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Admin :: Edit

Country of the Food: Germany | Email to Author               Posted on 21 April 2003 @ 07:35:52

1.5 l beef broth or water
1 kohlrabi (turnip-cabbage), peeled and diced
4 carrots, peeled and diced
1/2 celery, peeled and diced
1 leek, diced
1/2 cauliflower
350g fresh, green beans (broken in pieces)
2 tomatos, skinned and diced
80g onions, diced
80g dried meat, diced
50g lard
parsley, salt, freshly ground pepper

Melt lard in a large pan, add the dried meat and cook until the meat is
glassy. Add diced onions and steam for a while. Add the prepared
vegetables except the tomatos and pour 1.5 l beef broth or water over
it. Boil at low heat.

When everything is done, add the tomatoes, season with salt and pepper
and garnish with parsley.

You can add boiled meat that is cut in small pieces. In some areas the
soup is served together with freshly made waffles.



Admin :: Edit

Country of the Food: Germany | Email to Author               Posted on 21 April 2003 @ 07:36:49

3-4 tblsp groats (or semolina, or farina)
1 tblsp butter
1 1/2 l beef broth
1 egg
salt, parsley

Roast the groats in the butter until they are of light yellowish colour.
Pour the beef broth over the groats and leave for 15 minutes. Season
with salt to taste, stir in the egg and garnish with minced parsley.

Sometimes roasted, diced white bread is served with the soup.


RIWWEL-SUPPE (Streusel Soup)

Admin :: Edit

Country of the Food: Germany | Email to Author               Posted on 21 April 2003 @ 07:37:48

1 l milk
100g flour
1-2 eggs

Knead eggs, flour and salt to crumbs. Put them in the boiling milk and
cook for about 10 minutes. Season to taste. The soup is served with
boiled potatoes in their skins. (Be sure to peel them before you eat
them!) Riwwel-Suppe is a supper dish from the Odenwald.


Cajun Shrimp

Admin :: Edit

Country of the Food: | Email to Author               Posted on 21 April 2003 @ 07:39:19

Cajun Shrimp(2 servings)

1 lb. shrimp(3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)

Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle.
In large skillet over high heat, melt butter, add garlic, seasonings, and
worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring
and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and
reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce
spooned over the top.


Mexican Pork Chops and Beans

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:42:47

1 Reynold's Oven cooking bag, large size
2 tbsp flour
1 cup thick and chunky salsa
2 tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can (16 oz.) light red kidney beans, drained
2 med. green, yellow, orange, or red sweet peppers, cut into cubes

Preheat oven to 350 degrees F. Shake flour in cooking bag; place in
13x9x2-inch baking pan. Add salsa, lime juice, chili powder and garlic powder
to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon
bans and peppers around pork chops. Close bag with nylon tie; cut 6 half-inch
slits in top. Bake until pork chops are tender, 35 to 40 minutes. Let stand
in bag 5 minutes. Makes 4 servings.


Spinach Empanadas

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:43:24

2 8-ounce packages cream cheese, softened
3/4 cup butter, softened
2 1/2 cups all-purpose flour
1/2 tsp salt

1/4 cup onion, finely chopped
3 cloves garlic, minced
4 slices bacon, cooked and crumbled
1 tbs bacon drippings
1 10-ounce package frozen spinach, thawed and drained
1 cup cottage cheese
1/4 tsp pepper
1/8 tsp ground nutmeg

1 egg, beaten

In a large mixing bowl, beat the cream cheese and butter till smooth.
(Use a stand mixer, since the mixture is heavy.) Gradually add in the
flour and salt. Lightly knead the dough by hand. Cover with plastic
wrap and refrigerate for 3 hours.

In a medium skillet, cook the onion and garlic in the bacon drippings
until the onion is tender but not brown. Mix in the bacon, spinach,
cottage cheese, pepper, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out the pastry on a floured surface
to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place
1 teaspoon of the filling in each circle, just to one side of the
center. Moisten the edge of the circle with the egg, fold the dough
in half over the filling to make a semicircular empanada. Seal the
edges with fork tines, and poke the top of each pastry with a fork
to make a vent. Put the empanadas on an ungreased cookie sheet, brush
their tops with egg, and bake for 10 to 12 minutes or until golden.

Makes 60 empanadas.


Jailhouse Chili

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:43:55

This is from _A Bowl of Red_, by Frank X. Tolbert--the preeminent book on
chili. This recipe comes from a former director of the prison system in
Texas, Dr. George Beto. It is given in proportions that would be called
for in a prison.

Jailhouse Chili

25 lbs. coarsely gound beef
1/2 lb. comino (I assume this is cumin)
1/4 lb. chili powder
1/8 lb. paprika
2 handfuls of crushed dried red chili peppers
1/2 lb. finely chopped garlic

Put this all in a big pot with water to cover, closed tight. Cook 15
minutes on high before stirring. Then stir and simmer 30-40 minutes.
"Prison cooks never add water, although they 'correct the seasoning to
desired strength' in the final 30 minutes of simmering and put in 2
handfuls of monosodium glutamate 'for the desired taste balance.



Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:44:30

2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips

1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas

In skillet, quickly saute vegetables in oil until lightly browned. Remove
from pan. Saute meat 4 to 5 minutes. Return vegetables to pan and
toss with meat. Spoon into tortillas.


Enchiladas Chipotle

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:45:03

3 half-breasts chicken, cooked and cubed
9 oz sharp cheddar cheese, grated
3/4 c minced onion

2T butter
2T flour
1 c beef broth
1 c water
1 t cumin
3 cloves garlic, minced
1 t oregano
3-4 canned chipotle chiles, seeded and minced *see note
2 T adobo sauce from can
2 T sour cream

Melt the butter in a skillet. Stir in four. Cook this roux until it is
light brown. Remove pan from heat and slowly stir in broth. Place pan
over medium heat and whisk in water. Add the spices, garlic, chiles, and
adobo sauce. Simmer uncovered for 20 minutes. Whisk in sour cream.

Heat some oil in a skillet. Lightly fry a corn tortilla to soften it.
Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken.
Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas
with the chipotle sauce. Top with any remaining onions and cheese. Bake
at 375 degrees for 8-10 minutes, just until the sauce bubbles.

*note: Canned Chipotle Chiles are fully ripened jalapenos that are canned
in an adobo (vinegar-and-stuff) sauce. They are very hot and very tasty.
Because they are so hot, I usually only use 2 chiles and 1.5 T sauce. You
can find the chiles in Safeway in California and in Mexican food marts.


Chili Tex-Mex Style

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:45:43


2 Tbsp vegetable oil
2 large onions, peeled and chopped
3 cloves garlic, finely chopped
1 large green-pepper, chopped
2 lbs lean ground beef
3 1-lb cans tomatoes, plus liquid from the cans
2 6-oz cans tomato paste
3 1-lb cans red kidney beans, drained
2 cups water
1 1/2 tsp salt
3-4 tbsp chili powder
tabasco or other hot sauce
salt and pepper to taste
grated cheddar or monterey jack cheese
sour cream


Heat the oil in a large pot. Add the onions, garlic, and green-pepper,
and cook over medium heat, stirring frequently and taking care that the
garlic does not brown.

Crumble the ground beef into the pot and continue to cook, stirring
frequently, until the meat is well browned.

Add the tomatoes, the tomato paste, the beans, the water, the salt, and
2 tbsp of the chili powder. Bring the mixture to a boil, then reduce the
heat to a low simmer. Cook uncovered, for at least one (1) hour (the
longer the better), stirring occasionally to make sure the bottom is not

Season with additional chili powder if desired, tabasco, and salt and

Garnish with grated cheese and a dab of sour cream on each serving.

Serves 10.



Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:46:48

1 qt beef broth
2 lb ground beef
1/4 cup onion flakes
4 tblsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
3/4 tsp instant minced onions
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/16 tsp ground red pepper (cayenne)
1 bay leaf
15 oz can tomato sauce
2 tblsp cider or white vinegar
1/2 oz unsweetened chocolate

Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until
meat separates into small pieces. Cover and simmer 30 minutes. Add
remaining ingredients and mix well. Bring to boil. Reduce heat,
simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight.
Skim off fat and reheat. Serves 6.


Tamale Pie

Admin :: Edit

Country of the Food: Mexico | Email to Author               Posted on 21 April 2003 @ 07:47:26

Ingredients (for approximately 10 servings, if not more)

-2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is
poured out after cooking anyway)

-2 approx. 16 oz. cans corn
-2 approximately 26 oz. cans diced totatoes
-1 ripe green bell pepper
-3 beef tamales (XLNT brand are recommended if available)
-1/4 lb. cheddar cheese (I use colby longhorn)
-1 small can pitted black olives

-Thoroughly break up and brown ground beef, drain fat
-Combine equal amounts diced tomatoes and corn in a strainer, mix and drain
-Grate cheese
-Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch
-Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut
horizontally through pepper).

-In an approximately 13 high by 8" deep casserole bowl, layer the above
ingrediants as follows, from bottom to top.

-1 layer tamale slices
-1 layer corn/tomato mix
-1 layer ground beef
-1 layer corn/tomato mix
-1 layer ground beef (Note: a layer is just enough to cover the
-1 layer grated cheddar cheese previous layer)
-1 layer tamale slices
-Decorate with bell pepper slices and olives, putting pepper slices so their
edges touch, but don't overlap (O.K. they can overlap a little!), and fill in
holes with olives, as many as you want.

Bake in a preheated 375 degree F oven for 1 hr.

This dish can be served several different ways, it's great with flour
or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping,
or served all by itself with sour cream, guacamole, salsa. Best of all, if you
can't possibly consume all of it's mass in one sitting it keeps for about a
week in a refrigerator, and makes GREAT leftovers,......the turkey of the
mexican world shall we say. I have yet to have any left over from a pot luck
however, so of you're partial to it, get yours before it's all gone!


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