Easy Recipes for All Foodies
While we still occasionally clip recipies from newspapers and magazines, the internet provides us with millions of pages of results by just typing in a keyword in the search engine and pressing the search button. Voila! Now all we have to do is wade thru the vast results to find what we look for.
Foodie Easy Recipes provides you with recipies which are reader contributed. These are family and personal recipes shared for everybody to use. Some of the recipes are common, some of them new to us, still, some have been family recipes for generations. The contributed recipes are varied–local, international and in different categories. Enjoy!
South Indian Dahi Vada
These spicy Indian “donuts” make a great appetizer or snack. They are served with spiced yogurt.
1/2 cup split black lentils – uraad dal
1/2 cup green lentils – moong dal
1/2 teaspoon kosher salt
1/2 teaspoon cumin, toasted and ground
1 medium green chile, finely diced
1 cup Oil for frying
1/4 cup Milk
1/4 teaspoon Black pepper – to taste
1 cup Yogurt – plain
6 small Curry leaves – finely chopped
1 teaspoon ginger root – crushed
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using minimum water to keep paste moving freely. Add salt, cumin, and chilies.
Then start heating the oil, it needs to be quite hot. Drop large spoonfuls of batter into your hand. Form in traditional “donut” shape. Fry till golden brown. Drop fried Vadas in water. Let it soak 3 to 4 minutes or until ready to serve. Beat yogurt with milk. Add pepper, curry leaves, and ginger according to taste.
Some people add mint or mango chutney to this as well. If you prefer it sweeter add a bit of Stevia. Squeeze out water from the vada and pour spiced yogurt over the top.
Garnish with cilantro leaves and some shredded carrot.
Makes about 12 dumplings and about 1 1/2 cups if sauce.
- Jack
Vietnamese Salad Rolls
1 8 ounce package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers, 6.5 inch diameter
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.
- Joc
Japan-Toriwasa
1 whole chicken breast
1/8 tsp. salt
1/2 tsp. salt
2 1/2 tsps. wasabi
1 sheet nori
5 tbsps. sake
4 oz. bunch Italian parsley
2 tbsps. soy sauce
Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4″ wide. Put chicken, sake and 1/8 tsp. salt into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature.
Put 5/8 pint water, 1/2 tsp. salt into a small pan. Bring to a boil. Toss in parsley. Cook parsley for 1 minute. Drain and rinse under cold water.
Put the Wasabi paste with 2 tbsps. of soy sauce into a mixing bowl. Stir in chicken, liquid and parsely, mix thoroughly. Divide into 6 small bowls, and cover with shredded nori.
- Ben T.
Potato Soup
6 medium potatoes peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside.
In the same kettle sauté onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.
Gently stir in vegetables.
Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Yield: 8-10 servings a(about 2-1/2 quarts).
- Tina
Pizza Burgers
1/2 lb ground turkey
1/2 lb ground Italian sausage
1/2 lb stick pepperoni sliced and quartered
1 small can diced tomatoes
1 tablespoon minced onions
1/2 small bottle ketchup
1 tablespoon Italian seasoning by McCormick
1/2 teaspoon garlic salt
Fresh grated peppercorns
Shredded parmesan cheese
For the burger combine the ground turkey, ground Italian sausage and pepperoni until well mixed together. Divide into 4 portions and form into patties. Cook in skillet on medium until done to the way you like your burgers.
For the sauce combine the rest of the ingredients into a medium sauce pan. The amount of peppercorns are according to how much pepper you like, same with the shredded parmesan cheese. Heat on medium while the burgers cook.
When the burgers are done put one burger per plate per person and coat with sauce, sprinkle with more parmesan cheese if desired.
These turned out wonderfully and I will definitely be making them again. My 5 year old tried them and liked them. I served these with garlic redskin mashed potatoes and green beans. The sauce went with the potatoes wonderfully.
- Mandy Jo
Weeknight Chicken Cordon Bleu
1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness salt
and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Preheat oven to 350°F (175°C).
Place milk and bread crumbs in two separate shallow bowls.
Season the chicken with salt and pepper.
Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks.
Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9×13 inch baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
- Tina
Sunday Fried Chicken
4 chicken breast halves, without skin
2 ½ cups cornflakes, crushed
1 teaspoon thyme, dried
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
2 egg whites, large, beaten
Rinse chicken and pat dry.
Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs. Add thyme, paprika, salt, and pepper to bag; shake to mix.
Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.
Arrange chicken pieces slightly apart in a 10×15-inch nonstick pan.
Lightly mist chicken with cooking oil spray.
Bake chicken at 425° until meat is no longer pink in thickest part, about 25 minutes for breasts.
Salt and pepper to taste. Serves 4.
- Tina
Indonesian Coconut and Spice Rice
1 tablespoon oil
1/2 cup unsalted peanuts, shelled and roughly chopped
1 tablespoon shredded coconut
1 cup coconut milk
2 cups water
Stem of lemon grass, 4 inches long
8 curry leaves
2 green onions, cut in 1/8 inch slices
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
2 1/2 cups long grain rice
Heat oil in pan. Add nuts, stir until golden: stir in coconut. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and green onions, bring to the boil. Reduce heat simmer uncovered for 2 minutes. Add cumin, cardamom and turmeric, bring to the boil. remove lemon grass and add rice, cook uncovered until steam holes appear in the surface. Cover pan with a tight fitting lid, reduce heat to very low, cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required.
Note: Basmati or jasmine rice can be used instead of long grain rice, if liked. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in thick starchy rice.
- AJ
Greek Grilled Lemon Chicken With Orzo
1 1/4 cups orzo pasta
3/4 cup peas
1 tablespoon lemon pepper
1/2 teaspoon salt
1 tablespoon chopped fresh dill
4 4 ounce chicken breasts, pounded to 1/4-inch thickness
1/4 cup nonfat plain yogurt
1/2 cup crumbled feta
1/2 teaspoon lemon zest
1 tablespoon lemon juice or to taste
2 tablespoons chopped parsley
Cook the orzo according to package directions. In the last 2 minutes of cooking, add the peas. Drain. Toss with the olive oil and let cool slightly.
Combine the lemon pepper, salt and dill in a small bowl. Rub the mixture evenly over the chicken.
Coat the grill or grill pan with cooking spray and heat. Add the chicken and cook about 5 to 6 minutes on each side, or until cooked through to an internal temperature of 160 degrees.
Toss the orzo with the feta, lemon zest, lemon juice and parsley and serve with the chicken. Makes 4 servings.
Calories 197, Fat 5 g, Carbs 38 g, Sodium 982 mg, Fiber 4 g.
- AJ
