This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
You'll look like a superstar when you present this dish. It looks and tastes special and elegant, but we promise - it is way easier than you think to cook with shrimp. Just try it once, and you'll be hooked.
Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
Cook the chops on the grate and the rice/bean combo in a foil packet for a better-for-you main dish the family will dig into. Brilliant idea, if we do say so ourselves.
...from THE REALLY GOOD FOOD COOK BOOK. You won't believe how wonderful this mousse is! You can serve it at the most elegant dinner parties or at family dinners and, I promise you, it will be all gone.
So simple, you'll wonder why you haven't made this one much earlier in life. A few key ingredients, including tangy A.1. Sauce, cook all day for a smart Swiss steak dinnertime.
So simple, you'll wonder why you haven't made this one much earlier in life. A few key ingredients, including tangy A.1. Sauce, cook all day for a smart Swiss steak dinnertime.
