Free Recipes Archive
Source: Chef Calvert Johnston – Blues Alley, Norfolk, VA Truffles 1 pound bittersweet or semi-sweet chocolate, chopped 1/2 cup water 2/3 cup chambord or raspberry liqueur 2/3 pound unsalted butter, diced 2 large egg yolks 1 cup toasted and finely Read More …
This is my favourite Tomato and Basil Soup. I make it in the summer and freeze it. I add the cream and butter when re-heating. 4 cups Tomatoes, peeled and chopped 4 cups Tomato Juice 14 Basil leaves, fresh 1 Read More …
Source: From the Award Winning Venus de Milo Restaurant This recipe is a variation of our famous Lobster Bisque which is a weekend specialty of the house in their Ala Carte Dining Room and a popular item at their online Read More …
6 ounces Marsala Sauce 4 ounces marinated portabella mushrooms (marinate in balsamic vinegar and garlic), sliced 6 ounces scaloppini chicken (lightly breaded and fried) 1 ounce roasted garlic cloves 2 ounces Marsala wine Marsala Sauce Olive oil Sliced button mushrooms Read More …
Source: Cha Cha Cha Restaurant – Long Beach, California 1/4 teaspoon ground allspice 1 tablespoon salt 4 teaspoons chili powder 1 tablespoon black pepper 1-1/2 tablespoons dried thyme 2 tablespoons minced garlic 4 teaspoons red pepper flakes, or to taste Read More …
Source: Chez Bananas, Minneapolis/St. Paul – Chef Pedro Mesa 1/2 pound chunky peanut butter 1-1/2 teaspoons garlic powder 1-1/2 teaspoons ground ginger 1/4 teaspoon cayenne 1/8 cup soy sauce 1/8 cup rice vinegar 1/4 red onion, minced 1 garlic clove, Read More …
Source: California Fresh, Rancho Cordova, California 2 pounds boneless chicken 1 onion, thinly sliced 1 red or green bell pepper, sliced 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/2 cup chicken broth 1 tablespoon fresh lemon Read More …
Source: Chef Julian Grainger, Chef-Carver’s Restaurant 1 (6 to 8 ounce) chicken breast 2 teaspoons smoked paprika 2 ounces olive oil 1 garlic clove, minced 2 leaves fresh chopped basil Pinch of salt Pinch of cayenne pepper Mix paprika, oil, Read More …
Source: Chef Vittorio Renda Chicken Cacciatore 1 baked chicken 5 ounces red onions, sliced 1 ounce capers 7 ounces mushrooms, quartered 1 teaspoon oregano 3 ounces sherry 16 ounces marinara 3 ounces olive oil 1 ounce garlic Bake chicken in Read More …
Source: Buca di Beppo, Lenexa, Kansas Olive oil 4 thin chicken breast cutlets 2 ounces low salt bacon, cut into 1/4-inch pieces 1/2 cup flour Coarse salt Fresh ground pepper 1/2 cup dry Buca di Beppo Marsala wine (not available Read More …
Source: By Alexander Willey, Beach Bully, Virginia Beach, VA 6 boneless chicken breasts Marinade 1/4 cup brown sugar 1-1/2 cups pineapple juice 3 tablespoons soy sauce 1/4 teaspoon fresh ground ginger 2 fresh garlic cloves, finely chopped 1/2 cup sherry Read More …
4 (7 ounce) chicken breasts (with skin) 1 cup Florentine sauce (see below) 3 ounces chopped fresh or frozen spinach 3 ounces grated Cheddar cheese 2 ounces cooked and chopped bacon Seasoned salt to taste 2 tablespoons melted butter If Read More …
Marinade 1-1/2 teaspoons freshly grated ginger 1/2 cup coconut milk 1 teaspoon minced garlic 1/8 teaspoon Asian chili sauce 2 tablespoons sesame oil 2 tablespoons sliced green onions Salt and pepper to taste 1 pound skinless, boneless chicken breasts Wraps Read More …
Source: Deadbeat Pete’s 2 medium green peppers 4 medium red onions 4 cups cooked white rice 16 ounces salsa 6 (4 to 6 ounce) boneless, skinless chicken breasts 16 ounces mild Cheddar cheese 16 ounces Monterey jack cheese Spices: poultry Read More …
Source: California Fats – Old Sacramento, CA – Lina Fat, Executive Chef 8 ounces chicken breast, cut into 1/2-inch cubes 1/2 teaspoon salt 1 teaspoon sesame oil 1/8 teaspoon ground white pepper 1 tablespoon dry white wine 1 tablespoon cornstarch Read More …
4 boneless chicken breasts, flattened 1 large can pineapple chunks 1 jar broiled mushroom pieces or fresh mushrooms sliced and sautéed in butter 1 pound deli sliced honey ham 4 thick slices Monterey jack cheese 12 ounces mesquite cooking sauce Read More …
4 fresh chicken breasts, boneless and skinless (approximately 8 ounce each) 4 tablespoons olive oil 8 ounce medium mushrooms, quartered 1 x 8 ounce can artichokes, drained and quartered 4 ounce onion, cut into thin strips 4 teaspoons fresh garlic, Read More …
Source: McGeary’s, Albany, New York Serves 6 to 8. 4 cups black beans (cover beans in Guinness and soak for 24 hours) 1 green bell pepper, diced 1 red bell pepper, diced 1-1/2 cups celery, cut into chunks 1-1/2 cups Read More …
Source: Magnolia’s, Charleston, South Carolina 1 pound boneless and skinless chicken breasts (about 4 ounces each) 1 teaspoon soy sauce 1 teaspoon olive oil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon onion powder Read More …
Source: Deirdre Pain, Malee’s on Main, Scottsdale, Arizona 4 medium red potatoes 6 carrots 1-1/2 onions 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 2 tablespoons chopped chives 1 whole chicken (5 to 7 pounds) 40 cloves garlic, with skins Read More …
Source: Louisiana Pizza Kitchen 10 boneless, skinless chicken breasts 1 cup fresh spinach, julienned 1 cup portobello mushrooms, julienned and sautéed 1/2 cup roasted garlic, mashed 1/2 cup caramelized onions 1 cup roasted red bell peppers, julienned 3 tablespoons fresh Read More …
Source: Kiran Indian Restaurant – San Antonio, Texas 8 tablespoons (1 stick) butter, divided 3 tablespoons garlic paste * 3 tablespoons ginger paste * 2 pounds fresh tomatoes, chopped Salt, to taste 2 tablespoons shredded ginger 3 to 4 serrano Read More …
Source: La Fogata, San Antonio, Texas The attractive presentation of this off-the-menu dish is what has earned La Fogata its reputation for “nouvelle cuisine.” This is a low-calorie recipe, particularly if served with a light tomato sauce. Be sure to Read More …
For batter : 6 egg yolks 1 whole egg 1/4 cup Romano cheese 1/2 teaspoon garlic, minced 4 leaves basil leaves, thinly shredded 1 small rosemary sprig, de-stemmed, finely minced 1 pinch salt 1 pinch freshly cracked pepper 2 x Read More …
Yield: 4 servings. 2 (1-1/2 – to 2-pound) chickens 1 carrot, diced 1 medium onion, diced 1 clove garlic, chopped 2-1/2 cups Burgundy red wine 2 tomatoes, quartered 1 bay leaf 1 teaspoon thyme 3 tablespoons vegetable oil 3 cups Read More …
Source: Lily and Wang of Hunan Garden Restaurant 1 bunch broccoli 1/2 pound chicken breast 1 piece green onion 1/4 teaspoon ginger 1/4 teaspoon garlic 2 tablespoons vegetable oil 1 egg Sauce 2 tablespoons chicken broth 1/2 tablespoon granulated sugar Read More …
Source: Master Chef at Iguana in Nashville 1 (8 ounce) chicken breast, marinated * 2 ounces Ghiradelli bittersweet chocolate 1/2 cup half-and-half 1 dried Ancho pepper 1 tablespoon Ancho juice, 1 small clove roasted garlic, or 1 teaspoon minced garlic Read More …
Source: The Imperial Chinese Restaurant – Denver, Colorado Sauce 8 tablespoons chicken broth 1 tablespoon dark soy sauce 2 tablespoons soy sauce 4 tablespoons granulated sugar 4 tablespoons white vinegar 1 teaspoon cornstarch 1 teaspoon sake 1/2 teaspoon oyster sauce Read More …
Source: Juanita’s Restaurant 1 whole chicken Salt and pepper to taste 1 tablespoon butter 1 tablespoon garlic, minced 1 cup chicken stock 1 ounce tequila 1 ounce triple sec 2 tablespoons granulated sugar 2 tablespoons chile pasilla Preheat oven to Read More …
Source: Havana Harry’s – Coral Gables, Florida 2 pounds chicken legs and thighs 1 bay leaf 4 tablespoons vegetable oil 1/2 head garlic, cloves slightly mashed to loosen skins 3/4 cup bitter (Seville) orange juice 1/4 cup lemon juice 1/2 Read More …
Source: Hacienda Mexican Restaurant, Folsom, California 1 pound pork butt, cut into 3/4 inch cubes 1/2 onion, diced 2 stems celery 2 ounces jalapeno, diced 2 ounces green chiles, diced 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1/4 teaspoon Read More …
1 pound chicken leg or thigh meat, cut into bite-size chunks 4 ounces soy sauce 1/2 cup brown sugar 1/2 teaspoon garlic powder 1 teaspoon powdered ginger 2 tablespoons dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tablespoons Read More …
Chicken 1 pound chicken breast meat Marinade 1 egg white 1 teaspoon salt 1 teaspoon granulated sugar Orange Sauce 1 cup water 1/2 cup ketchup 1/2 cup granulated sugar 1/8 cup vinegar 1 tablespoon soy sauce 4 teaspoons cornstarch 2 Read More …
Source: Dinosaur Barbecue – Syracuse, NY The Chicken 1 chicken (3-1/2 pounds or so), cut into 8 pieces 1 cup Mojito Marinade (see below) 1 large onion, sliced in 1/2-inch rounds 2 tablespoons chopped fresh Italian parsley or cilantro The Read More …
4 to 6 (4 ounce) chicken breasts 1 lime 1 tablespoon Lawry’s seasoned salt 1 bunch cilantro Wash cilantro under cold running water. Rinse thoroughly and shade to remove excess water. Combine 1 fresh lime (squeezed), Lawry’s seasoned salt, and Read More …
Source: Danny Wilser, owner of Ella’s, San Francisco, California Serves 6 2 pounds russet potatoes 2 pounds Yukon gold potatoes 1/4 cup yellow onion, diced 1 tablespoon fresh sage, chopped 1 tablespoon fresh parsley, chopped 1/2 tablespoon fresh thyme, chopped Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped 1/2 bunch cilantro, chopped 1 tablespoon chopped garlic Salt and pepper to taste Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 2 pounds chicken breasts, cut into half-inch cubes 4 Pasilla or Ancho chiles 8 California chiles 5 garlic cloves, minced 2 cups carrots, sliced 1 cup onion, sliced 2 cups mushrooms, sliced 1 cup Read More …
Source: Chef John Casey, Claim Jumper Restaurant, Phoenix, Arizona 3/4 stick butter 1/2 cup celery, diced 1/2 cup onion, diced 2 cups chicken stock 1/4 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon granulated garlic 1/4 teaspoon plus 1 Read More …
Source: Beijing Restaurant, San Antonio, Texas Marinade/Meat 1 tablespoon vegetable oil 1/2 white onion, sliced 3 tablespoons finely chopped lemon grass * 2 cloves shallots, chopped 2 cloves garlic, chopped 1 pound (breast or dark meat) chicken, diced (sliced beef Read More …
1 teaspoon soybean oil 5 ounces skinned, boneless chicken breast 2 mushrooms, sliced into 8 pieces 1 teaspoon soy sauce 1/2 teaspoon lemon juice 1/2 teaspoon sesame seeds Salt and pepper (optional) Add oil to heated nonstick skillet (for electric Read More …
Source: Chef Peter Riga, Big Pink, Miami Yield: 4 servings Chicken, cut into 8 pieces (one 3-pound bird) 1-1/2 cups buttermilk 1 cup flour 1 cup cornflakes, crumbled 1 teaspoon paprika 1 teaspoon garlic powder 1-1/2 teaspoons salt 1/2 teaspoon Read More …
Jerk Marinade 1 onion, finely chopped 1/2 cup finely chopped scallion 2 teaspoons fresh thyme leaves 1 teaspoon salt 2 teaspoons granulated sugar 1 teaspoon ground Jamaican pimento (allspice) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 hot pepper, Read More …
Source: The Pink House – Savannah, Georgia 1 quart whole milk 1 cup granulated sugar 2 tablespoons cornstarch 4 eggs 1/2 cup sherry (optional) 2 cups cream, whipped 1 pound Sara Lee pound cake Raspberry or strawberry preserves (raspberry is Read More …
Source: The Pirate’s House Restaurant – Savannah, Georgia 1 (6 ounce) box vanilla pudding (instant or regular) 3 cups milk 1 cup sherry 1/2 pint heavy cream 2 tablespoons granulated sugar 1/4 teaspoon vanilla extract Angel food cake Mix pudding Read More …
These cakes are slightly under-baked so that the chocolate center oozes when cut. Source: Chef Gale Gand – Tru and Brasserie T – Chicago, Illinois Sauce 4-1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 2 ounces unsweetened chocolate, chopped Read More …
Source: Paula Deen Cake 2 cups granulated sugar 1/2 cup vegetable shortening 2 eggs 1 cup buttermilk 1 cup boiling water 1 teaspoon vanilla extract 4 cup all-purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1/2 cup cocoa Read More …
Source: The Boulders, Carefree, Arizona This is a low fat recipe. 3/4 cup pastry or cake flour 1/3 cup unsweetened cocoa powder 1-1/2 teaspoons baking powder 2 tablespoons unsalted butter 1 cup packed light brown sugar 3 large egg whites Read More …
Source: Bon Appetit – The Coach House, New York, NY NOTE: Prepare 2 or 3 days before serving. Cake 4 cups all-purpose flour 1-1/2 cups (3 sticks) unsalted butter, at room temperature 1 pound bittersweet chocolate 1/4 cup water 2 Read More …
Source: Carolyn Buster, The Cottage, Calumet City, Illinois (now closed) Serves 16. 1-1/2 pounds day-old French bread or Vienna bread 1 pound unsalted butter at room temperature 2 cups granulated sugar 6 to 8 cups frozen raspberries, with juice, defrosted Read More …