Free Recipes Archive
Beautiful, crispy salmon fillets with a honey-pecan glaze that is easy and delicious! Makes: 4 servings 1 cup pecan halves or pieces 1 cup honey 3/4 cup butter 1/4 cup vegetable oil 4 (6 ounce) fillets salmon salt and pepper Read More …
A masterclass with Vivek Singh Chef Vivek Singh surprised his family when he announced his intentions to become a chef. After graduating from catering college, he joined the Oberoi Hotel group focusing on Indian cuisine. Chef Singh worked at the Read More …
25 ml soy sauce 2 tbsp 10 ml sugar 2 tsp 25 ml sesame oil 2 tbsp 2 large garlic cloves, chopped 1 kg asparagus, sliced 2 lb 15 ml sesame seeds 1 tbsp Stir soy sauce and sugar in Read More …
GLAZE: 1 tablespoon fresh lime juice 2 tablespoons spicy tomato salsa (can be store bought) 1/2 cup mayonnaise (low-fat if desired) 2 tablespoons plain nonfat yogurt 6 orange roughy fillets, 1/3 to 1/2 pound each GARNISH: 2 tablespoons chopped parsley Read More …
Yield: 4 Servings 2 tablespoon Licorice fern root 2 tablespoon Gewurztraminer icewine 3/4 cup Water 3 cup Dried alder cones 2 Wild grouse breasts, bone in and skinless Juniper and Salal Berry Sauce: 1 1/3 cup Water 1-1/2 cup B.C. Read More …
Use this unexpectedly fresh-tasting glaze to top nut breads or cakes, or to drizzle on hot Carrot Raisin Bars or Baked Donuts. Brush it on goodies still warm from the oven-it melts into a whisper-thin glaze. 2 tablespoons orange juice Read More …
1/2 cup Watkins Inferno Hot Pepper Sauce 2 to 3 tablespoons brown sugar, to taste 1/2 teaspoon Watkins Garlic Liquid Spice 1/4 teaspoon Watkins Cajun Pepper Bring all ingredients just to a boil in a small saucepan; remove from heat. Read More …
This sauce is equally good on lamb, chicken breasts, meats, portabella mushrooms, baked tofu and grilled vegetables. You can prepare it ahead of time and serve it room temperature or drizzle it on hot poached, baked, or grilled foods. Makes Read More …
Chef John Hogan Keefer’s Restaurant, Chicago Yield: Enough for 1 Turkey Butter 2 Tbsp. Small onion, finely diced Serrano chile, seeded and minced Garlic, minced 1 tsp. Kosher salt 1 tsp. White pepper 1/2 tsp. Fuyu persimmons, peeled, diced Verjus Read More …
2/3 cup sifted confectioners sugar 2 tablespoons freshly squeezed lemon juice 1 teaspoon grated lemon rind (yellow part, or zest, only) (1/4 cup) Spoon or brush this glaze over warm cakes and cookies Put the sugar in a small bowl, Read More …
This rich fudge can top cakes, brownies, and cookies…or drizzle it on hot Baked Donuts and watch it melt into a dark, glossy veil. 3 tablespoons soy milk or lowfat milk 1 tablespoon cocoa 1 tablespoon margarine or butter 1 Read More …
Spread thinly on cakes or cupcakes, allowing the glaze to drip over the edges. 1/4 cup pure maple syrup 2 Tablespoons smooth cashew butter 2 Tablespoons cocoa powder Combine ingredients and stir until very smooth. Calories per tablespoon 49 Fat Read More …
Source: Majerle’s Sports Grill, Phoenix, Arizona Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1 tablespoon plus 2 teaspoons brown sugar 1/4 cup granulated sugar 1-1/2 teaspoons minced garlic 1-1/2 teaspoons minced ginger Combine ingredients Read More …
1 cup dark brown sugar 1/2 cup cider vinegar 1/2 cup beef stock 1/2 cup soy sauce 1/2 cup honey 1/8 cup Worcestershire sauce 1 tablespoon vegetable oil 1 tablespoon whiskey 1/4 teaspoon Liquid Smoke Tabasco sauce (to taste) 1 Read More …
1/3 cup (95 grams) apricot preserves Place the preserves in a small heatproof glass measure and microwave on high power for 30 – 45 seconds, until bubbling. Strain the hot preserves through a fine-mesh sieve into a small bowl. Use Read More …
1 jar Simply Fruit apricot spreadable fruit by Smuckers 1 thin slice lemon with peel, chopped 1 tablespoon cornstarch 1/4 cup water Combine in a small saucepan. Heat on medium, stirring constantly. For a thin glaze reduce cornstarch. Post Views: Read More …
2 tablespoons flour 2/3 cup brown sugar, firmly packed 4