Free Recipes Archive
90 ml olive oil 6 tbsp 6 small unpeeled beets, scrubbed & tops trimmed 10 shallots, peeled 150 ml pecans 2/3 cup 25 ml red wine vinegar 2 tbsp 1 large garlic clove, minced 2 small head leaf lettuce, torn Read More …
6 medium tomatoes Olive oil 10 fresh red or green jalapeno peppers 1/2 cup diced Spanish onion 2 cloves garlic 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 2 teaspoons salt 1-1/2 teaspoons mesquite-flavored liquid smoke Preheat a Read More …
3 cloves garlic, peeled 1 medium-size onion, quartered 3 large tomatoes 1 canned chopotle chile in adobo sauce 1/4 cup lime juice 2 tablespoons salad oil 1/4 cup packed fresh cilantro leaves Place a 10 to 12 inch uncoated frying Read More …
Source: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada 1 (5 to 6 ounce) halibut filet 1 baby fennel 4 to 6 stalks broccolini Salt Cracked black pepper Butter 3 clams 3 mussels 2 medium-size shrimp 1/2 cup vegetable Read More …
Chef Michael Bloise of Wish, Miami, FL Yield: 4 Servings Marshmallow: * 2 1/2 Tablespoons unflavored gelatin * 1/2 cup cold water * 1 1/2 cup sugar * 1 cup light corn syrup * 1/4 teaspoon salt * 1/2 cup Read More …
Chef Jeff McInnis of The DiLido Beach Club — Miami Beach, FL Yield: 10 Servings Preserved Lemon: 5 pounds salt 30 sticks cinnamon 1 cup star anise 1 cup Szechuan peppercorns 1/4 cup diced fresh ginger 1 cup lemongrass 1 Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 1 serving Squab: 2 squabs, legs removed 4 sprigs lemon thyme 2 cloves garlic Salt and pepper French Toast: 2 ounces foie gras Salt and pepper 2 Tablespoons brandy 2 1–inch Read More …
2 white bread slices, crusts trimmed 1 cup chopped fresh parsley 1 tablespoon grated Parmesan cheese 1 shallot, chopped 1 garlic clove, chopped 2 Cornish Game Hens 3 tablespoon extra-virgin olive oil 4 teaspoon Dijon mustard Blend bread, parsley, Parmesan, Read More …
By splitting and marinating some of the smaller game birds, such as quail, partridge, and dove (or combination thereof), not only does the flavor of the marinade permeate both inside and out more readily but the birds can be then Read More …
6 Cornish game hens Salt and pepper 1-1/2 lemons, cut into 6 quarters 1-1/2 small onions, cut into 6 quarters 6 tablespoons butter, softened One 2 inch knob fresh ginger, minced 1/4 cup Asian five spice powder 1/2 cup white Read More …
12 ounces ricotta 1/3 cup freshly grated Parmesan cheese 1 egg yolk, lightly beaten 1/4 cup finely chopped fresh basil 3 tablespoons finely chopped fresh parsley 1-1/2 tablespoons grated lemon zest 2 small cloves garlic 6 Cornish game hens Salt Read More …
6 Cornish game hens Salt and pepper 1-1/2 lemons, cut into 6 quarters 1-1/2 small onions, cut into 6 quarters 6 tablespoons butter 1/2 cup white wine Preheat oven to 350 degrees. Rinse the game hens and pat them dry. Read More …
1.5 L cauliflower, cut into florets 6 cup 40 ml olive oil 3 tbsp 1 ml dried thyme 1/4 tsp 5 ml salt 1 tsp 15 ml white wine vinegar 1 tbsp 15 ml lemon juice 1 tbsp 2 ml Read More …
1 Pheasant cut into serving quarters 1/4 cup Olive oil 12 Garlic cloves; unpeeled 2 cup Chicken stock OR low-sodium chicken broth 1/4 cup Fresh lemon juice 1/2 teaspoon Salt; or as desired 1 Lemon; yellow zest only 1/3 cup Read More …
Toss: 1 lb. Brussels sprouts, halved lengthwise 2 cups red onions, cut into wedges 8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) 2 T. olive oil Salt and pepper Simmer: 1/2 cup heavy Read More …
Serving Size : 8 1/2 cup apple jelly 3 tablespoons white wine 1 large garlic cloves, minced 1 tablespoon fresh thyme, chopped 2 teaspoons worcestershire sauce 1/4 cup olive oil 5 pounds cornish game hen Preheat oven to 375F. Combine Read More …
1/2 lb Fresh chestnuts 1/3 cup Unsalted butter 1/2 cup Chicken stock 1 cup Carrots; sliced 1/2 Celery root; peeled, sliced into 1/2 inch pieces Salt to taste Fresh ground black pepper 3 Sprigs fresh thyme 16 Pearl onions 1 Read More …
2 6-oz. cans Solid White tuna in Water, well-drained and flaked 1 12-oz. jar Roasted Red Peppers, drained, rinsed, and sliced (divided) 1 cup Red Onion, finely chopped 1/4 cup Capers, rinsed 1/4 cup Non-fat Plain Yogurt 1/8 cup fresh Read More …
2 lb. small red potatoes, scrubbed & quartered 1/4 cup olive oil salt & pepper to taste 1 tablespoon fresh chives, snipped 1 teaspoon fresh thyme, snipped 1 large head garlic, outer skin intact, tip removed 1 tablespoon balsamic vinegar Read More …
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
Source: Linda Crouse, Drooling Dog Barbecue – Sacramento, California 4 heads garlic, peeled 1/4 cup olive oil 1/2 cup butter, at room temperature 1/2 cup bleu cheese Place garlic on a sheet of foil. Drizzle with olive oil, then close Read More …
2 heads garlic 1-1/2 tablespoons extra virgin olive oil 1/4 cup water 3/4 cup butter 1 tablespoon chopped fresh chives Cut garlic heads in half crosswise and place in a shallow pan. Drizzle with oil. Add water to pan; cover Read More …
Makes about 2/3 cup 4 medium to large heads garlic 6 tablespoons (3/4 stick) unsalted California butter, at room temperature salt freshly ground pepper Preheat oven to 325OF. Using a sharp knife, slice off the top 1/4- to 1/2-inch from Read More …
2/3 cup coarsely chopped garlic 2 teaspoons extra-virgin olive oil 2 to 4 tablespoons cold water Preheat the oven to 325 degrees F. In a mixing bowl, toss the garlic pieces with the olive oil to coat evenly. Spread the Read More …
1 Tablespoon Virgin olive oil 10 Habanero chile peppers 1/3 Cup Virgin olive oil 1/4 Cup Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 Cup Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and Read More …
2 tablespoons whole coriander seeds 1 teaspoon whole black peppercorns 1/4 teaspoon whole fenugreek seeds (I use powdered) 1 tablespoon red paprika 1/4 to 1 teaspoon cayenne pepper (I use an Indian red pepper) 1/2 teaspoon turmeric. Set skillet over Read More …
500 g parsnips, cubed 1 lb 500 g carrots, cubed 1 lb 2 onions, cut into wedges 25 ml canola oil 2 tbsp 5 ml dried thyme 1 tsp 25 ml maple syrup or liquid honey 2 tbsp 10 ml Read More …
The Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted peppers. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble Read More …
6 pounds pork spareribs 1/2 teaspoon liquid smoke (optional) 1/4 cup Dijon-style mustard 2 tablespoons packed brown sugar 2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon salt Heat oven to 300 degrees Read More …
1/4 cup firmly packed brown sugar 2 tablespoons paprika 2 teaspoons salt 2 teaspoons dry mustard 2 bay leaves 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 cup Worcestershire Sauce 1/2 cup cider vinegar 2 cups tomato juice 1/4 Read More …
4 medium beets roasted, skinned and diced 2 teaspoons finely diced shallot 2 teaspoons grated fresh ginger 1 teaspoon finely diced jalapeno 1/2 teaspoon minced garlic 1/4 cup minced fresh mint 1/4 cup minced fresh cilantro 2 teaspoons lime juice Read More …
A creamy but light spread for crackers, this is also a wonderful dip for vegetables. This spread will keep, covered, several days in the refrigerator. 1 pound eggplant (see note) 1 large clove garlic, thinly sliced 1 bay leaf 2 Read More …
Lightly pink and slightly sweet, this will make a different addition to a party buffet with some French bread for dipping. 3 heads of garlic, papery outer skin rubbed off 1/2 cup extra virgin olive oil, divided 4 small or Read More …
1 large Spanish-style onion (about 12 to 16 ounces) Cooking oil spray 1/2 pound grated Jarlsberg or low-fat Jarlsberg cheese 3 tablespoons butter or margarine, softened 2 tablespoons roasted red or yellow pepper Dash garlic powder 3 to 4 drops Read More …
1 small head garlic 2 tablespoons olive oil, divided 1 medium red onion, cut into 1/2 inch slices 2 tablespoons balsamic vinegar, divided 1/2 pound ripe plum tomatoes, cut into 1/4 inch slices 1/2 small eggplant, peeled and cut into Read More …
1/2 cup sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced 1 medium onion, chopped 11 oz jar roasted sweet peppers, drained 2 ripe tomatoes, peeled and chopped 1 tablespoon balsamic vinegar 1/2 teaspoon sugar 1 teaspoon oregano salt Read More …
1/2 turkey breast, boneless (2-4 pounds) 3 tablespoon butter, softened 1/2 cup Dijon mustard 1/2 cup sour cream 1 teaspoon salt 1 teaspoon black pepper Preheat oven to 400. Rinse turkey breast with cold water; pat dry with paper towels; Read More …
1 4- to 16-lb. turkey, fresh or defrosted 2 carrots, peeled 2 celery stalks 1 small onion, quartered 1 large orange, thinly sliced Apple and Sausage Stuffing (see recipe) 1/4 cup unsalted butter, melted 1/3 cup orange marmalade 1/4 cup Read More …
1 (8 to 12) lb. turkey butter Rub or brush butter over turkey. Place turkey in roaster. Cover with 9 cups of water. Cover with foil and place in 200 degrees oven for 30 minutes. Then cook at 150 degrees Read More …
Makes 15 servings Roasted Turkey: 14 to 16 pound whole turkey, fresh or frozen (thawed) as needed salt and freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, chopped 16 ounces jellied cranberry sauce 1/3 cup light brown Read More …
1/4 cup red wine vinegar 3 tablespoons honey 1/2 teaspoon salt 1/2 ounce roasted garlic 3/4 cup virgin olive oil 1/2 lemon, juiced (no seeds) Place vinegar, honey, salt and roasted garlic in a food processor. Puree until garlic is Read More …
Servings: 4 1 whole caribou or venison backstrap or 1 beef tenderloin, butterflied vegetable oil seasoned salt * Italian seasoning ** Chile powder *** freshly ground coarse black pepper or 4 pepper blend Preheat oven to 475 F In a Read More …
Yield: 6 Servings Squash: 3 acorn squash 2 tablespoons olive oil 4 tablespoons butter Salt and pepper Thyme juslee: 10-12 pounds venison or veal bones 3 tablespoons butter 1 onion, diced 1/2 head celery, diced 2 carrots, diced 2 cloves Read More …
4 X 7 ounce venison chops (double chops off the rack) olive oil for searing 1 tablespoon fresh thyme 10 ounces veal stock 1/2 cup Ruby Port 2 small shallots chopped Heat heavy bottomed skillet over medium- high heat. Add Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Roasted Garlic Gnocchi: 5 Yukon Gold potatoes 20 cloves garlic, roasted and passed through a fine sieve 5 shallots, roasted, finely diced 1 bunch of parsley, finely chopped 1 Read More …
TART 1/2 pound frozen puff pastry, (thawed overnight in the refrigerator) 2 tablespoons softened European-style butter, (such as Keller’s) 3 bell peppers, (1 each red, green, and yellow) 1 Japanese eggplant or 2 small American eggplants 1/4 cup clarified European-style Read More …
1 teaspoon Salt 1/4 teaspoon Pepper 1 qt Bread stuffing mix 1 cup Chopped Clams with juice 1/4 c Butter 1/4 c Spicy V-8 Juice 1/4 teaspoon Paprika 1/8 teaspoon Thyme Season duck cavity with salt and pepper. Add butter, Read More …
Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts Read More …
3 tablespoons cracked black, white, and green peppercorns 2 tablespoons fresh thyme leaves 1/2 cup extra-virgin olive oil 1 tablespoon chopped garlic Salt and freshly ground black pepper 1 whole goose (7 to 10 pounds), cleaned 1 large yellow onion, Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …