Free Recipes Archive
1 large head cabbage 1/3 cup slivered almonds 1/2 teaspoon fennel seeds, ground 1/2 teaspoon fines herbes 1/4 teaspoon ground thyme 1/4 teaspoon ground black pepper 1/8 teaspoon ground cinnamon 2 tablespoons butter or margarine 1-1/2 cups cooked rice (cooked Read More …
3 pounds cooked chicken 1 tablespoon garlic salt 4 cloves garlic 3/4 cup vegetable oil 1/2 cup yellow onions; finely chopped 1 teaspoon ground ginger 1/2 green pepper; finely chopped 1 no. 2 can whole tomatoes 2 6 oz cans Read More …
250g (8 oz) lean pork, cut into bite-size pieces 2 onions sliced into crescents 2 potatoes, cubed small 1 carrot, cubed small 1 large apple, minced 2 tablespoons curry powder 2 tablespoons flour 3 cloves garlic, minced 4 cups (1 Read More …
Source: Chef Chai Chaowasaree, Chai’s Island Bistro 2 cups sticky rice (mochi rice) 1/4 cup black beans 1/4 cup taro, diced 1/2 cup coconut milk 1 cup granulated sugar 2 tablespoons water 1 vanilla bean Pinch of salt 10 stalks Read More …
1 lb Dried red beans 1 lb Tasso, or smoked sausage 2 each Medium onions, chopped fine 1 each Large bell pepper, chopped 2 teaspoon Salt 1 teaspoon Ground black pepper 1/2 teaspoon Cayenne pepper 1/2 teaspoon White pepper 2 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 …
6 medium yellow onions, plus 1/2 cup finely diced onion 4 tablespoons plus 2 tablespoons unsalted butter 1/2 pound wild rice Preheat oven to 275 degrees. Peel onions. Place 6 whole onions in heavy medium pot or casserole with a Read More …
Serving Size : 12 15-1/4 ounces canned whole kernel corn drained 15 ounces canned black beans, rinsed and drained 4 ounces canned diced green chiles 1 medium onion, chopped 1 red bell pepper, chopped 2 cups converted white rice 15-1/2 Read More …
3 (16 ounce) cans red beans (2 cans with liquid, 1 can drained ) 1/2 to 3/4 pound smoked ham hock 1-1/4 cups water 1/2 teaspoon onion powder 1/2 teaspoon garlic salt 1/4 teaspoon red pepper 1/2 teaspoon salt or Read More …
2 cups cooked orzo 1 cup cooked wild rice 1/4 cup diced red onions 1/4 cup currants 1/8 cup fresh corn niblets 1/4 cup toasted almonds 1 tablespoon chopped parsley 3 tablespoons diced red peppers 3 tablespoons diced yellow peppers Read More …
2 cups basmati rice 2 tablespoons vegetable oil (or grapeseed oil) 3 whole green cardamom pods one 2 inch stick of cinnamon 1 large shallot peeled and cut into slivers 1 cup (tightly packed) chopped fresh dill 1 teaspoon salt Read More …
1 medium onion, chopped 3 garlic cloves, finely chopped 1 large bell pepper, green, cut into 1/2 inch pieces 2-1/2 cups basic chicken stock, see recipe 5 scallions, finely sliced 1 cup brown rice, long grained 3 Italian plum tomatoes, Read More …
4 cups short-grain rice water SEASONED VINEGAR: 1/2 cup rice vinegar 4 tablespoons sugar 2 tablespoons mirin (sweetened rice wine) 2 teaspoons salt Wash the rice until the water runs almost clear. Drain. Let sit for at least 30 minutes. Read More …
4 cups cooked converted or parboiled rice (1 cup uncooked) 1 cup frozen peas, thawed 2 tablespoons finely grated carrot 2 eggs, beaten 1/2 cup diced onion (1/2 small onion) 1-1/2 tablespoons butter 2 tablespoons soy sauce salt pepper Cook Read More …
Source: Daniel Olivella, executive chef, B-44 Bistro, San Francisco 1 pound fresh squid, cleaned and cut up 1 pack squid ink 1 pound cuttlefish, cleaned and cut up 18 clams 2 onions, finely diced 1 to 2 cups rice, preferably Read More …
Makes 6 servings 1 cup canned no salt kidney beans 6 cups water 1 16 ounce can canned tomatoes, no-salt-added, chopped 4 cloves garlic, finely chopped 2 cups onions, chopped 1 cup celery, chopped 1 bay leaf 2 teaspoons dried Read More …
12 oz Cajun Red Beans 3 tablespoon Canola oil 1 c Onions, chopped 2 c Tomatoes, chopped 2 cl Garlic, pressed 1/4 teaspoon Cayenne pepper 1/4 teaspoon Black pepper Salt to taste (add just before serving) 4-1/2 c Water 1 Read More …
1 cup wild rice 2 large oranges 1/2 cup orange juice 1/3 cup raisins 2 tablespoons capers 1-1/2 tablespoons olive oil 1-1/2 tablespoon, balsamic vinegar (or to taste) salt and freshly ground black pepper 3 scallions, finely chopped 1/2 bunch 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 …
2-1/4 cup chicken broth 1/4 cup white wine 1/2 cup butter 1 cup brown rice 1/4 cup chopped onion 1/2 teaspoon chopped garlic 2 tomatoes, peeled, chopped 1/2 teaspoon oregano 1 salt and pepper to taste 1 teaspoon lemon juice Read More …
3/4 lb. pork boneless loin, cut into 1/2 inch pieces 1/2 cup coarsely chopped red onion 2 cups water 1 cup uncooked regular long-grain rice 3/4 cup thick-and-chunky salsa 1/4 cup peach and apricot preserves 1 to 2 tablespoon lime Read More …
You can buy the Sweet rice (looks and smells almost like Thai Jasmine rice) at any oriental store. This is how I make my “Kaoneaw Mamong” (literally, sticky rice with mangoes.) 3 cups of sweet rice 1 can of coconut Read More …
25 g butter 15 g dried morel mushrooms 7 g dried porcini mushrooms 1 large fresh open mushroom; cut into bite size pieces 6 medium button mushrooms; sliced 1 small butternut squash; peeled, seeded, diced 500 ml chicken stock 750 Read More …
1/4 teaspoon ground superfine mustard 1/4 teaspoon minced ginger 1/2 teaspoon minced or crushed garlic 1 teaspoon molasses 1-1/2 tablespoons lite soy sauce (more added at table as desired) Canola cooking spray 1/3 cup egg substitute salt and pepper to Read More …
4-1/2 cup Water 1-1/4 teaspoon Salt 3/4 cup Green lentils 2 cup Basmati rice 1 teaspoon Saffron threads 1 tablespoon Plus 1 teaspoon unsalted butter 1 lg Onion, peeled, halved, and thinly sliced 1/2 teaspoon Garam Masala 1/4 teaspoon Freshly Read More …
1 shallot, sliced thin 1 tablespoon olive oil 1-1/2 teaspoons mustard seeds 1/2 cup jasmine or long-grain white rice 1 teaspoon salt 1 cup water 1/4 cup thinly sliced scallion greens In a 1-1/2 quart heavy saucepan cook shallot in Read More …
3 tablespoon Safflower oil. 2 tablespoon Red curry paste. 8 oz Broccoli, steamed. 1 c Cauliflower, steamed. 2 lb Cooked long grain rice (2 cups). 2 tablespoon Finely chopped shallots. 2 Red chilies, seeded and finely chopped. 2 md Onions, Read More …
1 cup Uncooked rice 4-1/2 cups Warm water 3/4 cup Sugar 1 teaspoon Vanilla extract Yield: 1 quart Place rice in a large bowl. Pour warm water over rice. Set aside and soak six hours or overnight. Pour into blender Read More …
1-3/4 cups buttermilk baking mix 1/2 to 1 teaspoon ground cinnamon 1 cup skim milk 4 large egg whites, lightly beaten 1-1/2 cups cooked brown rice 3/4 cup unsweetened applesauce Vegetable cooking spray Reduced-calorie syrup (optional) Margarine (optional) Combine baking 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 …
1 medium onion, chopped 3 garlic cloves, finely chopped 1 large bell pepper, green, cut into 1/2 inch pieces 2-1/2 cups basic chicken stock, see recipe 5 scallions, finely sliced 1 cup brown rice, long grained 3 Italian plum tomatoes, Read More …
Yield: 6 Servings 3 large Green peppers, cut in half lengthwise 1 lb Lean ground beef 2 cup Cooked rice 1 teaspoon Onion powder 1 teaspoon Ground thyme 1/2 teaspoon Salt 1/4 teaspoon Garlic powder 1/4 teaspoon Ground black pepper Read More …
4 medium red or green peppers 225 g lean minced beef 1 medium onion; chopped 75 g mushrooms; sliced 225 g freshly cooked rice; (about 100g raw) 2 medium tomatoes; skinned and chopped 2 teaspoons Worcestershire sauce salt and freshly Read More …
4 medium red or green peppers 225 g freshly cooked rice; (about 100g raw) 75 g mushrooms; sliced and cooked 50 g peas; cooked 100 g Lancashire cheese; grated * 1/2 teaspoon mustard; ready made 150 ml single cream salt Read More …
1 cup wild rice 1/4 cup butter 2 cups onions, chopped 1 cup pearl barley 8 cups carrots, potatoes, parsnips, squash, etc. cut in chunks 1 teaspoon salt 1/4 teaspoon pepper 3 cups chicken broth 1 cup apple cider Rinse Read More …
1 can 10 3/4 ounces condensed Cream of Mushroom soup 1 cup Milk 1 tablespoon Butter 1 teaspoon Salt 3/4 teaspoons Caraway Seed 2/3 cups Regular Rice 2 packages Frozen Brussels Sprouts 10 ounces each, cut in half About 40 Read More …
30 ounce can of Red beans 1 teaspoon white pepper 4 tablespoons butter 1/4 teaspoon paprika dash of cayenne dash of garlic powder 1-1/2 cups converted rice cooked Pour beans with there liquid into a saucepan and cook over medium Read More …
2 teaspoons vegetable oil 1/2 cup red onion, finely chopped 1/2 cup orange juice 1/4 cup lime juice 1/4 tablespoon chopped fresh cilantro 1/2 teaspoon ground red pepper, (cayenne) 1 red bell pepper, finely chopped (1 cup) 1 papaya, peeled, Read More …
Yield: 8 to 10 servings 1 pound dried red kidney beans 2 quarts water 6 tablespoons bacon drippings, divided 4 cloves garlic, minced 1 large onion, chopped 2 green bell peppers, chopped 2 red bell peppers, chopped 6 to 8 Read More …
1 cup uncooked long grain rice 2-1/4 cups water 2 to 3 tablespoon onion or vegetable soup mix 1/4 teaspoon salt 2 cups frozen corn, peas or mixed vegetables In a saucepan, combine rice, water, soup mix and salt; bring Read More …
Chef John Besh is Executive Chef as his flagship New Orleans restaurant, August. Chef John Besh believes any celebration in Louisiana is centered around food, none more than Mardi Gras. “Each dish, cocktail or beverage has a particular place and Read More …
Serving Size : 4 4 medium bell peppers 1 teaspoon oil 1/2 cup onion, chopped 1 teaspoon minced garlic 1 small zucchini, diced 14-1/2 ounces whole tomatoes, in thick puree 1/2 teaspoon Italian seasoning 1 cup corn, fresh or frozen Read More …
1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 cup green and red bell pepper, finely chopped 1 large tomato, diced 1 cup vegetable juice 1 cup precooked lentils 2 cooked, peeled hot chilies, finely Read More …
Beans 1 30 ounce can or 2 15 ounce cans red kidney beans, undrained 1-1/2 teaspoons white pepper 1/4 teaspoon paprika 4 tablespoons (1/4 cup) butter 1/4 teaspoon garlic powder Rice 1-1/2 cups quick cooking rice (Minute Rice or Uncle Read More …
7 cups water 2 cups wild rice (about 12 ounces) 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded 2 tablespoons (1/4 stick) butter 2 cups finely chopped onions 2 teaspoons crumbled dried sage leaves Read More …
1/4 cup butter or margarine 1/4 cup all-purpose flour 1/4 teaspoon Salt 1/4 teaspoon white pepper 2 cups milk 1 cup (4 oz.) Sargento. Chef Style Shredded Cheddar Cheese 3 cups cooked wild rice (prepare in advance and refrigerate) 1 Read More …
1 tablespoon olive oil, divided 1 cup chopped onion 7 cups finely chopped zucchini (about 2 pounds) 2 large garlic cloves, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups cooked Arborio or other short-grain rice (about 1/2 cup uncooked Read More …
A room-temperature or cold rice salad is a good accompaniment for many dishes. This one, made with garden-fresh peas and corn, is great with grilled fish or roasted lamb. Yield: 6 Servings Dressing: 3 Tablespoons white wine vinegar 1 clove Read More …
1.75 L water 7 cup 500 ml wild rice 2 cup 3 small acorn squash, cut in half & seeded 25 ml butter 2 tbsp 500 ml onions, finely chopped 2 cup 10 ml dried sage leaves, crumbled 2 tsp Read More …
1/3 cup sliced green onions 1 clove garlic, minced 2 tablespoons butter or margarine 7 cups shredded cooked chicken 1 tablespoon chili powder 2-1/2 cups chicken broth, divided 1 16 ounce jar picante sauce, divided 1 cup uncooked long-grain rice Read More …