Get the latest recipes from Geckofiend http://www.grouprecipes.com/people/geckofiend This is the way my mom always made chicken salad. It's a little different than most other chicken salads I've tried and it's by far my favorite. http://www.grouprecipes.com/63746/moms-chicken-salad.html It’s hard to describe, like a cross between pastitsio and moussaka (the best of both, I think), a little weird at first but definitely a keeper. It is time consuming, though, so save it for a special occasion or prepare it ahead of time. http://www.grouprecipes.com/58464/greek-style-lamb-and-eggplant-lasagne.html From Dave DeWitt: Do not peel the peaches. The Chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill. An interesting variation is to substitute Stilton cheese for the goat cheese. http://www.grouprecipes.com/46951/grilled-peach-halves-stuffed-with-cheese-and-chipotle-raspberry-puree.html Another from the Hot Sauce Blog that i thought looked good. "If your looking for the perfect super bowl snack this is it, I don’t think I have ever made this dip for a new group of people without having at least one person ask me for the recipe. " Note: if you want to make a milder version of this sauce for the whole family to enjoy use 5 oz of franks red hot and leave out the extract sauce, also use Tabasco on top instead of any of the extract sauces http://www.grouprecipes.com/38514/buffalo-chicken-dip.html From the "Hot Sauce Blog".. These wings have a real kick to them, but the sweetness encourages even the amateur chili head to keep coming back for more. The pain is worth it. http://www.grouprecipes.com/37863/habanero-pomegranate-chicken-wings.html Testing ampersands http://www.grouprecipes.com/35410/something-ampamp-something.html Remus Powers Ph.B., known in real life as Ardie Davis of Kansas City, is one of the premier barbecue experts in the country and the author of several barbecue books including The Great Barbecue Sauce Book (Ten Speed Press, 1999). This is his recipe for a classic Kansas City style sauce. Kansas City sauces are usually tomato-based with vinegar and are sweet, thick, spicy and commanding. Many believe Kansas City barbecue to be the best combination of all the regional styles. http://www.grouprecipes.com/34509/remus-powers-kansas-city-sauce.html "Big Bob" Gibson of Decatur, Ala., is credited with creating this sauce in 1925. Although this is not his recipe, this sauce is good on any barbecue, whether chicken, pork or beef. It's also great on fish, potato salad and cole slaw. Because it is mayonnaise-based, it should be used as a finishing sauce and applied at the end of cooking or served at the table. The sauce will keep in the refrigerator for a couple of weeks. http://www.grouprecipes.com/34507/alabama-white-sauce.html This sauce recipe come from Chef Paul Prudhomme and was originally part of his Paneed Veal and Fettuccine recipe. I use it in other dishes so I thought I'd split it out... This is a nice rich cream sauce with a slight bite. http://www.grouprecipes.com/32273/cayenne-cream-sauce.html These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area. http://www.grouprecipes.com/32136/polish-meat-filled-pastries.html