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

Mom\’s New England Fish Chowder

Servings: 4
Ingredients:

1 lb Haddock Or Firm White Fish
8 md Potatoes, Diced
1 lg Diced Onion
17 oz Condensed Milk
Butter
Salt To Taste
Pepper To Taste

Cook the potatoes and onion in water to cover until almost done. Add fishwhich has been cut into small pieces and cook slowly until potatoes aredone. Do not overcook the fish. Add one 12 ounce and one 5 ounce can ofcondensed milk and continue to simmer until everything is heated. [...]

Minted Sweet Pea And Spinach Soup

Servings: 6
Ingredients:

4 tb Butter, unsalted
10 oz Spinach, fresh, chopped
1 pk Green Peas, frozen
1 c  Whipping Cream
Black Pepper, freshly ground
2 c  Onions, finely chopped
3 c  Chicken Stock
2 c  Mint Leaves, fresh
Salt

Melt butter in large, heavy saucepan, add onions, cover and cook verygently for 25 minutes, until just beginning to color; do not let onionsbrown. Wilt spinach over simmering water, squeeze out water and chop, orcook frozen spinach according to directions. Heat stock in large, heavysaucepan, add peas and spinach, [...]

Oriental Beef And Pea Pods

Servings: 5
Ingredients:

1 ea Small Head Cauliflower
1 ea Med. Green Pepper *
1 lb Steak **
1 ea Clove Garlic, Minced
1 ea Med Onion, Chopped
3 T  Soy Sauce(Imported If avail)
6 oz (1Pkg) Frozen Pea Pods
2 c  Water
1/4 c  Cornstarch
4 t  Instant Beef Bouilion
1/2 t  Sugar
3 c  Hot Cooked Rice

* Green Pepper is to be seeded and cut up intosmall strips. ** Steak is to be Tenderloin Tip orRound steak cut into paper-thin~——————————————————~—————— Break cauliflower into flowerets;cut each into 1/4-inch slices. Combine cauliflower,green pepper, beef, and onion in 2-qt casserole.Drizzle with soy sauce; stir lightly to coat evenly.Cover and [...]

Chocolate-Chocolate-Chocolate-Chip Fudge Cake

Servings: 12
Ingredients:

1/4 lb Unsalted butter
- (room temperature) PLUS:
2 2/3 tb Unsalted butter
- (at room temperature)
2 c  Granulated sugar
3    Eggs
2 c  Sifted all-purpose flour
3/4 c  Unsweetened cocoa powder
-(preferably Dutch process)
1 1/4 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1 1/2 c  Milk
1 ts Vanilla extract
1/4 c  Chocolate-mint liqueur
- (such as Vandermint)

2/3 c Granulated sugar1/2 c Heavy cream2 1/2 oz Unsweetened chocolate1 tb Light corn syrup2 tb Unsalted butter
2 1/2 c Heavy cream3 1/2 tb Unsweetened cocoa powder-(preferably Dutch process)7 tb Confectioners\’ sugar
3 tb Chocolate chips2 tb Unsweetened cocoa powder-(preferably Dutch process)2 tb Light corn syrup1 tb Granulated sugar
PREPARE THE CAKE LAYERS: Preheat [...]

CHICKEN BREASTS SOUTHWESTERN

Servings: 4
Ingredients:

2/3 c  Vegetable oil
1/3 c  Lime juice
2 tb Green chilies; chopped
1 ts Fresh garlic; minced
4    Chicken breasts halves;
- Skinned
8 sl Cheddar cheese
Salsa

In 9\’ square baking pan stir together all marinade ngredients. Addchicken breasts; marinate, turning once, in refrigerator at least 45minutes. Meanwhile, prepare grill placing coals to one side; heatuntil coals are ash white. Make aluminum foil drip pan; placeopposite coals. Remove chicken from marinade; drain. Grill chicken 7minutes; turn. Continue grilling until [...]

DINNER IN A PUMPKIN

Servings: 10
Ingredients:

1 md Pumpkin
1 lb Sausage, hot
1 lg Onion; chopped
1    Bell pepper, green; chopped
1/2 pk Chicken noodle soup mix
1/2 c  Almonds, blanched
1/2 bn Celery; chopped
6 oz Chicken; boned
1 c  Rice; uncooked
4 1/2 c  ;Water

Cut off the top of the pumpkin and thoroughly clean out the seeds andpulp. Preheat the oven to 250 F. Brown the sausage, breaking intosmall pieces as it cooks. Drain grease and add onion, celery andgreen pepper. Cook a few minutes. Add soup mix to boiling water andcook a few minutes. [...]

PINEAPPLE CHICKEN CROCKPOT

Servings: 6
Ingredients:

3    Chicken breasts *
Pepper
Paprika
20 oz Pineapple  **
2 tb Mustard; Dijon-style
Soy sauce
1    Garlic clove; minced

* Chicken breasts should be split, skinned and boned. ** Pineappleshould be drained, unsweetened tidbits. Arrange chicken in crockpot.Sprinkle with pepper and paprika. Mix soy sauce, pineapple andmustard together; pour over chicken. Add minced garlic. Cover andcook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 [...]

Salata Tahina (Tahini Salad)

Servings: 1
Ingredients:

2    Garlic cloves
Salt
3/4 c  Tahini
1 tb White vinegar
1    Lemon; juiced
1/2 c  -Water
1/2 ts Ground cumin
1/2 c  Chopped parsley

Crush garlic cloves with 1/2 teaspoon salt.
Place tahini in mixing bowl and beat well. This preliminary beatingreduces the strong flavour of the tahini.
Beat in garlic and vinegar. Gradually add lemon juice alternately withwater. To make a cream salad of good consistency add enough lemon juiceto make the tahini very thick before [...]

HOT THAI SALAD

Servings: 5
Ingredients:

1 pk EDEN Bifun Rice Noodles
-OR any Udon, Soba or
- Specialty Noodles
1/2 md Red pepper, diced
1/2 md Green pepper, diced
1    Green onion; thinly sliced
1/8 c  Fresh parsley, chopped
1 tb Sesame seeds
– lightly toasted
1 tb EDEN Hot Pepper Sesame Oil
2 tb EDEN Brown Rice Vinegar
2 tb EDEN Mirin
1/8 ts LIMA Sea Salt

Cook pasta as package directs, rinse and drain. Chop pasta coarsely, ifdesired. Add vegetables and sesame seeds. Prepare dressing. Pour intosalad. Mix well. Serve chilled.
Copyright 1995 Eden Foods, Inc.

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Saffron Cake

Servings: 1
Ingredients:

1 pn Saffron
2 tb Hot water
1 tb Yeast
1 ts Sugar
5 oz Warm water
1 lb Wholewheat flour
1 pn Salt
1/4 ts Nutmeg
3 oz Margarine
2 oz Shortening
8 oz Currants
1 oz Candied peel
5 oz Soymilk

Mix together the saffron and 2 tb hot water. Place in a covered jar and letstand overnight. Strain, reserving the water.
Dissolve the yeast in warm water with the sugar. Leave to start working.Put flour and salt in a bowl. Add nutmeg. Rub in the margarine andshortening. Toss in the currants and peel. Add [...]