Free Recipes Archive
Source: Cold Spring Tavern, Santa Barbara, California Yield: 1.1 gallons 24 ounces dry black beans 40 ounces meat (venison, buffalo, rabbit are recommended), chopped or ground as desired 24 ounces fresh pasilla chiles 24 ounces onions 12 ounces diced tomatoes Read More …
1 carrot 1 turnip 2 ribs celery 1 small onion 2 cups fresh peas, or use 2 cups string beans, or use 2 cups cauliflowerets (or any other fresh vegetable in season) 2 tablespoons butter Parsley, chopped to taste Salt Read More …
2 cups rice flour 2 1/2 cups water 1/2 teaspoon salt 2 teaspoons vegetable oil, for oiling tray 1/4 cup vegetable oil, divided use 1 tablespoon ginger, minced 1 tablespoon green onion, minced Salt and pepper to taste 4 Read More …
4 ounces baby carrots (or more) 2 scallions, cut into 1-inch pieces 1 teaspoon light margarine 1/2 cup reduced-fat chicken broth 1 tablespoon snipped fresh thyme 1/2 teaspoon sugar Freshly ground pepper (to taste) 1 cup peas Fresh mint sprigs Read More …
Source: D&G Bakery, Spring Street, Manhatten 2-1/2 teaspoons active dry yeast 1 cup warm water (105-110F) 2 eggs 2 tablespoons olive oil 3-1/4 cups bread flour 1-1/2 teaspoons salt 1/2 teaspoon black pepper 1 cup fresh parmesan cheese 2 cups Read More …