When I was growing up, my mom never ever made meatloaf and I always wanted to try it. I started experimenting with different recipes and I finally came up with the best meatloaf I have ever made!
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
I used to live in Sicily, and these stuffed rice balls were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much.
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.
