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Osso-Buco a la Milanaise

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 06:04:08

Yield: 4 servings
3 1/2 lbs veal knuckles, cut into 3/4 inch slices
1 tbsp flour
4 tbsp butter
1 tbsp oil
1 large onion, peeled and chopped
1 tsp tomato paste
1 cup white wine
1 cup water
x bouquet garni
1 x garlic clove, chopped
x salt and pepper
3 x tomatoes, peeled and quartered
1 tsp grated lemon zest

Procedures:
NOTE: You will need a pressure cooker for this recipe.
Dust veal knuckles with flour; season with some salt and pepper.
In the pressure cooker, melt butter with oil over high heat. Add the veal knuckles, then saute for 3 minutes, until the edges are brown.
Add the chopped garlic and onion and cook for another 2 minutes.
Add the tomato paste and continue sauteeing for another minute. Deglaze with the white wine, then bring to a quick boil. Let it reduce for 2-3 minutes.
Pour in the water and add the bouquet garni. Cover, seal, then cook under pressure for 20 minutes.
Remove the cover and add the peeled tomatoes and lemon zest, then cover and cook under pressure for another 5 minutes.
Serve with risotto or steamed rice with grated parmesan cheese on the side

 

Shrimp and Feta Cheese Salad

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 06:06:02

Yield: 6 servings
1 lb Small Shells, Ditalini or other small pasta shape, uncooked
2 tbsp margarine
2 tbsp flour
2 cups milk
2 med tomatoes, chopped
1 cup cubed feta cheese
1 lb small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives, pitted and sliced
1 tbsp chopped parsley
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
Topping:
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp melted margarine

Procedures:
Prepare pasta according to package directions; drain.
Melt margarine in saucepan; whisk in flour.
Cook until mixture is bubbly. Whisk in milk.
Cook over medium-low heat for 20 minutes, stirring often.
Toss together pasta, sauce and remaining ingredients except topping.
Spoon mixture into a 2 1/2-quart casserole dish.
Cover and bake at 350 F for 20 minutes.
While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in margarine.
When pasta is done, remove from oven, sprinkle topping over and serve.
Each Serving Provides:
547 Calories , 33.7 g Protein , 61.4 g Carbohydrates , 18.1 g Fat , 195 mg Cholesterol , 1216 mg Sodium , Calories from Fat 30 percent

 

Mexican Tortilla Appetizers

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 06:07:35

Yield: 12 appetizers
6 (6-inch) fajita-size flour tortillas
1 3/4 cups (1-pound can) Refried Beans
1/2 cup Thick & Smooth Taco Sauce
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup (about 3) sliced green onions
1/4 tsp crushed red pepper (optional)
2 cups (8 ounces) 4 Cheese Mexican Blend Shredded Cheese

Procedures:
PREHEAT oven to 400° F.
Place tortillas on baking sheet(s).
BAKE for 3 to 4 minutes or until crisp.
SPREAD refried beans evenly on tortillas.
Spread 1 tablespoon taco sauce over beans.
Top with bell peppers, green onions and crushed red pepper.
Sprinkle with cheese.
BAKE for 7 to 8 minutes or until cheese is melted.
Cut into wedges.

 

BBQ Chicken Tacos

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 06:08:27

Yield: 6 servings
1 contnr (2 pounds) prepared shredded chicken in barbeque sauce*, warmed
1 pkg (12)Taco Shells, warmed
1 cup (8 ounces) prepared coleslaw
Fancy Shredded Monterey Jack Cheese (optional)

Procedures:
FILL taco shells with chicken.
Top with coleslaw and cheese.
* Note: Available fully cooked in your grocer's refrigerated meat case.

 

Ortega Chicken Fajitas

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 06:09:16

Yield: 8 servings
1 tbsp vegetable oil 1 lbs (about 4 total) boneless, skinless chicken breast halves, cut into thin strips
1 cup (1 small) quartered, sliced onion
1 cup (1 small) red and green bell pepper strips
1 pkg (1.25 ounces)Fajita Seasoning Mix
1/3 cup water
8 (6-inch) fajita-size flour tortillas, warmed
Additional ingredient suggestions: chopped tomatoes, sliced avocado,
Fancy Shredded Cheese, Thick & Chunky Salsa and chopped fresh cilantro

Procedures:
HEAT vegetable oil in large skillet over medium-high heat.
Add chicken; cook for 4 to 5 minutes or until no longer pink.
Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes.
STIR in seasoning mix and water.
Bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens.
SPOON chicken mixture evenly over tortillas; fold in half.
Serve with additional ingredient suggestions.

 

Chile Con Carne

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 06:32:43

Yield: 10 servings
2 tbsp vegetable oil
2 pounds ground beef
2 cups (2 small) chopped onions
4 cloves garlic, finely chopped
3 1/2 cups (two 15-ounce cans) kidney, pinto or black beans, drained
3 1/2 cups (29-ounce can) crushed tomatoes
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1/2 cup dry white wine
1/2 cup (4-ounce can) Diced Green Chiles
3 tbsp chili powder
1 1/2 tbsp Diced Jalapeños
1 tbsp ground cumin
1 tbsp dried oregano, crushed
2 tsp salt

Procedures:
HEAT vegetable oil in large saucepan over medium-high heat.
Add beef, onions and garlic, cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt.
Bring to a boil.
Reduce heat to low; cover.
Cook, stirring frequently, for 1 hour.

 

Green Chile Quesadillas

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 07:01:10

Yield: 6 servings
2 cups Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup whole kernel corn
1/4 cup (about 2) chopped green onions
6 (6-inch) fajita-size flour tortillas Thick & Chunky Salsa
Chopped fresh cilantro (optional)

Procedures:
COMBINE cheese, chiles, corn and green onions in medium bowl.
Spread 3/4 cup cheese mixture on one tortilla; place second tortilla evenly over mixture.
SPRAY skillet with nonstick cooking spray; place quesadilla in skillet.
Cook each side over medium-high heat until golden brown and cheese is melted.
Repeat with remaining ingredients.
Serve with salsa and cilantro.

 

Chicken Enchiladas with Pickled Vegetables

Admin :: Edit

Country of the Food: Mexican | Email to Author               Posted on 20 April 2003 @ 07:05:41

Yield: 4 servings
2 1/2 cups (about 3 large half breasts) cooked shredded chicken breast meat
1 1/4 cups (10-ounce can) Enchilada Sauce, divided
1/4 cup vegetable oil
8 (6-inch) corn tortillas
3/4 cup (3 ounces) Fancy Shredded Monterey Jack Cheese or queso fresco Pickled Vegetable Garnish (recipe follows)

Procedures:
COMBINE chicken and 1/4 cup enchilada sauce in medium bowl.
Pour remaining enchilada sauce in small skillet; heat until warm.
HEAT vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes.
Pass tortillas, using tongs, through oil to soften.
Place on paper towels to soak.
Pass tortillas through enchilada sauce.
PLACE 1/4 cup chicken mixture down center of each tortilla; roll up.
Place seam-side down on microwave-safe platter or baking dish.
Top with remaining enchilada sauce; sprinkle with cheese.
Bake in preheated 350° F. oven for 10 to 15 minutes or microwave on HIGH (100 percent) power for 4 to 5 minutes or until heated through and cheese is melted.
Top with pickled vegetables.
FOR PICKLED VEGETABLE GARNISH:
COMBINE 1 cup each, peeled, chopped cooked potato and carrot, 1 cup chopped onion, 1/2 cup Thick & Chunky Salsa and 2 tablespoons red wine vinegar in medium bowl.

 

Gazpacho D'Espagne

Admin :: Edit

Country of the Food: Spain | Email to Author               Posted on 20 April 2003 @ 07:08:12

Yield: 6 servings
Ingredients:
2 tbsp day-old white breadcrumbs
2 garlic clove, crushed
1 tbsp red wine vinegar
1 tbsp olive oil
1 green bell pepper, seeded and chopped
1 onion, coarsely chopped
5 ripe tomatoes . peeled, seeded and coarsely chopped
1 cucumber, peeled and coarsely chopped
2 tbsp ground almonds
4 tbsp tomato paste
1 tbsp chopped fresh parsley
salt to taste

Procedures:
1 Put breadcrumbs and garlic in a small bowl. Add vinegar and olive oil. Mix well, cover bowl and set aside for 2 hours.
2 Combine green pepper, onion, tomatoes, cucumber, almonds tomato paste and breadcrumb mixture in a blender or food processor. Process briefly, until vegetables are just chopped.
4 Transfer mixture to a lrge chilled bowl and stir in enough ice water to give soup consistency of light cream. Cover bowl; chill. Season to taste, and serve topped with chopped parsely

 

Spanish Grilled Plaice

Admin :: Edit

Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 07:09:10

Yield: 6 servings
Ingredients:
4 small plaice fish, whole
1 tbsp cooking oil
2 tbsp butter
1 large lemon
1 tbsp dried laurel leaf, ground
salt and pepper

Procedures:
1 This recipe can basically be applied to any small-sized flat fish.
2 Use a scissor to trim the fins of the fish. Clean the fish thoroughly, remove the insides and wash; then pat dry with paper towels.
3 Brush fish with cooking oil, then season with salt, pepper and ground laurel leaf.
4 Cook over hot charcoal grill for about 6-8 minutes on each side, depending on the thickness of the fish.
5 Brush with butter just before finishing.
6 Garnish with lemon slices.

 

Cheese and Mushroom Omelette

Admin :: Edit

Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 07:10:05

Yield: 4 servings
Ingredients:
8 large eggs, beaten
1/2 lbs assorted mushrooms
1/4 cup grated cheese
1 tbsp cream
2 tsp chopped chives
3 tbsp butter
x salt and pepper for seasoning
1/4 cup sliced ham or bacon


Procedures:
1 NOTE: You may use your choice of mushrooms - morel, chanterelle, wood ears, champignons de paris, etc.
2 Clean and wash the mushrooms. If using dried mushrooms, make sure they are soaked. Pat dry on paper towels.
3 Heat a third of the butter on a small pan. Saute the sliced ham or bacon and add the assorted mushrooms. Saute mushrooms over high heat for 3-4 minutes. Set aside.
4 Stir in the cream with the eggs.
5 In a large, non-stick pan, melt the rest of the butter over high heat, then pour in the eggs and let it cook without stirring.
6 After 2-3 minutes, sprinkle the grated cheese on top, then add the sauteed mushrooms.
7 Fold the omelette, then serve with bagels or toasts.

 

Ortega Gazpacho

Admin :: Edit

Country of the Food: Spain | Email to Author               Posted on 20 April 2003 @ 07:11:08

Yield: 6 servings
Ingredients:
2 1/2 cups (24-ounce jar) Thick & Chunky Salsa
2 cups water
1 cup (2 large stalks) finely chopped celery
1 cup (1 medium) peeled, seeded and chopped cucumber
1 cup (1 large) finely chopped green bell pepper
1 cup (1 large) finely chopped red bell pepper
1 cup (1 medium) chopped tomato
1/4 cup (about 3 medium) chopped green onions
1 clove garlic, finely chopped
Salt and ground black pepper to taste
Chopped fresh cilantro (optional)
Prepared croutons (optional)

Procedures:
1 COMBINE salsa, water, celery, cucumber, bell peppers, tomato, green onions, garlic, salt and pepper in large bowl.
2 Cover; refrigerate for 2 hours.
3 Top with cilantro and croutons before serving.

 

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