Free Recipes Archive
Source: Chameleon Cafe – Lincoln City, Oregon 1-1/2 pounds fresh spinach 16 ounces cream cheese, softened 1-1/2 cups mozzarella cheese, grated 1-1/2 cups parmesan cheese, freshly grated 1 teaspoon crushed garlic 1 teaspoon cracked black pepper 1/2 cup fresh basil Read More …
Kona Cafe Polynesian Resort 2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick 1 banana 1/3 cup sugar 1 teaspoon cinnamon 1 egg 1/4 cup milk 1/2 teaspoon vanilla oil or shortening for frying whipped butter Read More …
from Whispering Canyon Cafe, Wilderness Lodge 6 oz lettuce mix 1 1/2 oz tillamook cheddar cheese 3 oz roasted walnut vinaigrette dressing 1 oz candied walnuts 1 grilled chicken breast Prepare the roasted walnut vinaigrette dressing and candied walnuts as Read More …
50’s Prime Time Cafe Chef Marianne Hunnel Serves 8 2 lbs ground beef 1 lbs ground pork 4 large eggs, lightly beaten 1 cup seasoned bread crumbs 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 1/4 Read More …
50’s Prime Time Cafe, Disney-MGM Studios Theme Park Serving Size : 6 1/4 c Carrots, diced 1/4 c Rutabaga, diced 1/4 c Celery, diced 1/4 c Onion, diced 1 c Crushed tomatoes 1/4 c Peas 1/4 c Frozen green beans Read More …
Source: Cafe Havana, Minneapolis/St. Paul, Minnesota – Chef Tony Rimarcik 3 ears roasted corn on the cob 1/4 cup minced garlic 1/2 onion, finely chopped 1/4 cup chopped parsley 1/2 teaspoon kosher salt 3/4 teaspoon ground black pepper 1/4 cup Read More …
Yield: 6 to 8 servings 3 cups water 2 tablespoons vegetable oil 2 cloves garlic, minced 1-1/2 cups bulgur 1 cup mashed, cooked chickpeas 1/2 cup chopped green onions 1/2 cup grated carrots 1/4 cup chopped fresh parsley 1/4 cup Read More …
Servings: 2 Hard Rock Cafe Seasoning Salt 2 hamburger patties 2 hamburger buns Lettuce to taste Red onion rings to taste Tomato slices, 1/4-inch thick, to taste Pickles, 1/4-inch thick, to taste 1 yellow onion, 1/2-inch thick slices 1 tablespoon Read More …
8 fresh large green chiles (with stems intact, if possible) 1 pound Cheddar or jack cheese, shredded Batter 3 eggs 3 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1/4 cup oil Garnish 4 cups enchilada sauce, warmed 2 cups Read More …
Source: The Flying Biscuit Cafe, Atlanta, Georgia 6 cups canola oil 4 green tomatoes, medium size 3 cups all-purpose flour (1-1/2 cups flour reserved for the cornmeal breading mix) 2-1/2 cups milk 2 large eggs 1/2 cup cornmeal 1 tablespoon Read More …
Source: Cafe Pasqual’s, Santa Fe, New Mexico 2-1/2 cups dried black beans (about 1-1/4 pounds) 1/2 white onion, finely diced 1/2 green or red bell pepper, seeded and diced 2 fresh jalapeño chiles, seeded and minced 1/2 teaspoon ground cumin Read More …
Fried Dill Pickles were made famous by the former Hollywood Cafe, which was just south of Memphis in Hollywood, Mississippi. The restaurant was best known for its pickles and frog legs. Here is how they’re made: 3 to 4 large Read More …
4 cups hash browns 3/4 cup chopped onions 3/4 cup chopped green bell pepper 3/4 cup chopped sliced mushrooms 3/4 cup chopped tomatoes 1 pound browned Italian sausage 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon garlic Sauté vegetables in Read More …
Source: Cucina! Cucina! Italian Cafe – Seattle, Washington Yield: 8 servings Italian Vinaigrette 1 egg yolk 1 tablespoon water 1 tablespoon Dijon mustard 2 tablespoons minced garlic 1/2 teaspoon salt 1 teaspoon coarsely ground black pepper 1/2 teaspoon dry mustard Read More …
These are chicken tenders rolled in bread crumbs and deep fried, served with a sauce of yellow mustard, honey, and mayonnaise. 2 pounds chicken tenderloins Vegetable oil for frying Crumbs 1 egg 1/4 cup milk 1/2 cup all-purpose flour 1/2 Read More …
An American restaurants recipe for chicken made with Italian liqueur and served with a French sauce. 2 pounds ground chicken 1 teaspoon crushed red pepper 2 ounces freshly chopped sage 2 teaspoons chopped garlic 1/2 cup honey 1/2 cup brown Read More …
Yield: 2 servings 2 tablespoons Cajun spice 2 medium broccoli bunches 2 (6- to 8-ounce) salmon fillets 1 pound butter, at room temperature 1 tablespoon buttermilk 2 tablespoons chopped parsley 1 tablespoon chopped green onions 1/2 teaspoon seasoning salt 1 Read More …
Source: Dan Rothman, executive chef at Northstar Cafe in New Brunswick 4 cups kosher salt 8 cups granulated sugar 2 tablespoons cracked black pepper Juice and zest of one orange 3 tablespoons fennel seed 2 tablespoons ancho chile pepper powder Read More …
Source: Casey Hayden, Casey’s Bakery and Cafe, Sacramento, California 1-1/2 cups granulated sugar 3 eggs 1-1/2 cups canola oil 1-1/2 cups molasses 1-1/2 cups hot water 3-3/4 cups all-purpose flour 1 tablespoon plus 1-1/2 teaspoons ground ginger 1 tablespoon baking Read More …
Sauce 2 tablespoons olive oil 2 cups tomato purée (canned) 1/2 cup diced yellow onion 2 teaspoons ground cardamom 1-1/2 ounces brandy Using a 2-quart sauce pan, heat the olive oil over medium heat until the oil just starts to Read More …
1/4 cup soy sauce 1 tablespoon ketchup 1/4 cup water 3 tablespoons honey 1 tablespoon brown sugar 2 tablespoons grated fresh ginger 1 tablespoon olive oil 1 teaspoon scallion, thinly sliced 1 teaspoon minced wet garlic 1 tablespoon cold unsalted Read More …
1 tablespoon Worcestershire sauce Juice from 1/2 lemon 3 egg yolks 1/2 teaspoon Coleman’s dry mustard 1/2 teaspoon black pepper Pinch red pepper flakes Pinch Old Bay seasoning Pinch salt 3 ounces mayonnaise 1-1/2 cups fresh bread crumbs 1/4 cup Read More …
Source: Don Conner, Mexicali Border Cafe, Tulsa, Oklahoma 1 fish filet Blackened seasoning Butter Pico de gallo Shrimp or crawfish Lightly dip filet in spice mixture and place in hot skillet with a little butter. Cook until fish is done Read More …
Source: Dan Moyer – Nordstrom Cafe, Norfolk, VA 1-1/2 cups rice wine vinegar 1/2 cup soy sauce 1 cup granulated sugar 2 tablespoons ground ginger 2 tablespoons dry mustard 1 tablespoon coarsely ground pepper 1 cup canola oil 2 tablespoons Read More …
This sauce can be used on a variety of meats, and even salads. 1/3 cup honey mustard (French’s) 1/4 cup mayonnaise 1/4 teaspoon cayenne pepper Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container Read More …
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona Lemons, halved, as needed Bay leaves to taste Salt to taste Cayenne pepper to taste 1/2 to 1 pound live crawfish 1/2 pound medium shrimp 1 (4 ounce) link andouille sausage, Read More …
Source: Sherman Sharpe, Harlequin Cafe, Detroit, Michigan 2 (6 ounce) fillets Michigan whitefish, skinned and trimmed of fat Flour, to dredge fish 1 ounce vegetable oil Sauce 4 to 5 ounces fish stock or clam juice Pinch garlic Pinch shallots Read More …
Source: Gators Plaza Cafe, Montgomery, Alabama 1/4 pound bacon, chopped 1/2 diced red onion 1/2 diced red bell pepper 1/2 diced green bell pepper 1/4 cup flour 1-1/2 cups heavy whipping cream 1-1/4 cups milk 1/4 cup freshly grated Parmesan Read More …
Make the shrimp cream sauce. Add a few things to make it interesting and the crawfish over pan fried snapper Crawfish Cream Sauce 1 small yellow onion, fine diced 1/2 tablespoon garlic 1/2 quart shrimp or crawfish stock 1 quart Read More …
Source: Dakota Cafe, Tucson, Arizona 6 ounces smoked trout 2-1/2 tablespoons red bell pepper, finely diced 2 tablespoons sun dried cherries, chopped 2-1/2 tablespoons parsley, chopped 3 tablespoons mayo 1 teaspoon Dijon mustard Worcestershire sauce (a few shakes) 1/4 teaspoon Read More …
Source: Citrus Café – Chandler, Arizona 15 to 20 medium mussels 1 tablespoon olive oil 1 tablespoon chopped shallots 3/4 cup dry white wine 12 cup clam juice 1/4 cup water 2 tablespoons heavy cream 1 tablespoon curry powder 2 Read More …
Source: Cafe Fina, Monterey, CA 20 to 25 sand dab (flounder) fillets 4 cups cracker meal, seasoned with salt, pepper, and garlic powder Cooking oil, for frying Chopped parsley, for garnish Lemon wedges Coat the fillets on both sides with Read More …
8 ounces dried black beans 1-1/4 cups fresh or frozen corn kernels 1 pound tomatillos, peeled and diced 1 bunch green onions, white and green parts, finely chopped 1 green bell pepper, diced fine 1 red bell pepper, diced fine Read More …
Source: S & J Seafood Cafe, Tulsa, Oklahoma 1 pound jumbo shrimp (heads on or off) Mix thoroughly following spices: 1 teaspoon cayenne pepper 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon chopped rosemary Read More …
The epitome of North Shore cooking done right, this fresh-fish entrée from George Wilkes’s Angry Trout Cafe in Grand Marais takes advantage of Lake Superior’s depths – practically in the cafe’s back yard – and summer’s grilling frenzy. Use just-caught Read More …
Source: Judy Rodgers – Zuni Cafe, San Francisco, California 4 or 5 thick slices bacon, cut into 1/4 to 1/2-inch segments 5 tablespoons extra-virgin olive oil 4 large or 5 small eggs, at room temperature 1/2 cup fresh ricotta cheese, Read More …
“Tomato ‘Pap’ is a friendly staple of Tuscan Cookery,” writes Rodgers. “It is a good, easy dish to make when you have too many ripe tomatoes, a half loaf of yesterday’s bread, and not much else.” About 2 pounds very Read More …
This recipe is hotel executive chef David Bull’s adaptation of Texas cooking maven Helen Corbitt’s original cheese soup. He likes it a bit spicier and he uses Velveeta, which melts beautifully. If you substitute Cheddar, which was called for in Read More …
Peel 2-1/2 pounds shrimp. Bring 2 gallons water to a boil with 2 cut lemons, 2 ounces crab boil and 2 ounces coarse sea salt. Let water boil for a few minutes to incorporate flavors….add one shrimp to the water Read More …
Source: Ric’s Cafe, Tucson, Arizona 4 hens Marinade 1 cup salad oil 1 teaspoon Worcestershire 1 tablespoon paprika 1 tablespoon lemon juice 1 teaspoon salt 1 clove garlic Glaze 1 (8 ounce) jar prickly pear jelly Marinate hens for 1 Read More …
1/2 pound bacon 1 cup chopped onion 1 cup chopped celery 3/4 tablespoon black pepper 3/4 tablespoon onion powder 1-1/2 tablespoons dried thyme 2 tablespoons salt 1-1/2 tablespoons dry mustard 1-1/2 tablespoons paprika 3/4 tablespoon garlic powder 1 cup tomato Read More …
Source: Cafe Terra Cotta, Scottsdale, Arizona – Chef/Owner Donna Nordine 12 ounces Brie 4 tablespoons butter 1 medium onion, finely chopped 4 jalapeno chiles, finely diced 12 eggs Salt and pepper, to taste 1-1/2 cups corn kernels, fresh or frozen Read More …
Source: Norton’s Cafe, St. Louis, Missouri Yield: 15 cups 1 medium onion, chopped 2 green bell peppers, chopped 3 ribs celery, chopped 1/3 cup plus 2 tablespoons granulated sugar 4 ounces Norton’s Cajun Seasoning (about 1 cup) * 2 cups Read More …
Roy’s Cafe is owned by Herman Buster Burris, who named the place for his father-in-law. Source: Roy’s Cafe in Amboy, California 20 pounds chili meat 2 (#10) cans tomato sauce 12 tablespoons chili powder 6 tablespoons crushed chili flakes 2 Read More …
Source: Amy’s Cafe, Madison, Wisconsin 1/4 cup olive oil 2 small onions 1 tablespoon minced garlic 2 tablespoons chopped parsley 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 cup roasted red pepper 1 tablespoon ground cumin 1 tablespoon chili Read More …
2 cups chicken tenderloins, uncooked 1 cup broccoli, tops only 1/2 cup carrots, cubed 1/2 cup celery, cubed 1/4 cup leeks, diced 3 tablespoons butter 3 tablespoons flour 3 cups milk or half-and-half 1 cup Parmesan cheese, grated 2 chicken Read More …
Source: Sam’s Cafe, Arizona Center, Phoenix, Arizona 2 cups flour 2 cups unsalted butter 1/4 cup olive oil 5 to 6 medium carrots, peeled and cut to 1/2-inch dice 3 to 4 medium onions, peeled and cut to 1/2-inch dice Read More …
4 tablespoons butter or margarine 6 tablespoons onion, chopped 3/4 cup celery, large dice 2-1/2 cups hot water 2 cups raw potato, peeled and cut into 1/2-inch cubes 3 cups frozen corn 2 tablespoons granulated sugar 2 teaspoons salt 1 Read More …
Source: Lloyd’s Cajun Blues Cafe, Ybor City, Florida 1 slab ribs (split down the center) 3/4 cup brown sugar 1 tablespoon Worcestershire sauce All-purpose seasoning Garlic powder Cayenne pepper Black pepper Pull skin from back of ribs. Trim all excess Read More …