Got this recipe from Lorac on the Eastern European thread. It’s GREAT! Easy to make and relatively inexpensive since it is mostly vegetables. My husband, who is Serbian, loved it! Sorry some of the ingredients are in metric, but I just guessed on some of them as noted in the directions. I’m just guessing on the servings since it made quite a large pot of stew. Enjoy!
Make and share this Bermudian Rum Cake recipe from Food.com.
Chateaubriand is the most elegant form of serving a thick, aged, delicious beef tenderloin there is. This is a special-occasion or splurge dish, so don’t shop for the cheapest tenderloin you can find – instead, go try that butcher shop, (yes, that high-priced one) you have always been wanting to try and ask him for his very best tenderloin.
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it’s made. From Food and Wine.
Make and share this Aalster Vlaai recipe from Food.com.
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