Free Recipes Archive
1 large turban squash, about 3 pounds (1.5 kg.) 2 tablespoons (30 mL) butter 1 tablespoon (15 mL) chopped fresh thyme 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) freshly ground black pepper Pinch cayenne pepper Turban Squash: A Read More …
Source: James O’Donnell House of Blues, Los Angeles, California 1/2 cup olive oil 2 cups andouille sausage, diced 1/2-inch 1 cup onions, minced 1/2 cup celery, minced 2 tablespoons garlic, minced 1 cup frozen corn, thawed 1 tablespoon salt 2 Read More …
1 tablespoon sesame seeds 2 teaspoons caraway seeds 2 teaspoons olive oil 1 cup chopped scallions 3 cups Brussels sprout halves 2 cups thinly sliced carrots 1/2 cup reduced-fat chicken broth 2 cups snow peas 1/2 teaspoon freshly ground black Read More …
Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that’s a cross between apple and zucchini. Jamaicans use this Read More …
Source: Lynne Tolley – Miss Mary Bobo’s 1 small head cabbage 4 tablespoons butter 2 teaspoon caraway seeds, crushed 1/2 cup dry bread crumbs 1/2 teaspoon plus 1 tablespoon salt 2 teaspoons granulated sugar Cut the cabbage in half and Read More …
4 medium red or green peppers 225 g lean minced beef 1 medium onion; chopped 75 g mushrooms; sliced 225 g freshly cooked rice; (about 100g raw) 2 medium tomatoes; skinned and chopped 2 teaspoons Worcestershire sauce salt and freshly Read More …
Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil. Bake at 375 Read More …
Yield: 8 Servings 8 Onions 1 tablespoon Butter 1 teaspoon Sugar 1 tablespoon Balsamic vinegar 1 teaspoon Olive oil 1/4 cup Water 1 teaspoon Dried marjoram 3/4 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup Slivered sweet red pepper Peel onions, Read More …
From Chef Chris Douglas of Icarus Restaurant Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative. Yield: Serves 4 2 ounces smoked bacon 1 pound brussel sprouts 4-6 small Read More …
1 lb Dried pinto beans 3 Onions – 2 chopped, 1 thinly sliced 2 large Green peppers, coarsely chopped 2 Cloves garlic, mashed 2 tablespoons Peanut oil 3 tablespoons Prepared mustard 2 tablespoons Chili powder Salt 8 ounce Can tomato Read More …
1/4 cup butter 2 10 ounce pkg frozen spinach, thawed and squeezed dry 2/3 cup ricotta cheese 2 egg, lightly beaten 1 cup Parmesan cheese 6 tablespoons flour 1/2 teaspoon salt 6 tablespoons butter, melted Serving Size : 4 Melt Read More …
5 pt Water 1-1/2 lb Aubergines, unpeeled, cut Into 1-inch cubes 3 tablespoon Wine vinegar 1/2 teaspoon Finely chopped garlic 10 Basil leaves 1/2 teaspoon Dried oregano, crumbled 1/2 teaspoon Salt 1 pn Coarsely ground black pepper 3 tablespoon Olive Read More …
Hot, soft and fluffy steamed cakes (idlis) served with spiced lentils is the signature dish of Tamil Nadu in southern India. Steamed cakes can be made with a combination of rice and lentils, which are soaked and ground, then left Read More …
Yield: 8 to 10 side-dish servings 1 pound fresh unpeeled fresh chestnuts, or about 1-1/2 cups peeled fresh chestnuts 1 quart peanut oil, for deep frying Sea Salt to taste 20 fresh baby onions (or substitute pearl onions), peeled 1 Read More …
Chef Mindy Segal of Hot Chocolate – Chicago, IL Yield: 4 Servings Pea Sauce: 1/4 onion, roughly chopped 1 clove garlic, minced 1 quart vegetable stock 1 quart raw peas Sponge: 3/4 cup warm milk 1/8 cup dry yeast 3 Read More …
Source: Richard Ng, owner/chef, Bo Lings, Kansas City, Missouri Makes 3 to 4 servings 3/4 pound Chinese purple eggplant 1 pound medium shrimp, cleaned and shelled 1/2 teaspoon salt Pinch white pepper Approximately 2 cups vegetable oil, divided 1 tablespoon Read More …
1 chopped onion 1 can (48-oz) tomato juice 1 can (15-oz) tomato sauce 2 Tablespoons vinegar/lemon juice OR 1/2 teaspoon sour salt 3 Tablespoons loose packed brown sugar 2 Tablespoons white sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 Read More …
3 lbs. peppers, cut in 1/2 inch pieces boiling water 2 cups sugar 2 cups white vinegar 2 cups water 8 cloves garlic 4 teaspoon salad oil (I use Crisco oil) 2 teaspoon salt Pack peppers in clean hot jars, Read More …
Makes 12 servings 1 cup minced onion 2 ounces minced bacon 30 ounces refried beans 1 teaspoon minced garlic 1 teaspoon 1 cup grated jack cheese Combine onions and bacon in a skillet, over a medium flame. Heat and stir Read More …
Source: Paolo Verzeni, Executive Chef, Trevi’s at Omni Mandalay, Irving, Texas 4 slices cold polenta flour 14 ounces fresh porcini mushrooms 5 ounces taleggio cheese, cut in small cubes 2 tablespoons virgin olive oil 1 tablespoon finely chopped parsley 1 Read More …
3 (16 ounce) cans black-eyed peas, drained and rinsed well 1 small jar chopped pimentos, juice included 1 bunch scallions, thinly sliced, green part only 1 tablespoon fresh oregano 1 tablespoon Tabasco sauce 1 tablespoon Worcestershire sauce 1 teaspoon black Read More …
2 very large sweet onions 10 ounce chopped spinach, steamed and drained well 1/4 lb. bulk pork sausage 1/3 cups shredded cheddar 1/4 teaspoon salt dash pepper dash ground nutmeg 1/4 cups hot water Cut each onion in half lengthwise. Read More …
This is especially good made with fresh white corn. You can use leftover grilled corn for this recipe. 4 cups fresh corn (white or yellow) 1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted) 1 5-ounce can whole or Read More …
1 teaspoon olive oil 1 medium red onion, coarsely chopped 1/2 teaspoon ground cumin 3/4 pound red peppers, thinly sliced 3 cups cooked black beans 2 cups vegetable broth 2 tablespoons cornstarch Salt and pepper to taste In large saucepan, Read More …
4 medium red or green peppers 225 g freshly cooked rice; (about 100g raw) 75 g mushrooms; sliced and cooked 50 g peas; cooked 100 g Lancashire cheese; grated * 1/2 teaspoon mustard; ready made 150 ml single cream salt Read More …
A colorful holiday recipe that’s cooked entirely in the microwave. 2 x 1-lb acorn squash 3/4 cup fresh or frozen cranberries 3 tablespoons orange juice or orange marmalade 3 tablespoons brown sugar 2 tablespoons butter 1 teaspoon lemon juice With Read More …
500 ml cauliflower florets 2 cup 500 ml green beans, sliced 2 cup 250 ml carrots, thinly sliced 1 cup 250 ml red or green pepper, coarsely chopped 1 cup 1 medium onion, sliced and separated into rings 1 small Read More …
175 ml dry cranberry beans, lima beans or dry pinto beans, rinsed 3/4 cup 325 ml vegetable or chicken broth 1 1/3 cup 150 ml bulgur 2/3 cup 175 ml red pepper, chopped 3/4 cup 50 ml green onions, thinly Read More …
1 spaghetti squash, about 3 pounds (1.5 kg) 1 cup (250 mL) grated gruyere cheese 1/4 cup (50mL) chopped parsley 2 tablespoons (30mL) butter 1 garlic clove, chopped fine 1/4 teaspoon (1 mL) salt 1/4 teaspoon (1 mL) freshly ground Read More …
2 cloves garlic, minced 1 lb kale (about 1/2 bunch, 454 g) 2 teaspoons (10 ml) sesame seed oil 2 tablespoons (30 ml) water 1-1/2 teaspoons (7.5 ml) soy sauce 2 teaspoons (5 g) toasted sesame seeds (optional) salt (optional) Read More …
24 ounce firm tofu 2 tablespoon vegetable oil 1/2 teaspoon salt 1 small onion, thinly sliced 6 medium mushrooms, sliced 1 small carrot, julienned 2 medium green bell peppers, thinly sliced 1 tablespoon sake or white wine 1-1/2 tablespoon soy Read More …
1 can red salmon, drained & flaked (6 oz / 170 g) 115 g cream cheese, softened 4 oz 10 ml fresh dill, snipped 2 tsp 2 green onions, finely chopped 50 m basil pesto 1/4 cup 225 g cream Read More …
1 cup wild rice 1/4 cup butter 2 cups onions, chopped 1 cup pearl barley 8 cups carrots, potatoes, parsnips, squash, etc. cut in chunks 1 teaspoon salt 1/4 teaspoon pepper 3 cups chicken broth 1 cup apple cider Rinse Read More …
1 lb Chick peas; (soaked for 24 hours) 1 med Onion 1 med Potato; peeled 4 Garlic cloves 1 teaspoon Ground coriander 1 teaspoon Cumin 2 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon Cayenne 1 tablespoon Flour Vegetable oil for Read More …
Makes 8 servings 1/4 cup granulated sugar replacement, or 6 packets or 1/4 cup sugar 1 teaspoon whole cloves 1/2 cup cider vinegar 1 onion, chopped 1/2 cup water 1 head red cabbage, shredded In a small saucepan, combine vinegar Read More …
2 pounds Brussels sprouts 3 strips bacon (your Choice turkey or pork) 1/2 cup red wine vinegar Salt 1/4 cup pine nuts, toasted Trim Brussels sprouts, removing any outer leaves that are too dark or are damaged. Trim dried-out base Read More …
1-1/2 lb Carrots; peeled 2 tablespoon Olive oil Salt Freshly milled pepper 10 Or so tiny garlic cloves Several thyme sprigs Thyme or parsley; chopped Yield: 4 Servings Preheat the oven to 400 degree oven F. Toss the carrots with Read More …
4 pounds yellow onions, peeled and cut into slices 1/8-inch thick 12 ounces unsalted butter 2-1/2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2 teaspoons fresh minced herbs such as thyme, rosemary, sage or savory (optional) Place onions, Read More …
Source: Keo’s Thai Restaurant, Honolulu, Hawaii – the house specialty 1/2 pound any combination of bell peppers, string beans, water chestnuts, bamboo shoots, mushrooms, miniature corn, asparagus and zucchini 2 to 6 dried chile peppers Zest of 1/2 lemon 2 Read More …
4 Green Peppers 1 small onion, chopped 1 tablespoon (15ml) oil or fat 1/4 cup (50ml) water 2 fresh tomatoes, diced pinch of basil 1 cup (250ml) cooked lamb 1/2 cup (125ml) cooked rice 1/2 cup (125ml) water 1 teaspoon Read More …
4 large tomatoes (about 1 pound) 1 package (10 ounces) frozen chopped broccoli, thawed and well drained 2/3 cup old fashioned Quaker oats, uncooked 1/2 cup low-fat small curd cottage cheese 1/4 cup chopped onion 1 teaspoons minced fresh basil Read More …
Serving Size : 2 3 tablespoons Sunflower oil or vegetable broth 1-1/2 cups Bell peppers, red, sliced 1/2 cup Bell peppers, green, sliced 1-1/2 cups Snow peas 1-1/2 cups Bok choy, sliced 2 tablespoons Leeks, baby, sliced 1 cup Carrots, Read More …
4 cups potatoes, peeled and quartered 1 small cauliflower, cut into florets a pinch of asafetida (an Indian spice) 3/4 teaspoon ground turmeric 1/2 teaspoon chili powder 1-1/2 teaspoon ground cumin 3/4 teaspoon salt big pinch of sugar 2 tomatoes, Read More …
2 small acorn squash, trimmed, halved & seeded 1-2/3 cup vegetable stock 1/3 cup butter 2 cups dry herb stuffing mix 1/2 cup pecans, chopped 1/3 cup seedless raisins 1/4 cup pimientos, chopped parmesan cheese, grated Arrange squash halves, cut Read More …
4 200 g mixed peppers 150 g brown rice 25 g butter 3 tomatoes; skinned and chopped 2 teaspoons tomato puree 2 teaspoons dried mixed herbs salt and fresh ground black pepper 200 g natural yogurt 100 g mozzarella cheese Read More …
Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes. 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, Read More …
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …
1/4 cup olive oil 1 large onion, halved and thinly diced 4 medium red bell peppers, cut into 1/4 inch strips 4 medium green bell peppers, cut into 1/4 inch strips 1/3 cup minced fresh parsley 1/3 cup shredded fresh Read More …
Makes 4 Servings 1 cup bulgur or cracked wheat 1 cup warm beef stock 1 tablespoon olive oil 1 tablespoon unsalted butter 6 button mushrooms, trimmed and sliced 1 large shallot, peeled and minced 1 tablespoon fresh thyme kosher salt Read More …
225 g dried ziti or mostaccioli 8 oz 1 medium onion, thinly sliced 2 garlic cloves, minced 15 ml olive oil 1 tbsp 750 ml medium tomatoes, seeded & coarsely chopped 3 cup 5 ml salt 1 tsp 2 ml Read More …