SEASONING MEAT THAT FAST by GARY ESTESS

ONE OF MY BEST WAY TO ADD SEASONING, THAT IS WHEN YOUR DON'T WANT TO GET YOUR HANDS DURTY. TAKE FRESH SAUSAGE, WE MAKE ALL KINDS OF SAUSAGE AND IN THE CASSING SQUEZE THE MEAT BALLS OUT ONE AT A TIME, THEN IN YOU PAN ADD OLIVE OIL AND SAUSGE ADD YOUR SEASONING LIKE ITALIAN SEASONING IN THE PAN ITS LIKE GARLIC THE SMELL AND TASTE COMES…

Ricotta-filled Cannoli by Nazzareno Casha

ham cheese and chicken sausage roll by sunil k.nayar

easy to make

Halloween Witches Platter by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Halloween Witches Platter

fried shrimps by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

: fried shrimps

FRIED CALAMARI 2 by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRIED CALAMARI

Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Crab Cake

chicken keema stuffing by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

chicken keema stuffing

CRISPY CALAMARI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISPY CALAMARI

SPRING ROLLS by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SPRING ROLLS

Sweet and sour fish by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sweet and sour fish

Moussak’aa by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Moussak’aa

Pickled vegetables by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pickled vegetables

FRIED CALAMARI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRIED CALAMARI

Kebbe Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe Neyyah Baz (Raw Meat)