Free Recipes Archive
Servngs: 6 1-1/2 pounds Salmon steak 4 medium Carrot, unpeeled 4 stalks Celery, including leaves 1/4 Leek I cup Mushrooms, sliced 2 medium Onion, quartered (including skins) 1 Tablespoon Basil, fresh 2 Bay leaf 1 Tablespoon Dill weed, fresh 2 Read More …
2 lbs (900 g) scallops 2 cups Champagne (Brut, or Extra Dry) or dry white wine 2 tablespoon (30 ml) shallots, finely chopped 4 tablespoon (60 ml) low-fat or non-fat sour cream 2 tablespoon (30 ml) flour Salt and freshly Read More …
Yield: 4 Servings 1 tablespoon Soy sauce 1 teaspoon Chile powder 1/2 teaspoon Salt 1/2 teaspoon Garlic powder 1/2 teaspoon Ground red pepper 1 lb Orange roughy fillets * 1 cup Mushrooms, thinly sliced 1/2 med Onion(s), thinly sliced, Separated Read More …
1 bunch scallions, minced 2 large stalks celery, fine chopped 1 cup mayonnaise 1/4 cup cream 1/2 cup champagne 1 teaspoon salt 1/2 teaspoon black pepper Mix all and use for chicken or turkey salad. Goes well with a fruited Read More …
1/2 pound each frozen raspberries and strawberries 1/4 Cup sugar syrup 3/4 Cup champagne Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Puree berries Read More …
Source: John Rupp, chef at Aurora Restaurant in Chapel Hill, NC 1 quart fresh strawberries, capped and washed 1-1/2 cups granulated sugar 1/2 cup light corn syrup 1/4 cup lemon juice 6 ounces dry champagne 1/2 teaspoon vanilla extract Process Read More …
Champagne Salad served at Lohmann’s Steak House in Menomonee Falls, WI, contains no champagne but has lots of fruit. The molded salad is made with cream cheese and gelatin. 8 ounces cream cheese, room temperature 3/4 cup granulated sugar 1 Read More …
1 cup White mustard seeds 2 c Champagne vinegar Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend Read More …
2 tablespoons mustard seeds 5 tablespoons champagne vinegar 115 g mustard powder 115 g soft brown sugar 1/2 teaspoon salt 50ml extra virgin olive oil Soak the mustard seeds overnight in the vinegar. Pour the mixture into a blender, add Read More …
Champagne truffles are one of life’s little luxuries. Is there a woman out there who would not admit to having a penchant for the odd Champagne truffle from time to time? Well, this gem of a recipe combines dark and Read More …
4 cups chicken broth 5 Tablespoons butter 1 medium onion, chopped 2-1/2 cups arborio rice 4 cups champagne, dry 1 cup Parmesan cheese, freshly grated salt to taste Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup Read More …
James Boyce, Executive Chef Loews Coronado Bay Resort, 4000 Coronado Bay Road, San Diego, CA 619-424-4477 MAKES 24 OYSTERS 24 each oysters The Mignonette: 1/4 cup shallots 3/4 cup pickled ginger 1/2 cup champagne 1/2 cup sugar 2 tablespoons cracked Read More …
Turn one bottle of booze into a bowl of festive holiday cheer with these clever recipes for your party crowd. 1 (12 ounce) can frozen cranberry juice concentrate, almost thawed 1 (12 ounce) can frozen pink lemonade concentrate, almost thawed Read More …
Since colonial days, a punch of champagne and fruit has been a favorite for “very proper receptions.” Here’s a good recipe for for the spirited punch. 5 pints (10 cups) fresh strawberries 1 1/2 cups pineapple juice (chilled) 3/4 cup Read More …
Those who are lucky enough to receive this homemade lemon liqueur should keep it in the freezer, where it turns a milky white after 8 to 9 hours. It can be sipped straight-up, mixed with tonic or dashed into champagne. Read More …
Garlic toast, or grenki, are classic Russian bar food: cheap, filling, and good with beer. Many families also like to make these toasts at home as a way of using up stale slices of Borodinsky bread. If beer is not Read More …
A decadent yet light preparation for fresh salmon. 4 (6-ounce) salmon fillets 2 cups champagne 1/4 cup fresh lemon juice 1/2 medium onion, peeled and thinly sliced 1 tablespoon capers 4 (5-inch) fresh tarragon sprigs 1/2 teaspoon salt 1/4 teaspoon Read More …
Juicy berries and tart cherries combine with honey and mint in these festive champagne drinks. Serve them at a celebration brunch or at a holiday party. 1/4 cup honey 2 tablespoons lime juice 2 tablespoons fresh mint leaves 1 1/2 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 …
Yield: 8 Servings 1 cup Chopped shallots 1 cup Chopped button mushrooms 1 cup Chopped leeks (white part) 1/4 cup Chopped celery Oil for sautéing 2 Bay leaves 4 whole white peppercorns 4 cups Champagne 4 cups Clear fish stock, Read More …
Source: Hacienda del Sol, Tucson, Arizona 1 small ripe honeydew melon, cut into 1-inch pieces 1 ripe cantaloupe melon, cut into 1-inch pieces 1/2 tablespoon orange flower honey Juice of 1-1/2 limes Juice from 1 tablespoon grated ginger 1/2 cup Read More …
Source: The River’s Edge, Springfield, Massachusetts 1 pound jumbo shrimp 6 ounces champagne 6 ounces stock 6 ounces heavy cream 1 pound angel hair pasta 4 ounces Parmigiana Salt and pepper, to taste Sauté shrimp in olive oil using a Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light 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 …
2 egg yolks 3 tablespoons evaporated cane juice or sugar 2/3 cup champagne 1/2 teaspoon gelatin 1 tablespoon water 1/2 cup heavy whipping cream Whip the heavy cream and refrigerate. Combine the yolks and evaporated cane juice in a glass Read More …
When you’re having a celebration, have this nonalcoholic version on hand for toasting. 1 (1-liter bottle) carbonated water, chilled 1 (1-liter bottle) ginger ale, chilled 1 (24-ounce) bottle unsweetened white grape juice, chilled Ice cubes In a large pitcher combine Read More …
1 cup water 1 cup grapefruit juice 1/2 cup orange juice 1/4 cup grenadine syrup 3-1/2 cups ginger ale, chilled Crushed ice Combine first 4 ingredients; stir well and chill. Stir in ginger ale just before serving. Serve over crushed Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
Yield: 4 Servings SAUTERNES JELLY: 375 ml Sauternes or dessert wine 2 Sheets of gelatine, softened in cold water CHAMPAGNE ICE-CREAM: 13 Egg yolks 220 g Caster sugar 750 ml Champagne or sparkling wine (Seaview Brut) 80 ml Liquid glucose Read More …