Free Recipes Archive
Source: Olde Hitching Post Restaurant, Hanson, Massachusetts 16 jumbo shrimp (peeled and deveined) 2 ounces clarified butter 1 tablespoon chopped shallots 3 ounces peach brandy 4 ounces fresh peaches (pureed) 16 fresh peach wedges 4 ounces heavy cream 1 pound Read More …
2 ounces butter or margarine 10 ounces medium shrimp, peeled and de-veined (with tails cut off) 1/2 ounce garlic purée (the kind you buy in a jar) 1/2 cup mixture of diced onions, bell peppers and green chiles 2 ounces Read More …
Yield: 4 servings 1 pa linguine; uncooked 1 pa Green Giant Frozen Broccoli Florets 1 tablespoon margarine or butter 3/4 lb bay scallops, fresh or frozen; thawed, rinsed 1 ja Green Giant Sliced Mushrooms; drained 1/2 c nonfat half-and-half or Read More …
The White House Cookbook – Chef Henry Haller 1/2 pound macaroni 1 tablespoon butter 1 egg, beaten 3 cups grated sharp cheddar cheese 1 cup warm milk 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce Pinch of Read More …
1-1/2 lb Sweet/hot Italian link sausage 1 1/3 cup Green bell pepper; 1×1/4 inch 2 tablespoon Olive oil 3/4 lb Ziti pasta; cooked Parmesan cheese; grated Parsley bouquets 5 cup Marinara sauce 28 oz Canned tomatoes-Italian style or plum 10 Read More …
serves 4 Delicious, when paired with 2002 Bella Sera® Delle Venezie Merlot 1 T Olive Oil 1 medium onion, finely chopped 1 carrot, finely chopped 1/4 Cup Beef broth 1/4 Cup Red wine 1/4 lb. Ground beef 1/4 lb. Ground Read More …
12 oz Rotelle Pasta 9 oz Frozen French-Cut Green Beans 1/2 lb Turkey Ham, thinly sliced 2 tablespoon Corn Oil Margarine 1/4 cup Unbleached Flour 2 cup Nonfat Milk 1/4 cup Dry White Wine 4 oz Brie Cheese, rind removed, Read More …
1-1/2 cups Low Fat (1%) milk 1 cup fat-free chicken broth 1 clove garlic 1 bay leaf 1/4 teaspoon dried thyme 3 whole black peppercorns 1 tablespoon margarine 2 tablespoon unbleached flour 1/8 teaspoon freshly ground black pepper 8 ounces Read More …
Source: Sacramento Brewing Company, Sacramento, California 2 ounces olive oil 3 ounces salmon pieces 3 ounces calamari (tubes) 3 ounces cod pieces 8 medium shrimp 3 ounces mussels (clams) 1 tablespoon crushed garlic 1/2 teaspoon fresh dill 1/2 teaspoon salt Read More …
1/4 pound elbow macaroni 1-1/2 tablespoons butter 1-1/2 tablespoons flour 1/2 teaspoon salt dash white pepper dash red pepper 1-1/2 cups milk 2 tablespoons light cream 1 cup cheddar cheese, shredded 1/4 cup canned diced tomatoes 1/2 teaspoon sugar Cook Read More …
Add this recipe to your quick and easy list! A few minutes time and a few simple ingredients are enough to create a main dish that’s sure to please! 1 pound ground beef 3 cloves garlic, minced 2 cups seeded Read More …
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Pinot Grigio 3 cups Arugula, chopped and tough stems removed 1/4 cup Italian parlsey leaves 1/4 cup Pine nuts 1 Clove garlic 1/2 cup Olive oil 1/2 cup Grated parmesan Read More …
This is served as a side dish at Sylvia’s. Makes 8 servings. 12 ounces elbow macaroni (about 2-1/2 cups) 3 tablespoons butter or margarine 1-1/2 cups milk, divided 2 large eggs, lightly beaten 8 ounce sgrated Cheddar cheese (about 2 Read More …
serves 2 Delicious, when paired with Bella Sera® Delle Venezie Merlot 1 lb. Boneless, skinless chicken breast 1 T Olive oil 1/4 Cup Red wine vinegar 1/4 teaspoon Garlic powder 1/4 teaspoon Dried thyme 1/4 teaspoon Salt 1/4 teaspoon Ground Read More …
Take your pick of garlic, herb, basil or sun-dried-tomato-flavored feta for this tasty pasta dish. A neat trick: In addition to cooking the linguine, the pasta water is used to make the creamy sauce. 1 pound linguine 1 pound medium Read More …
Makes 8 servings 1 minced garlic clove 1/4 cup chopped onion 1/2 cup pistachio nuts, shelled, coarsely chopped 1/4 cup chopped whole black olive 1/4 cup minced fresh parsley 1 teaspoon lemon juice 1/8 teaspoon dried basil, crushed 1/8 teaspoon Read More …
Source: Chef Tom McGurty – Castaldi’s in Macarthur Center 4 Roma tomatoes, quartered 4 artichoke hearts, quartered 4 mushrooms sliced thin 3 Kalamata olives halved 2 sun-dried tomatoes cut into strips 1/4 bunch fresh spinach 2 cloves garlic, minced 3 Read More …
2 pounds pork shoulder blade steaks 2 teaspoons vegetable oil 1 can (14-1/2 ounce) diced, peeled tomatoes 1 can (15-ounce) tomato sauce 1 medium onion, coarsely chopped 2 cloves garlic, minced 1-1/2 teaspoons sugar 1 tablespoon chopped fresh oregano leaves Read More …
1/4 lb Butter 1-1/2 cup Onion; chop 3/4 cup Carrots; julienne 12 oz Broccoli florets; 1 inch pcs 8 oz Mushrooms; slice 1-1/4 cup Yellow squash 1 slice Thin/halve 1 teaspoon Garlic; mince 1-1/2 cup Water 1 tablespoon Beef bouillon Read More …
1 teaspoon olive oil 1/3 cup onion, chopped 1/4 cup green bell pepper, chopped 2 cloves garlic, minced 3 cups tomatoes, peeled, seeded and chopped or 2 14 ounce cans chopped tomatoes 1 8 ounce can tomato sauce 1/2 teaspoon Read More …
1-1/2 tomatoes, diced 1 onion, chopped 8 whole mushrooms, sliced 1 tablespoon garlic, minced 1 cup spinach, chopped 1/2 cup non/lowfat cottage cheese 2 tablespoons basil, minced Freshly ground black pepper 48 eggless pot-sticker shells Combine the tomatoes, onion, mushrooms, Read More …
Source: Executive chef Peter Godsell, Vinny Testa’s Restaurant Wynnewood, PA 2 ounces saffron oil 5 lobsters 9 clams 2 teaspoons garlic Pinch crushed red pepper 15 mussels 4 shrimp 12 ounces plum tomatoes 6 ounces Italian parsley 1 pinch salt Read More …
1-1/4 pounds cheese tortellini, cooked Chopped fresh parsley Freshly-grated Parmesan cheese Tomato Basil Cream Sauce 1/4 cup olive oil 2 large garlic cloves, minced 2 cups peeled crushed drained plum tomatoes 1 chicken bouillon cube, mashed 4 teaspoons dried basil Read More …
serves 2 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1 Small globe eggplant, cut into 1-inch cubes 1/4 Cup Olive oil 2 Cups Chopped ripe tomatoes 1/4 Cup Pecorino cheese, shredded 4 ounce Goat cheese, softened to room Read More …
Delicious, when paired with Bella Sera® Delle Venezie Merlot 8 Italian plum tomatoes, quartered 2 zucchini, sliced 1 yellow or red pepper, cut into 1″ pieces 1 large onion, sliced 3 garlic cloves, coarsely chopped 1 T olive oil 1 Read More …
Serving size: 4 1/4 cup olive oil 1/2 pound Italian bulk sausage 3 large garlic cloves, sliced 2 medium bunches escarole, chopped 2 large fresh tomatoes, diced 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1 cup chicken stock Read More …
Serving Size : 2 1 18 1/4-ounce jar Ragu Pasta Toss Sauce, Herbs and Olive Oil 2 ounces penne, uncooked 4 cups fresh broccoli florets 1 medium zucchini, quartered lengthwise 1 medium red bell pepper, thinly sliced Grated Parmesan cheese Read More …
1 cup cooked mostaccioli per person 1/2 teaspoon salad oil per 1 cup pasta 1/2 cup heavy cream per person Parsley Parmesan, grated 1/2 cup Quattro Formaggio Mix per person Quattro Formaggio Mix 2 ounces mozzarella, shredded, per person 1 Read More …
1/2 ounce clarified butter 6 shrimp Pinch of salt and white pepper Pinch finely chopped garlic 1/4 cup diced tomatoes 2 ounces sliced mushrooms Heavy pinch of scallions 5 ounces fresh fettuccine Sauté sliced mushrooms in a little olive oil. Read More …
1 large green bell pepper, diced 1 large onion, diced 2 ounces (1/2 stick) margarine 1 teaspoon garlic powder 1 lb assorted pasta (wheels, shells, spirals, ziti) 1/2 lb pepperoni sliced thin then cut in half 8 ounce mozzarella cheese, Read More …
9 ounces artichoke hearts, cooked 8 ounces fresh spinach, washed 1 pound penne, cooked al dente 1 onion, thinly sliced 2 cloves garlic, minced 3/4 teaspoon oregano salt and pepper, to taste 3/8 cup dry white wine 3 tablespoons lemon Read More …
Source: Dante Club, Sacramento, CA 2 jars marinated artichoke hearts 1/2 cup olive oil 2 cups chopped onions 2 tablespoons minced garlic 1/2 teaspoon oregano 1/2 teaspoon dried basil 1/2 teaspoon salt 1 teaspoon granulated sugar 1 tablespoon black pepper Read More …
1 (16 ounce) package cavatelli pasta 1/4 cup peanut oil 3/4 pound fresh mushrooms, sliced 10 garlic cloves, thinly sliced 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped 1 (10 ounce) package frozen French green beans, thawed Read More …
Source: Chef Gerard Cox – Castaldi’s Sauce Heavy cream Chicken stock Marsala wine Thyme Rosemary Romano and Parmesan cheeses Other ingredients Grilled chicken strips (1 chicken breast worth) Sautéed shrimp (3 to 6 medium) Sautéed pancetta (1/4 cup) Penne pasta Read More …
A zesty Japanese-style vinaigrette flavors a popular stuffed Italian pasta. Serve with crusty French bread. Peach Sherbet for dessert. Serves 2 1 cup frozen cheese tortellini 1 large carrot cut in 2-inch matchsticks 1 cup snow peas 2 tablespoons snipped Read More …
1 pound fusilli, or other pasta 1 tablespoon olive oil 1 cup onion, chopped 2 teaspoons fresh garlic, chopped 2 (28 ounce) cans crushed tomatoes 2 teaspoons Italian seasoning 1 bay leaf 1 teaspoon salt 1 teaspoon crushed black pepper Read More …
3 cups diced chicken breast 4 teaspoons Creole seasonings 1 cup julienne tasso 1/2 cup (1 stick) butter 1 cup green onions, sliced 1/4″ 1 pint heavy cream 2 teaspoons Creole seasonings (additional) 3 lb cooked pasta (fettuccine or linguini) Read More …
1 pound dry fusilli pasta 1/2 cup extra virgin olive oil 1 teaspoon salt 1/4 cup chopped fresh garlic 2 tablespoons chopped fresh thyme leaves About 12 oil-packed sun-dried tomatoes, drained and thinly sliced 1 quart blanched broccoli florets, drained Read More …
2 tablespoons butter 1/4 cup julienned tasso (seasoned, smoked pork) 3 ounces peeled shrimp 1/2 cup store-bought Alfredo sauce 1/4 cup heavy cream 2 cups cooked bowtie pasta (keep warm) 1 tablespoon chopped green onion 1 tablespoon freshly grated Parmesan Read More …
2 teaspoons salted butter 1 boneless chicken breast, cut into pieces 2 ounces andouille sausage cubed 2 ounces smoked sausage, cubed 2 ounces shrimp, peeled and deveined 1/2 cup sliced bell pepper, mixed red, green, yellow if desired 1/2 cup Read More …
This cheesy dish goes great with a salad made with packaged salad greens. For an American twist, use cheddar cheese instead of mozzarella. 1 (9-ounce) package BUITONI® Classic Beef Ravioli, prepared according to package directions, kept hot 1 (15-ounce) container Read More …
1 cup macaroni or other small pasta (1/2 lb) 2 medium carrots, thinly sliced 1 cup frozen peas 1/3 cup milk 2 tablespoon cream cheese 1/2 teaspoon dried basil 1/2 cup shredded part-skim mozzarella OR cheddar cheese 1 tablespoon freshly-grated Read More …
1 lb tomatoes – skinned, seeded and cut in thin strips or 14 oz tomatoes – canned, drained and roughly chopped 1 chilli (small) – seeded and finely chopped – or to taste 2 cup garlic – very finely sliced Read More …
1 red pepper; finely sliced 1 yellow pepper; finely sliced 300 ml chicken stock 1/2 medium onion; finely sliced 5 g butter 4 tablespoons dry vermouth 1/2 – 1 teaspoon chilli sauce 1 tablespoon fresh tarragon; chopped 1 tablespoon fresh Read More …
Source: Craig Harrington, Harrington’s Café, Baton Rouge, Louisiana 3/4 cup melted butter 1/2 cup all-purpose flour 1 ounce dry white wine 4 cups heavy whipping cream 1/2 cup diced red bell pepper 1/4 cup diced yellow onions 1/4 cup diced Read More …
4 cups diced fresh tomatoes 1/2 cup red onion, chopped 3 tablespoons balsamic vinegar 1 cup low sodium chicken broth 3/4 cup fresh basil leaves 2 tablespoons grated parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cloves Read More …
Yield: 6 servings 1/4 cup butter 1-1/2 cups diced pancetta bacon 1 cup diced yellow onion 1-1/2 pounds shrimp (16/20 count), peeled and deveined and tail trimmed off 1 teaspoon fresh-cracked black peppercorns 2/3 cup whipping cream 4 eggs 1-1/2 Read More …
1 pound medium shells 1 pound Italian sausage, removed from casing, preferably with fennel seed 2 tablespoons olive oil 4 cups diced onions 1 cup diced fennel 1 cup cooked white beans 2 cups diced plum tomatoes 1/2 cup chopped Read More …
A unique pasta blend. 2 tablespoons olive oil 1 pound ground beef 1 medium onion, chopped 1 small green bell pepper, chopped (optional) 2 cups dry small elbow macaroni 2 cups water 1 cup (8 ounces) tomato sauce 4 cloves Read More …
Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia 12 ounces Bella Monte marinara 2 button mushrooms, sliced 1/4 cup grated parmesan cheese 2 sun-dried tomatoes, julienne 3 ounces heavy whipping cream 9 ounces precooked cheese tortellini 2 asparagus Read More …