Free Recipes Archive
1 large carrot, grated 1/2 large turnip, peeled and grated 1 large potato, peeled and grated 1 medium sweet potato, peeled and grated 1/2 small onion, grated 2 large eggs, slightly beaten 2 tablespoons all purpose flour 1/2 teaspoon salt Read More …
Makes 4 servings SAUCE 2 tablespoons canola oil 1 cup chopped onions 3 cloves minced garlic 1 tablespoon minced gingeroot 1/4 teaspoon ground turmeric 2 teaspoons ground cumin 1/2 cup walnuts, ground to a coarse powder 2 teaspoons sugar 2-1/2 Read More …
Yield: 1 servings 1 md Pomegranate 2 md Firm ripe bananas 2 tablespoon Fresh lime juice 1 tablespoon Date sugar 1/4 teaspoon Salt Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, Read More …
1 each Large pomegranate 2 each Large oranges* 1 each Jalapeño chili** 1 each Large tomato*** 2 Tablespoons Thinly sliced scallions 1 Tablespoon Lime juice 1 teaspoon Minced fresh coriander 1/2 teaspoon Ground cumin *Peel, section and chop the oranges. Read More …
1 large ripe pomegranate 1 tablespoon olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1-1/4 cups coarsely chopped pecans 4 tablespoon chopped fresh parsley salt and freshly ground black pepper 1/4 teaspoon ground cardamom 2 tablespoon wine Read More …
6 med. pomegranates 7 tablespoon sugar 1/4 cup fresh lemon juice Halve the pomegranates crosswise using a manual citrus reamer, squeeze the juice from the pomegranates. Strain the juice through a fine mesh sieve. In a medium non aluminum saucepan Read More …
5 pounds pomegranates (about 16, enough to produce 4 cups pomegranate juice – it’s the 4 cups of juice you have to go by) 1/4 cup strained lemon juice 1-3/4 ounces powdered pectin 4 cups sugar Makes about 6 cups Read More …
10 lg. pomegranates 1 (3 ounces) pouch liquid pectin OR 1 (1-3/4 to 2 ounces) box dry pectin 2 tablespoons lemon juice 6 cup sugar To extract juice, cut crowns off pomegranates and score peel of each in several places. Read More …
5 cups pomegranate juice (10 pomegranates) 7 cup sugar 1 pouch Certo fruit pectin 8 (1/2 pt.) jars 8 lids and rings Peel pomegranates and extract juice. Strain juice through cheesecloth. Add up to 1/2 cup of water if needed. Read More …
makes 1 cup syrup 3/4 cup pomegranate juice 3/4 cup Shiraz or other dry red wine 2 tablespoons fresh lemon juice 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 1 tablespoon Read More …
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 4- 7oz Salmon Fillets Pomegranate Marinate Ingredients: 1 cup Pomegranate Juice 1/2 cup extra Virgin Olive Oil 2 tbls. Chopped Parsley 1/2 cup Red Wine 1 tbls. Kosher Salt 1 Read More …
The intense magenta color of pomegranate juice stains the lamb chops so that when they are broiled or grilled the outside turns burgundy. This marinade can also be used for boneless leg of lamb. To juice a pomegranate, cut it Read More …
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco, CA Made with: Eden Natural Berkshire Pork Loin Nueske Smoked Applewood Bacon Pork Brine Ingredients: 3 Cups Hot (150 degree) Water 1 Cup Kosher Salt 1/2 Cup Brown Sugar 1 Cup Apple Read More …
By Chef Ruben Contreras, Executive Caterers Cleveland, Ohio Serves 4 3 cups cooked Orzo 1/2 cup Red Peppers 1/2 cup Yellow Peppers 1/2 cup Green Onions 1 cup Pomegranate Seeds OR substitute with Dried Cranberries Prepare Orzo according to package. Read More …
Makes 1-1/2 cups seeds of 1 whole pomegranate, with some seeds reserved for garnish 1/2 cup sour cream 4 tablespoons sugar 1/2 cup apple juice Combine all salad ingredients except the lettuce in a large nonreactive bowl and refrigerate for Read More …
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
Serves 4 2 Pomegranates (chilled) 3 Bananas 1 tbls. Palm sugar or brown sugar 2 Limes (or 1/4 cup freshly squeezed lime juice) Mix together the juice of the limes and the tablespoon of sugar. Adjust sweet and sour to Read More …
Chef Paul Constantine Cafe Caprice, Austin, Texas Yield: 4 servings Bibb lettuce, leaves separated, rinsed well and blotted dry 2 heads Pomegranate Vinaigrette (recipe follows) 1 cup Crisp cooked bacon, crumbled 1/4 cup Pistachios, toasted 1/4 cup Chevre or other Read More …
Although many fresh condiments in Mexican cuisine are called pico de gallo (rooster’s beak), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, the salad is Read More …