Cream butter and sugar, add eggs one at a time. Add crumbs, vanilla, coconut, and nuts. Bake in tube pan that has been greased and lightly dusted with flour at 325 for 1 1/2 hours.
Mash up, make balls, dry on waxed paper, roll in powdered sugar. Undiluted frozen tangerine juice concentrate can be used instead of rum (without cocoa).
Cook needed amount of rice (white or brown) for the folks you are feeding. Cool. Toss with sour cream or yogurt to coat (you don’t want it to be gummy or soupy) and a healthy quantity of chopped cilantro. Put in a well-greased casserole and top with grated parmesan. Cover with foil and bake 20-30 minutes. Remove foil and cook until golden on top.
Mix and bake at 350 until bubbly.
Optional: sliced avocado to garnish. Can be served with salsa.
Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans. Bake until edges begin to brown, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set, covering edges with foil collar if browning too fast, about 60 minutes. Cool. (Can be made 6 hours ahead.) Serve at room temperature with whipped cream.
Bon Appetit, November 2003
Preheat oven to 350 (or to 325 for a glass baking dish). In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool and cut into bars.
Eagle Brand Sweetened Condensed Milk
Combine vegetable oil and crushed red pepper in a small bowl. Let stand 5 min.
Stir in soy sauce, sherry, sugar, and garlic until sugar dissolves. Add cashews.
Place pork tenderloins in a shallow, foil-lined baking pan. Pour cashew mixture over pork, roll to coat on all sides. Let stand 30 min, turning occasionally. Bake pork in sauce at 325 F for 50-55 min. Remove from oven and let stand 10 min. Cut across the grain into small slices. Mix together 2 tbl soy sauce and grated ginger and serve over pork.
Combine all ingredients except shrimp in a large pot. Heat to bubbling. Add shrimp and cook until done. Serve with French bread.
Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.
If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.