1,325 recipes
Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.
Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.
This rib-sticking dish was given to me by a Southern relation.
This pull-apart bread is made with cheddar cheese, beer, mustard, hot pepper sauce and horseradish. It's cheesy, moist and packed with deliciousness.
Crab and Swiss cheese melt together on a crispy grilled sandwich creating a wonderful combination of warm filling, melted cheese and crispy grilled bread. Best of all it comes together in about 10 minutes!
Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.
Not your normal creamy coleslaw. The Lexington style coleslaw is tossed with ketchup, vinegar, and hot sauce, so it tastes quite sweet, sour and slightly spicy. A perfect side dish with Lexington style pulled pork.
A classy but succulent chicken dish made with white wine, black olives and red hot pepper sauce.
Chicken fried steak Dupree pounds chuck steak thin, dredges in flour and saltine crumbs, then fries crisp and finishes with onion-cream gravy. Classic Southern comfort food cooked in cast iron.
Czech cabbage soup roasts beef bones and short ribs with vegetables, then simmers with cabbage, tomatoes, sauerkraut, and lemon juice for sweet-sour Eastern European comfort. Hearty winter meal.
Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.
Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.
Texas-style marinated beef brisket rubbed with a vinegar, garlic, and cayenne sauce, then slow-roasted for 8 hours until fork-tender. Overnight marinade builds deep, tangy heat.
I think homemade foods are generally healthier and better taste than store-bought. I sprouted some mung bean sprouts at home for the second time. Made this salad the first thing this morning after I got up...
Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.
Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.