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Chicken Cordon Bleu II

Submitted by: Behr

The standard Cordon Bleu swimming in a creamy wine sauce.

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Roasted Rack of Lamb

Submitted by: JENNINE1980

A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.

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Foolproof Rib Roast

Submitted by: SALSIEPIE

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

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A homemade olive salad is spread on fresh bread which is then layered with salami, ham, mortadella, mozzarella and Provolone. Great sandwich, anyone?! Note: Use round bread loaves for real muffuletta.

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Cedar Planked Salmon

Submitted by: wmore

Home Town: Plant City, Florida, USA

Living In: Brownsburg, Indiana, USA

This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with an Asian inspired rice and roasted asparagus.

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Bodega Bay Cioppino

Submitted by: Beth

Living In: Cheyenne, Wyoming, USA

This stew brings back childhood memories of Northern California and new buckets brimming with crab and baskets of sourdough bread. Rich, red, and very messy, it is now a New Years tradition at my house. Serve in large bowls with sourdough bread on the side. Never any leftovers!

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Portuguese Pork with Red Peppers

Submitted by: Stuart Miller

Lemon slices top garlic coated pork medallions and sauteed red bell peppers in this elegant yet easy dish.

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Pepper-Honey Cedar Plank Salmon

Submitted by: JMCCURTAIN

Home Town: Clearwater, Florida, USA

Living In: Eagle River, Alaska, USA

I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....

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Moroccan Lamb with Shiraz Honey Sauce

Submitted by: LotusX

Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!

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Emerald Green Risotto

Submitted by: Louiselombard

Living In: Westville, Kwazulu-Natal, South Africa

This creamy risotto glows with bright green fresh vegetables.

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Rock Salt Encrusted Prime Rib

Submitted by: chuck dagel

Home Town: Helena, Montana, USA

Living In: Kapaa, Hawaii, USA

Seal in flavor and juices with this novel way of cooking roast beef. Wrapped in a salt batter, the beef's moisture and natural juices are sealed in keeping the meat extra tender and delicious. Make au jus separately since the roast's drippings will be too salty to use.

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Alder Plank Smoked Salmon

Submitted by: Smokin' Ron

This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten!

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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Submitted by: DJFoodie

Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.

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Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Submitted by: Roderic Rinehart

Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.

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Homemade Manti (Traditional Turkish Dumplings)

Submitted by: Asli Onser Ocak

Living In: Izmir, Izmir, Turkey

These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!

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Italian Sausage - Tuscan Style

Submitted by: Len Poli

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

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Northern Ontario Partridge (Ruffed Grouse)

Submitted by: WANDERINGSTAR

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

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Ginger-Scallion Crusted Salmon

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Asian flavors accentuate the best fresh salmon that is available to you. If you don't have access to good quality fresh salmon, substitute tuna, mahi mahi, swordfish, monkfish, or wahoo.

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Pan-Seared Duck Breast with Blueberry Sauce

Submitted by: rmdalrymple

An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion.

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Banh-Mi Style Vietnamese Baguette

Submitted by: Always The Hostess

Living In: Seattle, Washington, USA

These are by far the best sandwiches to serve your guests and yourself! The ingredients are fresh, delicious, popular and fills your mouth with marinated joy. You can usually find the high-caloric sandwich (variety of meat on mayonnaise) in your local Vietnamese baguette shop but here is a hearty Vegetarian version (if you do not use fish sauce) using portabello mushrooms.