Sausage Wreath
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Sausage Wreath. Includes step-by-step pictures for a showstopper buffet bake!
Sausage Wreath. Includes step-by-step pictures for a showstopper buffet bake!
Easy recipe for an elegant dish. Charred Brussels Sprouts with salty pancetta and just a touch of a sweet glaze.
Finnish version of famous Kötbullar the vegetarian way with wild mushrooms – great for your party.
Slow cooker meatballs from scratch, in a smoky barbeque and apricot jam sauce. Perfect for parties and buffets!
Creamy herby cashew cheese and super seed sprouted grain crackers make a perfect snack or picnic food.
Vegan Canapés – perfect party food!
This funny little packages are extremely delicious! Outside Filo pastry, inside Pumpkin and Feta. (in German)
A vegan lentil salad with a yoghurt lemon dressing. (low fat)
An Italian buffet is always a hit when having a party. And with this schedule and 8 recipes it can not fail!
Focaccia with tomato, Italian herbs and Parmesan. This airy bread is delicious with a barbecue or buffet.
A delicious cocktail for the Italian buffet: An elegant Bellini, made of peach puree and Prosecco.
Italian buffet: Bolognese quiche. Bolognese, a tomato meat sauce. But did you know you can make a delicious quiche with it?
To imbue the cakes with a coffee flavor and add a mascarpone cream topping is the ultimate Italian buffet dessert: Tiramisu cupcakes.
Spinach feta and ricotta cake is a delicious savory vegetarian side dish at the Italian buffet .
Tomato salad with pesto, Parmesan and pine nuts. A vegetarian dish on our Italian buffet
Hard Cooked Eggs with Basil and Fluffy Ham
At any family gathering, there are usually queues out the door for my Gran’s incredible quiche! Absolute perfection.
Spicy Thai Peanut Sauce Crispy Baked Oven Fried Wings – All the Taste without the guilt! These wings are the BOMB!!!
Full of meat and a man pleaser! Great for your Holiday buffets
Flash Roasted Brussels Sprouts with Red Onion and Lemon Pepper.
Once-a-Year Sourdough Cornbread Dressing.
Chocolate Fudge Pie with Salted Caramel Pecans. Tips for cooking the cover of Southern Living’s November issue.