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Mexican chicken pozole recipe, pozole blanco, traditional dish of Guerrero, Mexico, made with hominy, chicken, and several garnishes.
cooking.nytimes.com
Strawberries and blueberries under a drizzle of cream has long been an Independence Day favorite, but when Jean Hewitt introduced this recipe in 1968, it was as an alternative to another Fourth of July favorite: “The first red, white and blue dessert that comes to mind is watermelon and blueberries with ice cream, but for those who prefer something a little different, there is a recipe for strawberry and blueberry shortcake with ricotta sauce Pitchers of clear, cold iced tea are all that have to be added.” The original recipe called for bran breakfast cereal, but we’ve adapted it with wheat bran, found in the bulk section of the grocery store, which gives this shortcake its rustic, colonial feel.
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The filling for this pie is a thick and creamy custard studded with raisins. There's sour cream, sugar, nutmeg, eggs, lemon juice and a bit of cornstarch in this filling. Once it's cooked and stirred until thick, it's poured into a prepared pie shell. The pie is then topped with a lovely brown sugar meringue.
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Elegant comfort food, this delicious seafood sauce with tender shrimp and scallops is simple to prepare and perfect for a dinner party! Serve with egg noodles or white rice.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.
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If you enjoy cooking with sofrito and have tried the all natural fresh frozen Sofrito Verde this recipe is for for you. It is very easy. Eggplant without cheese...
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You can never have enough queso recipes.
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Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.
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A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.