Free Recipes Archive
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Source: Brian Berry, executive chef, Sheraton Baton Rouge Convention Centre Hotel 5 large cloves fresh garlic, peeled 4 tablespoons olive oil 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 5 1/2-inch thick eggplant slices Read More …
Source: Chef Michael Loupe of Casino Rouge, Baton Rouge, Louisiana 6 ounces lump crabmeat 8 ounces (50-60 count) shrimp, peeled and uncooked 8 ounces crawfish tails 8 ounces scallops 16 ounces fettuccine 2 tablespoons red bell pepper 2 tablespoons green Read More …
4 large or 6 small pears 1 cup Burgundy or claret wine 3 Tablespoons. granulated sugar 1 1-inch stick cinnamon Small piece of lemon rind Pare pears; leave small ones whole; halve and core larger pears. In skillet, combine wine, Read More …
2 eggs 3 – 4 tablespoon French dressing 1/2 medium onion, minced black pepper, to taste dash hot sauce, if desired In lightly oiled microwave-safe dish, thoroughly beat together ingredients. Microwave at half power, covered, for approx. 5 – 6 Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …