These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks, from Stephanie Allee of Hagerstown, Maryland, are sure to be a hit, and would certainly dress up any plate.
"It takes just seconds to stir up this delicious marinade, which flavors the beef and veggies wonderfully," confirms Candy Vander Waal of Elkhart Lake, Wisconsin. "Marinate the meat a few hours or overnight-whatever suits your schedule."
We love these full-flavored kabobs and fix them often, even in winter. A sweet sauce is used to baste and later serve alongside the colorful combination of sausage, bacon, shrimp, vegetables and pineapple. —Gloria Warczak, Cedarburg, Wisconsin
Chicken and mushrooms make up the filling in these potstickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada
There's no reason to head outdoors to serve up sizzling steak. One skillet's all you need to brown the meat, cook the vegetables and make the accompanying marvelous mustard sauce. With such fantastic flavor, you just may prepare steak this way no matter what time of year!
We’re giving your hometown restaurant a run for their money with these crispy, crunchy tenders served with a chunky homemade sauce. Remember this recipe; it makes a crowd-pleasing appetizer, too! —Allison Paton, Scarborough, Maine