Free Recipes Archive
1 link smoked sausage, sliced 2 ounces boneless breast of chicken, sliced 2 ounces sliced onion 2 ounces sliced bell pepper 1 tablespoon roasted garlic 1/2 cup heavy cream 1/4 cup chicken stock Pinch cayenne pepper Garnish Provolone and mozzarella Read More …
1 (14.5-ounce) can diced tomatoes 3/4 pound lean ground beef 1 onion, chopped 1 green bell pepper, seeded and julienned 2 celery ribs, chopped 2 cloves garlic, crushed 1 cup long-grain rice 1 teaspoon crushed dried oregano 1 teaspoon dried Read More …
2 slices bacon 1 can (16 ozs.) Tomatoes, undrained, cut up 1 pouch Campbell’s onion soup and recipe mix 2 cups water 1 medium bay leaf 1/2 teaspoon hot pepper sauce 1 cup regular rice, uncooked 1-1/2 lbs. Fish or Read More …
1 medium sweet potato 1 to 2 cups icing sugar 1/2 teaspoon almond flavoring 1/4 teaspoon rosewater extract Bake potato, scrape out pulp and put through a coarse sieve. Add icing sugar a cup at first and then flavorings. Mix, Read More …
200 g (7 ounces) Tandoori Masala 250 ml (8 fl ounces) vinegar 250 ml (8 fl ounces) vegetable oil Quantity makes 375 g (12 ounces) approx. Mix the tandoori masala with the vinegar and enough water to make a paste. Read More …
15 Green hot chilies 3 tablespoons Chopped shallots 1 tablespoon Chopped garlic 1 teaspoon Chopped galangal 1 tablespoon Chopped lemon grass 1/2 teaspoon Chopped kaffir lime rind 1 teaspoon Chopped coriander root 5 Peppercorns 1 tablespoon Coriander seeds 1 teaspoon Read More …
This paste can be used in the Tom Yum Goong soup. If you can’t buy it ready made, here follows a recipe to make it yourself. Since it is worth the effort, better make sure you store it well. Fresh Read More …
12 medium habaneros, stemmed and seeded 1/2 cup onions, chopped 2 cloves garlic, minced 1 tablespoon canola oil 1 cup carrots, chopped 1/2 cup vinegar 1/4 cup fresh lime juice Saute the onion and garlic in the oil until soft. Read More …
10-12 each dried Anaheim or New Mexico red chilis 16 ounces water Remove stems and seeds from peppers. Simmer in water 10 minutes or until soft. Blend to puree with just enough cooking liquid to make a smooth mixture. Strain Read More …
1 small onion, chopped 1 tablespoon vegetable oil 1 cup carrots, chopped 2 cups water 6 Habanero chilies, stem and seeds removed, minced 3 tablespoons lime juice (fresh) 3 tablespoons white vinegar Saute onion in oil until soft. Add carrots Read More …
To make achiote paste from annatto seeds, soak them in water for at least 1-1/2 to 2 hours; drain them, and grind them in a spice grinder or blender. Tightly wrapped, it will keep for months at room temperature. As Read More …
(see also Kirschkugeln) 2 cups sugar 1 cup water 1 lb ground almonds 4 tablespoons water 1 tablespoon rose water Blanch almonds by dipping in boiling water for 1 min., then pinching skins off nuts. Allow to dry well on Read More …
2 cups almonds 1 egg white 1-1/2 cups icing sugar 2 teaspoons lemon juice Chop almonds very finely, preferably with a blender. Add egg white gradually, then 1 cup icing sugar and lemon juice. Knead with more icing sugar until Read More …
1/2 cup orange juice 2 cups blanched almonds 1/8 teaspoon salt 1 cup sugar Place orange juice, 1 cup almonds, salt and sugar in blender. Blend until nuts are very fine. Add second cup of almonds. Blend again at high Read More …
2/3 cup coarsely chopped garlic 2 teaspoons extra-virgin olive oil 2 to 4 tablespoons cold water Preheat the oven to 325 degrees F. In a mixing bowl, toss the garlic pieces with the olive oil to coat evenly. Spread the Read More …
1 lb. blanched almonds 2-1/2 cups sugar 1 cup water 1/2 cup orange juice Sifted Icing Sugar To blanch Almonds: Pour boiling water over almonds to cover. Let stand 5 minutes. Drain. Cover with cold water. Slip off skins between Read More …
1 Lemon (and zest) 1 Lime (and zest) 1 orange (and zest) 1/2 green chili, or more to taste (chopped with or without seeds) 5 garlic cloves (finely crushed) 3 tablespoons mild chili powder 1 tablespoon olive oil 1 tablespoon Read More …
1 lb. blanched almonds 2 cups sugar 1 cup water 1/8 teaspoon salt 1/2 cup orange juice 1/2 cup icing sugar Grind almonds using finest blade of food chopper. Regrind 3 times. Place sugar, water and salt in small saucepan. Read More …
6 each Green chili peppers 2 each Lemon grass, fresh -=OR=- 2 teaspoons Lemon grass, dried 5 each Garlic cloves, chopped 3 medium Shallots, chopped 1 teaspoon Lemon zest 1 teaspoon Galanga Slice the chili peppers in half lengthwise. Discard Read More …
1 teaspoon Cumin seeds 1 teaspoon Coriander seeds 6 Fresh green chilies, chopped 1 tablespoon Chopped lemon grass 1 teaspoon Chopped coriander root 1 tablespoon Chopped shallots 1 tablespoon Chopped garlic 1 teaspoon Chopped galangal 7 Peppercorns 1 teaspoon Salt Read More …
2 tbsps annatto seeds 1 teaspoon cumin seeds 1 teaspoon oregano 6 allspice berries 1 teaspoon sea salt 4 garlic cloves, pressed 4 tbsps lime juice Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice Read More …
1 medium red tomato Cut tomato into small wedges; starting at the bottom end of the wedge, cut the skin halfway up the tomato with a utility knife. Carefully bend the flap back toward the top of the tomato; hold Read More …
Serves 8 1 (8 ounce) wheel Brie cheese 1 tablespoon fresh Thyme, finely chopped 1 tablespoon fresh Basil, finely chopped 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon extra-virgin Olive Oil pinch of salt Cut cheese wheel in half horizontally. Read More …
You will need: – 1 fresh artichoke – 2 to 3 standard-sized fresh organic roses Slice stem from bottom of artichoke so it stands without wobbling. Pull off any bottom leaves that have spread out from the globe. Slice off Read More …
Rinse strawberries thoroughly to remove dirt and dust. Allow the strawberries to dry completely. If there is any moisture left, the chocolate has a tendency not to stick to the strawberry. The chocolate can be melted either in the microwave Read More …
Garnish your salads or main entree with a carrot curl. Before slicing, use a vegetable peeler to cut a strip of the peeled carrot. The carrot strip must be rolled and secured with a toothpick. Place in a cold glass Read More …
1/4 cup finely diced jalapeno peppers 1/4 medium onion chopped fine 1 tablespoon crushed red pepper 1 tablespoon cayenne 1 tablespoon black or white pepper 1/8 cup minced garlic 3/4 cup barbecue sauce (above) 3/4 cup white vinegar Post Views: Read More …
12 whole habanero peppers, fresh hand picked 5 whole dried chipotle peppers 2 whole papayas, chopped 3 tablespoons onion, chopped 1/4 cup vinegar, (+) 2 tablespoons salt 1 tablespoon sugar 1 pinch cinnamon, (can omit if desired) 1 pinch garlic Read More …
20 Habaneros 1 large Chipotle in adobo sauce or 3 small ones 1 White onion, chopped 2 Garlic cloves, chopped 1 teaspoon Ground cumin 1 tablespoon Lemon juice 1/2 Apple, peeled 1 teaspoon Salt 1/4 cup Distilled white vinegar 1 Read More …
1 Can Tomato paste, (6 Ounce) 3 Cups Water 2 Teaspoons Cayenne pepper 1-1/2 Tablespoons Chili powder 2-1/2 Teaspoons Salt 2 Teaspoons Cornstarch 2 Teaspoons White vinegar 1 Tablespoon Minced dried onion 2 Tablespoons Canned jalapeno slices (“nacho slices”) Combine Read More …
1/2 cup Butter 1/2 cup Ketchup 1 tablespoon Worcestershire sauce 1 tablespoon Crushed onion 1 tablespoon Tarragon vinegar 1/2 teaspoon Garlic salt 2 teaspoons Bottled hot sauce -OR- Salsa de Habanero 1/4 cup Brandy Yield: 1 -1/2 cups Melt the Read More …
1 sm Onion; chopped 1 tablespoon Vegetable oil 1/2 cup Chopped carrots 1 cup Water 10 each Fresh Habanero chiles; seeds and stems removed, minced 1/4 cup Lime juice Yield: 1 Cup Saute the onion in the oil until soft. Read More …
1 Tablespoon Virgin olive oil 10 Habanero chile peppers 1/3 Cup Virgin olive oil 1/4 Cup Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 Cup Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and Read More …
24 long hot peppers 12 ripe tomatoes 4 cups vinegar 1 cup sugar 1 tablespoon pickling salt 2 tablespoons mixed pickling spices Yield: 8 servings Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Read More …
About 9 (3 ounces) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about Read More …
1 cup very ripe, peeled, cubed mango 1/3 cup water 2 tablespoons cider vinegar 1/2 Scotch bonnet pepper, finely minced 1/2 teaspoon each: turmeric, ground dry mustard and sugar 1/4 teaspoon salt In a small saucepan, combine mango, water, vinegar, Read More …
Number of Servings: 4 3 cups cayenne peppers, stemmed and finely chopped 1 cup white vinegar 1/2 cup water 1 tablespoon garlic, finely chopped 1 tablespoon salt In a medium-sized saucepan, combine all the ingredients. Over medium-low heat, simmer, covered, Read More …
12 To 15 habanero (Scotch Bonnet) chile peppers, roughly chopped 1 Ripe mango; peeled, pitted and mashed 1 cup Cheap yellow mustard 1/4 cup Packed brown sugar 1/4 cup White vinegar 1 tablespoon Curry powder 1 tablespoon Ground cumin 1 Read More …
1 part onion, chopped 1 part tomato, chopped 1 part habanero peppers, chopped 1 part orange juice salt, to taste Mix in bowl. Add enough juice to make it soupy. Salt to taste. NOTE: Similar to Caribbean/Yucatan hot sauce. Use Read More …
Green Onions, one per person Cut root end off onion and discard. Starting about 1-inch away from green part of the onion, make several lengthwise cuts very close together through the white part of the onion to where the root Read More …
1 large baking potato, peeled oil for deep frying mandoline Plastic wrap 2 small metal ladles Affix serrated blade of mandoline to 1/8-inch. Slice potato, discard the first slice. Make gaufrette potatoes with mandoline by turning the potato a quarter Read More …
Potato, unpeeled 2 – 4 plain wooden toothpicks for each rose Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into pot of boiled water for 1 minute; immediately plunge into ice water; drain and Read More …
Turnip, peeled Slice turnip 1/8-inch thick; 10 to 15 slices are needed per rose. On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one end to sit level, dip Read More …
Serves 1 1 cucumber, unpeeled, sliced thinly lengthwise Salt and pepper, to taste 1 – 4-inch celery match stick, with leaves 2 – 3-inch carrot match sticks, peeled 1 lettuce (or spinach or arugula) leaf 1 frozen cooked shrimp thawed, Read More …
1 Zucchini 1 red tomato or red pepper Cut 3-inch x 1-inch rectangle from zucchini skin. Trim to resemble a tree. Cut several 1/4-inch x 1-inch tomato skin pieces for tree branches. Arrange on plate. Serve with the main meat Read More …
1 strawberry with hull attached mint for garnish Place strawberry on a cutting board hull side down. Using a utility knife, start at the tip of the strawberry and make 4 equal vertical cuts halfway down on each side of Read More …
1 cherry tomato per person 5 small salad greens (Arugula or mesclun or spinach or leaf lettuce) Olive oil Salt and pepper, to taste Cut and discard a small slice from top of each tomato to sit level; scoop out Read More …