865 NEW-ENGLAND/50 recipes
If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F. Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so good!
Roasted new potatoes are soft on the inside, and crispy on the outside, tossed with a flavorful basil vinaigrette. Serve it with any your favorite main courses. If it's too hot to cook indoor, grill the potatoes over your barbeque instead.
Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.
A bowl of New Orleans deliciousness!! Great served with Beer Biscuits!
Add a new fruity taste to dinner with this scrumptious dish that gets its amazing flavor from apricot nectar and dry sherry.
Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.
It's hard to go wrong with lots of garlic, then you add some fresh garden-grown rosemary into these lovely fingerling potatoes with all these delicious garlic. Let oven do the final roasting job...
Delicious brownies with marshmallows!
This is a classic German side dish with a great new twist! It's great for Octoberfest, Prost!
Sage leaves, garlic, olive oil and some Indian spices are mixed with these fingerling potatoes. Roast them in the oven and these golden, crispy and delicious potatoes will be a great accompaniment with any main course.
Introduce a new flavor to your crockpot with this delicious dish made with bacon and dried navy beans.
A new kind of salad that has a scrumptious taste which is perfect for lunch or a light dinner.
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.
"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.
These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.