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    You are in: Home / Cookbooks / Other European
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    Other European

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    From the May 2011 "Real Simple" magazine. DH and I made this quick and easy recipe for dinner tonight and thought it was a great weeknight meal. I used frozen ravioli, homemade from a local Italian bakery and used the Pecorino cheese. We did not need to use any of the reserved cooking water. Serving size says 4, but DH and I ate the whole batch ourselves.

    Recipe #460215

    Health Magazine December 2009. Haven't tried yet but sounds good!

    Recipe #400476

    Posted for ZWT4, Greece.

    Recipe #305369

    2 Reviews |  By BB502

    Real Comfort Food!This is such a different recipe for Pierogies. We love the change from regular pierogies. These potato filled dough pockets taste soo good when made this way!When we have leftover regular pierogies, we make a casserole of these! Yummm!You can vary the recipe with different "add-ins" also. We add different chopped veggies, or ham, or bacon, etc.Really a great no-meat dish, also!

    Recipe #56813

    Some of the typical ingredients for original mole sauce are difficult to get here. Today I came up with this, and it turned out a pretty good adaptation of the real thing. For the harissa, you can use piri-piri, sambal olek or whatever kind of chili preparation you like.

    Recipe #491802

    Adapted from a recipe by Fabio Viviani. Reducing the quart of beef stock to 1 1/2 cups is not included in prep time and a must for a good depth of flavor. A good stout beer is also a must for this recipe, I use Guinness extra stout. Boneless or bone on ribs can be used for this recipe. I have stated 8 hours for cooking time but that will depend on your crock pot, with mine the bone on ribs were almost done at the 6 hour mark so I turned the warm cycle on and let simmer for 2 more hours, they were perfect.

    Recipe #471922

    This is a really different tasty meal. You could use any veggies you prefer in the center and change the cheese if you want to do so.

    Recipe #475479

    Vegetarian recipe from Albi and Walthers, Greens Glorious Greens.

    Recipe #370725

    14 Reviews |  By Geema

    You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.

    Recipe #69106

    You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

    Recipe #54823

    This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time.

    Recipe #410441

    This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

    Recipe #233481

    This was the only dish my father ever made, but it was so rich tasting, he fooled everyone into thinking he could cook! His trick was a bit of blue cheese in the alfredo sauce. I prefer shrimp in this dish, but chicken would work as well. If you opt for shrimp, use jumbo large shrimp so that they can stand-up against this thick sauce and spinach noodles. This dish is fairly simple with few ingredients... but make sure that your serving dishes, tools and ingredients are prepped beforehand in order to help with fast timing. Shrimp and fresh pasta are easy to over-cook (Or is that just me?).

    Recipe #108443

    This is only called Matthews cos he likes it (not that he can or would cook unless I was seriously miffed at him) and he would eat it all the time if he could fatty that he is, I updated it a bit after paddy's day as I had been spending my life tending to my new puppy who is lovely and tries to eat Irish stew. I may be being blasphemous by saying it's Irish. It feels Irish so I apologize in advance if I have it wrong he he. I had some bourbon knocking about so I thought I'd throw that in the marinade as well.

    Recipe #365807

    It may not actually cure cancer. It is probably the best soup I have ever had and make at least twice a month if not more. The recipe is easily doubled and as it sits in the fridge it gets better and better.

    Recipe #269984

    I made this salad at my restaurant with couscous and a few other differences. Since I can't eat wheat I made some changes to suit my "at-home" needs. Lamb Strip loin is out there! Make your butcher your best friend. Segments of blood oranges can easily replace the puree-- though their season is fairly short. That change-out might leave you wanting a bit of 'sauce'...

    Recipe #162827

    This a recipe from Ben O'Donoghue from the ABC Delicious Magazine (Australia). I haven't made this one as yet but my husband likes rabbit so I decided to keep this one to make some time in the future

    Recipe #314815

    Fish recipe from Fran

    Recipe #166857

    Husband is dieting. He loves this!Recipe from- Betty Crocker's Healthy New Choices Cookbook.

    Recipe #18327

    I grew up with this, as well as the meat version which is called Panackelty, (Recipe #423393). It is a cheap and cheerful supper dish, that would satisfy the hungriest of workers and families. Layers of potatoes are fried with onions and cheese for a delectable supper dish, and one of my all time favourites. Historical note: This is a traditional Northumberland supper dish which is said to have taken its name from the French 'Hachis', meaning to chop or slice. Traditionally Pan Haggerty is always served directly from the pan in which it is cooked.

    Recipe #423399

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