Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

Elegant Shrimp Scampi Pasta Lightened Up by Skinny Kitchen with Nancy Fox

For a romantic dinner, try this superb shrimp, sauteed in a buttery, garlic and lemon wine sauce. It doesn’t get easier to prepare yet it taste so indulgent. Instead of having to prep the raw shrimp, by deveining and such, I like to use cooked shrimp. It’s so much easier and cooks in minutes! The skinny for each generous serving is…

Double Sausage Pizza by Patti Fisher

Ken’s friend David came over so Ken could help him fix his computer. To thank him he wanted to treat us to take out pizza. Oh no, my friend, Patti can make a sausage pizza to make shop owners cry. She uses lots of our favorite sausage and Ken’s smoked cheeses, plus Chef of the Future Floribbean Rub & Seasoning. An easy and quick pizza…

Chicken Saltimbocca by John Elder

Traditional Italian dish teat means Jump-in-the-mouth because it's so good.

Ceasar Salad by Chef Smith

The sangria, perfect to cool this summer. by chefgonin

In a glass jar, put the chopped fruit, sugar and spirits, stir with a wooden spoon and quickly dissolves the soda and then add the wine. It is important that the wine and soda are very cold . Just when serving ice is added to stirring quickly to this very cold sangria. Place the jar on the table with empty glasses and each is…

Appetizers from Valencia -Cod dumplings by chefgonin

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?, Discover them in http://valenciagastronomic.blogspot.com.es

EGGS VEGGED OUT - Sunny Side Up by Foodessa

Cooking up a specialty for Sunday brunch on a lazy day. This morning...My ' Honey ' and I cracked some eggs on a vegetable bed of goodness!!!

Caesar salad by Chef Anil Kamath

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the…

French toast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

French toast

litchi with papaya by sunil k.nayar

fresh and ripe litchi with papaya

CCB Salad by sunil k.nayar

with cucumber carrot and beetroots this is one healthy and easy to make salad

Italian Style Fresh Tomato Salad by Salad Foodie

A make-ahead marinated salad delight or side - so simple, so delicious! The ingredient proportions are suggested below but not exact so base them on your personal tastes (see photos.) It might take a batch or two to get the balance and amount of oil to vinegar just to your taste.

1-2-3 easy Frozen CHOCOLATE MOUSSE by Foodessa

This dessert has the silky smoothness of a rich CHOCOLATE GELATO. This is an incredibly crowd pleasing decadent frozen confection.

Faux Chocolate Silk Pie by Salad Foodie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…