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Friday, June 8, 2012

world Top 10 Recipes

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1-loaf pan 1-lb ground beef (or turkey or chicken) 1-med onion (chopped finely) 12-mushrooms (or around that; chopped finely, like onion/NOT sliced)) 3-5 cloves of garlic (or less, if you're a wimp! crushed/chopped finely ) 2-3 TBS chopped parlsey 1-egg 1/2 cup chicken broth (or water) 1-cup bread crumbs (or substitute; I use Keto Crumbs but you could also just use less broth and more mushrooms/onion) 1/2-cup olive oil (you can use more if you'd like) 1-tsp salt (or 1-TBS soy sauce) 1/2-tsp black pepper

2.Lombardi Chicken
1 lb. (4-6)skinless, boneless breast 3 to 4 Tablespoons All purpose flour 3 Tablespoons Butter 1 cup sliced fresh Mushrooms 1/2 cup dry Marsala Wine (cooking kind, usually with vinegars) 1/3 cup chicken broth 1/3 cup shredded mozzarella 1/2 cup grated Parmesan 1/4 cup thinly sliced green onions

3.french dressing
½ cup walden farms ketchup ½ cup oil(canola or vegetable) ¼ cup white vinegar 1 packet equal 1 teaspoon lemon juice dash of pepper

4.Chicken broccoli casserole
2 tbsp butter 1/4 c crushed pork rinds (you can sub bake mix or soy flour) 4 or 5 chicken breasts 2 or three stalks broccoli 1 tbsp olive oil 8 oz cream cheese 5 eggs 1/2 c sour cream 1/2 c cream about 2 cups of cheese 1/4 c parmesan garlic powder black pepper

5.Cauliflower Bake
1lb bag frozen cauliflower 1/2 cup diced onion 1 cup diced mushrooms 2T butter 1/4 cup cream 1/4 cup mayo 1/2 cup cheddar cheese

6.Broccoli Casserole
1 7 ounce can of mushrooms, drained 1 10 ounce package broccoli 2 eggs beaten 1/2 cup Dukes mayonnaise 1 cup shredded cheddar cheese, salt and pepper to taste

7.Chocolate Praline Bar
1 ounce unsweetened baking chocolate – or semisweet 2 ounces Unsalted Butter 4 tablespoons Peanut Butter 1 tablespoon heavy cream -- to taste, optional Splenda to taste (optional if using semisweetened) 4 ounces nuts -- ground or finely chopped in grinder

8.Easy Grill Roasted Prime Rib

1 prime rib roast, about 8 lb each, bone in 1 cup Kosher salt 1 cup cracked black pepper

3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick) 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons unsalted butter 1 medium onion, chopped 1 Italian frying pepper, seeded and chopped 2 garlic cloves, finely chopped 1 teaspoon chili powder (not pure chile) 2 cups corn (from 4 large ears) 1/2 lb cherry or grape tomatoes, halved 1/4 cup chopped fresh basil 1 tablespoon fresh lime juice

1 1/2 pounds beef top-round steak (1/2-inch thick) 1 pound veal top-round steak (1/2-inch thick) 1/2 cup all-purpose flour Kosher salt Freshly ground black pepper 1/4 cup olive oil 2 cups chopped onion (1 large) 1 cup chopped red bell pepper (from 1 large) 1 cup chopped celery (about 2 ribs) 1 pound fresh crimini (or baby bella) mushrooms, quartered 1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped 1 tablespoon chopped garlic 2 bay leaves 2 tablespoons fresh thyme leaves, minced 1 tablespoon fresh rosemary leaves, minced 1 teaspoon kosher salt 1/4 teaspoon cayenne 1/8 teaspoon black pepper 2 cups beef broth (homemade or canned) 1/2 cup dry red wine 1 tablespoon balsamic vinegar (optional) 2 tablespoons chopped fresh parsley
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