Free Recipes Archive
Recipe 1 2 cups nonfat milk, warmed 1 tablespoon yeast 1-1/3 cups all-purpose flour 1/2 cup buckwheat flour 1 teaspoon sugar 4 egg whites 2 tablespoons melted butter One-half cup sour cream One-fourth cup black caviar In 1 cup of Read More …
In French Quebec there are as many recipes for this maple fudge as there are bean recipes in Boston. This one is superb. 1 cup real maple syrup 3 cups light brown sugar 1 cup sugar 2 Tablespoons baking powder Read More …
This is a rich, flavorful foundation on which many other recipes are built. Although it is time-consuming to make, it will add depth of flavor to any recipe that calls for chicken broth or stock. The smart thing to do Read More …
1/2 c Dried minced onion 1/4 c Dried whole tarragon 2 tablespoons Dry mustard 1 teaspoon Black pepper 1 teaspoon Fennel seed 1 teaspoon Dried savory Tarragon Mustard Blend Vinaigrette 1 Olive oil 1/3 c White wine vinegar 2 tablespoons Read More …
Here is a fruity, cool mustard which has a wonderful flavor by not that much heat. But what’s to stop you customizing any of these recipes. They are all three, good basic recipes. This goes well with fish, meats of Read More …
For those who like eggnog, the holiday season is an awesome time of year. From the moment Thanksgiving starts, I start pulling out the eggnog recipes. I love making this custard pie, and sharing it when I have to! You Read More …
Recipe 1 1/2 kg fresh water fish (prefer carp) 2 big onions 1 tablespoon mild paprika 1 teaspoon hot paprika 1 tomato and green pepper Clean the fish, chop the onion, slice the tomato and the pepper. Slice the carp Read More …
Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception 1-1/2 cups milk (do not use low-fat or non-fat) 1/3 cup mild-flavored (light) Read More …
*reduce yeast to 1 teaspoon for 1-1/2 – pound machine or 1-1/4 teaspoon for a 2 – pound machine. *Reduce the amount of flour to 3 cups for a 1-1/2 – pound machine or 4 cups for a 2 – Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
There are many recipes for Caesar Salad. This one is said to be the original one, minus the coddled eggs. The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that Read More …
New Mexican Traditional Reservation Recipe Sopaipillas are an incredibly light, puffy fry bread. To eat, poke or tear them open and spread with honey or honey butter. Though recipes vary, the one thing to keep in mind is that they Read More …
Do you have a recipe calling for dry coconut pecan frosting mix and found that it is no longer available? Well, no need to fret! Pillsbury has provided this helpful recipe for cooks who still want to use those tasty Read More …
Cardoons, swiss chard, eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate presentation, are typically served as a first course in Spain, rather than as an accompaniment to a main course (a main-course Read More …
Turn one bottle of booze into a bowl of festive holiday cheer with these clever recipes for your party crowd. 1 (12 ounce) can frozen cranberry juice concentrate, almost thawed 1 (12 ounce) can frozen pink lemonade concentrate, almost thawed Read More …
A very simple, basic sangria recipe. While this sangria is delicious as is, this recipe intentionally leaves ample room for improvisation and additions, and should therefore be used as a springboard to create your own unique sangria recipes. The unaltered Read More …
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, Read More …
Kimchi is the national dish of South Korea. Spicy, sour, and fizzy, it’s typically made from fermented Napa cabbage covered in a spicy red pepper sauce. While it’s definitely an acquired taste for the uninitiated, Koreans eat this food at Read More …
Very very good. Easy to make. Add a tablespoon or more of lemon zest. Remember to put small spoonfuls into hot oil or they won’t cook through. You could also add almond flavor along with the vanilla. This is one Read More …
Normally, the thought of dried food does not bring to mind a gourmet meal. However, a relatively small amount of sun-dried tomatoes gives a gourmet touch and a burst of flavor to a variety of recipes. Easy to make, store, Read More …
With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal. Read More …
Frittata 3 cups thinly sliced onions 2 tablespoons parmesan cheese 1/3 cup olive oil 1/2 cup chopped basil 1 cup canned Italian plum tomatoes 3 tablespoons butter 5 eggs salt and pepper Cook onions with all the oil until brown. Read More …
The following chart for measures permits easy adjustments of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under column headed 100 portions and then Read More …
The following chart for weights permit easy adjustment of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under the column headed 100 portions, and Read More …
Summary Successfully converting recipes for large-bath production requires understanding basic principles such as volumetric and weight measurements, conversion factors, and surface and volume. Key Issues During the early stages of product development, it is generally advisable to work with small Read More …
Recipe Conversion Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield Read More …