ESTESS SMOKED POTATOES WITH CORN by GARY ESTESS

THIS IS A RECIPE WE USE WITH SALMON, FISH AND CHICKEN, IT IS NOT TOO MUCH SALT, YOU DON'T TASTE IT THE SALT MAKES THE SEASONING GO ALL THROUGH THE POTATOES AND CORN. ITS HOT AND ITS HARD TO STOP EATING IT.

Vegan Black Bean Salad with Peppers, Sweet Corn and Cilantro by Chef Chuck

A healthy vegan/vegetarian dish packed with flavor!

Crockpot Pinto Beans by myra byanka

Make these in the slow cooker, or stovetop, and bake some cornbread. Yum! Usually, I make pintos with tomato sauce, but chile sauce adds a nice zip.

Tvarohove Sisky by Brett Ede

Potato Spinach Gratin.Goes great with anything,try it with the Lobster stuffed Beef Wellington. by charlene sherman

A great Holiday dish Pairs well with everything.

Turkey Sausage Fettucine alfredo by Brett Ede

Blender Perogi Dough by A.L. Wiebe

This has got to be the easiest dough for perogies I have ever used. When I roll it out...it stays rolled out. No snapping back to smack me, it just behaves. The finished product is so delicious, too! I have found that letting it rest in the fridge over night is best, so I make the dough and fillings up the evening before and then…

Provencal Tomato Roast by Kyra Martin

So easy, wonderfully sweet, and absolutely delicious.

Cumin & Lime Chickpeas by Kyra Martin

This was so fresh and delicious.

Cranberry Apple Sauce by A.L. Wiebe

Delicious cranberry apple sauce with a twist.

Tortini ai Funghi copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Easy Grilled Potatos by Wendi Taylor

Make "baked" potatos on the grill. Easy & delicious.

gnocchi parisian by Chez la mere

These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.

Special Burger Sauce by Chef Smith

Blackened Green Beans by Chef Smith