Free Recipes Archive
SORBET: 2 pounds peaches, peeled and cut into chunks 1 cup sugar 1/4 cup port COMPOTE: 1 cup port 1/3 cup raisins (preferably Red Flame seedless) 1 tablespoon honey (preferably chestnut honey) 3 green Kelsey plums, cut in wedges 1/2 Read More …
4 cups Peaches, chopped and peeled 4 cups Pears,chopped and peeled 1 cup Apples, chopped and peeled 1/4 cup Lemon juice 5 cups Sugar Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring Read More …
Fixing up a spicy chili recipe is one of our favorite things to do on Saturday or Sunday afternoons in the fall. Watching college or pro football with a bowl of chili with all of the fixin’s and a cold Read More …
Source: Stump’s Supper Club, St. Louis, Missouri Start with one rack of ribs per person. You must peel or cut the membrane on the backside of the rack if the butcher has not done this. Thaw all racks of ribs. Read More …
1 pound well-seasoned lean bulk pork sausage 3 cups cooked rice 1 tart red cooking apple, cored and chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup raisins 1 tablespoon firmly packed brown sugar 1/2 teaspoon salt 1/4 Read More …
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 …
Fall means comfort, and nothing is more on trend this season than savory pies. Here, A.1. Original Steak Sauce fortifies the beefy flavors. This recipe uses a value cut of meat, and the steak sauce stands up to its big Read More …
The texture is perfect — dense, but not heavy. Make sure to allow it to cool for 5 to 10 minutes in the pan. Then the cake will fall right out without sticking. 1 1⁄2 cups butter 1 (8 ounce) Read More …
With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal. Read More …
This rich pie, studded with cranberries and walnuts is a perfect dessert for a fall or winter holiday table. 3 large eggs 2/3 cup firmly packed dark brown sugar 2/3 cup light corn syrup 1/4 cup butter, melted 1/2 teaspoon Read More …
The fall flavors of apple, cinnamon and maple syrup all combine in a smooth, wine-softened soup. 16 apples, peeled, cored and chopped 5 cups water 1/4 cup pure maple syrup 1 1/2 teaspoons finely grated lemon peel 1 cinnamon stick Read More …
2 large sweet potatoes 1 large russet potato 1/2 pound baby carrots 1 acorn squash, peeled and cut into cubes 1/2 cup firmly packed brown sugar 1/4 cup butter or margarine, melted 1/4 cup sorghum 1/4 cup water 1/2 teaspoon Read More …
3.5 L chicken broth 3 1/2 quart 25 ml vegetable oil 2 tbsp 4 medium onions, chopped 7 ml thyme leaves 11/2 tsp 0.5 ml pepper 1/8 tsp 1 ml nutmeg 1/4 tsp salt to taste 500 ml rutabagas, peeled Read More …
Nothing says “fall” like pumpkin pie spice and apple cider. With a simple plus two, those ingredients move Open Pit Restaurant Recipe Barbecue Sauce into holiday territory. Yield: 16 servings OPEN PIT Original Restaurant Recipe Barbecue Sauce 2 cups apple Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (15-20 minutes) Cut in 2-inch pieces. Place in shallow solid or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 23 lb. squash, fall and winter, fresh 3/4 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil Read More …
Source: Chef Denis Zeeb, Tony Roma’s 2 racks (4 pounds) St. Louis ribs, skin removed from the backside of the ribs Water Barbecue sauce (any variety) Place ribs on a rack inside a baking pan. Fill pan with about 1 Read More …