Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
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- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
white Recipes
(Chronologically Listed)
Stuffed Fillets Of Haddock (Or Any White Fish)
Put one piece of haddock in the bottom of a buttered casserole dish.
Make a savoury stuffing from.
The breadcrumbs, garlic, parsley, thyme, melted butter and seasonings.
Put this on top of the fish.
And cover with the second fillet.
Pour over cream then cover and bake in a moderate oven 350f.
For about 15 minutes.
Take out of the oven and cover with the mashed potatoes, to which the egg.
Yolk and stiffly beaten egg white have been added.
Return to the oven and brown.
Stuffed Fillet Of Plaice Served With Dill And White Wine St
Bake potatoes.
When cooked, slice the top of each potato long ways and scoop out most of the potato flesh.
Mash well with 2floz cream, a little butter, an egg yolk, some grated nutmeg and a little seasoning.
Spoon or pipe a little of the mixture back into each potato shell.
Set aside.
Skin the plaice fillets carefully - season each fillet with salt and pepper, and set aside whilst stock is made.
Place the discarded plaice skins, half of the shallots, lemon juice and fresh herbs in a pan with a little water and some butter.
Boil then simmer gently for 5 minutes to reduce liquid.
Strain and set aside stock for later use.
Mix together the mussels, prawns, chopped tomatoes, finely chopped dill and parsley, and season well.
Carefully stuff each plaice fillet with some of the shellfish mixture and seasoning until required.
Into a pan of hot butter, add remaining shallots, chopped garlic, dill, parsley and the bay leaf.
Season well.
Add the chopped tomatoes, fish stock and wine.
Boil, then simmer gently for 5 minutes until sauce has reduced.
Remove bay leaf and add remaining single cream.
Spoon a little of the sauce onto the 2 egg yolks, mixing gently before moving to the saucepan.
Take the saucepan off the heat when mixing an egg otherwise the egg will curdle.
Check seasoning.
Spoon a little sauce into each potato base.
Add a rolled stuffed plaice fillet into each potato, carefully packing into shape.
Pipe or spoon creamed potato filling around each fish/potato top and place in a shallow baking dish covered with aluminium foil.
Bake in a hot oven 200c/gas 6 for 10 minutes.
Garnish with lemon and parsley and serve immediately.
String Beans And Bacon In White Sauce
Can use fresh string beans, substituting equivalent amount for the canned.
Cut potatoes into 1/2 inch dice.
Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft.
To make the sauce.
Melt butter and add the flour and stir until blended.
Slowly add the milk and cook until mixture thickens, stirring constantly.
Add seasonings and cook 2 minutes longer.
Then add this to the beans, bacon, and potato mixture.
For you by fred goslin in watertown ny.
Strawberry White Chocolate Mousse Tart
For pastry: mix first 4 ingredients in a large bowl.
Add butter and cut into mixture until it resembles fine meal.
Blend orange juice with egg yolk and vanillla.
Add enough juice mixture to dry imgredients to form ball that comes together.
Gather dough into a ball and flatten into roughly a 12 inch round.
Position rack in center of oven and preheat to 375 degrees.
Roll dough out between sheets of plastic wrap to 1/8 inch thickness.
Trim to an 11 inch circle use tart pan as guide.
Remove plastic wrap from top and invert into a 10 inch round springform pan with removable bottom.
Remove plastic wrap and press into bottom and up sides of pan.
Crimp top edges.
Freeze for 15 minutes.
Line tart shell with aluminum foil and weight with pie weights or beans.
Bake until sides are set - about 10 minutes.
Remove foil and weights.
Bake crust until golden brown - about 16-20 minutes.
Sprinkle two ounces of white chocola te over hot crust.
Let stand for about 1 minute.
Using the back of a spoon, spread chocolate over bottom and up sides.
Transfer to rack to cool.
For mousse: melt white chocolate with 1/4 cups heavy cream in a small heavy saucepan over very low heat, stirring constantly.
Pour into bowl.
Let stand until just cool.
Beat egg white in a small bowl until soft peaks form.
Gradually add sugar and beat until stiff but not dry.
Fold whipped cream, 1 tbsp.
Liqueuer, and egg white into chocolate mixture.
Spoon mousse into prepared pan, spreading evenly.
Refrigerate until mousse is set 2 hours or overnight can be made ahead and frozen at this point.
To assemble: fan all strawberries by making several legthwise cuts in each, starting 1/4 inch from base and extending through the tip.
Fan with fingertips.
Bring jam and remaining 1 tbsp.
Liqueuer to a boil in a heavy small saucepan, stirring constantly.
Transfer to processor and puree.
Brush thin layer of jam over mouse.
Place 2 fanned strawberries with stems on opposing sides of mousse.
Arrange smaller fanned strawberries atop artistically.
Stir-Fried String Beans And White Cheese
Stem string beans; cut or break in 1-1/2 inch sections, and parboil.
Crush garlic.
Blend chinese white cheese with cold stock and sugar.
Heat oil.
Add salt, then garlic and brown lightly.
Add string beans and stir-fry to coat with oil.
Stir in and heat white cheese mixture; then cook, covered, 2 to 3 minutes over medium heat.
Serve at once.
Variations:.
For the string beans, substitute broccoli or cauliflower, parboiled; or else celery or mustard cabbage, blanched.
In step 2, add to the white cheese mixture 1 teaspoon soy sauce, 2 teaspoons sherry, 2 teaspoons white cheese liquid from jar, and 1 slice fresh ginger root, minced.
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Stir-Fried Spinach And White Cheese
Wash and stem spinach; cut leaves in half.
Crush garlic.
Mash chinese white cheese; then blend to a paste with water and sugar.
Heat oil.
Add salt, then garlic, and stir-fry to brown lightly.
Add spinach; stir-fry 1 minute.
Stir in white cheese mixture and cook, covered, over medium heat, until spinach begins to soften 1 to 2 minutes more.
Uncover pan and stir-fry spinach another 1/2 minute over high heat.
Serve at once.
Variation: for the spinach, substitute either lettuce or water cress.
Omit the garlic.
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Stir-Fried Chinese Cabbage And White Chees
Cut chinese cabbage stems diagonally in 1-1/2 inch sections.
Bring water to a boil.
Heat oil.
Add chinese cheese to pan and mash.
Add cabbage stems and stir-fry until cheese melts.
Stir in hot water and bring to a boil again.
Then simmer, covered, 2 minutes more.
Stir cabbage and simmer, covered, again until done 1 to 2 minutes more.
Serve at once.
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Steamed Sliced Pork With White Cheese
Cut pork in 1/16-inch slices.
Place in a heatproof bowl.
Blend cornstarch, soy sauce and cold water.
Mash white cheese cubes and blend in.
Pour mixture over pork.
Steam on a rack until done 30 to 40 minutes.
See how-to section.
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Steamed Mussels In White Wine
Mixed with 1/2 cup water.
Put the wine, shallots or scallions, thyne and bay leaf in a large pot and briskly for 10 minutes.
Add the mussels, cover tightly, and boil 3-5 minute giving the pot a shake once or twice.
If the mussels have opened, they are if not, cover and cook 1-2 minutes longer until all are opened.
Spoon into soup plates with a portion of broth.
Sprinkle with parsley and serve with cups bread.
>from the fanny farmer cookbook.
Steamed Mussels With White Wine And Parsley
Wash and sort the mussels, pulling off any pieces of protruding beard.
Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat.
Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high.
When steam starts to shoot out from under the lid, turn the heat back down to medium.
Leave the pot on the heat for 5 minutes more.
Leave the lid on the pot and holding down the lid with a kitchen towel- shake pot to redistribute the mussels.
Put the pot back on the heat for 2 minutes more.
Take off the lid and check to see if all the mussels have opened.
If not, replace the lid and cook for 2 minutes more.
Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels.
If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind.
Add the chopped parsley to the ho t broth, whisk in the butter if desired, and season with pepper.
Heat the broth for a 1or 2 and ladle it over the hot mussels.
Serve slices of crusty bread at the table.
Squash Gratin With White Cheddar Cheese
In a saucepan cook the onions and squash in a small amount of boiling water for 10 to 15 minutes, until tender.
Drain well.
Arrange in a 2-quart baking dish.
Add the salt and pepper.
In a medium bowl combine the eggs, sugar, milk and cheese.
Pour over the square mixture and dot with the butter.
Bake in a 350f oven for 45 minutes.
Cut into squares.
Spinach And White Beans With Garlic
In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted.
Add the beans, vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.
Spicy Mussels In White Wine
Serve garlic toast with this to mop up all the savory broth.
Heat oil in heavy large pot over medium-high heat.
Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes.
Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels.
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl.
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
Pour broth over mussels.
Sprinkle tomatoes and remaining parsley over.
Spiced White Cabbage
Boil cabbage ribbons 20 minutes in lightly salted water.
Drain and cool.
In a 14-inch saute pan,.
Heat olive oil until smoking.
Add cumin, horseradish, pepper and speck and toss to coat.
Add cabbage and toss again.
Cook 8 to 10 minutes until soft and well-seasoned.
Sprinkle with lemon juice and serve with sliced goose breast.
Spargel In Weisser Sosse (White Asparagus In
Drain asparagus spears, reserving 1/2 cup of the liquid.
Heat margarine in a saucepan.
Add flour; blend.
Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings.
Gently stir in asparagus spears; heat through but do not boil.
Serve in preheated serving dish.
Spanish White Bean Soup
Inspect the beans for imperfections or stones and rinse them under cold water.
Place in a soup pot with 4 cups water.
Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes.
Drain the beans and return them to the soup pot with the remaining 12 cups water.
Add the ham hocks, cover, and bring to a boil.
Reduce to a simmer.
Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes.
Add to the soup pot.
Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes.
Remove the hocks and cool.
When cool enough to handle, remove the meat from the bones, discarding the fat.
Add the meat to the pot.
Add the coriander and franey and brian miller.
Spanish White Bean Salad
In large mixing bowl, gently combine beans, tomatoes, olives, tarragon and green onions.
In separate bowl, whisk together olive oil, vinegar, garlic and salt to taste.
Fold into bean mixture; taste for seasoning and let marinate in refrigerator for several hours or overnight.
Spaghetti With White Bean Sauce
Heat the olive oil in a nonstick frying pan.
Add the garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown, about 4 minutes.
Stir in the white beans and cook for 1 minute.
Add the stock or bean liquid, half the parsley, pepper flakes and salt and pepper to taste.
The sauce should be highly seasoned.
Simmer until the beans are quite soft, about 20 miu=nutes.
Coarsely mash the beans with a fork.
Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes.
Drain well.
Meanwhile, bring the sauce to a boil.
Transfer the spaghetti sauce in a large shallow bowl and mix well.
Sprinkle spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.
Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat 13%, 1.8g fiber,.
4mg chol.
27g sod exchanges:.
2 veg, 3.6 bread,.
4 meat,.
7 fat.
Steven raichlen viking miami herald, 9/14/95 format: 8/10/96, lisa crawford.
Spaghetti In White Sauce
Prepare white sauce as per basic recipe.
Peel and grate the potato coarsely.
Mix spaghetti, salt, chilli, garlic, pepper and potato in the white sauce.
Transfer to an oven proof casserole.
Sprinkle cheese to cover the surface.
Coat capsicum with a layer of butter.
Do this by greasing palms and handling capsicum with them.
Garnish the top with this capsicum.
Bake in a preheated oven at 300c till the top is golden brown and crisp.
Or macaroni.
Making time: 30 minutes excluding baking time.
Bake when required.
Spaghetti Al Vongole Bianco - Spaghetti W White Clam Sauce
Wash the clams very well under cold water.
In a heavy bottom pan over medium heat, place the olive oil and start to saute the onions for about 2 minutes or until translucent.
Add the garlic and red pepper, cook for about 1 minute, add the clams, stirring frequently.
After another minute or two add the wine, cover the pan and allow it to cook for about 4 minutes or until the clams have opened.
As the clams are cooking, cook the spaghetti in lightly salted water till al dente, about seven minutes.
When the clams have opened, remove the clams with a slotted spoon, keep the clams warm.
In the juice at the bottom of the pot, add the parsley and stir in the butter.
Check the seasoning with a little salt and a generous amount of fresh pepper.
Drain the pasta well, toss the pasta in the pan with the sauce.
Place the pasta on a platter, topping it with cooked clams.
Serve immediately.