Sunday, December 30, 2012

Ceviche Recipe



  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips


In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
 During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.


Caramelized Onion Tart with Gorgonzola and Brie Recipe

Caramelized Onion Tart with Gorgonzola and Brie


  • 2 Tbsp olive oil
  • 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
  • 1 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz frozen puff pastry (defrosted a couple hours in the fridge)
  • 2 oz chilled Brie cheese, rind removed and diced
  • 2 oz Gorgonzola or other blue cheese, diced
  • 2 Tbsp chopped fresh tarragon



1 Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.
2 Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

3 Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.
4 Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and enjoy!


Wednesday, December 26, 2012

Caramelized Onion Dip Recipe

Caramelized Onion Dip


  • 2 Tbsp olive oil
  • 4 cups chopped yellow onions (from about 2-3 onions)
  • 1 teaspoon brown sugar
  • 2 Tbsp balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder


1 Heat olive oil in a large, thick-bottomed deep pot (I used a 5-quart Dutch oven) on medium high heat. Add the chopped onions and cook until translucent and starting to color, about 10 minutes. If at any point during the cooking of the onions they start to dry out, add a tablespoon of water to the pot. Stir in the brown sugar, balsamic, salt, and pepper. Lower the heat and cook gently, uncovered, for about 25 to 30 minutes, stirring occasionally, until the onions are nicely caramelized. Then set aside. (You can caramelize the onions up to 2 days ahead and chill until you make the dip.) Let cool a bit before adding to the other ingredients.
2 In a medium bowl, mix together the sour cream and mayonnaise (a rubber spatula works well for this). Stir in the caramelized onions. Sprinkle with garlic salt and stir to incorporate. Stir in the Worcestershire sauce.
Chill until ready to serve. Serve with potato chips.


Caponata Eggplant Relish Recipe

Caponata, Eggplant Relish


  • 1 globe eggplant - about 1 lb, diced
  • Salt
  • 4 Tbsp olive oil, divided
  • 1 small onion, minced
  • 1 celery stalk, minced
  • 1 garlic clove, minced
  • 4-6 plum tomatoes, finely chopped
  • 1/2 cup pitted green olives, finely chopped
  • 1/4 cup pine nuts, toasted
  • 2 to 3 Tbsp small capers, drained
  • 1 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 to 3 Tbsp sugar
  • 1 Tbsp tomato paste
  • 1/4 cup chopped basil


1 Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside.
3 Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
4 Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
5 Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.


Buffalo Wings Recipe Australia

Buffalo Wings


  • 2 lbs chicken wings (about 12 wings)
  • 3 Tbsp butter, melted
  • 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
  • 1 Tbsp paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • Celery sticks (optional)
Blue cheese dip
  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/2 cup mayonnaise
  • 1 Tbsp white wine vinegar or white vinegar
  • 1 clove garlic, minced



1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.
 3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Blue Cheese Dip and celery sticks.
Blue cheese dip
Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.


Tuesday, December 25, 2012

Bruschetta with Tomato and Basil Recipe

Bruschetta with Tomato and Basil


  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil


1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)


Basil Hummus Recipe

Basil Hummus 


  • 1/4 cup pine nuts
  • 2 cups sweet basil leaves, packed
  • 3 cloves garlic, smashed then minced
  • 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
  • 1/4 cup olive oil
  • Up to 1/4 cup water
  • 1/3 cup fresh lemon juice
  • 1 1/2 to 2 teaspoons salt
  • Several dashes Tabasco
  • 1 teaspoon tomato paste
* Several readers have asked about instructions using dry garbanzo beans instead of canned. I estimate that you will need about 1 1/4 cup of dried beans to make enough beans for this recipe. Soak them overnight in a pot covered by a couple inches of water. The next day, drain the water and add fresh water, again covering the beans by a couple inches. You might want to put a couple garlic cloves in the water for flavor. Bring to a simmer, and simmer on low heat for several hours, until the beans are tender but still whole. Remove any foam that bubbles to the surface during the cooking. Drain the beans and proceed with the recipe.


1 Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)
2 In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, most of the pine nuts, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.
To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.



Cooking Barbecued Buffalo Wings Recipe

Barbecued Buffalo Wings Recipe



  • 3 pounds chicken wings
  • Salt
  • 2 Tbsp vegetable oil
  • 1/2 cup (8 Tbsp or 1 stick) unsalted butter
  • 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper


1 To make the sauce, mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want this sauce to boil.

2 Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or sheers to separate the drumettes from the flats (the mid-joint wings).
3 Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.
4 Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Baked Stuffed Jalapenos Recipe

Baked Stuffed Jalapeños


Cream Cheese Filling Version
  • 12 jalapeño peppers*
  • 1/4 cup minced onion
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cream cheese
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt (more or less to taste)
  • 2 ounces jack cheese, cut into 2 1/2-inch long batons
Bacon and Jack Cheese Filling Version
  • 12 jalapeño peppers*
  • 1/4 cup chopped cooked bacon
  • 1/4 cup minced onion
  • 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.


1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.

Monday, December 24, 2012

Here Recipes To Bake Stuffed Clams

Baked Stuffed Clams


  • 10 large chowder or quahog clams, rinsed, sand and grit removed
  • 3 Tbsp minced onion
  • 1/2 cup butter (1 stick)
  • 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
  • 1 clove garlic, minced
  • 1 Tbsp lemon juice
  • 1 cup bread crumbs
  • 1 Tbsp clam juice (or cooking liquid from steaming the clams)
  • Salt and freshly ground pepper to taste
  • 1/4 cup grated Parmesan cheese


1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)

4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing. Use crumbled up Ritz crackers for the breadcrumbs. So good!


How To Make Baked Brie With Recipe

Baked Brie

Today I will give you an easy way to prepare baked brie


  • 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
  • 1 round or wedge of Brie cheese (do not remove rind)
  • Raspberry Jam, or other sweet jam
  • Brown sugar
  • 1/4 cup of maple syrup


1 Preheat oven to 350 degrees F. If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put the brie round or wedge on top.
2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.


Angels on Horseback Recipe By Gxrecipes

Angels on Horseback



  • 16-32 small oysters (or scallops), or larger ones cut in half, shucked
  • 8-16 slices of thin-cut bacon
  • 16-32 wooden toothpicks
  • 3-4 limes or lemons


1 Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.
2 Get a grill or broiler good and hot while you wrap the oysters.
3 To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.
4 Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides.
5 As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.

Apple Walnut Gorgonzola Rustic Tart Recipe

Apple Walnut Gorgonzola Rustic Tart


  • 1 Pâte Brisée (tart dough) for a 10-inch tart  or 1 packaged, flat pie crust
  • 1/2 cup walnuts, chopped
  • 1/4 cup crumbled gorgonzola cheese (or blue cheese)
  • 1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried
  • 2 Tbsp maple syrup
  • 2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped
  • 1 teaspoon of lemon juice (optional)  


1 Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.

2 Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimmed because the pastry will leak butter during the cooking process.) Mound the filling in the middle of the rolled out dough, and spread out evenly to 1 1/2 inches to 2 inches from the edge of the dough. Pleat the edges of the dough over the filling.
3 Bake for 45 minutes to an hour, until crust is nicely browned. If at any time it looks like the walnuts are getting a little burnt, you can lightly tent a piece of aluminum foil over the center.
Remove from oven and let cool for 10 minutes before serving. A pizza wheel works great for slicing up the tart.


Apple Walnut Gorgonzola Turnovers Recipe


  • 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled gorgonzola cheese
  • 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
  • 2 Tbsp honey
  • 2 7-ounce prepared puff pastry sheets (total 14 ounces)
  • 1 egg, beaten     


  • 1 Place chopped apples in a bowl, microwave on high heat for 5 minutes    until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (Note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.)  
2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

3 Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares (a pizza slicer works great for this). Paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges. Place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. Chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.
4 Whisk in a half teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. Place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

make easy 7 layer bean dip


  • 2 cups of refried beans, either from one 15-ounce can or homemade
  • 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
  • 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
  • 1/4 to 1/2 teaspoon ground cumin
  • Salt
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
  • 1 avocado, peeled and chopped
  • 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
  • 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
  • 1/2 small can of sliced ripe black olives


1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Sunday, December 23, 2012

Buy now your Cookbook It contains more than 350 recipe

Buy now your Cookbook  It contains more than 350 recipe 

Home Cooking Ebook

At last, a cookbook that will have your friends raving and your kids asking for seconds!
Do you find yourself ordering pizza delivery or fast food too often? Are you at a loss when it comes to knowing what to have for dinner? Then relax, Because you have just found...
The Home Cooking Ebook
Hi, my name is Kay Peterson, owner of Recipe-Idea.com and creator of this book on cooking.
Wouldn't you like to know exactly what you are having for dinner each evening? How to prepare it in a fast and easy way to enable you more time to just relax in the evenings?
Here is a startling fact about cooking: It does not have to be difficult!
My own mother used to shoo me out of the kitchen when she was preparing something. She said I was too noisy, boistrous and in the way.
Therefore, when I married and started my family, the kitchen was a dreaded place.
Imagine my delight when I discovered my grandmothers recipe box!
I can remember how she used to get up early, at 4am. She threw wood in the stove and started the big meal of the day (breakfast!). By the time grandpa and my uncles came stomping up on the porch, the table was laden with biscuits, ham, gravy, potatoes, and all kinds of steamed vegetables from her garden.
More than half of the recipes in this cookbook are from her recipe box. Deeelicious!
  • Every recipe has step by step techniques.
  • They are smart and simple to prepare.
  • The ingredients are easily found. Even for the recipes with an Asian flair.
Is this you?....It used to be me.
  • you come home tired from work at 530pm or 6pm
  • you drop your purse or briefcase in a chair
  • you start dinner at 6pm or 630pm
  • after about an hour dinner is ready
by the time you finish eating and get the kitchen cleaned up, you are ready for bed!
How would you like to shave an hour or two off the time you spent in the kitchen! Many of these recipes are better prepared ahead of time. Just imagine spending that time with family and relaxing!
Enjoy the cookbook, my friend. It was my pleasure creating it for you!
Kay Peterson

Preview cookbook table of contents here.

Click here to puchase Quick and Easy home cooking recipies

P.S. It doesn’t matter if you are an accomplished cook or just a beginner, there is something for everyone.

• At a mere $8.50, this book also makes a great gift.
• There is a 100% thirty day money back guarantee
This ebook is downloaded in PDF format. It is small (589kb) so it downloads instantly. You will need Adobe Reader to view it.
Thank you and Enjoy!

Saturday, December 22, 2012

Just With Grecipes Make Pumpkin Breakfast Casserole


 10 slices white bread, cubed                      
 1 (15 ounce) can pumpkin puree  
 2/3 cup white sugar  
 1 teaspoon ground cinnamon  
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
 1/8 teaspoon salt 
 6 eggs, beaten 
 1 cup milk 
 1 (5 ounce) can evaporated milk 
1/2 cup chopped pecans 
Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes. 


Friday, December 21, 2012

Shopska Salad Recipe 2013

A great and good soup


4 spring onions
             4 medium size tomatoes
        half a cucumber
 2 green peppers
                                  100g of bulgarian ‘cerene’ white cheese (or feta)
               chopped fresh parsley
olive oil      
      optional: olives


Grill the peppers until the skin starts to darken and crisp.
Let cool, covered, for a few minutes. Then remove the skins
and the pips.
Tip: here in Bulgaria, rather than heating the grill, the
peppers are often browned on an electric hot plate.
Cut them into small cubes, along with the onions, tomatoes
and cucumbers.
Place the prepared ingredients into a large salad bowl.
Season, add chopped parsley, olive oil and mix
Cover in grated white cheese and enjoy!
If it takes your fancy, throw on a few
black olives.
Whilst most Bulgarians would
normally accompany this with a
traditional glass of rakia -
I prefer a glass of chilled
Bulgarian Chardonnay -

New Method To Prepare Roasted Tomato Soup


1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges                       
4 garlic cloves                                        
 3 fresh rosemary sprigs                           
     2 large red peppers quartered and de-seeded
4 tablespoons olive oil                            
300 ml of heated vegetable stock                   
1 tablespoon red wine vinegar                
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley                      
1 dash of Tabasco sauce (optional)


Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin.                                                                                                   
Drizzle with olive oil and roast for 45 minutes until tender and         beginning to char.                                                                                         
   Remove from the oven and blend briefly so that the mixture is still a    bit chunky.                                                                                       
 Tip into a large pan and add the stock, vinegar,Worcestershire           
sauce  and Tabasco sauce.                                                                
Heat gently through and serve with parsley sprigs and chunky bread.                 

Soup Cooling Tarator Recipe

A nice and very simple and traditional Bulgarian dish
perfect for cooling down during the warmer days!

Ingredients :

1 litre yoghurt (Bulgarian if possible) 
 2 cucumbers                                        
 Walnuts, about 10                          
1 cup sunflower oil                              
    Fresh Fennel                                      
                         Garlic (if you are not going out for the afternoon!)

Instructions : 

      Finely chop the walnuts and fennel (and garlic)
Grate the cucumbers (or dice if you prefer)
Combine all the ingredients, mix and serve

Dessert Watergate Pie Recipe

Watergate Pie


 1 c Flour                     
1 Cube soft margarine
1 1/2 c Chopped walnuts        
8 oz Softened cream cheese
1 c Powdered sugar    
    16 oz Container Cool Whip
          2 sm Pkgs. instant pistachio
    Or any flavor desired


There are 4 layers to this recipe. Use an 8 x 12 inch baking dish. 1ST
LAYER: Mix together the following ingredients: 1 cup flour, 1 cube soft
margarine and 1 cup walnuts. Press in bottom of dish to make crust. Bake
at 350 degrees for 15 minutes. Cool completely. 2ND LAYER: Cream cheese,
powdered sugar and 1 cup Cool Whip. Mix together and spread over the crust.
3RD LAYER: Mix pistachio instant pudding mix with 3 cups of milk and
spread over 2nd layer. 4TH LAYER: Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts. 12 servings.

Healthy Salad Exotic Chicken Recipe

Exotic Chicken Salad


1 honeydew melon                           
6 cups cubed, cooked chicken meat
2 cups chopped celery                     
2 cups seedless grapes                    
      1 (8 ounce) can sliced water chestnuts 
1/2 cup sour cream                               
1/2 cup plain yogurt                              
1 1/2 teaspoons curry powder                    
salt and pepper to taste


Cut melon in half, and remove seeds. Cut into bite-size pieces.         
 Add chicken, celery, grapes and water chestnuts.                               
Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir                                                                                       
into salad. Season with salt and                                                      
pepper to taste. Serve.                                                                    
  Calories: 244
   Total Fat: 6.4g 
Cholesterol: 69mg
      Sodium: 94mg
 Total Carbs: 22.6g
Dietary Fiber: 2.2g   
     Protein: 25g

Healthy Bok Choy Salad Recipes

Bok Choy Salad


 1 medium head bok choy, diced 
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles  
1/2 cup blanched slivered almonds 
       2 tablespoons sesame seeds, toasted
1/3 cup olive oil                             
3 teaspoons lemon juice         


Combine bok choy and green onions.                                                    
Whisk together the olive oil, lemon juice and ramen noodle seasoning   packet.                                                                                                 
Refrigerate dressing and bok choy mixture seperately for about 30 min. 
Break ramen noodles into small pieces. Mix with toasted almonds and    sesame seeds.                                                                                        Combine the cabbage mixture and noodle mixture; add dressing and       toss to coat.                                                                                         

Calories: 174         
Total Fat: 15g         
Cholesterol: < 1mg
Sodium: 111mg     
Total Carbs: 7.6g   
Dietary Fiber: 2.9g
Protein: 4.4g        

Thursday, December 20, 2012

Artichoke Dip Appetizer Recipes

Artichoke Dip Appetizer

Ingredients :
8 ounces cream cheese                       
12 ounces mozzarella cheese -- shredded 
1 cup mayonnaise                                
1 cup grated parmesan cheese             
1 onion -- finely chopped                     
2 cloves garlic -- finely chopped           
                         2 small jars marinated artichoke hearts -- DRAIN WELL
2 bags pita bread                                 
Cut up pita bread into chip size triangles, separate and bake on a
cookie sheet until crispy (approx 5 minutes).                              

Nice Appetizer Cheese Ball Recipe

Appetizer Cheese Ball

Ingredients :

8 ounces  Cream Cheese -- Room Temp.
4 ounces Blue Cheese -- Crumbled          
 4 ounces Cheddar Cheese -- Shredded      
2 teaspoons Mustard -- Dijon-style            
1 teaspoons Worcestershire Sauce             
1/8 teaspoons Garlic Powder                               
1/4 teaspoons Salt                                                  
1/2 cup Pecans -- Finely Chopped                       
2/3 cup Currants                                                      
3/4 Parsley -- Chopped                                             
Assorted Crackers                                  
 Apple Wedges


  Place the cream cheese, blue cheese, cheddar cheese, mustard,          
  Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants.              
Taste and adjust seasoning. Refrigerate the cheese mixture for 30      
minutes or until slightly firm, then shape into a ball. Roll in the        
chopped parsley to coat well.                                                             
Cover with plastic wrap and refrigerate until ready to serve. Let stand 
 at room temperature for about 30 minutes before serving. Place on a  
platter surrounded with crackers and apple wedges.                       

Cardinal Punch Drink Recipe

Cardinal Punch


        1/4 cup cranberry juice
 1/4 cup ginger ale 
    1/8 cup orange juice
           1 tablespoon lemon juice
 Orange and lemon


       1. Add all juices into a glass half filled with ice and
ginger ale                                               
2. Add a slice of orange and lemon to decorate

Soda Shop Cola Drink Recipes

Soda Shop Cola

Soda Shop Cola is a delicious cherry flavoured cola 

  3/4 cup cola                         
1/4 teaspoon vanilla extract
1/3 teaspoon cherry juice    


1. Fill glass with ice                           
2. Add cherry juice and vanilla extract
3. Top with cola and lemon slice

Virgin Margarita Drink Recipe

Virgin Margarita

The best way to cool off in the summer


 1/3 cup sweet and sour mix
 1/8 cup lime juice              
   1/8 cup orange juice

 1. Combine ingredients and pour over crushed ice

Virgin Mary Drink Recipe

Virgin Mary

A non-alcoholic version of the Bloody Mary, also
known as a Bloody Shame in England and Australia.


1/3 cup tomato juice    
1/3 cup cranberry juice
1/2 teaspoon Tabasco   
   1 teaspoon lime juice
Ground pepper 
Celery stick


                        1. Pour all ingredients over crushed ice  
2. Stir to combine flavours
       3.Garnish with a celery stick

                        Substitute a cilantro sprig, lime wedge or pickle for
the celery stick.                             


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