I modified a favorite dish for slow cooker ease. It’s moist and tender each time and perfectly complemented by the white wine gravy. It’s best with drinking wine, not cooking wine. —Tina MacKissock, Manchester, New Hampshire
When it comes to cooking, I'm not "chicken" about experimenting—I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad—it's become a favorite! Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.—Peggy Gwillim, Strasbourg, Saskatchewan
Everyone cleaned their plates when my mother made these succulent tangy sweet pork chops when I was growing up. Now, I get the same results when I serve them to my family alongside applesauce and au gratin potatoes.
Our Test Kitchen staff put a zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the pepper's ground beef so well, you won't even miss the salt.
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! —Taste of Home Test Kitchen
There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.—Mary Spill, Tierra Amarilla, New Mexico
These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.
People think I fussed when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist moist and tender. It saves time and makes clean up a breeze.—Edna Shaffer, Beulah, Michigan
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware