Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Tarragon Chicken with Mushrooms by Salad Foodie

Simple to prepare, Tarragon Chicken with Mushrooms makes a nice weeknight or Sunday dinner. This version is lighter than the creamy-sauce ones, but with plenty of flavor, you won't miss the calories or fat!.

Elegant Shrimp Scampi Pasta Lightened Up by Skinny Kitchen with Nancy Fox

For a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is…

Chicken Cacciatore by Salad Foodie

Cacciatore in cuisine refers to a meal prepared “hunter style” with meat, tomatoes, onions, herbs, wine (and depending on region and availability other vegetables.) Time-saving conveniences like boneless skinless chicken breasts and thighs, presliced mushrooms and onions simplify preparation. While the chicken braises in the tomato…

Traditional Beef Stew by Chef Chuck

Traditional Beef Stew has been around for many years. Less desirable pieces of meat like the butt, pieces from the leg, and shoulder are most commonly used when making stews. These fibrous cuts of meat require longer cooking times with a variable amount of liquid- a cooking technique called braising. Braising uses moist and dry heat.…

Chicken Chilindron by Pam Lynn

I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes how his mother used to cook his favorite dish: Chicken Chilindron or Pollo al Chilindron (the Chilindron being the heavy pan used to cook it). This is an updated version of the authentic…

Braciola by B Innes

Little beef roulades braised in a tomato sauce, delicious!

Jungle Wings (The Best) by Sam

This is a derivative of a wing recipe I created about 10 years ago. I have since changed it and changed it and changed it until it is where its today, excellence! This ia slightly spicy recipe and it does take several hours to produce, but your guests will love you for the rest of time.

Beef Tenderloin in Merlot with Shallots and Tail of Veal by Nazzareno Casha

Layered tomato, grilled eggplant and buffalo mozzarella, basil-scented by Stéphane Chesnais

A recipe for your first meal ... the terrace! It requires a certain mastery for mounting the milfoil but is an easy recipe ;-)