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Table of Contents

About the book

Appetizers

Barbeque

Beverages

Cakes

Chicken

Egg Recipes

Fruit Recipes

For Kids

Main Dishes

Pasta Recipes

Seafood

Soups

Vegetarian Dishes

Amazon Store

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About the book

This book contains the recipes of the website with the same

name.(www.pinnedrecipe.net)

It is dedicated to everyone who loves cooking and like to try new recipes

from around the world.

About the Website

Pinned Recipe offers latest cooking news, recipes, gourmet products and

more.Its a megaportal and has:

A Recipe Blog - www.pinnedrecipe.net

Recipes collection - http://recipes.pinnedrecipe.net

An amazon store - http://www.pinnedrecipe.net/shop.php

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Appetizers

In this section, we have listed a simple yet delicious recipe for an

appetizer. For more recipes please click on this link

http://recipes.pinnedrecipe.net/Appetizers.html

All-American Egg Rolls

1 qt Cooking oil

15 ea Cloves fresh garlic, peeled

1/2 c Real mayonnaise

1/2 c Softened cream cheese

2 T Prepared mustard

4 ea Polish sausages

1 Egg

1/4 t Milk

8 lg Egg roll wrappers

Chopped parsely Heat oil in frying pan to medium-high, about 350

degrees. Combine garlic, mayonnaise, cheese, and mustard in blender

until smooth. Remove from blender. Cut each Polish sausage into two

shorter halves and score lengthwise. Beat egg and milk with fork until

smooth. Place each sausage half at end of egg roll wrapper, add a dollop

of mustard sauce and roll sausage into wrapper, sealing ends with egg

mixture. Fry in hot oil until lightly browned on all sides. Garnish with

chopped parsley and serve with extra mustard sauce.

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Barbeque

For more barbecued recipes, please click on this link

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Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno

4 large Italian sausage links -- sliced in half

-- lengthwise 1 large green bell pepper -- cut into 1 1/2 "

-- wide strips 1 large red bell pepper -- cut into 1 1/2 "

-- wide strips 1 large vidalia onion -- cut in center and

-- then in 1" slices 2 jalapenos -- quartered

1 cup fresh pineapple -- cut in large chunks

1/4 cup fresh pineapple juice

1 tablespoon fresh picked rosemary

salt freshly ground pepper

Prepare a wood or charcoal grill and allow it to burn down to embers.

Toss vegetables and pineapple in olive oil and season to taste with salt

and pepper. Grill with sausage for 5 minutes or until vegetables are

tender and sausage is brown and heated through. Place in a small

mixing bowl and add pineapple juice and rosemary. Toss and season to

taste with salt and pepper. Serve over mashed potatoes.

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Beverages

Enjoy this nonalcoholic easy to make recipe for punch. For more recipes

please click on this link http://recipes.pinnedrecipe.net/Beverages.html

Cranberry Lime Nonalcoholic Punch

1 Cranberry cocktail bottle

2 c Frozen limeade concentrate

2 c Pineapple juice

3 Ginger ale bottles; 300 ml

2 Soda water bottles; 750 ml

-Ice In punch bowl, combine cranberry cocktail, limeade concentrate,pineapple and ginger ale. Just before serving, add soda water and ice.

Makes 28 servings, each 1/2 cup Source: Canadian Living magazine,

Yummly ( Image)

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Cakes

Learn how to make a yummy cheesecake in this section! For more

recipes please click on this link http://recipes.pinnedrecipe.net/Cake.html

Baked Vanilla Cheesecake

-----------------------------------PASTRY----------------------------------- 1 2/3 c All-

purpose flour

1 ea Pinch of salt

1/2 c Butter, cut in small pieces

1 T Butter; (add to above)

2 T Sugar

1 ea Egg

4 T Ice water

----------------------------------FILLING---------------------------------- 1 1/2 lb Creamcheese

1/4 c Oil

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1 1/4 c Sugar

3 ea Eggs; separated

1/4 c Cornstarch

5 ea Drops vanilla extract

1/2 c Milk

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut

in butter until evenly distributed and mixture resembles breadcrumbs.

With a fork, lightly mix in sugar, egg and enough ice water to make a

dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for

30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to

fit a 10-in flan tin with a removable bottom. Place dough in tin without

stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks,

cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites

until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50

to 60 minutes or until a wooden pick inserted in center comes out clean.

Turn off oven. Let cheesecake cool in oven with door open slightly.

Remove cooled cheesecake from tin and serve.

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Chicken

For more chicken recipes please click on this link

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Moroccan Chicken Stew

1 tb Vegetable oil

1 Fresh jalapeno pepper,

-seeded, minced 1/4 ts Ground coriander

1/4 ts Ground cumin

1/4 ts Ground cinnamon

2 Whole chicken breasts,

-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots, sliced

diagonally

-1/4-inch thick 1 sm Onion, diced (1/2-inch)

1/2 Acorn squash, seeded, pared,

-cut into 1/2-inch dice 3 1/2 c Chicken broth

1 md Zucchini, scrubbed, cut into

-1/2-inch dice 14 oz Whole tomatoes, coarsely-chopped, liquid reserved 1/3 c Raisins

1/2 c Canned chick-peas, rinsed

1/4 ts Salt

4 tb (1/2 stick) unsalted butter

2 c Couscous

1/4 c Slivered almonds, toasted

1 tb Minced fresh mint

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This recipe gets 30% or less of its calories from fat. Not a low sodium

recipe. Makes 8 servings. 1. Mix oil, jalapeno, coriander, cumin, and

cinnamon in mixing bowl. Add

chicken and toss to coat. Let stand, stirring frequently, 30 minutes. 2.

Combine carrots, onion, and acorn squash in 3-quart microwave-safe

casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup

broth, the zucchini, tomatoes with liquid, and raisins; microcook covered

3 minutes. Remove from oven and stir. Microcook covered 5 minutes,

stirring once halfway through cooking. Stir in chicken with marinade;

microcook covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the

salt; microcook covered 2 minutes longer. 3. Meanwhile, heat remaining

2 cups broth and the butter in medium

saucepan to boiling. Stir in couscous, cover pan, and remove from heat.

Let stand 5 minutes. 4. To serve, spoon couscous onto serving platter.

Top with chicken stew

and sprinkle with almonds and mint.

(Info: posted by Perry Lowell, April 1993 from Good Food magazine,

September 1987)

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Egg Recipes

Whip up this delicious omelet in minutes. For more recipes on eggs,

please click on this link http://recipes.pinnedrecipe.net/Eggs.html

Irish Omelet

6 ea Small eggs*

1 ea Lg. cooked potatoes, mashed

1 x Squeeze lemon juice

1 tb Chopped chives or scallions

1 x Salt and peppers

1 tb Butter

* Or four large ones. -- Separate the eggs and beat the yolks: add to the

mashed potato, mixing thoroughly, then add the lemon juice, chives, and

salt and pepper. Melt the butter in the omelette pan. Whisk the eggwhites until stiff and stir them into the potato mixture. Cook the mixture

until golden, then run under the broiler to finish and puff it up. Serve at

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once. (Image source : karacantcook.wordpress.com)

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Fruit Recipes

Learn how to make this awesome Creme Brulee with Fruits. For more

recipes please click on this link

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Creme Brulee Aux Fruits

3 c Heavy cream

6 Egg yolks

6 Tablesp. granulated sugar

1 Teasp. vanilla extract

1/2 c Brown sugar, sifted

2 To 3 cups strawberries or

-cut-up pineapple or peaches -or a mixture of all 3 Day before: 1. In

bottom of double boiler, heat cream till scalded. In double-boiler

top, beat yolks with granulated sugar. Slowly stir cream into yolks. 2.

Cook mixture over hot, not boiling, water until it coats spoon. Add

vanilla. Refrigerate in 1- to 1 1/2-qt. ovenware casserole or flat baking

dish. Just before serving: 1. Over custard, sprinkle brown sugar.

2. Set custard dish in pan; surround with ice cubes. Broil custard till

sugar caramelizes--about 1 min. 3. Breaking brown-sugar crust by

tapping with spoon, serve at once over fruits, in nappy dishes or sherbet

glasses. Makes 6 servings

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For Kids

Learn how to make this rice krispie treat which your kids will just love.

For more recipes please click on this link

http://recipes.pinnedrecipe.net/Kids.html

Peanut Butter Chocolate Rice Krispie Treats

2 c Sugar

2 c Corn syrup

18 oz Peanut butter

8 c Rice Krispies

6 oz Butterscotch morsels

6 oz Semi-sweet chocolate

-chips Bring sugar and syrup to a boil. Add peanut butter and cook,

stirring until well blended. Remove from heat and pour hot mixture over

cereal. Mix quickly and thoroughly. Spread in a greased 9x12x2 inch pan.

Sprinkle butterscotch and chocolate morsels over top. Press morsels intobar mixture lightly with spoon. When cool, cut into bars and store at

room temperature. Source: Peanut Advisory Board, Tifton, Ga. Image

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source (www.heatherssweetsandtreats.com)

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Main Dishes

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Cheese and Poblano Quesadillas

1 1/2 c Grated manchego cheese

1 c Grated panela cheese

1/2 c Grated cotija cheese

6 ea Flour tortillas

1/2 c Chipotle salsa (optional)

4 ea Poblano chiles, roasted,

-peeled, seeded & julienned 2 tb Unsalted butter, melted

In a bowl, mix together the cheeses. Lay the tortillas on a counter. Divide

the cheese mix into 6 portions and spread over half of each tortilla. If

desired, sprinkle about a tablespoon of salsa over each. Arrange the chile

strips evenly over the cheese. Fold thetortillas over to enclose the filling

and brush the tops with butter. Preheat the oven to 350?F. Place a dry

griddle or cast-iron skillet over medium-high heat. Place the tortillas

buttered side down in the pan. Cook until very light golden, about 1

minute. Then brush the uncoated sides with butter and flip over. Cook

until golden, and transfer to a baking sheet. When all the quesadillas

are cooked, transfer the baking sheet to the oven and bake 10 minutes,

until the cheese begins to ooze. Serve hot, whole or cut into wedges.

NOTE: Manchego Cheese: There are two kinds of manchego used in

mexican cooking - and neither is the high-priced Spanish variety sold in

upscale cheese shops. There is a hard variety (called viejo) and a soft,

semifirm, golden one that is an excellent melter. The soft one is usedmost often for cooking. Monterey Jack or muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese,

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similar to feta in appearance. Romano or washed and dried feta are good

substitutes. Panela Cheese: is a mild, milky-tasting, fresh white cheese

often sold in rounds. A ricotta, farmer's or dry cottage cheese can be

substituted. SOURCE: Mesa Mexican by Mary Sue Milliken and Susan

Feniger with Helena Siegel.

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Pasta Recipes

A perfect combination of seafood and pasta! Its easy and can be

prepared in no time. For more recipes on pasta, please click on this link

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Shrimp Pasta

20 Jumbo shrimp, raw or cooked12 oz Fresh pasta; -=OR=-

8 oz -Dry pasta, such as

- angel hair, spaghettini, - pastina, orzo, riso - or bowties 3 tb Olive oil

1/2 c Dry white wine

4 tb Unsalted butter

2 tb Chopped parsley

PEEL AND DEVEIN SHRIMP, leaving the swimmer intact. Bring 4 quarts of

cold, salted water to a boil over high heat on the stove. Heat the oil in a

skillet over high heat, add the shrimp and cook 1 minute, tossing or

stirring. Add the wine and cook another 3-to-4 minutes. Remove from

heat, whisk in the butter and add the chopped parsley. Meanwhile, add

the pasta to the boiling water, cook to desired doneness, drain and toss

with the shrimp. Place on a serving platter or in a large serving bowl and

serve immediately.

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Seafood

For more seafood recipes, please click on this link

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Caribean Fish Fillet

3 lb Fillet, white fillet 3/4-in

4 Shallots, peeled and chopped

4 Cloves garlic, peeled and mi

1 c Orange juice

1 c White wine

1/4 c Dark rum1 Juice of 2 limes

1/4 c Soy sauce

1/4 c Chopped parsley

1/4 ts White pepper

1/4 ts Salt

2 tb Fresh chopped rosemary (2 t

REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet

carefully with your fingers to remove any small bones. Wash and pat dry

with paper towels. Grill the fish for 3 to 4 minutes on a side, depending

on thickness, turning gently. The fish should still be slightly translucent in

the center since it will continue to cook after being taken off the grill.

While the fish is grilling, boil down the marinade until it is reduced by

half. Spoon a few tablespoons over each portion of fish. Serve

immediately. Note: The fish may also be served at room temperature or

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chilled.

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Soups

Enjoy this gazpacho from the comfort of your home. For more recipes,

please click on this link http://recipes.pinnedrecipe.net/Soups.html

Andalusian Gazpacho

3 Cloves Garlic

3 Slices White Bread

2 Green Peppers

3 Lb Tomatoes

6 Tbsp White Wine Vinegar

5 Tbsp Olive Oil

Salt And Freshly Ground Pepper Dash Sugar 1 Cucumber

1 Onion

1 Red Bell Pepper

1/4 Cup chopped fresh chervil

Mash the garlic cloves. Remove the crust from the bread and cut into

cubes. Chop one green pepper and peel the tomatoes. Cut 2 slices from

one of the tomatoes and reserve. Process the garlic, bread, chopped

pepper, tomatoes, vinegar, oil, salt and pepper to taste and sugar; if the

mix seems thick, add a little cold water to make it soupy. Chill. Finely dice

the cucumber, onion, red pepper and remaining green pepper, chervil

and 2 reserved tomato slices. Put each into a separate serving bowl. put

a couple of ice cubes in chilled soup cups and pour the soup over.

Garnish with the diced vegetables.

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Vegetarian Dishes

For those of you who love veggies, learn how to make this delicious

salsa! For more recipes please click on this link

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Tofu Steaks with Pineapple Salsa

1 Bunch Cilantro2/3 c White Vegetable Stock, below

1/4 c Lemon Juice

1 tb Crushed red pepper

1/4 c Minced ginger root

10 Garlic cloves

Black pepper, to taste 1 1/4 lb Firm tofu, drained, and cut

Lengthwise 4 1-in "steaks" 1 Small fresh pineapple

1/2 Jalapeno pepper, minced

4 Thin avocado slices, garnish

About 3 1/2 hours before serving: 1. From bunch of cilantro, remove 4

springs to use as garnish later. Chop remaining cilantro to make 1/2 C;

set aside 1 T

for salsa. 2. In medium-sized baking dish, combine chopped cilantro and

next 6 ingredients; add tofu. Marinate 2 hours at room temperature. 3.

About 1-1/4 hours before serving, peel pineapple; then finely chop. In

serving bowl, combine pineapple, jalapeno pepper, and reserved 1 T

chopped cilantro. 4. Prepare outdoor grill. 5. Lightly oil grill; place tofu on

grill over medium heat; reserve marinade. Grill tofu until lightly browned,

brushing frequently with marinade and turning once with a pancake

turner. 6. Serve tofu with pineapple mixture. Garnish with cilantro and

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avocado if desired. Makes 4 servings. TO BROIL IN OVEN: Follow steps 1

through 3. Preheat broiler. Lightly oil rack in broiling pan; place tofu on

rack; broil about 6-8 minutes until lightly browned, brushing frequently

with marinade and turning once with pancake turner.

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