Filomena Recipes

"Find a great collection of Free Cooking Recipes"

Sunday, 16 December 2007

CHICKEN CHOP SUEY (CHINESE)


INGREDIENTS:

1-1 chicken;
2-black pepper;cayenne;lard;
3-onion;celery;
4-bean sprouts;celery;
5-mushrooms;
6-1/2 cup of stock;
7-2 tablespoons of cream and chopped parsley;
8-1/4-chinese sauce;boiled rice.

PREPARATION:

1-Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard.
2- Add some ham, onion, celery,green bean sprouts and mushrooms cut fine.
3- Moisten with 1/2 cup of stock.
4- Add 1/4 cup of Chinese sauce; cover and let simmer until tender.
5-Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley.
6- Serve hot on a platter with boiled rice.

BOM APETITE

posted by Filomena & Bill Price at 22:51 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

Labels:

posted by Filomena & Bill Price at 09:47 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



Tuesday, 18 December 2007

SPANISH STEWED RABBIT


INGREDIENTS:

1-2 rabbits;
2-flour;tomatoes;
3-lemon juice;
4-1/2 tablespoon of red pepper;
5-parsley;salt.

PREPARATION;

1-Clean and parboil 2 rabbits; then cut into pieces.
2- Sprinkle with flour and fry in hot lard. Remove the rabbits.
3-Add chopped tomato and onionto the sauce; mix with flour; let fry; add the sauce in which the rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,parsley and salt to taste. 4-Cook ten minutes; then add the rabbit and simmer five minutes.
5- Serve hot with boiled rice or mashed potatoes.

Labels:

posted by Filomena & Bill Price at 15:21 0 Comments



Tuesday, 4 December 2007

RISSOTTO (ITALIAN)


INGREDIENTS:

1-cup of rice;
2-greated parmesan cheese;
3-tomato sauce;
4-fried veal chops to serve.


PREPARATION:
1-Boil 1 cup of rice in salted water until soft; drain.
2-Then add grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the oven a few minutes;
4-Then pour over some highly seasoned tomato-sauce and some paesley
5-Serve hot with fried veal chops.
BOM APETITE

posted by Filomena & Bill Price at 07:58 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



Tuesday, 4 December 2007

RISSOTTO( ITALIAN)


INGREDIENTS:
1-1 cup of rice;
2-salt;
3- parmesan cheese;
4- tomato sauce;fried veal shops to serve

PREPARATION:

1-Boil 1 cup of rice in salted water until soft; drain.
2-Then grate Parmesan cheese and cover the rice with cheese.
3-Let steam in the ovena few minutes; then pour over some highly seasoned tomato-sauce,
4-Serve hot with fried veal chops.
BOM APETITE

posted by Filomena & Bill Price at 07:53 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



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

Labels:

posted by Filomena & Bill Price at 09:49 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



Thursday, 17 January 2008

ITALIAN TONGUE

INGREDIENTS:


1-1 Tongue;
2-2 tablespoons of butter;
3-1 onion;2 gloves of garlic;
4-1 cup of tomato sauce;
5-1/2 cup of mushrooms;
6-lemon juice;salt & pepper;
7-1/2 glass of sherry wine.
PREPARATION:
1-Boil a beef tongue until tender; skin and slice thin.
2- Heat 2 tablespoonfuls of butter.
3- Add 1 chopped onion and 2 cloves of garlic minced fine.
4-Stir in 1 tablespoonful of flour until brown;
5-Add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,lemon-juice, salt and pepper to taste.
6-Let boil. Add the sliced tongue, and 1/2 glass of sherry wine.
7-Simmer ten minutes. Serve with baked macaroni.

BOM APETITE

Labels:

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



AUSTRIAN APPLE OMOLETE

INGREDIENTS:
1-Apples;
2-1 tablespoon of butter;
3-4/5 eggs;
4-sugar;
5-cinnamon;
6-white wine sauce.
PREPARATION:


1-Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; 2-Put in the apples and let them steam unti ltender.
3-Make an egg omelete batter; sweeten to taste and pour over the apples;
4-Let cook until set. Cover thickly with sugar and sprinkle with cinnamon.
5-Serve hot with wine sauce.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 09:37 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



Sunday, 16 December 2007

FISH A LA MARSEILLES


INGREDIENTS:


1-fish;
2-salt;parsley;pepper;
3-2 gloves of garlic;
4-2 bay leaves;
5- 2 sliced onions;
6- 1cup of tomatoes;butter;
7-toast;
8- white wine;
9-1 tablespoon of sugar.

PREPARATION:


1-Cut two kinds of fish into slices; season with salt.
2- Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine.
3- Add a pinch of pepper.
4-Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water.
5-Let boil up. Add the fish and let boil until done.
6- Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar.
7- Boil up and pour over the fish.
8-Serve with toast.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 23:28 0 Comments



Wednesday, 19 December 2007

SWEDISH STEWED MUTTON


INGREDIENTS:
1-1 mutton breast;
2-salt & pepper;
3-thyme;
4-1 onion;2 gloves of garlic;
5-capers;mushrooms;
6-flour; 1 glass of wine.
PREPARATION:

1-Season the breast of mutton with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped.
2 Add some chopped capers and mushrooms;
3-Cook until tender.
4-Then thicken the sauce with flour mixed with a glass of wine and boil up.
5-Serve hot with baked turnips or mash potatoes and salad.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 11:40 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



Tuesday, 4 December 2007

ORIENTAL CANAPES


INGREDIENTS:
1- lobster or crab meat;
2-1 tablespoon of butter;
3-salt and pepper;
4-mustard;lemon juice;cayenne pepper;curry powder;nutmeg;bread crumbs.
PREPARATION:

1-Take some lobster or crab-meat and pound in a mortar.
2-Mix with 1tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice
3- Cut small rounds of toasted bread; scoop out some of the centre;
4-Fill with the mixture and cover with a curry sauce.
5-Sprinkle with fine bread-crumbs and let bake in the oven a few minutes.
6-Serve hot.
BOM APETITE

posted by Filomena & Bill Price at 09:23 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



Thursday, 10 January 2008

BELGIAN LAMB CHOPS

INGREDIENTS:
1-lamb chops;
2-1 chopped onion;
3-1 small carrot;
4-peppercorns;parsley;salt & pepper;
5-1 glass of claret;
6-french peas.

PREPARATION:



1-Season lamb chops; dredge with flour and fry until brown; keep hot.
2-Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.
3-Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well;
4-Add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.
5-Boil well.Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.

BOM APETITE

Labels:

posted by Filomena & Bill Price at 10:26 0 Comments



Tuesday, 18 December 2007

RUSSIAN CHICKEN PATTIES


INGREDIENTS:
1-chicken or turkey breast;
2-3 chopped truffles;
3-parsley;nutmeg;
4-peal of 1 lemon;
5- puff pastry;
6-cream,
PREPARATION:
1-Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley.
2-Season with thegrated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,and moisten with cream.
3-Make a puff-paste and roll out very thin.
4- Cut into squares and fill with a tablespoonful of the mixture.
4- Press the ends together and fry in deep hot lard until a light brown.
5- Drain and serve very hot with tomato-sauce.
BOM APETITE

Labels:

posted by Filomena & Bill Price at 15:02 0 Comments