Free Recipes Archive
Serves 4 400g – fresh mango (dig out the mango flesh and leave aside) 320g – fresh crab claws (without shell) 80g – potatoes (cubed) 60g – green apples (cubed) 60g – carrots (cubed) 40g – celery (cubed) 12g – Read More …
1 pound fresh broccoli, cut into florets 1/2 small red onion, chopped 1 cup shredded Mozzarella cheese 8 slices bacon, cooked and crumbled 1/2 cup mayonnaise or salad dressing 1 tablespoon white wine vinegar Serving Size : 6 Place broccoli, Read More …
A perfect choice for an entree dish at a buffet brunch. For the sake of time and convenience, prepare the recipe the night before, except do not add the eggs, cover and refrigerate. Next day, allow the stuffed potatoes to Read More …
Serving Size : 10 1-1/4 pounds Golden Delicious, Gala or Granny Smith apples, peeled, quartered, cored, sliced — (3 cups) Cinnamon Sugar 1/3 cup sugar, mixed with 1 teaspoon ground cinnamon (set 1 teaspoon mixture aside) 3 tablespoons butter or Read More …
Source: Recipe by Linda Burney Co-owner of Gateway Lodge at Cook’s Forest NOTE: Simmer chicken in chicken broth for a few minutes, until just done. Overcooking makes the chicken dry 1 cooked boneless chicken breast, about 3/4 pound 1/4 cup Read More …
16 ounces whole-berry cranberry sauce 8 ounces crushed pineapple, drained 1 teaspoon lemon juice 8 ounces commercial sour cream lettuce leaves, optional Serving Size : 8 Combine first 4 ingredients; stir until blended. Pour mixture into an 8 1/2- x Read More …
2 cup grated carrots 1 cup unsweetened crushed pineapple, drained 1/2 cup raisins 1 (8 oz.) carton plain low-fat yogurt Combine carrots, pineapple and raisins; mix well. Chill for 2 to 3 hours. Stir in yogurt and serve on lettuce Read More …
1 or 2 Large, Crisp Lettuce Leaves (Bunny Bed) 1 Pear Half, Chilled (Bunny Body) 2 Raisins or Dried Cranberries (Bunny Eyes) 1 Red Cinnamon Candy, Cherry, or Gum Drop (Bunny Nose) 2 Blanched Almonds (Bunny Ears) or 1 Square Read More …
makes 1-1/2 cups/serves up to 6 Juice of 1/2 lemon Juice of 1/2 orange Juice of 1/4 lime 1 tablespoon balsamic vinegar Apple cider vinegar 1/2 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 1/2 cup salad oil 1/2 Read More …
Salad Makes 2 servings 2 cups fresh baby greens 4 to 6 leaves Boston bib lettuce 2 to 4 leaves radicchio lettuce 4 leaves Belgian endive 3 plum tomatoes, cut in half 8 thin slices English cucumber 4 to 6 Read More …
1-1/2 teaspoons oil 1/3 cup diced onion 2 tablespoons diced green bell pepper 1/4 cup diced celery 1/3 tablespoon minced garlic 1 pound jumbo lump crab meat 2 tablespoons seafood seasoning 1-1/2 teaspoons hot red pepper sauce 1-1/2 teaspoons Worcestershire Read More …
1 tablespoon minced garlic 1 ounce grated Parmesan cheese 2 ounces anchovies Juice of 1 lemon 1 egg 1 tablespoon Creole mustard 1 tablespoon Worcestershire sauce 1/4 cup red wine vinegar 1-3/4 cups cottonseed or other vegetable oil 1 tablespoon Read More …
Brennan’s restaurant won first place in the Most Creative category in the 1999 Caesar salad competition. This recipe was created by executive chef Carl Walker. 1-1/2 cups Brennan’s Creole Caesar Dressing 2 ounces pepper vodka (recipe developed with Absolut) 2 Read More …
1 Romaine lettuce head 1/3 c Salad oil 1 Garlic clove, crushed 3/4 teaspoon Salt 1/4 teaspoon Dry mustard 1/4 teaspoon Pepper, ground 1-1/2 teaspoon Worcestershire sauce 6 Anchovy fillets, drained and very finely chopped 1 Egg yolk 2 tablespoon Read More …
1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick 8 cups torn salad greens 3/4 cup prepared Italian dressing Roasted Vegetables: 16 small mushrooms 1 large red, yellow or green bell pepper, cut into 1-inch wide Read More …
4 tablespoons olive oil 3 tablespoons red wine vinegar; or balsamic vinegar 1 teaspoon salt 1/2 teaspoon basil few drops hot pepper sauce; eg Tabasco 1 clove garlic; crushed 175 g dry pasta; cooked and rinsed 300 g cooked roast Read More …
Chef Tony Liu of August – New York, NY 1 pound Kosher salt 4 beets, 2 red and 2 yellow (Paffenroth Farm, NY) 1 shallot, diced 2 Tablespoons red wine vinegar 1 Tablespoon anchovy paste 6 Tablespoons extra-virgin olive oil Read More …
Squid poached in marinade with kiwi fruit 2-3/4 lbs. whole small squid, cleaned as directed for strips; or 2 lbs. cleaned mantles 2 cups dry white wine 3/4 cup regular-strength chicken broth 2 large cloves garlic, minced or pressed 3/4 Read More …
This is great for hot summer days! Source: Chef: Leesha Ingdal – Byerly’s 1-1/2 pounds boneless, skinless chicken breast halves 1 (1/4-inch thick) slice gingerroot 1/8 teaspoon Oriental five spice powder 1 cup dry white wine Water 2/3 cup mayonnaise Read More …
DRESSING INGREDIENTS 1 tablespoon finely minced shallots 1/4 teaspoon fresh minced ginger 1/4 teaspoon salt 1/2 teaspoon sugar 1 tablespoon burgundy 2 tablespoons raspberry vinegar 4 tablespoons olive oil 1/4 cup sundried cranberries fresh ground pepper to taste SALAD INGREDIENTS Read More …
Dressing 3/4 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon-style mustard 1 tablespoon honey (or to taste) 1 teaspoon salt 1/4 teaspoon fresh ground black pepper Salad 2 cups mixed iceberg and romaine lettuces for each serving Read More …
Source: Chef Sue Erickson, Dayton’s Marketplace 2 cups orange juice 2 tablespoons Marketplace Balsamic Vinegar 2 tablespoons chopped red onion 1 jalapeno pepper, seeded, chopped 3/4 cup olive oil 1 tablespoon honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground Read More …
Source: Chef Marianne Belardi – Cowboy Ciao Restaurant, Phoenix, Arizona 1/2 cup Israeli (pearl) couscous, cooked 1/2 cup Roma tomatoes, diced 1/2 cup super-sweet dried corn 1/2 cup arugula, chopped 2 ounces smoked salmon, diced 2 ounces asiago cheese, crumbled Read More …
Yield: 1 servings 1 md Pomegranate 2 md Firm ripe bananas 2 tablespoon Fresh lime juice 1 tablespoon Date sugar 1/4 teaspoon Salt Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, Read More …
Torn red leaf or radiccio lettuce Torn Romaine lettuce 3/4 cup Finely chopped dried starfruit 1 Pear, thinly sliced 2 Bananas, such as manzano, burro or red, peeled and sliced 1 lg Orange, peeled, halved and sliced SHERRY DRESSING 1/4 Read More …
1 teaspoon finely shredded orange peel 1/4 cup orange juice 1/4 cup salad oil 1-1/2 teaspoons poppy seed 1 papaya 2 red grapefruit 1 head Belgian endive Boston or Bibb lettuce leaves 1/3 cup sliced almonds (optional) Red-tip Belgian endive Read More …
Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over Read More …
2 cups chopped cooked chicken 4 hard-boiled eggs, chopped 2 cups diced celery 1/2 cup chopped toasted almonds 1/2 teaspoon salt 2 Tablespoons grated onion 2 Tablespoons lemon juice 1 cup mayonnaise 1 cup crushed potato chips 1/2 cup grated Read More …
1 large round loaf peasant bread, cut into 1-inch cubes, about 4 cups 1 shallot, finely chopped 1 clove garlic, smashed to a paste 2 teaspoons grated lemon rind 1/4 cup balsamic vinegar salt and freshly ground black pepper 1/2 Read More …
Yield: About 4 to 6 servings Corn oil, for frying 4 ounces thinly slices prosciutto, cut into 2-inch squares Dressing 1 tablespoon Dijon mustard 2 teaspoons granulated sugar 3/4 cup water 2 teaspoons minced, fresh garlic 1/3 cup red wine Read More …
1 clove garlic 3 tablespoon lemon juice 1 tablespoon hoisin sauce 1/8 teaspoon red pepper flakes Pinch of white pepper 1 lb. medium peeled shrimp 1 medium head cabbage, grated 1 carrot, grated 1 cup chopped watercress 2 ripe red Read More …
3 cups chopped tomato 3/4 cup red or yellow bell pepper, diced 1/4 cup red onion, finely chopped 1 tablespoon sugar 3 tablespoons cider vinegar 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup lemon juice 1/4 cup Dijon mustard 3 Read More …
Yield: 4 Servings 2 1-1/2 pound live lobsters 1 English cucumber, peeled, seeded and thinly sliced Salt 1 bunch dill, picked 1/2 cup canola oil Zest of 1 lemon Pepper, to taste 1 cup plain yogurt In large stockpot, add Read More …
4 boneless, skinless chicken breasts, cut in small finger-size pieces Marinade: 2 jalapeño peppers, stems and seeds removed, slice thin 1-1/2 tablespoon crushed red pepper flakes 1-1/2 tablespoon cayenne pepper salt and ground black pepper to taste 2 cup heavy Read More …
2 bananas 1 onion 2 rashers (strips) bacon 1 green capsicum chile pepper 1/4 cup grated cheese 1 cup whole kernel corn, fresh or frozen 1 cup pineapple pieces 2 tablespoon lemon juice 2 tablespoon oil Slice bananas, chop onions, Read More …
a few lettuce leaves; torn in pieces 225 g goats’ cheese; split into 4 discs 4 ripe pears; cored and chunked 110 g walnuts; chopped 1 bunch watercress; trimmed 4 tablespoons lemon juice 6 tablespoons olive oil Yield: 4 servings Read More …
1-1/2 cups tightly packed torn red leaf lettuce 1/2 cup tightly packed trimmed watercress 1/2 cup red pear, thinly sliced 2 tablespoons crumbled feta cheese 1 tablespoon balsamic vinegar 1 teaspoon water 1 teaspoon walnut oil or vegetable oil 1 Read More …
Serving Size : 2 2 cups Romaine lettuce, shredded 2 cups Iceberg lettuce, shredded 1 cup Spinach, shredded OR 1 cup Swiss chard, shredded 12 Radishes, whole or sliced 1 cup Endive, curly 1 Cucumber, sliced 2 Stalks celery, diced Read More …
11 oz white cabbage, finely sliced 11 oz carrots, very finely sliced 1 shallot, chopped 2 sticks celery, cut into fine matchsticks zest and juice of 1 orange 4 tablespoon sunflower oil 1 teaspoon Dijon mustard salt and freshly ground Read More …
For each salad: 1/2 cup fat-free cottage cheese 1 slice pineapple 1/2 banana 1 maraschino cherry Place cottage cheese in a small bowl. Place pineapple slice on cottage cheese. Put banana candle in the middle of the pineapple and top Read More …
Source: Chef Vittorio Renda 4 ounces Italian vinaigrette dressing 4 ounces roasted red peppers 3 ounces feta cheese, crumbled 3 ounces provolone cheese, diced 1 ounce pepperoni, thinly sliced pieces 1-1/2 ounces mortadella, thinly sliced pieces 3 pepperoncini peppers 2 Read More …
Source: Walt Disney’s Blue Bayou 16 ounces pecans 6 ounces butter 8 ounces brown sugar .05 ounce cayenne pepper Roast pecans in a preheated 350 degree F oven for about 15 minutes or until roasted. Separately place skillet over stove Read More …
11 ounces mandarin oranges in light syrup, (1 can) undrained 2 tablespoons red wine vinegar 1 teaspoon olive oil 1 teaspoon Dijon mustard 1/4 teaspoon minced fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon pepper 2 ounces diced Monterey Jack Read More …
2 cup quick-cooking couscous 1-3/4 cup boiling water 2 cup romaine, sliced 1 cup diced, cored plum tomatoes 1/2 cup minced curly leaf parsley 1/3 cup thinly sliced green onions 1/4 cup chopped fresh dill 2 tablespoon chopped fresh mint Read More …
The mint of choice is spearmint, but any fresh mint will work. 2 cups nonfat yogurt 2 cucumbers 1 or 2 cloves garlic, minced (1 or 2 teaspoons) Salt Freshly ground black pepper 1/3 cup chopped fresh mint (preferably spearmint) Read More …
SALAD 3 c Cooked turkey; diced (preferably white meat) 2 c Wild rice; leftover, cooked 1/2 c Rehydrated cranberries, drained (to rehydrate dried cranberries, pour boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain) 1/4 c Read More …
1 pkg cream cheese, (2 ounce) 2 TB mayonnaise 2 TB sugar 1 can whole cranberry sauce 1 cup crushed pineapple, drained well 1/2 cup chopped walnuts 1 pkg Dream Whip, whipped Soften cheese; blend in sugar and mayonnaise. Add Read More …
1 pound beef shoulder steak or 1 pound beef top round steak, cut 1-inch thick 1 (5-1/2 ounce) can spicy 100% vegetable juice 8 cups mixed greens or 1 package (10 ounces) romaine and leaf lettuce mixture 1 cup baby Read More …
Serves 6 2 large sweet potatoes 2 teaspoon canola oil salt and freshly ground black pepper 1/4 cup minced green bell pepper 1/4 cup minced red bell pepper 1 jalapeño pepper, seeded and finely chopped 2 green onions, finely sliced Read More …
In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan. Source: Hemingway’s, Hyatt Regency Grand Cypress Resort, Orlando, Florida Yield: 4 to 8 servings depending on course 1 ounce Read More …