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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
http://recipes.pinnedrecipe.net/Barbeque.html
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 Cream
cheese
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 egg
whites 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
http://recipes.pinnedrecipe.net/Fruits.html
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 into
bar 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
For more recipes on main dishes please click on this link
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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 the tortillas 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 quesa- dillas
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 used
most 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
http://recipes.pinnedrecipe.net/Pasta.html
Shrimp Pasta
20 Jumbo shrimp, raw or cooked
12 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
http://recipes.pinnedrecipe.net/Seafood.html

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 rum
1 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
http://recipes.pinnedrecipe.net/Vegetarian.html
Tofu Steaks with Pineapple Salsa
1 Bunch Cilantro
2/3 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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