hot, sweet nuts that go down sweet and then pack the heat.
You can use any chile powder you like, Cayenne for less heat, chipotle, habanero, etc...I like the extreme heat Bih Jolokia's lend to this recipe. You can use salted nuts, but then omit the additional salt below.
This is from Mel's Kitchen Cafe website, and man, I never thought I would enjoy a meal more than my pressure cooker carnitas, but this one is just so freaking good. It is now a staple on my menu, thanks Mel! This tastes excellent with Turkey for stewing as well (just omit step 1 in the directions if you use Turkey)
I got this recipe from a German website, and wow, we loved this recipe! We only get Asparagus for six weeks in the year here so when it is in season, we eat it all the time! This is a nice recipe that takes a wee bit of time to put together but is really worth it, if you have left-over asparagus or potatoes, you can throw this recipe together very quickly.
Our local supermarket sells this fantastic little appetizer which they make in neighboring France. Seasoned goat cheese is rolled up in bacon and baked until gooey and the bacon browned. Serve with Baguettes, or baked potatoes. Even my wife who won't come near goat cheese likes this recipe. Easy to whip up and makes a great party appetizer.
You can do this in the oven, or in the crockpot. Easy to make, and makes even the cheapest cuts of meat turn out falling-apart tender. MMMM....
My mom has been making this since I was a wee tike and is a tradition in our family at big get-togethers. The gravy goes great on Mashed Potatoes...
Credit for this recipe goes to Nolallan at Epicurious.
For those of us who love the Hawaiian Islands or are Hawaiian or Hawaiian at heart, this appetizer is a wonderful taste of the islands, sure to bring back that ecclectic polynesian taste only found on our beautiful Hawaiian Islands!
We like this in the winter after a long day's work. Goes together in about fifteen minutes, and cooks in 15 and tastes like you spent all day in the kitchen. It may seem strange using the puff pastry for this, but it really makes the dish, as it is nice and crispy-flaky on top.
My uncle Don made this for Christmas and it was so awesome I had to post it here. Don't be fooled by the amount of JD, it just adds a very subtle hint of flavor and does not overpower. He smoked it on the grill, but you can cook it in the oven too. You can try it with other whiskey's as well to add a touch of different flavor. This makes enough for about a 15 lb bird.
Not your run of the mill ketchup shrimp cocktail, but it is fabulous. This is reminiscent more of the authentic cocktails you would receive in Mexico at a snack bar. This is best if marinated for a couple of hours before serving. Some add tomatos as well, but I don’t. Serve it with chips. Cooking time includes the marinade time
For that feast you are planning! This makes the most meltingly tender pulled pork. This calls for a whole shoulder, but I have done this with a Boston Butt(with skin on) with good results. From Jamie Oliver.