Free Recipes Archive
Serves: 6 people (depends on the size of the chicken) 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon paprika 1/2 tsp.salt 1/4 tsp.pepper Grated zest of 1 orange and 1 lemon 4-1/2 to 5 lb. broiler-fryer 4 ozs. Read More …
Source: Dinosaur Barbecue – Syracuse, NY The Chicken 1 chicken (3-1/2 pounds or so), cut into 8 pieces 1 cup Mojito Marinade (see below) 1 large onion, sliced in 1/2-inch rounds 2 tablespoons chopped fresh Italian parsley or cilantro The Read More …
1 cup light brown sugar 2 teaspoons ground cumin seed 2 teaspoons ground coriander 20 slices bacon, thick sliced 4 tablespoons chili powder 2 teaspoons cumin seed 1/2 teaspoon cayenne pepper Place an oven rack in the center of the Read More …
Serve this delightful frittata for brunch, lunch or dinner. Mellow leeks and roasted red peppers combine with Swiss chard for an elegant light entre. Swiss chard comes in many varieties; be on the lookout for the red-tinged ruby chard or Read More …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …
2-1/2 lb. Yellow potatoes (red or white ok too) 1/4 cup olive oil (vegetable oil) 2 shallots finely chopped 1 clove of garlic (minced) 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon fresh black pepper 2 Read More …
2 lb (1 kg) small new potatoes, washed and dried 8 to 12 cloves garlic (or more to taste), peeled 1 tablespoon olive oil 1 teaspoon (5 ml) fresh rosemary, finely chopped OR 2 teaspoon (10 ml) dried rosemary, crushed Read More …
2 lb unpeeled red potatoes; cut into 1-1/2-inch dice 3 tablespoon olive oil 1 teaspoon paprika 3 teaspoon crushed rosemary; divided 1 teaspoon crushed garlic 1/2 teaspoon salt If you have time, soak the diced potatoes in water to cover Read More …
2 packages refrigerated meat or cheese filled tortellini (8 oz / 225 g) 2 jars roasted red sweet peppers, drained (12 oz / 340 g) 250 ml onion, chopped 1 cup 4 garlic cloves, minced 30 ml butter 2 tbsp Read More …
2 lbs. (1 kg) potatoes 1 head garlic 1 tablespoon (15 ml) olive oil 1/4 (60 ml) cup sour cream 4 tablespoon (60 ml) butter (Milk or cream if needed) Salt and white pepper to taste Separate head of garlic Read More …
2 pounds small new red potatoes, unpeeled 2 tablespoons olive oil 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 large red onion, coarsely chopped 3/4 cups chicken stock 2 tablespoons chopped fresh parsley Preheat oven to 425°F. Scrub the Read More …
8 small – medium potatoes 2 tablespoons olive oil sea salt; to flavour 1 tablespoon dried herbes de Provence Yield: 4 servings Preheat oven to 190 C / 375 F / Gas 5. Cut each potato into thin slices only Read More …
1 lb small red potatoes 1 tablespoon olive or vegetable oil 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoon grated parmesan cheese Cut the potatoes into 1/4 inch thick slices; toss with oil. Place in a single layer in a Read More …
Source: Piñon Grill at Regal McCormick Ranch Resort & Villas – Scottsdale, Arizona 8 ounces fingerling potatoes (quartered red skin potatoes can be substituted), thoroughly scrubbed 1 teaspoon garlic, minced fine Kosher salt Freshly ground black pepper 4 teaspoons olive Read More …
3 tablespoons butter 1/2 cup sliced shallots 1-1/2 cups Arborio rice 3/4 cup sliced shitake mushrooms 1-1/2 tablespoons chopped roasted garlic 1/2 cup dry white wine 5 to 6 cups rich vegetable or chicken stock, divided 1/4 cup freshly grated Read More …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
.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 …
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 …
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 …
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 …
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 …
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 …
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 …
A tangy medley of thinly sliced eggplant, zucchini, tomatoes, beets and A.1. Sauce. plum tomatoes, sliced, grilled 3 lb. or 2 qt. red beets, sliced, grilled 2 lb. + 6.4 oz. or 2 qt. eggplants, sliced, grilled 2 lb. or Read More …
Nothing says “fall” like pumpkin pie spice and apple cider. With a simple plus two, those ingredients move Open Pit Restaurant Recipe Barbecue Sauce into holiday territory. Yield: 16 servings OPEN PIT Original Restaurant Recipe Barbecue Sauce 2 cups apple Read More …
Serves: 24 1 1/2 cups miso 1/2 cup sugar 6 cups sake 6 lbs. Alaska Halibut fillets, cut in 24 pieces, 4 oz. ea. 72 ea. clams, steamers, scrubbed 12 cups chicken broth 2 cups dried orzo pasta 6 ea. Read More …
Serves: 24 12 Tbsp. olive oil 4 ea. fennel bulbs, sliced thin 12 ea. lemons, 4 sliced thin, 2 for juice 8 oz. fennel seeds 12 ea. cloves garlic, rough chop 2 ea. Whole Alaska Sockeye Salmon, 7-8 lbs. or Read More …
1 205-300 lb pig (hoof weight) Scald and scrap pig Split back bone down the middle from the inside. DO NOT CUT THE SKIN Place additional grill under pig Spread-eagle over large covered grill for 10-12 hours. Cook at 250 Read More …
Serves: 24 (4 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 3 lbs. (4 ea.) puff pastry, frozen, thawed, 10″ x 15″ sheets 1 egg, beaten 2 Tbsp. milk, whole 6 Tbsp. Read More …
2-1/2 cups uncooked specialty wild rice blend (such as Uncle Ben’s) 2-1/2 cups apple juice 2-1/2 cups low-salt chicken broth 1 tablespoon olive oil 2 pounds skinned, boned chicken breast, cut into bite-size pieces 1 cup sliced green onions 4 Read More …
Oven roasted, not boiled, which can be helpful when figuring out your cooking plans. serves 100-120 40 pounds small red potatoes, halved or quartered 2-1/2 cups olive oil 2-4 tablespoons dried thyme or Italian or Greek herbs 7 pounds (20) Read More …
Chef Mark Miller Zona Mexicana (Compass Group, The Americas Division) Yield: about 1 gallon Fresh corn, shucked 9 cups Unsalted butter 3 Tbsp. Large garlic cloves, minced 3 Fresh mushrooms, diced 6 cups Salt 1/2 tsp. Black pepper 1/4 tsp. Read More …
Catalonians eat this dish as a first course or as an accompaniment to meats. The special characteristic of these roasted vegetables is their smoky flavor, since orthodoxy demands roasting them over embers (the Catalan word escalivar means ‘to roast over Read More …
1 (5 to 6-pound) whole roasting chicken, cut into serving pieces Fresh lemon 2 teaspoons ground ginger – divided use Salt and freshly ground pepper to taste 1/3 cup vegetable oil 1/4 cup honey Preheat oven to 350*F (175*C). Place Read More …
8 onions 25 ml butter 2 tbsp 10 ml sugar 2 tsp 15 ml balsamic vinegar 1 tbsp 5 ml olive oil 1 tsp 50 ml water 1/4 cup salt & pepper to taste 50 ml red pepper, cut into Read More …
1 large head cauliflower, cut into florets 45 ml olive oil 3 tbsp salt & pepper to taste 5 ml paprika 1 tsp 2 pepper 1/2 tsp In a large bowl, combine oil, salt, pepper and paprika. Add cauliflower and Read More …
1.7 kg beets, including greens 3 1/2 lb 150 ml sour cream 2/3 cup 25 ml horseradish 2 tbsp 2 ml lemon zest, freshly grated 1/2 tsp 15 ml fresh chives, minced 1 tbsp Cut the greens from beets, leaving Read More …
1.7 kg beets, including greens 3 1/2 lb 150 ml sour cream 2/3 cup 25 ml horseradish 2 tbsp 2 ml lemon zest, freshly grated 1/2 tsp 15 ml fresh chives, minced 1 tbsp Cut the greens from beets, leaving Read More …