Recipe Sifter

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

"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.

Make this moist and delicious frittata for breakfast. It provides you with enough nutritions that you need to power through the whole morning before lunch hunger arrives, and needless to say that it's so tasty. Serve it with a slice of whole grain toast and grape fruit.

Juicy mushroom filling spiced with coriander and cumin wrapped inside light and crispy phyllo pastry.

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

Homemade Slice and Bake Chocolate Chip Cookies recipe

Gluten free pizza with a rice crust. Easy to make & delicious. Perfect for a gluten-free diet.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.

Six-ingredient banana bread built on self-rising flour and ripe bananas. No baking soda to measure, no creaming, no fuss. Served cold with cream cheese the way Southern grandmas always have.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.

White chocolate cheesecake slices wrapped in buttery phyllo and baked crisp. A restaurant-style dessert with orange zest, finished with bright fruit purées.

Soft, cakey chocolate drop cookies made with melted unsweetened chocolate, sour cream, and walnuts, topped with a mocha frosting. Makes 36 rich, fudgy cookies.

Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!