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Last Build Date: Thu, 09 Feb 2017 04:50:13 +0000

 



Spinach Tart Recipe

Sat, 23 Jun 2012 11:28:00 +0000

Find Recipes invites you to try Spinach Tart Recipe

Ingredients:
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double cream
50g/2oz granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon ground coriander
pinch of ground nutmeg
450g/1lb shortcrust pastry

Preheat the oven to 180°C/350°F/Gas mark 4. Blanch the spinach for 1 minute in boiling water. Put in a colander, and refresh under cold running water. Drain, squeeze out the excess water and chop. In a frying pan, melt the butter and add the chopped spinach. Sauté for 2 minutes. Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add the lemon zest, coriander and nutmeg. Add the mixture to the frying pan, and stir through. Roll out two-thirds of the dough to line a baking dish, reserving the extra third to form a lattice top. Fill with the spinach mixture and cover with strips of the remaining dough. Beat the yolk of the remaining egg with 1 tablespoon water. Brush the lattice top with the mixture. Bake in the oven for 30 minutes or until the pastry is lightly browned.

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Parmesan Balls Recipe

Sat, 23 Jun 2012 11:25:00 +0000

Find Recipes invites you to try Parmesan Balls Recipe

Ingredients:
vegetable oil for deep-frying
175g/6oz Parmesan cheese,
freshly grated
2 egg whites, stiffly beaten
1/2 teaspoon cayenne pepper

Heat the oil in a large heavy pan until very hot. Mix the Parmesan with the egg whites and cayenne, keeping aside a small quantity of cheese for dusting the balls. Using the remaining cheese to dust your hands, form the mixture into 12 small balls. Deep-fry the balls in two batches until golden brown. Drain and serve immediately.

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Simple Bean Salad Recipe

Sat, 23 Jun 2012 11:24:00 +0000

Find Recipes invites you to try Simple Bean Salad Recipe

Ingredients:
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet beans, drained and rinsed
extra virgin olive oil for drizzling
2 tablespoons basil pesto
freshly squeezed lemon juice
salt and freshly ground blackpepper
small handful of fresh basil leaves

Heat the oil in a small heavy pan. Sauté the garlic until golden but not scorched. Stir in the beans, then leave to marinate in the oil for 10-15 minutes. When ready to serve, drizzle a little oil over until the beans are generously coated, then add the pesto sauce and lemon juice to taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.

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Sassy Spinach Dip with Roasted Garlic Recipe

Sat, 23 Jun 2012 11:21:00 +0000

Find Recipes invites you to try Sassy Spinach Dip with Roasted Garlic Recipe

Serve with crackers, chips, veggies, or Great Garlic Bread.

Ingredients:
5 to 7 garlic cloves
1 (10-ounce) package frozen chopped spinach, thawed
1⁄2 cup vegan mayonnaise, homemade (see Vegan Mayonnaise) or store-bought
1⁄2 cup vegan sour cream, homemade (see Tofu Sour Cream) or store-bought
2 teaspoons fresh lime juice 1⁄4 cup minced green onions
1⁄4 cup shredded carrot
2 tablespoons minced fresh cilantro or parsley
1⁄2 teaspoon celery salt
Salt and freshly ground black pepper

Preheat the oven to 350° F. Roast the garlic on a small baking sheet until golden, 12 to 15 minutes. Press or crush the roasted garlic and mash to a paste. Set aside. While the garlic is roasting, steam the spinach until tender, 5 minutes. Squeeze dry and finely chop. Set aside. In a medium bowl, combine the mayonnaise, sour cream, lime juice, and roasted garlic. Stir to combine. Add the green onions, carrot, and cilantro. Stir in the steamed spinach and season with the celery salt and salt and pepper to taste. Mix well. Chill at least 1 hour before serving to allow flavors to intensify. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 3 days.

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Chocolate Meringue Pie Recipe

Sat, 23 Jun 2012 11:20:00 +0000

Find Recipes invites you to try Chocolate Meringue Pie Recipe

Ingredients:
225g/8oz dark chocolate digestive biscuits
25g/1oz butter, melted

For the filling:
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dark chocolate (at least 70% cocoa solids)

For the meringue:
2 egg whites
100g/4oz caster sugar
1/2 teaspoon vanilla essence

Preheat the oven to 160°C/325°F/Gas mark 3. Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish. To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well. Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base. To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling. Bake the pie in the centre of the oven for 30 minutes. Serve warm.

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Baked Flounder Barataria Recipe

Sat, 23 Jun 2012 11:16:00 +0000

Find Recipes invites you to try Baked Flounder Barataria Recipe

Ingredients:
4 tablespoon butter, divided
2 lb flounder filets
1 teaspoon salt
1/2 teaspoon tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs

Grease a 2 qt. baking dish with 1 ts. butter.  Arrange fish filets in baking dish.  Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily with fork.

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Apple Brown Betty Recipe

Sat, 23 Jun 2012 11:14:00 +0000

Find Recipes invites you to try Apple Brown Betty Recipe

Ingredients:
5 cooking apples, peeled, cored and chopped
100g/4oz butter
90g/3 1/2 oz Demerara or soft brown sugar
finely grated zest of 1 lemon
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs

Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 1.2-litre/2pt ovenproof dish. Cook the apples with 15g/ 1/2 oz of the butter, 15g/ 1/2 oz of the sugar, the lemon zest, cinnamon and nutmeg for 10-15 minutes until the apples are soft enough to beat to a purée. Melt the remaining butter in a frying pan over a low heat, and add the breadcrumbs and remaining sugar. Toss until the crumbs are coated, and continue tossing while you fry the crumbs until they are golden brown. Spread one-third of the crumbs in the greased ovenproof dish, and add half of the apple purée in an even layer. Add another third of the crumbs and the remaining apple, then finish with a layer of crumbs. Bake in the oven for 20 minutes or until crisp and golden on top. Serve hot, either plain or with cream or ice cream.

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Beef Stroganoff Recipe

Sat, 23 Jun 2012 11:13:00 +0000

Find Recipes invites you to try Beef Stroganoff Recipe

Ingredients:
15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into 5mm/ 1/4in slices)
1/2 teaspoon Dijon mustard
75ml/3fl oz double cream
salt and freshly ground black pepper

Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes. Drain, reserving the soaking liquid, and chop the porcini. Sieve the soaking liquid through a fine-mesh sieve and reserve. Heat half the oil in a large frying pan. Add the shallots, and cook over a low heat, stirring occasionally, for 5 minutes or until softened. Add the porcini, reserved soaking water and chestnut mushrooms. Cook, stirring frequently, for 10 minutes or until almost all of the liquid has evaporated, then transfer the mixture to a plate. Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned. Return the mushroom mixture to the frying pan, and season with salt and pepper. Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture. Heat through and serve.

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Orange and Ginger Cream Cheese Fudge Recipe

Sat, 23 Jun 2012 11:11:00 +0000

Find Recipes invites you to try Orange and Ginger Cream Cheese Fudge Recipe

Ingredients:
350g/12oz dark chocolate (at least 70% cocoa solids), broken into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied) ginger, chopped

Line a 10 x 8cm / 4 x 3 3/4 in baking tin with waxed paper. Put the chocolate in a small heatproof bowl over a pan of simmering water, and stir occasionally until melted. Gradually beat the melted chocolate into the cream cheese, and add the icing sugar a little at a time. Stir in the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until firm. Cut out shapes or squares. Keep refrigerated, and eat within 7 days.

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Indonesian-Style Satay Chicken Recipe

Sat, 23 Jun 2012 11:08:00 +0000

Find Recipes invites you to try Indonesian-Style Satay Chicken Recipe

Ingredients:
50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk
1/4 teaspoon salt

Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers. Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2-3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper. Add the chicken pieces to the wok and stir-fry for 3-4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm. Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes. Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

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Creamy Spinach-Tahini Dip Recipe

Sat, 23 Jun 2012 11:06:00 +0000

Find Recipes invites you to try Creamy Spinach-Tahini Dip Recipe

The delectable Japanese sesame-spinach dish called gomai is the inspiration for this delightful fresh-tasting spinach dip made with tahini (sesame paste).

Ingredients:
1 (10-ounce) package fresh baby spinach
1 to 2 garlic cloves
1⁄2 teaspoon salt
1⁄3 cup tahini (sesame paste)
Juice of 1 lemon
Ground cayenne
2 teaspoons toasted sesame seeds, for garnish

Lightly steam the spinach until wilted, about 3 minutes. Squeeze dry and set aside. In a food processor, process the garlic and salt until finely chopped. Add the steamed spinach, tahini, lemon juice, and cayenne to taste. Process until well blended and taste, adjusting seasonings if necessary. Transfer the dip to a medium bowl and sprinkle with the sesame seeds. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

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Mexican Nacho Casserole Recipe

Sat, 23 Jun 2012 11:04:00 +0000

Find Recipes invites you to try Mexican Nacho Casserole Recipe

Ingredients:
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddarcheese,grated

Preheat the oven to 200°C/400°F/Gas mark 6. Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps. Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes. Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes. Serve immediately.

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Greek Spinach and Cheese Pie Recipe

Sat, 23 Jun 2012 11:02:00 +0000

Find Recipes invites you to try Greek Spinach and Cheese Pie Recipe

Ingredients:
150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons ground cumin
2 garlic cloves, crushed
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz cream cheese
400g/14oz filo pastry

Preheat the oven to 190°C/375°F/Gas mark 5. Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed. Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used. Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments. Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

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Baked Fish with Orange-Chili Marinade Recipe

Sat, 23 Jun 2012 11:01:00 +0000

Find Recipes invites you to try Baked Fish with Orange-Chili Marinade Recipe

Ingredients:
1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves, chopped
1 tablespoon olive oil
2  cloves garlic, peeled and minced
1  chipotle pepper, chopped
1 1/3 lb fish fillets, thick
1  ground black pepper, to taste

Combine the orange juice, cilantro, olive oil, garlic and chipotle. Place the fish in a glass dish and cover with the marinade. Refrigerate 1 hour. Remove the fish from the marinade and place on a rack set into a baking pan or on a broiling pan.  Bake in a preheated 450°F oven 12 minutes per inch of thickness.

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Chilled Cucumber Soup Recipe

Sat, 23 Jun 2012 10:59:00 +0000

Find Recipes invites you to try Chilled Cucumber Soup Recipe

Ingredients:
1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh parsley
juice of
1/2 lemon
600ml/1pt single cream
salt and freshly ground blackpepper

In a heavy saucepan, gently sweat the onion in the butter until soft and translucent, but not coloured. Add the cucumber and continue to cook gently for a further 5 minutes. Pour in the stock and bring to the boil. Reduce the heat, season with salt and pepper, and simmer for 5 minutes. Add the parsley and lemon juice, and continue to cook for a further 5 minutes. Blend or process the soup to a purée. Allow to cool, then transfer to the refrigerator to chill. When ready to serve, whisk in the single cream. Serve chilled.

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Nectarines with Marzipan and Yogurt Recipe

Sat, 23 Jun 2012 09:00:00 +0000

Find Recipes invites you to try Nectarines with Marzipan and Yogurt Recipe

Ingredients:
4 nectarines
75g/3oz marzipan
75ml/3fl oz Greek-style yogurt
3 amaretti biscuits, crushed

Cut the nectarines in half, removing the stones. Cut the marzipan into 8 pieces, and press one piece into the stone cavity of each nectarine half. Preheat the grill. Spoon the Greek yogurt on top of the nectarines. Sprinkle the crushed amaretti biscuits over the yogurt. Put the fruits under the grill for 3-5minutes until the yogurt starts to melt. Serve immediately.

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Bakewell Tart Recipe

Sat, 23 Jun 2012 06:00:00 +0000

Find Recipes invites you to try Bakewell Tart Recipe

Ingredients:
225g/8oz ready-to-roll puffpastry
100g/4oz ground almonds
100g/4oz caster sugar
50g/2oz butter
3 eggs
1/4 teaspoon almond essence
4 tablespoons strawberry jam

Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry on a floured work surface, and use to line a 900ml/ 1 1/2 pt shallow dish. Beat the almonds with the sugar, butter, eggs and almond essence. Spread the pastry with an even layer of jam. Pour in the filling. Bake for 30 minutes or until set. Serve warm with cream.

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Garlic and Nut Butter Chicken Recipe

Sat, 23 Jun 2012 03:00:00 +0000

Find Recipes invites you to try Garlic and Nut Butter Chicken Recipe

Ingredients:
225g/8oz roasted salted mixed nuts, roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/ 1 1/2 pt hot chicken stock
freshly ground black pepper

Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill. Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes. Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through. To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.


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Fried Mozzarella Recipe

Sat, 23 Jun 2012 00:00:00 +0000

Find Recipes invites you to try Fried Mozzarella Recipe

Ingredients:
15g/
1/2 oz plain flour, seasoned with salt and freshly ground black pepper
15g/ 1/2oz dried white breadcrumbs
600g/ 1 1/4lb mozzarella cheese
sunflower oil for deep-frying

Beat the eggs in a bowl. Spread some seasoned flour on one plate and some breadcrumbs on another. Slice the mozzarella into 5mm/ 1/2in pieces. Dredge the slices with the flour first, then dip into the beaten egg, then into the breadcrumbs. Dip again into the egg and again into the breadcrumbs to coat well. Pour the sunflower oil into a deep heavy frying pan so that it is at least 2.5cm/1in in depth. Heat until a piece of bread dropped into the oil sizzles immediately. Fry the coated cheese in the oil until golden. Remove with a spatula, drain on kitchen paper and serve hot.

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Baked Fish Cake Recipe

Fri, 22 Jun 2012 21:00:00 +0000

Find Recipes invites you to try Baked Fish Cake Recipe

Ingredients:
1 1/2 lb potatoes; peeled
1 lb white fish fillet
1  salt, to taste
1  freshly ground white or black pepper
2 tablespoon butter
4 tablespoon milk
1  grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract (optional)
3 tablespoon all-purpose flour
2 tablespoon oil

Cut the potatoes into chunks and place then in a saucepan with enough water to cover, adding a little salt if liked. Heat until just about to boil. Meanwhile, lay the fish on a plate or dish to cover the saucepan and cover it with a second plate, lid or foil. Put the fish on the pan when the water is boiling, then reduce the heat so water does not froth over. Cook the potatoes until tender-10-15 minutes if the chucks are faily small. Set the aside, without uncovering it. Drain and mash the potatoes, beating the well until smooth.  Mix in the butter, milk, lemon peel, parsley and anchovy extract, is used Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour any cooking juices from the fish into the potato mixture. Flake the flash off the skin, discarded any bones, and at it to the potatoes. Mix well, adding seasoning to taste. Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up. Flatten the top of the mixture sightly, then sprinkle it with a little of the flour.  Use a spatula and slice to flatten the mixture into a little neat circle, about 7" across. Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped, keep sprinkling with the flour to coat the outside evenly. Trickle the oil over the fish cake and bake it for about 30 minutes, until well browned. Cut into wedges to serve.

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Crab and Crispy Noodles Recipe

Fri, 22 Jun 2012 18:00:00 +0000

Find Recipes invites you to try Crab and Crispy Noodles Recipe

Ingredients:
vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander, chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped

For the dressing:
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1/2 fresh red chilli, seeded and finely chopped
1 piece preserved stem ginger in syrup, cut into strips, drained, and 2 teaspoons syrup reserved
2 teaspoons light soy sauce
juice of 1/2 lime

To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice. Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper. Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.

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Crispy Shredded Beef Recipe

Fri, 22 Jun 2012 15:00:00 +0000

Find Recipes invites you to try Crispy Shredded Beef Recipe

Ingredients:
2 eggs
1/4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour

Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter. Add the beef to the batter, and mix well until coated. • Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper. Add the carrots to the wok, and deep-fry to about 1-1 1/2 minutes, then remove with a slotted spoon and drain on kitchen paper. Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil. Stir in the cornflour, and simmer for a few minutes to thicken the sauce. Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.

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Cheesy Stuffed Peppers Recipe

Fri, 22 Jun 2012 11:30:00 +0000

Find Recipes invites you to try Cheesy Stuffed Peppers Recipe

Ingredients:
2 green peppers
1 egg, hard-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted

Gently simmer the peppers in a saucepan of water for 20 minutes or until tender. Drain the peppers, cool slightly, halve and deseed. Preheat the grill until hot. Mix the chopped eggs, cheese and tomatoes in a small bowl. Add the mayonnaise and stir well. Fill the pepper halves with the egg mixture, and place on the slices of toast. Cook under the hot grill until lightly browned. Serve hot.

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Sushi-Inspired Edamame-Avocado Dip Recipe

Fri, 22 Jun 2012 09:09:00 +0000

Find Recipes invites you to try Sushi-Inspired Edamame-Avocado Dip Recipe

Serve it with Black Sesame Wonton Chips . If black sesame seeds are unavailable, regular toasted sesame seeds can be used.

Ingredients:
3/4 cup shelled fresh or frozen edamame
1 ripe Hass avocado
1 tablespoon fresh lime juice, plus more if needed
Salt
1 tablespoon minced pickled ginger, for garnish
1 tablespoon black sesame seeds, for garnish

In a medium saucepan of salted boiling water, cook the edamame until soft, about 10 minutes. Drain well and set aside to cool. Pit and peel the avocado and transfer to a food processor. Add the lime juice and salt to taste, and the cooked edamame and process until smooth. Taste, adjusting seasonings, adding a bit more lime juice if needed. Transfer to a medium bowl and sprinkle with the pickled ginger and sesame seeds. This dip is best if used on the same day that it is made.

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Peanut Butter Slices Recipe

Thu, 21 Jun 2012 21:30:00 +0000

Find Recipes invites you to try Peanut Butter Slices Recipe

Ingredients:
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1/2 teaspoon salt
175g/6oz icing sugar, sifted

Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in square cake tin. Beat together the peanut butter, butter and vanilla essence. When well blended, add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, then stir in the flour and salt, sifted together, until blended. Spread into the cake tin, and bake for about 35 minutes. Remove from the oven and leave to cool slightly in the tin. To make the icing, mix together the icing sugar and 2 teaspoons water. Drizzle over the mixture in the tin. When cold, cut into slices.

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