Free Recipes Archive
Like all the hearty, down-home dishes at Murphy’s Grill, Pasta a la Murphy comes big. “The theme here is American cuisine that is substantial,” says owner Stephan Frye. “You shouldn’t leave Murphy’s hungry.” His signature pasta dish is a robust Read More …
Bright red is hard to achieve naturally when cooking, except in desserts, which can take advantage of red fruits, points out Marc Poidevin, executive chef of Le Cirque and Circo in Bellagio. “Bright red in food is very difficult. Heart-shaped, Read More …
Serving Size : 4 1/2 teaspoon white pepper 1/2 teaspoon cayenne pepper 1-1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon garlic powder 2 boneless, skinless, chicken breast, halved 1/2 pound large shrimp, peeled and deveined 5 quarts water 6 ounces Read More …
Yield: 4 servings FETTUCINE 1/2 oz Dried morels; OR 2 tablespoon Morel powder 3/4 c Semolina flour 2 Extra-large egs 2 Extra-large egg yolks 1 tablespoon Olive oil MOREL CREAM SAUCE 18 Dried morels OR Fresh, if in season 1 Read More …
“It was a marriage of cuisines,” says Bloomberg food and wine editor Peter Elliot, about Le Cirque chef Sirio Maccioni’s invention of Pasta Primavera. 1 bunch broccoli, trimmed and cut into bite-size florets 2 small zucchini, unpeeled, quartered lengthwise and Read More …
8 ounces of wide rice ribbon noodles (sen yai)* *fresh are even better handful of shelled shrimp (optional) 1- 2 chopped chicken breasts 1/4 cup of firm tofu, cut into small cubes (optional) 1 tablespoon chopped garlic 1 sliced shallot Read More …
For the Sauce: 1/4-cup olive oil 1-1/2 cups chopped onions 1-1/2 teaspoons Essence, recipe follows 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 2 tablespoons minced garlic 1/2 cup red wine 2 (28-ounce) cans Italian-style tomatoes with the juices 1/4 Read More …
For filling : 1 cup diced red onion 1/2 cup diced celery 1/3 cup diced carrot 2 tablespoons olive oil 2 cloves garlic 1 lb ground veal 1 lb ground mild Italian style sausage 1 lb ground chicken 1/2 cup Read More …
1-3/4 cup Chicken, cooked and diced 1 lb Lasagna Noodles 2 tablespoon Butter or Margarine 2 tablespoon Olive oil 2 Cloves Garlic, finely chopped 1 small Onion, finely chopped 4 oz Mushrooms, chopped 1 large Egg, beaten 2 tablespoon Heavy Read More …
Campanelle is a dry pasta, shaped like 1-inch or so curls (similar to Bugles snacks). Broccoli raab is a leafy, green plant that looks like a cross between Swiss chard and broccoli. It has large leaves and small broccoli florets. Read More …
Main course 4 persons 1 onion, cut up 1 small clove of garlic, minced 350 grams minced beef 2 cans peeled tomatoes, 250 grams each 1 small can tomato paste 250 grams mushrooms, cleaned and sliced 4 eggs, hardboiled and Read More …
Makes 1 portion The Lobster Ravioli 25 piece wanton skin 125 g lobster, meat, fresh 125 g mousse, scallop 7 ml cream 10 g garlic, fresh, minced 25 g leaves, cilantro, chopped 50 g butter, unsalted 5 g salt and Read More …
5 cups macaroni, rotini or fusili Cheese sauce: 3 tablespoon butter 1/4 cup all-purpose flour 1 teaspoon dry mustard 3 cups homogenized milk 3 cups grated old cheddar cheese (about 3/4 lb/375 g) 1 tablespoon seeded and finely chopped fresh Read More …
This is French-style gnocchi. After the gnocchi have been boiled, they are put in a low casserole dish, covered with the cheese sauce and baked until golden brown. This suggests one large casserole dish; small individual casseroles could be used Read More …
Source: Chef Jimmy Bannos – Heaven on Seven Restaurant, Chicago 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning 1/4 cup extra virgin olive oil 1/2 cup diced yellow Read More …
Garlic Butter 1/4 cup soft butter 2 large garlic cloves, minced Penne, Mushrooms and Mozzarella 1/3 cup dry white wine 1 tablespoon lemon juice 1 tablespoon minced garlic 1 tablespoon butter 1 (3-1/2-inch diameter) portobello mushroom 1 tablespoon olive oil Read More …
1 (1/2) (1/3) pound butter 1/3 cup (3 tablespoons) (2 tablespoons) garlic puree 1/3 cup (3 tablespoons) (2 tablespoons) chicken base (Minors or Tone brand) 20 (10) (8) fluid ounces Chablis (I used any dry white wine) 20 (10) (8) Read More …
Unbelievable, is the only way I can describe the wonderful sauce in this dish. Its spicy and sweet, full of flavor. You can get away with using just using one of the meats (chicken or sausage). Servings: 5 For the Read More …
Vegetables 1 cup green bell pepper, julienne 1 cup red bell pepper, julienne 1-3/4 cups broccoli florets, cut small 1 cup zucchini, sliced 1/4-inch, then halved 1 cup yellow squash, sliced 1/4-inch, then halved 3 tablespoons olive oil Pasta 6 Read More …
Yield: 4 servings Cajun Cream Sauce 2 tablespoons butter 1/4 cup all-purpose flour 1/2 cup milk 3 cups heavy cream 6 tablespoons freshly grated Parmesan cheese 3 tablespoons Cajun seasoning For the pasta 4 (6 ounce) boneless chicken breasts 2 Read More …
1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta) 2 tablespoon dark sesame oil DRESSING: 6 tablespoon peanut butter 1/4 cup water 3 tablespoon light soy sauce 6 tablespoon dark soy sauce 6 tablespoon tahini (sesame paste) 1/2 cup dark sesame Read More …
Recipe By Tony Vallone of Tony’s, Houston, TX Serving Size : 4 1/2 pound shrimp, shelled and deveined 1/4 cup olive oil (plus oil for greasing dish) 1 tablespoon shallots, finely chopped 1 tablespoon garlic, finely minced 1/3 pound sea Read More …
Source: Rao’s Restaurant, New York City Crepe Batter 2 eggs 2 cups whole milk 1-1/2 cups flour Nonstick vegetable spray Filling 2 cups ricotta cheese 2 egg yolks 1/2 cup grated Pecorino Romano cheese 1 cup finely diced fresh mozzarella Read More …
This is a great Cajun delight, and a nice change from traditional jambalaya with rice. 1 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 3 boneless, skinless Read More …
1 pound dry spinach fettuccine (or 2 pound fresh) 1/2 cup chopped fresh cilantro (2 tablespoon reserved for garnish) 2 tablespoons minced fresh garlic 2 tablespoons minced jalapeno pepper (seeds and veins may be eliminated if milder flavor is desired) Read More …
Kung Pao Sauce 1-1/2 cups chicken stock 2 tablespoons cornstarch 3/4 cup soy sauce 1/2 cup dry sherry 3 tablespoons red chili paste with garlic 1/4 cup granulated sugar 2 tablespoons red wine vinegar 2 tablespoons Asian toasted sesame oil Read More …
10 medium cloves of garlic plus 4 tablespoons minced garlic (divided) 1 quart whipping cream Salt and pepper to taste Roasted Roma tomatoes (see below) 6 tablespoons pine nuts 4 tablespoons olive oil 1 pound penne pasta, cooked, drained, 6 Read More …
8 ounces grated Asadero cheese (may substitute mozzarella or pepper jack cheese) 1 cup ricotta cheese 1 egg 1/2 cup Parmesan cheese 1/2 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper, to taste Roasted Corn and Avocado Sauce (recipe Read More …
2 ounce soft butter 2 whole eggs 4 ounce freshly grated Parmesan cheese 8 to 13 pints of water 1 scant teaspoon salt 1 lb. spaghetti 8 rashers bacon, cut crosswise into 1/2 inch strips 1 scant teaspoon dried red Read More …
The recipe originated with Curt Gibson, director of operations of Copper Cellar Corp. It is served as a side dish, available at lunch and dinner. The macaroni is combined with Velveeta, yellow Cheddar, Monterey Jack and white American cheeses. It Read More …
Serving Size : 4 Ravioli: 2 butternut squash, halved and seeded 1 Pinch cinnamon 1 Pinch nutmeg 1 tablespoon finely chopped orange zest 2 teaspoons chipotle puree 1/4 cup finely chopped parsley 1/4 cup finely grated Parmesan cheese Salt and Read More …
Makes 4 servings For the best flavor, use fresh parsley, fresh basil, and freshly shredded Parmesan cheese. 6 ounces cooked fettuccine or linguine 1 cup water 2 teaspoons cornstarch 2 teaspoons instant vegetable granules or chicken bouillon 1 tablespoon olive Read More …
1/4 cup Olive Oil 1 lb. lean Ground Beef 2 tablespoons Fresh Parsley, Minced 1 medium Onion, Chopped 2 cloves Garlic, Minced 2 (8 ounce) cans Tomato Puree 2 (6 ounce) cans Tomato Paste 2 teaspoons Worcestershire Sauce Salt and Read More …
Source: Robert Cado, Bodean Seafood Restaurant, Tulsa, Oklahoma 4 ounces lobster or shrimp, cleaned and cooked 1 package wonton wrappers 4 large button mushrooms, sliced 3 ounces yellow onion, diced 2 ounces olive oil 2 ounces butter 2 ounces water Read More …
2 Tablespoons Olive oil 1 Onion, chopped 2 Garlic cloves, minced 3 cups Mushrooms, sliced 1 Sweet green pepper, chopped 1-1/2 teaspoons Dried basil 1-1/2 teaspoons Granulated sugar 1 teaspoon Dried oregano 1 teaspoon Salt 3/4 teaspoon Pepper 28 ounce Read More …
Makes 100 small ravioli (canape sized) or 30 nice big ones (2-3 per serving). 2 lb. Brie well aged. Use your favorite. 1/4 cup cream cheese 1/4 cup sour cream 4 ounce red large caviar. The larger the egg, the Read More …
1 lb linguini 1 tablespoon vegetable oil 12 scallops 10 large shrimp, peeled and deveined 8 clams 1/3 cup garlic lemon butter (see below) 4 cups marinara sauce (see below) 1/4 cup grated parmesan cheese 1 tablespoon parsley plus 1 Read More …
Yield: 6 servings 22 Precooked dried cannelloni shells (see note) 2 Chopped tomatoes 2 tablespoon Freshly grated Parmesan cheese SAUCE: 3 tablespoon Butter 1 Chopped onion 3 tablespoon Flour 1-1/2 cup Chicken stock 1 cup Light cream Salt and pepper Read More …
Instead of using a cream sauce, we’ve roasted the vegetables and made a simple garlic puree to give a full flavor without much fat. The garlic gets quite mellow as it simmers. It’s not at all harsh or overpowering. 1 Read More …
Serving Size : 6 12 ounces angel hair pasta, (capellini) 8 ounces bean sprouts, fresh 2 large carrots, coarsely grated 6 scallions, sliced thinly on the diagonal 1/4 cup chopped fresh parsley, or to taste, divided use DRESSING 1 tablespoon Read More …
3 teaspoons minced garlic 3 teaspoons granulated sugar 2 tablespoons white vinegar 1-1/2 teaspoons red chile flakes 2 tablespoons canola oil 1 pound fresh Chinese noodle or vermicelli 1/2 teaspoon sesame oil 4 ounces Cantonese stir fry sauce (see recipe Read More …
1 lb linguini 1 tablespoon vegetable oil 12 scallops 10 large shrimp, peeled and deveined 8 clams 1/3 cup garlic lemon butter (see below) 4 cups marinara sauce (see below) 1/4 cup grated parmesan cheese 1 tablespoon parsley plus 1 Read More …
Source: Stanford’s Restaurant & Bar, Citrus Heights, CA 1 ounce chili oil blend 1 tablespoon garlic, chopped 5 ounces chicken breast 1/2 ounce carrots, julienne 1/2 ounce yellow bell peppers, julienne 1/2 ounce red bell peppers, julienne 1/2 ounce red Read More …
6 ounces boneless,skinless chicken breast, grilled and sliced into 1/4 inch slices 10 ounces penne pasta, cooked 3/4 cup sonora cheese sauce 1/3 cup spicy black beans(optional) 1/4 cup diced tomatoes for garnish 1 teaspoon green onion, sliced (optional) For Read More …
6 tablespoons unsalted butter, divided (keep 4 tablespoons chilled) 2 teaspoons minced garlic 12 medium shrimp, peeled and deveined 1/4 cup dry white wine 1/2 cup heavy cream 1/3 cup fresh-squeezed lemon juice salt and fresh-ground white pepper, to taste Read More …
2 (5 ounce) chicken breasts 2 tablespoons olive oil 2 teaspoons black pepper, coarse ground 1 ounce clarified butter 3 ounces portabella mushroom caps, sliced 1/2 inch thick 1 ounce sun-dried tomato, reconstituted 1 ounce spinach, thawed and well drained Read More …
5 dried Chinese black mushrooms, soaked, stemmed, and julienned (save about 2 tablespoon of the soaking liquid) 5 wood ears, soaked, hard parts removed, and julienned (note: not huge ones) 1/2 lb beef, julienned 2 tablespoon Japanese soy sauce 1 Read More …
Serving Size: 60 5 pounds lean ground beef 20 cups chopped onion 1/3 cup dried oregano 20 cloves garlic, minced 5 cups dry red wine 2-1/2 cups water 2-1/2 tablespoons ground cinnamon 1-2/3 tablespoons salt 1-1/4 teaspoons ground nutmeg 1-1/4 Read More …
1 large leek, white part only, coarsely chopped, about 1/2 cup 1/3 cup, approximately, extra virgin olive oil 1/2 lb dried pagilia e fieno (straw and hay, thin green and white noodles) 3/4 lb smoked mussels, drained of all excess Read More …
15 ozs. durum flour 15 ozs. high-gluten bread flour 1 tsp.salt 4 eggs 1/4 cup olive oil 3/4 cup water 3 to 4 butternut squash, roasted, pureed 3/4 cup fat-free ricotta cheese 1/4 cup Parmesan cheese 1/4 teaspoon cinnamon 1/4 Read More …