Free Recipes Archive
1 cup ricotta cheese 2 green onions, sliced 3 medium zucchini, cut into thick slices 2 cups tomato sauce 4 lasagna noodles, cooked & cooled 1 cup corn kernels 2/3 cup mozarella cheese, shredded 2 cups baby spinach 2 tablespoons Read More …
6 cups carrots, sliced 3 cups mushrooms, sliced 2 medium zucchini, sliced 1-1/2 cups onion, chopped 4 cloves garlic, minced 2 15.5-ounce cans great northern or kidney beans 1-1/2 teaspoons Italian seasoning Salt and pepper to taste 15 ounces ricotta Read More …
12 uncooked lasagna noodles 1/2 cup Dry sherry 1 Medium onion, finely chopped 8 oz Sliced mushrooms 2 Large zucchini, coarsely Grated (about 4 cups) 2 Medium red or green bell Peppers, seeded and chopped 2 cups Fresh spinach 1 Read More …
Economical, quick and easy, this wholesome and delicious soup is a satisfying meal in a bowl. Serve with hot, crusty sourdough rolls to round out the meal. 1 medium onion, chopped 6 cloves garlic, chopped 2 stalks celery, sliced 1 Read More …
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta. Place the dried broad beans in a pot and add plenty of salted water, leave them there all Read More …
200 g dry broad beans, 200 g beans, 2 onions, 2 carrots, celery, 200 g kale, 200 g endive, 200 g lettuce, 5 ripe tomatoes, olive oil, salt, pepper. Plunge broad beans and beans in water for a night. Chop Read More …
2 tomatoes, cut in half 2 red peppers, cut in half & seeded 2 medium red onions, cut in half 1 garlic head, peeled & cloves separated Place tomatoes, peppers, onion and garlic cut side up on large cookie sheet. Read More …
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 …
2 ripe tomatoes, chopped 1 cucumber, cut into large chunks 1 red onion, chopped 1 red or green pepper, cut into large chunks 2 ribs celery, cut into large chunks 1 jalapeno pepper, seeded & finely chopped 30 ml fresh Read More …
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup during Ramadan. It makes a refreshing, light salad or dessert for any festive celebration. 3 to 4 oranges, peeled and sliced romaine leaves, washed and dried Read More …
1 package refrigerated crescent dinner rolls 250 ml chicken, cooked & diced 1 cup 1 large onion, peeled & sliced into thin rings 1 green pepper, thinly sliced 225 g fresh mushrooms, sliced 1/2 lb 125 ml olives, sliced 1/2 Read More …
1 pound boneless beef top sirloin steak, cut 3/4 inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 tablespoons jalapeño pepper jelly Vegetable Barley “Risotto” (recipe follows) Seasoning: 3/4 teaspoon garlic salt 3/4 teaspoon chili powder 1/2 Read More …
Artichokes Summer Savory Asparagus Summer Savory, Thyme Beets Bay Leaves, Chervil, Cloves (ground), Coriander Seed, Dill Seed, Fennel Seed, Thyme Broccoli Oregano Brussels Sprouts Marjoram Cabbage Caraway Seed, Cumin Seed, Dill Seeds, Green Dill, Oregano Carrots Anise Seed, Bay Leaves, Read More …
2 yellow peppers, sliced into strips 2 red peppers, sliced into strips 227 g mozzarella cheese, sliced 8 oz 4 medium zucchini, sliced 75 ml black olives, pitted 1/3 cup salt & pepper to taste 2 cloves of garlic, crushed Read More …
30 ml oil 1 onion, chopped 250 ml cauliflower florets 1 zucchini, sliced 1 green pepper, chopped 250 ml tomatoes, chopped 125 ml peas 50 ml water 30 ml mild curry paste In a skillet over medium high heat; heat Read More …
Oyster mushrooms are excellent but a bit pricy. As mushrooms are about 90% water, when they are in the supermarket for a long time the water content is greatly reduced. Stock up on the oysters when they are in a Read More …
Source: Brian Berry, executive chef, Sheraton Baton Rouge Convention Centre Hotel 5 large cloves fresh garlic, peeled 4 tablespoons olive oil 1 red bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 5 1/2-inch thick eggplant slices Read More …
Makes 12 servings 1 tablespoon sesame seeds 1 tablespoon dark sesame oil 2 green onions with tops, sliced 1 tablespoon minced fresh ginger 2 cloves garlic, minced 2 cups shredded napa cabbage 1 cup shredded carrots 1/2 cup chopped celery Read More …
Yield: 16 samosas PASTRY: 225 g plain flour 1/2 teaspoon salt 4 tablespoons vegetable oil; + extra 4 tablespoons water STUFFING: 725 g potatoes, boiled in their jackets; allowed to cool 4 tablespoons vegetable oil 1 medium onion; finely chopped 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 …
Delicious, when paired with Bella Sera® Delle Venezie Merlot Prepare any combination of the following begetables to measure 4 cups: Carrots, cut into 3/8 inch disks, blanched Cauliflower, cut into 1 inch florets, blanched Green beans, cut into 2 inch Read More …
Cardoons, swiss chard, eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate presentation, are typically served as a first course in Spain, rather than as an accompaniment to a main course (a main-course Read More …
40 ml water 3 tbsp 1/2 small head cabbage, thickly shredded 1/2 2 ribs celery, thinly sliced 2 medium carrots, thinly sliced 2 medium onions, thickly sliced 1/2 large green pepper, cut into strips 1/2 1 large tomato, cut into Read More …
50 ml unsweetened coconut 1/4 cup 1 ml hot sauce 1/4 tsp 40 ml vegetable oil 3 tbsp 3 paper thin slices gingerroot 1 large shallot, finely chopped 5 ml brown sugar 1 tsp 2 cloves garlic, thinly sliced 500 Read More …
2 celery ribs, chopped 2 medium carrots, chopped 1 large onion, chopped 1 clove garlic, minced 1 small rutabaga, chopped 1.5 L vegetable juice cocktail 6 cup 500 ml ripe tomatoes, chopped 2 cup 30 ml tomato paste 2 tbsp Read More …
A healthy and delicious vegetable-packed meatloaf. 2 cups water 1-1/2 cups DOLE® Chef-Ready Mirepoix Vegetable Puree 2 cups mushrooms, diced and cooked 2 tablespoons olive oil 2 tablespoons onion powder 1 tablespoon ground sage 1 tablespoon dried Italian seasoning, crushed 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 …
Have any turkey leftovers? This recipe is perfect. 1/2 small yellow onion; thinly sliced 1/2 red bell pepper; cored, seeded and thinly sliced 1 tablespoon olive oil Salt and pepper; to taste 1/2 pound asparagus trimmed and cut into 2-inch Read More …
The deep flavors of the roasted vegetables pair perfectly with the nutty flavor and crunchy texture of the quinoa crust and the creamy herbed cheese in this tart. 1 cup uncooked quinoa 1/2 cup almond meal 1 tablespoon cornstarch 1/4 Read More …
2 tablespoons canola oil 1 pound tempeh crumbled 1 cup chopped carrots 1 cup chopped yellow onions 1 pound new potatoes; diced 3 cups vegetable broth 3 tablespoons tamari or soy sauce 1/2 teaspoon finely chopped thyme 1/2 cup frozen Read More …
If you want to make stock, you’ll just need a few things: a good amount of ‘scrap’ veggies – the odds and ends of your choppings water a large soup pot a ladle a wooden spoon or similar for stirring Read More …
250 ml green beans 1 cup 500 ml carrot, julienned 2 cup 250 ml zucchini, julienned 1 cup salt & pepper to taste lettuce leaves LEMON VINAIGRETTE 25 ml olive oil 2 tbsp 50 ml lemon juice 1/4 cup 25 Read More …
Simple and tasty vegetable dish that will make you love asparagus. 1 pound fresh asparagus spears; steamed 8 minutes 1/4 cup grapeseed oil; (for higher heat cooking) 1/2 cup mushrooms; chopped 1/2 tspn sea salt; or to taste 1/4 tspn Read More …
This is a beautiful appetizer dish or side dish. It’s great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer’s market Read More …
25 ml olive oil 2 tbsp 3 yellow onions, chopped 3 garlic cloves, finely chopped 1 celery stalk, chopped 1.25 L tomato juice 5 cup 750 g small white potatoes, halved 1 1/2 lb 250 ml dry white wine 1 Read More …
1 potato 1 sweet potato 1 parsnip 1 carrot any root vegetables can be substituted 50 ml fine bread crumbs 1/4 cup 1 ml dry mustard 1/4 tsp 1 ml each salt & pepper 1/4 tsp pinch cayenne 15 ml Read More …
1 L water 4 cup 1 beef bouillon cube 250 ml potatoes, chopped 1 cup 250 ml carrots, chopped 1 cup 250 ml turnip, chopped 1 cup 75 ml celery, chopped 1/3 cup 75 ml onion, chopped 1/3 cup 1 Read More …
This toss-together salad features ravioli, vegetables and Italian-style greens. 1 (9-ounce) package BUITONI® Four Cheese Ravioli, cooked, drained and rinsed in cold water 1 (10-ounce) package Italian-blend torn mixed salad greens 1 cup broccoli florets 3/4 cup snow pea pods Read More …
2 pounds ground turkey 1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup grated carrot 1/2 cup wheat germ 3 large egg whites 2 tablespoons water Read More …
Four ingredients and a grill is all you need for this recipe. Serve with rice mix and grilled vegetable kabobs. 4 boneless center loin chops, 1 1/2-inch-thick 1 cup teriyaki marinade 1 teaspoon hot pepper sauce 1/4 cup chopped green Read More …
1/4 cup butter 2 medium onions, diced 2 carrots, peeled and chopped 2 celery ribs, sliced 1/4-inch thick 2 quarts water 1 pound tomatoes, seeded chopped 2 teaspoons salt 1 teaspoon crushed dried basil 1/2 teaspoon dried thyme 1/2 teaspoon Read More …
1 (141/2-ounce) package nacho-seasoned tortilla chips 2 cups chopped cooked chicken 1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend 1 (15 1/4-ounce) can corn with red and green peppers, drained 1 (14 1/2-ounce) can cut green beans, drained Read More …
Great as main dish or hors d’oeuvre. 1 cup prepared Italian dressing 3/4 cup seafood cocktail sauce 8 ounces raw jumbo shrimp, peeled and deveined About 16 cherry tomatoes 1 green bell pepper, cut into 1 1/2-inch pieces 5 (10-inch) Read More …
A scrumptious shrimp dish that can be served as a side dish or as a main entree. 8 ounces dried penne pasta, cooked, drained and kept warm 2 tablespoons olive oil 2 cups broccoli florets 1 small onion, chopped 1 Read More …
1/2 pound cherry tomatoes, sliced 1 cup sliced mushrooms 1 cup thinly sliced zucchini 1/2 cup sliced black olives 1 red bell pepper, seeded and sliced 1/2 cup sliced carrots 1/4 cup red onion, sliced into rings 1 cup prepared Read More …
5 cups chicken broth, divided use 1 cup chopped onion 1 teaspoon minced garlic 1 cup peeled and julienne-sliced parsnip 1 cup peeled and thinly sliced turnip 1 cup peeled and sliced carrot 1 cup sliced celery 2 teaspoons dillweed Read More …
Fresh and healthy and special enough for company. 16 cherry tomatoes, whole 4 zucchini, sliced 1/2-inch 2 onions, peeled and sliced 2 red bell peppers, seeded and cubed 4 pounds shrimp, unpeeled Preheat grill. Alternate pieces of tomato, zucchini, onions Read More …
1 pound ground beef 1 cup chopped onion 1 garlic clove, crushed 1 (16-ounce) can kidney beans, drained and rinsed 1 cup sliced carrot 1 cup sliced celery 1/4 cup rice 2 (16-ounce) cans stewed tomatoes 3-1/2 cups water 5 Read More …
1 pound ground beef 1 cup chopped onion 1 potato, peeled and diced 2 carrots, peeled and chopped 1/4 cup diced celery 1 cup shredded cabbage 1 (16-ounce) can whole tomatoes 6 cups water 1/4 cup rice 1 bay leaf Read More …
1 large onion, quartered & thinly sliced 15 ml olive oil 1 tbsp 2 garlic cloves, chopped 500 ml zucchini, sliced 2 cup 250 ml fresh fennel, diced 1 cup 1 each green & red pepper, cut in strips 1 Read More …