This is a variation of the recipe posted by AshleyAnne. Preparation and ingredients are different, but credit for the concept should be given to her! I came home at lunch and added the vegetables into the crock pot so they did not overcook. If you cannot do this, leave the potatoes whole so they take longer to cook through.
My neighbor made this for her daughter's birthday party over the 4th of July holiday and I would have to say it is the best coleslaw I have ever had! If you don't like blue cheese, you could probably substitute feta cheese!
This is my husband's favorite dessert! It sounds like a lengthy process, but is easy to make and very yummy! I use a store purchased chocolate pie crust most of the time, but have the ingredients for the crust in case you want to home make it.
This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago.
A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!
A co-worker of mine brought this in for a company carry in and I just had to have the recipe. Her husband works for Certified Angus Beef (CAB), so I think that is why that brand is promoted! Definitely a comfort food!
I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
We have an awesome authentic Mexican restaurant in our little Midwestern town. I fell in love with their Chilies Rellenos, and this is the closest I come to duplicating it. (It can also be made with red enchilada sauce for an entirely different flavor. Can sizes are approximate)I serve these with Shirleen McCorkle's Refried Bean recipe and they go wonderfully together!
I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas.
This recipe is so easy, yet so delicious. You can change up the type of meat (I have used a combo of beef, chicken and/or sausage) and use whatever veges you choose. It always comes out a winner! Whenever I bring it to a carry-in, I am inevitably asked for the recipe! I highly recommend you use Certified Angus Beef when preparing this dish ... you will taste the difference!
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.
I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!