Free Recipes Archive
serves 15 – 20 10 ounces evaporated milk 8 ounces sharp white Cheddar cheese, shredded 1 pound white American cheese, cut into 1/2-inch cubes 4 ounces diced green chiles 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher Read More …
serves 20 1 (25-ounce) package Parkerhouse Roll Dough (such as Bridgford), thawed 6 tablespoons unsalted butter, melted 1 1/2 teaspoons garlic salt Line 2 baking sheets with parchment paper. Roll each dough piece into an 8-inch stick, and place on Read More …
serves 4 1 (8-ounce) container mascarpone cheese 1 garlic clove, grated with a Microplane grater (1/4 teaspoon) 2 teaspoons kosher salt, divided 3 medium (8-ounce) zucchini, sliced lengthwise into 1/8-inch-thick planks 2 (8-ounce) ears fresh yellow corn, husks removed 1/4 Read More …
serves 6 1 1/2 pounds large peeled, deveined raw shrimp, tail-on 1 teaspoon crushed red pepper 1 1/2 tablespoons grated lemon zest, plus 1 tablespoon fresh juice (from 2 lemons), divided 4 tablespoons extra-virgin olive oil, divided, plus more for Read More …
serves 4 4 lemons Rice bran oil or neutral cooking oil (such as canola, grapeseed, or vegetable oil) 4 large globe artichokes (10- to 12-oz. each) 3/4 teaspoon kosher salt 4 ounces Pecorino Romano cheese, grated (about 1 cup) Lemon Read More …
Makes enough to dip three pounds of big shrimp 1 cup ketchup 1 tablespoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon ancho or other mild chili powder Pinch cayenne pepper 1 tablespoon juice from 1 Read More …
Enough olive oil to deep fry 2 pound eggplant, cut into 1″ cubes 1 large yellow or sweet-variety onion, chopped medium-small 1 to 2 celery ribs, thinly sliced Kosher salt and freshly ground black pepper, to taste 3 tablespoons tomato Read More …
This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad. Feta is a great alternative to ricotta salata. If you’re put off by the sharpness of fresh onion, pour the Read More …
serves 10 3 large zucchini, finely grated 1/2 teaspoon salt Batter: 1 large egg 5 tablespoons all-purpose flour 4 tablespoons Parmesan cheese 1/4 teaspoon salt ground black pepper to taste oil for frying Toppings: 1 tablespoon grated Parmesan cheese, or Read More …
Servings: 4 2 6-inch lengths baguette or ciabatta, cut open the long way 1 whole garlic clove, peeled 1 large (12 ounces is ideal) tomato, quartered or a few campari (golf-ball sized) tomatoes, halved A couple tablespoons olive oil Flaky Read More …
Salad Olivier was invented and served for the first time at the Winter Palace to Tsar Nicholas II by his French chef, Monsieur Oliver. Unlike his royal employer, the chef escaped from Russia after the Revolution and prospered as proprietor Read More …
Pilotas (Meatballs) – Pilota – Catalan for ball – is a recipe of Arab origin, although originally it did not use pork but other meats, especially lamb. It is part of many classic Catalan dishes, and also delicious simply as Read More …
A drizzle of white chocolate on top gives these muffins just the right amount of sweetness to make them a true breakfast treat. Serve them for a quick morning bite, or pass them around as an appetizer for a hearty Read More …
Many stores carry a variety of Cajun blends, or create your family’s favorite. A tasty appetizer or tailgating dish. Be sure to have Blue cheese dressing and celery sticks to serve along side. 1 pound ribs, cut into 1-rib portions, Read More …
Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some Read More …
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go Read More …