Lobster coral Sauce Excellent!! A Little bit hard to prepare but you will get a good reward, the difficult part is to get the coral out of the lobster with out to contaminate it.
8 oz.Lobster Stock, Reserved
1 Tbs.Heavy Whipping Cream
1 Tbs.Lobster Coral, Reserved
1 Tbs.Juice of One Lemon
1 tsp.Salt
2 oz.Unsalted Butter, Diced
To Taste Fines Herbes
To Taste White Pepper
To Taste Tabasco SauceWhat is the best sauce ingredients that I can use for my mixed sea food recipes?
oyster sauce...
or teriyaki sauce...
or try this...
dissolve a teaspoon of sugar in half a cup of soy sauce...
add some minced ginger...
your good to go...
taste depends on you, you can put more (or less) sugar and ginger...What is the best sauce ingredients that I can use for my mixed sea food recipes?
Make a refreshing Mexican Cocktail
Ingredients:
2 lb mixed seafood cooked and chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
4-6 lemons
saltine crackers
In a large pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, garlic, onion, tomatoes. Stir content until completely mixed.
Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).
In a bowl or large mug, add the chilled seafood and serving of avocado. Add the tomato mixture into the mug. Serve chilled and with crackers.
To make the cocktail hotter, add more hot sauce. To make tangier, add more lemon juice.
Serves 4-6
Fancy Fishin鈥?
Joe鈥檚 Seafood Sauce
6 tablespoons Nellie %26amp; Joe鈥檚 Key West Lime Juice
3 tablespoons chili sauce
Dash of hot sauce
1 tablespoon prepared horseradish
Mix all ingredients together and chill thoroughly. Serve with favorite chilled seafood.
--------------------------------------鈥?br>
Key Lime Baked Fish
1 large white fish fillet (dolphin, snapper)
Salt and pepper to taste
1 medium sweet pepper
1 large garlic clove
1 medium onion, sliced into rings
1录 cup Nellie %26amp; Joe鈥檚 Key West Lime Juice
4 tablespoons olive oil
1 tablespoon cider vinegar
1 bay leaf
1 teaspoon oregano
Paprika
Clean and score fish. Place fish in large baking pan and sprinkle with salt and pepper. Place onion rings on top of fish. Mix together oil, vinegar and Nellie %26amp; Joe鈥檚 Key West Lime Juice and pour over all. Place bay leaf in center of fish. Lightly sprinkle oregano and paprika over surface of fish. Bake at 350潞 degrees.
--------------------------------------鈥?br>
Lobster Enchilada
1 large onion, chopped
2 sweet peppers, chopped
3 garlic cloves, minced
4 ounces olive oil
2-6 ounce cans tomato paste
3-6 ounce cans tomato pure茅
6 cups water
录 teaspoon oregano
4 bay leaves
3 tablespoons Nellie %26amp; Joe鈥檚 Key West Lime Juice
4 tablespoons cider vinegar
6 steamed lobster tails
Saut茅 sweet peppers, onion and garlic in olive oil until golden. Mix tomato pure茅, tomato paste and water; add to onion mixture. Add oregano, bay leaves, Nellie %26amp; Joe鈥檚 Key West Lime Juice and cider vinegar and cook over low heat for 1 hour. Cut lobster tails into bite-sized pieces and add to mixture. Season with salt and pepper to taste. Cook until sauce thickens.
Thursday, January 7, 2010
Know any gross looking but edible food recipes?
The nastier looking the better but edible and possibly not too bad tasting.Know any gross looking but edible food recipes?
Try McDonalds.....Know any gross looking but edible food recipes?
Tripe is one of the foods that the name puts people off in the first place when you tell them what it is if they don't know, and that looks disgusting.
It is edible and some recipes make it taste fantastic.
In the pictures at this site, I like the one labelled boiled tripe, and you will see that some of the others look really inedible.
http://en.wikipedia.org/wiki/Tripe
Kitty Litter Cake (See Photo)
http://www.swapmeetdave.com/Humor/Cats7/鈥?/a>
CAKE INGREDIENTS
1 box German chocolate or spice cake mix
1 box of white cake mix
1 package (12 or 16 oz) Black %26amp; white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING ';DISHES AND UTENSILS';
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and dump in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper.
What I ate back home in Kenya was nasty. I could give you many recipes. What I thought was the nastiest was Ugali.
The recipe is
Ingredients:
1 cup cold water
1 cup yellow cornmeal (the Mexican flour 鈥楳ozerapa鈥?is a close substitute to the Kenyan flour)
1 teaspoon salt (optional)
3 cups boiling water
Serves 4 to 6
Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually. Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits.
Here are pictures. http://images.google.com/images?hl=en%26amp;rlz=1R2ADSA_enUS335%26amp;q=Ugali%26amp;um=1%26amp;ie=UTF-8%26amp;sa=N%26amp;tab=wi
Hope I helped
The picture in my source. It's completely edible.
peanut butter and miracle whip sandwiches my b/f loves them i say yuck
Try McDonalds.....Know any gross looking but edible food recipes?
Tripe is one of the foods that the name puts people off in the first place when you tell them what it is if they don't know, and that looks disgusting.
It is edible and some recipes make it taste fantastic.
In the pictures at this site, I like the one labelled boiled tripe, and you will see that some of the others look really inedible.
http://en.wikipedia.org/wiki/Tripe
Kitty Litter Cake (See Photo)
http://www.swapmeetdave.com/Humor/Cats7/鈥?/a>
CAKE INGREDIENTS
1 box German chocolate or spice cake mix
1 box of white cake mix
1 package (12 or 16 oz) Black %26amp; white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
SERVING ';DISHES AND UTENSILS';
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and dump in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper.
What I ate back home in Kenya was nasty. I could give you many recipes. What I thought was the nastiest was Ugali.
The recipe is
Ingredients:
1 cup cold water
1 cup yellow cornmeal (the Mexican flour 鈥楳ozerapa鈥?is a close substitute to the Kenyan flour)
1 teaspoon salt (optional)
3 cups boiling water
Serves 4 to 6
Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually. Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits.
Here are pictures. http://images.google.com/images?hl=en%26amp;rlz=1R2ADSA_enUS335%26amp;q=Ugali%26amp;um=1%26amp;ie=UTF-8%26amp;sa=N%26amp;tab=wi
Hope I helped
The picture in my source. It's completely edible.
peanut butter and miracle whip sandwiches my b/f loves them i say yuck
How and who can i sell my Indian food recipes? Need help. I love to create new recipes.?
Do not sell it just advertize it for free!How and who can i sell my Indian food recipes? Need help. I love to create new recipes.?
You can post it on sites like
http://www.sulekha.com or
http://www.indianfoodsguide.com/indian-r鈥?/a>
and hope you get noticed. Other option is to start a blog and see if you get noticed that way. Its hard that anyone will buy your recipes because there are tons of free recipes out there.How and who can i sell my Indian food recipes? Need help. I love to create new recipes.?
Compile a bunch of your recipes into a small book, and post it on ebay for $10.
I did something similar, and I still make some cash off of it every now and then. :D
Try to post it on sites like ..
Sell me your recipe for Saag Chole. I'll pay you 1$.
You can post it on sites like
http://www.sulekha.com or
http://www.indianfoodsguide.com/indian-r鈥?/a>
and hope you get noticed. Other option is to start a blog and see if you get noticed that way. Its hard that anyone will buy your recipes because there are tons of free recipes out there.How and who can i sell my Indian food recipes? Need help. I love to create new recipes.?
Compile a bunch of your recipes into a small book, and post it on ebay for $10.
I did something similar, and I still make some cash off of it every now and then. :D
Try to post it on sites like ..
Sell me your recipe for Saag Chole. I'll pay you 1$.
Where Can I Find Healthy Food Recipes?
I have to do a school project in which I cook healthy recipes from around the world, but I can't seem to find any good ones.
Does anyone have any suggestions?Where Can I Find Healthy Food Recipes?
I like using foodfit.com You can look up recipes that are specific to certain regions, or meals of the day or with certain ingredients.Where Can I Find Healthy Food Recipes?
find recipes that are as close to whole foods as possible!
find websites on each places or regions foods, and stick to the freshest veggies...like shrimp ceviche for a brazil etc...
italy-whole wheat pasta with sauted basil, tomato and anchovies with garlic and olive oil and lemon..etc
Does anyone have any suggestions?Where Can I Find Healthy Food Recipes?
I like using foodfit.com You can look up recipes that are specific to certain regions, or meals of the day or with certain ingredients.Where Can I Find Healthy Food Recipes?
find recipes that are as close to whole foods as possible!
find websites on each places or regions foods, and stick to the freshest veggies...like shrimp ceviche for a brazil etc...
italy-whole wheat pasta with sauted basil, tomato and anchovies with garlic and olive oil and lemon..etc
Fruit recipes, food recipes to remove whiteheads and blackheads?
I have a horrible probelm with whiteheads and blackheads, and if i trying to pop em out, it will result to a pimple.
I need some kind of mask i can make with ingrediants to make them go away, whenever i touch my face it doesn't feel smoth it feels like a bunch of bumps everywhere.
and when the sun shines, my friends can see the whiteheads more.
its nasty.
please help!Fruit recipes, food recipes to remove whiteheads and blackheads?
Gently rub corn meal on your face, this will pick up oil and gently exfoliate. Also I find that putting a equal part mixture of vinegar and honey onto my pimples helps clear them up faster. Apply like a mask or spot treat a couple times a day. This will help get rid of the acne and help repair your skin. Another remedy I use is witch hazel with added tea tree oil, this is the perfect toner that won't dry you out. Only use unadulterated Tea tree Oil, you can find a good one at Sally's beauty supply. Good luck.Fruit recipes, food recipes to remove whiteheads and blackheads?
STOP PICKING AND POPPING THE WHITEHEADS ( MILIA) AND BACKHEADS ( COMMEDONES) RIGHT AWAY! YOU ARE GOING TO SCARE YOUR FACE EXTREMELY.
GO to a certified and lisenced Dermatologist for this, there is only so much even an Aesthetician can do. Be sure to seek the advise of a local Dermatologist, then seek aftercare TX with your Aesthetician.
Rebecca
An ideal mask that extracts dirt and oil from clogged pores can be made by using powdered orange peel and yogurt, it should be applied and when dry scrub with circular motion and wash with warm water. It opens up the clogged pores that cause acne and blackheads. Check out http://useinfo-blackhead.blogspot.com/ for more useful tips to control blackheads.
c
she show you everykinds of face masks!!
http://kiakawaii.blogspot.com/
-for acne
smooth
scars
dry skin
exfoliate
she's very good
Lemons!!
A slice of lemon
Squeeze the juice out on your face and sorts wash your face with it. Let it sit for a while too. It might burn but it works so great!!
I need some kind of mask i can make with ingrediants to make them go away, whenever i touch my face it doesn't feel smoth it feels like a bunch of bumps everywhere.
and when the sun shines, my friends can see the whiteheads more.
its nasty.
please help!Fruit recipes, food recipes to remove whiteheads and blackheads?
Gently rub corn meal on your face, this will pick up oil and gently exfoliate. Also I find that putting a equal part mixture of vinegar and honey onto my pimples helps clear them up faster. Apply like a mask or spot treat a couple times a day. This will help get rid of the acne and help repair your skin. Another remedy I use is witch hazel with added tea tree oil, this is the perfect toner that won't dry you out. Only use unadulterated Tea tree Oil, you can find a good one at Sally's beauty supply. Good luck.Fruit recipes, food recipes to remove whiteheads and blackheads?
STOP PICKING AND POPPING THE WHITEHEADS ( MILIA) AND BACKHEADS ( COMMEDONES) RIGHT AWAY! YOU ARE GOING TO SCARE YOUR FACE EXTREMELY.
GO to a certified and lisenced Dermatologist for this, there is only so much even an Aesthetician can do. Be sure to seek the advise of a local Dermatologist, then seek aftercare TX with your Aesthetician.
Rebecca
An ideal mask that extracts dirt and oil from clogged pores can be made by using powdered orange peel and yogurt, it should be applied and when dry scrub with circular motion and wash with warm water. It opens up the clogged pores that cause acne and blackheads. Check out http://useinfo-blackhead.blogspot.com/ for more useful tips to control blackheads.
c
she show you everykinds of face masks!!
http://kiakawaii.blogspot.com/
-for acne
smooth
scars
dry skin
exfoliate
she's very good
Lemons!!
A slice of lemon
Squeeze the juice out on your face and sorts wash your face with it. Let it sit for a while too. It might burn but it works so great!!
Raw food recipes, and looking for healthy raw porridge recipes?
any ideas?
All I have tried so far is porridge soaked in a bit of milk and sugar, want something healthier.
What raw websites do you use.Raw food recipes, and looking for healthy raw porridge recipes?
This is my favourite breakfast using raw oats:
Apple muesli
Make a batch of wheat-free muesli wth:
500g oats
150g raisins
100g mixed raw nuts or pumpkin and sunflower seeds, or a combination
Quarter teaspoon of cinnamon.
At breakfast time, put one-third of a cup of the muesli into a large cereal bowl with two-thirds of a cup of sweetened soya milk (it must be soya for best taste - not dairy. I don't like soya milk in most things, but in this it's fantastic).
Add a grated apple (gala is my favourite) and half a tablespoon of lemon juice (this brings out the flavour nicely).
Mix it up. You can add a handful of cut up strawberries or banana if you like, but that's optional.
Bon appetit!
This is utterly delicious, and so good for you, too.Raw food recipes, and looking for healthy raw porridge recipes?
To the oats add any fruit, dried or fresh, nuts and seeds of your choice, sweeten to taste with honey or sugar, add yoghurt and/or milk to make your own muesli.
For my breakfast I make a mix of 500g oats, 250g of barley flakes, rye flakes and oatmeal then add 250g of raisins sultanas and dried apricots(chopped). You can vary the additions by adding nuts, seeds etc to suit your taste. Last lot I bought cost 拢6.30 from Holland %26amp; Barretts and will last about 6 weeks. I soak my daily portion in skimmed milk in the fridge overnight so it is very low fat.
Muesli with sugar or honey with any fresh or dried fruits with milk...muesli is raw porridge .
Hi
Try www.fresh-network.com/recipes/index.htm
Hope it helps!
oats and fruit in either cold water (less fat than milk) or milk (80% water)a tiny amount of salt and any nuts that you prefer crushed in a mixer and thrown in
Nuts, Dried fruit, Honey, Pumpkin seeds,Sunflower seeds, Pine nuts, Yoghurtregal theater
All I have tried so far is porridge soaked in a bit of milk and sugar, want something healthier.
What raw websites do you use.Raw food recipes, and looking for healthy raw porridge recipes?
This is my favourite breakfast using raw oats:
Apple muesli
Make a batch of wheat-free muesli wth:
500g oats
150g raisins
100g mixed raw nuts or pumpkin and sunflower seeds, or a combination
Quarter teaspoon of cinnamon.
At breakfast time, put one-third of a cup of the muesli into a large cereal bowl with two-thirds of a cup of sweetened soya milk (it must be soya for best taste - not dairy. I don't like soya milk in most things, but in this it's fantastic).
Add a grated apple (gala is my favourite) and half a tablespoon of lemon juice (this brings out the flavour nicely).
Mix it up. You can add a handful of cut up strawberries or banana if you like, but that's optional.
Bon appetit!
This is utterly delicious, and so good for you, too.Raw food recipes, and looking for healthy raw porridge recipes?
To the oats add any fruit, dried or fresh, nuts and seeds of your choice, sweeten to taste with honey or sugar, add yoghurt and/or milk to make your own muesli.
For my breakfast I make a mix of 500g oats, 250g of barley flakes, rye flakes and oatmeal then add 250g of raisins sultanas and dried apricots(chopped). You can vary the additions by adding nuts, seeds etc to suit your taste. Last lot I bought cost 拢6.30 from Holland %26amp; Barretts and will last about 6 weeks. I soak my daily portion in skimmed milk in the fridge overnight so it is very low fat.
Muesli with sugar or honey with any fresh or dried fruits with milk...muesli is raw porridge .
Hi
Try www.fresh-network.com/recipes/index.htm
Hope it helps!
oats and fruit in either cold water (less fat than milk) or milk (80% water)a tiny amount of salt and any nuts that you prefer crushed in a mixer and thrown in
Nuts, Dried fruit, Honey, Pumpkin seeds,Sunflower seeds, Pine nuts, Yoghurt
What are the best, cheap food recipes that I could make in under an hour?
I like to eat chicken and fish, i am a horrible cook so please make them easy, and fast and cheap. other than that i am really open to try new things etc.What are the best, cheap food recipes that I could make in under an hour?
Buy half a chicken OR a couple pounds of chicken tenders, put them in a gallon zip-lock bag with one of the following combination of seasonings (you can also do this ahead and freeze them, but make sure you get freezer bags to avoid freezer burn on the meat):
1. 2 tablespoons olive oil, 1/4 cup white wine, 2 tablespoons italian seasoning, 1 tsp chopped garlic (get this in a jar, ask for it in the grocery store), 1 teaspoon salt
2. 2 tablespoons olive oil, 2 tablespoons lemon-pepper spices, 1/4 cup lemon juice, 1 teaspoon salt.
3. 2 tablespoons olive oil, 1/4 cup white wine, half of a red onion, chopped, 1 tsp chopped garlic, 1 can sliced black olives, 1 teaspoon salt
4. 2 tablespoons olive oil, 4 tablespoons dijon mustard (you can use yellow mustard too, but dijon comes out better), 1-2 tablespoons white wine vinegar, 1/4 teaspoon black pepper, 1 teaspoon salt (you can add 2 tablespoons of honey for honey-mustard chicken)
5. 2 tablespoons olive oil, 1-2 tablespoons white wine vinegar, 2 tablespoons cajun spices, 1 teaspoon salt
---
Put all the ingredients from one of the 5 lists above into the gallon zip-lock back with the chicken. Let it sit for 30 minutes, to marinate. You can do this up to 1 day ahead, longer if you freeze it.
Then cook it one of 3 ways:
1. For chicken tenders only: Heat 1 tablespoon of olive oil in a skillet on medium heat, empty the bag into the skillet after the oil is hot. Discard the zip-lock bag. Brown the chicken on both sides. (this takes about 10-15 minutes)
2. For whole, half chicken or tenders: Heat oven to 375, empty contents of zip-lock bag into a 2-inch deep (or deeper) baking dish. Bake according to package directions (on the chicken tenders bag) for a half chicken use a meat thermometer to check for doneness.
3. On the barbecue. For chicken tenders you can wrap a couple in some foil with some vegetables and barbecue them. For half or whole chickens you can cook them directly on the BBQ.
Serve with plain rice, rice-a-roni, mashed potatoes, baked potatoes, steamed vegetables, etc. Depending on how much meat you cook, this could last you a few meals. If you're not a leftover kind of person, just cook less at one time. There are also half-gallon freezer bags for one-person servings.What are the best, cheap food recipes that I could make in under an hour?
Frozen Dinners
Go to foodnetwork.com and look up the tv shows - 30 Minute Meals and Cheap Eats with Dave Leiberman. That should help!
My favorite is very simple. Take one pound of boneless chicken breast, cut it into cubes, mix in bowl with black pepper, salt, and minced garlic. Stir- fry chicken in olive or peanut oil on stove top, make instant rice (follow directions on box). Cook some frozen brocolli and cauliflower mix.(Follow directions on package). Serve chicken over veggies and rice. This whole process takes 15-20 minutes from start to finish. Enjoy!!
taco salad includes groundbeef,or turkey, cheese, lettuce, tomatoe, corn, and tortillas, easy to make directions are probably on the box.
Cabbage and Onions fried up in snot...
Spagetti and garlic bread are soooo easy!
hamburger helper
I have an easy lemon butter-herb fish fillet recipe!
Squeeze lemon on fish, season both sides of fillet with salt, rosemary and dill. Fry in cooking oil with a tablespoon of butter.
Serve with steamed veggies.
I was able to make this dish (for two) for under 15 minutes.
Buy half a chicken OR a couple pounds of chicken tenders, put them in a gallon zip-lock bag with one of the following combination of seasonings (you can also do this ahead and freeze them, but make sure you get freezer bags to avoid freezer burn on the meat):
1. 2 tablespoons olive oil, 1/4 cup white wine, 2 tablespoons italian seasoning, 1 tsp chopped garlic (get this in a jar, ask for it in the grocery store), 1 teaspoon salt
2. 2 tablespoons olive oil, 2 tablespoons lemon-pepper spices, 1/4 cup lemon juice, 1 teaspoon salt.
3. 2 tablespoons olive oil, 1/4 cup white wine, half of a red onion, chopped, 1 tsp chopped garlic, 1 can sliced black olives, 1 teaspoon salt
4. 2 tablespoons olive oil, 4 tablespoons dijon mustard (you can use yellow mustard too, but dijon comes out better), 1-2 tablespoons white wine vinegar, 1/4 teaspoon black pepper, 1 teaspoon salt (you can add 2 tablespoons of honey for honey-mustard chicken)
5. 2 tablespoons olive oil, 1-2 tablespoons white wine vinegar, 2 tablespoons cajun spices, 1 teaspoon salt
---
Put all the ingredients from one of the 5 lists above into the gallon zip-lock back with the chicken. Let it sit for 30 minutes, to marinate. You can do this up to 1 day ahead, longer if you freeze it.
Then cook it one of 3 ways:
1. For chicken tenders only: Heat 1 tablespoon of olive oil in a skillet on medium heat, empty the bag into the skillet after the oil is hot. Discard the zip-lock bag. Brown the chicken on both sides. (this takes about 10-15 minutes)
2. For whole, half chicken or tenders: Heat oven to 375, empty contents of zip-lock bag into a 2-inch deep (or deeper) baking dish. Bake according to package directions (on the chicken tenders bag) for a half chicken use a meat thermometer to check for doneness.
3. On the barbecue. For chicken tenders you can wrap a couple in some foil with some vegetables and barbecue them. For half or whole chickens you can cook them directly on the BBQ.
Serve with plain rice, rice-a-roni, mashed potatoes, baked potatoes, steamed vegetables, etc. Depending on how much meat you cook, this could last you a few meals. If you're not a leftover kind of person, just cook less at one time. There are also half-gallon freezer bags for one-person servings.What are the best, cheap food recipes that I could make in under an hour?
Frozen Dinners
Go to foodnetwork.com and look up the tv shows - 30 Minute Meals and Cheap Eats with Dave Leiberman. That should help!
My favorite is very simple. Take one pound of boneless chicken breast, cut it into cubes, mix in bowl with black pepper, salt, and minced garlic. Stir- fry chicken in olive or peanut oil on stove top, make instant rice (follow directions on box). Cook some frozen brocolli and cauliflower mix.(Follow directions on package). Serve chicken over veggies and rice. This whole process takes 15-20 minutes from start to finish. Enjoy!!
taco salad includes groundbeef,or turkey, cheese, lettuce, tomatoe, corn, and tortillas, easy to make directions are probably on the box.
Cabbage and Onions fried up in snot...
Spagetti and garlic bread are soooo easy!
hamburger helper
I have an easy lemon butter-herb fish fillet recipe!
Squeeze lemon on fish, season both sides of fillet with salt, rosemary and dill. Fry in cooking oil with a tablespoon of butter.
Serve with steamed veggies.
I was able to make this dish (for two) for under 15 minutes.
Where is the best place to find Mediterranean food recipes???
Try http://www.epicurious.com
They have alot of great recipes. There is an advance search option where you can choose ';Mediterranean'; and you can clarify what main ingredients, cooking method, occasion, etc if you wish. I've found alot of good recipes there!Where is the best place to find Mediterranean food recipes???
Go to Recipessource.com and you will find all the recipes you could ask for.Where is the best place to find Mediterranean food recipes???
Hi
This is the best I could find. It has loads of information once you read the research and scroll down the page, there's a bunch of Mediterranean diet stuff. You can be kept informed too when they post more information. Some of the posts are recipes. Anyway, have a look at the source link I've left you.
Roy
Go to allreceipes.com
Chicken Mediterranean:
1/2 pound skinned and boned chicken breast halves, cut into cubes
4 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup kalamata olives, pitted and chopped
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup crumbled feta cheese
4 ounces penne pasta, cooked
Combine first 3 ingredients in a heavy-duty zip-top plastic bag. Seal and chill 2 hours.
Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes.
Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta.
NOTE: To serve 4, use 1 (14-1/2 ounce) can diced tomatoes, and double all other ingredients. Cook chicken mixture 8 to 10 minutes or until done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 to 8 minutes. Proceed as directed.
Yield: 2 servings
www.epicurious.com
http://www.cooks.com/rec/search/0,1-0,le鈥?/a>
This one is for lebanese food.
They have alot of great recipes. There is an advance search option where you can choose ';Mediterranean'; and you can clarify what main ingredients, cooking method, occasion, etc if you wish. I've found alot of good recipes there!Where is the best place to find Mediterranean food recipes???
Go to Recipessource.com and you will find all the recipes you could ask for.Where is the best place to find Mediterranean food recipes???
Hi
This is the best I could find. It has loads of information once you read the research and scroll down the page, there's a bunch of Mediterranean diet stuff. You can be kept informed too when they post more information. Some of the posts are recipes. Anyway, have a look at the source link I've left you.
Roy
Go to allreceipes.com
Chicken Mediterranean:
1/2 pound skinned and boned chicken breast halves, cut into cubes
4 garlic cloves, minced
2 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup kalamata olives, pitted and chopped
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup crumbled feta cheese
4 ounces penne pasta, cooked
Combine first 3 ingredients in a heavy-duty zip-top plastic bag. Seal and chill 2 hours.
Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes.
Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta.
NOTE: To serve 4, use 1 (14-1/2 ounce) can diced tomatoes, and double all other ingredients. Cook chicken mixture 8 to 10 minutes or until done; remove from skillet. Add tomatoes and next 4 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 to 8 minutes. Proceed as directed.
Yield: 2 servings
www.epicurious.com
http://www.cooks.com/rec/search/0,1-0,le鈥?/a>
This one is for lebanese food.
Gourmet mini meatball finger food recipes?
Im having a party and I would like some sort of mini meatballs as finger foods, so if any one knows some good recipes for this I'll appreciate it.
ThanksGourmet mini meatball finger food recipes?
Try these chicken meatballs:
ASIAN CHICKEN MEATBALLS
500g chicken mince
2 shallots (green onions), thinly sliced
1 tab finely grated ginger
1 tab cornflour
1 tab oyster sauce
1 cup fresh breadcrumbs
1 tab sweet chilli sauce
Salt and pepper to taste
Combine mince, ginger, sauces, shallots, cornflour and breadcrumbs in a large bowl. Season with salt and pepper. Mix until well combined.
Roll mixture into small balls and place on a sprayed tray. Spray all over with cooking oil.
Add meatballs, in two batches, to a heated non-stick frypan. Cook, turning occasionally, for about 6 mins or until browned and cooked through. Serve with extra chilli sauce.Gourmet mini meatball finger food recipes?
This recipe is simple, tried and true, and is a hit everytime.
Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
MEATBALLS ON A STICK
REGULAR MEATBALLS
1 beaten egg.
1 tablespoon chopped parsley.
1 clove minced garlic.
3/4 cups cup bread crumbs
1 lb ground beef or lamb.
2 1/2 tablespoons chopped onions.
1/4 teaspoon salt.
1/8 teaspoon pepper. (option).
Some people may not want to add pepper.
Roll this mixture into 20 meatballs and place on a baking dish and cook in a microwave for about 6 minutes (check and make sure all the pink color is gone). Make sure that all the balls are the same size as if not the small ones will cook faster. Now drain off the fat and save the meatballs for your party.
Some people will wrap the meatballs abound items like pieces of cheese, nuts, pickles, chili peppers, etc. You can almost use any thing. place on toothpick sticks.
I have only recently found the secret to making the most yummy meatballs / rissoles of all time. about 1kg mince,1 finely diced onion, mixed herbs, 1 egg, salt and pepper, and enough Fountain brand garlic and red wine marinade sauce to make a nice moist mix. roll into small balls, roll in flour and shallow fry, serve with your choice of dipping sauce, sweet and sour is really good. hope this helps.
Once, we had a potluck at work.I bought a 4 pound bag of frozen meatballs and a jar of spaghetti sauce. The night before, I put the spag sauce and meatballs in a crock pot and set it on low. In the morning, you'll have to skim the grease from the meatballs. Buy a box of toothpicks so guests can serve themselves. Everybody loved it.
In a bowl mix: 1 lb. hamburg, 1/2 lb lamb, 1/4 lb pork
1 Egg
1/2 C Milk/Cream
1 C Fine Vietnamese Bread Crumbs
(Possibly more if mixture is too wet)
Season: Salt, Pepper, Garlic Powder,
a few swipes of fresh nutmeg
Mix well. Shape into small bite size balls and bake at 350F for about 15-20 minutes. Serve plain or with a sweet %26amp; sour sauce.
Just take some mince beef, add an egg salt %26amp; pepper. You can add whatever sauce you like. I usually put in some bbq sauce. a touch of garlic. Roll into small bite sized balls roll in plain four and shallow fry or oven bake.
Servbe with sauce or sauces of your choice. ie tomato bbq or even sweet chilli yum yum!!
ThanksGourmet mini meatball finger food recipes?
Try these chicken meatballs:
ASIAN CHICKEN MEATBALLS
500g chicken mince
2 shallots (green onions), thinly sliced
1 tab finely grated ginger
1 tab cornflour
1 tab oyster sauce
1 cup fresh breadcrumbs
1 tab sweet chilli sauce
Salt and pepper to taste
Combine mince, ginger, sauces, shallots, cornflour and breadcrumbs in a large bowl. Season with salt and pepper. Mix until well combined.
Roll mixture into small balls and place on a sprayed tray. Spray all over with cooking oil.
Add meatballs, in two batches, to a heated non-stick frypan. Cook, turning occasionally, for about 6 mins or until browned and cooked through. Serve with extra chilli sauce.Gourmet mini meatball finger food recipes?
This recipe is simple, tried and true, and is a hit everytime.
Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
MEATBALLS ON A STICK
REGULAR MEATBALLS
1 beaten egg.
1 tablespoon chopped parsley.
1 clove minced garlic.
3/4 cups cup bread crumbs
1 lb ground beef or lamb.
2 1/2 tablespoons chopped onions.
1/4 teaspoon salt.
1/8 teaspoon pepper. (option).
Some people may not want to add pepper.
Roll this mixture into 20 meatballs and place on a baking dish and cook in a microwave for about 6 minutes (check and make sure all the pink color is gone). Make sure that all the balls are the same size as if not the small ones will cook faster. Now drain off the fat and save the meatballs for your party.
Some people will wrap the meatballs abound items like pieces of cheese, nuts, pickles, chili peppers, etc. You can almost use any thing. place on toothpick sticks.
I have only recently found the secret to making the most yummy meatballs / rissoles of all time. about 1kg mince,1 finely diced onion, mixed herbs, 1 egg, salt and pepper, and enough Fountain brand garlic and red wine marinade sauce to make a nice moist mix. roll into small balls, roll in flour and shallow fry, serve with your choice of dipping sauce, sweet and sour is really good. hope this helps.
Once, we had a potluck at work.I bought a 4 pound bag of frozen meatballs and a jar of spaghetti sauce. The night before, I put the spag sauce and meatballs in a crock pot and set it on low. In the morning, you'll have to skim the grease from the meatballs. Buy a box of toothpicks so guests can serve themselves. Everybody loved it.
In a bowl mix: 1 lb. hamburg, 1/2 lb lamb, 1/4 lb pork
1 Egg
1/2 C Milk/Cream
1 C Fine Vietnamese Bread Crumbs
(Possibly more if mixture is too wet)
Season: Salt, Pepper, Garlic Powder,
a few swipes of fresh nutmeg
Mix well. Shape into small bite size balls and bake at 350F for about 15-20 minutes. Serve plain or with a sweet %26amp; sour sauce.
Just take some mince beef, add an egg salt %26amp; pepper. You can add whatever sauce you like. I usually put in some bbq sauce. a touch of garlic. Roll into small bite sized balls roll in plain four and shallow fry or oven bake.
Servbe with sauce or sauces of your choice. ie tomato bbq or even sweet chilli yum yum!!
Does anyone have heart healthy soul food recipes and/or heart healthy authentic Mexican recipes?
I am a cardiologist and given the population I work with, I really need palate pleasing low fat/low salt recipes for African Americans and Mexicans with heart disease. Patients ask for these all the time. Ideas?Does anyone have heart healthy soul food recipes and/or heart healthy authentic Mexican recipes?
Use ground turkey rather than beef. Use fresh hot peppers instead of canned. Promote spices like garlic, pepper, basil, oregano instead of salt. There are salt free herb blends that are wonderful! Using an outdoor grill keeps fat off food too!Does anyone have heart healthy soul food recipes and/or heart healthy authentic Mexican recipes?
do as I do, using recipes, simply omit the things I should not eat, such as salt, fat etc, I replace or add fresh and dry spices so the dish does not become bland
MEXICAN BEEF AND CORNBREAD PIE
Meat Mixture
1 lb very lean ground sirloin
1 lrg onion chopped
2 lrg tomatoes chopped
1 10oz package frozen whole kernel corn
1 lrg green pepper chopped
1 teaspn cumin powder
1 teaspn chili powder, or to taste
1/2 salt (optional)
1 tblspn Worcestershire sauce
1 cup chicken or beef stock
Cornbread Mixture
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1 teaspoon sugar (optional)
1/4 teaspoon salt (optional)
2 teaspon baking powder
3 lgr egg whites , lightly beaten
1/2 c skim milk
1 tble spoon acceptable vegetable oil
Preheat oven to 400 F
Heat a heavy non stick skillet, at least 10 inchezs in diameter, over medium-high heat. Add ground meat and saute, stirring occasionally, 4-5 min or until meat is no longer pink. Pour meat in colander lined with paper towels and allow to drain well. Return meat to pan and add onions, cook til translucent (abt 3 min)
Add tomatoess, corn , bell pepper, cumin, chili powder, salt Worcestershire sauce and stock. Simmer 20-25 minutes
In a bowl, mic together cornmeal, flour, sugar, salt and baking powder. In another bowl, combine egg whites, milk and oil; add to cornmeal mixture . Mix lightly
Place meat mixture in a 10x 10 x 2 inch baking dish. Spon cornbread mixture over meat and spread lightlly to cover surface. Bake, uncovered, 30-40 min or until cornbread is golden brown
Serves 6 1 3x 5 inch serviing
Calories370.70kcal
Protein 25.28 gm
Carbs 49.16 gm
Total Fat 8.66 gm
Saturated 2.09 gm
Poly unsat 1.30 gm
Mon unsat 3.36 gm
Cholesterol 49.98 mg
Sodium 478.57 mg
bases on Canola oil
Use ground turkey rather than beef. Use fresh hot peppers instead of canned. Promote spices like garlic, pepper, basil, oregano instead of salt. There are salt free herb blends that are wonderful! Using an outdoor grill keeps fat off food too!Does anyone have heart healthy soul food recipes and/or heart healthy authentic Mexican recipes?
do as I do, using recipes, simply omit the things I should not eat, such as salt, fat etc, I replace or add fresh and dry spices so the dish does not become bland
MEXICAN BEEF AND CORNBREAD PIE
Meat Mixture
1 lb very lean ground sirloin
1 lrg onion chopped
2 lrg tomatoes chopped
1 10oz package frozen whole kernel corn
1 lrg green pepper chopped
1 teaspn cumin powder
1 teaspn chili powder, or to taste
1/2 salt (optional)
1 tblspn Worcestershire sauce
1 cup chicken or beef stock
Cornbread Mixture
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1 teaspoon sugar (optional)
1/4 teaspoon salt (optional)
2 teaspon baking powder
3 lgr egg whites , lightly beaten
1/2 c skim milk
1 tble spoon acceptable vegetable oil
Preheat oven to 400 F
Heat a heavy non stick skillet, at least 10 inchezs in diameter, over medium-high heat. Add ground meat and saute, stirring occasionally, 4-5 min or until meat is no longer pink. Pour meat in colander lined with paper towels and allow to drain well. Return meat to pan and add onions, cook til translucent (abt 3 min)
Add tomatoess, corn , bell pepper, cumin, chili powder, salt Worcestershire sauce and stock. Simmer 20-25 minutes
In a bowl, mic together cornmeal, flour, sugar, salt and baking powder. In another bowl, combine egg whites, milk and oil; add to cornmeal mixture . Mix lightly
Place meat mixture in a 10x 10 x 2 inch baking dish. Spon cornbread mixture over meat and spread lightlly to cover surface. Bake, uncovered, 30-40 min or until cornbread is golden brown
Serves 6 1 3x 5 inch serviing
Calories370.70kcal
Protein 25.28 gm
Carbs 49.16 gm
Total Fat 8.66 gm
Saturated 2.09 gm
Poly unsat 1.30 gm
Mon unsat 3.36 gm
Cholesterol 49.98 mg
Sodium 478.57 mg
bases on Canola oil
Does anyone know any good Uruguayan food recipes that are easy to make?
check foodnetwork.com you should be able to find the rescipies thereDoes anyone know any good Uruguayan food recipes that are easy to make?
Here ya go....
Ingredients:
1) one fully-grown penguin
2) 2 slices of bread
3) half a rabbit (must be a CUTE rabbit! I
cannot stress this enough!)
4) lettuce
5) I-can't-believe-it's-
not-cabbage!
6) 300 eggs
Directions:
Kill the penguin. You don't want it running around now, do you?
Boil it for 20 hours.
You don't need to kill the rabbit.
I mean, if I saw half a rabbit jumping around,
I'd be running the hell away from there.
Bake it for 30 hours.
Boil all the eggs, then mash them....
and then rub the paste all over your face.
After the penguin and the rabbit are ready,
toast the bread.
Put the rabbit, the penguin, the lettuce, and the ''cabbage''
on one slice, then cover with the other slice.
Enjoy!
Serves 1 very hungry Uruguayan person.
Here ya go....
Ingredients:
1) one fully-grown penguin
2) 2 slices of bread
3) half a rabbit (must be a CUTE rabbit! I
cannot stress this enough!)
4) lettuce
5) I-can't-believe-it's-
not-cabbage!
6) 300 eggs
Directions:
Kill the penguin. You don't want it running around now, do you?
Boil it for 20 hours.
You don't need to kill the rabbit.
I mean, if I saw half a rabbit jumping around,
I'd be running the hell away from there.
Bake it for 30 hours.
Boil all the eggs, then mash them....
and then rub the paste all over your face.
After the penguin and the rabbit are ready,
toast the bread.
Put the rabbit, the penguin, the lettuce, and the ''cabbage''
on one slice, then cover with the other slice.
Enjoy!
Serves 1 very hungry Uruguayan person.
What are some good dog food recipes?
My dogs are sick of eating that gross canned dog food, and I can't say that I blame them. So, I want to know what recipes you cook and feed for your dogs that is cost effective. Thanks!What are some good dog food recipes?
Basically it's 80% RMB (raw meaty bones, these are things like chicken wings and thighs, lots of meat and lots of bone), 10% raw meat and 10% offal (variety of organs at least half being liver).
That's what I feed my dogs.What are some good dog food recipes?
You will have a hard time replicating the necessary elements, min and vitamins and keep the pets healthy. Discuss with a vet about this before doing it, you can seriously harm pets by choising your own way instead of known best things for pets to eat. Generic foods can be dangerous, other foods are scientifically prepared to provide the entire range of elements for a healthy pet.
I got referred this ebook when I got my dog (he is now 4) and it has 60 recipes in it. I paid over $20 for it but now its only $7 so its a bargain.
http://f766cnkc3jfmv5yqzeddglbv8f.hop.cl鈥?/a>
I started to use the recipes in it and then I used it as inspiration for other things. He loves them.
Hope this helps.
Ground turkey or beef, or chicken with rice is a good base. Add to it carrots, peas, spinach....any veggie or fruit other than grapes or onions. I don't recommend RAW unless you research it first.
Try CANIDAE dry dog food.
It is for all life stages so you can feed it to any aged dog.regal theater
Basically it's 80% RMB (raw meaty bones, these are things like chicken wings and thighs, lots of meat and lots of bone), 10% raw meat and 10% offal (variety of organs at least half being liver).
That's what I feed my dogs.What are some good dog food recipes?
You will have a hard time replicating the necessary elements, min and vitamins and keep the pets healthy. Discuss with a vet about this before doing it, you can seriously harm pets by choising your own way instead of known best things for pets to eat. Generic foods can be dangerous, other foods are scientifically prepared to provide the entire range of elements for a healthy pet.
I got referred this ebook when I got my dog (he is now 4) and it has 60 recipes in it. I paid over $20 for it but now its only $7 so its a bargain.
http://f766cnkc3jfmv5yqzeddglbv8f.hop.cl鈥?/a>
I started to use the recipes in it and then I used it as inspiration for other things. He loves them.
Hope this helps.
Ground turkey or beef, or chicken with rice is a good base. Add to it carrots, peas, spinach....any veggie or fruit other than grapes or onions. I don't recommend RAW unless you research it first.
Try CANIDAE dry dog food.
It is for all life stages so you can feed it to any aged dog.
Hey Anyone know of any German Foods I can make or any links of german food recipes?
I was thinking of making a food for German class cuz we're having culture day and are allowed to bring in a German food.
If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren't metric I believeHey Anyone know of any German Foods I can make or any links of german food recipes?
shnitzel
cabbage salad
pork hock
wursts and sauerkraut
http://allrecipes.com/Recipes/World-Cuis鈥?/a>Hey Anyone know of any German Foods I can make or any links of german food recipes?
Black Forest Cherry Cake, German Crumble Cake using Damson Plums, Sweet dessert dumplings. Of course I have a recipe for the classic favorite, Wiener Schnitzel and Jagger Schnitzel. Served with Spatula, or my pan fried potatoes (Basketful) they are both delicious.
Did you know that Sauerkraut is really healthy? Add a dash of champagne to my tasty recipe for a sparkling change.
There are also some great German cookie recipes. In Germany they are called Basketful so go check out the recipes and make sure that you have all the baking ingredients to hand. I have also included some edible Christmas decorations which are cookies to hang on the tree. Obviously you can bake these cookies at any time of year.
This website is the English-language version of Marions Kochbuch (Marion's Cookbook), an excellent website for German recipes that aren't too difficult.
The English-language version has measurements in both Metric and Imperial ('Standard') measures:
http://www.marions-kochbuch.com/
Sorry, but the last time I tried to give German-American recipes, some old Nazi bee-yoch cracked down on me, saying how German's would NEVER cook that!
She was from GERMANY...so she knew it all.
I'm sorry I can't help you with this.
This recipe was brought over to the US by my great-great-grandmother in the mid 1800s - sorry but I don't have it in metric. It has also been modified a bit over the years.
Dresdner Stollen
To make two 13-inch loaves
陆-cup seedless raisins
陆-cup dried currants
1-cup mixed candied citrus peel
录- cup candied angelica, cut into 录-inch dice
陆-cup candied cherries, cut in half
陆-cup rum
录-cup lukewarm water (110潞 to 115潞)
2-packages or cakes of dry or compressed yeast
戮-cup plus a pinch of sugar
5 陆-cups plus 2 tablespoons all purpose flour
1-cup milk
陆 -teaspoon salt
陆 -teaspoon almond extract
陆-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
戮 -cup unsalted butter cut into 录-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
录 cup confectioner鈥檚 sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.
Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 陆 - to 2- quart saucepan, combine the milk, 陆-cup of the sugar and the salt. Heat to lukewarm (110潞 to 115潞), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.
Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 陆-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 陆-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 陆 to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375潞. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner鈥檚 sugar.
I frost mine with thin butter cream frosting.
SAC
If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren't metric I believeHey Anyone know of any German Foods I can make or any links of german food recipes?
shnitzel
cabbage salad
pork hock
wursts and sauerkraut
http://allrecipes.com/Recipes/World-Cuis鈥?/a>Hey Anyone know of any German Foods I can make or any links of german food recipes?
Black Forest Cherry Cake, German Crumble Cake using Damson Plums, Sweet dessert dumplings. Of course I have a recipe for the classic favorite, Wiener Schnitzel and Jagger Schnitzel. Served with Spatula, or my pan fried potatoes (Basketful) they are both delicious.
Did you know that Sauerkraut is really healthy? Add a dash of champagne to my tasty recipe for a sparkling change.
There are also some great German cookie recipes. In Germany they are called Basketful so go check out the recipes and make sure that you have all the baking ingredients to hand. I have also included some edible Christmas decorations which are cookies to hang on the tree. Obviously you can bake these cookies at any time of year.
This website is the English-language version of Marions Kochbuch (Marion's Cookbook), an excellent website for German recipes that aren't too difficult.
The English-language version has measurements in both Metric and Imperial ('Standard') measures:
http://www.marions-kochbuch.com/
Sorry, but the last time I tried to give German-American recipes, some old Nazi bee-yoch cracked down on me, saying how German's would NEVER cook that!
She was from GERMANY...so she knew it all.
I'm sorry I can't help you with this.
This recipe was brought over to the US by my great-great-grandmother in the mid 1800s - sorry but I don't have it in metric. It has also been modified a bit over the years.
Dresdner Stollen
To make two 13-inch loaves
陆-cup seedless raisins
陆-cup dried currants
1-cup mixed candied citrus peel
录- cup candied angelica, cut into 录-inch dice
陆-cup candied cherries, cut in half
陆-cup rum
录-cup lukewarm water (110潞 to 115潞)
2-packages or cakes of dry or compressed yeast
戮-cup plus a pinch of sugar
5 陆-cups plus 2 tablespoons all purpose flour
1-cup milk
陆 -teaspoon salt
陆 -teaspoon almond extract
陆-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
戮 -cup unsalted butter cut into 录-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
录 cup confectioner鈥檚 sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.
Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 陆 - to 2- quart saucepan, combine the milk, 陆-cup of the sugar and the salt. Heat to lukewarm (110潞 to 115潞), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.
Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 陆-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 陆-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 陆 to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375潞. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner鈥檚 sugar.
I frost mine with thin butter cream frosting.
SAC
Hey Anyone know of any German Foods I can make or any links of german food recipes?
I was thinking of making a food for German class cuz we're having culture day and are allowed to bring in a German food.
If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren't metric I believeHey Anyone know of any German Foods I can make or any links of german food recipes?
shnitzel
cabbage salad
pork hock
wursts and sauerkraut
http://allrecipes.com/Recipes/World-Cuis鈥?/a>Hey Anyone know of any German Foods I can make or any links of german food recipes?
Black Forest Cherry Cake, German Crumble Cake using Damson Plums, Sweet dessert dumplings. Of course I have a recipe for the classic favorite, Wiener Schnitzel and Jagger Schnitzel. Served with Spatula, or my pan fried potatoes (Basketful) they are both delicious.
Did you know that Sauerkraut is really healthy? Add a dash of champagne to my tasty recipe for a sparkling change.
There are also some great German cookie recipes. In Germany they are called Basketful so go check out the recipes and make sure that you have all the baking ingredients to hand. I have also included some edible Christmas decorations which are cookies to hang on the tree. Obviously you can bake these cookies at any time of year.
This website is the English-language version of Marions Kochbuch (Marion's Cookbook), an excellent website for German recipes that aren't too difficult.
The English-language version has measurements in both Metric and Imperial ('Standard') measures:
http://www.marions-kochbuch.com/
Sorry, but the last time I tried to give German-American recipes, some old Nazi bee-yoch cracked down on me, saying how German's would NEVER cook that!
She was from GERMANY...so she knew it all.
I'm sorry I can't help you with this.
This recipe was brought over to the US by my great-great-grandmother in the mid 1800s - sorry but I don't have it in metric. It has also been modified a bit over the years.
Dresdner Stollen
To make two 13-inch loaves
陆-cup seedless raisins
陆-cup dried currants
1-cup mixed candied citrus peel
录- cup candied angelica, cut into 录-inch dice
陆-cup candied cherries, cut in half
陆-cup rum
录-cup lukewarm water (110潞 to 115潞)
2-packages or cakes of dry or compressed yeast
戮-cup plus a pinch of sugar
5 陆-cups plus 2 tablespoons all purpose flour
1-cup milk
陆 -teaspoon salt
陆 -teaspoon almond extract
陆-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
戮 -cup unsalted butter cut into 录-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
录 cup confectioner鈥檚 sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.
Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 陆 - to 2- quart saucepan, combine the milk, 陆-cup of the sugar and the salt. Heat to lukewarm (110潞 to 115潞), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.
Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 陆-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 陆-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 陆 to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375潞. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner鈥檚 sugar.
I frost mine with thin butter cream frosting.
SAC
If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren't metric I believeHey Anyone know of any German Foods I can make or any links of german food recipes?
shnitzel
cabbage salad
pork hock
wursts and sauerkraut
http://allrecipes.com/Recipes/World-Cuis鈥?/a>Hey Anyone know of any German Foods I can make or any links of german food recipes?
Black Forest Cherry Cake, German Crumble Cake using Damson Plums, Sweet dessert dumplings. Of course I have a recipe for the classic favorite, Wiener Schnitzel and Jagger Schnitzel. Served with Spatula, or my pan fried potatoes (Basketful) they are both delicious.
Did you know that Sauerkraut is really healthy? Add a dash of champagne to my tasty recipe for a sparkling change.
There are also some great German cookie recipes. In Germany they are called Basketful so go check out the recipes and make sure that you have all the baking ingredients to hand. I have also included some edible Christmas decorations which are cookies to hang on the tree. Obviously you can bake these cookies at any time of year.
This website is the English-language version of Marions Kochbuch (Marion's Cookbook), an excellent website for German recipes that aren't too difficult.
The English-language version has measurements in both Metric and Imperial ('Standard') measures:
http://www.marions-kochbuch.com/
Sorry, but the last time I tried to give German-American recipes, some old Nazi bee-yoch cracked down on me, saying how German's would NEVER cook that!
She was from GERMANY...so she knew it all.
I'm sorry I can't help you with this.
This recipe was brought over to the US by my great-great-grandmother in the mid 1800s - sorry but I don't have it in metric. It has also been modified a bit over the years.
Dresdner Stollen
To make two 13-inch loaves
陆-cup seedless raisins
陆-cup dried currants
1-cup mixed candied citrus peel
录- cup candied angelica, cut into 录-inch dice
陆-cup candied cherries, cut in half
陆-cup rum
录-cup lukewarm water (110潞 to 115潞)
2-packages or cakes of dry or compressed yeast
戮-cup plus a pinch of sugar
5 陆-cups plus 2 tablespoons all purpose flour
1-cup milk
陆 -teaspoon salt
陆 -teaspoon almond extract
陆-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
戮 -cup unsalted butter cut into 录-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
录 cup confectioner鈥檚 sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.
Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.
In a heavy 1 陆 - to 2- quart saucepan, combine the milk, 陆-cup of the sugar and the salt. Heat to lukewarm (110潞 to 115潞), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.
Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 陆-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.
Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 陆-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 陆 to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375潞. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner鈥檚 sugar.
I frost mine with thin butter cream frosting.
SAC
I'm looking for some good sea food recipes.Any body got any?
~ BUTTERED SHRIMP ~
INGREDIENTS:
1 kg. fresh shrimps (with head and shells on)
butter (around 1/4 of a bar)
minced garlic
1/2 can 7-up or Sprite (yes, soda it is!)
salt
pepper
PROCEDURE:
In frying pan, saute minced garlic in butter until golden brown. Add the shrimps. Pour in 7-up or Sprite. Add salt and pepper to taste. Let simmer until shrimps are cooked (or becomes red). Let sauce thicken for three minutes.
Cooks in just 10 minutes (or less)!
===
Angel Hair Pasta With Shrimp
1 1/2 tablespoon Butter
1 1/2 tablespoon Flour
1 1/2 cup Milk
1/2 cup Cream
1 1/2 tablespoon Pesto Sauce
1 1/2 tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoons Parmesan cheese; grated
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2/3 pound Capellini
1/2 Red pepper; cut in strips
1/4 pound Snow peas; trimmed
1 pound Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately
---
ANGEL HAIR PASTA WITH SHRIMP %26amp;
BROCCOLI
8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. angel hair
Marinade:
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.
After marinating, remove the garlic pieces. Add 3 tablespoons butter.
Pasta:
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Editor's Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color - emerald green, not olive green. Olive green indicates the broccoli has overcooked.
Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.
Cook pasta. Drain and toss everything together. Serve.
GARLIC SHRIMP AND PASTA
2 teaspoons cornstarch
1 14.5 oz can chicken broth
3 teaspoons lemon juice
2 teaspoons olive oil
1 lbs. easy peel shrimp, shelled
4 cloves garlic, minced
3 teaspoons fresh or 1 teaspoon dried parsley
8 oz. dry extra thin spaghetti, cooked
1/8 tsp. ground red pepper
In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.
Heat oil in 10'; skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.
In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.
Serve warm.
Makes approx 6 1/2 cups.
Cajun Shrimp Pasta Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese
Directions:
Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hotI'm looking for some good sea food recipes.Any body got any?
Margarita Shrimp
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, saut茅ed in butter
Saut茅 onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander.
Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.
-------------------------------------
Salmon in Vodka Cream Sauce Recipe
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
----------------------------------------鈥?br>
Salmon and Pasta
Yields 4 servings
1 medium red onion, finely chopped
1 T. fresh minced garlic
4 C. water
1 C. red wine
1/2 C. soy sauce, divided
2 t. salt
1 t. black pepper
1 can straw mushrooms
1 package fresh angel hair pasta
1 bag fresh spinach
1/4 C. lemon juice
1 C. olive oil
4 salmon fillets
Breading:
2 C. bread crumbs
2 C. panko (Japanese bread crumbs, made from rice crackers)
1 t. each onion powder, garlic powder, salt and pepper
Saut茅 onion with garlic until garlic is brown and onion is almost translucent. Add 4 cups water, the red wine, 1/4 cup soy sauce, 2 teaspoons salt and 1 teaspoon pepper.
Bring to boil and add straw mushrooms. This is the broth and sauce into which you will place the cooked pasta. Do not use to cook pasta, or the broth will become starchy.
Mix the remaining 1/4 cup soy sauce, 1/4 cup lemon juice and 1 cup olive oil. Add salmon fillets and marinate at least four hours.
Preheat oven to 350掳F. Mix breading ingredients. Spray baking pan with nonstick vegetable oil. Remove fillets from marinade, dip in breading mixture and place in pan. Bake 15-20 minutes.
Meanwhile, in large saucepan, cook pasta in boiling water until al dente. Drain pasta and mix with broth mixture until well-coated. Dip a portion onto a plate using a ladle to get the broth and mushrooms.
Lay fresh spinach on top of pasta, then a salmon fillet. The heat of the pasta and salmon will slightly wilt the spinach. Serve with steamed asparagus, if desired, and a wedge of lemon.
--------------------------------------鈥?br>
Shrimp in Garlic Sauce
Yields: 4 servings
1/3 C. olive oil
4 cloves garlic, sliced
2 small red chili peppers
3/4 lb. small shrimp (about 50 to 60), peeled and deveined
salt to taste
1 T. minced parsley
a little lemon juice, optional
In an earthenware casserole, heat oil, and add garlic and chili peppers. When garlic begins to turn golden, add shrimp and salt.
Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.
Serve with bread.I'm looking for some good sea food recipes.Any body got any?
Spanish Gambas Al Pil-Pil Recipe
Serves/Makes: 4
Ingredients:
* 1 1/2 pounds raw prawns (shrimps), shelled but with the tails in tact
* 8 ounces good quality olive oil
* 4 garlic cloves, finely chopped
* 1/2 chilli pepper, finely chopped
* 1/2 teaspoon paprika
* Salt
How to cook:
* Heat the oil in a frying pan until very hot then add the chilli and garlic and fry for 30 seconds until the garlic is almost golden.
* Making sure the oil is still very hot, add the prawns (shrimps) and paprika and cook, turning for 1-2 minutes only, until the prawns (shrimps) just turn pink. (Do not overcook.)
* Sprinkle with salt and serve immediately with crusty bread.
More on http://all-fish-seafood-recipes.com/inde鈥?/a>
or http://all-fish-seafood-recipes.com/inde鈥?/a>
Simplest, but yummy would be steaming the fish and add crispy fried garlic over it.
Other options would be topping it with garlic chili oil or grounding parsley add some fresh lemon juice...make sure it's not too much...it's got to equal the amount of parsley, then mix it with fresh black pepper.
that simple dish is great with yang chow fried rice or plain rice...Japanese rice would be best to use.
Fresh Shrimp, and Crab salad.
Needed: Shrimp. Crab meat, immatation is okay. Mayonaise. Relish. Carrots shreds. Salt. Pepper.
Mix all together. Eat on crackers..
I have literally hundreds of them... Could you narrow it down a little bit?!?
Thanks.
INGREDIENTS:
1 kg. fresh shrimps (with head and shells on)
butter (around 1/4 of a bar)
minced garlic
1/2 can 7-up or Sprite (yes, soda it is!)
salt
pepper
PROCEDURE:
In frying pan, saute minced garlic in butter until golden brown. Add the shrimps. Pour in 7-up or Sprite. Add salt and pepper to taste. Let simmer until shrimps are cooked (or becomes red). Let sauce thicken for three minutes.
Cooks in just 10 minutes (or less)!
===
Angel Hair Pasta With Shrimp
1 1/2 tablespoon Butter
1 1/2 tablespoon Flour
1 1/2 cup Milk
1/2 cup Cream
1 1/2 tablespoon Pesto Sauce
1 1/2 tablespoon Chopped parsley
1 tablespoon Minced garlic
2 tablespoons Parmesan cheese; grated
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2/3 pound Capellini
1/2 Red pepper; cut in strips
1/4 pound Snow peas; trimmed
1 pound Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately
---
ANGEL HAIR PASTA WITH SHRIMP %26amp;
BROCCOLI
8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. angel hair
Marinade:
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.
After marinating, remove the garlic pieces. Add 3 tablespoons butter.
Pasta:
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Editor's Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color - emerald green, not olive green. Olive green indicates the broccoli has overcooked.
Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.
Cook pasta. Drain and toss everything together. Serve.
GARLIC SHRIMP AND PASTA
2 teaspoons cornstarch
1 14.5 oz can chicken broth
3 teaspoons lemon juice
2 teaspoons olive oil
1 lbs. easy peel shrimp, shelled
4 cloves garlic, minced
3 teaspoons fresh or 1 teaspoon dried parsley
8 oz. dry extra thin spaghetti, cooked
1/8 tsp. ground red pepper
In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.
Heat oil in 10'; skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.
In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.
Serve warm.
Makes approx 6 1/2 cups.
Cajun Shrimp Pasta Recipe
Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon basil
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 cups diced peeled and seeded tomatoes
2 tablespoons sugar
1/2 cup green onions, chopped
3 cups chicken or shrimp stock
1 pound vermicelli pasta or linguine
1 pound fresh shrimp, peeled and deveined (can substitute chicken)
1/2 cup grated Parmesan cheese
Directions:
Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hotI'm looking for some good sea food recipes.Any body got any?
Margarita Shrimp
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, saut茅ed in butter
Saut茅 onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander.
Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.
-------------------------------------
Salmon in Vodka Cream Sauce Recipe
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon filets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives.
----------------------------------------鈥?br>
Salmon and Pasta
Yields 4 servings
1 medium red onion, finely chopped
1 T. fresh minced garlic
4 C. water
1 C. red wine
1/2 C. soy sauce, divided
2 t. salt
1 t. black pepper
1 can straw mushrooms
1 package fresh angel hair pasta
1 bag fresh spinach
1/4 C. lemon juice
1 C. olive oil
4 salmon fillets
Breading:
2 C. bread crumbs
2 C. panko (Japanese bread crumbs, made from rice crackers)
1 t. each onion powder, garlic powder, salt and pepper
Saut茅 onion with garlic until garlic is brown and onion is almost translucent. Add 4 cups water, the red wine, 1/4 cup soy sauce, 2 teaspoons salt and 1 teaspoon pepper.
Bring to boil and add straw mushrooms. This is the broth and sauce into which you will place the cooked pasta. Do not use to cook pasta, or the broth will become starchy.
Mix the remaining 1/4 cup soy sauce, 1/4 cup lemon juice and 1 cup olive oil. Add salmon fillets and marinate at least four hours.
Preheat oven to 350掳F. Mix breading ingredients. Spray baking pan with nonstick vegetable oil. Remove fillets from marinade, dip in breading mixture and place in pan. Bake 15-20 minutes.
Meanwhile, in large saucepan, cook pasta in boiling water until al dente. Drain pasta and mix with broth mixture until well-coated. Dip a portion onto a plate using a ladle to get the broth and mushrooms.
Lay fresh spinach on top of pasta, then a salmon fillet. The heat of the pasta and salmon will slightly wilt the spinach. Serve with steamed asparagus, if desired, and a wedge of lemon.
--------------------------------------鈥?br>
Shrimp in Garlic Sauce
Yields: 4 servings
1/3 C. olive oil
4 cloves garlic, sliced
2 small red chili peppers
3/4 lb. small shrimp (about 50 to 60), peeled and deveined
salt to taste
1 T. minced parsley
a little lemon juice, optional
In an earthenware casserole, heat oil, and add garlic and chili peppers. When garlic begins to turn golden, add shrimp and salt.
Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.
Serve with bread.I'm looking for some good sea food recipes.Any body got any?
Spanish Gambas Al Pil-Pil Recipe
Serves/Makes: 4
Ingredients:
* 1 1/2 pounds raw prawns (shrimps), shelled but with the tails in tact
* 8 ounces good quality olive oil
* 4 garlic cloves, finely chopped
* 1/2 chilli pepper, finely chopped
* 1/2 teaspoon paprika
* Salt
How to cook:
* Heat the oil in a frying pan until very hot then add the chilli and garlic and fry for 30 seconds until the garlic is almost golden.
* Making sure the oil is still very hot, add the prawns (shrimps) and paprika and cook, turning for 1-2 minutes only, until the prawns (shrimps) just turn pink. (Do not overcook.)
* Sprinkle with salt and serve immediately with crusty bread.
More on http://all-fish-seafood-recipes.com/inde鈥?/a>
or http://all-fish-seafood-recipes.com/inde鈥?/a>
Simplest, but yummy would be steaming the fish and add crispy fried garlic over it.
Other options would be topping it with garlic chili oil or grounding parsley add some fresh lemon juice...make sure it's not too much...it's got to equal the amount of parsley, then mix it with fresh black pepper.
that simple dish is great with yang chow fried rice or plain rice...Japanese rice would be best to use.
Fresh Shrimp, and Crab salad.
Needed: Shrimp. Crab meat, immatation is okay. Mayonaise. Relish. Carrots shreds. Salt. Pepper.
Mix all together. Eat on crackers..
I have literally hundreds of them... Could you narrow it down a little bit?!?
Thanks.
Can someone please help me look for egyptian food recipes? please?
somebody please help. its for a huge project. please.Can someone please help me look for egyptian food recipes? please?
Egyptian dukkah
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
100g/4oz sesame seeds
100g/4oz blanched almonds
50g/2oz coriander seeds
10g/陆oz cumin seeds
1 tsp sea salt
陆 tsp pepper
Turkish bread
olive oil
Method
1. Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.
2. Cool, then coarsely grind with the salt and pepper.
3. To serve, dip the Turkish bread into the olive oil and then into the dukkah.
Egyptian chicken with flatbread
Serves: 4 Prep: 30 min, , plus 2 hours marinating
Cook: 20 min
Ingredients
4 Chicken thighs
For the marinade
5 cloves garlic, peeled and grated
1 lemon, juice only
4 tbsp Olive oil
1 small handful flat-leaf parsley, finely chopped
1 small handful Mint, finely chopped
For the yoghurt sauce
500 strong plain flour, sifted
陆 Salt
2 Olive oil
water, for mixing
Greek yogurt
录 Cucumber, finely chopped
1 handful Mint, chopped
a little olive oil
Method 1. For the marinade: mix together all the ingredients in a large bowl and add the chicken. Turn the pieces over to make sure they get well coated, cover the bowl with clingfilm and put in the fridge to marinate for at least 2 hours.
2. For the flatbread: in a large bowl, mix the flour with the salt and then gradually start adding the olive oil and enough water to make a dough. Knead for 10 minutes smooth, then cover and set aside until ready to use.
3. Heat a griddle pan until smoking. Take the chicken out of the marinade and reserve the liquid. Put the chicken on the griddle skin side down first and cook for about 3-4 minutes on each side, or until the chicken is cooked through. Baste the chicken every so often with the marinade and turn the heat down if you find it is beginning to char too much on the outside before the meat is cooked through. Remove from the heat and keep warm.
4. Divide the flatbread dough into portions and roll each ball into a thin round shape. Cook each dough round on both sides on a hot griddle until charred. Prick the dough with a fork if it starts to rise and bubble.
5. For the yogurt sauce: mix together the yogurt with the cucumber, mint, a drizzle of olive oil and season with salt and pepper to taste.
6. To serve, scatter the chicken with a little sea salt, drizzle with extra virgin olive oil and serve with the flatbread and yoghurt sauceCan someone please help me look for egyptian food recipes? please?
Feteer bel Asaag (Pastry with Ground Meat - Egypt)
1 large onion chopped
1 pound super lean ground beef
2 tablespoons olive oil
1 1/2 cups water
Salt and pepper
1/2 cup chopped nuts (almonds or walnuts) optional
1/2 cup (1 stick) butter, melted
1 egg
1/2 cup milk (skim milk if you like)
1 package frozen filo dough sheets (thawed overnight)
Saut茅 the onion in the oil until it changes color to dark yellow. Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time.
Open the filo dough package and divide the sheets in half.
In a greased 9 x 12 x 3-inch baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don't worry about spreading the butter on the sheets. When you finish with all the dough cut the feteer in 2 x 1-inch squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork. At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375 degree F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.
http://www.gourmet-living.com/recipes.ht鈥?/a>
Try this site-
www.cooks.com/rec/search/0,1-0,egyptia鈥?br>
Good luck
Google it!!!!!!!
Egyptian dukkah
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
100g/4oz sesame seeds
100g/4oz blanched almonds
50g/2oz coriander seeds
10g/陆oz cumin seeds
1 tsp sea salt
陆 tsp pepper
Turkish bread
olive oil
Method
1. Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.
2. Cool, then coarsely grind with the salt and pepper.
3. To serve, dip the Turkish bread into the olive oil and then into the dukkah.
Egyptian chicken with flatbread
Serves: 4 Prep: 30 min, , plus 2 hours marinating
Cook: 20 min
Ingredients
4 Chicken thighs
For the marinade
5 cloves garlic, peeled and grated
1 lemon, juice only
4 tbsp Olive oil
1 small handful flat-leaf parsley, finely chopped
1 small handful Mint, finely chopped
For the yoghurt sauce
500 strong plain flour, sifted
陆 Salt
2 Olive oil
water, for mixing
Greek yogurt
录 Cucumber, finely chopped
1 handful Mint, chopped
a little olive oil
Method 1. For the marinade: mix together all the ingredients in a large bowl and add the chicken. Turn the pieces over to make sure they get well coated, cover the bowl with clingfilm and put in the fridge to marinate for at least 2 hours.
2. For the flatbread: in a large bowl, mix the flour with the salt and then gradually start adding the olive oil and enough water to make a dough. Knead for 10 minutes smooth, then cover and set aside until ready to use.
3. Heat a griddle pan until smoking. Take the chicken out of the marinade and reserve the liquid. Put the chicken on the griddle skin side down first and cook for about 3-4 minutes on each side, or until the chicken is cooked through. Baste the chicken every so often with the marinade and turn the heat down if you find it is beginning to char too much on the outside before the meat is cooked through. Remove from the heat and keep warm.
4. Divide the flatbread dough into portions and roll each ball into a thin round shape. Cook each dough round on both sides on a hot griddle until charred. Prick the dough with a fork if it starts to rise and bubble.
5. For the yogurt sauce: mix together the yogurt with the cucumber, mint, a drizzle of olive oil and season with salt and pepper to taste.
6. To serve, scatter the chicken with a little sea salt, drizzle with extra virgin olive oil and serve with the flatbread and yoghurt sauceCan someone please help me look for egyptian food recipes? please?
Feteer bel Asaag (Pastry with Ground Meat - Egypt)
1 large onion chopped
1 pound super lean ground beef
2 tablespoons olive oil
1 1/2 cups water
Salt and pepper
1/2 cup chopped nuts (almonds or walnuts) optional
1/2 cup (1 stick) butter, melted
1 egg
1/2 cup milk (skim milk if you like)
1 package frozen filo dough sheets (thawed overnight)
Saut茅 the onion in the oil until it changes color to dark yellow. Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated. If you decide to use nuts add them at this time.
Open the filo dough package and divide the sheets in half.
In a greased 9 x 12 x 3-inch baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets. Don't worry about spreading the butter on the sheets. When you finish with all the dough cut the feteer in 2 x 1-inch squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork. At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375 degree F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.
http://www.gourmet-living.com/recipes.ht鈥?/a>
Try this site-
www.cooks.com/rec/search/0,1-0,egyptia鈥?br>
Good luck
Google it!!!!!!!
What's a good website for healthy food recipes?
Off the top of my head..
cookinglight.com
vegweb.com
fatfree.com
Cooking Light has the best recipes of the 3 of them.What's a good website for healthy food recipes?
marthastewart.comWhat's a good website for healthy food recipes?
www.wholefoods.com
www.vegetariantimes.com
www.veganchef.com
www.vegweb.com
cookinglight.com
vegweb.com
fatfree.com
Cooking Light has the best recipes of the 3 of them.What's a good website for healthy food recipes?
marthastewart.comWhat's a good website for healthy food recipes?
www.wholefoods.com
www.vegetariantimes.com
www.veganchef.com
www.vegweb.com
Are any web sites that only have scratch food recipes. I want to try to steer away from package mixes.?
I am not a full time cook. I am a full-time mom. i vwant to learn to cook in my spare time and want to make meals that have real ingreiants not box.Are any web sites that only have scratch food recipes. I want to try to steer away from package mixes.?
older cookbooks, from before the 70's will include from scratch recipes. Check out used book stores for older cook books. I experienced this when I was first married(back in the 70's) using mixes and starting with a box of ';something'; was very popular and it was tough to find those scratch recipes. I had the best luck with old cook books. Also, most upscale recipe sites do scratch cooking. epicurious.com is one and I believe that foodtv.comn would be mostly scratch cooking. anything by Elton Brown, Emeril Lagasse, and tyler florence would be from scratch.Are any web sites that only have scratch food recipes. I want to try to steer away from package mixes.?
I always use allrecipes.com. Ive found lots of great things on there. one of my faves is Basil Chicken over Angel Hair. it only takes half an hour and it's so delicious. Ive also served it to friends who've loved it. look up that recipe on Allrecipes.com. I like that website because you can do an ingredient search. you can enter a few ingredients that you have on hand and it will find recipes that include those ingredients. there are a few recipes on there that use packaged ingredients, but the majority are real cooking-from-scratch type things. good luck! we've also eliminated processed foods from our house. it's wonderful.
Yes there is a great site called Bakespace.com. Amazing recipes that members post on the site and so many are easy recipes that are found no where else on the web.
I'm not a good cook so this site has really helped me.
Just type in what you want to make and you'll get lots of recipes or go to Kraft foods for recipes. Better yet, buy a cookbook. No one on here ever thinks of doing that.
Every recipe site I use has ';from scratch'; recipes. When you google a website just type in the word homemade...like if you wanted to make a pie..just type in homemade apple pie..etc.
go to foodnetwork.com %26amp; type it inregal theater
older cookbooks, from before the 70's will include from scratch recipes. Check out used book stores for older cook books. I experienced this when I was first married(back in the 70's) using mixes and starting with a box of ';something'; was very popular and it was tough to find those scratch recipes. I had the best luck with old cook books. Also, most upscale recipe sites do scratch cooking. epicurious.com is one and I believe that foodtv.comn would be mostly scratch cooking. anything by Elton Brown, Emeril Lagasse, and tyler florence would be from scratch.Are any web sites that only have scratch food recipes. I want to try to steer away from package mixes.?
I always use allrecipes.com. Ive found lots of great things on there. one of my faves is Basil Chicken over Angel Hair. it only takes half an hour and it's so delicious. Ive also served it to friends who've loved it. look up that recipe on Allrecipes.com. I like that website because you can do an ingredient search. you can enter a few ingredients that you have on hand and it will find recipes that include those ingredients. there are a few recipes on there that use packaged ingredients, but the majority are real cooking-from-scratch type things. good luck! we've also eliminated processed foods from our house. it's wonderful.
Yes there is a great site called Bakespace.com. Amazing recipes that members post on the site and so many are easy recipes that are found no where else on the web.
I'm not a good cook so this site has really helped me.
Just type in what you want to make and you'll get lots of recipes or go to Kraft foods for recipes. Better yet, buy a cookbook. No one on here ever thinks of doing that.
Every recipe site I use has ';from scratch'; recipes. When you google a website just type in the word homemade...like if you wanted to make a pie..just type in homemade apple pie..etc.
go to foodnetwork.com %26amp; type it in
I am needing some finger food/party food recipes for a party that I am throwing for some of my girlfriends?
I am having a party for one of the girls that I work with. She jsut recently got divorced and a bunch of girls are getting together for it. I need some ideas on finger foods to eat. Any and all ideas are appreciated!! :)I am needing some finger food/party food recipes for a party that I am throwing for some of my girlfriends?
Little sandwiches (cheap and easy!)
Chips %26amp; Dips (salsa, french onion/ranch)
popcorn
veggie tray
cheese/meat tray with crackers and cheese ball
ham rolls (cream cheese spread on ham rolled up)
salami rolls (cream cheese spread on salami folded in half, you can add a peppercini pepper or a bell pepper piece to make it different)
deviled eggs
Tortilla Roll-Ups (use cream cheese as the spread, add Bacon lettuce tomato or ham cheese and lettuce well you could add anything really roll it up and cut it)
most all this stuff can be done in advance (early that day or the day before)I am needing some finger food/party food recipes for a party that I am throwing for some of my girlfriends?
Here are several delicious (and easy) suggestions:
Smoked Salmon Roll-Ups
Your Ingredients:
1 (3-ounce) package cream cheese, room temperature
1 tsp creamy horseradish
fresh dill, to taste
1/4 pound smoked salmon, thinly sliced (lox)
handful of watercress
caviar (optional)
WHISK together the cream cheese, horseradish, and fresh dill in a medium bowl and blend well.
SEPARATE each slice of salmon and lay individually on your work surface. Spread a thin layer of the cream cheese mixture evenly on each slice.
ROLL up each slice like a jelly roll and slice each roll-up into 1/2-inch pieces. Squeeze each roll-up a bit so that the cream cheese mixture forms a mound at the top. Refrigerate until ready to serve.
ARRANGE each salmon roll-up vertically (mound of cream cheese mixture on top) on a few leaves of watercress on a decorative platter.
GARNISH the top of each roll-up with about 1/4-teaspoon caviar. You'll need to press the caviar into the cream cheese mixture to adhere.
*****************************
Celery Appetizers
Your Ingredients:
15 celery hearts (only use the hearts because they're more tender than the ribs on a regular stalk of celery)
3/4 cup fresh blue cheese, room temperature
1 (8-ounce) package cream cheese, room temperature
1 tsp freshly minced garlic
1/4 tsp freshly ground black pepper
kosher salt, to taste
chopped walnuts
WASH and trim the celery hearts on both ends of each rib. If the ribs on the outside of the celery hearts are pretty thick, just pull them off and save them for another recipe. You're only going to use the tender inner ribs.
CUT each rib into 3-inch pieces.
USING a paring knife and a cutting board, lay each piece on the board and make multiple thin half-inch slits on both ends. It's sort of how a fork is made... it starts out as a flat piece of metal and then they cut out the four tines on the edge. Only you want more than four, that's why you want to make 'thin' slits.
PLACE the 'slitted' celery pieces in a bowl of ice water and refrigerate overnight.
THE day of the party, you will have beautiful, curly-edged celery pieces! Drain celery and place on paper towels and pat dry.
PLACE the blue cheese, cream cheese, garlic, black pepper, and salt in a bowl and mash with the back of a fork until mixture is well blended.
FILL the centers with the cream cheese mixture and garnish with a sprinkling of chopped walnuts. (You may need to press the walnuts into the mixture for them to stick.)
ARRANGE on an attractive serving platter.
*************************
Spicy Crabmeat Deviled Eggs
Your Ingredients:
1 dozen large eggs, hard-cooked, peeled, cut in half lengthwise
4 T Hellman's mayonnaise
1 T Dijon mustard
2 T sour cream
2 T freshly squeezed lemon juice
1/2 tsp salt
1 T Louisiana hot sauce
1/2 pound lump crabmeat, picked over to remove any shells and/or cartilage
1 T capers, drained well
PLACE the yolks, mayonnaise, and Dijon mustard in a medium bowl and mash the mixture with the back of a fork.
ADD the sour cream, lemon juice, salt, and hot sauce; blend well.
GENTLY stir in the crabmeat.
USING a teaspoon, fill the whites (in even mounds) with the yolk mixture.
ARRANGE deviled egg halves on decorative deviled egg platters.
SLIP a few sprigs of flat leaf parsley or alfalfa sprouts underneath each egg.
GARNISH the top of each half with a few capers.
CHILL for a few hours.
***********************************
http://www.squidoo.com/fastrecipe (Scroll down to the video for ';Quick %26amp; Easy Appetizers';.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
You can have a vegetable and/or fruit trays with ranch, blue cheese, vanilla yogurt and caramel dips. Finger sandwiches, jalapeno poppers, tuna salad, pimento cheese, shrimp dip and a variety of crackers for those.
A lot of people like [tortilla] cream cheese pinwheels. There are many recipes for those on the internet.
Margarita Dip---- for fruit
This cool and creamy dip is so refreshing. Try it with fresh or grilled fruit.
Prep-10 min
total- 1hr and 10 min
1 pkg. (8oz) Philadelphia cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tbsp. orange juice
1/2 cup thawed Cool Whip Whipped Topping
a couple drops of green food coloring-optional-looks great.
Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping, cover.
Refrigerate at least 1 hour
Serve with cut up fresh fruit and nilla wafers.
Makes 1 3/4 cups or 14 servings, 2 tbsp. each
JAZZ IT UP: SERVE IN A WIDE-BRIMMED MARGARITA GLASS. DIP RIM IN SUGAR BEFORE FILLING WITH DIP.
Lots of things can be done with Filo. Make petite cupcake size shells out of filo and fill with anything you like - cream corn, cream cheese %26amp; smoked salmon, spinach %26amp; ricotta, pie filling for something sweet....goes on and on.
Sushi is always good too.
Or, marinated chicken drummets and wings....
Have fun!
cook some small burger patties, and add chz, put inside of puff pastry. bacon wrapped mushrooms on the grill-omg-sooo good! pimento on celery, pinwheel sandwiches,deviled eggs, tea sandwiches,veggie tray....
www.digitalcookbook.tv
bagel chips with a dip: take 1 pkg room temp cream cheese and beat with 1/3 cup miracle whip ( or any whipped salad dressing) add pureed roasted red pepper and beat together add smoked salmon or mackrel and fold!
other good choices include a cheese tray, fruit tray with yougurt dip, veggie tray with ranch or onion dip, tostitos and guacamole, fondue, chicken wings,meatballs, deviled eggs, bacon wrapped scallop or shrimp, coctail shrimp, coconut shrimp, pizza bites, fried breaded mozzarella sticks with maranara, and any variety of pates and spreads, any recipe requests, email me at pittmansandi@yahoo.com
I'm also looking for some finger food ideas!
My party is a valantines theme so was gonna do choc dipped strawberrys, might be good for a girls night as well.
Of course you need the basics ie. chips and dips, carot and celery batons with humous. A balance of sweet and salty would be good.
Cold pizza is always a good one and not too much hassle, or you could have it hot if it is convenient.
How about chocolate fondue with marshmallows etc to dip in?
I had these at a party, they seem kind of odd but they are AMAZING.
Cut jalapenos in half and deseed then (otherwise it'll be hot hot hot)
put cream cheese in the halves
wrap in bacon, and bake until bacon is done.
Other good ideas are taquitos, chicken fingers, quesadillas.
Chips and dip.
Spinach artichoke dip (recipe link below)
meatballs in spagetti sauce in a crock pot
Little sandwiches (cheap and easy!)
Chips %26amp; Dips (salsa, french onion/ranch)
popcorn
veggie tray
cheese/meat tray with crackers and cheese ball
ham rolls (cream cheese spread on ham rolled up)
salami rolls (cream cheese spread on salami folded in half, you can add a peppercini pepper or a bell pepper piece to make it different)
deviled eggs
Tortilla Roll-Ups (use cream cheese as the spread, add Bacon lettuce tomato or ham cheese and lettuce well you could add anything really roll it up and cut it)
most all this stuff can be done in advance (early that day or the day before)I am needing some finger food/party food recipes for a party that I am throwing for some of my girlfriends?
Here are several delicious (and easy) suggestions:
Smoked Salmon Roll-Ups
Your Ingredients:
1 (3-ounce) package cream cheese, room temperature
1 tsp creamy horseradish
fresh dill, to taste
1/4 pound smoked salmon, thinly sliced (lox)
handful of watercress
caviar (optional)
WHISK together the cream cheese, horseradish, and fresh dill in a medium bowl and blend well.
SEPARATE each slice of salmon and lay individually on your work surface. Spread a thin layer of the cream cheese mixture evenly on each slice.
ROLL up each slice like a jelly roll and slice each roll-up into 1/2-inch pieces. Squeeze each roll-up a bit so that the cream cheese mixture forms a mound at the top. Refrigerate until ready to serve.
ARRANGE each salmon roll-up vertically (mound of cream cheese mixture on top) on a few leaves of watercress on a decorative platter.
GARNISH the top of each roll-up with about 1/4-teaspoon caviar. You'll need to press the caviar into the cream cheese mixture to adhere.
*****************************
Celery Appetizers
Your Ingredients:
15 celery hearts (only use the hearts because they're more tender than the ribs on a regular stalk of celery)
3/4 cup fresh blue cheese, room temperature
1 (8-ounce) package cream cheese, room temperature
1 tsp freshly minced garlic
1/4 tsp freshly ground black pepper
kosher salt, to taste
chopped walnuts
WASH and trim the celery hearts on both ends of each rib. If the ribs on the outside of the celery hearts are pretty thick, just pull them off and save them for another recipe. You're only going to use the tender inner ribs.
CUT each rib into 3-inch pieces.
USING a paring knife and a cutting board, lay each piece on the board and make multiple thin half-inch slits on both ends. It's sort of how a fork is made... it starts out as a flat piece of metal and then they cut out the four tines on the edge. Only you want more than four, that's why you want to make 'thin' slits.
PLACE the 'slitted' celery pieces in a bowl of ice water and refrigerate overnight.
THE day of the party, you will have beautiful, curly-edged celery pieces! Drain celery and place on paper towels and pat dry.
PLACE the blue cheese, cream cheese, garlic, black pepper, and salt in a bowl and mash with the back of a fork until mixture is well blended.
FILL the centers with the cream cheese mixture and garnish with a sprinkling of chopped walnuts. (You may need to press the walnuts into the mixture for them to stick.)
ARRANGE on an attractive serving platter.
*************************
Spicy Crabmeat Deviled Eggs
Your Ingredients:
1 dozen large eggs, hard-cooked, peeled, cut in half lengthwise
4 T Hellman's mayonnaise
1 T Dijon mustard
2 T sour cream
2 T freshly squeezed lemon juice
1/2 tsp salt
1 T Louisiana hot sauce
1/2 pound lump crabmeat, picked over to remove any shells and/or cartilage
1 T capers, drained well
PLACE the yolks, mayonnaise, and Dijon mustard in a medium bowl and mash the mixture with the back of a fork.
ADD the sour cream, lemon juice, salt, and hot sauce; blend well.
GENTLY stir in the crabmeat.
USING a teaspoon, fill the whites (in even mounds) with the yolk mixture.
ARRANGE deviled egg halves on decorative deviled egg platters.
SLIP a few sprigs of flat leaf parsley or alfalfa sprouts underneath each egg.
GARNISH the top of each half with a few capers.
CHILL for a few hours.
***********************************
http://www.squidoo.com/fastrecipe (Scroll down to the video for ';Quick %26amp; Easy Appetizers';.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
You can have a vegetable and/or fruit trays with ranch, blue cheese, vanilla yogurt and caramel dips. Finger sandwiches, jalapeno poppers, tuna salad, pimento cheese, shrimp dip and a variety of crackers for those.
A lot of people like [tortilla] cream cheese pinwheels. There are many recipes for those on the internet.
Margarita Dip---- for fruit
This cool and creamy dip is so refreshing. Try it with fresh or grilled fruit.
Prep-10 min
total- 1hr and 10 min
1 pkg. (8oz) Philadelphia cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tbsp. orange juice
1/2 cup thawed Cool Whip Whipped Topping
a couple drops of green food coloring-optional-looks great.
Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping, cover.
Refrigerate at least 1 hour
Serve with cut up fresh fruit and nilla wafers.
Makes 1 3/4 cups or 14 servings, 2 tbsp. each
JAZZ IT UP: SERVE IN A WIDE-BRIMMED MARGARITA GLASS. DIP RIM IN SUGAR BEFORE FILLING WITH DIP.
Lots of things can be done with Filo. Make petite cupcake size shells out of filo and fill with anything you like - cream corn, cream cheese %26amp; smoked salmon, spinach %26amp; ricotta, pie filling for something sweet....goes on and on.
Sushi is always good too.
Or, marinated chicken drummets and wings....
Have fun!
cook some small burger patties, and add chz, put inside of puff pastry. bacon wrapped mushrooms on the grill-omg-sooo good! pimento on celery, pinwheel sandwiches,deviled eggs, tea sandwiches,veggie tray....
www.digitalcookbook.tv
bagel chips with a dip: take 1 pkg room temp cream cheese and beat with 1/3 cup miracle whip ( or any whipped salad dressing) add pureed roasted red pepper and beat together add smoked salmon or mackrel and fold!
other good choices include a cheese tray, fruit tray with yougurt dip, veggie tray with ranch or onion dip, tostitos and guacamole, fondue, chicken wings,meatballs, deviled eggs, bacon wrapped scallop or shrimp, coctail shrimp, coconut shrimp, pizza bites, fried breaded mozzarella sticks with maranara, and any variety of pates and spreads, any recipe requests, email me at pittmansandi@yahoo.com
I'm also looking for some finger food ideas!
My party is a valantines theme so was gonna do choc dipped strawberrys, might be good for a girls night as well.
Of course you need the basics ie. chips and dips, carot and celery batons with humous. A balance of sweet and salty would be good.
Cold pizza is always a good one and not too much hassle, or you could have it hot if it is convenient.
How about chocolate fondue with marshmallows etc to dip in?
I had these at a party, they seem kind of odd but they are AMAZING.
Cut jalapenos in half and deseed then (otherwise it'll be hot hot hot)
put cream cheese in the halves
wrap in bacon, and bake until bacon is done.
Other good ideas are taquitos, chicken fingers, quesadillas.
Chips and dip.
Spinach artichoke dip (recipe link below)
meatballs in spagetti sauce in a crock pot
What Are Some Good Food Recipes That You Suggest?
Hi, I Am A Person Who Almost Always Eats Common Foods And I Want To Try Something New And Very Interesting. If You Have Any Recipes That You Like, Then Please Tell Me! All Thoughts Are Appreciated! Thanks!
Your STAR May Increase The Chance Of Getting More Answers.What Are Some Good Food Recipes That You Suggest?
Taco Salad
1鈭?/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1鈭? 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream|Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.
Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce|Peel, devein %26amp; wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil %26amp; ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet %26amp; sour sauce or the following sauce:
Combine
marmalade,
Grey Poupon mustard,
honey %26amp; Tabasco sauce
to taste.
Oriental Short Rib Barbeque
4 lb Beef short ribs; *
2/3 c Green onions; thinly sliced
1/2 c Soy sauce
1/2 c Water
1/4 c Dark-roasted sesame oil
2 1/2 tb Brown sugar; packed
1 1/2 tb Sesame seeds; toasted,
-crushed
1 ts Garlic; crushed
1 tb Fresh ginger; grated
1/2 ts Ground red pepper
1/8 ts Fresh ground Szechuan pepper
Fresh mild red chili peppers
Green onions
Radish rose
|* Trim the beef short ribs and cut no more than 3/8 to 1/2'; thick.
Combine sliced green onions, soy sauce, water, sesame oil,
brown sugar, sesame seeds, garlic, ginger,red pepper
and Szechuan peppercorns.
Place beef short ribs and marinade in plastic bag or utility dish,
turning to coat. Close bag securely or cover dish and marinate
in refrigerator 4 to 6 hours,turning occasionally.
Remove ribs from marinade; reserve marinade.
Place ribs on grill over medium coals.
Broil 5 to 6 minutes.
Turn ribs over; brush or spoon on marinade.
Cover and continue cooking 5 to 6 minutes or until desired
degree of doneness.
Place ribs on platter; garnish with chili
peppers, green onions and radish rose.What Are Some Good Food Recipes That You Suggest?
Here's an alternative to the taco salad above-
(I don't know how many servings it makes, but it's a good amount)
I use:
2 medium sized containers of cottage cheese
2 packages of cream cheese
2 packages taco seasoning
4 large green peppers chopped
5 large tomatoes chopped
2 cans of olives, quartered
1/2 bag of shredded cheese
and some tortilla chips to go with it.
~Make sure the cream cheese is soft so you can mix it with the cottage cheese in a large bowl with a wooden spoon.
~Mix in the taco seasoning
~Top with green peppers, tomatoes, olives, and cheese on top.
~Grab some tortilla chips and scoop some taco salad on and enjoy!
I love Autumn soup!! Hers the link to the recipe http://hubpages.com/hub/The-perfect-soup鈥?/a> enjoy
Perhaps you will find one of these ideas interresting.
Green Corn Tamale Casserole
Corn - one of the world's great staples. This is great at a barbecue
1 (4 ounces) can whole green chilies
3 cups fresh corn or frozen
1/3 cup yellow cornmeal
2 tablespoons melted butter
1/2-1 teaspoons salt
1 cup cheddar or jack cheese, grated
METHOD
Preheat oven to 350掳 F degrees.
Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, and salt in bowl and vigorously stir.
Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top.
Cover with foil and bake 1 hour at 350掳 F degrees.
Serves: 4 - 6
JALAPENO CHICKEN
INGREDIENTS
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
toothpicks
DIRECTIONS
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.
Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
ORIENTAL SWORDFISH
INGREDIENTS
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons sherry
1 teaspoon grated fresh ginger root
2 cloves garlic, peeled and minced
4 (6 ounce) swordfish steaks
DIRECTIONS
In a medium bowl, whisk together soy sauce, vegetable oil, sherry, ginger root and garlic. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag with mixture, and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the center.
Bacon-wrapped Trout
Start with 4 trout and 4-8 bacon slices.
Wash trout briefly under cold running water; pat them dry inside and out with paper towels. Wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks. Place fish on barbecue grill about 4 inches from moderately hot coals.
Cook about 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked. When done, fish will feel firm when prodded gently with finger and will flake easily with a fork. Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley. Serve at once.
CHICKEN WITH BALSAMIC VINEGAR BBQ SAUCE
Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar锟?
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard锟?
1/2 teaspoon salt
1/2 teaspoon freshly ground锟?black pepper
For the chicken:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) Salt and freshly ground pepper
For the BBQ sauce:
Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Your STAR May Increase The Chance Of Getting More Answers.What Are Some Good Food Recipes That You Suggest?
Taco Salad
1鈭?/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1鈭? 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream|Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.
Coconut Shrimp
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce|Peel, devein %26amp; wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil %26amp; ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.
Serve with sweet %26amp; sour sauce or the following sauce:
Combine
marmalade,
Grey Poupon mustard,
honey %26amp; Tabasco sauce
to taste.
Oriental Short Rib Barbeque
4 lb Beef short ribs; *
2/3 c Green onions; thinly sliced
1/2 c Soy sauce
1/2 c Water
1/4 c Dark-roasted sesame oil
2 1/2 tb Brown sugar; packed
1 1/2 tb Sesame seeds; toasted,
-crushed
1 ts Garlic; crushed
1 tb Fresh ginger; grated
1/2 ts Ground red pepper
1/8 ts Fresh ground Szechuan pepper
Fresh mild red chili peppers
Green onions
Radish rose
|* Trim the beef short ribs and cut no more than 3/8 to 1/2'; thick.
Combine sliced green onions, soy sauce, water, sesame oil,
brown sugar, sesame seeds, garlic, ginger,red pepper
and Szechuan peppercorns.
Place beef short ribs and marinade in plastic bag or utility dish,
turning to coat. Close bag securely or cover dish and marinate
in refrigerator 4 to 6 hours,turning occasionally.
Remove ribs from marinade; reserve marinade.
Place ribs on grill over medium coals.
Broil 5 to 6 minutes.
Turn ribs over; brush or spoon on marinade.
Cover and continue cooking 5 to 6 minutes or until desired
degree of doneness.
Place ribs on platter; garnish with chili
peppers, green onions and radish rose.What Are Some Good Food Recipes That You Suggest?
Here's an alternative to the taco salad above-
(I don't know how many servings it makes, but it's a good amount)
I use:
2 medium sized containers of cottage cheese
2 packages of cream cheese
2 packages taco seasoning
4 large green peppers chopped
5 large tomatoes chopped
2 cans of olives, quartered
1/2 bag of shredded cheese
and some tortilla chips to go with it.
~Make sure the cream cheese is soft so you can mix it with the cottage cheese in a large bowl with a wooden spoon.
~Mix in the taco seasoning
~Top with green peppers, tomatoes, olives, and cheese on top.
~Grab some tortilla chips and scoop some taco salad on and enjoy!
I love Autumn soup!! Hers the link to the recipe http://hubpages.com/hub/The-perfect-soup鈥?/a> enjoy
Perhaps you will find one of these ideas interresting.
Green Corn Tamale Casserole
Corn - one of the world's great staples. This is great at a barbecue
1 (4 ounces) can whole green chilies
3 cups fresh corn or frozen
1/3 cup yellow cornmeal
2 tablespoons melted butter
1/2-1 teaspoons salt
1 cup cheddar or jack cheese, grated
METHOD
Preheat oven to 350掳 F degrees.
Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, and salt in bowl and vigorously stir.
Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top.
Cover with foil and bake 1 hour at 350掳 F degrees.
Serves: 4 - 6
JALAPENO CHICKEN
INGREDIENTS
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
toothpicks
DIRECTIONS
Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
Preheat the grill for high heat.
Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
ORIENTAL SWORDFISH
INGREDIENTS
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons sherry
1 teaspoon grated fresh ginger root
2 cloves garlic, peeled and minced
4 (6 ounce) swordfish steaks
DIRECTIONS
In a medium bowl, whisk together soy sauce, vegetable oil, sherry, ginger root and garlic. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag with mixture, and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the center.
Bacon-wrapped Trout
Start with 4 trout and 4-8 bacon slices.
Wash trout briefly under cold running water; pat them dry inside and out with paper towels. Wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks. Place fish on barbecue grill about 4 inches from moderately hot coals.
Cook about 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked. When done, fish will feel firm when prodded gently with finger and will flake easily with a fork. Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley. Serve at once.
CHICKEN WITH BALSAMIC VINEGAR BBQ SAUCE
Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar锟?
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard锟?
1/2 teaspoon salt
1/2 teaspoon freshly ground锟?black pepper
For the chicken:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) Salt and freshly ground pepper
For the BBQ sauce:
Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
Any tips on healthy food recipes ?
Fresh Produce and plenty of FiberAny tips on healthy food recipes ?
Letteus wraps. Use leafy letteus add grilled chicken and grilled veggies. Use a fat free dressing to dip it in, and you can add fat free cheese.Any tips on healthy food recipes ?
Substitute some of your fats in baking with applesauce or prune puree.
Use organic vegetables.
Avoid high Cholesterol Product such lamb meat, ovals, fatty meat, if you still want make sure the quantity is not too much.
And use extra virgin olive oil instead of other fat.
dont put things like cream, cheese, butter, mayo and other things in it......
just fresh good quality food
Be sure that the food you're eating are all clean. Less fats, hi- protein, hi-fiber, more fruits and vegies. And lots of excercise
hi lemon!
when i'm in the mood for a healthy, satisfying meal, i go for my grilled spinach salad. u can watch the video, then grab the recipe on my website. best quality on iTunes for FREE!
YouTube: http://www.youtube.com/watch?v=OBOYTgfC7鈥?/a>
iTunes: http://phobos.apple.com/WebObjects/MZSto鈥?/a>
good luck!
xo,
Betty
http://www.averagebetty.com
The Weight Watchers site has a community section that is FULL of really great recipes and tips. They also answer your questions very quickly. You'll have to register but this section on the site is free to use.
(Weight Watchers is based on low-fat, high fiber foods.)
www.weightwatchers.com
Here is some recipes and information on eating healthy
http://allrecipes.com/recipes/healthy-li鈥?/a>
good wash, eat it raw for vegetables and fruits. or cook it lightly..
Letteus wraps. Use leafy letteus add grilled chicken and grilled veggies. Use a fat free dressing to dip it in, and you can add fat free cheese.Any tips on healthy food recipes ?
Substitute some of your fats in baking with applesauce or prune puree.
Use organic vegetables.
Avoid high Cholesterol Product such lamb meat, ovals, fatty meat, if you still want make sure the quantity is not too much.
And use extra virgin olive oil instead of other fat.
dont put things like cream, cheese, butter, mayo and other things in it......
just fresh good quality food
Be sure that the food you're eating are all clean. Less fats, hi- protein, hi-fiber, more fruits and vegies. And lots of excercise
hi lemon!
when i'm in the mood for a healthy, satisfying meal, i go for my grilled spinach salad. u can watch the video, then grab the recipe on my website. best quality on iTunes for FREE!
YouTube: http://www.youtube.com/watch?v=OBOYTgfC7鈥?/a>
iTunes: http://phobos.apple.com/WebObjects/MZSto鈥?/a>
good luck!
xo,
Betty
http://www.averagebetty.com
The Weight Watchers site has a community section that is FULL of really great recipes and tips. They also answer your questions very quickly. You'll have to register but this section on the site is free to use.
(Weight Watchers is based on low-fat, high fiber foods.)
www.weightwatchers.com
Here is some recipes and information on eating healthy
http://allrecipes.com/recipes/healthy-li鈥?/a>
good wash, eat it raw for vegetables and fruits. or cook it lightly..
Does anybody know where I can get a catalog of healthy food recipes?
I want a recipe book to make healthier dinners for my family does anyone know of a good website, but i would love to have a catalog instead please let me know thanks.Does anybody know where I can get a catalog of healthy food recipes?
http://www.foodfit.com/Does anybody know where I can get a catalog of healthy food recipes?
try this one: tasteofhome/healthycooking
I take their magazine and there are lots of great recipes.
http://retete-culinare-diverse.ro/en/sea鈥?/a>
check the white house obama know everything
Google heathy recipes.
foodtv.com
http://30minutemeals.net
http://www.foodfit.com/Does anybody know where I can get a catalog of healthy food recipes?
try this one: tasteofhome/healthycooking
I take their magazine and there are lots of great recipes.
http://retete-culinare-diverse.ro/en/sea鈥?/a>
check the white house obama know everything
Google heathy recipes.
foodtv.com
http://30minutemeals.net
Any website with soul food recipes?
That are healthy but tasteful.Any website with soul food recipes?
Here are some websites: www.soulfoodcookbook.com
www.recipesfrombahamas.com
www.soulfoodonline.net
HOPE I HELPED YOU!!Any website with soul food recipes?
HAVE YOU TRIED FOOD NETWORK.COM YOU MAY BE ABLE TO TYPE IN SOUL FOOD AND GET SOME RECIPES.
soul food and healthy, i dont think thats possible...its like asking for italian recipes with no carbs!..lol
Here are some websites: www.soulfoodcookbook.com
www.recipesfrombahamas.com
www.soulfoodonline.net
HOPE I HELPED YOU!!Any website with soul food recipes?
HAVE YOU TRIED FOOD NETWORK.COM YOU MAY BE ABLE TO TYPE IN SOUL FOOD AND GET SOME RECIPES.
soul food and healthy, i dont think thats possible...its like asking for italian recipes with no carbs!..lol
Can anyone tell me how to use walnut in our Indian food recipes?
Walnut is good for health. But i don't know how to use.please tell me.Can anyone tell me how to use walnut in our Indian food recipes?
KAJU- WALNUT BARFI
Recipe:
Half gallon of whole milk
1陆 cups of sugar (or 2 cups, how sweet, your choice)
1 cup cashews
1 cup walnuts
Preparation:
Milk and Sugar: Bring milk to a boil in a big wide pot. Add sugar and stir. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. It takes atleast 45 minutes to one hour.:)
Cashews and Walnuts: Meanwhile, lightly roast cashews and walnuts separately in an iron skillet. Let them cool down to room temperature. Separate 10 pieces from each and chop them into small pieces. With the remaining ones - make a fine powder of them in a food processor/mixer
Kova into Laddu: Add this fine powder to the thickened milk-sugar kova and cook for 15 minutes, stirring frequently, until the mixture is very thick. Sprinkle in chopped chunks of cashews and walnuts, that was kept aside, cook for another 10 minutes or until the mixture is almost crumbly and comes away easily from the sides of pan.
Take a spoonful of mixture and press it with your hands into a ball. If it holds shape, then mixture is ready for cooling. Turn off the heat. Spoon the mixture into a greased square or round pan. Level it with a spatula and let it cool for at least 4 to 5 hours. Cut into squares for burfis or take a spoonful of mixture, shape it with your hands into a round ball for laddus. Store them in jar, will stay fresh for 4 to 7 days.
(Makes about 15 to 20 medium sized laddus.)
One medium sized cashew-walnut laddu, my entry to 鈥楽ugar-Low Friday鈥?event hosted by lovely Sam of Beck %26amp; Posh.
By the time my friends left, I had only four laddus remaining out of 20. Two for me and two for Vijay, enough for us. This is how I do my 鈥楽ugar - Low鈥? by portion control. In my view, this is also one of the ways to lower the sugar consumption.Can anyone tell me how to use walnut in our Indian food recipes?
Ingredients:
1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying
For the Walnuts:
1/2 cup sugar
1/2 cup water
Method:
1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.
http://www.unp.co.in/f144/chicken-kofta-鈥?/a>
put da f walnut in the dish :Pregal theater
KAJU- WALNUT BARFI
Recipe:
Half gallon of whole milk
1陆 cups of sugar (or 2 cups, how sweet, your choice)
1 cup cashews
1 cup walnuts
Preparation:
Milk and Sugar: Bring milk to a boil in a big wide pot. Add sugar and stir. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. It takes atleast 45 minutes to one hour.:)
Cashews and Walnuts: Meanwhile, lightly roast cashews and walnuts separately in an iron skillet. Let them cool down to room temperature. Separate 10 pieces from each and chop them into small pieces. With the remaining ones - make a fine powder of them in a food processor/mixer
Kova into Laddu: Add this fine powder to the thickened milk-sugar kova and cook for 15 minutes, stirring frequently, until the mixture is very thick. Sprinkle in chopped chunks of cashews and walnuts, that was kept aside, cook for another 10 minutes or until the mixture is almost crumbly and comes away easily from the sides of pan.
Take a spoonful of mixture and press it with your hands into a ball. If it holds shape, then mixture is ready for cooling. Turn off the heat. Spoon the mixture into a greased square or round pan. Level it with a spatula and let it cool for at least 4 to 5 hours. Cut into squares for burfis or take a spoonful of mixture, shape it with your hands into a round ball for laddus. Store them in jar, will stay fresh for 4 to 7 days.
(Makes about 15 to 20 medium sized laddus.)
One medium sized cashew-walnut laddu, my entry to 鈥楽ugar-Low Friday鈥?event hosted by lovely Sam of Beck %26amp; Posh.
By the time my friends left, I had only four laddus remaining out of 20. Two for me and two for Vijay, enough for us. This is how I do my 鈥楽ugar - Low鈥? by portion control. In my view, this is also one of the ways to lower the sugar consumption.Can anyone tell me how to use walnut in our Indian food recipes?
Ingredients:
1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying
For the Walnuts:
1/2 cup sugar
1/2 cup water
Method:
1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.
http://www.unp.co.in/f144/chicken-kofta-鈥?/a>
put da f walnut in the dish :P
What are the best food recipes websites?
This is the site that I go on.What are the best food recipes websites?
Recipezaar.com I've been using it for 6 years now and have never ran into a bad recipe. If you need help with a recipe there you can go to their forums and ask. Usually you get a reply right away. They also have nice contests year around that the members do. Adopt-A-Chef, all sorts of swaps. It's alot of fun there.What are the best food recipes websites?
I only use recipezaar.com these days.
Many of recipes have photos and the recipes are rated with comments by those that have actually made the recipe. The site is free but does offer premium membership if desired,
for easy, fast and good ideas and recipes, I go to kraft.com it is a good site for the fast paced world we live in now. some good shortcuts in there.
Two GREAT links in the ';Leap over Web Clutter'; section on this website.
One is a bunch of Cookbooks
And the other you just enter what you have in the fridge and it give you some recipes!
recipezaar.com is the best.
I usually use allrecipes.com and foodnetwork.com.
Linds
Here's a few: Betty Crocker, Vegetarian Times, Racheal Ray Mag, Land o Lakes, All recipes, Gourmet, Ladies Home Journal, Bon Appetite, Food Network, Epicurious, Home Cooking, Kraft Foods.
allrecipes.com, foodtv.com, and cooks.com are my favorites.
I like allrecipes.com
They have recipes with pictures and ratings and they also have an ingredient search, where you put in the ingredients you want %26amp; don't want, and they list the recipes that are relevant to your search.
I also like foodnetwork.com
They're recipes are also rated and I have found some great ones on there.
I often refer to the Campbell's Soup website for recipes. I also like R. Lee Ermey's (of Mail Call on History Channel). I've gotten some really good recipes from there.
Recipezaar.com I've been using it for 6 years now and have never ran into a bad recipe. If you need help with a recipe there you can go to their forums and ask. Usually you get a reply right away. They also have nice contests year around that the members do. Adopt-A-Chef, all sorts of swaps. It's alot of fun there.What are the best food recipes websites?
I only use recipezaar.com these days.
Many of recipes have photos and the recipes are rated with comments by those that have actually made the recipe. The site is free but does offer premium membership if desired,
for easy, fast and good ideas and recipes, I go to kraft.com it is a good site for the fast paced world we live in now. some good shortcuts in there.
Two GREAT links in the ';Leap over Web Clutter'; section on this website.
One is a bunch of Cookbooks
And the other you just enter what you have in the fridge and it give you some recipes!
recipezaar.com is the best.
I usually use allrecipes.com and foodnetwork.com.
Linds
Here's a few: Betty Crocker, Vegetarian Times, Racheal Ray Mag, Land o Lakes, All recipes, Gourmet, Ladies Home Journal, Bon Appetite, Food Network, Epicurious, Home Cooking, Kraft Foods.
allrecipes.com, foodtv.com, and cooks.com are my favorites.
I like allrecipes.com
They have recipes with pictures and ratings and they also have an ingredient search, where you put in the ingredients you want %26amp; don't want, and they list the recipes that are relevant to your search.
I also like foodnetwork.com
They're recipes are also rated and I have found some great ones on there.
I often refer to the Campbell's Soup website for recipes. I also like R. Lee Ermey's (of Mail Call on History Channel). I've gotten some really good recipes from there.
Does anyone have dog food recipes for pancreatitis?
I have an 11 yr old Shih Tzu who was diagnosis with pancreatitis. He will not eat the ID canned dog food prescibed. Any suggestions or homemade recipes to encourage him to eat. Day 4 of not eating.Does anyone have dog food recipes for pancreatitis?
here is some information on pancreatitis plus recipes
http://www.b-naturals.com/newsletter/pan鈥?/a>
the recipes call for calcium, I use egg shell calcium
http://www.pet-grub.com/pet-supplements/鈥?/a>Does anyone have dog food recipes for pancreatitis?
Hi Tony,
You need to discuss this with your vet. I have a **** Tzu that was diagnosed with hepatitis, and has to be on RX food as well. At first he would not eat the dry food the vet prescribed, so I changed it to the wet food. Then he decided he didn't want that either. So, I put him back on the dry food and give him a little bit twice a day. He has learned that he has to eat that food and that food only. OK, now I know this sounds awful, but to get him to eat, I have to put the dang bowl on my bed and sit with him. I know how frustrating it is when you know they have to eat, and you are having a heck of a time getting them to. I'm in the same boat with you so I know how you feel. Good luck
ADD: Do not give him any other food. Your vet has a reason for him to be getting the food he prescribed. Any other food may hurt his system and make him sick. This diet is important for him.
A great site to go visit, read questions and answers, and ask questions yourself is the Yahoo group, IBD dogs......
gerber
here is some information on pancreatitis plus recipes
http://www.b-naturals.com/newsletter/pan鈥?/a>
the recipes call for calcium, I use egg shell calcium
http://www.pet-grub.com/pet-supplements/鈥?/a>Does anyone have dog food recipes for pancreatitis?
Hi Tony,
You need to discuss this with your vet. I have a **** Tzu that was diagnosed with hepatitis, and has to be on RX food as well. At first he would not eat the dry food the vet prescribed, so I changed it to the wet food. Then he decided he didn't want that either. So, I put him back on the dry food and give him a little bit twice a day. He has learned that he has to eat that food and that food only. OK, now I know this sounds awful, but to get him to eat, I have to put the dang bowl on my bed and sit with him. I know how frustrating it is when you know they have to eat, and you are having a heck of a time getting them to. I'm in the same boat with you so I know how you feel. Good luck
ADD: Do not give him any other food. Your vet has a reason for him to be getting the food he prescribed. Any other food may hurt his system and make him sick. This diet is important for him.
A great site to go visit, read questions and answers, and ask questions yourself is the Yahoo group, IBD dogs......
gerber
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