Get the latest recipes from Richkurt http://www.grouprecipes.com/people/richkurt I wanted to pass this recipe on to all you foodies. The Author is Aida Mollenkamp. By turning tiramisu into a dip, you skip all the hassle of making the traditional trifle without losing any of the flavors. We liked strawberries and various cookies as dipping instruments, but the dip could also be spooned into individual cups with a few ladyfingers for a quick, elegant dessert. Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container. http://www.grouprecipes.com/102726/tiramisu-dip-recipe.html There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. A cream less puréed soup that’s the essence of fall. http://www.grouprecipes.com/102464/apple-chestnut-soup-with-parsley-croutons.html Besides kimchi (pickled vegetables), bulgogi (barbecued beef) is perhaps one of the most popular Korean foods in the West. A soy and herbal marinade is the key to this tasty beef dish, but like many Asian marinades, only a small amount of liquid is used to flavor the meat. Grilled over a hibachi or in a grill pan, or stir-fried, until crisp (or to preferred doneness), the beef is wrapped in a tender lettuce leaf and may be eaten with a dab of pungent fermented Korean bean paste. You will find thinly sliced beef, chicken, or pork in Japanese, Korean, and Chinese butcher shops. If you do not have these near you, ask your local butcher if he or she can slice the meat for you. If not, buy a large chunk and place it in the freezer for forty-five minutes to facilitate the slicing. Slice against the grain while the meat is still frozen. http://www.grouprecipes.com/102455/bulgogi.html This is a very creamy, fruity salad, great for entertaining. ** variations, add small amounts of either curry powder for a more Indian influence or soy sauce for Asian. http://www.grouprecipes.com/102454/exotic-chicken-salad.html Piquant and sour, this Vietnamese soup is an explosion of textures, colors, and shapes. It will have you gasping for breath, wiping your eyes, and begging for more. Serve hot to 6 people as a first course--or to 2 as a main course. http://www.grouprecipes.com/102432/hot-and-sour-shrimp-soup-with-lemongrass-canh-chua-tom.html Jumbo Shrimp Stuffed with Cilantro and Chiles can be made in the oven, stove top or great from the grill!!! http://www.grouprecipes.com/102384/jumbo-shrimp-stuffed-with-cilantro-and-chiles.html This sauce puts a citrus herb hint on the seafood favorites. Goes perfectly with any seafood or chicken dishes. You will absolutely love it! http://www.grouprecipes.com/77278/remoulade-sauce.html Can be served as appetizer, side dish or even as a meal. Crunchy outer crust and creamy mild center with hint of garlic and herbs. http://www.grouprecipes.com/77277/potato-salmon-patties.html In this gratin, layers of celery root and squash are bathed in cream and topped off with crunchy walnut- and thyme-studded breadcrumbs. Unlike most gratins, this one is light and tender, with a little crunch—a crowd-pleasing side. http://www.grouprecipes.com/77274/celery-root-and-squash-gratin-with-walnut-thyme-streusel.html This recipe is from the food site Chow.com, great ideas form great cooks!! In this gratin, layers of celery root and squash are bathed in cream and topped off with crunchy walnut- and thyme-studded breadcrumbs. Unlike most gratins, this one is light and tender, with a little crunch—a crowd-pleasing side. http://www.grouprecipes.com/77271/celery-root-and-squash-gratin-with-walnut-thyme-streusel.html