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 …
1 pound peeled and deveined medium shrimp, washed and dried 2 tablespoons minced fine carrot 2 tablespoons minced fine green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil 1 package wonton wrappers Sauce 1 Read More …
Source: Hops! Bistro & Brewery – Scottsdale, Arizona 8 ounces unsalted butter 16 ounces yellow onion, diced 6 ounces fresh garlic, minced 2 bunches of leeks 2-1/2 pounds spinach, chiffonade 4 pounds lobster meat, chopped 32 ounces manufactured cream, reduced Read More …
Source: Chef Robert Brennan, Brennan’s Bistro of Wayside, Virginia Beach, Virginia 7 medium shrimp, peeled and deveined 2 ounces fennel confit 1 ounce oven dried tomatoes 1 teaspoon chopped fresh garlic 1 tablespoon extra virgin olive oil 3 ounces crab Read More …
5 pounds marinated shrimp 6 ounces oyster sauce 2 ounces green onion, minced 1/2 ounce fresh ginger, minced 2 ounces julienne carrots, minced Chop half of the shrimp into small dice with two cleavers. Buffalo chop the other half of Read More …
1 package wonton wrappers 1 lb peeled and deveined medium shrimp, washed and dried 2 tablespoons finely minced carrot 2 tablespoons finely minced green onion 1 teaspoon minced fresh ginger 2 tablespoons oyster sauce 1/4 teaspoon sesame oil For sauce Read More …
Pot Stickers are Chinese dumplings that are boiled then pan-fried on one side to produce a complimentary soft and crispy crust. Pork is traditionally used in Chinese dumplings, but you can replace it with chicken, shrimp or vegetables to match Read More …
Source: Chefs Joe Simone and Mark Ellis, Fire King Bistro, Hingham, Massachusetts 12 large shrimp, peeled, de-veined 3 egg whites 1/2 cup unsweetened, long-shred coconut 1/4 cup macadamia nuts, finely chopped 1/2 cup flour 3 cups vegetable oil Place shrimp Read More …
4 whole chicken breasts 1 teaspoon fresh minced ginger 2 teaspoons fermented black beans 3 tablespoons minced scallions (white part only) 4 ounces Peking Stir Fry sauce (see recipe below) 12 ounce unseasoned chicken stock 1/2 teaspoon minced garlic 1/2 Read More …
1 pound boneless beef top sirloin steak, cut 3/4-inch thick 2 tablespoons chopped fresh Italian parsley leaves 2 cloves garlic, minced 1/2 teaspoon pepper 1 large red onion 1 tablespoon olive oil Salt (optional) 1/4 cup dry red wine 1-1/2 Read More …
For sauce : 2 teaspoons vegetable oil 1/2 teaspoon minced ginger 1 tablespoon chopped garlic 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar 1 cup vegetable oil 1 lb flank steak 1/4 cup cornstarch 2 large Read More …
“Hamburgers with “Eggs on Horseback” – Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb! 1 1/2 lbs ground sirloin, shaped into 4 patties 4 teaspoons butter 4 tablespoons butter Read More …
This leafy green salad has a luxurious taste that will have your taste buds humming. 8 cups assorted torn salad greens 2 fresh Bartlett pears, cored and sliced 1/2 cup California Walnut pieces 1/4 cup dried cranberries (optional) 1/2 cup Read More …
5 pounds russet potatoes 1/4 pound butter 1 cup sour cream 1/2 cup whole milk 1 cup shredded cheddar cheese 2 tablespoons chopped cooked bacon 2 tablespoons chopped fresh parsley Ground black pepper to taste Salt to taste Boil potatoes Read More …
For wonton soup : 2 chicken breast halves without skin, cubed 1 lb medium shrimp, tail off, fresh or frozen 1 cup fresh spinach, torn in small pieces 1 cup sliced mushrooms 1 x 8 ounce can water chestnuts, drained Read More …
4 lg. white onions, sliced (1-1/2 to 2 lbs.) 1/2 stick butter 2 tablespoon flour 3 (10 to 13 oz.) cans of beef broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup dry white wine 8-1/2 inch thick slices of Read More …
Source: Chef Bob Brennan, Brennan’s Bistro & Catering, Virginia Beach 1 pound diced bacon 1/2 pound diced onion 1/2 pound diced celery 1/2 pound diced carrots 1/2 pound butter 5 ounces sherry 1/4 pound flour 3 cups crab stock 1/4 Read More …
3 teaspoons minced garlic 3 teaspoons granulated sugar 2 tablespoons white vinegar 1-1/2 teaspoons red chile flakes 2 tablespoons canola oil 1 pound fresh Chinese noodle or vermicelli 1/2 teaspoon sesame oil 4 ounces Cantonese stir fry sauce (see recipe Read More …
Source: Chef Mark Miller, P.F. Chang’s China Bistro Singapore Sauce 2 tablespoons white vinegar 1/4 cup curry powder 1 pinch turmeric (optional) 1/4 cup lite soy 1 cup vegetarian oyster sauce 1/4 cup Sriricha chili sauce 1/4 cup ketchup 2 Read More …
Source: Chef: Paul Muller – Restaurant: P.F. Chang’s China Bistro For noodles 2 ounces chili-orange sauce (see recipe below.) 10 ounces thin egg noodles 4 tablespoons bean sprouts 3 tablespoons carrots, finely shredded 2 tablespoons scallion rings 2 tablespoons cilantro, Read More …
Noodles 1 teaspoon oil 1/4 ounce green onion, minced 1/2 teaspoon garlic, minced 1/2 teaspoon chile paste 4 ounces ground chicken, cooked 1/4 ounce egg noodles, cooked Cornstarch Liquid Mixture 2 ounces soy sauce 1 ounce cooking wine 1 teaspoon Read More …
Source: Joseph Lee, Fat’s Asia Bistro and Dim Sum Bar, Roseville, California 5 ounces cooked rice stick 1 ounce red bell pepper, julienned 1 ounce green bell pepper, julienned 1 ounce scallion whites 1 ounce onions, sliced 3 ounces BBQ Read More …
Source: Bidwell Street Bistro, Sacramento, California Lemon Curd 5 whole eggs 4 egg yolks 1-1/4 cups granulated sugar 6 ounces sweet butter Zest of 3 lemons 3/4 cup fresh lemon juice Puff Pastry 1 (12 x 18-inch) sheet of puff Read More …
Source: Bistro Laurent, Paso Robles, California Serving size: 6 1 (10 ounce) package frozen raspberries in syrup, thawed 1 cup whole almonds (4.5 ounces), toasted 1-1/2 cups granulated sugar 7 large egg whites 1 cup all-purpose flour 1/4 cup orange Read More …
Source: Chef Gregory Casale, Gregory’s World Bistro, Phoenix, Arizona 4 chicken breasts, skin on 1 cup plain yogurt 2 tablespoons fresh lemon juice 1 teaspoon curry powder 1/4 teaspoon cardamom 1/4 teaspoon black pepper 1/4 teaspoon cinnamon 1/8 teaspoon cayenne Read More …
Source: Chef Scott Campbell – Avenue Bistro, New York, NY 6 tablespoons sweet butter 1 Granny Smith apple, peeled, cored, seeded, cut into 8 wedges 1 teaspoon lemon juice 1/8 teaspoon cinnamon 3 eggs 2 teaspoons granulated sugar A pinch Read More …
Pave is French for pavement or paving stone, such as the shape and look of this final product. Source: Chef Robert Brennan – Brennan’s Bistro & Catering 2 Idaho potatoes 3 Yukon Gold Potatoes 1 sweet potato 3 ounces Asiago Read More …
Source: Chef Chai Chaowasaree, Chai’s Island Bistro 2 cups sticky rice (mochi rice) 1/4 cup black beans 1/4 cup taro, diced 1/2 cup coconut milk 1 cup granulated sugar 2 tablespoons water 1 vanilla bean Pinch of salt 10 stalks Read More …
Source: Mr. B’s Bistro, New Orleans Yield: 4 servings 6 cups chicken stock, or more as needed 2-1/2 tablespoons olive oil 1 medium onion, small dice 1 pound arborio rice 1/4 cup sun-dried tomatoes, julienned 2 red bell peppers, small Read More …
Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco 1 pound fresh squid, cleaned and cut up 1 pack squid ink 1 pound cuttlefish, cleaned and cut up 18 clams 2 onions, finely diced 1 to 2 cups rice, preferably Read More …
1/4 teaspoon ground superfine mustard 1/4 teaspoon minced ginger 1/2 teaspoon minced or crushed garlic 1 teaspoon molasses 1-1/2 tablespoons lite soy sauce (more added at table as desired) Canola cooking spray 1/3 cup egg substitute salt and pepper to 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 …