Weir Dough for Pizza by Joanne Weir

Danish Aebleskivers by Salad Foodie

Æbleskiver (Danish pancake balls) are baked either plain or with an inside filling in a special pan with indentations or cups. The name comes from the Danish "apple slices" because that was used predominantly as the filling. Batter is poured into a heated æbleskiver pan to cook, with an optional filling of fruit or raisins promptly…

The sangria, perfect to cool this summer. by chefgonin

In a glass jar, put the chopped fruit, sugar and spirits, stir with a wooden spoon and quickly dissolves the soda and then add the wine. It is important that the wine and soda are very cold . Just when serving ice is added to stirring quickly to this very cold sangria. Place the jar on the table with empty glasses and each is…

Appetizers from Valencia -Cod dumplings by chefgonin

Valencia is a Mediterranean city in the cuisine culture is very important, do you know the Valencian recipes?, Discover them in http://valenciagastronomic.blogspot.com.es

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…

Faux Chocolate Silk Pie by Salad Foodie

A chocolate lover’s delight and so easy for Easter or Mother’s Day dessert. Rich and smooth, this take on French chocolate silk pie has a secret - tofu replaces heavy cream! But no one will know the difference - unless you tell! I tried this out on my unsuspecting son who avoids tofu-anything. He sampled it, then scarfed the whole…

Cheddar Cheese Tartlets by Chef Michael H Fitzpatrick

After i came out of Culinary Arts College all those years ago we threw a party and i made this simple but tasty App. They went so fast that i just had to keep them on my recipe list. Since then any party we throw the guests request them. This rich and flavourful Hors D'oeuvre can be made days ahead and frozen but do taste better…

Healthy Italian Vegetable Saute Recipe by Claudia lamascolo

Ready to shed some of those Holiday pounds? Here is a healthy way to do it and still very delicious. Come join me in my quest to lose 10 pounds by eating healthy. Here is what I am eating these days. Add whatever you like.

Crushed Greek tomato and olive oil sauce by Nicholas Huffman

Pomodoro style sauce with black olives, capers and chillies adding subtle character. Rich stewed tomato depth of flavour freshened with the addition of tomato puree or pasatta at the very end of the cooking to refine. Great with pasta, as a base for braising vegetables with the addition of a little stock or as a condiment to meat,…

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

Mini Quiche by Chef Smith

Most people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of…