 | Category: Western Foods
Rate/s: 0
Procedure:
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and b read more...
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| Category: Western Foods
Rate/s: 0
Procedure:
1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm.
2. In a food processor, pur?e the onions, shallots, parsley and mushrooms.
3. Melt the butter in a skillet and add the mushroom mixture. read more...
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| Category: Western Foods
Rate/s: 0
Procedure:
Heat butter in pan, saut? pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb?. place on dish & sprinkle with almonds.
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| Category: Western Foods
Rate/s: 0
Procedure:
Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will k read more...
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 | Category: Western Foods
Rate/s: 0
Procedure:
1. Brown the chicken in the oil, then remove from skillet and keep warm.
2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend.
3. Add tomatoes, chicken stock, bak leaf, thyme and Mag read more...
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| Category: Western Foods
Rate/s: 0
Procedure:
salt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add cream heat up and place on dish, sprinkle nuts on read more...
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| Category: Western Foods
Rate/s: 0
Procedure:
Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potato read more...
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