Combine pork and beef mince in this light spaghetti Bolognese, to which a splash of red wine and plenty of garlic are added to create a hearty, flavorful family dinner.
Nothing beats a meat pie for a cozy dinner. Beef stew makes a wonderful filling, slow‑cooked for an exceptionally tender result.
Насолоджуйтесь нашою інтенсивно горіховою випічкою, яка поєднує в собі тарт і торт завдяки своєму коржевому дну та волоській начинці. Подавайте з чашкою чаю або з морозивом на десерт
With golden swede, creamy potatoes and a crunchy breadcrumb topping, this variation of the Cumberland pie will become a warm winter favourite.
This beautiful cake is tasty and perfect for a special occasion.
These ultra‑luxurious chocolate eclairs, filled with a creamy vanilla custard, are worth the effort. Make a batch of these classic French pastries.
This classic recipe stays as close as possible to the Italian tradition — without garlic, white wine instead of red, and a little milk added at the end. A great source of iron and folic acid.
Combine chocolate with passion fruit to create an indulgent dessert. The tangy-sweet fruit filling pairs perfectly with a rich ganache.
Luxuriously tender meat, marinated in herb and garlic, creates a delicious main dish worthy of a festive table.
This recipe originated as one from Barefoot Contessa, called Bay Scallop Gratin, however I made a few changes to her original ingredients and the cooking technique. I also make this with Bay Scallops, Sea Scallops or Tilapia - all with equal success. The original recipe used Pernod, however Sambucca is less expensive and is usually available in a "mini" at the liquor store. You can make individual dishes or use a larger casserole, depending on your audience, but I prefer the individual dishes because each person gets some nice juice in which to sop some crusty bread.
Make and share this Gypsy Tart II recipe from Food.com.
This is the original recipe for that famous German pastry. It consists of biscuits placed on top of one another with chocolate filling in between. This recipe has been in the family of my husband for years. Prep time is cook time
Give your chicken extra flavor! This dish is delicious and a pretty choice for a dinner party or an elegant family meal. I have also made this succesfully with thighs and whole chicken.
This recipe comes from Chuck Taggart's Gumbo Pages. Time of cooking will vary depending on the rate at which you reduce the sauce. It is best to do it slowly. Originally posted here by Mean Chef. Taggart's recipe for sauce espagnole is posted here as well--#69668.
This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.
Allow one hour cool time.
This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
I saw this on a food blog and wanted to make it. What better way to change the ingredients to American measure than recipezaar? I haven't made it yet, but I'll assume it's not as sweet as American cheesecakes.
PAMA Pomegranate Liqueur
Great recipe for Beef Wellington, tastes great!
Famous for having been created at the Parker House Hotel in Boston Massachusetts. Adapted from Your Guide to Boston, Mass. A little history: The Omni Parker House Hotel is a hotel in Boston, Massachusetts, currently owned by Omni Hotels and named the Omni Parker House. Not far from the seat of the Massachusetts state government, it has long been a frequent rendezvous for politicians. The Parker House is known for having invented American foods such as Boston cream pie and the Parker House roll, and for having coined the term "scrod". The Omni Parker House currently has 551 rooms and suites that underwent an $80 million renovation completed in 2000. The Parker House opened in 1856. Many well-known people have worked at the Parker House, including Ho Chi Minh who was a baker in the bakeshop …
My take on traditional moussaka. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated to freshen it). Flavour is more pronounced at this temperature.
This is a recipe that was very popular in the '70's. Easy to put together and quite delicious.
This mocha and fudge pie is always a huge hit with family and guests! A spectacular yet easy to prepare make-ahead dessert. Simply assemble in advance, and then store in the freezer until serving time. Serve with whipped cream and a maraschino cherry on top. YUM! Note: Cook time is freezer time.