958 largo recipes

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Crisp romaine salad with shredded fennel, cauliflower, and red onion in a fresh lime and garlic dressing. A bright, low-carb vegetarian side that comes together in 20 minutes with no cooking required.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Bubbie's chicken soup, the classic Jewish-style comfort bowl simmered from a whole chicken with onion, carrot, parsnip, and a generous bunch of dill. Golden, soul-warming, and it freezes beautifully.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Was pleasantly surprised by the taste of this recipe. Was very good recipe, even without onions or sour cream. Would recommend!!

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

If you are a fan of hamburger soup, you will love this tasty rendition that is made in a crockpot.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Creamy white chocolate cheesecake studded with fresh raspberries on a pecan-cinnamon crust, crowned with a glossy rum-spiked raspberry sauce. A showstopper dessert.

This Tex-Mex style tres leches splits a golden sponge cake in half and drenches both layers in a vanilla-rum milk bath. Topped with crunchy pecans, it's pure indulgence that only gets better overnight.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.