Tripe - quick and easy recipes - page 3

Nothing opens our eyes in the morning like breakfast tacos, especially ones that hold something bold and spicy. Here, we combine sautéed poblano chile strips with ham under a fried egg, served in a warm corn tortilla. Up and at ’em!

Substituting tangerine juice for lime in a margarita is a revelation. The taste is gentler, a little sweeter, and far more aromatic—the tangerine flavor acts as a shadow for the orange liqueur, amplifying its presence. If you can get a Meyer lemon to garnish with (it adds a final burst of citrus perfume), go for it. If not, a regular Eureka lemon will do just fine.

Chicken breasts easily turn dry unless you use fattening things like cream or cheese as accessories for flavor and texture. That became the jumping-off point for this recipe: how to get juicy, mouth-watering chicken breasts while keeping things healthy. Poblano peppers turned out to be the answer: They’re mild, but infuse everything they touch with a rich green-chile flavor.

During the late 1990s, it was impossible to enter a bar and not hear a few ladies (and occasionally some dudes) declare, “I’ll have a Cosmo!” Nowadays, the drink carries a shroud of shame—it’s pink and passé after all—but it’s still a tasty cocktail that packs a punch.

Orange liqueur and Cognac-based Bénédictine are shaken with heavy cream in this after-dinner drink inspired by the flavors of a Creamsicle.

This easy recipe teaches how to make an authentic homemade Vietnamese chicken salad. Don't miss it!

This easy recipe teaches how to make homemade Costco chicken bake. Don't miss it!

This easy recipe teaches how to make authentic Japanese miso soup at home. Don't miss it!

Vegetables are delicious and healthy, that's why this recipe is a must. Learb here how to make homemade vegetable soup with spinach, kale and silverbeet. Don't miss it!

Sweet and sour dandelion green is a recipe very easy to cook! Learn here how to make it. Don't miss it!

The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.

This recipe is presented by Eggland’s Best. Italy mingles with the Deep South for this two-stepping twist on the traditional breakfast sandwich. Melt the butter in the microwave or on the stovetop, and keep a close eye on it to prevent burning. If deli ham is more available than prosciutto, no worries: These protein-packed biscuits will still wow ’em.

This recipe is presented by Eggland’s Best. Maple syrup and bacon are a winning duo, pairing sweet and salty flavors. Remember to do the first part the night before, so the French bread can soak in the egg mixture overnight. Toasting the pecans draws out their flavor, making this rendition even more satisfying. This easy make-ahead dish, a twist on the traditional French Toast recipe, is ideal for holiday mornings.

This recipe is presented by Eggland’s Best. You had us at bacon. Then you sealed the deal with fluffy, flaky crescent rolls melded into easy-to-eat muffin cups. These tarts are a convenient grab-and-go breakfast idea during the busy workweek or an appetizer any time of day.