Quick Corn Chowder by Deborrah Justice

Tijuana Rice by Deborrah Justice

Egg Salad Sandwiches by Beth Roan

Apparently egg salad sandwiches are quite a big deal at the Master's. This is probably the closest my hubby will ever get to being there. The girls and I played the normal 20 questions about what was in it. I must have passed because they gobbled them up.

Butternut and orange soup by Peter Brown

In the Southern Hemisphere we are in winter so soup is a good warmer in the evenings ,here are some soups I found while browsing on the I africa site What I like about this soup is that you can put it all together and be ready to serve in the time it takes to sip a glass or two of wine and the ingredients are so simple you can…

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.

gharwali subji by sunil k.nayar

it can be made with seasonal vegetables which can be available locally.

Five Star Fondue by Chef Doug

This is a fondue available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager, in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan or not, you simply must try this very easy to make favorite.

Kongjaban (Korean Sweet Black Beans) by jason kim

Today we made a healthy side dish to counter-balance all the meat we have been eating. It's called kongjaban (Korean sweet black beans), that has been pre-soaked for a lengthy time (to aid in digestion and reduce flatulence :) and cooked in some soy sauce. It's a sweet and nutty banchan side dish, and they are filled with a good dose…

Shrimp Udon w Fish Cakes & Poached Egg by jason kim

Udon, (or udong as most Koreans say) is a great noodle dish that can be enjoyed morning, day, or night. It is a popular dish in both Korea and Japan (where it originated), and you can find this tasty, instant version in most Asian grocers. When we get tired of the usual ramen variety, we like to change things up with udon noodles…

Red Beans & Rice by Beth Roan

I had to find a use for my leftover ham bone from Easter.

Creamy Mashed Potatoes by Beth Roan

Delicious, easy, creamy mashed potatoes.

Italian Wedding Soup with Turkey Meatballs by Salad Foodie

Italian-American in origin, this soup was really misnamed. “Wedding soup” is a mistranslation of the Italian language for 'minestra maritata', a reference to the fact that greens and meat go well together. (Well that’s a good marriage isn’t it?) I looked at several recipes of this popular soup, selected aspects of a few, added some…

SHRIMP COCKTAIL by Cecelia Heer

There is nothing better than a visit to my local fish monger--or Lobster Place in the City--on the weekend and purchasing beautiful shrimps in addition to the other fish proteins that look good that day. I love to make a shrimp cocktail using the robust and flavorful U-10-12's whenever I get them (which is virtually "every" time).…

CANDIED PECANS by GARY ESTESS

THIS RECIPE I MADE AND EVERY ONE OF MY FRIENDS GET ON CHRISTMAS. THIS IT SOMETHING YOU CAN NOT STOP EATING. I GIVE THE BASIC RECIPE YOU CAN ADD WHAT FLAVOR YOU WANT. I MAKE THEM HOT,SWEET,RUM,WISKEY,AMARETTO,MANY KINDS OF SEASONINGS.

Butternut Squash and Apple Soup (with Pressure Cooker Option) by Salad Foodie

Inspired by a recipe from New Paradigm Cooking (Sandbach, Terranova and Ware), I chose to forego the cookbook’s recommended 30 minutes simmering time in a stockpot, for a pressure cooker rendition which cut the cooking time to well under 10 minutes…