Free Recipes Archive
Source: From Culinary Director Terry Bell, Not Your Average Joe’s For the marinade 1/2 cup grainy mustard (such as Pommery) 1/2 teaspoon roasted, ground mustard seeds 1/2 cup Dijon mustard 1/4 cup olive oil 1/2 cup lemon juice 1-1/2 tablespoons Read More …
Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona 4 wedges brie 1/3 pound pistachios 3 eggs, whisked 1 cup flour 2 pints fresh strawberries, cleaned and hulled 1 teaspoon black peppercorns 1/2 cup balsamic vinegar 3/4 cup extra-virgin olive Read More …
1 3-pound side of salmon, skin removed 1 heaping cup (5 ounces) shelled unsalted pistachios 1/2 cup prepared pesto sauce (see note) Preheat oven to 375 degrees. Using tweezers or your fingers, remove any bones running down fish. Place fish Read More …
1 Fresh salmon fillet per serving. Olive oil. Garlic Powder. Salt Fresh ground black pepper. Lemon wedges. Wash fillets and remove any small bones that may be in them. Pat dry with paper towels. Coat both sides lightly with olive Read More …
4 each boneless skinless fillets, 8 ounce each 1 cup Asian Panko crumb / flake * 1/4 cup Dijon mustard 2 TBS. melted butter 2 TBS. fresh chopped parsley Servings: 4 Preheat oven to 450º Brush both sides of fish Read More …
Smoke roasted salmon fillets 2 cups whole grain mustard 1/4 cup apple puree, Granny Smith apples 1/4 cup honey 1 bunch fresh dill, cleaned and finely chopped Combine mustard with apple puree and place over low heat, simmer or reduce Read More …
4 teaspoons olive oil 2 tablespoons shallots; finely chopped 1 tablespoon lemon juice; strained 125 ml dry white wine 6 sun-dried tomatoes (not in oil); finely chopped 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh Read More …
4 each (6 oz) salmon steaks 1 teaspoon oil 1 pinch each salt and pepper 3 tablespoons light mayonnaise 1 tablespoon lime juice 1 each chipotle pepper; minced 2 teaspoons adobo sauce Brush one side of each salmon steak with Read More …
4 each fillets, 8 ounce each 6 each slices of bacon 1/2 cup Asian Panko crumb / flake * 3 TBS melted margarine or butter seasoned salt and pepper to taste Servings: 4 Preheat oven to 450F. Cook the bacon, Read More …
1 pound red-skinned potatoes, chopped 2 tuna steaks (about 24 ounces total) Salt to taste 4 teaspoons black peppercorns, crushed 3/4 cup dry red wine 1 tablespoon oyster sauce About 3/4 cup buttermilk 10 chives, snipped Freshly ground black pepper Read More …
4 each skinless and boneless fillets, 8 ounce each 1 cup Asian Panko crumb / flake * 1/4 cup blackened fish seasoning 3 TBS. Melted butter Servings: 4 Preheat oven to 450F Brush both sides of fish with melted butter Read More …
4 halibut fillets, evenly cut (about 2-1/2 inch x 2-1/2 inch x 1 inch) 2 tablespoon oil 1 cup dry white wine Crust: 1 cup panko (Japanese bread crumbs) 1 tablespoon fresh thyme leaves 1 tablespoon minced garlic 1 teaspoon Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 rainbow trout, cleaned and filleted 1/2 cup (1 stick) butter 1 cup ground or chopped hazelnuts 2 tablespoons flour Salt/pepper 1 tablespoon lemon juice 2 ounces wine (1/4 cup) 3 ounces Read More …
2-7oz. portions Sea Bass or any firm white fish Ginger Snap crumbs (see recipe below) Dredge bass in crumbs, coat on both sides. Bake at 350 0 for 12-15 minutes, or until firm. Serve with 2 ounce of kiwi lime Read More …
Only 4 ingredients needed to create this tempting appetizer. 12 ounces sliced deli-style roast beef 24 ounces light cream cheese, softened 3 bunches green onions, chopped 6 ounces chopped pecans Dice beef into very small pieces (1/4-inch or less). In Read More …
Yield: 4-6 Servings Turkey: 1 (10-13 pound) turkey, broken down* 4 cups applewood chips Salt and fresh ground pepper About 4 Tablespoons grape seed oil or duck fat 1/4 cup carrots, small dice 1/4 cup celery, small dice 1/4 cup Read More …
From Chef Chris Douglas of Icarus Restaurant Yield: Serves 4 4 5 ounce venison steaks (cut from the loin or leg with all silver skin removed, reserve all trimmings) 4 tablespoons whole black peppercorns 1 quart concord grapes 2 cups Read More …
Michael Madsen’s crusted lamb is rich with flavor. The mustard-hazelnut crust seals the meat and keeps it moist as it cooks; the raspberry flavor note in the demi-glace sauce is the perfect compliment. The sauce would be wonderful with game Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
Makes 8 servings Preparation time: 15 minutes Cook time: 28 to 38 minutes 2 Lamb racks, frenched salt and pepper to taste 1 tablespoon olive oil 1/3 cup hazelnuts, toasted and skins rubbed off in cloth 2 tablespoons Dijon-style mustard Read More …
Makes 4 servings 1 (2-ounce) bag ground almonds or 2/3 cup chopped whole natural almonds 1 teaspoon fresh thyme leaves 1/2 teaspoon each salt and pepper 4 boneless pork chops (about 1 1/2 pounds total) 3 tablespoons almond or canola Read More …
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds) Salt 2 teaspoons cracked mixed peppercorns 2 cloves garlic, minced 1 teaspoon dried basil leaves, crushed 1 teaspoon dried oregano leaves, crushed Heat oven to 425°F. Combine seasoning ingredients; press Read More …
1 rib eye roast, small end, approx. 4 to 6 pounds Espresso Rub: 1 tablespoon ground espresso coffee beans 1 tablespoon packed brown sugar 1 teaspoon salt 1 teaspoon coarse grind black pepper Balsamic Sauce: 1 cup balsamic vinegar 1/4 Read More …
1 center-cut well-trimmed beef tenderloin roast (2 to 3 pounds) 3/4 cup (about 3/4 ounces) dried porcini mushrooms 3 tablespoons olive oil 2 tablespoons freshly grated Parmesan cheese 1 teaspoon coarse ground black pepper 1 teaspoon minced garlic Place porcini Read More …
1 3-rib beef rib roast (small end), about 5-1/2 lbs., well trimmed with chine bone removed 1 teaspoon salt 1/2 teaspoon dried rosemary leaves, crushed 1/4 teaspoon ground black pepper 1 medium lemon 1-1/2 cups fresh bread crumbs (from about Read More …
Yield 2 Servings Bison- Center Cut, N.Y. Strip loin, 12 ounce weight. 2 each Canola Oil 1 teaspoon Salt: Black Pepper Mix -50/50 1/2 Tablespoon Mushroom Crust- Recipe follows 1 tablespoon Wild Rice- Barley Risotto Base- Recipe follows 1-1/4 Cup Read More …
Ham 1 (8 lb) ham, half 2 tablespoons apricot preserves 2 tablespoons Dijon mustard 1/2 cup brown sugar 1/2 cup gingersnap crumbs (about 9 cookies, finely crushed) Sauce 1 1/2 cups apricot preserves 1/2 cup dry marsala wine 3 tablespoons Read More …
This simple, festive treatment for a whole side of salmon is an easy way to feed a crowd with style. You can substitute a mix of peppercorns (green, white, pink and black—sometimes called rainbow peppercorns) for the black and pink Read More …
Apple and horseradish pair perfectly on top of oven-roasted salmon brushed with apple butter and topped with pumpernickel breadcrumbs mixed with horseradish and lemon. 3 cups Musselman’s® Apple Butter 1/2 cup fresh lemon juice 1 cup prepared horseradish, divided 1 Read More …
A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ’s. These are SO easy to prepare, no peeling required Read More …
4 fish fillets, enough for 4 servings, I used sea bass 1 cup instant mashed potatoes 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano salt & pepper 1 egg, beaten Mix the potato, garlic, thyme, oregano, Read More …
Moist and tender, crispy and nutty! Whether you have them as a snack or pair them with steaming rice for lunch—this one’s a sure winner! 1 cup toasted walnuts zest from 2 lemons 1 tsp dried sage 1 (500- gram) Read More …
1/2 teaspoon thyme 1/4 teaspoon rosemary 4 garlic cloves, crushed 1 1/2 cups soft bread crumbs 5 ounces feta cheese 2 tablespoons olive oil 4 pounds boneless pork roast Preheat oven to 375*F. In a food processor, combine thyme, rosemary, Read More …
Serves: 8 (2 kebabs per order) Alaska Halibut: 8 oz. pistachios, coarsely ground 5 Tbsp. breadcrumbs 1 1/2 lbs. Alaska Halibut, cut into 1×3 inch strips Olive oil spray, as needed Salt and pepper, as needed 16 skewers, 4-6 inch Read More …
4 pork center loin chops, 1 1/2 to 2 inches thick 2 crushed garlic cloves 1 teaspoon chopped rosemary 1 teaspoon minced thyme 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 teaspoon olive oil Read More …
Source: Grand Floridian Café at Disney’s Grand Floridian Resort and Spa Crust 1/2 cup granulated sugar 1/2 cup (1 stick) butter 1 egg 1/4 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups Read More …
2 pork tenderloins approximately 1 pound each (1 package) 6 tablespoons Herbs de Provence 2 tablespoons olive oil 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 4 ounces Indian River Pantry or other hot pepper jelly Trim fat Read More …
4 ounces brown sugar 5-1/2 ounces white sugar 1 ounce Hershey®’s Cocoa 6 ounces eggs 16 ounces heavy cream 1-1/2 ounces Hershey®’s Semi-Sweet Chocolate Chips 1/2 ounce vanilla 6 ounces white bread, cubed Topping pecans, finely chopped Heath® Toffee, medium Read More …
6 boneless chicken breasts 2 tablespoon Butter 1 teaspoon Worcestershire sauce 1/4 teaspoon Dry mustard 1/4 teaspoon Pepper 2.8 oz can fried onion rings, crushed Heat the oven to 350. In a small bowl combine butter, Worcestershire sauce, pepper and Read More …
Yield: 8 servings 1/4 teaspoon salt 1/4 teaspoon pepper 4 (6-ounce) skinned chicken breast halves 8 (4-ounce) chicken drumsticks, skinned 1/4 cup honey 2 tablespoons Dijon mustard 3/4 teaspoon paprika 1/8 teaspoon garlic powder 1-1/4 cups finely crushed cornflakes (about Read More …
1 cut-up broiler-fryer chicken, skinned 1/4 cup mayonnaise 3 garlic cloves, finely minced 2 tablespoons fresh orange juice 2 teaspoons freshly grated orange peel 2 teaspoons honey 1/4 teaspoon cinnamon, divided use 3/4 teaspoon salt, divided use 1/2 teaspoon pepper, Read More …
2 servings 2 boneless skinless chicken breasts 1/4 cup almonds 4 thin slices gingerroot 2 cloves garlic, peeled 1/8 teaspoon cumin 1/4 teaspoon paprika 1/4 teaspoon salt low fat mayonnaise Process the almonds, ginger, garlic and spices in a food Read More …
1/2 cup slivered almonds 1 (18.25-ounce) package yellow cake mix 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 cup honey 3/4 cup strong-brewed coffee 1/3 cup vegetable oil 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 1 Read More …
Number of Servings: 4 4 each double-cut pork chops, 14 oz each 3 tablespoon olive oil 2 cup andouille crust, recipe follows 2 cup julienne onions 2 teaspoon garlic, chopped 2 tablespoon pure cane syrup 2 cup veal reduction salt Read More …
6 – 8 Good sized sweet potatos 1/4 cup butter 1 Tablespoon vanilla 1 – 2 cups light brown sugar 1 cup crushed pecans Wrap the sweet potatoes in foil and bake in a 350 F oven for approx an Read More …
Whipped Potatoes 3-1/2 cups cooked sweet potato pieces or 1 (40 ounce) can sweet potatoes, drained 4 egg whites 2 tablespoons flour Pecan Crust 1/3 cup firmly packed brown sugar 2 tablespoons light butter 1/3 cup chopped pecans Heat the Read More …
4 ounces brown sugar 5-1/2 ounces white sugar 1 ounce Hershey®’s Cocoa 6 ounces eggs 16 ounces heavy cream 1-1/2 ounces Hershey®’s Semi-Sweet Chocolate Chips 1/2 ounce vanilla 6 ounces white bread, cubed Topping pecans, finely chopped Heath® Toffee, medium Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
For chicken : 4 x 4 ounce chicken breasts 3 cups chopped pecans 2 cups flour 3 large eggs 1 ounce milk For glazed pecans : 1 cup chopped pecans 1/4 cup dark brown sugar 1 tablespoon water for salad Read More …
5 cup Sifted all purpose flour 2 cup Sugar 1 teaspoon Salt 3 tablespoon Butter OR oil 1 package Active dry yeast 1 cup Warm water (105 – 1150F) 1 Egg, slightly beaten 1/2 cup Melted butter 2 teaspoon Ground Read More …