Free Recipes Archive
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …
Servings: 2 Hard Rock Cafe Seasoning Salt 2 hamburger patties 2 hamburger buns Lettuce to taste Red onion rings to taste Tomato slices, 1/4-inch thick, to taste Pickles, 1/4-inch thick, to taste 1 yellow onion, 1/2-inch thick slices 1 tablespoon Read More …
These are chicken tenders rolled in bread crumbs and deep fried, served with a sauce of yellow mustard, honey, and mayonnaise. 2 pounds chicken tenderloins Vegetable oil for frying Crumbs 1 egg 1/4 cup milk 1/2 cup all-purpose flour 1/2 Read More …
3 cups Pale Ale 4 cups water 2 pounds plus 6 ounces flour 2 tablespoons baking soda 1 tablespoon salt 2 tablespoons paprika 4 ounces granulated sugar, by weight 2 thick salmon steaks Cooking oil (can use canola, or other) 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 …
This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Number of Servings: 6 1/4 lb Butter 1 each Med. onion, grated 2 teaspoon Dried mustard Dash Tabasco sauce 1 each Juice of Read More …
Serves: 6 to 8 2 pounds rock shrimp, peeled and deveined 1/4 cup butter 1/2 cup green bell pepper, diced 1/2-inch 1/2 cup onion, diced 1/4-inch 1/4 cup celery, chopped fine 1 clove garlic, minced 2 tablespoons all-purpose flour 1 Read More …
1/2 cup curry paste, recipe to follow 2 tablespoons coconut milk 2 tablespoons fresh lime juice 2 tablespoons fish sauce 1/2 pound rock shrimp, rinsed and drained 1/2 pound shanghai egg noodles, blanched and refreshed 1 cup chopped garlic chives Read More …
Source: Chef Robert McGrath – Roaring Fork Restaurant, Scottsdale, Arizona 1 tablespoon corn oil 3 large yellow onions, chopped 1 tablespoon garlic, minced 1/4 cup poblano chiles, roasted and diced 1/4 cup dark beer 4 ancho chiles, toasted and minced Read More …
2 cups granulated sugar Heavy cord 1 cup water Yield: 1 Servings The book says to put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on Read More …
Boil water in a pan, distilled works best. (food coloring optional) Add all the sugar the water will absorb. Let mixture cool. Suspend a rope or string in glass or jar. Pour mixture in. Wait until all of the water Read More …
Source: Head Chef Chip Fegert, Rock Bottom Restaurant & Brewery 4 tablespoons sun-dried tomatoes, reconstituted in hot water 1 cup mayonnaise 1 cup sour cream 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish 1/4 cup green onions Read More …
Source: Chef Domingo Maceda, Rock Bottom Brewery 1 cup tomatoes, drained and diced 4 ounces frozen spinach, thawed and squeezed dry 1/2 cup sweet red peppers, drained and diced 1-1/2 cups yellow onions, minced 1-1/2 cups half-and-half 3-3/4 pounds pepper Read More …
Yield: 4 quarts 6 ounces (3/4 cup) butter 1/2 cup olive oil 12 ounces (3/4 pound) finely chopped yellow onion 2-1/2 ounces (1/4 cup plus 1 tablespoon) chopped garlic in oil 6 ounces flour 1 quart chicken consomme 1-1/2 quarts Read More …
Creole Tomato Sauce 3 ounces olive oil 1 pound yellow onion 1/3 cup chopped garlic 2 quarts tomato sauce 3 cups Zinfandel 1 1/2 cups clam broth 1/8 cup lemon juice 1/2 cup sun dried tomatoes 1/8 cup fresh basil Read More …
Makes 8 servings 1 unbaked pizza dough shell, 12-inch 1/2 tablespoon olive oil 1/2 tablespoon garlic, finely chopped 1/2 cup red onion, finely chopped 1 California Avocado, cut into 1/4-inch dice 1/2 cup roasted red bell pepper, coarsely chopped 4 Read More …
1/2 pound rock shrimp, cooked and chopped 4 ounces spinach, chopped 1 cup ricotta cheese 1/2 cup cottage cheese 1/4 cup mozzarella cheese 1 teaspoon fresh garlic, chopped 1 egg 2 tablespoons basil, chopped 8 sheets phyllo dough 1/4 cup Read More …
1 (8 -14 lb) beef brisket 1/4 cup paprika 1/3 cup kosher salt 2 tablespoons sugar 2 tablespoons brown sugar 3 tablespoons cumin 2 tablespoons chili powder 2 tablespoons ground pepper 2 tablespoons cayenne 1 tablespoon onion powder 1 tablespoon Read More …
Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded Read More …
Source: Rock Bottom Restaurant and Brewery – Milwaukee, Wisconsin 2 pounds venison tenderloin Kosher salt to coat venison 1 cup butter to sauté vegetables 4 cups diced yellow onions 4 cups diced celery 4 cups diced carrots 1-1/2 quarts mixed Read More …
6 to 8 slices bacon 1 cup yellow onions, diced 2/3 cup all-purpose flour 6 cups hot chicken stock 4 cups baked potatoes, peeled and chopped 2 cups heavy cream 1/4 cup parsley, chopped 1-1/2 teaspoons granulated garlic 1-1/2 teaspoons Read More …
Source: The Rock Bottom Brewery 10 ounces angel hair pasta 1 cup salsa cruda 2 basil leaves, fried 1/4 ounce asiago cheese, grated Salsa Cruda with Smoked Tomatoes 3 Roma tomatoes, halved and smoked 1/2 red onion, julienned 5 fresh Read More …
Source: Brett Freifeld, Chef, Hard Rock Café, Orlando 1 quart hot water 1 quart apple-cider vinegar 1/2 cup Tabasco® sauce 1/2 cup granulated sugar 1 pork shoulder, boned (approximately 3 pounds) In a large bowl, add vinegar, Tabasco sauce and Read More …
Source: Patinette at the Museum of Contemporary Art, Los Angeles, California Yield: 24 cups 2 pounds rigatoni, cooked 1 cup corn kernels, grilled 1/2 cup yellow onions, sliced, grilled 1/2 cup green onions, sliced, grilled 1 cup red onions, sliced, Read More …
3 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon salt 1 cup unsalted butter 10 tablespoons water 2-1/2 pounds sour cream 3 eggs 3 cups granulated sugar 2 tablespoons vanilla extract 1-1/2 teaspoons salt 12 Granny Smith apples 4 Read More …
3/4 cup (8 ounces) bittersweet chocolate 3/4 cup unsalted butter, cut into 2-inch cubes 3 cups granulated, white sugar 2 cups flour 1 tablespoon vanilla extract 4 eggs 2-1/2 cups white chocolate chips Melt the bittersweet chocolate and butter in Read More …
2 cups self raising flour 1/4 teaspoon mixed spice 1/3 cup butter 1/3 cup castor sugar 2tbsp sultanans (white raisins) seedless 2tbsp currants 1tbsp mixed peel 1 egg (beaten) 1/2 cup milk Preheat oven to 220c (425f), sift flour and Read More …
Castle Rock Bed-N-Breakfast Newell, South Dakota Cut bacon into small strips and fry. Drain and set aside. Mix together the following: 2 egg yolks beaten 1 cups milk 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1/4 cup Read More …
1 quart apple juice 1 quart apple cider 8 oranges 4 lemons 16 cinnamon sticks (10 for garnish) 8 whole cloves 6 whole allspice berries 1/4 teaspoon mace In a large pot, combine apple juice and cider. Wash and slice Read More …
1 yellow onion, sliced into 1/2-inch rings (hold in cold water, discard cores) Flour to coat 3 eggs blended with 1/2 cup milk (makes an egg wash) Bread crumbs to taste Vegetable oil for deep frying 1/2 cup kosher salt Read More …
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …
Servings: 100 Portions (7 Pans) Portions: 1/2 Hen Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 50 hens (68 lb 12 oz) rock cornish hens, thawed 2/3 cup (7 oz) salt 1 tablespoon pepper, black Read More …
Servings: 100 Portions (7 Pans) Portions: 1/2 Hen Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 50 hens (68 lb 12 oz) rock cornish hens, thawed 2/3 cup (7 oz) salt 1 tablespoon pepper, black Read More …
1 yellow onion, sliced into 1/2-inch rings (hold in cold water, discard cores) Flour to coat 3 eggs blended with 1/2 cup milk (makes an egg wash) Bread crumbs to taste Vegetable oil for deep frying 1/2 cup kosher salt Read More …
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …
2 cups self raising flour 1/4 teaspoon mixed spice 1/3 cup butter 1/3 cup castor sugar 2tbsp sultanans (white raisins) seedless 2tbsp currants 1tbsp mixed peel 1 egg (beaten) 1/2 cup milk Preheat oven to 220c (425f), sift flour and Read More …
Source: Rock Bottom Restaurant & Brewery – Ahwatukee, Arizona 2 tablespoons salt 3 tablespoons baking powder 1-1/4 pounds flour 6 tablespoons grated Cheddar cheese 6 tablespoons granulated sugar 1/4 diced sweet red pepper 1/4 cup chopped scallions 2 cups beer Read More …
1 yellow onion, sliced into 1/2-inch rings (hold in cold water, discard cores) Flour to coat 3 eggs blended with 1/2 cup milk (makes an egg wash) Bread crumbs to taste Vegetable oil for deep frying 1/2 cup kosher salt Read More …
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …