My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.
Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.
This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin.
These easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.
