Free Recipes Archive
1 2.00 L whole milk 2 50.00 mL vinegar Scald milk to 850C. Remove from heat and add vinegar. Let stand at room temperature for 5 h. Line strainer with four layers of cheesecloth then pour boiling water through cheesecloth. Read More …
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure, But it Read More …
1 tablespoon sour milk or buttermilk 2 cups whipping cream Mix 1 tablespoon sour milk or buttermilk into 2 cups whipping cream and let sit at room temperature (in a warm spot) for 1 – 2 days, until it gets Read More …
Yield: 1-1/2 cups 1 7 ounce round Gouda Cheese with red wax coating. 1 3 ounce package cream cheese, softened 2 tablespoons Apricot preserves 1 teaspoon Finely chopped onion 1/4 c Finely chopped pecans 1/4 c Finely chopped green bell Read More …
nettles and water to make 1/4 cup nettle juice (or use 1 rennet tablet) 1 gallon of fresh goat’s milk Cover a pot of nettles with water, boil and reduce liquid to half. Warm 1 gallon of fresh goat’s milk Read More …
YIELD: 78 portions 2 kg Goat’s Cheese 2 kg Cream Cheese 3 oz Fresh Dill, chopped 3 oz Fresh Chives, chopped 3 oz Parsley, chopped 1 tablespoon Black ground Pepper 2 ounces Lemon Juice Blend Ingredients in mixing bowl thoroughly. Read More …
11 ounces Cream Cheese, softened 6 ounces Goat Cheese, softened 2 tablespoons Chives, snipped 2 tablespoons Walnuts, chopped 2 tablespoons Yellow Pepper, chopped 2 tablespoons Green Olive, chopped 2 tablespoons Parmesan Cheese, grated 2 ounces Pimento, diced Combine cheeses. Divide Read More …
Brie 4 Tablespoons milk 1/4 cup flour 1 egg 1/3 cup breadcrumbs Coat the cheese with (one after the other) milk, flour, slightly beaten egg and breadcrumbs. Repeat the procedure a second time, that way the cheese will not break Read More …
4 lbs. Damsons water 1/2 teaspoon almond extract sugar Remove stems and leaves and wash 4 lbs. damsons. Squeeze to express juice; add less than a cup of water if needed to prevent sticking. Cook until tender. Process through a Read More …
2 lbs. cranberries water sugar orange juice orange rind Boil 2 lbs. cranberries in water to cover until very tender. Process through a Power Strainer or sieve. Weigh the pulp and add a pound of sugar for each pound of Read More …
1 lb cheddar cheese, grated 1 lb Velveeta cheese, grated 3 cloves garlic, chopped 3 tablespoons Worcestershire sauce 1/2 can beer 1 teaspoon salt 1 teaspoon powdered mustard Tabasco sauce, to taste paprika for garnish parsley, chopped, for garnish Combine Read More …
4 lbs. cherries water sugar Wash and stem 4 lbs. cherries. Mash or squeeze them slightly to release the juice; add just enough water to prevent sticking. Cook until tender. Process through a Power Strainer or sieve. Weigh the pulp Read More …
Cabrales – Spain; rich, moist, one of the world’s most remarkable cheeses Bread and Crackers Fine cheese calls for handmade, crusty, ungussied-up bread. Its simple goodness makes it a perfect companion. However, some flavored breads enhance the cheese-tasting experience, when Read More …
150 g brie 1 egg; beaten 50 g fresh breadcrumbs vegetable oil; for frying 2 tablespoons redcurrant jelly 1 tablespoon water 1 lettuce; shredded, to serve redcurrant’s; to garnish Yield: 4 servings Cut the cheese into 4 slices. Dip into Read More …
1 one pound package frozen phyllo dough, thawed 1 pound butter, melted 1 small whole Brie cheese (approx. 1 b.) Preheat oven to 350 F. Butter a jelly roll pan. Brush 10-12 sheets of dough with butter, one sheet at Read More …
1/2 cup dried cranberries 2 tablespoons currants 3 tablespoons dark brown sugar 1/8 teaspoon cloves, ground 1/2 teaspoon minced fresh ginger root 1/4 teaspoon allspice, ground 1/4 teaspoon dry mustard 1/4 cup, plus 2 tablespoons water 2 kiwifruit, peeled, sliced, Read More …
2 tablespoons fresh chives 2 tablespoons fresh parsley 1 tablespoon fresh marjoram 1 tablespoon fresh basil 1 teaspoons fresh lemon thyme 1 clove garlic 1 teaspoon freshly ground black pepper Chop herbs and garlic in a food processor; add pepper. Read More …
8 ounces softened cream cheese 2 ounces Maytag blue cheese sour cream or mayonnaise 1/3 cup pecans, chopped very fine Mix cream cheese and blue cheese together. Add some sour cream or mayonnaise to make it smoother and easier to Read More …
2 lbs blackberries water sugar Rinse and pick over berries. Add the least amount of water possible to prevent sticking. Cover and simmer until very soft. Process through a Power Strainer or sieve. Weigh the pulp and add 14 ounces Read More …
The longer it sits the better it is! 2 lbs. sharp cheddar cheese, room temperature 2 cloves garlic 3 Tbl. Worcestershire sauce 1 teaspoon dry mustard Tabasco to taste 1/2 bottle beer, darker the better 1 teaspoon salt Cut the Read More …
Serving Size : 12 1 large head garlic, separated in cloves 1 8 ounces pkg cream cheese, softened 4 ounces crumbled bleu cheese, at room temperature cream, to thin if needed 3/4 teaspoon salt 2 fresh sage leaves 1/3 cup Read More …
Try using this added to whipped cream to garnish pumpkin pie 1/4 cup Dark brown sugar, packed 2 each Tablespoons sugar 1/4 cup Water 1/2 each Teaspoon allspice 1/4 each Teaspoon ginger 1/4 each Teaspoon cloves 1/4 each Teaspoon nutmeg Read More …
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
4 ounces nonfat cream cheese 2 tablespoons unsalted butter, softened 1 clove garlic, minced 2 teaspoons basil, chopped 2 teaspoons parsley, chopped 1 teaspoon dill or thyme (or other fresh herb), chopped Salt and pepper, to taste 1/8 teaspoon dry Read More …
1/2 pound small fresh shrimp, cooked, or 2 cans small shrimp 3 tablespoons lemon juice 1/2 cup butter or margarine 2 teaspoons horseradish 1/4 teaspoon salt 1/4 teaspoon nutmeg Liquid pepper sauce, to taste (about 1/8 teaspoon to start, more Read More …
1/2 cup butter 8 ounces cream cheese 3 tablespoons mayonnaise 2 cups cooked shrimp 1 tablespoon lemon juice 3 tablespoons onion, grated 1/2 teaspoon garlic powder 1/4 cup fresh parsley, chopped 2 teaspoons Tabasco sauce 1/2 teaspoon red pepper (optional) Read More …
Heat butter in a pan until it acquires a light brown color. Add a dash of lemon juice and salt and pepper. Use as an accompaniment for fish prepared a la meuniere and for certain vegetables, poached or simmered in Read More …
Cook butter to a light brown color. Used poured over eggs, lambs or calves brains, skate cooked in court-bouillon, soft roes, and vegetables cooked in water and well drained. The juice of a lemon is squeezed into it if served Read More …
(see also Chateaubriand) 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon Juice Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate Read More …
3 oz pressed caviare 5 oz butter Pound pressed caviare in a mortar. Add the butter, and blend well. Rub through a fine sieve. Use as a garnish for canapes a la russe and for various cold hors-d’oeuvre, and for Read More …
8 large cloves garlic, peeled, blanched, drained and dried 7 oz fresh butter Peel, blanch, drain and dry the garlic cloves, and pound in a mortar with the butter. Rub through a sieve. Use for certain sauces, and as a Read More …
5 oz sweet pimentos (red or green) 7 oz butter Pound the pimentos that have been previously stewed in butter, finely in a mortar. Add the butter and rub through a fine sieve. Use the same as garlic butter. Post Read More …
2 Sticks Butter, Softened 1/3 Cup Condensed Milk (chilled) 1/2 teaspoon Corn Syrup 3/4 to 1 teaspoon Cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder Read More …
3 oz sweet blanched and washed almonds 5 oz butter Pound almonds to a fine paste, adding a few drops cold water to prevent them turning oily. Add butter. Rub through a fine sieve. Use as a garnish for cold Read More …
5 lb. peeled, sliced tomatoes 1 cup vinegar 3 cups sugar 1 small stick cinnamon 1/4 ounces gingerroot 1/2 Tablespoon whole cloves Combine tomatoes, vinegar, and sugar in large kettle; mix well. Tie spices in a small cloth bag; add Read More …
Makes about 1-1/2 cups 1 pound unsalted butter Place the butter in a 1-quart saucepan and melt it over low heat, without stirring. Once the butter has melted, it will have separated into three layers. Skim off and discard the Read More …
(see also Maitre d’hotel Butter) 1 teaspoon chopped tarragon 1 tablespoon dissolved meat jelly Prepare Maitre d’hotel Butter. Add chopped tarragon and dissolved meat jelly for 4 oz butter. Use as an accompaniment for fried fish a la Colbert and Read More …
1/4 cup honey 1 cup butter 1/2 cup chopped pecans Slowly beat the honey into the butter or margarine until well blended. Stir in chopped pecans. Pack in gift containers and refrigerate. Bring to room temperature before serving on biscuits, Read More …
Pound in a mortar an equal quantity of butter and green vegetables (green peas, asparagus tips, French beans, etc.) which have been cooked in water, drained and dried. Blend, and rub through a fine sieve. Use as a garnish for Read More …
1/4 pound unsalted butter 3 anchovy fillets, coarsely chopped Combine ingredients and mix until smooth. Per serving: 839 Calories (kcal); 93g Total Fat; (97% calories from fat); 4g Protein; trace Carbohydrate; 259mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain (Starch); Read More …
5 oz mushrooms butter (to saute) salt pepper 5 oz fresh butter Slice mushrooms; toss briskly in butter, season with salt and pepper, and pound in a mortar. Add fresh butter, blend and rub through a fine sieve. Use as Read More …
3 Garlic Bulb, Minced 1 Cups Margarine 1 Cup Butter 1 teaspoon Salt 1 teaspoon Pepper 2 tablespoons Parsley 2 Tbl. Spoons of Olive Oil 1 Tbl. Garlic powder Place garlic in Food processor and blend until it is pureed. Read More …
3/4 cup butter, softened to room temperature 2 tablespoons powdered sugar 1 tablespoon grated orange peel 2 tablespoons orange liqueur 2 tablespoons orange juice 1/4 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/8 teaspoon salt Combine 3/4 cup butter, powdered Read More …
4 lbs tokay grapes water sugar Wash and stem the grapes. Add no more than 1 cup of water and cook until tender and collapsed. Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of Read More …
3 cups (about 10 medium) bananas 1/4 cup lemon juice 6-1/2 cups sugar 1 bottle (6 ounces) liquid pectin Thoroughly mash bananas. Measure 3 cups bananas into a large saucepan. Add lemon juice and sugar; mix well. Bring to a Read More …
7 to 8 qt. apple pulp 2 qt. sweet cider or 12 oz. frozen concentrated apple juice 4 to 5 cups honey 1 teaspoon salt 1/2 teaspoon cloves 1 tablespoon cinnamon 1/2 teaspoon nutmeg Place apple pulp in shallow roaster Read More …