French Fry Casserole by viper

Myrsterious Casserole by viper

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Open Face Beef & Egg Sandwich with Sauteed Onion & Tomato by Wendi Taylor

This delicious meal is super simple, uses only a few ingredients, and makes a great main course for breakfast, lunch, or dinner. Don't let the number of steps scare you - I tend to break it down to ridiculously detailed instructions so it's easy for anyone to understand (there are a lot of readers using translation software, and…

Broccoli Lasagna by Phyllis

If any dish can make you love Broccoli, this is the one! Let stand 10 minutes for easier serving. Makes 10 servings. Each serving : About 465 calories, 25g fat, 104 mg cholesterol, 615 mg sodium.

Easy Country Style Chicken in 20 minutes by Helenscooking

This recipe was overlooked at Restaurant impossible TV program, I added my personal touches to it and it came out great. To define great I will explain: my fiancé, who doesn’t like chicken, was consuming it, as if it was his favorite sausage, not a chicken… I used cornmeal here, because I love adding it to my pies and muffins, but…

crawfish meatballs by shawn brown

groud meat shrimps crawfish with brown gravy and rice or spigettes.

Mushroom Casserole by viper

Crown of Roast Pork by Chef Smith

Teriyaki beef burgers by Sandy Love

When I grill these everyone agrees that they are not your average hamburger. The marinade makes them taste out of this world.

Fish Taco by Gretchen Wasniewski

Tasty, nutritious and EASY!

Barbecued Chilean Sea Bass With Orange by Global Cookbook