Today is Friday, November 21 2008 9:53 am
Ethnic / Europe |
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| Recipe | Rating |
| Old European Casserole
4. About an hour before serving, preheat oven to 375 degrees F. Bake the casserole for 45 minutes or until bubbly. By Norma Brandel Gibbs from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to MM-Recipes Digest V4 #6 by Best Image |
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| Italian Herb Seasoning
Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar 03, 1999 ----- ---------- |
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| Halibut with Tomatoes And Black Olives
NOTES : Halibut baked with olive oil, tomato slices, oregano, black olives, and white wine. Halibut is my favorite white fish because of its flavor and firm texture. Recipe by: ¬ Cole Publishing Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99, ----- ---------- |
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| Scappi's Spice Mix
Grind all into a fine powder. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997 ----- ---------- |
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| Quarte-Epices (Four Spices)
Grind into a fine powder. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997 ----- ---------- |
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| Potato Salad, Central European Style
4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe). Recipe from William Rice, Chicago Tribune 4/3/94. Posted to MC-Recipe Digest V1 #644 by Nancy Berry |
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| Pizza European Style
the way it should be. 9. Put on topping of your choice and bake for 10 minutes at 500°F until it is puffed up and golden brown in color. Hint: Do not alter the recipe at all. Formatted for MasterCook by Max Mitchell-e:mmitch-fay@worldnet.att.net Recipe by: Chef John J. Vynanek Posted to MC-Recipe Digest by Mitch |
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| Pickling Spice with Cayenne
Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997 ----- ---------- |
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| Old European Cassserole
cheese mixture, the rest of the noodles, and top with the meat. Chill. 4. About an hour before serving, preheat oven to 375 F. Bake the casserole for 45 minutes or until bubbly. By Norma Brandel Gibbs from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to Bakery-Shoppe Digest V1 #389 by Terry Van Kirk |
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| No-Knead European Breads (Kolaches and Dinner Rolls)
indentation in the center of each dough circle. Spoon 2 tsp. purchased poppy seed or fruitcake and pastry filling into each indentation. Lightly brush 2 Tbsp. melted butter or milk around edges of rolls. Bake ina 375ø oven for 12-15 minutes or until rolls are golden brown. Remove to rack. Lightly sift about 1 Tbsp. powdered sugar over rolls. (Makes 24 rolls.) Posted to MC-Recipe Digest V1 #186 Date: Tue, 06 Aug 1996 13:21:55 -0400 From: bobbi744@sojourn.com (Roberta Banghart) NOTES : Recipe from Therese Suess of Luxemburg, Wisconsin. The same recipe makes all three kinds of rolls.=20 MC formatting by bobbi744@sojourn.com Sojourn Systems Ltd. ----- ---------- |
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| Melange Classique
modified to fit individual tastes. Most will keep for 3 or 4 months. Grind into a fine powder. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997 ----- ---------- |
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| European-Style Scotch Ale
the last 5 min of the boil, add the fuggles pellets. Cool the wort and bring volume up to 5 gal. Pitching temp: 80 or less O.G. 1050-1055 F.G. 1012-1016 Recipe By : Jaspers From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip ----- ---------- |
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| European Soldier Beans with Gorgonzola and Fresh Sage
remaining ingredients and stir well so that the cheese melts in and the sage is well dispersed. Season well with salt and pepper. Serve warm. Posted to MC-Recipe Digest V1 #364 Recipe by: COOKING LIVE SHOW #CL8789 From: "Angele and Jon Freeman" |
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| European Croissant
sandwiches. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. ----- ---------- |
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| European Cocoa Fudge
its gloss. Spread quickly into the prepared pan. Cool. Makes about 1 3/4 pounds of fudge. * reqular cocoa works well, too. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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| Early European Spice Info
Today spice blends are used less widely in Europe than in the past. In France, quatre-epices is the most popular. In Britain, pudding spice and pickling spice are traditional mixes, still used today. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary" |
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| Central European Chicken Paprikash
parsley and salt to taste. Serve over Poppy Seed Noodles and Horseradish, Dill & Walnut Spinach. Posted to FOODWINE Digest 13 Sep 96 Date: Sat, 14 Sep 1996 08:27:08 -0400 From: Laura Hunter |
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| Apple Pie - European Sour Cream
1/3-inch thickness. Fit or pat the dough into 7-inch pie plate. Cut apples into 1/8-inch slices and arrange in a circular pattern on dough in pie plate. Refrigerate 1/2 hour. Combine sour cream, maple syrup and lemon juice. Spoon over chilled apples. Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini ----- ---------- |
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