Free Recipes Archive
Source: Chef Jeff Smedstad – Los Sombreros, Phoenix, Arizona 1-1/2 pounds masa 1/2 pound lard 2 cups fresh corn 1 cup jack cheese, grated 1 cup poblano chiles, roasted, peeled and diced 1/2 cup milk 1 tablespoon salt 2 teaspoons Read More …
1/4 cup lime juice 1-1/2 teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon sugar 3 cloves garlic, minced 8 ounces lean beef top round, (trimmed of all visible fat and cut into thin strips) 4 ounces portobello mushroom or Read More …
Serves 5 1 pound broccoli, chopped into small pieces 2 pounds potatoes, scrubbed and cubed into small pieces 1 onion, peeled and finely chopped 3 cups water 1/2 teaspoon celery seed salt and pepper to taste Cook all the ingredients Read More …
4 (8-inch) flour tortillas Vegetable cooking spray 1 pound chicken breast tenders 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 1/4 teaspoon salt 1 tablespoon lime juice 2/3 cup sliced green onions 1/3 cup chopped fresh cilantro Read More …
Source: Chef Deirdre Pain – Malee’s Thai Bistro and Sushi Bar, Phoenix, Arizona 4 ounces chicken, beef, pork or seafood 1 tablespoon panang curry 1 teaspoon granulated sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 cup coconut milk Read More …
Filling: 4 medium shrimp, peeled, deveined 1 pound finely ground pork 1 (4-ounce) can water chestnuts, drained, coarsely chopped 2 to 3 tablespoons minced fresh ginger 2 tablespoons minced green onion 2 tablespoons soy sauce 1 tablespoon rice wine or Read More …
16 ounces refried beans 10 ounces Enchilada sauce 1/3 cup chopped green onions 3 cloves minced garlic 8 large corn tortillas 1 cup cheddar cheese, shredded 1 pound hot dogs Serving Size : 4 In a small bowl combine beans, Read More …
This is a general recipe for fajitas and mixes beef with chicken, but you can use either one of them on its own 1 pound chicken breast, cut in stripes. 1 pound beef meat, cut in stripes. 1 tablespoon chicken Read More …
2 heads cabbage 1 beaten egg 1/4 cup milk 1/4 cup minced onions 1 pound extra lean ground beef 1 cup cooked rice 1 8 ounce can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire Read More …
Source: Cafe Terra Cotta, Scottsdale, Arizona – Chef/Owner Donna Nordine 12 ounces Brie 4 tablespoons butter 1 medium onion, finely chopped 4 jalapeno chiles, finely diced 12 eggs Salt and pepper, to taste 1-1/2 cups corn kernels, fresh or frozen Read More …
1 tablespoon oil 3 onions, sliced 8 eggs 3/4 cup cream or milk cracked black pepper 1/2 cup grated aged cheddar cheese 1 tablespoon thyme leaves Place butter and oil in a 23 cm (9 inch) non-stick frypan over low Read More …
3 Tablespoons butter 2 Tablespoons minced onion 1/2 lb. lean pork, diced 2-1/2 Tablespoons flour 2-1/2 cups chicken stock 3/4 cups diced celery 2-1/2 cups diced cooked chicken 3/4 cup canned mushrooms 2 Tablespoons soy sauce 3/4 cups slivered blanched Read More …
1 lb. potatoes, mashed; coarsely (4 large) 5 oz queso cheese 2/3 cup sour cream 5 green onions; sliced 1 or 2 jalapeno peppers, roasted; peeled, seeded and chopped salt and pepper to taste flour tortillas oil to fry sour Read More …
1/3 cup sliced green onions 1 clove garlic, minced 2 tablespoons butter or margarine 7 cups shredded cooked chicken 1 tablespoon chili powder 2-1/2 cups chicken broth, divided 1 16 ounce jar picante sauce, divided 1 cup uncooked long-grain rice Read More …
2 heads cabbage 1 egg, beaten 1/4 cup milk 1/4 cup onion, minced 1 pound extra lean ground beef 1 cup rice, cooked 1 8 ounce can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire Read More …
Red Chile Sauce 3 ounces dried whole New Mexico chiles 4 cups boiling water 2 tablespoons fine dry bread crumbs 1-1/2 tablespoons vegetable oil 1 garlic clove, minced 1 teaspoon dried oregano, crumbled 1 tablespoon cider vinegar 2 teaspoons salt Read More …
1/2 cup corn starch 1/2 cup flour 1-1/2 teaspoons baking powder 3/4 teaspoon salt dash sugar 1/2 cup milk 1/3 cup water Combine dry ingredients well. Add liquid and blend thoroughly. (For Onion Rings I add seasoning salt) Post Views: Read More …
A large four tortilla filled with marinated and mesquite-grilled steak fajita meat. Build your own burrito by adding lettuce, diced tomatoes, Pico de Gallo, Monterey jack and aged sharp cheddar cheeses, sour cream, guacamole, queso, beans, Mexican rice, salsa, sauteed Read More …
2 tablespoons Canola oil 3 minced Thai bird chiles 1/4 cup minced garlic 1 tablespoon minced ginger 1 tablespoon fermented black beans 1 red onion fined diced 2/3 cup hoisin 1 pound ground beef 1/2 cup shaohsing, Chinese white wine Read More …
Source: El Cholo Makes 12 (8 ounce) tamales. 24 ears yellow corn 8 ounces cornmeal 4 ounces shortening 4 ounces butter 3/4 cup granulated sugar 1/2 cup half-and-half or cream 1 teaspoon salt 12 (1 ounce) strips Cheddar cheese 1 Read More …
Source: El Dorado Cantina, Brentwood, California Consulting Chef John Rivera Sedlar – Executive Chef Salvador Morales 1 tablespoon corn oil 3 cups fresh corn kernels 1/2 red bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 1 Read More …
6 boneless, skinless single chicken breasts 2 tablespoon Dijon mustard 2 teaspoon sesame oil 3 tablespoon curry powder, divided 1 tablespoon vegetable oil 3 cloves garlic, finely chopped 2 tablespoon finely chopped fresh ginger root 1 small hot chile pepper, Read More …
9 ounces black beans, soaked overnight 2 onion, diced 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 2 bay leaf 1/2 teaspoon salt 1-1/2 cups picante sauce, approximately 8 10 inch flour tortilla 8 ounces cream Read More …
Oaxacan style enchiladas are sauced and folded rather than filled and rolled and are great for breakfast or lunch Sauce 10 dried pasilla de Oaxaca chiles stemmed and seeded (or 5 anchos and chipotles) 5 almonds shelled 1 rounded tablespoon Read More …
The challenge here was to create a meatless dish while retaining the distinctive smoky quality of feijoada (pronounced “fay-zhwa-duh”), the Brazilian national dish. The answer was to use a smidgen of liquid smoke, a prominent ingredient in commercial barbecue sauces. Read More …
Sauce 1 cinnamon stick 3 inch 3 black peppercorns whole 1/2 teaspoon cumin seed whole 1/4 teaspoon allspice ground 2 lbs ripe tomatoes (about 6) 5 chiles de arbol, stemmed, seeded soaked 30 minutes 1-1/2 tablespoons lard or oil 1 Read More …
8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto 1/2 cup olive oil, for pesto 1/8 teaspoon. salt, or to taste, for pesto 1/8 teaspoon. pepper, or to taste, for pesto 2 oz. freshly grated Parmesan cheese, for Read More …
1 ounce butter 1 large onion, peeled and chopped 12 ounces fresh or frozen asparagus, chopped 4 ounces USA peanuts, chopped salt and freshly ground black pepper 5 sheets filo pastry 4 ounces butter, melted 5 ounces vegetarian Cheddar cheese, Read More …
Contents Native Roman Ingredients Conversions Isicia Omentata (A kind of Roman Burger) Pepones et Melones (water and honey melons Patina de pisciculis (souffle of small fishes) Patina de Piris (pear souffle) Minutal Marinum (seafood fricassee) Gustum de Praecoquis (starter with Read More …
175 g polenta 250 ml cold water 1 teaspoon salt 750 ml boiling water 450 g lean minced beef; or Italian turkey sausage 2 spring onions; sliced 1 475 g can creamed sweetcorn 1 small green pepper; cut into strips Read More …
Senor Frog’s, Myrtle Beach, S.C. Yield: 3 tacos Corn 1 1/2 oz. Olive Oil 5 Tbsp. White onion, diced, divided use 1 Garlic, minced 1 clove Lobster meat, cooked and chopped knuckles and tail 4 oz. Lime juice 1 1/2 Read More …
1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese 1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese 1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese 1 cans (16 ounces each) refried beans 1 jar (24 ounces) Read More …
Source: Beto’s Latin Grill, San Antonio, Texas Aji Amarillo Cream Sauce 3 tablespoons canola oil 3/4 onion, cut into 1/4-inch cubes 1 tablespoon minced garlic 1 cup white wine 1/2 cup lime juice 8 tablespoons aji amarillo paste (see Note) Read More …
500 g lean ground beef 7 ml chili powder 7 ml dried oregano 5 ml salt 750 ml cooked long grain rice 125 ml mushrooms, sliced 1 green pepper, sliced 250 ml sugar 75 ml cornstarch 625 ml cold water Read More …
Refried Beans 2 (15 ounce) cans kidney beans 1/2 medium white onion, diced 1 tablespoon vegetable oil 2 tablespoons chili powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1 clove garlic, chopped Salt and pepper to taste Rancheros Sauce 1 (28 Read More …
1 small bell pepper, cored and chopped 1/2 cup chopped onion 1 clove garlic, finely minced 1 (14.75-ounce) can Alaska salmon, drained and chunked 6 large eggs 1/3 cup milk or water 2 teaspoons Mexican, Taco or Fajita seasoning 1/3 Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona For tamale 5 pounds masa 2 (27 ounce) cans creamed corn 3/4 gallon lard 12 ounce water 12 tablespoons salt Corn husks Cheese for topping For filling 5 pounds long green Read More …
Yield: 6 servings AUSH DOUGH 2 cups Plain flour 1 teaspoon Salt 2/3 cup Cold water Additional flour PULSE AND NOODLE MIXTURE 1/2 cup Yellow split peas (daul nakhud) Cold water 1 cup Canned kidney beans with liquid Salt 1 Read More …
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah 12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red onion, diced 2 ripe tomatoes, diced 1 pound Read More …
1 can garbanzo beans, rinsed & drained (19 oz / 540 ml) 75 ml Monterey jack cheese, grated 1/3 cup 75 ml fine dry bread crumbs 1/3 cup 50 ml red onion, finely chopped 1/4 cup 30 ml fresh cilantro, Read More …
2 tablespoons Sesame oil 2 tablespoons Vegetable oil 1 teaspoon Ginger, finely chopped 2 cups Bok choy, cut into 1/2 inch pie 1-1/2 cups Bean sprout 8 ounces Chinese bbq pork 1/2 cup Chicken broth 2 tablespoons Oyster sauce 1 Read More …
9 cups water 1 tablespoon salt 3 cups cornmeal coarse grain Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very Read More …
Source: Chef Arcelia Sanchez – The Bistro at Provisions Gourmet Market Serves 4 Sour Cream Sauce 4 fresh tomatillos 1 chile poblano pepper 1 red tomato 2 fresh jalapeño peppers 2 cups sour cream Salt and garlic (according to taste) Read More …
30 ml oil 150 ml celery 500 ml cooked turkey or chicken, cubed 250 ml rice, cooked 125 ml mushrooms, sliced 15 ml soy sauce 75 ml green onions, chopped In a large skillet; heat oil. Add celery and saute Read More …
“Chicken burgers” Thai style! These are packed with a myriad of flavors reminiscent of Thailand. The Thai might enjoy something like this in the form of a kebab or skewer on sugar cane, but since hamburgers are about my favorite Read More …
1 pound lean ground beef 1/2 cup of your favorite salsa 1 large egg (omit if serving burgers rare or medium rare) 1/2 package (1.25-ounce) taco seasoning mix 1/3 cup mayonnaise 1 chipotle chile in canned adobo sauce 4 hamburger Read More …
The Met Bar & Grill, Natick, MA Yield: 6 burgers Sesame burger rolls, 2 oz. each 6 Butter as needed Kobe or wagyu beef, freshly ground 9 oz. Salt as needed Munster cheese slices, cut into thirds 2 Soy glaze Read More …
“21” serves its burger with sides of oven-dried tomatoes, caramelized onions, sauteed green beans and choice of potato (potatoes souffle and french fries are the most popular). Chef Erik Blauberg “21” Club, New York City Yield: 1 serving Top sirloin Read More …
Chef Brian Massie Fix Restaurant & Bar at the Bellagio Hotel & Casino, Las Vegas Yield: 3 burgers Red onion, thinly sliced 1/2 Balsamic vinegar 1 cup Butter 1 Tbsp. Mayonnaise 1 Tbsp. Mini brioche buns 3 Kobe or wagyu Read More …
Red Robin Gourmet Burgers, Greenwood Village, Colo. Yield: 1 serving Burger patty 6 oz. Meat seasoning of your choice (Red Robin uses a proprietary blend) 1/4 tsp. Ciabatta bun, toasted 1 Garlic mayonnaise 2 oz. Mozzarella cheese wheel, fried 1 Read More …