Free Recipes Archive
Serving Size : 4 1 pound lean ground beef 1 small onion, chopped 1 teaspoon salt 1/4 teaspoon garlic powder 1 teaspoon Worcestershire sauce 1/4 cup flour 1-1/4 cups hot water 2 teaspoons beef bouillon 2 tablespoons red wine 6 Read More …
SAUCE 2 hard-boiled egg yolks 2 tablespoons Chicken Stock, heated, or hot water 3 tablespoons cornichon juice 1 teaspoon Dijon mustard 1/2 cup canola oil 3 tablespoons minced cornichons 1 tablespoon minced shallot 1 tablespoon minced Italian parsley 2 tablespoons Read More …
6 jumbo soft shell crabs 1 pound backfin lump crab meat 12 Ritz crackers (finely crushed) 1-1/2 tablespoons Old Bay Seafood Seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon mustard 2 tablespoons mayonnaise 2 egg whites (lightly beaten) flour Read More …
4 soft shell crabs, preferably of prime size (4.5″-5″) 1/2 cup pancake mix 4 tablespoons vegetable oil Dredge each crab thoroughly in the pancake mix. Heat the vegetable oil in a skillet until a droplet of water spatters upon contact Read More …
Yield: 4 servings 18 live soft shell crabs 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 ounces lemon juice 3 dashes soy sauce 1 cup all-purpose flour 3 eggs, beaten 2 Read More …
24 oysters (Belons or Kumamotos) 1 cup finely diced fennel (save the sprigs for garnish) 1/2 cup minced shallots 2 teaspoons toasted and coarsely ground coriander 1 cup rice wine vinegar 24 dashes hot pepper sauce Plate of crushed ice Read More …
12 hotel soft crabs 1/4 cup milk 3/4 cup flour 2 eggs, beaten 2 teaspoons salt 3/4 cup dry bread crumbs Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain. Combine eggs, milk, and salt. Combine flour Read More …
Yield: 6 Servings 2 lb Turtle; cut in 2-4 inch pieces 1/2 cup Vinegar 1 teaspoon Salt 1/2 cup Flour, all-purpose 1/4 cup Milk; plus 1 tablespoon Milk 2 Eggs; separated 2 teaspoons Olive oil; or veg. oil 1/8 teaspoon Read More …
750 g extra lean ground beef 175 ml oatmeal, uncooked 250 ml tomato juice 1 onion, finely chopped 1 egg, slightly beaten 4 drops tabasco sauce 10 ml salt 50 ml butter or margarine 125 ml cheddar cheese, grated 50 Read More …
Chef Guy Sockrider Muriel’s, New Orleans Yield: 4 servings White wine 1/4 cup Worcestershire sauce 1/4 cup Shallots, minced 1 Tbsp. Salt 1/4 tsp. Freshly ground white pepper 1/8 tsp. Unsalted butter, chilled, cut in 12 pieces 12 oz. Lemon Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …
1 egg white 2 tablespoons sugar 1 tablespoon light corn syrup 1/2 teaspoon vanilla 2 cups flaked coconut Preheat oven to 350 deg. F. Beat egg white until soft peaks form. Gradually add sugar, corn syrup and vanilla until stiff Read More …
Serving Size : 8 1-1/4 cups fine crumbs (graham cracker) 1-1/2 cups or dry cereal, zwieback, etc 3 tablespoons margarine (melted) 1 tablespoon water 1 spices (optional) 1 sugar replacement (optional) Combine crumbs with melted margarine and water; add spices Read More …
A quiche that looks gourmet but is easy to prepare. Grated Swiss cheese fills the bottom of a pie shell, covered with a pimiento, egg mixture then topped with layers of sliced onions. Delicious! 1/2 pound shredded Swiss cheese 1/2 Read More …
This is a sweet, chewy crust that’s perfect for cream, fruit or custard pies. 2 ounces baking chocolate 2 tablespoons butter 2/3 cup powdered sugar 2 tablespoons hot water 1 1/2 cups sweetened flaked coconut Combine butter and baking chocolate Read More …
Source: by Chef Mickey Vernon, Painted Lady, Norfolk, VA Puff pastry shell 6 ounces white chocolate chips 7 squares bittersweet chocolate (or plain chocolate bar) 2-1/4 cups heavy cream (or Cool Whip), divided 3 tablespoons butter Strawberries Sugar Fill puff Read More …
2 boneless, skinless chicken breast halves 1 teaspoon Cumin 1 can (8 oz.) stewed tomatoes 1/3 cup salsa 1 green onion, thinly sliced 8 flour tortillas (7″), warmed 1 cup shredded lettuce 1 medium tomato, chopped 1 cup (4 oz.) Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 50 each (27 lb 8 oz) potatoes, white, fresh, medium-size, A.P. 2 cup (1 lb) butter or margarine 1-1/8 Read More …