Free Recipes Archive
Chef Jacques Torres (makes six 4-inch souffles) For the souffle base about 2 cups fresh raspberries 1/2 cup + 2 Tbls. granulated sugar 2 Tbls. Sure-Jell For the Italian Meringue 1/4 cup water 1/2 cup + 2 Tbls. granulated sugar Read More …
1-1/2 pound ground beef 1 cup (about 4 ounces) shredded Cheddar cheese 1 egg 1/4 cup dry bread crumbs 1 small onion, chopped (about 1/4 cup) 1/4 cup lemon juice (yes, this is correct) 1/4 cup chopped green (bell) pepper Read More …
Fall means comfort, and nothing is more on trend this season than savory pies. Here, A.1. Original Steak Sauce fortifies the beefy flavors. This recipe uses a value cut of meat, and the steak sauce stands up to its big Read More …
Dessert is individual molten chocolate cakes. They’re simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make Read More …
Source: Chef Elizabeth Brown, Marshall Field & Company 8 tablespoons unsalted butter, plus extra for ramekins 8 ounces Coffee Frango chocolates, coarsely chopped 4 large eggs plus 1 large yolk, room temperature 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 Read More …
Ingredients Weights Measure cantaloupe 50 melons 25 melons 1/2 melon per serving 1/4 melon per serving honeydew, large/jumbo PLUS 20-25 limes for wedges 13 melons 1/8 melon per serving honeydew, small PLUS 20-25 limes for wedges 25 melons 1/4 Read More …
Ingredients Measurement 24 48 72 96 Cream Cheese Pounds 1-1/2 3 4-1/2 6 Sugar Cups 1 2 3 4 Vanilla Teaspoons 1-1/2 3 4 6 Eggs Each 5 10 1 20 FOIL MUFFIN LINERS MUST BE USED, paper will not Read More …