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695 DUMPLINGS/10 recipes

Cabbage Roll Casserole
Cabbage Roll Casserole

Try something new when it comes to casseroles with this scrumptious dish you and your friends will love!

Fusilli (or Rotini) with Ricotta and Spinach
Fusilli (or Rotini) with Ricotta & Spinach

This recipe is adapted from the recipe of America's Test Kitchen. A 10-ounce box of frozen chopped spinach, thawed and squeezed dry, can be substituted for the fresh spinach, if necessary.

Chorizo Quiche in Cornmeal Crust
Chorizo Quiche in Cornmeal Crust

Simply Incredible!!! I have never had a quiche recipe work for me. They always end up a soupy mess and leave me frustrated and dejected. This one turned out so wonderfully and gorgeous - pretty enough for company. It tasted fantastic. I used a quiche pan instead of a 9" pie pan(as I said I never had one turn out, but it doesn't stop me from trying) ;-) If you like chorizo and want to try a quiche recipe that is totally fool proof - THIS IS THE ONE!!! Yummy!!! I'd give it 10 stars if I could.

Czechoslovakian Potato Dumplings
Czechoslovakian Potato Dumplings

Potato dumplings similar to a large fluffy gnocchi that are traditionally browned in butter.

Piroshki
Piroshki

We love it!!

Mom's Spaghetti Sauce (no garlic, low salt)
Mom's Spaghetti Sauce (no garlic, low salt)

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Bisquick Bran Muffins
Bisquick Bran Muffins

My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.

Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette
Blueberry Hazelnut Salad with Balsamic Berry Vinaigrette

Quick, easy and tasty! Salad greens, fresh blueberries are tossed with balsamic blueberry vinaigrette, topped with crumbled goat cheese and maple glazed hazelnuts.

Authentic Jimmy Dean Country Breakfast Casserole with Two Cheeses
Authentic Jimmy Dean Country Breakfast Casserole with Two Cheeses

Authentic sausage casserole done right. Creamy custard-like interior with crispy edges and two cheeses interwoven. Say no-more. Make-ahead makes it painlessly delish.

Baby Peppers Stuffed with Spiced Cream Cheese
Baby Peppers Stuffed with Spiced Cream Cheese

Sweet baby bell peppers stuffed with a slightly spicy and garlicky mix of cream and jack cheese. Fairly easy to prep and only 10 minutes cooking time.

Quick and Easy Apple Dumplings
Quick & Easy Apple Dumplings

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

10 Minute Western Omelette (improved)
10 Minute Western Omelette (improved)

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Sauerkraut with Country-Style Ribs
Sauerkraut with Country-Style Ribs

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Veggie Jiao Zi (Chinese Dumpling) Soup
Veggie Jiao Zi (Chinese Dumpling) Soup

A light yet delicious Chinese dumpling soup. The dumpings are made with several kinds of veggies, smoked tofu, shiitake mushrooms, water chest nuts, and black fungus, tossed with soy sauce, rice vinegar, sesame oil. Simply wrap it up with store-bought wonton or dumpling wraps.

Chicken in a Pot with Dumplings
Chicken in a Pot with Dumplings

Simple and easy, this savory dish can make a rainy day seem bright!

Chard, Kale and Cheddar Phyllo Pie
Chard, Kale & Cheddar Phyllo Pie

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)