Free Recipes Archive
1/4 cup milk 1-1/2 cups miniature marshmallows 1 7-ounce chocolate bar, broken into pieces 1 cup cold whipping cream 1 graham cracker crust In medium microwave-safe bowl, place milk and marshmallows. Microwave at high 1 minute. Stir well. If necessary, Read More …
8 Inch baked pie shell 4 tablespoon Flour 1/4 teaspoon Salt 1 cup Raisins 1 teaspoon Vanilla 1/2 cup Sugar 3 Egg yolks 2 cup Milk 1/4 cup Water 1/2 teaspoon Lemon extract Yield: 10 servings Mix raisins with water Read More …
6 md Tomato, green 2 tablespoon Lemon juice 1 teaspoon Lemon rind; grated 1/2 teaspoon Salt 1/4 teaspoon Cinnamon 3/4 cup Sugar 2 tablespoon Cornstarch 1 tablespoon Butter or margarine Pastry Yield: 6 servings Wash, remove stem ends, and slice Read More …
1/2 Cup Butter (melted) [or margarine] 1-1/2 Cups Sugar 3 tablespoon Flour 3 eggs (beaten) pinch salt 1 teaspoon Vanilla 1 Cup Buttermilk Nutmeg to sprinkle on top (optional) Combine the ingredients in order: mix the butter with the sugar, Read More …
1 cup milk 1/3 cup butter 1 teaspoon vanilla 3 eggs 1-1/2 cup sugar, granulated 1/2 cup Bisquick baking mix 2 bananas, medium, sliced 1 cup whipping cream, chilled 2 tablespoon powdered sugar Preheat to 350F. Grease pie plate, 9x Read More …
Source: The Jemison Inn Bed & Breakfast and Gardens, Jemison, Alabama – 40 miles south of Birmingham – located along the Peach Blossom Antique Trail! 1 (8 or 9-inch) graham cracker crust (your own or ready-made) 1 quart eggnog 1 Read More …
Source: Cranberry Bog Restaurant – Albany, New York 1 (9-inch) unbaked pie shell 2 eggs 1 cup granulated sugar 1/2 cup flour 1/2 melted butter (not warm) 1/2 teaspoon vanilla extract 1/4 cup bourbon 1 cup chocolate chips 1 cup Read More …
Source: Ivy House Restaurant – Williamsburg, Virginia 1 (8-inch) thin, rich pie crust 2 whole large eggs 2/3 cup yellow sugar 2/3 cup white Karo syrup 2/3 cup pecans, chopped 1/3 tablespoon vanilla extract Preheat oven to 300 degrees F. Read More …
1 Pastry shell, 9 inch 1-1/2 cup Flaked coconut 1-1/2 cup Graham cracker crumbs 1-1/2 cup Chopped pecans 1-1/2 cup Sugar 1 cup Egg whites; (6 to 7) Line a pastry-lined, 9 inch pie plate with a double thickness of Read More …
Source: El Jarro’s – San Antonio, TX 3 cups corn kernels (about 4 cobs of corn if using fresh corn) 8 medium poblano chiles, roasted 1/2 stick (4 tablespoons) butter 2 teaspoons minced garlic 1/2 cup chopped red bell pepper Read More …
Source: Black Kettle Restaurant – Milwaukee, Wisconsin 1 eggplant, about 7 inches long, unpeeled (see note) 1 medium onion, cut into 1/2-inch slices 1 whole jalapeno pepper (see note) 1 large red bell pepper, halved, seeds and stem removed Olive Read More …
Source: by Chef John Reilly, Food Director, Busch Gardens 1 (2-1/2 pound) beef chuck, 1/2-inch cubes 1-1/2 teaspoons salt 1 teaspoon black pepper 3 tablespoons vegetable oil 2 cups yellow onions, chopped coarse 1-1/2 teaspoons fresh garlic, chopped 3 tablespoons Read More …
3 pounds mixed onions, chopped thick (i.e. red, Spanish white, yellow, etc.) 4 ounce (1 stick) butter 6 ounce double or triple boch beer (Samuel Adams is one of the better-rated bochs) ** 1 lb. bread, broken into medium chunks Read More …
Soup 4 tbs. butter 2 tbs. vegetable oil 2 lbs. onions, thinly sliced (about 7 cups) 1 teaspoon salt 3 tbs. flour 2 qts. beef stock (fresh or canned) or beef and chicken stock mixed Croutes 12 to 16 one-inch Read More …
The word “etouffee” means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country. 3 pounds cleaned Read More …
1/2 cup dry cannellini or Great Northern beans 1/2 cup dry red kidney beans 1/2 cup dry garbanzo beans 1/2 cup dry lentils 1/4 cup dry split peas 1 small white potato, peeled and diced 4 or 5 cups chicken Read More …
1-1/2 lbs broccoli, chopped 1 qt chicken stock 1/4 lb butter 1/2 med onion, chopped 1 bay leaf 3/4 teaspoon salt 3/4 teaspoon white pepper 1/4 teaspoon onion salt 1/4 teaspoon garlic salt pinch basil, sage, thyme dash Tabasco sauce Read More …
4 cup Water 14-1/2 oz Reduced sodium chicken broth (canned) about 1-3/4 cups 1/2 cup Chopped onion 1/2 cup Medium QUAKER Barley* 2 Garlic cloves; minced 1/2 teaspoon Salt (optional) 1/8 teaspoon Black pepper 2 cup Chopped broccoli; OR… 9 Read More …
For wonton soup : 2 chicken breast halves without skin, cubed 1 lb medium shrimp, tail off, fresh or frozen 1 cup fresh spinach, torn in small pieces 1 cup sliced mushrooms 1 x 8 ounce can water chestnuts, drained Read More …
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be Read More …
Source: Rock Bottom Restaurant and Brewery – Milwaukee, Wisconsin 2 pounds venison tenderloin Kosher salt to coat venison 1 cup butter to sauté vegetables 4 cups diced yellow onions 4 cups diced celery 4 cups diced carrots 1-1/2 quarts mixed Read More …
Source: Chaya Brasserie, Los Angeles, California Chile Paste 3 dried pasilla peppers 2 tablespoons dry white wine Water Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 Read More …
2 tablespoons vegetable oil 1 4-pound chicken, cut into 8 pieces 3 tablespoons butter 4 parsnips, peeled, sliced 3 large carrots, peeled, thinly sliced 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1 pound baby new Read More …
2 live lobsters, 1-1/4 lb each 3 tablespoons olive oil 1 tablespoon fresh chopped garlic 1 tablespoon fresh chopped shallots 5 large celery stalks, roughly chopped 4 carrots, peeled and roughly chopped 1 large onion, roughly chopped 2 bay leaves Read More …
Equipment and Utensils – knife – small microwave-safe bowl – plastic wrap – microwave oven – stovetop burner – pot or large saucepan – mixing spoon – paper towels or salad spinner – food processor – small bowl – whisk Read More …
4 pounds snow crab clusters (legs) 4 quarts water (16 cups) 1 small onion, chopped 1-1/2 stalks celery, chopped 2 cloves garlic, quartered 2 potatoes, peeled and chopped 1/4 cup fresh chopped Italian parsley 2 teaspoons mustard seed 1 tablespoon Read More …
Makes 8 servings 1 whole broiler fryer, about 3 lbs. 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1 lemon 3 medium carrots, each pared and cut into 4 pieces 2 medium onions, each cut into 4 pieces 2 Read More …
6 ounces portabella mushrooms 6 ounces shiitake mushrooms 8 ounces button mushrooms 1 cup butter 1 cup all-purpose flour 1 teaspoon chopped garlic 1 cup diced tomatoes 1 cup diced yellow onions 2 teaspoons chopped fresh thyme 2 small bay Read More …
Serves: 4 2 heads garlic, unpeeled and seperated into cloves 6 tablespoons olive oil 1 medium onion, finely diced 2 stalks celery, finely diced 1 medium carrot, finely diced 1/4 cup all-purpose flour 6 cups chicken stock or canned low-salt Read More …
GREEN HUBBARD SOUP 2 large green hubbard squash, cubed 1 L chicken stock 4 cup 1 large onion, chopped 1 ml nutmeg 1/4 tsp 125 ml honey 1/2 cup salt & pepper to taste 50 ml butter 1/4 cup chives, Read More …
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk. For the stew: 1 lb skinless, boneless chicken meat, cut into 1-inch cubes 1/2 cup onion, coarsely chopped 1 medium carrot, peeled and thinly Read More …
2 butternut squash, (about 2# each) 4 carrots, peeled 1/2 pound parsnips, peeled 1 large onion, thinly sliced 1/4 cup firmly packed light brown sugar 1/4 cup unsalted butter, (1/2 stick) 2-1/2 quarts chicken broth, defatted 1/2 teaspoon ground mace Read More …
2 tablespoons vegetable oil 1/2 large onion, sliced thinly 1 to 2 chicken breasts (1 large is enough), sliced thinly or cubed small 3 cloves garlic, thinly sliced 2 teaspoons ground cumin 1 teaspoon freshly fine ground black pepper 1/4 Read More …
Source: Chef Tim Andriola of Timo – Sunny Isles, FL Yield: 4 Servings Lobster: 1/2 quart chicken stock 2 live Maine lobsters 2 avocadoes, diced 1 ounce avocado oil (olive oil may be substituted) Juice of 1/2 lemon 1 ounce Read More …
5 pounds chicken, split and jointed ground nutmeg white pepper paprika 2-1/2 tablespoons vegetable oil 3 tablespoons flour 1 cup dry white wine 2 large shallots, cut in slivers 1 medium onion, finely chopped 3 leeks, cut in 1/2 inch Read More …
Cassoulet is as famous in southern France as paella in Spain, chili in Texas, and clam chowder in New England. Although ingredients vary, depending upon what’s available, dried beans and pork form the basis for this country dish. 2 lb. Read More …
6 servings 1/4 cup extra virgin olive oil 1 lb russett potatoes, peeled and very thinly sliced 1 leek, white part only, very thinly sliced 2 shallots, peeled, diced 1 medium carrot, peeled, very thinly sliced 2 garlic cloves, minced Read More …
Gazpacho Soup 2-1/4 cups fish stock 1 cup plain dried bread crumbs 1/2 cup packed fresh basil leaves 3/4 cup packed cilantro leaves 2 tablespoons fresh thyme leaves 2 large garlic cloves, quartered 2 large yellow tomatoes, seeded and cut Read More …
This spicy soup, jazzed up with the flavors of Mexico, is a great start to a south-of-the-border meal! Source: Rick Bayless, Frontera Grill, Chicago, Illinois Serves 6. 6 corn tortillas, halved Canola oil, for frying 4 cloves garlic, peeled and Read More …
3 to 4 pounds Spanish onions, peeled, sliced fine with the grain 1/2 cup (1 stick) butter 1 to 1-1/2 cups packed brown sugar 1 gallon beef stock (may substitute good-quality paste beef base and 1 gallon water) Salt to Read More …
First Day 1 fat hen, 4 to 5 pounds 3 pounds beef chuck 2 pounds pork shank 2 pounds veal chuck 2 pounds breast of lamb 1-1/2 pounds venison, if available (if game meat is not used substitute an equal Read More …
1 portion Beef Stew Setup 3 quarts water 2 cans Veg-All (The huge family size) In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium Read More …
It’s hard to go wrong with this soup since the flavors of leeks, mushrooms and cider finished with heavy cream make a delicious base for just about anything. The fish becomes almost superfluous. This version is thickened with lightly toasted Read More …
6 Dried Chinese black-mushrooms 36 Dried lily buds 3 lg Dried wood ears 1 Boneless chicken breast, skinned and, cut into matchstick strips 1 tablespoon Peanut oil 1 teaspoon Salt 1 Quarter-sized slice of fresh peeled ginger, bruised 1 tablespoon Read More …
4 pounds boneless beef chuck, cut into 1-inch cubes Salt and freshly ground pepper to taste 2 tablespoons vegetable oil 4 bacon slices, chopped 2 medium onions, chopped 3 garlic cloves, finely minced 1 teaspoon dried thyme 1 bay leaf Read More …
1/4 lb. raw medium shrimp (in shells) 2 ounce lean ground pork 3 whole water chestnuts, finely chopped 2 green onions, chopped 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon sesame oil Dash of white pepper 24 wonton skins 1 Read More …
There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables Read More …
In Cajun country, crawfish was for a long time considered a poor man’s food. The little critters were known as an agricultural pest, and hardly anyone would admit to fixing them at home, let alone be brave enough to put Read More …
2 garlic cloves, chopped 5 juicy medium tomatoes 5 Roma tomatoes, ripe 2 med cucumbers, English, peeled, cut in 1-in pieces 1 lg Spanish or red onion 1 lg green bell pepper, cored, seeded and ribbed 1 lg red bell Read More …
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. 2 Poblano Chiles, roasted, peeled and chopped 2 teaspoon. canola oil 1 onion, chopped 1 red bell pepper, seeded Read More …