Free Recipes Archive
One of the nicest vegetarian dishes that I know and one that is really easy to make, is the egg souffle. This is kind of like a savoury bread and butter pudding only much better!!!! 1 Slightly stale French baguette Read More …
Although this recipe takes some time, you will be rewarded with a big bucket of sweet chili paste that lasts for ages. Enlivens stir fries, soups and grilled dishes. Makes 1 litre 4 Onions, peeled and chopped 6 Garlic cloves, Read More …
Pilotas (Meatballs) – Pilota – Catalan for ball – is a recipe of Arab origin, although originally it did not use pork but other meats, especially lamb. It is part of many classic Catalan dishes, and also delicious simply as Read More …
Contents Native Roman Ingredients Conversions Isicia Omentata (A kind of Roman Burger) Pepones et Melones (water and honey melons Patina de pisciculis (souffle of small fishes) Patina de Piris (pear souffle) Minutal Marinum (seafood fricassee) Gustum de Praecoquis (starter with Read More …
1. 2. 3. 4. 5. How to decorate poultry and meat dishes? To decorate meat dishes, the decorative components are chosen depending on the way of cooking. For instance, you can use for the dishes under the sauce lettuce leaves Read More …
1. 2. 3. 4. How to decorate dishes? Vegetable salad decoration Put prepared salad in a salad bowl, season and dress with sour cream (mayonnaise) and arrange as a hill.Pour over dressing and sprinkle chopped greens. Top with a crown Read More …
The Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted peppers. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork 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 …
“I do not believe there is one food that is an aphrodisiac, but some dishes can be so comforting that they make you more relaxed and in a more loving mood.” Carole Peck Owner/Executive Chef The Good News Cafe, Woodbury Read More …
Although most people think all Mexican dishes are served with Arroz Mexicano red or Spanish rice, many coastal seafood dishes are served with white rice. Makes 8 servings 2 tablespoons safflower oil 2 cups long-grain white rice 4 cups Basic 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 …
Banitza is one of the most popular and typical Bulgarian dishes, more of a breakfast or snack thing than a main course. There are many shapes and varieties of banitza – with cheese, spinach or butternut squash, but the cheese Read More …
Char Siu (or Chinese BBQ pork), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants. 1/3 cup hoisin sauce 1/3 cup soy sauce 2 tablespoons Chinese Shaoxing wine (rice Read More …
Kimchi is the national dish of South Korea. Spicy, sour, and fizzy, it’s typically made from fermented Napa cabbage covered in a spicy red pepper sauce. While it’s definitely an acquired taste for the uninitiated, Koreans eat this food at Read More …
I love to serve this refreshing salad alongside Mexican dishes, grilled steak or even as a nice side to hamburgers. 1/3 cup olive oil 2 tablespoon Tabasco sauce 2 tablespoon Red wine vinegar 2 tablespoon Fresh cilantro; minced 1 clove Read More …
Simple and basic and goes with any traditional side dishes. Serve with a couple different fruit salsas or chutneys. 1 (5 to 6-pound) spiral-sliced ham Place ham in shallow pan and heat in a 350*F. oven, uncovered, for 75 minutes Read More …
Don’t dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake these chocolatey delights all in the same pan. 1/2 cup butter 2 cups granulated sugar 1 cup all-purpose flour 1 cup chopped pecans 4 large eggs Read More …
This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes Read More …