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SALSA MOJO PICANTE - Tasty hot Chilli

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Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 08:07:30

200 grams light olive oil
1/2 to 1 whole garlic to taste
2 tablespoon fresh Coriander
Salt, Pepper to taste
Dash Lemon juice to taste
Dash Vinegar to taste
4 fresh hot chillies
1 teaspoon ground Chilli
Water as required.

Put oil, salt, pepper, vinegar, coriander, 1/2 of garlic, 1/2 of chillies in liquidising vessel - liquidise - taste - add more garlic and more chilli to suit taste. Add a little water if too thick. Serve with fresh crusty bread, salad, salchichas (home made sausages/grilled chicken optional) Take care not to 'over-liquidise' the sauce, the 'coarsely-chopped' appearance of the chilli pieces enhances the overall effect nicely.

 

GARBANZOS - Chick Peas in rich sauce

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Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 08:08:29

8oz jar Chick Peas
1 medium Onion, chopped
Pork or Beef scraps, chopped
1 Beef Stock cube
1 litre of water/Vegetable stock
Little olive oil
1 teaspoon mixed herbs

NOTE: Chickpeas in Jars are just convenient - use dried chick peas if you prefer, (soaked in fresh water overnight and then boiled for 90 minutes.)
Heat oil in deep pan, add onion and fry till transparent, add meat and fry for 2 min, add stock, herbs and chickpeas, simmer until stock has reduced to 1/4, serve with crispy bread.

 

Habas con Jamón

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Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 08:10:24

This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. It is definitely one of my favourites.

INGREDIENTS:

2 kg broad beans, podded

100g mountain-cured Serrano ham, chopped

2 small onions, finely chopped

2 cloves garlic, crushed

olive oil

salt

RECIPE:

First, heat the oil in a frying pan and then add the chopped onion and garlic. Fry gently until soft and then add the ham and fry for another 5 minutes. Add the broad beans and stir-fry for another couple of minutes. Cover the frying pan and turn the heat down very low. Cook on a low heat until the beans are soft (add a little water if necessary). Season with salt.

 

PATATAS A LO POBRE

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Country of the Food: Spanish | Email to Author               Posted on 20 April 2003 @ 08:11:26

This could roughly be translated as "Poor man’s potatoes" and is a simple dish of slowly fried potatoes, green peppers and onions. A more substantial version is called "Plato Alpujarreño" (named after the Alpujarra mountains just south of Granada where it is traditionally served) Pieces of Spanish spicy chorizo sausage and black pudding are added at the end along with a couple of fried eggs. The recipe below is for the simple version: Here in Andalucia this is a typical dish which is served in a "venta". A "venta" is a small simple restaurant in the country where city dwellers go out with their family or friends to eat in the country usually on a Sunday and normally in the open air.

INGREDIENTS:

4 large potatoes, thinly sliced (leave in water for about 20 minutes to get rid of the starch and then drain)
1 green pepper, either roughly chopped or cut into thick strips

1 onion, roughly chopped

about ½ litre olive oil

salt

RECIPE:
Heat the olive oil in a large, deep frying pan. Add the potatoes and season with salt. Fry on a high heat for 5 minutes, turning the potatoes over, and then turn the heat right down. Put a lid on the pan and gently fry for 10 minutes. Add the green pepper and onion and give everything a good stir. Cover the pan and leave to fry gently for another 10 minutes. Check from time to time to make sure that they are not sticking too much to the bottom of the pan.

At the end of this time look to see whether the potatoes are cooked and taste for salt, adding more if necessary. The idea is for the potatoes to be soft but with some of them a bit crispier to add to the flavour. If the potatoes are not cooked, put the lid back on and leave for another 5 minutes or so. Remove the potatoes from the pan with a slatted spoon and serve.

 

Paella Traditional

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

Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.

A paella is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar. Getting fresh shellfish can be a problem, but you can always use frozen fish and use fish stock instead of water to increase the flavour.

There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s mine (it will serve 6 people depending on how hungry you are):

INGREDIENTS:

1 small onion, finely chopped
1 green pepper, finely chopped

½ red pepper, boiled until soft and then cut into long thin strips

2 medium-sized tomatoes, skinned and finely chopped

2 carrots, finely chopped

100g peas, cooked

200g prawns (if using cooked prawns substitute fish stock for the water)

200g small clams

200g squid

12 mussels

350g rice (traditionally short grain rice is used but I prefer to use long grain)

2 cloves of garlic, coarsely chopped

a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)

a sprig of parsley, finely chopped

olive oil

about 800ml water

PREPARATION:
MUSSELS: Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water.

FRESH SQUID: Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings.

CLAMS: Wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open.

PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and add later instead of water.

GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.

RECIPE:

Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated. Add water (or the water from boiling the prawn shells or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

 

Baked Trout Italian Recipe

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:15:14

Recipe Ingredients
4 or 5 trout 3/4 to 1 pound each

1/3 to 1/2 cup olive oil

4 or 5 cloves garlic, chopped

fresh ground black pepper

salt

1/2 to 3/4 pound fresh mushrooms
1/2 cube butter

4 tablespoons fine dry bread crumbs

3 or 4 green onions, sliced

3 fresh lemons (can substitute with lemon concentrate)

2 tablespoons minced parsley
Cooking Directions

To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil. Slice mushrooms and place half in the bottom of a shallow baking dish. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms. Sprinkle with bread crumbs along with the minced parsley, chopped garlic and the green onion. If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.

Meanwhile melt butter, add to olive oil and the juice of 2 lemons. Pour slowly over fish saving about half of the mixture. Bake for 20 to 25 minutes at 375 degrees or until they are tender and bread crumbs are light brown. Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.

Just before the fish are done, saute 1 to 2 minutes, the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate. Garnish with a few lemon wedges and a few sprigs of fresh parsley. Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

 

Grilled Shrimp & Chicken

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:15:59

Recipe Ingredients
1/2 lb medium shrimp

1 lb. chicken breast, bone-less

1/4 cup melted butter

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. onion powder

1 tbs. lime juice

Grilling Shrimp & Chicken

To grill shrimp, peel and de-vein by spliting on underside down to tail. Try to avoid cutting meat. (use sharp knife or scissors). Cut chicken into 1 inch cubes. Combine garlic, lime juice, butter, onion powder and cumin in a bowl, add shrimp and chicken. Stir to coat with butter sauce and refrigerate 1 hour.

While starting the barbecue, string chicken and shrimp on separate skewers. Grill about 4 to 5 inches over hot to medium coals, turning a few times and basting with remaining marinade. Cook shrimp 5 to 6 minutes and chicken 10 to 12 minutes. Adjust grilling time according to temperature of coals and outside air. Serve this grilled shrimp recipe with rice or Italian pasta. Serves 2

 

Crab Cioppino

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Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:16:47

Recipe Ingredients
2 medium sized Dungeness Crabs, 1 1/2 lbs. each
1 lb. Lg. Shrimp, in shells
12 medium sized fresh Clams
1 lg. onion, sliced
6 green onions, sliced using part of tops
1 bell pepper, seeded and diced
3 cloves fresh garlic
1 can (16oz) tomato puree
1 can (8oz) tomato sauce
1/3 cup olive oil, extra virgin
1/3 cup fresh parsley, chopped
**Optional** **Always Check With Guests First Before Cooking with Alcohol** 1 cup dry red or dry white wine
2 cups water
1 bay leaf
1 tbls. salt
1/4 tsp. pepper
1/8 tsp dried rosemary
1/8 tsp. thyme
Cooking Crab Cioppino

To cook cioppino, using a Dutch oven, heavy frying pan or deep cast iron skillet with cover, saute the onion, green pepper and garlic in olive oil for about 5 minutes over medium high heat. Add parsley, tomato sauce, tomato puree, water, *wine optional-see above*, bay leaf, salt, pepper, rosemary, and thyme. Cover and simmer about 1 hour. Remove garlic.

Clean and crack Dungeness crab, place in bottom of large pan, at least 8 quart size. Scrub clams under running water to remove sand and then lay on top of crabs. Cut shrimp down backs, wash out sand and de-vein. Lay on top of crab and clams. Pour hot prepared sauce over top of shellfish, cover and simmer very gently until clam shells begin to open, 15 to 25 minutes.

To serve Crab Cioppino, use large soup bowls adding some of each kind of shell fish. Provide plenty of napkins and sourdough french bread.

 

Italian Grilled Shrimp Scampi

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:17:44

Recipe Ingredients
2 pounds raw jumbo shrimp / prawns

1/3 cup olive oil

2 cloves garlic, crushed

fresh ground black pepper
juice of 1 or 2 limes

Garlic Butter
Grilling Scampi

Split each shrimp on underside down to tail, try to avoid cutting meat (use sharp knife or scissors). Put shrimp in bowl with remaining ingredients. Stir well to coat. Cover and refrigerate at least 2 hours. Push onto skewers and grill shrimp 6 inches from heat over a low charcoal fire. Turn frequently. takes about 15 minutes. Serve skewered shrimp scampi with garlic butter (see recipe below).

In Venice these are called Scampi.

Garlic Butter
1/2 cup melted butter

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

1/4 teaspoon Tabasco sauce

2 cloves garlic, mashed

salt to taste
Mix all ingredients well and serve
in saucers as a dip for grilled scampi.

 

Italian Spinach Recipe

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:18:33

Recipe Ingredients

10 oz. spinach, blanched 1 minute, drained, dried and chopped

2 cups all purpose flour, extra for kneading dough

1/2 cup unsalted butter(4oz.)

1 egg yoke plus 3 whole eggs, beaten

3 tbs milk

1/4 cup golden raisins, soak 30 minutes in water, drain

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and ground pepper

2 1/2 tbs (1oz) Pine nuts
Cooking Spinach Torta

To make dough for this recipe by hand:
Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour.

Food processor dough:
Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yoke and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre-heat oven to 350 degrees.
Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry-lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve this spinach recipe luke warm or cool.

 

Asparagus with Hollandaise Sauce

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Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:19:28

Recipe Ingredients
1 to 1 1/4 lbs. fresh asparagus
2 egg yokes

3 tbs. lemon juice

1/4 cup butter or margarine

1/2 tsp. salt

lemon wedges or slices

Cooking Asparagus

Spears
To cook asparagus spears, heat 1 inch salted water to boiling in deep narrow pan or coffee pot. Place upright in pan and boil for approximately 5 minutes. Cover and cook 7 to 10 minutes longer or until stalks are crisp-tender. Drain.

Pieces
For cooking pieces of asparagus, cook lower stalk cuts in 1 inch of boiling salted water for approximately 5 minutes. Add tips, cover and cook 5 to 7 minutes or until crisp-tender. Drain.

Hollandaise Sauce

To make the hollandaise sauce:
Using a wooden spoon, stir 2 slightly beaten egg yokes and 3 tablespoons lemon juice in a one quart saucepan. Stir vigorously. Add the butter or margarine and heat over very low heat, stirring constantly until butter is melted and sauce begins to thicken. Pour Hollandaise Sauce over top of cooked Asparagus and garnish with lemon wedges.

 

Asparagus Pasta with Pesto

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:20:16

One-pot pasta pesto with asparagus

Recipe Ingredients
8 oz pasta noodles of your choice

1 cup chopped or sliced asparagus (use only the tender half or tips)
3 cloves garlic, squished and chopped, or minced

1/4 to 1/2 cup olive oil(do not substitute)

1/8 cup chopped onion (red or yellow)

1/4 to 1/2 cup fresh basil, finely chopped

grated Parmesan cheese
How to make pasta sauce

Quick Pesto: Saute garlic, and onion in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.

Prepare the pasta of your choice according to package directions except for the following:

Add 1 to 2 cups additional water

Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the saute mixture and basil over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread. This pesto recipe makes 2 to 4 servings depending on appetite.

Asparagus in this recipe can be substituted with broccoli, string beans or zucchini.

 

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