Russian salad

Russian salad is much popular food in most of the countries. It is easy enough to make. It is the mixture of different vegetables which provides lots of rich vitamins which bounds with the great creamy mayonna...

19 Jun

Cheese Crescent Triangles



  • 4  oz tomato-basil feta cheese, finely crumbled (1 cup)
  • 2  tablespoons finely chopped green onions
  • 1  egg, well beaten
  • 1  can (8 oz) Pillsbury refrigerated crescent dinner rolls
  • 1  tablespoon grated Parmesan cheese


  1. Heat up oven to 375°F. In a bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
  2. Do not open dough; separate long roll into 2 shorter rolls at center perforations. Unroll 1 roll until 1 rectangle can be separated from roll. Refrigerate remaining dough. Press dough into 7 1/2x5-inch rectangle, pressing diagonal perforations to seal. Cut rectangle into 6 (2 1/2-inch) squares.
  3. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold up dough over filling, forming triangle; press edges to close on ungreased cookie sheets, put triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
  4. Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
  5. Bake 9 to 11 minutes or until golden brown. Serve up hot.



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17 Jun

Loaded Baked Potato Dip



1. 16 ounces sour cream

2. 16 slices (12-ounce package) bacon, cooked and crumbled

3. 8 ounces sharp cheddar cheese, shredded (about 2 cups)

4. 1/3 cup thinly sliced scallions or chives


1. Mix all ingredients in a bowl and keep cold for at least one hour before serving to let flavors to meld together.

2. Decorate with extra shredded cheese, crumbled bacon, and chopped chives.

3. Serve with your favorite potato chips or pretzel crisps.

4. Dip can be stored in an airtight pot in the refrigerator for up to 1 week.


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14 Jun

Basic Vinaigrette Dressing


  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Place all ingredients in a bowl. Using a whisk, mix until fine blended.
  2. You can use this dressing with any salad you like.
  3. Serve immediately or you can cover up and make colder until ready to use.


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12 Jun

Papaya Milk Splash Recipe



· 1 1/2 - 2 cups papaya

· 1/2 cup milk

· 1/4 cup sugar


1. Clean out the seeds and cut off the papaya.

2. Add to a blender with the milk, sugar and ice.

3. Blend at medium to high speed for one or two minutes.

4. Serve right away.


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10 Jun

Baguette, Cream Cheese and Scrambled Eggs


· Half a baguette

· Cream cheese 5%
Pesto sauce

Scrambled eggs:

· 2 eggs

· Carrot snacks cut into strips

· 1 tablespoon chopped onion (optional)

· Salt

· Pepper

· Olive oil

· lettuce leaves


1. Mix up the eggs, carrot strips and onion.

2. Put the olive oil in a pot and fry up the egg mixture for 2 minutes on low heat.

3. Spread up the cream cheese and a thin layer of pesto sauce on the baguette, put the twisted eggs over them, and place some lettuce leaves on top.

4. Serve


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