For big parties, I make glazed meatballs and deliver them in the slow cooker. That way they’re spicy, sweet and ready to eat. —Gail Borczyk, Boca Raton, Florida Skip links
“I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.” Julie Tucker - Columbus, Nebraska Skip links
This familiar Italian-style entree comes together in a snap. It's a comforting dish that says "home" to my family and is easy to freeze and have on hand. —Carolyn Henderson, Maple Plain, Minnesota Skip links
Love pizza? Then you'll love the tasty spin this recipe puts on it. Plus, it's easy to tailor for picky eaters. Carol Gillespie - Chambersburg, Pennsylvania Skip links
These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. —Shirley Manthey, Omaha, Nebraska Skip links
“I always fix this casserole ahead when overnight guests are visiting, so I have more time to spend with them. Then, I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. It also reheats well.” Pamela Norris - Fenton, Missouri Skip links
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio Skip links
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll in a bowl recipe made on the stovetop. —Courtney Stultz, Weir, Kansas Skip links
Chile Verde (La Frontera Style) recipe: This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desired. Note: I am not associated with La Frontera; I created this recipe myself, with the goal of recreating the flavor of their chile verde.
No matter the weather, Chinese hot pot is perfect for winter entertaining. The colorful array of meats, seafood, vegetables, bean curd and noodles dipped in a communal pot of simmering liquid is as simple as it is tasty.
I don't think that there is anything remotely Chinese about the Chinese Chicken Salad. Originated sometime in the mid-1980s by Wolfgang Puck, it's California cuisine through and through. And although it's available in many airports throughout the nation and at...
