Chocolate peanut butter and Coconut eggs by charlene sherman

This recipe not only is delicious to eat but beautiful to look at ,set these in a pretty basket and watch them disappear HAPPY EASTER ..

Elaine's BBQ'd Lake Trout by Elaine

Lovely Lake Trout.... barbecued to perfection and accompanied by fresh veggies and mushrooms....... a delicious and HEALTHY main dish!

BBQ'd Salmon by Elaine

Fresh garden herbs add to the beauty and flavor of this dish.

BOURBON BALLS ,dessert and THEN ENJOY A BELMONT BREEZE YUM YUM by charlene sherman

Welcome step into my kitchen and sit a while,What could be better than Bourbon balls ,and a Cooling Belmont Breeze ,s chill with me a while and lets do it together,yum yum

Southern BBQ Baked Beans by Rick

This one takes a little time but it's worth it.

Shashlik with Arabian Touch by miansari66

Shashlik is a Russian dish but popular all around the globe. I have given some Arabian spice touch to this dish.

Kafta Kabab (Lebanon/Iraq/Syria) by miansari66

Kafta Kabab is very famous Lebanese kabab, also popular in Arbil Iraq , Syria and Turkey.

Oh Yeah B B Q sauce by Robert Long

This is not my original but it is a keeper. If you like B B Q sauce with a little bite, this is for you. "A sweet, dark brown barbecue sauce for pork, beef, or just about anything on the grill goes together quickly, and has a complex, sweet and tangy flavor with overtones of molasses, brown mustard, honey, and Asian sauces. This…

Killer Hogs BBQ Sauce Recipe by Malcom Reed

Perfectly simple BBQ sauce recipe we use in competition BBQ contests. You don't need a complex list of ingredients to have a great sauce... you just need the right ingredients that focus on complimenting the flavor of the meat instead of covering it up.

Killer Hogs Dry Rub Recipe by Malcom Reed

This is the recipe we use in competition BBQ contests. It's a simple dry rub, but it gives your meat the exact flavor you need to produce award-winning barbecue every time.

Beef Burger by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Beef Burger

Swordfish Braciole by Franco Lania

In the restaurant we cut this on an electric slicer. It is faster and more accurate than by hand. It is also dangerous if the fish is frozen to hard or if it is not frozen at all and is to soft. “Trick is to have it semi frozen when cutting home cooks I do not suggest the machine method use the method stated…

Double choc Anzac biscuits by Brett Ede

Cowboy Black & Blue Steak with an Olive relish by Brett Ede

BBQ Leeks with a Tomato & Olive Dressing by Brett Ede