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	Tagliolini Seabass with Cherry Tomatoes by Fabio Bongianni http://fabiolouscookingday.blogspot.com/	2 votes 2400 views
	Greek Salad With Pita bread by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Greek Salad With Pita bread	1 vote 3805 views
	Mocha Amaretto crème brûlée Almond crunch by Foodessa Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little burnt brittle. Note: The recipe for the brittle will yield enough for as many as 8 custards. For a dedicated post on the accompanying crème brûlée...refer here:…	1 vote 1761 views
	Bobby Lovera's Skillet Carbofredo with Grilled Sea Scallops by Bobby Lovera Carbonara, the Coal Miner's pasta. Can be made with eggs for a sticky frittata style or without eggs for a creamy thick style. Mine has the best of both worlds. Oooh That Sauce! Prociutto is more salty than pancetta and less greasy than authentic Hog Maws but any good tasty ham can be used. If you love it... Do it! I like mine…	1 vote 1 comment 4501 views
	Light Sourdough Rye Bread by myra byanka Make this into loaves, rolls, or buns. I had posted a sourdough dark rye bread recipe, which was good, but I started fooling with it, and like the versatility of this lighter version. For one thing, the dark rye dough was so heavy, it wore me out kneading it. This recipe produced the best, fluffiest rolls I have ever made, just…	1 vote 3 comments 4789 views
	Pasta Carbonara by Chef Chuck Beautiful Italian Food	1 vote 1 comment 2138 views
	Borlotti beans in spicy tomato sauce by Lemon Squeezy Quick and satisfying side dish	1 vote 1975 views
	CHEESE AGNOLOTTI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY CHEESE AGNOLOTTI CLASS:	1 vote 3484 views
	French toast by CHEF ASHRAF ABD ALEEM ELKHARBOTLY French toast	1 vote 1 comment 7061 views
	spaghette with tomato by CHEF ASHRAF ABD ALEEM ELKHARBOTLY spaghette with tomato	1 vote 2843 views
	Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Grilled US beef tenderloin	1 vote 2969 views
	Sauce Mornay by Chef Smith * A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…	1 vote 1591 views
	Hearty and Skinny Antipasto Main Course Salad by Skinny Kitchen with Nancy Fox Salad meets antipasto in this colorful, bursting with flavor, main course salad. You’ll love all the different textures and taste sensations. This also works great as a side salad for a large gathering. I’ve made it much skinnier by substituting with reduced-fat salami instead of regular and using artichoke hearts packed in water,…	1 vote 1 comment 3431 views
	Italian Style Nacho Recipe So Simple! by curt iffert So Easy it only takes 10 to 15 minutes to make!	1 vote 5058 views
	Hollandaise Sauce by myra byanka This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk	1 vote 2929 views

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