icon-location Cleveland, OH
icon-recipe

Cleveland Recipe list

icon-search

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

AmericasCuisine has assembled 45 recipes from the best restaurants in Cleveland. 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 Cleveland

4 Onion, Honey & Ale Soup

Soups
Makes Approximately 16 Cups of Soup
1 each Yellow Onion
1 each Red Onion
1 each bunch of Leeks, white part only
5 each Shallots
2 tbsp Unsalted Butter
1 gallon Beef Stock
½ cup Honey
1 tbsp Rosemary, fresh & minced
12 oz Fat Head’s 3 Crowns
1 tsp Garlic, minced
icon-chevron-rightView Recipe

Chicken Coconut Lollipops

Appetizers, Chicken
Makes 16 Lollipops
1 lb Chicken, ground
1 Egg White
½ cup soft Bread Crumbs
½ cup Coconut, shredded
1 Scallion, sliced thin
2 tsp fresh Basil Chiffinade
1 tsp Chili Garlic Paste (optional)
½ tsp Salt
16 Lollipop Sticks
icon-chevron-rightView Recipe

Lump Crab Cakes

Seafood
Yields 10, 5 oz Cakes
1 lb Jumbo Lump Crab
1 lb Lump Crab
1 small Yellow Pepper, small dice
1 small Red Pepper small dice
1 tsp fresh Garlic, minced
1 tsp Shallot, minced
¼ cup Cilantro, chopped
2 tbsp Whole Grain Mustard
2 tsp Dijon Mustard
¾ cup Mayonnaise
2 Eggs
¼ tsp Cayenne Pepper
2 cup Panko Bread Crumbs
Salt & Pepper, to taste
4 tbsp melted Butter or Margarine
icon-chevron-rightView Recipe

Pan Seared Scallops with Lake Erie Creamery Chevre Risotto, Roasted Fennel & Romesco Sauce

Seafood
4 each Vine Ripe Tomatoes
1 each Red Pepper, roasted
¼ cup Garlic, roasted
1 cup Almonds, toasted
¼ cup Sherry Vinegar
2 each slices Italian Bread
¼ cup Olive Oil
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Roasted Marrow Bones with Garlic & Parsley with Buttered Toast

Veal
Serves 2-4
3-4 Veal Marrow Bones
1 tbsp Garlic, sliced ultra thin
2 tbsp Flat-Leaf Parsley, chopped
5 tbsp Unsalted Butter
1 tbap Capers
1 tsp Champagne Vinegar
½ tsp Dijon Mustard
3 tbsp Extra Virgin Olive Oil
1 Baguette
1 large Carrot
2 ribs of Celery
1 large Onion
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Spaghetti alla Carbonara with Shaved White Truffles

Pasta
Serves 2
1# 2oz. flour
5 whole eggs
icon-chevron-rightView Recipe

Stuffed Scallops Vieinas Rellenas

Seafood
Serves 6 as an Appetizer
¼ lb fresh Scallops
6 Scallops Shells or small Oven Proof Ramekins
½ cup Onions, diced small
¼ cup Red Bell Pepper, diced
1 cup of Dried Bread Crumbs
1 cup of Dry Sherry
2 tbsp of Olive Oil
2 tbsp of Whole Butter
1 cup of shredded Parmesan Cheese
icon-chevron-rightView Recipe

Tuna Niçoise

Seafood
Serves 2
12 ea Niçoise Olives
12 ea Capers
1 Tomato
3 tbsp Extra Virgin Olive Oil
3 ea Garlic Cloves, sliced
Rosemary sprig, chopped
4 oz Sashimi Grade Tuna
2 tsp Cilantro, chopped
1 Shallot, minced
Lime Oil, to taste
Salt & Pepper, to taste
1 Idaho Potato
Oil, to fry
12 ea Haricot Vert
2 ea Egg Yolks
Blended Olive Oil
⅓ cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
1 cup Red Wine
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Warm Terrine of Tuna & Foie Gras

Appetizers, Seafood
Serves 2
8 oz Foie Gras, deveined
2 cups Red Port, reduced to a syrup
2 tsp Salt
½ tsp Nutmeg
¼ tsp White Pepper

Ingredients for Tuna
3 tbsp Olive Oil
3 inch square Sushi Grade Tuna Loin block
Salt & Pepper
Port Glazed Foie Gras Torchon

Ingredients for Vinaigrette
2 Shallots, peeled & minced
½ cup Red Wine
¼ cup Red Wine Vinegar
½ cup Olive Oil
¼ bunch Chives, minced
2 sprigs Parsley, julienne
2 sprigs Chervil, julienne
Salt & Pepper
Arugula leaves
Extra Virgin Olive Oil
icon-chevron-rightView Recipe

Austin’s Rib Rub

Sauces
10 oz Paprika
4 oz Black Pepper
4 oz Cumin
4 oz Brown Sugar
4 oz Sugar
4 oz Kosher Salt
2 oz Chili Powder
icon-chevron-rightView Recipe

Baby Back Ribs

Pork
Makes 2 Racks
Austin’s Rib Rub
2 racks 2.25 Lbs. Pork Baby Back Ribs
Austin’s BBQ Sauce
Preferred wood chips soaked overnight
Note: The Rib Rub and BBQ Sauce Recipes will give you enough product for several applications. Enjoy! (These can be found under sauces)
icon-chevron-rightView Recipe

Carrot Soup with Curry & Honey

Soups
Serves 8
12 Carrots
1 tbsp Curry Powder
1 tbsp Extra Virgin Olive Oil
Salt & Pepper, to taste
1 ½ Onion
1 tbsp Garlic
2 tbsp Shallot
1 cup White Wine
1 qt Chicken Stock
½ cup Honey
2 cup Half & Half
icon-chevron-rightView Recipe

Charleston Shrimp & Grits

Seafood
Serves 4
1 cup Stone Ground Grits
3 tbsp Butter
2 cup Shrimp Stock
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Chicken in Red Wine (Coq au Vin)

Chicken
Serves 8
2 packages of Whole Chicken, broken down,
(reserve breast for another use)
3 Carrots, peeled & cut into 1” slices
3 stalks Celery, cut into 1” slices
2 Onions, diced large
12 cloves Garlic, peeled & smashed
6 sprigs fresh Thyme
2 sprigs fresh Rosemary
2 Bay Leaves
1 tbsp Black Peppercorns
2 qt Red Wine
1 qt Chicken Stock
1 qt Veal Stock
2 cup Seasoned Flour (Kosher Salt, Fresh Ground Black Pepper)
1 lb Baby Carrots, cleaned
1 package Button Mushrooms
1 tbsp Garlic, minced
Caramelized Cippolini Onions
icon-chevron-rightView Recipe

Chicken Paprikash

Chicken
Serves 10
4 lbs Bone In Chicken
4 oz Hungarian Paprika
1 tsp Granulated Garlic
3 oz Chicken Base
1½ lbs Sour Cream
½ lb Butter or Margarine
½ lb All-Purpose Flour

Ingredients for Dumplings for Paprikash
15 Eggs
1½ lbs Flour
3 oz Chicken Base
1 cup Milk
2 tbsp Olive Oil
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Chocolate Mascarpone Cheesecake

Desserts
Makes 1, 9” Cheesecake
1 lb Cream Cheese
1 lb Mascarpone
1 ¾ cup Sugar
2 tbsp Vanilla
6 Eggs
6 ½ Semi-Sweet Chocolate, melted
icon-chevron-rightView Recipe

Cream of Celery Root Soup

Soups
3 lb of Celery Root, peeled & diced
1 large Onion, diced
½ stalk of Celery
2 tbsp Celery Seed
3 cup White Wine
½ gallon Milk
1½ qt Cream
icon-chevron-rightView Recipe

Crème Brûlée

Desserts
Serves 6
28 oz Heavy Cream
1 tsp Vanilla Extract
½ each Vanilla Bean, split
4 each Egg Yolks
1 lb Sugar
icon-chevron-rightView Recipe

Cucumber Aioli

Sauces
Cucumber Aioli
1 Cucumber, peeled & seeded
1 tsp Mustard Seed
1 tsp Dill
1 tbsp Dijon
1 tsp Sea Salt
½ tsp Black Pepper
2 oz Rice Vinegar
1 oz Agave Nectar
2 cups Olive Oil
¼ cup Sour Cream
icon-chevron-rightView Recipe

Filet Oskar

Beef
Serves 2
10 oz Filet Mignon
2 spears Asparagus, blanched
2 oz Crab Meat
3 oz Bearnaise Sauce
1 pinch Fesh Parsley, chopped
icon-chevron-rightView Recipe

Gamberoni Con Aglio, Limone & Vino Blanco A Sauté of Gulf Shrimp, Garlic, Lemon & Chablis

Seafood
Serves 4
24 (15-20 count) Gulf Shrimp, peeled
3 tbsp Olive Oil
6 oz Unsalted Butter
2 Lemons, 1 wedged & 1 halved
¼ cup Chablis
8 Garlic Cloves, sliced
¼ cup Bread Crumbs, toasted
¼ tsp Paprika
1 tsp Parsley, chopped
4 sprigs Italian Leaf Parsley
Salt & Pepper, to taste
Flour, for dusting
icon-chevron-rightView Recipe

Greek Chicken Skewers

Appetizers, Chicken
Serves 6
12 1 oz Chicken Breast Strips
12 bamboo or stainless steel Skewers
Juice of 1 Lemon
2 tbsp fresh Oregano leaves, chopped 1 tbsp fresh Parsley, chopped
1 tsp Black Pepper
1 tbsp Kosher Salt
2 Garlic Cloves
1 Shallot
3 tbsp Virgin Olive Oil

Ingredients for Dipping Sauce
¼ cup Greek Yogurt
¼ cup Sour Cream
¼ cup minced cucumber
1 tsp Kosher Salt
1 tsp Red Sumac
1 Garlic Clove, minced
1 tsp Mint Leaves, chopped
icon-chevron-rightView Recipe

Grilled Flank Steak with Chimichuri, Asparagus & Potato Hash

Beef, Vegetables
Serves 4
1/4 cup fresh Cilantro Leaves & Stems
1 each Bay Leaf, crushed
1 tsp Cumin, ground
1 tsp Oregano, dried
1 tsp Thyme, dried
1 tsp Cracked Black Pepper
1 tsp Kosher Salt
2 tbsp Spanish Onion, diced
2 tbsp Garlic, chopped
1/ 4 cup White Wine Vinegar
4 oz Olive Oil
icon-chevron-rightView Recipe

Guinness Chocolate Cake

Desserts
2 cup Flour
1 cup Cocoa Powder
1 ½ tsp Baking Powder
1 ½ Baking Soda
1 tsp Kosher Salt
2 cup Sugar
1 ½ Guinness
2 Eggs
1 Egg Yolk
1 cup 2% Milk
1 stick Butter, melted
icon-chevron-rightView Recipe

Lamb Rack

Lamb
Serves 1
13 oz Herb de Provence Base, minors only
2 cup Olive Oil
2 tbsp Garlic, freshly minced
½ cup Lemon Juice, fresh
icon-chevron-rightView Recipe

Little Delicious Sushi Roll

Seafood
Makes 1 Roll
½ cup Sushi Rice, cooked
1 piece Seaweed Nori Roll
1 tbsp Cream Cheese
1 tsp Avocado
¼ cup Cucumber Sticks
4 oz Spicy Tuna
icon-chevron-rightView Recipe

Little Delicious Sushi Roll

Seafood
½ cup Sushi Rice, cooked
1 piece Seaweed Nori Roll
1 tbsp Cream Cheese
1 tsp Avocado
¼ cup Cucumber Sticks
4 oz Spicy Tuna
icon-chevron-rightView Recipe

Lobster & Shrimp Stuffed Cod

Seafood
Serves 1
1 6 oz Cod filet
¼ tsp Salt & Pepper mix
3 oz Lobster & Shrimp Stuffing
2 oz Water
5 pcs Asparagus
1 tbsp Olive Oil
2 oz Garlic Sauce
1 tsp Lemon Juice (fresh)
¼ tsp Chives, minced
½ tsp Brunoise Tomato
icon-chevron-rightView Recipe

Lobster & Shrimp Stuffed Cod

Seafood
Serves 1
½ lb Lobster, raw, large dice ¾”
1½ oz Whipped Butter
½ tsp Salt & Pepper mix
½ lb Shrimp, 91/110
4 oz Three Cheese Sauce
½ oz Basil, chopped (fresh)
1 tbsp Lemon Zest (fresh)
1 tbsp Lemon juice
2 oz Panko
icon-chevron-rightView Recipe

Lobster & Shrimp Stuffing

Seafood
Yields 9 Portions
½ lb Lobster, raw, large dice ¾”
1½ oz Whipped Butter
½ tsp Salt & Pepper mix
½ lb Shrimp, 91/110
4 oz Three Cheese Sauce
½ oz Basil, chopped (fresh)
1 tbsp Lemon Zest (fresh)
1 tbsp Lemon juice
2 oz Panko
icon-chevron-rightView Recipe

Manhattan Roll

Rice
Serves 8 pieces per roll
3 cups Japanese Premium Sushi Rice
3½ cups Water
1/3 cup Rice Vinegar
Lemon Juice
1½ tbsp Salt
1 tbsp Sugar
icon-chevron-rightView Recipe

Maple Brined Pork Tenderloin

Pork
Yields: 2-3 Whole Pork Tenderloins
1 White Onion, julienned 4 whole Rosemary Sprigs 1 cup Kosher Salt 1 cup Granulated White Sugar 1 cup Ohio Maple Syrup 1 cup Soy Sauce 2-3 Pork Tenderloin
icon-chevron-rightView Recipe

Mild BBQ Sauce

Sauces
Makes 22 Cups
1 lb Margarine
2.25 cups Worcestershire
2.25 cups Soy sauce
.375 g Molasses
2 oz Honey
2 oz Garlic, granulated
2 oz Onion salt
2 oz Black Pepper
2 oz Chili Powder
1 oz Lemon Pepper
1 oz Cumin
96 oz Ketchup
icon-chevron-rightView Recipe

Moule Frites

Appetizers, Seafood
Serves 12
½ lb PEI Mussels
3 oz Buttermilk Blue Cheese
2 oz Slab Bacon, cut into ¼" cubes
2 oz Butter
1 small Shallot, diced
2 Garlic Cloves, minced
1 tbsp Fresh Parsley, chopped
French Fries or Grilled Bread
8 oz Amber Lager/Ale (not hoppy)
icon-chevron-rightView Recipe

Paella

Rice
Servings 4
½ cup Extra Virgin Olive Oil
2 cup Long Grain Rice
1 cup Tomato Juice
4 cup Chicken Stock
½ tsp Saffron
1 whole Green Pepper, diced medium
1 whole Red Pepper, diced
1 whole Spanish Onion, diced
3 clove Garlic, diced
1 tsp Spanish Paprika
2 large Tomatoes, diced
½ 3 lb Chicken, cut in 4 pieces
½ lb Chorizo Rope Sausage
½ lb Scallops
12 pieces Prince Edward Island Mussels
8 pieces Middle Neck Clams
½ lb 16-20 Shrimp, peeled & deveined
2 1.25 lb Lobsters, whole
2 Bay Leaves
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Pork Tenderloin Stuffed with Gruyère & Dates on Creamy Cheese Grits

Pork
Serves 6-8
1 Berkshire Pork Tenderloin
4 oz Gruyère cheese, cut into ¼” x ¼”x 1” long strips
8 slices 13-17 Peppered Mable Bacon
6 oz fresh Chorizo Sausage
5 Medjool Dates, pitted
Salt & Pepper
Cooking Spray
icon-chevron-rightView Recipe

Saffron Risotto Cakes

Rice, Sides
Serves 10
1½ tsp Kashmir Saffron, steeped in ¼ cup cold water
2 tbsp Virgin Olive Oil
2 cups Arborio Rice
6 cups Chicken Stock
1 tbsp Shallot, minced
1 tbsp Garlic, minced
1 tsp Black Pepper
1 cup Seasoned Flour
2 tsp Kosher Salt
3 Eggs
2 cups Italian Bread Crumbs
1 cups Panko Bread Crumbs
1 cup Heavy Whipping Cream
6 cups shredded Provolone
2 cups grated Parmesan Cheese
1 cup Marinara Sauce
icon-chevron-rightView Recipe

Scallop Mousse in Phyllo Cups

Appetizers, Seafood
1 box Phyllo Dough
1 stick Butter, melted
¼ cup Shallots, chopped
1 cup Cream
2 ½ lb Scallops
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Scallops

Seafood
Serves 4
16 large Scallops, (u-10) Diver Scallops
4 lb fresh Spinach, picked
2 cup Balsamic Vinegar
1 tbsp Garlic, chopped
2 tbsp Olive Oil
2 tbsp Butter
¼ cup White Wine
Salt & Pepper
icon-chevron-rightView Recipe

Scallops

Seafood
Serves 4
16 large Scallops, (u-10) Diver Scallops
4 lb fresh Spinach, picked
2 cup Balsamic Vinegar
1 tbsp Garlic, chopped
2 tbsp Olive Oil
2 tbsp Butter
¼ cup White Wine
Salt & Pepper
icon-chevron-rightView Recipe

Seared Bronzino with Roasted Tomato & Fennel Couscous

Seafood
Serves 2-4
2 whole 10-12 oz Sea Bass (Bronzino)
1 cup Israeli Couscous
3 oz RomaTomatoes, roasted
3 oz Fennel Bulb, with leaves for garnish
2 oz Extra Virgin Olive Oil
½ oz Garlic, chopped
2 oz Red Onion, chopped
3 oz Peperonata
4 oz White Wine
Salt & Pepper
icon-chevron-rightView Recipe

Shrimp in Coconut Sauce (Camarao com Molho de Coco)

Seafood
Serves 2
1 lb peeled Shrimp 16-20 ct, to the lb
1 medium Onion, sliced thin
1 small Green Bell Pepper, sliced
1 small Red Bell Pepper, sliced
2 small Tomato, sliced
1 tsp of raw Garlic, chopped
¼ cup of Cilantro, chopped
3 tbsp of Olive Oil
1 cup of Coconut Milk
1 tbsp of Spanish Paprika
crushed Red Pepper, to taste
Salt & Pepper, to taste
icon-chevron-rightView Recipe

Spaghetti alla Carbonara with Shaved White Truffles

Pasta
Serves 2
1 lb 2 oz Flour
5 whole Eggs
icon-chevron-rightView Recipe

Thai Seafood Fricassee with Vermicelli Noodles, Green Curry & Coconut Milk Broth,Shiitake Mushrooms

Seafood, Soups
Serves 4
2 tbsp Fish Sauce
1 tbsp Brown Sugar
3 can Coconut Milk
2 tbsp Grated Ginger
2 tbsp Green Curry Paste
4 Lime Leaves
Salt & Pepper
icon-chevron-rightView Recipe

Warm Steak Salad

Appetizers, Beef, Salads
Serves 4
1 small head Fresh Spinach, washed & torn
1 small head Romaine Lettuce, washed & torn
1 small head Iceberg Lettuce, washed & torn
1½ cups Mushrooms, sliced
2 tbsp Clarified Butter
12 2 oz. Tenderloin Medallions
3 tsp Sesame Seeds, toasted
1 Red Onion, large (sliced 1/8" thick to yield 20 slices)
Oriental dressing (see recipe in Sauce Section)
icon-chevron-rightView Recipe