Free Recipes Archive
Source: Cajun’s Patio Grill, Houston, TX 1 pound chicken gizzards 1/4 pound chicken liver 1/2 pound ground pork 1 pound ground beef 1/4 cup oil 1 cup chopped onion 8 garlic cloves, chopped finely 1 cup chopped celery 1/2 cup Read More …
1 lb Chicken breast 1/2 teaspoon Cornstarch 1 teaspoon Salt 1 dash White pepper 1 cup Bean sprouts 5 tablespoon Vegetable oil 2 Eggs, slightly beaten 2-1/2 ounce Sliced mushrooms 3 cup White rice 2 tablespoon Soy sauce 2 Green Read More …
3 cups cooked rice 2 6-ounce jars marinated artichoke hearts, reserve liquid and coarsely chopped 1 large tomato, seeded and chopped 1 medium cucumber, seeded and chopped 1 medium-size red onion, chopped 1 cup crumbled feta cheese 1 2-1/4 ounce Read More …
250g (8 oz) lean pork, cut into bite-size pieces 2 onions sliced into crescents 2 potatoes, cubed small 1 carrot, cubed small 1 large apple, minced 2 tablespoons curry powder 2 tablespoons flour 3 cloves garlic, minced 4 cups (1 Read More …
1 medium onion 1/4 cup olive oil 2 cups ARBORIO rice 4 cups hot chicken, veal, vegetable or fish stock 1/2 teaspoon or so of saffron threads freshly gound black pepper 1/2 cup grated Parmesan cheese Finely dice 1 medium Read More …
Serving Size : 4 3/4 pound long-grain rice, cooked 2 tablespoons vegetable oil 3 eggs 1 onion 2 green chiles 1 clove garlic 1 leek 1 teaspoon coriander 1 teaspoon cumin 1/2 pound chicken breasts 1/2 pound prawns, shelled 3 Read More …
3 pounds cooked chicken 1 tablespoon garlic salt 4 cloves garlic 3/4 cup vegetable oil 1/2 cup yellow onions; finely chopped 1 teaspoon ground ginger 1/2 green pepper; finely chopped 1 no. 2 can whole tomatoes 2 6 oz cans Read More …
1 large head cabbage 1/3 cup slivered almonds 1/2 teaspoon fennel seeds, ground 1/2 teaspoon fines herbes 1/4 teaspoon ground thyme 1/4 teaspoon ground black pepper 1/8 teaspoon ground cinnamon 2 tablespoons butter or margarine 1-1/2 cups cooked rice (cooked Read More …
Source: Mr. B’s Bistro, New Orleans Yield: 4 servings 6 cups chicken stock, or more as needed 2-1/2 tablespoons olive oil 1 medium onion, small dice 1 pound arborio rice 1/4 cup sun-dried tomatoes, julienned 2 red bell peppers, small Read More …
Serving for 4 to 6 person 3 tablespoons finely chopped onion 3 tablespoons extravirgin olive oil 1 tablespoon chopped parsley 1 tablespoon chopped celery 1 clove garlic, peeled Salt and pepper 10 ounces fresh mushrooms, sliced thin 1 cup milk Read More …
1/2 to 1 cup of uncooked brown rice 2 cans of black beans 1 onion 2 cloves of garlic Cumin, to taste (start out with about 1/2 a tablespoon and keep adding more until you get the desired taste) Black Read More …
2 cups basmati rice 2 tablespoons vegetable oil (or grapeseed oil) 3 whole green cardamom pods one 2 inch stick of cinnamon 1 large shallot peeled and cut into slivers 1 cup (tightly packed) chopped fresh dill 1 teaspoon salt Read More …
2 cups cooked orzo 1 cup cooked wild rice 1/4 cup diced red onions 1/4 cup currants 1/8 cup fresh corn niblets 1/4 cup toasted almonds 1 tablespoon chopped parsley 3 tablespoons diced red peppers 3 tablespoons diced yellow peppers Read More …
1 pound lean ground beef 1 package (5-1/2 ounces) risotto mix with garden vegetables 1-1/2 cups sliced mushrooms 1 cup chopped red bell pepper 2 cloves garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoon grated Parmesan cheese 1 Read More …
3 (16 ounce) cans red beans (2 cans with liquid, 1 can drained ) 1/2 to 3/4 pound smoked ham hock 1-1/4 cups water 1/2 teaspoon onion powder 1/2 teaspoon garlic salt 1/4 teaspoon red pepper 1/2 teaspoon salt or Read More …
Serving Size : 12 15-1/4 ounces canned whole kernel corn drained 15 ounces canned black beans, rinsed and drained 4 ounces canned diced green chiles 1 medium onion, chopped 1 red bell pepper, chopped 2 cups converted white rice 15-1/2 Read More …
“Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish.” 2 large onions, chopped (2 cups) 5 cloves garlic, finely chopped 1 cup uncooked basmati or regular long grain rice 1 14 Read More …
6 medium yellow onions, plus 1/2 cup finely diced onion 4 tablespoons plus 2 tablespoons unsalted butter 1/2 pound wild rice Preheat oven to 275 degrees. Peel onions. Place 6 whole onions in heavy medium pot or casserole with a Read More …
Source: Chef Daniel Higgins, Houlihan’s 1-1/2 tablespoons vegetable oil 1 cup andouille sausage, diced large 1 cup yellow onion, diced 1/2 cup green pepper, diced 1/2 cup celery 1 cup chicken diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 Read More …
1 lb Dried red beans 1 lb Tasso, or smoked sausage 2 each Medium onions, chopped fine 1 each Large bell pepper, chopped 2 teaspoon Salt 1 teaspoon Ground black pepper 1/2 teaspoon Cayenne pepper 1/2 teaspoon White pepper 2 Read More …
(see also Osso Bucco) 5 CUPS CHICKEN STOCK 1 TEASPOON SAFFRON THREADS 2 TBSP OLIVE OIL 2 TBSP BUTTER 1/2 CUP FINELY CHOPPED ONION 1-1/2 CUPS CARNAROLI RICE 1/4 CUP GRATED PARMESAN CHEESE SALT and FRESHLY GROUND PEPPER TO TASTE Read More …
Source: Chef Chai Chaowasaree, Chai’s Island Bistro 2 cups sticky rice (mochi rice) 1/4 cup black beans 1/4 cup taro, diced 1/2 cup coconut milk 1 cup granulated sugar 2 tablespoons water 1 vanilla bean Pinch of salt 10 stalks Read More …
Source: Guadalajara, Houston, Texas area Serves 4 to 6. 2-1/2 cups uncooked parboiled rice (Guadalajara uses Uncle Ben’s) Very hot tap water 1/4 cup chicken stock base 4 tablespoons unsalted butter 1/2 cup diced red bell peppers 1/2 cup diced Read More …
6 cups chicken broth 5 Tablespoons butter 1 medium onion, finely chopped 2-1/2 cups arborio rice 1 cup white wine, dry 1 cup asparagus tips, fresh, smallest available 1 cup peas 1/2 cup zucchini, very finely chopped 1 cup white Read More …
2-3 cups vegetable broth 1/2 small red bell pepper, cut julienne 1/2 cup artichoke hearts, cooked 1 teaspoon olive oil 1 onion, minced 1 cup Arborio rice 1/3 cup dry white wine 1/4 cup Parmesan cheese 1 tablespoon minced parsley Read More …
3oz prosciutto 2 cans VIGO Callemari in Ink sauce (with olive oil) 2 cans VIGO or equiv chopped clams 1 can anchovies (pasted) I can pickled mussels 1 lb tiger shrimp or equiv (+ 1/2 lobster or whatever you fancy) Read More …
1 cup wild rice 2 large oranges 1/2 cup orange juice 1/3 cup raisins 2 tablespoons capers 1-1/2 tablespoons olive oil 1-1/2 tablespoon, balsamic vinegar (or to taste) salt and freshly ground black pepper 3 scallions, finely chopped 1/2 bunch Read More …
1 tablespoon extra virgin olive oil 1 small onion; finely chopped 3/4 teaspoon dried rosemary 1 small bay leaf 250 ml arborio rice 300 ml dry red wine 750 ml chicken stock 15 g unsalted butter 100 g Romano cheese; Read More …
12 oz Cajun Red Beans 3 tablespoon Canola oil 1 c Onions, chopped 2 c Tomatoes, chopped 2 cl Garlic, pressed 1/4 teaspoon Cayenne pepper 1/4 teaspoon Black pepper Salt to taste (add just before serving) 4-1/2 c Water 1 Read More …
Makes 6 servings 1 cup canned no salt kidney beans 6 cups water 1 16 ounce can canned tomatoes, no-salt-added, chopped 4 cloves garlic, finely chopped 2 cups onions, chopped 1 cup celery, chopped 1 bay leaf 2 teaspoons dried Read More …
Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco 1 pound fresh squid, cleaned and cut up 1 pack squid ink 1 pound cuttlefish, cleaned and cut up 18 clams 2 onions, finely diced 1 to 2 cups rice, preferably Read More …
4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1-1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Cook Read More …
4 cups short-grain rice water SEASONED VINEGAR: 1/2 cup rice vinegar 4 tablespoons sugar 2 tablespoons mirin (sweetened rice wine) 2 teaspoons salt Wash the rice until the water runs almost clear. Drain. Let sit for at least 30 minutes. Read More …
8 cups chicken broth 1 ounce dried wild Italian mushrooms OR 1/4 pound fresh mushrooms, thinly sliced 1 cup warm water, if using dried mushrooms 2 Tablespoons butter, if using fresh mushrooms 5 Tablespoons butter 1 medium onion, finely chopped Read More …
1 medium onion, chopped 3 garlic cloves, finely chopped 1 large bell pepper, green, cut into 1/2 inch pieces 2-1/2 cups basic chicken stock, see recipe 5 scallions, finely sliced 1 cup brown rice, long grained 3 Italian plum tomatoes, Read More …
You can buy the Sweet rice (looks and smells almost like Thai Jasmine rice) at any oriental store. This is how I make my “Kaoneaw Mamong” (literally, sticky rice with mangoes.) 3 cups of sweet rice 1 can of coconut Read More …
8 cups chicken broth 6 Tablespoons butter 1 large onion, finely chopped 3 cups arborio rice 1 cup white wine, dry 3 Tablespoons parsley, chopped 1 Tablespoon basil, fresh, chopped 1 Tablespoon tomato paste 1 cup Parmesan cheese, freshly grated Read More …
Chef Gianluca Fusto Sesame brittle 300g Caster sugar 250g 82% M.G butter 100g Glucose syrup 20g Mineral water 5g NH pectin 350g Sesame seeds Cocoa éclats 200g Valrhona éclats 200g 39° Bè syrup 40g Powdered cocoa Orizaba 39% cream 200g Read More …
1 onion, chopped fine 2 garlic cloves, peeled and minced 1 large green bell pepper, sliced 3/4 cup olive oil 1-1/4 pounds chicken, cut into serving pieces 1 crab, broken into pieces 1 lobster tail, cut into pieces 1/4 pound Read More …
2 cups well-scrubbed leeks, chopped 1 clove garlic, minced 1/2 cup red pepper, finely chopped 1 tablespoon olive oil 3 cups vegetable broth or water 1-1/4 cups brown rice Salt and pepper to taste Pinch of basil 1 cup pre-cooked Read More …
3/4 lb. pork boneless loin, cut into 1/2 inch pieces 1/2 cup coarsely chopped red onion 2 cups water 1 cup uncooked regular long-grain rice 3/4 cup thick-and-chunky salsa 1/4 cup peach and apricot preserves 1 to 2 tablespoon lime Read More …
2-1/4 cup chicken broth 1/4 cup white wine 1/2 cup butter 1 cup brown rice 1/4 cup chopped onion 1/2 teaspoon chopped garlic 2 tomatoes, peeled, chopped 1/2 teaspoon oregano 1 salt and pepper to taste 1 teaspoon lemon juice Read More …
3 tablespoon Safflower oil. 2 tablespoon Red curry paste. 8 oz Broccoli, steamed. 1 c Cauliflower, steamed. 2 lb Cooked long grain rice (2 cups). 2 tablespoon Finely chopped shallots. 2 Red chilies, seeded and finely chopped. 2 md Onions, Read More …
1 shallot, sliced thin 1 tablespoon olive oil 1-1/2 teaspoons mustard seeds 1/2 cup jasmine or long-grain white rice 1 teaspoon salt 1 cup water 1/4 cup thinly sliced scallion greens In a 1-1/2 quart heavy saucepan cook shallot in Read More …
3 tablespoons butter 1/2 cup sliced shallots 1-1/2 cups Arborio rice 3/4 cup sliced shitake mushrooms 1-1/2 tablespoons chopped roasted garlic 1/2 cup dry white wine 5 to 6 cups rich vegetable or chicken stock, divided 1/4 cup freshly grated Read More …
Chef Gianluca Fusto 1500g ivoire & green cardamom velvety cream 1212g orange and carrot salad 1620g gelée de praliné 66% 1005g hazelnut stroisel 2183g multi-vitamin drink Assembly In a sac à poche with a n. 12 nozzle drizzle the velvety Read More …
Chef Gianluca Fusto 250g Caster sugar 250g Petra 1 flour 250g Pariani hazelnut flour 250g 82% M.G butter 5g Sea salt Sift all the powdered ingredients. Add the diced cold butter, amalgamating everything with the leaf in the planetary mixer. Read More …
Chef Gianluca Fusto 439g 66% almond & hazelnut praliné 15g X58 pectin 35g sugar 997g whole UHT milk 100g acquolina hazelnut paste 35g cocoa butter Add the sugar to the X58 pectin. Using a whisk add this mixture to the Read More …
from Chef Gianluca Fusto 610g carrots 244g orange(s) 305g mineral water 51g caster sugar 2g lime zest Dice the carrots into 5 mm cubes and blanch for a few seconds. Bring the water to a boil and add the sugar. Read More …
Chef Gianluca Fusto 440g fresh whole milk 14g glucose syrup 9g 200 bloom powdered gelatin 468g ivoire couverture 550g mascarpone 8g lime zest 11g green cardamom Grind the cardamom to a fine powder, add to the milk and lime zest. Read More …