Free Recipes Archive
serves 4 Delicious, when paired with 2002 Bella Sera® Delle Venezie Chardonnay 1 Cup Cornmeal, medium grind 3 tablespoons Butter 1/2 Cup Fontina cheese, grated 1/2 Cup Your favorite prepared red sauce or pesto 1 teaspoon Fresh parsley, minced 1 Read More …
1/2 ounce dried porcini 1 cup chicken stock (full salt) 3-1/2 tablespoons calvados 4 tablespoons butter 1/3 cup minced shallots 3 cloves garlic, minced 1-1/2 tablespoons fresh thyme, minced 1 lbs chicken livers, rinsed and deveined 3/4 teaspoon salt freshly Read More …
35 peperoncini (pickled Tuscan peppers), drained, up to 40 (three to four 9-ounce jars) 8 ounces cream cheese softened 1/2 stick unsalted butter softened (1/4 cup) 1/4 cup minced fresh dill 3 tablespoons minced shallot 1 tablespoon fresh lemon juice Read More …
1 pint Cherry tomatoes 1/2 cup Pepper-flavored vodka 3 tablespoons Coarse or fine sea salt 1 tablespoon Lemon pepper Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour Read More …
Make an appetizer that’s more appealing: Stuff bell peppers with cream cheese, mayo and garlic then top with spicy CHI-CHI’S® Salsa. 4 red or green bell peppers 1 (8-ounce) package cream cheese, softened 1/4 cup mayonnaise 1 clove garlic, minced Read More …
four 6-ounce straight zucchini, scrubbed 1 tablespoon olive oil 1/2 pound ground lamb 1 teaspoon allspice 1 teaspoon crumbled dried mint 1 cup chopped onion 1 garlic clove, minced 2 tablespoons pine nuts, toasted lightly 1 cup plain yogurt 2 Read More …
DOILIES 3 cups Flour 5 cups Water, less 2 tablespoons Salt; to taste FILLING 3/4 lb Ground pork or beef 5 ounces Raw shrimp; chopped 1 small Onion; chopped 8 ounce Can water chestnuts; drained finely chopped 4 ounce Can Read More …
Source: the old Lunt Avenue Marble Club, Tempe, Arizona Zucchini 1 or 2 fresh zucchinis, thinly sliced in circles (don’t peel) 1/2 cup flour 2 eggs, beaten 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word Read More …
Source: Callahan’s Cafe Zelda – Newport, Rhode Island Garlic Oil 1 large head garlic 1/2 cup extra-virgin olive oil Preheat oven to 450 degrees F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 Read More …
CORN CAKES 3 tablespoons extra-virgin olive oil 1/2 cup corn kernels 1 tablespoon minced shallots 2 teaspoons minced jalapeno 1 teaspoon fine salt 1 cup buttermilk 1 large egg 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/2 teaspoon baking Read More …
These handsome fingersize sandwiches are hearty with robust flavor. Garnish with red tomato or pimiento and serve with your favorite beverage. 1/4 cup tomato juice 1 well-beaten egg 1/2 pound jumbo lump crab meat 1/2 cup fine dry bread crumbs Read More …
2 teaspoons Olive oil 1 cup Finely-chopped onion 1 tablespoon Garlic 1 cup Canned crushed tomatoes with added puree 1 teaspoon Fresh lemon juice 1/4 cup Coarsely-chopped drained oil-packed sun-dried tomatoes 1/4 cup Pitted green olives 1/4 cup Fresh basil Read More …
2 to 3 large cucumbers 1/4 lb smoked salmon 1/2 lb cream cheese 1/2 tablespoon lemon juice 1/2 teaspoon freshly ground pepper salmon roe for garnish sprigs of dill for garnish Cut the cucumbers into 1/2 inch thick slices. using Read More …
1/2 lb. boneless, skinless chicken breasts 6 dried Chinese black mushrooms 1 large or 2 small heads Boston lettuce 1 tablespoon canola oil 2 cloves garlic, minced 2 scallions, minced 1-2 jalapeno chilies, minced (for a milder dish, seed the Read More …
1 loaf (about 9 ounces and about 20 inches long) French or Italian bread 1-1/4 cups prepared hummus (from an 8-ounce container) or 1-1/4 cups finely crumbled feta cheese (about 6 ounces) 1 large, fully ripened fresh tomato, seeded and Read More …
This aromatic appetizer could easily be served as a main course in larger portions, with crusty bread and a tossed salad. 42 littleneck clams 1-1/2 cups cored, peeled, seeded, and chopped ripe plum tomatoes 2 onions, halved and thinly sliced Read More …
Serving Size : 4 6 tablespoons Virgin olive oil 1 medium Red onion, chopped 1/4″ dice 2 Garlic cloves, thinly sliced 4 medium Eggplant, long, thin, halved lengthwise, cut 1/4 half-moons Salt, to taste Freshly-ground black pepper, to taste 1/2 Read More …
1/2 pound blanched whole almonds Oil for frying Melted, unsalted butter (optional) 1-1/2 teaspoons cinnamon 2-3 tablespoon confectioners sugar Scant 1/2 teaspoon almond extract Orange flower water 1/2 pound phyllo dough 2 cups dark honey Fry almonds in honey until Read More …
Canape Combinations Pumpernickel bread with cream cheese and sliced smoked salmon Buttered salty rye with sliced egg and caviar Salty rye with horseradish, chili sauce, tiny shrimp Lemon Herb Glaze 1-2/3 cups Water 1/8 teaspoon Peppercorns 1/2 Bay leaf 1/2 Read More …
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs. Slice open one side of each fig. Stuff with a small piece of brie or camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly Read More …
1/2 cup butter 1/2 cup chopped unblanched almonds 1 small onion, chopped 3 ounces cream cheese 8 ounces backfin crab meat 1 tablespoon brandy 1/4 teaspoon ground mace salt to taste Melt the butter over medium heat in a small Read More …
1/3 lb blue cheese 1/4 lb cream cheese Kosher salt to taste Freshly-ground black pepper to taste 1/3 cup heavy cream whipped to soft peaks 48 white bread rounds – (1-1/2″ diameter) buttered, toasted 48 thin slices radish In a Read More …
1 lb red ripe tomatoes, peeled, seeded, chopped 2 cloves fresh white garlic, peeled 3/4 cup fresh basil leaves pinch hot red chili pepper flakes sea salt 3 tablespoons extra-virgin olive oil 6 slices country bread, thickly sliced Pulse all Read More …
Serving Size : 4 2 red sweet peppers 1 yellow sweet pepper 4 tablespoons extra virgin olive oil salt and freshly ground black pepper a generous amount of fresh basil leaves,roughly torn 4 thick slices country bread, toasted (4 to Read More …
Yield: 40 1 package active dry yeast 1/2 cup warm water 1 cup milk 1-1/2 cups flour 3 large egg yolks 1/2 teaspoon salt 1 pinch sugar 6 tablespoons unsalted butter melted 3 egg whites 1/2 pint sour cream 1 Read More …
Delicious, when paired with Bella Sera® Delle Venezie Cabernet Sauvignon 1/2 cup olive oil 1 loaf Italian bread 1 jar (7 ounce) roasted red peppers 1 package fresh Italian sausage 1 can (7 ounce) sliced black olives 1 cup (4 Read More …
Rustle up this easy appetizer for a small group or a crowd. Thin slices of roast beef wrap around asparagus spears and a savory cream cheese filling, tied with a chive string. Serves 6-8 8 ounces package cream cheese, softened Read More …
6 large sheets phyllo pastry 1/2 cup (1 stick) butter or margarine, melted 1/2 lb Brie cheese, finely diced (rind removed) FOR THE SAUCE 1 cup cranberries 2 tablespoons light brown sugar For the sauce, combine the cranberries and sugar Read More …
1/2 cup Spanish olives with pimento 1-1/2 teaspoons Drained capers 1 teaspoon Brandy, preferably a Spanish brandy, such as Solera Gran Reserva 1/4 teaspoon Freshly-grated lemon zest 2 tablespoons Extra-virgin olive oil 32 small Cherry tomatoes Chopped fresh parsley for Read More …
Warm Brie topped with cranberry sauce and toasted almonds is hidden in a soft, flaky cream cheese pastry. It’s magically easy to make! Pastry Ingredients: 3/4 cup all-purpose flour 1/4 cup LAND O LAKES® Ultra Creamy Butter, softened 1 (3-ounce) Read More …
Source: The Galisteo Inn, Galisteo, New Mexico Chef: Julie Francis 12 deveined, peeled shrimp 1 French baguette, sliced into 1/2 inch pieces on the diagonal 4 Tablespoons olive oil 1 Tablespoon chopped fresh herbs (basil, thyme, rosemary) 2 Tablespoons chopped Read More …
Serves 4 6 tablespoons butter 2 scallions, trimmed and finely chopped 3/4 lb. chicken livers 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon freshly ground nutmeg pinch ground cloves 4 ounces cream cheese 2 tablespoons cognac Melt 2 tablespoons Read More …
1 pound ground pork 1/2 cup chopped water chestnuts Pinch of salt 1 tablespoon soy sauce 1 egg 2 green onions, chopped 1 package Won Ton Wraps Mix together first six ingredients. Wrap one teaspoon meat mixture in each won Read More …
1/2 cup Kosher salt 2 tablespoons Chopped fresh tarragon 1 tablespoon Freshly-grated lemon zest 1/2 teaspoon Freshly-ground black pepper 1-1/2 tablespoons Vodka 2 tablespoons Sugar 1 two-pound Side of snapper with skin on pin bones removed, and rinsed well 20 Read More …
6 small goats cheeses; or 3 medium 85 g sesame seeds; lightly toasted 3 sheets filo pastry 30 g butter; melted 2 heads radicchio lettuce; washed and dried DRESSING: 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 clove Read More …
4 yellow bell peppers 4 banana peppers 3 tablespoons (45 ml) sherry or balsamic vinegar 4 medium yellow tomatoes 3 celery ribs 1 small purple onion 1 seedless cucumber 4 garlic cloves 1/2 cup (125 ml) fresh cilantro 1 cup Read More …
1 scarmorza, (smoked mozzarella) 1 large courgette, sliced 4 tablespoons extra virgin olive oil 1 large red pepper, roasted, skinned, seeded and roughly chopped 4 tablespoons vintage balsamic vinegar 1 small clove garlic, chopped 1 beef tomato, blanched, skinned, seeded Read More …
SWEET PEPPERS 1 tablespoon golden raisins – (heaping) 1 tablespoon dry sherry wine 1 roasted red pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 roasted green pepper peeled, seeded, and cut into 1/8″ by 1/2″ matchsticks 1 Read More …
A great appetizer! Serve these hot cheese rounds as a first course, with a salad, or cut or make them in smaller sizes and serve them as an appetizer. I served this appetizer with Roasted Olives with Fennel and Lemon. Read More …
Impress your friends with this easy appetizer. 1-1/2 pounds beef flank or sirloin steak 1/2 cup prepared salsa 12 whole, fresh jalapeno peppers, halved lengthwise and seeded * 1/4 cup herbed cream cheese Toothpicks Slice steak into 1/4-inch thick strips, Read More …
1 lb ground beef 2 cloves garlic 1 large onion 1 can (8 ounces) water chestnuts, slivered 2 packages (10 ounce size) chop suey vegetables. 1-1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon patis 2 tablespoons flour 1/4 cup water Read More …
2 large red bell peppers 1/2 cup minced fresh fennel bulb 2 tablespoons chopped brine-cured black olives, such as Kalamata 1 tablespoon olive oil (preferably extra-virgin) 1 tablespoon red wine vinegar 3/4 teaspoon minced fresh rosemary (or 1/2 teaspoon dried Read More …
Although Michael Mina is known for his inventive fish and seafood preparations, his San Francisco restaurant actually serves more foie gras than almost any other establishment in the country. Michael’s background as a pastry chef influenced the creation of this Read More …
Yield: 20 people 125 gm goats cheese 1/2 cup cream 1 teaspoon chives, chopped 1 teaspoon mint, chopped 10 apricots 1 teaspoon paprika, sweet Blend together the cheese and cream until smooth. Stir in the chopped herbs. Halve and remove Read More …
1 russet potato – (8 to 9 ounces) peeled, and cut into 1/2″ pieces 6 large eggs 1 tablespoon olive oil (preferably extra-virgin) 1 tablespoon fresh lemon juice 2 teaspoons whole-grain Dijon mustard 4 tablespoons minced smoked salmon – (about Read More …
Serving Size : 6 1 4 ounce package blanched whole almonds 1 package pitted dates 1-1/2 pounds lean thin-sliced bacon — cut in thirds Put an almond in each date. Wrap a piece of bacon around each stuffed date and Read More …
Wonderful served with toasted walnut bread. 2 pounds One Year Aged Cheddar, room temperature, cut in 8 (2 ounce) pieces 2 medium size apples 2 cups apple cider 1 tablespoon butter Peel, cut and core the apples into 8 even Read More …
1-1/2 lbs cheddar cheese, shredded 1-1/2 lbs Monterey jack cheese, shredded 1 can (27 ounces) green chilies, diced 1-1/2 cups sour cream 1 cup flour 3 tablespoons crushed red peppers 2 tablespoons black pepper 1/2 tablespoon salt 1 cup yellow Read More …
This is a unique beginning to any meal. Serve alone or with an assortment of crackers. 1 (12-ounce) package STOUFFER’S Spinach Souffle 1 cup freshly grated Parmesan cheese 2 (8-ounce) containers onion-and-chive flavored cream cheese, softened 2 (4-ounce) packages goat Read More …
Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, Read More …