Free Recipes Archive
If you’re bored with rice or potatoes as a side dish, serve this impressive vegetable strudel instead. (It would be good along with turkey, chicken or pork) The fat in this recipe can be reduced significantly using cooking spray on Read More …
1-1/2 lb. ground pork 1/2 cup bread crumbs 1/4 teaspoon each sage, sweet marjoram, and thyme 1/8 teaspoon summer savory 1/2 teaspoon ground pepper 2 teaspoons salt Mix it all together thoroughly the night before so the seasonings have time Read More …
12 slices stale whole wheat bread, * see note 1 cup onions, chopped fine 1 cup celery, chopped fine 1 teaspoon sage 3/4 teaspoon marjoram 1/4 teaspoon black pepper 2 egg whites, whipped 2/3 cup chicken broth Serving Size : Read More …
2 cups mashed potato 1 tablespoon powdered sage 2 cups cooked chopped onion 1/4 teaspoon paprika 1 teaspoon salt See that the potato is free from lumps, add the onion, sage and seasonings and blend thoroughly. Coarse bread crumbs or Read More …
1 16-pound turkey 1 large head garlic plus 5 cloves garlic 2 large bunches of fresh sage Have butcher prepare turkey as follows: Remove wings and separate tips from wings. Remove legs and thighs. Separate legs from thighs. Bone breast Read More …
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
STUFFING 1/4 Cup unsalted butter, (1/2 stick) 2 Small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 1 Bag Cubed Herbed Stuffing Mix 14 Ounce 5-1/2 Tablespoons rubbed or ground dried sage 3/4 Teaspoon salt 1/2 Teaspoon Read More …
Number of Servings: 8 Lamb: 2 tablespoons chopped fresh sage 6 cloves garlic, minced 1 tablespoon ground cinnamon, preferably canela 2 teaspoons kosher salt 1/2 cup olive oil 16 thick cut lamb chops Reduction Sauce: 4 cups Spanish Tempranillo wine Read More …
4- to 5-pound boneless pork roast 1 teaspoon salt 1/2 teaspoon ground black pepper 3 garlic cloves, slivered 1/2 pound bacon 1/4 cup fresh sage leaves 16 small red (new) potatoes, with skins Preheat oven to 375°F. Trim as much Read More …
Chef Kevin Maxey of Craft in the W Hotel, Dallas Yield: Serves 4 1 Roasted Kabocha squash, seeds removed 2 Tablespoons extra virgin olive oil 1/4 cup grated parmesean 1/4 cup grated nutmeg Salt and pepper 2 8-inch by 3-foot Read More …
15 ml olive oil 1 tbsp 250 ml whole kernel corn 1 cup 250 ml red pepper, chopped 1 cup 125 ml onion, chopped 1/2 cup 425 ml uncooked long grain rice 1 3/4 cup 1 L chicken broth 4 Read More …
Makes 12 servings 1 pound potatoes 1-1/2 cups all-purpose flour, plus a little extra 1 teaspoon salt, plus a little extra to sprinkle on later 2 to 3 tablespoons skim milk 1 to 2 tablespoons margarine, or butter dried rubbed Read More …
1 medium butternut squash, baked 1 hour at 400 degrees F 1 cup fresh bread crumbs plus 1/2 cup 10 sage leaves, finely chopped 4 eggs 1/2 cup freshly grated Parmesan 1/4 cup mascarpone cheese Nutmeg, salt and pepper to Read More …
Yield: 16 Servings 2 tb Pine nuts; toasted 2 lg Cloves garlic 2 c Torn spinach 2 c Fresh flat leaf parsley leaves 3/4 c Fresh sage leaves 2 tb Grated fresh Parmesan cheese 4 ts Lemon juice 1/8 ts Read More …
300 g puff pastry 100 g Lancashire cheese; crumbled 100 g green dessert apples; chopped 1 tablespoon fresh sage; chopped 1 egg; beaten Preheat oven to 200C/400F/ Gas 6. Roll out pastry and cut out four 18 cm (7 inch) Read More …
Gnocchi (N(Y)OK-ee) The “G” is silent. Gnocchi are served warm to hot and eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian households. Common accompaniments of gnocchi include Read More …