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Friday, November 30, 2012
Monday, November 26, 2012
Tuesday, November 20, 2012
Monday, November 19, 2012
Sunday, November 18, 2012
It’s hard to know what to make of this dish at first glance. From a distance, its vaguely cake like appearance often leads it to be mistaken for a dessert, when it is actually a type of salad. In fact, this dish, which consists of one layer of salted herring, vegetables and eggs, with a topmost coating of mayonnaise and grated beets lending a rich purple color, is probably the most popular of all Russian salads. It is found on nearly every New Year’s table, and often makes an appearance at birthdays and other holidays as well. I been eating this salad as long I can remember. My mom always made it for us. It became my favorite salad since I can remember.
Thursday, November 15, 2012
Wednesday, November 14, 2012
Tuesday, November 13, 2012
Just in time for the holidays.This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat! The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. The heavy cream is also whipped up to use as the topping. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard. I made it with my own decoration:)
Monday, November 12, 2012
Sunday, November 11, 2012
Everyone loves the turkey at Thanksgiving, even the turkey hater! I've now been named the official Thanksgiving Turkey Maker in our family. I been preparing turkey for almost 2 decades. If you are looking for the best juicy turkey recipe, this is it!!! You found it:) Now you can make the best turkey dinner for your family.
Important to follow to get the juicy turkey:
- Buy turkey on Monday.
- Defrost by Wednesday
- Marinade on Wednesday night
- Cook 3-4 hours on Thanksgiving day
Thursday, November 8, 2012
So here’s my first attempt at making persimmon puff pastry tart. It turned out to be so simple and delicious. I was surprised how tasty cooked persimmons turned out. All you need is a tiny bit of sugar and butter, and ta-da - a sweet, rather creamy tart. No need to even peel the fruit. This tart has a lovely airy buttery crust and the ripe persimmons are currently in season so it was a great way to enjoy them. You can enjoy this persimmon tart–alone, with whipped cream, or with a scoop of vanilla ice cream.
Wednesday, November 7, 2012
Experience true decadence without too much effort when you make this Napoleon Cake. It's unlike other dessert recipes, you'll be begging for more after the first bite. This fantastic 8-layer cake has been our favorite family holiday cake for lot's of years. Don't get scared away by they number of layers. This dough recipe is the best taste and it's easy to make. It's rich flavor and great moist tender texture make it all worthwhile!
Tuesday, November 6, 2012
When chanterelle season is in full swing, we eat like queens. Their apricot-like aroma is augmented by a subtle, peppery flavor that offers a richness prized by chefs everywhere. Meaty and chewy, chanterelles must be cooked for their full flavor to truly shine. These golden beauties work well in butter and oil. Plucked from the forest floor, chanterelle mushrooms provide a true taste of the local landscape — the conifer forests of the Pacific Northwest. Chanterelles are relatively high in vitamin C, very high in potassium and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 2500 IU/100 grams fresh weight.
Sunday, November 4, 2012
Thursday, November 1, 2012
Nothing fills the house with the smell of autumn' like a pumpkin cupcake recipe baking. This pumpkin cupcake recipe is perfect for fall parties, potlucks and picnics with the family. Serve this pumpkin cupcake recipe with my favorite dulce de leche frosting and come up with some creative Thanksgiving cupcake ideas. Your friends will love how clever you are when you serve them something outside the normal with this pumpkin cupcake recipe.