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 …
3/4 cup Pecan halves 1/3 cup Honey 1/4 cup Butter 1/2 cup Sugar 4 heads Belgian endive 2 bunches Watercress 4 cups Radicchio; shredded 4 Tangerines; peeled and sectioned 1 cup Mint leaves; fresh chopped Cranberry Vinaigrette 1/2 cup Cranberries; Read More …
Delicious.. The standard recipe for, “country style,” baked winter squash 2 tablespoon butter; plus more for baking sheet 2 medium acorn squash 2 tablespoon light-brown sugar Coarse salt and ground pepper Preheat oven to 425°. Generously butter a rimmed baking Read More …
A splash of lemon juice and a pinch of turmeric add some international spice to this American staple. This hearty bean soup will provide plenty of warmth on those cold winter evenings. 1 tablespoon vegetable oil 1 onion, chopped 3 Read More …
This rich pie, studded with cranberries and walnuts is a perfect dessert for a fall or winter holiday table. 3 large eggs 2/3 cup firmly packed dark brown sugar 2/3 cup light corn syrup 1/4 cup butter, melted 1/2 teaspoon Read More …
This soup is quick and easy. It has a light broth with a wonderful earthy flavor from the mushrooms. Perfect to serve for lunch on a cold winter’s day. 1 pound mushrooms, sliced 2 medium carrots, peeled and shredded 1 Read More …
It’s hard to beat a bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese. 1/2 Read More …
Bright orange and full of flavor this light soup would make a wonderful first course to an elegant meal. Serve it with a dollop of sour cream and a sprig of fresh thyme for added presentation. 1 tablespoon vegetable oil Read More …
2 carrots 4 celery stalks 1 large onion 250 ml banana squash 1 cup 250 ml pumpkin puree 1 cup 500 ml sweet potatoes 2 cup 25 ml oil 2 tbsp 1.5 L chicken stock 6 cup 2 ml garlic, Read More …
7/8 cups water 2 tablespoons butter or margarine 1 large egg 1/4 cup molasses 1/4 cup cornmeal 2-3/4 cups white bread flour 2/3 cup whole wheat flour 2-1/4 teaspoons active dry yeast Place ingredients in order given by manufacturer of Read More …
2 butternut squash, (about 2# each) 4 carrots, peeled 1/2 pound parsnips, peeled 1 large onion, thinly sliced 1/4 cup firmly packed light brown sugar 1/4 cup unsalted butter, (1/2 stick) 2-1/2 quarts chicken broth, defatted 1/2 teaspoon ground mace Read More …
There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables Read More …
Serving Size : 8 1/2 stick butter 1 large onion, finely chopped 4 large cloves garlic, chopped 3 14-1/2 oz cans low salt chicken broth 4 cups peeled butternut squash (1.5 lb), 1 inch pieces 4 cups peeled acorn squash Read More …
Source: Cottage Place Restaurant – Flagstaff, Arizona 1-1/2 pounds butternut squash 1 onion, diced 1/2 pound butter, melted 2/3 cup flour 1 (14 ounce) cans chicken stock 3 cups apple juice 1/2 teaspoon balsamic vinegar 1/2 teaspoon soy sauce 1/4 Read More …
1 medium butternut squash kosher salt 1/4 cup loosely packed sage leaves 4 to 6 thyme sprigs 3 medium onions 1/4 cup extra virgin olive oil 6 cups rich chicken stock croutons Cut the squash in half lengthwise and scoop Read More …
50 ml butter 1/4 cup 2 onions, chopped 1/2 head green cabbage, shredded 3 carrots, shredded 125 ml fresh parsley, chopped 1/2 cup salt & pepper to taste 50 ml water 1/4 cup In large skillet; melt butter. Add onions Read More …
1/4 cup margarine 1 medium white onion, peeled and chopped 3 or 4 cups cooked winter squash (butternut, acorn, buttercup, etc) 1/2 teaspoon salt (optional) 1/2 teaspoon ground black pepper 1/2 teaspoon dried crushed red pepper (optional) 1 and 1/2 Read More …
500 g onions, peeled & sliced 1 lb 500 g carrots, peeled & sliced 1 lb 250 g turnips, peeled & diced 1/2 lb 250 g parsnips, peeled & sliced 1/2 lb 125 ml pine nuts 1/2 cup 45 ml Read More …
2 teaspoon active dry yeast 2-3/4 cups + 2 tablespoon bread flour 3 tablespoon rolled oats 1-1/2 cups whole wheat flour 1-1/2 teaspoon ground ginger 1-1/2 tablespoon sugar 1-1/2 teaspoon salt 1-1/2 teaspoon vegetable oil 3/4 cups water 3/4 cups Read More …
1 piece vanilla bean, split lengthwise 1-1/2 cups 2% low-fat milk 1/2 cup boiling water 1/2 cup chopped dried mixed fruit 1/4 cup raisins 1 tablespoon margarine, melted 10 slices Italian bread, 6-1/2 ounces 1/2″ thick slices Vegetable cooking spray Read More …
Nothing’s better than getting cozy by the fire and sipping on a hot, delicious drink. Snuggle up this winter with a cup of warm vanilla milk. 1 vanilla bean 2 Cups whole milk 1 Teaspoon sugar 1 Cup mini marshmallow Read More …
Sbiten is a lovely spiced honey drink, perfect for cold winter days and anyone feeling under the weather. It is also extremely easy, and uses ingredients you likely already have at home. Be prepared— it’s very sweet. 4 cups (1 Read More …
1 quart apple juice 1 quart apple cider 8 oranges 4 lemons 16 cinnamon sticks (10 for garnish) 8 whole cloves 6 whole allspice berries 1/4 teaspoon mace In a large pot, combine apple juice and cider. Wash and slice Read More …
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 …
serves 100 Refrigerate 4-8 hours to blend flavors before adding bananas, does NOT keep overnight. 40 red apples, such as Jonathan or Gala, cored and diced 40 green Bartlett or Anjou pears, cored and diced 5 quarts (6+ pounds) fresh Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (15-20 minutes) Cut in 2-inch pieces. Place in shallow solid or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 23 lb. squash, fall and winter, fresh 3/4 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil Read More …
50 ml butter 1/4 cup 2 onions, chopped 1/2 head green cabbage, shredded 3 carrots, shredded 125 ml fresh parsley, chopped 1/2 cup salt & pepper to taste 50 ml water 1/4 cup In large skillet; melt butter. Add onions Read More …
500 g onions, peeled & sliced 1 lb 500 g carrots, peeled & sliced 1 lb 250 g turnips, peeled & diced 1/2 lb 250 g parsnips, peeled & sliced 1/2 lb 125 ml pine nuts 1/2 cup 45 ml Read More …
500 g onions, peeled & sliced 1 lb 500 g carrots, peeled & sliced 1 lb 250 g turnips, peeled & diced 1/2 lb 250 g parsnips, peeled & sliced 1/2 lb 125 ml pine nuts 1/2 cup 45 ml Read More …
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 …
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 …
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 …