Chicken in sweet and sour sauce by Chez la mere

Shrimp Hash by Chef Smith

Broiled Tilapia Parmesan by Robert Long

This Tilapia has a light delicate flavor and goes well with rice or any other side dish. To make this recipe lighter substitute Yogurt for the Mayo. You can also purchase Lite Mayo to use.

Veal Home Chef Style by Nazzareno Casha

Method Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove…

A BETTER FISH BATTER by GARY ESTESS

THIS IS A RECIPE THAT I CAME UP WITH A WILE BACK AND USE IT BECAUSE IT WILL NOT BURN YOUR OIL LIKE DRY RECIPE AND YOU CAN ADD ANY THING TO IT FOR FLAVOR. WE USE IT ON ONION RINGS, CATFISH, SHRIMP,TROUT, RED FISH, ANYTHING THAT DOESN'T STICK ON OTHER RECIPE.

Fantastic Stuffed Italian Bread by J. Gino Genovesi

There are many variations of stuffed bread, but in our home, as I was growing up, my mother excelled in baking stuffed bread. Sometimes she used vegetables and sometime a variety of cheese and meat . Mostly it was served with sauce on top, but sometimes we had it as a main course. Do not be afraid to try many things in stuffed…

Beans and corn bread by GARY ESTESS

A fast way to make it and it's good

Fatty Cheong's Char Siew by ExChefInMA

This is a recipe that a friend found for me at http://ieatishootipost.sg when I was thinking about making Chinese style BBQ ribs. When I made this, I used boneless country style ribs, and marinated them over night. I found that this made enough marinade for 2 different applications.

Falafel Encrusted Salmon with Green Tahini Sauce by Tsipi

Great and healthy. The fish is baked intead of fried.

Turkey Tetrazzini by colleen

Great meal to use up leftover turkey at Thanksgiving or anytime.

Zesty Vegetable Marinara Sauce by colleen

Make extra and freeze in containers or freezer bags for another day. Just freeze sauce not pasta.

Beef Tagliata with Parmesan, Rocket and Vincotto sauce by Ernesto Stefani

Breast of crispy pork satay with green mango and Chinese cabbage by Lionel Beccat

Barbecue beef and chicken brochettes kebab by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbecue beef and chicken brochettes kebab

CHICKEN HOT POT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CHICKEN HOT POT