Broiled Flounder Amandine by B Innes

Delicious fish with a wonderful nutty lemony butter sauce.

Rotini with Pesto, Tomatoes and Spinach by Salad Foodie

My friend's daughter tasted this last year on a vacation and dubbed it the "Best Pasta Ever." I'll go along with her on that! It's a healthy and colorful vegetarian pasta dish that will serve 6 generously, or make heaped platefuls for 4 ravenous diners! I started with the recipe the chef gave her, but it was just a list of…

Oven Baked Chicken Parmesan by myra byanka

Easy to prepare, lower calorie version of this dish. For maximum tenderness, I recommend brining the breasts in 2 qts. water and 1/2 C table salt for 1 to 1 1/2 hours and rinsing them in cold water for several minutes. Or, take a kitchen mallet or rolling pin and put the whammy on 'em.

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce by Salad Foodie

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment features a crunchy crust of pecans atop the fillet, which is baked on a bed of spinach. *Next time I will steam the spinach separately to have more control of its doneness as on my first go-round it was overbaked (but the…

Drambuie Chicken and Shrimp Bowl by Monocot

A amazing Mix of Flavors. Lime, Drambuie, Mushrooms, I had this on the evening feature the other NIght at work. We sold tons of them. This recipe is per Order so if you're serving more then one person You'll want to Double it or Triple it

Summer Fresh Risotto by Feeling Food

Light and simply delicious. Also please refer to my blog for nutritional information and background of my recipe. http://feelingfoodblog.blogspot.com/

So Simple to Make, Skinny Chicken Parmigiana by Skinny Kitchen with Nancy Fox

Look on the menu of almost any Italian restaurant and you’ll see this popular dish. We’ve made ours skinny compared to a restaurant recipe by using skinless chicken breast, cooking in a small amount of reduced-fat butter and topping with reduced-fat cheese and just a small amount of Parmesan cheese. One delicious serving has 280…

Bleu Halibut by Kevin Olomon

The Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very…

Brazilian Seafood Stew by Darrell Hackett

By Chef D This is a very delicate dish so please do not over cook the seafood! ENJOY

Aussie Chicken by Monocot

A grilled chicken breast brushed with a home made honey mustard sauce, then topped with sauteed Mushrooms, bacon, and melted Swiss Cheese

Deluxe BBQ CHickem by Monocot

A great combo of bbq sauce, chicken and veggies. This one goes really well. Top Seller all the Time, We use a home made Balsamic bbq sauce. I'll post that recipe eventaully

Grilled Australian Veal Chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled Australian Veal Chops

St. Tropaz Stuffed Chicken by Monocot

portabella mushrooms, a hint of citrus, seasonings, cream cheese, walnuts,red peppers, spinach all wrappd together for a burst of flavor. then drizzled honey dijon sauce to make you want another bite

Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith

Autumn Chicken by Chef Smith