Free Recipes Archive
from Chef Mike Potowski of Benjy’s – Houston, TX Yield: 4 Servings House-cured Hamachi: 1/2 pound kombu kelp Zest of 2 lemons Zest of 2 limes Zest of 2 oranges 1/2 cup sea salt 2 tablespoons sugar 1 jalapeno, minced Read More …
Source: Chef John Riley – Ruby’s Diner, Phoenix, Arizona 10 ounces salad mixture 1 chicken breast, grilled and cut into 1-inch cubes 2 ounces tomatoes, diced 2 ounces black beans, drained 2 ounces cheese 6 cucumbers, skinned and diced 2 Read More …
1 jar of either Taco Bell or Frito Lay Salsa y Queso (cheaper brands don’t taste the same) 1 package frozen chopped spinach, thawed and excess water squeezed out Mix together in microwave-safe bowl. Heat through. Serve with tortilla chips. Read More …
Makes 8 servings 2 drops orange oil 2 drops Banyuls vinegar 1/2 teaspoon finely grated ginger 2 teaspoons soy sauce 1/2 teaspoon finely crushed garlic 1 cup grapeseed oil salt and pepper to taste sliced ginger 8 ounces Hamachi (kingfish), Read More …
1/2 cup honey 3 cups very hot water 1 6 ounce can frozen lemonade 1 cup apple juice 1 pint bottle cranberry juice cocktail Blend honey into hot water. Let stand until cool. Mix with balance of ingredients. Chill and Read More …
1 cup low-fat strawberry yogurt 1/2 cup cranberry juice 1 cup hulled and quartered fresh strawberries, frozen 1 cup fresh raspberries, frozen Combine the yogurt and cranberry juice in a blender. Add the strawberries and raspberries. Blend until smooth. Post Read More …
1 (9-inch) frozen (Mrs. Smith’s or Sara Lee) deep-dish apple pie (double crust or old-fashioned) 1/2 cup (1 stick) butter 1 cup light brown sugar, divided 3-1/2 teaspoons cinnamon, divided 1/4 teaspoon allspice 1/4 teaspoon cloves 1-1/2 teaspoons lemon juice Read More …
6 ounces boneless,skinless chicken breast, grilled and sliced into 1/4 inch slices 10 ounces penne pasta, cooked 3/4 cup sonora cheese sauce 1/3 cup spicy black beans(optional) 1/4 cup diced tomatoes for garnish 1 teaspoon green onion, sliced (optional) For Read More …
6 ounces boneless,skinless chicken breast, grilled and sliced into 1/4 inch slices 10 ounces penne pasta, cooked 3/4 cup sonora cheese sauce 1/3 cup spicy black beans(optional) 1/4 cup diced tomatoes for garnish 1 teaspoon green onion, sliced (optional) For Read More …
Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona 6 ounces chicken breast, grilled and sliced or shredded 1/4 teaspoon salt 2 (7-inch) flour tortillas 2 ounces jack-Cheddar cheese mix, grated 2 ounces lettuce, chopped 2 ounces salsa 1-1/2 ounces Read More …
1 head cauliflower, cut into florets 3/4 cup water 1 tablespoon corn starch 1/3 cup heavy cream 1 teaspoon granulated sugar 3/4 teaspoon salt 1/4 teaspoon white pepper pinch garlic powder 1/8 teaspoon onion powder Divide a head of cauliflower Read More …
1/4 cup (1/2 stick) margarine 1/2 cup onions, diced 1/2 cup celery, diced 1/2 cup carrots, diced 20 ounces broccoli, fine cut 1/2 teaspoon dry mustard 1/2 teaspoon white pepper 2-1/2 tablespoons flour 1/2 lemon peel, finely grated 4-1/2 ounces Read More …
Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona 6 ounces chicken breast, grilled and sliced or shredded 1/4 teaspoon salt 2 (7-inch) flour tortillas 2 ounces jack-Cheddar cheese mix, grated 2 ounces lettuce, chopped 2 ounces salsa 1-1/2 ounces Read More …
from Chef Mike Potowski of Benjy’s – Houston, TX Yield: 4 Servings House-cured Hamachi: 1/2 pound kombu kelp Zest of 2 lemons Zest of 2 limes Zest of 2 oranges 1/2 cup sea salt 2 tablespoons sugar 1 jalapeno, minced Read More …