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Aussie Sausage Rolls

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Country of the Food: Australia | Email to Author               Posted on 19 April 2003 @ 16:35:58

Preparation Time: 15 minutes
Number of Servings: depending on how you cut it up


1 packet jimmy dean sage sausage
3/4-1 cup fresh bread crumbs
1 puff pastry
1 egg beaten
1 carrot grated
1/4 onion chopped small

Directions: (note) you can make this at any size you want. Finger food bite size, or larger for a meal Use one pastry at a time, keeping the other one refrigerated until ready to use. Roll one pastry as thin as possible lengthwise. Mix about 3/4-1c fresh breadcrumbs with the sausage to help absorb some of the grease when cooking (makes for better pastry).also add the carrot and onion. Place half the sausage mixture on pastry about 1 1/2" from edge, lengthwise; roll. Repeat with second pastry and remaining sausage. Glaze by brushing with beaten egg. Using white cotton thread, slip underneath roll; bring up sides of thread and criss-cross your hands so that the thread cuts the roll at 2" intervals. Place on baking sheet. Bake 375 F until golden brown. Not timed-sausage is to be completely cooked-start checking after 10 minutes. If not cooked, turn them over and continue cooking and watching. Be careful, there is alot of excess grease left on the baking sheet. Serve with plenty of catsup, for breakfast, lunch, or dinner.


Shortbread Pie

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Country of the Food: England | Email to Author               Posted on 19 April 2003 @ 16:36:56

Preparation Time: 10 minutes
Number of Servings: 8


1 1/2 cups flour
1 1/2 butter, refrigerated
1/4 sugar
1 eight inch shallow pan

Directions: 1. Turn your oven on 300F to heat up. Grease the inside of the pan with butter on a paper towel. 2. Put a strainer over a large mixing bowl and pour the flour into it. Shake the flour into the bowl. 3. Cut the butter into small pieces and put them into the bowl. Mix them with a blunt knife to coat them with flour. 4. Run the pieces of butter between your finger tips. Lift the mixture and let it fall back into the bowl as you rug. 5. Continue rubbing in the flour until the mixture looks like bread crums. 6. Now stir in the sugar with a wooden spoon. 7. Holding the bowl in one hand, squeeze the mixture into a ball. The heat from your hand makes the mixture stick together. 8. Press the mixture into the pan with your fingers, then use the back of the spoon to make it smooth and level. 9. Use the prongs of a fork to press a pattern around the edge. Then cut the mixture into eight equal pieces (in the pan). 10. Bake for 30 minutes, until it becomes golden. Leave the shortbread for five minutes before putting it on the wire rack.


Crab Dip (thick, creamy, spicy )

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:37:46

Preparation Time: 30 min
Number of Servings: 12


8 oz. light cream cheese
2 T. milk
1 t. cajun seasoning
1/4 t. salt
1/4 t. pepper
1/2 c. freshly grated parmasan cheese, plus 1/4 c.
1 - 6 oz. can crab meat
2-3 cloves garlic, minced
1 shallot, minced
2 T. olive oil
1/4 t. cayenne pepper
1/8 t. salt
1/8 t. freshly ground pepper

Directions: In a large bowl, whip cream cheese, add milk, and Cajun seasoning, 1/4 t salt, 1/4 t pepper, and 1/2 c. parmesan cheese, set aside. Over medium high heat, heat olive oil and garlic, add shallots. Simmer until slightly browned. Add crab meat, cayenne, salt, pepper. Cook until fragrant, 4-5 min. Remove saucepan from heat and add crab mixture to cream cheese mixture, beat until combined. Put dip in a pie dish and sprinkle w/ 1/4 c. parmesan cheese. bake in a 350 degree oven for 15 min. serve dip with colored tortilla chips


Crab Spread

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Country of the Food: French | Email to Author               Posted on 19 April 2003 @ 16:39:35

Preparation Time: 20 minutes


8oz.cream cheese softened
4 oz. shredded crabmeat
4 tsp. lemon juice
4 T. chopped green onion tops
2T. milk

Directions: Combine all ingredients in medium bowl. This is good on bagles and crackers.


Vegetable Pancake

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Country of the Food: Italy | Email to Author               Posted on 19 April 2003 @ 16:40:26

Preparation Time: 35 Minutes
Number of Servings: 4 Dozen
Nutrition Info: serving tips; serve with salsa- as a topper or a dipping sauce, or sour cream.


3 cups shedded zucchini squeezed dry
1 cup shedded carrots squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup all -purpose flour
1/4 cup plus 2 tespoons olive or veg. oil , divided ,plus extra if nedded
1 teaspooon baking powder
2 teaspooons salt
1teaspoon black pepper
1/3 cup plain dry bread crumbs

Directions: In a large bowl, combine the zucchini, carrots, eggs Parmesan cheese ,flour, onion,2 teaspoons oil, the baking powder, salt, pepper; mix well. Stir in the bread crumbs.In a large skillet, heat 1/4 cup oil over medium heat. Carefully drop the batter by heaping tablespoonfuls a few at a time into the hot oil. Cook for about 2 min. per side,until golden on both sides, additional oil to the skillet as nedded. Drian on a paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.


Shrimp Dip (An appetizer to spread on crackers)

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:41:44

Preparation Time: about 10 minutes
Number of Servings: several

3 pkgs of softened cream cheese
3 small cans of shrimp
1/4 cup of dehydrated onions

Directions: In medium mixing bowl mix with mixer cream chhese,shrimp and onions{I add water to softened the onions}just takes a small amt.Mix on medium speed until well blended usually about 3 minutes.....Chill overnight so the flavor goes through.........


Onion Blossoms

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Country of the Food: Spain | Email to Author               Posted on 19 April 2003 @ 16:42:56

Preparation Time: 30 to 45 min. incl. fry time.
Number of Servings: 2 onions


2 lge. sweet onions--unpeeled
1/2 c. mayonnaise
1/2 c. sour cream
1 tbs. chili powder
2 1/2 tsp. cajun seasoning--divided
1 1/4 c. flour
1 c. milk
oil for deep-fat frying

Directions: Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from the bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across top of onion. Turn the onion a quarter turn so the slices are horizontal to you. repeat the cuts 1/8 inch apart from each other until there is a checkerboard pattern across entire top of onion. In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning. Mix well and set aside. In a 1 gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture. Fry in enough oil to cover onion at 350 for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonsful of dip into the center of blossom and serve immediately.



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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:44:02

Number of Servings: 10-12


8 peeled red potatoes
1/2 cup chopped onion
2 tbsp. chopped fresh parsley
1 can cheddar cheese soup, undiluted
1/2 cup mayo or miracle whip
1/2 cup plain yogurt
4 or 5 slices bacon, cooked and crumpled

Directions: Cook potatoes till tender. Cut into 1 1/2 inch chunks. Spread evenly in a 13X9 inch baking pan. Combine onion, parsley, soup, mayo and yogurt; pour over potatoes. Sprinkle with bacon and paprika on top. Cover with foil and bake at 350deg. for 30 mins. Uncover and bake 30 mins. longer.


avocado dip (smooth and thick)

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:44:46

Preparation Time: 5 min


4 small avocados
1 1/2 philladelphia cheese blocks
1 cup milk
cilantro ( to taste )

Directions: Put avocados, philadelphia cheese, and milk in blender. add a few jalapenos and cilantro blend untill smooth


Thousand Island Salad Dressing

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:45:32

Preparation Time: 15 mins.
Number of Servings: Makes 1& 1/2 cups


1 cup mayonnaise or salad dressing
1/4 cup chili sauce
2 hard-cooked eggs, chopped
2 tbsp. chopped green onion
2 tbsp. chopped celery
4& 1/2 tsp. finely chopped onion
1 tsp. paprika
1/2 tsp. salt

Directions: In bowl, combine all ingredients; mix well. Cover and refridgerate until serving. Serve over salad greens.


Barbecued Chicken Wings

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:48:08

Preparation Time: 90
Number of Servings: 4


1 Cup Orange Marmalade
1/2 Cup Catsup
1/4 Cup Soysauce
1/4 Teaspoon Ginger
1/2 Cup Water
15 - 20 Chicken Wings

Directions: Pre-Heat oven to 350 degrees. Flour and brown chicken wings. Mix all ingrediants together, pour over browened chicken wings and bake one hour or until sauce thickens.


Lemon-Curry Deviled Eggs

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 16:49:11

Preparation Time: 15mins
Number of Servings: 16


16 hard cooked eggs
1/3-1/2 cup sour cream
2 tbsp. salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. curry powder
dash worcestershire sauce

Directions: Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingred.; mix well. Spoon onto egg whites. Refridgerate until serving.


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