Free Recipes Archive
2 envelopes unflavored gelatin 1 cup chunky apple sauce (unsweetened) 1/4 cup sugar 10-oz. pkg. frozen raspberries, thawed 3 tablespoons lemon juice 3 egg whites 1 cup lite whipping cream lite whipped cream Fresh raspberries In small saucepan, sprinkle gelatin Read More …
Serving Size : 6 1 envelope unflavored gelatin(envelope) 1/4 cup cold water 2 tablespoons reduced-calorie tub margarine 1-1/2 cups cold nonfat milk, divided 1/2 cup sugar 1/3 cup Hershey’s cocoa, or Dutch processed cocoa 2-1/2 teaspoons vanilla extract, divided 1 Read More …
Serves 8 8 eggs 1/2 cup flour 1 teaspoon baking powder 3 teaspoon dry mustard 2 cups cottage cheese 2 cups shredded Jack cheese 2 cups shredded cheddar cheese 2 cups frozen petite white corn 3 – 6 chopped, peeled Read More …
Source: Michael A. Even of O’Malley’s on the Green, Anchorage, Alaska Serving size: 12 1 pound white chocolate 8 ounces butter 8 ounces egg yolks 10 ounces confectioners’ sugar 4 ounces raspberry liqueur 12 ounces egg whites 2 pounds cream, Read More …
One of the nicest vegetarian dishes that I know and one that is really easy to make, is the egg souffle. This is kind of like a savoury bread and butter pudding only much better!!!! 1 Slightly stale French baguette Read More …
1/2 cup graham cracker crumbs 2 cans small whole carrots (drain and reserve 1/4 cup juice) 3 eggs 1/2 cup (scant) brown sugar 1/2 teaspoon baking soda 1/4 lb. margarine or 6 Tbsp. Mazola oil Melt margarine or oil in Read More …
Source: Amy Ruth’s Home-Style Southern Cuisine, New York, NY 4 cups mashed sweet potatoes 4 tablespoons butter (1/2 stick) 2 eggs, lightly beaten 1/2 cup brown sugar 1/4 teaspoon nutmeg 1/2 teaspoon salt 3/4 cup milk Topping 1/3 stick margarine Read More …
4 eggs at room temperature, separated 1/4 cup flour 1/2 cup feta cheese 2 cups zucchini 3 Tablespoons butter 1/4 teaspoon dry mustard 1 Tablespoon Parmesan 1 cup milk Preheat oven to 375 degrees. Shred zucchini before measuring. Sprinkle with Read More …
1/2 cup milk 1/4 cup chocolate creme liqueur, apple brandy, creme de cacao, orange liqueur or amaretto 1/4 cup sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups dry bread cubes 3 tblsp butter 1/4 cup all-purpose flour dash salt Read More …
6 large eggs 1/2 lb. fresh asparagus, trimmed, chopped, and blanched 1/4 cup fresh squeezed lemon juice 1/2 teaspoon lemon zest 1/4 cup milk or half and half 1-1/4 cups packed freshly grated Parmesan cheese (I use Reggiano) Kosher salt Read More …
1-1/2 pounds sausage or ham 9 eggs, slightly beaten 3 cups milk 1-1/2 teaspoons dry mustard 1 teaspoon salt 1-1/2 cups grated cheese 2 pounds hash browns 3 tablespoons flour 1/2 cup diced green pepper Put hash browns (slightly thawed), Read More …
bread crumbs 5 tablespoons butter, softened 3 tablespoons flour 1 cup milk, hot 1/4 teaspoon salt 1/8 teaspoon white pepper 4 egg yolk, beaten 1 16 ounce can Ortega chilis, whole, julienned 8 cloves garlic, minced 5 egg white 1/2 Read More …
1 lb. carrots, cooked until tender 3 eggs 1/3 cup sugar 3 tablespoon all-purpose flour 1 teaspoon vanilla 1/2 cup (1 stick) butter, melted Pinch of salt, (optional)ash of nutmeg TOPPING: 1/2 cup crushed corn flake or walnuts 3 tablespoon Read More …
Yields 4 servings 3 tablespoon butter 1 teaspoon vanilla 2 tablespoon flour 1/2 cup Grand Marnier 2/3 cup milk 5 eggs, separated 1/2 cup sugar 6 to 8 lady fingers 1/4 teaspoon salt Melt butter, blend with flour. Gradually add Read More …
2 lb. fresh carrots 1/2 stick butter 1 cup sugar 1/2 teaspoon cinnamon 1/2 cup milk 3 eggs, beaten 1 tablespoon flour 1 teaspoon baking powder 1 teaspoon salt Slice carrots and boil them until done. Add butter and stir; Read More …
2 cup cooked carrots 2/3 cup sugar 1/2 stick butter 1 cup milk 3 eggs, beaten 2-1/2 tablespoon flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup chopped pecans TOPPING: 1 cup brown sugar 1/2 cup Read More …
3 eggs, beat lightly 3 tablespoon flour 1 teaspoon vanilla dash of cinnamon 1 lb. cooked and grated carrots (don’t overcook) 1/2 cup (scant) sugar 1 teaspoon baking powder 1 stick melted margarine TOPPING: 1/4 cup cornflake crumbs 3 tablespoon Read More …
3 pounds carrots, sliced 1-1/2 cups butter or margarine 6 large eggs 1/2 cup flour 1 teaspoon baking powder 3 cups sugar 1/4 teaspoon ground cinnamon Cook carrots in boiling water to cover 15 minutes or until tender; drain. Position Read More …
2 lb. carrots 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup light cream Cook peeled carrots until soft. Place in food processor; add remaining ingredients and process until smooth. Read More …
Source: A waiter at Chasen’s Restaurant. Serving Size : 6 1 pound carrots, cooked, peeled 3 eggs 1/3 cup granulated sugar 3 tablespoons flour 1 teaspoon vanilla extract 1/2 cup butter, melted Dash nutmeg 1/4 to 1/2 cup crushed corn Read More …
3 tablespoons butter 4 tablespoons flour 1 cup milk 5 egg, separated 1 cup cheddar cheese, grated Serving Size : 4 Melt butter and stir in flour til smooth. Gradually add milk and stir til blended. Cook and stir til Read More …
3 tablespoons butter 4 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 pinch cayenne pepper (optional) 1 pinch grated nutmeg (optional) 4 large egg yolks 5 egg whites 1/4 teaspoon cream of tartar a big pinch Read More …
3/4 cup sugar 1 tablespoon cocoa 3 eggs, separated 1 level tablespoon gelatine 3 cups milk vanilla Beat egg yolks, add sugar, cocoa, gelatine and milk. Stir over low heat until thickened BUT DO NOT BOIL. When cold stir in Read More …
3 lb carrots 1 pt of mayonnaise 3 egg yolks dash of dry mustard dash of Worcestershire sauce salt/pepper to taste Pare, cook carrots until tender. Put them into the blender with 1 inch of water at the base. Blend Read More …
Herbs of choice Food coloring Apple juice Sugar Pectin Start off with an apple jelly recipe that comes with a box of powdered pectin. After skimming of the foam from the boiling jelly, divide it into 2 or 3 hot Read More …
5 lb. Japanese plums, crushed (about 4-1/2 qt.) 1 cup water 6 cup sugar 1/2 bottle (6 ounce size) liquid pectin Heat plums and water to boiling in Dutch oven; reduce heat. Cover and simmer 10 minutes. Strain but do Read More …
Serving Size : 6 1-3/4 pounds peeled carrots, chopped up 1 cup sugar 1-1/2 teaspoons baking powder 1-1/2 teaspoons vanilla 2 tablespoons flour 3 egg whites well-beaten with electric mixer 1/2 cup applesauce Powdered sugar Steam or boil carrots. Drain Read More …
Yield: 4 pints 6 c Raspberries (3 pints) 2-1/2 c Sugar 3 c Cranberries (12 ounce bag) 1/4 c Fresh orange juice Grated zest of 1 orange Stir together the raspberries and 1 cup of the sugar in a medium Read More …
1 sachet sugar-free jelly, any flavor but strawberry or raspberry is nice 1/2 lb or 1 tin stewed rhubarb, sugar not needed. 1/4 pint (150 ml) warm water Melt the jelly in 1/4 pint (150 ml) warm water add the Read More …
12 pears, ripe, diced Granulated white sugar, to equal volume of pears 3 pieces preserved ginger, diced, 1/3 cup syrup reserved 2 tablespoons lemon juice 1 cup water, approximately Combine all ingredients in glass, stainless steel or enamel pan. Bring Read More …
4-1/2 cups fresh blueberries 1/3 cup fresh lime juice 1/2 cup water 1 tablespoon grated lime rind 1 package powdered pectin 4 cups sugar In 8-quart pan combine all ingredients except sugar and mix well. Bring to a full boil Read More …
Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a Read More …
2 quart fresh or frozen blueberries 4 cups water 12 cups sugar 6 ounce liquid fruit pectin Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 Read More …
2 cups finely-chopped cucumbers 4 cups granulated sugar 1/2 cup of lime juice (or lemon, but lime’s better) 2 tablespoons grated lime peel (if necessary, lemon will serve) 1/2 bottle liquid fruit pectin whatever coloring you fancy: beet juice, blueberry Read More …
Yield: 4 servings 25 g sugar 150 ml water 6 large heads fresh elderflower heads; or 25g dried 150 ml double cream 900 g mixed fresh fruit *; prepared 300 ml unsweetened orange juice; or apple juice 1 cinnamon stick Read More …
3 12 ounce bags cranberries, washed and drained 4 Oranges – juice and pulp (about 2 cups) 5 c Sugar 3 c Water Combine water & berries in a large pan. Boil until skins burst. Add sugar and orange juice/pulp. Read More …
1.75Kg/4lb sour apples 2 heads garlic (about 25 cloves) 10 small chilli (chilli) peppers 5 cups/1 litre/2 pts water preserving sugar Cut the apples into 2.5cm/1 inch chunks, do not peel or core. Separate & peel garlic cloves and cut Read More …
2 oranges 2 lemons 6 peeled, diced peaches 6 peeled, diced apples 6 peeled, diced pears 1 can crushed pineapple Sugar 1 bottle maraschino cherries, drained and chopped Squeeze out the juice and grind the oranges and lemons through a Read More …
Makes 4 pints or 8 – 1/2 pints 1 cup bell pepper, chopped 8 to 9 fresh Jalapeno, chopped fine 6 1/3 cups sugar 1-1/3 cups white vinegar Red or green food coloring (optional) 1 6-ounce bottle liquid fruit pectin Read More …
Serving Size: 70 2 to 4 jalapeno peppers, halved and seeded 1-1/2 cups cranberry juice cocktail 1 cup vinegar 5 cups sugar 1 foil pouch liquid pectin (3 oz pouch, Certo or Ball) 5 small fresh hot red peppers (optional) Read More …
1/3 cup toasted almonds, chopped 1/4 cup mixed peel 1/2 cup raisins, chopped 1/2 cup sultanas 1/3 cup currants 1/3 cup rum 1 litre vanilla ice cream 1/2 cup red and green glace cherries, quartered 1 teaspoon mixed spice 1 Read More …
What’s fresh bread without good jam? Whether on toast in the morning, a slice of bread, or a leftover dinner roll, jam was meant for homemade bread. (We’re happy with a fresh dinner roll and strawberry jam for dessert.) It’s Read More …
5 Seville oranges 1-1/2 cups Water 3 oz Fruit pectin 1/8 teaspoon Soda 5 cups Sugar 8 oz Preserved ginger; chopped Cut oranges into quarters; peel. Slice off any white pith from the peel then slice the rind very fine. Read More …
Yield: 3 Cups 2 tablespoons Butter 1 Garlic head 3 cups Sugar 1/2 cup Vinegar, cider 6 oz Liquid pectin Separate cloves, peel, and then mince. In large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until Read More …
4 cups strawberries, halved 1/2 cup concentrated white grape, juice (simmered down 1-1/2 cups) 2-1/2 tablespoon lemon juice 1/4 teaspoon grated lemon rind 1-1/2 tablespoons unflavored gelatin (1-1/2 envelops) Place berries juices and lemon rind in saucepan. Mash berries slightly Read More …
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing Read More …
1 orange 3 cups pear halves 1 cup crushed pineapple 1/2 cup maraschino cherries, chopped 1 box powdered pectin 3-1/2 cups sugar * Wash and sterilize 5 or 6 pint sized canning jars. Coarsely grate the peel from the orange, Read More …
5 medium Jalapeno peppers 1/2 cup chopped seeded green peppers 1/4 cup chopped seeded red peppers 6 cups sugar 2-1/2 cups cider vinegar 1 bottle (170 ml) liquid pectin Grind up peppers, using all the juice. Put in kettle and Read More …
Yield: 4 Serving 720 g Shredded green tomatoes 170 g Raspberry flavored gelatin mix 800 g White sugar Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick. Read More …