Mexican Pozole II (Posole) by Salad Foodie

This is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous…

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Tvarohove Sisky by Brett Ede

Turkey Sausage Fettucine alfredo by Brett Ede

Asparagus with fresh grape relish by Brett Ede

Broccoli Florets Chef Style by Nazzareno Casha

Vegetable side dish

Phoebe's Plum Sauce by Salad Foodie

This snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing…

fish n bird chili curry by sunil k.nayar

its about boneless fish with bird chili curry

Delicious Deviled Eggs by Wendi Taylor

Everyone loves deviled eggs. This variation is creamy and delicious, slightly tangy, and extra delicious. Great for parties & luncheons, or as an appetizer or side with the main meal.

Un Stuffed Bell Pepper Soup by Brett Ede

EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU by Draeger's Cooking School

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

Twin Sisters Vegetable Soup by Brett Ede

Uszka (Stuffed Dough Pockets) by Brett Ede

Turkey Pilaf by Brett Ede