See this at: marthastewart.com| Added on 09/10/09

Our freezer-friendliest chicken recipe makes one casserole that will serve four tonight, plus a second meal to freeze and pull out when you're in a...

See this at: foodnetwork.com| Added on 09/09/09

* 9 tablespoons butter * 2 tablespoons olive oil * 4 boneless skinless chicken breasts * 2 1/4 teaspoons salt * 1 1/4 teaspoons freshly ground black...

See this at: meals.com| Added on 09/13/07

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish. COMBINE breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese. MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for... See more

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish. COMBINE breadcrumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese. MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in chicken, mushrooms, peas and sherry. COMBINE pasta and chicken mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping. BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately. See less

See this at: shape.com| Added on 03/28/09

To make the coleslaw, stir together yogurt, mayonnaise, vinegar, sugar, and celery seed in a medium bowl. Add the coleslaw mix and stir well to coat....

See this at: foodnetwork.com| Added on 10/06/08

* 1/4 cup extra-virgin olive oil, plus extra for pan * 12 ounces fideos (bundled vermicelli) * 1 medium onion, chopped * 3 cloves garlic, minced * 1...

See this at: rachaelray.com| Added on 09/30/08

For the rice: * About 2 tablespoons oil * 1 can Vienna sausages * 2 tablespoons sofrito (homemade preferred) * 1/2 can tomato sauce * 2 envelopes Sazón seasoning * 1 jar sweet red peppers * 4 cups medium grain rice (Goya brand preferred) * A pinch of... See more

For the rice: * About 2 tablespoons oil * 1 can Vienna sausages * 2 tablespoons sofrito (homemade preferred) * 1/2 can tomato sauce * 2 envelopes Sazón seasoning * 1 jar sweet red peppers * 4 cups medium grain rice (Goya brand preferred) * A pinch of salt (to taste) For the pork chops: * 4 pork chops * Adobo (to taste) * Sazón seasoning (to taste) Plus: * 2 sweet plantains See less

See this at: recipezaar.com| Added on 09/30/08

This recipe is used in conjunction with my Puerto Rican Arroz Con Pollo (Rice and Chicken). This mixture is used in almost every savory dish that...

See this at: recipezaar.com| Added on 09/30/08

This is my family's recipe straight fromt Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just...

See this at: seriouseats.com| Added on 09/30/08

the chicken made by Scott Peacock, Edna Lewis' protégé, (both pictured) was damn near perfect. It was crisp, greaseless, perfectly seasoned, and had that one-two punch of great dark brown crust and tender, juicy meat that all great fried chickens... See more

the chicken made by Scott Peacock, Edna Lewis' protégé, (both pictured) was damn near perfect. It was crisp, greaseless, perfectly seasoned, and had that one-two punch of great dark brown crust and tender, juicy meat that all great fried chickens must have. See less

See this at: daisymartinez.com| Added on 09/17/08

You know those packaged rice mixes you can buy with the foil bag of mystery spice? When you taste this rice, you’ll forget all about them. This is remarkably easy to make, once you’ve got achiote oil and sofrito on hand. Even if you’re starting from... See more

You know those packaged rice mixes you can buy with the foil bag of mystery spice? When you taste this rice, you’ll forget all about them. This is remarkably easy to make, once you’ve got achiote oil and sofrito on hand. Even if you’re starting from scratch without those two staples, you can still get this on the stove in fifteen minutes. I have never served this at a party without rave reviews. Guests have often said that they could eat just the rice and nothing else. I’m always delighted to tell them how easy it is, but encourage them not to pass on the beans or other accompaniments! ½ cup Achiote Oil ½ cup Sofrito ½ cup alcaparrado (see below) or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Chicken Broth, homemade or canned as needed (about 4 cups) Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook... See less

See this at: daisymartinez.com| Added on 09/17/08

When I was young, I always took "plain" white rice for granted because we ate it so often. But when I was a teenager and ate at friends’ houses I realized how awful rice can be if you don’t treat it right. There’s nothing easier and, in some ways,... See more

When I was young, I always took "plain" white rice for granted because we ate it so often. But when I was a teenager and ate at friends’ houses I realized how awful rice can be if you don’t treat it right. There’s nothing easier and, in some ways, more satisfying than good white rice. Trust me on this one. ½ cup canola oil 4 cups long grain white rice Water or broth to cover the rice (about 5 cups) 3 tablespoons salt Makes 8 servings Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil—without stirring!—until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover the pot and cook until the rice is tender and all the liquid is absorbed, 20 minutes. Stir the rice gently from... See less

See this at: daisymartinez.com| Added on 09/17/08

There is no other recipe I could have chosen to open any chapter, let alone my book. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the... See more

There is no other recipe I could have chosen to open any chapter, let alone my book. This is the one indispensable, universal, un-live-withoutable recipe. Having said that, it is incredibly easy to make with ingredients you can find at the supermarket. And if you can’t find all the ingredients I list below see the note that follows for a very simple fix. What sofrito does is add freshness, herbal notes and zing to dishes—you can do that with the onion, garlic, bell pepper, cilantro and tomato alone. In my house, sofrito makes its way into everything from yellow rice, black bean soup, sauce for spaghetti and meatballs to braised chicken and sautéed shrimp. Not only that, it freezes beautifully, so in about In 10 minutes you can make enough sofrito to flavor a dozen dishes. I’m telling you, this stuff does everything but make the beds. Try out your first batch of sofrtio in the recipes you’ll find throughout this book, or add sofrito to some of your own favorite dishes that could use a... See less

Highlights: 2 medium Spanish onions, cut into large chunks 3 to 4 Italian frying peppers or cubanelle peppers 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see note below), optional 4 leaves of culantro (see note below), or another handful cilantro 3 to 4...

See this at: thepauperedchef.com| Added on 09/17/08

And, man, does she love pork. She uses it constantly on her show and her cookbook is littered with it. And tucked right inside is a list of her top 10 recipes, and the next to last one is a bright and shiny photograph of some beautiful pork... See more

And, man, does she love pork. She uses it constantly on her show and her cookbook is littered with it. And tucked right inside is a list of her top 10 recipes, and the next to last one is a bright and shiny photograph of some beautiful pork chops--and for the first time in my adult life I craved them. There is no proper way of getting to this, so I'll just say it. I don't really like pork chops. The ones I've tasted over the years have been bland and dry, and only saved with a generous dousing of A1 sauce. The more I looked into it, the more I realized why. Once lovingly fattened, pigs have been leaned over the years to make the pork more competitive with that other white meat. Sure they are healthier now, but that doesn't make them any tastier. So I stayed away for probably 5 years, as I swore off bland cuts in search of something more exciting. But I now realize that I was wrong, because a little Latin diva showed me the way. I don't know anything about pork chops, but the one thing... See less

See this at: buttermilkclouds.blo...| Added on 11/13/07

I forgot how the conversation at the dinner table went tonight. I think it was something like: * WOW * I really like this! * This may be better than lasagna. * I really like this! * I was scared. * I really like this! And, it was good! I used a... See more

I forgot how the conversation at the dinner table went tonight. I think it was something like: * WOW * I really like this! * This may be better than lasagna. * I really like this! * I was scared. * I really like this! And, it was good! I used a little more mozzarella than the recipe called for (ummm....I used the whole bag which was double of what the recipe said). But, I don't think that is what pushed it over the edge. It would of been wonderful even without all that yummy mozzarella. This is what you will need to gather: And this is the recipe. Pretty simple, but simply good. Baked Ziti 1 pound dry ziti pasta or rigatoni 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 3 tablespoons grated Parmesan cheese Directions 1.) Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2.) In a large skillet, brown... See less

See this at: food.yahoo.com| Added on 09/30/07

By the end of September, I am hankering for the arrival of winter squash. This week, I got my wish. At the local market, I often see people approach the squash table with some confusion. Which one to buy? What should I do with it when I get home?... See more

By the end of September, I am hankering for the arrival of winter squash. This week, I got my wish. At the local market, I often see people approach the squash table with some confusion. Which one to buy? What should I do with it when I get home? Here are some of my favorite varieties and how I think they are best used. A basic note: The flesh of all these squash is delicious, but the skin, especially after the squash has been roasted, can be very bitter. Make sure you remove all the skin before eating. The classic butternut: This is the workhorse squash. It will do anything it is told to do in style. Simply split it lengthwise and scoop out the seeds, providing a perfect cavity to sprinkle some allspice, brown sugar, and brown butter into just before loading it into the oven. I like to roast them uncovered but with a little water in the bottom of the pan to create steam and prevent the squash halves from burning as they roast. I cook them thoroughly until the flesh yields completely... See less

See this at: recipezaar.com| Added on 09/13/07

Chicken Mole with ancho chilies. They give a mild, not spicy flavor. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with...

See this at: nestle.com| Added on 09/13/07

Chicken served with a simple version of the famous Mole sauce, highly spiced and rounded off with a hint of chocolate. Recipe adapted from an original by Nestlé Mexico.

Chicken served with a simple version of the famous Mole sauce, highly spiced and rounded off with a hint of chocolate. Recipe adapted from an original by Nestlé Mexico. See less

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. While the pasta is working, in a medium skillet,...

See this at: meals.com| Added on 09/13/07

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish. COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese. MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally,... See more

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish. COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese. MELT remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry. COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping. BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately. See less

See this at: blog.humblehousewife...| Added on 09/13/07

This recipe was really simple and everyone loved it. Of course it came with the husband cracking the usual "calling social services" jokes, since I was "serving the kids vodka!" If that's a concern, it shouldn't be. The alcohol cooks off almost right... See more

This recipe was really simple and everyone loved it. Of course it came with the husband cracking the usual "calling social services" jokes, since I was "serving the kids vodka!" If that's a concern, it shouldn't be. The alcohol cooks off almost right away leaving behind a tangy earthy taste. He also told Ella to tell the kids at pre-school that Mommy gives her Vodka. Thank hon! ;-) Ingredients: * 1 large onion, diced * 2 cloves garlic, diced * 1 tbsp olive oil * 2 1/2 cups cream * 5.5 oz can tomato paste (or weigh it from a tube) * 1/4 cup vodka * 2 tsp sugar * salt and pepper to season * 1/2 cup freshly grated Parmesan cheese * 1 package penne * extra Parmesan to garnishCook the penne according to package directions and make the sauce while it's cooking. Saute the onion in the olive oil until caramelized. Add the garlic and saute quickly until fragrant. Add cream, tomato paste, sugar and vodka. Allow to simmer for about ten minutes. As pasta drains, add Parmesan, stir to dissolve and... See less

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil, add salt and then cook the pasta until al dente. 2. While the pasta is working, heat a large, deep skillet...

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. 2. While the pasta is working, heat the EVOO, 2 turns...

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the water. 2. While the...

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes. 2. While the pasta...

See this at: rachaelraymag.com| Added on 09/13/07

1. In a saucepan, simmer the broth over medium heat. 2. In a large, deep skillet, heat the EVOO, 2 turns of the pan, and the butter over medium-high...

See this at: rachaelraymag.com| Added on 09/13/07

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain. 2. Heat a large, deep skillet over high heat....