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

White Cake

Servings: 6
Ingredients:

1 c  Sugar
1/2 c  Shortening
4    Egg whites
1 ts Almond flavoring
2 c  Cake flour
3 ts Baking powder
1/4 ts Salt
1/2 c  Milk
OR
1/4 c  Evaporated milk diluted
-with
1/4 c  Water

Cream sugar and shortening. Sift flour, measure, and sift with bakingpowder and salt. Add alternately with milk to creamed sugar andshortening. Beat thoroughly. Add flavoring. Carefully fold in stifflybeaten egg whites. Pour into well-oiled layer cake pans. Bake in moderateoven (375 F) about 20 minutes. The Household Searchlight

Pickled Onions

Servings: 6
Ingredients:

1 ea Gallon Pickling Onions
1 c  Pickling Salt
1 c  Sugar Or To Taste (2 C Max)
5 c  White Vinegar
3 T  White Mustard Seeds
2 T  Horseradish OR
2 T  Peppercorns
1 x  Hot Red Peppers
1 x  Bay Leaves

Scald the onions for 2 minutes in boiling water, dipinto cold water and peel. Sprinkle the onions withthe salt, add cold water to cover, and let stand for12 hours or overnight. In the morning, drain theonions, rinse them in cold fresh water and drainagain. Combine the sugar, vinegar, mustard seeds, andhorseradish or peppercorns, [...]

GREEK ISLAND CHICKEN

Servings: 4
Ingredients:

-Waldine Van Geffen VGHC42A
4    Chicken breast halves; skin,
-bone
2 tb Olive oil
1    Onion; chopped
3 cl Garlic; minced
1    Red bell pepper; cut strips
1 1/2 oz Sun-dried tomato halves; no
-oil
1 1/2 c  Dry white wine
1/3 c  Pitted ripe olives; sliced
1    Lemon; sliced
1 1/2 ts Cinnamon
1 ts Honey
Salt and pepper
Parsley; chopped, garnish

In large skillet over medium heat, saute chicken breasts in oil about5 minutes, turning once. Add onion, garlic and red pepper. Saute,stirring often, about 4 minutes until onion is limp. With kitchenshears, halve tomato halves; stir into skillet with remainingingredients except parsley. Cover and simmer 15 minutes. Remove coverand cook 5 more [...]

CHICKEN LUCIA

Servings: 6
Ingredients:

-Waldine Van Geffen VGHC42A
2 lb Chicken breasts; bone, skin,
-1-1/2′ chunks
Flour for dredging
Salt and freshly ground
-pepper to taste
1/4 c  Olive oiil
2 lg Cloves garlic; finely chop
1 ts Dried oregano
14 oz Can artichoke hears; drain,
-cut in half
3 tb Lemon juice
1 c  Water
1/4 c  Fresh parsley; chop

Season the flour with salt and pepper and dredge chicken in flourmixture. Heat the oil and garlic in a large skillet. When hot, addthe chicken. Sprinkle with oregano and simmer over medium-high heat 3to 4 minutes. Add the artichoke hearts, drizzle with lemon juice andadd water. Cover and simmer until the chicken is [...]

RANCH CORNBREAD

Servings: 8
Ingredients:

1 c  Cornmeal
1 c  All purpose flour
1 tb Plus 1 t baking powder
2 tb Sugar
1 ts Salt
1 1/2 c  Milk
2    Eggs, beaten
1/2 c  Diced cooked ham
1/2 c  Sharp Cheddar cheese
1/2 c  Bell pepper, chopped
1/4 c  Chopped pimiento

Combine dry ingredients; add milk and eggs, mixing well. Stir in remainingingredients. Heat a well greased 9 inch cast-iron skillet in a 400 ovenfor 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425for 30 minutes or until golden brown.
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Raspberry And Walnut Vinaigrette

Servings: 2
Ingredients:

1/2 ts Honey mustard (available                 -shops)
-at specialty foods shops           3 tb Walnut oil
-and some supermarkets)             3 tb Olive oil
2 tb Raspberry vinegar                   1 tb Minced fresh tarragon
-(available at specialty                 Salt to taste

In a bowl whisk together the mustard, the vinegar, and salt to taste, addthe oils in a stream, whisking, and whisk the vinaigrette until it isemulsified. Stir in the tarragon. Makes about 1/2 cup.
—–

SOUTHWESTERN BISCUITS - *P COOKING CLASS

Servings: 12
Ingredients:

2 c  All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c  Vegetable shortening
4 oz Diced canned green chilies (
1/2 c  Grated cheddar cheese
3/4 c  Milk
1 pn Black or cayenne pepper

HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in alarge mixing bowl. Cut in the vegetable shortening using a pastry blenderor two knives until the mixture has the consistency of coarse crumbs. Addthe chilies, cheese and milk, adding more milk if necessary so the dough [...]

Garlic French Vinaigrette

Servings: 2
Ingredients:

2    Garlic cloves                       2 tb Fresh lemon juice
5 tb Heavy cream                         1 tb Olive oil
1/2 ts Dijon-style mustard                      Salt and pepper to taste

In a small saucepan boil the garlic in 2 inches water for 15 minutes, oruntil it is tender, and drain it. In a bowl mash the garlic to a paste andwhisk in the cream, the mustard, the lemon juice, and salt and pepper totaste, whisking until the mixture is thickened slightly. Add [...]

Savory Kasha Stuffing For Poultry

Servings: 1
Ingredients:

1 c  Buckwheat groats
1    Egg (slightly beaten)
2 c  Boiling water
3    Strips bacon (cut in pieces)
4 tb Butter
1 md Onion (chopped)
1    Clove garlic (minced)
1/2    Green pepper (chopped)
1/4 lb Mushrooms (chopped)
1 ts Oregano
1/2 ts Sage
Salt and freshly ground
-pepper

Kasha is frequently called buckwheat groats. It is made frombuckwheat grain and then roasted, which gives it a delicious nut-likeflavor. Aside from being a tasty stuffing for poultry, this recipemakes an excellent side dish in place of rice, potatoes, or noodles.So if you have any stuffing left over, be sure [...]

Navy Bean And Sausage Soup

Servings: 5
Ingredients:

1/2 lb Dried navy beans
4 tb Olive oil
1    Onion, chopped
2    Garlic cloves, chopped
3    Ribs celery, diced
1    Turnip, diced
1 sm Imported bay leaf and 5
-sprigs fresh
Parsley, tied together with
-kitchen twine
1/4 ts Ground allspice
1/4 ts Crushed red pepper flakes
6 c  Chicken broth
4    Fresh sausages (mild
-Italian)
Salt
Freshly ground black pepper

Soak the navy beans overnight in plenty of cold water; the next day drainthe beans and rinse them under cool water. Set aside. Place the oil andonion in a soup kettle, set over low heat and cook slowly until the onionhas softened, about 5 minutes. Increase the heat to medium, [...]