A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
“We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up," writes Tonia Anne Carrier from Elizabethton, Tennessee.
One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time wh...
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
A delicious pasta casserole recipe, this ziti bake is made with a creamy tomato sauce, cheese, and ground beef. A ziti casserole recipe with ground beef and cheese.
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
