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    86 Reviews |  By Dib's

    Start this Sunday Morning and your ready for kick-off!

    Recipe #11919

    3 Reviews |  By Derf

    Nice tingly mix wrapped in crisp cool lettuce. Lovely light supper.

    Recipe #62671

    Real comfort food done plain and simple. This usual tough cut of meat will melt in your mouth after slow cooking all day. Serve with mashed potatoes, veggie and rolls.

    Recipe #214223

    ------A medley of Thai flavorings livens up ordinary burgers and makes them extraordinary. Lovely and spicy and great topped with your choice of lettuce, tomato slices, basil leaves, cilantro, mint, Thai peanut sauce, mayonnaise, cucumber slices, and garlic or Chile paste.------

    Recipe #211506

    2 Reviews |  By Lorac

    Meatballs flavored with pineapple and fresh ginger in an orange Teriyaki sauce. I prefer to substitute ground pork for the chicken. For the meat loaf version check out the recipe for Glazed Hawaiian Meat Loaf. Recipe from "Sam Choy's Island Flavors".

    Recipe #91697

    This Flank Steak recipe was in Taste of Home Feb-Mar 2007.

    Recipe #212655

    This is my version of crock-pot French dip sandwiches. My daughter hates beer in recipes so this one's for her.

    Recipe #85298

    Very flavourful burger...lots of spices...and a little surprise package of cheese in the middle, not on top of the burger ! I made these tonight for dinner and they were gone in a flash! Fast, easy and most of all, delicious!

    Recipe #150631

    A yummy variation on traditional meatloaf. I have also made this mixture into meatballs as well.

    Recipe #57770

    2 Reviews |  By stacylu

    These are so good for mushroom lovers! Had at a BBQ and had to get the recipe...

    Recipe #64109

    For those who love the traditional flavor of carne asada instead of the fast food attempt, you'll love this recipe

    Recipe #209818

    author prefers pork

    Recipe #209109

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

    Recipe #22782

    13 Reviews |  By PaulaG

    This recipe is from "Quick and Eay Low-Carb Cooking" by Nancy Hughes. It was emailed to me and sounded like something I would enjoy. As with most recipes, if I leave it sitting around it will forever be lost in a sea of papers.

    Recipe #192637

    3 Reviews |  By kenk

    The word "tapa" in Spanish means top or cover (there are other meanings) Spain has many bars - one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain.

    Recipe #351

    Great steak--Mmmm.

    Recipe #111212

    30 Reviews |  By Gerry

    A Saskatchewan Roughrider recipe that never fails to please. Surprisingly this ketchup based sauce empties long before the other offerings and always an empty platter. So simple ... so good! I love this sauce using our Canadian Diva's Recipe#58094. Recipe courtesy of Tom Whitehouse. Use freshly prepared meatballs or prepared frozen. These can be made and ready to use at a moments notice!

    Recipe #186729

    This recipe was printed in the "Arizona Republic" newspaper when Chasen's closed its doors. Chasens was a Hollywood hangout. Elizabeth Taylor liked this chili so much that when she was on a movie set out of the country, she would have them ship it to her on location.

    Recipe #28919

    This is posted in honour of our very own beloved Chef Bergy aka "Her Majesty, the Queen of the Saturday Night Burger." I came up with this after browsing through her countless burger recipes and becoming hopelessly confused trying to pick just one. I hope you like this burger, Bergy! I posted this recipe out of the respect and love Zaar members have for you.

    Recipe #188911

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