A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.
This Red Wine Pot Roast with Porcini Mushooms recipe contains boneless beef chuck roast, extra-virgin olive oil, dry red wine, whole peeled tomatoes, onion and more.
This was one of my favorite dishes growing up and now it is my children's. Ground beef, cheese and tomato sauce are baked into a simply delicious casserole.
Bell peppers, green onions, and your favorite salsa combine with beef and egg noodles for a stove-top casserole. Garnish with shredded cheese and chopped tomatoes.
This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.
Stuffed with sauteed mushrooms and scallions, spinach, cheese, and creamy Dijon and sour cream, Twice-Baked Potatoes are a favorite comfort food and a delicious accompaniment to almost any dish.
Easy side: Toss together romaine lettuce, freshly cracked pepper, and grated Parmesan cheese; toss with your favorite bottled Caesar dressing. Sprinkle with croutons.
Herb-infused tomatoes tango with garlic, artichokes, and cream a dance that renders pasta sauce with Mediterranean flair. Garnish this Garlic-Artichoke Pasta with your favorite cheese and sliced olives.
