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Get P. R. Pernil Recipe from Food Network
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It's easy to make your own Italian-style sausage with a lot of delicious herbs and spices. Freeze for later, or refrigerate and use in your favorite recipes after 12 hours.
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This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
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Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.
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This is hot and this is sour, but it 's also fabulous. Lots and lots of taste sensations - fresh ginger to chili paste. And the bok choy, used instead of traditional cabbage is wonderful. Serves six.
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This hot sauce recipe blends carrots, roasted red peppers, and two kinds of paprika into a smoky, spicy sauce.
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Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
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Chicken breasts basted with a tangy, herb-enhanced sweet and sour sauce are served over hot rice.
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You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.