Recipe Sifter

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Stomach warming goodness, this is my version of my Mom's classic recipe.

Delicious New England Clam Chowder recipe

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

Baked potatoes with all the trimmings, cheese, bacon, sour cream and turned into a hearty soup. YumO!

With a bit of dry sherry, this pasta dish is perfect for a date or a night with your significant other.

There are lots of flavor in both topping and filling, love shepherd's pie, then you should make this flavorful and delicious recipe!

Very Creamy Corn Chowder recipe

Tasty bits of bacon stud these fluffy cheddar biscuits. Easy to prepare and always a family favourite.

Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

Creamy Baked Potato Soup with Bacon and Cheddar recipe

Stew

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.