Fry Рецепты

Sauteed Liver with Garlic Stems

For all the recipes I publish to help my vegan and vegetarian friends, I need my meat! The difference is that I tried to balance my diet as much as…

Chicken Liver Simmered with Balsamico

I love liver and am always looking for new simple ways to eat some, be it yakitori for Japanese style, stirfry…

Russian-style Liver sauteed with Potatoes

In spite of all those vegan and vegetarian postings, I’m not ready yet to abandon meat, especially liver, which…

Curried Beef Mince and Rice Casserole

This is my own recipe and i recommend using yellow red and green Capsicums, the capsicums in this really…

Pecan-Crusted Tilapia

A very flavourful and crunchy way to enjoy fish fillets.

Sweet Potato Fries

Easy to make and healthy. Kid Friendly for sure.

Croquignoles

This is the Cajun version of New Orleans beignets. While I prefer beignets, croquignoles can be made much faster. Beignets are made from a yeast…

Chicken Parmigiana

Delicious home-cooked, chicken parmigiana is a lot easier than you may have imagined. All you need are some basic ingredients and 20 minutes to…

Zesty Fried Chicken

No more Popeyes. No more KFC. Now you can make your own zesty fried chicken quick and easy with our simple recipe.

Crisp Calamari

Everyone loves a well made Fritto and this one is really delicious. A chickpea flour batter and careful frying make for a perfect Fritto everytime,…

Baccala' e ceci

Everyone knows that Friday is fish day for Catholics (even for some lapsed Catholics like myself). A traditional Friday dish in Rome is baccala' e…

Corn Tortillas made with Yellow cornmeal flour

Make delicious Mexican corn tortillas by substituting the traditional Masa Harina with yellow cornmeal flour.…

Lamb Chops with Artichokes

Pan-fried Soft Shell Crab with "Italian" Coleslaw

One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one…

Maryland-style Crab Cakes

There are lots of ways of making crab cakes, but the basic ingredients are crab meat (obviously!), preferably either lump--which I used--or backfin,…