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	Skinny and Dreamy Broccolini Risotto by Skinny Kitchen with Nancy Fox Risotto is an elegant Italian rice dish made by stirring hot stock into a mixture of rice and sometimes onions, shallots, or garlic that have been sautéed in butter. The stock is added in ½ cup increments while continually stirring until all the liquid is absorbed before adding more stock. We know it sounds a little labor intensive…	1 vote 3268 views
	In the Raw…Ceviche! by Justin Thyme Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…	4 votes 3 reviews 2 comments 8274 views
	Quali flower pickle-Indian by sharmila sanka This is a typical Indian spicy pickle. Most of the ingredients will be found in the Indian Store. Quali flower pickle goes well with paratha/tortilla, curd rice or plain rice. It will remain until 10 days outside and atleast a month in the refrigerator. This can be made even without garlic.	1 vote 3842 views
	poached salmon fillet by CHEF ASHRAF ABD ALEEM ELKHARBOTLY poached salmon fillet	1 vote 4132 views
	Fetuccine mixed with leeks and cattle fish, squid sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Fetuccine mixed with leeks and cattle fish, squid sauce	1 vote 2597 views
	Kebbe Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Kebbe Neyyah Baz (Raw Meat)	2 votes 7087 views
	Kebbe120 pieces by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Kebbe 120 pieces	1 vote 5520 views
	Hot bricks by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Hot bricks	1 vote 4344 views
	SEAFOOD MIXED GRILL by CHEF ASHRAF ABD ALEEM ELKHARBOTLY SEAFOOD MIXED GRILL	1 vote 2040 views
	Salmon (Imported) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Salmon (Imported)	1 vote 1447 views
	Calamari tagine by CHEF ASHRAF ABD ALEEM ELKHARBOTLY STANDARD RECIPE RECIPE ITEM:Calamari tagine CLASS: OUTLET: Arabesque PORTIONS/YIELD	1 vote 2885 views
	Mediterranean style FILLING for Mexican Tacos by Foodessa This is a long standing versatile recipe from my personal repertoire of the tried and succeeded. This mix will suit a large array of meals. I've adapted this mix to over a dozen recipes already. Enjoy. For a dedicated post...refer to: http://www.foodessa.com/2010/05/mexican-italian-style-fiesta-meal.html	1 vote 3104 views
	CHOCOLATE APPLE NUT Phyllo triangle pockets by Foodessa Between the sheets of PHYLLO Pastry...what can we find? Just some of my favorite ingredients. Buttery light and flaky describes anything enveloped by these delicate sheets. Its time for you to get acquainted with this magical dough which will yield impressive results every time. For a fully dedicated post on: PHYLLO 101…	1 vote 3387 views
	NUTTY flourless cookie CRISPS < Brutti ma Buoni > by Foodessa Got a few egg whites left over from a recipe? Here's a super easy crispy, flourless cookie called < Brutti ma Buoni >. It's an Italian saying...loosely translated as ugly looking (not really) but yummy. Originally made with roasted hazelnuts...however, re-created to include roasted almonds instead. I also reduced much of the…	3 votes 1 review 1 comment 7574 views
	Asparagus, Shiitake Mushroom, and Sun Dried Tomato Tart Recipe by Debi Shawcross What is the first vegetable that pops into your mind when you think about spring? Is it Artichokes? Peas? Arugula? For me it’s asparagus, which is kind of funny, because today asparagus is shipped in and available in grocery stores year…	1 vote 2893 views

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