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Dec 7th, 2010
I'm Dinu's girlfriend :)
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Submitted Recipes (21)
Posted on: Dec 20th, 2010
The black bream is one of the most important species to the commercial fisheries in both Victoria and southern Western Australia, although only small numbers are harvested in South Australian waters due to the lower populations.
Posted on: Dec 14th, 2010
This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey.
Posted on: Nov 24th, 2010
You can make chestnut cream filling by combining sweetened chestnut purée (crème de marrons) with whipped cream. Use stabilized whipped cream if the cake is not being served until the next day. High-quality chestnut purée is available in a can. The Clement Faugier brand (which is consistently ..
Posted on: Nov 25th, 2010
Ovinfort is a fantastic Sardinian blue cheese that didn't exist ten years age. New I think it beats any French Requefort — though I would say that, wouldn't I? In the north of Italy we are more used to blue cheeses made from cow's milk, but this is made from very high—quality ..
Posted on: Oct 27th, 2010
I have had some of my best meals at the beach, and I don’t mean in posh dining rooms with ocean views. I mean literally on the beach ...sitting at a plastic table under an awning while a couple cooks worked nearby on a hot grill. I’ve found these places, more like stalls than restaurants, along ..
Posted on: Oct 8th, 2010
I love kabobs but always hated that stuff didn't cook evenly most of the time. Overdone meat with still raw onions and peppers or even worse rubbery shrimp with raw veggies. About 5 years ago I was making them weekly over the summer and finally had a light bulb moment and solved my cooking ..
Posted on: Nov 4th, 2010
This started out as a Mexican budin, a casserole so dense with tortillas, sour cream, and cheese that in the end it was simply too rich, even for me. But as I love the flavors of the various elements, I put them into these lighter corn crepes and, if supper is very informal, I let each person fill ..
Posted on: Dec 7th, 2010
In Italy we would make this with Mediterranean prawns, which are pink when they are raw and beautifully sweet and delicate in flavor and texture — but you have to search a little to find very large ones, as they live in warm water, where they tend to grew bigger and have a stronger flavor. In ..
Posted on: Dec 17th, 2010
This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.
Posted on: Jan 6th, 2011
If you want to make a jus to go with your roast, surround the roast with about a pound of veal trimmings or veal stew meat to add extra flavor (you can nibble on the stew meat the next day). To simplify your meal, surround the roast with sections of carrots, turnips, parsnips, walnut-size onions, ..
Posted on: Dec 14th, 2010
Taramosalata is a Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the cod or the carp, though blends based on other forms of fish roe, particularly cod, have become more common. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, ..
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