Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests.
-Mark Trinklein, Racine, Wisconsin
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona
This spectacular roast is the star of any special meal my wife, Linda, and I host. A simple dry rub delicately seasons the tender juicy meat. When we set this entree in front of guests, they rave about it.
-Ron Poole, Saluda, North Carolina
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada
These juicy tenderloin steaks, lightly crusted with blue cheese and bread crumbs, are special enough for holiday dining. When drizzled with wine sauce, the beef melts in your mouth. —Tiffany Vancil, San Diego, California
I have used this recipe for years and rely on it when we have company. It's a dish that can be prepared ahead of time and makes a good hearty meal when cold weather sets in.
-Jeanne Davis, Hardin, Montana
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. —Dolly Mullen of Langley, Washington