Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.
Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.
Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.
Adapted from Time-Life Foods of the World. Black mustard seeds are the same thing as brown mustard seeds. If you can't find them, you can use yellow ones, but the flavor will not be as strong. I listed the boiling water and the water used to cook the rice separately, for clarity. NOTE: you will need a casserole dish that is safe to use both in the oven and on the stovetop.
A Mexican dish from Diana Kennedy, great for either an appetizer or a side dish. I like to vary the kinds of peppers I use, adding some sweet peppers and some hotter ones.
If you like, you can char and peel the peppers beforehand, but I usually don't bother. You may want to increase the cooking time if you don't char the peppers, or if you prefer them softer.
If Asadero cheese is unavailable, use Muenster or a mild Cheddar. A dark Mexican beer is best for this dish.
Seasoned meatloaf stuffed with ham and cheese. This is based on a recipe from Better Homes and Gardens All-Time Favorite Recipes. Our version uses Canadian bacon instead of the ham, and changes a few other things around to suit our taste.