Free Recipes Archive
2 pounds Ox Tails; Disjointed OR 2 each Veal Tails 1 each Onion; Medium, Sliced 2 tablespoons Vegetable Oil 8 cups Water 1 teaspoon Salt 4 each Peppercorns 1/4 cup Parsley; Chopped 1/2 cup Carrots; Diced 1 cup Celery; Diced Read More …
1 fowl (whole chicken, cut into parts) 1 doz. leeks (about 6 lbs, 3 kg) 1 lb shin of beef (use 1 lb (900 g) beef stew meat) 3 quarts water (3 L) 1 doz. prunes Salt and pepper After Read More …
2 tablespoons olive oil 4 cups sliced onions 1/2 cup blanched whole almonds, toasted 2 cans (14-1/2 ounces each) low salt chicken broth 3/4 cup dry white wine 1 bay leaf 1 teaspoon ground cumin Salt and pepper to taste Read More …
1/2 lb Shrimp 1 tablespoon Oil 5 c Chicken stock 2 Lemongrass stalks, crushed 1/2 tablespoon Lime peel 1 Jalapeño pepper, diced 1/2 c Straw mushrooms 2-1/2 tablespoon Lime juice 1 tablespoon Fish sauce GARNISH 2 Scallions, sliced 2 tablespoon Read More …
1/2 stick butter 4 chunks fresh pumpkin meat 3 whole butternut squash, peeled 3 large tomatoes 1 clove garlic 1 onion 1/2 green pepper 6 cups chicken broth 1 cup cream 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 Read More …
Source: Tejas – Minneapolis-St. Paul, Minnesota Soup 8 cups chicken stock or canned chicken broth 1 bell pepper, diced 1 medium onion, diced Kernels from 1 ear of corn 2 stalks celery 2 large carrots 1 (4 ounce) can tomato Read More …
2 tablespoons butter or margarine 1 medium onion, chopped (abt 1/2 cup) 2 cups chicken broth 1 pound butternut squash, peeled and seeded 2 pears, peeled and sliced 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon ground coriander 1 Read More …
Source: Chef Mark Copabianco, executive chef, San Antonio Marriott Riverwalk, San Antonio, Texas 4 to 6 slices uncooked bacon, diced to make 1/2 cup 1/2 cup diced tomatoes 1/2 cup diced yellow onion 1 tablespoon chopped fresh cilantro 1/2 teaspoon Read More …
Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona 1/4 cup olive oil 1-1/2 cups sweet corn kernels 1 onion, diced 6 cups chicken broth 1 dried chipotle chile (optional) 2 chicken breasts, grilled and sliced 3 Roma tomatoes, peeled, Read More …
Source: Houston’s Restaurant 1/2 cup margarine 1 cup carrots, 1/8-inch cubes 1/2 cup celery, 1/8-inch cubes 3 cups chicken broth 3 cups half-and-half 2 pounds Velveeta cheese, cut into small cubes 1 tablespoon fresh parsley, chopped fine Diced tomatoes or Read More …
2-1/2 ounces Finely chopped onion 10 ounces Coarsely grated raw potato Fresh young lovage leaves 1-1/4 pints Chicken or vegetable stock 1/2 pint Buttermilk, more if desired Yield: 6 servings Put the onion into a heavy-based saucepan. Add the stock Read More …
Source: From Van Gogh’s Restaurant and Bar, Roswell, GA 1/4 cup (1/2 stick) unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 ounces portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups Read More …
2-1/2 sticks unsalted butter 3/4 cup flour 1 pound turtle meat, cut into 1/2 inch cubes 1 cup minced celery 2 medium onions, minced 1-1/2 teaspoon minced garlic 3 bay leaves 1 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon freshly Read More …
2 lbs beef stew meat, cubed 2 tablespoon bacon drippings 6 cup beef stock 1/2 cup onions, chopped salt and pepper, to taste 1 16 oz can tomatoes, chopped 1/2 cup sweet corn 1/2 cup carrots, chopped 1/2 cup celery, Read More …
1 TBSP Olive Oil 1 lg. Yellow Onion, chopped 28 oz Tomatoes (canned) 6 Carrots, thinly sliced 2 lg. Potatoes, peeled and chopped 1 teaspoon Coriander 1 teaspoon Cumin 1/4 teaspoon Black Pepper 1/8 teaspoon Cinnamon 2-3 c Fat-free, reduced Read More …
2 teaspoons olive oil 1 medium-size onion, finely chopped 1 pound portobello mushrooms (or substitute other mushrooms, preferably crimini or shiitake), stems removed, caps coarsely chopped 1 cup canned chopped tomatoes, with their juices 1 cup dried brown lentils, picked Read More …
Source: The Terrace Restaurant, Kennett Square 1 carrot 1/2 onion 2 stalks celery 1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil 2 pounds washed button mushrooms 1/2 pound washed shiitake mushrooms 1/2 pound washed oyster mushrooms Read More …
500 g bottom round beef, cubed 300 g ham, cubed 12 cups beef boullion 1 teaspoon salt 1/4 teaspoon pepper 6 medium-sized onions 6 tablespoons butter 3 pickle cucumbers 3 large tomatoes 1 cup mushrooms, sliced and sauteed in butter Read More …
Source: Timothy Caramillo, O’Sullivan’s Wharf, Norfolk, Virginia 4 quarts plus 1 cup half-and-half 2 bay leaves 1/2 tablespoon coriander 4 tablespoons curly parsley 3 tablespoons chopped spring and red onions 1-1/2 tablespoons Old Bay Crab Seasoning 4 ounces crab base Read More …
1 small sweet red pepper, chopped 1 small onion, chopped 3 cloves garlic, minced 1 teaspoon olive oil 4 cups frozen defatted chicken stock, thawed 3 cups chopped tomatoes 1 small jalapeño peppers, seeded and minced (wear plastic gloves when Read More …
Source: Schwefel’s Restaurant – Oconomowoc, Wisconsin 2 pounds leftover prime rib, diced, or ground chuck 1 pound fresh mushrooms, sliced 1 small onion, diced 2 quarts chicken broth 2 pinches black pepper 1/4 cup red wine 1/4 cup red wine Read More …
4 cups chicken broth 1 cup water 1 cup half-and-half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 2 cups broccoli florets (bite-size) 2 cups cauliflower florets (bite-size) 1/2 Read More …
This is a wonderful soup that highlights the sweet flavor of the Vidalia onion. Long, slow cooking brings out the onion’s sweetness. It takes a while, but it’s worth it. 1 tablespoon vegetable oil 5 pounds Vidalia onions, sliced (should Read More …
Meatballs: 1 pound ground turkey breast or lean ground beef 3/4 cup Quaker oats (quick or old fashioned, uncooked) 1/3 cup barbecue sauce or catsup Soup: 1 can (49 ounces) reduced-sodium, fat-free chicken broth 1/4 cup alphabet-shaped pasta 1 package Read More …
1/2 c Mushroom, dried 3 c Vegetable stock 1/2 c Water chestnuts, sliced 1 tablespoon Soy sauce 1/4 c Water 1 teaspoon Sesame oil 2 Scallion, sliced 1 c Warm water 1 tablespoon Shao xing 4 oz Tofu, diced 2 Read More …
1 cup boiling water 2 pkg dried porcini mushrooms 2 tablespoon butter 1/2 lb white mushrooms, divided 2 medium carrots, chopped 2 stalks celery, chopped 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon dried marjoram 1 teaspoon dried Read More …
3 lbs red potatoes 1/4 cup margarine, melted 1/4 cup flour 8 cups half-and-half 1 x 16 ounce block Velveeta cheese, melted white pepper, to taste garlic powder, to taste 1 teaspoon hot pepper sauce 1/2 lb bacon, fried crisply Read More …
2 sweet red peppers 6 cup chopped tomatoes (2 – 28 ounce cans, undrained) 2 tablespoon vegetable stock base 2 tablespoon sugar salt to taste white pepper to taste 1/4 cup 35% cream 4 tablespoon butter sprigs of fresh basil Read More …
2 pounds lean ground beef 2 tablespoons vegetable or olive oil 2 cups diced carrots 2 cups diced onion 2 cups diced celery 2 cloves garlic, minced 3 cups cooked barley 8 cups beef broth 2 (14 to 16-ounce) cans Read More …
1 lb. (450 g) fresh asparagus spears 1 medium onion, diced 1 tablespoon (15 ml) butter 3 cups (750 ml) chicken stock 1 medium potato, peeled and diced 1 rib celery, chopped 1 sprig fresh thyme 1 cup (250 ml) Read More …
Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania Serves 6 1/4 pound butter 1 medium Spanish onion, diced 1-1/2 cups portabella mushrooms, sliced 1 bunch fresh tarragon, chopped 1/2 cup dry vermouth 2 tablespoons flour 1 quart heavy cream * 1 cup Read More …
8 cups chicken stock 2 chicken bouillon cubes 2 medium carrots, coarsely grated 2 cups cubed potatoes 1 cup thinly sliced celery 5 large dill pickles, grated 1/2 cup milk 2 tablespoons flour 1 egg 5 tablespoons sour cream Parsley Read More …
250 ml milk 1 cup 125 ml sour cream 1/2 cup 30 ml white vinegar 2 tbsp 2 ml salt 1/2 tsp 5 ml sugar 1 tsp 3 eggs, hard-cooked & sliced 500 g beets, cooked, peeled & diced 1 Read More …
Serves 6-8 as a first course 2 cups green olives, pitted 3 tablespoon olive oil 1/2 medium yellow onion, peeled and sliced 2 cloves garlic, crushed 1 qt. chicken stock 1 cup whipping cream 6 tablespoon flour cooked with 3 Read More …
3/4 cup chopped fresh fennel 1/2 cup diced onions 1/4 cup diced celery 1/2 cup sliced leeks 1 clove minced garlic 1/2 diced red pepper 1/2 cup diced green pepper 1/2 cup dry white wine 2 Tablespoons Sambucca 8 cups Read More …
1 cup chopped onion 1 clove garlic, minced 3 tablespoons butter or margarine 1 bay leaf 1/2 to 3/4 teaspoon hot red pepper flakes 1/2 teaspoon ground coriander 1/2 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon ground black pepper Read More …
1 cup finely minced celery 1 cup finely minced onion 1 cup finely minced carrot 1/4 cup butter 1/2 cup garbanzo beans 1/2 cup kidney beans 1/2 cup whole dried peas 1/2 cup white pea beans 3/4 cup sliced carrots Read More …
4 large baking potatoes 2/3 cup butter 2/3 cup flour 6 cups milk 1 tablespoon salt 1/2 teaspoon black pepper 1/2 teaspoon white pepper 4 green onions, chopped and divided 12 slices bacon, cooked and crumbled 2 cups medium Cheddar Read More …
2 tablespoon butter 2 tablespoon chopped ginger root 3 leeks, dark green leaves removed, cleaned and chopped 4 sweet potatoes, peeled and diced 1 tablespoon ground cumin 2 teaspoon ground coriander Pinch cayenne 6 cups chicken stock 1 teaspoon grated Read More …
50 ml butter 1/4 cup 4 carrots, peeled & chopped 175 ml onion, chopped 3/4 cup 175 ml leek, chopped (white & pale green parts only) 3/4 cup 2 garlic cloves, chopped 15 ml fresh thyme, chopped 1 tbsp 750 Read More …
Source: Honeybaked Ham Company 1 Honeybaked Ham bone 1 cup Honeybaked Ham, cubed 4-5 quarts water 2 cups diced potatoes 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onions 1/4 cup butter or margarine 1/4 cup flour Read More …
8 cups water 6 large carrots, peeled and chopped 3 medium potatoes, peeled and diced 3 large celery stalks, including leaves, chopped 1 large onion, chopped 1/4 cup soy sauce 1/4 teaspoon crushed coriander 1/4 teaspoon ground cumin 1/4 teaspoon Read More …
2 cup Butternut squash; steamed until soft 3/4 cup Low sodium beef broth 2 teaspoon Margarine 1/4 cup Onion; finely chopped 1 tablespoon All-purpose flour 1 cup Lowfat 1% milk 3 oz Sharp cheddar cheese; shredded 1 tablespoon Parmesan cheese; Read More …
Serving Size : 6 2 tablespoons olive oil 1-1/2 pounds Italian sausage, hot or mild 2 white onions, sliced 4 cloves garlic, thickly sliced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup sun-dried tomatoes, Read More …
100 g rice 1 tablespoon vegetable oil 1 tablespoon chopped garlic 1 tablespoon chopped ginger 100 g chicken in small pieces 1 teaspoon white pepper 3 tablespoons fish sauce 2 tablespoons chopped onion 1 tablespoon chopped coriander 1 tablespoon chopped Read More …
Source: Ralph and Kacoo’s, New Orleans, Louisiana 3 tablespoons bacon drippings 1 (17 ounce) can whole kernel corn 3 tablespoons flour 1 (17 ounce) can cream style corn 1 onion, finely chopped 1/2 can diced Ro-Tel tomatoes 1 teaspoon garlic, Read More …
1/4 cup Butter 1 large Onion, chopped 2 Leeks, chopped (white part) 1 large Potato, peeled and diced 1 cup Carrots, thinly sliced 2 cups butternut squash, diced 1/2 inch cubes 3 cups Chicken stock 2 cups Light cream, up Read More …
Source: The recipe is from Executive Chef Rick Alabaugh of River Bar & Grill 2 quarts water 1 large onion 1 (14 ounce) can green chiles 2 carrots, shredded 2 green onions 2 tablespoons chili powder 2 tablespoons cumin 1 Read More …
6 Cups beef broth 1/2 Lb. bean curd (tofu) 1 Cup bean sprouts 1/2 Lb. mushrooms 1 Cup dried black fungus 1/2 Med. onion, chopped 1/4 Cup water chestnuts, sliced 4 tablespoon vinegar (add more vinegar and/or chili paste for Read More …
1 tablespoon olive oil 2 large leeks (white and tender green), well rinsed and sliced Pinch of fennel seed 2 (14-1/2 ounce) cans vegetable broth 1/4 cup dry vermouth or dry white wine 3 garlic cloves, minced 3/4 cup pearl Read More …