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Lemon Herb Roasted Potatoes

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:34:10

Number of Servings: 6

Ingredients:

2 1/2 lb Small red potatoes Or white rose potatoes, unpeeled
1 ts Fresh oregano or 1/2 ts Dried oregano
1/4 cup Olive oil
1 ts Fresh thyme or 1/2 ts Dried thyme
2 tb Lemon juice; fresh
1/4 ts Paprika
1 ts Salt
1/2 ts Pepper; finely ground


Directions: 1. Preheat the oven to 425^F. Wash the potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. 2. Combine the olive oil, lemon juice, salt, oregano, thyme, paprika, and pepper in a large bowl and mix well. Add the potatoes and toss. 3. Arrange on an oiled baking sheet and bake about 35 minutes, turning every 15 minutes, until tender and well browned. Taste for seasoning. 4. Turn into a serving dish and serve immediately. ADVANCE PREPERATION: This may be prepared 2 hours in advance and kept at room temperature. Reheat in a 350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes are roasted with simple seasonings to a crispy golden brown outside, while the potato stays moist and flavorful within. They'll highlight many main dishes without overpowering them. Serve with scrambled eggs, omelets, sautéed chicken or grilled veal chops.

 

French Onion Soup

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:35:12

Ingredients:

3 pounds peeled onions (5lb. bag equals 3 pounds peeled)
1/4 pound butter/margarine
fresh ground pepper
2 Tbsp. paprika
1 bay leaf
3/4 cup flour
3 quarts canned beef bouillon
1 cup white wine (optional)
2 tsp. salt


Directions: Slice onions 1/8 inch thick. Melt butter, place onions in it, saute slowly for 1-1/2 hours in large soup pot. Add all other ingredients except bouillon, saute over low heat 10 minutes more. Add bouillon and simmer for two hours. Adjust color to a rich brown with carmel coloring or kitchen bouquet. Season with salt to taste. Put in refrigerator over night. This recipe yields two quarts finished soup. PROPER SERVING: Heat soup in fireproof casserole or individual firepoof bowls. Using 8- ounces soup topped with three 1-1/2 inch slices french bread topped with 1-1/2 ounces imported swiss cheese. Place under broiler until brown, approximately five minutes at 550 degrees. Enjoy

 

Fresh Tomato Soup

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:36:10

Preparation Time: 35 minutes
Number of Servings: 5

Ingredients:

1 tbsp oil
1 cup chopped onion
1 tbsp minced garlic
7 cups tomatoes, cored and chopped
1 1/4 tsp salt
1/2 tsp pepper


Directions: Heat oil in saucepan over medium heat. Add onion and garlic; sauté 4 minutes until onion starts to brown. Stir in tomatoes, salt and pepper. Bring to a boil; reduce heat, cover and simmer, stirring occasionally, 15 minutes or until tomatoes are very soft. When cool enough to handle, pulse in small batches in blender until still slightly chunky.

 

Two flavor mashed potatoes

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:40:54

Preparation Time: 45 min.
Number of Servings: 8 large

Ingredients:

6 white or red potatoes, pealed and cut in 1/4's
4 turnips, pealed and cut in 1/6's
salt 1/4 ts.
1 clove of garlic diced
1/8 ts. pepper
1/2 cup milk
1/4 cup butter milk
1 tb.sp. of sour cream
1 tbl.sp. of parsley


Directions: boild potatoes, and turnips, and garlic in large pan until soft, drain. Add salt, pepper, sour cream, parsley, butter and milk, with a mixer on medium, you mash potatoes, when a little lumpy, add the butter milk and mix till potatoes are smooth..

 

Eggplant and Tomatoes

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:42:25

Ingredients:

1 medium eggplant cut into 1-1/2 cubes
1 medium onion chopped fine
1 garlic clove minced
1 green pepper diced
4 medium tomatoes
1/2 tsp turmeric
1 tsp. ground ginger
1/2 tsp. salt
1 tsp. sugar
1/3 cup cooking oil


Directions: Cook onion, garlic, pepper in hot oil until onion is tender. Add cubed eggplant, chopped tomatoes, and sugar. Pour into buttered casserole. Bake for 40 minutes at 375 degrees. May be topped with buttered bread or cracker crumbs.

 

Lemon Chicken Asparagus

Admin :: Edit

Country of the Food: | Email to Author               Posted on 19 April 2003 @ 19:43:17

Number of Servings: 4 servings
Calories Per Servings: 191
Nutrition Info: Calories: 191, Total Fat 6gm, Saturated Fat 1gm

Ingredients:

4 boneless chicken breasts
3/4 pounds fresh asparagus; trimmed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teas. salt; optional
2 teas. seasoned dry bread crumbs
1/2 teas. pepper; fresh ground
4 slices low-fat turkey ham
1/2 teas. grated lemon zest
8 lemon slices; for garnish


Directions: In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices.

 

French Potato Sausage Salad

Admin :: Edit

Country of the Food: France | Email to Author               Posted on 20 April 2003 @ 05:53:21

Yield: 6 servings
2 lbs small red potatoes, cooked, pared, sliced
3 tbsp white wine vinegar
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs Natural Casing Smoked Sausage, grilled, sliced in 1/2-inch pieces
1/3 cups sliced green onions, including tops
2 tbsp capers Lettuce leaves

Procedures:
Toss cooled potatoes gently with vinegar, oil, salt and pepper.
Add sausage to potatoes.
Sprinkle with green onions and capers.
Serve on lettuce leaves.
Sausages: Courtesy of the International Natural Sausage Casing Association

 

Cabernet Beef Jubilee

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 05:58:00

Yield: 4 servings
1 2/3 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Procedures:
Cherries and beef - a surprising, but delightful combination.
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan.
Simmer over medium heat for 10 minutes.
Pour 3/4-cup of the sauce mixture into a resealable bag.
Add steaks to bag, seal well.
Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.
Strain remaining wine mixture, pour back into sauce pan and add cherries.
Place mixture in refrigerator while steaks marinade.
Place steaks on grill over medium high coals.
Grill for 4 minutes per side for medium-rare, turning once.
While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.
Serve steaks with sauce.
Suggested wine: Cabernet Sauvignon
If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating.
Other recommended cut:
Sirloin steak, strip steak, ribeye steak.
Shoulder steaks may be used if you increase marinating time to 6-8 hours.
Prep: 20 minutes, Refrigerate: 30 minutes to 2 hours, Cook: 10 minutes

 

Herbed Lamb Salad

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 05:59:18

Yield: 24 servings
4 1/2 lbs American lamb top round, cut into 3-ounce pieces
1 oz fresh rosemary, finely chopped
2 oz fresh parsley, finely chopped
1 oz dill leaf, dry
1 tbsp garlic powder
2 tbsp coarse ground black pepper
2 heads romaine lettuce
2 heads red leaf lettuce
2 med bermuda onion, sliced
1/4 cup sliced almonds, toasted
48 pcs sweet cherry peppers
4 oz honey
1 oz balsamic vinegar
1 oz Dijon mustard
1/2 tsp Worcestershire
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
2 tbsp poppy seeds (optional)
8 oz sour cream
4 oz mayonnaise

Procedures:
Mix all herbs together.
Press lamb into mixture until it is thoroughly encrusted.
Grill or broil lamb (finish in oven if well done is desired).
Clean, chop and mix together greens.
Slice lamb thin and fan out over top of greens.
Garnish with onions, cherry peppers, and toasted almonds.
Serve with honey mustard dressing.
Mix together until smooth: honey, vinegar, mustard, Worcestershire and all spices.
Add in sour cream and mayonnaise and chill.
Prep Time: 15-30 Minutes , Cooking Time: 15-30 Minutes
Fat: 11g , Calories: 212 , Cholesterol: 57mg , Sodium: 511mg
Season: Summer-Fall-Spring
Courtesy of: American Lamb Council - lambchef.com

 

Chocolate Truffle Tart

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 06:00:26

Yield: 8 servings

CRUST
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts

6 tbsp butter or margarine, softened
1/3 cup Baking Cocoa

FILLING
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
2 tbsp seedless raspberry jam
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Procedures:
FOR CRUST:
BEAT flour, sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms.
Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom.
BAKE in preheated 350° F. oven for 12 to 14 minutes or until puffed.
Cool completely on wire rack.
FOR FILLING:
BRING cream and sugar in medium saucepan just to a boil, stirring occasionally.
Remove from heat.
Stir in morsels and jam; let stand for 5 minutes.
Whisk until smooth.
Transfer to small mixer bowl.
Cover; chill for 45 to 60 minutes or until mixture is cooled and slightly thickened.
BEAT for 20 to 30 seconds or just until color lightens slightly.
Spoon into crust. Chill until firm.
Remove rim of pan; garnish with whipped cream and raspberries.
NOTE: May be made in 9-inch pie plate.
Skill Level: Average

 

Cabernet Beef Jubilee

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 06:01:35

Yield: 4 servings
1 2/3 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Procedures:
Cherries and beef - a surprising, but delightful combination.
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan.
Simmer over medium heat for 10 minutes.
Pour 3/4-cup of the sauce mixture into a resealable bag.
Add steaks to bag, seal well.
Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.
Strain remaining wine mixture, pour back into sauce pan and add cherries.
Place mixture in refrigerator while steaks marinade.
Place steaks on grill over medium high coals.
Grill for 4 minutes per side for medium-rare, turning once.
While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.
Serve steaks with sauce.
Suggested wine: Cabernet Sauvignon
If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating.
Other recommended cut:
Sirloin steak, strip steak, ribeye steak.
Shoulder steaks may be used if you increase marinating time to 6-8 hours.
Prep: 20 minutes, Refrigerate: 30 minutes to 2 hours, Cook: 10 minutes

 

Italian Tomato Salad

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 06:03:11

Yield: 4 servings
4 x large tomatoes, ripe
1/2 lbs fresh mozzarella cheese
12 x fresh basil leaves
1 tbsp white wine vinegar
5 tbsp olive oil
1/4 cup black olives
1/4 tsp dried oregano
salt and pepper

Procedures:
Wash the tomatoes well. Cut crosswise to make 1 cm slices.
Cut the fresh mozzarella cheese to make 1/2 cm slices. Wash the basil leaves.
In a small bowl, mix vinegar, olive oil, and dried oregano. Season with salt and pepper to taste.
On serving plates, arrange tomato slices and black olives. Top with sliced mozzarella cheese, and sprinkle dressing over the salad.
Garnish with basil leaves.

 

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