This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise.
Stuffed Grape leaves is an economical dish as well as very nutritious and diet friendly. This recipe is tried and true. Once you make these you will never purchase prepared stuffed grape leaves. If you do not care for lamb you can omit and increase the ground beef. You can also use fresh grape leaves if there are vines in your area. Just pick the leaves and follow the recipe.
This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. I have posted this recipe as well under Elaine's Rice Pilaf.
I worked on developing this recipe over several years because I wanted BBQ restuarant ribs at home. To my delight I think I have accomplished just that...at least my hubby thinks so. The meat falls off the bones with a crispy tenderness that cannot be described.
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