Free Recipes Archive
Source: From Culinary Director Terry Bell, Not Your Average Joe’s For the marinade 1/2 cup grainy mustard (such as Pommery) 1/2 teaspoon roasted, ground mustard seeds 1/2 cup Dijon mustard 1/4 cup olive oil 1/2 cup lemon juice 1-1/2 tablespoons Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
2 Pheasant breasts 2 tablespoons Lemon juice 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 tablespoons Butter 1 teaspoon Shallots; peeled, chopped 2 tablespoons Brandy 1/3 cup Dry white wine 1/3 cup Heavy cream 1 tablespoon Meat Glaze dashes of cayenne Read More …
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
1/2 turkey breast, boneless (2-4 pounds) 3 tablespoon butter, softened 1/2 cup Dijon mustard 1/2 cup sour cream 1 teaspoon salt 1 teaspoon black pepper Preheat oven to 400. Rinse turkey breast with cold water; pat dry with paper towels; Read More …
1 turkey breast half (about 3 pounds) 1 small lemon 1 garlic clove, pressed 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 medium sweet potatoes (1-1/2 pounds), peeled 2 Read More …
225 g thin asparagus stalks; trimmed to the same length 2 225g turkey breast fillets; skinned, halved 2 tablespoons plain flour 15 g butter 1 tablespoon vegetable oil 300 ml chicken stock 1 teaspoon fresh sage; chopped 2 tablespoons dry Read More …
Adapted from a California restaurant recipe, this dish features a quartered turkey breast marinated in a raspberry vinegar sauce, then grilled over hot coals. Serve Grilled Turkey Breast with Spicy Tomato Aspic or Minted Bulgar Salad for a healthy meal. Read More …
Turkey Breast with Lemon Caper Sauce Marinade: 1 cup parsley 5 large cloves garlic 11/2 cups fresh lemon juice 1 cup vegetable oil 4 teaspoons crushed rosemary 11/2 teaspoons salt Freshly ground pepper to taste Process parsley and garlic in Read More …
1 Whole Boneless Duck Breast 6 tablespoons Butter, cut into 8 – 10 pieces 1/2 cup Red Wine 1 finely minced Shallot 1/4 cup Heavy Cream RED BUTTER SAUCE Put wine and shallot in a saucepan and reduce until wine Read More …
Yield: 4 servings 4 Duck breasts, halved 1 cup Mushrooms, fresh, chopped 1 cup Celery, chopped 1/2 teaspoon Flour 1/2 teaspoon Salt 1/4 teaspoon Garlic salt Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a Read More …
Yield: 2 Servings 4 Duck breasts, deboned and skinned 2 tablespoons Oil 4 tablespoons Vinegar 1 Clove garlic, minced 1/2 Inch chunk ginger root, crumbled 1/2 teaspoon Dried chile peppers or more This recipe is equally good with wild duck, Read More …
For great flavor, KEEP THE FAT ON THE DUCK. Score some slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the Read More …
Makes 4 servings 2-pound ducklings, boneless breast, 2 each Grand Marnier Peach Sauce (recipe below) Prepare the sauce and keep warm. Remove the duck breasts from the package and place them on a cutting board, meat-side up. Cut each breast Read More …
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
6 chicken breast, butterflied 1 red pepper, diced 1 yellow pepper, diced 1 green pepper, diced 50 ml fontina cheese, chopped 1/4 cup 6 slices of prosciutto 125 ml heavy cream 1/2 cup 50 ml butter 1/4 cup 50 ml Read More …
Makes 24 servings Rosemary Mustard Butter: 1 teaspoon shallot, chopped 1-1/2 teaspoons garlic, chopped 1 tablespoon mustard seed 1/2 ounce rosemary stems 1 bay leaf 1/2 cup mushroom stems 1/2 cup white wine 1/2 cup champagne vinegar 2 tablespoons Dijon Read More …
1 boneless veal breast (2-1/2 to 3 pounds) 2 teaspoons olive oil 1/3 cup dry Marsala 2-1/2 cups uncooked mini lasagna or bow tie pasta, cooked Olive-Mushroom Filling: 2 teaspoons olive oil 1 cup chopped mushrooms 1 cup diced red Read More …
3 pound Turkey breast; thawed if frozen 1/2 cup Butter; melted 1/4 cup Apple Juice 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dry thyme 1 teaspoon salt 1 teaspoon paprika 2 cloves garlic finely chopped 2 teaspoons cornstarch Read More …
Love the recipe. Turkey turned out great. 6 pound Turkey breast; fresh 4 tablespoon Butter; light butter or margarine 1 teaspoon Dried sage leaves 1 teaspoon Dried thyme leaves 1 tablespoon parsley; chopped 2 teaspoon Sea salt 1/2 teaspoon Black Read More …
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them Read More …
Browned Turkey breast and Parmesan cheese combined with roasted fennel, pancetta, red onion and garlic, served on mixed salad greens and drizzled with vinaigrette. 3 oz Nature’s Ridge™ All Natural Oil Browned Turkey Breast, sliced 1 oz Pancetta, sliced thinly Read More …
Shredded Turkey breast between two grilled flour or corn tortillas filled with melted, smoked Gouda cheese and caramelized onions for a savory twist on a southwestern favorite. 3 oz Fully Cooked Signature Smoked and Peppered Turkey Breast, shredded 2 each Read More …
2 duck breasts, skin scored 1/4 to 1/2 cup of dried cranberries, finely chopped 2 tablespoons Raspberry jam Salt and pepper 1/2 cup heavy cream Preheat oven at 350. In an ovenproof skillet heat a shadow of oil on high Read More …
1 (5 -20 lb) fresh or frozen turkey breast (thawed) or 1 (5 -20 (5 -20 lb) turkey 1/4 cup butter; melted 12 ounces chicken broth or 12 ounces beer or 12 ounces 12 ounces beer or 12 ounces white Read More …
3 pound Boneless turkey breast; thawed 1 sprig rosemary; Fresh 1/3 cup Butter 1/3 cup Honey 1/3 cup White wine to taste Pepper Follow the packaging instructions for thawing the turkey breast. Place it in a shallow roasting pan. In Read More …
1/4 cup chicken broth 3 cloves garlic, crushed 1 tablespoon grated ginger root 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon ground cinnamon 1/4 cup chicken broth 1 (1.75-pound) boneless turkey breast 2 tablespoons chopped mango In a Read More …
For a heartier salad, add slices of chicken breast. 3/4 cup extra virgin olive oil 1/4 cup capers 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 2 cloves garlic, crushed 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon freshly Read More …
1 (6-pound) turkey breast 1/2 cup vegetable oil 1/2 cup soy sauce 2 tablespoons honey 1 1/2 teaspoons ground ginger 1 1/2 teaspoons dry mustard 2 garlic cloves, crushed Cut a turkey into serving pieces. In a small bowl combine Read More …
For best results, use uncooked lobster tails. I usually buy frozen tails, blanch them in boiling water for 3 to 5 minutes and remove the meat. You can also do the same with fresh lobster. 3 uncooked Maine lobster tails, Read More …
Duck breast, cep mushrooms and Bordeaux wine, three star ingredients in Bordeaux cuisine are combined in this recipe with pan fried figs to produce a perfect autumn dish. Serves: 4 4 dariole molds, buttered 2 breasts from a foie gras Read More …
3 pounds collard greens, rinsed and chopped 1/2 pound smoked turkey breast, cubed 1 cup chicken broth 1/2 cup minced onion 1 teaspoon crushed red pepper flakes 1 teaspoon minced celery 1 teaspoon freshly ground black pepper Place the collard Read More …
Seasoned turkey breast and stuffing made with basmati rice and pistachios. Turkey Ingredients: 2 tablespoons ground cumin 2 tablespoons ground coriander 2 tablespoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon garlic powder 1 teaspoon salt Vegetable oil as needed Read More …
Yield: 4 servings FETTUCINE 1/2 oz Dried morels; OR 2 tablespoon Morel powder 3/4 c Semolina flour 2 Extra-large egs 2 Extra-large egg yolks 1 tablespoon Olive oil MOREL CREAM SAUCE 18 Dried morels OR Fresh, if in season 1 Read More …
4 boned and skinned chicken breast halves 1/2 teaspoon salt 1/4 teaspoon pepper 6 ounces fresh goat cheese, * see note 4 fresh basil leaves 4 fresh sage leaves 8 grape leaves in brine 1 garlic clove 1 spring rosemary Read More …
1 boneless, skinless chicken breast 1/4 cup flour 1 egg, beaten 1/4 cup Parmesan cheese, grated 3 tablespoon extra-virgin olive oil 2 ounce dry white wine 3 tablespoon brown gravy or demi glace Salt to taste Cooked asparagus Grated Parmesan Read More …
2 tablespoon dijon mustard 1 teaspoon honey 1 teaspoon chopped fresh thyme 1/4 teaspoon pepper 8 fresh sage leaves 8 slices Cappola Prosciutto (or 4 large) 4 boneless skinless chicken breasts 1 tablespoon olive oil In small bowl, stir together Read More …
4 Boneless skinless chicken brreasts 2 Jalapeño; seeded 1/4 cup Chopped cilantro; or italian parsley Juice of 1 lemon 4 medium Garlic cloves 1 teaspoon Ground cumin 1/2 teaspoon Kosher salt; (i use regular) 1/2 teaspoon Ground black pepper 2 Read More …
From the Greenbrier Hotel 2 Breasts of Chicken 1/2 teaspoon Salt 1/2 teaspoon Allspice 1/2 teaspoon Pepper 1/2 cup Coconut milk (divided) 1/2 cup Shredded coconut 2 Eggs 1/2 cup Clarified butter 2 Pineapple rings for garnish 1 cup Cooked Read More …
Source: By Alexander Willey, Beach Bully, Virginia Beach, VA 6 boneless chicken breasts Marinade 1/4 cup brown sugar 1-1/2 cups pineapple juice 3 tablespoons soy sauce 1/4 teaspoon fresh ground ginger 2 fresh garlic cloves, finely chopped 1/2 cup sherry Read More …
1 pound (4 cups) grated mozzarella cheese 3 cups all-purpose flour, divided 1/2 cup dried parsley flakes 1/3 cup grated Parmesan cheese 1 (0.7 ounce) package dry Italian salad dressing mix 1 cup milk 2 extra-large eggs 8 boneless, skinless Read More …
This is a great use for leftover Champagne. You can substitute any white wine and get great results. Makes 2 servings 2 boneless chicken breast halves 1 tablespoon olive oil salt and freshly ground pepper Champagne Sauce: 1 tablespoon olive Read More …
Source: Chef Gary Coffelt – DoubleTree Hotel at Warren Place, Tulsa, Oklahoma 1 (7 ounce) chicken breast 2 ounces vegetable oil 2 ounces pineapple juice 2 ounces lime juice 1 teaspoon honey Marinate overnight and grill Mango Salsa 1/2 mango, Read More …
Jerk Marinade 1 onion, finely chopped 1/2 cup finely chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons granulated sugar 1 teaspoon ground Jamaican pimento (allspice) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 hot pepper, Read More …
Nothing says “fall” like pumpkin pie spice and apple cider. With a simple plus two, those ingredients move Open Pit Restaurant Recipe Barbecue Sauce into holiday territory. Yield: 16 servings OPEN PIT Original Restaurant Recipe Barbecue Sauce 2 cups apple Read More …
Ingredients Measurement 25 50 75 100 Boneless Skinless Chicken Pounds 9 18 25 35 Flour Cups 2-1/4 4-1/2 6 9 Salt Tablespoons 1-1/2 3 4-1/2 6 Black Pepper Teaspoons 1/2 1 1-1/2 2 Buttermilk Cups 2 4 6 8 Read More …
1/2 turkey breast, boneless (2-4 pounds) 3 tablespoon butter, softened 1/2 cup Dijon mustard 1/2 cup sour cream 1 teaspoon salt 1 teaspoon black pepper Preheat oven to 400. Rinse turkey breast with cold water; pat dry with paper towels; Read More …