North & South America recipe collection

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Crunchy on the outside, tender on the inside this mexican-style baked fish delivers.

My favorite as a child growing up in cold Minnesota.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Montreal's Tabbouleh Salad recipe

This recipe sounds great I would really like to try it.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

I have seen numerous recipes on the net that say they are clones but this one is the best with the closest taste to the original Reb Lobster version.

Fluffy whole wheat buttermilk biscuits seasoned with sage. Tender and warm goodness that's perfect with any meal.

Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.

This rib-sticking dish was given to me by a Southern relation.

This is an easy-to-make salsa that takes a jar of green salsa to new heights!!! Serve with Judi's Chicken Fajitas.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.