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

LIGHT - SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
2    Minced garlic
14 oz Can Tomato sauce
1/2 c  Red wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf oregano

Heat oil in a large saucpan set over medium heat. Add onions and garlic.Saute for 2 min. Add remaining ingredients. Cover and bring to a boil,stirring often. Then, reduce heat and simmer, stirring often for at least 5min.
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Sauteed Vegetables

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Vegetable oil
2 ea Green peppers, sliced
2 md Carrots
1 ds Black pepper
1 ds Cinnamon
1/4 c  Fresh parsley finely chopped
1/4 c  Fresh dill, finely chopped
1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4′ slices. Sprinkle slices with salt and letsit for 1/2 hour. Rinse, squeeze and pat dry.
Heat oil over medium heat. Saute eggplant for a few minutes til soft.Remove to serving dish. Saute sliced green peppers till just tender.Place next to eggplant. Saute carrot till just tender and place next [...]

New Corn Chowder, Southern Style

Servings: 8
Ingredients:

4    Sprigs parsley
1    Leek
1/2    Carrot; cut lengthwise
1    Stalk celery; chopped
1/4    Bay leaf
1 pn Sage
1 pn Thyme
2    Thick slices bacon, diced
1 c  New corn pulp
1/2 c  Onion; chopped fine
1/2 c  Celery; chopped fine
4 c  Chicken broth
3/4 c  Raw potatoes; diced
1 1/2 c  Tomatoes; peeled and chopped
1 pn Cayenne pepper
1/2 c  Heavy cream
1 ts Cornstarch

‘The key to this delicious soup is to gently scrape the kernels off thecorn cob with a table fork so the skins remain on the cob, leaving you withonly the fresh pulp.’
Use a 12′ square of cheesecloth to make a bouquet garni of the first 7ingredients and set aside. In [...]

EGGS PORTUGAL

Servings: 4
Ingredients:

1 lb PRK SAUSAGE (bulk)
8    Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4    Eggs;beaten
2 1/2 c  Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c  Vermouth

In a 9×13 greased caserole dish, place bread cubes. Brown sausage into veryfine pieces, drain. Top bread with cheese. Place sausage on top of cheeseand bread Mix eggs and milk together and pour on top of the sausage, breadand cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth andsoup (no extra water) together [...]

Raspberry Mint Tea Cooler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)                     -concentrate
1 c  Mint leaves, fresh; packed        1/2 c  Half-and-half
2 1/3 c  Water, sparkling                         -=OR=-
1/2 c  Raspberry juice concentrate       1/2 c  Whipping cream
-=OR=-                                   -=OR=-
1/2 c  Raspberry-Cranberry juice         1/2 c  Cool whip (lite)

Combine tea concentrate and mint in a pan and bring to boiling. Cover andchill, at least 1 hour. Pour through fine strainer into a pitcher and addsparkling water. Discard mint. (Maybe you should save some mint to use asa garnish. — KL)
Fill glasses with ice. To make liquid layers, pour raspberry [...]

CROCKPOT CHEESE FONDUE DIP

Servings: 8
Ingredients:

2    10-3/4 cans condensed cheese
1 pk Freeze dried or fresh chive
2 c  Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tb Worcestershire sauce
1 ts Lemon juice
Corn chips

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice,and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stiruntil smooth and well blended. Keep hot in the pot.
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CROCKPOT REFRIED BEAN DIP

Servings: 1
Ingredients:

20 oz Can refried beans
1/4 ts Salt
1 c  Shredded cheddar cheese
2 tb Bottled taco sauce
1/2 c  Chopped green onions
Ortilla chips

In crock-pot combine beans with cheese, onions, salt, and taco sauce. Coverand cook on low for 2 to 2-1/2 hours. Serve hot from the pot…
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Aunt May’s Pickled Green Tomatoes

Servings: 8
Ingredients:

15 lb (2 gal) Green Tomatoes *
1 c  Pickling Salt
1/2 T  Powdered Alum
2 qt Boiling Water
2 c  Cider Vinegar
5 c  Sugar
2 ea Stick Cinnamon
1 x  Handful Cloves

* Green tomatoes should be fresh picked and sliced.~——————————————————~—————– Arrange the tomatoes in layers in alarge bowl or pickle crock, sprinkling the saltbetween the layers. Let stand overnight. The nextday, drain, sprinkle with the alum, and pour theboiling water over them. Let stand for 20 minutes.Drain, rinse, and drain again. [...]

HOT SPAGHETTI SAUCE

Servings: 3
Ingredients:

1 lb Ground chicken, or
1 lb Turkey
1 tb Olive Oil
2    Onions chopped
4    Crushed garlic cloves or
14 oz Can Tomato sauce
1/2 c  White wine (optional)
1    Sweet green pepper
1 ts Dried leaf basil
1/2 ts Leaf Sage

Heat oil in a large saucpan set over medium heat. Add ground chicken orturkey to pan along with onions. Stir frequently with a fork until meatloses most of its pink color. Add Tomato sauce and white wine. Simmer or5 minutes.
Add remaining ingredients. Saute for 2 minutes. Cover and bring to a boil,stirring [...]

Scrapple

Servings: 12
Ingredients:

4 lb Pork scraps with bones OR 1
-hog’s head, split
1 ts Salt
6    Peppercorns
3    Whole cloves
1    Bay leaf
2 c  Cornmeal
1    Onion, finely chopped
1/4 ts Cayenne
1/2 ts Freshly ground nutmeg
1/2 ts Or more ground sage
Salt and freshly ground
-pepper

Here’s a Pennsylvania Dutch version of scrapple. You’ll probably havebetter luck rounding up pork scraps than a pig’s head, although youcould probably pick one up at an Asian or Latino market.
Parboil pork scraps or head, in water to cover, for 10 minutes. Drain;discard water. return to pot with fresh water to cover, salt,peppercorns, cloves [...]