Free Recipes Archive
Yield: 6 Servings 2 c Dry mustard 1 cup Firmly packed brown sugar 2 teaspoons Salt 1/2 teaspoon Turmeric 12 ounces Flat beer or ale Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With Read More …
1/2 cup cold water 1 cup dry mustard 1-1/4 cups dry white wine 1-1/4 cups white wine vinegar 1 small onion, chopped or 1/2 cup chopped shallots 3 large garlic cloves, pressed or minced 2 bay leaves 8 whole allspice Read More …
3 tablespoons Mustard powder 3 tablespoons Yellow mustard seeds 3 oz Red wine vinegar 3 oz Red wine 1/4 teaspoon Cinnamon 1/4 teaspoon Red pepper flakes 1/2 teaspoon Salt 2 tablespoons Brown sugar 1 teaspoon Herbe de Provence or fines Read More …
1/3 cup Coleman’s dry mustard 1/3 cup cider vinegar 2 teaspoons yellow mustard seeds 2 eggs 1/2 cup beer or water 2 tablespoons pickled jalapenos minced 2 tablespoons jalapeno pickling liquid 1-1/2 tablespoons molasses 1 tablespoon onion minced 1/2 teaspoon Read More …
2 c Dry white wine 1 large Onion, chopped 3 Garlic cloves, pressed 1 cup (4oz) dry mustard 3 tablespoons Honey 1 tablespoon Oil 2 teaspoons Salt Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer Read More …
1/2 Cup Powdered Mustard 1/2 Cup Warm Water 1/2 Cup Dry White Wine 1/2 Cup Red Wine Vinegar 5 teaspoon Flour 2-1/2 teaspoons Tarragon Leaves 2 teaspoons Salt 1/4 teaspoon Allspice In A Small Bowl Combine Mustard And Water. Set Read More …
1/2 c Dried minced onion 1/4 c Dried whole tarragon 2 tablespoons Dry mustard 1 teaspoon Black pepper 1 teaspoon Fennel seed 1 teaspoon Dried savory Tarragon Mustard Blend Vinaigrette 1 Olive oil 1/3 c White wine vinegar 2 tablespoons Read More …
Yield: 5 Cups 6 tablespoons Fennel seed; crushed 3 c Dry mustard 1-1/2 c Brown sugar; firmly packed 1-1/2 c Apple cider vinegar 1 tablespoon Salt 3/4 c Peanut or safflower oil Add mustard, brown sugar, vinegar, and salt to Read More …
Serving Size : 8 12 ounces poached Alaska halibut* 1 8 oz pkg cream cheese, softened 2 tablespoons fresh lemon juice 2 teaspoons grated onion 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic salt 1/4 teaspoon dill weed, Read More …
2 Red Grapefruit 1/2 cup dried apricots 1 cup water 1 pound Monterey Jack cheese, shredded 1 (5-ounce) jar Neufachatel cheese spread with pineapple 1 (3-ounce) package of cream cheese, softened 2 teaspoons poppy seeds 1 cup chopped walnuts Peel Read More …
Lightly pink and slightly sweet, this will make a different addition to a party buffet with some French bread for dipping. 3 heads of garlic, papery outer skin rubbed off 1/2 cup extra virgin olive oil, divided 4 small or Read More …
Yield: 1 2 quarts water 1-1/4 lb medium-size fresh shrimp; unpeeled 1 large shallot; peeled and quartered 1-1/4 cups low-fat sour cream 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon lemon rind; grated 1 tablespoon fresh lemon juice 1/4 teaspoon Read More …
4 Servings 1/4 cup cashews 2 cups packed spinach leaves, blanched for 1 minute 3 tablespoons fresh cilantro leaves 2 tablespoons fresh mint leaves (optional) 1/2 serrano chile, seeded and minced 1/2 teaspoon sea salt 1-1/2 teaspoons powdered agar agar Read More …
1 large Spanish-style onion (about 12 to 16 ounces) Cooking oil spray 1/2 pound grated Jarlsberg or low-fat Jarlsberg cheese 3 tablespoons butter or margarine, softened 2 tablespoons roasted red or yellow pepper Dash garlic powder 3 to 4 drops Read More …
Serving Size : 6 2 tablespoons margarine 1 small onion, chopped 1 clove garlic, minced 1-1/2 cups sliced fresh mushrooms 1/2 tablespoon tarragon 1 cup blanched whole almonds, (6 ounces) 1 tablespoon fresh lemon juice 2 tablespoons soy sauce dash Read More …
12 ounces cream cheese, well softened 4 ounces red caviar 2 1/2 tablespoons grated onion Salt White pepper In a bowl, combine cream cheese, red caviar, grated onion, salt and white pepper to taste. Force the mixture through a fine Read More …
1 small head garlic 2 tablespoons olive oil, divided 1 medium red onion, cut into 1/2 inch slices 2 tablespoons balsamic vinegar, divided 1/2 pound ripe plum tomatoes, cut into 1/4 inch slices 1/2 small eggplant, peeled and cut into Read More …
For mushroom pate 1-1/2 cups chicken broth 1 cup dried porcini mushrooms (about 1 ounce) 1 stick (1/2 cup) unsalted butter 3/4 cup minced shallot 2 garlic cloves, minced 1/4 cup dry Sherry 3/4 pound fresh shiitake mushrooms, stems discarded Read More …
1 (8 ounce) container soft cream cheese 1/2 cup shredded provolone cheese 1/4 cup grated Parmesan cheese 1/8 teaspoon garlic powder 1 (12 ounce) jar pepperoncini, drained, stemmed, seeded and chopped 1 plum tomato, diced Stir together cheeses and garlic Read More …
Fresh-tasting and generously laced with chives and parsley, this vegetable spread goes well on warm pita, rye, or brown bread. Have it with a glass of crisp white wine. You’ll want to remember this recipe when the zucchini crop comes Read More …
1 lb. of sharp cheddar cheese 1/2 cup of mayonnaise 1/4 cup of heavy cream 1 cup of chopped pecans 1 tablespoon of garlic 2 dashes of Tabasco sauce 1 teaspoon of cayenne pepper Shred cheese. Mix all ingredients, shape Read More …
1 head garlic 4 sun-dried tomatoes, not packed in oil 1 cup nonfat yogurt cheese, (strained yogurt) 1/2 teaspoon maple syrup 2 tablespoons fresh basil, chopped 1/2 teaspoon red pepper flakes 1/4 teaspoon sea salt, freshly ground loaf of Italian Read More …
Yield: 1 Cup 1 tablespoon Whole coriander seeds 6 tablespoons Whole mustard seeds (mixture of black and yellow) 1 tablespoon Green peppercorns 1/2 teaspoon Dried thyme 3/4 c Water 2 teaspoons Honey 1/4 c Red wine vinegar Toast coriander seeds Read More …
8 Servings 1/2 cup cashews 12 ounces canned pimentos, with liquid, smoked (or add 1 teaspoon liquid smoke) 2 tablespoons nutritional yeast 1 clove garlic 3 tablespoons fresh lemon juice 1-1/2 teaspoons sea salt 1/4 teaspoon ground nutmeg 1/2 teaspoon Read More …
Yield: 12 Servings Water Dry Mustard Powder Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let Read More …
1 lb chicken livers 1 cup chicken stock 1 onion sliced 2 cups butter or margarine room temp salt and pepper 1 tablespoon cognac or to taste In a pot combine, livers, stock, onion, and salt and pepper.Bring to a Read More …
Serving Size : 6 1 2 ounces can anchovy fillets, drained 1 tablespoon milk 2 tablespoons butter, softened 1 ounce Bel Paese cheese 1 teaspoon fresh lemon juice 3 pinches cayenne pepper 3 pinches ground nutmeg 1/4 teaspoon Tabasco® sauce Read More …
A creamy but light spread for crackers, this is also a wonderful dip for vegetables. This spread will keep, covered, several days in the refrigerator. 1 pound eggplant (see note) 1 large clove garlic, thinly sliced 1 bay leaf 2 Read More …
Source: It’s Greek to Me! – Minneapolis-St. Paul, Minnesota 4 to 6 red and green jalapeno peppers, roasted, skin peeled, and diced 1 pound Greek feta cheese, finely crumbled 1/4 pound cream cheese 1/4 cup extra virgin olive oil 1/3 Read More …
1 8 ounces cream cheese 2 tablespoons milk 2 tablespoons sour cream 3/4 cup chopped, toasted pecans 2 8 ounces cream cheese 1 4-1/2 ounce camembert cheese 1 4 ounces crumbled blue cheese 1 cup grated swiss cheese Have all Read More …
1/2 cup sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced 1 medium onion, chopped 11 oz jar roasted sweet peppers, drained 2 ripe tomatoes, peeled and chopped 1 tablespoon balsamic vinegar 1/2 teaspoon sugar 1 teaspoon oregano salt Read More …
1 2 ounces can anchovy fillets, drained 2 8 oz pkgs cream cheese, softened 1/4 cup sherry 2 tablespoons finely chopped stuffed green olives anchovy strips, for garnish pimiento strips, for garnish whole stuffed green olive, for garnish Mash drained Read More …
3 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, minced 20 thin wheat crackers 1/2 cup walnuts 1 egg 1 (15 ounce) can peas, drained 1/2 teaspoon seasoning salt salt and pepper to taste Heat oil in a Read More …
2 cups AM 7 Bean & Barley 1/4 cup Cooking liquid from beans 1 cup Minced fresh parsley 1/2 cup Tahini 5 tablespoons Lemon juice 1/4 cup AM Olive Oil 1 Garlic clove (juice from) 1/2 teaspoon Cumin 1/2 teaspoon Read More …
Source: Christini Ristorante, Orlando, Florida Yield: 8 cups 2 medium-size eggplants 1/2 bunch fresh dill Juice of 1/2 lemon 1 tablespoon olive oil 1 pint mayonnaise 1/4 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons freshly minced garlic Heat oven Read More …
1 Tablespoon extra virgin olive oil 1 medium onion, chopped 1 large clove garlic, finely chopped or pressed 8-10 ounces mushrooms, chopped 1 Tablespoon tamari soy sauce 1 teaspoon dried savory 1/2 teaspoon ground thyme 1/4 teaspoon ground nutmeg dash Read More …
50 g plain flour 50 g butter 300 ml milk salt and freshly ground pepper 100 g peas; cooked 100 g cottage cheese 1/2 medium cauliflower; cooked 50 g Lancashire cheese; grated 2 carrots; chopped 1 onion; chopped cucumber; to Read More …
Source: Houlihan’s Restaurant Group, Kansas City, Missouri 1-3/4 cups pasteurized egg yolks 1/4 cup granulated sugar 2 tablespoons plus 2 teaspoons salt 2 tablespoons plus 2 teaspoons dry mustard 3 quarts plus 2 cups salad oil 1 cup white vinegar Read More …
This spread tastes great served with raw vegetable dippers or lower-fat crackers. 1 tablespoon butter 3 cups diced mushrooms 1/2 cup finely crushed soda crackers 1 teaspoon butter 3/4 cup chopped green onion 1/2 cup shredded light Monterey Jack cheese Read More …
1 teaspoon light oil (sunflower, etc.) 1 small onion, chopped 3/4 pound fresh mushrooms, chopped 1/2 pound green beans, trimmed and cut into 1″ pieces 1/4 cup walnut meats 1/4 cup water Salt and ground black pepper to taste Heat Read More …
If you use a food processor, you will no doubt have the perfect mayonnaise, a mixing bowl takes more effort. 2 egg yolks 1 teaspoon red wine vinegar 1/2 juice of half lemon 1/4 teaspoon white pepper 1/8 teaspoon salt Read More …
YIELD: 2lbs. 8 portions 1 oz Butter 1 crushed Garlic clove 1/2 Spanish onion, 1/2″ dice 1 oz Chicken livers, chopped 2 tablespoons Port Wine 1/2 litre 35% cream 8 oz Lamb chump, minced 2 lb Ground beef 2 tablespoons Read More …
5 to 6 lb. chine end pork loin, including fat 4 to 5 teaspoon salt 2 teaspoons ground black pepper 1/2 teaspoon ground allspice 2 bay leaves a pinch of nutmeg a pinch of thyme 2 cups water Preheat oven Read More …
Source: The Knick, Milwaukee, Wisconsin 2 tablespoons olive oil (about) 1 pound Portobello mushrooms, cleaned and diced 1-1/2 cups diced yellow onions 1 tablespoon finely chopped garlic (2 to 3 cloves) 16 ounces cream cheese, room temperature 1/2 teaspoon onion Read More …
12 ounces strained horseradish 1 quart heavy cream 1-1/2 teaspoons salt 1-1/2 teaspoons white pepper 1-1/2 teaspoons Tabasco sauce 2 teaspoons Grey Poupon Dijon Mustard Fill mixing bowl half full with ice and swirl around inside of bowl to chill. Read More …
Serving Size : 12 12 strips bacon, crisp fried and — crumbled 2 cups shredded cheddar cheese 1/2 cup chopped toasted almonds 1/4 cup chopped green onions 1/2 cup mayonnaise dash Tabasco® sauce Combine the bacon, cheese, almonds, green onions, Read More …
This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York. 1 cup pitted Read More …
1 pound Gorgonzola or Bleu cheese 1 pound ricotta cheese 2 cloves garlic, chopped 1 cup chopped walnuts 4 fresh sage leaves salt, to taste cheesecloth Chop garlic. Add to 1/4 cup of water in a small saucepan. Cook until Read More …
Serving Size : 8 3-1/2 tablespoons butter 1/3 pound bacon, diced 1 cup onion, chopped 1 pound turkey or veal, cubed 3/4 teaspoon Hungarian paprika, sweet 1/4 pound mushroom, quartered 1/3 pound chicken liver 1/4 teaspoon salt In skillet, melt Read More …