Citrus Scallops by Robyn Savoie

The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.

Basic Chicken Lollipop Pinoy Style by ShaleeDP

Kids love this! Less the chili though, but my daughter can handle mild spice.

Sate Lilit Indonesia by kristy

Fabulous fish stick ever!

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.…

Habra Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Habra Neyyah Baz (Raw Meat)

Garden Salmon Loaf by BearNakedBaker

Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes by Chef Chuck

A healthy pasta dish.

Shrimp Topped Cod by Claudia lamascolo

Shrimp on top of cod fish baked with a crisp tomato crust

Chicken Murg Makhni by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chicken Murg Makhni

Beef stroganoff over buttered noodles by Rachael Monaco

I've become addicted to The Food Network's newest entry, The Cooking Channel. The best part of The Cooking Channel is they rerun old episodes of Food Network shows. This happened one day last week, and I happened to catch Food 911: Tastes of Russia. I felt inspired to make the beef stroganoff over buttered noodles and roasted beet &…

CREOLE LASAGNE by BearNakedBaker

Balsamic Chicken Thighs With Red Onion by karenrecipe

Sweet and Sour Meatballs by Salad Foodie

I served this at an informal dinner as mini-cocktail meatballs (1" size) but in a sweet and sour sauce, rather than barbecue, and everyone loved them. Next time they will be made into larger ones as an entree served with rice. I like the combination of meats in making meatloaf or meatballs, and ground turkey or chicken would be a…

Thai Style Steamed Fish by Navaneetham Krishnan

Spicy, salty and tangy taste with an aromatic and uplifting fragrance of lemongrass, kaffir lime and coriander leaves.

Nasi Ulam (Steamed Rice with Asian Herbs) by Navaneetham Krishnan

It’s a fragrant rice dish with added variety and texture from fried fish and a little smear of sambal belacan for fiery oomph!!!!