25 Jul
Posted by: chickenfoodrecipes / Category:
salad recipesGreek Salad Recipe
Ingredients:
25 Black olives
25 mushrooms, quartered
4 large tomatoes, chopped
1 small cucumber, chopped wall
2 green peppers, chopped
1 Spanish onion, chopped
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 cup feta cheese
1 tablespoon oregano leaves
1/2 teaspoon Black pepper, cracked
1 teaspoon salt
1/2 cup olive oil
Directions:
In a large bowl, combine all vegetables, olives and cheese, mix well.
Take a small bowl and mix together remaining ingredients in it.
Pour over salad mixture and stir by hand.
Enjoy!
25 Jul
Posted by: chickenfoodrecipes / Category:
salad recipesLettuce Salad Recipe
Ingredients:
1 Lettuce
1 Berros
1/4 cup olive oil
1 teaspoon ground oregano
1 small clove garlic, crushed
1 tablespoon water
3 tablespoons wine vinegar
1/2 cup Endives
Salt and freshly ground black pepper to taste
Directions:
Mix ingredients in a bowl and mix well.
Keep in a warm place for 1 hour.
Mix again before serving.
Enjoy!
20 Jul
Posted by: chickenfoodrecipes / Category:
The Food Recipespolenta creamy, an Italian favourite recipes, made an easy to cook.
Ingredients:
2 oz. Dried porcini or Cepe mushrooms chopped coarse, rinsed and soaked in water
5 fl. oz. Olive oil
4 tsp. Fresh basil, chopped fine
1 tsp. Fresh oregano chopped fine
4 oz. White mushrooms chopped coarse
2 Tbsp. Garlic chopped fine
2qt Chicken or veggie stock
12 oz. Coarse polenta
Salt and pepper, to taste
12 oz. Yellow onions, Chopped coarse
8-10 Fresh wild mushrooms
Fresh basil sprigs as needed for garnish
1pt. Heavy cream
4 oz. Aged Asiago or Fontine grated fine
Sugestion:
Sautéed onions, mushrooms, garlic and mushrooms or CEPES 4 Fl oz olive oil until slightly colored. Add the basil and oregano shares, which bring to the boil.
Slowly stir in the polenta. Simmer for 10 minutes, stirring regularly. The polenta should be thick and creamy. Add more stock if necessary. Adjust seasoning and keep warm.
Shortly before serving, cream cheese and add and mix vigorously.
Sautéed mushrooms in remaining olive oil until tender. Spoon polenta into the hot plate and garnished with mushrooms and a branch of fresh basil.Done!