this makes a wonderful lunch with a nice rough loaf of bread to serve on top of or dunk into. from mexican, a healthy way with a favourite cusine. serves 6 as a side dish - 3 as whole meal with bread
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this recipe is for the ever-popular chicken nugget. it uses polenta and finely grated parmesan cheese as the crumb mixture. should serve 6 children or 4 adults. these are great nuggets and they are gluten free! feel free to add some spices or seasoning
this is a really yummy twist on traditional mac & cheese. i'm also going to be posting a no-bake noodle mac & cheese recipe in the near future, which you're bound to love. this one's a traditional lancaster county dish which generally gets rave reviews! e
this pie was inspired by wendys kitchen's delicious recipe #260890 which is made of nothing but raw fruit and nuts. (well, and a little splash of vanilla.) cooking time is chilling time. this pie tastes very good, but it does turn brown fairly quickly.
named after the muleteers who traded garlic around the inland meseta's towns and villages, ajoarriero dishes remain a part of everyday cooking. the salt cod ones are the most famous, but i like this dish from valladolid because of the quieter flavors. thi
this is very easy, cheesy, full of flavor and a great make ahead bread loaf for a dinner party, bbq or just family. i love the hint of goat cheese for a little tang or for a little kick; but you could substitute gorgonzola or blue cheese; or even parmesan
top secret recipe version, from todd wilbur. you will need to puree fresh watermelon in a blender for this recipe. first, cut some ripe seedless watermelon from the rind, and then coarsely smash it in a bowl with a potato masher or large fork (this gives
from the 5 ingredients or less cookbook from home economics teachers. they hid the 3/4 c water in the instructions so they could make that 5 ingredient limit! but i included it in the ingredients anyway so you could gather it during the prep. prep time in
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