Free Recipes Archive
Chef Bill Poirier Sonsie, Boston Yield: 4 portions Garlic cloves, peeled 40 Onion, diced 1/4 cup Parsley leaves 1/4 cup Fresh rosemary 1/8 cup Bay leaves 2 Cracked black pepper 1 Tbsp. Lemon, roughly chopped 1/2 Olive oil 1/2 cup Read More …
1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1 pound veal, trimmed and sliced 4 tablespoons butter 1 (10-ounce) package frozen asparagus cuts and tips, slightly thawed 1 (14.5-ounce) can stewed tomatoes, drained 1/4 pound mushrooms, sliced Read More …
This tender cutlets are caramelized in Marsala’s smoky flavor. This rich dish would be well complemented by serving it simply alongside buttered pasta and steamed vegetables. 2 (8-ounce) veal cutlets, halved 1-1/2 tablespoons all-purpose flour 2-1/2 tablespoons olive oil 1/4 Read More …
Makes 5 serves 2 Australian veal breasts on the bone (point-end off, fat trimmed off) 100ml olive oil salt and pepper, to taste 250g onion, carrot and celery, peeled and roughly chopped 1 bunch fresh thyme 1 garlic bulb, cut Read More …
Approximately 3 pounds bottom round roast 1-1/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 (14.5-ounce) can beef broth 6 potatoes, peeled and quartered 6 carrots, peeled and cut into 1-inch chunks Read More …
1 lb of liver 4 tablespoon bacon drippings 1/2 cup of celery, chopped 1/2 cup of onions, chopped 6 bacon slices, uncooked 1-1/2 cup of meat stock 1/2 teaspoon salt pepper to taste salt to taste for flour 6 carrots, Read More …
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds) 2 teaspoons olive oil 1/2 teaspoon dried Italian seasoning 1 medium yellow squash, sliced diagonally (3/4-inch) 1 medium zucchini, sliced diagonally (3/4-inch) 2 tablespoons freshly grated Parmesan Read More …
One-pan cooking at its best! This flavorful barley-ground beef skillet is a perfect choice for week night family meals. Be sure to purchase quick-cooking barley – it cooks in 15 minutes. 1 lb. lean ground beef 8 ounce mushrooms, sliced Read More …
2 (16-ounce) beef porterhouse steaks, cut 1-inch thick 2 cloves garlic, finely minced, divided use 1-1/2 teaspoons dried basil leaves, divided use 1/2 teaspoon coarse ground black pepper 1 tablespoon olive oil 1 large zucchini, cut into 2 x 1/2-inch Read More …
1/4 cup LAND O LAKES® Butter 1 tablespoon finely chopped fresh garlic 1 teaspoon coarsely ground pepper 1/2 teaspoon salt 4 medium carrots, sliced 1/4-inch 1 medium leek, sliced 1/4-inch 1 medium turnip, cut into thin wedges 1 pound beef Read More …
2 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 2 pounds) 1/4 cup freshly grated Parmesan cheese 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 medium red or yellow bell peppers, quartered 1 large red onion, sliced Read More …
1/4 Cup each of broccoli, baby corn, carrots, bok choy, oyster mushrooms, snow peas, pressed tofu and button mushrooms, blanched in boiling water, reserve MARINADE 1 pound beef steak, cut in slices 1 Tablespoon light soy sauce 2 teaspoons rice Read More …
1 well-trimmed beef rib eye roast (approximately 4 pounds) 2 tablespoon vegetable oil 3 medium baking potatoes, quartered 2 large sweet potatoes, cut into eighths 4 small onions, halved 2 teaspoons dried rosemary leaves, crushed 4 cloves garlic, crushed 1 Read More …
1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds) 1 tablespoon vegetable oil 8 small red-skinned potatoes, halved 2 large carrots, cut into 2-1/2 x 1/2-inch pieces 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces 1 small Read More …
1 beef eye round roast (2 pounds) 1/2 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon pepper Vegetables: 3 medium zucchini or yellow squash, sliced (1/2-inch) 1 tablespoon olive oil 1 teaspoon lemon juice 1/2 teaspoon Read More …
2-1/2 to 3-1/2- pound boneless corned beef brisket 1 pound carrots, sliced (1/2-inch) 1 medium onion, cut into 8 wedges Glaze: 1/3 cup orange juice 1/4 cup packed brown sugar 1/2 teaspoon cornstarch 1 tablespoon butter 1 teaspoon grated orange Read More …
1 beef tri-tip roast, approximately 1-1/2 pounds 1 tablespoon packed light brown sugar 2 cloves garlic, crushed 2 teaspoon cracked black pepper 1/2 teaspoon each dried thyme leaves and salt 1/2 cup bottled Italian dressing 6 cups assorted vegetables for Read More …
2 tablespoon dry red wine 1 tablespoon soy sauce 1/2 teaspoon sugar 1-1/2 teaspoon grated, peeled ginger root 1 lb boneless round steak, fat trimmed and cut across grain into 1 1/2-inch strips, raw 2 tablespoon vegetable oil 2 medium Read More …
1 pound beef top round steak 1/4 cup oyster sauce 1 tablespoon soy sauce Freshly ground pepper to taste 1 tablespoon peanut or vegetable oil 3 garlic cloves, finely minced 1 medium onion, cut into thin wedges 4 cups bok Read More …
1 well-trimmed beef ribeye roast, small end (about 4 pounds) 2 tablespoons vegetable oil 3 medium baking potatoes, quartered 2 large sweet potatoes, halved, quartered 4 small onions, halved Seasoning: 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary Read More …
1 beef tri-tip roast (1-1/2 to 2 pounds) 1 tablespoon olive oil 12 small red-skinned potatoes, halved 2 medium red, yellow or green bell peppers, cut into eighths 2 medium sweet onions, cut into 1-inch wedges Seasoning: 2 cloves garlic, Read More …
2 pounds beef tenderloin roast 1 tablespoon vegetable oil 4 cups water 1 (10.5-ounce) can condensed beef broth 1 cup dry red wine 2 cloves garlic, peeled and minced 1 teaspoon crushed dried marjoram 4 black peppercorns 3 whole cloves Read More …
1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound) 1/3 cup prepared non-creamy Caesar dressing 2 teaspoons lemon pepper 1 cup uncooked instant brown rice 2 cups frozen vegetable mixture, such as baby green and yellow Read More …
2 New York steaks (boneless strip loin), trimmed of all fat 2 tablespoons lite soy sauce 3 tablespoons sake wine or dry sherry 3 tablespoons beef broth 2 tablespoons rice vinegar 1 clove large garlic, finely minced 3 ginger slices, Read More …
Tamales are a lot of work, but the end results are reward enough. Often they are made with a variety of meats and vegetables. Although savory tamales are the most popular in America, in Mexico they also serve sweet tamales Read More …
Chef Paul Prudhomme learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests in his food. Prudhomme recommends a great spring recipe for vegetarians to try that is Read More …
Vegetable Preparation Blanching Asparagus Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. 3 – 4 minutes in boiling water, depending on size Beans, green and wax Wash, stem, slice, cut or leave whole. Blanch, chill, Read More …
1 yellow summer squash, sliced 1 zucchini, sliced 1 carrot, peeled and slice diagonally 1 tablespoon olive oil 2 tablespoon fresh basil, chopped or 1-2 teaspoon dried basil Saute the vegetables and basil in the olive oil in a nonstick Read More …
Source: Chef Avid Noble, Carrabba’s Italian Grill 1 to 2 ounces extra-virgin olive oil 2 large mushrooms, sliced 2 cloves garlic, chopped 1 ounce broccoli florets 1 ounce cauliflower florets 3 to 4 baby carrots 4 strips red bell pepper Read More …
Makes 6 servings 12 ounces fresh white mushrooms, cleaned 4 ounces shiitake mushrooms, cleaned 5 medium sweet potatoes, peeled (about 2 pounds) 2 medium onions (about 8 ounces) 12 cloves fresh garlic, peeled 1/4 cup olive oil, divided 1 tablespoon 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 …
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, Read More …
500 g asparagus 1 lb 250 g snow peas 1/2 lb 250 g fiddleheads 1/2 lb 25 ml butter 2 tbsp 1 clove garlic, minced 15 ml fresh basil, finely chopped 1 tbsp 15 ml green onions, chopped 1 tbsp Read More …
1 package pillsbury crescent rolls 125 ml cream cheese 4 oz 50 ml miracle whip 1/4 cup 1/2 envelope dressing mix (ranch or caesar) 125 ml each of carrots, mushrooms, broccoli, green onions, cauliflower, green & red peppers 1/2 cup Read More …
Servings: 8 1/4 cup tahini, well stirred 2 1/2 tablespoons extra-virgin olive oil, divided 2 tablespoons water 1 tablespoon lemon juice 1 teaspoon minced garlic Kosher salt 1/2 cup panko breadcrumbs 1/4 teaspoon red pepper flakes 1 head broccoli, quartered Read More …
This recipe is a tasty and easy way to use up the excess of vegetables from your garden. And a nice side dish for a summer party or picnic. 1 1/2 lbs tomatoes; peeled and quartered 1 bunch scallions; chopped Read More …
Canning jars are ideal for marinated the goat cheese, but any container large enough and with a tight-fitting lid will work. Also, be sure to save the oil you marinated the cheese in. It’s great for dipping bread, sauteing vegetables 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 …
Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded Read More …
Love garlic? Here is an all-time favorite delectable dip that is best served with pita wedges or fresh vegetables. For the Garlic Confit: 8 cloves garlic 1/4 cup olive oil For the Dip: 1 medium eggplant 1 tsp. kosher salt Read More …
3 large eggs; plus 3 egg whites 3/4 cup 2% reduced-fat cottage cheese 4 ounces cheese (1 Cup); shredded (1 cup= 4 servings) 1 teaspoon minced fresh rosemary 3 cloves garlic; thinly sliced 2 tablespoons extra-virgin olive oil 1 medium Read More …
In Japan, tempura over rice is simply called tendon. It’s a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into Read More …
2 tablespoons corn oil 1 tablespoon Thai red curry paste 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips 4 ounces green beans, cut into 1-inch lengths 2 small Japanese eggplants, cut into 1-inch pieces 3 cups 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 …
3 medium leeks (about 2 pounds) 1 (16-ounce) package baby carrots 2 pounds new potatoes, thinly sliced 3 medium onions, cut into wedges 3 tablespoons butter or margarine, melted 2 tablespoons pure olive oil 1 garlic clove, pressed 1/2 teaspoon Read More …
A one-pot casserole simmering on the stove fills the kitchen with pleasing aromas, especially on a chilly evening. Try our pork chop with tomato soup and vegetables; a dash of Worcestershire sauce adds just the right spark! 1 to 1 Read More …
2 tablespoons olive oil 1 (6-pound) turkey breast 1/2 cup dry white wine 1 cup chicken broth 1 teaspoon rosemary 8 red potatoes 1/2 pound carrot 3 leeks, sliced 1 (6-ounce) can black olives Heat oil in a large kettle; Read More …
Onion, tomatoes and corn form a toothsome trio of vegetables in curried chicken broth. A little yogurt whisked in at the end results in a creamy but light and flavorful first course or simple luncheon dish. 1 teaspoon butter 1 Read More …
1/2 cup dried tomatoes 1/2 cup boiling water 2 medium-size sweet onions, chopped 2 small zucchini, chopped 1 medium-size green bell pepper, chopped 1 medium-size red bell pepper, chopped 1 cup sliced fresh mushrooms 2 garlic cloves, minced 2 tablespoons Read More …
4 red potatoes, unpeeled & diced 6 carrots, diced 250 ml snow peas, cut in half 1 cup 250 ml yellow wax beans, diced 1 cup 15 ml butter 1 tbsp 15 ml flour 1 tbsp 250 ml milk 1 Read More …