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
Relates Debbie Terenzini Wilkerson of Lusby, Maryland, 'I love these tender pork chops smothered in a mouth-watering sauce. It's the perfect blend of mustard, soy sauce, ketchup and orange marmalade.'
Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic.
I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a 'second-day dish'.
Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!
This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.
This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.
