Free Recipes Archive
Meat: 2-3 pounds pork spareribs For the Meat (Barbecue Rub): 1 Tablespoon sugar 2 Tablespoons brown sugar 1 Tablespoon ground cardamom 1 Tablespoon red pepper or cayenne pepper 1 Teaspoon salt 1 Tablespoon pepper 2 Tablespoons paprika or Hungarian paprika Read More …
Meat: 2-3 pounds pork spareribs For the Meat (Barbecue Rub): 1 Tablespoon sugar 2 Tablespoons brown sugar 1 Tablespoon ground cardamom 1 Tablespoon red pepper or cayenne pepper 1 Teaspoon salt 1 Tablespoon pepper 2 Tablespoons paprika or Hungarian paprika Read More …
3 Pound Racks baby back ribs 2 teaspoons Salt 2 teaspoons Coarse ground black pepper Apple Juice for Basting 1 Cup Red wine vinegar 2 cups Onion, chopped 2 Garlic, cloves, minced 1/4 Cup Mustard, yellow prepared 1/2 Cup Brown Read More …
This is how competition cooks prepare ribs! This whole process will take around 3-4 hours depending what temperature you cook at. It may take a little practice to get to your desired doneness, but hey, that’s half the fun!! 1 Read More …
2 whole egg whites 2 tablespoons water 1 lb Frozen Bread Dough, thawed 1 tablespoon coarse salt In a small bowl, combine egg whites and water. Mix well and set aside. On a lightly floured surface, roll dough lengthwise into Read More …
A final drizzle of good olive oil and a squirt of fresh lemon juice gives this steak its Florentine flavor. Each steak serves 2. To carve the steaks, cut the meat from the bone with the tip of your knife; Read More …
Yield: 20 servings 1 Baby lamb or kid, 10-12 kg Salt Freshly ground black pepper 2 Lemons 1/4 cup Butter; melted 1/4 cup Olive oil SPINACH AND FETA STUFFING 2-1/2 kg Spinach 3 cups Chopped spring onions 3/4 cup Olive Read More …
6 tablespoons Mustard seeds 1/2 c Dry mustard 1/4 c Cider vinegar or white wine vinegar 1/2 c Water 3/4 c Pale Bavarian beer 1/4 c Brown sugar 1 teaspoon Salt 2 medium Cloves garlic, minced 1/8 teaspoon Ground allspice Read More …
Yield: 6 Servings 2/3 c Mustard Seed 1/2 c Mustard, dry 1 cup Water, cold 2 c Vinegar, cider 1 Onion, finely chopped 4 Garlic, cloves., minced 1/4 c Sugar, brown 2 teaspoons Salt 1 teaspoon Cinnamon 1/2 teaspoon Allspice Read More …
Yield: 6 Servings 1/4 c Yellow mustard seed 2 tablespoons Black or brown mustard Seed, heaping 1/4 c Dry mustard 1/2 c Water 1-1/2 c Cider vinegar 1 Small onion chopped 2 tablespoons Firmly packed brown sugar 1 teaspoon Salt Read More …
2 c Dry white wine 1 large Onion, chopped 3 Garlic cloves, pressed 1 cup (4oz) dry mustard 3 tablespoons Honey 1 tablespoon Oil 2 teaspoons Salt Combine wine, onion, and garlic in a saucepan. Heat to boiling and simmer Read More …
A mild, Indian inspired turkey dish that’s sure to please. Especially good with brown rice. 2 cups yams, peeled and cut in 1/4-inch cubes 1 cup chopped onion 1/2 cup chopped celery 2 cloves garlic, chopped 2 cups fat-free chicken Read More …
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
saddle of hare, larded 1/2 pint double cream 1/4 pint sour cream 2 ounce chopped mild onion 2 ounce chopped carrot 2 teaspoons wine vinegar red currant jelly 1-2 glasses red wine or port Only the saddle is needed for Read More …
Because venison is so lean and tender, it suits this quick cooking style. Makes 6 servings Marinade: 1/2 cup soy sauce 1 teaspoon sesame oil 1 tablespoon hoisin sauce 1/4 cup soya or peanut oil 1 teaspoon cracked black pepper Read More …
Yield: 4 servings 4 Duck breasts, halved 1 cup Mushrooms, fresh, chopped 1 cup Celery, chopped 1/2 teaspoon Flour 1/2 teaspoon Salt 1/4 teaspoon Garlic salt Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a Read More …
Serving Size : 4 2 Pounds mallards or other wild ducks, two small 1/2 Teaspoon dried crumbled sage 1/2 Teaspoon dried thyme leaves 1/2 Teaspoon dried crumbled oregano 1/4 Teaspoon cayenne pepper 1 Teaspoon paprika 1 Teaspoon salt 1 Teaspoon Read More …
1 whole fresh duckling 1 tablespoon kosher salt 1 teaspoon ground white pepper 1/2 yellow jumbo onion, split into quarters 1 orange, cut into four wedges 2 vanilla beans, split lengthwise 2 cups duck or chicken stock Rinse the duckling Read More …
10 each Slices, White Bread 1 cup Dried Currants 4 each Apples, Peeled, Sliced 1 tablespoon Dried Thyme 4 tablespoons Melted Butter 1 tablespoon Vegetable Oil 1 each Goose (8 – 10 lbs) 1 each Chopped Onion 1 each Chopped Read More …
“Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two Read More …
1 tbsp. olive oil 1 large fennel bulb, chopped 1 small onion, chopped 1 red bell pepper, chopped 2 cloves garlic, chopped 2 cups vegetable broth 2 ( 14 1/2 oz.) cans Italian style tomatoes 1/2 tsp. Italian seasoning 1/2 Read More …
Roast Lamb, Danish Style Remove the fell and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 350 F, then drain off the fat. Combine an onion, a carrot and a stick of celery, all Read More …
1 Leg of lamb (about 5 pounds) 2 large cloves of garlic, cut into thin slices 1 teaspoon coarse salt 1/2 teaspoon freshly ground pepper 2 Tablespoons chopped shallots 2 tablespoons fat 3/4 cup chicken stock 2 Tablespoons peanut oil Read More …
1 head, medium green cabbage, with tough leaves removed, cored, and shredded 2 medium carrots, peeled and grated 1 green bell pepper, cored, seeded, and finely diced 2 tablespoons onion, grated 2 cups mayonnaise 3/4 cup granulated sugar 1/4 cup Read More …
1 medium head of green cabbage shredded 1 cup sour cream 1 cup mayonnaise 1/4 cup real maple syrup salt and pepper Place shredded cabbage in a bowl. Combine sour cream and mayo until creamy and blend in maple syrup. Read More …
1 head, medium green cabbage, with tough leaves removed, cored, and shredded 2 medium carrots, peeled and grated 1 green bell pepper, cored, seeded, and finely diced 2 tablespoons onion, grated 2 cups mayonnaise 3/4 cup granulated sugar 1/4 cup Read More …
This recipe comes originally from a region in Bulgaria called Sliven. 4 pork shops 2 medium carrots finely chopped salt and black pepper 1 large onion chopped 1/2 a glass white wine 3 garlic cloves finely chopped 4 mushrooms chopped Read More …
1 lb. lump crab meat, fresh or canned 1 large carton fresh Jumbo Mushrooms or 2 large cans Jumbo Mushroom buttons 1/2 cup Onions, white, minced 1/2 cup Italian Seasoned Bread Crumbs 2 tablespoons pimentos, minced 1/2 stick real butter Read More …
Source: Houston’s Restaurant – Phoenix, Arizona 1/2 cup (2 ounces) grated Romano cheese 1 large clove garlic 1 (10 ounce) package frozen chopped spinach, thawed, firmly squeezed to remove moisture 1 (6 1/4 ounce) jar artichoke hearts, drained, patted dry Read More …
1/2 cup dried red bell peppers 1/2 cup sun-dried tomatoes 1/2 cup canned mushroom pieces 1/2 cup canned artichoke hearts 1 small onion 2 small carrots, parboiled 1/2 cup green olives, stuffed or pitted 2 tablespoons commercial minced garlic 3 Read More …
2 yellow bell peppers, halved 2 red bell peppers; halved 8 large whole garlic cloves, unpeeled 12 almonds 1 tablespoon olive oil 1 teaspoon sherry wine vinegar or red wine vinegar Cayenne pepper Crudites Toasted pita wedges Yield: 10 servings Read More …
tomato sauce 1 Onion, diced 3 Garlic cloves, chopped 1 Carrot, diced 2 tablespoons Olive oil 1/2 teaspoon Fennel seeds, ground 1/2 teaspoon Basil 1/2 teaspoon Oregano 1/2 teaspoon Marjoram 1 tablespoon Parsley 3 cups Tomatoes, chopped 2 tablespoons Tomato Read More …
1 large white onion, coarsely chopped 1/2 cup red pepper, seeded and minced 1 clove garlic, minced 1 tablespoon corn oil 1 cup fresh corn kernels removed from cob 2 pounds crookneck squash, chopped One 4-ounce can green chilies or Read More …
16 Whole green prawns backs split open and deveined 2 teaspoon Harissa paste 4 tablespoon Extra virgin olive oil 1 tablespoon Lemon juice TOMATO RELISH 2 Lg ripe tomatoes, diced 1 cup Diced shallots 1 Lg Spanish onion, diced 2 Read More …
If you are making a lot of chili, you may need to make your own chili powder. Heat depends on the type of chilis used. With chipotle, this is medium hot. Makes 6 pounds. 76 ounces ground dried chili peppers Read More …
Adapted from a Larry Forgione recipe. Any game bird or free range chicken can easily be substituted here. Truly a New England style holiday recipe. Makes 4 servings 4 each game hens salt and pepper 24 each oysters, freshly shucked, Read More …
2 cup warm water 2 tbl barley malt syrup 1 tbl SAF instant yeast 2 tsp salt 5 cup bread flour* 3 qt water 2 tbl barley malt syrup Toppings Cornmeal Mix the syrup with the water in a large Read More …
Serving Size : 6 1 cup cornmeal 1/3 cup all-purpose flour 1 tablespoon sugar, optional 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 large eggs, beaten 1 cup buttermilk 1/3 cup onions, minced 1 cup creamed corn, 8 Read More …
1 package active dry yeast 1-1/2 cups warm water, 105-115F 3 tablespoons sugar 1 tablespoon salt 1/2 teaspoon black pepper 1 tablespoon tobasco pepper sauce 4 tablespoon jalapeno pepper, fresh, finely chopped 4 cups bread flour 1 gallon water Stir Read More …
Caution! You will be spoiled with just one bite, because these are what bagels are meant to taste like. You’ll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer’s bakery, bread or freezer Read More …
SALAD – Combine in large bowl: 12 ounce pasta, cooked and drained (rotini is good, especially with 3 types: spinach, tomato, and plain) 8 ounces hard salami, cubed 8 ounces cheese, cubed (mozzarella, cheddar, Monterey Jack, provolone are all suitable, Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
Fresh California asparagus spears bring an extraordinary touch of style to the humble pizza. This tasty, colorful version, which appeals to vegetarians and omnivores alike, will win orders – and win at the bottom-line. Serve the best from the west; 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 …
Serving Size : 8 1 envelope Lipton Recipe Secrets Onion Soup Mix 3/4 cup water 1/2 cup ketchup 1 teaspoon Lawry’s Garlic Powder and Parsley 1/2 teaspoon ground black pepper 3 pounds beef brisket Preheat oven to 325 degrees. Blend Read More …
1/4 cup steak sauce 2 tablespoons firmly packed brown sugar 2 tablespoons lime juice 1-1/4 pounds steaks 1/2 teaspoon salt Combine steak sauce, brown sugar and lime juice in a small bowl; reserve 1 tablespoon for basting. Place steak in Read More …
Begin marinating the steaks a day ahead. 1 cup vegetable oil 1 onion, thinly sliced 1 tablespoon garlic powder 1 tablespoon plus 1/2 teaspoon black pepper 6 small rib-eye steaks, approximately 3 pounds 1 tablespoon paprika 1 teaspoon cayenne pepper, Read More …
1 flank or sirloin steak (1-1/2 to 2 pounds) Marinade: 1/4 cup vegetable oil 1/4 cup soy sauce 1 small onion, sliced 2 tablespoons dark corn syrup 1 teaspoon fresh ginger, finely minced 1 garlic clove, finely minced 1/2 teaspoon Read More …
2 garlic cloves, finely minced 1/4 cup fresh lemon juice 1 teaspoon grated lemon peel 1 teaspoon oregano leaves, crumbled 1/2 cup olive oil 12 cherry tomatoes 12 medium mushrooms 1 green bell pepper, cut into 1-inch pieces 1-1/2 pounds Read More …