Free Recipes Archive
2 cups crushed tortilla chips 2 tablespoons water 1 large egg, slightly beaten 1 pound ground beef, cooked and drained 1 envelope dry onion soup mix 1 (4 ounce) can ORTEGA® Diced Green Chiles 1/2 cup shredded cheddar cheese, divided Read More …
Source: Papagayo Mexican Restaurant in Tucson, Arizona 3 eggs, separated 1-1/2 cups milk, scalded 1 cup white cornmeal 3/4 teaspoon salt 3/4 cup large curd cottage cheese 3 tablespoons butter 1 (17 ounce) can white cream style corn 1 teaspoon Read More …
from Chef Eric Kim of Cong-Du Restaurant – Seoul, South Korea Green Apple Sorbet: 1 green apple, cored and chopped Lemon juice 10 millimeters simple syrup Pinch salt Red Bean Jelly: 25 grams red bean paste 70 milliliters water 3 Read More …
Dash of salt Dash of white pepper 1 teaspoon sesame oil 3 slices ginger, smashed 3 stalks green onions, smashed Garnish 2 tablespoons green onions, julienned 2 tablespoons fresh ginger, peeled and julienned 1 ounce hot (temperature) oil 2 ounces Read More …
1 bunch scallions (green onions), including green part, chopped fine 2 large onions, chopped fine 1 cup mayonnaise 1/2 cup plain yogurt 1/4 cup sour cream 1 tablespoon lemon juice Salt and freshly ground pepper Combine all ingredients. Cover tightly Read More …
1/4 cup mayonnaise 1 teaspoon cider vinegar 3 tablespoons buttermilk 1 teaspoon seasoning salt (or salt-free seasoning blend) 1/2 teaspoon onion powder 1 minced garlic clove 1 minced anchovy filet 1 tablespoon minced parsley 1 tablespoon other fresh green herb Read More …
1-3/4 c. mayonnaise 1/4 c. sour cream 6 to 8 anchovy fillets, mashed 3 TBS. minced fresh tarragon leaves 2 TBS. minced fresh chives 1 TBS. chopped fresh parsley 1/4 c. tarragon vinegar 1 clove garlic, minced Combine all ingredients Read More …
Green Goddess is a San Francisco original. The Chefs of the Palace hotel “created the creamy tarragon dressing known as Green Goddess” (San Francisco ala Carte). 1-3/4 c. mayonnaise (For low fat version, use low-fat mayonnaise) 1/4 c. sour cream Read More …
This soup was famous at the Anasazi in Midland, Texas, which has now closed. 1-1/2 cups chicken broth 1/3 cup minced onion 1 large garlic clove 1/2 pound fresh mild green chiles, such as Anaheim, roasted and chopped 8 ounces Read More …
Use any firm fish in this one-salmon and halibut both work well. The antioxidant tea has subtle lemon and orange flavors to complement the fish. 4 cups Celestial Seasonings authentic or antioxidant green tea 2 teaspoons grated ginger 2 teaspoons Read More …
Source: Fiddler’s Green Irish Pub and Eatery, Atlanta, Georgia 1-1/2 quarts canola oil 4 cups all-purpose flour plus 2 cups for dredging 1 teaspoon kosher salt plus 1 teaspoon 1 teaspoon freshly ground black pepper plus 1 teaspoon 1 teaspoon Read More …
4 tomatoes 1 chili pepper (your preference) 1 cup water (less is optional) 8 garlic cloves 2 bunches of Cilantro (remove stems) a couple of sqeezes of fresh lime a dash of salt and pepper Boil tomatoes and chili pepper Read More …
Tomatillos look like small green tomatoes with a papery, round husk. To adjust the heat of the salsa, use more or fewer serrano chiles, as desired. Source: Steve Stanley, Chuy’s Restaurant Yield: 1-1/2 quarts 2 quarts water 1/2 pound fresh Read More …
90 ml olive oil 6 tbsp 6 small unpeeled beets, scrubbed & tops trimmed 10 shallots, peeled 150 ml pecans 2/3 cup 25 ml red wine vinegar 2 tbsp 1 large garlic clove, minced 2 small head leaf lettuce, torn Read More …
2 lbs of monkfish, leak or similar some clams 1/4 cup of olive oil wheat 1 garlic clove parsley 1 cup of white wine 1/2 l. “fish fumet” salt Cut the fish and put a little bit salt on each Read More …
1 cup chopped onions 1/4 cup vegetable oil 1-1/2 cups spinach, chopped 1-1/2 cups whole tomatillos, cooked (green tomatoes) 1/2 cup green chiles, chopped 2 cloves garlic, crushed 1 tablespoon dried oregano leaves 1 cup chicken stock Cook and stir Read More …
This salsa recipe is a staple with hundreds of variations possible. Try adding fresh corn off the cob or diced carrots after the blending. Serve plain with tostada chips or put on just about anything. 1 tablespoon roasted hot oriental Read More …
1 package egg roll wrappers 1 1/2 cups chopped cooked thigh meat 1 can green chili’s chopped 1/3 cup Mexican Blend Cheese 1/2 Cup sour cream 1 tsp cumin (scant) Mix for dip: 1 cup honey 3 T finely chopped Read More …
The green stuff for bushes (Rice Krispie Treats) 4 cups of mini marshmallows or 1 10 ounce pkg of regular marshmallows 5 – 6 cups cereal (I use a mixture of corn flakes and whatever is left in the bottom Read More …
3/4 cup toasted walnut pieces 4 tablespoon honey pinch + 1/4 teaspoon salt 1/4 cup apple cider vinegar 1/3 cup vegetable or light olive oil 1/8 teaspoon black pepper 1 red bell pepper, cut into match sticks 4 ozs thin Read More …
2 cans black beans, rinsed and drained or 4 cups freshly cooked black beans 1 sliced ripe olives, drained 2 medium tomato, seeded & chopped 1/4 cup chopped green onion 1/4 cup chopped fresh cilantro 2 tablespoons olive oil, or Read More …
1 pkg lime jello 1 pkg lemon jello 1 pkg strawberry jello 1 cup crushed pineapple, drained (reserve juice) 1 cup chopped celery 4 oz pkg cream cheese, room temperature 1 cup whipping cream, whipped Bottom Layer Dissolve lime jello Read More …
This fragrant, appetizing quiche is a lower-fat version than many but its flavor is outstanding. The lively seasonal tastes of green spring onions, mild cheese, and fresh thyme make it a great choice for a light spring supper. Omega-3 oils, Read More …
Source: Michael A. Even of O’Malley’s on the Green, Anchorage, Alaska Serving size: 12 1 pound white chocolate 8 ounces butter 8 ounces egg yolks 10 ounces confectioners’ sugar 4 ounces raspberry liqueur 12 ounces egg whites 2 pounds cream, Read More …
Yield: 4 Serving 720 g Shredded green tomatoes 170 g Raspberry flavored gelatin mix 800 g White sugar Nobody guesses that green tomatoes are in this very tasty jam. It freezes well, cans easily, and the preparation is very quick. Read More …
5 cups chopped green tomatoes 4 cups sugar 1 (3 ounces) package strawberry jello Chop up enough green tomatoes to measure 5 cups, juice and all. Put tomatoes in a large saucepan with the 4 cups sugar. Mix well and Read More …
Yield: 6 half pints 6 Green Chiles (Hotness to your preference) 6 Cups Sugar 1-1/2 cups Cider Vinegar Cheesecloth 6 ounces liquid pectin 6 drops green food coloring Wash and mince chiles. Combine Chiles, sugar and vinegar in a large Read More …
Yield: 1 gallon 2 cups sugar 1 cup sherry vinegar 1 cup red wine vinegar 1/2 pod star anise 2 bay leaves 1 whole clove 1 tablespoon whole coriander 1 teaspoon chile flakes 1 teaspoon Spanish paprika 1 tablespoon whole Read More …
Source: Executive Chef Brandon Miller, Stokes Adobe, Monterey, California Yield: 1 gallon 2 cups granulated sugar 1 cup sherry vinegar 1 cup red wine vinegar 1/2 pod star anise 2 bay leaves 1 whole clove 1 tablespoon whole coriander 1 Read More …
7 lb. sliced green tomatoes (no ripeness) 2 gallons water 3 cups pickling lime Syrup: 5 lb. sugar 3 pt. vinegar (1 qt. white, 1 pt. cider) 1 box pickling spices 1 teaspoon salt Soak tomatoes for 24 hours in Read More …
A dish that can be served on white rice, on sliced bread, or eaten as a taco on a hot flour tortilla. For a large crowd, simply double the recipe. Add a fresh vegetable such as fresh green beans and Read More …
Source: La Fogata Restaurant, San Antonio, Texas Yield: 6 servings 1/4 pound tomatillos, quartered 1/2 cup water 1 whole clove garlic 2 serrano chiles 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup cilantro leaves, loosely packed Chicken stock, if needed Read More …
Source: El Cholo Makes 12 (8 ounce) tamales. 24 ears yellow corn 8 ounces cornmeal 4 ounces shortening 4 ounces butter 3/4 cup granulated sugar 1/2 cup half-and-half or cream 1 teaspoon salt 12 (1 ounce) strips Cheddar cheese 1 Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona For tamale 5 pounds masa 2 (27 ounce) cans creamed corn 3/4 gallon lard 12 ounce water 12 tablespoons salt Corn husks Cheese for topping For filling 5 pounds long green Read More …
4 cups peeled and finely chopped green tomatoes 3 cups peeled and finely chopped red tomatoes 1/2 cup rice syrup or other liquid sweetener 1 very ripe mango, peeled and finely chopped 1 cup apple cider vinegar 1 large yellow Read More …
3 green peppers 1 medium onion 1.4 kg cooking apples 225 g seedless raisins 1 tablespoon salt 300 ml vinegar 350 g sugar 1-1/2 tablespoons ground ginger 110 g redcurrant jelly 3 lemons; zest and juice Seed the peppers, peel Read More …
You can use more or less sugar, depending on the acidity of the tomatillos. Source: La Olla Restaurant & Bar, Oaxaca, Mexico 6 servings 2 cups water 1-1/4 pounds tomatillos, husked, rinsed 1 jalapeno chile, stemmed, halved, seeded 1/3 cup Read More …
Wash and dry spinach leaves and pound them in a mortar. Put into a strong cloth, twist to extract all the juice; pour this into a double saucepan to thicken. Turn out onto a muslin cloth stretched over a bowl, Read More …
1 oz blanched and drained parsley 2 ounces blanched and drained spinach 3 oz tarragon, chervil, and chives, blanched and drained 3 chopped and lightly fried shallots Pound all the ingredients in the mortar. Rub through a fine sieve. Post Read More …
6 each Green chili peppers 2 each Lemon grass, fresh -=OR=- 2 teaspoons Lemon grass, dried 5 each Garlic cloves, chopped 3 medium Shallots, chopped 1 teaspoon Lemon zest 1 teaspoon Galanga Slice the chili peppers in half lengthwise. Discard Read More …
1 teaspoon Cumin seeds 1 teaspoon Coriander seeds 6 Fresh green chilies, chopped 1 tablespoon Chopped lemon grass 1 teaspoon Chopped coriander root 1 tablespoon Chopped shallots 1 tablespoon Chopped garlic 1 teaspoon Chopped galangal 7 Peppercorns 1 teaspoon Salt Read More …
15 Green hot chilies 3 tablespoons Chopped shallots 1 tablespoon Chopped garlic 1 teaspoon Chopped galangal 1 tablespoon Chopped lemon grass 1/2 teaspoon Chopped kaffir lime rind 1 teaspoon Chopped coriander root 5 Peppercorns 1 tablespoon Coriander seeds 1 teaspoon Read More …
Green Onions, one per person Cut root end off onion and discard. Starting about 1-inch away from green part of the onion, make several lengthwise cuts very close together through the white part of the onion to where the root Read More …
1 large carrot, peeled Small fresh green beans stem trimmed or use pencil sized asparagus tips trimmed to 4-inch lengths Butter, melted Salt and pepper Cut small notches lengthwise 4-inch around the carrot with a knife or zester. Slice the Read More …
4 qt Chopped green tomatoes peeled, cored, (about 32 med.) 2 qt Chopped cabbage (about 1 large head) 2 cups Chopped sweet red peppers (about 4 medium) 1 cup Chopped onion 1/2 cup Salt 1-1/2 cups Brown sugar 2 tablespoons Read More …
10 lbs. of green tomatoes 1 head of cauliflower or more 5 lbs. of peeled yellow or white onions 5 green bell peppers 5 red peppers 1 cup of pickling salt (no iodine) Brine 7 cups of vinegar. White is Read More …
3 Tablespoons rendered bacon fat 2-1/2 Pounds boneless pork loin roast 1/4 Cup flour 1/2 Teaspoon coarsely ground black pepper 2 Cups water 4 Cloves garlic, minced, or use prepared minced garlic 6 4 ounces Cans diced mild green chilies Read More …
2-1/2 pounds Pork roast (fresh shoulder, preferred) 1 pound Pork soup bones 44 ounces Canned tomatoes 23 ounces Tomato sauce 28 ounces Hot water 21 ounces Diced green chili strips 3/4 To 1 oz diced hot peppers 1 tablespoon Sugar Read More …
1-1/2 lb boneless pork chops 16 oz stewed tomatoes 45 oz black beans 32 ounces light red kidney beans 1 large yellow onion 2 cloves garlic, crushed 2 each jalapeno peppers, chopped 1 teaspoon ground cumin 1 teaspoon butter 1 Read More …
Cream Cheese Pastry (recipe follows) Green Chili & Beef Filling (recipe follows) 1 cup (4 ounces) shredded cheddar cheese 1 large egg, beaten Prepare Cream Cheese Pastry; refrigerate. Prepare Green Chili & Beef Filling; pour into a 9-inch pie pan Read More …