New-york recipes

Master New Mexican Chili recipe

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

A rich and decadent banana cake that will test your baking skills but also become your new favorite dessert!

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

If you don't have a bread machine, there's no reason you can't make this sweet and scrumptious bread in that brand new crockpot you just received for Christmas.

.

.

Clam Chowder, New England Style recipe

Gorton's New England Clam Chowder recipe

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

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.

Let your chicken be happy and taste amazing with this scrumptious recipe that will become your family's new favorite!