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Across the Border Tequila Shrimp

Submitted by: IrvineHousewife

Home Town: Orange, California, USA

Living In: Irvine, California, USA

I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated.

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Almost No Fat Banana Bread

Submitted by: Allison

Home Town: La Follette, Tennessee, USA

Living In: Jacksonville, Florida, USA

Applesauce, not fat, provides the moisture in this tender banana bread.

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Andouille and Chicken Creole Pasta

Submitted by: Michelle

Spicy andouille sausage and chicken are the starring attractions in this creamy mushroom sauce. Add some cayenne pepper if you like it even spicier!

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Angel Food Cake III

Submitted by: Kristin Pan

Classic angel food cake, light and tastes great by itself!

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Angel Hair Pasta with Shrimp and Basil

Submitted by: Pat Lowe

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

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Annie's Fruit Salsa and Cinnamon Chips

Submitted by: Ann Renzino Page

This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert.

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Apple Crisp III

Submitted by: Carrie

No oats in this simple apple crisp -- just cinnamon spiced apples covered in a lightly sweet, buttery crust.

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Aussie Chicken

Submitted by: Rebecca

This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.

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Baked Asparagus with Balsamic Butter Sauce

Submitted by: CAE

Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.

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Baked Pork Chops I

Submitted by: Dawn Edberg

There's something comforting about pork chops, breaded and baked, and served with an easy white wine and mushroom sauce.

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Baked Teriyaki Chicken

Submitted by: Marian Collins

A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards.

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Baked Ziti III

Submitted by: Susan

Layers of ziti pasta, beefy tomato sauce, sour cream and Italian cheeses get a final dash of flavor with a generous sprinkling of chopped fresh basil before baking.

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Banana Crumb Muffins

Submitted by: Lisa Kreft

A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping.

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Bean Soup With Kale

Submitted by: USA WEEKEND columnist Jean Carper
Provided by: USA Weekend

White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Submitted by: Elizabeth

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

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Blackened Chicken

Submitted by: Karena

Take the bait and try this spicy charred chicken--a Cajun favorite.

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Blueberry Monkey Bread

Submitted by: Eleanor Johnson

This recipe uses buttermilk refrigerator biscuits for a simple approach, and sweetened blueberries. The bread is crowned with a cooked blueberry sauce for total blueberry saturation.

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Bread Pudding II

Submitted by: Ellen Warfield

This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe

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Broiled Tilapia Parmesan

Submitted by: Phoebe

Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.

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Bruschetta II

Submitted by: Maryanne

A little French ...a little Italian ...and the end result is a sensational appetizer. A scrumptious spinach/basil pesto is whirled in the food processor until of spreading consistency. Slices of baguette are lightly toasted and then anointed with the pesto.

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