Filomena Recipes

"Find a great collection of Free Cooking Recipes"

Wednesday, 28 November 2007

DEUTCH EGGS





INGREDIENTS:


1-eggs;butter;
2-sliced onions;
3-salt;red pepper;
4-lemon juice.

PREPARATION:
1-Heat some butter in a pan; then break in as many eggs as needed and fry them;
2-Add some sliced onions.
3- Remove the eggs to a platter;arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice.
4-Serve as hot as possible on toast.

BOM APETITE

posted by Filomena & Bill Price at 08:10 0 Comments



Tuesday, 27 November 2007

DUTCH EGGS


INGREDIENTS:
1-butter;
2-eggs (as many as you want)
3-sliced onions;
4-salt;red pepper;lemon juice.
PREPARATION:

1-Heat some butter in a pan; then break in as many eggs as needed and fry them;
2- add some sliced onions.
3- Remove the eggs to a platter;arrange the onions on the eggs;
4- sprinkle with salt and red pepper and pour over some lemon-juice.
5- Serve as hot as possible on toast.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 12:56 0 Comments



Thursday, 20 December 2007

JAPANESE EGGS


INGREDIENTS:


1-Rice or pasta;


2- 6 eggs;parsley;


3-tomato sauce;lemon juice.


4-chicken stock;bacon,



PREPARATION:


1-Cook some rice in a rich chicken stock; place on a platter.
2- Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice.Fry the bacon in slices;
3- Put the eggs on the rice or pasta,the fried bacon and pour a little hot tomato-sauce over the base of the platter and serve.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 09:26 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

Labels:

posted by Filomena & Bill Price at 09:27 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



Saturday, 15 December 2007

VIENNA NODDLE PUDDING


INGREDIENTS:
1-noodles;
2-5 eggs;
3-1 cup of sugar;
4-1/2 cup of raisins;1/2 cup of pounded almonds;cinnamon.
PREPARATION:
1-Boil some fine noodles in salted water for ten minutes; let drain.
2-Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with the noodles.
3- Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a pinch of cinnamon and the whites of the eggs beaten to a froth.
4- Put in a well-buttered pudding-dish and bake until brown.
5- Serve hot with lemon sauce.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 10:37 0 Comments



Tuesday, 18 December 2007

BAVARIAN CABBAGE SALAD


INGREDIENTS:
1-1 cabbage;1 onion;
2-2 stalks of celery;
3-2 peppers;salt & pepper;
4-vinegar;mustard;
5- 2 eggs;sugar.
PREPARATION:
1-Chop a cabbage with 1 large onion and 2 stalks of celery and 2peppers; season well with salt and sprinkle with pepper.
2-Heat somevinegar; add a teaspoonful of prepared mustard.
3-Then beat the yolks of 2 eggs with a tablespoonful of sugar;
4-Add the hot vinegar slowly to the beaten eggs and mix with the cabbage.
5-Serve cold.
BOM APETITE

Labels: ,

posted by Filomena & Bill Price at 14:42 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

Labels:

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



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

Labels: ,

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



Wednesday, 28 November 2007

RUSSIAN BOILED FISH








INGREDIENTS:




1-1 whole fish;



2-1 sliced onion;



3-1/2 cup of vinegar;



4-some slices of lemon;



5-2 sprigs of parsley;



6-brown sugar;ginger;cinnamon;nutmeg.juice of 1 lemon;



7-2 beaten eggs.






PREPARATION:






1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.



2- Add a table spoonful of butter and let cook until tender.



3- Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.



4- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.



5-Serve cold. Garnish with lemon-slices and olives.






BOM APETITE

Labels:

posted by Filomena & Bill Price at 09:08 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

Labels:

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



Thursday, 17 January 2008

FISH A LA NORMANDIE

INGREDIENTS:

1-Trout or other fish;
2-1 sliced onion;
3-1 carrot;
4-2 sprigs of parsley;1 bay leaf;
5-2 eggs;
6-1/2 cup of cream;
7-salt;cayenne pepper;
8-egg sauce.

PREPARATION:

1-Boil a trout well seasoned;
2-Add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1tablespoonful of butter.
3-When done, beat the yolks of 2 eggs with a some cream; add salt and a pinch of cayenne.
4-Remove the fish to a platter.
5-Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.
6-Let get very hot and pour over the fish.
7-Garnish with parsley. Serve hot.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 09:46 0 Comments



Saturday, 24 November 2007

EGYPTIAN MEAT BALLS


INGREDIENTS:


1- 1 pound of raw beef;



2- salt,



3-pepper;



4-1 teaspoonful of curry-powder;



5- 2 stalks of chopped celery,



6-1 small onion andsome chopped parsley.



7- 2 beaten eggs ;



8- 1/2 cup ofbread-crumbs;



9-Boiled rice ;



PREPARATION:




1-Chop 1 pound of raw beef;



2-Season with salt, pepper and 1 teaspoonful of curry-powder;



3-add 2 stalks of chopped celery, 1 small onion and some chopped parsley.



4- Mix with 2 beaten eggs and 1/2 cup of bread-crumbs,



5-Make into small balls.



6-Let cook in hot butter until tender.



7-Serve on a border of boiled rice and pour over all a highlyseasoned tomato-sauce.


BOM APETITE

Labels:

posted by Filomena & Bill Price at 14:11 0 Comments



Saturday, 8 December 2007

RUSSIAN OMOLETE


INGREDIENTS:

1-2 shallots(small onions);
2-4 eggs;parsley;
3-1 tablespoom of cream;
4-2 tablespooms of caviar;
5-salt;butter;pepper.

PREPARATION:

1-Chop 2 shallots with a little parsley and cook in hot water.
2-Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice;
3-Season totaste.
4-Beat 4 eggs with 1 tablespoonful of cream, salt and pepper;
5-Fry in an omelet-pan with hot butter until done.
6-Put the mixture in the centre; turn in the ends and serve at once with vegetables.

BOM APETITE

posted by Filomena & Bill Price at 07:55 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



Thursday, 29 November 2007

BELGIUM POTATO SALAD


INGREDIENTS:
1-potatoes;
2-onion;celery;
3-2 boiled eggs;
4-salt & pepper;
5-1 tablespoon of olive oil ;
6-2 tablespoons of vinegar.
PREPARATION:
1-Slice cold boiled potatoes very thin and mix with chopped celery and onion;
2-Season with salt and pepper.
3- Then mix the yolks of 2hard-boiled eggs with 1 tablespoonful of olive-oil.
4- Add to the salad with 2 tablespoonfuls of vinegar.
5- Sprinkle with chopped parsley and serve.
BOM APETITE

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



Wednesday, 28 November 2007

RUSSIAN BOILED FISH

INGHEDIENTS:
1-1 whole fish;
2-1 sliced onion;
3-1/2 cup vinegar;
4-slices of lemon;
5-parsley;ginger;nutmeg;cinnamon;
6-2 beaten eggs;
PREPARATION:
1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
2-Add a tablespoonful of butter and let cook until tender.
3-Remove the fish to a platter;
4-Mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
5- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.
6- Serve cold. Garnish with lemon-slices and olives.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 09:02 0 Comments



Tuesday, 18 December 2007

JAPANESE SALAD


INGREDIENTS:

1-Celery;apples;truffles;
2-chrysanthemum flowers;
3-salt & pepper;
4-mayonnaise;olives;
5-boiled eggs.

PRREPARATION:

1-Cut some celery, apples and truffles into fine shreds and mix with chrysanthemum flowers; season with salt and pepper.
2- Put in a salad bowl and cover with a mayonnaise dressing.
3-Garnish with chopped hard-boiled eggs and olives.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 15:10 0 Comments



Thursday, 20 December 2007

DUTCH STEWED FISH

INGREDIENTS:

1-large fish;

2-1 onion;parsley;

3-salt & pepper;

4-2 stalks of celery;

5-juice & zest of 1 lemon;

6-1 cup of vinegar;mustard;

7-3 eggs;

PREPARATION:


1-Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done.
2- Remove fish to a platter.
3- Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cupof vinegar.
4-Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter.
5- Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes;
6-Serve with couscous.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 10:08 0 Comments



Tuesday, 18 December 2007

VIENNA NUT TORTE


INGREDIENTS:

1-1/4 pound of almonds;
2-4 beatten eggs;
3-1/2 cup of sugar;
4-1 tablespoon of brandy;
5-1 tablespoon of brandy;
6-1 tablespoon of wine;lemon;
7-4 lady fingers;
8- nuts;wine sauce

PREPARATION:

1-Blanch 1/4 pound of almonds and pound in a mortar.
2-Then beat 4 eggs with 1/2 cup of sugar.
3- Add 1 teaspoonful of brandy and a teaspoonful of wine and lemon-juice; add 4 lady fingers crumbled up fine.
4-Beat all together with the nuts; put in a well-buttered pudding-dish and bake.
5-Serve with wine sauce.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 14:35 0 Comments