Free Recipes Archive
Makes 4 appetizer servings For the quail: 4 boned quail 1 cup Balsamic Vinaigrette [recipe below] Separate the quail legs from the breasts. Arrange the pieces in a single layer in a bowl and drizzle with the vinaigrette. Cover and Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 6 (9 ounce) salmon fillets 1/2 cup white wine 3 ounces olive oil 2 cups canned tomatoes, diced & drained 3 tablespoons chopped garlic 3/4 cup sliced black olives 1 large onion, julienned Read More …
Serving Size : 2 2 Halibut steaks about 7oz. ea, 1 inch thick 1/2 cup Diced tomatoes 1 tablespoon Olive oil 1/2 cup Fresh bread crumbs 1 clove garlic, chopped 2 Basil leaves, chopped OR 1/4 teaspoon dry basil 1/2 Read More …
2 tablespoons olive oil 1 large onion; finely chopped 3 cloves garlic; crushed 2 400 g cans chopped tomatoes; drained 100 g black olives; pitted 4 tablespoons fresh mixed herbs of your choice; + sprigs to decorate salt and fresh Read More …
Chef Zach Bell of Café Boulud— Palm Beach, FL Yield: 8 Servings Provencal Condiment: 4 roma tomatoes, peeled and diced 4 shallots, minced 1/4 cup chopped Nicoise olives Salt and pepper Aioli: 1/4 cup fresh Meyer lemon juice 3 egg Read More …
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
225 g puff pastry 50 g Parmesan cheese; grated 15 g butter 175 g onions; thinly sliced 2 red, green or yellow peppers; seeded, thinly sliced 1 teaspoon dark brown sugar 100 g curd cheese 65 g soured cream fresh 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 …
1 tablespoon butter 1 pound shrimp, peeled 3/4 teaspoon minced garlic clove 1 1/4 pounds tomatoes, seeded and chopped 1 tablespoon dried basil leaves 1 teaspoon grated orange peel 3/4 teaspoon salt 1/2 teaspoon fennel 1/8 teaspoon pepper 1/4 cup Read More …
1 can whole tomatoes 2 ml thyme 1/2 tsp 1 ml marjoram 1/4 tsp 1 kg potatoes 2 lb 5 ml salt 1 tsp 1 ml pepper 1/4 tsp 125 ml chedder cheese, grated 1/2 cup 25 ml olive oil Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 6 (9 ounce) salmon fillets 1/2 cup white wine 3 ounces olive oil 2 cups canned tomatoes, diced & drained 3 tablespoons chopped garlic 3/4 cup sliced black olives 1 large onion, julienned Read More …
YIELD: 12 Litres 4 cans Canned Tomatoes 1 lb Garlic 2 cups Olive Oil 10 leaves Bay leaves 2 ounces Dried Oregano 2 large Carrots 3 ounces Spanish Onions, Chopped 1 tablespoon Salt 1 tablespoon Cracked Black Pepper Preheat medium Read More …
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
Vinaigrette Dressing 1 cup plus 2 tablespoons white balsamic vinegar 1-1/4 tablespoons minced garlic 1/2 tablespoon dried herbs 1 teaspoon salt 3/4 tablespoon finely grated lemon zest 1/4 teaspoon crushed black pepper 1 cup plus 2 tablespoons olive oil Salad Read More …