Free Recipes Archive
Makes 5 servings 1 tablespoon olive oil 1 pound frozen lima beans, or up to 3-4 cups fresh favas, shelled an peeled 6 cloves garlic, large sized, peeled and halved or quartered lengthwise 1/2 cup green olive, pitted and sliced Read More …
Roasting onions, carrots, and other root vegetables is an easy way to bring out flavors. Be adventurous: Add other roastables such as celery, fennel, or even brussels sprouts! 2 tablespoons extra-virgin olive oil 2 large garlic cloves, minced 1 tablespoon Read More …
Yield: 4-6 Servings 2 large butternut squash 3 Tablespoons olive oil 2 Tablespoons Chinese five-spice powder Salt 3 large granny smith apples, peeled 3 Tablespoons butter 1 Tablespoon molasses 1 ounce pepitas 1 small bunch chives, cut on bias Preheat Read More …
Makes 10 servings 4 pounds medium-size red onions 3/4 cup olive oil salt and pepper 6 tablespoon butter 3 tablespoon sugar 6 tablespoon balsamic vinegar 1 tablespoon fresh parsley, chopped Preheat oven to 500F. Line 2 large baking sheets with Read More …
Yield: 8 Servings 8 Onions 1 tablespoon Butter 1 teaspoon Sugar 1 tablespoon Balsamic vinegar 1 teaspoon Olive oil 1/4 cup Water 1 teaspoon Dried marjoram 3/4 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup Slivered sweet red pepper Peel onions, Read More …
1-1/2 lb Carrots; peeled 2 tablespoon Olive oil Salt Freshly milled pepper 10 Or so tiny garlic cloves Several thyme sprigs Thyme or parsley; chopped Yield: 4 Servings Preheat the oven to 400 degree oven F. Toss the carrots with Read More …
2 cups thinly sliced yellow squash 1/2 teaspoon vegetable oil 1/4 teaspoon paprika 1/8 teaspoon salt 1/8 teaspoon garlic powder Cooking spray Preheat oven to 450 degrees. Combine first 5 ingredients in a large zip-top plastic bag. Seal bag; shake Read More …
Garlic cloves Olive oil Remove the loose outer leaves. Cut off the top of the bulb.Pierce the top of each clove to release steam as it bakes. Put 1/4 teaspoon of olive oil over each bulb and dot with butter. Read More …
3 large red bell peppers 3 tablespoon chopped fresh Italkian parsley 3 tablespoon drained capers 2 tablespoon extra-virgin olive oil 1-1/2 tablespoon minced garlic 2 teaspoon balsamic vinegar Char bell peppers over gas flame or in broiler until blackened on Read More …
1 pound parsnips, ends trimmed 1 pound cipolline onion, peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil coarse salt freshly ground black pepper Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Read More …
.2 Tablespoons olive oil 2-3 Tablespoons lemon pepper seasoning 1 Tablespoon dried rosemary, well crumbled 1 pound small red potatoes, unpeeled 1-1/4 pounds squash: zucchini, small pattypan, summer and/or crookneck (try to combine at least two varieties) 1 large red Read More …
2 1/2 pounds fresh asparagus; (about 30 large) 2 tablespoon olive oil 1/2 teaspoon Kosher salt 1/4 teaspoon black pepper; freshly ground 1/2 cup Parmesan Cheese; freshly grated 1 large Lemon; cut in wedges for serving Preheat the oven to Read More …
Cool guacamole goes great with a warm burger. Serves 2 1 pound Ground chuck, formed into 2 patties 1/4 cup Guacamole (prepared or homemade) 1/4 cup Roasted peppers (canned) Lettuce leaves Sliced onion Kaiser buns Grill the burgers. Lightly grill Read More …
2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dried thyme leaves 1 clove garlic, minced salt & pepper to taste 1/4 teaspoon brown sugar 2 cups cherry tomatoes 2 bunches asparagus In a small bowl; whisk oil with Read More …
1/2 teaspoon salt 1 pound turnips, peeled, cut into 2 x 1/2 x 1/2-inch strips 2 teaspoons dark Asian sesame oil 1 teaspoon ground ginger 1/8 teaspoon black pepper Heat oven to 375 degrees F. Bring 2 quarts water and Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
250 ml onion, chopped 1 cup 4 garlic cloves, minced 5 ml olive oil 1 tsp 5 yellow sweet peppers, roasted 3 cans vegetable or chicken broth (14 oz / 398 ml) 250 ml potato, diced 1 cup 15 ml Read More …
1 md Fennel bulb; trimmed and cut into 1/2-inch wedges 1 md Onion; cut into 1-inch wedges 2 tablespoon Olive oil 2 c Broccoli flowerets ( 8 oz) 2 md Red sweet peppers; seeded and cut into 1-inch pieces (about Read More …
This delicious recipe uses black fig vinegar, which is available in specialty and gourmet markets, in this recipe, and it is definitely worth seeking out. You can also make it with red wine or balsamic vinegar, as well as with Read More …
Delicious, when paired with Bella Sera® Delle Venezie Merlot 1 pkg. (10 oz.) salad greens 3 ounce Shredded Parmesan Cheese 1 cup seasons croutons Creamy Roasted Garlic Dressing Toss all ingredients in large bowl. Add dressing to taste. Caesar Chicken Read More …
2 large heads garlic 3 Tbls fresh lemon juice 2 Tbls olive oil, preferably extra-virgin Salt and Freshly ground pepper 1/2 ounce Parmesan cheese, shaved with a vegetable peeler or grated (about 1/4 C) Preheat oven to 400 degrees. Peel Read More …
6 small red onions, quartered 500 g potatoes, peeled & cut into large chunks 1 lb 30 ml olive oil 2 tbsp 1 garlic clove, crushed 5 ml fresh thyme 1 tsp 2 large zucchini, cut into large chunks 115 Read More …
2 lbs mushrooms, wiped clean, stems trimmed 4 large shallots, thinly sliced lengthwise 6 Tbls fresh lemon juice 2-1/2 Tbls fresh thyme, or 2 teaspoon dried thyme 1/4 teaspoon safflower oil 2-1/2 lbs broccoli, stemmed and cut into florets 1 Read More …
Pastry Chef Anthony Chavez 2941 2941 Fairview Park Drive Falls Church, VA 22042 Yield: 6 Servings Belgian Kriek Sorbet: 35 grams water 22 grams Sugar 22 grams glucose powder 0.7 grams sorbet stabilizer 69 grams Belgian Kriek beer Pistachio Sablé: Read More …
1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick 8 cups torn salad greens 3/4 cup prepared Italian dressing Roasted Vegetables: 16 small mushrooms 1 large red, yellow or green bell pepper, cut into 1-inch wide Read More …
1/4 cup pineapple juice 2 tablespoons fresh lemon juice 4 (6 oz) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon Combine the Read More …
Serves 4 1 bunch of asparagus (I think thicker is probably better for this), maybe 12 to 15 spears Olive oil Salt and pepper Salmon filets, about 1-1/2 to 2 lbs total, skin removed Juice from one lemon Some lemon Read More …
2 teaspoons minced peeled fresh ginger 1 teaspoon curry powder 2 (6-oz.) pieces center-cut salmon fillet with skin, patted dry 1 tablespoon olive oil 3 scallions, chopped Stir together ginger and curry and season with salt and pepper. Pat spice Read More …
Serving Size : 2 2 225 g (8oz) salmon fillets 400 grams duck or goose fat, (14oz) 12 medium shallots, unpeeled 2 bulbs garlic, unpeeled 250 milliliters fresh chicken stock, (9fl oz) 600 milliliters red wine, (1 pint) rosemary, flat Read More …
Smoke roasted salmon fillets 2 cups whole grain mustard 1/4 cup apple puree, Granny Smith apples 1/4 cup honey 1 bunch fresh dill, cleaned and finely chopped Combine mustard with apple puree and place over low heat, simmer or reduce Read More …
Serves 4 Roasted Salmon 4 x180g thick, mid-cut fillets wild Scottish salmon, skinned Salt and pepper, to taste Olive oil for pan-frying Béarnaise Relish 2 tarragon leaves 20g coarsely-ground black pepper Olive oil 500g shallots, sliced lengthwise 250ml clear chicken Read More …
16 medium new potatoes, washed 4 fillets of Atlantic salmon, boneless and skinless, about 6 to 8 ounces each Extra-virgin olive oil for rubbing on the salmon, plus 1/4 cup for the vinaigrette 2 tablespoons finely chopped shallots Salt and Read More …
4 salmon steaks (8 oz each and 1 inch thick) 1 teaspoon oil 2 teaspoon jarred minced garlic 2 teaspoon jarred minced ginger Preheat oven to 500 deg F. Coat the broiler pan and rack with cooking spray. Place salmon Read More …
4-6 ounces salmon, skinless Vegetable spray Salsa 1 yellow pepper 1 red pepper 1/2 green pepper 1/2 poblano pepper 2 tablespoons diced red onion 3 chopped green onions 1 tablespoon chopped fresh basil 1/2 ounce fresh cilantro (chopped) 1/2 tablespoon Read More …
Number of Servings: 4 2 tablespoon peanut oil PLUS 2 teaspoon peanut oil 1 shallot, chopped 1/3 cup mushrooms, coarsely chopped 1/2 cup pinot noir wine 5 each sprigs of fresh tarragon 5 each sprigs of fresh thyme 5 each Read More …
Source: Chef Dennis Colbert – Kincaid’s, Norfolk, Va 1 (7- to 7-1/2-ounce) salmon, skin-on-sides, steak, cut 1 to 1-1/2 inch thick 1/4 cup corning brine (recipe included) 1/4 ounce peppercorn crust (recipe included) 2 teaspoons honey 1/2 ounce pickled red Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
3 red peppers 2 onions 3 garlic 1 tablespoon oil pinch cayenne pepper 2 tablespoon tomato paste 3/4 cup dry white wine or chicken stock 4 boneless chicken breasts salt and freshly ground pepper chopped chives parmesan cheese Cut the Read More …
6 cups bread flour (or slightly more to bring dough to proper consistency) 2 tablespoons granulated sugar 1/4 cup lard 1 tablespoon salt 2 tablespoons wheat gluten 2 tablespoons yeast 2 cups warm water Grease a large bowl, and set Read More …
24 ounce Center cut Alaska Halibut 3/4 lb. Dry Great Northern beans 10 vine ripe tomatoes 2 cloves garlic 2 shallots 2 bouquet garnis (each one is 4 thyme sprigs, 2 bay leaves, 10 black peppercorns wrapped in cheesecloth) 4 Read More …
2 lg Red bell peppers 4 tablespoon Olive oil 2 teaspoon Garlic; finely minced 1/4 c Oil-packed sun-dried Tomatoes; finely minced 2 teaspoon Fresh lemon juice 1 teaspoon Grated lemon zest 1/4 teaspoon Cayenne pepper; or to taste 1/2 c Read More …
8 med. squid (calamari) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 garlic cloves, peeled and quartered Clean squid with the skin left on, tentacles reserved, bodies left whole. Preheat the oven to 425 degrees. Wash the squid inside Read More …
Serves: 2 Stuffing 1 pound blue crab meat 1 teaspoon shallot, minced 1 teaspoon parsley 1 tablespoon mayonnaise 1 tablespoon bread crumbs 1 whole egg 1 teaspoon lemon juice 1/8 teaspoon Worcestershire sauce Blend all ingredients except crab. Fold in Read More …
Chef Rob Reper – Mahi Mahi’s – Virginia Beach, Virginia 8 ounces jumbo flounder filet 2 tablespoons whole butter 1 ounce white wine Salt and pepper to taste 1 ounce olive oil 1/2 ounce garlic, minced 1 ounce rock shrimp Read More …
Makes 8 servings 1/4 cup balsamic vinegar 1 teaspoon fresh garlic, minced 1 teaspoon fresh ginger, chopped 1 teaspoon granulated sugar replacement, or 1/2 packet 1 teaspoon fish sauce 1 teaspoon light soy sauce 2/3 cup broth 1 tablespoon toasted Read More …
4 baby eggplant, stems removed and cut into 1 1/2-inch dice 4 sprigs rosemary and thyme (each), chopped 2 bay leaves coarse salt and freshly cracked black pepper 75 ml olive oil 0.3 cup 1 small red onion, cut into Read More …
3 large tomatoes (about 2 pounds), cut in half *, seeded 3 tablespoons olive oil 1 cup chopped onion 2 jalapeño chiles, seeded and chopped 2 cloves garlic, crushed 2 teaspoons chili powder 2 tablespoons red wine vinegar 1-1/2 teaspoons Read More …
1 lb Tomatillos, husked and washed 8 each Garlic cloves, peeled 2 each Jalapeno chiles, stemmed and seeded if desired 1 large Bunch cilantro, leaves only 3/4 cup lime jiuce 1 teaspoon Salt 1 avocado Preheat the broiler. Place the Read More …
1 Tablespoon Virgin olive oil 1/3 cup Virgin olive oil 6 Ripe plum tomatoes, halved Freshly ground black pepper 10 Habanero chile peppers 1/4 cup Lime juice (about 2 limes) 1/4 cup Chopped cilantro Combine tablespoon of olive oil and Read More …