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Recipes Ethnic

Colcannon 1

Mash the potatoes or pass them through a food mill. Chop the cabbage or kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a little of the dripping in a large, heavy frying pan and cook the onion in it. Remove and mix with the potato and cabbage. Season
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Colcannon Irish

Quarter potatoes & boil for 15 mins until tender. Place potatoes in a bowl and mash. Boil cabage for 10 minutes, drain well. Melt butter in a large pan. Add cabbage and spring onion and cook for 60 seconds. Add cabbage mixture to bowl of mash and add milk gradually until a
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Coconut Shrimp With Curried Hummus

Preheat the oven to 350 F. Toast the coconut for about 5 min, tossing occasionally, until golden and crisp. Transfer to a plate and let cool. Season the shrimp with salt and pepper and brush with the honey. Toss the shrimp in the coconut and arrange them on a baking she
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Colcannon 2

Cut up the potatoes and put them in a pot, cover with water, and boil until tender. You may choose to peel them or not. I left the skin on and it was fine. While the potatoes are cooking, thinly slice the cabbage (as if you were making sauerkraut). Trim the leek(s) and
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Colcannon

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace,garlic, salt and pepper,
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Cold Borscht

3 lb boiled beets, diced 1/2 c orange juice 1 ts rice wine vinegar 2 c beet cooking liquid : Salt : Pepper : Sour cream In blender or food processor puree beets. Add orange juice and vinegar. Add beet juice as needed for desired thickness. Season with
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Colombo Powder French West Indies Curry Pow

Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a
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Com Yam Gung Thai Shrimp Soup

Contributed to the echo by: BOYD NARON DOM YAM GUNG (THAI SHRIMP SOUP) Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger
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Cook s Treat Chicken

The second dish, though it s equally cheap and good, takes a bit longer to fix. It s a simple roast chicken with a stuffing of my own devising. The neat thing about it is that you put a nicely browned roast chicken on the table in front of admiring guests none of whom reali
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TAG: chicken, stuffing, stuff, crispy, guests, mushrooms, basting, taste, brown, minutes, toast, whatever, bread, ", butter, giblets, folks, scallions, chopsticks, ,

Corn Soup Cajun Style

1 tablespoon quick mixing flour 1/2 cup water 1 tablespoon margarine 3 cups fresh corn, cut off the cob (or frozen) 1/2 cup finely chopped onions 2 medium tomatoes, peeled, seeded, and chopped (about 1 cup) 2 cups skim milk 1 cup evaporated skim milk 1/4 teaspoon salt 1/4 te
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TAG: teaspoon, chopped, ,

Costolette Alla Valdostana

18TH STREET NW, WASHINGTON, DC BEVERAGE:GATTINARA 1. Slice the cheese thinly. Cut a slit into the side of each veal chop to form a pocket. Stuff the pockets with the cheese. 2. Place the chops on a flat surface and press the top and bottom together. Seal the edges by beating
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TAG: chops, ,

Cotes De Veau Flambes Flamed Veal Chops

By now, the only thing left of the side of veal is the chops, though fortunately you should have some left over veal stock (it can be frozen as ice cubes). Here is a very simple, low fat recipe from Larousse Light French Cooking (McGraw Hill. 1981) which is unfortunately lon
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TAG: chops, juices, stock, mushrooms, ,

Cottage Cheese Oil Pastry

* There is no substitute I know of for this, check specialty stores. Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, oil, sugar, vanillin sugar and salt. Mix and sieve together the flour and the Backin (baking powder) and add to the mixed br
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TAG: cheese, cottage, ,

Country Ribs

Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350 . Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch
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TAG: sauce, remove, ,

Country Style Chicken Kiev

Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br
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Couscous Provencal

In a 2 1/2 qt saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain ar
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Crab Cioppino Ala Guardino

Saute the garlic and onion with the olive oil in a large pot until soft. Add tomato paste, water, salt, pepper, parsley, sugar, and basil. Stir well and simmer 40 minutes. Add all seafood and cook for 15 minutes. Cover pot and shake several times. Serve with French bread and
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Crab Meat Alma

Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or b
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Crab Salsa

Combine ingredients in a bowl, toss gently. Cover and Chill Posted to Digest eat lf.v096.n117 Recipe by: Colleen Bugler/[email protected] From: Terry Pogue <[email protected]> Date: Fri, 2 May 1997 19:56:16 465800    
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Crab Tetrazzini

2 c Fettucine; cook drain 1/2 ts Dried Sweet Basil : crumble 3 TB Butter 1 cn Crab meat (6oz) 2 c Mushrooms sliced 1 TB Flour 1/2 ts Garlic salt 3/4 c Chicken broth 1/3 c Green onion sliced 1/4 c White wine dry 1/3 c Parsley; fresh
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Crabmeat Au Gratin I

Saute vegetables in butter until well done, but not brown. Blend flour well into mixture. Pour in milk gradually and stirring constantly. Add egg yolk, salt, red and black peppers and cook for 5 minutes. Add crabmeat to sauce, blend well and transfer into a lightly greased c
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Craig s Favorite Red Beans Rice

Soak the red beans in water overnight. Drain and rinse well In a pressure cooker, heat the olive oil and bacon drippings. Add the garlic, onion, green onions, bell pepper, celery and parsley. Saute for about 5 to 8 minutes. Add the remaining ingredients, including the d
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Cranberry Salsa

Combine ALL ingredients in a bowl Cover and chill 24 hours or up to 4 days Internet: [email protected] From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)     strongServings: 1/strong  
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Crawfish Egg Salad

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mi
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Crawfish Bisque

Use 1 sack crawfish (about 40 lbs.) Scald crawfish in almost boiling water for about 15 min. Drain and cool. Peel crawfish and save the fat in a separate bowl. Clean abt. 200 heads to stuff. To make gravy: Grind onions, celery bell pepper, garlic and parsley. Make roux
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Crawfish Etouffee

Season crawfish and set aside. Melt oleo, add seasoning, stirring constantly. Add crawfish and 1 1/2 cups water. Bring to boil, lower heat and cook slowly 30 minutes, stirring occasionally. Dissolve cornstarch in remaining 1/2 c. water. Add to mixture. Add onion tops and par
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Crawfish Jambalaya

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 1/2 hr. Add crawfish tails and fat. Cook until crawfish turns pink. Add abt. 2 cups of water and bring to a boil. When water is rapidly
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Crawfish Wontons

Melt butter and saute onion and celery for 8 to 10 minutes or until tender. Add green onion and crawfish and saute for 5 minutes. Add garlic, peppers, chili powder and cook for 1 minute. Add tomatoes, cream and chicken broth; bring just to a boil and stir in roux. Cook and s
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Cream Of Coquilles St. Jacques With Leeks

Wash leeks thoroughly, but do not dry. Melt butter in heavy large skillet over low heat. Add leeks, cover and let sweat until tender and translucent, stirring occasionally, about 10 to 15 minutes. Remove from heat and set aside. Add Fish Fumet and sherry to skillet and
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Creamy Chick Pea Soup With Dukkah

MAKE DUKKAH: In an 8 inch dry skillet saute all dukkah ingredients except salt over moderately high heat, stirring and being careful not to burn spices, until golden brown, about 4 to 5 minutes. Cool dukkah and in a spice grinder or cleaned electric coffee grinder grind fine. b
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Creamy Onion Baked Chicken

Lightly salt and pepper chicken. Lightly coat with flour. Arrange chicken pcs. in single layer with skins down in melted oleo in 13 x 9 x 2" baking pan. Bake uncovered in 425 F. oven for 30 minutes. Turn chicken over and continue to bake for abt. 15 to 20 min. longer.
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Creamy Polenta Microwave Or Stove

Stir together the water, cornmeal, and salt in a microwave safe 1 quart measure. Microcook, uncovered, on HIGH for 5 minutes. Whisk well. Cover with waxed paper. Microcook on HIGH for an additional 5 minutes. Add the Parmesan, oil, and pepper; whisk until smooth. Spoon onto
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Creamy Salsa Dip

*You may use fat free, reduced calorie or regular mayo. Stir all ingredients until well mixed. Cover; chill 2 hrs. Serve with tortilla chips. Makes 3 cups.     strongServings: 1/strong  
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Creme Brulee Rec.foods

2 1/2 c heavy cream : 8 egg yolks : 1/3 c sugar : + : 4 tb divided : Pinch of salt : 1 ts vanilla extract Bring cream to a simmer. In a bowl, whisk together yolks, 1/3 cup sugar and salt until blended. Slowly whisk in hot cream, then stir in vanilla
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Creole Baked Fish

Saute onion and green pepper in shortening until tender. Add flour and blend. Then add tomatoes, aslt, pepper, and bay leaf; brting to a boil. Cover and simmer 10 mi. Add corn and cook over low heat 10 min. longer, stirring occasionally. Remove bay leaf. Arrange fish in grea
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Creole Candied Yams

Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon, and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400 F. oven for abt. 45 min. or un
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Creole Daube Glace

1. Slice olives and arrange in bottom of a 6 cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add rema
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Creole Garlic Soup

1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. 3. Toast bread on one side under btOiler; remove and spead untoasted side with
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Creole Hot Pepper Sauce

Combine 4 quarts vinegar, peppers, onions, and garlic in a large Dutch oven; bring to a boil. Cook over low heat until vegetables are tender, about 1 hour. Drain vegetables, reserving liquid. Place vegetables in blender; blend until chopped. Press vegetables through a rice s
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Creole Liver Rice

1. Cut liver into serving pieces. 2. In skillet, brown liver quickly in oil on both sides. 3. Add remaining ingredients except rice; cover and simmer 45 minutes, or until iver is tender. 4. Uncover and allow sauce to thicken, if necessary. 5. Serve ov
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