Wonderful taste and chicken was very moist. I added some garlic powder to the chicken before coating with crumbs and as another reviewer recommended I use Panko and seasoned bread crumbs. My husband loved this and said I could make this anytime….very high praise.
Prep 25 m
Cook 20 m
Ready In 1 h
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
The fresh mozzarella makes this amazing! I used plain panko bread crumbs and added celery salt, garlic and onion powder, grated romano, and Italian seasonings. I bought presliced provalone and melted that right on top of the mozzarella. I also didn’t have fresh basil so I just sprinkled a little jarred basil over top. DELICIOUS!
This is almost my exact recipe for lasagne – except I like to use hot italian sausage and add some chopped mushrooms to the sauce while it is simmering. A dash or two of a good red wine to the sauce isn’t a bad addition either. This is an absolutely wonderful dish – a little time consuming, but worth every minute!!
Prep 30 m
Cook 2 h 30 m
Ready In 3 h 15 m
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
This truly is the best lasagne. I made it for a family party and everyone raved! I used spicy turkey sausage along with the ground beef and let the sauce simmer for about 4 hours. This will definately be my regular lasagne recipe!
I make this sauce by itself all the time to use with spaghetti. I also use ground turkey breast and turkey sausage to cut down on the fat and it’s really, really good. Everyone who has tried it loves it!
Delicious! I used 1 lb beef, 1 lb sausage filling (casings removed) and colby jack cheese as well as mozzarella. It is better the next day, and the meat sauce is just as good on its own, on spaghetti, etc. Wonderful recipe.
Good stuff! A bit too sweet & a bit too salty — I would cut both the sugar & salt in half. Otherwise very good though, will replace my other lasagna recipes for this one. It is essential to simmer the sauce for at least an hour and a half, more if you have time.
I have tried many cole slaw recipes at allrecipes.com. Most are good, but this is one of the better ones. If more restaurants served cole slaw this good, they may be able to market it as a main dish. It’s quite sweet, but very delicious.
Prep 15 m
Ready In 2 h 15 m
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
This was great. Really enjoyed the flavors and it is now my standard slaw recipe, make sure you wait the two hours. The sugar needs time to disolve in the liquid. Great taste just need to prepare ahead.
This was very tasty and easy to prepare. I cut it down to 2 servings and was just the right amount for my husband & I. The kids don’t care for slaw (their loss!). I mixed everything together in a bowl at the same time and that worked fine. I didn’t have any poppy seed so used celery seed and that worked well. I served it with tuna patties and macaroni and cheese. This is a keeper!
Wow…says it all. Amazing. Used it with North Carolina-Style Pulled Pork recipe found on this site. Wow..amazing. I tripled the recipe and the slight bit left over was a bit watery the next day so I just added another half bag of slaw mix. A superbowl hit!
Absolutely delicious!! My husband (of Mexican descent) raved about these tacos. He can’t wait to have his family over so we can serve these. I’ll probably serve with cilantro lime rice or Mexican rice, but really these are a meal in themselves. Thanks so much Tanya!
Prep 40 m
Cook 20 m
Ready In 1 h
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
This was outstanding!! I love the fish tacos at Trudy’s in Austin, and these taste very similar. I made a few modifications: I couldn’t find Cod, so I used frozen Tilapia. Instead of the beer batter, I dredged the fish in egg and then in seasoned flour (I initially made the beer batter, but it tasted gross. May have been the beer i used). I substituted vanilla yogurt for the plain and omitted the capers because I don’t care for them. I served with flour tortillas and red cabbage, and of course a cold Shiner Bock. I really love this sauce and I think I can use it for more dishes. It was fabulous! Thanks for sharing!
Thankyou for taking me home to San Diego! I’ve missed Rubio’s Fish Tacos so much. Being a mom with not much time on my hands, I skipped the battering part and instead soaked pre-battered fish fillets in beer and then crisped them in the oven. In my opinion, it turned out just like Rubio’s. The sauce was WAY too spicy for me. To mend the sauce to my taste buds, I tripled everything except the cayenne and jalapenos. I decided to freeze the extra into single serving freezer containers to save me time in the future. I’ll give you 5 stars because you’ve met my craving. This was the closest to Rubios I’ve found since moving away from SD 5 years ago. Thanks for sharing.
My husband visited San Diego several years ago and he’s been talking about fish tacos ever since! This recipe was the closest thing we’ve found to what he remembers. A note, though: After a few batches, he substituted half of the mayo with Miracle whip salad dressing and the other half with cole slaw dressing. The sauce was delicious. Thanks for what has become my favorite meal!
This was a nice change from all the creamy pasta dishes. I did use 3 chicken breast and only 12 oz penne pasta. It turned out perfect for a quick summertime meal that doesn’t make you feel like you packed on 10 lbs over dinner.:) Thanks Laurel B!
Prep 15 m
Cook 20 m
Ready In 35 m
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Very tasty! I didn’t have any chicken, so i used smoked salmon instead. I also added red and green peppers and a tsp. of red pepper flakes for a kick:). This only took me 20 mins. from start to finish…definitely will make this over and over again!
Awesome!!!!!!!! Light and very tasty. Two year old LOVED it and picky hubby had seconds. I followed the recipe exactly (or so I thought) my asparagus turned out a little more sauteed than steamed but tasted wonderful.
Yeah! A meal that both the parents and the kids (ages 3 & 5) will eat! I added a can (drained)artichoke hearts when the asparagus was steaming. I didn’t have any chicken broth so I threw in a cube of chicken bouillon to 1.5 cups of water. When the pasta is mixed in the penne drank up all of the broth – so there was really no sauce. I offered crushed red peppers on the side for the adults and plenty of parmesan for the kiddos! And everyone was happy!
Delicious…moist, flavorful, tender, etc. There were no leftovers, and lots of raves. Easy and quick preparation with regular, everyday ingredients. I’ll definitely make this again. I marinated for about 8 hours, and that worked just fine.
Prep 15 m
Cook 15 m
Ready In 1 h
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
This is a winner because it’s simple, taste great and uses what you probably have sitting in your kitchen cupboards to make. I only marinated my chicken for 30 min. and that was enough to add plenty of flavor. I can’t wait to marinate my meat even longer next time.
My husband & I loved the flavors of this dish! The ingredients really blended well together, adding some sweetness to the dish. I marinated the chicken overnight & then placed them in a tin foil-lined pan (with the marinade, and baked in a 350 degree preheated oven for 25 minutes. I served it with steamed white rice, drizzled with the cooked sauce. Next time I will definitely try them grilled!
This chicken was SO good! I managed to grill it perfectly, and it was very moist. I served it with cilantro lime rice, tropical fruit salad and a green salad. What a great meal. Oh, and the chicken was even better the next day on toasted bread with melted cheese, deli mustard and sliced tomatoes (my husband’s creation). Thanks!
Wonderful recipe starting with a good base that is great “as is” or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the recipe states and the second time I added a little celery and dill. Both times were very good! I will be making this again! Thank you for sharing your recipe!
Prep 10 m
Cook 15 m
Ready In 35 m
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Very good! I subbed pickels for the green onion and used dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks. Thanks Wifey!!
I love a good egg salad sandwhich. This recipe hits the spot with not too much mustard. I did add dill weed after reading other reviews and I added a pinch of cayenne because I cant live without it. Thanks for sharing this recipe. My kids loved these sandwhiches too.
This is a great, simple recipe. The less you mess with an egg salad sandwich the better it is. I left out the onion but did everything else the recipe called for and was happy with the results.
This is similar to the recipe I use for egg salad. I usually use a couple tsp of dijon mustard and sometimes I add a tbsp or so of horseradish for a litle zip. Yummy on soft bakery rolls.
We really enjoyed this easy to do recipe. I used one can of Campbells cream of mushroom with roasted garlic and it sure added some spice to the original ingredients. The gravy ,when done, was alittle too thin so I thickened it up with cornstarch and it was excellent.
Prep 10 m
Cook 8 h
Ready In 8 h 10 m
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Very tasty. I did something a little different. I placed all of the ingredients into a cooking bag,added one teaspoon of flour and placed in the crockpot. Tasted wonderful. Next time will substitute one of the mushrooms soup cans with one flavored with garlic. Highly recommend this!!!!!
I love this Recipe! I having been using this one similar to this for years. Ever since a friend gave it to me, I have never done Roast any other way! Only I use One can cream of mushroom and one cream of celery soup, and NO water. It comes out wonderfully. The gravy that this recipe makes on its own….is the ONLY gravy my 7 year old likes and will eat! Give this one a try the next time you make Pot Roast!!
I have rated this recipe quite sometime ago and would just like to say it’s still the best pot roast I have ever tasted. My husband and son rave about it and even dinner guests can’t seem to get enough. If you are reading the reviews to see if this is a good recipe you came to the wrong place.. This recipe isn’t “good” It deserves more then that.. It is out of this world!!!!! Give it a try and I am sure you won’t be disappointed.
Very quick and easy – my 7 year-old even helped. I doubled the amount of gravy (used 2 cups beef broth, more sherry, and more flour), but otherwise the recipe was dead on. A great weeknight dinner served with rice!
Prep 15 m
Cook 25 m
Ready In 40 m
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Excellent hamburger steak!! Easy and quick to mix up and it was delicious. I used more of the seasonings to add to the flavor of the ground beef. I served it with the Brown Rice recipe that I found also on this site, along with some green peas. I was a hit at my dinner table. I only had a few remanents of the gravy left when I got ready to wash dishes. I will be making this again.
I’m rating this 5 stars because it was pretty tasty and it was easy and fast to make. I didn’t have garlic powder or onion powder so I just used 1/2 tsp of garlic salt and gave an extra sprinkle of some “ono hawaiian season salt” that I had in the beef mixture. You could probably add any type of salt for extra flavor. I also ended up using an entire can of beef broth as I like a lot of gravy. In addition, I used seasoned bread crumbs and instead of browning in oil, I just sprayed the pan with Pam. It came out just as tasty and you can add more salt to the gravy if you desire. Next time I might add a can of mushrooms, too. Thanks Anne. Will definitely make it again!
This is a very good recipe. I save some of the green pepers and add them in later to have some color. Cooks up quickly, I’ve tried it without browing the meat and I didn’t see a difference. Great over egg noodles.
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Prep 20 m
Cook 4 h 10 m
Ready In 4 h 30 m
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
This is a fast,easy and delicious recipe for the busy cook of the house! It takes only minutes to throw together but tastes like you spent hours! Thanks Marge! hjmommy
My family, which includes two teenagers, loved this recipe. It was flavorful and the meat was fork tender. I bought top round steak and sprinkled it with the garlic and paprika. I used two bouillon cubes. I will definitely prepare this recipe often.
Very Delicious!! My family loved it, they liked it better then the way I normally make my own. I guess I’ll be making this recipe for now on!! Thanks!!
Wonderful flavor. I didn’t have any pepper steak, but had beef sirloin tips and used those instead and it wasn’t quite as tender, but the flavor was excellent and very simple. I will try again with pepper steak.