Free Recipes Archive
1/2 cup diced cooked lobster 1 cup flaked cooked crabmeat 1 tablespoon chopped peeled fresh tomato 1/2 teaspoon chopped chives or green onion tops 1/4 teaspoon crumbled dried tarragon 1/2 teaspoon salt 3 tablespoon mayonnaise 1/4 teaspoon chili powder 1 Read More …
2-1/2 cups cheese crackers, finely crushed 1/2 cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried rosemary leaves 1 teaspoon grated lemon peel 1/2 teaspoon baking soda 1-1/2 cups Read More …
2 cups Plus 1/4 cup milk, divided 2/3 cup Packed dark brown sugar 1/4 cup Cornstarch 2 Egg yolks 2 tablespoons Butter Whipped cream for garnish, optional Heat 2 cups milk with sugar in a medium saucepan just until it Read More …
Source: Schreiner’s Restaurant, Fond du Lac, Wisconsin 3 ounces coarsely crushed Ritz crackers 1/2 cup coarsely chopped walnuts plus finely chopped walnuts for garnish (divided) 1 teaspoon baking powder 1/3 cup egg whites 1 cup granulated sugar 1/2 pint whipping Read More …
12 Ritz Crackers 1/4 cup peanut butter, divided use 48 small pretzel sticks 1 tablespoon Halloween sprinkles 12 currants Spread each of 6 crackers with 1 teaspoon of the peanut butter; cover with second cracker to form “spider’s body.” Insert Read More …
6 Ritz Crackers 2 tablespoons peanut butter 12 raisins 3 maraschino cherries, halved 6 pretzel twists, halved Spread crackers with peanut butter for “reindeers’ heads.” Add raisins for “eyes,” cherry halves for “noses” and pretzel twist pieces for “antlers.” makes Read More …
Go figure – their beef broth requires beef and chicken and their chicken broth requires veal and chicken… Source: The Ritz Carlton Cookbook by Helen Ridley pub Lippincott 1968 2 quarts 1 whole fowl, cleaned and trussed (or 3-1/2 pounds Read More …
1 bunch (4 to 5) leeks 3 tablespoons butter 4-1/2 cups chicken broth or canned 4 medium potatoes, peeled and thin sliced Salt and pepper 3 cups light cream 1 tablespoon chopped chives Remove green tops from leeks and wash Read More …
Pierre Demers, chef of Montreal’s Ritz-Carlton Hotel, prepares this glaze for ham 1 cup brown sugar 2 tablespoon English mustard 1 cup beer Mix the sugar, mustard and beer thoroughly, then remove surplus fat from the cooked ham, cover with Read More …