This recipe comes from Brenda Meyers from Odessa, TX. This is her "go to" pizza crust recipe that never fails to delight the taste buds.
"Oh yeah, in the summer I go straight to the grill, I don’t mess around with heating up my kitchen with a hot oven. No pizza stone on the grill, I just use a Pizza peel to get it on and off. I guess you could use a stone though, I just never have."
Add a nice East Indian flare to your salmon steak with Janet's Curry. Janet's Curry features toasted aromatic seeds ground to perfection. The Salmon brings out a new depth of flavors with a whisper of warmth. Cool it with the Yogurt Dill Dressing. Shown here served with herbed couscous, cucumber slices and a nice cabbage salad with the Yogurt Dill Dressing on it.
We got caught in a food rut. This wonderful Sloppy Joe inspired dish was impetuously good and just made from basic ingredients in the pantry. Could be a weekly treat!
This recipe comes from a Portuguese language Asian cookbook. We used to get little beef ribs there and slow cook them in a simple oven with no "temperature" gauge. The idea was a good marinating time beforehand of at least 2 hrs. Luscious and unforgettable.
I had been kicking around this mix for a while. Rich dark chilies and delightful roasted cocoa make this somewhere between dinner and dessert! This Chicken Molé recipe puts it all together. Serve with rice, corn tortillas and Guacamolé with all the veggie & cheese trimmings!
This is a remake of a long time favorite recipe my Mom found when I was a child. Back then we used Lipton soup mix and frozen orange juice. Today is a much healthier and still very tasty version.
One cold weekend when trying to decide dinner, I came up with this recipe. Something about that hit of Texas Trouble made this a real comfort food that warmed the belly. Served here with nibbles of serrano and corn tortillas with cheese.
Holé Molé is a versatile seasoning. The glazing is from the bit of brown sugar in the mix. Shown with packets of roast garlic and fresh chopped salsa.
OOH Mommy was originally made to go on Asian noodles. However, some curious cooks started using it in their rice. I never want to go back to plain rice again!