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A recipe for vegetarian deep-fried avocado tacos.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.
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Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
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This recipe takes roasted pumpkin seeds (a.k.a. pepitas) and coats them with homemade spiced nacho cheese powder.
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Roasted beets, arugula, and walnuts are tossed with balsamic vinegar and olive oil in this quick and easy, crunchy salad that happens to be vegan.
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These gluten free mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.
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The classic flavors of the Caprese salad fresh basil, olive oil, tomatoes, and fresh mozzarella cheese are wedged between rustic bread and grilled in a skillet.
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Oven baked potatoes with seasoned bread crumbs!
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Peel fresh ginger with a spoon and grate it on a Microplane zester before using it in this dressing.