Free Recipes Archive
Yield: 1 1/2 dozen. 1 cup water (warm) 4 teaspoon yeast 4 eggs 1 stick butter 5 cups bread flour 3/4 cup cake flour 1/2 cup granulated sugar 2 tablespoons milk powder 1 tablespoon salt 1/2 teaspoon cinnamon 1/2 teaspoon Read More …
Source: Chef Eric Kelly, Indian Lakes Resort, Bloomingdale, Illinois 1 pound Italian sausage (mild or hot) 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 4 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon Read More …
Source: Arizona Biltmore Hotel, Phoenix, Arizona 2 jalapeños, seeded, diced into 1/2-in pieces 3 cloves fresh garlic, chopped 1/2 to 3/4 cup cilantro, finely chopped 4 kumquats, quartered 2 cups orange juice 2 cups lemon juice 2 tablespoons brown sugar Read More …
Source: Chef Joseph A. Durante III – Kingsmill Resort, Williamsburg, VA. Shrimp 20 pieces of the biggest shrimp you can find 1 quart Pico de Gallo or your favorite Mexican salsa (recipe follows) 6 bottles Anheuser-Busch Doc Otis Hard Lemon Read More …
Source: Coco Palms All You Can Eatery, Stardust Resort & Casino – Las Vegas, Nevada 5 cups imitation crab meat (surimi), thawed, flaked 2 cups peeled and cooked bay shrimp, thawed if frozen 2 cups finely chopped celery 4 cups Read More …
Source: Vermont’s Woodstock Inn Resort 1 cup granulated sugar 1/2 cup butter 4 egg yolks 1 vanilla bean, split or 1 teaspoon vanilla extract 1 cup sour cream 1/4 cup poppy seeds 8-1/2 ounces cake flour 1/2 teaspoon baking powder Read More …
Source: from Executive Chef Rocky Lucero, Stardust Resort and Casino in Las Vegas 1-1/4 cups dark or light brown sugar, packed 2 tablespoons honey 1/4 cup oil, plus extra for greasing 2 eggs 1 cup buttermilk 2 cups flour 2 Read More …
Source: Lovers Key Beach Club & Resort, Fort Myers Beach, Florida 1 (10 ounce) jar maraschino cherries 1 (18.25 ounce) box spice cake mix 1/4 cup butter or margarine, melted 1/4 cup firmly packed brown sugar 1/4 cup water 2 Read More …
Sonoran Spice 1 teaspoon black peppercorns 1/8 teaspoon star anise 1 teaspoon salt 1/2 teaspoon cumin seed, roasted 1/2 teaspoon chamomile, whole 1/2 teaspoon chili powder, roasted 1/2 orange peel, dried 1/2 teaspoon paprika 1/2 tablespoon onion, granulated 1/2 teaspoon Read More …
Mark this for a Thanksgiving dessert. Buttery dough is loaded with pears in sour cream sauce and topped with oatmeal crumbs. Chef Kevin Hickey makes individual tarts and serves them with butterscotch ice cream and oven-dried pear chips. This recipe Read More …
Source: Lovers Key Beach Club & Resort, Fort Myers Beach, Florida 1/4 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons water 1 cup pureed strawberries 8 ounces light cream cheese 1 tablespoon orange zest 1/4 cup orange juice 1/2 cup Read More …
Source: Chef Jeffrey Elliott – Arizona Biltmore Resort and Spa, Phoenix, Arizona 7 ounces butter 3/4 cup granulated sugar 1 egg 1/8 teaspoon vanilla extract 1 cup almond meal 1 tablespoon cinnamon 1/8 teaspoon baking powder 1-1/2 cups cake flour Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
Source: Clint Wesolowski, bartender at Hyatt Regency Scottsdale Resort at Gainey Ranch, Scottsdale, Arizona 1 ounce Van Gogh Wild Apple Vodka 1 ounce Apple Pucker Splash pineapple juice Splash sweet and sour Mix ingredients. Pour into a martini glass. Post Read More …
You’ve tried everything to make lobster bisque — a drip bisque maker, a percolator, French press, AeroPress, even a pressure lobster bisque maker — and sure, it tastes great, but you can’t help but feel that none of it captures Read More …
Source: Executive Chef Ken Vedrinski, Woodlands Resort & Inn, Summerville, South Carolina Yield: 4 servings 4 ripe yellow tomatoes 4 yellow peppers, roasted, peeled 4 banana peppers, roasted 3 celery stalks, peeled 1 small kohlrabi 1 red onion 1 seedless Read More …
Source: Mike Sivak, Horizon Casino Resort, South Lake Tahoe 7 ounces cooked al dente fettuccine pasta 2 ounces (3 each) 16/20 prawns 2 ounces (3 each) scallops 1 ounce clarified butter 2 ounces quartered button mushroom 2 ounces blanched broccoli Read More …
Source: Chef John Kottman, Chaparral Suites Resort, Scottsdale, Arizona Begin by melting one pound of dark chocolate in the microwave on HIGH for one minute. Stir and cook for another minute, and repeat the process until completely melted. Chocolate chips Read More …
Source: Grand Floridian Resort and Spa at Walt Disney World 2 pounds 8 ounces strawberries (frozen variety, thawed with juice) 16 ounces heavy cream 2 ounces sour cream 3 ounces yogurt 1/2 pound fresh strawberries Mix strawberries, heavy cream, sour Read More …
Source: Lovers Key Beach Club & Resort, Fort Myers Beach, Florida Custard 3 cups skim or evaporated milk 2 teaspoons grated orange zest 5 eggs, 2 yolks and 3 whole eggs 1 cup granulated sugar 1/4 cup cornstarch Syrup 1/2 Read More …
Source: Lovers Key Beach Club & Resort, Fort Myers Beach, Florida 2 cups all-purpose flour 1 cup 100% bran cereal 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 cup margarine, softened 1 cup granulated sugar 2 eggs 1/2 cup Read More …
Source: Lovers Key Beach Club & Resort Fort Myers Beach, Florida 1 cup plus 3/4 cup packed brown sugar, divided 1 cup all-purpose flour 1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1/2 teaspoon salt Read More …
Crab feeds and carrot cake for dessert are favorites at Fidalgo Bay Resort. Preheat the oven to 350 degrees F. Use an 11 x 13-inch sheet cake pan or two 9-inch cake pans. Use the spray shortening generously. 3 large Read More …
Source: Deer Valley Resort Area – Deer Valley, Utah Cake 12 ounces semisweet chocolate, chopped in 1/2-inch pieces 1 cup strong coffee, hot 1 cup granulated sugar 3/4 pound (3 sticks) unsalted butter, softened 6 eggs, lightly beaten Preheat oven Read More …
Source: Chef Glenn Bossie, Kingsmill Resort and Conference Center, Williamsburg, VA 16 tablespoons (2 sticks) unsalted butter 3/4 cup granulated sugar 1/4 teaspoon vanilla extract 3 large egg yolks 2-1/2 cups all-purpose flour 3 cookie sheets with baking paper Royal Read More …
Source: Disney’s Contemporary Resort, Orlando, FL 1-1/4 cups granulated sugar, divided 1/2 teaspoon cinnamon 1 day-old challah bread or other egg bread (cut into 1/2-inch cubes) 1/4 cup butter or margarine, melted 1/3 cup raisins 8 large eggs, lightly beaten Read More …
Source: Garden Terrace at La Posada Resort – Scottsdale, Arizona 1 (4 to 8 ounce) salmon filet, roasted 4 sheets nori 2 tablespoons olive oil 1 teaspoon fish sauce 1 tablespoon mixed herbs: mint, basil, thyme, garlic, parsley 1 tablespoon Read More …
Source: Chef Mary Nearn, The Boulders Resort NOTE: You’ll need a stand mixer with a dough hook. 6 ounces water 1 packet dry yeast 1-1/2 cups all-purpose flour 3 ounces Asiago cheese, finely grated 1/2 teaspoon freshly ground black pepper Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona 1 cup dry grits 1 cup chicken stock 1 cup heavy cream 2 tablespoons butter, softened 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup poblano puree 1/4 cup Read More …
Yield: 1 1/2 dozen. 1 cup water (warm) 4 teaspoon yeast 4 eggs 1 stick butter 5 cups bread flour 3/4 cup cake flour 1/2 cup granulated sugar 2 tablespoons milk powder 1 tablespoon salt 1/2 teaspoon cinnamon 1/2 teaspoon Read More …