Kicking store-bought sticks doesn't mean you have to stray too far from the familiar: Making them from scratch gives you way more control over quality, ingredients and fat.
My love of cooking started when I was trying to earn my Girl Scout cooking badge. My family savors the sweet sauce on these skewers. --Joanne Haldeman, Bainbridge, Pennsylvania
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
This recipe for ma po tofu, a Chinese stir-fry, is simple to make and good for you, too. Add a side of chilled melon and a cold glass of dry riesling for a satisfying supper.
Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion in this hearty meal. You can also put the ingredients into a slow cooker and cook for about 8 hours on low.
Carrots and red and green bell peppers add lots of color to this classic sweet pineapple and sour soy-vinegar chicken stir fry with just a whiff of ginger.
Eggplant, ginger, garlic, shrimp and beef get sauteed and spiced-up, Szechuan style. Chicken stock and soy sauce provide the base for the thick, tasty sauce.
