Free Recipes Archive
4 pounds Pork 1 pound Tripe or chitterlings 2 Garlic cloves 3 Bay leaves 2 large Onions 1 tablespoon Salt (not iodized) 1 tablespoon Pepper 1 teaspoon Cayenne pepper 1 teaspoon Chili pepper 1/2 teaspoon Ground mace 1/2 teaspoon Ground Read More …
Store bought Marzipan can be found in most well-stocked grocery stores. Here is a recipe just in case you can’t find it – or you want to try making it yourself! 2-1/4 cups ground almonds 1 cup confectioners sugar, sifted Read More …
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure, But it Read More …
We’ve taken all the work out of making luscious chocolate truffles but kept in every bit of extravagant flavor. There’s no need for time consuming rolling — just cut the truffles into squares. For the perfect hostess gift, place each Read More …
Thread begins at 230° The syrup will make a 2″ thread when dropped from a spoon. Soft Ball begins at 234° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with Read More …
Thread Stage Binding agent for fruit pastes A spoonful of sugar drizzled over a plate forms a fine, thin thread. 223-234 ºF (106-112 ºC) Soft-ball Stage Fondant, Fudge A spoonful of sugar dropped into ice water forms a ball that Read More …
Source: Executive Chef Christian Delouvrier, Lespinasse, New York City Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes. 5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil Read More …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
For those who like eggnog, the holiday season is an awesome time of year. From the moment Thanksgiving starts, I start pulling out the eggnog recipes. I love making this custard pie, and sharing it when I have to! You Read More …
Soak meat in a tangy marinade bath, which tenderizes and permeates it with mouthwatering flavor. A dip in a marinade can transform average grilled foods into fabulous meals. Marinades serve two purposes: They add flavor, and they promote crisp, brown Read More …
I’ve finally been able to produce bagels that are like the ones at the bagel bakery: chewy on the outside, soft on the inside. After much trial and error, here’s some hints I’ve found for making a better bagel: 1. Read More …
Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
A French Press is one of the best methods for brewing your daily cup of coffee. It is simple, elegant and produces a rich and flavorful brew. While making French Press Coffee is not as easy as simply “adding water Read More …
These are great for snacking, making s’mores or even for smashing into crumbs to make a delicious graham cracker crust. 2 cups gluten-free flour (1 part each of bean flour, tapioca flour & cornstarch) 1/4 cup sweet rice flour (Mochiko Read More …
A simple, yet healthy snack that will help satisfy your sweet tooth without making you feel guilty. Try any number of flavor combinations. 1 lb green seedless grapes or 1 lb red seedless grapes, pulled from the stems and rinsed Read More …
Sweet & savory with a hint of spicy, this dish takes sweet potatoes and sautees them with fresh veggies, including bell peppers–making this the last word in hash. Tastes incredible! 1 1/2 pounds sweet potatoes; peeled and 1/2-inch diced 2 Read More …
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, Read More …
A tasty alternative to a beef burger. Don’t be afraid of making your own mayo,it’s so simple and SO delicious! 1 1/4 lbs boneless skinless chicken thighs or 1 1/4 lbs chopped chicken meat 6 slices rindless streaky bacon 1 Read More …
When making jerky, you want to get very lean beef. Top or bottom round is good if you want large, wide slices of jerky. For thin strips, flank steak (cut against the grain) is good. Whatever cut you get, be Read More …
Braciole is a fantastic meat to add to your Sunday Dinner. You can add extra ingredients based on what you like, but this is a very simple and easy recipe to follow if you are not experienced in making or Read More …
Making your own gnocchi couldn’t be easier, or more rewarding. With just three ingredients, these delicate Italian dumplings are ready in well under an hour. Yield: 4 servings 12 ounces ricotta 2 cups “00” pasta flour, divided (substitute all purpose Read More …
Homemade Italian Sausage without all the commercial fillers and gluten free. I admit, that this is a long process, but the end product is worth it. The reason so many commercial sausages have gluten in them is because they tend Read More …
It does not get any simpler than this. Add ingredients and mix in a food processor. If you do not own a food processor, you could chop up the sun-dried tomatoes into very small pieces with a knife and add Read More …
Salmon might not seem like the most budget-friendly food at the moment, but keep in mind that this pie contains only one fish fillet and feeds six people as a main dish. Don’t feel limited to the more expensive лосось Read More …
This traditional Russian baked item was almost always store-bought, and for good reason – making them requires using nearly every pan in the kitchen For the cakes: 1 kg flour; 2 cups milk; 7 eggs; 1 1/4 cups sugar; 300 Read More …
Adding artichokes to this white bean hummus adds extra flavor while making it lower in calories per serving. 1 14.5 ounce Can White Beans or 1-1/4C Homemade White Beans 1 cup Artichoke Hearts in Brine; packed + liquid 3 tablespoons Read More …
Covered with spinach and parmesan, this seafood dish is a winner. Orange roughy is native to New Zealand, but its firm texture and delicate flavor are making it popular in the U.S. 1 (10-ounce) package frozen chopped spinach 2 tablespoons Read More …
Making Medovik is a multi-stage process, involving cooking the separate cake layers one by one in the oven. It also requires chilling the tort overnight in the refrigerator. Plan accordingly. For the Biscuit Layer Cake 2 eggs 16 Tbl (225 Read More …
Don’t dirty extra dishes making brownies. Melt the butter, mix the ingredients and bake these chocolatey delights all in the same pan. 1/2 cup butter 2 cups granulated sugar 1 cup all-purpose flour 1 cup chopped pecans 4 large eggs Read More …
Making sausage is simple. It’s just seasoned ground meat. Use a basic sausage recipe and adapt to your family’s tastes. 1 pound lean ground pork 3/4 teaspoon ground sage 1/4 teaspoon ground black pepper 1/2 teaspoon salt Thoroughly mix seasonings Read More …
Put an Italian twist on the American burger by making a patty with Bush’s Best® Garbanzo and Great Northern Beans, covered in pesto mayo and served on a ciabatta roll with garlic butter. WHITE BEAN BURGER Bush’s Best® Garbanzo Beans, Read More …
1. PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough Read More …
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into l8 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12–6 inch Read More …
BAKED PIE SHELLS 1. PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a Read More …
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12-6-inch squares. Read More …