Free Recipes Archive
5 ounces white cabbage 3 ounces red radicchio 2 apples (Granny Smith) 1 handful rocket (arugula) 2 fennel bulbs 1 tablespoon red wine vinegar 1/2 tablespoon mustard powder 1 large egg yolk 1 handful chopped flat-leaf parsley 6 tablespoons extra Read More …
1/2 lb large sea scallops 1/2 lb smoked salmon slices 1 cup sour Cream 1 ounce White Wine Juice of 2 Lemons 1 tablespoon Capers 1/2 teaspoon Chopped Garlic 1/2 teaspoon Chopped Parsley 1 ounce Olive Oil White Pepper (to Read More …
2 6 ounce pieces white bass fish (Grill on stove top pan, barbecue, or flame broil) Set aside: Assemble sauce while fish is being prepared 1/4 cup vegetable broth 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon lemon Read More …
1-1/4 pounds Halibut Salt Freshly ground pepper 1/4 cup Flour 2 tablespoons Butter 1/2 cup Milk or cream 1 small shallot or green onion 1/2 cup Dry Vermouth 1-1/2 tablespoons Drained capers 2 teaspoons Dijon-style mustard Melt butter in a Read More …
3 tablespoons fresh white bread crumbs 1 large egg, beaten lightly 1 tablespoon minced onion 3 teaspoons drained bottled capers 6 ounces ground chuck 1/2 cup plus 1 teaspoon water 1/2 cup beef broth 2 teaspoons fresh lemon juice 1 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 …
by Chef Graham Elliot Bowles Yield: 4 Servings 1 quart heavy cream 2 1/2 quarts water 1/4 pound butter 1 cup grated parmesan cheese Salt and pepper 4 cups polenta 4 Tablespoons olive oil 1/2 pound capers, rinsed thoroughly 1 Read More …
1 ounce [25g] butter 1 tablespoon olive oil 1 large onion, chopped 2 lb [900 grams] boned leg or shoulder of lamb cut into cubes. 1 oz flour 1/2 pint light stock [or water] 1 tablespoon capers, rinsed 2 small Read More …
4 pounds Beef Eye Of Round Roast 1/2 cup Cooking Oil 1/2 cup Tomato Paste 1/4 cup Imported Soy Sauce 1/4 cup Red Wine Vinegar 2 tablespoons Crushed Rosemary 2 teaspoons Salt 1 per serving Pepper To Taste GARNISHES 1 Read More …
2 pounds kosher (coarse) salt 3 tablespoons finely grated lemon peel 2 pounds red snapper 2 tablespoons lemon juice 1/3 cup extra virgin olive oil 2 tablespoons capers 2 tablespoons fresh oregano leaves Preheat oven to 350*F. In a large Read More …
A tasty toasty treat for the most sophisticated of palates. 4 cups tomatoes, peeled, seeded and chopped (about 4 medium) 1/2 cup chopped fresh basil 1/4 cup capers 2 tablespoons extra virgin olive oil 1 loaf French bread, cut into Read More …
4 1/2 cups mayonnaise 3/4 cup capers, minced 1/3 cup dijon-style mustard 1/3 cup parsley, chopped 3 Tbsp. fresh lemon juice 1 1/2 Tbsp. caper juice 1 1/2 Tbsp. sugar 3/4 tsp. cracked black pepper To make Lemon-Caper Mayo, in Read More …
12 to 15 sun-dried tomatoes–if in olive oil, drained or reconstituted with water 6 to 7 caper berries, or to taste 1 punnet 250 gms (8 ounces) cream cheese, softened Slice the sun-dried tomatoes, slice into thin strips and chop Read More …
1 cup Mayonnaise 1/4 cup Capers * 1/4 cup Dairy Sour Cream 1 tablespoon Dijon-Style Mustard 1 tablespoon Horseradish 1 tablespoon White Vinegar 1/2 teaspoon Sugar Chopped Dill Pickle can be substituted for Capers. Combine mayonnaise, capers, sour cream, mustard, Read More …
Serving Size : 4 1 lb boneless skinless chicken breasts 3 tbsps flour 1/4 tablespoon black pepper 1/4 tablespoon chili powder 1/2 c chicken broth 1 tablespoon lemon juice 1 tablespoon capers, drained 1/2 tablespoon olive oil Place chicken breasts, Read More …
These lightly sauteed veal cutlets, flavored with a piquant lemon-caper sauce, take only minutes to prepare. It’s a big impression for very little effort and your guests (or family) will be delighted. 1 pound veal leg cutlets 2 tablespoons all-purpose Read More …