The Portuguese people can prepare codfish in 1001 ways! This is one of them. It's a delicious salty egg scramble with cod, French fries, onions, and olives.
This recipe was developed by my Aunt Myra from Georgia and has been a mainstay throughout our large family for decades. It is a perfect side dish for potlucks, barbecues and gatherings. It can also be enjoyed as a light main course, especially in the summer when it is so refreshing. It is simultaneously crunchy and creamy and the layering makes it look nice, particularly when made in a glass bowl.
This is a delicious and easy to make seafood salad for parties and family get togethers.
This hearty steak and bean chili benefits from a healthy pour (if you can call 14 ounces a "pour") of Jim Beam bourbon.
An American favorite for years. It's great with Cuban bread. You can make individual bowls with Cuban bread, just cut out the center!
Here's a quick and easy way to prepare barbecue ribs without all the mess of preparation and cleanup. The nice part is that you can prepare in the morning and the ribs will be ready when you come home from work in the evening. Serve on rolls or slice and serve with side dishes.
A spicy meat-filled sandwich that bites back! Chewy sourdough rolls filled with grilled pepper-infused beef, cooled by buttery slices of ripe avocado. Red onions add contrasting sweetness and crunch.
A long soak in a habanero-infused marinade gives these steak skewers a big kick.
Chile powder adds a little heat to these beans. Note: you'll need to start with cooked navy beans.
If you have time, the right tools and supplies, you can make anything. A bookcase, a crib, or even fresh sausage.
Start here, with these flavored beans, and then get creative with your own soup ideas.
You've seen them on the counter and your local old-time bar. Now have pickled eggs at home.
These ribs simmer for five hours in a slow cooker. And just when they think they're done? Pow! A cascade of sauce for 30 minutes of soaking in pure flavor. Soon these ribs will be saying hi to your ribs.
A tender steak with the time-honored taste of garlic. The men who build the pyramids ate garlic; it's powerful stuff.
Make sure you snag enough cerveza to last you through this steak's four-hour marinade time. Inspired by "Cerveza-Lime Marinade for Beef Steaks," by CHEFMAN1965
Don't be jealous of this steak. It won't bogart all your beer, just half a cup. Inspired by CHEFMAN1965's "Cerveza-Lime Marinade for Beef Steaks."
Stout beer tenderizes this inexpensive steak cut for a fine meal. Inspired by Boomdog02's "Grilled 'Stout' Skirt Steak."
A terrific mix of sweet and sour with maple syrup, mustard and balsamic vinegar teaming up.
Great steak for beginners with this very basic but flavorful marinade.