Chicken (or Beef) Mechado by ShaleeDP

A beef recipe that my grandma usually makes at home. I could not really make it the way she does, but I try :) Hope you like this version that I got from one of the many cooks that I read from.

Tuscan shrimp marinara with chickpea pasta by John Spottiswood

This is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish.

Honey Roasted Chicken by Christine

A recipe from old magazine that turned out fabulous.

The Stinking Rose ® 40 Clove Garlic Chicken by Andrea Froncillo

You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes!

Braised Mui Choy With Roasted Pork Belly by Cooking Princess

Three bean hot dish by Harlan

Green Curry Chicken Over Rice Noodles by Bob Vincent

This is nice dish for those who don't want overly spicy curry. I like lots of heat but my wife doesn't. This version seemed to suit her taste. Like they say; happy wife, happy life. Make your own curry paste if you have a combination that works for you. I used a bottled paste from Thai Kitchen. I served this over rice…

Braised Halibut with Tomato, Capers and Olives by Janet Ciel

This is a Mediterranean seafood dish, which is impressive to serve and very low fat.

Beef Paprikash by kathy vegas

Take the winter chill off with this Hungarian style beef stew that features a generous amount of paprika. Paprika has more vitamin C by weight than lemon juice and is high in a number of antioxidants, welcome additions for fighting off the winter blahs (drinking the second half of the bottle of beer called for in this recipe won’t…

Grilled Fish Fillet by ShaleeDP

My little girl's ultimate fave!

Barbecued Burnt Ends, Kansas City Style by Foodiewife

Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket. It was love at first bite, for me. I'm one of those people who loves to eat the crunchy end of roasted or grilled meats. If you belong to this club, as well, you would love the crunchiness of the brisket-- and that smoky taste! Want to see how I…

Bob's Incredibly Easy Winter Slow Cooker Bar-B-Que by Bob Towlson

Escabecheng Galunggong (Sweet and Sour Fried Mackerel) by ShaleeDP

A simple recipe that Filipinos like to share with the family.

Crock Pot Cube Steak by Carolinaheartstrings

This recipe was given to me by a friend and I have since found that there are quite a few variations of this around on the web. I added some onions to his version and here’s how I made it in my crock pot!

Basic Beef Tapa by ShaleeDP

Homemade style of beef tapa for the family.