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Ceasar style salad

This is definitely my version of a classic.  My mom used to make this dish with eggs (the original), but I prefer mayo to go on the "safe" side...   I also like to add a little bit of balsamic vinegar because its sweetness adds a really nice touch to it. Ingredients: 8 Anchovies, chopped ...

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Croutons

Croutons

Ingredients; 8 Slices of sandwich bread 6 teaspoons butter 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 tablespoon dried parsley Directions: Cut the sandwich bread slices into 1.5" (2 cm) cubes. Warm up a large pan.  Add butter and olive oil. ...

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Latvian Canapés

Latvian Canapés

The canapé in the middle is a classic at any Latvian party!   It is actually a classic at any northern European gathering, but my latvian grandmother tought me how to make them. The other 2 are just variations made with creamed herrings... It is also a good excuse to finish those Easter eggs... ...

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North Sea Crayfish

This is the way crayfish are eaten in Sylt,  Germany. Ingredients: 1 lb Crayfish 1/4 cup olive oil 1 teaspoon butter 1 - 2 garlic cloves - crushed 1/2 teaspoon salt 1/2 teaspoon paprika Sour cream 2 - 4 Baked potatoes Directions: Fry the crushed garlic slightly ...

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Latvian Easter eggs

Latvian Easter eggs

This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries. Ingredients: Onion skins - just the outer darker ones, as many as you can gather. White eggs - as many as you want for Easter. Parsley, marjoram and dill.  You can use ...

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Crispy Fish Fillets

This recipe I figured out while on vacation in Sylt, Germany.  The fish used is called Seelachs in german (pollock) and is very mild in taste. Kids approved! Ingredients: 1.5 lbs Fish fillets (2 Pollock filets) 2 cups corn flakes 1/2 cup flour 2 eggs Oil for frying Salt to ...

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