this quick and easy fettuccine dish is served along side veal scallopine and topped with olives and tomatoes.
this recipe was handed down from my polish grandmother. i make it every weekend and a local social organization sells servings as a fund-raiser.
healthy muffin recipe from gourmet magazine (august 1993). it's even tasty to those who don't care for bran! if you don'r have miller's bran, you can use all-bran cereal or wheat germ. you can omit raisins or substitute for other dried fruit such as cr
a romany gypsy recipe for a cheap and filling sausage and potatoes soup from paula stanford. paula stanford married into a large romany gypsy family 12 years ago. although they no longer follow the travelling life the family still spends most of the time
posted for zwt7- italy. found on alleasyrecipes.com.
a different version of an old favourite apple crisp or apple crumble! posted by request. recipe posted as written, the amount of brown sugar is 'to taste', depends on the type and sweetness of your apples. i find 1/4 to 1/2 cup is enough for my 'taste'.
it is amazing how little this recipe has changed after 1800 years. the roman physician galinos (129 – 99 ac) describes this sweet in his book with many details. source:the classical cookbook, andrew dalby and sally grainger. excelent source regarding a
i couldn't resist! named in honor of one of my all time favorite
this is a lovely little currant crepe that is served for dessert or at a fancy tea.
i found this recipe years ago and it's still one of dh's favorite dishes and it's very easy to make.
my husband being volga deutsch, always talked about some of what he called depression meals while living home as a boy. being from northern germany, i had never heard of kraut kuchen so this recipe came from his mother.
rice made with mushrooms, stock, onions and parsley. served with grilled tomatoes topped with cheese and bread crumbs.
i was lucky enough to enjoy a cooking light dinner and demonstration where this was the final course. it was soo silky and delicious, and you really couldn't tell that this italian favorite had been lightened up. at the time, the recipe hadn't appeared
any leftover meat or mushrooms may be used in this dish.
i have fond memories of sweden and it was there that i learned to love fresh dill. they seemed to find a way to put in just about every dish!!! this one sounds delish. from cooks.com and posted for zwt.
wonderful recipe from 'nigella bites'. you can prepare the cake base in advance and let it rise in the refridgerator overnight, so that you can bake it in the morning for a delicious breakfast treat.
serve in a small glass as an apéritif or digestive. an interesting french recipe on my to-try list.
sticky toffee pudding that is still made to john tovey's original recipe. some even say it's the best in the world. most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
i like to do the first and second step the night before, so i can put it together quickly the next morning for a hearty breakfast. the 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a w
this recipe comes courtesy of one the american girls cookbooks. specifically it comes from the kirsten one and so is swedish themed. several of these recipes from all of the books are all time favorites of mine so i will post them here. rice porridge, kn
osman's is a tiny restaurant in mobile, al with "old world" european style cooking. this recipe is a house specialty and is also served with a mushroom sauce as jaeger schnitzel. the co-owners have shared the recipe on their website.
this recipe is from the wonderful cookbook, "a treasury of jewish holiday baking", by marcy goldman. this pareve pesach cake tastes like a rich but light chocolate cheesecake. it's wonderful with or without the glaze. if you don't mind a dairy cake, it
don’t let the complex instruction fool you… it is simple, it’s just hard to find detailed directions. it’s really not a “science” like baking and pastry is, so fee free to play around a little! the important part is that you have everything prepared befor
this quick and easy recipe is lots of fun to make and very tasty as well. spanish chorizo is very different from mexican chorizo but mexican chorizo can be used in this dish.
based on a tyler's ultimate recipe, i streamlined some of this and it's a wonderful comfort food dinner. it can also be made in the crock pot, just use a bit less liquid, or be sure to boil down the sauce at the end. this is best made the day before bec
from her book, hot italian dish. the longer you cook this sauce, the more flaverful it will be. i minced my garlic but her recipe doesn't specify how it should be.
it’s a swedish specialty from a island called gotland that my father's from. it's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. it’s served with
from marcus samuelsson of aquavit, who says it was what his swedish grandmother made on sunday nights. my change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
it's very much like an italian pizza, but lighter and more delicate. it's usually made on a puff-pastry dough, though some recipes allow for the use of bread-dough. one warning is that the pizza is very light, specially if you use a puff-pastry dough, thi
a genuine, and one of the most quoted swedish recipes for meatballs. with a few variations, it is found in almost every swedish cookbook. this variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones s
please note that this recipe takes ten days of pickling time, but is well worth the effort! this is from "the frugal gourmet celebrates christmas". i made the entire "swedish winter feast" for a past christmas and it was wonderful! i'll post the other rec
stephanie alexander's recipe from her book 'the cook's companion'.
this is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the jewish cookbook, "passover by design: picture perfect kosher by design recipes for the holiday", by susie fishbein.
chicago tribune food writer joe gray's italian teacher's mother's recipe for a really charming pasta dish. serve it with a side of broccoli rabe and you've got a lovely meal.
this is a recipe for portuguese donuts. i haven't tried it yet, but i am excited about it! this recipe was posted in reply to a request for portuguese recipes! prep time does not include time to set aside. cook time is estimated as recipe did not provide
this is a great holiday cake. so good. posted for zaar world tour 05
nobody really knows how this dish got its name. literally, "fotzel" means a torn-off scrap of paper, in this instance bread is used. swiss grandmothers used to take stale bread to make fotzel slices, which made it an ideal recipe for homemakers accusto
this is a yummy and very pretty dish to serve at christmas and other holidays. great for potlucks too. the 20 minutes cooking time is for cooking the rice.
according to marcus samuelsson, this is a very traditional swedish salad and a classic accompaniment to swedish meatballs. i made it, using his pickled beet recipe (posted here), but you could certainly substitute your own favorite. it's very easy to pu
a very crisp and tender cracker. from the scandinavian chapter of the united states regional cookbook, culinary institute of chicago, 1947.
i cook this whenever i do my christmas ham with prunes and red cabbage recipes. the three work wonderfully together. its taken from scandinavian holiday recipes. i have copied the recipe directly but i've never added the herbs or leeks (i always seem t
this recipe came from the worn out cookbook of my former neighbor whose parents came from sweden. when she died i got all her cookbooks so there are some authentic recipes to be found. i have yet to try these but believe me she was a great cook!
editing per my grandmother to get the story right: this cake recipe was passed down to my great grandmother helen from my swedish great great grandmother maria. it is over 100 years old...possibly 150 or more! some of my swedish relatives started the famo
i am of portuguese descent. one of the ethnic foods for the portuguese is "chourice or linguica." it is a spicy sausage that if wonderful fried, scrambled with eggs or used in the next recipe! it's hard to find, but can be ordered online @ www.linguica.co
this is a delicious cake which is perfect for celebrating spring or easter!.the base is an algerian sponge cake known as 'meskucho'. for an easter feel decorate with chocolate mini eggs, easter chicks etc. the cake is very easy to make & decorate so don't
this is a matthew ford recipe from the guardian's weekend magazine. using barley makes a nice change from rice and it's good for you as well. if you want you can also add sautéed mushrooms or shredded meat. i often use butternut squash instead of pumpkin
plan ahead the brisket or ribs will need to marinate in the spice rub for 24 hours or more --- this recipe is for a 5-7 pound beef brisket, if you are making a larger one then double all ingredients --- servings and cooking time are only estimated dependi
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