All recent recipes
Black Russian Cake (Тёмный русский торт)
Preheat oven to 350 ° F (175 ° C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan. Bake at 350 ° F (175 ° C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack. Make a glaze by combining ¼ cup coffee liqueur and ½ cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a ... View full recipe
Submitted by tema at 10:02 p.m. on Dec. 29, 2009.
Cheese Beer Soup
Brown flour in butter. Slowly add stock, stirring constantly with a whisk. Cook until slightly thickened. Add vegetables, simmer 20 minutes. Stir cheese until melted. Add milk and beer, reduce heat immediately. Add parsley and cook at reduced heat another 5 minutes. Season to taste with salt and dash of pepper. Serve hot. 8 servings. View full recipe
Submitted by patrick at 2:25 p.m. on Dec. 30, 2008.
Pasta Salad with Roasted Butternut Squash and Feta Cheese
Heat Oven to 150C Lightly oil baking tin Peel, de-seed and chop Butternut squash into 1cm slices. Arrange squash on baking tin and place in oven for 15 minutes or until soft. Add pasta to a large pan of boiling salted water. Add finely sliced garlic cloves to baking tin, and put back in oven for 5 minutes. In a large bowl, mix the drained pasta, roasted squash, tomato halves, feta cubes. Serve in pasta bowls. View full recipe
Submitted by Martin at 9:55 a.m. on Nov. 13, 2008.
Coconut Almond Energy Bars
Combine oats, coconut, dates, and nuts. Mix tahini/peanut butter, honey and vanilla. Microwave honey mixture for one minutes. Combine wet and dry ingredients. On greased baking sheet, spread mixture into a one-inch high rectangle. Cut into 12 bars. You can bake it for 15 minutes. View full recipe
Submitted by patrick at 6:50 p.m. on Oct. 30, 2008.
Corn Chowder
1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue. 2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two. 3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to ... View full recipe
Submitted by patrick at 7:11 p.m. on Aug. 1, 2008.
Tomato Bread Salad
1. Toast or broil bread and rub lightly on one side with garlic; reserve garlic. In a bowl, whisk oil, vinegar, salt and pepper. 2. Core tomatoes. Slice top and bottom off each tomato and reserve. Cut tomatoes in half from top to bottom, then cut crosswise in 1/4- inch-thick slices. Scrape all juices into vinaigrette. Take reserved top and bottom slices and coarsely chop. Scrape into a strainer, salt lightly and set over vinaigrette. Press and smash tomatoes in strainer with a spoon and leave to drain. 3. Take a flat-bottomed bowl or dish, at least 3 inches deep ... View full recipe
Submitted by patrick at 7:51 p.m. on July 23, 2008.
Chocolate Chip Cookies
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 ... View full recipe
Submitted by patrick at 3:51 p.m. on July 9, 2008.
Garlic Bread
Toast bread Rub with garlic View full recipe
Submitted by HaroldPudwell at 4:47 p.m. on June 10, 2008.
Meatballs in Tomato Sauce
Great for Tapas selection View full recipe
Submitted by frank.devin at 8:13 p.m. on June 2, 2008.
Sizzling Prawns
Great as part of a Tapas selection View full recipe
Submitted by frank.devin at 7:55 p.m. on June 2, 2008.
Spanish Omelette
Great as part of a Tabas selection View full recipe
Submitted by frank.devin at 7:42 p.m. on June 2, 2008.
Serves 4 Serve the gratin hot with a glass of Chateau Dereszla Tokaji 5 Puttonyos View full recipe
Submitted by frank.devin at 7:26 p.m. on June 2, 2008.
Frank's Orange Scented Bread Pudding
This is the perfect desert in the winter, a taste of the sun from the orange flavoring but totally decadent comfort food. When ever I serve it I get asked for the recipe which is always a good sign. In Seattle Metropolitan Markets have Brioche pans that are about 2 1/2 inches square and 8 inches long. You will need 2 for this recipe which serves 6 to 8 depending on serving size. Don't ask about the calories ;-) View full recipe
Submitted by frank.devin at 12:31 p.m. on May 31, 2008.
Moroccan fish stew
Serves 4 View full recipe
Submitted by frank.devin at 12:17 p.m. on May 31, 2008.
Potato Leek Soup
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper. View full recipe
Submitted by patrick at 5:14 p.m. on May 29, 2008.
Swedish Pancakes
1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.) 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them. 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it's ready. Melt some butter in pan, and, ... View full recipe
Submitted by patrick at 3:24 p.m. on May 23, 2008.
Fast Tandoori Chicken
1. Preheat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows. 2. If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 ... View full recipe
Submitted by patrick at 4:12 p.m. on May 8, 2008.
Ground Beef Enchiladas
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost ... View full recipe
Submitted by recipeman at 1:23 p.m. on May 6, 2008.
The Quickest Tomato Sauce
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato ... View full recipe
Submitted by patrick at 7:15 p.m. on April 29, 2008.