Free Recipes Archive
375 g polenta; made up as pack instructs 125 g Fontina cheese; grated 2 tablespoons olive oil; + extra for brushing 1 large onion; chopped salt; to taste 1 clove garlic; chopped 1 800 g can tomatoes; including juice 1 Read More …
2 medium acorn squash 2 medium butternut squash 2 medium baking potatoes 2 medium tomatoes salt, to taste 1 teaspoon white pepper 1/2 cup chicken stock 1/2 cup heavy cream 2 small garlic cloves, finely chopped 1 teaspoon fresh horseradish, 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 …
Chef Colin Alevras of The Tasting Room – New York, NY Yield: 6 servings Grits: 1 cup stone ground grits Salt and pepper 4 Tablespoons butter 1/2 cup crème fraiche Winter Vegetables: 6 stalks salsify, peeled and rinsed 1/4 pound Read More …
Salad Olivier was invented and served for the first time at the Winter Palace to Tsar Nicholas II by his French chef, Monsieur Oliver. Unlike his royal employer, the chef escaped from Russia after the Revolution and prospered as proprietor Read More …
Contributed by Elizabeth Hall – “My grandfather always made clam chowder at our house when I was a child. He learned his recipe in Bath, Maine in the winter of 1884 while he was waiting for his schooner to be Read More …
4 pounds well-trimmed beef chuck short ribs, cut into 3 x 2-inch pieces 1 (8-ounce) can tomato sauce 3/4 cup tomato juice 1/4 cup finely chopped onion 3 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1/4 teaspoon ground cinnamon Dash Read More …
Makes 16 servings 2-1/2 quarts shredded cabbage 2 cups shredded carrots 1/2 cup sweet pickle relish 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dry mustard 1 teaspoon white pepper Combine ingredients-mix well. Cover and chill for 2-48 hours. Serve Read More …
Makes 16 servings 2-1/2 quarts shredded cabbage 2 cups shredded carrots 1/2 cup sweet pickle relish 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon dry mustard 1 teaspoon white pepper Combine ingredients-mix well. Cover and chill for 2-48 hours. Serve Read More …
Great meal to come home to on a cold winter night. 1 kg stewing beef 1 large sweet potato, cubed 2 small onion, chopped 2 apples, chopped 125 ml beef broth 2 garlic, minced 5 ml salt 5 ml dried Read More …
Makes 6 servings 12 ounces fresh white mushrooms, cleaned 4 ounces shiitake mushrooms, cleaned 5 medium sweet potatoes, peeled (about 2 pounds) 2 medium onions (about 8 ounces) 12 cloves fresh garlic, peeled 1/4 cup olive oil, divided 1 tablespoon 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 …
This is a beautiful appetizer dish or side dish. It’s great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer’s market Read More …
These traditional Russian meatballs are the ideal way to clear the fridge. Like many other cultures, Russia has its own form of meatballs, tefteli. Ideal for using up leftover meat, bread and vegetables, tefteli are a great winter comfort food. Read More …
With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your most requested recipes. Serve it either as a first course or a side dish to a fall or winter meal. Read More …
1/2 cup unsalted butter; room temperature 1 teaspoon lime zest; finely grated 1 tablespoon lime juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon nutmeg 1/4 teaspoon black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground cumin 4 Read More …