Free Recipes Archive
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 pound carrots, cut into thin strips 1 teaspoon salt 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter or margarine 1/2 cup dried cranberries Serving Size : 6 PLACE CRANBERRIES Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
Yield: 4 servings 24 Cherry tomatoes 1 tablespoon Olive oil 3 tablespoon Chopped fresh Mint Trim stems from tomatoes and rinse. In a large, non-stick skillet, heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to mix Food Read More …
8 ozs. halibut steak or other thick fish, salmon steak, swordfish, monkfish. 1 teaspoon unsalted butter 1 teaspoon extra virgin olive oil 1/2 clove garlic, minced lemon juice In a sauté pan, cook equal parts of butter and oil over Read More …
10 ml olive oil 2 tsp 5 peppers, assorted colours, seeded & cut into thin strips 2 garlic cloves, minced 10 ml fresh thyme, chopped 2 tsp 5 ml fresh rosemary, chopped 1 tsp salt & pepper to taste 10 Read More …
3 tablespoon olive oil 1/2 lb raw shrimp peeled 1/2 package penne 1/4 cup green onion, cut diagonal 1-2 inches 1/4 cup thinly sliced bell pepper (red is best for color and flavor, sweet!) 1 or more cloves garlic (depends Read More …
10 large prawns salt and pepper; to taste 50 g butter 3 large mushrooms; thinly sliced 2 shallots; finely chopped 2 cloves garlic; crushed 3 tablespoons spring onions; chopped 1 tablespoon sherry 4 tablespoons whipping cream 1 teaspoon fresh parsley; Read More …
Yield: 4 servings 1/4 cup Reduced-Sodium Soy Sauce 1/4 cup Chicken Broth, Defatted 2 tablespoons Water 2 teaspoons Cornstarch 1 teaspoons Brown Sugar, Packed 1 tablespoon Vegetable Oil 2 large Garlic Cloves, Halved 1 medium Onion, Sliced Thin 1 lb Read More …
30 ml butter 2 tbsp 10 fresh mushrooms, sliced 125 g fresh snap peas, trimmed & halved 1/4 lb 375 ml fresh, shelled peas or frozen peas, thawed 1 1/2 cup salt & pepper to taste 15 ml sesame seeds, Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
2 tablespoon butter 1 clove garlic, crushed 1 lb fresh lg. shrimp, peeled and split lenghtwise 1 tablespoon lemon juice 1/4 teaspoon tarragon 3 tablespoon grainy Dijon mustard 2 tablespoon minced fresh parsley Cooked Rice Melt butter in sauté pan. Read More …
Here’s a Chinese restaurant-style dish that’ll have your taste buds zinging with flavor. Quick cooking on high heat helps keep the tender veal moist. 1 pound veal, thinly sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 2 tablespoons chili sauce Read More …
2 tablespoons peanut oil 1 teaspoon minced garlic 1 pound stew beef, diced 3/4 pound scallops 1 tablespoon water 1/8 teaspoon ground ginger 1/8 teaspoon red pepper flakes 1 teaspoon salt 1/8 teaspoon white pepper In a skillet heat peanut Read More …
8 ounces beef strips 1/8 teaspoon pepper 1/4 cup all-purpose flour 2 tablespoons soy sauce 1 tablespoon honey 1 red onion, sliced 1 teaspoon vegetable oil 1 garlic clove, minced 2 nectarines, sliced 1/8 teaspoon cayenne pepper Hot cooked rice Read More …
10 ml olive oil 500 g cauliflower, cut into florets 1 medium onion, thinly sliced 500 ml cherry tomatoes, halved 30 ml fresh parsley, chopped grainy mustard In a large skillet; heat oil over medium heat. Add cauliflower and onion. Read More …
50 ml olive oil 4 tbsp 3 large zucchini, sliced 3 summer squash, sliced 1 large onion, cut into wedges 3 potatoes, cut into cubes 3 medium tomatoes, coarsely chopped salt & pepper to taste 1 ml Italian seasoning 1/4 Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
3 tablespoons extra virgin olive oil, divided use 6 cups sliced mushrooms 2 cloves garlic, crushed 1/4 teaspoon ground black pepper 2 cups chicken broth 1/2 cup plain yogurt 2 teaspoons cornstarch 4 (6-ounce) salmon steaks In a medium saucepan Read More …
This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey. 1 tablespoon extra virgin olive oil Read More …
2 cups cauliflower flowerets 1 1/2 cups sliced carrot 2 cups fresh or frozen sugar snap peas, thawed 8 bacon slices, chopped 1 garlic clove, minced 1 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon salt 2 green onions, sliced Read More …
4 cups shredded sweet potatoes (about 2 large) 2 tablespoons butter or margarine 1/2 cup golden raisins 2 tablespoons maple syrup Prepare sweet potatoes and set aside. Melt butter in a large, non-stick skillet. Add sweet potatoes and saute over Read More …
2 pork tenderloins (1-1/2 lb total) 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter 1 tablespoon vegetable oil 3/4 cup chopped onions 1 clove garlic; minced 1 cup dry white wine 1 cup chicken stock Read More …
1 lb. pork tenderloin, boneless loin or cutlet, cut into 1/2 inch slices 1 tablespoon vegetable oil 1 cup fresh whole cranberries 1/2 cup reduced sodium chicken broth 1/4 cup orange marmalade 1/2 teaspoon ground ginger 1/2 teaspoon dried rosemary Read More …
75 g butter 8 plums; stoned and quartered 2 dessert apples; cored, cut into wedges 2 oranges; peeled and segmented 4 tablespoons soft light brown sugar 3-4 tablespoons Calvados 150 g Greek yogurt; to serve Yield: 4 servings Melt the Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
1 pound carrots, cut into thin strips 1 teaspoon salt 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter or margarine 1/2 cup dried cranberries Serving Size : 6 PLACE CRANBERRIES Read More …
Yield: 4 servings 24 Cherry tomatoes 1 tablespoon Olive oil 3 tablespoon Chopped fresh Mint Trim stems from tomatoes and rinse. In a large, non-stick skillet, heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to mix Food Read More …
10 ml olive oil 2 tsp 5 peppers, assorted colours, seeded & cut into thin strips 2 garlic cloves, minced 10 ml fresh thyme, chopped 2 tsp 5 ml fresh rosemary, chopped 1 tsp salt & pepper to taste 10 Read More …
30 ml butter 2 tbsp 10 fresh mushrooms, sliced 125 g fresh snap peas, trimmed & halved 1/4 lb 375 ml fresh, shelled peas or frozen peas, thawed 1 1/2 cup salt & pepper to taste 15 ml sesame seeds, Read More …
2 cups cauliflower flowerets 1 1/2 cups sliced carrot 2 cups fresh or frozen sugar snap peas, thawed 8 bacon slices, chopped 1 garlic clove, minced 1 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon salt 2 green onions, sliced Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 pound carrots, cut into thin strips 1 teaspoon salt 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter or margarine 1/2 cup dried cranberries Serving Size : 6 PLACE CRANBERRIES Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
Yield: 4 servings 24 Cherry tomatoes 1 tablespoon Olive oil 3 tablespoon Chopped fresh Mint Trim stems from tomatoes and rinse. In a large, non-stick skillet, heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to mix Food Read More …
10 ml olive oil 2 tsp 5 peppers, assorted colours, seeded & cut into thin strips 2 garlic cloves, minced 10 ml fresh thyme, chopped 2 tsp 5 ml fresh rosemary, chopped 1 tsp salt & pepper to taste 10 Read More …
30 ml butter 2 tbsp 10 fresh mushrooms, sliced 125 g fresh snap peas, trimmed & halved 1/4 lb 375 ml fresh, shelled peas or frozen peas, thawed 1 1/2 cup salt & pepper to taste 15 ml sesame seeds, Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
10 ml olive oil 500 g cauliflower, cut into florets 1 medium onion, thinly sliced 500 ml cherry tomatoes, halved 30 ml fresh parsley, chopped grainy mustard In a large skillet; heat oil over medium heat. Add cauliflower and onion. Read More …
50 ml olive oil 4 tbsp 3 large zucchini, sliced 3 summer squash, sliced 1 large onion, cut into wedges 3 potatoes, cut into cubes 3 medium tomatoes, coarsely chopped salt & pepper to taste 1 ml Italian seasoning 1/4 Read More …
12 artichokes, small size (2 per serving, depending on size) 1/2 cup olive oil 1-1/2 cups red onions, bite-size pieces 1-1/4 cups hazelnuts, coarsely chopped 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 cup dry white wine Read More …
10 ml olive oil 500 g cauliflower, cut into florets 1 medium onion, thinly sliced 500 ml cherry tomatoes, halved 30 ml fresh parsley, chopped grainy mustard In a large skillet; heat oil over medium heat. Add cauliflower and onion. Read More …
50 ml olive oil 4 tbsp 3 large zucchini, sliced 3 summer squash, sliced 1 large onion, cut into wedges 3 potatoes, cut into cubes 3 medium tomatoes, coarsely chopped salt & pepper to taste 1 ml Italian seasoning 1/4 Read More …
10 ml olive oil 2 tsp 5 peppers, assorted colours, seeded & cut into thin strips 2 garlic cloves, minced 10 ml fresh thyme, chopped 2 tsp 5 ml fresh rosemary, chopped 1 tsp salt & pepper to taste 10 Read More …
30 ml butter 2 tbsp 10 fresh mushrooms, sliced 125 g fresh snap peas, trimmed & halved 1/4 lb 375 ml fresh, shelled peas or frozen peas, thawed 1 1/2 cup salt & pepper to taste 15 ml sesame seeds, Read More …
25 ml vinegar 2 tbsp 15 ml sugar 1 tbsp 5 ml caraway seeds (optional) 1 tsp 1 medium onion, cut into wedges 1 small head green cabbage, coarsely shredded 1 large carrot, shredded 375 g sliced cooked corn beef, Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
1 pound carrots, cut into thin strips 1 teaspoon salt 1 tablespoon brown sugar 1 teaspoon cinnamon 3/4 teaspoon dry mustard 1/4 cup orange juice 2 tablespoons butter or margarine 1/2 cup dried cranberries Serving Size : 6 PLACE CRANBERRIES Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …