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Dish Name Comments
10-Minute Beef Stir-Fry
Submitted by Chef
lunch recipe
A-Maize-Ing Chowder
Submitted by Chef
lunch recipe
ABON
Submitted by Chef
Recipe from "Cooking the Indonesian Way", by Alec Robeau
Alaskan's Temptation
Submitted by Chef
Approx. 260 kcals per serving
Angel Hair Pasta with Beef and Cheese
Submitted by Chef
lunch recipe
Asian Beef
Submitted by Chef
lunch recipe
Asian Chicken
Submitted by Chef
lunch recipe
Asian Chicken Stir-Fry
Submitted by Chef
lunch recipe
Asian Stir-Fry Steak
Submitted by Chef
lunch recipe
Avocado Natto Bowl
Submitted by Chef
lunch recipe
Bacon - Noodle - Egg Hotdish
Submitted by Chef
lunch recipe
Baked Chicken Breast
Submitted by Chef
lunch recipe
Barbecued Chicken
Submitted by Chef
Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3
BARLEY STEW
Submitted by Chef
lunch recipe
BARVARIAN VEAL WITH ASPARAGUS
Submitted by Chef
Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
Fresh Asparagus should be cleaned and cut into 1-inch pieces
Basic recipe for a tea smoke
Submitted by Chef
lunch recipe
Bayerisches Kalbfleisch mit Spargel (barvarian veal with asparagus)
Submitted by Chef
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces
BBQs
Submitted by Chef
lunch recipe
Bean Burrito
Submitted by Chef
lunch recipe
Bean Tostada
Submitted by Chef
lunch recipe
Beef and Bean Enchiladas
Submitted by Chef
lunch recipe
Beef Fajita with Cheese
Submitted by Chef
lunch recipe
Beef Flank Steak
Submitted by Chef
lunch recipe
Beef Stroganoff (Microwave)
Submitted by Chef
* Sirloin Steak is to be boneless and sliced into thin strips.
Best-ever boneless fried chicken
Submitted by Chef
lunch recipe
Bogrács Gulyás (kettle goulash)
Submitted by Chef
lunch recipe
Brunch Baked Cinnamon Kohlrabi
Submitted by Chef
lunch recipe
Chicken Chunks with Peanuts in Spicy Sauce
Submitted by Chef
Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Chicken Yakisoba
Submitted by Chef
lunch recipe
Chicken, whole, how to
Submitted by Chef
lunch recipe
Chickpea Stew
Submitted by Chef
lunch recipe
Crustless mushroom spinach tart
Submitted by Chef
lunch recipe
Fish w/Artichoke Sauce
Submitted by Chef
lunch recipe
Ginger-Soy Marinated Halibut
Submitted by Chef
lunch recipe
Grilled Mustard Turkey Cutlets
Submitted by Chef
Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGES; CAL: 150; CHO: 74; CAR: 2g; PRO: 26g; SOD: 193mg; FAT: 3g;
Grilled oriental salmon
Submitted by Chef
Calories: 169 Protein: 21g Carbs: 0g Fat: 9g Saturated fat: 2g Cholesteral: 68mg Fiber: 0g Sodium: 137mg
Grilled Pork Chop
Submitted by Chef
lunch recipe
HEBRIDEAN SCOTCH BROTH
Submitted by Chef
Neck of mutton may be either whole or in chops (use lamb only if you have to).
Honey Crisp Chicken
Submitted by Chef
lunch recipe
Italian sausages
Submitted by Chef
lunch recipe
Japanese Pancake
Submitted by Chef
Good for light supper with beer as well. This is a vegan version of very popular Japanese street meal.
Lasagna Hotdish
Submitted by Chef
lunch recipe
Lemon Fish Salad
Submitted by Chef
lunch recipe
Lord and taylor's scotch broth
Submitted by Chef
lunch recipe
Macaroni & Cheese
Submitted by Chef
lunch recipe
Macaroni & Cheese Hotdish
Submitted by Chef
lunch recipe
Marinated Rabbit
Submitted by Chef
Serve with boiled potatoes.
Mazetti
Submitted by Chef
lunch recipe
Mediterranean Bean Salad with Cheese
Submitted by Chef
Refrigerate 1 hour.
Mexican Enchiladas with Sour Cream
Submitted by Chef
lunch recipe
Michelle & Joel's Chicken Adobo
Submitted by Chef
Time estimate please, change submitter, # servings There are different ways you can prepare it, I kinda North Americanized it a bit, I like to add mushrooms to it, but really, you can added whatever floats your boat! You may or may not want to remove bones and skin before serving. In a large pot bring coconut milk to a boil. Add cleaned chicken thighs (bones, skin and all), Allow to come to a boil again and turn heat down to low. Add mushrooms and sauce mix. Allow to cook on low heat for at least an hour, the longer you let it cook the better it is. I usually cook it on low for about 2 hrs. Just move the chicken around every once in awhile for even cooking.
Mock Duck
Submitted by Chef
"Today a nonstick frypan works well, but just as in the 30s, a black cast iron one is great, too. Thicken the gravy with flour if desired. ... With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s. Stuffed, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls.
Mock Fish Buddhist
Submitted by Chef
lunch recipe
MUSHROOM BARLEY STEW
Submitted by Chef
lunch recipe
Natto Fried Rice
Submitted by Chef
lunch recipe
Natto With Okra
Submitted by Chef
lunch recipe
Natto With Rice
Submitted by Chef
lunch recipe
Natto With Soba Noodle
Submitted by Chef
lunch recipe
Oven Fried Corn Flake Chicken
Submitted by Chef
Crush but do not pulverize the corn flakes.
Paella
Submitted by Chef
The them is Spanish
Pan-Roasted Salmon w. Citrus-Balsamic Vinaigrette
Submitted by Chef
lunch recipe
Parmesan Chicken
Submitted by Chef
lunch recipe
Pasta with Tuna & Peas
Submitted by Chef
Note that the recipe preperation time includes cooking the pasta.
Pasta, general
Submitted by Chef
lunch recipe
Pate chinois
Submitted by Chef
lunch recipe
PAULA'S VEGETABLE BARLEY STEW WITH LENTILS (Vegan)
Submitted by Chef
This is even better the next day
Pizza (tofu and mushrooms)
Submitted by Chef
lunch recipe
Pizza: Caramelized Onion & Goat Cheese
Submitted by Chef
lunch recipe
Porc grille en sauce aigre-douce
Submitted by Chef
Refrigerate 2 hours before grilling
Pork, Cashew & Green Bean Stir-Fry over rice
Submitted by Chef
lunch recipe
Potato - Hamburger Hotdish
Submitted by Chef
lunch recipe
Ragout
Submitted by Chef
lunch recipe
Red Hotdish
Submitted by Chef
lunch recipe
Red Snapper with Tahini and Spicy Filling (Samke Hara)
Submitted by Chef
o longer be stuffed, but I think it would still be really good).
Rinderrouladen (Beef Rolls)
Submitted by Chef
* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING
Submitted by Chef
lunch recipe
Rosemary Pork Tenderloin
Submitted by Chef
lunch recipe
Salmon Braised with Soy and Ginger
Submitted by Chef
lunch recipe
Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce
Submitted by Chef
lunch recipe
Seared Scallops with Mushrooms and Creamy Mushroom Sauce
Submitted by Chef
lunch recipe
Soybean Curry
Submitted by Chef
you can double up the ingredients, leftover can be frozen to store.
Steak & Brocoli Stir-Fry
Submitted by Chef
Note that the recipe preperation time includes slow cooking rice. Quick cooking rice would cut down on the recipe time significantly.
Sweet & Spicy Lentil Stew (Sue)
Submitted by Chef
lunch recipe
Tofu Loaf
Submitted by Chef
lunch recipe
Tuscan Shrimp with White Beans
Submitted by Chef
m sure would be great with shrimp!!!
Vegetable Pie
Submitted by Chef
lunch recipe
VERESHCHAKA - PORK AND BEETROOT CASSEROLE
Submitted by Chef
Beetroot Rassol - The liquid in which beetroot is preserved.
Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water.
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