Masala Vada by Cookingwithsapana

Healthy and crispy snack to enjoy tea.

Fried Roma Tomatoes by Jennifer Bass

fresh cilantro tortillas by FromScratch Sarah

Very simple.I recommend oiling your griddle/pan well.The flour water mix is not always going to work as the recipe calls, the idea is the create an elastic dough not too sticky to roll out into tortillas.I like mine a little thicker to rip up for the dip. These are awesome served with heavenly hot dip, a plate of spinich and…

Brownie's Lip Smakin' Snackin Wingz by Smokinhotchef

Poultry and spicy foods are two things a lot of us love and generally never get tired of eating. I named this recipe after my daughter Bronwyn (Brownie) because one evening she 'placed an order' and I came up with the wing sauce as per her request. She asked for "hot wings" but her hot and my hot are not one in the same. I found a…

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…

FRYING BACON THE BEST WAY by GARY ESTESS

I KNOW I PUT THIS ONE ON BEFORE BUT I DIDN'T EXPLAIN IT VERY WELL.SOME PEOPLE PUT THEM IN DRINKS SOME PUT CHO. OR KIDS LOVE IT THAT WAY.

Cheddar Burger Appetizers by Jennifer Bass

Crispy Triple Cheese n' Chorizo Jalepeno Poppers by Smokinhotchef

This recipe is an adaptation from a recipe featured in Saveur no. 144. I made these jalepenos uniquely my own by adding Pecorino Romano and Monterey Jack and Colby blend as well as fresh cooked chorizo. I also added smoked paprika and roasted coriander for intensity and complexity. Further, I serve these Jalepenos with a sweet…

ADOBONG MANOK & LIEMPO by sheila

It's the Philippines favorite dish originated from Spain. You can just cook it without Pork loin.You can store it in the refrigerator for a week or store in freezer whichever you prefer. In Negros Occidental, the better way to eat it is omit pork shred the chicken pieces after cooking, remove the bones, deep fry it until color changes…

Kebbe120 pieces by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe 120 pieces

Salami Spiked Burgers w/Grilled Green Onions on Toasted Sourdough by Smokinhotchef

Ground chuck and Genoa salami team up for not just another burger recipe. Traditional mustard, ketchup and American cheese tag along with sassy grilled onions to create this burger that will make your mouth cry! Let me not fail to mention a…

Crazy Crunchy Jumbo Shrimp by Smokinhotchef

There's nothing wimpy 'bout these shrimpys. Amazing flavor and super crispity crunch in this recipe that's perfect for any occasion. These morsels get a power packed boost from a complex yet simple marinade that's simply out of this world. Try to eat just one- I dare you.!! Three or four of these bad boys will easily stand in as a…

Chef Teddy Banana Foster Spring Rolls by Teddy Hedrington

Feta Turkey Burgers with Gluten Free Buns by Shawn Christopher

This recipe I have made several times and it always gets a warm welcome. The buns are a sweet sourdough. They can be made more visually appealing, just spend more time than I did smoothing them out before the rising process.

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

Kebbe Neyyah Baz (Raw Meat)