grilled watermelon and fennel salad by Chez la mere

by patiodaddio tastykitchen.com

Chilean Sea Bass Skewers by Claudia lamascolo

A delicious sea bass on a stick for presentation.. just simple and a great tasting white fish provided by Certified Steaks and Seafood Company

Italian Torrone by Chez la mere

courtesy http://anitaliancanadianlife.ca/

Layered Beef Tortilla Casserole by myra byanka

Easy prep casserole for Tex-Mex food lovers.

Chimichurri by Jeremy Cheng

Crabmeat Pie by Jeananne

This is a Old Fashion Family Pie Crust recipe...Been in my family for a long time. Better to mix one crust at a time. Makes one crust: 3 cups Flour Dash Salt 1 cup Crisco 1/2 cup Milk (add 1 teaspoon Vinegar) Makes sour milk. Mix all ingredients for one minute or untill well mixed( Do not over mix makes crust hard) Roll out on…

chicken kathi roll by sunil k.nayar

chicken in Indian bread (chicken wrap)

Easy Texas Chili by myra byanka

Saute the beef and open some cans. Thirty minutes later you have a wonderful pot of chili. The cost of this recipe is about $2.00 per person, not what is suggested below.

Pumpkin cornmeal Quick bread by Chez la mere

as seen in The French Market Cookbook

Easy Sausage Pierogi Bake by Patti Fisher

Ken wanted macaroni and cheese made meaty with sausage. Patti had an “aha” moment because frozen pierogies are something we always have on hand, plus Ken just cold smoked lots of our favorite kinds of cheese. To make it extra easy we used jars of Alfredo sauce and to make it extra tasty we used Swimmin’ in Smoke Booty Shake Seasoning.…

Chinese Dragon Chicken by Weining Wang

For me, Cooking is also such a dialogue. The sincere gratitude for life ,admiration for nature , the passion for cooking—all of these are productions of the dialogue. What I will spend in writing is not a time of life. It’s the development of my thinking ego showing great intellect in thinking, with resolute willing and sensible…

Peachy Salmon by Kevin Olomon

Wild Salmon was among the delicasies I first learned to appreciate while working in Alaska. Use any good store-bought peach preserves for this delicious "barbecue" basting sauce. The sweetness of the sauce pairs well and compliments perfectly the rich taste of wild salmon.

Two Memphis BBQ Sauces by myra byanka

In between the sweetness of Kansas City and spicier Texas bbq sauces. I use homemade chili powder, and if you don't, invest in a better quality powder like Gephardt's or Mexene.

Four Oriental Salad Dressings by myra byanka

These are all great with mixed greens, carrot slivers, cucumbers, and tomatoes.

Sunny Side Toast by Wendi Taylor

Also referred to as eggs in a basket, this traditional English recipe is a great way to start the morning.