Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Rice with bell pepper and peanuts by Mary Shaldibina

Very tasty and fast cooking

Moussak’aa by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Moussak’aa

Italian Rice Balls by Evelyn Scott

Fried Green Tomatoes by colleen

Everyone loves these!!!

Potatoes, Fried Home Style by Dave McFarland

This recipe is similar to the way my Father would cook potatoes on a Sunday morning. I added the Bell Peppers. If it was good weather, we would cook outdoors on our open fireplace. The wood smoke would add a great flavor, as it does to everything. Bacon, eggs, and pancakes were awesome, when cooked outdoors. A pot of coffee,…

Yummy Shrimp Omelette by Blackswan

I’m an egg fanatic & enjoy eggs of different sorts. Are you an egg lover like me?

Czech Potato Pancakes by Robyn Savoie

These little snacks are popular street food in the Czech Republic, and they are available at roadside stalls and cafe's. Quick and easy to make, they are tasty adaptation of the classic flour-based pancake.

Beef mince fry by VIJAYA RODRIGO

It's a very simple dish to make.

Vegetable Pancakes by Lori A. Reed

"fritter-like" cakes containing fresh vegetables. Make them small and serve as appetizers or make them larger for a delicious side dish.

Potato Griddle Cakes by Brett Ede

2 c Potatoes; grated 1 ea Egg; beaten 1/2 c Flour; sifted 1 ts Baking powder 1 ts Salt; level 1/8 ts Pepper

Fried Yellow Plantains by Yolanda Fernandez

Tostones Amarillos are fried yellow or (ripened) plantains. Yellow plantains are used in Latin cuisine as a side dish. Yellow plantains are often mistaken for bananas. They are not to be eaten raw--they must be cooked. Unlike green plantains, when used for Tostones Amarillos, yellow plantains do not need to be mashed and re-fried.

Hash Browns by william ruiz

German Potato Pancakes by Carolinaheartstrings

I loved these “pancakes” when I was a child and visited my grandmother’s house. My mother made them occasionally, but they were always a staple at grandma’s house. As soon as they were out of the frying pan, I would top mine with some homemade applesauce or fruit preserves that were waiting on the table. If you cannot quite…

Curry Leaves And Chili Lala (Clams) by Navaneetham Krishnan

Immersed in a thick spicy dark sauce with the inviting aroma of curry leaves.