Dairy recipe collection

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Portabello Mushrooms, Angel Hair Pasta, & Fresh Tomato Sauce recipe

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Portobello Philly cheesesteak sandwich with melty provolone, peppers, and onions on toasted whole-wheat buns. A meatless 25-minute vegetarian take on the Philly classic, built in one skillet.

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

Bread machine Portuguese sweet bread (massa sovada): a tender, lightly sweet, lemon-scented yeast loaf enriched with eggs and evaporated milk. Set it and forget it for the Hawaiian-style bread you'd buy in a bakery.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.

Potato and egg breakfast casserole with bacon-fat-fried potatoes, melted American cheese, whole eggs nestled into the top, and a finish of evaporated milk. A retro one-dish brunch.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Potato broccoli casserole with thinly sliced potatoes baked in broccoli cheese soup until golden and tender. Just 5 ingredients for a creamy, hands-off side dish.