For the nights when you want to make something for both you and the kids. Classic macaroni and cheese that you can serve plain and classic with cheddar or with a few easy mix-ins for a gourmet bowl of spinach and feta mac.
Creamy Tuscan Garlic Chicken smells like Florence and tastes like heaven! Rich and filling, it’s perfect for long days and special occasions! It is not hard to believe that Creamy Tuscan Garlic Chicken comes from the same region as the inimitable Florence Nightingale and Michelangelo’s David. Parmesan breaded chicken, pan-fried in olive oil, and topped with a garlic cream sauce that’s loaded with spinach and sun dried tomatoes? Where do I sign away my life’s savings?? Maybe, a plate of Creamy Tuscan Garlic Chicken will do for now! On the off chance that the smells and tastes conjured up by that Signup X
A classic! Authentic Knigsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Knigsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Knigsberger Klopse was invented in the city of Knigsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Knigsberg. This recipe is my version of her delicious Knigsberger Klop