Yellow Smooth Hollandaise sauce

Hollandaise Dipping Sauce

Hollandaise Sauce

Ingredients:

  • 4 egg yolks
  • 1 tablespoon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon cream sherry
  • drops of Tabasco sauce
  • 1/2 cup melted butter

Method:

1. Combine egg yolks, lemon juice, cream sherry and tabasco in top of double boiler.

2. Heat water in bottom of double boiler to boiling point. 3. With whisk, mix mixture over until egg is creamy and will thicken to consistency of soft pudding.

4. Remove from heat and continue to whisk while slowly adding butter

Seafood Shrimp Fish Creole with Fettuccini

Seafood Shrimp and Creole Fettuccine

Seafood Fettuccine Creole

Ingredients:

Serves 6

  • 1 pound raw shelled shrimp
  • 1 pound fish fillets "Cod or Mahi Mahi"
  • 3 cups cooked Fettuccine
  • 1/4 Stick butter
  • 1/4 cup flour
  • 1 cup chicken stock
  • 1 can tomato sauce
  • 1/2 cup chopped green onions
  • 1/2 cup chopped parsley
  • 1/4 cup chopped red bell pepper
  • 4 cloves minced garlic
  • 1/2 teaspoon thyme
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons salt

Method:

1. In large skillet add the butter on midim heat then four stirring vigorously until the flour is golden brown 2. Pour on the chicken stock and whisk it constantly until thickened and smooth. 3. Add other ingredients, but not the fettuccini and simmer for 13 minutes remaining. 4. Serve hot on top of the Fettuccine pasta.

Baked Turnip Shrimp Casserole

Baked Seafood Prawns Casserole

Shrimp and Turnip Casserole

Ingredients:

  • 1 pound shrimp, shelled
  • 4 cups turnip small cubs cut
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 2 cloves minced garlic
  • 2 tablespoons butter
  • 2 cups cooked rice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoon mayonnaise
  • 1 cup buttered soft bread crumbs

Method:

1. Melt the butter in large skillet and add onions, garlic, turnip, bell pepper, celery and cook until vegetables are tender.

2. Stir in other ingredients, but not the bread crumbs; transfer wot oven prof shallow casserole and top with bread crumbs.

3. Bake in preheated 350° F. oven 40 minutes.

Baked Shrimp Casserole

Baked Seafood Prawns Casserole

Shrimp Casserole

Ingredients:

  • 1 pound shrimp, shelled and deveined
  • 1 cup chopped onions
  • 3 cups cooked macaroni
  • 3/4 cup chopped green bell pepper
  • 2 clove garlic, minced
  • 2 tablespoons butter
  • 1 can cream of mushroom soup
  • 2 tablespoon chopped parsley
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 slices white bread, soaked in 1/2 cup milk
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons salt

Method:

1. In large saucepan, add butter and cook, garlic, onions, bell pepper and garlic until tender.

2. Add the shrimp; a]nd cook 3 minutes longer.

3. Add all other ingriedints including the soop; leaving one psoon of parsley for garnishing and mix well.

4. Transfare to oven proof shallow 2-quart casserole. ·

5. Bake in preheated 350° F. oven 20 minutes... enjoy!

Shrimp Fettuccine Tasty Seafood Touch

Seafood Shrimp and Pasta Fettuccine

Shrimp and pasta

Ingredients:

  • 1/2 pound medium shrimp. shelled and deveined
  • 8 ounces pasta cooked fettuccine
  • 2 tablespoons butter
  • 1/2cup heavy cream
  • 1/4 cup finely chopped green onions
  • 1/2 cup chicken broth
  • 1/2 spoon flour
  • 2 gloves minced garlic
  • 1 tablespoon brandy
  • 1 tablespoon grated orange rind
  • 1/2 teaspoon dried tarragon

Method:

1. In large skillet, over midim-high heat add the butter and saute the garlic for 1 min, add the flour and keep stiring another 2 min or till became brown 2. Add chickin stock, cream, green onion, brandy, orange peel and tarragon: stir over high heat until scace thickend 3. Add the shrimp fond cook another 4 minutes, stirring frequently. 4. Stir in the pasta, or serve on top.

Cocktail and Shrimp Sauce

Seafood Prawns with leek

Shrimp Sauce

Ingredients:

  • 1 cup tomato Sauce
  • 1 cup mayonnaise
  • 1 hard-cooked egg. chopped
  • 1/2 teaspoon mustard
  • 1/2 teaspoon grated onion
  • 1/4 cup pickle relish
  • 1/2 teaspoon all spices
  • 3 tablespoons brown sugar
  • 2 table spoon vinegar
  • 1 tablespoon lemon juice

Method:

1. In food processor combine all ingredients; and process for one minute for desired texture.

2. Serve with baked or broiled shrimp.

Large Stuffed Fish Oven Baked

Seafood Prawns with leek

Stuffed Red Snapper

Ingredients:

  • 1 large cleaned red snapper (about 6 pounds)
  • 1/4 cup chopped celery
  • 2 gloved minced garlic
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley
  • 2 cups bread crumbs
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 2 tablespoons chopped green pepper
  • fish Sauce

Method:

1. iN sauce pan saute celery and garlic in butter until soft.

2. Add all other ingredients parsley, bread crumbs, thyme, sage and pepper; mix well,

3. Stuff into cavity of fish and pressing well.

4. Sew cavity closed if needed with toothpicks.

5. Heat the oven on 350 F and bake uncovered (allow 10 minutes per pound),

Baste with the fish sauce every 15 min .

Sauce for Basting and Baking Fish

Fish Sauce for Baking and Basting

Fish Sauce

Ingredients:

  • 3/4 cup salad oil
  • 3 tablespoons melted butter
  • 2 tablespoons lemon juice
  • 3 tablespoons dry vermouth
  • 1/4 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons
  • Worcestershire sauce
  • 1/4 teaspoon cayenne pepper

Method:

1 Mix all ingredients very well, using whisker or slow speed processor.

Seafood Salad Shrimp and Macaroni

Seafood Prawns with leek

Shrimp Mac Salad

Ingredients:

  • 1 package (8 ounces) frozen cooked shrimp
  • 3 cups cooked macaroni elbow
  • 1/2 cup minced onions
  • 1 cup minced sweet pickles
  • 1 1/2 cups thinly sliced celery
  • 1/4 cup diced sweet pepper
  • 3 hard-cooked eggs, chopped
  • 1 tablespoon lemon juice
  • 1 cup mayonnaise

Method:

1. Combine all ingredients; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Creole Fish Halibut Cod and Shrimp Soup

Creole Fish Soupe of Cod and shrimp

Fish Soup

Ingredients:

  • 1 pound fish such as halibut, cod, red shredded
  • 1 pound shelled shrimp small - medium
  • 1 cup minced onion
  • 1 cup diced potatoes
  • 1 cup diced tomato
  • 1 table spoon tomato paste
  • 3 gloves garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 2 table spoon lemon juice
  • 6 cups chicken broth
  • pinch of salt of taste

Method:

1. Start with olive oil with garlic in a large saucepan stir the garlic in for one min, then add all other ingredients except lemon juice.

2. Simmer 40 minutes, or until vegetables are tender.

3. Add lemon juice; stir and serve.... enjoy

Healthy Quick baked Shrimp Creole

Healthy Baked Shrimp Creole with Cornflak

Baked Shrimp

Ingredients:

  • 2 eggs, slightly beaten
  • 1/4 cup water
  • 2 cups shrimp,
  • shelled and deveined
  • 2 cups cornflake crumbs
  • 2 minced garlic
  • 2 tablespoon olive oil
  • vegetable oil for oiling the pan
  • salt and pepper

Method:

1. Beate ggs slightly with water, olive oil and galrlic, sprinkle with salt and pepper.

2. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again.

3. Place shrimp in well-oiled shallow baking pan so they do not touch.

4. Turn once with a broad spatula so that both sides are oiled.

5. Bake in preheated 450° F. oven 6 to 8 minutes. Serve with Remoulade Sauce... enjoy!

Quick Jambalaya with Shrimp and Scallop

Scallop shrimp jambalaya casserole

Shrimp Scallop Jambalaya

Ingredients:

  • 2 tablespoons butter
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 1 cup chopped scallion
  • 1 clove minced garlic
  • 1 cup uncooked rice
  • 1 1/2 cup chicken broth
  • 2 cups diced tomato tomatoes
  • 1 cup of raw shrimp
  • 1 cup scallop
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 tea spoon cayenne pepper

Method:

1. Melt butter in large skillet; add bell pepper, celery and onions and cook until soft but not brown.

2. Stir in remaining ingredients and bring to a boil

3. Stir mixture once or twice, reduce heat, cover, and simmer 20 minutes or until rice is tender (mixture should be slightly moist).

4. Correct seasonings if necessary; fluff with fork and serve.

Baked Shrimp Casserole with Chives

Seafood Prawns Casserole and chives

Shrimp de Jonghe

Ingredients:

  • 4 to 5 pounds cooked shrimp. shelled and deveined
  • 1 cup butter or margarine, melted
  • 2 cloves garlic, minced
  • 1/2 cup chopped chives
  • 1/2 teaspoon paprika
  • 1/2 cup sherry
  • pinch of cayenne pepper
  • 2 cups soft bread crumbs

Method:

1. Melt butter in saucepan; add garlic, chives, paprika, cayenne and sherry.

2. Mix well, cover and simmer slowly 20 minutes.

3. Toss shrimp and bread crumbs together; add to butter-herb mixture, tossing to coat, then transfer to buttered casserole.

4. Bake in preheated 325° F. oven about 20 minutes.

Seafood Tray Shrimp and Broccoli

Seafood Prawns with Broccoli

Shrimp Divan

Ingredients:

  • 1 pound medium shrimp, shelled and deveined
  • 3 Cups broccoli washed and cut small
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • salt and pepper to taste
  • 1 can (10 ounces) condensed cream of celery soup
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 cup Gruyère shredded cheese
  • 1 cup buttered crumbs

Method:

1. Arrange broccoli in greased 7xll inch baking dish; cover with shrimp and sprinkle herbs.

2. Combine other ingredients, soup, mayonnaise, lemon juice pour over shrimp.

3. Add freshly ground pepper and salt if needed. Top with cheese and buttered crumbs; bake in preheated 350° F. oven 20 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or packaged stuffing; mix with about 3 tablespoons melted butter.

Black-eyed Beans with Lamb

Black eyed beans and lamb stew

Lamb with Beans

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1 1/2 pound lamb rib-lets
  • 2 cans diced tomatoes
  • 4 cups chicken broth
  • 1 cup white wine
  • 1/2 cup chopped parsley
  • 1/2 lemon, sliced and seeded
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • 1 bayleaf
  • 1 teaspoon minced garlic
  • 2 cups black-eyed peas

Method:

1. Heat oil in large Dutch oven; dust rlblets with flour and brown on all sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices, black-eyed and seasonings.

3. Cover and simmer 1 hours.

4 Serve on top of Saffron or white rice

Breakfast Lunch White Beens Soup

White beans and ham soup for all occasions

White Beans and Ham

Ingredients:

  • 2 cups diced cooked ham
  • 1 cup chopped green bell pepper
  • 2 tablespoons tomato paste
  • 1 cup chopped onions
  • 2 cups cooked white beans
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 black pepper

Method:

1. Combine all ingredients in a large, heavy skillet; bring to a boil.

2. Cover and simmer 15 minutes. 3. Serve hot on top of cooked rice or Quinoa... Enjoy

House Salad Cabbage and Scallion

Green House fresh salad Scallion Vinaigrette

Cabbage Salad

Ingredients:

    2 cups chopped romain lettuce

    1 cup shredded white cabbage

    3 carrots, shredded

    2 ribs celery, diced

    1 cup diced doced red pepper

    1/2 cup minced radish

    2 tomatoes, cut in quarters

    Scallion Vinaigrette

Method:

1. Put all ingredients except tomatoes, radishes and dressing in salad bowl.

2. Add about 4 tablespoons dressing over salad; toss (add more dressing to taste).

3. Garnish with tomatoes

Scallion Fresh Salad Dressing

Green onion fresh salad dressing

Scallion Vinaigrette

Ingredients:

  • 1 egg yolk
  • 1 cup chopped green onions
  • 3 table spoons wine vinegar
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon chopped garlic clove
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon Worcestershire Sauce
  • 1 cup olive oil

Method:

1. Combine all ingredients in blender and process short to keep some texture... Enjoy

Mediterranean Classic Chicken with Leek

Seafood Scallop Salad and Cabbage

Classic Chicken with leek

Ingredients:

  • 1 1/4 pounds boneless chicken breasts or thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 2 onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 5 cups chicken broth
  • 8 tomatoes, chopped
  • 1/2 pound chopped leeks
  • 1 1/2 cup uncooked rice
  • 2 ribs celery, chopped
  • 1 teaspoon salt
  • l/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 bay leaf

Method:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour bums, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, leeks, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer

Scallop Salad with Fresh Vegetable

Seafood Scallop Salad and Cabbage

Scallop Salad

Ingredients:

  • 1 pound bay scallops
  • 1/2 cup freshly squeezed lime Juice
  • 2 tablespoons sliced scallions
  • 1 tablespoon chopped fresh Cilantro leaves
  • 1 tablespoon olive oil
  • 1 small clove garlic, cut in half
  • 1/4 teaspoon Tabasco sauce
  • 1 small head cabbage
  • 1 medium red bell pepper, cut into strips
  • 1 medium, tomato cut into wedges
  • 1 small cucumber sliced
  • 1 small cucumber liced
  • 1/4 teaspoon salt

Method:

1. In medium bowl, combine uncooked scallops, lime juice, scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on cabbage, garnishing with fresh coriander if desired.

Seafood Salad for all Occasions

Seafood Potato Salad Parsley and Garlic

Seafood Potato Salad

Ingredients:

  • 8 ounces frozen cooked shrimp. thawed and deveined
  • 1 can (6 to 7 ounces) tuna, drained
  • 3 cups cooked potato, cooled and cut into small cubes
  • 1/2 cup minced onions
  • 1/2 cup minced sweet pickles
  • 1 cups minced celery
  • 1/4 cup diced sweet red pepper
  • 3 hard-cooked eggs, chopped
  • 1 tablespoon lemon juice
  • 1 cup mayonnaise

Method:

1. Combine all ingredients except greens; season to taste and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

Another Potato Salad More Ingredients

Potato Salad Parley and Garlic

Potato Salad 2

Ingredients:

  • 6 medium potatoes
  • 2 tablespoons minced green pepper
  • 1/4 cup minced green onion
  • 1/4cup minced onion
  • 1 small clove minced garlic
  • 1/4 cup chopped celery
  • 1/4 cup chopped parsley
  • 2 tablespoons minced hot peppers
  • 2 teaspoons salt
  • 2 tablespoons salad oil
  • 2 tablespoons vinegar
  • 3 hard-cooked eggs
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper
  • 1 teaspoon vinegar
  • 1/3 cup mayonnaise

Method:

1. Combine bell pepper, onions, garlic, celery, parsley and hot peppers.

2. Sprinkle mixture with salt, oil and 2 tablespoons vinegar; set aside.

3. Scrub unpeeled potatoes and boil until soft; peel, cut into bite-size pieces and place in large bowl.

4. Separate egg whites and yolks; chop whites and add to potatoes, along with marinated bell pepper mixture.

5. Mash yolks with Worcestershire sauce, pepper sauce and 1 teaspoon vinegar; mix with mayonnaise and add to potato mixture.

6. Mix salad lightly but well.

Creamy White Asparagus Soup

Creole White Bean soup with Sausage

Asparagus Soup

Ingredients:

  • 1 pound asparagus, trimmed and chopped
  • 2 tablespoons cornstarch
  • 2 cups milk or half-and-half
  • 2 tablespoons butter
  • 2 tablespoons dry sherry
  • 1 teaspoon salt and freshly ground pepper

Method:

1. Cook asparagus in boiling water in 2-quart saucepan until tender; drain, reserving 112 cup cooking liquid.

2. Place reserved liquid and all but 1/2 cup asparagus in blender or food processor; blend until smooth.

3. In same saucepan, combine cornstarch, salt and pepper; gradually stir in milk until smooth.

4. Add butter; stirring constantly, bring to boil over medium-low heat and boil l minute.

5. Stir in asparagus puree and sherry; blend well, then add reserved 1'2 cup asparagus

6. Cook until heated through, stirring constantly.

White Bean Soup for All Occasions

Creole White Bean soup with Sausage

White Bean Soup

Ingredients:

  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/4 cup chopped bell pepper
  • 2 tablespoons butter
  • 1 pound smoked sausage. cut into 1'2-inch slices
  • 1 can (8 ounces) tomato sauce
  • 2 cans (16 ounces each) navy beans with bacon (undrained)
  • 4 cups water salt and Freshly ground pepper

Method:

1. In large saucepan, cook onion, celery and bell pepper in butter until soft

2. Add sausages and tomato sauce; simmer 15 to 20 minutes.

3. In separate saucepan, bring navy beans with bacon to boil.

4. Puree beans and their liquid in a food processor or blender; add to ham mixture.

5. Add the water; season t o taste and simmer for 1 hour. Serve piping hot.

Smoked Trout for Fish Pate

Southern Smokies Trout Pate

Smokies Trout Pate

Ingredients:

  • 1/3 cup flaked smoked Trout fish
  • 1 package (8 ounces) cream cheese
  • 1/2 cup butter softened
  • 2 tablespoons red wine
  • 1 tablespoon lemon juice
  • 1/2 clove garlic, crushed
  • 1/2 teaspoon black pepper
  • lemon wedge

Method:

1. Combine all ingredients except lemon wedges in a processor bowl; process until ingredients are mixed well.

2. Chill in molds or crocks

3. Serve on toastfingers or crackers squeeze lemonwedge sover pate.

Another Remoulade Crudltes Sauce

Vegetable Crudltes Remoulade
  • 1/2cup Creole or brown mustard
  • 1/2 cup salad oil
  • 1/4 cup catchup
  • 1/4 cup cider vinegar
  • 1/4 teaspoon Tabasco sauce
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green bell pepper
  • 3 tablespoons chopped mushroom
  • 1/2 cup sherry tomato
  • 1 small carrot

Method:

1. Combine mustard, oil, catchup, vinegar, Tabasco and chopped vegetables; cover and chill.

2. Blend the mixture in blender for short time with some texture, don't over process it.. enjoy!

Original Fluffy Pancakes

Plain Fluffy Pancakes Original Recipe

Pancakes

Ingredients:

  • 4 eggs
  • 2 1/4 cup plain flour
  • 2 cups milk
  • 1/2 teaspoon baking powder
  • 1 pinch of salt butter for frying

Method:

1 Place all the ingredients into blender in indicated order and blend to a smooth batter.

2 Heat the fat in a frying pan, pour in some batter with a ladle and fry to a golden brown on either side. The batter should suffice for 12 pancakes.

Serve sprinkled with Maple syrup, Honey or Agave with fresh fruits or berries

Fluffy Mashed Potato a Side Dish

Tomatoes soup with herbs

Mashed Potato

Ingredients:

  • 2 pound boiled potatoes
  • 1 spoon butter
  • 2 spoon whipping creme
  • 1 cup milk
  • 1 pinch of nutmeg pinch of salt

Method:

1 Use a ricer and masher for mash the potato

2 Add butter, whipping creme and the seasoning

3 Heat the milk close to boil and add it to the mixture thoroughly, using a whisk or fork, garnish with chopped parsley or chives and serve it hot... Enjoy!!

Kale Soup with Bacon Potato

Tomatoes soup with herbs

Curly Kale Soup

Ingredients:

Serve: 4

  • 2 pound curly kale
  • 2 cooked potato cut into small cubes
  • 2 slices of bacon cut into small pieces
  • 2 cups chicken stock
  • 2 oz. butter
  • 3 oz. bacon fat
  • 2 tablespoons diced onion
  • 1 tbsp. flour salt and freshly ground pepper

Method:

1 Wash curly kale, remove stems and boil in the stock until tender.

2 Blend the kale with some of the slightly cooled down stock to a puree.

3 Fry the bacon in heavy skillet and reserve 2 table spoon of the fat

4 In a saucepan make a light roux adding, the bacon fat, butter, onion and the flour

5 Add the kale and bring to the roux and boil. Season to taste and serve.

Steak Lover European Vienna Steak

Tomatoes soup with herbs

Vienna Steak

Ingredients:

  • 1/2 pound minced meat
  • 1/2 pound veal
  • 1 egg
  • 1 roll
  • 4 tablespoon diced onion
  • 1/2 teaspoon paprika
  • pinch grated nutmeg
  • 1/2 cup of bread crumb
  • salt and freshly ground pepper
  • fat for frying

Method:

1 With the soaked and squeezed roll in large ball, add the remaining ingredients mixing very well.

2 Form as patties about 1/2 in thick, coat with breadcrumbs

3 Tow way to cook: A: frying in heavy skillet on medium heat about 7 min for each side B: bake in the oven at 350F Cooking time about 40 minutes... enjoy

4 this dish is served with pasta or rice on the side and mushroom pour White Sauce "posted recipe

Another White Creamy Salad Dressing

Refreshing white vinaigrette Salad Dressing

Creamy Salad Dressing II

Ingredients:

  • 1 small tin evaporated milk
  • 2 tablespoon lemon juice
  • 1 teaspoon French mustard
  • 1 tablespoon salad oil
  • pinch of sugar
  • 1 /4 cup chopped parsley

Method:

1 Blend all the ingredients to a smooth cream.

 

Onion Beef Marjoram from the Stew Family

Tomatoes soup with herbs

Onion Stew

Ingredients:

  • 1/2 pound onions
  • 1 pound beef cut into cubes
  • 2 carrots cube chopped
  • 1/2 pound mushroom
  • 1 teaspoon marjoram
  • 2 clove minced garlic
  • 1 tablespoon vinegar
  • 2 cups white wine or beef stock
  • 2 oz. butter
  • 1 tablespoon vegetable oil
  • 2 tablespoon flour

Method:

1 in Heavy skillet on high heat fry and seal the beef at all sides till become brown, then add the garlic and flour and continue cooking for another 1 - 2 min.

2 place the meat with the dripping in saucepan, add onions carrots, mushrooms, marjoram and the seasoning

3 Simmer on low heat adding the beef stock or wine, and vinegar, add extra water if needed to barely cover the ingredeits.

4 continue simmering gently with the lid on until tender... enjoy

Hamburgers with Onion my Way

Tomatoes soup with herbs

Hamburgers

Ingredients:

  • 1 Pound minced beef
  • 1 fine chopped onion
  • 2 soaked bread rolls
  • 1 egg
  • salt and freshly ground pepper
  • 1/2 cup flour
  • 3 tablespoon fat for frying

Method:

1 Whisk the the egg in sparate coatiner with the seasoning and place it in a large ball, add the minced meat onion and the rolles nad mix it well by hand or you may use gfood processor in low speed.

2 - Shape the smisxture a ball like 4 - 6, and press it like patty shape dip both side in the flour.

3 fry in hot fat for about 10 minutes each side or according to your taste..... enjoy

Beef Stew Irish Style with Cabbage

Tomatoes soup with herbs

Irish Beef Stew

Ingredients:

  • 2 pound cabbage julienne cut
  • 10 oz. carrots
  • 10 oz. onions julienne cut
  • 1 pound potatoes cube cut
  • 1 pound shoulder meet "mutton"
  • 3 tablespoon vegetable oil
  • 2 cups beef stock
  • pinch salt pepper and nutmeg

Method:

1 Cut the meets cubes, place the meat in heave and skillet and sealed it on high heat till become brown.

2 Place vegetables, potatoes and the meat cubes in alternating layers into a heavy saucepan

3 Add the seasoning and barely cover with boiling beef stock, simmer on low heat until tender without stirring.

* you may use a dutch oven for this recipe as well on 325F for about 1 1/2 hour

Tomatoes Eggs Syrian Style Chuz Muz

Tomatoes soup with herbs

Chuz Muz

Ingredients:

  • 3 eggs
  • 3 tomatoes
  • 3 tablespoon olive oil
  • 4 chopped scallions
  • 4 cloves chopped garlic
  • 1 teaspoon tomato past
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Pinch of salt to taste

Method:

1 in large saucepan, heat the olive oil, add the garlic turmeric, cumin and scallions and sauté for 2 min.

2 Add the diced tomatoes and tomato past, stir and cover about 4 min

3 Crack the eggs on top of the mixture, and don't stir before 3 min, keep simmering on medium heat until the eggs are done.... enjoy

Goulash Beef Stew Hungarian Style

Tomatoes soup with herbs

Hungarian Goulash

Ingredients:

  • 1 pound chopped onions
  • 1 pound beef stew meat
  • 2 oz. diced bacon
  • 1 teaspoon paprika
  • 3 cups of beef stock
  • 1 pinch of sugar
  • 2 tablespoon flour
  • 1 tablespoon tomato past
  • Salt and freshly round pepper

Method:

1 Put onion and the diced meat into the hot fat and braise with lid on until all the liquid has evaporated.

2 Turn meat frequently and allow to take color. Sprinkle with flour, add the seasoning then add the beef stock

3 Bring to the boil, stirring all the time and then allow to simmer gently with the lid on until meat is very tender..... enjoy

Breakfast and Mushroom Pancakes with Blueberry

Tomatoes soup with herbs

Mushroom Pancakes

Ingredients:

  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 cup cooked mushrooms
  • salt
  • fat for frying

Method:

1 Place all the ingredients into the blender in the order

2 indicated and rotate until the mushrooms have been reduced to a puree.

3 The mixture should suffice for 4 pancakes which should be fried to a golden brown on both sides.

Fresh Fruits and Beer Pancakes

Tomatoes soup with herbs

Beer Pancakes

Ingredients:

  • 2 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 cup beer
  • pinch of salt
  • 1/4 stick of butter for frying

Method:

1 Place all the ingredients into the blender in the order indicated and blend to a smooth batter.

2 Allow to stand for 30 minutes.

3 Bake thin pancakes in a frying pan.

The batter should suffice for 10 -12 pancakes.

Pate Lamb Liver Side Dish for Romance

Tomatoes soup with herbs

Liver Pate

Ingredients:

  • 3 oz. cooked lamb liver
  • 1 hard-boiled egg
  • 2 tablespoon cream
  • 1 small strip of onion
  • 1 tablespoon cognac
  • salt and freshly ground pepper

Method:

1 in low speed food processor or hand blender, blend the liver for about 1 minute

2 Add hard boiled egg, and when smooth add cream, onion and seasoning, blend for one further minute.

3 allow to set before serving. Recommended especially as a supper snack with fingers of toast, or savory biscuits.

Great Taste Potato Salad with Parsley

Tomatoes soup with herbs

Potato Salad

Ingredients:

  • 2 pound cooked and peeled potatoes
  • 1 cup chicken stock
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoon diced onion
  • 3 tablespoon olive oil
  • 3 table spoon chopped parsley
  • salt and freshly ground pepper
  • pinch of sugar

Method:

1 Boil the potato and cut them cubes less then inch each

2 Pour the hot boiled chicken stuck over the potato, and let it cool down

3 Add other ingredients and mix very well, if you like it very smooth you may blend other ingredient without the parsley in blender.

4 Sprinkle with salt and fresh pepper with pinch of sugar to your taste.... Enjoy

Bechamel Bacon Potato Flavorful Sauce

Food I Make · Post Basic Smooth White Bechamel Sauce Posting as Food I Make Bechamel Potatoes and bacon sauce

Bechamel Potatoes

Ingredients:

  • 1 1/2 pound boiled cooked potato
  • 2 tablespoons butter
  • 3 1/2 oz. diced bacon fat
  • 5 tbsps. flour
  • 2 cups milk
  • salt and freshly ground pepper

Method:

1 Peel potato ans mashed it smooth, by hand or use the riser, then allow the potatoes to cool down completely

2 Heat the butter and cook the bacon well, then add the flour and stir for another two min

3 Gradually add milk and whisk it to the right consistency

4 season with salt and pepper and serve warm... enjoy!

Hearty Potato Soup with Bacon

Tomatoes soup with herbs

Potato Soup

Ingredients:

  • 4 cups chicken stock
  • 1 lb. potatoes
  • 1 stick of leek
  • 1 stick of celery
  • 1carrot
  • 2 oz. diced bacon
  • 2 tablespoons diced onions
  • salt and freshly ground pepper

Method:

1 Boil the peeled and quartered potatoes and the cleaned vegetables in slightly salted water until tender. Allow the mixture to cool slightly

2 Transfer into a blender and mix to a smooth paste

3 Fry the diced bacon with onion in separate heavy saucepan till golden brown.

4 Add the smooth mixture to bacon and onion, stir gently and serve hot.... Enjoy

Tartar with herbs Seafood Sauce

Tartar Sauce and Herbs for Seafood

Tartar Sauce

Ingredients:

  • 5 tablespoons vegetable oil
  • 1 raw egg
  • 2 boiled egg yolks
  • 1 tablespoon French mustard
  • 1/2 onion
  • 1/2 Gherkin "Pickled cucumber"
  • 3 tablespoons chopped chives
  • 2 table spoons shopped parsley
  • salt and freshly ground pepper

Method:

1 Place all ingredients into the blender in the order indicated and work to a smooth cream.

Steak Should Never Miss White Creamy Horse Radish

Horse Radish Sauce

Creamy Horse Radish Sauce 2

Ingredients:

  • 5 tbsps. evaporated milk
  • 3 oz. of horse radish
  • 2 cups table cream
  • 1 teaspoon mustard
  • 2 Table spoon shopped Chives
  • 1 pinch of sugar
  • salt and freshly ground pepper

Method:

1 Blend the cleaned and cut-up horse radish with the evaporated milk, mustard and seasoning to a smooth cream.

2 Add the cream and chives through and continue blending for another 30 seconds.

Horse Radish Apple a Steak Sauce and More

Apple Horse Radish Sauce

Horse Radish Sauce

Ingredients:

  • 2 tablespoons evaporated milk
  • 1 tablespoon lemon juice
  • 2 small green apples
  • 3 oz. of horse radish
  • 1 pinch of sugar
  • salt and freshly ground pepper

Method:

1 Clean horse radish and cut into pieces.

2 Peel apples and slice.

3 Place all the ingredients in the indicated order into the blender and blend to a fine puree. ... enjoy

White Silky Salad Dressing

white Silky Salad Dressing

White Creamy Salad Dressing

Ingredients:

  • 6 tablespoons sour cream
  • 2 table spoons olive oil
  • 1 table spoon vinegar
  • 1 table spoon lemon juice
  • 1 pinch of sugar
  • 1/2 small onion
  • 2 tablespoons parsley
  • salt and freshly ground pepper

Method:

Put all ingredients into the blender and work into a thick cream.