Free Recipes Archive
Makes 2 to 4 servings 1 30-count size Idaho Potato herbs coarse sea salt Preheat oven to 350 degrees F. Bake the potato for roughly 1 hour and 45 minutes. Remove potato from the oven, herb crust it and bury Read More …
1 large Idaho® potato white wine vinegar oil Wash potato by scrubbing the skin, then slice into thin discs on a mandolin. Soak potato discs for 6 hours in 3 parts cold water, 1 part white wine vinegar. Rinse well Read More …
Makes 4 to 6 servings 2 pounds Idaho® potatoes, peeled, rough chopped 1 cup hard chorizo, chopped 4 tablespoons unsalted butter 1/2 bunch chives, finely chopped salt, to taste white pepper, to taste 1 cup sharp cheddar cheese, shredded Cook Read More …
While associated with New York’s celebrated Park Avenue Cafe, Chef David Burke developed Whipped Potatoes with Basil Oil – one of the most popular items on the menu. It is served as a side dish or under a poached or Read More …
Makes 4 to 6 servings Baking: 3 20-count size Idaho Potato olive oil coarse sea salt Filling: 2 cups bread cubes 1 cup fine diced onion 1 cup fine diced celery 1/2 cup chopped parsley 2 eggs salt pepper ground Read More …
Makes 12 servings 1/4 cup (2 ounces) butter 3/4 cup onion, finely chopped 12 Idaho potatoes (4-1/2 pounds), peeled and thinly sliced salt and pepper to taste ground nutmeg to taste 3 cups (1-1/2 pounds) skim milk 4 cups (12 Read More …
Makes 8 to 12 servings 4 medium size Idaho potatoes, peeled 1 cup crumbled queso aeejo or any other dry cheese 2 cups heavy cream 1/2 cup cilantro, chopped 1 pinch salt Slice potatoes very thin lengthwise (1/16-inch to 1/8- Read More …
Makes 6 servings 1-1/2 pounds red potatoes; cut in 1/2 inch cubes 2 tablespoons butter 2 tablespoons blue cheese 1 teaspoon minced fresh rosemary 2 tablespoons minced fresh parsley 1 dash salt, pepper, and cayenne Cook the potatoes 10 minutes Read More …
Makes 4 servings 6 tablespoons extra-virgin olive oil 2 pounds baby new potatoes, cut in half 1 Spanish onion, sliced paper-thin 3 cloves garlic, thinly sliced sea salt and pepper 1/4 cup water 1 bunch fresh oregano, stemmed, rinsed and Read More …
4 whole garlic heads 2 teaspoons olive oil 2 cups minced shallots 1/2 pound sliced mushrooms 2 tablespoons aged balsamic vinegar 2 1/2 cups light cream 2 tablespoons all-purpose flour 2 tablespoons chopped fresh thyme 1 teaspoon salt 1/4 teaspoon Read More …
200 g rich dark chocolate 2 oranges; zest and juice 600 ml double cream; + extra for decorating 25 g cocoa powder chocolate shapes; for decorating Yield: 6 servings Melt the chocolate with the orange juice and zest over hot Read More …
Yield: Makes 1 quart Half-and-half 1 cup Sugar 2/3 cup Cinnamon stick, broken in half 1 Ground cloves 1/4 tsp. Freshly grated nutmeg 1/4 tsp. Heavy (whipping) cream 2 cups Large egg yolks 4 Full-flavored honey 3 Tbsp. Mixed candied Read More …
4 cups chopped, peeled peaches 1 cup sugar 1 (12-ounce) can evaporated milk 1 (3-ounce) box vanilla instant pudding mix 1 (14-ounce) can sweetened condensed milk 4 cups milk Combine fruit and sugar and let sit for 1 hour. Put Read More …
1 cup granulated sugar 1/2 cup packed brown sugar 2 (12-ounce) cans (3 cups total) evaporated milk 1 tablespoon molasses 4 beaten eggs 2 cups whipping cream 3 cups peeled, cored, and finely chopped apple 1 teaspoon vanilla extract Apple Read More …
Whether served with ensaimadas or alone, this ice cream makes a perfect dessert. Makes about 1 1/2 pints. 1 pound (3 rounded cups) blanched almonds 8 cups water 2 1/2 cups sugar 2 tablespoons grated lemon zest 1 cinnamon stick Read More …
Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafes and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach Read More …
4 cups milk, divided use 2 cups granulated sugar 1/4 teaspoon salt 4 large eggs, beaten 1 quart fresh strawberries, hulled and quartered 1/3 cup firmly packed brown sugar 1 (8-ounce) package cream cheese, softened 3/4 cup half-and-half 1 tablespoon Read More …
“Food and sex are so related that when you start to do research it seems that every sort of food imaginable was at some point considered an aphrodisiac. To me, a perfect piece of fruit at its height of ripeness Read More …
PAYARD New York City Chef Francois Payard Yield: 12 Servings 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) In a saucepot bring the Read More …
This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll Read More …
12 dried chipotle chiles, stemmed 1/2 cup unsalted butter 1/2 cup diced onion 1 tablespoon fresh rosemary, minced 1-1/4 teaspoons freshly ground pepper 1 teaspoon minced shallot 1/2 teaspoon minced garlic 1 cup dry white wine 2 cups whipping cream Read More …
4 poblano chiles 1-1/4 cups grated Monterey jack cheese, divided 1 tablespoon olive oil, plus some for frying 3/4 cup sour cream 2 flour tortillas, torn in quarters 1-1/2 teaspoons salt or to taste 10 corn tortillas (white-corn or other Read More …
1 tablespoon olive oil 1 tablespoon high gluten flour 1 tablespoon tomato paste 1-1/2 teaspoons hot chili powder 1/2 tablespoon fresh crushed garlic 1/2 quart strong chicken stock Salt and pepper to taste Make a medium dark roux with the Read More …
Source: Frasher’s Smokehouse & Lounge, Scottsdale, Arizona 3 gallons water 1 onion, diced 2 ribs celery, diced 1 carrot, diced 8 cloves garlic 12 peppercorns 1 bay leaf 1 tablespoon dried rosemary 1 tablespoon dried thyme 1 cup honey (more Read More …
3 ripe avocados 3 medium green tomatoes 4 tomatillos 3 garlic cloves Several cilantro sprigs 2 or 3 jalapenos 1 1/2 cups sour cream Boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes over medium heat in an ample saucepan Read More …
1 chicken bouillon cube 175 ml boiling water 3/4 cup 50 ml olive oil 1/4 cup 40 ml flour 3 tbsp 175 ml milk 3/4 cup 2 egg yolks, beaten 50 ml parmesan cheese, grated 1/4 cup 1 ml salt Read More …
1/3 cup water 2 tablespoons water 1 1/2 teaspoons cornstarch 2 tablespoons amaretto or other almond-flavored liqueur 1/2 teaspoon lemon juice 1 1/2 tablespoons sliced almonds 1/4 teaspoon almond extract Combine first 3 ingredients in a small saucepan; stir well. Read More …
1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean 1/2 cup sugar additional pure vanilla extract to taste In a heavy, non-reactive saucepan, combine vinegar, port, and vanilla bean that is split open and seeds scraped into Read More …
Many vegetarians prefer to stay away from animal products altogether, this mayonnaise substitute will help. 1/2 cup of soy milk 1/4 teaspoon mustard 2 teaspoons of lemon juice Dash of salt 1/4 teaspoon of paprika 6 teaspoons of vegetable oil Read More …
125 ml extra virgin olive oil 1/2 cup 375 ml fresh basil leaves, snipped 1 1/2 cup 1 medium onion, chopped 1 medium green pepper, chopped 1 medium mild chile pepper, chopped 375 ml zucchini, trimmed & diced 1 1/2 Read More …
Barbecue Basil, Bay Leaves, Chervil, Garlic, Onions, Oregano, Parsley, Rosemary Bearnaise Chervil, Mustard (ground), Tarragon Butter Basil, Chives, Parsley, Rosemary, Sesame Seeds, Summer Savory Cheese Caraway Seed, Cumin Seed (ground), Mustard Seed (ground), Sage Cranberry Mint Cream Chives, Green Dill, Read More …
1 Spanish onion, coarsely chopped 1 carrot coarsely chopped 1 stalk celery, coarsely chopped 1 Granny Smith apple, coarsely chopped 2 cloves garlic 2 tablespoons grapeseed oil 1 750 milliliter bottle Burgundy 2 cups Port 1 cup chicken stock In Read More …
To prepare satiny smooth sauces, including gravies, use a wire whisk. Stir often and don’t forget the corners. Stir vigorously, if necessary, to remove lumps as the sauce or gravy cooks. Gravy To give gravy great color and flavor, add Read More …
Soak meat in a tangy marinade bath, which tenderizes and permeates it with mouthwatering flavor. A dip in a marinade can transform average grilled foods into fabulous meals. Marinades serve two purposes: They add flavor, and they promote crisp, brown Read More …
1/2 cup olive oil 1/2 cup chopped onions 1/4 cup fresh chopped garlic 1 teaspoon each, salt and sugar 1/4 teaspoon pepper 1 tablespoon dried basil 1 28 oz can diced tomatoes 1 28 oz can pureed tomatoes Saute onions Read More …
2 cloves garlic, minced 1 onion, chopped 1 green pepper, chopped 2 celery ribs, chopped 1 can diced tomatoes 5 ml sugar 5 ml vinegar 5 ml salt 2 ml dried basil 2 ml dried thyme 15 ml soy sauce Read More …
Makes 2 quarts 1 1/2-inch piece gingerroot, peeled and minced 1/2 head garlic, peeled and crushed 2 pounds creamy peanut butter 1/2 cup chicken stock 1/4 cup light soy sauce 2 tablespoons chili oil lime juice to taste 1/4 cup Read More …
This is great served over whole grain or pasta – we recommend basmati rice. Makes 2 1/2 cups 1 3/4 cups coconut milk 1/3 cup peanut butter 2 1/2 tablespoons maple syrup, or to taste 2 tablespoons Nama Shoyu, or Read More …
1 Can Whole tomatoes (35 Ounce can) 1 Teaspoon Basil, Oregano, or Marjoram 1 Clove Garlic, peeled, crushed and minced 2 Tablespoons Tomato paste, optional Black pepper, freshly ground, to taste Salt, to Taste Pour the contents of the tomato Read More …
2 tomatoes, cut in half 2 red peppers, cut in half & seeded 2 medium red onions, cut in half 1 garlic head, peeled & cloves separated Place tomatoes, peppers, onion and garlic cut side up on large cookie sheet. Read More …
A tasty corn sauce that goes well on seafood. I actually like this drizzled lightly over a salmon or crab cakes. 2 Shallots, chopped 1 cup Whole kernel corn, drained 1/4 cup Poblano chili, chopped fine Salt to taste 1 Read More …
75 ml dried mushrooms, rinsed 6 sun dried tomatoes, cut in halves 796 ml can crushed tomatoes 1/2 medium onion, finely chopped 2 cloves garlic, crushed 398 ml can white kidney beans, drained 125 ml red wine 30 ml green Read More …
Kg. 1 tomatoes for sauce, 3 garlic cloves, 1 onion, basil, olive oil, salt and pepper. Cook chopped tomatoes, sliced onions, chopped garlic, basil and salt for 20 minutes on a low flame. When ready, sieve. Put sauce back in Read More …
50 gr. capers, mint, parsley, 2 anchovies in olive oil, 200 gr. soft part of bread, a cup of vinegar, 1 hard boiled egg, oil, salt and pepper. Mince parsley, mint and capers. Apart, press anchovies in a little oil Read More …
Perfect as a glaze for any poultry dish, or a dipping sauce for Rangoon’s or spring rolls. The jalapeno gives it a kick! Makes 4 servings 1 12-ounce can peach preserves 2 tablespoons tomato paste 1/2 each jalapeno, seeds and Read More …
2 onions, chopped 2 tablespoons corn oil 1 cup water 3 garlic cloves, chopped 1 cup chopped celery 1 (16 ounce) can whole tomatoes 1 (16 ounce) can tomato sauce 2 pounds Wild American shrimp 6 thin slices lemon 1 Read More …
Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some Read More …
1/3 cup sugar 1/4 cup water 1/3 cup light corn syrup 2 cups pureed watermelon 1 tablespoon lemon juice Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Read More …