Large grilled prawns by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Large grilled prawns

Texas Sweet and Sour Coleslaw by myra byanka

This is a tasty non-mayo coleslaw recipe popular in Texas. It needs to be be refrigerated for several hours before serving.

Chicken Spaghetti by myra byanka

Fairly easy to prepare, especially using leftover chicken.

Sambusak dough by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sambusak dough

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

Maryland Pot Roast by myra byanka

I made this in my new Roemerkoft, but it will do just as well in a Dutch oven, or crockpot. Secret ingredient: ale.

PANCAKE DOUGH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PANCAKE DOUGH

Hot Pepper Jelly by Chef Smith

Hollandaise Sauce by Chef Smith

Puff Pastry by Elaine

A highly versatile pastry, and it's not nearly as difficult to make as you might think!

cochin crimson by sunil k.nayar

welcome drink or cocktail drink

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Peanut Butter-Chocolate Chip Oatmeal Cookies by Vicki S Challancin

A trifecta of ingredients, peanut butter-oats- chocolate chips, and whole wheat flour make this one terrific cookie from the archives of Martha Stewart!

A very special recipe for some very special guests... by Christopher51

What’s this, you ask? A simple syrup? No. It’s Hummingbird nectar. What prompted me to write this is the discourse that I had this morning with a home improvement store employee that was pushing a Hummingbird nectar product that contained red dye. He then tried to sell the unsuspecting customers the “New and Improved” version that…

Fajita Marinade # 1 by myra byanka

There are many delicious marinades for fajitas. Here's the first of several of mine. If you are grilling skirt steak, this marinade will penetrate and break down the muscle within a few hours. If you marinate too long, the meat will get mushy. If you are using flank steak, which I prefer, because there's no hassle of pulling the…