Free Recipes Archive
Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona 2 pounds chicken tenderloins, boneless 1 cup cornstarch 2 cups raspberry preserves 4 ounces chipotle chilies in adobo sauce, pureed 1/2 cup Cholula hot sauce 1 cup unsalted butter, melted 1/4 cup Read More …
Source: Chef Ed Dean, Lantana Grille, Phoenix, Arizona 1 tablespoon olive oil 1 tablespoon butter 1 tablespoon garlic, sliced 1 tablespoon shallots, sliced 2 ounces fresh spinach 1/2 cup crumbled blue cheese 3 tablespoons white wine 1/2 cup reduced cream Read More …
Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona 2 pounds chicken tenderloins, boneless 1 cup cornstarch 2 cups raspberry preserves 4 ounces chipotle chilies in adobo sauce, pureed 1/2 cup Cholula hot sauce 1 cup unsalted butter, melted 1/4 cup Read More …
Source: Chef Rob Toll, Lantana Grille, Phoenix, Arizona 2 pounds chicken tenderloins, boneless 1 cup cornstarch 2 cups raspberry preserves 4 ounces chipotle chilies in adobo sauce, pureed 1/2 cup Cholula hot sauce 1 cup unsalted butter, melted 1/4 cup Read More …
Source: Chef Ed Dean – Lantana Grille, Phoenix, Arizona 5 pounds snow crab, ready to eat 1 cup yellow onion, finely diced 1 cup celery, finely diced 3/4 cup red bell pepper, seeded and finely diced 1/4 cup fresh garlic, Read More …