Free Recipes Archive
Source: Good Samaritan Hospital, Phoenix, Arizona 12 egg whites or 2 cups egg substitute 1 cup extra-lean ham, diced 1/2 small bell pepper, diced 1/2 cup onion, diced 1 cup nonfat or low-fat cheese, shredded 4 large low-fat whole wheat Read More …
50 ml cracked wheat 1/4 cup 1 ml salt 1/4 tsp 250 ml boiling water 1/4 cup 375 ml whole wheat flour 1 1/2 cup 125 ml all purpose flour 1/2 cup 15 ml sugar 1 tbsp 10 ml baking Read More …
4 large baking potatoes 1 pound lean ground beef 1/2 cup onion, chopped 1 cup tomato-based salsa Salt and pepper to taste 1 cup shredded cheddar cheese 2 green onions, finely sliced (tops included) Sour cream for accompaniment (optional) Scrub 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 …
Yield: 6 Servings 12 Artichokes 1 Onion 6 Garlic cloves 50 g Bacon or cured ham 2 tablespoon Flour 1/2 cup Olive oil Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves Read More …
Source: Chef Daniel Chavez, Rafael’s Mexican Restaurant, Sandy, Utah 5 fresh tomatoes 1-1/2 cups canned crushed tomatoes 1 cup (8 ounce) tomato paste 2 fresh bell peppers 3/4 to 1 cup chopped onion 5 fresh medium-hot jalapeno peppers or 1/2 Read More …
Pineapple Salsa can be served with grilled fish or chicken. It’s a good dip with chips. Or it can be served with quesadillas – on Maui it’s made with the local Puna goat cheese. Other goat cheese can be substituted. Read More …
1 small can diced tomatoes (or fresh) 1/2 cup chopped green onions 1/4 cup cilantro 3-4 serrano chilies salt, pepper, garlic to taste Put all items in blender and chop for 30-60 seconds. Pour into jar and refrigerate. Post Views: Read More …
This is the recipe for the salsa they served at El Carbonara on U.S. 183 outside Austin, Texas. It is spectacularly delicious. 2-3/4 pounds Tomatoes; peeled, chopped (5 or 6 big ones) 14 ounce Tomato sauce 3 each Jalapeños; pureed Read More …
Serves: 24 Roasted Poblano Salsa: 6 cups canned whole tomatoes, drained 1 cup roasted poblano chilies, peeled, seeded, chopped 1 cup grilled onion slices, chopped 1/2 cup cilantro leaves, chopped 1 Tbsp. jalapeño slices 1 Tbsp. sugar 2 tsp. kosher Read More …
Serves: 24 (4 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 2 cups red onion, chopped 2 cups cucumber, seeded and chopped 4 cups tomatoes, medium, seeded and finely chopped 1/2 cup Read More …
About 1 quart 1 cup fresh corn kernels (from 2 small ears) or frozen, thawed 1 large tomato, seeded, chopped 2/3 cup chopped red onion 1/2 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/2 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 …
2 (16-ounce) cans refried beans 1 (16-ounce) jar tomato-based salsa 1/2 teaspoon ground cumin 2 green onions, sliced for garnish Sour cream for accompaniment (optional) Cook beans, salsa and cumin in medium saucepan, stirring occasionally, until heated through. Serve sprinkled 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 …
A fresh tomato salsa flavors the beef mixture and also serves as a colorful topping for these zesty burgers. 1 large tomato, seeded and finely chopped 1/2 cup finely chopped green bell pepper 1/4 cup finely chopped red onion 2 Read More …
Yield: 6 Servings 12 Artichokes 1 Onion 6 Garlic cloves 50 g Bacon or cured ham 2 tablespoon Flour 1/2 cup Olive oil Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves Read More …
1 cup mango, coarsely chopped 1/2 avocado, coarsely chopped 1/4 cup chunky salsa 1 tablespoon each minced cilantro and jalapeño pepper 2 to 3 ounces feta cheese (crumbled) 1 pound shrimp (cooked, peeled, deveined) Mix mango, avocado, salsa, cilantro and Read More …
1 can chipotle chiles in adobo sauce 2 cups boiling water 2 tablespoons tomato paste 1 tablespoon strong red wine or balsamic vinegar 2 tablespoons brown sugar Blend the chiles and water together in a food processor or blender until Read More …
1-1/2 cups whole fresh cranberries 1 tablespoon grated fresh ginger 1 diced jalepeno pepper 1 bunch cilantro (or to taste) 1/4 cup olive oil 2 tablespoon sugar Salt Pepper sliced scallions Puree cranberries all ingredients in food processor. Add salt Read More …
Makes 6 servings 1 1/2 pounds loin of Cervena venison, cleaned, trimmed and cut into four 6 ounce pieces salt and pepper to taste 1 tablespoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder 6 Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
2 to 3 pounds top sirloin cut into 2-inch thick slices 1-1/2 teaspoons dried or fresh rosemary leaves, crushed 1 cup fresh cranberries Juice of 1/2 an orange 1/3 cup granulated sugar 1 (7-ounce) jar roasted red peppers, drained and Read More …
Though inspired by Italian biscotti, these twice-baked treats are savory, not sweet. Flavored with Parmesan and cumin, they’re delicious with guacamole, fresh fruit, or salsa. 2/3 cup (85 g) all-purpose flour 1/3 cup (27 g) grated Parmesan cheese 1/4 cup Read More …
This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes Read More …
Try charring the yellow onions over a grill before chopping, or adding 1 cup of diced mangoes, pineapples and/or Granny Smith apples. Of course, if it’s too fiery for you, use a milder chile pepper than the habañero. Makes approximately Read More …
1-1/4 lb. boneless pork tenderloin 2 tablespoon olive oil 1 teaspoon dried thyme leaves; crumbled 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 8oz. can crushed pineapple; drained 1/4 cup red onion; finely chopped 1 small red tomato; finely chopped Read More …
Chewy, toasted English muffins form the base for scrambled eggs topped with chunky salsa and a creamy slice of avocado. 6 large eggs 2 tablespoons water 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 English muffins, split and toasted 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 …
Yield: 6 Servings 12 Artichokes 1 Onion 6 Garlic cloves 50 g Bacon or cured ham 2 tablespoon Flour 1/2 cup Olive oil Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves Read More …
2 cups chopped, peeled and cored fresh pineapple 2 medium oranges, peeled, pith removed and diced or 1 (11-ounce) can mandarin orange sections, drained 1/2 cup chopped red and/or green bell pepper 1/3 cup mild green picante sauce or taco Read More …
Take today’s most popular condiment and spice it up with a base of apple sauce and you’ve got a perfect compliment to chips and vegetables for dipping as well as an accompaniment to roasted meats, fish and poultry. Its the Read More …
2 (16-ounce) cans refried beans 1 (16-ounce) jar tomato-based salsa 1/2 teaspoon ground cumin 2 green onions, sliced for garnish Sour cream for accompaniment (optional) Cook beans, salsa and cumin in medium saucepan, stirring occasionally, until heated through. Serve sprinkled Read More …