“When I have leftover roast beef, I slice the beef in narrow strips and add onions, sweet peppers and Italian salad dressing. I toss it all together and refrigerate to allow the flavors to blend. You don’t even need to heat up the oven to enjoy this dish,” says Elizabeth Blondefield of San Jose, California.
To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender…
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After serving pork tenderloin, I always have extra. So I cut the cooked meat into 1/4-inch-thick…
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