This is a take on the beef and broccoli dish served in Chinese restaurants. It's very easy to make and tastes wonderful. After marinating the meat, it takes only a few minutes to get this dish on the table. (The preparation time does not include the 1 hour marinating.)
I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish.
My sons, who are "meat and potato" guys, get both in this recipe. It calls for cooking the burgers on the stove, but we make them on the grill. It's easy to vary the potato mixture to suit your tastes -- sometimes I add cheese to it, or sour cream; sometimes I add cooked strips of bacon when assembling the burgers -- the combinations are endless.
If you like a citrus taste, this will hit the spot. It tastes great served with honey butter or whipped cream cheese spread on a slice. (This bread loaf is much better if stored overnight before serving.)
This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.
I love squash and zucchini, and when it's in season cooking it with the sausage is a delicious way to prepare and enjoy these vegetables. Served with some lightly toasted italian bread, it makes a great meal.
I found this recipe in the Spring 2009 edition of the Publix Family Style magazine. Although I'm not exactly sure why it's called "Party" Chicken, the chicken turns out nice and moist with a crunchy topping.
There are a lot of different recipes for Hungarian Beef Goulash, but this is our version -- we've made it many times over the years. I'm glad I can store the recipe here now -- my tattered old recipe card has seen better days.
I saw this recipe and made it the next day -- it was a real treat for us because we all love the taste of lemons and it has a nice creamy frosting. They were so good they only lasted one day in our house!
These are soft and chewy, just like the ones we get at the mall. It uses the boiling-before-baking method which is also typically used in making authentic New York bagels. I usually provide several toppings such as coarse salt, cinnamon and sugar, and mustard so everyone can choose their favorite topping.
My son loves this treat for snacking after school, and it's easy enough for him to make if he wants to. It makes a great addition to a brunch menu, and when we make it for snacks it's gone within an hour!