Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Randy Hudson of Texas
1/2 lb beef (cut into 1/2 inch cubes) 1/2 lb pork (cut into 1/2 inch cubes) 1/2 lb chicken (cut into 1/2 inch cubes) 1 red bell pepper (diced) 1 bunch green onions (diced) 2-3 cloves garlic crushed 1 can golden hominy 1-16 oz sour cream 1 can chicken broth 1 large avocado (diced) 1-2 tbs olive oil Salt & pepper to taste Plenty of corn tortilla chips
In a dutch oven, saute all three meats until brown. Add peppers, garlic and onion and cook over medium heat until tender. Add hominy with liquid, sour cream and chicken broth. Stir well and simmer over low heat approximately one hour. Season to taste with salt & pepper. Serving suggestion: To large soup bowls, add a heaping handful of corn tortilla chips. Ladle soup over chips and garnish with 1-2 tbs of diced avocados.
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