This is sinfully delicious and will get you a lot of OOHs and AAHs. Simple but fantastic! Coconut milk crepes with a banana filling are flambeed with Grand Marnier orange liqueur.
This is a super simple yet delicious recipe for an authentic mexican salsa. It is a thinner consistency than a typical salsa and is known as a table salsa.
An authentic Cincinnati German tradition. This is peasant food and, therefore, labor intensive. There is no "healthy" way to make this dish, so don't eat it every day and you'll be okay.
This is a very moist cake with all the grated apples, raisins and pecans it could stand alone without a topping, however, with the praline glaze....well, you be the judge.
The sauce is sweet and wonderful!! Great on Chinese dumplings, duck and any meat.
This is a recipe with personal rave reviews on pumpkin truffles by using some basics from the Rich Chocolate Pumpkin Truffles. My main goal was to make these like Godiva's Pumpkin Truffles, and they are pretty close. This is a fairly easy recipe, and it always turns out great. You will definitely need a food processor for this recipe.
I emulated this rendition of Shrimp a la Diablo after eating a similar dish at San Carlos Bay restaurant in Guadalupe, AZ.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
A new take on a old favorite. I came up with these for a camping trip and when I was grilling them about a hundred people came by to ask what smelled so good.
Thick pork tenderloin skewers are glazed with a roasted vegetable sauce spiced with chili sauce and sweetened with molasses and brown sugar in this appetizer.
A balanced BBQ sauce with equal parts heat and sweet.
Turn up the class with this simple but spicy side dish.
When red meat isn't an option, flavor still can be. These chicken burgers, with fresh mozzarella, avocado, a hint of Worcestershire, and much more, are chock-full of it.
A very quick chili, thanks to your trusty food processor or blender. And a very tasty chili, thanks to your trusty bacon.
This 150-year old recipe from the old country gets new life with a tool 19th century cooks didn't have--the slow cooker. If they had it, they would've used it. Inspired by Michael and Carolyn's "Simple Hungarian Stew."
A simple cauliflower soup gets an awesome hat: A generous topping of bacon.
Pork tenderloin goes on the grill and gets a basting from a spicy, homemade bbq sauce.
You know about country/chicken fried steak, right? Well, why not just substitute some good pork chops and do them up the same way? This is the same recipe with the same crunchy crust as my country fried steak, complete with the gravy. You can always double the gravy portion of this recipe to use on accompanying mashed spuds or for some biscuits.
Wine adds flavor to this creamy fall soup, a great recipe for butternut squash.
A great vegetable side dish. Serve instead of mashed potatoes for a change of pace with the same creamy taste.