Penne With Tomato, Black Olive And Feta Recipe

INGREDIENTS
1 lb Penne or Fusilli
1/2 c Feta Cheese, crumbled
1 tb Olive Oil
1/2 c Parsley, fresh, chopped
1 ts Garlic, minced
2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges
1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 2 teaspoons of dried basil can be used instead of the fresh stuff.
DIRECTIONS
In a large pot of boiling water, cook pasta until al dente (tender but
firm).
Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic.
Add tomatoes and cook, stirring, for 3 mins or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
Serves 4.
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Sweet Potatoes Recipe

A fantastic recipe for sweet potato. Enjoy!
INGREDIENTS:
2 1/4 lb Sweet potatoes
1/2 teaspoon of salt
1 ds Pepper
2 cup of Milk
1 ds Cinnamon
3 tablespoon of Brown sugar
1/4 cup of Raisiins
3 tablespoon of melted butter
Marshmallows
DIRECTIONS:
Mash sweet potatoes by putting through a sieve or beating in an electric
beater or using a potato masher or food mill.
Add milk gradually (if you add it too fast it splashes and is hard to mix in).
Mix in the remaining ingredients. Put in buttered casserole. Heat through
(bake in slow oven 250 degrees F.) for 20-30 minutes, or in microwave).
Cover top with marshmallows. Return to oven until marshmallows are
slightly melted and a bit brown. (If the oven is too hot, the marshmallows
will disappear!) This step cannot be done in the microwave.
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Coleslaw Recipe

A great coleslaw recipe!
INGREDIENTS
1 cabbage
1 tablespoon of Lemon juice
1 cup of mayonnaise
1/2 teaspoon of black pepper
1/2 cup of onion, diced very fine
DIRECTIONS
Cut the core out of the cabbage and cut it into pieces. My mother likes to
cut it into big pieces; I like to cut it into little pieces. I think she
wants to make certain that nobody will accuse her of having used a food
processor. Mix the pepper and lemon juice and onion in with the cabbage.
Add the mayonnaise, mix well and refrigerate.
Vary the amount of mayonnaise according to how much you are worried about calories.
Vary the amount of onion if you do or don't like raw onion.
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Coconut Joys Recipe

INGREDIENTS
1/4 lb Butter (or margarine)
2 cup of Powdered sugar
3 cup of Coconut
2 oz Chocolate (unsweetened)
DIRECTIONS
Melt butter in a sauce pan. Remove from heat. Add powdered sugar and
coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of
each and place on cookie sheet. Fill centers with melted chocolate. Chill
until firm. Store in refrigerator.
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French Lemon Pie Recipe

This recipe is for 1 pie.
INGREDIENTS:
PIE CRUST
3/4 cup of Wheat flour

2 tablespoon of Water
1/4 lb Butter
FILLING
1 Lemon

1 Egg
4 tablespoon of Butter

1/2 cup of Sugar
DIRECTIONS:
Preheat the oven to 425 degrees F. Make crust: Mix flour and butter in a
food processor. Add water and form a dough. Press into a pie pan.
MAKE FILLING: Grate the lemon peel. Press the juice out of the lemon.
Melt the butter. Beat the egg with sugar, the melted butter, lemon juice
and lemon peel. Pour the filling into the pie crust. Bake in oven for about
30 minutes at 425 degrees F. Let the pie cool down.
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Sausage Spaghetti Sauce Recipe

Makes 1 batch.
INGREDIENTS:
1 lb Italian sausage

1 sm Eggplant
2 md Onions

1 md Tomato
1/2 lb Mushrooms

8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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Rocket Salad Dressing Recipe

Makes 1 cup.
INGREDIENTS:
1 tablespoon of Sugar

1/4 teaspoon of Pepper
1 teaspoon of Salt

Garlic powder
1 teaspoon of Paprika

1/4 cup of Vinegar
1 teaspoon of Mustard, dry

3/4 cup of Vegetable oil
DIRECTIONS:
Mix dry ingredients with the vinegar and shake well. Add the oil and shake
again. Shake before using.
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Bread Stuffing Recipe

This recipe makes 8 servings.
INGREDIENTS:
1 lb Bread

Pepper, freshly ground
1 White onion,
1/2 teaspoon of Sage -chopped fine

1/2 teaspoon of Thyme
1 teaspoon of Salt
1/4 lb Butter, melted
DIRECTIONS:
On the weekend before Thanksgiving, set aside some homemade bread, to dry
out. Leave it unwrapped so that it will dry thoroughly.
Thanksgiving morning, cut the bread into thick slices and remove the crust
from each slice. Dip each slice into cold water, and wring out carefully.
After squeezing each slice dry, crumble it into a large bowl by rubbing
between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir
gently. Pour on the melted butter and toss like a salad.
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Hot Rum Toddy Recipe

DIRECTIONS
1 lb Dark brown sugar
1 teaspoon of White cardamom
1/2 lb Butter, salted
ground
1 teaspoon of Nutmeg, ground
Dark rum, top-quality
1 teaspoon of Cinnamon, ground
1 teaspoon of Cloves, ground
DIRECTIONS
MAKING THE BATTER: Put all batter ingredients (everything but the rum) in
a food processor and run it until the mixture turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in, and run
the food processor some more.
Scoop the mixture into a plastic container, and refrigerate. It will keep
for many months in the refrigerator, even though it contains butter.
MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot water in the microwave. If
you don't have a microwave, then fill the mug with boiling water, pour it
out, then fill it half full of boiling water.
Add about 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make
this in quantities for parties I like to use Myers Dark Rum.
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Lamb Shank Braised in White Wine Recipe

This recipe is delicious. Definitely one for the meat lover!

INGREDIENTS

* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine

DIRECTIONS

* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.

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Bombay Chicken with Rice Recipe

This recipe is brilliant!

INGREDIENTS

* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika

DIRECTIONS

* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.

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Cod Fish Cakes

INGREDIENTS

* 15 g butter
* 455 g cod fillets, cubed
* 10 g grated onion
* 2 large potatoes, peeled and halved
* 4 g chopped fresh parsley
* 1 egg
* 45 ml oil for frying

DIRECTIONS

* Place potatoes in a large pot of water, bring the water to a boil.
* Let the potatoes cook until they are almost tender.
* Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
* Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
* Heat oil in large skillet over a medium-high heat. Fry patties on both sides until golden brown. Drain on paper towels before serving.

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Lime and Coconut Burgers

INGREDIENTS

* 30 ml lime juice
* 455 g ground beef
* 10 g chopped fresh cilantro
* 1 egg
* 30 ml Worcestershire sauce
* 15 ml cream of coconut
* 5 ml soy sauce
* 45 g unsweetened shredded dried coconut
* 9 g salt
* 235 ml mayonnaise
* 3 g chopped fresh cilantro
* 15 ml vegetable oil
* 95 g unsweetened shredded dried coconut
* 3 g salt
* 4 hamburger buns, split

DIRECTIONS

* Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
* Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
* Preheat an outdoor grill for medium-high heat, and lightly oil grate.
* Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

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Vegetable Rice (Indian Style)

INGREDIENTS

* 1 onion, finely chopped
* 1 clove garlic, minced
* 75 g chopped red bell pepper
* 3 whole cloves
* 950 ml water
* 190 g long grain rice
* 20 g salt, or to taste
* 5 g cayenne pepper
* 90 g chopped fresh broccoli
* 1 g ground turmeric
* 80 g corn kernels
* 55 g fresh green beans, cut into 1 inch pieces
* 0.5 carrot, chopped
* 60 ml water
* 10 g ground black pepper
* 60 ml roasted cashews
* 10 g fresh cilantro (chopped)
* 45 ml corn oil

DIRECTIONS

* Heat the corn oil in a large saucepan over medium-high heat.
* Stir in the onion, garlic, red bell pepper, and whole cloves.
* Cook and stir until the onion has softened and begun to brown, about 10 minutes.
* Stir in rice and cook for 1 minute, stirring constantly.
* Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
* Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl.
* Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave.
* Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews.
* Sprinkle with cilantro to serve.

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Trifle (English Style)

INGREDIENTS

* 60 ml orange juice
* 1800 g white cake layers, baked and cooled
* 715 g fresh strawberries
* 50 g white sugar
* 2 bananas
* 330 g fresh blueberries
* 98 g instant vanilla pudding mix
* 475 ml milk
* 235 ml heavy whipping cream
* 35 g blanched slivered almonds
* 12 maraschino cherries

DIRECTIONS

* Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
* Use half of the cake cubes to line bottom of a large glass bowl.
* Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
* In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
* Garnish with maraschino cherries and slivered almonds.

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Risotto with Prawns and Nuts

INGREDIENTS

* 30 ml olive oil
* 1 onion, finely chopped
* 335 g medium shrimp, peeled and deveined, tails left on
* 455 g Arborio rice
* 945 ml reduced-sodium chicken broth, warmed
* 120 ml white wine
* 60 ml chile-garlic flavored butter
* 1 carrot, cut into thin strips
* 45 g pine nuts
* 35 g sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste

DIRECTIONS

* Heat olive oil in a large saucepan over medium heat.
* Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
* Pour in white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
* Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
*.Taste rice and check it is slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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Chicken Pasta Greek Style

INGREDIENTS

* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish


DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

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Vegetable Beef Soup

INGREDIENTS

* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper

DIRECTIONS

* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

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Best Apple Pie Recipe

This is just a fantastic apple pie recipe. Enjoy!

INGREDIENTS

* 125 g all-purpose flour
* 3 g salt
* 25 g sugar
* 5 g baking powder
* 180 ml water
* 15 ml lemon juice
* 135 g shortening
* 1 egg
* 600 g apple pie filling
* 0.8 g apple pie spice

DIRECTIONS

* Preheat oven to 425 F.
* In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
* In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
* Bake in preheated oven for 40 to 45 minutes, until crust is browned.

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Some great recipe sites

I love recipes and my own site is a great hobby for me.
These are some of the other recipe sites that I like to look at:
AllRecipes:
http://www.allrecipes.com
RecipeWitch
http://www.recipewitch.com