I haven't tried these cookies yet but they sound wonderful. This recipe comes from the "Hay Day Country Market Cookbook." It calls for maple sugar (not syrup) which might be hard to find in some areas. Prep time includes 30 minutes to chill the dough.
This is a great summer dish. The recipe calls for smoked pork chops which are pretty much already cooked and so you are just heating them through. Make the corn relish first as it can be served warm or at room temperature. Quick, easy, and tasty!
My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.
This recipe is one of the first ones I created on my own as a young chef in my late teens. I made them for my husband soon after we started dating and I am pretty sure these mushrooms have something to do with our marriage . . .they way to a man's heart.
We like to eat this rice when we are having a "tropical" meal. This recipe comes from "Burt Wolf's Menu Cookbook". I usually just put all the ingredients in my rice cooker and just add a little extra water but it can be cooked on the stove as described below.
I always make this salad for winter holiday gatherings. It comes from "Quick Cooking" magazine. The salad is beautiful and incredibly yummy! There is always way too much dressing so I usually double or triple the salad amount depending on the crowd.
We have this the morning after we have grilled bratwurst. I boil my brats in beer, green bell pepper slices, and onion slices before grilling. The left over brats, peppers, and onions are great in a scramble (especially if you had too many beers the night before). :)
This is a great salad to have in the summer when my neighbor's gardens are in full force. Coming from a long line of gardeners my husband and I unfortunately lack green thumbs but we certainly know what to do with the abundance of produce that comes our way! Don't be alarmed by the large ingredient list, it's mostly pantry items. I usually just need to go and pick up some baby mozzarella balls and a loaf of ciabatta and I'm ready to go.
My husband and I have very differing tastes in food but this one dish we both love equally. It was adapted from a Bon Appetit magazine and is nice enough to have on special occasions. The preparation is suprisingly easy for such an elegant dish. Serve with white rice.
This recipe comes from The Best of Mexico cookbook. It won first place at my work site last year during our annual Cinco Day Mayo salsa and guacamole competition. Wear gloves when you chop the Serrano chilies.
There is not a lot of lime juice in this recipe so prepare it as close to serving time as possible to avoid browning.