Free Recipes Archive
Source: Gilbert Abarca, Jolly Bean Pot, Adelanto, California 2 pounds dry pinto beans 4 ounces canola oil 8 ounces diced yellow onions 1 ounce granulated garlic 2 ounces bacon bits 1 tablespoon parsley flakes 1 tablespoon paprika 1 tablespoon chili Read More …
1 (46 ounce) can tomato juice with 1/2 cup vegetable stock added or 1 (46 ounce) can V8 1 medium red bell pepper, 1/4 inch 1 medium green bell pepper, 1/4 inch 1 small cucumber, 1/2 inch 1 small yellow Read More …
Source: Chef Thierry Roboullet – La Madeleine, Reston, VA 1 (3 pound) boneless lamb (shoulder or lamb leg cut in medium cubes) 2 tablespoons extra virgin olive oil 4 large tomatoes, chopped 1 bouquet garni (parsley, thyme and bay leaf) Read More …
Source: Executive Chef Frank Falcinelli, Moomba, New York Yield: 4 portions 5 cups tomatoes, coarsely chopped 1 cup red bell pepper, chopped 1 cup green bell pepper, chopped 1-1/2 cups English cucumber, peeled, chopped 1/2 cup red onion, diced 1/2 Read More …
Source: Andrew Wasielewski, Owner – Crocus Restaurant – Milwaukee, Wisconsin 1 pound beef neck bones 1 cup raw mixed vegetables (diced carrots, celery, onion, leek, Savoy cabbage) 2 cups diced kosher dill pickles 2 quarts water 2 cups diced raw Read More …
Source: Los Domingos – Hesperia and Pinon Hills, California 10 pounds boneless, skinless chicken 4 or 5 fresh tomatoes 1 onion 2 dried Guajillo chiles 1 cup chicken base 1 teaspoon dried garlic powder Tortilla chips Cilantro, as garnish Monterey Read More …
6 slices bacon 4 cups potatoes, peeled and diced 1 diced medium onion 2 tablespoons instant chicken broth 1 teaspoon ground thyme 1 tablespoon oil (bacon grease is best) 1/4 cup chopped ham 2 cups heavy cream 4 cups milk Read More …
Source: Rattler’s, Seattle, Washington (now closed) 1 (15 ounce) can pumpkin 3 cups chicken broth 1/2 cup chopped onion 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup cayenne pepper 1 tablespoon butter Read More …
Source: Full Moon Restaurant – Tulsa, Oklahoma 4 ounces butter 4 ounces flour 1/2 gallon herb infused chicken broth 1 cup salsa 8 ounces shredded Cheddar jack cheese 8 ounces cooked, cubed chicken Seasoning 1 cup cream Garnish Fried tortilla Read More …
Source: Our Lady of the Snows Shrine Restaurant, Belleville, Illinois 2 pounds butter or margarine 1 tablespoon white pepper 1 tablespoon garlic salt 1 tablespoon salt 2 pounds flour 2-1/2 gallons milk 3 tablespoons chicken base 2 or 3 tablespoons Read More …
4 tomatoes, peeled and pureed 6 artichoke hearts, quartered 2 cups milk 1 cup chicken stock 1 cup heavy cream 1 cup butter 1/2 large yellow onion, diced Pinch white pepper Pinch salt 1 tablespoon basil 3/4 teaspoon oregano 1/2 Read More …
Source: Hi-Way Restaurant – Abrams, Wisconsin 2 cups diced potatoes 3 cups diced carrots 3 cups diced celery 1/2 cup chopped onions 1/2 teaspoon pepper 1/4 cup beef base 8 ounces tomato sauce 2 cups chopped beef roast Water 2 Read More …
Source: Patria, New York City Yields 8 to 10 servings 750ml bottle Muscat wine 30 coriander seeds 15 bay leaves 12 cloves 20 black peppercorns 4 star anise 1 cinnamon stick 34 ounces water 7 ounces granulated sugar 5 fresh Read More …
Source: Executive Chef Jose Andrés – Jaleo, Washington, DC Yield: 6 servings 7 ounces blanched almonds 1 ounce garlic cloves 2-1/2 cups water 1-1/2 ounces bread 1-1/2 ounces freshly pressed white grape juice 1-1/2 ounces sherry vinegar 1 cup extra Read More …
Bright red is hard to achieve naturally when cooking, except in desserts, which can take advantage of red fruits, points out Marc Poidevin, executive chef of Le Cirque and Circo in Bellagio. “Bright red in food is very difficult. Heart-shaped, Read More …
2 teaspoons olive oil 1 large red onion, chopped 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can stewed tomatoes 3 tablespoons dried parsley flakes 1/2 teaspoon ground coriander 1/4 teaspoon garlic powder 4 cups cooked Read More …
2 tablespoons corn oil 3 jalapenos, diced 1/2 Spanish onion, diced 1 avocado, peeled and diced 1 (16 ounce) can tomatoes in juice, diced 8 cups heavy cream Salt, to taste Black pepper, to taste White pepper, to taste 1/2 Read More …
Source: Chef Jimmy Bannos – Heaven on Seven Restaurant, Chicago 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes 2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning 1/4 cup extra virgin olive oil 1/2 cup diced yellow Read More …
This is French-style gnocchi. After the gnocchi have been boiled, they are put in a low casserole dish, covered with the cheese sauce and baked until golden brown. This suggests one large casserole dish; small individual casseroles could be used Read More …
Campanelle is a dry pasta, shaped like 1-inch or so curls (similar to Bugles snacks). Broccoli raab is a leafy, green plant that looks like a cross between Swiss chard and broccoli. It has large leaves and small broccoli florets. Read More …
“It was a marriage of cuisines,” says Bloomberg food and wine editor Peter Elliot, about Le Cirque chef Sirio Maccioni’s invention of Pasta Primavera. 1 bunch broccoli, trimmed and cut into bite-size florets 2 small zucchini, unpeeled, quartered lengthwise and Read More …
Source: Rao’s Restaurant, New York City Crepe Batter 2 eggs 2 cups whole milk 1-1/2 cups flour Nonstick vegetable spray Filling 2 cups ricotta cheese 2 egg yolks 1/2 cup grated Pecorino Romano cheese 1 cup finely diced fresh mozzarella Read More …
Yield: 4 servings Cajun Cream Sauce 2 tablespoons butter 1/4 cup all-purpose flour 1/2 cup milk 3 cups heavy cream 6 tablespoons freshly grated Parmesan cheese 3 tablespoons Cajun seasoning For the pasta 4 (6 ounce) boneless chicken breasts 2 Read More …
Source: Stanford’s Restaurant & Bar, Citrus Heights, CA 1 ounce chili oil blend 1 tablespoon garlic, chopped 5 ounces chicken breast 1/2 ounce carrots, julienne 1/2 ounce yellow bell peppers, julienne 1/2 ounce red bell peppers, julienne 1/2 ounce red Read More …
Source: Robert Cado, Bodean Seafood Restaurant, Tulsa, Oklahoma 4 ounces lobster or shrimp, cleaned and cooked 1 package wonton wrappers 4 large button mushrooms, sliced 3 ounces yellow onion, diced 2 ounces olive oil 2 ounces butter 2 ounces water Read More …
8 ounces grated Asadero cheese (may substitute mozzarella or pepper jack cheese) 1 cup ricotta cheese 1 egg 1/2 cup Parmesan cheese 1/2 teaspoon chili powder 1/2 teaspoon cumin Salt and pepper, to taste Roasted Corn and Avocado Sauce (recipe Read More …
Source: Andrea’s Restaurant – Culinary Concierge™ Winter 2000 Serves four entrées, eight appetizers 2 tablespoons butter 1/2 cup chopped onion 1-1/2 teaspoons chopped garlic 3 ounces smoked salmon, sliced into strips 1/2 cup 100-proof vodka 1/2 cup dry white wine Read More …
Source: DePalma’s downtown, Athens, Georgia 1 pound picked toed crab meat 3 tablespoons olive oil 4 cloves garlic, minced 1/4 pound sun dried tomatoes in oil, drained and chopped 2-3 Roma tomatoes, chopped and seeded 8 stalks asparagus 1/4 pound Read More …
6 ounces boneless,skinless chicken breast, grilled and sliced into 1/4 inch slices 10 ounces penne pasta, cooked 3/4 cup sonora cheese sauce 1/3 cup spicy black beans(optional) 1/4 cup diced tomatoes for garnish 1 teaspoon green onion, sliced (optional) For Read More …
Source: Historic Turner Restaurant — Milwaukee, Wisconsin 4 boneless, skinless chicken breast halves, seasoned with salt and pepper, cut into strips 6 ounces portobello mushrooms, chopped 3 tablespoons crushed garlic 1/4 cup white wine 3 cups whipping cream 3/4 cup Read More …
Source: by: Chef Angelo Serre – Pasta E Pani, Virginia Beach 8 sheets fresh pasta, cut 4×4 1 pound fresh sea scallops 2 medium garlic cloves, sliced 3 ounces celery, julienne 3 ounces carrots, julienne 3 ounces zucchini, julienne 4 Read More …
3 cloves roasted garlic 1/2 ounce chopped garlic 2 ounces white wine 1 rosemary sprig 1 pound lobster, cut into 6 pieces 3 ounces clam juice 1/2 teaspoon crushed pepper 1/4 ounce dried oregano 1/2 tablespoon butter 1/2 ounce chiffonade Read More …
1 pound chicken breast 1/4 teaspoon each salt and pepper 6 tablespoons olive oil 1 tablespoon fresh chopped garlic 16 strips red pepper, julienned 1/8″ 16 strips green pepper, julienned 1/8″ 1-1/2 pounds (24 ounces) cooked linguine or 12 ounces Read More …
Source: Alfonso Contrisciani, CMC, AAC Vice President of Culinary Operations, Kahunaville Restaurant Group 2 ounces olive oil 12 ounces boneless chicken breast 1 tablespoon Cajun seasoning 1 teaspoon minced garlic 1/2 cup sun-dried tomatoes, steeped in water 1/4 cup red Read More …
Source: Ho Ho’s Chinese Restaurant, Milwaukee, Wisconsin 4 ounces dried rice stick noodles 1 tablespoon corn oil 1 jalapeño pepper with seeds, sliced 2 small cloves garlic, peeled and minced 4 ounces (1 cup) cooked small shrimp 4 ounces (1 Read More …
1-1/2 pounds pasta, combination of spirals, bow-tie and penne 2 tablespoons olive oil 2 pounds boneless, skinless chicken breast, cut into bite-size pieces 3 cups Alfredo Sauce (recipe follows) 2 (9 ounce) boxes frozen spinach, thawed and well-drained 1 pound Read More …
8 tablespoons butter, melted 1/2 pound cream cheese, melted 2-1/2 cups heavy cream 1 teaspoon salt 1/4 teaspoon Tony Chachere’s Seasoning 1/2 pound Cheddar cheese 1/3 cup flour 1 cup sliced jalapeños 1/2 cup jalapeño juice (from jar) 2 tablespoons Read More …
Source: Wilkommen Old World German Restaurant, Huntington Beach, California 6 whole eggs 1 cup flour 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 to 3/4 cup water The best way to measure out the ingredients is to say you will need Read More …
1 pound uncooked penne pasta 3 tablespoons vegetable oil 1/4 cup Spanish onion, diced into 1/2-inch pieces 1/2 cup large zucchini, diced 1/2 cup broccoli florets 1/2 cup shiitake mushrooms, sliced thin 1/2 cup red bell pepper, sliced into 1/2-inch Read More …
Source: Anotherthyme – Raleigh, North Carolina 1 pound dried tagliatelle pasta (see note) 4 tablespoons butter 3 tablespoons minced garlic 1/2 teaspoon white pepper 3 cups fat-free half-and-half 8 ounces shiitake mushrooms, cut into 1/2-inch slices 1 cup crumbled gorgonzola Read More …
Source: Lane Carr-Smith, Golden Rule Bar-B-Q, Calera 2 teaspoons salt 2 pounds fresh spinach*, stemmed and washed 1-1/2 cups milk 1/4 onion 2 bay leaves 3 cloves 1 sprig thyme 2 tablespoons butter 2 tablespoons flour, sifted 1 pinch nutmeg Read More …
This quick-to-make dish really does taste like the sandwich, only better. Be sure to chop and mince the ingredients before you start. Source Behle Street, Fort Mitchell, Kentucky 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon white pepper 1 Read More …
Cheese Sauce 1 tablespoon butter 2 tablespoons masa flour 1 cup chicken stock 1/4 cup cream 1 teaspoon salt 1/4 teaspoon cumin 1 tablespoon lime juice 1/4 pound American cheese 1/2 cup milk Chicken Enchilada Pasta 1 tablespoon corn oil Read More …
8 ounces tri-colored rotini pasta 6 medium shrimp 6 medium scallops 3 ounces red bell pepper, finely julienned 8 ounces white wine 4 ounces tomato, seeded and chopped 2 cups heavy cream, reduced in half 1 tablespoon chopped garlic 1/2 Read More …
Source: Recipe from Dinardo’s Italian Restaurant 1/2 cup chicken thigh meat 2-1/2 tablespoons Creole seasoning 1 tablespoon olive oil 2 ounces andouille sausage, chopped 8 ounces medium shrimp, peeled and deveined 1/4 cup green onions, chopped 1 tablespoon garlic, chopped Read More …
1 pound linguine 2 tablespoons butter Salt 1/2 cup olive oil 1/2 cup dry white cooking wine 8 cloves finely chopped fresh garlic 2 dashes soy sauce Pepper 2 cups heavy cream 4 ounces mussel meat 6 ounces chopped clams, Read More …
Source: Recipe from Dinardo’s Italian Restaurant 2 tablespoons extra virgin olive oil 9 (21-25) shrimp, peeled and deveined Creole seasoning to taste 2 tablespoons sun-dried tomatoes, julienned 1 tablespoon minced garlic 2 tablespoons lemon juice 1 tablespoon sliced green onions Read More …
Source: Olde Hitching Post Restaurant, Hanson, Massachusetts 16 jumbo shrimp (peeled and deveined) 2 ounces clarified butter 1 tablespoon chopped shallots 3 ounces peach brandy 4 ounces fresh peaches (pureed) 16 fresh peach wedges 4 ounces heavy cream 1 pound Read More …
Source: Miss Hulling’s Restaurant – St. Louis, Missouri 1 (8 ounce) package medium-wide egg noodles Boiling salted water 1 pound ground beef 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon garlic salt 1 (8 ounce) can tomato sauce 1 cup Read More …
Source: Chefs Hans Limburg, Greg Reggio, Gary Darling – Pensacola, Florida Olive Salad 2-1/2 cups green olives 1 cup black olives 1 cup diced tomatoes 3 tablespoons diced pimiento 2 tablespoons chopped garlic 2 tablespoons basil 1-1/2 teaspoons red pepper Read More …