Free Recipes Archive
Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina 2 cups fresh shucked corn, about 4 ears 1/3 cup heavy cream 2 scallions, finely chopped Salt and freshly ground white pepper to taste Pinch of fresh chopped parsley Cayenne Read More …
2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 tablespoon dried 1 teaspoon salt 1 teaspoon Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 pounds chicken wings 1 cup flour 2 cups frying oil 1 quart hot sauce 1/2 cup white vinegar 1/2 pound margarine Heat oil to about 350 degrees F on medium heat. Read More …
1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cup Frank’s Louisiana hot sauce or Crystal 1 Read More …
1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4 to 8 cups vegetable oil (as required by fryer) For Ginger-citrus Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
Source: Oldenberg Grill, Louisville, Kentucky 3 pounds frozen chopped spinach 3-1/2 teaspoons extra virgin olive oil 1 tablespoon butter 2 tablespoons onion, diced 1/4 inch 4 teaspoons garlic, minced 4-1/2 teaspoons flour 6-1/2 tablespoons heavy cream 1-1/4 cups sour cream Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 pounds chicken wings 1 cup flour 2 cups frying oil 1 quart hot sauce 1/2 cup white vinegar 1/2 pound margarine Heat oil to about 350 degrees F on medium heat. Read More …
1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4-6 cups vegetable oil 1/4 cup Frank’s Louisiana hot sauce or Crystal 1 Read More …
1 cup all-purpose flour 2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 egg 1 cup milk 2 chicken breast fillets 4 to 8 cups vegetable oil (as required by fryer) For Ginger-citrus 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 …
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 …
1-3/4 cups mayonnaise 1-3/4 cups cold brewed coffee at room temp. 1-1/2 teaspoons vanilla 3-1/2 cups flour 1 tablespoon baking soda 1 cup cocoa powder 1-1/2 cups granulated sugar 1 cup heavy whipping cream 8 ounce semisweet chocolate, cut into Read More …
1 box dark fudge brownie mix 1/4 cup Kahlua 2 cups prepared chocolate mousse 2 cups real whipped cream 1 ounce semi-sweet chocolate shavings Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the Read More …
Posted by Chef Chad in Houston TX 2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water) 1/2 cup Kahlúa (coffee-flavored liqueur) 4 cups chocolate mousse (use your own recipe, or Read More …
4 pieces your favorite shortcake 1 pint strawberries 1 pint raspberries 1 pint blackberries 1 pint blueberries 2 cups sugar whipped cream, for topping Combine all berries with sugar and allow to sit at room temperature for 2 to 3 Read More …
4 chicken breasts, split for stuffing 4 slices prosciutto ham 1/2 cup Fontina cheese For lemon butter : 1/2 cup clarified butter 3 cloves garlic 1/2 small yellow onion, diced 1/4 cup white wine 4 tablespoons unsalted butter 1/2 teaspoon Read More …
4 boneless, skinless chicken breast halves 1/2 cup teriyaki marinade (store bought) 4 cups chopped iceberg lettuce 4 cups chopped green leaf lettuce 1 cup chopped red cabbage 5.5 ounce can pineapple chunks in juice, drained tortilla chips PICO DE Read More …
This recipe makes a great vegetarian entrée, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate a few orders per shift, or pre grill and re heat in the oven to order. Marinade: Read More …
Source: Macaroni Grill Cannelloni Filling 8 ounces chicken breast (about 2), cooked thoroughly 1 ounce fresh spinach, chopped 1 ounce sun-dried tomatoes, sliced 16 ounces ricotta cheese 3 ounces mozzarella cheese, shredded 1/2 teaspoon table-ground black pepper 1 teaspoon salt Read More …
6 skinless, boneless chicken breast halves 1/2 cup Cajun seasoning Canola oil to cook chicken and fry finished firecrackers 1 package spring roll wrappers 1/2 pound (about) baby spinach, washed and dried Bayou Dipping Sauce (see recipe) Preheat oven to Read More …
Source: Navajo Grill – Fredericksburg, TX Cakes 1/4 pound (1 stick) butter, softened 1 cup granulated sugar 3 eggs 1/4 cup milk 1 cup shredded coconut 1/2 cup pecan pieces 2 cups crushed vanilla wafer (crush, then measure) Preheat convection Read More …
Source: Barbara Hill, Snake Creek Grill, Heber, Utah 1 cup canola oil 3 eggs 3 cups grated zucchini 2 cups granulated sugar 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder Read More …
Source: James O’Shea, West Street Grill 1 tablespoon extra virgin olive oil 1/3 cup chopped shallots in fine dice 3 cloves garlic in fine dice 1-1/2 cups or so Arborio Rice 5 cups (reserving 1 cup) hot Maine Coast Sea Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. Fresh vegetables such as cauliflower, broccoli, asparagus, carrots, onions… whatever you like 1 gallon water with 2 tablespoons salt 2 cups olive oil 1 cup apple cider vinegar 2 tablespoons coarse ground Read More …
Source: Barbara Hill, Snake Creek Grill, Heber, Utah 6 carrots, peeled, cut diagonally 1 teaspoon canola oil 2 tablespoons butter 3 tablespoons brown sugar Blanch carrots in boiling water until tender, approximately 20 minutes. Do not overcook. Cool quickly in Read More …
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood Zucchini, sliced Yellow squash, sliced Whole mushrooms Red onions, quartered Marinate vegetables in a little melted butter and season with salt and pepper. Place on skewers and Read More …
Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina 2 cups fresh shucked corn, about 4 ears 1/3 cup heavy cream 2 scallions, finely chopped Salt and freshly ground white pepper to taste Pinch of fresh chopped parsley Cayenne Read More …
2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 tablespoon dried 1 teaspoon salt 1 teaspoon Read More …
Serves 8 1 pound prepared conch meat, chopped 2 stalks celery 2 eggs, beaten 1 cup flour 4 cloves garlic 1 teaspoon baking powder 1 green pepper, seeded 1 teaspoon salt 1 white onion 1/4 cup milk 1 carrot 2 Read More …