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Carrot sweet preserve

You’ll Need: * 1 kg of carrots * 1 kg sugar * 3 glasses of water * Juice of one lemon * Vanilla essenceDirections : Rinse and grate the carrots. Cover them with water and boil until carrots are tender. Strain three glasses of water and boil together with the

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Caldo de Res (Mexican Beef Soup)

You’ll Need:2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped 1 (14.5 ounce) can diced tomatoes 3 cups beef broth 4 cups water 2 medium carrot, coarsely chopped 1/4 cup chopped fresh cilantro 1 potato, quartered (optional) 2

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Cole-Slaw Salad

You’ll Need: Ingredients: 100g white cabbage finely shredded 25g sultanas 1/4 tsp ground mustard 1 carrot grated 1 small onion finely cut 25g cadju or peanuts Directions : Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients

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French Toast Peach Cobbler

You’ll Need:12 to 14 large peaches 1 1/4 cups granulated sugar, divided 1/3 cup all-purpose flour Cooking spray 1 teaspoon grated orange rind 1/3 cup fresh orange juice 1/4 cup butter, melted 1/4 teaspoon ground cinnamon 3 large egg whites 8 slices white bread 2 tablespoons granulated sugarDirections : Preheat

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Carrot soup

You’ll Need: * 1/2 kg carrots * 1 medium onion * parley * 2 tspn butter * salt * pepper Optionally * 1 cube chicken stock * 1 tspn suggarDirections : Peel and grate the carrots. Place in a saucepan. Clean and chop the onion. Put it in the saucepan

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Caldo De Res (Beef Soup)

You’ll Need:1 pound beef shank 1 tomato, quartered 2 potatoes, cubed 1 onion, chopped 3 carrots, chopped 1/2 medium head cabbage, chopped 4 cloves garlic, minced 6 teaspoons chopped fresh cilantro 1 tablespoon salt 1/4 teaspoon ground cumin 2 fluid ounces fresh lime juiceDirections : In a large pot over

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Gharithes Me Feta

You’ll Need:2 medium, thinly sliced Onion 1/2 cup Olive Oil 2 lbs., peeled and coarsely chopped Tomatoes chopped Parsley 2 teaspoons Salt 1/4 teaspoon Pepper 2 cloves Garlic 2 lbs. raw, shelled and de-veined Shrimp 1/2 lb. Feta Cheese Parsley Directions : In a frying pan saute onions in olive

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Flip Flop Cherry Cobbler

You’ll Need:1/2 cup butter 1 cup granulated sugar 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 8 cups cherry pie filling 1/2 cup granulated sugarDirections : Coat a 9 x 13-inch baking dish with cooking spray. With an electric mixer, cream the butter and

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