Hot Pepper Jelly by Chef Smith

Turkey Stuffing or Side: Brown & Wild Rice w/Apples, Cranberries & Pecans by Salad Foodie

At last ~ a HEALTHY stuffing.....that seems like an oxymoron! High in fiber and nutrients but low in fat, this recipe is based on one from the USA Rice Federation. It's quick to make and can be the poultry stuffing, served as a side to holiday…

Provencal Tomato Roast by Kyra Martin

So easy, wonderfully sweet, and absolutely delicious.

Bacon Mac (Macaroni & Cheese with Bacon) by Salad Foodie

It's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09) does just that. I stayed fairly close to its version and am glad I did. We loved the smoky flavor bacon imparts to cheesy pasta, and the extra zing from hot sauce. You will need a broiler-safe baking dish or pan for this. I used…

Easy AuGratin Potatoes by Rita Beckner

This is quick and simple and is good to prepare with any meal.

Winter Melon Stoup by tigerfish

Skillet Fried Country Cabbage by Dan Bishop

Use this as a side dish along with some fresh garden green beans or pan fried new potatoes. Another comfort food from my family.

Yellow Rice by carie james- dolabaille

OK guys I'm new... here goes.This is a recipe my mom usually makes for Christmas, but I find you can use all year long.

Spicy Cauliflower and Potatoes by tigerfish

Aloo Gobi without Tomatoes....

Potato and Carrot Salad by ireen

Luau Rice by Karen E. Taylor

I can’t recall where I obtained this recipe but it makes a very delicious & flavourful rice. I serve this alongside a grilled Teriyaki chicken & a crisp salad. This can be prepared for up to two days ahead – you can finish the dish while the chicken is grilling. This rice can be served hot or at room temperature. Great way to use…

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Fig chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fig chutney

Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wasabi Cream Sauce

Mashed Potatoes by Candice Goodyear

I don't like instant mashed potatoes at all. I make mine from scratch like many cooks out there. I like them either with butter and sour cream or butter and milk in them both are delicious. But, if you don't have milk or sour cream on hand you can substitute 1/4 cup real mayo, still taste great.