Free Recipes Archive
1 medium yellow sweet onion, sliced 1/3-inch thick 2 eggs, beaten 1/4 cup water 1 cup cracker meal 1/4 teaspoon salt Peanut oil Mix egg with water; set aside. Mix cracker meal with salt and set aside. Heat oil for Read More …
1/2 pound Chinese egg noodles, cooked and drained Vegetable oil, to coat pan 1/2 cup sliced celery 1/2 cup sliced onions 1 cup bean sprouts 1/2 cup sliced green and red peppers 1/2 cup sliced carrots Salt, to taste Pinch Read More …
Source: Soulard’s Restaurant, St. Louis 1 cup olive oil 1/4 cup green onions, chopped 1/4 cup Kalamata olives, pitted and roughly chopped 1 clove garlic, minced 1 teaspoon lemon juice, freshly squeezed 1/4 teaspoon ground black pepper 1 tablespoon fresh Read More …
Source: Plantation Restaurant – Moline, Illinois 1 pint mayonnaise 1 bottle creamy French dressing 1 cup grated Romano cheese 2 garlic cloves, chopped 1/2 tube anchovy paste Mix in blender and store in refrigerator. Use dressing on mixed lettuce, radishes Read More …
Among the Houston Chronicle’s most requested recipes is the following from Pappas’ former Strawberry Patch restaurant, now the location of Pappas Bros. Steakhouse. The following recipe is especially treasured because the Strawberry Patch is closed. 1 tablespoon safflower oil 2 Read More …
8 ounces bacon, diced 2 large onions, diced 6 egg yolks 1 teaspoon fresh cracked black pepper 1/2 teaspoon salt 2 tablespoons stone-ground mustard 2 tablespoons granulated sugar 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 2 tablespoons dill weed 1/2 Read More …
Source: Chef Jim LaPerriere, Slocum House Sacramento, CA Salad 1 head iceberg lettuce, chopped 4 fresh tomatoes, seeded and sliced 1 cup sliced red onion 1-1/2 cups crumbled crispy bacon 1/2 cup toasted cashews, chopped Creamy bacon dressing Creamy Bacon Read More …
Nopales are healthy. One cup contains 60 calories and plenty of vitamin C Source: Chef Jorge Gonzales, Such as Life Restaurant, Phoenix, Arizona Nopales preparation instructions 4 cups fresh nopales, scraped, washed and chopped 2 tomatoes 1/2 of an onion Read More …
Yield: 2-1/2 cups 1 tablespoon mayonnaise 1 tablespoon chopped shallots 1 teaspoon chopped garlic 3 ounces red-wine vinegar 2 tablespoons Grey Poupon mustard 1 tablespoon country-style mustard with seeds 1 cup olive oil 1 cup peanut oil 2 teaspoons warm Read More …
2-1/2 cups mayonnaise 1/4 cup red wine vinegar 1/3 cup granulated sugar 1/2 to 1/4 teaspoon ground cinnamon 1/4 teaspoon celery salt 1/4 teaspoon dill weed 2 tart red apples (unpeeled), cored and diced 1/2 small Spanish onion, diced to Read More …
Source: Sea and Suds Oyster Bar and Restaurant, Gulf Shores, Alabama 1 pound boiled shrimp, 50-60 count, peeled 2 hard boiled eggs, peeled 1-1/2 tablespoons sweet relish 1/2 cup celery, finely diced 1 small bell pepper, diced 1/4 cup green Read More …
From Roy’s Restaurant, Las Vegas, Nevada, with its Hawaiian-fusion cuisine, comes a salad of contrasts. Oversize tomato slices qualify it as a red dish. An ad-copy writer could call this salad a ballet between passionate heat and enchanting chill. We Read More …
5 ounces lettuce, baby California mix 2 tablespoons toasted sesame seeds 1 tablespoon walnuts 1 tablespoon sun dried tomatoes 2 ounces dressing 2 tablespoons blue cheese For balsamic vinaigrette: 1-1/2 cups Steen’s 100% cane syrup 3/4 cup balsamic vinegar 1-1/2 Read More …
Crumbled Blue Cheese Dressing 1/2 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon fine-diced red onion 1 teaspoon Dijon mustard 1 tablespoon lemon juice 1/2 teaspoon chopped garlic Pinch kosher salt Pinch dried green peppercorns, crushed 2 tablespoons Read More …
1-1/2 cups cooked or canned black-eyed peas 3/4 cup chopped green bell pepper 1/2 cup chopped celery 1/2 cup chopped red onion 1/4 cup chopped onion 1/4 cup vegetable oil 1/4 cup sugar 2 tablespoons cider vinegar 1 clove garlic, Read More …
Source: Chef Dale Schall, Sierra Pointe Restaurant, Phoenix, Arizona 4 wedges brie 1/3 pound pistachios 3 eggs, whisked 1 cup flour 2 pints fresh strawberries, cleaned and hulled 1 teaspoon black peppercorns 1/2 cup balsamic vinegar 3/4 cup extra-virgin olive Read More …
Source: Mad Hatters Tea – San Antonio, Texas 1 pound cooked white meat chicken, cubed 1-1/2 pounds chopped frozen spinach, thawed 1 (1.4 ounce) box Knorr vegetable soup mix 1 cup mayonnaise Add chicken to the bowl of a food Read More …
Ripe artichokes, tomatoes, and avocados are paramount to this salad from Sunsets on Wayzata Bay. The coconut-battered chicken is a welcome variation on the predictable fried-chicken strips that sometimes top salads. If you’re not in the mood for leafy greens, Read More …
A crisp tortilla bowl filled with romaine and iceberg lettuce then topped with marinated and mesquite-grilled chicken breast meat, Pico de Gallo, Monterey jack and aged sharp Cheddar cheeses, sour cream, fresh cilantro and lime. Serve with dressing, chips and Read More …
Source: Claim Jumper Restaurant – Roseville, CA 6 ounces cleaned spinach leaves 3 ounces pecan brittle 1-1/2 ounces fried angel hair pasta 1-1/2 ounces fried wonton strips 1 ounce feta cheese 1 ounce diced red onion 1 ounce crispy bacon Read More …
Salad Makes 2 servings 2 cups fresh baby greens 4 to 6 leaves Boston bib lettuce 2 to 4 leaves radicchio lettuce 4 leaves Belgian endive 3 plum tomatoes, cut in half 8 thin slices English cucumber 4 to 6 Read More …
makes 1-1/2 cups/serves up to 6 Juice of 1/2 lemon Juice of 1/2 orange Juice of 1/4 lime 1 tablespoon balsamic vinegar Apple cider vinegar 1/2 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 1/2 cup salad oil 1/2 Read More …
Source: Chef Marianne Belardi – Cowboy Ciao Restaurant, Phoenix, Arizona 1/2 cup Israeli (pearl) couscous, cooked 1/2 cup Roma tomatoes, diced 1/2 cup super-sweet dried corn 1/2 cup arugula, chopped 2 ounces smoked salmon, diced 2 ounces asiago cheese, crumbled Read More …
Dressing 3/4 cup olive oil 1/4 cup red wine vinegar 2 tablespoons Dijon-style mustard 1 tablespoon honey (or to taste) 1 teaspoon salt 1/4 teaspoon fresh ground black pepper Salad 2 cups mixed iceberg and romaine lettuces for each serving Read More …
Source: Walt Disney’s Blue Bayou 16 ounces pecans 6 ounces butter 8 ounces brown sugar .05 ounce cayenne pepper Roast pecans in a preheated 350 degree F oven for about 15 minutes or until roasted. Separately place skillet over stove Read More …
Source: Rick Deleon, Executive Chef Levy Restaurants at Comiskey Park Pork Shoulder 4 sweet potatoes, medium size, cut in 1-inch cubes 6 ounces pulled barbecue pork 2 roasted corn, cut off the cob 2 tablespoons cilantro, roughly chopped 2 scallions, Read More …
In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan. Source: Hemingway’s, Hyatt Regency Grand Cypress Resort, Orlando, Florida Yield: 4 to 8 servings depending on course 1 ounce Read More …
When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. When testing the recipe, we compensated by starting both the stove-hood exhaust and Read More …
Cilantro Pepita Dressing 2 medium Anaheim chiles, roasted, peeled and seeded 1/3 cup roasted pepitas (roasted shelled pumpkin seeds) 2 large garlic cloves, peeled 1/4 teaspoon ground black pepper 1 teaspoon salt 12 ounce salad oil 1/4 cup red wine Read More …
Source: Chef Curt Carter – Jazzmine’s – Minneapolis, Minnesota 2 tablespoons dried currants 4 cups mixed greens, or any other type of Lettuce 1/3 cup Dried Cherry Vinaigrette (recipe follows) 1/4 cup blue cheese, crumbled 1/4 cup pecan halves, toasted Read More …
Source: Avanti – Phoenix and Scottsdale, Arizona 2 boneless chicken breasts 2 heads romaine lettuce 3 cloves garlic 2 filets of anchovies 1 egg yolk, hardboiled 1 teaspoon Worcestershire sauce 4 tablespoons virgin olive oil 4 tablespoons Dijon mustard 1 Read More …
Source: Chef Michael Cross, Ace’s Restaurant, Sacramento, California 2-3/8 ounces butter 1-1/4 quarts yellow onion, sliced 1/3 cup garlic cloves 1/3 cup chili powder 1-1/4 quarts tomato ketchup 5/8 cup apple cider vinegar 1-1/4 quarts Worcestershire sauce 1/8 can chipotle Read More …
4-6 ounces salmon, skinless Vegetable spray Salsa 1 yellow pepper 1 red pepper 1/2 green pepper 1/2 poblano pepper 2 tablespoons diced red onion 3 chopped green onions 1 tablespoon chopped fresh basil 1/2 ounce fresh cilantro (chopped) 1/2 tablespoon Read More …
Source: Chef Dennis Colbert – Kincaid’s, Norfolk, Va 1 (7- to 7-1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1-1/2 inch thick 1/4 cup corning brine (recipe included) 1/4 ounce peppercorn crust (recipe included) 2 teaspoons honey 1/2 ounce pickled red Read More …
Source: The Gullah House Restaurant, St. Helena Island, South Carolina. 5 cups water 1-1/2 pounds unpeeled, medium-size fresh shrimp 3-1/4 cups water 1/2 teaspoon salt 1 cup regular grits, uncooked 2 large eggs, lightly beaten 1/4 cup milk 2 cloves Read More …
Source: Papagayo Mexican Restaurant in Tucson, Arizona 3 eggs, separated 1-1/2 cups milk, scalded 1 cup white cornmeal 3/4 teaspoon salt 3/4 cup large curd cottage cheese 3 tablespoons butter 1 (17 ounce) can white cream style corn 1 teaspoon Read More …
2 cups heavy cream 1 cup half-and-half 1 clove garlic, minced 2 teaspoons salt 2-1/2 pounds red potatoes, sliced 1/8-inch thick 3/4 pound ham, diced into 3/4-inch’ cubes 1-1/2 cups Gruyere cheese, grated Ground pepper, to taste Combine the cream, Read More …
Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas Yield: 10-12 servings 2 tablespoons butter or margarine 4 teaspoons all-purpose flour 1/8 teaspoon garlic powder 3/4 cup milk 6 ounces sharp Cheddar cheese 3 ounces cream cheese, cubed Read More …
Source: Jack Stack Barbecue, Kansas City, Missouri and Overland Park, Kansas Yield: 8 servings 8 slices white bread 1/2 cup butter 1 pound fresh mushrooms, sliced 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper Read More …
Serves 6. 36 snails, removed from their shells, rinsed and drained 1-1/8 cup garlic butter (right) 12 ounces fresh or good-quality frozen puff pastry 1 egg, beaten Garlic Butter 1-1/2 cups (3 sticks) plus 4 tablespoons butter, softened 1 cup Read More …
Source: Chevy’s Fresh Mex Restaurant 5 tablespoons margarine, softened 1/4 cup Masa Harina 1/3 cup granulated sugar 1/2 cup water 2 cups corn kernels, fresh or frozen, thawed, divided 1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 2 Read More …
6 cups bread flour (or slightly more to bring dough to proper consistency) 2 tablespoons granulated sugar 1/4 cup lard 1 tablespoon salt 2 tablespoons wheat gluten 2 tablespoons yeast 2 cups warm water Grease a large bowl, and set Read More …
Source: Chef: Paul Siegler, The Unlikely Cowboy, Phoenix, Arizona 1 ounce butter, clarified 1/2 teaspoon fresh garlic, minced 3/4 teaspoon fresh shallots, minced 12 to 15 fresh black mussels 1/4 teaspoon fresh thyme 1/2 teaspoon fresh chives, minced 1 teaspoon Read More …
Source: The Merchant Prince Restaurant, Galveston, Texas 1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked blacked pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped Read More …
Source: The Olive Tree – Honolulu, Hawaii 1 (2 pound) fresh white fish fillet 1 onion, cut into 1/2 x 1-1/2 inch pieces Marinade 1/4 cup vegetable oil or light olive oil 2 tablespoons lemon juice 4 cloves garlic, crushed Read More …
Source: Executive Chef Jeff Thurston, The Prado, San Diego, California 8 servings 1 scant tablespoon canola oil 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced celery 1 tablespoon finely diced red onion 1 cup heavy cream 1 Read More …
Thai Curry Sauce 2 tablespoons butter 3 tablespoons all-purpose flour 1 cup chicken stock 1/4 cup coconut milk 1/2 teaspoon salt 3 tablespoons sriracha sauce 1 teaspoon tamarind paste 3 tablespoons brown sugar 2 tablespoons white vinegar 1 tablespoon fish Read More …
Source: Ship’s Cabin Restaurant – Norfolk, Virginia 2 tablespoons margarine 4 scallions, chopped 1 pound crabmeat 1 cup white wine 1/2 cup mayonnaise 2 tablespoons all-purpose flour 1 (4 ounce) can mushrooms or 12 fresh mushrooms, chopped 1/4 cup milk Read More …
Source: Steamers Genuine Seafood – Phoenix, Arizona 4 (8 ounce) pieces Chilean sea bass 7 ounces Mirin cooking sake 4 ounces red miso paste 3 ounces rice wine vinegar 1 ounce soy sauce 1 tablespoon sesame oil 1 ounce pickled Read More …
Source: by Chef Bubba – Seamark Seafood, Kitty Hawk, N.C 1 pound regular or backfin crabmeat, remove shells 2 tablespoons minced onions 2 tablespoons minced celery 1 tablespoon minced green pepper 3 tablespoons chopped fresh parsley 1 tablespoon Old Bay Read More …