Beef Steak (Bistek) - Tagalog by ShaleeDP

Honey Rosemary Chicken by Salad Foodie

I really liked the marinade/glaze and its rosemary and balsamic flavors. If preferred, substitute boneless skinless chicken breasts and/or thighs or other chicken parts (baking time for smaller or thicker pieces will need to be adjusted.) This recipe will lend itself to your busy schedule: (1) Marinate the chicken in fridge while you…

Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Crispy Lemon Fried Chicken by kristy

A perfect deep fried chicken for anytime!

Grilled Lime Shrimp Tacos w/Roasted Tomatillo Salsa by Baking Barrister

Succulent shrimp, crunchy slaw and tangy salsa make these tacos amazing.

Thai Fish Curry or Kaeng Khieu Wan Pla by Spicie Foodie

A very quick meal to use green curry paste with, Kaeng Khieu Wan Pla or green curry of fish.This hassle free dish is a great dinner year round. In addition to the ease involved in this meal, it's also a healthy dinner,because fish is lower in calories than meat and it's cooked without oil. .....

Homemade Green Tea Pasta With Mint Pesto by kristy

It's a fabulous meatless meal you will never resist !

Chinese Hot Dragon Chicken by Weining Wang

Hot Dragon chicken, also named drunken chicken or hot roast chicken, are a traditional Chinese New Year food. They are popular around the world, but especially in regions south of the Yangtze River. Beijing, China’s massive capital, has a history stretching back 3,000 years. It is known world-wide for such ancient sites as the grand…

Segedinsky Goulash v2 by Spicie Foodie

My second installment of goulash versions is Segedinsky Goulash. It is a goulash made with pork and sauerkraut( sour cabbage) as the main ingredients and served with knedliky. This goulash doesn't seem to be as popular as other versions. If I remember correctly we have found it only in 1 restaurant. But my husband first discovered it…

Lamb Kofte Meatballs by Farrell May Podgorsek

These little lamb meatballs are flavorful and juicy. Middle Eastern spicing gives them an unexpected flavor. Make them small for appetizers, or larger for a filling lunch or dinner. Serve them in a flatbread or pita with pomegranate sauce. You can saute these meatballs or thread them on a skewer and grill them. Be sure to make the…

Beef with Mushrooms & Coconut Milk by Farrell May Podgorsek

My husband wanted Beef Stroganoff and I don't eat dairy products. What to do? The end result is a wonderful beef with seared mushrooms in a coconut milk sauce. I achieved the creamy taste and texture I was looking for with a very mild coconut flavor. There is no tang of sour cream, but this dish does not need it. I served this with…

Homemade Thai Masaman Curry Paste by Hina Gujral

Masaman Curry is another Thai Curry but the word massaman is not a native of Thailand, it seems to have been derived from the Malay word masam, which means, "sour". The flavoring for Massaman curry is called Massaman curry paste although ready-made pastes are now readily available but with all those artificial flavoring they are…

Pasta with Fresh Tomato Sauce by Sherlly

Last weekend it snowed in New York, about 4-6 inches. I felt snowed it. Too lazy to shovel, too lazy to go out, and too lazy to change into normal clothes. I then got hungry for Linner (lunch/dinner). I wanted to make something fresh, light, and easy. I present to you a delicious, non-stressful, healthy meal. You’ll surely find these…

Pork Chops with Butterbean and Potato Mash by Leaine's Kitchen

Because I am allergic to dairy - I needed to find an alternative for normal mashed potatoes. This butterbean and potato mash is yummy as it is creamy and the lemon-infused olive oil adds another dimension of flavour

Stir fry vermicelli and dried clams by BestOodles

I must confess we often cook this dish after we have leftover mohinger not because I cooked lots of vermicelli rather we ate only mohinger soup with my split pea fry. So I am left with plain, already cooked vermicelli . . . well, my reluctance to throw out food is how this dish came about. If you do not want or do not like pungent…