Juice
Red Chile Pesto Clams
- 60 clams
- 12 ancho chilies
- 12 mexico chiles (new red)
- 12 sprigs coriander
- 10 garlic (cloves)
- 2 lemons
- 2 limes
- 1 zest
- 1 juice
- 1,200 ml fish stock
Red Chile Risotto Clams
- 6 stems parsley
- 4 clams
- 1/2 increments
- 1,900 ml water
- 1,700 ml clam juice
- 1,400 ml water
- 1,300 gr liquid
- 475 ml water
- 300 gr arborio rice
- 240 ml clam juice
Red Chili Nightmare
- 12 chiles (red)
- 4 garlic (cloves)
- 2 lard
- 1 1/2 chile caribe
- 1 soft tortilla
- 1 cinnamon stick
- 1 nutmeg
- 1 bacon drippings
- 1 salt
- 1 onion
Red Clam Sauce
- 13 clams
- 2 cns
- 1 onion
- 1 clove garlic
- 240 ml water
- 190 gr tomato paste
- 30 ml lemon juice
- 30 ml olive oil
- 4 gr sugar
- 2 gr parsley (fresh)
Red Greens And Pears With Nut Vinaigrette
- 2,700 gr mixed bite size (pieces red)
- 45 ml lemon juice
- 45 gr hazelnuts (chopped)
- 45 ml water
- 30 ml salad oil
- 2 gr lemon peel (finely shredded)
- 2 gr sugar
- 2 slices firm ripe (red)
Red Pear Sorbet & "ice Cream" W/ Pralines & Ca
- 16 pecan (halves)
- 3 ripe pears (red)
- 2 egg yolks
- 2 stainless steel bowls
- 2,400 ml saucepan
- 260 gr egg
- 240 ml water
- 26 gr granulated sugar
- 26 gr granulated sugar
- 20 ml cream (heavy)
Red Pepper And Ginger Marmalade
- 12 mediu
- 4 tablesp -oons
- 3 oranges
- 1/2 butter (unsalted)
- 1/4 wide (lengthwise)
- 800 gr bell peppers (red)
- 180 ml orange juice (fresh)
- 120 gr ginger (fresh)
- 120 ml extra-virgin olive oil
- 38 gr sugar
Red Pepper Bisque With Seafood
- 4 sweet bell peppers (red)
- 950 ml chicken stock
- 75 gr corn kernels
- 60 ml tarragon vinegar
- 60 gr onion (chopped)
- 34 gr bay scallops
- 32 gr baby shrimp
- 16 ml squeezed lime juice (freshly)
- 16 ml vegetable oil
- 1 gr salt
Red Pepper Jelly
- 6 bell peppers (red)
- 6 liquid pectin
- 1/2 lemon juice
- 1,100 gr sugar
- 240 ml cider vinegar
- 3 gr salt
- 3 gr chili powder
Red Snapper Acapulco Princess
- 8 shrimp
- 8 bay scallops
- 2 snapper fillets (red)
- 1 egg (white)
- 60 gr spinach (fresh)
- 60 ml cream
- 60 ml dry wine (white)
- 30 ml lemon juice
- 1 slice bread (sliced)
Red Snapper Florentine
- 210 gr snapper fillets (red)
- 75 gr spinach (frozen chopped)
- 16 gr onion (minced)
- 7 ml lemon juice
- 7 gr butter
- 2 ml dijon mustard
- 1 gr salt
- 1 gr pepper (ground)
- 1 gr parsley flakes (dried)
- 1 gr paprika
Red Snapper, Veracruz
- 15 pitted green olives
- 6 chile largos (whole canned)
- 1 snapper (red)
- 1 sweet pepper (red canned)
- 900 gr tomatoes (peeled)
- 60 ml olive oil
- 45 ml lime juice
- 26 gr capers
- 2 gr italian
- 1 slice onion thinly (white sliced)
Red Sockeye Salmon Special
- 140 gr salmon
- 120 ml mayonnaise
- 110 gr salmon (fresh)
- 60 ml whipping cream
- 16 ml lemon juice
- 3 gr dill (dried)
- 1 gr onion (white)
Red, White And Blue Berry Pie
- 9 pie crust
- 4 whipped topping (frozen)
- 350 ml water
- 300 gr sugar
- 75 gr raspberry gelatin powder
- 65 gr confectioners sugar
- 110 ml cream cheese
- 36 gr cornstarch
- 5 ml lemon juice
Refrigerated Orange Cheesecake
- 10 springform (pan)
- 2 envelopes knox gelatin
- 1 oreos
- 475 ml whipping cream
- 700 ml cream cheese
- 180 ml orange juice
- 150 gr sugar
- 70 gr butter
- 6 gr orange peel
Revani With Orange
- 3 eggs
- 1/2 farina
- 1/2 orange
- 350 ml water
- 200 gr sugar
- 110 gr butter
- 65 gr all purpose flour
- 60 ml orange juice
- 60 gr almonds (finely chopped)
- 14 gr baking powder
Revani-Semolina Cake
- 4 eggs
- 4 lemons
- 1 3/8 fine semolina
- 350 ml water
- 250 gr sugar
- 120 ml orange juice
- 120 ml olive oil
- 65 gr all purpose flour
- 60 gr blanched
- 5 ml vinegar
Revithia Soupa
- 1 lemon juice
- 1,400 ml water (cold)
- 200 gr chick peas (dried)
- 16 ml olive oil
- 3 gr salt
- 2 slices onions
Revithia Soupa
- 3,800 ml saucepan
- 1,400 ml water (cold)
- 1,400 ml water (boil)
- 200 gr chick peas (dried)
- 16 ml olive oil
- 3 gr salt
- 2 slices onions
Rib Roast Of Beef W/ Horseradish & Walnut Sau
- 350 ml whipping cream
- 120 gr walnuts
- 60 gr horseradish
- 7 ml lemon juice
- 2 gr sugar