Get the latest recipes from Peacekeeper0 http://www.grouprecipes.com/people/peacekeeper0 A pasta, sauce and cheese casserole with mini-meatballs, perfect for an Italian meal or with your favorite mafia-related movie or TV show. The meatball recipe and marinara recipe work perfectly fine on their own. You can just leave the meatballs out of the marinara if you want as well. http://www.grouprecipes.com/84263/baked-ziti-with-meatball.html A great, easy recipe for when all you have is some chicken, a few green onions and a pound or two of mushrooms. All of these measurements are approximations so if you want to use more or less of anything, feel free. http://www.grouprecipes.com/84261/pepper-chicken-with-simple-sauce.html It's beer and bread. Done. http://www.grouprecipes.com/84258/beer-bread.html Normally, Irish soda breads tend to be a bit dry, but this recipe uses wheat germ and bran to make an extremely moist, rich, almost buttery-tasting bread, densely textured and flavourful, with more than a little fiber. It's a perfect foil for thinly sliced smoked salmon, but there's nothing wimpy here. This hearty, dark bread is just right for manly bakers. http://www.grouprecipes.com/84257/brown-soda-bread.html Courtesy of Jonathan from goonswithspoons.com This is the warmest, heartiest, manliest dish I can think of for a cold winter's night. Chunks of beef are cooked in a thick brown gravy enriched with 2 bottles of Guinness, resulting in a fragrant stew that retains a hint of stout to make your mouth water. You can use a different stout, such as Samuel Adams, but American brands tend to be somewhat sweeter, so leave out the brown sugar. Suet is rendered beef fat and it adds a deep, creamy, beefy flavour, although using vegetable oil is fine, too. To serve, I like to make thick mashed potatoes, form them into a big ring on each plate, and fill it with stew. Sprinkle some chopped parsley over the top for a bit of color and serve it with the moist Brown Soda bread. http://www.grouprecipes.com/84256/guinness-beef-stew.html 0000000 http://www.grouprecipes.com/79930/111111.html See recipe tags http://www.grouprecipes.com/79931/okonomi-yaki.html Unique must try if you love exotic foods. http://www.grouprecipes.com/79840/tobiko-sushi-with-quail-egg-yolk.html Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a "caudle" rather than a custard. A "caudle" is a sauce used as a custard to fill pies or tarts. The original pre-sixteenth century version was a drink made or wine or ale thickened with egg yolks. http://www.grouprecipes.com/79612/zabaglione.html It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? http://www.grouprecipes.com/79611/poached-egg-and-bacon-salad---salad-lyonnaise.html