Free Recipes Archive
1 envelope active dry yeast 1/4 cup very warm water 1/3 cup granulated sugar 1/4 cup butter or margarine 1 teaspoon salt 1 cup scalding hot milk 1 egg, lightly beaten 4-1/2 cups sifted all-purpose flour 2 tablespoons melted butter Read More …
Source: The Farm of Beverly Hills – Beverly Hills, California 1-1/2 cups (3 sticks) unsalted butter, cut into pieces 12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped 6 large eggs 1-1/4 cups cake flour (not self-rising) 1 cup plus 2 Read More …
3/4 cup (1-1/2 sticks) butter 3 (1 ounce squares) unsweetened chocolate 1-1/2 cups granulated sugar 1 teaspoon vanilla extract 3 large eggs 3/4 cup flour 1/4 teaspoon salt Frosting (see recipe) Preheat oven to 350 degrees F. Coat 8-inch pan Read More …
1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust 1/4 cup margarine or butter softened 1/2 cup packed light brown sugar 2 eggs 6 (1 ounce) squares semi-sweet chocolate, melted 2 teaspoons instant coffee granules 1 teaspoon rum extract 1 Read More …
Source: Peacock Hill – College Grove, Tennessee 1 package brownie mix 1-1/2 teaspoons almond extract 1 cup chopped pecans (or walnuts) 2 cups sifted powdered sugar 1/3 cup bourbon 1 (12 ounce) package chocolate chips 1/2 cup (1 stick) butter, Read More …
Source: Finton’s Landing, Penn Yan, New York 3/4 cup all-purpose flour 1 tablespoon instant coffee 2 eggs 1 cup granulated sugar 1/2 cup melted margarine (butter makes the bars less chewy) 1 teaspoon vanilla extract 1/2 cup chopped pecans Sift Read More …
Source: James Ellison, The Chalkboard, Tulsa, Oklahoma 2-1/2 cups granulated sugar 1 cup milk 1/2 cup butter 1/2 cup peanut butter 1/3 cup cocoa 1 tablespoon corn syrup 1 cup chopped peanuts (unsalted) 2 teaspoons vanilla extract Combine sugar, cocoa, Read More …
1 cup flour 1/4 cup granulated sugar 1-1/4 cups yellow cornmeal 2 teaspoons baking powder 1/4 tablespoon salt 2 eggs 3/4 cup milk 2/3 cup pickled jalapenos, drained and pureed 2 tablespoon honey Preheat oven to 375 degrees F. Grease Read More …
Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City 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 the top of Read More …
Routh Street Restaurant Barbecue Sauce 1 small tomato — quartered 1 small onion — quartered 1 stalk celery 1 red bell pepper — halved and seeded 2 whole garlic cloves 1 small turnip — quartered 1 small dried ancho chile Read More …
This is a very famous joint in Tuscaloosa, Alabama. 1 (28 ounce) can tomato puree 1/3 cup yellow mustard 3 cups water 1-1/2 cups cider vinegar 1/4 cup dark corn syrup 2 tablespoons lemon juice 1 tablespoon granulated sugar 1 Read More …
Source: Hasenour’s, Louisville, Kentucky 2 (15 ounce) cans tomato sauce 1 (12 ounce) can tomato paste 1 (32 ounce) bottle ketchup 1/4 cup granulated sugar 2 tablespoons mustard 2 tablespoons Worcestershire sauce 1 teaspoon Tabasco 2 cloves fresh garlic, crushed Read More …
7 cups chopped onions 1 gallon ketchup 1/2 gallon water 2 cups chili powder 4 Tablespoons dry mustard (1/4 cup) 20 ounces Worcestershire sauce (2-1/2 cups) 2 teaspoons chopped fresh garlic 1 gallon red wine vinegar 4 pounds dark brown Read More …
Source: Chef-owner Jonathan Eismann, Pacific Time, Miami Beach, Florida Yields about 3-1/2 cups. 14 ounces pure tamarind concentrate 2 tablespoons garlic, minced 2 tablespoons crushed red pepper 1 cup medium-sweet soy sauce 1/4 cup sweet Hungarian paprika 3 tablespoons Indian Read More …
Source: Jack McDavid, owner of Jack’s Firehouse in Philadelphia 3/4 cup distilled white vinegar 1/2 cup beef or chicken broth 1/2 cup finely minced onion 1/4 cup seeded minced jalapeno chilies 1/2 cup Dijon mustard 1/4 cup honey mustard 1/4 Read More …
Source: Buckets, Scottsdale, Arizona – Chef Nicholas Hadhad 1 cup whiskey 4 tablespoons butter 12 small jalapenos, diced, seeds removed 32 ounces store-bought barbecue sauce 4 tablespoons cayenne pepper 1 cup honey In small saucepan, carefully heat whiskey over medium Read More …
4 ancho chile peppers (2 ounces) 2 cups water 1 cup ketchup 1 cup cider vinegar 1/2 cup Worcestershire sauce 2 tablespoons paprika 2 tablespoons dry mustard 1 teaspoon freshly ground pepper 1/2 teaspoon black peppercorns 1/2 lemon 1/4 cup Read More …
A versatile sauce suitable for basting or using at tableside as a dippin’ sauce 1/2 cup canola oil 1/2 cup brown sugar 2 cups Spanish onions, diced 2 cups red onions, diced 1 bunch scallions, finely diced 1 head garlic, Read More …
Source: Zinfandel Restaurant – Chicago, Illinois 1 tablespoon corn oil 1-1/2 cups red onion, finely chopped 3 cups chopped canned tomatoes with juice 2 tablespoons cider vinegar 1-1/2 teaspoons kosher salt 3/4 teaspoon pepper 1/4 teaspoon dried thyme 1/8 teaspoon Read More …
Source: Chef Chris Barber – Hole-In-The-Wall Restaurant, Phoenix, Arizona 3 tablespoons margarine or butter 10 ounces regular marshmallows or 4 cup miniature marshmallows 6 cups Fruity Pebbles cereal Melt margarine in a large saucepan over a low heat. Add marshmallows; Read More …
This recipe is almost too easy. You can get acetate paper at Office Max. The strips don’t have to be exact. Source: Chad Martin – The Blue Hippo, Norfolk, Virginia 1/2 pound bittersweet chocolate, chopped 4 pieces acetate paper or Read More …
Source: Houlihan’s Restaurant Group, Kansas City, Missouri 1-3/4 cups pasteurized egg yolks 1/4 cup granulated sugar 2 tablespoons plus 2 teaspoons salt 2 tablespoons plus 2 teaspoons dry mustard 3 quarts plus 2 cups salad oil 1 cup white vinegar Read More …
Source: The Knick, Milwaukee, Wisconsin 2 tablespoons olive oil (about) 1 pound Portobello mushrooms, cleaned and diced 1-1/2 cups diced yellow onions 1 tablespoon finely chopped garlic (2 to 3 cloves) 16 ounces cream cheese, room temperature 1/2 teaspoon onion Read More …
This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York. 1 cup pitted Read More …
1 (18.25 ounce) package Pillsbury Plus white cake mix 1/2 cup margarine or butter, softened (divided) 1-1/4 cups rolled oats (divided) 1 egg 1 (21 ounce) can cherry pie filling 1/2 cup chopped nuts 1/4 cup firmly packed brown sugar Read More …
Source: Salt Creek Restaurant, Breckenridge, Colorado 1 (18.5 ounce) box German chocolate cake mix 1 cup chopped nuts 1/3 cup plus 1/2 cup evaporated milk, divided 1/2 cup melted butter 60 vanilla caramels, unwrapped (one 14 ounce package) 1 cup Read More …
Source: The Melting Pot Restaurants, Inc. 2 ounces melted milk chocolate 2 ounces caramel syrup 1 ounce chopped pecans 1/3 ounce 151 rum (may substitute with other flambe liquor) Using a double boiler fondue pot, heat mixture of chocolate and Read More …
1/2 cup white chocolate 1/4 cup milk 1/4 cup premium cherry pie filling 2 tablespoons rum, 151 proof, for flambé Sliced strawberries and bananas, pineapple chunks, marshmallows, cubes of pound cake or cheesecake for dipping Soften chocolate in the microwave. Read More …
3/4 cup sweet real butter 4 to 6 large onions, thinly sliced 2 quarts beef broth 1 teaspoon seasoned chicken stock base White pepper, to taste Round French or sourdough bread, sliced 1-inch thick Jack cheese slices, 1 ounce each Read More …
Source: The Melting Pot – Scottsdale and Ahwatukee, Arizona 4 to 6 ounces white wine (Chablis) 1 teaspoon minced garlic Approximately 2 cups cheese (mixture of Gruyere, Emmenthaler Swiss – add 1 teaspoon flour to mixture) 1 teaspoon marinara sauce Read More …
Source: Swiss Haven Restaurant, Greenwood Village 8 ounces good quality chocolate (i.e. Lindt or Toblerone) 8 ounces heavy whipping cream 1 shot Grand Marnier or liqueur of choice Heat cream and liqueur in dessert fondue pot on medium heat. Add Read More …
Source: Frank Sanchez, Taqueria Azteca, Milwaukee, Wisconsin 1/2 cup water 1/4 teaspoon orange liqueur 2 cups flour 1 tablespoon granulated sugar 1 egg 1 tablespoon cold margarine or solid vegetable shortening Oil for frying 1 cup granulated sugar 1 tablespoon Read More …
Source: Bandera Restaurant, Los Altos, California 1-1/2 ounces softened butter 2 cups chopped onions 1 cup chopped celery 2 tablespoons chopped garlic 1 teaspoon black pepper 1/2 teaspoon rubbed sage 12 ounces crouton bread cut into 1 x 2-inch pieces Read More …
Source: Executive Chef Christian Delouvrier, Lespinasse, New York City Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes. 5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons Read More …
Adapted from a California restaurant recipe, this dish features a quartered turkey breast marinated in a raspberry vinegar sauce, then grilled over hot coals. Serve Grilled Turkey Breast with Spicy Tomato Aspic or Minted Bulgar Salad for a healthy meal. Read More …
3-3/4 cups Lemon Juice 10 cups Olive or Vegetable Oil 3/4 cup Sugar 1/3 cup Salt 1/3 cup Dry Mustard 2-1/2 tablespoons Pepper 3/4 cup Crushed Garlic Grated Lemon Peel Combine ingredients in a sealed container. Shake well before serving Read More …
1-1/2 cups Lemon Juice 4 cups Olive or Vegetable Oil 1/3 cup + 1 tablespoon Sugar 2 tablespoons Salt 2 tablespoons Dry Mustard 1 tablespoon Pepper 1/3 cup + 1 tablespoon Crushed Garlic Grated Lemon Peel Combine ingredients in a Read More …
1/4 cup Lemon Juice 2/3 cup Olive or Vegetable Oil 1 tablespoon Sugar 1 teaspoon Salt 1 teaspoon Dry Mustard 1/2 teaspoon Pepper 1 tablespoon Crushed Garlic Grated Lemon Peel Combine ingredients in a sealed container. Shake well before serving Read More …
1 cup granulated sugar 1-1/2 cups red wine vinegar 4 teaspoons salt 4 teaspoons freshly ground black pepper 2 cups vegetable oil In food processor, combine sugar, vinegar, salt and pepper. Slowly add oil, mixing until combined. If a food Read More …
Source: Chef Wes Stepp, Kelly’s, Outer Banks, North Carolina 1 cup diced and seeded cucumbers 3 tablespoons diced red onions 3 tablespoons diced sweet red and yellow peppers 1 tablespoon cilantro (fresh and chopped) 1 teaspoon granulated sugar 2 tablespoons Read More …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
Source: as prepared by Chef Chris Hastings, Hot and Hot Fish Club 1 pound venison sausage, cut into one inch pieces 10 bone rack of venison loin chop 5 each duck leg and thigh (browned) and split 5 each whole Read More …
Source: Chef Stephan Pyles, Star Canyon Restaurant, Dallas, Texas 4 red bell peppers, roasted, peeled and pureed, divided 3 cups heavy cream 1 tablespoon roasted garlic puree 4 egg yolks 1/2 cup yellow cornmeal 1/2 teaspoon cayenne powder 3 tablespoons Read More …
Source: Ettore’s, Sacramento, CA Pastry 8 ounces unbleached white flour about (1-1/2 cups) 1/2 teaspoon fine sea salt 5 ounces unsalted batter (10 tablespoons), cut into 1-inch pieces and chilled. 4 to 5 tablespoons cold water Caramel Filling 8 ounces Read More …
Source: Geronimo, Santa Fe, New Mexico Crust About 11 (4 3/4- by 2 1/4-inch) graham crackers 1/4 cup pine nuts 2 tablespoons granulated sugar 1 stick (1/2 cup) unsalted butter Into a food processor crumble graham crackers and finely grind Read More …
Almond Tart Dough 3/4 cup (1-1/2 sticks) unsalted butter 2/3 cup confectioners’ sugar 1 large egg 1/2 teaspoon salt 1/2 teaspoon natural vanilla extract 2-1/2 cups all-purpose flour 1/4 cup almond meal (1/2 cup sliced almonds and 1 tablespoon confectioners’ Read More …
Peking Duck was created in 1855 in the Pen Yee Restaurant and was for the wealthy, with chefs needing to train for 3 months on the preparation of this dish. Preparing Peking Duck at home is time consuming but worth Read More …
1 4-1/2 to 5 lb duck 1 teaspoon Salt 8 Green onions 2 (1/4 in) sliced gingerroot 3 tablespoons Honey 2 tablespoons Cornstarch 1 can Oven-ready biscuits 1 small can plum sauce Yield: 4 servings A day in advance, clean Read More …
Source: Dalvay By The Sea – Prince Edward Island, Canada Pudding 1-3/4 cups packed pitted dates (about 10 ounces) 2 cups water 1-1/2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1/2 teaspoon Read More …