Cream Corn Casserole by Chef Smith

CANDIED PECANS by GARY ESTESS

THIS RECIPE I MADE AND EVERY ONE OF MY FRIENDS GET ON CHRISTMAS. THIS IT SOMETHING YOU CAN NOT STOP EATING. I GIVE THE BASIC RECIPE YOU CAN ADD WHAT FLAVOR YOU WANT. I MAKE THEM HOT,SWEET,RUM,WISKEY,AMARETTO,MANY KINDS OF SEASONINGS.

Biscuits D'Roma by J. Gino Genovesi

Perfect addition to stews and soups, and great with sausage gravy. This recipe is an improved Italian recipe my mother used. They have a sweet flavor. They are great with butter and jelly on them for kids snacks

Low Calorie and Delish, Coq au Vin by Skinny Kitchen with Nancy Fox

This is a wonderful low calorie and low fat version of the French classic chicken dish. The French pronunciation is kɔk o vɛ̃. It’s so easy and straightforward. I’ve served it many times and everyone loves it. My version uses white wine instead of red wine, which creates a lighter tasting sauce and is cooked on the stove top instead…

Baked Artichoke Dip by Salad Foodie

Five ingredients and about 15 minutes of prep work are all that’s needed to bring this bubbly and golden dip to your guests. One recipe serves about 12 people and will disappear fast!

Old Fashion Hot and Juicy Cinnamon Rolls by J. Gino Genovesi

Cinnamon dates back to about 2800 BC in Chinese writings. It is believed to have medical value, and equal in value to the price of silver In Medieval times, cinnamon was used I treat coughing, and colds.. The spice was considered valuable to preserve meats which inhibit growth of bacteria. Today, it is used in many recipes and…

Ravioli with Peas and Prosciutto by Carmelita

This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.

Shabu Shabu salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Shabu Shabu salad

Moroccan Tomato & Green Pepper Salad by Amos Miller

Time to put those Preserved Lemons to work in the kitchen - they've been developing their totally unique and exciting flavor profile for at least a month now. This is one of my absolute favorite salads, and never fails to amaze and delight, whether I serve it as part of a Moroccan dinner, take it to a summer picnic, or spoon it over…

Moroccan Hareera (Harira) by Amos Miller

I have read and respect the many recipes for this famous soup that have been posted on CookEatShare. However, I have not found a true recipe, as I experienced the dish, so I thought I should add the one I enjoyed several times a week, year 'round for nearly a decade. Commonly, and mistakenly, thought of as only a soup consumed to…

Chocolate Dreams by BearNakedBaker

Applesauce Raisin Cookies by BearNakedBaker

Pineapple Pico Chicken by Wendi Taylor

The succulent chicken breast and crunchy fresh vegetables bring out the best of this unique blending of Asian and Tex-Mex flavors in a way the whole family is sure to love. Note: You can grill the chicken first (or used leftover grilled chicken pieces) instead of browning in the skillet.

Stuffed Breakfast Portabello Recipe by curt iffert

Imagine a portabello stuffed with eggs? This is an awesome way to start your day.

Shrimp and Spinach Saute' Recipe by Claudia lamascolo

A great wine sauce with shrimp and spinach. Great over pasta, rice, or even a baked potato..