Chicken and Rice with an Asian Flare by Kyra Martin

Citrusy and delicious!

BBQ Chicken and Rice by Nazzareno Casha

world famous halibut burgers.... by cindy adshade

this is my famous fish burger I love the fresh halibut we get here. the finest fillet on a toasted bun with homemade tartar sauce. served with sweet onion slices and topped with lettuce and tomato's. just beat the eggs with milk. about 3 pounds of fresh halibut fillets to feed 6 to 8 people. I leave the crumb mixture in a zip lock…

Stuffed Crepes by Kyra Martin

I loved this! It was basically a fun new twist on lasagna. The tomato sauce was really simple, but delicious. It'd be great to use on loads of other things. I got this from The Essential Mediterranean Cookbook.

Pork Sausage with Braised Fennel by Nate Appleman

This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!

CHOCOLATE CLOUD CAKE by Dominick Chirichillo

Intensely chocolatey but amazingly light, this dessert makes a perfect ending to even a substantial meal

Lemon Lush by colleen

Nan's recipe. You can use a graham cracker crust or the pie crust below in the recipe.

Chocolate Chunk Cookies by colleen

You can substitute raisins for the chocolate chunks. To make bar cookies, press cookie dough in a 13X9 lightly greased baking pan. Bake at 350 degrees for 20 to 25 minutes.

10 Grain Pumpkin Seed Muffins by Monocot

Extra Healthy! and Are extra Yummy when You add blueberries

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

seared breast of chicken with mashed fennel, by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

seared breast of chicken with mashed fennel,

BBQ Pork and Potato Tacos by Brett Ede

Cranberry & white chocolate Anzac biscuits by Brett Ede

ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Stollen by Chef Smith

This famous German bread originated in the city of Dresden. It is made from a very rich but not overly sweet dough that is studded with candied fruits and nuts and may include a ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in confectioners' sugar. The unusual shape of the loaf, with…