Recipe List

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Basil Lemon Syrup
 
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Basil Lemon Syrup

This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
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admin |  12/28/2007 |  0 comment(s)
Basil Vodka Gimlets
 
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Basil Vodka Gimlets

This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
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admin |  1/4/2008 |  2 comment(s)
Cauliflower Gratin
 
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admin |  7/12/2009 |  0 comment(s)
Ceebu Jën (Rice and Fish)
 
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Ceebu Jën (Rice and Fish)

Ceebu Jën is one of Senegal's classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you like or leave out what you don't. There are three steps to making Ceebu Jën: * frying onion and [...]
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admin |  5/25/2010 |  0 comment(s)
Chocolate Delight
 
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Chocolate Delight

A favorite from England, trifles are sponge cake and cream layered with fruit, chocolate or other ingredients and served chilled. For this wonderful trifle, chocolate cake is cubed and doused with coffee liqueur, and then it's covered with choc[...]
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admin |  3/3/2009 |  0 comment(s)
Chocolate Mascarpone Mousse
 
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Chocolate Mascarpone Mousse

The deep, dark appeal of this 5-minute marvel was enough to have my neighbor, Eugene, talking to himself at the table. Servings should be small. Use a teaspoon to shape two or three small scoops of the delicate mousse on chilled plates, or spoon[...]
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admin |  6/8/2009 |  0 comment(s)
Creamy Mascarpone Dessert
 
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Creamy Mascarpone Dessert

In Italy they wil just mix creamy light cheeses like mascarpone with just a bare bit of sugar, egg yolk custard, sweet spices, citrus zest, and chocolate. If you have ever tried one of these cheese desserts, you'll know that they're very good.
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admin |  7/12/2009 |  0 comment(s)
Homard à la Thermidor
 
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Homard à la Thermidor

This classic French dish which is made using lobster tail, custard (béchamel) sauce, brandy and then topped with Parmesan cheese. This creamy mix is then served in the shell. Lobster Thermidor was created in 1894 by Marie's, a Paris restaurant [...]
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admin |  5/25/2009 |  0 comment(s)
Maraschino Cherry Pound Cake
 
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Maraschino Cherry Pound Cake

A wonderful pound cake full of maraschino cherries and a creamy cherry and cream cheese icing.
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admin |  3/3/2009 |  0 comment(s)
Porc mariné aux oranges et citrons
 
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Porc mariné aux oranges et citrons

Porc mariné aux oranges et citrons
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admin |  3/2/2009 |  0 comment(s)
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Non eram nescius, Brute, cum, quae summis ingeniis exquisitaque doctrina philosophi Graeco sermone tractavissent, ea Latinis litteris mandaremus, fore ut hic noster labor in varias reprehensiones incurreret. nam quibusdam, et iis quidem non admodum indoctis, totum hoc displicet philosophari. quidam autem non tam id reprehendunt, si remissius agatur, sed tantum studium tamque multam operam ponendam in eo non arbitrantur. erunt etiam, et ii quidem eruditi Graecis litteris, contemnentes Latinas, qui se dicant in Graecis legendis operam malle consumere. postremo aliquos futuros suspicor, qui me ad alias litteras vocent, genus hoc scribendi, etsi sit elegans, personae tamen et dignitatis esse negent. Contra quos omnis dicendum breviter existimo. Quamquam philosophiae quidem vituperatoribus satis responsum est eo libro, quo a nobis philosophia defensa et collaudata est, cum esset accusata et vituperata ab Hortensio. qui liber cum et tibi probatus videretur et iis, quos ego posse iudicare arbitrarer, plura suscepi veritus ne movere hominum studia viderer, retinere non posse. Qui autem, si maxime hoc placeat, moderatius tamen id volunt fieri, difficilem quandam temperantiam postulant in eo, quod semel admissum coerceri reprimique non potest, ut propemodum iustioribus utamur illis, qui omnino avocent a philosophia, quam his, qui rebus infinitis modum constituant in reque eo meliore, quo maior sit, mediocritatem desiderent. Sive enim ad sapientiam perveniri potest, non paranda nobis solum ea, sed fruenda etiam est; sive hoc difficile est, tamen nec modus est ullus investigandi veri, nisi inveneris, et quaerendi defatigatio turpis est, cum id, quod quaeritur, sit pulcherrimum. etenim si delectamur, cum scribimus, quis est tam invidus, qui ab eo nos abducat? sin laboramus, quis est, qui alienae modum statuat industriae? nam ut Terentianus Chremes non inhumanus, qui novum vicinum non vult 'fodere aut arare aut aliquid ferre denique' -- non enim illum ab industria, sed ab inliberali labore deterret --, sic isti curiosi, quos offendit noster minime nobis iniucundus labor.