Filomena Recipes

"Find a great collection of Free Cooking Recipes"

Wednesday, 19 December 2007

French Waffles

INGREDIENTS:
1-3 cups of flour;
2-1-1/2 teaspoons of baking powder;
3-1/2 teaspoon of salt;
4-3 eggs;
5-1 tablespoo of melted butter;
6-2 cups of warm milk.
PREPARATION:

1-Sift 3 cups of flour with 1-1/2 teaspoonfuls of baking-powder and 1/2teaspoonful of salt.
2- Beat the yolks of 3 eggs;
3-Add a tablespoonful o fmelted butter and 2 cups of warm milk.
4- Add the beaten whites and stir in the flour, making a light batter.
5-Grease the waffle irons and fill with the batter.
6-Bake until a delicate brown.
7- Remove to a hot dish.
8-Serve hot with powdered sugar on top.Strawberries and cream as dessert.
BOM APETITE

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posted by Filomena & Bill Price at 11:11 0 Comments



Wednesday, 28 November 2007

SPANISH CAKE


INGREDIENTS:
1-1 pound of butter;
2-1 pound of sugar;
3-8 eggs;
4- 1 pound of flour;
5-2 tablespoons of baking powder;
6-1 cup of milk.
PREPARATION:

1-Beat 1 pound of butter with 1 pound of sugar to a cream.
2- Add the yolks of 8 eggs well beaten.
3-Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. 4-Add the whites of eggs, beaten to a stiff froth with a pinch of salt.
5- Flavor with rose-water.
6- Bake in a moderate oven until done.
BOM APETITE

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posted by Filomena & Bill Price at 09:27 0 Comments



Tuesday, 18 December 2007

AUSTRALIAN APPLE STRUDEL


INGREDIENTS:
1-1 pint of flour;
2-1/2 cup of water;
3-4 ounces of butter;
4-3 eggs;salt;
5-raisins;sugar;cinnamon.

PREPARATION:

1-Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggsand a pinch of salt to a stiff dough; then roll out as thin aspossible.
2-Pour over some melted butter; cover with chopped apples and raisins.
3-Sprinkle with sugar and cinnamon.
4-Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.
5-Serve with ice-cream.
BOM APETITE

posted by Filomena & Bill Price at 14:23 0 Comments



Saturday, 15 December 2007

DUTCH SWEET POTATO PUFF




INGREDIENTS:
1-3 sweet potatoes;
2-3 eggs;
3- 1cup of milk;3 tablespoons of butter;
4-2 tablespoons of sugar;
5-nutmeg;lemon juice.
PREPARATION:

1-Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice.
2-Beat the whites with a pinch of salt to a stiff froth;
3-Add to thepotatoes and put in a well buttered baking-dish and bake.
4-Serve hot ,with salad.
BOM APETITE

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posted by Filomena & Bill Price at 10:43 0 Comments



Wednesday, 19 December 2007

BELGIAN STUFFED SHAD


INGREDIENTS:


1-shad;
2-oysters;
3-mushrooms;
4-bread crumbs;
5-onion;parsley
6-1 cup of tomato sauce;lemon slices.

PREPARATION:

1-Season and stuff the shad with chopped oysters and mushrooms well seasoned.
2-Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley.
3-Put flakes of butter on topand pour in 1 cup of tomato-sauce.
4- Let bake until done. Baste often with the sauce.
5-Serve with celery salad with French dressing.

BOM APETITE

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posted by Filomena & Bill Price at 09:47 0 Comments



Friday, 14 December 2007

DUTCH BAKED MACKEREL



INGREDIENTS:




1-Mackrel;

2-pepper.chopped parsley;

3-fried bread crumbs;

4-cream;

5-some butter;

6-couscous or potatoes

PREPARATION:


1-Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.

2- Cover with fried bread-crumbs and bits of butter, and moisten with cream.

3-Bake until brown on top

4-Serve hot withs tewed potatoes or couscous.



BOM APETITE

posted by Filomena & Bill Price at 11:57 0 Comments



Wednesday, 19 December 2007

GERMAN SWEET PRETZELS


INGREDIENTS:

1-1/2 pound of flour;
2-1/2 pound of butter;
3-1/4 pound of sugar;
5- 1 egg;1 beaten yolk;
6- 1 tablespoon of sweet cream;
7-grated lemon zest;almonds.

PREPARATION;

1-Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 poundof sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel.
2-Mix thoroughly and mold the dough into small wreaths;
3-Brush the top with the yolk of an egg and sprinkle with powdered sweet almonds.
4- Lay in a well-buttered baking-tin and bake until a deep yellow.

BOM APETITE

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posted by Filomena & Bill Price at 11:05 0 Comments



Thursday, 13 December 2007

IRISH BAKED POTATOES


INGREDIENTS :
1-Potatoes;
2-butter;
3-fried bread crumbs;
4-beaten eggs;
5-salt & pepper;
6-boiled fish;
7-3 tablespoons of milk;
PREPARATION:
1-Peel and boil potatoes in salted water until tender;
2-Drain and mash with a lump of butter.
3-Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full.
4-Moisten with beaten eggs, well seasoned with salt and pepper, and 3 tablespoonfuls of milk.
5-Put in the oven to brown.
6- Serve with boiled fish.
BOM APETITE

posted by Filomena & Bill Price at 10:07 0 Comments



Saturday, 24 November 2007

SCOTCH SCONES


INGREDIENTS:


1-1-1/2 pints of flour;

2-A pinch of salt;

3-1 teaspoonful of soda mixed with 1 pint of sour milk;


PREPARATION:


1- Mix to a soft dough.

2- Lay on a well-floured baking-board and roll 1 inch thick.

3- Cut with a roundcake-cutter;

4-Bake on a hot greased griddle until brown on bothsides.

5- Serve hot with butter.

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posted by Filomena & Bill Price at 14:05 0 Comments



Thursday, 29 November 2007

FRENCH VEAL SUFFLE


INGREDIENTS:

1-2 tablespoons of butter;
2-2 tablespoons of flour;
3-1 cup of milk;
4-1 cup of minced veal;
5-parsley;nutmeg;pepper;
6-2 egg yolks.
PREPARATION:
1-Heat 2 tablespoonfuls of butter.
2- Mix with 2 tablespoonfuls of flour until smooth;
3-add 1 cup of milk; let boil up.
4- Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.
5-Stir in theyolks of 2 eggs.
6-Remove from the fire; let cool.
7- Beat the whites to astiff froth,add to the meat.
8-Put in a buttered baking-dish and bake twenty minutes.
9-Serve at once.
BOM APETITE

posted by Filomena & Bill Price at 09:24 0 Comments



Wednesday, 28 November 2007

EGYPTIAN MEAT PIE


INGREDIENTS:

1-pie dough;
2-1/2 calf's liver chopped;
3-1/2 pound fresh porc chopped fine;
4-1/2 cup of butter;
5-2 green peppers;
6-1 onion chopped finely;
7-1/2 can of chopped mushrooms;
8-1 glass of cherry.
PREPARATION:
1-Line a large baking-dish with pie-dough.
2- Have ready 1/2 pound of calf's liver chopped, and 1/2 pound of fresh pork fine chopped;
3-Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms.
4-Moisten with a glass of sherry.
5- Fill the dish with the mixture and cover with the dough.
6-Let bake until done and serve hot.
BOM APETITE

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posted by Filomena & Bill Price at 08:17 0 Comments



Wednesday, 12 December 2007

SWISS BAKED EGGS

INGREDIENTS:
1-1ounce of butter;
2-swiss cheese;
3-6 eggs;
4-4 tablespoons of cream,salt,pepper.
PREPARATION:

1-Melt 1 ounce of butter in a baking-pan;
2-Then cover the bottom of the pan with thin slices of Swiss cheese.
3- Break in 6 eggs; sprinkle with salt and pepper.
4-Pour over 4 tablespoonfuls of cream;
5-Sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown.
6-Serve hot.
BOM APETITE

posted by Filomena & Bill Price at 09:11 0 Comments



Thursday, 20 December 2007

HUNGARIAN FRUIT ROLL



INGREDIENTS:

1-Pie dough;melted butter;
2-raisins;chopped apples;
3-nuts;shredded citron;
4-brown sugar;cinnamon;
5-grated zest of 1 lemon;
6-wine sauce;

PREPARATION:

1-Make a pie-dough.


2-Roll out and spread with melted butter, raisins,currants, chopped apples, nuts and shredded citron.


3-Cover well withbrown sugar and sprinkle with cinnamon and the grated peel of a lemon.


4-Roll up the dough. Lay in a buttered baking-pan. Rub the top well with melted butter and let bake until brown.


5- Serve with wine sauce.


BOM APETITE

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posted by Filomena & Bill Price at 09:49 0 Comments



Tuesday, 27 November 2007

ENGLISH STUFFED GOOSE


INGREDIENTS:
1-1 fat goose;
2-salt;pepper;
3-vinegar;
4-small apples;
5-flour;butter;
5-apples to serve.
PREPARATION:


1-Season a fat goose with salt and pepper, and rub well with vinegar.
2-Core small apples and fill the goose with the whole apples.
3- Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
4-Add a lump of butter and bake until done.
5- Baste often with the sauce in the pan.
6- Serve the goose with the whole apples.
BOM APETITE

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posted by Filomena & Bill Price at 13:13 0 Comments



Friday, 14 December 2007

POLISH ROAST MUTTON


INGREDIENTS:
1-1 leg of mutton;
2-salt;pepper;garlic;
3-2 celery roots;2 carrots;
4-3 gloves of garlic;tyme,pepper corns;
5-bay leaf;1 cup of vinegar;
6-1 pint of sour cream;

PREPARATION:

1-Season a leg of mutton with salt, pepper and a pinch of cloves.
2-Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
3-Pour over 1 cup of vinegar and 1 cup of hot water.
4-Dredge with flour and let bake in a hot oven.
5- Baste often with the sauce in the pan until nearly done;
6-Add 1 pint of sour cream and let bake until done.
7-Thicken with flour; boil up and pour over the roast.
8-Serve hot.
BOM APETITE

posted by Filomena & Bill Price at 12:20 0 Comments



Saturday, 15 December 2007

FRENCH SPICED VENISON

INGREDIENTS:
1- venison;
2-salt;pepper;vinegar;garlic;
3-1 sliced onion;thyme;parsley;
4-juice of 1 lemon;
5-1 cup of melted butter;1 glass of cherry.

PREPARATION:

1-Rub the venison with salt, pepper, vinegar, cloves and all spiceS;
2-Put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water.
3- Let bake, covered, in a hot oven.
4-Baste often with the sauce when nearly done.
5-Sprinkle with flour; add a glass of sherry and let it brown.
6-Serve with celery and currant jelly.

BOM APETITE

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posted by Filomena & Bill Price at 10:17 0 Comments



Tuesday, 27 November 2007

MADRAS BAKED FISH


INGREDIENTS:


1-1 fish;
2-salt;
3-pepper;
4-green ginger;
5- curry powder;6-1 onion (sliced)
6-2 chopped green peppers;
7-1 sprig of parsley.

PREPARATION:

1-Season the fish with salt, pepper, some grated green ginger and curry-powder.
2-Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. 3-Pour over some water and hot melted butter;
4-Sprinkle with flour and bake until done.
5-Garnish with sliced lemon and parsley.

BOM APETITE

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posted by Filomena & Bill Price at 12:06 0 Comments



Sunday, 25 November 2007

BISCUITS OF CANNES

INGREDIENTS:(MAKES 30 BISCUITS)


1-375 g flour T45 ;
2-250 g butter ;
3- 150 g sugar ice ;
4- 120 g of milk ;
5- 1 tablespoon vanilla liquid ;
1/2 gousse de vanille * 1 / 2 vanilla bean *



PREPARATION:


1- Work the butter and sugar soft ice then incorporate vanilla liquid milk and tempered, beat everything.


2-Split the 1 / 2 vanilla bean, scrape the seeds and stir in the vanilla mixture.

3- Add flour, mix until a smooth paste.

4- Garnish with a pocket socket and make canes on a baking tray.
5-Let dry sanded the approximately 30 min.
6-Bake in preheated oven about 15 min at 180 ° C .

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posted by Filomena & Bill Price at 01:16 0 Comments



Tuesday, 27 November 2007

BAKED EGGS IN SPINACH TARTS




INGREDIENTS:
Preparation Time: 20 minutesCooking Time: 40 minutes Serves: 6

1-450g/1lb ready made shortcrust pastry;
2-2 tbsp olive oil;
3-1 small onion, chopped;1 garlic clove ;
4-350g/12oz young spinach leaves, washed2.
5-5ml / 1/2 tsp grated nutmeg;
6-4 tbsp crème fraiche;
7-50g/2oz gruyere cheese grated;
8- large Lion Quality eggs ;
PREPARATION:
1-Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
2- Cut the pastry into six pieces and thinly roll out each on a lightly floured board.
3-Use to line six 10cm/4in fluted flan tins.
4-Line with greaseproof paper and half fill with baking bean.
5- Bake for 10 mins, remove the paper and beans and bake for a further 5 mins.
6-Meanwhile, heat the oil in a large pan, fry the onion and garlic for 2-3 mins or until soft, then add the spinach leaves, stirring to pack them into the pan.
7- Cover and cook over a medium heat for 3-4mins or until all the leaves have wilted.
8-Tip the spinach into a sieve and squeeze out the excess liquid. Return to the pan, add the nutmeg, 30ml/2tbsp crème fraiche, 1 beaten egg and half the cheese and plenty of salt and ground black pepper. Mix well.
9-Divide the spinach between the pastry cases, making a well in the centre of each.
10-Carefully crack an egg into the well in the centre of each, spoon 5ml/1tsp crème fraiche over each and sprinkle over the remaining cheese.
11- Bake for 12-15mins or until the tops are pale golden and the eggs just set but the yolks are still a little runny.
12-Serve warm with salad leaves.
BOM APETITE

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posted by Filomena & Bill Price at 12:46 0 Comments