Chocolate Cake Doughnuts by Global Cookbook

This is a classic chocolate cake doughnut recipe. You can't go wrong with it!

Tossed Salad Supurb by dolly j wilkins

This salad will fit in well with any dinner menu, or make a meal by it's self. wonderful for BBQ, family gatherings

Chicken Fingers by Natasha R Wilkins

A simple chicken dinner that the whole family will love. My family loves this mix on an old classic.

chicken tempura by yuji hirose

its japanese foods!!!

Homemade Corn Tortillas by John Spottiswood

Mexican Rice by Gloria Barrera

Well this is new to putting thing that i make for almost all my life. All my kids like it so i guess you'll like it too and hope so.

Whole Grain Berry Spice Pancakes by Martha McDaniel

Healthful, wholesome breakfast treat! I use all organic ingredients and serve with maple syrup. It's also good with more berries, fresh mango, or apple butter.

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…

SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS by Linda Tay Esposito

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky…

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…

Fried Baloney Sandwich by Gene Sakahara and Sam Bozzo

Better than David Letterman’s Mom’s! It sounds disgusting, but this sandwich is surprisingly delicious! Gene started experimenting with this recipe when he was 11 years old.

Calamari, Scallops and Lemon Fritto Misto by Joyce Leung

This is a delicious, easy to prepare Italian antipasto. Make sure you serve it hot. Close your eyes and imagine you are in a small Italian restaurant near the beach in southern Italy. This is better than 98% of the calamari you'll ever order in a US restaurant - guaranteed. Yum!

Zambian Feast by Erik Feldman

This is meal I absolutely crave. I lived in Zambia for a couple of years and when envited to someones inganda (read: house) for dinner or any special occasion, this is a version of what was served. In this case I chose rabbit, but it can be substituted with chicken or nutria. You eat this with your hands.

Hay Stacks by Roger Curtis

My Mom made these a couple of times a month when I was growing up. Really simple. Kids love them. And they always put a smile on my face.

Honey and Sea Salt Plantains by Sean Kervin

The humble plantain seems to be one of the most misunderstood fruits in the grocery aisle. Most people pass over these green bananas in favor of their more popular yellow cousins, yet they are wonderful to cook with. Treat them just like a potato and boil, fry, or mash them for a slightly unique experience. This recipe is very…