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120AppetizersApricot & Cucumber Soup6 oz Dried apricots 1 1/2 pt Vegetable stock 1 ea Orange, juiced & rind grated 1 md Cucumber 1 md Onion, finely chopped 1 tb Vegetable oil 2 ts Curry powder Salt & pepper 2 tb Pumpkin seeds, to garnish Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, Fruit
121AppetizersApricot Raisin Spread Davis8 oz Cream cheese, cut into bits -softened 1/2 c Apricot jam 1/2 c Golden raisins -walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.
122AppetizersArame-Stuffed Mushroom Caps1 c EDEN Arame -- rinsed and soaked 18 lg Fresh mushrooms 1 ts EDEN Sesame Oil 1 md Onion 1/4 c EDEN Mirin 1 Lemon, juiced 2 tb EDEN Shoyu or Tamari 1 ts Ginger juice - (grate ginger and - squeeze out juice) Fresh parsley, minced ---------------------------------TO GARNISH--------------------------------- Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.
123AppetizersARMADILLO EGGSIngredients2poundmonterey jack cheese 2poundsharp cheddar cheese 2poundhot pork sausage 1/2cupbisquick mix 1eachegg 1pkpork flavor shake 'n bake 20eachwhole jalapeno peppers Directions:Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
124AppetizersArtichaud Dieppoise!1/2 tb Oil 2 tb Green Onions(Chopped) 1 oz Crabmeat 1 oz Cream (Heavy - 32% M.F.) 1/2 ts Italian Herbs 1 Artichoke Bottom (cooked) 1/4 c Mushrooms (Sliced) 1 oz White Wine 1 pn Salt & White Pepper 3 tb Hollandaise-recipe to -follow -----------------------------SAUCE HOLLANDAISE----------------------------- 1 Egg Yolk 2 oz Butter (Melted) Cayenne Pepper to taste 1/2 ts White Wine 1/8 ts Lemon Juice Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper. Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice. Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.
125AppetizersArtichoke AppetizerIngredients4eacheggs, beaten2poundcheddar cheese, grated12ozmarinated artichokes, jars, cut-up1salt, to taste1pepper, to taste1tabasco, dash to taste3eachgreen onions, chopped fine6eachsoda crackers, crushed1eachclove garlic, crushedDirections:Saute onions and garlic in artichoke oil; then drain. Mix allingredients and spread in greased 8x8 inch pan. Bake at 325 for 30 min.Can be baked, frozen and re-heated. This recipe was a great successat a party Christmas Eve.
126AppetizersArtichoke Bottoms with Bay Scallops3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.
127AppetizersArtichoke Croustades18 sl Soft white bread; crusts -removed 3 tb Unsalted butter; melted 6 oz Marinated artichoke hearts -drained & finely chopped 3 tb Mayonnaise 1 tb Scallion; finely chopped -chop some of tops/garnish 1/4 c Parmesan cheese; grated 1 tb Parmesan cheese; grated Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2 square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6 from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992.
128AppetizersARTICHOKE DIPIngredients14ozartichoke hearts, 1 cn, *1/4cupparmesan cheese, grated1/4cupromano cheese, grated1cupmozzarella cheese, shredded1eachgarlic clove, small, minced1/2cupmayonnaise1paprikaDirections:* The artichoke hearts should not be marinated artichoke Hearts. Justthe plain ones.Rinse and rain the artichoke hearts, then remove and discard the fuzzychokes. Chop the artichoke hearts. Mix all of the ingredients, blendingwell and place in a greased 1 1/2 quart casserole. Dust the top of themixture lightly with paprika. Bake at 325 degrees F. for 25 minutes andserve hot in a chafing dish.Makes about 3 cups of dip.SUGGESTED DIPPERS: French Or italian Bread, Water Crackers, Snow Peas,carrots, Salami Slices, Seafood Chunks
129AppetizersArtichoke Dip 1Ingredients1cupparmesan cheese 1cupmayonnaise 1 1/2cnartichoke hearts 1garlic powder Directions:Combine equal amounts parmesan cheese and mayonnaise. Add garlicpowder. Add artichoke hearts and combine with cheese mixture. May beserved cold or heated 10 to 20 minutes in 350F oven or until cheese ismelted (do not heat in microwave). Serve with chips or as a spread onfrench bread.