Free Recipes Archive
6 Slices Bacon, chopped in 1″ pieces 2 Cups Instant Rice 2 Cups Water 1 Medium Onion, chopped 2 Cups Mushroom, fresh, sliced 4 Tablespoons Red wine 2 Tablespoons Worcestershire sauce 1-1/2 Cups Cheddar cheese, grated Salt, to taste 1-1/2 Read More …
6 chicken drumsticks, cut into pieces 4 tablespoon oil 2 tablespoon black soy sauce 4 tablespoon ginger wine 2 tablespoon oyster sauce 1 tablespoon sugar 3 cups water Heat oil and fry chicken until skin turn a little brown. Combine 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 …
Serving Size : 2 2 225 g (8oz) salmon fillets 400 grams duck or goose fat, (14oz) 12 medium shallots, unpeeled 2 bulbs garlic, unpeeled 250 milliliters fresh chicken stock, (9fl oz) 600 milliliters red wine, (1 pint) rosemary, flat Read More …
Serves 10 1.3kg salmon fillet Salt and pepper, to taste Caremelised Port Wine Raisins 240g California golden raisins 4 teaspoon olive oil 50g butter 50g sugar 30ml port wine Salt, to taste Tomato Salsa 300g Roma tomatoes, seeded and finely Read More …
25g butter 1 tablespoon oil 1 large onion 4 chicken quarters, skinned 50g flour salt and pepper to taste 300 ml chicken stock 150 ml white wine 1 tablespoon Worcestershire sauce finely grated rind and juice of 1 orange 50g Read More …
2 large swordfish steaks 1 cup water 1 cup white wine pinch of salt and white pepper 1 tablespoon butter 1 tablespoon cornstarch 1/2 cup parsley, chopped 2 garlic cloves, minced Poach fish in cold water and wine, with salt Read More …
1-1/2 pounds fillets of sole 1 cup dry white wine 2 tablespoons dry sherry lemon wedges, for garnish sauté ed mushroms caps, for garnish Preheat oven to 350°. Place in a greased ovenproof dish. If the fillets are large they Read More …
2 pheasants, cleaned 2-pound 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon dried whole thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon dried parsley flakes 2 slices bacon 1/4 cup canned Read More …
Serves 1 1 pigeon leg (about 120g) 3 orange zest strips 3 lemon zest strips 1 bundle lemon verbena 1 bay leaf 200ml citrus oil 100m port wine 100g seedless red grapes 15ml water 30g sugar 10g roasted pecan nuts 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 …
You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation. 4 pounds boneless pork, shoulder or butt 1 tablespoon coarse ground fennel seed 2 bay leaves, Read More …
This is a rich, deep, dark-flavored wine jelly, superb as a relish with venison, other game, poultry, or cold meat. Makes about 6 cups 1 unblemished medium size eating orange 8 whole cloves 1 cinnamon stick (2-1/2 inches), broken 6 Read More …
3 cups sugar 2 cups Port wine 1/2 bottle (6 ounce size) liquid pectin Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Read More …
1 (750-milliliter) bottle of Chardonnay for white jelly, or 1 (750-milliliter) bottle of Pinot Noir for red jelly 4 cups sugar 3/4 cups water 1/4 cup fresh lemon juice, strained 1 (1-3/4 ounce) box powdered regular pectin, such as Ball Read More …
1-3/4 cups wine 3-1/2 cups sugar 1/4 cup water 1 pouch Certo Stir wine and sugar together, set aside for 10 minutes. Stirring occasionally. Stir water and Certo together and then stir into wine mixture. Stir constantly for 3 minutes, Read More …
SAUCE 1/3 cup butter or margarine 1/4 cup grated onion 1/3 cup sifted all-purpose flour 1-1/2 cups dry red wine 1/2 cup catsup 1/2 cup beef bouillion 1/2 teaspoon salt 1/8 teaspoon pepper 1/16 teaspoon garlic salt 1 tablespoon brown Read More …
Morbier – France; the flavor of nuts and fruit An Eclectic Mix An eclectic exploration that includes a unique “blue”-rinded American chevre, a venerable English classic, and a delectable French favorite. The Cheeses: Westfield Farm Hubbardston Blue (U.S.; Massachusetts) Abbey Read More …