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Caviar, Dill and Purple Onion Dip

Appetizers No Comments »

1/2 c Cream Cheese; Softened

3/4 c Sour Cream

3 oz Red Or Black Caviar

1 t Lemon Juice

1 tb Fresh Dill; Chopped, OR

1 t Dried Dill; Crushed

2 t Purple Onion; Diced

———————————-GARNISH———————————- 1 ea Egg; Lg, Hard Boiled

Beat the cream cheese to a smooth consistency.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.
Just before serving, garnish with the egg which has been finely chopped.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips.

Eastern Mediterranean Pot Roast

Beef No Comments »

3 1/2 lb.
boneless beef chuck roast

2 tablespoons oil

1 cup onion — chopped

1 tablespoon garlic — minced

1 cup dry red wine or beef broth

2 tablespoons tomato paste

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon ground cinnamon

2 small bay leaves

peel of 1 lemon 1/2 cup dried apricots

1/2 cup pitted prunes

Heat 2 tablespoons oil in a 4 to 5 qt.
ovenproof pot over medium heat.
Pat meat dry with paper towels.
Add to hot oil along with all of the vegetables and garlic.
Brown meat on all sides.
Stir the onion and garlic occasionally.
Add liquids, seasonings, apricots and prunes.
Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.
Lift meat to a cutting board.
Cover loosely with foil and let stand 10 to 15 minutes.
Discard any bay leaves and/or citrus peel and skim fat from sauce.
If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.
Slice meat across the grain and serve with the sauce.

Fettuccini Portofino Ambrosino

Pasta No Comments »

5 ounces egg fettuccini

5 ounces spinach fettuccini

1/4 pound butter

1 pint whipping cream

3 tablespoons chicken stock — plus more as needed

salt and freshly ground pepper — to taste 1/4 cup Parmesan cheese

6 medium-size mushrooms — halved

1 cup coarsely chopped walnuts

grated Parmesan cheese — (optional)

Bring a large pot of salted water to a rolling boil.
Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center.
Drain.
Melt the butter in a saucepan and add the cream.
Heat to a simmer without allowing to boil.
Stir in the chicken stock, salt and pepper.
Add the drained noodles and mix well.
Reduce the heat.
Fold in the cheese; continue folding until the sauce begins to thicken.
If the sauce becomes too thick, add a little more chicken stock.
Stir in the mushroom halves.
Turn out onto warmed plates.
Sprinkle with the walnuts.
Add a twist of pepper over each portion.
Top with grated cheese if desired.

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>

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