Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4



 

"Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Condensed Cream of Mushroom Soup to make a quick and fabulous dish." 

INGREDIENTS:

1/2 (16 ounce) package linguine or spaghetti
1 ½ cups fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can of Condensed Cream of Mushroom Soup (or any other cream soup)
2 ounces cream cheese (optional)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

DIRECTIONS:

1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

2. Heat butter in skillet. Cook chicken until browned, stirring often.

3. Add soup, cream cheese, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.


 
 

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8





"Avocados and shrimp are tossed with bacon, cheese, and tomatoes in this super pasta salad. Great as a side dish, but also works as a cool summer entree."

INGREDIENTS: 

1 (16 ounce) package uncooked penne pasta
1/4 pound bacon
1 pound cooked shrimp, peeled and deveined
2 avocados - peeled, pitted and diced
1 cup shredded Cheddar cheese
1 cup mayonnaise
1/4 cup lemon juice
2 tomatoes, diced
1 teaspoon crushed red pepper
4 cups shredded lettuce

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.

2. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.

3. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.


 
 

Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6



"The sweet, tart flavour of papaya is the star in this combination of ingredients that are mashed together into a chunky, pulpy mixture, and topped with peanuts." 

INGREDIENTS:
3 cloves garlic, peeled
3 fresh green chile peppers
6 green beans, cut into 1 inch pieces
1 large unripe papaya, peeled and cut into thin strips
1 tomato, halved and seeded
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon brown sugar
2 tablespoons finely chopped unsalted, dry-roasted peanuts

DIRECTIONS:

1. In a blender or food processor, coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and process into small chunks. Mix in the tomato, fish sauce, lime juice, and sugar. Process the mixture until soft and slightly chunky. Transfer to a medium bowl. Stir in the peanuts. Cover, and refrigerate until serving.


 
 

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 4



"This is a great creamy curry recipe. It is very mild, and unlike typical curries, a crowd pleaser!" 

INGREDIENTS: 

3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas

DIRECTIONS: 

1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.

2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.


 
 

Prep Time: 25 Minutes 
Cook Time: 20 Minutes
Ready In: 45 Minutes
Servings: 4
  





"Sausage and vegetables are grilled together in a foil packet. This recipe is easy and delicious, and perfect for a quick meal!" 

INGREDIENTS:

3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon chilli powder (optional)
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
  
DIRECTIONS: 
  
1. Preheat oven to 425 degrees.

2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, mix in chilli powder, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

3. Place foil packet roasting dish and put in the oven. Cook 20 to 30 minutes, turning once, until sausage is well done and vegetables are tender.


 
 

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6

 

"This is a dish that goes really well with rice and other curries and accompaniments. Make it as hot and spicy as you like by adjusting the black pepper."
 
INGREDIENTS:

1 kg lean stewing steak
2 teaspoons salt
2 to 4 tablespoons ground black pepper
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1/2 teaspoon ground turmeric
2 medium onions, finely chopped
3 garlic, finely chopped
1 1/2 teaspoons finely grated fresh ginger
2 fresh red chillies, seeded and sliced
8 curry leaves
2 strips daun pandan or rampe leaf
1 stem lemon grass or 2 strips lemon rind
2 tablespoons vinegar
2 cups thin coconut milk
2 tablespoons ghee or oil
1 cup thick coconut milk

DIRECTIONS:

1. Cut the
meat into 5 cm squares and beat lightly with a meat mallet. Season with salt and pepper and mix well. Roast separately in a dry pan the coriander, cumin and fennel. Add coriander to meat and set aside the cumin and fennel.

2. Put meat into a saucepan with spices and all other ingredients except roasted cumin and fennel, ghee and the thick coconut milk. Bring slowly to the boil, reduce heat and simmer covered, until meat is tender for about 30 minutes. If gravy thickens too quickly add a little water.

3. Pour gravy into another pan and separate from meat. To the meat left in the pan add the ghee or oil and let the meat fry in it for about 5 minutes, stirring.

4. Add the cumin and fennel to the thick coconut milk and mix with the cooked gravy, then return everything to pan with the meat and continue to simmer uncovered over a very low heat for about 15 minutes or until the gravy is thick and the flavours are well blended. Serve with rice and other accompaniments.


 
 

Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 30 Minutes
Servings: 8

 

"This amazing curry is made by simmering lamb in a home-made curry paste. It takes time, but it's worth it! Its pungent flavour wins me over every time."

INGREDIENTS:
Curry Paste:
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon salt
5 whole dried red chilli peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste 

1 1/2 teaspoons ground turmeric
2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes
1/2 cup ghee (clarified butter), melted
1/4 cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 1/2 teaspoons garam masala
1/2 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

DIRECTIONS:

1. Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.

2. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.

3. Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.

4. When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.


 
 

Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Servings: 12

 



"This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that is easy to prepare and tastes awesome!" 

INGREDIENTS: 

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried mint
1/2 teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

DIRECTIONS:

1. Heat oil in a large pot over medium heat. Sauté onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.

2. Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.


 
 

Prep Time: 30 Minutes
Cook Time: 2 Hours
Ready In: 2 Hours 30 Minutes
Servings: 10

 

"This stew is indeed delicious. It tastes heavenly when eaten with rice. We recommend you also have some dhal (lentil) curry and coconut sambol to go with it." 

INGREDIENTS:
½ teaspoon black pepper
½ teaspoon garlic powder
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
3  teaspoons cornstarch
3  teaspoons cold water

DIRECTIONS:

1. Mix the beef well with the pepper and garlic powder. Leave for about 10 minutes. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and the rest of the pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 3 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.


 
 

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6



"A great vegetable curry that is not too spicy. Will be a tasty addition to your rice and curry meal."

INGREDIENTS:

1 pound (450 g) beans, cut into pieces
1 medium onion, sliced
1-2 hot green chillies, sliced
1 clove garlic, crushed
5-6 curry leaves and rampe pieces (optional)
1 tablespoon curry powder
Salt to taste
1/4 teaspoon turmeric
1/2 teaspoon fenugreek seeds
1/4 cup water
1/2 cup thick coconut milk (or fresh milk)
1 tablespoon vegetable oil
Lime juice to taste

DIRECTIONS:

1. Heat oil in a saucepan. Add onions, green chillies, garlic, curry leaves and rampe pieces. Fry until the onions are golden brown. Add the curry powder, salt, turmeric and fenugreek seeds. Stir and fry for 2-3 minutes. 

2. Add the cut beans and mix well until beans are well coated with the curry powder mix. Reduce heat and allow the beans to cook for about 15 to 20 minutes. If too dry add a 1/4 cup of water.

3. Add the coconut milk (or fresh milk) and allow to simmer for 5 more minutes. Add a dash of lime juice. Taste and adjust salt.


 

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    Recipes

    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
       
    The recipes in this site have originated from various sources and have all been modified by me. The main sources are; my wife's collection of recipes, those received from numerous friends and family and others from various recipe books and the internet. A few are my original creations.
     
    All recipes have passed my "yummy, delicious and excellent" tests and are easy to prepare. You can select the recipe you need by clicking on the type of dish in the "categories" section above. 


    Hope you like the recipes. Let us know what you think by clicking "comments".
      
    Enjoy!!!
      
    Best regards,
      
    Dusty, CEO, Wonderful Sri Lanka.


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