Baked Chicken Pot Pie Recipe by Pamela Orbin

Learn how to cook a beautiful chicken pot pie.

Cedar-Plank Salmon by John Howie

Fish Batter by Micheline

This homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets.

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

Chili Guiseppe by J. Gino Genovesi

There ae many legends about the origin of Chili. rt was probably a meal for the poorest of people. Chili, as we know it in the U.S. is not found in Mexico, only those areas where tourists go.. The first written account of Chili Con Carne was recorded in the 17th century by Sister Mary of Agreda of Spain. Today chili is known…

Cumin and Coriander BBQ Pork Spareribs by Mihir Shah

I had this at a friends house over the weekend - they made two kinds of ribs. A more "traditional" slab with light spice and honey, and this gem. I actually returned some of the traditional slab to the serving plate so I could make room for this winner! The best part of this recipe is the mix of cumin and coriander in the dry rub.…

Spicy Sweet & Sour Meatballs by Shawna Hill

An old pot luck favorite, the sweet and sour meatball filled crock. I have given the old recipe a bit of spice and a lot of flavor. This went over very well with the entire family for dinner served over white rice.

Honey Roasted Chicken by Christine

A recipe from old magazine that turned out fabulous.

Giggling Gourmet's Rage'n Cajun Jambalaya by Giggling Gourmet

Good for those gatherings anytime of the year!!! This has a nice mild spicy heat without the hot sauce, but, I find kicking it up a notch with your own choice of a good zinger kind of hot sauce makes this dish a lot of fun to eat with everyone around the table! Warms the bones, tickles the ribs and fills those bellies!!

Meatloaf Sliders with Tomato Relish and Cheese by BearNakedBaker

Roasted Turkey And Root Vegetable Pot Pie Napoleon by Parties That Cook

The turkey is moist, the filling ingredients are fresh and flavorful, and the pie crust is rumored to be the lightest and flakiest EVER. We loved this recipe so much we even made it our recipe of the month! This seasonal holiday recipe is just in time for your Thanksgiving turkey cravings.

Cajun Chicken Linguine Alfredo by Skinny Kitchen with Nancy Fox

A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings. If this doesn’t wake up your taste buds, nothing will! Don’t worry though, if you don’t like your food too spicy, just add less seasoning and it’ll still taste…

Roasted Spring Chicken by Cara Fernicola

Roasted Spring Chicken

Orange and Molasses-Glazed Turkey with Sherried Pan Gravy by Robyn Savoie

Orange and molasses give this turkey a beautiful sheen, but their real strength is in flavoring the pan dripping's, which become the aromatic base for a wonderful gravy. Early settlers brined meats as a way of tenderizing and preserving, but today we use brining as a terrific method for ensuring tender, moist and juicy turkey.…