World's Hottest Free Recipes
Bahama Breeze's Creole Baked Goat Cheese
1 TBSP Olive oil
Heat olive oil in a medium sauté pan over medium heat, then
add the garlic and onions and sauté just until the onions become
translucent. Remove from heat and cool to room temperature. Transfer
the onion-garlic mixture to a mixing bowl and add the remaining ingredients.
Mix with a rubber spatula to thoroughly blend. Adjust seasonings with
salt and pepper to taste. Fill roasted red pepper cups with goat cheese
mixture and bake in a 350F preheated oven for 10 minutes. Now, place
the garlic crouton rounds in the oven and bake for an additional 5 minutes.
Remove from the oven and transfer the pepper cups to the center of a
serving platter and arrange the baked croutons in a circle around the
pepper cups. Serve with a fresh tomato salsa on the side. Note: When
eating this dish, we recommend cutting the pepper cups into wedges for
the full experience of eating the filling with the red pepper. Roasted
Red Pepper Cups
Garlic Crouton Rounds
Cut the bread crosswise into 16 1/4-inch thick slices. Set aside. In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix. Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side. Place the buttered croutons on a cookie sheet. Bake for 5 minutes in a 350F, preheated oven at time of service.
Harvest Rice Salad
3 cups water
Meanwhile, preheat the oven to 325 degrees F. In a small bowl, whisk
together the rest of the grated orange peel with all of the dressing
ingredients and set aside. In another small bowl, pour the hot water
over the dried fruit, cover, and soak for 10 to 15 minutes, until softened.
Drain thoroughly. Spread the pecans on an un-oiled baking sheet and
toast in the oven for 10 to 15 minutes, until lightly browned. Chop
coarsely and set aside. When the rice is done, place it in a large bowl
and cool for 10 minutes. Add the dressing and toss well. Stir in the
drained fruit, pecans, parsley, and scallions. Set aside at room temperature
for at least 30 minutes to allow the flavors to mingle. Serve at room
Mediterranean Garlic Shrimp (Olive Garden)
60 shrimp (tiger tails are good)
Make sure mixture is a light color and use LINGUINE, not fettuccine! Add a little Parmesan or Romano cheese. Not much! Maybe 3 tablespoons don’t let mixture brown but keep it warm. Drain 1-pound linguine (after cooking of course) and put in deep skillet (those Wok looking skillets) and mix in with your cream base.
Slice lemons horizontally to make little circles and use them and a little parsley for garnish.
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