All Easy Food Recipes

November 30th, 2009 | Tags: 15 Minutes, Baking Dish, Cloves Garlic, Duck Breast, Duck Breasts, Duck Meat, duck recipe, easy duck recipe, easy orange duck recipe, easy recipe, Family Feast, Garlic, Grease, Holes, Meat Thermometer, orange duck, Orange Marmalade, Orange Slices, Ounce Jar, Preheated Oven, recipes for free, Tablespoon, Yellow Onion | Category: easy recipes | Leave a comment

Recipe Preparation: bake

Recipe Serves: 4

Ingredients for Halibut Citrus Amandine Recipe

Halibut Citrus Amandine

1/3 c Slivered almonds
1 tb Olive oil
1/3 c Thinly sliced green onions
1 ts Minced garlic
1 ts Grated grapefruit peel; ruby or pink
4 Skinless halibut fillets (about 6-oz each)
3 Ruby or pink grapefruit
Salt and pepper; to taste

Halibut Citrus Amandine Preparation

Preheat oven to 425F.

In medium non-stick skillet over medium heat, toss almonds in oil about 2 minutes until lightly browned.

Remove from heat; mix in onions, garlic and peel. Arrange fish in shallow baking pan.

Juice one of the grapefruit; pour juice over fish, then top evenly with almond mixture.

Bake in centre of oven 10 to 12 minutes until fish flakes when tested with a fork and is opaque throughout. (Baking time will depend on thickness of fish.)

Meanwhile, peel and section remaining grapefruit. Season fish with salt and pepper and arrange on platter.

Pour over any pan juices and surround with grapefruit sections.

September 29th, 2009 | Tags: Almonds, Bake Recipe, Fish Flakes, Garlic, Grapefruit Peel, Grapefruit Sections, Green Onions, Halibut, Halibut Fillets, halibut recipe, Medium Heat, Pan Juices, Pink Grapefruit, Recipe Preparation, Recipe Recipe, Ruby, Salt And Pepper, Season Fish, Skillet, Tb Olive Oil | Category: easy recipes | Leave a comment

This is a really easy recipe, and something just a bit different that I thought would be great to share with you!

Recipe Preparation: boil

Recipe Serves: 6

Ingredients for African Spinach and Peanut Butter Stew Recipe

2 Onions
2 Tomatoes (peeled or tinned)
2 lb Spinach
4 tb Peanut butter (not sweet!)
Salt
Pepper
Oil for frying

African Spinach and Peanut Butter Stew Preparation

Slice the onions and fry in oil until soft. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.

Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.

Thin the peanut butter with hot water to make a smooth paste. Add to the stew.

Season with salt and pepper and cook for another 5 – 10 minutes, stirring and adding water if necessary to prevent sticking.

September 27th, 2009 | Category: easy recipes | Comments (1)

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.

September 26th, 2009 | Tags: baking, braised duck, cooking, cooking and baking, duck, duck recipe, easy recipes, gourmet food recipes, orange duck | Category: gourmet food recipes | Comments (2)