CHICKEN AND PESTO PASTA by Nazzareno Casha

Chicken Cordon Bleu - Schnitzel Style! by Salad Foodie

I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I…

ReSnapper with Bacon Cheddar Cheese Grits and Fresh Green Beans! by charlene sherman

Freshly caught Red Snapper served with Bacon and Cheddar Cheese Grits,And tender Green Beans.It Doesn't get much better than this ..It's A Party in your Mouth ...ENJOY !!

chicken coated with semolina and fried by sunil k.nayar

chicken strips coated with semolina and deep fried

anchovy wih soy vegetables by sunil k.nayar

with mix of fried anchovy and mix vegetables

FRIED POTATO SALAD WITH YUKON GOLD AND SWET VIDALIA ONIONS!!! by charlene sherman

Fried Potato Salad warm crispy potatoes with a creamy Dressing c cheddar cheese hard boiled eggs and crispy bacon!!Mouth Watering! Serve it with anything from sliders to Hot dogs or Chicken and dinners ready ,,

Mozzarella in Carozza ( Grilled Mozzarella Sandwich) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

salmon burgers with herb aioli by charlene sherman

have your fishmonger remove the pin bones serve with nice ripe tomato slices and red onion slices

Bernese rosti by Brett Ede

Turkey Breakfast Sausage by Brett Ede

Ts'u Liu Ming Hsia P'ien by Brett Ede

fudge- fig by Brett Ede

MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy 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…

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Niman Ranch Pork Chop Milanese by George Formaro