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…

Chicken Cordon Bleu - Schnitzel Style! by Salad Foodie

I fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I…

spicy grilled chicken with shallots by sunil k.nayar

its in the link

"BTP" Bacon Tomato Pasta by Chef Smith

New England Lobster Pie,and Heavenly !!! by charlene sherman

This is a simple recipe for a wonderful meal on any day but today is Sunday and this dish will put the sun in your day ,Serve this with baked potatoes with sour cream and chives,creamy cole slaw with Green Goddess Dressing ,corn on the cob ,and of course a cold beer! for dessert I made a Key Lime Pie ,just had to have something from…

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Smirnoff Penne Pasta by Monocot

Lately I've been Cooking with Booze alot. People Seem to really enjoy it.! :D

macaroni bake by Brett Ede

Pasta And Broccoli by Brett Ede

Killer Hogs BBQ Sauce Recipe by Malcom Reed

Perfectly simple BBQ sauce recipe we use in competition BBQ contests. You don't need a complex list of ingredients to have a great sauce... you just need the right ingredients that focus on complimenting the flavor of the meat instead of covering it up.

Green curry with chicken by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Green curry with chicken

salmon burgers with herb aioli by charlene sherman

have your fishmonger remove the pin bones serve with nice ripe tomato slices and red onion slices

America's cut with black and white salsa by Brett Ede

Bernese rosti by Brett Ede

VEAL EMINCEE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

VEAL EMINCEE