European, 500 or fewer calories Рецепты

Linguine with Fresh Tomatoes

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way. Remember: Never store your fresh tomatoes in the…

Ham, Green Beans and Potatoes

Another simple and hearty Amish dish. My grandfather made this after we had a big ham dinner using the leftover ham, he called it "slop" but it was…

Classic French Bread Recipe

A small loaf of crusty Classic French Bread to go with summer salads and winter hearty soups. It can be made easily without a mixer or food…

Croatian white onion sauce

Traditional and delicious Croatian sauce that goes well with all kinds of cooked meat. Note: Do not omit or substitute wine vinegar with any other…

German Pretzels (Bretzen)

"Bretzen" are a traditional soft pretzel that is often sliced in half and buttered, as a breakfast treat. These bring back my memories of my…

Baked Beignets

A classic golden french doughnuts with an airy crisp texture on the outside, soft and fluffy on the inside, these sugary pillows make a great…

Carrot and red lentils soup

A delicious, spicy blend, packed full of iron and low fat, ready in under half an hour.

Italian Herb Bread (Bread Machine or Conventional Yeast Bread Method)

Garlic and Italian herbs infuse this homemade bread which can be made in a…

Sauteed Spinach with Garlic

This is a delicious and healthy dish that takes 5 minutes to make and goes with almost anything--asian, mediterranean or american. Barefoot…

Easter Maritozzi

Rising Time: 2 hours, 30 minutes If you want to make something even more sinful, Italian pastry shops often squirt whipped cream into…

Paciencias, Castilian cookies

Paciencias are small round crispy cookies typical from various parts of Castilla, the central part of Spain.

Baked Ziti

Turkey Stuffing Puffs

This makes approximately 24 trees, but you can easily use up any scraps of pastry or filling to create smaller open top pastries with just the…

Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage

Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her…