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The Art Of Cooking



Chicken Marinade

1 cup salt
1/2 cup light brown sugar
2 quarts apple juice
1/2 gallon water
2 onions, cut into large pieces
2 apples, cut into large pieces
10 peppercorns
2 bay leaves

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

1 tablespoon brown sugar
3 tablespoons light or regular soy sauce
1 tablespoon sesame seeds
2 cloves garlic; chopped
1/8 teaspoon fresh black pepper

1/4 cup lemon juice
1/3 cup oil
1 tablespoon dry minced onion
1 clove garlic, finely chopped
1 tablespoon sugar
1 tablespoon Tobasco sauce
2 teaspoons chicken bouillon
1 teaspoon thyme
1/4 teaspoon oregano

2 tablespoons Parsley Flakes
1 tablespoon Ground Marjoram
2 teaspoons Ground Rosemary
1 teaspoon Onion Salt
1 tablespoon Ground Ginger
1 teaspoon Ground Sage
1 tablespoon Ground Oregano
1 tablespoon Ground Thyme
1 teaspoon Garlic Salt
1 tablespoon Celery Salt
1 teaspoon Pepper
1 tablespoon Paprika

2 tablespoons fresh rosemary
2 tablespoons fresh basil
2 tablespoons fresh thyme
2 tablespoons fresh parsley
2 tablespoons mustard seed
1/4 cup lime juice
2 tablespoons orange juice
2 teaspoons salt
2 tablespoons white vinegar

1/4 cup Chopped fresh parsley
1/2 cup Lemon juice
1/4 teaspoon Pepper
1/2 cup Chicken broth
4 slices Lemon, halved
3 tablespoons Vegetable oil

2/3 cup white wine
1/3 cup extra virgin olive oil
1 lemon, juiced
2 tablespoons apple cider vinegar
3 tablespoons freshly chopped basil
3 tablespoons freshly chopped parsley
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme
2 cloves freshly minced garlic
1 teaspoon fresh ground pepper
1/2 teaspoon salt

Eine 8 diaforetikes marinade ,sorry pou tis esteila sta agglika apla kapies mou zitisate marinade kai tis esteila sta grhgora .8a kanw metafrash syntoma

Note : kotopoulo ,galopoula 12 wres sthn marinade




TRADITIONAL SPANISH OMELET

TRADITIONAL SPANISH OMELET

TRADITIONAL SPANISH OMELET (TORTILLA ESPANOLA) ( 4 pers.) Basic ingredients: 800gr of potatoes 6 eggs 1 level tea spoon Sea Salt Olive oil (enough to fry the potatoes) Optional ingredients: Onions (half) Red or Green Peppers (half) (red are sweeter) Parsley (a bunch not too much) Spinaches (a bunch) Chorizo (Spanish Sausage) *Cut the potatoes […]

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Grilled Sworfish With Citrus Salsa

Grilled Sworfish With Citrus Salsa

Grilled Sworfish With Citrus Salsa 2.00 six-ounce swordfish steaks 1.00 teaspoon bayou blast – {emeril's creole seas; oning} 3.00 six-inch corn tortillas; cut 1 thick strips 1 salt; to taste 1 freshly-ground black pepper; to taste 0.25 cup orange sections; zested before cut 2.00 tablespoon lemon sections; zested before cut 2.00 tablespoon lime sections; zested […]

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Crab Puffs

Crab Puffs

Crab Puffs 1 pkg. wanton skins 8 oz. cream cheese 7 1/2 oz. crab 2 tsp. soft breadcrumbs 2 drops sesame oil Combine all ingredients except skins. Fill squares with 1 tsp. of the mixture and fold over, making triangles. Moisten to seal edges. Fry in oil heated to 370 F for 3 minutes, or […]

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bstila – moroccan chicken/nut pie

bstila – moroccan chicken/nut pie

bstila – moroccan chicken/nut pie brown 1/2 lb blanched almonds in a little oil until golden. chop coarsely or pound with a mortar and pestle. add 1/2 tsp cinnamon and (optionally) honey or sugar to sweeten to taste (anc adds none but cites recipes calling for up to 1/2c sugar–i favor a little honey as […]

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Scallops with Leeks

Scallops with Leeks

Scallops with Leeks 1/4 cup dry vermouth 1/8 teaspoon powdered saffron 5 tablespoons butter 1 pound leeks cut into 1.5 inch julienne 3 tablespoons finely minced shallots 2 large garlic cloves, minced 1/2 pound sea scallops, halved 1/2 pound shelled shrimp 1/4 cup dry white wine 1 tablespoon fresh tyme, minced Pinch of cayenne pepper […]

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