Free Recipes Archive
4 cups cooked long grain rice 1/2 cup olive oil 1 dozen medium mushrooms 3 medium zucchini 3 garlic cloves, minced 1 cup single Italian parsley leaves, chopped 1 cup dry white wine salt and pepper to taste Ten minutes Read More …
4 cups cooked long grain rice 1/2 cup olive oil 1 dozen medium mushrooms 3 medium zucchini 3 garlic cloves, minced 1 cup single Italian parsley leaves, chopped 1 cup dry white wine salt and pepper to taste Cook rice Read More …
Yield: 6 Servings 2 cup Long grain rice 3 cup Cold water 1 teaspoon Finely grated ginger 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 Read More …
2 cups flour yeast 30 g sugar 1 tsp 1 tablespoon mustard oil salt 1 / 2 tsp rice 1 / 2 cup 2 tablespoons vegetable oil onions 2 pcs. Dough: Dissolve yeast in 1 cup of warm water. In Read More …
2 cups water 3/4 cup short grain brown rice 1/4 cup wild rice 1/4 cup fresh Italian parsley, chopped Bring water to a boil in a saucepan. Add other ingredients, shake pan to level rice, reduce heat to low and 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 …
6 Belgian Endives Extra-virgin olive oil Salt 1 tablespoon Lemon juice Sauce Gribiche 1 Hard-cooked egg 1 medium shallot, diced fine 2 tablespoon chopped parsley 2 tablespoon chopped chervil 2 tablespoon thinly sliced chives 1 teaspoon chopped tarragon Zest of Read More …
1 cup short-grain brown rice 1-1/2 cups water 1 can peas 1 mashed banana chopped cilantro Bring the water to a boil, add the rice and peas (with the juice) and cook for 45 minutes. Stir the banana into the Read More …
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
Butter beans have a delicious nutty taste and a smooth, buttery texture. Dried beans have to be soaked for several hours and boiled until tender. Canned beans, if well drained, work very well and save time. Cooked with spinach, butter Read More …
These smoky vegetables are also great on an appetizer platter with goat cheese and bread. Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work. 1 Read More …
2 onions, red if possible, cut into wedges 5 carrots, quartered 4 parsnips, halved 8 small potatoes, halved 2 bulbs fennel, halved 1 aubergine or 1 butter nut squash 2 large leeks, cut into chunks diagonally 2 large courgettes, cut Read More …
Serving Size : 6 1 pound fresh green beans cut into 1 1/2-inch-long pieces 3 tomatoes halved and thinly sliced 1 onion, thinly sliced 1 large red bell pepper halved and cut into thin strips 1 large green bell pepper Read More …
Tadka (or tarka) is a very popular and quick cooking technique used to add instant flavour to dishes. A selection of dried whole spices are usually used, with one or more fresh flavouring ingredients added. The choice of spices is Read More …
1 tablespoon (15 ml) olive oil 2 lbs (900 g) fresh spinach leaves, washed and trimmed 1/2 recipe lemon confit (recipe follows), cut into 1/4 in (5 mm) wedges 12 Greek-style or other oil-cured black olives, halved and pitted Grating Read More …
1 medium-sized cauliflower salt and freshly ground black pepper 2 tablespoons finely chopped parsley 1 tablespoon finely chopped dill 2 spring onions, finely chopped 1 scant teaspoon wine vinegar 1 garlic clove, very finely chopped 1 teaspoon ozzo or other Read More …
2 small acorn squash, halved lengthwise 2 small russet potatoes, peeled and cubed 1 tablespoon butter 1/4 teaspoon black pepper 1/2 cup Stilton blue cheese, mashed 1 tablespoon butter 3 tablespoons shallot, minced 1/2 cup frozen chopped spinach, thawed 1/4 Read More …
Source: Chameleon Cafe – Lincoln City, Oregon 1-1/2 pounds fresh spinach 16 ounces cream cheese, softened 1-1/2 cups mozzarella cheese, grated 1-1/2 cups parmesan cheese, freshly grated 1 teaspoon crushed garlic 1 teaspoon cracked black pepper 1/2 cup fresh basil Read More …
SERVES 4-6 A classic dish from the state of Punjab, where whole urad dhal (black grams) are, cooked with kidney beans. Channa dhal or yellow spilt peas more visually appealing than urad dhal, as well as being easily accessible. 170g Read More …
1 1/3 cups yellow cornmeal 1/2 teaspoon salt 4 cups water 1 tablespoon olive oil 2 garlic cloves minced 2 thyme sprigs 1 rosemary sprig 6-1/2 cups thinly sliced shitake mushrooms, (about 1 lb.) 1 cup canned crushed tomatoes 1/3 Read More …
1 lb. asparagus, trimmed and pared 2 teaspoon extra virgin olive oil 2 scallions, white part plus 1 inch of greens, minced 1 shallot, minced 1 garlic clove, minced 2 tablespoon minced fresh cilantro 1 tablespoon grated peeled fresh ginger Read More …
1 small eggplant(about 3/4 pound) 6 tablespoons corn oil Sauce 1 tablespoon corn oil 1 tablespoon finely minced fresh ginger 1 garlic clove, minced fine 2 tablespoons Hot Chili Sauce or to taste 2 tablespoons water 1 tablespoon soy sauce 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 3 tablespoon butter 6 ounces shiitake mushrooms, stemmed and sliced 6 ounces oyster mushrooms, sliced 3/4 teaspoon dried thyme 3 tablespoon chopped shallots 1/2 cup Madeira 1 cup whipping cream 1 pound fresh green beans Vegetable oil Read More …
1 and 1/2 cup bulgar 3 cup boiling water 1/4 cup miso 3 tablespoon water 1 tablespoon honey 2 teaspoon sesame oil 2 tablespoon safflower oil 1 medium eggplant (1-1/2 lb.) peeled and diced small 1 clove garlic, minced or Read More …
Makes 5 servings 1 tablespoon olive oil 1 pound frozen lima beans, or up to 3-4 cups fresh favas, shelled an peeled 6 cloves garlic, large sized, peeled and halved or quartered lengthwise 1/2 cup green olive, pitted and sliced Read More …
Makes 6 servings 2 pounds fresh green beans, stems removed 2 tablespoon soy sauce 1 tablespoon dry sherry 1/4 teaspoon salt 1/2 tablespoon sugar 1/2 tablespoon red wine vinegar 1/2 teaspoon hot chili sauce 2 teaspoon olive oil 1 teaspoon Read More …
6 large Green peppers 1 lb Ground beef 1/2 cup Chopped onion 1 can (16 ounce) tomatoes, diced 1/2 cup Long grain rice 1/2 cup Water 1 teaspoon Salt 1 teaspoon Worcestershire sauce 1 cup Shredded cheddar cheese (about 4 Read More …
Yield: 4-6 Servings 2 large butternut squash 3 Tablespoons olive oil 2 Tablespoons Chinese five-spice powder Salt 3 large granny smith apples, peeled 3 Tablespoons butter 1 Tablespoon molasses 1 ounce pepitas 1 small bunch chives, cut on bias Preheat Read More …
1 bunch broccoli, cut into florets 30 ml orange juice 2 tbsp 5 ml lemon juice 1 tsp 15 ml canola oil 1 tbsp 2 ml granulated sugar 1/2 tsp 2 ml dried basil, crushed 1/2 tsp 1 ml pepper Read More …
Makes 6 servings 1 tablespoon olive oil 1 onion, chopped 1 potato, cut in small cubes 1 bay leaf 1 pound Brussels sprouts, halved if large 1 red bell pepper, cut in 1/2-inch pieces 1/4 cup basic vegetable stock, or Read More …
Makes 4 servings 1 pound green beans, OR a mixture of green and yellow wax beans 8 boiling onions, each about 1-1/2 inches wide 1 garlic clove, thinly sliced salt 2 ripe peeled, seeded and chopped tomatoes 1 tablespoon chopped Read More …
Asafoetida (Asafetida) is a flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It’s used in many Indian dishes and can be found in powdered or lump form in Indian markets. It has a fetid, Read More …
Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or Read More …
1 large carrot, grated 1/2 large turnip, peeled and grated 1 large potato, peeled and grated 1 medium sweet potato, peeled and grated 1/2 small onion, grated 2 large eggs, slightly beaten 2 tablespoons all purpose flour 1/2 teaspoon salt Read More …
A range of cinnamon is suggested so you can adjust the spiciness to suit your family. 4 small acorn squash, halved and seeds removed, or 3 pounds Hubbard squash, cut into 8 pieces and seeds removed 3/4 cup frozen orange Read More …
Serves 2-3 3 garlic cloves 1 x 2.5-cm (1-inch) cube fresh root ginger 1 medium head cauliflower (300g, 11 ounces prepared weight) 1 teaspoon sunflower oil 1/2 teaspoon cumin seed 1/2 teaspoon mustard seed 1-3 hot green chillies, left whole Read More …
Serving Size : 4 4 slices bacon, diced 2 tablespoons olive oil 1 onion, chopped 2 potatoes (1-lb each), peeled, cut into 1/2-inch cubes 1/2 cup water Salt or pepper 3/4 pound kale, washed tough ribs discarded, and leaves torn Read More …
1 6-1/2 ounce can minced clams, undrained 1 tablespoon olive oil 1/2 c. chopped green bell pepper 1/4 c, minced green onions 4 cloves garlic, minced 2 tbsps. tomato paste 2 tsps. dried oregano 1 teaspoon sugar 1 14-1/2 ounce Read More …
1-1/2 teaspoon cornstarch 3/4 cup vegetable stock, divided 1 tablespoon dry sherry 2 tablespoon soy sauce 1 tablespoon sesame oil 1 scallion 4 tablespoon vegetable oil 2 slices ginger root 2 garlic cloves, sliced 2 cups broccoli, florets. and stems Read More …
Served with garlic aioli Serves 4 Artichokes: 4 each globe artichokes 1 gallon water 1/4 cup lemon juice Combine water and lemon juice. Boil. Add artichokes and poach until tender. Cool. Salad: 1 lb. boneless, skinless chicken breast 1/2 lb. Read More …
1-1/2 pounds green chard 3 tablespoons extra virgin olive oil 1/3 cup pine nuts 2 garlic cloves, minced Salt and freshly ground pepper Using a knife, separate the chard leaves from the ribs. Wash them separately in a sink full Read More …
Makes 5 servings 2 pounds parsnips 1 tablespoon safflower of canola oil, (I use olive oil) 1 teaspoon whole black mustard seeds, (brown also work just fine) 1 teaspoon whole cumin seeds 1/4 teaspoon whole fenugreek seeds, (optional, but I Read More …
If you’re bored with rice or potatoes as a side dish, serve this impressive vegetable strudel instead. (It would be good along with turkey, chicken or pork) The fat in this recipe can be reduced significantly using cooking spray on Read More …
Paneer is used all over India in both sweet and savoury dishes. In this dish, halloumi cheese (from Cyprus) can be used instead, but reduce the quantity of salt by half, halloumi is salted. 222g (8 oz) paneer, cut into Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
Makes 8 servings 1 cup dried apricots 3 cups carrots, scraped, cut into 1/2 rounds 3 tablespoons water 1 teaspoon margarine 1 pinch sugar fresh parsley, or dill, chopped for garnish Soak apricots in hot water for 1-1/2 hours. Pat Read More …
4 slices lean, pepper-back bacon, chopped in 1-inch pieces 1 small onion, chopped 1 teaspoon fresh marjoram or 1/4 teaspoon dried marjoram 2 leaves sage, shredded, or 1/4 teaspoon dried sage 1 tablespoon red wine or cider vinegar 1 tablespoon Read More …
1 cup red lentils 1 tablespoon olive oil 2 onions, sliced 1 tablespoon curry powder 1 15 oz can cooked chickpeas, drained 1 tablespoon grated gingerroot 1 egg white, or alternative 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh Read More …
Makes 5 servings 2 pounds parsnips 1 tablespoon safflower of canola oil, (I use olive oil) 1 teaspoon whole black mustard seeds, (brown also work just fine) 1 teaspoon whole cumin seeds 1/4 teaspoon whole fenugreek seeds, (optional, but I Read More …