Free Recipes Archive
1 oz rolled oats 1 rasher bacon 1 large mushroom 1 tomato 1 egg 1 teaspoon chopped parsley Salt and pepper Fat or oil for frying Sauté finely chopped bacon, mushroom and tomato in a frying pan. Using a little Read More …
1/4 pound butter 4 cups chopped onions 2 cups chopped green peppers 1-1/2 teaspoons fresh chopped garlic 4 cups sliced mushrooms 1-1/2 teaspoons flour Salt and pepper to taste 1 tablespoon cayenne pepper 4 dashes Tabasco sauce 1 tablespoon garlic Read More …
2 tablespoons (1/4 stick) butter 1/2 cup chopped andouille sausage 3/4 cup chopped bell pepper (can mix the colors) 1/2 large onion, chopped 1 tablespoon Italian seasoning 1/2 to 3/4 cup whipping cream 1 pound crawfish tails 1 quart peanut Read More …
1 Tablespoon Virgin olive oil 1/3 cup Virgin olive oil 6 Ripe plum tomatoes, halved Freshly ground black pepper 10 Habanero chile peppers 1/4 cup Lime juice (about 2 limes) 1/4 cup Chopped cilantro Combine tablespoon of olive oil and Read More …
This recipe is a variation of an original recipe from French chef M. Oliver and originally used grouse meat, crawfish tails, and truffles. 1 Whole chicken breast poached, boned and skinned or 1/2 pound of cooked, lean veal. 1 Pound Read More …
Salad Olivier was invented and served for the first time at the Winter Palace to Tsar Nicholas II by his French chef, Monsieur Oliver. Unlike his royal employer, the chef escaped from Russia after the Revolution and prospered as proprietor Read More …
Source: A waiter at Chasen’s Restaurant. Serving Size : 6 1 pound carrots, cooked, peeled 3 eggs 1/3 cup granulated sugar 3 tablespoons flour 1 teaspoon vanilla extract 1/2 cup butter, melted Dash nutmeg 1/4 to 1/2 cup crushed corn Read More …
There are many different types of sushi, the most well known in the western world would probably be Nori-maki or Makizushi. Makizushi combines vinegared rice (Sumeshi) with different fillings like cucumber strips, thinly sliced raw tuna or smoked salmon, pickled Read More …
Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it’s a great treat when served hot from a charcoal grill. There Read More …
No fruit symbolizes more the arrival of summer to Finns than Strawberries. The open air markets begin in early June with imported berries from mainland Europe. However, it is the arrival of the superior Finnish strawberries, in the end of Read More …
1 Tablespoon Virgin olive oil 10 Habanero chile peppers 1/3 Cup Virgin olive oil 1/4 Cup Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 Cup Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and Read More …
1. 2. 3. 4. What decoration can be made from root vegetable? Such root vegetables as potato, carrot, celery, and radish can be used to make the most beautiful compositions for main course and even to create attractive dishes.For the Read More …
1. 2. 3. 4. What decoration can be made from stone fruit? Apples, pears, peaches will become a terrific dessert if you serve them in a beautiful and extraordinary way. To create amazing compositions from these fruits, you’ll need a Read More …
1. 2. 3. 4. 5. 6. What decoration can be made from citrus fruit? Citrus fruits are an ideal product for the culinary decoration. There are various compositions made from lemon, orange and lime slices. To work on citruses, you Read More …
1. 2. 3. 4. 5. What decoration can be made from exotic fruits? Exotic fruits will make a perfect dessert. Pineapples, bananas, melons, kiwis and watermelons will decorate your table in the most beautiful way. To make different compositions from Read More …
1. 2. 3. 4. 5. 6. What decorations can be made from fruit and vegetables? Tomato peeling Make a round cut near the scion. Then make a cruciform cut on the bottom. Put a tomato in boiling water for 15 Read More …
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch. While Read More …
Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. This creamy dessert may be savored warm or cold, though most Spanish Read More …
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, Read More …
With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep’s milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes’ Don Quixote. Manchego is often savored alone or on a Read More …
This is from “Yocco’s the Hot Dog King”…..which is the hot dog shop (now expanded) that has been around for over 75 years. Eat their sauce on dogs, burgers, sausage sandwiches (made with smoked sausage)….and there is burger in it, Read More …
4 pounds Chicken wings 3 tablespoons Butter, melted 3 tablespoons Worcestershire sauce 2 teaspoons Catsup 2 Garlic cloves, mashed DIP 2/3 cup Mayonnaise 1/3 cup Sour cream 1/3 cup Gorgonzola, or blue cheese 1/2 teaspoon Tabasco Celery stalks Serving Size Read More …
These chicken wings are one of the most popular appetizers at Super Smokers BBQ. The sweetness comes from honey, and the kick comes from using the hottest, spiciest barbecue sauce your taste buds can take. You’ll need apple wood chips Read More …
This recipe for Buffalo Wings comes from a wonderfully casual restaurant in Newport Beach, California 2 pounds chicken wings, tips discarded 4 cups safflower oil 1 tablespoon minced garlic 1/2 cup minced onion 1/2 cup jalapeno pepper, seeded and minced Read More …
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine – not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 Read More …
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
A hearty chowder from Texas, potent with chilies. If you like spicy food, add more chilies of any variety. 4 cups diced, not peeled, red potatoes 1 large yellow onion, finely chopped 1/2 cup young green onions, finely chopped 2 Read More …
1 cup flour 1/4 cup granulated sugar 1-1/4 cups yellow cornmeal 2 teaspoons baking powder 1/4 tablespoon salt 2 eggs 3/4 cup milk 2/3 cup pickled jalapenos, drained and pureed 2 tablespoon honey Preheat oven to 375 degrees F. Grease Read More …
This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York. 1 cup pitted Read More …
Adapted from a California restaurant recipe, this dish features a quartered turkey breast marinated in a raspberry vinegar sauce, then grilled over hot coals. Serve Grilled Turkey Breast with Spicy Tomato Aspic or Minted Bulgar Salad for a healthy meal. Read More …
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from Read More …
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in Read More …
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
Yield: 1 servings 3 lb Turtle steak 6 Limes 1/2 c Olive oil 1/2 teaspoon Garlic powder 1 cl Garlic 1 ds White pepper Salt and pepper to taste For those of you that haven’t had the opportunity to have Read More …
3 lb. bear tenderloin BARBECUE SAUCE 3/4 cup vinegar 3/4 cup catsup 1 cup water 2 onion, chopped 1 clove garlic, minced salt and pepper to taste 1 or 2 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco 3 tablespoon brown sugar Read More …
Almond Pear Tart looks like an expensive dessert from a fancy pastry shop, but it is easily made at home. The pears are placed in a neat spoke pattern over a creamy, ground-almond base, then are given a sweet glaze Read More …
This Scottish favorite has a wonderful buttery taste and firm but light crumb – an irresistible combination. If you happen to be in Yountville, California, at approximately 2pm you will see members of my pastry team from the French Laundry Read More …
Champagne truffles are one of life’s little luxuries. Is there a woman out there who would not admit to having a penchant for the odd Champagne truffle from time to time? Well, this gem of a recipe combines dark and Read More …
These chewy, rich chocolate cookies have minimal fat. These flourless chocolate cookies get their texture from egg whites and their flavor from cocoa powder, which contains the only fat in the recipe unless you add the chocolate chips or nuts. Read More …
15 egg yolks 1 cup sugar 1/2 cup all-purpose flour 1 quart milk 2 pounds Mascarpone cheese 4 packages Savoiardi Lady Finger cookies (see Shopping Notes, below) 6-8 cups espresso 1/2 cup of Nocello, Kahlua, Cointreau or other liqueur of Read More …
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream 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 …
1 leg of lamb (6 pounds) 1 tablespoon salt lard 1/2 cup white wine 1/2 cup bouillon or water 1 small onion,sliced 2 eggs, beaten fine dry bread crumbs (about 6 tablespoons) Rub the lamb all over with salt and Read More …
Marry the perfect pair from the Golden State. Grilling brings out robust flavors in the asparagus and the lamb. The lusty sauce finishes this dish. It’s hard for your patrons to resist. Makes 12 servings 2 cups mayonnaise 1/8 cup Read More …
For those who like eggnog, the holiday season is an awesome time of year. From the moment Thanksgiving starts, I start pulling out the eggnog recipes. I love making this custard pie, and sharing it when I have to! You Read More …
A good dish for a large crowd. Just add a simple tossed salad and some crusty garlic bread for a quick party meal. Don’t use a metal pan for this dish because the artichokes will become discolored from it. You Read More …
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …