Free Recipe Braised Duck with Orange-And-Lime Sauce

Recipe Preparation: boil
Recipe Serves: 1

Ingredients for Braised Duck with Orange-And-Lime Sauce Recipe

Braised Duck with Orange and Lime Sauce

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chilli *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell pepper, preferably red
1/4 ts Salt

Braised Duck with Orange-And-Lime Sauce Preparation

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded.

Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and chilli, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Recipe Serves: 6

Ingredients for Golden Onion Quiche Recipe

Golden Onion Quiche

1 8 prebaked quiche shell
7 tb Unsalted butter
2 lb Sliced onions
2 tb Safflower oil
2 tb Flour
3 lg Eggs
1 c Heavy cream
3 oz Gruyere cheese; freshly grated

Golden Onion Quiche Preparation

Preheat the oven to 375F. Dice 3 T butter and refrigerate.

In a large saute pan, cook the onions in the remaining butter and oil, starting over medium heat and gradually reducing to low heat, for about 1 hour, until the onions are very tender, golden, and reduced considerably in size.

Stir continuously for the last 15 min and be very careful not to let them burn. They will be extraordinarily sweet and delectable. Discard any burned parts.

Sprinkle the onions with the flour, using a strainer or sifter, and saute for another 2 or 3 minutes.

Beat the eggs and cream in a bowl with a third of the cheese. Stir in the onions, and then pour the mixture into the quiche shell.

Sprinkle with remaining cheese and dot with the diced butter.

Bake 25-30 minutes or until browned and set.

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Recipe Serves: 6

Ingredients for Lamb Roast Supreme Recipe

Lamb Roast Supreme

5 lb Lamb shoulder roast
2/3 tb Salt
1/2 ts Pepper
2 tb Flour
3 lg Green capsicums
2 c Cooked rice
1/2 c Celery; chopped
4 tb Chilli sauce

Lamb Roast Supreme Preparation

Wipe roast with a damp cloth. Combine salt, pepper and flour. Rub the roast well. Place in an open pan.

Bake at 300F for 2-1/2 hours. Cut green capsicums in half. Remove centres and seeds.

Parboil until slightly tender. Drain.

Mix together rice, celery, and chilli sauce. Fill the capsicums and place around the roast.

Continue cooking and baking at 300F for 40 minutes or until capsicums are tender and roast is done.

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Recipe Serves: 1

Ingredients for Cornish Pastie Recipe

Cornish Pasties

1-1/2 ts Salt
4 c Flour
3/4 c Butter
1 c Water
1 lb Ground beef
3 Thinly sliced potatoes
1 Thinly sliced onion
1/4 ts Pepper
1 tb Water

Cornish Pastie Preparation

Heat oven to 350F. Mix 1/2 tsp salt with flour. Add butter and blend.

Add 1 cup of water and knead into stiff dough. Roll out to 1/8″ thick . Cut 6 circles.

Mix beef, potatoes, onions, 1 tsp. salt, pepper and 1 Tb water. Divide mixture onto circles.

Fold each circle in half. Seal the edges with a fork, carefully pressing down to keep the mixture inside while it cooks.

Bake for 1 1/4 hours.

This recipe takes me back to my younger school days, eating pasties at lunchtime from the canteen, so I hope you enjoy it too.

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Recipe Serves: 1

Ingredients for Beef Pasta Recipe

2 lb Top round beef, fat trimmed
2 tb Olive oil
1 Large onion,chopped
2 ts Minced or pressed garlic
1/2 lb Fresh mushrooms,thin sliced
1 tb Butter/margarine/olive oil
3 tb All-purpose flour
1 cn Condensed beef consomme
1/2 c Dry wine
1/4 c Tomato paste
2 tb Chopped parsley
1 ts Dried basil leaves
1 ts Dried oregano leaves
1 can Stewed tomatoes (14.5 oz)
Hot cooked spaghetti
Salt
Pepper

Beef Pasta Recipe Preparation

1. Cut beef into 3/4 cubes. Pour 1 tablespoon oil into a 10-12 frying pan over medium-high heat. When oil is hot, add meat, a portion at a time, cooking until well browned; stir often. Transfer beef with a slotted spoon to a shallow 3 to 3 1/2 quart casserole.

2. Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is translucent, about 10 minutes. With a slotted spoon, transfer mixture to casserole. Melt butter in frying pan, add flour, and stir until mixture bubbles. Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.

3. Mix sauce with ingredients in casserole. Cover tightly with foil and bake in a 350′F. oven until meat is very tender when pierced, about 2 1/2 hours. Serve over hot cooked spaghetti and add salt and pepper to taste, and there you have an easy beef pasta recipe.

Makes 4-5 cups.

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Mick Reade

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Stuffed Cabbage Recipe Preparation: bake

Recipe Serves: 6

Ingredients for Danish Stuffed Cabbage Recipe

Green Leafy Head Cabbage

1 lg Green Cabbage; Leafy Head
5-1/2 lb Ground Beef
1 small Onion; Chopped
1/4 c Green Pepper; Chopped
2 Whole Eggs
1/2 c Cooked Rice
1 ts Salt
1/8 ts Seasoned Pepper
1/8 ts Marjoram
Butter Or Margarine
1 lb Stewed Tomatoes; Canned
1/2 c Water
1 tb Vinegar
1 tb Sugar

Danish Stuffed Cabbage Preparation

1. Cut out and discard hard center core of cabbage.

2. Remove large outside leaves; reserve.

3. Working from the bottom, use a sharp paring knife to hollow out cabbage, leaving a shell about 1 1/2 thick.

4. Place cabbage shell and leaves in a large bowl; add boiling water to cover; let stand 10 minutes. Drain.

5. Thoroughly combine beef, onion, pepper, eggs, rice and seasonings.

6. Fill cabbage shell, mounding mixture on top.

7. Dot with butter.

8. Press softened outside leaves around stuffed cabbage shell.

9. Tie with soft cord or secure with toothpicks to hold shape.

10. Place in Dutch oven. Combine remaining ingredients; pour around cabbage. Cover.

11. Bake at 325F for 2 1/2 hours.

12. Makes 6 servings.

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Mick Reade

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Curried Beef Calzones Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Curried Beef Calzones Recipe

Curried Beef Calzone

3/4 lb Lean or regular ground beef
1/8 c Shredded carrot (about 1/2 large)
1 sm Onion; chopped (about 1/4 cup)
1/4 c Raisins
1 ts Curry powder
1/4 ts Salt; if desired
1/4 ts Ground cumin
1 cn (8-oz) tomato sauce
3 c Bisquick original baking mix
2/3 c Boiling water

Curried Beef Calzones Recipe Preparation

Cook ground beef in 10-inch skillet, stirring frequently, until brown; drain. Stir in remaining ingredients except baking mix and boiling water. Heat to boiling; reduce heat.

Simmer uncovered 10 minutes, stirring occasionally. Heat oven to 400F. Grease cookie sheet.

Mix baking mix and boiling water; beat vigorously 20 seconds. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat.

Shape into ball; knead about 60 times or until smooth and no longer sticky. Divide dough into 4 balls. Pat each ball into 7-inch circle. Place on cookie sheet.

Spoon about 1/2 cup beef mixture onto half of each circle. Moisten edge of circle. Fold circle over beef mixture; press edge with fork to seal. Cut 2 small slits in top of each crust.

Bake about 25 minutes or until the curried beef calzones turn golden brown.

Makes 4 servings.

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Mick Reade

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Costolette Di Vitello Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Costolette Di Vitello Recipe

Costolette di Vitello

2 lg Clusters veal sweetbreads
2 Bay leaves
1/4 c Fresh peas
4 10-12 oz. center-cut white veal chops
4 tb Margarine; clarified
Flour
Salt and pepper
2 tb Chopped shallots or red onion
1/4 c Sliced mushrooms
1/4 c Marsala wine
1/4 c Chicken consomme
1/4 c Cream
3 tb Butter

Costolette Di Vitello Preparation

1. Preheat oven to 425F.

2. Poach the sweetbreads with the bay leaves in salted water for 3 to 5 minutes, or until barely pink in the center. Remove and cut into 1/2 in. slices. Set aside.

3. Cook the peas in a small amount of boiling water until still slightly firm in the center, about 2 minutes. Set aside.

4. Pound the veal chops to a uniform 1/2 in. thickness. Heat the clarified margarine in a large saute pan over medium-high heat. Dust the chops in flour; shake off excess. Salt and pepper the chops and brown in the margarine on both sides. Place on a baking pan and start baking in preheated oven for 5 to 6 minutes. Discard the margarine from the saute pan; return the chops to the pan.

5. Add the shallots, sweetbreads, mushrooms, and peas. Cook over high heat for 2 to 3 minutes. Deglaze the pan with the Marsala; add the chicken and cream.

6. Remove the chops to a warm platter. Add the butter to the pan and cook until the juices are slightly thickened. Correct the seasoning with salt and pepper.

Pour the sauce over the veal chops, garnish with parsley, and serve at once.

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Mick Reade

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Dirigibles Recipe Preparation: cooking and baking

Dirigibles Recipe Serves: 4

Ingredients for Dirigibles Recipe

Dirigibles - Filled Baked Potato Boats

4 lg Baking potatoes
1/2 c Diced cooked turkey or chicken or pork
1/2 c Diced cooked ham
1/4 lb Sharp Cheddar Cheese; diced, (1 cup)
1/4 lb Provolone cheese; diced, (1 cup)
1 lg Green pepper; seeded and diced
1 med Onion; chopped
1/2 c Butter or margarine
Commercial sour cream or yoghurt, for topping
Chopped chives
Crumbled cooked bacon

Dirigibles Recipe Preparation

Scrub potatoes under cold water and place, wet on a baking sheet. Begin baking potatoes at 400F until done, about 1 hour. Let potatoes cool to the touch.

Cut potatoes in half lengthwise and scoop out pulp, leaving nice little boats. Divide pulp in half, reserving half for other use.

Put a pat of butter in each shell. Mash remaining potato pulp and mix with onion, pepper, meat, half the cheese and a spoon or two of the sour cream. Spoon into each shell, leaving a well in the middle.

Divide remaining cheese into the wells and put a pat of butter on top. Chill overnight.

Heat at 375F until heated through.

Top with sour cream, bacon, and chives and serve with a nice green salad and a crusty bread.

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Mick Reade

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Danish Hot Tamale Pie Recipe Preparation: baking

Danish Hot Tamale Pie Recipe Serves: 8

Ingredients for Danish Hot Tamale Pie Recipe

Danish Hot Tamale Pie Recipe

1 c Onions; finely chopped
2 c Celery; finely chopped
1 Green pepper; finely chopped
1/4 c Parsley; chopped
1/2 c Sharp cheese; grated
2 lb Lean ground beef
2 cn Tomatoes
2 c (scant) tomato juice
1 cn Creamed yellow corn
2 c Yellow cornmeal
3 ts Salt or to taste
2 tb Chili powder
2 tb Worcestershire sauce
1 ds Cayenne pepper
1 ds Tabasco
1 cn Ripe olives; pitted, chopped
1 Clove (large) garlic; finely chopped

Danish Hot Tamale Pie Preparation

Cook meat in bacon drippings with onions, garlic, celery, green pepper, parsley, canned tomatoes, and seasonings for about 30 minutes, no longer.

Gradually add cream corn, then stir in grated cheese. After it is melted, add cornmeal very gradually, stirring so it will not be gummy.

Stir in tomato juice (add slowly as mixture should be moist, not runny; you may not need full amount). Add ripe olives to the mixture.

Pour into a buttered casserole, and begin baking, uncovered, for 35 minutes in a 350F oven.

Serve piping hot.

This is truly a one dish dinner, one of my favourite easy dinner recipes, and is especially good with green tossed salad and garlic bread.

This is one of those easy food recipes that can be made several days prior to serving; just store in refrigerator, unbaked, and let stand at room temperature before baking. Wonderful for a crowd and can be easily multiplied.

For more easy food recipes for free just like this, head over to www.alleasyfoodrecipes.com where you can download a free cookbook!

Mick Reade

All Easy Food Recipes