Cheese-eggs/6 recipes

This decadent brownie recipe was recently clipped from my local newspaper.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

A moist, fluffy and delicious carrot cake, and it is very easy to make, it's always a hit at my family dinner table.

You will love how tasty this salad is. You can serve it as a side dish, or just have it for a simply flavorful yet nutritious main course.

Homemade ice cream in electric freezer

Very moist and fluffy inside, golden brown outside; sour cream added the extra moist and tangy flavor, I used 3/4 cup of brown sugar, and I thought it was the right sweetness. If you have some ripe bananas on hand or you love banana bread, I will definitely recommend this recipe.

No need for Bisquick, this single skillet breakfast pie is quick, easy make from scratch and perfect for two.

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

These homemade salmon patties are made with fresh salmon for a crispy exterior and tender interior. Learn the secrets for the best salmon patty you've ever had.

These delicious salmon cakes are so easy to make, and well satisfy your appetite. Well balanced flavor, texture and nutrients, and the ingredients are reasonably economical as well.

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 :)