This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
A simple baked ziti strikes it rich with layers of sour cream, and three kinds of Italian cheese. Ready-made spaghetti sauce reduces the prep time, and ground meat is optional.
Straight from Greece! This recipe has been in my family for years - my Auntie showed me how to make it this Greek Easter - great with raw red peppers and pita chips.
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.
Chopped broccoli, crumbly bacon and lots of grated cheese, and red onion too are doused with a lovely red wine vinegar and mayonnaise dressing, and chilled.
