- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
 |
Wirsingroellchen (Savoy Cabbage Rolls)
submitted by
anonymous
|
|
Yellow Split-Pea Puree
submitted by
anonymous
|
|
Yet Another German Hot Potato Salad
submitted by
anonymous
|
General:Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then...
This is seriously the best meatloaf I've ever had! Made some changes though: brown onions first, add browned garlic, use only ground beef (I ran out of sausages), add just a little bit of nutmeg.. *drool* I might make some more tonight :)
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
1 hr
