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 …
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, creates a heart-shaped molded butter pat. Unlike some of his peers, Clark does not rely on tomatoes to create the red color. Bordeaux wine is responsible Read More …
1/2 cup egg white, beaten until soft peaks form 1/2 cup finely diced onion 1/2 cup finely diced leeks 1/2 cup finely diced celeriac [I just used celery] few stems of parsley 1 teaspoon salt 8 white peppercorns 1 piece Read More …
20 Habaneros 1 large Chipotle in adobo sauce or 3 small ones 1 White onion, chopped 2 Garlic cloves, chopped 1 teaspoon Ground cumin 1 tablespoon Lemon juice 1/2 Apple, peeled 1 teaspoon Salt 1/4 cup Distilled white vinegar 1 Read More …
3/4 c Sugar 3/4 c Dry mustard 1/2 c Cider vinegar 1/2 c Dry white wine 3 Eggs An interesting contrast of hot and sweet flavors. In top of double boiler or heatproof bowl, with small whisk beat together all Read More …
1/2 Cup Powdered Mustard 1/2 Cup Warm Water 1/2 Cup Dry White Wine 1/2 Cup Red Wine Vinegar 5 teaspoon Flour 2-1/2 teaspoons Tarragon Leaves 2 teaspoons Salt 1/4 teaspoon Allspice In A Small Bowl Combine Mustard And Water. Set Read More …
3 tablespoons Mustard powder 3 tablespoons Yellow mustard seeds 3 oz Red wine vinegar 3 oz Red wine 1/4 teaspoon Cinnamon 1/4 teaspoon Red pepper flakes 1/2 teaspoon Salt 2 tablespoons Brown sugar 1 teaspoon Herbe de Provence or fines Read More …
Fresh-tasting and generously laced with chives and parsley, this vegetable spread goes well on warm pita, rye, or brown bread. Have it with a glass of crisp white wine. You’ll want to remember this recipe when the zucchini crop comes Read More …
1 2 ounces can anchovy fillets, drained 2 8 oz pkgs cream cheese, softened 1/4 cup sherry 2 tablespoons finely chopped stuffed green olives anchovy strips, for garnish pimiento strips, for garnish whole stuffed green olive, for garnish Mash drained Read More …
This delicious dish is enhanced by a rich cream sauce made with turkey broth. Accompany it with grilled tomatoes, crisp French bread and a hearty red wine such as Chateauneuf-du-Pape or Gigondas. Follow with fresh fruit and a good dessert Read More …
2 tablespoons Dijon mustard 4 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 175 ml olive oil In a small bowl, whisk all the dressing ingredients except the oil until the salt dissolves, then gradually whisk in the Read More …
1 cup dry red wine 7 tablespoon red wine vinegar 3 tablespoon chopped shallots or green onions 2 bay leaves 3 tablespoon Dijon mustard 1/2 cup safflower oil 1/2 cup olive oil Boil wine, 5 tablespoon vinegar, shallots aqnd bay Read More …
1 Lg. Rabbit cut in pieces 3 tablespoon Butter 2 Red Onion, sliced 2 Carrot, sliced 2 Celery stalks, diced 2 tablespoon Minced Garlic, Fresh (Bottled Ok) 1/4 teaspoon Thyme 1/4 teaspoon Marjoram 1 c Chicken Stock 2 tablespoon Vinegar Read More …
1/2-lb. ham slice, diced and browned (or 1/4 lb of bacon cooked and cut into pieces) 2 squirrels cut into pieces flour salt and pepper to taste 2 tablespoon butter 2 tablespoon oil 1 cup dry white wine 1/2 teaspoon Read More …
For those connoisseurs of kangaroo the Northern Territory Blue Flier is the best kangaroo meat you can get. Kangaroo is a very rich meat which is low on cholesterol, most people would not eat as much kangaroo as they would Read More …
1/4 lb. salt diced pork 3 strips diced bacon flour salt and pepper to taste 3 lb. Moose round or rump cut in cubes 1 Moose kidney, thinly sliced 1Tb. brown sugar 1-1/2 tablespoon currant jelly 1 teaspoon Kitchen Bouquet Read More …
Simple fare with a touch of elegance. Venison or red stag steaks can be substituted for elk. When serving Venison or Red Stag Steaks, PORT WINE SAUCE is better than the green peppercorn sauce. Yield: 4 Servings 4 Elk steak; Read More …
MARINADE 4 cups chopped mixed onions 1-1/2 cups chopped carrots 1-1/2 minced garlic cloves garlic 2/3 cup chopped celery 2 bay leaves 1 teaspoon tarragon 5 cups dry white wine Fillet of Bear 1 Fillet of bear, salt 6-8 medium Read More …
4 X 7 ounce venison chops (double chops off the rack) olive oil for searing 1 tablespoon fresh thyme 10 ounces veal stock 1/2 cup Ruby Port 2 small shallots chopped Heat heavy bottomed skillet over medium- high heat. Add Read More …
3 lb To 5 lb venison roast 3 cups Red wine 2 large Onions; thinly sliced 12 Black peppercorns 6 Whole allspice 12 Whole cloves 1 Bay leaf 3 tablespoons All-purpose flour 1/4 cup water Yield: 6 to 8 servings. Read More …
1-1/2 pounds venison 1/4 cup flour 1/4 cup cooking oil 4 small carrots, cut and quartered 1-1/2 green peppers, cut in strips 1/2 cup red wine 2 medium red potatoes, peeled and quartered 1 medium onion, peeled and quartered Salt Read More …
This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken. Makes 4 Read More …
Makes 4 servings Osso Buco: 6 Cervena osso buco cuts salt and pepper 1/2 cup olive oil 1 carrot, chopped 2 celery ribs, chopped 1 small red onion, chopped 1 leek 1/2 bottle red wine 1/2 cup tomato puree 1 Read More …
3 Whole duck breasts; boned (about 1/3 to 1 lb each) Coarse salt and pepper to taste 1/2 teaspoon Olive oil 1 cup Chicken broth 1/2 cup Lingonberries 2 tablespoons Red wine On a work surface, cut duck breasts in Read More …
2 eviscerated ducklings (about 5 lbs. each) 1 cup uncooked rice 4 cups boiling water 1 teaspoon salt 1 cup boiling chicken broth 3 tablespoons melted butter 3 tablespoons minced onion 1 tablespoon dried parsley 1 tablespoon marjoram 1/3 cup Read More …
Zabaglione is classic Italian wine custard, served warm or cold in wine glasses or dessert bowls. Spoon it over fresh sliced strawberries or peaches, or pound cake. 4 large egg yolks 1/4 cup superfine sugar 1/4 cup sweet Marsala wine Read More …
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
“Pure ambrosia: chunks of bread pulled together in a creamy batter of eggs, light cream, vanilla and cinnamon, studded with chunks of imported white chocolate. Raspberries or currants are optional, but lovely. This recipe can be made one to two Read More …
Serves 2 2 medium size onions, chopped 2 garlic cloves – chopped 3 medium tomatoes peeled and chopped (or half tin chopped tomatoes) chopped parsley 2 cleaned and boned mackerels 1/2 cup White Wine 2-3 tbsp oil Saute the onion Read More …
A recipe from Riviere’s new head chef, Daniel Egreteau. six portions 1,200g leg of suckling lamb, boneless 150g carrot 50g celery stalk 70g leek 150g onion 50g fresh shallots 70g fresh garlic 200g tomatoes 50g olive oil 5g thyme 5g Read More …
Yield: 4 Servings 3 heads garlic 4 shallots, minced 1 carrot, minced 1 bag pearl onions, peeled 1/4 pound high-fat butter 1-1/2 cups Puy or Beluga lentils 2 cups rich red wine, Cabernet Sauvignon or Cabernet Franc 3 cups beef Read More …
Roast baby potatoes, small onions, squash, Brussels sprouts or baby artichokes for the last 45 minutes of cooking the lamb for a delicious and very easy side dish. 1 leg of lamb, rolled if desired salt and pepper 1 teaspoon Read More …
3 cups Fresh Raspberries 2 17 ounce bottles White Wine Vinegar 1 cup Granulated Sugar Makes About Five Cups Combine all ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Read More …