This authentic recipe was given to me by a Greek co-worker. This is a delicious, sweet, finger-licking Greek dessert. When you are working with phyllo dough, keep a slightly damp towel over your phyllo sheets so they don't dry out. When peeling off a phyllo sheet from the stack, do so by one end and pull away slowly to avoid tears. Small tears won't matter too much in this recipe. However, if you completely rip up a phyllo sheet just discard it and try again!
Eva Longoria is a fabulous cook. She developed this recipe through many trial and error attempts, until it was perfected. Now we can all benefit from her trials. This is a really delicous bolognese. I hope you enjoy it as much as we do!
Another recipe from German Cooking cookbook. These traditional cookies will almost melt in your mouth. To get the proper consistency in these cookies, make sure the almonds are finely ground, not chopped!
This is a newer Barefoot Contessa recipe that we just tried and loved! There are few ingredients and it is very simple to prepare. The sauce is just delicious and complements the fish extremely well. Enjoy!
This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!
A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special.
Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.
I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!
The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. Note: I really like to toast my rolls or bread for this recipe. Also, you can use any type of firm white fish. Enjoy!
This is a simple, delicious soup that can be served either hot or cold. Adding ham is optional. Note the chopping of veggies in the ingredient section. Once everything is prepped, the soup comes together in a snap! This soup goes well with a nice piece of crusty bread...or toasted bread drizzled with a little bit of olive oil. Thanks go to Jamie Oliver!
Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.