Free Recipes Archive
2 teaspoon garlic, chopped 2 med. tomatoes, sliced 2 tablespoon olive oil 1 dash of salt 1 dash of pepper 6 ounce Mozzarella cheese, sliced 2 med. wheat flour tortillas 2 tablespoon fresh basil, minced 1/2 cup fresh Parmesan, grated Read More …
Chef Colin Alevras of The Tasting Room – New York, NY Yield: 6 servings Grits: 1 cup stone ground grits Salt and pepper 4 Tablespoons butter 1/2 cup crème fraiche Winter Vegetables: 6 stalks salsify, peeled and rinsed 1/4 pound Read More …
Chef Colin Alevras of The Tasting Room – New York, NY Yield: Approximately 24 servings Pancakes: 3 cups warm milk 1/8 cup sugar 2 teaspoons yeast 3/4 cup buckwheat flour 1/2 teaspoon salt 2 cups all purpose flour 2 egg Read More …
Chef Colin Alevras of The Tasting Room – New York, NY Yield: 24 Servings French Toast: 24 dinner rolls 1 quart milk 1 quart heavy cream 12 eggs 2 Tablespoons vanilla extract 1-1/4 cups sugar 2 teaspoons salt 1/2 Bourbon Read More …
1 pk Pizza crust mix, (or make your own) 1/2 cup Pizza Sauce 1 cup Fresh Crab meat 1 cup Tiny shrimp peeled 1/2 cup Standard Oysters Drained 1 cup Bay Scallops drained 1 lb Portabella Mushrooms, sliced 4 1/4 Read More …
PIZZA DOUGH 2 teaspoon sugar 3 teaspoon active dry yeast 2-1/2 c. flour 1/4 c. olive oil pinch of salt 1 c. warm water FILLING 1 can artichoke hearts, drained 1 pound fresh spinach, washed 2 roasted chicken breasts, about Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Terrine (makes 2 terrines/24 portions): * 1 pound chicken breast meat * 1 pound chicken leg meat * 1/2 pound lardo * 1/2 pound pancetta pepatta, diced finely Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Lobster Stock (Makes 2 Quarts): 4 Tablespoons olive oil 4 pounds lobster heads 4 Tablespoons butter 2 heads garlic 1 cup sliced onions 1 cup sliced fennel 1/2 Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Parmigiano Potatoes: * 8 ounces butter * 4 cups heavy cream * 2 bunches thyme * 4 cloves garlic * 4 russet potatoes, peeled * 1 cup aged Read More …
1 sheet nori (about 8×7 inches) (seaweed) Sauce: 1/4 cup catsup 1-1/2 tablespoons Worcestershire Sauce 1/4 teaspoon Dijon mustard 2 tablespoons sake 1 teaspoon soy sauce Okonomiyaki: 2 eggs 1 cup flour 1 cup water 2 tablespoons sake pinch salt Read More …
Chef Shannon Bennett of Vue de Monde in Sydney, Australia 3 Tablespoons butter 1 onion, finely diced 2 cloves garlic, crushed 4 Tablespoons petite peas 8 strips bacon Sea salt and pepper 4 Tablespoons extra virgin olive oil 8 eggs Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY 10 cured anchovy filets 1 cup extra virgin olive oil 1 clove garlic, smashed 2 cups raw vegetables (baby carrots, celery, fennel, radishes etc.), cut into bite size pieces Place Read More …
1 (20oz.) pkg. refrigerated cookie dough, 8 ounce softened cream cheese, 1/3 c. sugar, 1 teaspoon grated orange peel, 1 teaspoon vanilla, 1 (11oz.) can drained Mandarin orange segments, 1 (8oz.) can drained crushed pineapple, 4 peeled and sliced kiwi, Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 4 U-10 diver scallops 1 head fresh fennel 1 lemon, juiced Salt 2 Tablespoons extra virgin olive oil Remove muscle from the side of the scallop and Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 4 ounces fresh, skinless, boneless black sea bass filet 4 pickled peppadew peppers or sweet hot cherry peppers, pickling liquid reserved 2 Tablespoons extra virgin olive oil Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings (5 ravioli per person) Pasta: * 2 1/2 cups all purpose flour * 1 cup durum flour * 1 teaspoon salt * 5 eggs * 1 teaspoon Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 1 cup pancetta, diced 2 Tablespoons olive oil 1 small onion, diced 2 pounds ground pork 1/4 cup tomato paste 6 cups canned plum tomatoes 1 fresh Read More …
1-1/2 tablespoon Butter 2 med. leeks, thinly sliced 1 tablespoon fresh parsley, minced 3/4 cup tomato, chopped 3 oz Montrachet or Feta, crumbled 2 tablespoon olive oil Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, Read More …
4 sun-dried tomato halves (soaked in boiling water and drained) 1 12-ounce jar roasted red peppers 1 28-ounce can ground plum tomatoes 4 medium cloves garlic, crushed 3 tablespoons extra-virgin olive oil 1/4 teaspoon citric acid (also called citric salt Read More …
1/4 C. Parmesan cheese 1Tb. dry spaghetti sauce mix 2 teaspoon garlic powder 8 C. Crispix cereal 4 C. pretzel nuggets 3 tablespoon Oil Combine Parmesan Cheese, spaghetti sauce mix and garlic powder, set aside. In a 2 gall storage Read More …
175 ml long grain white or brown rice 4 large red peppers 30 ml olive oil 1 garlic clove, chopped 4 shallots, chopped 1 celery stalk, chopped 40 ml walnuts, toasted & chopped 2 tomatoes, chopped 15 ml lemon juice Read More …
1 package (8 ounces) refrigerated crescent roll dough 1 package (8 ounces) cream cheese, softened 1/4 cup sour cream 1 bottle (8 ounces) shrimp cocktail sauce 1-2 teaspoons dill weed 1 small green pepper, chopped 2 green onions, sliced 1 Read More …
4 tomatoes 56 g smoked salmon, chopped 2 eggs 1 egg white 15 ml water pepper to taste 15 ml fresh chives, chopped Cut tomatoes in half and scoop our flesh and seeds. Chop flesh finely. Place in strainer and Read More …
Starter (sponge): 1 cup warm water 1-1/2 teaspoons dry yeast, preferably instant or bread machine 1-1/4 cups unbleached all-purpose flour Dough: Sponge starter (see below) 1/2 cup warm water 2 tablespoons honey 1-1/2 teaspoons salt 2 tablespoons olive oil 2 Read More …
1 cup water 3 cups flour 1 tablespoon olive oil 1 tablespoon sugar 2 teaspoons yeast 1 teaspoon salt 1 teaspoon crushed or minced garlic 1 tablespoon Parmesan, or Romano grated 1/2 teaspoon Italian spices Add in whatever order your Read More …
125 ml broccoli, cut into florets 1 leek, sliced 1 celery stalk, sliced 1 garlic clove, crushed 375 ml potato, diced 1 L vegetable stock 1 bay leaf freshly ground black pepper In a large saucepan; add cut up broccoli Read More …
Serving Size : 4 1 cup warm water 1 tablespoon sugar 1 teaspoon salt, optional 2-1/4 teaspoons yeast 3 tablespoons olive oil 3 cups flour Mix yeast, sugar, and water together in a bowl and let sit for ten minutes. Read More …
A cousin of Sicilian pizza, sfincione omits the traditional tomato topping and adds eggs and milk to the a light, chewy crust. It can be fashioned into individual servings or made into a single family-style pie. Dough 1 1/3 cup Read More …
French bread dough 10 oz French snails (the smaller the better) 2 oz Chanterelle mushrooms, dried 1-1/2 lb Raclette cheese, shredded 8 oz Tomato sauce 2 Garlic cloves 2 tablespoon Parsley, fresh 1/2 lb Butter Make the French Bread dough Read More …
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Merlot 1 10-inch Prebaked pizza crust 1/4 Cup Tomato paste 1 Cup Shredded fontina cheese 1/2 Cup Shredded mozzarella 3 Roma tomatoes, sliced 1/2 Cup Red bell petter, thinly sliced Read More …
Makes 4 servings One loaf French bread Olive oil Mozzarella cheese (sliced and shredded) Parmesan cheese Pepperoni Jimmy Dean’s Sage bulk sausage Fresh or canned portobello mushrooms (8 ounce if canned) Coarsely chopped red and/or green bell pepper Coarsely chopped Read More …
1 flatbread 750 ml mixed fresh fruit salad in juice 1-1/2 teaspoon corn starch 2 teaspoon liquor of choice Drain juice from mixed fruit salad. Spread fruit evenly over flatbread. Add corn starch to juice and bring to a boil. Read More …
1 (18-ounce) package refrigerated cookie dough 1 (8-ounce) package cream cheese, room temperature 1/3 cup sugar 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon) Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or Read More …
1-8″ frozen pizza shell 1 cup chopped Romano cheese 1 tablespoon butter or margarine (melted) grated Parmesan cheese 1/2 lb. backfin crab meat 1 cups pizza sauce oregano to taste Cover crust with chopped cheese. Lightly mix crab meat with Read More …
Serving Size : 4 4 ounces light cream cheese, softened 1/4 cup nonfat sour cream 2 cloves garlic, mashed 1 cup boned and skinned chicken breast halves, cooked and diced 1/2 red onion, cut in rings 1/2 tomato, chopped 1/2 Read More …
Spinach Rice 250 ml long grain white rice – salt & pepper 500 g flat leaf spinach, coarsely chopped 50 ml dried cranberries In a medium saucepan; bring 1 3/4 cup (425 ml) water to a boil. Add rice, season Read More …
Source: Geppetto Restaurant, Washington, DC 1-1/2 envelopes dry yeast 1 teaspoon granulated sugar 1 cup warm water (105 to 115 degrees F) 1 teaspoon salt 2-1/2 cups (or more) all-purpose flour 2 tablespoons vegetable oil 1/3 cup olive oil 1 Read More …
40 ml olive oil 2 potatoes, cut into small cubes salt & pepper 30 ml red wine vinegar 15 ml dijon mustard 1 shallot, minced 1 kg spinach, roughly chopped 50 ml parmesan cheese, shredded In a large skillet; heat Read More …
1-1/2 cups French Bread Mix 2 teaspoons yeast 3/4 cup warm milk or water (110-115 degrees) 1 tablespoon olive oil 1 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid Combine mix and yeast. Add liquids and beat 3 minutes. Cover Read More …
3 cups French Bread/Pizza Mix 4 teaspoons gluten- free yeast 1 tablespoon sugar 1 teaspoon salt 1 1/3 cups warm milk or water (110-115 degrees) 1/2 teaspoon cider vinegar or 1/4 teaspoon ascorbic acid 1 egg 2 tablespoons olive oil Read More …
227 g fresh baby spinach leaves 625 ml milk 750 ml vegetable stock 250 ml cream cheese, flavoured with garlic and herbs salt & pepper to taste In a large pan; place spinach. Add milk and stock. Bring to boil, Read More …
6 oz Fresh goat cheese 2 tablespoon Walnut or safflower oil 1/2 cup Walnuts Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Read More …
Ike Sewell and Ric Riccardo wanted to open a restaurant in Chicago and were thinking of featuring Mexican food. Lucky for us their chef made them so sick from the enchiladas he made that they changed their minds and instead Read More …
2 large eggplants 50 ml extra virgin olive oil 2 garlic cloves, finely chopped 50 ml lemon juice – salt & pepper to taste Score the skins of the eggplants with point of sharp knife, without piercing flesh. Place on Read More …
This sophisticated pizza is wonderful served as an appetizer. Makes two 12 to 15-inch pizzas or four 8-inch pizzas Food processor pizza dough: 3-1/4 cups all-purpose flour 1/4 cup semolina or cornmeal 2 tablespoons instant yeast 1 cup warm water Read More …
3 engish muffins, halved 30 ml tomato paste 30 ml pesto 15 ml olive oil 1/2 red onion, thinly sliced 3 mushrooms, sliced 1/2 zucchini, thinly sliced 3 pepperoni slices 3 mozzarella cheese slices Toast muffins until golden. Let cool. Read More …
1-1/2 cups self-rising flour 1/2 cup (1 stick) butter 1/2 cup brown sugar 1/2 cup chopped nuts (pecans are good) Melt butter; add nuts, sugar and flour. Mix well. Press mixture into a pizza pan that has been sprayed with Read More …
1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/3 cup vegetable oil 1 egg, lightly beaten 1 cup milk 1 medium vidalia onion, thinly sliced 1 granny Smith apple, peeled Read More …
Source: Dave & Buster’s Restaurant 1 tablespoon cornmeal 8 to 10 ounces pizza dough 2 tablespoons olive oil 3 tablespoons ketchup/mustard mix (50/50 mix of ketchup and mustard) 3/4 cup American shredded cheese mixture 1 cup char-grilled burger 2 tablespoons Read More …
Pepperoni Ham Mushrooms – sliced olives green peppers hot banana peppers onions garlic butter Pizza Sauce Mozzarella cheese – Small 3 oz – Medium 5 oz – Large 8 oz – Mega 11 oz – Sasquatch 13 oz Cook for Read More …