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Greek Stuffing by Ella Mangelos VelthoenMy father always made this at special occasions and we loved it, but as time went on, I had to tweak it for my family. No more liver and gizzard in the recipe. It is a great vegetarian option as well, I still make it for Thanksgiving and it's a hit with the extended family |
1 vote
616 views
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Fried Pasta by kathy vegasSo what do you do when you have too much leftover pasta? Fried pasta! Fried noodle cakes are popular in a number of cuisines, particularly in Asian cooking. When cooked pasta is fried it becomes crisp and toothsome. Asian noodle cakes typically don’t use a binder; in this Italian-inspired recipe a bit of breadcrumbs, a beaten egg… |
6 votes
11618 views
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Spanish Rice by Wendi TaylorEver wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret... |
6 votes
11495 views
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Oven roasted asparagus and cherry tomatoes by Easy Cook - Laka kuharicaA quick and easy vegetarian dish. Easy suggestion: instead of fresh cherry tomatoes you can use whole tomatoes from a can, but before roasting, drain the liquid, split the tomatoes and remove seeds. Also, you can sprinkle herbs of your choice over tomatoes. |
1 vote
4766 views
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Roasted Broccoli by John SpottiswoodThis roasted broccoli recipe, adapted from the Barefoot Contessa, is really wonderful. It has a lot of flavor. We served it with a mild pasta, and it was just a wonderful combination. Don't be worried by the lemon juice and zest. They impart a subtle flavor that adds a nice dimension to this dish. |
25 votes
21183 views
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Bavarian Semmelknoedel/Bread Dumplings by FoodiewifeThis is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a perfect dumpling to serve with a stew that has rich sauce. Please see my recipe for Austrian Goulash, which is also a delicious beef stew with a rich paprika tomato sauce. This is so comforting! This pairs well with pork, too.… |
2 votes
7476 views
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Roasted orange Hokkaido squash by Easy Cook - Laka kuharicaThe squash becomes tender and sweeter when roasted like this and is a delicious side for meat. |
1 vote
2679 views
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Roasted Bell Peppers Salad - Salada de pimentos assados by Sofia ReinoThis is a traditional Portuguese salad you will find in most restaurants, especially during the summer. It is very fresh and goes very well with all types of grilled fish. Another idea is to add canned tuna and some hard boiled egg and you have a beautiful summer meal! |
1 vote
7648 views
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Bavarian Red Cabbage by FoodiewifeMy mother was born in Bavaria, and she taught me how to make this very traditional dish. Over the years, I've made a few tweaks of my own-- balancing the sweet and sour to make this dish a family favorite. I make this every year for our annual Oktoberfest, and it's one of our favorites. Please click on my URL link to see how I make… |
1 vote
8084 views
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Bechamel Sauce by Chef Smith* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The… |
2 votes
4504 views
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Butternut squash casserole by Easy Cook - Laka kuharicaVitamin and mineral rich main or side dish. |
1 vote
2842 views
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German Style Home Fries by Chef Smith
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2 votes
3693 views
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Buttered Brussels Sprouts by Amanda NatividadBrussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it. |
2 votes
4504 views
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Roasted Eggplant by Evil FairyThis is a dish you can serve as a side,bubbling hot,over pasta or cold with pita bread. You can either leave skin on or peel. You can also do on the stove,only you will need more oil. Eggplant acts as a sponge and will soak up all the oil. You use much less oil when you roast it. |
1 vote
5172 views
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German Spaetzle by FoodiewifeSpaetzle (SPETZ-LAY) is a traditional, and very popular German noodle. It's excellent to use in place of egg noodles. In Bavaria, where my family comes from, we serve this with a generous healping of Austrian Goulash or as a side dish with Schnitzel (breaded cutlets). Please click on my URL link to see how I make this on my blog, "A… |
3 votes
6581 views
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