Free Recipes Archive
Makes 6 servings 1 cup chopped onions 4 cloves minced garlic 4 tablespoons Vegetable Broth, DIVIDED 2 14 ounce cans canned tomato sauce, no salt added 4 tablespoons honey 2 teaspoons crushed dried oregano 2 teaspoons crushed dried basil dash Read More …
Source: DePalma’s downtown, Athens, Georgia 1 pound picked toed crab meat 3 tablespoons olive oil 4 cloves garlic, minced 1/4 pound sun dried tomatoes in oil, drained and chopped 2-3 Roma tomatoes, chopped and seeded 8 stalks asparagus 1/4 pound Read More …
1/4 cup Olive oil 3 medium Onions, halved/thinly Sliced 1 pound Lean bacon, cut into 1/2 inch Pieces 1 Bay leaf 6 slices (3 to 4 ounces) smoked Boiled ham, in julienne Strips 1/2 cup Dry white wine 1/2 teaspoon Read More …
4 ounces angel hair pasta, cooked and drained 3 large carrots, juice only (1/3 to 1/2 cup juice), reserve the pulp 12 fresh basil leaves, approximate 2 cloves garlic, peeled garlic salt, to taste pepper, to taste 2 tablespoons pine Read More …
1 cup mustard seed 1 cup cumin seed Soup Starter (The Chicken and Wild Rice one-it doesn’t have chicken in it) 1/2 cup curry 3 tablespoon Spike vegetarian seasoning 1 teaspoon ginger 1 cup soy milk 2 large cans of Read More …
1 cup defatted reduced-sodium chicken broth 1/2 cup sun-dried tomatoes, dry-packed, quartered 12 ounces skinless boneless chicken breast halves 8 ounces radiatore or short fusilli 1/2 cup Italian parsley, loosely packed 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh thyme, Read More …
Source: Chef Mark Miller, P.F. Chang’s China Bistro Singapore Sauce 2 tablespoons white vinegar 1/4 cup curry powder 1 pinch turmeric (optional) 1/4 cup lite soy 1 cup vegetarian oyster sauce 1/4 cup Sriricha chili sauce 1/4 cup ketchup 2 Read More …
Delicious, when paired with Bella Sera® Delle Venezie Pinot Grigio 1 fryer chicken 1 package Italian sausage, fresh 1/4 cup shredded Parmesan cheese 2 T chopped fresh parsley 1/2 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon salt 1/8 Read More …
2 Medium Size Cooking Onions 2-3 Plump Cloves of Crushed Garlic (adjust to taste) 8 Rashers of Smoked Bacon (Pancetta if available) 1 Large Red Pepper 1/2 Cup of Red Wine 1 400g Can of Chopped Tomatoes 1 400g Can Read More …
Source: Andrea’s Restaurant – Culinary Concierge™ Winter 2000 Serves four entrées, eight appetizers 2 tablespoons butter 1/2 cup chopped onion 1-1/2 teaspoons chopped garlic 3 ounces smoked salmon, sliced into strips 1/2 cup 100-proof vodka 1/2 cup dry white wine Read More …
1 pound rigatoni (large size) 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 2 ounces thinly sliced pepperoni, divided use 1/2 cup garlic cloves 1 teaspoon olive oil Herbed vinaigrette dressing (homemade or store bought) 1 Read More …
1/4 cup extra virgin olive oil 1/2 lb Italian sausage 1/2 cup finely chopped yellow onion 2 medium garlic cloves, finely chopped 1 medium red bell pepper, 1/4″ julienne 1/4 cup dry white wine 4 cups canned whole peeled tomatoes 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 …
1 pound gnocchi (potato dumplings) 2 tablespoons extra virgin olive oil 6 cloves fresh garlic 1/2 teaspoon chili flakes 1 cup dry white drinking wine 1 cup chicken broth 2 (14-1/2 ounce) cans tomatoes 1/4 cup (1/2 stick) sweet cream Read More …
Source: Armadillo Border Grill, Denver, Colorado Serves 2 8 ounces cooked penne pasta 2 large marinated chicken breasts 2 tablespoons diced green chiles 2 ounces sliced onion 2 ounces sliced mushrooms 1-1/2 cups Chipotle Cream Sauce 1 ounce cotija cheese Read More …
Serving Size : 4 1 small broccoli, cut into florets, leave short stems 10 florets cauliflower 14 asparagus tips 1/2 cup sliced black olives 1 cup fresh or frozen peas 12 tablespoons butter 1 pinch nutmeg 4 fresh basil leaves, Read More …
Source: by: Chef Angelo Serre – Pasta E Pani, Virginia Beach 8 sheets fresh pasta, cut 4×4 1 pound fresh sea scallops 2 medium garlic cloves, sliced 3 ounces celery, julienne 3 ounces carrots, julienne 3 ounces zucchini, julienne 4 Read More …
Yield: 2 Servings 2 tablespoon Butter or soybean margarine; ( 1/2 stick) 1 small Shallot; finely chopped 1 Garlic clove; finely chopped 1/2 lb Assorted mushrooms (button; shiitake, oyster, Portobello); cut into thick slices Salt Pepper 1/2 lb Penne pasta Read More …
A traditional rolled pasta dish named for Bolzano, capital city of the northern Italian province of Trentino-Alto Adige. (see also Bechamel Sauce) 2 tablespoon extra virgin olive oil 8 cups (packed) fresh spinach leaves (1/2 lb) 1 tablespoon minced fresh Read More …
Source: Natchio’s Hideaway, Duluth, Minnesota Casserole 1/2 cup chopped onion 3 tablespoons olive oil 1 pound ground lamb 2 tablespoons tomato paste 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon pepper 7 ounces elbow macaroni, cooked and drained 1 Read More …
SAUCE: 1 large Onion; chopped 1 Garlic clove; pressed 2 tablespoon Olive oil 12 oz Tomato paste 24 fl Water 2 tablespoon Oregano, fresh; chopped 1 small Bay leaf 1 teaspoon Salt 1/2 teaspoon Black pepper PASTA: 1 teaspoon Olive Read More …
The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Gratinata Sauce 2 teaspoons butter 2 teaspoons chopped garlic 1 teaspoon Dijon mustard 1 teaspoon salt 1 teaspoon chopped rosemary 1 Read More …
8 ounces dried rigatoni 2 tablespoons olive oil 3 cloves garlic, minced 1/2 bunch broccoli, cut into florets (about 4 cups) 1 1/3 cups ricotta cheese, whole-milk or part-skim 3 ounces gorgonzola, crumbled (about 1/2 cup) salt and pepper to Read More …
1 cup whole pecans, coarsely chopped 2 tablespoons olive oil 3/4 cup finely chopped yellow onion 2 medium cloves garlic, peeled and minced 1 cup vegetable broth 1-1/2 teaspoons arrowroot 1/2 cup light or fat-free half-and-half 1-1/4 cups crumbled Stilton Read More …
4 tablespoons melted butter, plus extra for preparing the baking pan 4 cups evaporated milk 4 eggs, beaten 2 teaspoons paprika 2 teaspoons salt 1/2 teaspoon white pepper 1 pound elbow macaroni, cooked al dente 1-1/4 pounds shredded extra sharp Read More …
2 dozen littleneck clams 1/2 cup Vermentino white wine 1/4 cup olive oil 3 teaspoons garlic, coarsely chopped 1 cup crushed tomatoes 2 teaspoons dried oregano 3 oz green olives, pitted and chopped Black pepper, freshly ground 2 tablespoons capers Read More …
Gorgonzola Cream Sauce 4 ounces rindless Gorgonzola cheese 16 ounces heavy cream 2 ounces grated Parmesan Reggiano Pinch of nutmeg Gnocchi 1 pound Yukon Gold potatoes 1/2 cup all-purpose flour 2 egg yolks 2 teaspoons sea salt 1/2 teaspoon grated Read More …
2 tablespoons salt 6 tablespoons extra-virgin olive oil 1/2 medium red onion, minced 4 ounces pancetta, cut into 1/8-inch dice 4 garlic cloves, thinly sliced 1 teaspoon hot red chile pepper flakes 1 pound clams, scrubbed and rinsed (See note) Read More …
Source: Historic Turner Restaurant — Milwaukee, Wisconsin 4 boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into strips 6 ounces portobello mushrooms, chopped 3 tablespoons crushed garlic 1/4 cup white wine 3 cups whipping cream 3/4 cup Read More …
1 tablespoon Olive oil 1 teaspoon Butter 5 cup Broccoli florets, cut into 1 inch pieces 1-1/2 cup Chopped onions 3/4 cup Julienned carrots 3 cup Sliced mushrooms 1-1/4 cup Halved lengthwise and thinly sliced yellow squash 1 teaspoon Finely Read More …
2 onions, diced 4 tablespoons olive oil 4 cloves garlic, minced 28 ounces canned whole plum tomatoes, drained and diced 24 black olives, pitted and halved 1 teaspoon hot-pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon Read More …
Serving Size : 6 7 ounces white flour 4 eggs 2-1/4 pounds zucchini 10 ounces ricotta cheese 2-1/4 pounds shrimp, peeled 1 dash marjoram 1 dash salt 1 dash black pepper 10 ounces red ripe tomatoes, peeled and seeded 1 Read More …
2 lbs fresh clams in their shells 6 tablespoons olive oil 2 cloves garlic crushed 14 ounces fresh or canned tomatoes, finely chopped 4 tablespoons fresh chopped parsley salt and fresh ground black pepper to taste 1 lb linguine Scrub Read More …
1-1/2 pounds pasta, combination of spirals, bow-tie and penne 2 tablespoons olive oil 2 pounds boneless, skinless chicken breast, cut into bite-size pieces 3 cups Alfredo Sauce (recipe follows) 2 (9 ounce) boxes frozen spinach, thawed and well-drained 1 pound Read More …
Makes 4 servings 8 ounces macaroni shells, uncooked 4 cups mushrooms, sliced 2 teaspoons dried basil 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1 tablespoon all-purpose flour 1 cup evaporated skim milk 3 tablespoons freshly grated parmesan cheese Cook macaroni Read More …
6 ounce spaghettini, cooked al dente, drained and kept warm 2 ounces olive oil 1 ounce carrots, minced 1 ounce yellow onion, diced to 1/4″ thickness 4 ounces mushrooms, diced to 1/4″ thickness 1/2 teaspoon kosher salt 1/4 teaspoon black Read More …
1 cup julienned green bell pepper 1 cup julienned red bell pepper 1-3/4 cups small-cut broccoli florets 1 cup zucchini, cut in 1/4-inch thick slices 1 cup yellow squash, cut in 1/4-inch thick slices 1 cup matchstick-cut carrots 1-3/4 cups Read More …
1/2 pound pasta sheets, may substitute won tons Oil, for deep-frying Asiago Cream Sauce 2 cups heavy whipping cream 1/16 teaspoon chicken soup base 1/2 cup plus 2 tablespoon Asiago cheese 1/2 tablespoon cornstarch 1 ounce water 2 to 3 Read More …
Source: Karen Henry, Manager, Marshall Fields Marketplace Deli, Wauwatosa, Wisconsin 1 pound spiral pasta (or shells or macaroni) 3 cups whipping cream 1 pound sharp white Cheddar cheese, grated (divided) 1/2 teaspoon dry ground mustard 1 teaspoon Worcestershire sauce 1/4 Read More …
1/4 pound medium shrimp, peeled and deveined 2 cloves fresh garlic, peeled and fine chopped 2 turns of the mill fresh ground black pepper 2 ounces extra virgin olive oil 1 cup fresh tomatoes, peeled, seeded and chopped 1/4 cup Read More …
Source: Ho Ho’s Chinese Restaurant, Milwaukee, Wisconsin 4 ounces dried rice stick noodles 1 tablespoon corn oil 1 jalapeño pepper with seeds, sliced 2 small cloves garlic, peeled and minced 4 ounces (1 cup) cooked small shrimp 4 ounces (1 Read More …
Source: Alfonso Contrisciani, CMC, AAC Vice President of Culinary Operations, Kahunaville Restaurant Group 2 ounces olive oil 12 ounces boneless chicken breast 1 tablespoon Cajun seasoning 1 teaspoon minced garlic 1/2 cup sun-dried tomatoes, steeped in water 1/4 cup red Read More …
4 ounces butter 2 teaspoons Cajun spice mix 1 lb boneless, skinless chicken breasts, cut into small pieces 1 lb fresh linguini pasta 1/2 cup clam juice 2 ounces green bell peppers, cut into thin strips 2 ounces red bell Read More …
1 pound chicken breast 1/4 teaspoon each salt and pepper 6 tablespoons olive oil 1 tablespoon fresh chopped garlic 16 strips red pepper, julienned 1/8″ 16 strips green pepper, julienned 1/8″ 1-1/2 pounds (24 ounces) cooked linguine or 12 ounces Read More …
2 pounds linguini, cooked and drained 4 ounces lobster meat, 1-inch pieces 16 medium shrimp (31/35 size), peeled and deveined 6 ounces bay scallops 2 yellow squash, cut in half, 1/2-inch slices 1 red bell pepper, 1-inch pieces 4 ounces Read More …
(see also Eggplant Ravioli) 1-1/2 cups/375 ml extra fine durum semolina flour 2 eggs Basic egg pasta Source: Umberto at Sugarplums Place the flour on a pastry board or in a large mixing bowl. Make a well in the centre Read More …
Source: Chef Keith Brunell from Maggiano’s Little Italy Makes 4 servings 3 ounces extra virgin olive oil 3 tablespoons garlic (freshly sliced) 1/2 pound broccoli florets (1-inch pieces) 12 shrimp, peeled and deveined (21-25 count) 10 ounces white wine (dry Read More …
3 cloves roasted garlic 1/2 ounce chopped garlic 2 ounces white wine 1 rosemary sprig 1 pound lobster, cut into 6 pieces 3 ounces clam juice 1/2 teaspoon crushed pepper 1/4 ounce dried oregano 1/2 tablespoon butter 1/2 ounce chiffonade Read More …
Vegetable cooking spray 1 teaspoon olive oil 2 cloves garlic, minced 6 ounces skinned, boned chicken breast, cut into 1/4-inch-wide strips 1/2 cup frozen green peas, thawed 1/3 cup coarsely shredded carrot 1/2 cup low-sodium chicken broth 2 tablespoons light Read More …
Salt and pepper to taste 4 Tablespoons olive oil 1/2 Cup garbanzo beans 4 Ounces capellini, broken in thirds 1 Chunk Parmesan cheese, (about 1 1/2- to 2-ounces) 4 Tablespoons fresh lemon juice 1 Cup broccoli flowerets, cut into 1-inch Read More …