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Belgourmet's World Famous Easy Recipes
Easy Recipes



Easy Recipe

Easy Recipes

Fast and Easy Chili
Yield: 4 servings

1 lg Onion, chopped medium
2 tb Water
2 Hot peppers (or more to --taste), chopped fine
3 Garlic cloves, chopped fine
1 cn Pinto or Kidney Beans (or 2 --cups cooked beans)
1 cn Tomato sauce (15 oz.)
1 c TVP
1 ts Chili powder
Salt to taste

Saute onion and peppers in water, and add garlic when nearly clear.
Add beans, tomato sauce, TVP, and spices. Cook at low heat for 5 to 10 minutes until TVP is soft.

Penne Bolognese:

Yield: 4 servings

2 ts Olive oil
1 Onion, minced
1 Carrot, minced
1 Celery rib, minced
1/2 lb Ground beef, lean
1/2 c White wine, dry
1/3 c Tomato paste
1 2/3 c Milk
3/4 ts Slat
1/2 ts Pepper
1/2 ts Oregano
12 oz Penne pasta
1/4 c Parsley, chopped
3 tb Parmesan cheese

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until softened about 5 minutes.
Stir in the carrot, celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated about 5 minutes longer.
Stir in the ground beef and cook until no longer pink about 4 minutes.
Add the wine and cook until the liquid has evaporated about 5 minutes.
Stir in the tomato paste, 2/3 cup of milk, the salt, pepper and oregano, reduce to a simmer and cook, stirring frequently, until the milk has been absorbed.
Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed about 20 minutes
longer. Meanwhile, cook the pasta in a large pot of boiling water until just tender. Drain well. Transfer the sauce to a large bowl.
Add the pasta, parsely, if desired and the Parmesan and toss to combine.
Spoon the Penne Bolognese into 4 serving bowls.
Suggested accompaniments: Shredded Belgian endive with cooked frown artichokehearts tossed with a nonfat Italian dressing.

Easy Chicken and Rice Casserole:

Yield: 4 servings

4 x Chicken (white or dark)
1 cn Cream of mushroom soup
1 pk Lipton rice and sauce

Uncle Ben's box or envelope of flavored rice (wild or pilaf, etc.) can be substituted for Lipton's Rice 'n' Sauce, but if you use plain white rice, use long cooking kind (not Minute) and you will have to add spices to your taste: curry, paprika, pepper, etc. whatever you wish.
The small packets of Lipton's or Uncle Ben's usually have their own flavor pak and no spices need to be added unless you like extra pepper.
Combine dry rice, flavor pak if there is one, can of cream of mushroom (or cream of chicken or cream of celery) soup, and 1/2 to 1 full can of water after that.
Stir well with fork as soup will be lumpy.
Add washed and skinned pieces of chicken and sink them down into the liquid. Bake at 375 for 45 minutes to an hour depending on type of rice--wild rice takes a little longer.
When rice is done, chicken is done.
Watch during cooking and if rice begins to dry out, add water. If bake at 400 cooking time is less.
If mixture was relatively soupy before putting in oven, bake uncovered, but if
mixture was not very soupy bake covered.
The soupier the mixture when goes in oven (how much water you added) the less you will need to watch it while baking.
If it is looking like it is going to still be soupy towards time for it to get done, take cover off.
One more thing, cleanup is easier if you sprayed baking dish (glass) with Pam
or other cooking spray before you put the ingredients in the dish (sorry!)

Turkey & Eggplant Romano

Yield: 4 servings 175 calories per person

1 1/4 c Turkey stock -- or chicken Stk
6 oz Tomato paste
1 Eggplant -- peeled/diced-med
1 Onion -- minced
1 Garlic clove -- minced
2-3 Parsley -- sprigs chopped
2 ts Italian seasoning
1/2 lb Turkey -- cooked-1/2" cubes
4 tb Romano cheese -- grated

Combine all ingredients except turkey and romano cheese in a large non-stick skillet. (or other skillet, sprayed with Pam)
Simmer uncovered, stirring frequently, until eggplant is tender and most of the liquid has evaporated (10 to 12 minutes).
Stir in turkey and heat through.
Sprinkle with cheese and serve immediately.

Chicken Pot Pie 1

Yield: 6 servings

2 9-inch deep dish pie crusts -(1 will be for the "lid")
2 cn Condensed Cream of Potato-soup
1 cn Mixed Vegetables (16oz.)
2 c Cooked turkey or Chicken
1/2 ts Black pepper
1/2 c Milk

Thaw out frozen Pie crusts. (They usually come 2/package) Roll out
out one to use as a "lid" on the pie.
Mix remaining ingredients together and pour into pie crust.
Put crust lid on and make several slits in it.
Place on cookie sheet or pizza pan. (This is important, as the pie
will very heavy and you will want the cookie sheet to help give it
support on your oven's wire rack.)

Bake 45 min at 375°F.

From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd. Posted
on COOKing Echo by Bud Cloyd. U/L to NCE by Burt Ford 12/96.

Garlic Soup with Fusilli and Broccoli

Yield: 4 servings

7 c Water
1 Bay leaf
1 ts Salt -- or to taste
6 Cloves garlic, minced
1/2 ts Dried thyme OR
1 ts Fresh thyme leaves
2 ts Olive oil
1/4 lb Fusilli -- about 1-1/2 cups
1 lb Broccoli, broken into Florets
Freshly ground pepper
1/4 c Freshly grated Parmesan or Gruyere
2 tb Chopped fresh parsley -- or Garlic croutons for garnish Optional

* White or multi-colored fusilli will be prettiest.

Combine the water, bay leaf, and salt in a soup pot and bring to a simmer. Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes. Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes. Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli.

Beat the eggs in a bowl and stir in the cheese and parsley. Ladle some soup into the eggs and stir together. Turn off the heat under the soup and stir the egg mixture into the soup pot. Stir for a minute and serve, garnishing each bowl with croutons if desired.

Recipe By : Martha Rose Shulman's Main-Dish Soups From:
Sykes.Kaye@uniface.Nl (Kaye Sykes)

Bunny Salad

Yield: 6 servings

3 oz Pkg. orange gelatin
1 c Boiling water
1 c Pineapple juice and water
1 ts Grated orange rind
1 1/3 c Crushed pineapple; drained
1 c Carrots; raw, grated

Garnishes:
Marshmallows
Carrot strips

: Dissolve gelatin in boiling water. Add pineapple juice/water mixture and orange rind. Chill until slightly thickened. Then fold in pineapple and carrots. Pour into 6-8 individual round molds. Chill until firm. Unmold on crisp lettuce. Add carrot strips to form ears, a large marshmallow for the head, and a half a marshmallow for the tail. Serve plain or with mayonnaise, if desired.

From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs
[asv/Cin] (37) Home Cooking

Beef Bourguignonne

Yield: 4 servings

5 Medium onions sliced
2 ts Shortening
1 ts Salt
1/2 ts Crushed thyme
1 1/2 tb Flour
1 1/2 c Red Burgundy
1/2 lb Fresh mushrooms
2 lb Stew meat
1/2 ts Crushed marjoram
1/8 ts Pepper
3/4 c Beef stock

Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
Brown meat in same skillet; add more shortening as necessary.
Remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet.
Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy.
Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.)
Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

Bologna & Cabbage

Yield: 1 servings

1 lb Bologna
8 c Shredded cabbage
4 Potatoes cut into 1/2" -slices
4 Carrots, sliced
2/3 c Beef bouillon
1/2 ts Pepper
1 ts Salt

Put all ingredients in a Dutch oven. Cover and cook 1 hour on low heat on stove or in (350F) oven. Uncover and cook 40 minutes more or
until potatoes and carrots are tender.

Bologna Bean Stew

Yield: 1 servings

1 md Potato, peeled and diced
2 md Carrots, thinly sliced
1 md Onion, chopped
1/3 c Chopped celery
3 c Water
1/2 lb Bologna, thinly sliced
1 Can bean and bacon soup

Combine vegetables and water; bring to a boil Add the sliced bologna
and the can of soup. Simmer until vegetables are done.

Bologna Biscuits

Yield: 1 serving

2 c Flour
3 ts Baking powder
1 ts Salt
1 c Bologna, cut in pieces
1/3 c Cooking oil
1/3 c Milk

Sift together dry ingredients.
Stir oil, milk and bologna into flour mixture and stir until just combined.
Drop by heaping spoonfuls onto lightly greased baking sheets.
Bake at (350F) about 15 minutes, or until done.

Hash Brown Casserole

Yield: 1 servings

8 oz Piece of bologna, cut -into 1/2 inch slices -and quartered
1 lb Hash browns, thawed
1/4 c Melted butter or margarine
1 c Shredded cheddar cheese
1 c Sour cream
1/2 c Cream of chicken soup
Salt and pepper

Topping:
3/4 c Crushed Corn Flakes or
Graham cracker Crumbs
1/8 c Melted butter or margarine

Mix together all ingredients except topping

Put into an greased 8 x 8 inch pan. Top with combination of:

3/4 cup crushed Corn Flakes or cracker crumbs 1/8 cup melted butter or
margarine.

Can be mixed ahead and baked later. Bake 50 minutes at (350F).

Bologna Omelet

Yield: 1 serving

4 Eggs, well beaten
1/4 ts Baking powder
2 tb Diced onion
2 tb Diced green peppers
2 tb Diced celery
1/2 Slice bologna, cut into -small pieces
1 Slice American cheese, cut-into small pieces

Mix all ingredients together in bowl.

Fry over medium heat in preheated, greased frying pan, turning once.

Bologna Quiche Cups

Yield: 1 serving

12 Slices bologna
2 Eggs
1/2 c Biscuit mix
1/2 c Shredded sharp cheese
1/4 c Sweet pickle relish
1 c Milk

Place bologna slices in lightly greased muffin tins to form cups.
Mix together remaining ingredients.
Pour into bologna cups.
Bake at (400F) for 20-25 minutes or until golden.

Bologna Strata

Yield: 1 serving

12 Slices firm white bread, -crusts removed
1/2 lb Sliced American cheese
2 1/2 c Milk
1 tb Minced onion
1/4 ts Pepper
1/2 lb Sliced bologna
4 Eggs
1 ts Mustard
1 ts Salt

Grease a 13x9-inch baking dish.
Arrange 6 slices bread in one layer across the bottom of the baking dish. Cover with bologna slices, cheese slices, and top with remaining 6 slices bread.
Beat eggs well.
Add remaining ingredients and beat again.
Pour egg mixture over the layers in baking dish.
Let stand 1 hour or refrigerate overnight.
Bake at (350F) uncovered for about 50 minutes until puffed and lightly browned.

Cauliflower-Bean Salad

Yield: 10 servings

16 oz Italian Dressing; 2 8-Ounce -Bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans; -Drained, 2 Cans
-OR
16 oz Frozen French Style Green -Beans; Thawed
32 oz Red Kidney Beans; Rinsed And -Drained, 2 Cans
1 c Green Onions; Chopped, About -10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely -Chopped, about 4 cups

Garnish:
Lettuce

Mix the dressing sugar, mustard and garlic in a large glass or plastic
bowl, blending well.
Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat.
Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad.
Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7
Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium:
500 Milligrams

Posted by: Rich Harper

Crunchy Spinach Dip (With Sourdough Bread)

Yield: 2 servings

10 oz Spinach, frozen cut; thawed
8 oz Water chestnuts; drained & finely chopped
3/4 c Scallion; chopped
1 pk Lipton Country Vegetable soup mix
1 1/2 c Sour cream
1/2 c Mayonnaise
1 Loaf round sourdough bread

In a medium bowl, or whatever you have, combine all ingredients except the bread; mix well.
Cover and chill overnight.
Pour into hollowed out, unsliced sourdough bread.
Serve with the hollowed out bread, cut into sqaures, and raw vegetables.

My sister who I met for the first time in 44 years served this at our
first get together.

Recipe by Randy Rigg

Easy Pasta Special

Yield: 1 servings

1 15 oz can stewed tomatoes
1 sm Can Rotel diced Pepper/tomatoes
1 15 oz can French-cut green Beans
1 15 oz can mushrooms stems And pieces
2 tb Italian seasoning
1/2 ts Garlic powder

Mix it all together in a big saucepan, bring to a boil and simmer for
half hour or so.
Serve it over spiral pasta (fusilli) and top with FF parmesan.
Delicious!

Posted by Martin Lastinger <lastingr@netcom.com> to the Fatfree Digest
[Volume 11 Issue 12], Oct. 12, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission.

Fettuccine with Peas & Ham

Yield: 4 servings

5 tb Unsalted butter
6 Green onions
8 oz Mushrooms sliced
1 1/4 c Whipping cream
4 oz Boiled ham chopped
1 c Parmesan cheese
1 lb Fettuccine cooked
Salt and pepper
1 10 oz pk frozen tiny peas

Melt butter in heavy large skillet over medium head.
Add shallots and saute until soft.
Add mushrooms, increase heat to
high and cook until mushrooms are very lightly browned.
Add cream and boil two minutes.
Stir in peas and cook about 30 seconds.
Reduce heat to low; blend in ham cheese and fettuccine and toss until
heated, well combined and sauce clings to pasta.
Season to taste.
Serve immediately.

Minestrone in Minutes (Potato Board)

Yield: 4 servings

3/4 c Chopped onion
2 Cloves garlic, minced
1 tb Vegetable oil
2 cn (14 1/2 ounces each) Vegetable broth
2/3 lb (2 medium) potatoes, Cut into 1/2-inch cubes
1 1/2 c Frozen mixed vegetables
1 cn (8 3/4 ounces) red kidney Beans, drained
1 ts Dried Italian herb Seasoning
1 Opt. sprinkle Grated
[FF] parmesan cheese

In 3-quart saucepan over medium heat saut onions and garlic in oil 5 minutes.
Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes.
Add vegetables, beans and herb seasoning.
Cover and simmer 10 minutes.
Ladle into bowls. Sprinkle each serving with cheese.

Source: The Potato Board [rev. SKS]

Red Beans & Rice with Smoked Sausage

Yield: 4 servings

1 lb Dried red beans
1 1/2 lb Smoked sausage cut into chunks
8 oz Smoked ham shanks
1 Large onion chopped
Salt
1 Garlic clove chopped
1 ts Dried thyme
1 ts Ground pepper
1/2 ts Sage
1 pn Cayenne pepper
Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30
minutes.
Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat.
Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.
Discard ham bones.
Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice.

Cream of Pimiento Soup

Yield: 4 servings

4 oz Pimiento -- diced and undrained
2 tb Butter
2 1/2 tb Flour
14 1/2 oz Nonfat chicken broth
1 1/2 c Half and half
2 ts Onion -- grated
1/2 ts Salt
1/4 ts Hot sauce

Place pimiento in container of an electric blender, and process until
smooth, stopping once to scrape down sides.
Set pimiento aside.
Melt butter in a heavy saucepan over low heat; add flour, and stir until mixture is smooth.
Cook 1 minute, stirring constantly.
Add chicken broth and half and hald gradually to flour mixture; cook over medium heat, stirring contstantly, until mixture is thickened and bubbly.
Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heateds.

Recipe By : Southern Living

Homemade Cracker Jacks

Yield: 20 servings - 40 oz.

4 c Popped corn
1 c Peanuts
1/2 c Molasses
1/4 c Sugar

: A candy thermometer is handy to have for this recipe to test the temperature of the syrup that binds the popcorn and nuts together.

Mix popcorn and peanuts together in a large bowl or pan.

Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer.
If you don't have a thermometer, test the syrup by letting some drop from a spoon into acup of cold water.
The syrup is done when it forms a thead as it drops into the water.
Pour hot syrup mixture over the popcorn nut mixture and stir to coat
evenly.
Cool and break into chunks with a wooden spoon.
Stored in an airtight container, mixture will keep well for 4 to 6 weeks.

Source: Cheaper and Better Alternatives to Storebought Goods by:
Nancy Birnes

Found by Fran McGee

Beef and Beans

Yield: 4 servings

1 lb Ground Beef
1 cn Ranch Style Beans
Shreaded Cheese

Brown ground beef and drain grease. Add beans and allow to simmer.
Add cheese and allow cheese to melt.

Southwest Ruffle Salad

Yield: 6 servings

2/3 c Mayonnaise; Hellman's OR Best Foods Preferred
1/3 c Sour Cream
1/4 c Cilantro; Chopped
2 tb Milk
2 tb Lime Juice
1 md Fresh Jalapeno Pepper seeded And Minced
1 ts Salt
7 oz Pasta Ruffles; Cooked, Rinsed With Cold Water And Drained, Mueller's Preferred
2 lg Tomatoes; Seeded And Chopped
1 lg Yellow Bell Pepper; Seeded And Chopped
1 md Zucchini; Quartered Length-Wise And Thinly Sliced
3 md Green Onions; Thinly Sliced

In a large bowl, combine the mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno, and salt.
Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions, then toss to coat well.
Garnish as desired and refrigerate to blend the flavors, at least 1 hour.



Easy Recipe

Easy Recipes




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