Free Recipes Archive
These delicious appetizers can be prepared a day ahead. You can use sweet Italian sausage instead of hot with equally great results. 2 pounds large mushrooms vegetable oil 1 pound hot Italian sausage 10 scallions, minced 2 tablespoons butter 2 Read More …
2 large Garlic cloves; peeled 3 (7) oz jars roasted red Peppers; undrained 1 pk (8 ounces) cream cheese; cut into pieces and chilled 1-1/2 teaspoons Ground cumin 1/2 c Fresh tomatoes; seeded and chopped 1/4 c Medium hot salsa Read More …
There’s nothing like a dip to make fresh fruit even better! This butterscotch dip can made ahead of time and served with apples or over ice cream. 1 (14 ounce) can sweetened condensed milk 1 cup butterscotch-flavor chips 1/4 teaspoon Read More …
1 3/4 cups firmly packed brown sugar 1 cup butter 1 cup whipping cream 1 cup pecans, toasted 3 pounds pears, cored and sliced 3 pounds apples, cored and sliced Combine first 4 ingredients in a heavy saucepan; cook over Read More …
1-1/2 pounds ground beef 1/2 cup diced celery 1 green bell pepper, diced 1/2 cup chopped onion 1 teaspoon dried basil leaves, crumbled 1 teaspoon dried oregano leaves, crumbled 2 garlic cloves, finely minced 1 teaspoon salt 1/4 teaspoon pepper Read More …
This recipe serves 4-6 For the sauce: 1-1/2 UK pints (30 fl oz)/850 ml milk 2oz/50g butter 2oz/50g flour 1 bay leaf 2 1/2oz/60g freshly grated Parmesan cheese For the lasagna: 12 lasagna sheets (see note) 1 lb 5 oz/600g Read More …
Yield: 12 servings 8 cup Ricotta cheese 1-1/2 cups Grated Parmesan cheese 3/4 lb Provolone cheese; shredded 6 Eggs 24 Fresh basil leaf; chopped 1 tablespoon Black pepper 1 lb Lasagna noodles; cooked 24 large Shrimp; cut lengthwise, peeled and Read More …
3 tablespoons butter 3 tablespoons flour 2-1/2 cups milk pinch of nutmeg 4 ounces of Goat’s cheese salt freshly ground white pepper 2 tablespoons olive 2 medium ears of sweet corn 1 pound fresh spinach, washed, stemmed and patted dry Read More …
6 lasagna sheets, cooked until al dente 4 small crayfish tails, steamed, shelled and sliced 2 avocados, peeled, stoned and diced 200ml watercress 100 ml butter 45 ml lemon juice salmon roe to garnish (optional) salt and milled black pepper Read More …
2/3 cup Vegetable Broth, (approximately) salt and pepper, and a pinch of cayenne 6 medium zucchinis 2 to 1 teaspoon extra-virgin olive oil 9 lasagna noodles, cooked 20 basil leaves 4 large red bell peppers 1 tablespoon olive oil 1 Read More …
2 tablespoons butter 2 tablespoons olive oil 3 onions, chopped 2 cloves garlic, crushed 1 pound lean ground beef 1/2 cup red wine 1 cup tomato paste 1 cup tomato sauce 1 cup tomato juice 1 teaspoon crushed dried basil Read More …
Freezing instructions: After assembling the lasagna, cover and freeze for up to 1 month. Thaw in refrigerator; bake as directed. 5 garlic cloves 1 (16-ounce) carton 1% low-fat cottage cheese 1/2 cup (4 ounces) block-style fat-free cream cheese 1/4 cup Read More …
Instead of tomato sauce, this lasagna uses a ricotta custard heavily laced with garlic and red pepper. You can adjust the amount of seasoning to your own taste, but I have found that the lasagna is less bland if you Read More …
1 lb Penne or Fusilli 1 tb Olive Oil 1 ts Garlic, minced 4 ea Tomatoes, large, wedges 1/3 c Black Olives, halved 1/2 c Feta Cheese, crumbled 1/2 c Parsley, fresh, chopped 2 tb Basil, fresh, chopped 1/4 c Read More …
8 oz Egg noodles, cooked 1 lb Hamburger 1/2 teaspoon Dill weed 1/4 c Green onions, sliced 1 can Cream of mushroom soup 1/2 c Sour cream 1/4 c Water 1/2 teaspoon Salt 1/8 teaspoon Pepper Prepare noodles as label Read More …
Creole Tomato Sauce 3 ounces olive oil 1 pound yellow onion 1/3 cup chopped garlic 2 quarts tomato sauce 3 cups Zinfandel 1 1/2 cups clam broth 1/8 cup lemon juice 1/2 cup sun dried tomatoes 1/8 cup fresh basil Read More …
350 g pasta 3/4 lb 225 g ham, cooked & cubed 1/2 lb 30 ml butter 2 tbsp 12 green onions, thinly sliced 12 2 green apples, chopped 1 ml nutmeg 1/4 tsp 125 ml apple juice 1/2 cup 250 Read More …
Chef Georgia Fields, Foodservice Manager University Club of Notre Dame Yield: 6 portions Portobello mushrooms 6 Olive oil 2/3 cup Garlic cloves, minced 2 Dried thyme 1 tablespoon Dried oregano 1 tablespoon Balsamic vinegar 1/4 cup Salt, pepper to taste Read More …
30 ml vegetable oil 1 medium onion, chopped 500 ml tomatoes, chopped 2 ml basil 1 ml pepper 500 g asparagus, cut into 1 inch (2.5 cm) pieces 225 g pasta, cooked according to package directions In large skillet, heat Read More …
Yield: 10 1-cup servings Penne pasta, dry 1-1/4 lb. Heavy cream 1-5/8 cups Sugar 1/4 cup Tomato sauce 1 cup Vodka 1/4 cup Salt and pepper to taste Roux 4 to 6 ounces Cook pasta according to directions. Heat cream Read More …
Makes 8 servings 3/4 cup creamy peanut butter 3 tablespoons soy sauce 3 tablespoons lemon juice 2 garlic cloves, minced 1 teaspoon dried hot red pepper flakes 1 teaspoon sugar 1 cup hot water 20 ounces whole wheat pasta 2 Read More …
40 ml olive oil 15 ml balsamic or red wine vinegar 1 large onion, chopped 2 garlic cloves, minced 3 small zucchini, sliced 1 ml salt pepper to taste 125 ml chicken stock 1 L fusilli 50 ml basil, fresh Read More …
6 tbsp. olive oil 2 lbs. ripe tomatoes, peeled and chopped 3 tbsp. drained capers 2 tbsp. chopped anchovies 1 tbsp. chopped garlic 3/4 lb. med. shrimp, peeled 1/2 lb. sea scallops, halved 2 tbsp. chopped, pitted Kalamato olives 1 Read More …
Chef Kevin Maxey of Craft in the W Hotel, Dallas Yield: Serves 4 1 Roasted Kabocha squash, seeds removed 2 Tablespoons extra virgin olive oil 1/4 cup grated parmesean 1/4 cup grated nutmeg Salt and pepper 2 8-inch by 3-foot Read More …
For the dough: 600 gr. of flour, 2 eggs, 180 gr. of water. For the gravy: 300 gr. of beef, 300 gr. of pig lean meat, 250 gr. of pig rind, 2 garlic segments, half a onion, 25 gr. of Read More …
Chef Masaharu Morimoto of Morimoto, NY Yield: 4 Servings Chocolate Pasta: 1 pound all-purpose flour 4 eggs 1/2 cup cocoa powder 1 Tablespoon olive oil Parmesan Pasta Sauce: 2 cups cream 4 egg yolks 1/2 cup sugar 1/2 cup Parmigiano Read More …
Makes 2 servings 6 ounces angel hair pasta 1/2 cup heavy cream 1/2 cup milk 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1-1/2 tablespoons capers, drained 1 teaspoon grated lemon peel 6 ounces thinly sliced smoked salmon Read More …
Makes 8 servings 1 pound Angel Hair or Capellini, uncooked 2 tablespoons vegetable oil 1 tablespoon minced garlic 5 cups tomatoes; diced 1/2 teaspoon basil 3/4 cup low-sodium chicken broth 5 tablespoons Parmesan cheese salt and freshly ground pepper to Read More …
100 gr. of tuna fish eggs 500 gr. of ravioli with salmon filling 2 cloves of garlic 500 ml. of cream 1 spoon of brandy parsley oil salt and pepper. Fry the thin sliced garlic in a pan with the Read More …
500 g short size pasta, 1 onion, 400 g anchovies, parsley, 300 g shelled peas, olive oil, salt, pepper. Brown thinly sliced onion in oil, add peas and chopped parsley. Cook for about 10 minutes, stirring continuously to prevent sticking. Read More …
For the dough: 250 gr. of flour, 50 gr. of soft butter, 1 spoon overflowed with sugar, 1 egg, 1/2 glass of milk, salt. For the stuffing: 250 gr. of ricotta cheese, 100 gr. of sugar, 50 gr. of candied Read More …
Ditalini gr. 600, fresh ricotta cheese gr. 300, small fresh broad beans kg. 1, scallions, olive oil, salt and pepper. Shell broad beans, take the top off and cook on a very low flame with some oil, finely chopped scallion, Read More …
Magliette di zito (kind of pasta) gr. 600, sardines gr. 700, wild fennel 4 bundles, salt sardines 3 or 4, tomato extract gr. 70, roasted breadcrumbs gr. 100, large size onion 1, raisins and pine seeds gr. 50, roasted almonds Read More …
Chef Giovanni Susini of restaurant Italianets shares a recipe from his special selection called Menu del Plebiscito, available until mid-November. Ingredients 4-6 frog legs (without bones) butter 80-100g rice 1/2 glass white wine dill, parsley, sage salt, pepper 1 garlic Read More …
Although most people think all Mexican dishes are served with Arroz Mexicano red or Spanish rice, many coastal seafood dishes are served with white rice. Makes 8 servings 2 tablespoons safflower oil 2 cups long-grain white rice 4 cups Basic Read More …
4 cups chicken broth 5 Tablespoons butter 1 medium onion, chopped 2-1/2 cups arborio rice 4 cups champagne, dry 1 cup Parmesan cheese, freshly grated salt to taste Prepare chicken broth. Heat broth in a medium saucepan. Melt 1/4 cup Read More …
Makes 12 servings 1 pound potatoes 1-1/2 cups all-purpose flour, plus a little extra 1 teaspoon salt, plus a little extra to sprinkle on later 2 to 3 tablespoons skim milk 1 to 2 tablespoons margarine, or butter dried rubbed Read More …
The true Bulgarian zuccini soup uses rice instead of potatoes, and it isn’t pureed at the end. It also needs a special final touch – adding a beaten egg with a tbsp of lemon juice to ‘bind the soup together’. Read More …
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White 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 …
Serves: 8 Sweet Potato Soup: 2 tablespoons grapeseed oil 1 pound smoked pork bones or ham 1 pound onions, peeled and diced medium 1 each jalapeno, seeded and diced 2 each bay leaves 1 each cinnamon stick, 4-inches long 3 Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for StaroMoskovsky Borshch, served with garlic buns or pampushky. For 10 servings: 256g carrots 610g beets 180g onions 245g potatoes 40g olive oil 60g lemons (for juice) 36g garlic 50g sugar 450g Read More …
Pasta della Mamma’s head chef Alexei Semyonov shares a recipe for a cold cream soup. For three portions: 180g Bulgarian red pepper 6g garlic 8g cilantro 2g hot chili pepper 450g natural bio-yogurt 60ml still mineral water 30g cucumber (minus Read More …
2-1/2 pounds lean boneless beef chuck, cut into 1-1/2 inch pieces 3/4 teaspoon crushed dried marjoram 3/4 teaspoon ground black pepper 2 tablespoons vegetable oil 1 (13-3/4 ounce) can beef broth (about 1-3/4 cups) 1 cup Burgundy wine 2 cloves Read More …
The fresh flavors of cilantro, basil and oregano season this southwestern soup. Soup: 3 to 4 pounds butternut and/or acorn squash, cut in half, baked 1/2 cup LAND O LAKES® Butter 1 medium (1/2 cup) onion, finely chopped 2 teaspoons Read More …
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
Economical, quick and easy, this wholesome and delicious soup is a satisfying meal in a bowl. Serve with hot, crusty sourdough rolls to round out the meal. 1 medium onion, chopped 6 cloves garlic, chopped 2 stalks celery, sliced 1 Read More …
This soup with it’s delicious combination of onion, carrots, celery, zucchini, tortellini and more is great served as either an entree or a sidedish. 1 large onion, chopped 4 carrots, sliced 2 stalks celery, sliced 3 cloves garlic, minced 1 Read More …
Makes 4 servings. 2 tablespoons butter 2 tablespoons grated onion 1 celery branch, thinly sliced 2 tablespoons flour 3 cups chicken broth 1/2 cup creamy peanut butter 1/4 teaspoon salt 1 cup light cream 2 tablespoons roasted peanuts, chopped 1/2 Read More …
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta. Place the dried broad beans in a pot and add plenty of salted water, leave them there all Read More …