Free Recipes Archive
Source: Michael Jacobson, Dory’s Oar Restaurant – Sacramento Batter 7 ounces plain flour 7 ounces good quality ale 1 egg 1 ounce milk 1/2 teaspoon baking powder Pinch of salt Chips 1-1/2 pounds baking potatoes, cut into 1/2-inch slices Salt, Read More …
1 cup chopped onions 1/4 cup vegetable oil 1-1/2 cups spinach, chopped 1-1/2 cups whole tomatillos, cooked (green tomatoes) 1/2 cup green chiles, chopped 2 cloves garlic, crushed 1 tablespoon dried oregano leaves 1 cup chicken stock Cook and stir Read More …
2 lb (900 g) Seville oranges 1 lemon 4 lb (1.8 kg) granulated sugar (to speed the dissolving, this can be warmed in the oven) You will also need a preserving pan or a large, heavy-based saucepan; a 9 inch 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 …
2 cups (500 ml) diced uncooked rabbit (or turkey if rabbit is unavailable) 1 pound (250 g) diced uncooked beef 1 pound (250 g) diced uncooked pork 1 pound (250 g) diced uncooked chicken 8 cups (2 L) peeled and Read More …
2 cups heavy cream 1 vanilla bean 1/2 cup sugar 4 egg yolks additional white sugar for the caramelized top Using a whisk, mix the egg yolks and sugar. Mix in the cream and the vanilla bean (which has been 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 …
4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood 1/2 cup dry white wine About 2 quarts water 2 medium onions, very thinly sliced 4 stalks celery, very Read More …
You will need: A heavy based pan Golden Treacle 1kg of granulated sugar 1-1/2 pints of water Bicarbonate of soda 3 medium sized baking tins A wooden spoon A sugar thermometer Add the sugar and water to the pan, bring Read More …
Yield: 12 Servings Water Dry Mustard Powder Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let Read More …
Source: Executive Chef Christian Delouvrier, Lespinasse, New York City Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes. 5 cups leftover turkey meat, shredded 3 eggs 2 tablespoons 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 …
serves 6 Delicious, when paired with Bella Sera® Delle Venezie Merlot 1 lb. Lean ground beef 1 Onion, chopped 1 T Garlic powder 1 T Dried oregano 1 (26 ounces) jar, high quality tomato-based pasta sauce 1 (15 ounce container) Read More …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …
Oyster Stew is a classic meal and a Christmas Eve tradition for many. That tradition is said to have started with Irish immigrants who fled here during the potato famine in the mid-1800s. They replaced a traditional stew containing ling Read More …
This recipe comes from Chef Peter McAuliffe, Central Coast, New South Wales, Australia. These cookies are a traditional treat in New Zealand and Australia. 2 Cups of rolled oats 1 Tablespoon of golden syrup** 1/2 cup sugar 1 teaspoon of Read More …
500g (about 1+ lbs.) Ribeye Beef, Thinly Sliced 1 tablespoon Garlic, crushed 2 tablespoon Sesame Oil 1/2 cup Soy Sauce 3 tablespoon Granulated Sugar 2 medium Onions, sliced 3 medium Carrots, sliced 5 large fresh Mushrooms, sliced 1 medium Green Read More …
New Mexican Traditional Reservation Recipe Sopaipillas are an incredibly light, puffy fry bread. To eat, poke or tear them open and spread with honey or honey butter. Though recipes vary, the one thing to keep in mind is that they Read More …
4 ounces Caviar Eggs 2 Hard-boiled eggs Chive Cream 1 cup Sour cream 1/4 cup White wine Lemon 1/2 cup Chopped chives Salt to taste Freshly-ground white pepper to taste Salmon Rosettes 1/4 lb Smoked salmon already sliced New Potatoes Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this 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 …
With a twist on the traditional, this Crispy Beer Roast Turkey recipe is brined in a garlic infused beer for the ultimate in juicy-tender-crisp turkey. 6 Turkey cutlets (drumsticks and thighs), washed and patted dry with paper towel 1x 800ml Read More …
Pineapple adds a tangy sweetness to this traditional dish. 10 to 12 oz. (2 cups) cucumber, peeled, seeded, diced 1/2 cup finely chopped red onion 2 teaspoons jalapeno chili, seeded and finely chopped 1/2 cup fresh cilantro, coarsely chopped, divided Read More …
Greek quinoa salad recipe with traditional Mediterranean ingredients including feta cheese, kalamata olives and fresh herbs. You could easily make this vegetarian quinoa salad recipe vegan by omitting the feta cheese or using a vegan soy substitute. 3-4 cups water Read More …
Kick up your traditional broiled steak with this whiskey-drenched version. A mix of whiskey, Worcestershire sauce and Tabasco, this steak-and-sauce combo really puts the finishing touch on your weekend. 4 steaks, sliced (1-inch thick) 1 tablespoon black peppercorns, coarsely crushed Read More …
Be sure to give yourself a good head start time-wise by starting preparation several hours ahead or even the day before. This traditional bread-like cake originally hails from Poland. Dough: 1 1/4 cups (3/4 pound) unsalted butter, softened 1/2 cup Read More …
This traditional Russian baked item was almost always store-bought, and for good reason – making them requires using nearly every pan in the kitchen For the cakes: 1 kg flour; 2 cups milk; 7 eggs; 1 1/4 cups sugar; 300 Read More …
These traditional Russian meatballs are the ideal way to clear the fridge. Like many other cultures, Russia has its own form of meatballs, tefteli. Ideal for using up leftover meat, bread and vegetables, tefteli are a great winter comfort food. Read More …
The traditional Central Asian rice dish was one of the contributions the Soviet republics made to Russian cuisine 400g lamb; 2-3 cups rice; 200g-300g carrots; 150g-200g onion; 200g fat or butter. Cut the onion and carrots into thin strips. Cut Read More …
Save calories by switching up your traditional meatloaf with this easy ground chicken version. Try punching it up with salsa instead of ketchup for a another fun twist. 1 lb ground chicken 1/2 cup fine breadcrumbs 1 large egg white Read More …
Delicious side dish! Healthier than traditional mac and cheese but just as tasty! 1 Zucchini; large 1 cup mild Cheddar cheese; grated 1 cup sharp Cheddar cheese; grated 3 tablespoons Butter 1 tablespoon garlic; minced 1 Jalapeno pepper; finely chopped Read More …
Kutya is a traditional Christmas dish in Russia. It is a porridge made from wheat or rice served with honey, poppy seeds, fruit (especially berries and dried fruit like raisins), chopped walnuts or sometimes even fruit jellies. Kutya is sometimes Read More …
This specialty of Devonshire, England (which is why it’s also known as Devonshire or Devon cream) is traditionally made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream Read More …
Simple and basic and goes with any traditional side dishes. Serve with a couple different fruit salsas or chutneys. 1 (5 to 6-pound) spiral-sliced ham Place ham in shallow pan and heat in a 350*F. oven, uncovered, for 75 minutes Read More …
8 slices (about 1-inch thick) day old home-style white bread 2 ounces (about 1/2 cup) sultanas (raisins) Grated rind of one lemon 2 large eggs 3 level tablespoons caster (granulated) sugar, divided use 1 pint (2 cups) vanilla-flavoured milk* Remove Read More …
Soy sauce adds a distinct rich aroma to traditional French onion soup. This version also incorporates a bit of garlic sautéed with the onion. 4 tablespoons butter 5 onions, sliced 2 cloves garlic, peeled and chopped 1/4 cup soy sauce Read More …
Inspired by the classic Waldorf salad, this piquant sandwich adds turkey and ground spices to a traditional mixture of apples, celery and walnuts. 1 cup diced cooked turkey 1 small apple, cored and diced 1/2 cup diced celery 2 tablespoons Read More …
Two delicious varieties of the traditional Italian sandwich. 1 (12.7-ounce) package Rosemary & Garlic BUITONI Focaccia Bread Mix, prepared according to directions Cut focaccia into 6 pieces. Slice each piece in half horizontally. Top 6 pieces evenly with assorted meats, Read More …
1 cup heavy cream 1 tablespoon flour 3 cloves minced garlic 1/4 small onion, finely chopped 1 tablespoon butter or margarine 2 tablespoon dried herbs (as above) 1/4 teaspoon nutmeg 1/4 cup Parmesan cheese (or to taste) Heat butter in Read More …
2/3 cup Sugar 1/3 cup Cornstarch 2 tablespoon All-purpose flour 1/4 teaspoon Salt 3 Eggs 3 cups Milk 1 tablespoon Butter 2 teaspoon Vanilla extract 1-1/4 cups Mounds Sweetened Coconut Flakes Whipped topping Toasted coconut Yield: 8 Servings In medium Read More …
SAUCE 796 ml tomatoes, canned 28 oz 125 ml tomato paste 1/2 cup 25 ml brown sugar 2 tbsp 1 ml salt 1/4 tsp 1 ml pepper 1/4 tsp ROLLS 12 large green cabbage leaves 375 g ground beef 3/4 Read More …
900 g chuck steak; trimmed and cubed 25 g lard 2 medium onions; diced 200 g button mushrooms 2 carrots; sliced 1 stick celery; sliced 1 teaspoon English Mustard 375 ml beer (bitter) 1 sachet bouquet garni 2 tablespoons plain Read More …
Traditional New Orleans Recipe 1/2 cup warm water (110 to 115 degrees) 2 packages active dry yeast 1/2 cup plus 1 teaspoon sugar 3-1/2 – 4-1/2 cups flour unsifted 1 teaspoon nutmeg 2 teaspoons salt 1 teaspoon lemon zest 1/2 Read More …
You certainly will be a little frightened when you see the quantities. This recipe is the traditional recipe used in the small villages of Madeira, where the cakes were always baked at the big common oven in the village, because Read More …
2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion 1/2 cup chopped scallions, including the green part 1 large egg, beaten Salt and freshly ground pepper to taste Vegetable oil for frying Peel the potatoes and put in Read More …
Source: Gary Nichols/Dollywood 1 gallon apple juice 3 cinnamon sticks 1 teaspoon nutmeg 1/4 cup lemon juice 48 ounces pineapple juice 3/4 cup honey Combine all ingredients and bring to a boil. Reduce heat; serve. Yield: 1-1/2 gallons. Post Views: Read More …
SAUCE 796 ml tomatoes, canned 28 oz 125 ml tomato paste 1/2 cup 25 ml brown sugar 2 tbsp 1 ml salt 1/4 tsp 1 ml pepper 1/4 tsp ROLLS 12 large green cabbage leaves 375 g ground beef 3/4 Read More …