Free Recipes Archive
Source: Andrea Moyer, The White House Inn 2 cups flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 cup butter 2 teaspoons lemon extract 1 cup finely chopped walnuts Mix all ingredients together. Form dough into 1″ balls and flatten Read More …
Yield: 8 servings 3 c Whipping cream 10 oz White chocolate 1 c Milk 1/2 c Sugar 2 Eggs 8 Egg yolks 1 Loaf French bread (sliced into 1/4-inch pieces, dried in oven 2 tablespoon Chocolate shavings, for garnish SAUCE Read More …
Yield: 8 Servings 1 Roll, 10″ long and 2 1/2″ In diameter or the equivalent amount of bread 2 c Heavy cream 1/2 c Milk 1/4 c Sugar 9 oz White chocolate, chopped 1 Egg 4 Egg yolks Semi-sweet chocolate Read More …
Yield: 12 servings PUDDING 6 c Heavy cream 2 c Milk, whole 1 c Sugar, granulated 10 oz Chocolate, white; broken into small pieces 4 Eggs 15 Egg yolks 1 Bread, French 24″ loaf SAUCE 8 oz Chocolate, white; broken Read More …
Source: Kurt Spataro, Paragary’s Restaurant Group, Sacramento, California 1 round country style bread 2 cups white bean puree 1 bunch Broccolini sweet baby broccoli 1/4 yellow onion, diced 1 to 4 cloves garlic 1 good size piece Parmesan for shaving Read More …
(see also Potato Starter) 1 cup active potato starter (put remainder back in refrigerator- keep lid loose) 1.5 cup warm water 3 tablespoon sugar 1 tablespoon salt 1/4 – 1/2 cup vegetable oil (to taste) 6 cups or more of Read More …
12 ounce white chocolate, chopped 1 envelope (1/4 oz.) unflavored gelatin 1 cup whipping cream 1 cup milk squeeze of lemon juice 4 eggs Melt chocolate in double boiler over barely simmering water. Dissolve gelatin in 1/2 cup milk. Bring Read More …
6 ounce White Chocolate (Lindt is a good one) 16oz. (2 cups) Double Cream or heavy cream Refrigerate the mixing bowl and beaters for 15 minutes, or put in freezer till very cold. Using a double boiler or microwave on Read More …
Serves 6-8 8 plump green cardamom pods 100ml milk 3 bay leaves 250g white chocolate (use the best you can find, i.e. Lindt Vanilla or Vairhona) 300ml double / heavy cream 3 egg whites Break open the pods and extract Read More …
White Chocolate Mousse 1 envelope unflavored gelatin 1/4 cup cold water 7 ounces white chocolate squares 1/2 cup granulated sugar 2 large eggs 1 large egg yolk 1 tablespoon Chambord or raspberry liqueur 2 cups heavy or whipping cream 1 Read More …
6 ounce white chocolate 3 tablespoon water 1 pint. heavy whipping cream Whip cream in cold bowl; refrigerate. Melt chocolate in double boiler, slowly adding water. (You may substitute some or all of the water with brandy if you like.) Read More …
2 pounds potatoes, peeled and quartered 2 ounces butter, unsalted, room temperature 1/3 cup heavy cream 1/4 cup sour cream 4 ounces white Cheddar cheese, grated 1 teaspoon salt 1/2 teaspoon white pepper Place potatoes in pot and cover with Read More …
5 tablespoons butter 1 teaspoon dry mustard 5 tablespoons all-purpose flour 4 cups whole milk 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper Few drops Tabasco hot pepper sauce 3-1/2 cups grated sharp cheddar cheese 1/2 cup Read More …
Source: Dave & Buster’s Makes a 1 quart batch 2 pounds red potatoes, cut into 1 inch chunks 1 teaspoon salt, for water 2 ounces garlic butter 1/3 cup heavy cream 4 ounces aged white Cheddar or jack cheese shredded Read More …
Source: The Inn of the Anasazi, Sante Fe, New Mexico 36 garlic cloves 1/3 cup olive oil 5 pounds russet potatoes, peeled, cut into 1-inch pieces 2 cups (packed) grated sharp white Cheddar cheese (about 8 ounces) 4 ounces cream Read More …
4 large russett baking potatoes sour cream Monterey Jack cheese, grated Mozzarella cheese, grated Cheddar cheese, grated green onions, sliced butter salt and pepper a little milk White Sauce 2 tablespoon butter 2 tablespoon flour 1 cup milk seasonings as Read More …
from Pastry Chef Kym DeLost of Japonais – Chicago, IL Peach Chips: (Yield: 10 to 15 Chips) 1 cup water 1 cup peach liqueur 1/2 cup sugar 2 ripe white peaches White Peach Reduction: (Yield: 1/2 Cup) 1 quart white Read More …
Source: Carlsbad Tavern and Restaurant, Phoenix, Arizona 2 pounds sweet potatoes, peeled and diced 2 pounds russet potatoes, peeled and diced 5 cloves garlic 1-1/2 cups heavy cream 1/2 cup (1 stick) butter 2 cups grated extra-sharp white Cheddar cheese Read More …
Easy to make and assemble, this dessert is also delicious. Raspberry sauce: Push through a fine sieve: 1 package (12-ounces) frozen raspberries, thawed Set aside. White chocolate sauce: In a small saucepan over low heat, combine until melted: 1/3 cup Read More …
1 can frozen lemonade, (12 oz) concentrate, thawed and undiluted 1 can frozen orange juice, (6 oz) concentrate, thawed and undiluted 1-1/2 cups water 1 750 mil bottle chablis or other dry white wine, chilled 1 bottle (10 oz) club Read More …
3 cups half-and-half, divided (1/4 cup and 2 3/4 cups) 2/3 cup vanilla baking chips 1 cinnamon stick 1/8 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/4 teaspoon almond extract Ground cinnamon for garnishing Place 1/4 cup cream, vanilla chips, Read More …
1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced (2 to 3) 4 cups. escarole, coarsely chopped or spinach 3 tablespoon dry white wine 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Read More …
white chocolate, divided 22 oz. heavy cream, divided 26 oz. (3-1/4 cups) PHILADELPHIA Original Cream Cheese, cubed, softened 1 lb. Red velvet cake batter 4 lb. Chop 1 lb. chocolate finely. (Or, finely chop 8 oz. chocolate for trial recipe.) Read More …
Put an Italian twist on the American burger by making a patty with Bush’s Best® Garbanzo and Great Northern Beans, covered in pesto mayo and served on a ciabatta roll with garlic butter. WHITE BEAN BURGER Bush’s Best® Garbanzo Beans, Read More …
Ingredients for 10 servings for 100 servings White Beans 1 kg 8 kg Onion 0,5 kg 4 kg Oil 0,2 kg 1,5 kg Tomato Paste 0,15 kg 1 kg Greens 0,05 kg 0,5 kg Bay Leaves 1/4 gram 1 gram Read More …
Ingredients 10 servings 100 servings Butter 0,2 kg. 1,5 kg. Flour 0,2 kg. 1,5 kg. Fish broth 0,5 L. 4 L. Eggs 0,15 kg.- 3 eggs. 1,25 kg.- 25 eggs. Dry White Wine 0,15 L 1 L Lemon Salt Read More …
Ingredients for 10 servings for 100 servings Telemea Cheese 0,9 kg 9 kg Cream 0,05 kg 0,5 kg Oil 0,05 Liter 0,5 Liter After you have washed the telemea (made out of sheep milk), put it into the mincing Read More …
1/3 cup of olive oil 2.5 qts white pea (navy) beans 8 large onions, chopped 5 squash 1 head celery, diced 2 # carrot, diced 1-2 heads garlic 1/4 teaspoon clove salt and pepper bouquet garni: heaping tablespoon rosemary heaping Read More …
Yield: 2 qt. (4 lb. 12 oz.) Servings: 100 (3/4 oz,) 1 qt. heavy whipping cream 6 oz. (1/2 cup) honey 3 lbs. PETER’S® SNOWCAP WHITE CHOCOLATE 1/2 tsp. vanilla In a 2 qt. saucepan over medium high heat, bring Read More …
Servings: 1 Gallon 3 cups (1 lb 8 oz) butter or margarine, melted 1 quart (1 lb) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt Read More …
Servings: 1 Gallon 1 cups (8 oz) butter or margarine, melted 1 cups (4 oz) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt CHOOSE ONLY Read More …
Number of Servings Measurement 10 50 100 Pan Drippings or Oil Cups 1/4 1-1/4 2-1/2 Salt Teaspoons 1/2 2-1/2 5 Pepper Teaspoons 1/4 1 1 Milk Cups 2 10 20 In large heavy pan over medium heat combine drippings or Read More …
Servings: 1 Gallon 12 oz 2 cups (1 lb) butter or margarine, melted 2 cups (8 oz) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt Read More …
Approximate Cooking Time: 5 lb pressure (30-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 1 Potato Each or 2 to 3 Pieces 43 lb. potatoes, white, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 5 quart (8 lb variable) beans, black-eye, kidney, lima, pinto or white, dry 5 gallon water, cold 1-1/2 quart (2 lb) bacon, chopped 3 3/4 tablespoon (2-1/2 oz) salt 1 tablespoon pepper, black Read More …
Source: Boulder Chop House and Tavern, Boulder, Colorado 10 pounds russet potatoes, peeled, rinsed and cut into chunks 1/2 pound butter 1 pound sharp, white Cheddar cheese, grated 4 ounces sour cream 8 ounces heavy cream 2 tablespoons salt 2 Read More …
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (5-6 minutes) Cut in 1/8-inch slices. Place in shallow solid pan 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Servings: 100 Portions (8 Loaves) Portions: 2 slices each Pan Size: 11 by 5 by 3 1/2-inch Bread Pan Temperature: 425 degrees F. Oven 1/4 cup (1-1/4 oz) Yeast, active, dry 1-1/2 cups (11 oz) Water, warm (105 to 110 Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 450F Oven: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry .98 2-1/4 ounces 7 tablespoons Water, warm (105°F. to Read More …
Ingredients Weights Measure EGG WHITES 5-2/3 ounces 1/2 cup WATER 1-1/8 lbs 2-1/4 cups Beat egg whites and water together. CCP: Refrigerate at 41 F. or lower until ready for use. Brush over shaped dough before or after Read More …
6 ounces milk 24 ounces heavy cream 12 egg yolks, large 4 ounces sugar 8 ounces Hershey®’s White Chocolate, chopped 3 ounces banana puree, fresh, frozen 1 ounce banana compound flavoring 1/2 teaspoon vanilla 4 bananas Caramel stick décor 3 Read More …
6 ounces milk 24 ounces heavy cream 12 egg yolks, large 4 ounces sugar 8 ounces Hershey®’s White Chocolate, chopped 3 ounces banana puree, fresh, frozen 1 ounce banana compound flavoring 1/2 teaspoon vanilla 4 bananas Caramel stick décor Read More …
1 tablespoon olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced (2 to 3) 4 cups. escarole, coarsely chopped or spinach 3 tablespoon dry white wine 1 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon red pepper flakes Read More …
Serve this dish with a cold fruit soup, and a nice caesar salad. The is great on a hot summer day, serve on the porch, with a tall glass of Ice tea or lemonade. Jello for dessert. ( This is Read More …
Source: Staghead Coffeehouse, Red Wing, Minnesota 2 cups Tamari soy sauce 1 cup freshly squeezed lime juice 1/4 cup fresh ginger, peeled and sliced into 1/8-inch thick coins Combine above ingredients in a baking pan. Remove and discard the wingtips Read More …
4 (8 ounce) boneless chicken breasts 32 slices thin sliced bacon 1 lb monterey jack cheese, cut into 1 inch cubes 16 slices pickled jalapeno peppers Cut each chicken breast into 4 strips. Place a cheese cube and one slice Read More …
Former LSU football star, Lyman White owned his own restaurant and was known for his wings. Lyman has now passed his delicious wing recipe on to me. 1 dozen chicken wings oil for deep frying 1/2 teaspoon season salt 1/2 Read More …