All recipes » 600 or more calories
Lamb Meatball and Fava Bean Tagine / Morocco by Amos MillerThis is truly a hand-crafted meal - it takes time. I know that only the most devoted will make this. But it is nothing short of spectacular and was my favorite Spring dish. I'd eat it weekly. This is how I recall Mina made for me when I lived in Marrakech. I'm sharing it just because it is a personal favorite and, for guests,… |
5 votes
14604 views
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Peanut Butter Pattie ( a famous knockoff) by Claudia lamascoloA combination of creamy peanut butter, buttery cookie and a milk chocolate. Tag along with me to see part two of my collection of knock off's. |
4 votes
5488 views
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SHANGHAINESE LION’S HEAD by Linda Tay EspositoThey call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small… |
4 votes
19121 views
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Chicken Spaghetti by myra byankaFairly easy to prepare, especially using leftover chicken. |
3 votes
5957 views
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Rustic Baked Chicken & Black Bean Tamale by Ken HulmeNot all tamales are tiny packets steamed in corn husks. This is a traditional baked, not steamed, tamale that serves an entire family; filled with spicy chicken and black beans |
4 votes
9404 views
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Summer Berry Tart by Melinda WinnerPerfect for any party or dessert! The taste is bursting with fresh berry flavor! |
4 votes
10383 views
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Pasta And Broccoli by Brett Ede
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3 votes
5755 views
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MALAYSIAN FISH BALLS by Linda Tay EspositoBouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore… |
2 votes
21662 views
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Moroccan Bread by Amos MillerIt is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much… |
2 votes
8016 views
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Dessert Pie Crust by myra byankaThis dough has a touch of sugar, so I use it for 9" dessert pies. |
2 votes
1796 views
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Ultimate Chocolate Chip Cookies by Chef ChuckDelicious and rich. |
2 votes
5985 views
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Parmesan Polenta with Cranberries and Bacon by Kyra MartinI got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!! |
2 votes
5610 views
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Fabulous Braised Short Ribs Provençal, Lovely for Christmas or Hanukkah by Skinny Kitchen with Nancy FoxThis sensational dish is bound to become your all-time favorite to make for either Christmas or Hanukkah. I know it’s my family’s favorite and I’m making it again this year! It’s much more fattening than most recipes I’ve share because short ribs are a… |
2 votes
4808 views
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VEAL EMINCEE by CHEF ASHRAF ABD ALEEM ELKHARBOTLYVEAL EMINCEE |
2 votes
7821 views
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Chocolate Boston Cream Cake by BearNakedBaker
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2 votes
7686 views
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