 |
Free Recipes, Easy Meals and Special Dinners @ iChefRecipes, food and cooking information at your fingertips. |
 |
|||||||||
|
|||||||||||
|
|||||||||||
Recipe Categories
iChef Features
Cookbook Store
Lots of great cookbooks and readers' comments.
Free eCookbooks
|
Home
Search
Register
Login
Member List
Blogs
Recent Posts
Archives| Viewing User Profile for: bestrecipes | |||||||||||||||||||||||
| About | Contact | ||||||||||||||||||||||
|
|
||||||||||||||||||||||
| Post Statistics | |||||||||||||||||||||||
|
bestrecipes has contributed to 10 posts out of 2154 total posts
(0.46%) in 752 days (0.01 posts per day).
20 Most recent posts:
Ethnic Recipes »
Brigadeiro - Brazilian dessert May 26, 2011 02:12 PM
(Total replies: 1)
Named after Brigadier Eduardo Gomes, known politician and military figure, who loved these candies. 3/4 c. sweetened condensed milk 1 1/2 tbsp. unsweetened cocoa 1 tbsp. butter 3 tbsp. chocolate chips In a small saucepan place the condensed milk, cocoa and butter. Stir well to incorporate all the cocoa mixture. Place over low heat and cook about 5-6 minutes stirring constantly. At first the mixture is soft but after about 2 minutes start to thicken. You know it’s ready when the mixture becomes sticky. Allow mixture to cool about 15 minutes (so they can be shaped by hand without sticking). With a little oil (or melted butter) on your hands, make balls with the size of a Raffaello candy. Candies are very shiny. On a plate, sprinkle 3 tablespoons of chocolate chips. Dredge the balls in this mixture. Place them on a platein candy papers and refrigerateserve immediately. Yield: 8 Click here for pictures with these delicious candies: http://www.world-best-recipes.com/ You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/ Edited by bestrecipes on May 26, 2011 at 02:17 PM
Ethnic Recipes »
SPRITZ-BOUY (HUNGARIAN DESSERT) May 14, 2011 04:59 PM
(Total replies: 0)
1 c. sugar 5 c. flour 3 sticks margarine (or 1 stick butter & 2 margarine) 1 orange rind 1 lemon rind 1/2 tsp. baking soda 4 egg yolks 1 tsp. vanilla 2 heaping tbsp. of sour cream Mix dry ingredients with the buttermargarine, (like pie dough) and add the beaten egg yolks, sour cream and vanilla. Work dough well. Press dough into bottom of large cookie sheet, using more than half of dough for bottom. Cover with favorite jellyjam. Make criss-cross design by rolling pencil thickensless by hands on board. Bake at 350 degrees for 30 minutes until lightly browned on top. When cooled, cut into squares and sprinkle with sifted powdered sugar. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
RUSSIAN CHICKEN May 7, 2011 04:51 PM
(Total replies: 1)
1 pkg. dry onion soup 8 oz. bottle red Russian dressing 8 oz. jar apricot preserves Cut up chicken Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
GREEK LEMON CHICKEN May 7, 2011 04:47 PM
(Total replies: 3)
–MARINADE:– 1 c. fruity white wine 1/4 c. olive oil 1/4 c. fresh lemon juice 1 tsp. lemon peel, freshly grated 1 tsp. salt 1 tsp. freshly ground black pepper 3 cloves garlic, crushed 6 whole lg. chicken breasts, boned and skinned 3 tbsp. olive oil 2 tbsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 2 tsp. prepared mustard 1 c. milk 2 egg yolks Freshly grated peel of 1 lemon 1 tsp. fresh lemon juice 1 tsp. dried dillweed 1/4 c. fresh parsley, minced 1 c. sour cream 1/4 c. butter, melted 1/2 c. feta cheese, crumbled 1 lb. angel hair pasta, cooked al dente and kept warm 1/2 c. muenster cheese, shredded In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserolein plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside. In saucepan, melt 2 tablespoons butter blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta stir well. Place in greased 9? x 13? casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
ITALIAN CHICKEN CUTLETS May 7, 2011 04:45 PM
(Total replies: 3)
ITALIAN ROAST CHICKEN 1 fryer, cut up & washed 2-3 tbsp. oil (for baking sheet pan) 2-3 cloves garlic Sage leaves, crumpled Parsley Garlic salt Oregano Salt Pepper Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
ITALIAN CHICKEN CUTLETS May 7, 2011 04:44 PM
(Total replies: 3)
ITALIAN CHICKEN WITH FRESH VEGETABLES 2 skinless, boneless chicken breast, split 1 (16 oz.) can tomatoes 1 sm. can black olives 1 zucchini, sliced 1 summer squash, sliced 1 green pepper, sliced Handful of fresh green beans 1 med. onion, cut in wedges 1/2 tsp. oregano 1/4 tsp. basil Salt and pepper Garlic powder Mozzarella cheese, shredded Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil – cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
ITALIAN CHICKEN CUTLETS May 7, 2011 04:42 PM
(Total replies: 3)
ITALIAN CHICKEN 1 frying chicken, cut up 2 tbsp. melted butter Salt & pepper 2 tbsp. dry Italian salad dressing mix 1 can condensed mushroom soup 2 (3 oz.) pkg. cream cheese (cut into cubes) Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
CHICKEN ALA BELGIQUE May 7, 2011 04:40 PM
(Total replies: 0)
Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne 3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream Stir until heated through and slightly thickened. Pour over meat. Serve with rice. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Ethnic Recipes »
ITALIAN CHICKEN CUTLETS May 7, 2011 04:39 PM
(Total replies: 3)
2 whole chicken breasts, skinned, boned, halved 1/4 c. flour 3/4 c. dry bread crumbs 1 tsp. dried oregano leaves 1/4 tsp. salt 1 egg, beaten 1 tbsp. water 1 (8 oz.) can tomato sauce 1/4 tsp. dried basil leaves 1/8 tsp. garlic powder 1/4 c. oil 4 slices (4 oz.) Mozzarella cheese 1/4 c. grated Parmesan cheese Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrapwaxed paper. Working from center, gently pound chicken with rolling pinflat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour. In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip each cutlet in egg mixture coat with crumb mixture. In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over medium high heat until it ripples. Add cutlets cook until crisp and golden brown on one side, 6 to 8 minutes. Turn cook other side about 2 minutesuntil chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute. Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/
Vegetarian Recipes »
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES May 4, 2011 03:14 PM
(Total replies: 0)
6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 lb. fettuccine Light red wine like a bezujoliasGarbaresco Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve. You can find here a lot of recipes from all over the world: http://www.world-best-recipes.com/ |
|||||||||||||||||||||||
| Time: Fri May 24, 2013 9:58 AM | CFBB v1.2.1 | 47 ms. |
| © AderSoftware 2002-2004 |
