Free Recipes Archive
Makes 6 servings 1/2 pound jumbo asparagus 1 pound boneless chicken (white or dark meat) 4 tablespoons salad oil 1 medium onion, sliced 1 red or green bell pepper, thinly sliced 1/4 teaspoon pepper 2 tablespoons sugar 2 tablespoons soy Read More …
4.25 L fresh corn kernels 500 ml cereal cream 500 g butter 250 ml sugar Mix all ingredients together in large roasting pan. Cook, uncovered, for 90 minutes in preheated 325 F (160 C) degree oven. Stir frequently. Cool then Read More …
500 g carrots, cooked & mashed 125 ml butter 3 eggs, beaten 5 ml vanilla 40 ml flour 5 ml cinnamon 2 ml nutmeg 125 ml sugar 5 ml baking powder In a large bowl; mix all ingredients with a Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
2 large vidalia onions 2 cups buttermilk 1-1/2 cups flour 1/2 cup white cornmeal cayenne, salt and freshly ground black pepper to taste about 3″ vegetable oil Peel 2 large vidalia onions, cut into 1/2 inch thick slices, and separate Read More …
Praprbeep Patra, one of the head chefs at Darbar, shares a recipe for an Indian okra dish. 450g okra 2 medium onions, chopped 2 tsp oil 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp Read More …
750 g parsnips, grated 1 1/2 lb 1 onion, diced 25 ml butter 2 tbsp 750 g potatoes, grated 1 1/2 lb 175 ml chicken stock 3/4 cup 60 g gouda cheese, shredded 2 oz fresh parsley, chopped salt & Read More …
Makes 8 servings 9 California tomatoes 1 tablespoon white vinegar 1/4 cup chopped dried parsley 1 tablespoon chopped fresh basil 1 teaspoon finely chopped garlic 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red hot pepper 1 pinch ground Read More …
1 yellow summer squash, sliced 1 zucchini, sliced 1 carrot, peeled and slice diagonally 1 tablespoon olive oil 2 tablespoon fresh basil, chopped or 1-2 teaspoon dried basil Saute the vegetables and basil in the olive oil in a nonstick Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
1 tablespoon (15 ml) olive oil 10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled 3 tablespoon (45 ml) sherry, port, Marsala, or sweet (red) vermouth 2 teaspoon (10 ml) sugar 1/2 teaspoon (2 ml) fennel seeds Salt Read More …
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
8 large tomatoes 1/2 teaspoon celery salt pinch garlic salt sliced bread 3/4 cup grated cheese 3 tablespoons chopped parsley 2 tablespoons butter worcestershire sauce 1 teaspoon cornstarch 1/2 cup sour cream juice of 1 lemon 1 teaspoon sugar 5 Read More …
Serving Size : 6 1 cup bread crumbs 2 teaspoons dried oregano 1 large globe eggplant, sliced 3/8 inch thick Olive oil 1/4 cup olive oil 1 clove garlic, minced 1 medium onion, chopped 2 pounds tomatoes or 2 large Read More …
Makes 1 serving Gazpacho Vinaigrette: 1 cucumber, peeled and seeded 6 Roma tomatoes, peeled 3 shallots juice of 4 lemons 1 cup tomato juice 2 tablespoons chopped flat leaf parsley 2 cloves garlic 1/2 cup chopped green onion tops salt Read More …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob Read More …
3 medium tomatoes, sliced 30 ml butter 50 ml fine breadcrumbs 40 ml fresh dill, chopped salt & pepper to taste 500 ml parmesan cheese, grated Place tomato slices on a cookie sheet. In a skillet; melt butter, add breadcrumbs, Read More …
1/4 cup milk 1 (3-ounce) package cream cheese 1 tablespoon butter 1/4 teaspoon salt (optional) 1/8 teaspoon black pepper 2 (15-ounce) cans whole kernel corn, drained Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low Read More …
1 can pineapple chunks, drained (reserve liquid) 125 ml water 50 ml cider vinegar 50 ml brown sugar 15 ml cornstarch 2 ml salt 2 can beets, sliced In a medium saucepan; add pineapple juice, water and vinegar. In a Read More …
Chef Frank Bailey Restaurant/Operation Boston College, Chestnut Hill, Mass. Yield: 8 to 10 servings Portabella mushrooms, sliced in half lengthwise 6 to 8 large Tomato, sliced 1 Zucchini, sliced rounds 1 large Yellow squash, sliced rounds 1 large Fire roasted Read More …
For 4 people 10 small baby artichokes 2 small spring onions 16 red mullet fillets 2 small fennel bulbs 6 cloves garlic 3 sprigs thyme 1/2 litre poultry bouillon (cube form can be used) Salt and ground white pepper Peel Read More …
300 gr. spelt, 1 onion, 500 gr. ripe tomatoes, 100 gr. pecorino cheese, olive oil, salt and pepper. Leave spelt into water for few days. Apart, brown a sliced onion, add chopped peeled tomatoes, salt and pepper. Add water and Read More …
5 normal size aubergines, 2 eggs, 100 gr. caciocavallo cheese, 50 gr. breadcrumbs, 200 gr. flour, basil, olive oil, salt. Chop aubergines and cook in salty water. Drain and when cold mix them with eggs, grated cheese, breadcrumbs, minced basil Read More …
Aubergines 4, breadcrumbs gr. 100, salami gr. 50, hard boiled eggs 2, beaten eggs 2, fresh caciocavallo cheese gr. 50, grated caciocavallo cheese gr. 50, basil, a cup of tomato sauce, olive oil, salt and pepper. Slice aubergines, leave in Read More …
Peppers kg. 1, a cup of sauce, 3 tablespoon vinegar, 3 tablespoon sugar, olive oil, salt, black pepper. Slice peppers and brown with oil, salt and black pepper. Cover and cook for about 20 minutes until soft. Add sauce, and Read More …
Aubergines 6 garlic 3 or 4 cloves parsley olive oil salt pepper Make some holes on the whole aubergines and place garlic in them (divide garlic in two). Bake and when ready, peel and cube them. Dress in a bowl Read More …
Makes 8 servings 2 pounds fresh young (thin) asparagus spears 2 tablespoons virgin olive oil 2 ounces shaved Parmesan cheese to taste freshly ground black pepper 1/3 cup good quality balsamic vinegar Preheat oven to 450 degrees F. Place asparagus Read More …
Makes 6 servings 12 ounces fresh white mushrooms, cleaned 4 ounces shiitake mushrooms, cleaned 5 medium sweet potatoes, peeled (about 2 pounds) 2 medium onions (about 8 ounces) 12 cloves fresh garlic, peeled 1/4 cup olive oil, divided 1 tablespoon Read More …
A really tasty fast meal when you put it over noodles, rice or serve as a veggie. It freezes really well. 1 small bay leaf 5 ml salt 30 ml margarine 15 ml white sugar 125 ml green pepper, diced Read More …
1.4 kg pumpkin 75 ml butter 125ml onion, minced 375 ml bread crumbs 2 ml salt 2 ml pepper 2 ml nutmeg 2 ml sage 125 ml swiss cheese, grated 500 ml light cream 1 whole bay leaf Wash outside Read More …
1.5 L red cabbage, shredded 2 red apples, shredded 1/2 large red onion, sliced 75 ml white vinegar 75 ml splenda salt & pepper to taste water, add as required In a large skillet; place cabbage, apples and onion. Add Read More …
3 medium onions 1 egg 175 ml milk 125 ml cornstarch 125 ml flour 5 ml baking powder salt & pepper to taste 1 L vegetable oil Peel onions, cut into 1/4 inch (.6 cm) slices and separate into rings. Read More …
1 head of cauliflower 1 tablespoon butter 1 tablespoon minced dill 1 tablespoon parsley, minced 1 teaspoon chives, sniped Steam the cauliflower until just tender. Melt butter in a pan and add herbs. Heat for a minute and pour over Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
25 ml oil 1 onion, chopped 1 large green cabbage, shredded 398 ml can diced tomatoes, drained salt & pepper to taste In a large nonstick skillet; slightly heat oil. Add onion and saute until transparent. Add cabbage and cook Read More …
Source: St. Louis Bread Company 1/4 cup mayonnaise 1/8 cup tomato-garlic tapenade 2 chipotle peppers in adobo sauce, seeded and chopped 1/8 cup adobo sauce 1-1/4 cups jack cheese 1/3 teaspoon dry cilantro 1/2 cup sourdough bread crumbs 10 thick Read More …
2 10 ounce packages frozen chopped spinach 1/4 cup butter 5 eggs 1 cup milk 1 cup flour 1 teaspoon salt 1 tablespoon baking powder 1 tablespoon minced onion 1 pound grated sharp cheddar cheese Makes 60 appetizers- freezes well. Read More …
2 cups all-purpose flour 1/2 cup water 1/2 lb. ground pork 1/2 small chinese cabbage, chopped 1/4 green onion, chopped 1/4 cup minced mushrooms 2 tablespoons soy sauce 1 clove garlic, minced 5 tablespoon vegetable oil 1 can (14 ounces) Read More …
1-1/4 ounces Roquefort cheese 1 tablespoon Butter 1 teaspoon Sour cream 3 slices White bread 6 tablespoons Beluga caviar Lemon juice In mixing bowl, blend together Roquefort cheese, butter, and sour cream. Toast bread. Spread toast with Roquefort cheese mixture. Read More …
1 loaf Italian-style or French bread 1 stick butter, softened 3 – 4 cloves garlic, finely chopped 1/2 teaspoon garlic powder 3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices 3 slices mozzarella cheese, thinly sliced and Read More …
by Anthony Bourdain with Jose de Meirelles & Phillippe Lajaunie Makes a 2-1/2 pound (1.5kg) terrine Caul fat is the lacelike intestinal lining that you are going to use to line your terrine mold. It’s one of those things you Read More …
8 ounces cream cheese 1/4 cup chutney 1/4 teaspoon dry mustard 1 teaspoon curry powder Blend cheese, chutney and seasonings well. Chill for at least 4 hours. Top with nuts (toasted almonds or salted cashews). Serve with crackers or vegetables Read More …
Source: Red Lobster, Orlando, Florida 1/3 cup butter or margarine 1/4 teaspoon garlic powder 2 cups Bisquick baking mix 1/2 cup cold water 1/2 cup Cheddar cheese, shredded fine Preheat oven to 425 degrees F. Heat margarine or butter in Read More …
2 eggs 2/3 cup sugar grated zest of 2 oranges 1 tablespoon orange juice 1/2 cup plus 2 tablespoons extra-virgin olive oil 1-1/2 cups whole milk 2-1/2 cups unbleached all-purpose flour 2 teaspoons baking powder salt Preheat the oven to Read More …
2 large tomatoes, seeded and diced 1/2 fennel bulb, trimmed and diced 1/2 cup olive oil (preferably extra virgin) 1/4 cup chopped fresh basil Country bread 2 small garlic cloves, flattened Preheat broiler. Toss first 4 ingredients in large bowl. Read More …
1 lb: 1-1/2 teaspoons active dry yeast 1/2 teaspoon salt 2 cups bread flour plus 1 tablespoon flour, divided 1/4 cup egg substitute 1/2 cup applesauce 1/2 cup skim milk 1-1/2 tablespoons margarine or butter, melted 2 cups apple slices Read More …
There are three good ways to zest any citrus fruit: a paring knife a zester a microplane or grater Each will give you entirely different results. Using a paring knife is great for candied lemon or orange peels, using a Read More …
The umpteenth batch of sugar cookies left your trusty sheets looking gross and patchy. Bring them back to their original glory using stuff you already have in your cleaning arsenal. What you need: Hydrogen peroxide, baking soda and a rag Read More …
I always inject my turkey with a mixture of butter, honey, and lemon. a good mix is 1c. butter, 1 c. honey, 1/3 c. lemon – adjust for sweeter or more citrus flavor; above measurements are for a large turkey. Read More …
Make your own vanilla extract – using those vanilla pods that you have used for custard! This extract is far nicer than the synthetic flavourings you can buy in the shops, and a fraction of the cost of shop-bought extract! Read More …