Mojitos

This is a tried and true recipe from Lorrie’s kitchen. — posted by jane’s girls

Toscakaka / Tosca Cake (Swedish Almond Cake)

This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born – 31 years ago…:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I’m making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee – Enjoy! — posted by mamapantalones

Castilian Garlic Soup With Paprika and Saffron

This recipe is from the vegetarian cookbook Mediterranean Harvest. That cookbook adapted the recipe from the book The Foods and Wines of Spain. — posted by Eat Your Vegetables!

Avocado Mashed Potatoes

On a whim one night I threw some avocado into my mashies to stir things up a bit and was surprised at how much I liked them. My general rule of thumb is a quarter of an avocado per large russet potato, but feel free to use other spuds. It’s a good, healthy way to make the potatoes creamy without bad fat. You can leave out the butter if you like. Make sure that if your avocado is a Reed that you only use half of it since they are usually quite large. — posted by SlooowCooker

Grilled Mozzarella and Tomato Skewers

Created by Chef Richard Krause for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love the presentation of this, much more interesting than simple bruschetta. Cut the bread into about 3/4" thick rounds for this. The ingredients after the skewers is for the sauce. I’ve also made this without the bread before and served it over couscous as a main dish. BE VERY CAREFUL cooking these as you only want them lightly toasted. It literally takes seconds. If you leave them over the heat too long, the cheese will melt all over the place. — posted by Eat Your Vegetables!

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