Free Recipes from Around the World! New Recipes Every Day!

Oatmeal Mix

Servings: 1
Ingredients:

3 c  Unbleached Flour                3 1/2 ts Baking Powder
1 1/2 ts Salt                              1/2 c  Granulated Sugar
1 c  Brown Sugar                     1 1/2 c  Vegetable Shortening
3 c  Rolled Oats

In a large bowl, sift together flour, baking powder, salt and granulatedsugar. Stir in brown sugar. Mix well. With a pastry blender, cut inshortening until evenly distributed. Stir in oats and mix well. Put inlarge airtight container. Label as OATMEAL MIX and stor in a cool, dryplace. Use within 10 to 12 weeks. [...]

Curried Mussels With Mushrooms

Servings: 4
Ingredients:

3 lg Mussels
1 c  Water
1/2 ts Baby dried red chillies
15    Ghee
1 tb Grated fresh ginger
2    Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2    Green shallots, chopped
-[scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150    Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled musselsin a white ‘curry’ sauce along with slices of button mushrooms andother goodies. The curry isn’t what we would normally think of as acurry there isn’t any curry powder called for (though it wouldprobably be good).
1: Scrub mussels under cold running [...]

CHEESE LASAGNE CASSEROLE

Servings: 8
Ingredients:

1 tb Salad oil
1 cn Tomatoes(28oz)
1 cn Tomato sauce(8oz)
1 pk Spaghetti sauce mix
1/2 ts Garlic powder w/parsley
1 ts Salt,seasoned
1/2 ts Pepper,seasoned
1/2 lb Lasagne noodles,broad
Water,salted
3/4 lb Mozzarella cheese,sliced
3/4 lb Ricotta cheese
1/2 c  Parmesan cheese,grated

1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce,spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil;reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil thetomato mixture in the bottom of a 12×8×2-inch baking dish; layer with athird of the lasagne noodles and [...]

Cola Cake

Servings: 12
Ingredients:

——————————–FOR THE CAKE——————————–
2 c  Sugar                               1 c  Coca cola
2 c  Flour                             1/2 c  Buttermilk
1 1/2 c  Small marshmallows                  1 ts Baking soda
1/2 c  Butter                              2    Eggs
1/2 c  Vegetable oil                       1 ts Vanilla extract
3 tb Cocoa

——————————-FOR THE ICING——————————-1/2 c Butter 1 ts Vanilla extract6 tb Coca cola 1 c Chopped pecans16 oz Powdered sugar
Prepare cake: In a bowl, sift sugar and flour. Add marshmallows. In asauce pan, ix butter, oil, cocoa and cola. Bring to a boil. Pour oversugar mixture. Blend well. Add buttermilk, vanilla, eggs and baking [...]

MCDOUGALL INDIAN LENTIL SANDWICH SPREAD

Servings: 2
Ingredients:

1 c  Cooked lentils
4 ea Garlic cloves, pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

Combine all of the ingredients in a small sacuepan. Cook gently overlow heat, stirring occasionally, for 5 minutes, to allow the flavorsto blend. Chill for 1 hour.
‘The New McDougall Cookbook’. Posted by Carolyn Doss
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TURKEY - VEGETABLE SOUP

Servings: 1
Ingredients:

1 tb Butter or Olive Oil
2    Onions, chopped
2    Crushed garlic cloves
20 oz Chicken broth
2 1/2 c  Water, or
5 c  Turkey stock
1/2 ts Poultry seasoning
1 c  Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c  Leftover turkey, bite sized

: Melt butter in a large saucepan set over medium heat. Add onionsand garlic. Cook, stirring often, for 5 min. Add chicken broth and wateror turkey stock, and poultry seasoning. Bring to a boil over high heat.Stir in noodles. Return to a boil, then reduce heat to medium. Boilgently, uncovered, stirring [...]

Dolmades Yialandzi (Stuffed Grapevine Leaves)

Servings: 60
Ingredients:

3/4 c  Olive oil
1/2 sm Onion; chopped
8    Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c  Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2    Lemons (or more), juice only
Salt and freshly ground pepper
1 c  Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and sautefor about 5 minutes, until soft and transparent. Add the garlic and cookfor a few minutes, then add the rice, dill, parsley, lemon juice, salt,pepper, and remaining 1/4 cup olive oil. Stir well, then add the [...]

Dolmadakia (Stuffed Grapeleaves With Rice)

Servings: 75
Ingredients:

16 oz Grape leaves
3/4 c  Extra virgin olive oil
3    Onions; more if desired
(shredded or minced finely)
1 3/4 c  Rice
1    Lemon, juiced
- or more, to taste
Dill; very finely chopped
1 3/4 c  -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and let cook for a fewminutes. Add the dill, the hot water and salt and pepper. Boil for about 5minutes. Let it cool.
Steam the grape leaves and rinse with plenty of water in a collander.
Wrap the rice mixture with the [...]

MARINATED SHRIMP IN AVOCADO HALVES

Servings: 4
Ingredients:

12 oz Shrimp;*
2 tb Vinegar
1 1/2 ts Lemon Juice
1/4 ts Salt
1/8 ts Mustard; Dry
Pepper; Dash Of
1/4 c  Onion; Thinly Sliced,1 small
1    Clove Garlic; Halved
3 tb Vegetable Oil
1    Jalapeno Pepper; Pickled, **
2    Avocados; Halved and Seeded
1/2 c  Tomato; Chopped, 1 Medium

* Shrimp can be either fresh or frozen and should be shelled. **Jalapeno Pepper should be rinsed, seeded and cut into strips. Thawshrimp if frozen. In a bowl combine vinegar, lemon juice, salt,mustard and pepper and set aside. In a medium skillet, cook theshrimp, half of the onion slices and [...]

Creamy Mocha Fudge

Servings: 1
Ingredients:

1/2 c  Cocoa
3 1/2 c  Icing sugar
1/4 c  Whipping cream
1/2 c  Butter
2 tb Coffee, very strong
1/2 c  Pecans, coarsely chopped

Stir together cocoa and icing sugar in large bowl till well blended.There should be no lumps. Melt butter over medium heat. Add coffeeand beat with an electric beater till smooth. Fold in pecans. Turninto wax paper lined loaf pan. Smooth top with knife dipped in warmwater. Refrigerate till set. When set, turn [...]