Tuesday, February 28, 2006

Famous Recipes - Nutties

NUTTIES
 
2 CUPS ROLLED OATS
1 CUP SELF-RAISING FLOUR
3/4 CUP SUGAR
175G [ 6 1/4 OZ ] BUTTER
1 DESSERTSPOON SYRUP
1 TEASPOON BI-CARB SODA [ BAKING SODA ]
2 TABLESPOONS BOILING WATER
PINCH OF SALT
 
MIX DRY INGREDIENTS IN BOWL. MELT BUTTER, SYRUP WITH
BOILING WATER ON STOVE. ADD SODA AND MIX WELL.
ADD TO DRY INGREDIENTS - MIX WELL.
PUT LARGE  TEASPOONS OF MIXTURE ON TRAY AND BAKE
IN MODERATE OVEN UNTIL GOLDEN BROWN.


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Re: Famous Recipes - Chicken Fajita Casserol

Thank you all for thr reciepes and I will send some very soon justmoved and I promise ill send some thanks and appreciated it so much

rosemary weliever <rweliever62@hotmail.com> wrote:



Chicken Fajita Casserole


Serves 4.

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
2 medium red, green and/or yellow bell peppers, cut into strips
1 cup water
1 tablespoon all-purpose flour
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
Pinch cayenne or to taste
2 flour tortillas, cut into 3/4-inch strips
1 envelope onion soup mix
Garnish: shredded lettuce, chopped tomatoes, shredded Cheddar cheese

In 12-inch skillet, heat oil over medium-high heat and cook chicken
with peppers, stirring occasionally, 5 minutes or until chicken is
almost done and peppers are crisp-tender. Stir in onion soup mix
blended with water, flour, chili powder, cayenne and garlic powder.
Bring to a boil over high heat. Reduce heat to low and simmer
uncovered, stirring occasionally, 3 minutes or until chicken is done
and sauce is thickened.

To serve, turn into serving dish, then top with tortilla strips.
Garnish, if desired, with shredded lettuce, chopped tomatoes and
shredded Cheddar cheese.






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Re: Famous Recipes - need recipe

Speculaas dough

250 grams (1/2 lb; 1-2/3 cups) plain flour 1/4 tsp. baking powder 1/4 tsp. salt l/2 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/4 tsp. ground aniseed 150 g (5 oz; 2/3 cup) butter 100 g (3 oz; 1/2 cup) soft brown sugar 3 tbsp. milk 20 blanched almonds 1 tbsp. Cream

Sieve the flour with the baking powder, salt and all the spices.

Cream the butter and sugar; mix in the flour and spices, adding the milk, until a soft dough is formed.

Cover the dough and leave in a cool place for a few hours, or overnight.

Preheat the oven to 175�C/350�F.

Halve the almonds.

On a greased baking sheet roll out the dough into a thick rectangle, approximately 20 x 25 cm (8 x 10 inches).

Brush with a little cream and press the halved almonds into the dough.

Bake for one hour.

Remove from the oven and leave the biscuit to cool on a wire rack

PRESENTATION � Break into brokken - pieces.

Gevulde Speculaas - Spicy Biscuits with Almond Filling

INGREDIENTS for a 20 cm (8 inch) square cake tin

For the almond paste 150 grams (5 oz; 1 1/2 cups) ground almonds 125 grams (4 oz; 1 1/4 cups) icing sugar 1 tsp. grated lemon zest 1 small egg 1 recipe of speculaas dough (see previous recipe) 1 tbsp. cream 10 blanched almonds for decoration

Preheat oven to 175�C /350�F.

To make the almond paste: Mix the ground almonds, sugar lemon zest and egg to form a stiff paste, cover and chill for at least an hour.

To make the speculaas dough: See previous recipe for ingredients and preparation.

To assemble the speculaas: Sprinkle a work surface with icing sugar and roll out the paste to the size of the tin, set aside.

Divide the speculaas dough in half. Roll each half to fit the tin.

Press one half of the dough into a greased cake tin, put the almond layer on top, then lay the remaining dough on top.

Brush with the cream; cut the blanched almonds in half and press into the dough.

Bake for 45 minutes at 160�c /320�F.

Cool in the tin before turning out.

PRESENTATION � Cut into small squares.

here you go i have a lot of dutch cook books because i go every year in fact i am going again this april 
 
-------Original Message-------
 
Date: 02/22/06 12:21:15
Subject: Famous Recipes - need recipe
 
I am looking for a recipe for a cookie recipe from the Netherlands... called
a "Speculaas" or perhaps "Parliament cake". This is cooked in a mold to
make the shape, rather than being cut.
 
If anyone has such, please post or email directly to me.
 
Thanks!
 
Terri in NC
 

Quotes Chicken Recipes

Famous Recipes - Chicken Garlic Soup

Chicken Garlic Soup

Yields 6 to 8 servings.

1 whole chicken, disjointed 2 carrots, minced 2 stalks celery, minced 1 large whole yellow onion Chopped fresh parsley Salt and pepper to taste 5 cloves garlic, chopped 4 tablespoons softened butter 2 tablespoons flour

Make the chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. When the chicken is thoroughly cooked, remove it and skim the fat from broth.

Simmer broth, reducing it until it is very rich. Add the flour and butter to a small amount of broth and mix with a wire whisk until velvety. Pour this mixture into the remaining broth. Tear chicken into bite-size pieces and add to the soup. Sprinkle with fresh parsley and serve.

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Famous Recipes - Chicken Fajita Casserol

Chicken Fajita Casserole

Serves 4.

2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts, cut into strips 2 medium red, green and/or yellow bell peppers, cut into strips 1 cup water 1 tablespoon all-purpose flour 1 1/2 teaspoons chili powder 1/2 teaspoon garlic powder Pinch cayenne or to taste 2 flour tortillas, cut into 3/4-inch strips 1 envelope onion soup mix Garnish: shredded lettuce, chopped tomatoes, shredded Cheddar cheese

In 12-inch skillet, heat oil over medium-high heat and cook chicken with peppers, stirring occasionally, 5 minutes or until chicken is almost done and peppers are crisp-tender. Stir in onion soup mix blended with water, flour, chili powder, cayenne and garlic powder. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 3 minutes or until chicken is done and sauce is thickened.

To serve, turn into serving dish, then top with tortilla strips. Garnish, if desired, with shredded lettuce, chopped tomatoes and shredded Cheddar cheese.

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Famous Recipes - Chicken Diable

Chicken Diable

4 broiler chicken halves 4 TBLS. butter 4 cloves garlic, halved 1 tsp. freshly ground pepper 4 tsp. Dijon mustard Dash of Worcestershire sauce Salt to taste Fresh bread crumbs

Make a mixture of everything except the chicken and bread crumbs. Coat the chicken with the mixture. Lightly sprinkle with bread crumbs and bake at 450 degrees for 15 minutes. Remove and paint with more mixture. Return to oven and bake until done. (about 30 minutes more).

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Famous Recipes - Chicken Recipes - Chicken Baked With Peppers & Tomatoes

Chicken Recipes -

Chicken Baked With Peppers & Tomatoes

4 chicken legs (3lb-1.5kg) Salt & pepper 1 tb olive oil 2 onions thickly sliced 2 sweet peppers-1/4" strips 1/4 lb minced smoked ham 2 cloves minced garlic 1 can tomatoes (undrained) 4 potatoes (peeled & cut 1" cubes) 1 tsp paprika 12 black olives-pitted & halved 1/4-cup fresh parsley

Preheat oven to 400* Divide legs, sprinkle with salt & pepper In large flameproof casserole, heat oil over med-hi heat Brown chicken in batches 2-3 mins Remove when brown; discard all but 1-tb drippings Add onions; cook on med for 5 min Add peppers, ham, and garlic. Cook stirring 3 mins. remove when done Add tomatoes to casserole; bring to boil, scraping up brown bits Cook over hi heat until most of liquid is evaporated Return chicken, veggies, ham, potatoes, & paprika to dish Bake covered for 45 min, uncover, and cook 5 min until chicken juices run clear at thickest part. Stir in olives Season with salt & pepper to taste 6 servings

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Famous Recipes - Chicken Recipes - Chicken Baked With Peppers & Tomatoes

Chicken Recipes -

Chicken Baked With Peppers & Tomatoes

4 chicken legs (3lb-1.5kg) Salt & pepper 1 tb olive oil 2 onions thickly sliced 2 sweet peppers-1/4" strips 1/4 lb minced smoked ham 2 cloves minced garlic 1 can tomatoes (undrained) 4 potatoes (peeled & cut 1" cubes) 1 tsp paprika 12 black olives-pitted & halved 1/4-cup fresh parsley

Preheat oven to 400* Divide legs, sprinkle with salt & pepper In large flameproof casserole, heat oil over med-hi heat Brown chicken in batches 2-3 mins Remove when brown; discard all but 1-tb drippings Add onions; cook on med for 5 min Add peppers, ham, and garlic. Cook stirring 3 mins. remove when done Add tomatoes to casserole; bring to boil, scraping up brown bits Cook over hi heat until most of liquid is evaporated Return chicken, veggies, ham, potatoes, & paprika to dish Bake covered for 45 min, uncover, and cook 5 min until chicken juices run clear at thickest part. Stir in olives Season with salt & pepper to taste 6 servings

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Famous Recipes - Chicken and Huitlacoche Stuffed Chiles

Chicken and Huitlacoche Stuffed Chiles

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned color and are significantly hotter. If a poblano makes your eyes water as you clean it, that's a sure indication that it might be hot enough to overwhelm the taste of the filling, in which case it should be soaked and rinsed after the seeds are removed. Both salt and vinegar draw heat, so use either salt water or a vinegar solution to soak the chiles. One to two hours is usually long enough, after which time they should be rinsed thoroughly and blotted dry before filling.

6 poblano chiles, roasted, peeled and seeded (and soaked if necessary- see above) 2 tablespoons vegetable oil 1 medium white onion, peeled and diced 2 large cloves garlic, peeled and minced 1 large chicken breast, cooked, skinned, boned and shredded 2 tablespoons finely chopped fresh epazote 1 can huitlacoche, or 1 lb. fresh, chopped 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon ground cumin 1 cup milk 1 cup Mexican crema, crème fraîche, or heavy cream 1 cup grated manchego, gruyere or Monterrey Jack cheese

Rinse the poblanos very well, pat them dry and set them aside while the filling is prepared. Heat the oil in a large saucepan, sauté the onion and garlic until transparent, add the chicken, epazote and huitlacoche and cook until the juice from the huitlacoche has evaporated. Stuff the chiles and place them in a buttered baking dish. In a medium skillet, melt the butter, add the flour and cumin and cook until golden. Whisk in the milk gradually, over medium heat, making a white sauce. Remove from heat, stir in the cream, and add salt and pepper to taste. Pour the sauce over the chiles, top with the shredded cheese and bake, uncovered, at 350º until the cheese is golden and bubbly.

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Famous Recipes - Chicken Baked With Peppers & Tomatoes

Chicken Baked With Peppers & Tomatoes

4 chicken legs (3lb-1.5kg) Salt & pepper 1 tb olive oil 2 onions thickly sliced 2 sweet peppers-1/4" strips 1/4 lb minced smoked ham 2 cloves minced garlic 1 can tomatoes (undrained) 4 potatoes (peeled & cut 1" cubes) 1 tsp paprika 12 black olives-pitted & halved 1/4-cup fresh parsley

Preheat oven to 400* Divide legs, sprinkle with salt & pepper In large flameproof casserole, heat oil over med-hi heat Brown chicken in batches 2-3 mins Remove when brown; discard all but 1-tb drippings Add onions; cook on med for 5 min Add peppers, ham, and garlic. Cook stirring 3 mins. remove when done Add tomatoes to casserole; bring to boil, scraping up brown bits Cook over hi heat until most of liquid is evaporated Return chicken, veggies, ham, potatoes, & paprika to dish Bake covered for 45 min, uncover, and cook 5 min until chicken juices run clear at thickest part. Stir in olives Season with salt & pepper to taste 6 servings

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Monday, February 27, 2006

Famous Recipes - Cherry Crunch Cake

Cherry Crunch Cake

1 can pie cherries (cherry pie filling) 1 box cake mix, lemon or yellow 1 cup walnut pieces 1 cube margarine Whipped cream or cool whip or ice cream

Pour cherries in baking dish. Pour cake mix in bowl. Melt margarine. Add to cake mix. Break with fork until crumbly. Cover cherries. Add nuts. Bake at 350 until done. Test for doneness by inserting cake tester in center. Cool and add any of the above toppings. Mom didn't specify what kind of pan to use for this one, either, but I think a 9 x 13 or an 8 x 8" would work.

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Famous Recipes - Cheesy Tortilla Pinwheels

Cheesy Tortilla Pinwheels

1 lb mild italian sausage, (bulk) browned, drained, and crumbled 2 cups your favorite cheese spread 1/2 cup thinly sliced green onions 1/ cup shredded mozzarella cheese

I like to use the green spinach and garlic tortillas, and the red sundried tomato tortillas this time of year. They look very festive and taste good. Spread cheese spread over a tortilla, sprinkle with the remaining ingredients, dividing the filling onto the tortilla's evenly, and roll up the night before party and cover with plastic wrap, or they can be done early in the morning. They should be made ahead so the tortillas soften and become a little pliable and are easy to cut. Before serving, slice about 1 1/2 inch thick slices, and alternate red and green on a pretty christmas platter, and you can garnish with some pretty kale, or leaf lettuce if you like but, it's not really necessary with the colored tortillas on the christmas plate. I'd use a little parsley for garnish is you don't. Whatever little pretty touch you like best is fine.

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Famous Recipes - Cheesy Onion and Tomato Puffs

Cheesy Onion and Tomato Puffs

1 sheet frozen puff pastry from a 17.3 oz. package, thawed 2 T. butter or margarine 1 sweet onion, cut lengthwise into fourths and thinly sliced (2 1/2 cups) 2 t. packed brown sugar 1/4 cup sun dried tomatoes in oil and herbs, drained and finely chopped 1 round Camembert cheese, cut into 3/4 x 3/4 x 1/4" pieces

Heat oven to 400. Spray 2 cookie sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12" square, trimming edges to make even. Cut into 6 rows by 6 rows to make 36 (2") squares. Place on cookie sheets. Bake 12 to 15 minutes rearrange cookie sheets after 6 minutes until puffed and golden brown. Remove from cookie sheets to a wire rack. Cool until slightly warm. Meanwhile, melt butter in 8" skillet over medium heat. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat. Keep warm. Place cooled pastry squares on same cookie sheets. Press cheese pieces into center of each pastry square.Fill with about 1 t. onion mixture. Bake about 1 minute or until cheese is melted. Tip: Do Ahead: The onion filling can be cooked, covered and refrigerated up to 24 hours ahead. Just before serving, assemble the appetizers and bake as directed. Special Touch: Sprinkle some chopped fresh parsley on top of these puffed bites. Add a few sprigs of fresh marjoram and sliced grape tomatoes to the serving platter for an instant touch of holiday. Makes 36 servings. Source: Betty Crocker Appetizers and Desserts

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Famous Recipes - Zucchini Appetizers

Zucchini Appetizers

Ingredients 3 cups grated zucchini 1 cup Bisquick 1/2 cup finely chopped onion 1/2 cup grated Parmesan cheese 2 tablespoons snipped parsley 1/2 teaspoon salt 1/2 teaspoon marjoram or oregano Dash pepper 1/2 cup cooking oil 4 eggs, lightly beaten

Instructions Mix all ingredients thoroughly. Spread into greased 9" x 13" baking pan. Bake at 350 degrees F. until golden brown, about 25 rninutes. Cut into 1-inch by 2-inch pieces.

Note: This freezes well before baking and may be prepared several days ahead of time.

Yield: 20 servings

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Famous Recipes - Zia Marie's Shrimp Wrapped in Pancetta

Zia Marie's Shrimp Wrapped in Pancetta

Source: Chef Bill Minder - Zia Marie's, Virginia Beach, VA - Source: WVEC 13 News at Noon

1/2 pound pancetta (unsmoked Italian bacon), sliced very thin 2 pounds jumbo shrimp 1/2 cup butter 1/2 cup extra virgin olive oil Juice of 4 lemons 1/4 cup diced garlic 1/4 cup chopped Italian parsley 1/4 cup diced black olives Salt and pepper to taste

Butterfly and de-vein shrimp. Wrap pancetta around shrimp and fasten with wooden pick.

Melt butter in large sauté pan and add olive oil. Sauté wrapped shrimp until they are pink and translucent, making sure not to overcook. Transfer shrimp to serving platter.

Add lemon juice and garlic to olive oil and butter in sauté pan. Add parsley and olives, season with salt and pepper. When the flavors are blended, pour over wrapped shrimp.

Servings: 4

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Famous Recipes - Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese Recipe

Wilted Spinach Salad with Dried Cranberries, Pecans and Feta Cheese Recipe

Salad: 1 small red onion, vertically sliced 8 to 9 cups spinach leaves, washed and patted dry 4 oz. feta cheese, crumbled 1/4 C. dried cranberries 1 T. mint leaves, chopped 2 T. sherry vinegar Pinch of salt 6 T. olive oil Black pepper, freshly ground

Garlic crostini: 1 T. olive oil 1 large garlic clove 12 thinly sliced crostini or other Artisan bread 1/2 C. pecan halves, toasted and very coarsely chopped

Quarter and thinly slice the red onion. Place the slices in cold water and allow to soak for 30 minutes. Drain and pat dry.

Meanwhile, make the crostini. Brush the bread slices with olive oil. Toast the slices in a 375°F oven until nicely browned. Peel the garlic clove and smash it. Rub the browned slices of bread with the garlic after they come out of the oven. Set the crostini aside.

Place the soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in a large mixing bowl. Toss together with a large pinch of salt. In a saucepan, heat the olive oil to just below smoking. Pour the hot oil over the salad in the bowl, tossing well as you do. Taste and correct the seasoning with salt, pepper and vinegar. Serve with crostini.

Serves 6.

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Famous Recipes - Wild Rice with Pecans Recipe

Wild Rice with Pecans Recipe

1 C. uncooked wild rice 5 1/2 C. reduced-sodium chicken broth 1 C. dried cherries 1 C. pecan halves 4 green onions, washed, ends removed, thinly sliced Grated peel of 1 orange 1/3 C. orange juice 2 T. olive oil Salt and freshly ground black pepper to taste

Place the rice in a strainer and rinse thoroughly under cold water. In a medium, heavy saucepan, place the rice. Add the chicken broth and heat to boiling. Reduce the heat and simmer, uncovered, 45 minutes to 1 hour or until the rice is tender. Drain and place in a bowl. Add the cherries, pecans, green onion, orange peel, orange juice, olive oil and salt and pepper; toss gently. Let stand at least 2 hours for the flavors to develop. Serve at room temperature or heat before serving.

Makes 8 servings.

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Famous Recipes - Wild Rice and Red Onion Soup

Wild Rice and Red Onion Soup

3/4 cup raw wild rice 2 pounds red onion 3 tablespoons olive oil 1 tablespoon sugar 2 tablespoons butter 1 teaspoon crushed rosemary 1/2 teaspoon black pepper 4 cups vegetable stock

1. Throughly rinse the wild rice. Add to a saucepan with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, cover and reduce heat to low and simmer for about 35 minutes.

2. Meanwhile, peel and slice the onions. In a 2-quart saucepan heat the olive oil. Add the onions and 1/2 teaspoon salt. Stir the onions to coat with oil, cover and cook for 20 minutes on low. The onions should be limp and in their own liquid.

3. Remove the cover, raise heat to medium, add the rosemary and pepper. With cover off, continue to cook until onions are browned. Add the stock, cover and simmer 10 minutes.

4. Just before serving, add the wild rice and just cook to heat. Serve in soup bowl. For a non-native twist, top with a little Parmesan cheese.

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Famous Recipes - Wild Rice Chicken Salad

Wild Rice Chicken Salad

2/3 cup mayonnaise 1/3 cup milk 2 tablespoons lemon juice 1/4 teaspoon tarragon 3 cups cooked cubed chicken 3 cups cooked wild rice 1/3 cup finely sliced green onions 1 (8 ounce) can sliced water chestnuts (drained) 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 pound seedless green grapes (1 cup halved) 1 cup salted cashews

Blend mayonnaise, milk, lemon juice and tarragon; set aside.

In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours.

Just before serving fold in grapes and cashews.

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Famous Recipes - Wild Mushroom Pizza

Wild Mushroom Pizza --------------------------------- Serves: 4 to 6

Ingredients: 1 medium-size red bell pepper 1 medium-size green bell pepper 1 tablespoon olive oil 1/2 pound assorted wild mushrooms (such as oyster, crimini, morel and stemmed shiitake), sliced 1 1/2 teaspoons chopped fresh rosemary 1 10-ounce purchased fully baked thin pizza crust 1 cup shredded Fontina cheese 1/2 cup thinly sliced red onion

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and thinly slice peppers.

Preheat oven to 450 deg. F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary. Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate. Season with salt and pepper.

Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms.Bake pizza until heated through and cheese melts, about 15 minutes.

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Famous Recipes - Whipped Cranberry Salad

Whipped Cranberry Salad

1 lb. cranberries 1 C. granulated sugar 1 C. crushed pineapple, drained 1 12 oz. package miniature marshmallows 1 C. whipping cream, whipped

Chop the raw cranberries in a food processor, blender or meat grinder. Combine cranberries, sugar, drained pineapple, miniature marshmallows and whipped cream.

Mix together and refrigerate overnight.

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Famous Recipes - Western Barbecued Ribs

Western Barbecued Ribs

3 to 4 lbs. lean spareribs 1/2 cup maple flavored syrup 1/2 cup catsup 2 T. vinegar 1 T. Worcestershire 2 t. onion salt 1 t. chili powder 1 t. dry mustard

Cut ribs into two rib sections. Mix remaining ingredients. Brush outside curve of ribs with sauce. Arrange in single layer, sauce side down in shallow baking pan. Brush top of ribs with sauce. Cover with foil. Bake at 375 for 45 minutes. Remove foil. Pour off any excess fat, then brush with sauce. Continue baking until ribs are tender, brushing about 4 times with remaining sauce. Serve 4 to 5

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Famous Recipes - Vegetable Titan

Vegetable Titan Barefoot Contessa

Good olive oil 2 large yellow onions, cut in half and sliced 2 garlic cloves, minced 1 pound medium round potatoes, unpeeled 3/4 pound zucchini 1 1/4 pounds medium tomatoes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves, plus extra sprigs 2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm. Yield: 4 to 6 servings

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Sunday, February 26, 2006

Famous Recipes - Twice Baked Coconut Yams Recipe

Twice Baked Coconut Yams Recipe

4 small yams or sweet potatoes 1 egg 1/3 C. canned coconut milk 1/4 C. softened cream cheese 2 T. brown sugar 1 T. butter, softened 1/2 t. cinnamon 1/2 t. grated fresh ginger root (or 1/8 t. dried ginger) 1/8 t. salt 1/8 t. ground nutmeg Oil for baking dish

Wrap yams or sweet potatoes in foil and cook in 400° F. oven until done, about 1 1/4 hours. Let cool enough to handle. Create a "boat" by cutting a 1/4-inch slice off the long side of one potato; scoop out the flesh with a spoon, leaving enough in the potato so that it will keep its shape. Repeat with remaining potatoes.

Mash the potato flesh and mix in remaining ingredients, except oil, until well combined. Gently fill each skin with potato mixture (all of the filling may not fit). Return the potatoes to the oven in an oiled baking dish and cook, uncovered, at 375° F. until hot throughout, about 30 minutes.

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Famous Recipes - TURKISH EGGPLANT SALAD

TURKISH EGGPLANT SALAD

1 lg Eggplant Juice of 1/2 lemon Salt 1/3 c Extra virgin olive oil 2 ts Mashed garlic 2 1/2 tb Vinegar Tomato slices, onion slices Black Greek olives for garnish

Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water.

Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve on a plate garnished with tomato, onion & olives.

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Famous Recipes - Turkey Soup with Parsley Dumplings

Turkey Soup with Parsley Dumplings Source Unknown

1-picked over turkey carcass Water to cover 1 ½-cups chopped celery 5-carrots 1-medium sized onion, cut into wedges 1-tbsp salt ¾-tsp dried thyme 2-tsp cumin seed 2-cubes chicken bouillon 1-bay leaf 6-tbsp all-purpose flour ½-cup milk ½-cup barley 1-tbsp Worcestershire sauce 2-parsnips, chopped 1-small zucchini, diced ½-tsp ground black pepper 2-lbs cooked turkey, cubed ½-cup chopped fresh parsley 2-slices bread, quartered 1 ¼-cups all-purpose flour 1-tsp baking powder ¼-tsp salt ½-cup milk 4-tbsp butter, melted

Combine turkey carcass, 1-cup celery, 2-carrots, onion, 1-tbsp salt, thyme, cumin seed, bouillon, and bay leaf in a large 4-quart stockpot Add enough water to cover Bring to a boil Lower heat and simmer for 1 ½ hours Remove carcass and when cool, pick the bones clean of all meat and reserve Strain stock and discard solids Put the stained stock in the stockpot and place in the fridge overnight Next day, skim off the fat Combine 6-tbsp flour and ½-cup milk in a jar with a tight fitting lid Shake to combine Bring the stockpot to a simmer Strain the flour mixture through a sieve into the stockpot and stir Add barley and stir Slice the remaining 3-carrots Add the parsnips, ground pepper, remaining ½-cup celery, Worcestershire sauce, and sliced carrots Simmer 20 minutes until the vegetables are tender While the soup is simmering, prepare the dumplings Combine parsley and bread in food processor Process until the become medium sized crumbs Add 1 ¼-cups flour, baking powder, and salt Process until just combined Add ½-cup milk and butter Pulse the processor until just combined Drop mounded tablespoons of the dumpling mixture into the simmering soup Place the lid on the pot and cook for 12 minutes or until the dumplings are dry in the centre Add turkey meat and zucchini Cook for 3 minutes or until heated through

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Famous Recipes - Turkey Sandwich Casserole

Turkey Sandwich Casserole

6 slices white sandwich bread, buttered, and toasted Enough turkey slices to cover toast generously 10 slices bacon, cooked and crumbled 2 TBLS. butter or margarine 1/2 cup chopped onion 1 TBLS. flour 1 2.4 ounce box Lipton Cream of Chicken Cup-A-Soup (4 envelopes) 1/2 tsp. dry mustard 2 1/2 cups milk 2 cups shredded Monterrey Jack cheese

Place toast slices in a 9 x 13 buttered casserole dish. Cover each slice with turkey and bacon crumbles. Melt butter or margarine in a medium skillet, add onion and saute until temder. Remove onion with a slotted spoon and spread over turkey and bacon. Blend flour with butter or margarine in skillet and stir over medium heat for 1 minute. Mix in dry soup and dry mustard. Add milk slowly, stirring until sauce thickens. (add a little water if you feel it is too thick) Pour sauce over top of sandwiches, top with grated cheese and bake at 350 degrees about 15 to 20 minutes.

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Famous Recipes - Turkey Reuben Sandwich

Turkey Reuben Sandwich

Ingredients 1/4 Cup unsalted butter, softened 8 Slices rye bread 1/2 Cup sweet honey mustard 8 Slices Swiss cheese 1 Pound TURKEY BREAST, sliced thin 1/2 Cup sauerkraut, well drained As needed French fries 4 Whole dill pickles

Spread butter on one side of each bread slice. Spread the other side of each slice of bread with sweet honey mustard. Top four of the bread slices (mustard side up) with 1 slice cheese, 4-ounces sliced turkey and 2 tablespoons well-drained sauerkraut. Place remaining cheese and bread slices atop each sandwich. Heat a large skillet over medium high heat. Grill sandwiches until browned, then turn and grill until heated through and cheese is melted. Serve with French fries and pickles.

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Famous Recipes - Turkey Nachos

Turkey Nachos

3 tablespoons lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon garlic powder 2 cups cooked turkey, coarsely chopped Salt, to taste Black pepper, to taste 1 (10 ounce) package large tortilla chips 1 (16 ounce) can refried beans (or regular) 2 cups shredded Monterey jack or Cheddar cheese 2 cups salsa Sour cream Fresh cilantro, chopped

Heat oven to 425 degrees F.

Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a large 12- to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.

Serve hot with remaining salsa, sour cream and cilantro, if desired.

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Famous Recipes - Turkey Ham Quiche in a Hash Brown Crust

Turkey Ham Quiche in a Hash Brown Crust

3 cups frozen hash brown potatoes defrosted and patted dry 1/2 cup chopped sweet onion divided 2 Tbs green pepper chopped dash white pepper 1 egg beaten As needed non-stick cooking spray 1-1/2 cups turkey ham diced 1 cup Swiss cheese grated 1 cup skim milk 4 eggs 2 tsp prepared mustard 1/4 tsp white pepper

Crust In a small bowl, combine potatoes, 1/4 cup onion, green pepper and pepper. Fold in 1 beaten egg. Spray 9-inch pie plate with non-stick cooking spray. Pat potato mixture evenly into prepared pie plate to form a crust, building up sides to rim. Bake at 400 degrees F. 25 to 30 minutes or until crust is golden brown. (Recipe may be prepared up to this point, cooled, covered and refrigerated until ready to serve.) Place potato crust in cold oven. Set temperature to 350 degrees F. Heat 10 minutes. Remove crust from oven and continue with following steps. Filling In layers, sprinkle turkey ham, remaining onion and cheese evenly over crust. In a small bowl, combine milk, 4 eggs, mustard and pepper; mix well. Pour over ingredients in crust. Bake in a preheated 350 degrees F. oven for 30-35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting.

Servings: 6

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Famous Recipes - Avocado, Melon and Papaya Salad with Yogurt Dressing

Avocado, Melon and Papaya Salad with Yogurt Dressing

Serves: 1

1 Tbsp plain or light flavored yogurt of your choice 1 Tbsp lite mayonnaise 1/4 tsp lemon juice 1/4 tsp sugar, sugar free honey or splenda 1/2 oz diced California avocado 3/4 oz melon balls (cut in half) 1/2 oz papaya balls (cut in half)

In a small bowl, blend the first 4 ingredients with a whisk. Cover and refrigerate until ready to use. Spoon over the fruit mixture before serving as a salad or dessert

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Famous Recipes - Roast Chicken Southwestern Style

Roast Chicken Southwestern Style

1 5 to 6 pound whole roasting chicken 1 tablespoon olive oil or cooking oil 1 teaspoon dried oregano, crushed 1/2 teaspoon ground cumin 1 lime, cut into 6 wedges 2 cilantro sprigs 1 15 ounce can black beans, rinsed and drained 1 small tomato, chopped 1 small cucumber, seeded and chopped 1/4 cup chopped green onion 2 tablespoons snipped cilantro or parsley 1 teaspoon finely shredded lime peel 2 tablespoons lime juice 1 tablespoon olive oil or cooking oil 1 clove garlic, minced 1/4 teaspoon salt cilantro sprigs, optional lime wedges, optional

Brush chicken with 1 tablespoon oil. In a small bowl combine oregano and cumin; sprinkle over the outside of the bird, then rub into skin. Place 6 lime wedges and 2 cilantro sprigs in body cavity. Tuck the drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken. Place chicken, breast side up, on a rack in a shallow pan. Insert a meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325F oven for 1 3/4 to 2 1/2 hours or until meat thermometer registers 180F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two thirds done, cut the band of skin or string between the drumsticks so the thighs cook more evenly.. Meanwhile, for black bean salsa, in a bowl combine black beans, tomato, cucumber, green onion, cilantro or parsley, lime peel, lime juice, 1 tablespoon oil, garlic, and salt. Mix well. Cover and chill until serving time. Remove chicken from oven and cover it with foil. Let chicken stand for 10 to 20 minutes before carving. Serve black bean salsa with chicken. Garnish with additional cilantro and lime wedges, if desired. Serves 10.

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Famous Recipes - Chili Beef Pie

Chili Beef Pie from Alpine Lace

1 tablespoon LAND O LAKES® Butter 1 large (3/4 cup) onion, chopped 1/2 cup frozen whole kernel corn, thawed, drained 1 small (1/2 cup) green bell pepper, chopped 1 cup light red kidney beans, drained 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano 1/2 pound slice Alpine Lace® Deli 97% Fat Free Roast Beef, cut into bite-sized pieces 1 teaspoon chili powder 4 (10-inch) flour tortillas, cut in half 6 ounce (3/4-inch thick) slice Alpine Lace® Deli Reduced Fat Reduced Sodium American Cheese, shredded Chopped fresh parsley, if desired

Heat oven to 450°F. Melt butter in 10-inch ovenproof skillet; add onion, corn and green pepper. Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Add kidney beans, tomatoes, beef and chili powder. Continue cooking until mixture comes to a boil (3 to 5 minutes). Reduce heat to low; cook 10 minutes.

Pour 2/3 beef mixture into medium bowl. Place 4 tortilla halves over beef mixture in skillet, layer 1/2 cheese,1/3 beef mixture, remaining tortilla halves and remaining beef mixture.

Bake, uncovered, for l5 to 10 minutes or until heated through. Sprinkle with remaining cheese. Continue baking for 2 to 3 minutes or until cheese is melted. Sprinkle with parsley, if desired.

To serve, cut into wedges.

TIP: If the handle of your skillet is not ovenproof, wrap with heavy- duty aluminum foil before baking.

Nutritional Facts: 1 serving Calories 390 Fat 13 g Cholesterol 45 mg Sodium 1130 mg Carbohydrate 43 g Dietary Fiber 5 g Protein 23 g

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Famous Recipes - Meringues Recipes

Meringues Recipes

( Makes about 12 small meringues)

Be sure the egg whites are at room temp. before you begin to beat them and add the sugar very gradually so the egg whites do not lose any volume.

2 egg whites 8 tablespoons superfine sugar 1 teaspoon vanilla

Preheat oven to 250. Cover a cookie sheet with brown paper. Beat the egg whites until stiff but not dry; add 6 tablespoons of sugar, a tablespoon at a time, beating well between each addition. Add the vanilla and fold in remaining sugar. Shape the meringues on the cookie sheet with a pastry bag and tube or spoon. Bake for 1 hour. Turn the oven off and let the meringues remain in the oven for six more hours. Don't open the oven door.........They must dry out to be crisp.

Add about 1/2 cup chopped nuts for nut meringues. Add 4 tablespoons unsweetened cocoa to the egg whites after you have beaten in the sugar for chocolate meringues.

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Amaretto Almonds

Amaretto Almonds 1/2 c Whole almonds -- blanched 4 tsp Amaretto Heat oven to 300~F. Grease shallow pan with oil. In small bowl, combine the nuts and the amaretto; Arrange in single layer in prepared pan. Bake at 300~F. for 20-25 minutes or until glazed and lightly browned, stirring often. Cool. Amaretto Almonds

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Famous Recipes - olive garden's raspberry mousse cheesecake

Olive Garden's Raspberry Mousse Cheesecake

Notes: Another great dessert by Olive Garden.

Ingredients: RASPBERRY MOUSSE 1 1/2 tsp. Gelatin 1 1/2 Tbsp. Cold water 1/2 C. Raspberry preserves 2 Tbsp. Sugar 1 C. Heavy whipping cream FILLING 1 lb. Cream cheese - softened 1/2 C. Sugar 2 Eggs 1/2 tsp. Vanilla 1 9" chocolate crumb crust - prepared

Preparation: FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

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Famous Recipes - Pineapple Bacon Burgers

Pineapple Bacon Burgers

Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Servings: 4 (change)

INGREDIENTS:

* 2 pounds lean ground beef * 1/2 cup prepared barbecue sauce * 1 (8 ounce) can sliced pineapple * 8 slices bacon

DIRECTIONS:

1. Prepare grill for indirect cooking. 2. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper. 3. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks. 4. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.

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Famous Recipes - Cheese Soup

Cheese Soup

1/2 cup onions, minced 1/2 cup butter 2/3 cup flour 1 t. dry mustard 1 t. paprika 1/4 t. Cayenne pepper 1 t. salt 1 can chicken broth, (10.5 oz) or about 1 1/3 cups 5 cups milk 3 cups sharp Cheddar cheese, shredded (12 oz)

Sauté onions in butter until soft; blend in flour and dry seasonings. Gradually stir in broth and milk. Cook over low heat, stirring constantly until soup thickens. Stir in cheese until smooth. Continue stirring until heated thoroughly. Garnish and serve. Source: Diana Allen Serves 10

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Famous Recipes - Cheese Souffle Breakfast Casserole

Cheese Soufflé Breakfast Casserole

8 slices bread, buttered on both sides and cut in 1/2" cubes 1 pound grated sharp Cheddar cheese 6 eggs 3 cups milk 3/4 t. dry mustard 3/4 t. salt Dash red pepper 2 1/2 quart casserole, uncovered

Spread bread with butter on both sides. Cut bread into 1/2" cubes. Grate 1 pound sharp cheddar cheese and alternate layers of cheese and bread in buttered baking dish. Mix 6 eggs and 3 cups milk; beat slightly and add dry mustard and salt with a dash of red pepper. Pour mixture over cheese and bread. Let stand in refrigerator overnight. Bake cold at 350 for an hour. May be prepared ahead. Source: Unknown

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Famous Recipes - Chalupas

Chalupas

2 1/2 pounds pork loin roast (with bone in, for more flavor) 2 cups pinto beans, rinsed and picked over 4 large fresh tomatoes (about 2 pounds), peeled and cut up 6 fresh long green chiles, roasted, peeled, seeded and diced 2 cups chopped onions 1 tablespoon finely chopped garlic 1 tablespoon oregano 2 tablespoons chili powder 2 teaspoons ground cumin Salt and freshly ground pepper 3 or 4 cups water (to cover)

Suggested condiments 1 bag (10 1/2 ounces, about 7 cups) small corn chips 1 1/2 cups grated Cheddar or Colby cheese 1 cup sour cream 2 cups salsa 2 cups guacamole 1 cup diced tomatoes 1 cup sliced green onions (with some green tops) 1 cup sliced black olives 1/2 head iceberg lettuce, shredded or chopped

Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool.

Continue cooking uncovered until beans are tender, an additional 2 hours, stirring occasionally.

Meanwhile, remove cooled meat from bone, shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).

Serve hot in bowls, with corn chips on the bottom and condiments of your choice on top.

Chalupas keep in the refrigerator for up to 1 week.

Makes 10 to 12 servings.

Approximate values per serving (without condiments): 345 calories, 12 g fat, 56 mg cholesterol, 27 g protein, 33 g carbohydrates, 11 g fiber, 180 mg sodium, 31 percent calories from fat.

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Famous Recipes - asst rcipes to share appetizers

Brandied Bleu Cheese

8 ounces cream cheese, softened
1/3 cup brandy
8 ounces Kraft bleu cheese, crumbled
Dash of ground nutmeg

Whip ingredients together. Serve with cocktail wafers
 
 
 
Pepper Cheese Logs

8 ounces cream cheese, softened
1 tablespoon milk
1 clove garlic, crushed
1 teaspoon chopped fresh chives
2 tablespoons dried parsley flakes
Coarsely ground black pepper

Combine first 5 ingredients. Shape mixture into two 5−inch logs. Roll in coarsely ground black pepper.

Cover and chill at least 3 hours.
Serve with assorted crackers
 
 
Baked Cream Cheese Bites

one 4-oz. package refrigerated Crescent Dinner Rolls
one 8-oz. package Philadelphia Brand Cream Cheese
1/2 tsp. Dill Weed
1 Egg Yolk, beaten


Unroll dough on lightly floured surface; press together seams to
form 12 x 4 inch rectangle. Sprinkle top of cream cheese with
half of dill; lightly press dill into cream cheese. Place cream
cheese, dill-side down, in center of dough. Sprinkle cream
cheese with remaining dill. Enclose cream cheese in dough by
bringing sides of dough together, pressing edges to seal. Place
on lightly greased cookie sheet; brush with egg yolk. Bake at
350°, for 15 to 18 minutes or until lightly browned. Serve with
assorted crackers and apple slices
 
 
Ranch Sausage Stars

1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)
1-1/2 cup grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
1 cup Prepared Hidden Valley Ranch dressing
Tomatoes, chopped
1 pkg Wonton/Egg Roll Wrappers (cut in 1/4)



Preheat oven to 350°. Blot dry sausage. Combine sausage with
cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin.
Press 1 wrapped in each cup. Spray with oil (small amount). Bake
(watch) for 5 minutes until golden. Remove from tin and place on
baking sheet. Fill with sausage mixture and bake 5 minutes until
bubbly. Makes 4 to 5 dozen.
 
 
Chile and Cheese Appetizer

15 oz Pillsbury refrigerated pie crusts; 1 package
1 c Shredded cheddar cheese
1 c Shredded monterey jack cheese
4 oz Old el paso chopped green chiles; drained
1/4 ts Chili powder
1 c Old el paso thick 'n chunky salsa


Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450 F. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within 1/2 inch of edge; sprinkle with green chiles. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chiles. Seal edges with fork; generously prick top crust with fork. Sprinkle with chili powder.

Bake at 450 F. for 10 to 15 minutes or until golden brown. Let stand 5 minutes. Cut into wedges; serve with salsa
 
 
Bacon Cheese Stuffed Mushrooms

8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped


Saute onion and mushroom stems in bacon fat until tender. Drain off excess
fat. Mix crumbled bacon, onion and stems with softened cream cheese until
the mixture is workable.

Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden
 
Onion Tarts
3 tablespoons butter -- (3 to 4)
1/8 tsp. dried oregano
1 large sweet onion
1/8 teaspoon black pepper
4 ounces goat cheese or herb-flavored cream cheese
4 sheets filo dough
1 plum tomato
1/4 cup mozzarella cheese
Parmesan cheese
1/8 teaspoon dried basil

Heat oven to 375 degrees. In skillet, melt 1 tablespoon butter. Saute onion over medium heat until softened and translucent; set aside. In medium bowl, mix together crumbled goat cheese or cream cheese, grated mozzarella cheese, basil, oregano and freshly ground pepper; reserve. Stack filo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16 squares. Brush 16 mini muffin cups with melted butter. Place 1 square filo in each cup, pressing into bottom of pan, allowing edges to overhang; brush bottom and edges with melted butter. Bake at 375 degrees 3-5 minutes or until golden brown; remove from pan. Divide cheese filling evenly among warm filo cups; top with reserved onions and tomato (seeded and diced). Sprinkle with grated Parmesan cheese and serve.

Makes 16 appetizers
 
 
 
 
 
 
 
 
 

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Famous Recipes - Camarones Rancheros

Camarones Rancheros 1 cup white wine 1/2 bell pepper, cut into strips 1/4 onion, cut into strips 1 tablespoon butter 2 cloves crushed garlic 2 tablespoons tomato sauce 1/2 cup jalapenos 6 to 8 prawns Pour wine into a pan, and add the pepper, onion, butter, garlic, tomato sauce and jalapenos. Bring to a boil. Once the mixture is boiling, put the prawns into the pan and let them simmer for 10 to 15 minutes. Serve with rice, beans and flour tortillas. Makes 2 servings.

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Famous Recipes - bread- Fried Biscuits

Fried Biscuits 1 quart milk 1/4 cup granulated sugar 2 2/3 packages dry yeast or 1/6 cup yeast 1/2 cup shortening 6 teaspoons salt 7 to 9 cups flour

Add yeast to warm water. Add other ingredients and let dough rise. Work dough into biscuits and drop into hot fat*. Serve with apple butter. Yields about 7 dozen biscuits. Biscuits can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. * The fat should be slightly hotter than 350 degrees F. If fat is too hot, the biscuits will be soggy in the center.

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Famous Recipes - Portobello Mushroom Burgers

Portobello Mushroom Burgers

Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 4 (change)

INGREDIENTS:

* 4 portobello mushroom caps * 1/4 cup balsamic vinegar * 2 tablespoons olive oil * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 tablespoon minced garlic * salt and pepper to taste * 4 (1 ounce) slices provolone cheese

DIRECTIONS:

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. 2. Preheat grill for medium-high heat. 3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

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Saturday, February 25, 2006

Famous Recipes - bread- Crunch Muffins

Crunch Muffins 7 tablespoons butter, softened 7 tablespoons margarine, softened 2 2/3 cups granulated sugar 3 eggs, lightly beaten 1 1/2 cups sour cream 1 teaspoon baking soda 6 cups sifted cake flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1/2 teaspoon freshly grated nutmeg 6 cups Cinnamon Crunch (recipe follows) Preheat oven to 350 degrees F. In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs. In a separate, smaller bowl, combine the sour cream and baking soda and set aside. In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter. Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown. Cinnamon Crunch 13 tablespoons butter, softened 2 cups brown sugar, firmly packed 3 1/3 cups chopped pecans 1 1/4 cups all-purpose flour 3 1/4 tablespoons ground cinnamon Preheat oven to 350 degrees F. Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks. Store in an airtight container.

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Famous Recipes - Cheese-Topped Chili Chicken

Cheese-Topped Chili Chicken

6 8 flour tortillas 2 tbsp vegetable oil 3 tbsp all-purpose flour 1 lb skinless boneless chicken -breasts, (about 6) 10 oz can enchilada sauce 11 oz can corn kernels 4 oz can whole green chilies 3/4 cup shredded cheddar cheese 1 sliced green onions, option

Preheat oven to 375~F. Wrap tortillas in foil and place in oven to heat while making filling. In large nonstick skillet, heat oil. Put flour and chicken in a large plastic bag and shake to lightly coat chicken. Add chicken to skillet and cook, in batches if necessary, 1-2 minutes per side, or until golden. Remove to paper towels to drain. Wipe out skillet. Add enchilada sauce and corn, and bring to a boil. Meanwhile, drain and coarsely chop chilies. Arrange chicken on sauce. Top with chilies and cheese. Cover, reduce heat and simmer 1-2 minutes, or until cheese melts. Remove tortillas from oven. To serve, put 1 piece of chicken and about 1/3 cup sauce on each tortilla. Garnish with green onions. Fold or roll up to enclose filling.

Per serving: 375 cal, 27g pro, 43g car, 10.6g fat, 16% cal from fat, 59mg chol, 998mg sod.

Servings: 6

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Quotes Chicken Recipes

Re: Famous Recipes - Please read this everyone thank you...

Interesting
Too bad there are people who are not honest.........
 
My daddy would have whipped me if I told a lie
 
 
Linda in Tennessee 
-------Original Message-------
 
From: Kimmie
Date: 02/25/06 13:14:35
Subject: Famous Recipes - Please read this everyone thank you...
 
I just wanted to make this clear everyone that i have no involvment
with some new group with Gail from gailskitchen "Kimmie and I started
a new group".... She and i did NOT START ANY new group! I am totally
unware and had no idea..

So before posting any of your own groups please ask first by posting
to the board..WE do have links area where folks can put there groups on..

Thank you all for this coroporation
Kimmie

ps
I have been told she takes recipes and puts them in her new cookbook
and sells them..Now that does not bug me as much as she also takes
names from groups members that is to promote her group and get people
over there..Im not upset on this part just letting you all know..Im
upset over the fact that she is claiming i started a group with her
and i did NOT!

So Rosemary hon i hope this post goes up sis so others know..I dont
care how folks make there money i mean these are recipes we all get
off the recipe sites for free most and some of our own..But when
someone claims them to be there own that is not right you put the
person who wrote the recipe in with it and give them credit..

thanks all
Kimmie





 


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Re: Famous Recipes - Please read this everyone thank you...

I also want to thank you for advising us all of this. I have a "jillion" recipes but haven't posted any. I will definitely try to start doing this. Been collecting these things for many years, from all over the place.

Thank you also for the honest open letter.

Regards to all.

>From: brymarva@aol.com >Reply-To: world-famous-recipes@yahoogroups.com >To: world-famous-recipes@yahoogroups.com >Subject: Re: Famous Recipes - Please read this everyone thank you... >Date: Sat, 25 Feb 2006 14:51:46 EST > >thank you for the honest open letter > >i belong to a site with >Members: 1,497 >Threads: 54,544 >Posts: 150,676 >Top Poster: _Marilee_ (http://www.apinchofthis.com/forum/member.php?u=2) >ME (47445) i have put in thousands of recipes and i got mine from >emails >cookbooks and other sites > >i am angry that someone would claim them as theres & sell them that BITES > > >thank you so much for this letter > >i love this group and will start sharing more when this week is over i >work >at a grade school and work nights so its hard to find alot of time But my >hours are going to changs > > >hugs to all

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Re: Famous Recipes - Speculaas - Thanks!

yes and there awsome
 
 
i was sent this recipe in a email and it was posted in a recipe room i go to
 
 
i also printed the other recipe and will; try it


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Re: Famous Recipes - Please read this everyone thank you...

thank you for the honest open letter
 
i belong to a site with
Members: 1,497
Threads: 54,544
Posts: 150,676
Top Poster: Marilee   ME    (47445) i have put in thousands of recipes and i got mine from emails cookbooks and other sites 
 
i am angry that someone would claim them as theres & sell them that BITES
 
 
thank you so much for this letter 
 
i love this group and will start sharing more when this week is over i work at a grade school and work nights so its hard to find alot of time But my hours are going to changs 
 
 
hugs to all   


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Famous Recipes - BLACK BEAN AND EXOTIC FRUIT SALSA

Black Bean and Exotic Fruit Salsa Prep: 15 min. 5 ounces canned black beans, rinsed and drained 2 Tbs. plus 2 tsp. mango, peeled and cubed 2 Tbs. plus 2 tsp. papaya, peeled and diced 1/3 cup pineapple, cubed 2 Tbs. plus 2 tsp. red onion\raw, diced 1/8 tsp. habanero pepper sauce 1 tsp. fresh cilantro, minced 1 tsp. lime juice 1 tsp. olive oil 1/4 tsp. ground cumin 1/8 tsp. salt 1/8 tsp. black pepper 1 clove garlic, minced Combine all ingredients in a large bowl and toss gently to coat. Let stand 15 minutes before serving.

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Famous Recipes - Appetizer-Chicken Spiedies

Chicken Spiedies

Marinade: 1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons sugar 2 tablespoons garlic -- minced or to taste 1 teaspoon dijon mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried tarragon 1/2 teaspoon dried oregano 1 1/2 pounds chicken breasts boneless/skinless (cut 1x1" squares)

Appetizer Sauce 1 cup mayonnaise 2 teaspoons dijon mustard 1 teaspoon garlic -- mince 2 teaspoons dried tarragon 1/2 cup pineapple juice

Vegetables: 3 large red bell peppers -- 1/2x1" (72 strips) 2 large green bell peppers -- 1/2x1" (48 strips) 1 large yellow onion -- 1/2x1" (96 strips)

24 8" bamboo skewers -- soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken breast meat into 1" squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.

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Famous Recipes - Appetizer~Onion Triangles

Onion Triangles

1/4 cup butter 2 large onions, thinly sliced 1 bunch green onions 1/4 pound mushrooms, thinly sliced 1/2 teaspoon dried rosemary leaves 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening 1 cup milk 2 tablespoons chopped parsley 1/2 cup sour cream 1 large egg yolk

Preheat oven to 425ºF . Grease a 13x9x2" pan. Melt butter in a large skillet over medium-high heat. Add onions, mushrooms and rosemary; saute 5 minutes. Cool slightly. In a medium bowl, combine flour, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. Stir in milk and parsley. With floured hands, pat dough into prepared pan, spread onion mixture on top. In bowl, blend sour cream and egg yolk; spread over onion mixture. Bake for 25 minutes, until golden. Cut into 2-inch triangles. Makes 40 triangles, about 12 servings.

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Famous Recipes - Please read this everyone thank you...

I just wanted to make this clear everyone that i have no involvment with some new group with Gail from gailskitchen "Kimmie and I started a new group".... She and i did NOT START ANY new group! I am totally unware and had no idea..

So before posting any of your own groups please ask first by posting to the board..WE do have links area where folks can put there groups on..

Thank you all for this coroporation Kimmie

ps I have been told she takes recipes and puts them in her new cookbook and sells them..Now that does not bug me as much as she also takes names from groups members that is to promote her group and get people over there..Im not upset on this part just letting you all know..Im upset over the fact that she is claiming i started a group with her and i did NOT!

So Rosemary hon i hope this post goes up sis so others know..I dont care how folks make there money i mean these are recipes we all get off the recipe sites for free most and some of our own..But when someone claims them to be there own that is not right you put the person who wrote the recipe in with it and give them credit..

thanks all Kimmie

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Re: Famous Recipes - Digest Number 470

*** MODERATOR NOTE ***

Strong flour has more of the protein which forms gluten. It is often used in bread-making.

*** MODERATOR NOTE ***

I bought piece of software and for ordering the company sent me a freebie CD of 20,000 recipes. Lots of them are STRANGE with lots of misspellings. Many are Asian and European and sound like something I might try. But one has me intrigued. It is a Hungarian dish called Galushka. The recipe is below. I know it is a dumpling but what are strong flour and a Galushka board and what is its purpose of the board? 250 G Strong Flour 3 eggs 50 ml of water (or a bit less) salt Lard or butter Mix flour with eggs and water and a pinch of salt until blisters begin to appear on the surface. In a large saucepan, bring plenty of salted water to a boil. Then place dough onto a Galushka board which should be held over the boiling water. With a knife, cut pieces of dough from the mass, and flick straight into the water. Take care that the water boils steadily all the time, and not to cook too many at a time. When the Galushka are done they will float to the surface. Make sure that they are ALL removed as soon as done, or they become soft and watery. As you remove them from the boiling water, rinse in cold water, and drain in a colander. When drained, toss them in hot lard or butter. If necessary, add salt before serving.

Denise Dogs are not our whole life, But they make our lives whole.

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Famous Recipes - White Bean Dip with Sun-Dried Tomatoes

White Bean Dip with Sun-Dried Tomatoes

Ingredients: 3 (15-ounce) cans white beans, drained & rinsed 1/4 cup fresh lemon juice 1/2 cup olive oil 1/4 cup sun-dried tomatoes, finely minced 3 cloves garlic, finely minced 2 teaspoons ground cumin 1 teaspoon chili powder 1 tablespoon dried basil 1 teaspoon salt Freshly ground pepper to taste

Puree beans in a food processor with the lemon juice. With machine running, drizzle in the oil; run until smooth. Scrape the mixture into a bowl, then stir in the tomatoes, garlic, cumin, chili powder and basil. Add salt and pepper to taste. Serve with crackers or fresh vegetables.

Makes about 3 cups.

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Famous Recipes - Snack- Hot Garlic Potato Chips

Hot Garlic Potato Chips

The great thing about these chips, aside from the fact that they are addictive, is that they can be made ahead of time, stored in a tightly closed container and reheated in 350° F. oven until hot. Toss with the seasoned garlic butter at the last minute.

4 potatoes 1 1/2 quarts vegetable oil for frying 3 T. butter 1 T. pressed garlic 2 T. chopped parsley 1 t. salt 1/8 t. freshly ground black pepper

With a vegetable slicer or very sharp knife, slice the potatoes about 1/16-inch thick. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels.

Pour oil into a 6-quart heavy-bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be one and one-fourth to one and one-half inches deep and the pan no more than a quarter full. Heat oil to 315° F. on a deep fat thermometer.

Carefully fry the potato slices in two to three batches until light brown and crisp, stirring carefully with slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook (if the potatoes brown in much less time, the oil is too hot).

Remove each batch of crisp potatoes, and place on cookie sheet lined with paper towels. When all potatoes are done, place them in a mixing bowl large enough to hold them comfortably.

Over a medium flame, heat butter and garlic in saucepan without allowing the butter to brown. Drizzle the butter and garlic over the potatoes, add the chopped parsley, salt and pepper and mix thoroughly with rubber spatula, be careful not to crush the chips. Serve hot.

Serves 8.

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Famous Recipes - Speculaas - Thanks!

To you great folks who promptly provided the recipes I requested, a great big THANK YOU!

Now... have either of you ever made them? : )

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Famous Recipes - Won Ton Baskets Supreme Appetizer

Won Ton Baskets Supreme Appetizer

Recipe reprinted with permission from Fine Dinings.

"a make ahead hors d'oeuvre - Any filling of your choice can be used, however, the combination of garlic, mushrooms and Brie are a perfect match and very flavorful."

Won Ton wrappers Olive oil 1 tablespoon butter 1/2 pound mushrooms (any type will do), finely chopped 4 or 5 cloves minced garlic Kosher Salt and pepper to taste 1/4 cup Brie cheese 5 slices smoked salmon lox Parsley

Preheat oven to 375° degrees F. Using scissors, trim the won ton wrappers to approximately 2 1/2-inch squares. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. The won ton baskets can be made a day ahead. Cover and store at room temperature.

Filling: In a large frying pan, melt butter; saute the mushrooms, garlic, salt, and pepper until there is no more liquid left. Remove from heat and cool; spoon into prepared won ton baskets.

For each won ton basket: pinch off a small piece of brie cheese; place it on top of the mushroom mixture. Cut a small triangle piece of smoked salmon lox and drape it on top of the cheese. Just before serving, preheat oven to 350° degrees F. Place into oven just long enough to melt the brie cheese. Remove from oven, sprinkle parsley on top of each basket and serve warm.

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Friday, February 24, 2006

Famous Recipes - Siamese Subgum

Siamese Subgum

1 1/2 cups rice 3 eggs Salt Pepper Oil 3 onions, chopped 8 oz. cooked chicken meat, diced 8 oz. cooked ham, diced 3/4 cup frozen peas, cooked Soy sauce

Cook the rice and drain well. Beat the eggs only slightly with about 1/4 t. salt and fry them in a T. of oil. Stir well so that they are sort of scrambled when cooked. Set aside. Heat a little more oil. Cook onions for 1 minute, then add the cooked rice and stir until the rice and onions are well mixed and heated through. Mix in chicken , ham and peas and add salt and pepper to taste. Heat through again, mix in scrambled eggs and serve with soy sauce either separate or stirred in (about 2 T. soy sauce), just before serving. Serves 4

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Famous Recipes - Californian Rice Salad

Californian Rice Salad

1 1/2-cups instant rice 1/2-tsp salt 1/4-tsp pepper 2-cups chopped fresh spinach 1/2-lb cooked medium shrimp 1-cup sliced mushrooms 1-small red onion, sliced 2-tbsp roasted sunflower seeds 3-hard cooked eggs, finely chopped 1/2-cup Italian salad dressing 1-avocado, sliced

Cook the instant rice with the salt and pepper according to box instructions When the rice is cooked, add shrimp, mushrooms, red onion, sunflower seeds, eggs and dressing Toss to combine Add avocado slices just before serving

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Famous Recipes - PRALINE CHEESECAKE SQUARES

Makes 48 servings Prep: 40 minutes Chill: 2 to 24 hours Bake: 50 minutes

Ingredients 2-1/2 cups all-purpose flour 1 cup butter, melted 2/3 cup finely chopped pecans 2 tablespoons powdered sugar 3 8-ounce packages cream cheese, softened 4 eggs 1 14-ounce can sweetened condensed milk 2/3 cup granulated sugar 2 teaspoons vanilla 1 cup packed brown sugar 1 cup whipping cream 1 cup chopped pecans 1-1/2 teaspoon vanilla Directions 1. For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well. Press mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges. 2. Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla. Pour filling over baked crust. Bake in a 350 degree F oven for 35 to 40 minutes until set. Cool in pan on a wire rack. 3. For topping, in a medium saucepan combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares. Makes 48 servings. To Tote: Cover tightly. Transport in an insulated cooler with ice packs. (Or cut into squares and place in a single layer in a shallow container. Cover and transport in an insulated cooler with ice packs.) For 24Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.

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Famous Recipes - Mexican Surprise Meatballs Recipe

Mexican Surprise Meatballs Recipe

2 slices firm-textured bread, torn into small pieces 1/2 C. milk 2 lbs. lean ground beef 2 eggs, slightly beaten 1 small onion, finely chopped 3 cloves garlic, minced 1/4 C. finely chopped fresh parsley 1/2 t. pepper 50 pimento-stuffed salad olives Prepared picante sauce

Soak bread in milk. Mix thoroughly beef, eggs, onion, garlic, parsley, bread mixture and pepper. Shape into 1-inch balls, placing an olive in center of each. Place in large baking pan.

Bake in 350° F. for 25 minutes or until done.

Place meatballs in saucepan. Add picante sauce and heat through. Serve with wooden picks. Makes about 50.

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Famous Recipes - Mini Chicken Tostadas

Mini Chicken Tostadas

1 cup chicken breast, cooked, chopped 1/2 cup onion, chopped 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1 tablespoon red bell pepper, chopped 1 4 ounces can chopped green chiles, drained 6 corn tortillas (6 inch)

Combine chicken, onion, Cheddar cheese, mayonnaise, bell pepper and green chilies in a small bowl. Stir well and set aside. Cut each tortilla into 6 circles using a 2-inch biscuit cutter, or cut each tortilla into 6 wedges. Place the tortilla chips on an ungreased baking sheet. Bake at 350ºF for 6 minutes. Turn chips and bake an additional 2 to 3 minutes or until golden and crisp. Spread the chicken mixture evenly over the chips (about 1 tablespoon per chip). Broil 5 1/2 inches from heat - with electric oven door partially opened - for 3 minutes or until hot and bubbly. Serve warm. Yield 36 appetizers

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Famous Recipes - Mediterranean Crescent Pinwheels

Mediterranean Crescent Pinwheels

2 cans refrigerated crescent dinner rolls 1 pound cooked ham, thinly sliced 2 cups crumbled feta cheese 1 teaspoon pepper 2 tablespoons olive oil 3/4 cup chopped fresh basil

Heat oven to 375ºF. Spray cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle. Arrange 1/8 of prosciutto or ham slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. Makes 40 appetizers.

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Famous Recipes - Hot Macadamia Cracker Dip

1 pkg (8 oz) cream cheese, softened 2 tbls milk 1/2 c sour cream 2 tsp prepared horseradish 1/4 c finely chopped green pepper 1 green onion chopped 1/2 tsp garlic salt 1/4 tsp pepper 1/2 c chopped macadamia nuts or almonds 2 tsp butter or margarine

assorted crackers

In a mixing bolw beat cream cheese and milk until smooth. Stir in sour cream, horseradish, green pepper. onion, garlic salt and pepper. Spoon into ungreased shallow 2 cupo baking dish; set aside. In a skillet, saute nuts in butter for 3-4 minutes or until slightly browned. Sprinkle over cream cheese mixture. Bake uncovered, at 350 for 20 minutes. Serve with crackers.

Note: Can substitute 1/2 c chopped mixed nuts instead of macadamia or almonds.

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Famous Recipes - Cheese Recipes - Fried Brie with Nut Crust

Cheese Recipes -

Fried Brie with Nut Crust

4 wedges Brie (2 oz. each) 1/3 cup walnuts 1/3 cup almonds 1/3 cup pecans 2 Tbsp sesame seeds 2 large eggs 1/4 cup whipping cream Peanut oil (for frying) Purchased jalapeno jelly French bread baguette, cut into 1/2" thick slices

Freeze Brie for 30 minutes. Finely chop all nuts and the sesame seeds in food processor. Transfer to a medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture, then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic wrap and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)

Pour enough peanut oil into a heavy large skillet to reach a depth of 1-1/2 inches. Heat over medium-high heat to 350 degrees (F). Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately with jalapeno jelly and baguette slices; accompany with sliced pears and/or apples, if desired. Makes 8 appetizer servings.

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Famous Recipes - Corned Beef Recipes - Corned Beef Canapes Recipe

Corned Beef Recipes -

Corned Beef Canapes Recipe

3/4 pound sharp cheddar cheese grated 1 can corned beef (12 ounce) chopped 1 Tbls. Dijon mustard 1 Tbls. Worcestershire sauce 1 clove garlic chopped 1 small onion chopped Mayonnaise Cocktail rye bread rounds

Mix all the ingredients with enough mayonnaise to make it very moist. Spread on rye rounds. Put under the broiler until the cheese melts.

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Famous Recipes - Disappearing Jalapeno Cheeseballs

Disappearing Jalapeno Cheeseballs

1 egg 1/2 cup softened butter 3 - 4 fresh Jalapeno peppers - very finely chopped 1/4 cup onion - very finely chopped 1 cup Cheese Whiz 1/2 tsp. chili powder 2 tsp. baking powder 2 cups flour

Preheat oven to 350. Beat the egg with a fork until well mixed. Add the rest of the ingredients in the order given. Roll in 1" balls and place on a cookie pan. Bake 10-12 minutes or until light brown on the bottom. Remove from the pan and cool on paper towels. Sprinkle with paprika or chile powder. Makes about 24.

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Famous Recipes - Chinese Oven Fried Round Steak

Chinese Oven Fried Round Steak

2 lbs. beef top, bottom or full cut round steak 2 eggs 6 T. soy sauce 2 T. water 1/4 t. ground ginger 1 t. garlic powder, 1 1/2 cups dry breadcrumbs

Pound beef portions until thin, (1/4 to 1/2" thick) Beat together eggs, soy sauce, water, ginger, garlic powder in pie plate. Sprinkle breadcrumbs onto wax paper. Dip beef into egg mixture, then press into crumbs, coating evenly on both sides. Arrange in single layer in greased shallow baking pan. Bake at 350 for 30 minutes. Turn and bake for 20 minute longer. Note: Plain or fried rice and oriental mixed vegetables would make this Chinese American meal complete. Serves 8

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Famous Recipes - Chicken Recipes - Chicken Nacho Appetizer

Chicken Recipes -

Chicken Nacho Appetizer

2 boneless skinless chicken breasts 1 1/2 teaspoons salt, divided 2 1/2 teaspoons cumin 1 onion, peeled and chopped 2 tablespoons butter 1 cup seeded and chopped tomato 1 4 ounces can green chiles, drained, chopped 1/4 teaspoon ground black pepper 36 tortilla chips 2 cups shredded Monterey jack cheese 1 jalapeno, seeded and thinly sliced 4 ounces sour cream

Place chicken breasts with 1 teaspoon salt in a saucepan; cover with water and bring to a boil. Reduce heat; simmer 6 to 8 minutes. Drain, reserving the broth. Place chicken in food processor; add 1/2 teaspoons cumin; process until coarsely ground. Set aside.

In a medium heavy skillet over medium-high heat, saute onion in butter until tender, about 5 minutes. Add chicken, 3/4 cup of reserved chicken broth, tomatoes, green chile peppers, remaining cumin, remaining salt and pepper. Simmer uncovered 20 minutes or until liquid evaporates. Place tortilla chips on an ungreased cookie sheet; spoon 2 tablespoons of chicken mixture onto each chip. Top with Monterey Jack cheese and jalapeno. Broil until cheese melts. Serve topped with sour cream.

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Famous Recipes - Chicken Recipes - Chicken Florentine Panini Recipe

Chicken Recipes -

Chicken Florentine Panini Recipe

1 (10-oz. can) refrigerated pizza crust 1 (9-oz.) package frozen spinach 1/4 C. light mayonnaise 2 garlic cloves, minced 1 T. olive oil 1 C. chopped red onion 1 T. sugar 1 T. vinegar (cider, red wine or balsamic) 2 boneless, skinless chicken breast halves 1/2 t. dried Italian seasoning 4 (4-inch) slices provolone cheese

Heat oven to 375° F.. Unroll dough; place in ungreased 15-by-10-by-1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375° F. for 10 minutes. Cool 15 minutes or until completely cool.

Meanwhile, cook spinach as directed on package. Drain; squeeze dry with paper towels.

In small bowl, combine mayonnaise and one of the garlic cloves. Mix and refrigerate. Heat oil in small saucepan over medium-high heat until hot.

Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap.

Sprinkle chicken with Italian seasoning and minced garlic.

Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, tender and juices run clear. Turn once.

Cut cooled pizza crust into 4 rectangles.

Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

Heat large skillet or cast iron skillet over medium heat until hot.

Place sandwiches in skillet. Place a smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each sandwich into quarters. Makes 8 sandwiches.

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Famous Recipes - Appetizer-Crab and Cream Cheese Wontons Recipe

Crab and Cream Cheese Wontons Recipe

4 oz. Dungeness or lump crab meat 2 oz. cream cheese 1/4 t. grated lemon zest 1/2 t. lemon juice 1/4 t. Kosher salt or to taste 1/8 t. freshly ground black pepper 2 t. snipped chives

18 wonton wrappers vegetable oil for deep frying

Egg Wash 1 large egg whisked with 2 T. water

The filling: Pick through the crab to remove any remaining bits of cartilage and shell. Mix the crab, cream cheese, lemon zest and juice, salt, pepper and chives together. Taste and adjust seasoning.

Folding the wonton: Place a heaping half-teaspoon of filling on one corner of the wonton skin, leaving the edges clean. Moisten the edges with egg wash. Bring one set of opposite corners together and seal all the edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more egg wash. Turn the third corner up if it isn't already, forming a small tortellini or hat-shape.

Alternate folding method: Cut the wonton skins in half, diagonally. Brush one side with egg wash then place a small dollop of filling a bit off the middle of the triangle. Bring the open edges together and seal, forming a small triangle.

Meanwhile, heat the oil to about 350° F. Fry the wontons until they are golden brown, about 45 seconds to 1 minute. Drain well on a rack lined with paper towels.

Makes about 1 1/2 dozen.

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Famous Recipes - Recipes - Egg Recipes - Eggs in Tomato Sauce (Italian)

Recipes - Egg Recipes -

Eggs in Tomato Sauce (Italian)

3 T. oil 1 large Spanish or Bermuda onion, thinly sliced 1 clove garlic, finely chopped 6 ripe tomatoes, peeled and chopped OR 2 cans (1 lb. each) tomatoes 1 t. salt 1/2 t. pepper 1 t. leaf oregano, crumbled 6 eggs Hot cooked rice

In medium skillet, heat oil. Sauté onion until tender but not browned. Add garlic and cook 1 minutes. Add tomato, salt, pepper and oregano and cook, uncovered, until slightly thickened. The eggs can be dropped into tomato sauce to poach for 4 minutes. Lift out with slotted spoon. Set on rice and spoon sauce over. OR lightly beat eggs and pour into the tomato sauce. Stir briefly. Let cook over medium heat until mixture starts to set and stir gently to scramble. Serve over rice. Serves 6

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Famous Recipes - Recipes - Egg Recipes - Eggs A La Tripe ( French)

Recipes - Egg Recipes -

Eggs Ala Tripe (French)

3 lg. onions, thinly sliced and separated into rings 1/4 cup margarine (1/2 stick) 2 T. flour 1 cup half and half 1 cup milk 1 cup shredded Swiss cheese (4 oz) 1 t. salt 8 hard cooked eggs, sliced 1 T. soft margarine

In large pan, cook onions with the butter until golden and wilted but not brown. Sprinkle with the flour land cook, stirring 2 minutes. Off the heat, gradually stir in the half and half and the milk. Bring to boil. Stir constantly until melted. Stir in the salt. Spread a layer of the onion mixture in bottom of greased shallow baking dish. Top with egg slices and cover with remaining onion mixture. Dot with butter. Put under preheated broiler until bubbly and lightly browned. Serve 8

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Famous Recipes - Chicken Recipes - Chicken, Perigord Style

Chicken Recipes -

Chicken, Perigord Style

1/2 cup margarine 8 whole chicken breasts, skinned and boned 1/2 lb. mushrooms, sliced 1/3 cup flour 1/4 t. salt 1 can chicken broth (13.75 oz) 2 T. half and half

In skillet or large pan, over medium high heat, in 6 T. hot margarine, cook chicken, a few pieces at a time until browned on all sides. Set aside. In drippings, over medium heat. In drippings, over medium heat, in remaining 2 T. butter, cook mushrooms until golden, about 5 minutes. With slotted spoon, remove mushrooms to small bowl. Into droppings, over medium heat, stir flour land salt until blended. Gradually stir in chicken broth and half and half. Cook, stirring constantly until mixture is thickened. Place chicken and mushrooms in sauce. Reduce heat to low. Cover. Simmer 25 minutes. Serves 8

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Famous Recipes - Chicken Recipes - Crispy Chicken Rolls

Chicken Recipes - Crispy Chicken Rolls

3 large whole chicken breasts, skinned boned and halved 1 1/4 cup cooked shelled and deveined shrimp, chopped 3/4 cup margarine, softened Salt 1/4 cup chopped green onions Oil 1 cup flour 1 1/4 t. baking powder 3/4 cup water

With mallet, pound chicken pieces to about 1/4" thickness. In medium bowl, mix shrimp with margarine, 1 1/2 t. salt and green onions. Spoon mixture onto centers of chicken breasts, leaving 1/2" edge all around. Starting at one of the narrow ends, roll up each chicken piece, jelly roll fashion. Fasten with picks. Cover and refrigerate 15 minutes. Meanwhile, in large pan, over medium high heat, heat 1" oil to 375. In medium bowl, with wire whisk, blend flour, baking powder, 1 t. salt and water. With tongs, roll 3 chicken rolls, one at a time, into flour mixture, making sure all sides are coated evenly. To fry chicken rolls, lower into hot oil and fry until golden, 10 to 15 minutes. Turn occasionally with slotted spoon. Remove rolls from oil and allow to drain on paper towels. Keep warm. Repeat with remaining rolls, using a fork to hold chicken rolls stead. Remove toothpicks. Place rolls on warm serving plate. Serve at once so that the chicken rolls are hot and retain their crispness. Serves 8

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Famous Recipes - Recipes - Stroganoff Style Round Steak

Recipes - Stroganoff Style Round Steak

1 beef round steak, cut 3/4" thick (about 3/4 to 1 lb) 4 t. flour 1/2 t. salt 1/3 t. pepper 1 T. oil 3/4 cup water 1 small onion, sliced 1 t. instant beef bouillon granules 1/4 t. dried oregano or basil, crushed 4 t. flour 1/2 cup sour cream 6 cups water 1/4 t. salt 4 oz. noodles Snipped parsley, optional

Trim fat from meat. Remove any bone. Cut into 4 serving size pieces. In custard cup, mix 4 t. flour, 1/2 t. salt and pepper. Sprinkle about half of the flour mixture over one side of the meat pieces. Use a meat mallet to pound meat from center to the outside. Turn meat over. Repeat with remaining flour mixture. Pound again. In large skillet, heat oil. Add meat to skillet.

Brown quickly on both sides. Remove from heat. Stir in water, onion, bouillon granules and oregano or basil. Cover and cook over low heat, about 1 1/4 hours or until meat is tender. For sauce, remove meat from skillet.

Cover meat with foil. Pour meat juices from skillet into a glass measure. Use a spoon to skim off fat. Measure 3/4 cup juice (if needed, add water to make 3/4 cup liquid). Return mixture to skillet. Stir 4 t. flour into sour cream; stir into juice mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Meanwhile, in large kettle, bring water and salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain. Top noodles with meat and sauce; If desired, sprinkle with chopped parsley. Serves 4

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Famous Recipes - Chorizo Turnovers

Chorizo Turnovers

1 package refrigerated pie crust dough 3 tablespoons sour cream 6 ounces chorizo 2 tablespoons chopped green chiles

Roll pastry to a 1/8 inch thickness on a lightly floured board. Cut pastry into circles that are 3 inches in diameter. Set aside. Remove casings from chorizo. Fry chorizo in a small skillet at medium heat. Drain. Combine chorizo, sour cream, and chile in a small mixing bowl.

Place a spoonful of mixture, off center, on each pastry circle. Fold pastry in half over filling, and pinch edges together to seal. Pierce top of turnovers with tines of a fork. Place empanaditas on an ungreased baking sheet and bake in a 450ºF oven for 10-12 minutes or until golden. Makes 2 1/2 dozen. Freezes well.

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Famous Recipes - Layered Spinach Salad

Layered Spinach Salad 3 slices bacon 1 (10 oz) pkg frozen peas 1/2 c plus 2 T Romano cheese grated 1-1/2 qts fresh spinach (torn) 2 c sliced fresh mushrooms 1 c red onion rings 1/2 c mayonnaise 1/2 c sour cream 1 tsp sugar

Cook bacon till crisp, then crumble. Cook peas in microwave until just tender. Combine 1/2 c cheese with bacon. In large bowl layer: spinach, cheese mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream & sugar. Mix well. Spread mayonnaise mixture over salad to seal. Sprinkle 2 T cheese over top. Cover & refrigerate overnight.

Serves 8

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Thursday, February 23, 2006

Famous Recipes - Crispy Baked Chicken

Crispy Baked Chicken

2 tablespoons butter or stick margarine, melted 1 cup crushed cornflakes 1 cup all-purpose flour 1-1/2 teaspoons seasoned salt 4 chicken drumsticks (4 ounces each), skin removed 4 chicken thighs (6 ounces each), skin removed 3/4 cup egg substitute

SERVINGS 4

DIRECTIONS

Drizzle butter in a 13-in. x 9-in. x 2-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Dip chicken in egg substitute, then roll in cornflake mixture. Dip again in egg substitute and roll in cornflake mixture.

Arrange chicken in prepared dish, meatier side down. Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear and a meat thermometer reads 180°. Yield: 4 servings.

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Famous Recipes - DinnerPolish Reuben Casserole

POLISH REUBEN CASSEROLE

1 medium onion, diced 2 (16 oz.) cans sauerkraut 2 cans cream of mushroom soup 1 1/3 c. milk 1 T. prepared mustard 1 (8 oz.) package medium width noodles 1½ lb. Polish sausage, cut in 1/2 inch pieces 2 c. shredded swiss cheese 3/4 c. whole wheat bread crumbs 2 T. butter, melted

Preheat oven to 350°. Grease (13 x 9 inch) pan. Place kraut in a colander in the sink and rinse with cold water; press to drain. Combine onion, soup, milk and mustard in a medium bowl; blend well. Spread the sauerkraut in the prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly over the noodles. Top with the sausage and the cheese. Combine the crumbs and the butter and sprinkle on top. Cover tightly with foil and bake one hour or till the noodles are tender.

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Famous Recipes - STRAWBERRY AND CREAM CHEESE FILLED MUFFINS

Strawberry and Cream Cheese Filled Muffins 1/4 cup (2 ounces) 1/3-less-fat cream cheese at room temperature

2 tablespoons strawberry preserves (may use other flavors)

2 1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

http://www.thatsmyhome.com" -->2 teaspoons poppy seeds

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cups low-fat buttermilk

3 tablespoons vegetable oil

2 large egg whites

1 large egg

Cooking spray

Preheat oven to 375° F.

Combine the cream cheese and preserves; stir with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray, filling each one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. Makes 1 dozen.

http://www.thatsmyhome.com" -->Note: The muffins can be made ahead and stored in an airtight container overnight or in a heavy-duty zip-top plastic bag in the freezer. Just thaw at room temperature and eat.

PER MUFFIN: Cal 182 (29% fat) Fat 6 g (2 g sat) Fiber 1 g Chol 23 mg Sodium 231 mg Carb 27 g Calcium 94 mg

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Famous Recipes - Asian Napoleons

Asian Napoleons

Crispy, sugared wontons form the layers of this Napoleon.

Pastry Ingredients: 1/3 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon five-spice powder 24 wonton wrappers 1/4 cup LAND O LAKES® Butter, melted

Filling Ingredients: 1 pint (2 cups) whipping cream 2 tablespoons powdered sugar 1/2 teaspoon almond extract 1 pint strawberries, sliced, reserve 8 whole

Heat oven to 350°F. Line two baking sheets with kitchen parchment paper. Combine sugar, cinnamon and five-spice powder in small bowl. Brush both sides of wonton wrappers with melted butter; sprinkle each side with 1/4 teaspoon sugar mixture.

Place wontons on prepared baking sheets. Bake for 7 to 9 minutes or until pastry is caramelized and crispy. Remove from baking sheets; cool on kitchen parchment paper. Store at room temperature until serving time.

Beat chilled whipping cream in large mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in powdered sugar and almond extract.

To serve, place 1 pastry on each serving plate; top with 2 tablespoons whipped cream and 1 tablespoon sliced berries. Cover with 1 pastry, 2 tablespoons whipped cream, 1 tablespoon sliced berries and 1 pastry. For each serving, repeat with remaining ingredients. Garnish with reserved whole strawberries.

Makes 8 servings.

TIP: Five-spice powder can be found in the ethnic section of most supermarkets. It contains cinnamon, fennel, licorice root, anise, ginger, chili pepper, allspice and cloves.

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Famous Recipes - Make Ahead Sour Cream Chicken Casserole

Make Ahead Sour Cream Chicken Casserole

4 cups diced chicken 1 can mushroom soup 1 cup sour cream or imitation sour cream 1/2 cup almonds, slivered 1/2 pkg. (small) Pepperidge Farm Herb Dressing mix 1/2 cup chicken broth

Mix chicken, soup, and sour cream with almonds well. Pour in buttered casserole. Mix herb dressing mix and broth together. Pour on chicken mixture. Bake at 350 for 45 minutes covered and 15 minutes uncovered. Great as brunch, buffet, and luncheon dish. Source: Unknown

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Famous Recipes - Kielbasa Casserole Recipe

Kielbasa Casserole Recipe 3 lbs. kielbasa 12 oz. chili sauce 1 1/2 C. ketchup 3/4 C. boiling water 1 bay leaf, broken in half 4 whole allspice 1 large onion, thinly sliced 1/2 C. brown sugar 1/2 C. red wine (optional)

Place sausage in a large pan. Cover with water and bring to a boil. Simmer 15 minutes. Drain and cut into 1 inch pieces. Place sausage in a deep casserole dish.

Combine chili sauce, water and ketchup. Add allspice and bay leaf. Pour over kielbasa. Top with onion and sprinkle with the sugar. Bake uncovered at 400° F. for 30 minutes. Add wine and bake another 15 minutes. Remove bay leaf and allspice before serving.

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Famous Recipes - Recipes - Corned Beef and Cabbage Recipe

Recipes - Corned Beef and Cabbage Recipe

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Famous Recipes - Olive Garden Style House Dressing

Olive Garden Style House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing 1 clove Garlic; peel, halved 1/2 teaspoon Dried basil 1/2 teaspoon Dried oregano 3 packages Sweet and Low, or 1 tablespoon Sugar Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

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Famous Recipes - Chicken Recipes

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Famous Recipes - Recipes - EASY QUESADILLAS

Recipes - EASY QUESADILLAS Grate up a pile of cheese (any kind you like, Cheddar and Monterey Jack are suggestions). Take a flour tortilla and spread the cheese out on it. You can also add anything else you may think of, such as: Jalapeno's, green chilies, cut up olives, salsa, etc. Slap another tortilla on top of your filling and microwave for about 2 minutes. Cut into fourths and serve.

Dip into salsa or sour cream if desired.

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Famous Recipes - Chicken Recipes - Chicken Fajitas

Chicken Recipes - Chicken Fajitas

1/4 cup Italian salad dressing 6 boneless chicken breast halves 1 can Nacho Cheese Soup 1/3 cup milk 12 flour tortillas (6") 4 green onions, thinly sliced 1 small avocado, peeled, pitted and sliced

POUR dressing into large shallow dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally.

REMOVE chicken from marinade. Grill 15 min. or until done, turning once. Discard marinade.

MIX soup and milk in saucepan. Heat through.

SLICE chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling. Serves 12

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Famous Recipes - Recipes - CHOCOLATE SAUERKRAUT CAKE

Recipes - CHOCOLATE SAUERKRAUT CAKE

2 1/4 c. flour1 tsp. baking soda1 tsp. baking powder1 1/2 c. sugar2/3 c. shortening3 eggs1 1/4 tsp. vanilla1/4 tsp. salt1/2 c. unsweetened cocoa1 c. water1 c. sauerkraut, rinsed, drained and blended Sift together flour, baking soda and baking powder, set aside. Cream sugar and shortening, add eggs, mix well, then add vanilla, salt and cocoa. Mix well. Alternately add flour mixture and water. Add sauerkraut. Bake in greased and floured pan. For two 8 inch square pans, bake at 325 degrees for 25- 30 minutes. For 1 Bundt pan or angel food pan, bake 45-50 minutes at 375 degrees. TOPPINGS: May spread 1 can cherry pie filling over the top of cake and then Cool Whip; or may simply drizzle top of cake with confectioners' sugar glaze.

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Famous Recipes - Recipes - GRANDMA'S POTATO CANDY

Recipes - GRANDMA'S POTATO CANDY

1 tsp. vanilla extract 1/4 tsp. salt 1/4 c. mashed potatoes, unseasoned 4 c. confectioners' sugar 1 c. smooth peanut butter

Add vanilla and salt to mashed potatoes. Chill. Add confectioners' sugar slowly to chilled potatoes until mixture is stiff and dry. Divide mixture into 3 parts. Working with one part at a time, roll out to about a 1/4 inch thickness on waxed paper (it should form a rectangle about 4x12 inch). Spread with a thin layer of peanut butter. Roll up as for jelly roll. Repeat with remaining potato mixture and peanut butter. Chill several hours. Slice (not too thick; this is rich). Store in refrigerator. About 72 pieces.

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Famous Recipes - Recipes - Homemade Cream Soup Mix

<em><strong>Recipes - Homemade Cream Soup Mix </strong></em>

2 cups powdered nonfat milk 3/4 cup cornstarch 1/4 cup instant powdered bouillon (beef/chicken/vegetable) 2 tbs dried onion flakes 1 tsp basil leaves 1 tsp thyme leaves 1/2 tsp pepper Combine all ingredients, mixing well. Store in an airtight container until ready to use. Note: I found small canning jars for this soup mix. I think they held about 1-1/2 cups worth. I should have made more and used bigger jars, everyone loves this mix. It tastes better than "cream of chicken soup" in a can! To use in place of canned cream soups in casseroles or as a base for you own soups. To substitute from one can of condensed soup: Combine 1/3 cup dry mix with 1-1/4 cups cold water in a sauce pan. Cook and stir until thickened. Add to casseroles as you would a canned product.

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Famous Recipes - Applesauce Oatmeal Cookies

Applesauce Oatmeal Cookies

3 cup oatmeal 1 cup whole wheat flour (or 2 cups oatmeal and 2 cups whole wheat flour, whatever combination you want) 1 tsp soda 1/4 tsp nutmeg 1 cup unsweetened applesauce 7/8 cup honey (or less) 1 tsp vanilla 2/3 cup raisins or dried apples or dried cranberries

Combine the first four ingredients. Mix up the next 3 ingredients and add them to the dry ingredients. Stir in the dried fruit. Roll in small balls and smash to 1/4" thickness on the cookie sheet. Bake at 275F degrees for 22- 25 minutes.

Makes about 50 cookies with only .3 grams of fat each.

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Famous Recipes - Racine's Southwestern Cheese Dip

Racine's Southwestern Cheese Dip

1 pound 4 ounces cream cheese 1/2 cup mayonnaise 3/4 cup sour cream 1 cup cheddar cheese, grated 1/2 cup Parmesan cheese, grated 1 to 2 jalapenos, fresh, diced fine 2 green onions, chopped fine 1/2 red bell pepper, chopped fine 2 to 3 ( 6 ounce cans ) diced green chilies, chopped pinch of salt 2 teaspoons ground cumin 2 teaspoons chili powder

Soften cream cheese to room temperature, add mayonnaise and sour cream. Mix well.

Add remaining ingredients except cheddar cheese. Mix well. Fold in grated cheddar cheese. Place in glass baking dish or divide into smaller portions. Place in oven at 350 for approximately 10 minutes until bubbly and a little brown.

Garnish with sliced avocado, your favorite salsa and warm corn tortilla chips.

Serves 4

Racine's Restaurant 850 Bannock Street Denver, CO Serves 4

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New comment on Famous Recipes - need recipe

David Laird has left a new comment on your post "Famous Recipes - need recipe":

Looking for a Stromboli receipe. These are served as sandwich. Last time I had was Bloomington IN. David

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Posted by David Laird to Recipes Recipe at 2/23/2006 09:06:52 AM

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Famous Recipes - NOLA STYLE CEDAR PLANK TROUT

Ingredients needed:

* 1/2 cup grated horseradish root * 1 tablespoon each chopped lemon and orange zest * 1 tablespoon chopped cilantro * 1 teaspoon Creole spice * 1 4-ounce trout fillet * Salt and pepper * 2 tablespoon soy sauce * 1 teaspoon toasted sesame oil * 2 tablespoons each orange and lemon juice * 1 tablespoons chopped green onion

Light a grill and heat until hot. Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Creole spice. Lay trout fillet on a well-oiled cedar plank and top with horseradish mixture, packing it firmly around fish. Place plank on grill, cover immediately. Grill will begin to smoke a lot -- don't worry, it's the wood smoldering. Check for doneness after 5 minutes; be careful not to overcook. Meanwhile, whisk together remaining ingredients. To serve, carefully remove fish from plank with a spatula and pour sauce over.

Yield: 1 serving

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Famous Recipes - ZUCCHINI, SAUSAGE, AND SHRIMP TORTE -Courtesy of Emeril

Ingredients needed:

* 1 pound shrimp, peeled and cut into 1/2-inch dice * 1 teaspoon Essence * 2 tablespoons olive oil, plus 4 teaspoons extra-virgin olive oil * 3/4 pound chorizo, halved lengthwise and sliced into 1/2-moon disks * 1 1/2 cups chopped yellow onions * 1 tablespoon minced garlic * 1 teaspoon Italian seasoning * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 4 cups grated zucchini (about 2 pounds) * 1 teaspoon chopped fresh oregano * 3 large eggs * 1 1/2 cups grated fontina * 1 cup fine dry bread crumbs * 1/2 cup Parmesan

Preheat the oven to 350 degrees F. Grease a 9-inch glass baking dish and set aside.

In a bowl, toss the diced shrimp with the Essence to coat, and set aside. In a large skillet or saute pan, heat the 2 tablespoons oil over medium-high heat. Add the chorizo and cook until the fat is rendered. Drain excess fat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, Italian seasoning, salt and pepper, and cook, stirring, for 30 seconds. Add the zucchini and oregano, and cook, stirring occasionally, until the zucchini is wilted and about 1/2 of the liquid has evaporated, about 7 minutes. Add the seasoned shrimp and cook, stirring, until the shrimp are pink and most of the zucchini liquid has evaporated, 3 to 4 minutes. Remove from the heat and let cool for 15 minutes. Break the eggs into the cooled zucchini mixture and stir well to combine. Add the fontina and 1/2 cup of the bread crumbs, and stir well. Adjust the seasoning, to taste. Pour into the prepared baking dish. In a small bowl, combine the remaining 1/2 cup of bread crumbs with the 4 teaspoons of extra-virgin olive oil, and season with a pinch of salt and pepper. Sprinkle the top of the torte with the bread crumb mixture and Parmesan. Bake until set and the top is lightly browned, 30 to 35 minutes. Remove from the oven and let sit for 10 minutes. Cut into wedges and serve. Yield: 1 (9-inch) pie (4 to 6 servings)

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Wednesday, February 22, 2006

Re: Famous Recipes - need recipe

Terri, Here's a recipe for you:

Almond Speculaas

Ingredients:

1 cup butter or margarine

3/4 cup sugar

1 egg

1/2 tsp vanilla extract

2 cups flour

1 tsp cinnamon

1/4 tsp baking soda

2 tsp milk

1/2 cup sliced almonds

Preparation: In a large bowl, cream butter and sugar. Beat in egg and vanilla extract. Mix flour, baking soda, and cinnamon seperately. Add to creamed butter and sugar until combined. Spread dough into foil lined 13x9 inch baking pan. Brush top with milk and sprinkle with almond. Press almonds into dough. Bake at 350 degree pre-heated oven for 15 - 18 minutes or until golden. Let stand 5 minutes before cutting into squares. Makes about 36 squares.

If you are going to mold the cookies then ensure that the molds are chilled, oil and flour them lightly to start and then flour lightly after each use. Scraps and trimmings should be refigerated and used all together at the end.

Terri Tompkins <tericlif@intrstar.net> wrote: I am looking for a recipe for a cookie recipe from the Netherlands... called a "Speculaas" or perhaps "Parliament cake". This is cooked in a mold to make the shape, rather than being cut. If anyone has such, please post or email directly to me. Thanks! Terri in NC

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Re: Famous Recipes - need recipe

In a message dated 2/22/2006 9:36:43 AM Pacific Standard Time, tericlif@intrstar.net writes:
Speculaas

Speculaas

Almond, Spice Cookie from Belgium and the Netherlands
Makes 20 to 40 cookies, depending on mold size.

3 ¾ c all-purpose Flour 1 c (2 sticks) unsalted Butter, slightly softened
1 TBS plus 1 ½ tsp ground Cinnamon 1 1/3 c granulated Sugar
¾ tsp ground Ginger 2 large Eggs
½ tsp ground Cloves ¼ tsp finely grated Lemon zest
½ tsp ground Nutmeg 2/3 c finely ground blanched Almonds
1/8 tsp Soda (Opt) 2 TBS milk (use if dough is too crumbly)
Flavorless oil for oiling mold Flour for dusting mold

In a large bowl, thoroughly stir together flour, cinnamon, ginger, cloves, nutmeg and soda and set aside.

Place butter and sugar in a mixing bowl and beat until well blended and smooth. Lightly beat in the eggs and grated lemon zest. Beat in about half the dry ingredients and the almonds until just incorporated. Stir in remaining dry ingredients using a large wooden spoon. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to 48 hours, if desired. (The dough may also be frozen for up to 2 weeks. Allow it to thaw completely in the refrigerator before using.)

Preheat the oven to 350 degrees F. Grease baking sheets.

Place cookies about 1 ½ " apart. Place sheet in the center of the oven and bake for 10 to 15 minutes, depending on the size of the cookies, or until they are tinged with brown around the edges. Remove from oven and let the cookies stand on baking sheets for several minutes. Using spatula, transfer the cookies to wire racks and let stand until completely cooled.

Store in airtight container for up to 2 weeks or freeze for longer storage.

Mold Use Instructions: Prepare wooden (or ceramic) molds by lightly brushing vegetable oil over all interior surfaces, being sure to reach all the crevices and indentations. (A pastry or basting brush works well for this task.) Lightly sprinkle flour over molds, tipping them back and forth until all the crevices are coated, then inverting and tapping them against a hard surface to remove all excess flour. (A thin film works best and produces more attractive cookies.) The molds must be redusted after each cookie, but do not need to be re-oiled.

Working with a small portion of the dough at a time and leaving the remainder refrigerated, pull off a piece large enough to fill the mold being used. A bit at a time, press the dough into the shape. When interior is completely filled, press down all over to remove any air spaces. Also press any dough protruding over the edges back inside the mold. The cookie’s back surface should be flush with the mold. To remove cookie from a wooden mold, hold it upside down and rap it repeatedly and sharply against a folded kitchen towel (protecting mold & counter top). Ceramic molds should be rapped a little more gently to avoid chipping or breaking the form. When the cookie is loose all over, tap or peel it out onto the baking sheet. If one particular section sticks, very carefully loosen it with the point of a paring knife.

 

hope this helps



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New comment on Famous Recipes - need recipe

Dedejo has left a new comment on your post "Famous Recipes - need recipe":

Here's one!
http://www.worldcook.net/Cooking/CC-almond%20filled%20shortbread.htm

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Posted by Dedejo to Recipes Recipe at 2/22/2006 01:35:06 PM

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Famous Recipes - Cheese and Vege Muffins

I got this recipe out of our weekly magazine........
These muffins can frozen for up to 1 month.
 
1 1/2 cups self-raising flour
1 cup grated zucchini
1 cup peeled grated kumara [ sweet  potato ]
125g can creamed corn  [ 4 1/2 oz ]
1 cup grated tasty cheese
1/2 cup olive oil
1/2 cup milk.
 
Preheat oven to 180C
Grease a 12- hole muffin pan.
 
 
Sift flour into a large bowl, stir in  vegetables then the creamed corn and cheese.
Add combined oil and milk and stir until ingredients are just combined.
Spoon mixture into prepared muffin pan.
Bake for 30 minutes or until muffins are just firm to touch.
Serve warm or at room temperature.


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Famous Recipes - need recipe

I am looking for a recipe for a cookie recipe from the Netherlands... called
a "Speculaas" or perhaps "Parliament cake". This is cooked in a mold to
make the shape, rather than being cut.
 
If anyone has such, please post or email directly to me.
 
Thanks!
 
Terri in NC


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Famous Recipes - APPLE CREPES

APPLE CREPES

Ingredients needed:

* 1 stick butter * 1 cup brown sugar * 1/2 teaspoon cinnamon * 1/4 teaspoon fresh grated nutmeg * 1 cup walnut pieces * 3 Granny Smith apples, cored and sliced 1/4-inch thick * 1/4 to 1/2 cup Apple Jack Brandy, or any other apple liquor or brandy * 8 scoops cinnamon or vanilla ice cream * 8 crepes * 2 ounces crumbled Maytag Blue cheese

In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples. Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy. Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match. Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.

Yield: 4 servings

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Tuesday, February 21, 2006

Famous Recipes - German Spaetzle Dumplings

German Spaetzle Dumplings-Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon."

INGREDIENTS:

* 1 cup all-purpose flour * 1/4 cup milk * 2 eggs * 1/2 teaspoon ground nutmeg * 1 pinch freshly ground white pepper * 1/2 teaspoon salt * 1 gallon hot water * 2 tablespoons butter * 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. 2. Press dough through spaetzle maker, or a large holed sieve or metal grater. 3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. 4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

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Famous Recipes - Filet Mignon With Balsamic Syrup and Goat Cheese

Filet Mignon With Balsamic Syrup and Goat Cheese

1 1/2 cups balsamic vinegar 3 tablespoons sugar 2 tablespoons butter 6 (5 ounce) filet mignon steaks (or cut of meat of your choice) salt & freshly ground black pepper 2 ounces soft fresh goat cheese 6 servings Change size or US/metric Change to: servings US Metric 30 minutes 5 mins prep

1. Boil the vinegar and sugar in a small sauce pan over med-high heat, until reduced to 1/3 cup. 2. Stirring occasionally, about 18 minute. 3. Meanwhile, preheat the broiler. 4. Melt the butter in a a heavy large skillet, over med-high heat. 5. Sprinkle steaks with salt and pepper. 6. Cook the steaks to desired doneness, about 3 minutes per side for medium rare. 7. Transfer to a baking sheet. 8. Crumble the cheese over the steaks and broil just until cheese melts, about 1 minute Remove and drizzle balsalmic syrup over the top and serve.

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Quotes Chicken Recipes

Famous Recipes - Baked Cheese Crepes

Baked Cheese Crepes

6 large eggs 1/3 cup whole milk 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 tablespoons unsalted melted butter 8 ounces Fontina cheese, cut into 1/2-inch cubes 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes 1/4 cup thinly sliced fresh basil leaves 1 cup marinara sauce or your favorite pasta sauce 1/4 cup freshly grated parmesan cheese 2 tablespoons unsalted butter 5 servings 5 servings of 2 crepes each or 10 servings of 1 crep Change size or US/metric Change to: servings of 2 crepes each or 10 servings of 1 crep US Metric 35 minutes 20 mins prep

1. Preheat the oven to 400 degrees F; butter a 13x9x2-inch baking dish, set aside. 2. In a medium bowl, whisk together the eggs, milk, salt, and pepper. 3. Over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover). 4. Brush the bottom of the skillet with butter; place 3 tablespoons of the eggs in a cup then pour all at once into the skillet and swirl to evenly coat the bottom of the pan (don't try adding them a tablespoon at a time, it works better to do a total of 3 at once). 5. Cover the skillet and cook until the eggs set, about 1 minute (don't overcook), then turn the skillet upside down over a plate to drop the crepe out of the pan; cover crepe with a piece of wax paper. 6. Repeat steps with remaining melted butter and egg mixture until you've used it up and made 10 crepes, putting wax paper in between each stacked crepe on the plate. 7. Take a crepe and place it on a flat surface, then put some of the fontina and mozzarella in the center, sprinkle with basil, and roll up the crepe. 8. Put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes. 9. Pour the marinara or other pasta sauce over the filled crepes, sprinkle with Parmesan, dot with butter, and bake at 400 degrees F for about 15 minutes or until the cheese is melted and Parmesan is golden.

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Quotes Chicken Recipes

Famous Recipes - Bowden Brunch (Make Ahead/Freeze)

Bowden Brunch (Make Ahead/Freeze)

3/4 pound hamburger 1/4 pound butter (1 stick) 2 large onions, chopped 1/2 pound Cheddar cheese, cut in chunks Salt to taste 1/2 pound macaroni, cooked 1 can tomatoes, (16 oz) pasta ready or chunks Buttered bread crumbs

Sauté hamburger in butter with onion until done. Mix with remaining ingredients except bread crumbs. Pour into 2 quart casserole. Top with bread crumbs and bake for 45 minutes at 350 or until bubbling and brown. Serves 6 May be frozen. May be prepared ahead. Source: Unknown

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Quotes Chicken Recipes

Famous Recipes - EMERIL'S NEW NEW ORLEANS PAELLAYA

EMERIL'S NEW NEW ORLEANS PAELLAYA

Ingredients needed:

* 1 whole chicken (about 3 pounds), cut into 12 pieces, bone in * 2 teaspoons salt * 2 teaspoons fresh ground black pepper * 1/2 cup olive oil * 2 cups chopped onions * 1 cup chopped green bell pepper * 1 cup chopped celery * 6 tablespoons minced garlic * 3 tablespoons minced shallots * 1 1/2 cups chopped andouille sausage (12 ounces) * 3 cups uncooked long grain white rice * 1 1/2 cups peeled, seeded, and chopped Italian plum tomatoes * 1 tablespoon hot pepper sauce * 9 bay leaves * 3 tablespoons Emeril's Essence * 1/2 teaspoon saffron threads * 6 cups chicken stock * 36 scrubbed littleneck clams * 36 scrubbed and debearded mussels * 18 medium shrimp in their shell (3/4 pound) * 1/4 cup chopped parsley

Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir in the tomatoes, hot pepper sauce, bay leaves, Essence and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All of the clam and mussel shells should be opened. Discard any that are still closed.

Yield: 8 servings

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Quotes Chicken Recipes

Re: Famous Recipes - Dunkin Donuts Vanilla Filled Doughnuts

not quite sure but i used just less than a third cup Rose

>From: jjudge437@comcast.net >Reply-To: world-famous-recipes@yahoogroups.com >To: world-famous-recipes@yahoogroups.com >Subject: Re: Famous Recipes - Dunkin Donuts Vanilla Filled Doughnuts >Date: Thu, 16 Feb 2006 17:05:52 +0000 > >THIS SOUNDS LIKE A GOOD RECIPE BUT I HAVE A QUESTION,HOW DO YOU MEASURE 1/6 >OF A CUP ? JUDI > >-------------- Original message -------------- >From: "rosemary weliever" <rweliever62@hotmail.com> > > > > >Dunkin Donuts Vanilla Filled Doughnuts > >Source: Posted by Laurie April 27th 1999 > >Donuts >1 package regular or quick-acting yeast >1/8 cup warm water (105 to 115 degrees F) >3/4 cup lukewarm milk (scalded then cooled) >1/4 cup granulated sugar >1/2 teaspoon salt >1 egg >1/6 cup shortening >2 1/2 cups all-purpose flour > >Vanilla Filling >1/4 cup solid vegetable shortening >1/4 cup butter or margarine >1/2 teaspoon clear vanilla extract >2 cups sifted confectioners' sugar >1 tablespoon milk > >Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, >egg, shortening and 1 cup of flour. Beat on low speed scraping bowl >constantly, 30 seconds. Beat on medium speed, scraping bowl >occasionally, 2 minutes. > >Stir in remaining flour until smooth. Cover and let rise in warm >place until double, approximately 50-60 minutes. > >Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with >round cookie cutter. Cover and let rise on floured baking sheets >until double, 30-40 minutes. > >Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. >Slide doughnuts into hot oil. Turn doughnuts as they turn golden >brown, about one minute on each side. Remove carefully from oil (do >not prick surfaces) and drain. > >When cool, make small hole to insert vanilla filling (recipe >follows) . Take a sharp narrow knife and carefully make a large >cavity inside of the doughnut to hold the filling. Fill the doughnuts >generously and dust heavily with confectioners' sugar. > >Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 >cup at a time. Add milk and vanilla, beat until light and fluffy. >Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 >doughnuts > >Servings: 12 > > > > > > >http://www.worldfamousrecipes.com/ >http://www.recipesrecipe.com/ >http://groups.yahoo.com/group/chicken-recipes-mailing-list/ >http://www.quotesquotes.com/ >http://quotations.home.worldnet.att.net/ >http://www.quotesfromfamouspeople.com/ >http://www.quotescentral.com/ > > > > >SPONSORED LINKS Cooking recipes > > > >YAHOO! GROUPS LINKS > > Visit your group "world-famous-recipes" on the web. > > To unsubscribe from this group, send an email to: > world-famous-recipes-unsubscribe@yahoogroups.com > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.

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Quotes Chicken Recipes

Famous Recipes - Braised Shallots and Fall Vegetables with Red Wine Sauce

Braised Shallots and Fall Vegetables with Red Wine Sauce

2 tablespoons butter 1 tablespoon olive oil 20 large shallots, peeled and separated (about 2 pounds) 6 carrots, cut into 2-inch-thick pieces (about 3/4 pound) 2 1/2 cups quartered mushrooms (about 1/3 pound) 4 large parsnips, quartered lengthwise and cut into 1-inch pieces Red Wine Sauce, divided 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried rosemary 1/4 teaspoon salt 1/8 teaspoon black pepper 2 bay leaves 2 thyme sprigs 3 tablespoons chopped fresh parsley 1 garlic clove, minced

Heat butter and oil in a large Dutch oven over medium-high heat. Add shallots and carrots; sauté for 10 minutes, stirring frequently. Add mushrooms and parsnips; sauté 10 minutes. Add 1 cup Red Wine Sauce, rosemary, and next 4 ingredients (rosemary through thyme); bring to a boil. Reduce heat, and simmer 20 minutes. Discard the bay leaves and thyme sprigs. Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and garlic in a small bowl; sprinkle over each serving.

(Totals include Red Wine Sauce)

Yield: 6 servings (serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce)

NUTRITION PER SERVING CALORIES 317(32% from fat); FAT 11.1g (sat 4.4g,mono 5.1g,poly 0.9g); PROTEIN 7.1g; CHOLESTEROL 16mg; CALCIUM 126mg; SODIUM 386mg; FIBER 6.1g; IRON 4.2mg; CARBOHYDRATE 52.3g

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Quotes Chicken Recipes

Famous Recipes - Blue Cheese Chicken Italiano

Blue Cheese Chicken Italiano (TNT)

3 boneless skinless chicken breast halves (about 5 oz. each) 1 can cream of mushroom soup (10.5 oz) 1/4 cup crumbled blue cheese 1/4 cup sour cream 2 whole cloves garlic Salt and pepper 1 Totino's Party pizza (10.9 oz) 1/2 cup shredded mozzarella cheese

Pound the chicken breasts for flatten, and place them in bottom of a buttered 11" pie plate. Smear half the can of soup on the breasts. In a blender, blend the other half of the canned soup with the blue cheese, sour cream and garlic. Pour over the chicken breasts in the pie plate. Add salt land pepper. Place the frozen pizza upside down on the chicken; cover with foil and bake in a 375 oven for 45 minutes. Remove the foil, sprinkle with the cheese and continue baking for 10 more minutes, or until cheese melts. Tip: We suggest using Totino's "Combination" or one of its three terrific new party pizzas, any of which are excellent. Zesty Italiano, Supreme or Three Meat. Sounds like a commercial....it's not. The new party pizzas are a little larger than the originals, so cut around the edge to fit the pie plate. It's very important to cover this dish with foil so the pizza crust can soak up the delicious sauce and stay tender during cooking. The crust will get crisp when the foil is removed and the dish bakes for 10 more minutes. Serves 4 Source: The Phony Gourmet

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Quotes Chicken Recipes

Famous Recipes - Blish's Pasta Salad

Blish's Pasta Salad

Salad 1 pound bow tie pasta 1 small bag baby carrots 1 pound fresh or frozen peas 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 cup grated Parmesan Reggiano 1/2 cup fresh minced flat leaf parsley

Louis Sauce 1 cup mayonnaise 1/4 cup heavy cream 1/4 cup chili sauce 1 teaspoon Worcestershire sauce 1/4 cup chopped green onion 2 tablespoons lemon juice Salt and pepper, to taste

Cook bow ties for a total of 8 minutes. After bow ties have cooked for 3 minutes, add carrots, and bell peppers. Add frozen peas 1 minute later or fresh peas 3 minutes later.

Drain pasta and vegetables and rinse with ice cold water until well cooled.

Place pasta and vegetables in a large bowl and stir in cheese and parsley. Fold in as much Louis sauce as needed to lightly dress salad.

Chill for several hours to allow flavors to mellow.

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Quotes Chicken Recipes

Famous Recipes - Black Kettle Roasted Eggplant Soup TNT

Black Kettle Roasted Eggplant Soup Source: Black Kettle Restaurant - Milwaukee, Wisconsin

I have made this one and it's just great.

1 eggplant, about 7 inches long, unpeeled (see note) 1 medium onion, cut into 1/2-inch slices 1 whole jalapeno pepper (see note) 1 large red bell pepper, halved, seeds and stem removed Olive oil spray 2 tablespoons seasoning mixture (see notes) 1 quart hot chicken stock 1 quart hot whipping cream 3/4 cup (1 1/2 sticks) butter, melted 3/4 cup flour Sour cream (for garnish)

Place eggplant, onion and peppers directly on hot grill. Spray with olive oil carefully as grill will flame. Sprinkle with about half of seasoning mixture. When golden brown, turn and repeat with oil and seasonings.

If desired, vegetables can be baked at 425 degrees F on a cookie sheet about 20 minutes until soft and tender. During baking, vegetables should be sprayed with olive oil, sprinkled with seasoning and turned.

When vegetables are done, put in food processor and process until finely minced.

In a large soup pot, add vegetable mixture to stock and cream. Cook over medium heat until heated through, about 5 minutes. Combine butter and flour to make roux. Add gradually to soup until desired consistency is achieved. (see note).

To garnish, put sour cream in squeeze bottle and draw some onto soup surface. Using a knife, cut across sour cream to decorate. Makes 3 quarts, 10 to 12 side-dish servings or 4 to 6 main-dish servings.)

NOTES: A 7-inch long eggplant, cut into 1-inch slices, might yield from 4 to 6 cups. If you get slightly more than 6 cups, it still should be used in the recipe. The extra vegetable will enhance the flavor of the soup.

Because seeds are used in the jalapeño peppers, this soup would be considered fairly hot by most people.

To make seasoning mixture, combine equal amounts of garlic salt, basil, oregano, thyme and cayenne pepper.

At the restaurant, this soup is served very thick. It should be thick enough to stand up a soda cracker.

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Famous Recipes - Beef with Broccoli

Beef with Broccoli

1-lb flank steak 1-tbsp soy sauce 1-tbsp Chinese cooking wine, dry sherry, or white cooking wine 1-tbsp cornstarch 1-tsp sugar 3-tbsp oil 1/4-cup oyster sauce 1-bunch broccoli 1-medium sized onion, cut into squares

Freeze flank steak for 20 minutes for easy slicing Cut the steak with the grain to make 2 long pieces Slice across the grain as thinly as possible for small pieces Marinate for 1/2 hour in soy sauce, wine, cornstarch, and sugar Wash and drain the broccoli Break off flowerets from stems and split in half if oversized Put prepared broccoli in a bowl and pour boiling water over it Let stand for 1 minute before draining Set aside Heat frying pan or wok for 30 seconds Pout the oil and heat to smoking point Stir-fry the meat for 5 minutes until it loses its pink colour Add the onion and broccoli and stir for 2 minutes Add the oyster sauce and stir to mix thoroughly Serve with rice

Instead of broccoli, try adding mushrooms and green/red peppers

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Quotes Chicken Recipes

Famous Recipes - Baked Mexican Dip Recipe

Baked Mexican Dip Recipe 2 10 oz. cans bean dip 1 lb. ground chuck 1 package taco mix 1 C. shredded Monterey Cheese 1 4 oz. can chopped green chilies 1 C. shredded Cheddar Cheese 4 T. hot taco sauce 1/4 C. chopped green onions 1 can black olives sliced 1/2 C. finely chopped tomatoes Sour Cream on the side Guacamole on the side Tortilla Chips

Spread the bean dip in the bottom of a 9 x 13 inch pan. Cook ground beef with taco mix as directed on package. Spread over bean dip. Top with Monterey Cheese. Spread chilies over cheese. (to taste) Sprinkle taco sauce over chilies. Layer Cheddar cheese. Bake at 350° F. for 30 minutes.

Cool slightly, add olives, green onion and tomatoes. Serve with chips.

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Famous Recipes - Avocado Bacon Sandwiches

Avocado Bacon Sandwiches 1/4 pound bacon slices, chopped 1 ripe avocado 1/2 teaspoon lemon juice Salt and pepper, to taste 3 tablespoons butter, softened 4 large slices whole wheat bread Lemon twist and parsley sprig, to garnish Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

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Famous Recipes - Bacon Wrapped Almond Stuffed Dates Recipe

2 dozen pitted dates 2 dozen whole blanched almonds 12 slices bacon, cut in thirds 2 dozen toothpicks

Preheat oven to 450°F. Stuff an almond into the center of each date, where the pit used to be. Wrap each date with a section of bacon and pierce with a toothpick to hold bacon ends together. Place dates on a baking sheet and bake for 5 to 10 minutes, depending on how crispy you like your bacon. The stuffed dates get very hot, so be careful when eating them to avoid burning your mouth.

Makes 2 dozen.

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Famous Recipes - Cheese Risotto

Cheese Risotto

1 cup chopped onion 3 T. butter or margarine 1 cup uncooked regular rice 1 can tomatoes (1 lb) 2 chicken bouillon cubes 1 can sliced mushrooms, drained (3 oz) 1 cup shredded sharp Cheddar cheese

Cook onion in butter in large pan until tender. Add rice and cook, stirring until very lightly browned. Add remaining ingredients except cheese. Bring to boil, stirring until bouillon cubes are dissolved. Cover and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Add cheese and stir gently into rice with fork so that cheese melts. Serve at once. Serves 6

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Famous Recipes - Cheddar and Green Pepper Spread

Cheddar and Green Pepper Spread

1/4 pound extra-sharp yellow cheddar, grated 1/4 pound extra-sharp white cheddar, grated 1 green bell pepper, finely chopped 1/2 cup green onion, finely chopped 1/2 cup mayonnaise 1 1/2 teaspoons Dijon-style mustard

In a bowl toss together cheese, bell pepper and green onion. Add mayonnaise, mustard and black pepper to taste, and combine mixture well. Chill for 2 to 3 hours before serving. Serve spread with crackers.

Makes about 2 cups.

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Famous Recipes - Carrot Pineapple Cake

Carrot Pineapple Cake

2 Cups Sugar 3 Eggs 1 1/2 cups vegetable oil 2 tsp. Vanilla 2 tsp. Baking Soda 1 tsp. cinnamon 1 tsp. Salt 3 cups Flour 2 cups Grated Carrots 3 cups Flaked Coconut 13 ounce can of Crushed Pineapple ( with juice ) 1 cup chopped nuts ( walnuts or pecans)

Cream sugar, eggs and oil together. Add vanilla. Mix soda, cinnamon, salt and flour and add to sugar mixture. Mix thoroughly; add carrots, coconut, pineapple and nuts and mix together. Pour into greased and floured 9 inch x 13 inch pan. Bake at 300 F for 90 min. or untill done.

Frost with Pineapple Cream Cheese frosting when cold

Pineapple cream Cheese Frosting

1/2 cup butter (slightly softened) 8 OZ. cream cheese (softened) Don't use light cream cheese 4 cups icing sugar (confectioners) 1 TBPS. mild 1/2 cup crushed, (squeezed dry of liquid)pineapple

Using a electric mixer cream butter and cream cheese on med. speed till smooth. Add milk then icing sugar 1 cup at a time. When all icing sugar is added mix on high speed for 30 sec. to 1 minute, add crushed pineapple.

Store in airtight container in fridge up to 2 weeks. Can only be colored pastel shades. Great icing for Carrot Cakes. Not a good icing for character cakes (too soft) * To thin icing add a little milk. * To stiffen icing add a little more icing sugar.

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Famous Recipes - Carne De Puerco Enchile Verde (Pork with Green Chile)

Carne De Puerco Enchile Verde (Pork with Green Chile)

1 lb. pork or beef Oil or lard 4 green chilies, toasted, peeled and chopped, or 1 can diced green chilies, drained (4 oz) 2 cloves garlic, crushed 1 medium onion, chopped 1 medium tomato, chopped 1 cup boiling water Salt Pepper

Cut pork into small cubes. Sauté in oil until well browned. Drain off all but 1 T. fat. Add chopped chile, garlic, onion, tomato and water. Season to taste with salt and pepper. Cover tightly and simmer 1 hour. Serves 4

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Famous Recipes - Brussels Sprouts with Bacon and Onions Recipe

Brussels Sprouts with Bacon and Onions Recipe

2 oz. smoked bacon 4-6 small white boiling onions 1 lb. Brussels sprouts 1/4 C. water 1/4 t. sherry vinegar Coarse salt Black pepper

Slice bacon into thin slices. Peel onions and slice across 3 or 4 times so that you end up with small rings. Trim base of sprouts and slice in half, top to bottom, then cut into chiffonade (shreds). In a heavy skillet over medium heat cook bacon until lightly browned. Pour off all but 2 T. bacon fat.

Add onions and saute briefly. Add shredded Brussels sprouts and stir- fry for a couple of minutes. Add 1/4 Cup water and cover. Steam until bright green and tender, about 8 minutes. Season with sherry vinegar, salt and pepper.

Makes 4 side-dish servings.

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Famous Recipes - Caramelized Pecan Salad Topping

Caramelized Pecan Salad Topping- this topping is delicious. I make it once in awhile and we enjoy it on a salad.

16 ounces pecans 6 ounces butter 8 ounces brown sugar 1/8 tsp cayenne pepper

Roast pecans in a preheated 350 degree F oven for about 15 minutes or until roasted.

Separately place skillet over stove and melt butter. Add brown sugar and cook until sugar is dissolved. Stir constantly to emulsify sugar and butter, add cayenne pepper and pecans. Coat them well. Place pecans on a cookie sheet and let cool.

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Famous Recipes - Brown Rice with Hazelnuts

Brown Rice with Hazelnuts Recipe courtesy Rachael Ray

1 cup chopped hazelnuts (recommended: Diamond) available on baking aisle 3 cups chicken stock 2 tablespoons butter or extra-virgin olive oil 1 1/2 cups brown rice (recommended: Uncle Ben's or Near East) 2 tablespoons chopped flat-leaf parsley

Toast nuts in a small pan over low heat then remove from heat and reserve. Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish. Yield: 6 servings

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Famous Recipes - "The Best Chicken Soup in America"

"The Best Chicken Soup in America" Rosely Himmelstein?s winning recipe from Shabbat Across America's Chicken Soup Challenge (Serves about 6)

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INGREDIENTS

2 quarts of chicken broth (the recipe follows) 1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed 1 large carrot, peeled and cup up 1 large onion, peeled and cup up 1 stalk celery 1 leek, white and light green parts only; washed well 1 parsnip, peeled and cut up 1 parsley root, with greens attached 1 sweet potato, peeled a handful of dill (about 3-4 stems) 1 small rutabaga, peeled and cut up a few sprigs of cilantro (optional) Salt and pepper to taste

Put chicken broth in pot; bring to boil. Add chicken. Return to boil; lower heat. Gently simmer uncovered for 1 hour. Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally. Skim fat from top. Pour into bowls; into each add a slice of carrot and a sprig of cilantro. If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.

CHICKEN BROTH (makes about 2 quarts)

2 pounds of chicken (I use wings & back, usually) 1 onion, studded with 4 whole cloves 3 garlic cloves 1 carrot, peeled 1 bay leaf 1 celery stalk 1 leek

Combine all ingredients with 10 cups of water. Bring to boil. Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain. If not using immediately, refrigerate (for up to 3 days) or freeze.

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Famous Recipes - SOUR DOUGH BREAD STARTER AND BREAD - Bon Appetit

 
 
** SOUR DOUGH STARTER **
Ingredients:
1/4 C. milk 1/2 C. water
2 tsp. salad oil 1 pkg. dry yeast
2 tsp. Sugar 1-1/4 tsp. salt
2-1/3 C. sifted flour 1/4 C. warm water (110º-115 ºF.)
Combine milk, water and oil, boil, cool to luke warm.
Sprinkle yeast over 1/4 C. warm water, stir to dissolve. Cool, add sugar and salt.
Stir both liquid mixtures into flour to just blend, cover and allow to stand 12-18 hours
before using.
STARTER MAY BE KEPT FROZEN (IN 2 TBSP. BALLS) UNTIL NEEDED - THAW
BEFORE USING
 

** SOUR DOUGH BREAD **
Ingredients:
1/2 Cup milk 1 Cup water
1-1/2 Tbsp. cooking oil 4-1/2 tsp. sugar
2-1/2 tsp. Salt 4-3/4 C. flour
2 Tbsp. sour dough starter 1 pkg. dry yeast
Mix and boil milk, water and oil. Cool to lukewarm and add dissolved yeast, salt and
sugar. Add to flour in large bowl. Add starter. Stir well but DO NOT KNEAD.
Put in greased bowl and set, covered, in warm place until dough volume is doubled.
Cut dough in half, make two loaves 15 inches long and 1-1/2 inches high. Place on
cookie sheet dusted with cornmeal. Let rise UNCOVERED until volume is more than
doubled.
Bake at 425 ºF. for 15 minutes, then at 350 ºF. for 15 to 20 minutes. Brush top with
egg whites. Cool in draft.


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Monday, February 20, 2006

Famous Recipes - Caramel Apple Salad

Caramel Apple Salad

1 8 oz. container Cool Whip, thawed 1 small box instant Butterscotch pudding >1 8 oz. can crushed pineapple, with juice 3 c. diced apples 1 c. chopped peanut topping 1 c. mini marshmallows

Mix Cool Whip, pudding, pineapple with juice.

Add apples, nuts, and marshmallows.

Keep in the refrigerator, until ready to serve.

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Famous Recipes - Candied Sweet Potatoes Recipe

Candied Sweet Potatoes Recipe

4 medium sweet potatoes, peeled and cut into 1-inch slices 1/2 t. salt 4 T. butter 1 C. sugar 1/2 C. chopped pecans 1/2 t. ground cinnamon 1/4 t. ground cloves 1/4 t. nutmeg 1/4 C. pure maple syrup 4-5 C. mini marshmallows

Preheat oven to 375°F. Butter a 9 x 13-inch baking dish.

In a medium saucepan, cover the potatoes with water; add the salt. Boil the potatoes until tender. Drain.

Combine the potatoes, butter, sugar, pecans, cinnamon, cloves, nutmeg and maple syrup. Mix well, but leave a few chunks of whole potato. Pour into the baking dish and bake until browned, about 30 minutes.

Remove from the oven and top with mini marshmallows. Continue to bake until marshmallows are lightly browned and melted; do not allow to burn.

Makes 6-8 servings.

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Famous Recipes - Camembert with Balsamic Bell Pepper

Camembert with Balsamic Bell Pepper

1 t. olive or vegetable oil 1 medium red bell pepper, chopped 1/2 t. packed brown sugar 1 T. balsamic vinegar 1 round (8 oz) Camembert cheese 2 medium green onions, chopped (2 T.) 1 T. chopped pistachio nuts 48 assorted crackers or small cocktail bread slices

Heat oven to 350. Heat oil in 10" nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed. Meanwhile, place cheese in ungreased decorative ovenproof pie plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers. Serves 12 Source: Unknown

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Famous Recipes - Bread Recipes - SPICY TOMATO BREAD

<em><strong>Bread Recipes - SPICY TOMATO BREAD</strong></em>

2 tbsp. corn meal, if desired 2 cans (10 biscuits) refrigerated buttermilk or country style biscuits 8 oz. can seasoned tomato sauce or 1 cup pizza sauce 1/4 cup grated Parmesan cheese 1 tsp leaf oregano.

Heat oven to 375. Sprinkle 1 tbsp. cornmeal over bottom of each two eight inch round cake pans. Separate dough into 20 bisciuts. Pat out 10 biscuits in bottom of each prepared cake pan. Spread 1/2 of the tomato sauce over biscuits in each pan. Sprinkle each with 2 tbsp. cheese and 1/2 tsp. oregano. Bake at 375 for 15-18 min. or biscuits are golden brown. Cut into wedges. Serve warm. 12 servings.

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Famous Recipes - Peachy Cheesecake Squares

Peachy Cheesecake Squares

2 cups sliced, ripe peaches (5 large to 8 small) 2 teaspoons sugar 1/2 teaspoon cinnamon 2 1/4 cups all purpose flour 1 1/2 cups powdered sugar 2 sticks cold butter 1- 8 ounce package cream cheese, softened 1-14 ounce can sweetened condensed milk 1 egg 2 teaspoons vanilla

Preheat oven to 350. Peel and core the peaches. Slice thinly or chop and toss with cinnamon and sugar, set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don't mind the mess, it is easier to do this with your hands. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of a 13x9 inch pan (I prefer glass).Bake the crust for 15 minutes.

While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well.

After the crust has baked for 15 minutes, remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peach juice that is left in the bowl. Pour the cream cheese mixture over the peaches. Sprinkle the reserved crust mixture over the cream cheese filling.

Bake for 30 to 35 minutes until bubbly and starting to brown on top. It is easiest to cut the bars after they have chilled for a while, but they are incredibly delicious warm. If there are any leftovers, store in the fridge.

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Famous Recipes - Cabbage Rolls

Cabbage Rolls 1-head of cabbage 1-cup rice 1-tsp salt 11/2-cups boiling water 1-medium onion 4 to 5-tbsp butter 1/2-lb ground pork 1-lb ground beef 2-28oz cans tomato sauce Add rice to salted water and bring to a fast boil Turn down to simmer until water is gone Meanwhile, sauté onions in butter until golden In bowl, combine onion, meat, rice, and season to taste Cut deeply into the core of the cabbage and remove Fill a Dutch oven with 1" of water, and simmer water Place the cabbage in the Dutch oven core side down Check the cabbage every couple of minutes, trying to take a leaf or two off until you accumulate enough to get started Take each leaf and add 2-3 tbsp of the mixture and roll Place in roasting pan, lined with leaves Cover with tomato sauce & more leaves Bake for 1 1/2 hours at 325* Lower heat to 250* and bake until tender, about 3-4 hours

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Famous Recipes - Pie Recipes - Medley of Fruit Pie

Pie Recipes - Medley of Fruit Pie

Vibrant color and a medley of fruit in its filling make this pretty pie a standout. "The combination of cherries, pineapple, bananas and nuts appeals to most everyone.

1 can (14-1/2 ounces) pitted tart cherries 1 cup sugar 1/4 cup all-purpose flour 1 can (8 ounces) crushed pineapple, undrained 1 package (3 ounces) cherry gelatin 10 to 13 drops red food coloring, optional 3 medium firm bananas, sliced 1/2 cup chopped pecans 1 pastry shell (9 inches), baked Whipped topping

Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.

Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.

Yield: 6-8 servings.

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Famous Recipes - Cheesecake Recipes - Chocolate caramel cheesecake bites

Cheesecake Recipes - Chocolate caramel cheesecake bites

1 1/2 tbs margarine softened, or butter 3/4 cup wheat germ 2 packages(8 oz each) softened 3/4 cup sugar 1/3cup unsweetened cocoa powder 1 tsp vanilla 4 egg whites 6 tbs caramel topping

heatoven to 350 f. Generoisly coat the side of 36 mini muffin cups with margarine. Divide wheat germ among muffin cups; rotate the cups to completely cover insides with wheat germ;set aside. Beat cream cheese on medium speed of electric mixer until smoth. Blend in sugar, cocoa and vanilla. Beat in eggs whites, one at a time until will blended. Pour into prepared muffin cups, dividing evenly. Bake just until set, about 12 to 15 minutes. Let stand in pan for 10 minutes. To remove from pan, run a small, narrow spatula between crust and edge of each cup to loosen; lift out cheescake. Cool 30 minutes on wire rack; cover and chill. To serve top each cake with a small pecan if desired. Microwave caramel topping in high, about 10 seconds, until spoonable. Spoon topping in center of each cheescake; serve.

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Famous Recipes - Recipes and Cooking Terms

Recipes and Cooking Terms

Recipe

A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog won't eat.

Tongue

A variety of meat, rarely served because it clearly crosses the line between a cut of beef and a piece of dead cow.

Yogurt

Semi-solid dairy product made from partially evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.

Porridge

Thick oatmeal rarely found on American tables since children were granted the right to sue their parents. The name is an amalgamation of the words "Putrid," "hORRId," and "sluDGE."

Preheat

To turn on the heat in an oven for a period of time before cooking a dish, so that the fingers may be burned not only when the food is removed, but when it is put in the oven.

Oven

Compact home incinerator used for disposing of bulky pieces of meat and poultry.

Microwave Oven

Space-age kitchen appliance that uses the principle of radar to locate and immediately destroy any food placed within the cooking compartment.

Calorie

Basic measure of the amount of rationalization offered by the average individual prior to taking a second helping of a particular food.

 

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Famous Recipes - Potatoes Recipes - Smashed Potatoes

Potatoes Recipes - Smashed Potatoes ( made by eye/taste with 5 lb bags of potatoes)

5 lbs fresh potatoes 1 doz large eggs Mayonnaise Yellow mustard Seasoning salt Salt/pepper

Hard boil the eggs. Peel them while the potatoes cook and dice them (not too small). Peel the potatoes and cut them in good sized chunks (as if you're making mashed potatoes) and cover with water. Add some salt to the pot and bring to a boil. Cook until tender but not falling apart. Drain well. Put the potatoes in a large bowl, add the diced hard boiled eggs. Add a couple of cups of mayonnaise and about 1/2 cup mustard. Stir in the mayo/mustard/Lawry's/pepper and add more until until it's creamy (the potatoes are warm so they'll soak up the mayo/mustard) to give the potatoes a really good flavor - it'll seem like a huge amount of dressing. Smash the potatoes a little bit while you're mixing, but not too much, so you still have good sized potato chunks. Taste and adjust seasonings.

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Famous Recipes - Chili Recipes - Lone Star Steakhouse® Chili

Chili Recipes - Lone Star Steakhouse® Chili Chili Recipes -

Lone Star Steakhouse® Chili

1 pound ground beef 1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid 1 14.5-ounce can peeled diced tomatoes 1 8-ounce can tomato sauce 1 cup water 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon chili powder 1/4 teaspoon garlic powder 1 bay leaf

Garnish grated cheddar cheese diced onion canned whole jalapeno chili peppers Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes. 3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top. Makes 4 servings.

Lone Star Steakhouse® Chili http://www.blogcharm.com/recipes/8426/

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Famous Recipes - Salad Recipes - Five Cup Salad

Salad Recipes - Five Cup Salad

1 c. fruit cocktail (well drained) 1 c. mandarin (canned) oranges (well drained) 1 c. coconut (bagged, shredded) 1 c. mini-marshmallows (white) 1 c. sour cream

Mix it all up and let it sit in the 'fridge at least a couple of hours or overnight. Very refreshing.

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Famous Recipes - Chicken Recipes - LO-CARB GREEK CHICKEN

Chicken Recipes - LO-CARB GREEK CHICKEN

1 pound boneless chicken 1/2 cup crumbled feta cheese (3 grams of carbs) 1/2 tsp dried oregano (0.5 grams of carbs) 1 tbsp lemon juice (1.3 grams of carbs) 1 tbsp oil salt and pepper to taste 1 cup chicken broth 1/2 cup tomato diced (5.8 grams of carbs) 1 cup fresh spinach (2.4 grams of carbs)

Flatten chicken. Combine feta, lemon juice and oregano. Spread over chicken. Fold chicken to enclose filling; secure with a toothpick. Heat oil in a skillet until hot. Add chicken and cook until golden brown. Mix chicken broth, tomato and spinach. Add to skillet, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes. Serve.

Carb Count: Recipe Total 13 grams of carbs, Carbohydrates Per Serving: 3.2 grams of carbs

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Famous Recipes - Cornbread Recipe

Cornbread Recipe

2 eggs,slightly beaten 1 cup milk 1/4 cup oil or melted shortening 1 1/2 cup of yellow cornmeal 1 cup of all purpose flour 1/4 cup sugar 2 1/4 teaspoons baking powder 3/4 teaspoon salt

heat oven to 450 degrees . grease an 8 or 9 in. pan in lage bowl,combine all ingredients; mix well pour batter into greased pan bake at 450 degrees for 20 to 25 min

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Famous Recipes - Spiced Pecans

Spiced Pecans

3 cups pecans 1 tsp. cinnamon 1 cup sugar 1(scant) tsp. Karo Butter to taste 1/3 cup water

Combine sugar, water, syrup, and cinnamon in saucepan. Cook to soft ball stage. Add butter and pecans. Stir until white. Spread this out on waxed paper until cool.

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Famous Recipes - SPICED NUTS

SPICED NUTS

1 egg white, slightly beaten 2 cups mixed nuts 6 tablespoons granulated sugar 1 tablespoon cinnamon 1/8 teaspoon each of nutmeg and cloves 1 cup raisins 1/2 teaspoon salt

Beat egg white until smooth consistency. Add nuts. Stir to coat each nut. Mix sugar, cinnamon, nutmeg and cloves together in small container. Stir into nut mixture. Spread on baking sheet. Bake in 325 degree oven for about 20 minutes stirring 2 or 3 times. Remove from oven, stir in raisins and salt right away. Allow to cool. Store in covered container. Makes 3 cups.

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Famous Recipes - SEASONED CRACKERS

SEASONED CRACKERS 1/2 cup oil 1 pkg.(0.4 oz,) Hidden Valley dressing, dry 1 pkg.(14 0z.) oyster crackers.

Mix oil and Hidden Valley dressing together. Pour over crackers that have been put in a large micro safe bowl. Mix to coat and micro on high for 3 min. Stirring every minute. spread on wax paper to cool. Serve as snack crackers. Store in tightly covered container.

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Famous Recipes - Recipes Request - garlic spread recipes

Recipes Request - garlic spread recipes

First I'd like to thank everyone for the fabulous recipes. Now does anyone have a recipe for a garlic spread, not for garlic bread but more of a tapenade style. Thanks again Jennifer

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Famous Recipes - Tilapia cajun style

Tilapia cajun style

Place tilapia's in glass baking pan.. Litely add olive oil just alittle Place fish in glass pan and add cajun seasons all over each fish..

bake for 25 minutes at 375 degrees add foil to cover the baking pan

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Famous Recipes - Chocolate Cavity Maker Cake

Chocolate Cavity Maker Cake 1 (18.25 ounce) package dark chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup coffee flavored liqueur 2 cups semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

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Famous Recipes - Tuna Fish

Does anyone have low-calorie, low-fat recipes for tuna fish? I love tuna fish casserole and tuna fish, in general, but too many calories and it is soooooo boring eating it straight from the can. Thanks!

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Sunday, February 19, 2006

New comment on Famous Recipes - Warm Cherry Sundaes

digibudi has left a new comment on your post "Famous Recipes - Warm Cherry Sundaes":

Great! My favourite icescream...yumyum. That's what I'll have after work right away! Thanks for sharing your recipe.

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Posted by digibudi to Recipes Recipe at 2/19/2006 09:55:44 PM

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Famous Recipes - SOUTHERN BAKED BEANS

SOUTHERN BAKED BEANS

7 lb. can pork & beans #10 size 14 oz. catsup 1 c. molasses 1 c. brown sugar 1 1/2 tsp. black pepper 2 med. onions, chopped

Brown onion in oil. Add all other ingredients, adding beans last. Pour into bean pot or large casserole. Bake at 375 degrees for 1-2 hours (depends on depth of casserole). If beans have a lot of watery liquid, I drain it off, otherwise beans will be too soupy. Men love this!

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Famous Recipes - Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce

Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce

Yield: 4 servings

4 (6 oz) skinless boneless salmon portions 4 oz white & black sesame seeds 4 oz sun-dried cranberries 8 oz cranberry juice 1 Tbs white wine 1 tsp shallot purée 1 tsp fresh chives (chopped) 1 tbs unsalted butter Salt and pepper to taste

Refresh the sun-dried cranberries by bringing the cranberry juice to a boil, and add it to the cranberries. After a few moments, pour the cranberries and the juice into a saucepan and reduce with the white wine and shallots.

When you have the desired amount of sauce, add the chives, salt and pepper to taste and whisk in the butter.

Season the salmon portions and coat one side of each portion with the seeds. Pan Fry the seeded side of salmon for about 15 seconds, flip and bake in a preheated over (400F) until done to your taste.

Serve with favourite side dish.

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Famous Recipes - Spaghetti Fruit Salad

Spaghetti Fruit Salad 1 cup confectioners' sugar 2 eggs 1/2 cup lemon juice 1/2 teaspoon salt 1/2 pound spaghetti, broken into 2-inch pieces 1 (20 ounce) can pineapple tidbits 3 medium tart apples, diced 1 (8 ounce) container whipped topping, thawed 1/4 cup chopped walnuts Maraschino cherries, halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.

Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.

Fold in whipped topping just before serving. Garnish with walnuts and cherries.

Yields 12 to 14 servings.

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Famous Recipes - Very Fat Fudge Cake

Very Fat Fudge Cake

1 package (about 18.25 ounces) sour cream fudge cake mix or devil's food cake mix (NOT Jiffy mix) 1 3-ounce package instant vanilla pudding mix 1 cup sour cream 4 eggs 1/2 cup vegetable oil 1/2 cup water 1 6-ounce bag of semi-sweet chocolate chips, chilled Confectioner's (powdered) sugar (optional)

Preheat oven to 350 degrees F. Beat all ingredients except chips together in a large bowl for 5 minutes at medium speed. Fold in chips by hand. Grease and flour a bundt or angel-food cake pan. Bake for 55 minutes.

Let cake cool completely on a rack, then sift powdered sugar over the top, if desired.

To make mini-muffins: Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13-14 minutes.

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Famous Recipes - White Chocolate Key Lime Muffins or Cake Recipe

White Chocolate Key Lime Muffins or Cake Recipe Ingredients Cupcakes/Cake: 1-3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt

6 tablespoons butter, softened 1 cup sugar 2 large eggs, lightly beaten 1-1/2 teaspoons grated key lime zest 1 tablespoon fresh key lime juice 2/3 cup buttermilk

1 cup white chocolate chips

Glaze: 1 cup powdered sugar 1/8 cup fresh key lime juice Additional powdered sugar (optional)

For Muffins: Preheat oven to 350 degrees F (175 degrees C). Line standard-size muffin tin with foil liners.

Blend the flour, baking powder, and salt together in a small bowl. Set aside.

In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add the eggs, 1-1/2 teaspoons lime zest, and 1 tablespoon lime juice.

Into the butter-cream mixture in the large bowl, add one-third of the flour mixture, stirring until combined. Add one-third of the buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.

Fill cupcake liners two-thirds full with batter. Bake 22 to 24 minutes until wooden pick inserted in the center comes out clean.

Glaze: Whisk powdered sugar and 1/8 cup lime juice together until combined and smooth. While muffins are still warm, poke holes in the tops of the muffins with a wooden pick. Smooth about a teaspoon on top of each warm muffin. Cool completely. Just before serving, sift powdered sugar over tops of cooled muffins.

Yield: about 18 muffins

For Cake: Preheat oven to 350 degrees F (175 degrees C). Prepare 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).

Follow the same mixing instructions as above. Spread batter evenly in pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick. Spread glaze evenly over top of cake and cool completely. Just before serving, cut into 18 pieces, sift powdered sugar over the top of the cake, and serve.

Yield: 18 servings

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Famous Recipes - Warm Cherry Sundaes

Warm Cherry Sundaes Recipe courtesy Sandra Lee

1 cup red wine, or cherry juice 1/2 cup sugar 1 (16-ounce) package frozen cherries, thawed 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 quart vanilla ice cream 1 cup frozen whipped dessert topping, thawed 4 tablespoons sliced almonds, toasted 6 chocolate covered cherries

In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

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Famous Recipes - Turkey and Beef Chili

Turkey and Beef Chili

1 pound ground turkey 1/2 pound ground chuck 30 ounces tomato sauce 24 ounces V-8 tomato-vegetable juice 1/2 cup chopped onion 1/2 cup chopped celery 1 tbs chili powder 1 cup chopped green pepper 1 cup chopped mushrooms 1 small jalapeno pepper -- (optional) 14 ounces stewed tomatoes 1/2 cup uncooked wild rice 2/3 cup brown sugar or honey 14 ounces chili beans 1 ounce chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread.

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Famous Recipes - Cheesy Pork Chops with Spicy Apples

Cheesy Pork Chops with Spicy Apples

Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage.

Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Yields: 4 servings

INGREDIENTS 1 tablespoon butter 1 onion, sliced 1 pinch red pepper flakes 1 apple, cored and sliced 2 teaspoons white sugar 2 tablespoons balsamic vinegar 4 pork chops salt and pepper to taste 4 slices extra sharp Cheddar cheese

DIRECTIONS Prepare a grill for high heat. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.

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Famous Recipes - Lyonnaise Potatoes

Lyonnaise Potatoes

"This is a classic dish with sliced potatoes and onions. "

Original recipe yield: 4 to 6 servings. Prep Time: 30 Minutes Cook Time: 25 Minutes Ready In: 55 Minutes Servings: 6

INGREDIENTS: 2 pounds russet potatoes 2 tablespoons olive oil 4 onions, thinly sliced 2 tablespoons chopped garlic 1/2 cup butter salt to taste ground white pepper, to taste 1 tablespoon finely minced fresh parsley

DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside. Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl. Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper. Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

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Famous Recipes - Italian Sausage Soup

Italian Sausage Soup

This soup is easy to put together, and the flavour of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.

Prep Time: 10 Minutes Cook Time: 40 Minutes Ready In: 50 Minutes Yields: 6 servings

INGREDIENTS 1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt

DIRECTIONS In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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Famous Recipes - Tzatziki

Tzatziki (Greek-Turkish)

4 cucumbers 3 cloves garlic, peeled and minced 1 tablespoon olive oil Salt and pepper, to taste 2 cup yogurt, or yogurt and sour cream mixed

Peel and seed the cucumbers, and put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running.

In a small bowl, mash the garlic with the olive oil, salt and pepper. Stir in the cucumbers and yogurt. Chill, covered, for 1 hour or more.

Serve as a dip with crackers or raw vegetables.

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Famous Recipes - Turkey Broccoli Casserole

Turkey Broccoli Casserole

1 c turkey or chicken broth 1 T pepper 1/4 c butter 1 T minced onion 2 eggs, beaten 1 can golden mushroom soup 1 c fresh bread crumbs 1/4 c sharp cheese, grated 2 c cooked, diced broccoli and tomatoes 1/4 c American cheese, grated 2 c cooked turkey 4 oz sliced mushrooms 1-1/2 c cooked noodles salt and pepper to taste

Heat liquid and butter together; add remaining ingredients. Place in baking dish. Bake at 350 degrees. Serves 6 to 8 people.

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Famous Recipes - Swirled Peanut Butter Chocolate Cheesecake Bars

Swirled Peanut Butter Chocolate Cheesecake Bars

Crust 2 cups graham cracker crumbs 1/2 cup butter, melted 1/3 cup sugar Preheat oven to 325 degrees Combine graham cracker crumbs, butter and sugar in medium bowl, press onto bottom of ungreased 13x9 inch baking pan. Filling: 2 pkgs (8-oz each) cream cheese, softened 1 cup sugar 1/4 cup all-purpose flour 1 can evaporated milk 2 eggs 1 Tbls vanilla 1 cup peanut butter and milk Chocolate chips

Beat cream cheese, sugar and flour in large mixer bowl until smooth. Gradually beat in milk, eggs and vanilla. Microwave chips on medium high (70% high) power for 1 minute. Microwave at additional 10 - 20 second intervals, stirring until smooth. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour Chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface. Bake for 40 - 50 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.

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Famous Recipes - Chicken with Artichokes and Mushrooms

Chicken with Artichokes and Mushrooms

Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savoury aromatic treat.

Prep Time: 10 Minutes Cook Time: 35 Minutes Ready In: 45 Minutes Yields: 4 servings

INGREDIENTS 4 skinless, boneless chicken breast halves salt and pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup sliced fresh mushrooms 1 cup white wine 1 tablespoon capers

DIRECTIONS Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside. Place artichoke hearts and mushrooms in the skillet, and sauté until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

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Famous Recipes - Pueblo Chile Balls

Pueblo Chile Balls The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.

1 cup chopped green New Mexican chile, roasted, peeled, stems and seeds removed 1 pound lean ground pork 1/4 cup chopped onion 1/2 cup raisins 1/2 cup sugar 2 eggs, separated 3 tablespoons flour 2 teaspoons salt Flour Vegetable oil

Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar. Beat egg whites until peaks form.

Combine flour and egg yolks and mix thoroughly. Fold egg-yolk mixture into whites until combined to form a batter. Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball. When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees F until golden. Drain on paper towels.

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Famous Recipes - Rib Roast Houdini

Rib Roast Houdini

Any size standing rib roast of beef, from 4 to 16 lbs. )Allow about 1/2 lb. per person, season to taste

Insert garlic slivers, rub with coarse black pepper or rub with Dijon mustard. Have meat at room temperature. Trim all but 1/4 to 1/2" of upper fat from roast. You may also remove the inner layer of fat and gristle and loosely tie the roast. (My personal preference is to have the butcher do this. Just tell him to remove the chine bone and tie it all up). Leaving bones in adds flavor. Excess fat does not. Season as desired. Don't salt. Preheat oven to 400. Put in roast uncovered and immediately turn oven down to 350. In 1 hour, turn the oven off. Leave the roast in. DON'T OPEN OVEN DOOR. Leave the roast in all day. About 30 minutes before dinner, turn the oven to 350. Let the roast warm for half an hour, then serve.

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Famous Recipes - Thai Fried Bananas

Thai Fried Bananas 4 fresh, firm bananas 2 tbsp. butter 4 tbsp. brown sugar Lime juice Peel bananas. Slice lengthwise, then cross-cut in half. Heat the butter in a wok or frying pan until the butter bubbles. Add the banana slices and fry them on both sides over medium heat until they are golden and soft. Sprinkle the brown sugar and stir until it dissolves and makes thick syrup. Transfer to serving bowls and sprinkle with lime juice.

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Famous Recipes - Breakfast Dish

Breakfast Dish

1 lb. sausage 1cup cooked white rice 1 can mushroom soup onions, green peppers, and mushrooms to taste Brown sausage, and drain. Combine all and bake at 350 for about 30 minutes. You can also add shredded cheddar cheese for about the last 10 minutes if you want.

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Famous Recipes - French-Fried Crab Claws

French-Fried Crab Claws PREP TIME: 30 Minutes SERVES: 6

INGREDIENTS FOR BATTER:

1 cup milk ½ cup water 2 eggs 3 tbsps Creole mustard salt and cracked black pepper to taste

In a 1-quart mixing bowl, combine all of the above ingredients. Whisk with a wire whip to ensure mixture is well blended. Set aside.

INGREDIENTS FOR BREADING:

2 cups yellow corn flour* 2¼ tsps salt 1½ tsps granulated garlic 1½ tsps cracked black pepper 1½ tsps cayenne pepper 1½ tsps dried thyme METHOD: In a 1-quart mixing bowl, combine all of the above ingredients. Set aside.

INGREDIENTS FOR FRYING:

1 pound cleaned crab claws 1½ quarts vegetable oil

In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil according to manufacturer's directions or to 375° F. Place crab claws in batter mixture and allow to sit 10-15 minutes. Drain all excess liquid from crab claws and bread well in yellow corn flour. Shake off all excess breading and deep fry a few dozen at a time until claws turn golden brown and float to top of frying unit. Remove and drain on paper towels and serve hot with cocktail or tartar sauce.

*NOTE: Yellow corn flour may be found in most gourmet shops or food stores. It may be packaged and pre-seasoned as a seafood breading mix such as fish fry. If unavailable in your area, plain flour or equal parts flour and yellow corn meal may be substituted.

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Famous Recipes - Grilled Bacon-Wrapped Shrimp with Bourbon Citrus Glaze

Grilled Bacon-Wrapped Shrimp with Bourbon Citrus Glaze

Prep Time: 30 minutes Yields: 4 Servings

Ingredients:

2 pounds (16-20 count) 1 pound bacon ¼cup bourbon ¼cup lemon juice ¼cup lime juice ½ cup orange juice 1¼ cups brown sugar 2 tbsps mustard ½ tsp red pepper flakes (optional) salt and black pepper to taste

In a small saucepan, combine bourbon, juices, sugar, mustard, pepper flakes and a pinch of salt. Simmer over medium-low heat until reduced by half. Pour into a glass bowl and set aside. Peel shrimp, leaving tail intact. Season with salt and black pepper. Cut bacon into 2-inch pieces and wrap around body of shrimp, securing with a toothpick. Place on a medium-hot grill and cook 3-4 minutes on each side or until shrimp are curled and cooked through. Brush glaze evenly on both sides of shrimp. Cook 1 minute more and serve hot.

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Famous Recipes - Wild Rice Casserole

Wild Rice Casserole

1 1/2 cups uncooked long-grained rice 1/2 cup uncooked wild rice 1 envelope dry onion soup mix 1 Tbs snipped parsley (optional) 4 cups water 1 bunch green onions, chopped 8 oz. fresh or canned mushrooms, sliced 1/4 cup butter, melted

Combine all ingredients. Pour into your lightly greased crockpot. Cover, cook on high 2 1/2 hours, stirring occasionally.

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Famous Recipes - Black Forest Beef Sandwiches

Black Forest Beef Sandwiches 3/4 cup applesauce 2 to 3 teaspoons prepared horseradish 2 tablespoons sliced green onions 1 pound flank steak 2 tablespoons butter or margarine 1/4 teaspoon salt 1/8 teaspoon pepper 4 slices lightly buttered rye bread toast 1 cup shredded lettuce Sliced red onions Watercress In bowl combine applesauce, horseradish and sliced green onions; set aside. Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. * Partially freeze flank steak to make slicing easier. Makes 4 servings.

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Famous Recipes - Stuffed Halibut

Stuffed Halibut

These halibut fillets are stuffed with a mixture of cream cheese and salad shrimp. If the thick filets are not available, you can spread the cream cheese mixture on top of the thinner filets and fold in half, using a tooth pick to keep in place during cooking. The fresher the fish for this recipe, the better! This is great served with fresh steamed broccoli.

Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Yields: 6 servings

INGREDIENTS 6 (6 ounce) filets halibut 1 (8 ounce) package cream cheese, softened 1/2 pound cooked salad shrimp salt to taste ground black pepper to taste 1/2 teaspoon dried basil 1 lemon

DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with foil. In a small bowl, mix together cream cheese and shrimp. Season to taste with basil, salt and pepper. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet. Place on foil lined pan. Squeeze lemon juice over fish. Bake for 20 minutes, or until fish is thoroughly done.

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Famous Recipes - Zesty Crab Cakes

Zesty Crab Cakes

1 tablespoon butter 1 onion, finely chopped 2 stalks celery, finely chopped 1 1/2 cups crab meat, fresh OR chopped imitaton 2 cups bread crumbs, plain, dry and divided use 1 (9.75-ounce) jar Crosse & Blackwell Shrimp Sauce, divided use 1/2 cup shredded Monterey Jack cheese 1/4 cup sour cream 2 large eggs, lightly beaten 1/4 cup vegetable oil

MELT butter over medium-high heat in large skillet. Add onion and celery; cook, stirring frequently, for 3 to 5 minutes or until tender.

COMBINE onion-celery mixture, crabmeat, 1 cup bread crumbs, 1/3 cup shrimp sauce, cheese, sour cream and eggs; mix well. Shape mixture into 2-inch-round patties. Coat crab cakes with remaining bread crumbs.

HEAT 2 tablespoons oil over medium-high heat in same skillet. Add half of crab ckes; cook on each side for 1 to 2 minutes or until golden brown. Drain on paper towels. Repeat with remaining crab cakes, adding oil as needed. Serve with remaining shrimp sauce.

Makes 60 appetizer crab cakes.

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Famous Recipes - Warm Asian Potato Salad

Warm Asian Potato Salad

4 servings

1 1/2 pounds fingerling potatoes 1 1/4 teaspoons salt 2 tablespoons seasoned rice vinegar 2 tablespoons olive oil 1 teaspoon Asian sesame oil 1 small red pepper, thinly sliced 1 green onion, thinly sliced 1/2 jalapeno chile, seeded and minced 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped

In 4-quart saucepan, place potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain.

Meanwhile, in medium serving bowl, with wire whisk, mix vinegar, olive oil, sesame oil, and remaining 1/4 teaspoon salt until blended. Stir red pepper, green onion, jalapeno, and cilantro into dressing.

When potatoes are cool enough to handle, cut each lengthwise in half. Immediately add potatoes to bowl with dressing; toss to coat.

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Famous Recipes - CHEESE CARROTS

CHEESE CARROTS

2-3 lb. carrots, sliced 1/2 lb. Velveeta cheese 1 cube butter or margarine Corn flake crumbs

Boil carrots until done. Meanwhile melt butter and cheese together. Pour drained carrots into casserole dish and pour cheese mixture over. Cover top of carrots with corn flake crumbs. Dot with butter. Place uncovered in 350 degree oven and heat through until bubbly.

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Famous Recipes - BLACK BEANS - RICE CUBAN STYLE

BLACK BEANS - RICE CUBAN STYLE

1 1/2 c. black beans 4 slices bacon, chopped & fried 1 clove garlic, crushed 1 onion, chopped 1 tsp. chili powder Salt & cayenne pepper Meat stock or broth 2 c. cooked rice

Wash beans, cover with 5 cups water. Soak overnight (or bring to boil, boil 2 minutes, cover and let stand 1 hour). Boil beans in salted water until tender. Drain. Add bacon, garlic and onion. Season with chili powder, salt, cayenne. Add broth to cover beans and simmer until beans fall apart. A little and make thick sauce. Pour over rice. Serves 4-6.

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New comment on Famous Recipes - Spinach and Feta Pita Bake

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this recipe is excellent
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Posted by momswin,com/angus to Recipes Recipe at 2/19/2006 11:13:48 AM

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Famous Recipes - Southwest Home Fries

Southwest Home Fries

1 1/2 pounds red potatoes (about 6 medium) 1 1/2 teaspoons salt 2 tablespoons olive oil 1 small red pepper, cut into 1-inch pieces 1 medium onion, cut into 1-inch pieces 1/2 teaspoon paprika 1/4 teaspoon ground red pepper (cayenne)

In 4-quart saucepan, place unpeeled potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or just until potatoes are fork-tender. Drain; cool slightly.

Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add red pepper and onion; cook 10 minutes or until tender and lightly browned. Stir in paprika, ground red pepper, and remaining 1/2 teaspoon salt. Transfer pepper mixture to bowl.

When potatoes are cool enough to handle, cut into 1-inch chunks. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add potatoes and cook 5 minutes or until evenly browned, turning over several times with wide spatula. Return pepper mixture to skillet; toss to coat potatoes.

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Famous Recipes - Salmon Pasta Salad

Salmon Pasta Salad

1 can (15 1/2 oz.) Alaska salmon 8 oz. fusilli or macaroni, cooked, drained and cooled 1 pint cherry tomatoes, cut in half 2 cups sliced cucumber 1 cup mozzarella cheese, cut into thin strips 1/2 cup chopped parsley 1/4 cup grated Parmesan cheese Lemon Dressing (see below for recipe)

Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve. Makes 8 servings.

Lemon Dressing

3/4 cup olive oil 1/4 cup lemon juice 2 cloves garlic, minced 1/2 teaspoon dill weed 1/2 teaspoon grated lemon peel Black pepper, to taste Whisk together ingredients until well combined.

Nutrients Per Serving: Calories: 359; Protein: 17.4 g; Carbohydrates: 12.3 g Fat-Total: 27 g; Cholesterol: 40.2 mg; Sodium: 423 mg Dietary Fibre: 1.57 g

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Famous Recipes - TEXAS SPUDS

TEXAS SPUDS

2 lbs. frozen shredded hash browns, thawed 1 can undiluted cream of chicken soup 1/2 c. oleo, melted 16 oz. sour cream 1/2 c. frozen chopped onions or fresh

--TOPPING:--

2 c. boxed crushed corn flakes 1/2 c. melted oleo

Use a 9x13 inch pan. Mix one can undiluted cream of chicken soup, 1/2 cup of oleo, melted, 16 oz. sour cream and 1/2 cup onions. Mix above with potatoes. Pour into 9x13 inch pan. Mix 2 cups boxed crushed corn flakes with 1/4 cup melted oleo. Sprinkle on top. Bake 40 minutes at 350 degrees. Hint: Can be made ahead and refrigerated overnight.

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Famous Recipes - Cheeseburger Taco

CheeseBurger Taco

1 (12-count) pkg. Old Paso Taco Shells 12 (2/3-oz) slices american-flavor pasteruized process cheese food 1 lb.ground beef 1 cup old el paso cheese n salsa lettuce leaves tomato slices old el paso thick n chunky picante or thick n chuncky salsa

heat oven 350 f line each taco shell with 1 slice of cheese ..arrange taco shells on baking sheets(cheese with fall to one sides) bake 5 to 7 minutes mean while in medium skillet brown ground beef drain..stir in cheese n salsa cook until heated through

to assemble place lettuce tomato and about 2 tablespoons cheesy beef in each taco shell ..serve with picannnte or salsa 12 tacos

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Famous Recipes - Mama Corleone's Sausage and Peppers

Mama Corleone's Sausage and Peppers

"This dish was inspired by a description in the novel, 'The Godfather.' It is also a favorite with my 'family.' Serve with a crusty bread, a green salad, and a robust dry red wine for a very satisfying meal. The amount of oil and garlic can be adjusted to your taste." Original recipe yield: 4 servings.

Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 4 (change)

INGREDIENTS:

* 1 (8 ounce) package thin spaghetti * 4 (4 ounce) links sweet Italian sausage * 5 assorted bell peppers, seeded and cut into strips * 1 clove garlic, minced * 1/4 cup extra virgin olive oil * 1/2 teaspoon dried oregano * 1/2 teaspoon dried basil * salt and pepper to taste * 1/4 cup minced flat leaf parsley * freshly grated Parmesan cheese to taste

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside. 2. While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender. 3. Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.

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Famous Recipes - Southwestern Jalapeno Cornbread Dressing

Southwestern Jalapeno Cornbread Dressing Serving Size: 12

Ingredients:

4 Cups cornbread crumbled 10 Slices dried bread cubed 1 Pound MILD ITALIAN TURKEY SAUSAGE 1-1/2 Cups celery chopped 1 Cup onion chopped 1-1/2 Teaspoons salt 1 Teaspoon poultry seasoning 1/4 Cup Jalapeno peppers seeded and chopped 2 eggs slightly beaten 1 Cup TURKEY BROTH

Preheat oven to 325. In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered, at 325 degrees F. 45 to 50 minutes.

Source: The National Turkey Federation

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Saturday, February 18, 2006

Famous Recipes - Spicy Wine Crockpot Roast

Spicy Wine Crockpot Roast

* 3-4 lb. beef pot roast * 1 onion, chopped * 1 pkg. brown gravy mix * 1 c. water * 1/4 c. catsup * 1/4 c. dry red or white wine * 2 tsp. mustard * 1 tsp. Worcestershire sauce * 1/8 tsp. garlic powder * Salt & pepper

Salt and pepper roast. Place in crockpot. Combine remaining ingredients and pour over meat. Cover and cook on low 8 to 10 hours. Remove meat and slice. If desired, thicken sauce with flour dissolved in small amount of water and serve over the meat

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Famous Recipes - Spicy Buffalo Style Meatballs

Spicy Buffalo Style Meatballs 1 package (about 18 ounces) frozen, fully cooked beef meatballs 2 to 3 T. hot pepper sauce 2 T. butter, melted 1 T. honey Prepared blue cheese dressing Celery sticks

Cook meatballs according to package directions. Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.

Serve with dressing and celery sticks, as desired.

Makes about 3 dozen.

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Famous Recipes - Waldorf Astoria Stew - Crockpot

Waldorf Astoria Stew - Crockpot

* 2 lbs. beef - Sirloin, cut up (raw) * 2 c. potatoes, cut in lg. pieces * 2 c. carrots, cut in lg. pieces * 2 c. celery, cut in lg. pieces * 1 bag frozen onions (small) * 1 slice white bread, cut up * 1 (16 oz.) can whole tomatoes (and juice) * 2 tbsp. dry minced onion * 3 tbsp. quick cooking tapioca * 1 tbsp. sugar * 1 can tomato soup * Salt to taste * Pepper to taste

Place all in a large crockpot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add whatever additional vegetables you like. 6 to 8 servings.

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Famous Recipes - Hungarian Cabbage Rolls

Hungarian Cabbage Rolls

* 1 large head of cabbage * 3/4 pound ground pork * 3/4 pound ground beef * 1 small onion -- chopped * 1 cup rice * 1 egg -- beaten * 1 tablespoon salt * 1/2 teaspoon pepper * 1 tablespoon paprika * 2 cups sauerkraut -- rinsed and drained * 1 1/2 cups tomato juice * 1 1/2 cups water * 1 cup sour cream

Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves. Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add romato juice and water. Cook on low, covered, for 6 to 8 hours. Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls. Serves 6.

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Famous Recipes - San Andreas Grill Serrano Chicken Sandwich

San Andreas Grill Serrano Chicken Sandwich Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California

4 chicken breasts 8 slices pepper jack cheese 4 onion-cheese Kaiser rolls, toasted 4 slices fresh tomato 8 slices avocado

Marinade (you can use a Mexican-style bottled marinade) 1 cup olive oil 1/4 cup lime juice 1 garlic clove, minced 1/4 cup chopped fresh cilantro 1/2 tablespoon cumin powder 1/2 tablespoon chili powder 1 teaspoon cayenne pepper

Southwest Sauce 1/2 cup mayonnaise 1/2 cup sour cream 3 teaspoons chopped onions 2 tablespoons chopped tomato 3 teaspoons cilantro 1 teaspoon peeled fresh garlic 1/4 teaspoon cayenne pepper 1 1/2 dashes Lawry's seasoned salt 1 1/2 dashes cumin powder 2 Serrano peppers, or fewer for less heat

In a shallow pan, marinate chicken for 1 hour in marinade mixture (or use your favorite marinade). Make up Southwest Sauce in food processor. Remove chicken, sprinkle with salt and pepper and grill until done, placing cheese on top of each piece at end of cooking to melt slightly. Toast rolls. Assemble sandwiches with tomato, avocado and Southwest sauce and eat.

Southwest Sauce: Combine all the ingredients in a food processor and process until smooth. Let the dressing stand for at least in hour to blend the flavors. Keep in refrigerator. There will be extra sauce, which can be used up in sandwiches, salads or wraps.

Yield: serves 4

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Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie style :-)

LOL hiya back Rose sis lol..I did mean bunch not the other lol Kimmie

--- In world-famous-recipes@yahoogroups.com, "rosemary weliever" <rweliever62@...> wrote: > > Hi 1 bunch. Rose > > > >From: karen@... > >Reply-To: world-famous-recipes@yahoogroups.com > >To: world-famous-recipes@yahoogroups.com > >Subject: Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie > >style :-) > >Date: Tue, 14 Feb 2006 01:08:19 -0500 (EST) > > > > > Swiss Steaks (2) > > > > > > Raddishes 1 bushel or desired amount > > > >******one BUSHEL??????? or do you mean one bunch? A bushel is gonna be a > >gosh darn huge amount.********** > > > > > > > >

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Famous Recipes - Spinach and Feta Pita Bake

Spinach and Feta Pita Bake

This is great as a party appetizer or a full meal. Tasty, full of flavour AND good for you. You can play with the veggie toppings and cheeses for a great meal that is fast and delicious!

Original recipe yield: 6 servings. Prep Time: 5 Minutes Cook Time: 12 Minutes Ready In: 17 Minutes Servings: 6

INGREDIENTS: 6 (6 inch) whole wheat pita breads 1 (6 ounce) tub sun-dried tomato pesto 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 1/2 cup crumbled feta cheese 3 tablespoons olive oil 4 fresh mushrooms, sliced 2 tablespoons grated Parmesan cheese 1 pinch ground black pepper to taste

DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

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Famous Recipes - Spicy Cheddar Soup

Spicy Cheddar Soup

Serves: 4 to 6

Ingredients:

2 Tbs (30 ml) butter 1 medium onion, finely chopped 1 medium potato, peeled and grated 2 cups (500 ml) chicken or vegetable stock 2 cups (500 ml) milk 1 cup (250 ml) grated sharp Cheddar cheese Salt and freshly ground pepper to taste Cayenne pepper to taste

Melt the butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the grated potato, stock, and milk and bring to a boil, stirring occasionally. Simmer until the potato has cooked and dissolved into the mixture, 5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir until the cheese is melted.

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Famous Recipes - Shrimp Quiche Lorraine

Shrimp Quiche Lorraine

1 unbaked 9" pie shell 1/4 cup chopped onion (1 small) 1 T. margarine 4 eggs, lightly beaten 2 cups light cream 1 t. salt Dash pepper Dash cayenne 2 cans shrimp (5 oz each) 1/4 lb. Swiss cheese, shredded

Heat oven to 425. Line pastry with wax paper. Fill half full with rice or dried beans. Bake 7 minutes. Remove from oven. Remove paper and rice. Reduce oven heat to 400. Sauté onion in margarine. Mix eggs, cream, salt, pepper, cayenne and sautéed onion. Drain shrimp. Rinse and pat dry. Scatter shrimp and cheese in pastry shell. Pour in egg mixture. Bake on bottom rack of oven for 35 to 40 minutes or until top browns and puffs. Cool 5 minute before serving. Serves 6

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Friday, February 17, 2006

Famous Recipes - SHRIMP DIP - CRAB DIP

SHRIMP DIP - CRAB DIP

1 (8 oz.) Philadelphia cream cheese 1 (16 oz.) cottage cheese (sm. curd) 1/2-3/4 c. ketchup maybe more (add ketchup until salmon colored) 1 tsp. Worcestershire sauce 1 pkg. fresh shrimp & 1 cracked crab Or 2 cans canned either meat

Cream together Philadelphia cream cheese and cottage cheese.

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Famous Recipes - Shrimp Avocado Boats

Shrimp Avocado Boats

INGREDIENTS:

1 bay leaf 2 ribs celery with leaves, halved 2 flat-leaf parsley sprigs 4 black peppercorns 1 pound large shrimp, peeled and deveined 3 plum tomatoes, seeded and cut into 1/4-inch dice Juice of 1 lime 3 ripe avocados, preferably Hass, halved and pitted 1 cup small ripe cantaloupe balls 1 cup small ripe honeydew balls 1 cup Cilantro Mayonnaise (see instructions for recipe link) 6 small fresh cilantro leaves, for garnish

PREPARATION:

In a large pot of water, combine bay leaf, celery, parsley, and peppercorns and bring to a rolling boil. Reduce heat to medium, add shrimp and cook until they float and turn opaque (usually less than 1 minute of cooking time). Strain immediately and place strainer with shrimp in a bowl of ice. When cool, cut into about 1-inch thick chunks.

In a large bowl, combine shrimp chunks with tomatoes.

Carve 6 small balls from each avocado half using a small melon baller tool, and place in a separate bowl with the lime juice, tossing gently to cover to inhibit browning. Strain the avocado balls from the lime juice and add to the shrimp and tomato mixture, along with the cantaloupe and honeydew melon balls. Coat the avocado shells with the remaining lime juice and set aside.

Fold the cilantro mayonnaise gently into the avocado, shrimp, tomato, and melon mixture, tossing gently to combine. Fill the reserved avocado boats with equal amounts of the shrimp mixture and garnish with fresh cilantro leaves.

Yield: 6 servings

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Famous Recipes - Shrimp and Grits

Shrimp and Grits

1 pound unpeeled, medium size fresh shrimp, cooked (1 pound frozen uncooked unpeeled medium size shrimp, thawed, may be substituted) 3 bacon slices, chopped 1 medium onion, finely chopped 2 garlic cloves, minced 2 cups low sodium chicken broth 1 cup water 1 cup whipping cream 1/2 t. salt 1/4 t. ground red pepper 1 cup quick cooking grits, uncooked 1 cup extra sharp Cheddar cheese (4 oz) Garnish: chopped fresh chives

Peel shrimp and devein if desired. Set aside. Cook bacon in a 3 1/2 quart pan over medium heat until crisp. Drain bacon on paper towels, reserving 1 T. bacon drippings in pan. Crumble bacon. Sauté onion in hot drippings over medium high heat, 5 minutes or until tender. Add garlic and sauté 1 minute. Add chicken broth and next 4 ingredients; bring to a boil. Reduce heat to medium and whisk in grits (when you're done whisking, tap whisk on pan to remove excess grits) Cook, stirring constantly, 7 to 8 minutes or until mixture is smooth. Stir in shrimp and cheese and cook 1 to 2 minutes or just until shrimp turn pink. Sprinkle each serving evenly with bacon. Garnish, if desired. Serves 6

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Famous Recipes - Shrimp and Broccoli Quiche

Shrimp and Broccoli Quiche

1 recipe pastry for single crust pie (or use store bought) 1/2 cup broccoli, cut into 1/2" pieces 3 eggs 3/4 cup milk 3/4 cup light cream 1 can (4.5 oz) shrimp, rinsed and drained 1 1/2 cup shredded jack cheese (6 oz) 1 T. flour

On lightly floured board,roll out pastry to 12" circle. Transfer to 9" pie plate or quiche dish. Trim edges. Flute. Line pastry shell with double thickness of oil. Bake in 459 oven for 5 to 7 minutes. Remove foil and bake 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce heat to 325. Meanwhile, in small pan, cook broccoli, covered in small amount of salted boiling water for 3 minutes. Drain well; beat together eggs, milk, light cream and 1/8 t. salt. Stir in broccoli and shrimp. Mix cheese and flour. Add to egg mixture; pour egg mixture into hot pastry shell. Bake in 325 oven for 40 minutes or until knife inserted off center comes out clean. If needed, cover edges of pastry with foil to prevent over browning. Let stand 10 minutes before serving. Serves 6

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Famous Recipes - Scrambled Eggs with Mushrooms

Scrambled Eggs with Mushrooms

6 oz. button mushrooms 8 T. butter 12 eggs 6 T. cream, milk or water 6 patty shells (3"), prebaked Salt and pepper

Wash or wipe mushrooms clean. Trim stems and slice. Sauté in 2 T. butter for 5 minutes until softened. Beat eggs lightly in bowl with cream, just enough to mix them. (water will make extremely fluffy eggs. Cream gives a richer smoother texture.) Put prebaked patty shells into a 350 oven to heat through. Melt remaining 6 T. butter in large skillet. When butter is hot but not brown, pour in eggs and cook over low heat,stirring constantly with wooden spoon until eggs are just on the point of setting. Add sautéed mushrooms and salt and pepper to taste. Remove pan from heat. Divide mixture between patty shells and serve at once.

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Famous Recipes - Spiced Mustard-Glazed Ham

Spiced Mustard-Glazed Ham

1 fully cooked ham, boneless, about 5 pounds 1 jar (16 to 18 ounces) orange marmalade 1 tablespoon plus 2 teaspoons dry mustard 1/2 cup spicy brown mustard 1 clove garlic, minced 1/2 teaspoon ground ginger

Place ham on a rack in roasting pan, fat side up. Score fat of ham in a diamond pattern. Combine remaining ingredients, stirring until well blended. Refrigerate half of the mixture. Brush ham with remaining half of mixture. Bake ham at 350° for about 2 hours, or until a meat thermometer registers 140° F. Brush with the marmalade mixture every 15 to 20 minutes. Serves about 10.

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Famous Recipes - SHAMEN RAMEN ORIENTAL CABBAGE SALAD

Shamen Ramen Oriental Cabbage Salad Dressing 1/3 cup NAKANO SEASONED RICE VINEGAR Red Pepper or Roasted Garlic 1 tsp. soy sauce 1 tsp. sesame oil 1 tsp. sugar 1 tsp. minced fresh ginger

1 pkg. (16 oz.) coleslaw mix 3 green onions, thinly sliced 1/2 cup julienned carrots or sliced radishes (optional) 1/3 cup chopped cilantro 1/3 cup honey roasted peanuts, coarsely chopped 1 pkg. (3 oz.) ramen noodles,* any flavor

Combine ingredients for dressing. In a large bowl, combine coleslaw mix, onions, carrots (if desired), cilantro and peanuts; toss with dressing. Add broken ramen noodles. Serve immediately. Makes about 8 cups.

* Discard seasoning packet or use to make a simple bowl of soup or to season stir-fried vegetables.

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Famous Recipes - Seafood Tortilla Casserole

Seafood Tortilla Casserole 2 large cloves garlic, minced 1 medium onion, finely chopped 1 can cream of chicken soup Big pinch of ground nutmeg Freshly ground pepper to taste 1 (10 oz.) pkg. frozen spinach, thawed and drained 8 oz. crab meat (not imitation) or precooked, peeled shrimp, roughly chopped (or a combination) 2 C. shredded Monterey jack cheese 1 C. milk 12 to 14 corn tortillas, quartered

Preheat oven to 350ºF.

Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.

Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for another 5 to 10 minutes, until top is browned.

Variation: Substitute chicken for seafood and pepper-jack cheese for Monterey jack.

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Famous Recipes - Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms 2 8 oz. pkgs. fresh mushrooms, cleaned and stems removed 2 8 oz. pkgs. cream cheese, softened 2 green onions, chopped 1/4 lb. imitation crab 1/4 lb. small shrimp 2 1 oz. pkgs. dry green onion dip mix dash garlic powder

In a med. bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper.

Mix all together, and chill mixture for about 1 hr.

Spoon mixture into clean mushroom caps to stuff, and serve.

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Famous Recipes - Seafood Delight (May be Frozen)

Seafood Delight (May be Frozen)

1 pound crab 1 1/2 pounds shrimp (cooked and chopped) 1 bell pepper, chopped 1 onion, chopped 4 hard boiled eggs, chopped 1 cup celery, cut fine 1 large can mushrooms 2 cans white chestnuts, chopped 1 t. salt 1 pkg. Pepperidge Farm Herbal Stuffing 3 cups mayonnaise 2 t. Worcestershire sauce 1/2 cup sliced almonds

Mix all ingredients and cover top with sliced almonds. Bake covered at 325 for 30 minutes. Uncover and bake until brown. Makes a large quantity. Source: Unknown

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Famous Recipes - Savory Ham Triangles

Savory Ham Triangles

6 ounces finely diced cooked ham 5 ounces Old English cheese spread 1/4 cup butter 2 tablespoons mayonnaise 1 teaspoon garlic powder 1 teaspoon onion powder Freshly ground black pepper 6 split English muffins

In a medium bowl mix together everything except for the English muffins until smooth. Spread the mixture on each English muffin half evenly. Place on a baking sheet and broil 4-5 inches from the heat for 2-3 minutes, or until bubbly hot and lightly browned. Remove from the oven and cut each muffing into 4-6 wedges and serve hot.

Makes 8 servings.

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Famous Recipes - Saucy Meatballs & Mushrooms

Saucy Meatballs & Mushrooms

1-1/2 lb lean ground beef 1/3-cup fine dry breadcrumbs 1/3-cup evaporated milk 2 eggs 1 tsp onion salt 1/4 tsp poultry seasoning Mushroom sauce Flour Can of cream of mushroom soup 1 can of mushrooms (10oz)(sliced) 1-cup evap milk Butter Worcestershire

Combine ground beef, breadcrumbs, evap milk, eggs, onion salt, & poultry seasoning Shape into 4 dozen 1" balls Bake in hot oven (500*) 10-15 min or until browned Drain off fat Add to mushroom sauce; heat through Serve with rice or noodles Mushroom sauce Melt 1 tb. butter in large saucepan Blend in 1 tb. flour & 1/2 tsp Worcestershire Add cream of mushroom soup Gradually stir in 1-cup evap milk Add can of mushrooms Cook over med heat, stirring occasionally until mix boils & thickens 8 servings

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Famous Recipes - South African Yellow Rice

South African Yellow Rice

"This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy.

Original recipe yield: 4 servings. Prep Time: 10 Minutes Cook Time: 35 Minutes Ready In: 45 Minutes Servings: 4

INGREDIENTS: 1 cup long grain white rice 1/2 teaspoon salt 1 1/2 teaspoons ground turmeric 3 tablespoons white sugar 1/2 teaspoon ground cinnamon 1/2 cup black raisins 1 tablespoon butter 2 1/2 cups water

DIRECTIONS: In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

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Famous Recipes - Skillet Green Beans and Peppers

Skillet Green Beans and Peppers

16 ounces green beans, cooked 1 red bell pepper, sliced in strips 1 yellow or orange bell pepper, sliced in strips 1 small onion, halved and sliced 2 cloves garlic, minced 2 tablespoons butter salt and pepper

Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Serves 6 to 8.

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Famous Recipes - Mississippi Mud Cake made with Hershey's ® Brand Chocolate

Mississippi Mud Cake made with Hershey's ® Brand Chocolate Warm chocolate pecan cake is topped with marshmallows then covered with cocoa-flavored buttercream frosting. Makes 1 - 9x13 inch pan (12 servings). Printed from Allrecipes, Submitted by HersheysKitchens.com --------------------------------------------------------------------- ----------- 1/2 cup butter or margarine, softened 1 cup sugar 1 teaspoon vanilla extract 3 eggs 3/4 cup all-purpose flour 1/3 cup HERSHEY®'S Cocoa Powder 1/2 teaspoon baking powder 1 pinch salt 1 cup chopped pecans 1 (10.5 ounce) package miniature marshmallows

6 tablespoons butter or margarine, softened 2 2/3 cups powdered sugar 1/2 cup HERSHEY®'S Cocoa Powder 1/3 cup milk 1 teaspoon vanilla extract

Directions 1 Heat oven to 350 F. Grease 13x9x2-inch baking pan. 2 In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan. 3 Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. 12 to 15 servings. 4 One-Bowl Buttercream Frosting: In small bowl, beat butter. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.

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Famous Recipes - Recipes Recipe

Recipes Recipe Recipes recipes recipe food cooking in various languages recipes recipe food cooking in various languages recipes, recipe, food, cooking, recepten recept voedsel het koken recettes recette nourriture cuisine Rezepte Rezept Nahrung Kochen συνταγές συνταγή τρόφιμα μαγείρεμα ricette ricetta alimento cottura 調理法 調理法 食糧 調理 조리법 조리법 음식 요리 receitas receita alimento cozinhar еда варить recetas receta alimento el cocinar 食譜 食譜 食物 烹調 食谱 食谱 食物 烹调

Quotes Chicken Recipes

Famous Recipes - Many Recipes enjoy

Eggplant Rollatini 2/3 cup vegetable oil 1 medium eggplant, peeled and cut lengthwise into 1/4 inch slices 2 eggs, beaten to blend 1 1/4 cup dried breadcrumbs 1 cup Ricotta cheese 1 package chopped spinach, cooked and well drained, place between paper towels to remove all of the moisture 1 cup grated Mozzarella cheese 4 cups Quick Tomato Sauce* or homemade sauce Additional grated Mozzarella cheese Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 mins per side. Drain thoroughly on paper towels. Repeat with remaining eggplant. Preheat oven to 350 degrees.Mix the ricotta and the spinach together. Spread Ricotta mixture over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 mins. ========== QUICK TOMATO SAUCE:Makes about 4 cups This tangy sauce is also delicious over freshly cooked pasta. 1 (16 oz.) can crushed plum tomatoes, undrained 1 (8 oz.) can tomato sauce 1/2 cup tomato paste 1/4 cup dry red wine 2 tsp. freshly grated Parmesan cheese 1 bay leaf 1/2 tsp. dried basil, crumbled 1/2 tsp. dried oregano, crumbled Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 mins.Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) =========== Twelve (or more) ways to Tuna Casserole Tuna casserole is, likely, the ultimate in American food. It's not hamburgers, no, it's not meatloaf, and it's definitely not apple pie. The French invented apple pie, after all, and the Viennese probably developed the precursor to meatloaf. They eat hamburgers everywhere. But tuna, mixed with noodles, cheese and one of a variety of canned or frozen vegetables: that's got to be America's very own. Tuna casserole is to America what cassoulet is to the French: every homey cook has her own recipe, one of endless variations on a common theme (a blueprint, if you will). Every tuna casserole has one thing in common: Tuna. Let's say, for the sake of argument, two cans of the stuff - that's 12 ounces, or 1 1/2 cups,.And let's say every casserole is cooked in a three-quart casserole dish, in a 400F oven for 25 mins. For most of these recipes, you can basically follow my aforementioned tuna casserole blueprint; I'll point out differences in procedure along the way. =========== Ultra-retro. Tuna, 8 ounces curly noodles, 1 cup frozen green peas, basic cheese sauce made with cheddar, top with Ritz-type crackers crushed and mixed with 2 tbsp melted butter. ============ Sarah's blueprint casserole. Tuna, 8 ounces orzo pasta, 1 cup frozen spinach, basic cheese sauce made with mozzarella, top with potato chips crushed and mixed with 2 tbsp melted butter. ============ Tuna cheese bake from The Casserole Cookbook. Tuna, 4 cups cooked rice, 1 cup frozen corn, 1 cup frozen peas, basic cheese sauce made with sharp cheddar, top with pie crust or puffed pastry. ========== California style. Tuna, 8 ounces rotini pasta, 1 cup chopped black olives, 1 cup frozen asparagus spears, basic white sauce made without cheese, toss in 1/2 cup feta cheese, top with bread crumbs mixed with 2 tbsp melted butter. ============= Little Italy. Tuna, 8 ounces spaghetti, 1/2 cup oil-cured olives, basic cheese sauce made with parmesan or asiago, 1 cup diced tomatoes, top with more parmesan cheese. ============ Tuna primavera. Tuna, 8 ounces penne, 1 cup blanched fresh green beans, 1 cup blanched fresh chopped asparagus, basic cheese sauce made with mozzarella, 1 cup fresh diced tomatoes, top with bread crumbs mixed with 2 tbsp melted butter. ========== Thank you for Tuna. Tuna, 4 cups cooked rice, 1 cup frozen green beans, 1/4 cup cranberry sauce, 2 cups chicken or turkey gravy, top with fried onions or cubes of bread. =========== Chinatown. Tuna, 4 cups cooked rice, 1 cup frozen green beans, 1 cup frozen corn, two tablespoons soy sauce mixed with 1 1/2 cups chicken broth and 1 tablespoon cornstarch, top with crispy Asian noodles. =========== Pad Tuna. Tuna, 8 ounces wide noodles, 1 cup frozen green peas, 1 cup frozen corn, bamboo shoots, 1/2 cup spicy Ponzu sauce, top with crushed peanuts. ========== Tuna Nicoise Casserole. Tuna, 8 ounces penne, 1/2 cup chopped roasted red peppers, 1/2 cup chopped black olives, 1 cup frozen green beans, 1/2 cup olive oil, 1/2 cup crumbled feta cheese, top with bread crumbs mixed with melted butter. =========== Lolita Davis' Family recipe. Tuna, eight ounces noodles or rice, one condensed soup can each, cream of chicken, cream of mushroom, one can of peas and carrots, one small can of evaporated milk, add three soup cans of water, six oz of grated sharp cheese, baked for 25-30 mins at 350 F. ============ Another one is...The South Will Rise Again and Make Tuna Casserole. Tuna, eight ounces linguine, 1 cup frozen corn, 1 can sliced black olives, 1 jar red pimientos, basic cheese sauce made with yellow cheese, lots of paprika, 1/4 tsp garlic powder, and 2 ounces cream cheese, top with white bread, crumbled. No, really, this was amazing. =========== German Potato Pancakes 4 potatoes, shredded to make 4 cups, then drained 2 eggs, beaten 1 onion, chopped 1/4 C. flour 1 tsp. salt Directions: Heat 2 tablespoons bacon fat or margarine in a skillet. Pour in one-fourth of the batter per pancake. Flatten to a 4-inch diameter. Cook about 2 mins on each side to a golden brown. Drain on paper towel.Serve hot with sour cream and applesauce. ========= Quesadillas 1 cup shredded Mexican Chihuahua, Monterey Jack,Pepper Jack, or brick cheese 1 green onion, minced 1-3 tablespoons canned chopped green chilies (to taste) 4 8-inch flour tortillas Chunky salsa, for topping or dip In a medium bowl, toss together the cheese, green onion, and chilies; set aside. Spray a medium skillet with nonstick cooking spray and place over medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture. When the cheese begins to melt, about 1 minute, fold the tortilla in half. Continue cooking until lightly browned and crisp on both sides, about 1 min. Transfer to a cutting board. Repeat with the remaining tortillas and filling. Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa. Yields: 8 servings. Nutritional Info Per Serving (2 wedges): Cals: 134, Fat: 6 g, Chol: 12 mg, Sod: 211 mg, Carb: 14 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 6 g, Diabetic Exchanges: 1 Starch, 1 Fat. ========== Boston Baked Beans 1 pound dried navy beans 1 large onion, chopped 2 teaspoons salt 1 tomato, chopped 1/3 cup firmly packed dark brown sugar 3 tablespoons molasses 2 tablespoons cider vinegar 1 tablespoons ketchup 1 tablespoon ground ginger 1 teaspoon dry mustard 1/4 teaspoon ground white pepper Place the beans in a strainer and sort through the beans to remove stones, discolored beans, or any other objects. Rinse with cold water until beans are clean, about 2 mins. In a large bowl, combine the beans, onion, salt, and enough water to cover them by 2 inches. Let stand 8 hrs or overnight at room temp; dont refrigerate. Preheat the oven to 300° F. In a strainer, drain and rinse the beans and onion. Place in a 4-quart saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger, mustard, and pepper; stir until blended. Add enough water to cover the beans, about 2 cups. Cover and bake until bubbly and the beans are soft, 5 hrs. Yield: 16 servings. Nutritional Info Per Serving (1/2 cup): Cals: 110, Fat: 0 g, Chol: 0 mg, Sod: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Diabetic Exchanges: 1-1/2 Starch. =========== Crisp German Meatballs 1/2 lb. ground pork sausage 1/4 cup onion, chopped 1 can (16 0z.) sauerkraut, drain & chopped 2 Tbsp. bread crumbs, dry & fine 1 pkg. (8 oz.) cream cheese, softened 2 Tbsp. parsley 1 tsp. prepared mustard 1/4 tsp. garlic salt 1/8 tsp. Pepper 1 cup mayonnaise 1/4 cup prepared mustard 2 large eggs 1/4 cup milk 1/2 cup flour 1 cup fine bread crumbs vegetable oil Combine sausage & onion in a large pan; cook until sausage is browned, stirring for it to crumble. Drain well. Stir in sauerkraut & 2 Tbsp. bread crumbs. =========== Italian Chicken Cutlets 6 chicken breast halves, skinless and boneless 3/4 cup Italian breadcrumbs 1/4 cup freshly grated parmesan cheese 2 eggs 2 tablespoons butter 2 tablespoons olive oil or vegetable oil 1/2 teaspoon salt freshly ground pepper lemon wedges Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.In another shallow bowl, beat the eggs. Dip the meat in the eggs, then in the crumb mixture.Place the crumbed cutlets in the refrigerator until nearly time to serve.In large skillet, heat butter and oil over medium-high heat until hot.Cook cutlets on each side until golden brown, about 5 mins or until the juices run clear.Serve each cutlet with a wedge of lemon. =========== Chicken Enchilada Pie 1 lb ground chicken 1/2 ts garlic powder 1/8 ts salt 1/8 ts pepper 3 TB all-purpose flour 1 c milk 1 TB jalapeno -- seeded and minced 1 ts ground cumin 3 flour tortillas -- (8-inch) 3 c tomato -- chopped 1/2 c shredded sharp cheddar cheese -- (2 ozs) 6 TB picante sauce Cilantro sprigs (optional) Combine first 4 ingredients in a medium nonstick skillet; cook over medium heat until chicken is browned, stirring to crumble. Drain in a colander, and set aside. Place flour in skillet. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium, and simmer 2 mins or until thickened. Remove from heat; stir in chicken mixture, jalapeno pepper, and cumin. Wrap tortillas in damp paper towels.Microwave at HIGH 15 secs or until softened. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 3/4 cup chicken mixture over tortilla. Spoon 1 cup tomato on top of chicken mixture, and sprinkle with 2 tablespoons of cheese. Repeat layers, ending with cheese.Cover dish with heavy-duty plastic wrap, and vent. Microwave at MEDIUM-HIGH (70% power) for 6 mins, rotating dish a half-turn after 3 mins.Let stand, covered, 2 mins. Cut into 6 wedges, and top each wedge with 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if desired. =========== Beef Chow Mein 1 (1 1/2 pound) beef rump steak 3 1/2 tablespoons soy sauce 3 1/2 tablespoons dry sherry 1 tablespoon satay sauce 3 stalks celery 2 medium yellow onions 4 ounces fresh mushrooms 1 red or green bell pepper 4 ounces bean sprouts 12 ounces Chinese egg noodles 4 tablespoons vegetable oil 3/4 cup water 1 tablespoon cornstarch 2 1/2 tablespoons oyster sauce 2 teaspoons instant chicken bouillon Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine 1 1/2 tablespoons of the soy sauce, 1 tablespoon of the sherry and the satay sauce in glass bowl. Mix in meat. Cover and let stand 1 hr. Cut celery into 1/2-inch diagonal slices. Peel onions, cut into wedges and separate layers. Clean and slice mushrooms. Remove seeds from pepper and cut pepper into thin strips. Rinse sprouts and drain. Cook noodles until tender according to package directions. Drain well. Heat 1 tablespoon of the oil in wok over medium-high heat. Add noodles and 1 tablespoon of the remaining soy sauce. Stir fry until noodles are light brown, 2 mins. Place noodles on serving plate; keep warm. Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 tablespoons sherry and 1 tablespoon soy sauce. Heat 1 tablespoon of the remaining oil in wok over high heat. Stir fry onion sin oil 1 min. Add celery, mushrooms, pepper and sprouts. Stir fry 2 mins. Remove vegetables from wok. Heat remaining 2 tablespoons oil in wok over high heat. Add meat and stir fry until meat is brown, about 5 mins.Stir in water mixture. Cover and cook 3 mins. Return vegetables to wok. Cook and stir until hot throughout, 1 to 2 mins longer. Spoon mixture over noodles. ========= Grouper with Almonds 4 grouper fillets, 6 to 8 ounces each 1 1/4 cups milk, scalded 2 teaspoons salt 2 teaspoons pepper 2 tablespoons butter 3 tablespoons flour 1 tablespoon key lime juice 1/2 cup slivered toasted almonds Paprika Preheat oven to 350F.Place fillets in a well greased baking pan. Add salt and pepper to milk and pour over fish. Bake for 15 mins. Remove fish from oven.Drain liquid and save. Place the fish on a hot platter and keep warm. Melt butter and stir in flour.Add hot liquid gradually and cook until thick, stirring constantly. Add key lime juice.Pour over fish and top with toasted almonds. ========== Buster Bar Dessert 1 12 oz pkg oreo cookies, crushed 1/2 cup butter, or margarine, melted 2 quarts vanilla ice cream 1 1/2 cups spanish peanuts 1 12 oz can evaporated milk 2/3 cup chocolate chips 1/2 cup sugar 1/3 cup butter Combine crushed cookies with 1/2 cup melted butter in a large bowl; mix well. Pat in 9 x 13 pan and freeze about an hr.Soften vanilla ice cream and spread evenly on top of crumb crust. Sprinkle with 3/4 cup of peanuts and freeze for 1 hr.In a saucepan over medium heat, combine evaporated milk, chocolate chips, sugar and butter. Bring to a gentle boil.When mix has thickened, remove from heat; cool. Spread chocolate mix over ice cream.Top with remaining 3/4 cup peanuts; freeze. Cut into squares before serving.

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Quotes Chicken Recipes

Re: Famous Recipes - Appetizer ~Avocado Wontons~

Hello everyone iam looking for a recipe for pork stew[like a beef stew with pork i know it has a brown gravy Mary > > From: "rosemary weliever" <rweliever62@hotmail.com> > Date: 2006/02/14 Tue PM 01:22:59 EST > To: Delicious_Delights@yahoogroups.com, MichaelsRecipeCollectors@yahoogroups.com, Quick_and_Easy_Recipes@yahoogroups.com, Recipes2Share@yahoogroups.com, world-famous-recipes@yahoogroups.com > Subject: Famous Recipes - Appetizer ~Avocado Wontons~ > > > > > > Avocado Wontons > Yield: 48 wontons > > 4 large avocados (cut into 3/4 inch pieces) > 1 tablespoon garlic powder > 1/4 teaspoon dry chipotle powder > Juice of 1 lime > 1 tablespoon fresh cilantro (chopped fine - no stems) > Kosher salt and black pepper > 1 egg (whisk until thin) > 48 wonton wrappers > > Toss avocados with garlic, chipotle, lime juice, cilantro, kosher salt > and pepper. Brush wonton wrappers edges with egg wash and fold > diagonally. Press to seal. Fry in 350 degree F peanut oil until golden > brown. > > > > > > > http://www.worldfamousrecipes.com/ > http://www.recipesrecipe.com/ > http://groups.yahoo.com/group/chicken-recipes-mailing-list/ > http://www.quotesquotes.com/ > http://quotations.home.worldnet.att.net/ > http://www.quotesfromfamouspeople.com/ > http://www.quotescentral.com/ > > Yahoo! Groups Links > > > > > > > >

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Re: Famous Recipes - Dunkin Donuts Vanilla Filled Doughnuts

THIS SOUNDS LIKE A GOOD RECIPE BUT I HAVE A QUESTION,HOW DO YOU MEASURE 1/6 OF A CUP ? JUDI
 
-------------- Original message --------------
From: "rosemary weliever" <rweliever62@hotmail.com>




Dunkin Donuts Vanilla Filled Doughnuts

Source: Posted by Laurie April 27th 1999

Donuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour

Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt,
egg, shortening and 1 cup of flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping bowl
occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm
place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with
round cookie cutter. Cover and let rise on floured baking sheets
until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F.
Slide doughnuts into hot oil. Turn doughnuts as they turn golden
brown, about one minute on each side. Remove   carefully from oil (do
not prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe
follows) . Take a sharp narrow knife and carefully make a large
cavity inside of the doughnut to hold the filling. Fill the doughnuts
generously and dust heavily with confectioners' sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2
cup at a time. Add milk and vanilla, beat until light and fluffy.
Will keep for 2 weeks in airtight, refrigerated container. Fills: 12
doughnuts

Servings: 12






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Re: Famous Recipes - French Onion Chicken and Rice

Hi no I dont. Rose

>From: "mr55chev" <mr55chev@comcast.net> >Reply-To: world-famous-recipes@yahoogroups.com >To: <world-famous-recipes@yahoogroups.com> >Subject: Re: Famous Recipes - French Onion Chicken and Rice >Date: Tue, 14 Feb 2006 11:53:26 -0700 (Mountain Standard Time) > >Do you see any problem using Brown rice with this? > >-------Original Message------- > >From: rosemary weliever >Date: 02/14/06 11:35:54 >To: Delicious_Delights@yahoogroups.com; >MichaelsRecipeCollectors@yahoogroups >com; Quick_and_Easy_Recipes@yahoogroups.com; Recipes2Share@yahoogroups.com; >world-famous-recipes@yahoogroups.com >Subject: Famous Recipes - French Onion Chicken and Rice > > > > > >French Onion Chicken and Rice > >1 1/2 pounds boneless skinless chicken breast -- diced >1 cup uncooked long-grain rice >1 can cream of celery soup >1 can French onion soup >3 cups chicken broth >4 ounces canned mushrooms -- drained > >Place chicken in greased 9x13" pan; bake at 350 about 30 minutes until >just cooked. Stir in remaining ingredients. Bake uncovered for 1 1/2 >hours. Stir well before serving. > > > > > > > >http://www.worldfamousrecipes.com/ >http://www.recipesrecipe.com/ >http://groups.yahoo.com/group/chicken-recipes-mailing-list/ >http://www.quotesquotes.com/ >http://quotations.home.worldnet.att.net/ >http://www.quotesfromfamouspeople.com/ >http://www.quotescentral.com/ > >Yahoo! Groups Links > > > > > > > > ><< flowerbg.gif >> ><< tuesdayheader.gif >> ><< tuesdayfooter.gif >>

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Thursday, February 16, 2006

Famous Recipes - Grandma's Sourdough Biscuits

Grandma's Sourdough Biscuits 3/4 cup sourdough starter 2 tsp. baking powder 1 1/2 cups milk 3/4 tsp. baking soda 3 3/4 cups flour 1 tsp. salt 2 Tbs. sugar bacon grease

Advance Preparation: In a non-metal mixing bowl combine the starter, milk, and 1 1/2 cups of the flour; stir to mix well. Cover bowl with a cloth and let rest for 8-12 hours or leave out overnight for morning biscuits.

Turn sourdough mixture out onto a large cutting board or smooth countertop that's been floured with 1 1/4 cups of flour. In a separate bowl mix together remaining 1 cup of flour, sugar, baking powder, baking soda, and salt. Sprinkle flour mixture over sourdough mixture and then work into a soft dough, kneading lightly. Roll dough out to 1/2" thickness. Cut out biscuits with a 2" biscuit cutter by pressing cutter straight down into the dough and then lifting the cutter straight out. Dip biscuits in bacon grease then arrange in a lightly greased 14" Dutch oven leaving a 1/4" space between biscuits.

Place lid on oven and let biscuits raise for 30 minutes then bake using 10-12 briquettes bottom and 18-20 briquettes top (375° F.) for 25-30 minutes until biscuits are golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 5-10 minutes.

Serve warm.

Yield: About 18 biscuits

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Famous Recipes - Sweet And Spicy Polish Sausage

Sweet And Spicy Polish Sausage 4 lbs. smoked polish sausages; cut into 1/2" slices 1/2 cup spicy mustard 2 med. yellow onions; halved then sliced 4 cloves garlic; minced 2 cups brown sugar 1 cup beer (your favorite)

To a 12" Dutch oven add sausage and onion. In a medium bowl combine remaining ingredients and stir to mix well. Pour over sausages and onion and then stir to mix. Place lid on oven and bake using 8-10 briquettes bottom and 12-14 briquettes top for 1 hour stirring every 15 minutes.

Serves: 8

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Famous Recipes - Cornbread Salad

Cornbread Salad

1 recipe cornbread (Jiffy) baked, cooled and crumbled

10 to 12 slices bacon, cooked and crumbled

2 fresh green onions, chopped (green tops & all)

2 tomatoes, chopped fine

¼ cup green pepper, chopped

2 tablespoons chopped pimiento

2 hard boiled eggs, optional

1 cup finely chopped celery

Mayonnaise

Mix all the above ingredients with enough mayonnaise to hold together. Chill at least 2 to 3 hours or overnight before serving.

Gail <groups.yahoo.com/group/Recipe_Traders/>

Lindale, Texas

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Famous Recipes - print this off and wrap it around a can of baked beans lol

Once upon a time, there lived a man who had a terrible passion for baked beans. He loved them, but they always had an embarrassing and somewhat lively reaction on him. One day he met a girl and fell in love. When it was apparent that they would marry, he thought to himself "She'll never go for me carrying on like that," so he made the supreme sacrifice and gave up his beloved baked beans, and shortly after, that they got married.

It was his birthday a few months later and, on the way home from work, his car broke down.

 

Since they lived in the country, the man called his wife and told her he would be late because he had to walk.

On his way home, he passed a small cafe and the wonderful aroma of baked beans overwhelmed him. Since he still had several miles to walk, he figured he could walk off any ill effects before he got home. So he went in and ordered, and before leaving had three extra large helpings of baked beans. All the way home he 'putt-putted'. He 'putted' down one hill and 'putt-putted' up the next.

By the time he arrived home he felt reasonably safe. His wife met him at the door and seemed somewhat excited.

 

She exclaimed, "Darling, I have the most wonderful surprise for you for dinner tonight!" She put a blindfold on him, and led him to his chair at the head of the table and made him promise not to peek.

 

 

At this point he was beginning to feel another one coming on. Just as she was about to remove the blindfold, the telephone rang. She again made him promise not to peek until she returned, and she went to answer the phone. While she was gone, he seized the opportunity. He shifted his weight to one leg and let go. It was not only loud, but ripe as a rotten egg. He had a hard time breathing, so he felt for his napkin and fanned the air about him. He had just started to feel better, when another urge came on. He raised his leg and 'rrriiiipppp!' It sounded like a diesel engine revving, and smelled worse. To keep from gagging, he tried fanning his arms awhile, hoping the smell would dissipate. Things had just about returned to normal when he felt another urge coming. He shifted his weight to his other leg and let go. This was a real blue-ribbon winner; the windows rattled, the dishes on the table shook and, a minute later, the flowers on the table were dead. While keeping an ear tuned in on the conversation in the hallway, and keeping his promise of staying blindfolded, he carried on like this for the next ten minutes, farting and fanning them each time with his napkin. When he heard his wife saying goodbye (indicating the end of his loneliness, and freedom) he neatly laid his napkin on his lap and folded his hands on top of it. Smiling contentedly, he was the picture of innocence when his wife walked in. Apologizing for taking so long, she asked if he had peeked at the dinner. After assuring her he had not, she removed the blindfold and yelled,

 

Surprise!!"

To his shock and horror, there were twelve dinner guests seated around the table for his surprise birthday party.

 

 

 

 



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Famous Recipes - Rejected Cookbook Titles ok a smile


10. Getting Even: Hillary's High-Fat Cookbook
9. Peanut Butter and Jelly Sandwiches for Dummies
8. Bob Vila's Sawdust Cuisine
7. Granny Clampett's "Yer Throwin' Away the Best Parts!" Entrees
6. Mud, Sticks, and Leaves: Cooking with a Four Year Old
5. Cooking with Condiments - An Apartment Dweller's Guide to
Making Something Out of Nothing
4. 101 Ways to Wok Your Dog
3. Everything's Yogurt... Eventually!
2. Lions and Tigers and Beets, Oh My!
... and the Number 1 Rejected Cookbook Title:
1. Newman's Stone: Cooking for Older Gall Bladders


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Famous Recipes - Orzo with Mushroom, Snow Peas and Pine Nuts

2 teaspoons olive oil
2 shallots minced
1 pound assorted fresh mushrooms (can include cepes, creminis, portabellos, etc), sliced thinly
1/2 pound of fresh snow peas, julienned
3/4 cup toasted pine nuts
1 pound orzo, cooked according to box directions
1 tablespoon of butter, optional
Salt and freshly ground black pepper
 
 

Heat 2 teaspoons olive oil in a sauti pan. Add shallots and sauti. Add mushrooms and sauti until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.



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Famous Recipes - Appetizers grabbag

Hot Crab Bites

1 1/2 c Crab mead, drained, all bits-of shell removed
1 tb Fresh lime or lemon muice
1/2 ts Grated lime peel
1 Green onion, minced
2 tb Minced parsley
1 t Worcestershire sauce
1 t Hot prepared mustard (or to-taste)
Several dashes of liquid-hot-pepper sauce (or to-taste)
2 tb Unsalted butter, melted
16 Melba toast rounds
1/2 c Grated Swiss or sharp-Cheddar cheese

Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab.

Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers.
 
 
 
Ham Cheese Bundles

1 cup finely chopped cooked ham
1/2 cup (2 ounces) shredded Swiss cheese
1 1/2 tablespoons spicy brown mustard
1/8 teaspoon garlic powder
1 (8-ounce) can refrigerated crescent rolls


COMBINE first 4 ingredients.

UNROLL dough, and separate into 4 rectangles; press perforations to seal. Spoon ham mixture evenly in center of each rectangle. Bring corners to the center over filling; twist top to close, pinching dough together to seal. Place on a lightly greased baking sheet.

BAKE at 350° for 15 to 18 minutes or until golden brown. Makes 4 servings.
 
 
 
 
Cheese Tarts

1/3 c Fine dry bread crumbs or-finely crushed zwieback
8 oz Pkg cream cheese, softened
3/4 c Cream-style cottage cheese
1/2 c Shredded Swiss cheese
1 tb All-purpose flour
1/4 ts Dried basil, crushed
1/8 ts Garlic powder
2 Eggs

nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional)

For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside.

In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat.

Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set.
(Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks.

To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts.

TO REFRIGERATE:

Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed.

TO FREEZE:

Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed.

* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives.
 
 
 
Crab Melt Bites

1 can (6 oz.) crabmeat, drained, flaked
1 jar (5 oz.) Sharp Pasteurized Process Cheese Spread
2 Tbsp. butter or margarine, softened
1 Tbsp. Mayonnaise
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
24 slices cocktail pumpernickel bread, toasted


Mix all ingredients except bread slices.

Place toasted bread slices on cookie sheet; spread with process cheese spread mixture.

Broil until lightly browned.
 
 
 
Miniature Shrimp Quiches

1 c Shredded Swiss cheese (4 oz)
1/2 c Finely chopped cooked shrimp
2 tb Chopped fresh chives
1/2 ts Dried thyme
Pastry shells
2 lg Eggs, beaten
1/2 c Half-and-half
1/4 ts Salt
1/4 ts Pepper
1/4 ts Ground nutmeg
ds Hot sauce
-----PASTRY SHELLS-----
1/2 c Butter or margarine, soft
1/2 pk Cream cheese, softened - (4-oz)
1 1/2 c All-purpose flour
1/4 ts Salt

PASTRY SHELLS: Beat butter and cream cheese at medium speed of an electric mixer until well blended; stir in flour and salt. Cover and chill 1 hour. Shape chilled dough into 1-inch balls. Place in ungreased miniature (1 3/4-inch) muffin pans, shaping each ball into a shell.

QUICHE: Combine first 4 ingredients, spoon evenly into
pastry shells. Combine eggs and remaining ingredients, stirring well; pour mixture evenly into pastry shells. Bake at 350 for 30 to 35 minutes or until set.
 
 
 
 
Spicy Olive Bites

3/4 cup Thinly-sliced scallions
2 Garlic cloves -- minced
1 tablespoon Olive oil
4 Eggs
1 can Diced green chiles - (4 oz)
1 can Sliced ripe olives - (2 1/4 oz) -- drained
1/4 cup Fresh bread crumbs
2 tablespoons Chopped fresh cilantro or parsley
1/4 teaspoon Salt
1/4 teaspoon Ground cumin
1/8 teaspoon Cayenne pepper
1 1/2 cups Shredded Cheddar or Monterey Jack cheese -- - (abt 6 oz)

Preheat oven to 325 degrees.

In a medium frying pan, cook scallions and garlic in olive oil over medium heat until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.

In a medium bowl, beat eggs until well blended. Add chiles, olives, bread crumbs, cilantro, salt, cumin, and cayenne. Mix well. Stir in cheese and cooked scallions and garlic. Pour mixture into a greased 8-inch square baking pan.

Bake until a knife inserted into center shows no evidence of runny egg, 25 to 30 minutes. Let cool on a rack at least 10 minutes. (If made in advance, cover and refrigerate up to 2 days.) Cut into 1- by 2-inch pieces. Serve warm or at room temperature.

This recipe yields 32 bites.
 
 
 
Little Onion Bites

1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. chopped green onion
16 slices cocktail rye bread , toasted *
1 pkg. (10 oz.) CRACKER BARREL Extra Sharp Natural Cheddar Cheese , thinly sliced


*Or substitute rye crackers for toasted cocktail rye bread.


Mix mayo and onion; spread on toasted bread slices. Top with
cheese. Place on cookie sheet.

Broil 2 to 3 minutes or until cheese is melted.
 
 
 
Baked Camembert With Hazelnut Crust

a round of Camembert (about 8 ounces), the top rind cut away and discarded, leaving the bottom and side rind intact
1 large egg, beaten lightly
1/4 cup fine fresh bread crumbs
1/4 cup finely chopped toasted and skinned hazelnuts
apple slices and toasted brioche as accompaniments

In a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.

Serves 8 to 10.
 

 
 
 
 
 
 


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Famous Recipes - Angel Hair With Lemon & Garlic

1 T Olive oil
2 Garlic cloves, peel & mince
1/2 C Dry white wine
1/4 C Freshly squeezed lemon juice
1 C Chopped tomato (1 medium)
4 Oz Spinach angel hair pasta
4 Oz Semolina angel hair pasta
1/4 C Chopped fresh basil
2 Tb Freshly grated Parmesan
Ground black pepper to taste

Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown. Remove the saute' pan from the heat and pour in the wine.

Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.

Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.


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Famous Recipes - Easy Banana Cake

Easy Banana Cake
1 1/2 cups self-raising flour
125 g [ 4 1/2 oz ] softened butter
1 1/2 cups mashed bananas [ about 4 bananas ]
3/4 cup brown sugar
 2 eggs, lightly beaten
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon bicarbonate soda [ baking soda ]
 
Place all ingredients into a bowl.
Beat with an electric mixer on low speed until ingredients are combined.
Increase speed to medium.
 Beat until mixture is smooth and pale.
Pour into greased  20cm [ 8 inch ] round or square cake pan.
Bake in  moderate oven 180c for 45 to 50 minutes or until
cooked when tested.
Cool in pan for 5 minutes. Turn onto wire rack to
cool completely.
This delicious with lemon icing.


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Famous Recipes - Fresh fruit loaf

Fresh Fruit loaf
125g [ 4 1/2 oz ] low fat margarine
3/4 cup sugar
2 eggs
2 ripe bananas, mashed
1 green apple, peeled, cored and chopped
1 pear, peeled cored chopped
1/4 cup chopped dried apricots
1/4 cup chopped walnuts
2 tablespoons hot milk
1 teaspoon bicarbonate of soda [ Baking soda ]
2 cups self-raising flour
 
Beat margarine with sugar until creamy.
Add eggs one at a time, beating well after each.
Mix through fruit, walnuts, and combine milk and soda. Sift flour, then lightly fold into egg mixture.
Spoon into greased and lined slab pan. Bake in a moderate oven 180C for
35 to 40 minutes or until cooked
Allow to cool in pan for 10 minutes before turning out onto wire rack to cool completely.
Store into an air tight container.
 


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Famous Recipes - Monterey Spaghetti Casserole

Monterey Spaghetti Casserole 4 ounces spaghetti, broken into 2-inch pieces 1 egg 1 cup sour cream 1/4 cup Parmeans cheese, grated 1/4 tsp. garlic powder 2 cups Monterey Jack cheese, shredded 10 oz. frozen chopped spinach, thawed and drained 1 (2.8-oz.) can French-fried onions, divided Cook spaghetti. Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the French-fried onions. Pour into a greased 2-quart baking dish. Cover and bake at 350 for 30 minutes or until heated through. Top with remaining onions; return to oven uncovered for 5 minutes or until onions are golden brown. Yield: 6 servings.

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Famous Recipes - Mussels Marinara di Amore

Mussels Marinara di Amore

Steam fresh mussels in a fragrant, spicy and easy to make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.

Prep Time: 5 Minutes Cook Time: 15 Minutes Ready In: 20 Minutes Yields: 4 servings

INGREDIENTS 1 tablespoon olive oil 1 clove garlic, minced 1 (14.5 ounce) can crushed tomatoes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 pinch crushed red pepper flakes 1/4 cup white wine 1 pound mussels, cleaned and debearded 8 ounces linguini pasta 1 lemon - cut into wedges, for garnish

DIRECTIONS 1.. In a large skillet over medium heat, warm oil and saute garlic until transparent.

2.. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.

3.. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

4.. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.

5.. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all.

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Famous Recipes - Country Egg Scramble

Country Egg Scramble Hey, partner! Rustle up some spuds, bacon and green onion, and you'll have a hearty breakfast faster than you can hum your favorite square dance jig.

1 pound (6 to 7) new red potatoes, cubed 6 eggs 1/3 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter or margarine 4 medium green onions, sliced (1/4 cup) 6 slices bacon, crisply cooked and crumbled

1. Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. 2. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside. 3. Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly. 4. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

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Famous Recipes - Easy Blueberry Pancakes

Easy Blueberry Pancakes Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.

2 cups Original Bisquick® mix 1 cup milk 2 eggs 1 cup fresh or frozen (thawed) blueberries

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) 2. Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle. 3. Cook until edges are dry. Turn; cook until golden.

High Altitude (3500-6500 ft) No changes.

Tips from the Kitchen

Success For uniformly shaped pancakes, pour the batter from an ice-cream scoop or a 1/4-cup measure. from www.bettycrocker.com

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Famous Recipes - Mexican Corn Pone Pie

Mexican Corn Pone Pie

1 lb. ground beef 1/4 c. chopped onion 2 t. chili powder 1 t. salt 1 t. Worcestershire sauce 1 c. tomatoes 1 c. kidney beans 1 pkg. corn bread mix

Brown ground beef in skillet, stirring until crumbly. Add next 6 ingredients, mixing well. Simmer for 15 mins. Pour into pie plate. Prepare corn bread mix, using pkg. directions. Spoon thin layer of corn bread batter over ground beef mixture. Bake at 450° until golden brown.

Makes 6 servings.

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Famous Recipes - South of the Border Chicken Cheesecake

South of the Border Chicken Cheesecake

Crust:

1 1/2 cups finely crushed tortilla chips 1/4 cup unsalted butter, melted

Filling:

3 (8-ounce) packages cream cheese, room temperature 4 large eggs, room temperature 1 1/2 cups finely chopped cooked chicken breast meat 1 1/2 cups shredded Colby-Monterey Jack cheese blend 1/2 cup sour cream 4 (1/2 ounce) cans chopped green chilies 2 tablespoons chili powder 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/8 teaspoon red pepper

Topping:

8 ounces sour cream 1/4 cup picante sauce 1/2 cup chopped green onions 2 tablespoons sliced ripe olives

Combine tortilla chips and butter. Press into the bottom of a parchment paper-lined springform pan. Set aside. With an electric mixer combine the cream cheese until creamy. Add eggs, one at a time beating well after each addition. Mix in cooked chicken breast meat, Colby-Monterey Jack cheese, sour cream, green chilies, chili powder, garlic powder, ground cumin and red pepper. Pour into the prepared springform pan. Bake in a preheated 350-degree oven for 50 minutes. Remove from the oven and place on cooling rack. Cool completely and chill. Before serving, spread the top with sour cream. Mound picante sauce in the center of the cheesecake. Surround with green onions and ripe olives. Serve with tortilla chips or crackers.

(Note: Savory cheesecake; not a dessert)

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Famous Recipes - Vegetable Stir Fry

Vegetable Stir Fry

1-2 tablespoons olive oil 1 small onion, sliced 1 teaspoon fresh ginger, minced 2 large cloves garlic, minced 1 medium red pepper, seeded and cut into strips 1 large carrot, cut into thin strips 2 medium zucchinis, trimmed, not peeled, 1" x 2" long strips 8 oz. fresh broccoli florets 1/2 lb. fresh asparagus, in 1" pieces 1/2 lb. whole sugar snap peas 6 green onions, sliced thin 2 teaspoons Shoyu (traditional organic soy sauce) 1/2 tablespoon oyster sauce freshly ground black pepper, to taste

Using a wok or a heavy, large skillet dribble with a little olive oil.

Add the onion and stir for a minute or two, add the ginger, garlic and all the vegetables.

Stir and cook the vegetables just a few minutes to keep them crisp and full of color. Add the soy sauce and oyster sauce. Add pepper, if desired.

Plate up the hot pasta and top with the beautiful vegetables. Serve the fish to the side.

Healthy food!

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Famous Recipes - Hash Brown Frittata

Hash Brown Frittata Scrambling for supper? Mix the eggs and potatoes in one easy skillet dish and you're ready to announce, "Dinner's ready!"

2 cups refrigerated shredded hash brown potatoes 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 teaspoon onion salt 4 eggs 1/4 cup milk 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves 1/2 teaspoon red pepper sauce 1/3 cup shredded Cheddar cheese

1. Mix potatoes, corn and onion salt. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pack potato mixture firmly into skillet, leaving 1/2-inch space around edge. Reduce heat to medium-low. Cook uncovered about 10 minutes or until bottom starts to brown. 2. Meanwhile, mix eggs, milk, marjoram and pepper sauce. Pour egg mixture over potato mixture. Cook uncovered over medium-low heat. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook about 5 minutes or until eggs are thickened throughout but still moist. Sprinkle with cheese. 3. Reduce heat to low. Cover and cook about 10 minutes or until center is set and cheese is bubbly. Loosen bottom of frittata with spatula. Cut frittata into 4 wedges.

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Famous Recipes - Mexican Deviled Eggs

Mexican Deviled Eggs

8 hard-cooked eggs 1/2 cup shredded Cheddar cheese 1/4 cup mayonnaise 1/4 cup salsa 2 tablespoons sliced green onions 1 tablespoon sour cream Salt, to taste

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Stuff into egg whites. Refrigerate.

Makes 16 servings.

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Famous Recipes - Pizza Salad

Pizza Salad 1 lb. spiral macaroni, cooked and drained 3 med. tomatoes, seeded and diced 1 lb. cheddar cheese, cubed 1 to 2 bunches green onions, sliced 3 oz. sliced pepperoni 3/4 cup vegetable oil 2/3 cup grated parmesan cheese 1/2 cup red wine vinegar 2 tsp. dried oregano 1 tsp. garlic powder 1 tsp. salt 1/4 black pepper croutons (optional) Combine macaroni,tomatoes,cheese,onions and pepperoni.In a small bowl combine oil, parmesan cheese,vinegar and seasonings. Pour over macaroni mixture.Cover and refrigerate for several hrs.Top with croutons just before serving,if desired.

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Famous Recipes - Sausages with Onion Sauce

Sausages with Onion Sauce

Serves 4

1 1/2 pounds bratwurst sausages 2 large onions, sliced 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beef stock 1 tablespoon Dijon mustard 1 tablespoon tomato paste Salt and freshly ground pepper to taste

Barely cover the bottom of a large skillet with hot water. Add the sausages, cover and simmer on medium heat until the water has evaporated and the sausages are cooked, about 15 minutes. Uncover and continue to brown the sausages, turning in the fat released into the pan. When they are brown, remove and cut into thick slices. Reserve. Add the onions to the skillet and sauté until the onions are golden and soft, about 5 minutes. Remove from the skillet and reserve. Pour off any fat and add the butter to the skillet. Stir in the flour and continue to stir frequently until the flour is straw-coloured, about 3 minutes. Stir in the stock, mustard and tomato paste. Bring to a boil, stirring. Add salt and pepper and return the sausages and onions to the skillet. Simmer together for 5 minutes, or until the sausages are hot.

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Famous Recipes - Creamy Chicken Paprika

Creamy Chicken Paprika

1 tbsp. butter or margarine 4 boneless chicken breast halves 1 can Cream of Mushroom soup 2 tsp. paprika 1/3 cup sour cream 4 cups hot cooked medium egg noodles

Heat butter in skillet. Add chicken and cook until browned. Add soup and paprika. Heat to a boil. Cover and cook on low heat 5 minutes or until chicken is done. Stir in sour cream and heat through. Serve with noodles.

Serves 4.

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Wednesday, February 15, 2006

Famous Recipes - Strawberry French Toast Sandwiche

Strawberry French Toast Sandwiches

* 1/4 cup + 2 Tablespoons Cream cheese -- softened * 12 slices bread * 6 tablespoons strawberry jam * 3 eggs * 3 tablespoons milk * 2 tablespoons margarine * confectioner sugar for garnish (optional) * fresh strawberries for garnish (optional)

Spread 1 tablespoon cream cheese on each of 6 bread slices. Spread 1 tablespoon jam over cream cheese. Top with remaining slice of bread. Combine eggs and milk, beat well. Dip each sandwich into egg mixture, coat both sides. Melt 2 tablespoons margarine in large skillet and cook three sandwiches until brown on both sides. Repeat with remaining sandwiches, adding more margarine if needed. Sprinkle with powdered sugar or garnish with fresh strawberries.

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Famous Recipes - Salmon Pie

Salmon Pie

* 4 tablespoons butter (1/2 stick) * 3 medium potatoes (1 pound) -- Peeled & cut 1/2" * 2 medium carrots -- sliced * 1 large onion -- chopped * 1/4 cup flour * 1/2 teaspoon salt * 1/4 teaspoon pepper * 2 cups milk * 1 15 oz can salmon -- drained & flaked * 1 cup peas -- frozen * 1 large egg yolk

Pastry Topping

* 1 cup milk * 1 egg * 1 1/4 cups Bisquick® baking mix

In 3-quart saucepan in hot butter, cook potatoes, carrots and onion until tender. Stir in flour, salt, & pepper until blended; cook 1 minute. Gradually stir in milk and cook until mixture thickens. Stir in salmon and frozen peas. Spoon into round 2-quart casserole; set aside. Prepare bisquick for top. Pour evenly over top. Bake 375* for 35 minutes

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Famous Recipes - Cabbage Stir Fry

Cabbage Stir Fry

2 TB vegetable oil 1/2 red cabbage, thinly sliced 1 green bell pepper, thinly sliced 1 small onion, thinly sliced 3/4 cup chopped fresh cilantro ** 1 TB lime juice 1 tsp. salt 1/2 tsp. ground black pepper

Heat oil in large skillet or wok on high heat 3 to 4 minutes. Add cabbage, bell pepper, and onion, and stir-fry 7 to 10 minutes or until crisp-tender or to desired degree of doneness. Stir in cilantro and remaining ingredients.

Spicy Cabbage Stir-fry: Stir in 3 tablespoons jalapeño jelly with cabbage, bell pepper, and onion. Proceed as directed.

Yield: Makes 4 to 6 servings.

** Cilantro - pronounced [sih-LAHN-troh] This member of the carrot family is also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related.

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Famous Recipes - A&W Chili Dogs

A&W Chili Dogs ============== 1 Sabrett brand 2 ounce beef frankfurter (7 1/2" long) 1 regular hot dog roll 3 tablespoons A&W Coney Island Sauce (see recipe below) 1 tablespoon chopped white onion 1/2 tablespoon Kraft shredded mild cheddar cheese (optional) A&W Coney Island Chili Dog Sauce: 1 pound ground chuck 1 (6 oz.) can Hunts tomato paste 1 cup water 1 tablespoon sugar 1 tablespoon prepared yellow mustard 1 tablespoon dried, minced onion 2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper Making the Chili Dog Sauce: In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later.

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Famous Recipes - Confetti Philly Steak Wraps

Confetti Philly Steak Wraps 1 (2 pound) steak, cut on the diagonal into thin strips 1/4 cup soy sauce 2 tablespoons vegetable oil 1 garlic clove, minced 1 tablespoon white wine 1 tablespoon plus 1 teaspoon granulated sugar 1 large red pepper, washed, seeded and thinly sliced 1 large yellow pepper, washed, seeded and thinly sliced 1 large green pepper, washed, seeded and thinly sliced 1 cup thinly sliced red onion 1 cup sliced mushrooms 2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 teaspoon dried oregano 1 cup grated Monterey jack cheese (optional) 6 pitas Trim the steak of any fat, and slice thinly into strips. In a nonreactive bowl, combine the soy sauce, 1 tablespoon of the oil, garlic, white wine and 1 teaspoon of the sugar. Add the beef, and stir to coat the meat. Refrigerate for 30 minutes, or up to eight hours. In a 10- or 12-inch skillet, heat the oil over high heat, then add the peppers, onion and mushrooms. Cook over high heat, tossing the vegetables, adding the salt, pepper and the remaining sugar, stirring constantly. Continue to cook for about five minutes, or until the vegetables are crisp but tender. Season the mixture with oregano, then set aside. Drain the steak from the marinade. Heat a wok on high, then add the steak, stir-frying until it loses its pink color. Remove from the heat. Cut the pitas in half, and open each pocket. Place some of the steak into each pocket, cover with some of the Monterey jack cheese, if used, and then top with the pepper and mushroom mixture. Serve two halves per person.

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Famous Recipes - Spicy Chicken

SPICY APRICOT CHICKEN CASSEROLE
1 tablespoon olive oil
2 onions, finely chopped
1 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon chilli powder
600g [ 21 1/4 oz ] chicken breast fillets, diced.
1/2 cup dried apricots
415g [ 14 1/2 oz ] can tomatoes
1 1/2 cups chicken stock
1/2 cup flat-leaf parsley, chopped.
1 lemon, rind finely grated, juiced
Steamed rice to serve.
 
Preheat oven to 180C.
Heat oil in a large ovenproof casserole dish over medium heat.
Add onions, turmeric, garam masala and chilli powder.
Cook until onions are just tender. Add chicken. Cook for 5 minutes.
Add apricots, tomatoes, stock and salt and pepper to dish.
Bring to the boil. Cover dish with a lid.
Bake for 40 minutes
Remove from oven. Stir through parsley, lemon rind and 1 tablespoon of
lemon juice. Serve with steamed rice.


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Famous Recipes - Cherry Cake Recipe

Cherry Cake Recipe

source: southernfood.about.com

INGREDIENTS:

1 can cherry pie filling 1 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs, well beaten 3/4 cup granulated sugar 1 tablespoon water 1/2 teaspoon almond extract 1 teaspoon vanilla extract

PREPARATION:

Generously butter an 8-inch square cake pan.

Pour in cherry pie filling.

Sift together flour, baking powder, and salt.

In a medium mixing bowl, beat eggs until thick; gradually beat in sugar.

Stir in water and almond extract and vanilla, then fold in sifted dry ingredients.

Pour batter over cherries.

Bake at 325° for 55 to 65 minutes, or until cake is done.

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Famous Recipes - No Power Foil Potatoes, Onion & Peppers Dish prepared on the grill

Foil Potatoes, Onion & Peppers Dish fixed on the grill

source:  consumersenergy.com

2-3 lbs baby red potatoes sliced 1 C sweet onion chopped 1/2 C red pepper chopped 1/2 C green pepper chopped 2 Tolive oil 1 T chopped parsley  salt and pepper

Mix above ingredients and lay on a doubled sheet of foil. Put another doubled sheet of foil over vegetables and pinch ends to seal. Heat on medium grill for 30 minutes turning over once. 

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Famous Recipes - Grilled Cheese Beef Sandwiches

Grilled Cheese Beef Sandwiches

Beef up this traditional favorite.

 source: txbeef.org

Cook: 15 minutes Servings: Serves 4

1 cup shredded beef 2 Tbsp. chopped onion 2 Tbsp. chopped green or red bell pepper 2 Tbsp. chopped tomato 8 slices Texas Toast 2 tsp. butter 8 slices American cheese

  Combine onion, bell pepper and tomato. Set aside.

Butter and toast one side of each bread slice in a non-stick skillet over medium-high heat.

Place one slice of cheese on the toasted side of 4 slices of bread. Spread 2 Tbsp. of the shredded beef and 1-1/2 Tbsp. of the onion mixture over each slice of cheese.

Top each sandwich with a second slice of cheese and a bread slice, toasted side down.

Spread untoasted sides of the bread with butter.

Grill sandwiches in skillet until bread is golden brown and cheese is melted.

This recipe can be made even faster by substituting prepared Pico de Gallo for the onion, bell pepper and tomato.

Substitute flour tortillas for the Texas Toast and 2 cups shredded cheese for the sliced cheese for Quesadillas

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Famous Recipes - Crispy Garlic Chicken

Crispy Garlic Chicken

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix 1/3 cup light mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breasts (pounded thin) 2 tablespoons plain dry bread crumbs

Preheat oven to 400 degrees. Combine soup mix, mayonnaise and cheese. On baking sheet, arrange chicken. Top with soup mixture; sprinkle with bread crumbs. Bake 20-30 minutes until done.

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Famous Recipes - Appetizer ~Southwestern Salsa Meatballs

Southwestern Salsa Meatballs

1 pound Bob Evans Original Recipe Roll Sausage 16 ounce jar prepared salsa, medium heat 1 1/4 cups plain bread crumbs 1 egg 1 1/4 teaspoon sugar 3/4 to 1 cup red bell pepper, diced 3/4 cup green bell pepper, diced 1/2 cup scallions, sliced, green part only 1 1/2 teaspoon ground cumin 1/2 to 3/4 teaspoon garlic powder

Preheat oven to 350F. In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on tray. Makes approximately 24 to 26 meatballs. Refrigerate leftovers.

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Famous Recipes - Appetizer ~Steamed Dumplings filled with Shiitake Mushrooms

Steamed Dumplings filled with Shiitake Mushrooms

3 cups (135 g) minced fresh shiitake mushrooms 3 scallions, white part and 1 inch (2.5 cm) green, minced 1 1/2 cup (105 g) minced Chinese cabbage 2 tablespoons (12 g) minced fresh ginger 1/8 teaspoon (0.6 ml) dark sesame oil 1/4 teaspoon (1.25 ml) five-spice powder 1/4 to 1/2 teaspoon (1.25 to 2.5 ml) crushed hot pepper flakes, or to taste 1 1/2 tablespoons (6 g) minced cilantro 1 1/2 tablespoons (22.5 ml) reduced-sodium soy sauce 45 wonton wrappers small leaves of flowering kale Hot Mustard Dipping Sauce (recipe follows)

Combine all ingredients except wonton wrappers, kale and sauce. Stir-fry in a well-seasoned wok or nonstick skillet over high heat until all liquid is absorbed. Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle. Moisten the edges of 1 wrapper with water. Place 1 tablespoon (15 ml) of the mushroom mixture on half of the circle, leaving a 1/4-inch (.75 cm) border. Fold the other half of the wrapper over the filling and seal the edges. Make pleats around the edge by folding over tiny sections of the sealed edge to form a border. Repeat, filling remaining wonton wrappers. Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet. Steam over boiling water for 10 to 12 minutes. Arrange on a heated serving platter. Garnish platter with small leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce nearby. Makes 45 dumplings Per 2-dumpling serving: 45 calories (<1% calories from fat), 2 g protein, trace total fat (0 saturated fat), 9 g carbohydrates, trace dietary fiber, 0 cholesterol, 110 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch) Hot Mustard Dipping Sauce (makes about 3 cups)

3/4 cup (96 g) powdered Chinese mustard 1 cup (240 ml) water 1/2 cup (120 ml) + 1 tablespoon (15 ml) white wine vinegar 1/2 cup (120 ml) + 1 tablespoons (15 ml) reduced-sodium soy sauce 6 cloves garlic, minced

In a small bowl, combine all ingredients, mixing well to form a smooth sauce. Let sit for at least 1 hour before serving at room temperature. Transfer to a serving dish and offer a small spoon for serving the sauce. Serve alongside the steamed dumplings. Per 1-tablespoon serving: 8 calories (< less than 1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 1 g carbohydrates, 0 dietary fiber, 0 cholesterol, 114 mg sodium Diabetic exchanges: FREE

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Famous Recipes - ---Vegetable Chowder with Herbs---

VEGETABLE CHOWDER WITH HERBS

3 carrots, finely chopped 2 onions, chopped 2 tbs butter 4 cups chicken broth 1/2 tsp each dried thyme and sage 2 diced potatoes 6 cups corn kernels 2 cups half and half 3 tbs each cornstarch and water 1 1/2 tsp salt

Saute carrots, and onions in butter. Add chicken broth, thyme, and sage. Bring to a boil, add potatoes, corn, and half and half. Reduce heat, simmer 15 min. until veggies are tender. Mix cornstarch and water until smooth. Add a little soup liquid to thin, stir into soup. Add salt. GARNISH WITH CHOPPED CHIVES. Makes 8 servings.*

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Famous Recipes - Appetizer ~Jalapeno Pepper Snackers

Jalapeno Pepper Snackers

3 ounces cream cheese, softened 1/3 cup shredded hot pepper Jack cheese 2 tablespoons chopped green chiles, drained 11 ounces refrigerated cornbread twist dough 1 egg white, beaten 1 tablespoon water 2 tablespoons cornmeal

Line cookie sheet with waxed paper. In small bowl, combine cream cheese, jack cheese and green chiles, mixing well. Spoon 16 mounds of scant 2 tsp. cheese mixture each onto paper-lined cookie sheet. Freeze 30 minutes or until firm. Heat oven to 375ºF. Spray cookie sheet with nonstick cooking spray. Unroll dough and separate at perforations into 16 strips.

Bring ends of each strip together and press to seal, forming 3 inch round. Wrap 1 dough round around each frozen mound of cream cheese mixture. In small bowl, combine egg white and water, mixing well. Roll each bundle in egg white mixture and then roll in cornmeal. Place on sprayed cookie sheet. Bake at 375ºF for 13-19 minutes or until light golden brown. Cool slightly before serving. Serve warm. Makes 16.

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Famous Recipes - Mediterranean Steak Sandwiches

Mediterranean Steak Sandwiches

Add a spark to your steak sandwiches!

Prep: 10 minutes Cook: 15 minutes Servings: Serves 4

source: txbeef.org

2 beef ribeye steaks, cut 1-inch thick (about 1-1/2 lbs.) 1 Tbsp. olive oil 1 Tbsp. fresh lemon juice 4 pita breads, warmed 2 Tbsp. crumbled feta cheese 1 Tbsp. chopped Kalamata or ripe olives

Seasoning:

1-1/2 tsp. dried basil 1-1/2 tsp. garlic powder 1-1/2 tsp. dried oregano 1/2 tsp. salt 1/8 tsp. pepper

Combine seasoning ingredients; press onto beef steaks.

Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice.

Carve steaks; place on top of pitas. Sprinkle with cheese and olives.

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Famous Recipes - broccoli salad!

Broccoli and Peanut Salad

source: firehouse-cooking.com

2 medium bunches fresh broccoli, cut into flowerets (about 5 cups) 1 small red onion, diced 1 cup red Spanish peanuts, salted 1/2 cup dark raisins 1 cup mayonnaise 1/2 cup sugar 2 tablespoons red wine vinegar

In a large bowl, combine the broccoli, onion, peanuts and raisins.

Mix well.

Cover and refrigerate for at least 1 hour.

At service time; in a small bowl, combine the mayonnaise, sugar and vinegar.

Mix well.

Pour the dressing over the broccoli mixture.

Mix and toss until well coated.

Serve immediately on cold plates.

Serves 4-6 people

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Famous Recipes - Firehouse Fish Recipe

Firehouse Fish Recipe

source: recipezaar.com

1/2-3/4 lb ocean white fish fillets (fillet of sole works very well) 1 (3 1/2 ounce) can whole green chilies, ortega type 8 ounces shredded monterey jack cheese butter or margarine, as needed

4 servings 15 minutes 5 mins prep

In a small casserole dish, place a small amount of butter.

Layer the fish fillets in bottom of dish, single layer only.

Broil under very high heat for approx 4-5 mins or untill fish is done to personal satisfaction.

Remove from oven and layer the green chilis over fish.

Then layer Jack cheese over the chilis.

Return to oven just long enough to melt cheese.

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Famous Recipes - Firehouse Chicken Broccoli Cheese Rolls

Firehouse Chicken Broccoli Cheese Rolls

source: recipezaar.com

1/2 cup scallions, sliced 1 lb sliced mushrooms 2 tablespoons dry sherry 2 cups broccoli florets 6 chicken cutlets 2 ounces low-fat swiss cheese shredded swiss cheese shredded parmesan cheese

6 servings 50 minutes 15 mins prep

Pound the chicken cutlets to make them very thin and "rollable".

Saute scallions and mushrooms together with dry sherry until soft (about 5 minutes).

Add broccoli, then cover pan and simmer until tender.

To veggies add 2 ounces swiss cheese.

Cook and stir over low heat until cheese is melted.

Put about 1 tablespoon of veggie mix onto the center of each cutlet and roll it up; fasten with toothpick. Lay cutlets in greased baking dish and bake at 350 degrees for 30 - 45 minutes or until no longer pink.

Sprinkle with shredded swiss and parmesean cheeses.

Place under the broiler just until cheese is melted.

Serve with rice and bread.

NOTE: Be sure to pound the cutlets thin. If they are not thin enough, they take longer to cook and do tend to be a little dry.

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Famous Recipes - Cheesy Tortellini Casserole

Cheesy Tortellini Casserole

Nonstick cooking spray 2 15-ounce containers refrigerated marinara sauce 2 14-1/2-ounce cans diced tomatoes with basil, oregano, and garlic 1 12-ounce package frozen cooked and crumbled ground sausage-style meat substitute (soy protein) 1 9-ounce package refrigerated cheese-filled tortellini 1 cup shredded mozzarella cheese (4 ounces)

1 Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the prepared cooker stir together the marinara sauce, undrained tomatoes, and ground meat substitute.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. If using high-heat setting, turn to low-heat setting. Stir in tortellini. Cover and cook for 15 to 20 minutes more or until tortellini are tender. Sprinkle with mozzarella cheese. Let stand, covered, for 10 minutes or until cheese is melted.

Makes 8 servings.

Nutrition facts per serving: calories: 298, total fat: 10g, saturated fat: 3g, monounsaturated fat: 2g, polyunsaturated fat: 2g, cholesterol: 23mg, sodium: 1377mg, carbohydrate: 34g, total sugar: 7g, fiber: 2g, protein: 21g, vitamin C: 12%, calcium: 24%, iron: 17%

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Tuesday, February 14, 2006

Famous Recipes - Appetizer Mini Spring Roll Recipe

Mini Spring Roll Recipe Yields 20

4 ounces ground pork Marinade: 1 tablespoon soy sauce Pepper, to taste 1 teaspoon cornstarch

Other: 6 medium shrimp 1 medium carrot 4 water chestnuts, fresh or canned 1 green onion 1 cup mung bean sprouts 1 cup shredded Napa cabbage 2 stalks celery, finely chopped 1 tablespoon minced ginger 1 tablespoon oyster sauce 2 teaspoons Chinese rice wine or dry sherry 2 tablespoons chicken stock a few drops sesame oil 1 teaspoon cornstarch Oil for deep-frying and stir-frying 16 to 18 mini spring roll wrappers

Marinate the ground pork with the marinade ingredients for 15 minutes.

Rinse the shrimp under warm running water and pat dry. Finely chop.

Peel and shred the carrot. Finely chop the water chestnuts. Dice the green onion. Rinse the mung bean sprouts and drain thoroughly. Shred the cabbage. String and chop the celery.

In a small bowl, combine the oyster sauce, rice wine or sherry, chicken stock and sesame oil. Whisk in the cornstarch

Heat the wok over medium-high to high heat. Heat 2 tablespoons oil. When the oil is hot, add the ground pork. Stir-fry until it is nearly cooked through. Remove and clean out the wok.

Add 1 tablespoon oil. When the oil is hot, add 1/2 of the minced ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp. Stir-fry until it turns pink. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the remaining half of minced ginger. Stir-fry until aromatic. Add the vegetables and stir-fry. Push the vegetables up to the sides of the wok. Add the sauce in the middle, stirring quickly to thicken. Add the shrimp and pork back into the pan. Mix everything together. Allow the filling to cool.

Heat the oil for frying to 360 and 375 degrees. [br To make the spring rolls, lay one mini spring roll wrapper in front of you. Wet the edges. Add 2 heaping teaspoons in the bottom half. Take the bottom edge and wrap over the filling, tuck in the 2 side edges, and continue rolling up. Seal the edges.

Deep-fry the spring rolls until golden brown and crispy. Cook in batches, taking care not to overcrowd the wok. Remove with a slotted spoon and drain on paper towels. Serve hot.

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Famous Recipes - African Green Pepper And Spinach

African Green Pepper And Spinach

1 med Onion; chopped 1 med Green pepper; chopped 1 tbs Oil 1 med Tomato; chopped 1 lb Fresh spinach; stems removed 3/4 tsp Salt 1/8 tsp Pepper 1/4 c Peanut butter Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. Yield: 4 servings

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Famous Recipes - Adobo Chips with Warm Goat Cheese and Cilantro Salsa

Adobo Chips with Warm Goat Cheese and Cilantro Salsa

Salsa: 1 (7-ounce) can chipotle chiles in adobo sauce 2 cups chopped fresh cilantro (about 1 bunch) 1 cup finely chopped tomatillos (about 4 medium) 1/4 cup minced red onion 1/4 cup fresh lime juice

Chips: 2 1/2 teaspoons fresh lime juice 1 teaspoon canola oil 1 teaspoon adobo sauce 1/2 teaspoon paprika 1/4 teaspoon cumin 8 (6-inch) white corn tortillas

Cheese: 1/2 cup (4 ounces) block-style fat-free cream cheese, softened 1/4 cup (2 ounces) goat cheese

To prepare salsa, remove 2 chipotle chiles from can; finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl; cover and chill for 1 hour. Preheat oven to 375°.

To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla; repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° for 15 minutes; turn wedges. Bake an additional 10 minutes.

Reduce oven temperature to 350°.

To prepare cheese, combine cream cheese and goat cheese in a small bowl; stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish; cover with foil. Bake at 350° for 10 minutes or just until warm.

Yield: 8 servings (serving size: 6 chips, 1 1/2 tablespoons cheese mixture, and about 1/4 cup salsa)

CALORIES 95(29% from fat); FAT 3.3g (sat 1.2g,mono 0.9g,poly 0.6g); PROTEIN 4.9g; CHOLESTEROL 4.4mg; CALCIUM 60mg; SODIUM 131mg; FIBER 1.8g; IRON 0.5mg; CARBOHYDRATE 13.4g

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Famous Recipes - 60-Minute Honey Nut Ladder Loaf

60-minute honey-nut ladder loaf

Yield: 1 Servings 3 ¾ c Flour; all-purpose 1 tb Sugar 1 ts Salt 1 pk Yeast; rapid-rise 1 c Hot water (125-130) 1 tb Margarine; softened nut filling- ½ c Almonds; sliced ½ c Raisins ½ c Coconut; flaked 2 tb Honey 2 tb Margarine; melted ½ ts Cinnamon

Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast in mixer bowl. Stir in hot water and margarine. Add enough reserved flour to make soft dough. Knead 4 minutes. Roll dough to 14 x 8" rectangle. Place on greased baking sheet. Spread filling down center third. Cut 1" wide strips from sides of filling to dough edges. Alternately fold strips over filling. Cover. Place boiling water in arge shallow pan on counter. Place baking sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or until done. Remove from sheet and cool on wire rack. Can drizzle with a confectioner's sugar glaze, if desired. Fran's notes: on a hot, humid day, I didn't need the extra cup of flour. I used a 12 oz can of solo almond filling instead of the one listed here. I didn't have any 10x sugar, but a glaze would have been nice. Otherwise, I'll use a butter or egg wash to 'pretty' it up.

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Famous Recipes - 5-minute fat -free chilled strawberry soup

5-Minute Fat-Free Chilled Strawberry Soup 1 quart strawberries, stem tops removed 12 ounces fat-free vanilla yogurt A pinch of dry ginger Juice of 1 orange 4-6 mint leaves Place ingredients in food processor or blender and puree until smooth. Chill and serve with a small dollop of yogurt and a mint sprig as garnish. It can be further enhanced with a shot of Grand Marnier or a couple ounces of sweet champagne.

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Famous Recipes - ~Salad ~ Eggnog and Cranberry Salad

Eggnog and Cranberry Salad

1 (3-ounce) package vanilla pudding, not instant 1 (3-ounce) box lemon gelatin 2 cups water 2 tablespoons lemon juice 1 (3 ounce) box raspberry gelatin 1 cup boiling water 1 (16 ounce) can jellied cranberry sauce 1/4 cup chopped pecans 1 (2-ounce) envelope whipped topping mix 1/2 teaspoon ground nutmeg

1. Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set. 2. Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set. 3. Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 13 x 9 x 2-inch glass dish. Chill until firm. 4. Pour cranberry mixture over pudding mixture. Chill for several hours before serving.

Makes 12 servings.

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Famous Recipes - Walnut-Raisin Pudding

Walnut-Raisin Pudding

1/2 cup orange juice 1 egg yolk 1 teaspoon honey 1 teaspoon vanilla extract 2/3 cup cooked rice 1/4 cup raisins 1/4 cup chopped walnuts, toasted 3 egg whites vegetable oil cooking spray

Preheat oven to 325°F. In a large mixing bowl, mix the orange juice with the egg yolk, honey and vanilla extract.

Stir in the cooked rice, raisins and toasted walnuts. In another bowl, whip the egg whites until soft peaks form, then carefully fold into the mixture with a large metal spoon.

Pour into 4 custard dishes that have been lightly coated with vegetable oil spray or lightly greased with vegetable oil.

Place custard dishes in a 13 x 9 x 2-inch baking pan and carefully add boiling water to the baking pan to a depth of 1 inch. Bake, uncovered, for 30 to 35 minutes or until just set.

TIP: Check the water in the bain-marie during cooking, and fill up as necessary to prevent it from boiling away.

Serves 4.

Per serving: Calories 162, Saturated Fat 1 g, Total Fat 5 g, Sodium 46 mg, Cholesterol 53 mg, Protein 6 g, Carbohydrates 24 g, Fiber 1 g

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Famous Recipes - ~Appetizer ~ Apple Shrimp

Apple Shrimp

4 tablespoons butter 1 small bunch scallions, minced 1 shallot, minced 1 pound cleaned shrimp 2 medium cooking apples, cut into thin slice Salt Freshly ground black pepper 1/4 cup apple brandy or other fruit liqueur 4 tablespoons heavy cream 6 lettuce leaves 6 tablespoons crumbled bleu cheese

Melt the butter in a large heavy skillet over medium high heat. Sauté the scallions and shallot in the butter until softened. Add the shrimp and cook for 3 minutes. Add the apples, salt, pepper, and brandy. Ignite. Shake the pan until the flame dies. Add the heavy cream and stir for 1 minute or until the sauce is heated through and thickens slightly. Place the lettuce leaves on six serving dishes. Spoon the shrimp mixture into the lettuce leaves and sprinkle the bleu cheese overtop. Serve hot.

Makes 6 servings.

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Famous Recipes - "Silver Dollar" Italian Tuna Sandwiches

"Silver Dollar" Italian Tuna Sandwiches

These Mediterranean tuna sandwiches can be made as little silver dollar sandwiches or in a large loaf sliced into 2-inch thick pieces. You may add a thin sliver of sharp provolone or mozzarella to each sandwich if you desire.

Serves 6–8 as a snack 3 cans tuna (6 oz each), drained well 1/2 cup red onion, minced 1/2 cup jarred roasted red peppers, chopped 2 TB chopped parsley 1 tsp dried oregano 1 TB extra virgin olive oil 1 TB balsamic vinegar

12 small whole grain dinner rolls or 1 large loaf French bread Combine all ingredients with a mixing spoon in a large bowl. Top each roll or the French bread with tuna and keep sandwiches at room temperature for approximately 30 minutes before serving to allow flavors to mingle. You may make the tuna salad the day prior to assembling the sandwiches to save time.

Nutrition Info Per Serving: 300 calories (50 from fat), 6g total fat (9%), 2.5g saturated fat (11%), 2g dietary fiber, 21g protein, 39g carbohydrate, 25mg cholesterol (9%), 690mg sodium (29%)

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Famous Recipes - Baked Mushroom "Pinwheels"

Baked Mushroom "Pinwheels" about 3 to 4 dozen appetizer "pinwheels"

1 (10 3/4-ounce) can cream of mushroom soup, undiluted 8 ounces fresh mushrooms, chopped 1/4 cup chopped pimento, well drained 1 tablespoon flour 1 to 2 teaspoon(s) dry sherry ½ teaspoon Worcestershire sauce or to taste ½ teaspoon country Dijon-style prepared mustard 4 to 5 drops hot pepper sauce 2 (8-ounce) containers commercial refrigerated crescent rolls, divided 1/4 cup grated Parmesan cheese, divided 1 egg white beaten with a few drops of water 1 tablespoon butter or margarine, melted (optional) Additional grated Parmesan cheese (optional)

In a medium heavy saucepan, combine the first 8 ingredients, mixing well; stir over moderate heat until very thick and bubbly hot. Set aside and allow to cool thoroughly. Press out each package refrigerated crescent rolls into a 13 x 8-inch rectangle; lightly roll with a rolling pin to seal perforations in dough. Spread mushroom mixture over dough rectangles to about ½ to 1-inch edge of dough, dividing evenly. Evenly sprinkle mushroom mixture of each rectangle with 2 tablespoons Parmesan cheese. Starting at the wide edge of the rectangles, roll up dough jelly roll-style, sealing seams with beaten egg white, into 13-inch length rolls; wrap mushroom rolls in non-stick aluminum foil, non-stick side toward the dough, each separately. Chill dough rolls in the coldest pat of the refrigerator for at least 1 hour.

With a sharp knife, cut dough rolls into slices, each about 1/8 to 1/4-inch thick. Arrange mushroom "pinwheel" slices on very lightly greased baking sheets, about 2 inches apart. Lightly brush tops of "pinwheels" with melted butter, if desired. Sprinkle tops of "pinwheels" with additional Parmesan cheese, if desired. Bake in a preheated moderate oven (375 degrees F.) for about 13 to 15 minutes or until done and golden brown. Serve hot or at room temperature.

Note: Baked Mushroom "Pinwheels" may be frozen in an airtight container or heavy-duty aluminum foil. Reheat, frozen, wrapped in foil, in a preheated moderate oven (350 degrees F.) for about 15 to 20 minutes or until heated through.

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Famous Recipes - Appetizer ~Avocado Wontons~

Avocado Wontons Yield: 48 wontons

4 large avocados (cut into 3/4 inch pieces) 1 tablespoon garlic powder 1/4 teaspoon dry chipotle powder Juice of 1 lime 1 tablespoon fresh cilantro (chopped fine - no stems) Kosher salt and black pepper 1 egg (whisk until thin) 48 wonton wrappers

Toss avocados with garlic, chipotle, lime juice, cilantro, kosher salt and pepper. Brush wonton wrappers edges with egg wash and fold diagonally. Press to seal. Fry in 350 degree F peanut oil until golden brown.

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Famous Recipes - Appetizer- Flaky Mushroom Swirls

Flaky Mushroom Swirls

2 tablespoons oil 1 1/4 cups chopped onions 2 tablespoons oil 1 pound white mushrooms, trimmed, cleaned -- finely chopped 2/3 cup grated parmesan cheese 2 teaspoons dried chervil leaves, crumbled salt, fresh pepper 1 pound all-butter puff pastry, defrosted

In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about 12-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each.

Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. Starting with the bottom long edge, roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time. Preheat oven to 375ºF, and line a cookie sheet (or 2 if you have them) with baking parchment.

Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 inches of space between them. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm.

NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run. Over-processed mushrooms are often watery and will not brown. 94 servings

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Famous Recipes - Appetizer- Deviled Ham Cheese Balls

DEVILED HAM CHEESE BALLS

2 packages (8 oz. each) creamed cheese, softened 1/2 lb. sharp Cheddar cheese, shredded (about 2 cups) 2 t. grated onion 2 t. Worcestershire sauce 1 t. dry mustard 1/2 t. paprika 1/2 t. Accent 1/4 t. salt 1 t. lemon juice 1 small can (2 1/4 oz.) deviled ham 2 T finely chopped fresh parsley 2 T finely chopped pimiento 1 c. finely chopped pecans

In a large bowl, beat the softened cheese with an electric mixer. Add the remaining ingredients except the nuts beating until smooth and well blended. Cover and refrigerate until firm (1 to 3 hours). Shape into two balls and roll each in the pecans until well coated. Wrap in plastic wrap and refrigerate until ready to serve. Prepare at least 3 days before serving. (Serves 15-20)

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Famous Recipes - Amish Corn and Chicken Soup with Rivels

Amish Corn and Chicken Soup with Rivels

4 - 5 lb. roaster chicken (or you can use chicken pieces, i.e. legs, breasts, thighs) (Or, I use diced chicken meat already cooked) 1 medium onion, minced 2 stalks celery with leaves, chopped small 4 quarts (16 cups) water (if you use chicken pieces, you might want to strengthen the broth by using chicken stock) 6 or 8 ears of fresh corn, cut from the cobs (you may substitute canned or frozen corn, about 6+ cups worth) 4 hard cooked eggs, chopped into medium size pieces generous pinch of saffron a handful of chopped parsley Salt and pepper to taste

FOR THE RIVELS: Wait until the soup is done to prepare this dough. Then, in a bowl, mix 2 cups flour, 1 teaspoon salt, and 2 beaten eggs, blending until the mixture is crumbly (NOT SMOOTH). In a large soup pot, combine the onion, celery, chicken, and cold water (or stock). Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones--an hour or more. Remove chicken and let cool. Cut the meat into pieces and reserve, discarding the bones. You may skim the fat off the stock if you wish.

When ready to finalize the soup, add the corn kernels, the reserved chicken pieces, the hard boiled eggs, the saffron, parsley, and salt and pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes.

Make up the rivel dough at this point and add to the soup by rubbing the mixture between your fingers over the pot of soup, dropping in small amounts bit by bit. Judi notes: "I make mine in tiny 'strings.'. They should not be big--that is a dumpling! Some people make them about the size of a pea. I like mine slightly larger. They do swell up some."

When the rivels are cooked and the soup has thickened, ladle into big bowls and garnish with some extra sprinkles of parsley.

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Famous Recipes - Ambrosia Salad Recipe

Ambrosia Salad Recipe

1 cup mixed fruit chunks or fruit cocktail, drained 1/2 cup Mandarin orange sections 1/2 cup pineapple tidbits 1/2 cup minature marshmallows 3/4 cup sour cream, or as desired 1/4 cup maraschino cherries, halved 1/4 cup red seedless grapes lettuce leaves

Drain fruits well. Combine all ingredients except lettuce, mixing gently but throughly. Chill. Serve on lettuce leaves.

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Quotes Chicken Recipes

RE: Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie style :-)

Hi 1 bunch. Rose

>From: karen@alienempire.org >Reply-To: world-famous-recipes@yahoogroups.com >To: world-famous-recipes@yahoogroups.com >Subject: Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie >style :-) >Date: Tue, 14 Feb 2006 01:08:19 -0500 (EST) > > > Swiss Steaks (2) > > > > Raddishes 1 bushel or desired amount > >******one BUSHEL??????? or do you mean one bunch? A bushel is gonna be a >gosh darn huge amount.********** > > > >

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Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie style :-)

Sorry Karen lol..When i was sharing the recipe i was cooking at the same time and the smell of the steaks were driving me nuts lol..it was called hunger and brain fell down again rolling lol.. ANyhow yes i ment bunch hon Thanks for the note hon.. Kimmie

--- In world-famous-recipes@yahoogroups.com, karen@... wrote: > > > Swiss Steaks (2) > > > > Raddishes 1 bushel or desired amount > > ******one BUSHEL??????? or do you mean one bunch? A bushel is gonna be a > gosh darn huge amount.********** > > >

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Quotes Chicken Recipes

Re: Famous Recipes - French Onion Chicken and Rice

=""

Do you see any problem using Brown rice with this?   
 
-------Original Message-------
 
 
 
 
 
 
French Onion Chicken and Rice
 
1 1/2  pounds boneless skinless chicken breast -- diced
1 cup uncooked long-grain rice
1 can cream of celery soup
1 can French onion soup
3 cups chicken broth
4 ounces canned mushrooms -- drained
 
Place chicken in greased 9x13" pan; bake at 350 about 30 minutes until
just cooked.  Stir in remaining ingredients.  Bake uncovered for 1 1/2
hours.  Stir well before serving.
 
 
 
 
 
 
 
 


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Quotes Chicken Recipes

Famous Recipes - Almost No Fat Incredible General Tsuo's Chicken

Almost No Fat Incredible General Tsuo's Chicken

3 skinless boneless chicken breasts, trimmed of fat 6 egg whites, slightly beaten 1 teaspoon cornstarch 3 cups unseasoned bread crumbs (can use dried whole grain crumbs) 3 tablespoons sesame seeds 1 teaspoon salt cooking spray 1 teaspoon safflower oil 2 tablespoons fresh minced garlic 1 cup minced white onion 1 teaspoon soy sauce 3 cups orange marmalade (can use sugar free to save arbs but still add flavor) 1 tablespoon seasoned rice vinegar 1 pound fresh bean sprouts, rinsed and drained 1 bunch scallions, chopped

Rinse and drain chicken. Cut into bite-size chunks. Stir together the egg whites and the corn starch and mix in the chicken pieces. Mix together the bread crumbs with the salt and sesame. Dredge the chicken pieces in the crumbs to coat well and arrange so they are not touching on a nonstick jellyroll pan or baking sheet, either sprayed with cooking spray. Bake in Preheated 350 degree F oven until browned and chicken is done (clear juices and white through and through), about 20 minutes. This step can be done in advance with the chicken kept warm in a 215 degree F oven.

Heat the safflower oil in non stick skillet or wok over medium high heat and stir in garlic and onion. Stir fry until brown, reduce heat and stir in soy sauce, marmalade and vinegar. Stir until mixture begins to bubble and simmer. Stir in chicken to glaze pieces well but be gentle so crust stays on chicken. (Alternatively, you can pour the glaze over the chicken pieces while still on the tray.) Arrange chicken over bed of sprouts arranged on serving platter. Sprinkle with scallions.

Serves 4 to 6.

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Famous Recipes - GRAPE & GORGONZOLA SALAD

Grape & Gorgonzola Salad Ingredients:

1/2 small melon

8 lettuce leaves

4 oz seedless green grapes

3 oz red grapes, seeded

DRESSING:

185g (6 oz) Gorgonzola, crumbled

8 teaspoon fruity sauce

1/4 teaspoon chilli sauce

squeeze of lemon juice

GARNISH:

Sprigs of parsley

Few frisee and radicchio leaves

Little paprika Directions: 1. First make dressing by combining all ingredients in a bowl. Set aside.

2. Cut melon into 4 slices; remove rind and seeds.

3. Place 2 lettuce leaves each on 4 individual plates.

4. Arrange melon and grapes among the leaves.

5. Put a spoonful of dressing on top of each salad and garnish with parsley, frisee and radicchio leaves.

6. Sprinkle a little paprika over dressing just before serving.

Serves 4

Note: To make a thinner dressing if required, add a little single (light) cream of milk until the desired consistency is reached.

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Quotes Chicken Recipes

Famous Recipes - Garlic Roasted Cod with Mashed-Potato Crust

Garlic Roasted Cod with Mashed-Potato Crust

Serves 4

RECIPE INGREDIENTS

2 pounds baking potatoes (about 4), peeled and cut into chunks

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

4 tablespoons butter, at room temperature

1/2 cup heavy cream, light cream, or milk

2 pounds cod fillets, cut to make 4 pieces

2 teaspoons cooking oil

4 cloves garlic, minced

RECIPE METHOD

Heat the oven to 450 degrees F. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.

Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.

Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.

Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.

FISH ALTERNATIVES

Use other relatively thick, white-fleshed fillets in place of the cod. Good choices include grouper, haddock, orange roughy, red snapper, and turbot.

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Quotes Chicken Recipes

Famous Recipes - All in One Meatloaf

All in One Meatloaf

1 lb. lean ground beef 1/2 lb. lean ground pork 3/4 cup dry bread crumbs 1/2 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 1 env. onion soup mix 3/4 cup chopped nuts 2 eggs, lightly beaten 1/4 t. dried thyme Salt Pepper Garlic powder to taste Milk (optional) 3 T. oil 2 cups thinly sliced uncooked potatoes 1/2 lb. mozzarella cheese, sliced

Mix meats, bread crumbs, cheese, parsley, soup mix, nuts, eggs and seasonings. Mix well. Add milk if needed to bind mixture together. Put half the mixture in a 9 x 5" loaf pan that has been brushed with 1 T. of the oil. Layer potatoes and then cheese on top of meat mixture. Top with remaining meat mixture, covering potatoes and cheese completely. Brush top with remaining oil and put in a 350 oven. Bake 1 hour or until top of loaf is browned. Serves 6

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Famous Recipes - Re: [ world famous recipes ] Swiss Steak Kimmie style :-)

> Swiss Steaks (2) > > Raddishes 1 bushel or desired amount

******one BUSHEL??????? or do you mean one bunch? A bushel is gonna be a gosh darn huge amount.********** >

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Quotes Chicken Recipes

RE: Famous Recipes - Re: [ world famous recipes ] The Lady and Sons Chocolate Bourbon Pecan Cake

Hi I USED A PECAN CAKE MIX SORRY ABOUT THAT. ROSE

>From: "lindatn" <lindatn37932@comcast.net> >Reply-To: world-famous-recipes@yahoogroups.com >To: <world-famous-recipes@yahoogroups.com> >Subject: Famous Recipes - Re: [ world famous recipes ] The Lady and Sons >Chocolate Bourbon Pecan Cake >Date: Mon, 13 Feb 2006 19:34:52 -0500 (Eastern Standard Time) > > > >-------Original Message------- > >From: cmbass1@aol.com >Date: 02/13/06 19:07:34 >To: world-famous-recipes@yahoogroups.com >Subject: Re: [ world famous recipes ] The Lady and Sons Chocolate Bourbon >Pecan Cake > >where is the recipe for the cake > >here it is for you >we just got back from Savannah and ate at her place >wonderful food > >Filling: >8 1/2 (1-ounce) semisweet chocolate squares >1/2 cup butter >3 eggs, separated >1/2 cup sugar >1/4 cup bourbon >1/4 cup flour >1 1/2 cups chopped pecans >Ganache: >1 cup heavy cream >1 1/4 cups semisweet chocolate chips >Preheat oven to 325 degrees F. >Grease and flour a 9-inch springform pan. Melt the chocolate and butter in >a >small bowl over a double boiler. Remove from heat, and set pot aside >leaving >the bowl on top of pot. >Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl >over >slightly simmering water, and whisk until yolks reach 140 degrees F. Remove >bowl from heat and beat egg and sugar mixture with an electric mixer to a >ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk >and sugar mixture into the chocolate mixture. Mix flour with pecans and >fold >into chocolate mixture. >Using an electric mixer, beat egg whites and 1/2 of the remaining sugar to >form soft peaks, then fold into chocolate mixture. Pour batter into >prepared >pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place >in the freezer for at least 2 hours. Once it's frozen, remove sides of >springform pan. Invert cake onto a wire rack and remove bottom of >springform >pan. >Prepare ganache by bringing heavy cream to a boil and pouring cream over >chocolate chips in a bowl. Whisk until completely smooth. Set wire rack >with >cake on top of sheet-pan. Pour warm lukewarm ganache over cake, coating >cake >completely, re-coating if necessary. Gently jiggle wire rack to help drain >excess ganache. Remove cake from wire rack with spatula and place on a >serving plate. >my web site==Linda in Tennessee >http://lindatn37932.tripod.com/

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Famous Recipes - French Onion Chicken and Rice

French Onion Chicken and Rice

1 1/2 pounds boneless skinless chicken breast -- diced 1 cup uncooked long-grain rice 1 can cream of celery soup 1 can French onion soup 3 cups chicken broth 4 ounces canned mushrooms -- drained

Place chicken in greased 9x13" pan; bake at 350 about 30 minutes until just cooked. Stir in remaining ingredients. Bake uncovered for 1 1/2 hours. Stir well before serving.

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Famous Recipes - Fondue Style Cheese Stuffed Puffs

Fondue-Style Cheese-Stuffed Puffs

3/4 c. water 1/3 c. butter (NO substitutes) 1/4 tsp. garlic salt 1/8 tsp. nutmeg 3/4 c. flour 3 eggs 1/3 c. finely snipped dried tart cherries 5 oz. Gruyere or Swiss cheese

Line two baking sheets with foil; grease foil. Set aside. Combine water, butter, garlic salt and nutmeg in medium saucepan. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball.

Remove from heat; cool for 10 minutes. Add eggs, one at a time, beating dough well with a wooden spoon after each addition until smooth. Stir in cherries. Drop dough by small spoonfuls into 48 mounds on prepared sheets.

Cut cheese into 48 cubes, each about 1/2" square. Place a cube in the center of each mound, pressing in slightly. Bake at 400F, about 18 minutes, or until golden brown. Serve immediately. Makes 48.

To make ahead: Prepare and bake as directed. Transfer to wire racks to cool. Place in freezer containers and freeze up to 1 month. To reheat, place frozen puffs on greased baking sheets. Bake at 350F., 10 minutes, or until heated through. OR, prepared as directed by do not bake. Freeze cheese-stuffed mounds on baking sheets about 1 hr. or until solid. Remove from foil and place in freezer container. Freeze up to 1 month. To bake, place on baking sheets lined with greased foil. Bake at 400F., about 18 minutes, or until golden brown.

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Famous Recipes - Re: [ world famous recipes ] The Lady and Sons Chocolate Bourbon Pecan Cake

 
 
-------Original Message-------
 
Date: 02/13/06 19:07:34
Subject: Re: [ world famous recipes ] The Lady and Sons Chocolate Bourbon Pecan Cake
 
where is the recipe for the cake

here it is for you
we just got back from Savannah and ate at her place
wonderful food
 
Filling:
8 1/2 (1-ounce) semisweet chocolate squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/4 cup bourbon
1/4 cup flour
1 1/2 cups chopped pecans

Ganache:
1 cup heavy cream
1 1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees F.

Grease and flour a 9-inch springform pan. Melt the chocolate and butter in a small bowl over a double boiler. Remove from heat, and set pot aside leaving the bowl on top of pot.

Whisk egg yolks and 1/2 of the sugar in a metal mixing bowl. Place bowl over slightly simmering water, and whisk until yolks reach 140 degrees F. Remove bowl from heat and beat egg and sugar mixture with an electric mixer to a ribbon stage. Add the Bourbon to the chocolate mixture, then fold the yolk and sugar mixture into the chocolate mixture. Mix flour with pecans and fold into chocolate mixture.

Using an electric mixer, beat egg whites and 1/2 of the remaining sugar to form soft peaks, then fold into chocolate mixture. Pour batter into prepared pan and bake for 20 to 25 minutes. Allow cake to cool in pan and then place in the freezer for at least 2 hours. Once it's frozen, remove sides of springform pan. Invert cake onto a wire rack and remove bottom of springform pan.

Prepare ganache by bringing heavy cream to a boil and pouring cream over chocolate chips in a bowl. Whisk until completely smooth. Set wire rack with cake on top of sheet-pan. Pour warm lukewarm ganache over cake, coating cake completely, re-coating if necessary. Gently jiggle wire rack to help drain excess ganache. Remove cake from wire rack with spatula and place on a serving plate.

my web site==Linda in Tennessee


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Famous Recipes - Fix and Freeze Beef STeaks Wellington

Fix and Freeze Beef Steaks Wellington

1 pkg. frozen puff pastry (2 sheets) 8 beef tenderloin steaks, each 5 oz, cut 1" thick 1 T. oil 1 can liver pate (5 oz) 1/4 cup soft bread crumbs 1 T. snipped parsley 1/2 t. dried basil, crushed 1/4 t. garlic salt Dash pepper 1 cup sliced fresh mushrooms 1/4 cup sliced green onion 2 T. margarine 2 t. cornstarch 1/4 cup dry white wine 1/4 cup water 1 t. instant beef bouillon granules

Thaw pastry as package directs. Meanwhile, in a large skillet, brown steaks in hot oil over medium high heat for 1 minute on each side. Drain on paper towels. Cool. Stir together pate, bread crumbs, parsley, basil, garlic salt, and pepper. Spread 1 rounded tablespoon of pate mixture on top of each steak. Roll each sheet of puff pastry into an 11" square. Cut each into four 5 1/2" squares. Put pastry squares on top of steaks. Fold under meat. If needed, trim pastry so only 1/2" remains folded under the meat. Reserve any pastry trimmings. Put steak bundles on baking sheet. If desired, cut small shapes from trimmings. Moisten and put on top of bundles. Cover and freeze about 1 hour or until firm. Transfer to freezer bags or containers. Seal, label and freeze. To serve, put frozen bundles, pastry side up, on a rack on shallow baking pan. Bake uncovered in preheated 450 oven for about 25 minutes or until pastry is brown and meat is medium rare. If needed, cover loosely with foil during last 5 minutes of baking to prevent overbrowning. Meanwhile, make sauce: In medium pan, cook mushrooms and onion in margarine until tender. Stir in cornstarch. Add wine, water and bouillon granules. Cook and stir until thickened and bubbly. Then cook and stir for 2 minutes more. Serve with meat. If a few of the pastry cutouts fall off when you remove the bundles from the freezer, simply remoisten and put them back on before baking. Serve 8

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Famous Recipes - Dunkin Donuts Vanilla Filled Doughnuts

Dunkin Donuts Vanilla Filled Doughnuts

Source: Posted by Laurie April 27th 1999

Donuts 1 package regular or quick-acting yeast 1/8 cup warm water (105 to 115 degrees F) 3/4 cup lukewarm milk (scalded then cooled) 1/4 cup granulated sugar 1/2 teaspoon salt 1 egg 1/6 cup shortening 2 1/2 cups all-purpose flour

Vanilla Filling 1/4 cup solid vegetable shortening 1/4 cup butter or margarine 1/2 teaspoon clear vanilla extract 2 cups sifted confectioners' sugar 1 tablespoon milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with confectioners' sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts

Servings: 12

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Famous Recipes - Dollywood Sweet Potato Casserole

Dollywood Sweet Potato Casserole

3 cups mashed sweet potatoes 1 cup granulated sugar 1/2 teaspoon salt 2 eggs, beaten 1/2 stick melted butter 1/2 teaspoon vanilla extract

Topping 1 cup brown sugar 1/2 cup flour 1 cup coconut 1/3 stick melted butter

Combine first six ingredients and place in baking dish. Combine topping ingredients and sprinkle over potatoes. Bake at 350 degrees F for 35 minutes.

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Famous Recipes - Dinner-Baked Mostaccioli with Sausage and Peppers

BAKED MOSTACCIOLI WITH SAUSAGE AND PEPPERS

1 lb. Italian sausage, casings removed 1 green pepper, thinly sliced 1 med. onion, sliced and separated into rings 4 c. meatless spaghetti sauce 1 c. water 16 oz. mostaccioli, cooked 8 minutes, drained 16 oz. Mozzarella cheese, shredded Parmesan cheese

In large skillet, stirring frequently, brown sausage with pepper and onions over medium to high heat for 6 to 8 minutes. Stir in spaghetti sauce and water. Bring to a boil; reduce heat and simmer for 10 minutes. Spread 1 cup sauce in bottom of 13 x 9 baking pan. Top with half the mostaccioli, 2 cups Mozzarella cheese and Parmesan cheese. Spread on more cups sauce. Then layer remaining mostaccioli and cheese. Bake at 350 degrees for 30 minutes or until heated.

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Famous Recipes - Dinner- CHICKEN ALMONDINE

CHICKEN ALMONDINE

4 lb. chicken (may use breasts) 1/4 c. flour 1 can mushrooms 1 1/2 c. light cream 1 jar pimento 1/2 c. chopped onions 2 tbsp. parsley 2 tsp. salt 1/4 c. slivered almonds 1 pkg. wild rice

Stew the chicken, reserving broth; debone chicken. Cook wild rice. Chop onions and pimento and drain mushrooms. Cook the onions in butter. Remove from stove, stir in flour. Add enough broth to mushroom liquid to make 1 1/2 cups. Add to flour mixture. Add cream; cook until thick. Add rice, chicken, etc. Turn into a casserole and sprinkle almonds on top. Bake at 350 degrees for 30 minutes

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Monday, February 13, 2006

[ world famous recipes ] Cuban Pumpkin Soup

Cuban Pumpkin Soup

1 oz butter 1 onion, diced 2 pounds peeled and diced pumpkin 2 tsp. diced Chile pepper 5 cups chicken stock 2 springs fresh thyme salt and freshly ground pepper 1/2 cup cream

SPICED CREAM TOPPING: 1/2 cup cream 1/4 tsp. each ground cumin, coriander, cayenne pepper Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender. Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover and simmer until the pumpkin is tender. Puree until smooth. Before serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings. Ladle the soup into bowls and top with a little of the whipped cream and some chopped chives.

Serves 4-6

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[ world famous recipes ] Cuban Pumpkin Soup

Cuban Pumpkin Soup

1 oz butter 1 onion, diced 2 pounds peeled and diced pumpkin 2 tsp. diced Chile pepper 5 cups chicken stock 2 springs fresh thyme salt and freshly ground pepper 1/2 cup cream

SPICED CREAM TOPPING: 1/2 cup cream 1/4 tsp. each ground cumin, coriander, cayenne pepper Chopped chives

Melt butter in a heavy sauce pan and saute the onion until tender. Add the pumpkin, chile pepper, stock, thyme, salt and pepper. Cover and simmer until the pumpkin is tender. Puree until smooth. Before serving, stir in the cream.

To make the topping, lightly whip the cream with the seasonings. Ladle the soup into bowls and top with a little of the whipped cream and some chopped chives.

Serves 4-6

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[ world famous recipes ] Crunchy Cheeseball

Crunchy Cheeseball

16 ounces softened cream cheese 1/4 cup mayonnaise 1/2 cup freshly grated parmesan cheese 2 scallions, chopped 2 teaspoons prepared horseradish 1 small carrot, finely chopped 1 celery stalk, finely chopped Salt Freshly ground pepper 1 1/2 cups chopped toasted pecans

Beat all of the ingredients except for the pecans together with an electric mixer. Spoon the mixture onto a sheet of plastic wrap and form into a ball. Wrap the ball tightly with the plastic wrap and place in a bowl roughly the same size to help the ball hold its shape. Chill for at least two hours. Roll the ball in the pecans. Refrigerate until ready to serve. Serve with sturdy crackers, apple slices, carrot sticks, and celery stalks.

Makes 12 servings.

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[ world famous recipes ] Crock Pot Italian Steak

Crock Pot Italian Steak

Ingredients 1 1/2 pounds round steak 1 15 1/2 ounce can spaghetti sauce w/mushrooms 1 teaspoon salt 1/2 teaspoon oregano 1/4 teaspoon pepper 1 16 ounces can whole small onions

Directions Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot, pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes.

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[ world famous recipes ] Firecracker Crab Cocktail Recipe

Firecracker Crab Cocktail Recipe

12-16 oz. Dungeness crab meat 1 lemon, cut into wedges 1/2 C. ketchup 1/4 C. chili sauce 2 T. horseradish, freshly grated 2 T. freshly squeezed lemon juice 2 t. minced green onion tops 1/2 t. Worcestershire sauce Hot pepper sauce to taste

For the cocktail sauce, combine the ketchup, chili sauce, horseradish, lemon juice, green onion, Worcestershire and hot pepper sauce in a small bowl and stir to mix. Refrigerate until ready to serve. The sauce can be prepared a day in advance.

Just before serving, spoon about 1 tablespoon of the cocktail sauce into each of 4 small dishes. Pick over the crab meat to remove bits of shell or cartilage, and divide it among the dishes, reserving any whole leg pieces for the top.

Spoon the rest of the cocktail sauce over the crab, set the dishes on small plates and place the lemon wedge on the plates. Serve right away.

Yield: 4 servings.

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[ world famous recipes ] Fiesta Ranch Potatoes With Creamy Chile Dip

Fiesta Ranch Potatoes With Creamy Chile Dip

1 package hidden valley ranch fiesta ranch party dip mix (1.1o 5 medium baking potatoes, cut 1 lengthwise into eights* 2 tbsp vegetable oil

CHILE DIP

1 pt sour cream 1 can diced green chilies (4 oz) 1 package hidden valley ranch party dip mix (, 1.1 oz)

Shake mix and potatoes together in plastic bag. When potatoes are coated, add oil, shake/rub to coat. Bake at 425'F. in a single layer on greased baking pan 40 minutes - until browned. Serve with Chile Dip. Makes 8 servings (40 pieces)

CHILE DIP: Combine sour cream, diced green chilies and Hidden Valley Ranch Party Dip Mix. Stir to blend. Chill for at least 1 hour. Makes 2 1/3 cups.

* - Or use 32 ounces frozen tater tots or potato wedges (with skin) tossed with mix. Omit oil and bake according to package directions.

Optional Substitution: Original Ranch Mix on potatoes with prepared Original Ranch Dip.

Servings: 8

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[ world famous recipes ] Eggsquisit Breakfast Casserole

Eggsquisit Breakfast Casserole

Ingredients: 1 lb. sliced bacon, diced 1/2 lb. sliced dried beef, cut into small pieces 1-4 oz can sliced mushrooms, drained 1/8 tsp pepper 1/2 cup flour 4 cups milk 16 eggs 1 cup evaporated milk 1/4 tsp salt 1/4 cup butter

In large skillet, saute bacon until teder and crisp. Remove bacon and drain; discard all but 1/4 cup drippings. Add beef, mushrooms, and pepper; sprinkle on the flour. Stir until thouroughly combined. Gradually add milk; cook over low heat, stirring contantly until thickened. Stir in bacon; set aside. In large bowl, beat eggs slightly, add evaporated milk and salt. In another skillet melt butter. Add eggs. Cook and stir gently over medium heat until eggs are set. Place 1/2 of the eggs in a 9x13 dish; pour 1/2 the sauce over eggs. Spoon on remaining eggs, then remaining sauce. This can be refrigerated over night. Cover and bake at 300 degrees F for 40-50 minutes before serving. (If refrigerated, bake 1 hour). Garnish with parsley.

Makes 12-16 servings.

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[ world famous recipes ] Eggs Baked in Mushroom Sauce

Eggs Baked in Mushroom Sauce

1 lb. small mushrooms 1/4 cup butter 3 T. flour 2 cups milk 1 bouillon cube, dissolved in 1 T. hot water 1 T. grated onion Salt and pepper to taste 6 eggs

Wash and slice mushrooms, stems included. Sauté in butter for 5 minutes. Stir in flour, milk, bouillon, onion, salt and pepper. Cook, stirring until thick. Pour into a baking dish. Sauce should be 1" deep. Drop eggs into sauce. Slip spoon underneath egg so that it will sink slightly into sauce. Bake in 350 oven until eggs are consistency desired. Serves 6

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[ world famous recipes ] Hot Brown Sandwiches

Hot Brown Sandwiches

INGREDIENTS:

6 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon white pepper 1 1/2 cups turkey or chicken broth 1 1/2 cups milk 3/4 cup Parmesan cheese 12 slices toasted bread sliced turkey paprika 12 slices tomatoes 12 slices bacon, cooked

In a medium saucepan over low heat, melt butter. Blend in flour; stirring until smooth. Stir in salt and pepper. Gradually add broth and milk. Continue cooking, stirring constantly, until smooth and thickened. Add grated cheese; simmer for about 8 minutes. Sauce will be quite thick. Arrange 2 slices of toast on each of 6 ovenproof plates. Top each slice of toast with turkey slices, cover with sauce, then sprinkle with a little paprika. Top each with a slice of tomato and a slice of cooked bacon. Bake at 400° for 10 minutes or until sauce is bubbly. Hot brown sandwich recipe serves 6.

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[ world famous recipes ] Honey Ginger Grilled Salmon Recipe

Honey Ginger Grilled Salmon Recipe

Makes 4 servings.

1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 pounds salmon fillet, cut into 4 pieces

Combine ginger, garlice, soy sauce, orange juice, honey and green onion in large plastic bag; close bag and shake to mix well. Place salmon fillets inside bag and seal. Place bag in refrigerator for at least 30 minutes, turning occasionally.

Lightly grease grill rack and preheat grill to medium. Remove salmon from bag; reserve marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time.

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[ world famous recipes ] Herbed Turkey Tetrazzini

Herbed Turkey Tetrazzini

1/4-cup chopped onion 1/4-cup fresh mushrooms 1/4-cup each flour & margarine 1-cup milk 1-cup chicken broth 1-tbsp chopped fresh parsley 1-tsp dried whole tarragon 1/8-tsp pepper 1-dash of ground nutmeg 2 1/2-cups cooked spaghetti 1 1/2-cups turkey, cooked/chopped 1/2-cup shredded Swiss cheese divided Chopped parsley Lemon slice halves Red pepper strips

Saute onion and mushrooms in margarine in a large, heavy saucepan until just tender Add flour, stirring well Cook one minute, stirring constantly Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly Stir in parsley, tarragon, pepper and nutmeg Stir in spaghetti, turkey, and half of the cheese, mixing well Pour into a greased 1 1/2-quart casserole bake at 350 degrees for 20 minutes Sprinkle remaining cheese over the top and bake an additional 5 minutes Garnish with parsley, lemon slices, and pepper strips.

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[ world famous recipes ] Ham and Swiss Appetizer Cheesecake

Ham and Swiss Appetizer Cheesecake

1 cup crushed round wheat crackers, about 28 crackers 3 T. butter or margarine, melted 2 pkg. cream cheese, softened (8 oz each) 1/4 cup whipping cream (heavy cream) 2 eggs 2 cups finely shredded Swiss cheese (8 oz) 1 cup chopped fully cooked ham 1/2 cup chopped drained roasted red bell peppers from a 7.25 oz jar 4 medium green onions, sliced (1/4 cup) 2 T. chopped fresh or 1/2 t. dried thyme leaves 1 pkg. assorted crackers (13 oz)

Heat oven to 350. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of ungreased 9" springform pan. Bake 8 to 10 minutes or until golden brown. Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onion and thyme. Spoon evenly over crust in pan. Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. To serve, cut cheesecake into thin wedges. Serve with crackers. Makes 24 servings. Source: Unknown

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