Free Recipes Archive
Adapted from Seduction and Spice, by Rudolph Sodamin. Yield: 2 servings One 1-1/2-pound lobster 1/4 cucumber, peeled, halved lengthwise, seeded and cut into half moons 6 spears pencil asparagus 1 ripe medium tomato 6 Tablespoons unsalted butter 4 large white Read More …
Chef Ann Cooper The Putney Inn, Putney, Vt. Smoked Salmon Salad Yield: 6 servings Assorted mixed herbs, whole pieces 3-1/2 cups Arugula 3-1/2 cups Lemon juice 2-1/2 ounces Extra-virgin olive oil 1 cup Shallots, finely diced 1-1/2 ounces Sherry vinegar Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Guava-Vanilla Dressing: 250 grams guava puree 1 vanilla beans, split and skinned 1-1/2 lemon, juiced 1/2 pint water Citrus Aioli: 1/2 gallon fresh mayonnaise 2 oranges, juiced and microplaned Read More …
A guaranteed hit at parties. It keeps well, up to two days, and should be served with tostada chips and ice-cold beer. If black drum or redfish isn’t available, you can use red snapper, tilapia, or trout. Makes 6 servings Read More …
Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is Read More …
Makes 8 servings 2 Granny Smith apples 2 red delicious apples 1 fennel bulb 1/3 cup mayonnaise 2/3 cups creme fraiche juice of 1/2 lemon 6 ounces celeriac, julienned 1 teaspoon black winter truffle, shaved 3/4 cup walnuts, toasted and Read More …
Makes 8 servings 2 drops orange oil 2 drops Banyuls vinegar 1/2 teaspoon finely grated ginger 2 teaspoons soy sauce 1/2 teaspoon finely crushed garlic 1 cup grapeseed oil salt and pepper to taste sliced ginger 8 ounces Hamachi (kingfish), Read More …
Serves 1-2 1 bunch thick peeled asparagus 2 each fresh porcini mushrooms, whole Small handful of grated Parmesan 2 tablespons Extra Virgin Olive Oil Juice of 1/2 of a lemon Block of Parmesan, use as needed Kosher Salt and black Read More …
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go Read More …
Makes 4 servings 1 pound California jumbo asparagus 1 medium papaya halved, seeded and peeled 1/3 cup light sour cream 1/4 cup papaya or mango nectar 1 1/2 tablespoons bottled mango chutney grated peel of 1/2 lemon 6 ounces dry Read More …
Makes 6 servings Dressing: 1/2 cup unseasoned rice wine vinegar 1/3 cup peanut oil 1 teaspoon salt 1 tablespoon sugar 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons soy sauce 1 1/2 teaspoons hot sauce Read More …
1 bunch parsley, finely minced 1 bunch green onion, finely chopped 500 ml small snow peas 1 each red & yellow peppers, chopped 125 ml extra virgin olive oil 125 ml balsamic vinegar 750 ml cooked wild rice In a Read More …
Source: Rachael Ray 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
1/2 cup cooked boneless chicken, chopped 1/4 cup cooked brown rice 1 ripe peach 1 tablespoon peach juice 1 tablespoon milk 2 teaspoons wheat germ Mix all ingredients together and chop roughly in a food processor or blender. Post Views: Read More …
1 tablespoon chives, snipped 1 tablespoon plain lowfat yogurt 1 tablespoon parsley, snipped 1/4 cup plain lowfat yogurt 2-1/2 cups mushrooms, sliced 1 tablespoon pimiento strips, chopped 1 pound skinless boneless chicken breast 1 tablespoon dry bread crumbs, fine 1/2 Read More …
2 tablespoons oil 1-1/2 pounds ground beef 1/2 teaspoon salt 1 can onion soup 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon black pepper 2 teaspoons cocoa 2 cans kidney beans 1 (6 ounce) can tomato paste 1 Read More …
4 boneless skinless chicken breast halves (1 lb) 1 can (14-1/2 ounces) Italian stewed tomatoes 1 can (15 ounces) chili with beans 4 slices cheddar or American cheese Place chicken in an ungreased 11 x 7 x 2 inch baking Read More …
6 chicken breast, boned and skinned 2 tablespoon lemon juice 2 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 tablespoon Cavender’s Greek seasoning soft bread crumbs 1/2 cup sesame seeds 1 teaspoon salt 1 tsp.pepper 1 teaspoon paprika 2 cloves Read More …
Recipe created by Chef Jack McDavid, Jack’s Firehouse, Philadelphia Nonstick cooking spray 1 box (8 ounces) manicotti 1 teaspoon olive oil 1 cup chopped onion 1 cup plum tomatoes (approximately 2 tomatoes), chopped 1 cup chopped green pepper 2 cloves Read More …
as needed cooking spray 4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips* 1 can (14 oz) tomatoes, cut up** 1 C low-sodium chili sauce 1-1/2 C green peppers, chopped (1 large) 1-1/2 C celery, chopped 1/4 Read More …
40 ml curry powder 15 ml olive oil 2 cloves garlic, minced 5 ml fresh ginger, minced 750 g chicken breasts, boneless, skinless, boneless & cut into chunks 750 g cauliflower florets 1 large onion, chopped 1 can chickpeas, rinsed Read More …
40 ml honey 30 ml sesame seeds 30 ml soy sauce 1 garlic clove, finely chopped 2 egg whites 50 ml cornstarch 750 g chicken breast, boneless, skinless & halved – salt & pepper to taste – 30 ml vegetable Read More …
750 g chicken breast, ground 2 eggs, beaten 2 small onions, finely chopped 500 ml fresh breadcrumbs 30 ml parmesan cheese, shredded 30 ml fresh parsley, finely chopped – salt & pepper to taste In a large bowl; combine ground Read More …
1 chicken (3 lb / 1.5 kg) 3 sweet peppers, red or yellow or combination 16 shallots, halved 250 g mushrooms, quartered 1/2 lb 40 ml all purpose flour 3 tbsp 250 ml dry white wine 1 cup 250 ml Read More …
15 ml butter 250 ml creamy italian salad dressing 1 garlic clove, minced 2 green pepper, sliced into strips 2 yellow pepper, sliced into strips 2 orange pepper, sliced into strips 2 red pepper, sliced into strips In a frying Read More …
4 large ripe tomatoes 4 eggs, hard boiled 1/2 romaine and/or butter lettuce 10 ml dijon mustard 2 cloves garlic, minced 10 ml red wine vinegar 1 ml salt 1 ml black pepper, freshly ground 75 ml canola oil Score Read More …
There are many recipes for Caesar Salad. This one is said to be the original one, minus the coddled eggs. The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that Read More …
2 cucumbers, cut into thin sliced 1 small onion, chopped 1/2 can unsweetened evaporated milk 40 ml sugar 40 ml fresh dill, chopped 5 ml pepper In a large bowl; gently mix cucumbers and onion. Add evaporated milk and sugar. Read More …
125 ml frozen apple juice concentrate, undiluted 75 ml light salad oil 15 ml lemon juice 1 head butterleaf lettuce 3 large pears 75 ml chopped pecans 225 g harvati cheese, cut into small cubes In a small container with Read More …
Makes 6 servings 1-1/2 cups Remoulade Sauce (recipe follows) 1 recipe Simple Vinaigrette Dressing (recipe follows) 1-1/2 pounds (26-30 or 31-40) count Texas shrimp 1 recipe Texas Shrimp Boil (recipe follows) 1-1/2 cups very thinly sliced cucumbers, seeds removed but Read More …
Makes 2 servings (may be doubled) 1/2 cup corn kernels, roasted, reserve 1/4 cup for garnish 2 tablespoons pepita seeds, toasted, reserve 1 tablespoon for garnish 10 (10 to 12) count Texas shrimp, peeled and deveined salt to taste 1 Read More …
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup during Ramadan. It makes a refreshing, light salad or dessert for any festive celebration. 3 to 4 oranges, peeled and sliced romaine leaves, washed and dried Read More …
250 ml peas 1 cup 50 ml green peppers, chopped 1/4 cup 30 ml onion, finely chopped 2 tbsp 150 ml flour 2/3 cup 250 ml milk 1 cup 500 ml chicken broth 2 cup salt & pepper to taste Read More …
30 ml butter 2 tbsp 4 chicken breasts, boneless & skinless 3 garlic cloves, minced 500 ml water 2 cup 175 ml rice 3/4 cup 2 chicken bouillon cubes 1 lemon, halved 125 ml broccoli florets 1/2 cup 125 ml Read More …
8 chicken pieces, skin removed 3 ml cumin 3/4 tsp 3 ml ginger 3/4 tsp 3 ml coriander 3/4 tsp 2 ml turmeric 1/2 tsp pinch cinnamon, salt & pepper 15 ml butter 1 tbsp 15 ml vegetable oil 1 Read More …
50 ml butter 1/4 cup 2 onions, chopped 250 ml dark rum 1 cup 1 lime juice 1 fresh pineapple, in chunks salt & pepper to taste 1 whole chicken In saucepan; melt butter. Add onions and cook. Deglaze with Read More …
Makes 6 servings 1/2 cup chili sauce 1/2 cup maple syrup 3 tablespoons cider vinegar 3 tablespoons CRISCO Oil 1 tablespoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon hot sauce 12 chicken drumsticks (about 3 pounds) Bring first 7 ingredients Read More …
4 chicken breasts, skin removed 15 ml vegetable oil 1 tbsp 15 ml butter 1 tbsp 2 shallots, chopped 50 ml white wine 1/4 cup 75 ml chicken broth 1/3 cup 125 ml maple syrup 1/2 cup In large skillet; Read More …
4 chicken breasts, boneless 50 ml flour 1/4 cup 30 ml olive oil 2 tbsp 2 large onions, thinly sliced 1 carrots, julienned 75 ml balsamic vinegar 1/3 cup 15 ml tomato paste 1 tbsp 150 ml chicken broth 2/3 Read More …
125 ml butter 1/2 cup 125 ml pitted ripe olives, chopped 1/2 cup 50 ml green olives, chopped 1/4 cup 50 ml red bell peppers, chopped 1/4 cup 30 ml fresh parsley, chopped 2 tbsp 1 clove garlic, minced 30 Read More …
4 to 5 boneless chicken breast 3 cups cooked white rice 1 small jar of salsa 1 2lb. bag of Mexican style cheese 1/2 can mixed veggies Pan cook chicken until 1/3 cooked but not done all the way. Mix Read More …
1 lb skinned chicken breast 1 cup vegetable oil 5 slices fresh ginger root 3 green onions, chopped to about 1 inch lengths 1 green pepper, chopped as above 1/2 cup diced bamboo shoots 1/3 Slivered almonds MARINADE 1/4 teaspoon Read More …
Empress Chicken 3 pounds chicken breasts, cubed 1/4 cup dark soy sauce 1 large egg, beaten 1/2 cup cornstarch 2 cups green onion, minced 8 small hot peppers, de-seeded Sauce 1 1/2 cups chicken stock 3/4 cup granulated sugar 1/2 Read More …
1 cn Cream of chicken soup 1 cn Cream of mushroom soup 1/2 cn Rotel tomatoes with peppers 1/2 c Onion, chopped 1/2 c Green pepper, chopped 1 Chicken, boiled 12 Tortillas, or 1 pk Grated Monterey Jack cheese 1 Read More …
6 chicken breast, butterflied 1 red pepper, diced 1 yellow pepper, diced 1 green pepper, diced 50 ml fontina cheese, chopped 1/4 cup 6 slices of prosciutto 125 ml heavy cream 1/2 cup 50 ml butter 1/4 cup 50 ml Read More …
1 pound boneless skinless chicken breast 4 green chile, roasted and peeled 2 ounces reduced-fat Monterey jack cheese 1/2 cup fine dry bread crumbs 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/3 Read More …
2 tablespoons sun-dried tomatoes (not oil pack) 4 medium boneless, skinless chicken breast halves (about 12 ounces total) 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup fine dry bread crumbs* 2 tablespoons grated Parmesan cheese 1/2 Read More …
Source: Four peaks Brewing Company – Tempe, Arizona 5 pounds grilled chicken breast, chopped 10 Anaheim chiles, julienned 1/4 pound cream cheese 1-1/2 pounds pepper jack cheese Mix together well. Roll in Menlo egg roll wrappers. Deep-fry until crispy. Post Read More …
4 whole chicken breasts 1 teaspoon fresh minced ginger 2 teaspoons fermented black beans 3 tablespoons minced scallions (white part only) 4 ounces Peking Stir Fry sauce (see recipe below) 12 ounce unseasoned chicken stock 1/2 teaspoon minced garlic 1/2 Read More …