Free Recipes Archive
1-1/2 pounds ground beef 4 slices sweet onion (1/2-inch) Vegetable oil 8 slices Swiss process cheese food 1/4 cup mayonnaise 1 tablespoon Dijon-style mustard 4 crusty rolls, split, toasted Romaine lettuce, tomato slices Lightly shape ground beef into four 3/4-inch Read More …
Borrowing the flavors of South East Asia, this is a delicious stir-fry of vegetables available year-round. Use a milder or hotter curry powder to vary the spice. For a really saucy dish to serve over rice or noodles double the Read More …
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
This simple stir-fry of Chinese long beans in a vegetarian oyster sauce is true to the spirit of Chinese Buddhist cuisine, hence the name, “Temple Long beans.” Pressed five-spice tofu, vacuum-packed and with the consistency of a firm cheese, is Read More …
8 ounces bean threads (a.k.a. cellophane noodles) 1/2 pound cooked, peeled and deveined shrimp Julienned green onions, carrots and cucumber for garnish Chopped cilantro for garnish Dressing 6 tablespoons soy sauce 6 tablespoons rice vinegar 2 tablespoons oyster sauce 6 Read More …
Dash of salt Dash of white pepper 1 teaspoon sesame oil 3 slices ginger, smashed 3 stalks green onions, smashed Garnish 2 tablespoons green onions, julienned 2 tablespoons fresh ginger, peeled and julienned 1 ounce hot (temperature) oil 2 ounces Read More …
Juice of 2 limes 1/2 teaspoon kosher salt 2 teaspoons granulated sugar 1/2 teaspoon oyster sauce 1/4 teaspoon minced garlic 1/4 teaspoon minced ginger 1/4 teaspoon Sriracha chili sauce (or substitute 1/8 teaspoon Tabasco) For Fish 10 ounces halibut filet Read More …
Source: August Moon Chinese Bistro, Louisville, Kentucky Chop and measure all ingredients and beat the egg before beginning this recipe. Keep everything close at hand so you can follow cooking times exactly. 1-1/2 teaspoons cornstarch 1/2 cup water 1/2 gallon Read More …
2 tablespoons canola oil 8 ounce 36-40 shrimp 7 baby carrots, halved lengthwise 1/2 cup water chestnut slices 20 to 24 snow peas 1 large scallion, white part, 1/4″ sliced 1 large garlic clove, chopped finely 2 tablespoons sherry 1 Read More …
1/2 teaspoon minced garlic 3 ouncse Kung Pao sauce 1/2 teaspoon McCormick crushed red pepper 8 ounces shrimp 1 tablespoon chopped green onion 5 whole chili pods sesame oil Heat wok to smoking, introduce oil and shrimp, separate and velvet Read More …
1 lb medium raw shrimp (31/40 count), shelled and deveined 1/2 cup cornstarch 1 cup vegetable oil 4 thin lemon slices, each cut into quarters For sauce : 1 tablespoon vegetable oil 2 tablespoons chopped garlic 1/2 teaspoon minced ginger Read More …
8 won tons Won Ton Filling 1/2 pound shrimp, washed, peeled, deveined and finely minced 1/4 pound pork, trimmed, finely minced 2 tablespoons carrot, finely minced 2 tablespoons green onion, finely minced 1 teaspoon fresh ginger, minced 2 tablespoons oyster Read More …
Source: Chef Deirdre Pain – Malee’s Thai Bistro and Sushi Bar, Phoenix, Arizona 4 ounces chicken, beef, pork or seafood 1 tablespoon panang curry 1 teaspoon granulated sugar 1 tablespoon oyster sauce 1 tablespoon fish sauce 1 cup coconut milk Read More …
Source: Chef Arcelia Sanchez – The Bistro at Provisions Gourmet Market Serves 4 Sour Cream Sauce 4 fresh tomatillos 1 chile poblano pepper 1 red tomato 2 fresh jalapeño peppers 2 cups sour cream Salt and garlic (according to taste) Read More …
Source: Joe & Maggie’s Bistro on Broadway, Long Branch, New Jersey 5 ounces white chocolate 1/2 teaspoon vanilla extract 1/4 pound butter, melted 2 eggs 1/4 cup granulated sugar 1 cup flour, combined with a pinch of salt 5 ounces Read More …
This super-lemony souffle like dessert has been on the menu at Gordon Hamersley’s eponymous Boston restaurant, Hamersley’s Bistro, since it opened twelve years ago. All efforts to take it off the menu are greeted with outrage by Hamersley’s customers. 1/2 Read More …
Caprial Pence, co-owner and chef at Westmoreland Bistro, included the recipe for this special holiday dessert in her latest cookbook, “Caprial’s Cafe”. This will be a nice change from pumpkin pie for Christmas. 3/4 cup Canned pumpkin 2-1/4 cups Whipping Read More …