Free Recipes Archive
2 tablespoon butter or margarine 2 tablespoon brown sugar 1 to 2 garlic cloves, minced 1 tablespoon lemon juice 2 teaspoon soy sauce 1/2 teaspoon pepper 4 salmon steaks (1 inch thick) In a small saucepan, combine the first 6 Read More …
1 4-pound whole salmon with head and tail, scaled, and cleaned 6 spring onions, chopped 5 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/3 cup white zinfandel wine 10 whole multicolored peppercorns 1/2 teaspoon cayenne pepper 5 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 …
4 halibut fillets, evenly cut (about 2-1/2 inch x 2-1/2 inch x 1 inch) 2 tablespoon oil 1 cup dry white wine Crust: 1 cup panko (Japanese bread crumbs) 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic 1 teaspoon Read More …
4 ounces diced bacon 1 large onion, chopped 6 cups fish stock 4 potatoes, peeled and diced 1 cup diced celery 1 pound Alaska halibut, cut into 1-inch cubes 2 tablespoons all-purpose flour 1/2 teaspoon sugar 3 tablespoons water 2-1/2 Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …
1 1/2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1/4 cup vegetable oil 3/4 cup milk 1 large egg 1 1/2 cups fresh blueberries 1/3 cup all-purpose flour 1/2 cup brown sugar, firmly Read More …
1-1/2 cups all-purpose flour 3/4 cup sugar 2-1/2 teaspoons baking powder 1 teaspoon salt 1/4 cup vegetable oil 3/4 cup milk 1 large egg 1-1/2 cups fresh blueberries 1/3 cup all-purpose flour 1/2 cup brown sugar, firmly packed 1/2 teaspoon Read More …
Serves 24. 4-1/2 quarts chopped mushrooms (45 ounces) 3/4 cup butter (6 ounce) 3 quarts cherry tomatoes halves (3 3/4 pounds) 1/4 cup minced garlic 4-1/2 quarts broccoli florets, blanched (39 ounces) 3 pints sliced carrots, blanched (24 ounces) 3 Read More …