Free Recipes Archive
For the gravy 1/2 cup vegetable oil 1 cup all-purpose flour 1 tablespoon chopped garlic 7 ounces canned chipotle peppers in adobo sauce, chopped 4 or 5 ears fresh corn, boiled and kernels removed 6 cups chicken stock Salt and Read More …
1 cup quick cooking grits cooked and cooled slightly 1 cup brown sugar 2 teaspoons flour 2 large egg lightly beaten 4 tablespoons milk 2 tablespoons butter or margarine melted 1 teaspoon pure vanilla extract 1 teaspoon white vinegar One Read More …
Yield: 8 servings 1-1/2 cups Quick grits 1-1/2 teaspoons Salt 6 cup Boiling water 1/2 cup Butter 2 cups Shredded cheddar cheese 2 tablespoons Finely chopped jalapenos 3 Eggs, beaten 1 Can, cream of chicken soup 1/2 teaspoon Salt Preheat Read More …
2 eggs 1/2 cup flour milk to make thick batter After the grits are dipped in the batter, fry them in a lightly greased skillet until lightly brown over a med. Heat so as to heat thoroughly. Serving size is Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
1 kg carrots, peeled & sliced 125 ml sugar 20 ml cornstarch 175 ml unsweetened pineapple juice 30 ml butter or margarine 30 ml fresh mint leaves Cook carrots until tender crisp; drain and set aside. In the same saucepan; Read More …
2 medium aubergines; halved lengthways 2 tablespoons olive oil 1 large onion; finely chopped 2 tablespoons tomato puree 1 tablespoon medium curry powder 15 g fresh coriander leaves 75 g natural yogurt 6-8 small pita breads; to serve 2 lemons; Read More …
This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce, makes an eye-catching combo. Makes 12 servings 1 2/3 cups (12 ounces) prepared Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet! Makes 12 servings 2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar 1 tablespoon finely chopped shallot salt Read More …
Makes 6 servings 1/2 pound jumbo asparagus 1 pound boneless chicken (white or dark meat) 4 tablespoons salad oil 1 medium onion, sliced 1 red or green bell pepper, thinly sliced 1/4 teaspoon pepper 2 tablespoons sugar 2 tablespoons soy Read More …
4.25 L fresh corn kernels 500 ml cereal cream 500 g butter 250 ml sugar Mix all ingredients together in large roasting pan. Cook, uncovered, for 90 minutes in preheated 325 F (160 C) degree oven. Stir frequently. Cool then Read More …
500 g carrots, cooked & mashed 125 ml butter 3 eggs, beaten 5 ml vanilla 40 ml flour 5 ml cinnamon 2 ml nutmeg 125 ml sugar 5 ml baking powder In a large bowl; mix all ingredients with a Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
2 large vidalia onions 2 cups buttermilk 1-1/2 cups flour 1/2 cup white cornmeal cayenne, salt and freshly ground black pepper to taste about 3″ vegetable oil Peel 2 large vidalia onions, cut into 1/2 inch thick slices, and separate Read More …
Praprbeep Patra, one of the head chefs at Darbar, shares a recipe for an Indian okra dish. 450g okra 2 medium onions, chopped 2 tsp oil 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp Read More …
750 g parsnips, grated 1 1/2 lb 1 onion, diced 25 ml butter 2 tbsp 750 g potatoes, grated 1 1/2 lb 175 ml chicken stock 3/4 cup 60 g gouda cheese, shredded 2 oz fresh parsley, chopped salt & Read More …
Makes 8 servings 9 California tomatoes 1 tablespoon white vinegar 1/4 cup chopped dried parsley 1 tablespoon chopped fresh basil 1 teaspoon finely chopped garlic 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red hot pepper 1 pinch ground Read More …
1 yellow summer squash, sliced 1 zucchini, sliced 1 carrot, peeled and slice diagonally 1 tablespoon olive oil 2 tablespoon fresh basil, chopped or 1-2 teaspoon dried basil Saute the vegetables and basil in the olive oil in a nonstick Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
1 tablespoon (15 ml) olive oil 10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled 3 tablespoon (45 ml) sherry, port, Marsala, or sweet (red) vermouth 2 teaspoon (10 ml) sugar 1/2 teaspoon (2 ml) fennel seeds Salt Read More …
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
8 large tomatoes 1/2 teaspoon celery salt pinch garlic salt sliced bread 3/4 cup grated cheese 3 tablespoons chopped parsley 2 tablespoons butter worcestershire sauce 1 teaspoon cornstarch 1/2 cup sour cream juice of 1 lemon 1 teaspoon sugar 5 Read More …
Serving Size : 6 1 cup bread crumbs 2 teaspoons dried oregano 1 large globe eggplant, sliced 3/8 inch thick Olive oil 1/4 cup olive oil 1 clove garlic, minced 1 medium onion, chopped 2 pounds tomatoes or 2 large Read More …
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Marge Mitchell of Portland, OR. Simply fabulous in appearance, this dessert is built by layering crumbled Nestlé Toll House cookies and toasted walnuts between Read More …
Makes 1 serving Gazpacho Vinaigrette: 1 cucumber, peeled and seeded 6 Roma tomatoes, peeled 3 shallots juice of 4 lemons 1 cup tomato juice 2 tablespoons chopped flat leaf parsley 2 cloves garlic 1/2 cup chopped green onion tops salt Read More …
2 cups chopped mushrooms 3/4 cup chopped green onion 1/4 cup butter or margarine 2 tablespoons all-purpose flour 2 cups water, boiling 2 teaspoons chicken base or bouillon granules 1 cup half-and-half In a heavy skillet over medium heat, sauté Read More …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob Read More …
3 medium tomatoes, sliced 30 ml butter 50 ml fine breadcrumbs 40 ml fresh dill, chopped salt & pepper to taste 500 ml parmesan cheese, grated Place tomato slices on a cookie sheet. In a skillet; melt butter, add breadcrumbs, Read More …
Twice-baked sweet potatoes, subtly flavored with orange peel and nutmeg. 8 medium sweet potatoes or yams 1/2 cup LAND O LAKES® Butter, softened 1/3 cup firmly packed brown sugar 1/2 teaspoon grated orange peel 1/4 teaspoon ground nutmeg 2 medium Read More …
Before using, first grind the flax seed in a spice/coffee grinder, processor or blender to a granular consistency to release its inner phytonutrients. 1 1/3 cups water 2 tablespoons canola oil 3 tablespoons honey 1 1/2 cups white bread flour Read More …
8 to 10 baking potatoes, peeled and thinly sliced 1 cup sour cream 1 cup plain yogurt 10 to 12 ounces Gruyere cheese, shredded 1 medium onion, diced 1/4 cup chopped chives Salt and pepper to taste Bread crumbs, seasoned Read More …
2 cups quick cooking oatmeal 1 1/2 cups all-purpose flour 1 cup chopped nuts 1 cup firmly packed brown sugar 1 teaspoon baking soda 3/4 teaspoon salt 1 cup butter or margarine, melted 2 tablespoons vegetable shortening 1 1/2 cups Read More …
1 pound pitted dates, cut in pieces 1 pound glazed cherries, halved 2 pounds pecans, chopped 1/2 pound shredded coconut 1 pound glazed pineapple, cut in pieces 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract Grease three 8 Read More …
4 tablespoons butter 2 tablespoons all-purpose flour 1 cup heavy cream 2 cups diced cooked turkey 2 cups chopped broccoli 1/2 teaspoon seasoned salt 1/2 cup freshly grated Parmesan cheese In a saucepan, melt butter and gradually stir in flour Read More …
These minty treats are a cross between a cookie and a candy. They make a delicate end to a heavy meal or fit beautifully on a tea table of sweets. 1 cup vanilla wafer crumbs 3/4 cup finely chopped pecans Read More …
1 cup granulated sugar 4 tablespoons cornstarch 3 large egg yolks 2 cups milk 1 cup sweetened flake coconut 1/4 cup butter, softened 1 teaspoon vanilla extract 1 (9-inch) unbaked pie crust Preheat oven to 325°F. Combine sugar and cornstarch Read More …
1/4 cup milk 1 (3-ounce) package cream cheese 1 tablespoon butter 1/4 teaspoon salt (optional) 1/8 teaspoon black pepper 2 (15-ounce) cans whole kernel corn, drained Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low Read More …
1 2/3 cups all-purpose flour 1 cup brown sugar, firmly packed 1/4 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 teaspoon white distilled vinegar 1/2 teaspoon vanilla extract 2 Read More …
1 pound fresh whole mushrooms 1 teaspoon chicken or beef base 1/4 cup water 1/4 teaspoon dried tarragon leaves, crushed 3 tablespoons dry sherry 2 teaspoons cornstarch In a 10-inch skillet combine mushrooms, water, base and tarragon. Bring to a Read More …
A light and fluffy frosting that’s not too sweet. 2 cups vegetable shortening 8 cups powdered sugar 1/2 teaspoon salt 2 teaspoons clear imitation vanilla extract 6 ounces heavy cream Cream shortening until fluffy. Add confectioner’s sugar and continue creaming Read More …
2 ounces ham, sliced 2 ounces Swiss cheese, sliced 1 pound turkey, sliced 2 tablespoons vegetable oil 1 (10.75-ounce) can cream of broccoli soup 1/3 cup milk 2 green onions, sliced 1/8 teaspoon thyme Divide thinly sliced ham and sliced Read More …
1 cup water 2 teaspoons vanilla extract 1 large egg 3 tablespoons butter or margarine, melted 3 tablespoons powdered milk 1 teaspoon ground cinnamon 1 1/2 teaspoons salt 1/2 teaspoon baking powder 3 tablespoons sugar 1 tablespoon active dry yeast Read More …
1 can pineapple chunks, drained (reserve liquid) 125 ml water 50 ml cider vinegar 50 ml brown sugar 15 ml cornstarch 2 ml salt 2 can beets, sliced In a medium saucepan; add pineapple juice, water and vinegar. In a Read More …
Chef Frank Bailey Restaurant/Operation Boston College, Chestnut Hill, Mass. Yield: 8 to 10 servings Portabella mushrooms, sliced in half lengthwise 6 to 8 large Tomato, sliced 1 Zucchini, sliced rounds 1 large Yellow squash, sliced rounds 1 large Fire roasted Read More …
For 4 people 10 small baby artichokes 2 small spring onions 16 red mullet fillets 2 small fennel bulbs 6 cloves garlic 3 sprigs thyme 1/2 litre poultry bouillon (cube form can be used) Salt and ground white pepper Peel Read More …
300 gr. spelt, 1 onion, 500 gr. ripe tomatoes, 100 gr. pecorino cheese, olive oil, salt and pepper. Leave spelt into water for few days. Apart, brown a sliced onion, add chopped peeled tomatoes, salt and pepper. Add water and Read More …
5 normal size aubergines, 2 eggs, 100 gr. caciocavallo cheese, 50 gr. breadcrumbs, 200 gr. flour, basil, olive oil, salt. Chop aubergines and cook in salty water. Drain and when cold mix them with eggs, grated cheese, breadcrumbs, minced basil Read More …