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You've heard of zing, now meet zang. Seasoned chicken breasts are slowly grilled, brushed with barbeque sauce, and served on a toasted bun.
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Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.
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A Jamaican cake loaded with fresh ginger and baked in a 9 inch Bundt pan.
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We love chocolate chip cookies at our house, and these are especially good!! I use a 1 inch scoop to form the cookies.
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.
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Chef John's recipe for pecan pie has the perfect blend of nuts and sticky toffee filling with a wonderfully crisp crust.
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I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
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Pears and blueberries stud this tempting crumb-topped snack cake. Serve big slices with softly whipped cream and additional blueberries.
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A classic bouillabaisse recipe from Plated, with crab claws, pollock, and calamari.
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Cloves, ginger and allspice make this pie 's pumpkin filling wonderfully fragrant. Along with that, evaporated milk, regular milk, and pumpkin puree are stirred in and cooked up until thick and creamy. The filling is then poured into a pie shell and coated with a delicious praline concoction. Serve chilled with lots of whipped cream.
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!