International Cuisine Tips

Read these 65 International Cuisine Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Recipe tips and hundreds of other topics.

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How do I make Chow Harlock?

Chow Harlock

1 pound uncooked chicken or shrimp
1 Tbsp soy sauce
1 Tbsp sherry
1 Tbsp cornstarch
1/2 cup oil
1 cup onions, cubed
1 cup celery, cubed
1 cup green pepper, cubed
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp sugar
1/4 tsp salt
1/2 cup soup stock
2 medium sized tomatoes
1 can tomato sauce

Coat chicken or shrimp by dredging through a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry and 1 tablespoon cornstarch. Heat pan and add 1/2 cup of the oil. Sauté dredged chicken or shrimp until tender. Add onions, celery and green pepper, and fry a few seconds. Drain. Reheat pan and add 2 tablespoons of the drained oil and 1 tablespoon soy sauce, 1 tablespoon cornstarch, sugar, salt and soup stock. Boil a few seconds. Add meat and vegetables to the boiling sauce. Peel and cube tomatoes and add the tomatoes and tomato sauce, stirring well until warmed through.

   
Do you have a recipe for Borscht?

Borscht

1/3 cup onions, finely chopped
2 Tbsp butter
1 pound beets, julienned
1 (35 ounce) can tomatoes, drained
3 Tbsp red wine vinegar
1 tsp sugar
1/2 to 1 tsp salt
1/4 tsp pepper
1 quart beef stock
4 cups cabbage, shredded
1 bay leaf
sour cream
cooked beef brisket

Saute onions in butter until soft. Add in the beets, tomatoes, vinegar, sugar, salt, pepper and stock. Simmer; covered, for 1 hour. Add the cabbage, and bay leaf. Simmer; covered, for 1 hour. Remove the bay leaf. Serve with a dollop of sour cream in each bowl, and sliced beef brisket.

   
Do you have any suggestions for stir frying?

Stir Fry Suggestion

When making any kind of stir fry dish, it is best to chop all the ingredients in advance, and measure out anything you need for the sauce. Stir frying only takes a few minutes in most cases, so you want everything ready to throw into the pan when you need it.

   
How do I make pepper steak?

Pepper Steak

1-1/2 pounds top round steak
1/3 cup vegetable oil
3/4 tsp salt
3 medium green peppers, cut in 1" squares
3 medium red peppers, cut in 1" squares
1-1/2 cups sliced celery
1/2 cup finely chopped onion
1 clove garlic, minced
1-1/2 cups beef broth
2 Tbsp cornstarch
1/3 cup water
1 Tbsp soy sauce
hot cooked rice

Slice steak, diagonally, into very thin slices, then cut slices into 2" pieces. Brown meat in hot oil about 2 to 3 minutes. Sprinkle with salt. Add red and green pepper, celery, onion, garlic and cook 2 minutes. Add beef broth. Reduce heat to simmer. Cover and cook until vegetables are tender-crisp, about 10 to 12 minutes. Mix together cornstarch, water and soy sauce until smooth; add to meat mixture. Cook and stir until thickened, about 3 to 4 minutes. Serve over rice.

   
How do I make Avgolemono?

Avgolemono (lemon-egg soup)

2 quarts chicken broth
1/2 cup uncooked rice
2 eggs
1-1/2 lemons, juiced
Salt and pepper to taste

In stock pot, bring chicken broth to boil; slowly add rice to broth and stir. Reduce heat; cover and simmer about 15 minutes or until rice is tender. Remove from heat and keep warm. In large bowl, beat eggs until frothy. Continue beating and slowly add lemon juice in a small, steady stream. Continue beating; gradually ladle hot broth into egg-lemon mixture. Continue beating and adding hot broth until bowl is full. Pour hot egg-lemon mixture back into soup pot, stirring well. Over medium heat, bring soup to simmer until slightly thickened. Add salt and pepper to taste.

   
How do I make cashew chicken?

Cashew Chicken

3 boneless, skinless chicken breast halves
1/2 pound Chinese pea pods
1/2 pound mushrooms
4 green onions
2 cups bamboo shoots, drained
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp cornstarch
1/2 tsp sugar
1/2 tsp salt
4 Tbsp salad oil
4 ounces cashews

Slice chicken breasts horizontally into very thin slices and cut into bite-sized squares; set aside. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots; set aside. Mix soy sauce, cornstarch, sugar, and salt.

Heat 1 Tbsp of oil in skillet over moderate heat, add cashews, and cook 1 minute. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

   
How do I make spaetzle?

Spaetzle

3 cups flour
1 tsp salt
1/4 tsp nutmeg
4 eggs, beaten
1/2 cup water
1/4 cup butter

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keep it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat, or serve with gravy.

   
How do I make Vichyssoise?

Vichyssoise

3 cups peeled, cubed potatoes
2 cups chopped onion
2 cups chicken broth
Salt and pepper to taste
1 tsp fresh basil
12 ounces evaporated skimmed milk
1/2 cup sour cream
8-10 fresh chive sprigs

Put potatoes, onion, chicken broth, salt, pepper and basil in a large pan. Bring to a boil, cover and reduce heat. Simmer for about 20 minutes until vegetables are tender. Transfer mixture to blender and puree until smooth. Pour mixture into large bowl and stir in milk. Cover bowl and chill mixture overnight. Spoon soup into individual bowls. Add about 1 Tbsp sour cream and a sprig of chive to each bowl. Serve chilled.

   
How do I make Shrimp Fried Rice?

Shrimp Fried Rice

8 ounces shrimp; peeled, deveined and no tails
2 cloves garlic, thinly sliced
4 green onions, sliced
2 tomatoes, diced
3 eggs, beaten
4 cups cooked rice
2 Tbsp olive oil
2 Tbsp soy sauce

In a wok, heat 1 tablespoon oil until hot; add garlic and fry until brown; remove garlic and discard. Add shrimp to oil and stir-fry until done (2 to 3 minutes). Remove shrimp and set aside. Add second tablespoon of oil to wok and scramble eggs; set aside. Add rice to wok and stir-fry until hot and dry; add soy sauce and stir until rice is an even brown color.

Add shrimp and eggs and stir-fry 2 minutes. Add green onions and tomatoes; stir-fry another 2 to 3 minutes or until onions are heated through. Serve immediately.

   
How do I make Bobotie?

Bobotie

2 pounds ground lamb
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp butter
2 Tbsp curry powder
2 ounces almonds, slivered
1/2 cup dried apricots, chopped
1/4 cup chutney
3 slices white bread
1-1/2 cups milk
3 eggs

Preheat oven to 350 degrees F.

Melt the butter in a large heavy skillet. Add the onion and garlic; cook until just soft. Add the lamb and brown. Pour into a large mixing bowl. Add the curry, almonds, apricots, and chutney; mix well. Soak the bread in the milk (reserve the milk). Remove bread from milk and add the bread to the meat mixture. Add 1 egg and blend well.

Place the mixture in a large, lightly greased casserole dish. Beat the remaining 2 eggs with the reserved milk. Pour over the mixture. Bake at 350 degrees for 45-60 minutes, until the casserole is set and lightly browned.

   
How do I make Olla Podrida?

Olla Podrida

2 Tbsp olive oil
1 onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 cup rice
1/4 tsp saffron
1/2 pound smoked sausage, sliced
1 (15 ounce) can Garbanzo beans, drained
1/2 pound chicken, cooked, diced
1 (15 ounce) can Black-eyed peas
4 cups chicken broth
4 cups water

Heat the oil in a skillet. Add the onion, celery, and garlic. Cook until just soft, but not browned. Set aside. Add the saffron to 2 cups of water. Add the rice. Bring to a boil in a saucepan. Cover and reduce the heat. Cook for 20 minutes. Set aside.

Place the remaining ingredients in a large soup pot. Add the onion mixture. Bring to a boil. Reduce the heat and simmer 30 minutes. Place a small amount of the cooked rice in the bottom of a soup bowl. Top with a serving of the hot soup.

   
How do I make Sirniki?

Sirniki (sweet fried cheese)

2 pounds Farmer's cheese
6 ounces flour
6 egg yolks
3 Tbsp sugar
1/4 tsp salt

Butter
Powdered sugar
Sour cream
Strawberry preserves

Crumble the cheese in a strainer. Press to remove as much moisture as possible. Place the cheese, flour, egg yolks, sugar, and salt in a food processor bowl; pulse until a dough forms. Shape into a 3" thick cylinder.

Wrap dough with plastic wrap and refrigerate for at least 2 hours. Heat some butter in a skillet. Cut the dough into 3/4" slices. Fry on both sides until lightly browned. Serve warm, garnished with powdered sugar, sour cream, and preserves.

   
How do I make Chicken Cordon Bleu?

Chicken Cordon Bleu

4 Boneless Chicken Breast halves
4 Swiss Cheese slices, sliced thin
1/2 tsp Salt
1/4 tsp Allspice
1/2 cup bread crumbs
2 Tbsp Water
4 Ham slices, sliced thin
2 Tbsp Flour
1/4 tsp Pepper
1 Egg, slightly beaten
3 Tbsp Shortening

Slit one side of a chicken breast open to form a pocket for the ham and cheese. Place one slice of ham and one slice of the cheese into the pocket. Secure with wooden toothpicks.

Mix salt, pepper, flour and allspice. Coat chicken with the mixture. Dip breasts into the beaten egg, and then into the bread crumbs. Melt shortening in a large skillet and brown the chicken on all sides.

Reduce heat and add water, cover and cook until done, about 45 minutes. Remove the cover during the last 2 or 3 minutes to crisp the meat.

   
Do you have a recipe for scones?

Scones

1-3/4 cup sifted flour
2-1/4 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/4 cup cold butter
2 eggs
1/3 cup cream

Preheat oven to 450 degrees F.

Sift flour, baking powder, sugar, and salt together into a large bowl. Cut in butter until dough is pea sized.

In a separate bowl, beat the eggs . Reserve 2 Tbsp of egg. Beat cream into the remaining egg. Make a well in the dry ingredients. Pour in the egg/cream mixture and combine with a few strong strokes. Handle the dough as little as possible.

Place dough on a lightly floured surface. Flour hands, and pat dough to 3/4 inch thick. Cut into diamonds; and brush with reserved egg. Sprinkle with salt or sugar. Bake 15 minutes at 450 degrees.

   
Do you have a recipe for Moo Goo Gai Pan?

Moo Goo Gai Pan

4 boneless chicken breast halves, cubed
1/2 tsp salt
1 tsp cornstarch
1 cup celery, diced
1 (4 ounce) can sliced mushrooms
1 green pepper, chopped
1 (5 ounce) can sliced water chestnuts
1 Tbsp soy sauce
1/4 cup slivered almonds

Sprinkle chicken with salt and cornstarch. Stir fry in hot oil in wok or skillet for two minutes. Add celery, and cook for five minutes. Stir in remaining ingredients, except for the almonds. Cook for four minutes longer, add almonds; mix well. Serve hot with rice.

   
Do you have a recipe for pierogies?

Pierogies

Dough...
1-1/2 cups flour
1 egg plus 1 egg yolk
1/2 cup warm water

Mix all ingredients together to form dough. Work until dough is not sticky and lumps are gone. Let rest, covered for 10 minutes. Roll thin and cut with a glass or biscuit cutter. Prepare one or both of the fillings below.

Potato & Cheese filling...

5 medium potatoes
1 pound cheddar or farm cheese

Cook and mash potatoes with pepper, butter and milk. Mix with cheese.

Sauerkraut filling...
1 large can sauerkraut
2 onions, chopped fine
1 stick butter

Saute onions and sauerkraut in butter until lightly browned.

Place 1/2 tsp of filling in center of dough circle and fold dough over from the middle so edges meet up. Crimp edges by pinching together, if it won't stick wet with a drop of water. Place pierogies in boiling water for approximately 8 minutes. Can be fried in butter, or served with melted butter and onions.

   
Do you have a recipe for Szechuan Chicken?

Szechuan Chicken

3 Tbsp peanut oil
3 small red chile peppers, seeded and chopped
3 boneless chicken breast halves, cubed
1 bunch green onions, chopped
3 Tbsp chopped garlic
1/4 cup water
4 Tbsp soy sauce
2 tsp vinegar
2 Tbsp cornstarch
2 Tbsp sugar
Steamed rice

Add oil to wok or a deep skillet. When oil begins to smoke, add crushed peppers and chicken. When the chicken is almost cooked, add the onions and garlic. Cook an additional 3 minutes or until the chicken is cooked through. Combine water, soy sauce, vinegar, cornstarch and sugar and stir into the skillet until sauce thickens slightly.

   
Do you have a recipe for Kung Pao Chicken?

Kung Pao Chicken

Marinade...
2 Tbsp cornstarch
2 Tbsp rice wine or dry sherry
2 tsp baking soda

Entree...
1-1/2 pounds boneless chicken breast, cubed
3 stalks celery, sliced
1 red bell pepper, sliced thin
1/2 cup unsalted peanuts
3 cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions, sliced thin
peanut oil

Sauce...
4 Tbsp rice wine or dry sherry
4 Tbsp hoison sauce
2 Tbsp bean curd paste
1 Tbsp black bean sauce
2 Tbsp red wine vinegar
1-1/2 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp red pepper flakes

Mix the marinade ingredients and pour over the chicken cubes; let stand for one hour. Prepare the sauce by combining the wine and cornstarch and whisking until the cornstarch is dissolved; then mix in the remaining ingredients.

Heat about 3 Tbsp of the peanut oil and stir fry the chicken until done; remove and keep warm.

Heat another 3 Tbsp peanut oil and stir fry the peanuts for about one minute, stirring constantly so the peanuts don't burn. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1-2 minutes to thicken.

   
Do you have a recipe for hummus?

Hummus

3 large garlic cloves
Two (15-1/2) ounce cans chickpeas, drained & rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
1-3/4 tsp salt
1/2 tsp ground cumin
1/2 cup extra-virgin olive oil

Finely chop garlic cloves in food processor. Add chickpeas, and puree until almost smooth. Add tahini, lemon juice, and salt; blend well. With machine running, gradually add olive oil. Makes about 3 cups. Serve with pita wedges.

   
Do you have a recipe for Irish Stew?

Irish Stew

2 pounds Lamb stew meat
1/2 cup Flour
1/4 cup Oil
1 Onion, chopped
2 Potatoes, peeled and chopped
3 Carrots, peeled and chopped
1-1/2 cups Beef broth
1-1/2 cups Chicken broth
1/2 tsp Thyme
Salt and pepper to taste

Preheat a soup pot over medium heat. Place the lamb in a large bowl, season, and add the flour. Toss well to coat. Add the oil to the pot; when hot, add the floured lamb and brown well. Remove the lamb with a slotted spoon. Add the onion to the pan and cook three minutes. Add the remaining flour from the bowl and cook three minutes, stirring constantly. Add the remaining ingredients, return the lamb to the pan, and mix well. Bring to a boil, reduce the heat, and simmer for two hours or until meat and vegetables are tender.

   
Do you have a recipe for Veal Parmigiana?

Veal Parmigiana

3 Tbsp butter
1/2 cup bread crumbs
1/4 cup Parmesan cheese
1/2 tsp salt
4 veal steaks
1 egg, slightly beaten
4 thin slices Mozzarella cheese
1 (14-1/2 ounce) can tomato sauce
1/2 tsp oregano
1/4 tsp basil
1 clove garlic, minced
1 tsp sugar

Preheat oven to 400 degrees F.

Melt butter in a 6x10" baking dish. Combine bread crumbs, Parmesan and salt. Dip veal in egg, then in crumb mixture. Place in baking dish. Bake at 400 degrees for 20 minutes. Turn veal and continue baking 20 minutes more.

In the meantime, combine tomato sauce, oregano, basil, garlic and sugar. Heat to boiling; stirring frequently, reduce heat and simmer for 20 minutes. Pour over meat and top with the sliced Mozzarella. Return to oven for 2-3 minutes to melt cheese. Serve with spaghetti.

   
How do I make saganaki?

Saganaki (Greek fried cheese)

1/3 pound Kefalotyri or Kasseri cheese
2 Tbsp butter
1 lemon
1 loaf crusty bread

Cut cheese into bite-sized cubes. Melt butter in skillet; add cheese. Fry on all sides until crusty and lightly browned. Squeeze lemon juice over cheese; serve with bread.

   
How do I make tortillas?

Flour Tortillas

2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/4 cup vegetable shortening
3/4 cup warm water

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball.

Place the ball on a floured board and knead until firm
(about 2 minutes). Divide into 12 small balls. Cover and let rest for 30 minutes. Roll each ball into a thin 7" tortilla.

Heat a heavy skillet. Cook the tortilla for 1 minute per side. Cover with a damp towel until ready to serve.

Makes 12 tortillas.

   
How do I make Italian Crepes (crespelle)?

Crespelle (Italian Crepes)

2 eggs
1 cup flour
1 cup milk
2 Tbsp butter, melted
1/4 tsp salt

Lightly beat the eggs. Whisk in the flour, then stir in the milk. Whisk in the melted butter and add the salt.

Allow the batter to sit for 30 minutes in the refrigerator before using.

Heat a small skillet. Lightly oil the pan and add about 1-1/2 ounces of batter. Swirl immediately to cover the bottom of the pan. Cook for about 45 seconds, then turn and cook the other side for 45 seconds or until lightly browned.

   
How do I make enchiladas?

Chicken Enchiladas

Chicken Enchiladas

1/3 cup vegetable oil, plus 1 Tbsp
12 (6 inch) corn tortillas
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1/2 tsp dried oregano
1/2 tsp dried basil
3 (10 ounce) cans enchilada sauce
3 cups shredded cooked chicken
12 ounces Monterey Jack cheese, grated
Sour cream

Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and saute until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil a 13x9x2" glass baking dish.

Spoon 1/2 cup enchilada sauce into the baking dish. Place about 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon of the onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish.

Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil.

Preheat oven to 350 degrees F.

Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

   
How do I make veal marsala?

Veal Marsala

2 - 3 pounds veal cutlets, pounded to 1/4" thickness
2 Tbsp olive oil
1 cup seasoned bread crumbs
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Simmer for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving. I like to serve this with Fettucine Alfredo on the side.

   
How do I make Chicken Cacciatore?

Chicken Cacciatore 2

2 Tbsp Olive oil
1 Onion, diced
1/2 pound Mushrooms, sliced
1 clove Garlic, minced
2 cups Tomatoes, diced
1 Bay leaf
1/2 tsp Rosemary
1/4 cup White wine
1/4 cup Chicken broth
1/2 cup Black olives, cut in half
4 boneless chicken breast halves
Flour
Olive oil

Preheat oven to 350 degrees F.

Heat the oil in a small skillet, and add the onion, mushrooms, and garlic. Cook until just soft. Add the tomatoes, bay leaf, rosemary, wine, olives, and broth. Simmer for 30 minutes.

Heat additional oil in a heavy skillet. Dredge the chicken in flour. Add to the pan and saute until well browned. Place in a lightly greased casserole dish. Cover with the sauce and bake uncovered at 350 for 25 minutes. Serve with pasta.

   
Do you have a recipe for Pad Thai?

Pad Thai (fried noodles, Thailand)

3 Tbsp vegetable Oil
2 ounces Ready-fried beancurd, cut into 1/2 cubes
1 Egg
4 ounces Flat noodles, cooked
1 Tbsp Chi po (preserved turnip), finely chopped
2 green onions, chopped
2 Tbsp roasted peanuts, chopped
1/2 cup Beansprouts
1/2 tsp Chili powder
1 tsp Sugar
2 tsp Light soy sauce
1 tsp Lemon juice

Heat oil in wok. Add garlic & fry until golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add
cooked noodles, stir, then add turnip, spring
onions & half the peanuts and half of the beansprouts.
Stir well; add chili powder, sugar, light soy sauce,
and lemon juice. Stir well & turn on to a plate.
Sprinkle with remaining peanuts and beansprouts.

   
Do you have a recipe for hot & sour soup?

Hot & Sour Soup

4 Whole Dried Shitake Mushrooms
1/4 pound Pork Tenderloin, cut in thin strips
2 Bean Curd Cakes, julienned
1 Scallion, minced
1 Egg, lightly beaten
2 Tbsp Cornstarch
1/4 cup Water
5 cups Chicken Stock
1 cup Mushroom Soaking Liquid
1 Tbsp Sherry
2 Tbsp White Vinegar
3/4 tsp Salt
1 tsp Soy Sauce
1/4 tsp White Pepper
4 Drops Of Sesame Oil

Soak dried mushrooms; reserve soaking liquid, and cut mushrooms into strips. Blend cornstarch and 1/4 cup cold water until lumps are gone.

Bring chicken stock and 1 cup mushroom soaking liquid to a boil. Add pork and mushrooms and simmer, covered, for 10 minutes. Add bean curd and simmer, covered, 3 minutes more.

Stir in sherry, vinegar, salt, soy sauce and pepper. Thicken with cornstarch paste, stirring constantly.

Slowly add beaten egg, stirring gently once or twice. Remove from heat. Sprinkle with sesame oil and minced scallion before serving.

   
Do you have a recipe for Irish Soda Bread?

Irish Soda Bread

2-1/2 cups Flour
1/2 cup Sugar
1-1/2 tsp Baking Powder
3/4 tsp Salt
1/2 tsp Baking Soda
1/2 cup Sweet Butter
1 cup Raisins
1 Tbsp Caraway seeds
1 Egg
1-1/4 cups Buttermilk
1/4 cup Sour cream

Preheat the oven to 350 degrees F.

Butter a 9" round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade, or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds.

Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture until just blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, or until a toothpick inserted in bread comes out clean.

   
Do you have a recipe for an enchilada casserole?

Enchillada Casserole

2 pounds ground beef
1 onion, chopped
1/4 tsp chili powder
1 jalapeno pepper, seeded & minced
12 corn tortillas
1 (15 ounce) can chili beans, rinsed & drained
1-1/2 cup sharp cheddar cheese, grated
2 (14.5 ounce) cans Italian stewed tomatoes

Preheat oven to 350 degrees F.

Brown ground beef and onion in a large pan. Mix in chili powder and jalapenos. Season with salt & pepper. Saute for 5 minutes.

Overlap 6 corn tortillas in a greased 9x13" baking dish to cover bottom completely. Spoon beef mixture over tortillas. Layer chili beans over beef. Cover with 6 more tortillas. Sprinkle with cheddar. Pour tomatoes over cheese.

Bake at 350 degrees for 1 hour or until bubbly at the edges.

   
Do you have a recipe for Australian chicken?

Australian Chicken

1/4 tsp poultry seasoning
1/4 tsp cayenne pepper
1/8 tsp white pepper
1/8 tsp onion powder
1/2 cup white wine
1 Tbsp garlic powder
1/2 pint cream
1/2 cup milk
2 Tbsp butter
1 pound linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil

Crush spices together. Put cream and milk in a pan with butter and half of the spice mixture. Cook over medium heat until thickened and reduced, and then set aside.

Cook linguine following package directions till al dente. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding wine if necessary. Serve each chicken breast on a bed of linguine with shrimp. Cover with the sauce.

   
Do you have a recipe for refried beans?

Refried Beans (frijoles refritos)

1-1/3 cups (8 ounces) pinto beans (sort and wash well)
4-1/2 cups cold water
1/3 cup plus 1 Tbsp lard or oil
1 small white onion, sliced
1-1/2 tsp salt
1 small white onion, finely chopped
1 small clove garlic, minced

Combine beans, water, 1 Tbsp lard or oil and sliced onion in a 3 quart heavy saucepan. Heat on high to boiling; then reduce heat to low. Simmer, covered, until beans are tender but not soft, about 1-1/2 hours.

Stir salt into beans; continue cooking, covered, over very low heat until beans are very soft, 30-45 minutes longer. Do not drain.

Heat remaining lard or oil in heavy 10" skillet over high heat until very hot. Add chopped onion and garlic; saute over medium heat until soft, but not browned. Increase heat to high; and immediately add 1 cup undrained beans; cook and stir while mashing beans with a potato masher. As beans begin to dry, add another cup beans; continue mashing and cooking until all beans and liquid have been added and mixture is a coarse puree. Adjust heat to prevent beans from sticking and burning; total cooking time is about 20 minutes.

Transfer beans to serving dish; sprinkle with grated Monterey Jack cheese. Makes about 2 cups.

   
Do you have a recipe for fettucine alfredo?

Fettucine Alfredo

1 cup heavy cream, divided
3 Tbsp butter
1/2 tsp salt
1 pound Fettucine
2/3 cup freshly grated Parmesan cheese
dash of freshly ground pepper
dash of nutmeg

Mix 2/3 cup cream and butter in a large pot and simmer over medium heat until butter has melted.

Cook fettucine according to package directions. Drain well, and then transfer to the pan with butter and cream. Turn heat to low and toss the fettuccine, coating with sauce. Add the rest of cream, all of the grated cheese, salt, pepper, and nutmeg. Toss briefly until the cream has thickened. Serve immediately.

   
Do you have a recipe for Cassoulet?

Cassoulet

1 Tbsp Olive oil
1 Onion, diced
4 cloves Garlic, minced
1 can Great Northern beans
2 cups Chicken broth
1-1/2 tsp Thyme
1 Tbsp Tomato paste
1 pound cooked pork, chopped
1 link (4 ounces) garlic sausage, cooked & sliced
1 cup fresh Bread crumbs

Preheat oven to 350 degrees F.

Heat the olive oil in a medium saucepan over low heat. Add the onions and garlic. Cook until soft, but not brown. Add the beans, broth, thyme and tomato paste. Simmer for 15 minutes.

Lightly grease a casserole dish. Place the meat and sausage in the casserole and top with the bean mixture. Cover and bake for 30 minutes. Top with bread crumbs and bake uncovered for 20 minutes or until lightly browned.

   
Do you have a recipe for chicken marsala?

Chicken Marsala

4 boneless chicken breast halves
3/4 tsp Salt
1/4 tsp Pepper
2 Tbsp Flour
3 Tbsp Butter
1/2 cup Dry Marsala Wine
1/2 cup Water

Sprinkle chicken with salt and pepper; dredge in flour. Melt butter over medium heat. Cook chicken until golden on both sides. Remove chicken, and reduce heat to low. Stir wine and water into meat drippings, scraping to loosen any brown bits. Return chicken to skillet. Cover, simmer about 30 minutes. Serve with buttered fettucine.

   
Do you have a recipe for sausage & peppers?

Sausage & Peppers

1/4 cup olive oil
2 garlic cloves, minced
2 onions, sliced
6 bell peppers, cut in 1 inch slices (green, yellow or red...I like to mix them up)
8 sweet or hot Italian sausage links

Heat oil in a skillet & add garlic and onions; cook until soft but not brown. Add peppers and salt to taste. Cover & cook on low until peppers are soft, about 30 minutes. Cook sausages in another skillet. Combine sausages with pepper mixture and simmer 5 minutes. Serve with pasta of your choice tossed with oil and garlic.

   
Do you have a recipe for Italian chicken?

Creamy Italian Chicken

4 Skinless, Boneless Chicken Breast Halves
1-1/2 cups Heavy Whipping Cream
1/2 cup Grated Parmesan Cheese
1 Jar Sliced Mushrooms, drain
1/3 cup Sliced Sun-Dried Tomatoes
Vegetable Oil

Brown chicken in oil for 2 minutes on each side. Add heavy cream, Parmesan, mushrooms, and tomatoes. Cover and simmer for 10 to 15 minutes.

   
Do you have any risotto recipes?

Risotto Primavera

1 yellow onion
6 mushrooms
1 green or red bell pepper
1/2 pound asparagus
3 to 3-1/4 cups low sodium chicken broth
2 Tbsp olive oil
1-1/4 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Thinly slice the onion and the mushrooms. Halve the bell pepper through
the Stem end; remove the stem, ribs and seeds. Cut into long strips about
1/4 inch wide. Cut off the top 2 inches from each
asparagus spear, cut on the diagonal
into pieces 1/4" thick.

Pour the broth into a saucepan and bring to a simmer. Meanwhile, in a large saucepan or deep nonstick
frying pan over medium-low heat, warm the olive oil. When hot, add the onion and mushrooms and saute, stirring, until softened, about 3 minutes.
Add the rice and stir until the kernels are coated with the oil, about 2
minutes more. Add the wine and cook, stirring frequently, until most of it
has been absorbed, about 3 minutes.

Reduce the heat to low and add the bell pepper and 1 cup of the hot broth. Cook, stirring frequently, until most of the liquid has been absorbed, about 5 minutes. Add the asparagus and another 1 cup of the
hot broth and simmer, stirring often, until most of it has been absorbed. Add another 1 cup of the broth and simmer, stirring occasionally, until it has been absorbed and the risotto has a creamy consistency.

Taste the rice; if it is hard in the center, add the
remaining 1/4 cup broth and simmer, stirring, until absorbed and the grains are tender but slightly al dente. Total cooking time is about 25 minutes. Stir in the Parmesan cheese and season to taste with salt and pepper. Serves 4.

   
How do I make Egg Drop Soup?

Egg Drop Soup

3-1/2 Tbsp cornstarch
6 Tbsp water
1 tsp corn oil
2 Tbsp scallions, minced
1 Tbsp soy sauce
6 cups chicken broth
2 Tbsp rice wine
1 cup frozen peas
2 eggs, lightly beaten
1 tsp sesame oil

Combine cornstarch and water and blend well. Heat corn oil in large pot and then add scallions and stir-fry for about 30 seconds. Add the soy sauce, chicken broth and rice wine and bring to a boil. Reduce heat to medium and cook for 2 to 3 minutes. Slowly add the cornstarch/water mixture while stirring constantly to avoid lumps and continue to cook and stir until soup thickens. Add the peas and remove from heat.

Slowly add the beaten eggs by pouring them in a thin stream around the edge of the pot to form streamers of egg. Gently stir in the sesame oil. Add salt and pepper to taste.

   
How do I make tomato salad?

Gingered Tomato Salad

Dressing...
2 pieces ginger, peeled
2 cloves garlic
salt, to taste
1/4 cup vinegar
1/4 cup vegetable oil

Salad...
2 large ripe tomatoes, chopped
small onion, chopped
3 sprigs fresh coriander leaves, finely chopped

Crush ginger using mortar and pestle to make 1 tsp fine paste. Add garlic; crush with ginger. Remove to small bowl; whisk in salt, vinegar and oil. In bowl, mix tomatoes, onion and coriander. Add salad dressing; toss lightly to coat.

   
How do I make Beef Vindaloo?

Beef Vindaloo

Marinade...
3 Tbsp coriander
1 Tbsp cumin
6 cloves
1 stick cinnamon
1 tsp black peppercorns
2 tsp fenugreek seeds
1 tsp fennel seeds
4 to 6 dried chilies, soaked
8 cloves garlic
1 large onion
1' piece fresh ginger
1/4 cup vinegar

Beef...
2 pound beef chuck steak, trimmed & cut into 2" cubes
3 Tbsp butter
2 bay leaves
2 cups beef stock
Salt, to taste

Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder. Grind chilies with garlic, onion and ginger to make a paste. Mix spice powder with vinegar. Place meat in container and rub well with spice mixture. Pour chili paste over meat; marinate 2 hours.

Over high heat, heat butter in large Dutch oven. Fry meat until deeply colored. Add bay leaves and stock; bring to boil. Reduce heat and simmer about 1 hour or until meat is very tender. Season to taste with salt.

   
How do I make Greek apple salad?

Greek Apple Salad

1/2 cup olive oil
2 Tbsp red wine vinegar
1-1/2 tsp Dijon mustard
1/2 tsp dill weed
3 tart apples, cored and sliced 1" thick
1 bunch watercress
1/2 cup feta cheese, crumbled
1/2 cup toasted walnuts, coarsely chopped

Whisk together first 4 ingredients. Reserve half of dressing, toss remaining with apples. Arrange watercress on 4 salad plates, drizzle with reserved dressing. Divide apple slices among plates; sprinkle with feta and walnuts.

   
Do you have a recipe for stuffed grape leaves?

Dolmathes (stuffed grape leaves)

1 pound ground beef
1 egg, beaten
1 onion, chopped fine
1/2 cup uncooked rice
1/4 cup chopped parsley
1 tsp mint leaves
2 Tbsp olive oil
1-1/2 cups undiluted canned beef
broth
juice of 1 lemon
water
salt and pepper
grape leaves

Combine beef and 1 beaten egg. Add onions, rice,
parsley, mint, olive oil and 1/4 cup water. Season with salt and pepper. If using fresh grape leaves, soak in hot water for 5 minutes to soften. If using canned grape leaves, rinse in warm water. Place a teaspoon of meat mixture on a leaf and roll, folding ends in to seal in mixture. Place folded side down in a saucepan, making more than 1 layer if necessary. Add
beef broth and 1-1/2 cups water. Cover and simmer for 45 minutes. Pour lemon juice over grape leaves.

   
Do you have a recipe for Irish Freckle bread?

Irish Freckle Bread

4 cups flour
1/4 cup sugar
1 tsp salt
1 tsp baking powder
1/4 cup margarine
2 cups raisins
1-1/2 cups buttermilk
1 egg, beaten
1 tsp baking soda

Preheat oven to 375 degrees F.

Sift together flour, sugar, salt and baking powder. Cut in margarine until tiny crumbs. Stir in raisins.

In a separate bowl, combine buttermilk, egg and baking soda. Stir into dry mixture just until moist.

Put in a greased loaf pan. Cut a 1/2" deep slash across the top in the form of a cross. Bake at 375 degrees for 45 to 50 minutes, or until golden brown.

   
Do you have a recipe for Lefsa?

Lefsa

5 pounds potatoes, peeled and diced
1-1/4 cup butter
1-3/4 tsp sugar
1-1/4 tsp salt
3/4 cup milk
2-3/4 cups flour

Boil potatoes in salted water. Drain, and then mash or whip until potatoes are lump free. While still hot, add salt, butter, sugar and milk; mix well.

Refrigerate until thoroughly chilled, then add flour. Knead until flour is incorporated. Roll to a paper thin thickness on a floured cloth, and cut into ''pancake-sized'' servings. Fry on a lightly greased griddle on top of stove until both sides are lightly browned. Can be served in place of bread, or as a treat topped with jelly or cinnamon & sugar.

   
Do you have a recipe for toad-in-the-hole?

Toad-in-the-Hole

1 cup flour
2 eggs
1 cup milk
1/2 tsp salt
Dash of pepper
1 pound pork sausage links

Combine all ingredients except sausages in a blender and blend at high speed for 10 seconds. Turn off blender and scrape down sides, then blend for 1 minute more. Refrigerate the batter for one hour.

Preheat oven to 400 degrees F.

Cook sausages according to package directions, reserve 2 Tbsp of pan drippings. Place cooked sausages in a single layer in a 6 x 10" greased baking dish and moisten with 2 Tbsp of meat drippings. Sausages should be placed 1" apart. Pour batter over the sausages and bake for 30 minutes, or until the batter has risen over the top of the pan and is crisp and brown. Serve with applesauce.

   
Do you have a recipe for African chicken?

African Chicken

4 pounds chicken pieces of your choice
1/4 cup vegetable oil
1 tsp salt
1 tsp curry powder
1 onion, peeled and sliced
1 red bell pepper, cut in strips
1 tomato
1-1/2 cups uncooked rice
1/4 cup crunchy peanut butter
1/4 cup warm water

Brown chicken in vegetable oil in a large frying pan. Remove chicken and set aside. Remove all but 2 Tbsp of oil and drippings in pan. Stir in curry powder and salt. Add the onion, red bell pepper, and tomato. Cover and simmer 5 minutes. Return chicken to pan. Cover. Simmer until chicken is tender. Remove chicken to large platter. Blend peanut butter and water. Stir into pan, heat to boiling. Spoon sauce and vegetables over chicken.

   
Do you have a recipe for Moroccan stew?

Moroccan Stew

1 pound pork or lamb stew meat, cut into 1" cubes
1/2 cup onion, chopped
2 Tbsp vegetable oil
3 Tbsp all purpose flour
1 (16 ounce) can stewed tomatoes, chopped
1/4 cup water
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
1 (15 ounce) can garbanzo beans, drained
1 cup frozen cut green beans
1/2 cup sliced carrots
Pita bread

Preheat oven to 325 degrees F.

Brown meat and onion in hot oil. Stir the flour into the meat mixture, then stir in the undrained cut up tomatoes, water, ground ginger, ground cumin, ground cinnamon, sugar, salt and black pepper. Transfer the meat mixture to a lightly greased 2 quart casserole dish. Bake, covered at 325 degrees for 30 minutes. Stir in the garbanzo beans, green beans, and carrots. Cover and bake 1 hour more. Serve with pita bread.

   
Do you have a recipe for sesame chicken?

Sesame Chicken

2 boneless chicken breast halves
1/8 cup sesame seeds
2 Tbsp vegetable oil
1/4 cup soy sauce
1 Tbsp hoisin sauce
2 Tbsp brown sugar
1 tsp minced fresh ginger
1/4 tsp pepper
2 cloves garlic, minced
4 whole green onions, thinly sliced, divided

Cut chicken into 1 " chunks. In a small skillet, combine sesame seeds and oil; cook over medium-low heat, stirring occasionally, just until seeds are golden, about 2 minutes. Let cool, and then stir in soy sauce, sugar, ginger, pepper, garlic and half the green onions. Mix in chicken. Marinate at room temperature for 30 minutes.

Preheat oven to 400 degrees F.

Arrange meat with all the marinade in a single layer in a shallow rectangular baking pan. Bake for 18-20 minutes until golden and cooked through.

Serve over steamed rice or fried rice. Garnish with remaining green onions. Serves 2

   
Do you have a recipe for Hunan beef?

Hunan Beef

2 Tbsp Dry Sherry
1/4 Cup Soy Sauce
3 Cloves Garlic, minced
1 pound Lean Sirloin Steak, sliced in thin strips
4 Cups Broccoli Florets
1/4 Cup Peanut Oil
3-1/2 Cups Sliced Fresh Mushrooms
6 Green Onions, sliced on the diagonal
2 Tbsp Minced Fresh Ginger Root
1 tsp Dried Red Pepper Flakes
2 Tbsp Cornstarch dissolved in 1 Tbsp cold water

Combine sherry, soy sauce, and garlic in a large bowl. Add beef; cover and marinate at room temperature for 30-60 minutes. Blanch broccoli florets for 1 minute in boiling water, quickly drain and refresh under cold water. Drain beef and reserve the marinade.

Heat a skillet or wok over high heat. Add oil and beef; stir-fry for 2 minutes. Remove beef and keep warm. Add broccoli, mushrooms, green onions, ginger, and red pepper flakes; stir-fry for 2 minutes. Add reserved marinade and cornstarch mixture; stir. Cook, stirring constantly, until vegetables are tender and the sauce has thickened, about 3-4 minutes. Return beef to the pan and heat through, about 2 minutes.

Serve over rice.

   
Do you have a recipe for shrimp toast?

Shrimp Toast

8 ounces Cooked, Cleaned, Peeled Shrimp
1 Green Onion
1/4 tsp Salt
1 tsp Light Soy Sauce
1 Tbsp Cornstarch
1 Egg White, beaten
3 slices of White Bread, crust removed
4 Tbsp Sesame Seeds
Vegetable Oil for frying

Put the shrimp and green onion in a food processor and process until finely ground. Transfer to a bowl and stir in the salt, soy sauce, cornstarch, and egg white.

Spread the mixture onto one side of each slice of bread. Spread the sesame seeds on top of the mixture, pressing down well. Cut each slice of the coated bread into four equal triangles.

Heat enough oil for deep-frying in a wok or skillet until almost smoking. Carefully place the triangles into the oil, coated side down, and cook for 2-3 minutes, until golden brown. Remove with a slotted
spoon and drain on paper towels.

   
How do I make red cabbage?

Sweet & Sour Red Cabbage

1 small head of red cabbage, shredded finely
1 medium apple, peeled & cubed
1 small onion, chopped
3 slices bacon, chopped
1 tsp vinegar
1 tsp sugar

Fry bacon until crisp, saute the onion in the bacon grease. Add cabbage and apple, stir well. Fill up with water until the cabbage is well covered. Cook until soft and then season with vinegar and sugar to taste. Add salt to taste.

   
How do I make taquitos?

Beef Taquitos

3/4 pound ground meat
1/4 cup onion, minced
1/4 tsp garlic, minced
1/2 cup tomato sauce
1-1/2 tsp Cumin
1/2 cup canned mild green chiles, chopped
12 Corn tortillas
Oil
Salsa
Sour cream
Guacamole

Brown the beef and drain. Add the onion and garlic and cook until soft. Add the tomato sauce, cumin, and chiles, simmer for 5 minutes; set aside.

Briefly heat each tortilla in a pan with a little oil until soft enough to roll. Fill each tortilla with some of the meat mixture. Roll tightly into a cigar shape; set aside. Heat 1/3 inch of oil in frying pan. Quickly fry each taquito for about one minute. Serve warm with sides of salsa, sour cream, and guacamole.

   
Do you have a recipe for Pasta Puttanesca?

Pasta Puttanesca

1 pound pasta, (linguine or spaghetti) cooked & drained
1/3 cup olive oil
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
2-1/2 cups tomatoes, diced
1/2 cup black olives pitted & chopped
2 Tbsp capers
2 Tbsp fresh basil, chopped
Salt and pepper to taste

Heat the oil in a large skillet over low heat. Add the
garlic and pepper flakes and heat for 3 minutes until garlic is soft, but not browned. Add the tomatoes and cook for 5 minutes. Add the olives, capers, and basil and cook for 3 minutes longer. Toss in the cooked pasta. Serve immediately.

   
Do you have a recipe for stuffed cabbage?

Stuffed Cabbage

12-15 cabbage leaves
1-1/2 cup chopped onion
1 pound Ground Beef
1/2 pound Ground Pork
1 tsp salt
1/4 tsp pepper
1 tsp celery salt
1/4 cup ketchup
1 egg
1/2 cup uncooked instant rice
1 cup chili sauce
1/2 cup grape jelly
1/4 cup water

Preheat oven to 375 degrees F.

Mix together ground beef, ground pork, salt, pepper, celery salt, ketchup, egg & rice...set aside.

Cover cabbage leaves with boiling water. Cover & let stand till leaves are limp...about 10 minutes. Remove leaves and drain.

Place about 1/3 cup of the meat mixture at the stem end of each cabbage leaf. Roll the leaf around the mixture, and tuck in the sides.

In a small saucepan mix together chili sauce, jelly and water. Cook over low heat until jelly is melted.

Grease the bottom of a large baking dish. Chop up leftover cabbage, and put on the bottom of the dish. Sprinkle the chopped onions over the top of the cabbage.

Arrange cabbage rolls on top of the onions. Pour the sauce over the cabbage rolls, cover with foil.

Bake at 375 degrees for 1 hour. Remove the cover, spoon sauce over, and return to oven for 40 minutes, or until sauce is thick & syrupy.

   
Do you have a recipe for Osso Buco?

Osso Buco

1/3 cup flour
1 tsp salt
1/2 tsp pepper
6 (2" thick) veal shanks
5 Tbsp olive oil
1 tsp Italian seasoning
1/2 tsp sage
1 onion, chopped
3 garlic cloves, minced
2 carrots, sliced
1 celery stalk, sliced
1-1/2 cups dry white wine
1 can (10-3/4 ounce) condensed chicken broth
2 Tbsp tomato paste
1-1/2 Tbsp parsley, chopped
1 Tbsp grated lemon peel

Preheat oven to 325 degrees F.

Combine flour, salt and pepper; dredge meat in flour mixture. In a large skillet, heat the olive oil on high. Brown meat on all sides. Lay the veal shanks in a covered baking dish; sprinkle with Italian seasoning and sage. Combine onion, 1 clove garlic, carrots and celery. Sprinkle over meat. Whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 degrees for 2 hours or until fork-tender. Just before serving, combine parsley, lemon peel, and 2 cloves minced garlic; sprinkle over each veal shank. Serve immediately.

   
Do you have a recipe for Chicken Paprikash?

Chicken Paprikash

1 pound chicken, whatever parts you like
1/2 cup butter
salt and pepper
4 cups onions, sliced
1 tsp paprika
1/3 cup chicken broth
1 cup cream
Hot cooked noodles or dumplings

Melt butter in heavy skillet; season chicken pieces with salt and pepper and then brown on both sides. Remove from skillet. Add onions to skillet and fry slowly until tender, do not brown. Return browned chicken pieces (skin side up) to skillet and sprinkle with paprika. Add chicken broth and cover. Cook slowly for 30 to 40 minutes or until tender. Remove chicken pieces to platter. Add the cream to skillet mixture. Stir and heat thoroughly. Serve with cooked noodles or rice.

   
Do you have a recipe for Pasta Capris?

Pasta Capris

1-1/2 pounds Roma tomatoes, seeded and chopped
8 ounces FRESH mozzarella cheese, cut into short strips
3 Tbsp olive oil
2 tsp red wine vinegar
1 clove garlic, minced
1/2 cup chopped fresh basil
12 ounces angel hair pasta

Mix tomatoes, mozzarella, oil and vinegar and garlic in a bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Add fresh basil.

Cook pasta according to package directions, drain. Return pasta to cooking pot; add tomato mixture and toss gently to blend.

   
Do you have a recipe for Australian fish?

Australian Fish

1/2 pound fresh mushrooms
2 Tbsp butter
1 Tbsp vegetable oil
1/2 cup parmesan cheese
1-1/2 pounds fillet of sole, or another white fish
1/4 tsp salt
1/4 tsp pepper
4 Tbsp green pepper, chopped
6 Tbsp white wine
2 tsp fresh lemon juice
1 Tbsp fresh parsley, chopped

Preheat oven to 450 degrees F.

Melt butter over low heat. Add mushrooms and saute over medium heat until tender. Use oil to grease a shallow baking dish and sprinkle grated parmesan over the oil. Place fish on the cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over all. Bake at 450 degrees for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley.

   
Do you have a recipe for chicken flautas?

Chicken Flautas

2 cups cooked chicken, finely shredded
2/3 cup chunky Salsa
1/4 cup green onions, sliced
3/4 tsp ground cumin
vegetable oil for frying
32 corn tortillas
2 cups shredded cheddar or Monterey Jack cheese
Guacamole
Sour cream

Preheat oven to 400 degrees F.

Combine cooked chicken, salsa, onion, and cumin; mix well.

Heat about 1/2 inch oil in a small skillet until hot but not yet smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.

Spoon 1 Tbsp chicken mixture and 1 Tbsp cheese down center of each tortilla. Roll tightly; secure
with wooden pick. Place seam-side down on baking
sheet. Bake in preheated oven at 400 degrees about 18 to 20 minutes or until crisp. Serve warm with sour cream, guacamole and salsa.

   
Do you have a recipe for chicken cacciatore?

Chicken Cacciatore

4 chicken breast halves
3 Tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 (8 ounce) cans tomato sauce
1/2 cup red wine
1 tsp salt
1/2 tsp pepper
2 bay leaves
1/2 tsp thyme
1 clove garlic, chopped

Saute chicken in oil until golden. Add onion and green pepper. Saute until veggies are soft, but do not brown. Add remaining ingredients, and simmer uncovered for 1 hour. Remove bay leaves before serving.

   
Do you have any good casserole recipes?

Chile Rellenos Casserole

8 large Eggs
1 cup Sour Cream
1/4 cup Salt
2 drops Red Pepper Sauce
2 cup Shredded Jack Cheese
2 cup Shredded Cheddar Cheese
2 cans Chopped Green Chilies
Salsa

Preheat oven to 350 degrees F.

Grease rectangular baking dish, 13x9x2 inches.

Beat eggs, sour cream, salt, and pepper sauce in large bowl with wire whisk. Stir in cheeses and chilies. Pour into baking dish.

Bake uncovered about 45 minutes or until golden brown and set in center. Serve with salsa.

   
Do you have a recipe for baked ziti?

Baked Ziti

3 large Sweet Italian sausage links
1/2 pound Ricotta cheese
1/4 tsp Ground nutmeg
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Sugar
1 Tbsp Fresh Chopped parsley
1 pound Ziti
16 ounce Tomato sauce
1/2 cup Grated Parmesan cheese

Preheat oven to 400 degrees F

Remove the casings from sausages; break up meat and brown in small skillet. Drain off fat.

Combine ricotta with nutmeg, salt, pepper, sugar and parsley, blending well.

Cook ziti, according to package directions, until just tender. Drain; turn into bowl and keep warm.

Spoon half the tomato sauce into a buttered 13x9x2" baking dish. Add half the ziti to baking dish. Cover with all of the sausage meat. Spoon over an even layer of the ricotta mixture. Cover with remaining ziti, then with remaining tomato sauce. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for 15 minutes, or until brown and bubbling.

   
Do you have an italian chicken recipe?

Italian Chicken

4 boneless chicken breasts
1/4 cup italian salad dressing
2 tomatoes, sliced
1 Tbsp dry bread crumbs
1/2 tsp dried basil
1/2 tsp parmesan cheese
1/2 tsp olive oil

2 cups thin egg noodles, cooked and drained
1 onion, sliced thin

Preheat oven to 350°F.

Marinate chicken breasts in Italian salad dressing for 2-3 hours in the refrigerator. Place the chicken in a baking pan, and cover with the reserved marinade. Bake 10 minutes, then top with tomatoes, bread crumbs, Parmesan cheese and basil. Continue baking until the topping is browned, and the chicken juices run clear, about 10 to 15 more minutes.

Heat olive oil in a heavy skillet over medium-high heat. Sauté the onions until soft, then add the cooked noodles to warm through. Serve chicken over pasta.

   
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