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Hapxxr Trxze

A1 Sauce Almond Jo - 0 views

Fastfood Recipes A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
Priyanka Bhola

Peking Pork Chops Recipe ~ You n Mine Recipes - 0 views

    Peking Pork chops one of the most popular items in china. The tenderness and juice of the pork chops coupled with the sweet, tart and smoky taste of it make it a perfect dish to serve.
policomm ray

A sucker for octopus - 0 views

  • Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt
  • Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.
policomm ray

rocket pesto - 0 views

  • For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve
  • 1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve
  • Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. 2. Add the shallots and courgette and cook until the shallots begin to soften, then add the stock, bring to the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow to cool slightly, then mix in a blender until smooth. 5. Return to the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
    ro cket, pesto
policomm ray - Recipe - Baked Fish Fillets In White Wine - 0 views

  • BAKED FISH FILLETS IN WHITE WINE 2 c. coarsely chopped celery leaves and stalks1 onion, sliced2 1/2 to 3 lbs. white fish fillets or 1 inch slicesSalt and pepper1/3 c. melted butter1 tsp. finely chopped onionDash paprika1 tbsp. lemon juice1 c. dry white wineChopped parsley or watercressSpread celery and onion in baking dish. Season fish with salt and pepper. Combine butter, chopped onion, paprika and lemon juice. Dip fish into butter mixture; arrange on celery and onion. Pour leftover butter mixture and wine over top of fish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until easily flaked with fork but still moist. Lift fish to serving dish, keep warm. Discard celery and onion. Pour wine from fish into saucepan; heat briskly to reduce to about 1/2 cup; pour over fish. Garnish with chopped parsley or watercress. Makes 6 servings.
Karlynn Johnston

How-To : Chop Bacon - 0 views

    The topic sound so silly, but its a neat little trick that I love to share. There is nothing worse than trying to chop bacon. It's stringy. It's fatty. It's a slippery little sucker when you want to take a knife to it, it moves all over the place and you can't ever get beautiful, little uniform
James michael

Chianti Grill - Bone-In Pork Chop - 0 views

    At Chianti Grill in Roseville, their Bone-In Pork Chop entree is served on top of rich rosemary roasted tri-colored potatoes and a savory chorizo-apple compote. With Piattelli's Premium Malbec to match, this meal is wonderfully spicy (not hot, but spicy), flavorful, and savory.
    Do you like it?
Professional Processor

Buy Best Meat Mixer at Proprocessor - 0 views

    Buy the best commercial meat and food mixer for your home and business proposals, at proprocessor. Our equipments have the capacity of processing various chopped or ground food.
    Buy the best commercial meat and food mixer for your home and business proposals, at proprocessor. Our equipments have the capacity of processing various chopped or ground food.
Joelle Nebbe-Mornod

Turkey, Mushroom, and Lentil Soup Recipe on Yahoo! Food - 0 views

    2 tablespoons cooking oil 1 onion, chopped 10 ounces mushrooms, sliced thin 2 cloves garlic, minced 1 tablespoon soy sauce 1 cup lentils 1 3/4 teaspoons salt 2 quarts water 1 1/2 pounds cooked turkey, cut into 1/2-inch cubes 1/4 teaspoon fresh-ground black pepper 1/4 cup chopped fresh parsley 1 1/2 tablespoons chopped fresh parsley for garnish
policomm ray

Poached Scallops With Orange Tomato Sauce Recipe | - 0 views

  • 1 tablespoon olive oil 1 onion, chopped Finely grated zest and juice of 1 large orange 1 teaspoon ground fennel seed 1 pinch crushed red pepper flakes 5 large tomatoes or 15 plum tomatoes, skinned and chopped 2 tablespoons tomato paste 2 tablespoons chopped fresh basil leaves 2 cloves garlic, minced or pressed 2 pounds sea scallops, trimmed and washed 2 teaspoons cornstarch 1/3 cup heavy cream
  • 1. In a large, deep, heavy skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 1 minute. 2. Add the orange zest, fennel seed, crushed red pepper and cook another 30 seconds, stirring constantly. Add the tomatoes and cook until sauce simmers. Add the tomato paste, a sprinkling of salt and pepper, basil and garlic and simmer another 2 minutes. 3. While the sauce is simmering, cut the scallops in half or quarters, depending on the size of the scallops. Add the scallops to the simmering sauce and cook until the scallops are barely firm, about 2 to 3 minutes. Transfer the cooked scallops with a slotted spoon to a serving bowl. 4. Bring the sauce in the pan to a boil and boil vigorously for 2 minutes. 5. Meanwhile, whisk the starch with the cream until smooth. Whisk into the boiling sauce and return to a simmer. Pour this sauce over the scallops.
policomm ray - Recipe - Fish Fillet En Papillote - 0 views

  • FISH FILLET EN PAPILLOTE Sliced mushrooms3/4 lb. fish fillets, any typeChopped fresh tomatoesChopped green onionSeasonings, your choiceHerbs, your choiceSliver of butterSplash of dry white winePaper wrap or foilPlace on the wrapping a bed of sliced mushrooms and the fish fillets. Cover with chopped tomatoes, onions, seasonings, herbs, butter, and wine. Secure wrapping and place on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until fish flakes when tested. Serves 2.
carsten martin

Gordon Ramsay Recipe: Baked Pork Chops - - 10 views

    cooking, gordon ramsay, pork, recipe
    The food events on YReach are very interesting. YReach posts regular updates of all the food events in town. Thanks YReach... Keep posting...

Vegetable Chopper - 0 views

    Chopping and cutting vegetables/fruits using wooden board. Tutorial and fun

White Chocolate Mousse With Raspberry Compote - - 0 views

    Print White Chocolate Mousse With Raspberry Compote Author: Jane Kaylie Cuisine: American Serves: 5 Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Ingredients 3 oz white chocolate chopped 1 cup marshmallow creme 8 oz nonfat cream cheese at room temperature 1 tsp fresh lemon juice 1½ cup frozen light nondairy whipped topping thawed ...

The Easy Recipes - 0 views

    By SeVILLA MoH - Friday, October 25, 2013 Make these delicious chicken sandwiches part of a party perfect platter! Ingredients 1 barbecue chicken, skin and bones removed, coarsely shredded 1 cup (235g) mayonnaise 1 tbs Dijon mustard 1 tbs lemon juice 4 celery sticks, finely chopped 1/2 cup (65g) toasted slivered almonds 1/3 cup finely chopped fresh tarragon 1 loaf sliced wholemeal sandwich bread Notebook: - November 2007 , Page 143 Follow our blog on Twitter, become a fan on Facebook.

Kitchen Ventilation & Selecting Kitchen Chimney - 0 views

    A modular chimney once installed in the kitchen, it exhausts the smoke, oil vapor, dust particles and carbon present in the air. Modular kitchen chimneys are not only efficient to get rid of impurities in the kitchen but also give an added style to kitchen design. Indian cooking involves a lot of frying masalas, tadkas, and needless to say, the kitchens can be filled with smoke and end up with watering eyes and the grimy tiles behind stove show what have been cooking. Being an Indian housewife for the last 27 years, and having cooked some super delicious meals for family of three and hosted parties for 25 or more every year, the fact that whipping up some traditional or exotic meals that are very Indian, leave kitchen grimy and full of fumes and a multitude of odors. Particularly in the hot summers. Indian cooking includes a lot of frying and use of ghee and oil which contribute to the fumes and grime. It saves the ceiling above the cooking area to get damaged and also smoke spreading to other rooms. The chimney is mounted from the ceiling with touch control switch panels on each side for ease in operation. It also has multiple blower speed control and comes with an elegant glass finish to enhance the look of kitchen. The Chimney is equipped with the latest Dry auto clean technology which is the evolution from soap water fed auto clean technology to dry auto clean technology, wherein, a single push of a switch is good enough to clean the chimney automatically and deposit the dirt in the oil collectors. Kitchen chimneys are essential for various reasons like cleanliness, health and hygiene. It does not matter whether the kitchen is small or big ,there may be a problem of fumes and smoke. Hence chimney plays a very important role in keeping the kitchen neat and clean. The fumes which comes out while cooking causes certain stickiness on the cabinets which may cause several health problems. Putting up a chimney in the kitchen keeps the kitchen clean and also remove

Crab Casserole - - 0 views

    Print Crab Casserole Crab is featured in this detectable make ahead casserole for a guest luncheon or buffet supper combine. Author: Jane Kaylie Cuisine: American Serves: 3 Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Ingredients 1 cup sliced crabs 1 cup sliced rip olives ⅓ cup to-stated silver almonds 2 chopped hard ...
Chris Stonecipher

Lenora's Fudge Nut Bars | Notecook - 0 views

    A delicious chocolate chip snack bar recipe with oatmeal and chopped nut!
Joelle Nebbe-Mornod

Lentil recipes: Lentil Soup with Cauliflower and Bacon Recipe on Yahoo! Food - 0 views

    6 slices bacon, cut crosswise into thin strips 1 onion, chopped 1 cup lentils 2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 1/2 teaspoons dried rosemary, crumbled 1 bay leaf 9 cups water 1 small head cauliflower, cut into small florets 1/3 cup chopped fresh parsley
Joelle Nebbe-Mornod - Recipe - Red Snapper Delight - 0 views

    RED SNAPPER DELIGHT 6 red snapper fillets, 2 - 2 1/2 lbs. 1/2 c. butter 4 tbsp. green onion tops, chopped 2 tbsp. chopped parsley 3 cloves garlic, minced 1 (8 oz.) can sliced mushrooms 1 (14 oz.) can artichoke hearts, sliced and drained 1 tsp. salt 1/2 tsp. cayenne pepper or to taste 1 tbsp. lemon juice Pat fillets dry in baking dish. Saute butter, onion, parsley, garlic, mushrooms, artichoke hearts, salt and cayenne for 2 minutes. Add lemon juice. Pour over top of fish. Bake at 350 degrees until fish is flaky. Serve with white rice.
    made with cepes and served with lemon rice
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