This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.
Keep this one in your recipe file because it 's perfect and simple Grated potatoes, a bit of onion, an egg, and enough flour to hold this masterpiece together. Shape into patties and fry to a crusty, brown crispness.
Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through.
Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!
Layers of ziti pasta, beefy tomato sauce, sour cream and Italian cheeses get a final dash of flavor with a generous sprinkling of chopped fresh basil before baking.
Another pretty dish. Tomatoes, green pepper and zucchini are sauteed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.
This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Tender, thin flat iron steaks are quickly seared and served on crusty broiled rolls with spinach leaves, mozzarella cheese, tomato, and avocado slices.
