Free Recipes Archive
1-1/2 lbs cheddar cheese, shredded 1-1/2 lbs Monterey jack cheese, shredded 1 can (27 ounces) green chilies, diced 1-1/2 cups sour cream 1 cup flour 3 tablespoons crushed red peppers 2 tablespoons black pepper 1/2 tablespoon salt 1 cup yellow Read More …
Although bruschetta can be found on chic restaurant menus around the country, the classic is humble: a slice of grilled, roasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. Read More …
1 cup pistachios 1 cup walnuts 1 cup hazelnuts 1 cup almonds 1 cup chopped dates 1 egg 2 tablespoons melted butter 1 cup granulated sugar 1-1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon cloves 1/4 cup brandy Zest and Read More …
Valentines Day is approaching fast and ignoring the opportunity presented to increase profits for this day would be foolish. You don’t need to have a five star restaurant to make an effort. A small country pub can find ways to Read More …
This is Roy’s signature drink. Created over a decade ago at the original Roy’s in Hawaii, the cocktail is featured at all 33 Roy’s restaurants. For a super cold martini, shake over ice and strain just before serving. Stack fresh Read More …
Source: The Pearl – Portland, Oregon 2 ounces Absolut Citron vodka (no substitute) Fresh, squeezed juice from 1/2 lemon (no substitute) 2 teaspoons granulated sugar 1 ounce Sweet & Sour Mix thoroughly. Add lemon peel to shaker and mash into Read More …
Source: Created by Pepe Ruiz, Chasen’s, Los Angeles, CA 1/4 ounce fino sherry Several peels orange rind 2 ounces vodka, chilled Coat the inside of a chilled martini glass with fino sherry and toss out the excess. Flame several orange Read More …
This recipe was prepared by Chef Bob from the Chocolate Cottage in Oneonta. 4 cups milk 2 cups granulated sugar 1/2 cup cornstarch 4 eggs 2 egg yolks 1/4 cup (1/2 stick) butter 1 cup chocolate Mix milk and 1 Read More …
Source: Miss Daisy’s Tea Room Restaurant – Nashville, Tennessee 6 small tea bags 4 cups boiling water 1-1/2 cups granulated sugar 10 cups cold water 1 (6 ounce) can frozen orange juice, thawed and undiluted 1 (6 ounce) can frozen Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yields: 15 servings 1 to 2 cups fresh mint leaves 5 cups pineapple juice, chilled 2 cups fresh or frozen raspberries 1 (6 ounce) can frozen limeade, thawed 1 Read More …
One of Los Angeles’s most respected chefs, Josiah Citrin cooked with two of the city’s legendary chefs, Wolfgang Puck and Joachim Splichal, before opening Melisse in 1999. Two years earlier, Restaurant Hospitality named him a Rising Star. At Melisse he Read More …
A delicious and unique crock pot chicken recipe that is served with a creamy tarragon sauce. This low calorie chicken dish is incredibly flavorful and a great weeknight dinner idea that tastes like a meal you’d order in a restaurant. Read More …
1 kg russet potatoes, peeled & halved 2 lb 250 ml mayonnaise 1 cup 20 ml sweet pickle relish 4 tsp 20 ml white sugar 4 tsp 25 ml white onion, chopped 2 tbsp 10 ml prepared mustard 2 tsp Read More …
The sauce for Big Boy Hamburgers is a Tartar Sauce that is also used on fish sandwiches at Frisch’s Big Boy in Cincinnati, Ohio. Years before McDonald’s hit the scene, there was Frisch’s. Dave Frisch, who took over a well-established Read More …
This sauce works well with chicken, tilapia or rabbit. The mescal gives it a smoky flavor. Serve with rice or corn tortillas. Source: Bryce Clark, Cempazuchi restaurant, Milwaukee, Wisconsin 2 red onions, cut into quarters Olive oil Salt 4 red Read More …
Source: Rao’s Restaurant, New York, NY 2 (28 ounce) cans imported Italian plum tomatoes with basil (preferably those labeled San Marzano) 1/4 cup fine-quality olive oil 2 ounces fatback or salt pork, optional 3 tablespoons minced onion 2 garlic cloves, Read More …
Source: The Olive Tree – Honolulu, Hawaii 4 cups plain yogurt (see note) 1 Japanese cucumber, chopped, skin on 4 cloves garlic, crushed 1/4 cup fresh mint, chopped, or 1 teaspoon dry 1 tablespoon fresh dill, chopped, or 1 teaspoon Read More …
1 small onion, chopped fine 1 cup Chardonnay 1 tablespoon butter 1 tablespoon flour 1 cup stock (fish or chicken) 1/4 cup mushrooms, chopped fine 1 small green pepper, chopped fine 2 cloves garlic, minced 1/2 cup butter, chopped into Read More …
Source: Bloom Restaurant, Boulder, Colorado 1/4 cup roasted garlic 1 tablespoon diced yellow onion 1 tablespoon diced carrot 1 tablespoon diced celery 1/4 tablespoon honey 1/2 cup unsalted butter 2 ounces all-purpose flour 1 quart chicken or turkey stock Salt Read More …
Source: Central Market 10 to 15 Hatch chiles, stemmed 1/2 cup chopped onion 1 to 2 cloves garlic, chopped or pressed Vegetable oil Salt to taste Flour (optional) Preheat oven to 325 degrees F. Roast chiles in the oven, just Read More …
Source: Junior’s, Brooklyn, New York 1/2 cup unsalted butter 3/4 cup unsweetened cocoa powder 2 ounces bittersweet chocolate, chopped 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 1/2 cup heavy cream 1 tablespoon pure vanilla extract Melt butter Read More …
Use this chile sauce with shrimp satay or grilled fish and vegetables. Source: Chef Tony Pat, Nonya, Pasadena, California 1/4 cup seeded dried hot red chiles 1/4 cup hot water 1/2 cup minced red bell pepper 1/3 cup minced onion Read More …
Source: Nut Tree – Vacaville, California 1 cup granulated sugar 1/2 cup hot water 2/3 cup light corn syrup 2 egg whites 1/4 teaspoon vanilla extract Dash of salt 1/4 cup mayonnaise 1 tablespoon grated orange rind Combine sugar, corn Read More …
This is excellent over seafood cakes of all kinds! Source: Razz’s Restaurant & Bar – Scottsdale, Arizona 1-1/2 cups heavy cream 2 tablespoons shallots, chopped 1/2 cup tomatoes, seeded, peeled and chopped 2 teaspoons herbs, chopped (tarragon, basil, cilantro, marjoram, Read More …
10 cloves garlic, smashed 1/3 cup olive oil 1 lb. pork butt 2 lbs. mixed sweet and hot Italian sausage 1 lb. boneless beef for stew, to help cut the pork 1 lb chicken breast diced into 1 inch pieces Read More …
Source: El Torito Executive Chef Pepe Lopez 1 cup pineapple juice 4 tomatoes 1/2 cup diced yellow onions 4 green onions 2 tablespoons chopped cilantro 3 dried guajillo chiles 6 Japones chiles 1 tablespoon salt 1/2 teaspoon white pepper 1 Read More …
Source: Carlos Murphy’s – La Jolla, California 1 gallon tomatillos, boiled 1 pound fresh arbol chiles (or cayenne) 1 head garlic, cloves skinned Salt, to taste Roast chiles (with seeds) on a pan in the oven with no oil or Read More …
Source: Richard Dyer, owner of Desperado’s, Amarillo, Texas Use to prepare ribs. 1 cup soy sauce 6 tablespoons dark brown sugar, packed 1 cup water 2/3 cup dry sherry 2 teaspoons pure ground hot red chile, or to taste 2 Read More …
This sauce is popular in many Mexican Restaurants in Houston. Ninfa’s was one of the first restaurants to serve this sauce. It’s served with salsa and chips before your meal. 3 medium avocados 3 medium green tomatoes 4 fresh tomatillos Read More …
2 tablespoons extra virgin olive oil 1 cup diced onion 1/4 cup minced garlic 1/4 cup chopped parsley 2 tablespoons fresh basil 1 teaspoon oregano 2 teaspoons salt 1 teaspoon black pepper 2 teaspoons granulated sugar 2 bay leaves 6 Read More …
Source: Chef Eddie Matney – Eddie Matney’s, Phoenix, Arizona 2 cloves garlic 2 shallots 1 tablespoon butter 1/2 cup brandy 1 cup chicken stock 1/2 cup apple cider 1 teaspoon chipotle chiles 2 apples, finely chopped 1/2 can cranberry sauce Read More …
Source: Chef John Casey, Claim Jumper 12 ounces Claim Jumper barbecue sauce* 8 ounces Italian salad dressing, any variety 6 ounces soy sauce 6 ounces beer, any variety 3 ounces Worcestershire sauce 1/2 cup lemon juice 2 teaspoons garlic, minced Read More …
Source: El Torito Executive Chef Pepe Lopez 2 cups water 7 medium tomatoes 3 cloves fresh chopped garlic 1/2 cup diced yellow onions 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon chicken base 2 tablespoons cornstarch 1 chipotle chile, Read More …
Source: Buckets, Scottsdale, Arizona – Chef Nicholas Hadhad 3 cups mayonnaise 1-1/2 cups fresh lemon juice 2 tablespoons chopped fresh dill 2 tablespoons sour cream 1 tablespoon salt 1 tablespoon pepper 1 teaspoon minced garlic Mix ingredients in large bowl Read More …
Source: Eddie Matney’s – Phoenix, Arizona 2 tablespoons red wine vinegar 1/2 habañero pepper, seeded 1 shallot, chopped 2 cloves garlic, chopped 8 ounces apricot jam 1 tablespoon Dijon mustard 1 tablespoon olive oil Sauté garlic, shallots and habañero in Read More …
Source: Stanford’s Restaurant & Bar, Citrus Heights, California 3 cups barbecue sauce 3/4 cup soy sauce 8 ounces creamy peanut butter 1/4 cup rice wine vinegar 2 tablespoons hot chili oil 2 tablespoons ground ginger 8 (14 ounce) cans coconut Read More …
Source: Executive Chef Norman Van Aken, Normans, Coral Gables, Florida Yield: 2 cups 2 ripe mangos, peeled pitted, chopped 1/2 cup dry white wine 2 tablespoons fresh orange juice 1/2 habanero or Scotch bonnet chile, seeded, finely minced In blender, Read More …
Source: San Antonio Chuy’s, San Antonio, Texas 3 cups ranch dressing 1/4 cup roasted green chiles (I’m sure canned would be ok) 1/4 cup sliced jalapeños (from a can) 3 tablespoons fresh cilantro leaves 1/2 tomato, diced (preferably Roma) Pulse Read More …
Source: Recipe by Kaspar Donier, Kaspar’s, Seattle WA 2 cups heavy (whipping) cream 1/4 teaspoon dried red pepper flakes, or more to taste 1/4 teaspoon salt 1 cup asiago cheese, grated, divided Combine the cream, red pepper flakes, salt, and Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican Restaurants 6 fluid ounces Cajeta 1/2 teaspoon lime juice 1 ounce (2 tablespoons) milk 1 teaspoon rum Place ingredients in saucepan and heat over low flame, stirring constantly, until hot. Yield: 6 Read More …
6 ounces apple cider 6 ounces pineapple juice 13 ounces soy sauce 13 ounces brown sugar 1-1/2 teaspoons granulated garlic 1-1/2 teaspoons ginger Put in a double boiler and cook. Let steaks marinate for 2-3 days in fridge. This recipe Read More …
If you like a creamy custard pie and you love coconut, you’re in for a real treat. Junior’s has been baking coconut custard pies for over forty years – and each one always comes out perfectly set and creamy, with Read More …
Source: Chef Kenneth Hunsberger – Oystercatchers, Tampa, Florida Serves 8 Pastry Wafers 1 cup confectioners’ sugar 1/2 cup all-purpose flour 3 egg whites 1/4 cup (1/2 stick) butter, melted 1/4 teaspoon vanilla extract Key Lime Custard Zest of 3 Key Read More …
Source: Lynne Tolley/Miss Mary Bobo’s Lime Filling 4 teaspoons grated lime zest 1/2 cup strained lime juice 4 large egg yolks 1 (14 ounce) can sweetened condensed milk Graham Cracker Crust 11 full graham crackers, processed to fine crumbs 3 Read More …
Source: Joe’s Stone Crab Restaurant, Miami Beach, Florida Graham Cracker Crust 1 wax paper wrapped package graham crackers, 1/3 of a 1 pound box, or 1 cup plus 2-1/2 tablespoons graham crackers crumbs 5 tablespoons melted unsalted butter 1/3 cup Read More …
Makes 8 servings. Crust 1/2 cup butter 1/2 cup granulated sugar 2 cups graham cracker crumbs Filling 1/2 cup unsalted butter 3/4 cup confectioners’ sugar 1 ounce unsweetened baking chocolate, melted and cooled Pinch salt 1 teaspoon vanilla extract 3 Read More …
Pie Crust 1-1/4 pounds Lorna Doone cookies 4-1/2 ounces melted butter Crush cookies until fine. Set aside 2 ounces of Lorna Doone cookie crumbs for topping. Mix the remaining cookie crumbs (1 pound 2 ounces) and melted butter together. The Read More …
4 egg whites, room temperature 1-1/3 cups granulated sugar 2 teaspoons cornstarch 2 teaspoons white vinegar 3/4 teaspoon vanilla extract Filling 1 (2 ounce) square unsweetened chocolate 4 egg yolks 1/2 cup granulated sugar 1/8 teaspoon salt 2 tablespoons water Read More …
Source: The Elsah Landing, Grafton, Missouri – St. Louis Post-Dispatch 7/24/00 3 eggs, beaten 1-1/2 cups granulated sugar 1/4 teaspoon salt 2 tablespoons all-purpose flour 1/4 cup (1/2 stick) butter, melted 1 (8 ounce) can crushed pineapple 1 cup flaked Read More …
Source: This claims to be the restaurant recipe from a former worker. Yield: 8 servings 4 eggs 2 cups granulated sugar 1 teaspoon cider vinegar 1 teaspoon vanilla extract 1-1/3 sticks butter 1 (5-1/3 ounce) can Baker’s coconut 1 unbaked Read More …