Free Recipes Archive
Source: Pacific Heights – a taste of the Northwest at Disney World 1/2 red delicious apple 1/2 Granny Smith apple 2 cups softened unsalted butter 1/8 cup applejack brandy 1/4 cup apple juice 1/8 teaspoon salt 1/16 teaspoon pepper In Read More …
Source: Linda Crouse, Drooling Dog Barbecue – Sacramento, California 4 heads garlic, peeled 1/4 cup olive oil 1/2 cup butter, at room temperature 1/2 cup bleu cheese Place garlic on a sheet of foil. Drizzle with olive oil, then close Read More …
Source: Reed Hearon, chef/owner of Rose Pistola – San Francisco, California Leftover butter can be stored in the freezer and used tossed on hot noodles, as a topping on grilled or sauteed meats, or spread on bread before toasting in Read More …
Source: Mai Pham, Lemon Grass, Sacramento, California Batter 2 cups rice flour 1/2 cup unsweetened coconut milk 2-1/3 cups water 1-1/2 teaspoons ground turmeric 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon curry powder, preferably Vietnamese Golden Bells brand Read More …
Source: Chef Dan Dunn & Lou Michael Huss, Pensacola, Florida Chocolate Crepes 1 cup milk 6 ounces beer 1 tablespoon cocoa 1 cup all-purpose flour 2 large eggs Chantilly Cream 1 cup whipping cream 2 tablespoons powdered sugar 2 teaspoons Read More …
Source: Jacky Robert, dining room chef, Maison Robert, Boston, Massachusetts Serve the pineapple with crepes. The sauce can be made ahead and warmed before serving. 1/3 cup granulated sugar 1 cup heavy cream 8 slices (about 1/2 inch thick) fresh Read More …
Basic crepes 1 cup flour 3 eggs 1-1/2 cups milk 1/4 cup oil or melted butter Pinch of salt Filling, garnish and assembly 4 cups sliced fresh strawberries (keep 6 berries whole for garnish) 1/2 cup brown sugar 1 cup Read More …
Source: Presented by Tony Caputo’s 1/4 cup oil, lard or bacon drippings 1 heaping teaspoon brown sugar 1 fryer chicken, cooked, cut up and boned 1-1/2 pounds sausage Trinity (next three items) 4 cups chopped yellow onions 2 cups chopped Read More …
Source: Angelina’s Zydeco, New Orleans, Louisiana 1/2 pound smoked sausage, cut 1/2 pound ham, diced 1 cup onion, chopped 1 cup bell pepper, chopped 1 cup celery, chopped 1 cup green onions, chopped 2 cloves garlic, minced 1-1/2 tablespoons Worcestershire Read More …
Source: Disney’s Blue Bayou 1 pound boneless pork, fresh, diced into 1/2-inch cubes 3 tablespoons vegetable oil 1/4 teaspoon black pepper, freshly ground 1/4 teaspoon thyme, dried 1/4 teaspoon garlic powder 1 (16 ounce) can tomatoes, crushed 4 cups water Read More …
Source: The Gumbo Pot, Los Angeles, CA 2 tablespoons garlic, minced 1 tablespoon crushed red chile flakes 4 bay leaves 1/2 cup canola oil 8 ounces tomato puree 1 (32 ounce) can tomatoes, diced in puree 1 (32 ounce) can Read More …
1 link smoked sausage, sliced 2 ounces boneless breast of chicken, sliced 2 ounces sliced onion 2 ounces sliced bell pepper 1 tablespoon roasted garlic 1/2 cup heavy cream 1/4 cup chicken stock Pinch cayenne pepper Garnish Provolone and mozzarella Read More …
1 lb. sugar 3/4 cup butter Grated lemon rind and juice of 3 large lemons 6 whole eggs Source: Loveless Restaurant, Nashville TN Makes about 3 cups In top of double boiler, combine sugar, butter, lemon rind, and juice. Stir Read More …
Source: Clark’s Outpost Barbecue Restaurant Tioga, Texas 2 pounds lean ground beef 2 cups chopped onions 3 tablespoons ground cumin 3 tablespoons chili powder 1-1/2 tablespoons garlic powder 1 tablespoon chopped canned chipotle chiles in adobo sauce* 2-1/2 cups (or Read More …
Source: Eskimo Joe’s Restaurant, Stillwater, Oklahoma Serves: 4 3 pounds ground beef 2 small cans green chiles 1 can diced tomatoes with green chiles 1 can spicy chili beans 2 (8 ounce) cans tomato sauce 3/4 cup chopped green bell Read More …
Liz Taylor had it shipped to every set for lunch – that’s how popular Chasen’s chili has been with the Hollywood set. 1/2 pound dried pinto beans 2 (14-1/2 ounce) cans tomatoes 1 pound green bell peppers, seeded, chopped 1-1/2 Read More …
Source: Felix Mexican Restaurant, Houston, Texas 1/2 cup vegetable oil 1 onion, chopped Salt and ground black pepper to taste 1/2 cup canned tomatoes 1/4 teaspoon cayenne pepper 1-1/2 teaspoons granulated sugar 2 tablespoons paprika Garlic powder to taste 1/4 Read More …
Source: Robert’s Restaurant – Milwaukee, Wisconsin 3 tablespoons roast beef drippings, lard, vegetable shortening or butter 1-1/2 pounds good-quality hamburger 1 cup chopped green bell pepper (divided) 1-1/2 cups chopped onion (divided) 1 (16 ounce) can kidney beans, drained, liquid Read More …
Source: Gallagher’s, midtown Manhattan, New York Serves 12 to 15 1 cup salted butter 5 pounds ground sirloin 1 pound filet mignon, 1/4-inch dice 2 cups onion, 1/4-inch dice 1 chile pepper, seeds and veins removed, 1/8-inch dice 1/2 cup Read More …
Source: John R. Mollet, chef 1 pound small white beans 1/2 medium onion, finely diced 1 tablespoon chili powder 2 teaspoons cumin 1/2 cup finely diced carrot 1 rib celery, finely diced Vegetable oil to saute vegetables 1 teaspoon salt Read More …
Source: Calhoun’s – Nashville and Knoxville, Tennessee 1 cup yellow onions, diced 1 tablespoon oregano 1 tablespoon olive oil 4 cups water 4 cups low fat chicken broth 1 teaspoon granulated garlic 1 teaspoon ground cumin 1/2 tablespoon chopped fresh Read More …
Source: Chef Robert McGrath – Roaring Fork Restaurant, Scottsdale, Arizona 1 tablespoon corn oil 3 large yellow onions, chopped 1 tablespoon garlic, minced 1/4 cup poblano chiles, roasted and diced 1/4 cup dark beer 4 ancho chiles, toasted and minced Read More …
This recipe is from the Mansion on Turtle Creek, Dallas, Texas. 2 tablespoons paprika 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon granulated sugar 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon black Read More …
This recipe is from the Mansion on Turtle Creek, Dallas, Texas. Use to season red meats and game before cooking. 1 cup ground black pepper 1/3 cup ground white pepper 1-1/2 tablespoons ground cayenne pepper Combine all ingredients. Cover tightly Read More …
Source: Chef Mike Fuller, Chevy’s Fresh Mex, Phoenix, Arizona 1/4 cup paprika 2 tablespoons cayenne 2 tablespoons salt 2 teaspoons ground white pepper 2 tablespoons black pepper 2 tablespoons granulated garlic 2 tablespoons chili powder 2 tablespoons oregano Combine ingredients; Read More …
Source: Jamie Shannon, Commander’s Palace, New Orleans Yield: 2-1/2 cups 1 cup salt 1 cup paprika 1/4 cup granulated or powdered garlic 1/4 cup freshly ground black pepper 3 tablespoons granulated or powdered onion 2 tablespoons cayenne pepper 2 tablespoons Read More …
Source: Miss Hulling’s Restaurant – St. Louis, Missouri Yields 6 servings 1 (5 pound) stewing hen, cut up 5 cups water 1 small onion 2 ribs celery, cubed 2 carrots, cubed 1/2 teaspoon salt 1 recipe pastry 2 medium potatoes, Read More …
Source: Partner’s Restaurant 1 teaspoon olive oil 2 cloves slivered garlic 8 ounces julienne boneless chicken breast 2 teaspoons butter 2 tablespoons flour 2 cups chicken stock 1/4 onion, diced and blanched 1 stalk celery, diced and blanched 1 carrot, Read More …
Vegetable oil (for frying) 4 tablespoons butter 1/4 cup Crystal Louisiana Hot Sauce Dash of ground pepper Dash of garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings, cut into Read More …
Source: Ponzu Restaurant – San Francisco, California 12 chicken wings 1 to 2 quarts vegetable oil for deep frying 1/2 cup granulated sugar 1 tablespoon water 1/3 cup Asian fish sauce 1 tablespoon pepper Cut the chicken wings into 2 Read More …
Former LSU football star, Lyman White owned his own restaurant and was known for his wings. Lyman has now passed his delicious wing recipe on to me. 1 dozen chicken wings oil for deep frying 1/2 teaspoon season salt 1/2 Read More …
This recipe for Buffalo Wings comes from a wonderfully casual restaurant in Newport Beach, California 2 pounds chicken wings, tips discarded 4 cups safflower oil 1 tablespoon minced garlic 1/2 cup minced onion 1/2 cup jalapeno pepper, seeded and minced Read More …
Source: by Chef Christine Zambito, The Sanderling, Duck, NC 3 slices bacon, diced small 2 stalks celery, diced small 1 small red pepper, diced small 2 tablespoons butter 1 (10 ounce) can cream style corn 2 cups chicken or fish Read More …
Source: Union Oyster House, Boston, MA 2 pounds potatoes, diced 64 ounces clam juice 4 pounds freshly cooked or frozen clams, diced 4 ounces salt pork 2 small onions, diced 8 ounces butter 2 ounces flour 32 ounces half-and-half, scalded Read More …
6 dozen hard shell clams, shucked, with their juices reserved (about 6 cups) or 4 cups canned chopped clams 4 medium-size potatoes, peeled and cut into 1/2 inch dice (about 4 cups,) 4 ounces salt pork or bacon, cut into Read More …
Source: The Cookery – Fish Creek, Door County, Wisconsin 2 cups water 1-1/2 pounds whitefish fillets 1 teaspoon salt 2 cups peeled, diced potatoes 1/2 cup diced carrots 1 cup diced onion 1/2 cup diced green bell pepper 1/2 cup Read More …
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
Yield: 6 servings. 3 cups clam juice 3/4 cup unsalted butter 1 cup small (1/4-inch) diced onions 3/4 cup flour 1 cup small (1/4-inch) diced celery 2 cups small (1/2-inch) diced potatoes, peeled and parboiled 1/2 teaspoon salt 1/8 teaspoon Read More …
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped) 1 clove garlic, chopped 1 cup water 2 ounces salt pork, finely chopped 2 cups chopped onions 3 tablespoons flour 1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes 4-1/2 Read More …
Source: Chef Fred Shrock from Bahama Breeze Restaurant 2 tablespoons olive oil 1 pound Conch meat, chopped 2 tablespoons garlic 1-1/2 cups onions, diced 1/2-inch 1/2 cup celery, diced 1/2-inch 3 tablespoons tomato paste 1 quart chicken broth 2 teaspoons Read More …
Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City Ham Hock Stock 10 pounds smoked ham hocks 5 pounds fresh ham hocks Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at Read More …
Source: Jasmine – Charleston, SC These are served at Jasmine with buttermilk mashed potatoes and maple-syrup-glazed carrots. Count on about 1 to 1-1/2 pounds of meat per person because of the bones. 6 beef short ribs, 18-20 ounces each Salt Read More …
Source: Executive Chef John Beardsley, Ponzu, San Francisco Yield: 4 servings 1 bunch scallions, divided use 2 cups soy sauce, divided use 3 quarts water 1/2 cup salt 1/2 cup whole star anise 1/4 pound ginger, chopped 1/2 cup sherry Read More …
Serves 2 2 pounds pork loin ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 Read More …
Source: Nick Vergos of Charlie Vergos Rendezvous Restaurant, Memphis, Tennessee 4 cups white distilled vinegar 4 cups water 1/3 cup Rendezvous Famous Seasoning Rub 2 slabs pork loin back ribs (approximately 2 pounds each) Mix vinegar, water and seasoning together Read More …
Source: Sylvia’s Restaurant, New York 2 slabs pork spareribs (about 3-1/2 pounds) 1-1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes 1 to 3 cups white wine vinegar Sylvia’s Original Sauce Rub salt, black pepper, and Read More …
3 to 4 pounds pork or beef ribs 1 can Classic Coca-Cola 1 small bottle Wishbone Italian Salad Dressing 1 tablespoon Liquid Smoke Claim Jumper BBQ Sauce Mix Coca-Cola, Salad Dressing and Liquid Smoke together in a container large enough Read More …
Source: Patrick Neely, Neely’s Bar-B-Que Restaurant, Memphis, Tennessee 32 ounces ketchup 16 ounces water 6 ounces brown sugar 6 ounces granulated sugar 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon ground mustard 2 ounces Neely’s Seasoning 2 ounces Read More …
Source: Bunratty Castle – Ireland 5 pounds pork spareribs Honey Whiskey Sauce 1 tablespoon vegetable oil 1 onion, peeled and sliced 1 garlic clove, minced 1/4 cup honey 1 cup Irish whiskey 1 teaspoon Worcestershire sauce 2 tablespoons tomato ketchup Read More …