Total time: 1 1/2 hours, plus chilling time for the crust
Start to finish: 15 minutes
Brioche bread, cut 1/2-inch or more thick, with crust
3 to 4 cups leftover steak or pork strips
Teresa Jackson's tried and true blackberry cobbler
A sure sign that Cinco de Mayo is upon us is May's collection of food magazines featuring a plethora of Mexican fare. From tacos to tostadas to even making your own flour or corn tortillas, the recipe offerings make a terrific theme for entertaining at home.
Baked Kale Chips
2 dozen bars
Look for pomegranate molasses at specialty stores. If you can't find it, boil down some pomegranate juice until it's glaze-like or substitute a balsamic glaze.
One good hash
Chicken-Andouille Gumbo a La Rosina
Preheat oven to 400 F. Combine all ingredients and make into a dough ball. Chill in refrigerator; it is much easier to roll out when chilled. Work with 1/2 of the dough and roll out on a lightly floured board until about 1/8- to 1/4-inch thick. Use a cookie cutter for various designs. Do not grease the baking sheet. Bake for 6 to 8 minutes or until lightly browned. Remove from pan immediately.
2 9-inch frozen pie crusts
Preheat oven to 400.
Mix Ritz cracker crumbs and melted butter.
Preheat the oven to 450 degrees. Place the cast-iron skillets in the oven to preheat for at least 15 minutes.
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