Free Recipes Archive
It’s rare to pass a restaurant, snack shop or street stall in the Central Mexican town of Puebla without detecting the alluring aroma of shredded pork with smoky chipotle chile, tomato and sweet onion. Tinga they call it, and they Read More …
Here’s a Chinese restaurant-style dish that’ll have your taste buds zinging with flavor. Quick cooking on high heat helps keep the tender veal moist. 1 pound veal, thinly sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons chili sauce Read More …
1 (2 pound) cut of beef – 1/4 inch thick, 4 inches long and 3 inches wide 1/2 pound bacon chopped 2 chopped onions Fresh parsley Pepper and salt to taste. Mix items and roll inside the beef, secure with Read More …
Source: Monsour’s Restaurant – Vicksburg, Mississippi Garlic powder Seasoning salt Mrs. Dash® Seasoning Lemon pepper Prime rib roast Preheat oven to 500 degrees F. Rub seasonings into the prime rib. For medium rare, cook 5 minutes per pound. For medium, Read More …
Source: Fat Boy’s Bar-B-Que Ranch, Prattville, Alabama 1 whole beef brisket Garlic Salt Charcoal seasoning Trim brisket to choice of fat consistency. Rub garlic salt and charcoal seasoning on both sides generously. Cook with indirect heat over charcoal fire and Read More …
Source: Executive Chef Ralph Sanchez, Lawry’s The Prime Rib 6 ounces cubed, cooked prime rib 3 ounces cubed, blanched potatoes 1 tablespoon diced onions 1 egg Lawry’s table salt and pepper Fresh vegetable and/or fruit Saute the cubed prime rib Read More …
This was a favorite dish of Harry’s and will be offered at his restaurant. Serves: 4 8 beef medallions 1 quart beef stock 1 bunch green onions, diced 1 teaspoon fresh garlic, minced 16 ounces Budweiser, divided 1/2 pound sliced Read More …
Source: El Chorro Lodge Restaurant – Paradise Valley, Arizona 1 pound ground beef 1/4 pound pork sausage 1 clove fresh garlic, crushed 1 ounce green peppercorns 1 tablespoon cracked black pepper 1 tablespoon ground black pepper 1-1/2 tablespoons salt 1 Read More …
Source: Broiler Steakhouse – Ames, Iowa 5 to 8 ounces beef tenderloin steak 1/4 to 1/2 cup butter 1/8 to 1/4 teaspoon garlic, fresh or granulated, or to taste 1/8 to 1/4 teaspoon oregano 1/8 to 1/4 teaspoon basil 1-1/2 Read More …
6 filets (8 ounces each) 6 tablespoons cracked black pepper Salt 3 tablespoons clarified butter oil 3/4 cup brandy 3/4 cup heavy cream 1/2 cup demi-glace, home made or purchased (available in gourmet shops and groceries) Watercress to garnish Lightly Read More …
Source: Molly O’Shea’s, Athens, Georgia 1 (2 to 2-1/2) pound corned beef brisket 1 teaspoon whole black pepper 2 bay leaves 2 medium potatoes, peeled and quartered 3 medium carrots, quartered 1 medium onion, cut into 6 wedges 1 small Read More …
Source: Gage and Tollner’s, Brooklyn, New York “..if you want to do something a little different, is a most interesting way to serve beef fillets for a change.” – Vincent Price 4 (12 ounce) fillets of beef 1 ounce slice Read More …
Source: Chef Abraham, Harry Caray’s, Chicago, Illinois 12 ounces beef tenderloin 2 ounces olive oil 1 pinch fresh thyme 1 pinch fresh rosemary 1 pinch fresh basil 1 whole clove chopped garlic 4 ounces red wine (cabernet sauvignon preferred) Salt Read More …
Source: Tony Stallone, Peapod, Chicago, Illinois 1 (5-6 pound) prime rib 1 tablespoon extra virgin olive oil 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon coarse ground black pepper 1 tablespoon garlic salt 1/2 teaspoon oregano 2 cups Read More …
Source: Ludger Schultz, Ludger’s Restaurant, Tulsa, Oklahoma 4 to 8 ounces thin slices lean beef 1 dill pickle, sliced into quarters 4 slices bacon German mustard 1 small onion, sliced and sauteed Salt and pepper Place slice of beef on Read More …
Source: Maderas German Restaurant Milwaukee, Wisconsin 3 cups red wine vinegar 2 cups cold water 1 medium onion, diced in large pieces 2 tablespoons pickling spice 1/4 cup salt 1 carrot, sliced 1 (4 pound) beef sirloin roast 1/4 cup Read More …
Source: Chef Chris Barber – Hole-In-The-Wall, Phoenix, Arizona 2 pounds beef steaks, pounded to 1/4-inch thickness Salt and pepper to taste 1 pint buttermilk 3 eggs Flour, as needed 8 ounces vegetable oil 2 ounces pork sausage 2 ounces onion, Read More …
Source: Chef Brian Okada, Claim Jumper Roast 12 ounces chuck roast, fully cooked and cut into 1-inch squares 3 ounces carrots, roasted 2-1/2 ounces turnips, roasted 2-1/2 ounces sweet potatoes, roasted 5 ounces onion, roasted 6 ounces herb gravy (See Read More …
Source: Pat and Chris McCarley – Rancho Tejas Restaurant Marinade 1/2 teaspoon Meat Tenderizer 3 cups water 1 cup buttermilk Flour Breading 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper Cream Gravy Pan Drippings (1/2 cup from Read More …
1 ounce salad oil 1 teaspoon minced garlic 7 ounces marinated beef tips Seasoning salt 1/2 cup freshly sliced mushrooms (1/4-inch hand cut) 1/2 cup julienne red onion (1/4- x 2 1/2-inches) 1 ounce Burgundy wine 4 ounces rice pilaf Read More …
Source: Original recipe by Ri Le from Ri-Le Vietnamese Family Restaurant, Tulsa, Oklahoma 1 (2 pound) beef sirloin or rump roast, trimmed of all fat and sliced thin Dash of salt Dash of pepper 1/2 teaspoon minced garlic 2-1/2 teaspoons Read More …
Source: Eric Tosh – Eulipia, San Jose, California Serves: 4 1 (2 pound) flank Steak Marinade 1 teaspoon whole pepper 2 cups red wine 1/2 cup ginger root, sliced 1/4 cup molasses 2 tablespoons soy sauce 2 shallots, chopped 6 Read More …
Source: County Clare – Milwaukee, Wisconsin 1 (1-1/2 pound) boneless beef steak or lean pot roast 1 tablespoon vegetable oil 2 tablespoons butter (divided) 8 ounces frozen or fresh pearl onions (see note) 3/4 cup stout 1-1/4 cups beef stock Read More …
Source: Jeffrey Amber, executive chef – Moose’s, San Francisco, California Serves 6. For brisket 1 (3 pound) beef brisket 1 whole onion 1 whole leek 5 cloves garlic 1 bay leaf 1 tablespoon chile flakes 1/2 tablespoon black peppercorns, bruised Read More …
12 ounces beef tenderloin or sirloin tip Salt and freshly ground pepper, to taste 1/4 cup olive oil 1 large red onion, chopped 1/2 pound white mushrooms, sliced 2 cloves garlic, minced 1 tablespoon capers 1 teaspoon oregano 1/3 cup Read More …
Source: Mike Zajac, owner, High Cotton, Dunwoody, Georgia Four days of marinating makes for ‘divine’ rib-eyes. It is said that good things come to those who wait. Mike Zajac, owner of High Cotton, provides a delicious recipe that proves this Read More …
Source: Chef Forest Hamrick, Mezcal, Phoenix, Arizona Roasted mushrooms 1 pound crimini or white mushrooms, sliced 1 portabella mushrooms, stemmed and sliced 1/2 cup Mexican green onions, trimmed and sliced Olive oil Roasted garlic Salt and freshly ground black pepper Read More …
The Junior’s Way – Most brisket recipes ask you to boil the meat in a pot of water. Junior’s does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the Read More …
Source: Slightly North of Broad – Charleston, South Carolina Grits 4 cups water 1/2 teaspoon salt 2 tablespoons unsalted butter 1 cup old-fashioned stone-ground grits 1/4 cup heavy cream Bring water, salt, and 1 tablespoon butter to a boil in Read More …
6 potatoes 1 cup vegetable oil 8 ounces shredded Cheddar cheese 1/8 cup bacon bits 1 (16 ounce) package sour cream Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 x 13 inch baking pan. Pierce Read More …
Source: Paesano’s, San Antonio, Texas Sauce 2 tablespoons finely chopped ginger 2 tablespoons finely chopped shallots 2 tablespoons finely chopped garlic 1/2 cup granulated sugar 1 cup white wine vinegar 1 cup rice vinegar 1/2 cup tomato paste 1 cup Read More …
Source: Monte Carlo Restaurant, Grants, New Mexico Vegetable oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup cornmeal 1 cup milk 2 eggs, slightly beaten 12 large green chiles or Italian frying peppers with stems, dry-roasted Read More …
Source: the old Lunt Avenue Marble Club, Tempe, Arizona Zucchini 1 or 2 fresh zucchinis, thinly sliced in circles (don’t peel) 1/2 cup flour 2 eggs, beaten 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word Read More …
Source: Magnolia’s, Charleston, South Carolina 2 tablespoons olive oil 2 cups julienned yellow onion 1 tablespoon plus 1 teaspoon minced garlic 1 pound boneless, skinless chicken breasts, cut into thin strips, removing all fat 1 cup small strips of Tasso Read More …
Dill pickle slices Salt Pepper 1 egg 8 ounces milk 1 tablespoon Worcestershire sauce 5 to 6 drops Tabasco sauce 1 tablespoon flour 2 cups flour Mix egg, milk, Worcestershire sauce, Tabasco, and 1 tablespoon flour in bowl. Mix salt, Read More …
Source: Chef Barbara Fenzl, Les Gourmettes, Phoenix, Arizona 3/4 cup grated cotija cheese (substitute asiago) 2 medium tomatoes, seeded and diced 1 tablespoon garlic, finely chopped 20 Kalamata olives, pitted and finely chopped 1/4 cup fresh basil, coarsely chopped 1 Read More …
Source: Chef Vittorio Renda, Buca di Beppo Mixture: 1 ounce basil 1/4 tablespoon salt 2 ounces olive oil 1/4 tablespoon ground pepper 2 ounces garlic, peeled 4 ounces red onions, cut 1 pound Roma tomatoes Bruschetta: 1/2 loaf Bread, round Read More …
Use the hulled out potatoes for some mashed potatoes. 4 medium baking potatoes 1/2 cup shredded Colby cheese 4 tablespoons Oscar Meyer Bacon Bits 1 bunch green onions 1/2 cup sour cream Preheat oven to 350 degrees F. Wash potatoes Read More …
1 loaf French bread 1/2 cup butter, softened 1 cup shredded Asiago cheese (or Parmesan) 1 cup shredded jack cheese 1 cup mayonnaise 1 bunch green onions, chopped 2 cloves garlic, pureed Split French bread loaf into halves horizontally. Mix Read More …
5 ounces fresh mozzarella, sliced 2 large vine-ripened tomatoes 1-inch slices roasted red peppers 1-inch slices roasted yellow peppers 2 tablespoons fresh basil, chopped 10 fresh basil leaves 1 tablespoon olive oil 1 teaspoon chopped garlic 1 teaspoon oregano Salt, Read More …
3 eggs 6 ounces shredded Monterey jack cheese 6 ounces shredded Colby cheese 1 x 16 ounce box frozen chopped broccoli, thawed, drained and dried 2-1/2 ounces bacon pieces 1/2 ounce diced yellow onion 1 ounce all-purpose flour Italian bread Read More …
Source: Irish Rover, Louisville, Kentucky The cheese and meat must be chopped as small as possible. Use a food processor – a knife won’t give you the squishy texture needed to form the balls. “Dry batter mix” can be any Read More …
4 ounces haloomi (goat cheese) 1/2 cup olive oil 1/4 cup white wine 2 teaspoons crushed garlic Chopped parsley Paprika Heat olive oil in small frying pan. While oil is heating, cut haloomi into thick slices. Place cheese slices into Read More …
Source: Gaetano’s Restaurant, Torrance, California 2 cups (1 pound) Roma tomatoes, chopped 2 teaspoons garlic, chopped 1/2 cup basil, chopped 1/4 cup olive oil Squeeze of lemon Mix together chopped tomatoes, garlic and chopped basil. Drizzle olive oil over mixture Read More …
1/2 pound rock shrimp, cooked and chopped 4 ounces spinach, chopped 1 cup ricotta cheese 1/2 cup cottage cheese 1/4 cup mozzarella cheese 1 teaspoon fresh garlic, chopped 1 egg 2 tablespoons basil, chopped 8 sheets phyllo dough 1/4 cup Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 3 (6-inch) flour tortillas 2 teaspoons granulated sugar 1/2 teaspoon ground cinnamon Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain Read More …
Source: Farnsworth House, Pittsburgh, Pennsylvania 1-1/2 cups cooked or canned pumpkin 1 cup all-purpose flour 1 egg, beaten 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Vegetable oil or shortening Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
Source: Ammo Restaurant – Hollywood, California Infused Oil 1/2 cup olive oil 1 tablespoon chili powder 1 tablespoon red pepper flakes 1 tablespoon paprika Whisk together the oil, chili powder, pepper flakes and paprika in a small bowl. Set aside. Read More …