Free Recipes Archive
Campanile restaurant is famous for these cookies. 8 ounces chocolate, coarsely chopped (Valrhona is best) 2-1/2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened 1 cup granulated sugar Read More …
Source: Chef Celestino Drago of Drago’s Restaurant in Santa Monica, California 1 (1 pound) loaf Italian panettone bread 1 cup Nutella chocolate-hazelnut spread 2 cups whipping cream 1 cup milk 4 eggs 3 egg yolks 3/4 cup granulated sugar 4 Read More …
Source: Chef Eddie Matney – Eddie Matney’s, Phoenix, Arizona 3 to 4 ounces semisweet chocolate chips 2 cups cream 1/2 cup granulated sugar, divided 1/4 vanilla bean 5 egg yolks 4 cups chocolate cake pieces 1 cup toffee chips or Read More …
4 cups lactaid milk, divided 2 cups water 1/2 cup butter 1-1/2 cups granulated sugar 5 egg yolks 2-1/2 teaspoons vanilla flavor 1/2 cup cornstarch 1 box vanilla wafers 4 medium bananas, sliced Pour 2 cups of water in a Read More …
3 cups French bread, cubed and partially dried 1/2 cup melted butter 2 cups whole milk 2 large eggs, beaten 1 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup dark brown sugar Scald milk and butter together. Remove from heat and Read More …
Source: Philip Plaisance, The Ox Bow Carriage House Restaurant at The Myrtles 12 ounces French bread, toasted and cut into small cubes* 4 cups milk 4 eggs, beaten 2 cups granulated sugar 2 sticks butter, cubed into 1/4-inch slices 4 Read More …
Source: Kingfisher Restaurant, Tucson, Arizona Serves 20. 1-1/2 pounds banana puree 10 eggs 1/2 tablespoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1-1/4 quarts milk 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 pound raisins Pinch of salt 2 Read More …
Source: Mary Spidell, The Cozy Kettle, Pollack Pines 8 eggs, beaten 4 cups milk 1 tablespoon cinnamon 1-1/2 teaspoons nutmeg 1/2 cup granulated sugar 3/4 teaspoon baking powder 20 caramels 1 loaf bread Mix all ingredients together except bread and Read More …
For the pudding 6 croissants 4 eggs 2 egg yolks 2/3 cup granulated sugar 1 (4 ounce) bar bittersweet or semisweet chocolate, coarsely chopped 2 cups heavy cream, softly whipped and refrigerated For the sauce 2 cups milk 6 egg Read More …
Source: The Blue Star, Colorado Springs, Colorado – Chef James Davis Serves 10. 1 loaf chocolate bread, allowed to go stale and cut into bite-size pieces* 3 cups half-and-half 1 quart (4 cup) heavy cream 1 cup granulated sugar 10 Read More …
Source: The River House, Grassy Creek, North Carolina 1/4 cup dried currants 1/4 (generous) cup cognac Butter and sugar for coating ramekins 6 cups (about 6 ounces) French-style bread, cut into 3/4-inch cubes 6 tablespoons melted butter 2 eggs 1/3 Read More …
Source: Four Square – Durham, North Carolina 3/4 loaf chocolate brioche (plain brioche may be substituted if chocolate is not available) 1-1/2 cups crushed (medium-sized chunks) English toffee, such as Heath Bar 12 ounces high quality bittersweet chocolate 2-1/2 cups Read More …
Original and reduced fat/sugar versions “The desserts are divine at Hubbell House in Mantorville, Minnesota….The sweet sauce of this cream pudding tames the dessert’s tart raspberry jam.” This is a tried and true bread pudding. I made a reduced fat Read More …
Source: Executive Chef Peter Seratoni, Chevy’s Fresh Mex Pudding 3/4 cup granulated sugar 1/2 loaf day-old French bread, cut into half-inch slices then divided in half 2 tablespoons butter, melted 3/4 cup diced pineapple 3/4 cup chocolate chips 3 eggs, Read More …
Source: La Mansión del Rio – San Antonio, Texas Dough: 2-1/2 pounds (about 8 cups) all-purpose flour 1 pound (about 3/4 cup) whole wheat flour 1/4 cup powdered sugar 1 tablespoon granulated sugar 2 tablespoons salt 1/4 cup shortening 4 Read More …
Source: Walt Disney’s Blue Bayou Yield: 8 cups 12 ounces bittersweet chocolate 4 ounces unsalted butter 5 ounces egg whites 2 ounces granulated sugar 3-1/2 cups heavy cream In a double boiler combine chocolate and butter, stirring until melted. Whip Read More …
Source: R.G.’s Restaurant, Tampa, Florida Crust 1 pound pecan pieces 4 ounces unsalted butter 1/2 cup granulated sugar 2 ounces water Grind pecans in food processor about 45 seconds and place in mixing bowl. Melt butter completely and add sugar. Read More …
Source: from Executive Chef Dawson Frock, Desmond O’Malley’s 6 to 10 large Idaho potatoes, peeled and cubed 4 sticks (2 cups) butter 1/2 head green cabbage, sliced thin 2 bunches scallions, chopped into 1/4″ pieces 10 cloves garlic, minced 1 Read More …
Source: Claudio Pagano of Pagano’s Restaurant, Hesperia, California 4 small red potatoes 1 tablespoon butter Salt and pepper Fresh chopped rosemary, to taste Quarter the potatoes into about 12 pieces. Boil them halfway, then strain and dry. Heat 1 tablespoon Read More …
Source: Rick Moonen, Oceana Restaurant, New York 6 cups vegetable oil 4 Idaho potatoes, peeled and cut into 1/4-inch thick inch fries 1 recipe BBQ Spice In a heavy-bottomed pot, preheat the vegetable oil to 350 degrees F. Add the Read More …
Source: Chef-Owner Michael Foley, Printer’s Row, Chicago Yields 12 portions 1/4 cup butter, divided 3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly sliced Salt and pepper to taste Ground nutmeg to taste 3 cups skim milk, divided 4 Read More …
Whipped Potatoes 3-1/2 cups cooked sweet potato pieces or 1 (40 ounce) can sweet potatoes, drained 4 egg whites 2 tablespoons flour Pecan Crust 1/3 cup firmly packed brown sugar 2 tablespoons light butter 1/3 cup chopped pecans Heat the Read More …
Source: Country Squire Restaurant, Grayslake, Illinois 4 large baking potatoes 1 cup milk 2 tablespoons butter 1 tablespoon ranch dressing 1 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons dried chives 1/2 cup sour cream 1 cup instant mashed potato Read More …
For the potatoes 2 pounds potatoes 2 teaspoons pureed garlic 2 tablespoons butter 1 cup half-and-half 2 teaspoons kosher salt 1 teaspoon white pepper For the spinach 2 tablespoons olive oil 1 cup (packed) spinach, coarsely chopped 1 teaspoon chopped Read More …
Source: Recipe compliments of Kincade’s Restaurant, San Mateo, CA 16 pounds Idaho® French fries, cross cut Gorgonzola sauce (see below) 3/4 ounce Gorgonzola cheese, crumbled 1/2 cup chopped chives 1 teaspoon cracked pepper Gorgonzola Sauce 6 pounds whole butter 1-1/2 Read More …
Source: Roxsand’s Restaurant and Bar, Phoenix, Arizona Serves 6 2 pounds blue potatoes, peeled and cut into 1/8-inch slices (if necessary, substitute Yukon Gold) 1-3/4 teaspoon salt 2 onions chopped 2 large eggs, beaten to mix 3 tablespoons flat leaf Read More …
Source: Jack McDavid, chef-owner of Jack’s Firehouse, Philadelphia, Pennsylvania 4 medium sweet potatoes 1 (28 ounce) can country-style baked beans 2 peaches, sliced 1/2 cup diced onion 3 bacon strips, cooked and chopped Salt and freshly ground black pepper, to Read More …
4 potatoes, diced 1 pound sour cream 2 tablespoons dill 1 teaspoon salt 1 teaspoon pepper Boil potatoes until tender. Drain potatoes. Combine sour cream, dill, salt, and pepper. Add to cooked potatoes and chill. Serves 6 to 8. Post Read More …
Source: Carlsbad Tavern and Restaurant, Phoenix, Arizona 2 pounds sweet potatoes, peeled and diced 2 pounds russet potatoes, peeled and diced 5 cloves garlic 1-1/2 cups heavy cream 1/2 cup (1 stick) butter 2 cups grated extra-sharp white Cheddar cheese Read More …
Source: Chef Gerald Cox – Castaldi’s, Norfolk, Virginia 9 ounces precooked rice 2 ounces oil 3 scallops 5 shrimp (26-30) 1 teaspoon green onion 1 tablespoon mushrooms, sliced 1 teaspoon sun-dried tomatoes 1 teaspoon seafood seasoning 6 ounces clam juice Read More …
Source: Guadalajara, Houston, Texas area Serves 6 to 8. 1-1/8 cups lard 1 quart uncooked long-grain rice 5 cups warm tap water 1-1/4 cups sliced green bell pepper 1-1/4 cups sliced white onion 1 cup puréed fresh tomato 1 tablespoon Read More …
Source: Chef Daniel Higgins, Houlihan’s 1-1/2 tablespoons vegetable oil 1 cup andouille sausage, diced large 1 cup yellow onion, diced 1/2 cup green pepper, diced 1/2 cup celery 1 cup chicken diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 Read More …
Source: Guadalajara, Houston, Texas area Serves 4 to 6. 2-1/2 cups uncooked parboiled rice (Guadalajara uses Uncle Ben’s) Very hot tap water 1/4 cup chicken stock base 4 tablespoons unsalted butter 1/2 cup diced red bell peppers 1/2 cup diced Read More …
2 cups self-rising flour 1 teaspoon baking powder 1 teaspoon granulated sugar 1/3 cup Crisco shortening 3/4 cup grated Cheddar cheese 1 cup buttermilk Preheat oven to 350 degrees F. Mix flour, baking powder, and sugar together using a fork; Read More …
Source: Applewood Farmhouse Restaurant at The Apple Barn, Sevierville, Tennessee 1 quart unsweetened apple juice, chilled 1 cup unsweetened pineapple juice, chilled 1 cup orange juice, chilled 1/4 cup lemon juice, chilled Fresh mint sprigs Combine apple juice, pineapple juice, 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 …
Named for the four fruits that go into this recipe, the drink is a refreshing accompaniment to brunch at Sarabeth’s restaurant in New York. 4 bananas, peeled, cut into pieces 2 cups chilled orange juice 1/2 fresh pineapple, peeled, cored, Read More …
Source: Chef Daniel Higgins, Houlihan’s 1-1/2 tablespoons vegetable oil 1 cup andouille sausage, diced large 1 cup yellow onion, diced 1/2 cup green pepper, diced 1/2 cup celery 1 cup chicken diced 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 Read More …
Source: Chef Barbara Fenzl – Les Gourmettes, Phoenix, Arizona 8 poblano chiles 4 ounces mild goat cheese 1/2 cup panela or Monterey jack cheese, grated 1/2 pound shrimp, peeled, deveined and cooked 1 tablespoon shallots, chopped 1/4 cup red bell Read More …
Source: Chef-owner Samer Elias of Sam’s by the Beach in Los Angeles’ Santa Monica Kosher salt 2 small heads (2-1/2 to 3 pounds) cauliflower, broken into florets 1/4 cup olive oil 8 cloves garlic, each sliced into 5 pieces 1/2 Read More …
This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament. 8 mild (Anaheim) chile peppers Read More …
Source: Mai Lee Restaurant – University City, Missouri 1/2 small onion, cut into 1-inch pieces 1/2 medium carrot, sliced 1 cup coarsely chopped cabbage (about 1/8 small head) 1 cup broccoli florets 1/2 green bell pepper, cut into 1-inch pieces Read More …
Source: Tologono, Louisville, Kentucky 1/2 cup extra-virgin olive oil 1 yellow onion, diced 1 large eggplant, skinned and diced 3 zucchini, diced 1 teaspoon minced garlic 1/2 cup crushed tomatoes (from a can) 1/2 cup diced fresh tomatoes 1 tablespoon Read More …
The sauce is even better if you add 4 tablespoons of Worcestershire Sauce to the tomato sauce. Add before you pour the tomato sauce over your peppers. 6 large green peppers 1 pound lean hamburger 1 onion 1 cup long Read More …
Source: Chez Goo Goo Restaurant, Brooklyn, New York 1-1/2 pounds dried navy beans, rinsed and soaked overnight in water to cover 1 pound smoked bacon, coarsely chopped 2 large onions, coarsely chopped 1/2 cup maple syrup 1/2 cup molasses 1 Read More …
Source: Executive chef Martin Torres, Cha Cha Cha, Encino, California 2 quarts water 2 cups black beans (3/4 pound) 1/4 cup chopped green bell pepper 2 large onions, chopped 1/2 cup olive oil 2 tablespoons garlic, minced 2 medium tomatoes, Read More …
3 tablespoons vegetable oil 4 cloves garlic, crushed 1 large onion, finely chopped 1 large carrot, grated 1 green pepper, finely chopped 1-1/2 teaspoons dried basil 1 teaspoon ground fennel 3/4 teaspoon dried oregano 2 large eggs 1 cup bread Read More …
Source: Lynne Tolley – Miss Mary Bobo’s 1 small head cabbage 4 tablespoons butter 2 teaspoon caraway seeds, crushed 1/2 cup dry bread crumbs 1/2 teaspoon plus 1 tablespoon salt 2 teaspoons granulated sugar Cut the cabbage in half and Read More …
Source: Richard Ng, owner/chef, Bo Lings, Kansas City, Missouri Makes 3 to 4 servings 3/4 pound Chinese purple eggplant 1 pound medium shrimp, cleaned and shelled 1/2 teaspoon salt Pinch white pepper Approximately 2 cups vegetable oil, divided 1 tablespoon Read More …
Water to fill a tall pot half-full 2-1/2 pounds dry pinto beans 1/2 pound ham hock (or salt pork) 6 cloves garlic, finely chopped 2 teaspoons dried oregano 10 chile pequenos, mashed 2 teaspoons lemon juice or salt Add beans Read More …