Turkey Roll-Ups by Stephen Crout

This is a take on the classic beef roulades.

Avocado Pie by Melanie Pais

Jungle Wings (The Best) by Sam

This is a derivative of a wing recipe I created about 10 years ago. I have since changed it and changed it and changed it until it is where its today, excellence! This ia slightly spicy recipe and it does take several hours to produce, but your guests will love you for the rest of time.

Succulent Braised Oxtails with Celery and Onion by Smokinhotchef

A delicious and amazingly tender dish of oxtails can be prepared with a little time, love and tenderness. The oxtail becomes extremely flavorful since there's a large bone nestled in every cut. This dish is especially perfect for those cool winter days as well as rainy ones when you yearn for the smell of long cooked meats to…

Sunday Supper Italian Pork Roast and Gravy by myra byanka

Pork comfort food with an Italian herb gravy that pairs well with noodles, rice, or potatoes, and roasted vegetables. Make some homemade dinner rolls to dunk in the gravy. Yum!

Beans, Greens and Sausage Soup by sf

I found a mix of baby winter greens to use with this, but you can use whatever you like from spinach and chard to baby kale.

Chicken Chili by B Innes

A great alternative to high priced beef and just as tasty!

Christmas Eve Stew by Polly Motzko by Miss Polly Motzko

I realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine…

Red Wine Braised Short Ribs by Foodiewife

seared and then braised in vegetables, ginger, lemon grass and red wine and herbs. The beef short ribs are tender and very flavorful, and especially good served over polenta. Save the leftover strained juice to make soup to following day— delicious.

ccccc by niro

Braised Fingerling Potatoes w/Chives by Mary Jones Anderson

Maque Choux 400pp@ 3/4c by william ruiz

Lone Star Pork & Cabbage by Tracy Morris

We didn't eat a lot of pork in my house growing up. I grew up thinking that beyond ham and bacon, pork was something that Yankees eat. And yes, we did use that term. Still do in certain parts. I was a little crazy about folks from the northeast as a young woman. I get along peculiarly well with people who hail from The City (as those…

Spicey Pulled Pork by Patrick Travis

This is a braised pulled pork that makes a great sandwich or use it for a tex-mex taco salad. Use an inexpensive cut of pork as it will cook until tender and it shreds easily with a fork.

Sage Braised Boneless Pork Loin Chops by Kristy O'Connor

At about $2 per pound, whole pork loin is not only delicious, it’s a great value. I cut my own chops from a 9 lb loin, about an inch and a half thick. If you haven’t tried this before, it is incredibly EASY! Braising the chops keeps them moist and the liquid makes a great gravy…