Recipes for the Home Chef
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RecipeFaire - Recipes for the Home Chef


Green or Red Pepper Rings:  Cut off tops. Remove seeds and centers. Cut crosswise into thin slices. Crisp in ice water. Dry before using.

Lettuce Cups:  For lettuce cups to lie flat on the plate, cut each leaf up from the stem end about 2 or 3 inches. Fit 2 leaves together on each plate, interlocking the slits.

Cucumber Radish Fans:  Cut ends of 2 unpeeled cucumbers. Quarter lengthwise. Slash each quarter in 1/8-inch slices. Do not cut all the way through. Cut 8 large radishes crosswise into thin slices. Insert radishes between cucumber slices.

Cucumber Boats:  Remove seeds and pulp from a cucumber. Fill with cream cheese. Chill well and slice again, if desired.
Beets and carrots may be cooked until just done and then filled with cottage cheese.

Stuffed Pickles:  Core large pickles. Fill with cream cheese. Chill thoroughly and slice.

Onion Juice:  Peel and cut an onion in half. Holding one of the halves over a small bowl or cup, scrape downward with a knife until the desired amount of juice is obtained.

Onion Rings:  Cut large Bermuda or Spanish onion into thin slices. Crisp in ice water, then loosen rings and drain well.

Radish Fans:  Select firm and rather long radishes. With a thin, very sharp knife, cut thin slices crosswise almost through radish. Chill in ice water. The slices spread fan-shaped as they chill.

Radish Roses:  Cut down thin strips of red peel of radishes almost through to stems to form petals. Place radishes in ice water and, as they chill, the peel will curl back like petals.

Scallions (Green Onions):  Trim washed green stalks, leaving about 3 inches. Trim onion if skin is loose or shriveled. Chill in ice water.

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