This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
If you're going to roast one chicken, why not roast two? That way, you have plenty of leftovers to use in new, delicious guises later in the week. This recipe uses a two-part roasting method: first, the chicken is roasted at a high temperature to brown the skin, and then at a lower temperature to gently cook the meat through.
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.
Pork chops are browned, then combined in the slow cooker with brown and white rice, onions, mushrooms, peas, and water chestnuts, in a flavorful sauce of beef broth, Worcestershire sauce, and onion soup mix.
Green bell peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
Not all stuffed peppers have ground beef and tomato sauce. Ground turkey and a white sauce give this variation wonderful down-home flavor and appeal. Julie Grose from Lompoc, California shares this recipe.
The secret to these enchiladas is in the seasonings! Shredding the chicken is the most time-consuming step, but it's worth it in the end. Serve them with sour cream and a side of Spanish rice.
These spinach and artichoke appetizers only look difficult to make. The secret is puff pastry. Simply spread the filling over the pastry, slice, and bake.
