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    142 Recipes

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    Nicely spiced pasta recipe. You can use lean pork chops instead of the schnitzels. I use 1/2" thickness. Instead of making your own Cajun spice, you can choose ready made. For pasta you can choose larger size pasta or noodles of choice.

    Recipe #289695

    This is one of my Aunts recipes from her famous Danish lunch.

    Recipe #289539

    I have an organic box of vegetables delived to my door once a week, and a recipe came along with 3 small heads of cabbage. The recipe came from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I served it with Danish meatballs by Bergy(recipe #12845) and a boiled potato.

    Recipe #288313

    This wonderful fish recipe is a must if you are a fish lover! We serve it with small fingerling potatoes or the small red skinned potatoes, steamed whole fresh green beans, and steamed fresh whole small carrots. For dessert if I have guests I always make a great Creme Brulee; sometimes if I'm in a rush I will buy Oetker's package, but mostly I make Creme Brulee #54681 by Mooseybear, and I always use the whole vanilla bean instead of liquid vanilla!

    Recipe #288212

    This a wonderful classical French dish, with a simple delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid. Tips: Use any of the following chopped fresh herbs and herb mixtures; 3 Tbsp. basil or parsley, 3 Tbsp. parsley and 2 tsp. tarragon, oregano, rosemary, thyme, or marjoram; 1 Tbsp. each parsley, chives & chervil and 2 tsp. tarragon. If fresh hers are unavailable, use one-third of the amount dried herbs instead.

    Recipe #287560

    Bring the flavours of North India to your table with this chicken-and-vegetable dish. Garam Masala is a ground spic mixture often used in Indian cuisine to add another layer of flavour. It is available in many grocery stores.

    Recipe #287555

    For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread.

    Recipe #287546

    I make this wonderful full flavoured chicken recipe when we have our friends over. It's a nice Mediterranean tasting dish. Sometimes I grill the chicken and serve the sauce on the side as a variation. I serve it with roasted quartered potatoes and blanched collard greens, endive or dandelion leaves depending on season.

    Recipe #287531

    Tempura, the technique of cooking vegetables quickly in a light crispy batter, originated in the Far East. Whether you eat a formal meal with separate courses, or whether you follow the example of many vegetarian and combine several dishes at the same time, something to start with is always welcome in our house.

    Recipe #125884

    I add this to my Avocado and Kiwi Salad.

    Recipe #121625

    Red currants, blackberries, or gooseberries could also be used, as could pitted black cherries. Please note the cooking hours are freezing time.

    Recipe #121623

    We enjoy this salad with a vegetarian dinner, I sometimes add strawberries.

    Recipe #121620

    This is a nice salad to add to your Vegetarian Summer Dinner Party

    Recipe #121617

    This makes a spectacular dish for a Vegetarian dinner party. You need to make the pancakes first. There is nothing difficult about cooking pancakes. The main essential is a good skillet. Strictly speaking, if there is oil in the batter, the pan does not need greasing, but I find it helps to use just a bit of oil. Cooking pancakes, apart from blinis, keep very well. Wrapped carefully in wax paper or plastic wrap, they will keep up to 3 days in the fridge or 2 months in the freezer. Single pancakes will thaw within an hour; a stack of pancakes should be left at room temperature for several hours. Filled pancakes can also be frozen. In this case, let the filling cool before use, as otherwise the pancake may become too soggy. To reheat, put in a lightly oiled ovenproof dish, brush with melted butter or oil, cover with foil or a lid and heat at 350 degrees F for 10-15 minutes if unfilled, 20 minutes if filled. Buckwheat flour can be used instead of up to half the whole-wheat flour. It produces tasty pancakes with a dark, speckled appearance, which are especially good with strong flavours and sour cream. They are substantial, so make them as thin and lacy as you can.

    Recipe #121615

    This is a wonderful spring appetizer for a Vegetarian Dinner Party. I then serve Galette with Tomato sauce, Mushroom Salad in Tofu, Avocado and Kiwi Salad and for dessert Black-currant Yogurt Ice Cream and a Cheese Board with Oatcakes.

    Recipe #121592

    Leftover baked potatoes can be successfully used for this

    Recipe #121237

    A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.

    Recipe #121225

    This oatmeal cookie recipe is one of my favorites. Easy to make in a jiffy. I make them larger and wrap in cello with some decorations and a nice ribbon for a little gift to take to a friend.

    Recipe #119203

    We love trouts in our house. I get 10 lbs. of freshly caught trout whenever I run out. I vacumn pack them into a serving for the two of us. This recipe is easy to do, I use the fillets and they cook real fast. I serve them with a steamed new red skinned potato and green steamed beans. Nice and easy!

    Recipe #119202

    Visiting my Sister-in law Marg in Cornwall over Easter was great. What was a bonus was to go home with her prize cake recipe. I will share it with you. It's top-notch and easy to make for having a few friend in for tea or coffee on a Sunday afternoon.

    Recipe #116130

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