Free Recipes Archive
3 tablespoons olive oil 1 head garlic; separated 1 lemon; thickly sliced 4 175 g fillets monkfish; skinned 1 teaspoon herbes de Provence 250 ml dry white wine 125 ml fish stock 1 400 g can artichoke hearts; drained and Read More …
4 eggs; hard boiled 200 g lettuce leaves; washed 1 400 g can tuna; drained 200 g French beans; trimmed, lightly cooked 6 ripe tomatoes; quartered 1 salad onion; chopped 75 g black olives; pitted 4 tablespoons olive oil 3 Read More …
(see also Vinaigrette) 2 lbs green beans, cooked tender crisp 2 lbs fingerling (or other mini) potatoes, split lengthwise and boiled 6 – 8 hard cooked eggs sliced in quarters small jar capers can pitted black olives While potatoes are Read More …
Makes 4 servings 4 (six ounces each) haddock fillets 12 ounces new potatoes, thick sliced 6 ounces fine green beans, halved 6 ounces cherry tomatoes 1 red onion, cut into wedges 2 tablespoons butter, melted sea salt flakes 1 teaspoon Read More …
Yield: 6 servings Canned oil-pack tuna, drained 12 ounces Extra-virgin olive oil 2 Tbsp. Lemon, juiced 1 Mesclun salad greens 1 lb. Green beans, trimmed, blanched 1 lb. Red boiling potatoes, boiled, sliced 1 lb. Hard-cooked eggs, quartered 4 Tomato, Read More …
Makes 6 servings 12 cups Boston butterhead lettuce, torn 1-1/2 cups vinaigrette 3 cups cooked potatoes, cubed 1-1/2 cups cooked green beans, cut into thirds 6 roma tomatoes, quartered 2 cups canned tuna, chunked 1/2 cup ripe olives, sliced 6 Read More …
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. 1 large onion, thinly sliced 2 zucchini, sliced Read More …
Roasted Turkey, chopped hard boiled eggs, cherry tomatoes and Bibb lettuce with a Nic,oise olives and capers tapenade spread on grilled marjoram focaccia. Served open-faced. 3 oz Foster Farms Fully Cooked Signature Carving Roasted Turkey Breast Rubbed with Seasonings 1 Read More …
1 (7 1/2-ounce) can salmon 1 small head butter lettuce 1 cup cooked and cooled green beans 1 large tomato, sliced into wedges 1 small red pepper, cored and sliced 1/2 cup thinly sliced red onions Classic Vinaigrette (recipe follows) Read More …
250 g green beans 8 oz 375 g small new red potatoes, sliced 12 oz 50 ml olive oil 1/4 cup 50 ml white vinegar 1/4 cup 5 ml salt 1 tsp 1 ml dried tarragon 1/4 tsp .5 ml Read More …
Serves: 24 6 cups (64 oz.) prepared Italian dressing 7 cans (14.75 oz. each)* canned or pouched Alaska Salmon, drained and chunked or 6 lb. 8 oz. leftover grilled fresh Alaska Salmon, chunked 3 lb. butter, mesclun or baby lettuces Read More …
Serves: 24 1 1/2 lbs. haricot vert, trimmed, blanched, shocked 3 lbs. new red potatoes, quartered, blanched, shocked 6 cups cherry tomatoes, halved 3/4 lb. red pepper, diced 3/4 lb. zucchini, diced 8 1/2 cups sherry or plain vinaigrette, prepared Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 3 quart (3 lb) onions, dry, sliced 1-1/2 cups (12 oz) butter or margarine 2-1/4 tablespoon (1-1/2 oz) Read More …
Yield: 6 servings. 4 small potatoes 1/4 pound green beans 1/4 pound green bell peppers, julienned 1/4 pound red bell peppers, julienned 3 plum tomatoes 3 hard-cooked eggs 2 heads Bibb lettuce 1 (7 ounce) can water-packed white tuna, drained Read More …