Free Recipes Archive
3 tablespoons flour 1 cup milk 1 cup Crisco 1 cup sugar 2 teaspoons vanilla In a saucepan place 3 tablespoon flour. Add slowly, stirring, 1 cup milk. If lumpy, whisk mixture until lumps disappear. Heat until boiling and cool. Read More …
1 cup lime juice 1/2 cup white vinegar 2 bunches cilantro, chopped 1/4 cup honey 1/4 cup brown sugar 1 tsp salt 1 tbsp fresh garlic 3 tbsp dijon mustard 3 cups salad oil In a large plastic container, puree Read More …
2-1/2 cups confectioners’ sugar 3 tablespoons cocoa 1/4 cup butter 2 tablespoons heavy cream 1 teaspoon vanilla hot espresso In a mixing bowl, cream confectioners’ sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts of espresso Read More …
2 tablespoons lime juice 6 tablespoons oil (half olive, half vegetable) Salt and freshly ground black pepper 1 clove garlic, minced 1 small hot pepper, finely chopped (or to taste) 1/4 cup chopped fresh cilantro Combine all ingredients in small Read More …
This recipe is from Wilton’s Basic Cake Decorating 1/2 cup unsalted butter (see note) 1/2 cup solid vegetable shortening (Crisco is best) 1 teaspoon vanilla extract 1/8 teaspoon salt 1 pound (about 4 cups) confectioners sugar 3 tablespoon cool milk Read More …
Chef Jeffrey Buben Vidalia, Washington, D.C. Yield: 6 servings Applewood smoked bacon, chopped fine 6 slices Vidalia onions, chopped fine 1/2 cups Garlic, minced 1 tsp. Dry mustard 1-1/2 tsp. Banyuls vinegar 1/3 cup Extra-virgin olive oil 1/4 cup Flat-leaf Read More …
1 cup of milk 5 tablespoons all purpose flour 1 cup of granulated sugar 1/2 cup of butter 1/2 cup of creamed shortening 1 teaspoon real vanilla Thicken milk and flour over medium heat. Once thickened, remove to cool. Next, Read More …
St. John’s Health Care, Kansas City, Mo. Yield: 2 1/2 cups Olive oil 1-1/2 cups Raspberry vinegar 1 cup Garlic, minced 1 tsp. Fresh basil, finely chopped 4 tsp. Fresh mint, finely chopped 4 tsp. Salt and pepper to taste Read More …
(see also Pound Cake Cookies) 1/2 cup shortening 1/2 cup margarine 1-1/2 teaspoons clear vanilla 5 cups confectioners sugar 2-3 tablespoons milk Cream butter and shortening then add vanilla. Add sugar a cup at a time beating on medium speed. Read More …
Chef Peter Boulukos Tarpon Bend Restaurants, multiple locations Yield: 8 cups Corn, roasted 5 ears Red onions, grilled 2 Olive oil (divided use) 6 cups and 2 Tbsp. Salt (divided use) 2 Tbsp. and to taste Black pepper, fresh ground Read More …
1 cup brown sugar, packed 3 tablespoons Crisco 2 tablespoons butter 1/4 cup milk 1 cup confectioners’ sugar Combine brown sugar, Crisco and butter in saucepan. Bring to a boil over low heat, stirring constantly. Add milk and boil slowly Read More …
1 cup granulated sugar 1-1/2 cups red wine vinegar 4 teaspoons salt 4 teaspoons freshly ground black pepper 2 cups vegetable oil In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food Read More …
1 cup sugar 1 cup packed brown sugar 1/2 stick butter or margarine 1/4 cup milk 1/4 teaspoon vanilla Combine all ingredients and bring to a boil. When boiling hard, time for 3 minutes. Remove from heat and allow to Read More …
2 tablespoons Dijon mustard 4 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 175 ml olive oil In a small bowl, whisk all the dressing ingredients except the oil until the salt dissolves, then gradually whisk in the Read More …
You’ll need those little tin moulds for these beauties! Four-ounce size is perfect for this recipe. I’ve never tried them in cupcake tins, but I don’t see why that wouldn’t work. Makes 4 servings 4 ounces small pieces milk chocolate Read More …
150 grammes of flour of type 00, 7 eggs, 250 grammes of sugar, 1/2 sachet of vanilla, 100 grammes of starch for cakes, 50 gr. of butter, 1/2 glass of rum, 400 grammes of ricotta cheese cream, 50 grammes of Read More …
“Of all the aphrodisiacs, nothing fuels one’s passion more than chocolate.” Robert W. Bennett Pastry Chef, Le-Bec Fin Restaurant, Philadelphia PA Yield: Three 8″ cakes Butter and flour Three 8″ pans Step 1: 10 egg yolks 3/4 cups sugar 1 Read More …
3 tablespoon soy sauce 3 tablespoon sesame oil juice of 1 lemon 2 tablespoon balsamic vinegar 2 to 3 cloves chopped garlic 1 teaspoon grated ginger 1/4 cup olive oil 2 tablespoon toasted sesame seeds salt and pepper Blend all Read More …
1 tablespoon chopped walnuts 1/4 cup white wine vinegar 3 tablespoons walnut oil 3 tablespoons strong brewed tea, pref. Earl Grey 1 teaspoon Dijon mustard 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Toast walnuts in a small dry Read More …
Source: Chef Jonathan Barnett – Zambra Grille, Phoenix, Arizona 1 ounce grape seed oil 1/2 ounce olive oil 1 ounce grape jelly 3 ounces red wine vinegar 1 shallot, minced Pepper and kosher salt to taste Melt jelly in a Read More …
1/3 cup vegetable oil 1/4 cup rice vinegar 1/4 cup honey 2 tablespoons Dijon mustard 1 tablespoon chopped fresh cilantro 2 1/2 teaspoons fresh lime juice 1 teaspoon sesame oil 1 1/2 teaspoons minced red bell peppers 1 teaspoon minced Read More …
4 tablespoon salad oil or half olive and half salad oil 2 tablespoon raspberry vinegar 1 tablespoon minced green onion 1 teaspoon mustard 2 tablespoon cream salt and pepper to taste Combine all ingredients in jar and shake well. Pour Read More …
1/2 cups vegetable oil 1/2 cups raspberry wine vinegar 1/2 cups white sugar 2 teaspoon Dijon-style prepared mustard 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, mustard, Read More …
Makes 1 cup 1/4 cup champagne vinegar 3/4 cup red-chili oil Kosher salt and freshly ground black pepper Pinch of red-chili flakes Place the vinegar in a small bowl and drizzle in the chili oil, whisking until incorporated. Add the Read More …
2 to 4 ounces of Roquefort or blue cheese crumbled in a small bowl, Cover with Balsamic vinegar, add the juice of 1 lemon and 1 clove of garlic crushed and a tablespoon of Mrs. Dash – any flavor – Read More …
2 tablespoons sesame seed oil 2 tablespoons water 2 tablespoons rice vinegar 2 tablespoons soy sauce (I use light soy sauce) 1/2 teaspoon celery salt 2 teaspoons fennel seed 2 teaspoons caraway seed seasoning salt to taste (soy sauce is Read More …
3-3/4 cups Lemon Juice 10 cups Olive or Vegetable Oil 3/4 cup Sugar 1/3 cup Salt 1/3 cup Dry Mustard 2-1/2 tablespoons Pepper 3/4 cup Crushed Garlic Grated Lemon Peel Combine ingredients in a sealed container. Shake well before serving Read More …
1-1/2 cups Lemon Juice 4 cups Olive or Vegetable Oil 1/3 cup + 1 tablespoon Sugar 2 tablespoons Salt 2 tablespoons Dry Mustard 1 tablespoon Pepper 1/3 cup + 1 tablespoon Crushed Garlic Grated Lemon Peel Combine ingredients in a Read More …
1/4 cup Lemon Juice 2/3 cup Olive or Vegetable Oil 1 tablespoon Sugar 1 teaspoon Salt 1 teaspoon Dry Mustard 1/2 teaspoon Pepper 1 tablespoon Crushed Garlic Grated Lemon Peel Combine ingredients in a sealed container. Shake well before serving Read More …
Makes 12 servings 2 peaches, ripe, quartered, pits removed 1/2 cup water 1 teaspoon granulated sugar replacement, or 1/2 packet 1 tablespoon shallot, chopped 2 tablespoons champagne vinegar 1/2 teaspoon sesame oil 1 tablespoon hot sauce 1 teaspoon fresh lemon Read More …
Serves two 1.5 tablespoons red radish, brunoise 2 teaspoons chives, chopped 1 teaspoon tarragon, chopped 1 teaspoon chervil, chopped 3 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar Mix radish, herbs and extra virgin olive oil. Add vinegar Read More …
1/4 cup red wine vinegar 3 tablespoons honey 1/2 teaspoon salt 1/2 ounce roasted garlic 3/4 cup virgin olive oil 1/2 lemon, juiced (no seeds) Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is Read More …
1 cup dry red wine 7 tablespoon red wine vinegar 3 tablespoon chopped shallots or green onions 2 bay leaves 3 tablespoon Dijon mustard 1/2 cup safflower oil 1/2 cup olive oil Boil wine, 5 tablespoon vinegar, shallots aqnd bay Read More …
1 cup granulated sugar 1-1/2 cups red wine vinegar 4 teaspoons salt 4 teaspoons freshly ground black pepper 2 cups vegetable oil In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food Read More …
servings: 16 1/3 cup sweet-hot mustard 2 each egg yolk 1 teaspoon fresh lemon juice 1 teaspoon garlic puree 2 teaspoon mayonnaise 3-1/2 ounces apple cider vinegar 1-1/2 teaspoons dried herbs de provence 1-1/2 teaspoons parsley 3 ounces red wine Read More …
This is a refreshing salad dressing that is served on mixed baby lettuces with a Grilled Cracked Peppercorn Swordfish. The bright, citrus flavor makes a great summer salad. 1 clove garlic 2 tablespoons pine nuts 1/2 cup olive oil 1 Read More …
Yield: 1-1/2 cups 1 whole egg 1 tablespoon minced fresh tarragon 2 tablespoons seedless blackberry puree 1/4 cup raspberry vinegar 3/4 cup corn oil 1 tablespoon honey 1-1/2 teaspoons granulated sugar 1/8 teaspoon salt 1/8 teaspoon ground white pepper In Read More …
2 medium thin skinned potatoes 1 tablespoon extra virgin olive oil 1-1/2 teaspoon balsamic vinegar (the best you can afford, aged 10 yrs minimum) 2 green onions sliced thinly 2 tablespoon Parmesan cheese salt and lemon pepper to taste 3 Read More …
6 ounce raspberry sherbet 2 ounce oil 2 ounce raspberry vinegar Melt sherbet over low heat. Let cool. Combine with oil and vinegar. Whisk lightly and season with salt and white pepper. Add sugar if desired. Serve over fresh fruit Read More …
Makes 2 servings 1/8 cup apple cider 1-1/2 teaspoons apple cider vinegar 1 teaspoon walnut oil, or olive oil 1/4 teaspoon Dijon mustard 1 dash salt 1 dash fresh ground pepper 1/2 clove garlic, finely chopped Shake all ingredients in Read More …
1 teaspoon Mayonaise 1 teaspoon Dijon mustard 1/2 teaspoon Salt 1/4 teaspoon Pepper 3/4 cup Spanish olive oil 3 tablespoons Flavored vinegar 1 teaspoon Parsley, minced 1/2 teaspoon Thyme, minced 1/2 teaspoon Oregano, minced Place the mayonaise, mustard, salt, pepper, Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil Read More …
3/4 cup Soy oil 1/4 cup Tarragon white wine vinegar 1/4 cup Chopped fresh parsley 1/4 cup Chopped fresh basil 1 tablespoon Finely chopped green onions Combine all ingredients in a jar. Shake well. Refrigerate. May be used as a Read More …
Source: Copper Queen Hotel – Bisbee, Arizona 2 tablespoons orange juice 1/4 cup lime juice 1/4 cup grapefruit juice 2 tablespoons white wine vinegar 2 shallots, chopped 1 cup olive oil 1/2 teaspoon coarse salt 1 teaspoon freshly-cracked pepper Using Read More …
Makes 20 servings 3 tablespoons sherry vinegar 3 tablespoons balsamic vinegar 1/4 cup apple juice 1/8 cup granulated sugar substitute, or three packets, dissolved in juice 1 shallot, minced 3 cloves garlic, minced 2 tablespoons fresh ground black pepper 1 Read More …
1 cup jellied cranberry sauce 2 tablespoons vinegar 1 tablespoon sugar 1/8 teaspoon cardamom 1/2 cup oil Put all ingredients, except the oil in a blender. Blend for a few seconds at high speed. Remove the cap in the center Read More …
Makes 4 servings 1/4 cup vinegar 1/4 cup fat free vegetable broth 1/4 cup Dijon mustard fresh ground black pepper, to taste 2 carrots 1/2 pound green beans 1 tomato 1 cucumber 1/8 pound mushroom Mix dressing (first 4 ingredients) Read More …
1/4 cup water 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 2 teaspoons vegetable oil 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg Mixed Herb Vinaigrette 1 tablespoon chopped fresh or Read More …