One of the easiest recipes in history, Italian roast beef is a tangy, hearty, crowd-pleasing dinner you can throw together in minutes. The tender beef falls apart even if you shred it with a spoon. It also keeps well in the refrigerator if you’re cooking for smaller numbers. Just found out you have company coming for Memorial Day?
I can solve four of your problems right now.
No, really! The catch? You don’t get to specify which problems, but if you’re here I bet these ones resonate with you:
“I want an impressive meal, but I’ve made the same lasagna recipe from the back of the pasta box the last 10 times we’ve had company.”
First, I want to tell you how happy I am you’re still here if you got through Friday’s post. Looks like you’re my ideal reader! Thank you!
Friday I told you who I’m blogging for, why and the most important message I want to send you about cooking.
This post was originally published on my old blog. This version may contain minor edits and updates. The original is preserved at Recipe Repository. First, I want to tell you how happy I am you’re still here if you got through Friday’s post. Looks like you’re my ideal reader! Thank you! Friday I told you…
Happy Cinco de Mayo!
We had our fiesta a little early last night with some chicken tomatillo enchiladas, yellow rice, refried black beans & Alton Brown’s recipe for guacamole.
It seems like enchiladas would be a pain to make because of all the components, but the beauty of this recipe is that the chicken and sauce are a breeze.