Free Recipes Archive
Serving Size : 6 3 cups cooked rice 1 cup shredded carrots 3/4 cup diced celery 3/4 cup diced green pepper 6 ounces diced pimiento, drained 3 green onions, thinly sliced 6 tablespoons vegetable oil 6 tablespoons cider or red Read More …
1-3/4 cups cooked rice (white or brown) 2 tablespoons fat-free egg substitute or 2 egg whites 1 cup broccoli, chopped 3/4 cup corn 1/2 cup carrots, chopped 3 whole mushrooms, sliced 1/3 cup onion, chopped 2 tablespoons cilantro, chopped 1-1/2 Read More …
4 lbs. Vegetable Marrow (when peeled) 4 lb. Sugar 1 lb. Preserved Ginger 1 Teaspoon of Lemon Essence 2 ounce of Salt Remove seeds from the marrow and dice it. Sprinkle the marrow with the salt and leave overnight. Next Read More …
Keftedes, or keftedakia, are Greek meatballs. Small keftedakia are used as appetizers for parties and festivities of every sort. Large keftedes, with pilaf, vegetable, and salad, make a tasty family dinner. 1 pound ground round 1/2 cup grated onion 1 Read More …
1/2 cup carrots, shredded 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 2 green onions, thinly sliced 1 cup cheddar cheese, shredded 1/4 cup ranch flavoured salad dressing 1/2 teaspoon chili powder 4 tortillas 1 cup lettuce, torn into small Read More …
Mooli Paratha make an excellent snack on their own or the perfect accompaniment to meat or vegetable curries 500 Gramms Chapati flour (you can make this by sieving the bran out of wholemeal bread flour) Pinch of salt Tepid water Read More …
A dish that can be served on white rice, on sliced bread, or eaten as a taco on a hot flour tortilla. For a large crowd, simply double the recipe. Add a fresh vegetable such as fresh green beans and Read More …
6 boneless, skinless single chicken breasts 2 tablespoon Dijon mustard 2 teaspoon sesame oil 3 tablespoon curry powder, divided 1 tablespoon vegetable oil 3 cloves garlic, finely chopped 2 tablespoon finely chopped fresh ginger root 1 small hot chile pepper, Read More …
8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto 1/2 cup olive oil, for pesto 1/8 teaspoon. salt, or to taste, for pesto 1/8 teaspoon. pepper, or to taste, for pesto 2 oz. freshly grated Parmesan cheese, for Read More …
3 tablespoons Vegetable oil 1 cup Onion; diced (1/2-inch pieces) 2 large Garlic cloves; minced 1/4 c Celery; diced (1/2-inch pieces) 1/2 c Carrots; diced (1/4-inch pieces) 1 teaspoon Dried thyme 2 teaspoons Paprika 1/2 teaspoon salt pn Cayenne pepper Read More …
Green Onions, one per person Cut root end off onion and discard. Starting about 1-inch away from green part of the onion, make several lengthwise cuts very close together through the white part of the onion to where the root Read More …
Serves 1 1 cucumber, unpeeled, sliced thinly lengthwise Salt and pepper, to taste 1 – 4-inch celery match stick, with leaves 2 – 3-inch carrot match sticks, peeled 1 lettuce (or spinach or arugula) leaf 1 frozen cooked shrimp thawed, Read More …
serves 6 4 cups all-purpose flour 1 tablespoon granulated sugar 1 package yeast 1/2 cup hot milk (120-130) 3/4 cup hot water (120 – 130) 4 cloves garlic, minced 2 tablespoons ginger, minced 1 cup onions, finely chopped 1 carrot, Read More …
2 tablespoons each: sesame oil and seasoned rice wine vinegar 2 crushed garlic cloves 2 teaspoons soy sauce 1/2 teaspoon each: crushed red pepper and grated orange zest 4 tablespoons each, finely diced: water chestnuts, red bell pepper, carrot, celery Read More …
1 medium-sized eggplant, unpeeled, cut into 1/2″ cubes 1 Tablespoon coarse (kosher) salt 3/4 cup (or as needed) best-quality olive oil 2 medium-size yellow onions, cut into 1/4″ dice 4 cloves garlic, finely chopped 2 large green bell peppers, cored, 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 …
2 large cloves garlic, minced 2 large onions, diced (about 1/2-inch) 1 tablespoon vegetable oil 2 tablespoons chili powder 2 packets instant beef-flavored broth 2 packets instant chicken-flavored broth 2 cups diced carrots (about 1/4-inch cubes) 2 medium green peppers, Read More …
Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sauteed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, Read More …
750 g extra lean ground beef 175 ml oatmeal, uncooked 250 ml tomato juice 1 onion, finely chopped 1 egg, slightly beaten 4 drops tabasco sauce 10 ml salt 50 ml butter or margarine 125 ml cheddar cheese, grated 50 Read More …
1 cup small shells or other small pasta 3 cups 1% milk 1 (10 ounce) bag frozen mixed vegetables, thawed and drained 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1-1/2 teaspoons cornstarch 1 (6 ounce) can clams, drained Salt and Read More …
5 cups vegetable broth (water is fine, but not as tasty) 1 cup tomato or vegetable juice 1 cup peeled tomatoes, cut in small pieces 1 cup carrots, chopped 1 cup green beans or yellow wax beans 1 cup onions, Read More …
1 tablespoon butter 1 cup chopped leeks or onion 1 large potato, peeled and diced 1 cup sliced carrots 1 cup diced red pepper 1/2 cup small pasta shapes 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 can (10 Read More …
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, Read More …
Makes 12 cups 4 large leeks, carefully washed 2 large carrots, peeled and sliced 4 large celery stalks, sliced 4 large yellow onions, sliced 5 garlic cloves 6 fresh parsley sprigs 4 fresh thyme sprigs, or 1 teaspoon dried thyme Read More …
1 large onion 2 large carrots 2 celery ribs, including a few leaves 1 bunch scallion, including half the greens 1 tablespoon olive or vegetable oil 1 tablespoon nutritional yeast, optional 8 garlic cloves, peeled and smashed 8 parsley branches Read More …
3 onions, chopped 3 tablespoons unsalted butter (or olive oil, if you prefer) 2 leeks, washed well and chopped 2 carrots, chopped 2 celery ribs, chopped 1/4 pound mushroom caps, chopped 1 cup potato peel 12 cups cold water 1/4 Read More …
125 ml green cabbage, thinly sliced 1/2 cup 50 ml red cabbage, thinly sliced 1/4 cup 6 carrots, shredded 4 parsnips, shredded 1 leek, shredded 1 onion 50 ml raspberry honey 1/4 cup 50 ml canola oil 1/4 cup 250 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 …
1 small head garlic 2 tablespoons olive oil, divided 1 medium red onion, cut into 1/2 inch slices 2 tablespoons balsamic vinegar, divided 1/2 pound ripe plum tomatoes, cut into 1/4 inch slices 1/2 small eggplant, peeled and cut into Read More …
50 g plain flour 50 g butter 300 ml milk salt and freshly ground pepper 100 g peas; cooked 100 g cottage cheese 1/2 medium cauliflower; cooked 50 g Lancashire cheese; grated 2 carrots; chopped 1 onion; chopped cucumber; to Read More …
Makes 4 servings 1/4 cup vinegar 1/4 cup fat free vegetable broth 1/4 cup Dijon mustard fresh ground black pepper, to taste 2 carrots 1/2 pound green beans 1 tomato 1 cucumber 1/8 pound mushroom Mix dressing (first 4 ingredients) Read More …
1 Deer heart, fresh Salt Pepper Steak Spice Garlic Salt Beef bouillon cube or powder Rosemary Thyme Water Vegetable Saute: 2 large Onions (cut in large pieces with layers separated) 2 Green peppers 3 Stalks celery, sliced, thin and diagonally Read More …
2 medium zucchini, cut into 1 cm slices 1 punnet cherry tomatoes 2 endive, halved lengthwise 2 tablespoon extra virgin olive oil salt and freshly ground black pepper 125 g blue cheese, crumbled 90 g cream cheese, softened 1 tablespoon Read More …
30 ml olive oil 4 large potatoes, thinly sliced 15 ml olive oil 1 leek, chopped 1 zucchini, grated 1 each red & green bell pepper, sliced 1 carrot, coarsely grated 30 ml fresh parsley, chopped 225 g cream cheese, Read More …
Chef Ron Eyester Restaurant/Operation Food 101, Atlanta Yield: 1 serving Sushi-grade ahi tuna, 7 oz. 1 piece Salt and pepper to taste Red bell pepper, julienne 1/2 cup Red cabbage, julienne 1/2 cup Shiitake mushrooms 1/4 cup Snow peas, blanched Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine Read More …
A colorful presentation of beef strips, zucchini matchsticks, and carrots makes an easy, quick and attractive meal for the family 1 MAGGI ® Beef Bouillon Cube 1/4 cup hot water 3 tablespoons sauce 2 tablespoons dry white wine or water Read More …
1-1/4 pounds boneless beef top sirloin steak, cut 1-inch thick 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot 1 clove garlic, minced 1/2 cup prepared Stirfry sauce, preferably sesame-ginger flavor Read More …
White rice is a must for these tender beef slices cooked quickly in a ginger-infused sweet and sour sauce. 2 tablespoons soy sauce 2 tablespoons sherry 1-1/2 tablespoons cornstarch 1 tablespoon rice vinegar 1 tablespoon firmly packed brown sugar 1/2 Read More …
1 tablespoon vegetable oil 1 pkg. (9 oz.) frozen broccoli cuts 2 medium carrots, cut into 2 x 1/4-inch strips (1 cup) 2 cloves garlic, minced 1 pkg. (10 oz.) frozen cooked shrimp, defrosted and drained 3 ounce fresh snow Read More …
1-1/2 pounds chicken strips 4 cups frozen mixed vegetables, thawed 3/4 cup teriyaki stir-fry sauce 1 1/3 cups French’s French-Fried Onions Hot cooked rice, if desired Serving Size : 6 In skillet, stir-fry chicken for 5 minutes in 1 tablespoon Read More …
This is a low-fat version of a speciality among the Muslim community in coastal region of India. The omelettes are cut into strips, then tossed in a spiced tomato sauce. This dish is delicious with Puffed Grilled Bread or Chapatis. Read More …
1 tablespoon fresh Lime Juice 1 teaspoon Chili Oil 1 teaspoon Granulated Sugar 3/4 cup Carrots, julienne 3/4 cup Zucchini or Summer Squash, julienne 1/4 cup Jicama, julienne 1/4 cup Radish, julienne Serves 4 (makes about 2 Cups) In a Read More …
16 Large fresh mushrooms (about 1 pound) 2 tablespoons chopped green onions 1 teaspoon butter 1 small zucchini, shredded 1/3 cup grated parmesan cheese 1 tablespoon diced pimento 1/4 teaspoon salt Clean mushrooms with damp paper towels. Remove stems and Read More …
8 ounces fat free cream cheese, softened 1/2 cup fat free cottage cheese 1/2 teaspoon garlic powder 1 carrot, diced 1/2 green pepper, diced 1 onion, diced 1 celery rib, diced 2 teaspoons parsley flakes Place cream cheese and cottage Read More …
1-1/2 cups plain nonfat yogurt 1 cup salsa 4 sun-dried tomatoes, finely chopped or 8 sun-dried tomato halves 1/2 cup cauliflower, finely chopped 1/2 cup celery, finely chopped 1/2 cup scallion, chopped 1 cup green bell pepper, finely chopped 2 Read More …
2 cups. applesauce 1 cup low-fat sour cream 2 tablespoons minced onion 1 teaspoon Worcestershire sauce 1/2 teaspoon salt Slowly cook applesauce about 5 minutes to evaporate some of the liquid; chill. Combine the applesauce, sour cream, onion, Worcestershire sauce Read More …
Lasagna noodles Eggplant Roasted bell peppers Summer squash Zucchini Bermuda onions Canola oil Salt and pepper Fresh herbs Grated Parmesan cheese Ricotta cheese Grated mozzarella cheese Cook lasagna noodles until al dente. Slice eggplant into rings. Cut bell pepper into Read More …
1 (8 ounces) package lasagna noodles, cooked and drained White Sauce: 4 tablespoons corn oil margarine 6 tablespoons all-purpose flour 2 cups low-fat milk 1/4 cup grated Parmesan cheese 1/4 dash of garlic powder 2 cups low-fat cottage cheese 8 Read More …