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Archive for the ‘Entrees’ Category

Savory Crescent Chicken Squares

By Chef • Nov 14th, 2007 • Category: Entrees

This is one of my family’s favorite dishes, and it has been passed down to me by my husband’s family. The idea of mixing chicken and cream cheese may seem odd to some, but the end result is a mild cheesy flavor that is irresistible!
There are two ways to prepare this recipe. One is the […]



Chicken Enchilada Recipe Is Very Excellent

By Chef • Nov 14th, 2007 • Category: Entrees

Are you looking for a delicious recipe to make for your next get-together with family or friends? Chicken enchilada recipes are always a popular choice, yet many cooks do not make them, feeling unsure of the steps necessary to get a successful result.
I have been making this recipe for years. My kids and husband all […]



Pan Seared & Baked Hawaiian Wahoo-Ono

By Chef • Nov 14th, 2007 • Category: Entrees

Ono, commonly known as wahoo, is a close relative of the king mackerel. Unlike true mackerel, ono rarely school, but groups may be found around fish aggregation buoys. Surface catches indicate that ono associate with banks, pinnacles and flotsam. However, longline catches suggest that this species is also widely distributed in the open ocean. Ono […]



Baked Cod in Tomato and Coriander Sauce

By Chef • Nov 14th, 2007 • Category: Entrees

Ingredients:
Thick skinless cod loin fillet
2 tins of chopped tomatoes in tomato juice
6 garlic cloves (finely chopped)
Handful of coriander, known as cilantro in USA (roughly chopped)
Tbsp of olive oil
2oz of strong cheddar cheese (grated)
1/2 tsp sugar
Salt/freshly ground black pepper
Method:
Heat the olive oil in a large, deep (this is important - see below) pan and add the […]



Creole Stuffed Peppers Recipe

By Chef • Nov 12th, 2007 • Category: Entrees

A couple of weeks ago we were working on some family projects and needed a real quick and easy-to-fix dinner. My wife, Sue, searched the cupboards and found a package of Zatarain’s® New Orleans Style Jambalaya Mix. She also had some fresh ground meat in the fridge, so she used that […]



Cooking Recipe - Do You Fancy A Tasty Italian Meatballs On Spaghetti Recipe?

By Chef • Nov 12th, 2007 • Category: Entrees, Pasta

Are you bored with preparing the same old meals week in and week out? Well here is a recipe for Italian Meatballs with Spaghetti. It’s delicious, it looks good, it smells good and it tastes great. It will delight you and any guests you have invited around for a meal. The whole meal is inexpensive […]



How To Cook Salmon - The Salmon Croquettes Recipes

By Chef • Nov 12th, 2007 • Category: Entrees

Probably, you’ve already tried lots of recipes for salmon like baked, broiled salmon and you want to learn other recipes that you can cook for the family. Why not try these healthy and simple to prepare salmon croquettes recipes.
SALMON CROQUETTES RECIPES - I
Firstly, mix together one tablespoonful of butter and two tablespoonfuls of flour and […]



New Orleans Recipes - Stewed Chicken

By Chef • Nov 12th, 2007 • Category: Entrees

In my continuing series of New Orleans favorite recipes that my mother taught me, I will give you her Stewed Chicken. I am forever grateful that I hung around when my mother was cooking. I have taken license over the years with her recipes because she used everything fresh. If I don’t use fresh ingredients, […]



Chicken Breast Recipe

By Chef • Nov 11th, 2007 • Category: Entrees

Need a simple, straightforward chicken breast recipe? Then look no further! This recipe is easy and good for you too. For more taste and extra health benefits, stuff the chicken pieces with slivers or slices of garlic.
Time to prepare: 10 minutes
Time to Cook: Approximately 35-45 minutes
Chicken Breast Recipe Ingredients:
* 4 lean chicken breasts
* Some butter […]



Beef Beaujolais

By Chef • Nov 8th, 2007 • Category: Entrees

Ingredients:
4lb (1.75kg) topside joint of beef
oil
12 small onions or shallots
bouquet garni
½ pt (300ml) water
salt & pepper
Instructions:
1. set oven at mark 4
2. Brown the beef all over in a flame-proof casserole, using the minimum of oil.
3. Place the peel but whole onions round the meat, pour on the wine and tuck […]