Potato Salad with Shrimp and Cucumber Recipe
| Salad
Type: Potato Salad with Shrimp and Cucumber Free Cooking Recipe - Salad Try this one! Ingredients / Directions 4 medium sized red potatoescut into 3/4 inch pieces1 tbsp plus 2 teaspoon Dijon mustard1 tbsp white wine vinegar1/3-cup(s) olive oil4 green onionschopped1 tbsp minced fresh d
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chilli bean sauce info
| General Recipes
Cooking receipe to make chilli bean sauce info under category General Recipes. You may find some video clips related to this receipe below.chilli bean sauce infoThis is a thick dark sauce or paste made from soyabeans chillis and other seasonings which is very hot and spicy. Widely used in cooking in
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Summer Squash with Jalapenos
| Everyday Recipes
Cooking receipe to make Summer Squash with Jalapenos under category Everyday Recipes. You may find some video clips related to this receipe below.Summer Squash with JalapenosRecipe By :Serving Size : 4 Preparation Time :0:00Categories : VegetablesAmount Measure Ingredient -- Preparation Method------
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Benihana Seafood Tempura Japanese cooking recipe
| Japanese
Ingredients Tempura Batter 2 large eggs 2 cups rice flour 1 cup ice water Agemono (Fried Things) 8 tiger shrimp, shelled, deveined & butterflied 6 scallops 2 medium squid 1 small potato 8 shiitake mushrooms 1 green pepper 8 pieces nori, cut into 1 x 3 inch sheets 1 carrot, shredded 4 cup
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Type: Chicken Ratatouille Free Cooking Recipe – Main Meals
All good!
Ingredients / Directions
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon plus 1/8 teaspoon pepper
3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
pounds)
1 tablespoon vegetable oil
1/4 cup(s) water
3 cloves garlic — finely chopped
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
4 cup(s)s eggplant (about 1 pound) — (1-inch pieces)
2 cup(s)s sliced zucchini (about 2 small)
1 medium green bell pepper — cut into 1-inch pieces
1/2 cup(s) chopped onion (about 1 medium)
3 medium tomatoes — cut into wedges
Mix flour
1/2 teaspoon of the salt
the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.
Mix garlic
basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini
bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally
until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.
