Recipes rated by Frank Fariello (Page 7)

United States Chef

	Borage filled Ravioli by Carmelita Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram	3 votes 2 reviews 9227 views
	Pasta with Fennel and Ham by Tania Mattiello Light but tasty pasta dish delicate colors.	8 votes 2246 views
	Pasta with Cabbage by Tania Mattiello "Sweet" and light pasta dish!	7 votes 2440 views
	Tagine of Chicken with Turnips by John Spottiswood This is a wonderful recipe we made for a large group last night. I doubled the recipe below...but provide this as guidance for a normal night's meal. Every single guest had a second helping, so I know they liked it! Pretty easy to make too.	6 votes 2 reviews 5 comments 3881 views
	Irish Stew with Guinness by kathy vegas Traditionally made with lamb or beef, Irish stew is one of the mainstays of Irish cuisine. As with most types of stews in world cuisine many versions of “authentic” Irish stew exist. The following version is my personal favorite.Cut the meat into 2 inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour…	4 votes 3 reviews 975 views
	Portuguese Fish and Chips-Bacalhau a Bras by ruth martins Its yummy, its addictive and truly amazing! If you can get your hands on some salted cod, please, please try this. And if you can't, try it anyway with fresh cod, just add more salt. I know I will! Getting cravings already lol!	3 votes 2 reviews 1 comment 5775 views
	Mango Curry Cream Sauce Prawns and Scallops with Wild Rice by Robert-Gilles Martineau Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!	3 votes 2697 views
	Open Quiche (with Leek, Bacon and Potato) by Robert-Gilles Martineau Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without pastry, calling them “open Quiche”. They are simple to make and are welcome by foodies with an allergy to flour. Here is the simple one I made for the Missus last night a very cold…	3 votes 2 reviews 2 comments 2967 views
	Pasta In Spinach Cream Sauce by Shirley As I had promised in my previous post here's a way to use your Enriched Spinach Puree for pasta. Pasta in spinach cream sauce as the name suggests is rich in spinach and cream.I have used elbow macaroni, do use your child's favourite pasta to make it fun for him/her.After I had finished preparing it and tasting it, I was quite happy…	3 votes 1045 views
	Gnocchi Carmelita's Way by Carmelita For soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a minimum. Blog followers have tried my recipe and loved it, see for yourself and let me know what you think!	2 votes 5113 views