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by Michael Kyle
Ingredients
1 can escargot ( snails – 12 snails for one serving)
6 mushrooms
1 lemon, sliced
3 tbsp. butter
1 tsp fresh or dried parsley
1/4 tsp p...
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by Michael Kyle
Ingredients
1–2 russet potatoes
1–2 tbsp coconut oil or olive oil
3–4 sprigs of fresh rosemary
2 cloves minced garlic
1/2 tsp sea salt or more to...
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by Michael Kyle
Ingredients
Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:
3 cups flour
1 egg yolk
½ cup of grasa - lard or butter ...
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by Michael Kyle
Ingredients:
24 oz container of Sour Cream
1 jar, 8 oz of Taco Sauce ( Mild, Medium, Hot, your choice)
1 16 oz can of refried beans (Like the so...
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by Michael Kyle
Ingredients:
1 3/4 cup all-purpose flour
2/3 cups granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons baking powder
2 Tablespo...
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by Michael Kyle
Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods.
IngredientsTempura6 jumbo shrimp, peeled, deveined &am...
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by Mike Kyle
September 25th is National Grilled Quesadilla Day
Ingredients
1/2 cup sour cream
1 tablespoon cilantro, chopped
2 teaspoons lime juice
2 cups o...
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by The Epicurean Cook
Ingredients
1 16 oz can of refried beans (your choice of type: Traditional, Vegetarian, Ect.)
1 12oz bottle of taco sauce (Hot, Medium, Mild, your...
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by The Epicurean Cook
One of the best appetizers we have ever had!
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