Free Recipes Archive
12 ounces ricotta 1/3 cup freshly grated Parmesan cheese 1 egg yolk, lightly beaten 1/4 cup finely chopped fresh basil 3 tablespoons finely chopped fresh parsley 1-1/2 tablespoons grated lemon zest 2 small cloves garlic 6 Cornish game hens Salt Read More …
6 Cornish game hens Salt and pepper 1-1/2 lemons, cut into 6 quarters 1-1/2 small onions, cut into 6 quarters 6 tablespoons butter, softened One 2 inch knob fresh ginger, minced 1/4 cup Asian five spice powder 1/2 cup white Read More …
2 dressed Pheasants 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon crushed rosemary 1/8 teaspoon black pepper 1/4 cup Courvoisier brandy 1/2 teaspoon suger 1 can dark sweet cherries in heavy syrup 2 teaspoon cornstarch 1/4 cup Kupschuasser Stuffing: 1 Read More …
Yield: 4 Servings 4 young pheasants, about 1 pound each, innards removed Kosher salt Freshly ground white pepper 3 Tablespoons canola oil 4 Tablespoons unsalted butter 3/4 cup Madeira wine 1 cup veal stock or dark chicken stock 1 Tablespoon Read More …
2 Pheasants (2.5 lbs. each) 1 tablespoon Salt 1-1/2 cups Long-grain rice 3 cups Water 1 teaspoon Salt 1/2 cup Butter 1 cup Finely chopped celery 3 tablespoons Minced onion 1/2 cup Sliced mushrooms 1 dash Each crushed sage and Read More …
6 Quail, deboned 4 shallots, minced butter 2 garlic cloves, minced 1 cup Saskatoon berries (like blackberries) 1 oz brandy 6 oz brown sauce (make from scratch or use Knorr’s) salt and pepper to taste Sauté shallots and garlic in Read More …
By splitting and marinating some of the smaller game birds, such as quail, partridge, and dove (or combination thereof), not only does the flavor of the marinade permeate both inside and out more readily but the birds can be then Read More …
1 Pheasant cut into serving quarters 1/4 cup Olive oil 12 Garlic cloves; unpeeled 2 cup Chicken stock OR low-sodium chicken broth 1/4 cup Fresh lemon juice 1/2 teaspoon Salt; or as desired 1 Lemon; yellow zest only 1/3 cup Read More …
2 pheasants, cleaned 2-pound 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon dried whole thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon dried parsley flakes 2 slices bacon 1/4 cup canned Read More …
25g butter 1 tablespoon vegetable oil 2 oven ready pheasants; jointed 2 medium onions; sliced 225g peeled chestnuts 3 tablespoons plain flour 450ml chicken stock 150ml dry red wine 1 orange; zest and juice 2 teaspoons redcurrant jelly 1 bouquet Read More …
2 Pheasants Salt and pepper 3 oz Butter 1 pt Chicken stock 1-1/2 teaspoon To 2 teaspoon arrowroot 8 oz Seedless white grapes 4 tablespoon Double cream 1 teaspoon Lemon juice Serving Size : 4 Set oven at 350 or Read More …
1 pheasant breast, skinned and boned 1 then slice of ham 1 slice Mozzarella cheese mayonnaise Italian bread crumbs parmesan cheese Flatten breast with mallet and spread lightly with Mayo, cover with a then slice of ham and mozzarella cheese. Read More …
1 each Pheasant; 2 tablespoon Vegetable Oil 1/2 cup Chicken Broth Almond Red Sauce 1/2 cup Slivered Almonds; Toasted 1 cup Onion; Finely Chopped 1 each Clove Garlic; Crushed 2 tablespoon Vegetable Oil 8 oz Tomato Sauce; 1 cn 2 Read More …
1 Pheasant Salt and pepper Butter 4 Cloves fresh garlic, minced 1 Chopped onion Salt and pepper pheasant inside and out. Rub butter on outside of pheasant and add garlic, onion and a little butter to cavity of bird. Put Read More …
10 ml olive oil 2 tsp 2 onions, thinly sliced 2 apples, peeled & thinly sliced 1 red cabbage, shredded 30 ml cider vinegar 2 tbsp 30 ml maple syrup 2 tbsp 250 ml apple juice 1 cup salt & Read More …
500 g asparagus, trimmed, cooked & diced 1 lb 750 g potatoes, peeled, cooked & diced 1 1/2 lb 375 ml corn kernels 1 1/2 cup 2 can white tuna, drained & flaked (7 oz / 198 g) 1 L Read More …
1.5 L cauliflower, cut into florets 6 cup 40 ml olive oil 3 tbsp 1 ml dried thyme 1/4 tsp 5 ml salt 1 tsp 15 ml white wine vinegar 1 tbsp 15 ml lemon juice 1 tbsp 2 ml Read More …
4 Pheasant breasts, boned 150ml (5 fl.oz.) Madeira 250ml (9 fl.oz.) Creme fraiche 250g (9 oz) Mixed wild mushrooms Seasoning Place the mushrooms in a large dish and bake at 190C/375F/Gas 5 for 10 minutes. Place the mushrooms to one Read More …
SEASONING RUB 1-1/2 tablespoon Pumpkin seeds 1/2 teaspoon Coriander seeds 1/2 Inch of cinnamon stick 1/4 teaspoon Black peppercorns 3 cl Garlic 2 teaspoon Sugar 1 teaspoon Salt 3 tablespoon Dark roasted coffee; freshly ground MEAT 3 Ostrich or Rhea Read More …
6 Ostrich fillets 2 tablespoon Vegetable fat 2 tablespoon Flour 2 tablespoon Lemon juice 2 teaspoon Salt 3 tablespoon Apple juice 2 oz Brandy or Calvados 1/4 teaspoon Freshly ground pepper 2 teaspoon Chopped fresh parsley 2 Cooking apples 3 Read More …
10 Ancho chiles, peeled and seeded, or 10 tablespoons ground ancho 1 tablespoon Ground cumin 2 tablespoon Ground coriander 1/2 tablespoon Ground oregano 1/4 teaspoon Ground cinnamon 2 tablespoon Oil 1 c Diced onion 2 tablespoon Minced garlic 3 lb Read More …
1 lb ground Ostrich 1/8 teaspoon garlic powder 1/4 teaspoon salt 1 tablespoon oil 1 green bell pepper chopped in small pieces 1 red or orange bell pepper chopped in small pieces 2 tablespoons cornstarch 2 tablespoons soy sauce 1/4 Read More …
5 ml olive oil 1 tsp 1 clove garlic, finely chopped 500 g baby bok choy 1 lb 15 ml soy sauce 1 tbsp 50 ml water 1/4 cup In a large skillet; heat oil over medium-high heat. Add garlic Read More …
1 kg small new potatoes, unpeeled & sliced 2 lb salt & pepper to taste 125 ml blue cheese, crumbled 1/2 cup 125 ml chicken broth 1/2 cup In a lightly greased deep pie plate; arrange half of the potato Read More …
Chickpea Meatloaf 1 large onion, chopped 3 cloves garlic, chopped 500 g extra lean ground beef 1 lb 500 ml chickpeas, cooked 2 cup 175 ml fresh breadcrumbs 3/4 cup 1 egg 125 ml ketchup 1/2 cup 30 ml dijon Read More …
2 Cornish hens 4 lbs total 2 tablespoon minced garlic 2 tablespoon cilantro (stem, root, leaf) 1 teaspoon fresh ground black pepper 2 tablespoon soy sauce Wash hens, split into small pieces. Mince cilantro, mix with garlic, pepper, and soy Read More …
Source: Recipe by Bobby Flay, Mesa Grill Serving size: 2 6 ancho chiles, dried 8 cups boiling water 2 tablespoons garlic, minced 1/2 teaspoon salt 2 tablespoons cilantro, minced 2 cups cornmeal 2 tablespoons curry powder 2 tablespoons cumin Ground Read More …
2 Pheasants, halved 1 can (11 ounces) mandarin oranges 1 tablespoon Cornstarch 2 teaspoons Grated lemon peel 1 tablespoon Lemon juice Dust oranges, draining syrup into pan. Stir in cornstarch, lemon peel and juice. Cook until thickened, stirring constantly. Remove Read More …
Yield: 2 Servings 2 tablespoon Soy sauce 2 teaspoon Honey 1 teaspoon Peppercorns; coarsely ground 2 teaspoon Sherry 1 cl Garlic; minced 1 teaspoon Hot pepper sauce 1 Rhea steak; 12oz In a non-aluminum or glass work bowl, stir to Read More …
Yield: 4 Servings 4 Ostrich steaks; 4oz 1/4 teaspoon Lemon pepper 1/4 teaspoon Garlic salt 2 tablespoon Worcestershire sauce Sprinkle spices and Worcestershire over steaks. After high temperature has been reached on indoor or outdoor grill, place steaks on rack Read More …
Yield: 8 Servings STEAKS 2 Cloves garlic 2 teaspoon Freshly ground black pepper 8 (2 1/2- to 3-ounce) ostrich minute steaks, or ostrich fillet sliced into 8 steaks 1/2 inch thick and 3 inches in diameter 2 teaspoon Butter or Read More …
Yield: 4 Servings 1 lb Ground Emu Taco seasoning mix 4 Hamburger buns Sour cream Cheddar cheese Tomatoes Lettuce Mix ground emu with taco seasoning. Form into 4 patties. Cook over very hot grill or in skillet over high heat Read More …
Serving Size : 8 1/2 cup apple jelly 3 tablespoons white wine 1 large garlic cloves, minced 1 tablespoon fresh thyme, chopped 2 teaspoons worcestershire sauce 1/4 cup olive oil 5 pounds cornish game hen Preheat oven to 375F. Combine Read More …
3 cups water 1 lb ground ostrich 1/2 cups dried onions 1 teaspoon dried basil 2 teaspoon Zataran’s Shrimp and Crab Boil 2 teaspoon Chef Scott’s Seasoning Salt 1-1/2 cup rice Bring to a boil breaking up the sausage as Read More …
25 g butter 1 tablespoon vegetable oil 4 young pigeons; prepared 2 teaspoons plain flour 1 medium onion; chopped 2 cloves 1 tablespoon fresh mixed herbs *; chopped 100 ml port 450 g purple plums; halved and stoned pinch freshly Read More …
1-1/2 lb Emu rump 2 Eggs, beaten 1 teaspoon Salt 1 teaspoon Pepper 1 c Bread crumbs 1/2 c Unsalted butter, melted Tenderize emu with tenderizing mallet and slice 1/8 inch to 1/4 inch thick. Place slices in bowl with Read More …
Source: Hilltop Hotel Farm – Texas 1 tablespoon garlic purée 1/2 cup olive oil 1/2 cup lemon juice 1 tablespoon ground coriander seeds 1 tablespoon ground cumin 1/2 cup loosely packed fresh oregano leaves (or 2-1/2 tablespoon dried oregano) 1 Read More …
Yield: 4 Servings 2/3 cup Wild rice 2 cup Chicken broth 1/4 cup Butter 8 Grouse breast filets 3 Eggs [beaten] 1 cup Flour Garlic salt, oregano, and Basil to taste 2 tablespoon Butter 1/2 cup Chicken broth 4 oz Read More …
2 tablespoons Olive Oil 1/2 teaspoon Coarse Salt Ground Black Pepper 1-2 cloves Garlic, mashed (or MORE!) 1/2 teaspoon Thyme 3 Quail per person Mash the olive oil, salt, pepper, garlic, and thyme together in a mortar and pestle. Rub Read More …
6 rock Cornish Hens (about 3/4 to 1 lb. ea.) split in half 3 cups fresh or frozen raspberries 1 cup raspberry vinegar 3/4 cup olive oil 2 bay leaves 1 tablespoon dried thyme Salt and pepper to taste One Read More …
Yield: 4 Servings 6 Emu fillets 2 teaspoon Cardamom pods 1 tablespoon Ground coriander 1/2 teaspoon Five-berry mixture or mixed pink and green peppercorns, Ground 3 Cloves of garlic 1/3 cup raspberry vinegar 3 cups good beef stock 1/2 teaspoon Read More …
6 Cornish game hens 2-1/2 teaspoons grated tangerine or orange peel 2 cups tangerine or orange juice 2 tablespoons cornstarch 3 tablespoons hoisin sauce 1/2 teaspoon crushed red chilies Mix basting ingredients together and pour over hens in baking pan. Read More …
1 onion, sliced & separated into rings 1.4 kg chicken pieces 3 lb 125 ml ketchup 1/2 cup 50 ml water 1/4 cup 5 ml Worcestershire sauce 1 tsp 5 ml vinegar 1 tsp 15 ml honey 1 tbsp 6 Read More …
250 ml dried red lentils, rinsed 1 cup 10 ml vegetable oil 2 tsp 1 large onion, chopped 3 cloves garlic, finely chopped 1 jalapeno, seeded & chopped 5 ml ground cumin 1 tsp 2 L vegetable or chicken stock Read More …
The key to working with fresh foie gras is controlling its temperature. Make sure it’s at room temperature when removing the veins so it’s pliable; then chill before cooking so it doesn’t start to melt. Allow time to refrigerate the Read More …
2 lb Emu round or drum 2 tablespoon Seasoned flour 1 tablespoon Butter 1 cl Garlic, chopped 1 md Onion, chopped 3/4 c Beef broth 1 tablespoon Parsley flakes 1 tablespoon Worcestershire sauce 1 c Button mushrooms 1 c fat-free Read More …
Toss: 1 lb. Brussels sprouts, halved lengthwise 2 cups red onions, cut into wedges 8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) 2 T. olive oil Salt and pepper Simmer: 1/2 cup heavy Read More …
In the mid-19th century, the story goes, the demoiselles Tatin were left penniless when their father died. Luckily they lived just opposite the new railroad station at Lamotte Beuvron, a small town south of Orléans. So they took in travelers Read More …
The country habit of marinating little goat cheeses in herbs and oil (olive oil along the Mediterranean or nut oil where walnuts do well) has recently gone global. It is hard to resist when the cheese is toasted to a Read More …
Yield: 4 Servings 1/2 c Black peppercorns 4 Emu steaks, 4oz each 1/4 c Oil 1/3 c Cognac 1 c Heavy cream 2 tablespoon Cognac Salt to taste Place peppercorns in press-closure baggie. Crush with a hammer. Lightly coat both Read More …