Free Recipes Archive
Source: Soulard’s Restaurant, St. Louis 1 cup olive oil 1/4 cup green onions, chopped 1/4 cup Kalamata olives, pitted and roughly chopped 1 clove garlic, minced 1 teaspoon lemon juice, freshly squeezed 1/4 teaspoon ground black pepper 1 tablespoon fresh Read More …
Source: The Olive Tree – Honolulu, Hawaii 1 (2 pound) fresh white fish fillet 1 onion, cut into 1/2 x 1-1/2 inch pieces Marinade 1/4 cup vegetable oil or light olive oil 2 tablespoons lemon juice 4 cloves garlic, crushed Read More …
8 ounce Paul Newman’s Vinegar and Oil Dressing 1 clove garlic, peeled and minced 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 3 pkgs. Sweet and Low (or 1 tablespoon sugar) Put ingredients into the bottle of dressing and shake Read More …
1/2 cup white vinegar 1/3 cup water 1/3 cup vegetable oil 1/4 cup corn syrup 2-1/2 tablespoon grater Romano cheese 2 tablespoon dry pectin 2 tablespoon beaten egg or egg substitute 1-1/4 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon Read More …
1/2 cup mayonnaise 1/3 cup white vinegar 1 teaspoon vegetable oil 2 tablespoons corn syrup 2 tablespoons Parmesan cheese 2 tablespoons Romano cheese 1/4 teaspoon garlic salt or 1 clove garlic (minced) 1/2 teaspoon Italian seasoning 1/2 teaspoon parsley flakes Read More …
Thin steaks work best for this recipe, but some fishmongers cut swordfish 1 inch thick. If necessary, ask to have your steaks cut in half to make 1/2-inch-thick slices. You can do it yourself if you have a long, thin-bladed Read More …
Serving Size : 4 3/4 cup Cherry tomatoes, plus 1 C mixed red and yellow pear or cherry tomatoes 1 tablespoon Plus 3/4 teaspoon fresh lemon juice 1 tablespoon Plus 1-3/4 teaspoon olive oil 4 Oil-cured black olives, pitted and Read More …
2 seasoned thick 6-inch diameter pizza crusts, ready-to-serve Cheese Filling 1/2 cup ricotta 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 cup shredded Fontina cheese 1 tablespoon minced yellow onions 1-1/2 tablespoons milk 1/4 teaspoon salt Toppings Read More …
2 cans black beans, rinsed and drained or 4 cups freshly cooked black beans 1 sliced ripe olives, drained 2 medium tomato, seeded & chopped 1/4 cup chopped green onion 1/4 cup chopped fresh cilantro 2 tablespoons olive oil, or Read More …
12 ounces shrimp, small cooked 1 cup sliced pitted black olive 1-1/2 cups mushroom, quartered 1/2 cup pine nuts 1/4 cup red bell pepper, diced 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 tablespoon fresh Read More …
Few tapas taste more Spanish than championes al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to Read More …
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, Read More …
6 ounces small shells or bowties 3 ounces crab meat 6 tablespoons butter 1/2 pound sliced fresh mushrooms 2 (1 ounce) package Newburg sauce mix 3 cups milk 1-1/2 cups water 1/4 cup dry white wine 1/4 cup sliced green Read More …
1 4 ounces can pitted black olives, drained 1 4 ounces can oil-cured Greek olives, pitted and drained 1/3 cup capers, drained 2 garlic cloves finely minced 1/4 teaspoon dried thyme 1 tablespoon Dijon mustard Lemon juice Freshly ground black Read More …
2 tablespoons Dijon mustard 4 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 175 ml olive oil In a small bowl, whisk all the dressing ingredients except the oil until the salt dissolves, then gradually whisk in the Read More …
1 md Rabbit, cut up, frying 1 tablespoon Olive oil 1 tablespoon Butter or margarine 1 md Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy 4 tablespoon Whipping cream 1-1/2 tablespoon Grainy coarse Dijon Mustard Read More …
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
Yield: 1 servings 3 lb Turtle steak 6 Limes 1/2 c Olive oil 1/2 teaspoon Garlic powder 1 cl Garlic 1 ds White pepper Salt and pepper to taste For those of you that haven’t had the opportunity to have 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 …
1 10-12 inch Sponge Cake 3 inches Tall 3 oz Strong Black Coffee Or: Prepared Instant Espresso 3 oz Brandy, Rum Or Your Favorite Liqueur 1-1/2 lb Cream Cheese Or Mascarpone* 1-1/2 c Superfine Or Powdered Sugar Cocoa Powder, Unsweetened Read More …
SAUCE 4 Garlic cloves, peeled and crushed 4 Shallots, peeled and chopped 1 tablespoon Black peppercorns 1/2 cup Unsalted butter 2 cups Madeira 2 cups Red wine 1 sm Rosemary sprig l Medium tomato, diced 1 cup Demi-glace * 1/2 Read More …
Source: Olive Garden Restaurants 4 pork tenderloins 8 tablespoons extra-virgin olive oil 4 tablespoons fresh garlic, minced 4 tablespoons fresh rosemary, chopped 1/2 teaspoon salt 1/2 teaspoon black pepper 1 package or jar prepared veal demi-glace Sprinkle tenderloin with salt Read More …
1 package cream cheese 1 can 14-0z Progresso artichoke hearts, drained, coarsely chopped 1/2 cup spinach frozen, chopped or steamed 1/4 cup Mayonnaise (do not use Miracle Whip) 1/4 cup Parmesan cheese 1/4 cup Romano cheese (You can use all Read More …
1 cup sour cream 1/2 cup finely chopped stuffed green olives 1-1/2 tablespoons anchovy paste 1/2 teaspoon grated onion Combine all ingredients; mix well. Cover and chill at least 2 hours before serving. Per serving: 556 Calories (kcal); 52g Total Read More …
1 4 oz can of black olives, sliced 1 4 oz can of green stuffed olives, sliced 8 oz jarlesburg cheese, shredded 6 scallions, sliced 1/4 cup lemon juice 1 tablespoon dijon mustard salt and pepper to taste Mix all Read More …
1 x 6 ounce can tiny shrimp, drain and reserve liquid 1 x 6 ounce can crab meat, drain and reserve liquid 2 ounces cream cheese, cubed 2 tablespoons olive oil 2 tablespoons flour 1/4 teaspoon salt pinch crushed garlic Read More …
Alfredo Sauce 1/2 pound sweet or salted butter 12 ounce heavy cream Fresh ground white pepper 1-1/2 cups fresh Parmesan, grated 18 (1/2 ounce) slices mozzarella cheese Ricotta Cheese Mix 1 pint ricotta cheese 2 ounces Romano, grated 3 ounces Read More …
CREAM SAUCE: 1/4 cup Butter 1/4 cup Flour 2 cups Milk CHEESE FILLING: 1/4 cup Sun-dried tomatoes, oil Packed, minced 1 tablespoon Fresh garlic, minced 3-1/2 cups Ricotta cheese 3 Eggs 1 cup Grated Parmesan cheese 1/2 cup Grated Romano Read More …
1 pound fresh spinach 1 pound fresh mushrooms, chopped coarsely 1 cup onion, chopped 1 clove garlic, minced 2 tablespoons olive oil 3 cups ricotta cheese 1-2/3 cups Parmesan cheese, divided 1 egg 1/2 teaspoon salt 1/2 teaspoon black pepper Read More …
1 lb Penne or Fusilli 1 tb Olive Oil 1 ts Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Read More …
Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some Read More …
12 ounces shrimp, small cooked 1 cup sliced pitted black olive 1-1/2 cups mushroom, quartered 1/2 cup pine nuts 1/4 cup red bell pepper, diced 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/2 teaspoon salt 1 tablespoon fresh Read More …
Fresh California asparagus spears bring an extraordinary touch of style to the humble pizza. This tasty, colorful version, which appeals to vegetarians and omnivores alike, will win orders – and win at the bottom-line. Serve the best from the west; Read More …
1 boneless veal breast (2-1/2 to 3 pounds) 2 teaspoons olive oil 1/3 cup dry Marsala 2-1/2 cups uncooked mini lasagna or bow tie pasta, cooked Olive-Mushroom Filling: 2 teaspoons olive oil 1 cup chopped mushrooms 1 cup diced red Read More …
From Chef Michael Cordua at Churrascos in Chicago. 1 pound ground beef 2 large red onions, thinly sliced or coarsely chopped 1 large red bell pepper, julienned or coarsely chopped 4 bay leaves 3 tablespoons beef base (see note) 1/2 Read More …
Source: Olive Garden Restaurants Marinade 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons granulated sugar 10 garlic cloves, minced 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano Read More …
Source: Greg Schweizer, director of culinary development, Olive Garden Restaurants 1 pound vine-ripened tomatoes sliced 1/4-inch thick 1 fluid ounce balsamic vinegar 1/4 cup packed fresh basil leaves 12 ounces fresh whole milk mozzarella or buffalo mozzarella 1 sprinkle dry Read More …
Yield: 50 Servings 1 cup Green olives with pimentos chopped fine 1/2 cup Black olives, chopped fine 1/2 cup Mayonnaise 3/4 cup Parmesan cheese, grated 2 dashes Tobasco sauce Garlic Butter White bread Mix olives, mayonnaise, cheese, and tobasco. Saute Read More …
Source: Giacomo Ciabattini, executive chef of Olive Garden Restaurants 4 medium tomatoes 6 to 8 fresh basil leaves, chopped 8 slices crusty bread 2 to 3 cloves garlic 6 tablespoons extra virgin olive oil Salt (as needed) Pepper (as needed) Read More …
1/2 cup Spanish olives with pimento 1-1/2 teaspoons Drained capers 1 teaspoon Brandy, preferably a Spanish brandy, such as Solera Gran Reserva 1/4 teaspoon Freshly-grated lemon zest 2 tablespoons Extra-virgin olive oil 32 small Cherry tomatoes Chopped fresh parsley for Read More …
Source: Grey Moss Inn – Helotes, Texas 6 slices good quality sandwich bread 4 ounces (1 stick) butter, melted 3/4 cup chopped pimento-stuffed salad olives, well drained Preheat oven to 400 degrees F. Trim crusts off three sides of each Read More …
2 tablespoons sesame seeds 7 ounces feta cheese 1 tablespoon fennel seeds Grated peel of 1 lemon 1 tablespoon lemon juice 2 tablespoons olive oil 1-1/2 teaspoons cracked black pepper 3/4 cup mint, finely chopped 1/2 cucumber, peeled and seeded Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …
2 (6-inch diameter) Boboli bread shells (or similar Italian flat bread) 2 tablespoons freshly-grated Parmesan cheese Tomato-Basil Topping 1-1/2 cups seeded diced Roma tomatoes 1 tablespoon chopped fresh basil 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Garlic Oil 1 Read More …
Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. Read More …
Crunchy, crusty sourdough bread with the beautiful flavours of garlic olive oil and basil…. and then that warm and melty cheese with the sweetness of grilled cherry tomatoes. 8 pieces thick sliced sourdough loaf (or loaf of choice) Garlic Olive Read More …
Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the Read More …
Roasting garlic turns its flavour soft and mellow and perfect for enjoying on its own. Any leftover oil can be filtered and reserved. 4 -6 heads garlic 1 1/2 cups olive oil 4 sprigs thyme or 4 sprigs rosemary salt Read More …
Olive oil for poaching 500 ml good quality olive oil 4pc Lemon rind 4pc orange rind A few sprigs of tarragon and thyme 300 g of chinook salmon Avocado Puree 4 avocados peeled and core removed Juice of 3 lemons Read More …
Is there anything more Italian and elegant than caprese salad and wine. This is very simple to make, just put it on a nice plate and pair it with your favorite wine in a crystal decanter with some crystal wine Read More …