United States Chef
Recipes rated by Frank Fariello (Page 7)
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Borage filled RavioliEarly Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram |
Mar 2010
Professional |
3 votes
9227 views
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Pasta with Fennel and HamLight but tasty pasta dish delicate colors. |
Mar 2010
Intermediate |
8 votes
2246 views
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Pasta with Cabbage"Sweet" and light pasta dish! |
Mar 2010
Intermediate |
7 votes
2440 views
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Tagine of Chicken with TurnipsThis is a wonderful recipe we made for a large group last night. I doubled the recipe below...but provide this as guidance for a normal night's… |
Mar 2010
Advanced |
6 votes
3881 views
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Irish Stew with GuinnessTraditionally made with lamb or beef, Irish stew is one of the mainstays of Irish cuisine. As with most types of stews in world cuisine many… |
Mar 2010
Advanced |
4 votes
975 views
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Portuguese Fish and Chips-Bacalhau a BrasIts yummy, its addictive and truly amazing! If you can get your hands on some salted cod, please, please try… |
Mar 2010
Intermediate |
3 votes
5775 views
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Mango Curry Cream Sauce Prawns and Scallops with Wild RiceHere is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a… |
Mar 2010
Advanced |
3 votes
2697 views
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Open Quiche (with Leek, Bacon and Potato)Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the… |
Mar 2010
Advanced |
3 votes
2967 views
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Pasta In Spinach Cream SauceAs I had promised in my previous post here's a way to use your Enriched Spinach Puree for pasta. Pasta in spinach cream sauce as the name suggests… |
Dec 2009
Intermediate |
3 votes
1045 views
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Gnocchi Carmelita's WayFor soft light fluffy pillows that taste of potato, I have always made potato gnocchi without using egg at all and keeping the amount of flour to a… |
Mar 2010
Professional |
2 votes
5113 views
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