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Rockin' Oysters Rockefeller

Submitted by: Cassandra Kennedy

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

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Chicken Soup III

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

A whole chicken is simmered for hours with vegetables, bouillon cubes and celery seed, then the stock is strained and it and the cooked chicken are combined with vegetables and rice for a soup like mom used to make.

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German Red Cabbage

Submitted by: Ardis Stauffer
Provided by: Taste of Home

If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!

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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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Vegetable Biryani

Submitted by: asmaamurad

Home Town: Lahore, Punjab, Pakistan

Living In: Abu Dhabi, Abu Dhabi, United Arab Emirates

This is a tasty and interesting vegetable biryani. The color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt.

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African-Style Oxtail Stew

Submitted by: Gail

Living In: Maun, North-West, Botswana

Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.

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Solianka or Russian Beef Soup

Submitted by: Karena

The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

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Achiote Paste

Submitted by: GOLDSCHLAGER

Home Town: Ellwood City, Pennsylvania, USA

Living In: Rochester, New York, USA

This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff.

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Emily's Pickled Eggs

Submitted by: CNROY

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

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Salt and Pepper Squid

Submitted by: Belinda Stafurik

Living In: Gold Coast, Queensland, Australia

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.

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Skyline Chili II

Submitted by: Holly

This is a dark red, spicy meat chili made with browned ground beef, tomato paste, crushed chili peppers, cinnamon and allspice. Serve over cooked pasta with a generous sprinkling of grated Colby cheese.

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Scotch Broth II

Submitted by: Michelle Chen

A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.

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Escabeche

Submitted by: Nitzy

Chicken gizzards cooked and marinated in a vinaigrette seasoned with onion, bell pepper, garlic and pimento-stuffed olives. Served chilled.

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Lithuanian Krupnikas

Submitted by: JoeNaujokas

Home Town: Arlington Heights, Illinois, USA

Living In: Healdsburg, California, USA

Lithuanian spiced honey liqueur. Serve warm as a traditional Eastern European cold remedy - a quick heat-up in the microwave works great.

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Chinese Five Spice

Submitted by: Lydia Scott
Provided by: Taste of Home

In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. 'I have recipes of Indian and Mexican spice blends, too,' she notes. 'But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand.'

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Candied Walnut Salad with Walnut Vinaigrette

Submitted by: Doppio Sous

Home Town: San Diego, California, USA

Living In: Champaign, Illinois, USA

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

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Pear Braised Pork Tenderloin

Submitted by: Mr. K

Living In: Cincinnati, Ohio, USA

For those of you who love pork, try this wonderful blend of fruits, vegetables, herbs and spices. A great weekend meal to cook for that special someone!

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Jamaican Oxtail with Broad Beans

Submitted by: sunflowerBirmingham

Living In: Ocho Rios, Saint Ann, Jamaica

This is a traditional Jamaican dish I was taught to cook by my grandmother.

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Barbequed Pig

Submitted by: Tom Nicolson

Whole suckling pig, made with a sour orange rub and slow roasted over an open fire.

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Slovak Sauerkraut Christmas Soup

Submitted by: zizala

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

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Peppercorns : Top 20

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Top 20

Newest

Rockin' Oysters Rockefeller

Chicken Soup III

German Red Cabbage

Portuguese Pork with Red Peppers

Vegetable Biryani

African-Style Oxtail Stew

Solianka or Russian Beef Soup

Achiote Paste

Emily's Pickled Eggs

Salt and Pepper Squid

Skyline Chili II

Scotch Broth II

Escabeche

Lithuanian Krupnikas

Chinese Five Spice

Candied Walnut Salad with Walnut Vinaigrette

Pear Braised Pork Tenderloin

Jamaican Oxtail with Broad Beans

Barbequed Pig

Slovak Sauerkraut Christmas Soup

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