Cooking Method - Bake
Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.
The blending of eggplant (often called garden eggs) and fish creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Because the eggplant is salted to remove excess moisture, go easy on any additional salt when cooking this dish.
This is a traditional Greek sweet bread adorned with colored eggs. It's not spicy, but it is gorgeous to look at! Read the entire article "Why NOT Eat the Easter Bunny?" by Kelli Bergthold here.
Before you go on to another recipe, stop and give this a try! This is not the famed "traveling fruitcake" recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever. Read more great spicy cake recipes by Dave DeWitt here.
These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.
Rich and Bunny Tuttle, K Cass BBQ: Rich and Bunny told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”
This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.
Rex Swank invented this recipe based on Blair's Habanero Chips.
This recipe, along with other sizzling holiday snacks, can be found in the article
Peaches are the leading deciduous fruit crop grown in Texas and it is estimated that there are more than one million trees planted statewide. Average annual production exceeds one million bushels. Some of the best peaches I’ve ever eaten are grown in the Hill Country outside of Austin and San Antonio. They are so important there that a Hill Country Fruit Council has been established to guide tourists to the best orchards. Here’s how to use them in a wonderful dessert. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
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