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cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
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Sugar, flour, salt, water and a sprinkling of nutmeg is all you need for this easy-to-make pie. Stir them together, pour the filling into a prepared pie crust, and bake it for 45 minutes to get a nice, sweet pie.
Ingredients: pie shell, sugar, flour, salt, water, nutmeg
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A recipe for vegetarian deep-fried avocado tacos.
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Get Spicy Kale and Corn Stuffed Chicken Breasts Recipe from Food Network
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This mini beer-and-sausage corn dog recipe merges pigs in a blanket with corn dogs.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
www.delish.com
Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
www.delish.com
These enchiladas are the best excuse to stay home on a Friday night.