If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!
Right from Rachael Ray and 30 minute Meals. It would work well using left-over Holiday Turkey, too. Also, this is a forgiving recipe, you can make little changes without ruining the results (I've made some notes). I made tonight and it was great comfort after a long day, kids will love.
A classic Italian style cake that tastes better if wrapped tightly and refrigerated for 24 hours before serving. The almond flavor ripens and the chocolate topping becomes delightfully crunchy. Waiting 24 hours is impossible at my house as the cake smells wonderful. Passive Cooking time includes cooling time for cake and chocolate drizzle. Recipe off another website.
This salad is so tasty & bursting with flavor that accents your turkey and dressing...ham, too. We double the recipe to feed our large family (and then you need leftovers, right??) This recipe has been around for 40-50 years and we serve at each holiday. Make it your tradition, too!
Dinner after Sunday church services was always served with a jello style or fruit salad. Brings back the memories and this one dates back MANY years. Passive timing includes "Chill until Set" estimates.
A good one for busy women to throw together before work & the blending of flavors is from being refrigerated. Hearty - serve with a vegie and salad. I'm going to test using my crockpot and will post results later. Recipe originally (I've made a few changes& shown as optional) from Johnie Mae Barber of Oklahoma and is over 50 years old, considered her family's all time favorite.
Originally titled Simon's PB Pie isn't heavy and has a subtle PB flavor. My 81 year old dad won 1st Place with this recipe in the Cream Pie division/State Fair of Texas, approx/1976. Sharing his sense of humor, I asked how he wanted to be recognized: He replied, "Master Chef Guillome Henri Gaston Siber. but I do respond to either "My Dad," or Bill Sybert." Recipe shared by Mae Murrell of Houston, Texas, many years ago.
I couldn't find the same recipe on Zaar site. Enjoy a little taste of Texas! My recipe calls for a healthier way of frying, but if you prefer the deep fry: 6 cups oil and when tomatoes float to the top, they're done (if they're nicely browned, that's done, too, but they should float) and drain thoroughly.