Free Recipes Archive
2 cups thinly sliced yellow squash 1/2 teaspoon vegetable oil 1/4 teaspoon paprika 1/8 teaspoon salt 1/8 teaspoon garlic powder Cooking spray Preheat oven to 450 degrees. Combine first 5 ingredients in a large zip-top plastic bag. Seal bag; shake Read More …
2 cups cooked rice, cooled to room temperature 1/2 pound cooked crab meat* 1 8-ounce can sliced water chestnuts, drained 1/2 cup sliced celery 1/4 cup sliced green onions 1/4 cup plain nonfat yogurt 1/4 cup sour cream 1 tablespoon Read More …
1 head green leaf lettuce 1 head red leaf lettuce 3-4 cups spinach 16 ounces canned red beans 11 ounces canned mandarin orange slices Wash lettuce and spinach, tear into bite size pieces. Rinse beans in a colander under cold Read More …
3 cups cooked rice, cooled 2 medium carrots, sliced 1 cup diagonally sliced celery 1 tart red apple, cored and coarsely chopped 1/2 cup slivered almonds, toasted 3/4 cup mayonnaise 1 tablespoon sugar 1 teaspoon lemon juice 1/2 teaspoon salt Read More …
1/2 cup pineapple chunks in juice 1/4 cup cider vinegar 2 teaspoons whole grain mustard 3 cups greens your choice (baby spinach, romaine, iceberg) 1-1/2 cups small whole green beans, trimmed 4 small tomatoes, cut into wedges 1 cucumber, peeled Read More …
4 servings 1 cup fresh basil leaves 2 ripe tomatoes, cut up 1 medium red onion, sliced (actually, any mild onion will do) 1 head radicchio, separated into leaves and cut to bite size 1/4 cup wine vinegar Combine all Read More …
2 lbs. yellow squash 1/3 cup butter 1/2 cup milk 1 teaspoon sugar salt and pepper to taste 1 sm. onion, chopped 1/2 green pepper chopped 2 eggs, beaten lightly 1/2 cup grated sharp cheese 6 soda crackers, crumbled Cook Read More …
Makes 6 servings 14-1/2 ounces fat free vegetable, or chicken broth 1 cup uncooked bulgur, or cracked wheat 1/2 cup chopped onion 6 to 5 medium summer squash, (6 C.) sliced 1/2 cup chopped red bell pepper 1/2 cup water Read More …
1/2 c. tomato juice, canned 1/2 teaspoon worcestershire sauce 1 teaspoon onion, minced 2 tbsps. lemon juice 1/4 teaspoon seasoned salt salt and pepper Combine all ingredients in a jar with top; shake well and chill to blend flavors. Makes Read More …
1 cups plain, low-fat yogurt 1/2 cups finely chopped cucumber 1/4 teaspoon salt 2 tbsps, fine chopped radishes 2 tbsps. minced parsley 1 tablespoon fine chopped onions 1 tablespoon lemon juice 1 tablespoon prepared horseradish 1 dash cayenne pepper Remove Read More …
By Chef Peter Schintler Serves 2 2 – Australian Wagyu beef sirloin (30g each) 2g – pea shoots (or onion sprouts) 2 – roasted red peppers, cut into thin strips 2g – pincholine green olives 2g – raw fennel, shaved Read More …
2 lbs. hamburger 2 teaspoon liquid smoke 3 tablespoon tender quick 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon savory 1/8 teaspoon mustard seed 1 cup water Mix ingredients together. Roll in foil wrap. Let set in refrigerator Read More …
pepper 1 ounce allspice 1 ounce saltpeter (or slow cure) 3/8 ounce mustard seed 3/8 ounce garlic (cloves) 3/4 coriander 1/4 ounce sugar 1 ounce salt (coarse or kosher) 6 ounce Use 50% beef, 50% pork lean trimmings or use Read More …
15 pounds venison 10 pounds pork trimmings (5 pounds lean, 5 pounds fat) 7 ounce (2/3 cup) salt 1 ounce (2 tablespoons) commercial cure 1 ounce (2 tablespoons) mustard seed 3 ounces (1/2 cup) pepper 3 ounces (1/2 cup) sugar Read More …
1 oz ground black pepper. 8 ozs salt 1 oz cure #1 1/4 oz ground coriander 1/4 oz ground ginger 1/4 oz garlic powder 1/4 oz ground mustard 20 pounds venison * 5 lbs pork fat and/ or trimmings* 14 Read More …
6 pounds beef chuck including about 1 pound fat, cubed 4 pounds pre frozen or certified pork including about 1/2 pound fat, cubed 5 tablespoon salt 2 tablespoon sugar 1 tablespoon white pepper 2 teaspoon crushed coriander seed 1 tablespoon Read More …
3 lb beef 2 lb pork 1/2 cup red wine 1/3 cup dextrose 1/2 teaspoon MM100 culture 2-1/2 TBS salt 1 TBS ground pepper 1 teaspoon ground coriander 1/2 teaspoon Prague #1 1/2 teaspoon garlic powder 1/2 ground mustard seed Read More …
2 pounds low-fat ground beef 1 teaspoon black pepper 1/2 teaspoon garlic powder 1 tablespoon Liquid Barbecue Smoke 1 tablespoon mustard seed 1 tablespoon Morton’s Tender Quick Salt 3/4 cup water Combine all ingredients. Divide mixture in half and place Read More …
500 g frozen summer berries 250 g mascarpone cheese 4 tablespoons milk 3 tablespoons icing sugar; sifted fresh mint; to decorate fresh raspberries; to decorate Yield: 4 servings Take the fruit out of the freezer and place in a food Read More …
2 large red bell peppers 2 large zucchini 2 large summer squash 2 red onions 3/4 pound rotini 1/2 cup olive oil 2-1/2 tablespoons cider vinegar 1-1/2 teaspoons dried rosemary 2/3 cup summer ale 1 teaspoon lemon juice Salt and Read More …
Segments of 1 lime 1 tablespoon fish sauce (3 Crab Brand) 1 teaspoon brown sugar 1/2 pound pea sprouts 16 Thai basil leaves 1 package rice papers, 6 to 8-inch diameter 2 steamed lobster tails, chilled and sliced 1 large, Read More …
No fruit symbolizes more the arrival of summer to Finns than Strawberries. The open air markets begin in early June with imported berries from mainland Europe. However, it is the arrival of the superior Finnish strawberries, in the end of Read More …
This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy and sweet, this drink tastes just like summer. Makes 6 glasses 3 1/4 cups (26 fl. oz) dry red wine 1/2 cup (4 fl. oz) Cointreau Read More …
This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad Serves 2 1 Read More …
“In the summer of 1946, Dave Barham dipped a hot dog into his mother’s cornbread batter, then deep fried it to a golden brown. That’s when the first Hot Dog on a Stick was born. He opened his first stand Read More …
6 tablespoons unsalted butter 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish 2 large Spanish onion, cut into brunoise 4 ribs celery, cut into brunoise 4 carrots, peeled and cut into brunoise 4 Read More …
This is a refreshing salad dressing that is served on mixed baby lettuces with a Grilled Cracked Peppercorn Swordfish. The bright, citrus flavor makes a great summer salad. 1 clove garlic 2 tablespoons pine nuts 1/2 cup olive oil 1 Read More …
1-1/2 cups frozen unsweetened raspberries 1-1/2 cups frozen unsweetened blackberries 1-1/2 cups frozen unsweetened strawberries 1-1/2 cups frozen unsweetened blueberries 1/2 cup sugar 1/4 cup water 1 packet unflavored gelatin 8 slices hearty white bread, crusts removed Garnish: 1 cup Read More …
1 loaf sandwich bread, crusts removed 1 kg mixed berries; choose from raspberries, blackberries, strawberries, blueberries, and red currants 3 tablespoons caster sugar, or more if desired Cut out circles of bread to fit the bottom and top of 6 Read More …
As Executive Chef of Southern California’s Toast to the West Coast, Chef Adam Navidi has something special in mind when it comes to an offering for a late spring dinner, especially if want to catch your own meal Entree 8-10 Read More …
MIX THE FOLLOWING INGREDIENTS IN A LARGE BOWL: 1 large head of cabbage or 1 bag of precut coleslaw 2 white onions 1 cup sugar BRING THE FOLLOWING INGREDIENTS TO A BOIL: 2 teaspoons sugar 1 teaspoon salt 1 teaspoon Read More …
4 oz light cream cheese 1/2 cup light sour cream 1/4 cup chopped fresh basil (1/2 teaspoon dried) 3 tablespoons mild salsa 1 tablespoon chopped fresh dill (1/2 teaspoon dried) In bowl, beat cheese with sour cream until smooth. Stir Read More …
8 oz Tomato sauce; canned 1 each medium Onion; chopped 1/4 teaspoon Basil leaves 1/4 teaspoon Salt (optional) 1/8 teaspoon Pepper 1/4 teaspoon Oregano leaves 1 cup Ricotta cheese 1/2 cup Mozzarella; shredded 1 teaspoon Parsley 3 each medium Zucchini; Read More …
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
This surprisingly mellow soup give you a hit of roasted chili flavor and an elegant khaki green color, perfect for when you want to rush the onset of summer. The crunch of pumpernickel croutons helps bring everything back down to Read More …
Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafes and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach Read More …
This entree is excellent for summer entertaining. It’s even better and easier if you place the meat in the marinade a day in advance. Accompany with steamed white rice to catch the juices. 1/4 cup soy sauce 1/4 cup Worcestershire Read More …
12 sprigs mint 1/2 cup lemon juice 1 cup currant jelly 1 cup hot water 1 cup cold water 3 cups orange juice 1 pint ginger ale Crush mint in a bowl and add boiling water and jelly. When jelly Read More …
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. 1 large onion, thinly sliced 2 zucchini, sliced Read More …
Enjoy a summer’s end treat, peach lemon popsicles! 1 peach, roughly chopped 3 tbsp of lemon juice 1 cup of orange carbonated beverage 1/2 cup of cranberry juice 2 slices of lemon In a blender, purée chopped peach. Add carbonated Read More …
What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking Read More …
A family favorite that is really good and very easy to make. This barbecued bean recipe makes a terrific side dish for any picnic or barbecue and draws raves from everyone. It’s a great summer-time dish that is prepared on Read More …
Cool, sweet mango blended with tart lime and just a touch of “heat”. I’ve described the flavor of this as being like a lover’s kiss. Sweet and soft at first with a bit of strength after a few moments then Read More …
This dish is best in the summer when fresh tomatoes are available. It’s great with sole as well. 2 Tomato; chopped 1/4 cup Basil; fresh, thinly sliced 1 tablespoon Balsamic vinegar 1 clove Garlic; minced 3/4 teaspoon Salt 1/4 teaspoon Read More …
Enjoy the flavors of the popular summer corn-on-the-cob dish any time with seasoned skillet browned Del Monte corn. 2 tablespoons butter,; divided 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper 2 15.25 ounce cans Del Read More …
A very impressive triple-decker chocolate masterpiece! This is absolutely delicious! Very rich so I’d say it serves 16 as small portions is all it needs. Personally I like to top it with fresh summer berries which go beautifully with the Read More …
This recipe is a tasty and easy way to use up the excess of vegetables from your garden. And a nice side dish for a summer party or picnic. 1 1/2 lbs tomatoes; peeled and quartered 1 bunch scallions; chopped Read More …
This tasted wonderful! I loved how the flavors of the watermelon and cheese complimented each other! 1 cup farro or wheat berries 1 cup petite peas; frozen 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup watermelon; cubed 1 cup Read More …
This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic. 1 cup quinoa 3 cups water; (vegetable or chicken stock, Read More …
This is a classic German Potato Salad with a great new twist, fresh Goat Cheese! Great for Summer Grilling! 2 lbs Yukon gold potatoes; 1/2 inch strips 3/4 c Onion; minced 1/3 c Apple cider vinegar 1/4 c Sugar 1 Read More …