Free Recipes Archive
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …
Source: Chef Marianne Belardi – Cowboy Ciao Restaurant, Phoenix, Arizona 1/2 cup Israeli (pearl) couscous, cooked 1/2 cup Roma tomatoes, diced 1/2 cup super-sweet dried corn 1/2 cup arugula, chopped 2 ounces smoked salmon, diced 2 ounces asiago cheese, crumbled Read More …
8 chicken drumsticks, skin removed 8 ounces lowfat smoked sausage, sliced 2 16 ounce cans barbecued baked beans 1 15 ounce can whole kernel corn 1 15 ounce can black beans, rinsed and drained 1-3/4 cups frozen baby lima beans, Read More …
Source: Chef: Paul Siegler, The Unlikely Cowboy, Phoenix, Arizona 1 ounce butter, clarified 1/2 teaspoon fresh garlic, minced 3/4 teaspoon fresh shallots, minced 12 to 15 fresh black mussels 1/4 teaspoon fresh thyme 1/2 teaspoon fresh chives, minced 1 teaspoon Read More …
6 potatoes, cut into french fries 50 ml margarine 50 ml honey garlic barbecue sauce or ketchup 5 ml brown sugar 5 ml chili powder 1 ml garlic salt or powder Peel potatoes; slicing into french fries. Meanwhile; in a Read More …
Source: Chef Luis Sanchez, Ernesto’s Mexican Food, Sacramento, California 6 plump jumbo shrimp 1 tablespoon butter 2 garlic cloves Pinch of pepper Pinch of salt 1 cup sliced green bell pepper 1/4 cup diced tomatoes 10 green tomatillos 2 chiles Read More …
(see also Red Chili Onion Rings) 1 small red onion, diced 3 cups water 1 lb tomatoes, cut into 1/4 inch pieces 3 tablespoon fresh lime juice 3 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped seeded jalapeno chilies Read More …
Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 6 to 7 ounces pork tenderloin, sliced 1/2 inch thick and silver skin removed 1 ounce oil or clarified butter 1/2 teaspoon shallot, minced 1/4 teaspoon garlic, minced 1 tablespoon Read More …
1 pound ground sausage 1/2 cup chopped peeled onion 6 large eggs 1 (8 ounce) package cream cheese, softened 1/4 cup whipping cream 2 cups (1/2-inch pieces) French bread 2 cups shredded Swiss cheese 2 small zucchini, cut into 1/4-inch Read More …
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …
15 lbs. hamburger 3 c. chopped onion 1 1/2 gal. tomato puree (or paste) 1/2 c. chili powder 1/4 c. salt 3 gal. pinto or red beans 1 c. sugar 1/4 c. paprika 2 qts. water Cook beef; drain. Add Read More …
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …
Source: Pinnacle Peak Patio, Scottsdale, Arizona 1 pound pinto beans 1 small ham hock Salt, to taste 1 small onion, chopped 1 tablespoon chopped green chiles Pinch of whole leaf oregano Soak beans in water overnight. Add remaining ingredients. Cook Read More …