Free Recipes Archive
Serving Size : 6 1 pound fresh green beans cut into 1 1/2-inch-long pieces 3 tomatoes halved and thinly sliced 1 onion, thinly sliced 1 large red bell pepper halved and cut into thin strips 1 large green bell pepper Read More …
Makes 10 servings 4 pounds medium-size red onions 3/4 cup olive oil salt and pepper 6 tablespoon butter 3 tablespoon sugar 6 tablespoon balsamic vinegar 1 tablespoon fresh parsley, chopped Preheat oven to 500F. Line 2 large baking sheets with Read More …
1/4 cup olive oil 1 large onion, halved and thinly diced 4 medium red bell peppers, cut into 1/4 inch strips 4 medium green bell peppers, cut into 1/4 inch strips 1/3 cup minced fresh parsley 1/3 cup shredded fresh Read More …
Serves 4 2 teaspoons balsamic vinegar 2 teaspoons red wine vinegar 1 medium garlic clove; minced 1/2 teaspoon hot red pepper flakes, or to taste 1/4 teaspoon salt 1/4 cup extra-virgin olive oil 1-1/2 pounds steamed broccoli 12 large black Read More …
3 pounds Salmon; skin on one side; fresh King Salmon works best for this recipe 3 tablespoons Balsamic vinegar 1/4 cup Vegetable oil 2 tablespoons Brown sugar 1 tablespoon Honey 2 1/2 tablespoons Soy sauce Wash and prepare salmon. I Read More …
Makes 4 appetizer servings For the quail: 4 boned quail 1 cup Balsamic Vinaigrette [recipe below] Separate the quail legs from the breasts. Arrange the pieces in a single layer in a bowl and drizzle with the vinaigrette. Cover and Read More …
1 tablespoons butter, melted 2 tablespoons balsamic reduction 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 2 pounds salmon fillets To reduce balsamic vinegar, boil about 2 cups until thick and syrupy. Store leftovers in fridge and drizzle on just about Read More …
1/2 cup balsamic vinegar 2 tablespoon water 1/2 cup olive oil 2 tablespoon sesame seeds 1/4 teaspoon salt 1 teaspoon vegetable seasoning 1/2 teaspoon pepper 1/4 teaspoon sugar Except for the olive oil, combine all ingredients in a bottle. Shake Read More …
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 (14-ounce) can quartered artichoke hearts, drained 1 large red bell pepper, cut into thin strips 1 cup small pitted Read More …
2 lb New Red Potatoes * 1 cup Sour Cream 1/4 cup Balsamic Vinegar 1 tablespoon Olive Oil 2 teaspoon Salt 1/2 teaspoon Fresh Ground Pepper 1 cup Sliced Scallions 1-1/2 cup Coarsely Chopped Celery 1 cup Sliced Radishes Romaine Read More …
4 to 6 pounds California lamb ribs Water 1 1/4 cups balsamic vinegar (red), divided 3/4 cup olive oil Salt, as needed 3 tablespoons chopped garlic 3 tablespoons chopped, fresh rosemary 1/4 cup honey Braise ribs in water for about Read More …
1 1/4 cups balsamic vinegar (red), divided 3/4 cup olive oil 4 to 6 pounds California lamb spareribs Salt, as needed 3 tablespoons chopped garlic 3 tablespoons chopped, fresh rosemary 1/4 cup honey Whisk together 3/4 cups vinegar and olive Read More …
1/2 C dark mustard seed 2 tbs. dry mustard powder 1/2 C water 1/3 C balsamic vinegar 3 tbs. raspberry vinegar 2 tbs. sugar 2 teaspoons salt 1 clove garlic, minced Grind the mustard seed to the texture of a Read More …
2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons whole-grain mustard Salt and freshly ground black pepper to taste Makes about 1/3 cup In a small bowl or a jar with a tight-fitting Read More …
Makes 1-1/3 cups 1/4 teaspoon kosher salt, plus a little more if needed 1 teaspoon finely chopped garlic 2 tablespoons finely chopped shallots 1/3 cup balsamic vinegar, plus extra, if needed 1 cup extra-virgin olive oil, plus extra, if needed Read More …
Chef Tony Liu of August – New York, NY Serves: 6 Special Equipment: 6 2-ounce ramekins 1 envelope unflavored gelatin 2 1/4 cups heavy cream 2/3 cup plus 2 Tablespoons sugar 1 3/4 cup creme fraiche 1 pint fresh strawberries Read More …
Yield: 4 servings ROASTED SHALLOT BALSAMIC VINEGAR SAUCE 2 c Beef stock 1-1/4 c Balsamic vinegar 1/2 lb Butter cut into small pieces 8 Shallots; roasted and finely chopped Salt and Pepper (to taste) LOIN OF LAMB EN CROUTE 4 Read More …