Free Recipes Archive
3/4 cup tequila 1/4 cup white wine vinegar Juice of 3 limes 1/2 cup Lemon Oil (see Note) 5 large shallots, peeled and chopped 1 cup chopped fresh cilantro plus 1 large bunch cilantro, leaves only 2 teaspoons minced garlic Read More …
A complete microwave base tasty barbecued chicken dish. 2 1/2 lb Cut up chicken fryer 1/4 c Worcestershire sauce 1/4 c Packed brown sugar 2 tb Cornstarch 1 ts Salt 1/4 ts Liquid smoke 1 c Catsup 1/4 c Vinegar Read More …
30 ml butter or margarine 125 ml onion, chopped 150 ml ketchup 30 ml vinegar 375 ml can cranberries 125 ml brown sugar 5 ml dry mustard 6 chicken pieces (or pork chops) In a medium skillet; melt butter. Add Read More …
227 g cream cheese, softened 5 ml thyme 5 ml tarragon 5 ml parsley 5 ml pepper 5 ml basil 5 ml garlic, minced 5 ml oregano 4 chicken breasts, boneless 115 g prosciutto ham, very thinly sliced 12 cherry Read More …
30 ml butter, melted 1 clove garlic, minced 2 chicken breasts 5 ml seasoning salt 2 thick slices bacon 125 ml mushrooms, sliced 50 ml cheddar cheese, shredded 50 ml heavy cream In a 9 x 13 inch (23 x Read More …
There are several varieties of chicken available to the consumer, such as regular chicken, Cornish game hens, and poussin, also known as spring chicken. Cornish game hens are very small pump chickens that are a cross between a Cornish and Read More …
This Guide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two Read More …
5 ml ground cumin 1 tsp 5 ml ground coriander 1 tsp 5 ml salt 1 tsp 20 ml canola oil 4 tsp 15 ml fresh ginger, grated 1 tbsp 4 chicken breasts, boneless & skinless 30 ml lime juice Read More …
Source: Angela M. Lupo, owner of Caruso’s Italian Ristorante, Gilbert, Arizona 4 chicken breasts, pounded thin and dredged in flour 1/2 cup oil (for frying) 1/4 cup white wine 2 tablespoons butter 1/2 cup chicken stock 1/2 cup peas 1/2 Read More …
Chef Scott Conant L’Impero, New York City Cumin-Spiced Roast Chicken Yield: 2 servings Freshly grated nutmeg 1 1/2 tsp. Whole cloves 1 tsp. Whole cumin seeds 1 tsp. Olive oil 2 Tbsp. plus 2 tsp. Whole chicken, split, boned 1 Read More …
2 boneless, skinless chicken breast halves Italian seasoned bread crumbs 1 egg, beaten 1/4 cup light olive oil 1 stick of butter (not margarine!) 1/2 cup light olive oil 4 large cloves fresh minced garlic 1 tablespoon dried parsley 1/2 Read More …
125 ml barbecue sauce 1/2 cup 50 ml Saskatoon berry jelly 1/4 cup 5 garlic cloves, finely chopped 30 ml fresh rosemary, finely chopped 2 tbsp 1 ml salt 1/4 tsp 8 chicken thighs, skinless, boneless & cut into large Read More …
Source: Harry Caray’s Restaurant, 33 W. Kinzie Street, Chicago 2 large potatoes 2 tablespoons olive oil 5 whole cloves garlic 1 (3 pound) broiler-fryer chicken, cut up 1 teaspoon dried oregano, crushed 1/2 teaspoon garlic powder 1 cup dry white Read More …
Source: Chef Abraham, Harry Caray’s, Chicago, Illinois 4 boneless chicken breasts (7 ounces each) Salt and pepper 12 ounces sauteed spinach 1 red pepper, roasted, peeled and quartered 12 ounces goat cheese 8 ounces Parmesan 4 teaspoons chopped Italian parsley Read More …
3/4 cup frozen orange juice concentrate, thawed 1/2 cup chicken broth 4 teaspoons cornstarch 6 ounces packaged dried gemelli, rotini, or corkscrew pasta 1 16-ounce package loose-pack frozen Italian blend (zucchini, carrots, cauliflower, lima beans, and Italian beans) or other Read More …
For Chicken : 6 large chicken breasts 1 to 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 8 ounce goat cheese, softened to room temperature For Sun-Dried Tomato sauce : 2 tablespoons butter 1 tablespoon finely Read More …
10 chicken breasts, skinless & boneless 5 ml celery salt 5 ml seasoning salt 15 ml olive oil 2 garlic cloves, minced 1 red onion, sliced 1 red pepper, chopped 1 bottle chicken & rib barbeque sauce Season chicken with Read More …
1 onion, sliced 3 garlic cloves, minced 6 chicken legs, thighs or breasts 3 carrots, cut into large pieces 4 potatoes, cut into large pieces 2 yams, cut into large pieces – dried rosemary – – dried dill – – Read More …
1/2 cup roasted garlic cloves 2 cups water 1 tablespoon salt 1 tablespoon whole black peppercorns 1 tablespoon olive oil 1/2 lemon, cut into pieces 2 bay leaves 1 (3 to 4 pound) whole chicken Make a brine by combining Read More …
Makes 6 servings 6 boneless, skinless chicken breasts 4 tablespoons butter, divided 1 tablespoon olive oil 2 tablespoons finely chopped shallots 1 teaspoon minced garlic 3/4 cup veal stock 3/4 cup chicken stock 1/2 cup dry white wine 1 tablespoon Read More …
2 boneless chicken breasts, cut in half, skin on fresh tarragon leaves (six leaves per breast half) 1/2 cup black beans 1/2 cup white beans 2 quarts chicken broth (preferably homemade or low-salt broth) 1 vanilla bean split in half Read More …
About 2 kg. of chicken, 1 carrot, 1 heart of celery, parsley, 1 onion, 100 gr. of grated caciocavallo cheese, 400 gr. of breadcrumbs, 2 lemons, origanum, oil, salt and pepper. Boil the chicken in a pan with minced onion, Read More …
It’s rare to pass a restaurant, snack shop or street stall in the Central Mexican town of Puebla without detecting the alluring aroma of shredded pork with smoky chipotle chile, tomato and sweet onion. Tinga they call it, and they Read More …
Chef Bill Poirier Sonsie, Boston Yield: 4 portions Garlic cloves, peeled 40 Onion, diced 1/4 cup Parsley leaves 1/4 cup Fresh rosemary 1/8 cup Bay leaves 2 Cracked black pepper 1 Tbsp. Lemon, roughly chopped 1/2 Olive oil 1/2 cup Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
3-1/2 pound whole chicken, cut up 6 tablespoons butter, melted 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 4 ears corn on the cob, husked 1/4 cup dry breadcrumbs Read More …
1 package refrigerated crescent dinner rolls 250 ml chicken, cooked & diced 1 cup 1 large onion, peeled & sliced into thin rings 1 green pepper, thinly sliced 225 g fresh mushrooms, sliced 1/2 lb 125 ml olives, sliced 1/2 Read More …
Makes 24 servings Rosemary Mustard Butter: 1 teaspoon shallot, chopped 1-1/2 teaspoons garlic, chopped 1 tablespoon mustard seed 1/2 ounce rosemary stems 1 bay leaf 1/2 cup mushroom stems 1/2 cup white wine 1/2 cup champagne vinegar 2 tablespoons Dijon Read More …
Source: El Chorro Lodge Restaurant – Paradise Valley, Arizona 1 pound ground beef 1/4 pound pork sausage 1 clove fresh garlic, crushed 1 ounce green peppercorns 1 tablespoon cracked black pepper 1 tablespoon ground black pepper 1-1/2 tablespoons salt 1 Read More …
Source: Chef Chris Barber – Hole-In-The-Wall, Phoenix, Arizona 2 pounds beef steaks, pounded to 1/4-inch thickness Salt and pepper to taste 1 pint buttermilk 3 eggs Flour, as needed 8 ounces vegetable oil 2 ounces pork sausage 2 ounces onion, Read More …
Source: Pat and Chris McCarley – Rancho Tejas Restaurant Marinade 1/2 teaspoon Meat Tenderizer 3 cups water 1 cup buttermilk Flour Breading 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper Cream Gravy Pan Drippings (1/2 cup from Read More …
2 pounds round steak, trimmed of fat 1-1/2 cups flour 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon paprika 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup buttermilk Vegetable oil for frying Gravy (recipe follows) Cut Read More …
Whole cooked garlic is far milder than processed garlic when cooked. The more you process garlic, the stronger the garlic flavor. Just to prove that point, try this recipe using forty cloves of garlic for one little ‘ol chicken instead Read More …
Makes 6 servings 1/2 pound jumbo asparagus 1 pound boneless chicken (white or dark meat) 4 tablespoons salad oil 1 medium onion, sliced 1 red or green bell pepper, thinly sliced 1/4 teaspoon pepper 2 tablespoons sugar 2 tablespoons soy Read More …
3 pound boned chicken breasts 1/8 teaspoon garlic salt 2 tablespoons red pepper 1/2 teaspoon black pepper 1 cup flour Vegetable oil Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely over chicken, turning pieces so each is Read More …
Makes 24 appetizers Delicious, when paired with Bella Sera® Pinot Grigio 3 tablespoons Olive oil 2 Leeks, white-part only, finely sliced 1/4 cup Water 1 Clove garlic, minced 1 lb. Boneless, skinless chicken breasts 1/4 cup Sun dried tomatoes, chopped Read More …
1 lb chicken breasts, poached and diced 4 green onions 1 teaspoon curry powder 1 tablespoon chutney 3/4 cup mayonnaise 2 tablespoons plain yoghurt 1 tablespoon fresh lemon juice 1/4 cup chopped fresh coriander, mint or parsley Salt and freshly Read More …
Source: Olive Garden Restaurants Marinade 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons granulated sugar 10 garlic cloves, minced 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano Read More …
Yield: 6 Servings 2 cups Chopped cooked chicken 3/4 cup Mayonnaise 2 Scallions, minced 1/2 teaspoon Dried basil 1/4 teaspoon Dried thyme 1/4 teaspoon Freshly ground pepper 1/2 cup Grated Swiss cheese 1/2 cup Grated Parmesan cheese 4 English muffins, Read More …
Serving Size : 4 1/4 cup vegetable oil 3 boneless skinless chicken breasts, halved 8 ounces mozzarella cheese 1 envelope Lipton Onion Soup Mix 3/4 cup dry bread crumbs 2 eggs, beaten Preheat oven to 425 F. In large baking Read More …
3/4 cup Chopped chicken 1/2 cup Chopped almonds 1/4 cup Grated Switzerland Swiss cheese 1 teaspoon Chopped gherkin Salt to taste Black pepper to taste Mayonnaise to moisten Buttered toast rounds Sliced blanched almonds optional Mix the chicken with almonds Read More …
6 Hard cooked eggs 1/2 cup Finely chopped cooked chicken 3 tablespoons Mayonnaise 1 tablespoon Grated onion 1 teaspoon Dijon mustard 1/2 teaspoon Dry mustard 3/4 teaspoon Hot pepper sauce, to taste 1 tablespoon Minced parsley Paprika, for garnish Yield: Read More …
1-1/2 cups finely chopped cooked chicken 1/3 cup chopped almonds, toasted 1 cup chicken broth 1/2 cup vegetable oil 2 teaspoons Worcestershire sauce 1 tablespoon dried parsley flakes 1 teaspoon seasoned salt 1/2 to 1 teaspoon celery seed 1/8 teaspoon Read More …
Yield: 1 Servings 1 can (7.5 ounces) spreadable chicken Salad, divided 1 teaspoon Coarsley chopped fresh Tarragon leaves 1 package (8 ounces) refrigerated Crescent dinner rolls In small bowl, combine chicken salad and tarragon. Set aside. On smooth surface, separate Read More …
Yield: 8 Servings 4 Chicken breast (skinless and boneless) (chopped) 2 Avocados (diced pieces) 2 cans Hearts of palm (sliced) 1/2 cup Capers (whole) 1 bunch Watercress (chopped fine) 1/2 cup Parsley (chopped fine) 4 Green onions (green and white Read More …
Can be prepared in 45 minutes or less. 1/2 stick (1/4 cup) cold unsalted butter 1/4 cup chopped onion 5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse 3/4 teaspoon curry powder 1/2 teaspoon paprika 1/2 Read More …
1/2 lb. boneless, skinless chicken breasts 6 dried Chinese black mushrooms 1 large or 2 small heads Boston lettuce 1 tablespoon canola oil 2 cloves garlic, minced 2 scallions, minced 1-2 jalapeno chilies, minced (for a milder dish, seed the Read More …
1/2 cup butter 4 ounces cream cheese 1/2 pound chicken liver 1 onion, small 2 tablespoons chicken broth 2 tablespoons brandy 1/2 teaspoon paprika 1/2 teaspoon salt 1 dash cayenne pepper Bring liver, onions, chicken broth, brandy to boil. Cook Read More …
4 skinless, boneless chicken breast 1 cup all-purpose flour 1/2 teaspoon salt 1/2 packet Sazon Goya 1/4 teaspoon pepper 3/4 cup milk or 2 eggs beaten 1/2 cup shreded muenster cheese or queso blanco 1 cup of olive oil 1/4 Read More …