Table of Contents
[1] Introduction
[1.01] The Guide
[1.02] Version History
[2] Staff
[2.01] Chef
[2.02] Captain
[2.03] Server
[2.04] Kitchen Porter
[2.05] Receptionist
[3] Recipes
[3.01] Overview
[3.02] French Recipes - Appetizers
[3.03] French Recipes - Soups
[3.04] French Recipes - Main Courses
[3.05] French Recipes - Desserts
[3.06] Italian Recipes - Appetizers
[3.07] Italian Recipes - Soups
[3.08] Italian Recipes - Main Courses
[3.09] Italian Recipes - Desserts
[3.10] American Recipes - Appetizers
[3.11] American Recipes - Soups
[3.12] American Recipes - Main Courses
[3.13] American Recipes - Desserts
[3.14] Multicultural Recipes - Breakfast
[3.15] Multicultural Recipes - Appetizers
[3.16] Multicultural Recipes - Soups
[3.17] Multicultural Recipes - Main Courses
[3.18] Multicultural Recipes - Desserts
[A] Contact Information
[B] Webmaster Information
[C] Credits
[D] Sites FAQ is on
[E] Copyright
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[1.01] Introduction
This is my tenth guide. Woot, milestone. This guide is about the great game
Restaurant Empire which is an underrated Sim game of running a restaurant and
several of them while placiating customers. Great fun. At the time of this
guide written, this games popularity has dropped to rock bottom, but there are
players out there.
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[1.02] Version History
Version 0.1 [15/3/07]
Guide created. Did a small portion of the recipes.
Version 0.2 [16/3/07]
Second update, more recipes added.
Version 0.3 [18/3/07]
Breakfast recipes done.
Version 0.4 [19/3/07]
Offically finished all French and Italian recipes.
Version 0.5 [20/3/07]
All American recipes complete as well as Multicultural soups. Only multi-
cultural appetizers, main courses and desserts to go under the recipes
section.
Version 0.6 [23/3/07]
Multicultural Appetizers are all completed. Only the multicultural main
courses and desserts to go under the recipe section. After that, its going to
be staff and then maybe furniture.
Version 0.7 [24/3/07]
Finally, all recipes finished. Its amazing how much space this took. I don't
expect the other sections to take too much more space. Might kill someone's
bandwidth.
Version 0.8 [19/5/07]
Been on the backburner for a while. Update needed.
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[2.01] Chef
These guys are the lifeblood of your restaurant. Without them, you will have
no one to cook for you, and therefore, what business will you have. These
people are essential to make money. I suggest 1 chef to about 80 customers.
This is because if you are only going to have about 80, you don't have a
really hectic day. But this however, depends on your hours and when you open
and close. When you start to max out at over 400, you will need 4 chefs at
least to make sure you can fill out the orders.
Of course, the chefs have many skills. There are 12 main skills and that is :
French Appetizers
French Soups
French Main Courses
French Desserts
Italian Appetizers
Italian Soups
Italian Main Courses
Italian Desserts
American Appetizers
American Soups
American Main Courses
American Desserts
Well, how do you improve this? It is actually more complex than you think.
You see, each recipe a chef cooks will have a rating based on your chef's
skill in making it. Some chefs you hire are naturally skilled and therefore,
have a higher rating in that recipe. Other chefs will need some training
before they are ready to tackle it. However, the 12 bars above is the exact
combination of all recipes in that class. For example, if your chef has a low
skill in French Soups, that means, most, next to all, French Soups are low
in skill. That means that he is not skillful. Let me get a more simple meaning
of this.
The skills of the 12 are basically the rating of the chef's skill of that
specific category of recipes. The skill is made of all the recipes skill for
that chef put together. That means if he has a high rating, he may be skilled
in all but can still be weak in others and vice versa. Thats a confusing one.
The next thing is that chefs can purchase ingredients off special people. This
is done through a random event and this can be used when ordered to in a
specific recipe.
These people are the other people who need to be hired. These guys will be
the ones who will talk to your customers and give their bills. Customers will
only make their orders to Captains and they will get their bills from the
captain. However, the skill of the captain is important. If the skill is low,
customers will complain about the poor service. I mean, you aren't skilled if
you don't be nice to the customer. This can be done through staff training.
The more skilled the captain is, the less complaints drawn against them.
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[2.03] Server
An important addition to the business. These people are those who serve the
meals of the customers. They can carry up to 5 or so dishes and drinks from
the serving table. You must remember that like the captain, your skill of the
server will effect how your customers will judge him or her. This can be
fixed through staff training. When you see the complaint that Server such
and such was impolite, it means that he or she needs training. In the early
part of the game, they will draw many complaints.
These are the dish monkeys of the game. These are those who wish the dishes
for you. You can either give them the sink to wash in, however, it has a
chance that the dish will break, moreso with a lower skill level than a
higher one. The dishwisher will not break dishes however. They will also move
dishes into the little kitchen elevator. They will move the dishes into the
dumb waiter and send the food upstairs so that the servers upstairs can deal
with it. You can tell you have to hire another porter when the customers start
to complain that their dishes are dirty. Then look at the amount of dirty
dishes that you have.
The last member of staff. These people are those who will greet and meet with
customers. Although they are not necessary to run the business, they are
important to have. This is because you run the chance that the customer will
just walk off when there is no receptionist. They have no idea where to go
so just go somewhere else. Also, skill level, once again plays a role. You
have a low skill, people will complain and so forth. You don't need a drill
on that again. One will be more than enough for a restaurant, however large
it is.
Recipes are the heart and soul of any restaurant. Without any recipes, there
are no dishes and what are you going to sell your beloved customers? Anyway
this will lay out all recipes that are in the game with their ingredients,
time cost, default price, requirements and description. Rating and price are
not included because these aren't constant. Recipes such as French recipes -
appetizers will house only FULLY FRENCH appetizers, not the ones under several
cuisines. The layout will be in the following, what essential ingredients are
need and how much. Then the optional ingredients and how much they are needed.
Then the time need to make the dish, measured in clocks. What equipment it
requires and then the default price of the dish.
Essential Ingredients Quantity
Optional Ingredients Quantity
Cooking Time - Clocks
Requires -
Default Price - $
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[3.02] French Recipes - Appetizers
Fried Duck Liver with Asparagus Tips
Fresh, smooth and well-lobed duck's liver blends flavor with scallops and two
varieties of white and green aspargus to render this gourmet delicacy.
Essential Ingredients Quantity
Asparagus 250 g
Chervil 0.5 Sprig
Duck's Liver 150 g
Lard 11.25 g
Olive Oil 62.50 mL
Pepper 0.25 tsp
Salt 0.25 tsp
Vinegar 100 mL
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[3.03] French Recipes - Soups
French Onion Soup
Peeled and sliced onions are heated with butter until golden-brown. Golden
brown toast is sprinkled with cheese and added into the soup and served while
the cheese is still bubbly.
Essential Ingredients Quantity
Beef Stock 45 mL
Brown Sugar 5 g
Butter 10 g
Cheese, Swiss 1 slice
Chicken Broth 10 mL
French Bread 1 slice
Garlic Clove 0.5 tbsp
Onion 0.5 ea
Thyme 0.25 sprig
Water 150 mL
Optional Ingredients Quantity
Black Pepper 0.25 tsp
Beef Tenderloin with Red-wine
Trimmed and tied beef tenderloin is covered with a shallot, mushroom, and
fresh herb sauce with poached bone marrow.
Essential Ingredients Quantity
Beef Stock 29.50 mL
Beef Tenderloin 119 g
Black Peppercorn 1.25 tsp
Butter 1.75 g
Carrot 0.13 ea
Mushroom 14 g
Red Wine 59 mL
Shallot 10 g
Veal Stock 59 mL
Water 30 mL
Optional Ingredients Quantity
Black Pepper 0.03 tsp
Salt 0.13 tsp
Thyme 0.25 sprig
Vegetable Oil 2 mL
Chicken Crepes with Asparagus and Mushrooms
Shallots, mushrooms and finely chopped asparagus are mixed with finely chopped
chicken and wrapped in crepes and topped with cream.
Essential Ingredients Quantity
Asparagus 70 g
Butter 14 g
Chicken 31.50 g
Chicken Broth 37 mL
Cream, Heavy 9.30 mL
Egg 0.25 ea
Flour 2 tbsp
Milk 44.25 mL
Mushroom 14 g
Shallot 10 g
Optional Ingredients Quantity
Egg Yolk 0.25 ea
Nutmeg 0.13 tsp
Salt 0.13 tsp
Chicken with Tarragon Vinegar Sauce
Salt and pepper seasoned chicken cooked golden-brown in butter and glazed with
vinegar and tarragon and served with a helping of sauce.
Essential Ingredients Quantity
Butter 14 g
Chicken Breast 85.05 g
Chicken Broth 118 mL
Green Bean 20 g
Shallot 180 g
Tarragon 0.5 sprig
Tomato 0.5 ea
Vinegar 60 mL
Dried Bean Casserole
Hailing from the Languedoc region of France, this cassoulet is served with
haricot beans, French bacon and goose confit blended with a variety of
seasonal vegetables.
Essential Ingredients Quantity
Bacon 2 slices
Bean 125 g
Bread Crumbs 9 g
Chicken Broth 200 mL
Garlic Clove 0.6 tbsp
Olive Oil 10 mL
Onion 0.5 ea
Pork Sausage 82 g
Salt 0.13 tsp
Tomato 0.38 ea
Duck A L'Orange
One of the dishes that introduced Americans to French food, but with a twist:
this version calls for duck breasts and a simple reduction sauce.
Essential Ingredients Quantity
Butter 14 g
Chicken Broth 88.50 mL
Duck Breast 226.80 g
Orange 1.50 ea
Shallot 7 g
Sherry Wine Vinegar 7.50 mL
Sugar 14 g
Water 7.50 mL
Duck with Honey
Finely ground lavender blossoms, thyme, sea salt and peppercorns provide the
flavor for this fablous roast duck dish.
Essential Ingredients Quantity
Black Peppercorn 0.06 tsp
Chicken Broth 59 mL
Duckling 680.40 g
French Bread 1 slice
Honey 15 mL
Red Wine 11.25 mL
Salt 0.38 tsp
Thyme 0.25 sprig
Duckling with Lemon and Honey Sauce
Tender Muscovy duckling roasted with white wind and cognac, then coated with a
light caramel film of lemon and honey sauce with peeled tomatoes butter-fried
with tarragon.
Essential Ingredients Quantity
Cognac 12.50 mL
Duckling 226.80 g
Honey 5.50 mL
Lemon 0.50 ea
Olive Oil 5 mL
Potato 100 g
Red Wine Vinegar 12.50 mL
Sugar 37.50 g
Veal Stock 50 mL
White Wine 12.50 mL
Fillet of Beef with Foie Gras and Truffles
Well-aged Belgian prime beef seasoned with salt and pepper before being joined
with exquisite foie gras of duck and sliced truffles from the Alsace region.
Essential Ingredients Quantity
Beef 150 g
Butter 25 g
Carrot 0.25 ea
Chervil 4 sprigs
Cream, Heave 25 mL
Foie Gras 40 g
Pork Caul 50 g
Truffle 5 g
Veal Stock 50 mL
Vegetable Stock 50 mL
Optional Ingredients Quantity
Celery 0.25 bunch
Cheese, Parmesan 10 g
Pepper 0.25 tsp
Salt 0.50 tsp
Gratineed Chicken in Cream Sauce
This recipe was inspired by a dish from a Parisian bistro. As the name
suggests, poulet a la fermiere contains a farmwife's bounty -- chicken,
cheese, vegetables, and herbs.
Essential Ingredients Quantity
Bay Leaves 0.25 bunch
Butter 3.75 g
Carrot 1 ea
Chicken Breast 226.80 g
Chicken Broth 20 mL
creme Fraiche 40 mL
Green Pea 56 g
Onion 0.5 ea
Potato 113.50 g
White Wine 30 mL
Grilled Steaks with Mixed Green Salad
Pureed anchovies with vinegar and oil are mixed with tossed greens, parsley,
tomatoes and olives to provide the unique flavor of this Porterhouse steak
drizzled with pan juice.
Essential Ingredients Quantity
Anchovy 28.35 g
Balsamic Vinegar 5 mL
Black Olive 25 g
Olive Oil 15 mL
Parsley 0.25 tbsp
Rib Steak 362.88 g
Romanine Lettuce 0.25 ea
Water 3.75 mL
Lobster Thermidor
The quintessential seafood recipe! Pan-fried sauce is added to a perfectly
grilled halved lobster, heartily dotted with butter.
Essential Ingredients Quantity
Butter 40 g
Cheese, Parmesan 30 g
Cream, Heavy 30 mL
Flour 1 tbsp
Lobster 113.50 g
Milk 125 mL
Mustard 0.25 tsp
Onion 2 ea
Parsley 1 tbsp
Sherry Wine Vinegar 15 mL
Medallions of Veal with Foie Gras
Medallions of veal, calf's liver and duck foie gras are combined in this
original recipe which is roasted with white wine and garnished with baked
endives.
Essential Ingredients Quantity
Butter 31.25 g
Foie Gras 40 g
Leek 15 g
Lemon Juice 5 mL
Pastry 1 sheet
Pork Caul 50 g
Sugar 2.50 g
Veal Chop 36.29 g
Veal Stock 25 mL
White Wine 7.50 mL
Provencal Rib Steak with Spring Vegetables
Prime rib-steak gently pan-fried provides intense flavor, while spring
vegetables impart a contrasting fresh taste to this French delicacy.
Essential Ingredients Quantity
Artichoke 113.50 g
Beef Stock 75 mL
Butter 75 g
Olive Oil 15 mL
Onion 2 ea
Potato 100 g
Rib Steak 226.80 g
Tomato 1.50 ea
Water 45 mL
White Wine 15 mL
Optional Ingredients Quantity
Black Clove 30 g
Garlic Clove 2 tbsp
Tarragon 0.50 sprig
Zucchini 0.50 ea
Roasted Leg of Lamb with Potatoes and Onion
Oil-rubbed lamb with thyme and rosemary are combined with potatoes and onions
are brought to a boil, then baked and roasted until ready.
Essential Ingredients Quantity
Beef Stock 68 mL
Black Pepper 0.13 tsp
Garlic Clove 0.50 tbsp
Lamb's Leg 453.60 g
Olive Oil 2.50 mL
Onion 0.50 ea
Potato 227 g
Rosemary 0.16 tbsp
Salt 0.16 tbsp
Thyme 0.16 sprig
Stuffed Lamb in a Potato Crust with Truffles
Juicy and tender Sisteron lamb slices serve as the base for the A-grade foie
gras and freshly-dug truffles, which are wrapped with potato julienne and
browned in a skillet.
Essential Ingredients Quantity
Asparagus 80 g
Foie Gras 75 g
Lamb Sirloin 226.80 g
Peanut Oil 5 mL
Pepper 0.25 tsp
Potato 113.50 g
Salt 0.25 tsp
Truffle 12.50 g
Turkey, Chicken Liver and Mushroom Plate
Finely chopped onion and garlic are added to mushrooms then stirred in sauce
and placed in a terrine and baked, cooled and served.
Essential Ingredients Quantity
Brandy 5 mL
Chicken Liver 19 g
Egg Whites 0.16 tbsp
Garlic Cloves 0.13 tbsp
Ham 1 slice
Milk 10 mL
Mushroom 75 g
Nutmeg 0.13 tsp
Onion 0.16 ea
Turkey 56 g
Optional Ingredients Quantity
Black Pepper 0.13 tsp
Cinnamon 0.13 tsp
Parsley 0.16 tbsp
Salt 0.16 tsp
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[3.05] French Recipes - Desserts
Bittersweet Chocolate Pyramids
Inspired by and paying homage to the restoration of La Louvre, these three-
dimensional, sculpted pyramids are both a treat to the eye as well as the
plate.
Essential Ingredients Quantity
Banana 0.50 ea
Butter 7.50 g
Chocolate 37.50 g
Cocoa Powder 10 g
Creme Fraiche 50 mL
Egg 1.25 ea
Rum 5 mL
Sugar 15 g
Water 5 mL
Chocolate Tart
The excellence and flavor balance of this delicious tart can only be achieved
with the finest chocolate, delicately kneaded by the pastry chef.
Essential Ingredients Quantity
Almond 10 g
Butter 12.50 g
Chocolate 37.50 g
Cream, Heavy 43.75 mL
Egg 0.50 ea
Egg Yolk 0.50 ea
Flour 2 tbsp
Orange 0.25 ea
Sugar 16.25 g
Fruit Gratin with Almonds
Kiwi, mango and strawberries lightly covered with almond cream. It is hard for
gourmets to resist this combination of citric and sweet.
Essential Ingredients Quantity
Almond 62.50 g
Butter 62.50 g
Cream, Heavy 62.50 mL
Egg 2.25 ea
Egg Yolk 4.50 ea
Kiwi 0.50 ea
Mango 0.50 ea
Milk 250 mL
Strawberries 50 g
Sugar 168.75 g
Optional Ingredients Quantity
Flour 1 tbsp
Rum 25 mL
Vanilla Bean 0.25 ea
Fruit Terrine with Almond Mousse
Ground almonds mixed with butter and confectioner's sugar, carefully folded in
whipped cream. Decorated with strawberries, mangoes and kiwi in a delectable
terrine.
Essential Ingredients Quantity
Almond 25 g
Butter 18.75 g
Cream, Whipped 31.25 mL
Grand Marnier 6.25 mL
Kiwi 0.87 ea
Mango 0.50 ea
Strawberries 125 g
Sugar 25 g
Grapefruit Gratin with Roasted Almonds
This time-honored dessert is made with roasted pink almonds and grapefruit
interspersed with a healthy coating of zabaglione.
Essential Ingredients Quantity
Almond 20 g
Cream, Heavy 41.25 mL
Egg Yolk 1.50 ea
Grapefruit 1 ea
Sugar Syrup 31.25 mL
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[3.06] Italian Recipes - Appetizers
Cold Spaghetti Salad
Cooked molto al dente with olive oil, this cold entree is served with chopped
marinated porcini mushrooms and tuna in oil, along with beef tongue to deliver
that extra note in flavor.
Essential Ingredients Quantity
Basil 0.25 bunch
Black Olive 12.50 g
Beef Tongue 12.50 g
Mushroom 12.50 g
Olive Oil 25 mL
Orange 0.13 ea
Pepper 0.25 tsp
Salt 0.25 tsp
Spaghetti 75 g
Tuna 25 g
Fresh Pasta Tubes with Prawns
Freshly rolled pasta cooked al dente with tender and flavourful zucchini
topped with aroma-infused shelled San Remo prawns.
Essential Ingredients Quantity
Egg Yolk 2 ea
Flour 4 tbsp
Olive Oil 25 mL
Pasta 200 g
Pepper 0.25 tsp
Prawns 113 g
Salt 0.25 tsp
Shallot 31.25 g
Tomato 1 ea
Zucchini 1 ea
Green Pea Ravioli with Lemon Broth
Shallots finely cooked in oil and stirred into a fresh green puree laced with
grated cheese and breadcrumbs. Seasoned in salt and pepper to emphasize the
ingredient's natural flavors.
Essential Ingredients Quantity
Bread Crumbs 7 g
Cheese, Parmesan 7 g
Chervil 0.13 sprig
Chicken Broth 158 mL
Garlic Clove 0.16 tbsp
Green Pea 37.50 g
Lemon 0.10 ea
Olive Oil 1.25 mL
Pasta 175 g
Shallot 20 g
Optional Ingredients Quantity
Egg 0.25 ea
Flour 4 tbsp
Italian Celery Salad
Sauteed onions in olive oil mix with stewed tomatoes and blessed in Italian
seasoning, pepper and thyme. Celery sticks top off this delectable dish.
Essential Ingredients Quantity
Celery 0.50 bunch
Italian Seasoning 1 tbsp
Olive Oil 7.50 mL
Onion 0.25 ea
Pepper 0.25 tsp
Salt 0.25 tsp
Tomato 0.50 ea
White Wine 5 mL
Lasagna with Oregano and Pork
Freshly pressed lasagna sheets seasoned with pig's head and big eggplant
slices and Cretan oregano to flavor the potatoes, this dish is pure creative
culinary expressionism.
Essential Ingredients Quantity
Balsamic Vinegar 3.75 mL
Butter 25 g
Celery 0.25 bunch
Cheese, Parmesan 25 g
Lasagna 2 sheets
Lean Pork 45 g
Olive Oil 62.50 mL
Onion 2 ea
Oregano 2 tsp
Potato 50 g
Optional Ingredients Quantity
Bay Leaves 0.25 bunch
Carrot 0.50 ea
Lemon 0.25 ea
Macaroni in Meat Sauce
A balanced appetizer from the Lombardy region that incorporates equal amounts
of pasta, vegetable, meats and cheese, this delight is prepared with cheese
from the celebrated Po region.
Essential Ingredients Quantity
Bacon 2 slices
Beef Stock 25 mL
Carrot 0.25 ea
Cheese, Parmesan 37.50 g
Egg 0.75 ea
Flour 7 tbsp
Lean Pork 45 g
Macaroni 150 g
Shallot 31.25 g
Tomato 1 ea
Optional Ingredients Quantity
Bay Leaves 0.50 bunch
Butter 3.75 g
Celery 0.25 g
White Wine 62.50 mL
Ribbon Pasta with Mussels and Zucchini
Homemade semolina linguini is cooked with traditional Italian vegetables with
olive oil. This healthy appetizer is enriched with Naples Bay mussels.
Essential Ingredients Quantity
Flour 5 tbsp
Garlic Clve 0.25 tbsp
Mussel 123 g
Olive Oil 50 mL
Parsley 0.25 tbsp
Pasta 150g
Shallots 31.25 g
Water 7.50 mL
Zucchini 1 ea
Risotto with Zucchini and Mussel Ragout
Zucchini, short grained white Carnaroli rice, fried onion and plenty of olive
oil mixed with Parmesan and butter make this delicious Mediterranean meal.
Essential Ingredients Quantity
Butter 12.50 g
Cheese, Parmesan 12.50 g
Chicken Broth 125 mL
Mussel 136 g
Onion 0.25 ea
Prawns 45 g
Shallot 62.50 g
Tomato 1 ea
White Wine 62.50 mL
Zucchini 1 ea
Optional Ingredients Quantity
Garlic Clove 0.50 tbsp
Leek 30 g
Pepper 0.25 tsp
Salt 0.25 tsp
Small Potato Gnocchi with Mushrooms
Delicious Gnocchi made with durum wheat semolina combines with cooked unpeeled
Bintje potato from the Netherlands are combined with fresh boletus mushrooms.
Essential Ingredients Quantity
Butter 7.50 g
Cheese, Parmesan 6.25 g
Chicken Broth 7.50 mL
Flour 2 tbsp
Garlic Clove 0.5 tbsp
Mushroom 187.50 g
Olive Oil 15 mL
Parsley 0.5 tbsp
Potato 125 g
Thyme 1.25 sprig
Optional Ingredients Quantity
Pepper 0.25 tsp
Salt 0.25 tsp
Spaghetti with Artichokes
Genuine durum wheat spaghetti, along with artichokes from the Liguria region
and a modest amount of dried boletus bring out the maximum in Mediterranean
flavor.
Essential Ingredients Quantity
Artichoke 90 g
Butter 7.50 g
Garlic Clove 0.25 tbsp
Lemon 0.13 ea
Mushroom 30 g
Olive Oil 3.75 mL
Onion 0.25 ea
Spaghetti 100 g
Tomato Paste 1 tbsp
White Wine 10 mL
Optional Ingredients Quantity
Parsley 0.25 tbsp
Salt 0.25 tsp
Spicy Marinated Mozzarella with Oregano and Capers
The perennial Italian treat. Offered with healthy servings of artichoke
hearts, olive, and salami.
Essential Ingredients Quantity
Black Pepper 0.04 tsp
Caper 7 g
Cheese, Mozzarella 56 g
Garlic Clove 0.30 tbsp
Olive Oil 15 mL
Oregano 0.50 tbsp
Red Pepper 0.20 ea
Salt 0.04 tsp
Targliarini with Artichokes and Shrimps
Quartered Ligurian coast artichokes are boiled with bacon strips and lemon
juice, the fried with freshly shelled Italian gambero rosso prawns, and served
over targlairini with garlic cloves.
Essential Ingredients Quantity
Artichokes 123 g
Bacon 1 slice
Egg 2.25 ea
Flour 5 tbsp
Garlic Clove 0.25 tbsp
Olive Oil 28.75 mL
Pasta 175 g
Prawns 113 g
Salt 0.25 tsp
Water 7.50 mL
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[3.07] Italian Recipes - Soups
Fabio's Creamless Creamy Squash Soup
Inspired by Florentine cuisine, where creamy-yet-creamless soup is the first
signature course, this soup is as creamy as can be without using real cream.
Essential Ingredients Quantity
Carrot 0.20 ea
Celery 0.20 bunch
Green Pepper 0.20 ea
Olive 5 mL
Onion 0.20 ea
Potato 38 g
Salt 0.30 tsp
Water 138 mL
Zucchini 0.20 ea
Fisherman's Soup
Made for hundreds of years, this cacciucco is a speciality of Livorno,
Tuscany's largest fishing port. A slice of toasted bread is added in each bowl
before ladling the soup over.
Essential Ingredients Quantity
Celery 0.25 bunch
Onion 0.25 ea
Prawns 56 g
Red Pepper 0.13 ea
Rosemary 0.50 tbsp
Salt 0.13 tsp
Tomato 2 ea
Water 250 mL
White Fish Fillet 114 g
White Wine 44.25 mL
Minestrone
This is a wonderful Sardinian minestrone soup that's filled tons of
vegetables. Served with grated Parmesan cheese.
Essential Ingredients Quantity
Carrot 0.13 ea
Egg 0.50 ea
Macaroni 10 g
Onion 0.25 ea
Parsley 0.38 tbsp
Potato 30 g
Red Wine 7.50 mL
Tomato Paste 0.38 tbsp
Vegetable Stock 280 mL
Zucchini 0.50 ea
Pasta Vegetable Chowder
Freshly made pasta is adorned with vegetables, thyme, paprika and pasta.
Simmered clams are added to this delicious broth.
Essential Ingredients Quantity
Carrot 0.25 ea
Clam 56 g
Corn 20 g
Cornstarch 0.50 tbsp
Green Pea 20 g
Milk 236 mL
Paprika 0.13 tbsp
Pasta 75 g
Thyme 0.20 sprig
Zucchini 0.25 ea
Twice-Boiled Vegetable Soup with White Beans
A delicious Tuscan soup, this ribolita is poured into the bowl over a slice of
bread and a drizzle of olive oil.
Essential Ingredients Quantity
Bacon 1 slice
Bean 15 g
Cabbage 11.20 g
Celery 0.10 bunch
Chicken Broth 236 mL
Green Bean 11.20 g
Olive Oil 15 mL
Potato 20 g
Red Onion 0.25 ea
Zucchini 0.20 ea
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[3.08] Italian Recipes - Main Courses
Arugula Ravioli with Tomato Pancetta Butter
Homemade ravioli with arugula, tomato and a healthy butter Pancetta. This is
a great entree for a special weeknight dinner for your family or just to
enjoy the true flavors of Italy
Essential Ingredients Quantity
Arugula 2 bunch
Bacon 3 slices
Butter 30 g
Cheese, Parmesan 10.50 g
Egg Whites 0.50 tbsp
Flour 10 tbsp
Olive Oil 750 mL
Shallot 90 g
Tomato 1 ea
Water 100 mL
Braised Pork with Garganelli al Pettine
Handmade Emilio-Romagna garganelli pasta made over pettine combines with
the pungent aroma of rabbits stewed with white wine and shallots.
Essential Ingredients Quantity
Black Olive 10 g
Butter 15 g
Cheese, Parmesan 5 g
Egg 1 ea
Flour 6 tbsp
Pork Tenderloin 90.72 g
Shallot 31.25 g
White Wine 25 mL
Chicken Vesuvio
Fried chickens with dried herbs are served together with fried potatoes and
together are baked in garlic until both potato and chicken are tender and
crisp.
Essential Ingredients Quantity
Black Pepper 0.13 tsp
chicken 283 g
Flour 2 tbsp
Garlic Clove 1 tbsp
Green Pea 56 g
Olive Oil 100 mL
Oregano 0.25 tsp
Parsley 1 tbsp
Potato 113.50 g
White Wine 59 mL
Optional Ingredients Quantity
Rosemary 0.13 tsp
Salt 0.13 g
Thyme 0.13 sprig
Classic Bolognese
Golden-fried bacon rashers blended with butter, chicken liver and a healthy
sprinkling of nutmeg. Served with pasta of your choice.
Essential Ingredients Quantity
Bacon Rasher 45 g
Beef 45 g
Beef Stock 125 mL
Carrot 0.25 ea
Celery 0.25 bunch
Chicken Liver 37.50 g
Onion 0.25 ea
Pasta 125 g
Tomato Puree 62.50 mL
Optional Ingredients Quantity
Butter 12.50 g
Red Wine 31.25 mL
Duck with Balsamic Vinegar
Butter-fried shallots with browned pumpkin slices join duck breasts deglazed
with cognac, lemon juice, red wine, rosemary and balsamic vinegar to meld into
this beautiful recipe.
Essential Ingredients Quantity
Balsamic Vinegar 5 mL
Butter 37.50 g
Cognac 15 mL
Duck Breast 90.70 g
Lemon Juice 5 mL
Pumpkin 123 g
Red Wine 15 mL
Rosemary 0.25 tbsp
Sahllot 31.25 g
Vegetable Stock 15mL
Optional Ingredients Quantity
Pepper 0.25 tsp
Salt 0.25 tsp
Fried Italian Ravioli
Fresh raviolis are dipped, one by one, into a mixture of eggs beaten with salt
and pepper, and then deep fried until golden-crispy. Served with hot tomato
salsa.
Essential Ingredients Quantity
Cayenne 1 tsp
Cheese, Parmesan 30 g
Egg 0.50 ea
Flour 10 tbsp
Lean Pork 45 g
Pasta 225 g
Pepper 0.20 tsp
Salt 0.13 tsp
Spinach 20 g
Water 100 mL
Gourmet Pizza
Sliced pepperoni is arranged on tomato sauce-spread pizza crust and topped off
with mozzarella and parmesan cheeses, along with Italian seasoning and olive
oil.
Essential Ingredients Quantity
Beef 10 g
Black Pepper 0.50 tsp
Cheese, Mozzarella 45 g
Cheese, Parmesan 7.50 g
Flour 10 tbsp
Lean Pork 45 g
Olive Oil 1.25 mL
Red Pepper 0.25 ea
Tomato Puree 30 mL
Water 100 mL
Optional Ingredients Quantity
Italian Seasoning 0.13 tbsp
Italian Sausage Garden Skillet
Sausage, peppers and zucchini are cooked in butter until tender, and then
combined with simmered tomatoes, pearl onions
Essential Ingredients Quantity
Butter 7 g
Green Pepper 0.25 ea
Italian Sausage 4 oz
Onion 0.25 ea
Pepper 0.20 tsp
Salt 0.20 tsp
Tomato 1 ea
Zucchini 0.50 ea
Lasagna Florentine
Cooked sausage are chooped with spinach, ricotta and eggs, seasoned with
garlic and mixed with Asiago, Parmesan, mozzarella and provolone cheeses and
baked to perfection.
Essential Ingredients Quantity
Cheese, Mozzarella 9 g
Cheese, Parmesan 5.60 g
Cheese, Ricotta 9 g
Egg 0.20 ea
Lasagna 2 pieces
Pork Sausage 45 g
Spinach 18 g
Pasta with Sausage, Eggplant and Basil
This zippy pasta features the best of Italy accented with Mexcian Serrano
chillies.
Essential Ingredients Quantity
Basil 0.25 bunch
Cheese, Parmesan 28 g
Cherry Tomato 56 g
Chicken Broth 36 mL
Cream, Whipped 20 mL
Eggplant 0.25 ea
Italian Sausage 3.50 oz
Olive Oil 40 mL
Pasta 56 g
Pine Nut 1.30 tbsp
Optional Ingredients Quantity
Garlic Clove 0.50 tbsp
Salt 0.13 tsp
Penne with Wilted Arugula and Smoked Mozzarella
Pasta cooked al dente with oil, garlic and thinly sliced radicchio, arugula
and basil is strained and tossed with mozzarella and lemon juice.
Essential Ingredients Quantity
Arugula 1.50 bunch
Basil 1.25 bunch
Cheese, Mozzarella 18.60 g
Garlic Clove 0.33 tbsp
Lemon 0.10 ea
Lemon Juice 5 mL
Macaroni 75 g
Olive Oil 12.50 mL
Radicchio Lettuce 0.25 ea
Pork Roast Tangerine
Mustard-roasted pork roast combined with citrus juice and honey served with a
generous heaping of sauce and citric garnish.
Essential Ingredients Quantity
Butter 2.80 g
Cornstarch 0.10 tbsp
Honey 5 mL
Mustard 0.25 tsp
Orange 0.25 ea
Pepper 0.02 tsp
Pork Tenderloin 113.40 g
Salt 0.10 tsp
Water 25 mL
Roasted Vegetable Lasagna
Mushrooms, squash, bell peppers and onion are mixed with vinegar, garlic and
rosemary, placed in an oven with fresh lasagna and ricotta cheese, then
sprinkled with red pepper flakes.
Essential Ingredients Quantity
Cheese, Mozzarella 28 g
Cheese, Parmesan 45 g
Cheese, Ricotta 49 g
Egg White 0.13 tsp
Lasagna 1.50 pieces
Mushroom 28 g
Red Pepper 0.13 ea
Spinach 35 g
Tomato Puree 100 mL
Zucchini 0.25 ea
Optional Ingredients Quantity
Balsamic Vinegar 3.75 mL
Garlic Clove 0.25 tbsp
Olive Oil 0.63 mL
Red Onion 0.13 ea
Roasted Vegetable Pizza
Fresh handmade pizza dough is blessed with vinegar, herb rub, rapeseed oil and
a cornucopia of fresh vegetables in season and double mozzarella, toasted
until golden-brown.
Essential Ingredients Quantity
Balsamic Vinegar 15 mL
Cheese, Cheddar 60 g
Flour 20 tbsp
Mushroom 100 g
Onion 1 ea
Potato 454 g
Red Pepper 1 ea
Water 60 mL
Rosettes of Lamb with Truffles
The highly flavorful ingredients of Lamb, truffles, potatoes and Parmesan
cheese are combined to give this dish its powerful character and taste.
Essential Ingredients Quantity
Beef Stock 62.50 mL
Butter 12.50 g
Cheese, Parmesan 7.50 g
Flour 1 tbsp
Lamp Chop 0.50 piece
Leek 15 g
Potato 113.50 g
Truffle 12.50 g
Spaghetti Marinara
The mixed seafood with spaghetti and juicy, fresh tomatoes makes a delicious
and healthy meal.
Essential Ingredients Quantity
Carrot 0.16 g
Clam 33 g
Fish Stock 10 mL
Mussel 23 g
Onion 0.16 ea
Parsley 0.30 tbsp
Prawns 32 g
Spaghetti 62.50 g
Tomato 2 ea
White Fish Fillet 20 g
Optional Ingredients Quantity
Butter 5 g
Garlic Clove 3 tbsp
Olive Oil 5 mL
White Wine 10 mL
Turkey Super Salad
Salad greens and red peppers combine with turkey stips to create a fabulous
summer alternative to the turkey dinner. Served with garlic, olive oil,
vinegar and honey dressing.
Essential Ingredients Quantity
Black Pepper 0.03 tsp
Garlic Clove 0.25 tbsp
Honey 0.63 mL
Lemon Juice 15 mL
Olive Oil 15 mL
Onion 1 ea
Red Pepper 0.50 ea
Salt 0.06 tsp
Turkey 82 g
Whitefish Roe with Potato Cake
Rare Kalix whitefish roe is masterfully blended with thin potato strips,
chives and red onion to create this spectacular northern European delicacy.
Essential Ingredients Quantity
Butter 31.25 g
Chives 0.25 sprig
Creme Fraiche 15 mL
Lemon 0.25 ea
Pepper 0.25 tsp
Potato 100 g
Red Onion 0.25 ea
Salt 0.25 tsp
Whitefish Roe 50 g
Chicken Noodle Soup
Chicken placed in a large pot with water, carrots, onion, celery, garlic,
thyme, salt and peppercorns are brought to a boil then served with pasta, dill
and parsley.
Essential Ingredients Quantity
Black Peppercorn 0.13 tsp
Carrot 0.50 ea
Celery 0.25 bunch
Chicken 170 g
Garlic Clove 0.75 tbsp
Green Pea 28 g
Onion 0.25 ea
Pasta 28 g
Thyme 0.25 sprig
Water 300 mL
Optional Ingredients Quantity
Black Pepper 0.01 tsp
Dill 0.25 tbsp
Parsley 0.25 tbsp
Salt 0.01 tsp
Chicken and Corn Soup
Sauteed onions and chicken with butter are boiled with corn kernels and diced
peppers and whole eggs. Served hot with fresh bread rolls.
Essential Ingredients Quantity
Butter 3.50 g
Chicken 56 g
chicken Broth 240 mL
Corn 56 g
Cornstarch 0.25 tbsp
Egg 0.50 ea
Green Pepper 0.25 ea
Onion 0.25 ea
Salt 0.13 tsp
Water 7.50 mL
New England Clam Chowder
A hearty, old-fashioned Clam Chowder. Served with chopped bacon rashers and
russet potatoes.
Essential Ingredients Quantity
Bacon Rasher 1 g
Clam 375 g
Cream, Heavy 31.25 mL
Fish Stock 78.75 mL
Garlic Clove 0.25 tbsp
Milk 125 mL
Onion 0.25 ea
Parsley 0.75 tbsp
Potato 187.50 g
Spicy Tomato and Corn Soup
Yellow corn, salsa mix, Jalapena chillies are combined in a large saucepan and
brought to a slow boil, then sprinkled with a healthy serving of cheese.
Essential Ingredients Quantity
Cheese 56 g
Chicken Broth 144 mL
Corn 90 g
Paprika 1 tbsp
Red Pepper 2 ea
Salt 0.10 tsp
Tomato 1 ea
------------------------------------------------------------------------------
[3.12] American Recipes - Main Courses
America's Favorite Pork Chops
Pork Chops are marinated overnight in a special sauce then grilled over a
medium-hot fire, turning once, until just done.
Essential Ingredients Quantity
Broccoli 90 g
Carrot 0.20 ea
Corn 10 g
Loin Pork Chop 113.40 g
Onion 0.25 ea
Pepper 0.02 tsp
Salt 0.02 tsp
Worcestershire Sauce 1 tsp
Asparagus and Cheese Omelet
Eggs beaten with chopped chives and seasoned with salt and pepper are cooked
with melted butter and asparagus tips, and then folded into thirds.
Essential Ingredients Quantity
Asparagus 25 g
Butter 14 g
Cheese, Swiss 2 slices
Chives 0.25 sprig
Egg 2 ea
Milk 3.75 mL
Pepper 0.13 tsp
Salt 0.13 tsp
Baked Potatoes with Spiced Beef Chili
Oven-crisp potatoes mixed with spicy prime beef and Cajun peppers. A delight
for the more intrepid diners among us.
Essential Ingredients Quantity
Beef 112 g
Chilli 1 tsp
Cinnamon 0.25 tsp
Oregano 1 tsp
Potato 227 g
Red Wine Vinegar 5 mL
Tomato 2 ea
Cream of Broccoli Baked Potato
Oven-baked potato wrapped in aluminum with shredded cheddar cheese and crispy
crumpled bacon strips.
Essential Ingredients Quantity
Bacon 2 slices
Broccoli 90 g
Cheese, Cheddar 28 g
Chives 0.25 sprig
Cream, Sour 20 mL
Pepper 0.13 tsp
Potato 113.50 g
Salt 0.13 tsp
Water 150 mL
Creamed Chicken with Corn and Bacon over Polenta
Bacon slices, plum tomatoes and heavy cream are mixed to create the creamy
chicken. Polenta made from fabled Fontina cheese and Parmesan round off this
traditional Italian dish.
Essential Ingredients Quantity
Bacon 1 slice
Butter 5 g
Cheese, Blue 37 g
Cheese, Parmesan 18.75 g
Chicken Breast 76.55 g
Corn 100 g
Cream, Heavy 60 mL
Flour 0.33 tbsp
Milk 60 mL
Water 236 mL
Optional Ingredients Quantity
Basil 0.25 bunch
Black Pepper 0.08 tsp
Tomato 0.50 ea
Crispy Oven-Fried Cod
Cod seasoned with salt, pepper and cayenne are dipped in a breadcrumb and egg
batter and placed on a skillet until just cooked enough.
Essential Ingredients Quantity
Bread Crumbs 42 g
Cayenne 0.06 tsp
Corn 42 g
Egg 0.50 ea
Salt 0.25 tsp
Vegetable Oil 22.50 mL
White Fish Fillet 42 g
Crunchy Chicken Cutlets
Tender turkey is combined with Parmesan, thyme, tarragon and coated with
mayonnaise and bread crumbs. Cooked in a frying pand with vegetables.
Essential Ingredients Quantity
Bread Crumbs 50 g
Cheese, Parmesan 56 g
Chicken Breast 141.75 g
Mayonnaise 56 g
Pepper 0.13 tsp
Salt 0.13 tsp
Tarragon 0.50 sprig
Thyme 0.50 sprig
Fish Burgers with Spicy Sauce
Pureed raspberries strained through cheesecloth into a saucepan laden with
chopped garlic, Tabasco, lemon peel and cornstarch, are boiled and pan-fried
with fish chunks.
Essential Ingredients Quantity
Bread Crumbs 7 g
Cornstarch 0.25 tbsp
Egg 0.25 ea
Egg Yolk 0.25 ea
Garlic Clove 0.13 tbsp
Red Pepper 0.25 ea
Sugar 7 g
Vegetable Oil 7.50 mL
Vinegar 5 mL
White Fish Fillet 113.50 g
Optional Ingredients Quantity
Parsley 0.50 tbsp
Salt 0.25 tsp
Grilled Shrimp with Roasted-Garlic Herb Sauce
Brined grilled shrimp in their shells help retain flavor and the natural
juices of this spectacular recipe.
Essential Ingredients Quantity
Brown Sugar 12.50 g
Garlic Clove 0.33 tbsp
Olive 10 mL
Parsley 0.16 tbsp
Prawns 113.50 g
Red Pepper 0.20 ea
Salt 2.50 tsp
Water 158 mL
White Wine 5 mL
Lemon and Herb Fish
Barbecued trout seasoned by a delicate mix of herbs, peppercorns, juice and
salt and pepper to taste.
Essential Ingredients Quantity
Cream, Heavy 7.50 mL
Cream, Sour 31.25 mL
Dill 0.75 tbsp
Egg Yolk 0.50 ea
Green Peppercorn 0.38 tbsp
Lemon 0.25 ea
Lemon Juice 35 mL
Parsley 1 tbsp
White Fish Fillet 113.50 g
White Wine 20 mL
Louisiana Deviled Crab Cakes
These crab cakes are flavored with the holy trinity of Cajun cooking: onion,
green bell pepper, and celery. Served with a helping of coleslaw or a green
salad
Essential Ingredients Quantity
Butter 21 g
Cayenne 0.38 tsp
Celery 0.50 bunch
Crab 2 ea
Cream, Sour 7.50 mL
Egg 0.50 ea
Green Pepper 0.50 ea
Onion 0.50 ea
Scallion 1 tbsp
Worcestershire Sauce 0.25 tsp
Optional Ingredients Quantity
Mustard 0.25 tsp
Salt 0.38 tsp
Vegetable 7.50 mL
Salmon with Dill Cream
Barbecued salmon covered with beaten eggs, yolk and cream. Seasoned with a
little salt and lots of freshly ground pepper.
Essential Ingredients Quantity
Bay Leaves 2 bunches
Butter 22.50 g
Cream, Heavy 62.50 mL
Dill 0.75 tbsp
Fish Stock 62.50 mL
Garlic Clove 1 tbsp
Lemon Juice 7.50 mL
Parsley 2 tbsp
Salmon 90 g
Thyme 2 sprigs
Optional Ingredients Quantity
Lemon 0.50 ea
Mustard 0.38 tsp
Spicy Oven Fried Chicken
This classic Southern American recipe barely needs an introduction. Do not be
intimidated by the amount of hot pepper sauce in the marinade; the chicken
will only pick up only some of the heat.
Essential Ingredients Quantity
Bread Crumbs 37.50 g
Butter 7.50 g
Cheese, Parmesan 12.50 g
Chicken Breast 113.40 g
Flour 0.63 tbsp
Garlic Clove 0.30 tbsp
Milk 50 mL
Olive Oil 10 mL
Onion 0.16 ea
Red Pepper 1 ea
Steamed Clams in Wine
Large boiled clams spooned over linguine and served with crusty bread.
Essential Ingredients Quantity
Cilantro 1 tbsp
Clam 400 g
Cumin Seed 0.25 tsp
Garlic Clove 0.50 tbsp
Green Pepper 0.50 ea
Olive Oil 15 mL
Onion 0.50 ea
Pork Sausage 56 g
Salt 0.13 tsp
White Wine 88.50 mL
Sunshine Pork Ribs
Baby pork ribs are baked in foil with a thickened sauce of mint, brown sugar,
orange and lime juices until ready to serve, and then brushed with remaining
basting sauce.
Essential Ingredients Quantity
Brown Sugar 5 g
Cornstarch 0.33 tbsp
Lemon 0.20 ea
Lime Juice 5 mL
Mine Leaf 0.20 bunch
Orange 0.50 ea
Pork Back Rib 453.60 g
Salt 0.02 tsp
Sweet & Spicy Pork Tenderloin
Tarragon and thyme are blended and sprinkled on top of margarine-heated pork
tenderloin, then broiled with layer upon layer of honey coating.
Essential Ingredients Quantity
Black Pepper 0.06 tsp
Butter 7 g
Cayenne 0.06 tsp
Honey 5.25 mL
Pork Tenderloin 113.40 g
Tarragon 0.20 sprig
Thyme 0.13 sprig
Sweet and Smoky Back Ribs with BBQ Sauce.
Grilled for tenderness then glazed with sweet and smoky barbecue. Served with
seasoned herbs.
Essential Ingredients Quantity
BBQ Sauce 10 mL
Black Pepper 0.50 tsp
Brown Sugar 7.50 g
Cumin Seed 0.25 tsp
Garlic Powder 0.25 tbsp
Paprika 0.50 tsp
Pork Back Rib 113.40 g
Salt 0.13 tsp
Tuna Steaks with Tapenade
Tapenade, oil, garlic, and a liberal dose of black pepper combine in a char
grill pan, then sprinkled with spring onion slices.
Essential Ingredients Quantity
Black Olive 5 g
Capers 5 g
Garlic Clove 0.50 tbsp
Lemon 0.20 ea
Olive Oil 7.50 mL
Onion 0.25 ea
Tuna 50 g
Coffee-Toffee Ice-Cream Tart
Strongly flavored gourmet coffee ice cream brings out the bittersweet taste,
while highly flavorful English toffee puts the finishing touch on this
scrumptious tart.
Essential Ingredients Quantity
Butter 9 g
Chocolate wafer Cookies 24.50 g
Cinnamon 0.06 tsp
Coffee Ice-Cream 113.60 g
Cream, Whipped 9.50 mL
Vanilla Extract 0.13 tsp
White Chocolate 21.26 g
Quark Tart on Peach Sauce
Light, aromatic, foamy and diet-conscious. The creaminess of the quark plays
a beatuiful contrast to the crunchy pine honey cookie. The perfect dessert for
the diet-conscious.
Essential Ingredients Quantity
Almond 1.75 g
Butter 10 g
Cream, Sour 70 mL
Cream, Whipped 75 mL
Egg Yolk 0.75 ea
Flour 2.50 tbsp
Honey 3.75 mL
Peach 100 g
Sugar 30 g
Water 37.50 mL
Optional Ingredients Quantity
Lemon 0.13 ea
White Wine 12.50 mL
Cinnamon Streusel Buns
A delightful breakfast comprising fresh, warm streusels generously sprinkled
with cinnamon. Toasted pecan glaze round off delicious these hand-rolled buns.
Essential Ingredients Quantity
Brown Sugar 562.50 g
Butter 125 g
Cinnamon 4.50 tsp
Egg 2 ea
Flour 91.60 tbsp
Milk 375 mL
Salt 1.25 tsp
Sugar 125 g
Water 125 mL
Cream Drop Biscuits
If you're in the mood for a real breakfast treat, hot cream biscuits dipped in
butter and jam can just be the way to start the day.
Essential Ingredients Quantity
Baking Powder 1 tsp
Cream, Heavy 500 mL
Flour 41.66 tbsp
Salt 1 tsp
Sugar 1 g
Creamy Scrambled Eggs with Smoked Trout and Green Onions
Trout, cream cheese, green onions and chopped dill, seasoned lightly with salt
and generously with pepper round off this special morning treat.
Essential Ingredients Quantity
Butter 2.50 g
Egg 8 ea
Scallion 8.30 tbsp
White Fish Fillet 411.80 g
Fried Egg with Vegetable Confetti
Bell pepper, onion, and garlic with salt, added with sauteed zucchini and
tomatoes are chopped. Vegetable confetti is served with eggs of your choice.
Essential Ingredients Quantity
Cliantro 8.30 tbsp
Egg 8 ea
Garlic Clove 2 tbsp
Olive 3.25 mL
Onion 1 ea
Salt 0.5 tsp
Tomato 1 ea
Zucchini 1 ea
Home Fries with Wild Mushrooms
Round off a nutritous breakfast with this special dish, including tossed
mushrooms, parsley and potatoes. Seasoned witn salt and pepper.
Essential Ingredients Quantity
Mushroom 340 g
Olive Oil 1 mL
Parsley 4.20 tbsp
Potato 1,360 g
Hominy Grits Souffle
Long a staple of Southern US breakfasts, hominy has made its way into
different cuisines. Now everyone can enjoy this Euro-American dish with its
delicate fusion of tastes.
Essential Ingredients Quantity
Butter 62.50 g
Egg Whites 4 tbsp
Egg 6 ea
Milk 500 mL
Salt 1 tsp
Water 250 mL
Sage Buttermilk Biscuits with Sausage and Cheddar
A hearty breakfast seasoned with a superb mix of sage, cheddar and sausage
sandwiched between rich buttermilk biscuits.
Essential Ingredients Quantity
Baking Powder 2 tsp
Butter 187.50 g
Cheese, Cheddar 283.50 g
Flour 33.30 tbsp
Milk 187.50 mL
Pork Sausage 21.26 g
Salt 0.50 tsp
Sugar 2 g
Salmon Wrapped Poached Eggs
Avocades and smoked salmon fillets on poached eggs is the heart of this
nutritous breakfast. Chopped chives as garnish rounds off this spectaular way
to start the day.
Essential Ingredients Quantity
Arugala 0.40 bunch
Avocado 2 ea
Chives 0.20 sprig
Cream, Sour 125 mL
Egg 16 ea
Lemon Juice 45 mL
Olive Oil 62.50 mL
Red Onion 1 ea
Salmon 28.35 g
Salt 0.50 tsp
Shortcut Cinnamon Buns
Tailor-made for people on the move. Our biscuit-dough buns are faster to make
yet just as delicious as traditional cinnamon buns made with yeast.
Essential Ingredients Quantity
Baking Powder 2 tsp
Butter 2 g
Cinnamon 3 tsp
Egg 1 ea
Flour 312.50 tbsp
Milk 62.50 mL
Salt 0.25 tsp
Sugar 2 g
Cheese and Sun-Dried Tomato Tartines
To truly complement the unique flavor of the sun-dried tomatoes, only Laura
Chenel goat cheese is used for this robust delight for the plate.
Essential Ingredients Quantity
Basil 0.16 bunch
Black Olive 5 g
Cheese, Cheddar 37 g
French Bread 2 slices
Olive Oil 8.75 mL
Sherry Wine Vinegar 0.80 mL
Tomato 0.25 ea
Artichoke Crepes with Langoustines
The robust flavor of the Roman artichoke is wrapped in a freashly heated
crepe batter and tied with a blade of chives. Served with a medium-sized fresh
langoustine.
Essential Ingredients Quantity
Artichoke 123 g
Butter 50 g
Chives 0.12 sprig
Egg 1 ea
Fish Stock 62.50 mL
Flour 4.20 tbsp
Milk 128.75 mL
Red Langoustine 1 ea
Salt 0.25 tsp
Sugar 25 g
Baked Oysters
Sliced Granny Smiths and Rennet apples are boiled with shallots to bring out
the sharp, tart taste of the oysters, each one painstakingly placed on a dry
pedestal of dry salt.
Essential Ingredients Quantity
Apple 0.50 ea
Cream, Heavy 10 mL
Oyster 6 ea
Pepper 0.25 tsp
Salt 6 tsp
Shallot 62 g
Crabmeat Crapiau with Cream
Flat-pressed scant crabmeat mixed with finely grated potatoes, lightly fried
with olive oil until golden brown. Served with sauteed shallot and herb sauce.
Essential Ingredients Quantity
Crab 1 ea
Cream, Heavy 60 mL
Green Pepper 0.50 ea
Lemon 0.25 ea
Mayonnaise 7.50 g
Olive Oil 0 mL
Onion 0.25 ea
Potato 125 g
Red Pepper 0.50 ea
Tomato 0.25 ea
Duck Liver Tart
Duck liver filling is joined with cream and wine aspic, carefully folded into
a caramelized mousse. Chasselas grapes round off this outfit.
Essential Ingredients Quantity
Almong 12.50 g
chicken Broth 37.50 mL
Cognac 0.25 mL
Cornstarch 0.05 tbsp
Cream, Heavy 31.25 mL
Duck's Liver 75 g
Salt 0.25 tsp
White Pepper 0.25 tsp
Grilled Tuna Gazpacho
This is the gazpacho of dreams. Small flavorful bonito marinated in olive oil
combines with grilled and marinated eggplants, patiently grilled to
perfection.
Essential Ingredients Quantity
Almond 50 g
Eggplant 1 ea
Garlic Clove 0.50 tbsp
Green Pepper 0.50 ea
Olive Oil 31.25 mL
Onion 0.50 ea
Red Pepper 0.50 ea
Sherry Wine Vinegar 7.50 mL
Tomato 2 ea
Tuna 100 g
Optional Ingredients Quantity
Basil 1 bunch
Lemon 0.25 ea
Parsley 2 tbsp
Salt 0.25 tbsp
Langoustines with Asparagus
This Mediterranean recipe combines the exquisite flavor of Royal red
langoustines with the delicate aroma of fresh herbs and Provencal chickpeas.
Essential Ingredients Quantity
Asparagus 250 g
Balsamic Vinegar 15 mL
Cheese, Parmesan 12.50 g
Chervil 2 sprig
Chicken Broth 100 mL
Cornstarch 2.05 tbsp
Mixed Lettuce 37.50 g
Olive Oil 46.25 mL
Red Langoustine 1 ea
Water 125 mL
Mussels with Salmon Filling
Renowned Loch Fyne mussels from Scotland are stuffed with salmon, cognac and
shallots, garnished with generous helpings of Keta caviar.
Essential Ingredients Quantity
Butter 5 g
Caviar 5 g
Cognac 3.75 mL
Cream, Heavy 62.50 mL
Egg Whites 1 tbsp
Mussel 340 g
Salmon 100 g
Salt 0.50 tsp
Shallot 30 g
White Wine 7.50 mL
Poached Salmon with Truffles and Shrimp
Shrimp butter adds a subtle variety of flavor to the poached Altantic salmon,
which is prepared in an exquisite Chablis and Cognac sauce.
Essential Ingredients Quantity
Butter 10.50 g
Cognac 5 mL
Cream, Heavy 44.25 mL
Prawns 300 g
Salmon 85 g
Salt 0.13 tsp
Shallot 10 g
Truffle 3.50 g
White Pepper 0.01 tsp
White Wine 103 mL
Salmon with Caviar Cream
A dish that gracefully unites cultures, this raw fish ramoulade, inspired by
Japanese cuisine, is also prepared with ginger to produce a delicate Asian
aroma.
Essential Ingredients Quantity
Caviar 20 g
Dill 0.25 tbsp
Fish Stock 15 mL
Lime 0.25 ea
Mayonnaise 22.50 g
Olive Oil 6.25 mL
Peanut Oil 6.25 mL
Salmon 123 g
Tomato 0.50 ea
Water 15 mL
Stuffed Spider Crab
Fresh female spider crab steamed with squid to refine the crab's delicate
flavor. while the crab's coral makes up the traditional sauce. Spider crab
roe tops off this delicacy.
Essential Ingredients Quantity
Caviar 5 g
Crab 2 ea
Egg Yolk 0.50 ea
Gatlic Clove 2 tbsp
Lemon 0.25 ea
Olive Oil 31.25 mL
Squid 62.50 g
Tomato 2.50 ea
Water 1000 mL
White Pepper 2.50 mL
Optional Ingredients Quantity
Basil 0.25 bunch
Salt 1 tsp
Veal and Bacon Roulade
Tender veal escalope is seasoned with milk, pepper and ground nutmeg, then
individually rolled with bacon strips and fried crisp.
Essential Ingredients Quantity
Bacon 2 slices
Flour 1 tbsp
Milk 60 mL
Nutmeg 0.13 tsp
Pepper 0.13 tsp
Salt 0.13 tsp
Veal Chop 113.40 g
Prawns with Fried Snow Peas
Fantastically flavored grilled Mediterranean prawns accompanied with lightly-
fried chickpeas, garnished with the nasturtium flower for a flash of Zen
flair.
Essential Ingredients Quantity
Fish Stock 12.50 mL
Flour 2 tbsp
Green Pepper 0.50 ea
Olive Oil 31.25 mL
Onion 0.25 ea
Prawns 227 g
Salt 0.50 tsp
Sherry Wine Vinegar 31.25 mL
Snow Pea 75 g
White Wine 12.50 mL
Asparagus Salad with Oysters
Trimmed asparagus are added to shucked oysters, while vinaigrette is stirred
into the mix and is topped off with salmon slices and chopped chives.
Essential Ingredients Quantity
Asparagus 250 g
Basil 0.13 bunch
Chives 0.25 sprig
Creme Fraiche 12.50 mL
Lemon 0.25 ea
Olive Oil 31.25 mL
Oyster 4 ea
Rapeseed Oil 31.25 mL
Salmon 70 g
Tomato 0.75 ea
Optional Ingredients Quantity
Pepper 0.13 tsp
Salt 0.13 tsp
Caesar Salad
This is the original Caesar's Salad recipe, as prepared by the legendary
Mexican chef Cesar of Tijuana in the 1920s!
Essential Ingredients Quantity
Anchovy 56.70 g
Cheese, Parmesan 20 g
Egg 1 ea
Garlic Powder 0.50 tbsp
Lemon Juice 7.50 mL
Mustard 0.50 tsp
Olive Oil 48 mL
Romaine Lettuce 0.50 ea
Salt 0.13 tsp
Worcestershire Sauce 1 tsp
Optional Ingredients Quantity
Pepper 0.13 tsp
White Wine Vinegar 5 mL
Caribbean Fruit Salad
Halved pineapples serves as the attractive container for the plethora of
seasonal fruits. This tropical recipe is served chilled.
Essential Ingredients Quantity
Apple 0.25 ea
Banana 0.25 ea
Kiwi 0.25 ea
Lemon Juice 7.50 mL
Orange 0.25 ea
Pineapple 0.25 ea
Rum 7.50 mL
Sugar 7 g
Water 30 g
Garden Salad
Fresh-chopped coriander are mixed with throughly washed salad greens and
perfectly tossed with dressing just before serving.
Essential Ingredients Quantity
Brown Sugar 2.50 g
Coriander Seed 7.50 g
Garlic Clove 0.25 tbsp
Green Oat-Leaf Lettuce 0.25 ea
Green Pepper 0.25 ea
Lemon 0.25 ea
Lemon Juice 15 mL
Olive Oil 7.50 mL
Radicchio Lettuce 0.25 ea
Hot and Cold Oyster Platter
Thick, fleshy Normandy oyster caught fresh and carefully simmered along with
shallots and leeks served over a layer of coarse sea salt.
Essential Ingredients Quantity
Carrot 0.50 ea
Cream, Heavy 12.50 mL
Creme Fraiche 31.25 mL
Leek 25 g
Olive Oil 43.75 mL
Oyster 8 ea
Shallot 180 g
Spinach 25 g
White Wine 92.50 mL
White Wine Vinegar 50 mL
Optional Ingredients Quantity
Butter 25 g
Pepper 0.50 tsp
Salt 0.50 tsp
Lemon, Blueberry and Chicken Salad
Yogurt, mayonnaise and salt are blended with blueberries, chicken, and
assorted vegetable greens to create a refreshing appetizer. Garnished with
blueberries and lemon.
Essential Ingredients Quantity
Blueberries 100 g
Celery 0.50 bunch
Chicken Breast 99.23 g
Lemon 0.50 ea
Mayonnaise 11.25 g
Onion 0.50 ea
Red Pepper 0.25 ea
Salt 0.13 tsp
Vanilla Yogurt 42.53 g
Mixed Seafood Salad
Peeled prawns with scallops and salad greens served with vinaigrette and
herbs.
Essential Ingredients Quantity
Anchovy 56.70 g
Cream, Sour 7.50 mL
Egg 0.75 ea
Mayonnaise 38.75 g
Mixed Lettuce 18.75 g
Olive Oil 15.60 mL
Prawns 156.25 g
Salmon 50 g
Scallop 62.50 g
White Wine 15.60 mL
Optional Ingredients Quantity
Avocado 0.25 ea
Garlic Clove 0.13 tbsp
Lemon Juice 3.75 mL
White Wine Vinegar 3.75 mL
Seared Marinated Tuna with Black Olive Vinaigrette
A sophisticated starter, skillet-browned Japanese Ahi tuna fillets combine
with fresh French green lentils and chopped fresh chive vinaigrette.
Essential Ingredients Quantity
Black Olive 9 g
Chives 0.13 sprig
Lemon 0.25 ea
Lentil 0.25 tbsp
Olive Oil 25 mL
Tuna 75 g
Snow Pea Salad
Fresh snow peas, red peppers, watercress and seasonal vegetables are
perfectly tossed in a salad bowl with garlic croutons and thinly shaved
Parmesan cheese.
Essential Ingredients Quantity
Brown Sugar 1.25 g
Cherry Tomato 62.50 g
cream, Sour 3.75 mL
Green Oak-Leaf Lettuce 0.25 ea
Lemon Juice 7.50 mL
Mayonnaise 3.75 g
Olive Oil 7.50 mL
Red Pepper 0.25 ea
Snow Pea 50 g
Watercress Sprig 15 g
Optional Ingredients Quantity
Cheese, Parmesan 5 g
Cream of Asparagus Soup
Pureed soup is stirred with creme fraiche and seasoned with salt and pepper,
then brought to the boil with butter. Asparagus tips are served as a garnish.
Essential Ingredients Quantity
Asparagus 227 g
Butter 10.50 g
Chicken Broth 300 mL
Creme Fraiche 29.50 mL
Lemon 0.13 ea
Onion 0.25 ea
Vegetable with Basil and Garlic Soup
Minced and mashed garlic are blended with basil abd added to the pancetta,
which in itself consists of cheese rinds, squash, potato, thymes and bay
leaves.
Essential Ingredients Quantity
Bacon 1 slice
Basil 0.50 bunch
Bean 52.50 g
Carrot 0.38 ea
Garlic Clove 0.38 tbsp
Onion 0.13 ea
Potato 20 g
Spinach 17.50 g
Water 265 mL
Zucchini 0.25 ea
Optional Ingredients Quantity
Bay Leaves 0.13 bunch
Olive Oil 7.50 mL
Salt 0.25 tsp
Thyme 0.25 sprig
Cream of Broccoli Soup
Broccoli, onion and bacon cubes are sauteed in butter, and then added into a
creamy soup garnished with cream and grated Parmesan cheese.
Essential Ingredients Quantity
Bacon 0.40 slice
Broccoli 9 g
Butter 3.50 g
Cheese, Parmesan 28 g
Chicken Broth 192 mL
Cream, Whipped 60 mL
Flour 0.13 tbsp
Onion 0.25 ea
Cream of Red Bell Pepper Soup
Charred peppers are peeled and sliced then heated with shallots, garlic and
thyme until sauteed with vinegar and cayenne into a cream broth. Garnished
wtih basil.
Essential Ingredients Quantity
Bay Leaves 0.25 bunch
Cheese 15 g
Garlic Clove 0.50 tbsp
Milk 15 mL
Olive Oil 3.75 mL
Red Pepper 1.50 ea
Red Wine Vinegar 2.50 mL
Shallot 56 g
Thyme 0.25 sprig
Vegetable Stock 177 mL
Cream of Mushroom
Cubed mushrooms, chopped onions and butter are sauteed, then pureed and
seasoned with salt and pepper, then reheated and served with warm toasts.
Essential Ingredients Quantity
Chicken Broth 140 mL
Cream, Heavy 30 mL
Mushroom 5 g
Onion 0.25 ea
Potato 150 g
Salt 0.13 tsp
Creamy Potato Soup
Sauteed onions and bacon in butter combine with chopped garlic, leeks,
carrots and potatoes to form this creamy soup topped with grated cheese and
fresh herbs.
Essential Ingredients Quantity
Bacon 0.50 slice
Beef Stock 250 mL
Butter 3.75 g
Carrot 0.75 ea
Cheese 28 g
Cream, Heavy 7.50 mL
Leek 10 g
Onion 0.50 ea
Potato 110 g
Vinegar 1.25 mL
Lobster Bisque
Fresh lobster serves as the basic ingredient of this rich, thick soup. Boiled
with stock and cream.
Essential Ingredients Quantity
Butter 22.50 g
Carrot 0.25 ea
Celery 0.25 bunch
Cream, Heavy 31.25 mL
Fish Stock 250 mL
Lobster 100 g
Onion 0.25 ea
Tomato 0.50 ea
Tomato Paste 0.25 tbsp
White Wine 62.50 mL
Optional Ingredients Quantity
Bay Leaves 0.50 bunch
Brandy 15 mL
Constarch 0.50 tbsp
Parsley 1.50 tbsp
Chicken and Oyster Mushrooms
Geline chicken from the celebrated Rabelais region is harmoniously blended
with a diced vegetables brunoise and oyster mushrooms to culminate in this
elegantly roasted dish.
Essential Ingredients Quantity
Bacon 0.50 slice
Butter 5 g
Carrot 0.25 ea
Celery 0.13 bunch
Chicken 500 g
Chicken Broth 30 mL
Creme Fraiche 100 mL
Mushroom 50 g
Shallot 31.25 g
White Wine 50 mL
Optional Ingredients Quantity
Leek 15 g
Pepper 0.25 tsp
Salt 0.25 tsp
Duck with Coriander
This combination, as used in the legendary Roman Apicius' cookbook, is
prepared with Challans duck and cooked with coriander seeds and watercress.
Essential Ingredients Quantity
Apple 1 ea
Chicken Broth 62.50 mL
Coriander Seed 2.50 g
Duck Breast 113.40 g
Pepper 0.25 tsp
Salt 0.25 tsp
Watercress 10 g
Duckling with Orange and Coriander Sauce
Truss and salt-seasoned roasted duckling perfectly garnished with blanched
peeled potatoes, mushrooms and fried bacon dice, braised in peanut oil and
coated with coriander sauce.
Essential Ingredients Quantity
Butter 30 g
Carrot 0.50 ea
Chives 0.25 sprig
Coriander Seed 30 g
Duckling 453.60 g
Honey 37.50 mL
Onion 0.25 ea
Orange 1 ea
Salt 0.25 tsp
White Wine Vinegar 12.50 mL
Eggplant, Zucchini, Red Pepper and Parmesan Torte
This famous torte is baked with choice ingredients until custard is puffed and
golden brown and topped with freshly grated Parmesano-Reggiano.
Essential Ingredients Quantity
Butter 5 g
Cheese, Parmesan 28 g
Cream, Heavy 40 mL
Egg 0.50 ea
Eggplant 0.30 ea
Milk 40 mL
Olive Oil 20 mL
Red Pepper 0.60 ea
Tomato 2 ea
Zucchini 0.60 ea
Mixed Casserole of Pork
Acacia honey is added to a lean pork rib browned in peanut oil. Lightly
browned pearl onions and potato slices with finely scattered chopped chives
round out this excellent dish.
Essential Ingredients Quantity
Carrot 0.25 ea
Coriander Seed 1.25 g
Honey 18.75 mL
Onion 0.25 ea
Peanut Oil 125 mL
Pork Back Rib 122.50 g
Potato 64 g
Red Wine 87.50 g
Sherry Wine Vinegar 50 mL
Veal Stock 75 mL
Quails with Figs and Savoy Cabbage
This dish brings out the best in traditional European cuisine by using
farm-raised quails and the best Turkish figs.
Essential Ingredients Quantity
Beef Stock 10 mL
Butter 65 g
Cabbage 150 g
Carrot 0.50 ea
Celery 0.25 bunch
Fig 1 ea
Garlic Clove 0.25 tbsp
Onion 0.25 ea
Quail 1.50 ea
Red Wine 125 mL
Saddle of Lamb in Spiced Pastry
Succulent roast lamb loins, stuffed with mushrooms, are elegantly hidden
within a crisp pastry covering and seasoned with herbs, is a rare culinary
surprise.
Essential Ingredients Quantity
Butter 35 g
Cinnamon 2 tsp
Lamb Sirloin 226.80 g
Mushroom 25 g
Olive Oil 60 mL
Onion 0.25 ea
Pastry 1.25 sheets
Red Pepper 0.25 ea
Shallot 50 g
Sherry Wine Vinegar 10 mL
Stuffed Peppers
Stuffed peppers halves with sausage mixture are baked until tops are brown.
Garnished with rosemary sprigs.
Essential Ingredients Quantity
Black Pepper 0.13 tsp
Egg 0.13 ea
Italian Sausage 3 oz
Parsley 0.66 tbsp
Red Onion 0.25 ea
Red Pepper 1 ea
Rosemary 0.13 tbsp
Salt 0.09 tsp
Zucchini 0.25 ea
Veal Chops with Capers
Blanched calf sweetbreads accompany endive-wrapped chopped onions and cream,
topped off with a healthy portion of capers.
Essential Ingredients Quantity
Butter 25 g
Caper 15 g
Carrot 0.25 ea
Garlic Clove 0.50 tbsp
Onion 0.25 ea
Sherry Wine Vinegar 25 mL
Veal Chop 90.72 g
Veal Stock 125 mL
Vegetable Oil 50 mL
Chicken Marinated in Garlic
Delicately baked chicken halves in oil and lime juices are then barbecued with
Mexican chillies and garlic.
Essential Ingredients Quantity
Artichoke 45 g
Chicken 208 g
Garlic Clove 1 tbsp
Lime Juice 10 mL
Olive Oil 20 mL
Onion 0.16 ea
Orange 0.25 ea
Salt 0.13 tbsp
Fish Wellington
Fish fillets are butter-fried with onions till golden-brown, then individually
hand-wrapped in pastry and served with the Wellington.
Essential Ingredients Quantity
Bread Crumbs 5.80 g
Butter 6.67 g
Dill 0.33 tbsp
Egg 0.16 ea
Eggplant 0.50 ea
Onion 0.50 ea
Pastry 4 sheets
Red Pepper 0.33 ea
White Fish Fillet 100 g
Fish with Garlic Breadcrumbs
Breadcrumbs and parsley are scattered on top of this fish, then baked with
butter and garlic until the fish turns fluffy-white and soft.
Essential Ingredients Quantity
Bread Crumbs 80 g
Butter 18.75 g
Garlic Clove 0.75 tbsp
Parsley 0.25 tsp
Salt 0.25 tsp
White Fish Fillet 180 g
Grilled Lamb Chops with Mint
Lamb chops basted with sherry vinegar, brown sugar and pepper to taste and
simmered in oil, and then served with a sprinkle of mint leaves.
Essential Ingredients Quantity
Brown Sugar 3.50 g
Lamb Chop 2 slices
Mint Leaf 0.25 bunch
Pepper 0.13 tsp
Salt 0.13 tsp
Sherry Wine Vinegar 11.25 mL
Vegetable Oil 11.25 mL
Grilled Summer Lobster
Using the traditional chef's technique of splitting the lobsters live ebsures
the freshest possible flavor for this grilled lobster in sauce.
Essential Ingredients Quantity
Butter 20 g
Cilantro 1 tbsp
Garlic Clove 3 tbsp
Ginger 1 tsp
Lime Juice 7.50 mL
Lobster 454 g
Olive Oil 59 mL
Onion 0.50 ea
Peanut Oil 30 mL
Salt 0.38 tsp
Grilled Veal Chop with Bacon and Cheese
Veal fillets are individually incised and stuffed with bacon slices and cheese
and seasoned with salt and pepper, then cooked over a charcoal grill.
Essential Ingredients Quantity
Bacon 1 slice
Cheese, Swiss 1 slice
Cheese, Cheddar 20 g
Pepper 0.13 tsp
Salt 0.13 tsp
Veal Chop 199.60 g
Roast Leg of Rosemary Lamb
Trimmed lamb rubbed in garlic and rosemary leaf, brushed with oil and slowly
roasted. Served with fresh steamed vegetable and sherry wine gravy with
remaining basting oil.
Essential Ingredients Quantity
Broccoli 90 g
Garlic Clove 0.50 tbsp
Lamb's Leg 226.80 g
Lemon 0.25 ea
Mint Leaf 0.25 bunch
Pepper 0.13 tsp
Rosemary 1 tbsp
Salt 0.13 tsp
Vegetable Oil 20 mL
Salmon Wellington
The dish that prompted chefs worldwide to describe as a lardaceous dish that
is rich beyond reason. The pastry-wrapped salmon is the ultimate dinner-party
fare.
Essential Ingredients Quantity
Butter 28 g
Egg 0.25 ea
Pastry 1 sheet
Salmon 168 g
Shallot 21 g
Tarragon 0.50 sprig
White Wine 29.50 mL
White Wine Vinegar 29.50 mL
Grilled Eggplant and Mozzarella Sandwiches
Oil-sprayed grilled eggplants are mixed with cheese slices, arugula, tomatoes
and basil. A sprinkle of pine nuts top off this great recipe.
Essential Ingredients Quantity
Arugula 1 bunch
Balsamic Vinegar 5.62 mL
Basil 0.50 bunch
Cheese, Mozzarella 28 g
Eggplant 1 ea
Garlic Clove 0.25 tbsp
Pine Nut 0.50 tbsp
Tomato 0.50 ea
Macaroni and Cheese with Tomatoes
Dry mustard, flour and milk are added to cheese and stirred until melted over
saucepan, then mixed with macaroni and arranged with a sprinkle of bread
crumbs, the baked and served.
Essential Ingredients Quantity
Bread Crumbs 4.50 g
Butter 3.50 g
Cheese, Cheddar 56 g
Flour 0.25 tbsp
Macaroni 28 g
Milk 60 mL
Mustard 0.02 tsp
Salt 0.02 tsp
Tomato 0.50 ea
Grilled Salmon Steak with Lemon Butter
Lemon butter serves as seasoning for these salmon steaks, grilled over high
heat until red. Garnished with lemon wedges.
Essential Ingredients Quantity
Butter 7 g
Lemon Juice 2.50 mL
Parsley 0.13 tbsp
Pepper 0.13 tsp
Salmon 100 g
Salt 0.13 tsp
Vegetable Oil 3.75 mL
Roasted Double Veal Chops
A special two-rib chop cut of beautifully tender veal is the perfect dinner
course for meat lovers.
Essential Ingredients Quantity
Bacon 1 slice
Butter 2 g
Garlic Clove 0.16 tbsp
Olive Oil 2.50 mL
Parsley 0.16 tbsp
Thyme 0.20 sprig
Veal Chop 272.16 g
Veal Stock 40 mL
White Wine 20 mL
Delicate Coffee Parfait
An exquisite Italian meringine combined with fine parfait and gourmet roasted
coffee extract, sprinkled with confectioner's sugar and patiently glazed
twice.
Essential Ingredients Quantity
Cocoa Powder 30 g
Coffee Ice-Cream 113.60 g
Cream, Heavy 125 mL
Egg Whites 0.50 tbsp
Egg Yolk 2 ea
Rum 10 mL
Sugar 71.25 mL
Nougat Parfait with Honey
Covered with dark winter honey, the pine nuts and strawberry sauce obtain
maximum flavor.
Essential Ingredients Quantity
Cream, Heavy 83.33 mL
Egg Whites 0.83 tbsp
Grand Marnier 16.66 mL
Honey 16.66 mL
Lemon 0.08 ea
Pine Nut 1 tbsp
Strawberries 133 g
Sugar 38.33 g
Strawberries Jubilee
Rekindling the flames of flambeing, this dramitic dish uses famed Bavarian
strawberries set a flame.
Essential Ingredients Quantity
Brandy 15 mL
Cornstarch 0.25 tbsp
Lemon 0.25 ea
Strawberries 170 g
Sugar 30 g
Vanilla Bean 0.13 ea
Vanilla Ice-Cream 113.60 g
Water 90 mL
Fruit Sherbet
Fresh pear chunks are pureed and placed to chill. Served with a healthy
helping of fruits and berries.
Essential Ingredients Quantity
Apple 0.50 ea
Banana 0.25 ea
Blueberries 30 g
Kiwi 0.25 ea
Mango 0.25 ea
Sugar 10.50 g
Vanilla Extract 0.13 tsp
Water 24 mL
Seafood Quiche
Firm, fresh brill fillet mixed with small green lentils from the French region
of Puy-en-Velay. Topped with encrusted with bay leaves.
Essential Ingredients Quantity
Butter 7.50 g
Cheese, Cheddar 22.50 g
Crab 0.25 ea
Cream, Heavy 31.25 mL
Egg 0.75 ea
Flour 0.25 tbsp
Milk 31.25 mL
Pastry 0.50 sheet
Prawns 25 g
Scallop 25 g
Optional Ingredients Quantity
Cheese, Parmesan 3.75 g
Chocolate Walnut Pie
This is the variation of a classic pecan pie recipe with the addition of
Venezuelan chocolate. The perfect recipe for hedonistic palates, where
calorie count comes second to sheer flavor.
Essential Ingredients Quantity
Butter 3.75 g
Chocolate 14 g
Cream, Whipped 10 mL
Egg 0.38 ea
Flour 5 tbsp
Sugar 30 g
Vanilla Extract 0.13 tsp
Walnut 70 g
Water 100 mL
Guilt Free Cappuccino Sundaes
By using a fat free frozen yogurt instead of cream-heavy ice cream, this
sundae is a guilt free treat catering to the calorie-conscious clientele but
is equally tasty for anyone.
Essential Ingredients Quantity
Chocolate Wafer Cookie 25 g
Cocoa Powder 30 g
Coffee Ice-Cream 113.60 g
Sugar 28 g
Vanilla Yogurt 56.70 g
Water 40 mL
Peaches with Shortcake Topping
Similar to cobbler, but endowed with more topping, this fabulous shortcake is
crowned with cinnamon, slightly crisp on the outside and delicate within. Made
with fresh peaches.
Essential Ingredients Quantity
Baking Powder 0.18 tsp
Butter 2 g
Cream, Whipped 30 mL
Egg 0.13 ea
Flour 3 tbsp
Lemon Juice 1.80 mL
Peach 185 g
Sugar 15 g
Vanilla Extract 0.13 tsp
Vanilla Ice-Cream 113.60 g
Optional Ingredients Quantity
Cinnamon 0.13 tsp
Salt 0.06 tsp
Almond Waffles with Strawberries
A crunchy delight for the tastebud, this treat is made with small, round
strawberries and almond cream between layers of almond waffles.
Essential Ingredients Quantity
Almond 30 g
Cream, Whipped 47.50 mL
Olive Oil 10 mL
Strawberries 150 g
Sugar 62.50 g
Water 25 mL
Devil's Food Cake with Brown Sugar Buttercream
This unique flavor of this rich chocolate cake is terrific the day it's
baked but becomes even deeper over time. Made with imported buttercream.
Essential Ingredients Quantity
Baking Powder 0.13 tsp
Brown Sugar 50 g
Butter 56 g
Cocoa Powder 18 g
Egg 1 ea
Flour 2 tbsp
Milk 6 mL
Sugar 18 g
Vanilla Extract 0.50 tsp
Water 50 mL
Optional Ingredients Quantity
Lemon Juice 2.50 mL
Salt 0.25 tsp
Mango Fans with Vanilla Ice-Cream
The successful combination of mango and passionfruit: complementing without
overpowering. A refreshing way to enjoy tropical fruits. Served with vanilla
ice cream.
Essential Ingredients Quantity
Egg Yolk 0.50 ea
Mango 0.50 ea
Milk 50 mL
Passionfruit 2.50 ea
Sugar 12.50 g
Vanilla Ice-Cream 113.60 g
Mocha Ice-Cream Sundaes
Gourmet coffee ice cream delicately balanced with traces of ground Mocha meld
into the perfect sundae.
Essential Ingredients Quantity
Cocoa Powder 10 g
Coffee Ice-Cream 113.60 g
Cream, whipped 40 mL
Raspberries 37.50 g
Strawberries 30 g
Vanilla Ice-Cream 113.60 g
Strawberry-Lemon Curd Tart
An elegant tart with a cookie-like crust, this famous recipe is prepared with
choice Bavarian strawberries.
Essential Ingredients Quantity
Butter 17 g
Cream, Whipped 5 mL
Egg 0.20 ea
Egg Yolk 0.10 ea
Flour 2.50 tbsp
Lemon 0.20 ea
Lemon Juice 4.50 mL
Strawberries 135 g
sugar 15 g
------------------------------------------------------------------------------
[A] Contact Information
Hey, what do you know, it looks just like my previous legal things, cause I'm
too lazy to make another one. That block button is mighty fun to use.
******************************************************************************
Before you E-Mail me, read the guide first. If the answer is not in here, then
E-Mail me. If it is, don't bother as I won't reply.
******************************************************************************
To contact me, e-mail me at
hillsdragon13 [at] hotmail [dot] com
Replace at with @ and dot with .
Don't add me to MSN Messenger List because if I don't know you, I won't accept
you, simple as that.
E-Mail me (and anyone else you want to e-mail) with courtesy and respect as
we are living people like you. Have a title of what you are sending so I know
what is going on. If you try to send attachments, I won't open them so stick
the information in the E-Mail.
Please write in English or anything close to it. It can't understand foreign
languages so please don't give me a page long quite in Mexican or Antarctic
penguin language cause I don't understand.
Don't write in sloppy English. I mean, who the hell would understand "Hwo Od
Yoi Di Tjih Ni Tje Sdgs?" Don' be too formal, a question is not a freakin
business agreement so don't say "Dear Sir, In accordance to your Walkthrough
to the PC Game, Rest. Empire, ..." it makes me wonder if I'm talking to a
freak the President of the United States of America or Bill Gates or Donald
Trump.
I will credit you if your send me information about this game that is not in
the FAQ. I will also be grateful if you see this FAQ somewhere else other than
Gamefaqs or a site which has my permission. If you do, tell me so I can kick
their ass to Pluto and make them bounce off to the other side of the Universe.
I will not respond to:
* Spam
* Bill Gate's Spam (He gets spam of up to 4 million per day)
* Something not related with the guide
* Something already covered
* Illegal stuff, like CD-Keys and Pirated Versions
* Technical Problems
Technical Problems will not be answer as they should be sent to Maxis not me.
I didn't design the game so I shouldn't know what's wrong with it, its your
game not MINE.
------------------------------------------------------------------------------
[B] Webmaster Information
ONLY GAMEFAQS WILL HOST THIS FAQ UNTIL OTHERWISE STATED BELOW
GAMESFAQ WILL ALWAYS HAVE THE LATEST VERSIONS
YOU CANNOT HOST THIS DOCUMENT WITHOUT ASKING. SIMPLE AS THAT.
YOU CANNOT MAKE A PROFIT FROM THIS DOCUMENT LIKE SELLING IT.
This section is where you see your name. It will be long. The names are either
Board Names from the Boards or your e-mail so if your name is Bob Rob and
another Bob Rob posted the message, the First Bob Rob will not be credited so
in short, someone around the world who shares the same name as you will not
be credited for your work.
CJayC for hosting this FAQ
Enlight and Trevor Chan for developing the game
Me for making it
Hotmail for giving me the e-mail account
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------------------------------------------------------------------------------
[D] Sites FAQ is on
Current FAQ is On
www.gamefaqs.com will always have the latest versions
May be outdated
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This game is Copyright 2003 Enlight Entertainment. All Rights Reserved
This document is copyrighted by US and Canadian and Australian Laws. This FAQ
is for personal use only. This is not to be used for commercial or personal
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