Free Recipes Archive
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …
from the Coral Reef Restaurant 1/2 pint raspberries 3/4 cup raspberry vinegar 2 teaspoons sugar 1 teaspoon german style mustard 1/2 teaspoon vinaigrette spice (recipe to follow) 2/3 cup canola oil Puree the raspberries in a blender or a food Read More …
1 package frozen red raspberries in syrup, thawed (10 oz / 284 g) 50 ml sugar 1/4 cup 10 ml cornstarch 2 tsp 125 ml cranberry-raspberry drink 1/2 cup 50 ml red wine vinegar 1/4 cup 1 ml celery seeds Read More …
1 tablespoon Red Onion, Finely Chopped 3/4 cup Granulated Sugar 1 teaspoon Dry Mustard 1 teaspoon Salt 1/3 cup Raspberry Vinegar 1 cup Salad Oil 1-1/2 teaspoon Poppy Seeds Makes about 1 Cup Combine onion, sugar, mustard, salt, and raspberry Read More …
3 tablespoon Raspberry vinegar 3 tablespoon Whipping cream 1/2 teaspoon Salt 1/4 teaspoon Freshly ground pepper 1/3 c Olive oil (or more) To make the dressing, place the vinegar in a bowl and whisk in the cream, salt and pepper. Read More …
1 sm Head Boston lettuce 1 sm Head Radicchio or ruby lettuce 2 Heads Belgian endive 1 bn arugula DRESSING 3 tablespoon Raspberry vinegar 3 tablespoon Whipping cream 1/2 teaspoon Salt 1/4 teaspoon Freshly ground pepper 1/3 c Olive oil Read More …
2 tablespoons olive oil 4 tablespoons raspberry vinegar 2 tablespoons rich lamb stock 1 dash black pepper, to taste 1 teaspoon oregano, chopped 1 teaspoon chives, chopped 4 cups baby lettuce leaves Recipe By : Elmar Prambs of the Riverside Read More …
4 salmon fillets, 6 to 8 ounces each 2 pints fresh (or frozen) raspberries (don’t use berries in syrup) 2 ounces Chambord (raspberry) liqueur 1 to 2 tablespoons honey 4 ounces unsalted butter, softened Salt to taste 4 ounces goat Read More …
6 pieces mahi-mahi at 6 ounce each 1/2 cup Raspberry Vinegar 1/4 cup balsamic vinegar 3/4 cup cream Salt and pepper to taste 1 tablespoon butter Rub the butter on bottom of the baking dish, arrange the fish in the Read More …
1/2 pound each frozen raspberries and strawberries 1/4 Cup sugar syrup 3/4 Cup champagne Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Puree berries Read More …
Chef Joel Lahon of Nobu Miami Beach, Miami Beach, FL Yield: 6 Servings Almond Sponge: * 160 grams egg yolks * 180 grams caster sugar * 105 grams almond powder * 105 grams flour * 190 grams egg whites * Read More …
1 pint fresh raspberries 1-1/2 cups sugar juice of 1/2 lemon 2 large eggs 2 cups heavy or whipping cream 1 cup milk Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate Read More …
6 rock Cornish Hens (about 3/4 to 1 lb. ea.) split in half 3 cups fresh or frozen raspberries 1 cup raspberry vinegar 3/4 cup olive oil 2 bay leaves 1 tablespoon dried thyme Salt and pepper to taste One Read More …
4 whole Cornish game hens 1 teaspoon cumin 1/4 teaspoon oregano 1/4 teaspoon thyme 1 teaspoon pepper 1 teaspoon salt 1/8 teaspoon cinnamon 1 cup raspberries 1/4 cup sherry 1/4 cup soy sauce 1 teaspoon garlic powder 1 cup water Read More …
750 g medium beets 1 1/2 lb 15 ml butter 1 tbsp 15 ml brown sugar 1 tbsp 75 ml raspberry vinegar 1/3 cup In a large saucepan; cover beets with water. Bring to boil over high heat. Reduce heat Read More …
PUDDING 1/2 pint milk 1 inch vanilla pod 1 ounce pudding rice 1/2 ounce caster sugar 1 pinch cinnamon 2 tablespoons creme fraiche 1/2 tablespoon honey 1 banana, mashed 1 ounce brown sugar RASPBERRY SAUCE 375 grams raspberries 1-1/2 ounces Read More …
Source: Chef Chad Martin – The Blue Hippo, Norfolk, Virginia 2 cups water 2 cups granulated sugar 4-1/2 cups raspberry puree (from about 3-1/2 bags, 12 ounces each, frozen raspberries) 1/4 cup lemon juice Puree raspberries in blender. Strain juice Read More …
Makes 4 Servings 3 ounce uncooked gemelli pasta, (1 cup) (small pasta twists) or rotini DRESSING 1/4 cup fat free chicken broth 1/3 cup raspberry vinegar 2 teaspoons fresh mint leaves, chopped 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon Read More …