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EMERALD SOUP RECIPE

EMERALD SOUP

1 lb. fresh spinach (or one 10-oz. pkg. frozen spinach, cooked) 1 can ( 10½ oz.) condensed cream of chicken soup 1 soup can water 1 teaspoon chervil 1 clove garlic, minced Dash Tabasco Dairy sour cream How to Cook soup Wash the spinach and cook in a kettle having ...

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DANISH BLUE CHEESE PIE WITH GRAPES

Danish blue cheese

From the pumpernickel crumb pie shell to the luscious green grape, blue cheese gelatin filling, this attractive and unusual pie is truly an epicurean delight. 2 env. unflavored gelatin ½ cup cold water ½ lb. Danish blue cheese 1 cup heavy cream, whipped Bake Pumpernickel Crumb Crust, below 1 lb. ...

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CHICKEN LIVERS FINE CHAMPAGNE QUEEN ELIZABETH

CHICKEN LIVERS FINE CHAMPAGNE QUEEN ELIZABETH

Fine champagne, a brandy produced in the vicinity of Cognac, France, enhances this well-flavored pate, a canape spread serve at the Queen Eliza beth Hotel in Montreal, Canada. ½ lb. chicken livers ¼ cup rendered chicken fat 2 tablespoons brandy 1 stalk celery, diced 1 hard-cooked egg, chopped 1 onion, ...

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Camembert mousse recipe

Camembert mousse

This delicate mousse provides a pleasant contrast to an assortment of highly seasoned appetizers. 1 env. unflavored gelatin ½ cup cold milk 8 oz. Camembert cheese, forced through a fine sieve 2 tablespoons sieved pimiento 2 tablespoons minced parsley ½ teaspoon paprika 1 egg white, beaten to stiff, not dry, ...

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Gado-Gado (Mixed Vegetable Salad with Peanut Sauce)

Gado-gado

This is a very popular vegetable dish, not expensive, and very good for you. In my student days, my usual lunch was a plate of gado-gado, and it makes an excellent lunch just by itself. It can also accompany a full meal, with meat and rice; or you can follow ...

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