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	Chicken Cordon Bleu - Schnitzel Style! by Salad Foodie I 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 5 reviews 5 comments 37202 views
	Italian Meatballs by Salad Foodie Years 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 5 reviews 8 comments 51358 views
	Shrimp Scampi with Angel Hair Pasta by Patricia Stagich This is a spin off of the Cheesecake Factory's recipe!	3 votes 1 review 3 comments 28700 views
	Alaska pollack fish cakes by Easy Cook - Laka kuharica Delicious fish cakes ideal for lunch or supper. You can make them the previous day up to step 6 and just proceede the next day. Saves time!	2 votes 5771 views
	Italian meatballs by Deanna Martinez-Bey The quality of your ingredients will make or break the dish you are preparing. The key to these meatballs are the types of meat and bread you use to make them. These are called Italian Meatballs because this recipe is a family recipe and you guessed it, it came from an Italian family. Mia Famiglia!	2 votes 7903 views
	Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar by Blackswan Foodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table.	1 vote 7025 views
	German Meatballs and Sauerkraut by Salad Foodie I 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 1 comment 11275 views
	Arangini.....or Rice Balls....or Werewolf balls....I'm not sure by Michael Swiney The German Goddess and I were discussing food one day, as happens a few times a week. On day I was making something that she couldn't pronounce and she just deadpanned "Dracula's Balls?" Ummm.....Noooo, but that's what we'll call it from now on. K?…	1 vote 1 comment 7581 views
	Baccala' e ceci by Frank Fariello Everyone knows that Friday is fish day for Catholics (even for some lapsed Catholics like myself). A traditional Friday dish in Rome is baccala' e ceci, salted cod fish with chick peas. (I love fried baccala', and there was a well-known place on via dei Giubbonari, close to our apartment, called Filetti di Baccala' that I loved to go…	3 votes 2 reviews 3133 views
	Frittata ai carciofi (Artichoke Frittata) by Frank Fariello The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, be it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary galaxy. One of my favorite frittate, especially this time of year,…	5 votes 3 reviews 2 comments 6022 views
	Authentic Italian Rice Balls (Arancini) by ChaCha Can Cook This recipe comes from Evelyn Cipriano who was a wonderful cook. She was very "Old School" Italian, and even made mozzarella cheese from scratch. The better the ingredients you use, the better the results. I made an "amped-up" version by adding sandwich pepperoni, procuito, provolone, & salami with Angus ground round. Fabulous!…	1 vote 10143 views
	Shrimp Jambalaya with Grits by Mary Shaldibina This is light, delicious and very original dinner recipe.	3 votes 2 reviews 21623 views
	Pasta capperi, olive, anchovy by Paola Polati This is a mediterranean sauce for pasta, it's very simple. As you may know from my profile I don't use garlic and onion, but I will write the recipe for garlic "lover" also. Salt warning: I buy salted capers, before use them I wash them to remove the salt grains, and I leave the capers in a cup with water for 10 minutes. Anchovy are…	6 votes 1 review 3 comments 8008 views
	Bernese Rösti by Marc Enggist Typical Swiss Potato Recipe	2 votes 1 review 3508 views
	Stuffed trout by Easy Cook - Laka kuharica Trout with delicious stuffing.	2 votes 3077 views

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