Free Recipes Archive
1-1/4 lb Butter 3 Large egg yolks 2 tablespoon Lemon juice 1/2 teaspoon Salt 1/4 teaspoon Pepper Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor Read More …
2 small red bell peppers 1-1/2 Tbls tomato paste 1 Tbls olive oil, pref. extra-virgin 2 teaspoon cider vinegar Salt and freshly ground black pepper Place peppers directly over the flame of a gas burner or under a preheated broiler. Read More …
Source: Chef: David Soos – Planet Hollywood 3 ounces olive oil 1 pound yellow onion 1/3 cup chopped garlic 2 quarts tomato sauce 3 cups Zinfandel 1-1/2 cups clam broth 1/8 cup lemon juice 1/2 cup sun dried tomatoes 1/8 Read More …
White Sauce 1 cup non-fat milk 1/2 cup low-fat margarine 1 (8 ounce) package Neufachatel cheese, cubed 1/4 teaspoon garlic powder 1/2 teaspoon minced garlic 1/4 teaspoon onion salt 1-2 teaspoons powdered bouillon In large sauce pan on med-high, combine Read More …
3 TBS. butter 1-1/2 cups thinly sliced mushrooms 2 TBS. flour 1/2 cup cream 1/2 cup chicken bullion 1/4 teaspoon garlic powder 1/4 teaspoon white pepper 1/2 cup picante salsa 2 TBS. Blackened fish seasoning Servings: 4 Melt one TBS. Read More …
1/2 cup red currant jelly 1/4 cup port wine 2 teaspoon lemon juice 12 ounce raspberries, fresh or thawed 2 teaspoon corn starch Pepper Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat Read More …
Thin: 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon salt 1 cup milk Medium: 2 tablespoon butter 2 tablespoon flour 1/2 teaspoon salt 1 cup milk Thick: 3 or 4 tablespoon butter 3 or 4 tablespoon flour 1/2 teaspoon salt Read More …
Serving size: 6 3 ounces butter 2 cloves garlic, finely chopped 1/2 medium onion, finely chopped 3 stalks celery, finely chopped 3 tablespoons flour 2 (6 ounce) cans clams, chopped 1 quart half-and-half 1/4 teaspoon ground thyme 1 teaspoon salt Read More …
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of Read More …
2 cups apple cider 1/2 cup balsamic vinegar 10 ounces tomato ketchup 4 ounces honey mustard 4 ounces yellow mustard 4 ounces coarse-ground mustard 4 ounces honey 4 ounces molasses 4 ounces cane syrup 1 bottle dark beer 1/2 cup Read More …
1-1/2 cup chopped scallions 2 jalapeño peppers, seeded 3 cloves garlic 2 Tablespoons ground allspice 1 Tablespoons snipped fresh thyme or 1 teaspoon dried 1 Tablespoons Worcestershire sauce 1 teaspoon ground cinnamon 1/2 teaspoon black pepper 1/4 teaspoon ground nutmeg Read More …
Source: Nut Tree – Vacaville, California 1 cup granulated sugar 1/2 cup hot water 2/3 cup light corn syrup 2 egg whites 1/4 teaspoon vanilla extract Dash of salt 1/4 cup mayonnaise 1 tablespoon grated orange rind Combine sugar, corn Read More …
2 cups Heavy cream 1/2 cup Cognac or brandy 12 Fresh basil leaves, chopped 1 cup Shrimp stock 1/2 cup Grated Parmesan cheese Salt and white pepper, to taste Bring heavy cream, cognac, basil leaves and stock to a boil. Read More …
Source: Majerle’s Sports Grill, Phoenix, Arizona Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1 tablespoon plus 2 teaspoons brown sugar 1/4 cup granulated sugar 1-1/2 teaspoons minced garlic 1-1/2 teaspoons minced ginger Combine ingredients Read More …
The absolute best sauce to serve with grilled salmon, steamed artichokes, and boiled new potatoes in the summertime. Lumpfish caviar can be found in gourmet food stores or cheaper at IKEA. Wonderful with salmon, it’s also great with other more Read More …
Yield: 8 servings 1/2 cup Brown sugar, packed 1/4 cup Butter or margarine, melted 1/4 teaspoon Ground cinnamon 1/3 cup Banana liqueur 4 Bananas, peeled and sliced 1/3 cup Rum, light Combine first 4 ingredients in a large skillet; cook Read More …
1 (32 to 34 oz.) can crushed tomatoes 1 medium onion, chopped 1/4 cup chopped green pepper 1 clove garlic, minced or pressed 1 small dried hot red pepper 1/4 cup brown sugar, packed 1/2 cup corn syrup (either kind) Read More …
3 tablespoon flour 4 cups turkey stock 1/4 cup port 1 tablespoon red currant jelly salt and freshly ground black pepper to taste This rich gravy enhances the flavour of the turkey. Any leftover gravy can be beaten into cooked Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 1/2 pound butter 1-1/2 teaspoons oregano 1 cup olive oil 3 tablespoons chopped garlic 1/2 cup white wine 3/4 tablespoon black pepper 1/2 cup lemon juice 1/4 teaspoon cayenne pepper 3 ounces Worcestershire Read More …
Source: El Torito Executive Chef Pepe Lopez 1 cup pineapple juice 4 tomatoes 1/2 cup diced yellow onions 4 green onions 2 tablespoons chopped cilantro 3 dried guajillo chiles 6 Japones chiles 1 tablespoon salt 1/2 teaspoon white pepper 1 Read More …
1/2 pound butter 2 cups granulated sugar 4 eggs, beaten in a small bowl with the whiskey 1/4 cup whiskey Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, Read More …
1/4 cup apricot preserves 1/4 cup peach preserves 2 Tablespoons KARO light cornsyrup 2 Tablespoons water 1 Tablespoon white vinegar 1 teaspoon cornstarch 1/2 teaspoon LA CHOY soy sauce 1/2 teaspoon yellow mustard 1/8 teaspoon garlic powder 1/16 teaspoon ground Read More …
1/4 cup Nance’s® hot mustard 1/4 cup Hellman’s®** Dijonnaise™ spread 4 teaspoons light corn syrup 2 teaspoons white vinegar 1/2 teaspoon soy sauce Combine ingredients well, microwave 30-45 seconds, and stir well again. Cover, and refrigerate until “McNugget” time. Makes Read More …
1 garlic clove 2 tablespoon butter 1/2 cup fish stock 3 cups red or white wine 1-1/2 tablespoon all-purpose flour Extra butter Red (cayenne) pepper for sprinkling Crush the garlic by bruising it with the side of a knife. In Read More …
1 28oz. can peeled Italian plum tomatoes 2 teaspoon extra virgin olive oil 4 medium garlic cloves, minced 1 6oz can tomato paste 1-1/4 teaspoon oregano (or more, to taste) 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup fresh parsley, Read More …
Chef Jeffrey Freburg from Kuleto’s Italian Restaurant in San Francisco uses garnet red Traverse City cherries to make a fresh summer cherry sauce. Freburg matches the sweet, syrupy condiment on his Roast Duck with Braised Cabbage and Black Pepper Polenta. Read More …
10 cloves garlic, smashed 1/3 cup olive oil 1 lb. pork butt 2 lbs. mixed sweet and hot Italian sausage 1 lb. boneless beef for stew, to help cut the pork 1 lb chicken breast diced into 1 inch pieces Read More …
4-5 tablespoon butter 7-9 tablespoon unsweetened cocoa powder 1/4 cup sugar 1/4-1/2 cup milk 2-3 tablespoon corn syrup 1/2-1 teaspoon vanilla Marinos, an Italian restaurant in Cambridge, serves their tiramisu with a chocolate sauce on the side, this is an Read More …
Creme Fraiche is widely used in France, where the cream is unpasteurized and contains the “friendly” bacteria necessary to thicken it naturally. Since creme fraiche doesn’t curdle when boiled, it’s the ideal thickener for many sauces and soups. 1 cup Read More …
Source: Carlos Murphy’s – La Jolla, California 1 gallon tomatillos, boiled 1 pound fresh arbol chiles (or cayenne) 1 head garlic, cloves skinned Salt, to taste Roast chiles (with seeds) on a pan in the oven with no oil or Read More …
Get a head start on fast taco snacks with this seasoned sauce. 16 cups Coarsely chopped tomatoes 1 cup Chopped onions 1 cup Cider vinegar 2 Cloves garlic, minced 1/2 cup Granulated sugar 2 tablespoon Chili powder 1 teaspoon Salt Read More …
1-1/2 tablespoons shortening, melted 3 tablespoons of Original Breading Flour * 2 tablespoons all purpose flour 1 can Campbell’s Condensed Chicken Stock 1 can water First we are going to make a roux with the melted shortening and 1-1/2 tablespoon Read More …
1 cup chopped yellow onion 1 tablespoon minced garlic or 1 teaspoon garlic powder 8-oz ground turkey breast 1 tablespoon Italian seasoning 1 cup sliced mushrooms 1/2 cup water 1 16-oz can crushed tomatoes sauté chopped onion in a saucepan Read More …
1/2 lb. roasted Ancho Chiles 2 quarts of water 1/2 lb. Roma tomatoes 3 garlic cloves, roasted and peeled 1-3/4 cups diced fresh pineapple 1/2 lb. ripe bananas 1 large green apple, peeled, cored, and chopped (Pippin or Granny Smith) Read More …
This sauce is especially good with spaghetti or bucatini. Yield: 4 servings 4 oz Salt pork or smoked bacon 1/3 cup Freshly grated Parmesan cheese 4 Eggs Olive oil Pepper Salt Heat the oil in a saucepan, add the salt Read More …
2 tablespoon olive oil 1 clove garlic, minced 1 small onion, minced 1 cup chopped mushrooms 1/2 cup chopped carrots 1 cup chopped green peppers 1/2 cup chopped celery 1 teaspoon sea salt (optional) 2 lbs. plum tomatoes, peeled and Read More …
Yield: 8 Servings 1/4 c Olive oil 4 cl Garlic; crushed 1 md Yellow onion; finely chopped 9 c Fresh tomatoes; cored & chopped 4 28 ounce cans whole tomatoes crushed with juice 1/4 c Parsley; chopped 1/2 c Dry Read More …
20 chestnuts 1 oz butter 6 button mushrooms, wiped and finely chopped 1/2 pint consomme, stock or milk Salt Pepper Slice chestnuts along one side Place chestnuts in a pan with a little water. Bring to a boil and simmer Read More …
3 egg yolks 1/3 cup sugar 1 cup heavy or whipping cream 1/3 cup milk 1/4 cup brandy Pinch of salt Fill a large mixing bowl with ice cubes and set aside. Combine egg yolks and sugar in another bowl, Read More …
12 New Mexico dried chiles 1/2 onion, quartered 4 cloves garlic 1 qt boiling chicken broth 1-2 tblsp Masa Harina salt to taste Remove stems and seeds from chiles and rinse. Combine chiles, onion, garlic and boiling chicken broth in Read More …
1-1/2 cups chicken broth, skimmed of all fat (turkey broth may be substituted) 1/4 teaspoon fresh ground black pepper 4 large white mushrooms, sliced thin and lightly sautéed 2 tablespoons cornstarch 1/2 cup skim milk In a 1-or-1-1/2 quart saucepan, Read More …
YIELD: 8 liters 2 oz Olive oil 4 diced (1/2 lb) Shallots 4 tablespoon Garlic, chopped 4 tablespoon Basil 3 tablespoon Oregano 2 teaspoon Cayenne 2 cups Red wine 2 cans Pasta sauce 2 tablespoon Pesto 1/2 can Roasted red Read More …
2 tablespoons extra virgin olive oil 1 cup diced onion 1/4 cup minced garlic 1/4 cup chopped parsley 2 tablespoons fresh basil 1 teaspoon oregano 2 teaspoons salt 1 teaspoon black pepper 2 teaspoons granulated sugar 2 bay leaves 6 Read More …
2 1/3 cups vegetable stock 5 ounces mushrooms, sliced 3-1/2 tablespoon all purpose flour Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes or until they begin to turn brown and Read More …
2 1/3 cups. unsweetened cocoa 1-1/2 cups. marshmallow creme 1-1/2 cups. low-fat milk 1 cup granulated sugar 3/4 cup espresso or double-strength coffee 1 Tbsps. pure vanilla extract 2 Tbsps. brandy (optional) Combine cocoa, marshmallow creme, milk, sugar and coffee Read More …
1 cup Evaporated milk, skim 1/4 cup Butter Buds; liquid 1/4 cup Flour 4 teaspoon Chicken broth, fat-free 1/4 teaspoon Garlic; minced 1/4 teaspoon Pepper 1/4 teaspoon Salt, lite; (optional) 1/4 cup Cheese, Parmesan fat-free Yield: 6 servings In a Read More …
This isn’t “minimal-prep”, but you can make a batch up and store it in the fridge for future reference. And it smells so good while simmering…. (translated from a Japanese TV cooking course) 1 cup soy sauce (Japanese, not Chinese) Read More …
Makes 6 Servings 12 ounces unsweetened frozen raspberries, thawed 1/3 cup strained fresh orange juice 1/3 cup or 8 packets granulated sugar substitute 2 tablespoons cornstarch 2 tablespoons strained raspberry preserves Combine raspberries and two-thirds of the orange juice in Read More …
YIELD: 1 Litre 1 litre 35% cream 250 ml Beef stock made from Minor’s Beef Base 2 oz Irish Whiskey Salt To taste Pepper To taste 1 large Spanish onion 1 tablespoon Tomato paste Dice onions. Reduce cream by half Read More …
1 bag (12 oz) cranberries (3 cups) 1 cup Port wine 3/4 cups sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves In a 2 quart saucepan, heat all ingredients to boiling over high heat, stirring Read More …