Free Recipes Archive
1/4 cup butter 2 10 ounce pkg frozen spinach, thawed and squeezed dry 2/3 cup ricotta cheese 2 egg, lightly beaten 1 cup Parmesan cheese 6 tablespoons flour 1/2 teaspoon salt 6 tablespoons butter, melted Serving Size : 4 Melt 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 …
1 pound tomatillos (about 9 small), husked *, cut in half 1/3 cup chopped red onion 1/3 cup chopped fresh cilantro 2 jalapeño chiles, seeded and chopped 2 tablespoons fresh lime juice 1 teaspoon salt Place tomatillos, onion, cilantro, jalapeño, Read More …
Yield: 6 half pints 6 Green Chiles (Hotness to your preference) 6 Cups Sugar 1-1/2 cups Cider Vinegar Cheesecloth 6 ounces liquid pectin 6 drops green food coloring Wash and mince chiles. Combine Chiles, sugar and vinegar in a large Read More …
You can use more or less sugar, depending on the acidity of the tomatillos. Source: La Olla Restaurant & Bar, Oaxaca, Mexico 6 servings 2 cups water 1-1/4 pounds tomatillos, husked, rinsed 1 jalapeno chile, stemmed, halved, seeded 1/3 cup Read More …
3 lbs pork Butt (bone in or out) 1 TBSP peanut oil (or whatever oil you have) 1 large onion cut into 1/4 in dice 6 garlic cloves, chopped 2 jalapenos, seeded and chopped 1 teaspoon dried oregano salt and Read More …
CHILI 1 teaspoon Lemon pepper 1 teaspoon Cumin seed 4 Chicken breast halves 1 teaspoon Olive oil 1 Garlic clove, minced 1 cup Chopped onions 18 oz Frozen Shoepeg White Corn 8 oz Cans diced green chiles 1 teaspoon Ground Read More …
This is an elegant warm weather dish that only takes about a half hour of oven time. The accompaniments can be prepared ahead for an easy entertaining dinner guaranteed to impress. The venison tastes equally delicious served warm or room Read More …
Chef Jacques Gaultier of Palo Santo – Brooklyn, NY Yield: 6 Servings Hot Slaw: 1 pound red cabbage, shredded 1 habanero, seeded and chopped 1 garlic clove, peeled and chopped 1 Tablespoon white wine vinegar Salsa Verde: 6 small tomatillos, Read More …
The flavorful crabmeat mixture used as a filling for these distinctive enchiladas comes from the Caribbean coast of Mexico. So that the delicate flavor of the crab isn’t overwhelmed by a strong sauce, serve them with the creamy Sour Cream Read More …
50 gr. capers, mint, parsley, 2 anchovies in olive oil, 200 gr. soft part of bread, a cup of vinegar, 1 hard boiled egg, oil, salt and pepper. Mince parsley, mint and capers. Apart, press anchovies in a little oil Read More …
Steelhead 4 x 5 oz. Steelhead scaled and pin-boned 4 Potato boxty (Recipe below) 1 litre baby kale 20 g seaweed spice Salsa Verde Salt and pepper Cooking oil 1 Lemon cut into wedges Pea shoots to garnish For this Read More …
Yields 2 servings 2 chicken legs & thighs (attached & deboned. Free-run organic chicken tastes better) 1 lemon Sprig of fresh thyme Sprig of fresh rosemary 2 garlic cloves Cracked black pepper 1/2 cup extra virgin olive oil 5 fingerling Read More …
For the couscous 125g/4 1/2 oz couscous 125ml/4 1/2 fl oz hot vegetable stock 5 tbsp olive oil 1 lemon, juice only 1 ready-roasted red pepper, shredded 50g/2oz toasted flaked almonds 50g/2oz dried apricots, chopped For the skewers 200g/7oz halloumi Read More …
3g black peppercorns 1 (each) carrot, leek and shallot, peeled and sliced 1 (each) celery rib, sliced, rosemary sprig, sage sprig and bay leaf 1 ox tongue (about 1kg) Salt and freshly ground black pepper, to taste Purple asparagus spears, Read More …
10 small tomatillos, diced 2 cups diced Vidalia onion 1 jalapeno, seeded and finely chopped, or to taste 3 tablespoons cilantro, finely chopped 2 tablespoons tequila 2 tablespoons lime juice 2 tablespoons sugar, or to taste 1 teaspoon salt, or Read More …
500 g kale 1 lb 170 g portuguese chorizo sausage, sliced 6 oz 25 ml olive oil 2 tbsp 1 large onion, finely chopped 5 ml salt 1 tsp 1 ml black pepper 1/4 tsp 2 large garlic cloves, minced Read More …
2 green Platanos (Platains) diced into cubes 3 cloves garlic minced 1 medium onion minced 3 tablespoons olive oil 1/4 cup red bell pepper diced 5 medium sized mushrooms, diced 1/4 cup chopped cilantro 1 8oz can tomato sauce 1 Read More …
Source: Hacienda Mexican Restaurant, Folsom, California 1 pound pork butt, cut into 3/4 inch cubes 1/2 onion, diced 2 stems celery 2 ounces jalapeno, diced 2 ounces green chiles, diced 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1/4 teaspoon Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped 1/2 bunch cilantro, chopped 1 tablespoon chopped garlic Salt and pepper to taste Read More …
1/4 cup butter 2 10 ounce pkg frozen spinach, thawed and squeezed dry 2/3 cup ricotta cheese 2 egg, lightly beaten 1 cup Parmesan cheese 6 tablespoons flour 1/2 teaspoon salt 6 tablespoons butter, melted Serving Size : 4 Melt Read More …
1/4 cup butter 2 10 ounce pkg frozen spinach, thawed and squeezed dry 2/3 cup ricotta cheese 2 egg, lightly beaten 1 cup Parmesan cheese 6 tablespoons flour 1/2 teaspoon salt 6 tablespoons butter, melted Serving Size : 4 Melt Read More …
This recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes Read More …
2 green Platanos (Platains) diced into cubes 3 cloves garlic minced 1 medium onion minced 3 tablespoons olive oil 1/4 cup red bell pepper diced 5 medium sized mushrooms, diced 1/4 cup chopped cilantro 1 8oz can tomato sauce 1 Read More …
Source: Hacienda Mexican Restaurant, Folsom, California 1 pound pork butt, cut into 3/4 inch cubes 1/2 onion, diced 2 stems celery 2 ounces jalapeno, diced 2 ounces green chiles, diced 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1/4 teaspoon Read More …
1/4 cup butter 2 10 ounce pkg frozen spinach, thawed and squeezed dry 2/3 cup ricotta cheese 2 egg, lightly beaten 1 cup Parmesan cheese 6 tablespoons flour 1/2 teaspoon salt 6 tablespoons butter, melted Serving Size : 4 Melt Read More …