Recetas (12)
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- 6 lbs pork butt
- 2 tBsp salt
- 2 tBsp dried oregano
- 2 tsp ground cumin
- 2 tsp adobo
- 2 tsp ground pepper
- 1 tsp chile powder
- 1 tsp paprika
- 4 tBsp olive oil
-
- 1 lbs farfalle pasta
- 2 stick butter (softened)
- 30 cloves (roasted)
- 2 pinch red pepper flakes
- 1 cup parm (fresh shred)
- 2/3 cup heavy cream
-
- 2 pints (20 oz) cherry tomatoes
- 1/2 cup EVOO
- Kosher salt/ fresh pepper
- 8 oz feta cheese block (drained)
- 10 oz mezzo rigatoni
- 2 cloves garlic
- Pinch red pepper flakes
- 1/4 cup basil (thin slice)
- Flaky sea salt (top)
-
- 4 cups Cilantro
- 4 tBsp Olive Oil
- 2 tBsp Lime Zest
- 1/2 cup Lime Juice
- 4 cloves Garlic (minced)
- 2 tsp cumin
- 2 tsp salt
- 1 cup Chicken Stock
- 4 Chicken Breasts
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- 1 cup Mayo (Kewpie)
- 1 tBsp Dijon Mustars
- 1 tBsp Worcestershire
- 1-3 clove garlic (minced)
- 1 tsp Sugar in the Raw (turbinado)
- Pepper (to taste)
- 1 tsp Mustard seed
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- 3 bunch flat-leaf Parsley (leaves, mostly)
- 6 bunch Cilantro (leaves, mostly)
- 12 cloves Garlic (chopped)
- 1 Red Onion (chopped)
- 4 tbsp Red Wine Vinegar
- 6 tbsp Lime Juice
- 1 cup Olive Oil
- 2 tbsp Salt
- 2 tsp Pepper
-
- 48 oz Plain Yogurt
- 3 medium Cucumbers
- 3 pinch Kosher Salt
- 16 clove Garlic (fine mince)
- 4 tbsp Olive Oil
- 6 tsp Red Wine Vinegar
- 24 Mint Leaves (fine mince)
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- 1 box Penne
- 2 small Jars of Pesto
- 1 cup Pine Nuts (toasted)
- 1 box Texas Toast
- 1/2 cup Parmesan cheese (for top)
-
- 2 tbsp Olive Oil
- 2 cup White Onion (chopped)
- 1 cup Red Pepper (chopped)
- 1 cup Quinoa
- 2 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/3 tsp Kosher Salt
- 1 can Swanson All Natural Chicken Broth
- 1 can Bush's Black Beans (washed)
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- 3 lb Chuck Roast
- 8 medium Carrots
- 3 medium Onions
- 1 tbsp Corn Starch
- 2 tbsp Worcestershire sauce