Notes about Recipes in this book

• Slow-roasted beef

  • mfto on July 29, 2011

    This is a unique method to roast a cheap cut of beef and end up with an expensive tasting main course. You use a boneless eye-round roast. No, you are not able to cut your meat with a fork. But it is tender and very, very flavorful. The leftovers can be easily transformed into tasty dishes.

• Crunchy baked pork chops

  • ashallen on December 13, 2020

    Yummy pork chops! The bread coating was flavorful, substantial, and crispy and the meat was well-seasoned and juicy. The cutlets are large and impressive-looking. My husband, who doesn't usually get excited about pork, had seconds. Leftovers kept well to the next day - the bread coating still had crunch. My chops were closer to 6 oz vs. 8 oz and I found that using 2/3 of the bread coating ingredients was sufficient to thickly coat the chops (still had ~1/2 cup leftover bread crumbs).

• Best French onion soup

  • Bethcote on April 09, 2015

    Still make this after 7 years!

  • TaffyDeb on December 22, 2016

    Our Christmas Dinner staple since 2008, yet we always comment that we should make it more often. Easy and inexpensive, if you don't count the Gruyere cheese.

  • kbrooks on February 22, 2025

    This truly is the best French onion soup. Takes some time and patience to caramelize the onions, but most of it is done in the oven. The long slow cooking results in a great depth of flavor. I make this often when we want a good comfort food on a cold night.

• Roasted broccoli

  • ashallen on December 12, 2019

    My husband really likes this method for cooking broccoli. I'm not as big a fan, but he loves broccoli more than I do! The broccoli wedges seem to be an odd shape, but they work. Watch closely to make sure they don't char too much! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]