Free Recipes Archive
2 wild ducks quartered oranges chopped celery 3/4 cup cooking sherry 3/4 cup orange juice Soak ducks in salt water all night. Drain and rinse ducks. Salt and pepper ducks inside and out. Stuff them with oranges and celery. Place Read More …
1/4 cup Grand Marnier 1/2 teaspoon Cornstarch 1 teaspoon English Mustard 1 cup Orange Juice 1/2 cup Vinegar 1 tablespoon Butter 3 tablespoons Sugar 2 cups Brown sauce; or chicken stock 1/2 cup Onion; chopped 1/2 cup Celery; chopped 1/2 Read More …
Yield: 4 Servings 1 Duckling; thawed & quartered 1/4 teaspoon Black pepper 1 tablespoon Oregano, dried 1/2 tablespoon Basil, dried 4 tablespoons Dijon mustard 1/3 c Parmesan; grated 1/3 c Vermouth, dry 1/4 c Parsley, chopped; (garnish) Preheat oven to Read More …
Yield: 4 servings 1 each Duck, fresh, eviscerated 5 each Onions, medium, sliced 2 each Apples, large 20 each Pecan Halves 1/3 cup Water 4 tablespoons Maple Syrup 1 each Orange Rind, grated 1/3 cup Butter, softened 2 each Sage, Read More …
For Sauce 1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium red onion, quartered 3 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4-1/2 cups spring water 1/4 stick butter 6 large garlic cloves, sliced Read More …
10 Lb. Goose — dressed Salt To Taste 1 Cup Molasses 2 Tsp. Bottled Hot Pepper Sauce 1 Tsp. Fresh Gingerroot — finely chopped 1/2 Tsp. Black Pepper — coarsely 1 Tsp. Garlic — chopped Small Apples And Grapes For Read More …
1 duck, about 5 pounds, fresh or frozen 1 tablespoon salt 1 scallion 3 slices fresh ginger Glaze: 1 tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce Few sprigs fresh cilantro, for garnish Thaw the duck, if Read More …
1 duckling rubbed inside and – out with 2 tablespoons salt 2 tablespoons sherry 2 tablespoons hoisin sauce 2 tablespoons dark corn syrup 1 teaspoon five spice powder 1 tablespoon ground brown bean sauce Rub duck inside and out with Read More …
2 tablespoons Soda 4 Apples 4 Sm Onions 12 Slices bacon 1-1/2 Cups Sherry 1-1/2 Cups Orange juice Serving Size : 8 Soak ducks for 2 hours in pan of water to which 2 tablespoons of soda has been added. Read More …
2 each Ducks, 4-5 pounds, excess fat removed salt lemon juice, fresh black pepper, freshly ground 3 each red onions, sliced 3 each carrots, sliced 1 each orange, halved Preheat oven to 425 degrees F. Pat ducks dry. Trim wing Read More …
1 Cup honey 1 Cup white vinegar Enough water to cover the goose (4 to 6 quarts) 10 Pounds Fresh Goose 2 Tablespoons salt 2 Tablespoons freshly ground black pepper 2 bay leaves 2 Tablespoons dried thyme 2 Tablespoons dried Read More …
Goose 6 cups Breadcrumbs 3 tablespoons Sage 1/2 cup Chopped cooked bacon 4 ounces Butter 4 Finely chopped shallots 2 Eggs Salt and pepper 1/2 Lemon Yield: 4 servings Wash and dry goose. Cut off any excess fat from around Read More …
A 9 lb goose will serve 4-6 people, a 11 lb bird will serve 6-8, and a 13 lb bird 8-9 people. Before roasting, remove any surplus fat from inside the body cavity, then prick the skin, rub in salt Read More …
1 cup Dry Vermouth 2 cups Beef Bouillon 40 to 50 pitted Prunes 12- to 14-lb. Goose Liver from the Goose, minced 2 tablespoons Onion, minced 2 tablespoons Butter, divided 2/3 cup Port Wine, divided 8 ounces Goose Liver Pate Read More …
12 pounds goose, (with neck and giblets; reserve liver for another use) 3 onions 2 celery ribs 3 bread slices, (any type), about 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port 1/3 cup Read More …
Stuffing 1 quart fresh oysters with juice chopped 1/4 cup (1/2 stick) butter 2 small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 1 14-ounce bag cubed herbed stuffing mix 1-1/2 tablespoons rubbed or ground dried sage Read More …
STUFFING 1/4 Cup unsalted butter, (1/2 stick) 2 Small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 1 Bag Cubed Herbed Stuffing Mix 14 Ounce 5-1/2 Tablespoons rubbed or ground dried sage 3/4 Teaspoon salt 1/2 Teaspoon Read More …
1 Canadian goose salt and pepper 2 tablespoons parsley 1 onion, quartered 2 apples, quartered 2 tablespoons bacon drippings 3 tablespoons butter 2 slices bacon 2 tablespoons finely chopped onion 1 carrot, coarsely chopped 1 whole stalk celery, sliced 1/2 Read More …
1 duck, 4-5 lbs. (1800-2250g) 2 tablespoons wine, 1 tablespoon salt 1 green onion, pat flat 2 slices ginger root, pat flat 1/4 teaspoon five-spice powder or pepper 4 toothpicks 4 tablespoons honey Rub the seasoning in cavity and on Read More …
This is a great, yet simple recipe for roasting your Muscovy duck. Makes 2 servings 1 Muscovy hen salt and pepper 1/2 red onion 1 orange, or 2 tangerines, each cut in half Preheat your oven to 400 degrees F. Read More …
3/4 lb (325 g) sausage, hot or mild 4 tablespoons (60 ml) butter 1 medium onion, chopped 2 stalks celery, chopped 5 cups (1.25 L) toasted white bread cubes 1 large apple, peeled and chopped 1/2 teaspoon (2 ml) dried Read More …
10 each Slices, White Bread 1 cup Dried Currants 4 each Apples, Peeled, Sliced 1 tablespoon Dried Thyme 4 tablespoons Melted Butter 1 tablespoon Vegetable Oil 1 each Goose (8 – 10 lbs) 1 each Chopped Onion 1 each Chopped Read More …
Yield: 8 Servings 2 tablespoons Olive oil 2 tablespoons Minced shallots 1/2 c Chopped leeks, white part Only 4 c Fresh spinach, cleaned And stemmed 1 tablespoon Minced garlic 1-1/2 c Chevre cheese 5 lb Leg of lamb, boned and Read More …
Roast Lamb, Danish Style Remove the fell and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 350 F, then drain off the fat. Combine an onion, a carrot and a stick of celery, all Read More …
1 leg Lamb 1 bunch fresh Sage 1 clove Garlic 2-3 tablespoon Olive Oil 1 Lemon (juice only) Few sprigs of fresh Rosemary (roughly chopped) 2 rashers streaky Bacon (or Pancetta*) cut up. Rock Salt Potatoes – as many as Read More …
2-1/2 Pound lamb leg joint 4 tablespoons passata or creamed tomatoes 3 clove garlic, crushed salt and black pepper 3 Ounce sun-dried tomatoes, chopped into small pieces Preheat the oven to 350F/180C/Gas mark 4-5 Weigh the joint and calculate the Read More …
1 saddle of lamb weighing about 3kg (6lb) 3 cloves garlic; cut into slivers Salt and freshly ground pepper 1 cup beef stock 1 cup Madeira FOR TOMATOES 8 medium tomatoes, peeled Salt and freshly ground pepper 30g (1oz) butter Read More …
serves 4 4 lamb racks 1 large sweet potato 10 heads of collard greens 4 ripe tomatoes olive oil mesquite seasoning gumbo file powder 1 small chili 1 clove garlic Season and roast lamb rack to desired level (suggest medium Read More …
Yield: 4-6 Servings 6-7 pound leg of lamb, butterflied (ask your butcher to do this) Salt and freshly ground pepper 1 clove garlic, quartered 2 Tablespoons olive oil 1-1/2 teaspoons dried Greek oregano, crumbled 2 cups dry white wine, plus Read More …
1 Leg of lamb (about 5 pounds) 2 large cloves of garlic, cut into thin slices 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 2 Tablespoons chopped shallots 2 tablespoons fat 3/4 cup chicken stock 2 Tablespoons peanut oil Read More …
A simple recipe with sensational flavor! 1 leg of lamb (about 5 lbs) 3 cloves garlic, slivered 1/2 cup fresh lemon juice 1.5 teaspoon dried rosemary 1.5 teaspoon coarsely ground black pepper Coarse salt to taste Remove lamb from refrigerator Read More …
Yield: 12 servings 3/4 c Chopped onion 1/3 c Chopped celery 2 Cloves garlic, minced 1/4 c Olive oil 2 Beaten eggs 10 oz Frozen chopped spinach, Thawed 1/4 c Snipped parsley 3 tablespoons Fresh snipped basil 1/4 teaspoon Dried Read More …
1 leg of lamb or mutton, boned and rolled (4 to 5 pounds) 4 or 5 slices of bacon, cut in strips 3 tablespoons hot or sweet mustard, or as needed salt 3 tablespoons butter or bacon fat 1 onion, Read More …
1 4-5 lb crown roast of lamb, Shaped and tied, with bone tips Frenched and trimmings ground 1/2 cup Butter or margarine 1/2 cup Finely chopped onion 3/4 cup Finely chopped celery 1 teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon Read More …
1-1/4 lb. Sweet Potatoes; scrubbed, cooked, peeled, and mashed 1 Crown Roast of Lamb with 16 Cutlets Salt and freshly ground Black Pepper 2-1/2 tablespoon Sherry 2 whole Eggs, slightly beaten 1 cup Onion, finely chopped 2 tablespoons fresh Parsley, Read More …
1 Shoulder of lamb, 4 lb 1 cup Fresh breadcrumbs Pinch mixed herbs 2 tablespoons Butter, soft 1-1/2 lb Potatoes, peeled, sliced 1 large onion, diced 1 large cooking apple* 10 oz Chicken stock *Peeled, cored and sliced. Servings: 6 Read More …
Makes 6 to 8 servings 2 heads of garlic 2 tablespoons olive oil, divided 2 tablespoons butter 1 cup Panko bread crumbs 3 tablespoons chopped herbs (rosemary, basil and thyme) 1 Lamb crown roast, cap removed from ribs salt and Read More …
Makes 8 to 10 servings Preparation time: 40 minutes Cook time: 1 hour 1 Lamb leg, boned and trimmed 2/3 cup dried apricots, snipped into 1/4-inch pieces 2/3 cup dried cranberries 1 tablespoon olive oil 1/4 cup finely chopped red Read More …
Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish. 1 leg of lamb, rolled if desired salt and pepper 1 teaspoon Read More …
4- to 5-pound boneless pork roast 1 teaspoon salt 1/2 teaspoon ground black pepper 3 garlic cloves, slivered 1/2 pound bacon 1/4 cup fresh sage leaves 16 small red (new) potatoes, with skins Preheat oven to 375°F. Trim as much Read More …
The exceptionally fine aroma of this home-made vinegar makes the effort involved in preparing it well worth while. It can also be made with blackberries or blackcurrants. Fruit vinegars make delicious dressings for modern gourmand salads made with shellfish, raw Read More …
Chef Scott Conant L’Impero, New York City Cumin-Spiced Roast Chicken Yield: 2 servings Freshly grated nutmeg 1 1/2 tsp. Whole cloves 1 tsp. Whole cumin seeds 1 tsp. Olive oil 2 Tbsp. plus 2 tsp. Whole chicken, split, boned 1 Read More …
Makes 24 servings Rosemary Mustard Butter: 1 teaspoon shallot, chopped 1-1/2 teaspoons garlic, chopped 1 tablespoon mustard seed 1/2 ounce rosemary stems 1 bay leaf 1/2 cup mushroom stems 1/2 cup white wine 1/2 cup champagne vinegar 2 tablespoons Dijon Read More …
1 onion, sliced 3 garlic cloves, minced 6 chicken legs, thighs or breasts 3 carrots, cut into large pieces 4 potatoes, cut into large pieces 2 yams, cut into large pieces – dried rosemary – – dried dill – – Read More …
About 2 kg. of chicken, 1 carrot, 1 heart of celery, parsley, 1 onion, 100 gr. of grated caciocavallo cheese, 400 gr. of breadcrumbs, 2 lemons, origanum, oil, salt and pepper. Boil the chicken in a pan with minced onion, Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
1 beef roast (bottom round, lean chuck or other less tender cut works well) 12 oz Coca Cola 1 pkg dry onion soup mix Place roast in a baking dish. Sprinkle the onion soup mix over the roast. Pour in Read More …
1 (5 to 6 lb.) boneless beef rib eye roast 1 teaspoon paprika 1/2 teaspoon garlic powder 1 cup soy sauce 3/4 cup vinegar Trim fat from meat. Combine ingredients. Pour mixture over meat. Marinade in refrigerator overnight. Remove meat Read More …
CHIEF’S SAUCE 1/2 cup Bar-B-Q sauce 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 clove Garlic, chopped fine Dash of thyme, basil and oregano 3 or 4 pounds arm or blade pot roast Place roast in Dutch oven or Read More …
5-6 lb boneless roast 2 teaspoon garlic salt 1 onion, chopped 2 tablespoon liquid smoke 1/2 cup water 1 cup ketchup 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1/4 cup brown sugar Simmer the first five ingredients in a Read More …