Free Recipes Archive
1-1/2 pounds extra lean ground beef 3/4 cup Quakers Rolled Oats 3 tablespoons chopped onion or dried minced onion 1 cup milk Salt and pepper to taste Mix all the above ingredients and shape into good size hamburger patties. Place Read More …
Source: Executive Sous Chef Mark Tsuchiyama, Sheraton Maui Warm Spinach Salad 2 cups baby spinach leaves 1 slice raw smoked bacon 2 teaspoons Dijon whole grain mustard 2 tablespoons olive oil 3 tablespoons Balsamic vinegar 3 tablespoons onions 1 tablespoon Read More …
12 Fresh lobsters (450 gms) 1/2 c Diced water chestnut (or celery) Cooking oil CORNSTARCH MIXTURE pn Of salt 1/4 teaspoon Cornstarch 1 tablespoon Stock (or water) PORTUGUESE SAUCE 3 tablespoon Butter 1-1/2 tablespoon Flour 1/3 c Coconut juice 1/3 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 …
Sauce 1 tablespoon vegetable oil 2 shallots, chopped 2 garlic cloves, chopped 2 teaspoons chili garlic sauce 1/2 cup whipping cream 1/4 cup sake 1/4 cup fresh lime juice Crab Cakes 1-1/2 cups fresh white breadcrumbs 8 ounces fresh crabmeat, Read More …
Source: Executive Chef Michael Cloutier of Atlantis, Paradise Island, Bahamas 3 tablespoons vegetable oil 2 tablespoons unsalted butter 3 cloves garlic, thinly sliced 2 pounds red onions, thinly sliced 1/4 cup dry white wine 1/4 cup balsamic vinegar 1/4 cup Read More …
Source: Chef Hans Burtscher of the Grand Hotel – Mackinac Island, Michigan 3 teaspoons olive oil 20 medium shrimp, peeled and deveined 2 diced shallots 1 tablespoon diced pickled ginger 3 tablespoons green peppercorns packed in brine, drained 1 clove Read More …
Source: Hilltop Hotel Farm – Texas 1 tablespoon garlic purée 1/2 cup olive oil 1/2 cup lemon juice 1 tablespoon ground coriander seeds 1 tablespoon ground cumin 1/2 cup loosely packed fresh oregano leaves (or 2-1/2 tablespoon dried oregano) 1 Read More …
(see also Chateaubriand) 4 ounces butter 1 tablespoon minced parsley Salt and black pepper Lemon Juice Blend parsley with butter and season to taste with salt, ground pepper and a few drops of lemon juice. Put mixture on a plate Read More …
Source: Mandy Palik, Opryland Hotel 1 pound dry black beans, soaked overnight, drained and rinsed 3 chipotle peppers 3 pasilla or ancho peppers 1 medium green bell pepper, chopped 1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon vegetable Read More …
2 cups honey 1 cup Dijon mustard 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. There should Read More …
4 cups orange marmalade 1/2 cup diced green chile 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. Read More …
Source: Christian Bruhns, sous-chef – Cape Cod Room at The Drake Hotel, Chicago, Illinois Clam Stock 3 tablespoons butter 3 medium carrots, peeled and diced 1/2 medium onion, peeled and diced 3 ribs celery, diced 3 to 4 crushed peppercorns Read More …
Source: The Fairmont Hotel, Vancouver 3/4 cup sweetened condensed milk 1-1/4 cups dark semisweet chocolate 1 teaspoon vanilla extract 3/4 cup chopped walnuts Heat sweetened condensed milk and chocolate in top of double-boiler until chocolate is melted. Stir in the Read More …
Source: Hotel Peabody, Memphis, Tennessee 2 cups granulated sugar 4 eggs 4 cups all-purpose flour 2 cups milk 1 tablespoon baking powder 1/2 cup butter 1 tablespoon vanilla extract Beat sugar and eggs together. Add remaining ingredients. Mix well. Bake Read More …
These muffins, which are are chock-full of fruit and nuts, would make a hearty start to any morning. The staff at The Desmond serves them in the restaurants, coffee shops, at banquets and for room service. Since they could be Read More …
7 cups chopped onions 1 gallon ketchup 1/2 gallon water 2 cups chili powder 4 Tablespoons dry mustard (1/4 cup) 20 ounces Worcestershire sauce (2-1/2 cups) 2 teaspoons chopped fresh garlic 1 gallon red wine vinegar 4 pounds dark brown Read More …
Yield: 1-1/2 cups 1 whole egg 1 tablespoon minced fresh tarragon 2 tablespoons seedless blackberry puree 1/4 cup raspberry vinegar 3/4 cup corn oil 1 tablespoon honey 1-1/2 teaspoons granulated sugar 1/8 teaspoon salt 1/8 teaspoon ground white pepper In Read More …
Source: Copper Queen Hotel – Bisbee, Arizona 2 tablespoons orange juice 1/4 cup lime juice 1/4 cup grapefruit juice 2 tablespoons white wine vinegar 2 shallots, chopped 1 cup olive oil 1/2 teaspoon coarse salt 1 teaspoon freshly-cracked pepper Using Read More …
This recipe for Sacher Torte is really THE Chocolate Torte. The Sacher Hotel in Vienna has been serving the legendary stuff for years. The Original Sacher-Torte is the worlds most famous chocolate cake! Its recipe is a well-kept secret since Read More …
Source: Hotel Santa Fe, Guanajuato, Mexico Caramel 3/4 cup granulated sugar 1/4 cup brown sugar In heavy saucepan, bring sugars to a boil over medium-high heat. If crystals form on the sides of the pan, cover the pan for 30 Read More …
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
The month of February is known for sweets so leave it to Georgia’s only Mobil Five-Star, AAA Five-Diamond hotel to kick off its ultimate chocolate buffet featuring made-to-order hot desserts and select prepared treats. The following is one of many Read More …
Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry puree, before he even starts adding the dumplings. These cheese dumplings are boiled in rum-scented water, then rolled in Read More …
Source: Jesse Peplow, Executive Chef, Embassy Suites Olive oil 1 teaspoon mustard greens 1 whole lemon 1 teaspoon minced garlic 4 ounces butter 2 ounces white wine Sauté shrimp in olive oil. Add mustard greens. Squeeze lemon juice; add minced Read More …
Source: Brian Berry, executive chef, Sheraton Baton Rouge Convention Centre Hotel 5 large cloves fresh garlic, peeled 4 tablespoons olive oil 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 5 1/2-inch thick eggplant slices Read More …
Source: St. Regis Hotel and Spa, Los Angeles, California Makes 1 serving. Ice 1-1/2 ounces Stoli Vanil vodka (3 tablespoons) 1-1/2 ounces Godiva White Chocolate Liqueur (3 tablespoons) 1/2 ounce Grand Marnier (1 tablespoon) Bittersweet chocolate shavings Fill a shaker Read More …
Rebecca Sauce is from the Galt House Hotel, Louisville, Kentucky. It is a favorite during Derby Day. 2 cups sour cream 1/2 cup dark brown sugar 1 tablespoon vanilla extract 1 tablespoon dark rum or bourbon Whole strawberries, with stems Read More …
Source: Michael Martins of the Jefferson Hotel in Richmond Crust Nonstick vegetable coating 40 Oreo cookies finely ground 6 tablespoons butter, melted Filling 3 ounces coffee liqueur 1/2 cup whipping cream 1/2 cup butter 32 Oreo cookies, ground 1 pound Read More …
This robust soup is such a longstanding staple of the Bel-AIR dining room that, for many years, regulars of the Restaurant would eat this as their daily lunch, Though it cooks in about an hour, you may make the soup Read More …
Source: Stanford Court Hotel – San Francisco, California 6 large artichokes 4 cups chicken stock 1/4 cup blanched hazelnuts 3 tablespoons rice flour, available at Asian grocery stores 6 tablespoons cold water 1/4 cup heavy cream 1 tablespoon dry sherry Read More …
Go figure – their beef broth requires beef and chicken and their chicken broth requires veal and chicken… Source: The Ritz Carlton Cookbook by Helen Ridley pub Lippincott 1968 2 quarts 1 whole fowl, cleaned and trussed (or 3-1/2 pounds Read More …
1 bunch (4 to 5) leeks 3 tablespoons butter 4-1/2 cups chicken broth or canned 4 medium potatoes, peeled and thin sliced Salt and pepper 3 cups light cream 1 tablespoon chopped chives Remove green tops from leeks and wash Read More …
Source: from The Peabody Hotel’s Capriccio Yield: 4 generous servings 1 pound fresh angel hair pasta 4 ounces diced leeks 5 red beefsteak tomatoes 3 yellow tomatoes 3 ounces olive oil 1 pound jumbo crabmeat 2 ounces fresh basil Salt Read More …
Source: Chef Jeff Stahlke – Radisson South – ShipSide – Minneapolis, Minnesota 1 dozen cleaned mussels 6 ounces sliced calamari 6 ounces Bay shrimp 1-1/2 cups diced Roma tomatoes 1/2 cup diced onion 5 medium cloves garlic, chopped 1/2 cup Read More …
Source: Marriott Hotel 1 pork tenderloin 1 tablespoon olive oil 1/2 teaspoon black pepper 2 tablespoons cumin 1 cup Dijon mustard 1/2 cup lemon juice 1/2 cup honey 1/2 cup red wine Combine all ingredients except pork, olive oil and Read More …
Serves 8 1 cup room temperature milk 4 mangoes, halved and peeled, stone removed 120g caster sugar 1/2 cup of soft brown sugar, or more as required 3 leaves of gelatin 3 tablespoons quince jelly (or similar) Zest of 1 Read More …
Source: William A. Koval, Executive Chef – Hotel Adolphus, Dallas, Texas Fritters 3 eggs, beaten 1 cup milk 1/2 pound flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon granulated sugar 3 tablespoons confectioners’ sugar 1 pint raspberries 3 Read More …
1 Small Yellow Cake layer 1 pt Ice Cream or Sherbet 8 Clay Flower Pots 8 Large Soda Straws 1 Meringue 3 Egg Whites 6 tablespoon Sugar 1/2 teaspoon Vanilla Yield: 8 servings NOTE: Flower pots should be 2-1/2 in. Read More …
Source: Waldorf-Astoria Hotel – New York, New York 20 fresh cherries 2 tablespoons honey Zest of 1 orange 1 ounce bitter sweet chocolate, broken into small chunks 2 cups flour 1 cup (2 sticks) butter 1-1/4 cups granulated sugar 1 Read More …
Source: Chef Hans, Grand Hotel, Mackinac, Michigan 1/3 cup lemon juice 1/3 cup powdered sugar 1/3 cup honey 1/3 cup packed light brown sugar 1 quart fresh red raspberries 1 pint heavy cream, whipped stiff Blend lemon juice, powdered sugar, Read More …
Source: Shared by Garry Howard From Hyatt Regency at Gainey Ranch, Scottsdale, Arizona 4 Servings 1/2 cup oil 1/2 cup lime juice 1 cup tequila 1/4 cup tomato paste 2 garlic cloves 1 jalapeno chili 1/2 teaspoon salt 1/2 teaspoon Read More …
Source: Chef Gary Coffelt – DoubleTree Hotel at Warren Place, Tulsa, Oklahoma 1 (7 ounce) chicken breast 2 ounces vegetable oil 2 ounces pineapple juice 2 ounces lime juice 1 teaspoon honey Marinate overnight and grill Mango Salsa 1/2 mango, Read More …
Source: Union Hotel, Benicia, California 7 squares bitter chocolate 12 tablespoons butter 1-1/2 cups strong coffee 1/4 cup bourbon 2 eggs 1 teaspoon vanilla extract 2 cups cake flour 1-1/2 cups granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt Read More …
This recipe is a favourite of Chef Louise Schwaiger of the Grand Hotel on Michigan’s Mackinac Island. CAKE 1 pkg. yellow cake mix (aprox. 500 gm.) 1 pkg. instant vanilla pudding (135 gm.) 1/2 cup milk 1/2 cup vegetable oil Read More …
Source: St. Anthony Wyndham Hotel – San Antonio, Texas 1 gallon orange juice 4-1/2 ounces (about 1/4 cup plus 2 tablespoons) grenadine 8 ounces pineapple juice 4 ounces Coco Lopez, well shaken Finely chopped cantaloupe, strawberries, pineapples and honeydew melon Read More …
2 cups honey 1 cup Dijon mustard 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. There should Read More …
4 cups orange marmalade 1/2 cup diced green chile 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. Read More …
2 cups honey 1 cup Dijon mustard 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. There should Read More …
4 cups orange marmalade 1/2 cup diced green chile 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. Read More …