Free Recipes Archive
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Source: Executive Sous Chef Mark Tsuchiyama, Sheraton Maui Warm Spinach Salad 2 cups baby spinach leaves 1 slice raw smoked bacon 2 teaspoons Dijon whole grain mustard 2 tablespoons olive oil 3 tablespoons Balsamic vinegar 3 tablespoons onions 1 tablespoon Read More …
1 c. cooked chicken breast, shredded 1/4 c. sliced mushrooms 1 c. sweet red pepper, diced 1/4 c. fat-free mayonnaise 1 tbsps. lemon juice 2 tbsps. green onion, minced 1 teaspoon herbal salt 1/2 c. low-fat mozzarella cheese, shredded 2 Read More …
Salad greens Salad mix of your choice 1 small red bell pepper, julienne strips 1 small green bell pepper, julienne strips 1/2 red onion, julienne strips 4 medium size fresh mushrooms, thin sliced 3/4 to 1 pound tenderloin tails, cut Read More …
Deli roast beef is lightly sautèed with onions and tossed with fresh spinach and a creamy, zesty horseradish dressing. Dressing Ingredients: 1/2 cup LAND O LAKES® Sour Cream 2 tablespoons fat free skim milk 1 tablespoon prepared horseradish 1 tablespoon Read More …
Serves 6 Good selection of mixed salad leaves 150 gm smoked turkey rashers 600 gm mushrooms (mixed varieties) 1 garlic clove 3 tablespoon olive oil 1 tablespoon balsamic vinegar; seasoning. Grill the turkey rashers until cooked then dice. Thickly slice Read More …
Japanese aubergines are less bitter than the European ones. They are ripest during summer (June/July) but can be found all year round. The smaller they are, the better they taste. You can also use a barbecue, griddle or pan to Read More …
Makes 4 servings Seared Salmon 4 salmon steaks, 4 ounces each Kosher salt (or table salt) and pepper to taste 1 tablespoon canola oil Season salmon with salt and pepper. Sear one side of salmon in canola oil in large, Read More …
3 medium red potatoes, cubed 500 g asparagus, chopped 1 lb 15 ml dijon mustard 1 tbsp 15 ml fresh lemon juice 1 tbsp 25 ml olive oil 1/4 cup 30 ml fresh chives, minced 2 tbsp salt & pepper Read More …
5 slices bacon (cooked until crisp and then crumbled) 1/3 cup Spanish (red) onion (finely chopped) 1/2 teaspoon cornstarch 1/4 cup apple juice 2 tablespoons cider vinegar 1/2 to 1 teaspoon honey (according to taste) 1 or 2 hard boiled Read More …
1 cup of red onions, charred and chopped in 1/4″ pieces 1 quart of small diced mango (drained and chopped in 1/4″ pieces) 1/4 cup diced red pepper (eighth-of-an-inch pieces) 1/2 cup of mango puree 1/4 cup of scallions (chopped) Read More …
SORBET: 2 pounds peaches, peeled and cut into chunks 1 cup sugar 1/4 cup port COMPOTE: 1 cup port 1/3 cup raisins (preferably Red Flame seedless) 1 tablespoon honey (preferably chestnut honey) 3 green Kelsey plums, cut in wedges 1/2 Read More …
Chef Bill Kim of Le Lan – Chicago, IL Yield: 8 Servings Rum Raisin Sauce: * 1 1/4 cups golden raisins * 4 ounces spiced rum * 3/4 cup apple cider Biscuit: * 2 1/2 cups all purpose flour * Read More …
40 ml olive oil 2 potatoes, cut into small cubes salt & pepper 30 ml red wine vinegar 15 ml dijon mustard 1 shallot, minced 1 kg spinach, roughly chopped 50 ml parmesan cheese, shredded In a large skillet; heat Read More …
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
Some say that Arroz con Leche descends from the Moorish occupation of Spain centuries ago, as may be evidenced by the traditionally Arabic mixture of cinnamon and rice. This creamy dessert may be savored warm or cold, though most Spanish Read More …