Skeeter Treats (Peanut Butter Dog Biscuits) by myra byanka

I don't know why dogs love peanut butter, but most do. These treats will make great little gifts for dog owners. Keep them in the fridge for up to a month, or freeze them. You can order cookie cutters shaped like bones, fire hydrants, paws, etc., which is also a nice gift to give and people can make their own treats. Note:…

pate brisee (crust for potpie) by Chez la mere

courtesy http://figjamandlimecordial.com/ and Silver Palate Good Times cookbook

Thai Pork and Shrimp Spring Rolls with Sweet Chili Sauce by Robyn Savoie

These crunchy spring rolls are as popular in Thai cuisine as they are in the Chinese. Thai's fill their version with garlic, pork, shellfish and noodles. Traditionally, Thai sweet chili sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick…

Guacamole Tex-Mex by Amos Miller

Super simple - fast - packs just enough punch. It will be the best you ever tasted. Bring on the cervesas, margaritas - and lots of quality tortilla chips! Just like Chipotle - but homemade!

Salsa Verde by Rocio Herbert

Traditional Mexican Green Salsa.

Marinated Red Onion by Jeremy Cheng

Bruschetta Pomodoro by Robert Helstrom

The Best Egg Rolls Ever! by Debra aka Reel Lady

Reel Good Recipes wants to thank everyone for their support of our recipes and films in 2009. We look forward to posting lots of delicious recipes, special surprises, and contests in 2010. We are starting off the new year with a salute to Bruce Lee "the" Martial Arts Master. Please visit http://www.brucelee.com/# Our recipe for…

Gluten Free Quinoa Tabouli by JoannE.

*Can't find Red Quinoa no problem - The red quinoa for this recipe because it retains a firmer texture after cooking but traditional quinoa will be just as tasty!

Ten Tips for Better Pizza by Don Hogeland

We make pizza nearly every week here at Chez Bullhog. When you have an outdoor pizza oven, it’s hard not to: pizza has become an obsession. But, even without using the special oven, we’ve gotten pretty good at turning out a quality pizza. Here are some tips:

SHAMI KABAB (BURGER WITH SPICES) by MARIA LOURDES V. LIPARDO-AYUB

Our family friend, Aunt Munawar, whose husband was the doctor of the Late King Faisal of Saudi Arabia, introduced me this mouth- watering Indian dish. It's a delicious and healthy food.

Crème de foie gras et fruits by Patricia Turo

A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Churrasco Skirt Steak Nachos by Robyn Medlin

Churrasco is a great thin sliced meat that is best served cooked medium rare so it doesn’t get tough. As it is tailgating season, skirt steak nachos are a quick, tasty way to serve a crowd without a lot of cook time.

Asparagus Spirals by Tiffany

Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with prosciutto, garlic & herb cheese and flaky puff pastry.