Beef Enchilada by GARY ESTESS

You know I make enchilada very fast but this time I made them with Chile from beef ribs meat and green enchiladas sauce.

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Eggplant Sauce by Chef Feiny www.feintastingfoods.com

SPECULOOS by BearNakedBaker

Be prepared: The rolled-out dough needs to be chilled for at least 3 hours. Makes about 70 cookies

Vanilla Cookies by Navaneetham Krishnan

Crumbly, crispy and perfumed with vanilla essence.

Italian Vegetable Stew Recipe by Claudia lamascolo

Here is a large pot of stew that feeds many people and get a few loaves of bread your going to need it to sop up the juices.

Poaças stuffed pastry. This one has potato. by CARI GULOW

Stuffed pastry.

Crab Cakes by Chef Smith

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…