ameatlanta's

7

Recipes

Original Pound Cake from 1700's England

Posted by ameatlanta  

My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing... MORE»

Recipe #102371

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Phyllo, Bread and Pudding

Posted by ameatlanta  

Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has... MORE»

Recipe #102181

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Eggplant (Aubergine) With Garlic Cream Sauce

(2 reviews) Posted by ameatlanta  

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called... MORE»

Recipe #101914

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Sesame Eggplant (Aubergine) Salad

Posted by ameatlanta  

This intriguing salad is a great addition to any Asian or oriental meal. The dressing is sooooooo gooood that I'm having all the flavors in my mouth right now. This dressing would be great over noodles! Heck the dressing is so good I have also... MORE»

Recipe #101772

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Aromatic Basmati Pilaf

(4 reviews) Posted by ameatlanta  

This pilaf perfumes the whole house as it cooks! You will surely get ooohs and aaahs from this dish. I'm not sure of it's orgins since all of the ingredients could either be Morrocan or Persian. The garnish of pistachio nuts say Persian but the... MORE»

Recipe #101587

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Turkey Brine

(34 reviews) Posted by ameatlanta  

For a JUICIER and TASTIER turkey, brine before cooking! If your turkey or chicken is kosher do not brine since it has already been salted. Brining isn't just for poultry but also lean cuts of meat and even fish and shrimp. But you must adjust time... MORE»

Recipe #101391

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Basil-Cheese Terrine

Posted by ameatlanta  

I've been using this recipe since 1996. Whenever I serve it or take it to a party I always write up several recipe cards in advance because the request will come after one taste. Not only yummy, but lovely presentation. Because everyone likes it... MORE»

Recipe #101161

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