Russian appetizer/4 recipes

Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely.

If you're treating your loved one to a romantic dinner, try this succulent beef dish that is sure to please them!

1 3/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup orange juice 1/2 cup vegetable oil 1 egg Mix all the ingredient and bake at 375F for 10 to 15 mins

*When you buy carambola, also called star fruit, look for ones that are uniformly yellow to orange and have a subtle perfume. If they are green, they aren't ripe and won't yield a great deal of flavor. At their ripest, their flavor is an unmistakably tropical combination of apple, banana and lychee.

A very tasty pasta dish in a rich and creamy sauce flavoured with Asiago cheese. Easy to upgrade from an appetizer to main dish with the addition of your favourite seafood.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

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Bob's Crab Stuffed Mushrooms recipe

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Tibetan dumpling wrappers.