All recipes » Appetizers & snacks » European
Libum from PompeiRecipe for the ancient roman bread from Pompei. |
Easy Cook - Laka kuharica
Apr 2011 Intermediate |
5 votes
63533 views
|
||
Egg salad with cucumber and basilThe beauty of spring is captured in this egg salad fragrant with fresh basil, green onions, and crunchy… |
Easy Cook - Laka kuharica
Mar 2024 Intermediate |
1 vote | ||
Austrian GoulashThis recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made… |
Foodiewife
Mar 2011 Advanced |
2 votes
13129 views
|
||
CLEVER on ROASTED GARLIC cloveAn incredible way to simply roast GARLIC to its rich caramel luscious state. Here is my very clever method on how to roast garlic to get the… |
Foodessa
Aug 2010 Professional |
6 votes
11957 views
|
||
Ciliege torta della NonnaA tarta made with cherries (you can use other types of fruit such as apples, pears and figs) that is easy to make. It will impress your guests! |
Patricia Turo
Aug 2010 Intermediate |
3 votes
3158 views
|
||
CHEF EDDY'S BRUSSELS WAFFLESChef Eddy Van Damme has this waffle that he does, That is out of this world. On his website he goes into explaining about the way the Belgium… |
Michael R. Long
Jan 2011 Advanced |
1 vote
10437 views
|
||
Anginetti: Lemon Drop CookiesDeliciously light, lemony, and zesty. An easy cookie to make and it looks terrific on any party tray. |
Joanne
Sep 2012 Intermediate |
1 vote
9197 views
|
||
Parcels with asparagus, mozzarella and prosciuttoDelectable and very elegant hors d'oeuvre that is really easy to make. |
Easy Cook - Laka kuharica
Jun 2012 Intermediate |
1 vote
3078 views
|
||
Parmigiana di melanzane (Eggplant Parmesan)Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But… |
Frank Fariello
Aug 2010 Advanced |
6 votes
12729 views
|
||
ROMaSCO romesco PESTO sauceA savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian. Aromatic, rich and incredibly… |
Foodessa
Jul 2010 Professional |
3 votes
5591 views
|