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Get Galette Dough Recipe from Food Network
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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork But ours, first published in December 1953 and later in the Food News Department’s booklet “Encore for the Roast,” was devised as a way to use up leftover pork loin You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork
Ingredients: ham, salt, cornmeal, pork, onion, black pepper, sage
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The trouble with most homemade pizza dough recipes is that they’re sort of a pain You have to plan ahead Knead the dough
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Get Giant Ice Cream Taco Recipe from Food Network
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This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair.
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Everything is fair game at breakfast — and long has been, of course — but to most Americans it doesn’t seem appropriate to start making what amounts to dinner at 7 in the morning This pizza could be considered dinner or lunch fare, but it makes a hearty first meal of the day.
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Get Jalapeno Hushpuppies Recipe from Food Network
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Get Tomato, Caramelized Onion, and Stilton Pizza Recipe from Food Network
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Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap The bacon must be cooked before they are assembled, but that’s the only other bit of prep work Keep them warm before serving, and make sure to offer plenty of good butter to gild them.