Free Recipes Archive
by Chef Masa Miyake of Miyake – Portland, ME December 2010 Yield: 6 Servings 200 grams miso 40 grams mirin 60 grams dashi (Japanese bonito and seaweed stock) 5 grams salt 13 grams sugar 20 grams whole prepared sansho peppercorns Read More …
Pastry Chef Patrick Fahy Blackbird 619 West Randolph Street Chicago, IL 60661 Yield: 12 Servings Bartlett Pear Sorbet: 10 grams ascorbic acid 1 liter Bartlett pear juice Glucose 4 grams sorbet stabilizer 50 grams granulated sugar 5 grams salt Sugar-Blown Read More …
Source: Depot House at Madame Julia’s Bed and Breakfast – Recipe from Joanne Hilton, owner Florets from 4 bunches broccoli 1 large red onion, thinly sliced Small box (not individual) of raisins (1 cup) Small pack of toasted or roasted Read More …
Chef Tony Conte The Oval Room 800 Connecticut Avenue Northwest Washington, DC 20006 Yield: 4 Servings Strawberry Ice Cream: 500 grams milk 17 grams low acyl gellan gum 500 grams strawberry purée (10% sugar) 500 grams Greek yogurt 200 grams Read More …
1 cup plain nonfat yogurt 1 cup fat-free bottled Italian dressing 4 garlic cloves, chopped 2 tablespoons Dijon mustard 2 teaspoons Worcesteshire sauce 1 pound green beans, trimmed, halved 2 heads romaine lettuce, torn into bite size pieces 2 small Read More …
1 (15 oz.) can chick-peas (garbanzo beans), rinsed and drained 1 small tomato, seeded and chopped 1/2 cup diced peeled cucumber 2 green onions with green tops, sliced 1/4 cup coarsely chopped Italian parsley 2 tablespoon red wine vinegar 2 Read More …
1-1/2 lbs. cleaned squid 1/2 lemon 1 cup diced celery 1/2 cup red onion, sliced 3 tablespoon lemon juice 2 tablespoon drained capers 2 tablespoon chopped parsley 1 tablespoon olive oil 1 clove garlic 1/2 teaspoon oregano Dash fresh ground Read More …
2 cup raw carrots, shredded 1/4 cup mayonnaise 2 tablespoon fresh lemon juice 1/2 cup seedless raisins 1/4 cup low-fat yogurt (plain) Scrub, scrape and shred carrots. Combine with raisins. Mix together remaining ingredients and pour over. Mix thoroughly. Post Read More …
1 Small Package Instant Butterscotch Pudding 20-oz. can Crushed Pineapple with Juice 4 cups green Apples, Cored and Sliced 1 cup Salted Peanuts 8 ounce Prepared Whipping Cream Serves 4 Add pudding mix to undrained pineapple and mix well. Add Read More …
Salad Makes 2 servings 2 cups fresh baby greens 4 to 6 leaves Boston bib lettuce 2 to 4 leaves radicchio lettuce 4 leaves Belgian endive 3 plum tomatoes, cut in half 8 thin slices English cucumber 4 to 6 Read More …
1 or 2 Large, Crisp Lettuce Leaves (Bunny Bed) 1 Pear Half, Chilled (Bunny Body) 2 Raisins or Dried Cranberries (Bunny Eyes) 1 Red Cinnamon Candy, Cherry, or Gum Drop (Bunny Nose) 2 Blanched Almonds (Bunny Ears) or 1 Square Read More …
makes 1-1/2 cups/serves up to 6 Juice of 1/2 lemon Juice of 1/2 orange Juice of 1/4 lime 1 tablespoon balsamic vinegar Apple cider vinegar 1/2 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 1/2 cup salad oil 1/2 Read More …
Serving Size : 10 1-1/4 pounds Golden Delicious, Gala or Granny Smith apples, peeled, quartered, cored, sliced — (3 cups) Cinnamon Sugar 1/3 cup sugar, mixed with 1 teaspoon ground cinnamon (set 1 teaspoon mixture aside) 3 tablespoons butter or Read More …
2 cup grated carrots 1 cup unsweetened crushed pineapple, drained 1/2 cup raisins 1 (8 oz.) carton plain low-fat yogurt Combine carrots, pineapple and raisins; mix well. Chill for 2 to 3 hours. Stir in yogurt and serve on lettuce Read More …
2 eggs 2 125 ml sugar 1/2 cup 30 ml water 2 tbsp 2 ml finely grated lemon zest 1/2 tsp 1 small potato, peeled, boiled & finely grated 1 125 ml hazelnuts, finely ground 1/2 cup 75 ml cornmeal Read More …
16 ounces whole-berry cranberry sauce 8 ounces crushed pineapple, drained 1 teaspoon lemon juice 8 ounces commercial sour cream lettuce leaves, optional Serving Size : 8 Combine first 4 ingredients; stir until blended. Pour mixture into an 8 1/2- x Read More …
Source: Recipe by Linda Burney Co-owner of Gateway Lodge at Cook’s Forest NOTE: Simmer chicken in chicken broth for a few minutes, until just done. Overcooking makes the chicken dry 1 cooked boneless chicken breast, about 3/4 pound 1/4 cup Read More …
115 g thin green beans, halved 1/4 lb 1 kg potatoes, scrubbed & cut into big wedges 2 lb 20 ml olive oil 1 1/2 tbsp 5 ml paprika 1 tsp 5 ml sea salt 1 tsp 30 ml sesame Read More …
1 pound fresh broccoli, cut into florets 1/2 small red onion, chopped 1 cup shredded Mozzarella cheese 8 slices bacon, cooked and crumbled 1/2 cup mayonnaise or salad dressing 1 tablespoon white wine vinegar Serving Size : 6 Place broccoli, Read More …
Serves 4 400g – fresh mango (dig out the mango flesh and leave aside) 320g – fresh crab claws (without shell) 80g – potatoes (cubed) 60g – green apples (cubed) 60g – carrots (cubed) 40g – celery (cubed) 12g – Read More …
1 lb. fresh spinach, washed, drained and torn into desired pieces 1 can sliced water chestnuts 1 lb. fresh mushrooms, sliced thinly 1/2 lb. bacon, cooked and crumbled 4 hardboiled eggs, sliced Dressing Combine the following in a lidded plastic Read More …
Source: Fratelli Ristorante, Portland 2 cups fresh artisan bread, cut into 3/4-inch cubes 1/4 cup fresh artisan bread crumbs 1 cucumber, peeled, seeded and cubed 1 red onion, julienned 2 homegrown tomatoes, cut into wedges 3 roasted red bell peppers, Read More …
4 medium tomatoes, cut into 1/4 inch slices 1/4 Cup. Olive Oil or vegetable oil 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves 3 tablespoon red wine vinegar 1 tablespoon water 1/8 teaspoon salt 3 drops red Read More …
15 ml vegetable oil 1 tbsp 1 onion, finely chopped 500 g potatoes, peeled & diced 1 lb 500 ml vegetable stock 2 cup 150 ml crushed crackers 2/3 cup 425 ml milk 1 3/4 cup 1 can sweet corn Read More …
30 ml olive oil 2 tbsp 2 onions, chopped 2 garlic cloves, crushed 1 piece fresh ginger, finely grated (2 inc / 5 cm) 5 ml ground cumin 1 tsp 5 ml ground turmeric 1 tsp 2 ml ground cinnamon Read More …
A perfect choice for an entree dish at a buffet brunch. For the sake of time and convenience, prepare the recipe the night before, except do not add the eggs, cover and refrigerate. Next day, allow the stuffed potatoes to Read More …
500 g potatoes, peeled & quartered 1 lb 350 g butternut squash, peeled & chopped 3/4 lb 40 ml milk 3 tbsp salt & pepper to taste In a large saucepan; cook potatoes in boiling water for 10 minutes. Add Read More …
1-1/2 teaspoons oil 1/3 cup diced onion 2 tablespoons diced green bell pepper 1/4 cup diced celery 1/3 tablespoon minced garlic 1 pound jumbo lump crab meat 2 tablespoons seafood seasoning 1-1/2 teaspoons hot red pepper sauce 1-1/2 teaspoons Worcestershire Read More …
1 teaspoon finely shredded orange peel 1/4 cup orange juice 1/4 cup salad oil 1-1/2 teaspoons poppy seed 1 papaya 2 red grapefruit 1 head Belgian endive Boston or Bibb lettuce leaves 1/3 cup sliced almonds (optional) Red-tip Belgian endive Read More …
Torn red leaf or radiccio lettuce Torn Romaine lettuce 3/4 cup Finely chopped dried starfruit 1 Pear, thinly sliced 2 Bananas, such as manzano, burro or red, peeled and sliced 1 lg Orange, peeled, halved and sliced SHERRY DRESSING 1/4 Read More …
Yield: 1 servings 1 md Pomegranate 2 md Firm ripe bananas 2 tablespoon Fresh lime juice 1 tablespoon Date sugar 1/4 teaspoon Salt Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, Read More …
Source: Chef Marianne Belardi – Cowboy Ciao Restaurant, Phoenix, Arizona 1/2 cup Israeli (pearl) couscous, cooked 1/2 cup Roma tomatoes, diced 1/2 cup super-sweet dried corn 1/2 cup arugula, chopped 2 ounces smoked salmon, diced 2 ounces asiago cheese, crumbled Read More …
Source: Chef Sue Erickson, Dayton’s Marketplace 2 cups orange juice 2 tablespoons Marketplace Balsamic Vinegar 2 tablespoons chopped red onion 1 jalapeno pepper, seeded, chopped 3/4 cup olive oil 1 tablespoon honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground Read More …
Dressing 3/4 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon-style mustard 1 tablespoon honey (or to taste) 1 teaspoon salt 1/4 teaspoon fresh ground black pepper Salad 2 cups mixed iceberg and romaine lettuces for each serving Read More …
1 tablespoon minced garlic 1 ounce grated Parmesan cheese 2 ounces anchovies Juice of 1 lemon 1 egg 1 tablespoon Creole mustard 1 tablespoon Worcestershire sauce 1/4 cup red wine vinegar 1-3/4 cups cottonseed or other vegetable oil 1 tablespoon Read More …
DRESSING INGREDIENTS 1 tablespoon finely minced shallots 1/4 teaspoon fresh minced ginger 1/4 teaspoon salt 1/2 teaspoon sugar 1 tablespoon burgundy 2 tablespoons raspberry vinegar 4 tablespoons olive oil 1/4 cup sundried cranberries fresh ground pepper to taste SALAD INGREDIENTS Read More …
This is great for hot summer days! Source: Chef: Leesha Ingdal – Byerly’s 1-1/2 pounds boneless, skinless chicken breast halves 1 (1/4-inch thick) slice gingerroot 1/8 teaspoon Oriental five spice powder 1 cup dry white wine Water 2/3 cup mayonnaise Read More …
Squid poached in marinade with kiwi fruit 2-3/4 lbs. whole small squid, cleaned as directed for strips; or 2 lbs. cleaned mantles 2 cups dry white wine 3/4 cup regular-strength chicken broth 2 large cloves garlic, minced or pressed 3/4 Read More …
Chef Tony Liu of August – New York, NY 1 pound Kosher salt 4 beets, 2 red and 2 yellow (Paffenroth Farm, NY) 1 shallot, diced 2 Tablespoons red wine vinegar 1 Tablespoon anchovy paste 6 Tablespoons extra-virgin olive oil Read More …
4 tablespoons olive oil 3 tablespoons red wine vinegar; or balsamic vinegar 1 teaspoon salt 1/2 teaspoon basil few drops hot pepper sauce; eg Tabasco 1 clove garlic; crushed 175 g dry pasta; cooked and rinsed 300 g cooked roast Read More …
1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick 8 cups torn salad greens 3/4 cup prepared Italian dressing Roasted Vegetables: 16 small mushrooms 1 large red, yellow or green bell pepper, cut into 1-inch wide Read More …
1 Romaine lettuce head 1/3 c Salad oil 1 Garlic clove, crushed 3/4 teaspoon Salt 1/4 teaspoon Dry mustard 1/4 teaspoon Pepper, ground 1-1/2 teaspoon Worcestershire sauce 6 Anchovy fillets, drained and very finely chopped 1 Egg yolk 2 tablespoon Read More …
Brennan’s restaurant won first place in the Most Creative category in the 1999 Caesar salad competition. This recipe was created by executive chef Carl Walker. 1-1/2 cups Brennan’s Creole Caesar Dressing 2 ounces pepper vodka (recipe developed with Absolut) 2 Read More …
2 cup quick-cooking couscous 1-3/4 cup boiling water 2 cup romaine, sliced 1 cup diced, cored plum tomatoes 1/2 cup minced curly leaf parsley 1/3 cup thinly sliced green onions 1/4 cup chopped fresh dill 2 tablespoon chopped fresh mint Read More …
2 cups chopped cooked chicken 4 hard-boiled eggs, chopped 2 cups diced celery 1/2 cup chopped toasted almonds 1/2 teaspoon salt 2 Tablespoons grated onion 2 Tablespoons lemon juice 1 cup mayonnaise 1 cup crushed potato chips 1/2 cup grated Read More …
11 ounces mandarin oranges in light syrup, (1 can) undrained 2 tablespoons red wine vinegar 1 teaspoon olive oil 1 teaspoon Dijon mustard 1/4 teaspoon minced fresh cilantro 1/4 teaspoon ground cumin 1/4 teaspoon pepper 2 ounces diced Monterey Jack Read More …
Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over Read More …
Source: Walt Disney’s Blue Bayou 16 ounces pecans 6 ounces butter 8 ounces brown sugar .05 ounce cayenne pepper Roast pecans in a preheated 350 degree F oven for about 15 minutes or until roasted. Separately place skillet over stove Read More …
Source: Chef Vittorio Renda 4 ounces Italian vinaigrette dressing 4 ounces roasted red peppers 3 ounces feta cheese, crumbled 3 ounces provolone cheese, diced 1 ounce pepperoni, thinly sliced pieces 1-1/2 ounces mortadella, thinly sliced pieces 3 pepperoncini peppers 2 Read More …
For each salad: 1/2 cup fat-free cottage cheese 1 slice pineapple 1/2 banana 1 maraschino cherry Place cottage cheese in a small bowl. Place pineapple slice on cottage cheese. Put banana candle in the middle of the pineapple and top Read More …