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 …
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give Read More …
Cucumber’s sensual flavor and cool texture will excite all of the senses. The essences of Asia give this ahi tuna exotic appeal. Makes 2 servings 1 medium cucumber, peeled and sliced into thin round slices 1/4 red onion, chopped 1/2 Read More …
This is a low-fat version of a speciality among the Muslim community in coastal region of India. The omelettes are cut into strips, then tossed in a spiced tomato sauce. This dish is delicious with Puffed Grilled Bread or Chapatis. Read More …
A good dish for a large crowd. Just add a simple tossed salad and some crusty garlic bread for a quick party meal. Don’t use a metal pan for this dish because the artichokes will become discolored from it. You Read More …
This recipe, from The Stinking Rose Cookbook by The Stinking Rose restaurant in San Francisco, is a deliciously unusual combination, which will certainly make your dinner guests take notice. Make sure they understand the garlic flavor is intentional. Otherwise, they’ll Read More …
“Food and sex are so related that when you start to do research it seems that every sort of food imaginable was at some point considered an aphrodisiac. To me, a perfect piece of fruit at its height of ripeness Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
Pheasant has long been a prized delicacy in Europe, where it long has been a menu standard for kings and queens. The lean meat is noted for its tenderness and subtle, slightly sweet taste that’s a bit more assertiveness than Read More …
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon dressing, this dish makes a perfect appetizer, small plate or even a light entree. Go Read More …
Fresh California asparagus spears bring an extraordinary touch of style to the humble pizza. This tasty, colorful version, which appeals to vegetarians and omnivores alike, will win orders – and win at the bottom-line. Serve the best from the west; Read More …
These hearty beef steaks, made with lean ground beef are dressed with sauteed onions rings. Whether served on toasted buns or on a dinner plate surrounded by other items these moist beefsteaks will satisfy. 1 (4 ounce) French bread dinner Read More …
You can get fresh beef tongue and most large supermarkets, but if you can find a smoked tongue, or be willing to smoke one yourself, you will get even more flavour. Tongue has a mild yet distinctive flavour and is Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
Serve these to all of your guests without apology. They will never guess that these are gluten-free! 1/2 cup French Bread /Pizza Mix 1-1/2 teaspoons baking powder Pinch of salt Pinch each, of cayenne, paprika, and white pepper 1 cup Read More …
Jacques Pepin uses aspic to cover the top of pate. You will need to prepare the aspic and then let it cool so that it begins to thicken. Jacques describes the proper consistency as “oily”. If it becomes too thick Read More …
Arm chair quarterbacks will rate this appetizer a real winner. 1 (25-ounce) package frozen potato wedges 1/4 cup sliced green onions 1 (8-ounce) package (2 cups) LAND O LAKES® Cheddar Cheese, shredded 8 slices crisply cooked bacon, crumbled Bake potato Read More …
A French Press is one of the best methods for brewing your daily cup of coffee. It is simple, elegant and produces a rich and flavorful brew. While making French Press Coffee is not as easy as simply “adding water Read More …
Are you looking for a quick and easy punch to serve at your next party? This is very easy to make and your guests will love it. It could become your signature drink. 1 bottle Prosecco, chilled 1 1/2 cups Read More …
A simple, yet healthy snack that will help satisfy your sweet tooth without making you feel guilty. Try any number of flavor combinations. 1 lb green seedless grapes or 1 lb red seedless grapes, pulled from the stems and rinsed Read More …
These will surely impress your guests. The mint and lime juice really make the flavors pop. The colors are beautiful too. 2 cups lightly packed fresh cilantro 1/4 cup fresh mint leaves 1 fresh jalapeno pepper, seeded and cut up Read More …
Who has time to make dinner from scratch on a Monday? No one will know that you used pre-cooked chicken strips as the base for this meaty sandwich. 6 tablespoons butter 4 garlic cloves, minced 4 tablespoons Frank’s red hot Read More …
With a gingerbread cookie base, real eggnog mixed into these cheesecakes, and topped with sugared berries…these these mini no bake cheesecake parfaits (or trifles) will get you through any occasion. 2x 250g | 8oz tubs light 80% less fat cream Read More …
A Candy Cane S’mores Dip made fast with only 3 ingredients in under 10 minutes! Kids and adults alike will devour this at Christmas time! 1 cup chocolate chips of choice (dark, milk or white) 10 large marshmallows 4 candy Read More …
1 lb bacon 3/4 cup chopped onion 3 (16 1/3 ounce) cans pillsbury buttermilk biscuits 1/2 cup shredded cheddar cheese 1 teaspoon vegetable oil 3/4 cup chopped green pepper 1/2 cup margarine Cook bacon until crisp. Drain and crumble. Place Read More …
A fun way to make tacos around Halloween ! It is very important that you use the super stuffer type tacos for this recipe, as it will allow you room to put in your toppings for the decoration. 2 Plum Read More …
Kids and adults alike will get a kick out of these “red-veined eyeball” toasts. The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious?a claim you can?t always make Read More …
Want to make a blackberry jelly that your friends and family will rave about? This recipe makes an exceptional jelly. This recipe is special. Natural pectin in apples is used to thicken the jelly rather than powdered pectin. 12 cups Read More …
If you like nuts in your desserts , you will like this variation to the classic apple pie filling. I noticed that the nut filling on the bottom also helps to keep the crust crispier and prevents it from getting Read More …
Make these fun and delicious Mini Pizza Monkey Breads using Bridgford’s Parkerhouse rolls. They’re a great, kid friendly, value-added option that will complement soups and salads. 48 Bridgford Parkerhouse Rolls 1/2 cup chopped pepperoni (about 40 slices) 2 cups shredded Read More …
This pie would take top honors at any fair or contest. And its simple to make. Apple pie filling is heaped into pie crusts and topped with caramel and pecans before enclosing in a top crust to bake. The aroma Read More …
This classic pot pie is enhanced with chunks of apples and a bit of sweetness to compliment the savory filling and crust. Serve in the winter season and everyone will be comforted and warmed by this familiar twist on a Read More …
Simple and tasty vegetable dish that will make you love asparagus. 1 pound fresh asparagus spears; steamed 8 minutes 1/4 cup grapeseed oil; (for higher heat cooking) 1/2 cup mushrooms; chopped 1/2 tspn sea salt; or to taste 1/4 tspn Read More …
This Asian-inspired soup will be on your table in less than 15 minutes. It has all of the flavors and veggies you’ll need for a healthy and filling dinner. 1 teaspoon vegetable oil 4 -5 mushrooms, sliced 1 garlic clove, Read More …
Kick off the weekend with a party spread full of sweet and savory skewers. Each kebab will have your guests entertained and mingle-ready. 1 lb whole mushroom (button) 1⁄2 lb bacon 8 ounces barbecue sauce Soak bamboo skewers 30 minutes. Read More …
The texture is perfect — dense, but not heavy. Make sure to allow it to cool for 5 to 10 minutes in the pan. Then the cake will fall right out without sticking. 1 1⁄2 cups butter 1 (8 ounce) Read More …
If you’re a Baby Ruth fan (or even if you’re not), you’ll love these peanut buttery bars with the candy melted on top. They’re a cinch to make and the kids will love them! 2-1/4 cups all-purpose flour 1 teaspoon Read More …