Free Recipes Archive
This wonderful recipe can be eaten by itself, on bread or crackers, or as a side dish with meat or poultry. Serve room temperature or cold. 4 medium eggplants peeled and diced in 1/2 inch pieces 4 medium onions (tennis-ball Read More …
Wonderful with ribs or other barbecued meat. The larger the amount of Jalapeno makes a very peppery muffin. Serve at any temperature. 1-1/2 cups yellow corn meal 1/2 cup all-purpose flour 1 Tablespoon granulated sugar 1 Tablespoon baking powder 1 Read More …
Here is a fruity, cool mustard which has a wonderful flavor by not that much heat. But what’s to stop you customizing any of these recipes. They are all three, good basic recipes. This goes well with fish, meats of Read More …
This Scottish favorite has a wonderful buttery taste and firm but light crumb – an irresistible combination. If you happen to be in Yountville, California, at approximately 2pm you will see members of my pastry team from the French Laundry Read More …
1-1/2 cups Plain flour 1/2 cup Chopped pecans 1/4 cup Packed brown sugar 1/2 cup Melted butter 8 ounces Cream cheese, softened 8 ounces Whipped topping 2 cups (3c) Peaches and sugar 1-3/4 cups Powdered sugar 1/2 teaspoon Almond flavoring Read More …
If you like cheesecake you will love this recipe! Chocolate, strawberries, and whipped topping make this a wonderful dessert. 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 3 squares semi-sweet Baking Chocolate, Read More …
This is a delicious recipe for mushrooms. A combination of pasta sauce, cheese, onions, and more, make this a wonderful addition to your meal. 1 cup pasta sauce 4 large portobello mushrooms (4-inch diameter) 1/3 cup cream cheese spread 1 Read More …
Great on cucumbers and a wonderful dressing for potato salad too! Makes about 1-1/2 cups 1 cup mayonnaise 2 teaspoons Dijon mustard 1/2 cup sour cream or plain yogurt 1 tablespoon dill, finely chopped, fresh salt and pepper to taste Read More …
Cream of Garlic Soup is one of the signature dishes at Chef Susan Spicer’s wonderful French Quarter restaurant Bayona. This is rumored to be that signature recipe. Makes 8 servings 2 pounds onions, peeled and roughly chopped 2 cups garlic, 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 …
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 …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
A splash of triple sec adds a warm orange scent to this strawberry tea punch. Wonderful for a luncheon or open house at the holidays. 4 cups water 8 teabags, preferably black tea 1 (16-ounce) package frozen strawberries 1/4 cup Read More …
If you prefer, skip the cheese. It’s a wonderful indulgence, but it’s hardly essential. If you skip it, let the chops cook to 140 F, then pull them off. Servings: 4 4 cups dark lager beer (or your favourite beer) Read More …
Low fat, low calories, great taste…what’s not to love! Refrigerate the tomatoes for at least an hour before serving to let them soak in all that wonderful dressing! 4 medium tomatoes, sliced 2 tablespoons fresh basil, chopped or 2 teaspoons