Free Recipes Archive
This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province–although you find slightly different versions all over Levante. Baked Rice It’s also sometimes called arroz passejat, meaning rice that has gone for a walk–because it was Read More …
This is a great idea for cooking along with your kids or taking to a kids party. You make the cookie dough while the kids prepare the toppings! 1/2 Cup Butter or Margarine, room temp 3/4 Cup Packed Brown Sugar Read More …
Hardness Temperature Cold Water Test Soft Ball Stage 234 – 240°F 110 – 115°C Forms a soft ball that flattens when removed from water. Firm Ball Stage 242 – 248°F 115 – 120°C Forms a firm ball that holds its Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/ tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can Read More …
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
Because venison is so lean and tender, it suits this quick cooking style. Makes 6 servings Marinade: 1/2 cup soy sauce 1 teaspoon sesame oil 1 tablespoon hoisin sauce 1/4 cup soya or peanut oil 1 teaspoon cracked black pepper Read More …
Cooking fresh artichoke hearts in an aromatic liquid is a fabulous way to prepare them for further saute, use in salads, grain dishes, etc. The juice that results from cooking the artichokes is very flavorful, as well (it can be Read More …
Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish. 1 leg of lamb, rolled if desired salt and pepper 1 teaspoon Read More …
Very thin strips of flank steak are the key to tender, quick-cooking meat. This makes an easy, simple meal served with steamed rice. 1 pound beef flank steak 1/2 cup beef broth 2 tablespoons cornstarch 2 tablespoons sherry 1 tablespoon Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
Here’s a Chinese restaurant-style dish that’ll have your taste buds zinging with flavor. Quick cooking on high heat helps keep the tender veal moist. 1 pound veal, thinly sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons chili sauce Read More …
You can get fresh beef tongue and most large supermarkets, but if you can find a smoked tongue, or be willing to smoke one yourself, you will get even more flavour. Tongue has a mild yet distinctive flavour and is Read More …
Chef Paul Prudhomme learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests in his food. Prudhomme recommends a great spring recipe for vegetarians to try that is Read More …
Below is the step-by-step procedure for processing foods that require less than 10 minutes processing time. Use this procedure for all sweet spreads as directed in the recipes. If the recipe requires a preparation and cooking time longer than 20 Read More …
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, Read More …
This is my favorite roast chicken because it is a little unexpected. Make sure you have a shot of grand marnier while cooking Chicken 1 (3 -4 lb) roasting chickens 1/4 cup olive oil 1 orange, quartered 1 onion, quartered Read More …
What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking Read More …
A family favorite that is really good and very easy to make. This barbecued bean recipe makes a terrific side dish for any picnic or barbecue and draws raves from everyone. It’s a great summer-time dish that is prepared on Read More …
Fragrant Indian butter chicken and classic mac & cheese combine to create the ultimate comfort food. This recipe uses evaporated milk to reduce the fat while maintaining creaminess. Rotisserie chicken helps speed up the cooking process, so you can have Read More …
It’s hard to imagine New Year’s dinner in Russia without it. It’s not too hard to make kholodets, but it does take a while, preparation can take up to three days. In our times, you can enjoy this kind of Read More …
This ingenious recipe for overnight oatmeal makes cooking steel-cut oats a cinch. The previous night you boil six cups of water, stir in the oatmeal, let boil for 1-minute, turn off the heat and cover. The next morning, you turn Read More …
Savory grilled fish imparts that wonderful out-of-doors aroma only available from cooking in the outside air. 1 pound cod 2 tablespoons butter or margarine 1/4 cup lemon juice 1 tablespoon dried parsley 1 teaspoon dillweed 1 teaspoon salt 1/4 teaspoon Read More …
Making Medovik is a multi-stage process, involving cooking the separate cake layers one by one in the oven. It also requires chilling the tort overnight in the refrigerator. Plan accordingly. For the Biscuit Layer Cake 2 eggs 16 Tbl (225 Read More …
1 Pastry for one pie crust LEMON FILLING 1/4 teaspoon Cornstarch 3 tablespoon Flour 1-3/4 cup Sugar 1/4 teaspoon Salt 4 Egg yolks, lightly beaten 1/2 cup Lemon juice 1 tablespoon Grated lemon peel 1 tablespoon Butter MERINGUE 4 Egg Read More …
* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use. * Use non-stick cookware so that Read More …
It takes 20 minutes to heat each gallon of water. Be sure to allow heating time for the water. 1 pound of pasta makes about 8 cups of cooked noodles or spaghetti. One pound of pasta makes 8 moderate servings Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) butterscotch dessert powder, cooking type Read More …
Nonfat Dry Milk (Conventional)+ Water= Fluid Skim Milk 1-2/3 tbsp 1/2 cup 1/2 cup 3 tbsp 1 cup 1 cup 1-2/3 oz (6 tbsp) 1-7/8 cups 2 cups 3-1/4 oz (3/4 cup) 3-3/4 cups 1 qt 5 oz (1-1/8 Read More …
When asked to serve a large number of people you may feel overwhelmed. The quantity of food required can be staggering and almost unbelievable to the person who cooks for a small family. The secret to successfully preparing enough food Read More …
Nonfat Dry Milk (Conventional) + Water= Fluid Skim Milk 1-2/3 tbsp 1/2 cup 1/2 cup 3 tbsp 1 cup 1 cup 1-2/3 oz (6 tbsp) 1-7/8 cups 2 cups 3-1/4 oz (3/4 cup) 3-3/4 cups 1 qt Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
Chef Paul Prudhomme learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests in his food. Prudhomme recommends a great spring recipe for vegetarians to try that is Read More …
Chef Paul Prudhomme learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests in his food. Prudhomme recommends a great spring recipe for vegetarians to try that is Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) chocolate dessert powder, cooking type Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) chocolate dessert powder, cooking type Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) butterscotch dessert powder, cooking type Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
YIELD: 100 Portions EACH PORTION: See Note 10 VEGETABLES POUNDS APPROX. AMOUNT OF WATER APPROX. COOKING TIME Asparagus 18 lb. 1 gal. 5 to 8 min Beans, green, wax or French style 24 lb. 2-1/4 gal. 5 to 8 min Read More …