9,195 fay fay recipes

the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned in a mexican food section.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Do you love Bloody Marys? Do you love herring? Then, you'll LOVE this cocktail!

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

A classic Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, galangal, coriander root, lime juice, fish sauce, and red chilies. Fragrant, spicy, and ready in 30 minutes.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.