Free Recipes Archive
1/4 cup red wine vinegar 3 tablespoons honey 1/2 teaspoon salt 1/2 ounce roasted garlic 3/4 cup virgin olive oil 1/2 lemon, juiced (no seeds) Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is Read More …
Makes 12 servings 2 peaches, ripe, quartered, pits removed 1/2 cup water 1 teaspoon granulated sugar replacement, or 1/2 packet 1 tablespoon shallot, chopped 2 tablespoons champagne vinegar 1/2 teaspoon sesame oil 1 tablespoon hot sauce 1 teaspoon fresh lemon Read More …
Makes 12 servings 1/2 cup apple juice 1/4 cup red wine vinegar 1 tablespoon finely chopped onion 1/2 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon cracked black pepper Combine all ingredients and mix well with fork or in a Read More …
2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons whole-grain mustard Salt and freshly ground black pepper to taste Makes about 1/3 cup In a small bowl or a jar with a tight-fitting Read More …
Makes 4 servings 1/4 cup vinegar 1/4 cup fat free vegetable broth 1/4 cup Dijon mustard fresh ground black pepper, to taste 2 carrots 1/2 pound green beans 1 tomato 1 cucumber 1/8 pound mushroom Mix dressing (first 4 ingredients) Read More …
Makes 20 servings 3 tablespoons sherry vinegar 3 tablespoons balsamic vinegar 1/4 cup apple juice 1/8 cup granulated sugar substitute, or three packets, dissolved in juice 1 shallot, minced 3 cloves garlic, minced 2 tablespoons fresh ground black pepper 1 Read More …
3/4 cup Soy oil 1/4 cup Tarragon white wine vinegar 1/4 cup Chopped fresh parsley 1/4 cup Chopped fresh basil 1 tablespoon Finely chopped green onions Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil Read More …
1 teaspoon Mayonaise 1 teaspoon Dijon mustard 1/2 teaspoon Salt 1/4 teaspoon Pepper 3/4 cup Spanish olive oil 3 tablespoons Flavored vinegar 1 teaspoon Parsley, minced 1/2 teaspoon Thyme, minced 1/2 teaspoon Oregano, minced Place the mayonaise, mustard, salt, pepper, Read More …
Makes 2 servings 1/8 cup apple cider 1-1/2 teaspoons apple cider vinegar 1 teaspoon walnut oil, or olive oil 1/4 teaspoon Dijon mustard 1 dash salt 1 dash fresh ground pepper 1/2 clove garlic, finely chopped Shake all ingredients in Read More …
1/4 cup (60 ml) white wine vinegar 1/4 cup (60 ml) orange juice 3 tablespoons (45 ml) olive oil 2 tablespoons (30 ml) Dijon style mustard 3 tablespoons (45 ml) finely chopped shallots 1/2 teaspoon (2 ml) ground cumin seed Read More …
Source: The Liberty Tree Tavern, Magic Kingdom 17 ounces strawberry vinegar 1-1/2 ounces salt 8 ounces granulated sugar 4 ounces strawberry melba 4 ounces Dijon mustard Dash Tabasco sauce Dash white pepper 2 quarts/64 ounces salad oil 8 ounces water Read More …
(see also Stir-fried Lamb with Soy-Lemon Vinaigrette) 3 tablespoons rice wine vinegar 2 tablespoons peanut oil 2 tablespoons soy sauce 1 tablespoon sesame oil 1.5 tablespoons fresh lemon juice salt and freshly ground pepper (about 3/4 cup) In small bowl, Read More …
Source: Chef Wes Stepp, Kelly’s, Outer Banks, North Carolina 1 cup diced and seeded cucumbers 3 tablespoons diced red onions 3 tablespoons diced sweet red and yellow peppers 1 tablespoon cilantro (fresh and chopped) 1 teaspoon granulated sugar 2 tablespoons Read More …
1 shallot minced 1/2 cup blood orange juice 1/2 cup tangerine juice 1/4 cup champagne wine vinegar 1/2 teaspoon Dijon mustard 1-1/2 cups grapeseed oil 1 tablespoon honey 1 egg yolk dash salt and white pepper In a small saucepan Read More …
1/4 cup Red wine vinegar 1/4 cup Chicken stock 2 tablespoons Lemon or lime juice 1 teaspoon Dried tarragon, optional 1/2 teaspoon Dry mustard 1/2 teaspoon Paprika 1/2 teaspoon Garlic salt 1/4 teaspoon Freshly ground pepper 1 dash Hot pepper Read More …
Yield: 4 servings 1 medium fennel bulb, about 8 ounces 1 small white onion, peeled and sliced, into 1/2-inch thick slices 1 lemon, juiced (2 tablespoons) and zest 1 teaspoon plus 3/4 cup olive oil Salt and pepper Preheat the Read More …
3 egg yolks 1 tablespoon prepared Dijon style mustard 1/2 cup Champagne vinegar Salt and freshly ground black pepper 2 cups light corn oil or mildly flavored substitute – not olive. Combine egg yolks, mustard and vinegar in the bowl Read More …
1/2 cup Olive oil 1/2 cup Green Leaf fennel leaves 1/4 cup Lemon juice 1 Garlic clove; peeled 1 pinch Salt 1 pinch Sugar In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Read More …
1/4 cup water 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 2 teaspoons vegetable oil 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg Mixed Herb Vinaigrette 1 tablespoon chopped fresh or Read More …
1 cup jellied cranberry sauce 2 tablespoons vinegar 1 tablespoon sugar 1/8 teaspoon cardamom 1/2 cup oil Put all ingredients, except the oil in a blender. Blend for a few seconds at high speed. Remove the cap in the center Read More …
Source: Copper Queen Hotel – Bisbee, Arizona 2 tablespoons orange juice 1/4 cup lime juice 1/4 cup grapefruit juice 2 tablespoons white wine vinegar 2 shallots, chopped 1 cup olive oil 1/2 teaspoon coarse salt 1 teaspoon freshly-cracked pepper Using Read More …
1/4 cup tamari soy sauce 1/4 cup rice vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 cup light sesame oil Salt and pepper to taste In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt and Read More …
2 cups basil leaves, tightly packed 2 teaspoons red wine vinegar 1 tablespoon fresh lime juice 1 tablespoon minced garlic 1 tablespoon chopped red onion 1 tablespoon honey 1/2 cup olive oil salt and freshly ground pepper Combine the basil Read More …
1/2 cup vinegar ** 1 teaspoon salt 1/4 teaspoon fresh ground pepper 1 teaspoon fresh thyme * 1 teaspoon fresh tarragon ** 1 teaspoon fresh oregano * 8 leaves of fresh basil chopped 1 package sweet-n-low 1/2 teaspoon Tabasco sauce Read More …
Makes 1-1/3 cups 1/4 teaspoon kosher salt, plus a little more if needed 1 teaspoon finely chopped garlic 2 tablespoons finely chopped shallots 1/3 cup balsamic vinegar, plus extra, if needed 1 cup extra-virgin olive oil, plus extra, if needed Read More …
7 tablespoons olive oil 2 teaspoons minced garlic 3/4 cup crumbled blue cheese (about 2-1/2 ounces) 1/4 cup white wine vinegar 1 tablespoon water 1 teaspoon granulated sugar 1/2 teaspoon hot pepper sauce (like Tabasco) 1/2 teaspoon salt 1/4 teaspoon Read More …
Makes 4 servings 2 tablespoons raspberry vinegar 2 tablespoons raspberry jelly, seedless 1/3 cup canola oil Blend the vinegar and the jelly in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Read More …
1 egg 1 carrot 1 cup of rice 3/4 cup of water seaweed sheet 2 tablespoons of vinegar 2 tablespoons of sugar 1 teaspoon of salt 2 tablespoons of killed woodlice Prepare rice: Add rice to the water and microwave Read More …
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
1 possum, whole 1 qt. cold water 1/8 cup salt 5 beef bouillon cubes 2 bay leaves 3 celery stalks chopped 2 onions sliced 1 bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold salt water for Read More …
4 100g Kangaroo Sirloin Steaks 1/2 cup beef stock 1/3 cup red wine 1 teaspoon crushed garlic 1 tblspn olive oil 2 med-lge beetroots 2 cups water 1/4 cup red wine vinegar 2 tblspns brown sugar 1 lge parsnip 2 Read More …
Never tried any of these, but I trust the friend I got them from. Baked Rattlesnake Prepare 5inch pieces of cleaned rattlesnake in the following manner: Dredge in paprika seasoned flour. Dip in diluted egg. roll in toasted breadcrumbs. Fry Read More …
2 rabbits (2-1/2 lbs. each) quartered 1 tablespoon canola/corn oil 1 tablespoon Creole mustard Cajun Ragin’ Rub 1 tablespoon brown sugar 1 tablespoon ground black pepper 1-1/2 teaspoon white pepper 1-1/2 teaspoon celery salt 1/2-1 teaspoon cayenne 1/2 teaspoon dried Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
1 rabbit, cut into serving size pieces 8 ozs bacon, cut into strips 2 medium-sized onions, thinly sliced 1 garlic clove, finely chopped 3 large carrots, peeled and thinly sliced MARINADE 16 fluid ozs dry red wine 3 teaspoon vegetable Read More …
1 Lg. Rabbit cut in pieces 3 tablespoon Butter 2 Red Onion, sliced 2 Carrot, sliced 2 Celery stalks, diced 2 tablespoon Minced Garlic, Fresh (Bottled Ok) 1/4 teaspoon Thyme 1/4 teaspoon Marjoram 1 c Chicken Stock 2 tablespoon Vinegar Read More …
1-1/2 lb rabbit joints 1 tablespoon salt 1 chicken bouillon cube 2 onions, quartered white pepper 1 tablespoon cornflour 3 tablespoon cream 1 teaspoon French mustard Cover rabbit joints with cold water in a large pan, add salt and leave Read More …
1 rabbit, jointed 450ml red wine 2 tablespoon white vinegar 6 peppercorns 2 bay leaves 1/2 teaspoon thyme small sprig rosemary 115g prunes 60g butter 45g flour salt and pepper Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, Read More …
Serves: 2 1 whole rabbit 2 tablespoons oil 1 tablespoon flour 3 slices bacon, coarsely chopped 1 medium onion, coarsely chopped 3 teaspoons flour, extra 1 tablespoon tomato paste 1 small chicken bouillon cube, crumbled 3/4 cup water 1/3 cup Read More …
1 lb meat or fish 1/2 cup favorite berries (such as high bush cranberries, or blueberries) 3 tablespoon vegetable oil (or you can use the fat from the animal) Cut meat into thin slices and dry in oven at 200 Read More …
Servings: 4 1 whole caribou or venison backstrap or 1 beef tenderloin, butterflied vegetable oil seasoned salt * Italian seasoning ** Chile powder *** freshly ground coarse black pepper or 4 pepper blend Preheat oven to 475 F In a Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
1 fillet or whole loin bear (6 to 7 pounds) 2-3 tablespoon vegetable oil The Marinade 4 medium onions, chopped 4 carrots, chopped 3/4 cup vinegar 2 teaspoon salt 4 cups dry white wine 2 cloves garlic, minced salt and Read More …
1 rabbit, preferably not hung for too long. 200 g dried ceps, rehydrated in 300 ml hot water 300 ml red wine 2 large handfuls prunes 2 red onions double cream Joint the rabbit (if not already done) into hindquarters, Read More …
1 3 lb Rabbit, cut into 8 pieces 1/2 cup dijon mustard salt and freshly ground pepper 3 tablespoons peanut ol 1 tablespoon unsalted butter 1 bottle dry white wine 2 medium onions, finely chopped 1 tablespoon wondra flour several Read More …
Serving Size : 6 1/3 cup peanut oil 1 tablespoon unsalted butter 3 lb fresh rabbit, cut into serving pieces 1/2 cup whole grain mustard 3 cups dry white wine 1 cup creme fraiche salt to taste handful minced parsley Read More …
Individual Serve: 400g Kangaroo Back Loin Red Wine Beef Jus (fancy name for beef stock) Puff Pastry Bouquet Garni (parsley, thyme, oregano, bay leaves) Seasoning Carrot Celery Onion Marinate kangaroo in red wine for 1 day with bouquet garni, diced Read More …
250g Kangaroo Back Loin 1 Sweet Potato 1 Potato (large) 3 Baby Onions (roasted in the oven) 200ml Beef Jus (fancy name for beef stock) 1 TBL Bush Tomato Chutney 1 Parsnip 50g Butter Make a mashed potato with both Read More …
For those connoisseurs of kangaroo the Northern Territory Blue Flier is the best kangaroo meat you can get. Kangaroo is a very rich meat which is low on cholesterol, most people would not eat as much kangaroo as they would Read More …