Free Recipes Archive
Source: Goulash Place – Danbury, Connecticut 3 tablespoons vegetable oil (or better yet, chicken fat) 1 pound lean beef, cut into 3/4-inch cubes 1 teaspoon Hungarian paprika 2 medium onions, minced (1-1/2 cups) 6 cups chicken broth or light soup Read More …
Source: Cottage Place Restaurant – Flagstaff, Arizona 1-1/2 pounds butternut squash 1 onion, diced 1/2 pound butter, melted 2/3 cup flour 1 (14 ounce) cans chicken stock 3 cups apple juice 1/2 teaspoon balsamic vinegar 1/2 teaspoon soy sauce 1/4 Read More …
Serving Size : 8 1/2 stick butter 1 large onion, finely chopped 4 large cloves garlic, chopped 3 14-1/2 oz cans low salt chicken broth 4 cups peeled butternut squash (1.5 lb), 1 inch pieces 4 cups peeled acorn squash Read More …
Serving Size : 8 1 lb Ground beef 6 tablespoon Rice 1 teaspoon Paprika 1 teaspoon Dried savory Salt, pepper Flour 6 cup Water 2 Beef bouillon cubes 1/2 Bunch green onions, sliced 1 Green bell pepper, chopped 2 Carrots, Read More …
3 qt Fish stock 2 each Carrots; sliced diagonally 4 each Stalks celery; sliced diag. 1 each Clove garlic; crushed 1 each Leek; in 1/4-inch slices 4 each Saffron threads (or more) 1 tablespoon Cornstarch Salt, white pepper Hot pepper Read More …
1/2 cup all-purpose flour 2 teaspoons cayenne 2 teaspoons cinnamon 1 teaspoon ground cloves 8 chicken legs, skinned 6 tablespoons vegetable oil, for frying 2 large onions 3 tablespoons ginger, minced 2 tablespoons garlic, minced 2 tablespoons chiles, minced 5 Read More …
“This soup probably was the best known item served at Tiffany’s Saloon in Cerillos, New Mexico. The saloon, operating in the Territorial period, was one block east of the hotel where Governor Lew Wallace finished writing his famous “Ben Hur”. Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
1 (2 lb.) live lobster 1 large onion 1 cup diced carrots 1 rib diced celery 1 bay leaf, crumbled 1 teaspoon thyme 4 tablespoon butter 1/4 cup cognac 1 cup dry white wine salt cayenne pepper 5 cups fish Read More …
4 quarts water (16 cups) 6 cups chicken stock 2 potatoes, peeled and sliced 2 carrots, peeled and sliced 2 stalks celery, with tops 2 cups peeled and diced eggplant (about 1/2 of an eggplant) 1 medium onion, chopped 1 Read More …
1 Tablespoon Vegetable Oil 1 Tablespoon Water 2 Stalks Celery, Sliced Thin 1 Medium Onion, Sliced Thin 1 Small Fennel Bulb, Cored and Cut into Long, Thin Strips Salt and Pepper To Season 1 Large Red Bell Pepper, Seeded and Read More …
For the broth: Bones from 1 Peking duck Carcass, neck, gizzard, Wings, leg and thigh bones 1 Scallion 1 sl Ginger Soup: 1 lb Celery cabbage (ch’ing tsai) 2 oz Dried bean thread (bean vermicelli) Water 2 tablespoon Oil 2 Read More …
Source: Hacienda del Sol, Tucson, Arizona 1 small ripe honeydew melon, cut into 1-inch pieces 1 ripe cantaloupe melon, cut into 1-inch pieces 1/2 tablespoon orange flower honey Juice of 1-1/2 limes Juice from 1 tablespoon grated ginger 1/2 cup Read More …
There are lots of variations but this is the basic idea: 1 quart chicken stock (you can buy canned if you don’t want to do it from scratch) 4 whole eggs, AT ROOM TEMPERATURE. Juice of one large lemon Rice Read More …
Apple juice, sweet potato and butternut squash add a sweet touch to this American classic. 1/4 cup vegetable oil 1 medium yellow onion, diced 2 carrots, peeled and cut into 1-inch pieces 2 celery ribs, trimmed and diced 1-1/2 pounds Read More …
3 tablespoons extra-virgin olive oil 1 (8 ounce) package sliced fresh white mushrooms, coarsely chopped 4 large scallions, trimmed and coarsely chopped (include some tender green tops) 1 small Vidalia or other sweet onion, coarsely chopped 1 large garlic clove, Read More …
Serving Size : 4 1 lobster, (1-1/4-pound) cooked 1-1/4 cups water 8 ounces (1 bottle) clam juice 2 whole cloves 1 bay leaf 2 teaspoons margarine Vegetable cooking spray 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1/4 Read More …
Makes 6 servings @ 95 cal. and 2.1 g fat each 1 ounce dried mushrooms, plus 2 lbs. fresh mushrooms, stems removed, caps thinly sliced 2 cups boiling water 2 teaspoons olive oil 1 large shallot, peeled and chopped 1 Read More …
3 tablespoon Extra Virgin Olive Oil 2 small Leeks, quartered 2 stalks Celery, diced 1 medium Onion, chopped 1-1/2 teaspoon Salt 2 cloves Garlic, minced 2 small Zucchini, quartered, then sliced 1 medium Potato, peeled, then diced 8 cups Water Read More …
Marinade: 2 large egg whites 1 tablespoon dry sherry 1 teaspoon sesame oil 2 teaspoons cornstarch 1 pound boneless, skinless chicken breast, cut into thin strips salt and pepper to taste 10 dried Chinese mushrooms, soaked in hot water for Read More …
6 – 8 fresh long green chiles, roasted, peeled, seeds removed and cut into coarse chunks (note 1) 1 medium onion, chopped fine 3 to 5 cloves of garlic, minced 1 teaspoon mexican oregano 1 teaspoon cumin (toasted and mortar Read More …
Source: St. Louis Bread Company 4 heads (not cloves) garlic, about 1/2 pound unpeeled 1/4 cup olive oil 6 tablespoons butter or margarine 4 leeks, chopped, white part only 1 onion, chopped 6 tablespoons flour 4 cups chicken broth, heated Read More …
4 servings 1 poblano chili 1 tablespoon chicken stock 2-1/2 cups chicken stock, or canned low-salt broth 1 teaspoon olive oil 3/4 cup chopped onion 5 cups white corn, kernels (from about 5 ears) 1/4 cup cilantro, chopped Char poblano Read More …
Source: Zoey’s Deli & Bakery, Manchester, VT Serves 6 to 8 people 1/4 cup butter 1 large Spanish onion, diced 2 stalks celery, diced 8 medium carrots, cut into chunks 3 bay leaves 1/2 cup flour 1 quart chicken stock Read More …
Yield: 6 Servings Soup: 8 large Portobello mushroom caps 6 cloves garlic, sliced 1 medium yellow onion, diced 2 Tablespoons fresh thyme, chopped 2 Tablespoons canola oil Salt, to taste 6 cups water Sauce: 1 large red bell pepper 4 Read More …
3 Dried wood ears 20 Dried tiger lily buds 3 c Hot water 1/4 lb Pork butt MARINADE 1/2 teaspoon Rice wine or dry sherry 1/2 teaspoon Cornstarch 1 teaspoon Sesame oil REMAINING INGREDIENTS 1-1/2 c Chicken broth 5 c Read More …
375 g fettuccine 3/4 lb 500 g fresh asparagus, cut into bite-size pieces 1 lb 375 g shrimp 3/4 lb 250 ml cereal cream, heated 1 cup 5 ml lemon peel, grated 1 tsp 5 ml lemon juice 1 tsp Read More …
1 kg rutabaga, peeled & cubed 2 lb 500 g russet potatoes, peeled & quartered 1 lb 45 ml butter 3 tbsp 2 apples, peeled, cored & thickly sliced 10 ml honey 2 tsp 2 ml salt 1/2 tsp 1 Read More …
2 tablespoons vegetable oil 3/4 cup diced white onion 3/4 cup diced celery 1/2 cup diced carrot 1/4 cup diced green bell pepper 2 tablespoons minced garlic 4 x 15 ounce cans black beans 4 cups chicken stock 2 tablespoons Read More …
1-1/2 – 1-3/4 cup white sauce – see recipe below 2 cups thinly sliced sweet yellow onions 2 tablespoons butter 1 x 15 ounce can chicken broth 1/4 teaspoon salt 1/4 teaspoon freshly-ground pepper 2 chicken bouillon cubes 1/4 cup Read More …
1 tablespoon minced ginger 2 minced Serrano chiles 3 julienne leeks, white part only 1 large carrot, julienne 1 tablespoon dark soy 8 cups chicken stock 3 star anise 2 cups soaked mung bean noodles 1 (8 ounce) piece beef Read More …
1 tablespoon unsalted butter or canola oil 2 large white onions, thinly sliced 1 teaspoon coarse salt 1/2 cup minced freshly parsley 1/4 cup minced fresh chives 1/4 cup minced fresh dill, or 1 tablespoon crumbled dried dill 1-1/2 tablespoon Read More …
Serving size: 8 1-1/2 pounds baking potatoes 1/4 pound butter 2 cups yellow onion, diced 1/3 cup flour 5 cups water 1/4 cup low sodium chicken base 1 cup instant potato flakes 3/4 teaspoon dried basil 1/2 teaspoon Tabasco sauce Read More …
Rich veal stew flavored with tomatoes, bell peppers and piquant capers. 2 pounds veal stew meat, cut into 1-inch pieces 1/4 cup all-purpose flour 2 tablespoons extra virgin olive oil 3 cloves garlic, smashed flat 2 tablespoons butter 3/4 cup Read More …
4 large corn cobs 25g butter 4 cloves garlic 1 red capsicum (opt) 1 large potato 1/4 cup cream seasonings 4 cups chicken stock or 4 teaspoon chicken stock powder in 4 cups water. Pull back the husks from the Read More …
2 tablespoons vegetable oil 1 large onion, cut into 1-inch pieces 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dry mustard 1/4 teaspoon ground mace 1/4 teaspoon ground cinnamon 1/4 teaspoon black pepper 1/8 teaspoon Read More …
1/2 lb. Tomatoes (about 2 or 3 medium) 1 cup Onions, chopped 1 Medium Cucumber, peeled and chopped 1 Medium Bell Pepper, seeds removed 5 ounce Pimiento 14-oz. can Tomato Juice 1 clove Garlic 2 teaspoon Olive Oil 2 or Read More …
1 tablespoon olive oil 1 onion, sliced 2 cloves garlic, minced 3 tablespoons ouzo or pernod 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes, 2 cups 14 ounces diced tomatoes, drained 16 ounces clam juice, or 2 cups homemade fish Read More …
Source: Plaza III, The Steakhouse – Kansas City 1/2 pound ground chuck 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 cup margarine 1 cup all-purpose flour 1 quart plus 1 cup water 1 teaspoon MSG Read More …
Recipe By Lonny Ritter (Lonny’s Restaurant, Port Townsend) Serving Size : 6 1/4 lb pancetta, cut 1/4 inch thick 2 leeks (use white only)(3/4″), chopped 2 heads fennel (3″ wide), chopped 1 teaspoon fennel seed, crushed 6 cup half and Read More …
Prepare your stock. I use this stock for chicken and corn soup in preference to other methods of making chicken stock. Place a whole chicken in a pot and cover with water (at least 8 cups). Into pot add: 1 Read More …
500 g red potatoes 1 lb 25 ml granulated sugar 2 tbsp 50 ml melted butter 1/4 cup Cook potatoes until just tender; drain and cool slightly. Combine sugar and butter in a skillet. Add potatoes and heat, stirring frequently Read More …
6 medium potatoes, cooked, peeled & cubed 250 ml chedder cheese, shredded 1 cup 90 ml butter or margarine 6 tbsp 175 ml sour cream 3/4 cup 3 green onions, chopped 5 ml salt 1 tsp Preheat oven to 300 Read More …
250 g fine egg noodles 8 oz 1 garlic clove, peeled 500 g fresh asparagus, sliced 1 lb 15 ml vegetable oil 1 tbsp 1/2 green pepper, cut in strips 1/2 1/2 red pepper, cut in strips 1/2 250 ml Read More …
3 tablespoon Extra virgin olive oil 3 lb Boneless lamb shoulder; cut into 1-1/2 inch pieces Coarsely ground black pepper to taste 1 lg Onion; cut into 1/4 inch dice 1 tablespoon Garlic; minced 1 cn (28 oz) peeled Italian Read More …
Serves 3 or 4 1 medium onion, chopped 2 teaspoon Olive oil and vegetable oil mixed 1 teaspoon balsamic vinegar or red wine 2 cloves garlic, chopped fine (more if you like) 1/2 of 28 oz can tomatoes (more or Read More …
Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed) Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste. 1 large bunch cilantro, washed well (leaves only) 4 garlic cloves 1 small onion, chopped 2 fresh serrano Read More …
Source: Gramercy Tavern – Manhattan, New York City, New York 1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) 9 garlic cloves, minced 8 ounces crusty white sourdough bread, cut into 1-inch pieces 3 large onions, finely chopped 8 cups Read More …
Maytag Dairy Farms in Newton, Iowa, has long been known for its blue cheese. They have also made a white Cheddar cheese on and off throughout the years and that was the inspiration for this soul-satisfying soup. 1/4 cup (1/2 Read More …
Just when I thought flu season was over, I got hit with a real doozy. Make a batch of this outstanding soup and you’ll feel better as soon as you have a delicious bowlful of it. Even if you’re feeling Read More …