Europe recipe collection

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

A German classic, rich and delicious and not too sweet!

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

A French onion soup that boasts an abundance of caramelized onions and a deep, rich color achieved with a secret ingredient. This addition enhances the depth of color and adds a subtle backdrop to the soup, perfectly complementing the sweetness of the caramelized onions.

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

One day I ran out of the ingredients, and so I got creative. What I came up with, I looooove. I call it Mediterranean Chicken a la Crock-Pot.

Smoked salmon, dill and cream cheese baked into a light and fluffy soufflé. A decadent Sunday brunch favorite in our house.

Puerto Rican style crockpot chicken.

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

Soft fresh German egg noodles. Spätzle, literally translasted means "little sparrows". This style of of noodle is also called Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian Nokedli, Csipetke or Galuska. These type of noodles are commonly found side-dish from the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.

Delicious and very easy to make.

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Although quite good with using cottage cheese, I prefer to make the rolls with part-skim ricotta. They are delicious!