Free Recipes Archive
Delicious, when paired with 2002 Bella Sera® Delle Venezie Pinot Grigio 1/4 Cup extra Virgin Olive Oil 2 tablespoon sherry vinegar 1 teaspoon Dijon mustard 1 tablespoon Orange juice 6 Cups Butter lettuce or baby greens, torn 4 Ripe Anjou Read More …
One large head of Romaine Lettuce 1 to 2 medium-sized pears (any kind you like – ripened but firm) 1/2 cup candied and peppered almonds (*see recipe below) Dressing (**see recipe below) CANDIED AND PEPPERED ALMONDS 1/4 cup sugar 1/2 Read More …
Pastry Chef Patrick Fahy Blackbird 619 West Randolph Street Chicago, IL 60661 Yield: 12 Servings Bartlett Pear Sorbet: 10 grams ascorbic acid 1 liter Bartlett pear juice Glucose 4 grams sorbet stabilizer 50 grams granulated sugar 5 grams salt Sugar-Blown Read More …
1-1/2 cups tightly packed torn red leaf lettuce 1/2 cup tightly packed trimmed watercress 1/2 cup red pear, thinly sliced 2 tablespoons crumbled feta cheese 1 tablespoon balsamic vinegar 1 teaspoon water 1 teaspoon walnut oil or vegetable oil 1 Read More …
a few lettuce leaves; torn in pieces 225 g goats’ cheese; split into 4 discs 4 ripe pears; cored and chunked 110 g walnuts; chopped 1 bunch watercress; trimmed 4 tablespoons lemon juice 6 tablespoons olive oil Yield: 4 servings Read More …
Serves 4 Assorted baby green lettuce 2 peeled whole fresh pears 2 ounces blue cheese 1/2 cup toasted walnuts halves Dressing: 1/4 cup oil 2 tablespoons raspberry vinegar 2 tablespoons sugar 1/2 teaspoon salt fresh ground pepper to taste dash Read More …
4 ounces mixed greens 4 teaspoons olive oil 4 teaspoons balsamic vinegar 2 teaspoons honey 1/2 teaspoon fresh thyme salt pepper 8 ounces cheese-filled ravioli or tortellini, cooked and drained 4 ounces blue cheese, crumbled 2 pears, peeled and sliced Read More …
1/2 pound lemon-pepper pasta, cooked 6 cloves garlic, sliced 4 tablespoons unsalted butter 1 tablespoon sesame oil 1 pound sea scallops, halved 1/2 cup dry white wine 1 tablespoon lemon juice 1 whole pear, cored and sliced 1/4 cup heavy Read More …
2 cups bread flour 1 cup sugar 1 teaspoon each baking powder and ground ginger 1/2 teaspoon each baking soda and salt 1/2 cup butter, cut into 8 or 10 chunks 3/4 cup diced dried pears 1/2 cup slivered almonds, Read More …
16 oz bartlett pear; drained and chopped 1 cup tomato; chopped 4 oz chiles, green canned; chopped 1/4 cup scallion; chopped 1/4 cup bell pepper, green; chopped 1 tablespoon olive oil 1 tablespoon lime juice 1 tablespoon cilantro; chopped (opt) Read More …
2 tablespoon vegetable oil 1 medium onion, chopped 1 green pepper, chopped fine 1 large garlic clove, chopped fine 2 tablespoon finely chopped parsley 1 tablespoon lemon juice 1/2 teaspoon salt 1 tablespoon chopped fresh oregano or 1 teaspoon dried Read More …
2 tablespoon Fresh lime juice 1/4 c Pineapple juice 3 Anjou pears, unpeeled, diced 3 Red Delicious apples, unpeeled and diced 2 tablespoon Fresh mint, diced 3 Serrano chilies, seeded, minced Yield: 5 Cups Mix the pineapple juice and lime Read More …
1 acorn squash, cut in half & seeds removed 7 ml butter 1 1/2 tsp 1 small onion, chopped 7 ml fresh ginger, peeled & chopped 1 1/2 tsp 1 garlic clove, chopped 1 large ripe pear, peeled & chopped Read More …
Makes 12 servings 3 lemons 1 fresh pear, medium sized, as ripe as possible 1 to 2 teaspoon granulated sugar replacement, or 1 packet or 2 teaspoons sugar 3 medium avocados, peeled, pitted and diced 3 cups pear nectar pinch Read More …
1 ripe pear 1/4 cup pear nectar 2 teaspoon minced fresh gingerroot 1/2 cup frozen nonfat vanilla yogurt In a saucepan, simmer pear in nectar and gingerroot until tender. Cool. Process in blender with frozen yogurt until chunky smooth. Pour Read More …
Chef Chef Christopher Eagle of Cielo, Boca Raton, FL Yield: 1 Serving Peekytoe Crab: 1 Bartlett pear 8 ounces freshly picked Peekytoe crab meat 1/2 teaspoon yellow pepper 1/2 teaspoon red pepper, brunoise 1/2 teaspoon blanched fingerling potatoes, brunoise 1 Read More …
1 cup sugar 2-1/4 cups water 2 cups pinot gris wine 1 tablespoon prickly pear syrup* 3 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice *Prickly pear syrup can be found in specialty food stores. In a Read More …
2 teaspoon (10 ml) softened butter or margarine 1/3 cup (80 ml) plus 3 tablespoon (45 ml) sugar 2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained 1 tablespoon (15 ml) lemon juice 2 teaspoon (10 Read More …
12 pears, ripe, diced Granulated white sugar, to equal volume of pears 3 pieces preserved ginger, diced, 1/3 cup syrup reserved 2 tablespoons lemon juice 1 cup water, approximately Combine all ingredients in glass, stainless steel or enamel pan. Bring Read More …