Famous Recipes - Cheesy Broccoli Stuffed Zucchini

Cheesy Broccoli Stuffed Zucchini

Prep Time: 30 min ; Start to Finish: 50 min *Makes:* 4 servings Nutrition Information<javascript:popUp('/recipes/shownutrition.aspx?rid=18916','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!*

1tablespoon oil 1/2cup chopped onion 1/4cup roasted red bell peppers (from 7.25-oz. jar), drained, chopped 2(10-oz.) pkg. Green Giant(r) Frozen Broccoli in Cheese Flavored Sauce, thawed 1(4.5-oz.) jar Green Giant(r) Sliced Mushrooms, drained 2(9-inch) zucchini* 1/2cup Progresso(r) Plain Bread Crumbs 2tablespoons butter, melted

*1.* Heat oven to 350°F. Heat oil in medium skillet over medium heat until hot. Add onion; cook and stir 3 minutes or until tender. Add roasted peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until broccoli is crisp-tender, stirring occasionally. *2.* Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12x8-inch (2-quart) glass baking dish. *3.* In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini. Cover with foil. *4.* Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender. * *

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Famous Recipes - Spinach and Blue Cheese Salad with Sliced Apples

*Spinach and Blue Cheese Salad with Sliced Apples* Serves 4

1 apple, chilled Juice of 1 small lemon 8 ounces spinach, washed, thoroughly dried, and stemmed 1 small head of radicchio (about 3 ounces), cut into chiffonade 1/2 cup blue cheese, crumbled Kosher salt and freshly ground white pepper About 1/2 cup of Spago house dressing (see separate recipe) 1 cup Spiced Caramelized Pecans (see separate recipe)

What makes this salad exciting is the combination of flavors. The pungent blue cheese. The freshness of the apple. The sweetness of the pecans. And the bitterness of the radicchio. Make the salad with baby spinach if it's available. The apple should be tart and crisp. A firm pear can be substituted for the apple.

1. Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.

2. When ready to serve, in a salad bowl, combine the apple, spinach, radicchio and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.

To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.

It's always tough to select a wine to do battle with a salad. The problem lies in the vinaigrette. That's why I'd choose something like a Belgian Trappist ale or Sierra Nevada Pale Ale. They're rich and fruity and provide a fitting partner for such a fresh salad.

Sprinkle lemon juice over apple quarters to prevent discoloration.

To chiffonade the radicchio, roll it into a tube then slice very thinly.

The finished chiffonade of radicchio.

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Famous Recipes - Black and Green Olive Tapenade

*Black and Green Olive Tapenade* Makes 1 heaping cup

For the tapenade: 1 cup Niçoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup Oven-Dried Tomatoes (see separate recipe), drained 1 tablespoon capers 1 garlic clove 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra-virgin olive oil

For the crostini: 1 loaf crusty French bread, cut into slices on a bias Goat cheese

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It's a perfect combination.

1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.

2. Preheat oven to 400 degrees F.

3. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.

4. Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately.

The ingredients for the tapenade.

Combine all the ingredients in a food processor, using the pulse button, before slowly adding the olive oil.

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Famous Recipes - Spago Cucumber Salad

*Spago Cucumber Salad* Serves 4

2 cups thinly sliced Japanese cucumbers (If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons.) 1 teaspoon salt 1 tablespoon sugar 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds

This is one of our favorite side dishes at Spago. It has a wonderful crisp taste and a slight Asian flavor. You can use it with fish, chicken or as a side dish by itself. It's great to use during anytime of the year.

1. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix.

2. Put aside and let marinate for 20 minutes before serving. Adjust seasonings before serving.

Divide salad among four chilled plates.

This salad is perfect for a Sauvignon Blanc. Also it can be pared with Sake, which is Japanese rice wine. Robert Mondavi's Fume Blanc is a suitable option for this dish.

When using hot house cucumbers, peel the skin off prior to slicing.

Slice the cucumber, first in half.

Gently scrap the seeds out.

Slice the cucumber into thin slices.

Combine all the ingredients together.

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Famous Recipes - Potato Salad 'New Jersey' Style

*Potato Salad 'New Jersey' Style* Serves 8

2 pounds Yukon Gold potatoes 3 hard boiled eggs, finely chopped 1/2 cup mayonnaise 1/2 medium yellow onion, finely diced 2 stalks celery, finely diced Kosher salt Freshly ground black pepper Sugar, to taste

This recipe can be used for those backyard summer get togethers that everybody loves. Simple to make and has a wonderful flavor. You can either leave the skins on for a little more texture or remove them for a cleaner look. Both methods provide you with a great cold potato salad.

1. Boil potatoes in skin and let cool. Slice into quarters. Add eggs, mayonnaise, onion, and celery and fold together. Season to taste with salt, pepper and sugar.

Organize all the raw ingredients.

Cut the potatoes in half, then into quarters.

Then cut each quarter twice more or into desired size.

Combine all the ingredients together and mix well.

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Famous Recipes - Watercress Salad with Barbecued Chicken Breast

Watercress Salad with Barbecued Chicken Breast

Serves 6

Mustard Vinaigrette: 1 tablespoon Dijon mustard 1 tablespoon finely chopped fresh tarragon 1 tablespoon sherry wine vinegar (or red wine vinegar) Salt Freshly ground white pepper 1 cup almond or extra virgin olive oil (or a mixture of both)

Salad: 6 small chicken breast halves, skin-on, boneless 15 cloves garlic 1/4 cup fresh Italian parsley leaves Salt Freshly ground black pepper 3 tablespoons extra virgin olive oil 3 bunches watercress, stems trimmed 1/2 pound mushrooms such as cremini, shiitake or oyster mushrooms

This is an ideal luncheon dish for spring or summer. The flavors are fresh. The sweet whisper of garlic and parsley in the cooked chicken. The peppery watercress and the earthy flavor of the mushrooms. It's perfect for sunny days.

1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.

2. Preheat grill or a barbecue.

3. Blanch garlic cloves in boiling water for 1 minute. Drain, and slice the garlic thinly. Combine the garlic with the parsley and spread it underneath the skin of the chicken. Season the chicken with freshly ground pepper and salt, then brush it with olive oil.

4. Place the chicken, skin side down, on the grill and cook it for about 8 to 10 minutes on each side.

5. Wash and dry the watercress and remove the tough stems. In a big bowl toss the watercress with enough vinaigrette to coat it lightly.

6. Heat a large skillet and add 1 to 2 tablespoons olive oil. Add the mushrooms and sauté over high heat about 4 minutes and season with salt and pepper.

Divide the watercress among 6 salad plates. Arrange the mushrooms around it. Cut each chicken breast on the diagonal into 6 slices and arrange the slices over each plate of watercress.

Look at the rosé selection in your local wine merchant and see if there's anything from Provence. Or turn to Bonny Doon and their Vin Gris, or perhaps a Californian White Zinfindel. There are many good ones and they provide a surprising counterpoint to this salad.

Chanterelles, Shiitakes, Creminis and Oyster mushrooms.

Slowly whisk in the olive oil until the dressing is emulsified.

Carefully ease a little of the garlic mixture into the pocket under the chicken skin.

Slice each breast on the diagonal into 6 slices.

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Famous Recipes - Hello

I just found this group andthink the recipes are justwonderful!Does anyone have a recipe forMexican chalupas?I have never had them but seethem advertized once in awhileand love the looks of the crunchy shell..I have triedlooking on various sites butwith no luck.Any help would be appreciatedas I would love to try them.Granny Pat

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Famous Recipes - Microwave Pureed Celery

Pureed Celery

1 lb (450 g) celery with its leaves, thinly sliced 1 baking potato, peeled, cooked, and riced or mashed 1/2 cup (125 ml) heavy cream 3 Tbs (45 ml) butter Salt and freshly ground pepper to taste

Place the celery and 1 tablespoon (15 ml) of water in a microwave- safe plastic bag and cook on 100% power until tender, 5 to 6 minutes. Transfer to an electric food processor, add the remaining ingredients, and process until smooth. Serves 4 to 6.

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Famous Recipes - Bananas a la Mexican

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Bananas a la Mexican Ingredients 1/4 cup packed brown sugar 3 tablespoons coffee-flavored liqueur, spiced rum, rum, or apple juice 3 tablespoons butter, cut up 3 firm ripe bananas, bias-sliced 1/2-inch thick 1/2 teaspoon ground cinnamon 2 cups vanilla frozen yogurt or ice cream or 1/2 of a 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slices Pressurized whipped dessert topping (optional) Pecan pieces or slivered almonds, toasted (optional)

Directions Sprinkle the bottom of a 1-quart casserole with brown sugar. Pour liqueur, rum, or juice over sugar. Top with butter. Add banana slices and sprinkle with cinnamon. Bake, covered, in a 400 degree F oven about 15 minutes or until juices around edges of casserole just begin to bubble. Stir gently. Spoon banana mixture over frozen yogurt, ice cream, or pound cake. Top with whipped topping and nuts, if you like. Makes 4 servings.

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Famous Recipes - red,White and Blueberry SHortcakes

Red, White and Blueberry Shortcakes

Prep Time: 40 min *Makes:* 8 servings Nutrition Information<javascript:popUp('/recipes/shownutrition.aspx?rid=12312','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.*

1(16.3-oz.) can Pillsbury(r) Grands!(r) Refrigerated Buttermilk Biscuits 2tablespoons margarine or butter, melted 4to 5 tablespoons sugar 1cup whipping cream 2tablespoons powdered sugar 1/4teaspoon vanilla 1pint (2 cups) strawberries, sliced 1pint (2 cups) blueberries

*1.* Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and sides only of each biscuit in margarine, then in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375°F. for 13 to 17 minutes or until golden brown. Cool slightly. *2.* In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. *3.* To serve, split biscuits; place on 8 dessert plates. Layer biscuit with strawberries, blueberries and whipped cream. Store fruit and whipped cream in refrigerator. * *

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Famous Recipes - Candy Carrots

Candy Carrots

1 lb baby carrots 1/4 cup butter 1/4 cup packed brown sugar 1 tsp lemon juice 1/8 tsp hot pepper sauce 1/8 tsp salt

In a large saucepan, cook carrots in a small amount of the water until crisp-tender. Drain and set aside, with cover on to retain heat. In another saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Add carrots to mixture and heat through. Serve hot.

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Famous Recipes - Tuna Casserole

Tuna Casserole

2 small cans solid white tuna 2 cans campbells cream of mushroom soup 1 15oz can peas 1 soup can of milk 1 10 1/2 oz crushed bag of chips

Heat oven to 350 degrees. Drain tuna and place in medium sized casserole dish. Flake tuna or cut into small pieces. Add soup and fill on can with milk, adding slowly. Stir until tuna/soup misture is thick and creamy but not runny. Add peas, mixing to distribute evenly. Add crushed chips by handfuls, mixing and adding until 2/3 of creaminess is absorbed. Spread mixture evenly in dish and sprinkle remaining chip crumbs over top. Bake at 350 degrees until edges are bubbly.

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Famous Recipes - Grilled Caribbean Skewers

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Grilled Caribbean Skewers Ingredients 1/2 cup brandy 2 tablespoons olive oil 2 tablespoons brown sugar 1 tablespoon fresh lime juice 1 tablespoon chopped fresh mint 1 tablespoon minced garlic 1 teaspoon grated fresh ginger 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3 pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes Lemon wedges (optional) Fresh mint sprigs (optional)

Directions 1. For the marinade, in a glass measure combine brandy, olive oil, brown sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the mixture into a heavy-duty resealable plastic storage bag. Add the turkey, seal the bag, and press the bag to coat the meat in the marinade. Marinate in the refrigerator for 3 hours.

2. Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat. Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145 degree F). If desired, garnish with lemon wedges and mint sprigs. Makes 8 servings.

Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull it away.

Make-Ahead Tip: Marinate turkey, beef, or lamb, covered. Refrigerate up to 24 hours.

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Famous Recipes - Zucchini Quiche

Zucchini Quiche

4 cups zucchini, sliced 1/8" thick 2 cup chopped onions 1 egg 8 oz shredded mozzarella cheese 4 tbs chopped parsley 1/2 tsp basil 1/4 tsp oregano 1/2 tsp salt 1/4 to 1/2 tsp salt 1/2 lb butter 1 tsp Dijon mustard

Place 1 crust in 8" glass pie dish. Spread with mustard. In deep skillet, melt butter, add zucchini, onions, spices and sautee for 10min. Combine egg and cheese in a big bowl, stir well. Put into pie crust. Bake at 425 degrees for 10min then 350 degrees for 10-20mins until knife inserted into center comes out clean.

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Famous Recipes - White Wine Sangria

White Wine Sangria

Prep Time: 30 min *Makes:* 24 (1/2-cup) servings Nutrition Information<javascript:popUp('/recipes/shownutrition.aspx?rid=18485','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*For those who don't care for red wine, sangria can also be made with white wine. Make sure the mulled mixture is completely cooled (it can be made ahead of time) before adding the wine.*

1cup sugar 1cup water 1cinnamon stick 2medium oranges, sliced 1lemon, sliced 1lime, sliced 3(750 ml) bottles dry white wine, chilled 3cups club soda, chilled

*1.* In medium saucepan, combine sugar, water and cinnamon stick; mix well. Simmer 5 minutes over low heat. Remove from heat. Add fruit. Cool 20 minutes or until completely cooled. *2.* Remove cinnamon stick from fruit mixture. Pour into large punch bowl. Add wine and club soda; stir gently.

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Famous Recipes - Chicken and Berry Salad

Chicken and Berry Salad *You're 15 minutes away from a delicious chicken dinner salad packed with berries, salad greens and blue cheese.* ** 1package (6 oz) refrigerated grilled chicken strips, cut in half if necessary 5cups bite-size pieces mixed salad greens 1cup strawberry halves 1/2cup blueberries 1/2cup raspberries 1/4cup honey-roasted peanuts 1/4cup vinaigrette dressing 2tablespoons crumbled blue cheese *1.* In large bowl, toss all ingredients.

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Famous Recipes - Ice Cream and Candy Shakes

Ice Cream and Candy Shakes

Prep Time: 5 min *Makes:* 3 (3/4-cup) servings Nutrition Information<javascript:popUp('/recipes/shownutrition.aspx?rid=13907','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Make ice-cream shop shakes at home, and have them your way!*

1pint (2 cups) vanilla ice cream 1/2cup chopped candy (such as candy-coated chocolate pieces, candy-coated peanut butter pieces, Milky Way(r) or Snickers(r)) 1/4to 1/2 cup milk

*1.* In blender container, combine half of the ice cream, half of the candy and 1/4 cup milk. Cover; blend until combined. *2.* Add remaining ice cream and candy. Cover; blend until of desired consistency, adding milk 1 to 2 tablespoons at a time. * *

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Famous Recipes - Banana Bread Baked in a Jar

Banana Bread Baked in a Jar

2/3 cups shortening 2 2/3 cups granulated sugar 4 eggs 2 cups mashed bananas 2/3 cup water 3 1/2 cups flour 1/2 tsp baking powder 2 tsp baking soda 1 1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground cloves 2/3 cup chopped pecans

Preheat oven to 325 degrees. Grease 7 wide mouth pint jars. Cream shortening and sugar together. Beat in eggs, bananas, and water. Sift together flour, baking soda, baking powder, salt, cinnamon and cloves. Add to banana mixture. Stir in nuts. Pour mixture into prepared jars, filling 1/2 full of batter. Do not put lids on jars for baking. Be careful to keep rims clean, wiping off any batter that gets on rims. Bake for about 45min. Meanwhile, sterilize lids and rings in boiling water. As soon as bake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place jars on counter and listen for them to "ping" as they seal. If you miss the "ping" wait until they are completely cool and press on top of lid. If dosen't move at all, jar is sealed. Unsealed jars should be eaten or kept in frige for up to 1 week. Sealed jars can be stored for up to 1 year.

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Famous Recipes - Pork Pocket Delight

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Pork Pocket Delight Ingredients 6 oz. cream cheese, softened 1 tsp. ground cumin 4 pork loin or rib chops, cut 1 to 1-1/4 inches thick Salt and ground black pepper 2/3 cup apricot preserves 1/4 cup dried cranberries 2 Tbsp. prepared horseradish

Directions In a small bowl, stir together cream cheese and cumin; set aside. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone. Spoon one-fourth of the cream cheese mixture into the pocket of each chop. Secure openings with wooden toothpicks. Sprinkle chops with salt and pepper.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust grill for indirect cooking. Grill as above.)

Meanwhile, for glaze, in a small saucepan, stir together preserves, cranberries, and horseradish. During the last 5 minutes of grilling, place pan over the heat on the outside edge of the grill. To serve, spoon some of the glaze over the chops. Pass remaining glaze. Makes 4 servings.

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Famous Recipes - Microwave Shrimp Pate

Shrimp Pate

3/4 lb (340 g) shrimp, peeled and deveined 1 1/2 cups (375 ml) heavy cream 1 Tbs (15 ml) lime or lemon juice Salt and freshly ground pepper to taste Cayenne pepper to taste

Combine all the ingredients in an electric blender or food processor and process to make a smooth puree. Line a 7x4-inch (18x10 cm) microwave-safe loaf pan or storage container with microwave-safe plastic wrap, leaving a 4-inch (10 cm) overhang around the top of the pan. Pour the shrimp mixture into the lined pan and fold the plastic wrap over the top, completely enclosing the puree. Cook at 100% power for 4 minutes. Remove from the oven, wrap in a kitchen towel, and let stand for 20 minutes before unmolding. Serve warm or chilled. Serves 6 to 8.

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Famous Recipes - One-Pan Pasta and Meatballs

One-Pan Pasta and Meatballs

*Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Italian night at your house is as easy as this 4-ingredient recipe. Buon appetito!* ** 1cup water 1jar (26 to 28 ounces) tomato pasta sauce, (any variety) 1 1/2cups uncooked elbow macaroni 20frozen fully cooked Italian-flavor or regular meatballs, 1 inch in diameter 1can (2 1/4 ounces) sliced ripe olives, drained Grated Parmesan cheese, if desired *1.* Heat water and pasta sauce to boiling in 10-inch skillet. Stir in macaroni, meatballs and olives. Heat to boiling; reduce heat to medium. *2. * Cover and cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

* *

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Famous Recipes - Turkey Potpie ala Greco

Turkey Potpie ala Greco

2 lbs turkey thighs, skinned, bone cut into 1/2" cubes 1/4 cup flour 1/2 tsp cinnamon 2 tbs vegtable oil 1 cup red wine 1 can(8oz) tomato sauce 2 tbs brown sugar 2 tbs raisins 3 tbs red wine vinegar 3 cloves minced garlic 1 cup frozen whole onions 2 tsp mix whole pickling spice 1 cup frozen peas 1 can(80z) refrigerated crescent dinner rolls 2 oz fetta cheese

In a plastic bag, combine flour and cinnamon. Add meat cubes and shake to evenly coat each piece. Heat oil in a medium skillet over medium high heat. Saute meat cubes a few at a time until evenly browned on all all sides. Transfer meat to a 2 qusrt casserole dish. Stir wine, tomato sauce, brown sugar, raisins, vinegar and garlic into meat drippings remaining in skillet. Bring to a boil , add onions. Pour hot mixture over meat. Tie pickling spices in cheesecloth bag and submerge in meat mixture. Cover casserole and bake in a 350 degrees oven for 45min. Remove whole spice bag and stir in peas. Cover and increase oven temp to 400 degrees and contine for 5min or until mixture is bubbly. Remove crescent dough from can and seperate into 8 triangles. At wide end of each triangle, place 1 tsp feta cheese. Roll end point of triangle(like a jelly roll)to encase cheese in dough. Arrange cheese filled crescents on top of hot casserole(wheel spoke fashion) with points meeting in center. Return to 400 degree oven. Bake, uncovered, 10 to 15min or until crescent rolls are golden brown.

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Famous Recipes - Microwave Anise Seafood Stew

Anise Seafood Stew

1/2 cup (125 ml) white wine A pinch of saffron 6 large clams, scrubbed 1 15-oz (425 g) can tomatoes, chopped 4-6 cloves garlic, peeled and crushed 1/2 tsp (2 ml) freshly ground anise seeds Hot red pepper flakes to taste (optional) Salt and freshly ground pepper to taste 1/2 lb (225 g) cod fillets, cut into chunks 1/2 lb (225 g) large shrimp, peeled and deveined 8 mussels, scrubbed, beards removed

Combine the wine and saffron in a small cup and let steep at room temperature. Place the clams in a microwave-safe baking dish, cover with microwave-safe plastic wrap, and cook at 100% power for 3 minutes. Remove the clams from their shells, discarding the shells and reserving the meat and any liquid. Stir together the tomatoes, garlic, anise seed, optional pepper flakes, salt, and pepper and place in a 2-quart (2 L) microwave-safe baking dish. Place the cod in the center and arrange the shrimp and mussels around the cod. Cover with microwave-safe plastic wrap and cook at 100% power until the mussels open and the cod is firm and opaques, 9 to 10 minutes. Stir in the saffron and wine mixture and the reserved clams with their broth. Serves 6 to 8 as an appetizer, or 4 to 6 as a main dish.

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Famous Recipes - Weight watcher's cherry cheesecake

Weight watcher's cherry cheesecakeCheesecake ingredients 2/3 c Cottage cheese Artificial sweetener; equal to 6 tb. sugar 1 tb Lemon; rind grated 1/2 tsp Vanilla 2 Eggs; separated 1/4 c Evaporated skim milk 1/3 c Instant non-fat dry milkCherry topping 1 c Sweet cherries; pitted 1/4 c Cherry flavored beverage -dietetic Artificial sweetener; to taste 1/4 tsp Cherry extractDirections Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl. In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350F. TOPPING: In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add extract, spread over baked cheesecake and return to oven 5 minutes more.

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Re: Famous Recipes - English Pea recipe?

English Pea Salad

1 can English peas 1 medium onion, chopped and Bell pepper 2 heaping Tbsp mayonnaise 2 boiled eggs, diced 1 small jar pimiento, drained 2 Tbsp sweet pickle relish 1 cup shredded cheddar cheese (I like a Colby/cheddar mix)

Mix all ingredients and chill. Sometimes I crumble crisp fried bacon over the top just before serving. ( You can adjust, add, or delete these ingredients to your liking) Hope you like this. Prissy

On Tue, 23 May 2006 23:33:39 -0500 "Laura Brown" <laura_brown@bellsouth.net> writes: > I am looking for a recipe, not sure what it's called but it has green > english peas with a white creamy sauce on them. It's a side dish.Can > anyone help? Laura Brown > > > ---------- > > > > > http://www.worldfamousrecipes.com/ > http://groups.yahoo.com/group/chicken-recipes-mailing-list/ > http://groups.yahoo.com/group/world-famous-recipes/ > http://groups.yahoo.com/group/free-recipes/ > http://groups.yahoo.com/group/famous-quotes-/ > http://www.recipesrecipe.com/

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Famous Recipes - Triple Lemon Pie

_______________________________________

Triple Lemon Pie Ingredients 1 9-inch unbaked piecrust 2 teaspoons butter, melted 2 cups sugar 2 tablespoons all-purpose flour 5 eggs 1/2 cup dairy sour cream, room temperature 1 tablespoon finely shredded lemon peel 1/2 cup lemon juice, room temperature 1/4 cup butter, melted 1 tablespoon pure vanilla 1 teaspoon pure lemon extract Whipped cream (optional) Lemon slices (optional) Raspberries (optional)

Directions 1. Preheat oven to 375 degree F. Use a pastry brush to brush 2 teaspoons melted butter over the bottom and sides of unbaked piecrust. Set aside.

2. For filling, in a large bowl, combine sugar and flour; set aside. In a medium bowl, beat eggs with a rotary beater, wire whisk or fork. Beat in sour cream until smooth. Beat, whisk or stir in lemon peel and juice, 1/4 cup melted butter, vanilla and lemon extract. Gradually add lemon mixture to sugar mixture; stir till well combined. Immediately pour lemon filling into the pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil. (Note: To protect the edges of the pie from overbrowning, fold a 12-inch square of foil into quarters. Cut a 7-inch circle out of the center. Unfold and loosely mold the foil over the pie's edge. Do this before you pour filling into piecrust. If filling sits in piecrust, this will make the piecrust soggy.)

3. Place pie on the center oven rack in the center. (Note: Do not use a baking sheet under the pie because it will affect the baking time.) Bake in a 375 degree F. oven for 35 to 45 minutes or till lightly golden brown. Center of pie should appear almost set when gently shaken (2 inches around edges of pie should be set).

4. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours or overnight before serving. To serve, if you like, garnish pie with whipped cream, lemon slices and raspberries. Makes 8 to 10 servings.

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Famous Recipes - Chocolate Pavlova

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Chocolate Pavlova Ingredients 3 egg whites 1 tablespoon raspberry vinegar or red wine vinegar 1-1/2 teaspoons vanilla 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1 cup sugar 1/4 cup unsweetened cocoa powder 1-1/2 teaspoons cornstarch 1 cup whipping cream 1 tablespoon sugar 3 cups fresh fruit, such as fresh raspberries, peeled and cut up kiwi fruit, and/or seeded, peeled and sliced mango

Directions 1. Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper. Use a pencil to draw or trace an 8-inch circle on the paper. Turn paper pencil-side down; set aside.

2. In a large mixing bowl beat the egg whites, vinegar, vanilla, salt, and cream of tartar with an electric mixer on medium to high speed until egg whites are foamy. In a small bowl stir together 1 cup sugar, cocoa powder, and cornstarch. Continue to beat egg white mixture on medium to high speed while gradually adding the sugar mixture. Beat until stiff, glossy peaks form (tips stand straight).

3. Spoon egg white mixture onto prepared baking sheet, spreading to fill the circle, and smoothing with a spatula to make a flat top.

4. Bake for 10 minutes. Reduce oven temperature to 300 degree F. Bake for 30 minutes more or until meringue is cracked on top. Turn oven off. Let stand in the oven for 30 minutes. Remove and cool completely on a wire rack.

5. In a clean large bowl beat the whipping cream and 1 tablespoon sugar with an electric mixer on medium speed or with a whisk until stiff peaks form. Place meringue on a serving platter. Top with the whipped cream, spreading evenly to within 1/2 inch of the edges. Arrange fruit on top of cream. Cover loosely and chill 30 to 60 minutes. To serve, slice into wedges. Makes 8 to 10 servings.

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Famous Recipes - Country Herbed Meatloaf with Herb Sauce

Country Herbed Meatloaf with Herb Sauce

2 lbs ground beef 1 cup pork rinds, crushed 2 eggs, beaten Herb sauce, with 1 1/2 cups reserved

Combine all meat loaf ingriedients with 1 1/2 cups reserved sauce. Press into a 9x5x3" loaf pan lined with wax paper. Unmold onto a roasting pan. Bake at 350 degree's for 45min. remove from oven, drain. Spread 1/2 cup herb sauce over top of meat loaf. Return to oven 15min. Discard bay leaf and serve remaining sauce over individaul servings

Herb Sauce

1/4 cup olive oil 8oz mushrooms, chopped 1 large onion, finely chopped 1 garlic clove, minced 1(28 oz) can crushed tomatoes 1 (6oz) can tomato paste 1 tsp salt 1/8 tsp pepper 2 splenda packets 1 cup water 1 bay leaf 2 tbs fresh basil

In skillet, heat oil on high. Saute mushrooms, onion and garlic. Add tomatoes, tomatoe paste, salt, pepper and splenda. Remove 1 1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45min, stirring occasionally.

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Famous Recipes - Cream of Chicken Soup

Cream of Chicken Soup

1 1/3 cups cottage cheese 1 cup heavy cream 1 cup mushrooms, sliced 3 tsp instant chicken bouillon 3 cups water 2 tbs dried chives 1 tsp paprika 1/8 tsp pepper 1/8 tsp ground nutmeg 8oz cooked chicken, cubed

In blender, combine cottage cheese and cream. Blend until smooth, than pour into saucepan. Add mushrooms, bouillon, water, chives, paprika, pepper and nutmeg. Heat stirring, over low heat until boiling. Add chicken, heat through.

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Famous Recipes - Cream of Asparagus Soup

Cream of Asparagus Soup

1 tbs butter 1 small onion, finely chopped 1/2 celery, finely chopped 2 cups chicken stock 1 lb asparagus, chopped salt and pepper, to taste 1/4 tsp mace 3/4 cup whipping cream 3 hard boiled eggs, chopped

Melt butter in saucepan over medium heat. Add onion and celery and cook, stirring often, until soft but not brown. Add stock and bring to a boil. Add asparagus, simmer for 5min. Add salt, pepper and mace. Remove from heat. Slowly stir in cream. Reheat gently. Serve in bowls garnished with hard cooked eggs.

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Famous Recipes - Guacamole Chicken Salad

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Guacamole Chicken Salad Ingredients 4 small corn tortillas 1 medium-size avocado, peeled and pitted 2 tablespoons lime juice 1/2 cup skim milk 1/3 cup buttermilk 2 tablespoons chopped fresh cilantro 2 tablespoons chopped green onion 3/4 tablespoon salt 5 drops hot-pepper sauce 2 cups shredded iceberg lettuce 2 cups shredded cooked chicken breast 1 large sweet red pepper, cut into strips 1 jar (6.3 ounces) baby corn, drained

Directions 1. Heat oven to 350 degrees F.

2. Wrap tortillas in foil. Heat in 350 degree F oven for 10 minutes.

3. Puree avocado and lime juice in food processor. With motor running, add skim milk and buttermilk.*

4. Transfer mixture to small bowl. Stir in cilantro, onion, salt and hot-pepper sauce. Cover surface directly with plastic wrap. Refrigerate until serving.

5. Place equal amounts of lettuce, chicken, red pepper and corn on each warmed tortilla. Top with guacamole dressing. Garnish with avocado slice, if desired. Serve immediately. Makes 4 servings.

6. *Note: For thinner dressing, add more skim milk, a tablespoon at a time.

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Famous Recipes - Creamed Cabbage

Creamed Cabbage

5 tbs butter 1 medium red pepper, diced 1 medium cabbage, shredded 1 tsp salt 1/4 tsp pepper 1/2 tsp caraway seeds 3/4 cup cream

Melt butter in wok or deep skillet. Saute red pepper for 2 min. Add cabbage and cook 4min longer, stirring frequently. Add seasoning and cream, heat for 1min more.

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Famous Recipes - Cream of Crab Soup

Cream of Crab Soup

1 lb crab meat(fresh, canned or imitation, your choice) 1 tsp celery salt 1 chicken bouillon 1 cup boiling water dash of pepper 1/4 cup onion, chopped 1/2 quart water 1/2 quart heavy cream 1 cup butter thickner of choice chopped parsley

Dissolve bouillon cube in water. Cook onion in butter untill tender, blend in seasonings. Add water, cream and bouillon gradually. Add thickener of choice and cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

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Famous Recipes - Creamy Chicken and Green Beans

Creamy Chicken and Green Beans

3 lbs boneless, skinless chicken breast 1/4 tsp thyme 1 onion, chopped 1 cup water 1 lb green beans, cut into 1" pieces 1/4 cup butter 6oz mushrooms, sliced 2 tbs flour 1 tsp Dijon mustard 1/2 tsp salt 1/8 tsp nutmeg 1/8 tsp white pepper