Free Recipes Archive
Cole Slaw Make cole slaw by putting hunks of cabbage with a little carrot and onion in the blender together with a couple of cups of water. Drain off the water before you add the dressing. Gelatin To soften unflavored Read More …
Asparagus Marjoram Avocado Dill Seed, Oregano Bean Oregano, Summer Savory Beet Caraway Seed, Chervil, Green Dill, Thyme Carrot Celery Seed, Ginger (ground) Celery Fennel Seed, Mint Chicken Basil, Chives, Marjoram, Saffron, Tarragon, Thyme Cole Slaw Caraway Seed, Chervil, Chives, Green Read More …
15 ml fish sauce 3 tsp 5 ml lime zest, freshly grated 1 tsp 30 ml lime juice 2 tbsp 15 ml vegetable oil 1 tbsp 10 ml brown sugar 2 tsp 5 ml rice vinegar 1 tsp 1 ml Read More …
50 ml pickled or salted herring, diced .5 ml white pepper 500 ml cooked beets, skinned & diced 2 medium potatoes, cooked, peeled & diced 2 tart apples, peeled & diced 2 large carrots, peeled, cooked & diced 1 small Read More …
Yield: 6 servings Canned oil-pack tuna, drained 12 ounces Extra-virgin olive oil 2 Tbsp. Lemon, juiced 1 Mesclun salad greens 1 lb. Green beans, trimmed, blanched 1 lb. Red boiling potatoes, boiled, sliced 1 lb. Hard-cooked eggs, quartered 4 Tomato, Read More …
Chef Paul Constantine Cafe Caprice, Austin, Texas Yield: 4 servings Bibb lettuce, leaves separated, rinsed well and blotted dry 2 heads Pomegranate Vinaigrette (recipe follows) 1 cup Crisp cooked bacon, crumbled 1/4 cup Pistachios, toasted 1/4 cup Chevre or other Read More …
1.2 L carrots, thinly sliced 75 ml vegetable oil 1 can tomato soup (10 oz / 284 ml) 5 ml Worcestershire sauce 125 ml vinegar 15 ml lemon juice 250 ml white sugar – salt & pepper to taste – Read More …
225 g sugar snap peas, trimmed 1 english cucumber, sliced 500 g radishes, sliced 50 ml sesame seeds, toasted 30 ml rice vinegar 15 ml oil – salt & pepper to taste – In a saucepan; boil peas in salted Read More …
500 g eggplant, sliced 125 ml italian dressing 2 large tomatoes, cut into wedges 1 green pepper, seeded & cut into rings 1 small onion, sliced 50 ml pitted black olives, drained 225 g mixed lettuce leaves Arrange eggplant slices Read More …
350 g pork tenderloin, cut into thin strips 3/4 lb 50 ml bottled Italian dressing 1/4 cup 15 ml vegetable oil 1 tbsp 1.3 L lettuce, torn into bite size pieces 5 cup 250 ml broccoli florets 1 cup 2 Read More …
Makes 4 servings 1 ounce sliced almonds 8 ounces French camembert 2 teaspoons balsamic vinegar salt freshly ground black pepper 4 teaspoons olive oil 1 ounce dried Michigan pears, julienned 8 ounces clean mache 2 teaspoons finely chopped parsley 20 Read More …
4 ears fresh corn, husked 50 ml oil 1/4 cup 1/2 red pepper, finely chopped 1/2 3 green onions, finely chopped 40 ml cilantro, chopped 3 tbsp 40 ml lime juice 3 tbsp 40 ml maple syrup 3 tbsp salt Read More …
Colusa Casino Resort Executive Chef Kent Harrison Salad 24 oz. – Romaine Lettuce (Chiffonade) 6 oz. – Sliced Pepper jack Cheese (medium dice) 6 oz. – Roasted Red Peppers (julienne) 12 oz. – Bay Shrimp (use fresh if available) 1 Read More …
6 medium potatoes, cooked & sliced 1 cucumber, sliced 125 ml vegetable oil 125 ml vinegar 2 ml sugar – salt & pepper – 2 green onion, chopped In a medium bowl: add cucumber slices and salt. Toss with fork Read More …
1 pound pennette 1/4 cup of small capers 4 garlic cloves 6 large, ripe tomatoes 12 basil leaves 1 teaspoon crushed chili pepper 1/4 cup extra virgin olive oil 1/4 cup grated pecorino cheese Coarsely chop the basil with the Read More …
1 L green cabbage, shredded 2 oranges, peeled & cut into bite size pieces 2 red apples, chopped 250 ml red grapes, seedless & halved if large 50 ml currents 125 ml mayonnaise 50 ml milk 15 ml lemon juice Read More …
by Ellie Basch Everyday Gourmet Serves: 4 Olivado-Lime Dressing: 2 tablespoons freshly squeezed lime juice Zest of 1/2 lime (about 1/2 teaspoon) 1/2 teaspoon Dijon mustard 1 garlic clove, minced 2 teaspoons honey Pinch of salt 6 tablespoons of Extra Read More …
750 ml green cabbage, shredded 750 ml red cabbage, shredded 375 ml corn kernels 1 can black beans, drained & washed 125 ml cilantro, chopped 125 ml green onions, chopped 125 ml cherry tomatoes 250 ml olive oil 125 ml Read More …
500 ml cooked rice 500 ml bean sprouts 250 ml raisins 1 red pepper, chopped 125 ml green onion, chopped 125 ml celery, chopped 250 ml mushrooms, sliced 500 ml fresh baby spinach 250 ml cashews 50 ml soy sauce Read More …
This is an easy to make taco salad recipe. Filling, quick, good taste. 1 lb. ground beef 2 T. chili powder 1 can (10 3/4 oz.) Condensed Tomato Soup 8 cups salad greens torn into bite-size pieces 2 cups tortilla Read More …
Serves 1-2 1 bunch thick peeled asparagus 2 each fresh porcini mushrooms, whole Small handful of grated Parmesan 2 tablespons Extra Virgin Olive Oil Juice of 1/2 of a lemon Block of Parmesan, use as needed Kosher Salt and black Read More …
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go Read More …
Makes 4 servings 1 pound California jumbo asparagus 1 medium papaya halved, seeded and peeled 1/3 cup light sour cream 1/4 cup papaya or mango nectar 1 1/2 tablespoons bottled mango chutney grated peel of 1/2 lemon 6 ounces dry Read More …
Makes 6 servings Dressing: 1/2 cup unseasoned rice wine vinegar 1/3 cup peanut oil 1 teaspoon salt 1 tablespoon sugar 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons soy sauce 1 1/2 teaspoons hot sauce Read More …
1 bunch parsley, finely minced 1 bunch green onion, finely chopped 500 ml small snow peas 1 each red & yellow peppers, chopped 125 ml extra virgin olive oil 125 ml balsamic vinegar 750 ml cooked wild rice In a Read More …
Makes 4 servings 2 heads Bibb lettuce 1 pound smoked duck breast, sliced 1/4 inch thick (approximately 16 pieces) 1 10-ounce can mandarin oranges, chilled and drained 2 plums, pitted and diced 1/4 inch 1/2 pint fresh raspberries Raspberry Vinaigrette Read More …
Source: Rachael Ray 2 limes, juiced 1/2 cup cilantro leaves, a couple of handfuls 2 teaspoons hot sauce, eyeball it Salt and pepper 1/3 cup extra virgin olive oil, eyeball it 1 small red onion, quartered and thinly sliced 3 Read More …
Bison Salad 10 ounces buffalo tenderloin, trimmed center cut 1/4 cup jicama, peeled diced small 2 radishes, washed 2 hearts of palm, sliced 1/2 cup chioggia beets 1 ounce butter to taste salt and pepper 1 blood orange, segments only Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
Makes 6 servings 12 cups Boston butterhead lettuce, torn 1-1/2 cups vinaigrette 3 cups cooked potatoes, cubed 1-1/2 cups cooked green beans, cut into thirds 6 roma tomatoes, quartered 2 cups canned tuna, chunked 1/2 cup ripe olives, sliced 6 Read More …
Makes 8 servings 12 ounces fresh mozzarella, cut into 1/4-inch dice 1-1/3 pounds California Avocados, cut into 1/4-inch dice 1 pound tomatoes, cut into 1/4-inch dice salt, as needed white balsamic vinegar, as needed micro-greens, as needed hot chili oil, Read More …
DANIEL New York City Chef Daniel Boulud Serves: 4 For the gelee: 4 Granny Smith apples (1/2 apple cut into tiny dice, the remainder cored and coarsely chopped) Pinch vitamin C powder (available in health food stores) 2 ounces sheet Read More …
Adapted from Seduction and Spice, by Rudolph Sodamin. Yield: 2 servings One 1-1/2-pound lobster 1/4 cucumber, peeled, halved lengthwise, seeded and cut into half moons 6 spears pencil asparagus 1 ripe medium tomato 6 Tablespoons unsalted butter 4 large white Read More …
Chef Ann Cooper The Putney Inn, Putney, Vt. Smoked Salmon Salad Yield: 6 servings Assorted mixed herbs, whole pieces 3-1/2 cups Arugula 3-1/2 cups Lemon juice 2-1/2 ounces Extra-virgin olive oil 1 cup Shallots, finely diced 1-1/2 ounces Sherry vinegar Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Guava-Vanilla Dressing: 250 grams guava puree 1 vanilla beans, split and skinned 1-1/2 lemon, juiced 1/2 pint water Citrus Aioli: 1/2 gallon fresh mayonnaise 2 oranges, juiced and microplaned Read More …
Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is Read More …
Makes 8 servings 2 Granny Smith apples 2 red delicious apples 1 fennel bulb 1/3 cup mayonnaise 2/3 cups creme fraiche juice of 1/2 lemon 6 ounces celeriac, julienned 1 teaspoon black winter truffle, shaved 3/4 cup walnuts, toasted and Read More …
Makes 8 servings 2 drops orange oil 2 drops Banyuls vinegar 1/2 teaspoon finely grated ginger 2 teaspoons soy sauce 1/2 teaspoon finely crushed garlic 1 cup grapeseed oil salt and pepper to taste sliced ginger 8 ounces Hamachi (kingfish), Read More …
2 cucumbers, cut into thin sliced 1 small onion, chopped 1/2 can unsweetened evaporated milk 40 ml sugar 40 ml fresh dill, chopped 5 ml pepper In a large bowl; gently mix cucumbers and onion. Add evaporated milk and sugar. Read More …
125 ml frozen apple juice concentrate, undiluted 75 ml light salad oil 15 ml lemon juice 1 head butterleaf lettuce 3 large pears 75 ml chopped pecans 225 g harvati cheese, cut into small cubes In a small container with Read More …
Makes 6 servings 1-1/2 cups Remoulade Sauce (recipe follows) 1 recipe Simple Vinaigrette Dressing (recipe follows) 1-1/2 pounds (26-30 or 31-40) count Texas shrimp 1 recipe Texas Shrimp Boil (recipe follows) 1-1/2 cups very thinly sliced cucumbers, seeds removed but Read More …
Makes 2 servings (may be doubled) 1/2 cup corn kernels, roasted, reserve 1/4 cup for garnish 2 tablespoons pepita seeds, toasted, reserve 1 tablespoon for garnish 10 (10 to 12) count Texas shrimp, peeled and deveined salt to taste 1 Read More …
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup during Ramadan. It makes a refreshing, light salad or dessert for any festive celebration. 3 to 4 oranges, peeled and sliced romaine leaves, washed and dried Read More …
15 ml butter 250 ml creamy italian salad dressing 1 garlic clove, minced 2 green pepper, sliced into strips 2 yellow pepper, sliced into strips 2 orange pepper, sliced into strips 2 red pepper, sliced into strips In a frying Read More …
4 large ripe tomatoes 4 eggs, hard boiled 1/2 romaine and/or butter lettuce 10 ml dijon mustard 2 cloves garlic, minced 10 ml red wine vinegar 1 ml salt 1 ml black pepper, freshly ground 75 ml canola oil Score Read More …
There are many recipes for Caesar Salad. This one is said to be the original one, minus the coddled eggs. The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that Read More …
For the Salad: 1 head romaine lettuce, chopped 1 cup arugula/rocket leaves 1x 250 g | 9 oz boneless skinless chicken breast, cooked and sliced 1x 125 g | 4 12 oz packet of lean shortcut bacon, cut into strips Read More …
Credit for the original recipe goes to Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. 4 boneless skinless chicken breast halves 3/8 cup orange marmalade 1/8 cup apricot jam 2 1/2 tablespoons minced peeled Read More …
1/4 teaspoon ground ginger 1/3 cup honey 1/3 cup red wine vinegar 4 boneless skinless chicken breast halves 1/4 cup vegetable oil 1 tablespoon Dijon mustard 1/3 cup Worcestershire sauce 8 cups mixed greens Place chicken breasts in a deep Read More …
6 medium zucchini, thinly sliced 1 large onion, sliced 1 clove garlic, sliced bottled french dressing 3 large tomatoes, thinly sliced lettuce leaves parmesan cheese for garnish In large saucepan over medium heat, cook zucchini in salted water 2 to Read More …