Authentic Russian piroshki with savory beef, onion, and dill filling, deep-fried until fluffy and golden; these piroshki are also delicious when baked.
Ingredients: 1-15 ounce package rolled refrigerated unbaked piecrust (2 crusts) 1/2 cup shredded Italian cheese blend 1/2 cup finely chop...
It only takes 5 simple ingredients to whip up a Dolly Parton-approved dinner.
This creamy coleslaw recipe is a tradition at all the spring and summer barbecues and pot lucks. And it is super simple to make too.
Meaty balls of goodness coated in a sweet and tangy tomato sauce. Serve them as an appetizer, take them to a pot luck, or make them for dinner if you don’t want to share. Sweet & Sour Mea…
This salad is a favorite of my three sons. I took it to a luncheon honoring our school district’s food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. —Linda Ashley, Leesburg, Georgia
You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
From salty to sweet, no church gathering is complete without plenty of snacks. These crowd-pleasing recipes will please everyone in your bible study group.
Lightly tangy, sweet, and crunchy, this Vegan Almond Apple Slaw is a delicious addition to your next bbq, pot luck, or holiday table.
From '40s coleslaw up to Waldorf salad and Jell-O molds, any “salad” is on the table.
Trempette méditerranéenne
Stay fueled at your next poolside gathering!
The perfect fall appetizer is warm, savory and delicious—comfort food in a bite-sized package. Check out this collection of appetizer recipes that are just the thing when there's a chill in the air!
Learn more about Anna Olson's Best New Dessert Recipes from the experts at Food Network Canada
Sesame and Maple Appetizer Bread
This Bloomin' Onion Bread is one of my favorite party appetizers. How can you go wrong with bread, cheese, and butter sauce.
This recipe is special because it's based on the ham my grandma and mom used to make for holidays. Leftovers can be frozen up to 3 months and thawed before using. You'll want to remember this recipe for Easter! —Penny Hawkins, Mebane, North Carolina
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Here's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario
Bring together family members of all ages with these delicious retro recipes.
Japchae is a classic Korean Glass Noodle dish that has beef, carrots, spinach, mushrooms and onions. Great dish to serve at dinner parties or pot luck. Omit beef for a wonderful vegan version.
My family members enjoy my stollen so much and say it’s just too good to be served only on holidays. I created this buttery, less-sweet dinner roll version. —Mindy White, Nashville, Tennessee
Moussaka is a hearty and delicious Greek dish featuring layers of eggplant and potato, a subtly spiced meat sauce, creamy bechamel and cheese.
Lasagna Cups are filled to the max with delicious sauce and ooey-gooey cheese! They taste just like lasagna and they're fun to eat!
Bruschettas
Japchae is a classic Korean Glass Noodle dish that has beef, carrots, spinach, mushrooms and onions. Great dish to serve at dinner parties or pot luck. Omit beef for a wonderful vegan version.
Depending on your cheeses, you may not need all the cream cheese. (Some versions use softened butter, so you can swap that out.) If you have a bunch of runny cheeses, like brie de Meaux or camembert, you’ll probably use less. You can use either chives for a bit of oniony flavor, or flat-leaf parsley. Serve with toasted bread rounds or bâtons, or crackers. You can also spread the fromage fort on slices of baguette then place them on a baking sheet and run them under the broiler for a few minutes, until the cheese is soft and bubbly.
Got a party or potluck coming up? This list of 30 vegan party recipes includes all the recipes you need: vegan dips, salads, finger food, and desserts!
Don't let the great outdoors make you sacrifice flavour!
Korean radish pancakes are an easy and delicious way to enjoy nutritious radish. Enjoy the sweet taste of Korean radish with this recipe. Serve with soy dipping sauce.
INTRODUCTION When I worked in the corporate world, i travelled and entertained a lot..I remembered this is such a common cold dish served in the restaurant but I really cannot recall in which region.. Possibly in Shanghai, Hong Kong, Malaysia or Singapore. I have tried to trace the origin of this dish and apparently all […]
Celebrate Independence Day with a vintage recipe or two!
Les fameux pains que l'on retrouve toujours sur la table durant le temps des Fêtes, c'est un classique qui se démodera jamais. J'ai pris cette version améliorée chez, Doumdoum se régale. C'est un tantinet salé avec la sauce soya et la c. à table de mélange de soupe à l'oignon, sinon c'est parfait pour le goût, alors juste faire attention. Pour 15 à 20 petits pains, tout dépendant de la grosseur du pain que vous prendrez et la quantité de viande que vous y mettrez. 2 c. à table d'huile 225 g de porc haché 225 g de veau haché 1 oignon haché finement 3 gros champignons portobellos passés au robot 1 boîte de 284 ml de soupe au poulet et gumbo, en conserve 2 c. à table de moutarde sèche 2 c. à table de sauce tamari (ou sauce soya) 2 c. à table de ketchup 1/4 tasse de sauce chili 1 c. à table de base pour soupe à l'oignon en poudre Sel et poivre Fromage mozzarella râpé, quantité au goût 15-20 petits pains à salade Dans une casserole, chauffer l'huile. Y faire cuire la viande avec l'oignon environ 10 minutes. Incorporer le reste des ingrédients, sauf le fromage et pain. Portez à ébullition, baisser le feu et laisser mijoter jusqu'à évaporation du liquide en brassant souvent pour éviter que ça colle. Retirer du feu et laisser tiédir. Préchauffer le four à 375°F. Couper les pains sur le sens de la largeur. Mettre un peu de fromage râpé au fond du pain et farcir avec du mélange de viande. Répéter l'opération avec tous les pains, jusqu'à ce qu'il n'y ait plus de farce. Envelopper les pains individuellement dans du papier d'aluminium. Déposer sur la grille du four et chauffer environ 10 minutes avant de servir. **Je n'ai pas enveloppé mes pains, mais directement sur une plaque garnie de papier parchemin.** Ce congèle très bien.
I love chicken satay, but I especially love the cucumber salad that typically comes alongside chicken satay! It's got that perfect combination of sweetness and fresh crunch to cut through the rich peanut sauce on the chicken. It turns out this salad is really easy to make at home, and is a great side dish for any rich meat dish. I served it alongside a fantastic meatball curry, which I'll post about soon. The salad contributed lots of great flavors to the meal - fresh herbs, crunchy onions and cucumbers, sugar, and a bit of spice. I'll definitely be making this one again! On another note, I've finally compiled a list of all the recipes on this site so that you can find them easily. There's a link on the right sidebar, or you can find the list here. I hope this is useful, and please let me know if you find any broken or missing links. Thai Cucumber Salad (adapted from use real butter, original recipe here) Serves 5-6 1/4 cup + 2 T white sugar 1/4 cup seasoned rice wine vinegar 3/4 tsp salt 1/2 cup water A few generous pinches of red pepper flakes 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced 1 small red onion, thinly sliced 1/4 cup fresh mint, roughly chopped 1/2 cup fresh cilantro, roughly choppd 1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool. 2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, and then serve. I'm sending this recipe off to the These Chicks Cooked Link Party!
Sichuan spicy beef tendon has a delicious and spicy flavor and a nice gelatinous texture. The dressing is what makes this dish amazing!
Sallata ruse është një pjatë e ftohtë, tipike e kuzhinës ruse, e njohur në gjithë botën. Eshtë një pjatë shumë e shijshme, me bazë perime të ziera të përziera me majonezë. Ekzistojnë shumë variante të kësaj pjate. Për sallatën ruse ne po japim versionin më të thjeshtë.
Chewy and crisp pieces of bacon are mixed into a pasta salad packed with flavor. Since pasta salad is the ideal food to sit in the fridge overnight, this salad also makes for incredible leftovers.
Curry fish ball and radish is a famous street food in Hong Kong. Often, it has deep fried pig skin, squid, fish balls and radish as a snack. Living in the states, sometimes it is hard to find places serve this kind of food. Therefore, I try to make curry fish ball and radish in a easy and fast way. This is an instant pot recipe that only takes a few minutes.
