Free Recipes Archive
1 pound ground beef 8 cups water 1 (14-ounce) can tomato sauce, prepared 2 onions, chopped 1 (16-ounce) package loose-pack frozen mixed vegetables 1 tablespoon dried oregano 1 tablespoon chili powder 2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 Read More …
1 onion, finely chopped 2 teaspoons olive oil 2 tomatoes, coarsely chopped 3 medium potatoes, chopped into 1-inch cubes Water or vegetable broth 1 small head cauliflower, chopped 2 zucchini 1 ordinary or 2 Japanese eggplant 1 pinch curry powder Read More …
3 large heads broccoli, cut into florets 1 large cauliflower, cut into florets 4 carrots, sliced DRESSING 75 ml olive oil 1/3 cup 25 ml white wine vinegar 2 tbsp 15 ml dijon mustard 1 tbsp 15 ml sugar 1 Read More …
Serving Size : 4 14-1/2 ounces stewed tomatoes, * see note 4-1/2 ounces canned mushrooms, sliced and drained 14-1/2 ounces chicken broth 1 pound cooked turkey, diced 1/4 cup red wine 1 cup frozen mixed vegetables 1 small onion, chopped Read More …
1 large potato, peeled & diced 500 ml onion, chopped 2 cup 500 ml cabbage, chopped 2 cup 250 g mushrooms, sliced 1/2 lb 1 large stalk celery, minced 1 large carrot, diced 1.5 L water 6 cup 10 ml Read More …
3 medium carrots, cut into julienne strips 3 medium parsnips, cut into julienne strips 1 small rutabaga, cut into julienne strips 2 small turnips, cut into julienne strips 45 ml butter or margarine, melted 3 tbsp 2 ml dried thyme Read More …
3 qt. water 3 potatoes, diced 2-3 lb. shank meat (or any stew meat) 2 ribs celery with leaves 29-oz. can tomatoes 1 shank bone sawed in pieces salt and pepper to taste 1/2 cup chopped parsley 2 beef bouillon Read More …
1-1/2 tomatoes, diced 1 onion, chopped 8 whole mushrooms, sliced 1 tablespoon garlic, minced 1 cup spinach, chopped 1/2 cup non/lowfat cottage cheese 2 tablespoons basil, minced Freshly ground black pepper 48 eggless pot-sticker shells Combine the tomatoes, onion, mushrooms, Read More …
3 cups tomato juice 3 cups vegetable broth 8 small potatoes, quartered 1 small rutabaga, peeled & cubed 4 carrots, sliced 3 medium onions, chopped 3 garlic cloves, minced 4 small zucchini, largely cubed 1 medium yellow squash, largely cubed Read More …
Source: Dixie Stampede – Pigeon Forge, Tennessee 1 quart chicken broth 1/2 cup frozen peas 1/2 cup whole kernel sweet corn 1/2 cup canned green beans 1/2 cup carrots, peeled and grated 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Read More …
2 carrots, 2 turnips 1 small courgette 1 leek 1 potato 1 stick celery 1 clove garlic 20g butter, salt, pepper 1 litre water 2 sprigs parsley (serves 4) Peel and wash all the vegetables (do not peel the courgette) Read More …
Source: Dixie Crossroads, Inc., Titusville, Florida 1 gallon water 4 ounces chopped onions 3 ounces powdered chicken base 2 (14 ounce) cans mixed vegetables 2 cups cooked rice 2 (14 ounce) cans diced tomatoes 2 tablespoons Worcestershire sauce Put chopped Read More …
125 ml butter 1/2 cup 175 ml onion, diced 3/4 cup 175 ml tomato, diced 3/4 cup 175 ml carrot, diced 3/4 cup 175 ml green beans, diced 3/4 cup 175 ml broccoli, coarsely chopped 3/4 cup 175 ml leek, Read More …
This recipe makes a great vegetarian entrée, super antipasto, or serve it with grilled steaks. You can prep the vegetables ahead, and marinate a few orders per shift, or pre grill and re heat in the oven to order. Marinade: Read More …
1 lb. boned and skinned chicken breast halves 2 medium carrots, julienned 1 large zucchini, julienned 1/2 c. fat-free chicken broth 2 tbsps. lemon juice 1 tablespoon olive oil 2 garlic cloves, minced 2 tbsps. all-purpose flour 1 teaspoon dried Read More …
4 MEDIUM SIZED PRE-BAKED POTATOES – PEELED AND DICED 250 GRM. RAW HAM SLICED INTO STRIPS (OR BACON) 200 GRM. COOKED GREEN BEANS 90 GRM. BUTTER 8 EGGS SALT AND PEPPER 100 GRM. GRATED CHEESE Mix the potatoes with the Read More …
2 potatoes, peeled and grated 2 carrots, peeled and grated 1 medium zucchini, grated 1/4 cup grated onion 3 large eggs 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 2 tablespoons vegetable oil Combine potatoes, carrots, Read More …
1/2 Cup rye flour 1/4 Cup whole-wheat flour 1/2 teaspoon baking powder 2-3 TBSP finely chopped red bell pepper 2-3 TBSP finely chopped caramelized onions 1/4 teaspoon salt 1/2 Cup Soy or rice milk (I used Edensoy Vanilla. I’ve also Read More …
1/3 cup chopped onion 2/3 cup chopped green bell pepper 1 tablespoon butter 2 tablespoons olive oil 1-1/2 cups chopped zucchini 2 garlic cloves, crushed 1/2 teaspoon salt 1/4 cup chopped tomato 6 large eggs In an oven-safe skillet over Read More …
Powdered milk gives these fluffy eggs a creamier texture, while colorful vegetables add flavor and nutrients. 6 large eggs, separated, divided use 1/4 cup powdered milk 1/2 cup sliced mushrooms 1/2 cup chopped green bell pepper 1/2 cup chopped onion Read More …
Quick to prepare and simply delicious for breakfast, brunch or dinner. 1 tablespoon butter or margarine 1 small onion, thinly sliced 2 cloves garlic, minced 1 (10 ounce) package frozen spinach, thawed and squeezed dry 1 (14.25 ounce) can diced Read More …
1 small onion, sliced 1/4 cup chopped green pepper 1 small zucchini, sliced 1 medium tomato, chopped 1/2 teaspoon Italian seasoning or oregano leaves, crushed 4 large eggs, separated 1/4 cup water 1/4 teaspoon cream of tartar or lemon juice Read More …
2 teaspoon active dry yeast 2-3/4 cups + 2 tablespoon bread flour 3 tablespoon rolled oats 1-1/2 cups whole wheat flour 1-1/2 teaspoon ground ginger 1-1/2 tablespoon sugar 1-1/2 teaspoon salt 1-1/2 teaspoon vegetable oil 3/4 cups water 3/4 cups Read More …
1 pound ground beef 2 cloves garlic, minced 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger 1 red bell pepper, cut into 1/2-inch pieces 1 (6-ounce) package frozen pea pods 3 cups cold cooked rice 3 tablespoons soy Read More …
1 large carrot, grated 1/2 large turnip, peeled and grated 1 large potato, peeled and grated 1 medium sweet potato, peeled and grated 1/2 small onion, grated 2 large eggs, slightly beaten 2 tablespoons all purpose flour 1/2 teaspoon salt Read More …
Makes 4 servings 2 tablespoons water 1 cup zucchini, thinly sliced 1-1/4 cups yellow squash, thinly sliced 1/2 cup green bell pepper, cut in 2-inch pieces 1/4 cup celery, cut in 2-inch pieces 1/4 cup chopped onion 1/2 teaspoon caraway Read More …
2 dozen potato and cheddar cheese pierogies 4 pieces Heavy duty aluminum foil (11″x11″) 1 large zucchini, sliced 10 fresh mushrooms, sliced 1 medium onion, sliced 1 cup mixed red, green, and yellow sweet peppers, sliced 1 cup Barbecue sauce Read More …
Source: Chef Jim Cropper -Bahama Breeze Restaurant, Phoenix, Arizona 2 teaspoons extra-virgin olive oil 1 large clove garlic, minced 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 1/2 green bell pepper, julienned 1/2 chayote squash, seeded and sliced Read More …
Source: Peking Duck House, Closter, New Jersey 1 tablespoon canola oil 3 ounces bamboo shoots, chopped 3 ounces mushrooms, chopped 2 ounces water chestnuts, chopped 2 ounces celery, chopped 1 ounce carrots, chopped 1/2 tablespoon lite soy sauce 1/4 ounce Read More …
12 fresh large mushrooms 2 small zucchini, cut into 1-inch angle-sliced pieces 3 tablespoons salad dressing 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 12 cherry tomatoes Place mushrooms in a bowl. Pour boiling water over them; Read More …
3-4 carrots sliced diagonally 1-2 small zucchini ( or remove seeds), sliced diagonally and then halved 1 small red onion, sliced thick broccoli florets, divided 1-2 Portobello mushrooms, slice 1/3 inch thick 2 cloves garlic, minced Combine prepared vegetables in Read More …
Keep vegetables warm in the oven if necessary so all the ingredients are hot when assembled. We used fresh spinach pasta sheets, but any flavor may be substituted. Lasagna noodles may also be used; just be sure to adjust the Read More …
2 tablespoon olive oil 1/2 cup sliced celery 1/2 cup chopped onion 2 carrots, thinly sliced 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ground ginger pinch of cayenne pepper 1 can (14-1/4oz) chicken or Read More …
90 g butter 3 carrots; sliced 40 g plain flour 300 ml milk; + extra to glaze 1 small cauliflower; broken into florets 110 g broccoli 50 g pearl barley 2 tablespoons fresh parsley; chopped 110 g plain wholemeal flour Read More …
Serving Size : 6 FILLING 2 teaspoons olive oil 1 small onion, diced 3 cloves garlic, chopped 1 small zucchini, diced 1/2 cup sliced wild mushrooms or domestic mushrooms 1 red bell pepper; roasted, peeled, seeded, and diced 1/4 cup Read More …
Yield: 4 Servings 1/4 cup Sliced almonds Sauté liquid of choice 1 each Large onion 1 teaspoon Bottled minced garlic 1 tablespoon All purpose flour 2 teaspoon Curry powder 1/4 teaspoon Cayenne pepper 1 each 16 ounce package frozen mixed, Read More …
16-oz. pkg. frozen broccoli, carrots and cauliflower 10-oz. can cream of mushroom soup 4 ounce Swiss cheese, shredded 1/2 cup sour cream 1/4 teaspoon pepper 4-oz. jar diced pimento, drained 2.8-oz. can French-style onion rings Thaw and drain vegetable mixture. Read More …
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood Zucchini, sliced Yellow squash, sliced Whole mushrooms Red onions, quartered Marinate vegetables in a little melted butter and season with salt and pepper. Place on skewers and Read More …
1 cup uncooked long grain rice 2-1/4 cups water 2 to 3 tablespoon onion or vegetable soup mix 1/4 teaspoon salt 2 cups frozen corn, peas or mixed vegetables In a saucepan, combine rice, water, soup mix and salt; bring Read More …
Makes 4 servings 7 ounces canned tomatoes, whole 1/8 pound green beans, fresh, sliced 1/8 pound fresh okra, cut into 1/2-inch lengths 1/8 cup finely chopped green bell pepper 1/8 tablespoon chopped fresh basil 1/8 teaspoon fresh oregano, chopped 1/4 Read More …
Source: El Torito Executive Chef Pepe Lopez 1 cup corn kernels 1 cup diced zucchini 1/2 cup diced yellow onions 1/2 cup diced tomatoes 1/2 cup diced roasted Anaheim chiles 2 teaspoons salt 1/2 teaspoon black pepper 2 cloves fresh Read More …
Serving Size : 4 4 medium bell peppers 1 teaspoon oil 1/2 cup onion, chopped 1 teaspoon minced garlic 1 small zucchini, diced 14-1/2 ounces whole tomatoes, in thick puree 1/2 teaspoon Italian seasoning 1 cup corn, fresh or frozen Read More …
4 tablespoons butter 4 cups cabbage, grated 1 cup celery, thinly sliced 1 small green pepper, finely chopped 2 cups ripe tomatoes, diced 1 medium onion, thinly sliced 1 teaspoon salt 1/8 teaspoon pepper In a large skillet; melt butter. Read More …
Source: TGI Friday’s® Chef Bob Davis Portabella mushroom Remove stem from mushroom and discard. Rinse mushroom with cold water. Add your favorite vinaigrette dressing – just enough to fill the bottom of the mushroom cap; marinate for one hour. Place Read More …
1 can Mixed Vegetables, (16 oz.) 1 can Hominy, (16 oz.) 1 can Mushrooms, chopped, (6 oz.) 1 can Green Beans, (16 oz.) 2 cans Cream of Mushroom Soup, (10 ounce each) 8 ounces Cheddar Cheese, dairy free 16 ounce Read More …
Originating from royal kitchens, korma is a dish associated with affluence. Traditionally meat-based, various vegetarian kormas are made these days. This healthy eating version is based on the principles of a traditional northern korma, but, instead of using cream and/or Read More …
1 teaspoon chopped fresh rosemary 1/8 teaspoon freshly ground pepper 2-1/2 teaspoons olive oil 1 tablespoon raspberry-flavored vinegar 1 clove garlic, minced 2 ears fresh corn, husked 1 small zucchini, cut in half lengthwise (about 1/4 pound) 1 small yellow Read More …
1 cup green lentils 1 cup rice (white or brown) 2-1/2 cups water 3/4 cup vegetable stock 2 onions, chopped 1/2 cup carrots, diced 3 tablespoons garlic, minced 4 celery stocks, chopped 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon Read More …
2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 tablespoon dried 1 teaspoon salt 1 teaspoon Read More …
1/2 pound Chinese egg noodles, cooked and drained Vegetable oil, to coat pan 1/2 cup sliced celery 1/2 cup sliced onions 1 cup bean sprouts 1/2 cup sliced green and red peppers 1/2 cup sliced carrots Salt, to taste Pinch Read More …