Tuesday, October 31, 2006

Famous Recipes - Easy Beef Goulash

Easy Beef Goulash Ingredients 2 pounds beef chuck, cut into 1-inch cubes 1/2 teaspoon salt 1 tablespoon vegetable oil 4 large sweet onions (Vidalia, Maui or Bermuda), halved and thinly sliced 1/2 cup water 1/3 cup mild barbecue sauce 3 tablespoons Hungarian paprika 1/4 teaspoon pepper

Directions 1. Sprinkle beef cubes with 1/4 teaspoon of the salt. Heat oil in large, heavy pot over medium-high heat. Working in batches, add meat; cook until browned, about 15 minutes. Transfer with slotted spoon to plate.

2. To drippings in pot, add onion and water. Cover; cook over medium heat, stirring occasionally, until very soft, about 10 minutes.

3. Return meat to pot. Stir in barbecue sauce, paprika, pepper and remaining salt. Cover; simmer over low heat until meat is fork-tender, about 3 hours. (If stew thickens too much during cooking, add a little water (about 1/2 cup.) Serve immediately, over noodles if desired. Makes 6 servings.

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Famous Recipes - Almond Cappuccino

Here's a hot coffee-based drink that will please almond lovers.

Almond Cappuccino

2 cups (500 ml) brewed coffee 1 cup (250 ml) evaporated skim milk 2 Tbs (30 ml) packed brown sugar 1/2 tsp (2 ml) vanilla extract 1/2 tsp (2 ml) almond extract

In a large saucepan, combine coffee, milk and sugar. Cook over moderate heat, stirring occasionally, until the mixture begins to boil. Remove from heat and add extracts. Serves 4.

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Famous Recipes - hello

Someone on one of the recipe groups gave me a recipe for homemade face paint and I lost it does anyone have it thnaks Marty

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

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Famous Recipes - Chai

"Chai" is the Hindi word for tea, derived from the Cantonese "cha," so the "Chai tea" seen on may restaurant and coffee shop menus is redundant. Spiced teas are found all over India and Southeast Asia, and every region and every cook has their own favorite version. Use this one to begin your experiments.

Chai

3 sticks cinnamon 12 cardamom pods 1/2 whole nutmeg, grated 3 whole cloves 6 whole black peppercorns 2 tea bags (English Breakfast is excellent) 1 cup (250 ml) milk or soy milk (or less to taste) Sugar to taste

Place all ingredients except milk and sugar in a saucepan. Add 4 cups (1 L) of water. Cover and bring to a boil over moderate heat. Reduce heat and simmer 10 to 20 minutes. Add milk until the color is a light brownish tan and heat through without boiling. Strain and serve, adding sugar to taste. Serves 4.

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Famous Recipes - Pumpkin Soup

_______________________________________

Pumpkin Soup Ingredients 2 tablespoons finely chopped onion 1/2 teaspoon curry powder 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon salt 1 tablespoon butter or margarine 2 15-ounce cans pumpkin 2 14-ounce cans chicken broth 1 tablespoon packed brown sugar or maple syrup, optional 1 cup half and half, light cream or milk Dairy sour cream (optional) Fresh sage leaves (optional)

Directions 1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves.

2. Makes 6 to 8 servings

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Famous Recipes - Olive Garden Orecchiette with Red Pepper Pesto

Olive Garden Orecchiette with Red Pepper Pesto

1 lb(s) Orecchiette (reserve 1/2 cup

cooking liquid)

12 oz Canned Roasted Red Peppers,

Drained

4 oz Walnut Pieces (toasted @ 350°

for 12 minutes)

2 oz Grated Parmesan Cheese

1 cup(s) Fresh Basil Leaves, washed

and dried

1/2 cup(s) Italian Parsley Leaves,

washed and dried

2 Cloves Peeled Garlic

4 oz Olive Oil

To Finish Dish:

4 Tbsp Unsalted Butter (optional)

Coarsely Chopped Toasted Walnuts

12 Fresh Basil Leaves, washed,

dried, and cut in thin strip

Combine red peppers, 4 oz. toasted

walnuts, parmesan cheese, basil, parsley

and garlic in a food processor.

With motor running, slowly add olive oil

and process until mixture forms a

coarsely chopped paste.

Cook Orecchiette in a large pot of

boiling salted water until al dente.

Drain pasta, reserving 1/2 cup cooking

liquid, and return pasta to pot.

Stir in pesto sauce, butter (if using) and

reserve cooking liquid.

Cook just until sauce is heated through.

Transfer pasta to serving plates and top

each with toasted walnut pieces and

shredded basil.

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Famous Recipes - Spiced Walnut Coffee Cake

_______________________________________

Spiced Walnut Coffee Cake

Ingredients Topping: 2/3 cup all-purpose flour 1/3 cup packed light-brown sugar 1/3 cup granulated sugar 2 teaspoons pumpkin pie spice 1/8 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1-2/3 cups walnuts, coarsely chopped Cake: 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1/2 cup packed light-brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 1 cup confectioners’ sugar 1 tablespoons milk

Directions 1. Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick cooking spray.

2. Topping: In a medium-size bowl, stir together flour, sugars, pumpkin pie spice and salt. With pastry cutter, cut butter into the mixture. Stir in walnuts. Refrigerate.

3. Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

4. In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.

5. On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

6. Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.

7. Bake at 350 degree F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.

8. In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving. Makes 12 servings.

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Famous Recipes - Original Sicilian Pasta Co. Stuffed Portobellos

Original Sicilian Pasta Co. Stuffed Portobellos

Description *: In the 70-80's I owned a chain of restaurants in the Los Angeles area called The Original Sicilian Pizza Company. I have since sold the restaurants and the last one closed in 1988. These are some of the recipes that I had on my menu.* Ingredients

8 Medium Portobello Mushrooms -- cleaned 8 Oz. shrimp -- chopped fine 1 C. mushrooms -- chopped fine 1/2 C. onions -- chopped fine 3 Oz. Butter 1 Oz. Olive Oil 1 Tbsp. Garlic -- minced 2 Medium eggs 2 Tbsp. Lobster Base 2 C. Breadcrumbs 1 Tbsp. parsley 1 tsp. coarse ground black pepper 2 Oz. white wine 12 Oz. crabmeat -- shredded 8 Oz. Mozzarella Cheese -- shredded

Methods/steps Brush Portobellos with olive oil and grill until done approx 5-7 minutes. Meanwhile sauté shrimp, mushrooms, and onions in butter, olive oil and garlic until shrimp turns pink. Remove from heat, add all other ingredients and mix well until mixture becomes firm. Add an additional egg or additional breadcrumbs until the mixture can easily be formed by hand into balls. Place approx 4-5 ounces into portobello mushroom, spreading so that it covers from edge to edge. Sprinkle with shredded mozzarella, and broil until cheese starts to brown. Serve.

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Famous Recipes - Carl's Jr. Famous Star

Carl's Jr. Famous Star

1 Sesame-seed hamburger bun 2 Onion rings 1/2 ts Sweet pickle relish 1 1/2 ts Catsup 1/4 lb Ground beef 1 ds Salt 2 ts Mayonnaise 3 Dill pickle slices 1/4 c Coarsely chopped lettuce 2 Tomato slices

Preheat a clean barbecue grill on high. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. Cut each of the 2 onion rings into quarters. Mix the catsup and relish together. This is your "secret sauce." Form the ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt slightly. Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun.

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Monday, October 30, 2006

Famous Recipes - McDonald's Quarter Pounder

McDonald's Quarter Pounder

1 Sesame-seed Bun 1/4 lb. Ground beef Salt to taste 1 Tbls. Ketchup 1/2 teasp. Prepared Mustard 1 teasp. Chopped Onion 2 Dill pickle slices 2 sl American cheese

1. Brown the faces of the bun in a large frying pan over medium heat. 2. Roll the ground beef into a ball and then flatten on wax paper until about 1/2 inch thick. 3. Cook the burger for 3 to 4 minutes per side. Salt each side during the cooking. 4. Spread Ketchup and then the mustard on the top bun, then add the onion and pickle. 5. Place 1 slice of cheese on the bottom bun, then the beef patty, then the other slice of cheese. 6. Top off the sandwich with the top bun. 7. Microwave on high for 15 seconds.

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Famous Recipes - Steak & Ale Hawaiian Chicken

Steak & Ale Hawaiian Chicken

4-6 Chicken Breasts

Marinade: 1/4 c. soy sauce 1/2 c. + 2 T. dry sherry 1 1/2 c. unsweetened pineapple juice 1/4 c. red wine vinegar 1/4 c. + 2 T. sugar 1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the first several minutes of cooking. Top each breast with a slice of Munster or provolone cheese and broil just until cheese starts to melt.

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Famous Recipes - Denny's Chicken Fried Steak Recipe

Denny's Chicken Fried Steak Recipe

4 cubed steaks corn oil season salt 2 tablespoons or 3 lambrusco's red wine -- or juice 2 cups Bisquick 1/4 pound butter or margarine -- melted 1/3 cup cooking oil season salt and pepper

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the biscuit mix.

Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, until crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375F about 30 minutes.

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Re: Famous Recipes - new member

Welcome to the Group!

On 10/29/06, JD <jdaniels@sdc.org> wrote: > > Hi Jim and welcome to the group... > Joe from New Mexico > > ----- Original Message ----- > From: bigjimbray > To: world-famous-recipes@yahoogroups.com<world-famous-recipes%40yahoogroups.com> > Sent: Saturday, October 28, 2006 7:51 PM > Subject: Famous Recipes - new member > > Hello everybody, My names is Bigjimbray, this is my first time on > here wanting say hello, let you know I would to join your fun > and interest here. > > [Non-text portions of this message have been removed] > > >

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

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Famous Recipes - Outback-style Steak

*Outback-style Steak* *Ingredients*

- 4 top sirloin, rib eye or filet steaks - Seasoning: - 1/2 teaspoon coriander - 8 teaspoons salt - 1/2 teaspoon turmeric - 4 teaspoons paprika - 2 teaspoons ground black pepper - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon cayenne pepper

*Directions*

Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Yield: Serves 4

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Famous Recipes - Jack in the Box Egg Nog Milk Shake

Jack in the Box Egg Nog Milk Shake

Ingredients

1 C. Premium vanilla ice cream 1/3 C. Premium Egg Nog Methods/steps Combine both ingredients in a blender, and mix until blended. You may wish to top with a dash of Nutmeg.

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Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor

Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor Monday October 30, 5:07 am ET Honor our country's flavorful roots with these thankfully easy, exciting offerings PITTSBURGH, Oct. 30 -- Thanksgiving is a holiday built on traditions passed down from generation to generation, but sometimes preparing the same menu year after year can turn tried and true into predictable and passe. This Thanksgiving, celebrate America's early beginnings by updating your holiday menu with recipes that reflect the best of our country, including bold, ethnic flavors, fragrant fruits and variations on our favorite veggies. Chef, columnist and cookbook author Andrew Schloss knows that preparing a holiday meal can be a stressful feat for even the veteran home chef. Whether it's adding smooth coconut to pumpkin pie, sweetening your turkey stuffing with unexpected flavors or even serving up a spicy new soup, canned ingredients offer the busy holiday chef quick and nutritious ways to create new Thanksgiving culinary customs. "Expectations are always high at a family, holiday meal -- with so many cooks in the kitchen, it's best to plan dishes that don't take too much work, but still wow the audience," says Schloss. "Many people are surprised to know that canned foods are already cooked in the can, eliminating a lot of prep time." Schloss, in conjunction with the Canned Food Alliance, created four easy, nutritious twists on classic Thanksgiving flavors: * Pumpkin Lasagna * Green Chile Posole Soup * Sweet and Savory Corn Pudding * Pumpkin Sweet Potato Coconut Pie "These recipes incorporate the convenience and inherent nutrition of canned foods, so that family cooks have less planning to worry about during the holidays," says Schloss. Log on to www.mealtime.org to view the Canned Food Alliance's entire Thanksgiving recipe collection among hundreds of other healthful and easy-to- prepare recipes. CANNED FOOD NUTRITION A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties. Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body. ABOUT THE CANNED FOOD ALLIANCE The Canned Food Alliance is a partnership of the American Iron and Steel Institute's Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. For hundreds of mealtime solutions, visit www.mealtime.org. Pumpkin Sweet Potato Coconut Pie Courtesy of www.Mealtime.org Early American settlers didn't take long to turn native New World pumpkins into a sweet custard "pye" in the old English tradition. If you're still serving your pumpkin pie in that time-honored way, we've got a revolution for you. This fusion recipe starts with a typical colonial pumpkin custard (seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes, and then gives it a Caribbean stir of coconut milk and a vanilla-scented candied coconut topping. Ingredients: 1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain remainder 1 can (15 ounces) 100% pure pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice 1/3 cup light brown sugar 2 tablespoons butter, melted 1/2 cup canned coconut milk 3 eggs, large or extra large 1 prepared, refrigerated piecrust 1 cup sweetened flaked coconut 1/3 cup light corn syrup 1/4 teaspoon vanilla extract Equipment: Food processor Rolling pin if using large size pie plate 9 or 9-1/2-inch, deep-dish glass pie plate Mixing bowl Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes. Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes. Cool for at least 1 hour before serving. Makes 12 servings Nutrition Information Per Serving: Calories 293; Total fat 13g; Saturated fat 7.8g; Cholesterol 24.7mg; Sodium 137mg; Carbohydrate 37.6g; Fiber 2.9g; Protein 4.0g Source: The Canned Food Alliance

Quotes Chicken Recipes

Famous Recipes - Applebee's Low-Fat Blackened Chicken Salad

Applebee's Low-Fat Blackened Chicken Salad

Dressing: 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika

Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire

Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves 2 tablespoons light butter

Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced

1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into

two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Serves 2 as an entree.

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Sunday, October 29, 2006

Re: Famous Recipes - new member

Hi Sally and welcome also....see your into lots of neat things "Crafts".... Your going to enjoy this site its fun and as you said lots of neat recipes to try... Joe in New Mexico

----- Original Message ----- From: ColonialSally@aol.com To: world-famous-recipes@yahoogroups.com Sent: Sunday, October 29, 2006 10:25 AM Subject: Re: Famous Recipes - new member

Hi Jim,

Welcome. You will really enjoy the recipes from this group.

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Quotes Chicken Recipes

Re: Famous Recipes - new member

Hi Jim, Welcome. You will really enjoy the recipes from this group.

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

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Quotes Chicken Recipes

Re: Famous Recipes - new member

Hi Jim and welcome to the group... Joe from New Mexico

----- Original Message ----- From: bigjimbray To: world-famous-recipes@yahoogroups.com Sent: Saturday, October 28, 2006 7:51 PM Subject: Famous Recipes - new member

Hello everybody, My names is Bigjimbray, this is my first time on here wanting say hello, let you know I would to join your fun and interest here.

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

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Famous Recipes - Carrabba's Italian Grill Sausage and Peppers

*Carrabba's Italian Grill Sausage and Peppers*

4 Italian fennel sausage links 4 ounces marinara sauce 8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce 1 each red, yellow and green bell pepper 1 red onion 2 ounces crushed garlic 1/2 (#10) can crushed tomatoes 1/2 ounces pepper 1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona

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Famous Recipes - Brown Derby Salad and Dressing

Brown Derby Salad and Dressing

Salad: 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch curly endive 1/2 head romaine lettuce 2 T. minced chives 2 medium tomatoes, peeled, seeded and diced 1 chicken breast, cooked, boned, skinned and diced 6 bacon strips, cooked crisp and diced 1 avocado, peeled and diced 3 hard-cooked eggs, peeled and diced 1/2 C. Roquefort cheese, crumbled

Special French Dressing: 1/4 C. water 1/4 C. red wine vinegar 1/4 t. sugar 1 1/2 t. fresh lemon juice 1/2 t. salt 1/2 t. black pepper 1/2 t. Worcestershire sauce 3/4 t. dry mustard 1/2 clove garlic, minced 1/4 C. olive oil 3/4 C. vegetable oil

For Salad: Chop lettuce, watercress, endive and romaine in very fine pieces. Mix together in a large, wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs and cheese in rows over lettuce.

At the table, pour the Special French Dressing over salad. Toss and serve.

For Special French Dressing: Combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire sauce, mustard, garlic and oils. Chill. Shake well before using.

Makes 6 servings salad, 1 1/2 C. dressing.

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Famous Recipes - Bern's Steak House Shiitake Sauce Diane

*Bern's Steak House Shiitake Sauce Diane*

4 tablespoons minced shallots

1 tablespoon and 1/2 teaspoon minced garlic, divided

2 cups Bordeaux wine

2 cups red-wine vinegar

4 ounces thinly sliced shiitake mushrooms

1 quart veal stock (beef can be substituted)

3 ounces Dijon mustard

3 ounces whole-grain mustard

2 teaspoons finely chopped tarragon

4 ounces whole butter

Salt and white pepper to taste

Place 3 tablespoons of the shallots and 1 tablespoon of the garlic in medium saucepan. Place pan on medium heat and soften ingredients for 3 to 5 minutes.

Add Bordeaux and bring to a boil, reducing quantity by half.

Next, add the red-wine vinegar; bring to a boil and reduce by half.

Add veal or beef stock and bring to a boil, reducing mixture by one-quarter.

In separate pan, saute shiitakes with remaining half-teaspoon of garlic and tablespoon of shallots.

Saute mushrooms until all the liquid evaporates; set aside.

Add Dijon and whole-grain mustards to sauce. Bring to a boil and reduce sauce by half.

Add shiitakes to sauce and reduce mixture to a thick consistency.

To finish sauce, add tarragon, butter, salt and pepper to taste.

Makes approximately 1 quart sauce, enough for 6 to 8 servings.

Source: Jeannie Pierola, executive chef, Bern's Steak House.

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Famous Recipes - Benihana Sesame Chicken

*Benihana Sesame Chicken*

1 teaspoon soybean oil 5 ounces skinned, boneless chicken breast 2 mushrooms, sliced into 8 pieces 1 teaspoon soy sauce 1/2 teaspoon lemon juice 1/2 teaspoon sesame seeds Salt and pepper (optional)

Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F).

Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot.

Serving suggestion: Dip prepared chicken in Benihana Cream Sauce

Servings: 1

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Famous Recipes - The Berkshire Grill's Pineapple Bread Pudding

The Berkshire Grill's Pineapple Bread Pudding

1 lb. cooked white dinner rolls 3 1/2 C. milk 4 eggs 2 C. sugar 1 t. vanilla 1/2 C. raisins 1 can (8 oz.) crushed pineapple, drained

Preheat the oven to 375 degrees.

Break the rolls into bite-sized pieces, about 1/2 inch each. Do not squeeze the bread; tear so the pieces are light and fluffy.

Pour the milk into a mixing bowl. Add the bread and stir it into the milk so the pieces better absorb the milk. Set aside for 15 minutes.

In a separate bowl, beat the eggs. Add the sugar, raisins, vanilla and pineapple.

Pour egg mixture over the bread-and-milk mixture. Mix well, folding with a rubber spatula. Pour batter into a 9-by-13-by-2-inch pan.

Bake until golden brown and puffy, when a toothpick inserted in the batter in several places comes out clean, about 45 minutes. Let cool before serving.

Makes 6 servings.

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Famous Recipes - new member

Hello everybody, My names is Bigjimbray, this is my first time on here wanting say hello, let you know I would to join your fun and interest here.

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Saturday, October 28, 2006

Famous Recipes - Bennigan's Linguini Diablo with Two Sauces

*Bennigan's Linguini Diablo with Two Sauces*

1 pound linguini 1 tablespoon vegetable oil 12 scallops 10 shrimp (26-30 count), peeled and deveined 8 clams 1/3 cup Garlic Lemon Butter 4 cups Marinara sauce 1/4 cup grated Parmesan cheese 1 tablespoon plus 1 teaspoon parsley

*Garlic Lemon Butter* 1/2 cup (1 stick) butter, room temperature 2 teaspoons crushed garlic 1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

*Marinara Sauce* 3 1/2 tablespoons vegetable oil 8 1/2 ounces diced yellow onions 1 tablespoon chopped garlic 1 (6 pound 4 ounce) can crushed tomatoes 3 1/2 tablespoons minced fresh parsley 2 1/8 teaspoons dried oregano leaves 1 1/4 teaspoons dried basil leaves 1 3/4 teaspoons salt 1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook

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Famous Recipes - Barefoot Contessa Pan-Fried Onion Dip

*Barefoot Contessa Pan-Fried Onion Dip*

Makes two cups.

This dip is like the California dip that we remember from our childhood, except it's the real thing, with slowly caramelized onions, and it's ten times more tasty. For a real treat, I love to serve this appetizer with Eli Zabar's potato chips plus fresh vegetables and crackers for dipping.

2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise

Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes.

Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well.

Taste for seasonings. Serve at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten Crown

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Famous Recipes - Barefoot Contessa Vanilla Bean Lemon Cake

Barefoot Contessa Vanilla Bean Lemon Cake

1 3/4 sticks unsalted butter, slightly softened 2 C. sugar 1 vanilla bean, split Grated zest of 4 lemons 4 extra-large eggs, at room temperature 3 C. all-purpose flour 1/2 t. baking powder 1/2 t. baking soda 1 t. kosher salt 1/4 C. fresh lemon juice 3/4 C. buttermilk, at room temperature 1 t. pure vanilla extract

Lemon Icing 2 1/2 C. powdered sugar 1 T. unsalted butter, at room temperature 1 T. fresh lemon juice 2 T. hot milk pinch of salt

Preheat the oven to 350°F. Spray a 10 x 5 1/4-inch loaf pan with baker's spray. Line the pan with a long piece of parchment and spray that, too. It's OK if the parchment hangs over the sides of the pan.

Combine the butter and all but 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until light and fluffy. The mixture will lighten in color until almost white.

Sprinkle the 1 tablespoon of sugar onto the split and opened vanilla pod; scrape out the seeds using a small knife. Add half of the vanilla seed/sugar to the butter mixture; reserve the remainder. Stir in the lemon zest. Beat in the eggs, 1 at a time.

Sift the flour, baking powder, baking soda and salt onto a piece of wax paper.

Combine the lemon juice, buttermilk and vanilla extract in a small bowl.

Add the dry ingredients alternately with the liquid ingredients to the butter mixture, beginning and ending with the dry ingredients. Remove the bowl from the mixer and use a spatula to give a couple of last folds from the bottom of the bowl. Pour the batter into the prepared loaf pan and tap lightly on the countertop.

Bake for 45 to 55 minutes, until the cake pulls away from the sides of the pan and a tester comes out clean when inserted into the center of the cake.

Transfer the pan to a rack and let cool for 10 minutes, then turn the cake out onto a rack set over a tray.

For the lemon icing: Put the powdered sugar and butter in a small bowl. Pour the lemon juice and hot milk over them and whisk until smoothly blended. Whisk in the pinch of salt and the reserved vanilla/sugar. Spoon the icing over the cake and spread it over the sides.

Note: I like to cut thick slices of the cake and surround with strawberries and raspberries that have been tossed with vanilla syrup (see recipe).

If you are serving the cake with fruit, you can delete the icing and serve the slices au natural.

Serves 8 to 10.

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Famous Recipes - Applebee's Southwest Steak

*Applebee's Southwest Steak*

2 (5.5 ounce) sirloin steaks, or your favorite cut 4 shakes blackened steak seasoning 1/2 cup red peppers, julienne cut 1/2 cup green peppers, julienne cut 1 cup yellow onion, julienne cut Butter, as needed Salt, to taste Pepper, to taste Garlic, granulated, to taste 1 slice Cheddar cheese 1 slice Monterey jack cheese, sliced

Preheat skillet or grill to 550 degrees F.

Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks.

While steak is cooking, cut onions and peppers.

Melt butter and sauté onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked.

For final minute of steak cooking, top with cheese slices.

Plate for service with onions and peppers and serve with your favorite side dishes. Applebee's serves theirs with skin-on garlic mashed potatoes and garlic bread.

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Famous Recipes - Thai Chicken Soup

Thai Chicken Soup Ingredients 3/4 cup jasmine rice olive or canola oil spray 1 tsp green curry paste 1 litre MAGGI Real Chicken Stock 200ml CARNATION Light & Creamy Evaporated Milk 1 tsp coconut essence 1-2 red chillies, deseeded and finely chopped 2 stems lemongrass, outer leaves removed, finely chopped 4 kaffir lime leaves, finely shredded 1 tsp minced ginger 500g chicken breast fillets, cut into thin strips 200g green beans, cut into 3cm lengths 1 red capsicum, deseeded and cut into thin strips 2 tsp honey 4 large or 6 small bread rolls Serves: 4 - 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally. Add the stock, milk, coconut essence, chillies, lemongrass, lime leaves and ginger. Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through. Add beans, capsicum, rice and honey and simmer for a further 5 minutes or until vegetables are tender. Serve with bread rolls, if desired. Our system of medals helps you analysis the nutrient content of a meal and whether or not it is likely to help you meet your nutrition goals. Learn more about our medal schemes here.<http://www.nestle.com.au/Recipes/Survival/Howtouse/>

Analysis 4 6 Energy (kJ) 2572 1478 Prot (g) 45 28 Fat (g) 13 8 CHO (g) 78 41 calcium, iron, vitamin C

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Re: Famous Recipes - New member

Welcome to the group Debbie. I know that you will really enjoy the recipes and interaction with the members. Loretta

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Famous Recipes - Savory Pork Stew

Savory Pork Stew

"A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!" Original recipe yield: 8 servings PREP TIME * 15 Min* COOK TIME * 2 Hrs * READY IN * 2 Hrs 15 Min* INGREDIENTS

- 1 tablespoon extra virgin olive oil - 2 pounds cubed pork stew meat - 1 pinch salt to taste - 1 pinch ground black pepper to taste - 1 pinch garlic powder to taste - 2 tablespoons cornstarch, or as needed - 8 red potatoes - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 1 sweet onion, diced - 1 (11 ounce) can whole kernel corn - 1 (14 ounce) can stewed tomatoes - 1 (10.75 ounce) can cream of mushroom soup - 1 1/4 cups milk - 1 (14 ounce) can beef broth - 1 tablespoon Italian seasoning

DIRECTIONS

1. Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker. 2. In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker. 3. Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

--

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Famous Recipes - Pork Cutlets Mexicana

Pork Cutlets Mexicana Ingredients 2 tablespoons butter 1/3 cup finely chopped red onion 1-1/2 teaspoons finely chopped garlic 2 tablespoons all-purpose flour 4 boneless pork cutlets (about 1-1/4 pounds), slightly flattened 1/4 teaspoon ground cumin 1/2 cup chicken broth 1/2 teaspoon red-wine vinegar 1 cup bottled salsa

Directions 1. Heat the butter in a large nonstick skillet over medium-high heat. Add the red onion and garlic; saute, stirring occasionally, for 2 minutes or until softened.

2. Meanwhile, place flour on waxed paper. Dredge the pork cutlets in the flour to coat all sides. Add cutlets to skillet; saute for 2 minutes per side or until golden brown. Add cumin, chicken broth, vinegar and salsa; cook for about 4 minutes or until the meat is cooked through. Makes 4 servings.

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Famous Recipes - New member

Hi!

I am new to the group and would like to introduce myslef to the group.

My name is Debbie, I am disabled and 51 living in Philadelphia, Pennsylvania. Not much to say about myself but here goes.

Besides cooking and baking I love to do crafts of all kinds. I would like to learn one stroke painting and digital graphics I would like to make things like candy wrappers. Not to good with the digital programs.lol

I have a 4 legged baby named Tommy. He is an orange and white cat with alot of personality. I have never seen a cat like him before. He loves for you to hug and kiss him and he loves company. When someone knocks on the door he will knock you over to get to the door. Haven't been able to teach how to open it yet. Just what I need

I hope to get to know everyone and exchange recipes and conversation.

Great to meet you debbie

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Friday, October 27, 2006

Caramel Apple Pie Cups

Caramel Apple Pie Cups 3 Granny Smith apples (about 2 pounds), peeled, cored, chopped 3/4 cup packed light-brown sugar 3 tablespoons butter 1/4 cup apple juice 1/4 cup heavy cream 1/4 teaspoon apple pie spice 1 tablespoon cornstarch 1/4 cup soft caramels (about 8 pieces), unwrapped 2 boxes (11 ounces each) piecrust mix 1/2 cup cold water 1 egg, lightly beaten Combine apples, brown sugar, butter, apple juice, cream, pie spice, cornstarch and caramels in a skillet. Bring to boiling over high heat, stirring frequently, 8 to 10 mins.Lower heat to medium; cook for another 2 to 3 mins. Remove from heat. Heat oven to 425 degrees F. Stir together 2 boxes piecrust mix and cold water in medium-size bowl until dough comes together in ball. Divide in half. Transfer half of dough to floured work surface. Roll out to 1/8- to 1/4-inch thickness. Using 4-inch round cutter or lid of 13-ounce coffee can, cut out 6 circles. Then with 2-3/4-inch cutter, cut 6 smaller circles, rerolling scraps as needed. Repeat with second half of dough, cutting out six 4-inch circles and six 2-3/4-inch circles. Reserve any leftover dough for other uses, refrigerating for up to 3 days, or freezing up to 1 month. Press a 4-inch circle of dough into a 2-3/4 x 2-inch cup of a muffin tin, pressing dough up sides and overlapping rim slightly. Repeat with remaining large circles and cups, filling a total of 12 cups. Fill each pastry-lined cup with a scant 1/4 cup filling. Brush edges of smaller circles with egg. Top pie bottoms with smaller circles; pinch pastry edges together to seal. Decoratively pierce tops (Or cut smaller circles into strips for a lattice top.) Bake in 425 degree F oven for 15 mins or until crust is golden and filling is bubbly. Remove pies to wire rack to cool. Serve with vanilla ice cream if desired. Makes 12 pie cups.

Quotes Chicken Recipes

Coffin Sandwiches

Coffin Sandwiches 2 slices whole wheat bread 3 slices OSCAR MAYER Smoked Ham 1 KRAFT Singles 1 Tbsp. MIRACLE WHIP Dressing 1 lettuce leaf CUT bread slices into coffin shapes. LAYER with sliced meat, Singles, dressing and lettuce. Spear each sandwich with plastic toothpick to hold it together, if desired. CUT sandwich into coffin shape using coffin template and sharp knife. For an even stronger template, trace the template onto a piece of cardboard and cut out.

Quotes Chicken Recipes

Famous Recipes - Some great recipes for you

Table of Contents:

BBQ Veggie/Chicken Pizza Baked Pumpkin Wontons Fritos Chili Pie Casserole Rice Patties Inside-Out Cabbage Rolls Barley Mushroom Pilaf Baked Corn Cheese It Chicken

_______________________________________

Barbecue Veggie/Chicken Pizza

1 Pizza crust (a whole wheat one is good) 1 Jar/bottle of your favorite BB-Q sauce (don't use TOO much) 8 oz Package sliced mushrooms 1 Bell Pepper (any color)- chopped 1 red onion, sliced thin and separated 8 oz pineapple tidbits, drained 1 bunch fresh broccoli- chopped 1 bunch cilantro- stemmed and chopped sliced jalapenos to taste 6-8 oz chicken tenders, chopped into bite-size pieces 1 – 2 cups shredded/grated Mozzarella cheese

Pre-heat oven to 450*F. Place crust on a pizza pan and pour/spread BB-Q sauce. Set aside. Chop up all your veggies, and place in a skillet sprayed with pam, EXCEPT THE PINEAPPLE, and saute'. In a separate smaller skillet sprayed with pam, saute the chicken. Evenly place the veggies on top of the BB-Q sauce, next place the chicken pieces; add pineapple. Sprinkle the cilantro and cheese over all. Place the pizza in the oven for approximately 10-15 minutes. Cut and serve. _______________________________________

Baked Pumpkin Wontons Makes 16

1 Cup Canned Pumpkin 3 Tbs Brown Sugar 2 Tbs Maple Syrup 1 Tbs Pumpkin Pie Spice 16 Refrigerated Wontons Wraps Cinnamon Sugar, for topping*

Preheat oven to 400 degrees.

In mixing bowl, combine pumpkin, sugar, syrup and spice. With a wonton lying flat, place 1 tablespoon of filling in center. Moisten edges with water and fold to form a triangle, pressing edges to seal. Repeat with remaining wontons.

Place prepared wontons on ungreased cookie sheet and spray with non –stick cooking spray. Sprinkle with cinnamon sugar.

Bake at 400 degrees until golden, approximately 16 minutes. Flip them over and bake for 2 more minutes.

* Cinnamon sugar = 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon; mix well. _______________________________________

Fritos Chili Pie Casserole

2 1/2 to 3 Cups Fritos (or other brand) corn chips 1 large onion, chopped ( 3/4 to 1 Cup) 2 1/2 Cups chili (or 1 19-ounce can) 1 Cup grated Cheddar (or American) cheese

Place half the corn chips in a baking dish. Sprinkle with all the chopped onions and half the cheese. Top with all the chili, then the rest of the corn chips and cheese. Bake in a 350º F. oven for 15 to 20 minutes, or until cheese is bubbly. Makes 6 servings.

_______________________________________

RICE PATTIES

1/2 cup brown rice 2 cups hot water 2 stock cubes 1 Tbsp margarine 1 onion, finely chopped 2 zucchini, grated, juice squeezed out 1 carrot, grated 1 tsp dried parsley 1 cup fresh breadcrumbs 1/2 cup plain flour 1 x 10 oz can creamed corn 1 Tbsp Curry Powder 1 or 2 eggs, lightly beaten

Place rice, Stock cubes and water in a pan , cook. Do not rinse.

In a bowl melt margarine in microwave for 30 seconds on HIGH. Add onion and cook for 1-2 minutes on HIGH, stirring occasionally, Combine all other ingredients including rice. Mix well.

Make into patties. Place on a lightly greased microwave safe tray and Flatten slightly.

Cook on High for 2 minutes at a time until cooked. I usually cook them on a BBQ plate..

Serve hot or cold.

_______________________________________

Inside-Out Cabbage Rolls

1 lb ground beef 1/4 c raw rice 2 c shredded (course rather then fine) cabbage 1 tsp salt 1 c chopped onion 1 c (10 1/2 oz) tomato soup 1 can water

Add rice, cabbage, salt and onion to meat and mix well. Roll into meat balls. Put one layer deep into baking pan. Mix tomato soup and water. Cover and bake at 350 degrees for 1 and 1/2 hours. To make twice the amount, double everything except water.

These are much easier for me to make that the traditional stuffed cabbage rolls and even quicker when prepared slaw mix from the produce department is used. _______________________________________

Barley Mushroom Pilaf

1 c. uncooked barley (cook according to directions on box) 3 (3.5 ox.) pkg. fresh shitake mushrooms Cooking spray 1 T. olive oil 2 c. chopped onion 1 1/2 c. red bell pepper 3.4 c. chopped yellow bell pepper 1/2 c. fat-free low-sodium chicken broth 1/4 c. chopped fresh parsley 1 tsp. dried thyme 1 tsp. salt 1.4 tsp. freshly ground black pepper 3/4 c. Monterey jack or Parmesan cheese

Remove mushroom stems, slice caps. saute' mushrooms in oil 3 minutes. remove from skillet, stir in onion, cover and cook 6 minutes. Add peppers, cover, cook an additional 2 minutes. Stir in cooked barley mushrooms, broth and spices. Spoon half of mixture into greased 11 x 7 baking dish. Sprinkle with half of cheese; repeat. Cover with foil and bake for 45 minutes. _______________________________________

Baked Corn (Scalloped Corn)

2 cups corn -- cooked (canned) 3 tablespoons butter 1 tablespoon onion -- chopped 1 tablespoon green pepper 1/2 teaspoon salt 3/4 cup milk 3 eggs -- separated 1/2 teaspoon vinegar 1 teaspoon salt 1/2 teaspoon pepper 4 tablespoons bread crumbs

Melt butter in skillet and brown onion and green pepper. Add flour and gradually stir in milk. Stip until thick and smooth. Add egg yolks, corn, vinegar, salt and pepper. Fold in egg whites. Top with bread crumbs. Bake at 400 degrees 20- 30 minutes. _______________________________________

Cheese It Chicken

Ingredients:

Skinless, boneless chicken breasts (1 for each person) Cheese It crackers Egg (1 egg per 2 pieces of chicken) Buttermilk or milk Garlic powder Paprika Dry mustard Honey Mustard Dipping Sauce (Ken’s Honey Mustard Salad Dressing is great.)

Instructions

1. Preheat oven to 350F. 2. Grease the bottom of a pan lightly. Use a pan with enough room for each piece of chicken to lay flat. I used a ceramic baking pan. 3. Pound the chicken to a uniform thickness, about 3/4 to 1 inch. You don’t want the breast too thin. 4. Sprinkle one side of the chicken with a bit of garlic powder, paprika, and dry mustard. Rub in the spices. Then, season and rub the other side. 5. Break the egg into a shallow, wide dish (I used a glass pie plate.) Scramble the egg then add 2 tablespoons of the buttermilk or milk. You can also use water. 6. Place the cheese crackers in a baggie and crush them into crumbs. You will need about a handful for each chicken breast. You can always crush more crackers if you need them. Put the crushed crackers on a piece of waxed paper. 7. Dip the seasoned chicken into the egg mixture and then into the crackers. Coat each side completely, pressing the crumbs firmly onto the chicken. Turn the pieces a few times to be sure you have an even coating. Place chicken pieces into the prepared pan. 8. Cook the chicken for about 45 minutes. If your chicken pieces are thicker, let them cook for an hour. 9. Serve with honey mustard sauce. _______________________________________

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Famous Recipes - Some yummy desserts

Table of Contents:

Peanut Butter Eyeballs Jack-O’Lantern Cake Old German Muffins Spicy Pumpkin-Date Cookies Black Frosting

_______________________________________

Peanut Butter "Eyeballs"

1 16-oz. jar creamy peanut butter 1/2 cup (1 stick) butter, softened 1 1-lb. box powdered sugar White Almond Bark bag of mini-chocolate chips Tube of Red Colored Gel (not frosting) Mini-cupcake papers Round Toothpicks

1. Mix peanut butter, butter, & powdered sugar together in a large bowl. 2. Once "dough" has formed, roll into little balls, about 1 & 1/2-inches wide. 3. Put balls on a cookie sheet lined with waxed paper. 4. Place in the fridge to set, about 1 hour.(They need to firm up) 5. Then melt Almond Bark in a glass measuring cup in the microwave according to package directions. 6. When bark is melted: 7. Stick a toothpick in each ball & dip into bark leaving a small amount (about dime size) around the toothpick bare so you can see the bare peanut butter ball. 8. Place the balls on waxed paper to set (15 minutes) with the toothpick standing straight up, leave toothpick in balls. 9. When set, place balls into mini-cupcake papers & remove the toothpick. 10. Place a mini-chocolate chip with the pointed side down in the hole left by the toothpick. 11. Drizzle the red color gel down each eyeball to make them look "bloodshot". 12. Place in refrigerator until hardened. _______________________________________

Jack-o'-Lantern Cake For Halloween fun, bake this adorable

Jack-o’-Lantern Cake. Everyone will wonder how you did that!

2 packages Betty Crocker® SuperMoist® devil's food or white cake mix Water Vegetable oil Eggs or egg whites 2 tubs Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting Yellow and red food color 1 green flat-bottom ice-cream cone Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (any flavor)

1. Heat oven to 325F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 package cake mix as directed on package, using water, oil and eggs or egg whites. Pour batter into casserole. Bake devil's food cake 1 hour 20 minutes to 1 hour 25 minutes, white cake about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on wire rack. Cool completely. Repeat with remaining cake mix. 2. Empty frosting into medium bowl; tint with 9 drops yellow and 6 drops red food color to make orange frosting. Place 1 cake, rounded side down, on plate. Spread with 2/3 cup of the orange frosting almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost with remaining orange frosting. 3. Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. 24 servings

High Altitude (3500-6500 ft) For devil's food: Heat oven to 375°F. Make each cake mix with 1 3/4 cups water, 1/4 cup Gold Medal® all-purpose flour, 1 Tbsp oil and 3 eggs. Beat on low speed 30 sec; beat on medium speed 4 min. Bake 1 hr 5 min to 1 hr 15 min. For white: No changes.

TIPS from the kitchen Do-Ahead Tip You may want to bake the cake a day ahead so there’s not a long wait and those involved in the decorating are at their creative best.

Substitution Just for fun, replace your usual entry in the pumpkin-carving contest with this tempting dessert.

_______________________________________

Old German Muffins

3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 tb Rum 1 ts Vanilla extract 3 tb Milk 1/2 ts Cinnamon 2 ts Baking powder 2 1/4 c Flour 1/4 c Almonds; ground 1 tb Orange rind; grated 1/4 c Raisins; if desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. (See note below) Makes 12-18 muffins depending on how full you fill your tins.

NOTE: Fill the muffin tins with a large spoon or ice cream scoop. Make sure that the muffin tins are evenly filled so that they bake evenly. Most recipes direct that the muffin tins be filled 2/3's full to allow room for expansion. If your batter is at the right consistency, you can fill the tins for a nice dome on the muffins.

Below are rules that I got from an online booklet regarding muffins - I stick to their guidelines every time!

1. Fill your muffin tins. Time and again, we see recipes that direct you to fill your muffin tins 2/3’s full. That’s not enough batter for high-domed muffins. Fill your muffin tins nearly full. Your favorite recipe that calls for 12 muffins may only make nine or ten high-domed muffins. Fill any empty tins half full of water.

2. Make sure that your batter is thick. In a full tin, a thin batter will flow all over your oven before setting. Your batter should be spoonable not pourable.

3. Get your oven hot enough. Set your oven temperature to 425 degrees. Yes, we know, most recipes list a temperature of 350 or 375 degrees Fahrenheit. You need a high temperature to create a burst of steam which will lift the top of the muffin and quickly set the starches and proteins in the muffin. After six or eight minutes, set the temperature back to the lower setting. If you leave it on the high temperature, the muffins will bake too rapidly and will likely be crusty. _______________________________________

SPICY PUMPKIN-DATE COOKIES 1 cup sugar 1/2 cup butter or margarine -- softened 1 cup canned pumpkin 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup chopped dates 1/2 cup chopped walnuts

Heat oven to 375F. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack. Makes approx. 4 dozen. _______________________________________

Black Frosting

If you are going to make a Halloween cake (and/or cupcakes) and need black frosting, you can make it by using a can of chocolate frosting and then adding drops of blue coloring until you get the black color you want.

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Famous Recipes - Spinach Casserole

Here's another meatless casserole that does double duty as an entree or side dish.

Spinach Casserole

1 Tbs (15 ml) olive oil 2-4 cloves garlic, finely chopped 2 lbs (900 g) fresh spinach A grating of fresh nutmeg Salt and freshly ground pepper to taste 4 eggs 1/4 cup (60 ml) heavy cream 1/4 cup (60 ml) bread crumbs 2 Tbs (30 ml) butter

Heat the oil in a large skillet over moderate heat and saute the garlic for 1 minute. Add the spinach, nutmeg, salt, and pepper and cook covered until the spinach is wilted, about 3 minutes. Beat the eggs with the cream in a bowl and add the spinach, stirring to combine. Transfer to a greased baking dish, sprinkle with bread crumbs, dot with butter, and bake in a preheated 425F (220C) until lightly browned, about 20 minutes. Serves 4 to 6.

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Famous Recipes - Taco Cheesecake

Taco Cheesecake

3 Teaspoons cornmeal 3 (8oz) packages cream cheese, softened 1 envelope taco seasoning 1/2 cup sour cream 1/2 cup salsa 2 eggs, lightly beaten 1 cup shredded Monterey Jack Pepper cheese (4oz) 1 can chopped green chilies, drained (4oz) 1/2 cup chopped ripe black olives

TOPPING

1 Cup sour cream 1/4 cup sliced black olives 1/4 cup sliced green onions 1/4 cup sliced cherry tomatoes 1 Jalapeno pepper, sliced

DIRECTIONS

1: Sprinkle bottom of greased 9" spring form pan with cornmeal, set aside 2: In mixing bowl, beat cream cheese until smooth. 3: Add taco seasoning, sour cream and salsa 4: Stir in eggs, pepper jack cheese and chilies 5: Fold in olives 6: Pour over cornmeal 7: Place pan on baking sheet 8: Bake at 350 degrees for30-35 minutes or until center is almost set 9: Cool on a wire rack for about 10 minutes 10: Carefully run a knife around edge of pan to loosen; cool for 1 hour 11: Refrigerate over night 12: Remove sides of pan 13: Spread sour cream over top and sides of cheesecake 14: Arrange olives, onions, tomatoes and Jalapeno slices on top in a circular motion 15: Serve with assorted crackers

NOTE: TOP OF CHEESECAKE MAY CRACK

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Thursday, October 26, 2006

Famous Recipes - Pork and Cabbage Casserole

You can use the traditional method of boiling the whole cabbage to tenderize the leaves as I have indicated in this recipe, or you can employ the more modern method of freezing the cabbage to accomplish the same thing.

Pork and Cabbage Casserole

1 small head cabbage, about 1 lb (450 g) 2 Tbs (30 ml) vegetable oil 1 onions, chopped 1 1/2 lbs (675 g) lean pork, cubed 1/2 cup (125 ml) dry white wine or chicken stock 1 tsp (5 ml) caraway seeds Salt and freshly ground pepper to taste 4 - 6 slices bacon, cut in half

Cook the whole cabbage in a large pot of boiling water for 10 minutes. Peel off 12 of the outer leaves, set aside, and chop the remaining cabbage. Heat the oil in a large skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the pork and cook until lightly browned. Add the chopped cabbage, wine, caraway seeds, salt, and pepper and simmer covered for 10 minutes. Line a greased baking dish with half the cabbage leaves, removing the ribs if necessary to make them lie flat. Add the pork mixture and top with the remaining cabbage leaves. Arrange the bacon slices on top and bake in a preheated 350F (180C) oven for 45 minutes. Serves 4 to 6.

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Famous Recipes - Fresh Pineapple Semifreddo Pie

Fresh Pineapple Semifreddo Pie

Ingredients Shell: 1 package (6.6 ounces) almond toast cookies, such as Stella D’oro 2 tablespoons granulated sugar 4 tablespoons unsalted butter, melted Filling: 3/4 cup ricotta cheese 1/2 cup granulated sugar 1 container (16 ounces) ripe, fresh pineapple chunks, coarsely chopped

1 cup heavy cream 2 tablespoons powdered sugar

Directions 1. Shell: Heat oven to 350 degrees F. Remove 1 cookie and coarsely crush. Set aside for garnish. Place remaining cookies in a food processor and pulse to make fine crumbs. Reserve 1/2 cup for filling. In a medium-size bowl, combine remaining crumbs and sugar. Stir in the melted butter until well combined. Spread mixture over the bottom and up the sides of a 9-inch pie plate. Bake at 350 degrees F for 10 minutes. Cool completely.

2. Filling: In large bowl, stir together ricotta cheese and granulated sugar. Set aside 1/4 cup of the chopped pineapple for garnish. Stir remaining pineapple into cheese mixture.

3. In medium-size bowl, beat together cream and powdered sugar until stiff. Add to pineapple mixture and gently fold until just combined. Fold 1/2 cup reserved cookie crumbs into pineapple mixture. Gently scrape into pie shell, mounding the filling.

4. To garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling. Freeze 6 hours or overnight.

5. To serve, remove pie from freezer and place in refrigerator 15 to 20 minutes for easy cutting. Makes 8 servings.

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Famous Recipes - Penne w/Broccoli, Bacon and Garlic

Penne with Broccoli, Bacon and Garlic Ingredients 1 box (1 pound) penne or your favorite short shaped pasta 1 head broccoli, cut into 1-inch flowerets, stems peeled and cut into 1/4-inch-thick slices OR: 1 bag (about 1 pound) fresh broccoli flowerets

2 tablespoons olive oil 1/2 pound Canadian bacon, diced 1 medium-size onion, halved and sliced crosswise 2 cloves garlic, sliced 1/2 teaspoon red-pepper flakes 1 can (14.5 ounces) chicken broth 1/4 teaspoon salt 1/4 teaspoon black pepper 1 medium-size ripe red tomato, cored and diced 1/3 cup grated Parmesan cheese

Directions 1. In large deep pot of lightly salted water, cook penne until al dente, firm yet tender, following package directions. For last 4 minutes of cooking, add broccoli. Drain.

2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add bacon, onion and garlic; saute 3 minutes. Lower heat to medium; add pepper flakes; cook until onion is softened, about 4 minutes. Stir in broth, salt and pepper; heat through. Remove from heat; stir in tomato.

3. Transfer hot pasta and broccoli to large serving bowl. Add bacon mixture from skillet; toss to combine. Stir in Parmesan, and serve immediately. Makes 8 servings.

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Famous Recipes - Chicken w/Apples & Walnuts

_______________________________________

Chicken With Apples And Walnuts Ingredients 1 package (8 ounces) Neufchatel cheese, at room temperature 1/2 cup 1% low-fat milk 1 tablespoon spicy brown mustard 2 teaspoons jarred horseradish 3/4 teaspoon salt 1 tablespoon unsalted butter 1 pound boneless, skinned chicken breasts, diced 2 medium-size apples, peeled, cored and diced (about 2 cups) 1/4 teaspoon pepper 1/2 cup chopped walnuts 1 teaspoon chopped fresh thyme OR: 1/4 teaspoon dried

Directions 1. Combine Neufchatel, milk, mustard, horseradish and 1/4 teaspoon salt in medium-size bowl; whisk until sauce is smooth.

2. Melt butter in large skillet over medium-high heat. Add chicken; cook for 3 minutes. Add apples, remaining 1/2 teaspoon salt and the pepper; cook 3 minutes or until chicken is no longer pink in center. Pour in cheese sauce; lower heat to medium and simmer for 2 to 3 minutes or until thickened. Remove from heat.

3. Toast walnuts in skillet until lightly browned, about 7 minutes. Add walnuts and thyme to filling. Makes 3-1/2 cups.

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Famous Recipes - Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

4-6 boneless, skinless chicken breast halves Salt and freshly ground pepper to taste 4 Tbs (60 ml) butter 1 onion, chopped 1 Tbs (15 ml) paprika 4 Tbs (60 ml) all-purpose flour 1 cup (250 ml) white wine 3/4 cup (180 ml) heavy cream, half-and-half, or milk 1/2 cup (125 ml) chicken stock 1 15-oz (425 g) can artichoke hearts, drained 4-6 slices bacon, fried crisp and crumbled Toasted slivered almonds for garnish

Season the chicken with salt and pepper. Heat the butter in a large skillet over moderate heat and brown the chicken on both sides. Transfer the chicken breasts to as greased baking dish big enough to hold them in a single layer. Saute the onion and paprika in the butter remaining in the skillet until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the wine, chicken stock, and cream and bring to a boil, stirring frequently. Adjust the seasoning with salt and pepper. Add the drained artichoke hearts to the baking dish and top with the sauce. Bake covered in a preheated 350F (180C) oven for 1 hour. Garnish with the bacon and toasted almonds. Serves 4 to 6.

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Famous Recipes - Frozen Triple-Chocolate Terrine

Frozen Triple-Chocolate Terrine Ingredients Bittersweet Chocolate Layer: 3 tablespoons unsalted butter 6 ounces bittersweet chocolate, chopped 1 tablespoon coffee liqueur 1/2 cup heavy cream, whipped White Chocolate Layer: 3/4 teaspoon unflavored gelatin 1 tablespoon water 3/4 cup heavy cream 4 ounces white chocolate baking squares, chopped Milk Chocolate Layer: 8 ounces milk chocolate, chopped 1 tablespoon hazelnut liqueur 1/2 cup heavy cream 1 tablespoon unsweetened cocoa powder Shaved white chocolate and unsweetened cocoa powder, for garnish (optional)

Directions 1. Coat 8 x 4 x 2-inch loaf pan lightly with nonstick vegetable-oil cooking spray. Line with plastic wrap, smoothing out major wrinkles. Fill another loaf pan about three-quarters full with dried beans. Wedge loaf pan into beans so pan is tilted lengthwise.

2. Bittersweet Layer: Melt butter in small saucepan. Add chocolate, stirring until smooth. Stir in liqueur; cool. Fold in whipped cream. Pour into loaf pan, smoothing top with icing spatula; the top of mousse should form a diagonal across the pan. Place pans in freezer until mousse is firm, about 45 minutes.

3. White Chocolate Layer: Soften gelatin in water in small cup, 5 minutes. Heat together 1/4 cup cream and gelatin mixture in small saucepan to a bare simmer, stirring. Remove from heat. Stir in white chocolate until smooth. Let stand just until cool to touch, but still fluid.

4. Beat remaining 1/2 cup heavy cream in bowl until stiff peaks form. Fold into white chocolate mixture. Pour into tilted loaf pan; spread evenly. Freeze until firm, 30 minutes.

5. Milk Chocolate Layer: Melt chocolate in small saucepan over low heat, stirring until smooth. Remove from heat. Stir in liqueur. Let stand just until cool to the touch, but still fluid. Beat heavy cream in bowl until stiff peaks form. Fold cream into chocolate mixture.

6. Remove terrine from beans and place on flat surface. Pour in milk chocolate mixture; spread level. Cover and refrigerate until firm, about 2 hours. (Terrine can be frozen for up to 1 month.)

7. To serve: For easy slicing, freeze terrine for 1 hour. Unmold. Cut into thin slices. Transfer to dessert plates. If desired, garnish with shaved white chocolate and a dusting of unsweetened cocoa powder forced through a fine-mesh sieve. Makes 16 servings.

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Tuesday, October 24, 2006

Famous Recipes - Lamb and Apricot Pilaf

Lamb and Apricot Pilaf

4 Tbs (60 ml) olive oil 1 onion, chopped 1 1/2 - 2 lbs (675-900 g) lean lamb cut into 1-inch (3 cm) pieces 1 cup (250 ml) dried apricots, halved 1/4 cup (60 ml) raisins 1/2 tsp (2 ml) ground cinnamon 1/2 tsp (2 ml) dried thyme Salt and freshly ground pepper to taste 2 cups (500 ml) long-grain rice cooked according to package directions 1/4 cup (60 ml) blanched slivered almonds, toasted

Heat half the oil in an ovenproof pot with a lid over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the lamb and brown on all sides. Add the apricots, raisins, cinnamon, thyme, salt, and pepper and enough water to barely cover the meat. Bake tightly covered in a preheated 325F (165C) oven until the lamb is tender, 1 1/2 to 2 hours. Shortly before serving, heat the remaining oil in a skillet over moderate heat and add the rice, stirring it until it is coated with oil. Place the rice in a greased baking dish and top with the lamb mixture. Bake uncovered an additional 15 minutes and serve garnished with toasted slivered almonds. Serves 4 to 6.

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Famous Recipes - Quick Paella

Quick Paella Ingredients 1 tablespoon olive oil 8 ounces chicken tenders, halved crosswise 1 medium-size onion, chopped 1 clove garlic, finely chopped 3 cups water 2 envelopes (0.19 ounces each) low-sodium chicken broth powder 1-1/2 teaspoons salt 1 teaspoon turmeric 1/4 teaspoon red-pepper flakes 1/8 teaspoon black pepper 3 cups instant rice 1 cup frozen peas, thawed 1 can (6 1/2 ounces) chopped clams 4 ounces cooked shrimp

Directions 1. Heat oil in large nonstick skillet. Add chicken; saute 3 minutes or until browned. Push to side of skillet. Add onion and garlic; saute until softened, about 3 minutes.

2. Add water, broth powder, salt, turmeric, pepper flakes and black pepper. Bring to boiling. Stir in rice and peas. Remove from heat; cover and let stand 7 minutes.

3. Stir in clams with liquid and shrimp. Heat briefly. Makes 4 servings.

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Quotes Chicken Recipes

Monday, October 23, 2006

Famous Recipes - Maple Shrimp & Chicken

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Maple Shrimp & Chicken Ingredients 1 cup maple syrup 1/2 cup soy sauce 1-1/2 teaspoons black pepper 1 pound chicken tenders 1 pound large shelled shrimp, cleaned 4 scallions, white and green, cut into 1-1/2-inch pieces 16 (6- to 8-inch-long) skewers

Directions 1. Combine maple syrup, soy sauce and pepper; mix well.

2. Cut each chicken tender crosswise into quarters. Place in large plastic food storage bag with half of the maple syrup mixture.

3. In another plastic storage bag, place shrimp and remaining maple syrup mixture. Refrigerate chicken and shrimp 3 hours or overnight.

4. Heat broiler, grill pan or gas grill or prepare charcoal grill with hot coals. Thread 4 pieces of chicken onto each skewer. Thread 3 shrimp and scallions onto skewers (see Note).

5. Coat broiler pan with nonstick cooking spray. Arrange chicken skewers on prepared pan; broil 4 inches from heat for 3 minutes. Turn chicken skewers; add shrimp to broiler pan. Broil chicken and shrimp skewers 3 minutes, turning shrimp once halfway through. Or grill chicken a total of 6 minutes, shrimp for 3. Makes 6 servings.

Note: If using wooden skewers, soak in water overnight.

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Quotes Chicken Recipes

Famous Recipes - Individual Pumpkin Pies

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Individual Pumpkin Pies Ingredients 2 boxes (15 oz. each) prepared piecrust sheets Flour, for piecrust 12 (5-inch) pie tins 6 large eggs 1 can (15 oz.) pumpkin puree 1-3/4 cups plus 2 tablespoons half-and-half 1 cup plus tablespoons dark brown sugar 1-1/2 teaspoons cinnamon 3/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves

Directions 1. Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 13-inch round, then cut out three 6-inch rounds. Fit into 3 pie tins and decoratively flute edges. Repeat with remaining piecrusts to make a total of 12 pie shells. Prick bottoms with a fork and freeze until firm, about 15 minutes.

2. Line shells with foil and fill with pie weights or dried beans; bake on 2 large baking sheets, switching pans halfway through, until bottoms are pale golden, about 15 minutes. Transfer tins to racks and cool shells to room temperature.

3. Lightly beat 1 egg in a small bowl. Brush edges of shells with egg. Whisk together pumpkin, half-and-half, remaining 5 eggs, sugar, cinnamon, salt, nutmeg, allspice, ginger, and cloves. Pour into shells, spreading evenly, and bake in middle of oven until filling is just set and center juggles slightly when gently shaken, 25 to 30 minutes. Transfer pies in pans to racks to cool. Serve at room temperature or chilled. Makes 12 servings.

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Famous Recipes - Beef Casserole with Walnuts

The walnuts and orange zest give this unusual stew an appealing combination of flavors and textures.

Beef Casserole with Walnuts

3 Tbs (45 ml) butter 1 1/2 - 2 lbs (675-900 g) beef stew meat 1 onion, chopped 1 Tbs (15 ml) all-purpose flour 1 1/2 cups (375 ml) beef stock 1/4 cup (60 ml) red wine (optional) 1-3 cloves garlic, finely chopped 1 bay (laurel) leaf 1/2 tsp (2 ml) dried thyme Salt and freshly ground pepper to taste 2 ribs celery, thinly sliced 1/2 cup (125 ml) walnut halves or pieces 1 Tbs (15 ml) finely chopped orange zest

Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with a lid over moderate heat and brown the beef. Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Add the meat to the pot along with the beef stock, optional wine, garlic, and seasonings. Cover tightly and bake in a preheated 325F (165C) oven for 2 hours. Shortly before serving heat the remaining tablespoon (15 ml) of butter in a skillet over moderate heat and saute the celery and walnuts for about 3 minutes. Scatter the celery mixture and orange zest over the meat before serving. Serves 4 to 6.

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Sunday, October 22, 2006

Famous Recipes - Little Goblins' Toffee Apples

Little Goblins' Toffee Apples Ingredients: 10 apples, small 8 oz. (225g) black treacle (molasses) 4 oz. (125g) butter 16oz. (450g) brown sugar 1 tbsp vinegar

Cooking Instructions:

1.. Thoroughly wash the apples then dry with kitchen paper

2.. Insert a wooden stick in each, downwards through the core, to act as handles

3.. Put the butter, treacle, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes

4.. Quickly dip the apples in the hot mixture and then place on a rack to set

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Quotes Chicken Recipes

Friday, October 20, 2006

Famous Recipes - Soups&Salads - Parsnip Soup - October 20, 2006

You can use any root vegetable, or combination of the same, in place of the parsnips in this quick soup, but I'm particular to the subtle sweetness of parsnips.

Parsnip Soup

3 Tbs (45 ml) butter 1 onion, chopped 2 cups (500 ml) peeled, diced parsnips 1 Tbs (15 ml) all-purpose flour 4 cups (1 L) vegetable or chicken stock 4 sprigs parsley 1 bay (laurel) leaf 1/4 tsp (1 ml) dried thyme A grating of nutmeg Salt and freshly ground pepper to taste 1/2 cup (125 ml) heavy cream, half-and-half, or milk Chopped parsley for garnish

Heat the butter in a pot over moderate heat and saute the onion and parsnips for 5 minutes. Stir in the flour and cook for 3 minutes. Add the stock, parsley, bay leaf, thyme, nutmeg, salt, and pepper and bring to a boil, stirring frequently. Reduce the heat and simmer until the parsnips are tender, 15 to 20 minutes. Discard the bay leaf and puree the soup in an electric blender or food processor. Return to the pot and stir in the cream. Serve garnished with chopped parsley. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Some Tastey Recipes for Ya

Table of Contents:

Chicken Lasagna Aunt Jean’s Rice Casserole Spicy Moroccan Seven Vegetable Stew Hot Spinach Salad New Orleans Recipe Mary’s Potatoes Cream Cheese Dip Farm House Chicken Dinner

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Chicken Lasagna

Ingredients Vegetable cooking spray 1/4 cup chopped onion 2 cloves garlic, minced 2 (4-ounce) boneless, skinless chicken breast halves 1/2 teaspoon dried parsley flakes 1/2 teaspoon dried whole oregano 1/2 teaspoon dried whole basil 1/2 teaspoon salt 1/8 teaspoon pepper 1 (16-ounce) can no-salt-added tomatoes, undrained and chopped 6 cooked lasagna noodles (cooked without salt or fat) 1 (16-ounce) carton 1% low-fat cottage cheese 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 1/3 cup grated Parmesan cheese 1/4 cup (1 ounce) shredded 40%-less-fat cheddar cheese

Instructions Coat a large skillet with cooking spray; place over medium heat until hot. Add onion and garlic; sauté about 2 minutes. Cut chicken into bite-size pieces; add to skillet with parsley and next 5 ingredients. Stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat. Coat a 10- x 6- x 2-inch baking dish with cooking spray; place 3 noodles in dish. Layer half each of cottage cheese, mozzarella cheese, chicken mixture, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees F for 25 minutes. Remove cover, and sprinkle with cheddar cheese. Bake an additional 5 minutes. Yield: 6 servings Per serving: 232 calories, 26 grams protein, 5. 6 grams fat, 18.4 grams carbohydrate, 36 milligrams cholesterol, 735 milligrams sodium, and 244 milligrams calcium.

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Aunt Jean's Rice Casserole

2 cups raw rice 1 cup chopped onion 1/4 LB butter 4 pkgs. frozen chopped broccoli 1 cup chopped celery 1 12-oz jar of cheese wiz 2 cans mushroom soup

Cook rice. Cook broccoli according to pkg. directions and drain.

Sauté onion and celery in butter and combine with rice and broccoli. Add cheese wiz and mushroom soup. Blend and bake in an uncovered 3 or 4 quart casserole at 350 for 1 hour.

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Spicy Moroccan Seven Vegetable Stew

Serves 6-8 or more as a side dish, or 4-6 as a main dish.

2 tbsp olive oil 1 large onion, peeled and cut into 1” chunks 1 red bell pepper, cut into 1” pieces 2 tsp salt 1 small cinnamon stick (can substitute ground cinnamon if needed) 6-8 threads saffron 2 tsp paprika (the hot Hungarian import stuff tastes great!) ½ tsp ground cumin 2 qts vegetable stock (not mushroom) 1 28oz can chopped or diced tomatoes 2 medium carrots, peeled and cut into 1” pieces 1 large or 2 small turnips, peeled and cut into 1” pieces 1 large yam, peeled and cut into 1” pieces 1 cup peeled diced uncooked butternut squash (10oz frozen squash works too) 1 medium zucchini, cut into 1” pieces 1 cup dark raisins 1 15oz can chick peas, drained and rinsed black pepper to taste ½ cup toasted almonds (whole, slivered, doesn’t matter)

optional substitutions: fava or lima beans (not in my house, blech), hot pepper, other types of squash, cabbage

In a large pot, heat olive oil over medium heat. Saute onion and pepper with salt and spices for several minutes until slightly softened. Add stock and tomatoes; simmer 15 mintues. Add carrots, turnip, yam and squash, simmer another 15 mintues. Add zucchini, raisins and chick peas, simmer another 20-30 minutes until zucchini is tender. Adjust seasoning to taste. Before serving, stir in almonds.

Serve with couscous- I used Near East brand couscous, because it’s quick and I buy it when it’s on sale. It also goes well with bread. _______________________________________

Hot Spinach Salad

Mustard Dressing In a blender or chopper combine: 1/3-cup salad oil 2 T. vinegar 1 T. Dijon mustard 1 T. green onion or chives, diced 1 tsp. sugar 1/4 tsp. salt

Whirl until smooth.

Spinach Salad 2 bunches spinach 4 strips bacon, cut into 1/2 inch pieces 1 hard cooked egg, finely chopped Lemon wedges

Prepare Mustard Dressing and set aside.

Remove stems from spinach if desired. Wash spinach and spin dry. Break into bite sized pieces and set aside.

Fry bacon in hot wok or large fry pan until crisp. Remove all but about 1 T of the drippings. Add the spinach and toss until all leaves are coated and begin to wilt (approximately 1 minute). Turn off heat or remove from heat and drizzle Mustard Dressing over, and toss until blended. Serve on individual plates, sprinkle with chopped egg, and offer lemon wedges to squeeze over.

Makes 4 servings

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New Orleans Recipe For the olive salad: 1 gallon large pimento stuffed green olives, slightly crushed and well drained 1 quart jar pickled cauliflower, drained and sliced 2 small jars capers, drained 1 whole stalk celery, sliced diagonally 4 large carrots, peeled and thinly sliced diagonally 1 small jar celery seeds 1 small jar oregano 1 large head fresh garlic, peeled and minced 1 teaspoon freshly ground black pepper 1 jar pepperoncini, drained (small salad peppers) left whole 1 pound large Greek black olives 1 jar cocktail onions, drained Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.

For the sandwich: 1 round loaf italian bread 1/4 pound mortadella, thinly sliced 1/4 pound ham, thinly sliced 1/4 pound hard Genoa salami, thinly sliced 1/4 pound Mozzarella cheese, sliced 1/4 pound Provolone cheese,sliced 1 cup olive salad with oil Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy! Serves four timid dieters, two hearty New Orleanians or one incredible maiale.

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Mary's Potatoes

all you do is to peel and quarter your potatoes. If they are large quarters, you might like to chop them in half again. Put them into a greased baking dish in one layer, and pour 300 ml (1/2 pint) of cream over the top. Then sprinkle a packet of french onion soup mix evenly over that. Bake at 180 degrees in a fan forced oven for approximately 1 hour. If your oven is not fan-forced, it may need to be an hour and a half. _______________________________________

Football season is here and this is a great recipe for your tailgating parties or any time.

Cream Cheese Dip

2- 8-oz packages of cream cheese. 2 cans of Rotel tomatoes with chilies

Bring cream cheese to room temperature in large bowl. Add 2 cans of Rotel tomatoes with green chilies ( do not drain ) and blend all together. This does take a little arm work. Serve at room temp for easy dipping. Can be made several days ahead of time, just be sure and let it set out before using.

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Farmhouse Chicken Dinner 1/4 c flour 1/2 tsp pepper 4 small bone in chicken breast halves (I used boneless) 1/4 c Kraft Light zesty italian reduced fat dressing 2 C baby carrots 1 med onion, cut in wedges 1 can (14 1/2 oz) fat free chicken broth, divided 2 c minute brown rice, uncooked 4 oz Philadelphia neufchatel cheese 2 tbsp chopped fresh parsley

Mix flour and pepper in shallow dish. Add chicken, turn to evenly coat both sides with flour mixture. Shake off excess.

Heat dressing in large nonstick skillet on medium heat. Add chicken, meat side down, cook 5-6 minutes or until golden brown. Turn chicken over, add carrots, onions and 1 cup of the broth. Cover. Reduce heat to med-low. Simmer 20 minutes or until carrots are tender and chicken is cooked through (this took more like 30 minutes).

Prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from pan, place over rice and cover to keep warm.

Add Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Spoon over chicken and vegetables, sprinkle with parsley.

--

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Quotes Chicken Recipes

Famous Recipes - Some fun Desserts To Try

Table of Contents:

Refrigerator Turtle Pie Pumpkin Dessert Crescent Roll Apples Spider Cookies

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Refrigerator Turtle Pie

1 Graham Cracker Pie Shell 2 Cups Pecans (halves and wholes – not chopped) 1 Jar Caramel Topping (I prefer Mrs. Richardson’s) 1 Large Box Chocolate Instant Pudding Milk (amount specified on pudding instructions) Cool Whip, optional garnish Chocolate Syrup (I prefer Hershey’s), optional garnish

Make pudding following the instructions on the box; set aside.

Prepare pie shell by layering pecans on bottom; then pour caramel topping over pecans. Spread prepared pudding over top of caramel.

Cover and refrigerate for at least one hour (I usually do it for 3 hours). Serve garnished with Cool Whip and drizzled with chocolate syrup, if desired. Refrigerate leftovers (if there are any) for up to two days.

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Pumpkin Dessert

15 oz. canned pumpkin 4 tsp. pumpkin pie spice 12 oz. can evaporated milk 1 cup brown sugar 3 eggs

1 pkg. Yellow cake mix 3/4 cup margarine 1 cup chopped nuts

Mix first 5 ingredients. Pour into a buttered 9x13 pan. Sprinkle DRY cake mix over top of mixture. Melt margarine and drizzle on top of cake mix. Sprinkle on nuts.

Bake at 350 degrees for 1 hour. Serve warm or cold. Top with ice cream or whipped cream. _______________________________________

Crescent Roll Apples Prep: 10 min., Bake: 45 min.

1 (8-ounce) can refrigerated crescent rolls 2 tablespoons butter, softened 1 tablespoon sugar 1 teaspoon ground cinnamon 2 large Granny Smith apples, peeled and quartered 1 (6-ounce) can frozen apple juice concentrate, thawed

Unroll crescent roll dough, and separate into triangles. Spread butter evenly over dough. Stir together sugar and cinnamon; sprinkle evenly over butter. Wrap each apple quarter in 1 crescent roll dough triangle, and place in a lightly greased 13- x 9-inch baking dish. Pour apple juice concentrate evenly over rolls.

Bake at 350F for 45 minutes or until golden brown and bubbly.

Yield: Makes 8 servings

_______________________________________

Spider Cookies

Black string licorice 20 orange creme-filled chocolate sandwich cookies 1 teaspoon chocolate ready-to-spread frosting (from 16-oz container) 40 miniature candy-coated chocolate pieces

1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie. 2. With frosting, attach 2 miniature chocolate pieces to top of each cookie for eyes.

Get creative with cookies. Make ants out of peanut butter shape cookies. Use different cookie cutters to make lots of creatures. Kids love to create. Let them help.

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Quotes Chicken Recipes

Thursday, October 19, 2006

Famous Recipes - Clove-Molasses Cake

Clove-Molasses Cake Ingredients 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon ground cloves 3 tablespoons butter, softened 1/2 cup packed brown sugar 1 egg 1/2 cup mild-flavored molasses 1/2 cup milk Chocolate-Molasses Glaze (below)

Directions 1. Preheat oven to 350 degrees F. Grease and lightly flour one 3x2-inch, one 5x2-inch, and one 7x2-inch round cake pan. (Or grease and lightly flour an 8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour, baking soda, and cloves; set aside.

2. In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan, and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8x8x2-inch pan.)

3. Bake the round pans for 20 to 30 minutes (30 to 35 minutes for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s); cool completely on rack.

4. To assemble the three-layer cake, place the 7-inch layer, top side down, on a serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top side down, spooning the remaining glaze over all. Spoon all of the glaze over a square cake. Makes 8 to 10 servings.

Chocolate-Molasses Glaze: In a small saucepan, combine 2 ounces bittersweet or semisweet chocolate and 1 tablespoon butter; cook and stir over low heat until melted. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1 tablespoon mild-flavored molasses, and 1/2 teaspoon vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency.

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Famous Recipes - Tuna Chowder

Soup recipes don't come any easier or more economical than this one, and I'll bet you already have the ingredients on hand.

Tuna Chowder

2 cups (500 ml) chicken stock 2-3 potatoes, peeled and diced 1/2 onion, chopped 1/4 tsp (1 ml) dried sage 1/4 tsp (1 ml) paprika or cayenne Salt and freshly ground pepper to taste 3 cups (750 ml) milk 2 carrots, sliced 2 ribs celery, sliced 1 7-oz (198 g) can chunk-style tuna, drained

Combine the chicken stock, half the potatoes, and the onion in a pot and bring to a boil over moderate heat. Simmer until the potatoes are tender, about 15 minutes. Add the sage, paprika, salt, and pepper and puree in an electric blender or food processor. Return to the pot and add the remaining potatoes, milk, carrots, and celery. Bring to a boil, reduce the heat and simmer covered until the vegetables are tender, about 15 minutes. Break the tuna into chunks, add to the soup, and simmer for 5 minutes. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Chicken w/Green Beans & Cashews

_______________________________________

Chicken With Green Beans And Cashews

Ingredients 3/4 cup roasted unsalted cashews 1 pound green beans, trimmed 1-1/2 teaspoons salt 4 strips bacon, chopped 1/3 cup all-purpose flour 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1 egg 1 teaspoon water 4 boneless, skinless chicken breast halves (1 pound total) 1 medium-size onion, chopped 1/2 pound mushrooms, sliced 1 can (14.5 ounces) chicken broth 1/2 cup sour cream Cooked pasta or mashed potatoes (optional)

Directions 1. Finely chop 1/4 cup cashews.

2. Cook beans with 1/2 teaspoon salt in large pot of boiling water just until tender, about 5 minutes. Drain; run under cold water to stop cooking.

3. Cook bacon in large nonstick skillet until crisp, about 6 minutes. Drain on paper toweling. Pour off and reserve drippings.

4. Combine 2 tablespoons flour, 1/2 teaspoon salt, thyme and pepper on waxed paper. Place chopped cashews on another sheet of paper. In pie plate, whisk egg with water.

5. Heat 1 tablespoon of bacon drippings in same skillet. Coat breast in flour mixture, dip in egg, then coat top with chopped cashews. Repeat with remaining chicken.

6. Saut¿ chicken, nut side down, in hot drippings about 4 minutes or until golden. Turn over; saut¿ until browned, about 2 minutes. Remove to paper toweling.

7. Heat 1 tablespoon of bacon drippings in same skillet. Add onion; saut¿ 2 to 3 minutes, until softened. Add mushrooms and bacon; cook, stirring, 3 to 5 minutes, until lightly browned. Sprinkle remaining 3 tablespoons flour and 1/2 teaspoon salt over mushrooms; stir until flour is moistened. Gradually pour in broth, stirring constantly, until sauce comes to boiling and thickens.

8. Arrange chicken over top of sauce in skillet. Reduce heat to low; cover; simmer 10 minutes, until instant-read thermometer inserted in center of breasts registers 170 degrees F. Add beans; cover and heat through. Stir in sour cream; do not let boil. Top with remaining cashews. Serve with pasta or mashed potatoes. Makes 4 servings.

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Quotes Chicken Recipes

Famous Recipes - Brown Sugar Toffee Rounds

Brown Sugar Toffee Rounds Ingredients 1/2 cup butter (no substitutes), softened 1/2 cup shortening 1 cup packed brown sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 2 Tbsp. milk 1/2 tsp. almond extract 3 cups all-purpose flour 1 7-1/2-oz. pkg. (1-1/3 cups) toffee pieces

Directions 1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in almond toffee pieces and any remaining flour with a wooden spoon.

2. Shape dough into two 10-inch-long rolls. Wrap in plastic wrap or waxed paper, chill in refrigerator for 4 to 24 hours or until firm enough to slice.

3. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer to wire racks and cool. Makes about 36.

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Quotes Chicken Recipes

Famous Recipes - Cream of Barley Soup

This soup takes a while to cook so it doesn't actually qualify as quick, but it requires so little effort that you'll appreciate it anyway.

Cream of Barley Soup

5 cups (1.25 L) chicken or beef stock 1 cup (250 ml) pearl barley, rinsed thoroughly 1 onion, chopped 1 carrot, sliced 2 ribs celery, sliced 1 bay (laurel) leaf 4 sprigs parsley Chicken carcass or ham bone (optional) Salt and freshly ground pepper to taste 1 cup (250 ml) heavy cream, half-and-half, or milk

Combine all the ingredients except the cream in a pot and bring to a boil over high heat. Skim off and discard any foam that appears on the surface. Reduce the heat and simmer covered until the barley is tender, 1 to 1 1/2 hours. Discard the chicken carcass or ham bone if used. Puree the soup in an electric blender or food processor and return to the pot. Add the cream and heat. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Kolokithakia Tiganites - Fried Zucchini

Kolokithakia Tiganites – Fried Zucchini

4 large firm zucchini (about 1lb) 1/2 cup flour 4 Tbs Olive Oil Salt and freshly ground black pepper

Tzatziki to serve

Scrape the skin of the zucchini (no need to peel, just want to make the skin thinner). Cut the top and bottom off each zucchini. Cut the zucchini lengthwise in to quarters. You will have 16 slices. Sprinkle salt and pepper over the slices.

Heat the oil in a large non-stick frying pan. Dip the zucchini in the flour and shallow fry the slices turning once as they turn gold.

Serve the zucchini hot with the Tzatziki as a dipping sauce.

Serves 4

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Famous Recipes - Sosaties

South African Main Dishes: Sosaties

Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer too. These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem to always taste the best.

Ingredients 500g boned shoulder or leg of lamb, cut into 25mm cubes 2 large onions, one sliced into rings, the other chopped finely 50ml olive or cooking oil 4 cloves of peeled and crushed garlic one tablespoon of curry powder a teaspoon of tumeric a tablespoon of brown sugar 4 crushed bay leaves One tablespoon of lemon juice, plus two lemon cut into small wedges 120ml of meat stock 125g packet of dried apricots One green pepper cut into blocks the same size as the meat cubes A good blob of butter Wooden skewer sticks (you can buy them from most supermarkets)

How to prepare it Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.

Add the tumeric, lemon and meat stock, bring to the boil. As soon as the marinade comes to the boil, pour it over the meat.

Allow to cool and place in fridge overnight.

When ready to cook skewer the meat, apricots, green pepper and onion rings onto the sticks.

Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

To prepare the sosaties you can either grill them under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along. Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice, potato salad, baked potato or small jacket potatoes and crispy bread to soak up the sauce.

NOTE: If you like hot food, add more garlic, a few crushed chillies, crushed curry leaves and a sprinkling of peri-peri powder to the marinade.

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Famous Recipes - Chicken Curry Potjie

South African Main Dishes: Chicken Curry Potjie

Chicken Curry Potjie (pot) is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a huge pot over the fire place and leaving to simmer.

Ingredients 2kg skinless chicken thighs or breasts 3 large grated onions 5 skinless tomatoes 1 large tin tomato paste 4 heaped teaspoons masala 3 bay leaves 2 dessert spoons crushed garlic 1 table spoon coriander 1 teaspoon fennel 2 large sticks cinnamon 2 teaspoons salt 2 teaspoons sugar 1 litre red wine 6 Large potatoes cut in half

How to prepare it Saut?our onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine ? simmer for about 5 minutes.

Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.

Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor.

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Famous Recipes - Oxtail Potjie

South African Main Dishes: Oxtail Potjie

A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow. Many types of meat can be used for a potjie but here we have chosen one of the favorites - oxtail.

Ingredients 2 large oxtails, cut into joints 1/3 cup cooking oil 2 large onions, sliced into fairly thick rounds 6 bay leaves 4 chopped cloves of garlic 4 large carrots, scraped and cut into chunky wheels the juice of one lemon 6 cloves a good grind of black pepper a dash of Worcester sauce salt 6 potatoes, peeled and halved 1/3 cup of brandy water to cover

How to prepare it Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.

Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.

Serve with rice, crispy fresh bread and green salad.

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Famous Recipes - TOMATO BREDIE

TOMATO BREDIE TOMATO and MUTTON STEW Tamatie Bredie SOUTH AFRICA

This Tomato and Mutton Stew recipe is a firm South African favorite

·2 lb mutton shoulder (may substitute with beef shoulder] ·1½ cups water ·6 ripe red tomatoes ·70g can tomato paste ·3 potatoes ·3 cloves garlic ·2 onions ·1 chicken stock cube ·2 Tbsp oil ·1 Tbsp butter ·1 Tbsp potato flour ·2 tsp sea salt ·1 tsp sugar ·1 tsp mixed herbs ·½ tsp freshly ground black pepper ·½ tsp paprika ·¼ tsp chili powder

Cut the meat into 1 to 1 ½ inch cubes Peel and dice the potatoes. Peel and crush the cloves of garlic. Peel and chop the onions. Heat the oil and butter in a big, heavy-bottomed saucepan, over medium heat until the butter discolors. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Sauté the onions in the remaining oil until golden, soft and translucent Add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock. Bring to a slow boil.

Add the prepared meat, reduce the heat, cover and simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another ½ hour.

Thicken the gravy with a little potato flour mixed with water. Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with steamed rice. Traditionally, a handful of chopped parsley will be added to the rice.

This Tomato and Mutton Stew Recipe is easy to prepare and makes a lovely rich tasting dish

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Famous Recipes - KOEKSISTERS

KOEKSISTERS SOUTH AFRICA

Koeksisters are a traditional South African sweet dessert. Although, nowadays, you probably wouldn't find Koeksisters served at a formal sit down dinner. They have moved into the position of a mainstream munch, eaten as a sweet snack, at braaivleis, sporting events, cocktail parties in fact you'll find koeksisters popping up almost everywhere

The koeksister syrup:

· 4 cups sugar · 1 cup water · 1 tsp cream of tartar · ½ tsp tartaric acid · 1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger

Koeksisters, eaten as a dessert, or just anytime you fancy something sweet.

Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool. It is advisable to make the syrup first and to leave it in the fridge overnight.

The koeksister batter:

· 1 egg · 2 cups flour · 6 tbsp milk · 6 tbsp margarine or butter · 2 tsp baking powder · 1 tsp salt

Sift the flour, baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.

Refrigerate the dough for at least one hour. Roll out the dough to a thickness of ¼ inch. Cut into strips that are approximately 31/2 inches long and 1 inch wide. Cut each strip into three lengthways, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly.

Pre-heat vegetable oil in a deep pan and remove half of the syrup from the fridge.

Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper.

Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. This will seal the syrup outside and leave the inside of the koeksister dry in contrast.

The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.

Koeksisters are a favorite of all South Africans who have a sweet tooth.

People sell them outside shopping malls to earn an income. You will find them at all fund raising functions where food is sold.

If you like sweet things you will certainly enjoy these. But be careful, they're so nice that it's easy to over indulge and start feeling a little queasy, rather save some koeksisters for tomorrow.

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Quotes Chicken Recipes

Famous Recipes - Sugarless Date Cake

I got this recipe out of our weekly magazine. Very good for Diabetics. For a little added spice, sift 1 teaspoon of mixed spice with flour.

250g [ 8 3/4oz ] pitted dates, chopped 40g [ 1 1/2 oz ] butter or margarine 1 teaspoon bicarbonate of soda [ baking soda ] 1 3/4 cups self-raising flour 1 egg lightly beaten 1/4 cup slivered almonds 1 cup boiling water Butter to serve.

Preheat oven to 160C. Lightly grease and line the base of a 9x20cm [3 1/2 x 8 inch] loaf pan.

Place dates, butter and soda in a small saucepan along with 1 cup boiling water. Stir over a low heat until the butter has melted and combined. Cook for 2 - 3 minutes. Allow to cool. Sift flour over the date mixture and add the egg, mix until well combined. Spoon into the prepared pan and top with almonds. Bake for 40-45 minutes or until cooked. Serve sliced with butter

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Famous Recipes - OLD FASHION CREAM PIE

This cream pie isn't your ordinary cream pie, nor is it the prettiest. However, it is easy, quick and scrumpcious! PASTRY for 2 pies 2/3 cup + 2Tbsps shortening 2 cups ap flour 1tsp salt 4 to 5Tblsps cold water Marry all the dry ingrediants then the water 1 Tbsn at a time until dough forms ball (want the batter to be flexibly dry) - split. Roll out pastry to less than 1/4" thick on lightly floured surface then place crust carefully in two 9x9 preferably glass pie plates (can use other though). Put filling (below) in crust. OLD FASHIONED CREAM PIE 1 cup + 2 tsps granulated sugar 5Tblsps ap flour 1 pint heavy whipping cream cinnamon combine sugar, flour & whipping cream til smooth and sugar is disolved. Sprinkle top with the cinnamon. Let stand for 20 mins. then bake at 375 for slightly under an hour. This pie was a creation from my mother and was absolutely my fathers favorite. Hope Ya'll Like This One. Bud

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Famous Recipes - Maryland Fried Chicken

Maryland Fried Chicken with Creamy Gravy Ingredients 1 egg, beaten 3 tablespoons milk 1 cup finely crushed saltine crackers (28 crackers) 1 teaspoon dried thyme, crushed 1/2 teaspoon paprika 1/8 teaspoon black pepper 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 2 to 3 tablespoons cooking oil 1 cup milk 1 recipe Creamy Gravy (below)

Directions 1. In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.

2. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.

3. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

Creamy Gravy: Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.

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Wednesday, October 18, 2006

Famous Recipes - Chicken Chunks with Peanuts in Spicy Sauce

Chicken Chunks with Peanuts in Spicy Sauce

1/2 cup Peanuts; raw 3 cup Peanut Oil 2 each whole chicken breasts at room temp 1 each large egg white 1 1/2 tbsp water chestnut flour

Sauce: 4 each green onions 2 each large cloves garlic 1 tbsp minced ginger root 1/2 cup chicken stock 1/2 tbsp sesame oil 1/2 tbsp Chinese red vinegar 1/2 tbsp dark soy sauce 1 1/2 tsp chili paste with garlic 1 tbsp dry sherry 1 each pinch sugar 1 each cornstarch paste

Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks.

In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.

Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown (no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.

Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

TIPS: Water chestnut flour gives a lighter crust than cornstarch, though the later may be substituted.

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Famous Recipes - Banana and strawberry trifle

* Exported from MasterCook *

Banana and strawberry trifle

Recipe By :TRISH DESEINE Serving Size : 6 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 sponges fingers boudoir biscuits -- about or 6 trifle sponges 4 tablespoons sherry -- of Marsala (or freshly squeezed orange juice for children!) (4 to 5) 2 bananas 2 tablespoons lemon juice 200 grams strawberries -- (7 ox) 750 milliliters custard -- (1 1/4 pints) vanilla 350 milliliters whipping cream -- (12 fl oz) 2 tablespoons castor sugar hundreds-and-thousands

Arrange the sponge fingers over the base of a trifle dish. Sprinkle with the sherry, Marsala or orange juice, and press down lightly so that the liquid permeates the sponge thoroughly.

Slice the bananas and toss in the lemon juice to prevent discoloration. Halve the strawberries.

Arrange slices of bananas and strawberries against the inside of the trifle dish, then mix the remaining fruit together and use it to fill the centre. Pour the custard over the fruit.

Using an electric beater, whip the cream with the sugar and spread over the custard layer. Leave to chill in the refrigerator for 5-6 hours. Decorate with hundreds-and-thousands just before serving.

Serves 4-6

Source: "TRIFLES WITH FRIENDS" S(formatted by): "chef dave" Copyright: "MARABOUT 2004" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 430 Calories; 29g Fat (61.6% calories from fat); 10g Protein; 31g Carbohydrate; 2g Dietary Fiber; 219mg Cholesterol; 146mg Sodium. Exchanges: 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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Famous Recipes - Gooseberry trifle

* Exported from MasterCook *

Gooseberry trifle

Recipe By :Trish Deseine Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Madeira cake -- cut into slices, (or 4-6 trifle sponges or about 15 sponge finger boudoir biscuits) 4 tablespoons sherry -- brandy, or Marsala wine (4 to 5) 600 grams gooseberry compote -- (1-1/4 to 1-3/4lb) (600 to 800) 750 ml vanilla custard -- (1-1/4 pints) (see note) 750 ml whipping cream -- (1-1/4 pints) 2 tablespoons caster sugar white or red currants -- to decorate

Arrange the slices of cake or the sponge fingers in the base of a trifle dish.

Sprinkle with the alcohol and press down lightly so that it permeates the sponge thoroughly.

Add a layer of gooseberry compote followed by a layer of custard. Using an electric beater, whip the cream with the sugar, and spread over the custard layer. Leave to chill in the refrigerator for 5-6 hours.

Just before serving, decorate with white or red currants or any other attractive fruit you fancy.

Serves 6-8

Source: "trifles with friends" Copyright: "marabout 2004" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 671 Calories; 70g Fat (93.8% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 259mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Non-Fat Milk; 14 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

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Famous Recipes - Veiled maidens

* Exported from MasterCook *

Veiled maidens

Recipe By :Trish Deseine Serving Size : 4 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cooking apples -- peeled and cored (4 to 5) 6 tablespoons castor sugar 50 grams unsalted butter -- (2 oz) 10 digestive biscuits -- about 10 350 ml whipping cream -- (12 fl oz) toasted almonds -- to decorate (optional)

Cut the apples into pieces and stew with 2 tablespoons of the sugar (or more, if they are very tart). When they are soft, puree or finely mash them, and leave to cool.

Melt the butter. Crush the biscuits and combine the crumbs with the butter. Add 2 tablespoons of caster sugar and mix together well.

Using an electric beater, whip the cream with the remaining 2 tablespoons of sugar.

In the base of a large trifle dish or individual glasses, place a layer of the biscuit mixture, followed by a layer of apple puree and a layer of the whipped cream. Repeat once more. Chill thoroughly and decorate with biscuit crumbs or toasted almonds just before serving.

Serves 4

Description: "A beautifully evocative, if rather curious, name for this Scandinavian take on trifle." Source: "trifles with friends" Copyright: "marabout 2004" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 43g Fat (95.7% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 148mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Non-Fat Milk; 8 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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Famous Recipes - FRUIT CHUTNEY

FRUIT CHUTNEY SOUTH AFRICA

This easy South African Fruit Chutney recipe is one of the simplest I've come across, and is well worth the slight effort taken to prepare it.

CHUTNEY INGREDIENTS

· 1 lb brown sugar · ½ lb dried pears · ½ lb dried apricots · ½ lb dates · ½ lb dried apple rings · ½ lb sultanas · 4 cups water · 1 clove garlic, crushed · 2 cups cider vinegar · ½ tsp chili powder · ½ tsp turmeric · ½ tsp freshly grated nutmeg · ½ tsp freshly ground ginger

To make the CHUTNEY

Chop all the dried fruit except the sultanas. Place the fruit and water into a large mixing bowl, cover and leave overnight. Do not drain the fruit. Add the remaining ingredients place in a heavy bottomed saucepan.

Simmer over low heat, stirring constantly, until the sugar has dissolved. Bring to the boil and then lower the heat. Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.

Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion.

Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.

This fruit chutney may be used in particular with curries, but also with any dish, which has rice as an accompaniment Can also be used to tasty up pasta dishes.

If you've never tried Fruit Chutney and cheddar cheese as a sandwich combination you're in for a taste treat.

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Famous Recipes - CAPE MALAY PICKLED FISH

CAPE MALAY PICKLED FISH SOUTH AFRICA

·2 lb yellowtail, scaled and filleted, skin left on ·5 cloves garlic ·2 large onions ·1 cup grape vinegar ·½ cup water ·½ cup golden brown sugar ·8 peppercorns ·4 cloves ·4 allspice berries ·2 bay leaves ·1 Tbsp masala (curry powder) ·2 tsp cumin, ground ·2 tsp coriander, ground ·1 tsp turmeric ·coarse salt, as needed ·oil, as needed for frying

Cape Malay Pickled Fish, delicious cold with salad

Roughly chop the garlic Peel and slice the onions into rings

Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.

Heat oil in a frying pan and fry the fish until cooked through (Do not cover the fish with flour or batter as normal in frying fish)

Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp.

Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. Ensure that the last layer of fish is covered with sauce.

Leave to cool and then refrigerate.

Will keep for a week in the fridge.

Pickled Fish is generally served with green salad and crisp rolls.

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Famous Recipes - BOEREWORS

BOEREWORS Farmers Sausage SOUTH AFRICA

South African Boerewors recipes can be numbered in their hundreds as each proud cook tries to produce a better, tastier sausage. In times past each farmer's wife had her own closely guarded Boerewors recipe. These Secret Boerewors Recipes may have differed only in the amount of garlic or nutmeg used, or may have introduced other ingredients such as tomatoes or tomato sauce. The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes.

INGREDIENTS

· 3 lb beef · 3 lb pork · 1 lb bacon · ½ cup red wine vinegar · 1 clove garlic · 4 tbsp Worcestershire sauce · 3 to 3 ½ oz sausage casing · 2 tbsp salt · 1 tsp ground pepper · 2 tbsp ground coriander · ½ tsp freshly grated nutmeg · ½ tsp ground dried thyme · ½ tsp ground allspice · ¼ tsp ground cloves

Raw Boerewors, ready for the braai (BBQ)

METHOD Dice the bacon into pieces not larger than 1 inch Cut the beef and pork meat into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing. Grind the meat using a medium-coarse grinding plate.

Fill the sausage casings firmly, but not too tightly with the meat mixture.

Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen

BOEREWORS can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks.

Makes 6 to 7 lbs

Although traditionally Boerewors is made with a combination of pork and beef it can be made in a beef only version, but add 2 teaspoons oil or fat for each 1lb of beef, to ensure the finished result is not too dry.

You can experiment with the filling and resultant taste, of your boerewors, by adding different combinations of spices, tomato paste, onions, chili's, tomato ketchup or whatever other strongly flavored ingredient you fancy.

It was and still is, a point of honor with farmers wives and butchers not to add breadcrumbs or soya to bulk up the meat filling.

Starting with the basic Pork/Beef filling you can end up with some incredibly delicious boerewors. You will soon find this becoming an absolute favorite at BBQ's.

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Famous Recipes - Madras Salad

Madras Salad

INGREDIENTS

2 large tomatoes

1 large cucumber

1/2 cup chopped green onions

1/2 cup thinly sliced radishes

1 tablespoon chopped fresh cilantro

2 tablespoons lemon juice

3/4 teaspoon salt

1 teaspoon green chilis, finely minced

black pepper to taste

1. Chop the tomato into 1/2-inch chunks. Peel and seed the cucumber and cut into 1/2-inch dice. Combine tomatoes, cucumber, green onions, radishes and cilantro in a bowl.

2. Mix lemon juice, salt, and chilis and pour this dressing over the vegetables. Toss to combine thoroughly, then add black pepper to taste.

3. Chill for about 30 minutes, then toss again and serve.

Serves 4 to 6.

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Famous Recipes - Greek Stuffed Zucchini

Greek Stuffed Zucchini

10 6-inch zucchini

1 & 1/2 cups chopped onion

2 cups chopped celery

1/2 cup raw brown rice

1 cup boiling water

1 teaspoon salt

freshly ground black pepper to taste

3 tablespoons olive oil

1 cup chopped fresh parsley

1 cup bread crumbs

juice from 3 lemons, separated

2 eggs, separated

1. Slice zucchini in half lengthwise and scoop out insides, reserving in a separate bowl. Place zucchini shells side by side in a large baking dish.

2. Chop onion and celery very small. Also chop insides of zucchini, but keep separate.

3. Cook rice with boiling water, onion, celery, salt, pepper, and oil for 25 minutes. Add chopped zucchini and cook 5 minutes more.

4. Place rice-vegetable mixture in a bowl and add parsley, bread crumbs, juice from 2 of the lemons, and the slightly beaten whites of the eggs.

5. Preheat oven to 350F.

6. Place filling into scooped-out zucchini shells. Cover and bake for 40 minutes.

7. Beat egg yolks with juice from remaining lemon. Spoon out some of the juices from the baking dish, adding slowly into egg yolk-lemon mixture, stirring briskly. Pour this sauce over the zucchini and bake for an additional 5 minutes.

Serves 6 to 8.

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Famous Recipes - BILTONG

BILTONG A variation of Jerky SOUTH AFRICA

This BILTONG RECIPE is for the basic South African beef biltong. It is an interesting and tasty alternative to beef jerky. Like Beef Jerky, Biltong can be produced in various flavors by adding things like garlic or chili peppers to the recipe. Personally, I find the original plain biltong the most enjoyable.

· 25 lb beef (top round/sirloin/London broil/ eye of round) · 4 pints warm water · 1 ¼ lb fine salt · ½ cup brown sugar · ½ cup coriander, coarsely ground · 2 tbsp bicarbonate of soda · 1 tbsp black pepper, ground · 1 cup red wine vinegar · 2 tsp saltpeter (optional)

South African Biltong. A great taste. Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2-inch thick and any desired length, always cutting with the grain. Mix the salt, sugar, bicarbonate of soda, saltpeter, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them.

Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)

Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.

Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist. Let the center dry according to personal taste.

Makes about 21 lb

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Quotes Chicken Recipes

Tuesday, October 17, 2006

Chocolate Peanut Butter Coated Apples

Chocolate Peanut Butter Coated Apples A new, delicious twist on the traditional caramel apple! These are ideal for fall when you have an overabundance of apples, but don't discount them for other holidays and occassions! Simply change the color of the sprinkles or other decorations to fit the season or event. Editor's note: For children with allergies to peanuts, replace the peanut butter chips with butterscotch or mint for a different twist! You will need: 12 wooden ice cream sticks 12 medium apples, stems removed 1 package (10 ounces) peanut butter chips 1/2 cup vegetable oil 2/3 cup confectioners' sugar 2/3 cup cocoa Optional for decorating apples: chopped peanut butter chips chopped or mini chocolate chips chopped vanilla chips flaked coconut colored spinkles chopped nuts What you do: Insert wooden stick into each washed and dried apple. Cover a baking sheet or tray with waxed paper. In a medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on high 1-1/2 minutes or until chips are softened. Stir until melted. Stir together confectioners' sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on high 1 minute or until very warm. Dip apples into mixture, twirling to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds). Roll coated apple in chopped chips or coconut if desired, or sprinkle toppings onto apples. Allow to cool on prepared baking sheet or tray.

Quotes Chicken Recipes

Famous Recipes - Sauerkraut & Pork Shoulder Roast

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Sauerkraut and Pork Shoulder Roast Ingredients 1 14-1/2-ounce can sauerkraut with caraway seeds, rinsed and drained 1 2-1/2-pound boneless pork shoulder roast or pork sirloin roast Salt Black pepper 2 tablespoons Dijon-style mustard 1 cup beer or nonalcoholic beer

Directions 1. Place sauerkraut in a 3-1/2- or 4-quart slow cooker. Trim fat from meat. If necessary, cut meat to fit into the slow cooker. Lightly sprinkle meat with salt and pepper. Spread mustard over meat. Place meat on top of sauerkraut in cooker. Pour beer over the meat.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Transfer meat to a cutting board; cool slightly. Slice meat, discarding any fat. Serve sauerkraut with meat. Makes 8 servings.

Open-Face Pork Sandwiches: Toast rye bread slices; spread one side of each slice with Dijon-style mustard. Arrange bread slices on a baking sheet. Using 2 forks, pull meat apart into shreds. Top each bread slice with drained sauerkraut, shredded pork, and shredded Swiss cheese. Place baking sheet under broiler 3 to 4 inches from the heat. Broil for 2 to 3 minutes or until cheese melts.

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Famous Recipes - Coffee Custard Tart and Sweet Pretzel Nuggets

Sweet Pretzel Nuggets

1 pkg (15-18 oz.) sourdough pretzel nuggets 2/3 c. vegetable oil 1/3 c. sugar 1-2 tsp. ground cinnamon Place pretzels in a microwave-save bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. _______________________________________

Coffee Custard Tart Ingredients 1 recipe Toasted Pecan Pastry 2 eggs, slightly beaten 1/2 cup sugar 1 tsp. vanilla 1/8 tsp. salt 1 Tbsp. instant coffee crystals 2 Tbsp. hot water 3/4 cup whipping cream, half-and-half, or light cream 1/2 cup whipping cream 1 Tbsp. coffee-flavored liqueur (optional) Ground nutmeg

Directions 1. Prepare and roll out Toasted Pecan Pastry. Line a 9-inch tart pan with removable bottom with pastry. Trim edges. Do not prick pastry. Line pastry with a double thickness foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 6 to 7 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling: In small bowl, combine eggs, sugar, vanilla, and salt. Dissolve coffee crystals in hot water. In another small bowl or glass measure, combine 3/4 cup whipping cream and coffee mixture. Slowly stir coffee mixture into egg mixture. Place tart shell on oven rack. Carefully pour filling into tart shell.

3. Bake about 25 minutes or until filling appears set when gently shaken. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, in chilled small bowl, beat 1/2 cup whipping cream with chilled beaters of electric mixer on medium speed until soft peaks form. If desired, stir in liqueur. Spoon whipped cream on top of tart and sprinkle with nutmeg. Makes 8 servings.

Toasted Pecan Pastry: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour, 1/3 cup ground toasted pecans, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently tossing with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 4 to 5 more tablespoons cold water, 1 tablespoon at a time, until all the dough is moistened. 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.

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Famous Recipes - Un-Traditional Cheeseburger recipe

Un-Traditional Cheeseburger recipe Burgers are the easiest meal to grill, but can sometimes be very boring. Let's get away from the "traditional" toppings and try something more adventurous!

2 pounds ground beef 2 tablespoons olive oil 3 green onions, minced (white part only) 2 teaspoons cumin powder 2 teaspoons chili powder 2 teaspoons oregano, dried 1 medium jalapeño pepper, diced 2 teaspoons garlic, minced 1 teaspoon black pepper, coarsely ground 6 slices Monterey jack cheese

Mix together all ingredients except the cheese slices.

Form 6 patties that are 3/4 inches thick.

Grill patties and top with cheese the last 2 minutes of grilling.

Toast buns and serve.

A guacamole topping is very good on these!

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Famous Recipes - Southwestern Eggs recipe

Southwestern Eggs recipe 1/4 cup corn 1/2 cup green bell pepper, diced 1/2 cup onion, diced 1 cup fresh tomato, chopped 1 teaspoon black pepper 1 (4 ounce) can green chiles, diced 6 eggs 1/2 cup Cheddar cheese, grated Salsa Corn tortillas

In a baking dish, mix together the first six ingredients. Microwave on HIGH, covered, for 5 minutes.

Stir mixture and then break eggs over the top. Pierce each yolk and egg white at least once. Combine cheeses and sprinkle on top. Cover dish, return to microwave and cook on HIGH for 3 to 5 minutes or until the eggs are done. Let stand for 3 minutes. Serve with warm corn tortillas and side of salsa.

Serves 4.

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Quotes Chicken Recipes

Edible Haunted House

Edible Haunted House Here's a fun Halloween project for the whole family. Use your imagination to decorate this house any way that you desire. Watch out for ghouls and goblins, they may just devour your masterpiece early! You will need: 2 containers (16 ounce) chocolate fudge frosting* 2 empty 1 qt. milk cartons, rinsed and dried 1 large tray covered with foil. *You can use a thick homemade frosting instead. Decorations: pretzel sticks graham crackers black licorice and red twists candy corn M&Ms Foil wrapped Halloween Candy rice crackers Orange Sprinkles Colored icing for writing or decorating Tape each milk carton closed at top. Tape milk cartons together to make a house. Wrap with foil. Attach firmly to the covered tray with tape. Frost cartons with chocolate frosting. Frost the tray also to use as the lawn. Decorate with the assorted treats! Some ideas *Sprinkle orange sugar on the roof of the house. *Rice crackers make neat "attic" windows. *graham crackers for windows and doors-highlight with icing. *pretzel stick window panes *M&M "pathway stones" leading to the door. *Candy corn "icicles" under the roof After you have the house and pathway finished add details to the lawn area. Foil wrapped candy is great because you buy little mummies, ghosts or pumpkins and place them on the pathway and around the house. Buy from the bulk section of your grocery store to get a really good selection without having to buy a lot of one type of candy. After all the oohs and ahs have subsided and Halloween is over, let the kids pick off all the candy while they discuss what to do for next year's Haunted House Spectacular!

Quotes Chicken Recipes

Famous Recipes - Clam Bisque

This is one of the quickest and easiest soups you're likely to run across, and it's mighty good too.

Clam Bisque

2 cans (6.5 oz, 185 g each) chopped clams with their liquid 2 cups (500 ml) bottled clam juice or chicken stock 2 cups (500 ml) half-and-half or milk 1 tsp (5 ml) Worcestershire sauce Cayenne pepper to taste Salt and freshly ground pepper to taste Chopped chives or parsley for garnish

Process the clams and their liquid in an electric blender until smooth. Combine the clams with the remaining ingredients in a pan and bring to a gentle boil over moderate heat. Garnish with chopped herbs. Serves 4 to 6.

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Quotes Chicken Recipes

Monday, October 16, 2006

Famous Recipes - Hamburger Casserole

Hamburger Casserole 2 pounds hamburger Salt and pepper to taste A bit of brown sugar 1/4 onion, chopped 1 can tomato soup, undiluted 1 can cream of chicken soup, undiluted 1 (16 ounce) package egg noodles 1 (8 ounce) package processed cheese

Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup.

Cook egg noodles; drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in casserole dish with processed cheese slices between layers. Bake at 350 degrees F for 30 minutes.

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Quotes Chicken Recipes

Famous Recipes - Pickled Pigs' Feet (Souse)

Pickled Pigs' Feet (Souse) 4 pigs' feet 1 cup chopped pickles 2 cups vinegar 2 cups stock 2 tablespoons salt 1 tablespoon whole cloves 1/2 teaspoon black pepper 1 tablespoon broken cinnamon stick

Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.

Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.

Strain liquid to remove spices.

Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.

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Famous Recipes - Buttery King Cake

Buttery King Cake 1/2 cup milk 1 package active dry yeast 1/2 cup granulated sugar 1 teaspoon salt 3 1/2 to 4 cups bread flour, divided 1/2 cup (1 stick) unsalted butter, softened and cut into pieces 3 eggs, slightly beaten 1 tablespoon freshly grated lemon peel 1/2 teaspoon ground nutmeg 1 egg 1 tablespoon milk A plastic doll, 1-inch high Dried bean or pecan half Frosting (recipe follows)

Heat 1/2 cup milk until warm (105 to 115 degrees F).

In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees F) about 1 1/2 hours, or until dough doubles in volume.

Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.

Preheat oven to 350 degrees F.

Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.

Frosting 3 cups confectioners' sugar 1/4 cup fresh lemon juice 1 to 2 tablespoons milk Yellow, green and purple decorating sugars

Combine confectioners' sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.

Makes 14 servings.

Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein

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Quotes Chicken Recipes

Famous Recipes - Pumpkin Soup

If you can't get canned pureed pumpkin in your neck of the woods, substitute the pureed cooked flesh of any winter squash in this recipe.

Pumpkin Soup

2 Tbs (30 ml) butter 1/2 medium onion, finely chopped 1 Tbs (15 ml) all-purpose flour 1/2 tsp (2 ml) ground ginger 4 cups (1 L) chicken stock 2 cups (500 ml) canned pureed pumpkin (not pie filling) 1 cup (250 ml) heavy cream, half-and-half, or milk Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the flour and ginger and cook for 3 minutes. Add the remaining ingredients and bring to a boil, stirring to incorporate the pumpkin. Serves 4 to 6.

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Famous Recipes - Easy Baked Marinated Chicken Wings

Easy Baked Marinated Chicken Wings 3 pounds chicken wings, cut apart with wing tips removed 1 cup soy sauce 1 cup butter 1 cup packed brown sugar

Mix ingredients and pour over wings. Marinate overnight in the refrigerator.

Remove wings from marinade and bake 1 hour at 350 degrees F.

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RE: Famous Recipes - Wiener Schnitzel

Did you post the recipe for the Garlick Sauce? Sounds interesting

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of David Roth Sent: Sunday, October 15, 2006 2:16 PM To: world-famous-recipes@yahoogroups.com Subject: RE: Famous Recipes - Wiener Schnitzel

I don't know of any way to really describe this one. It is the mayonaisse like sauce that Dutch people use on french fries in the place of ketchup. Yet, it's not exactly mayo, nor is it miracle whip. It has a unique color, texture and flavor all its own. I suppose, however, that mayo would do as a substitute.

Dave

-----Original Message----- From: world-famous- <mailto:world-famous-recipes%40yahoogroups.com> recipes@yahoogroups.com [mailto:world-famous- <mailto:world-famous-recipes%40yahoogroups.com> recipes@yahoogroups.com] On Behalf Of Karen Roe Sent: Sunday, October 15, 2006 3:25 PM To: world-famous- <mailto:world-famous-recipes%40yahoogroups.com> recipes@yahoogroups.com Subject: Re: Famous Recipes - Wiener Schnitzel

Emmy's World Famous Garlick Sauce > > > 500 gr. fritessaus (I prefer Gouda's Glorie) (remaining recipe removed > as i understand that!) >

What is Fritessaus, please and thank you.

Karen

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Quotes Chicken Recipes

Sunday, October 15, 2006

RE: Famous Recipes - Wiener Schnitzel

I don't know of any way to really describe this one. It is the mayonaisse like sauce that Dutch people use on french fries in the place of ketchup. Yet, it's not exactly mayo, nor is it miracle whip. It has a unique color, texture and flavor all its own. I suppose, however, that mayo would do as a substitute.

Dave

-----Original Message----- From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Karen Roe Sent: Sunday, October 15, 2006 3:25 PM To: world-famous-recipes@yahoogroups.com Subject: Re: Famous Recipes - Wiener Schnitzel

Emmy's World Famous Garlick Sauce > > > 500 gr. fritessaus (I prefer Gouda's Glorie) (remaining recipe removed > as i understand that!) >

What is Fritessaus, please and thank you.

Karen

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Quotes Chicken Recipes

Re: Famous Recipes - Wiener Schnitzel

Emmy's World Famous Garlick Sauce > > > 500 gr. fritessaus (I prefer Gouda's Glorie) (remaining recipe removed > as i understand that!) >

What is Fritessaus, please and thank you.

Karen

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Quotes Chicken Recipes

Saturday, October 14, 2006

Famous Recipes - Fruit Muffins.........TNT

FRUIT AND NUT MUD MUFFINS Makes 25

1 cup sultanas 100g [ 3 1/2oz ] butter or margarine 100g [ 3 1/2oz ] dark cooking chocolate 1/2 cup caster sugar 1/2 cup milk 1 1/4 cups self raising flour 2 tablespoons cocoa 2 eggs, lightly beaten 1/2 cup pecan nuts, roughly chopped

Place butter, chocolate and sugar in a saucepan and melt over low heat. Stir in milk, flour, eggs, sultanas and nuts and mix until combined. Spoon into a greased muffin pan and bake for 25 minutes at 160C.

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Quotes Chicken Recipes

Famous Recipes - Cumin-Fried Chicken

_______________________________________

Cumin-Fried Chicken Ingredients 1 cup buttermilk 1 tablespoon ground cumin 1/4 teaspoon cayenne pepper 1 pound boneless, skinless chicken breast halves, cut into 2-1/2 x 1/2-inch strips 1/2 cup all-purpose flour 1 teaspoon salt 1/4 cup vegetable oil 2 teaspoons fresh lime juice

Directions 1. Combine buttermilk, 1-1/2 teaspoons cumin and 1/8 teaspoon cayenne in heavy-duty plastic food-storage bag; shake gently to blend. Add chicken; seal; toss to coat. Refrigerate at least 1 hour or up to 6 hours.

2. Combine flour, remaining 1-1/2 teaspoons cumin and 1/8 teaspoon cayenne and the salt on waxed paper.

3. Drain chicken; blot dry with paper toweling. Coat chicken pieces evenly with flour mixture.

4. Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding skillet, add chicken to hot oil; cook 6 to 8 minutes per batch or until golden and crisp, turning pieces over halfway through cooking. Remove with slotted spoon to paper toweling to drain. Then arrange on platter. Drizzle with lime juice. Makes 4 servings.

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Quotes Chicken Recipes

Famous Recipes - Some fun Recipes to try

Table of Contents:

Sauerbraten Fish Pie Bowknot Rolls w/Butter About Winter Squash Crown Rack of Hot Dog Hominy Casserole Chicken Salad Banana-Stuffed Cinnamon French Toast

_______________________________________

Sauerbraten

Marinade 2 cups vinegar 2 cups water 4 sliced onions 1 chopped stalk celery 1 chopped carrot 2 bay leaves 8 peppercorns 8 whole cloves 1/4 teaspoon mustard seed.

Bring to a boil and set aside until cooled.

Other Ingredients 1 (4 to 5 pound) beef rump roast 1 teaspoon salt 1/4 teaspoon pepper 1/4 vegetable oil 1/3 cup ( about 5 cookies) gingersnaps, crushed

Marinade roast in above marinade for 2 to 3 days, in frig, turning frequently.

Remove meat from marinade, wipe dry. Rub with salt and pepper. Heat oil in Dutch Oven, and brown meat on all sides. Add 2 cups of marinade, cover and simmer under very tender.( about 2 to 3 hours). Remove meat. Strain sauce, and skim off fat, and remove bay leaves. Add water or marinade to make 2 cups. Return marinade to Dutch Oven and add gingersnaps. Cook and stir until dissolved and gravy is thickened. Slice roast and serve with gravy.

_______________________________________

Fish Pie

Filling: 1 pound cooked fish (any type of fish will do, even tinned fish) 1 medium to large onion, diced 2 cloves garlic (optional) 2 T oil 1 cup cream (or a thin white/bechamel sauce) 1 cup green veg (eg frozen peas, finely chopped beans or broccoli)

Topping: 3-4 large potatoes (or whatever you usually use for your family) 1 1/2 cups milk 3 T butter

Optional seasoning: 1 t ground dried chillies, 1 t caraway, 1 t dried herb mix, 3 T chopped parsley, salt & pepper

Peel potatoes and boil in salted water until soft. While they are cooking, add the caraway (if using) and about 2T of the onion to the milk. Microwave or heat on stove until just about boiling, then remove from heat and leave to stand. Flake the fish, removing any bones.

Heat the oil, and fry the onion, garlic and chilli (if using) over gentle heat until golden. Add the fish, and heat gently until warmed through. Turn up the heat and add the cream, stirring often and cooking rapidly until thickened. (If you are using white sauce, keep the heat low, and stir often to prevent sticking, until heated through). Add the veg, and stir to mix. Season with herbs, parsley, salt and pepper to taste, or any other herbs/spices you like. Tip into a heatproof dish, and prepare the potatoes (or use instant mashed potatoes).

Drain potatoes, and mash with butter and as much seasoned milk as you need. If you have leftover milk, add it to the fish. If you don't have enough for the potatoes, use fresh milk or water to achieve the desired consistency. Spread the mashed potato over the fish and draw a fork through it to create ridges. Bake in a hot oven until ridges brown.

Note: Quantities are very approximate; I usually use fish left over from another meal, so if I don't have a whole pound left over, I bulk it up with vegetables, cheese, or sauce. Occasionally, if my family nag long enough, I'll cook a fish specially, which means wrapping it in foil and putting it in the oven while I'm cooking something else, for use the following day).

If I'm feeling energetic, I double the quantity of mashed potato, divide into two lots, and stir some olive oil into the one lot. I use this to line the dish to make a bottom "crust" for the pie, and bake until golden and just crispy in a very hot oven (takes about ten minutes - I do this while cooking the fish, having found something more constructive to do while the potatoes were boiling). _______________________________________

Bowknot Rolls With Butter

3 1/2 to 3 3/4 cups all purpose flour, divided 1/4 cup sugar 1 teaspoon salt 1 package active dry yeast 1 cup milk 1/4 cup (1/2 stick) butter 1 egg melted butter

Combine 1 1/2 cups flour, the sugar, salt and undissolved yeast in large mixer bowl. Heat milk and butter in small saucepan over medium heat until very warm. (Mixture should reach 120F to 130F .) Gradually add milk mixture to dry ingredients and beat on medium speed 2 minute, scraping bowl occasionally. Add egg; beat 2 minutes on high speed. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 5 to 10 minutes or until dough is smooth and elastic. Place in buttered bowl, turning dough to coat with butter. Cover; let rise in warm place about 1 hour or until doubled in bulk. Punch dough down. Divide in half. Divide each half into 16 equal pieces; shape each piece to form 7-inch rope. loosely tie each on knot. Place 2 inches apart on buttered cookie sheets. Brush with melted butter. Cover; let rise in warm place 30 to 45 minutes or until doubled in bulk. Preheat oven to 375F. Bake 8 to 10 minutes or until lightly browned. Serve warm or at room temperature with butter. Can freeze leftovers. _______________________________________

SOME OF THE POPULAR SQUASH VARIETIES & WHAT TO DO WITH THEM:

Acorn: This is the most common variety, but there’s also a yellow, cream and multicolored acorn with green, cream, gold, white and orange flesh. Its skin is hard and ridged, making it impossible to peel before cooking, but its sweet, dry flesh makes it ideal for baking and also great for stuffing.

Butternut: The skin is thin, making it easy to peel. Especially good cubed and baked, but its small cavity makes it difficult to stuff. Has a delicious creamy, satiny texture. Good in soups and stews.

Buttercup: Its rich orange flesh is fine-textured and has a sweet, nutty flavor. Prepare like you would an acorn squash. Good for soups, purees and baked goods, especially cakes.

Delicata: Try halving it and roasting with a sprinkling of butter, fresh lime juice and chili powder.

Hubbard: This one’s a big boy, or can be, often weighing up to almost 40 pounds. The larger, irregular-shaped ones are sold precut, but you can always find a nicely shaped smaller one. Comes in a rich orange, dark green or a subtle sage shade. The flesh has a tendency to be dry, but it’s also quite sweet and flavorful. Best when it’s quartered, seasoned and baked covered, then mashed with cream and butter.

Pumpkin: For eating, select the pie pumpkin or sugar pumpkin. Great in pies, breads, soups and as a pasta filling. The miniature Jack-Be-Littles are perfect for stuffing.

Spaghetti: This squash gets its name from its flesh, which once baked is scraped with a fork to produce spaghettilike strands. Toss with some freshly grated Parmesan and butter, or dress with a light tomato sauce.

Turban: When you see this squash, you’ll understand its name. Sometimes called Turk’s Turban, its brightly colored shell makes a spectacular presentation, especially for serving soup made from the rich flesh. Can be used in most recipes that call for pumpkin or butternut. Also great in baked goods or purees.

Hope this takes some of the guesswork out of these favorites for you!!

_______________________________________

Crown Rack of Hot Dog Serves 4

Make mashed potatoes for 4 and instead of butter use mayo and 1-2 Tbs. mustard.

Add whatever you usually add to potato salad, minced fine (onion, pickles, olives, hard cooked eggs, etc.)

Mix well.

Preheat oven to 350 degrees.

Place mashed potato salad into a greased casserole dish about 5" square.

Take one pound of hot dogs, cut in half both long wise and across.

Stand these up with the cut end down and the split side facing in.

Sprinkle potatoes with paprika.

Bake for 30-45 min. depending on how you like it to look.

_______________________________________

HOMINY CASSEROLE

INGREDIENTS: 2 (29-ounce) cans yellow hominy, drained 1/2 cup butter, divided 2 (4-ounce) cans chopped green chilies 1 cup sour cream salt and pepper to taste 1/2 cup Half-and-Half cream 1 cup grated Monterey Jack cheese or if you like spicier, use Monterey Jack cheese.

DIRECTIONS Cook hominy briefly in 2 tablespoons butter. In buttered casserole, alternate layers of hominy and green chilies, dotting each layer with remaining butter and sour cream, and seasoning with salt and pepper. Pour cream over all and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes

This may be made a couple of days ahead. and refrigerated till needed. Serve in place of potatoes _______________________________________

CHICKEN SALAD

1 rotissarie broiled chicken (I get mine at WalMart) 1 cup mayo or salad dressing 6 stalks celery, stringed and chopped 2 cans sliced water chestnuts (chopped) 1 envelope Original Ranch Dressing (in envelope) 3 cups green or red seedless grapes (sliced) 1/2 squeezed lemon salt and pepper (to taste) Chopped almonds (optional)

Remove all meat from chicken and cut in small pieces. Add all other ingredients and mix. I prefer to eat the chicken salad with no bread. _______________________________________

Banana-Stuffed Cinnamon French Toast

Filling

1 ripe banana, thinly sliced 2 T. Neufatchel cheese (low fat cream cheese) 1 T confectioner's sugar 1 t. grated lemon zest 2 pinches ground nutmeg

French Toast

8 thin slices whole wheat cinnamon raisin bread 1 cup 1% milk 1 egg 1 egg white 3/4 t vanilla extract Confectioner's sugar for dusting 1/4 cup sugar-free pancake syrup

To make filling: Mash 2 rounded tablespoons banana slices in a small bowl with the back of a spoon. (You should have about 2 T mashed) Stir in the neufatchel cheese, sugar, lemon zest and nutmeg until smooth.

To make the French toast: Spread 4 slices of the bread with the banana filling, dividing evenly. Top with the remaining banana slices to make 4 sandwiches. Whisk together the milk, egg, egg white and vanilla in a shallow dish or pie plate until blended. Dip the sandwiches into the egg mixture, turning them over with a spatula to coat both sides.

Meanwhile heat a large non-stick frying pan or griddle over medium-low heat and coat with cooking spray. (A drop of water should sizzle when dropped onto hot surface) Add the sandwiches and cook for 4 to 5 minutes or until golden brown on both sides, turning with a spatula halfway through the cooking. (To keep warm, place the French toast sandwiches on a baking sheet in preheated 250F oven.) Dust with confectioner's sugar. Drizzle with sugar-free pancake syrup and serve hot.

Makes 4 servings with 259 calories per serving

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Quotes Chicken Recipes

Famous Recipes - Tasty desserts for you

Table of Contents:

German Chocolate Bars Sweet Pretzel Nuggets Potato Chip Cookies Pumpkin Brownies w/Cream Cheese Fruitcake Spike’s Famous Fruit Cake

_______________________________________

German Chocolate Bars

1 box Duncan Hines German Chocolate cake mix 1 1/2 cups quick-cooking oats 1/2 cup butter (or margarine), melted 3 eggs 1 can coconut pecan frosting 8-oz. cream cheese, softened

1: Preheat oven to 350. 2: Grease and flour 13x9-inch baking pan. 3: For a crust, combine cake mix, oats, butter (or margarine), and 1 egg. 4: Mix on low speed until crumbly. 5: Reserve 2 cups for topping. 6: Press remaining crumb mixture in bottom of prepared pan. 7: Filling: 8: In large bowl at high speed, mix frosting, cream cheese, and 2 eggs. 9: Mix about 1 minute. 10: Pour over crust. 11: Sprinkle reserved crumbs over filling. 12: Bake 45-55 minutes. 13: Cool completely before cutting into bars. Recipe Yield: 12-24

_______________________________________

Sweet Pretzel Nuggets

1 pkg (15-18 oz.) sourdough pretzel nuggets 2.3 c. vegetable oil 1/3 c. sugar 1-2 tsp. ground cinnamon

Place pretzels in a microwave-save bowl. In a small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to coat. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed. Cool to room temperature. _______________________________________

Potato Chip Cookies

1cup white sugar (I use splenda) 1cup brown sugar ( splenda) 1cup shortning Cream together.. ADD: 2 eggs 2cups flour 1tsp.baking soda 1tsp vanilla 2cups crushed potato chips 1-6oz pkg butterscotch chips. Drop from teaspoon on ungreased cookie sheet. Bake 325 10 -12 minutes 4 dz large 6 dz small

_______________________________________

Pumpkin Brownies With Cream Cheese

BROWNIES: 1 Cup Melted Butter 2 Cups Sugar 4 Eggs 1 Cup Cooked Pumpkin 1 1/2 Cups Flour 1 1/2 Tsp. Pumpkin Pie Spice 1/4 Tsp. Cinnamon 1 Tsp. Vanilla

FROSTING: 8 Oz. Cream Cheese 1/2 Cup Soft Butter (Stick Works Best) 2 Tsp. Vanilla 1 1/2 Cups Powdered Sugar

Beat eggs well. Beat in sugar, butter, pumpkin and vanilla. Add flour, mixing well; then add spices. Spread brownie mixture into a lightly greased 9" x 9" pan. (For thinner brownies, use a 9" x 13" pan) Bake at 350 deg. for 30-35 minutes. Cool cake and frost using cream cheese frosting.

FROSTING: Soften cream cheese and butter at room temperature; blend together. Add vanilla and powdered sugar; beat well. Spread over cool brownies. Makes enough frosting for a 9" x 13" pan.

_______________________________________

Fruitcake

5 eggs 1/2 lb. butter 1 C. sugar 1 3/4 C. flour 1/2 tsp. baking powder 1 lb. candied cherries 1 lb. candied pineapple 4 C. chopped pecans 1 T. vanilla 1 T. lemon extract

Cut cherries into 4's, cut pineapple into chunks. Cream butter and add to sugar slowly. Beat eggs then add to sugar mixture; add flavorings to sugar mixture. Sift flour, measure, then sift again with baking powder. Place cut up fruit into flour mixture and stir fruit to coat it. After coating fruit, gradually add fruit/flour mixture to sugar mixture until all is combined. Pour batter into 2 greased and floured loaf pans. Start fruitcakes in a cold oven set to 250F. Bake 2 to 2 1/2 hours. Makes 2 loaves. _______________________________________

SPIKE'S FAMOUS FRUIT CAKE

In the evening before you want to bake the fruitcake, begin the process. Have all ingredients at about 75 degrees F. Into a huge soup pot or other very large pan, place the following:

1 1/2 cups apricot nectar 2 1/2 cups seedless golden raisins (a 1-lb box will do it) 2 1/2 cups seedless dark raisins (ditto) 1 cup pitted, chopped dates 1 cup diced dried pineapple (not candied) 1 cup dried cranberries (craisins) 1 cup diced dried apricots 1 cup diced dried plums (prunes)

You can modify this in any way you like, using other dried fruits. Dole packages a nice mixture of tropical fruits that are good in this fruitcake. Dried apple is nice if it does not include core or seeds. There should be a total of 10 cups of fruit in this recipe. You can divide it any way you like, just so you have 10 cups.

Cook your fruit and nectar for about 5 minutes, stirring constantly. Remove from heat and let it stand 12 to 15 hours. Overnight is fine. Do notrefrigerate.

In the morning, set up your mixer for the batter.

Sift before measuring: 6 cups all purpose flour

Resift with: 2 tsp salt 1/2 tsp baking soda 2 tsp cinnamon 1 tsp allspice 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp cardamom (if you don't have it on hand it is okay without it)

Cream until light: 2 cups butter 2 cups sugar (1/2 granulated and 1/2 brown if you like, or 2 cups Splenda for diabetics)

Add and beat in well: 10 beaten eggs

Add: 2 tbsp (yes, tablespoons) vanilla 1 tbsp rum, if you like

Stir in the sifted flour mixture, mixing until well blended

In a huge mixing bowl, combine the batter with the fruit and liquid in the pot, and Add: 3 cups coarsely chopped pecans or walnuts

Stir until well mixed. Pour into your pans and bake until done (see chart below).

I like to use the little foil loaf pans. This recipe will fill 16 of them, using about 1 cup batter for each pan. In that size, I baked them at 275 F. for about 2 hours. Use the toothpick method of testing for doneness. Cool thoroughly in the pans, then wrap in plastic, then in foil. (or, see below)

PAN SIZE~~~~~~~~~BAKING TIME~~~~~~~~YIELD

11 x 4 x 2.75~~~~~~~2 1/2 hours~~~~~~~~~~3 loaf cakes

9 x 5 x 3 loaf~~~~~~~~3 hours~~~~~~~~~~~~~3 loaf cakes

10-inch tube~~~~~~~~ 3 hrs 15 min~~~~~~~~~2 tube cakes

1-lb coffee cans~~~~~~2 hours~~~~~~~~~~~~ 4 small round cans, using 1/4 recipe each

4.5 x 2.5 x 1.5 loaf ~~~~2 hours~~~~~~~~~~~~16 small loaves, 1 cup each

5-oz custard cups~~~~~1 hour~~~~~~~~~~~~~24 cupcakes, greased, unlined, 1/2 cup each

Wrap in cheesecloth and then put the cake in one of those round metal cans you always buy fruitcakes in. Or you can bury it in powdered sugar. Using a can is not as messy.

Rum is good, especially the orange flavored rum. Fill up a shot glass and then pour it all over the wrapped fruitcake, and usually repeat 1 or 2 more times, depending on how strong you like it. You don't want the cake to be squishy. You don't need to refrigerate the cake because the alcohol preserves it. _______________________________________

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Quotes Chicken Recipes

Friday, October 13, 2006

Famous Recipes - Crunchy Green Bean Casserole

Crunchy Green Bean Casserole INGREDIENTS

- 4 slices bacon - 1 (10.75 ounce) can condensed cream of mushroom soup - 1 (8 ounce) can water chestnuts, drained and chopped - 3/4 cup milk - 2 (15 ounce) cans green beans, drained - ground black pepper to taste - 1 1/3 cups French-fried onions

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3. In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper. 4. Bake for 30 minutes or until heated through. 5. Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.

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Famous Recipes - Danish Veiled Country Lass

Danish Veiled Country Lass (Bondepige med Slor)

2 Tbs (30 ml) butter 1 cup (250 ml) dry rye bread crumbs or dry chocolate cake crumbs 2 Tbs (30 ml) sugar 1/2 cup (125 ml) raspberry or other fruit jam 3 cups (750 ml) apple sauce 1/2 cup (125 ml) grated sweet chocolate 1 cup heavy cream, whipped

Heat the butter in a skillet over moderate heat and add the crumbs and sugar, stirring to incorporate thoroughly. Place 1/3 of the crumb mixture in a serving bowl, top with 1/3 of the jam in small dollops, followed by 1/3 of the applesauce, 1/3 of the chocolate, and 1/3 of the whipped cream. Repeat twice, reserving a little bit of the chocolate to sprinkle on top of the final layer of whipped cream. Serves 4 to 6.

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Famous Recipes - Sausage Balls

Sausage Balls INGREDIENTS

- 2 cups buttermilk baking mix - 1 pound pork sausage - 1 (11 ounce) can condensed cream of Cheddar cheese soup

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the baking mix, sausage and cheddar cheese soup. Mix well and shape into 1 inch balls. 3. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean and the balls are golden brown.

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Famous Recipes - Swedish Brown Beans

The Swedes use a local type of bean known as bruna bonor, or brown beans in English, to make this dish. They might be available in your area, especially if there is a large Scandinavian community where you live, but most of us will get great results using pinto or cranberry beans.

Swedish Brown Beans (Bruna Bonor)

2 cups (500 ml) dried Swedish brown beans or pinto or cranberry beans, picked over and rinsed 5 cups (1.25 L) 1 Tbs (15 ml) chopped crystallized ginger 1 tsp (5 ml) salt 1/4 cup (60 ml) cider vinegar 1/4 cup (60 ml) dark corn syrup or molasses 1/4 cup (60 ml) packed brown sugar 1 tsp (5 ml) ground ginger

Combine the beans, water, crystallized ginger, and salt in a large pot and bring to a boil over high heat. Reduce the heat to low and simmer covered until the beans are tender, 2 to 3 hours. Use a potato masher to mash some of the beans and stir in the remaining ingredients. Simmer for 30 minutes and adjust the seasoning with salt, vinegar, and brown sugar as desired. Serves 6 to 8.

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Famous Recipes - Panzenella

Panzenella Ingredients 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tablespoon sugar 1 clove garlic, minced Salt and freshly ground black pepper 1 1-pound loaf firm country-style Italian bread, cut or torn into bite-size pieces (9 cups) 3 ripe tomatoes, chopped or 2 cups grape tomatoes, halved 1-1/2 cups chopped cucumber (1 small) 1 cup chopped celery (2 stalks) 1/4 cup chopped sweet onion 1/2 cup small or shredded large basil leaves 1 cup crumbled ricotta salata cheese (4 ounces)

Directions 1. In a screw-top jar, combine olive oil, vinegar, sugar, and garlic. Season to taste with salt and pepper.

2. In a very large bowl, combine bread, tomatoes, cucumber, celery, onion, and basil leaves. Cover and shake dressing to combine. Drizzle about half of the dressing over the salad mixture and toss. Let stand for 15 to 30 minutes at room temperature. Top with ricotta and drizzle with remaining dressing. Makes 6 main-dish or 10 side-dish salads.

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Famous Recipes - October Apple Pie

October Apple Pie

PREP TIME 30 Min COOK TIME 50 Min READY IN 1 Hr 20 Min

US METRIC

SERVINGS About scaling and conversions INGREDIENTS

* 1 recipe pastry for a 9 inch double crust pie * 6 cups thinly sliced apples * 1 lemon, juiced * 1/2 cup packed light brown sugar * 1/2 cup white sugar * 2 teaspoons ground cinnamon * 1/4 teaspoon freshly grated nutmeg * 3 tablespoons all-purpose flour * 1/4 cup butter, chilled and diced * 9 caramel squares, quartered * 1 tablespoon white sugar

DIRECTIONS

1. In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly. 2. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar. 3. Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.

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Thursday, October 12, 2006

Famous Recipes - Pecan Balls

_______________________________________

Pecan Balls Ingredients 1 cup butter, softened 1/2 cup granulated sugar 2 teaspoons vanilla 2 cups all-purpose flour 1 cup finely chopped pecans Powdered sugar Red edible glitter (optional)

Directions 1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and 1/4 teaspoon salt; beat until combined. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in pecans.

2. Shape slightly rounded teaspoons of dough into balls the size of large grapes. Place balls 1 inch apart on an ungreased cookie sheet. Bake in preheated oven about 12 minutes or until bottoms just begin to brown. Transfer to wire racks; cool. Sprinkle with powdered sugar. If desired, sprinkle tops with edible glitter. Makes about 72.

To Store: Place in layers separated by waxed paper in an airtight container. 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 - Peach Cobbler Dump Cake

Peach Cobbler Dump Cake Oven:375 F.

1 (18.25-oz.) pkg. yellow cake mix 1 (32-oz.) can sliced peaches in heavy syrup 1/2 c. butter, melted Ground cinnamon for sprinkling Pour peaches along with the syrup into the bottom of a 13 x 9 x 2" pan. Sprinkle evenly with the dry cake mix & press down firmly. Drizzle the melted butter evenly over the cake mix. Sprinkle top lightly with cinnamon. Bake for 45 min. Serve warm or cool with vanilla ice cream or sweetened whipped cream if desired. Makes 12 servings.

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Quotes Chicken Recipes

RE: Famous Recipes - Wiener Schnitzel

Emmy's World Famous Garlick Sauce

500 gr. fritessaus (I prefer Gouda's Glorie) 1/2 small onion chopped up finely 3 tablespoons of chopped up parselie 3 small sweet/sour ghurkins chopped up finely 3 cloves of garlick 3 small teaspoons of green pepper corns (crush them)

Take about 1/2 Fritessaus out and add water to the rest to make it to the right thickness of sauce.

Add the onion, ghurkins, crushed pepper corns , parselie and put the garlick cloves in the garlick press and add those too.

Stirr and voila Emmy's World Famous Garlick Sauce is ready.

Ofcourse this tastes better if you make it some days ahead.

Eet smakelijk.

Emmy

-----Original Message----- From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Thomas Ciesla Sent: Tuesday, October 10, 2006 10:01 PM To: world-famous-recipes@yahoogroups.com Subject: RE: Famous Recipes - Wiener Schnitzel

Hello, Can you please give up your garlic sauce recipe for the Wiener Schnitel. Sounds yummy, mate... Regards, Tom

David Roth <davidjroth2002@yahoo.com> wrote: In Holland, at the restaurant where I was head chef, near Amsterdam, they also serve this to the Dutch with Garlic Sauce.

Dave

-----Original Message----- From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Jim Retiredpostal Sent: Monday, October 09, 2006 5:59 PM To: Domeus Subject: Famous Recipes - Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef) Salt Flour 1 egg Dry bread crumbs for coating 1 fresh lemon Butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

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Quotes Chicken Recipes

Famous Recipes - Caramel Apple Cheesecake

Caramel Apple Cheesecake

1 can apple fruit filling, divided 1 9-10" graham cracker crust 2 pkg. cream cheese 1/2 C. sugar 1/4 t. vanilla 2 eggs 1/4 C. caramel topping 12 half pecans & 2 T. chopped pecans

Preheat oven to 350. Reserve 3/4 C. apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minutes. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate

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Famous Recipes - Cinnamon Apple Brunch Bake

Cinnamon Apple Brunch Bake

Wake up the family with the wonderful aroma of Cinnamon-Apple Brunch Bake. The flavor is equally as scrumptious.

Prep: 10 min - Cook: 40 min

3 tablespoons butter 1/2 cup light brown sugar 1 can (21 ounces) apple pie filling 2 teaspoons McCormick® Ground Cinnamon 1 1/2 teaspoons McCormick® Pure Vanilla Extract 1 can (12 ounces) refrigerated biscuits 1/2 cup chopped nuts

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.

2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.

3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

Makes 8 servings

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Wednesday, October 11, 2006

Famous Recipes - Orange Cheesecake

Orange Cheesecake Ingredients 1-3/4 cups finely crushed graham crackers (about 22 crackers) 3 tablespoons sugar 6 tablespoons butter, melted 3 8-ounce packages cream cheese, softened 1-1/3 cups sugar 3 tablespoons frozen orange juice concentrate, thawed 1 teaspoon vanilla 3 eggs, slightly beaten 1-1/2 teaspoons finely shredded orange peel 1 8-ounce carton dairy sour cream 1 tablespoon sugar 1/2 teaspoon vanilla Orange peel strips and sliced and/or whole kumquats (optional)

Directions 1. Preheat oven to 350 degrees F. For the crust: In a medium bowl, combine graham crackers and the 3 tablespoons sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 to 2 inches up the side of a 9-inch springform pan. Bake for 5 minutes. Cool on a wire rack while preparing filling.

2. For the filling: In a large bowl, combine cream cheese, the 1-1/3 cups sugar, the orange juice concentrate, and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Stir in eggs and orange peel just until combined.

3. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch-wide area around the outside edge appears set when gently shaken. Remove springform pan from oven and set on a wire rack.

4. Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.

5. Cool in springform pan on wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of the pan. Cool for 2 hours. Cover and chill for at least 4 hours or up to 24 hours.

6. If desired, garnish cheesecake with orange peel strips and kumquats. Makes 12 to 16 servings

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Famous Recipes - Norwegian Stuffed Pork Loin

Cooks from many cultures learned long ago the pork and fruit are a great combination, and the Norwegians are no exception.

Norwegian Stuffed Pork Loin (Fylt Svinekam)

1 boneless pork loin roast, about 5 lbs (2.25 Kg) 1 green apples, peeled, cored, and sliced 12 pitted prunes Salt and freshly ground pepper to taste 3 cups (750 ml) beer, beef stock, or water

Butterfly the pork loin by cutting it horizontally almost all the way through so that it can be opened like a book. Place the apple slices and prunes on the cut surface of the meat and sprinkle with salt and pepper. Close the "book" and tie tightly with kitchen twine. Place in a deep roasting pan and add the liquid. Bake in a preheated 350F (175C) oven, basting every 30 minutes, until tender when pierced with a fork, 2 1/2 to 3 hours. Transfer the roast to a serving platter and strain the liquid through a sieve into a small pan. Boil over moderate heat, stirring occasionally, until reduced to about 1 cup (250 ml). Remove the twine from the roast and cut into slices. Spoon some of the sauce over the meat and serve the remainder along with the pork. Serves 6 to 8.

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Famous Recipes - Green Beans & Golden Onions

Green Beans & Golden Onions Ingredients 2 pounds green beans, trimmed 1/4 pound prosciutto or pancetta, coarsely chopped 1 tablespoon olive oil 2 medium onions, halved and thinly sliced 1/4 teaspoon black pepper

Directions 1. Cook green beans in large saucepan of salted, boiling water until crisp/tender, about 4 minutes. Drain and rinse with cold water. (Can be made ahead; cover and refrigerate until ready to serve.)

2. Heat 12-inch skillet over medium-high heat. Add prosciutto; saute 3 minutes or until crisp. Remove and reserve.

3. Reduce heat to medium-low; heat oil in skillet. Add onions; cook 10 minutes, stirring occasionally, until golden and translucent. If made ahead, let beans come to room temperature. Add to pan along with pepper and stir; cook 4 minutes or until heated. Stir in prosciutto. Makes 8 servings.

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Quotes Chicken Recipes

RE: Famous Recipes - Wiener Schnitzel

Hello, Can you please give up your garlic sauce recipe for the Wiener Schnitel. Sounds yummy, mate... Regards, Tom

David Roth <davidjroth2002@yahoo.com> wrote: In Holland, at the restaurant where I was head chef, near Amsterdam, they also serve this to the Dutch with Garlic Sauce.

Dave

-----Original Message----- From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Jim Retiredpostal Sent: Monday, October 09, 2006 5:59 PM To: Domeus Subject: Famous Recipes - Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef) Salt Flour 1 egg Dry bread crumbs for coating 1 fresh lemon Butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

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Quotes Chicken Recipes

Famous Recipes - Caramel Apple Cheesecake

Caramel Apple Cheesecake

1 can apple fruit filling, divided 1 9-10" graham cracker crust 2 pkg. cream cheese 1/2 C. sugar 1/4 t. vanilla 2 eggs 1/4 C. caramel topping 12 half pecans & 2 T. chopped pecans

Preheat oven to 350. Reserve 3/4 C. apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat about 1 minutes. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate

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Quotes Chicken Recipes

Famous Recipes - Tofuberry Smoothie

Tofuberry Smoothie

1/4 cup diced silken tofu 2 tablespoons soy milk 1/4 cup fruit yogurt 1/2 cup raspberries 1/4 banana 2 cups orange juice

Directions 1 Place tofu, soy milk, yogurt, raspberries, banana, and orange juice in a blender. Blend until smooth. Pour in glasses over ice or vanilla ice cream.

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Quotes Chicken Recipes

Famous Recipes - Quick and Easy Peach Cobbler

Quick and Easy Peach Cobbler:

2 can Peaches 1 can Peaches; liquid from 1 Stick butter; melted 1/2 c. Flour 1/2 c. Sugar 1/4 c. Milk 1 Egg

Drain peaches. Put peaches in baking dish with the liquid from one can of peaches. Mix the other ingred. together & pour over peaches. Bake at 350 F. until crust is brown.

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Quotes Chicken Recipes

Famous Recipes - Corn Fritters

Corn Fritters

1 egg 1/4 c. milk 1 c. pancake mix 12 oz. can whole kernel corn, drained or 1 1/2 c. fresh grated corn on the cob

Blend egg and milk. Add pancake mix and stir until smooth. Fold in corn. Drop by teaspoonfuls into 1 inch vegetable oil. Cook 4 minutes or until golden brown.

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Quotes Chicken Recipes

Famous Recipes - Buffalo Chicken Salad

_______________________________________

Buffalo Chicken Salad Ingredients Dressing: 1/2 cup mayonnaise 1/4 cup bottled barbecue sauce 1/2 cup crumbled blue cheese (about 3 ounces) 1 teaspoon liquid hot-pepper sauce 2 tablespoons milk Salad: 1-1/4 pounds boneless, skinless chicken breast halves 1/2 teaspoon liquid hot-pepper sauce 1 large carrot, peeled and shredded 3 cups bite-size pieces romaine lettuce (about 1 head) 4 cups bite-size pieces iceberg lettuce (about 1 head) 4 ribs celery, from the heart, cut into 1-inch-long, thin matchstick pieces 1 tablespoon crumbled blue cheese

Directions 1. Dressing: Mix mayonnaise, barbecue sauce, blue cheese, hot-pepper sauce and milk in small bowl.

2. Salad: Place chicken in glass dish. Add 1/3 cup dressing and hot-pepper sauce; turn to coat. Cover; refrigerate 30 minutes.

3. Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.

4. Heat broiler. Transfer chicken to broiler pan; discard marinade. Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or until internal temperature registers 170 degrees F on instant-read thermometer.

5. Add remaining dressing to greens in bowl. Cut chicken into thin slices. Place on salad. Sprinkle with cheese. Makes 6 servings.

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Quotes Chicken Recipes

Tuesday, October 10, 2006

Famous Recipes - Cheesy Apple Pie

Cheesy Apple Pie Ingredients 1 cup all-purpose flour 1/4 teaspoon salt 1/3 cup butter-flavored shortening 1/2 cup finely shredded cheddar cheese 3 to 4 tablespoons cold water 5 cups thinly sliced, peeled tart cooking apples (such as Granny Smith or Rome Beauty) (about 2 pounds) 3/4 cup sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt Cheddar Crunch Topping

Directions 1. Preheat oven to 375 degrees F. In a medium bowl, stir together the 1 cup flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size.

2. Stir in cheese. Sprinkle 1 tablespoon of the cold water over part of the cheese mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the cold water at a time, until all of the flour mixture is moistened. Form dough into a ball.

3. On a lightly floured surface, use your hands to slightly flatten dough ball into a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Line a 9-inch pie plate with pastry circle. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry and flute or crimp edge. Do not prick pastry. Set aside.

4. In a large bowl, combine apples, sugar, the 2 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Spoon into dough-lined pie plate.

5. Sprinkle Cheddar Crunch Topping over filling. To prevent overbrowning, cover pie edge with foil. Bake pie for 40 minutes. Remove foil. Bake about 20 minutes more or until top is golden brown and fruit is tender. Cool on a wire rack. Makes 8 servings

Cheddar Crunch Topping: In a medium bowl, stir together 3/4 cup sugar, 3/4 cup all-purpose flour, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup butter until mixture is crumbly. Gently stir in 1 cup finely shredded cheddar cheese (4 ounces).

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Quotes Chicken Recipes

RE: Famous Recipes - Wiener Schnitzel

In Holland, at the restaurant where I was head chef, near Amsterdam, they also serve this to the Dutch with Garlic Sauce.

Dave

-----Original Message----- From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Jim Retiredpostal Sent: Monday, October 09, 2006 5:59 PM To: Domeus Subject: Famous Recipes - Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef) Salt Flour 1 egg Dry bread crumbs for coating 1 fresh lemon Butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

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Quotes Chicken Recipes

Famous Recipes - Danish Cured Salmon (Gravlax)

This dish, is an essential part of any Scandinavian meal.

Cured Salmon (Gravlax)

2 lbs (900 g) fresh salmon fillet 1/2 cup (125 ml) chopped fresh dill 1/4 cup (60 ml) salt 1/4 cup (60 ml) sugar 1/4 tsp (1 ml) ground white pepper 1/4 tsp (1 ml) ground allspice

Rinse the salmon and dry it thoroughly with paper towels. Place in a glass baking dish and sprinkle with half the dill. Combine the remaining ingredients in a small bowl and stir to combine. Sprinkle half the mixture over the salmon. Turn the salmon over, sprinkle with the remaining salt mixture, and top with the remaining dill. Cover with plastic wrap, place a flat plate or pot lid on top, and place several cans of food on top for weight. Refrigerate for 24 to 48 hours. To serve, drain the salmon and cut diagonally into thin slices. Serves 12 as an appetizer.

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Quotes Chicken Recipes

Famous Recipes - Puerto Rican Chicken and Rice

Puerto Rican Chicken and Rice

Drumsticks are sautéed with olives and capers, flavored with achiote seeds, then simmered with rice.

1 tablespoon vegetable oil 5 chicken drumsticks 1 small onion, chopped 1/2 cup pitted green olives 2 tablespoons capers 1 (8 ounce) can tomato sauce 3 tablespoons shortening 2 tablespoons achiote seed 4 cups boiling water 4 cups uncooked jasmine rice

In a large saucepan saute chicken, onions, olives and capers over medium heat. Pour in a little juice from the olives to add more olive flavor. As the onion begins to turn clear and the chicken begins to brown, add tomato sauce. Saute mixture until everything is lightly cooked. Reduce heat to low.

In a small saucepan melt shortening over medium heat; add achiote seeds. When the shortening turns red remove it from the heat and strain out the seeds. Mix oil into chicken/tomato mixture. Add the boiling water to the mixture, increase the heat to medium high and bring to a boil, stirring well.

Add the rice to the boiling mixture and continue to boil for about 3 minutes. Reduce heat to low and continue cooking for about 30 minutes, or until rice is tender and has absorbed the liquid, stirring occasionally. Remove from heat and let stand for 10 minutes.

Transfer mixture to a large bowl and serve immediately.

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Famous Recipes - Vegetarian Cottage Pie

Lentil Cottage Pie

800g Medium New Potatoes - quartered 2 Table Spoons butter 1 Medium Onion (150g) chopped finely 1 Clove Garlic, crushed

415g Can Crushed Tomatoes 1 Cup (250ml) Vegetable Stock 1 Cup (250ml) Water

2 Table Spoons Tomato Paste 1/3 Cup (80ml) Dry Red Wine 2/3 Cup (130g) Red Lentils

1 Medium Carrot (120g) chopped finely 1/2 Cup (60g) Frozen Peas, thawed 2 Table Spoons Worcestershire Sauce 1/3 Cup fresh Parsley, coarsely chopped

Method:- - Preheat oven to hot - Boil, steam or microwave Potatoes until tender, drain - Mash in a large bowel with half of the butter (optional:- add 1/2 cup finely grated Parmesan Cheese into potato mash) - Melt remaining butter in a medium deep frying pan - Cook Onion, garlic until softened - Add undrained Tomatoes, Stock, Water, Paste, Wine, Lentils, Carrot - Bring to the boil - Reduce heat, simmer uncovered 15 mins - stirring occasionally - Add Peas, Sauce, Parsley - cook uncovered 5 mins - Spoon Lentil mixture into a shallow 1 Litre (4 cup) ovenproof dish - Spread Potato Mash on top - Bake uncovered in hot oven for 20 mins - Stand pie 10 mins before serving

Serves 4

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Quotes Chicken Recipes

Famous Recipes - Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef) Salt Flour 1 egg Dry bread crumbs for coating 1 fresh lemon Butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

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Famous Recipes - Moroccan Meatball Stew

Moroccan Meatball Stew

1 lb ground lamb 2 tbsp chopped parsley 1 tbsp chopped fresh coriander 1/2 tsp ground cumin 1/2 onion, peeled and finely chopped 1/4 tsp cayenne Salt to taste 2 tbsp olive oil for pan frying 2 cloves garlic, peeled 2 medium onions, peeled and finely chopped 1 green bell pepper, cored, seeded and chopped 1 small bunch of parsley, chopped 2 lbs tomatoes, chopped 1 tsp ground cumin 1 tsp freshly ground black pepper 1/2 tsp ground cinnamon 2 tbsp fresh lemon juice 1/4 tsp cayenne 1 1/2 tsp salt (or to taste) 6 eggs

Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered.

Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutes more.

Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.

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Famous Recipes - Swedish Glassmaster's Herring

Glassmaster's Herring (Glasmastarsill) 2 red onions, thinly sliced 1 carrot, peeled and thinly sliced 1 16-oz (450 ml) herring fillets in wine sauce, drained 1/4 cup (60 ml) grated fresh horseradish 1 Tbs (15 ml) grated fresh ginger 1 Tbs (15 ml) pickling spices 1 tsp (5 ml) whole allspice, crushed 1 Tsp (5 ml) mustard seeds 3/4 cup (180 ml) distilled white vinegar 1/2 cup (125 ml) sugar Layer half the onion and half the carrot in a glass jar or deep glass bowl. Add all of the drained herring. Mix the spices together and sprinkle over the herring, followed by the remaining onion and carrot. Combine the vinegar and sugar, stirring to dissolve the sugar, and pour over the herring mixture. Cover and marinate in the refrigerator for 3 days. Serve directly from the jar or bowl. Serves 4 to 6. Chicken Recipes Recipes Recipes Recipes Recipes Famous Recipes Recipes

Quotes Chicken Recipes

Famous Recipes - Stroganoff, Italian Style

_______________________________________

Stroganoff, Italian Style Ingredients 2 boneless strip steaks or rib eye (8 ounces each) 2 cans (14.5 ounces each) diced tomatoes flavored with balsamic vinegar, basil, olive oil 1 pound frozen Italian green beans, thawed 1 container (8 ounces) sour cream 1 pound broad egg noodles, cooked following package directions

Directions 1. Heat large nonstick skillet over medium-high heat. Coat with nonstick cooking spray. Season steaks with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place steaks in skillet; cook 3 minutes on each side or until internal temperature reaches 140 degrees F. Remove steaks to plate; keep warm.

2. Add tomatoes, 1 teaspoon salt, 1/8 teaspoon black pepper and beans to skillet. Bring to simmer; cook 2 minutes. Reduce heat to medium-low.

3. Slice steak. Add steak and sour cream to skillet; gently cook until heated through, 1 to 2 minutes; do not let boil.

4. Serve meat mixture over noodles. Makes 6 servings.

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Quotes Chicken Recipes

Famous Recipes - Bobotie - South African Lamb

BOBOTIE-SOUTH AFRICAN LAMB

2 TBS vegetable oil 2 or 3 onions chopped fine 4 large garlic cloves chopped fine 8 tsp curry powder 4 tsp turmeric powder 4 tbs tomato paste 2 pounds lean ground lamb (or beef if you prefer) 20 bay leaves Salt & pepper & Cayenne to taste 12-14 oz seedless raisins (both gold and brown) 8 canned peach halves or equivalent apricot halves or both (reserve juice) 4 heaping tbs. fruit chutney 8 oz thin sliced almonds 4 slices white bread 16-20 oz milk 6-8 eggs, beaten with scant milk

1.Saute onion in oil until translucent, then add garlic 2. Add curry and turmeric 3. Add tomato paste, sweating off a bit 4. Add lamb and cook for 20 minutes with bay leaf 5. Remove and save bay leaves.

At this point you can transfer to a dutch oven or other large casserole (or this can be done after step #7)

6. Salt, pepper, cayenne to taste.

7.Add raisins, almonds, chopped peaches/apricots, chutney. As the mixture cooks you can add in the juices from the canned fruit to keep the mixture loose (it should be like chili.)

8. Let the mix cool; soak bread in milk and mash up with fork and add to mixture.

9. Pour the eggs over the entire mixture. This is when you can return the bay leaves to the casserole, placing them decoratively on top of the egg.

10. Bake casserole at 350 degrees for 15-20 minutes.

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Monday, October 09, 2006

Famous Recipes - Chocolate Angel Pie

Chocolate Angel Pie Ingredients 4 eggs 1 cup sugar 1/4 cup cornstarch 2-1/2 cups half-and-half, light cream, or whole milk 3 ounces unsweetened chocolate, chopped 1 tablespoon butter or margarine 2-1/2 teaspoons vanilla 1/2 teaspoon cream of tartar 1/2 cup sugar Baked 9-inch pastry shell

Directions 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside.

2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan.

3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm.

4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings

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Famous Recipes - Cream Cheese Slice TNT

CREAM CHEESE SLICE.........TNT many times Crumb Crust ---------------------------- 185g [ 6oz ] plain sweet biscuits [ cookies ] 90g [ 3oz ] butter 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger -----------------------------------

Cream Cheese Topping -----------------------------------

500g [ 1lb ] packaged cream cheese 30g [ 1oz ] butter 2 eggs 1/2 cup sugar 2 tablespoons custard powder 2 tablespoons sour cream 2 teaspoons lemon juice 1/2 teaspoon vanilla 1 teaspoon grated lemon rind 1/2 cup sultanas 1 cup cream cinnamon.

Crumb Crust.............. Crush biscuits [ Cookies ] finely; combine with melted butter, cinnamon and ginger; mix well. Line greased 20cm [ 8 inch ] square slab pan with foil; bring foil about 5cm [ 2 inch ] over sides of pan; this makes it easy to remove slice for serving. Press crumb mixture into base; refrigerate while preparing topping.

Topping...........Have cream cheese and butter at room temperature. In a small bowl of electric mixer, beat cream cheese and butter until smooth. Add eggs, sugar, custard powder, sour cream, lemon juice and vanilla; beat well. Stir in lemon rind and sultanas. Pour cream cheese filling on to prepared crumb base. Bake in moderate oven 10 to 15 minutes until set. Allow to cool in pan. Remove from pan; top with lightly whipped cream; sprinkle with cinnamon. Cut into small serving size pieces.

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Sunday, October 08, 2006

Famous Recipes - Easy Mexican Taco Meat

Easy Mexican Taco Meat 1 (2 1/2 to 3 pound) chuck roast 4 medium size tomatoes 1 small onion 1 bunch very fresh cilantro 1 tomatillo 1 clove garlic 1 tablespoon cumin 1/2 teaspoon chili powder 1/4 cup vinegar

Cut the roast into 1/2-inch cubes.

Put it in a large frying pan, pour on the vinegar and let it brown slowly. Add water to keep the meat from drying as it browns.

Cut the tomatoes, tomatillo and onion into quarters and add to the frying pan. Crush the clove of garlic and add to the pan, along with the chili powder and cumin. Use about half of the cilantro. Chop the leaves and add to the pan. Let the dish simmer for at least 1 hour. The longer it simmers, the better it is. Add small amounts of water if needed to keep liquid in the pan. Salt and pepper to taste.

Serve with warm tortillas, guacamole and sour cream.

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Famous Recipes - Dippin' Ghosts

Dippin' Ghosts

Dippin' Ghosts are bread rolls with a haunting but tasty difference, easily made. They can decorate a holiday table, as well as be part of the meal. They go well with a hot soup or a warming bowl of chili.

1 regular-size loaf frozen bread dough, thawed but still cold 1 egg, beaten

Cut loaf into 3 or 4 equal sections. Press each into a heel shape. At the rounded end, cut a slice down each side 1 1/2 inches, to form "arms." Pull arms out a little from body, and tuck pointed ends under.

Place each ghost on baking sheet sprayed with nonstick cooking spray. Pull the bottom edge of each ghost shape to a point, with a little curve to one side. Indent eyes and mouth with a clean pencil eraser. Brush with beaten egg. Let rise until double.

Preheat oven to 350 degrees F.

Bake bread for 20 minutes, reinforcing eye and mouth indentations once after 5 minutes of baking.

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Famous Recipes - Red Snapper Veracruz

Red Snapper Veracruz 2 pounds red snapper fillets Salt Pepper 4 tablespoons vegetable oil 1 medium onion, thinly sliced in half slices 1 1/2 pounds red ripe tomatoes, peeled and finely chopped 1 cup water 8 or 9 peppercorns 2 bay leaves 2 garlic cloves, finely mashed

Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.

In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.

Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.

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Famous Recipes - Fish Tacos

_______________________________________

Fish Tacos

Ingredients 12 ounces fresh or frozen skinless fish fillets 1 tablespoon olive oil 1/4 teaspoon ground cumin 1/8 teaspoon garlic powder 3 tablespoons mayonnaise or salad dressing 1 teaspoon lime juice 1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage 8 corn taco shells, warmed according to package directions 1 recipe Mango Salsa

Directions 1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.

2. Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa. Makes 4 servings

Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalape¿o chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

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Saturday, October 07, 2006

Famous Recipes - Sun Tea

Sun Tea Water 4 tea bags Ice cubes

Fill a 1-gallon glass jar with cold tap water to within about 2 inches of the top. Add tea bags. Place the jar in a sunny spot, indoors or out. Let the tea steep for 3 to 4 hours. Remove tea bags and chill the tea.

Serve over ice.

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Famous Recipes - Dave's Cream Cheese Puff Pastry Bowls

Dave’s Cream Cheese Puff Pastry Bowls

1 8 oz package of Cream cheese, softened

1 egg

1 cup sifted powdered sugar

1 tbs white granulated sugar

1 tbs vanilla

6 tbs softened butter

8 large strawberries

2 kiwi fruits

2 sheets puff pastry

Cool whip or Redi Whip.

Chocolate syrup or melted chocolate

Powdered sugar

In a medium mixing bowl, whip together all of the ingredients except the fruit and pastry. Whip until smooth. Set aside.

Preheat oven to 400°

Spray a large muffin baking pan with baker’s spray or butter and flour the cups.

Cut four large circles – approximately 4 inches each from each of two puff pastry sheets. Shape each of the eight circles into one of the muffin tin bowls. Fill each with the cream cheese mixture. Bake at 400° for 25 minutes. Remove and set aside to cool.

Cut eight slices from the two kiwi fruit, and then slice each of them into two equal halves. Place the halved into the top of the cooled cheesecakes. Place a dollop of cool whip in the center and top with a strawberry. Dust with powdered sugar and drizzle with chocolate.

Serves 8

_____

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Famous Recipes - How`about this.??

Friends are like stars***You may not always see them but you know they are there

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Famous Recipes - Bread Pudding

Bread Pudding

Ingredients 2 cups (475 ml) milk 1/4 cup (60 ml) margarine or butter 2 eggs, slightly beaten 1/2 cup (125 ml) sugar 1 tsp (5 ml) cinnamon or nutmeg 1/4 tsp (1 ml) salt 6 cups (1425 ml) dry bread cubes (8 slices bread) 1/2 cup (125 ml) raisins, if desired

Heat oven to 350 degrees (175 C.). Heat milk and margarine over medium heat until margarine is melted and milk is hot. Mix eggs, sugar, cinnamon or nutmeg, and salt in 4 quarts (3775 ml) bowl. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1-1/2 quarts (1425 ml) casserole. Place casserole in pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake, uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm and, if desired, with cream.

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Famous Recipes - Smoky Grilled Chicken Tostadas

Smoky Grilled Chicken Tostadas The kick of a Mexican-style taco sauce with smoky jalapeño flavor enhances the grilled chicken in these hearty tostadas.

Makes 10 servings.

4 (about 1 pound) boneless, skinless chicken breasts, pierced all over with a fork 1 (8 ounce) bottle Ortega Mexican Style Taco Sauce, divided 1 (10 count) package Ortega Tostada Shells 2 1/2 cups shredded lettuce, divided 1 1/4 cups diced tomato, divided 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided Sour cream

Combine chicken breasts and 1/2 cup taco sauce in non-metallic container; marinate in refrigerator at least 30 minutes.

Preheat grill or broiler. Cook chicken about 7 minutes per side or until no longer pink in center. Thinly slice crosswise.

For each tostada, top a tostada shell with 1/4 cup lettuce, sliced chicken, 2 tablespoons tomato and 2 tablespoons cheese. Top with sour cream and remaining taco sauce.

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Famous Recipes - Raspberry Muffins with Struesel Topping

Raspberry Muffins with Streusel Topping

Ingredients 1-1/2 cups (350 ml) flour 1/2 cup (125 ml) sugar 2 tsp (10 ml). baking powder 1/2 cup (125 ml) milk 1/2 cup (125 ml) butter, melted 1 large egg beaten 1 cup (225 ml) raspberries frozen or fresh Topping: 1/4 cup (60 ml) pecans, chopped 1/4 cup (60 ml) brown sugar, packed 1/4 cup (60 ml) flour 2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.). In a large mixing bowl combine flour, sugar, and baking powder, set aside. In another bowl, beat together milk, cooled melted butter and egg. Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork. Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups. Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries. For the topping combine pecans, sugar, flour, and butter and sprinkle over batter. Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

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Famous Recipes - Chicken Quesadillas

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

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Quotes Chicken Recipes

Friday, October 06, 2006

Famous Recipes - Cornmeal Pancakes

Call these johnnycakes or hoecakes if you like, but whatever you call them, they're an American classic.

Cornmeal Pancakes

1 cup (250 ml) cornmeal 2 Tbs (30 ml) honey, maple syrup, or sugar 1 tsp (5 ml) salt 1 cup (250 ml) boiling water 1 egg 1/2 cup (125 ml) milk 2 Tbs (30 ml) melted butter 1/2 cup (125 ml) sifted all-purpose flour (sift before measuring) 2 tsp (10 ml) baking powder

Combine the cornmeal, honey, and salt in a bowl. Stir in the boiling water and let stand for 10 minutes. Whisk together the egg, milk, and butter and add to the cornmeal mixture, stirring to combine. Add the flour and baking powder and stir just enough to incorporate - there will be some lumps. Cook on a hot griddle until golden brown on both sides. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Some Desserts to try out

Table of Contents:

Johnnycake Cobbler Self-Frosting Pineapple-Coconut Cake Chocolate Mint Brownies Citrus Blueberry Muffins Noodle Raisin Kugel Dark Fruit Cake

========================================== Johnnycake Cobbler

Fruit filling: 3 T. unsalted butter 8 Cups fresh prune plums (and/or other fresh fruits--nectarines perhaps), pitted and sliced 1/4 Cup sugar, plus or minus, depending on sweetness of fruit 6 minced kumquats (seeds removed) OR zest from a small orange 1 Tblsp. Wondra flour

1. First, set oven at 425&#730;F and prepare filling: Melt butter in a large skillet over medium heat. Add the sugar, stirring to dissolve. Pour in the prepared fruit, stir around to mix well, and cook, stirring, until fruit is soft and gives up liquid. Increase the heat to high and cook for a few minutes more, to boil down the juices a bit. Add Wondra flour and cook mixture until it begins to thicken a bit. Pour into a lightly greased deep-dish pie pan or 10" square casserole. Top with biscuit mixture, recipe follows.

Biscuit topping: 1-1/2 Cups all-purpose flour 1/2 Cup white (preferred) or yellow cornmeal 3 Tblsp. sugar 1 Tblsp baking powder 1/2 tsp. baking soda 1 tsp. salt 1/2 tsp grated ginger (optional--I used a large pinch of ground ginger) 1 stick very cold unsalted butter, cut into 14 pieces 3/4 C. cold whole milk 1/2 C. cold evaporated milk

1. Put flour, cornmeal, sugar, baking powder, baking soda and salt (ginger, too, if using) in the food processor work bowl (fitted with steel blade). Pulse 5 or 6 times to mix ingredients. Remove lid and add butter pieces. Stir around to coat each piece with some flour. Replace lid and pulse the machine 18-20 times, or until the mixture resembles coarse meal.

2. Transfer the mixture to a large bowl. Make a well in the center of the ingredients and pour in the milk, both kinds. Stirring with a fork, draw in the dry ingredients from the sides of the bowl to form a moist dough. If the mixture is too dry, add more evaporated milk—it should be soft, moist, almost as if it is forming curds—too moist to handle, in any event.

3. Spoon the dough over the prepared, still warm fruit filling, and bake for 12-14 minutes, or until the top is nicely browned, and juice is bubbling.

4. When biscuit topping is browned and done, remove from oven and cool for 5 to 10 minutes, then cut and serve with ice cream or just plain rich cream. _______________________________________

Self frosting Pineapple-Coconut Cake

1 can crushed pineapple in syrup (8 3/4 oz can) 1/3 cup shortening 1/2 cup sugar 1 tsp vanilla 1 egg 1 1/4 cup flour (sifted all purpose) 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup coconut (flaked) 1/3 cup brown sugar 1/3 cup walnuts 3 Tbsp margarine or butter (melted)

Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pinapple. Cover with remaining batter. in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done. Ice Cream is an extra, but oh so good with it.

_______________________________________

Chocolate Mint Brownies

1 c. all-purpose flour 1/2 c. butter or margarine, softened 1/2 tsp. salt 4 eggs 1 tsp. vanilla extract 1 can (16 oz.) chocolate syrup 1 c. sugar FILLING: 2 c. confectioners' sugar 1/2 c butter or margarine, softened 1 T. water 1/2 tsp. mint extract 3 drops green food coloring TOPPING: 1 pkg. (10 oz.) mint chocolate chips* 9 T. butter or margarine**

Combie the first seven ingredients in a large mixing bowl' beat at medium spped for 3 minutes. Pour batter into a greased 13 x 9 baking pan. Bake at 350 degrees for 30 minutes (top will still appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting; store in the refrigerator. * If mint chips are not available, substitute milk or semi sweet chips, to which 1/2 tsp. mint extract has been added. **Amount of butter or margarine can be reduced to up to half, but quality of the topping is noticeable.

_______________________________________

Citrus Blueberry Muffins

1 1/3 Cups flour 1/2 Cup sugar 1 Tablespoon Baking Powder 1/4 Teaspoon salt 1 egg 1 Cup milk 1/3 Cup butter or margarine 1 1/2 Teaspoons grated orange peel 1 1/2 Cups POST MORNING TRADITIONS BLUEBERRY MORNING Cereal

MIX flour, sugar, baking powder and salt in large bowl. Beat egg in small bowl; stir in milk, butter and orange peel. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal.

SPOON batter into greased or paper-lined muffin pan, filling each cup 2/3 full.

BAKE at 400°F for 20 minutes or until golden brown. Serve warm.

If making mini muffins - RECIPE makes 24 to 30 miniature muffins. Spray pan with no stick cooking spray. Bake 15 minutes.

_______________________________________

Noodle Raisin Kugel

8 ounces cream cheese 1/2 cup butter 3 large eggs 12 ounce evaporated milk 1/2 cup sugar 1 teaspoon vanilla 8 ounces noodles, cooked and drained 1 cup raisins 2 teaspoons sugar 1/2 teaspoon cinnamon

Combine sugar and cinnamon and set aside.

Preheat oven to 350F.

Combine cream cheese and butter in a large saucepan over low heat, stirring until melted. Remove from heat and add eggs, one at a time, stirring well after each. Stir in milk, sugar and vanilla. Stir in noodles and raisins. Pour into an ungreased 13x9-inch baking dish. Sprinkle with cinnamon and sugar.

Bake 20 to 25 minutes or until almost set. Let stand 5 minutes. Serve warm. _______________________________________

Dark Fruit Cake

2 cups raisins 1 cup currants 1 1/2 cups seeded raisins 1 1/2 cups maraschino cherries 1 cup almonds (chopped or flaked) 1 cup dates, chopped coarsely 1 1/2 cups mixed citron peel 1/2 cup candied pineapple pieces 1 Tbsp chopped preserved ginger 3 cups sifted pastry flour 1 1/2 tsp baking powder 3/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp mace 1/4 tsp cloves 1 cup butter 1 1/4 cups lightly packed brown sugar 6 eggs 1/4 cup molasses 1/3 cup grape juice, sherry or other juice

One 8x8x3 inch pan, one tube pan or two loaf pans. Line pan(s) with two layers of brown paper, greased, or parchment paper. Preheat oven to 300* F.

Prepare fruit. Sift together three times the flour spices, salt and baking powder. Add fruit and nuts, a few at a time, mixing until all are separated and coated with flour.

Cream butter and sugar together. Add unbeaten eggs, one at a time, beating well after each addition. Stir in molasses. Add flour mixture to creamed mixture alternately with the liquid, mixing well after each addition.

Pour batter into pan(s) and bake for 2 3/4 to 3 hours. Cool on rack. Wrap in film and foil and let age in a cool place for at least two or three weeks. May be iced with almond paste and ornamental icing.

Notes: I use larger measures of spices than called for, but to each his own. I make my cakes after the (real) Thanksgiving in Canada so they are well aged when served around Christmas and New Years. I found that parchment paper works better than brown paper for lining the pans, as it peels off more easily.

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Quotes Chicken Recipes

Famous Recipes - Try out these Recipes

Table of Contents:

Skinny Pasta Primavera Red Snapper in Coconut Sauce Honey Baked Chicken Eggs Newport Honey Mustard Ribs Mexican Shrimp Cocktail Corn Dog Casserole New Orleans Recipe

_______________________________________

Skinny Pasta Primavera

2/3 cup reduced fat ricotta ( I use low-fat cottage cheese) 1 cup vegetable broth 1 T olive oil 1 shallot, finely chopped 1/4 lb button mushrooms, sliced 1/2 lb plum tomatoes, chopped 2 large cloves garlic, minced 1/4 t salt 1/4 t pepper 1/2 lb multigrain spaghetti 3 cups small broccoli florets 1 medium carrot, julienned 1/4 lb asparagus, cut into 1/4 inch diagonal pieces ¾ cup frozen shelled green soybeans (edamame), thawed (I'll skip this) ½ cup fresh basil or equivalent dry 1/3 cup grated Parmesan cheese

Combine ricotta and broth in food processor. Process until smooth and set aside. Bring large pot of water to boil. Heat the oil in a large non-stick skillet over medium-high heat. Add the shallot and mushrooms. Cook stirring frequently for 3 minutes or until mushrooms begin to brown. Reduce heat to medium. Stir in tomatoes, garlic, salt and pepper. Cook for 2 minutes or until tomatoes begin to soften. Reduce heat to very low and cover to keep warm.

Cook pasta according to package directions. Two minutes before the pasta is finished cooking add the broccoli, carrot, asparagus and soybeans, drain.

Return the hot pasta and vegetables to the pot. Add the basil, the reserved mushroom mixture and the reserved ricotta. Toss to combine. Serve sprinkled with the Parmesan.

_______________________________________

Red Snapper in Coconut Sauce

3 tablespoons canola oil 1 onion, halved and thinly sliced 2 cloves garlic, minced or pressed 1 slice fresh ginger, quarter-size; peeled and finely minced 2 green chilies, whole, fresh 2 teaspoons lemongrass, minced 1 piece cinnamon stick 2 whole cloves 3 cardamom, whole green pods 1/4 teaspoon ground turmeric 1/4 teaspoon ground cumin 1/8 teaspoon fresh ground black pepper 1 1/2 cups coconut milk 1 1/4 pounds red snapper fillets, cut into 1-inch pieces 1/2 teaspoon salt 2 tablespoons cilantro leaves, fresh, shredded green chilies, for garnish Lime wedges

In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chilies and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes. Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice. Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning. The spices can be removed at this point or you can allow the diners to do so with their own portions. Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, Chile and lime wedges. Serve at once with rice. _______________________________________

HONEY BAKED CHICKEN

1/2 cup honey 2 Tbsp balsamic or red wine vinegar 1 1/2 cups dried plain bread crumbs 1 Tbsp olive oil 6 - 4 to 6 oz each boneless, skinless chicken breasts

Preheat oven to 375*F. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separate shallow bowl. Set both bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in a single layer. Roll chicken pieces in honey mixture and then in bread crumbs. Place in single layer on prepared pan. Bake 30 to 40 minutes or until chicken is tender and done. Makes 6 servings. _______________________________________

Eggs Newport

1 Can (10.75 oz) Condensed Cream of Mushroom Soup 1/2 Cup Mayonnaise 1/2 Cup Milk 1 tsp Chopped Chives 6 Hard-cooked Eggs, sliced 8 Slices Crisply Cooked Bacon

Combine soup and mayonnaise; gradually stir in milk until well blended. Add chives.

In 1-quart baking dish, layer eggs and sauce. Sprinkle crumbled bacon around the edges.

Bake at 350 degrees for 20 minutes. Serve on toasted English muffins. Makes 4 servings. _______________________________________

Honey Mustard Ribs Makes 28 ribs (2 full racks) Prep: 15 minutes Bake: at 425 degrees for 1 hour, 15 minutes Grill: 9 minutes

1/4 cup dry mustard 1/4 cup paprika 1 Tbsp. dried oregano 1 Tbsp. plus 1 tsp. seasoned salt 1 Tbsp. sugar 2 tsp. black pepper 2 full raks baby back port ribs (5-6 lbs. total) 2 Tbsp. all-purpose flour

Honeyed Sauce: 3/4 cup honey 3/4 cup cider vinegar 1 Tbsp. water 1 tsp. cornstarch

Heat oven to 425 degrees.

Rub: In a small bowl, stir together dry mustard, paprika, oregano, seasoned salt, sugar and pepper.

Ribs: Remove rib racks from packaging and rinse in cool water. Pat dry with paper towels. Turn over ribs so they curve upward (meaty side down). Insert a small knife under the edge of the thin white membrane, then grip membrane with a paper towel and remove from ribs. Discard and repeat with second rack. Cut rack in half.

Season ribs with 1/3 cup of the dry rub, pressing into ribs with your hands. Sprinkle flour into a heavy-duty foil oven bag set on top of a jelly-roll pan. Add ribs to bag, and fold up edge to seal tightly.

Bake at 425 degrees for 1 hour, 15 minutes.

Honeyed Sauce: Place remaining rub, honey and vinegar in a small saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer 6 minutes, stirring frequently. Stir water and cornstarch together in a small bowl. Add to saucepan, stirring constantly. Cook an additional 4 minutes.

Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Carefully remove ribs from foil bag, as steam will be escaping. Grill ribs 9 to 10 minutes, turning and basting with sauce every 3 to 4 minutes. Serve with additional sauce on the side.

Per Rib: 193 calories; 13g fat (4g sat); 10g protein; 9g carbohydrate; 1g fiber; 241mg sodium; 48mg cholesterol. _______________________________________

Mexican shrimp cocktail Serves 8

2 cucumbers, diced bite size 2 sticks of celery diced bite size 3 avacodos, diced bite size 1 to 2 pounds of rinsed, cooked medium shrimp 3 diced green onions, or to taste 1 8 oz. can black olives, sliced 3 chopped and seeded jalapenos Fresh chopped cilantro to taste (careful, this stuff is strong) 3 limes, squeezed for juice 1 tsp. garlic powder or to taste (I like more) 1 tsp. hot sauce or to taste 1 large can spicy V-8 1 large bottle of Clamato Salt and pepper to taste

Combine all ingredients and chill in refrigerator. Serve in bowls with saltine crackers. If more tomato juice is needed, you can also add plain tomato juice. _______________________________________

Corn Dog Casserole

2 cups finely minced celery 2 Tbsp butter 1-1/2 cups sliced green onions 1-1/2 pounds of hot dogs (I use Ball Park Beef ) 2 eggs 1-1/2 cups milk 2 tsp sage 1/4 tsp black pepper 1/4 tsp salt 2-8.5 oz Jiffy muffin mix 8 oz sharp Cheddar Cheese shredded

Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes. _______________________________________

New Orleans Recipe

For the olive salad: 1 gallon large pimento stuffed green olives, slightly crushed and well drained 1 quart jar pickled cauliflower, drained and sliced 2 small jars capers, drained 1 whole stalk celery, sliced diagonally 4 large carrots, peeled and thinly sliced diagonally 1 small jar celery seeds 1 small jar oregano 1 large head fresh garlic, peeled and minced 1 teaspoon freshly ground black pepper 1 jar pepperoncini, drained (small salad peppers) left whole 1 pound large Greek black olives 1 jar cocktail onions, drained

Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.

For the sandwich: 1 round loaf italian bread 1/4 pound mortadella, thinly sliced 1/4 pound ham, thinly sliced 1/4 pound hard Genoa salami, thinly sliced 1/4 pound Mozzarella cheese, sliced 1/4 pound Provolone cheese,sliced 1 cup olive salad with oil

Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy! Serves four timid dieters, two hearty New Orleanians or one incredible maiale.

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Re: Famous Recipes - canning recipes

I just spent all week making grape juice and grape jelly. For a lot of the jelly, i made white grape juice by removing the skins from concord grapes, and cooking the insides to extract the juice. Then I just followed the directions that came with the pectin, the jelly looks great, and has a lighter flavor than the dark grape jelly. I used the peels to make dark juice, for drinking. The whole family likes it. (I prefer to use Fruit Jell Pectin, from the Ball company.) If there are a lot of vineyards near you, the least expensive way to do a lot of jelly making would be to go pick the grapes yourself. My family goes to get grapes at least once a year, at a vineyard about 50 miles from home, we make a day out of it, and get a lot of the grapes, it's really fun. Good luck, and have fun, Diane Ritchie

stonyhurst2 <stonyhurst2@yahoo.com> wrote: I have not written for a while as working full time + doesn't always leave me time to do more than just read and wish. I am looking for canning recipes. Any and all to give me ideas to try. I tried canning roast beef and thought it was wonderful. I am off work for a couple of weeks and would like to try some more wonderful canning recipes. Anything and everything. Ha. ha...... Stonyhurst2

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Thursday, October 05, 2006

Famous Recipes - Eggplant with Yogurt

Eggplant with Yogurt - serves 4

1 large eggplant 4 tbsp Vegetable oil 3 large onions, chopped 2 cloves garlic, crushed 1 tbsp freshly grated ginger 1 tsp ground coriander 1/4 tsp cayenne pepper 1/2 tsp turmeric 1 tsp cumin 1 tsp salt 1 cup yogurt 1/2 tsp sugar

This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with basmati rice.

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Famous Recipes - Shanghai Pasta

Shanghai Pasta Ingredients 8 ounces dried fusilli, linguine, or spaghetti 3 tablespoons soy sauce 1 tablespoon bottled plum sauce 1 teaspoon toasted sesame oil 1/2 teaspoon red chili paste (optional) 1 medium red and/or green sweet pepper, cut into bite-size pieces 1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed 1 tablespoon cooking oil 12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per pound count) 1 teaspoon grated fresh ginger 1/4 teaspoon ground black pepper 2 cloves garlic, minced 2 green onions, bias sliced into 1-inch pieces 2 teaspoons sesame seeds, toasted

Directions 1. Cook pasta according to package directions. Drain. Set aside; keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.

2. In a wok or large skillet cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, ginger, black pepper, and garlic to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 servings.

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Famous Recipes - Ginger-Orange Cheesecake Mousse

Ginger-Orange Cheesecake Mousse Ingredients 1 large orange 1/2 cup dried, sweetened cranberries 1/2 pound cream cheese, regular or reduced-fat 1/3 cup honey 1-1/3 cups heavy cream, chilled 2 cups crumbled gingersnap cookies (about 40 cookies)

Directions 1. Grate rind from orange; squeeze 1/2 cup juice; set aside 3 tablespoons juice. Place remaining juice and the cranberries in microwave-safe bowl or saucepan. Microwave or heat until simmering. Let stand 10 minutes, until berries are cooled and plump.

2. Beat cheese, honey, rind, 3 tablespoons juice in bowl until smooth. Add cream; beat until stiff. Drain berries; reserve 3 tablespoons berries and any juice. Fold remaining berries into cheese mousse mixture.

3. Sprinkle one-third of crumbs over bottom of 1-1/2-quart glass serving dish. Dollop with half the mousse; sprinkle with half the remaining crumbs; cover with remaining mousse. Sprinkle remaining crumbs around edge. Spoon reserved berries and any juice in center. Refrigerate 1 to 1-1/2 hours or until firm. Makes 10 servings.

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Quotes Chicken Recipes

Famous Recipes - Apricot Muffins

Okay, you got me. Any dried fruit can be substituted for the apricots in this recipe, but I'm particularly fond of apricots and this is my ezine, ya know? Use any dried fruit you like. As with all muffin recipes, the secret to this one is to stir the batter no more than absolutely necessary, 10 to 15 strokes at the most.

Apricot Muffins

1 3/4 cups (430 ml) all-purpose flour 1/4 cup (60 ml) sugar 2 tsp (10 ml) baking powder 1/2 tsp (2 ml) salt 2 eggs, beaten 3/4 cup (180 ml) milk 4 Tbs (60 ml) melted butter 1/2 cup (125 ml) chopped dried apricots

Sift the flour, sugar, baking powder, and salt together into a mixing bowl. In a separate bowl whisk together the eggs, milk, and butter. Add the egg mixture and the chopped apricots to the dry ingredients and stir just enough to combine - there should be lumps in the batter. Fill greased muffin pans two-thirds full and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes 24 2-inch (5 cm) muffins.

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Quotes Chicken Recipes

Famous Recipes - Mango Fruit Salad

2 cups peeled, diced ripe mango 1 cup chopped fresh pineapple 1/4 cup dried cranberries 1/4 cup flaked coconut 1/4 sprig chopped fresh mint

In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

6 servings

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Famous Recipes - Blueberry No-Bake Creamy Pie

Blueberry No-Bake Creamy Pie

Crust

1 & 1/2 cups all-natural bran flake cereal

1/2 cup wheat germ

1/2 teaspoon cinnamon

1 tablespoon honey

3 tablespoons butter, melted

Filling

8 ounces cream cheese, softened

1/2 cup cottage cheese

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1/4 cup honey

Topping

1/2 pound fresh blueberries (you may also substitute fresh cherries, pitted and halved, halved strawberries, or raspberries)

1. Using a rolling pin or food processor, crush bran flakes finely. Place in a mixing bowl and add remaining crust ingredients, stirring to combine. Press evenly into a 9-inch pie plate.

2. Cut cream cheese into chunks and combine with other filling ingredients in a food processor, pulsing until smooth.

3. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.

4. Cover and chill at least 2 hours, then cut into wedges to serve.

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Quotes Chicken Recipes

Famous Recipes - Sticky Pear Tarts...TNT

Canned fruit works just as well as fresh, just make sure you drain it well.............This is so quick and easy. You can also use peach and apricot halves.

Serves 4

1 sheet frozen puff pastry 2 ripe pears, peeled, halved and cored 20g [ 3/4oz ] butter , melted 2 tablespoons maple syrup or honey 1 tablespoon raw sugar Cream or ice-cream to serve.

Preheat oven to 200C...Line a baking tray with baking paper. Cut pastry sheet into four squares and place on prepared tray. Make 3 to 6 lengthwise slits right through each pear half, leaving about 1/2 inch intact at the stem end. [ fan like ] Place one pear half on each pastry square; brush with butter and maple syrup. Bake for 20 minutes or until pastry is golden and pear is soft. Sprinkle with raw sugar and serve with cream or ice-cream.

;

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Quotes Chicken Recipes

Famous Recipes - Gold Coat Autumn Salad with California Figs

Gold Coat Autumn Salad with California Figs

Lettuce leaves

2 Oranges, peeled & thinly sliced

2/3 cup California Dried Figs; Calimyrna or Black Mission stems removed & quartered

1 Apple or ripe pear, cored and thinly sliced

CARDAMOM CREAM DRESSING

1/2 cup vanilla nonfat yogurt

1/2 tsp. Honey

1/4 tsp. Ground cardamom or cinnamon

1 tbsp. Toasted coconut (garnish)

On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices, fig quarters, and apple slices decoratively over lettuce.

For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish.

Makes 4 side dish salads.

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Wednesday, October 04, 2006

Famous Recipes - Double Fudge Pie

Double Fudge Pie Ingredients Pie Shell: 1 cup all-purpose flour 1 teaspoon unsweetened cocoa 1/4 teaspoon salt 3 tablespoons butter, chilled 3 tablespoons solid vegetable shortening, chilled 3 tablespoons ice water Pie Filling: 1/2 cup (1 stick) unsalted butter 4 ounce each) semisweet chocolate 3/4 cup packed light-brown sugar 1/4 cup water 2 eggs, separated 1 teaspoon vanilla 1/3 cup all-purpose flour 1/4 teaspoon salt 1 cup chopped walnuts

Directions 1. Shell: Mix flour, cocoa and salt in bowl. Using pastry blender, cut in butter and shortening until mixture forms fine crumbs. Using a fork, stir in ice water until a ball forms. On floured surface, roll dough into 13-inch circle. Fit in 9-inch pie plate. Trim; flute.

2. Heat oven to 350 degrees F. Filling: Melt butter and chocolate in saucepan; transfer to bowl; cool slightly. Stir in sugar and water. Beat in yolks and vanilla. Fold in flour and salt. Beat whites in bowl until soft peaks form. Fold into chocolate mixture; fold in 1/2 cup walnuts. Spread in pie shell. Top with remaining walnuts.

3. Bake in 350 degree F oven 40 minutes or until set. Cool on wire rack. Makes 12 servings.

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Quotes Chicken Recipes

Famous Recipes - Macaroni and Cheese

_______________________________________

Macaroni and Cheese with Caramelized Onions Ingredients 4 strips bacon 1 large sweet onion, halved and thinly sliced 1-1/2 cups regular or multigrain dried elbow macaroni (6 ounces) 2 cups shredded mozzarella cheese (8 ounces) 4 ounces processed gruyere cheese, shredded, or blue cheese, crumbled 1 cup half-and-half or light cream 1/8 teaspoon black pepper

Directions 1. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.

2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.

3. In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, half-and half, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole.

4. Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes. Makes 4 servings

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Quotes Chicken Recipes

Famous Recipes - Orange Bread

This quick bread is especially good while still warm, although it slices easier after a day or two. Consider using it to make award- winning peanut butter and jelly sandwiches.

Orange Bread 3 cups (750 ml) all-purpose flour 1 Tbs (15 ml) baking powder 1/2 tsp (2 ml) salt 1/2 cup (125 ml) sugar 1 Tbs (15 ml) grated orange rind 1 egg 1 1/4 cups (310 ml) milk 1/4 cup (60 ml) orange juice 2 Tbs (30 ml) melted butter 1 cup (250 ml) chopped walnuts or pecans (optional)

Sift the flour, baking powder, and salt into a mixing bowl. Add the sugar and orange rind. Whisk together the egg, milk, orange juice, and butter and add to the dry ingredients along with the optional nuts. Stir just enough to barely blend the ingredients. Pour into 2 greased loaf pans and bake in a preheated 350F (180C) oven until a toothpick inserted in the center comes out clean, about 50 minutes. Makes 2 loaves.

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Tuesday, October 03, 2006

Re: Famous Recipes - Caramel Slice.... TNT

Yvonne, I don't know if you have what we call Marie biscuits [ cookies ] In Australia. They are a plain cookie no cream or frosting..

It is a yummy slice ....The kids will love. Hugs Val ----- Original Message ----- From: "YVONNE MACLEAN" <yvonnemaclean@rogers.com> To: <world-famous-recipes@yahoogroups.com> Sent: Wednesday, October 04, 2006 12:23 PM Subject: Re: Famous Recipes - Caramel Slice.... TNT

> this sounds very yummy > what kind of cookies do you use??? > > valderado <valderado@optusnet.com.au> wrote: > Caramel Slice....... No Bake > Makes about 24 > > 250g [ 8 3/4oz ] butter > 395g [ 14 oz ] can condensed milk > 4 tablespoons honey > 4 tablespoons brown sugar > 250g [ 8 3/4oz ] packet plain sweet cookies, finely crushed > > Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. > Simmer gently until mixture is well combined and golden. > Place cookie crumbs into a large bowl. Pour butter mixture over cookies. > Mix thoroughly. Firmly press mixture into a baking paper-lined 7 x 11 inch > slab pan. Refrigerate for 2-3 hours or until firm. > Cut into squares before serving. > Store in an airtight container in the fridge. > > [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 > > > > > > > > > > > > > > Yvonne!!!! > > > > > > > [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 - Anzac Cookies

That should be [ 1 cup of coconut ] in the Anzac cookie recipe. Sorry about that . Val

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Famous Recipes - Anzac Cookies

AN AUSTRALIAN TRADITION ANZAC BISCUITS Makes about 24

cup coconut 1 cup brown sugar 1 cup uncooked rolled oats 1 cup plain flour 3 tablespoons syrup 1/2 cup butter 1/2 teaspoon baking soda [ bicarbonate soda ] 2 tablespoons boiling water

Combine dry ingredients in a mixing bowl. Melt butter and syrup in a large pan over low heat [ or microwave for about minute on high ] Mix soda with boiling water and stir into the melted mixture, then pour into centre of dry ingredients. Mix to a moist but firm consistency. Drop slightly rounded teaspoons of mixture onto a greased cookie tray and press flat with a fork dipped into flour. Bake for 15 minutes in moderate oven. Cool on wire rack. Store in an airtight container.

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Quotes Chicken Recipes

Re: Famous Recipes - Caramel Slice.... TNT

this sounds very yummy what kind of cookies do you use???

valderado <valderado@optusnet.com.au> wrote: Caramel Slice....... No Bake Makes about 24

250g [ 8 3/4oz ] butter 395g [ 14 oz ] can condensed milk 4 tablespoons honey 4 tablespoons brown sugar 250g [ 8 3/4oz ] packet plain sweet cookies, finely crushed

Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden. Place cookie crumbs into a large bowl. Pour butter mixture over cookies. Mix thoroughly. Firmly press mixture into a baking paper-lined 7 x 11 inch slab pan. Refrigerate for 2-3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.

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Yvonne!!!!

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Famous Recipes - Caramel Slice.... TNT

Caramel Slice....... No Bake Makes about 24

250g [ 8 3/4oz ] butter 395g [ 14 oz ] can condensed milk 4 tablespoons honey 4 tablespoons brown sugar 250g [ 8 3/4oz ] packet plain sweet cookies, finely crushed

Melt butter in a medium saucepan. Stir in condensed milk, honey and sugar. Simmer gently until mixture is well combined and golden. Place cookie crumbs into a large bowl. Pour butter mixture over cookies. Mix thoroughly. Firmly press mixture into a baking paper-lined 7 x 11 inch slab pan. Refrigerate for 2-3 hours or until firm. Cut into squares before serving. Store in an airtight container in the fridge.

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Famous Recipes - Bow Ties w/Sausage

_______________________________________

Bow Ties with Sausage and Sweet Peppers Ingredients 4 cups dried large bow ties (8 ounces) 12 ounces spicy Italian sausage links 2 medium red sweet peppers, cut into 3/4-inch pieces 1/2 cup vegetable broth or beef broth 1/4 teaspoon coarsely ground black pepper 1/4 cup snipped fresh flat-leaf parsley

Directions 1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.

3. Add the broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat. Makes 4 servings.

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Quotes Chicken Recipes

Famous Recipes - German Pancakes

These puffy flourless pancakes are traditionally served with a dusting of powdered sugar and a lemon wedge or two, but they also appreciate your favorite syrup or a dollop of fruit preserves.

German Pancakes (Pfankuchen)

4 eggs, separated 2 Tbs (30 ml) cornstarch (cornflour) 1/2 cup (125 ml) lukewarm milk 1 Tbs (15 ml) sugar 1/2 tsp (2 ml) salt The grated zest of 1 lemon 2 Tbs (30 ml) butter Powdered sugar for garnish Lemon wedges for garnish

Beat the egg yolks, cornstarch, milk, sugar, and salt until smooth. Beat the egg whites until stiff peaks form and fold into the yolk mixture. Heat the butter in a large heavy skillet over moderate heat and pour in the batter. Cook until the bottom is set and place in a preheated 400F (200C) oven until it is puffed and firm, a total of about 7 minutes. The pancake should puff up but will probably fall when removed from the oven. Serve immediately garnished with powdered sugar and lemon wedges. Serves 2 to 3.

Bon appetit from the Chef at Worldwide Recipes.

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In today's PLUS edition:

New recipes by the Chef: German Pancakes (Pfankuchen) & Easy Turnovers

Bonus Recipes from the Archives: Artichoke Soup for One & Snow Pea Soup

Quizine Question: You've probably encountered an ice cream flavor called "heavenly hash," but do you know what this ice cream flavor was named after?

Culinary Chronicles: Department of Things I'll Never Eat

Pen-Pal Recipes: Chicken in Chips, Rhubarb Cake, Cheater's Curried Chicken Breasts, and Lemon Garlic Chicken

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KITCHEN TIP __________________________________________________

Thanks to reader Barry Rosenbaum for today's helpful hint:

I noticed that a reader submitted a recipe for stuffed cabbage where the cabbage was boiled until soft, cooled and then stuffed. An easier method is to freeze the cabbage overnight, thaw, and, voila, the cabbage is soft and ready to stuff (and no pots and pans to clean or fuel used).

If you have a handy solution to a common kitchen problem, please send it to mailto:Tips@wwrecipes.com

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THE RINGS OF RECITOPIA __________________________________________________

Hello Chef, and greetings from Belgium,

After a bit of a hiatus, the Belgian Ring is back in business. We kicked off our "new season" with a potluck this past Saturday evening and once again, the culinary abilities of our members shone through. Since it was our first potluck in many months, I asked people to prepare something from their homeland, and this is what we enjoyed:

Steve and Ping made a big bowl of dim sum (they were instantly devoured) and bought a beautiful Beijing duck as well. Elizabeth and John prepared a delicious shrimp etouffee that featured the so- called holy trinity of celery, bell peppers and onion (also called bell peppa and unyawn back home in Louisiana, I'm told). Mirka cooked up a plateful of wonderful bramboraky, a Czech potato, mushroom and meat dish while her husband, Jesus, whipped up a lovely Spanish dish with bright yellow rice that was loaded with mussels and calamari. Apo and Dom shared their rajma masala, a rich and delicious kidney bean curry, while Kevin and Barbara gave us a yummy chicken salad with grapes. Amy and Christophe brought along a huge tray of Singaporean stir-fried noodles with shrimp and vegetables that was beautiful to behold and tasted great.

For dessert (we had little room in light of the rather large quantities we'd devoured, but with some maneuvering and stuffing, we all managed to find that small spot in our bellies that was still unfilled) we had creamy English trifle prepared by Stephanie and Chris (with and without sherry, take your pick) and I made a black-bottomed peanut butter mousse pie that, I happily noted, disappeared at record pace.

Now I realize I've probably caused a few readers to cringe because of all the adjectives I used that approached recently revealed pet peeves, but please note that I did avoid tasty and mouth-watering (though it took a lot of willpower not to use them, I'll have you know!).

Anyone who interested in joining the BelRingers for our next as-yet- undecided event or the one after that, please drop me a mail and I'll add you to our list of members.

Jennifer mailto:jfreedman@bloomberg.net

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ASK THE CHEF __________________________________________________

N. Mueller asks: In your [recent] recipe for salmon and star fruit canapes, you mention thinly-sliced smoked salmon. I presume that this is the lox-style, cold-smoked salmon (as thinly slicing our hot-smoked salmon is difficult to impossible). I'm almost positive that such a major difference in food preparation would have been covered by your august self in the past, but since I appear to have missed it, could you run down the differences in the method, the end product, and terminology? (For instance, I'm almost sure that cold-smoked salmon is referred to as "Scottish style" in one or another of my cookbooks.)

The Chef answers: I should have been more precise in my recipe. As you correctly surmised, it assumed cold-smoked salmon. There are two methods used to smoke salmon: hot-smoking and cold-smoking. In the hot-smoking process the fish is smoked at temperatures ranging from 120F (49C) to 180F (82C), and the resulting product has the color and texture of cooked fish. In cold- smoking the fish is smoked at a temperature between 70F (21C) and 90F (32C) and the fish retains the texture and appearance of raw fish. Lox is brine-cured, cold-smoked salmon and is typically saltier than other types of smoked salmon. Other names for cold- smoked salmon include Nova or Nova Scotia smoked salmon, Scotch-, Danish-, and Irish-smoked salmon. Lox and other types of cold-smoked salmon may be used interchangeably in recipes.

Send your questions on any topic, no matter how serious or silly, to mailto:AskTheChef@wwrecipes.com - I can't answer them all, but I'll publish one every day whether I know the answer or not.

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With my posole, I had an order of sopaipillas. I don't think I've ever had sopaipillas anywhere but in New Mexico. One particular Santa Fe cookbook describes them as "puffy golden 'sofa pillows' of deep fried leavened dough." I think of them as popovers that have fallen in with a fast crowd. A lot of restaurants in Northern New Mexico keep honey on the table to put on sopaipillas. Old- time residents sometimes explain to visitors that sopaipillas with honey are used during a meal to blunt the impact of particularly hot chile--the way that parents in the English countryside explain to their children that nature always provides dock weed near stinging nettles because an application of dock weed will soothe the sting. Cafe San Estevan happens to make particularly airy sopaipillas. I had to run for the airport before the storm caught up with me, but I told Dave and Nan that I'd be back.

Calvin Trillin, from "Feeding a Yen" http://www.amazon.com/exec/obidos/ASIN/0375508082/thelastmorsel-20

Please address your comments regarding "The Last Morsel" to editor Barbara Forsythe at mailto:TLMEditor@aol.com

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Quotes Chicken Recipes

Famous Recipes - English Lemon-Curd Cookies

English Lemon-Curd Cookies Ingredients Cookie Dough: 2-1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1 egg 1 teaspoon lemon extract 1 teaspoon vanilla 1 cup finely ground pecans Lemon Curd: 1 cup granulated sugar 1/2 cup lemon juice 2 teaspoons grated lemon rind 6 tablespoons (3/4 stick) unsalted butter 2 egg yolks Powdered sugar

Directions 1. Dough: Combine flour, salt and baking soda in bowl. Beat butter and sugar in large bowl until creamy. Beat in egg, lemon extract and vanilla until fluffy. Stir in flour mixture and pecans. Divide dough in half; shape into disks. Wrap in plastic wrap. Refrigerate 1 hour.

2. Heat oven to 350 degrees F. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 3-inch fluted round cookie cutter, cut out dough. Place, 1 inch apart, on ungreased baking sheets. With floured 1-1/2-inch round cookie cutter, cut out centers from half the cookies. Reroll centers and trimmings. Repeat with other half of dough.

3. Bake in 350 degree F oven 12 to 15 minutes, until lightly browned. Cool on racks. Store at room temperature or freeze.

4. Curd: Combine sugar, lemon juice, rind and butter in saucepan. Place pan in skillet half filled with simmering water over medium-low heat. Whisk in yolks; cook, stirring, until thickened enough to coat spoon, 15 minutes (temperature should read 160 degrees F); do not boil. Pour into small bowl; cover surface directly with plastic wrap. Refrigerate to chill, 2 hours.

5. Sprinkle powdered sugar on cookies with cut-out centers. Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich. Makes 16 cookies.

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Quotes Chicken Recipes

Famous Recipes - Witches Brooms

Witches Brooms

*Servings*: 20 *Comments*: These sweet-salty bewitchin' cookies are easy to make and fun to eat! They will even work for an adult Halloween Party. Your guests will love these tasty snacks. *Ingredients*:

1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 2 tablespoons water 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/8 teaspoon salt 10 pretzel rods, about 8 1/2 inches long, cut crosswise in half 2 teaspoons shortening 2/3 cup semisweet chocolate chips Butterscotch-flavored chips, melted *Instructions*: 1. Heat oven to 350 degrees F (180 C). Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls. 2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom. 3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes. 4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Makes 20 snacks.

Nutritional Information 1 Serving: Calories 150 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 170 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 2 g % Daily Value: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 4 % Exchanges: 1 Starch; 1/2 Fruit; 1 Fat *Source*: Betty Crocker.com --

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Quotes Chicken Recipes

Famous Recipes - Canadian Cheese Soup

Canadian Cheese Soup INGREDIENTS: a.. 1/2 cup butter b.. 1 cup carrots, cut in 1/8-inch dice c.. 1/2 cup celery, cut in 1/8-inch dice d.. 6 tablespoons flour e.. 3 cups chicken broth f.. 3 cups half-and-half g.. 2 pounds velveeta cheese, cut in small cubes h.. 1 tablespoon fresh chopped parsley i.. pickled Jalapeno slices or roasted red bell pepper slices for garnish PREPARATION: Melt the butter in a stockpot or Dutch oven over medium low heat. Add the carrots, onions and celery all at once and sauté until tender. Add flour and stir until flour is blended into the butter. Cook until mixture begins to turn a light brown color (a light roux). Increase heat to medium-high and add the chicken broth a little at a time. Continue to cook and stir with a whisk until a thick base if formed. Add half and half, being careful not to let it boil. Add cheese, stirring until cubes are melted. If too thick, add more half-and-half or some milk to thin. Just before serving add parsley. Garnish with the jalapeno pepper slices or roasted red bell pepper slices. Serves 6 to 8.

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Famous Recipes - Cavatini Pasta Recipe

Cavatini Pasta Recipe Ingrediants: a.. 4 cups cooked pasta, combination of wagon wheels and corkscrew b.. 2 pounds ground round c.. 1 to 2 tablespoons olive oil d.. 1 1/2 packages dry onion soup mix e.. 2 cans (14.5 ounces each) stewed tomatoes, cut up f.. 6 ounces V-8 vegetable juice g.. 16 ounces purchased spaghetti sauce, meat flavored h.. 1/3 cup grape jelly i.. Mozzarella cheese slices j.. Provolone cheese slicess PREPARATION: In a large skillet over medium heat, brown the ground round in oil, breaking up, until no longer pink. Reduce heat to low. Add soup mix, tomatoes, V-8, spaghetti sauce, and grape jelly. Stir to blend ingredients. Continue to cook over low heat, uncovered, for about 15 minutes. Do not boil. In individual au gratin dishes, alternate layers of cooked pasta, the sauce and slices of mozzarella provolone cheese. Bake at 350° for 15 minutes, until hot and cheese is melted. If desired, top each serving with a slice of cheese about 5 minutes before done. Serves 6.

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Famous Recipes - Coffee Yogurt Tarts

Coffee Yogurt Tarts Ingredients 2/3 cup semisweet chocolate chips 2 teaspoons vegetable oil 1 teaspoon instant coffee granules 1 package (4 ounces) graham cracker dessert tart shells (6 tart shells total) 2 containers (6 ounces each) coffee-flavored low-fat yogurt 2 cups frozen whipped topping, thawed (from 8-ounce container) 2 tablespoons chocolate-covered coffee beans, chopped

Directions 1. In medium-size bowl, combine chocolate chips and oil. Microwave on high 1 minute. Stir until smooth; stir in coffee granules; coffee does not have to dissolve completely. Spoon 1 tablespoon melted chocolate mixture into each tart shell, rotating shell so that chocolate coats bottom and sides. Use a spoon to help spread, if necessary.

2. Place yogurt in large bowl; stir to blend. Fold whipped topping into yogurt until no white streaks remain. Spoon mixture into a pastry bag fitted with a large star tip and evenly pipe mixture into each tart. Or spoon a generous 1/2 cup mixture into each tart shell. Evenly sprinkle tops with chopped coffee beans. Refrigerate 2 hours. Makes 6 tarts.

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Famous Recipes - Chicken Carrot Salad Sandwiches

Chicken Carrot Salad Sandwiches Ingredients 1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed 10 ounces purchased precooked sliced boneless chicken breast 4 medium carrots, coarsely grated 1 tablespoon finely grated peeled fresh ginger 3 tablespoons sweetened flaked coconut, lightly toasted 2 tablespoons reduced-fat natural-style peanut butter 2 tablespoons plain low-fat yogurt 1 tablespoon fresh lime juice 1 tablespoon reduced-sodium soy sauce 6 Bibb or Boston lettuce leaves 1/4 seedless cucumber, sliced 12 slices whole-grain bread, toasted

Directions Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisp-tender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl.

Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste.

Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.

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Monday, October 02, 2006

Famous Recipes - Eggs in a Nest

This is one of the most impressive egg dishes in appearance, but it's easy enough that it could become an everyday favorite in your home.

Eggs in a Nest

4-6 eggs, separated Salt and freshly ground pepper to taste Chopped fresh herbs for garnish (optional)

Beat the egg whites until stiff peaks form. Spoon into a greased baking dish and make an indentation for each egg yolk. Add the unbroken egg yolks to the depressions and bake in a preheated 350F (180C) oven until set, 10 to 15 minutes. Season with salt and pepper and garnish with chopped herbs if desired. Serves 2 to 3.

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Famous Recipes - Pumpkin Pie....TNT

PUMPKIN PIE ......WITH A DIFFERENCE Serves 6 1.5 kg [ 3lb 5oz ] potatoes, peeled 1.5kg [ 3lb 5oz ] pumpkin, peeled 1 large sweet potato, peeled 60g [ 2 1/4oz ] butter 2 tablespoons chopped mint 2 green onions, finely chopped seasoning to taste 1 cup tasty cheese 1/4 cup grated parmesan cheese

Fill a large saucepan with water. Bring to the boil. Add chopped potato, pumpkin and sweet potato. Cook for 10 to 15 minutes or until tender. Drain very well. Mash vegetables with butter until smooth. Add mint, green onions and seasonings. Mix well. Spread into a large dish. Top with combined cheeses. Bake in moderate oven [ 180C ] for 15 to 20 minutes or until heated and golden.

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Famous Recipes - Bat Wing Soup

*Bat Wing Soup*

4 garlic cloves, peeled

2 tablespoons vegetable oil

4 cans (14-1/2 ounces each) stewed tomatoes

1/2 cup whipping cream

6 slices bread, crusts removed

2 tablespoons butter or margarine, softened

2 teaspoons Italian seasoning

In a saucepan, saute garlic in oil until tender. In a blender or food processor, process garlic and tomatoes in batches until smooth. Return all to the pan; bring to a boil. Reduce heat to low. Add cream and heat through.

Follow directions to cut bat wings from bread. (To make bat wings, remove crusts from bread. Flatten with a rolling pin. Using a kitchen shears, cut each slice in half diagonally, cutting wavy lines to resemble bat wings.)

Place on an ungreased baking sheet. Spread with butter; sprinkle with Italian seasoning. Bake at 400° for 5-8 minutes or until golden brown, turning once. Add two wings to each bowl of soup. Serve immediately. Yield: 6 servings.

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Famous Recipes - Impossible Pudding TNT

IMPOSSIBLE PUDDING Serves 6

4 eggs 2 cups milk 125g [ 4 1/2 oz ] butter, melted and cooled 1 cup coconut 1 cup caster sugar 1/2 cup plain flour, sifted 1 teaspoon vanilla

Lightly beat eggs in a large bowl. Add milk, butter, coconut, sugar, flour and vanilla. Mix well to combine. Pour into an 18cm [ 7 inch ] pudding bowl. Bake in moderate oven [ 180C ] for 35 to 45 minutes or until custard is set and top is golden. Can be eaten hot or cold.

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Famous Recipes - Greek-Style Lemon Chicken Soup

Greek-Style Lemon Chicken Soup Ingrediants: a.. 8 cups chicken broth b.. 1/2 cup plus 1 tablespoon lemon juice c.. 1/2 cup carrot, shredded d.. 1/2 cup onion, chopped e.. 1/2 cup celery, chopped f.. 4 tablespoons concentrated chicken base g.. freshly ground black pepper h.. 1/4 cup butter, room temperature i.. 1/4 cup all-purpose flour j.. 8 egg yolks, room temperature k.. 1 cup long-grain rice, cooked l.. 1 to 1 1/2 cups cooked diced chicken PREPARATION: Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min. Blend butter and flour in shallow bowl until smooth.

Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently. Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken. Serves 6 to 8.

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Famous Recipes - Here are 5 recipes!

INCREDIBLE CORNBREAD STUFFING

1 1/2 ounces softened butter 2 cups chopped onions 1 cup chopped celery 2 tablespoons chopped garlic 1 teaspoon black pepper 1/2 teaspoon rubbed sage 12 ounces crouton bread cut into 1 x 2-inch pieces 2 1/2 cups cold chicken or turkey stock 1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly.

Mix together cooled/sauteed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot. Remove foil and bake for an additional 5 minutes.

CORN CHOWDER

1 can (32 oz.) whole kernel corn, drained 3 medium potatoes, diced 1 onion, chopped salt and pepper to taste 2 cups chicken broth 2 cups milk 1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter. Increase heat to HIGH and cook for one more hour.

WHITE CHOCOLATE-CINNAMON TRIANGLES (TNT) This is one of my family's favorite cookie.

Bars: 1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies 1/2 c. honey-roasted cashews, chopped 1/2 c. toffee bits 1 t. cinnamon

Glaze: 1/2 c. powdered sugar 1/4 t. cinnamon 2 1/2-3 t. milk

Heat oven to 350º. In large bowl break up cookie dough. Add all remaining bar ingredients; mix well. Press dough in bottom of ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until golden brown. Cool 30 minutes.

To make glaze, combine remaining ingredients in a small bowl: stirring until smooth, adding enough milk for desired drizzling consistency. Drizzle over bars. Cool an additional 45 minutes or until its completely cooled. Cut into 16 bars. Cut each bar in half diagonally to make triangles.

INSIDE OUT TACO WRAPS

Ingredients: Dipping Sauce 1 cup Old El Paso® Thick 'n Chunky Salsa 1/2 cup peach preserves 1/2 teaspoon liquid smoke 1/2 teaspoon Worcestershire sauce Wraps 2/3 cup diced peeled jicama 2 teaspoons fresh lime juice 1 ripe large avocado, pitted, peeled and coarsely chopped 1 (18-oz.) container Old El Paso® Refrigerated Taco Sauce with Seasoned Ground Beef 1 3/4 cups coarsely crushed tortilla chips 1/4 cup chopped green onions (4 medium) 1 (2.25-oz.) can sliced ripe olives, drained 2 oz. (1/2 cup) finely shredded sharp Cheddar cheese 1/4 cup coarsely chopped fresh cilantro 12 large leaves Bibb lettuce, rinsed, patted dry with paper towels Preparation Directions: 1. In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container. 2. On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves. 3. To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce. High Altitude Instructions: Heat taco sauce with ground beef in microwave following High Altitude directions on container.

APPLE BUTTER

42 ounces unsweetened applesauce 12 ounces apple juice, frozen concentrate, unsweetened 6 teaspoons cinnamon 1 teaspoon allspice 1/4 teaspoon ground cloves

Blend ingredients in blender until smooth (do it in two batches). Place in heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool and store in refrigerator. Will turn darker as it cooks.

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Famous Recipes - Irish Coffee

IRISH COFFEE Serves 4

1 cup Irish Whisky 8 teaspoons sugar 3 1/2 cups strong black coffee whipped cream

Pour boiling water into heatproof mugs or glasses. Stand for 3 minutes. Pour water out. Pour 1/4 cup whisky and 2 teaspoons sugar into base of each mug. Add coffee and stir until well combined. Top with cream and serve immediately.

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Famous Recipes - Spinach Pie

SPINACH PIE Serves 4

1/2 cup rice 3/4 cup water 2 sheets frozen, ready rolled pastry, thawed 1 bunch English spinach or silver beet, washed and shredded 1/2 cup peanut oil 1 small onion, finely chopped 1 cup tasty cheese 1 slice bacon, chopped 2 eggs , lightly beaten 1 tablespoon milk

Place rice and water in a small saucepan over high heat. Bring to the boil then simmer, covered, for 7 minutes. { rice should be half cook ]. Preheat oven to 220C. Line a 9 inch pie dish with 1 sheet of pastry. Combine rice, spinach, oil, onion, cheese, bacon and eggs. Mix well. Season with salt and pepper. Spoon mixture into pie plate. Brush edges of pastry lightly with water. Top with remaining pastry. Press edges of pastry together. Brush the pastry top with milk. Bake for 18 to 20 minutes or until pastry is golden and crisp. Serve hot or cold.

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Famous Recipes - African Red Dip with Shrimp

African Red Dip with Shrimp The West African ata sauce is based on a homemade red pepper paste. The paprika is "toasted" before it is added to bring out its characteristic flavor.

Ata Sauce 1 cup chili sauce 2 tablespoons Red Pepper Paste 1 dozen chilled cooked shrimp

Mix chili sauce and Red Pepper Paste. Serve with chilled cooked shrimp.

Red Pepper Paste 1/4 cup dry red wine 1 teaspoon ground red pepper 3/4 teaspoon salt 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/8 teaspoon ground coriander 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon black pepper 1/8 of a medium onion 1 small clove garlic 1/4 cup paprika

Place all ingredients except paprika in blender container. Cover and blend on high speed until smooth, scraping sides of blender frequently.

Heat paprika in 1-quart saucepan for 1 minute.

Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot - about 3 minutes; cool.

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Sunday, October 01, 2006

Famous Recipes - Ghost Hand Punch

Ghost Hand Punch Buy new latex gloves. Wash one of the gloves well, and fill with water. Fasten the wrist closed with a rubber band. Freeze. Float the hand in punch before serving.

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Famous Recipes - Popcorn Witch's Hat and Broomsticks

Popcorn Witch's Hat and Broomsticks 1 1/2 cups granulated sugar 3/4 cup light molasses 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter 2 1/2 quarts warm popped popcorn*| Licorice strings Candy corn Wooden skewers

Combine sugar, molasses, water and salt in a heavy saucepan. Place over medium heat and cook, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Cook to 270 degrees F (soft-crack stage on a candy thermometer).

Remove from heat; stir in butter. Pour glaze over popcorn and mix well. Shape as directed below.

Witch's Hat: Pack 1 recipe of mixture into a large buttered funnel or similarly slanted bowl. Immediately turn out the mold and finish shaping into a pointed cone with hands. Cool. To assemble hat, place popcorn cone on a 12-inch black cardboard circle or a 12-inch plate. Decorate brim of hat with candy corn and licorice string tie.

Broomsticks: Make 1 recipe. Measure 1 cup of mixture to shape into each broom head. Insert wooden skewer for handle. Wrap with licorice string. Licorice strings also may be cut in 2 1/2-inch lengths and used for broom straws.

Yield: approximately 9 brooms.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

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Famous Recipes - Halloween Recipes - Bat and Spook Pizzas

Halloween Recipes - Bat and Spook Pizzas Makes 4 servings

4 (6-inch) Italian bread shells 2/3 cup pizza or spaghetti sauce 1 (3 1/2 ounce) package pepperoni slices 4 (1 ounce) slices mozzarella cheese

Heat oven to 375 degrees F.

Place bread shells on ungreased baking sheet. Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices.

Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce.

Bake for 10 to 12 minutes or until cheese is melted.

Jack 'o Lantern Pizzas Spread bread shells with pizza sauce as directed. Substitute process American cheese slices for mozzarella; cut into triangles. Place cheese triangles on pizza sauce to make jack-o'-lantern faces. Add 1/4 cup broccoli florets for eyes and 2 cherry tomatoes, halved, for noses. Bake as directed.

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Famous Recipes - Fish Stew with Vegetables

Fish Stew with Vegetables This may be the predecessor of Louisiana's gumbos. The okra acts as a thickening agent.

1 (15 ounce) can tomato sauce 4 cups water 1 cup uncooked regular rice 3 carrots, thinly sliced 1 onion, thinly sliced 1 tablespoon salt 1/2 teaspoon ground red pepper 1 (10 ounce) package frozen okra pods 1 (10 ounce) package frozen green beans 3 cups sliced cabbage 1 1/2 pounds catfish, perch, bass fillets, cut into serving pieces

Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat. Cover and cook 10 minutes.

Rinse okra and green beans under running cold water to separate; drain. Cut okra lengthwise into halves. Add okra, green beans, cabbage and fish to Dutch oven. Heat to boiling; reduce heat. Cover and cook until fish flakes easily with fork and vegetables are tender - 10 to 12 minutes.

Yields 8 servings.

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Famous Recipes - Haunted Taco Tarts

Haunted Taco Tarts Makes 14.

1 tablespoon vegetable oil 1/2 cup chopped onion 1/2 pound ground turkey 1 clove garlic, minced 1/2 teaspoon dried oregano leaves 1/2 teaspoon chili powder 1/4 teaspoon salt Egg Yolk Paint (recipe follows) 1 (15 ounce) package refrigerated pie crusts 1 egg white 1/2 cup chopped tomato 1/2 cup taco-flavored shredded cheese

Heat oil in large skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic, oregano, chili powder and salt; set aside.

Preheat oven to 375 degrees F. Lightly grease baking sheets.

Prepare Egg Yolk Paint; set aside.

On lightly floured surface, roll 1 pie crust to 14-inch diameter. Using 3-inch Halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, re-rolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 tablespoon taco mixture onto each shape. Sprinkle with 1 teaspoon tomato and 1 teaspoon cheese. Top with remaining matching shapes; press edges to seal. Decorate with Egg Yolk Paint.

Bake 10 to 12 minutes or until golden brown.

Egg Yolk Paint

4 egg yolks, divided

4 teaspoons water, divided Red, yellow, blue and green liquid food colorings

Place 1 egg yolk in each of 4 small bowls. Add 1 teaspoon water and a few drops different food coloring to each; beat lightly.

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