Tasty Recipes

Ingredients

• 1 book of without skin, halves without bone of breast of chicken
• bacon of book of 1/2
• 1 (20 ounces) can of the pieces of pineapple
• 18 ounces liquid of sauce with teriyaki

Directions

1. Cut chicken of pieces of cock-size. Wrap with approximately 1/3 top and wire, slice of bacon on the toothpick, with the pineapple chuck. Marinate during 4 hours or more length out of sauce with teriyaki.
2. Preheat the furnace with 375 degrees of F (190 degrees of C).
3. Place aperitifs marinated on the sheets of treatment at the furnace striped by parchment. Make cook with the furnace during 20 minutes, or to chicken is made and with brown of bacon gold. Drain on the paper towels. Be useful hot.

Ingredients

• 1 pastes of warp end of package (of 12 ounces)
• 2 spoonfuls with olive oil soup, divided
• bacon of 6 sections, half-compartment
• 2 spoonfuls with chopped garlic soup
• 1 (14.5 ounces) can cut out tomatoes
  
• fresh spinach es of 1 group, rinsed and torn in pieces of cock-size

Direction

1. Bring a large pot of water to slightly salted boiling. Add the pastes of warp end, and the cook until the offer, 8 to 10 minutes.
2. While waiting, heat 1 spoonful with olive oil soup in a skillet above average heat. Place bacon in the skillet, and the cook until browning and of the chips. Add garlic, and the cook for approximately 1 minute. Incorporate tomatos, and the cook until of heating through.
3. Place spinaches in a strainer, and thus drain the hot pastes above them they are faded. Transfer to a large basin of portion, and to the jet in the air with the remaining olive oil, and mixes it bacon and of tomato.

Ingredients

• vegetable stock of 1 cup
• 12 dehydrated tomatos dried with the sun
• 1 raw pastes of warp end of package (of 8 ounces)
• pinions of 2 spoonfuls with soup
• olive oil of 1 spoonful with soup
• 1/4 green pepper flake crushed by spoon with coffee
• 1 garlic of clove, chopped
• fresh spinaches of 1 group, rinsed and torn in pieces of cock-size
• Parmesan grated 1/4 per cup

Direction

1. In a small pan, bring the bubble to boiling. Remove heat. Place tomatos dried at the sun in the bubble 15 minutes, or until softening. Drain, while reserving the bubble, and cross coarsely.
2. Bring a large pot of water to slightly salted boiling. Place the pastes of warp end in the pot, make cook 9 to 12 minutes, until cogs of Al, and drain.
3. Place the pinions in a skillet above average heat. Make cook and stir up until slightly roasted.
4. Heat green pepper and the olive oil flakes in a skillet above average heat, and make jump garlic 1 minute, until the offer. Mix in spinaches, and the cook until almost fading. Pour the reserved bubble inside, and incorporate tomatos dried in the sun crossed. Continue to make cook 2 minutes, or to beam heated.
5. In a large basin, throw the pastes cooked with the mixture of spinaches and tomato and the pinions. Be useful with the Parmesan.

Ingredients

• 1 pound ground beef
• salt and pepper to be tasted
• seasoning of mesquite of 1 pinching
• 1 French rod, cut in sections into 1/4 inch rounds
• lettuce of Roman of 6 sheets
• 12 tomato-cherries, slightly cut in sections
• ketchup
• prepared yellow mustard

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C). Arrange the sections of rod in one to only one layer on a biscuit sheet. Place in the preheated furnace, and make cook with the furnace until slightly roasted, approximately 5 minutes. Remove furnace, and let cool.
2. Season ox chopped with the seasoning of mesquite, and mix slightly. Work the tablespoonfuls paste in mini hamburger pies. Season pies with little of salt and pepper.
3. Heat a skillet above the medium-high heat. Make cook pies during 1 to 2 minutes per side, until browning and good - fact.
4. Place the sections of rod on a large plate of portion, and supplement each one with a piece of sheet of Roman. Then place a mini hamburger on each one, and supplement with tomato sections. Apply ketchup and mustard before being useful, or allow your guests to prepare their own hamburgers.

Ingredients

• 3 books rectified turkey
• senior bread crumbs of 1/4 cup
• finely cut out onion of 1/4 cup
• 2 egg whites, slightly beaten
• fresh parsley half-compartment 1/4 per cup
• 1 garlic of clove, peeled and chopped
• 1 salt of spoon with coffee
• 1/4 ground black pepper of spoon with coffee

Directions

1. In a large basin, a ground turkey of mixture, raftered bread crumbs, an onion, egg whites, a parsley, a garlic, a salt, and a pepper. Work in 12 pies.
2. Make cook pies in an average skillet above average heat, turning once, to an internal temperature of 180 degrees of F (85 degrees of C).

Ingredients

• 1 (16 ounces) can black, drained and rinsed beans
• green paprika of 1/2, cut of pieces of 2 inches
• onion of 1/2, cut in the holds
• garlic of 3 cloves, peeled
• 1 egg
• pepper of 1 spoonful with soup powders
• cumin of 1 spoonful with soup
• 1 teaspoon Thai chili sauce or hot sauce
• bread crumbs of cup of 1/2

Directions

1. If roasting, preheat an external grill for raised heat, and oil an aluminium sheet of paper slightly. If making cook with the furnace, preheat the furnace with 375 degrees of F (190 degrees of C), and slightly oil a sheet of treatment the furnace.
2. In an average basin, crush black beans with a fork until deeply and meat pie.
3. In a processor of food, finely cut paprika, onion, and garlic. Stir up then in crushed beans.
4. In a small basin, stir up together egg, the powder of pepper, cumin, and sauce with pepper.
5. Stir up the mixture of eggs in crushed beans. Mix in crumbs bread until the mixture is sticking and binds. Divide the mixture into four pies.
6. If roasting, place pies on foil, and the grill approximately 8 minutes on each side. If making cook with the furnace, place pies on the sheet of treatment at the furnace, and made approximately 10 minutes on each side.

Ingredient

• crumbs of 1 of cup biscuit of chocolate
• 3 spoonfuls with white sugar soup
• butter of 1/4 cup, molten
• (of 10 ounces) frozen raspberries 1 per package
• 2 spoonfuls with white sugar soup
• reduce to starch corn of 2 spoons with coffee
• the water of cup of 1/2
• pieces of white chocolate of 2 cups
• cream with equal amounts of cup of 1/2
• 3 (8 ounces) packs up cheese spread, softened
• white sugar of cup of 1/2
• 3 eggs
• 1 vanilla extract of spoon with coffee

Directions

1. In an average basin, mix together the biscuit crumbs, 3 spoonfuls with sugar soup, and the melted butter. Press the mixture in the content of a pan of springform of 9 inches.
2. In a pan, combine raspberries, 2 spoonfuls with sugar soup, the corn starch, and water. Bring to boil, and continue to boil 5 minutes, or to sauce be thick. Filter sauce by a sieve of mesh to remove seeds.
3. Preheat the furnace with 325 degrees of F (165 degrees of C). In a metal basin above a pan of fermenting water, found the pieces of white chocolate with half-half, while stirring up from time to time until smoothes.
4. In a large basin, mix together the sugar of cheese spread and cup of 1/2 until smoothes. Egg beat one by one. Mix inside vanilla and the molten white chocolate. Pour half of the paste smoothes above the crust. Manage 3 spoonfuls with sauce soup with raspberry above smooth paste. Pour the remaining smooth paste of cake to cheese in the pan, and manage 3 more spoonfuls with sauce soup with raspberry above the top. Paste smoothes movement with the end of a knife to create a marbled effect.
5. Make cook with the furnace during 55 to 60 minutes, or until the filling is placed. Cool, cover with plastic envelope, and refrigerate during 8 hours before the elimination of the pan. Be used with remaining sauce for raspberry.

Ingredients

• 2 books lean chopped ox
• tomato sauce of 4 cans (of 6 ounces)
• 15 ounces dry of the bread crumbs
• 4 eggs
• 3 spoonfuls with garlic salt soup
• 3 spoonfuls with soup seasoning salt

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C).
2. In a large basin, combine chopped ox, the tomato sauce, the bread crumbs, eggs, the salt of garlic and the salt of seasoning until mixed well. Form in a bread and place in a bread pan of inch 9x5.
3. Make cook with the furnace out of furnace preheated during 1 hour, until pinker.

Ingredients

• 6 without skin, halves without bone of breast of chicken
• salt and pepper to be tasted
• honey of cup of 1/2
• mustard prepared by cup of 1/2
• 1 dry basil by spoon with coffee
• 1 paprika of spoon with coffee
• dry parsley by spoon with coffee of 1/2

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C).
2. Sprinkle the breasts of chicken with salt and pepper to taste, and the place in a slightly lubricated dish of treatment the furnace of inch 9x13. In a small basin, combine honey, mustard, the basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture above chicken, and sweep it to cover.
3. Make cook with the furnace in the furnace preheated during 30 minutes. Make turn the pieces of chicken and sweep them with the other 1/2 of the mixture of honey mustard. Made for 10 to 15 minutes additional, or to chicken do not be to cook with the more pink furnace and the juices function clearly. Leave the 10 fresh minutes before being useful.

Ingredients

* 4 without skin, of the halves without bone of breast of chicken - cross in cubes in inch of 1/2
* 1 egg
* 2 spoonfuls with milk soup
* 2 cups crushed chips
* sticks of lucette of a store of trade or part

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C). Lubricate a sheet of treatment the furnace.
2. Crush the chips on a dish. In a large basin, beat together egg and milk. Plunge the chicken cubes in the mixture of eggs, then coat many chips. Draw aside the nuggets on the sheet of treatment the furnace.
3. Make cook with the furnace during 10 minutes. Make turn the nuggets, and make cook with the furnace for 10 minutes more, until the brown one of gold. Remove the sheet of treatment the furnace of the furnace, and insert a stick of lucette in each nugget.

Ingredients

* 4 cups of chicken stock
* 2 water cups
* 2 made cook, of the halves without bones of breast of chicken, shredded
* discord with long grain and of 1 (of 4.5 ounces) fast kitchen of package with the package of seasoning
* salt of spoon with coffee of 1/2
* ground black pepper of spoon with coffee of 1/2
* flour any use of 3/4 cup
* butter of cup of 1/2
* 2 cups of heavy cream


Method

1. In a large pot above average heat, of bubble, water and chicken of trust. Bring just to boiling, then incorporate rice, reserving the package of seasoning. Cover and remove heat.
2. In a small basin, combine salt, pepper and the flour. In an average pan above average heat, found butter. Incorporate the contents of the package of seasoning until the mixture is semi-sparkling. Bring back heat to bottom, then incorporate the mixture of flour by spoonfuls in soup, to form russet-red. Beat in cream, little at the same time, until entirely incorporated and smooth. Make cook until thickening, 5 minutes.
3. Stir up the cream-coloured mixture in the bubble and rice. Make cook above average heat until of heating through, 10 to 15 minutes.

Ingredients

• 4 ounces of bitter-sweet chocolate, cut
• 3 spoonfuls with cocoa powder soup not sweetened
• hot coffee of cup of 1/2
• warm water of cup of 1/2
• 1 cup plus the flour any use of 1 spoonful with soup
• 1 baking powder of spoon with coffee
• bicarbonate of soda of spoon with coffee of 1/2
• 1/8 salt of spoon with coffee
• plant oil of 1/3 cup
• sweeten of cup of 1/2
• gold brown sugar of cup of 1/2 (packed)
• 3 large eggs
• sour cream of cup of 1/2

Cotta de Panna:

• the water of cup of 1/2
• gelatine unflavored of 5 spoons with coffee
• 7 ounces of bitter-sweet chocolate of 1/2, cut
• 5 ounces of chocolate of the milk of high-quality, such as Lindt or Perugina, crossed
• cream to be whipped heavy of 2 cups of 1/2
• full-cream milk of 2 cups of 1/2
• pack of 1/2 plus 2 spoonfuls with sugar soup
• 1 1/4 vanilla extract of spoons with coffee
• bean of 1 1/4 vanilla, was duplicated longitudinally

Bandage chocolate:

• paper 16x3-inch waxed 2 by bands
• 5 ounces of bitter-sweet chocolate, cut

�

For the cake:
Preheat the furnace 350�F. with the jet two 10 pans of springform of inch-diameter with 2 sides 1/2-inch-high with the anti-adhesive jet. Place the chocolate and the cocoa in the average basin. Pour the hot coffee and warm water more; beat until smoothes. Beat the flour, the baking powder, bicarbonate of soda, and salt in another average basin. Using the electric mixer, beat oil and two sugars in large basin 1 minute (the mixture will be friable). Add eggs 1 at the same time, while beating with the mixture after each addition. Beat in sour cream. Mix in half of the dry ingredients. Beat in the mixture of chocolate. Add the remaining dry ingredients; beat on at fallback speed just mixing (the paste smoothes will be thin). Smooth paste of cleavage between the pans (the layers will be not very deep).

Made cakes cook with the furnace until the testing device inserted in centers left clean, approximately 20 minutes. Cool in pans on the support.

For the cotta of hammered:
Place the water of cup of 1/2 in the small basin. Sprinkle the gelatine more; let soften 10 minutes. Place the two chocolates in the large metal basin. Combine the cream, milk, sugar, and the vanilla extract in the large pan. Seed �raflez of vanilla beans; add beans. Bring to boil, while stirring up until sugar dissolves; remove heat. Add the mixture of gelatine; beat to dissolve. Pour the mixture creams above the chocolates in the basin; beat until completely molten. Place the basin above a larger basin of the water of ice. Often stir up until the mixture thickens like pudding, eliminating water and adding more ice to a larger basin like necessary, approximately 30 minutes. Remove finished water.

Pour 1/2 of the cotta of hammered above the cake in 1 pan (the mixture can drain in bottom on the sides of cake). Freeze 45 minutes. Keep the cotta remainder of hammered with the room temperature.

Remove the sides of pan of the second cake. Using the large metal spatula, carefully slip the cake with far from the bottom of pan and place it placed on the cotta of hammered in the cake pan. Pour the cotta remainder of hammered more, by filling pan completely. Cold during the night. MADE AHEAD: Can be covered and cold during 2 weeks. De-ice during the night in the refrigerator before the continuation.

For the chocolate band:
Large line breaks into leaf of treatment the furnace with foil; put side. Place another large foil sheet on the surface of work; place the waxed paper bands placed on foil, spacing separately. Stir up the chocolate in the average basin regulated above the pan of water fermenting until smoothes. Pour half of the molten chocolate center to the bottom of each paper band waxed. Using the small spatula of off-centering, chocolate spread with the bands of cover also, allowing part of chocolate to be prolonged beyond the edges of the paper bands, taking care of the bands are completely covered. Using ends of the finger, raise the bands and place them on the foil-striped sheet. Cool until the chocolate just starts to always place but be completely flexible, approximately 2 minutes.

Cook Time: 6 hours

Ingredients:

• 1 to 1 1/2 pounds lean ground beef or turkey
• 1/2 cup long-grain rice
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (approximately 20 ounces) enchilada sauce
• 1/4 cup water

Preparation:

Ingredients:

• 1 pound lean ground beef & 1 pound lean pork, or use all beef
• 1 beaten egg
• 1/2 c. milk
• 2/3 c. rice (raw)
• 1 tsp. salt
• .
• Sauce:
• 2 1/2 cups tomatoes
• 1 1/2 cups water or broth
• 2 tbsp. chopped onion
• 1 tsp. salt
• 1 tsp. basil

Preparation:

Serves: 6

Ingredients:

Ingredients:

Ingredients:

Serves: 12

Ingredients:

Serves: 40

Ingredients:

Serves: 6

Ingredients:

Ingredients:

• 4 eggs
• 1 cup half and half
• 2 tsp sugar
• 4 slices extra-thick "Texas toast" bread
• ½ tsp pure vanilla extract
• 2 Tbsp butter

Preparation:

1. Pre-heat oven to 425°F.


2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.


3. Pour the custard mixture into a shallow glass dish. It should be at least two inches deep to ensure the extra-thick bread can be fuly submerged.


4. Heat your griddle to medium-low, and melt the butter on it.


5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.


6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.


7. Transfer the browned French toast to the oven and cook for 8 to 10 minutes or until the custard at the center is fully cooked. Serve right away.

Ingredients:

• 4 eggs
• 1 cup half and half
• 2 tsp sugar
• 8 slices regular white bread
• ½ tsp pure vanilla extract
• 2 Tbsp butter

Preparation:

1. Pre-heat oven to 200°F.


2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.


3. Pour the custard mixture into a shallow glass dish. An inch deep should be fine.


4. Heat your griddle to medium-low, and melt the butter on it.


5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.


6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.


7. Serve French toast right away, or transfer it to a dish in the oven to keep warm.

Ingredients:

1 whole Chicken (4-5 lbs)
3 lbs peeled potatoes
1 cup green peas
1 large onion, diced
3 tablespoons of red chili pepper powder (ají)
1 tablespoon paprika
1/2 cup of spring onion, chopped
2 tablespoons of parsley, chopped
1 tablespoon coriander, chopped
1/2 cup vegetable oil
Salt and pepper to taste

Directions:

Cut the chicken into large portions and place in a pan. Add the salt, spring
onion, coriander and enough water to cover the chicken. Boil for 45 minutes.
Boil the potatoes in a separate pan and drain.
Lightly boil the peas and drain
In a large pan lightly fry the onion, red chili pepper, paprika, parsley,
salt and pepper until the onion is soft. Add 2 cups of the chicken broth and
simmer for 10 minutes. Add the chicken pieces, potatoes and peas. Simmer for
10 more minutes.
Serve with rice and a tomato and onion salad.
You may serve the potatoes on the side instead of adding them to the chicken.
From the Magic of Bolivia

Ingredients:

• 1/2 cup seasoned bread stuffing crumbs
• 2 tablespoons minced onion
• 1/2 cup milk
• 1 pound lean ground beef
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil
• 2 teaspoons butter
• 1 jar (about 12 ounces) mushroom gravy
• 1/4 cup half-and-half or evaporated milk
• 1/2 teaspoon dried dillweed
• Hot Cooked Noodles

Preparation:

Ingredients:

• 1 pound ground chuck
• 3 tablespoons fine dry bread crumbs
• 2 tablespoons minced onion
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• dash ground black pepper
• 1 tablespoon vegetable oil or shortening
• 1 jar or can (10 to 12 ounces) beef gravy
• 1/4 cup sour cream
• hot cooked and buttered noodles

Preparation:

Ingredients:

• 1 pound ground chuck or lean ground beef
• 1 pound bulk pork sausage
• 2 eggs, slightly beaten
• 1/2 cup fine dry bread crumbs
• 1/2 teaspoon leaf sage, crumbled
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons vinegar
• 2 tablespoons soy sauce

Preparation:

Ingredients:

• Meatballs:
• 2 eggs
• 1/2 cup milk
• 3 slices bread, crumbled
• 2 pounds lean ground beef
• 1/2 cup finely chopped onion
• 2 tablespoons chopped parsley
• 1 clove garlic, smashed, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• .
• Sauce:
• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, smashed and minced
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon black pepper
• 1 large can (28 to 36 ounces total) crushed Italian tomatoes
• 2 cans (6 ounces each) tomato paste
• 16 ounces thin spaghetti
• Parmesan cheese

Preparation:

In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

PR: wait... I: wait... L: wait... LD: wait... I: wait... wait... CY: wait... I: wait... L: wait... YCat: wait... I: wait... Top: wait... I: wait... L: wait... C: wait... SD: wait...