This recipe comes from my Italian aunt, who every Christmas makes some of the best cookies. You can substitute vanilla and lemon extract for flavor variation. Sometimes it helps to be smarter than a 5th grader when you make these.
I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.
Hungarian noodle dish served with braised meats and paprikash dishes.
I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.
This is from the Chicago Tribune and when I tried it, I understood why the author described it as "something a mobster would eat." It's rich, satisfying and luxurious. And simple to double the servings. You could serve this as an appetizer, or a main course.
We love the smell and taste of cardamom around the holidays and found this recipe in our local paper. Cardamom tastes like a mixture of ginger and maybe cinnamon and can be very strong. If you're adding more, go with a light hand.
This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready !
And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.
We were brought up calling it slop growing up and it kinda looks like slop, but we all love to eat it and it's even better leftover. Call it whatever you want . . . no one asked you if you liked the title. Season to taste means exactly that . . . if someone who is eating this is on a salt-restricted diet, than make something a bit more healthy than a dish named Slop.
This is so flavorful and tender . . . follow the directions and do not increase the oven temp to shorten the cooking time or meat will be dry and tasteless. It's worth the wait. Or, you could use ketchup (?) and add other ingredients to make a completely different recipe as one post suggests. But then, why would you ?
A smooth, creamy corn chowder prefect for those cold wintry Minnesota nights. Add a garden salad and a crusty loaf of Italian bread and you've got yourself a meal. Sometimes, I add a little fresh or dried dill for a little change.
I found this recipe in our local paper and have tried several variations. I found that the orange marmalade works best for both durability and you just can't beat the taste of orange and chocolate together. I tried raspberry dipped in white chocolate and they were good as well.