Please select a receipe: [ 3,682 Total ]
| Omelets |
4 Eggs 4 tb Milk or light cream 4 tb Milk or light cream .... |
[ More ] 208 Reads |
| Omelet and Noodle Dinner |
1/2 c Frying oil (or more) 1/2 c Bean sprouts 1/2 c Bean sprouts .... |
[ More ] 170 Reads |
| Omelet & Noodle Dinner |
1/2 c Frying oil (or more) 1/2 c Bean sprouts 1/2 c Bean sprouts .... |
[ More ] 166 Reads |
| Olive-Stuffed Rabbit Meat |
2 saddles rabbit (hipps?) salt and pepper 3 clove of garlic chopped 1/2 cup tomato juice 1/2 chopped rosemary 3 tsbps chopped olives 3 large tomatoes peeled, seeded and chooped 1/2 cup chicken stock 2 tbsps oilve oil Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper. Mix together the chopped garlic and the olives. Spread this stuffing down the centre of each saddle. Roll up the meat, taking care to roll tightly and neatly. Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown. Add the tomatoes, stock and tomato juice to the pan, stirring well to mix. Season with salt and pepper cover and cook on a moderate heat for 20 minutes. Check the level of the liquid in the pan frequently, stirring and shaking the ingredients from time to time, after 20 minutes remove the rolls to a hot plate and allow the remaining sauce to reduce and thicken. Cut the rolls into slices and serve on the tomato sauce. Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper. Mix together the chopped garlic and the olives. Spread this stuffing down the centre of each saddle. Roll up the meat, taking care to roll tightly and neatly. Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown. Add the tomatoes, stock and tomato juice to the pan, stirring well to mix. Season with salt and pepper cover and cook on a moderate heat for 20 minutes. Check the level of the liquid in the pan frequently, stirring and shaking the ingredients from time to time, after 20 minutes remove the rolls to a hot plate and allow the remaining sauce to reduce and thicken. Cut the rolls into slices and serve on the tomato sauce. .... |
[ More ] 159 Reads |
| Olive Potato Frittata |
2 tablespoons olive oil -- or cooking oil 2 tablespoons olive oil -- or cooking oil .... |
[ More ] 160 Reads |
| Olive Garden Shrimp Cristoforo |
--------------------------------BASIL BUTTER-------------------------------- 2 oz Fresh basil leaves (about - 2 bunches 10 oz Butter, softened - 2 bunches 10 oz Butter, softened .... |
[ More ] 167 Reads |
| Olive Garden Seafood Torcello |
-----waldine van geffen vghc 1 lb Cod fillets 6 oz Clams; drain; chop 6 oz Clams; drain; chop .... |
[ More ] 160 Reads |
| Old-Time Country Ham with Redeye Gravy |
6 Cured ham slices,1/2" thick 6 Cured ham slices,1/2" thick .... |
[ More ] 175 Reads |
| Old-Fashioned Macaroni and Cheese |
4 oz Macaroni; cooked & drained (to make 2 cups) 1 c Milk (to make 2 cups) 1 c Milk .... |
[ More ] 187 Reads |
| Old-Fashioned Corn Dogs |
--- ----MARTHA WHITE'S SOUTHERN SAMP--------------- Vegetable oil or shortening -for deep frying 1 c Martha White Self-Rising --- ----MARTHA WHITE'S SOUTHERN SAMP--------------- Vegetable oil or shortening -for deep frying 1 c Martha White Self-Rising .... |
[ More ] 184 Reads |