This beverage is so beautiful, people think it takes hours to make. But busy cooks will be pleased to know it calls for only three ingredients. --Rita Farmer, Houston, Texas
This flavorful dish from Marilyn Farmer of Centerville, Utah dresses up frozen green beans with onion, cheese, bread crumbs and garlic. Its easy enough to serve any day of the week.
A favorite El Salvadoran snack, homemade tortillas stuffed with fresh queso blanco cheese are often paired with a traditonal coleslaw called curtido. Farmer's cheese or mozzarella can be substituted for queso blanco.
'I found this hearty stew recipe in an old cookbook purchased at a flea market,' recalls Judy McCarthy of Derby, Kansas. 'The blend of beef and barley really hits the spot on cool days.'
Look for hoisin sauce in the Asian section of your market. Clover honey would work for this dish if you can't find sage honey. Serve with green salad and mashed potatoes.
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.
Crispy bacon and sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese. The heat from the pan and the hot pasta will cook the eggs and melt the cheese. Garnish with parsley and extra cheese.
Crispy bacon and sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese. The heat from the pan and the hot pasta will cook the eggs and melt the cheese. Garnish with parsley and extra cheese.
This fresh side salad recipe, perfect for a potluck or cookout, uses lots of basil. Make it when basil is in full supply, in the garden or at the market, during the height of summer.
The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California
