Free Recipes Archive
serves 4 8 ounces linguine 3 cups coarsely shredded zucchini (about 1 pound) 3 tablespoons butter, divided 1 tablespoon olive oil 2 teaspoons all purpose flour 1 clove garlic, minced 1/4 cup dry white wine or chicken broth 2 teaspoons Read More …
Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes 1 cup (2 sticks) butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour* 1 cup milk 1 teaspoon pure vanilla extract Lemon Read More …
This makes a sensation filling for sponge rolls or an Angel Food Cake. You can also marble it into a cheesecake. 8 egg yolks 1 1/2 cups sugar 1/4 cup (1/2 stick) butter 3 lemons, zest grated and juiced Place Read More …
4 cup Long Grain Rice, Uncooked 5 teaspoon Dried Grated Lemon Peel 4 teaspoon Dill Weed or Dill Seed 2 teaspoon Salt 8 teaspoon Instant Chicken Bouillon Combine all ingredients in a large bowl and blend well. Put about 1-1/2 Read More …
3 cups cooked rice (white or brown) 2 tablespoons olive oil 1 small can Mexi-corn, drained 1 jalapeno, seeded and chopped (optional) 1/4 cup cilantro, chopped zest and juice of 1 lemon (or lime) 1 teaspoon garlic, chopped Cook rice Read More …
1 tablespoon (15 ml) olive oil 2 lbs (900 g) fresh spinach leaves, washed and trimmed 1/2 recipe lemon confit (recipe follows), cut into 1/4 in (5 mm) wedges 12 Greek-style or other oil-cured black olives, halved and pitted Grating Read More …
1 pound fresh Brussels sprouts, quartered 1 small onion, finely chopped 3 tablespoons butter or margarine 2 cloves garlic, minced 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/4 cup shredded Parmesan Read More …
2 pounds Broccoli; chopped 1 cup Water 2 Lemons; juiced 1/4 cup Water 1 tablespoon Cornstarch OR potato starch (for Passover) Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium Read More …
1 lb. cauliflower florets 1/4 cup lemon juice Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until cauliflower is tender. Transfer cauliflower to a serving dish. Add lemon juice and season with Read More …
10 chicken thighs MARINADE juice of 10 lemons zest of 2 lemons 3 garlic cloves 4 sprigs of rosemary 1/4 cup maple syrup 1/4 cup olive oil Combine marinade ingredients in a saucepan and heat to a boil. Remove from Read More …
4 tablespoon oil 2 tablespoon lemon juice 2 teaspoon pepper 3 tablespoon honey 1 teaspoon salt 1 tablespoon brown sugar 1 spring chicken, 1 lb. Mix oil, lemon juice, pepper, honey, salt and sugar. Marinate chicken with mixture for 1 Read More …
Chef Matthew Lightner of Castagna – Portland, OR Grapefruit-Beet Sorbet: 1 kilogram cooked beets 350 milliliters grapefruit juice 125 grams of sugar 100 milliliters water 2 grams salt Candied Beet: 1/2 kilogram beets 1 liter water, mixed with 30 grams Read More …
1 egg 1/3 cup unflavored fine dry bread crumbs 1/4 cup finely chopped onion 1/4 cup ReaLemon Lemon Juice from Concentrate 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed 1-1/2 pounds lean Read More …
1 teaspoon Whole fennel seeds 1 teaspoon Whole black peppercorns 2 teaspoons Whole coriander seeds 2 Whole bay leaves 4 Garlic cloves; peeled,- and lightly mashed 3 tablespoons Lemon juice; plus 1 Whole lemon 1/2 cup Olive oil 1-1/2 teaspoon Read More …
Servings: 4 1 lb Asparagus, fresh spears 3 tablespoon Pine nuts 1/4 cup Olive oil 1 tablespoon Lemon juice, fresh 1 Clove garlic, crushed 1/2 teaspoon Salt 1/2 teaspoon Basil, dried whole 1/2 teaspoon Oregano, dried whole Pepper, freshly ground Read More …
Microwave 700 watts 750g asparagus spears 3 small courgettes 6 medium carrots 1/2 cup water 60g butter 2 tablespoon finely chopped chives 2 teaspoon French mustard 1-1/2 tablespoon lemon juice 1 tablespoon lemon zest 1/4 teaspoon salt Trim the tough Read More …
from Chef Mike Potowski of Benjy’s On Washington – Houston, TX Yield: 4 Servings 2 free-range, de-boned chickens 1/2 cup duck fat 1/4 cup mirin 1/4 cup dry vermouth 1/4 cup chicken stock 2 sprigs thyme 2 bay leaves Zest Read More …
Try this recipe with toasted pine nuts for a distinctive flavor. 4 pounds thin asparagus spears, ends trimmed 4 tablespoons butter Zest of 1 lemon Steam the asparagus until it just becomes tender. While asparagus is cooking, cut the butter Read More …