Free Recipes Archive
Serving Size : 6 1 pound fresh green beans cut into 1 1/2-inch-long pieces 3 tomatoes halved and thinly sliced 1 onion, thinly sliced 1 large red bell pepper halved and cut into thin strips 1 large green bell pepper Read More …
1/4 cup olive oil 1 large onion, halved and thinly diced 4 medium red bell peppers, cut into 1/4 inch strips 4 medium green bell peppers, cut into 1/4 inch strips 1/3 cup minced fresh parsley 1/3 cup shredded fresh Read More …
Yield: 12 Servings 3 lb Brussels sprouts 1/4 cup Chopped fresh dill 2 tablespoons Wine vinegar Freshly ground black pepper Trim sprouts; halved if desired. In large pot of boiling water, cook Brussels sprouts for 8 minutes if whole, 6 Read More …
from Chef Mike Potowski of Benjy’s On Washington – Houston, TX Yield: 4 Servings 2 free-range, de-boned chickens 1/2 cup duck fat 1/4 cup mirin 1/4 cup dry vermouth 1/4 cup chicken stock 2 sprigs thyme 2 bay leaves Zest Read More …
1/4 c Cider vinegar 2 teaspoon Dried leaf basil, crumbled 1/4 c Olive oil 1/4 teaspoon Dry mustard 1/4 c Apple juice 3/4 teaspoon Salt 1 teaspoon Honey 1/8 teaspoon Ground black pepper 1/2 c Parsley leaves Combine all ingredients Read More …
6 pieces mahi-mahi at 6 ounce each 1/2 cup Raspberry Vinegar 1/4 cup balsamic vinegar 3/4 cup cream Salt and pepper to taste 1 tablespoon butter Rub the butter on bottom of the baking dish, arrange the fish in the Read More …
750 g medium beets 1 1/2 lb 15 ml butter 1 tbsp 15 ml brown sugar 1 tbsp 75 ml raspberry vinegar 1/3 cup In a large saucepan; cover beets with water. Bring to boil over high heat. Reduce heat Read More …
6 good head of garlic, about 200 g (7 ounces), peeled 4 sprigs fresh thyme 1 teaspoon peppercorns 2 strips lemon zest, about 5 cm (2 inches) long 1/4 teaspoon citric acid 700 ml ( 1 Pint 4 fluid ounces) Read More …
1/2 cup vinegar 56 ounces catsup 24 ounces chili sauce 2 stalks celery, finely diced 2 green peppers, diced 2 medium onions, diced 4 teaspoons chili powder 1 tablespoon crushed red pepper flakes 2 tablespoons liquid smoke 2 tablespoons Worcestershire Read More …
Here’s an interesting concoction. A chocolate syrup inspired barbecue sauce to try on grilled pork or chicken. The Special Dark variety is used because it’s not as sweet as it more popular cousin milk chocolate. Starting with the familiar ketchup Read More …
3 cups sugar 1/2 cup vinegar 1 cup water 1/4 stick (2 Tablespoons) butter or margarine 1 teaspoon vanilla extract Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat Read More …
Adapted from a California restaurant recipe, this dish features a quartered turkey breast marinated in a raspberry vinegar sauce, then grilled over hot coals. Serve Grilled Turkey Breast with Spicy Tomato Aspic or Minted Bulgar Salad for a healthy meal. Read More …
1 900g – 1.2 kg duck 100 g ghee; or 120 ml cooking oil 2 large onions 4 cloves garlic 4 dried red chillies 4 cloves 4 cardamoms 2 teaspoons ground turmeric 2 teaspoons coriander seeds 1 teaspoon cumin seeds Read More …
These salmon fillets taste great with this perfect glaze made of mustard, vinegar, and brown sugar. Simple enough to serve your family and yet an elegant entree to serve to guests. 1 tbsp. olive oil 4 salmon fillets, 3/4 inch Read More …
“muletti” (a local fish from Ribera, Sicily) gr. 800, vinegar gr. 250, 3 garlic cloves, flour gr. 200, minced orange peel, olive oil, salt and pepper. Wash and clean fish, take the tripe out, put in a bowl and leave Read More …
Yield: 4 servings ROASTED SHALLOT BALSAMIC VINEGAR SAUCE 2 c Beef stock 1-1/4 c Balsamic vinegar 1/2 lb Butter cut into small pieces 8 Shallots; roasted and finely chopped Salt and Pepper (to taste) LOIN OF LAMB EN CROUTE 4 Read More …
2 1-1/2 inch thick boneless center pork loin chops 1-1/2 teaspoons lemon pepper 1/2 teaspoon vegetable oil 2 tablespoons chicken broth 3 tablespoons balsamic vinegar 2 teaspoons butter Pat chops dry. Coat with lemon pepper. Heat in oil in heavy Read More …
1 pint red wine vinegar 1 pint cider vinegar 2 peeled, halved garlic cloves 1 branch tarragon 1 sprig thyme 2 sprigs fresh oregano 1 small stalk sweet basil 6 black peppercorns Pour red wine and cider vinegar into a Read More …
2 cups rice wine vinegar 6 black whole peppercorns 1 chunk peeled fresh ginger (about 1-1/2 x 3/4 x 3/8 inch) 1 thin 1-inch strip lemon zest 1 14 to 15 inch stalk lemon grass Combine the vinegar, peppercorns, ginger, Read More …
2 cups white wine vinegar 1 pound peaches, stoned and cut into 1-inch cubes Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a Read More …
1-gallon cider vinegar 18 inches fresh rosemary stalks peeled zest of 3 oranges 4 habaneros or other hot pepper. Bring vinegar to simmer on low heat. Add all other ingredients. Cover. Simmer 10 minutes covered. Leave covered and turn off Read More …
10 ounces (very) fresh raspberries 2 cups good white wine vinegar Carefully wash the raspberries, spread them on kitchen towels and pat dry. Put the berries into a crock that has been rinsed out with boiling water and dried with Read More …
6 cups white wine vinegar 1 pint red raspberries, plus 1/2 pint (optional) for decoration In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Read More …
The exceptionally fine aroma of this home-made vinegar makes the effort involved in preparing it well worth while. It can also be made with blackberries or blackcurrants. Fruit vinegars make delicious dressings for modern gourmand salads made with shellfish, raw Read More …
3 cups Fresh Raspberries 2 17 ounce bottles White Wine Vinegar 1 cup Granulated Sugar Makes About Five Cups Combine all ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Read More …
2 cups fresh sweet basil leaves 1 quart red wine vinegar Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat the vinegar to the boiling point, then pour it into the jar. Cover and let Read More …
Adds something to stews and salads. Yield: 1 quart 4 cups cider or white wine vinegar 2 tablespoon sugar 1 tablespoon whole allspice 1 tablespoon whole peppercorns 1 tablespoon whole cloves 1 tablespoon whole coriander 1 teaspoon celery seed 1 Read More …
Use in salad dressings and marinades. Makes 1 quart 2 15-16 ounce packages frozen sliced unsweetened strawberries, thawed and drained 4 cups cider vinegar 2 cups dry white wine Combine all ingredients in a large bowl. Cover and refrigerate overnight. Read More …
2 cups white wine vinegar or rice vinegar 1 cup tarragon leaves on tender stems Pour vinegar over tarragon leaves in a glass jar. Cover and leave in the sunlight for 2 weeks (sunlight draws out the flavour of the Read More …
Use cider or wine vinegar as a base. Bruise the fresh tarragon and loosely fill a clean jar. Pour on warmed but not hot vinegar to fill the jar. Add a sliced clove of garlic. Remove the garlic after 1 Read More …
4 Sprigs of tarragon, about 5 inches (13 cm) each 1 Garlic clove, peeled 2 Lemon peel, 1 inch (2.5 cm) square 5 Black peppercorns White vinegar, to fill Fill a pint jar carefully with tarragon without bruising. Add garlic Read More …
1 quart white wine vinegar 1/2 cup granulate sugar 2 cups fresh mint leaves Pour vinegar into a large saucepan and bring to a boil. Add the sugar and the mint leaves. Stir to bruise the mint a little so Read More …
Makes 1 quart 1 pint cider vinegar 1 pint white vinegar 3 tablespoons dry tarragon Place dried tarragon in a clean glass jar. Bring vinegar to a light boil and pour into jar (over the tarragon). Do not cap. Let Read More …
1 cup packed opal basil leaves including any blossoms, plus sprigs for garnish, rinsed and spun dry 3-inch cinnamon stick, broken in two 2 cups white-wine vinegar Put the basil leaves and blossoms in a very clean 1-quart glass jar Read More …
1-1/2 cup White wine vinegar 1/2 cup Fresh basil leaves Yield: 1 bottle Pour vinegar into non-aluminum 2-quart saucepan. Heat until very hot, stirring occasionally. Do NOT boil. (If vinegar boils, it will become cloudy.) Pour into glass bowl; add Read More …
Use in salad dressings and marinades. Makes 1 quart 4 cups frozen unsweetened blackberries or black currants, thawed and drained 4 cups red wine vinegar 2 cups red wine Lightly mash the fruit in a bowl. Add vinegar and wine. Read More …
Adds tang to those special salads. Yield: 2 cups 2 cups chopped cranberries 2 cups wine vinegar 3 tablespoon sugar Combine cranberries and vinegar in a glass container with a lid. Cover container and keep refrigerated, undisturbed for 1 week. Read More …
Simply to make, a bottle of vinegar with slips of the graceful, feathery leaves is a pretty sight to behold in the kitchen. The dilled vinegar dresses up salads featuring fish and adds a splash of interest to soups. Pick Read More …
1 small sprig thyme 1 small sprig rosemary 1 small bay leaf 1 large clove garlic, blanched 1 strip fresh orange peel (1 inch x 4 inches) 1 pint white wine vinegar Wash and dry the thyme and rosemary, place Read More …
1-1/2 cups fresh raspberries 1 cup sugar 1-1/4 cups white wine vinegar Equipment: 1 clean jar that will hold the vinegar and the raspberries 1 clean bottle 1 sieve 1 medium bowl 1 saucepan 1 spoon You need to start Read More …
6 cloves garlic 1 quart red wine or cider vinegar Peel, then crush the garlic cloves and put them in a quart jar or bottle. Heat the vinegar to the boiling point, then pour it into the jar. Cover and Read More …
1 tablespoon minced fresh ginger 1 cup white wine vinegar Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar. Place a sterilized seal on top a screw on the ring. Set the jar aside for 1 Read More …
makes 1 quart 1 quart Cider vinegar 1 cup Mint leaves, fresh, bruised 3 Tablespoons Lemon zest Place all ingredients into a glass jar, or a few clean bottles. Close the bottles or jars tightly. Tip the jars / bottles Read More …
1 litre white vinegar 2 lemons 4 bay leaves Pour the vinegar into a stainless steel pan. Wash the lemons and pare the rind from them with a potato peeler. Add the peel to the pan with the bay leaves Read More …
Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some Read More …
4 chicken breasts, boneless 50 ml flour 1/4 cup 30 ml olive oil 2 tbsp 2 large onions, thinly sliced 1 carrots, julienned 75 ml balsamic vinegar 1/3 cup 15 ml tomato paste 1 tbsp 150 ml chicken broth 2/3 Read More …
Joe Simone Executive Chef of Tosca Restaurant, Hingham, Massachusetts 1 dozen Oysters -very fresh and from a reliable fishmonger 12 slices, Pancetta-very thinly sliced about 1/8th pound 1 cups Balsamic vinegar 1 each Cinnamon sticks 4 each Juniper berries 1 Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
3 cups flour 1 egg, beaten 1 cup shortening 1 tablespoon vinegar 7 tablespoon ice water Cut shortening into flour until mixture is about the size of small peas. Add remaining ingredients and mix thoroughly. Roll out on floured board Read More …