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Vietnamese Golden Chicken Wings

Submitted by: Nelson_Huynh

Give oven-roasted chicken wings authentic Vietnamese flavor with a tasty marinade of garlic, lemon juice, soy sauce, sesame oil, and fish sauce.

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Favorite Corn Bread

Submitted by: Carol Allen
Provided by: Taste of Home

Carol Allen of McLeansboro, Illinois shares her recipe for Favorite Corn Bread. 'A great addition to any meal, this corn bread uses basic ingredients and is simple to make,' reports Carol.

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Danish Meatballs with Dill Sauce

Submitted by: Monica

A three-meat combo and a delicious creamy sauce set these meatballs apart!

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Festive Cheese Bites

Submitted by: Patricia Kile
Provided by: Taste of Home

Over the years, these buttery cheese treats have been a handy standby at our house. I often have some extra batches in the freezer that I can pop in the oven whenever company comes calling. Usually guests are reluctant to take the last one on the tray, but not these!

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Belles Hamburger Buns

Submitted by: CloudzBabe

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

My Mom used to make these hamburger buns all the time. They are so easy to make, light and fluffy as well as beautiful to look at. I get raves whenever I make them. Try using them for sandwich rolls too - delicious!

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Grandma's Polish Perogies

Submitted by: STEPH577

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

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Linda's Fake and Bake Chicken

Submitted by: Linda Pehrson

This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried.

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Turkey Brine

Submitted by: SHERI GAILEY

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!

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Hong Kong Style Egg Tarts

Submitted by: WILDCAT4100

Living In: Hong Kong, Hong Kong Island, Hong Kong

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!

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Cajun Appetizer Meatballs

Submitted by: Doreen

This is a spicy appetizer meatball recipe with a sweet and tangy sauce. Try it over a bed of egg noodles.

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Sesame Broccoli Salad

Submitted by: Sara

This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!

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Banana Nut Bread III

Submitted by: Leslie

This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts.

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Cajun Seafood Pasta

Submitted by: Star Pooley

Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!

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Cream of Cauliflower Soup I

Submitted by: Holly

A rich pureed soup with leeks, cauliflower, cream and tarragon seasoned chicken broth with white wine. Finish with Swiss cheese.

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Lobster Bisque

Submitted by: Wilma Scott

Simple and quick seafood soup!

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Best Ever Muffins

Submitted by: Lori

This recipe can be your starting point for a wide array of sweet and savory muffins, depending on what you decide to add. You can choose blueberries or Cheddar, for instance. It 's up to you.

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