Free Recipes Archive
3 oz pressed caviare 5 oz butter Pound pressed caviare in a mortar. Add the butter, and blend well. Rub through a fine sieve. Use as a garnish for canapes a la russe and for various cold hors-d’oeuvre, and for Read More …
(see also Chateaubriand) 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon Juice Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate Read More …
Cook butter to a light brown color. Used poured over eggs, lambs or calves brains, skate cooked in court-bouillon, soft roes, and vegetables cooked in water and well drained. The juice of a lemon is squeezed into it if served Read More …
Heat butter in a pan until it acquires a light brown color. Add a dash of lemon juice and salt and pepper. Use as an accompaniment for fish prepared a la meuniere and for certain vegetables, poached or simmered in Read More …
1/2 cup butter 8 ounces cream cheese 3 tablespoons mayonnaise 2 cups cooked shrimp 1 tablespoon lemon juice 3 tablespoons onion, grated 1/2 teaspoon garlic powder 1/4 cup fresh parsley, chopped 2 teaspoons Tabasco sauce 1/2 teaspoon red pepper (optional) Read More …
1/2 pound small fresh shrimp, cooked, or 2 cans small shrimp 3 tablespoons lemon juice 1/2 cup butter or margarine 2 teaspoons horseradish 1/4 teaspoon salt 1/4 teaspoon nutmeg Liquid pepper sauce, to taste (about 1/8 teaspoon to start, more Read More …
1 cup butter, softened 2 tablespoons apple jelly 1 tablespoon orange juice 1 teaspoon honey 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg In a small bowl, beat butter at medium speed until creamy (1-2 minutes). Reduce speed to low; add all Read More …
1-1/2 quarts apricot pulp 3 cups sugar 2 tablespoons lemon juice Cook pitted apricot halves until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add sugar; cook until thick, about 30 Read More …
2 qt. apple cider 2 cups sugar 1 cup honey 2 cups dark corn syrup 1 teaspoon powdered cinnamon Apples should be a good cooking type tart apple (Jonathan). Peel, core and slice thin. Cook until soft like applesauce. Cook Read More …
Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, Read More …
Who says steak can’t be for pork? Basic grilled pork chops are given a burst of flavor from this condiment. 1/4 pound butter 2 tablespoons steak sauce 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 1 teaspoon liquid smoke seasoning Read More …
1/4 cup mustard, the coarser the better 3 tablespoons vinegar 3/4 teaspoon sea salt 1/2 teaspoon sugar 1 stick butter softened 4 tablespoons chopped chives, or 3 tablespoons chopped garlic chives In a heavy saucepan mix together the first four Read More …
(see also Crayfish Butter – Hot) Using cooked shrimps, prepare in the same ways as Crayfish Butter – Hot. Use the same as Crayfish Butter – Hot. Shrimp butter, as in the case of other shellfish, may be made using Read More …
1/2 cup margarine or butter, softened 1-1/2 cups sifted powdered sugar 1/4 cup frozen orange juice concentrate, thawed In a small mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Then, beat in Read More …
7 to 8 qt. apple pulp 2 qt. sweet cider or 12 oz. frozen concentrated apple juice 4 to 5 cups honey 1 teaspoon salt 1/2 teaspoon cloves 1 tablespoon cinnamon 1/2 teaspoon nutmeg Place apple pulp in shallow roaster Read More …
3 cups (about 10 medium) bananas 1/4 cup lemon juice 6-1/2 cups sugar 1 bottle (6 ounces) liquid pectin Thoroughly mash bananas. Measure 3 cups bananas into a large saucepan. Add lemon juice and sugar; mix well. Bring to a Read More …
4 lbs tokay grapes water sugar Wash and stem the grapes. Add no more than 1 cup of water and cook until tender and collapsed. Process through an Power Strainer or sieve. Weigh the pulp and add 8 ounces of Read More …
3/4 cup butter, softened to room temperature 2 tablespoons powdered sugar 1 tablespoon grated orange peel 2 tablespoons orange liqueur 2 tablespoons orange juice 1/4 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/8 teaspoon salt Combine 3/4 cup butter, powdered Read More …
6 to 8 peaches (fresh) 1/2 c. sugar (to each c. pulp) 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Scald, peel and pit peaches. Cook until pulp is thick. Use very little water. Press this mixture through sieve. To each cup Read More …
3 Garlic Bulb, Minced 1 Cups Margarine 1 Cup Butter 1 teaspoon Salt 1 teaspoon Pepper 2 tablespoons Parsley 2 Tbl. Spoons of Olive Oil 1 Tbl. Garlic powder Place garlic in Food processor and blend until it is pureed. Read More …
5 tablespoon unsalted butter, room temperature 1/2 bunch parsley, leaves only, chopped 1 small garlic clove, minced 1/2 shallot, minced 1 teaspoon Cognac or other brandy 1/4 teaspoon white pepper Also delicious tossed with pasta, potatoes or green vegetables or Read More …
5 oz mushrooms butter (to saute) salt pepper 5 oz fresh butter Slice mushrooms; toss briskly in butter, season with salt and pepper, and pound in a mortar. Add fresh butter, blend and rub through a fine sieve. Use as Read More …
Serving size: 8 1/2 cup (1 stick) butter, softened 2 tablespoons sweetened condensed milk 1/4 cup plus 1 tablespoon honey In small food processor or blender whip butter, milk and honey until the mixture lightens in color and turns a Read More …
1/4 pound unsalted butter 3 anchovy fillets, coarsely chopped Combine ingredients and mix until smooth. Per serving: 839 Calories (kcal); 93g Total Fat; (97% calories from fat); 4g Protein; trace Carbohydrate; 259mg Cholesterol; 453mg Sodium Food Exchanges: 0 Grain (Starch); Read More …
2 qt. sweet apple cider 3 qt. peeled and quartered cooking apples (about 4 lb.) 2 c. sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves Bring cider to a boil in a large saucepan. Add Read More …
Pound in a mortar an equal quantity of butter and green vegetables (green peas, asparagus tips, French beans, etc.) which have been cooked in water, drained and dried. Blend, and rub through a fine sieve. Use as a garnish for Read More …
1/2 ounces parsley 1/2 ounces tarragon 1/2 ounces chervil leaves 1/2 ounces fresh burnet 1/2 ounces chives salted water 1 oz chopped, blanched shallots 5 oz butter Blanch parsley, tarragon, chervil leaves, fresh burnet and chives for 3 minutes in Read More …
Source: Executive Chef Michael Durham – Fire Pit Sports Bar and Grill – Potawatomi Casino Restaurants – Wisconsin 1 cup salted butter, divided 1/2 cup high-quality, whole-kernel canned corn 2 tablespoons clover honey 1/4 teaspoon salt Place all ingredients except Read More …
6 cup cooked and whipped pumpkin pulp or use canned 1-1/2 cups packed brown sugar 1 teaspoon grated lemon peel 4 tablespoons lemon juice 2 teaspoons ground cinnamon 1 teaspoon ground cloves dash of freshly grated nutmeg Combine ingredients in Read More …
5 egg yolks 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water 1 cup softened butter Beat egg yolks until thick and fluffy in a mixing bowl. Set aside. Combine sugar, cream of tartar, and water in a Read More …
5 oz butter 2 to 3 tablespoons washed and dried parsley leaved 1 tablespoon capers 1 tablespoon vinegar Cook butter to a dark brown color. Add parsley leaves and capers. Pour the butter into a sauce boat or over the Read More …
Source: Pacific Heights – a taste of the Northwest at Disney World 1/2 red delicious apple 1/2 Granny Smith apple 2 cups softened unsalted butter 1/8 cup applejack brandy 1/4 cup apple juice 1/8 teaspoon salt 1/16 teaspoon pepper In Read More …
4 lbs. pitted prunes water sugar grated rind of 1 lemon juice of 1 lemon Soak 4 lbs. pitted prunes overnight in water to cover. Simmer in the same water until tender. Process through an Power Strainer or sieve. Weigh Read More …
(see also Crayfish Butter – Hot) Using shells and trimmings of lobster, which have been cooked in court-bouillon or a la mirepoix, prepare and use as for Crayfish Butter – Hot. This butter is often called red coloring butter, which Read More …
4 oz soft roes of various fish (especially those of carp), poached, cooled and well dried 7 oz butter This butter is prepared by pounding together in a mortar equal quantities of soft roes of pickled herrings and butter, rubbed Read More …
1 lb butter 1 cup chopped rosemary 1 cup chopped sage 4 bay leaves 2 tablespoons grated lemon zest 2 tablespoons lemon juice salt to taste Butters can be frozen up to 6 months and used as needed. This butter Read More …
4 lbs. peaches water sugar Slice 4 lbs. peaches, discarding stones. (If the skins are thick and fuzzy, blanch and peel them before you slice them.) Cook with 1 to 2 cups water, depending on juiciness of fruit, until very Read More …
1 oz finely chopped shallots 1-1/4 cups red wine 1 tablespoon dissolved meat jelly or 2 tablespoons rich brown veal stock 5 oz butter 1 tablespoon chopped parsley juice of 1/4 lemon salt pepper Add finely chopped shallots to red Read More …
Serve a knob of this butter over a hot piece of steak. Makes 4 servings 4 tablespoons (1/2 stick) butter, room temperature 3-1/2 tablespoons crumbled Gorgonzola cheese (about 1-1/2 ounces) 3 tablespoons minced shallots 2 teaspoons chopped fresh chives Using Read More …
1.4 kg plums; skinned and stoned 1 lemon; zest and juice 450 ml water sugar Yield: 1.1 kg Put the plums, lemon zest and juice and water in a large saucepan. Simmer gently for 15-20 minutes, until the fruit is Read More …
4 lbs. plums water sugar Wash and stem 4 lbs. plums. Crush a few to produce enough juice to prevent sticking, adding a little water if needed. Cover and cook until tender and collapsed. Process through an Power Strainer or Read More …
42 ounces unsweetened applesauce 12 ounces apple juice, frozen concentrate, unsweetened 6 teaspoons cinnamon 1 teaspoon allspice 1/4 teaspoon ground cloves Blend ingredients in blender until smooth (do it in two batches). Place in heavy, large pan and bring to Read More …
Make this the centerpiece of an hors d’oeuvre platter that includes crackers, breadsticks, cornichons, and olives. 8 ounces smoked salmon, chopped 1/4 cup (1/2 stick) unsalted butter, room temperature 2 ounces cream cheese, room temperature 3 tablespoons chopped fresh chives Read More …
1-1/2 tablespoons finely chopped shallots 1/3 pint white wine 7 oz softened butter 18 oz beef bone marrow 1 tablespoon chopped parsley juice of 1/2 lemon 1 teaspoon fine salt pinch fresh ground black pepper Add shallots to white wine Read More …
1-1/2 lb unsalted butter 3 oz finely chopped shallots 2 garlic cloves 2 to 3 tablespoons chopped parsley 4 teaspoon salt 1/2 teaspoon pepper Add finely chopped shallots, garlic cloves pounded into a paste, and chopped parsley to the butter. Read More …
A little bit of water helps the emulsion process: Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just a tablespoon of water will do. Any amount of beurre monte can be made using the following method. Read More …
1 (5 to 7 lb.) pumpkin 2 cups sugar 1/2 cup honey 1-1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/2 teaspoon salt 1 cup orange juice Split pumpkin in half. Discard seed. Bake in 400 degrees oven for about Read More …
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, creates a heart-shaped molded butter pat. Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible Read More …
3 kg gooseberries 12 umbels elderflower preserving sugar (try Billington’s) 250ml water In a jam or jelly pan, put the gooseberries, elderflowers and water. Bring the pan to a very light simmer, and allow the berries to become softened and Read More …