All Recipes
Showing 60 of 14899 recipes.
Entree: United States – Arizona – Arizona-style chili — green
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Entree: United States – Classic Rump Roast with Mustard-Herb Crust and Red Wine Pan Sauce
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Entree: United States – Spaghetti and meatballs
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Entree: United States – Spaghetti and meatballs
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Entree: United States – Spaghetti and meatballs
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Entree: France – Rôti de boeuf à la broche (Spit-roasted roast beef)
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Entree: United States – Rotisserie Roast Beef
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Entree: Italy – Ravioli di astice (Lobster ravioli)
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Entree: United States – New England – Lobster Ravioli
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Sauce: Fines herbes (brown)
Adapted from Bloc-Notes Culinaire, Sauce Fines Herbes.
Sauce: Champignons (brown)
Adapted from HACO Swiss Recipe Service, Brown Mushroom Sauce.
Sauce: Périgueux
Adapted from Michel Guérard, La cuisine gourmande, as presented by Alain Vaussion, La Table d'Alain.
Sauce: Œufs à l’anglaise
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Sauce: Oignons à l’anglaise
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Sauce: Béarnaise
Adapted from Lulu Grimes, Good Food. Pasteurized-yolk safety adaptation follows FDA guidance.
Sauce: Mousseline (Chantilly)
Adapted from Rouxbe Online Culinary School. Pasteurized-yolk safety adaptation follows FDA guidance.
Sauce: Dijon (hollandaise version)
Adapted from Jehane Benoit's recipe on RICARDO; Dijon hollandaise version. Pasteurized-yolk safety adaptation follows FDA guidance.
Sauce: Maltaise
Adapted from GBC Kitchen, Great British Chefs. Pasteurized-yolk safety adaptation follows FDA guidance.
Sauce: Créole
Adapted from Emeril Lagasse, Emeril's New New Orleans Cooking, Emerils.com.
Sauce: Choron
Adapted from Emeril Lagasse, Emerils.com, Emeril Live EM1G47e.
Sauce: Portugaise
Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 195.
Sauce: Italienne
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Sauce: Paloise
Adapted from Chef Simon, ChefSimon.com, including his published mint substitution for sauce paloise.
Sauce: Champignons (white)
Adapted from Smag for Livet, Sauce aux Champignons, Danish culinary education resource.
Sauce: Bretonne (brown)
Adapted from Bloc-Notes Culinaire, Sauce Bretonne pour haricots, modern recipe section.
Sauce: Homard
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Sauce: Joinville
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Sauce: Marinière
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Sauce: Estragon (white)
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Sauce: Diplomate
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Sauce: Financière
Adapted from Smag for Livet, Sauce Financière, Danish culinary education resource.
Sauce: Lyonnaise
Adapted from Chef Frederic Pierrel, Freddie’s Kitchen at the Cole, Palm Springs, California.
Sauce: Albuféra
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.6, LibreTexts (2022). Instructions independently written.
Sauce: Chevreuil
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.4, LibreTexts (2022). Instructions independently written.
Sauce: Chaud-froid blanche
Adapted from Bloc-Notes Culinaire, Sauce Chaud-Froid de volaille, modern gelatin-sheet method.
Sauce: Provençale
Adapted from Bloc-Notes Culinaire, Sauce Tomate Provençale. Instructions independently written.
Sauce: Crevettes
Adapted from G. Stephen Jones, The Reluctant Gourmet, Shrimp Sauce Recipe. Instructions independently written.
Simmered and Oven Chicken breast, rice and carrot
Created by Kitchen2MyTable.com
Entree: China – Guangdong – 芦笋牛肉 ➤ Lusun Niurou (Beef with asparagus)
Created by Kitchen2MyTable.com
Entree: China – Guangdong – 豆豉芦笋牛肉 ➤ Douchi Lusun Niurou (Beef with asparagus in fermented black bean sauce)
Created by Kitchen2MyTable.com
Sauce: Bonnefoy / Bordelaise blanche
Adapted from Bloc-Notes Culinaire, Sauce Bonnefoy ou Bordelaise à blanc. Instructions independently written.
Sauce: Romaine
Adapted from Bloc-Notes Culinaire, Sauce Romaine, modern recipe. Instructions independently written.
Entree: United States – American goulash
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Entree: United States – Spaghetti with meat sauce
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Entree: United States – Spaghetti with Meat Sauce
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Entree: United States – American Goulash
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Entree: France – Poulet rôti (roast chicken)
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Entree: United States – Chicken and Broccoli Macaroni Casserole
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Entree: United States – Macaroni and Cheese
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Entree: United States – Baked Macaroni and Cheese with Ham
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Entree: France – Omelette au jambon et fromage (ham and cheese omelette)
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