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Pomegranate Glaze

Pomegranate Glaze by Farrell May Podgorsek

This glaze is fabulous on grilled lamb or beef. It is especially good with Middle Eastern flavored recipes. You can use some to marinate your lamb, and serve additional on the side. If you cannot find pomegranate syrup or molasses you can use pomegranate juice and boil it down until it is thickened and becomes syrupy.

1 vote
1842 views
Bacon N Turkey Wrap Weenies

Bacon N Turkey Wrap Weenies by Carolinaheartstrings

This week my tailgating recipe is a family favorite that is fun to make and disappears fast! Note: the lengths that I used worked out for the products I had purchased. Before you cut all your meats make a sample to check your products.

1 vote
1488 views
"Spicey" Pork Tacos

"Spicey" Pork Tacos by Stephanie

These are an awesome little meal for a party, a get together, or an at home dinner. Just use more of the ingredients to make more for more people.

1 vote
1952 views
Sausage-Bacon-Apricot Kabobs

Sausage-Bacon-Apricot Kabobs by Chef Smith

1 vote
2226 views
Festive Favourites: Cocktail Sausage Rolls

Festive Favourites: Cocktail Sausage Rolls by Karen Vivers

At this time of year, there's no point in trying to be cool, trendy, innovative or different. What we want are the old favourites. We want prawn cocktail, we want sherry trifle, we want bread sauce with our turkey and stuffing. And, we want sausage rolls at our parties! So, I decided not to try and "jazz" things up or "modernise"…

1 vote
2356 views
Konbu Maki - lower sodium recipe

Konbu Maki - lower sodium recipe by Bella Marie

Konbu Maki has really high amounts of sodium due to the amount of soy sauce and msg so this recipe has been altered to lower that number. It will have a different taste, but not drastically.

1 vote
2842 views
Cuocere Stile Italiano

Cuocere Stile Italiano by Rosemarie

The biggest challenge to making these sumptuous pork chops is the age-old question: fresh or dried herbs? While fresh is always better, sometimes dried is the way, be it a seasonal thing or a personal preference. The relish also goes well atop toasted baguettes or alongside a finely grilled steak.

1 vote
589 views
Sisig

Sisig by Alvin Sanchez

Sisig has its origins in culinary hotpots Pampanga. Visitors to the country are often curious about this dish made with pig’s face and ears – and are usually pleasantly surprised by how appetizing it is!

1 vote
303 views
Ham

Ham by Tina Smith

1 vote
1330 views