Free Recipes Archive
1 pound penne pasta 1/3 cup olive oil; plus 2 tablespoons 3 cloves garlic; minced 1/2 teaspoon red chili flakes; (plus more to taste) 1/4 cup fresh flat-leaf parsley; chopped, plus 1/3 cup 4 Japanese eggplants; ends trimmed, thinly sliced Read More …
2 medium eggplants cut into 1/2 inch slices kosher salt 1 lb sweet Italian sausage 2 tablespoons olive oil plus more for frying 1 large or 2 medium onions; chopped 4 cloves garlic; minced 1 pinch crushed red pepper flakes Read More …
Love garlic? Here is an all-time favorite delectable dip that is best served with pita wedges or fresh vegetables. For the Garlic Confit: 8 cloves garlic 1/4 cup olive oil For the Dip: 1 medium eggplant 1 tsp. kosher salt Read More …
3 eggplants 1 onion 10 ml salt 2 tsp 50 ml brown sugar 1/4 cup 75 ml oil 1/3 cup 125 ml vinegar 1/2 cup 1/2 red pepper, chopped fine 1/2 green pepper, chopped fine Bake eggplant on cookie sheet Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …
Servings: 6 Pesto: 1 cup kalamata olives, pitted 3/4 cup (2 ounces) Wisconsin Parmesan Cheese, grated 2 tablespoons olive oil 1 teaspoon garlic, minced Eggplant: 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 Read More …
Eggplant, peeled and cut into 1/2-inch thick slices Tomato, sliced Mozzarella cheese, sliced Garlic powder Fresh chopped basil or dried basil, crumbled Hoagie or French sandwich rolls In a nonstick pan, broil the slices of eggplant until they are soft. Read More …
25 ml butter 2 tbsp 125 ml onion, chopped 1/2 cup 1 garlic clove, crushed 500 g ground beef 1 lb 500 ml canned tomatoes 2 cup 125 ml tomato paste 1/2 cup 10 ml oregano 2 tsp 5 ml Read More …
Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers (the Catalan word escalivar means ‘to roast over Read More …
Source: Black Kettle Restaurant – Milwaukee, Wisconsin 1 eggplant, about 7 inches long, unpeeled (see note) 1 medium onion, cut into 1/2-inch slices 1 whole jalapeno pepper (see note) 1 large red bell pepper, halved, seeds and stem removed Olive Read More …
1 pound of lean ground turkey 1 28oz jar of inexpensive spaghetti sauce 1 Tablespoon virgin olive oil One large onion, chopped 1 15-oz can ready cut tomatoes 1 8-oz package of fresh, pre-sliced mushrooms 1 large eggplant, peeled and Read More …
serves 2 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1 Small globe eggplant, cut into 1-inch cubes 1/4 Cup Olive oil 2 Cups Chopped ripe tomatoes 1/4 Cup Pecorino cheese, shredded 4 ounce Goat cheese, softened to room Read More …
1 tablespoon olive oil 1 small onion, chopped 1 large garlic clove, minced 1/2 green bell pepper, cubed 1 pound eggplant, peeled, cubed 2 pounds tomatoes, cubed 1/2 cup dry red wine 2 tablespoons fresh basil, (or 1 teaspoon dry) Read More …
1 small eggplant(about 3/4 pound) 6 tablespoons corn oil Sauce 1 tablespoon corn oil 1 tablespoon finely minced fresh ginger 1 garlic clove, minced fine 2 tablespoons Hot Chili Sauce or to taste 2 tablespoons water 1 tablespoon soy sauce Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 lb baby eggplant 1 small onion chopped 1 small piece ginger chopped 3-4 garlic cloves 1 tablespoon groundnut or peanuts 1 small piece coconut 2-3 green chili 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam Read More …
2 medium eggplants 2 Tablespoons olive oil 1 large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed Read More …
Source: Richard Ng, owner/chef, Bo Lings, Kansas City, Missouri Makes 3 to 4 servings 3/4 pound Chinese purple eggplant 1 pound medium shrimp, cleaned and shelled 1/2 teaspoon salt Pinch white pepper Approximately 2 cups vegetable oil, divided 1 tablespoon Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
This is Afghan Cuisine. 2 whole eggplants, cubed into chunks 1 onion 1/2 tablespoon fresh garlic, chopped 1/2 teaspoon turmeric powder 1 whole tomato, chopped 1 tablespoon tomato paste (for added color) 1/2 green or red bell pepper, diced 2 Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8 servings if served with 3 other dishes. 1 teaspoon dried shrimp 2 tablespoons sherry 6 small Chinese mushrooms 2 fresh green hot peppers 1 green bell Read More …
8 small (Japanese) seedless eggplants 4 cloves of garlic, finely chopped 4 eggs 2 medium tomatos 1/3 cup of cooking oil salt black pepper (6 servings) Bake the eggplants in oven until cooked. This occurs when the eggplants swell and Read More …
2 garlic cloves minced 1 small onion sliced in rings 1 small bell pepper julianne sliced 1 10oz can cream of garlic and mushroom soup 6 mushrooms sliced 2 tablespoons parmesan cheese 1 medium sized eggplant sliced (peeled or with Read More …
1 large eggplant, thickly sliced 2 eggs, beaten 1/2 cup dry bread crumbs 14-1/2 ounce canned italian stewed tomatoes 15 ounce tomato sauce 2 garlic, minced 1/2 teaspoon dried basil 6 ounces mozzarella cheese, sliced Dip eggplant slices into eggs, Read More …
4 baby eggplant, stems removed and cut into 1 1/2-inch dice 4 sprigs rosemary and thyme (each), chopped 2 bay leaves coarse salt and freshly cracked black pepper 75 ml olive oil 0.3 cup 1 small red onion, cut into Read More …
1 onion, chopped 2 garlic cloves, crushed 5 ml ground cumin 5 ml ground coriander 2 ml turmeric 1 small eggplant, trimmed & cubed 2 carrots, peeled & chopped 1 red pepper, seeded & chopped 500 ml vegetable stock Heat Read More …
Servings: YIELD 100 Portions Portions: 1/2 Cup Each 4-1/2 cups (1 lb 8 oz) onions, dry, chopped 7 1/2 cups (2 lb 8 oz) peppers, sweet, fresh, chopped 2 tablespoon (6 cloves) garlic, dry, minced 1 cup salad oil 3-1/4 Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Temperature: 360 degrees F. Deep Fat 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 quart (1 lb 2 oz) flour, Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Pan Size: 18 by 24-inches Roasting Pans Temperature: 375 degrees F. Oven 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 Read More …
25 ml butter 2 tbsp 125 ml onion, chopped 1/2 cup 1 garlic clove, crushed 500 g ground beef 1 lb 500 ml canned tomatoes 2 cup 125 ml tomato paste 1/2 cup 10 ml oregano 2 tsp 5 ml Read More …
Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers (the Catalan word escalivar means ‘to roast over Read More …
1 small eggplant(about 3/4 pound) 6 tablespoons corn oil Sauce 1 tablespoon corn oil 1 tablespoon finely minced fresh ginger 1 garlic clove, minced fine 2 tablespoons Hot Chili Sauce or to taste 2 tablespoons water 1 tablespoon soy sauce Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 lb baby eggplant 1 small onion chopped 1 small piece ginger chopped 3-4 garlic cloves 1 tablespoon groundnut or peanuts 1 small piece coconut 2-3 green chili 1 tablespoon chopped coriander leaves 1 tablespoon sesame seeds 1 teaspoon garam Read More …
2 medium eggplants 2 Tablespoons olive oil 1 large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed Read More …
Source: Richard Ng, owner/chef, Bo Lings, Kansas City, Missouri Makes 3 to 4 servings 3/4 pound Chinese purple eggplant 1 pound medium shrimp, cleaned and shelled 1/2 teaspoon salt Pinch white pepper Approximately 2 cups vegetable oil, divided 1 tablespoon Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
This is Afghan Cuisine. 2 whole eggplants, cubed into chunks 1 onion 1/2 tablespoon fresh garlic, chopped 1/2 teaspoon turmeric powder 1 whole tomato, chopped 1 tablespoon tomato paste (for added color) 1/2 green or red bell pepper, diced 2 Read More …
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
Yield: 3 to 4 servings if served with 1 meat dish; 6 to 8 servings if served with 3 other dishes. 1 teaspoon dried shrimp 2 tablespoons sherry 6 small Chinese mushrooms 2 fresh green hot peppers 1 green bell Read More …
8 small (Japanese) seedless eggplants 4 cloves of garlic, finely chopped 4 eggs 2 medium tomatos 1/3 cup of cooking oil salt black pepper (6 servings) Bake the eggplants in oven until cooked. This occurs when the eggplants swell and Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
2 garlic cloves minced 1 small onion sliced in rings 1 small bell pepper julianne sliced 1 10oz can cream of garlic and mushroom soup 6 mushrooms sliced 2 tablespoons parmesan cheese 1 medium sized eggplant sliced (peeled or with Read More …
1 large eggplant, thickly sliced 2 eggs, beaten 1/2 cup dry bread crumbs 14-1/2 ounce canned italian stewed tomatoes 15 ounce tomato sauce 2 garlic, minced 1/2 teaspoon dried basil 6 ounces mozzarella cheese, sliced Dip eggplant slices into eggs, Read More …
4 baby eggplant, stems removed and cut into 1 1/2-inch dice 4 sprigs rosemary and thyme (each), chopped 2 bay leaves coarse salt and freshly cracked black pepper 75 ml olive oil 0.3 cup 1 small red onion, cut into Read More …
1 onion, chopped 2 garlic cloves, crushed 5 ml ground cumin 5 ml ground coriander 2 ml turmeric 1 small eggplant, trimmed & cubed 2 carrots, peeled & chopped 1 red pepper, seeded & chopped 500 ml vegetable stock Heat Read More …
1 large eggplant, peeled & cut into thick slices 2 eggs, beaten 375 ml seasoned breadcrumbs 1 1/2 cup 50 ml olive oil 1/4 cup 750 ml spaghetti sauce 3 cup 225 g mozzarella cheese, shredded 1/2 lb 75 ml Read More …
6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners’ sugar Heat the oil in a Read More …