After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make—and they're so happy I do. —Kathie Wilson, Warrenton, VA
With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. “The meat and gravy are great for sandwiches and leftovers the next day,” Noelle LaBrecque relates from Round Rock, Texas.
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.—Kathyrn Heft, Bullhead City, Arizona
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
For a special occasion dinner, I stuff the turkey breast with onion, cloves and and orange before baking it. The results is a wonderful aroma as the turkey is roasting...and great flavor! Removing the skin from the bird from the bird before serving helps trim the fat...and the sweet glaze drizzled over individual slices makes a fantastic alternative to gravy.—Nancy Zimmerman, Cape May Court House, New Jersey
"There's no need to brown the steak first, so you can get this main course into the oven in short order," relates Sue Call from Beech Grove, Indiana. The fork-tender results are sure to remind you of Swiss steak Grandma used to make, with lots of sauce left over for dipping.