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Classic strawberry shortcake—a beloved American dessert—is a simple yet delightful combination of buttery biscuits, juicy sweetened strawberries, and luscious whipped cream. Its ease of preparation and irresistible taste have made it a timeless favorite.This recipe for Bisquick™ strawberry shortcake has been around for decades—almost as long as Bisquick has been around. In the 1950s, the versatility of the mix soared in popularity, with strawberry shortcake being one of the most popular ways to use the mix. Since then, it has graced countless print ads, cookbooks, magazines, and even the Bisquick box. While early versions incorporated cream in the biscuits, our current recipe—refined over decades—uses milk and butter for optimal flavor and texture.The beauty of shortcake lies in its adaptability. Our test kitchens have developed over 800 variations, proving its versatility. From unique flavor infusions to different fruits and cake modifications, shortcake is the perfect dessert for any occasion.

strawberry shortcake

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Strawberry Shortcake

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It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries. 

blackberry shortcake

blackberry-shortcake

Blackberry Shortcake

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Blueberry muffin mix stirs up into sweet and easy shortcakes.

blueberry muffin shortcakes

blueberry-muffin-shortcakes

Blueberry Muffin Shortcakes

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Strawberry shortcakes take on a fudgy new taste and look with easy-mix brownies and creamy pudding.

brownie and strawberry shortcakes

brownie-and-strawberry-shortcakes

Brownie and Strawberry Shortcakes

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Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.

strawberry shortcake squares

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Strawberry Shortcake Squares

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Gluten-Free Bisquick™ Pancake & Baking Mix makes it easy for you to enjoy a classic dessert—strawberry shortcake.

gluten free strawberry shortcakes

gluten-free-strawberry-shortcakes

Gluten-Free Strawberry Shortcakes

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We’ve been writing about this popular meatball recipe in Betty’s Big Red™ Cookbooks since 1969, and for good reason! All you need to make them is 15 minutes of prep and a few basic ingredients.Over the years, we’ve made revisions, like changing the cooking method from sauteing in a skillet to baking in an oven to make them even easier to pull together. We swapped out plain for Italian-seasoned bread crumbs for added flavor. It might just be why they get so many 5-star ratings!Whether you need a simple meatball recipe for spaghetti or you’re planning on slathering them in barbecue sauce, our basic, do-it-all version is sure to satisfy. Lean ground beef, seasoned bread crumbs, and other key ingredients help give these moist, baked meatballs their savory taste. Once you’ve mastered this easy meatball recipe, get adventurous with more of Betty’s favorite <a href="https://www.bettycrocker.com/recipes/dishes/meatball-recipes">meatball recipes</a>!

simple meatballs

Learn how to make your family’s new favorite meatballs with our quick and easy recipe, loads of helpful tips and just a handful of basic ingredients.

If desired, substitute 1 lb lean ground turkey or chicken for the ground beef in this Simple Meatballs recipe. If using ground chicken, decrease milk to 2 tablespoons. Bake until no longer pink in center and thermometer inserted in center reads 160°F.

Using a jar of store-bought pasta sauce is one of our favorite dinnertime shortcuts. If you have the time, try out our <a href="https://www.bettycrocker.com/recipes/easy-make-ahead-pasta-sauce/7fc5d67e-2009-4b30-b763-58ed5a30c155">Easy Make-Ahead Pasta Sauce</a>. Or, try out our hands-off <a href="https://www.bettycrocker.com/recipes/slow-cooker-meaty-italian-spaghetti-sauce/937dbd6a-ba73-4713-a159-685446433b52">Slow-Cooker Meaty Spaghetti Sauce</a>.

If you want to make sure you have leftovers, this recipe can easily be doubled.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Our simple meatball recipe comes together with the help of just a handful of key ingredients.Ground Beef: You’ll want at least 80% lean ground beef. After years of testing, we’ve found this percentage of lean meat to fat gives you the juiciest, most tender meatballs.Italian-Style Breadcrumbs: Bread crumbs act as a binder, helping to hold the meatballs together while they cook. We like the Italian-style, especially when we’re making an Italian meatball recipe to serve alongside pasta. We’ve tested them with plain bread crumbs too, though, which are perfect if you plan to use these baked meatballs in a BBQ or Asian-inspired sauce.Milk: This dairy product moistens the meatball mixture while bringing just a little creaminess. We typically use whole or 2% milk for this recipe but any type will work.Egg: A single egg adds moisture and richness to the meatball mixture and helps to bind the meatballs together while they cook.Onion: Finely chopped onion adds even more flavor and texture to the recipe.Worcestershire Sauce: Savory and slightly tangy, this condiment adds loads of umami flavor.

Recipe Ingredients

Rimmed Baking Pan: You’ll want a baking pan with sides for this recipe, to keep any excess juices from spilling over.Aluminum Foil: Use aluminum foil, which we like to coat with cooking spray, for easy release and faster clean up.Instant-Read Meat Thermometer: After years of testing other methods, we’ve found that using an instant-read thermometer is the best way to tell when your meatballs are done.Other Cookware You’ll Need: Mixing bowl, mixing spoon, dry measuring cups and measuring spoons.

Cookware You’ll Need

Here’s a preview of how to make our easy and versatile recipe.<h3>1.&nbsp;Mix Ingredients</h3>In a large bowl, combine ground beef, breadcrumbs, milk, salt, Worcestershire sauce, pepper, finely chopped onion, and egg. Use a large spoon to mix all the ingredients until just combined. Overmixing the ingredients can make the meatballs tough.<h3>2.&nbsp;Shape Meatballs</h3>Lightly wet hands with water before shaping meatballs to help prevent the meat mixture from sticking to your hands. Use your wet hands to shape the meat mixture into 24 (1 1/2-inch) meatballs and place them 1 inch apart on a foil-lined pan. Spray the pan with cooking spray beforehand to prevent sticking.<h3>3. Bake Meatballs</h3>All that’s left to do is bake your meatballs in a 400°F oven for 18 to 22 minutes or until the temperature on an instant-read meat thermometer inserted into the center of a meatball reaches 160°F and the centers are no longer pink.<h3>4. Serve Meatballs</h3>Whether they’re slathered in your favorite teriyaki or barbecue sauce or sitting on top of a pile of spaghetti, there is no end to the ways you can enjoy these versatile meatballs.

How to Make Meatballs

We know our deliciously simple meatball recipe is a great place to start when it comes to creating variations.While we’ve given you some of our favorites below, we’ve also been listening to you! Renee74 says, “I took the advice of others and added parmesan cheese, Italian seasoning and garlic powder and it was delicious! &nbsp;This was so easy and a new favorite of mine. &nbsp;Will be making them again.”Use Turkey or Chicken: Feel free to switch it up with different ground meats like chicken or turkey. To make the substitution, go ahead and swap 1 lb lean ground turkey or chicken for the ground beef. If using ground chicken, decrease milk to 2 tablespoons. Bake until a thermometer inserted in center reads 165°F. You can also try our moist and flavorful recipe for <a href="https://www.bettycrocker.com/recipes/turkey-pesto-meatballs/9e4abb0e-a7fa-42d7-ba04-8b2022bb8aab">Turkey-Pesto Meatballs</a>!Add Glazes: Using different glazes and sauces is another way to change up your meatball game. Slather them in your favorite BBQ sauce or try our <a href="https://www.bettycrocker.com/recipes/asian-meatballs-with-teriyaki-glaze/37bca95b-5468-4232-9f93-324f0bde6db8">Asian Meatballs with Teriyaki Glaze</a> or our spicy-sweet <a href="https://www.bettycrocker.com/recipes/cranberry-glazed-appetizer-meatballs/045e049b-ad24-4980-b5a0-83f11a7bcdea">Cranberry-Glazed Appetizer Meatballs</a>.

Possible Variations

Need a little menu inspiration? Here are some ideas for how to serve your meatballs.Meatballs with Marinara Sauce:&nbsp;Follow this meatball recipe, make our <a href="https://www.bettycrocker.com/recipes/classic-marinara-sauce/b700eae8-3f56-470b-aa5d-620675d5b1bc">marinara sauce</a>&nbsp;(or use store-bought),&nbsp;and serve over pasta for the classic spaghetti and meatball combo!Meatballs with White Sauce:&nbsp;Drizzle our&nbsp;<a href="https://www.bettycrocker.com/recipes/basic-white-sauce-recipe/f610bfaf-e83b-4243-997b-ec16b8f5e155">White Sauce</a>&nbsp;over your meatballs and pasta. Add some cheese to it for a next-level version of mac and cheese.Meatball Grain Bowls:&nbsp;Make your meatballs the centerpiece of a bowl meal by serving them atop quinoa or rice with a variety of roasted veggies. Drizzle with your favorite sauce such as tzatziki, green goddess or Thai peanut.Meatballs on Their Own:&nbsp;Toss them in your favorite barbecue or hot sauce, and let the party start! For a different flavor profile, try our pork and beef&nbsp;<a href="https://www.bettycrocker.com/recipes/appetizer-meatballs/fb2057f2-de4c-4a67-a362-c652700c24fb">Appetizer Meatballs.</a>Meatballs in Your Favorite Meals: Try using them in a meatball sub, adding them to a brothy soup, mixed with vegetables in your favorite stir-fry, or cut up and scattered over the top of homemade pizza.

Serving Meatballs

Here’s our favorite way to store and reheat meatballs.<h3>Refrigerator Storage</h3>Place baked meatballs in an airtight food storage container and store in the fridge. Your baked meatballs will last in the refrigerator for up to 3 days.<h3>Freezer Storage</h3>To freeze baked meatballs, place cooked and cooled meatballs on an ungreased cookie sheet. Freeze, uncovered, for about 20 minutes or until firm. Transfer partially frozen meatballs to a heavy plastic freezer bag or freezer-safe container and place in the freezer. Your meatballs will last in the freezer for up to 3 months.<h3>Reheating Baked Meatballs</h3>Refrigerated Meatballs: Remove the baked meatballs from the fridge. Place them in a baking dish and cover with aluminum foil. Bake in a 350°F oven for 10 to 15 minutes or until heated through. Make sure they reach an internal temperature of 160°F to ensure they’re thoroughly reheated and safe to eat.Frozen Meatballs: Bake them as directed for refrigerated meatballs, add 3 to 5 minutes to the baking time.&nbsp;

Storing and Reheating Meatballs

As one of our most popular recipes, with almost 500 reviews, our simple meatball recipe has clearly become a go-to for many Betty fans.While we’re not surprised to hear they love how quick and easy these meatballs are to pull together, we didn’t expect to read all the different ways people are incorporating them into their meal plans by changing up the types of bread crumbs and seasonings they use. They’re even giving them their own twist by adding extra ingredients like garlic, Parmesan cheese or even ketchup.Of course, since Betty Crocker cookbooks have been featuring this recipe since 1969, many of our users think of them as “the classic” meatball that’s become a staple in their kitchen over the years. After decades of fine-tuning the recipe, they’ve become a staple in ours too!

Why Betty Users Love This Recipe

Through our testing process, we’ve determined these meatballs should be baked for 18 to 22 minutes in a 400°F oven. When shaping your meatballs, try to form them to be uniform in shape and size. This will ensure they bake evenly and brown beautifully.Perfectly cooked meatballs are evenly browned and no longer pink in the center. To ensure your meatballs are thoroughly cooked and ready to come out of the oven, you can use an instant-read thermometer to check that their internal temperature has reached 160°F.

How do I know when my meatballs are done?

A good meatball is a moist meatball, so we’ve made sure we created a recipe that gives a moist, juicy result. To do this, we use ground meat with 20% fat. Extra lean ground meat can result in a dense, dry meatball. We also use just enough bread crumbs to absorb the milk in the recipe and hold the liquid inside the meatball as it cooks.

What makes a meatball moist?

Both eggs and breadcrumbs, moistened with milk, are considered “binders” when it comes to making meatballs. They work to hold the meatballs together and help them retain their moisture in the cooking process. After years of testing and perfecting this recipe, we think we have found that our ultra-moist and juicy simple meatballs hold together beautifully.

 How do I keep my meatballs from falling apart?

simple-meatball-recipe

Simple Meatballs

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Looking for a recipe that delivers light, airy, and golden-brown popovers every time? This Simple Popover Recipe requires only four ingredients and minimal effort. Enjoy the satisfying crunch of the exterior and the soft, eggy interior of these delightful pastries. Perfect for butter and jam at breakfast or topped with whipped cream for dessert, these versatile popovers are sure to be a hit. Discover how simple it is to bake these classic treats!

simple popovers

These Simple Popovers and light, airy, and delicious! This easy 4-ingredient recipe is a guaranteed crowd-pleaser. Bake yours today!

Serve with honey butter, fruit-flavored cream cheese, whipped cream, or ice cream for a delectable dessert.

Special Touch               

Looking for sky-high popovers? The deeper your baking cups, the higher your popovers will rise.

Success                     

Adding Kitchen Tested to this recipe is basically a duplicate of Popovers RMS 703-7 which is in Big Red being redirect to this recipe.

Here's a breakdown of the main ingredients in this Simple Popover recipe and why they are important.Eggs:&nbsp;Eggs provide structure, richness, and leavening. The moisture from the eggs contributes to steam, which is essential for creating the popover's signature puff.All-Purpose Flour:&nbsp;Flour provides the main structure of the popovers. When mixed with liquid, the gluten in the flour develops, creating a network that traps air and steam. This allows the popovers to rise.Milk:&nbsp;Milk adds moisture to the batter, which is crucial for creating steam during baking. The steam is what causes the popovers to puff up and become light and airy. Milk also contributes to the overall flavor and richness of the popovers.Salt:&nbsp;Salt enhances the flavor of the other ingredients and also helps to control the gluten development in the flour. This prevents the popovers from becoming too tough.

You will be surprised at how easy it is to make these Simple Popovers. See the recipe below for all the details.<h3>1. Prepare the Oven and Pan</h3>A hot oven is essential for creating the initial burst of steam that makes popovers rise. Generously grease a 6-cup popover pan or six (6-oz) custard cups with shortening or butter. Thorough greasing prevents the popovers from sticking and allows them to climb up the sides of the pan. Make sure to grease all the way to the top.<h3>2. Mix the Batter</h3>Lightly beat 2 large eggs with a fork or whisk. Add the remaining ingredients and beat together just until smooth. Avoid overmixing the batter. Overmixing develops too much gluten, which can result in tough popovers. A few lumps are okay.<h3>3. Fill and Bake</h3>Fill each popover cup about 1/2 full with the batter. Bake for 20 minutes at 450°F. Do not open the oven door during this initial high-heat baking period. Opening the door can cause the popovers to collapse. Reduce the oven temperature to 350°F and bake for an additional 15 to 20 minutes, or until the popovers are deep golden brown. Lowering the temperature allows the popovers to cook through and set without burning.<h3>4. Serve Immediately</h3>Immediately remove the popovers from the pan and serve warm.

How to Make Simple Popovers

Make sure to allow the popovers to cool completely before storing them in an airtight container.<h3>Room Temperature &nbsp;</h3>Store for up to two days.<h3>Freezer</h3>Store up to 2 to 3 months. Thaw the popovers in the refrigerator or at room temperature before reheating.<h3>Reheating</h3>To restore some crispness, reheat in a preheated oven at 350°F for 5 to 10 minutes to crisp them up.

Storing and Reheating Simple Popovers

simple-popovers

Simple Popovers

Our best strawberry shortcake recipe has been loved by Betty fans for decades. Fluffy Bisquick shortcakes, whipped cream, and fresh strawberries—yum!

Adding sugar to the strawberries draws out the juices from the fruit, creating a sweet and fruity syrup that soaks into the shortcakes, infusing them with both moisture and flavor.

When whipping cream, start by placing the bowl and beaters in the freezer for about 10 minutes first. The colder the cream, the faster it will whip.&nbsp;

In a time crunch? Use canned whipped topping instead of making it from scratch.

With just a few ingredients, you can create this delicious strawberry shortcake recipe.Granulated Sugar: Sugar sweetens both the biscuits and the strawberries, drawing out their juices, for a moist and intensely flavorful shortcake. Our tests confirmed that this added sweetness and juiciness is key to the perfect strawberry shortcake.Strawberries: For the best flavor and texture, use fresh, in-season strawberries. While we tested with frozen berries, fresh strawberries provide a superior result, avoiding the mushiness that can occur when frozen berries thaw.Bisquick: This recipe was designed for <a href="https://www.bettycrocker.com/products/bisquick/bisquick-original">Original Bisquick</a>, simplifying both the ingredient list and prep, while delivering the iconic flavor this recipe is famous for.Heavy Whipping Cream: The high fat content of heavy whipping cream is essential for creating the airy whipped cream that complements the strawberries and biscuits.Other Ingredients You’ll Need: We use 2% milk and salted butter to add moisture and richness to the shortcake biscuits. Feel free to experiment with different milks or creams; higher fat content will result in richer, more tender (crumbly) shortcakes.

Recipe Ingredients 

Here’s the equipment you’ll need for your strawberry shortcake recipe to turn out beautifully.Mixing Bowls: Grab a medium bowl for the strawberries and sugar and a large bowl to make the shortcake dough. A small bowl is useful for whipping the cream.Cookie Sheet: Our extensive recipe testing shows shiny metal, uncoated cookie sheets (without sides) or rimmed baking pans (with a short lip), work the best to brown the tops and sides of the shortcakes without burning the bottoms.Electric Mixer: A hand mixer or stand mixer is recommended for quickly and easily whipping the cream.Other Equipment You’ll Need: Dry and liquid measuring cups, spoons, paring knife, rubber spatula, and a sharp knife with serrated edge to cut the shortcakes in half.

Here’s how easy it is to make strawberry shortcakes. Refer to the recipe for the complete instructions.<h3>1. Cut and Prep the Strawberries</h3>Cut the berries with a paring knife into 1/4-inch thick slices. Gently mix with the sugar.<h3>2. Mix and Shape the Dough</h3>Use a spoon to mix the dough until soft. Scoop portions (about 1/3 cup each) onto a baking sheet. Leave at least 3 inches between each to allow room to expand.<h3>3. Bake the Shortcakes</h3>Bake until golden brown—this indicates they're perfectly fluffy inside. Let cool for 10-15 minutes before assembling to prevent the whipped cream from melting.<h3>4. Beat Whipping Cream</h3>Beat the heavy whipping cream until thick enough to hold soft peaks that droop over when you turn off the mixer and lift the beaters. Scrape the sides and bottom of the bowl with a rubber spatula a couple times while mixing, to be sure all the cream gets whipped.<h3>5. Cut and Fill the Shortcakes</h3>Cut the cooled shortcakes in half horizontally, with a serrated knife. Layer the bottom halves with whipped cream and strawberries. Top with the remaining halves, adding more whipped cream and strawberries. Enjoy!

With just a small change or two, you can create a fun twist or a completely new dessert each time you make this strawberry shortcake recipe.Swap the Fruit: Our fans recommend mixed berries, sliced peaches, or blueberries in place of the strawberries.Flavor the Shortcakes: Stir 2 teaspoons grated lemon, lime, or orange zest or 3 tablespoons chopped crystallized ginger in with the Bisquick.Flavor the Fruit or Cream: Stir 1/4 to 1/2 teaspoon of vanilla or orange liquor into the strawberry mixture or add it to the whipping cream, just as it’s about to form soft peaks.Add a Garnish: Top with a spring of fresh mint or basil, or sprinkle with some lemon zest. Joanwilliams says, “I always add a sprinkle of cinnamon to the top. It adds just a little bit of flavor to the whipped cream. Mmmm.”Serving a crowd? Our <a href="https://www.bettycrocker.com/recipes/slab-strawberry-shortcake/98ece935-26a8-474d-938a-516193727809">slab strawberry shortcake</a> is made in a pan for a larger gathering. If you are looking for a gluten free option, follow our <a href="https://www.bettycrocker.com/recipes/gluten-free-strawberry-shortcakes/87acfc0e-6bcc-467d-9a07-a0178f388b9d">gluten-free recipe</a>.&nbsp;

Use these storage tips to keep your homemade strawberry shortcake tasting its best.<h3>Make-Ahead</h3>For added convenience, cover the shaped shortcake dough on the baking sheet and refrigerate for up to 4 hours before baking. Continue as directed in Step 5.<h3>Refrigerator</h3>Store cooled shortcakes in resealable food storage bags. Cover strawberries and whipped cream with plastic wrap or store in airtight containers. Store up to 2 days. Shortcakes will be slightly crumblier than when first baked.<h3>Freezer</h3>Prepare shortcake as directed in make-ahead directions. Wrap and freeze for up to 48 hours. To bake, unwrap and bake frozen dough as directed in Step 5, adding a few extra minutes to the bake time.<h3>Reheating Leftover Shortcakes</h3>Place a shortcake biscuit on a microwavable plate. Microwave uncovered about 30 seconds or just until warm. Assemble shortcakes per recipe instructions.

Storing and Reheating

This strawberry shortcake recipe consistently gets 5 star ratings and boasts over 700 rave reviews! Our fans love its ease and delicious results, making it a favorite for everything from family gatherings to holiday celebrations. Many have cherished this recipe since childhood, creating beloved family traditions spanning generations.&nbsp;As KittyDigitize says, "These were a childhood memory for me...going on 70 years now in our home. These are my favorite!"Gramgram52 loves the ease of prep, “This is a very easy recipe to make. It comes out perfect every time.” While, ChefEmmy loves the versatility, “I used peaches and blueberries instead of strawberries when I made it this time.”Our community consistently praises the shortcake's light and fluffy texture, far surpassing store-bought versions. It's a guaranteed crowd-pleaser, with guests always asking for more of its homemade goodness.

To ensure tender, moist shortcakes, follow these helpful tips developed in our test kitchens.Accurate Measuring: Spoon Bisquick into the measuring cup; scooping with the measuring cup directly from the container can lead to over-measuring. Use a liquid measuring cup (glass or plastic with a spout) for the milk.Gentle Mixing: Mix the dough with a spoon just until it comes together. Overmixing, or using an electric mixer, activates the gluten in the Bisquick, resulting in tough shortcakes.

How can I prevent dry and tough shortcake biscuits?

Our test kitchen's extensive shortcake research revealed these key tips for perfectly baked shortcakes.Accurate Oven Temperature: Oven temperatures can fluctuate over time. For consistent results, use an oven thermometer placed in the center of your oven while preheating to ensure it reaches 425°F. Adjust your oven's temperature dial accordingly so you’re baking at 425°F.Use a Shiny Cookie Sheet: If your cookie sheet is dark from years of cooking spray buildup, or has an alternative finish, such as dark, nonstick pans, the bottoms of the shortcakes will brown too quickly before the tops turn golden brown.&nbsp;

Why are my shortcakes burnt?

Classic strawberry shortcake, like this one, uses sweetened biscuits, split, and filled with strawberries and whipped cream. It’s called shortcake, not because the biscuits are flat, but because they contain a high proportion of fat to flour, which results in a rich and crumbly texture, like biscuits.Angel food cake—another common choice for serving with strawberries and whipped cream—has a very different texture than classic shortcake. Angel food cake has a light, spongy texture. Either can be layered with fruit and whipped cream to become a yummy dessert.

What is strawberry shortcake made of?

Yes, the batter should be thick. While it’s called “cake,” classic shortcake is made with sweetened biscuits. So, you can expect a thick dough to form, rather than a thinner batter, like when making a cake. It will hold its shape when scooped with a spoon onto the cookie sheet before being baked.

Should my shortcake batter be thick?

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It only takes 5 minutes to prepare this simple chocolate fudge made with milk chocolate chips and Betty Crocker Rich & Creamy chocolate frosting. Refrigerate for 1 hour and top with candy-coated chocolate candies. 

simple chocolate fudge

Go nuts! Instead of using candy-coated candies, try adding chopped walnuts to the fudge and then sprinkle more walnuts on top.

Press your favorite crushed candy bar on top of this fudge for an extra-fun twist on this simple recipe.

simple-chocolate-fudge

Simple Chocolate Fudge

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In less time than it takes to wait for delivery from a restaurant, you can make an Asian-inspired supper from scratch!

simple sweet and sour shrimp

Place prepped ingredients on a plate or cutting board in order of use. You won’t have to look at the recipe to see what to add next.

Kitchen Tips

Buy fresh-from-the-garden produce at the farmers' market. Keep a cooler in your car to keep items fresh if you're not going straight home.

simple-sweet-and-sour-shrimp

Simple Sweet and Sour Shrimp

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Mouth-watering beef, summer squash and sweet potato curry ready in just 30 minutes! Hearty beef skillet perfect for dinner!

beef summer squash and sweet potato curry

Fresh unpeeled gingerroot, tightly wrapped, can be frozen up to 6 months. To use, slice off a piece of frozen ginger and return the rest to the freezer.

Tips

Curry powder is a blend of several spices, such as turmeric, coriander, cumin and fenugreek. To ensure maximum freshness and flavor, keep ground spices for only 1 year.

beef-summer-squash-and-sweet-potato-curry

Beef, Summer Squash and Sweet Potato Curry

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