I found this recipe in "The Gourmet Cookbook." I usually prepare this on a Sunday -- it's nice to serve for company because it has no last-minute prep. And the flavor actually improves if it is cooked 2 days ahead of time and reheated. Nice and tender, with lots of onions -- a family favorite!
This is a great recipe I make when I'm in a hurry to get breakfast on the table. The kids love it when I make something sweet for breakfast, so it's a real treat for them when I serve this. Preparation time does not include the overnight chilling.
This dish originated in North Africa, where it is called "Markit Ommala." I found it many years ago in a cookbook, and now when I want to make something a little different, I often prepare this. It's delicious!
I initially made this vegetarian dish because I'm trying to eat healthier. I enjoyed it so much I've made it a part of my dinners I prepare regularly. Preparation time does not include pressing the tofu.
This is an easy-to-make recipe, but the way of forming the potatoes is what makes it different -- I like to serve potatoes this way when having guests over. I usually serve this with a steak and a salad.
This is a traditional way of preparing marinated steaks in Cuba, where this dish is known as Bistec Empanizado. I have tried several side dishes with it, and red beans and rice are my favorite. Cooking time does not include the 30-minute marinading.
My son loves pistachios, so when I saw this recipe I had to add it to my cookbook. It is quite rich, so I would only make it for special occasions. I haven't tried this recipe yet, but plan to do so for my son's birthday.
I found this recipe in a cookbook of blue-ribbon winners from Nashville, Tennessee cooking contests. The combination of oranges and steak sauce with romaine combine to make an unusual but delicious recipe. We love it!