Gino's Noodle Dough by J. Gino Genovesi

Noodles, in many forms, have been a staple food in many parts of the world for centuries. China, Japan, Italy all take credit for creating the noodles. However, the earliest records appear in a book written between AD25 to 220 in China. No matter the origin, noodles have been a staple food, relatively cheap, quick to prepare and…

Zucchini Smeriato ( Scalloped Zucchini) by J. Gino Genovesi

There are many zucchini recipes, but this is one that I kinda made up. It is nourishing, a good Lenten dish and quick and easy to make. Prepare items a head of time. I know your family will like this dish.

The Best Barbecued Chicken Ever With an Amazing Homemade Sauce by Skinny Kitchen with Nancy Fox

Look no further...What makes this chicken the best is the incredible sauce! We’ve shared other homemade BBQ sauces before but this one tops all the others. It’s a little sweet and a little spicy. You’ll notice one unusual ingredient on the list. Root…

Garden Salmon Loaf by BearNakedBaker

Skinny Lemon Glazed Chicken, Sweet and Sassy by Skinny Kitchen with Nancy Fox

This spectacular sweet and spicy lemon glazed chicken will make your taste buds sizzle! Studies show eating spicy food is good-for-you. It’s one of my favorite ways to make chicken! The skinny for each serving, 236 calories, 4 grams of fat and 6 Weight Watchers POINTS PLUS. It’s super fast to make and fabulously delicious!

Asian Glazed Chicken Thighs by Salad Foodie

Dinner on the table in 30 minutes - perfect! Easy sweet and sour sauce make chicken thighs lip-smacking tasty. Double the amount of glaze if you want to it to top rice as a serving side.This recipe is based on one from Delmarva Poultry Industry, Inc.

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce by Skinny Kitchen with Nancy Fox

“Meatless Mondays” or any day of the week never tasted so yummy with these skinny vegetarian egg rolls! You normally wouldn’t think egg rolls would be healthy but these actually are! They’re loaded with good-for-you broccoli slaw, cabbage and other veggies. Plus they’re baked, not fried and served with a peanut butter dipping sauce,…

Florentine Salisbury Steak by J. Gino Genovesi

This dish is restaurant quality food which when served with mashed potatoes and green beans makes a delightful presentation. At home,this was a favorite among our family. I have made some changes from the original one used by my mother and wife, and think you will enjoy it also. It is economical, relatively fast and so good. I…

Involtini di cavolo ( Stuffed Cabbage) by J. Gino Genovesi

I know there are many recipes on how to make stuffed cabbage rolls. I like to use fresh ingredients and pride myself in the taste of the cabbage rolls I make. Try them. They are real Italian!

Dry Rub For Pulled Pork by Ben

This dry rub will take your pulled pork to a whole new level! With eight different spices, you can't go wrong.

Pillows ( Pasta) by J. Gino Genovesi

My wife called this creation Pillows. They are a square type of pasta, very tasty and chewy. Can be used in soups, sauces, etc. Try adding 1 T.Parmesan or Romano cheese in the dough

A BETTER FISH BATTER by GARY ESTESS

THIS IS A RECIPE THAT I CAME UP WITH A WILE BACK AND USE IT BECAUSE IT WILL NOT BURN YOUR OIL LIKE DRY RECIPE AND YOU CAN ADD ANY THING TO IT FOR FLAVOR. WE USE IT ON ONION RINGS, CATFISH, SHRIMP,TROUT, RED FISH, ANYTHING THAT DOESN'T STICK ON OTHER RECIPE.

Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

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.