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Baked Shrimp With Feta Cheese -- Gharithes Me Feta

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Country of the Food: Greek | Email to Author               Posted on 8 November 2003 @ 03:56:00

Baked Shrimp With Feta Cheese -- Gharithes Me Feta

Ingredients:
2 medium, thinly sliced Onion
1/2 cup Olive Oil
2 lbs., peeled and coarsely chopped Tomatoes
chopped Parsley
2 teaspoons Salt
1/4 teaspoon Pepper
2 cloves Garlic
2 lbs. raw, shelled and de-veined Shrimp
1/2 lb. Feta Cheese
Parsley

Method:
In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley.

 

Cole-Slaw Salad

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Country of the Food: | Email to Author               Posted on 8 November 2003 @ 03:54:46

Cole-Slaw Salad (Coleslow Cole Slow)

Ingredients:
100g white cabbage finely shredded
25g sultanas
1/4 tsp ground mustard
1 carrot grated
1 small onion finely cut
25g cadju or peanuts

Method
Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled.

 

Mousaka - Greek Traditional Oven Baked Dish

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Country of the Food: Greece | Email to Author               Posted on 5 May 2003 @ 10:22:52

Mousaka - Greek Traditional Oven Baked Dish

Ingredients:
1 1/2 lb. Potatoes
1 cup Olive Oil
1 1/2 lbs. Ground Beef
1 fnely chopped Onion
1 minced Garlic
1 1/2 lb. Aubergines
2 tablespoons Butter
3 peeled and chopped Tomatoes
2 teaspoons Salt
dash of Pepper
2 tablespoons, toasted Breadcrumbs
3 Eggs
Parsley
Bechamel Sauce
1/2 lb. Cottage Cheese
1/2 cup Kefalotiri Cheese

Method:
Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes.

Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley.

Prepare bechamel sauce; add remaining eggs and cheeses.

Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bake.

 

SPANISH BEEF AND RICE

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Country of the Food: Spain | Email to Author               Posted on 5 May 2003 @ 10:14:09

SPANISH BEEF AND RICE

Ingredients:
2 lb. cubed beef steak, cut in
small cubes
salt and pepper to taste
oil for browning
1 medium onion, chopped
1 small green pepper, chopped
1 c. raw rice
2 cans tomatoes
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce

Method:
Salt and pepper meat and brown in hot oil. Remove and
saute the onion and pepper. Mix meat, onion, pepper, rice and tomatoes; add mustard and Worcestershire sauce and more salt and pepper to suit taste. Cover and bake at 350 degrees for 1 hour.

 

SPANISH CHICKEN CASSEROLE

Admin :: Edit

Country of the Food: Spain | Email to Author               Posted on 5 May 2003 @ 10:12:32

SPANISH CHICKEN CASSEROLE

Ingredients:
3 chicken breasts
6 corn tortillas
1 can cream of mushroom soup
1/2 c. chicken broth
1/4 c. ripe olives
1 (4 oz.) can chopped green
chilies
1 (4 oz.) can small mushrooms
salt and pepper to taste
1/2 lb. Cheddar cheese, grated

Method:
Cook chicken until it comes off bone easily. Break into
bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes well.

 

PAELLA

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Country of the Food: Spanish | Email to Author               Posted on 5 May 2003 @ 10:08:58

PAELLA - Spanish Seafood Fried Rice

serves 6

Ingredients:
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Method:
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

 

Sautéed Chicken, served with a red and green peppe

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Country of the Food: French | Email to Author               Posted on 5 May 2003 @ 10:00:15

Sautéed Chicken, served with a red and green pepper sauce

Ingredients:
1 chicken, cut into serving pieces, skin removed
3 Tablespoons of oil
2 slices of bacon, diced
3 onions, finely chopped
1 red pepper, diced
1 green pepper, diced
4 tomatoes, or 1 14.5-16oz can
2 cloves garlic
1/3 cup chicken stock
1 bay leaf
1 thyme sprig
1/2 cup cream
2-4 dashes of Maggi seasoning
salt/pepper

Method:
1. Brown the chicken in the oil, then remove from skillet and keep warm.

2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend.

3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi.

4. Return the chicken to this mixture, cover and cook for 30 minutes.

5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley.

To serve:
Spoon the vegetables over the chicken and serve. Rice makes a good accompaniment.

 

Poulet en Papillotte - Chicken packets & mushrooms

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Country of the Food: French | Email to Author               Posted on 5 May 2003 @ 09:57:54

Poulet en Papillotte - Chicken packets & mushrooms

Ingredients:
4 skinless, boneless chicken breasts
4 pieces of Canadian Bacon, thinly sliced
For the Duxelles**:
1 onion, chopped
1 shallot, chopped
4 oz. mushrooms
parsley
2 Tablespoons butter

Method:
1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm.

2. In a food processor, purée the onions, shallots, parsley and mushrooms.

3. Melt the butter in a skillet and add the mushroom mixture. Sauté until all the water has evaporated.

4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles.

5. Close foil tightly and bake for 25 minutes at 425°.


To serve:
Remove the chicken from the foil packets and place on a warmed serving dish. Mashed potatoes make a good accompaniment.

 

Spaghetti With Tuna Sauce

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Country of the Food: Italy | Email to Author               Posted on 5 May 2003 @ 09:54:38

Spaghetti With Tuna Sauce

INGREDIENTS (4 PORTIONS) :
400 gr. of spaghetti
50 gr. of tuna in olive oil
50 gr. of olive oil
3 teaspoons of tomato sauce
garlic
some basil leaves
a few parsley leaves
salt
pepper

Method:
Heat the water, slightly salted, and as soon as it boils pour the spaghetti in it.
While the pasta is cooking, heat in a pan the oil with a crushed clove of garlic. As soon as it turns golden, remove the garlic and add the tuna, well drained, in very small pieces. Stir andù let the tuna cook for a few minutes. Then pour the tomato sauce, slightly diluted in a little warm water. Add a pinch of pepper, a few basil leaves and the parsley finely chopped. Drain the spaghetti when they are slightly uncooked, and pour them into a large bowl, garnishing them with the sauce.
Serve the spaghetti without sprinkling on them any grated cheese.

 

Spaghetti With Clams Or Mussels

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 5 May 2003 @ 09:53:12

Spaghetti With Clams Or Mussels

INGREDIENTS (4 PORTIONS) :
1 kg. of clams or mussels
350 gr. of spaghetti
olive oil
parsley
red chili peppers
garlic
salt

Method:
Wash the clams or the mussels very carefully, brushing well their shells. Place them in a large pan over the fire, so they will open. Keep the juice produced by the clams, while the one produced by the mussels should be thrown away.
Put into a casserole one or two cloves of garlic with half a glass of olive oil; heat them on a low flame, and as soon as the garlic turns golden add the mussels, or the clams with their juice. Keep cooking them at a moderate heat, and add a little more oil so to reduce the boil. After a few minutes add a small piece of red chili pepper.
Cook the spaghetti in plenty salted water, and drain them slightly uncooked. Garnish them with the sauce, and sprinkle over them some chopped parsley. Mix them well, and serve them.


 

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