Free Recipes Archive
This crunchy granola is a cinch to make and will last several weeks in an airtight container. 4 cups quick cooking (not instant) rolled oats 2 cups natural wheat bran 1-1/2 cups chopped California Walnuts (or pieces) 1/2 cup sesame Read More …
This recipe for rich and fudgy candies was a $5 winner on Feb. 7, 1944, for Mrs. Coumbe of Chicago. Make them a day ahead and refrigerate until you’re ready to serve. 1 cup milk 1/2 cup sifted all-purpose flour, Read More …
This icing can be stored for up to two weeks in an airtight container in refrigerator. 2/3 cups water 4 Tablespoons Meringue Powder 12 cups powdered sugar (3 lbs.) 1-1/4 cup shortening 3/4 teaspoon salt 1 teaspoon Vanilla Flavoring 1 Read More …
One of the quickest and easiest candies you can make! If using molds, be sure to use molds designed for high temperatures. Cook in a heavy saucepan, no more than two-quart capacity. This may be used to make windows for Read More …
I created this recipe several years ago as a simple-to-prepare Italian-style main dish or side salad. The colors make it very appealing, and the flavors are an excellent combination. 1 pound tri-colored rotini pasta, cooked according to package directions, drained, Read More …
This recipe is a variation of an original recipe from French chef M. Oliver and originally used grouse meat, crawfish tails, and truffles. 1 Whole chicken breast poached, boned and skinned or 1/2 pound of cooked, lean veal. 1 Pound Read More …
Salad Olivier was invented and served for the first time at the Winter Palace to Tsar Nicholas II by his French chef, Monsieur Oliver. Unlike his royal employer, the chef escaped from Russia after the Revolution and prospered as proprietor Read More …
This fragrant, appetizing quiche is a lower-fat version than many but its flavor is outstanding. The lively seasonal tastes of green spring onions, mild cheese, and fresh thyme make it a great choice for a light spring supper. Omega-3 oils, Read More …
This smells absolutely fabulous and tastes just as good. Excellent for breakfast, brunch, or a luncheon. Lots of fat and calories avoided by omitting the crust. Saute in Pam for 10 minutes; stir occasionally: 4 cups thinly sliced zucchini 1 Read More …
One of the nicest vegetarian dishes that I know and one that is really easy to make, is the egg souffle. This is kind of like a savoury bread and butter pudding only much better!!!! 1 Slightly stale French baguette Read More …
Although this recipe takes some time, you will be rewarded with a big bucket of sweet chili paste that lasts for ages. Enlivens stir fries, soups and grilled dishes. Makes 1 litre 4 Onions, peeled and chopped 6 Garlic cloves, Read More …
Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it’s a great treat when served hot from a charcoal grill. There Read More …
The epitome of the Brazilian kitchen is feijoada (fay-ZHWAH-dah) – the national dish of the country. This complicated mixture of beans, salted meats, sausages, and rice is considered by inhabitants the king of all food. However, its preparation is so Read More …
This is a general recipe for fajitas and mixes beef with chicken, but you can use either one of them on its own 1 pound chicken breast, cut in stripes. 1 pound beef meat, cut in stripes. 1 tablespoon chicken Read More …
Love Mexican food? Tex mex food? Check out this burger recipe, and spice up to your hearts desire 1 Medium onion, finely chopped 1 small green bell pepper, finely chopped 1 package (1.25 ounces) taco seasoning mix 2 pounds ground Read More …
“Chicken burgers” Thai style! These are packed with a myriad of flavors reminiscent of Thailand. The Thai might enjoy something like this in the form of a kebab or skewer on sugar cane, but since hamburgers are about my favorite 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 …
Fall is approaching, and so is apple season. Capture autumn’s best in this traditional apple butter recipe. Perfect spread on your morning toast or smothered across roasted pork, apple butter can be jarred and presented as a beautiful gift. Makes Read More …
Empanadas are crisp turnovers that can be filled with anything from ham and cheese to spinach and pine nuts, or the previous day’s leftovers. although they are often associated with South America, empanadas originated in Spain’s northwestern region of Galicia, Read More …
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed 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 …
Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French creme brulee. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to Read More …
Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch. While Read More …
This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province–although you find slightly different versions all over Levante. Baked Rice It’s also sometimes called arroz passejat, meaning rice that has gone for a walk–because it was Read More …
Few tapas taste more Spanish than championes al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to Read More …
Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup’s delicate creaminess. Serves 4 to Read More …
Whether served with ensaimadas or alone, this ice cream makes a perfect dessert. Makes about 1 1/2 pints. 1 pound (3 rounded cups) blanched almonds 8 cups water 2 1/2 cups sugar 2 tablespoons grated lemon zest 1 cinnamon stick Read More …
Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. This creamy dessert may be savored warm or cold, though most Spanish Read More …
Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe Read More …
With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep’s milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes’ Don Quixote. Manchego is often savored alone or on a Read More …
This recipe for Buffalo Wings comes from a wonderfully casual restaurant in Newport Beach, California 2 pounds chicken wings, tips discarded 4 cups safflower oil 1 tablespoon minced garlic 1/2 cup minced onion 1/2 cup jalapeno pepper, seeded and minced Read More …
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. 6 tablespoons Louisiana Hot Sauce 1/4 cup (1/2 stick) margarine – not butter 1 tablespoon white vinegar 1/8 teaspoon celery seed 1/8 to 1/4 Read More …
Chowders are simple soups – usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar Read More …
In French Quebec there are as many recipes for this maple fudge as there are bean recipes in Boston. This one is superb. 1 cup real maple syrup 3 cups light brown sugar 1 cup sugar 2 Tablespoons baking powder Read More …
Whenever a recipe calls for biscuit mix, use this versatile mix. 4-1/4 cups all-purpose flour 2 tablespoons baking powder 1-1/2 teaspoons salt 1 teaspoon cream of tartar 1/2 teaspoon baking soda 3/4 cup instant nonfat milk powder or dry buttermilk Read More …
For more that a century, the Marshall Field’s store has been a landmark in downtown Chicago, and has served as a traditional meeting place for several generations of shoppers. This muffin is a favorite with the lunch crowd at the Read More …
Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products that was incorporated and has been in continuous operation since 1852. This recipe contains one of their products. 2 eggs 3/4 cup sugar 1 teaspoon vanilla 1/2 cup Read More …
Add a zing to your next barbecue with this sweet and spicy sauce. 3/4 cup firmly packed brown sugar 1/2 cup tomato ketchup 1/3 cup molasses 1/4 cup cider vinegar 1/4 cup olive oil 3 tablespoons prepared mustard 3 cloves 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 …
Fresh-tasting and generously laced with chives and parsley, this vegetable spread goes well on warm pita, rye, or brown bread. Have it with a glass of crisp white wine. You’ll want to remember this recipe when the zucchini crop comes Read More …
This recipe for chocolate mousse is delicious. This is quick and very easy to make and is sure to please the whole family. It is also a great dessert to serve when you have guests. 1-1/2 cups miniature marshmallows or Read More …
This delicious dish is enhanced by a rich cream sauce made with turkey broth. Accompany it with grilled tomatoes, crisp French bread and a hearty red wine such as Chateauneuf-du-Pape or Gigondas. Follow with fresh fruit and a good dessert Read More …
Easy enough for every day, yet impressive enough for guests, this dish offers a succulent orange-basil sauce. 3/4 cup frozen Florida Orange Juice Concentrate, thawed 2/3 cup reduced-sodium chicken broth or water 2 tablespoons snipped fresh basil or 2 teaspoons Read More …
Adapted from a California restaurant recipe, this dish features a quartered turkey breast marinated in a raspberry vinegar sauce, then grilled over hot coals. Serve Grilled Turkey Breast with Spicy Tomato Aspic or Minted Bulgar Salad for a healthy meal. 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 …
You’ll need those little tin moulds for these beauties! Four-ounce size is perfect for this recipe. I’ve never tried them in cupcake tins, but I don’t see why that wouldn’t work. Makes 4 servings 4 ounces small pieces milk chocolate Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …