Get the latest recipes from Mamafrog http://www.grouprecipes.com/people/mamafrog Variation on Bruschetta http://www.grouprecipes.com/44500/bruschetta-chicken-casserole.html From Food Network Kitchens: Riesling is a white wine native to Germany, though it's now also being grown as far afield as California, New York, and Australia. Rieslings can range from sweet (labeled Spatlese or Auslese) to dry (labeled Kabinett, Qualitatswein, or QbA); they're all known for honeyed, floral notes and stony minerality. They're an especially good match for fruit, as they add clean, not cloying, sweetness. Cardamom, a common ingredient in Northern European and Scandinavian baking, adds a smoky counterpoint. http://www.grouprecipes.com/40172/riesling-poached-pears-with-cardamom-cream.html Ears a sweet fall treat that's great for a classroom or scout meeting -- marshmallow cobs filled with colorful fruit kernels. http://www.grouprecipes.com/39046/edible-indian-corn.html Serve with a green salad and corn on the cob for a complete meal. Courtesy of Southern Living, September 2002 http://www.grouprecipes.com/39044/new-orleans-barbecue-shrimp.html Using a very mild fish helps make all the other ingredients "pop". http://www.grouprecipes.com/39041/tomato-basil-mahi-mahi.html Recipe courtesy of Rachael Ray. My husband makes this for me occasionally and I love it! The spinach is my favorite part. http://www.grouprecipes.com/38971/chicken-paillard-recipe.html What's better than a meatball, a meatball covered in Frank's Redhot Buffalo Wing Sauce. Yum! This was a huge hit over the holidays. http://www.grouprecipes.com/38967/buffalo-chicken-meatballs.html Karen Tedesco, Webster Grove, Missouri made this for a Food Network Challenge - Build A Better Burger III. It was a runner up, but I don't know why, it's delicious! http://www.grouprecipes.com/38831/coconut-basil-chicken-burgers-with-thai-peanut-pesto.html From Easy Entertaining with Michael Chiarello. What a wonderfully flavorful wrap! http://www.grouprecipes.com/38808/corn-on-the-cobb-salad-wrap-with-grilled-onion-blue-cheese-dressing.html Don't be afraid of the spice, you can control how hot this gets. The recipe below will leave you with a pleasant tingling sensation but not a burn; cut the pepper in half and you'll have just a hint of spice. http://www.grouprecipes.com/38805/shrimp-diablo.html