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Greek-Style Pasta and Shrimp

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:07:43


1 tsp. minced garlic
5 Tbsp. olive oil
2 cup peeled chopped tomatoes
1/2 cup dry white wine
1/4 cup chopped basil or parsley
1 tsp. oregano
1-1/2 pounds shrimp or shrimp and scallops
1/8 tsp. red pepper flakes
1 cup crumbled feta cheese
pasta, cooked

Directions: Cook garlic in oil; add tomatoes and cook 1 minute. Add basil, salt, pepper, oregano, wine and red pepper flakes. Simmer 10 minutes. Saute shrimp in baking dish. Sprinkle with feta cheese. Bake at 400 degrees for 10 minutes. Serve over pasta


Broccoli Tuna Bake

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:08:30

Number of Servings: 4


1 cup uncooked macaroni
1 (8oz.) jar cheez whiz
1 can cream of mushroom soup
1/4 cup milk
1 (6-1/2 oz.) can tuna fish, drained and flaked
1/2 dash pepper
1 (10oz.) pkg. broccoli, cooked and chopped

Directions: Cook macaroni and drain. Mix all other ingredients in large bowl. Pour into 1-1/2 quart casserole dish. Bake at 375 degrees for 25 minutes.


Crab Bisque

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:09:19

Number of Servings: 5


2 tablespoon butter
2 cup chicken broth
1 teas. onion, finely chopped
2 cups cream, light
1 tablespoon parsley, finely chopped
pinch cayenne pepper
1 1/2 cup crabmeat, chopped
salt to taste
2 tablespoon flour

Directions: In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes). Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes. Keep pan partially covered. Add the cream and cayenne pepper. Heat & add salt to taste.


Barbecued Shrimp

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:10:02

Number of Servings: 6


3 pounds medium shrimp, in shells
1 tablespoon paprika
1/2 cup butter
1 tablespoon crushed rosemary
1/2 cup olive oil
1 cup flat beer
1 teas. salt
leaves from 1 bunch celery
1 tablespoon cayenne pepper
1 cup scallions, chopped
1 tablespoon black pepper
lemon for juice

Directions: Rinse shrimp well and let drain. Put the remaining ingredients in a 5 quart pot that can be put in the oven. Cook on top of the stove on low heat for 20 minutes, stirring occasionally. Preheat oven to 375 deg. and when sauce is ready, dump shrimp into pot and stir it so shrimp are coated. Sauce won't cover the shrimp completely. Put pot in oven and let cook for 20 to 25 minutes, stirring the shrimp every 5 minutes, so they get well sauced. When shrimp are firm, and pink serve.


Shrimp Salad with Fresh Dill

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:10:56

Number of Servings: 4


1 pound small shrimp; cooked, shelled, deveined
1/2 cup mayonnaise
1/2 cup finely diced celery
2 tablespoon sour cream
1/2 cup cucumber, finely diced
2 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 cup freshly snipped dill or
1 tablespoon anchovy paste
1 teas. dill weed
1/8 teas. freshly ground black pepper
2 tablespoon minced shallots
salt to taste

Directions: Place the shrimp, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.


Crab Newburg

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:11:58


1/2 cooked crabmeat
1/4 cup butter
1/4 tsp. salt
1 cup cream
2 egg yolks, beaten
1 Tbsp. sherry
4 patty shells
little dash of cayenne pepper

Directions: Heat crabmeat in butter, add salt and cayenne pepper. Mix 1 tablespoon cream with egg yolks. Add remaining cream to crabmeat. Add sherry and egg yolks to crabmeat mixture and heat until it begins to thicken, stirring constantly. Do not boil. Serve in patty shells or on hot buttered toast.


Seafood Stuffed Pork Tenderloin with Shrimp Sauce

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:12:54

Number of Servings: 12


4 LB Pork tenderloin
1 Tablespoon Chopped onions
1 3/4 Sticks butter
1 Tablespoon Honey
1/2 pint Whipping cream
2 Tablespoon Worcestershire sauce
1/2 teas. Thyme
4 Tablespoon Water
1 LB Peeled small shrimp
1/2 teas. White pepper
1 LB Crawfish tails
1 teas. Salt
3/4 cup Chopped green onions
1 dash Tabasco sauce
1/2 cup Chopped parsley
Salt to taste
1 Tablespoon Minced garlic
Red & black pepper to taste
3/4 teas. Oregano

Directions: Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Sauté 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and sauté five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, sauté five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worcestershire sauce, shrimp and 1/4 pound crawfish tails. Sauté 5 minutes. Add whipping cream and sauté 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy!


Shells with Shrimp and Green Beans in Garlic Oil

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:13:38

Number of Servings: 4


1/4 cup olive oil
2 garlic cloves crushed
1/4 teas. crushed dried red pepper
8 ounces shrimp,shelled deveined
2 tablespoon thinly slivered dried tomatoes
2 tablespoon Italian parsley
8 ounces medium Shells
8 ounces fresh green beans 1" long

Directions: Heat olive oil in a medium skillet; stir in garlic and red pepper; sauté over low heat 1 min. Raise heat to high; immediately add the shrimp all at once. Sauté, stirring constantly, until they become pink, about 3 min. ( do not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove from heat. Cook shells until they are tender. Toss shrimp mixture, shells and beans together. Serve at once.


Barley Risotto with Shrimp Eggplant

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:14:32

Number of Servings: 6
Nutrition Info: High in complex carbohydrates and fiber, and low in fat.


7 TB Olive oil
3 Japanese eggplant
1 shallot; minced
10 Lg. shrimp; peeled cut 4 pieces
2 cups pearl barley
1/4 cup grated pecorino cheese
8 cups vegetable stock

Directions: In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Sauté eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Sauté shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve.


Creamy Oysters

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:15:36

Preparation Time: 2 Minutes each
Number of Servings: 1
Calories Per Servings: who cares
Nutrition Info: not known


1 Oyster
1 Tablespoon of cream
1 Tablespoon of cream cheese
Pinch of pepper
Chives or parsley

Directions: Open the oyster and pour away most of the liquid inside. Mix together all the ingredients and cover the oyster. Place under a very hot grill until the mixture starts to turn brown and form a crust. Now serve. This is for 1 oyster, but I eat 6 of them there great. Happy cooking


chappli kabbab

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:16:18

Preparation Time: 45 min
Number of Servings: 6
Calories Per Servings: 200
Nutrition Info: very nutritional


2 lbs ground beef
1 onion chop
1tbs ginger & garlic
1 tps salt
1tps cummin ground
1tps fennel seed ground
corriander chop
green chilles cut in thin slices
half tps paprika
2 eggs well beaten
1tps coriander seed

Directions: Mix ingredient in the minceput in the fridge for 30 min.Than make round shape you can also fry them on medium heat oryou can grill them too.


Mango Chutney Chicken

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Country of the Food: | Email to Author               Posted on 19 April 2003 @ 18:17:07

Preparation Time: 30
Number of Servings: 4


4 Chicken breast, fat and sinew removed
1/2 cup plain mayonnaise
1/4 mango and paw paw chutney
2 tablespoons wholegrain mustard
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon apricot jam
pinch of salt

Directions: Prepare chicken by removing excess fat and place chicken in flat baking tray. Mix all other ingredients together and pour over chicken. Marinated in fridge for at least an hour. prepare BBQ hot plate or grill with oil. When plate is hot put on chicken and grill for five minutes each side or until cooked. Cooking time will depend on thickness of each breast.


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