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    58 Recipes

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    This is my first attempt at working with Filo and I ruined a couple of sheets before getting the hang of it. I wanted to do a dessert and this seemed like a natural. I actually made 4 different flavors but the one everyone liked the best is the one I will post. 1. vanilla 2. vanilla and brown sugar 3. coconut 4. coconut and brown sugar. The apricot flavored white wine I used was Fetzer's Gewurztraminer. uh huh, uh huh...... For white sugar, I use bakers sugar - it's a little finer and dissolves faster. Time does not include soaking raisins.

    Recipe #116423

    I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.

    Recipe #116418

    One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada. So this recipe is named in honor of all my Acadian relatives. Creole seasoning is a blend of garlic, salt, paprika, cayenne, basil and thyme in equal amounts. The chicken could be poached if no steamer (keep water just below boiling point.. cook chicken in garlic flavored water until juices run clear)

    Recipe #116385

    I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.

    Recipe #116352

    This has a wonderful Italian flavor and was a favorite with my tasting victims. I had such fun creating this recipe, and hope everyone enjoys eating it as much as I did creating it. These can be prepared ahead of time and popped into the over before eating. The times are really a guess because I was creating three different recipes at one time. The chicken can be poached if you prefer (place garlic and chicken in water and keep water at just below boiling point)

    Recipe #116311

    Posting this in response to a request and also because it sounded delicious. I found it researching the net and the site just said it was imported from MasterCook. I haven't tried it yet, but when I get over my current sugar high from Easter, I will try it. Preparation time includes stirring while cooking.

    Recipe #115067

    This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.

    Recipe #111131

    I saw this on the food network with Giada De Laurentis. It looked so good I ran up to the store for the ingredients. I did add some shrimp and mushrooms to make it a full meal.

    Recipe #110959

    I love to find things that don't have to be baked and are still delicious. This was given to me by my sister in law many (oh-so-many) years ago. You'll need a 7 or 8 inch spring form pan. This delicious dessert has a texture more like custard then cheesecake. Time does not inclued chilling. Note: The 1 2/3 cups of evaporated milk is slightly more then a 12oz can. I just added regular milk to bring it to 1 2/3.

    Recipe #101102

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them, two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.

    Recipe #98731

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them two to a recipe but if you want them all, there are 5 of them or 10 recipes. They are made from one basic cooke dough. I think some of them may be posted individually but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.

    Recipe #98730

    This is a great recipe for variety (English, French, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican, Greek). I have split them two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98729

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them up two to a recipe, but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98644

    This is a great recipe for variety (English, French, Greek, German, Flemish, Italian, Swedish, Norwegian, Turkish, Mexican). I have split them up two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98643

    I am planning an Italian dinner and searched the net for a braciole that was a little different. This was certainly it. It came from food network. I won't be making it until mid September, but wanted it in my cookbook and shopping list. As an update.. I did make this in September and it was wonderful and I'll make it many times. It was tested by my Italian family and they loved it.

    Recipe #98372

    This recipe is basically by Emeril Lagasse. I like it because I can fix it in the oven although he deep fried them. But he gave instructions for oven. Also, there is a recipe for preparing the pastry from scratch or using premade puff pastry. I opted for the puff pastry in the oven. Very tasty and pretty to look at.

    Recipe #95545

    A nice change from the norm. Found this somewhere on the net and printed it out. But I don't have the source.

    Recipe #95462

    I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it.

    Recipe #95321

    This is a soup my mother fixed often when I was a child. It's not easy to find oxtails but the search is definitely worth it. I had a friend once who bought a side of beef and was going to throw away the tail. I snatched them out of her hand and hugging them to my chest, ran home and made oxtail soup. I brought her a bowl and after much hesitation she tried it. That was the last time she gave me these choice bones.

    Recipe #94718

    I love trifles because everyone is so impressed with the way they look. This one is great for after a holiday dinner or for New Years Eve or to celebrate Tuesday. I really feel it is a festive dessert. This look very pretty in highball or cocktail glasses. I found it on Food Network.

    Recipe #90956

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