Free Recipes Archive
8 ozs. halibut steak or other thick fish, salmon steak, swordfish, monkfish. 1 teaspoon unsalted butter 1 teaspoon extra virgin olive oil 1/2 clove garlic, minced lemon juice In a sauté pan, cook equal parts of butter and oil over Read More …
A magnificent jam and a great Middle Eastern favorite. Serve as a dessert with thick cream, or plunge a tablespoonful into a glass of iced water, then drink the syrupy water and eat the fruit left at the bottom. 2 Read More …
1 tablespoon olive oil 1 onion, chopped 1 carrot, thinly sliced 1 green bell pepper, chopped 8 ounces mushrooms, sliced 1 small zucchini, sliced 12 black olives, optional 4 cloves garlic, minced 28 ounces canned tomatoes with juice, chopped 2 Read More …
Source: Bob’s Clam Hut, Kittery, Maine 2 medium potatoes, peeled, cut 1/4 inch and diced 1 small onion, minced 1 rib celery, chopped 5 cups clam juice 1 cup water 1 tablespoon fresh thyme or 1 teaspoon dried 1 tablespoon Read More …
Here is a fruity, cool mustard which has a wonderful flavor by not that much heat. But what’s to stop you customizing any of these recipes. They are all three, good basic recipes. This goes well with fish, meats of Read More …
The easiest and best topping for any cake in a 9 x 13 pan. Just pour (no spreading) this frosting over the cake to make a beautiful, thick, glossy frosting that tastes creamy and delicious. 1 cup sugar 5 tablespoons Read More …
Jacques Pepin uses aspic to cover the top of pate. You will need to prepare the aspic and then let it cool so that it begins to thicken. Jacques describes the proper consistency as “oily”. If it becomes too thick Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …
Since this eggnog is made with raw eggs, be sure to use fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs. 12 egg yolks* 12 egg whites* 2-1/4 cups granulated Read More …
Here’s a clone recipe for that popular convenience store slush that most everyone knows from the excruciating brain freeze that follows a big gulp. You must have a blender to make this clone of 7-11’s Slurpee, and enough room to Read More …
Excellent thick sauce for fillet, chicken or seafood (shrimp or scallops). Serve on-the-side or on-top of food. Use large portions for sauce lovers and small portions for others who simply just want the flavor. Has a very strong and delicious Read More …
16 ounces refried beans 4 ounces green chiles, drained and diced 10 3/4 ounces tomato soup, condensed 10 3/4 ounces golden mushroom soup, condensed 14-1/2 ounces stewed tomatoes, undrained 2 cans water, * 2 cloves garlic, minced 1 medium onion, Read More …
Servings: 1 Gallon 3 cups (1 lb 8 oz) butter or margarine, melted 1 quart (1 lb) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt Read More …
The easiest and best topping for any cake in a 9 x 13 pan. Just pour (no spreading) this frosting over the cake to make a beautiful, thick, glossy frosting that tastes creamy and delicious. 1 cup sugar 5 tablespoons Read More …