Free Recipes Archive
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona Lemons, halved, as needed Bay leaves to taste Salt to taste Cayenne pepper to taste 1/2 to 1 pound live crawfish 1/2 pound medium shrimp 1 (4 ounce) link andouille sausage, Read More …
Chef Linton Hopkins of Restaurant Eugene – Atlanta Yield: 6 Servings 3 Tablespoons peanut oil 6 10-ounce bone in rack pork chops Salt and fresh ground pepper 3 Fuji apples, cut into eighths 1 Tablespoon honey 4 Tablespoons olive oil Read More …
Hardtack was a simple flour biscuit issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier’s daily ration. It was square or sometimes rectangular in shape with small holes baked into it, and Read More …
4 green corn tamales, prepared and heated in corn husks 24 (1620-size) jumbo raw shrimp, peeled and deveined with tails left on 4 ounces unsalted butter, softened 4 fresh garlic cloves, minced 2 tablespoons parsley, minced 1/2 cup corn, roasted Read More …
Oyster Stew is a classic meal and a Christmas Eve tradition for many. That tradition is said to have started with Irish immigrants who fled here during the potato famine in the mid-1800s. They replaced a traditional stew containing ling Read More …
Crust Your favorite 9″ double pie crust, prepared Filling About 6 cups sliced peaches 8 oz. frozen raspberries Orange marmalade (to taste – about 1/3 cup) 3/4 cup sugar 6 tablespoons Pie Filling Enhancer or 3/4 cup All-Purpose Flour 1 Read More …
This is one of the best apple pies ever, with a candied pecan crumb topping. It is a deep dish pie that can be made in a cast iron skillet for that rustic look, and it helps make a great Read More …
This colorful lentil salad has a refreshing minty sauce with the added benefit of vitamins and iron. 3 cups cold water 1/2 cup dried lentils 1/2 teaspoon salt 1/2 cup diced celery 1/2 cup diced red bell pepper 1/3 cup Read More …
Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona 2 cups heavy cream 1 teaspoon vanilla extract 2 cups granulated sugar 2 pinches salt, divided 1/4 cup Mexican brandy 8 eggs 3 cups milk 1 teaspoon cinnamon 2 cups brown Read More …