Dallas Recipe list


We have curated a long list of recipes from some of the top chef's in Dallas. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 26 recipes from the best restaurants in Dallas. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Dallas

Bucatini Alla Pescatora

Serves 4
5 oz. Bucatini fresh pasta
4 oz. Chilean seabass (diced)
2 oz. Red fish (diced)
2 oz. calamari
12 little neck clams
4 gulf shrimp
16 oz. tomato sauce
1 oz. minced garlic
6 oz. white wine
1 teaspoon crushed red pepper
2 oz. basil chiffonade
2 oz. olive oil
Salt and pepper to taste
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Caldo de Rez

6 pieces of beef rib, trimmed, cut 4" x 1½"
1 lb. of rib roast, cut into 1" cubes
1 tablespoon of beef base
1 cup of chicken stock2 yellow squash, sliced into ¼" pieces
2 carrots, sliced into 1" pieces
6 small red potatoes, whole
2 large yellow corn, cut into 6 pieces
½ head of green cabbage, sliced thin
2 jalapeño peppers, diced
1 teaspoon of salt
1 tablespoon of black pepper
2 gallons of water
¼ cup of garlic
2 small bay leaves
½ cup of chopped cilantro
½ cup of chopped yellow onion
½ cup long green pepper, chopped
½ cup ripe tomatoes, chopped
2 green squash, sliced into ¼" pieces
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Chicken Tikka Masala

1 lb. chicken breast
6 tablespoons yogurt
1 teaspoon red chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon cumin powder
1 teaspoon coriander powder
5 teaspoons lemon juice
salt to taste
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Chimichurri Sauce

¾ cup olive oil
¼ cup wine vinegar
½ cup finely chopped onion
¼ cup minced parsley
1 teaspoon chopped oregano
¼ teaspoon cayenne
1 ¼ teaspoon salt
1 teaspoon black pepper
3 to 4 cloves of minced garlic
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Chipotle Cheese Swiss Fondue

3 ½ cups (14oz.) shredded swiss cheese
2 tablespoons all-purpose flour
1 cup white wine
2 teaspoons finely chopped garlic
4 teaspoons finely chopped chipotle chile
2 tablespoons chopped bacon
1 teaspoon freshly ground pepper
1 tablespoon chopped scallions
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Chocolate Lava Cake

12 oz. semi-sweet chocolate
12 oz. butter
6 eggs
1 cup sugar
⅔ cup flour
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Serves 4
16 oz. of pomodoro sauce
8 oz. of dry white wine
1 tablespoon of roughly chopped fresh basil
1 tablespoon of capers (drained)
8 oz. of cleaned shrimp
8 oz. of mussels
8 oz. of scallops
8 oz. of fresh salmon (sliced thin)
8 oz. of fresh tilapia (sliced)
Sliced & toasted natural bread or rustic Italian bread
1 oz. of kalamato olives (sliced)
¼ teaspoon of cayenne pepper or dry red pepper
8 oz. of calamari, cleaned & sliced
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Crab Cake with Peach & Mint Relish

5 oz. crab meat
2 oz. peach and mint relish
.05 oz. micros greens
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Grilled Gulf Shrimp with Pickled Watermelon-Red Onion Salad

Serves 2
16-20 shrimp, peeled and de-veined 2 tablespoons olive oil 1 shallot clove, very finely minced 1 tablespoon Italian parsley chopped fine
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Jalapeño Poppers

3 large jalapeños
¼ package cream cheese
2 oz. imitation crab stick
1 tablespoon Japanese mayo
½ box tempura batter mix
oil for frying
salt & pepper to taste
sesame seeds (optional)
sweet soy sauce (optional)
sriracha sauce (optional)
shredded diakon for garnish (optional)
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Mushroom & Goat Cheese Strudel with Organic Texas Shiitakes

¼ cup olive oil
1 lb. mushrooms, organic Texas shiitakes
2 tablespoons butter, unsalted
½ cup sherry liquor
1 tablespoon garlic, peeled, minced
2 tablespoons salt & pepper, black, fresh ground
2 tablespoons herbs, thyme, chopped
2 tablespoons chives, sliced, thin
4 oz. Texas goat cheese, crumbled
1 puff pastry, thawed
1 egg, beaten with small amount of water
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Orange Maple Pork with Morita Sauce and Mindongate Radish

4 lb. Cargill pork butt, skinless, boneless
2 cup orange juice
2 cup maple syrup
3 tablespoons salt
2 tablespoons pepper
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Pad Thai

½ lime
1 egg
4 teaspoons fish sauce
3 garlic cloves minced
½ teaspoon ground dried chili pepper
½ teaspoon ground pepper
½ teaspoon shallot minced
2 tablespoons sugar
2 tablespoons tamarind
½ package (8oz.) Thai rice noodles
2 tablespoons vegetable oil
½ - ¼ lb. of shrimp
1/3 cup of tofu – extra firm
1½ cups Chinese green chives
2 tablespoons peanuts
1⅓ cups bean sprouts
1 tablespoon preserved turnip
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Pan Seared Salmon Filet

a Serving of 1
3 oz Green Beans
2 oz Fingerling Potatoes
1 oz Grape Tomatoes
1 oz Kalamata Olives
1.5 oz Mustard Vinaigrette

Ingredients for Salmon

7 oz Salmon Filet
Kosher Salt
fresh ground Black Pepper, to taste
1/2 tbsp Olive Oil
chopped Parsley
1/2 Lemon, garnish
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Pan-Seared Salmon Fillet

3 oz. of blanched haricot vert
2 oz. of blanched, sliced ½” fingerling potatoes
1 oz. grape tomatoes cut in half lengthwise
1 oz. kalamata olives, pitted and cut in half
1½ fl. oz. of mustard vinaigrette
7 oz. of skinless salmon fillet
1 pinch of kosher salt
1 pinch of black ground pepper
½ tablespoon of olive oil
½ teaspoon of chopped parsley
1 lemon, cut in half
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Pickled Green Tomatoes

Makes 2 Quarts
1 lb. completely green tomatoes (no hint of ripening)
6 cups water
¼ cup pickling lime
1 medium yellow onion (julienned)
1 ¼ cups apple cider vinegar
1 ¼ cups sugar
1 tablespoon pickling salt
2 teaspoons yellow mustard seed
½ teaspoon celery seed
¼ teaspoon whole black peppercorns
½ teaspoon whole allspice
1 pinch turmeric
1 pinch ground cinnamon
4 whole cloves
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Pomegranate Shrimp

4 jumbo tiger shrimp
2 cloves of garlic
2 oz. of pomegranate syrup
2 tablespoon of olive oil
1 oz. white wine
1 pinch of chili powder
1 pinch of salt & pepper
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Pumpkin Cheesecake

Serves 12
12 oz. granulated sugar
2½ lbs. cream cheese
5 whole eggs
11 oz. pumpkin purée
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon corn starch
4 ounces sour cream
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
½ teaspoon cloves, ground
1 teaspoon nutmeg, ground
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Roasted Fish with Coconut-Curry Sauce

Serves 4
1½ cups unsweetened coconut milk
1½ tablespoons yellow curry paste
2 chopped serrano chili peppers
2 tablespoons fish sauce
2 tablespoons agave
1 tablespoon minced fresh ginger
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Serves 12
1 boneless lamb leg, netted, 6-8 pounds
4 oz. olive oil
12 garlic cloves, peeled & sliced in small slivers
4 tablespoons rosemary leaves, stemmed & chopped, split in half
2 tablespoons cracked black pepper
3 tablespoons kosher salt
4 oz. whole butter, melted
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Sautéed Swordfish with Avocado, Fresh Crab & Red Chile Vinaigrette

Serves 2
(2) 8 oz. swordfish steaks, 1” thick, no skin
1 avocado, peeled, ½” dice
6 oz. fresh crab meat, no shells
1 tablespoon red pepper, very fine dice
1 tablespoon serrano pepper, very fine dice
1 tablespoon red onion, very fine dice
4 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
6 tablespoons olive oil
1 tablespoon sambal chili sauce
1 pinch kosher salt
2 tablespoons cilantro, chopped
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Shiner Bock Braised Short Ribs with Mascarpone Polenta & Brussels Sprout Leaves

4 bone-in beef short ribs
2 yellow onions, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 bulb fennel, chopped
4 bay leaves
2 heads garlic, cut in half
10 sprigs thyme
2 qts. Shiner Bock beer
2 qts. chicken stock
1 tablespoon black peppercorns
kosher salt and olive oil as needed
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The Famous French Room Crab Cake Lobster Sauce, Tomato Jam

6 very ripe tomatoes
1 teaspoon olive oil
1 tablespoon rice wine vinegar
1 teaspoon ginger
2 tablespoons sugar
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The Grape’s Famous Mushroom Soup

Serves 16
2½ lbs. button mushrooms, washed and chopped
1 large onion, small dice
2 cloves garlic, crushed and minced
1 dry bay leaf
1 sprig fresh thyme
¼ cup dry sherry (optional)
½ lb. unsalted butter (2 sticks)
1 cup all purpose flour
3 qt. beef broth or stock, or equivalent
2 cups heavy cream
½ teaspoon ground nutmeg
salt and pepper to taste
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Toro Tartar with Caviar and Wasabi Pepper Sauce

Appetizers, Beef
Serves 4
3 tablespoons powdered Wasabi
2 tablespoons and 1 teaspoon water
2 tablespoons soy sauce
2 tablespoons low sodium soy sauce
8 tablespoons Dashi
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Tournedos Felix Faure ~ Beef Tenderloin with Black Peppercorn and Mushroom Sauce

A Serving of 4
4-8 oz Beef Tenderloin 2 tsp Salt 4 tsp Course Black Peppercorns 2 cups dice Mushrooms 1 tbsp Olive Oil 1/4 cup Butter 1/2 cup of Cognac 1/2 cup Veal Stock 3/4 cup Heavy Cream
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