Banana Cake by tina

Pork Tenderloin with Mushroom and Apple Stuffing by A.L. Wiebe

This is a fabulous recipe that I adapted from the Canadian Living Magazine's October 2000 edition. I have made it often, and it always turns out beautifully, and offers the cook lots of great ideas for presentation. I have used this stuffing in thick-cut pork chops, as well as a plain old boneless roast.

CECELIA’S HERB - CITRUS ROASTED CHICKEN by Cecelia Heer

I've learned that soaking the chicken in a pot of warm water for a few minutes removes the impurities and the result is a very juicy-tasting chicken. Of course, the natural herbs and citrus flavors contribute to the success of this. Notice, I don't use any salt. Not necessary. And, healthy, too.

Oven Roasted Potato Wedges by Maria's Vegetarian Kitchen

The simplest, tastiest way to serve potatoes! A quick snack, appetizer or to serve with a main meal. This is my favorite potato recipe. Simple.

Simply roast chicken by Lemon Squeezy

Scrumptious, succulent roast, embarrassingly easy to prepare!

Prawns Roast by Varsha Premdas

This is sure to ignite your taste buds. Adapted from the Chemmeen Roast recipe provided by Marias Menu, this helped me take my husband back to his college days spent in Chennai when he and his friends used to visit the local dhabas to eat their regular porottas and beef roast. A mix of various masalas and prawns, this dish can be used…

Maple Butternut Squash & Balsamic Caramelized Onion Sandwich by Victoria Prehn

Adapted from a recipe by "The Sandwich King" over at the Food Network, this seasonally inspired sandwich is sure to please at any meal. Enjoy for breakfast, lunch or dinner.

Musaka od kelja by Mala kuvarica

Pork Tenderloins with Figs by Dennis Kraus

Last week I wrote about making the Hazelnut Toffee Cheesecake for a going-away party for a neighbor on Sunday. I am happy to report the brunch was a huge success; a lot of work, as brunches are, but a good time. In preparing for the brunch I had to come up with food that could be made in advance, great tasting and fork tender; as…

Lechon Manok sa Pinya by ShaleeDP

Roasted Chicken are good, add pineapples and they are divine!

Kiwi Ka Panna Recipe (Indian Style Kiwi Sherbet) by Hina Gujral

Kiwi Ka Panna Recipe is a simple Indian style sherbet made with charred or roasted kiwis, flavored with fresh mint sprigs and black salt. For the country where summers are scorching, clammy and extended till late August, refreshing homemade drinks are necessity to resist the soaring high heat. With last bottle of homemade Aam Panna…

Pork tenderloin stuffed with caramelised apples by Easy Cook - Laka kuharica

This tender, mouth-watering pork tenderloin is stuffed with apple, bacon, onion and thyme.

Steak au Poivre by Andrew

An easy way to add a rich, beefy flavor to your steaks with a slight sweetness.

Fatty Cheong's Char Siew by ExChefInMA

This is a recipe that a friend found for me at http://ieatishootipost.sg when I was thinking about making Chinese style BBQ ribs. When I made this, I used boneless country style ribs, and marinated them over night. I found that this made enough marinade for 2 different applications.

Chicken Swiss Cheese Bake by Elsie Pines

Easy Dinner