Free Recipes Archive
1 ounce butter 5 ounces (50 – 60 count) shrimp, peeled and de-veined 4 kalamata olives 2 ounces sun-dried tomatoes 1/4 of the Bonefish Grill lime-tomato-garlic sauce (recipe follows) 2 ounces feta cheese, crumbled chopped parsley for garnish Add butter Read More …
Source: Chris Schlesinger, Chef, East Coast Grill, Cambridge, Massachusetts 14 ounces pitted Kalamata olives, drained 3 tablespoons olive oil 2 large cloves fresh garlic, minced 1/2 teaspoon oregano leaves Marinate drained olives in the olive oil, garlic and oregano in Read More …
Source: John Malik, Executive Chef – Augusta Grill – Greenville, South Carolina 1 cup cornmeal 1/2 teaspoon sea salt 1 teaspoon granulated sugar 2 grinds fresh black pepper 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 cup boiling water Read More …
2 shots vodka 1 shot DeKuyper’s Sour Apple Pucker 1/2 shot Midori Slice of Granny Smith apple or 1 maraschino cherry Shake over ice for a full minute or until some crystals appear in the drink. Strain into a chilled Read More …
1 ounce Sauza Commemoritiva Tequila 1/2 ounce Cointreau 1/2 ounce Presidente Brandy 1/2 ounce Rose’s lime juice 1/3 cup sweet & Sour mix Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed Read More …
If you love ribs but you don’t have a smoker or grill, it’s super easy to make them in the oven! These ribs are rubbed with a spicy dry rub and then left to marinate for a bit in the Read More …
It takes a bit of time to oven roast the tomatoes but otherwise this recipe is really simple. Very good, beautiful presentation. Great holiday appetizer. Wouldn’t recommend this as a passed hors d’oeuvre, though, as it is a little hard Read More …
Four ingredients and a grill is all you need for this recipe. Serve with rice mix and grilled vegetable kabobs. 4 boneless center loin chops, 1 1/2-inch-thick 1 cup teriyaki marinade 1 teaspoon hot pepper sauce 1/4 cup chopped green Read More …
These flavorful chops can be put in the refrigerator in the morning to marinate and be ready for the grill after work. Serve with seasoned rice, steamed peas and breadsticks. 8 New York (top loin) pork chops, 3/4-inch thick 12 Read More …
An easy and scrumptious way to cook potatoes and onions. You can also cook the foil package on a grill or over campfire coals. 4 medium potatoes, peeled and sliced thin 3 medium onions, peeled, sliced, separated into rings Garlic Read More …
Adjust the amount of honey to the sweetness that you like. Great for chops on the grill or broiled medallions. 1/2 cup lemon juice 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon dry sherry 2 garlic cloves, crushed In Read More …
1/4 cup soy sauce 1 green onion, coarsely chopped 1/2 lemon, sliced 1 slice ginger root, 1-inch long, halved 4 (6-ounce) firm fish fillets Combine soy sauce, onion, lemon, ginger, and fish fillets in a resealable plastic bag. Marinate in Read More …
Source: Steve Ells, Founder, CEO & Chef – Chipotle Mexican Grill 1 (2 ounce) package dried ancho chiles 1 teaspoon black pepper 2 teaspoons cumin powder 2 tablespoons fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup Read More …
2 tablespoons clarified butter (you’ll need about 1/2 stick butter; directions follow) 2 tablespoons finely chopped yellow onion 2 tablespoons finely chopped garlic 6 tablespoons fresh lemon juice 2 tablespoons dry white wine Kosher salt White pepper 2 tablespoons cold Read More …
Source: Chef Paul Burdick, Keegan’s Grill, Phoenix, Arizona 1 ounce olive oil 6 ounces yellow onions, finely diced 8 ounces poblano chiles, diced 1 tablespoon garlic, minced 8 ounces tomatillos, husked 2 cups chicken stock Cumin powder to taste 2 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 …
This pie was perhaps created to showcase sweetened condensed milk, a new product developed by Gail Borden in 1858, as much as to feature the extra tart Key lime of South Florida. Source: Heritage Grill – Denville, New Jersey 3 Read More …
Source: Magnolia Grill, Durham, North Carolina Pie Crust 2-2/3 cups all-purpose flour 3/4 tablespoon granulated sugar 3/4 teaspoon salt 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces 1/2 cup chilled vegetable shortening, cut into pieces 1/4 to 1/2 Read More …
Palm Beach, Florida Serves 8. 1-1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 1/3 cup granulated sugar 3 egg yolks 1 teaspoon grated lime zest 1 (14 ounce) can sweetened condensed milk 2/3 cup fresh Key lime juice Read More …
Source: The Navajo Grill – Houston, Texas 1 pie crust 1/2 small can chipotle chile canned in adobo 7 tablespoons hoisin sauce 2 eggs 2 tablespoons chipotle – hoisin mixture 1/2 cup granulated sugar 1/2 cup flour 1/2 cup brown Read More …
The Camellia Grill’s pecan pie is justifiably famous; oodles of ’em are eaten in-house at this beloved and venerable Uptown eatery, and they say they ship pies all over the country. They used to hand out a little card with Read More …
This spicy soup, jazzed up with the flavors of Mexico, is a great start to a south-of-the-border meal! Source: Rick Bayless, Frontera Grill, Chicago, Illinois Serves 6. 6 corn tortillas, halved Canola oil, for frying 4 cloves garlic, peeled and Read More …
Source: Lee Healy, public relations manager at El Torito Grill – Newport Beach, California 3 pounds tomatoes 1 ounce chicken chorizo 1 chile poblano, seeded and diced 1/2 medium onion, diced 1/4 teaspoon oregano 1 large clove garlic, diced 1-1/2 Read More …
3 qt Fish stock 2 each Carrots; sliced diagonally 4 each Stalks celery; sliced diag. 1 each Clove garlic; crushed 1 each Leek; in 1/4-inch slices 4 each Saffron threads (or more) 1 tablespoon Cornstarch Salt, white pepper Hot pepper Read More …
1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 Read More …
1/4 cup olive oil 1/4 cup yellow onion, diced 1/4 cup carrots, diced 1/4 cup green bell pepper, diced 4 beef bouillon cubes 1 cup boiling water 1-1/2 quarts (3 lb) canned black beans, not drained 2 tablespoons cooking sherry Read More …
1/4 cup (1/2 stick) margarine 1/4 cup diced yellow onion, cut into 1/4-inch pieces 1/4 cup diced carrots, cut into 1/4-inch pieces 1/4 cup diced celery, cut into 1/4-inch pieces 3 cups sliced mushrooms (about one 8 ounce package), cut Read More …
Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona 1/4 cup olive oil 1-1/2 cups sweet corn kernels 1 onion, diced 6 cups chicken broth 1 dried chipotle chile (optional) 2 chicken breasts, grilled and sliced 3 Roma tomatoes, peeled, Read More …
Source: The recipe is from Executive Chef Rick Alabaugh of River Bar & Grill 2 quarts water 1 large onion 1 (14 ounce) can green chiles 2 carrots, shredded 2 green onions 2 tablespoons chili powder 2 tablespoons cumin 1 Read More …
13 ounces fresh oysters 5 strips bacon, diced Olive oil, as needed 1/2 white onion, chopped 9 ounces cognac 1/2 gallon heavy cream Large handful spinach 6 ounces granulated sugar Salt and pepper Put onions and bacon into a large Read More …
1 lb Italian sausage 1 large onion, chopped 1 stalk celery, chopped 2 large carrots, chopped 1 small zucchini, chopped 6 cups chicken broth 2 x 14-1/2 ounces cans diced tomatoes, undrained 2 cloves garlic, minced 1 teaspoon salt 2 Read More …
Like all the hearty, down-home dishes at Murphy’s Grill, Pasta a la Murphy comes big. “The theme here is American cuisine that is substantial,” says owner Stephan Frye. “You shouldn’t leave Murphy’s hungry.” His signature pasta dish is a robust Read More …
The recipe originated with Curt Gibson, director of operations of Copper Cellar Corp. It is served as a side dish, available at lunch and dinner. The macaroni is combined with Velveeta, yellow Cheddar, Monterey Jack and white American cheeses. It Read More …
1/4 cup extra virgin olive oil 1/2 lb Italian sausage 1/2 cup finely chopped yellow onion 2 medium garlic cloves, finely chopped 1 medium red bell pepper, 1/4″ julienne 1/4 cup dry white wine 4 cups canned whole peeled tomatoes Read More …
6 tablespoons unsalted butter, divided (keep 4 tablespoons chilled) 2 teaspoons minced garlic 12 medium shrimp, peeled and deveined 1/4 cup dry white wine 1/2 cup heavy cream 1/3 cup fresh-squeezed lemon juice salt and fresh-ground white pepper, to taste Read More …
The penne is easy, the sauce is the key: heavy cream, parmesan cheese, wine, etc. with chicken and shrimp. Gratinata Sauce 2 teaspoons butter 2 teaspoons chopped garlic 1 teaspoon Dijon mustard 1 teaspoon salt 1 teaspoon chopped rosemary 1 Read More …
Source: Armadillo Border Grill, Denver, Colorado Serves 2 8 ounces cooked penne pasta 2 large marinated chicken breasts 2 tablespoons diced green chiles 2 ounces sliced onion 2 ounces sliced mushrooms 1-1/2 cups Chipotle Cream Sauce 1 ounce cotija cheese Read More …
1/2 pound pasta sheets, may substitute won tons Oil, for deep-frying Asiago Cream Sauce 2 cups heavy whipping cream 1/16 teaspoon chicken soup base 1/2 cup plus 2 tablespoon Asiago cheese 1/2 tablespoon cornstarch 1 ounce water 2 to 3 Read More …
1/2 ounce clarified butter 6 shrimp Pinch of salt and white pepper Pinch finely chopped garlic 1/4 cup diced tomatoes 2 ounces sliced mushrooms Heavy pinch of scallions 5 ounces fresh fettuccine Sauté sliced mushrooms in a little olive oil. Read More …
Source: Chef Josh Upton, Carrabba’s Italian Grill 1 to 2 cloves garlic, sliced 3 tablespoons extra-virgin olive oil 1 teaspoon sun-dried tomatoes, chopped 1/4 cup mushrooms, sautéed 6 artichoke heart quarters 6 kalamata olives, pitted 1 chicken breast, grilled and Read More …
2 boneless skinless chicken breast halves, cut into strips 2 teaspoons Cajun seasoning 2 tablespoons butter or margarine 1 to 2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper seasoning 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 Read More …
Source: Uno Chicago Bar & Grill 1 ounce olive oil 1 tablespoon chopped garlic 4 ounces cooked shrimp (tail off) 1/4 cup seasoned plum tomatoes* 1 teaspoon fresh basil 1 ounce white wine 5 ounces scampi butter sauce** 12 ounces Read More …
Source: Chef Robert Merrifield, Polo Grill, Tulsa, Oklahoma Braised Pork Shoulder 1 (5 pound) pork shoulder arm picnic, trimmed of fat Tamale Filling 1 cup guajillo chile sauce (see below) 4 fresh tomatoes, fire-roasted and crushed 1 teaspoon kosher salt Read More …
Source: Chef Jamie Lucas – Grizzly’s Grill & Saloon 1 (64 ounce) bottle ketchup 1/2 cup white vinegar 1/2 cup liquid smoke 1 cup water 1/2 cup brown sugar 1 tablespoon white pepper 1 tablespoon salt 2 teaspoons garlic powder Read More …
Source: Chef Steve Ells, Chipotle Mexican Grill. 1 (6 pound) pork shoulder, boneless 2 to 3 tablespoons olive oil 1 onion, thinly sliced 4 medium tomatoes 4 to 6 cloves garlic 1/2 to 1 teaspoon cumin powder 2 to 4 Read More …
Source: Oldenberg Grill, Louisville, Kentucky 1 tablespoon minced garlic 1/4 cup fresh minced ginger 2 teaspoons red pepper flakes, or to taste 1/4 cup white wine vinegar 1 (9 ounce) jar hoisin sauce 2 tablespoons sesame oil 8 (6 ounce) Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 4 ounces angel hair pasta 2 ounces extra-virgin olive oil 2 large cloves garlic, sliced 4 ripe Roma tomatoes, diced 4 to 6 basil leaves, roughly chopped Pinch salt and pepper Cook pasta Read More …
Source: Zuni Grill at the Hilton Mesa Pavilion – Mesa, Arizona 1 (8 ounce) pork chop 4 ounces vegetable medley 2 ounces achiote powder 1 ounce Dijon mustard 8 ounces olive oil 4 ounces honey 2 quarts demi-glace 7 ounces Read More …
Source: Baxter’s Interurban Grill, Tulsa, Oklahoma 6 ounces linguini pasta 6 large shrimp, peeled and deveined 1 tablespoon minced garlic (or more, if you like) 1/4 to 1/2 cup white wine 2 to 4 ounces butter (cold, cut into cubes) Read More …
3 shrimp 3 scallops 6 – 8 mussels 10 ounce jar of marinara or tomato sauce of your choice 12 ounces of cooked linguine salt and white pepper, to taste Cook all the above (except linguine) over medium heat in Read More …