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    23 Recipes

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    (UPDATE: I just found out that the creator of this recipe is Recipezaar member dawnie2u! How cool is that?) I just got this recipe from Cook's Country magazine. A cook named Dawn from San Diego, California submitted it to the magazine and won first place in a chicken salad contest. We loved it so much, I thought I'd share it right away. You can find the pickled jalapeños in a can in the Mexican/ethnic section at the supermarket. You can also use this recipe for tuna. I served this over tostadas (crispy fried tortillas).

    Recipe #139170

    When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.

    Recipe #130055

    Try this recipe if you're looking for something quick and easy with great flavor. The pasta cooks right in the skillet so there's no need for extra pots. Don't make this without the sun-dried tomatoes because it will not have as much flavor. My DH recently told me that this is his favorite of the pasta dishes I cook. Recipe is from America's Test Kitchen.

    Recipe #175849

    When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.

    Recipe #130916

    The smoked Gouda can sometimes be hard to find, but it adds a great flavor and texture. The hot Italian sausage adds some spice. Got this one from "The Best American Recipes 2003-2004."

    Recipe #130881

    This is great if you're looking for the perfect recipe for traditional tuna salad. I got it from one of my favorite Cook's Illustrated cookbooks. The texture is perfect and not watery, which is one of the things I've always hated about some tuna salad recipes. The lemon juice also gives it a nice fresh flavor.

    Recipe #109872

    These are the best homemade chicken fingers I've ever tasted. Serve with your favorite dipping sauce; I like honey mustard. Toss any leftover chicken fingers with salad greens for a nice lunch. The Nutrition Facts show a high calorie count because the whole quart of oil for frying is being included. This recipe comes from Pam Anderson.

    Recipe #164182

    I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

    Recipe #90762

    This is my favorite recipe for lamb chops-- few ingredients, simple preparation, great flavor. Shoulder lamb chops are less expensive than other lamb chops, but I think they're just as delicious. Can also be grilled on a gas grill. (from Cook's Illustrated)

    Recipe #245404

    My mom created this recipe for vanilla pudding. I think it's richer and sweeter than most vanilla pudding recipes. It's delicious!

    Recipe #224404

    This is another great Alton Brown recipe.

    Recipe #121344

    This is Lidia Bastianich's delicious recipe for Beef Goulash in the style of Trieste, a city in Northern Italy that had previously been part of the Austro-Hungarian empire. This recipe is great because it's simple yet has loads of flavor. She suggests serving it Middle European style with boiled or mashed potatoes, Italian style with polenta or fettuccine or simply with steamed rice.

    Recipe #244505

    Easy blueberry cobbler that cooks right in your cast-iron skillet.

    Recipe #133453

    When I first made this recipe, I couldn't stop eating, and I don't usually eat large quantities of meat in one sitting. This is a very tasty and fast way to prepare chicken breasts--another great recipe from Cook's Illustrated. You can prevent dry, overcooked chicken breasts by using an instant-read thermometer to check when they're done. This can be garnished with parsley, cilantro, scallions, or chives before serving.

    Recipe #284226

    These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.

    Recipe #250054

    I tried this recipe when I was on a low-carb diet over a year ago. I was surprised at how great these were. They were the tastiest Brussels sprouts I've ever had. I got the recipe from the Atkins website, and I still use it.

    Recipe #111052

    This recipe came out of my mom's first cookbook, a Family Circle cookbook she bought as a newlywed in 1972. She's been making this wonderful cake ever since. She baked it for my last birthday, and I must say it's still my favorite cake!

    Recipe #296216

    Natural cleaning product from

    Recipe #289588

    On a family trip to Guadalajara, Mexico a few years back we often had a drink called a "Rusa", which I found out later is also known as a Paloma. We've been enjoying these for years now. They're easier to make than Margaritas but just as tasty and refreshing. We don't really use a recipe, but I found this one from Martha Stewart. We don't do the "drunken lime" floater, but it sounds like a fun idea. Enjoy!

    Recipe #420792

    There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.

    Recipe #152338

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