Free Recipes Archive
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad Serves 2 1 Read More …
2-1/2 tablespoons peanut oil 1 pound steak fillet, trimmed and at room temperature 1 (8-ounce) can water chestnuts, drained 1 red bell pepper, seeded and julienned 3 green onions, trimmed and cut into short lengths 4 ounces snow peas, trimmed Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
2 potatoes, peeled & diced 250 ml chicken stock 1 cup 250 ml dry white wine 1 cup 2 cucumbers, peeled & coarsely chopped 4 celery stalks, trimmed & coarsely grated 5 ml onion, finely grated 1 tsp 250 ml Read More …
A refreshing low-cal chilled soup. Diabetic friendly and delicious. Very nice and super easy. 4 cups Fresh watermelon; cubed, seeded 3 medium Tomatoes; chopped 1 small Cucumber; peeled and diced 3 large White & Green Scallions; chopped 1 medium Serrano Read More …
This soup is so creamy you’ll be surprised there’s not actually any cream in it. This is great as a warm soup but is also very elegant served chilled. 1 pound Asparagus 1 tablespoon Butter 1 medium Onion 2 medium Read More …
Gazpacho is a Spanish soup served at room temperature or chilled. Adding salmon creates a one-dish meal. 1 (14 3/4-ounce) can salmon, or 2 (7 1/2-ounce) cans, drained and flaked 2 (10-3/4-ounce) cans vegetarian vegetable soup, ready to eat, or Read More …
Lemon-spiked Greek yogurt creates a zingy sauce for crisp blanched green beans. Serve chilled or at room temperature. 1 pound green beans; trimmed 1/3 cup plain nonfat Greek yogurt 1 tablespoon lemon juice 2 teaspoons minced shallot 1/4 teaspoon fine Read More …
A little lemon-lime soda adds zest and zing to this luscious strawberry pie filling. Thickened with sugar and cornstarch it acts as a creamy base for the strawberries. 1 cup granulated sugar 1/4 cup cornstarch 1 cup lemon/lime soda 1/8 Read More …
1 can hearts of palm 2 pints cherry tomatoes 1/2 cup black olives 1/2 cup green olives 3 pounds medium shrimp, cooked, shelled, leaving tail connected Combine all ingredients. For Herbed Olive Oil: 3/4 cup coarsely chopped fresh flat–leaf parsley Read More …
The citrus and nut flavors blend to complement the glories of fresh asparagus. 1 to 1 1/2 pounds fresh asparagus Dressing: 1/4 teaspoon freshly grated orange zest 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 2 tablespoons olive Read More …
Soup and summer do go together when you serve this chilled vegetable soup, made creamy with the addition of cottage cheese. 3-1/2 cups chicken broth 8 cups peeled sliced zucchini 1 onion, chopped 1 clove garlic, crushed 1 teaspoon crushed Read More …
Source: Chef Tim Andriola of Timo – Sunny Isles, FL Yield: 4 Servings Lobster: 1/2 quart chicken stock 2 live Maine lobsters 2 avocadoes, diced 1 ounce avocado oil (olive oil may be substituted) Juice of 1/2 lemon 1 ounce Read More …
1/2 lb. Tomatoes (about 2 or 3 medium) 1 cup Onions, chopped 1 Medium Cucumber, peeled and chopped 1 Medium Bell Pepper, seeds removed 5 ounce Pimiento 14-oz. can Tomato Juice 1 clove Garlic 2 teaspoon Olive Oil 2 or Read More …
1 very ripe medium avocado 3 cups cold chicken stock, fat skimmed off 1 cup sour cream, divided Salt and freshly ground black pepper to taste Pinch of cayenne pepper or a few drops Tabasco 2 tablespoons finely minced chives, Read More …
A blender or food processor makes this soup a snap to prepare. No cooking required. Serve it in mugs. Make sure the cucumbers, sour cream and yogurt are well chilled before beginning 3 medium-size cucumbers, peeled and cut into cubes Read More …
4 large red bell peppers, (about 2-1/4 pounds total) 4 tablespoons olive oil 1 onion, cut into 3/4-inch pieces 3 cups chicken stock or canned broth, (or more) 1/8 teaspoon dried crushed red pepper 1-1/2 cups French bread cubes, (1/2-inch) Read More …
700 g asparagus 25 g butter 1.4 litres chicken stock; or vegetable stock 2 medium onions; chopped 150 ml single cream 1 lemon; zest only for garnish Yield: 4 servings Remove the heads from the asparagus. Gently poach them for Read More …
Source: Chef: Paul Muller – Restaurant: P.F. Chang’s China Bistro For noodles 2 ounces chili-orange sauce (see recipe below.) 10 ounces thin egg noodles 4 tablespoons bean sprouts 3 tablespoons carrots, finely shredded 2 tablespoons scallion rings 2 tablespoons cilantro, Read More …
Yield: 4 servings 1 cucumber; finely diced 275 g natural yogurt 300 ml single cream 1 clove garlic; crushed 3 tablespoons fresh coriander leaves (cilantro); chopped 1/2 tablespoon fresh mint; chopped salt and freshly ground pepper cucumber and yellow pepper; Read More …
Source: Chef Hans, Grand Hotel, Mackinac, Michigan 1/3 cup lemon juice 1/3 cup powdered sugar 1/3 cup honey 1/3 cup packed light brown sugar 1 quart fresh red raspberries 1 pint heavy cream, whipped stiff Blend lemon juice, powdered sugar, Read More …