Free Recipes Archive
8 ounces fresh spinach, rinsed, steamed and patted dry 2 teaspoons unsalted butter 1/4 cup minced shallots 1/4 cup minced leeks 2 teaspoons minced garlic 1 cup heavy cream 12 oysters on half a shell 4 ounces dark Sambuca 1/2 Read More …
2-1/2 lbs. Lake Trout Fillets 1-1/2 cups water 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon thyme 1 bay leaf 1 tablespoons Garlic Powder (or 1 clove garlic) 2 teaspoons salt 2 dashes pepper Take tin foil and make a Read More …
The epitome of North Shore cooking done right, this fresh-fish entrée from George Wilkes’s Angry Trout Cafe in Grand Marais takes advantage of Lake Superior’s depths – practically in the cafe’s back yard – and summer’s grilling frenzy. Use just-caught Read More …
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …
Source: Lake Elmo Inn – Minneapolis-St. Paul, Minnesota Cake 1 cup hot water 3/4 cup cocoa 3/4 cup vegetable oil 14 egg yolks 1 tablespoon vanilla extract 2-1/2 cups cake flour 2-1/4 cups granulated sugar 1 tablespoon baking powder 1-1/2 Read More …
Source: Lake Elsinore Smokehouse – Lake Elsinore, California 1-1/2 heads cabbage, diced 1 large onion, diced 2 green bell peppers, diced 1-1/2 cups granulated sugar 1-1/2 cups cider vinegar 1 cup oil 1-1/2 teaspoons salt 1-1/2 teaspoons prepared mustard 1-1/2 Read More …
Cured lake trout roe Yields 8 oz 8 oz lake trout roe, still in its sac (called skein) about 0.35 oz (10 g) salt (see below) 1/8 tsp (0.75 g) curing salt 2/3 tsp (2 g) canola oil Place the Read More …