MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

Easy Peanut Butter Frosting by myra byanka

Use this anywhere you would want a peanut butter frosting, like chocolate cupcakes or caramel cake.

Sweet Potato Tostones with Blue Crab Cake, Jalapeno Fried Corn, and Citrus Avocado Cream by Texanas Kitchen

Easy Homemade Ketchup by myra byanka

You'll need a blender to make this easy prep ketchup. It is a tasty alternative to store-bought with preservatives. To spice it up, add chipotle adobo or chile powder. Suggested Uses: Meatloaf Cabbage Rolls Fries Hot Dogs Burgers Homemade Chile Sauce Homemade BBQ Sauce Gifts

Talong Gisado by ShaleeDP

Learned this online.... it's good to try.

Chinese Moon Cake by Weining Wang

In Asian countries, most people believe that Spring Festival is the well-deserved king of festivals. Others, though, would give the title to Mid-Autumn Day, a festival that invariably makes Asians abroad miss their motherland. Mid-Autumn Day, which has been with Asians for centuries, became symbolic of people returning to their…

Butternut Squash Cavatappi by YepRecipes

Corkscrew pasta tossed with roasted butternut squash in a shallot and sage brown butter sauce with Parmesan cheese.

Poulet en Meurette by Rocco 071

Delicious "Chicken Meurette" made by Chef Claude using FlavorWave infrared oven many more FlavourWave recipes by Chef Claude here: http://www.flavorwavecooking.com/recipes

cowboy guasacaca by Chez la mere

This is a green sauce kept in a plastic squeeze bottle at the register of every food stand and corner eatery in venezuela. They use it like we use ketchup. You get your food, and squeeze some of this awesomeness into it no matter what it is.. There is avocado in it, but it plays a bit more of a minor role lime).

Homemade Self-Rising Flour by myra byanka

Some cookbooks, particularly southern ones, list self-rising flour as an ingredient. Make up a batch of your own and keep it on hand.

Classic Crab Cakes | Old Fashioned Crab Crab Cakes by Amrita

For seriously tasty crab cakes,we need just crab and a little seasoning. 90% crab and 10% seasoning is what I'm talking about.Do not be tempted to add anything else okay. Adding potato,peppers,ginger,garlic and other fillers totally ruin the delicate flavour of crab cakes. So please please please skip it.PLEASE. If you…

Bacon Wrapped Italian Sausage Stuffed Jalapeno Poppers by Shea Goldstein

New Favorite Chicken and Herb Stuffing Casserole by myra byanka

Found several variations of this on the net, so don't know whom to credit.

CHICKEN RIGGIES by Michael

While the chicken is cooking, Lorrie usually takes a bigger pan and adds the other ingredients then when the chicken is done, scrape it all,chicken and butter, onions into the big pan. That way there is more room. These are a big hit. A friend of Lorrie’s used to work at McGill’s and gave her the recipe. You can use more hot…

Pork and Shrimp Pot Stickers by A.L. Wiebe

This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a…