Tagines are North African signature slow cooked stews known for their blend of warm and sweet flavors. They get their name from the distinctive clay pots in which they are traditionally braised at low temperatures. This recipe is cooked in a 5 quart heavy pot instead of a tagine pot.
Superfood lists show up in about every magazine out there and broccoli always makes the list. It contains a phytochemical called sulforaphane that has specific anti-cancer properties. This flavorful salad is a great way to enjoy this beneficial super veggie.
Witches’ Fingers Cookies look a little too real and give me the creeper jeepers!
But they are so fun on a Halloween table, and quite tasty too!
These scone-like cakes are traditionally cooked on a bakestone, a cast iron griddle. A nonstick frying pan or griddle would work well. These cakes are often made with candied citrus peel, but I substituted lemon zest in my recipe for a fresher flavor.
The way you class up a recipe calling for canned corned beef is to serve it in a hollowed-out bread round that you buy at the best bakery in your neighborhood–preferably the bread should be rye, pumpernickel, or sourdough. – Mary Kay Andrews
A Christmas-y cocktail that will make your guests crow with delight. Just remember to make it the night before your party so that the juice mixture has time to freeze. And remind guests that this potable is mighty potent. Supposedly makes ten servings. As if! – Mary Kay Andrews
A tassie is a small tart or miniature pie. These tassies call for a pecan pie mixture that will have your taste buds singing.
“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”
– Lyndon B. Johnson, 36th President of the United States
These scrumptious little crescents are stuffed with creamy brie cheese, raspberry jam and chopped walnuts.
Any recipe with the word “Parmesan” in it is sure to please and this recipe is no exception. The chicken breasts have a slightly crispy coating and the cheese topping adds a creamy texture – a delicious combination. (By the way, did you know Chicken Parmesan originated in the U.S.?)
Spinach Souffle is a recipe I have never tried before. To be sure I got it right, I went to my trusted “Betty Crocker Cookbook” from 1986 for inspiration. Instead of fresh spinach, I used frozen spinach and used a colander to squeeze out the excess water. This is a recipe I will definitely be making again.
My mom has been making this recipe for as long as I can remember. This Mississippi Mud Cake is for people who like their sweets sweet (like me, but it was too sweet for my husband). It is basically a pecan brownie topped with marshmallow creme and chocolate pecan icing. It is best to make it a few hours ahead of time so it has time to set, otherwise it will be difficult to cut.
This apple pie recipe uses dried apples which saves you from having to peel and slice the apples. The crunchy walnut topping is the perfect finishing touch.
Cranberries, orange zest and cinnamon are used to flavor vodka in this delicious cocktail.
Making a cake with barley was new to me and it turned out fabulous! It did taste a little more grainy than with all-purpose flour, but I actually liked the taste more. I could not find barley flour at my store, so I bought pearl barley and used my blender to grind it, which could explain the grainier taste.
I love this wonderful buttermilk pecan pie recipe. It has a nice golden crust on top and a scrumptious tangy buttermilk custard and, most importantly, loads of pecans!
A cold front had blown in the day I prepared this recipe and the smell that wafted from these stewing apples alone made this recipe worth preparing. But be assured, these caramelized apples are every bit as delicious tasting as their cooking aroma promises. German stewed apples now rank as a major comfort food in my household.
Is there anything that smells better than gingerbread baking in the oven on a chilly winter’s day? I think not! That spicy sweet smell fills me happiness.
These cookies are nutty, airy (almost merangine-like) and lightly salted. The cardamon gives these cookies an exotic aroma and taste.
Hummus is a delicious appetizer or sandwich spread. This recipe has jalapenos for a little kick and lemon for a refreshing flavor. Roasted pine nuts are added for additional crunch.
The influences of the Mediterranean and Middle East are apparent in this flavor-filled sandwich made with hummus, cucumber, mint, cilantro and feta cheese.
Tahini is very to make, requires only a couple ingredients and is a great addition to many foods.
Pretzel Dogs are great for a movie-themed party by combining the salty tasty pretzel with a good ol’ hot dog.
When at last they came to dessert – ile flottante, islands of toasted meringue floating in a rich creme anglaise – there was a satisfied silence. (The Nightingale)