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    17 Recipes

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    This is my sister-in-law's recipe. It contains bacon and jalapeno. What's not to love? Everyone demands this at family gatherings. Read recipe to get an idea of the time it takes- soaking, cooking, etc... Servings is a guess. We always have this at large family gatherings- my mother will know.

    Recipe #366077

    This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. From David Lebovitz (check his website for more fantastic recipes!)

    Recipe #332617

    My moms chicken enchiladas with green chile and sour cream sauce. It takes time to shred the chicken, but other than that this is pretty easy to make. Can make ahead of time and store in fridge till ready to go in the oven. Once you remove the chicken from the water, you put the skin and bones back and continue to boil it to make soup stalk. Also, use canned or fresh (cooked) green chile. Note- this is an anglicized recipe, but it's a great casserole- I've always preferred this to any ordinary chicken casserole.

    Recipe #332462

    This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.

    Recipe #366001

    Sautéed chicken in a dijon and white wine sauce. No one ever knows, but this is one of the easiest meals to make! To make the sauce you use the same pan in which you sautéed the chicken. The tasty caramelized bits and left-over fat is what you will be adding the wine and other ingredients to. This is called deglazing. It seems fancy, but it really is simple!

    Recipe #335040

    These are a bit more grown-up, though I'm sure kids would love them too. White chocolate gives these a boost- you'll never want to make a batch without it ever again. Salted butter and salty nuts also helps this normally bland treat become one of your favorites again! From David Lebovitz. (Cutting large marshmallows in half helps them melt faster, which prevents burning!) Note: Boston Baked Beans candies do not work for this recipe. You may used your favorite roasted, salted nut. I used canned salted peanuts, because they tend to be much more fresh than wrapper-packaged nuts.

    Recipe #335433

    Wonderful for Christmas. Keep your eye on them for the last 15 minutes of baking. Some people enjoy this with a citrus glaze. Make sure the persimmons are ripe and soft! They ripen by exposure to light. I translated this recipe from French. From David Lebovitz. Makes 2 cakes. OK, I've revised the measurements- metric works much better and should ensure a moist cake.

    Recipe #333866

    These are the chocolatiest cupcakes you will ever eat. Because these are made with 70% cacao MELTED DARK CHOCOLATE! Elizabeth Falker's recipe, from CitizenCake. Do Not Over-bake! Frost these with chocolate-buttercream icing and garnish with marshmallows and walnuts, and you have rocky-road cupcakes!

    Recipe #334712

    This is a very fast and easy recipe for buttermilk pie- a no crust, custard pie. Great cold and is nice and caramelized when microwaved. So easy a child could make it.

    Recipe #334522

    A simple bowtie or spiral pasta salad with sun-dried tomatoes, english spinach, pine nuts. Regular fresh spinach is fine, too.

    Recipe #334747

    Cheese spread on french bread. Gets nice and bubbly in the oven. Kinda tastes like pizza, goes great with beer. I loved making this with my mom as a child. -Your kids (and men) might like it as much as my siblings and I did! We called it "Goop" (I thought the title might drive people away!). My mom got this from a friend back in the 70's- she used to make it for all the guys to eat while they watched football and drank beer. Mix 6 hours ahead of time (but I can never wait that long!), then just spread on bread and pop it in the oven.

    Recipe #334727

    Have not tried this one yet- my persimmons went bad so I will have to wait until next year. Let me know how it is. Adapted by David Lebovitz- from Beard on Bread by James Beard. Using the higher amount of sugar will result in a sweeter, more moist bread--like banana bread or zucchini bread I suppose. Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Note: Hachiya Persimmons are very squishy when ripe- otherwise, they are inedible.

    Recipe #338940

    Pork tenderloin paired with perfect golden apple-cider sauce. Ideal for fall! From some Noble Pig. Note: Do not overcook the pork- the first time I made this it turned out tough and dry because I overcooked it. But the sauce was nice so I thought I'd keep the recipe here! I might try making extra sauce next time so I can put it all in the slow cooker.

    Recipe #335015

    Alton Brown's recipe for ramen noodles, shrimp, and veggies cooked in a neat little pouch. If you don't have time to devein shrimp, just buy them pre-shelled and deveined. Mirin is a sweet rice-wine used in Japanese cooking. It is similar to sake , but with a lower alcohol content and a high sugar content. Substitutes: I suppose sugar or corn syrup mixed with vinegar (preferably rice vinegar) or sake or sherry. Look up Weber's "Substitute Japanese Hon-Mirin" here on recipezaar!

    Recipe #348683

    Ina Garten's cranberry-grapefruit cocktail.

    Recipe #366573

    This brisket looked so moist and tender and I'm dying to make it. I just haven't had the guts to shovel out the money for beef brisket. Please tell me if it's worth it. "You can make this a day ahead, and put it the oven when your ready. Leftovers make tasty sandwiches." got from Noble Pig's food blog.

    Recipe #335012

    This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.

    Recipe #347965

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