Free Recipes Archive
POTATOES 1/4 cup butter or margarine 6 medium new red potatoes — cut into wedges 1/4 teaspoon salt 1/4 teaspoon pepper STEAK 1/3 cup all purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 4 beef cubed steaks GRAVY 1 tablespoon Read More …
Source: County Clare – Milwaukee, Wisconsin 1 (1-1/2 pound) boneless beef steak or lean pot roast 1 tablespoon vegetable oil 2 tablespoons butter (divided) 8 ounces frozen or fresh pearl onions (see note) 3/4 cup stout 1-1/4 cups beef stock Read More …
1 rib-eye steak, about 12 ounces, cut 1-inch thick 2 tablespoons chopped garlic 2 tablespoons chopped fresh flat-leaf parsley leaves 1/2 teaspoon freshly ground black pepper 12 ounces favorite beer or ale, or more as needed 1 tablespoon plus 1 Read More …
1 beef round tip roast (4 pounds) 3 cloves garlic, minced 1/2 to 3/4 teaspoon cracked black pepper 1 (12 ounce) jar beef gravy 1/4 teaspoon Worcestershire sauce Green Beans & Caramelized Onions: 4 slices bacon, cut into 1-inch pieces Read More …
2-1/2 to 3 pounds boneless corned beef brisket 3 ribs celery, cut into 3-inch lengths 2 medium onions, cut lengthwise into quarters 3-1/2 cups water 1 pound green cabbage, cut into 3-inch wedges 1 pound red potatoes, cut into 2-inch Read More …
For this make-ahead classic, the beef mixture can easily be prepared in advance and refrigerated (or frozen). To serve, cook the noodles while you reheat the meat and sauce; stir sour cream into the sauce at the very last. 2 Read More …
1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed 6 cloves garlic, minced 1-1/2 teaspoons dried thyme 1 teaspoon cracked black pepper Yorkshire Puddings (recipe follows) Heat oven to 350°F. Combine Read More …
1 medium onion; thinly sliced 4 tablespoons vegetable oil 2 bay leaves 1 10 cm stick cinnamon 6 whole cloves 2 medium onions; finely chopped 1 2.5 cm cube fresh ginger; finely chopped 5 cloves garlic; crushed 1 tablespoon ground Read More …
The Steaks: 4 (8-ounce) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.) or 4 (6-ounce) boneless steaks (New York strip, tri-tip, top sirloin. etc.) The Marinade: 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Juice of 1/2 large fresh lemon (2 tablespoons) Read More …
3/4 cup frozen orange juice or grapefruit juice concentrate, thawed 1 or 2 jalapeno peppers, seeded and finely chopped 1 teaspoon black pepper 1 teaspoon paprika 1/2 cup water 1 1 to 1-1/2 pound beef flank steak 1/4 cup thinly Read More …
2 New York steaks (boneless strip loin), trimmed of all fat 2 tablespoons lite soy sauce 3 tablespoons sake wine or dry sherry 3 tablespoons beef broth 2 tablespoons rice vinegar 1 clove large garlic, finely minced 3 ginger slices, Read More …
Source: Chef Forest Hamrick, Mezcal, Phoenix, Arizona Roasted mushrooms 1 pound crimini or white mushrooms, sliced 1 portabella mushrooms, stemmed and sliced 1/2 cup Mexican green onions, trimmed and sliced Olive oil Roasted garlic Salt and freshly ground black pepper Read More …
Tamales are a lot of work, but the end results are reward enough. Often they are made with a variety of meats and vegetables. Although savory tamales are the most popular in America, in Mexico they also serve sweet tamales Read More …
Serve these super tasty tacos family Style by setting the dining table with bowls filled with the seasoned beef, taco shells and desired toppings and let each person make their own taco. This is a "hands-on" food, so be sure Read More …
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, incorporates the two icons into a steak entree he calls filet mignon with a Bordeaux butter heart. The meat’s warmth gradually liquefies a heart-shaped molded butter Read More …
1 pound boneless beef top sirloin steak, cut 3/4 inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 tablespoons jalapeño pepper jelly Vegetable Barley “Risotto” (recipe follows) Seasoning: 3/4 teaspoon garlic salt 3/4 teaspoon chili powder 1/2 Read More …
The Junior’s Way – Most brisket recipes ask you to boil the meat in a pot of water. Junior’s does it differently: The chef roasts the brisket in an open pan. He starts the roasting with enough water in the Read More …
2-1/2 tablespoons peanut oil 1 pound steak fillet, trimmed and at room temperature 1 (8-ounce) can water chestnuts, drained 1 red bell pepper, seeded and julienned 3 green onions, trimmed and cut into short lengths 4 ounces snow peas, trimmed 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 …
Chef Brian Voltaggio of Charlie Palmer Steak-Washington DC Yield: 4 Servings 4 large sweet potatoes Salt and freshly ground black pepper 8 Tablespoons butter 1 vanilla bean 4 (12-14-ounces) veal porterhouse steaks 4 Tablespoons canola oil 1 sprig each: thyme, Read More …
2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt Read More …
by Charlotte Fekete Fire & Flavor Grilling company Serves: 4-6 For Beef: 1 1-1/2 lb flank steak 1/2 cup soy sauce 1/2 cup lager beer 1/4cup brown sugar 1/4 cup Olivado Avocado Oil; divided use 3 tablespoons sesame seeds 1 Read More …
compliments of Chef Wil Crutchley serves 4-6 1/4 pound Shiitake Mushrooms, stems removed 1/4 cup olive oil 1 teaspoon salt 1/2 teaspoon smoked paprika or smoked pimenton Juice of 1/2 lemon 1 pound Asparagus, bottoms trimmed and cut into 2″ Read More …
3 teaspoons olive oil, divided 1 tablespoon julienne-cut onions, for garnish 1/2 teaspoon minced garlic 1 2/3 cups peeled 1/2 inch cubed eggplant 2 tablespoons medium diced red bell peppers 3 tablespoons salsa 1/4 cup coarsely chopped, firmly packed fresh Read More …
1 kg fresh green beans, trimmed 2 lb 50 ml butter or margarine 1/4 cup 2 red onion, halved & thinly sliced 15 ml balsamic vinegar 1 tbsp 2 ml salt 1/2 tsp 1 ml ground pepper 1/4 tsp 50 Read More …
1 cauliflower, broken into small florets 50 ml butter 4 tbsp 125 ml flour 1/2 cup 550 ml milk 2 1/4 cup 250 ml cheddar cheese, grated 1 cup 175 ml walnuts, chopped 3/4 cup grated nutmeg to garnish Cook Read More …
750 g fresh broccoli florets 125 ml milk 115 g cream cheese 2 ml lemon peel, finely grated 5 ml lemon juice 1 ml ground ginger Cook broccoli until tender crisp. Drain. In a small saucepan; heat milk over medium Read More …
125 ml uncooked barley 1 chicken broth 125 ml red onion, chopped 50 ml fresh mushrooms, chopped 50 ml carrot, chopped 50 ml green pepper, chopped 15 ml fresh dill weed, chopped salt & pepper to taste In a large Read More …
1 medium red cabbage, shredded 1 large apple, cored, peeled & diced 250 ml fresh or frozen cranberries 75 ml red wine 25 ml red wine vinegar 1 small bay leaf 1 whole clove 50 ml white or brown sugar Read More …
3/4 cup mayonnaise 1 (8 oz) container sour cream 2 green onions, chopped 1 tbsp. minced fresh dill or 1 1/2 tsp. dried dill 3 tbsp. fresh lemon juice 2 lb. fresh asparagus spears For dill sauce combine mayonnaise, sour Read More …
Serves 4 to 6 2 pounds red and golden beets 1/2 cup shelled walnuts 2 blood oranges 2 tablespoons red wine vinegar 2 tablespoons orange juice Zest of 1/2 orange 1/4 cup olive oil Salt and pepper 1/4 pound Belgian Read More …
This dish would go wonderfully with grilled sweet or hot Italian sausages. 1 large spaghetti squash 2 pounds roma tomatoes 4 tablespoons olive oil kosher salt 10 cloves of garlic, peeled and sliced 1 cup fresh basil leaves 1/2 cup Read More …
1 head cauliflower, core removed, broken into even sized pieces 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1 small lime, juiced, seeds removed Preheat your oven to 400 degrees F. Put the cauliflower in Read More …
30 ml butter or margarine 250 ml cauliflower florets 250 ml broccoli florets 250 ml small fresh mushrooms 175 ml onions, sliced 30 ml lemon juice salt & pepper to taste Melt butter in bottom of saucepan. Add all the Read More …
Humboldt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its Read More …
6 medium onions 6 slices bacon, fried crisp & crumbled 50 ml tomato juice 30 ml bacon drippings 30 ml brown sugar 5 ml salt 1 ml pepper 1 ml paprika 2 ml dill seeds – parsley, chopped – Peel Read More …
300 ml broccoli florets 30 ml low fat mayonnaise 30 ml low fat sour cream 15 ml skim milk 7 ml lemon juice .5 ml ground tumeric In a large saucepan; cook broccoli unttil tender crisp; drain. In top of Read More …
750 g parsnips, grated 1 1/2 lb 1 onion, diced 25 ml butter 2 tbsp 750 g potatoes, grated 1 1/2 lb 175 ml chicken stock 3/4 cup 60 g gouda cheese, shredded 2 oz fresh parsley, chopped salt & Read More …
Makes 4 Servings 450g zucchini, diced 6g curry powder 80g California raisins 50ml olive oil 0.2 liter olive oil (for frying) 80g almonds 1 garlic clove 50ml chicken jus 15g fresh mint leaves, sliced and divided salt & pepper, to Read More …
This luscious trio of tastes is as good as it reads on the appetizer menu – a real order magnet! Makes 12 servings 2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar 1 tablespoon finely chopped shallot salt Read More …
Low on labor and high on flavor, this simple but savory preparation works equally well as an appetizer or a side dish. When you serve California asparagus, your customers know you care about quality, which will translate into better profit Read More …
This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce, makes an eye-catching combo. Makes 12 servings 1 2/3 cups (12 ounces) prepared Read More …
Makes 1 serving Gazpacho Vinaigrette: 1 cucumber, peeled and seeded 6 Roma tomatoes, peeled 3 shallots juice of 4 lemons 1 cup tomato juice 2 tablespoons chopped flat leaf parsley 2 cloves garlic 1/2 cup chopped green onion tops salt Read More …
1 tablespoon (15 ml) olive oil 10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled 3 tablespoon (45 ml) sherry, port, Marsala, or sweet (red) vermouth 2 teaspoon (10 ml) sugar 1/2 teaspoon (2 ml) fennel seeds Salt Read More …
Twice-baked sweet potatoes, subtly flavored with orange peel and nutmeg. 8 medium sweet potatoes or yams 1/2 cup LAND O LAKES® Butter, softened 1/3 cup firmly packed brown sugar 1/2 teaspoon grated orange peel 1/4 teaspoon ground nutmeg 2 medium Read More …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob 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 8 servings 2 pounds fresh young (thin) asparagus spears 2 tablespoons virgin olive oil 2 ounces shaved Parmesan cheese to taste freshly ground black pepper 1/3 cup good quality balsamic vinegar Preheat oven to 450 degrees F. Place asparagus Read More …
These marinated stuffed shrimp appetizers are sure to please your guests. With shrimp, garlic, cheese and more these taste great! 2 tbsp. olive oil 1 lb. large fresh shrimp, peeled and deveined 2 cloves garlic, minced 1 (8-oz) round smoked Read More …
New Mexican Traditional Reservation Recipe Sopaipillas are an incredibly light, puffy fry bread. To eat, poke or tear them open and spread with honey or honey butter. Though recipes vary, the one thing to keep in mind is that they Read More …