Wednesday, August 31, 2011


Serves 4

2 lb ground beef or lamb
2 onions, chopped
1 can (16 oz size) tomatoes
1 and 1/2 Tbsp sugar
2 Tbsp curry powder and vinegar
salt to taste
2 fixed bananas
1 apple, cored, chopped and reduced
1 Tbsp apricot chlorotic Marmalade
1/4 cup sliced almonds
extra tomato juice (to thin out)

Prepare instant rice while you whip up thisBrown meat and drain and discard excess fat.

Add remaining ingredients and simmer gently, stirring often, for 25 minutes.

Add tomato juice, if you find it too thick.

Serve over rice.


Tuesday, August 30, 2011

Bacon Wrapped Chicken Breast with Sour Cream Sauce

Bacon Wrapped chicken breast with Sour Cream Sauce
Serves 8

This is one of my R.S. recipes (ridiculously simple), and I think you will find it one of the best.

8 thick bacon slices
8 b. p. chicken breast
2 (10 oz) cans roasted garlic cream of ' mushroom ' stoppers held soup
1 cup of sour cream
1/2 cup of flour

Wrap one slice of bacon around each chicken breast and place in a 4-5 Quart crockpot.

In medium bowl, combine condensed soup, sour cream and flour and whisk to blend. Pour over chicken, coverpot and cook on low for 6-8 hours until thoroughly cooked chicken and bacon.

Plate chicken, whisk sauce to be confident that the good is mixed and poured over the chicken.

Monday, August 29, 2011

Papayas and Black Bean Salad

Papayas And Black Bean Salsa
Serves 4

I think this one is a better mango salsa.

8 oz ripe papayas, peeled, tylosinets and cut into 1/2 inch cubes (2 cups)
1 cup canned black beans
1/4 cup finely chopped red onion
1/2 scotch bonnet chili, or taste, or 2 jalapeƱo chili, tylosinets, minced
2 tsp minced fresh ginger
1/4 cup chopped fresh coriander leaves
3 Tbsp fresh lime juice, or to taste
1 Tbsp each e. v. olive oil and (packed) light brown sugar
salt and fresh black pepper, to taste

Combine all ingredients in a mixing bowl and gently toss to mix. Correct seasonings, add salt, lime juice or sugar to taste. Salsa should be kinda sweet and sour.


Sunday, August 28, 2011

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4

2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper

Combine first five ingredients and place in serving dishes.

In a small bowl, whisk together the rest and drizzle over salad. Serve.

Saturday, August 27, 2011

L'Entrecote Orientale

L'Entrecote Orientale
Serves 4

4 10-oz SIRLOIN steaks
1 Tbsp each of soy sauce and fresh minced ginger
Sauce Orientale

Mix the soy sauce and ginger, spread on top of steaks and set aside for 10 minutes.

Roast steaks to desired doneness and top with Sauce Orientale.

Sauce Orientale
1 Tbsp each of soy sauce, cornstarch and ginger, shredded
1/4 cup each chicken stock, water chestnuts, sliced thin, Celery, Edward slices and tomato, peeled, core removed
1 Tbsp oil
1 Tbsp sugar

Add soy sauce chicken stock; bring to a boil. Slightly Thicken with cornstarch and flavour of ginger.

Saute water chest nuts, celery and tomatoes in oil in a separate pan and add to sauce. Stir in sugar.

Friday, August 26, 2011

Basil and Cream Salmon

Basil and cream salmon
Serves 4

2 Tbsp e. v. olive oil
4 salmon fillets (about 6-oz each)
1 and 1/2 cup creme fraiche
more fresh basil leaves, half of them chopped
1 lb pasta of your choice

Cook pasta.

In the meantime, in a large frying pan, cook salmon, start over high heat, about 4 minutes, and then turn and lower the heat: the chef only another 3-4 minutes, depending on the thickness.

Remove from pan when done and set-aside on a plate covered with foil to keep warm.

Deglaze bits left in the pan with whipped cream and chopped basil.

Remove the pan from the burner once the cream starts to bubble.

Plate fillets with a portion of pasta on the page and sauce over a part of the salmon.

Finish with 1 or 2 basil leaves and a slice of tomato.


Thursday, August 25, 2011

Christmas Spinach Salad with Lemon Rum Sauce

Spinach Salad with Lemon Rum Sauce
Serves 8

4 red peppers cut into triangles
2 (10 oz.) packages, baby spinach, cleaned
1 cup of lemon Rum
1/4 cup key lime juice
1 cup of mayonnaise
1 tsp lemon zest
1 Tbsp coriander, chopped
3/4 cup of olive oil e.v.

In a saucepan heat Rome and key lime juice on medium heat, and simmer until reduced by half. Remove from heat and cool in your freezer for 5 minutes.

When cooled, combine it with next 3 ingredients and whisk well. Drizzle in the olive oil slowly and keep whisking until it is incorporated in all.

Throw this dressing with spinach and red peppers and serve. Save a little dressing to dress plates.

Wednesday, August 24, 2011

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Tuesday, August 23, 2011

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Monday, August 22, 2011

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Saturday, August 20, 2011

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Wednesday, August 17, 2011

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Tuesday, August 16, 2011

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Sunday, August 14, 2011

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Saturday, August 13, 2011

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Friday, August 12, 2011

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Thursday, August 11, 2011

Caesar Salad with Spicy Shrimp

Caesar salad with Spicy Shrimp
Serves 4

4 corn tostadas (pre-baked tortillas)
1 Tbsp canola oil
1 tsp chilli powder
Coarse salt and ground pepper
1 lb medium shrimp, peeled and deveined
cup reduced fat mayonnaise
1/3 Tbsp fresh lime juice
2 Tbsp grated Parmesan cheese, plus more for constant
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 and 1/2 lb), cut into 1-inch pieces

Heat your chickens.

In a large bowl, toss shrimp with oil and chili powder. Season with salt and pepper and lay them flat on a broiler pan; Cook until browned and opaque everywhere, not more than 3-4 minutes, turn once.

In a small bowl, make the dressing, whisking together mayo, lime juice, parmesan cheese, anchovies and 2 Tbsp water. Season with salt and pepper.

Break tostadas in pieces, bite-size.

To serve, throw romaine with a bandage, divide among 4 plates and top each with shrimp and tostada pieces. Relentlessly with more Parmesan cheese.

Wednesday, August 10, 2011

Blackberry Almond Garden Salad

BlackBerry Almond Garden Salad
Serves 4-6

(2) 1 lb bags Spring Mix salad
1 large can mandarin oranges (drained)
1/2 cup balsamic vinegar
2 Tbsp olive oil
3 Tbsp sugar
1/2 fresh or frozen Blueberries (thawed)

Mix the dressing ahead of time to marinate berries. Pour over Salad Greens and top with slivered almonds.

Tuesday, August 9, 2011

Baby Greens with Raspberry Vinaigrette

Baby Greens with Raspberry Vinaigrette
Serves 8

1 cup of raspberries
1/3 cup balsamic vinegar
2/3 cup e. v. olive oil
10 cups mesclun Greens, baby mixed or
2 medium fennel bulbs, thinly sliced
2 cups dried Cranberries
8 to 10 tangerines (seedless, of course) or 4 to 5 oranges, peeled and segmented
1 cup toasted Pecans or walnuts

For the dressing, combine raspberries, balsamic vinegar and olive oil in a blender. Pulse until smooth.

Use a really large salad bowl, toss the Greens, fennel and Cranberries. Add tangerines or oranges. Just before serving, add nuts and throw with just enough raspberry vinaigrette to lightly coat green. Serve immediately.

Monday, August 8, 2011

Asparagus with Goat Cheese and Pignolas

Asparagus with Goat Cheese and Pignolas
Serves 4

1 lb fresh asparagus
1 large main Bibb lettuce, grated
3 plum tomatoes, diced
1/4 tsp salt
1 (3-oz) package goat cheese, crumbled
1/4 cup pine nuts, toasted
Basil vinaigrette (recipe below)

Snap off and discard tough ends of asparagus.

Cook in boiling salted water for 3 minutes or until crisp-tender; brain drain. Crashing out in the icewater stop the cooking process; brain drain.

Arrange the salad on a serving plat ter. Shaking the tomatoes with salt. Top salad with asparagus, goat cheese, tomatoes and pine nuts. Drizzle with Basil Vinaigrette before serving.

Basil Vinaigrette Dressing
Makes 2/3 cup

2 Tbsp each chopped fresh basil and balsamic vinegar
1 tsp sugar
1/2 tsp each salt and round pepper
1/2 cup of olive oil

Whisk together basil and next 4 ingredients. Gradually whisk in oil, mixing well.

Sunday, August 7, 2011

Asian Pear salad

Asian pear salad
Serves 4

3 Tbsp lemon juice
1 Tbsp rice wine vinegar and sugar
2 Tbsp olive oil
Kosher salt to taste
cup Celery leaves, from single Celery ribs
cup fixed-blade-parsley leaves
1/2 CU Brussels sprouts: Radish, alfalfa or bean
2 scallions, thinly sliced
1 large (approx. 3-lb), Asian pear, quartered and sliced thin

For the battle dressing: whisk together in a large bowl, lemon juice, vinegar and sugar. While whisking constantly drizzle in oil; season with salt to taste.

For the salad: Add Celery leaves, parsley, Brussels sprouts, scallions and PEAR to bowl with a bandage. Throw good; serve immediately.

Saturday, August 6, 2011

Apple Raisin Spinach Salad

Apple Raisin Spinach Salad
Serves 6

2 packages (6 oz each) fresh baby spinach
1 medium apple, chopped
1/2 cup raisins
2 Tbsp each chopped peanuts and olive oil
1 Tbsp each of sugar and cider vinegar
1/4 tsp salt

In a large bowl, combine spinach, apple, raisins, and peanuts.

In a container with a tight-fitting lid, combine the remaining ingredients, shake well and drizzle over salad; submit to coat.

Friday, August 5, 2011

Spicy Chipotle Meatballs with Rice

Spicy Chipotle Meatballs with rice
Serves 4

1 Tbsp olive oil
1 medium onion, chopped
6 Cloves garlic cloves, finely chopped
1 28 oz can whole tomatoes
2 to 3 tsp chopped canned chipotle chili in adobo sauce
1 cup long grain white rice
1 and 1/2 lb ground beef chuck
1/2 cup chopped fresh cilantro, plus more for serving
1/4 cup breadcrumbs
1 large egg, beaten
1 tsp ground cumin
Kosher salt and black pepper

Heat oil in a large skillet over medium heat. Add onion and garlic and half cook, stirring occasionally, until beginning to brown, 5-7 minutes. Add tomatoes (with their juice) and chipotles; use a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15-20 minutes. If the sauce becomes too thick, add up to 1/2 cup of water.

In the meantime, cook the rice according to package directions.

While the rice is cooking, in a medium bowl, combine beef, cilantro, breadcrumbs, egg, cumin, the remaining half ofthe garlic, 1/2 tsp salt and pepper. Shape the mixture into 16 Meatballs (around 2 game-handling establishment Tbsp each).

Heat broiler chickens, and. place meatballs on a foil-lined baking sheet and broil, turn once, until cooked through, 8-12 minutes. Add the Meatballs to the sauce. Serve over rice and shake with more coriander.


Thursday, August 4, 2011

Fried Zucchini with Toasted Garlic and Lime

Fried Zucchini with Toasted Garlic and Lime (Calabacitas al Mojo de Ajo)
Serves: 4

1 lb (about 4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 Tbsp unsalted butter
1 Tbsp vegetable oil
6 Cloves garlic cloves, peeled and very thinly sliced
1 Tbsp freshly squeezed lime juice
A generous 1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
2 Tbsp chopped flat-leaf parsley

Heat butter and oil over medium-low heat in a large enough to hold the zucchini in a single layer skillet. Add garlic and stir often until light brown, about 3 minutes. Do not burn.

The inside scoop into the garlic and set aside for later.

Raise the heat to medium-high, add zucchini pan and FRY, shaking, 8 to 10 minutes until browned and tender-leave it a little crunchy.

Remove from heat, add lime and roasted garlic; caste thoroughly. Shaking with pepper, oregano and parsley and then mix the taste for salt and serve in a hot dish.

Wednesday, August 3, 2011

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Tuesday, August 2, 2011

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Monday, August 1, 2011

Couscous with Artichokes and Walnuts

Couscous with artichokes and walnuts
Serves 6

3/4 tsp dried oregano
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp olive oil
1 3/4 cup of couscous
2 (6 and 1/2 oz) jars marinated artichoke hearts--quartered and drained
1/3 cup chopped walnuts
1 Tbsp lemon juice
2 Tbsp chopped parsley

In a 3 and 1/2-quart saucepan, combine water, Bay leaves, oregano, salt, pepper and olive oil. Bring to a boil and

stir in couscous. Bring back to a boil. Cover and remove from heat. Set aside 5 minutes.

Uncover and stir in artichoke hearts, walnuts, lemon juice and parsley. Restore and allocated 5 minutes before serving.

BlackBerry cobbler

You can use fresh or frozen Blackberries to this Shoemaker. If using frozen, defrost and drain first. You must do a taste test to adjust the sugar levels. Some berries are more acidic than others and need more sugar to balance.

1 place the berries, sugar, lemon juice, lemon zest, cinnamon and cornstarch in a 9 x 9 casserole dish. Stir to coat evenly with sugar berries. Let sit for 30 minutes.

2 Preheat oven to 350 f. In a medium sized bowl, whisk together 3 tablespoons sugar, flour, baking powder and salt. Cut in butter with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Use a wooden spoon to stir in the eggs and milk until the bread is merely moistened.

3 Takes large spoonfuls, drop bread mixture of berries. Place in oven and bake for 30 minutes or until berry blend is perl and topping is nicely browned.

Great served with whipped cream or vanilla ice cream.

Profit: Makes 9 servings.