Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
Saucy Black Beans – Instant Pot
Some years ago we had Caroline’s high school graduation party at Chevy’s Fresh Mex in San Francisco. At that time it was a small chain of two or three restaurants in SF. We all loved watching the tortilla machine. When we have South of the Border Night at a family … [Read more...]
Pumpkin Chili
Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
Tomato Tartar Sauce
Another great recipe from At Blanchard's Table by Melinda Blanchard and Robert Blanchard (2003). This delicious tartar sauce dresses up any kind of seafood. 1 cup good mayonnaise (Duke's or Hellmann's)1 tablespoon freshly squeezed lemon juice1 teaspoon tomato paste (get Amore … [Read more...]
Coconut Shrimp
Most coconut shrimp recipes accurately point out that deep-frying the shrimp achieves the very best crispy taste treat. But this recipe is delicious, too. It's adapted from a recipe found on a bag of frozen shrimp from Publix. The first time we made this recipe, we used … [Read more...]
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