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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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Pork cube steaks are coated in seasoned bread crumbs, fried to a golden brown, then baked with sauteed mushrooms in a delicious sour cream, broth, and cream of chicken soup sauce.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
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These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
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Ham, green onions, and hash browns baked with spicy pepperjack cheese make up this easy make-ahead breakfast dish.
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When it comes to panini, a grill pan gives the sandwiches their stripes but you can use a skillet; feel free to add your favorite fillings.
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This savory bread pudding combines grated Cheddar cheese, cubed ham, mushrooms, green peppers, and onions for a great make-ahead breakfast treat.
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Stromboli packed with ham, salami, pepperoni, mozzarella cheese, and white Cheddar cheese is a filling Italian-inspired lunch or dinner.
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Very easy and delicious! I am constantly asked to bring this salad to parties and picnics. The cheese and ham are key additions to an old favorite.
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Get Omelet in a Bag Recipe from Food Network