Free Recipes Archive
Makes 4 servings 600ml double cream 50g instant coffee 1 vanilla pod, sliced lengthwise 1 cinnamon stick 6 medium egg yolks 85g caster sugar 65g caster sugar 130ml water 150g caster sugar 130ml Kahlua 6 medium egg yolks 60g soft Read More …
If you like cheesecake you will love this recipe! Chocolate, strawberries, and whipped topping make this a wonderful dessert. 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 3 squares semi-sweet Baking Chocolate, Read More …
Chef Randy Mikulas The Broadmoor, Colorado Springs, Colo. Yield: 8 servings French bread 1 loaf Dried cranberries 1 cup Water as needed Eggs 7 Sugar 3/4 cup Vanilla 2 Tbsp. Cinnamon 1 Tbsp. Salt 1/2 tsp. Milk 2 qt. White Read More …
Chef David Gilbert of Luqa Dallas, TX Yield: 2 Servings Sweet Potato Cream: 2 sweet potatoes 1 quart heavy cream 1 cinnamon stick 3 pieces of star anise 3 ounces brown sugar Pinch of nutmeg powder Fried Sweet Potatoes: 1 Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 6 Tubes Rosewater Cream: 1 Tablespoon rosewater 1 cup heavy cream Passion Fruit Curd: 6 egg yolks 1/2 cup sugar 1/2 cup passion fruit puree 1 pinch kosher salt 1 lemon, Read More …
Makes 14 to 16 servings. Chocolate Wafer Crust 1 (8 1/2-ounces) package chocolate wafers (Chocolate Teddy Grahams can be used) 2 tablespoons unsalted butter, melted To make crust, crush wafers. Add melted butter to make crumbly dough. Press into bottom Read More …
3/4 stick butter 3 heaping tablespoons cocoa 3 heaping tablespoons flour 1/2 teaspoon salt 3 cups milk 1 cup sugar Melt butter in heavy sauce pan. In a medium mixing bowl, mix together flour, sugar, salt and cocoa. Add one Read More …
Chocolate Pate: 8 ounces semi-sweet chocolate 4 ounces butter 6 whole eggs (separate 2) Melt chocolate and butter in a double boiler and then cool. Beat 4 whole eggs and 2 yolks in mixer until they fall off beaters in Read More …
Raspberry Sauce: 1 cup raspberry juice from fresh or frozen berries 1 tablespoon cornstarch Whispers: 1/2 cup chocolate chips 1-1/2 tablespoons butter 1 small package (3 ounces) cream cheese, softened 3 tablespoons confectioners’ sugar 1 package (2.1 ounces, 15 count) Read More …
1-1/2 cups broken Oreo cookies 1/3 cup walnuts 3 Tbsps melted butter 1-1/2 lbs (3- 8 ounce packages) cream cheese (room temperature) 1 cup sugar 2 eggs 8 ounces finely chopped white chocolate 1-1/2 cups sour cream 1 teaspoon vanilla Read More …
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give Read More …
The month of February is known for sweets so leave it to Georgia’s only Mobil Five-Star, AAA Five-Diamond hotel to kick off its ultimate chocolate buffet featuring made-to-order hot desserts and select prepared treats. The following is one of many Read More …
Chef Cathal Armstrong of Restaurant Eve – Alexandria, VA Yield: 6 Servings 3 (2-pound) lobsters 3 egg yolks 1/2 quart of cream 1 fennel bulb 1 cup Champagne 1/4 cup chicken stock 1 sprig tarragon 1/2 vanilla bean 1 piece Read More …
Chef Sam Mason of Tailor, New York (opening soon!) Yield: 4 Servings Banana-Cocoa Raviolis Base: 800 grams sugar 480 grams glucose 120 grams chocolate powder 600 grams water Raviolis: 1 Kilo banana puree 237 grams base 137 grams water 1.5 Read More …
Makes 4 servings 1-1/2 tablespoons avocado honey, warmed 1 tablespoon powdered sugar 1 teaspoon lemon juice 1/8 teaspoon freshly ground nutmeg pinch of salt 1 California avocado, cut in 1/2-inch dice (about 8 ounces) 1/2 cup French pastry cream 4 Read More …
250 ml sweet potato, peeled & cubed 2 medium bananas, sliced 250 ml milk 2 ml coconut extract 1 small cinnamon stick 15 ml frozen orange juice concentrate 2 ml vanilla extract 30 ml slivered almonds Boil sweet potatoes in Read More …
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
FILLING: 4 medium peaches, peeled and sliced 2 tablespoon flour 1 teaspoon cinnamon 1 tablespoon lemon juice 1-1/2 cups fresh or frozen blueberries or saskatoons TOPPING: 1/2 cup oatmeal 1/3 cup flour 1/2 teaspoon cinnamon 1/4 cup margarine 1/3 cup Read More …
1-1/2 cups low-fat vanilla yogurt 1/2 cup light whipping cream 1 tablespoon confectioners’ sugar Line a colander or strainer with cheesecloth and set over a bowl. Place the yogurt in the cheesecloth, place bowl in refrigerator and let drain for Read More …
1 envelope Knox unflavored gelatine 1/4 cup cold water 2 cups (1 pint) whipped or heavy cream 1/2 cup powdered sugar Chill large mixing bowl at least 15 minutes. Meanwhile, in small saucepan, sprinkle unflavored gelatine over cold water; let Read More …
500 gr. of wheat, 120 gr. of starch, water, 1 litre and means of milk, 200 gr. of sugar, lemon rind, 50 gr. of zuccata, 200 gr. of bitter chocolate. Make to soften the wheat in a pan with water Read More …
1 sponge cake, 400 gr. chopped pistachios, 500 gr. apricot jam, 200 gr. candied fruit. For the ricotta cheese filling: 500 gr. sheep ricotta cheese, 300 gr. sugar, 50 gr. plain chocolate, 50 gr. candied fruit, cinnamon. For the custard: Read More …
4 eggs, 4 full tablespoon roasted almonds, 4 tablespoon sugar, a knob of lard, cinnamon, gr. 300 candied fruit jam, a cup of custard, icing sugar. Beat eggs, sugar and finely chopped almonds. In a pan, slightly greased with lard, Read More …
1-1/2 cups sugar 4 eggs 1/2 cup sugar 8 ounces cream cheese 1 14-ounce can sweetened condensed milk 1 large can evaporated milk 1 tablespoon pure Mexican vanilla extract Melt 1-1/2 cups sugar over low heat. Pour into a shallow Read More …
Makes 4 plus servings Fall Fruits: 2 pears, peeled and thinly sliced 3 apples, peeled and thinly sliced 4 tablespoons brown sugar 1/2 cup dried cranberries 3 tablespoons unbleached, all purpose flour 1 teaspoon ground cinnamon Sauce: 1 cup sugar Read More …
“Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two Read More …
Meringue 125ml egg whites 180g castor sugar 1 teaspoon vanilla essence 1 teaspoon white vinegar 1 teaspoon corn flour cooking oil for greasing icing sugar for dusting Apricots 100g white sugar 100ml water 1 tablespoon allspice 1 tablespoon brown sugar Read More …
Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL Yield: 8 Servings 1 large bulb of fennel 2 stalks leek, white part only 2 Tablespoons butter 1/2 cup anisette 1 large potato, peeled and diced 1/2 quart heavy cream 1 teaspoon Read More …
4 potatoes, peeled & halved 1 l cabbage, coarsely shredded 4 cup 2 onions, sliced 50 ml butter 1/4 cup 2 ml salt 1/2 tsp 1 ml pepper 1/4 tsp – pinch mace – – pastry for double crust (9 Read More …
By Chef Karl Dobler portion 4 The Ravioli Dough 500 g : flour, plain 50 g : flour, fine, semolina 1 no : eggs, whole, fresh 1 no : egg yolks, fresh 60 ml : oil, olive 250 ml : Read More …
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
1 large tomato, halved, seeds removed 2 jalapeno peppers, halved, seeds removed 1 red bell pepper, halved, seeds removed 1/2 yellow onion, peeled 1 pound medium shrimp, peeled, deveined, halved lengthwise 3/4 cup freshly squeezed lime juice 1/2 cup freshly Read More …
Leonard Cernko, from Austria, is chef de cuisine at the Ritz-Carlton Hotel. For 10 portions: 80 pieces of crayfish 400g root vegetables: carrots, celery, celeriac, leek and tomato, cut into diamonds chervil For the stock: 100g butter 2 teaspoons of Read More …
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
from Chef Rob Klink of Oceanaire – Washington DC Yield: 1 Serving 6 oysters, on the half shell 1 stick butter, melted 1 Tablespoon garlic, chopped 1 Tablespoon shallots, chopped 3 Tablespoons lemon juice Salt, to taste Pepper, to taste Read More …
From spanakopita to baklava, the Greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a Read More …
To save on cooking time, have your seafood market steam and chop your lobster meat. 4 (1 pound) lobsters* or 1 pound lobster meat 1/4 cup mayonnaise 1/4 cup finely chopped celery 1 tablespoon fresh lemon juice 1/4 teaspoon salt Read More …
5 pounds large shrimp (7 pounds with head on) 1 pound butter 1/2 cup freshly-ground black pepper Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter Read More …
Marinade 1/2 cup olive oil 2 tablespoons fresh lemon juice 2 teaspoons garlic, minced 1 tablespoon tarragon, fresh, minced or 1 teaspoon tarragon, dried Salt and pepper to taste 24 shrimp, extra-large, shelled and deveined, tail on 4-6 wooden skewers, Read More …
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 4- 7oz Salmon Fillets Pomegranate Marinate Ingredients: 1 cup Pomegranate Juice 1/2 cup extra Virgin Olive Oil 2 tbls. Chopped Parsley 1/2 cup Red Wine 1 tbls. Kosher Salt 1 Read More …
2 can crabmeat, drained (6 oz / 170 g) 50 ml mayonnaise 1/4 cup 50 ml sour cream 1/4 cup 30 ml fresh dill, chopped 2 tbsp 75 ml green onion, finely chopped 6 tbsp 375 ml fine dry bread Read More …