Free Recipes Archive
The Land of Lakes is also famous for its wild rice, and here is a favorite Minnesota recipe. Brown and wild rices are sautéed with onions, celery, carrots, then mixed with pine nuts and herbs. A rich cashew gravy is Read More …
2 cups water 3/4 cup short grain brown rice 1/4 cup wild rice 1/4 cup fresh Italian parsley, chopped Bring water to a boil in a saucepan. Add other ingredients, shake pan to level rice, reduce heat to low and Read More …
1/2 cup Wild Rice; Uncooked 2 tablespoon Green Onions/Tops; Sliced 1 teaspoon Margarine Or Butter 1-1/2 cup Chicken Broth 2 oz Pine Nuts; Toasted, 1/2 Cup 1/2 cup Pears; Dried, Chopped 1/2 cup Currants Cook and stir wild rice and Read More …
1 1/3 cups yellow cornmeal 1/2 teaspoon salt 4 cups water 1 tablespoon olive oil 2 garlic cloves minced 2 thyme sprigs 1 rosemary sprig 6-1/2 cups thinly sliced shitake mushrooms, (about 1 lb.) 1 cup canned crushed tomatoes 1/3 Read More …
1 cup wild rice 1/4 cup butter 2 cups onions, chopped 1 cup pearl barley 8 cups carrots, potatoes, parsnips, squash, etc. cut in chunks 1 teaspoon salt 1/4 teaspoon pepper 3 cups chicken broth 1 cup apple cider Rinse Read More …
Splurge on the wild mushrooms. You do not need very many, and they add fantastic flavor to this dish. 1 chicken (3-1/2 pounds), cut into 8 pieces, skin on Salt and fresly ground pepper 2 medium onions, cut into 1/8-inch-thick Read More …
2 boneless, skinless chicken breasts (about 1-1/2 pounds) For Marinade Glaze 1 cup fresh Florida orange juice, plus 3 strips orange zest 1-1/2 cup soy sauce 1/3 cup honey 4 cloves garlic, minced 4 scallions, white part minced, green part Read More …
7 cups water 2 cups wild rice (about 12 ounces) 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded 2 tablespoons (1/4 stick) butter 2 cups finely chopped onions 2 teaspoons crumbled dried sage leaves Read More …
1/4 cup butter or margarine 1/4 cup all-purpose flour 1/4 teaspoon Salt 1/4 teaspoon white pepper 2 cups milk 1 cup (4 oz.) Sargento. Chef Style Shredded Cheddar Cheese 3 cups cooked wild rice (prepare in advance and refrigerate) 1 Read More …
2-1/2 cups cooked wild rice 2 cups sliced red grapes 8 ounce can water chestnuts, drained and chopped 1/4 -1/3 cup soft tofu or plain soy “yogurt” 2 Tablespoons eggless mayonnaise 1 Tablespoon dill weed 1/4 cup slivered almonds In Read More …
SALAD 3 c Cooked turkey; diced (preferably white meat) 2 c Wild rice; leftover, cooked 1/2 c Rehydrated cranberries, drained (to rehydrate dried cranberries, pour boiling water over 1/2 cup cranberries, let sit for 10 minutes, and drain) 1/4 c Read More …
serves 4 Delicious, when paired with Bella Sera® Delle Venezie Chardonnay 3 T Chopped pecans, toasted 1 T Raspberry jam 1/4 Cup Olive oil 1/4 Cup Fresh lemon juice 4 Cups Mixed wild greens or any salad greens 1/2 Cup Read More …
Serves 6 4 oz wild rice 2 oz skinless smoked turkey breast, diced 8 oz white long grain rice 1/4-bunch chopped cilantro 1 teaspoon salt 1/2-cup canola oil 2 oz snow peas 2 tablespoon rice vinegar 3 oz enoki mushroom Read More …
1 (6 oz.) package fast-cooking long-grain and wild rice (such as Uncle Ben’s) 2 (6 oz.) cans albacore tuna in water, drained 1 (14 oz.) can artichoke hearts in water, drained and quartered 1 (14 oz.) jar sliced mushrooms, drained Read More …
Serves 8 2 1/3 cup water 1 tbl. butter 1 cup wild rice mix 1 each avocado 1 each red bell pepper 1/3 cup mayonnaise 1/4 cup cilantro 1 tbl. prepared brown mustard 4 lb. salmon fillets 1 teaspoon salt Read More …
8 ounces fresh mushrooms, sliced 1 Tablespoon olive oil 6 Tablespoons dry sherry 2 Tablespoons flour 1/4 teaspoon black pepper 1 cup low-fat skim milk 2-1/2 cups cooked wild rice Preheat oven to 350 degrees. Sauté mushrooms over low heat Read More …
1 package wild rice, mix, 6 oz 1 can cream of chicken soup, condensed, 10 3/4 ounce 4 cups turkey, cooked, cubed 1 cup celery, chopped 1/4 cup onion, chopped 1 can water chestnuts, canned, 5 oz 3 tablespoons soy Read More …
MARINADE: Small bunch of Parsley 1/2 Head of Celery 1 Carrot 1 Onion 200 ml. Vinegar 4 Bay Leaves 4 cloves 1 Tbsp Salt 6 Garlic cloves halved. STEW: 750 grm. Wild Boar Meat, boned 250 grm. Diced wild mushrooms Read More …
1.75 L water 7 cup 500 ml wild rice 2 cup 3 small acorn squash, cut in half & seeded 25 ml butter 2 tbsp 500 ml onions, finely chopped 2 cup 10 ml dried sage leaves, crumbled 2 tsp Read More …
4 Pheasant breasts, boned 150ml (5 fl.oz.) Madeira 250ml (9 fl.oz.) Creme fraiche 250g (9 oz) Mixed wild mushrooms Seasoning Place the mushrooms in a large dish and bake at 190C/375F/Gas 5 for 10 minutes. Place the mushrooms to one Read More …
Yield: 4 Servings 2/3 cup Wild rice 2 cup Chicken broth 1/4 cup Butter 8 Grouse breast filets 3 Eggs [beaten] 1 cup Flour Garlic salt, oregano, and Basil to taste 2 tablespoon Butter 1/2 cup Chicken broth 4 oz Read More …
Chef Adam Gottlieb of Palm Beach Yacht Club – Palm Beach, FL Yield: 6 Servings Venison Marinade: * 2 Tablespoons olive oil * 1 Tablespoon chopped garlic * 1 Tablespoon chopped shallot * 2 cups apple cider vinegar * 3/4 Read More …
25 pounds 50/50 pork trimmings (50% lean and 50% fat) 20 pounds wild game (lean meat) 1 quart water 14 ounces (1 1/3 cups) salt 2 ounces (4 tablespoons) cure 1/2 ounce (6 teaspoons) marjoram 1-1/2 ounces (3 tablespoons) mustard Read More …
5 feet small hog casings 4 pounds wild turkey meat 2 teaspoon salt 1 teaspoon freshly ground white pepper 1 teaspoon celery seed 1/2 teaspoon powdered bay leaf 2 teaspoon lemon zest 2 tablespoons fresh chopped parsley 1/8 teaspoon ground Read More …
Serving Size : 2 6 Ounces Chicken Breast, Boned And Skinned 1 Egg 2 Ounces Heavy Cream, Cold 3 Ounces Cremini Mushrooms 3 Ounces Portabella Mushrooms 3 Ounces Shitake Mushrooms 3 Ounces Button Mushrooms 1/2 Ounce Fine Herbs (Parsley, Tarragon, Read More …
3/4 cup pizza sauce 10 ounces Boboli (or your favorite homemade pizza dough) 2 cups cooked wild rice 1 cup packed fresh cilantro 4 cloves garlic, minced 1/2 medium onion, thinly sliced 2 large or 3 small fresh tomatoes Preheat Read More …
1 cup pizza sauce 10 ounces Boboli (or your favorite homemade pizza dough) 1-1/2 cups cooked wild rice 8 ounces fresh mushrooms, sliced 1/2 medium onion, thinly sliced 1 red pepper, sliced in thin strips 4 ounces grated low-fat mozzarella Read More …
1 (6 oz.) package fast-cooking long-grain and wild rice (such as Uncle Ben’s) 2 (6 oz.) cans albacore tuna in water, drained 1 (14 oz.) can artichoke hearts in water, drained and quartered 1 (14 oz.) jar sliced mushrooms, drained Read More …
2/3 cup wild rice 2-1/2 cups hot water 1 cup brown rice, preferably long grain 1 large tart apple, Crispen, G. Smith 3 tablespoons fresh lemon juice 1 bell pepper any color, seeded and diced 1 cup diced celery 1/2 Read More …
1 cup wild rice, uncooked 2 cups shredded, cooked chicken breast 1/2 avocado (this is good fat!) 1 large, ripe mango 1 red bell pepper, diced 1/4 cup thinly sliced scallions 1/4 cup toasted slivered almonds (optional, jacks up the Read More …
6 cups cooked long-grain wild rice 1/2 cup roughly chopped dates (pits removed) 1 cup diced carrots 1/2 cup diced green onions 1 cup vinaigrette dressing (from following recipe or purchased) 1/2 cup chopped, toasted pecans Mix together the rice, Read More …
Source: Byerly’s 2/3 cup mayonnaise 1/3 cup milk 2 tablespoons lemon juice 1/4 teaspoon tarragon 3 cups cooked cubed chicken 3 cups cooked wild rice 1/3 cup finely sliced green onions 1 (8 ounce) can sliced water chestnuts (drained) 1/2 Read More …
Source: Cold Spring Tavern, Santa Barbara, California Yield: 1.1 gallons 24 ounces dry black beans 40 ounces meat (venison, buffalo, rabbit are recommended), chopped or ground as desired 24 ounces fresh pasilla chiles 24 ounces onions 12 ounces diced tomatoes Read More …
250 ml wild rice 1 cup 175 ml corn kernels 3/4 cup 1 red pepper, diced 1 jalapeno pepper, diced 125 ml fresh parsley, chopped 1/2 cup 50 ml green onions, chopped 1/4 cup 175 ml feta cheese, crumbled 3/4 Read More …
Chef Tom Douglas Dahlia Lounge, Seattle Yield: 1-1/2 cups Ancho chiles, halved, seeds and membranes removed 2 Water as needed Tomatoes, canned, drained 1 cup Red bell pepper, roasted 1 tablespoon Onions, minced 2/3 cup Anaheim or poblano chiles, seeded, Read More …
1 clove garlic, finely chopped 3 shallots or 1 small red onion, finely chopped 2 tablespoons truffle oil 250 gram wild mushrooms, sliced (bay boletes are best) 2 tablespoons brandy 2 eggs 75 milliliters double cream salt and pepper 2 Read More …
1 lb. Italian sausage, cut into pieces 4 cups bread, cubed 1/8 cup milk 1/2 onion, finely chopped salt and pepper to taste Fry sausage in skillet and drain. Combine sausage, bread, onion and white pepper and milk. Stuff desired Read More …
1 cup wild rice, cooked according to package directions 1 lb. pork sausage, lightly browned 8 cups toasted bread cubes 1 cup Hammons Black Walnuts, chopped 1/2 cup butter 1-1/2 cups celery, chopped 1 cup onion, chopped 3 eggs 1/2 Read More …
Serving Size : 4 1 cup wild rice 4 cups water, salted to taste 1 tablespoon oil 1/2 cup minced onion 1/2 cup chopped celery 1 teaspoon minced garlic 2 cups sliced mushrooms 1/4 cup chopped dried apricots 2 tablespoons Read More …
1 turkey, about 12 lbs, save giblets 6 bacon slices, thick 1/2 lb butter, (2 sticks) 2 med onions, chopped 1 cup celery, chopped fine 1/2 cup parsley, minced 1/2 cup green onions, minced 6 cup cornbread, crumbled 4 cup Read More …
4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] Yield: 12 servings Par boil the bear meat in 2 qts of water and 1 tablespoon soda Read More …
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in Read More …
2 tablespoons Olive oil 1 2 3/4-lb rack of venison, trimmed, boned, bones reserved 1 small Onion, chopped 1 small Leek, chopped 1 Carrot, chopped 4 cups Water 1-1/2 cups Dry red wine 1 cup Canned low-salt chicken broth 1 Read More …
Source: Chef Stephan Pyles, Star Canyon Restaurant, Dallas, Texas 4 red bell peppers, roasted, peeled and pureed, divided 3 cups heavy cream 1 tablespoon roasted garlic puree 4 egg yolks 1/2 cup yellow cornmeal 1/2 teaspoon cayenne powder 3 tablespoons Read More …
1 wild duck 1 potato, peeled 1/4 to 1/2 tub soft margarine 1/2 envelope dry onion soup mix Wash duck; dry inside and out. Place potato and 1 teaspoon onion soup mix in duck cavity. Cover outside of duck with Read More …
Apricot Basting Sauce; 1 Duckling; 4-1/2 to 5 Lbs. Pine Nut Wild Rice; Below PINE NUT WILD RICE 1/2 cup Wild Rice; Uncooked 2 tablespoons Green Onions/Tops; Sliced 1 teaspoon Margarine Or Butter 1-1/2 cups Chicken Broth 2 ounces Pine Read More …
2 ducks 3 onions 2 tablespoons butter 2 tablespoons salt and pepper SAUCE 2 cups dry cocktail sherry 3 teaspoons worcestershire sauce 1-1/2 teaspoons tabasco sauce 1/2 cup water 1 teaspoon salt and pepper 1 large can mushrooms with juice Read More …
Serving Size : 4 2 Pounds mallards or other wild ducks, two small 1/2 Teaspoon dried crumbled sage 1/2 Teaspoon dried thyme leaves 1/2 Teaspoon dried crumbled oregano 1/4 Teaspoon cayenne pepper 1 Teaspoon paprika 1 Teaspoon salt 1 Teaspoon Read More …
To serve 4. One Duck Salt and pepper 2 ounces Butter 50 g 4 fl oz White wine 210 Ml 3 Oranges 1/2 Lemon 1 oz Sugar 25g 1 Tbspn Vinegar 15 Ml 4 fl oz Duck or Chicken stock Read More …
Yield: 4 Servings 4 Dressed wild duck carcasses, legs, wings and necks removed [save for stock] 1 cup Soy sauce 1/2 cup Sake or dry sherry 3 tablespoons Vegetable oil 2 Scallions, cut in 1 inch pieces 3 cl Garlic, Read More …