Texas Chicken Fried Steak by Sheila Durham

This is Texas on a plate! Use a 1/2 inch sirloin and you won't be disappointed. Keep your oil a consistent 350 to375 to prevent absorbing to much oil or burning. If you want it to be authentic, need to make a nice thick white gravy. Please don't put brown gravy on this steak....it's just not Texas when you do!! Enjoy this with white…

Buffalo Wings by John Elder

Restaurant style Buffalo wings.

Frijoles Refritos, or Refried Beans by Kathleen is Cooking in Mexico

"Refried" beans in Mexico means well cooked, not cooked again. Frijoles refritos are served on the side for breakfast, lunch and dinner. Use them for making Huevos Rancheros, burritos or as the base for a Mexican inspired dip.

Huevos Rancheros by Kathleen is Cooking in Mexico

A popular breakfast found in most Mexican restaurants. This is an authentic recipe, colorful, nutritious and easy to make.

lebanees chick pea falafel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

lebanees chick pea falafel

fried shrimps by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

: fried shrimps

FRIED CALAMARI 2 by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

FRIED CALAMARI

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

Cuban Steaks with Mojo Onions by Brett Ede

Cumbed Pork Steaks with Sweet Banana Relish by Brett Ede

Blue Eye In the Stiyle of Provence by Brett Ede

Beef & Mushroom Stroganoff by Brett Ede

bean and sausage hot pot by Brett Ede