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Coq au Vin
Coq au Vin (Chicken Braised in Red Wine) is a classic French stew in which chicken is braised slowly in red wine to yield a rich sauce.
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Stuffed Twice-Baked Potatoes
Sour Cream Stuffed Twice-Baked Potatoes have enough bacon to satisfy the most ardent bacon lover.
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Cranberry Whip
Cranberry Whip is another of my Mom's favorite recipes. It was ALWAYS on her table at Thanksgiving and Christmas.
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Bizcochitos
A wonderfully flaky Mexican Christmas cookie. It is the official cookie of the State of New Mexico.
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Pimento Cheese
Pimento Cheese is an excellent spread for your game day or Super Bowl get-togethers. Serve it with an assortment of crackers and vegetables.
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Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
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Green Corn Tamales
I got this recipe from the mother of the owner of the Brahma bull breeding ranch just down the road from me. Green Corn Tamales can be made ahead and reheated by steaming.
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French Dip Sandwiches with au Jus
Another winner for your slow cooker! Just the right blend of seasonings guarantees you will love these sandwiches.
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Egg Drop Soup (Tan Hua T’ang)
Egg Drop Soup is a Chinese soup of wispy beaten eggs in boiled chicken broth.
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How to Make Pumpkin Puree
You can use pumpkin puree in any recipe that calls for canned puree too. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin. Here are four different methods for making puree.
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