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Delicious Chicken Parmesan

January 20, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Sauce, Supper

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int5 Delicious Chicken Parmesan -This traditional Italian recipe for chicken parmesan, is not only delicious, it’s quick and easy. The perfect International dinner recipe for beginners, due to its oven baked simplicity, we recommend serving it with pasta and caesar salad or warm, toasted garlic bread. A “Must Try”.

Prep Time: 5 mins
Cook Time: 35 mins
Servings: 2-4
Main Ingredient: Chicken Breast
Difficulty Level: 1

Ingredients to make Delicious Chicken Parmesan

4 Boneless skinless chicken breast halves
1/3 Cup dry bread crumbs
1 Large egg, beaten
1 12oz Jar marinara sauce (or homemade)
½ Cup mozzarella cheese, shredded
¼ Cup freshly grated parmesan cheese

Directions to make Delicious Chicken Parmesan

Step 1:Preheat oven to 350 F.
Step 2:Flatten chicken breast with kitchen mallet between sheets of plastic wrap. Dip chicken cutlets into egg, then into bread crumbs.
Step 3:Place in lightly greased 9 x 13 x 2 inch baking pan, Bake 20 minutes.
Step 4:Remove from oven, pour marinara sauce on chicken breasts, then sprinkle with parmesan and mozzarella cheeses. Return to oven, bake an additional 15 minutes, until cheese is bubbling and golden.

Image Source: Eli Hodapp

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So Simple Spanish Pasta

October 6, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Supper

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intnl_tus So Simple Spanish Pasta - This so simple, 3 ingredient, Mexican pasta recipe is absolutely fantastic! Convenient pre-cooked pasta is used, and mixed with salsa, spiced Velveeta cheese, and that’s everything, thats all there is to this meal. If you prefer you can add plain Velveeta cheese, and the salsa seperately, and even if you cook the pasta fresh, this quick and easy International recipe is still only 15 Minutes!

Prep Time: 10 mins
Cook Time: 0 mins
Main Ingredient: Pasta, Velveeta
Difficulty Level: 1

Ingredients to make So Simple Spanish Pasta

1/2 c Velveeta cheese salsa Dip
2 c Cooked pasta
Bell Peppers and Cilantro, for garnish

Directions to make So Simple Spanish Pasta

Step 1:Stir velveeta cheese spread salsa dip into heated pasta. Garnish with chopped peppers and cilantro.

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Strawberry Cream Cheese Crepes

September 17, 2009 by Firehouse Chef  
Filed under Buffet, Dessert, Easy, Easy International Food Recipes, Easy Recipes, New International Food Recipe

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crepes Strawberry Cream Cheese Crepes - This shortcut, simple International dessert recipe, comes from the French, and is heavenly. A succulent blend of rich cream cheese and sour cream is rolled into a divinely light crepe, and topped with warmed, sugared, strawberries. The heated fruit becomes extremely plump and juicy, and also makes the cream cheese mixture inside, irresistabley “gooey”!

Prep Time: 5-10 mins
Cook Time: 5-10 mins
Main Ingredient: Strawberries
Difficulty Level: 2

Ingredients to make Strawberry Cream Cheese Crepes

2 Crepes, prepared
2 ts Cream cheese (heaping ts)
2 tb Sour cream
1/2 c Stawberries
Sugar
Butter
Strawberry liqueur (optional)

Directions to make Strawberry Cream Cheese Crepes

Step 1:Roll cream cheese and sour cream in crepes and put on a plate.
Step 2:Cook strawberries in sugar and a small amount of butter, until plump tender, 5-10 minutes.
Step 3:Pour strawberrries over crepes, drizzle with strawberry liqueur, and serve.

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Indian Bean Tofu Enchiladas

July 9, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy Recipes, Main Course, New International Recipes, Supper

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  Indian Bean Tofu Enchiladas - An Indian food lovers dream, and, a vegetarian recipe all in one! We even threw in a little mexican flare, to jazz this one up. Two International favorites are combined into one quick, easy, succulent meal, that you can whip up in no time at all.

Prep Time: 10 mins
Cook Time: 35-40 mins
Main Ingredient: Beans, Tofu

Ingredients to make Indian Bean Tofu Enchiladas

1 c Slightly pureed Anasazi Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 Corn tortillas

Anasazi is a Navajo word meaning ancient one. Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.

Directions to make Indian Bean Tofu Enchiladas

Step 1:Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce.
Step 2:Fill tortilla with mixture and roll. Place in greased 6 1/2 inch X 10 1/2 inch pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.

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Cheesy Bacon Apple Quiche

July 3, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Easy Recipes, Main Course, Supper

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  Cheesy Bacon Apple Quiche - If you like French cuisine, then you will love this unique, International recipe for quiche. Crispy Canadian bacon, tart, fresh apples, and the one and only, incredible swiss cheese, are all mingled to increase flavor and make this one of the best quiches you have ever had. This one even has a quick cook time!

Prep Time: 30 mins
Cook Time: 30 mins
Main Ingredient: Egg, Bacon, Apple, Cheese
Difficulty Level: 4

Ingredients to make Cheesy Bacon Apple Quiche

2 1/4 c Sifted flour
1 1/2 ts Salt
3/4 c Shortening
5 tb Cold milk
5 Eggs
1 tb Butter or margarine
1 c Diced Canadian bacon
2 c Thinly sliced apples, red delicious, unpeeled
1 tb Flour
1 3/4 c Half and half
1/8 ts Nutmeg
1/4 ts Caraway seeds
1/2 ts Dry mustard
1 c Shredded Swiss cheese

Directions to make Cheesy Bacon Apple Quiche

Step 1:Combine sifted flour and 1 teaspoon salt. Cut in shortening until particles are size of peas. Sprinkle with about 5 tablespoons cold milk, adding just enough to make stiff dough. Shape into 6 balls. Roll out on lightly floured board to 6-inch circles and fit into 6 (5-inch) tart pans
Step 2:Fold edges under and build up high fluted rim. Pierce all over with fork tines
Step 3:Separate 1 egg. Beat egg white lightly and brush over bottoms and sides of shells. Bake below center of oven at 425F 15 minutes.
Step 4:Meanwhile, melt butter and saute bacon 1 minute. Add apple slices, cover and cook about 10 minutes, until apples are almost translucent. beat remaining whole eggs with remaining egg yolk. Add flour, half and half, remaining 1/2 teaspoon salt, nutmeg, caraway seeds and dry mustard and mix well.
Step 5:Sprinkle cheese evenly among tart shells, top with apples and bacon. Pour egg mixture into shells.
Step 6:Bake at 375F about 30 minutes, or until set in center. Cool to lukewarm before cutting.

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Chocolate Amaretti Cheesecake

June 30, 2009 by Firehouse Chef  
Filed under Baked, Boiled

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  Chocolate Amaretti Cheesecake - If you love the rich, creamy texture of cheesecake, then this Italian version is a “must try”. Big chunks of delectable amaretti, are grinded and added to melted chocolate, to create the base of this unique, International recipe for cheesecake, then the creamy cheesecake filling is put on top of that! Mmm, can you say “out of this world”?

Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Chcolate Amaretti Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Chocolate Amaretti Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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