Free Recipes Archive
8 oz Dried black-eyed peas* 1 tablespoon Olive oil 1 each Onion, diced 4 each Garlic cloves, minced 4 cup Water 1 each Bay leaf 1-1/2 cup Sliced okra 5 each Tomatoes, peeled, chopped 2 teaspoon Dried basil 1/4 teaspoon Read More …
2 lbs broccoli, tough ends trimmed, stems peeled 3 tablespoons olive oil 2 cloves garlic, finely chopped 1/4 cup chicken broth 1/2 teaspoon salt 1/4 cup pine nuts, toasted Shaved Parmesan cheese for garnish Cut broccoli stems into coins; cut Read More …
Serves 10 5 pounds chicken wings 2 cups flour 2 cups soy sauce 12 oz can Dr Pepper 1/2 cup rice wine vinegar 1 cup pineapple juice 1/2 cup brown sugar 1 tsp grated ginger 1/4 cup sweet chili sauce Read More …
This delicious recipe uses black fig vinegar, which is available in specialty and gourmet markets, in this recipe, and it is definitely worth seeking out. You can also make it with red wine or balsamic vinegar, as well as with Read More …
Serving Size : 1 Dressing 2 tablespoons mild cider vinegar 2 teaspoons grated orange rind 2 tablespoons fresh orange juice 1/4 teaspoon dry mustard 1 tablespoon fresh lemon juice 1/2 teaspoon salt fresh ground pepper to taste 1/2 cup salad Read More …
115 g thin green beans, halved 1/4 lb 1 kg potatoes, scrubbed & cut into big wedges 2 lb 20 ml olive oil 1 1/2 tbsp 5 ml paprika 1 tsp 5 ml sea salt 1 tsp 30 ml sesame Read More …
2 carrot — diced 1 small parsnip — diced 2 small rutabagas — diced 2 C Brussel sprouts cut in half, core trimmed 2 T olive oil 1 cup diced bacon or lardoons 1/4 cup real maple syrup 4 T Read More …
25 ml soy sauce 2 tbsp 10 ml sugar 2 tsp 25 ml sesame oil 2 tbsp 2 large garlic cloves, chopped 1 kg asparagus, sliced 2 lb 15 ml sesame seeds 1 tbsp Stir soy sauce and sugar in Read More …
Toss: 1 lb. Brussels sprouts, halved lengthwise 2 cups red onions, cut into wedges 8 oz. kielbasa, 1/2 inch thick slices (subbed mini meatballs from home made bulk sausage) 2 T. olive oil Salt and pepper Simmer: 1/2 cup heavy Read More …
50 ml walnuts, chopped 1/4 cup 15 ml extra virgin olive oil 1 tbsp 15 ml butter 1 tbsp 1 medium zucchini, sliced pinch of ground nutmeg salt & pepper to taste Heat large skillet over medium-high heat. Add walnuts Read More …
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in Read More …
Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch. While Read More …
1 cup tomato sauce 1 tablespoon unsalted Dijon mustard 1/2 teaspoon ground ginger 2 teaspoons low sodium soya sauce 3 tablespoons red wine vinegar frozen unsweetened pineapple juice concentrate 1 tablespoon molasses Tabasco sauce 1/8 teaspoon liquid smoke Mix all Read More …
Dip 1/2 cup crumbled blue cheese or gorgonzola 1/3 cup plain yogurt 1/3 cup sour cream 1 plump garlic clove, very finely minced 1 tablespoon red wine vinegar 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground Read More …
2 pounds chicken wings (about 10) 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1 tablespoon vegetable oil 1 teaspoon dried hot red pepper flakes 1/3 cup light corn syrup 1/2 cup distilled white vinegar Read More …
3 pounds chicken wings 1 envelope Good Seasons Italian salad dressing mix 6 ounces Crystal Louisiana Hot Sauce Juice of one lemon 1-1/2 teaspoons dried basil 1/4 lb butter Cut up chicken wings and place on cookie sheets lined with Read More …
1/2 cup mayonnaise 1/4 cup plain yogurt 2 ounces crumbled blue cheese (about 1/2 cup) Salt and pepper to taste 4 celery ribs 3 pounds chicken wings (12 to 14) 6 cups vegetable oil for deep frying 1/2 stick (1/4 Read More …
Source: Ponzu Restaurant – San Francisco, California 12 chicken wings 1 to 2 quarts vegetable oil for deep frying 1/2 cup granulated sugar 1 tablespoon water 1/3 cup Asian fish sauce 1 tablespoon pepper Cut the chicken wings into 2 Read More …
Bash na Bash’s head chef, Felix Ruchayevsky, shares a recipe for chicken wings with a difference. Stuffed Chicken Wings 3 chicken wings 120g ground lamb 30g onion 25g cedar nuts flour for breading the chicken 10g vegetable oil Sauce 40g Read More …
Makes 6 servings 1 1/2 pounds loin of Cervena venison, cleaned, trimmed and cut into four 6 ounce pieces salt and pepper to taste 1 tablespoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder 6 Read More …
By Saw Han Hun Serves 4 Nut Crust 30ml milk 30g chopped, roasted,macadamia 30g chopped dried fig 20g roasted chopped pistachio 10g chopped fresh thyme 10g chopped garlic 250g brioche dough 4 x 120g lamb Mirin Sauce 50ml red wine 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 …
This delicious venison and vegetable soup is an all-year favorite with guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough 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 …
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 …
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 …
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 …
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 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 …
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 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 …
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 …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 (14-ounce) can quartered artichoke hearts, drained 1 large red bell pepper, cut into thin strips 1 cup small pitted Read More …
2 pounds sweet potatoes, peeled and diced (2 large) 20 ounces canned chickpeas, rinsed and drained (or 16 ozs.) 12 ounces fresh spinach, preferably organic, stemmed and coarsely chopped 1/4 cup coarsely chopped fresh cilantro 2 green onions, white and Read More …
2 tablespoons Unsalted butter or olive oil 450 g Thin veal scallops 1/2 c All-purpose flour 1/2 c Dry Marsala 1/3 c Whipping cream Salt and freshly ground pepper to taste Heat the butter in a large skillet. Dredge the Read More …
These lightly sauteed veal cutlets, flavored with a piquant lemon-caper sauce, take only minutes to prepare. It’s a big impression for very little effort and your guests (or family) will be delighted. 1 pound veal leg cutlets 2 tablespoons all-purpose Read More …
Serving Size : 2 2-3/4 inch boneless ribeye steaks (6oz each) 3 teaspoon olive oil 1/3 cup shallots, chopped 2 tablespoon fresh rosemary, chopped 3 tablespoon balsamic vinegar Sprinkle steaks with salt and generous amounts of pepper. Rub 1 teaspoon Read More …
3- to 4- pound rump/round/sirloin-cut roast Salt and pepper to taste SAUCE 4 cups artificially sweetened plums (reserve syrup) 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon arrowroot 1/3 cup unsweetened frozen orange juice concentrate 2 tablespoons Worcestershire sauce 1/8 Read More …
Yield: 4 servings 4 Beef Tenderloins; Well Trimmed, 1-Inch Thick About 4 Oz Each 3/4 teaspoon Garlic Salt 3/4 teaspoon Chili Powder 1/2 teaspoon Black Pepper; Coarse Ground 1/4 teaspoon Ground Cumin 1/4 teaspoon Dried Oregano Leaves; Crush 1 tablespoon Read More …
Steak Diane, a classic in white-tablecloth restaurants is elegant and perfect for that special romantic dinner. Rubbed with a little salt, pepper and dry mustard before broiling, the steak is finished with a rich, lemony sauce sparked with dry sherry, Read More …
1 beef flank steak or top round steak cut 1-inch thick (about 1-1/2 pounds) 3 red, yellow or green bell peppers, quartered Marinade: 1/2 cup prepared Italian dressing 1/4 cup fresh lime juice 1 tablespoon honey 1-1/2 teaspoons ground cumin Read More …
2 to 3 pounds top sirloin cut into 2-inch thick slices 1-1/2 teaspoons dried or fresh rosemary leaves, crushed 1 cup fresh cranberries Juice of 1/2 an orange 1/3 cup granulated sugar 1 (7-ounce) jar roasted red peppers, drained and Read More …