Free Recipes Archive
3 cups Fresh Raspberries 2 17 ounce bottles White Wine Vinegar 1 cup Granulated Sugar Makes About Five Cups Combine all ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Read More …
2 cups fresh sweet basil leaves 1 quart red wine vinegar Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat the vinegar to the boiling point, then pour it into the jar. Cover and let Read More …
Adds something to stews and salads. Yield: 1 quart 4 cups cider or white wine vinegar 2 tablespoon sugar 1 tablespoon whole allspice 1 tablespoon whole peppercorns 1 tablespoon whole cloves 1 tablespoon whole coriander 1 teaspoon celery seed 1 Read More …
For Table Use, Mixed Pickles, etc. People of late years have got into the habit of spicing vinegar highly for table use, as well as for various kinds of mixed pickles, and even for the common or cucumber pickles, and Read More …
Use in salad dressings and marinades. Makes 1 quart 2 15-16 ounce packages frozen sliced unsweetened strawberries, thawed and drained 4 cups cider vinegar 2 cups dry white wine Combine all ingredients in a large bowl. Cover and refrigerate overnight. Read More …
2 cups white wine vinegar or rice vinegar 1 cup tarragon leaves on tender stems Pour vinegar over tarragon leaves in a glass jar. Cover and leave in the sunlight for 2 weeks (sunlight draws out the flavour of the Read More …
Use cider or wine vinegar as a base. Bruise the fresh tarragon and loosely fill a clean jar. Pour on warmed but not hot vinegar to fill the jar. Add a sliced clove of garlic. Remove the garlic after 1 Read More …
4 Sprigs of tarragon, about 5 inches (13 cm) each 1 Garlic clove, peeled 2 Lemon peel, 1 inch (2.5 cm) square 5 Black peppercorns White vinegar, to fill Fill a pint jar carefully with tarragon without bruising. Add garlic Read More …
1 quart white wine vinegar 1/2 cup granulate sugar 2 cups fresh mint leaves Pour vinegar into a large saucepan and bring to a boil. Add the sugar and the mint leaves. Stir to bruise the mint a little so Read More …
Makes 6 servings 3 pound pork loin roast 2 tablespoons fresh rosemary 4 cloves garlic 1 teaspoon salt 1 teaspoon pepper 2 tablespoons butter 1 small onion, chopped 1/4 cup olive oil Trim fat from pork roast. Finely chop rosemary Read More …
1 pint red wine vinegar 1 pint cider vinegar 2 peeled, halved garlic cloves 1 branch tarragon 1 sprig thyme 2 sprigs fresh oregano 1 small stalk sweet basil 6 black peppercorns Pour red wine and cider vinegar into a Read More …
500 gr. minced pork meat, 500 gr. ricotta cheese, 500 gr. dough for bread, 50 gr. unsweetened cocoa, a pinch of cinnamon, 2 eggs, olive oil, salt and pepper. Roll the dough for bread out and make several disks. Brown Read More …
2 cups rice wine vinegar 6 black whole peppercorns 1 chunk peeled fresh ginger (about 1-1/2 x 3/4 x 3/8 inch) 1 thin 1-inch strip lemon zest 1 14 to 15 inch stalk lemon grass Combine the vinegar, peppercorns, ginger, Read More …
2.3 kg pork tenderloin, sliced in thick slices 1 medium onion, finely chopped 1 kg mandarin oranges, peeled & pulsated in blender 500 ml maple syrup In a small skillet; fry onion until translucent. Place pork in slow cooker. Add Read More …
2 cups white wine vinegar 1 pound peaches, stoned and cut into 1-inch cubes Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a Read More …
Many stores carry a variety of Cajun blends, or create your family’s favorite. A tasty appetizer or tailgating dish. Be sure to have Blue cheese dressing and celery sticks to serve along side. 1 pound ribs, cut into 1-rib portions, Read More …
1-gallon cider vinegar 18 inches fresh rosemary stalks peeled zest of 3 oranges 4 habaneros or other hot pepper. Bring vinegar to simmer on low heat. Add all other ingredients. Cover. Simmer 10 minutes covered. Leave covered and turn off Read More …
1/2 cup onion, chopped 4 tablespoons butter 1 lb. mushrooms, chopped 2 cloves garlic, chopped 1/2 cup plus 1 tablespoon Madeira wine 1/2 cup sour cream 4 ounces cream cheese 1/2 teaspoon dill weed 1 egg yolk 1/4 teaspoon salt Read More …
1-1/2 cup White wine vinegar 1/2 cup Fresh basil leaves Yield: 1 bottle Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.) Pour into glass bowl; add Read More …
2 tablespoons (30mL) olive oil 1/2 pound (250g) mushrooms, sliced 1/4 inch (5 mm) thick (3 cups or 750mL) 1/4 teaspoon (1 mL) freshly ground pepper 2 tablespoons (30 mL) butter 1/4 teaspoon (1 mL) salt 1 garlic clove, silvered Read More …
Use in salad dressings and marinades. Makes 1 quart 4 cups frozen unsweetened blackberries or black currants, thawed and drained 4 cups red wine vinegar 2 cups red wine Lightly mash the fruit in a bowl. Add vinegar and wine. Read More …
Serving Size : 6 1 cup crabmeat 1 tablespoon bread crumbs 1 tablespoon minced onion 1 tablespoon Parmesan cheese 1 tablespoon salt 2 tablespoons minced fresh parsley 12 large mushrooms 1 egg, beaten hot pepper sauce, to taste Remove stems Read More …
Adds tang to those special salads. Yield: 2 cups 2 cups chopped cranberries 2 cups wine vinegar 3 tablespoon sugar Combine cranberries and vinegar in a glass container with a lid. Cover container and keep refrigerated, undisturbed for 1 week. Read More …
Serve this Italian-style mushroom dish for lunch or as an appetizer. 2 cups prepared spaghetti sauce, divided 1/2 cup finely snipped fresh basil leaves 4 (4 to 5-inch) portobello mushrooms 8 ounces mild or hot Italian sausage, casing removed 1 Read More …
Simply to make, a bottle of vinegar with slips of the graceful, feathery leaves is a pretty sight to behold in the kitchen. The dilled vinegar dresses up salads featuring fish and adds a splash of interest to soups. Pick Read More …
To make an herb vinegar, put rinsed and dried herbs and any spices into a sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to within 1/4 inch of the top. Stop with a new cork and set Read More …
1 small sprig thyme 1 small sprig rosemary 1 small bay leaf 1 large clove garlic, blanched 1 strip fresh orange peel (1 inch x 4 inches) 1 pint white wine vinegar Wash and dry the thyme and rosemary, place Read More …
1-1/2 cups fresh raspberries 1 cup sugar 1-1/4 cups white wine vinegar Equipment: 1 clean jar that will hold the vinegar and the raspberries 1 clean bottle 1 sieve 1 medium bowl 1 saucepan 1 spoon You need to start Read More …
6 cloves garlic 1 quart red wine or cider vinegar Peel, then crush the garlic cloves and put them in a quart jar or bottle. Heat the vinegar to the boiling point, then pour it into the jar. Cover and Read More …
1 tablespoon minced fresh ginger 1 cup white wine vinegar Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar. Place a sterilized seal on top a screw on the ring. Set the jar aside for 1 Read More …
makes 1 quart 1 quart Cider vinegar 1 cup Mint leaves, fresh, bruised 3 Tablespoons Lemon zest Place all ingredients into a glass jar, or a few clean bottles. Close the bottles or jars tightly. Tip the jars / bottles Read More …
1 litre white vinegar 2 lemons 4 bay leaves Pour the vinegar into a stainless steel pan. Wash the lemons and pare the rind from them with a potato peeler. Add the peel to the pan with the bay leaves Read More …
Makes 4 servings 1 12 ounce package mushroom 2 teaspoons minced garlic 1/4 cup fat free vegetable broth, or chicken broth or water 1-1/2 tablespoons soy sauce 1/8 teaspoon grated fresh ginger root 1 pinch sugar 2 tablespoons thinly sliced Read More …
Serving Size : 6 1 pound mushrooms 1/4 cup finely chopped celery 2 tablespoons finely chopped onion 2 tablespoons finely chopped red bell pepper 1/2 pound crabmeat 2 cups crushed oyster crackers 1/2 cup shredded Cheddar cheese 1/4 teaspoon garlic Read More …
Makes 1 quart 1 pint cider vinegar 1 pint white vinegar 3 tablespoons dry tarragon Place dried tarragon in a clean glass jar. Bring vinegar to a light boil and pour into jar (over the tarragon). Do not cap. Let Read More …
1 pound fresh mushrooms, approximately 35-40 1/4 cup celery, finely chopped 2 tablespoons onion, finely chopped 2 tablespoons red bell pepper, finely chopped 1/2 pound crab claw meat 2 cups oyster crackers, crushed 1/2 cup Cheddar cheese, shredded 1/4 teaspoon Read More …
1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry 3-inch cinnamon stick, broken in two 2 cups white-wine vinegar Put the basil leaves and blossoms in a very clean 1-quart glass jar Read More …
as many Portobellos as you can afford 2-3 cloves of garlic, sliced thin 1-2 slices of fresh ginger diced finely dash of soy sauce dash of balsamic vinegar dash of dry sherry dash of chinese hot oil dash of dark Read More …
1/2 cup unsalted butter 1 cup chopped onion 3/4 cup thinly sliced scallion 3 ribs celery cut into 1″ squares 4 teaspoons minced garlic 2 pounds thinly sliced mushroom 2 cups chopped walnuts 3 tablespoons dried basil 3 tablespoons dried Read More …
1 tablespoon olive oil 1 medium onion, well chopped 1 lb. cremini mushrooms, cleaned and stemmed 1/4 teaspoon each cumin, paprika, cayenne, dried thyme 1 whole pimiento pepper, drained and coarsely chopped Pinch of salt Pinch of freshly ground black Read More …
1 cup crab meat (canned works well in this dish, just rinse and pick over the meat for shells) 1 tablespoon bread crumbs 1 tablespoon onion, minced 1 tablespoon parmesan cheese, grated salt to taste 2 tablespoons minced parsley 12 Read More …
4 Portabello mushrooms 1/4 cup Olive oil 3 tablespoons Balsamic vinegar 2 teaspoons Chopped fresh thyme (or 1/2 tsp/2 mL dried) Pinch Each salt and pepper 1 oz Parmesan cheese, shaved Remove thick end of mushroom stem, leaving about 1/2 Read More …
1 lb Small mushrooms 2 tablespoons Red wine vinegar 1/4 teaspoon Each salt and pepper 1 Jar (340 mL) roasted sweet red peppers 1 cup Fresh bread crumbs 1 tablespoon Liquid honey 1/2 teaspoon Crushed dried mint 10 oz Oka Read More …
2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons grated lemon zest 2 teaspoons balsamic vinegar 2 tablespoons minced fresh parsley 1/2 teaspoon garlic, grated salt fresh black pepper, to taste 1 pound portabello mushrooms, thickly Read More …
12 – 15 large mushrooms 2 tablespoons butter 1 medium onion, chopped finely 2 ounces diced pepperoni 1/4 cup finely chopped green pepper 1 small clove garlic, minced 1/2 cup finely crushed Ritz crackers, about 12 crackers 3 tablespoons grated Read More …
Steve Puleo, executive chef at Riverside Tavern, says he created the recipe when Grady’s first opened. At that time it was a Regas restaurant. It is now on the menu at Chop House, where Puleo also was a chef at Read More …
30 mini phyllo shells 1/2 cup chopped onion, finely chopped 2 tablespoons unsalted butter 8 ounces canned mushrooms, broiled in butter 1 clove garlic, minced 1/2 teaspoon marjoram 1/2 cup chicken broth, or mushroom broth 1 tablespoon cornstarch 1 teaspoon Read More …
1 pound mushrooms, sliced and sauteed in butter 1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1/2 cup finely chopped celery 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup mayonnaise 8 slices bread, cut into sixths 2 Read More …
300 g potatoes; peeled and cut up 75 g butter 250 g mushrooms; washed and sliced 1/2 red pepper; sliced 1/2 yellow pepper; sliced 25 g plain flour 150 ml milk 2 teaspoons mustard 1 tablespoon lemon juice Yield: 2-4 Read More …
12 large mushrooms 2 tablespoons butter 1 medium onion, chopped 2 ounce pepperoni, diced (about 1/2 cup) 1/4 cup chopped green bell pepper 1 small clove garlic, minced 1/2 cup finely crushed Ritz crackers 1 tablespoon dried parsley 2 tablespoons Read More …