Free Recipes Archive
Serving Size : 4 8 cups romaine lettuce, torn 1 small bunch chicory (curly endive), finely chopped 12 ounces cooked turkey breast, cut into bite-sized pieces 1/2 cup blue cheese, crumbled 1/4 cup fat-free cottage cheese 1 large tomato, chopped Read More …
1 pound backfin crab meat 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1 teaspoon minced onion 1-1/2 teaspoons Worcestershire sauce 2 slices white bread, cubed (crusts removed) 1/2 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon salt few Read More …
Cucumbers Water Vinegar Salt Alum 10 lbs. sugar 1/3 bottle (5 1/2-ounce size) garlic powder 1/2 box (1 1/2-ounce size) dill seed 1/4 box (1 1/2-ounce size) allspice or less Make brine strong enough to float an egg (1-1/2 cups Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
For the Salad: 1 head romaine lettuce, chopped 1 cup arugula/rocket leaves 1x 250 g | 9 oz boneless skinless chicken breast, cooked and sliced 1x 125 g | 4 12 oz packet of lean shortcut bacon, cut into strips Read More …
750 g thick-sliced bacon, diced 3/4 lb 1 ml dry mustard powder 1/4 tsp 5 ml worchestershire sauce 1 tsp 1 garlic clove, finely chopped 25 ml red-wine vinegar 2 tbsp 75 ml extra-virgin olive oil 1/3 cup coarse salt Read More …