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Italian Beef Stew

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 09:57:03

2 1/2 lb Beef stew meat, cut into -1 inch cubes
4 Carrots, cut into 1/2 inch -pieces
1 lg Onion, thinly siced and -separated into rings
1 cn Whole tomatoes, cut up -(28 oz)
2 c Water
1 ts Salt
1 1/2 ts Italian seasoning
2 ts Instant beef bouillon
1 c Uncooked mastaccioli or -other macaroni


Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.

 

Italian Meat Sauce

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 09:57:34

1/4 c Butter
1/2 c Olive oil
1 1/2 c Onion; finely chopped
1 c Carrots; grated
1/2 c Celery; finely chopped
2 1/2 c Mushrooms; finely chopped
2 ts Parsley; finely chopped
2 lb Lean ground beef/hamburger
2 tb Flour
2 tb Tomato puree
1 c Red wine
3 1/2 c Beef broth
Salt to taste
Pepper to taste
Oregano to taste
Garlic to taste


Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta.

 

Easy Chicken Cacciatoria

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 09:58:06

Yield: 4 Servings

1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c
Oil 28 cn Tomatoes
8 Pearl onions, peeled
6 oz Tomato paste
2 ts Sugar
1 Bay leaf
Optional: 1/2c dry red wine

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. It tastes as good as it smells!!

 

Grilled Chicken Italiano

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 09:58:38

3 1/2 lb Chicken, cut-up
1 c Italian dressing
1/4 c Dry white wine
1/4 ts Garlic powder


Rinse chicken with cold water and pat dry. Arrange chicken pieces in a glass baking dish. In a med. bowl, combine salad dressing with wine and garlick and pour over chicken. Cover and marinate 2 to 4 hours at room temperature, or overnight refrigerated.

Remove chicken from marinade and place on oiled grill set 4 to 6 inches over coals. Grill chicken pieces, turning frequently and brushing with reserved marinade, until browned outside and cooked through, with no trace of pink near bone, about 35 to 40 minutes.

 

Italian Chicken Pot

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Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 09:59:07

1 Frying Chicken
1 Medium Onion
Olive oil
Italian white wine
8 oz Fresh Mushrooms
3 md Tomatoes
Salt & Pepper to taste
Parsley, chopped
3 Potatoes


Peel onions and cut into thin rings. Fry the onions casserole deep pan until golden brown. Skin and debone the chicken, cut the meat in pieces and brown with the mushrooms, into the onion mixture. Pour white wine over all, till covered. Peel tomatoes and cut into 8 pieces each,season with fresh ground pepper. Peel and cut potatoes in 8 pieces each and add to the casserole. Let it simmer, covered, over medium heat for about 30 minutes. Garnish with fresh chopped parsley.

 

Italian Stuffed Chicken Breast

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Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 09:59:32

4 Chicken breasts
2 c Tomato sauce
1 tb Parmesan cheese
1 ts Dried oregano
1 c Havarti or swiss cheese
4 ts Melted butter
1/4 c Bread crumbs


Mix crumbs, parmesan cheese and oregano. Pound each breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more.

 

Italian Parmesan Potato

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:00:06

3 md Russet potatoes, unpeeled, & cut lengthwise into 1/8's
2 ts Olive oil
1/4 ts Italian seasoning
1/8 ts Salt
1/8 ts Garlic powder
1/8 ts Paprika
2 -3 Tbs. parmesan cheese


Can be cooked on the barbecue grill or in the over. GRILL: Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately.

OVEN DIRECTIONS: Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted.

 

Italian Steamed Artichokes

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:00:36

1 lg Artichoke (about 1 pound)
1 Garlic Clove, sliced thin
1 Bay Leaf
1/4 ts Coriander Seeds
1/2 ts Dried Oregano
1/2 ts Dried Basil


Snip the thorns off the artichoke leaves. Place the garlic slices inside the leaves throughout the artichoke. Put the artichoke into a medium-size saucepan. Add water to come halfway up the artichoke. Put the bay leaf in the water. Crush the coriander seeds, oregano and basil together. Sprinkle on top of the artichoke. Cook over medium heat for 30 minutes, or until the leaves pull off easily.

 

Italian Supreme Zucchini Casserole

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:01:03

2 1/2 lb Zucchini
1/2 c Onion -- chopped
1/2 c Green pepper -- chopped
4 tb Margarine
1 pk Spaghetti sauce -- dry mix
1/2 c Cheddar cheese -- shredded
1 cn Mushroom pieces -- 4 o
z 1 cn Tomato paste -- 6 oz
1 c Water Parmesan cheese -- grated


Slice zucchini into 1/2 inch pieces and drop into boiling water. Cook 4-5 minutes and drain. Place zucchini in casserole dish. Saute onion and green pepper in margarine. Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 25 - 30 minutes at 350F, or microwave 13 minutes on HIGH; turn once. Let stand 5 - 10 minutes before serving

 

Italian Lentil Soup

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:01:48

2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery stalks
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 ts Italian herbs
OR 1/2 ts Dried oregano and 1/2 ts Basil
1 ts Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb Grated parmesan cheese


Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese.

 

Italian Minestrone Soup

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:02:14

1/2 ea Green pepper, diced
4 oz Chopped spinach
1 Carrot, peeled and diced
2 oz Elbow macaroni
4 Stalks Celery, diced
16 oz Kidney beans (1 can)
1 md Onion, minced
Salt to taste
4 tb Butter
Pepper to taste
1 qt Chicken broth
4 tb Grated Romano cheese
8 oz Tomato sauce (1 can)


Using a 3-quart saucepan, saute first 4 ingredients in butter until tender. Add chicken broth, tomato sauce and spinach. Bring to boil. Add macaroni; return to boil. Reduce heat and simmer 1/2 hour, stirring occasionally. Add water if necessary. Add kidney beans and seasonings. Heat through. Sprinkle cheese on top.

 

Gazpacho Italiano

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Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 10:02:48

28 oz Canned Italian plum tomatoes
1 Clove garlic -- minced
1/2 c Italian mixed herbs -- chopped very fine
1/2 c Olive oil
3 tb White wine vinegar
3 tb Lemon juice
1 ts Salt
1/4 c White or red onion -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 ts Sugar -- optional
1/2 c Green bell pepper -- chopped
1/2 c Cucumber -- peeled&chopped
1 c Tomato -- chopped to 1/4"
1/2 c Ditalini or tubetti (pasta pieces) cooked Rinsed and drained


This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors.

Prepare the veggies and chill along with the pasta. TO SERVE: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

 

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