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	Portuguese sweet rice by nazevedo Easter is coming and this is one of the most traditional Portuguese desserts and all over the country you will find it. There are different local ways to make it. This is our family recipe. It’s absolutely delicious!	5 votes 2 reviews 1 comment 31320 views
	Apple Brie Appetizer Soup by Sara Gray Well, this appetizer soup certainly surprised me! It's reminiscent of a Brie appetizer that's garnished with apples, but made into a soup appetizer - a new twist on an old theme. Serve your guests this delicious appetizer and they'll want to skip dinner (just kidding!) It's delicate in nature and the riper the Brie cheese, the…	2 votes 9416 views
	Fondue - Gouda/Gruyere & Bacon by Michael Chen A really tasty (albeit decandent) fondue. I've done this for a cocktail party & for an X-mas appetizer. It always goes over well (though if only a few people, it will fill them up). The stirring in figure-eight is important, otherwise, the dipping foods are not (everything goes well dipped in cheese & bacon). How much flour to add…	1 vote 1 comment 8024 views
	Beans Beans Beans, Dried Beans Rule! by Claudia lamascolo The easiest way to make sure they are always cooked perfectly. Here is a video in the link to show you how~	1 vote 4 comments 4204 views
	Carrot-Ginger soup by karenrecipe Carrot and ginger soup most healthy soup than any soup in this world . i hope you will enjoy the recipe and try as well .	1 vote 1 comment 5623 views
	Mulligatawny Soup Recipe by Hina Gujral Mulligatawny Soup is an English soup recipe with origins in Indian cuisine. To be more precise the roots of its origin are in the Anglo-Indian Cuisine developed during the British Raj in India. The name originates from the Tamil words millagai/milagu and thanni and can be translated as “pepper water”. Many relate Mulligatawny Soup…	1 vote 2463 views
	Duck Leg Confit by Chef Paul McGovern This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…	1 vote 3866 views