Roast tenderloin with dijon-anchovy sauce

Ingredients

1 1/2 lb beef tenderloin
2 tbsp butter
1 clove garlic
2 tsp dijon mustard
1/4 cup water
1 3/4 oz can anchovies, drained & minced

3/4 cup whipping cream
pink peppercorns, optional
salt, pepper

How to prepare

Place tenderloins in small roasting pan. Season to taste with salt and pepper. Melt butter in a small pan and add garlic. Brush tenderloin all over with garlic butter, then brush tops and sides with mustard. Roast at 475

Share

Asian cold pasta salad

Ingredients

1 lb whole pasta, cooked and drained

dressing:
4 tbsp oil
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp ginger root, minced
3 tbsp tahini or creamy peanut butter
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp lemon juice
1/2 tsp hot pepper sauce
1 whole dried chile pepper, minced

Veggies:
5 scallions, diced
1 cup snow peas, steamed
1 cup sliced radishes
1 cucumber, sliced

How to prepare

Mix dressing mix together with fork until smooth. Toss with pasta and veggies. Chill for several hours in a covered container. Serve cold. Serves 6

Share

Lasagna rolls-ups

Ingredients

1/2 lb italian sausage
1/4 cup onion, chopped
1 egg, beaten
1/2 cup cottage cheese or ricotta cheese
2 tbsp parmesan cheese, grated
4 lasagna noodles, cooked
8 oz can pizza sauce

1 tbsp water or dry red wine
1/4 cup mozzarella cheese, shredded

How to prepare

Crumble sausage into a skillet. Sir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage cheese, and parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna noodles. Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted.

Share

Murg naram garam – spicy chicken pot roast

Ingredients

1 whole chicken, cleaned and trussed
12 whole cardamoms, bruised
1/2 tsp cumin seeds
1 tsp coriander seeds
8 peppercorns
3 cloves
1 small cinnamon stick
1 tsp ginger, minced
3-4 dried red chilies
10 scallions, white part only, crushed
1 tsp sugar
2 tbsp oil
salt to taste

How to prepare

Heat the oil to med in a heavy bottom vessel. Fry the scallions for 2 minutes, then add cardamoms and fry 1 minute more. Stir in all other ingredients and heat through. Pour in enough water to barely cover and bring to the boil. Add chicken, cover and reduce heat to a hard simmer. Cook 45 minutes, turning at least twice. Remove cover and cook, turning often, till the spice mixture is fairly dry and coats the chicken. Serves: 4 to 6 heat scale: med

Share

Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

Share

Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

Share

Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

Share

Roasted red snapper

Ingredients

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped italian parsley
2 cups fresh french bread crumbs
1/4 cup olive oil

3 1/2 lb to 4 lb red snapper
1/4 cup dry white wine
olive oil

How to prepare

Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add bread crumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (can be prepared 1 day ahead. Cover fennel mixture and bread crumb mixture separately and refrigerate.) Preheat oven to 450

Share

Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

Read more here:
Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

Share