The Merry Married Chefs

Pierogi Pierogi fillings. I list these first because it is best to make the fillings 1 to 2 days before you plan on making the pi...

Cuban Style Stewed Shredded Beef         Ropa Vieja (ROpah vee-EH-hah) translates literally from Spanish as "old clothes, so named ...

PORK CHOPS WITH APPLES AND CIDER CREAM SAUCE The Gourmet Cookbook edited by Ruth Reichl adapted by Eileen 3 Tablespoons butter ...

PRALINES Recipe from The New Orleans School of Cooking 3/4 cup Brown Sugar        1-1/2 cups sugar      1/2 cup milk     6 TB...

GOLABKI/STUFFED CABBAGE ROLLS ·          1-Head Cabbage ·          2-TBS Vinegar ·          1-TBS salt ·          1-1/2 Po...

KEY LIME PIE by Gourmet Sleuth This is a recipe for "real" Key Lime pie.  Real Key lime pie is not green and it does not ...

I am not a chili fan. I find most of them very heavy on the tomatoes or very spicy. Taber thought loves chili and wanted me to find a recipe...