Yield: 30 to 35 macaroons Jews who settled in the American South embraced and creatively adapted the new foods they found there, pairing collard greens with their griebenes and grits...
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Askhenazi Recipes
Serves about 8 Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a...
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Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo. Sounds like the inventive Seder menu of...
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Ingredients: salt pepper sweet paprika pearl barley (gershli) large white beans smoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when...
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Yield: 6-8 servings 2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer) Salt 3 large...
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photo taken by powerplantop , on July 13, 2013, CC licensing . Like other people, Jews play Charades and Scrabble, Clue and cards. My own family is particularly fond of...
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photo taken by Rebecca Siegel , on March 2, 2009, CC licensing (from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations , by Jayne Cohen, available in...
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photo taken by Joshua Bousel , on April 12, 2006, CC licensing For those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball...
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photo taken by Art Siegel , on October 13, 2007, CC licensing A larger amount of fat or oil will give you richer-tasting, creamier matzoh balls that are slightly denser...
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photo taken by Matthew Hine , on July 3, 2009, CC licensing It is always nice when a dish can be a conversation piece. This classic favorite from the Austro-Hungarian...
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photo taken by Virtual Eric , on January 3, 2009, CC licensing Ingredients: - 3 kilos/6 lbs chicken parts - 3 carrots, scraped and cut into bite-size pieces - 4...
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photo taken by mharvey75 , on April 3, 2008, CC licensing Yield: 4 to 5 serving Ingredients: 1 cup coarsely chopped half-sour or garlic-dill pickles 2 tablespoons liquid from pickle...
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photo taken by artizone , on October 21, 2011, CC licensing adapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008) Yield...
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photo taken by Andrea Goh , on December 24, 2011, CC licensing Cauliflower gets plenty of pizzazz in this kugel from sautéed aromatics and smoked paprika. A garlicky matzoh topping...
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photo taken by Elana Amsterdam , on March 19, 2010, CC licensing Recipe taken from 1000 Jewish Recipes by Faye Levy (IDG Books) Faye Levy's delightful carrot kugel is different...
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photo taken by Suzie Y , on June 7, 2007, CC licensing Yield: 40-50 pastries While yeast dough would be the most traditional pastry for belyashi, many people prefer a...
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photo taken by Garrett Ziegler , on June 17, 2011, CC licensing Recipe from Jayne's book: "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" - buy this...
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photo taken by Adam Fagen , on October 25, 2008, CC licensing From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley 2008) Apples...
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photo taken by Linn Gardner , April 1, 2009, CC licensing Adapted from The Complete Passover Cookbook by Frances R. AvRutick Makes 8 servings 3 to 4 potatoes 4 hard-cooked...
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photo taken by di.wineanddine , on November 13, 2010, CC licensing This dairy soup would be great for Shavuot. I found several variations of Polish Pickle Soup, requested by Benita...
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photo taken by Joey Rozier , on December 4, 2010, CC licensing At the Sunday organic market in Paris, they don't call them latkes-they say galettes à l'oignon-but trust me...
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photo taken by Rebecca Siegel , on December 9, 2011, CC licensing This soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée. Serves...
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photo taken by fofie57 , on July 13, 2008, CC licensing Adapted from A Russian Jew Cooks in Peru by Violeta Autumn (101 Productions) A simple, classic recipe from Russia...
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photo taken by Karen P , on October 25, 2008, CC licensing From Jewish Holiday Cooking : A Food Lover's Classics and Improvisations by Jayne Cohen Yield: 6 to 8...
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photo taken by farmanac , on June 23, 2012, CC licensing Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking by Robert Sternberg Yield: 6 to 8 servings Although...
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photo taken by Elana Amsterdam , on Semptember 24, 2008, CC licensing From 1,000 Jewish Recipes by Faye Levy (IDG Books Worldwide) Faye Levy's delicious cake coaxes lots of flavor...
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photo taken by Liz West , on Semptember 28, 2010, CC licensing Yield: about 10 servings Robust and deeply flavorful, this soup makes a satisfying meal when served with good...
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photo taken by jpellgen , on September 24, 2013, CC licensing These matzoh balls are delicious not only in soup, but also as a side dish with braised meats and...
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photo taken by Anne Feldman , on October 3, 2011, CC licensing Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations" - buy...
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photo taken by jmackinnell , on October 18, 2009, CC licensing Jewish Apple Cake recipes show up not only in synagogue and other Jewish community cookbooks, but in church recipe...
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photo taken by Lauren Fan , on July 24, 2007, CC licensing I swapped out the oil for brown butter in this recipe given to me by my friend, Agnes...
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photo taken by Elana Amsterdam , on march 23, 2011, CC licensing adapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)...
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photo taken by Janet Hudson , on October 2, 2010, CC licensing From Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil...
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photo by J. Paxon Reyes , on July 14, 2012, CC licensing Yield: 8 generous servings Whenever I am asked what is the best way to make a brisket, I...
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photo by david mcchesney , on December 22, 2010, CC licensing Yield: about 6 servings Think of this recipe as a starting point. You can omit the mushrooms or the...
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photo taken by sierravalleygirl , on March 31, 2010, CC licensing Yield: about 6 servings Prepare the Farfel Pilaf recipe ( see here ). Or cook farfel in boiling salted...
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photo taken by vidalia_11 , on July 21, 2007, CC licensing From The Jewish Festival Cookbook by Fannie Engle and Gertrude Blair (David McKay, 1954) 1 egg ¼ teaspoon salt...
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photo taken by Jodi Green , on October 30, 2012, CC licensing From " A Treasury of Jewish Holiday " Baking by Marcy Goldman Makes 10 to 12 servings 8...
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photo taken by Sandor Weisz , January 9, 2010, CC licensing Recipe taken from Jayne's book: " Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations " Yield...
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photo taken by Gigi Tagliapietra , on September 21, 2006, CC licensing Czech and other Central European cooks rely on a quark-type curd cheese for many cheese recipes, including these...
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photo taken by Sandor Weisz , on December 20, 2006, CC licensing Yield: About 4 servings Ingredients: About 1 ½ pounds russet (baking) or Yukon gold potatoes, peeled ½ pound...
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photo taken by Carlos Lorenzo , September 6, 2008, CC licensing Adapted from Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking by Robert Sternberg (Jason Aronson 1995) Yield: 8 to...
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photo taken by twohelmetscooking , on June 10, 2009, CC licensing This recipe was inspired by my friend Faye Levy's lovely Polish Strawberry Soup in her book, Faye Levy's International...
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photo taken by Theresa Carle-Sanders , February 5, 2012, CC licensing Yield: about 6 appetizer servings This homey dish was probably created to find another use for the bony chicken...
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photo taken by whitneyinchicago , on July 11, 2009, CC licensing The fruits used in this sweet bread vary with the seasons and availability. Sour cherries and blueberries are the...
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photo taken by Kelsi Barr , on October 7, 2013, CC licensing Here I have substituted brown butter for the plain melted butter in this recipe from Robert Sternberg's wonderful...
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photo taken by Tracy Benjamin , on September 11, 20110, CC licensing For best results, use high-quality fresh unsalted butter. Since you'll be reducing the butter by evaporating the water...
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photo taken by jspatchwork , on October 9, 2011, CC licensing Yield: 8 generous servings Dried mushrooms flavor the brisket as it cooks, then fresh mushrooms are sautéed and added...
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photo taken by Olga Massov , on October 27, 2008, CC licensing Yield: about 4 servings Ingredients: 1 large egg 1 cup kasha, preferably medium- or coarse-grind 2 cups chicken...
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photo taken by sierravalleygirl , January 18, 2006, CC licensing From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley) Yield: About 10 servings...
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photo taken by di.wineanddine , on February 19, 2011, CC licensing From "A Festival of Latkes," by Jayne Cohen, Bon Appetit Magazine, December 2008 Yield: about 2 cups Ingredients: 2...
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photo taken by VancityAllie , on August 1, 2010, CC licensing Tidbits savory with garlic and vinegar or satiny with schmaltz may pique the appetite, but for many Jews, no...
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photo taken by Cara Faus , on September 1, 2010, CC licensing If lox and cream cheese is Yiddish cuisine's answer to ham and eggs, isn't honey cake, lekach, its...
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photo taken by Jack Newton , on September 2, 2013, CC licensing Gefilte fish, challah, even matzoh balls-some bubbe foods can be intimidating to cooks when started from scratch. But...
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photo taken by Olga Massov , on November 28, 2008, CC licensing Casale Monferrato, a town deep in the wine country of Piedmont, Italy, made our Hanukkah latkes sing. It...
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photo taken by kthread , on December 17, 2008, CC licensing Add just a smidgen of sugar to tea or coffee-even the darkest Turkish brew-and it then becomes undrinkable to...
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photo taken by vidalia_11 , on October 26, 2006, CC licencing A Parisian-Jewish caterer once described to me his favorite T-shirt, seen on a beach in Eilat, Israel. There was...
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photo taken by Joshua Bousel , on April 1, 2007, CC licensing No doubt one reason my mother was crowned Miss Greenwich Village was that the neighborhood was predominantly Irish...
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photo taken by Olga Massov , on November 29, 2008, CC licensing Ingredients: - 600 g beefbones - 1 kg beef - 200 g onions - 600 g tomatoes -...
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photo taken by Great British Chefs , on August 30, 2011, CC licensing Wondering what to serve for Shavuous, besides Blintzes? Would you like to have an elegant Vegetarian main...
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photo taken by Theresa Carle-Sanders , on March 31, 2011, CC licensing Ingredients: - I large white cabbage (about 2 kg) - 800 g beef - 200 g rice -...
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photo taken by jfiess , on April 10, 2011, CC licensing Ingredients: - 6 cups unsifted flour - 2-1/4-2-1/2 cup luke-warm milk - ½ cup sugar - 1 oz. fresh...
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photo taken by Kyrre Gjerstad , on August 5, 2012, CC licensing Ingredients: - 0.6 oz. fresh yeast - 1 t. sugar - 1 T. evaporated milk - we let...
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photo taken by TheCulinaryGeek , on April 1, 2010, CC licensing Ingredients: - about 3 tablespoons of homemade rendered chicken fat - 1 pound fresh chicken livers - 1 large...
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photo taken by In Praise of Sardines , on December 7, 2005, CC licensing Preparation: To prepare two of our three inter-related classic recipes, you must start with perfect Chicken...
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photo taken by amygwen , on January 8, 2009, CC licensing There are certain foods which are traditional and almost universally liked. Every cook enjoys seeing the comfort on a...
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photo taken by Baha'i Views/Flitzy Phoebie , on November 23, 2008, CC licensing This intensely apple-flavored and wonderfully moist torte is quite unusual. Although there are many flourless cakes in...
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photo taken by sweetbeetandgreanbean , on December 29, 2011, CC licensing There is no category in Austro-Hungarian cuisine that is as different from the cooking of other countries as the...
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photo taken by sweetbeetandgreanbean , on April 23, 2011, CC licensing In summer, Istanbul's Jews used to abandon the city for the Princess Isles (many still do). Most of these...
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photo taken by wintersoul1 , on June 10, 2010, CC licensing Ingredients: - 2 large eggs - 2 or 3 tablespoons white wine - 1 tablespoon sugar - 1 small...
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photo taken by Diana Schnuth , on October 12, 2012, CC licensing There are two versions of Chicken paprika. Obviously the version with sour cream is not kosher, so I...
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photo taken by Craig Dugas , on January 25, 2009, CC licensing This is quite an unusual soup garnish. It is in the Austro-Hungarian cooking tradition, but different from other...
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photo taken by majorbonnet , on June 12, 2009, CC licensing Ingredients: - 6 slices of white bread, cut into 1/2" dice - 4 tablespoons unsalted butter, margarine, or ren-dered...
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photo taken by megabeth , on April 11, 2009, CC licensing Ingredients: - 5 tablespoons of chicken fat - 5 eggs - Salt, freshly ground pepper - 1 cup matzoh...
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photo taken by abbyladybug , on March 23, 2007, CC licensing Ingredients: - 2 medium sized hothouse cucumbers - 1/2 cup vinegar - 1/2 cup water - 1 tablespoon sugar...
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photo taken by Susy Morris , on October 28, 2009, CC licensing This is Riza neni's version of a now largely forgotten nineteenth-century Austrian recipe. Supposedly, Emperor Franz Joseph liked...
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photo taken by Deniele Muscetta , on December 23, 2007, CC licensing How did we come to be who we are? Occasionally, we ask ourselves that question, or try to...
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photo taken by robot-girl, on November 29, 2008, CC licensing Ingredients: - 1 pound of butter, soft - 2 egg whites (for dipping) - 7 cups flour - 4 egg...
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p hoto taken by Abraham Wallin , on April 9, 2009, CC licensing Though all the kugels in Riza neni's reper¬toire included sugar, she served most of them as accompaniments...
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LIZ: Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically...
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Ingredients: salt pepper sweet paprika pearl barley (gershli) large white beans smoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when...
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photo taken by FoodMayhem.com , on April 12, 2009, CC licensing This article first appeared, in a slightly different form, in Jewish Woman Magazine , Spring 2012 We’ve heard all...
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photo taken by almog shair joseph , on April 21, 2008, CC licensing adapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley...
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p hoto taken by Angélica Portales , on November 16, 2008, CC licensing Would it surprise anyone to learn that Marcel Proust's mother was Jewish? Isn't food nostalgia as Jewish...
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photo taken by Jen SFO-BCN , on September 29, 2009, CC licensing Schnitzel (German pronunciation: [ˈʃnɪtsəl]) is a traditional Austrian dish made with boneless meat thinned with a hammer (escalope-style...
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photo taken by Olga Massov , on October 27, 2008, CC licensing As current economic shock waves trip an ancient collective memory of the lean wolf, huffing and puffing with...
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p hoto taken by Angélica Portales , on November 16, 2008, CC licensing Our second Lost and Found Recipes column features an open pastry with an oniony meat filling, requested...
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photo taken by cobalt123 , September 29, 2012, CC licensing Clean and cut up the fruit. Pour over boiling water and cook until soft. Add Cinnamon and sugar as required...
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photo taken by Another Pint Please... , on October 9, 2012, CC licensing This is so tasty, and a fairly unique way to make leeks. This is a good companion...
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photo taken by Allie Coremin , January 10, 2011, CC licensing Leeks, like eggplants, are a staple of Turkish cooking. In soups and souffles, they have a character that marries...
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photo taken by William Jones , on March 28, 2009, CC licensing Ingredients: - 3 kilos/6 lbs chicken parts - 3 carrots, scraped and cut into bite-size pieces - 4...
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photo taken by Isabela.C , on April 21, 2011, CC licensing Ingredients: - 250 gr. of vine leaves - 250 gr of minced meat - 1/4 glass of rice -...
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Askhenazi Article Recipes
My grandpa Jake was a gifted storyteller in the spinner-of-tall-tales manner. So when he described the one time he ate ice cream as a boy—far superior to any frozen dessert...
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"Manischewitz, look at that go!" When Apollo 17 astronaut, Gene Cernan, uttered those words during his 1973 walk on the moon, the kosher Concord wine brand he mentioned was his...
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photo taken by Joshua Bousel , on September 8, 2010, CC licensing For many people, Rosh Hashanah is the festival of apples. There are, of course, the newly ripened, crisp...
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photo taken by Manfreg Morgner , on August 12, 2010, CC licensing At the crossroads of Germany, Austria, Hungary, and Eastern Europe, Czech-Jewish cooks shared many of their neighbors' recipes...
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p hoto taken by famfriendsfood , on March 27, 2013, CC licensing Farfel seems to have found a place in American lore as an iconic name for man's best friend...
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p hoto taken by Eliza Adam , on December 1, 2010, CC licensing Adding chocolate to a Passover nut torte in Germany...including red snapper in a Mexico City gefilte fish...
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p hoto taken by Franco Folini , on December 7, 2013, CC licensing By the time February rolls around, there's definitely something in the air. In Israel, red cyclamen and...
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Sephardic Recipes
photo taken by Su-Lin , taken on September 22, 2006, CC licensing Adapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (...
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photo taken by Victor Bayon , on November 22, 2009, CC licensing Adapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002...
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photo taken by Allie Coremin , on January 10, 2011, CC licensing Adapted from The Sephardi Culinary Tradition by Elsie Menasce (The Sephardic Cookbook Corporation, South Africa, 1984) When Elsie...
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photo taken by Frédérique Voisin-Demery , on November 5, 2012, CC licensing adapted from The Classic Cuisine of the Italian Jews II by Edda Servi Machlin (Giro Press 1992) Yield...
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photo taken by Jules Morgan , on November 7, 2009, CC licensing Adapted from Jewish Holiday Cooking : A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen (Wiley)...
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photo taken by Andy Jien , on November 24, 2013, CC licensing To make this beautiful jam, you’ll need unsprayed roses with a strong fragrance: petals without much scent will...
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photo taken by In Praise of Sardines , on December 15, 2006, CC licensing adapted from Silvia Nacamulli of La Cucina da Silvia Silvia writes: "this recipe originally came from...
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photo taken by bourgeoisbee , April 21, 2008, CC licensing 2 -3 large red bell peppers 2 large garlic cloves, put through a press or very finely minced kosher salt...
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photo taken by The Integer Club , on March 12, 2011, CC licensing Recipe taken from The Book of Jewish Food by Claudia Roden (Knopf 1996) Serves 10 Sephardi Passover...
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photo taken by avlxyz , on February 4, 2013, CC licensing Recipe taken from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley 2008)...
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photo taken by Aelle , on July 24, 2005, CC licensing Adapted from Cucina Ebraica by Roberta Anau and Elena Loewenthal Italian-Jewish cooks often combine vegetables with fish or meat...
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photo taken by Mr. Usaji , on February 3, 2008, CC licensing Recipe adapted from Jewish Food: The World at Table by Matthew Goodman (HarperCollins 2005) Serves 6 to 8...
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photo taken by TheDeliciousLife , on January 11, 2010, CC licensing "This part of Fifth Avenue always seemed fat to him, fat and prosperous: like chicken schmaltz ."--Henry Roth, Mercy...
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photo taken by Indiana Public Media , on December 23, 2009, CC licensing Ingredients: - 4 eggplants [(about 2 lb./1kg.) will make about 1 lb. 6 oz./650 gr. Of Aubergine...
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photo taken by hanspetermeyer , on October 7, 2012, CC licensing Here is a perfect summer dessert. Throughout the Balkans and eastern Hungary, by late summer plums have grown fat...
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photo taken by Julia Frost , on October 13, 2011, CC licensing Ingredients: - ½ kg of okra - 3 large tomatoes, cored, seeded,peeled, then grated - 1 onion, grated...
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photo taken by Esti Alvarez , on August 29, 2007, CC licensing When I am in Sofia, Robert Djerassi, the JDC representative in Bulgaria, takes me to a small hut-like...
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photo taken by Andrew Malone , on November 27, 2008, CC licensing Ingredients: - 4 red or green peppers - 2 fluid oz./60 ml. White wine vinegar - 1/2 fluid...
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photo taken by Joan Nova , on April 30, 2010, CC licensing Ingredients: - 1 kg of small zucchini - 350gr feta cheese - ¼ cup grated parmesan - 2-3...
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photo taken by ShellyS , on October 7, 2009, CC licensing Ingredients: - 600 g lochshen - 4 eggs - 100 g sugar - 50 g cinnamon - 150 g...
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photo taken by Heather Katsoulis , on September 10, 2009, CC licensing Ingredients: - 6 tomatoes (medium sized) - 6 green peppers (medium sized) - 750grams of ground meat -...
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photo taken by VancityAllie , on December 12, 2011, CC licensing Ingredients: - 1 kg. of squash - 6 tablespoons of sunflower oil - 2 teaspoons of sugar - 2...
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photo taken by MGF/Lady Disdain , on August 24, 2008, CC licensing Ingredients: - 2 kg. of quince - 1 kg. of sugar - The juice of one lemon Instructions...
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photo taken by wundoroo , on April 25, 2010, CC licensing Ingredients: - 6 artichokes - 2 lemons worth of juice - 1,5 tablespoons of sugar - 5 tablespoons of...
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photo taken by Lisa Brewster , on November 8, 2008, CC licensing Ingredients: - 2 kg. of spinach - 4 slices of wet bread - 3 eggs - 6-7 tablespoons...
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photo taken by Jill Siegrist , on February 7, 2010, CC licensing Ingredients: - 2 thin layers of dough - 2 eggs - 1/2 kg. of spinach - 100 gr...
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photo taken by Helga Tawil Souri , on July 4, 2012, CC licensing Ingredients: - 2 beaten eggs - 200 gr. of white cheese - 1 glass of grated gruyere...
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photo taken by Julie Corsi , on May 17, 2012, CC licensing Ingredients: - 1/2 kg. of chopped meat - 4 potatoes (normal size) - 2 carrots - 1 slice...
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photo taken by nsdis , on June 25, 2009, CC licensing Ingredients: - 1 kg. of sugar - 6 glasses of water - 2 rolls of clotted cream - 1/2...
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photo taken by linniekin , on September 12, 2010, CC licensing Ingredients: - 1 kg. fish - 1 carrot - 1 celery stem - 1 potato - 1 green pepper...
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photo taken by Aya Padrón , on December 8, 2007, CC licensing Ingredients: - 6 tablespoons of sunflower oil - 6 tablespoons of melted margarine - 6 tablespoons of water...
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photo taken by Justine Sanderson , on April 4, 2009, CC licensing Ingredients: - 1/2 kg. of lokum (Turkish delight) - 250 gr. of cream - 150 gr. of margarine...
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photo taken by NURETTIN MERT , on May 9, 2009, CC licensing Ingredients: - 2 boiled, peeled and mashed potatoes - 2 beaten eggs - 100 g. of white cheese...
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photo taken by Juli Ryan , on May 18, 2009, CC licensing Ingredients: - 1 kg. of celery - 2 carrots - 1 lemon worth of juice - 1 tablespoon...
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photo taken by chichacha , on June 11, 2008, CC licensing Ingredients: - 2 kg. fat eggplants - 4 slices of wet bread - 2 eggs - 6-7 tablespoons of...
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photo taken by Renée S. Suen , on October 18, 2009, CC licencing Ingredients: - 4 large lettuce heads - ½ kg of minced meat - 1 small onion -...
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photo taken by DeathByBokeh , December 8, 2006, CC licensing Ingridients: - 1,5 Kg. of leek - 250 gr. of minced meat - 2 pieces of wet bread or 1...
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photo taken by tschörda , on March 9, 2006, CC licensing Ingredients: - 1/2 kg. of sliced meat - 2,5 liters of water - 4 potatoes - 2 big carrots...
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photo taken by Angela Schmeidel Randall , on January 3, 2010, CC licensing Ingredients: - 1 ½ cups of white beans (small or medium sized) - ½ a cup of...
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photo taken by Zeets Jones , on August 11, 2007, CC licencing Ingredients: - 1/2 a kg. of nice and juicy eggplants - 3 tablespoons of sun flower oil -...
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photo taken by Joi Ito , on Dcember 29, 2008, CC licensing Ingredients: - 1 kg. of long eggplants - 1/2 kg. of minced meat - 1 piece of wetted...
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photo taken by Rebecca Siegel , on November 24, 2013, CC licensing Ingredients: - 2 big quinces - 2 teacups of quince juice - 2 teacups of sugar - 2...
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photo taken by Michelle Nicolet , on August 9, 2010, CC licensing Ingredients: - 2 kg. of squash - 1 glass of milk - 100 gr. of white cheese -...
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