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Caramel Fudge Cake

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 07:48:32

Yield: 4 servings
Ingredients:
18 1/2 oz package of chocolate cake mix
14 oz can of Eagle Brand Sweetened Condensed Milk
1/2 cup margarine or butter
14 oz package of caramels, unwrapped
1 cup coarsely chopped pecans

Procedures:
1 Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13 x 9-inch baking pan; bake 15 minutes.
2 Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add Eagle Brand. Mix well. Spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture.
3 Top with nuts. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired

 

Sour Cream Cherry Cake

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 07:49:27

Yield: 8 servings
Ingredients:
19 oz package yellow cake mix
1 egg
1 1/2 cups lowfat milk, divided
3 1/2 cups package vanilla pudding mix
1/2 cups dairy sour cream
1/2 tsp grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 tbsp currant jelly, melted
Mint sprigs
1 cups sweetened whipped cream, optional

Procedures:
1 Prepare yellow cake according to package directions using egg and l cup milk.
2 Pour batter into flan pan and bake according to package directions.
3 Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.
4 When cake is cool fill with vanilla pudding Top with cherries; brush with melted jelly.
5 Garnish with mint.
6 Serve with whipped cream, if desired.
7 Nutritional Analysis Per Serving: 447 Cal., 5.2 g pro., 12.7 g fat (25 percent Cal. from fat), 81.3 g carb., 42 mg chol., 1.0 g fiber and 538 mg sodium.
8 Tip: If flan pan is not available, bake in a 9-inch cake pan.
9 Completely cool pudding; spread pudding on cake and top with cherries as above.
10 Quick Tip: A purchased 8 or 9-inch sponge shortcake may be used.
11 *One package (18.25 oz) yellow cake mix may be used.
12 Prepare and bake according to package directions using 2 eggs and 1 cup milk.
13 Use one layer and reserve second layer for another use.

 

Grilled Leg of Lamb Robert

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 07:53:20

Ingredients

4-1/2 lb. leg of lamb, butterflied
For the marinade:
1 onion, peeled & quartered
3 cloves garlic, peeled
2-inch piece of ginger, peeled
1/2 jalapeño, seeded
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons peanut oil
1. Trim any fat and sinew that may be left on the leg.

2. Put the onion, garlic, ginger, and jalapeño in a food processor and purée.

3. Add the soy sauce, honey and peanut oil and process just to combine.

4. Spread the marinade on both sides of the meat and set aside until cooking time. (May also be done up to this step and marinated in a plastic bag in the refrigerator overnight.

5. Heat grill and preheat oven to 180°F. Grill the meat for 5 minutes on each side. It should be nicely browned and seared on both sides.

6. Place meat on jelly roll pan and set in the preheated oven. Allow to cook further at least 30 minutes and no longer than 1 hour.

7. Internal temperature of the meat should be at 130° when ready to serve.

To serve:

Slice thinly and place, with the pan juices, on the serving platter. Very good accompanied by a purée of spinach.

 

Navarin Printanier - Lamb "Stew" with spring veget

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 07:54:14

Ingredients


2 Tablespoons vegetable oil
3-1/2 lbs. boneless lamb shoulder, cut into 1-inch cubes
3 garlic cloves, finely chopped
2 medium onions, peeled and diced
3 Tablespoons flour
1 cup dry white wine
2 cups beef stock
1 cup caned tomatoes with juice, seeded and crushed
1 Tablespoon chopped fresh rosemary
2 teaspoons fresh thyme
1 bay leaf
1/2 of 8 oz. package of pearl onions
4 carrots, peeled and cut into 1-1/2 inch pieces (or 16 baby carrots)
2 large turnips, peeled and cut into 1-1/2-inch pieces (or 1/2 lb. baby turnips)
3/4 cup peas
1/2 lb. young string beans, trimmed
salt & freshly ground pepper
For garnish: chopped chervil
1. In a large casserole, heat vegetable oil over med-high heat.

2. Season lamb cubes with salt and pepper, add to casserole and brown well on all sides.

3. Add garlic and diced onions and cook about 8 minutes or until onions are soft.

4. Add wine and cook for 3 minutes, scraping bottom of pan.

5. Add stock, tomatoes, rosemary, thyme and bay leaf. Bring to a boil then reduce heat to low; cover and cook about 1-1/2 hours.

6. Remove meat from casserole and place in large bowl.

7. Reduce sauce over high heat, about 10 minutes or until thickened.

8. Skim off fat and strain sauce over meat, dishcarding solids.

9. Return the meat and sauce to casserole. (The navarin can be made ahead up to this point. Cover and refrigerate for up to 2 days. Reheat then continue.)

10. Bring small saucepan of water to a boil and boil pearl onions.

11. Drain and when cool enough to handle, peel them.

12. Add onions and carrots to the casserole and cover. Simmer for 5 minutes.

13. Add turnips and peas and simmer 5 more minutes or until vegetables are tender.

14. Blanch green beans until bright green and drain.

To serve:

Serve the stew plain or over mashed potatoes and scatter the green beans on top. Sprinkle with chervil and serve immediately.

 

Épaule d'Agneau des Pieds Noirs

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 07:55:22

Ingredients

Olive oil, as needed for sautéeing meat & vegetables
1 small carrot, peeled and sliced thickly
1 large onion, sliced thickly
3 lb. boned lamb shoulder, flattened
3 Tablespoons finely chopped mint
3 cloves garlic, finely minced
small bouquet garni: 10 parsley stems, 2 thyme sprigs, bay leaf, tied together
1/2 teaspoon ground cumin
2-3 cups stock (your choice)
2 green peppers, cut into 3/4" squares
2 red peppers, cut into 3/4" squares
2 small zucchini, cut into 3/4" cubes
1 med. eggplant, cut into 3/4" cubes. Salt the cubes and allow to stand 30 minutes to drain, then pat very dry.
1. Heat 3 tablespoons olive oil in a braising pot and brown the carrot and onion. Remove to a plate.

2. Mix 1 tablespoon of the mint with 1 garlic clove and salt & pepper, sprinkle on the flattened shoulder. Roll it and tie it well.

3. Brown the meat well on all sides in the oil that is remaining in the pot.

4. Discard the oil, return the onion and carrot to the pot, add the bouquet garni, cumin, salt, pepper and enough stock to come two-thirds of the way up the sides of the meat. Cover with foil and the lid.

5. Preheat over to 350°F. Bring the pot to a boil and put to bak for 45-50 minutes for medium rare, 90 minutes for well-done.

6. Heat 2 tablespoons olive oil in a skillet over med-high heat. Sauté the pepper squares for 2-3 minutes and remove to a bowl.

7. Sauté the zucchini, then remove and mix with the peppers.

8. Sauté the drained and dry eggplant cubes in the hot oil for 2-3 minutes, then add to the peppers and zucchini.

9. When the meat is done, remove it from the pot and keep hot.

10. Defat the cooking juices. Add the vegetables to the liquid and reduce together for 10 minutes.

11. Add the remaining chopped mint and garlic.


To serve:

Slice the meat and arrange on a serving platter. Spoon some sauce over the top of the meat and put the vegetable garnish around the meat. Rice pilaf with lemon and olives would make an excellent accompaniment.

 

Daube d'Agneau Provençale - Daube of Lamb

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 07:56:18

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Daube d'Agneau Provençale
Daube of Lamb, provence style, with tomatoes and olives
Ingredients


4 lbs. lamb shoulder, boned, trimmed of fat & sinew and cut into cubes
3 Tablespoons olive oil
4 onions, sliced
3 Tablespoons flour
1-1/2 cups white wine
1-1/2 cups veal or beef stock
4 cloves garlic, crushed
bouquet garni: 10 parsley stems, 1 thyme sprig, 1 bay leaf tucked into the green part of a leek and tied into a bundle
2 lbs. tomatoes, peeled, seeded and chopped
rind of 2 oranges, pared in long thin strips
3/4 cup green olives
3/4 cup black olives
salt & freshly ground pepper
Preheat oven to 325°F.
1. Heat oil in flameproof casserole and brown the lamb, a few pieces at a time, on all sides. Remove meat.

2. Add onions to casserole and sauté until they start to brown.

3. Stir in flour and brown also.

4. Add wine, stock, tomatoes, garlic, bouquet garni, orange rind, salt and pepper.

5. Return lamb to casserole, stir and bring just to a boil.

6. Cover and place in oven. cook for 1-1/2 to 2 hours or until meat is very tender when pierced with a fork. (During the cooking time, stir the daube occasionally and add more stock if it looks dry).

7. While the daube is cooking, put the olives in a saucepan of cold water. Place over med-high heat and bring to a boil, then simmer for 3 minutes and drain.

8. Ten minutes before end of cooking, discard bouquet garni and orange rind from the daube.

9. Stir in the olives and taste for seasoning.

To serve:

Serve the daube from the casserole.

Make ahead: The daube can be made 3 days ahead and refrigerated or frozen. Reheat on the top of the stove.

 

Carré d'Agneau Blonville

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 07:57:56

Ingredients


2 single racks of lamb, frenched
2 Tablespoons unsalted butter
2 large garlic cloves, very finely chopped
1/4 cup finely chopped parsley (curly)
1/4 cup dry bread crumbs
3 Tablespoons Dijon mustard
salt & freshly ground pepper
Preheat oven to 450°F.
1. Season the lamb with salt and freshly ground pepper.

2. Heat the butter in a nonstick skillet over med-high heat.

3. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter.

4. Add the garlic and parsley to the pan and toss for 1-2 minutes.

5. Mix in the breadcrumbs, remove from heat and allow to cool in the pan.

6. Brush each rack with 1-1/2 Tablespoons of the mustard.

7. Spread the prepared topping equally over the two racks.

8. Set the racks in a roasting pan, and turn the oven down to 400°F. Roast until meat thermometer registers 120°F. (20-25 minutes).

 

Avocat et Oeufs à la Mousse de Crabe

Admin :: Edit

Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 08:00:46

Ingredients for 4 people :
- 2 ripe avocados
- 100 gr [4 oz] crab flesh
- 3 eggs
- 3 teaspoonfulls Dijon mustard
- 10 cl [3 fl oz] olive oil
- salt, pepper and lemon

Recipe :

1- Separate 1 egg yolk from white ; hard-boil the other 2 eggs.
2- Make a mayonnaise : put the yolk and the hot mustard in a small bowl and beat with a whisk for a few seconds until you get a homogeneous mixture ; start pouring the oil drop by drop while beating. When all the oil is incorporated, add a few drops of lemon with salt and pepper.
3-With an electric mixer, beat the egg white until thickly frothy.
4- Mix the crab flesh with the mayonnaise then gently stir to incorporate the stiff white with a whisk. Keep in fridge until serving.
5- Peal and slice the 2 hard boiled eggs.

6- When ready to serve, peal and slice the avocados (they would get black if you do it before) and alternate slices of egg / avocado in the individual tureens.
7- Top with the crab mousse or serve it in a separate small saucer. Decorate with a plain shrimp or a cherry toamatoe.

TRICK : steps 1 to 5 can be done a few hours ahead ; you need to leave the crab mousse at least 1 hour to refrigerate before serving.

 

Aile de Raie aux Câpres - Pommes vapeur

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Country of the Food: French | Email to Author               Posted on 20 April 2003 @ 08:02:23

Ingredients for 4 people :
- 4 small skate wings [900 gr - 2 lb]
- 120 gr [4 oz] butter (unsalted)
- 1 small jar of capers in vinegar
(total weight 100-120 gr / 31/2-4 oz)
- 3+1 Tbspoons olive oil
- bouquet garni + 1 shallot
- salt & pepper

Side dish :
- 4 big potatoes + salt


Main course recipe :

1- Peal the shallot and cut it longwise in 2 halves.
2- Put the skate wings in a large sauce pan and cover them with cold water ; add the bouquet garni, the shallot, salt, 1 spoon of the capers vinegar, and 1 spoon of olive oil into the water.
3- Bring the water to the boil and simmer for 15 minutes ; the water must never boil (it would damage the fish).
4- In the meantime, prepare the sauce : put the 3 spoons of olive oil into the pan, add the butter and melt it on a gentle flame ; it will froth for one or two minutes, then add the capers and 3 Tspoons of their vinegar in the pan ; add salt & generous pepper, mix, turn the flame off and cover while you prepare the skate.
5- When the skate is ready, carefully drain each piece in a skimmer and put it in a large plate ; if the skate has a thick top skin, take it off with a knife (it is very easy, just slightly scratch from top to bottom with the blade).
6- Pour the capers' sauce on the wings and serve immediately.

Side dish :
Simply serve with steamed or boiled whole potatoes which will cook during the skate preparation.
Display the potatoes cut in 4 all around the plate or bring them in a separate plate.

 

Horchata de Almendra

Admin :: Edit

Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 08:04:56

Ingredients:

1/2 kilo (1 pound) Almonds
1/2 kilo (1 pound) Sugar
1 Lemon
1 Cinnamon Stick
1 Pinch of Salt
2.5 liters Water (warm)

The first step is to remove the skins from the almonds. The best way to do this is to simply buy them already skinless. If none are available, you will have to boil the skins off. Put the almonds in a pot of boiling water and let sit until the skins become very soft. With time, the skins will dissolve or slide off easily when stirred. Boiling the almonds is a pain. It is much easier to just buy them without skins.
Crush or otherwise pulverise the almonds into a coarse powder. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
In a large bowl/container add the 2.5 liters of water with a pinch of salt. Slice and add the lemon.
Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
When the two hours are up, add the sugar and cinnamon stick. Stir until sugar is completely dissovled.
Strain the liquid with a fine cloth. This removes all of the larger particles of almond. Strain until texture is smooth (twice should do it).
Enjoy!

 

PAPAS AGUARDIAS - Canarian Potatoes boiled

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 08:05:59

2 kg Small potatoes
- (Black if possible)
4 Tablespoons Rock Salt
- (NOT table salt)
Water

Wash the potatoes thoroughly in fresh water. Do not peel, add potatoes to saucepan of fresh water with 4 tablespoons of Rock Salt. Bring to the boil and simmer fast for 20 min until cooked. Drain off excess water, leaving small amount of water in bottom. Return to heat an boil off remaining liquid, keeping potatoes moving until skin are dry. Remove, any excess salt (not all) from skins with tissue and serve in separate, warmed bowl.

 

POLLO CON AJO - Tender Chicken

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Country of the Food: | Email to Author               Posted on 20 April 2003 @ 08:06:41

1 kg Chicken
4 large cloves Garlic
1/2 teaspoons Salt
5 tablespoons Olive Oil
Freshly ground Black Pepper
1 tablespoon Coriander Leaves
8 fl oz Chicken Stock
1 flat teaspoon of Oregano
1/2 teaspoon of Marjoram.

Cut up chicken as desired. Legs only, or fillets can be used (important to leave skin on). Chop the Garlic, add the Salt, Pepper, Oregano and Marjoram mashing to a paste with 1 tablespoon of olive oil, finally mixing in the shredded Coriander. Spread mixture over the Chicken pieces and leave to marinate until needed. Heat 4 tablespoons of olive oil and add chicken pieces - cook for about 10 min. turning until golden on medium. heat. Add 1 chicken stock cube plus 8 fl. oz of water or 8 fl oz home made chicken stock - simmer for further 45 min until chicken is loose on bones - serve with crispy bread, Boiled or Canarian potatoes, and green vegetable

 

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