The heartiness of polenta makes it a comforting menu addition when autumn's chill sets in. The coarse grains develop their characteristic mushiness when they're mixed with simmering liquid, so reserve some stamina for stirring.
Let me tell you, if you haven't converted over to homemade pudding, you've just got to do it. For me. Promise? The taste, richness and texture is worlds better than the boxed variety
Cincinnati-style chili is quite different from its more familiar Texas cousin, and it has developed a cult-like popularity. What makes it different is the way the meat is cooked.
6 Servings - 1 hr 45 min - whatscookingamerica.net
Morning, noon, night-this pie is cozy comfort food for any mealtime. Broccoli and sharp Cheddar blend with eggs to create a classic quiche with just 10 minutes of prep.
As of late, when I see pregnant women walking down the street-you know the ones that look like they could give birth any day now-I get scared for them.
These are authentic Russian piroshki filled with ground beef and onion, seasoned with dill weed and deep fried. You could also add a little cheese in the filling as you are making them. They also may be baked.
With a subtle hint of cocoa, Red Velvet cake has a flavor that is unique and delicious, with its deep crimson color and thick coating of cream cheese frosting.
This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
