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Everyday Cooking Recipes
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Ready Time: 27 Min
"A tantalizing mixture of flavors where cilantro meets nutmeg. Only the daring need click here. For a variation, serve over cooked rice or burrito-style, wrapped with rice inside warmed tortillas."
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Ready Time: 4 Hrs 30 Min
"A true fusion of 'Tex' and 'Mex' style chili. I've made this recipe dozens of times, and it is great. Each bite slowly delivers a sweet flavor followed by dry heat afterwards. It takes a while to prepare, but well worth it. You can use any type of beans you like, and try different dried chile varieties."
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Ready Time: 15 Min
"This is kind of a Mediterranean twist on hummus. It's quick, cheap, and super tasty. It goes great on bread, crackers, and is good even stirred into grilled vegetables. Plus, garlic, balsamic vinegar, and rosemary... how could you go wrong?"
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"This version of the Fuzzy Navel is blended with ice and rum for a refreshing peachy cooler."
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Ready Time: 1 Hr 15 Min
"My mother makes this on occasion. It doesn't have layers or whipped topping, but it is very good. Mildly sweet, and not too rich. Very good!"
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Ready Time: 6 Hrs 35 Min
"This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days."
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Ready Time: 50 Min
"This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the tradtional dance."
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"'Game' is a term applied to wild animals or birds that are deemed suitable for human consumption, or EDIBLE! Young game hens are the best for this delicious lime basted and Southwestern salsafied dish. Get yer spurs on and dig in!"
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"A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish."
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Ready Time: 1 Hr 15 Min
"This soup is made with leftover veggies. My kids call it garbage soup because it would have been garbage if we hadn't made soup! Throw in any type vegetables you have in your fridge to add some flavor."
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