- littleneck clams
- pancetta
- celery stalks
- chopped fresh thyme
- Yukon Gold potatoes
- bay leaves
- heavy cream
“All the great taste of a fast-food Oreo shake.” 158 cal, 4g fat
- ice
- sugar
- pack of 100 Calorie Packs Oreo Thin Crisps
- 5oz. 8th Continent Light Vanilla Soy Milk
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- fine-grind cornmeal
- Tbs. finely chopped green onion
- egg
- buttermilk
I don’t measure anymore. Boneless-Skinless Chicken Breasts work great. Also, I add cous cous and feta when I add the peas, making a great one pot meal.
- ground cumin
- ground coriander
- salt
- ground cinnamon
- olive oil
- chopped sweet onion
- diced tomatoes
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- white wine vinegar
- chopped fresh ginger
- curry powder
- ground cumin
- ground cardamom
- ground cloves
- yellow mustard seeds
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- finely chopped shallots
- fine dry bread crumbs
- freshly grated Parmesan
- FOR THE MARGHERITA TOPPING:
- instant dry yeast
- FOR THE PIZZA:
- good olive oil
- fresh basil leaves
- cream of chicken soup
- sliced green onions
- chopped green bell pepper
- butter or margarine
- water
- cayenne pepper
- Hot cooked rice
- Paprika
- ground beef
- taco seasoning mix
- water
- crescent rolls
- sour cream
- shredded Cheddar cheese