Free Recipes Archive
1 tablespoon extra virgin olive oil 1 cup chopped onion 1 cup chopped leek (white part only) 1 tablespoon minced garlic 7 cups fat free chicken broth 1 cup cooked cranberry beans 1 bay leaf 1 sprig Italian parsley 1 Read More …
This is from Summerfield’s restaurant at the Ramada Valley Hotel in Scottsdale, Arizona. 1-1/2 teaspoons butter 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 medium yellow onion, julienned 1 jalapeño pepper (seeds and veins removed) chopped fine 2-1/2 cups Read More …
Source: from Executive Chef Rene Michelena, Centro in Cambridge For the vanilla oil 1/2 vanilla bean 1/2 cup canola oil For the soup 1 blue Hubbard squash (about 5 pounds) 2 tablespoons vegetable oil 1 large onion, diced 1 cup Read More …
30 ml butter 2 tablespoons 2 onions, chopped 1 L potatoes, cubed 4 cups 375 ml celery, chopped 1-1/2 cups 375 ml carrots, chopped 1-1/2 cups 2 cloves garlic, minced salt & pepper to taste 15 ml italian seasoning 1 Read More …
4 tablespoons unsalted butter 1/2 cup all-purpose flour 2 cups whipping cream 3 cups whole milk 1/2 teaspoon instant chicken bouillon granules 1 tablespoon extra virgin olive oil 3/4 cup purple onion, finely diced 1-1/2 teaspoons chopped garlic 2/3 cup Read More …
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. 2 Poblano Chiles, roasted, peeled and chopped 2 teaspoon. canola oil 1 onion, chopped 1 red bell pepper, seeded Read More …
2 garlic cloves, chopped 5 juicy medium tomatoes 5 Roma tomatoes, ripe 2 med cucumbers, English, peeled, cut in 1-in pieces 1 lg Spanish or red onion 1 lg green bell pepper, cored, seeded and ribbed 1 lg red bell Read More …
In Cajun country, crawfish was for a long time considered a poor man’s food. The little critters were known as an agricultural pest, and hardly anyone would admit to fixing them at home, let alone be brave enough to put Read More …
1/4 lb. raw medium shrimp (in shells) 2 ounce lean ground pork 3 whole water chestnuts, finely chopped 2 green onions, chopped 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon sesame oil Dash of white pepper 24 wonton skins 1 Read More …
6 Dried Chinese black-mushrooms 36 Dried lily buds 3 lg Dried wood ears 1 Boneless chicken breast, skinned and, cut into matchstick strips 1 tablespoon Peanut oil 1 teaspoon Salt 1 Quarter-sized slice of fresh peeled ginger, bruised 1 tablespoon Read More …
It’s hard to go wrong with this soup since the flavors of leeks, mushrooms and cider finished with heavy cream make a delicious base for just about anything. The fish becomes almost superfluous. This version is thickened with lightly toasted Read More …
First Day 1 fat hen, 4 to 5 pounds 3 pounds beef chuck 2 pounds pork shank 2 pounds veal chuck 2 pounds breast of lamb 1-1/2 pounds venison, if available (if game meat is not used substitute an equal Read More …
2 med. onions 1/4 cup butter 2 lbs. beets, chopped 2 med. purple turnips, chopped 1 med. celery root, chopped 2 large parsnips, chopped 2 2 ounce cans tomatoes, and liquid, or 4 tablespoon tomato paste 1 small. bay leaf Read More …
Source: Old San Francisco Steak House – San Antonio, Texas 2 tablespoons clarified butter * 2 large red onions, thinly sliced 6 large yellow onions, thinly sliced 2 quarts beef stock 2 quarts chicken stock 12 ounces (1-1/2 cup) dry Read More …
STOCK: 8 cups beef stock 4 star anise 1 1-inch piece cinnamon 4 slices ginger, smashed 3 cloves 1 onion, coarsely chopped 2 carrots, coarsely chopped 1 celery stick, coarsely chopped 2 TBSP fish sauce or soy sauce GARNISH: Sprig Read More …
Yield: 6 Servings 1 tablespoon Vegetable oil 1/2 lb Kielbasa sausage, cubed 2 Onions, chopped 2 Garlic cloves, minced 2 Carrots, sliced 2 Celery stalks, chopped 1/2 teaspoon Dried thyme 1/4 teaspoon Pepper pinch Cloves 19 oz Canned tomatoes 3/4 Read More …
2 large onions 3 cloves of garlic 2 tomatoes A sprig of thyme, 1 of fennel, parsley, 1 bayleaf A strip of orange peel 1/2 cup of oil Salt and pepper to taste A good pinch of saffron Sufficient boiling Read More …
Source: El Chico Mexican Restaurant Meat Balls (Albondigas) 1-1/2 pounds ground beef 1/3 cup long grain rice 2 slices white bread 1/2 cup milk 2 eggs 2 teaspoons salt 1 tablespoon black pepper Soup (Sopa) 2 tablespoons vegetable oil 4 Read More …
1/4 lb butter 3/4 cup flour 2-1/2 to 3 quarts water 2 tablespoons chicken base 2 quarts chicken stock (refer chicken tenders recipe below ) 1 lb fresh carrots, diced 6 to 7 ribs celery, diced 1 medium onion, diced Read More …
4 tablespoons olive oil 1 red onion, chopped 1 leek, white part only, chopped 1 garlic clove, chopped 4 carrots, sliced into half-inch rounds 4 zucchini, sliced into half-inch rounds One-quarter whole Savoy cabbage, shredded and chopped 1 bunch cavolo Read More …
Ingredients (note: these are all approximate, and this makes a very large quantity of soup – but I freeze what remains when we get tired of eating it in Ziploc bags, and it saves me time the next time I Read More …
Source: Contributed by Executive Chef Joe D. Cochran Jr. from The Mission Inn, Riverside, California 1-1/2 teaspoons butter 1-1/2 teaspoons olive oil 1 large yellow onion, diced 1 (28 ounce) can diced tomatoes 1 whole jalapeno or serrano pepper, diced Read More …
Mushroom Dumplings 2 tablespoons flour 1/2 teaspoon baking powder 2 eggs, separated 1 teaspoon minced parsley 1/2 cup mushrooms, finely chopped 1/4 teaspoon salt 1/8 teaspoon pepper Soup 1 (3 pound) chicken, cut up 2 onions, diced 6 carrots, diced Read More …
1 pound venison or beef short ribs or shanks 2 quarts water 2 large onions, quartered 2 ripe tomatoes, seeded and diced 1 large sweet bell pepper, seeded and diced 1 cup fresh or frozen okra 1/2 cup diced potatoes Read More …
This hearty dish is a hit with everyone! It can be a soup, a sauce, or even a zesty dip. Makes 8 servings 1 tablespoon extra virgin olive oil 3 pounds large ripe tomatoes, cut in half crosswise 6 medium Read More …
6 cups water 1/4 cup chopped fresh or 1 tablespoon dried parsley flakes 1/2 teaspoon black peppercorns 3 pounds chicken pieces 5 (10-1/2-ounce) cans low-salt chicken broth 3 medium carrots, quartered 3 medium parsnips, quartered 2 celery stalks, quartered 1 Read More …
1 (2-1/2 to 3 pound) chicken, cut-up and skin removed 2 ribs celery, cut into chunks 1 medium onion, quartered 1 large carrot, quartered 2 sprigs parsley 2 tablespoons chicken soup base 1 teaspoon lemon-pepper seasoning 1 large clove garlic Read More …
1 goose back an 2 wings 120 gr. carrot, cut into chunks 100 gr. turnip, cut into chunks 50 gr. head of celery, cut into chunks 50 gr. kohlrabi (Hungarian turnip/Brassica oleracea var. gongylodes) 2 cloves garlic 100 gr. whole Read More …
This is a traditional dish served at the famous Bookbinder’s Restaurant in Philadelphia. It should be made with turtle meat, but you can substitute lean stewing beef. It will taste the same. Source: Bookbinder’s Restaurant — Philadelphia, Pennsylvania 1 pound Read More …
Yield: 10 servings 3 md Onion; chopped 8 Garlic clove; peeled and crushed 2 tablespoons Olive oil 4 lbs Tomato, ripe; cubed 2 tablespoons Oregano, dried 2 tablespoons Basil, dried 2 teaspoons Pepper, black 10 cups Chicken broth 1 cup Read More …
2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1-1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 Read More …
1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup peeled and chopped tomatoes 1-1/2 teaspoons chopped garlic 1-1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white Read More …
2 cups Defatted reduced-sodium chicken stock 1/2 lb Oyster mushrooms, trimmed and halved 1/4 lb Straw mushrooms, trimmed and halved 2 Serrano chilies, with seeds, cut into thin strips 1 One-inch piece fresh lemon grass or: * 2 Fresh kaffir Read More …
1 cup Onions 1 cup Carrots 1 cup Leeks; white part only 1 cup Celery stalks all veggies peeled and cut into thin slices 2 101 Great Sauces 2 Chicken breast halves skinned and boned 1/2 cup Dry white vermouth Read More …
Makes 5 quarts Leftover cooked turkey carcass from 15 to 20 pound bird – (any size will do – the proportions are based on this size bird) 5 quarts water 1 cup chopped celery 1/2 cup chopped celery leaves 1 Read More …
1/2 cup onion, chopped 1/4 cup celery, chopped 1 garlic clove, minced 3 cups water or chicken stock (fat removed) 1 cup tomato, chopped 6 ounces chicken meat – lean, cooked or raw 1/4 teaspoon thyme 1/4 teaspoon marjoram 2 Read More …
4 lbs. domestic button mushrooms 3 Qts. chicken stock 1 large white onion, medium dice 2 medium carrots, medium dice 4 stalks celery, medium dice 2 medium potatoes, medium dice 2 teaspoon garlic, minced sachet bag-thyme, parsley stems, peppercorns, bay Read More …
8 ounce uncooked wild rice (1 1/3 Cup.) 1 3-1/2 pound fryer chicken, cut up 7 cup water 12 ounce sliced mushrooms 2 tablespoon cooking oil 1 cup chopped onion 1 cup chopped celery 2 tablespoon instant chicken bouillon granules* Read More …
One of St. Louis’s favorite soup recipes. Source: Chef Bill Hilbrich Makes: 16 servings or 4 quarts 5 pounds onions, unpeeled 1/2 cup butter (1 stick) 1-1/2 teaspoons black pepper, freshly ground 2 tablespoons paprika 1 bay leaf 7 (16 Read More …
8 ounce uncooked wild rice (1 1/3 cup.) 1 3-1/2 pound fryer chicken, cut up 7 cup water 12 ounce sliced mushrooms 2 tablespoon cooking oil 1 cup chopped onion 1 cup chopped celery 2 tablespoon instant chicken bouillon granules* Read More …
Source: Jackie McConnell’s Restaurant & Pub, Ohio 3-1/2 pounds Idaho potatoes, baked 6 strips bacon, diced 1/2 medium onion, chopped 1 gallon (4 quarts) chicken stock 1/2 teaspoon white pepper 1/2 tablespoon black pepper 1 teaspoon seasoned salt 1/2 pound Read More …
Source: Sue Stees, St. Louis Bread Company 5 tablespoons olive oil 1 onion, finely chopped 1 red bell pepper, finely chopped 6 cloves garlic 1/4 cup chopped fresh basil 3 tablespoons thinly-sliced fresh basil 1/4 teaspoon sliced oregano 2 cups Read More …
A great winter treat from Quivey’s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it’s low salt or baked ham. 2 quarts water 1/2 teaspoon black pepper 1 Read More …
For the broth: Bones from 1 Peking duck Carcass, neck, gizzard, Wings, leg and thigh bones 1 Scallion 1 sl Ginger Soup: 1 lb Celery cabbage (ch’ing tsai) 2 oz Dried bean thread (bean vermicelli) Water 2 tablespoon Oil 2 Read More …
Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese menu. the dumplings are deep-fried then covered with broth garnished with lacy shreds of egg white. The finished soup gets a sprinkling of chopped Read More …
1 Tablespoon Vegetable Oil 1 Tablespoon Water 2 Stalks Celery, Sliced Thin 1 Medium Onion, Sliced Thin 1 Small Fennel Bulb, Cored and Cut into Long, Thin Strips Salt and Pepper To Season 1 Large Red Bell Pepper, Seeded and Read More …
1/2 cup salad oil 1 large carrot, chopped 2 ribs celery, chopped 1 large onion, chopped 1 clove garlic, crushed 3/4 cup flour 4 cups beef or chicken stock 1 (28 ounce) can tomatoes or 2 pound fresh plum tomatoes Read More …
4 quarts water (16 cups) 6 cups chicken stock 2 potatoes, peeled and sliced 2 carrots, peeled and sliced 2 stalks celery, with tops 2 cups peeled and diced eggplant (about 1/2 of an eggplant) 1 medium onion, chopped 1 Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
“This soup probably was the best known item served at Tiffany’s Saloon in Cerillos, New Mexico. The saloon, operating in the Territorial period, was one block east of the hotel where Governor Lew Wallace finished writing his famous “Ben Hur”. Read More …