Free Recipes Archive
Here’s a Chinese restaurant-style dish that’ll have your taste buds zinging with flavor. Quick cooking on high heat helps keep the tender veal moist. 1 pound veal, thinly sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons chili sauce Read More …
1 cup bluberries, fresh or frozen 6 tablespoons orange juice 6 tablespoons lemon juice 2 tablespoons vermouth 2 teaspoons grated orange peel 2 teaspoons grated lemon peel 1 teaspoon fresh ginger, minced 3 teaspoons butter 1 lb veal medallions salt Read More …
You can get fresh beef tongue and most large supermarkets, but if you can find a smoked tongue, or be willing to smoke one yourself, you will get even more flavour. Tongue has a mild yet distinctive flavour and is Read More …
Source: Mike Zajac, owner, High Cotton, Dunwoody, Georgia Four days of marinating makes for ‘divine’ rib-eyes. It is said that good things come to those who wait. Mike Zajac, owner of High Cotton, provides a delicious recipe that proves this Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the Read More …
Delicious blueberry muffins for breakfast or brunch! 1 large egg 1/4 cup granulated sugar 3 tablespoons vegetable oil 1 1/4 cups milk 2-1/4 cups all-purpose flour 5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup blueberries In a medium bowl, Read More …
Kids will love to make and eat these chocolate/peanut butter/marshmallow concoctions 2 cups (a 12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 1 2/3 cups (a 11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 1/2 cup creamy or chunky peanut Read More …
1 tablespoon olive oil 1 onion, sliced 2 cloves garlic, minced 3 tablespoons ouzo or pernod 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes, 2 cups 14 ounces diced tomatoes, drained 16 ounces clam juice, or 2 cups homemade fish Read More …
2 pounds top round steaks, boneless 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 onion, chopped vegetable cooking spray 1 pound fresh mushroom, sliced 3 cups water 1 bay leaf 1 tablespoon beef bouillon granules 1/4 cup Read More …
This stew only gets better and hotter the next day. Use a large dollop of Tofu Sour Cream to cut the heat. 1 tablespoon vegetable oil 1 medium onion, peeled, finely chopped 2 cloves fresh garlic, finely chopped 2 medium Read More …
1 medium eggplant, cut into 1-in. cubes 6 small onions, quartered 4 garlic cloves, minced 1 tablespoon live oil 1 teaspoon ground cinnamon 3/4 teaspoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon ground cloves 1/4 teaspoon black pepper 1/8 Read More …
2 shallots, finely chopped 1 small yellow onion, finely chopped 2 teaspoons olive oil 3 cups water 1 cup dry green lentils 1 red potato, peeled and finely diced 1 large tomato, peeled and diced 1 small stalk celery, diced Read More …
1 onion, finely chopped 2 teaspoons olive oil 2 tomatoes, coarsely chopped 3 medium potatoes, chopped into 1-inch cubes Water or vegetable broth 1 small head cauliflower, chopped 2 zucchini 1 ordinary or 2 Japanese eggplant 1 pinch curry powder Read More …
Serve with coleslaw and dinner rolls. 4 cups water or vegetable broth 1 medium onion, finely chopped 1-1/2 cups dry brown or green lentils, sorted and rinsed 2 cups diced carrots 1/4 cup tomato paste 3 Tablespoons molasses 1 teaspoon Read More …
4 cups penne 1 tablespoon extra-virgin olive oil 1 green bell pepper, cored, seeded, and cut into penne-size pieces 1 red bell pepper, cored, seeded, and cut into penne-size pieces 1 yellow bell pepper, cored, seeded, and cut into penne-size Read More …
1-1/2 tomatoes, diced 1 onion, chopped 8 whole mushrooms, sliced 1 tablespoon garlic, minced 1 cup spinach, chopped 1/2 cup non/lowfat cottage cheese 2 tablespoons basil, minced Freshly ground black pepper 48 eggless pot-sticker shells Combine the tomatoes, onion, mushrooms, Read More …
1 lb. Whole wheat elbow macaroni 2 Cans stewed tomatoes 2 Cans kidney beans, drained 1/4 cup Parsley 2 teaspoons Minced garlic 1 teaspoon Dried thyme Pepper to taste 1 cup low-fat cheese Cook macaroni, drain. While macaroni cooks, bring Read More …
Source: High Tides Seafood Grill – Bend, Oregon 4 cloves garlic, divided 2-1/2 pounds raw chicken bones or necks, wings and backs (see notes) 3 quarts water 4 (1/4-inch-thick) slices fresh ginger Salt, to taste 12 (21 to 25 count) Read More …
1 pound skinless, boneless chicken breasts 3/4 cup frozen orange juice concentrate, thawed 1/3 cup reduced-sodium teriyaki sauce 4 teaspoons cornstarch 1 16-ounce package loose-pack frozen stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms) Nonstick spray coating 3 cups Read More …
4 boneless, skinless chicken breasts 15-18 garlic cloves 1 onion, sliced 1 green pepper, sliced 1/2 cup sun-dried tomatoes (not packed in oil), chopped 1/4 cup white wine 1/2 cup chicken broth 1 teaspoon dried oregano 1/4 teaspoon ground black Read More …
6 servings 1/2 teaspoon olive oil 4 cups potatoes o’ brien, thawed 1/2 cup onions, chopped 1 clove garlic, minced 1 cup fat-free sour cream 4 whole egg whites, slightly beaten 1/2 teaspoon salt 1/2 cup fat-free cheddar cheese, shredded Read More …
2 pounds sweet potatoes, peeled and cut into 1/8 inch thick slices 1-1/2 teaspoons sugar 1-1/2 tablespoons lemon juice 1-1/2 teaspoons non/lowfat margarine, melted 1 tablespoon pepper Combine all ingredients in a mixing bowl. Layer potatoes in a baking dish Read More …
2 teaspoons vegetable oil 1/2 cup red onion, finely chopped 1/2 cup orange juice 1/4 cup lime juice 1/4 tablespoon chopped fresh cilantro 1/2 teaspoon ground red pepper, (cayenne) 1 red bell pepper, finely chopped (1 cup) 1 papaya, peeled, Read More …
2 cups well-scrubbed leeks, chopped 1 clove garlic, minced 1/2 cup red pepper, finely chopped 1 tablespoon olive oil 3 cups vegetable broth or water 1-1/4 cups brown rice Salt and pepper to taste Pinch of basil 1 cup pre-cooked Read More …
4 large green sweet peppers 1 cup reduced-sodium chicken broth 3/4 cup frozen orange juice concentrate, thawed 1/2 cup chopped onion 1/2 cup long grain rice 2 teaspoons chili powder 1 – 15 ounce can black beans, rinsed and drained Read More …
A range of cinnamon is suggested so you can adjust the spiciness to suit your family. 4 small acorn squash, halved and seeds removed, or 3 pounds Hubbard squash, cut into 8 pieces and seeds removed 3/4 cup frozen orange Read More …
8 large green peppers 1-1/4 teaspoons salt, divided 1 teaspoon ground black pepper 3 cups cooked rice 1 15-ounce can black beans, drained and rinsed 1 11-ounce can Mexican-style corn, drained 1 medium onion, chopped 1 4-ounce can chopped green Read More …
2 medium eggplants 2 Tablespoons olive oil 1 large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed Read More …
1 tablespoon sesame seeds 2 teaspoons caraway seeds 2 teaspoons olive oil 1 cup chopped scallions 3 cups Brussels sprout halves 2 cups thinly sliced carrots 1/2 cup reduced-fat chicken broth 2 cups snow peas 1/2 teaspoon freshly ground black Read More …
Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that’s a cross between apple and zucchini. Jamaicans use this Read More …
1 cup red lentils 1 tablespoon olive oil 2 onions, sliced 1 tablespoon curry powder 1 15 oz can cooked chickpeas, drained 1 tablespoon grated gingerroot 1 egg white, or alternative 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh Read More …
1 teaspoon olive oil 1 medium red onion, coarsely chopped 1/2 teaspoon ground cumin 3/4 pound red peppers, thinly sliced 3 cups cooked black beans 2 cups vegetable broth 2 tablespoons cornstarch Salt and pepper to taste In large saucepan, Read More …
2 tablespoons butter 1 large red onion, peeled, halved, thinly sliced 1 medium head red cabbage, cored, sliced 1/2-inch thick 2 tart green apples, cored, thinly sliced 1/2 cup dry red wine 1/2 cup red wine vinegar Salt Heat the Read More …
1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced (2 to 3) 4 cups. escarole, coarsely chopped or spinach 3 tablespoon dry white wine 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Read More …
1 cup dry orange lentils 1 very large sweet potato, peeled and sliced 1 Tablespoon oil 1 cup rhubarb, diced 2 Tablespoons liquid sweetener 1 Tablespoon curry powder 1 teaspoon ginger root, grated 1 teaspoon hot red chili powder Salt Read More …
2 teaspoons vegetable oil 1/2 cup red onion, finely chopped 1/2 cup orange juice 1/4 cup lime juice 1/4 tablespoon chopped fresh cilantro 1/2 teaspoon ground red pepper, (cayenne) 1 red bell pepper, finely chopped (1 cup) 1 papaya, peeled, Read More …
1 teaspoon olive oil 1 onion, chopped 1 sweet red pepper, chopped 2 cloves garlic, minced 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) low-sodium corn, drained 1/2 cup reduced-fat chicken broth 2 Tablespoons fresh Read More …
1 pound fresh asparagus, trimmed and cut into 2″ pieces, or one 10-ounce package frozen cut asparagus 1 cup baby carrots, cut in half lengthwise, or 3 medium carrots, thinly bias-sliced 3/4 cup frozen orange juiceoncentrate, thawed 1 tablespoon cornstarch Read More …
1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 cup green and red bell pepper, finely chopped 1 large tomato, diced 1 cup vegetable juice 1 cup precooked lentils 2 cooked, peeled hot chilies, finely Read More …
1-1/2 pounds kale, chard or mustard greens, trimmed and cut into 1-inch pieces 2 teaspoons olive oil 2 cloves garlic, crushed 15-ounce can white kidney beans, undrained 6 dried tomato halves, rehydrated if dried, chopped 1/2 cup chicken broth 1 Read More …
1/4 cup chicken broth, no-salt-added 1/4 cup balsamic vinegar 1 teaspoon dried oregano 1 teaspoon garlic clove, minced 1 teaspoon olive oil 1/4 teaspoon pepper 4 x 1/2-inch thick slices of sweet onion 2 small sweet red peppers, seeded and Read More …
Since atmospheric pressure decreases as altitude increases, the requirement for baking soda also decreases. Bakery mixes are formulated for use at sea level air pressure. A reduction in the soda content of mixes at higher altitudes is easily accomplished with Read More …
4 large green sweet peppers 1 cup reduced-sodium chicken broth 3/4 cup frozen orange juice concentrate, thawed 1/2 cup chopped onion 1/2 cup long grain rice 2 teaspoons chili powder 1 – 15 ounce can black beans, rinsed and drained Read More …
8 large green peppers 1-1/4 teaspoons salt, divided 1 teaspoon ground black pepper 3 cups cooked rice 1 15-ounce can black beans, drained and rinsed 1 11-ounce can Mexican-style corn, drained 1 medium onion, chopped 1 4-ounce can chopped green Read More …
A range of cinnamon is suggested so you can adjust the spiciness to suit your family. 4 small acorn squash, halved and seeds removed, or 3 pounds Hubbard squash, cut into 8 pieces and seeds removed 3/4 cup frozen orange Read More …
2 medium eggplants 2 Tablespoons olive oil 1 large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut in small wedges 1/4 cup finely-snipped chives 1/2 cup plain bread crumbs 1/2 teaspoon each dried crushed Read More …
1 cup red lentils 1 tablespoon olive oil 2 onions, sliced 1 tablespoon curry powder 1 15 oz can cooked chickpeas, drained 1 tablespoon grated gingerroot 1 egg white, or alternative 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh Read More …
1 tablespoon sesame seeds 2 teaspoons caraway seeds 2 teaspoons olive oil 1 cup chopped scallions 3 cups Brussels sprout halves 2 cups thinly sliced carrots 1/2 cup reduced-fat chicken broth 2 cups snow peas 1/2 teaspoon freshly ground black Read More …
Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that’s a cross between apple and zucchini. Jamaicans use this Read More …