Recipes - Easy Food Recipes & Cooking Tips at the CookEatShare Network

INDEX

	Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.	10 votes 6 reviews 3 comments 62275 views
	Joe's Crab Shack Crab Cakes by Recipe Kitchen Delicious Copycat Recipe For The Famous Joe's Crab Shack Crab Cakes.	1 vote 19802 views
	Southern Cornbread Dressing by Redneck Mike My grandma made the best cornbread dressing and it has been our family tradition to have it with Giblet gravy since long before I was old enough to walk.	9 votes 2 reviews 5 comments 198548 views
	Adobong Atay-Balunbalunan (Chicken Liver and Gizard Adobo) by ShaleeDP An exotic recipe enjoyed by many filipinos and very tasty!	1 vote 29883 views
	Buttered Corn and Carrots by ShaleeDP I like side dishes and this is one of the many that i like.	1 vote 24869 views
	CEVICHE! ~ Costa Rican Style by Amos Miller My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…	7 votes 4 reviews 8 comments 109438 views
	Nilupak na Saging na Saba by ShaleeDP Another variety of the 'nilupak' recipe. Nilupak is prepared by pounding all the ingredients in a large mortal and pestle, and tossing them all together.	1 vote 25368 views
	Molten Chocolate Lava Cake- Pampered Chef by Bargainhoot This is moist and delicious cake that only takes a few minutes to prepare and bakes in the microwave!	5 votes 4 reviews 5 comments 96477 views
	Marinated Prime Rib Roast by Connie Mcmillan Originally this is my husband`s prime rib recipe, since holiday is fast approaching I did a major twist to this recipe to make it more festive.I added pineapplebits for tropical touch, ground cloves for the aroma and brown sugar for the hint of sweetness. This flavorful roast is suitable for any special occasion and the marinade in…	114 votes 89 reviews 11 comments 53061 views
	Healthy Carrot Cake by Nathan Willow With the rise in the number of diabetics in the world, there has also been a rise in the search for sugar free recipes such as carrot cake recipe. Here is a tried and tested mouthwatering and sugar free carrot cake recipe that you can prepare at home and enjoy without any worry about the harms of sugar.	5 votes 2 reviews 3 comments 118859 views
	Killer Hogs BBQ Sauce Recipe by Malcom Reed Perfectly simple BBQ sauce recipe we use in competition BBQ contests. You don't need a complex list of ingredients to have a great sauce... you just need the right ingredients that focus on complimenting the flavor of the meat instead of covering it up.	3 votes 3 comments 23086 views
	Tupig ng Pangasinan by ShaleeDP This is a delicacy from Pangasinan province that my friends love to eat each time we go there. I like it too.	1 vote 20021 views
	Killer Shrimp by John Spottiswood Nancy and I loved eating at this hole in the wall restaurant in Marina Del Ray called Killer Shrimp. It was in a strip mall and didn't have much character, but their "killer" shrimp drew a loyal crowd. I recently heard that it had closed, so I've tried to recreate it with help from a few others who have tried. I think what most the…	9 votes 6 reviews 16 comments 23439 views
	Italian Spinach Soup by John Spottiswood Suprise, surprise. Another amazing recipe adapted from Marcella Hazan's Essential's of Italian Cooking. This is one of my bibles. Not only did I love this spinach soup, but all four of my kids did too! Everyone had mutiple servings. We served it with simple sourdough toast, though Crostini (Italian croutons) is what Marcella…	11 votes 5 reviews 2 comments 37884 views
	Spicy Shrimp Moroccan Style by John Spottiswood These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.	18 votes 6 reviews 5 comments 37430 views