Free Recipes Archive
Everyone knows about and has used Campbell’s Cream of Mushroom Soup. It is a critical ingredient in thousands of casserole dishes – and that is a good thing. But to sit down to a bowl of fresh, homemade creamy mushroom Read More …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …
Pho (rhymes with “duh”) is the national soup of Vietnam and one of the most popular Asian noodle soups in America. Originally just a boiled beef and noodle soup, it has evolved over the years. Now it comes in chicken, Read More …
Oyster Stew is a classic meal and a Christmas Eve tradition for many. That tradition is said to have started with Irish immigrants who fled here during the potato famine in the mid-1800s. They replaced a traditional stew containing ling Read More …
30 ml butter 500 g lean pork, cut in cubes 2 ml paprika 10 ml salt 1 ml pepper – dash sage – 1 clove garlic, minced 30 ml flour 3 onions, diced 4 large potatoes, cubed 2 apples, cored Read More …
Makes 6 servings 2 tablespoons olive oil 1 cup diced onion 1 carrot, peeled and sliced 1 celery stalk, sliced 2 tablespoons minced garlic 1/2 cup diced country ham 3/4 pound dried cannellini or navy beans 2 tablespoons fresh chopped Read More …
1.4 kg small potatoes 3 lb 15 ml butter 1 tbsp 1 small onion, chopped 175 ml fresh mushrooms, sliced 3/4 cup 1/2 red pepper, chopped 1/2 75 ml cream 1/3 cup 1 ml chicken stock powder 1/4 tsp 6 Read More …
This Southern-style side dish is perfect for fall. Serves 6 6 sweet potatoes 1/2 cup honey 1 cup orange juice 1 tablespoon grated orange peel 1/3 cup sherry 1 cup pecans, coarsely chopped 2 tablespoons margarine, or butter Boil the Read More …
If you’re looking for an alternative to traditional mashed potatoes this holiday, this is it! As a side note, good old-fashioned fresh parsley is a great way to ward off garlic breath. 4 whole garlic heads 2 teaspoons olive oil Read More …
This surprisingly mellow soup give you a hit of roasted chili flavor and an elegant khaki green color, perfect for when you want to rush the onset of summer. The crunch of pumpernickel croutons helps bring everything back down to Read More …
Makes 12 servings 1/4 cup (2 ounces) butter 3/4 cup onion, finely chopped 12 Idaho potatoes (4-1/2 pounds), peeled and thinly sliced salt and pepper to taste ground nutmeg to taste 3 cups (1-1/2 pounds) skim milk 4 cups (12 Read More …
While associated with New York’s celebrated Park Avenue Cafe, Chef David Burke developed Whipped Potatoes with Basil Oil – one of the most popular items on the menu. It is served as a side dish or under a poached or Read More …
Makes 4 to 6 servings 2 pounds Idaho® potatoes, peeled, rough chopped 1 cup hard chorizo, chopped 4 tablespoons unsalted butter 1/2 bunch chives, finely chopped salt, to taste white pepper, to taste 1 cup sharp cheddar cheese, shredded Cook Read More …
Makes 8 servings For the Green Chutney: 3 cups fresh cilantro leaves 1/4 cup fresh mint leaves 1 to 3 serrano chilies, seeded and coarsely chopped 1 piece fresh ginger, 1/2-inch long, peeled and coarsely chopped 1 clove garlic 1/2 Read More …
Potatoes kg. 1, ripe tomatoes (or peeled) gr. 500, onions 2, oregano, olive oil, salt and pepper. Cut potatoes in thin round slices and put them in a tin previously greased with oil. Alternate a layer of potatoes with sliced Read More …
Ice cream in Spain is rarely served as a desert at home. Rather, it is a decadent treat found at sidewalk cafes and in restaurants. Likewise, ice cream stands are common sight around Spain in the summer, especially throughout beach Read More …
Whether served with ensaimadas or alone, this ice cream makes a perfect dessert. Makes about 1 1/2 pints. 1 pound (3 rounded cups) blanched almonds 8 cups water 2 1/2 cups sugar 2 tablespoons grated lemon zest 1 cinnamon stick Read More …
4 whole garlic heads 2 teaspoons olive oil 2 cups minced shallots 1/2 pound sliced mushrooms 2 tablespoons aged balsamic vinegar 2 1/2 cups light cream 2 tablespoons all-purpose flour 2 tablespoons chopped fresh thyme 1 teaspoon salt 1/4 teaspoon Read More …
Makes 4 servings 6 tablespoons extra-virgin olive oil 2 pounds baby new potatoes, cut in half 1 Spanish onion, sliced paper-thin 3 cloves garlic, thinly sliced sea salt and pepper 1/4 cup water 1 bunch fresh oregano, stemmed, rinsed and Read More …
1 cup balsamic vinegar 1 cup ruby port 1 large vanilla bean 1/2 cup sugar additional pure vanilla extract to taste In a heavy, non-reactive saucepan, combine vinegar, port, and vanilla bean that is split open and seeds scraped into Read More …
(see also Basic Polenta) 1/4 cup butter unsalted 2 tablespoon olive oil 1 med onion finely chopped 1 celery stalk finely chopped 1/4 lb pancetta finely chopped (Italian bacon) 15 lb veal ground salt and freshly ground black pepper to Read More …
Aioli is a cold sauce made of garlic, egg, acid (lemon juice or vinegar), and olive oil, basically a garlic-flavored mayonnaise. Wonderful with fish and seafood, grilled chicken and veggies like artichokes. For a quick and tasty appetizer, mix some Read More …
2 heads escarole less than 1/4 cup olive oil slivers of garlic to taste (fresh or from jar) a little crushed red pepper Wash the escarole well, and separate from core. Put in saucepan (covered) with small amount of water Read More …
Serving Size : 6 1 head Savoy cabbage 1 pound ground turkey 1 egg 1 cup cooked brown rice 2 tablespoons turkey or chicken broth 1 teaspoon sage, crumbled 1 teaspoon fresh parsley, chopped salt black pepper 1/2 cup turkey Read More …
4 medium-sized yellow onions, quartered 2 tablespoon olive oil 4 cups vegetable broth 1 lb. carrots, peeled 1 lb. turnips, peeled 2 sweet potatoes, peeled 1 lb. zucchini 1 red bell pepper 2 cups couscous, uncooked 1 (20 oz.) can Read More …
1 medium onion, chopped 2-1/2 cups fat-free chicken stock 1-1/2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (16 ounces) chickpeas (garbanzo beans), drained 3 Chilean nectarines, diced, about 1-1/2 cups 1 box (10 ounces) couscous Chilean nectarine slices Read More …
2-1/2 cups wild rice, cooked 1/4 cup finely chopped onion 1/2 cup finely chopped fresh parsley 2-4 cloves garlic, minced 1/2 teaspoon sage 1 medium head of cabbage 1/2 – 1 Tablespoon olive oil 3/4 cup tomato juice 1/2 cup Read More …
2 delicata squash, about 3/4 pound (350 g) each 4 teaspoons (20 mL) butter, at room temperature 1-1/2 teaspoons (7 mL) freshly squeezed lime juice 1/2 teaspoon (2 mL) chili powder 1/8 teaspoon (0.5 mL) salt Pinch freshly ground pepper Read More …
1 package won ton wrappers 1 5 oz log goat cheese 1 cup extra virgin olive oil 4 tablespoon sesame oil 4 tablespoon sambal chili paste (2 oz) parsley to garnish Lay out 24 won ton wrappers. Place a thumbnail Read More …
4 small boiled beetroots 12 king prawns, cooked and peeled 1 garlic clove, finely chopped 4 tablespoon maize oil 1/2 cucumber white bread 2 tablespoon lemon juice 1 tablespoon hot curry paste 1 punnet alfalfa sprouts Hollow out the beetroot Read More …
2 medium onions, sliced into rings 1/4 cup vegetable broth 1/2 cup barbecue sauce Sauté onions in broth in a large pan over medium-high heat for 8 minutes. Add barbecue sauce and heat 2 minutes longer. Serve warm. Makes 4 Read More …
1/2 cup sliced almonds 1/3 cup orange juice 1/2 cup raisins 1/2 cup chopped dates 1 pkg (10 oz) couscous 2 cup water 2 tablespoon butter 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon grated orange peel Heat oven to Read More …
450 g dried red kidney beans 1 clove garlic; chopped 675 g smoked sausage; cut into chunks 1 teaspoon dried thyme 1 teaspoon ground pepper 225 g smoked ham shanks 1/2 teaspoon sage 1 large onion; chopped 1 pinch cayenne Read More …
1 bunch asparagus 4 oz sliced smoked salmon 2 tablespoon fresh lemon juice 4 tablespoon olive oil 2 cloves finely chopped garlic 2 tablespoon julienned basil salt pepper Roast the asparagus with a little olive oil, salt and pepper in Read More …
2 bundles fresh Asparagus 2 large Eggs, hard-cooked and peeled 2 cloves Garlic, peeled 1 teaspoon Salt 1/2 cup Extra-Virgin Olive Oil 4 tablespoon Red- or White-Wine Vinegar 4 teaspoon prepared Dijon Mustard 1 teaspoon Anchovy Paste 1 teaspoon freshly Read More …
Polenta In top of double boiler, over direct heat, bring 1 quart water to boil. Add: 1-1/4 teaspoons salt. Gradually let 1 cup yellow cornmeal trickle into boiling water, stirring constantly. When polenta becomes thick, place pan in bottom of Read More …
4 large sweet onions salt to taste 4 teaspoons red wine vinegar 4 tablespoons butter melted 2 tablespoons pecans * see note; chopped pepper freshly ground parsley chopped Serves: 4 Preheat oven to 350 degrees. Peel the onion, leaving the Read More …
13 ounces broccoli florets 2 bacon slices, chopped 2 tablespoon plus 2 teaspoon pine nuts 1 tablespoon plus 1 teaspoon fresh chives, chopped Place broccoli in a steamer basket over boiling water. Cover pan and steam 5 minutes. Heat a Read More …
1 seven lb spaghetti squash, cut in half lengthwise and seeded 6 tablespoon unsalted butter cut into 6 pieces 3 tablespoon finely chopped chives, thyme or parsley Salt and freshly ground pepper to taste Heat oven to 350 deg. F. Read More …
Chef Laura Malin of Paramour Resaurant 1 cup (250 mL) all-purpose flour, sifted 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) salt + more for seasoning 1/4 cup (60 mL) cold unsalted butter, coarsely grated 1 cup (250 Read More …
6 pieces 16/20 shrimp, cleaned and deveined marinade: 1/4 cup soy sauce (shoyu) 1 tbs white sugar 3 tbs white miso 1 teaspoon chili sauce 1 tbs chopped fresh garlic 1/4 teaspoon chopped fresh cilantro 3 tbs orange juice Papaya Read More …
Cocktail Sauce 12 ounces tomato ketchup 2 ounces prepared horseradish Juice of 1 lemon, freshly squeezed Juice of 1 lime, freshly squeezed 1/4 cup dill pickle relish 1/4 cup fresh chopped cilantro 1 teaspoon Worcestershire sauce Salt and pepper to Read More …
1-1/2 lbs. shrimp, peeled 6 red jalapeño chiles, stems and seeds removed, minced small onion, finely chopped 1 clove garlic, minced 2 tbs. olive oil 2 small tomatoes, peeled and chopped 1/3 cup tequila 1 teaspoon fresh basil, minced 1 Read More …
Source: Chef Jim Turknett, Chanterelle Restaurant, Sacramento, California Puerto Rican Shrimp 6 large shrimp, peeled and deveined 1 cup dark rum 1 star anise 1 cinnamon stick 6 juniper berries 1/2 lemon, zested 1 clove 1/2 bay leaf 1/2 cup Read More …
Source: Chef Todd Bolton – Chino Latino – Minneapolis, Minnesota Pineapple Curry Sauce 1 quart coconut milk 2 cups crushed pineapple 1-1/4 tablespoons red curry paste 2 cups fish sauce 1/3 cup granulated sugar Combine all the ingredients in a Read More …
2/3 lb. tiger prawns Marinade for shrimp: 1-1/2 teaspoons sherry 1/2 teaspoon salt 1/2 teaspoon grated ginger 1-1/2 teaspoons cornstarch 1 teaspoon water Seasoning: 1 tablespoon chicken broth 3 tablespoons water 1/2 teaspoon cornstarch 3 tablespoons oyster sauce (very important) Read More …
3/4 pounds Prawns; raw 1-1/4 tablespoon Beans, black 1 Garlic cloves; chopped 1 Scallions; chopped 1 tablespoon Oil 1/2 teaspoon Salt 1 teaspoon Oil 1-1/2 teaspoon Soy sauce, light 1 teaspoon Wine, white 1 teaspoon Oyster sauce Prepare the prawns Read More …
8 large green balmain bugs, or 2 large green lobster tails, 1 large or 2 small mangoes, 2-3 tablespoon sour cream, 1/4 cup lemon juice, 1 teaspoon soft brown sugar, 2-3 teaspoon thai sweet chilli sauce. Place bugs (lobster) in Read More …
This recipe has been on the Café Terra Cotta menu since the day it opened and has become a signature dish. The key to its popularity is probably the cream cheese mixed with the goat cheese, giving the stuffing a Read More …
Apples for Halloween follow the tradition of the centuries old Halloween game of trying to catch apples with your teeth from a barrel of water. Toffee apples appeared later at Halloween fairs. 10 apples, small 8 oz.molasses 4 oz. butter Read More …