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Vindaloo (Goan-Style Hot and Sour Pork)

2 t Whole cumin seeds
2 Hot, dried red chilies
2 Hot, dried red chilies
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[ More ] 87 Reads

Vindaloo (Goan-Style Hot & Sour Pork)

2 ts Whole cumin seeds
1 ts Black pepper corns
1 ts Black pepper corns
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[ More ] 85 Reads

Vincent Price's Kedgeree

1-lb can of salmon or enough poached fresh salmon (1-1/2 lbs) to measure 2 cups. 2 Tablespoons butter 1 medium onion, chopped 1 teaspoon salt, 1 cup rice 1 can chicken consomme plus enough water to measure 2 cups 1 hard-cooked egg, diced 1/2 cup bechamel sauce salt to taste 1 Tablespoon butter
Flake: a 1-lb can of salmon or enough poached fresh salmon (1-1/2 lbs) to measure 2 cups. Set aside. Preheat oven to moderate (350). In saucepan melt 2 Tablespoons butter and in it saute: 1 medium onion, chopped, for 5 minutes. Add salt, 1 cup rice, and 1 can chicken consomme plus enough water to measure 2 cups. Bring liquid to a boil. Cover tightly and cook over low heat without stirring for 30 minutes. Remove cover, stir rice, and let steam for 5 minutes. Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon. Add the hard-cooked egg, bechamel sauce, and salt to taste. Make a ring of this mixture in a glass baking dish, 8" round and 2" deep. Fill center with the remainder of the flaked salmon and cover completely with the remaining rice. Dot with remaining tablespoon of butter. Set dish in pan containing 1" hot water. Cover baking dish with greased brown paper and bake in the moderate oven for 20 minutes.
Flake: a 1-lb can of salmon or enough poached fresh salmon (1-1/2 lbs) to measure 2 cups. Set aside. Preheat oven to moderate (350). In saucepan melt 2 Tablespoons butter and in it saute: 1 medium onion, chopped, for 5 minutes. Add salt, 1 cup rice, and 1 can chicken consomme plus enough water to measure 2 cups. Bring liquid to a boil. Cover tightly and cook over low heat without stirring for 30 minutes. Remove cover, stir rice, and let steam for 5 minutes. Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon. Add the hard-cooked egg, bechamel sauce, and salt to taste. Make a ring of this mixture in a glass baking dish, 8" round and 2" deep. Fill center with the remainder of the flaked salmon and cover completely with the remaining rice. Dot with remaining tablespoon of butter. Set dish in pan containing 1" hot water. Cover baking dish with greased brown paper and bake in the moderate oven for 20 minutes.
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[ More ] 122 Reads

Vietnamese Pork Burgers

1 lb Lean ground pork
3 Garlic cloves, chopped
3 Garlic cloves, chopped
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[ More ] 128 Reads

Vietnamese Dipping Sauce

1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
3 tb Mam nem (anchovy sauce)
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[ More ] 118 Reads

Vietnamese Curry (Cari)

Stephen Ceideburg 1 Stalk fresh lemon grass or
1 tb Dried
1 tb Dried
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[ More ] 115 Reads

Vietnamese - Lemongrass Chicken

- Joe JPMD44A Comiskey - 3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
1/2 c Lemongrass, about 4 stalks
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[ More ] 116 Reads

Viennese Beef Soup

2 1/2 lb Beef bones, cracked
3 lb Beef Chuck
3 lb Beef Chuck
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[ More ] 123 Reads

Vidalia Onion Risotto with Feta Cheese

2 ts Vegetable oil
2 c Chopped Vidalia or other
2 c Chopped Vidalia or other
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[ More ] 86 Reads

Venison with Currants and Chanterelles




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[ More ] 87 Reads



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