Even better than the classic version, this Bananas Foster is served over a round of flaky Pepperidge Farm(R) pastry and decorated with a spoon of cinnamon-spiked sour cream.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!
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.
A quick fix for an inexpensive cut of meat. Mix up soy sauce, vegetable oil, ketchup, oregano and one whole clove of garlic, then marinate the meat overnight.
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.
