Recently bought a container from a local chain grocery store. I made this according to what I taste in the salad. Not a huge Mac N Cheese guy, or macaroni salad either. This is very good. The fresh spinach is a nice addition.
I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.
This is something I concocted off the top of my head.The subtle flavors of green chile mashed potatoes and corn, heaped on top of ground beef with taco seasonings. Still tweaking it, but it fills you up fast.
Not only is it fun to say, it's tasty. Another from Rick Bayless on PBS. You need to make the Chorizo Verde, but not to worry, I posted that also. I could not find one on 'Zaar'.
I did forget the spinach so I had to do plan 'B'. This over white rice. It was incredible.
HAD to have this. This really rocks. I got this from Rick Bayless on PBS.
Not your typical Chorizo as they swap out the red spices for fresh herbs roasted Polano Chiles. I did make my own as I had a few pork roasts in the freezer. If you do it this way, pulse SMALL cuts in the food processor or you will get pureed pork.
I am not a huge nutmeg person, but this works. Nice and light. I personally didn't like the Meringue ultra hard so I didn't whip it so hard. The original called for twice the nutmeg which I thought would be overpowering.
This is one I modified from several recipes. I cannot to use a springform pan. I buy the ready-made graham cracker crust and use my filling in them. I find it easier to do and can transport them in the container the crust comes in.
This is a tried and true recipe I make all the time. Super easy.We do this by itself or the next day wrapped in flour tortillas with eggs and cheese. The large cans of chiles and enchilada sauce are cheaper in the ethnic section of the store.
I thought of this the other day. It's been on my mind for some time and I just whipped it up. Have to say it a real winner. It's not that spicy but also not something I would serve at Thanksgiving. Someone sent me a huge container of Durkee's Buffalo Chicken wing seasoning. It's good but don't breathe it as it makes me cough. It's a blend of garlic, salt, paprika, cayenne and onion powders.
There's a reason for the name. It comes from the Pied Piper's hometown of Hamelin. It is delicious served over boiled rice. The pork will be easier to cut if you partailly freeze it for about an hour. This recipe comes from the "New German Cookbook".
This is a mix of several other recipes that I took and made my own. I now live in Idaho so I have to use canned clams.Requested often by my finicky teenage stepdaughter. Usually I make a double recipe as it is gone very soon. This is clam chowder not potato chowder seasoned with clams if you get my meaning. Sometimes I make it thicker by omitting some of the stock and using powdered or cubes of bouillion.
This is an awesome recipe from an out-of-print cookbook ( The All American Chili Cookbook ).The chef has used this recipe to get out of speeding tickets.:) It is a true Chili con carne as it has no beans and no tomato products either. It does not need them. I made one change as I cannot find Italian peppers here in Idaho.