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 …