Free Recipes Archive
Create a variety of burgers on the grill with the different herbs and spices. Use your imagination or one of the variations for other seasoning ideas to give pork burgers an international flair. 1 pound ground pork 1 teaspoon ground Read More …
Pilotas (Meatballs) – Pilota – Catalan for ball – is a recipe of Arab origin, although originally it did not use pork but other meats, especially lamb. It is part of many classic Catalan dishes, and also delicious simply as Read More …
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
The Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted peppers. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble Read More …
Chowders are simple soups – usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar Read More …
Wonderful with ribs or other barbecued meat. The larger the amount of Jalapeno makes a very peppery muffin. Serve at any temperature. 1-1/2 cups yellow corn meal 1/2 cup all-purpose flour 1 Tablespoon granulated sugar 1 Tablespoon baking powder 1 Read More …
This is a rich, flavorful foundation on which many other recipes are built. Although it is time-consuming to make, it will add depth of flavor to any recipe that calls for chicken broth or stock. The smart thing to do Read More …
Hardtack was a simple flour biscuit issued to Union soldiers throughout the war. Hardtack crackers made up a large portion of a soldier’s daily ration. It was square or sometimes rectangular in shape with small holes baked into it, and Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
Venison is leaner than other red meat and is cooked rare to retain its own distinctive flavor. 1 tablespoon unsalted butter 2/3 cup chopped shallots (about 6) or white part of green onions 2 garlic cloves, finely minced 3 tablespoons Read More …
This is the Malay version of fried noodles. Serve it for dinner along with some Chicken Satays, and feel free to include other vegetables, if you wish. If the Chinese noodles are unavailable, substitute with Spaghettini. BASE: 8 oz fresh Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
These hearty beef steaks, made with lean ground beef are dressed with sauteed onions rings. Whether served on toasted buns or on a dinner plate surrounded by other items these moist beefsteaks will satisfy. 1 (4 ounce) French bread dinner Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
This playful sangria is sure to become one of your party staples. It is only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort. This fruity, delicious sangria is practically a fiesta in Read More …
This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. 1/2 cup butter 2 tablespoons sugar 1/2 cup sesame seeds 2 (3 ounce) packages ramen noodles Read More …
This eggy pizza is changing breakfast for good. It’s an upgraded rendition with the crunchy crust you crave, as well as eggs and all the other breakfast fixins. 2 -3 eggs (depending on your taste) 1/4 cup milk 6 ounces Read More …
Kimchi is the national dish of South Korea. Spicy, sour, and fizzy, it’s typically made from fermented Napa cabbage covered in a spicy red pepper sauce. While it’s definitely an acquired taste for the uninitiated, Koreans eat this food at Read More …
Below are two different ways to make this delicious caramel spread: One is more classic—cooking down milk and sugar—but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, Read More …
This tasted wonderful! I loved how the flavors of the watermelon and cheese complimented each other! 1 cup farro or wheat berries 1 cup petite peas; frozen 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup watermelon; cubed 1 cup 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’s hard to imagine New Year’s dinner in Russia without it. It’s not too hard to make kholodets, but it does take a while, preparation can take up to three days. In our times, you can enjoy this kind of Read More …
These traditional Russian meatballs are the ideal way to clear the fridge. Like many other cultures, Russia has its own form of meatballs, tefteli. Ideal for using up leftover meat, bread and vegetables, tefteli are a great winter comfort food. Read More …
Peaches and cream…never was there a pair so meant for each other! 3 cups peeled, mashed fresh peaches 3/4 cup granulated sugar 5 cups milk 2 cups whipping cream 1 (14-ounce) sweetened condensed milk 1 (12-ounce) can evaporated milk 1 Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …
Roasting Garlic is not a science – anyone can do it. Freshly roasted, it can be squeezed onto some fresh baguette or crostini, added to soups, sauces or a myriad of other foods. 1 head of garlic olive oil Preheat Read More …