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Here's my own recipe for raisin bread made with raisin bran cereal. Enjoy.
Ingredients: water, yeast, sugar, bread flour, raisin, salt
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
cooking.nytimes.com
This origins of this seafood soup — seared fish, shrimp and conch quickly poached in a simple coconut broth — can be discerned by its elements It's a specialty of the Garifuna people, descendants of intermarried Africans and Carib natives who settled on the Atlantic coast of Honduras (as well as Belize, Guatemala and Nicaragua), and the tropical coconut and abundant seafood speak to where they live The fact that it's always served with machuca, a mash of sweet and green plantains, reflects the Garifunas' West African origins, where cassava and plantain mashes called fufu are a staple.
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Homemade onion soup mix is quick and easy to make without preservatives that are often in the store-bought versions.
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Blend jalapeno pepper, cilantro, green onion, garlic powder, and black pepper with sour cream for a creamy homemade hot sauce.
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Use evaporated milk to help the seasoned-flour coating stick to the chicken wings before cooking in hot oil for delicious fried chicken wings.
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This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
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The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
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A blend of lime juice, sugar substitute, rum, and ice makes a slushy daiquiri that's perfect for people watching their sugar intake.
Ingredients: lime, white rum, ice
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Cold weather got you down? Bring the outdoors in with these cool confections, sure to make a winter lover out of everyone.
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Get Yachtsman's Oysters with Fennel-Coriander Mignonette Recipe from Food Network
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Recipe for Roast Potatoes with Lemons, as seen in the April 2006 issue of 'O, The Oprah Magazine.'