Ravioli - fusion in Indian style by vidhya

Sifting through the facts about whole grains. What does ‘cracked wheat’ mean? Is your cereal really the best source of whole grains? It is essential we eat at least 32% of fiber a day! Not all cereals, grains gives 32 % of fiber. I always make sure to include multi-grain, or whole wheat in roti, and also cereals with 32% of…

Pork w/ Apple, Onion & Hard Cider Sauce by Amos Miller

Leaves turning, cooler breezes blowing - time for a comforting pork roast with onions, apples and hard cider. This is a deceptively simple dish that Claire Robinson turned me on to, and is loaded with country flavors. The hard cider reduces down to a savory sauce after Granny Smith apples and sliced onions are caramelized. A very…

Mitch's Cheese Fondue by Micheline

Fondue is a fun and informal way to gather family and friends around a table. Serve this cheese fondue with French baguette bread, mushrooms, carrots, cauliflower, brocoli, green or red peppers.

Crazy Queso Dip by Culinary Envy

Crazy Chorizo Queso Dip is DELICIOUS sausage and creamy Cheddar and Jack, mixed with zesty spiced chilies that will get your guests up and out of their seats!

New York cheesecake by David Willy

A New York is popular food. You can take it real tast.

Salmon steaks with sweet potatoes by Spoonof

Salmon steaks with sweet potatoes are one of the first dishes that comes to my mind when I’m thinking what to make for lunch. Let’s start with that I just love salmon. The biggest plus of this fish is that you need to have some ability to make it not tasty. I have never ever tried a salmon that would taste not delicious! Most of the…

Condensed Milk Gluten Free Cake by Amelia Priest

Look­ing for healthy snack ideas for work and for school this week? Impress your col­leagues with our easy to make gluten free cake with con­densed milk and almond meal. Enjoy!

HOW TO MAKE FLAVORED FLOUR by GARY ESTESS

THIS IS SO DIFFERENT, BUT IT MAKES SO MUCH SENSE. THE COLOR OF YOUR FLOUR WILL MAKE GRAVY OR RUES OR FLAVOR IN LOTS OF YOUR FOOD DISHES. LIKE A PREMADE CAJUN RUE WITH SEASONING. TO ADD FLAVOR OR COLOR AS A THICKENING AGENT, IN ORENTAL DISH. LIGHT GRAVY OR DARK OR IN THE MIDDLE, BUT WITH SEASONING IN THE FLOUR. A DARKER PASTA,…

Harvest Bean Soup by Kathy Foster

Muffins of tuna in olive oil “Cantabria en tu boca” and tomato by Aherrera

Caribbean Beef Ragout with Coconut rice by Keely Locke

A nice vegetable stew accompanied by yummy coconut rice! Also diabetic friendly without the rice.

schberty by verdell harris

this is a very good dish you will love it

Sweet and Spicy Barbecue Sauce by David St. John

Spring Vegetable Soup by Michelle Jensen

Fresh Veggie Soup with a tomato, garlic, and fresh basil puree. This Soup came about due to a thriving basil plant. I had a basil plant that was getting too tall, so I did a search on the internet for basil recipes. It brought me a recipe that is by Wolfgang Puck. I have added a little bit and altered it to fit my situation and…

Delicious Pizza Recipe by bruno

Yummy Pizza with a fishy twist! Learn how to chop your way through ingredients and serve up a steaming hot traditional pizza with a fun, fishy twist. Enjoy! actually i learn to make this delicious pizza at http://fcookinggamesonline.info just by playing games.