Free Recipes Archive
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
6 cups bread flour (or slightly more to bring dough to proper consistency) 2 tablespoons granulated sugar 1/4 cup lard 1 tablespoon salt 2 tablespoons wheat gluten 2 tablespoons yeast 2 cups warm water Grease a large bowl, and set Read More …
Source: Chef Jim Cropper – Bahama Breeze Restaurant, Phoenix, Arizona 2 sheets parchment paper 2 fresh mahi-mahi fillets 1 teaspoon adobo seasoning 1/4 teaspoon ground annatto seed 4 slices vine ripened tomato 4 sprigs fresh thyme Vegetable Sauté Preheat oven Read More …
Source: Chef James Cropper, Bahama Breeze Restaurant, Phoenix, Arizona 6 tablespoons olive oil 10 jumbo sea scallops Sea salt and freshly ground black pepper to taste 2 tablespoons red bell pepper, finely diced 2 tablespoons yellow bell pepper, finely diced Read More …
Source: Chef Fred Shrock from Bahama Breeze Restaurant 2 tablespoons olive oil 1 pound Conch meat, chopped 2 tablespoons garlic 1-1/2 cups onions, diced 1/2-inch 1/2 cup celery, diced 1/2-inch 3 tablespoons tomato paste 1 quart chicken broth 2 teaspoons Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
