Free Recipes Archive
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 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: 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 …
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 …
Chef Drew Belline of Floataway Cafe, Atlanta, GA Yield: 2 Servings Pickled Celery Hearts: 1/2 cup sugar 1/2 cup white wine vinegar 1/2 ounce celery hearts Celery Root Puree: 1 ounce butter 1 shallot 1 clove garlic 1 celery root, Read More …
8 Cornish Hens, thawed Salt and pepper 1/4 cup Oil 1/4 cup Lemon juice 1/4 cup Angostura Bitters 4 cups Fresh blueberries 4 teaspoons Sugar 1/2 cup Butter or margarine 8 small Bay leaves Sprinkle game hens inside and out Read More …
Yield: 4 Servings 2 lb Sauerkraut 2 cup Broth 8 Crunched juniper berries 4 tablespoon Butter 1 Pheasant, singed and cleaned 3 tablespoon Oil 1 teaspoon Salt 1 teaspoon Freshly ground pepper Combine the sauerkraut with the broth and juniper Read More …
Yield: 2 Servings 3/4 lb Ground ostrich 1/4 lb Lean ground pork 1/2 cup Raisins 1/2 cup Beef broth 1 clove Garlic, minced 1/2 Scallions, finely chopped 1 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 1-1/2 cups Stewed tomatoes Read More …
2 Pheasant breasts 2 tablespoons Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 tablespoons Butter 1 teaspoon Shallots; peeled, chopped 2 tablespoons Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tablespoon Meat Glaze dashes of cayenne Read More …
225 g small cooked shrimp 1/2 lb 250 ml prepared salsa 1 cup 30 ml ketchup 2 tbsp 15 ml lime juice 1 tbsp 1 avocado, peeled & cut into bite size pieces 3 green onions, sliced 1 small tomato, Read More …
2 whole Cornish hens 1 25. oz jar of pitted cherries in syrup (sweet or sour) honey as needed salt, pepper, garlic powder, paprika, parsley Drain the syrup from the cherries ..Reserve cherries.. Place cherry syrup in a plastic ziplock Read More …
Pigeon onion celery sage laurel olive oil salt and pepper dry white wine chicken broth black olives Break the pigeon in four parts, keeping the giblets. Chop finely onion, celery, sage, a leaf of laurel, olive oil, salt and pepper; Read More …
Serves 1 1 pigeon leg (about 120g) 3 orange zest strips 3 lemon zest strips 1 bundle lemon verbena 1 bay leaf 200ml citrus oil 100m port wine 100g seedless red grapes 15ml water 30g sugar 10g roasted pecan nuts Read More …
2 Cornish game hens Stove top stuffing to fill 2 hens (or use your favorite stuffing recipe) 1-1/2 cups hot water 1/4 cup + 2 TBS. butter 3/4 cup (10 ounce jar) currant jelly 1/4 cup pitted, dried red cherries Read More …
Makes 3 or 4 servings 3 or 4 Cornish Hens 1 (6 oz) package Stove Top cornbread stuffing 1.5 cups hot water 1/4 cup plus 2 tablespoons margarine or butter 3/4 cup red currant jelly 1/4 cup pitted dried red Read More …
1.5 L green cabbage, shredded 6 cup 50 ml unsalted cashews, chopped 1/4 cup 3 green onions, sliced 75 ml mayonnaise 1/3 cup 50 ml sour cream 1/4 cup 5 ml prepared mustard 1 tsp 1 ml curry powder 1/4 Read More …
1 teaspoon oil 4 Cornish hens, skinless 1 tablespoon ancho chili powder 3-1/4 ounces chorizo, diced 2 tablespoons defatted chicken broth 2 cups defatted chicken broth 6 cloves garlic, diced 1/4 cup celery, diced 1 medium onion, diced 4 cups Read More …
Yield: 2 servings 2 Cornish Game Hens Salt, Pepper, And Nutmeg To Taste 4 oz Cream Cheese 1 tablespoon Fresh Herbs 2 tablespoon Margarine Soak clay pot, top and bottom, in cold water for 15 minutes. Drain. Rinse hens, pat Read More …
2 large zucchini, grated 5 ml salt 1 tsp 1 large egg 125 ml feta cheese, crumbled 1/2 cup 3 green onions, sliced 1 clove garlic, minced 2 ml dried oregano, crumbled 1/2 tsp 40 ml flour 3 tbsp 30 Read More …
Two – 1-1/2 pound Cornish game hens Vegetable shortening or oil for deep-frying Salt freshly ground pepper lemon wedges for serving NOTE: Don’t fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when Read More …
4 lb Emu prime 2 sl Bacon, diced 2 cl Garlic, crushed 2 lb Mushrooms, sliced 2 Bay leaves, crushed 1 teaspoon Thyme 2 tablespoon Fresh parlsey, chopped 1 teaspoon Salt 1/8 teaspoon Pepper 1/8 c Flour 1 tablespoon butter 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 …
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 …
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 …
4 whole Cornish game hens 1 teaspoon cumin 1/4 teaspoon oregano 1/4 teaspoon thyme 1 teaspoon pepper 1 teaspoon salt 1/8 teaspoon cinnamon 1 cup raspberries 1/4 cup sherry 1/4 cup soy sauce 1 teaspoon garlic powder 1 cup water Read More …
36 oz Quail; 6 Birds 6 each Bacon Slices Apricot Basting Sauce 1/2 cup Apricot Jam 1/4 cup Apricots; Dried, Fine Chop 1/4 cup Dry White Wine 1 tablespoon Honey 1 teaspoon Worcestershire Sauce Prepare Apricot Basting Sauce; set aside. Read More …
My favorite cookies when I was growing up-delicious! 🙂 1 cup white sugar 1 cup brown sugar 1 cup butter 2 eggs 1 tsp vanilla 1 cup chocolate chips 3 cups quick oatmeal 2 cups flour 1/2 tsp salt 1 Read More …
1 ounce dried mushrooms 2 pheasants, jointed 2 stalks lemon grass 1 fresh red chili, (no seeds to hot) 2 inches fresh root ginger 1 lemon, juice of juice and grated peel of 1 orange 2 garlic cloves, (2 to Read More …
1 pint blueberries (fresh) 1 (8 oz) can crushed pineapple 1 box yellow cake mix 1 1/2 cups pecans 1/4 cup butter (melted) Place blueberries in 9×13 pan Spread pineapple over blueberries Empty yellow cake mix over berries & pineapple Read More …
8 Cornish game hens (each about 1 lb) 12 large Garlic cloves, peeled and finely minced 4 tablespoons Oregano, dried Salt (to taste) Pepper (to taste) 1 cup Red wine vinegar 1/2 cup Olive oil 1 cup Prunes, pitted 1 Read More …
It’s great when used with triscuits or wheat thin crackers! 🙂 2 (6 oz) jars artichoke hearts w/oil (opt) 1 pkg. chicken breasts 1 pkg. rice-a-roni (Chicken Herb) 3 or 4 chopped green onions 1/2 diced green pepper 1 cup Read More …
6 Whole Cornish game hens 1 medium Onion, chopped 1 Celery stalks, chopped 1/2 Green peppers, chopped 8 ounces Mushrooms, chopped 1 Whole garlic clove, Minced 2 tablespoons Fresh basil, minced 1 teaspoon Oregano 2 tablespoons Fresh parsley 3/4 cups Read More …
4 Cornish game hens 1/2 cup Butter 2 tablespoons Lemon juice 1 teaspoon Rosemary 2 Cloves garlic, pressed Yield: 4 servings Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, Read More …
1 small pumpkin, about 8 inch (20.5 cm) 150 ml packed brown sugar 2/3 cup 125 ml butter, melted 1/2 cup 3 small apples, peeled & thinly sliced 250 ml golden raisins 1 cup 125 ml walnuts, chopped 1/2 cup Read More …
SAUCE: 6 ounces Orange Marmalade 1 bottle French Dressing (? oz) 1/2 cup Water 1 package Lipton’s Onion Soup PHEASANT: 4 Pheasant breasts as 8 supremes or 2 pheasants using dark meat as well. About 2 hours before you intend Read More …
Pastry Chef Michael Laiskonis of Le Bernardin Yield: 2 Servings For fondue: 1/2 cup heavy cream 1/4 cup passion fruit juice, strained (about 4 passion fruits) 3 ounces high-quality milk chocolate, chopped 1 ounce high-quality dark chocolate, chopped 2 Tablespoons Read More …
Yield: 6 Servings 2 teaspoon Salt Black pepper 2 teaspoon Dry mustard 6 (2 1/2- to 3-ounce) ostrich fillet steaks 1 Clove garlic, chopped 1/2 c Vinegar or lemon juice 1 teaspoon Grated lemon zest 2 teaspoon Sugar 1/2 c Read More …
This dish is made of fine layers of almost transparent pastry (called “waarka”) and is stuffed with pigeon and almonds. (for about 12 people) 8 pigeons or 2 chickens (about 2 Kgs /4 lbs 6 oz of meat) 3 full Read More …
Chef John Suley of Cafe Joley – Boca Raton, FL Yield: 6 Servings Collard Greens: 5 pounds collard greens 3 ounces salt 1 ounce extra virgin olive oil 3 red onions, chopped 1 Tablespoon chopped shallots 1 Tablespoon chopped garlic Read More …
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
Chef Bill Kim of Le Lan – Chicago, IL Yield: 8 Servings Rum Raisin Sauce: * 1 1/4 cups golden raisins * 4 ounces spiced rum * 3/4 cup apple cider Biscuit: * 2 1/2 cups all purpose flour * Read More …