Mexican
Imperial
4 x 5 oz fillet steaks
1 oz butter
2 teaspoons Worcestershire sauce
For the sauce
1 small onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon flour
5 tablespoons canned beef consomme
5 tablespoons water
1/4 pint red wine
1 tablespoon brandy
Show Details
|
Imperial
1/2 oz butter
2 oz button mushrooms, thinly sliced
2 tomatoes, sliced
6 oz lean cooked ham, diced
1 tablespoon sweet pickle (optional)
9 oz cold cooked spaghetti or other pasta
salt and freshly ground white pepper
Show Details
|
Imperial
1 1/2 lb fresh leaf spinach
salt and freshly ground pepper
2 tablespoons butter
1/2 tadlespoon grated nutmeg
Show Details
|
Imperial
9 oz lean minced beef
salt and freshly ground pepper
2 baps
tomato slices
Show Details
|
Imperial
1 head of celery
9 fl oz boiling water
1 oz butter
1 chicken stock cube, crumbled
salt and freshly ground pepper
chopped fresh parsley
Show Details
|
Imperial
1/2 oz butter
1 onion, chopped
1/4 teaspoon garlic salt
2 large green peppers, deseeded and sliced
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
freshly ground pepper
Show Details
|
Imperial
1 oz softened butter
5 tablespoons water
pinch of salt
1 1/2 oz plain flour, sifted
1 egg, beaten
1 oz Cheddar or other hard cheese, grated
pinch of cayenne pepper
parsley sprigs
Show Details
|
Imperial
1/2 oz butter
2 tablespoons flour
1 x 14 oz can tomatoes
9 fl oz boiling water
1 beef stock cube
1/2 teaspoon dried basil
salt and freshly ground pepper
Show Details
|
Ingredients for Black Bean Dip Recipe/edit/
* 1 can black beans
* 1 medium tomato, chopped
* 1/3 cup salsa
* 1/2 cup shredded cheddar cheese
* 1 bunch diced green onion
* 3 tablespoons sour cream
* 1 tbsp cumin
* 1 tsp chili powder
* Salt to taste
Show Details
|
Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)
Show Details
|