Free Recipes Archive
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Chardonnay 5 strips Bacon, cooked and chopped 1/2 Cup Watercress 1/4 teaspoon Thyme leaves 1 19 ounce can, cannellini beans 2 tablespoons Fresh lemon juice 4 tablespoons Olive oil Salt Read More …
2 large servings 1/4 pound cooked salad shrimp 4 leaves red lettuce 4 leaves Romaine 4 leaves Bibb lettuce 2 leaves radicchio 1 stalk celery, sliced Wash and spin the lettuce and cut up into bowls. Top with the sliced Read More …
Serves 6 4 oz wild rice 2 oz skinless smoked turkey breast, diced 8 oz white long grain rice 1/4-bunch chopped cilantro 1 teaspoon salt 1/2-cup canola oil 2 oz snow peas 2 tablespoon rice vinegar 3 oz enoki mushroom Read More …
1 (2-1/2 pound) chicken, cut up 2 eggs, beaten Cornstarch 1 tablespoon Sesame oil Vegetable oil 1 (6 3/4 oz) package rice sticks 1 tablespoon dry mustard 1 tablespoon water 1-1/2 tablespoon hoisin sauce 2 tablespoon soy sauce Salt, pepper Read More …
1 head romaine lettuce, washed and chopped 1/2 cup croutons 1/2 cup Parmesan cheese, grated 1/4 cup lemon juice 1 tablespoon Dijon mustard 2 tablespoons olive oil 1 tablespoon worcestershire sauce 2 cloves garlic, minced salt and pepper In a Read More …
When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. When testing the recipe, we compensated by starting both the stove-hood exhaust and Read More …
Yield: 6 Servings 6 Fennel, medium knobs of 1/4 c Olive oil 1 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 2 teaspoon Wine vinegar; optional Remove and discard bruised leaves from the fennel. Cut off and discard the long Read More …
Salad Mixture 1/2 medium sized cabbage shaved thinly 1 medium sized lemon 1 medium sized lime 1 large tomato diced 1/2 small onion shaved 1/4 cup cilantro chopped 4 tablespoons Salsa Lizano 2 clove garlic minced 1 teaspoon olive oil Read More …
Serving Size : 8 DRESSING 3/4 cup fresh orange juice 1/4 cup rice vinegar 1 tablespoon fresh tarragon, chopped, OR 1 teaspoon dried tarragon, (1 to 1-1/2) 1/2 teaspoon garlic, minced 1 teaspoon salt, or more to taste 1 teaspoon Read More …
4 servings 1 cup fresh basil leaves 2 ripe tomatoes, cut up 1 medium red onion, sliced (actually, any mild onion will do) 1 head radicchio, separated into leaves and cut to bite size 1/4 cup wine vinegar Combine all Read More …
2 lb fine bulgur 2 finely chopped onions 5 cups water 1 cup olive oil 1 tablespoon tomato paste 2 tablespoons red pepper paste 2 teaspoons cummin 2 teaspoons crushed red pepper 1 teaspoon cayenne 1/2 teaspoon black pepper 1 Read More …
1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 pounds) 3 cups each sliced Napa cabbage and romaine lettuce 1/2 cup each thinly sliced carrot, cucumber and radishes 1 cup hot cooked rice 24 pea pods, blanched Marinade Read More …
Source: Chef Curt Carter – Jazzmine’s – Minneapolis, Minnesota 2 tablespoons dried currants 4 cups mixed greens, or any other type of Lettuce 1/3 cup Dried Cherry Vinaigrette (recipe follows) 1/4 cup blue cheese, crumbled 1/4 cup pecan halves, toasted Read More …
Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, Read More …
1 (6 oz.) package fast-cooking long-grain and wild rice (such as Uncle Ben’s) 2 (6 oz.) cans albacore tuna in water, drained 1 (14 oz.) can artichoke hearts in water, drained and quartered 1 (14 oz.) jar sliced mushrooms, drained Read More …
1 head Romaine lettuce washed, drained, and torn into bit-size pieces. 2 tablespoon mayonnaise 1 clove garlic, minced 1 tablespoon fresh lemon juice 1 teaspoon red wine vinegar 1 teaspoon anchovy paste 1/4 teaspoon Worcestershire sauce 1/4 teaspoon Dijon mustard Read More …
1 cup uncooked rice 2-1/2 cups water 1/2 teaspoon salt 1/2 cup chunky-style picante sauce 1/2 cup tomato juice 1 tablespoon vegetable oil 1 tablespoon garlic red wine vinegar 1/2 teaspoon chili powder 8 ounces imitation crabmeat, broken into bite-size Read More …
1 cup mayonnaise 1/2 cup granulated sugar 2 tablespoons apple cider vinegar 1 bunch fresh broccoli, chopped 8 slices bacon, fried and crumbled 6 green onions, sliced 1 cup roasted sunflower seeds In a small bowl, mix mayonnaise, sugar and Read More …
1 sm Head Boston lettuce 1 sm Head Radicchio or ruby lettuce 2 Heads Belgian endive 1 bn arugula DRESSING 3 tablespoon Raspberry vinegar 3 tablespoon Whipping cream 1/2 teaspoon Salt 1/4 teaspoon Freshly ground pepper 1/3 c Olive oil Read More …
This lemony salad is served hot from the wok. Escarole is a bitter green, but can be less so when grown shielded from the sun. In general, lighter green leaves indicate a milder flavor. Thinly sliced tomatoes are a great Read More …
Cilantro Pepita Dressing 2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (roasted shelled pumpkin seeds) 2 large garlic cloves, peeled 1/4 teaspoon ground black pepper 1 teaspoon salt 12 ounce salad oil 1/4 cup red wine Read More …
At the farmers’ market, look for escarole that has a large pale blanched heart. That’s the choice part, crisp and mild. The outer, darker leaves can be tough and strong. For the vinaigrette: 1 large shallot, minced 1 tablespoon champagne Read More …
Source: Anthony’s Fish Grotto, San Diego 2 California avocados, large, peeled and diced (Reserve 4 slices for garnish.) 1 cup celery, chopped 8 ounces creamy French dressing 8 ounces tartar sauce with pickles 8 ounces shrimp meat 8 ounces crab Read More …
Chef Matt Murphy of FQB At The Ritz-Carlton Maison Orleans – New Orleans, LA Yield: 6 Servings Vinaigrette: Juice of 1/2 lemon 2 teaspoons Dijon mustard 1 ounce orange marmalade 1/2 ounce egg yolk 1 roasted shallot, finely chopped 1/2 Read More …
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds) 1/2 medium red onion, cut into thin wedges 3 tablespoons chopped fresh cilantro 4 cups torn salad greens or sliced Napa cabbage 2 tablespoons chopped peanuts (optional) Read More …
1/2 cup diced cooked lobster 1 cup flaked cooked crabmeat 1 tablespoon chopped peeled fresh tomato 1/2 teaspoon chopped chives or green onion tops 1/4 teaspoon crumbled dried tarragon 1/2 teaspoon salt 3 tablespoon mayonnaise 1/4 teaspoon chili powder 1 Read More …
Regular salad greens Grilled and marinated (tequila and lime juice) chicken breast, seasoned with fajita seasoning (try plain old Kroger brand, it works just fine) Crispies which are just tortilla strips, fried (you can use crumbled tortilla chips) Diced tomato, Read More …
Yield: 8 servings SALAD 15-1/2 ounces Can garbanzo beans, drained 6-1/2 ounces Marinated artichoke hearts 1/2 cup Roasted red peppers 1/4 cup Black olives, pitted, drained, and sliced 2 bn Romaine lettuce, torn into bite-size pieces 1/2 cup Low-fat salami, Read More …
1 (1 pound) sirloin steak 4 to 5 romaine lettuce leaves 3/4 pound chopped romaine lettuce 5 ounces Blue Cheese Vinaigrette Dressing 4 slices tomato 4 slices red onion rings 1/4 cup crumbled blue cheese Begin grilling steak to desired Read More …
(see also Osso Buco) 2 bunches arugula, washed 1 TBSP red wine vinegar 3 TBSP extra virgin olive oil Salt Freshly ground pepper If Arugula leaves are large, tear them into pieces; if small, leave whole. Toss first with vinegar, Read More …
2-1/2 cups shredded chicken 2 cups diced cucumber 3 cups shredded lettuce 3 cups shredded red or napa cabbage 1 cup shredded carrot 6 green onions, diagonally sliced Spicy Ginger Sauce 1/4 cup chopped roasted peanuts Combine first 6 ingredients Read More …
2 tablespoons olive oil 4 tablespoons raspberry vinegar 2 tablespoons rich lamb stock 1 dash black pepper, to taste 1 teaspoon oregano, chopped 1 teaspoon chives, chopped 4 cups baby lettuce leaves Recipe By : Elmar Prambs of the Riverside Read More …
A quick salad that can be a main dish or hearty side dish. 2 large tomatoes, cubed 1/2-inch 8 slices crisply cooked bacon, crumbled 1 (10-ounce) bag (6 cups) mixed salad greens 3/4 cup creamy-style ranch dressing* 8 ounces (2 Read More …
1 ripe avocados (depending on size), (1 to 2) 1 can chunked pineapple or ripe fresh pineapple Fresh cilantro White onion, thinly sliced Iceberg lettuce Lime Peel and slice avocado into bite-sized pieces. Toss with drained pineapples or fresh pineapples. Read More …
Source: Avanti – Phoenix and Scottsdale, Arizona 2 boneless chicken breasts 2 heads romaine lettuce 3 cloves garlic 2 filets of anchovies 1 egg yolk, hardboiled 1 teaspoon Worcestershire sauce 4 tablespoons virgin olive oil 4 tablespoons Dijon mustard 1 Read More …
1 pint strawberries, rinsed, hulled and sliced 1 teaspoon sugar 2 teaspoons red wine vinegar 3 tablespoons canola oil 1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint) 1/2 teaspoon salt 2 cups cooked chicken, cubed 1/4 cup sliced Read More …
90 ml olive oil 6 tbsp 6 small unpeeled beets, scrubbed & tops trimmed 10 shallots, peeled 150 ml pecans 2/3 cup 25 ml red wine vinegar 2 tbsp 1 large garlic clove, minced 2 small head leaf lettuce, torn Read More …
1 cucumber, peeled, seeded & thinly sliced 1 zucchini, thinly sliced 50 ml onion, finely chopped 1/4 cup 50 ml white vinegar 1/4 cup 20 ml fresh dill, chopped 1 1/2 tbsp 15 ml water 1 tbsp 7 ml sugar Read More …
1 Winesap or Fuji apple, peeled, cored, and thinly sliced 15 radishes, sliced thinly 2 celery stalks, thinly sliced 1 small ripe mango, peeled and cut into chunks 1/2 cup sour cream 2 teaspoons creamed horseradish 1 tablespoon chopped, fresh Read More …
The Albertson’s Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Albertson’s but you can enjoy this at home. Look for bulk imitation crab that that is sold Read More …
by Chef Dean Everette, Zino’s About 150 small shrimp, steamed and chilled (4 pound) 1/4 cup Old Bay seasoning 3 tablespoons Cajun seasoning like Paul Prudhomme’s or Emeril’s Essence 1 bunch chopped green onions (green tops and all) 3/4 cup Read More …
375 ml plain yogurt 1 1/2 cup 10 ml clear honey 2 tsp 2 carrots, sliced 2 green onions, chopped 1/2 head cabbage, finely shredded 1/2 175 ml sultanas 3/4 cup 125 ml cashew nuts 1/2 cup 16 red grapes, Read More …
750 g young beets with tops 1 1/2 lb 1 pink grapefruit, peeled & sectioned 1/2 red onion, thinly sliced 1/2 125 ml walnuts, chopped 1/2 cup 125 ml olive oil 1/2 cup 50 ml white wine vinegar 1/4 cup Read More …
500 g asparagus, trimmed, cooked & diced 1 lb 750 g potatoes, peeled, cooked & diced 1 1/2 lb 375 ml corn kernels 1 1/2 cup 2 can white tuna, drained & flaked (7 oz / 198 g) 1 L Read More …
The country habit of marinating little goat cheeses in herbs and oil (olive oil along the Mediterranean or nut oil where walnuts do well) has recently gone global. It is hard to resist when the cheese is toasted to a Read More …
750 ml carrots, finely grated 3 cup 227 g can crushed pineapple, drained 8 oz 50 ml flaked coconut 4 tbsp 15 ml sugar 1 tbsp 75 ml mayonnaise 1/3 cup In a medium bowl; combine carrots, pineapple, coconut and Read More …
284 g baby spinach 10 oz 2 can mandarin oranges, drained 75 ml almonds, slivered & toasted 1/3 cup 2 green onions, chopped vinaigrette salad dressing to taste In a large bowl; combine spinach, oranges, almonds and onions. Add vinaigrette Read More …
455 g can black-eyed peas, drained 16 oz 3 green onions, chopped 50 ml fresh parsley, chopped 1/4 cup 125 ml green bell peppers, chopped 1/2 cup 75 ml celery, chopped 1/3 cup 75 ml italian dressing 1/3 cup In Read More …
4 cucumbers, peeled & sliced 1 medium onion, sliced into rings 375 ml mayonnaise 1 1/2 cup 125 ml sugar 1/2 cup 125 ml vinegar 1/2 cup In a large bowl; add cucumbers and onions. In a small bowl; mix Read More …