Free Recipes Archive
Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sauteed meats, or spread on bread before toasting in Read More …
Serving Size : 16 1 teaspoon grated orange zest 3 tablespoons orange juice 1 teaspoon grated lemon zest 1 teaspoon lemon juice 1 teaspoon lime peel 1 teaspoon lime juice 3 tablespoons minced fresh parsley 1/4 pound butter, softened Salt Read More …
84 g blue cheese, crumbled 3 oz 50 ml vegetable oil 1/4 cup 30 ml lemon juice 2 tbsp salt & pepper to taste 2 large onions, thinly sliced & separated into rings Mix first 6 ingredients and pour over Read More …
Pound in a mortar the shells and trimmings of crayfish cooked a la mirepoix (the tails being used for some other dish). Add the same amount of fresh butter and blend well. Put the mixture in a small saucepan standing Read More …
The following is an excerpt from “The Household Encyclopedia of General Information”, published in 1881 Let the cream be at the temperature of 55 to 60, by a Fahrenheit thermometer; this is very important. If the weather be cold put Read More …
1/2 cup fresh strawberries, washed and hulled 1/2 cup unsalted butter (not margarine), at room temperature 1 teaspoon confectioners sugar 1 teaspoon fresh lime juice Fresh fruit combined with creamy butter makes a treat that is delightful with breads at Read More …
SHRIMP BUTTER: 1 cup Butter 1 cup Minced cooked shrimp 1/4 teaspoon Salt Dash paprika 1 tablespoon Lemon juice. CHIVE BUTTER: 1/2 cup Butter 1/4 cup Chives 4 Dashes Worcestershire sauce ANCHOVY BUTTER: 1 cup Butter 1/2 cup Minced anchovies Read More …
1 cup French Tomato Sauce 2 tablespoons Balsamic vinegar 1 tablespoon Chopped shallots 1 tablespoon Chopped parsley 1/2 pound Cold butter, cubed into 1″ pieces Salt, to taste Freshly-ground black pepper, to taste In a small nonreactive saucepan, heat the Read More …
1/2 teaspoon saffron threads 1/4 cup vegetable stock or chicken stock 1-1/2 lbs. red, ripe tomatoes 1/2 lb. (2 sticks) unsalted California butter, at room temperature 2 tablespoons white wine vinegar 1/2 teaspoon salt pinch of freshly ground pepper Makes Read More …
Source: Linda Crouse, Drooling Dog Barbecue – Sacramento, California 4 heads garlic, peeled 1/4 cup olive oil 1/2 cup butter, at room temperature 1/2 cup bleu cheese Place garlic on a sheet of foil. Drizzle with olive oil, then close Read More …
4 cups prepared pumpkin pulp 2 cups brown sugar 1 teaspoon cinnamon* 1/2 teaspoon ground nutmeg* 1/4 teaspoon salt 1/2 cup honey 1/2 cup orange juice *note spices can be adjusted as necessary, and I like a bit of ginger Read More …
(see also Honeyed Lamb (Mrouzia)) 2 cups sweet butter, diced 1 tablespoons coarse salt 1/4 teaspoon herbes de Provence Smen is a type of preserved clarified butter prepared in a way similar to Indian ghee. It may be flavored with Read More …
9 cups apple pulp (see below) 5 cups sugar 1/2 cup apple cider vinegar 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves You can use fresh apples to make the pulp or canned natural applesauce (no Read More …
6 ounces (1-1/2 sticks) unsalted butter 1 cup (loosely packed) fresh mint leaves 1 large clove garlic or 2 small ones, crushed and peeled Juice of 2 lemons (about 1/4 cup) Sugar Salt Melt butter over low heat. When just Read More …
This is an absolutely delicious and SAFE recipe for pumpkin butter. DO NOT cut down on the amount of sugar unless you plan to refrigerate it. 6 C cooked pumpkin puree 2 C pure maple syrup 2 C light corn Read More …
1/2 cup Butter, softened 1/3 cup powdered sugar 1 tablespoon strawberry-flavored preserves Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Cover; Read More …
Serving Size : 4 1/2 cup butter, softened 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, chopped 1/2 teaspoon ground tarragon 2 tablespoons heavy cream Cream all ingredients together in order given. Heap into Read More …
pears water cinnamon Wash pears, do not peel; slice. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup of pulp, add 1/2 cup sugar; add 1/2 teaspoon of cinnamon to each Read More …
1/2 lb butter 4 egg yolks 2 egg whites 1 lb sugar Zest of 3 lemons Juice of 4 lemons Melt butter in saucepan until melted. Remove from heat. Add beaten eggs, sugar, zest and juice. Stir and cook until Read More …
Peaches (at least 8-12) Sugar Lemon juice, if desired Spices, if desired Peel and pit the peaches. Cook them in one of two ways: Quarter them and put them in a 2-quart Pyrex mixing pitcher (or similar–larger micro-safe bowl if Read More …
1 oz blanched and drained parsley 2 ounces blanched and drained spinach 3 oz tarragon, chervil, and chives, blanched and drained 3 chopped and lightly fried shallots Pound all the ingredients in the mortar. Rub through a fine sieve. Post Read More …
4 oz shelled hazel nuts 4 oz butter water Place the nuts in a gentle oven till the skins can easily be removed. Pound the skinned nuts in the mortar with the butter and a little water. Rub through a Read More …
3 oz anchovy fillets 7 oz butter Desalt and dry anchovy fillets and pound them in a mortar with the butter. Rub through a fine sieve. Can be used for garlic butter. Anchovy butter is also a good accompaniment for Read More …