This was inspired by my favorite dish at Macaroni Grill. My favorite way to use this rich sauce is to add shrimp to the spinach/mushroom saute and serve over hot linguine. Crab meat and scallops are also wonderful in this!
My grandmother's sister got this recipe from her mother-in-law...almost 70 years ago! I have not found a chicken-fried steak recipe that compares. The combination of the vinegar and sugar just gives it the perfect flavor. As a bonus, I always use the leftover seasoned flour to make my gravy. This was originally written for use in an iron skillet, but any heavy skillet will do. This steak, with white rice and milk gravy, has been my favorite meal since childhood!
I love both banana bread and banana pudding, so I decided to put them together for this rich, deliciously addictive dessert. Note that this is easily split into to desserts. I ususally make a smaller one for home and a larger one to take to whatever event I'm bringing dessert to.
This is super simple to put together. This makes too much filling for a regular pie dish, so I'd suggest either a casserole dish, or at least a deep dish pie plate. This is excellent made with left over pot roast, but the canned roast beef works just fine for me too. You can also substitute 2 four ounce cans of sliced mushrooms for the fresh mushrooms, and cooking sherry works great in place of the red cooking wine.
These are ridiculously easy and yummy. Great for taking to a large gathering. These are ALWAYS a hit! You can stretch this to make 18 tarts by just putting a little less cheesecake filling in each cup, and of course using 3 more Oreos! These make for a gorgeous presentation!
I adapted this from a recipe I found on Pinterest, and I must say, my version tastes much closer to the real deal! Very simple and SO rich and delicious! I prefer coconut oil, but vegetable oil works fine too.
So good on a chilly evening, served with homemade cornbread. I usually make this in the crockpot, but you can make it on the stove too. I've also added hominy to this and it's a terrific addition. In a pinch you can use canned chicken too.
I'm fascinated with bubble-up recipes!. This recipe uses your favorite salsa, allowing you to control the heat. I used my sister's awesome homemade salsa in mine. You can top the casserole with your favorite taco toppings, or serve them on the side.
The *must use* ingredient for this contest was a real challenge for me since I am in the apparent minority that does not like the American kitchen staple known as ketchup or (catsup). All at. Not even a little. I had also never used, nor heard of, one of the list ingredients, Ponzu Lime Citrus Dressing. However my adventurous spirit took over, and I came up with this delicious, decidedly NOT gourmet, take on Swiss steak. The steak was so tender you could cut it with a fork.
This recipe is great for picnics and potluck luncheons. It's cool and light and great for a hot day's lunch on the patio. Serve on a crescent roll, with crackers or with your favorite bread. For a healthy appetizer, fill celery stalks with the salad and serve.
This is the BEST Asian dish I've ever made at home. It is amazing. Don't skip the step with the baking soda. It tenderizes the chicken and makes ALL the difference! This recipe makes a good amount of sauces because I like it to soak into the rice.
This is a super simple way to use up overripe bananas! You can also add peanut butter chips, or even chocolate chips in place of the walnuts. However I LOVE nuts, so this is perfect for me. This made 1 loaf, and 12 muffins for me. I baked the muffins for 18 minutes, and the loaf for 45.
Adapted from a recipe in Real Simple magazine, this bakes up crunchy and moist.Use the cheddar flavored Flipside crackers for extra cheesy flavor. I make this when I'm making Baked Mac & Cheese, and top it with the leftover crumb mixture too! Steamed broccoli is a perfect compliment to the other two dishes. I used Flipside crackers (townhouse crackers with pretzel on one side), but plain ol' Ritz, Townhouse or Club crackers will do.
I originally saw this recipe on Kevin&Amanda.com. I tweaked it slightly and it is fabulous! It reheats well too. You can use just about any shape pasta you like: penne, shells, armoniche, wagon wheels, farfelle, or my favorite, tri-colored campanelle. I used turkey sausage for this and it was fantastic.For those to an aversion to ANYTHING spicy, you could easily substitute petite diced tomatoes for the Rotel.
This started out as a "Ritz Cracker Chicken" recipe I got from Facebook, but as often happens to me, it turned into something a bit different. Regardless of it's inauspicous start, this turned out FANTASTIC and it will be one of my staples for the dinner rotation.