Free Recipes Archive
1 16-oz. can Cut Green Beans, drained 1 10-oz. can Diced Tomatoes with Green Chiles (Mild) 1/2 tablespoon Butter 2 tablespoon Olive Oil 2 or 3 cloves Garlic, minced 1/4 cup Onions, diced 4 tablespoon Italian Seasoned Breadcrumbs, crushed 4 Read More …
This crunchy granola is a cinch to make and will last several weeks in an airtight container. 4 cups quick cooking (not instant) rolled oats 2 cups natural wheat bran 1-1/2 cups chopped California Walnuts (or pieces) 1/2 cup sesame Read More …
Pastillage is a candy clay that is used for items that need strength such as structures, cake drums and plaques that are to stand up on a display. It does not break down in humidity as gum paste might. Unlike Read More …
Although this recipe takes some time, you will be rewarded with a big bucket of sweet chili paste that lasts for ages. Enlivens stir fries, soups and grilled dishes. Makes 1 litre 4 Onions, peeled and chopped 6 Garlic cloves, Read More …
Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup’s delicate creaminess. Serves 4 to Read More …
Savory meat sauce over juicy hot dogs are an amusement park classic. The kids will love them with cheese, mustard or even potato chips. These dogs are the real thing! 1 (8-ounce) can tomato sauce 1/2 cup diced onion 1/4 Read More …
Butter beans are a large lima bean. (Often, you will find baby lima beans in the frozen section of your market.) They are mellow, with a creamy flavor that makes them perfect for soup. 1 cup vegetable broth 2 cups Read More …
This is a rich, flavorful foundation on which many other recipes are built. Although it is time-consuming to make, it will add depth of flavor to any recipe that calls for chicken broth or stock. The smart thing to do Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil 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 …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
This Scottish favorite has a wonderful buttery taste and firm but light crumb – an irresistible combination. If you happen to be in Yountville, California, at approximately 2pm you will see members of my pastry team from the French Laundry Read More …
These sugary cookie logs, flavored with anise seed and brandy, will be a welcome addition to any holiday buffet table or cookie exchange 2 large eggs 2 cups granulated sugar 1/4 cup butter 2 cups all-purpose flour 3 teaspoons baking Read More …
If you like cheesecake you will love this recipe! Chocolate, strawberries, and whipped topping make this a wonderful dessert. 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 3 squares semi-sweet Baking Chocolate, Read More …