This will bring out all kinds of flavor in your beef.

Just like Grandma used to make, she always served this over mashed potatoes with steamed green beans or a tossed salad. Mmmm comfort food!

Submitted by PSYCHEDOUT

Healthy and delicious

Submitted by RKELLYWHITE

Simplest pot roast ever!!

Submitted by FOXMOM08

Submitted by LYONESS4

A creamy casserole that's a great way to use up some left over ham

Submitted by ROBINWA

Make 21 meatballs. 3 meatballs make 1 serving.

Submitted by UGURBOCEGI

No hold-bar, the tastiest flank marinade. Period.

Submitted by AGRANDEMANGE

A Family Favorite

Submitted by CHALIGAL155

Tired of stew? Want something with a little more zest and a lot less work? Try this easy to prepare dish and enjoy a trip back to the

Submitted by SEABEACON8

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

Submitted by BLUEJEM