this quick and easy fettuccine dish is served along side veal scallopine and topped with olives and tomatoes.
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
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.
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
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
rice made with mushrooms, stock, onions and parsley. served with grilled tomatoes topped with cheese and bread crumbs.
this is a lovely little currant crepe that is served for dessert or at a fancy tea.
any leftover meat or mushrooms may be used in this dish.
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.
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.
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 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
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
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 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.
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.
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.
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
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
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.
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
wonderful sweet cake from the book of greek cooking by lesley mackley(present from my second cousin.)
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.
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
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
my grandma used to make these with my sister and i all the time. as kids it would be great fun kneading the dough together: we'd take it in turns. a simple yet delicious butter biscuit, popular with all ages, and perfect for any occasion! they'll keep for
this is a veratile dish which can be served summer or winter which i found originally from super food ideas magazine (april 2003), however it is a very common recipe. it is a light dish but full on flavour. provided you have the base of the receipe in you
this dish combines the favorite flavors of hungarian scrambled eggs with bacon, onion and peppers (an eastern western omlette) with a wine-braised pot roast and the ubiquitous sour cream.
after going to portugal and tasting,i found this recipe.you will love it!
i couldn't resist! named in honor of one of my all time favorite
we love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! you, of course, can have it anytime of year you want. very simple and clean flavors. a green salad, crusty garlic bread, and crisp white wine make a cl
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
this cucumber salad goes well with just any kind of meal. in sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.
my italian mom gave me this recipe years ago. it is a great mix of a white sauce and a red sauce with a nice little kick. we usually request it for our "sunday dinners". definitely a nice change. we all love it and usually make breaded chicken, good
watched this on tv last night and looked so simple and glorious once it had been cooked - i had to post it! hope to try this one out in the not so distant future, went down really well at nigella's table!
this comes from a little book, simply titled traditional portugese pudding, which i bought in lisbon. i haven't tried it but posted it by request.
quick sauerbraten, very good!! try it with boiled potatoes and purple sauerkraut.
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