corn kernel and carrot salad by sunil k.nayar

one of healthy salad recipe

SLAPPY COOKIE OR SAD HAPPY by GARY ESTESS

THE NAME COMES FROM MY KIDS AND MY WIFE. THIS RECIPE, MY GRAND MOTHER ALWAYS MADE FOR US AS A SNACK. THERE SO GOOD YOU WANT TO EAT ALL OF THEM. THE NAME ALSO COMES FROM WHEN THEY BAKE, THEY PUFF UP AND THEN THEY FALL. EVERY TIME.

Torte di granchio ( Crab Cakes) by J. Gino Genovesi

Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab meat and can be fried or baked. Crab cakes can be made ahead of time and later reheated to sweeten the appetite. Ideal for picnics and outings. Try making sandwiches topped with…

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

Turkey Meatballs with Honey by Brett Ede

Sausage-Bacon-Apricot Kabobs by Chef Smith

Chewy Chocolate Raisin Cookies by Chef Smith

Garlic Butter for Seafood by Claudia lamascolo

terrific on seafood of any kind

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Petits Choux au Fromage by Chef Smith

* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.

GRILL-A STUFFED MUSHROOM by GARY ESTESS

WE BEEN COOKING THIS FOR 8 YEARS AND IT IS A HIT.

Sausage Cheddar Balls by Chef Smith

Tropical Snowdrops by BearNakedBaker

The dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use....

Italian Short Pastry Dough by Sam

This a great short dough for bases of hors d'ouvres or simpley as a stand alone galleta or cracker.