Thursday, August 31, 2006

Famous Recipes - Re: Baked Sea Scallops



Hi - This looks great, but what type of vinegar do you recommend?

Thanks,

Linda Agee

--- In world-famous-recipes@yahoogroups.com, "Jolie" <MAFaerie@...>
wrote:
>
> Baked Sea Scallops**
>
> **This is an old family reciepe that I wrote down while making one
> day. You can adjust this according to how many people you are having
> for dinner.
>
> Sea Scallops (I ususally use 1 lb)
> crushed garlic crutons
> (A) 1/4-1/3 cups vinegar
> (B) 1 1/4 cup olive oil
> (C) 1 tsp (or less) garlic salt/powder
> (D) 1 tsp (or less) onion salt/powder
> (E) 1 tsp (or less) celery salt
>
> Mix A, B, C, D, and E together. Mix scallops in to vinegar mixture.
> Mix crotons with scallop mixture. Spread out in pan coated with olive
> oil and bake 4-5 min per side.
>

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Quotes Chicken Recipes

Famous Recipes - Blueberry-Sour Cream Dessert



_______________________________________

Blueberry-Sour Cream Dessert

Ingredients
1 recipe Dessert Crust (below)
3 cups fresh or frozen blueberries
1/3 cup sugar
3 tablespoons quick-cooking tapioca
1/4 cup water
1 teaspoon ground cinnamon
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground nutmeg
2-1/2 cups dairy sour cream
3 egg yolks, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
Fresh blueberries (optional)

Directions
1. Prepare and bake Dessert Crust. Reduce oven temperature to 350
degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup
sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand
for 15 minutes. Cook and stir mixture over medium heat until blueberries
become juicy and mixture is bubbly. Turn into partially baked Dessert
Crust.

2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup
sugar, and the vanilla. Pour evenly over blueberry mixture.

3. Bake about 50 minutes or until sour cream layer is set when gently
shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife,
loosen crust from side of pan; remove side. Cover and chill overnight
before serving.

4. To serve, if desired, garnish with additional blueberries. Makes 12
to 16 slices

Dessert Crust: Preheat oven to 400 degrees F. In a large mixing bowl,
beat 1/2 cup butter, softened, with an electric mixer on medium to high
speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder,
and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups
all-purpose flour; beat until combined. (Mixture will be crumbly). Work
dough mixture with your hands just until mixture holds together. Press
the mixture on the bottom and 1-1/2 inches up the side of an 9-inch
springform pan. Bake for 12 minutes or until edges of crust are lightly
browned. Cool on wire a rack while preparing filling.

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Quotes Chicken Recipes

Famous Recipes - British Oxtail Braised in Wine



England is a nation of meat eaters, and the English know their
beef. Oxtail is a traditional favorite because it's economical and
among the most flavorful parts of the cow. Make this dish the day
before you serve it in order to let it cool overnight to remove the fat.

Oxtail Braised in Wine

4 Tbs (60 ml) vegetable oil
3-4 lbs (1350-1800 g) oxtail, cut into 2-inch (5 cm) pieces
2 onions, sliced
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 cups (500 ml) beef stock
2 cups (500 ml) red wine
2-3 sprigs fresh thyme or 1 tsp (5 ml) dried
2 bay (laurel) leaves
Salt and freshly ground pepper to taste
2 Tbs (30 ml) all-purpose flour
1 can (15 oz, 425 g) chopped tomatoes with their liquid

Heat half the oil in a large heavy pot (Dutch oven) over moderate
heat and saute the oxtail until well browned on all sides. Add one
of the onions, the carrots, celery, stock, wine, herbs, salt, and
pepper and bring to a boil. Simmer tightly covered over very low
heat or bake in a preheated 300F (150C) oven until the meat is
very tender, 2 1/2 to 3 hours. Cool to room temperature and
refrigerate overnight. Discard the fat that has collected on the
surface, remove the oxtail and set aside. Strain the stock and
discard the vegetables. Heat the remaining oil in a large heavy
pot and saute the remaining onion until lightly browned. Stir in
the flour and cook for 5 minutes. Add the strained stock and bring
to a boil, stirring to dissolve the flour. Add the tomatoes and the
oxtail. Simmer tightly covered for 30 minutes. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Teriyaki Turkey Tenderloins



Teriyaki Turkey Tenderloins

Ingredients
2 8-ounce turkey breast tenderloins
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 recipe Hot Pineapple Slaw

Directions
1. Cut turkey tenderloins in half horizontally to make four steaks.
Place turkey steaks in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl combine soy sauce, brown sugar, lemon
juice, oil, ginger, and garlic. Pour marinade over turkey; seal bag.
Marinate in the refrigerator for 1 to 2 hours, turning once. Drain
turkey, reserving marinade.

2. For a charcoal grill, grill turkey on the rack of an uncovered grill
directly over medium coals for 12 to 15 minutes or until turkey is no
longer pink (170 degrees F), turning once and brushing with marinade
halfway through cooking. (For a gas grill, preheat grill. Reduce heat to
medium. Place turkey on grill rack over heat. Cover and grill as above.)


3. Serve turkey with Hot Pineapple Slaw. Makes 4 servings.

Hot Pineapple Slaw: In a medium saucepan cook 1/4 cup thinly sliced
green onion and 1/8 teaspoon crushed red pepper in 1 tablespoon cooking
oil for 2 minutes. Stir in 2 cups shredded napa cabbage, 1 cup bite-size
fresh pineapple pieces, 1/4 cup green sweet pepper cut into thin strips,
1 teaspoon toasted sesame oil, and dash salt. Heat and stir until
cabbage is just wilted.

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Quotes Chicken Recipes

Famous Recipes - Easy Chicken and Dumplings

Easy Chicken and Dumplings

Prep Time: 15 min ; Start to Finish: 15 min
*Makes:* 2 servings Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=15465','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Short on time? Serve up a delicious comfort food favorite for two in just
15 minutes.*

1can (19 oz) Progresso(r) chicken vegetable soup 2Pillsbury(r) Oven Baked
frozen buttermilk biscuits (from 25-oz bag)

* 1 .* In medium saucepan, heat soup just to boiling over medium-high
heat. * 2 .* Meanwhile, place frozen biscuits on microwaveable plate.
Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut
each biscuit into 6 pieces. * 3 .* Place biscuit pieces on top of
simmering soup. Reduce heat to low; cover and simmer 6 to 7 minutes or until
dumplings are fluffy and no longer doughy in center.

*
High Altitude (3500-6500 ft): * Simmer soup with biscuit pieces, covered, 8
to 9 minutes.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Warren's Barbequed Ribs

Warern's Barbequed Ribs

1 cup water
1 cup catsup
3 tbs vinegar
1 tbs sugar
1 tbs worcestershire sauce
1 tsp celery seed
1/4 tsp bottles hot pepper sauce
4 lb pork loin back ribs

For sauce: In a small saucepan, combine water, catsup, vinegar,
sugar, worcestershire sauce, celery seed and bottled hot pepper
sauce. Heat to boiling, reduce heat. Simmer, uncovered, for 30
min, stirring occasionally. Sprinkle ribs with salt and pepper.
lace ribs, accordian style, onto a spit rod, securing with holding
forks. Test the balance. Arrange medium hot coals around a drip
pan, test for medium heat where the meat will be. Attach spit, turn
on the motor and lower grill hood. Let ribs rotate over drip pan
for 1 1/4 to 1 1/2 hours or until well done. During the last 15 min
of cooking, brush ribs often with barbeque sauce. To serve, remove
the meat from the spit.

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Quotes Chicken Recipes

Famous Recipes - Chinese Smoked Ribs

Chinese Smoked Ribs

1/4 cup catsup
1/4 cup soy sauce
2 tbs brown sugar
2 tbs water
1 tbs grated gingerroot
2 tbs sugar
1/2 tsp salt
1/4 tsp paprika
1/4 tsp grated turmeric
1/4 tsp celery seed
1/4 tsp dry mustard
4 lbs pork loin
4 cups hickory or fruit wood chips

For sauce: In a bowl combine catsup, soy sauce, brown sugar, water
and gingerroot. Cover and chill for 6 to 24 hours. In a small
bowl, combine sugar, salt, paprika, turmeric, celery seed and dry
mustard. Rub mixture into ribs. Cover and chill for 6 to 24
hours. At least one hour before cooking, soak wood chips in enough
water to cover. Drain. In a covered grill, arrange medium hot
coals around a drip pan. Sprinkle drained wood chips onto coals.
Test for medium heat above the pan. Place ribs fat side up, on a
rib rack or grill rack over the drip pan but not over the coals.
Lower the grill hood. Grill for 1 1/4 to 1 1/2 hours or until ribs
are tender, adding more coals and wood chips as necessary. During
the last 10 min of cooking, brush generously with sauce.

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Quotes Chicken Recipes

Famous Recipes - Baked Sea Scallops

Baked Sea Scallops**

**This is an old family reciepe that I wrote down while making one
day. You can adjust this according to how many people you are having
for dinner.

Sea Scallops (I ususally use 1 lb)
crushed garlic crutons
(A) 1/4-1/3 cups vinegar
(B) 1 1/4 cup olive oil
(C) 1 tsp (or less) garlic salt/powder
(D) 1 tsp (or less) onion salt/powder
(E) 1 tsp (or less) celery salt

Mix A, B, C, D, and E together. Mix scallops in to vinegar mixture.
Mix crotons with scallop mixture. Spread out in pan coated with olive
oil and bake 4-5 min per side.

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Quotes Chicken Recipes

Wednesday, August 30, 2006

Famous Recipes - Carrot and Zucchini Bars



Carrot and Zucchini Bars

Ingredients
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
2 eggs, slightly beaten
1-1/2 cups shredded carrot
1 medium zucchini, shredded (1 cup)
3/4 cup packed brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 recipe Citrus-Cream Cheese Frosting

Directions
1. Preheat oven to 350 degrees F. In a large bowl combine flour, baking
powder, ginger, and baking soda. In another large bowl stir together
eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and
vanilla. Add carrot mixture to flour mixture, stirring just until
combined. Spread batter into an ungreased 13x9x2-inch baking pan.

2. Bake about 25 minutes or until a toothpick inserted in center comes
out clean. Cool completely in pan on a wire rack. Frost with
Citrus-Cream Cheese Frosting. Cut into bars.

3. Makes 36 bars

Citrus-Cream Cheese Frosting: In a medium mixing bowl beat one 8-ounce
package softened cream cheese and 1 cup powdered sugar with an electric
mixer on medium speed until fluffy. If desired, stir in 1 teaspoon
finely shredded lemon peel or orange peel.

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Quotes Chicken Recipes

Famous Recipes - Tuna Steaks



_______________________________________

Tuna Steaks with Cumin Tartar Sauce

Ingredients
4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/4 cup cooking oil
3 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
1/4 teaspoon black pepper
2 cloves garlic, minced
1 recipe Cumin Tartar Sauce

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place
fish in a resealable plastic bag set in a shallow dish. For marinade, in
a small bowl stir together oil, lemon juice, cumin seeds, pepper, and
garlic. Pour over fish; seal bag and turn to coat fish. Marinate in the
refrigerator for 30 to 60 minutes, turning fish once. Drain fish,
reserving marinade.

2. Lightly grease or coat with nonstick spray an unheated grill rack.
For a charcoal grill, grill fish on the greased rack of an uncovered
grill directly over medium coals for 8 to 12 minutes, or until fish
begins to flake when tested with a fork and center of fish is still
slightly pink, gently turning and brushing once with remaining marinade
halfway through grilling. Discard any remaining marinade. (For a gas
grill, preheat grill. Reduce heat to medium. Place fish on greased grill
rack over heat. Cover and grill as above.) Serve fish with sauce. Makes
4 steaks.

3. Cumin Tartar Sauce: Finely chop any large fruit pieces in 2
tablespoons mango chutney. In a small bowl combine chutney, 1/3 cup
mayonnaise or salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon
lemon juice, and 1 teaspoon cumin seeds, toasted. Cover and chill until
serving time.

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Quotes Chicken Recipes

Famous Recipes - Margarita Beef with Orange Salsa Recipe

*Margarita Beef with Orange Salsa Recipe

*
Other necessary recipes:
Orange Salsa <http://www.cooking.com/recipes/rerecite.asp?No=7751>

*RECIPE INGREDIENTS
*
1 1/2 lbs. well trimmed beef top round steak, cut 1-inch thick
2/3 cup frozen orange juice concentrate, thawed
1/2 cup tequila<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Tequila>
1/3 cup fresh lime
juice<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Lime+juice>
2 tablespoon olive
oil<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Olive+oil>
2 tablespoon chopped fresh
ginger<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Ginger>
2 medium cloves
garlic<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Garlic>,
crushed
1 teaspoon salt<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Salt>
1 teaspoon dried
oregano<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Oregano>leaves
1/4 teaspoon ground red pepper
Cilantro<http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Cilantro>sprigs
Lime <http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Limes>wedges

Orange salsa <http://www.cooking.com/recipes/rerecite.asp?No=7751>

*RECIPE METHOD

* Combine orange juice concentrate, tequila, lime juice, oil, ginger,
garlic, salt, oregano and red pepper. Place steak in plastic bag; add
marinade, turning to coat. Close bag securely and marinate in refrigerator 4
hours to overnight.

Remove steak from marinade; discarding marinade. Place steak on grid over
medium coals.

Grill 22 to 26 minutes for medium rare (150 degrees F) to medium (160
degrees F) doneness, turning once. Remove steak to carving board; let stand
10 minutes.

Carve steak crosswise into thin slices; arrange on serving platter. Garnish
with cilantro and lime.

Serve with Orange Salsa<http://www.cooking.com/recipes/rerecite.asp?No=7751>
.

Recipe reprinted by permission of txbeef.org. All rights reserved.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

[Non-text portions of this message have been removed]

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Quotes Chicken Recipes

Famous Recipes - British Parsnips with Almonds



Parsnips with Almonds

1-2 lbs (450-900 g) small parsnips, peeled and cut
into 1/2-inch (1 cm) rounds
3 Tbs (45 ml) butter
1/2 cup (125 ml) sliced almonds
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) brown sugar
1/4 tsp (1 ml) ground allspice
Salt and freshly ground pepper to taste

Boil the parsnips in salted water until almost tender, about 10
minutes. Drain. Heat the butter in a skillet over moderate heat
and saute the parsnips and almonds until lightly browned, about
10 minutes. Add the remaining ingredients and cook for 1 minute.
Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - British Eggy Bread with Cheese



In the US, "eggy bread" is known as French toast and it is almost
exclusively a breakfast item. The British are more likely to add a
savory or sweet filling and are happy to serve it at just about any
time of day. This savory version makes an excellent appetizer,
mid-morning, or late-night snack.

Eggy Bread with Cheese

3 eggs
1/4 cup (60 ml) milk
3 Tbs (45 ml) chopped fresh herbs such as parsley,
chives, chervil, or basil
Salt and freshly ground pepper to taste
4 slices bread, crusts trimmed
4 slices Cheddar cheese
About 2 Tbs (30 ml) butter

Whisk together the eggs, milk, herbs, salt, and pepper and place
the mixture in a shallow pan or pie plate. Make sandwiches with
the bread and cheese and slice each in half diagonally. Dip both
sides of the sandwiches in the egg mixture and fry in the butter in
a large skillet over moderate heat until golden brown on both sides.
Serve immediately. Serves 2 to 4.

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Quotes Chicken Recipes

Tuesday, August 29, 2006

Famous Recipes - Quick Veggie Chili Corn Queso

Quick Veggie Chili Corn Queso

28 oz can crushed tomatoes
2 15 oz cans pinto beans
15 oz red kidney beans
15 oz can garbanzo beans
14 1/2 oz can hominy
6 oz can tomatoe paste
4 oz can diced green chili peppers
2 medium onions, chopped (1 cup)
fresh cilantro
2 medium zucchini, halved lenghtwise and sliced (2 1/2 cups)
1 to 2 tbs chili powder
1 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp sugar
dash salt
1 1/2 cups shredded monterey Jack cheese (6 oz)
dairy sour cream

In an Dutch oven , combine tomatoes, undrained pinto and kidney
beans, drained garbanzo and hominy, tomaot paste, undrained chili
peppers, onions, zucchini, chili powder, cumin powder, garlic
powder, sugar and salt, to taste. Heat to boiling, reduce heat.
Simmer, covered, for 30 min. Remove from heat. Add cheese, stir
until melted. If desired, top with sour cream and cilantro.

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Quotes Chicken Recipes

Famous Recipes - Peppercorn Chicken with Apples

Peppercorn Chicken with Apples

1/2 cup dry white wine
1/2 cup chicken broth
3 tbs frozen apple juice, thawed
1 to 2 tsp whole green peppercorns, crushed
3/4 tsp poultry seasoning
1/4 tsp garlic salt
1/4 tsp ground nutmeg
4 medium skinned, boned chicken breast halves
1 medium tart red or green apple, cored and sliced
1 tbs cornstarch
1 tbs water
hot cooked rice

In a large skillet, combine wine, chicken broth, apple juice,
peppercorns, poultry, seasoning, garlic, salt and nutmeg. Bring to
boiling. Meanwhile, rinse chicken, pat dry. Carefully add chicken
to boiling mixture. Reduce heat, simmer, covered for 10min. Add
apples and simmer, covered 5 to 10 min or more or untill chicken is
no longer pink. Transfer chicken and apples from cooking liquid to
serving platter, cover and keep warm. Combine cornstarch and
water. Add to cooking liquid in skillet. Cook and stir over medium
heat until thickened and bubbly. Cook and stir 2 min. Pour sauce
over chicken and apples. Serve over rice.

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Quotes Chicken Recipes

Famous Recipes - Whole Wheat Banana Bread

Whole Wheat Banana Bread

1 1/4 cups flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/4 cup purtian oil
1 egg
1 cup mashed ripe banana's(2 medium)
1 tsp vanilla extract
vegetable cooking spray

Combine first 4 ingriedients in a small bowl, stir well and set
aside. Combine sugar and oil in an medium mixing bowl beat at
medium speed 2 min or until well blended. Add egg, beat until light
and lemon colored. With a mixer running at low speed, add flout
minture alternately with banana, beginning and ending with flour
mixture. Blend well after each addition. Stir in vanilla. Pour
batter into an 8x4x2" loaf pan coated with cooking spray, bake at
350 degrees for 45 min or until a wooden pick inserted in center
comes out clean. Cool 15 min in pan on a wire rack. Remove from
pan and let cool completely on wire rack.

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Quotes Chicken Recipes

Famous Recipes - Grandma's Chicken Fried Steak with Pan Drippings Cream Gravy

Grandma's Chicken Fried Steak with Pan Drippings Cream Gravy Serves 4 to 5

*Chicken-fried steak* is beef, usually round steak, tenderized, then dipped
in a mixture of egg and milk. Country fried steak is another name for the
dish, often made without the egg batter. Just dredge in seasoned flour,
without the egg coating. The dish is known as chicken fried steak because of
the similar cooking method to fried chicken.

This recipe calls for cube steaks, but a good round steak will also do. Just
ask your local butcher to run them through the tenderizer. You can tenderize
them yourself with a mallet. (A suggested method is listed below for you.)

4 cube steaks, tenderized beef cutlets. (Follow Safe Food Handling
Instructions)
OR, that you've tenderized yourself (see next step)
Cut a 1-1/2 to 2 pounds round steak into 4 or 5 serving-size portions.
Place the cut pieces between sheets of plastic wrap or wax paper.
On a strong surface, pound with a meat mallet until thin and tender.
1 large fresh egg, beaten, for dip.
1/4 cup of fresh milk for dip, check the expiration date.
1 1/2 cups, all purpose flour.
Cooking oil or melted shortening, as required.
1/2 teaspoon salt, plain or iodized.
1/2 teaspoon freshly ground black pepper.
1/4 teaspoon Paprika.
1 cup of fresh milk, (room temperature) for pan gravy.
1/2 to 3/4 cup of water, for pan gravy.

1. Beat together the egg and milk mixture and set aside.
2. Mix together the salt, black pepper, and paprika and sprinkle on
both sides of beef cutlets. Add leftover spice mixture to the flour.
3. Dredge the chicken fried steak cutlets in flour, seasoned with
salt, pepper, and paprika, shaking off the excess flour.
4. Then dip each cutlet in the egg and milk mixture, then back into
the seasoned flour. (Your hands are going to get messy at this point in the
recipe, or use a pair of metal cooking tongs.)
5. Set the coated cutlets aside on a piece of waxed paper. HINT: Save
the extra seasoned flour for the gravy.
6. Heat the cooking oil in a large cast-iron or other heavy skillet
over medium-high heat for a few minutes. Oil should be about a half-inch
deep in the pan. Check the temperature with a drop of water; if it pops and
spits back at you, it's ready for the chicken fried steak cutlets.
7. With a long-handled tong or a fork, carefully place each chicken
fried steak cutlet into the hot oil. *Cooking Caution:* Protect
yourself from the popping grease that may result when the moist cutlet
enters the hot oil.
8. Fry cutlets on both sides, for about 2 to 3 minutes per side,
turning once, until goldish brown.
9. Reduce the heat to low, cover skillet and cook 4 or 5 minutes more,
or until cutlets are cooked through.
10. Drain the hot cutlets on paper towels. Keep the chicken fried
steak cutlets warm, while preparing the tasty pan gravy.

*Pan Drippings Cream Gravy*

After the chicken fried steak cutlets are removed from the pan, pour off the
oil through a strainer. Leave about 1/2 cup pan drippings in the bottom of
the skillet. Also keep as many of the browned bits from the seasoned
coating, in the pan as possible. Return any browned cracklings from the
strainer to the skillet before starting the gravy. Heat the oil over medium
heat until hot.

Sprinkle slowly, 3 tablespoons of the seasoned leftover flour, from the
chicken fried steak recipe, into the hot oil. Stir with a kitchen spoon,
until the flour is lightly browned.

Gradually whisk in the cup of milk and a 1/2 cup of water, stirring
constantly and mashing out any lumps. Lower heat, and gravy will begin to
thicken. Continue cooking and stirring a few minutes until gravy reaches
your desired thickness. Check the gravy seasoning. Add salt and pepper
according to your taste.

Serve the chicken fried steak with mashed potatoes, your favorite garden
vegetable, and corn bread, or biscuits. Serve the pan gravy by pouring over
the chicken fried steak. Any extra gravy, can be mopped up with the
biscuits. Enjoy this tasty dish with your family and friends.

*Gravy Cooking Note:*
Gravy making is the personal preference of the person doing the cooking...!
Cream gravy is supposed to be thick, but if you think it's too thick, add
more liquid, until you like it. Adjust the gravy seasonings to taste. It's
that simple.

Return all vegetable and kitchen preparation scraps to your compost area.
Recycle to our earth...!

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Pollo con Calabaza y Elote

Pollo con Calabaza y Elote 1 1/2 to 2 lb. Boneless Chicken Breasts
1 Tbsp. Cooking Oil
1 Tsp. Garlic Powder
1/2 Tsp. Ground Cumin
1/4 Cup Onion, Chopped
1/4 Cup Green Bell Pepper, Chopped
Salt and Pepper to taste
1 Large Tomato, cut in wedges
1 Medium Zucchini, cut in 1/4 inch cubes
2 Small Yellow Squash, cut in 1/4 inch cubes
1 1/2 to 2 Cups Water
1 8 oz Can Tomato Sauce
1 16oz Can Whole Kernel Corn, drained
1 Tbsp. Flour
Boil chicken in a pan or large pot for 10 to 15 minutes until tender, drain and slice chicken into bite size pieces.

Brown chicken in oil. Stir in garlic powder, cumin, onions, green bell peppers, salt and pepper and cook covered for 2 minutes.

Stir in zucchini, yellow squash, water, tomato sauce, and tomato wedges. Reduce to medium heat and cook covered for 10 minutes.

Add corn and flour. Continue to cook covered until zucchini and yellow squash are tender, stirring occasionally. About 10 to 12 minutes

Serves 4 to 6.
Excellent with frijoles, guacamole and corn tortillas.

Patricia S.
Lindale, Texas, USA
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Quotes Chicken Recipes

Famous Recipes - British Tomato and Stilton Soup



Tomato and Stilton Soup

3 lbs (1.5 Kg) ripe tomatoes, peeled, quartered, and seeded,
or 2 cans (15 oz, 425 g each) tomatoes, drained
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) olive oil
1 leek, chopped
1 carrot, chopped
Salt and freshly ground pepper to taste
4 cups (1 L) chicken stock
4 oz (110 g) Stilton or other blue cheese, crumbled
1/4 cup (60 ml) half-and-half, heavy cream, or milk
Chopped fresh basil for garnish

Place the tomatoes in a baking dish in a single layer, sprinkle
with the garlic, and bake in a preheated 400F (200C) oven for 40
minutes. Meanwhile, heat the oil in a large pot over moderate heat
and saute the leek, carrot, salt, and pepper until tender but not
brown, about 10 minutes. Stir in the tomatoes and chicken stock
and bring to a boil. Reduce the heat and simmer covered for 20
minutes. Add the blue cheese and half-and-half and puree in batches
in an electric blender or food processor. Reheat the soup if needed
and serve garnished with chopped fresh basil. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - ISO "Roasted Corn" recipe

I am searching for a recipe for what they call as "roasted corn". It is served at the small cafe in my office building and just love it. It is like creamed corn meets roasted corn on the cob with a little spice to it. I have a feeling that there might be chiles in there, along with caramelized onions. I tried to duplicate it at home, but can't figure out how to get the roasted corn to be creamy like creamed corn. Any help would be greatly appreciated.
Thanks,
Ella


---------------------------------

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Quotes Chicken Recipes

Famous Recipes - White-Chocolate Cherry Shortbread



White-Chocolate Cherry Shortbread

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely
chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to
drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut
in the butter until mixture resembles fine crumbs. Stir in drained
cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond
extract and, if desired, food coloring. Knead mixture until it forms a
smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an
ungreased cookie sheet. Using the bottom of a drinking glass dipped in
sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set.
Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and
let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and
the shortening. Cook and stir over low heat until melted. Dip half of
each cookie into chocolate, allowing excess to drip off. If desired,
roll dipped edge in nonpareils and/or edible glitter. Place cookies on
waxed paper until chocolate is set. Makes about 60.

To Store: Layer cookies between waxed paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze for up to 3
months.

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Quotes Chicken Recipes

Famous Recipes - Chicken and Roasted Pepper Sandwiches

_______________________________________

Chicken and Roasted Pepper Sandwiches

Ingredients 1/4 cup olive oil 4 teaspoons red wine vinegar 1 tablespoon snipped fresh thyme 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 4 skinless, boneless chicken breast halves 4 1-inch bias-cut slices Italian bread 1/4 cup semisoft cheese with herbs or semisoft goat cheese (chevre) 1 cup roasted red sweet peppers (about one 7-ounce jar), cut into strips 1/2 cup fresh basil, watercress, or baby spinach leaves

Directions 1. For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside.

2. Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.

3. Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170¿ degrees F). For a covered grill, allow 3 to 4 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.

4. Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted. For a covered grill, allow 1 to 2 minutes. For an uncovered grill, allow 2 to 4 minutes, turning once halfway through grilling. Remove bread from grill.

5. To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches.

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Quotes Chicken Recipes

Monday, August 28, 2006

Famous Recipes - Chocaroon Pie



Chocaroon Pie

Ingredients
3 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
3 eggs
3/4 cup sugar
1/2 cup flour
1 teaspoon vanilla extract
2/3 cup sweetened condensed milk
2-2/3 cups sweetened flaked coconut

Directions
1. Heat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick
spray.

2. Melt chocolate and butter in a small saucepan over low heat. Stir
together eggs, sugar, flour and vanilla and add to chocolate mixture.
Pour into prepared pie plate.

3. Combine sweetened condensed milk and coconut. Spoon over chocolate
mixture leaving a 1/2- to 1-inch border. Bake at 350 degrees F for 35 to
40 minutes, until center is firm but still a little moist. Cool
completely on wire rack. Makes 10 servings.

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Quotes Chicken Recipes

Famous Recipes - Egg-Corn Pudding



Egg-Corn Pudding

Ingredients
1/4 pound sliced bacon (about 4 slices)
4 eggs
1/2 cup heavy cream
3 tablespoons cornstarch
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/8 teaspoon cayenne
4 scallions, trimmed and chopped
1 can (15.25 ounces) whole corn kernels, drained
1 can (14.75 ounces) creamed corn
1/2 cup shredded sharp cheddar
Maple Syrup

Directions
1. Heat oven to 350 degrees F. Coat 8-inch square glass baking dish with
nonstick cooking spray.

2. In medium-size skillet, cook bacon until crisp, about 4 minutes.
Transfer to paper towels to drain. Crumble.

3. In large bowl, whisk together eggs, heavy cream, cornstarch, sugar,
vanilla, salt and cayenne until smooth. Stir in crumbled bacon,
scallions, whole corn kernels and creamed corn. Pour into prepared pan.
Sprinkle cheese over top.

4. Bake in 350 degree F oven 50 minutes or until knife inserted in
center comes out clean and top is golden. Let stand 10 minutes. Serve
with maple syrup. Makes 6 servings.

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Quotes Chicken Recipes

Sunday, August 27, 2006

Famous Recipes - red, red sweet potatoes and Irish potatoes

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Quotes Chicken Recipes

Famous Recipes - Simplest Salsa


Simplest Salsa

3 large, very ripe tomatoes, diced

1 small jalapeno pepper, minced

1 medium red onion, chopped

1 clove garlic, minced

1/2 cup fresh cilantro, chopped

4 limes, squeezed (about 1/2 cup juice)

Mix all ingriedients together, cover and chill. Serve with chips,
French bread, seafood or chicken.

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Quotes Chicken Recipes

Famous Recipes - Iced Yellow Tomato Soup


Iced Yellow Tomato Soup

2 14 1/2 oz cans reduced sodium chicken broth

5 medium yellow tomatoes, peeled, seeded and cut up

1 large yellow sweet pepper

2 to 3 yellow banana peppers, seeded and cut up

4 cloves garlic, chopped

1/2 small onion, chopped

1 small roma tomato, peeled, seeded and diced

fresh whole chives

In a food processor bowl or blender container combine half of the broth,
tomatoes, sweet pepper, banana pepper, garlic and onion. Cover and
process or blend mixture until smooth. Repeat with other half.
Transfer soup to bowl. Chill, covered, for 4 hours. Top with dices of
Roma tomatoes and garnish with whole chives, if desired. Makes 8 side
dish servings.

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Quotes Chicken Recipes

Famous Recipes - Pasta Delight


Pasta Delight

1 (1 lb) pakage rotini, uncooked

1 package new england company cooked shrimp

1 (10 oz) package frozen peas, thawed and drained

1 large tomato, seeded and chopped

1 cup chopped celery

1/3 cup sliced green onions

1 cup bottled cucumber salad dressing

1 tsp prepared horseradish

1/2 tsp seasoned salt

1 cup torn lettuce

Prepare rotini according to package directions, drain. Prepare shrimp
according to package directions, drain well. In a large bowl, combine
rotini, shrimp, peas, tomato, celery and green onions. In a small bowl,
blend salad dressing, horseradish and seasoned salt. Add to salad
mixture, toss to coat. Cover, chill thoroughly. Add lettuce before
serving, toss gently. Refrigerate leftovers.

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Quotes Chicken Recipes

Famous Recipes - Hot Fudge Sauce


Hot Fudge Sauce

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla. Cook and stir constantly until thickened,
about 5 min. Serve warm over ice cream. Refridgerate leftovers.

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Quotes Chicken Recipes

Famous Recipes - Peach-a-berry Cobbler


Peach-a-berry Cobbler

1 cup flour

1/2 cup granulated sugar

1 1/2 tsp baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tbs cornstarch

1/2 cup cold water

3 cups sliced fresh peaches

1 cup fresh blueberries

1 tbs butter

1 tbs lemon juice

2 tbs coarse granulated sugar

1/4 tsp ground nutmeg or cinnamon

vanilla ice cream

For topping: Stir together flour, 1/2 cup granulated sugar and baking
powder. Add milk and 1/4 cup butter, all at once. Stir until smooth.
For filling: In a medium saucepan, stir together brown sugar and
cornstarch, stir in water. Add peaches and blueberries. Cook and stir
over medium heat until thickened and bubbly. Add 1 tsp butter and lemon
juice, stir until butter melts. Pour into a 1 1/2 quart ungreased
casserole dish. Spoon topping in mounds over hot filling. Spread
evenly over filling. Sprinkle with a mixture of 2 tbs coarse sugar and
nutmeg or cinnamon. Place on a shallow baking pan in oven. Bake
cobbler in a 350 degree oven for about 35 min or until bubbly and a
toothpick inserted into crust comes out clean. Serve warm with ice
cream.

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Quotes Chicken Recipes

Saturday, August 26, 2006

Famous Recipes - Pork and Cashew Stir-Fry



Pork and Cashew Stir-Fry

2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 ml) pork tenderloin, thinly sliced
2 Tbs (30 ml) soy sauce
2 carrots, thinly sliced
1 green bell pepper (capsicum), cored, seeded, and
thinly sliced
1/2 cup (125 ml) roasted unsalted cashews
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) cornstarch (cornflour) mixed with
3 Tbs (45 ml) cold water
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1-2 scallions (spring onions), green and white parts, thinly
sliced for garnish

Heat the oil in a wok or large heavy skillet over high heat and
saute the pork, stirring constantly, until lightly browned, about 3
minutes. Add the soy sauce and carrots and cook covered for 3
minutes. Add the green pepper and cashews and stir-fry for 3
minutes. Add the brown sugar and cornstarch mixture and stir
until the sauce thickens and is no longer milky. Adjust seasoning
with salt, pepper, and optional hot pepper flakes, and serve
immediately, garnished with chopped scallions. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Maple Walnut Pie



Maple Walnut Pie

2 Tbs (30 ml) butter
1/4 cup (60 ml) all-purpose flour
1 cup (250 ml) maple syrup
1/2 cup (125 ml) water
3/4 cup (180 ml) walnut halves or pieces
An 8- or 9-inch (20 or 23 cm) pastry pie crust
Sweetened whipped cream for garnish (optional)

Melt the butter in a small saucepan over moderate heat and stir
in the flour. Cook, stirring constantly, until the flour is light golden
brown. Add the maple syrup and water and cook, stirring constantly,
until the mixture comes to a boil. Allow to cool for 10 minutes and
stir in the walnuts. Pour into the pie shell and bake in a preheated
350F (180C) oven until the filling is set and the crust is golden
brown, 35 to 40 minutes. Cool on a wire rack and serve garnished
with whipped cream if desired. Serves 6 to 8.

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Quotes Chicken Recipes

Famous Recipes - Chili-Pasta Skillet



Chili-Pasta Skillet

Ingredients
1 pound lean ground beef
3/4 cup chopped onion
1 15- or 15.5-ounce can red kidney beans, black beans, or red beans,
rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1/2 cup dried elbow macaroni (2 ounces)
1 4-ounce can diced green chili peppers, drained
2 to 3 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 cup shredded Monterey Jack or cheddar cheese (2 ounces)

Directions
1. In a large skillet cook meat and onion until meat is brown and onion
is tender. Drain off fat.

2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni,
chili peppers, chili powder, and garlic salt. Bring to boiling; reduce
heat. Simmer, covered, about 20 minutes or until macaroni is tender,
stirring often. Remove skillet from heat; sprinkle mixture with cheese.
Cover and let stand about 2 minutes or until cheese is melted. Makes 6
servings.

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Quotes Chicken Recipes

Friday, August 25, 2006

Famous Recipes - Fun desserts

Table of Contents:

Chelsea Chocolate Bread Pudding Honey Nut Banana Splits Basic Virginia Fudge Golden Nugget Cookies

_______________________________________

Chelsea Chocolate Bread Pudding

Ingredients: 8 Croissant Slices (Or 8 slices of any full grained bread) 2 c Milk 2 T Butter 2 T Brown sugar 4 oz (4 sq.)Bittersweet Chocolate 1/4 c Strong Coffee 1 c Raisins 4 Eggs

Directions: Butter an 8 X 8 inch casserole dish, lay bread slices flat in dish. Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and raisins; bring back to a boil. Pour over bread slices. Beat eggs with 1/2 cu. milk and pour over mixture. Refrigerate and let soak for 2hrs. Bake in 350F oven, covered, 45 minutes.

Serve warm with whipped cream and/or shaved chocolate.

_______________________________________

HONEY NUT BANANA SPLITS

4 ripe bananas 1 cup chunky peanut butter 2 pints vanilla ice cream ** 4 tablespoons honey, eyeball it 1 teaspoon ground cinnamon 1 canister whipped cream ** 1 package (2-ounce pouch) chopped nut topping, available on baking aisle **

Peel and slice the banana down the center lengthwise and place in dessert boats or bowls. Place peanut butter in a small pan and melt gently over low heat. Scoop vanilla ice cream into bowls or boats on top of bananas, 2 scoops per sundae. Top 1 scoop of ice cream with melted peanut butter sauce, the other with a drizzle of honey and a sprinkle of cinnamon, use about 1 tablespoon of honey per dessert. Garnish sundaes with whipped cream and chopped nut topping. Serves 4. **My variations are as follows: Instead of vanilla ice cream I sometimes use Butter Pecan ice cream and instead of the nut topping I will toast 1/4 to 1/2 cup chopped pecans and use over the top. Also, I don't usually add the whipped cream, as I prefer the 'pure' taste of the ice cream. _______________________________________

Basic Virginia Fudge

1 Lb Confectioner’s Sugar 1/2 Stick Butter 1/2 Cup Milk 1 Cup Creamy Peanut Butter 1 Jar (7 oz) Marshmallow Crème

Butter 9 x 9-inch pan and set aside.

In saucepan, combine sugar, butter and milk; bring to boil and continue to boil for 3 minutes. Stir in peanut butter and marshmallow crème; mix thoroughly.

Pour into prepared pan and cool. _______________________________________

Golden Nugget Cookies

1-1/2 Cups All-purpose Flour 1 tsp Baking Powder 1/4 tsp Salt 1/2 Cup Shortening 1/2 Cup Nuts, chopped 1 Large Egg 2 Tbs Orange Juice 2 Tbs Grated Orange Rind 1-1/2 tsp Sugar

In mixing bowl, combine flour, baking powder and salt (best if sifted); cut with shortening until crumbly. Add the rest of the ingredients and mix well.

Roll into walnut-sized balls and place 2-inches apart on baking sheet.

Bake at 375 degrees for 12 to 15 minutes. _______________________________________

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Quotes Chicken Recipes

Famous Recipes - Saurkraut Recipes -

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Quotes Chicken Recipes

Re: Famous Recipes - A few recipes to try

Glad you liked them - let us know if it turned out good.

Jim

----- Original Message -----
From: Trudyderst@aol.com
To: world-famous-recipes@yahoogroups.com
Sent: Friday, August 25, 2006 12:14 PM
Subject: Re: Famous Recipes - A few recipes to try

Hey, Thanks........those recipes are great,
I can't wait to try the Georgia Cracker salad.




~TRUDY~

Live simply,Love generously,Care deeply,Speak kindly,Forgive quickly..and
Leave the rest to God........

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Quotes Chicken Recipes

Re: Famous Recipes - A few recipes to try

Hey, Thanks........those recipes are great,
I can't wait to try the Georgia Cracker salad.




~TRUDY~

Live simply,Love generously,Care deeply,Speak kindly,Forgive quickly..and
Leave the rest to God........

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Quotes Chicken Recipes

Famous Recipes - Walnut Barley



Walnut Barley

1-1 1/2 cups (250-375 ml) barley, rinsed and drained
1-2 ribs celery, chopped
1/2-3/4 cups (125-180 ml) chopped walnuts
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Boil the barley in at least 4 cups (1 L) salted water until tender,
30 to 45 minutes. Drain and combine in a bowl with the remaining
ingredients. Serve warm, chilled, or at room temperature, garnished
with chopped parsley. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - A few recipes to try

Table of Contents:

Georgia Cracker Salad Stroganoff Steak Sandwiches Garden Harvest Skillet Turnip Puff Perfect Roast Beef Zucchini in BBQ or Plum Sauce Bread Machine Crusty Sourdough Bread Heavenly Chicken Pasta

===================================================== GEORGIA CRACKER SALAD

1 sleeve saltine crackers 1 large tomato, finely chopped 3 green onions, finely chopped 1 1/2 cups mayonnaise** 1 hard-boiled egg, finely chopped

Crush crackers. Mix all ingredients together and serve immediately. Serves 6.

_______________________________________

Stroganoff Steak Sandwiches

2/3 cup beer 1/3 cup cooking oil 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 2 pounds beef flank steak, (one inch thick) 2 tablespoons butter or margarine 1/2 teaspoon paprika 4 cups sliced onion 12 slices French bread, lightly toasted 1 cup sour cream 1/2 teaspoon prepared horseradish

Advance preparation: Combine beer, oil, salt, garlic powder, and pepper. Pour into 9x13 inch baking dish. Place steak in beer mixture. Cover and marinate overnight in refrigerator.

The next day: Drain steak; pat dry with paper towel. Broil steak 3 inches from heat till desired doneness (allow 5-7 minutes on each side for medium rare). Melt butter; blend in paprika and a dash of salt. Add onion; cook till tender. Thinly slice meat on the diagonal across grain.

For each sandwich, arrange meat over 2 slices of bread(open face style). Top with onions. Warm sour cream gently in microwave; stir in horseradish and spoon over onions. Sprinkle with additional paprika, if desired. Makes 6 sandwiches.

_______________________________________

Garden Harvest Skillet Makes 6 servings

2 Tbs Butter 1/2 Cup Green Bell Pepper, chopped 1/4 Cup Onion, diced 2 Cups Green Zucchini, sliced 2 Tomatoes, chopped 1 Dash Tabasco Sauce, optional 1/2 tsp Cayenne, optional 1 Cup Frozen Whole Kernel Corn, thawed and drained 4 Oz Shredded Cheddar Cheese Salt & Pepper, to taste

In a medium-size skillet, sauté pepper and onion about 5 minutes or until soft. Add zucchini, tomatoes, sauce and chili (if desired). Cover and cook over medium heat, about 10 minutes, or until zucchini is tender.

Stir in corn, cheese, salt and pepper; continue to cook about 5 minutes or until cheese is melted. Reduce heat, continue to cook about 5 minutes or until thickened. _______________________________________

TURNIP PUFF

6 cups cubed turnips 2 T. butter (melted) 2 eggs, beaten 3 T flour 1 T. brown sugar 1 t. baking powder 1/4 t. nutmeg 1/2 cup fine breadcrumbs salt and pepper to taste

Cook turnips until tender, drain and mash (by hand). Add butter and eggs and beat well. This can be done the day ahead). Combine flour, sugar, baking powder, seasonings and nutmeg. stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top. Bake at 375 for 25 minutes or until light brown on top.

_______________________________________

PERFECT ROAST BEEF

1 or more boneless roast beef - any size - at room temperature

Preheat oven to 500 degrees F. Put beef in roasting pan(s) and insert into oven quickly. Bake for 5 minutes per pound, including weight of all roasts. (Example: bake 5 pound roast for 25 minutes; a 5 pound roast and a 6 pound roast would bake for 55 minutes, etc.) Leaving roast in oven turn off heat. Do not open oven door, do not peak for at least 2 hours. At the end of this time take out your roast. When you slice it, it will be well done at the ends and rare in the middle - a perfect roast.

_______________________________________

Zucchini in BBQ or Plum Sauce

4 cups (500g 1 lb) zucchini grated 1 medium Onion chopped 3/4 cup Celery thinly sliced 1 medium carrot grated 1 Green Capsicum(Bell Pepper) cut in strips 1 cup frozen corn kernels 1/4 cup Oil 1/3 cup BBQ or Spicy Plum sauce 1 Tbsp chilli sauce 2 tsps prepared Mustard 1/4 tsp Basil 1/4 tsp Salt 1/8 tsp Pepper 3 tomatoes cut in wedges

Sauté first 6 ingredients in hot oil in a large skillet for 5 minutes, Stirring occasionally.

Stir in sauces, mustard, basil, salt, and pepper. Add Tomato wedges; cook 5 minutes.

_______________________________________

Bread Machine Crusty Sourdough Bread

Makes 1 loaf (1 1/2 pounds), 12 slices

1 cup Sourdough Starter (See Below) 1/2 cup water 3 cups bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 teaspoon bread machine or quick active dry yeast

1. Make Sourdough Starter at least 1 week before making bread. Stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up). 2. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 3. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Did You Know... Sourdough starter was the only leavening pioneers had to make breads, biscuits and pancakes. Each evening, starter was removed from the crock and set "to work" for the next day's bread. A little of the "sourdough" was returned to the crock the next day to ferment and be ready for the next time.

Sourdough Starter 1 1/2 teaspoons bread machine or quick active dry yeast 4 cups lukewarm water (105°F to 115°F) 3 cups Gold Medal® all-purpose flour or Better for BreadT bread flour 4 teaspoons sugar

1. Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl with tight-fitting lid. Refrigerate until ready to use. Care of Sourdough Starter: Use Sourdough Starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup Gold Medal® all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use.

1 Serving: Calories 165 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 300 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g); Protein 5 g Exchanges: 2 Starch

_______________________________________

Heavenly Chicken Pasta Makes 4 servings

3 Chicken Breast Halves, boneless and skinless 1 Large Vidalia Onion, coarsely chopped 1 Can (4 oz) Sliced Mushrooms, drained 1/4 Cup All-purpose Flour 1 Tbs Seasoned Salt 1/2 tsp Seasoned Pepper 1 Can Chicken broth 1 tsp Chicken Bouillon Granules 1/2 Cup Water 2 Tbs Butter 1/4 Cup Parmesan Cheese 3 - 4 Oz Cooked Angel Hair Pasta (or your favorite)

Mix flour, salt and pepper together in large zip-top bag. Cut chicken across grain into 1/2-inch strips, toss in seasoned flour till covered. Layer in 9 x 13-inch baking pan, in single layer; top with onion, then mushrooms. Combine chicken broth, granules and water; gently pour over floured chicken. Dot with Butter.

Bake at 350 degrees for about 35 - 40 minutes. Meanwhile, cook pasta according to directions, drain and keep warm.

Remove chicken/onion mixture from baking dish with slotted spoon and add to pasta. Pour liquid into small saucepan. Mix 3 tablespoons flour with water, add to liquid and cook till thickened. Add Parmesan, mix well. Pour over pasta mixture, gently stir and serve. _______________________________________

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Quotes Chicken Recipes

Thursday, August 24, 2006

Famous Recipes - Gooey Pecan Twists



Gooey Pecan Twists

Ingredients
1/2 cup warm water (105 degree F to 115 degree F)
2 packages active dry yeast
1 cup milk
1 cup sugar
6 tablespoons butter or margarine
1/2 teaspoon salt
6 to 6-1/2 cups all-purpose flour
3 beaten eggs
2/3 cup chopped pecans
1/2 cup packed brown sugar
1/3 cup sifted powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1 recipe Powdered Sugar Glaze (see recipe below)

Directions
1. In a large mixing bowl, stir together water and active dry yeast. Set
aside for 5 to 10 minutes or until mixture is foamy.

2. Meanwhile, in a saucepan, heat and stir sugar, milk, the 6
tablespoons butter, and the salt until warm (120 degree F to 130 degree
F) and butter almost melts.

3. Add about half of the flour, the milk mixture, and eggs to yeast
mixture. Beat with electric mixer on low speed for 30 seconds, scraping
sides of bowl constantly. Beat on high speed for 3 minutes. Using a
spoon, stir in as much of the remaining flour as you can.

4. Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that's smooth and
elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly
greased bowl; turn once to grease surface. Cover; let rise in a warm
place until double (about 1 hour).

5. For filling, in a bowl, stir together pecans, brown sugar, powdered
sugar, and cinnamon. Set aside.

6. Punch dough down. Divide into fourths. Working with 2 portions at a
time, roll each into a 12x9-inch rectangle. Brush one dough rectangle
with half of the melted butter; sprinkle with half of the filling. Place
second dough rectangle on top of first. Moisten and pinch edges
together. Cut stack crosswise into 1-inch slices.

7. To shape, twist each strip a few times and tie in a loose knot,
leaving 2 long ends. Tuck top end under roll. Bring bottom end up and
tuck into center of roll. Place on a greased baking sheet. Repeat with
remaining dough, melted butter and filling. Cover; let rise until double
(50 minutes).

8. Bake in a 375 degree F oven for 15 minutes or until rolls are golden.


9. Prepare Powdered Sugar Glaze. Drizzle or brush rolls with glaze while
still warm. Makes 24 twists.

Powdered Sugar Glaze: In a bowl, combine 1-1/2 cups sifted powdered
sugar and 1 teaspoon vanilla. Stir in enough milk (about 2 tablespoons)
for a glaze.

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Quotes Chicken Recipes

Famous Recipes - Ham Balls in Barbecue Sauce



_______________________________________

Ham Balls in Barbecue Sauce

Ingredients
2 eggs, beaten
1-1/2 cups soft bread crumbs (2 slices)
1/2 cup finely chopped onion (1 medium)
2 tablespoons milk
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
12 ounces ground cooked ham
12 ounces ground pork or ground beef
3/4 cup packed brown sugar
1/2 cup ketchup
2 tablespoons vinegar
1 teaspoon dry mustard

Directions
1. In a large bowl combine eggs, bread crumbs, onion, milk, 1 teaspoon
mustard, and the pepper. Add ground ham and ground pork; mix well. Shape
into 12 balls, using about 1/3 cup mixture for each. Place ham balls in
a lightly greased 2-quart rectangular baking dish.

2. In a bowl combine brown sugar, ketchup, vinegar, and remaining 1
teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs.

3. Bake, uncovered, in a 350 degree F oven about 45 minutes or until
done (an instant-read thermometer inserted into meatballs should
register 160 degrees F). Transfer meatballs to a serving platter to
serve.

4. Makes 6 servings

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Famous Recipes - Warm Peach and Blueberry Sauce



_______________________________________

Warm Peach and Blueberry Sauce

Ingredients
2 tablespoons butter
3 medium peaches, peeled, pitted, and chopped
2 tablespoons packed brown sugar
1 cup blueberries
1 teaspoon finely shredded lemon peel
1 tablespoon brandy or amaretto (optional)

Directions
1. In a medium skillet, heat butter over medium heat just until melted.
Add peaches and brown sugar. Cook about 3 minutes or until mixture
begins to bubble, stirring occasionally.

2. Stir in blueberries and lemon peel and continue cooking about 3
minutes or until fruit is just heated through. Stir in brandy or
liqueur, if you like. Makes 2-1/2 cups sauce (8 servings).

Serving Suggestion: Serve warm over ice cream, spoon over pancakes for
brunch, or ladle over crepes, pound cake, gingerbread, or scones.

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Famous Recipes - New Orleans-Style Muffuletetta


___

New Orleans-Style Muffuletta

Ingredients
1/2 cup coarsely chopped pitted ripe olives
1/2 cup chopped pimiento-stuffed green olives
1 tablespoon snipped fresh parsley
2 teaspoons lemon juice
1/2 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 clove garlic, minced
1 16-ounce loaf ciabatta or unsliced French bread
6 lettuce leaves
3 ounces thinly sliced salami, pepperoni, or summer sausage
3 ounces thinly sliced cooked ham or turkey
6 ounces thinly sliced provolone, Swiss, or mozzarella cheese
1 or 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground pepper

Directions
1. In a small bowl combine the ripe olives, green olives, parsley, lemon
juice, and oregano. Cover and chill for 4 to 24 hours.

2. Meanwhile, stir together olive oil and garlic. Horizontally split
loaf of bread and hollow out inside of the top half, leaving a
3/4-inch-thick shell.

3. Brush the bottom half of the bread with olive oil mixture. Top with
lettuce, meats, cheese, and tomato slices. Sprinkle tomato slices with
pepper. Stir olive mixture. Mound atop tomato slices. Add top of bread.
To serve, cut into six portions. Makes 6 sandwiches.

Italian-style Muffuletta: Prepare as above, except omit the olives,
parsley, lemon juice, and oregano and omit step 1. Drain a 16-ounce jar
of pickled mixed vegetables, reserving the liquid. Chop the vegetables,
removing any pepperoncini stems if present. In a medium bowl combine
chopped vegetables; 2 tablespoons of the reserved liquid; 1/4 cup
chopped pimiento-stuffed green olives and/or pitted ripe olives; 1 clove
garlic, minced; and 1 tablespoon olive oil. Assemble sandwich as above,
spooning the pickled vegetable mixture atop the tomato slices.

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Quotes Chicken Recipes

Famous Recipes - Curried Chicken Salad Waffle Sandwiches

Curried Chicken Salad Waffle Sandwiches

Prep Time: 30 min ; Start to Finish: 30 min
*Makes:* 4 sandwiches Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=41234','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*A new style of curried chicken salad is sandwiched between a new style of
bread - biscuits cooked in the waffle maker!*

1can (16.3 oz) Pillsbury(r) Grands!(r) Butter Tastin'(r) Flaky Layers
refrigerated biscuits 3cups cubed cooked chicken (about 1 lb) 1/2cup finely
chopped, peeled jicama 1/2cup finely chopped celery 1/2cup chopped cashews
1/3cup mayonnaise or salad dressing 2teaspoons Dijon mustard 1teaspoon curry
powder 1container (6 oz) Yoplait(r) Original 99% Fat Free lemon burst yogurt
Salt and pepper, if desired 4cups mixed salad greens

* 1 .* In large bowl, mix chicken, jicama, celery and cashews. In small
bowl, mix mayonnaise, mustard, curry powder and yogurt. Pour mayonnaise
mixture over chicken mixture; gently toss to coat. Add salt and pepper to
taste. * 2 .* Heat Belgian or regular waffle maker (to make 2 or 4 waffle
sections at a time). Separate dough into 8 biscuits; press or roll each into
4-inch round. Depending on size of waffle maker, place 2 to 4 biscuit rounds
at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1
to 2 minutes. * 3 .* Spoon and spread 1 cup chicken mixture onto each of 4
waffles; top with remaining waffles. Cut sandwiches in half; place 2 halves
on each individual plate. Serve with mixed salad greens.

*
High Altitude (3500-6500 ft):* No change.
--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Stuffed Crust Pizza Snacks

Stuffed Crust Pizza Snacks

Prep Time: 25 min ; Start to Finish: 50 min
*Makes:* 48 appetizers Nutrition
Information<javascript:popUp('/recipes/shownutrition.aspx?rid=12341','print','dependent=yes,height=400,width=400,scrollbars=yes,hotkeys=no');>

*Make fresh pizza snacks at home! Refrigerated dough makes it easy!*

2(13.8-oz.) cans Pillsbury(r) Refrigerated Pizza Crust 8oz. mozzarella
cheese, cut into 48 cubes 48slices pepperoni (3 oz.) 1/4cup olive or
vegetable oil 1 1/2teaspoons dried Italian seasoning 2tablespoons grated
Parmesan cheese 1(14-oz.) jar pizza sauce, heated

* 1 .* Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan
with nonstick cooking spray. Remove dough from both cans. Unroll dough;
starting at center, press out each dough rectangle with hands to form
12x8-inch rectangle. Cut each rectangle into 24 squares. * 2 .* Top each
square with cheese cube and pepperoni slice. Wrap dough around filling to
completely cover; firmly press edges to seal. Place seam side down with
sides touching in sprayed pie pans. * 3 .* In small bowl, combine oil and
Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle
with Parmesan cheese. * 4 .* Bake at 400°F. for 16 to 22 minutes or until
golden brown. Serve warm pizza bites with warm pizza sauce.
--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

[Non-text portions of this message have been removed]

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Quotes Chicken Recipes

Famous Recipes - Chicken Salad Filling

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Quotes Chicken Recipes

RE: Famous Recipes - Vanilla-Orange Kool-Aid Yogurt Float

This sounds absolutely yummy. I'm going grocery shopping tomorrow and
getting everything I need to make this at least daily - lol.

Thank you very much.

>From: "Kimberly :-)" <dahlsmomkimmie@gmail.com>
>Reply-To: world-famous-recipes@yahoogroups.com
>To: Ginas_Recipes@yahoogroups.com, familyhomeandgarden@yahoogroups.com,
>"Copycat-Recipe-Fanatics@yahoogroups.com"
><Copycat-Recipe-Fanatics@yahoogroups.com>,
>"Sara_Secerts_Moulton_Kitchen@yahoogroups.com"
><Sara_Secerts_Moulton_Kitchen@yahoogroups.com>,
>Sandra_Lee_Semi_HomeCooking@yahoogroups.com,
>Kimberlys_Kitchen_Recipe_Swap@yahoogroups.com,
>Rachael_Rays_In_The_Kitchen@yahoogroups.com,
>world-famous-recipes@yahoogroups.com
>Subject: Famous Recipes - Vanilla-Orange Kool-Aid Yogurt Float
>Date: Tue, 22 Aug 2006 11:58:35 -0400
>
>Vanilla-Orange Kool-Aid Yogurt Float
>
>This soda-fountain favorite is easy to make at home.
>
>
> Preparation Time: 5 minutes
>Makes: 4 (1 1/2-cup) servings
>
> 3/4 cup SPLENDA(r) No Calorie Sweetener, Granular or 18 SPLENDA(r) No
>Calorie
>Sweetener, Packets
>1 envelope Kool-Aid(r) Orange Flavor Unsweetened Soft Drink Mix
>1 (1-liter) bottle quart seltzer water, chilled
>2 cups reduced-fat vanilla frozen yogurt, divided
>
>
>
> 1. *COMBINE* SPLENDA(r) Granular or SPLENDA(r) Packets, KOOL-AID Soft
> Drink Mix, and 1 cup of the seltzer in a pitcher, stirring until
>SPLENDA(r)
> dissolves. Stir in remaining seltzer.
> 2. *POUR* 1 cup of the mixture into each of 4 tall glasses; top each
> serving with 1/2 cup of the frozen yogurt. Serve immediately.
>
>
>
>--
>Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
>LIved in CA where i met my hubby and lived there for 7 yrs..
>Lived again in AZ for 4 yrs
>LIved in NV for 5 yrs
>Now back home in the good ole heartland Midwest !! :-)
>
>
>[Non-text portions of this message have been removed]
>
>
>
>
>
>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/
>http://www.worldfamousrecipes.com/index.php/recipes/
>Yahoo! Groups Links
>
>
>
>
>
>

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Quotes Chicken Recipes

Wednesday, August 23, 2006

Famous Recipes - Tostada Pizza



_______________________________________

Tostada Pizza

Ingredients
1 pound lean ground beef
3/4 cup water
1 4-ounce can diced green chile peppers, drained
2 tablespoons taco seasoning mix
1 teaspoon chili powder
1 tablespoon cornmeal
1 13.8-ounce package refrigerated pizza dough
1 15-ounce can pinto beans, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions (4)
Bottled taco sauce (optional)

Directions
1. In a large skillet cook ground beef until brown. Drain off fat. Stir
in the water, chile peppers, taco seasoning mix, and chili powder. Bring
to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until
most of the liquid is gone.

2. Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and
sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet.
Bake for 5 minutes.

3. In a small bowl mash pinto beans with a fork. Spread beans over
partially baked dough to within 1/2 inch of edges. Spoon meat mixture
over beans. Bake, uncovered, 10 minutes more or until crust is just
golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until
cheese is melted. Top with lettuce, tomato, and green onions. Cut into
12 pieces. If desired, serve with taco sauce. Makes 6 servings.

Taco Pizza: Prepare as above, except add crushed tortilla chips or corn
chips to the toppings. In desired, serve with dairy sour cream.

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Quotes Chicken Recipes

Famous Recipes - Vanilla-Orange Kool-Aid Yogurt Float

Vanilla-Orange Kool-Aid Yogurt Float

This soda-fountain favorite is easy to make at home.

Preparation Time: 5 minutes
Makes: 4 (1 1/2-cup) servings

3/4 cup SPLENDA(r) No Calorie Sweetener, Granular or 18 SPLENDA(r) No Calorie
Sweetener, Packets
1 envelope Kool-Aid(r) Orange Flavor Unsweetened Soft Drink Mix
1 (1-liter) bottle quart seltzer water, chilled
2 cups reduced-fat vanilla frozen yogurt, divided

1. *COMBINE* SPLENDA(r) Granular or SPLENDA(r) Packets, KOOL-AID Soft
Drink Mix, and 1 cup of the seltzer in a pitcher, stirring until SPLENDA(r)
dissolves. Stir in remaining seltzer.
2. *POUR* 1 cup of the mixture into each of 4 tall glasses; top each
serving with 1/2 cup of the frozen yogurt. Serve immediately.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Tuesday, August 22, 2006

Famous Recipes - Pine Nut and Green Bean Salad



It is highly recommend you use a nice nut oil to dress this salad,
but if you don't have any a good olive oil will do just fine.

Pine Nut and Green Bean Salad

1 lb (450 g) green beans (haricots), trimmed
1 bunch (about 12) radishes, sliced
2 oranges, peeled and cut into segments (supremes)
1 bunch watercress
3 Tbs (45 ml) hazelnut, almond, or walnut oil
1 Tbs (15 ml) white wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) pine nuts, toasted

Cook the green beans in boiling salted water just until tender, 2
to 3 minutes. Drain and rinse under running cold water. Combine
the beans, radishes, orange segments, and watercress in a mixing
bowl. Whisk together the oil, vinegar, salt, and pepper and toss
with the other ingredients. Sprinkle with toasted pine nuts and serve
immediately. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Chocolate Chunk Banana Bread

Chocolate Chunk Banana Bread
[image: Desserts]
Makes: 18 (1/2 inch) servings
Preparation Time: 15 min.
Bake Time: 45 min.

2 cup all-purpose flour
1 cup SPLENDA(r) No Calorie Sweetener, Granular
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk
6 squares (3/4 package) BAKER'S* Semi-Sweet Baking Chocolate
1/2 cup chopped walnuts

1. *PREHEAT* oven to 350° F. Grease 9x5-inch loaf pan. Set aside.
2. *COMBINE* flour, SPLENDA(r) Granular, baking powder, baking soda, and
salt in a large bowl. Set aside. Coarsely chop baking chocolate bars.
3. *MIX* eggs, bananas, oil, and milk in a large bowl until well
blended. Add dry ingredients; stir until just moistened. Stir in chopped
chocolate and walnuts.
4. *POUR* into greased loaf pan.
5. *BAKE* for 45 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Sweet and Spicy Shrimp-- Recipes using SPLENDA

Recipes using SPLENDA(r) No Calorie Sweetener
[image: Main Dishes]
Sweet and Spicy Shrimp

Preparation Time: 10 minutes
Baking Time: 3-5 minutes
Serving Size: 4.5 ounces
Serves: 4

1/4 cup soy sauce
2 tsp. SPLENDA(r) Granular
2 tsp. cornstarch
1/2 tsp. crushed pepper
1/2 tsp. sesame or peanut oil
1 small onion, sliced
1 small, green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
3/4 lbs. uncooked, peeled, de-veined large shrimp, thawed if frozen

1. Mix soy sauce, SPLENDA(r) Granular, cornstarch and red pepper. Set
aside.
2. Heat vegetable oil in 10" skillet over medium-high heat. Cook
onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally,
until crisp-tender.
3. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring
occasionally, until shrimp are pink and firm and sauce is thickened.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Salmon-Sauced Pasta



_______________________________________

Salmon-Sauced Pasta

Ingredients
2-2/3 cups dried cavatappi or penne (8 ounces)
3 cups broccoli florets
1 small green or red sweet pepper, cut into bite-size strips
1/2 cup chopped onion (1 medium)
1 tablespoon butter or margarine
1 10-ounce container refrigerated alfredo pasta sauce
1/4 cup milk
1/8 teaspoon black pepper
3 ounces lox-style smoked salmon or 6 ounces deli-roasted chicken,
coarsely chopped
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill

Directions
1. Cook pasta according to package directions except add broccoli the
last 3 minutes of cooking. Drain; keep warm.

2. Meanwhile, for sauce, in a medium saucepan cook and stir sweet pepper
and onion in hot butter until tender. Stir in alfredo sauce, milk, and
black pepper; heat through. Gently stir in salmon and dill; heat
through. Serve sauce over hot pasta. Makes 4 servings.

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Quotes Chicken Recipes

Famous Recipes - Peach Streusel Pie



Peach Streusel Pie

Ingredients
Pastry for Single-Crust Pie (see recipe below)
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
5 cups sliced, peeled fresh or frozen peaches*
1 beaten egg
2 tablespoons whipping cream
1/3 cup all-purpose flour
1/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, cut up

Directions
1. Prepare pastry; set aside.

2. For filling: In a large bowl, combine 1/2 cup sugar, 1/4 cup flour,
and the nutmeg. Add peaches and toss gently until coated. In a small
bowl, combine egg and whipping cream. Pour over the peaches; toss gently
to combine. Transfer to pastry-lined pie plate.

3. For topping: In a small bowl, stir together 1/3 cup flour, 1/3 cup
sugar, and the cinnamon. Using a pastry blender, cut in butter until
mixture resembles coarse crumbs. Sprinkle evenly over top of pie. To
prevent over browning, cover edge of pastry with foil.

4. Bake in a 375 degree F oven for 25 minutes. Remove foil and continue
baking for 30 minutes more or until the topping is golden, and the
filling is bubbly. Cool on a wire rack. Chill to store. Makes 8
servings.

Pastry for Single-Crust Pie: In a large bowl, stir together1-1/4 cups
all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in
1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of
cold water over part of the mixture; gently toss with a fork. Push
moistened dough to the side of the bowl. Repeat moistening dough, using
1 tablespoon cold water at a time, until all the dough is moistened (4
to 5 tablespoons cold water total). Form dough into a ball. On a lightly
floured surface, use your hands to slightly flatten dough. Roll dough
from center to edge into a circle about 12 inches in diameter. To
transfer pastry, wrap it around the rolling pin. Unroll pastry into a
9-inch pie plate. Ease pastry into pie plate, being careful not to
stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry
to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp
edge as desired. Do not prick pastry.

*Note: If using frozen peaches, prepare as above, except let peach
mixture stand for 15 to 30 minutes before transferring to pie shell, or
until fruit is partially thawed, but still icy. Bake for 50 minutes with
foil, then 20 to 30 minutes or till golden and filling is bubbly.

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Quotes Chicken Recipes

Famous Recipes - Lumpia (Philippine Egg Rolls)

Lumpia (Philippine Egg Rolls)
Wrappers (Doilies)
3 cups flour
5 cups water, less 2 tablespoons
Salt, to taste

Filling
3/4 pound ground pork or beef
5 ounces raw shrimp, chopped
1 small onion, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (4 ounce) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 ounce) can bean sprouts, drained
1/2 cup raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil

Lumpia Sauce
2 cups pineapple juice
1 cup catsup
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2-inch cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire
whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a
little water if it is too thick. If the batter thickens as it sits, you may have to add
more water.

Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly
to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to
curl and pull away from the sides of the pan. Remove and place on clean, dry surface.
Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has
cooled.

Before filling, cut off excess batter to make a perfect circle.

To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off
grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot;
cook until carrot is almost tender. Stir in remaining ingredients except the egg white and
oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off
before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near
one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly.
Seal flap with a little egg white.

Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

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Quotes Chicken Recipes

Famous Recipes - Olongapo (Fried Rice)

Olongapo (Fried Rice)
2 cups cooked rice (white or brown)
Oil for stir fry
1 cup meat, any type cooked or raw
MSG
1 onion, chopped
Soy sauce
1 garlic clove, minced
1/2 cup celery, chopped
1/4 cup cilantro, chopped
2 to 3 whole green onions, chopped
1 egg, beaten

Add sufficient oil to stir fry in your wok or to cover the bottom of a frying pan. If the
meat is raw, add it to hot oil and stir fry until almost done. Add onions and garlic, stir
frying until onions are beginning to brown on the edges. Sprinkle a generous portion of
MSG across the entire surface of the oil, then add a serving spoon full of soy sauce. Be
careful. The soy sauce causes the oil to "pop" a bit. After the oil has calmed, add the
celery, cooking just a bit, still keeping it crunchy. Add the rice and stir gently. If you
constantly stir the rice, it will become mushy.

When rice is hot throughout, add cilantro, chopped green onion and beaten egg. Stir gently
until egg is done. Garnish with a bit more green onion if you like.

Serve with additional soy sauce. When you add the egg, you can also add fresh tomato bits,
mushroom slices and French-cut green beans.

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Quotes Chicken Recipes

Famous Recipes - Italian Antipasto Salad

Italian Antipasto Salad
Recipe courtesy Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Combine the first 8 ingredients in a large bowl. Toss with enough
vinaigrette to coat. Season the salad with salt and pepper, to taste, and
serve.

Yield: 6 to 8 servings
Prep Time: 15 minutes
Inactive Prep Time: none
Cooking Time: none

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper
Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine
running, gradually blend in the oil. Season the vinaigrette with salt and
pepper, to taste.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Famous Recipes - Mushroom Almond Pate



You can substitute walnuts, pecans, or hazelnuts for the almonds
in this recipe with excellent results.

Mushroom Almond Pate

4 Tbs (60 ml) butter
1 onion, chopped
1-2 cloves garlic, chopped
3/4 lb (340 g) sliced mushrooms
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 cup (250 ml) slivered almonds, toasted

Heat the butter in a skillet over moderate heat and saute the onion,
garlic, mushrooms, thyme, salt, and pepper until the onion is tender
and most of the liquid has evaporated. Process the almonds in an
electric blender or food processor to make a paste. Add the
mushroom mixture and process until smooth. Refrigerate until set.
Serve with bread, crackers, or pita bread. Serves 6 to 8.

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Quotes Chicken Recipes

Famous Recipes - Pumpkin Ravioli with Sage and Toasted Hazelnuts

Pumpkin Ravioli with Sage and Toasted Hazelnuts
[image: Click here to view a larger
image.]<javascript:popup('http://images.scrippsweb.com/FOOD/2003/09/30/ei1a11_pumpkin_ravioli_e.jpg',350,450)>
1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 amaretti cookiesPreheat oven to 350 degrees F.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light
golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely.
Coarsely chop the cooled hazelnuts and set aside.

In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water
to a boil. Add the vegetable oil to prevent the ravioli from sticking to one
another. Add ravioli and cook for 4 minutes or until they float to the top.
Using a spider strainer, carefully remove ravioli to a large platter and
tent with foil to keep warm.

In a small saute pan, melt the butter. When butter is sizzling and starts to
brown, tear sage leaves into the pan and fry for about 20 seconds. Remove
from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle
with toasted hazelnuts. Grate amaretti cookies over the dish and serve
immediately.

--
Lived in Minnesota born and raised,Moved to AZ for 10 yrs.
LIved in CA where i met my hubby and lived there for 7 yrs..
Lived again in AZ for 4 yrs
LIved in NV for 5 yrs
Now back home in the good ole heartland Midwest !! :-)

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Quotes Chicken Recipes

Monday, August 21, 2006

Famous Recipes - Greek Homestyle Chicken

Greek Homestyle Chicken
This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter
whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add
water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and
potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren't at least
half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is
done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

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Quotes Chicken Recipes

Famous Recipes - Greek Style Shrimp

Greek Style Shrimp
Serve with salad of mixed greens, cucumber chunks, pitted black olives and sliced pimento.

2 tablespoons vegetable oil
1 small onion, chopped
4 small tomatoes, diced
1 1/2 pounds raw shrimp
Salt and pepper, to taste
1 clove garlic, mashed
1 green bell pepper, diced
1/2 cup dry white wine
1 cup feta cheese

In a saucepan, heat oil. Add garlic, onion and green pepper. Sauté 5 minutes. Add wine and
tomatoes. Simmer until thick and pulpy. Stir in shrimp and cook 5 to 10 minutes, stirring
occasionally until shrimp are pink and firm. Season with salt and pepper, if desired. Pour
into serving dishes and sprinkle with feta cheese.

Serve with rice, mixed with melted butter, ground cloves and pine nuts.

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Quotes Chicken Recipes

Famous Recipes - Greek Mint and Ouzo Flavored Meatballs (Keftedakia)

Greek Mint and Ouzo Flavored Meatballs (Keftedakia)
2 slices Italian bread, crusts removed
1/4 cup ouzo
7 tablespoons olive oil
1/2 cup onion, finely chopped
1 pound ground turkey
1 egg
1 teaspoon dried mint flakes
1 clove garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
Fresh ground black pepper
1 cup all-purpose flour

Pour Ouzo in a small bowl. Tear bread into small pieces and soak in Ouzo 5 minutes.

In a skillet, over medium heat, saute onion in 3 tablespoons oil until translucent, about
5 minutes. Remove from skillet with a slotted spoon and place in a large mixing bowl.
Squeeze bread dry, discarding Ouzo, and combine with onions. Add in turkey, egg, mint,
garlic, oregano, salt and pepper and mix well to combine. Form meat mixture into 1-inch
balls and roll in flour to coat evenly. Place on a cookie sheet and refrigerate 1 hour.

Add remaining 4 tablespoons olive oil to a large skillet, over medium high heat, and saute
meatballs until browned, about 8 - 10 minutes.

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Sunday, August 20, 2006

Famous Recipes - Italian Stuffed Mushrooms

*Italian Stuffed Mushrooms*
------------------------------
Yields: 40 mushrooms

Ingredients:

- 1 lb hot Italian sausage
- 1 slice finely chopped onion
- 1/2 green pepper, finely diced
- 1/4 tsp garlic powder
- 1/4 cup dry bread crumbs
- dash of pepper
- 1/4 tsp salt
- 1 1/4 cups spaghetti sauce
- 40 large mushroom caps
- oil
- mozzarella cheese

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of
mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if
you put meat mixture into a food processor with steel blade at this point to
give meat a finer texture. Just process for about 5 seconds or less.) Then
add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with
oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350
about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese
is melted and mushrooms are tender. (Or loosely cover with wax paper and
microwave.)

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Famous Recipes - Chinese Marbelized Eggs

*Chinese Marbelized Eggs*
------------------------------
Ingredients:

- 3 cups water
- 8 small eggs (or 24 quail eggs)
- 2 tbs. of loose-leaf black tea, e.g.
Keemun<http://www.culinarycafe.com/Store/Black_Teas/4P-103.html>
- 1 tbs. kosher salt

Cover the eggs in a pot with cold water and bring to a boil, simmer for
10-12 minutes. Remove eggs with slotted spoon, reserving the water. Place
eggs in cold water to cool and, when they're comfortable enough to handle,
gently tap the eggs all over with the back of a teaspoon to make cracks. Add
tea leaves to the reserved water and then place the eggs back in gently and
add the salt. Simmer covered for an hour. Take the pot off the stove and
leave the eggs in tea water to soak for 30 more minutes. Remove eggs and
allow them to cool before removing the shells. The eggs will then have a
cobweb of brown lines giving them their "marbelized" name. Halve them and
sprinkle with paprika and minced parsley for added color. If using smaller
eggs, no garnish is necessary.

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Quotes Chicken Recipes

Famous Recipes - Pasta Pizza

Pasta Pizza

Kosher salt to taste
1/4 pound capellini
1 tablespoon olive oil
1/2 small green bell pepper, sliced into thin rings
1/2 cup Quick Tomato Sauce, recipe follows, or your favorite store-bought
tomato sauce
1/4 pound Italian fontina cheese, thinly sliced
2 ounces prosciutto, thinly sliced
Fresh basil sprigs for garnish
Serves 2 as a main course, 4 as an appetizer

- Bring a large kettle of salted water to a boil. Add the capellini
and cook until tender, 2 to 3 minutes. Drain well. Heat the oil in a 10-inch
nonstick skillet over medium-high heat until hot. Add the bell pepper and
cook 30 seconds per side. Transfer to a plate.
- Add the capellini to the skillet, distributing evenly and pressing
down hard. Reduce the heat to medium and cook, covered, until the bottom is
golden, about 25 minutes. Invert the "crust" and cook the other side,
covered, for 10 minutes longer.
- Spread the tomato sauce over the "crust," leaving a 1/2-inch border.
Arrange the fontina on top, overlapping the slices, and top with the bell
pepper rings and prosciutto. Cover and cook until the cheese is melted, 3 to
5 minutes. Cut into wedges and garnish with the basil sprigs.
- Quick Tomato Sauce: Heat 2 tablespoons extra virgin olive oil in a
small saucepan over medium heat. Add 1 small onion, finely chopped, and 2
garlic cloves, minced. Cook, stirring often, until softened, about 5
minutes. Empty one 28-ounce can Italian plum tomatoes, including juice into
a large bowl and use your hands or a fork to crush. Add the crushed tomatoes
and juices to the saucepan. Increase the heat to high and bring to a boil.
Season with kosher salt and freshly ground black pepper to taste; simmer,
stirring often, until thickened, about 20 minutes. Stir in 1/4 cup shredded
fresh basil leaves and 1 teaspoon hot red pepper flakes.

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Quotes Chicken Recipes

Saturday, August 19, 2006

Famous Recipes - Olive Garden Apple Praline Cheesecake

Olive Garden Apple Praline Cheesecake Ingredients: Crust
1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter
Apple mix
1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples -- peel
-- cored, dice 1/2" pcs
1 t Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
Praline topping
1-1/2 c Dark brown sugar
1/2 c Butter -- soft
1 c Pecan pieces
Apple cheesecake
16 oz Cream cheese -- soft
1/2 c Granulated sugar
3 lg Eggs
1 c Heavy whipping cream
Instructions: CRUST-Melt butter. Stir in the crumbs and sugar until
thoroughly blended. Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are
soft, but still hold their shape. Cool mixture to room temperature and
reserve. TOPPING-In a small bowl, mix all ingredients together with a fork
until well incorporated. Reserve. CHEESECAKE-In a large bowl with an
electric mixer cream together sugar and cream cheese on medium speed until
light and fluffy. Beat in the eggs one at a time until smooth. Add the cream
and continue beating until the mixture is thick and creamy. Gently stir in
the cooled apple mix by hand. Pour into the prepared spring form pan. Spread
praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow
to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.

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Quotes Chicken Recipes

Famous Recipes - Ultimate Strawberry Cheesecake

Ultimate Strawberry Cheesecake Ingredients: 1-1/4 cups Graham Cracker crumbs
(fine)
1 pound Cottage Cheese -- small curd
16 ounces Softened Cream Cheese
1-1/2 cups Sugar
Eggs
1/2 cup Cornstarch
2 tablespoon Lemon juice
1/2 cup Margarine or butter
1 pint Dairy Sour cream
-----STRAWBERRY GLAZE-----
1 tablespoon Cornstarch
1/4 cup Water
1/3 cup Light Corn Syrup
1/4 cup Crushed Strawberries
1 teaspoon Lemon juice
1 dash Red food coloring(if desired
Instructions: Grease 9" springform pan; sprinkle with graham cracker crumbs,
tilting pan to coat the sides. Into a large bowl, mash cottage cheese
through sieve; add cream cheese. Beat on high setting with electric mixer
until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat
in cornstarch, lemon juice and vanilla, then margarine or butter and sour
cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70
minutes or until firm around the edge. Turn oven off. Let cake stand in oven
for 2 hours. Take out and chill. Remove side of pan. If desired, cover with
Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and
light corn syrup until smooth. Add strawberries. Bring to a boil for 1
minute. Strain. Stir in lemon juice and, if desired, a drop of red food
coloring. Cool slightly, then cover top with glaze.

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Quotes Chicken Recipes

Famous Recipes - Green Chile Chicken and Queso Empanadas

Green Chile Chicken and Queso Empanadas Recipe courtesy Tyler Florence

8 medium tomatillos (about 1 1/2 pounds), husked and rinsed
1 to 2 jalapenos, stemmed
1 Spanish onion, quartered
3 garlic cloves
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
Salt
2 cups finely shredded, cooked chicken, preferably dark meat
1 cup crumbled queso fresco
1 recipe empanada dough, recipe followsBring a pot of water to a boil; add
the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes
until the tomatillos are soft. Drain and cool slightly. Combine the
tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender.
Add 1/4 cup of water and process to a coarse puree; season with a generous
pinch of salt. You should have about 3 cups of this salsa verde.

Combine the shredded chicken and queso fresco in a large mixing bowl. Pour
in 1 1/2cups of the salsa verde and fold the ingredients together to
moisten. Use as a filling for empanadas. Serve the remaining salsa verde on
the side.
Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pansIn a large bowl, sift together the flour, masa
harina, baking powder, and salt. Stir in the melted butter. Gradually add
1/2 cup to 3/4 cup of water, working it in with your hands to incorporate;
the dough should be easy to handle and not sticky. Form the dough into a
ball, wrap it in plastic, and chill for 30 minutes.

Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it
will be easier to work with and roll it out to 1/8-inch thickness. Using a
4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with
the other 1/2.

Spoon 2 generous tablespoons of filling into the center of each pastry
circle, leaving a 1/2-inch border. Brush the edges with the egg wash and
then fold the dough over in 1/2 to enclose the filling and form a
semi-circle. Tightly seal the edges by crimping with the tines of a fork.
Chill at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking
sheet and brush the tops with additional egg wash. Using a fork, prick a few
holes in the top of the empanadas for steam to escape. Bake for 30 minutes,
until the pastry is golden brown.
[image: Tyler Florence]

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Quotes Chicken Recipes

Famous Recipes - Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches

Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted
Peaches [image: Tyler Florence]
1 center-cut bone-in pork roast, about 5 pounds
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tablespoon whole peppercorns
1 bunch fresh thyme, divided
Salt and freshly ground black pepper
Olive oil
4 carrots, peeled
1 head garlic, split
1 onion, halved
2 shallots, halved
1 pound sweet Italian sausage
2 garlic cloves, slivered
Pinch red pepper flakes
Pinch fennel seed
1 1/2 pounds broccoli rabe, trimmed
2 cups chicken stock
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon whole mustard seed
2 tablespoons fresh tarragon
1 dozen peaches
2 cups apple juice
1 tablespoon butterHave butcher cut the chine bone in between each rib of
the pork roast to make carving easier. Leave the fat cap on for added
moisture and flavor. Line a large stockpot or bucket with a plastic bag.
Pour water into the bag and dissolve salt and brown sugar. Add peppercorns
and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the
bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will
tenderize the meat. Remove pork from the brine and dry thoroughly with paper
towels.

Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast,
season with salt and pepper, then secure with butcher?s twine to help hold
the shape. Coat a roasting pan with a little olive oil and set on 2 burners
over high heat until almost smoking. Sear the pork, fat side down, until
caramelized. Turn the roast to brown all sides, this should take about 10
minutes. To flavor the pork drippings, scatter carrots, garlic, onion,
shallots and more thyme sprigs in the pan, then transfer the roast to oven.
Roast until a meat thermometer inserted in the thickest part of the roast
registers 150 degrees F, approximately 1 hour.

Heat olive oil in a large deep skillet over medium heat. Brown the sausage
links on all sides until cooked through. Remove the links from the pan and
slice on a bias. Add slivered garlic, red pepper flakes and fennel seed,
stir to incorporate. Return the sausage back to the pan, along with broccoli
rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is
wilted.

Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about
1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour
the marinade over the peaches, tossing to coat. Place peaches cut side down
in a baking pan and roast for 12 to 15 minutes until soft.

Remove the pork to a cutting board and let it rest while preparing the pan
sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2
burners over medium heat. Deglaze with apple juice, scraping up the brown
bits stuck to the bottom of the pan. Reduce by a third. Season with salt and
pepper; whisk in butter to smooth out.

Cut the twine and carve the roast. Serve family style on a platter with
broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before
serving.

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Quotes Chicken Recipes

Re: Famous Recipes - Some Super Recipes

IV MADE THE 3 ENVELOPE ROAST ITS REALLY GOOD.

-------------- Original message -------------- From: "Herb Brodsky" <herb.brodsky@gmail.com> What is Treacle,tyhanks.Herb

On 8/18/06, Jim Retiredpostal <retiredpostal@adelphia.net> wrote: > > > > > Table of Contents: > > Zucchini Tomato Stir-Fry > Chicken Enchiladas > Red Tomato Chutney > Spicy Oriental Lamb > Rhubarb Wine > Lowfat Texas Potatoes > Three Envelope Roast > Lemony Brown Rice and Vegetables > > _______________________________________ > > > Zucchini-Tomato Stir Fry > > Ingredients: > 2 Tablespoons olive oil > 2 medium onions - sliced > 4 medium zucchini - sliced > 2 large tomatoes - cut into wedges > 4 ounces sliced fresh mushrooms > 1/2 teaspoon garlic powder ( or 1 clove, diced) > 1/2 teaspoon thyme > 1/4 teaspoon pepper > > Directions : > 1. Pour olive oil in wok or large skillet and heat until it starts to > smoke. > 2. Add onion to skillet and stir-fry for 2 minutes. > 3. Add zucchini and stir-fry for 8 minutes > 4. Add remaining ingredients and stir-fry for 2 minutes longer. > Some times I sprinkle a little cheese on this and let melt just a bit > before serving. > _______________________________________ > > > CHICKEN ENCHILADAS > > 4 cups chopped chicken or turkey > 2 cans cream of chicken soup > 2 cans cream of mushroom soup > 1 1/2 pints sour cream > 3 cups Monterey Jack cheese > 1/2 cup chopped onions > 10-12 8" tortillas > 1 4 oz. can dried green chilies > > Mix soup, sour cream, onions, and chilies. > Mix chicken/turkey, cheese and about 1/2 of the soup mixture. > Spread a layer of soup mixture on bottom on 9 x 13 pan. > Lay the tortillas out and divide the filling between them, > Place 1/2 cup chicken mixture down the center of the tortillas. > Roll up and place seam side down in pan. > Pour remaining soup mixture over the tortillas. > Bake 45 - 50 minutes at 350 degrees or till hot and bubbly. > > You can sprinkle extra cheese or tomatoes on tortillas before covering > with sauce. > > This can be frozen. > _______________________________________ > > > > Red Tomato Chutney > > 3 cups finely chopped tomatoes > 1 cup finely chopped bell pepper > 1 cup finely chopped onion > 1/2 cup dried cranberries > 1/2 cup cider vinegar > 1/4 cup sugar > 1/4 cup brown sugar > 2 tbsp grated fresh ginger > 1/2 tsp salt > 1/2 tsp mustard seeds > 1/4 tsp cinnamon > 1/4 tsp chili powder > 1/4 tsp allspice > 1/8 tsp red pepper flakes > > Combine all ingredients in a large saucepan; bring to a boil. Reduce > heat, and simmer, uncovered, 45 minutes, or until thick, stirring > frequently. Cook; pour into airtight container. Refrigerate up to two > months. > _______________________________________ > > Spicy ORIENTAL LAMB > > 750 g (1 1/2 lbs) stewing lamb, cubed > 3 tablespoons plain flour, seasoned > 2 tablespoons oil > 1 onion, chopped > 1 tablespoon grated fresh ginger > 2 teaspoons curry powder > 8 black peppercorns, crushed > Pinch cumin > 1 tablespoon Tomato paste > 2 cups water > 1 teaspoon treacle > 1 bay leaf > 2 tablespoons desiccated coconut > 1 tablespoon cardamom seeds > 2 Tomatoes, peeled and quartered > > Toss lamb in seasoned flour. > Heat oil in a large frying pan. Brown meat well on all sides. > Transfer to a plate. Keep warm. > Sauté the onion in the same pan until golden brown. > Stir in ginger, curry, peppercorns and cumin, Cook for 2 minutes. > Blend in Tomato paste followed by water, treacle, bay leaf and coconut. > Bring to the boil. Add cardamom seeds. > Return meat to pan. Cover pan and reduce heat. > Simmer for 1 1/2 hours or until meat is tender. > Garnish with Tomatoes. > Serve with rice. > > SERVES 4 TO 6 > _______________________________________ > > Recipe: Rhubarb Wine > Category: wine > > 15 pounds Rhubarb stalks, cut up in small pieces > 3 gallon water > 9 Lemons, juiced > 8 pounds sugar, divided > 2 303 cans black raspberries (approx. 2 cups) > 1 pkg yeast (optional) > > 1. Place rhubarb, water, lemon juice and 4 pounds sugar in large glass > container or crock. Stir every day for 7 to 10 days. If mixture fails to > start working (foaming and/or bubbling) add yeast. > 2. Strain mixture through cheese cloth to remove rhubarb. Return to > container and add remaining 4 pounds of sugar and 2 cans of black > raspberries. Stir every day and let set till it quits working > completely. Berwyn says they siphon off the wine from the top and then > let it settle. Keep doing this until there is only sediment left in > bottom of container. > > Warning: Do not place in a tightly closed container while mixture is > still working as it will explode. > _______________________________________ > > LOWFAT TEXAS POTATOES 8 Servings > > 2 2 pounds package frozen hash brown potatoes > 1/2 cup chopped onions > 1 teaspoon salt > 2 10 3/4 ounce cans Campbell's condensed Healthy Request Cream of > Mushroom soup > 2 cups grated cheddar cheese > pepper, to taste > 1 pint fat-free sour cream, (16 oz.) > 1 cup corn flakes, crushed > 1/4 cup lowfat margarine, or fat free butter spray > > Mix together the first 7 ingredients, and put in a 9x13 pan sprayed with > Pam fat free cooking spray. Top with crushed corn flakes mixed with > butter or margarine or"I Cant Believe It's Not Butter" fat free spray. > (can refrigerate overnight) Bake at 350° for 1 hour. Serves 6-8 > people. > > Amount Per Serving > Calories 399 Calories from Fat 127 > _______________________________________ > > Three Envelope Roast CP > > 4 - 5 Lbs Boneless Chuck > 1 Env Italian Dressing Mix > 1 Env Ranch Dressing Mix > 1 Env Brown Gravy Mix > 1/2 Cup Water > > In large skillet, sear roast. Place in crock-pot. Combine all three > envelopes with water; pour over roast. > > Cover and cook on Low for 6 to 8 hours. You can use the juice as is, or > thicken with a flour or cornstarch slurry. This works best in a > saucepan on the stove, not in the crock-pot. > _______________________________________ > > Lemony Brown Rice and Vegetables > > Ingredients > 1-1/2 cups chicken broth > 1/2 cup brown rice > 1/4 teaspoon ground cumin > 1/8 teaspoon pepper > 1 small green or red sweet pepper, chopped > 1/4 cup sliced green onion > 1 cup frozen peas > 2 tablespoons snipped fresh parsley > 1 teaspoon finely shredded lemon peel > > Directions: > In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. > Cover and simmer for 30 minutes. Stir in chopped green or sweet red > pepper and green onion; return to boiling. Cover and simmer about 15 > minutes more or until rice is tender. Stir in peas, parsley, and lemon > peel; heat through. Makes 5 side-dish servings. > > > > [Non-text portions of this message have been removed] > > > > > > > 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/ > http://www.worldfamousrecipes.com/index.php/recipes/ > Yahoo! Groups Links > > > > > > > >

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Quotes Chicken Recipes

Famous Recipes - Tortilla Casserole



Tortilla Casserole

Ingredients
1 medium white onion, sliced
1 tablespoon cooking oil
2 medium zucchini or other summer squash (10 ounces total), thinly
sliced
2 cups salsa
2 cups chicken or vegetable broth
4 cups torn, stemmed spinach leaves (about 5 ounces)
8 ounces tortilla chips (about 8 cups, loosely packed)
1/2 cup finely grated Mexican queso anejo, Parmesan or Romano cheese (2
ounces)

Directions
1. In a large saucepan or Dutch oven, cook the onion in oil until
tender, but not brown. Add zucchini. Cook and stir until the vegetables
begin to brown.

2. Add salsa, broth and spinach. Bring to boiling. Add the tortilla
chips and stir to coat. Remove from heat. Cover and let mixture stand
for 5 minutes.

3. Very carefully stir the mixture to check that the chips have softened
nicely. If there's still too much crunch remaining, dribble in a little
extra broth and return the mixture in saucepan to heat for a few
minutes.

4. Sprinkle with cheese. Serve from the pan. Or you can spoon mixture
onto warm plates or into shallow bowls in the kitchen before sprinkling
with cheese. Makes 4 to 6 main-dish servings.

http://sayings.wordpress.com/
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Quotes Chicken Recipes

Famous Recipes - Some Fun Desserts

Table of Contents:

Festive Pistachio Salad Cranberry Sour Cream Bars Nutty Orange Coffee Cake Glazed Blackberry Cake

_______________________________________

Festive Pistachio Salad

1 Large Pkg Pistachio Pudding Mix 1 Tub (16 oz) Cool Whip, thawed 1 Large Can (16 oz) Fruit Cocktail 1 Cup Chopped Pecans 1 Cup Chopped Maraschino Cherries Cherry halves, Pecan halves, for garnish

Combine pudding, cool whip, fruit cocktail, nuts and cherries; mix well.

Transfer into a 9 X 13-inch baking dish; chill. When set, cut into servings desired. Alternate placing a cherry half or pecan half on every other serving. _______________________________________

Cranberry Sour Cream Bars Here's a bar cookie all will love! Imagine a sour cream and cranberry filling sandwiched between two buttery cookie layers. (Actually, the top is more like a crumble.)

Cranberry Sour Cream Bars Recipe Layered cookies are fancy and fancy seems like a lot of work. This recipe isn't. It's a two-stage cookie. Mix up the butter, brown sugar, and oat base. Press part of the mixture into the pan for the bottom layer and save the rest for the topping. Mix up the cranberry-sour cream-orange filling. Put them together and bake.

2 cups dried cranberries hot water 1 cup butter 1 cup brown sugar 2 cups quick cooking oats 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 cup sour cream 3/4 cup granulated sugar 2 tablespoons all-purpose flour zest from one large orange 1 teaspoon vanilla 1 large egg

Directions Preheat the oven to 350 degrees.

1. Soak the cranberries in very hot water for five minutes. Drain in a colander, pat dry, and set aside.

2. Cream the butter and brown sugar together. Add the oats, 1 1/2 cups all-purpose flour, baking soda, nutmeg and mix until combined.

3. Set two cups of this oat mixture aside for the topping. Pat the remaining mixture into an ungreased 8 1/2 x 13-inch pan as the bottom crust. Bake for twelve minutes or until the crust starts to brown.

4. Mix the cranberries with the sour cream, granulated sugar, 2 tablespoons all-purpose flour, orange zest, vanilla, and egg. Pour over the baked crust.

5. Crumble the remaining oat mixture over the cranberry layer.

6. Bake for 30 to 32 minutes or until the top is browned and the filling set. Let cool completely and cut into bars.

Baker's notes: You may line the pan with parchment paper and lift the baked cake entirely from the pan to a cutting board. On a cutting board, you can trim and cut the cake into uniformly-sized cookies.

Cold-processed cranberries are much better than most. Cold-processed cranberries are not partially processed for juice and have more of the berry juice and pectin. They are a brighter color, juicier, with more cranberry flavor.

The longer you soak the cranberries the more of the citric acid, which gives the cranberries their zing, is leached out. If you like that zing, don't soak them too long. If you want a mild, fruity filling, soak them a little longer.

_______________________________________

NUTTY ORANGE COFFEE CAKE

3/4 cup granulated sugar 1/2 cup chopped pecans 2 teaspoons orange zest 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count) 1 (8-ounce) package cream cheese 1/2 cup (1 stick) melted butter 1 cup sifted confectioners' sugar 2 tablespoons fresh orange juice

Preheat the oven to 350 degrees F. In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm. _______________________________________ Glazed Blackberry Cake

1 Box White Cake Mix 1 Pkg (3 oz) Blackberry Jello 4 Eggs 1-1/2 Cups Canola Oil 1 Cup Blackberry Wine

Glaze: 1 Cup Nut, chopped (I recommend pecans) 1-1/3 Cups Confectioner’s Sugar 1/2 Cup Butter 1/2 Cup Blackberry Wine

In mixing bowl, combine cake mix and Jell-o. Add eggs, oil, and wine; beat until well blended. Spray bottom of 9 x 13-inch baking pan with non-stick cooking spray. Sprinkle pan with nuts, then pour batter over nuts.

Bake at 350 degrees for 45 minutes.

In mixing bowl, combine glaze ingredients and bring to a boil. Pour half of glaze over cake in pan and let stand for 30 minutes. Remove from pan & dribble remaining glaze over cake. _______________________________________

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Quotes Chicken Recipes

Re: Famous Recipes - Some Super Recipes

What is Treacle,tyhanks.Herb

On 8/18/06, Jim Retiredpostal <retiredpostal@adelphia.net> wrote:
>
>
>
>
> Table of Contents:
>
> Zucchini Tomato Stir-Fry
> Chicken Enchiladas
> Red Tomato Chutney
> Spicy Oriental Lamb
> Rhubarb Wine
> Lowfat Texas Potatoes
> Three Envelope Roast
> Lemony Brown Rice and Vegetables
>
> _______________________________________
>
>
> Zucchini-Tomato Stir Fry
>
> Ingredients:
> 2 Tablespoons olive oil
> 2 medium onions - sliced
> 4 medium zucchini - sliced
> 2 large tomatoes - cut into wedges
> 4 ounces sliced fresh mushrooms
> 1/2 teaspoon garlic powder ( or 1 clove, diced)
> 1/2 teaspoon thyme
> 1/4 teaspoon pepper
>
> Directions :
> 1. Pour olive oil in wok or large skillet and heat until it starts to
> smoke.
> 2. Add onion to skillet and stir-fry for 2 minutes.
> 3. Add zucchini and stir-fry for 8 minutes
> 4. Add remaining ingredients and stir-fry for 2 minutes longer.
> Some times I sprinkle a little cheese on this and let melt just a bit
> before serving.
> _______________________________________
>
>
> CHICKEN ENCHILADAS
>
> 4 cups chopped chicken or turkey
> 2 cans cream of chicken soup
> 2 cans cream of mushroom soup
> 1 1/2 pints sour cream
> 3 cups Monterey Jack cheese
> 1/2 cup chopped onions
> 10-12 8" tortillas
> 1 4 oz. can dried green chilies
>
> Mix soup, sour cream, onions, and chilies.
> Mix chicken/turkey, cheese and about 1/2 of the soup mixture.
> Spread a layer of soup mixture on bottom on 9 x 13 pan.
> Lay the tortillas out and divide the filling between them,
> Place 1/2 cup chicken mixture down the center of the tortillas.
> Roll up and place seam side down in pan.
> Pour remaining soup mixture over the tortillas.
> Bake 45 - 50 minutes at 350 degrees or till hot and bubbly.
>
> You can sprinkle extra cheese or tomatoes on tortillas before covering
> with sauce.
>
> This can be frozen.
> _______________________________________
>
>
>
> Red Tomato Chutney
>
> 3 cups finely chopped tomatoes
> 1 cup finely chopped bell pepper
> 1 cup finely chopped onion
> 1/2 cup dried cranberries
> 1/2 cup cider vinegar
> 1/4 cup sugar
> 1/4 cup brown sugar
> 2 tbsp grated fresh ginger
> 1/2 tsp salt
> 1/2 tsp mustard seeds
> 1/4 tsp cinnamon
> 1/4 tsp chili powder
> 1/4 tsp allspice
> 1/8 tsp red pepper flakes
>
> Combine all ingredients in a large saucepan; bring to a boil. Reduce
> heat, and simmer, uncovered, 45 minutes, or until thick, stirring
> frequently. Cook; pour into airtight container. Refrigerate up to two
> months.
> _______________________________________
>
> Spicy ORIENTAL LAMB
>
> 750 g (1 1/2 lbs) stewing lamb, cubed
> 3 tablespoons plain flour, seasoned
> 2 tablespoons oil
> 1 onion, chopped
> 1 tablespoon grated fresh ginger
> 2 teaspoons curry powder
> 8 black peppercorns, crushed
> Pinch cumin
> 1 tablespoon Tomato paste
> 2 cups water
> 1 teaspoon treacle
> 1 bay leaf
> 2 tablespoons desiccated coconut
> 1 tablespoon cardamom seeds
> 2 Tomatoes, peeled and quartered
>
> Toss lamb in seasoned flour.
> Heat oil in a large frying pan. Brown meat well on all sides.
> Transfer to a plate. Keep warm.
> Sauté the onion in the same pan until golden brown.
> Stir in ginger, curry, peppercorns and cumin, Cook for 2 minutes.
> Blend in Tomato paste followed by water, treacle, bay leaf and coconut.
> Bring to the boil. Add cardamom seeds.
> Return meat to pan. Cover pan and reduce heat.
> Simmer for 1 1/2 hours or until meat is tender.
> Garnish with Tomatoes.
> Serve with rice.
>
> SERVES 4 TO 6
> _______________________________________
>
> Recipe: Rhubarb Wine
> Category: wine
>
> 15 pounds Rhubarb stalks, cut up in small pieces
> 3 gallon water
> 9 Lemons, juiced
> 8 pounds sugar, divided
> 2 303 cans black raspberries (approx. 2 cups)
> 1 pkg yeast (optional)
>
> 1. Place rhubarb, water, lemon juice and 4 pounds sugar in large glass
> container or crock. Stir every day for 7 to 10 days. If mixture fails to
> start working (foaming and/or bubbling) add yeast.
> 2. Strain mixture through cheese cloth to remove rhubarb. Return to
> container and add remaining 4 pounds of sugar and 2 cans of black
> raspberries. Stir every day and let set till it quits working
> completely. Berwyn says they siphon off the wine from the top and then
> let it settle. Keep doing this until there is only sediment left in
> bottom of container.
>
> Warning: Do not place in a tightly closed container while mixture is
> still working as it will explode.
> _______________________________________
>
> LOWFAT TEXAS POTATOES 8 Servings
>
> 2 2 pounds package frozen hash brown potatoes
> 1/2 cup chopped onions
> 1 teaspoon salt
> 2 10 3/4 ounce cans Campbell's condensed Healthy Request Cream of
> Mushroom soup
> 2 cups grated cheddar cheese
> pepper, to taste
> 1 pint fat-free sour cream, (16 oz.)
> 1 cup corn flakes, crushed
> 1/4 cup lowfat margarine, or fat free butter spray
>
> Mix together the first 7 ingredients, and put in a 9x13 pan sprayed with
> Pam fat free cooking spray. Top with crushed corn flakes mixed with
> butter or margarine or"I Cant Believe It's Not Butter" fat free spray.
> (can refrigerate overnight) Bake at 350° for 1 hour. Serves 6-8
> people.
>
> Amount Per Serving
> Calories 399 Calories from Fat 127
> _______________________________________
>
> Three Envelope Roast CP
>
> 4 - 5 Lbs Boneless Chuck
> 1 Env Italian Dressing Mix
> 1 Env Ranch Dressing Mix
> 1 Env Brown Gravy Mix
> 1/2 Cup Water
>
> In large skillet, sear roast. Place in crock-pot. Combine all three
> envelopes with water; pour over roast.
>
> Cover and cook on Low for 6 to 8 hours. You can use the juice as is, or
> thicken with a flour or cornstarch slurry. This works best in a
> saucepan on the stove, not in the crock-pot.
> _______________________________________
>
> Lemony Brown Rice and Vegetables
>
> Ingredients
> 1-1/2 cups chicken broth
> 1/2 cup brown rice
> 1/4 teaspoon ground cumin
> 1/8 teaspoon pepper
> 1 small green or red sweet pepper, chopped
> 1/4 cup sliced green onion
> 1 cup frozen peas
> 2 tablespoons snipped fresh parsley
> 1 teaspoon finely shredded lemon peel
>
> Directions:
> In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper.
> Cover and simmer for 30 minutes. Stir in chopped green or sweet red
> pepper and green onion; return to boiling. Cover and simmer about 15
> minutes more or until rice is tender. Stir in peas, parsley, and lemon
> peel; heat through. Makes 5 side-dish servings.
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
>
>
> 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/
> http://www.worldfamousrecipes.com/index.php/recipes/
> Yahoo! Groups Links
>
>
>
>
>
>
>
>

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Quotes Chicken Recipes

Famous Recipes - Hobo Packs

Famous Recipes - Hobo Packs

1 lb ground beef (very lean)
1/4 cup steak sauce or ketchup
Salt, I use seasoned salt and freshly ground pepper
4 medium potatoes sliced 1/4-inch thick
4 carrots, sliced 1/4-inch thick
1 large onion, sliced 1/4-inch thick

Heat grill to medium-high. Spray 4 sheets of heavy duty aluminum
foil (about 12 by 16 inches) with vegetable oil spray; set aside.
Combine
beef, steak sauce and salt and pepper together in small bowl; shape
into four, 1/2-inch-thick patties.

Place 1 patty in center of each piece of foil. Distribute potatoes,
carrots and onion on and around patties; season with salt and
pepper.

Place 1 ice cube in each packet, if desired (this helps steam
vegetables). Bring up foil sides; double fold top and ends to seal
packet, leaving some room for heat circulation inside.

Place packets on grill, hamburger-side down. Cover grill. Cook,
turning once, until meat is cooked, about 20 minutes. Remove from
grill. Open packets carefully to allow steam to escape. Serve in
foil or transfer to plates.

Serves 4
380 Calories;12g Fat;75mg Chol;42g Carbs;26g Protein;290mg
Sodium;5g Fiber

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Quotes Chicken Recipes

Friday, August 18, 2006

Famous Recipes - Portuguese Porto-Style Flan



Porto-Style Flan (Porto Pudim Flan)

1/2 cup (125 ml) sugar
1 1/2 cups (375 ml) heavy cream
1 1/2 cups (375 ml) milk
8 egg yolks, beaten until frothy
2 Tbs (30 ml) tawny Port

Heat the sugar in a saucepan over moderate heat until it is dark
golden brown. Remove from the heat and allow to cool for about
5 minutes. Add the cream and milk to the saucepan and return
to the heat, stirring until the caramel is dissolved and the mixture
is almost boiling. Remove from the heat. Add some of the hot
cream mixture to the egg yolks, stirring to combine, then add
the egg yolk mixture to the cream mixture, stirring to combine.
Pour into 6 to 8 custard cups or ramekins, or into a single 2-quart
(2 L) baking dish. Place the ramekins or baking dish in a larger
baking dish and add enough hot water to come halfway up the
sides of the ramekins. Bake in a preheated 350F (180C) oven
until a knife inserted in the center of the custard comes out
clean, about 40 minutes. Cool to room temperature before chilling
in the refrigerator. To unmold, run the blade of a knife around the
inside of the baking dish before inverting onto a serving platter.
Serves 6 to 8.

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Quotes Chicken Recipes

Famous Recipes - Some Super Recipes

Table of Contents:

Zucchini Tomato Stir-Fry Chicken Enchiladas Red Tomato Chutney Spicy Oriental Lamb Rhubarb Wine Lowfat Texas Potatoes Three Envelope Roast Lemony Brown Rice and Vegetables

_______________________________________

Zucchini-Tomato Stir Fry

Ingredients: 2 Tablespoons olive oil 2 medium onions - sliced 4 medium zucchini - sliced 2 large tomatoes - cut into wedges 4 ounces sliced fresh mushrooms 1/2 teaspoon garlic powder ( or 1 clove, diced) 1/2 teaspoon thyme 1/4 teaspoon pepper

Directions : 1. Pour olive oil in wok or large skillet and heat until it starts to smoke. 2. Add onion to skillet and stir-fry for 2 minutes. 3. Add zucchini and stir-fry for 8 minutes 4. Add remaining ingredients and stir-fry for 2 minutes longer. Some times I sprinkle a little cheese on this and let melt just a bit before serving. _______________________________________

CHICKEN ENCHILADAS

4 cups chopped chicken or turkey 2 cans cream of chicken soup 2 cans cream of mushroom soup 1 1/2 pints sour cream 3 cups Monterey Jack cheese 1/2 cup chopped onions 10-12 8" tortillas 1 4 oz. can dried green chilies

Mix soup, sour cream, onions, and chilies. Mix chicken/turkey, cheese and about 1/2 of the soup mixture. Spread a layer of soup mixture on bottom on 9 x 13 pan. Lay the tortillas out and divide the filling between them, Place 1/2 cup chicken mixture down the center of the tortillas. Roll up and place seam side down in pan. Pour remaining soup mixture over the tortillas. Bake 45 - 50 minutes at 350 degrees or till hot and bubbly.

You can sprinkle extra cheese or tomatoes on tortillas before covering with sauce.

This can be frozen. _______________________________________

Red Tomato Chutney

3 cups finely chopped tomatoes 1 cup finely chopped bell pepper 1 cup finely chopped onion 1/2 cup dried cranberries 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup brown sugar 2 tbsp grated fresh ginger 1/2 tsp salt 1/2 tsp mustard seeds 1/4 tsp cinnamon 1/4 tsp chili powder 1/4 tsp allspice 1/8 tsp red pepper flakes

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes, or until thick, stirring frequently. Cook; pour into airtight container. Refrigerate up to two months. _______________________________________

Spicy ORIENTAL LAMB

750 g (1 1/2 lbs) stewing lamb, cubed 3 tablespoons plain flour, seasoned 2 tablespoons oil 1 onion, chopped 1 tablespoon grated fresh ginger 2 teaspoons curry powder 8 black peppercorns, crushed Pinch cumin 1 tablespoon Tomato paste 2 cups water 1 teaspoon treacle 1 bay leaf 2 tablespoons desiccated coconut 1 tablespoon cardamom seeds 2 Tomatoes, peeled and quartered

Toss lamb in seasoned flour. Heat oil in a large frying pan. Brown meat well on all sides. Transfer to a plate. Keep warm. Sauté the onion in the same pan until golden brown. Stir in ginger, curry, peppercorns and cumin, Cook for 2 minutes. Blend in Tomato paste followed by water, treacle, bay leaf and coconut. Bring to the boil. Add cardamom seeds. Return meat to pan. Cover pan and reduce heat. Simmer for 1 1/2 hours or until meat is tender. Garnish with Tomatoes. Serve with rice.

SERVES 4 TO 6 _______________________________________

Recipe: Rhubarb Wine Category: wine

15 pounds Rhubarb stalks, cut up in small pieces 3 gallon water 9 Lemons, juiced 8 pounds sugar, divided 2 303 cans black raspberries (approx. 2 cups) 1 pkg yeast (optional)

1. Place rhubarb, water, lemon juice and 4 pounds sugar in large glass container or crock. Stir every day for 7 to 10 days. If mixture fails to start working (foaming and/or bubbling) add yeast. 2. Strain mixture through cheese cloth to remove rhubarb. Return to container and add remaining 4 pounds of sugar and 2 cans of black raspberries. Stir every day and let set till it quits working completely. Berwyn says they siphon off the wine from the top and then let it settle. Keep doing this until there is only sediment left in bottom of container.

Warning: Do not place in a tightly closed container while mixture is still working as it will explode. _______________________________________

LOWFAT TEXAS POTATOES 8 Servings

2 2 pounds package frozen hash brown potatoes 1/2 cup chopped onions 1 teaspoon salt 2 10 3/4 ounce cans Campbell's condensed Healthy Request Cream of Mushroom soup 2 cups grated cheddar cheese pepper, to taste 1 pint fat-free sour cream, (16 oz.) 1 cup corn flakes, crushed 1/4 cup lowfat margarine, or fat free butter spray

Mix together the first 7 ingredients, and put in a 9x13 pan sprayed with Pam fat free cooking spray. Top with crushed corn flakes mixed with butter or margarine or"I Cant Believe It's Not Butter" fat free spray. (can refrigerate overnight) Bake at 350° for 1 hour. Serves 6-8 people.

Amount Per Serving Calories 399 Calories from Fat 127 _______________________________________

Three Envelope Roast CP

4 - 5 Lbs Boneless Chuck 1 Env Italian Dressing Mix 1 Env Ranch Dressing Mix 1 Env Brown Gravy Mix 1/2 Cup Water

In large skillet, sear roast. Place in crock-pot. Combine all three envelopes with water; pour over roast.

Cover and cook on Low for 6 to 8 hours. You can use the juice as is, or thicken with a flour or cornstarch slurry. This works best in a saucepan on the stove, not in the crock-pot. _______________________________________

Lemony Brown Rice and Vegetables

Ingredients 1-1/2 cups chicken broth 1/2 cup brown rice 1/4 teaspoon ground cumin 1/8 teaspoon pepper 1 small green or red sweet pepper, chopped 1/4 cup sliced green onion 1 cup frozen peas 2 tablespoons snipped fresh parsley 1 teaspoon finely shredded lemon peel

Directions: In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. Stir in chopped green or sweet red pepper and green onion; return to boiling. Cover and simmer about 15 minutes more or until rice is tender. Stir in peas, parsley, and lemon peel; heat through. Makes 5 side-dish servings.

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Quotes Chicken Recipes

Thursday, August 17, 2006

Famous Recipes - FRESH HERB PASTA WITH A HOT AND SPICY SAUCE

Famous Recipes - FRESH HERB PASTA WITH A HOT AND SPICY SAUCE

INGREDIENTS

2 medium carrots
500g (1 lb pasta of your choice but I like penne)
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
1/2 cup chopped fresh coriander
1/2 cup bean sprouts
2 teaspoons olive oil
2 cloves garlic finely sliced
2 tablespoons chopped unsalted cashew nuts

HOT AND SPICY DRESSING

2 tablespoons vegetable oil
1/4 cup olive oil
1 teaspoon sesame oil
1/4 cup lime juice
2 tablespoons light soy sauce
1/2 teaspoon sugar
2 teaspoons sambal oelek

DIRECTIONS

Cut carrots into thin strips, Cook pasta in large pan of boiling
water, uncovered until just tender drain.
Combine pasta, carrot, herbs and sprouts in bowl add dressing, toss
well.
Heat oil in pan, cook garlic until lightly browned and crisp but not
burnt. top salad with garlic and nuts.

HOT AND SPICY DRESSING

Combine all ingredients in jar, shake well.

Serves 6.

NOTE

One can microwave the pasta if necessary but this is not a good dish
to freeze and is best served close to serving time.

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Quotes Chicken Recipes

Famous Recipes - Grilled Caesar Vegetable Salad

Prep: 25 min
Start To Finish: 30 min

*Makes 4 servings
* Grilled Caesar Vegetable Salad *Caesar would love this tasty salad of
fresh-from-the-farmers'-market veggies grilled to perfection!*
**
1/3cup Caesar dressing 1/4cup chopped fresh parsley 4large fresh portabella
mushrooms, cut into fourths 4medium yellow summer squash, cut into 1/2-inch
slices 2medium bell peppers, cut into 1/2-inch strips 3tablespoons olive or
vegetable oil 1cup cherry tomatoes, cut into fourths 1/3cup shredded
Parmesan cheese
* 1 .* Heat coals or gas grill for direct heat. Mix dressing and
parsley; set aside. * 2 .* Brush mushrooms, yellow squash and bell
peppers with oil. Place vegetables in grill basket or directly on grill
rack. Cover and grill 4 to 5 inches from medium heat 5 to 7 minutes, turning
occasionally, until vegetables are crisp-tender. * 3 .* To serve, arrange
mushrooms around edge of serving platter and remaining grilled vegetables in
center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle
with cheese. Serve at room temperature.

*
*

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Quotes Chicken Recipes

Famous Recipes - Grilled Taco Nachos

Prep: 25 min
Start To Finish: 35 min

*Makes 8 servings* Grilled Taco Nachos *What's a great party without nachos?
Create a really great party with these really great nachos!*
**
10cups tortilla chips 2pounds bulk pork sausage, cooked and drained 2cans (
4.5 ounces each) Old El Paso(r) chopped green chiles, drained 4teaspoons Old
El Paso(r) taco seasoning mix, from 1.25 ounce package 4roma (plum) tomatoes,
chopped (1 1/3 cups) 4medium green onions, sliced (1/4 cup) 4cups finely
shredded Colby-Monterey Jack cheese (1 pound)
* 1 .* Heat coals or gas grill for direct heat. Spray two 30x18-inch
pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips
on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon
over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. *2 .
* Wrap foil securely around tortilla chips. Cover and grill foil packets,
seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until
cheese is melted

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Famous Recipes - Greek Salad

Prep: 20 min
Start To Finish: 20 min

*Makes 8 servings (1 3/4 cups each)*

Greek Salad *This classic Mediterranean salad bursts with the flavor of
ripe olives, tangy feta cheese, crisp cucumbers and a tangy lemon dressing.*
**

Lemon Dressing (See Below) 7ounces fresh spinach, torn into bite-size pieces
(5 cups) 4medium green onions, sliced (1/4 cup) 1head Boston lettuce, torn
into bite-size pieces (4 cups) 3medium tomatoes, cut into wedges 1medium
cucumber, sliced 24pitted ripe olives 1/2cup crumbled feta cheese (3 ounces)
* 1 .* Make Lemon Dressing. * 2 .* Toss dressing and remaining
ingredients in large bowl.

------------------------------
* Lemon Dressing*

1/4cup vegetable oil 2tablespoons lemon juice 1/2teaspoon sugar 1
1/2teaspoons
Dijon mustard 1/4teaspoon salt 1/8teaspoon pepper
* 1 .* Shake all ingredients in tightly covered container.

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Famous Recipes - Pesto-Stuffed Tomatoes

Pesto-Stuffed Tomatoes *Juicy, ripe red tomatoes? Here's a delicious way to
enjoy them as well as aromatic fresh basil.*
**
4medium tomatoes (1 1/4 to 1 1/2 pounds total) 2tablespoons shredded fresh
Parmesan cheese 2tablespoons pine nuts 2tablespoons chopped fresh or 2
teaspoons dried basil leaves 1 1/2teaspoons olive or vegetable oil 1/2teaspoon
garlic salt 1/4teaspoon pepper 2slices bread, torn into crumbs 1tablespoon
shredded fresh Parmesan cheese
* 1 .* Cut 1/4-inch slice from stem end of each tomato; scoop out pulp.
Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil,
oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with
mixture. * 2 .* Place tomatoes in 4 small custard cups or arrange in
circle in shallow round microwavable dish. Cover loosely with waxed paper.
* 3 .* Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1
tablespoon cheese. Cover and let stand about 2 minutes or until cheese is
melted.

*
* Prep: 30 min
Start To Finish: 30 min

*4 servings*

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Famous Recipes - Chicken Teriyaki Pockets

*Chicken Teriyaki Pockets
**DVO Recipe Center*
Serves: 4

1/4 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon sesame oil
1 clove garlic minced
1 tablespoon sherry
1 teaspoon dried ginger
8 ounces boneless skinless chicken breasts cubed
1 tablespoon olive oil
4 cups oriental vegetable
2 whole wheat pita breads halved and opened

Combine the soy sauce, red wine vinegar, sesame oil, garlic, sherry, ginger
and chicken.
Marinate chicken in the refrigerator for 2 hours. Heat olive oil in wok or
skillet. Drain the chicken and add to the skillet. Saute about 2 minutes.
Add the vegetables and stir-fry until heated through. Stuff opened pitas
with the filling.

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Quotes Chicken Recipes

Famous Recipes - Middle Eastern Bulgur Salad

Middle Eastern Bulgur Salad Prep: 15 min
Start To Finish: 45 min

*4 servings* *Stuff tomatoes with a global vegetarian salad mix of bulgur,
garbanzos, cucumber and feta.*
**
1cup boiling water 3/4cup uncooked bulgur 1can (15 to 16 oz) garbanzo beans
(chick peas), drained, rinsed 1small cucumber, chopped (1 cup) 8medium green
onions, thinly sliced (1/2 cup) 1/2cup crumbled feta cheese (2 oz) 1/4cup
chopped fresh parsley 2tablespoons lemon juice 2tablespoons olive or
vegetable oil 1/2teaspoon salt 4medium tomatoes
* 1 .* In small bowl, pour water over bulgur. Let stand 30 minutes. * 2
.* Meanwhile, in large bowl, mix remaining ingredients except tomatoes.
Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting
all the way through bottom of tomato. Place tomatoes on individual plates.
* 3 .* Stir bulgur into bean mixture; spoon into tomatoe

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Quotes Chicken Recipes

Famous Recipes - Tabbouleh in Pitas

*Tabbouleh in Pitas
**DVO Recipe Center*
Serves: 6

1 head romaine lettuce
1 small bunch parsley
½ cup bulgur wheat
½ cup boiling water
1 large tomato, finely diced
1 medium onion, minced
1 large cucumber, peeled, diced
½ cup lemon juice
¼ cup salad oil
salt and pepper
pita breads

Wash lettuce. Drain thoroughly; pat dry. Cover and chill. Wash, stem, and
shake parsley dry; cover and chill. Soak bulgur wheat in boiling water for
30 minutes. Set aside. Wrap parsley in lettuce leaves and shred as finely as
possible. Combine minced lettuce and parsley with bulgur (should have
absorbed all water). Cover and chill until ready to serve. Then, add finely
diced tomato, onion, and cucumber. Pour lemon juice and salad oil over
mixture and toss until coated. Season with salt and pepper to taste. Add
additional lemon juice and salt if desired. Spoon salad into pita bread
pockets to serve. Serves 6.

Notes:
-You can substitute 2 cups cooked brown rice or couscous in place of the
bulgur. Omit the soaking step.
-Alternatively, serve this salad in tortilla wraps.
-Add up to ¼ cup minced mint leaves for a refreshing flavor.
-The secret to great Tabbouleh is in its finely chopped vegetables.

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Quotes Chicken Recipes

Famous Recipes - Diabetic Refrigerator Cookies

Famous Recipes - Diabetic Refrigerator Cookies
1/2 cup butter or margarine, softened
1 egg
2 tsp. vanilla
1 tsp. baking powder
1 dash salt
1 cup flour
1 cup dates--unsugared, chopped
1 cup coconut, shredded
1 cup walnuts or pecans, divided
Cream butter, egg and vanilla until mixed and fluffy. Beat in
dry ingredients gradually mixing well after each addition. Mix in
dates, coconut and 1/2 cups nuts. Form dough into two 1-1/2 inch
diameter logs. Roll logs into remaining nuts (1/4 cup each). Wrap in
waxed paper and chill (or freeze) until firm enough to slice.
Preheat oven to 350. Slice cookies 1/4 inch thick and place on a
nonstick cookie sheet. Bake 10-12 minutes until light golden brown.
Cool on wire

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Quotes Chicken Recipes

Famous Recipes - Slow Cooker Cheesy Pork And Potatoes

Slow Cooker Cheesy Pork And Potatoes

1/2 pound ground pork -- cooked, crumbled
1/2 cup finely-crushed saltine crackers
1 1/3 cup barbecue sauce
1 egg
3 tablespoons margarine
1 tablespoon vegetable oil
4 potatoes -- peeled, sliced thin
1 cup grated mozzarella cheese
2/3 cup evaporated milk
1 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon freshly-ground black pepper
Chopped fresh parsley
Directions:

Combine pork, crackers, barbecue sauce and egg in large bowl; shape
mixture into 6 patties. Heat margarine and oil in medium skillet.
Saute potatoes and onion until lightly browned. Drain and place in
slow cooker.

Combine cheese, milk, salt, paprika and pepper in small bowl. Pour
into slow cooker. Layer pork patties on top. Cover and cook on LOW 3
to 5 hours. Garnish with parsley.

This recipe for Slow Cooker Cheesy Pork And Potatoes serves/makes 6.

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Quotes Chicken Recipes

Famous Recipes - Kung Pao Chicken

Kung Pao Chicken
DVO Recipe Center
Serves:

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1
tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.
Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat.
Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon
soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili
paste, vinegar and sugar. Mix together and add green onion, garlic, water
chestnuts and peanuts. In a medium skillet, heat sauce slowly until
aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

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Quotes Chicken Recipes

Famous Recipes - Shrimp-and-Broccoli Noodle Salad



_______________________________________

Shrimp-and-Broccoli Noodle Salad

Ingredients
1 pound broccoli, cut into florets with 2-inch-long stems (4 cups)
4 ounces bean threads (cellophane noodles)*
1 1-inch piece fresh ginger
8 ounces cooked and peeled small shrimp, thawed if frozen
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon salad oil
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water

Directions
1. Cook broccoli, covered, in boiling salted water for 5 minutes or
until crisp-tender; drain. Cool slightly and transfer to a large bowl.
Set aside.

2. Add bean threads to a saucepan of boiling water, then remove pan from
heat. Cut ginger into thin strips and add to saucepan. Let stand for 2
to 3 minutes until noodles are pliable; drain. Rinse with cool water.
Drain well. Toss noodle mixture and shrimp into broccoli.

3. For dressing, stir together the vinegar, sugar, salad oil, sesame
oil, salt, pepper, and water. Gently toss dressing into broccoli mixture
until well-coated. Makes four (1-1/4-cup) servings.

*Cook's Tip: Bean threads, or cellophane noodles, are dried green mung
beans that become translucent "noodles" when soaked briefly in hot
water. You'll find them in various sizes in Asian sections of
supermarkets and at Asian grocery stores.
Recipe adapted from East-West Flavors II Cookbook, published by the West
Los Angeles Japanese-American Cultural League Auxiliary.

Food Exchanges: 2 vegetable, 2 starch, 1 meat, 1 fat

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Quotes Chicken Recipes

Famous Recipes - Swedish Pear Tosa



_______________________________________

Swedish Pear Tosa

Ingredients
6 Bartlett or other ripe, firm pears
1 tablespoon lemon juice
6 tablespoons butter
1-1/2 tablespoons all-purpose flour
1/2 cup sugar
1/2 cup sliced almonds, toasted
1/4 cup whipping cream, half-and-half, or light cream
Fresh or frozen raspberries, thawed, or fresh sliced strawberries

Directions
1. Peel, core and slice pears. Place in a buttered 12x7-1/2x2-inch
(2-quart rectangular) baking dish. Sprinkle pears with lemon juice.

2. In a small saucepan, melt butter. Stir in flour and sugar. Cook and
stir over medium heat for 4 to 5 minutes or until thick and smooth.

3. Remove from heat and stir in almonds and cream. Pour over pears.

4. Bake in a 375 degree F oven about 25 minutes or until pears are
tender. Top with raspberries or strawberries. Makes 6 servings.

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Quotes Chicken Recipes

Famous Recipes - Portuguese Steak with Eggs



Steak with Eggs (Bifes com Ovos)

2 boneless thinly cut beef steaks, about 4 oz (100 g) each
1 Tbs (15 ml) lemon juice
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
3 Tbs (45 ml) butter
2 eggs, beaten
1 Tbs (15 ml) chopped chives or parsley

Sprinkle the steaks with the lemon juice, garlic, salt, and pepper
and let sit at room temperature for 15 minutes. Heat the butter
in a large heavy skillet over moderate heat and fry the steaks
until desired degree of doneness. Transfer the steaks to warm
dishes. Mix the eggs with the chopped chives and cook in the
same skillet, stirring constantly, until set but still soft. Spoon the
scrambled eggs over the steaks and serve immediately. Serves 2.

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