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

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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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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

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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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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Re: Famous Recipes - new member

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

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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.

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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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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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