Deviled Eggs

Submitted by Trish
Servings 6-8


6 eggs 1 tsp white vinegar
1 tbsp mayonnaise ¼ tsp prepared mustard
1 tsp paprika salt & pepper to taste


  1. deviled eggs by freakgirl on FlickrPlace eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
  2. Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
  3. Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  4. Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled. 
  5. Sprinkle with paprika.

Puerco Pibil

Submitted by Americo


5 tbsp whole annato seeds 2 tbsp whole cumin seeds
1 tbsp peppercorn 8 whole allspice seeds
2 habanero chilies (chopped) ½ c. orange juice
½ c. white vinegar 2 tbsp salt
8 cloves garlic 5 lemons
5 lbs. pork butt, cut into 2″ cubes splash of tequila
banana leaves


  1. Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
  2. Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
  3. Lightly cover with foil. Bake 4 hours at 325°F.
  4. Serve over rice.

Chicken Peanut Noodles

Submitted by randilicious
Serves 4


1 lb cubed chicken 1 lb noodles cooked al dente
1/3 c. hot water 1/3 c. smooth peanut butter
1 c. cut asparagus 2 tsp soy sauce
2 tsp white vinegar 4 green onions finely chopped
4 garlic cloves, minced 1 tbsp sugar
2 tsp hot red pepper flakes 2 tbsp extra virgin olive oil
3 tbsp crushed peanuts

Peanut Sauce Directions

  1. Combine hot water & peanut butter, until completely blended.
  2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
  3. Simmer

Main Directions

  1. Heat oil in a saucepan. Toss in remainder of minced garlic.
  2. Heat chicken in oil over high heat until no longer pink.
  3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
  4. Pour peanut sauce over chicken & vegetables.
  5. Mix in noodles. Toss to coat noodles completely.
  6. Top with crushed peanuts.