"Ground beef and onions seasoned with thyme and made creamy with vegetable soup are smothered in mashed potatoes, topped with Colby cheese and baked for a hot, hearty dinner."
"The crust is made from cookie dough and cooked until golden brown. The topping is a whipped topping and a swirl of fresh fruit slices -kiwi, strawberries or peaches."
"My Australian husband first made these burgers a few weeks after arriving in the USA. They became a hit with our family. They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go."
"Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold."
"My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!"
"Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm."
"This simple recipe is one of my personal favorites. Steaks are coated with a nicely seasoned soy and ginger sauce before being broiled in this quick and easy dish. After lots of experimentation, it's perfect!"
"A simple fruit juice marinade is balanced with soy sauce for salt, ginger for heat, brown sugar for sweet and cider vinegar for a touch of tartness. Apply liberally to a pork roast and get ready for a flood of compliments."
"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese."
"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
"Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It's still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have."
