Cooking Method - Bake
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
I'm no baker, but even I can make this!
This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.
This recipe is from the Inn at Loretto in Santa Fe, New Mexico.
These are so easy, it’s almost a non-recipe. Sure, you can complicate matters by making your own dough and cooking bacon from scratch, but for pure instant gratification, this is the way to go. And since we’re celebrating International Bacon Day—a holiday conceived by college students, I believe instant gratification is in keeping with the true spirit of the day.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular.
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