A nice hearty recipe courtesy of cooking.com. I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken broth in the box. I'm not a fan of hard-boiled eggs, so I skipped that part.
Our little community in Maine occasionally does ethnic-themed potluck dinners. Found this on an ethnic foods website and made it for Greek Night (figuring everyone else would do the usual spanakopita, mousaka, etc.) The fresh rosemary really makes this dish -- you might even want to up the amount a bit!
Adapted from "Healthy Mexican Cooking" by Velda de La Garza.
This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we’ve also seen shrimp and octopus, or just fish). It could also be adapted to become a “Caldo de Pollo” by substituting chicken!
I was deputed to make a salad for a small St. Patrick's Day celebration and found the following through a google search. It has nothing whatsoever to do with Ireland -- other than being the right color scheme -- but it was a big hit! Nice combination of textures and flavors.
This is a modification of a recipe that I found right here on food.com (#31988). An Italian friend from Brooklyn told me about starting with anchovies; I figured out how much tomato paste to add. Sometimes I throw in a handful of small whole-grain macaroni, if I can't find any decent bread (we live in a small town, and I'm not one for baking).
A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....
Usually this dish is made with pork, but here's a nice variation on the theme from a rather unlikely place -- *Better Homes and Gardens' Mexican Cooking*. I added one morita/chipotle pepper to the beef/onion stage for some extra heat, and I would definitely include cilantro and lime quarters in with the other toppings!
A quick, easy, and tasty supper. It's very forgiving, so you can adjust the proportions to your taste; I'd definitely add more olive oil and sage than called for. If you can't find/afford Fontina, substitute Monterrey Jack. From Martha Stewart's Everyday Food.
Healthy and tasty recipe with an Italian flare. From Huffington Post, which introduces it saying that , "The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vegetables." Could be either a main or side dish.
Tons of flavor with half the calories of regular guacamole! A Martha Rose Shulman recipe from the New York Times. I added more cilantro and lime juice, as well as a little garlic powder; I'll definitely use more than 3 serranos next time, as it was quite mild.