Fish sausage/10 recipes

Improvisation on a basic waffle recipe Only 2 min to cook and 10 minutes for a whole plate of waffles.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

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.

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. This pizza is spread with tomato sauce, topped with Chorizo slices, sweet bell pepper rings and mozzarella cheese. Enjoy the different yummy flavors and layers of the textures all in one bite.

Very easy to put together, tastes delicious and it's packed with goodness as well. Perfect for a quick lunch or a no-fuss dinner.

Homemade sausage cups with scrambled eggs for an all-in-one breakfast recipe.

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I was reading New York Times the other day, and a Greek Salad English Muffin recipe with picture captured my attention. Then I made this Greek salad-one of my favorites, instead of English muffins, I used homemade whole wheat burger bun. So here my sandwich is stuffed with Greek Salad, sounds a good idea, and it tastes amazingly delicious!

A crowd pleasing appetizer to take to any party or serve it with a Mexican Caesar salad for a meatless meal.

An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.

On a hot summer evening, this is a refreshing version of the typical mayonnaise laden potato salad. Serve with grilled fish or chicken and sherbet for dessert!

A spicy traditional chili that can be left to simmer while you are at work.

These moist fish cakes are delicious with some baked beans.

Anne's best, easy green bean casserole with french fried onions.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.