Appetizers & snacks, Boil Рецепты

Egyptian Tirmis

Egyptian Tirmis, or Lupini Beans. Popular as a bar snack and great with drinks.

Skillet Chocolate Fudge Candy

A quick and easy chocolate fudge candy made in an electric skillet. This is from an Indiana Public Service Electric Co. brochure from 1977.…

Peach Rum Sauce

Lip-smacking delicious! A spoonful of this delicately flavored luscious sauce turns ordinary desserts into memorable treats. Warm and serve over ice…

Ginataang Mais (Corn in Coconut Milk)

A creamy treat of rice and corn. A must try for anyone who enjoys porridge with a twist!

Achara

Is a pickled green papaya fruit that has a sweet-sour taste. Very nice to eat with fried fish, or grilled meat. My version of achara is very finely…

Armenian Red Lentil Balls - Vospov Kheyma

Traditionally, Kheyma is a made with meat (raw beef patty). However, during Lent many Armenians prefer Vospov…

Masale Bhat

Maharashtrian Masale Bhat is very special Rice Dish in Maharashtrian Marriages and many of the ceremonies. Masale Bhat tastes very nice with Jilebi.

Grandma Dee Dee's Deviled Eggs

This is my best attempt at re-creating my Grandma Dee Dee's summertime favorite, deviled eggs. This is one of those foods that I grew up with, and…

Beef Taco Soup

I got this soup recipe in one of my food newsletter membeship. It is good to share with friends on a sunny afternoon weekend.

Homemade Guava & Apple Jam

Smoked Salmon

Smoked Salmon

Joyce's Fresh Jalapeno Salsa

Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's…

Basil Dipping Oil

This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may…

Mexican Beans

Frijoles,Beans are an essential part of Mexican food, I remember when I was growing up my Mom always had a pot on the stove or ready made in the…

Chilled Italian Zucchini Appetizer

This is a fantastic recipe that I adapted from Marcella Hazen. She recommends serving this at room…