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By Tweeky on December 9, 2013
"This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time."
Prep Time: 15 mins
Total Time: 4 hrs 15 mins
By Guava Girl on November 25, 2013
"These are like taking a little bite of summer. The flavors blend so well and taste great. They never stand a chance at picnics or potlucks. They always are gone before the meal begins. Quantities and ingredients may be adapted to suit your personal tastes."
Prep Time: 45 mins
Total Time: 45 mins
By Kerfuffle-Upon-Wincle on July 20, 2013
By EdsGirlAngie on July 1, 2013
"Fire up the tiki torches and pour yourself a mai tai! This is a take-off on Hawaiian pit-cured pork, smoky and a little salty, and done easily in your oven! At first I was a little worried about cooking the pork at such a high temperature for so long, but it comes out perfectly."
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
By Gingerbear on May 23, 2013
By Julesong on April 15, 2013
"I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe."
Prep Time: 5 mins
Total Time: 1 hrs 5 mins
By Queen T on March 24, 2013
By JustaQT on February 24, 2013
By PanNan on December 17, 2012
"Great egg salad with a little something extra. Delicious for regular sandwiches and also finger sandwiches, or on large sturdy crackers (like the Swedish rye crisps). This recipe would be delicious using a great Southern U.S. ham."
Prep Time: 15 mins
Total Time: 15 mins
By lauralie41 on December 15, 2012