Free Recipes Archive
5 pound Long Island duck, cleaned 1 Tablespoon Chinese five-spice powder 1 teaspoon Salt 1 cup Water chestnut powder Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Yield: 6 servings Place duck in large Read More …
For Sauce 1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium red onion, quartered 3 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4-1/2 cups spring water 1/4 stick butter 6 large garlic cloves, sliced Read More …
1 Whole Boneless Duck Breast 6 tablespoons Butter, cut into 8 – 10 pieces 1/2 cup Red Wine 1 finely minced Shallot 1/4 cup Heavy Cream RED BUTTER SAUCE Put wine and shallot in a saucepan and reduce until wine Read More …
(serve with Root vegetables and sugar snap peas) 4 duck breasts 2 tablespoons soy sauce 1/2 teaspoon crushed black peppercorns 1/2 teaspoon crushed coriander seeds SAUCE 2 tablespoons sugar 2 tablespoons balsamic vinegar 2 tablespoons soy sauce 1 cup orange Read More …
4 duck breasts off the bone, with the skin left on pepper salt 1/8 pint/70 ml dry oloroso sherry For the marinade: 2 shallots or 1 medium onion, peeled and chopped 1 carrot, peeled and chopped 3 cloves of garlic, Read More …
3 tablespoons olive oil 1 onion, chopped, and 5 garlic cloves, chopped 5 cloves garlic, chopped 1 piece ginger (2-inches), peeled, sliced 1 tablespoon all-purpose flour 1/2 cup red wine 1 cup port wine 4 sprigs thyme 4 sprigs rosemary Read More …
6 to 10 dried red chiles, stemmed and broken 1/2 c distilled white vinegar 4 garlic cloves, peeled 1 half-inch piece peeled fresh ginger 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 4 lb duck or Read More …
Makes 4 servings For the duck breasts 4 duck breasts, about 8 ounces each Kosher salt and freshly ground black pepper Preheat the oven to 400 degrees F. With a sharp knife, cut the flesh side of the duck breasts Read More …
Serves: 4 4 duck breasts salt & pepper 2 tablespoons oil 4 peach halves 1 cup beef stock 1/2 cup Peach Schnapps 1/2 cup very cold unsalted butter, cut into 8 pieces Season duck breast with salt & pepper on Read More …
2 cups cabernet wine 2 large duck breasts I marinated the duck breasts in the red wine for about 4 hours in the fridge and brought them to room temperature before grilling. I discarded the marinade and salted and peppered Read More …
2 Wild ducks 1 Orange [sliced] 1 Apple [sliced] 2 tablespoons Oil 2 tablespoons Brown sugar 1/4 cup Worcestershire sauce 3/4 cups Catsup 2 tablespoons Lemon Juice 1/2 cup Onion [grated] 1/2 teaspoon Paprika 1/4 cup White vinegar Rinse the Read More …
2 wild ducks 1-1/2 cups cooked lean ham, finely chopped 3 cups red wine 1/2 cup wine vinegar 1/2 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon ginger 2 Tbl. sugar 1 Tbl. Read More …
Makes 4 servings 2-pound ducklings, boneless breast, 2 each Grand Marnier Peach Sauce (recipe below) Prepare the sauce and keep warm. Remove the duck breasts from the package and place them on a cutting board, meat-side up. Cut each breast Read More …
Stary Cherdak’s head chef, Michael Galeyev, shares a recipe for baked goose stuffed with meat and white mushrooms and served with cranberry sauce The Moscow Times 1 whole goose, 3.5 kg-4 kg Marinade: 700 ml dry white wine 50 g Read More …
2 tablespoons lemon juice 1 large egg 1/8 teaspoon salt 1/8 teaspoon ground white pepper 1/2 cup butter, melted 1/2 cup peanut oil Place lemon juice, egg*, salt, and white pepper in a food processor. Blend for 1 to 3 Read More …
1 (12-ounce) package fresh cranberries, rinsed and picked over 1 (8-ounce.) can crushed pineapple 3/4 cup orange juice 1/2 cup granulated sugar 1 (3.5-ounce) package strawberry gelatin Crush or finely chop cranberries. Place in a medium, nonreactive bowl with pineapple Read More …
1 (16-ounce) can pear halves, drained with reserving some syrup 3 tablespoons pear syrup 1 tablespoon Dijon-style mustard 1 tablespoon cider vinegar 2 tablespoons honey Dash hot pepper sauce Salt and pepper, to taste In blender container, puree all ingredients. Read More …
1/4 cup of yellow corn meal 5 cups of whole milk 1/4 cups of dark molasses 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1 tablespoon butter Mix corn meal with 1 cup of milk. Scald the Read More …
FOR PUDDINGS 3 oz Butter, at room temp 5 oz Caster sugar 2 Eggs, beaten 6 oz Dates, chopped 6 fl boiling water 1/2 teaspoon Vanilla 2 teaspoons Coffee essence 3/4 teaspoon Baking soda FOR THE SAUCE 6 oz Brown Read More …
Source: Dalvay By The Sea – Prince Edward Island, Canada Pudding 1-3/4 cups packed pitted dates (about 10 ounces) 2 cups water 1-1/2 teaspoons baking soda 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1/2 teaspoon Read More …
3/4 cup granulated sugar 3 tablespoons brandy 4 teaspoon grated orange rind 2 cups cranberries 1/2 cup golden raisins 1-1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon nutmeg or mace 1/2 teaspoon salt 1/2 cup ground almonds 1/3 Read More …
6 ounces demerara sugar 2 ounces butter 8 ounces plain flour 1 teaspoon baking powder 6 ounces sugar rolled dates 1/2 pint boiling water 2 eggs 1 teaspoon bicarbonate of soda 1 teaspoon vanilla essence Put everything except the flour Read More …
1 1/2 cups flour 1 teaspoon baking powder 3/4 cup granulated sugar 3/4 cup butter 1 (7 ounce) package soft almond paste 4 eggs 1/2 teaspoon almond extract Raspberry Sauce Sweetened whipped cream, for garnish Slivered almonds, for garnish Fresh Read More …
5 cups stale bread cut into cubes-this is about 1 loaf of French bread-I also use croissants, raisin bread etc. 2-2-1/4 cups milk, cream or half & half 1/2 cup unsalted butter, melted 4 eggs, lightly beaten 1-1/2 cups granulated Read More …
Apples, Baked Allspice (ground), Cardamom Seed (whole), Cinnamon, Coriander Seed, Fennel Seed (whole) Nutmeg (ground) Egg Custard Nutmeg (ground), Vanilla Extract Frosting Almond Extract, Lemon or Orange Extract, Mint, Vanilla Extract Fruit Compote Almond Extract, Anise Seed, Basil, Mint, Rosemary, Read More …
Some cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulation process. It also works to constantly stir while cooking over low heat in a heavy saucepan. The usual custard proportions are Read More …
The Moscow Times Pastry chef Wolfgang Wagenleitner of the Marriott Grand Hotel shares a recipe for a nutty mousse with a kick. Chestnut Savarin: 300g chestnut puree 10g vanilla essence 120g powdered sugar 50g Captain Morgan dark rum 250g 35 Read More …
Makes 4 servings 1-1/2 tablespoons avocado honey, warmed 1 tablespoon powdered sugar 1 teaspoon lemon juice 1/8 teaspoon freshly ground nutmeg pinch of salt 1 California avocado, cut in 1/2-inch dice (about 8 ounces) 1/2 cup French pastry cream 4 Read More …
Raspberry Sauce: 1 cup raspberry juice from fresh or frozen berries 1 tablespoon cornstarch Whispers: 1/2 cup chocolate chips 1-1/2 tablespoons butter 1 small package (3 ounces) cream cheese, softened 3 tablespoons confectioners’ sugar 1 package (2.1 ounces, 15 count) Read More …
Chocolate Pate: 8 ounces semi-sweet chocolate 4 ounces butter 6 whole eggs (separate 2) Melt chocolate and butter in a double boiler and then cool. Beat 4 whole eggs and 2 yolks in mixer until they fall off beaters in Read More …
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
Makes 4 plus servings Fall Fruits: 2 pears, peeled and thinly sliced 3 apples, peeled and thinly sliced 4 tablespoons brown sugar 1/2 cup dried cranberries 3 tablespoons unbleached, all purpose flour 1 teaspoon ground cinnamon Sauce: 1 cup sugar Read More …
Serves 2 2 medium size onions, chopped 2 garlic cloves – chopped 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes) chopped parsley 2 cleaned and boned mackerels 1/2 cup White Wine 2-3 tbsp oil Saute the onion Read More …
Source: Casarita’s Restaurant, San Antonio, Texas 12 large (16/20 count) shrimp 12 thin slices jalapeno (or serrano) chile 12 thin-sliced bacon strips Marinade 1/3 cup vegetable oil 1/2 teaspoon seasoning salt 1/2 teaspoon paprika 1 clove fresh garlic, finely chopped Read More …
Chef Nobuyuki Matsuhisa Yield: 4 Fresh scampi, 10-1/2 ounces each 4 Sea salt as needed Freshly ground black pepper as needed Lemon juice 1/4 cup Soy sauce 2 tablespoons Garlic, finely grated 1/2 teaspoon Chile-garlic sauce, passed through sieve 1/4 Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
This is recipe is incredibly rich. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten it a bit. Makes 4 servings 2 pounds medium to large shrimp 2 tablespoons olive oil Read More …
1 kg. tuna (a single piece), 2 or 3 garlic cloves, some mint, 200 gr. tomato extract, 1 onion, olive oil, pepper, 2 bay leaves (or a piece of cinnamon). Hole the tuna and place put garlic and mint in Read More …
1 ounce [25g] butter 1 tablespoon olive oil 1 large onion, chopped 2 lb [900 grams] boned leg or shoulder of lamb cut into cubes. 1 oz flour 1/2 pint light stock [or water] 1 tablespoon capers, rinsed 2 small Read More …
Makes 8 Servings 6 pounds leg of lamb salt and freshly ground black pepper to taste 1 large garlic clove, crushed 2 cups dry red wine 1/2 cup seedless red raspberry jam 1/2 cup orange juice Pour 1 cup of Read More …
4 racks of lamb that have been totally trimmed (4 – 5 cutlet each) 1/4 cup orange juice 1/4 cup white wine black pepper 1 cup chopped parsley 1/4 cup sliced almonds 1 cup soft breadcrumbs 2 tablespoons orange marmalade Read More …
Yield: 4 servings ROASTED SHALLOT BALSAMIC VINEGAR SAUCE 2 c Beef stock 1-1/4 c Balsamic vinegar 1/2 lb Butter cut into small pieces 8 Shallots; roasted and finely chopped Salt and Pepper (to taste) LOIN OF LAMB EN CROUTE 4 Read More …
The marinade adds subtle flavour to this leg of lamb, then forms the basis of an unusual sauce. Unless the walnuts are really fresh they should be boiled (in water to cover) for 5 minutes, then drained, before they are Read More …
SAUCE 4 Garlic cloves, peeled and crushed 4 Shallots, peeled and chopped 1 tablespoon Black peppercorns 1/2 cup Unsalted butter 2 cups Madeira 2 cups Red wine 1 sm Rosemary sprig l Medium tomato, diced 1 cup Demi-glace * 1/2 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 lbs. shoulder of lamb 1 tablespoon olive oil or salad oil 2 cups hot water 1 (6 ounces) can tomato paste 1/4 cup onion flakes 1 tablespoon salt 1 tablespoon parsley flakes 1-1/4 teaspoon ground oregano 1/8 teaspoon garlic Read More …
Yield: 4 servings 2 racks of lamb, each cut in half, leaving 4 chopped attached per person Salt to taste Pepper to taste Clarified Butter Sauce 5 ounces top-quality blue cheese 3 ounces white wine 12 ounces demiglace or veal Read More …
Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish. 1 leg of lamb, rolled if desired salt and pepper 1 teaspoon Read More …
1 kg mutton, 100 g di bacon, 2 garlic cloves, 2 onions, 1 tender celery, 2 carrots, 2 cup red wine, 1 litre tomato sauce, 1 bay leaf, rosemary, olive oil, salt, pepper. Flat the mutton chop and stuff with Read More …