Free Recipes Archive
Source: Quivey’s Grove Restaurant, Madison, Wisconsin 1/4 cup cream 3/4 cup brown sugar 2 tablespoons melted butter 6 tablespoons corn syrup 1 cup pecans, chopped 1 (9-inch) pie shell 1-1/2 teaspoons granulated sugar 1-1/2 teaspoons cornstarch 1/4 teaspoon salt 3/4 Read More …
Source: Parker’s Lighthouse – Palm Beach Gardens, Florida 1 (14 ounce) can sweetened condensed milk 8 ounces cream cheese, softened 3/4 cup plus 2 tablespoons lime juice 1/2 teaspoon vanilla extract 1 (9-inch) deep-dish graham cracker pie shell Lime slices Read More …
Graham cracker crust (buy or make your own) 3 ounces butter or margarine, melted 3 ounces pecans, chopped 3 ounces shredded coconut 4 ounces cream cheese 7 ounces sweetened condensed milk 8 ounces whipped cream (real or nondairy) 4 ounces Read More …
Source: Johnny Appleseed Restaurant – Littleton, Colorado Crust 1-1/8 cups sifted flour 1/2 teaspoon salt 3/8 cup shortening 1/8 cup cold milk Sift flour and salt together. Cut in shortening until pieces are the size of peas. Add cold milk. Read More …
Source: Myrtie Mae’s Home Style Dining – Eureka Springs, Arkansas 6 ounces cream cheese, softened 3/4 cup confectioners’ sugar 1 (9-inch) graham cracker crust 1/4 cup chopped pecans 1/3 cup instant chocolate pudding mix 1/4 cup instant vanilla pudding mix Read More …
When the French settled in New Orleans they discovered the pecan. And they promptly made good use of it by creating pecan brittle, pecan pralines, pecan sauce and of course pecan pie. This recipe for pecan pie is from Tujague’s Read More …
Source: Skipjack’s, Boston, Massachusetts 1 cup graham cracker crumbs 1/4 cup unsalted butter, melted 4 egg yolks 1 (14 ounce) can sweetened condensed milk 1/3 cup Key lime juice 1/3 cup sour cream Whipped cream, toasted coconut, or raspberry sauce Read More …
Source: by Chef Geoffrey Blount, The Sanderling, Duck, NC First layer 1 (9-inch) pie crust 1 egg 5 ounces cream cheese 1/2 cup granulated sugar 1/2 teaspoon vanilla extract 3/4 cup pecans Second layer 4 eggs 3/4 cup Karo corn Read More …
Source: Palma Maria restaurant – Casselberry, Florida 2/3 cup granulated sugar 1/2 cup cornstarch 1/4 teaspoon salt 5-1/2 cups milk 1/4 cup (1/2 stick) butter 3/4 cup peanut butter 1-1/2 teaspoons vanilla extract 2 (9-inch ) baked pie shells Whipped Read More …
Source: Country Retreat – Hartford, Wisconsin 1/2 cup chocolate chips 1 tablespoon butter 2 tablespoons hot fudge sauce 2 cups crispy rice cereal 1 cup chunky peanut butter 2 to 3 cups vanilla ice cream, softened To make crust: Melt Read More …
Source: Chart House – Charleston, South Carolina 1/2 package Nabisco chocolate wafers 1/2 cube butter, melted 1 gallon coffee ice cream 1-1/2 cup fudge sauce Crush wafers and add butter, mix well. Press into 9-inch pie plate. Cover with soft Read More …
Source: Miss Daisy’s Restaurant – Nashville, Tennessee 1 cup granulated sugar 1/4 cup butter, melted 3 eggs, slightly beaten 3/4 light corn syrup 1/4 teaspoon salt 2 tablespoons bourbon 1 teaspoon vanilla extract 1/2 cup pecans, chopped 1/2 cup chocolate Read More …
1 unbaked 9-inch pastry shell 4 eggs, slightly beaten 2/3 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 2-1/4 cups milk Nutmeg Bake pastry shell at 400 degrees F for 5 minutes. Let cool. Combine eggs, sugar, vanilla Read More …
1/2 cup dry cannellini or Great Northern beans 1/2 cup dry red kidney beans 1/2 cup dry garbanzo beans 1/2 cup dry lentils 1/4 cup dry split peas 1 small white potato, peeled and diced 4 or 5 cups chicken Read More …
The word “etouffee” means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country. 3 pounds cleaned Read More …
Source: Black Kettle Restaurant – Milwaukee, Wisconsin 1 eggplant, about 7 inches long, unpeeled (see note) 1 medium onion, cut into 1/2-inch slices 1 whole jalapeno pepper (see note) 1 large red bell pepper, halved, seeds and stem removed Olive Read More …
Source: El Jarro’s – San Antonio, TX 3 cups corn kernels (about 4 cobs of corn if using fresh corn) 8 medium poblano chiles, roasted 1/2 stick (4 tablespoons) butter 2 teaspoons minced garlic 1/2 cup chopped red bell pepper Read More …
Source: Ivy House Restaurant – Williamsburg, Virginia 1 (8-inch) thin, rich pie crust 2 whole large eggs 2/3 cup yellow sugar 2/3 cup white Karo syrup 2/3 cup pecans, chopped 1/3 tablespoon vanilla extract Preheat oven to 300 degrees F. Read More …
Source: Cranberry Bog Restaurant – Albany, New York 1 (9-inch) unbaked pie shell 2 eggs 1 cup granulated sugar 1/2 cup flour 1/2 melted butter (not warm) 1/2 teaspoon vanilla extract 1/4 cup bourbon 1 cup chocolate chips 1 cup Read More …
3 to 4 pounds Spanish onions, peeled, sliced fine with the grain 1/2 cup (1 stick) butter 1 to 1-1/2 cups packed brown sugar 1 gallon beef stock (may substitute good-quality paste beef base and 1 gallon water) Salt to Read More …
Gazpacho Soup 2-1/4 cups fish stock 1 cup plain dried bread crumbs 1/2 cup packed fresh basil leaves 3/4 cup packed cilantro leaves 2 tablespoons fresh thyme leaves 2 large garlic cloves, quartered 2 large yellow tomatoes, seeded and cut Read More …
Source: Chef Tim Andriola of Timo – Sunny Isles, FL Yield: 4 Servings Lobster: 1/2 quart chicken stock 2 live Maine lobsters 2 avocadoes, diced 1 ounce avocado oil (olive oil may be substituted) Juice of 1/2 lemon 1 ounce Read More …
2 tablespoons vegetable oil 1/2 large onion, sliced thinly 1 to 2 chicken breasts (1 large is enough), sliced thinly or cubed small 3 cloves garlic, thinly sliced 2 teaspoons ground cumin 1 teaspoon freshly fine ground black pepper 1/4 Read More …
6 pounds beef tips 1 cup vegetable oil 1 tablespoon seasoning salt 4 ounces beef gravy base 6 cups hot water 2 bottles Guinness Stout 1/4 cup minced garlic 2 pounds baby carrots 3 pounds potatoes (diced 1/2 x 1/2 Read More …
This is from Summerfield’s restaurant at the Ramada Valley Hotel in Scottsdale, Arizona. 1-1/2 teaspoons butter 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 medium yellow onion, julienned 1 jalapeño pepper (seeds and veins removed) chopped fine 2-1/2 cups Read More …
Source: Chuy’s – San Antonio, Texas 2 cups (approximately 6 to 8 chiles) fresh Sandia green chiles * 1 (3- to 4-pound) whole chicken, cut into 8 pieces 1 to 2 tablespoons vegetable oil, or as needed 6 cups onions, Read More …
Source: El Chico Mexican Restaurant Meat Balls (Albondigas) 1-1/2 pounds ground beef 1/3 cup long grain rice 2 slices white bread 1/2 cup milk 2 eggs 2 teaspoons salt 1 tablespoon black pepper Soup (Sopa) 2 tablespoons vegetable oil 4 Read More …
1/4 lb butter 3/4 cup flour 2-1/2 to 3 quarts water 2 tablespoons chicken base 2 quarts chicken stock (refer chicken tenders recipe below ) 1 lb fresh carrots, diced 6 to 7 ribs celery, diced 1 medium onion, diced Read More …
1 (2-1/2 to 3 pound) chicken, cut-up and skin removed 2 ribs celery, cut into chunks 1 medium onion, quartered 1 large carrot, quartered 2 sprigs parsley 2 tablespoons chicken soup base 1 teaspoon lemon-pepper seasoning 1 large clove garlic Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
Source: Cottage Place Restaurant – Flagstaff, Arizona 1-1/2 pounds butternut squash 1 onion, diced 1/2 pound butter, melted 2/3 cup flour 1 (14 ounce) cans chicken stock 3 cups apple juice 1/2 teaspoon balsamic vinegar 1/2 teaspoon soy sauce 1/4 Read More …
Source: Jackie McConnell’s Restaurant & Pub, Ohio 3-1/2 pounds Idaho potatoes, baked 6 strips bacon, diced 1/2 medium onion, chopped 1 gallon (4 quarts) chicken stock 1/2 teaspoon white pepper 1/2 tablespoon black pepper 1 teaspoon seasoned salt 1/2 pound Read More …
A great winter treat from Quivey’s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it’s low salt or baked ham. 2 quarts water 1/2 teaspoon black pepper 1 Read More …
1/2 cup salad oil 1 large carrot, chopped 2 ribs celery, chopped 1 large onion, chopped 1 clove garlic, crushed 3/4 cup flour 4 cups beef or chicken stock 1 (28 ounce) can tomatoes or 2 pound fresh plum tomatoes Read More …
Serving size: 8 1-1/2 pounds baking potatoes 1/4 pound butter 2 cups yellow onion, diced 1/3 cup flour 5 cups water 1/4 cup low sodium chicken base 1 cup instant potato flakes 3/4 teaspoon dried basil 1/2 teaspoon Tabasco sauce Read More …
3 pounds fresh fava beans, shelled 4 ears corn, shucked 2 tablespoons unsalted butter 4 shallots, minced 1 clove garlic, minced 1/2 cup heavy cream Salt and freshly ground black pepper to taste 1/2 cup chopped Italian parsley Fill a Read More …
Source: Crumly Cogwheels, Houston, Texas (restaurant is now closed) Adjust the amounts of tortillas, chicken, cheese and avocado to your personal taste. 1 large bunch cilantro, washed well (leaves only) 4 garlic cloves 1 small onion, chopped 2 fresh serrano Read More …
Source: Table of Contents, Minneapolis/St. Paul, Minnesota – Chef Philip Dorwart 1 zucchini 1 yellow squash 1 red onion 2 tomatoes 1 seedless cucumber 2 limes 1 fresh chile (jalapeño or serrano), chopped 1 to 2 cups unsalted tomato juice Read More …
Source: La Fonda on Main restaurant, San Antonio, Texas 1 pound poblano chiles, washed, seeded and coarsely chopped (skin on) 2 carrots, washed, peeled and roughly chopped 1 white onion, peeled and roughly chopped 2 tablespoons canola oil 1 clove Read More …
Source: County Clare, Milwaukee, Wisconsin 2 tablespoons olive oil 1 tablespoon butter 2 pounds carrots, peeled and sliced 2 leeks (white part only), sliced 6 cloves garlic, peeled and chopped 2 pounds sweet potatoes, peeled, halved, boiled and oven-roasted (see Read More …
Source: Log Cabin Family Restaurant, Baraboo, Wisconsin 1-1/4 pounds ground Italian sausage, broken into pieces 1/2 cup diced onions 5 cups water About 1-1/4 pounds prepared pizza sauce 3/4 pound (about) canned diced tomatoes in juice 3/4 teaspoon Italian seasoning Read More …
Source: Brass Key Restaurant, Milwaukee, Wisconsin 1 cup diced onion 1 cup diced carrots 1 cup diced celery Margarine (to sauté vegetables) 1 teaspoon minced garlic 1 teaspoon white pepper 2 teaspoons seasoning salt 1 gallon water plus additional water Read More …
Source: Houston’s Restaurant 1/2 cup margarine 1 cup carrots, 1/8-inch cubes 1/2 cup celery, 1/8-inch cubes 3 cups chicken broth 3 cups half-and-half 2 pounds Velveeta cheese, cut into small cubes 1 tablespoon fresh parsley, chopped fine Diced tomatoes or Read More …
Source: From Van Gogh’s Restaurant and Bar, Roswell, GA 1/4 cup (1/2 stick) unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 ounces portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups Read More …
2-1/2 sticks unsalted butter 3/4 cup flour 1 pound turtle meat, cut into 1/2 inch cubes 1 cup minced celery 2 medium onions, minced 1-1/2 teaspoon minced garlic 3 bay leaves 1 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon freshly Read More …
Source: The Terrace Restaurant, Kennett Square 1 carrot 1/2 onion 2 stalks celery 1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil 2 pounds washed button mushrooms 1/2 pound washed shiitake mushrooms 1/2 pound washed oyster mushrooms Read More …
Source: Schwefel’s Restaurant – Oconomowoc, Wisconsin 2 pounds leftover prime rib, diced, or ground chuck 1 pound fresh mushrooms, sliced 1 small onion, diced 2 quarts chicken broth 2 pinches black pepper 1/4 cup red wine 1/4 cup red wine Read More …
4 cups chicken broth 1 cup water 1 cup half-and-half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 2 cups broccoli florets (bite-size) 2 cups cauliflower florets (bite-size) 1/2 Read More …
3 lbs red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups half-and-half 1 x 16 ounce block Velveeta cheese, melted white pepper, to taste garlic powder, to taste 1 teaspoon hot pepper sauce 1/2 lb bacon, fried crisply Read More …
Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania Serves 6 1/4 pound butter 1 medium Spanish onion, diced 1-1/2 cups portabella mushrooms, sliced 1 bunch fresh tarragon, chopped 1/2 cup dry vermouth 2 tablespoons flour 1 quart heavy cream * 1 cup Read More …