Free Recipes Archive
1 rabbit, preferably not hung for too long. 200 g dried ceps, rehydrated in 300 ml hot water 300 ml red wine 2 large handfuls prunes 2 red onions double cream Joint the rabbit (if not already done) into hindquarters, Read More …
16 ounces pitted prunes 3 cups good dark home made stock. (Use beef bones and/or the neck and giblets from your goose) 1-3/4 cups red wine 1-1/4 cups prune juice 1 12- to 13-pound goose 1 orange, quartered 1 tablespoon Read More …
2-1/2 to 3-1/2 pound boneless beef brisket 1 tablespoon vegetable oil 1/2 cup chopped onion 3 cups sliced carrots (1/4-inch) 1/4 cup packed brown sugar 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon pepper Read More …
1 tablespoon vegetable oil 2 large onions, sliced 1 (2-1/2 to 3-pound) beef brisket 2 cups water 3/4 teaspoon salt 1/4 teaspoon ground black pepper 6 medium sweet potatoes, peeled and quartered lengthwise 1/2 cup dried prunes 1/4 cup dried Read More …
1.5 Kg. Chicken pieces Salt and black pepper 3 Tbsp. Oil 60 Grm. Butter 1 Carrot sliced 1 Celery stalk finely chopped 2 Medium sized Onions finely chopped 1 Tbsp. chopped Parsley 1 Bay Leaf 250 ml. Chicken Stock 250 Read More …
SPICE RUB 1-1/2 teaspoons black pepper 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 1 (3-1/4 pound) boneless pork loin roast REMAINING INGREDIENTS 1 tablespoon olive oil 2 cups slice onion 1 Read More …
1/4 cup pitted prunes, soaked overnight in enough port to cover them 1/2 cup almonds, roasted 250 g Valrhona bitter couverture chocolate Drain and slice finely the port-soaked prunes. Roast the almonds in a preheated oven at 180oC for about Read More …
Servings: 100 Portions (3 Gallons) Portions: 1/2 Cup Each 4 3/4 quart (7 lb) prunes, dried 2 gallon water, lukewarm 2-1/4 cups (1 lb) sugar, granulated A.P. 3 lemons, fresh, sliced (optional) Wash prunes. Combine prunes and water, cover, and Read More …