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Recipes Ethnic

Cajun Soft Shell Crabs On Buns

Soft shell crabs are one of the great culinary joys of springtime. They should be purchased fresh, and most fish markets are happy to clean them for you. If not, the technique takes a little courage, but once you get the knack, it s really quite easy: Rinse each crab under c
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Cajun Spice Ornish

In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocer
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Cajun Spice Mix 2

2 Tablespoons Red Pepper 1 Tablespoon Black Pepper 1 Tablespoon White Pepper 1 Tablespoon Thyme 1 1/2 Teaspoon Garlic Powder 1 1/2 Teaspoon Onion Powder 1 1/2 Teaspoon Seasoned salt Mix peppers, herbs and spices, store in an air tight container. Spice is great
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Cajun Spice

Whirl in blender or mix all together by hand and fill up jar to store.     strongServings: 2/strong  
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Cajun Spiced Pecans

Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized. Stir in the paprika, chile powder and cumin. Add the vinegar and cook until all th
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Cajun Style Andouille

Mix the garlic, salt, spices, and thyme with the sugar in a small bowl. Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture. Cover and refrigerate overnight. Grind the fat in a meat grinder fitted with a 1/4 inch plate. Grind the lean meat
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Cajun Style Chili

Brown hamburger; drain any fat. add onions and all seasons; When onions are soft add the ranch style beans. Save the Chilli powder for when you put the beans in. Add about 5 to 6 cups of water with the beans. then add the tomatoe sauce. This is going to be very hot. If you c
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Cajun Style Crabbie Mushrooms

Preheat oven to 350ø. Wash and remove stems from mushrooms. Chop stems finely and set aside. Heat margarine or oil in a medium sized skillet. Add mushroom stems, onions and green peppers. Cook until tender. Remove from heat and add crab meat. Stuff mushroom caps with
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Cajun Tofu

* Fry in very hot olive or peanut oil to seal. I can see it s time to post this hopes of broadening your culinary horizons... Note the use of the trinity . Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Mak
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TAG: minutes, ,

Calamari Farciti Con Ricotta E Spinaci

Preheat the oven to 375 degrees. Clean the squid and chop the tentacles finely. Set them aside. Saut 82 the onion and the garlic in 1 tablespoon of the olive oil and the butter until the onion is soft. Add the tentacles and cook for 2 minutes. Add the spinach and saut E9, st
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TAG: squid, pepper, spinach, ricotta, ,

Caldo Gallego

about 2 1/2 hours or until beans are tender. 4. Add potatoes and collards or mustard greens [If using spinach add later with the chorizos]. Simmer 20 minutes. 5. Cut chorizos in 1 inch pieces. Add to beans and cook 10 min longer. Taste and add salt if necessary [ I doubt it
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TAG: gallego, caldo, ,

California Pesto

Throw it all into a blender, blend till smooth. I like this as a pasta sauce, also can be used as a great Pizza sauce.     strongServings: 1/strong  
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Callaloo Soup

Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain th
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TAG: stock, simmer, water, ,

Campbell s Turkey Tetrazzini

1. In a large bowl, combine soup, milk, parmasan cheese, onion and sour cream. Stir in turkey and zucchini. Add spaghetti;toss gently to coat. Spoon into 1 1/2 quart baking dish or casserole. 2. Bake at 375F. for 30 mins or until hot and bubbling. Serve with additional
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TAG: turkey, campbell, ,

Campbell Soup French Onion Soup

In saucepan, combine soup and water; heat. In individual serving bowls, place a slice of french bread, top with cheese. Pour in hot soup. Broil until cheese is melted and golden brown.     strongServings: 2/strong  
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Canning Snap Italian Bean Pieces Green W

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts an average of 2 pounds per quart. Quality: Select filled but tender, crisp pods. R
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Cannoli Siciliana

Sift the flour and salt into a bowl, make a well in the center, and add the wine and sugar. Work the flour into the center until you have a rather firm dough, something like noodle dough. If the dough is too crumbly add more wine, but do not let it become sticky. Place dough
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Carciofi Alla Giudia

Cut off half of each artichoke stems. Remove and discard all outer green leaves until you reach the white central cone. At this point, you will see that three quarters of the leaves are white and the tip of the cone is pale green. Slice off the green top. With a small k
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Carciofi Bolliti Boiled Artichokes Italian S

This is an absolutely no fuss way to prepare artichokes, yet produces a delicious result. The original Italian recipe on which this is based uses three times the amount of oil specified below, but the lower fat version works fine. Have ready a basin of acidulated water.
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Carciofi Farciti Stuffed Artichokes

Rich and flavourful but very simple to prepare, stuffed artichokes make a good dinner party starter. They can be prepared well in advance and put into the oven at the last minute. Prepare 8 small artichokes as described above, cutting off at least a third of their tops.
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Caribou Stroganoff

Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worceste
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Carpaccio Tony s fggt98b

S. POST OAK, HOUSTON PULIGNY MONTRACHET, 1977 OR 1978 1. Place beef in freezer until firm and in half frozen. Slice as thinly as possible.Refrigerate until needed.2.Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to t
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Carpaccio

Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt an
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Carrot Sauce

Coarsely chop vegetables and place with all other ingredients in a pot. Bring to a boil, reduce to a simmer and cook uncovered 20 minutes, or until all the vegetables are soft. Stir once or twice. Place small quantities in a blender and carefully mix until all the sauce is p
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Catfish Florentine With New Orleans Style Fr

[1] Marinate catfish in buttermilk and tabasco sauce for 1 hour (in refrigerator). [2] Dredge fish in mixture of cornmeal, flour and cajun spice blend. Let rest about 5 minutes. Fry fish in oil for 2 to 3 minutes per side. Set aside and keep warm. [3] For the s
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Catskill Mountain French

The flour is an almost 3 cups go light on the measuring and watch the dough ball. Use the crispy (french) mode.     strongServings: 1/strong  
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Cauliflower Italiano

IN AN 8" SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10 MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5 MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6
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Chai Po Russki Russian Tea

Combine fruit slices, cinnamon, cloves, and water in a large non aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture through a strainer, discarding pulp and spices. Add pineapple juice, sugar, and tea to citrus mixture, stirring well. Serve hot. Source:
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Chalupa

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved. NOTES: * A Mexi
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Chapati Phulka

1. Put flour in a large bowl with half the water 2. Blend the two together until it holds. 3. Beat and knead well until it forms a compact ball. 4. Knead dough into it is smooth and elastic. 5. Set aside for 30 minutes. 6. Knead and divide dough into 4 to 6 parts 7. Roll eac
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Chapatis 2

Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 m
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Chapatis

Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10 15 minutes the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for
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Cheese Weiner Crescents

Slit wieners to within 1/2" of ends; insert 3 strips of cheese in each slit. Separate dough into 8 triangles; wrap dough over wiener, keeping cheese up. Place on ungreased cookie sheet, cheese side up. Bake at 375 F. for 12 15 minutes or until golden brown.  
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Chholar Dal

Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat. Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pa
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Checkered Tablecloth Italian Blend

Checkered Tablecloth Italian Blend Saute eggplant in olive oil; add and saute onions, peppers, and garlic. When vegetables begin to soften, add zucchini and tomatoes. Add all remaining ingredients, including Checkered Tablecloth Italian Blend. Cover and simmer 25 minute
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Cheese Stuffed French Toast With Strawberry S

Strawberry Sauce 4 cups sliced strawberries 1/3 cup honey 3 tablespoons fresh lemon juice Candied Lemon Rind 1 large lemon 1/4 cup sugar, divided 1 tablespoon water Directions: Cut a horizontal slit through bottom crust of each slice of br
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Chicken Noodle Cacciatore

: lb) 3 c water 1 ea stalk celery 1 sl onion 1 1/2 TB salt 2 TB vegetable oil 1 clove garlic minced 3 1/2 c tomatoes (canned) 8 ea stuffed olives 1 cn mushrooms (3 oz) sliced 1/2 c green pepper cut in : strips 1/8 ts pepper
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Chicken Stuffing Hashwey Lebanese

Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.     strongServings: 1/strong  
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Chicken Breasts Stuffed With Orzo

COMBINE PASTA AND BROTH in a small pot, cover, place over medium high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a me
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Chicken Cacciatora

In large skillet or slow cooking pot with browing unit, brown chicken in hot oil. Drain. In slow cooking pot, combine chicken with onion, tomato sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on low 4 to 5 hours. Stir in drained mushrooms. Spoon over h
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