Free Recipes Archive
1-1/2 pounds ground beef 3 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper Salt and pepper 4 romaine lettuce leaves 1/4 cup freshly shaved or grated Parmesan cheese Romaine lettuce leaves (optional) Garlic Crostini 8 slices sourdough bread (about Read More …
1 ounce dried porcini mushrooms 3 cloves garlic, peeled 1/2 cups flat-leaf parsley, chopped 1/2 teaspoon salt, plus more to taste 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal Extra-virgin olive oil, for bread 1/2 Read More …
1 ounce Dried porcini mushrooms 4 tablespoons Olive oil 1 large Red onion, finely minced 1 lb Fresh brown mushrooms, cleaned and sliced 3 small Ripe plum tomatoes, chopped 1 tablespoon Parsley Salt and pepper POLENTA 6 cups Water 2-1/2 Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
Number of Servings: 12 Mascarpone Crostini: 1/2 cup clarified butter 1 pound Wisconsin mascarpone cheese, room temperature 24 slices French bread, sliced thinly 12 sprigs micro cilantro, for garnish Tomato Conserve: 11/2 quart tomatoes, blanched and peeled, diced 1/2 inch Read More …
Source: Chef Barbara Fenzl, Les Gourmettes, Phoenix, Arizona 3/4 cup grated cotija cheese (substitute asiago) 2 medium tomatoes, seeded and diced 1 tablespoon garlic, finely chopped 20 Kalamata olives, pitted and finely chopped 1/4 cup fresh basil, coarsely chopped 1 Read More …
1 loaf (about 9 ounces and about 20 inches long) French or Italian bread 1-1/4 cups prepared hummus (from an 8-ounce container) or 1-1/4 cups finely crumbled feta cheese (about 6 ounces) 1 large, fully ripened fresh tomato, seeded and Read More …
3/4 pound thinly sliced deli roast beef 3 tablespooons olive oil 2 large cloves garlic, minced 2 loaves (8 ounces each) French bread (about 2-1/2 inch diameter), cut into 1/2-inch thick slices 1 jar (12 ounces) roasted red peppers, rinsed, Read More …
serves 6 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1/4 Cup High quality prepared pesto 1 Small globe eggplant, sliced into 1/4 inch rounds 1/4 Cup Shredded pecorino cheese 1/2 Loaf Slim French bread (baguette), cut into 1/2 Read More …
2 (6-inch diameter) Boboli bread shells (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese Tomato-Basil Topping 1-1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Garlic Oil 1 Read More …
Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia pecan praline sauce Makes 20 hors d’oeuvres Cervena Venison Loin 1 loin olive oil juniper berries garlic salt pepper Venison Read More …
Crunchy, crusty sourdough bread with the beautiful flavours of garlic olive oil and basil…. and then that warm and melty cheese with the sweetness of grilled cherry tomatoes. 8 pieces thick sliced sourdough loaf (or loaf of choice) Garlic Olive Read More …
The cured meat craze meets creamy deliciousness. Serve this distinctively delicious Roth® Natural Melt™ cheese dip with garlic crostini, pita chips and fresh veggies. 1 1/2 cups Natural Melt™ Creamy Fontina, shredded 1/4 cup Cream cheese, softened 1/2 cup Artichoke Read More …
4 ounces chopped cooked bacon or country ham 4 ounces crumbled goat cheese; softened 1 tablespoon finely chopped toasted pecans 1 teaspoon chopped fresh thyme 12 fresh figs 1 tablespoon honey Toasted baguette slices Preheat oven to 350°. Stir together Read More …
1 11 ounce Chavrie Fresh Goat Cheese 15 small biscuit type crackers 1 small jar fig jam 2 ounces shaved prosciutto 1 ounce white peppercorns Pre-heat oven to 350 degrees. Spread ½ tsp. of fig jam on ea. Cracker. Place Read More …
8 (3/4-inch-thick) slices French or Italian bread, each cut into quarters on the diagonal 1 (5.03-ounce) package soft goat cheese, at room temperature 2 tablespoons finely chopped fresh chives, or other fresh herbs as desired Salt and freshly ground pepper Read More …
Crostini translates as “little toasts” in Italian. For flavor variations, try brushing the crostini with infused oils or sprinkle with desired dried herbs or seasonings. 1 loaf French bread, ends trimmed and cut crosswise into 1/4-inch-thick slices Extra virgin olive Read More …
500 g mushrooms, sliced 1 lb 125 ml cooking, red or spanish onion, finely chopped 1/2 cup 25 ml vegetable oil 2 tbsp 1 clove garlic 15 ml parsley 1 tbsp 25 ml white wine 2 tbsp salt & pepper Read More …
2 cloves garlic 1/2 cup sundried tomatoes packed in oil, drained 1/2 cup chopped walnuts, toasted 1/3 cup packed fresh basil leaves 2 tablespoons olive oil 24 (1/2-inch-thick) diagonal slices French bread baguette 1 (12-ounce) package STOUFFER’S® Spinach Soufflé 1/2 Read More …
500 g mushrooms, sliced 1 lb 125 ml cooking, red or spanish onion, finely chopped 1/2 cup 25 ml vegetable oil 2 tbsp 1 clove garlic 15 ml parsley 1 tbsp 25 ml white wine 2 tbsp salt & pepper Read More …
1 ounce Dried porcini mushrooms 4 tablespoons Olive oil 1 large Red onion, finely minced 1 lb Fresh brown mushrooms, cleaned and sliced 3 small Ripe plum tomatoes, chopped 1 tablespoon Parsley Salt and pepper POLENTA 6 cups Water 2-1/2 Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
1 ounce Dried porcini mushrooms 4 tablespoons Olive oil 1 large Red onion, finely minced 1 lb Fresh brown mushrooms, cleaned and sliced 3 small Ripe plum tomatoes, chopped 1 tablespoon Parsley Salt and pepper POLENTA 6 cups Water 2-1/2 Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
1 French bread baguette 1/2 cup Mayonnaise 4 tablespoons Prepared horseradish drained 1 tablespoon Tabasco brand Pepper Sauce 1/2 lb Medium-rare cooked roast beef thinly sliced Freshly-ground black pepper to taste Slice baguette into rounds 1/2-inch thick. In toaster oven Read More …
2 cloves garlic 1/2 cup sundried tomatoes packed in oil, drained 1/2 cup chopped walnuts, toasted 1/3 cup packed fresh basil leaves 2 tablespoons olive oil 24 (1/2-inch-thick) diagonal slices French bread baguette 1 (12-ounce) package STOUFFER’S® Spinach Soufflé 1/2 Read More …
500 g mushrooms, sliced 1 lb 125 ml cooking, red or spanish onion, finely chopped 1/2 cup 25 ml vegetable oil 2 tbsp 1 clove garlic 15 ml parsley 1 tbsp 25 ml white wine 2 tbsp salt & pepper Read More …
The right amount of liquid is vital in machine bread-making; that’s why the water amount in this recipe is unusual. 3/4 cup water 2 tablespoons water 1-1/2 teaspoons shortening 1-1/2 cups whole wheat flour 3/4 cup bread flour 2 teaspoons Read More …
15 ml unsalted butter 1 tbsp 30 ml olive oil 2 tbsp 30 ml pancetta, finely chopped 2 tbsp 1/2 onion, finely chopped 1/2 225 g chicken livers 8 oz 50 ml dry white wine 1/4 cup 30 ml red Read More …
24 thin slices french bread 24 500 ml medium plum tomatoes, finely chopped 2 cup 1 jar pimiento, chopped & drained (4 oz / 115 g) 1 8 small pepperoni, thinly sliced 8 15 ml fresh oregano, finely chopped 1 Read More …