how could tell me a good recipe?

Answer 1

One traditional plate from my country:

Briam
You need:
2 Eggplants
1 Whole green sweet pepper
1 Whole yellow sweet pepper
3 Medium onion (Sliced)
1 Bunch parsley (Diced)
4 Tomatoes (Ripened & peeled)
4 Medium size potatoes
3-4 Zucchinis
1/3 Tea cup olive oil
1-2 Pinch pepper (To taste)
2-3 Pinch salt (To taste)
8 Tablespoons water

If desired you can place all over a cup of fraying cheese (pizza type)

Directions:
Clean and chop all the vegetables in medium pieces. Put all together in a deep pan and rince them with oil and water.
Bake for about 1 to 1 1/2 hr (medium oven).

And an other one for you from my country with love:

Greek Chicken Breast

For one person you will need:

1 Whole Chicken breast (boneless)
1/4 Cup feta cheese (it's a greek type cheese you can use also gruere)
1/4 Cup green pepper chopped
1 Slice mozzarella cheese

Directions:
Grill the chicken breast until done. Put the mozzarella cheese on top of the chicken to melt (medium oven approx. 2 min). Then place feta cheese and peppers on top. Put in medium oven for 2 min. Serve with white rice.

Please let me know your opinion when you make them
Find more recipes from Greece in:

Answer 2

Gajar Ka Halva (Carrot Pudding)


Ingredients:

* Carrots - 6 medium
* Milk - 3 cups
* Whole cardamom pods - 8
* Vegetable oil or ghee - 6 tablespoon
* Sugar - 6 tablespoons
* Golden raisins - 1-2 tbs.
* Shelled, unsalted pistachios, lightly crushed - 1 tbs.
* Double cream (heavy cream), lightly whipped (optional) - 1 1/4 cups

Method:
Peel the carrots and grate them either by hand or in a food processor. Put the grated carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn head to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if you need to. Head the oil in a non-stick frying pan over a medium-low flame. When hot, put in the carrot mixture. Stir and fry until the carrots no longer have a wet, milky look. They should turn a rich, reddish colour. This can take 10-15 minutes. Add the sugar, golden raisins, and pistachios. Stir and fry for another 2 minutes. This halva may be served warm or at room temperature. Serve the cream on the side.

Answer 3

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-marinade/barbecuesauce/barbecue_sauces.htm

Answer 4

MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Serves 3-4

Answer 5

How could tell me good recipe, what kind of garble is that?

Answer 6

If the result is good to eat...then it's a good recipe...
:)

Answer 7

Hey Smiley,

Check out Chef.com.. their recipes are to kill for.

Answer 8

It depends on what you mean by "good" in a recipe.
If you tell me your your favourite ingredients, I might give you one on the spot!...
It would also be helpful if you mentioned which cuisine you prefer...

Answer 9

For what????
www.foodtv
www.allrecipies