“Using a sharp knife, I cut small slits in a pot roast and insert slivers of garlic cloves into each one. The garlic not only seasons the beef but gives the vegetables and broth for gravy a wonderful taste and aroma,” explains Joyce Chambers of Pleasanton, California.
Reports Cindy F. of Seward, Nebraska, “I add a bit of chicken bouillon granules and horseradish…
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“Along with minced onion, I add a bouillon cube and a little brown sugar to every can of green…
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