Free Recipes Archive
from Liberty Tree Tavern, Magic Kingdom Yield – serves 6 4 teaspoons salt 2 teaspoons black pepper 2 tablespoons curry powder 2 teaspoons cumin 2 tablespoons rosemary, fresh, chopped 4 teaspoons paprika 2 teaspoons coriander 2 tablespoons granulated garlic 2 Read More …
Yield: 1 plate 5 oz. sliced chicken breast 1 oz. sliced shiitake mushrooms 1.5 oz. oven dried plum tomatoes 5 oz. pappardelle pasta 1 oz. arugula butter .25 oz. salt .25 oz. herb oil .25 oz. fresh arugula leaves Sautè Read More …
from Liberty Tree Tavern, Magic Kingdom 3 oz. Rigatoni Pasta 8 oz. Pink Sauce (below) .5 oz Fresh Spinach 1 oz. Smoked bacon (diced) 1 ea. 6oz. Chicken Breast Render bacon in sauté pan. Add pasta, pink sauce and spinach Read More …
Source: Carlsbad Tavern & Restaurant – Scottsdale, Arizona 6 to 8 ounces blue crab, lump or claw meat 2 tablespoons mayonnaise 1 teaspoon lemon juice 1 teaspoon chopped jalapeños 1 teaspoon Cholula or Tabasco 1/2 cup crushed tortilla chips 3 Read More …
4 cups Milk 1/4 cup Converted rice 4 Eggs 1/2 cup Sugar 1-1/2 teaspoon Lemon extract 1-1/2 teaspoon Vanilla 1 tablespoon Butter; melted 1 teaspoon Nutmeg 3/4 cup Light raisins Yield: 8 servings Bring 3 cups milk and rice to Read More …
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 …
D. Dennison’s is a restaurant with a very few locations around Detroit. 1 part fresh garlic, chopped very fine 2 parts thyme leaves 2 parts basil leaves 2 parts fresh parsley, chopped fine 2 parts white pepper 1 part salt Read More …
Source: Chef John Deschler, Salem Tavern 1-1/2 pounds bacon, diced 1/2 pound onion, diced 3/4 cup flour 10-3/4 cups chicken stock (or bouillon) 4 cups creamed corn Salt to taste 1/2 tablespoon black pepper Pinch oregano 1 pound corn kernels, Read More …
Source: Olde Jericho Tavern, Bainbridge, New York 1-1/2 cups chocolate wafer crumbs 2 tablespoons plus 1/2 cup granulated sugar, divided 1/2 cup butter, melted 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk Read More …
Source: The Liberty Tree Tavern, Magic Kingdom 17 ounces strawberry vinegar 1-1/2 ounces salt 8 ounces granulated sugar 4 ounces strawberry melba 4 ounces Dijon mustard Dash Tabasco sauce Dash white pepper 2 quarts/64 ounces salad oil 8 ounces water Read More …
1/4 cup tamari soy sauce 1/4 cup rice vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 cup light sesame oil Salt and pepper to taste In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt and Read More …
The hot crab dip is just one of the reasons that folks flock to the restaurant at the Flat Iron Crossing Mall in Broomfield. They kindly shared this popular recipe. 12 ounces cream cheese, softened 1 cup sour cream 1-1/4 Read More …
Yield: 6 portions 4 ounces butter 1/2 ounce garlic 1/2 lb. carrots 3/4 lb. onions 1/2 ounce fresh thyme 3 lbs. shoulder beef 4 ounces flour 6 tablespoons beef base 1/2 lb. celery 2 diced tomatoes 1 cup burgundy wine Read More …
Source: Liberty Tree Tavern, Magic Kingdom Yield: 1 quart 4 cups lemon sherbet 1 cup frozen lemonade concentrate, thawed 3 cups warm water Ice cubes Lemon slices Place sherbet in mixing bowl. Using mixer on low, add lemonade concentrate and Read More …
Source: Gramercy Tavern – Manhattan, New York City, New York 1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) 9 garlic cloves, minced 8 ounces crusty white sourdough bread, cut into 1-inch pieces 3 large onions, finely chopped 8 cups Read More …
Source: Liberty Tree Tavern Yield: 9 servings 1 tablespoon margarine 1/3 cup diced onions 2 tablespoons finely diced leeks or green 1/2 cup celery cut into 1/2-inch pieces 1/4 cup diced ham 6 cups water 5 chicken bouillon cubes 5 Read More …
Source: Chef Matt Hamilton – Village Tavern, Phoenix, Arizona 12 ounces angel hair pasta, cooked according to package instructions, drained and kept hot 1 portobello mushroom cap Salt and pepper to taste 1 to 2 tablespoons olive oil 1 tablespoon Read More …
Glaze 1/2 small yellow onion, diced 1 clove garlic, chopped 1 teaspoon vegetable oil 1 (8 ounce) jar apricot preserves 1 habanero pepper, diced and seeded 1/2 cup orange juice 1 tablespoon brown sugar 1 tablespoon soy sauce 1/2 cup Read More …
Source: Christiana Campbell’s Tavern, Williamsburg, Virginia Syllabub—a thick, frothy dessert made of wine, sugar and cream — originated in old England. This raspberry-topped version is served at Christiana Campbell’s Tavern. Begin preparing it a day before serving. 3/4 cup granulated Read More …
Source: Carlsbad Tavern and Restaurant, Phoenix, Arizona 2 pounds sweet potatoes, peeled and diced 2 pounds russet potatoes, peeled and diced 5 cloves garlic 1-1/2 cups heavy cream 1/2 cup (1 stick) butter 2 cups grated extra-sharp white Cheddar cheese Read More …
Source: Boulder Chop House and Tavern, Boulder, Colorado 10 pounds russet potatoes, peeled, rinsed and cut into chunks 1/2 pound butter 1 pound sharp, white Cheddar cheese, grated 4 ounces sour cream 8 ounces heavy cream 2 tablespoons salt 2 Read More …
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 …