(Roasted Pumpkin Seeds) How do you make pumpkin puree from a whole pumpkin? It's not too difficult, and I'll show you how to roast and puree that fall gourd in your own oven. As a bonus, you can roast the seeds into delicious Pepitas for delicious snacking! Of all the colorful Fall squash that I see at my local farm stand, pumpkin is still my top favorite. I love savory pumpkin soups,
How to Make Bavarian Semmel Knödel (German Bread Dumplings)
This recipe for Bavarian Semmel Knödel Bread Dumplings was taught to me by my "Mutti". These dumplings are perfect for soaking up gravy. Though, it's common to see these served with sauerkraut. Personally, I make these when I make my Austrian Goulash recipe. These are a family favorite. Please allow me to rewind time two weeks ago to my Oktoberfest party. I wanted to share with you my
Wasabi and Honey Glazed Salmon with Coconut Rice
Whenever fresh salmon is in season, we can't get enough of this delicious fish! The salmon is seared and then roasted in the oven, then glazed with an Asian flair sauce. The dinner takes less than 30 minutes, but tastes like you spend hours making it. I just love it when I spot a recipe, read the ingredients and realize I have everything to make it! I especially appreciate when an ingredient is
Golden Cream of Mushroom Soup with Creme Fraiche and Crispy Shallots
This Cream of mushroom soup recipe highlights the flavor of cremini mushroom, with a slight addition of sherry. For a garnish I added some crispy shallots and drizzled creme fraiche. This looks fancy, but can be on the table in 45 minutes! Last week, I impulsively bought large Portobello mushrooms,(which became a delicious Mushroom Bourguignon), and a package of pre-sliced cremini
How to Make A Blue Cheese Souffle
I've always been intimidated about making a souffle-- until now. This makes a light and satisfying lunch or supper-- and makes you feel like you're in a French bistro. I've never made a souffle' before. Come to think of it, I've never eaten a savory souffle'. Oh sure, I've indulged in a rich chocolate souffle'. I used to indulge in a Grand Marnier Souffle at a local restaurant that,
How to Make Austrian Goulash and Semmel Knoedel (Bread dumplings)
This Austrian Goulash stew is made with chuck eye roast, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) or Spaetzle. This is a recipe that my Bavarian Mutti taught me to make since I was very young. Whenever we visit Bavaria or Austria, we always order this dish and I'm so pleased to
Instant Pot Bean and Bacon Soup
There's nothing better on a chilly day than a big bowl of steaming soup. This bean and bacon soup is full of flavor and will leave your whole family wanting more. Serve this rich dish with a hearty chunk of bread, a lightly dressed side salad, or even a toasty, melty grilled cheese. This recipe is filled with the warm flavors or ground cloves, thyme, fresh garlic, and luscious bacon-y goodness.
Classic Beef Stew (Stove top or Instant Pot)
There are a zillion recipes for Classic Beef Stew. I’ve developed mine to always turn out hearty, full of flavor and downright worth second and third helpings. You can make this in a pressure cooker, slow cooker or a Dutch Oven. Trust me, it’s a winner. I made an Austrian Goulash, my annual Oktoberfest party. This afternoon, I decided to use some extra stew-cut beef chuck eye roast to make
Perfect Homemade Lemon-Almond Poppy Seed Muffins
Flavors that I adore are lemon and almond. Combine the two, and they are a perfect match. These muffins comes together pretty quickly, with a perfect balance of lemon and almond. Topped with almond slices, these make a perfect breakfast or brunch treat. I have a few "flavor triggers"-- that is, certain ingredients that totally grabs my attention. To name a few, caramel, pumpkin, strawberries
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