Free Recipes Archive
1/4 cup (1/2 stick) butter or margarine, softened 1 cup granulated sugar 1 egg 1 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 2 tablespoons hot water 1 teaspoon vanilla extract 3 cups peeled, diced Read More …
Makes 20 servings 1 tablespoon unsalted butter, melted 1 (12 to 14) pound whole turkey (thawed or fresh) 1 teaspoon salt as needed unsalted butter, melted as needed salt and freshly ground black pepper 1/2 teaspoon freshly ground black pepper Read More …
Makes 15 servings Roasted Turkey: 14 to 16 pound whole turkey, fresh or frozen (thawed) as needed salt and freshly ground black pepper 2 tablespoons unsalted butter 2 medium onions, chopped 16 ounces jellied cranberry sauce 1/3 cup light brown Read More …
Turkey Breast with Lemon Caper Sauce Marinade: 1 cup parsley 5 large cloves garlic 11/2 cups fresh lemon juice 1 cup vegetable oil 4 teaspoons crushed rosemary 11/2 teaspoons salt Freshly ground pepper to taste Process parsley and garlic in Read More …
1/3 cup water 2 tablespoons water 1 1/2 teaspoons cornstarch 2 tablespoons amaretto or other almond-flavored liqueur 1/2 teaspoon lemon juice 1 1/2 tablespoons sliced almonds 1/4 teaspoon almond extract 4 slices commercial angel food cake Combine first 3 ingredients Read More …
3/4 cup granulated sugar 1/2 cup unsalted butter (room temperature) 8 ounces almond paste 3 eggs 1 tablespoon Kirsch or Triple Sec 1/4 teaspoon almond extract 1/4 cup all-purpose flour 1/3 teaspoon baking powder Confectioners’ sugar Raspberry Sauce 2 tablespoons Read More …
The delicious rum sauce makes this carrot cake irresistable. 1 (8 3/4 ounce) can crushed pineapple in syrup 3 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons Read More …
1/3 cup raspberry preserves 12 ounces semi-sweet chocolate 1/2 pound butter 1 1/3 cups granulated sugar 4 eggs 1 tablespoon plus 1 teaspoon flour Powdered sugar Raspberry Sauce (recipe follows) Grease a 9-inch springform pan and line bottom with a Read More …
1 1/2 cups coarsely chopped pecans 1 1/2 cups golden raisins 3 cups unbleached all-purpose flour 3 tablespoons baking powder 1/2 teaspoon nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 cup unsalted butter, room temperature 2 cups granulated Read More …
6 ounces bittersweet chocolate, chopped (175 g) 1/3 cup butter (75 mL) 4 eggs, separated 2/3 cup granulated sugar (150 mL) 2 tablespoons cocoa powder, sifted (25 mL) Raspberry Sauce (recipe follows) 1 cup raspberry sorbet (250 mL) Preheat oven Read More …
Mousse-filled cake bombes are glazed with ganache and served with orange-foster caramel sauce and a banana-topped puff-pastry crisp. The rich chocolate cake is cut open to reveal its banana mousse filling. The orange flavor that brightens the dessert comes from Read More …
3/4 cup whole milk 1/4 cup superfine sugar 2 eggs 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 cup cubed pineapple 1 cup grapes 1 cup blueberries 1 cup strawberries 1 cup orange segments (from 6 oranges) 2 cups heavy Read More …
2 cups ricotta 3/4 cup assorted candied fruit 12 basic sweet crepes 1/3 cup honey confectioners’ sugar for dusting In a bowl, mix the ricotta with the candied fruit. Spread the mixture on all but 1 crepe, and layer them Read More …
For the cake 6 cups red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers 1/4 cup amaretto liqueur (optional) 2/3 cup granulated sugar For the sauce 4 cups frozen red raspberries 3/4 cup granulated sugar 2 Read More …
This is a refreshing salad dressing that is served on mixed baby lettuces with a Grilled Cracked Peppercorn Swordfish. The bright, citrus flavor makes a great summer salad. 1 clove garlic 2 tablespoons pine nuts 1/2 cup olive oil 1 Read More …
Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of artichoke hearts left, just toss them in with your salad. 2 cloves garlic, minced 1/2 cup olive oil Read More …
This is one of the best meat dishes I know for piquant contrast of flavours. For four people, you need the saddle cut in two, and the hindquarters. The forequarters and head can be used for soup. 1-1/2 pounds pork Read More …
4 100g Kangaroo Sirloin Steaks 1/2 cup beef stock 1/3 cup red wine 1 teaspoon crushed garlic 1 tblspn olive oil 2 med-lge beetroots 2 cups water 1/4 cup red wine vinegar 2 tblspns brown sugar 1 lge parsnip 2 Read More …
1 rabbit, jointed (or 1 young hare) seasoned flour Marinade: 3/4 pint red wine 2 heaped tablespoons each finely chopped onion and finely chopped carrot 1 tablespoon each parsley and thyme 1 bay leaf 3 cloves plenty of black pepper Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
saddle of hare, larded 1/2 pint double cream 1/4 pint sour cream 2 ounce chopped mild onion 2 ounce chopped carrot 2 teaspoons wine vinegar red currant jelly 1-2 glasses red wine or port Only the saddle is needed for Read More …
1 hare, jointed seasoned flour hare’s blood, brain, liver (optional) 1/2 pound streaky bacon, cubed 1/2 pound chopped, or pickling onions 3 ounces lard 1/2 tablespoon thyme 1 heaped tablespoon chopped parsley bay leaf beef stock glass of port redcurrant 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 rabbit, preferably not hung for too long. 200 g dried ceps, rehydrated in 300 ml hot water 300 ml red wine 2 large handfuls prunes 2 red onions double cream Joint the rabbit (if not already done) into hindquarters, Read More …
4 lb Bear meat Pepper to taste Celery salt to taste 2 Garlic cloves 8 oz (piece) Salt pork 1 c Coffee [black] Yield: 12 servings Par boil the bear meat in 2 qts of water and 1 tablespoon soda Read More …
3-4 lb bear roast or rump, thin fat to 1/2 inch 1-1/2 cloves garlic salt and pepper 2 small onions chopped 1/2 rib celery with leaves, 1/2 teaspoon sage 3 tablespoon flour 1/4 teaspoon thyme 1/4 teaspoon savory 2 cups 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 …
Elk is perhaps the finest of all the venison meats. It is very fine grained and mild flavoured, almost like beef. Like all wild venison, it is very lean so it benefits from larding, barding and marinading. With that in Read More …
Yield: 4 Servings 4 Pairs jumbo frogs’ legs, trimmed, about 1 pound 1 Stalk fresh lemon grass soaked for 1 hour in warm water, finely chopped OR 1 TB dried lemon grass 2 fresh red chili peppers, sliced 2 green Read More …
Serving Size: 4 1 pound Snake meat, boneless, skinless and cut into 2 inch pieces 1 cup corn oil for frying 1 cup flour 1 teaspoon salt 1/4 teaspoon ground white pepper 1 cup milk 1 medium size onion peeled Read More …
1 each Spanish onion, peeled and sliced 2 each Stalks of celery, chopped 2 sm Carrots, chopped 2 each Sprigs of thyme 2 each Bay leaves 12 each Black peppercorns 1 each Rabbit 2 each Cloves of garlic, quartered 16 Read More …
Yield: 1 servings 3 lb Turtle steak 6 Limes 1/2 c Olive oil 1/2 teaspoon Garlic powder 1 cl Garlic 1 ds White pepper Salt and pepper to taste For those of you that haven’t had the opportunity to have Read More …
6 Medium Bear Chops 1 Clove Garlic, Halved 2 Tbls Bacon Fat 1 Large Onion, Chopped 4 Large Carrots, Diced And Cooked 4 Tbls Unbleached All-Purpose Flour 4 Tbls Chili Sauce 1/2 Cup Dry Wine Salt And Pepper To Taste 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 …
3 lb. bear tenderloin BARBECUE SAUCE 3/4 cup vinegar 3/4 cup catsup 1 cup water 2 onion, chopped 1 clove garlic, minced salt and pepper to taste 1 or 2 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco 3 tablespoon brown sugar Read More …
“Most people won’t have ever tasted kangaroo. It is a sweet, strong-tasting meat, it’s texture and taste described as somewhere between venison and liver…To eat kangaroo, you have to like game; you have to like offal and you have to Read More …
1-1/2 pounds rabbit meat, off the bone flour 2 tablespoons olive oil 2 medium onions, peeled and sliced 1 stick of celery, chopped 2 tablespoons balsamic vinegar 5 fl oz game or chicken stock 5 fl oz red wine a Read More …
1 rabbit, jointed seasoned flour 3 ounce butter or lard 1/4 pint dry white wine beef stock pepper, salt bouquet garni 1 ounce butter 1 tablespoon flour juice of 1 Seville orange 2 Seville oranges A good recipe to try Read More …
SAUCE: 3/4 cup Dried black beans 3 cups Stock 1-1/2 teaspoons Fresh ginger; chopped 2 cloves Garlic; minced 1 Chile pepper; chopped finely 3 tablespoons Sherry wine vinegar 1/2 teaspoon Salt STIRFRY: 8 ounces Caribou, deer or beef steak 1 Read More …
Yield: 6 Servings Squash: 3 acorn squash 2 tablespoons olive oil 4 tablespoons butter Salt and pepper Thyme juslee: 10-12 pounds venison or veal bones 3 tablespoons butter 1 onion, diced 1/2 head celery, diced 2 carrots, diced 2 cloves Read More …
These burgers have been a big hit whether I served them as a special at PUBLIC or when I prepare them at home for friends and family. You can use any cut of Cervena for this recipe, but I would Read More …
For the MARINADE: 2 teaspoons Juniper berries 1-1/2 teaspoons Garlic 1-1/2 teaspoons Shallots 2 ounces Olive oil 8 ounces Chamboard liqueur 16 ounces Venison 1 lb Plums 1 dash Salt 1 teaspoon Pepper 4 Blood oranges Yield: 6 Servings Make Read More …
2 tablespoons Olive oil 1 2 3/4-lb rack of venison, trimmed, boned, bones reserved 1 small Onion, chopped 1 small Leek, chopped 1 Carrot, chopped 4 cups Water 1-1/2 cups Dry red wine 1 cup Canned low-salt chicken broth 1 Read More …
From Chef Chris Douglas of Icarus Restaurant Yield: Serves 4 4 5 ounce venison steaks (cut from the loin or leg with all silver skin removed, reserve all trimmings) 4 tablespoons whole black peppercorns 1 quart concord grapes 2 cups 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 …
2 tablespoons Butter,divided use 1/4 cup Finely chopped shallots 5 Cranberries,crushed 1/4 cup Scotch whiskey 3/4 cup Orange juice 2 tablespoons Lemon juice 2 tablespoons Red currant jelly 1 teaspoon Dijon mustard 2 teaspoons Cornstarch 2 tablespoons Water 4 Venison Read More …
For the venison: 2 – 2-1/2 lbs. tender steaks 2 tablespoons butter 2 tablespoons cooking oil For the flouring: 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon ground dry ginger 1/4 teaspoon dried thyme 1/4 teaspoon fresh ground black pepper Read More …
CHILI SAUCE 2 tablespoons Dried Juniper berries 3 cups Dry red wine 2 Bay leaves 1-1/2 teaspoons Dried thyme 2 Shallots, peeled and coarsely chopped 2 cups Veal stock 4 Whole dried chiles de arbol VENISON STEAK 6 Venison steaks, Read More …
Venison is leaner than other red meat and is cooked rare to retain its own distinctive flavor. 1 tablespoon unsalted butter 2/3 cup chopped shallots (about 6) or white part of green onions 2 garlic cloves, finely minced 3 tablespoons Read More …