Free Recipes Archive
2 large potatoes 2-1/2 teaspoons olive oil 1 teaspoon cajun seasoning 1/3 cup prepared salsa 2 tablespoons sour cream 1/4 cup cheddar cheese, grated Coat a large baking sheet with 1 1/2 teaspoons (7 ml) oil. Cut potatoes into small Read More …
4 ounces Brie cheese, rind removed or 5-1/2 ounces Camembert cheese rind removed 1 tablespoon Strawberry Ice cream topping 2 tablespoons Broken pecans or walnuts DIPPERS 1 Flat bread 1 Unsalted crackers 1 Apple or pear slices Yield: 2 servings Read More …
These tasty olives, served as part of Spain’s famous tapas appetizer platters, make a great dish to pass around at a party, or as an antipasto. One 7-ounce jar green Spanish olives (preferably large), lightly crushed 1/2 teaspoon ground cumin Read More …
Wonderful served with toasted walnut bread. 2 pounds One Year Aged Cheddar, room temperature, cut in 8 (2 ounce) pieces 2 medium size apples 2 cups apple cider 1 tablespoon butter Peel, cut and core the apples into 8 even Read More …
1 Double batch Aioli sauce 6 small Artichokes, trimmed, boiled, and chokes removed 7 Pounds Cod, poached 1 Pound Carpaccio (thinly sliced and pounded raw beef tenderloin) 1/2 Pound Snow peas, trimmed, blanched and refreshed in cold water 1/2 Pound Read More …
1 (1-pound) loaf unsliced Italian bread 1/3 cup LAND O LAKES® Butter, melted 1 teaspoon poppy seed 1/4 teaspoon garlic salt 10 slices (2-1/4x1x1/4-inch) LAND O LAKES® Cheddar Cheese (about 1/2 of 8-ounce package) 10 slices (2-1/4x1x1/4-inch) LAND O LAKES® Read More …
36 large jalapeno chiles, roasted and peeled 2 teaspoons mayonnaise 2 teaspoons prepared chili sauce 2 teaspoons minced capers 2 teaspoons minced green onions 2 teaspoons minced fresh parsley 1/2 teaspoon Dijon mustard salt and freshly ground black pepper, to Read More …
Arm chair quarterbacks will rate this appetizer a real winner. 1 (25-ounce) package frozen potato wedges 1/4 cup sliced green onions 1 (8-ounce) package (2 cups) LAND O LAKES® Cheddar Cheese, shredded 8 slices crisply cooked bacon, crumbled Bake potato Read More …
1 cup mayonnaise 2 teaspoons Worcestershire sauce 1 cup shredded sharp cheddar cheese 1 medium onion — chopped 3/4 cup slivered almonds — chopped 6 strips bacon — cooked and crumbled 1 loaf French bread — (1 pound) In a Read More …
Serving Size : 25 2 8 ounce packages cream cheese, softened 2 5 ounce jars process cheese spread with pimientos 1/2 pound blue cheese, crumbled 1/4 cup minced green onion 1/2 teaspoon Worcestershire sauce 2 cups Blue Diamond® blanched whole Read More …
1-1/2 lbs cheddar cheese, shredded 1-1/2 lbs Monterey jack cheese, shredded 1 can (27 ounces) green chilies, diced 1-1/2 cups sour cream 1 cup flour 3 tablespoons crushed red peppers 2 tablespoons black pepper 1/2 tablespoon salt 1 cup yellow Read More …
1 Aubergine 1/2 teaspoon Salt 1/4 teaspoon Pepper 2 tablespoons Olive oil 2 tablespoons Lemon juice 2 tablespoons Finely chopped scallion 2 tablespoons Finely chopped parsley 1 Garlic clove finely chopped Bake aubergine whole and unpeeled for 1 hour at Read More …
Delicious, when paired with Bella Seraa Delle Venezie Merlot 2 tablespoons Olive oil 1/2 lb. Fresh mushrooms, thinly sliced 1/4 lb. Provolone cheese, sliced 20 Cherry tomatoes, halved 1/4 Cup White wine 1 tablespoon Fresh oregano 1 (8-inch) Square, focaccia Read More …
20 thin slices white bread 3 ounces Bleu cheese 8 ounces cream cheese 1 egg 20 spears cooked asparagus 1/2 lb butter, melted Trim crust and flatten slices with rolling pin. Blend cheese and egg and spread on each slice. Read More …
2 (6-inch diameter) Boboli bread shells (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese Tomato-Basil Topping 1-1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Garlic Oil 1 Read More …
6 large hard boiled eggs, peeled 1 tablespoon Horseradish 1-1/2 tablespoons mustard 2 tablespoons honey-Dijon salad dressing 1 teaspoon granulated sugar Cayenne pepper, to taste Cut eggs in half, lengthwise. Remove yolks and put in small bowl. Add rest of Read More …
This is a unique beginning to any meal. Serve alone or with an assortment of crackers. 1 (12-ounce) package STOUFFER’S Spinach Souffle 1 cup freshly grated Parmesan cheese 2 (8-ounce) containers onion-and-chive flavored cream cheese, softened 2 (4-ounce) packages goat Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …
Makes approximately 4 cups 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1 cup walnuts 3 tablespoons sugar 1 pound Maytag blue cheese, crumbled, divided 2 1/2 ounces Read More …
5kg green (raw) olives 4 lemons, sliced or quartered rock salt white vinegar olive oil 8 cloves of garlic oregano to taste dried fennel seeds to taste bay leaves, chopped or whole, to taste dried chilli flakes, to taste Crush Read More …
red peppers olives marinated mushrooms artichokes Parmesan cheese garlic toast — OR fresh Italian bread Buy or make roasted red peppers, olives, marinated mushrooms and artichokes. Include a piece of Parmesan cheese and display on a tray along with garlic Read More …
Serving Size : 12 12 ounces sliced deli roast beef 12 ounces sliced ham 8 ounces part skim milk mozzarella cheese 1 8 ounce bottle fat-free Italian Parmesan salad dressing 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil, Read More …
SALMON 4 large Romaine lettuce leaves 4 Center-cut salmon fillets (6 oz ea) 4 teaspoons Olive oil 2 Tablespoons Tarragon, chopped Ground white pepper MUSHROOMS 1/4 cup Olive oil 1 pound Oyster mushrooms 1/4 cup Shallots, chopped 4 Garlic clove(s), Read More …
Delicious, when paired with Bella Sera® Delle Venezie Merlot Prepare any combination of the following begetables to measure 4 cups: Carrots, cut into 3/8 inch disks, blanched Cauliflower, cut into 1 inch florets, blanched Green beans, cut into 2 inch Read More …
Cubes of different cheeses Pickles, fruit and olives Chunks of smoked sausage Rolled salami Pickled herring Sardines Raw, marinated or pickled vegetables Cut the above ingredients into bite-sized chunks and put them on toothpicks or bamboo skewers. Refrigerate until ready Read More …
Source: Cucina! Cucina! Italian Cafe in Phoenix, Arizona 3 ounces goat cheese (3/4 cup) 2 tablespoons fine bread crumbs 2 teaspoons pine nuts, chopped 2 cloves garlic 4-1/2 tablespoons extra-virgin olive oil, divided 1 baguette Form goat cheese into a Read More …
Source: John Malik, Executive Chef – Augusta Grill – Greenville, South Carolina 1 cup cornmeal 1/2 teaspoon sea salt 1 teaspoon granulated sugar 2 grinds fresh black pepper 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 cup boiling water Read More …
100 g plain flour 1 teaspoon baking powder salt; to taste 1 egg 150 ml milk 100 g mature cheddar cheese; coarsely grated 4 tablespoons tomato ketchup 225 g sweetcorn; cooked butter; melted, for frying bacon; grilled, to serve Yield: Read More …
1 pound ribs, cut into 1-rib portions, OR boneless ribs, skewered 2 tablespoons butter, melted 1 tablespoon hot pepper sauce 2-4 tablespoons Cajun seasoning (purchased or homemade) 2 tablespoons cracker crumbs or cornflake crumbs In small bowl mix together butter Read More …
James Boyce, Executive Chef Loews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego, CA 619-424-4477 MAKES 24 OYSTERS 24 each oysters The Mignonette: 1/4 cup shallots 3/4 cup pickled ginger 1/2 cup champagne 1/2 cup sugar 2 tablespoons cracked Read More …
Joe Simone Executive Chef of Tosca Restaurant, Hingham, Massachusetts 1 dozen Oysters -very fresh and from a reliable fishmonger 12 slices, Pancetta-very thinly sliced about 1/8th pound 1 cups Balsamic vinegar 1 each Cinnamon sticks 4 each Juniper berries 1 Read More …
Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia pecan praline sauce Makes 20 hors d’oeuvres Cervena Venison Loin 1 loin olive oil juniper berries garlic salt pepper Venison Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
Source: Spahn’s Big Horn Mountain Bed and Breakfast, L.L.C., Bighorn, Wyoming 3 pounds buffalo (or beef) stew meat 1 can mushroom soup 1 cup burgundy wine 1 package onion soup mix Cube stew meat into 1-inch pieces. Brown in oil. Read More …
Makes 3 servings 3 buffalo tenderloin medallions (2 ounces each) salt and black pepper Wild Mushroom Salad: 1 shallot, diced 1 clove garlic, minced 1 tablespoon butter 1/3 cup each shitake, crimini and morel mushrooms 1 teaspoon curry powder 1 Read More …
Makes 12 servings 12 petite Wisconsin Brie wheels (4 to 6 ounces each) 24 garlic cloves, peeled and halved 8 1/2 cups honey salt to taste freshly cracked pepper to taste 3 each French baguettes, cut in fourths Preheat oven Read More …
Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. Read More …
by Alexandra Guarnaschelli of Butter – New York, NY Yield: 6 Appetizer Portions 1/2 pound dried angel hair pasta 2 cups heavy cream 1 cup sour cream Salt and freshly-ground black pepper, to taste 2 lemons, zested 1/2 lemon, juiced Read More …
30 ml canola oil 2 large onions, thinly sliced 50 ml brown sugar 30 ml balsamic vinegar – salt and pepper to taste – 225 g brie cheese, sliced into slivers 24 mini pastry tart shells In a skillet; heat Read More …
400 g of grapes, 70 g of white chocolate, 70 g of milk, 70 g of melted chocolate. Separate the grapes from the cluster, wash and dry them. Divide them in three groups. Cook in a bain-marie, separately and in Read More …
6 ripe tomatoes, 4 salad tomatoes, 5 garlic cloves, basil stale bread, olive oil, salt, pepper. Chop salad tomatoes and put in a bowl, add very little cold water, some oil and salt. Apart crush garlic, basil and peeled and Read More …
400 gr. of potatoes, 3 egg yolks, 60 gr. of grated Parmigiano cheese, 200 gr. of ricotta cheese, breadcrumbs, extra virgin olive oil, salt and pepper. Boil the potatoes, skin it and make a potatoes cream. Add the beaten eggs Read More …
1/2 cup buttermilk 1 beaten egg 8 ounce buffalo steak (1/2 inch) salt and pepper to taste 1/2 cup vinegar 1 quart water Beat steaks lightly with a mallet; marinate 15 to 20 minutes in vinegar and cold water. Remove Read More …
Yield 2 Servings Bison- Center Cut, N.Y. Strip loin, 12 ounce weight. 2 each Canola Oil 1 teaspoon Salt: Black Pepper Mix -50/50 1/2 Tablespoon Mushroom Crust- Recipe follows 1 tablespoon Wild Rice- Barley Risotto Base- Recipe follows 1-1/4 Cup Read More …
Marinade 1 cup soy 1 cup balsamic vinegar 1 cup maple syrup 1 cup water 1 teaspoon chopped garlic 1 sprig fresh thyme Mix all ingredients thoroughly. Marinate the bison overnight in the refrigerator, covering the pan tightly with plastic Read More …
4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1-1/3 cups shortening In large bowl, combine dry ingredients. Using pastry blender or two knives used scissors-fashion, cut in shortening until mixture resembles coarse crumbs. Add about 8 tablespoons Read More …
(see also Fresh Pear Flan) 1-1/2 cups sifted all-purpose flour 1 teaspoon salt 2 tablespoons icing sugar 1/2 cup butter 2 egg yolks 1 teaspoon grated lemon rind Sift then measure flour; resift with salt and icing sugar. Cut in Read More …
2-1/4 cups sifted all-purpose flour 1 teaspoon salt 2/3 cup shortening 2 tablespoons butter 4 to 5 tablespoon cold water Sift then measure flour; resift into mixing bowl with salt. Cut in shortening with pastry blender to form fine crumbs. Read More …
Round or Wrapped Shapes: Follow general directions below for handling filo dough. Unroll 9 sheets of fillo dough, and melt 4 tablespoons butter. Brush 1/2 sheet with melted butter and fold in half lengthwise. Place folded sheet over plate or Read More …
1 cup butter, softened 8 ounces cream cheese, softened 1/2 teaspoon salt 2 cup flour 1 egg yolk 2 teaspoons milk Mix butter, cream cheese, salt and flour to form soft dough. Chill overnight. Break off part of dough (keeping Read More …