Free Recipes Archive
Source: Old Adobe Patio Restaurant, Tucson, Arizona 1 cup granulated sugar 2 teaspoons dry mustard 2 teaspoons salt 1/2 cup vinegar 1/4 cup butter, melted Celery seed to taste Mix together in a Mason jar and shake to mix. Use Read More …
1-3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish) 1/3 cup lime juice 3 tablespoons tequila corn tortilla salsa non-fat sour cream Cilantro Slaw 3 cups green cabbage, shredded 3 cups red cabbage, shredded 1 cup cilantro Read More …
Source: Rosemary’s Restaurant BBQ Sauce 10 ounces Worcestershire sauce 10 ounces soy sauce 1 lemon, juiced 10 ounces tomato puree 4 tablespoons dark brown sugar 2 cups heavy whipping cream Maytag Blue Cheese Slaw 1 egg 2 tablespoons lemon juice Read More …
125 g red cabbage, finely shredded 1/4 lb 125 g bok choy cabbage, finely shredded 1/4 lb 125 g green cabbage, finely shredded 1/4 lb 2 carrots, peeled & grated 1 onion, finely sliced 2 red apples, cored & chopped Read More …
Number of Servings: 12 Duck: 12 each duck legs 1/8 cup kosher salt 6 each garlic cloves, peeled 2 each Granny Smith apples, cut into wedges, seeds removed 6 each shallots, peeled 3 to 4 sprigs fresh thyme 1 quart Read More …
Chef Jacques Gaultier of Palo Santo – Brooklyn, NY Yield: 6 Servings Hot Slaw: 1 pound red cabbage, shredded 1 habanero, seeded and chopped 1 garlic clove, peeled and chopped 1 Tablespoon white wine vinegar Salsa Verde: 6 small tomatillos, Read More …
Source: Craig Nickoloff, Claim Jumper 1/2 head Napa cabbage, thinly sliced 1/2 zucchini, julienned 2 jumbo carrots, julienned 2 green onions, sliced 1 tablespoon toasted sesame seeds 3 tablespoons shaved coconut 3 tablespoons roasted unsalted peanuts 2 tablespoons toasted almonds Read More …
6 tablespoons. soy sauce 1/4 cup rice wine vinegar 1/3 teaspoon sea salt 1/4 teaspoon ground white pepper 1/2 to 1 teaspoon pot pepper paste 1 head red cabbage, cored and thinly sliced Whisk the soy sauce, vinegar, salt, pepper, Read More …
Source: Executive Chef John Sievers – Dixie’s 1 head cabbage, shredded 5 green onions, chopped 1 red pepper, diced 1 cup toasted slivered almonds 1/2 cup toasted sesame seed 1 package shrimp-flavored Ramen noodles 1/2 to 1 pound crawfish meat Read More …
This is a favorite at Eddie’s Grill, Phoenix, Arizona. 3/4 cup snow peas, julienned 3/4 cup jicama, julienned 1/2 cup carrots, julienned 2 tablespoons cilantro, chopped 1/4 cup green cabbage, shredded 1/4 cup red cabbage, shredded 1 tablespoon olive oil Read More …
5 tablespoons fresh lemon juice 3 tablespoons nonfat mayonnaise 2 tablespoons honey 5 cloves garlic 2 teaspoons chipotle peppers, minced 1-1/2 teaspoons chili powder 1 large green bell pepper, cut into thin strips 1 large red bell pepper, cut into Read More …
Number of Servings: 10 5 tablespoon Mayonnaise, (heaping) 1 teaspoon Louisiana hot sauce 2 tablespoons Yellow mustard (heaping) 2 tablespoons Ketchup 2 tablespoons Olive oil 1 tablespoon Wine vinegar 1 teaspoon Garlic salt 1 tablespoon Lea and Perrins 1 each Read More …
8 cups cabbage, shredded 2 sweet peppers, thinly sliced 2 carrots, grated 4 green onions, thinly sliced 1/2 cup fresh parsley, chopped 1/2 cup white vinegar, (or rice vinegar) 1/4 cup sugar 1 teaspoon ground ginger, (or 2 teaspoons fresh) Read More …
1 tablespoon fresh Lime Juice 1 teaspoon Chili Oil 1 teaspoon Granulated Sugar 3/4 cup Carrots, julienne 3/4 cup Zucchini or Summer Squash, julienne 1/4 cup Jicama, julienne 1/4 cup Radish, julienne Serves 4 (makes about 2 Cups) In a Read More …
Source: Chef L. Eric Scherwinski, Napa Valley Grille 2 red peppers 2 green bell peppers 2 poblano peppers 2 Anaheim peppers 1 red onion 2 ounces rice wine vinegar 2 ounces orange juice 1/2 cup granulated sugar 1/4 cup extra Read More …
Source: Blue Mesa Grill Dallas, Texas 5 corn tortillas, cut in julienne strips oil for frying 1 cup jicama, peeled, sliced 1/4-inch rounds 1/2 cup red bell pepper, 1/8 x 3-inch julienne 1/2 cup yellow bell pepper, 1/8 x 3-inch Read More …
This dish is great with sushi, satays or even spring roll stuffing. 1 Tbls wasabi powder 3 Tbls rice vinegar 1 oz sesame oil 1 tbls brown sugar 1 Tsp grated ginger 2 mango peeled, pitted and shredded 8 oz Read More …