Free Recipes Archive
Source: Head Chef Phil Hopkins – The Vanilla Bean 1-1/2 tablespoons extra virgin olive oil 3 cups chopped chicken breast 1 Spanish onion, cut into thin wedges 2 tablespoons minced garlic 2 tablespoons white wine 1-1/2 green peppers, cut into Read More …
2 ounces butter or margarine 10 ounces medium shrimp, peeled and de-veined (with tails cut off) 1/2 ounce garlic purée (the kind you buy in a jar) 1/2 cup mixture of diced onions, bell peppers and green chiles 2 ounces Read More …
Source: Chef Tom McGurty – Castaldi’s in Macarthur Center 4 Roma tomatoes, quartered 4 artichoke hearts, quartered 4 mushrooms sliced thin 3 Kalamata olives halved 2 sun-dried tomatoes cut into strips 1/4 bunch fresh spinach 2 cloves garlic, minced 3 Read More …
Source: Executive chef Peter Godsell, Vinny Testa’s Restaurant Wynnewood, PA 2 ounces saffron oil 5 lobsters 9 clams 2 teaspoons garlic Pinch crushed red pepper 15 mussels 4 shrimp 12 ounces plum tomatoes 6 ounces Italian parsley 1 pinch salt Read More …
This is served as a side dish at Sylvia’s. Makes 8 servings. 12 ounces elbow macaroni (about 2-1/2 cups) 3 tablespoons butter or margarine 1-1/2 cups milk, divided 2 large eggs, lightly beaten 8 ounce sgrated Cheddar cheese (about 2 Read More …
Source: Patti’s 1880s Restaurant – Grand Rivers, Kentucky 7 egg whites, unbeaten 1-1/2 cups granulated sugar 1-1/2 cups graham cracker crumbs 1-1/2 cups pecans 1-1/2 cups coconut 1 (9-inch) unbaked pie shell Preheat oven to 325 degrees F. Mix all Read More …
Source: Chef Gerard Cox – Castaldi’s Sauce Heavy cream Chicken stock Marsala wine Thyme Rosemary Romano and Parmesan cheeses Other ingredients Grilled chicken strips (1 chicken breast worth) Sautéed shrimp (3 to 6 medium) Sautéed pancetta (1/4 cup) Penne pasta Read More …
1 pound lean ground beef 1/2 head medium cabbage shredded/chopped 2 ribs celery sliced 1 small bell pepper (cut up into small pieces) 1 medium onion diced 1 (16 ounce) can kidney beans 1 (28 ounce) can tomatoes (chop the Read More …
4 cups tomatoes (8 to 10), peeled, cored and chopped, or 4 cups whole tomatoes, crushed 4 cups unsalted tomato juice 12 to 14 fresh basil leaves 1 cup whipping cream 1/2 cup sweet unsalted butter, softened 1/4 teaspoon cracked Read More …
Source: Executive Chef Thomas Anson – The Grapevine Restaurant 16 shrimp, peeled, deveined 16 ounces yellow fin tuna 16 sea scallops 1/2 cup sun-dried tomatoes 1/2 cup red grapes, halved 2 tablespoons apple brandy 2 tablespoons olive oil 6 garlic Read More …
Source: McGill’s Restaurant, Tulsa, Oklahoma 1-1/2 cups mixed pasta 1/2 cup sliced mushrooms 2 tablespoons compound butter 1 teaspoon garlic 1 tablespoon lobster base 1/2 cup langostinos 1/2 cup lobster meat 1 pint heavy cream 2 ounces Madeira 1/2 cup Read More …
8 ounces linguine 2 tablespoons butter 1 pound shrimp, cleaned and halved 1/2 cup olive oil 1/2 cup dry White Wine 8 cloves garlic, crushed 2 dashes soy sauce (DO NOT OVERDO, BUT IMPORTANT) 2 cups heavy cream Salt and Read More …
This fabled recipe comes from Charlie Gitto’s restaurant in St. Louis’ Hill neighborhood. 1 (1 pound) package frozen ravioli 2 tablespoons milk 1 egg 2/3 to 1 cup fine, dry seasoned bread crumbs Shortening or cooking oil 1 cup spaghetti Read More …
1 cup granulated sugar 1 cup water 2-1/2 teaspoons cornstarch 1 large box strawberry gelatin 1 quart strawberries 1 baked pie shell Whipped topping Combine sugar, water and cornstarch in saucepan. Cook until thick. Cool for 8 minutes. Add gelatin. Read More …
Source: Chef Bob Burkhart, Te Kei’s Restaurant, Tulsa, Oklahoma 1 ounce vegetable oil 1/2 teaspoon ginger, minced 4 ounces roast pork 1 cup bok choy, julienned 2 ounces hoisin sauce Splash of rice wine 1/4 cup green onion, cut into Read More …
Source: Gautreau’s Restaurant – New Orleans, Louisiana 1 cup granulated sugar 1/2 cup real maple syrup 1/2 cup Karo syrup 1 pinch salt 3 eggs 1 teaspoon cornstarch 1 cup walnuts, chopped 1 prepared pie shell Mix all ingredients together Read More …
Yield: 1 serving 4 ounces spaghetti 1/2 cup olive oil 2 large tablespoons coarsely chopped onion 2 strips bacon, cut into 1-inch lengths 1 teaspoon black pepper 1 egg yolk, lightly beaten 1/4 cup combined Romano and Parmesan cheeses In Read More …
1 shelled lobster tail (4 ounces) 1/4 cup lobster meat 1/4 pound cooked bow tie pasta 1/4 cup lobster stock 1/3 cup heavy cream 1 ounce brandy 1 teaspoon minced of shallots 2 ounces green peas 2 ounces sun-dried tomatoes Read More …
Source: Chef Luigi – L’Amore, Phoenix, Arizona 6 ounces rigatoni, cooked according to package directions, drained and kept hot 3 shallots, finely chopped 3 tablespoons extra-virgin olive oil 1 tablespoon butter 1/4 cup vodka 3/4 cup tomatoes, finely chopped 1/4 Read More …
Source: Bobby J’s, Louisville, Kentucky 1-1/2 cups chopped onion 1/4 cup butter 3/4 cup brandy 1 tablespoon thyme 3 cups chopped tomatoes with juice 2 cups chopped spinach 1-1/2 cups blue cheese crumbles 8 cups chicken broth In a large Read More …
2 ounces dried ancho chili peppers, soaked in 1/2 cup hot water until softened, seeds carefully removed, pureed until smooth 1 cup ketchup 1/2 cup honey 1/2 cup red wine vinegar 3 tablespoons Worcestershire sauce 1 tablespoon coarsely ground black Read More …
Source: Mader’s German Restaurant — Milwaukee, Wisconsin 1 pork loin (3 to 4 pounds) Salt, to taste Coarsely-cracked black pepper, to taste Dried rosemary, to taste 1 tablespoon flour mixed with 1 tablespoon melted butter to make a roux 1/2 Read More …
Source: Chef André Halston, Champps, Englewood, Colorado Yield: 8 servings Maple Barbecue Sauce 2-3/4 cups smoky barbecue sauce 1/4 cup maple syrup Stud pork roast with garlic cloves. Season with salt and pepper. Combine basil, tarragon and cilantro with 1 Read More …
At Xochimilco’s they offer a chili sauce with melted cheese or Chile Colorado Beef with their own special gravy sauces. Source: Xochimilco Mexican Restaurant, Sacramento, California Meat Filling 1 pound lean boneless pork butt or shoulder, trimmed of excess fat Read More …
Although the menu at Sylvia’s now offers things like grilled salmon, the old dishes are still the staples. Makes 8 servings. 8 (3/4-inch thick) shoulder pork chops 1 teaspoon plus 1 tablespoon salt, divided 1 teaspoon plus 1 tablespoon ground Read More …
Source: Chef Jessie Gonzales, Aunt Chilada’s – Phoenix, Arizona 1 pound lean pork 2 cloves garlic 1/2 onion, cut in half 1 teaspoon salt 6 ancho chiles, seeds and membranes removed 8 guajillos chiles, seeds and membranes removed 2 tomatoes Read More …
Source: Mader’s German Restaurant — Milwaukee, Wisconsin 1 smoked and cured pork loin (about 3 to 4 pounds) Whole cloves (about 20) 1/2 cup firmly packed brown sugar 1/2 cup (1 stick) melted butter 1/2 cup flour Dumplings (recipe below) Read More …
Source: Paula Deen 1 (3 pound) country ham, store bought, sliced 2 tablespoons fat from the ham 1/2 cup coffee 2 tablespoons butter 1 beef bouillon cube (optional) Grits (recipe follows) Heat a skillet over medium-high heat. Add the fat Read More …
Source: Ling’s Chinese Restaurant – Milwaukee, Wisconsin 1/2 pound cubed pork 1 tablespoon vegetable oil plus oil to cook pork 1 pound celery, chopped 1/2 onion Salt, to taste (optional) 1 cup water 1 teaspoon granulated sugar Dash of white Read More …
Source: Mimosa – Los Angeles, California 2 tablespoons finely chopped fresh sage 2 tablespoons fresh rosemary 10 garlic cloves 1 tablespoon fennel seeds 1-1/2 tablespoons coarse salt 1 tablespoon cracked black pepper 1 tablespoon dry white wine 1 tablespoon olive Read More …
Glaze 1/2 small yellow onion, diced 1 clove garlic, chopped 1 teaspoon vegetable oil 1 (8 ounce) jar apricot preserves 1 habanero pepper, diced and seeded 1/2 cup orange juice 1 tablespoon brown sugar 1 tablespoon soy sauce 1/2 cup Read More …
2 pork tenderloins approximately 1 pound each (1 package) 6 tablespoons Herbs de Provence 2 tablespoons olive oil 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 4 ounces Indian River Pantry or other hot pepper jelly Trim fat Read More …
Source: Mike Ditka’s Restaurant, Chicago, Illinois Peppercorn Sauce 3 tablespoons green peppercorns 1/2 cup small diced onion 1 teaspoon chopped garlic 1/2 teaspoon red chile flakes 1 ounce olive oil 1/2 cup red wine vinegar 1/2 cup Worcestershire sauce 1 Read More …
Source: La Grillade Restaurant, Chiang Inn, Chiang Mai, Thailand 2 tablespoons vegetable oil 1-1/4 pounds pork tenderloins 2 tablespoons unsalted butter 2 tablespoons chopped onion 2 tablespoons chopped shallot 1/2 cup dry white wine 1 cup chicken stock 1/2 cup Read More …
Source: recipe from Chef Franklin Biggs of Franklin’s Homewood Gourmet 1 center cut pork loin Seasoning mix of salt, pepper, Mrs. Dash (to taste) 1 recipe Ginger Peach Chutney (recipe below) Clean the silver skin and or fat that is Read More …
Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 6 to 7 ounces pork tenderloin, sliced 1/2 inch thick and silver skin removed 1 ounce oil or clarified butter 1/2 teaspoon shallot, minced 1/4 teaspoon garlic, minced 1 tablespoon Read More …
Source: Nob Hill Restaurant, San Francisco, CA 1 (5 pound) boneless pork loin 12 pieces focaccia 2 heads butter lettuce Marinade 2 cups soy sauce 2 cups vinegar 1/3 cup garlic, minced 2 tablespoons black cracked peppercorns 2 bay leaves Read More …
Source: Chef Brian Okada, Claim Jumper 8 ounces mixed vegetables 1/2 ounce olive oil 2 ounces salsa 2 scoops mashed potatoes 2 ounces roasted peppers 1/8 ounce cilantro 2 ounces mixed cheese 1 pork loin 3 ounces barbecue sauce 1 Read More …
Source: Cork ‘n’ Cleaver Restaurant, Milwaukee, Wisconsin 1 (3 to 3-1/2 pound) boneless pork loin Seasoning salt to taste 1 (16 ounce) jar apricot preserves 1-1/2 teaspoons balsamic vinegar 1-1/2 teaspoons rice wine vinegar 4 tablespoons water Preheat oven to Read More …
Source: Mike Monnahan, owner, Blue Strawberry, Cedar Rapids, Iowa Makes 1 sandwich. Flatbread cut to sandwich size (about 3 x 4 inches) 1 slice smoked Gouda cheese 1 slice Cheddar cheese 2 tablespoons Parmesan-Herb Mayo 3 ounces Cure 81 ham Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) pork shoulder roast (remove fat and cut into 6-inch cubes) 1 orange 1/2 lemon 10-1/2 ounces canola oil 3 cloves garlic 1/2 ounce salt Bay leaves 1 cup brown sugar Heat Read More …
8 ounces hamburger 2 ounces bbq-marinara sauce (1/2 bbq sauce, 1/2 marinara sauce) 2 ounces red onions (1/2 slices) 4 ounces cheese sauce 1 cup shredded cheddar cheese 10 ounces cooked rigatoni 1/2 cup Durkee potato sticks 1/2 cup lettuce, Read More …
Source: Chef Michael Fusco, Flavors Restaurant, Tulsa, Oklahoma 2 tablespoons olive oil 5 to 6 fresh morel mushrooms, cleaned 1 spring onion 2 to 3 stalks asparagus 4 ounces angel hair pasta 2 to 3 ounces whole butter, slightly softened Read More …
Hula Pie like you get at Kimo’s in Maui 1 (9-inch) chocolate cookie crumb crust 1 quart macadamia nut ice cream, softened 1 (12 ounce) jar hot fudge ice cream topping 1 (8 ounce) container Cool Whip® 1 (3 ounce) Read More …
Ready Baked Pie Crust or Pillsbury Pie Crust, baked 5 cups fresh strawberries, halved 1 package strawberry glaze Cool Whip Mix strawberries and glaze gently until strawberries are coated with glaze. Pour into pie crust, chill about 3 hours. Top Read More …
Source: Paula Deen 4 cups cooked elbow macaroni, drained 2 cups grated Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 4 tablespoons butter, cut into pieces 1/2 teaspoon salt 1 cup milk Preheat oven to 350 degrees F. Once Read More …
Source: Wanda J’s Restaurant, Tulsa, Oklahoma 5 pounds pork neck bones 7 cups water 2-1/8 teaspoons salt 1 teaspoon crushed red pepper 1-1/8 teaspoons black pepper 4 or 5 medium size potatoes Rinse neck bones and place in 5-quart pot. Read More …
Source: Black Kettle Restaurant – Milwaukee, Wisconsin 1 cup (2 sticks) butter 1/8 cup white wine 1 tablespoon freshly-squeezed lemon juice 2 to 3 cloves garlic, minced 1/16 teaspoon white pepper 1/16 teaspoon garlic salt 1 tablespoon freshly chopped chives Read More …
Source: Chef Joe Kaplan – Joe’s Garage 8 ounces fresh fettuccini 2 tablespoons olive oil 1 tablespoon garlic, minced 1 cup shallots, minced 6 cherry tomatoes, cut in half 1 cup veggie stock 1/2 cup gorgonzola, crumbled 12 Gulf shrimp Read More …