El Dorado Cantina Sweet Corn TamalesSource: El Dorado Cantina, Brentwood, California Consulting Chef John Rivera Sedlar Executive Chef Salvador Morales1 tablespoon corn oil 3 cups fresh corn kernels1/2 red bell pepper, seeded and diced1/2 green bell pepper, seeded and diced

StockPreheat oven to about 400 degrees F. Put cleaned beef, chicken or fish into a large baking pot. Add any fresh vegetables you care to, including carrot tops, if desired. Carrots, celery, and bell peppers are good to use. Onions do not need to be peeled. Place in the oven and brown fo

Cajun Style Barbecued Ribs3 pounds pork spareribs or back ribs1 cup hickory smoke flavored barbecue sauce1/2 teaspoon hot pepper sauce1/2 teaspoon ground red pepper1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon celery seed1/2 teaspoon dried th

Mennonite German Summer SaladSource: iThe Canadiana Cookbook/i/Mme Jehane Benoit/19702 cupsraw spinach, finely chopped1 thinly sliced peeled cucumber4 green onions, chopped1/2 cup sliced radishes2 cups cottage cheese1 cup sour cream2 teaspoons fresh or

Jell O� Shooters (Sliders)You can use almost any liquor vodka or tequila, or flavored liqueurs to contrast with the Jell O� flavors. Suggestions are pineapple Jell O� with chilled Malibu Rum to make Tropical Shooters or cherry Jell O� with Everclear.To make shots, follow the fir

Honey Dijon Peanut Crusted Chicken2 tablespoons butter or margarine1/2 cup plain yogurt2 tablespoons honey1 tablespoon Dijon mustard1/3 cup flour1/3 cup finely chopped dry roasted peanuts1/2 teaspoon paprikaSaltFreshly ground pepper4 boneless, skinless

French Rabbit Stew (Lapin a la Cocotte)1/2 cup (1 stick) butter6 shallots, sliced1 rabbit, cut up3 tablespoons flour1 cup cold waterBouquet garni (3 sprigs parsley, pinch of thyme,    2 large garlic cloves)Several baby carrots, cooked3 table

Best and Moistest Chocolate CakeThis is the only recipe I ever use, and it is sooooo moist and chocolatey that I sometimes prefer to eat it the second day!! 3 ounces unsweetened chocolate squares1/2 cup water3/4 cup butter 2 1/2 cups brown sugar 2 eggs 1 teaspoon vanill

Cream Cheese Frosting with FrangelicoYield: 3 cups4 ounces unsalted butter8 ounces cream cheese (softened)1 teaspoon Frangelico liqueur (or almond flavor)1 pound powdered sugarFresh creamBlend softened cream cheese, Frangelico and butter in mixer. Blend and whip in t

Sloppy Joes1 pound lean ground beef1 (8 ounce) can tomato sauce1/2 cup onion, chopped1/4 cup catsup1 tablespoon granulated sugar1 1/2 teaspoons Worcestershire sauce1 tablespoon vinegar1/2 green bell pepper, choppedIn skillet, brown meat with pepper and

Sourdough Squash Brownies1/2 cup vegetable shortening 1 1/4 cups granulated sugar 2 eggs, beaten 1/2 cup sourdough starter 2/3 cup winter squash, pumpkin (cooked and mashed)    or raw zucchini, peeled and grated 1 teaspoon vanilla extract1/4 cup

Mexican Potato Salad4 potatoes, peeled or scrubbed, cut into 1/4 inch cubes1 tablespoon Dijon mustard8 large green olives, sliced2 pickled jalape?os, stemmed, seeded and coarsely chopped12 radishes, trimmed and sliced thin4 scallions, trimmed and minced3/4 cup cho

Fried CornDrain all the juice from 1 can of whole corn kernels. Mix corn in a bowl with flour, salt and pepper until coated well. Warm vegetable oil in a cast iron skillet. Add the corn mixture. Fry until golden brown, then drain.