It's technically a 'one-skillet' dish, but the idea is the same - everything goes into the skillet and dishes are kept at a minimum.
Author: Erica Krause
I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh...
Author: Little Bee
My hubby says this is the best kugel ever--high praise as he normally won't touch kugel. Lovely!:) Enjoy!! Update: I've sort of doubled this recipe (used a 4.8 qt. or #234 Pyrex pan (15 x 10 x 3 inches),...
Author: BecR2400
Here in Yorkshire you can't have a Sunday roast or Christmas dinner without Yorkshire Puddings. This recipe was adapted from one featured on Gordon Ramsey's F-Word television program. If you have any leftover,...
Author: -Sylvie-
I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking...
Author: Cynna
This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped...
Author: K-Dub
These slow cooker turkey sausage meatballs are tasty and easy to make.
Author: paulettej426
This is the best lasagna I have ever had. And since you don't actually make the sauce, it is very quick and easy to make. You can even make it the night before and then just heat it up when you're ready....
Author: AZRoxy63
Make and share this Pancetta and Asparagus Pasta recipe from Food.com.
Author: Laka
This cookie has been a tradition for several generations in my Sicilian family. Our Uncle Frank always made them for us. They are thought to be a Christmas cookie, but he would make them all year long....
Author: mrsjohnson
My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!
Author: BKET
One of my favorite recipes because of the nice cream sauce and dark meat chicken. A classic French recipe.
Author: Jeffrey Mehlhorn
Great left over meal if there is some left. Freezes well, too. Try it with ground turkey.
Author: MJALOVE
These are the kind of cookies you'd spend a fortune on in an Italian bakery. They are made with almond filling, not almond extract. Very rich, cake-like cookie with chocolate topping. This recipe came...
Author: nella marley
This is a popular meat dish from Southern Norway. Lamb and cabbage are layered and stewed with peppercorns. Serve with boiled potatoes that have been sprinkled with parsley.
Author: KATHYANN9
There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.
Author: MsPia
Make and share this Pizza With Sausage, Sauerkraut & Swiss Cheese recipe from Food.com.
Author: ElleFirebrand
Calimocho, or kalimotxo, is a very popular Spanish cocktail that is served in many bars and prepared by Spanish youth during traditional 'botellon' parties. Calimocho originated in the Basque region of...
Author: EKRUDERT
Layered and baked cheddar brats and sauerkraut, with mustard and brown sugar sauce, topped with crispy french fries.
Author: paticu
Make and share this Mock Devonshire Cream Substitute recipe from Food.com.
Author: Anne Edgell
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is...
Author: Irishcolleen
Make and share this Orzo Salad With Tomatoes, Feta, and Red Onion recipe from Food.com.
Author: Chef 669019
Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.
Author: teenxxchef
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a...
Author: James
Make and share this Herring Salad, Swedish Style recipe from Food.com.
Author: Boo Chef in West Te
Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favorite holiday treat for Italian-Americans. This family favorite has been handed down from...
Author: Tiffany Taylor
Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.
Author: BecR2400
This is an amazingly good traditional Scottish confection, like a dulce de leche fudge.
Author: Lizzie Mac
This is a twist on the traditional meatloaf! A lamb loaf is made with a generous amount of parsley and onion, and seasoned elegantly with lemon zest and allspice. Serve with pita bread or rice.
Author: CZ24
Make and share this Olive Garden Spinach & Artichoke Dip recipe from Food.com.
Author: Kritty
Very quick and easy Italian anise lemon cake just like Mama used to make! Serve with a thin icing of milk and confectioners' sugar.
Author: East Village Girl
Found this in a magazine. It takes a while to make, but isn't home-made always better than store-bought? =) BTW, according to the magazine, the recipe calls for extra-large eggs, NOT jumbo eggs.
Author: Galley Devil
Spicy, savory, cheesy chicken with a twist, that's the Florentine flavor!
Author: Carol Henriques
I found this recipe quite some time ago and have turned it into my own. It is utterly delicious. I tend to eat it while it is still a little runny; if you want a firmer texture, freeze overnight. Put in...
Author: Tatiana
Make and share this Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes recipe from Food.com.
Author: Phil Franco
My son's favorite cookie in the world. He has me bake a massive batch of these cookies for him once a year so he can wrap them in foil and freeze them so he can eat them year round! In place of chocolate...
Author: Cody
Healthy, light and refreshingly good! Copycat of Italianni's restaurant best selling pasta dish. Believe me, you wont taste the anchovies here. Enjoy!
Author: shygirl
This is a traditional Greek salad with green pepper, tomato, cucumber, red onion and feta cheese. If you have like kalamata olives, add them for extra color and flavor.
Author: Sandra
Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Author: Paula Fitzgerald
This hearty lasagna is sure to warm you up on those cold winter nights. Whole milk ricotta and tangy chevre goat cheese, layered with kale and mushrooms. Delicious! If you like more sauce with your lasagna,...
Author: Erin Marie
This is an authentic German cheesecake recipe from my friend Isolde, a dear friend and coworker, gave to me many years ago. Quark is found in Germany and parts of Europe. If you cannot find quark you may...
Author: ~TxCin~ILove2Ck
This is a recipe my family has been using for 3 generations! It works perfectly every time! The manicotti are so delicate that they just melt in your mouth! Its so easy to make also! If you can make crepes,...
Author: LILLIANCOOKS
This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.
Author: Tammy
If your planning a toga party or just want a taste of ancient Rome, this is an authentic version of an ancient Roman cheese cake. Its pretty different from a New York style though. This cheesecake can...
Author: Namaste Mama
Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.
Author: Sandi From CA
I just dug this out of my grandmother's recipe booklet, and it used to be one of my most favorite things to eat that she made when I was a child. The dessert is similar to a chocolate pudding, but would...
Author: mark b
This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped
Author: Kozmic Blues