“My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'” And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside. —Mrs. F. W. Creutz, Southold, New York
Birthdays, promotions and anniversaries don’t always happen on the weekend, so it’s nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in
such a simple-to-prepare entree. —Catherine Higgins, Bountiful, Utah
A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! —Carolyn Schmeling, Brookfield, Wisconsin
Susan Garoutte of Georgetown, Texas serves this popular German entree with potato pancakes and vegetables. Crushed gingersnaps, lemon and vinegar give the marinated slow-cooked beef an gravy their appetizing sweet-sour flavor.
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
“I created this recipe to capture the flavors of saltimbocca, but without all the fat and sodium. With the addition of beans, it becomes a one-dish meal. We really enjoy it.” Virginia Anthony — Jacksonville, Florida
This recipe originally called for chicken; in addition to pork, I've tried it with grouse for a change of pace.
The area I live in is very rural, and so many of my visitors stay overnight. Some of those friends send me fresh raspberries before they arrive as a hint they'd like me to serve this dish!