Free Recipes Archive
Yield: 20 servings. Rendered pork fat 1 pound bacon or other cut of pork, chopped 2 large onions, chopped 2 bunches collard greens, stems removed and greens chopped 1 teaspoon black pepper Salt to taste 1 quart chicken stock Add Read More …
6 large onions 3 Tablespoons butter 2 Tablespoons flour 1 cup milk 1 cup cream 1/4 cup parmesan cheese, grated 1 teaspoon mustard salt, pepper and paprika Finely slice the onions. Heat the butter in a skillet and cook onion Read More …
from kitchen manager Michael Reeves, Jose Muldoon’s 4 cups dry black beans Water (can use chicken or beef broth) 1 small onion, diced 1 fresh jalapeno, cleaned, de-seeded, diced 1-1/2 cups diced tomatoes 1 teaspoon cayenne pepper 1 tablespoon salt Read More …
3/4 lb fresh green beans 1/2 cup water 1 tablespoon butter or margarine 1 tablespoon soy sauce 2 teaspoon sesame seeds, toasted In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for Read More …
2 teaspoons olive oil 1 onion, chopped 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices 1/2 teaspoon dried basil, crumbled 1/4 teaspoon dried thyme, crumbled 1 can (14-3/4 ounces) stewed tomatoes 1 cup canned chick-peas, drained and rinsed Read More …
Serving Size : 4 1/2 pound small Jerusalem artichokes 1/2 Red pepper, diced, sliced 2 tablespoons Fresh lemon juice 3/4 pound Fresh green beans 1 tablespoon Walnuts, chopped 20 milliliters Garlic, minced Pepper to taste 2 teaspoons Walnut oil Wash Read More …
1/2 cup yellow corn grits 1-1/2 cups chicken broth, divided 2 cloves garlic, minced 1/2 cup (2 ounces) crumbled feta cheese 1 red bell pepper, roasted, peeled and finely chopped Non-stick cooking spray Combine grits and 1/2 cup broth; mix Read More …
Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8 servings if served with 3 other dishes. 1 teaspoon dried shrimp 2 tablespoons sherry 6 small Chinese mushrooms 2 fresh green hot peppers 1 green bell Read More …
Souce: El Torito Executive Chef Pepe Lopez 1-1/4 cups green cabbage, shredded fine 1/4 cup red cabbage, shredded 2 tablespoons Italian vinaigrette 1 teaspoon juice from canned jalapenos Place green and red cabbage in suitable mixing bowl and toss well Read More …
Source: Falafel Hut, Knoxville, Tennessee 1 cup rice 1 large onion, diced 2 bunches fresh parsley, chopped 6 tomatoes, diced 1/2 cup olive oil 1 tablespoon salt 1/2 tablespoon ground black pepper 1/2 tablespoon allspice 1/2 teaspoon crushed red pepper, Read More …
1 tablespoon olive oil 1 tablespoon butter or margarine 3 medium leeks, sliced 2 large red peppers, cut into thin strips 2 lbs green beans, trimmed 1 large clove garlic, minced 1-1/2 teaspoons salt 1 teaspoon grated lemon peel 1/4 Read More …
1 small head cauliflower 2 medium red peppers 1 medium yellow pepper 2 ribs celery 3 small pickling cucumbers 1 lb. carrots (baby carrots are especially nice) 2-3 small Japanese eggplants 3 cups white-wine or rice vinegar 2-1/2 cups water Read More …
2 pounds fresh green beans 1/2 cup olive oil 2 slices thick bacon, cubed 2 medium onion, chopped 1 small garlic clove 2-3 cups sautérne 1 tablespoon Lea and Perrins Worcestershire sauce Tabasco Salt Prepare green beans. Pour olive oil Read More …
8 small (Japanese) seedless eggplants 4 cloves of garlic, finely chopped 4 eggs 2 medium tomatos 1/3 cup of cooking oil salt black pepper (6 servings) Bake the eggplants in oven until cooked. This occurs when the eggplants swell and Read More …
1/4 lb Eggplant, diced into 1 inch cubes 1 medium cucumber, sliced very thickly 1/4 teaspoons salt 8 large button mushrooms, washed 16 small new potatoes 2 nectarines/peaches, pitted and quartered 1 red and 1 orange pepper, cut into squares Read More …
1 bunch broccoli, cut into flowerettes 1 tablespoon oil 1 jalapeno or serrano, chopped 1 inch ginger, minced 1 bud + 5 cloves garlic, slivered dash MSG (optional) 1 tablespoon soy sauce 1-2 tablespoon cornstarch 1/2 cup chicken broth Heat Read More …
Try this recipe with toasted pine nuts for a distinctive flavor. 4 pounds thin asparagus spears, ends trimmed 4 tablespoons butter Zest of 1 lemon Steam the asparagus until it just becomes tender. While asparagus is cooking, cut the butter Read More …
7 cups water 2 cups wild rice (about 12 ounces) 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded 2 tablespoons (1/4 stick) butter 2 cups finely chopped onions 2 teaspoons crumbled dried sage leaves Read More …
Makes 4 servings 4 whole Idaho potatoes, baked 1 onion, chopped 1 garlic clove, mashed 1 10 ounce package frozen broccoli 1-1/2 cups fat free vegetable broth, or chicken broth, plus some additional broth for sautéing 1 teaspoon vinegar 1 Read More …
1 and 1/2 pounds zucchini 1/2 cup thinly sliced yellow onion 1 tablespoon olive oil 2 teaspoon coarsely chopped garlic 1 tablespoon chopped Italian parsley 2/3 cup canned Italian tomatoes, coarsely chopped, with their juice 1 teaspoon salt Freshly ground Read More …
1 whole cauliflower 1 onion, pureed 1 cup mayonnaise 3/4 cup cheddar cheese, grated 1 tablespoon lemon juice Clean and remove any leaves from cauliflower. Steam whole until tender (approximately 20 minutes to 1/2 hour depending on size of cauliflower. Read More …
2 lb green beans, trimmed 1 teaspoon olive oil 2 teaspoons balsamic vinegar 1 tablespoon basil, minced salt & pepper to taste In a large bowl; toss all ingredients until beans are well coated. Place on non-stick baking sheet in Read More …
4 tablespoons olive oil 4 garlic cloves, thinly sliced 1/2 medium red onion, thinly sliced 2 pounds spinach leaves or dandelion greens, tough stems removed, well rinsed but not dried 1/2 cup fresh lemon juice Salt and freshly ground black Read More …
Source: Willkommen Old World German Restaurant, Huntington Beach, California 2 heads red cabbage, thinly sliced 1/2 cup red wine vinegar 1/4 cup apple juice 1/4 cup granulated sugar 1 cinnamon stick 1 clove 1 bay leaf Salt and pepper 1/4 Read More …
1/4 cup butter or margarine 1/4 cup all-purpose flour 1/4 teaspoon Salt 1/4 teaspoon white pepper 2 cups milk 1 cup (4 oz.) Sargento. Chef Style Shredded Cheddar Cheese 3 cups cooked wild rice (prepare in advance and refrigerate) 1 Read More …
1 can Mixed Vegetables, (16 oz.) 1 can Hominy, (16 oz.) 1 can Mushrooms, chopped, (6 oz.) 1 can Green Beans, (16 oz.) 2 cans Cream of Mushroom Soup, (10 ounce each) 8 ounces Cheddar Cheese, dairy free 16 ounce Read More …
Servings: 4 Oil for deep frying 1 Envelope vegetable soup mix 1 cup Asparagus, finely chopped 1/4 cup Water chestnut, finely chopped 20 Won Ton wrappers (3″ square) Soy sauce, (optional) In uncovered electric skillet, heat 3/4 inch of oil Read More …
2 heads “wet” garlic (or twice the amount dried garlic) Use “wet” garlic. Separate the cloves from 2-3 large fresh heads of wet garlic (allow at least twice the quantity of dried garlic). Put them in a pan, cover with Read More …
Serves 4 1 tablespoon peanut oil 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon grated zest and 3 tablespoons juice from 1 large orange 1 medium garlic clove, peeled 1 piece (about 1 inch) fresh gingerroot, peeled 1/4 teaspoon Read More …
4 Large artichokes 1 Lemons 2 Butter 1 head Lettuce 2 strips Bacon 1 cup Dry white wine 1 lb unshelled Peas 1 lb Celery 1/2 head Fennel 1 Carrot 8 Small new potatoes 1 large Tomato Salt Pepper Trim Read More …
4 artichokes juice of 2 lemons 1 large onion, thinly sliced 160 ml olive oil 4 carrots, sliced 6 teaspoons dill 350 ml water 250 gr. potatoes, peeled and sliced salt and pepper Prepare the artichokes. Heat the olive oil Read More …
Yield: 4 Servings 1 tablespoon Vegetable oil 2 cup Mushrooms, chopped 1 cup Onions,chopped 1-1/2 cup Pearl barley, cooked 2 tablespoon Parsley,chopped 1/4 teaspoon Thyme 1/4 teaspoon Pepper 1 cup Monterey jack,shredded 4 med Bell peppers 1 cup Marinara sauce Read More …
1/4 cup onion 1 clove garlic, minced 2 teaspoons olive oil 5 cups sliced zucchini (1-3/4 lbs.) 1 bay leaf 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1/3 cup water 2 cups unpeeled, chopped tomato 1 Read More …
salt and freshly ground pepper 2 pounds zucchini, coarsely grated 2 eggs, beaten 1 bunch scallions, thinly sliced 1 cup dried bread crumbs 2 cloves garlic, minced 1/2 cup parsley, chopped 1 tablespoon basil, chopped 1 teaspoon mint, chopped olive Read More …
1 lb. jimmy dean sage sausage 1/2 lb. monterey jack cheese 1 box stove top stuffing for pork 1 box shake and bake for pork 1 can jalapeños 1 egg, beaten Cook stuffing mix according to package directions. Combine sausage Read More …
2 cans green beans, drained 2 cups water 1 tablespoon sugar 1/2 teaspoon pepper 4 ounces raw diced bacon or cooked diced ham 4 ounces diced onions Using the colander, thoroughly drain green beans. Mix water, sugar and pepper until Read More …
Metric Ingredient Imperial 6 tomatoes 6 10 ml butter 2 teaspoons 1 small onion, finely chopped 1 1 clove garlic, minced 1 1 package (12 oz / 340 g) frozen chopped spinach, thawed & drained 1 75 ml milk 1/3 Read More …
Originating from royal kitchens, korma is a dish associated with affluence. Traditionally meat-based, various vegetarian kormas are made these days. This healthy eating version is based on the principles of a traditional northern korma, but, instead of using cream and/or Read More …
1 red onion sliced 1 tablespoon minced ginger 1 cup sliced shiitake mushrooms 1 cup white cabbage, shredded 1 cup carrots, shredded 1 cup chopped garlic chives or chives 1 teaspoon white pepper 1 teaspoon sesame oil 1/4 cup chopped Read More …
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
1 lb. hamburger, browned and drained 1 cup water 1-1/2 cup carrots, sliced 3 ounce (2 pkg.) Ramen Oriental noodles 2 cup cabbage, chopped spice from pkg. of noodles 1/2 cup chopped onion 1/4 cup green pepper Cook hamburger (after Read More …
2 pounds large yams 1/2 teaspoon salt 3/4 cup light brown sugar 1/4 cup butter 1/3 cup dark rum Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring Read More …
Yaki-soba noodles can be found in the oriental foods sections. White rice may be substituted for the noodles if desired. 1 lb. meat, cut into strips (chicken, beef or pork) 1 cup shredded cabbage 1 cup shredded carrots 1 cup Read More …
Source: Xochimilco Mexican Restaurant, Sacramento, CA 3 ounces sliced cactus 2 ounces sliced onions 1/2 teaspoon minced garlic 1 or 2 Japanese chiles, minced 1/2 teaspoon chili powder 1 or 2 dashes salt 1 package flour tortillas Heat pan and Read More …
2 lbs. small zucchini 2 medium onions, sliced thinly 2 tablespoon butter 2 cup canned whole tomatoes 1/2 teaspoon each salt and pepper 1/2 cup grated Parmesan cheese Wash small zucchini and slice without peeling into 1/4 inch slices. In Read More …
2 tablespoons unsalted butter 1/4 cup pecans (1 oz), coarsely chopped 1 lb zucchini, cut into 1/4-inch-thick matchsticks 1/2 cup Parmesan curls (shaved with a vegetable peeler from a piece of Parmesan) Melt butter in a large heavy skillet over Read More …
2 cups fresh zucchini, grated 2 cups cheddar cheese, grated 4 cups cracker crumbs, crushed 1 medium onion, chopped 2 eggs 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl; mix all ingredients together. Form into patties. Fry in Read More …
6 medium unpeeled zucchini, cut into 1/2 inch pieces 2/3 cup sour cream 2 tablespoons butter 2/3 cup grated sharp cheddar cheese 1/2 teaspoon seasoned salt 1 teaspoon pepper 1/2 cup bread crumbs, crushed Preheat oven to 350 F. Steam Read More …
1 teaspoon chopped fresh rosemary 1/8 teaspoon freshly ground pepper 2-1/2 teaspoons olive oil 1 tablespoon raspberry-flavored vinegar 1 clove garlic, minced 2 ears fresh corn, husked 1 small zucchini, cut in half lengthwise (about 1/4 pound) 1 small yellow Read More …