Graham cracker crumbs/18 recipes

7-Up Lemon Cheesecake with Strawberry Glaze recipe

Classic burger for the grill with a slight twist. Instead of bread crumbs as filler this burger recipe uses rolled oats along with a bit of teriyaki sauce for a boost of extra flavor.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

This classic Italian Eggplant Parmesan is a family fav!

Italian Burgers recipe

A variation of German Apple Strudel with walnuts and raisins using phyllo pastry to speed up the preparation.

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

These lovely latkes are made with zucchini and potato which are both in season, they are so tasty, served with homemade fresh Tzatziki, it can be a side dish or even a light dinner!

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Excite your friends with this tasty dip that goes well with salted crackers or tortilla chips.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

Minced clams with a mixture of seasonings and a bit of hot sauce, topped with shredded mozzarella, this dip is excellent served warm with crackers.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Creamy, smooth and rich cheesecake.