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Chicken Cordon Bleu - Schnitzel Style! by Salad FoodieI fell in love with veal cordon bleu prepared schnitzel style in restaurants while living in Germany in the late 60's. But stateside, veal was hard to come by when I first began to replicate the recipe, so I subbed chicken breast. I have come fairly close to the 'authentic' versions my memories provide of this delicious main dish. I… |
14 votes
37202 views
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Italian Meatballs by Salad FoodieYears ago I had an Italian neighbor who became a close friend. I always commented on her delicious meatballs and one day she shared the recipe with me. I have made them ever since about the same way. You can vary the meats using what's on hand, but I usually select lean ground beef, turkey, chicken or lamb, with an equal amount of… |
16 votes
51358 views
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Shrimp Scampi with Angel Hair Pasta by Patricia StagichThis is a spin off of the Cheesecake Factory's recipe! |
3 votes
28700 views
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Deep Fried Brussels Sprouts by Nate ApplemanThis dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for. |
9 votes
29351 views
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Steak Tacos by Jeremy Cheng
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8 votes
18789 views
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Sweet and Sour Pork by Chez la mere
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2 votes
21556 views
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Bernese rosti by Brett Ede
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1 vote
3960 views
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German Meatballs and Sauerkraut by Salad FoodieI have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the… |
1 vote
11275 views
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Asian-style Deep Fried Chicken Wings by A.L. WiebeI have been making this version of chicken wings for years now, and they are always a hit. This is just the basic marinade recipe, so depending on my mood, I spice them up some with extra Sriracha sauce, maybe some garlic. Do what makes you happy, but enjoy and have fun with it. *P.S. this will likely destroy your deep-fry oil, so… |
2 votes
15129 views
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Bulgarian Makitzi by Casey AngelovaThe makitzi that my mother-in-law makes are from her hometown of Berkovitza. She describes the recipe as very basic, so you can add any filler to the dough. The recipe is very rough as she doesn't really measure anything exactly, so I will use my description and her recipe to make this as clear as possible. |
2 votes
5425 views
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Salmon Patties Like Mom’s - well sorta! by Salad FoodieMy siblings and I just loved salmon patties in the “good old days.” Mom was in the workforce so the pantry was always stocked with canned salmon for this quick-to-fix meal. There were five of us, and the recipe using one can (then 16 ounces) made 5 patties. This version is close to Mom’s, but overtime I tweaked it to my liking. It’s… |
2 votes
8554 views
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MALAYSIAN FISH BALLS by Linda Tay EspositoBouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore… |
2 votes
21662 views
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Crab Cakes by Ryan Fillhardt
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7 votes
23015 views
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RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay EspositoI learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by… |
1 vote
11294 views
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Churros by Dominick CostaBeing in New York City, you are often surprised with crazy and random surprises. Everyday there is something, whether it be on the subway, walking down the street or in a restaurant. One of my favorite surprises is walking into a subway, and there will be someone selling Churros off of a sheet pan, two for $1! I’m always a sucker, and… |
1 vote
3953 views
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