This is a dish my father made from the old country. It was a favorite meal for a family of nine. We termed it German mac and cheese!
This is a recipe handed down in our family. The secret ingredient that most people will not guess is the condensed milk! Serve this with a green salad and you'll be a hit. Every Christmas Eve, all of our relatives visit our home for the festivities and to enjoy this special meal.
These triangular sandwiches are eaten all over the Veneto region as an afternoon snack or as cicchetti (the Venetian version of tapas) with a glass of prosecco. The thin crustless sandwiches filled with colourful creamy fillings are made on a dense soft white bread; sliced potato bread is a good Canadian substitute.
Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
As the butter melts during baking, the layers of dough separate to make light, quick and easy biscuits. Green onions add a flavourful fresh lift.
Designed in an effort to offer broccoli yet again to an ever resistant family. Cheese and garlic can always win them round!
This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hours before you want to serve it.
This is a truly stick to your ribs lunch or dinner. Of course it is always better the second day. Enjoy
