“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.
“I wanted my grandchildren to eat broccoli, so when I made tacos, I substituted steamed broccoli…
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Shares Anna Marie A. of DeTour Village, Michigan, “When I cook spaghetti, I toss the drained…
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