Free Recipes Archive
1-1/2 bunches spinach, torn into pieces 9 ounces mandarin oranges 3/4 cup fat-free poppy seed dressing 3 tablespoons walnuts, chopped 1 cup water chestnuts Place all ingredients in a serving bowl, mix and serve. Makes 8 servings. serving size 1 Read More …
1 1 lb. 4 ounce can Dole Chunk Pineapple in Juice 2 cup Diced ham 1 cup Shredded Cheddar cheese Crisp salad greens 1 cup Dairy sour cream 3 tablespoon Chutney Drain pineapple, reserving 2 tablespoon juice. Arrange pineapple, ham Read More …
1-1/4 cups cooked or canned (rinsed and drained) black-eyed peas 1/3 cup chopped onion 6 tablespoons distlled white vinegar 1-1/2 cups cooked brown rice 2 tablespoons water 1 10 ounce package frozed chopped spinach, thawed and well drained 1/4 teaspoon Read More …
2 cups Romaine, or more 1 cup mushroom, sliced 1 red onion, sliced and separated into rings 1/2 to 3/4 cup cauliflower flowerettes 1 rib celery, sliced diagonally 1 can mandarin orange slices, well drained 1/2 cup cashews Chill chopped Read More …
1-1/2 pounds flank steak 1/3 cup olive oil 1/3 cup soy sauce Juice of 2 lemons 3 garlic cloves, finely minced 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1/8 teaspoon pepper Salad Dressing: 2 tablespoons white wine vinegar 2 Read More …
Chicken Salad: 4 cups diced cooked chicken 1 cup chopped celery 1/2 cup mayonnaise 1/2 cup sour cream 2 cups seedless white grapes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup salted toasted pecans, chopped Cranberry Vinaigrette: 3/4 cup olive Read More …
1 Slice whole wheat bread 1 tablespoon Grated parmesan cheese 1 tablespoon Butter or margarine Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a Read More …
1/2 cup mayonnaise 1 tablespoon orange, apple or pineapple juice 1 teaspoon soy sauce 1/4 teaspoon ground ginger 2 cup pitted fresh cherries, halved 2 cup cubed, cooked chicken or turkey 1 cup cubed, medium-sharp Cheddar cheese 1/2 to 3/4 Read More …
French bread Olive oil 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon chile powder 1/2 teaspoon cumin Preheat oven to 350 degrees. Cut the bread into one inch squares and arrange on a cookie sheet. Place in the oven Read More …
4 whole cooked and diced chicken breasts 1/2 cup water chestnuts, sliced 1/2 cup chopped pecans 1/2 cup seedless grapes 1/4 cup finely chopped celery 1 teaspoon finely minced ginger 3/4 cup mayonnaise 2 Tablespoons wine vinegar 1 Tablespoon soy Read More …
One of the most-requested items on the lunch menu at the Chicago Chop House. Source: Chicago Chop House, Chicago, Illinois For spice mixture 1 tablespoon paprika 2 teaspoons ground black pepper 1-1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon Read More …
1 head iceberg lettuce 1 package spinach leaves 1 head romaine lettuce 1 red onion, sliced 2 ripe tomatoes, diced 1 cucumber, diced 6 hard boiled eggs, chopped 1/2 cup bacon bits 2 cups cheddar cheese, shredded 2 can tuna, Read More …
Dressing 1/8 cup soy sauce, lite 1/2 teaspoon ginger, minced 2 teaspoons garlic, minced 1 tablespoon SPLENDA® Granular 1/8 cup lemon juice, fresh 2 teaspoons sesame oil 2 teaspoons white wine vinegar 1 teaspoon olive oil, extra virgin 1/4 teaspoon Read More …
DRESSING 1/3 cup sugar 2 teaspoons celery seed 1 teaspoon dry mustard 1/2 teaspoon salt 3 tablespoons grated onion 1/3 cup cider vinegar 1/2 cup light vegetable oil (safflower preferred) SALAD 6 small chicken breast halves, boneless and skinless 1 Read More …
325 ml cooked chicken, cubed 1-1/3 cups 500 ml cooked rice 2 cups 30 ml red pepper, finely chopped 2 tablespoons 30 ml green pepper, finely chopped 2 tablespoons 1 green onion, finely chopped 50 ml cheddar cheese, shredded 1/4 Read More …
1 3oz pkg lemon jello 1 c boiling water 14 oz can pineapple crushed with juice 1/2 c chopped celery 1 c whole cranberry sauce Combine gelatin with water in bowl stirring to dissolve. Add pineapple chill until syrupy fold Read More …
4 cups boiling water 1-1/2 lbs scallops Poaching Water: 1/2 cup white wine 1/2 tbs fresh tarragon 1/2 tbs peppercorns, cracked 1-1/2 teaspoon salt and pepper 2 cups maui onion and mixed vegetables 1 stem fresh cilantro 1/2 cup lime Read More …
Source: Cucina! Cucina! Italian Cafe – Seattle, Washington Yield: 8 servings Italian Vinaigrette 1 egg yolk 1 tablespoon water 1 tablespoon Dijon mustard 2 tablespoons minced garlic 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 1/2 teaspoon dry mustard Read More …
(see also Seared Tuna with Japanese Noodles) 1 English cucumber, thinly sliced Boiling water 2 TBSP rice vinegar 1/2 teaspoon granulated sugar Salt to taste Pour boiling water over cucumber slices in colander. Shake well and dry in dish towel. Read More …
3/4 lb. white squid 1 teaspoon salt 1/4 cup vinegar 6 tablespoon olive oil Juice of 1 lemon 1 clove garlic, crushed Parsley, chopped Black olives Red peppers Lemon quarters It’s best if you can find partially cleaned squid; rub Read More …
Source: Claim Jumper Restaurant – Roseville, CA 6 ounces cleaned spinach leaves 3 ounces pecan brittle 1-1/2 ounces fried angel hair pasta 1-1/2 ounces fried wonton strips 1 ounce feta cheese 1 ounce diced red onion 1 ounce crispy bacon 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 …
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 …
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 …
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 …
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 …
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 …
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 …