Free Recipes Archive
2 x 10 ounce packages chopped, frozen spinach 1/2 cup shredded Parmesan cheese 2 x 10 ounce jars Alfredo sauce 1 cup diced artichoke hearts 1 teaspoon Tabasco sauce 1/2 teaspoon lemon juice Thaw, drain and squeeze dry the spinach. Read More …
3 cups ranch dressing 1/4 cup roasted green chiles (I’m sure canned would be ok) 1/4 cup sliced jalapenos (from a can) 3 tablespoons fresh cilantro leaves 1/2 tomato, diced (preferably Roma) Pulse all ingredients in a blender in batches Read More …
1 jar of either Taco Bell or Frito Lay Salsa y Queso (cheaper brands don’t taste the same) 1 package frozen chopped spinach, thawed and excess water squeezed out Mix together in microwave-safe bowl. Heat through. Serve with tortilla chips. Read More …
3 ripe Haas avocados 1 tablespoon warm water 1 small tomato, finely diced 1 small onion, finely diced Pinch of salt Spoon out avocado and mash. Add water to pulp and blend until soft and smooth. Stir in tomato and Read More …
1/2 cup dried red bell peppers 1/2 cup sun-dried tomatoes 1/2 cup canned mushroom pieces 1/2 cup canned artichoke hearts 1 small onion 2 small carrots, parboiled 1/2 cup green olives, stuffed or pitted 2 tablespoons commercial minced garlic 3 Read More …
Source: The Golden Lemon – St. Kitts, British West Indies 6 bacon slices 1-1/2 cups finely chopped onion (about 1 medium) 2 tablespoons minced garlic 1 tablespoon chili powder 1 tablespoon ground cumin 2 (19 ounce) cans white beans such Read More …
Yield: 6 servings 1 tablespoon olive oil 1 pound ground beef 1 cup finely chopped onion 1 clove garlic, finely chopped 1 teaspoon salt 1/4 teaspoon mixed Italian seasoning 1/2 teaspoon oregano leaves 1/4 teaspoon thyme 1/2 teaspoon Spanish paprika Read More …
Source: Avanti Restaurant of Distinction, Phoenix and Scottsdale, Arizona 1 large eggplant 1/4 cup extra-virgin olive oil 8 ounces lasagna noodles, cooked 6 ounces grated Parmesan cheese (1 cup) Salt and pepper, to taste Prepare grill. Peel and slice eggplant Read More …
4 to 5 russet potatoes, unpeeled 1 to 1-1/2 cups flour (divided) 1 egg 1 tablespoon salt Pinch of black pepper 1/2 teaspoon grated onion Stuffing croutons (do not use seasoned croutons) Cook potatoes in boiling water until tender; drain Read More …
Source: Mader’s German Restaurant Milwaukee, Wisconsin 4 to 5 Idaho potatoes, washed (unpeeled) 1 to 1-1/2 cups flour, divided 2 eggs 1 teaspoon salt White pepper to taste 1 tablespoon finely diced onion 2 teaspoons dried marjoram 2 teaspoons chopped Read More …
An upscale comfort food, reddened by tomato and shaped as a heart, is what restaurateur Andre Rochat devised in his tomato risotto. His eponymous restaurants are at 401 S. Sixth St. and in the Monte Carlo, 3770 Las Vegas Blvd. Read More …
Source: Paula Deen 6 cups peanut oil 1-1/2 cups self-rising cornmeal 1/2 cup self-rising flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 small onion, chopped 1 cup buttermilk 1 egg, lightly beaten Using a deep pot, preheat oil for Read More …
Source: One of the signature dishes of the Trey Yuen Restaurant – Cuisine of China Pot Sticker Filling 2 cups ground turkey (or 1 cup ground turkey and 1 cup small bay shrimp) 2 cups finely chopped bok choy (blanch Read More …
Cream of Garlic Soup is one of the signature dishes at Chef Susan Spicer’s wonderful French Quarter restaurant Bayona. This is rumored to be that signature recipe. Makes 8 servings 2 pounds onions, peeled and roughly chopped 2 cups garlic, Read More …
2 potatoes 3 tablespoons margarine 2 cups chopped white onion 2 tablespoons all-purpose flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potato flakes 1 teaspoon salt 3/4 teaspoon ground black pepper 1/2 Read More …
This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll Read More …
Source: Ludger Schultz, Ludger’s Restaurant, Tulsa, Oklahoma 1 small onion 1/2 pound green or red grapes 1 cup white wine 4 ounces butter 1 small head cabbage Sauté onion in butter. Add chopped cabbage, wine, and grapes. Cook until tender. Read More …
Source: Tequila Grill, Phoenix, Arizona 5 (8-12 count) shrimp 1 ounce shallots, chopped 1/2 ounce garlic, chopped 2 ancho chiles, chopped 1 teaspoon salt and pepper 3 ounces white wine 1 lime, juiced 3 ounces garlic butter 2 ounces baby Read More …
Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California 1 pound shrimp (16/20 size) 2 cups Cajun BBQ sauce (see recipe below) 1/2 pound butter 1 tablespoon garlic Juice of 2 lemons 2 ounces oil, vegetable or your Read More …
Source: Floyd Cardoz of Manhattan’s Tabla 2 tablespoons extra-virgin olive oil 1 tablespoon finely ground black pepper 1 tablespoon ground coriander 1 pound large shrimp, shelled and deveined 1 tablespoon fresh lime juice Sea salt In a large, shallow dish, Read More …
Source: Shalimar’s Indian Restaurant, Louisville, Kentucky 5 cups milk 1 pound peeled, grated carrots (5 cups) 1 (14 ounce) can sweetened condensed milk 1 to 2 tablespoons granulated sugar 2 teaspoons melted clarified butter, or ghee (see note) 4 tablespoons Read More …
Source: Chef Amarin Reelachart of Eurasia, Virginia Beach, Virginia Marinade 8 cloves garlic, crushed 2 tablespoons cilantro, minced 1 teaspoon white pepper 1/2 teaspoon salt 1-1/2 teaspoons granulated sugar In a large bowl, combine all marinade ingredients and mix well. Read More …
Source: Chef Bill Minder – Zia Marie’s, Virginia Beach, VA 1/2 pound pancetta (unsmoked Italian bacon), sliced very thin 2 pounds jumbo shrimp 1/2 cup butter 1/2 cup extra virgin olive oil Juice of 4 lemons 1/4 cup diced garlic Read More …
Source: Xochimilco Mexican Restaurant, Sacramento, California 2 tablespoons butter or 2 ounces oil 3 ounces bell pepper, sliced 3 ounces onion, sliced 1 tomato, diced 1 teaspoon garlic, minced 5 ounces tomato sauce 8 to 10 shrimp 1 teaspoon ground Read More …
Source: Xochimilco Mexican Restaurant and Grille, Sacramento, California 6 ounces shrimp whole, peeled and cleaned 3 ounces whole scallops 1/2 large bell peppers, sliced (green and red) 1/2 onion, sliced 1 zucchini sliced 1 large carrot sliced Heat 3 tablespoons Read More …
Source: Randy Waidner, Executive Chef for Chicago’s Weber Grill Restaurant Sauce 1 (12 ounce) bottle mild chili sauce 2 tablespoons fresh lemon juice 1 tablespoon mayonnaise 2 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/4 teaspoon Read More …
Source: The Anchorage – Beaufort, South Carolina Tomato Sauce 1 large onion, chopped 3 tablespoons olive oil 3 garlic cloves, minced 2-1/2 (14 to 16 ounce) cans whole tomatoes, including juice 1 (6 ounce) can tomato paste 1 cup dry Read More …
Jumbo shrimp, butterflied (instructions follow) 1 egg, lightly beaten Yellow corn flour Salt and pepper Vegetable oil Sauce Hellmann’s or homemade mayonnaise Louisiana mustard (such as Zatarain’s) Freshly prepared horseradish Fresh celery with leaves, finely chopped Fresh parsley, finely chopped Read More …
1/4 pound butter 1 cup chopped green bell pepper 1 cup chopped onions 1 cup diced celery 1 cup diced shallots 2 cups chopped canned tomatoes 1 cup tomato purée or 2 tablespoons tomato paste 3 pounds peeled and de-veined Read More …
Source: Dona Maria Restaurant, Las Vegas, Nevada 1 cup white wine 1/2 bell pepper, cut into strips 1/4 onion, cut into strips 1 tablespoon butter 2 cloves crushed garlic 2 tablespoons tomato sauce 1/2 cup jalapenos 6 to 8 prawns Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 6 (8-inch) flour tortillas 6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as needed Shrimp Filling 1 pound thawed shrimp, diced 1/2-inch 2 teaspoons fresh garlic, chopped fine 1 teaspoon Read More …
Source: California Fresh, Rancho Cordova, CA 3 tablespoons low sodium soy sauce 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon minced, peeled fresh ginger 1/4 teaspoon crushed red pepper 1 pound shrimp 1 cup coarsely chopped green onions 1 Read More …
Source: Chef Jim Turknett, Chanterelle Restaurant, Sacramento, California Puerto Rican Shrimp 6 large shrimp, peeled and deveined 1 cup dark rum 1 star anise 1 cinnamon stick 6 juniper berries 1/2 lemon, zested 1 clove 1/2 bay leaf 1/2 cup Read More …
Source: Chez Piggy – Kingston, Canada 28 medium shrimp, peeled 8 tablespoons olive oil Salt, to taste 2 tablespoons chile peppers, coarsely chopped 2 tablespoons garlic, coarsely chopped Heat a heavy cast iron skillet until hot, add olive oil. When Read More …
Source: Chef Todd Bolton – Chino Latino – Minneapolis, Minnesota Pineapple Curry Sauce 1 quart coconut milk 2 cups crushed pineapple 1-1/4 tablespoons red curry paste 2 cups fish sauce 1/3 cup granulated sugar Combine all the ingredients in a Read More …
Source: Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California Yields 9 servings NOTE: For bread that is sweeter and more tender, use the largest measure of sugar. 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons or 1/3 Read More …
The secret is in using a cast iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, Read More …
1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately Read More …
Source: Blue Pete’s Restaurant – Virginia Beach, Virginia 2 to 3 medium sweet potatoes 1/2 cup butter or margarine 1/2 cup granulated sugar 2 tablespoons milk 1 teaspoon salt 3-1/2 to 4 cups all-purpose flour 4-1/2 teaspoons baking powder Boil, Read More …
Source: Paula Deen 2 cups biscuit mix (suggested: Bisquick) 3 ounces cream cheese Milk, to moisten Flour Preheat oven to 375 degrees F. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to 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 …
6 cups cooked long-grain wild rice 1/2 cup roughly chopped dates (pits removed) 1 cup diced carrots 1/2 cup diced green onions 1 cup vinaigrette dressing (from following recipe or purchased) 1/2 cup chopped, toasted pecans Mix together the rice, Read More …
Salad 1 pound bow tie pasta 1 small bag baby carrots 1 pound fresh or frozen peas 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 cup grated Parmesan Reggiano 1/2 cup fresh minced flat leaf parsley Louis Read More …
Source: Aunt Pittypat’s Pantry – Glendale, Arizona 1 (20 ounce) can crushed pineapple 1 large box raspberry gelatin 8 ounces cream cheese, softened 2 tablespoons mayonnaise 1 (16 ounce) can whole berry cranberry sauce 2 cups chopped walnuts 2 cups Read More …
Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of Read More …
2 tablespoons oil 1-1/2 pounds ground beef 1/2 teaspoon salt 1 can onion soup 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon black pepper 2 teaspoons cocoa 2 cans kidney beans 1 (6 ounce) can tomato paste 1 Read More …
Source: Harry Caray’s Restaurant, 33 W. Kinzie Street, Chicago 2 large potatoes 2 tablespoons olive oil 5 whole cloves garlic 1 (3 pound) broiler-fryer chicken, cut up 1 teaspoon dried oregano, crushed 1/2 teaspoon garlic powder 1 cup dry white Read More …
Source: Chef Abraham, Harry Caray’s, Chicago, Illinois 4 boneless chicken breasts (7 ounces each) Salt and pepper 12 ounces sauteed spinach 1 red pepper, roasted, peeled and quartered 12 ounces goat cheese 8 ounces Parmesan 4 teaspoons chopped Italian parsley Read More …