946 NEW-ENGLAND/14 recipes
Easy New Potato Salad recipe
Master New Mexican Chili recipe
Sure, you can buy ready-made pizza dough, but often it contains quite a bit of fat and sometimes it’s hydrogenated. This dough is an easy, no-hassle alternative. It takes about five minutes to put together in the food processor, and it’s easy to stretch or roll out. The dough recipe makes enough for two 14-inch pizzas (or three very thin 10- to 12-inch pizzas). You can roll all of it out and freeze what you don’t use, so long as it’s wrapped airtight.
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.
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.