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Ingredients for 3 servings
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Ingredients for 4 servings
1.2kg lamb, cut into 5cm pieces
2 tablespoons plus 2 tsp extra virgin olive oil
1 large onion, very finely chopped
2 tablespoons plus 2 teaspoons (50ml) dry white wine
500g tender garden peas
4 eggs, beaten
2 heaped tablespoons finely chopped
flat-leaf parsley, plus sprigs to garnish
60g parmesan, freshly grated
bread and green salad, to serve
Directions
Put lamb pieces in a frypan with olive oil and onion, and cook slowly to brown meat on all sides (about 10 minutes). Add white wine and cook for a further 10-15 minutes. Add peas and cook for another 10 minutes.
Just before serving, beat eggs in a bowl with parsley and cheese. Season meat with salt and freshly ground pepper to taste, then remove pan from the heat. Slowly add beaten egg mixture, stirring well. The heat of the meat should be enough to turn the egg into a lovely thick sauce. Serve at once, scattered with a few parsley sprigs, and with some bread to mop up the sauce, and a simple green salad.
1.2kg lamb, cut into 5cm pieces
2 tablespoons plus 2 tsp extra virgin olive oil
1 large onion, very finely chopped
2 tablespoons plus 2 teaspoons (50ml) dry white wine
500g tender garden peas
4 eggs, beaten
2 heaped tablespoons finely chopped
flat-leaf parsley, plus sprigs to garnish
60g parmesan, freshly grated
bread and green salad, to serve
Directions
Put lamb pieces in a frypan with olive oil and onion, and cook slowly to brown meat on all sides (about 10 minutes). Add white wine and cook for a further 10-15 minutes. Add peas and cook for another 10 minutes.
Just before serving, beat eggs in a bowl with parsley and cheese. Season meat with salt and freshly ground pepper to taste, then remove pan from the heat. Slowly add beaten egg mixture, stirring well. The heat of the meat should be enough to turn the egg into a lovely thick sauce. Serve at once, scattered with a few parsley sprigs, and with some bread to mop up the sauce, and a simple green salad.
Ingredients for 2 servings
2 cloves garlic, crushed
A small knob of fresh ginger, peeled and chopped finely
½ teaspoon mustard seeds
200g leftover cooked meat such as ham, pork, chicken and lamb, cut into small pieces
150g leftover Rice
150g leftover Rice
1 tablespoon Olive oil
Ground Black peppercorns
Black peppercorns
½ teaspoon ground Turmeric
½ teaspoon Dried chilli flakes
Salt
Directions
Heat the oil in a large non-stick frying pan and cook the garlic and ginger in a wok or large frying pan for 2-3 minutes. Add some mustard seeds and when they start to pop add the turmeric, chilli and rice.
Cook for 2 minutes or until the rice is thoroughly hot, then stir in any leftover meat such as ham, chicken, pork or lamb and stir fry for a further 2-3 minutes or until piping hot.
2 cloves garlic, crushed
A small knob of fresh ginger, peeled and chopped finely
½ teaspoon mustard seeds
200g leftover cooked meat such as ham, pork, chicken and lamb, cut into small pieces
150g leftover Rice
150g leftover Rice
1 tablespoon Olive oil
Ground Black peppercorns
Black peppercorns
½ teaspoon ground Turmeric
½ teaspoon Dried chilli flakes
Salt
Directions
Heat the oil in a large non-stick frying pan and cook the garlic and ginger in a wok or large frying pan for 2-3 minutes. Add some mustard seeds and when they start to pop add the turmeric, chilli and rice.
Cook for 2 minutes or until the rice is thoroughly hot, then stir in any leftover meat such as ham, chicken, pork or lamb and stir fry for a further 2-3 minutes or until piping hot.
Ingredients for 4-6 servings
2 pork tenderloins
Salt and freshly ground black pepper
2 tsp (10 mL) chopped fresh thyme
1 garlic clove, minced
Pinch cayenne pepper
2/3 cup (150 mL) finely shredded semi-soft or firm nutty-flavoured cheese
½ cup (125 mL) thinly slivered dried apricots
2 tbsp (25 mL) butter, melted
Directions
Preheat oven to 375ºF (190ºC).
Trim fat and silver skin from tenderloins. Cut tenderloins in half lengthwise, almost but not all the way through to butterfly. Open up and cover with plastic wrap. Pound with a meat mallet to even thickness, about ½-inch (1-cm). Sprinkle with salt and pepper. Combine thyme, garlic and cayenne and sprinkle evenly over surface of pork. Sprinkle with cheese, then place apricots on top. Starting at 1 long edge, tightly roll up tenderloin jelly-roll style to enclose filling, tucking in each end. Skewer together at the ends and seam or tie with kitchen string. Set aside.
Heat a roasting pan in oven for about 10 minutes or until hot. Place tenderloins, seam-side down in roasting pan. Brush with melted butter and season outside with salt and pepper. Roast for about 30 minutes, brushing with pan drippings twice, or until or until meat thermometer reads 160 ºF (70 ºC) and just a hint of pink remains in pork. Place on cutting board and tent with foil for 5 minutes.
To serve, slice pork on the diagonal. Drizzle with any pan juices.
2 pork tenderloins
Salt and freshly ground black pepper
2 tsp (10 mL) chopped fresh thyme
1 garlic clove, minced
Pinch cayenne pepper
2/3 cup (150 mL) finely shredded semi-soft or firm nutty-flavoured cheese
½ cup (125 mL) thinly slivered dried apricots
2 tbsp (25 mL) butter, melted
Directions
Preheat oven to 375ºF (190ºC).
Trim fat and silver skin from tenderloins. Cut tenderloins in half lengthwise, almost but not all the way through to butterfly. Open up and cover with plastic wrap. Pound with a meat mallet to even thickness, about ½-inch (1-cm). Sprinkle with salt and pepper. Combine thyme, garlic and cayenne and sprinkle evenly over surface of pork. Sprinkle with cheese, then place apricots on top. Starting at 1 long edge, tightly roll up tenderloin jelly-roll style to enclose filling, tucking in each end. Skewer together at the ends and seam or tie with kitchen string. Set aside.
Heat a roasting pan in oven for about 10 minutes or until hot. Place tenderloins, seam-side down in roasting pan. Brush with melted butter and season outside with salt and pepper. Roast for about 30 minutes, brushing with pan drippings twice, or until or until meat thermometer reads 160 ºF (70 ºC) and just a hint of pink remains in pork. Place on cutting board and tent with foil for 5 minutes.
To serve, slice pork on the diagonal. Drizzle with any pan juices.
Ingredients for 4 servings
1 lb ground beef
1 small onion, diced (4 Tbsp.)
1 tbsp heavy cream
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
4 tsp salsa
4 tsp jalapeno peppers (canned) chopped
1/2 cup shredded Monterrey Jack cheese
Directions
Enjoy the pop of this inviting burger.
Mix together ground beef, diced onion, cream, garlic, salt and pepper.
Form into 8 thin patties.
Top each of 4 patties with 1 tsp.
Salsa Picante, 1 tsp. chopped jalapenos and 2 Tbsp. shredded cheese.
Top with remaining 4 patties.
Press edges to seal in toppings.
Grill over medium coals for 12 minutes, turning once after 7 minutes.
Serve on your favorite bun with extra Salsa if desired.
This burger can stand alone or be eaten with lettuce and tomato.
Shredded Mexican cheese or cheddar can be substituted for the Monterrey Jack.
1 lb ground beef
1 small onion, diced (4 Tbsp.)
1 tbsp heavy cream
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
4 tsp salsa
4 tsp jalapeno peppers (canned) chopped
1/2 cup shredded Monterrey Jack cheese
Directions
Enjoy the pop of this inviting burger.
Mix together ground beef, diced onion, cream, garlic, salt and pepper.
Form into 8 thin patties.
Top each of 4 patties with 1 tsp.
Salsa Picante, 1 tsp. chopped jalapenos and 2 Tbsp. shredded cheese.
Top with remaining 4 patties.
Press edges to seal in toppings.
Grill over medium coals for 12 minutes, turning once after 7 minutes.
Serve on your favorite bun with extra Salsa if desired.
This burger can stand alone or be eaten with lettuce and tomato.
Shredded Mexican cheese or cheddar can be substituted for the Monterrey Jack.
Ingredients for 6 servings
Cooking spray
1 package (10 oz.) frozen chopped broccoli, thawed and undrained
1 1/2 cups frozen hash brown potatoes, thawed and undrained
1 jar (2 oz.) sliced mushrooms, undrained
1 jar (2 oz.) chopped pimiento, undrained
6 eggs
1/2 cup sour half and half or reduced-fat sour cream
2 teaspoons instant minced onion
3/4 teaspoon garlic salt
3/4 teaspoon dried dill weed
Directions
Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. In prepared dish, stir together broccoli, potatoes, mushrooms and pimiento. In medium bowl, beat together eggs, sour half and half and seasonings. Pour over vegetables.
Bake, uncovered, in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 30 minutes.
Cooking spray
1 package (10 oz.) frozen chopped broccoli, thawed and undrained
1 1/2 cups frozen hash brown potatoes, thawed and undrained
1 jar (2 oz.) sliced mushrooms, undrained
1 jar (2 oz.) chopped pimiento, undrained
6 eggs
1/2 cup sour half and half or reduced-fat sour cream
2 teaspoons instant minced onion
3/4 teaspoon garlic salt
3/4 teaspoon dried dill weed
Directions
Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. In prepared dish, stir together broccoli, potatoes, mushrooms and pimiento. In medium bowl, beat together eggs, sour half and half and seasonings. Pour over vegetables.
Bake, uncovered, in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 30 minutes.
Ingredients for 6 servings
1/2 cup diced zucchini
1/2 cup diced yellow squash
2 cups Israeli couscous (not Moroccan)
2 tablespoons fresh lime juice
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons pure chili pepper powder
1/4 cup extra-virgin olive oil
1/2 cup red bell pepper (1/4-inch dice)
1/2 cup green bell pepper (1/4-inch dice)
1/2 cup yellow bell pepper (1/4-inch dice)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh Italian (flat-leaf) parsley
Kosher salt and freshly ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add the zucchini and yellow squash and cook just until tender but still crisp, about 2 minutes. Scoop the vegetables out of the water with a sieve, reserving the boiling water. Rinse them under cold water and set them aside.
Add the couscous to the boiling water and cook it until tender (10 minutes or more). Drain the couscous. Rinse it well with cold running water, then drain it well again.
In a large bowl, whisk the lime juice, curry powder, cumin, turmeric, and chili pepper powder. Gradually whisk in the oil. Mix in the couscous, reserved vegetables, cilantro, and parsley. Season the mixture with salt and pepper.
Cover and refrigerate for at least 1 hour, until chilled. This salad can be prepared a day ahead; just reseason with lime juice, salt, and pepper before serving.
1/2 cup diced zucchini
1/2 cup diced yellow squash
2 cups Israeli couscous (not Moroccan)
2 tablespoons fresh lime juice
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons pure chili pepper powder
1/4 cup extra-virgin olive oil
1/2 cup red bell pepper (1/4-inch dice)
1/2 cup green bell pepper (1/4-inch dice)
1/2 cup yellow bell pepper (1/4-inch dice)
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh Italian (flat-leaf) parsley
Kosher salt and freshly ground black pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add the zucchini and yellow squash and cook just until tender but still crisp, about 2 minutes. Scoop the vegetables out of the water with a sieve, reserving the boiling water. Rinse them under cold water and set them aside.
Add the couscous to the boiling water and cook it until tender (10 minutes or more). Drain the couscous. Rinse it well with cold running water, then drain it well again.
In a large bowl, whisk the lime juice, curry powder, cumin, turmeric, and chili pepper powder. Gradually whisk in the oil. Mix in the couscous, reserved vegetables, cilantro, and parsley. Season the mixture with salt and pepper.
Cover and refrigerate for at least 1 hour, until chilled. This salad can be prepared a day ahead; just reseason with lime juice, salt, and pepper before serving.
Ingredients for 6 servings1 cup masa harina flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying
DirectionsIn a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying
DirectionsIn a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.
Ingredients for 8 servings
3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Directions
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated
Directions
Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
Ingredients for 4 servings
1 piece of fresh salmon cut from the fillet, about 13 oz, boned, with skin left on
2 tablespoons coarse sea salt
1 tablespoon superfine sugar
4 dill sprigs
3 tablespoons extra virgin olive oil
1 teaspoon finely and freshly ground pepper
1 tablespoon snipped chives
1 tablespoon snipped dill
Directions
Wash the salmon, which after boning will be in two pieces, and pat dry. Sprinkle the salt and sugar over the fish and lay the dill sprigs on top, crushing them between your fingers. Place the two pieces of fish back together, skin side out, to return the slice to its original shape. Wrap the fish in 2 sheets of plastic film and refrigerate for 12 hours.
Rinse the fish thoroughly. Place one piece on a board, skin side down. Cut it into thin slices using a very sharp knife, holding the blade almost parallel to the board; do not break the skin, it will remain on the board when you have finished cutting. Divide the slices among 4 plates.
In a bowl, combine the oil, pepper, chives and dill. Coat the salmon slices with this sauce. Refrigerate for 1 hour before serving.
To Serve: Accompany with toast or slices of rye bread or cumin bread, small green tomatoes and little sticks of cucumber or celery.
Ingredients for 24 cookies
1 cup (2 sticks) unsalted butter, at room temperature
8 ounces (1 block) Neufchatel cheese or cream cheese, at room temperature
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 1/4 cups all purpose flour
1/2 cup fig preserves
3/4 cup finely chopped pecans
Milk for brushing cookies
Turbinado sugar for sprinkling
Directions
In a large bowl, beat together butter and cream cheese with an electric mixer until silky. Add brown sugar, vanilla and salt and continue mixing until creamy. Add flours and mix just until well combined. To ensure tender, flaky cookies, avoid overworking dough.
Divide dough into three equal portions on separate parchment sheets. Fold parchment over dough and flatten into a thin rectangle, about 6 x 8 inches. Refrigerate until firm, about 1 hour. When chilled, roll each rectangle of dough between parchment to a thickness of 1/2 inch.
Preheat oven to 375°F. Remove top sheet of parchment. Spread a thin layer of fig preserves onto each rectangle and sprinkle with 1/4 cup of the pecans, pressing them into the dough. Using edge of parchment as an aid, roll up dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar. Carefully cut into 1-inch pieces. Transfer to parchment paper-lined baking sheet. Bake 30 to 35 minutes until edges are golden brown.
1 cup (2 sticks) unsalted butter, at room temperature
8 ounces (1 block) Neufchatel cheese or cream cheese, at room temperature
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 1/4 cups all purpose flour
1/2 cup fig preserves
3/4 cup finely chopped pecans
Milk for brushing cookies
Turbinado sugar for sprinkling
Directions
In a large bowl, beat together butter and cream cheese with an electric mixer until silky. Add brown sugar, vanilla and salt and continue mixing until creamy. Add flours and mix just until well combined. To ensure tender, flaky cookies, avoid overworking dough.
Divide dough into three equal portions on separate parchment sheets. Fold parchment over dough and flatten into a thin rectangle, about 6 x 8 inches. Refrigerate until firm, about 1 hour. When chilled, roll each rectangle of dough between parchment to a thickness of 1/2 inch.
Preheat oven to 375°F. Remove top sheet of parchment. Spread a thin layer of fig preserves onto each rectangle and sprinkle with 1/4 cup of the pecans, pressing them into the dough. Using edge of parchment as an aid, roll up dough into a log and press to tighten. Brush logs with milk and sprinkle with sugar. Carefully cut into 1-inch pieces. Transfer to parchment paper-lined baking sheet. Bake 30 to 35 minutes until edges are golden brown.
Ingredients for 4 servingsMousse:
1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
Cream:
1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest
Directions
For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
For the Cream: In the bowl of an electric mixer, stir together the
mascarpone cheese and the orange juice until smooth. Add the cream,
powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
Cream:
1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest
Directions
For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
For the Cream: In the bowl of an electric mixer, stir together the
mascarpone cheese and the orange juice until smooth. Add the cream,
powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Ingredients for 4 servings
4 green or red bell peppers
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
Salt
Directions
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
4 green or red bell peppers
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
Salt
Directions
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
Ingredients for 4 servings
1 (2.5-3 lb) roasting chickens, Cut Into Pieces
1 cup all-purpose flour
1 teaspoon oregano
4 tablespoons olive oil
3 garlic cloves, Peeled & Sliced
1/2 cup chopped onion
1 sprig fresh rosemary (about 2 tbsps.) or 2 teaspoons dried rosemary
1 cup chicken broth
1/2 cup white wine
1 lemon, juice of (about 3 tbsps.)
3 tablespoons unsalted butter, softened
1 tablespoon flour
1/4 cup fresh parsley, chopped
salt & pepper
Directions
Preheat the oven to 400 degrees F.
Mix together the flour and oregano, and season with salt and pepper.
Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
Once all of the pieces are well browned, remove them to a plate.
Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
1 (2.5-3 lb) roasting chickens, Cut Into Pieces
1 cup all-purpose flour
1 teaspoon oregano
4 tablespoons olive oil
3 garlic cloves, Peeled & Sliced
1/2 cup chopped onion
1 sprig fresh rosemary (about 2 tbsps.) or 2 teaspoons dried rosemary
1 cup chicken broth
1/2 cup white wine
1 lemon, juice of (about 3 tbsps.)
3 tablespoons unsalted butter, softened
1 tablespoon flour
1/4 cup fresh parsley, chopped
salt & pepper
Directions
Preheat the oven to 400 degrees F.
Mix together the flour and oregano, and season with salt and pepper.
Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture.
In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat.
Once all of the pieces are well browned, remove them to a plate.
Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic.
As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat.
Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce.
Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste.
Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well.
Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Ingredients for 1 serving
1 brownie, 3x3 inches, cut in half lengthwise
2 scoops mint chocolate chip ice cream (or other)
2 tablespoon chocolate sauce
Prepared whipped cream
1 maraschino cherry, with stem
Directions
Place half of the brownie in the bottom of a small dessert plate.
Let guests choose one small scoop of ice cream to place on top of it. Drizzle with a tablespoon of the chocolate sauce; top with some of whipped cream.
Cover the ice cream with the remaining brownie half, pressing down slightly. Top with a second scoop of ice cream, chocolate sauce, and whipped cream. Finish with a cherry.
Ingredients for 12 servings
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
2 plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
Directions
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
Recipes Fooding Guide
Fooding Guide
Recipes
The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.
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