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Absolutely The Best Shrimp Scampi

Submitted by: K Mitschke

Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!

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Acapulco Chicken

Submitted by: CapeCodLorrie

Home Town: Scituate, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

A spicy stir fry blending chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!

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Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation.

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Amatriciana

Submitted by: Christine L.

For a quick and flavorful classic, saute bacon or pancetta and add onions, garlic and red pepper flakes. Cook with canned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti. Pass the Parmesan and enjoy!

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Apricot Glazed Carrots

Submitted by: Eleanor

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.

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Apricot Glazed Chicken

Submitted by: M. Burton

Soy sauce and apricot jam are the base for this tasty glaze, but you can also use orange juice or marmalade for a citrus variation.

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Arroz con Pollo II

Submitted by: Sussell

Chicken and rice simmered with saffron, tomato sauce, bell pepper, onion, garlic, peas and beer.

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Asian Orange Chicken

Submitted by: HARRY WETZEL

Home Town: Healdsburg, California, USA

Living In: Cloverdale, California, USA

Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice.

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Awesome Honey Pecan Pork Chops

Submitted by: Karena

A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key.

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Awesome Slow Cooker Pot Roast

Submitted by: Brenda Arnold

This simple pot roast makes its own gravy in the slow cooker.

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Baked Scallops

Submitted by: John Bragg

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.

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Baked Slow Cooker Chicken

Submitted by: 'Cotton' Couch

Chicken with a spark of paprika, slow-cooked to tender succulence.

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Baked Ziti I

Submitted by: Colleen B. Smith

A simple baked ziti strikes it rich with layers of sour cream, and three kinds of Italian cheese. Ready-made spaghetti sauce reduces the prep time, and ground meat is optional.

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Banana Bread I

Submitted by: Nikki

Two small loaves of simple banana bread are easily had with this quick recipe.

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Barbecued Shrimp

Submitted by: TOM

Jumbo shrimp at their best. Serve this dish with warm French bread to sop up the sauce.

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Beer Margaritas

Submitted by: Bueno

Living In: Seattle, Washington, USA

Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!

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Best Steak Marinade in Existence

Submitted by: Kookie

Home Town: Dawson Creek, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

Prepare succulent steaks with this easy, garlicky soy sauce-olive oil-lemon juice-based marinade that's a tried and true family favorite.

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Blueberry Coffee Cake II

Submitted by: Patty

I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.

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Bodacious Broccoli Salad

Submitted by: Cassandra Kennedy

Chopped broccoli, crumbly bacon and lots of grated cheese, and red onion too are doused with a lovely red wine vinegar and mayonnaise dressing, and chilled.

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Braciola I

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Las Vegas, Nevada, USA

Top round steak slices are stuffed and rolled, sauteed in olive oil, then simmered in tomato sauce. Mozzarella and Parmesan cheeses, garlic, and raisins are included in the stuffing mixture.

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