Free Recipes Archive
Makes 12 servings 1 cup minced onion 2 ounces minced bacon 30 ounces refried beans 1 teaspoon minced garlic 1 teaspoon 1 cup grated jack cheese Combine onions and bacon in a skillet, over a medium flame. Heat and stir Read More …
Source: Paolo Verzeni, Executive Chef, Trevi’s at Omni Mandalay, Irving, Texas 4 slices cold polenta flour 14 ounces fresh porcini mushrooms 5 ounces taleggio cheese, cut in small cubes 2 tablespoons virgin olive oil 1 tablespoon finely chopped parsley 1 Read More …
4 medium red or green peppers 225 g freshly cooked rice; (about 100g raw) 75 g mushrooms; sliced and cooked 50 g peas; cooked 100 g Lancashire cheese; grated * 1/2 teaspoon mustard; ready made 150 ml single cream salt Read More …
2 lb. mixed red and green sweet peppers 1/3 cup small pitted black olives 2 tablespoon capers 2 tablespoon minced fresh parsley or basil 2 tablespoon chopped scallions 1 garlic clove, halved 3 tablespoon olive oil 2 teaspoon wine vinegar Read More …
This delicious recipe uses black fig vinegar, which is available in specialty and gourmet markets, in this recipe, and it is definitely worth seeking out. You can also make it with red wine or balsamic vinegar, as well as with Read More …
Serving Size : 12 2 cups Unbleached all purpose flour 1 tablespoon Baking powder 1 teaspoon Baking powder 1 teaspoon Salt 1/2 teaspoon Ground pepper 4 ounces Chilled soft mild goat cheese (Montrachet), crumbled 3 large Green onions, thinly sliced Read More …
84 g blue cheese, crumbled 3 oz 50 ml vegetable oil 1/4 cup 30 ml lemon juice 2 tbsp salt & pepper to taste 2 large onions, thinly sliced & separated into rings Mix first 6 ingredients and pour over Read More …
Dip 1/2 cup crumbled blue cheese or gorgonzola 1/3 cup plain yogurt 1/3 cup sour cream 1 plump garlic clove, very finely minced 1 tablespoon red wine vinegar 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground Read More …
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
1/2 cup mayonnaise 1/4 cup plain yogurt 2 ounces crumbled blue cheese (about 1/2 cup) Salt and pepper to taste 4 celery ribs 3 pounds chicken wings (12 to 14) 6 cups vegetable oil for deep frying 1/2 stick (1/4 Read More …
6 tomatoes 1 cup lowfat cottage cheese 1% 1 tablespoon lemon juice 2 teaspoon margarine 1 8-oz can sliced mushrooms 3 green onions with tops, sliced thinly 1 tablespoon minced fresh parsley 1 tablespoon flour 1/2 cup cracker meal In Read More …
1/4 cup butter or margarine 1 cup flour 3 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dry mustard 20 ounces frozen chopped spinach, thawed, squeezed dry 8 ounces mozzarella cheese, shredded 8 ounces cheddar Read More …
Serving Size : 8 1 can Pillsbury Grand Biscuits 1 package Muenster cheese (6-8 oz.), grated 1 egg, beaten 1/2 teaspoon seasoned salt 1/4 teaspoon dry mustard Preheat oven to 375F. Separate canned biscuits and press into larger rounds, then Read More …
227 g cottage cheese 8 oz 2 ml dried basil 1/2 tsp 30 ml canola oil 2 tbsp 2 medium zucchini, sliced 1 small onion, chopped 30 ml parmesan cheese, grated 2 tbsp In a food processor; puree cottage cheese Read More …
225 g green beans, trimmed 1/2 lb 30 ml walnut pieces 2 tbsp 30 ml blue cheese 2 tbsp 15 ml butter, melted 1 tbsp Cook beans until tender crisp. Add walnuts, blue cheese and butter. Gently mix. Serves 2 Read More …
Ingredients for 2-3 3 small green peppers, 125 gr. of feta cheese, frying oil, 1 tomato (cut 3 disks or squares from the hard part of the tomato) Cut a hole on top of each pepper, taking all seeds out Read More …
750 g fresh broccoli florets 125 ml milk 115 g cream cheese 2 ml lemon peel, finely grated 5 ml lemon juice 1 ml ground ginger Cook broccoli until tender crisp. Drain. In a small saucepan; heat milk over medium Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
Yield: 4 servings 2 cups Water 1/2 cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima) 1/4 teaspoon Salt (optional) 2 ounces Shredded Swiss cheese 2 ounces Shredded cheddar cheese 1/4 cup Grated Parmesan cheese 2 tablespoons Margarine or butter Read More …
This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet! Makes 12 servings 2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar 1 tablespoon finely chopped shallot salt Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
750 g parsnips, grated 1 1/2 lb 1 onion, diced 25 ml butter 2 tbsp 750 g potatoes, grated 1 1/2 lb 175 ml chicken stock 3/4 cup 60 g gouda cheese, shredded 2 oz fresh parsley, chopped salt & Read More …
1/4 cup milk 1 (3-ounce) package cream cheese 1 tablespoon butter 1/4 teaspoon salt (optional) 1/8 teaspoon black pepper 2 (15-ounce) cans whole kernel corn, drained Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low Read More …
Unsalted butter, softened, and all-purpose flour, for the baking sheets 8 tablespoons unsalted butter, chilled, cut into small pieces Pinch of sea salt 1 cup water 1 cup minus 1 tablespoon all-purpose flour, sifted 4 large eggs, lightly beaten 3/4 Read More …
Makes 2 servings 2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned salt and black pepper 2 tablespoons fresh chopped dill 2 tablespoons medium fat goat cheese or soft cream cheese 4 cherry tomatoes, thinly sliced zest and Read More …
4 cups chicken broth 1 cup water 1 cup half & half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 4 cups broccoli florets (bite-size) Garnish 1/2 cup shredded Read More …
6 tomatoes 1 cup lowfat cottage cheese 1% 1 tablespoon lemon juice 2 teaspoon margarine 1 8-oz can sliced mushrooms 3 green onions with tops, sliced thinly 1 tablespoon minced fresh parsley 1 tablespoon flour 1/2 cup cracker meal In Read More …
1/4 cup butter or margarine 1 cup flour 3 eggs 1 cup milk 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dry mustard 20 ounces frozen chopped spinach, thawed, squeezed dry 8 ounces mozzarella cheese, shredded 8 ounces cheddar Read More …
227 g cottage cheese 8 oz 2 ml dried basil 1/2 tsp 30 ml canola oil 2 tbsp 2 medium zucchini, sliced 1 small onion, chopped 30 ml parmesan cheese, grated 2 tbsp In a food processor; puree cottage cheese Read More …
225 g green beans, trimmed 1/2 lb 30 ml walnut pieces 2 tbsp 30 ml blue cheese 2 tbsp 15 ml butter, melted 1 tbsp Cook beans until tender crisp. Add walnuts, blue cheese and butter. Gently mix. Serves 2 Read More …
Ingredients for 2-3 3 small green peppers, 125 gr. of feta cheese, frying oil, 1 tomato (cut 3 disks or squares from the hard part of the tomato) Cut a hole on top of each pepper, taking all seeds out Read More …
750 g fresh broccoli florets 125 ml milk 115 g cream cheese 2 ml lemon peel, finely grated 5 ml lemon juice 1 ml ground ginger Cook broccoli until tender crisp. Drain. In a small saucepan; heat milk over medium Read More …
Yield: 4 servings 2 cups Water 1/2 cup Enriched Hominy Quick Grits* (Quaker or Aunt Jemima) 1/4 teaspoon Salt (optional) 2 ounces Shredded Swiss cheese 2 ounces Shredded cheddar cheese 1/4 cup Grated Parmesan cheese 2 tablespoons Margarine or butter Read More …
This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet! Makes 12 servings 2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar 1 tablespoon finely chopped shallot salt Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
1/2 pound Andouille sausage, chopped 4-1/2 cups milk 1-1/2 teaspoons salt 1/4 teaspoon cayenne 1 tablespoon butter 2 cups quick grits 1 cup cheddar cheese 4 ounces Brown sausage in a saucepan over medium/high heat, cooking about 4 minutes. Add Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
8 servings 2 qt Water 12 ounces Quick grits 1/2 lb Butter 2 Jalapenos, diced, remove seeds for sissies. 1 medium Red bell pepper, diced 1 medium Poblano pepper, diced 1 medium Onion, diced 1/2 lb Cheddar cheese, grated 1/2 Read More …
750 g parsnips, grated 1 1/2 lb 1 onion, diced 25 ml butter 2 tbsp 750 g potatoes, grated 1 1/2 lb 175 ml chicken stock 3/4 cup 60 g gouda cheese, shredded 2 oz fresh parsley, chopped salt & Read More …
1/4 cup milk 1 (3-ounce) package cream cheese 1 tablespoon butter 1/4 teaspoon salt (optional) 1/8 teaspoon black pepper 2 (15-ounce) cans whole kernel corn, drained Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low Read More …
A small Russian turnover consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Pirozhkii, which can be baked or fried, are served as hor d’oeuvres or as accompaniments to soups or salads. Pirogi are Read More …
This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes Read More …
84 g blue cheese, crumbled 3 oz 50 ml vegetable oil 1/4 cup 30 ml lemon juice 2 tbsp salt & pepper to taste 2 large onions, thinly sliced & separated into rings Mix first 6 ingredients and pour over Read More …
This is one not to be undertaken by neat-freaks. Getting the cheese mixture onto those little buggers takes plenty of counterspace, and a bit of dexterity. The end result: fantastic. 2-1/2 pounds wings, trimmed and separated 6 ounces mild goat Read More …
1/2 cup mayonnaise 1/4 cup plain yogurt 2 ounces crumbled blue cheese (about 1/2 cup) Salt and pepper to taste 4 celery ribs 3 pounds chicken wings (12 to 14) 6 cups vegetable oil for deep frying 1/2 stick (1/4 Read More …
Dip 1/2 cup crumbled blue cheese or gorgonzola 1/3 cup plain yogurt 1/3 cup sour cream 1 plump garlic clove, very finely minced 1 tablespoon red wine vinegar 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground Read More …