Chile Rellenos Soufflé by Salad Foodie

If you're craving a chile relleno fix, give this light south-of-the-border layered soufflé a try. I looked at several recipes then came up with my own combination and it fits my need for a guilt-free alternative. To save time use canned whole green chiles, or char your fresh garden ones if desired. One batch makes 4 generous-size…

Crispy Boiled Egg (Tokneneng) Recipe by Jasper Sone

Tokneneng is a Filipino street food in which a hard-boiled egg is dipped in reddish or orange batter and then deep fried until crispy. It doesn’t offer much taste, as its just hard-boiled egg. But dipping it in a spiced vinegar dip enrich the flavor and makes it so good that its sometimes addicting. As a street food, it meets the…

Huevos Rancheros by Kathleen is Cooking in Mexico

A popular breakfast found in most Mexican restaurants. This is an authentic recipe, colorful, nutritious and easy to make.

TANDOORI NAAN by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

TANDOORI NAAN

Simple, Tasty and Skinny, Egg Salad Sandwich by Skinny Kitchen with Nancy Fox

Perfect to make with leftover eggs...There are dozens of ways to make egg salad but this one is my favorite! I’ve made it skinny by using a combination of eggs and whites, light mayonnaise and adding lots of flavor with the addition of mustard, relish and yes, a pinch of curry powder. Don’t be scared off by the curry powder. It’s…

Chinese Moon Cake by Weining Wang

In Asian countries, most people believe that Spring Festival is the well-deserved king of festivals. Others, though, would give the title to Mid-Autumn Day, a festival that invariably makes Asians abroad miss their motherland. Mid-Autumn Day, which has been with Asians for centuries, became symbolic of people returning to their…

RoseWater CRÈME BRULEE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

RoseWater CRÈME BRULEE

Eggs Blackstone by B Innes

Eggs Blackstone is an adaptation of Eggs Benedict, which has as many recipes do, a number of different origin stories. About the only sure thing is that it was probably invented in New York City. Eggs Blackstone works well for breakfast, brunch, light lunch or dinner. It can be served as a stand alone item or with any number of…

CRÈME CARAMEL A’LA ARGENTINA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRÈME CARAMEL A’LA ARGENTINA

Shirred Eggs by B Innes

In this homogenized world everything seems to be grouped together and made to be the same. While both eggs shirred and eggs en cocotte are baked, that is the only similarity. Shirred eggs are baked in a lower dish very similar to a small graten dish. Eggs en cocotte are baked in ramekins in a water bath, it's subtle difference…

Fuul Iskandariyya by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mollet Eggs Florentine by B Innes

A Mollet Egg is one that is cooked not quite hard. It lies inbetween a soft boiled egg and one cooked hard. The whites are well set and the yolk is still partly runny. A Mollet Egg Florentine is an egg cooked not quite hard served with spinach. One of my past times is to go through very old cook books and I found one"The…

Breakfast Burrito's by BearNakedBaker

Best served with salsa, guacamole and or sour cream

SPINACH, BACON AND CHEESE FRITTATA by Nazzareno Casha

Creme Brulee by Dave Forest

Crème Brulee is actually easier to make than many people think. The trick is scalding the cream. Simply put it in a pot and bring to a boil. When the cream starts to foam up, shut it off. That's it! This recipe makes twenty-four Brulees, but you can reduce the recipe to make the amount you need.