Free Recipes Archive
Makes 4 plus servings Fall Fruits: 2 pears, peeled and thinly sliced 3 apples, peeled and thinly sliced 4 tablespoons brown sugar 1/2 cup dried cranberries 3 tablespoons unbleached, all purpose flour 1 teaspoon ground cinnamon Sauce: 1 cup sugar Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
This is recipe is incredibly rich. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten it a bit. Makes 4 servings 2 pounds medium to large shrimp 2 tablespoons olive oil Read More …
2-1/2 cups milk, divided 1 cup sugar 3 tablespoons all-purpose flour 5 tablespoons cornstarch 1/2 teaspoon salt 3 egg yolks 2-1/2 ounces unsweetened baking chocolate 2 tablespoons butter 1-1/2 teaspoons vanilla extract 1 pastry shell (9 inches), baked In a Read More …
For those who like eggnog, the holiday season is an awesome time of year. From the moment Thanksgiving starts, I start pulling out the eggnog recipes. I love making this custard pie, and sharing it when I have to! You Read More …
Makes 8 servings Pork Loin: 1 pork loin, approximately 5 pounds (3 1/2 pounds after boning) salt and pepper for seasoning 3/4 cup apple slices 1/2 cup Maui or Vidalia onion slices 1 teaspoon thyme 1/2 cup chicken broth Apple-Shallot Read More …
2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons grated lemon zest 2 teaspoons balsamic vinegar 2 tablespoons minced fresh parsley 1/2 teaspoon garlic, grated salt fresh black pepper, to taste 1 pound portabello mushrooms, thickly Read More …
500 g fresh mushrooms 1 cup cream 1 tablespoon butter celery pepper bay leaf salt Wash mushrooms carefully and scald them. Chop finely and fry until light brown. Bring cream to boil. Put mushrooms into a baking pan and pour Read More …
8 ounces cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Saute onion and mushroom stems in bacon fat until tender. Read More …
1/4 cup unsalted butter 2 lbs. button mushrooms, halved vertically 1/2 cup dry white wine 1 tablespoon fresh lemon juice 1/8 teaspoon ground nutmeg 1 cup whipping cream Chopped fresh parsley (optional) Melt 1/4 cup butter in heavy large skillet Read More …
Yield: 1-1/3 cup 1 8 ounces container black cherry yogurt 1 3 ounce package cream cheese, softened 1 tablespoon Powdered sugar 1/4 teaspoon Vanilla Food Processor Directions: In food processor bowl with metal blade or blender container, combine all ingredients: Read More …
2 cups mayonnaise 18 ounces sour cream 1/8 cup lemon juice 1/8 cup thinly sliced green onions (1/8″) 1/8 cup finely diced parsley 1/2 tablespoon granulated garlic 1-1/8 teaspoons paprika 1-1/8 teaspoons onion powder 1-1/8 teaspoons Worcestershire sauce 1/2 teaspoon Read More …
There’s nothing like a dip to make fresh fruit even better! This butterscotch dip can made ahead of time and served with apples or over ice cream. 1 (14 ounce) can sweetened condensed milk 1 cup butterscotch-flavor chips 1/4 teaspoon Read More …
Yield: 12 servings 8 cup Ricotta cheese 1-1/2 cups Grated Parmesan cheese 3/4 lb Provolone cheese; shredded 6 Eggs 24 Fresh basil leaf; chopped 1 tablespoon Black pepper 1 lb Lasagna noodles; cooked 24 large Shrimp; cut lengthwise, peeled and Read More …
9 Lasagna noodles 1 cup Cottage cheese, low fat 6 oz Cream cheese, softened 2 can Cream of mushroom soup 2/3 cup Milk, skim 1/4 teaspoon Garlic salt 1/2 teaspoon Poultry seasoning 4 oz Ripe olives, sliced 1/3 cup Onion, Read More …
Chef Masaharu Morimoto of Morimoto, NY Yield: 4 Servings Chocolate Pasta: 1 pound all-purpose flour 4 eggs 1/2 cup cocoa powder 1 Tablespoon olive oil Parmesan Pasta Sauce: 2 cups cream 4 egg yolks 1/2 cup sugar 1/2 cup Parmigiano Read More …
Yield: 10 1-cup servings Penne pasta, dry 1-1/4 lb. Heavy cream 1-5/8 cups Sugar 1/4 cup Tomato sauce 1 cup Vodka 1/4 cup Salt and pepper to taste Roux 4 to 6 ounces Cook pasta according to directions. Heat cream Read More …
Makes 8 servings 1 pound rigatoni, uncooked 2 tablespoons olive oil 1 garlic clove, minced 1 pound hot bulk sausage (sweet sausage can be used) 1/4 cup white wine 2 tablespoons fresh chopped oregano 2 cups heavy cream 1/4 cup Read More …
Chef Giovanni Susini of restaurant Italianets shares a recipe from his special selection called Menu del Plebiscito, available until mid-November. Ingredients 4-6 frog legs (without bones) butter 80-100g rice 1/2 glass white wine dill, parsley, sage salt, pepper 1 garlic Read More …
Great on cucumbers and a wonderful dressing for potato salad too! Makes about 1-1/2 cups 1 cup mayonnaise 2 teaspoons Dijon mustard 1/2 cup sour cream or plain yogurt 1 tablespoon dill, finely chopped, fresh salt and pepper to taste Read More …
1/2 c milk 3/4 c buttermilk 1 c mayonnaise 1/4 c cider vinegar 1 TBS lemon juice 1 tsp Dijon mustard 1/2 c parmesan cheese, grated 1/2 ts freshly ground pepper 2 or more cloves garlic, crushed 3/4 c sour Read More …
60 ml butter 3 medium onion, chopped 3 garlic cloves, chopped 1 bunch parsley, chopped 4 cheese flavoured smokies, sliced 6 medium potatoes, cubed – salt & pepper – – water – 250 ml cheddar cheese, shredded or cubed 500 Read More …
Cream of Garlic Soup is one of the signature dishes at Chef Susan Spicer’s wonderful French Quarter restaurant Bayona. This is rumored to be that signature recipe. Makes 8 servings 2 pounds onions, peeled and roughly chopped 2 cups garlic, Read More …
The fresh flavors of cilantro, basil and oregano season this southwestern soup. Soup: 3 to 4 pounds butternut and/or acorn squash, cut in half, baked 1/2 cup LAND O LAKES® Butter 1 medium (1/2 cup) onion, finely chopped 2 teaspoons Read More …
2 large heads of garlic, peeled and minced 2 cups chicken stock 2 cups beef stock 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water 2 cups heavy cream, scalded 2 large egg yolks, beaten well Combine garlic and stocks Read More …
Everyone knows about and has used Campbell’s Cream of Mushroom Soup. It is a critical ingredient in thousands of casserole dishes – and that is a good thing. But to sit down to a bowl of fresh, homemade creamy mushroom Read More …
1 L frozen hash brown potatoes 4 cup 50 ml butter, melted 1/4 cup 250 ml sour cream 1 cup 1 small onion, chopped 1 can cream of mushroom soup 250 ml parmesan cheese, grated 1 cup In a large Read More …
12 dried chipotle chiles, stemmed 1/2 cup unsalted butter 1/2 cup diced onion 1 tablespoon fresh rosemary, minced 1-1/4 teaspoons freshly ground pepper 1 teaspoon minced shallot 1/2 teaspoon minced garlic 1 cup dry white wine 2 cups whipping cream Read More …
This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll Read More …
4 cups milk, divided use 2 cups granulated sugar 1/4 teaspoon salt 4 large eggs, beaten 1 quart fresh strawberries, hulled and quartered 1/3 cup firmly packed brown sugar 1 (8-ounce) package cream cheese, softened 3/4 cup half-and-half 1 tablespoon Read More …
Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafes and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach Read More …
Whether served with ensaimadas or alone, this ice cream makes a perfect dessert. Makes about 1 1/2 pints. 1 pound (3 rounded cups) blanched almonds 8 cups water 2 1/2 cups sugar 2 tablespoons grated lemon zest 1 cinnamon stick Read More …
1 cup granulated sugar 1/2 cup packed brown sugar 2 (12-ounce) cans (3 cups total) evaporated milk 1 tablespoon molasses 4 beaten eggs 2 cups whipping cream 3 cups peeled, cored, and finely chopped apple 1 teaspoon vanilla extract Apple Read More …
4 cups chopped, peeled peaches 1 cup sugar 1 (12-ounce) can evaporated milk 1 (3-ounce) box vanilla instant pudding mix 1 (14-ounce) can sweetened condensed milk 4 cups milk Combine fruit and sugar and let sit for 1 hour. Put Read More …
Yield: Makes 1 quart Half-and-half 1 cup Sugar 2/3 cup Cinnamon stick, broken in half 1 Ground cloves 1/4 tsp. Freshly grated nutmeg 1/4 tsp. Heavy (whipping) cream 2 cups Large egg yolks 4 Full-flavored honey 3 Tbsp. Mixed candied Read More …
200 g rich dark chocolate 2 oranges; zest and juice 600 ml double cream; + extra for decorating 25 g cocoa powder chocolate shapes; for decorating Yield: 6 servings Melt the chocolate with the orange juice and zest over hot Read More …
fills 16-20 muffins 8 ounces cream cheese (room temperature), ricotta cheese or dry cottage cheese 1/3 cup sugar 2 tablespoons flour 1 teaspoon vanilla zest (yellow rind) of one lemon, grated Stir until well combined. Filling will keep in refrigerator Read More …
2 lb small prawns 2 ozs butter 1 large onion 1 clove garlic 1 tablespoon curry powder 3 tablespoon flour 3 cups water 3 chicken stock cubes 1/2 green apple 1 small banana salt and pepper 2 tablespoon tomato sauce Read More …
2 tablespoon green tea leaves 1/3 cup boiling water 2 cups half-and-half 3 large egg yolks 3/4 cups sugar 1/8 teaspoon salt 2 cups heavy cream 1 or 2 drops green food coloring (optional) Place the tea leaves in a Read More …
Chef Joël Antunes of JOËL – Atlanta, GA Yield: 10 Servings 8 egg yolks 1 cup of granulated sugar 1/2 gallon heavy cream 1-1/2 gallons whole milk 10 ounces Heineken beer 5 dried juniper berries 1 bay leaf Mix egg Read More …
2 quarts whole milk 2 cups sugar 2 tablespoons corn starch 5 eggs 1 to 2 Tablespoon vanilla extract 1 can Pet milk, chilled Heat milk in a large sauce pan. Do NOT let boil. In large bowl, beat eggs, Read More …
Serving Size : 16 1 package chocolate cake mix 1/4 cup shortening 1/4 cup butter or margarine, softened 1 egg 1 tablespoon water 1 teaspoon vanilla extract 1/2 gallon ice cream In a mixing bowl, combine cake mix, shortening, butter, Read More …
Serving Size : 15 1 quart milk 1/2 ounce japan green tea, powdered 15 egg yolks 2-1/2 cups sugar 1 cup cream, heavy 1 cup half and half Bring milk to a boil. Remove from heat and add green tea. Read More …
These popcorn balls are sure to be a hit at your child’s Halloween party. They are fun to make and a serving, one popcorn ball, makes a nice sweet treat for each guest. 16 Halloween Oreo Chocolate Sandwich Cookies, divided Read More …
Makes 3 dozen large bars or 5 dozen small bars 1-3/4 cups sifted flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger 1/8 teaspoon allspice ( optional ) 1 cup shortening Read More …
1 cup (par-cooked) shredded carrots 2 tablespoons milk 3/4 teaspoon salt 2 cups bread flour 1/2 cup flaked coconut 1/2 cup chopped walnuts 1 tablespoon granulated sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/2 teaspoons Fleischmann’s bread machine yeast Read More …
2 cups self-rising flour 2 teaspoons granulated sugar 1 cup whipping cream Combine all the ingredients into a stiff dough. Knead the dough and roll out to about 3/8-inch thick. Cut out the biscuits and bake in a greased pan Read More …
Source: Paula Deen 2 cups biscuit mix (suggested: Bisquick) 3 ounces cream cheese Milk, to moisten Flour Preheat oven to 375 degrees F. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to Read More …
1 (8-ounce) package cream cheese (may use reduced-fat or no-fat) at room temperature 2 firm ripe medium peaches, nectarines or pears, peeled and coarsely chopped, divided OR 1 cup firm ripe whole blueberries, red or black raspberries, or blackberries, divided Read More …