Copycat ranch dressing dry mix and dressing recipe
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For those of you who live in the States, you may be able to go out to the store and buy a large container of this; but if you read the ingredients list, and (...)
Swiss cholera – oberwalliser lauchkuchen valais leek pie
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This traditional Swiss recipe got its dubious name most likely during the cholera epidemics of the early 19th century; unwilling to leave the house, they used (...)
Today I was in the mood for a pizza, but also Tex-Mex; so why not combine them? I hunted around for a simple recipe and found a lot of complicated ones, so I (...)
It’s been quite some time since I added a new recipe; I’ve been quite sick since mid-November (respiratory infection), so I haven’t really felt like (...)
This is a recipe I adapted from a fish recipe, as I prefer fish in the water and not on my plate. It’s delicious, flexible, and doesn’t really take that long (...)
Evaporated milk versus condensed milk - what's the difference
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Okay, I will admit it: I have a pet peeve with recipes that tell me in no uncertain terms to use either condensed milk or evaporated milk. Here in Switzerland, (...)
This was made here recently by the young woman living with us at the moment; it turned out really well, and I have a small pot of it sitting next to my (...)
Several years ago I was preparing to cater for a large group, and I decided on Chinese. As any lover of Chinese cuisine can tell you, spring rolls want sweet (...)
This is a recipe I keep on hand; it’s easy to make and use, and will save a lot of time when making a more complex meal. You can also add a bit of this paste (...)
I’m always on the lookout for good recipes; sometimes I collect what I call “Recipe Pictures” – they’re self-explanatory, really. Unfortunately, the internet (...)
Merry Christmas, everyone! The Swiss Zitronenmöndli is one of the traditional Christmas cookies here (along with Spitzbuben and Mailänderli). In High German (...)
It’s that time of year again in the northern hemisphere – winter. And with it comes colds, flus, and sore throats. Besides being an author / editor / (...)
I’m not sure where this recipe originated; I’ve had it in my collection for years, and have tweaked it to the following recipe. I use Amaretto in anything I (...)
These pickles are one of my favourites, and I made them a fortnight ago. The recipe comes from the same Kansas-farmer grandmother as “The Best Cookies You’ll (...)
Originally posted on CuppaNatter: Here’s another favourite recipe of mine; it’s a great crockpot / slow cooker meal – just toss it in, give it an occasional (...)
Strudels are a versatile bunch, really – they can be sweet like the traditional apple strudel, or savoury with either meats or simply vegetarian. I keep phyllo (...)
This is a trick I’ve been doing for years; I have a proper honing steel, but a mug works just as well for most common knives and household scissors that need a (...)
In a land dotted white with sheep, it’s not surprising that many of Scotland’s national dishes feature lamb or mutton on the menu. My favourite is haggis, and (...)
There are probably as many potato salad recipes out there as there are picnic baskets; everyone has their preferences. I like a salad that is simple, allows (...)
I made this pie tonight by combining two recipes and tweaking – as one does. It’s delicious, and I think I can stop looking for a go-to recipe for apple pies! (...)
This is a variation on my Apple Tiramisu that I shared with you quite some time ago; as with the original, there are no raw eggs in this delicious dessert. I (...)
It’s been years since I’ve made traditional meat-based lasagna; currently we eat basically vegetarian because the young woman living with us is vegetarian, and (...)
We’ve been having a heatwave here in Switzerland, with nearly every day well above 30°C for the past couple weeks; cooking is the last thing I want to do, let (...)
Quick and easy lentil chickpea coconut curry stew or dip
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I was recently in the hospital for surgery, and as a result, our meals are mainly liquid (or at least smooth) at the moment as I can’t swallow anything more (...)
