Free Recipes Archive
Source: August Moon Chinese Bistro, Louisville, Kentucky Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly. 1-1/2 teaspoons cornstarch 1/2 cup water 1/2 gallon Read More …
1 Whole chicken Enough water to cover chicken 1-1/2 lemon (fresh) 1-1/2 cups uncooked rice or orzo (rosemarina) 3 eggs Salt to taste Boil chicken, skimming residue from broth, keeping water level over chicken at all times. Remove chicken from Read More …
Savory soups such as pasta fagioli (FAH-zhool) are brilliant main dish choices. These one-dish sensations are easy on the cook and offer dinner guests a nutritious repast. White kidney beans are also called cannellini beans. They are available both in Read More …
This soup was famous at the Anasazi in Midland, Texas, which has now closed. 1-1/2 cups chicken broth 1/3 cup minced onion 1 large garlic clove 1/2 pound fresh mild green chiles, such as Anaheim, roasted and chopped 8 ounces Read More …
Source: Andiamo Bar & Restaurant, Sacramento, CA 1 (12 ounce) can cannellini beans, great northern, or other white beans, drained and rinsed 1 pound rigatoni, penne or other preferred pasta 3 tablespoons olive oil 1 bunch fresh green Swiss chard, Read More …
8 cups water 2 cups green split peas 1 rib celery, coarsely chopped 1 large carrot, chopped 1 small onion, chopped 1/4 teaspoon thyme Dash red pepper 1 bay leaf Salt Pepper Combine water, peas, celery, carrot, onion, thyme, red Read More …
3 tablespoons butter 1 medium onion, diced 6 cups diced butternut squash, peeled, deseeded 2 tablespoons minced fresh ginger 2 tablespoons minced fresh garlic 1/4 cup bourbon 5 cups chicken stock or canned chicken broth 2 cups heavy cream 1/2 Read More …
2 tablespoons butter 1 small onion, chopped 1 tablespoon curry powder 1 tablespoon all-purpose flour 5 cooking apples, peeled, cored and chopped 3 cups warm water 3 teaspoons vegetable base or bouillon granules 3/4 cup half-and-half 1/8 teaspoon ground white Read More …
1 medium yellow onion, chopped (1 cup) 2 teaspoons fresh garlic, minced 2 tablespoons vegetable oil 4 cups chicken stock 1/4 cup chopped green pepper (optional) 1 x 15 oz can tomato purée 1 tablespoon finely minced jalapeño pepper (optional) Read More …
1 (14-ounce) can artichoke hearts, drained 1-1/2 cups chicken broth 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon ground white pepper 1 cup heavy cream In a blender puree artichoke hearts with chicken broth. Place mixture in a saucepan Read More …
1 small onion, chopped 3 garlic cloves, chopped 1 tablespoon pure olive oil 4 (15-ounce) cans black beans, undrained 1 (4 1/2-ounce) can chicken broth 3 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/2 teaspoon dried crushed red pepper Read More …
2 tablespoons canola oil 2 small onions, minced 4 garlic cloves, minced 2 stalks lemon grass, cut into 1-inch pieces 1 tablespoon each: Thai red curry paste and freshly grated ginger Zest and juice of 2 limes 2 quarts chicken Read More …
2 acorn squash 4 tablespoons butter 1 onion, chopped 4 tablespoons all-purpose flour 5 cups chicken broth 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1 cup heavy cream 1 cup pumpkin seed, toasted Preheat oven to 375°F. Cut acorn Read More …
2 tablespoons sesame oil 2 pounds fresh boneless, skinless chicken breasts, sliced into 1/2-inch pieces 1 teaspoon grated gingerroot 1/2 cup sherry 1/2 teaspoon salt 1 1/2 cups warm water 1 teaspoon granulated sugar 1/2 cup sliced mushrooms 1/4 pound Read More …
4 tablespoons olive oil 1 onion, chopped 1 cup sliced green bell pepper 1 cup chopped celery 2 garlic cloves, crushed 1 (28-ounce) can whole tomatoes 1 (8-ounce) can tomato sauce 1 cup clam juice 1 cup dry white wine Read More …
2 pounds asparagus spears, sliced 2 cups leeks, sliced 4 green onions, sliced 1 red potato, chopped 3 tablespoons butter 4 cups water 1 teaspoon beef base or bouillon granules 1 cup heavy cream 2 tablespoons dried tarragon 2 tablespoons Read More …
1 pound ground chuck 1/4 pound pork sausage 1 onion, chopped 1 egg, beaten 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 cup milk 1/4 cup chopped fresh basil 1/2 cup cornmeal 6 cans (14.5 Read More …
Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas 3 tablespoons vegetable oil 2 tablespoons unsalted butter 3 cloves garlic, thinly sliced 2 pounds red onions, thinly sliced 1/4 cup dry white wine 1/4 cup balsamic vinegar 1/4 cup Read More …
This savory soup is very popular in Mexico and is traditionally served alongside warm corn tortillas. 1/2 pound lean ground beef 1/2 pound ground pork 1 large egg 1/2 cup cooked brown rice 1 cup chopped onion, divided use 1/2 Read More …
3 large onions, diced 4 tablespoons bacon grease 1 (16-ounce) can tomatoes 1 (4-ounce) can diced green chilies 1 cup diced potatoes 1 quart water 3 teaspoons beef base or bouillon granules 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin Read More …
For when you’re feeling more like cooking, this chicken soup is a little different and really delicious. I rarely ever use MSG but I did add it to this although I’m sure you can omit it if you want. This Read More …
For chicken : 1 whole chicken, cut up 1-1/2 gallons water 1 tablespoon chicken base For Soup : 1 tablespoon canola oil 3/4 cup diced onion 3/4 cup minced tomato 1/2 tablespoon minced garlic 1 teaspoon oregano 1/2 tablespoon chili Read More …
1/4 cup butter 1 large onion, coarsely chopped 2 cloves garlic, finely chopped 1 acorn squash, peeled, seeded and cut into 1-inch pieces (1 1/2-pounds) 1 medium potato, peeled and cut into 3/4-inch pieces 1/2 cup pitted dried plums 6 Read More …
30 ml butter 1 tbsp 1 small onion, chopped 500 g carrots, diced 1 lb 500 ml vegetable broth 2 cup 30 ml raw white rice 2 tbsp salt & pepper to taste 2 ml dried thyme, crumbled 1/2 tsp Read More …
3 1/4 cups pumpkin flesh 2 1/2 cups corn kernels, fresh or canned 1 onion, chopped small 1 cup of milk 3 cups of vegetable stock or water Salt, pepper to taste Butter to saute the vegetables Melt a spoonful Read More …
15 ml butter 1 tbsp 1 onion, chopped 30 ml all-purpose flour 2 tbsp 750 ml chicken broth, heated 3 cup 3 medium zucchini, sliced salt & pepper to taste 125 ml evaporated milk 1/2 cup In a saucepan; melt Read More …
1 acorn squash, cut in half & seeds removed 7 ml butter 1 1/2 tsp 1 small onion, chopped 7 ml fresh ginger, peeled & chopped 1 1/2 tsp 1 garlic clove, chopped 1 large ripe pear, peeled & chopped Read More …
Source: 410 Diner, San Antonio, Texas 8 medium white onions, sliced 1/4 cup extra virgin olive oil 3 teaspoons fresh garlic purée 2 teaspoons fresh or dried thyme leaves 1 teaspoon cracked black pepper Pinch of kosher salt 1-1/2 cups Read More …
This recipe is hotel executive chef David Bull’s adaptation of Texas cooking maven Helen Corbitt’s original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute Cheddar, which was called for in Read More …
3/4 cup butter 1/2 cup 1/8th inch diced celery 1/2 cup flour 2-1/2 pints chicken stock 2 TBSP Parmesan Romano Cheese 1/4 teaspoon Accent (MSG) 1/2 cup 1/8th inch diced carrots 1/2 cup 1/8th inch diced onion 1/2 teaspoon dry Read More …
5 cups Milk 1/2 lb Almonds, blanched; finely ground 1 teaspoon Almond extract 2 cups Rice, cooked 1/3 cup Sugar 1/4 cup Raisins or currants Yield: 6 Servings Heat milk just to simmering in a large saucepan. Add all the Read More …
Pozole is one of the best known dishes of Jalisco, Mexico, but it has found its way into Mexican restaurants in Texas. Traditional pozole recipes can require most of a day to cook, but this version takes a little less Read More …
Cubed beef, leftover 2 c. carrots, sliced thin 1 c. celery, thin sliced 3/4 c. chopped green pepper 1 lg. onion, diced 1/2 c. barley 1/4 chopped parsley 1-2 beef bouillon cubes 2 tsp. salt 3/4 tsp. dried basil 2 Read More …
250 ml dried red lentils, rinsed 1 cup 10 ml vegetable oil 2 tsp 1 large onion, chopped 3 cloves garlic, finely chopped 1 jalapeno, seeded & chopped 5 ml ground cumin 1 tsp 2 L vegetable or chicken stock Read More …
10 ml oil 1 onion, chopped 225 g parsnips, peeled & chopped 875 ml vegetable stock 225 g broccoli florets – pepper to taste 75 ml corn kernels 25 g cheddar cheese, shredded In a large pan; heat oil. Add Read More …
125 ml broccoli, cut into florets 1 leek, sliced 1 celery stalk, sliced 1 garlic clove, crushed 375 ml potato, diced 1 L vegetable stock 1 bay leaf freshly ground black pepper In a large saucepan; add cut up broccoli Read More …
227 g fresh baby spinach leaves 625 ml milk 750 ml vegetable stock 250 ml cream cheese, flavoured with garlic and herbs salt & pepper to taste In a large pan; place spinach. Add milk and stock. Bring to boil, Read More …
50 ml butter 1/4 cup 2 onions, thinly sliced 2 garlic cloves, chopped 750 ml chicken stock 3 cup 250 ml potatoes, diced 1 cup 500 ml butternut squash, cubed 2 cup nutmeg salt & pepper to taste 250 ml Read More …
6 medium potatoes, peeled & halved 1.5 L water 6 cup 10 ml salt 1 tsp 4 slices back bacon 3 medium onions, chopped 1 chicken bouillon cube 25 ml soft butter 2 tbsp 45 ml all purpose flour 3 Read More …
1 onion, chopped 2 tablespoons butter 2 cups chicken broth 1 (16-ounce) can pumpkin 1/2 teaspoon granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon white pepper 1 cup half-and-half Saute chopped onion in Read More …
This is the perfect soup for the onion lover, served on it’s own or as a sidedish it is sure to please. Feel free to substitute as necessary for the wine/vermouth if you choose 1 tbsp. vegetable oil 3/4 lb. Read More …
1 kg parsnips, peeled & cut into chunks 2 apples, cored & quartered 1 onion, diced 1.4 L chicken broth 2 ml salt In a large pot; add parsnips, apples, onion, chicken broth and salt. Bring to boil. Reduce heat Read More …
Makes 6 to 8 servings 1/2 cup wild rice, uncooked 2 tablespoons butter or margarine 1 cup onion, chopped 4 cups chicken broth 16 ounce can pumpkin 1/8 teaspoon white pepper 1 cup heavy cream chives, parsley or roasted pumpkin Read More …
6 each white or yellow onions 1/4 pound butter (1 stick) 1/4 cup sugar 1/4 cup sherry 1 quart beef stock 1 quart chicken stock 1 tablespoon black pepper Cut the tops and bottoms off the onions and slice them Read More …
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
4 cups chicken stock 2 leeks, white part only 1/2 cup chopped onion 1/3 cup chopped celery 6 sprigs fresh parsley 1/2 teaspoon turmeric 1 1/2 cups Wisconsin Cheddar cheese 1/4 teaspoon white pepper 1/4 teaspoon paprika 1/4 teaspoon nutmeg, Read More …
500 g whole chicken, cut up 1 lb 500 ml cold water 2 cup 2 carrots, cut in chunks 1 onion, chopped 2 celery stalk & leaves, cut in chunks 1 fresh sprig thyme salt & pepper to taste 125 Read More …
You need (for a 5 to 6-liter pot): Meat for the broth (pork, or beef, or chicken, better with good bones for rich broth) Or – for lenten (vegetarian) Borshch – kidney beans instead of meat Beetroots (red table beets) Read More …
This is beef a la bourguignonne (in the manner of Burgundy, a region in France) – tender morsels of beef swimming in an aromatic wine broth, accompanied by fresh mushrooms and onions. 1 tablespoon vegetable oil 2 pounds round steak, Read More …
Yield: Makes 1-1/2 qts. English cucumber, peeled, seeded, cut in pieces 1 large Red-wine vinegar 1/4 cup Extra-virgin olive oil 2 Tbsp. Kosher salt 1-1/2 Tbsp., about Heirloom tomatoes, peeled 4 lb. White onion, diced 1/2 Garlic cloves 3 Jalapeno Read More …