Thursday, November 30, 2006

Famous Recipes - Honey-Baked Cornish Hens

Honey-Baked Cornish Hens Ingredients 3 1-1/4- to 1-1/2-pound Cornish game hens, split 2 tablespoons peanut oil or cooking oil Salt and black pepper 2 tablespoons honey 2 tablespoons Grand Marnier or orange juice 1/2 cup finely chopped toasted walnuts Wild Rice Dressing (see recipe below) (optional) Sauteed Vegetables (see recipe below) (optional) Finely shredded orange peel (optional)

Directions 1. Twist wing tips of Cornish game hens under backs. Place hen halves, cut sides down, in a shallow roasting pan. Combine the oil, the salt, and the black pepper. Brush mixture over Cornish hens.

2. Cover and bake prepared Cornish hens in a 375 degree F oven for 35 minutes.

3. For glaze: In a small saucepan, cook honey over medium heat until bubbly. Remove from heat. Stir in the Grand Marnier or orange juice.

4. Uncover hens. Brush glaze evenly over the hens. Sprinkle with walnuts. Bake, uncovered, for about 25 minutes more or until hens are tender and no longer pink. Serve each half hen with Wild Rice Dressing and Sauteed Vegetables and garnish with orange peel, if you like. Makes 6 servings.

Wild Rice Dressing: Cook one 6-ounce package long-grain-and-wild-rice mix according to package directions. Meanwhile, in a medium skillet, cook 1 cup chopped celery and 2/3 cup chopped onion in 1 tablespoon melted butter or margarine until vegetables are tender, but not brown. Stir in 3/4 cup pecans, 2/3 cup raisins, 4 slices bacon (crisp-cooked, drained and crumbled), and 1/2 teaspoon paprika. Fold mixture into the cooked rice. Makes 6 servings.

Sauteed Vegetables: Cut 2 medium yellow summer squash and 2 medium zucchini into 1/8-inch-thick diagonal slices. Cut 1 medium red onion into julienne strips. In a large skillet, cook and stir the yellow squash, zucchini, and red onion in 2 tablespoons hot olive oil for 2 minutes. Stir in 1/4 cup dry white wine and 1/2 teaspoon dried thyme, crushed. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Season with salt and black pepper. Sprinkle with some Parmesan cheese, if you like. Makes 6 servings.

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Famous Recipes - Pear Crisp w/Lemon Sauce

Pear Crisp with Lemon Sauce Ingredients 5 medium baking pears (such as Bosc), peeled and sliced (5 cups) 1 tablespoon sugar 3/4 teaspoon finely shredded lemon peel 2/3 cup regular rolled oats 1/3 cup packed brown sugar 1/3 cup all-purpose flour 1/4 teaspoon ground cardamom 1/4 cup butter or margarine 1/3 cup sliced almonds 1/4 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 egg yolk 1 tablespoons butter 1 tablespoon lemon juice

Directions 1. Preheat oven to 375 degree F.

2. Toss pears with 1 tablespoon sugar and 1/4 teaspoon of the shredded lemon peel in a 2-quart square baking dish.

3. For topping, in a bowl combine oats, brown sugar, flour, cardamom, and 1/4 teaspoon more lemon peel. Cut in the 1/4 cup butter or margarine until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over fruit.

4. Bake in the preheated oven for 30 to 35 minutes or until fruit is tender and topping begins to brown.

5. Meanwhile, stir together 1/4 cup sugar and cornstarch in a 1-quart saucepan. Add water; stir until combined. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove saucepan from heat. Beat egg yolk in a small bowl. Stir in little of the hot mixture into beaten egg yolk. Return all of the mixture to the saucepan. Cook and stir over low heat until nearly bubbly. Cook and stir 1 minute more. Remove from heat. Stir in 1 tablespoon butter or margarine, the remaining teaspoon lemon peel, and lemon juice. Serve sauce warm over crisp. Makes 6 servings.

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Wednesday, November 29, 2006

CHICKEN ENCHILADAS

CHICKEN ENCHILADAS 1 whole chicken, cooked, skinned, deboned and cut into bite size pieces 1 can cream of celery soup 1 c. sour cream 3 oz. pkg. cream cheese, softened 1/3 c. green chiles, chopped 1/3 c. jalapenos, chopped (if desired) Dash of nutmeg 6 to 8 thick flour tortillas 1 (10 oz.) can green chile sauce Monterey Jack cheese, shredded Dash of chili powder Mix together soup, sour cream, cream cheese, dash of nutmeg, dash of chili powder, green chiles and jalapenos. Add chicken and toss. Spread filling on tortillas and roll up. Place in lightly greased rectangular baking dish, side by side. Cover with green chile sauce and top with shredded cheese. Cover with tin foil and bake at 350 degrees for approximately 45 minutes until hot and bubbly.

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Famous Recipes - Crockpot Enchilada Dip

Crockpot Enchilada Dip

Just four ingredients cook in your crockpot to make a delicious appetizer dip recipe perfect to serve with tortilla chips. INGREDIENTS:

- 2 lbs. boneless, skinless chicken thighs - 10 oz. can enchilada sauce - 2 (8 oz.) pkgs. cream cheese, softened - 4 cups shredded Pepper Jack cheese

PREPARATION:Combine chicken and enchilada sauce in a 3-4 quart crockpot. Cover and cook on low for 8-10 hours or chicken is thoroughly cooked. Using two forks, shred chicken in the sauce.

Cut cream cheese into cubes and stir into the crockpot along with the cheddar cheese and mix well.

Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted. 30 servings

Calories: 280 Fat: 19 grams Sodium: 410 mg *Prep Time : *10min *Cook Time : *10hr *Course : * Appetizer *Special : * Easy, Few Ingredients *Type of Prep : * Crock Pot, Slow Cook *Cuisine : * Tex-Mex *Occasion : * Fall, Party, Potluck, Winter

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Famous Recipes - Sweet & Sour Sauce

SWEET AND SOUR SAUCE

tablespoon oil 1 clove garlic, crushed 1 onion, chopped 1/4 cup tomato sauce 1 1/2 tablespoons cornflour [ corn starch ] 2 tablespoons sugar 3/4 cup liquid chicken stock 1 tablespoon white vinegar salt and pepper

Heat oil in saucepan. Add garlic and onion. Cook until clear. Combine tomato sauce and cornflour. Stir into onion mixture. Add sugar and gradually stir in stock.Bring to the boil, stirring constantly. Remove from heat. Add vinegar. Season with salt and pepper to taste. Makes 1 cup

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Famous Recipes - South-of-the-Border Stew -- with music

South-of-the-Border Stew

2 tablespoons vegetable oil 3 pounds boneless beef round or chuck steak, cut into 1-inch chunks 1/2 teaspoon salt 1 cup salsa 1 cup beef broth 2 medium zucchini, cut into 1/2-inch chunks 1 can (15 ounces) black beans, rinsed and drained 1 can (8-3/4 ounces) whole-kernel corn, drained 2 tablespoons cornstarch 3 tablespoons water

In a soup pot, heat the oil over medium-high heat until hot; add the beef and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1-1/4 hours, or until the beef is tender.

Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.

SERVING TIP For the complete south-of-the-border experience, serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream.

©2003 LongBraid Designs

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Tuesday, November 28, 2006

Famous Recipes - Pumpkin-Bourbon Pudding

Pumpkin-Bourbon Pudding Ingredients 2 tablespoons bourbon or 2 tablespoons orange juice plus 1 teaspoon vanilla 1/4 cup golden raisins or dark raisins Nonstick cooking spray 1 slightly beaten egg white 1 slightly beaten egg 1 15-ounce can pumpkin 1 5-ounce can (2/3 cup) evaporated milk 1/2 cup packed brown sugar 1 teaspoon pumpkin pie spice 1/3 cup quick-cooking rolled oats 2 tablespoons brown sugar 2 teaspoons butter or margarine, melted

Directions In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

Lightly coat eight 6-ounce souffle dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place souffle dishes or custard cups in a shallow baking pan for ease of handling; set aside.

In a large bowl combine egg white, egg, pumpkin, evaporated milk, the 1/2 cup brown sugar, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dish(es). In a small bowl stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

Bake in a 375 degree F. oven about 30 minutes for souffle dishes or custard cups, 40 to 45 minutes for large dish, or until a knife inserted near the center(s) comes out clean. Transfer to wire rack; cool for 1 hour before serving. Makes 8 servings

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Famous Recipes - Pork Tenderloin Tandoori

If the traditional tandoori marinade from India is good on chicken and lamb, then it's gotta be great on pork, right?

Pork Tenderloin Tandoori

2 pork tenderloins, about 1 lb (450 g) each 1 cup (250 ml) plain yogurt 1/4 cup (60 ml) fresh lime or lemon juice 2 cloves garlic, finely chopped 1 Tbs (15 ml) paprika 1 Tbs (15 ml) ground coriander 1 tsp (5 ml) ground cumin 1 tsp (5 ml) turmeric 1 tsp (5 ml) cayenne pepper, or to taste Salt to taste

Trim the tenderloins of excess fat and silverskin. Cut them in half lengthwise almost all the way through (butterflied) and pound to a thickness of about 1/2 inch. Combine the remaining ingredients in a bowl and mix well. Place the tenderloins in a shallow baking dish and top with the marinade, turning to coat them completely. Marinate for 2 hours at room temperature or overnight in the refrigerator. Cook the tenderloins over hot coals or under a preheated broiler until firm to the touch and slightly pink in the center. Let the tenderloins rest, covered with foil, for 5 minutes before slicing. Serves 4 to 6.

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Famous Recipes - Cozy Lime Chicken recipe for TWO

Cozy Lime Chicken recipe 1/4 cup fresh lime juice 1 tablespoon olive oil 4 broiler-fryer chicken parts 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 ounces sliced mushrooms, sautéed in butter

In small bowl, combine lime juice and olive oil. Dip each chicken part in mixture, covering completely. On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper. Arrange oven rack at least 6 inches from heat and set temperature to broil. Broil about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease. Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.

Makes 2 servings.

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Famous Recipes - Chicken Satay with Peanut Butter Sauce

Chicken Satay with Peanut Butter Sauce

*Serve these chicken kabobs with a crisp salad or rice noodles to make a complete meal.*

Serving: 4 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

[image: INGREDIENTS:] For Kabobs: 3 tbsp. soy sauce 2 tbsp. oil ½ tsp. curry powder 1 clove garlic, minced 1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes Sauce ingredients: 1 tsp. oil ¼ cup sliced green onions ½ tsp. ground ginger ¼ to ½ tsp. red pepper flakes ½ cup peanut butter 1 cup water 1 tbsp. soy sauce

[image: DIRECTIONS:] 1. For chicken kabobs, combine 3 tablespoons soy sauce, 2 tablespoons oil, curry powder, garlic, and chicken breasts. Cover and marinate by refrigerating 2 hours or overnight.

2. Thread chicken onto wet bamboo skewers. Broil 6 inches from heat, turning and basting with remaining marinade, about 5 minutes or until done. Makes 4 servings of kabobs.

3. While chicken is broiling, make the peanut sauce by heating 1 teaspoon oil over medium heat; add green onions and red pepper flakes. Cook 1 minute.

4. Stirring constantly, add peanut butter to green onion and pepper mixture. Gradually stir in water and soy sauce until well blended. Add ginger. Bring to a boil until mixture thickens. Serve hot or at room temperature with chicken kabobs. Makes 1 ½ cups of sauce.

[image: NUTRITIONAL INFORMATION:] Based on individual serving. Calories<http://home.ivillage.com/cooking/recipes/display/0,,gbb9,00.html#>: 380 Total Fat: 23 g Carbohydrates: 8 g Protein: 35 g

Source: author<http://www.amazon.com/exec/obidos/ASIN/068482714X/ivillagefood>tea_42

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Hawaiian Bread

Hawaiian Bread Ingredients 1 over-ripe banana crushed pineapple 1 egg 1/4 cup (60 ml) milk 4 tbsp (60 ml) margarine 1 tsp (5 ml) coconut extract 1/2 tsp (2 ml) salt 1/3 cup (80 ml) sugar 1/2 cup (125 ml) potato flakes 3 cups (700 ml) bread flour 1-1/2 tsp (7 ml) quick yeast Mash banana in a one cup measure. Add crushed pineapple until you measure one cup. Add all ingredients to bread maker in order directed by bread maker's instructions. Bake on light cycle.

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Monday, November 27, 2006

Famous Recipes - Chinese Chicken recipe FOR TWO

Chinese Chicken recipe FOR TWO 1 cup shredded cabbage 1 scallion, minced 1/4 cup thinly sliced celery 1 teaspoon soy sauce 1/8 teaspoon ground ginger 2 skinless boneless chicken breast halves Salt and pepper to taste 1 chicken bouillon cube 1/2 cup boiling water

Combine cabbage, onion, celery, soy sauce and ginger in a small bowl.

Cut chicken breasts in half lengthwise. Pound to 1/4 inch thick. Season with salt and pepper.

Place 1/4 of cabbage mixture on each piece. Roll up jellyroll style and secure with wooden picks. Place in a baking dish.

Dissolve bouillon in boiling water and pour over the chicken breasts.

Bake, covered with aluminum foil, at 350 degrees F for 30 minutes.

Remove foil and bake for another 15 minutes.

Serves 2.

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Famous Recipes - Shrimp Spaghetti recipe recipe - dinner for TWO

Shrimp Spaghetti recipe recipe 4 ounces thin spaghetti 1/2 cup butter 2 cloves garlic, thinly sliced 1/2 teaspoon salt 1/2 teaspoon monosodium glutamate (MSG - may be omitted) Dash of pepper 8 jumbo shrimp 4 ounces mushrooms, sliced 3 tablespoons grated Romano cheese

Cook spaghetti according to package directions.

In skillet, melt butter over low heat. Add remaining ingredients, except cheese, and sauté for 5 minutes, stirring occasionally.

Combine shrimp mixture with spaghetti. Stir in cheese. If using smaller shrimp, add more than the amount specified.

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Famous Recipes - Minestrone recipe for TWO

Minestrone recipe 2 cups chicken broth 1 small zucchini, sliced 1 cup frozen mixed vegetables 1 tomato, peeled and chopped 2 tablespoons chopped onion 1 clove garlic, chopped 1/3 cup uncooked macaroni 1 (8 3/4 ounce) can kidney beans, drained 1/4 teaspoon oregano 1/4 teaspoon basil Parmesan cheese, grated Bring broth to a boil in a saucepan. Add remaining ingredients except cheese. Reduce heat and simmer 15 minutes. Sprinkle with cheese and serve.

Makes 1 quart, serving two.

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Re: Famous Recipes - Italian Wedding Soup -- with music

The eggs are a new twist to this soup, sort of like the eggs used in Chinese Egg Drop Soup. I use Ancini Pepe, a very tiny pasta the size of a typed period. eg. I'll give the egg drop version a try though... It probably gives the soup a little more flavour. Regards, Tom

Retiredpostal <retiredpostal@roadrunner.com> wrote:

Italian Wedding Soup

6 (10-1/2-ounce) cans condensed chicken broth 6 cups water Meatballs, optional (see recipe below) 5 ounces fresh spinach, washed, trimmed, and chopped 3/4 cup grated Parmesan cheese 2 eggs, beaten

In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains. Reduce the heat to medium-low, add the spinach, and cook for 4 to 5 minutes, or until tender. Stir in the cheese then gradually stir in the beaten eggs, forming strands. Serve immediately.

Meatballs for Italian Wedding Soup About 6 dozen mini meatballs

1/2 pound lean ground beef 1/2 pound hot Italian sausage, casings removed 1 egg 1 small onion, minced 1/2 cup Italian-seasoned bread crumbs 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper

In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.

Add the meatballs to the soup and cook as directed above.

OPTION Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It's your choice!

NOTE For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.

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Quotes Chicken Recipes

Famous Recipes - Pork Chops with Gingersnap Gravy

Most people tend to over cook pork in the mistaken belief that only well-done pork is safe to eat. Cooking it to an internal temperature of 145F (63C) not only kills the nasty little parasites, but results in juicy, slightly pink meat, just the way I like it.

Pork Chops with Gingersnap Gravy

4-6 center-cut pork chops about 1 1/4 inches (3 cm) thick Salt and freshly ground pepper to taste 1 Tbs (15 ml) olive oil 1 onion, finely chopped 1 rib celery, finely chopped 1 cup (250 ml) beef or chicken stock 1 Tbs (15 ml) cider vinegar 1/4 tsp (1 ml) dried thyme 1/4 cup (125 ml) crumbled gingersnaps

Season the pork chops on both sides with salt and pepper. Heat the oil in a large heavy skillet over moderate heat and fry the pork chops until lightly browned on both sides, about 2 minutes per side. Reduce the heat and cook covered for 6 to 8 minutes, or until the internal temperature is between 145F (63C) and 160F (70C). Remove the chops and keep warm in a warm oven. Add the onion and celery to the skillet and saute over moderate heat until tender but not brown, about 5 minutes. Add the remaining ingredients and cook, stirring frequently, until the sauce thickens to the consistency of heavy cream. Spoon over the pork chops and serve immediately. Serves 4 to 6.

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Quotes Chicken Recipes

Famous Recipes - Apple Harvest Pockets -- with music

Apple Harvest Pockets

1 (15-ounce) box refrigerated pie crusts, softened as directed on package (see Note) 2 cups peeled, diced apples (see Option) 1/3 cup sugar 1 tablespoon all-purpose flour 1-1/2 teaspoons ground cinnamon Caramel topping (optional)

Preheat the oven to 400°F.

Unroll the pie crusts and place on a cutting board. Cut each crust into quarters, making 8 wedges total.

In a large bowl, combine the apples, sugar, flour, and cinnamon; mix well.

Top half of each crust wedge with 1/3 cup apple mixture. Fold the untopped sides of the wedges over the filling. With a fork, press the edges to seal. Place on an ungreased baking sheet. Cut several small slits in the top of each to allow steam to escape.

Bake for 15 to 20 minutes, or until light golden. Serve warm or cool as is, or drizzle with caramel topping.

**NOTE** This recipe was tested with Pillsbury Just Unroll! Refrigerated Pie Crusts.

***OPTION*** A 21-ounce can of apple pie filling can be used in place of the apples, sugar, flour, and cinnamon.

©Southngals Letters

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Famous Recipes - Italian Wedding Soup -- with music

Italian Wedding Soup

6 (10-1/2-ounce) cans condensed chicken broth 6 cups water Meatballs, optional (see recipe below) 5 ounces fresh spinach, washed, trimmed, and chopped 3/4 cup grated Parmesan cheese 2 eggs, beaten

In a large soup pot, bring the chicken broth and water to a boil over high heat. If meatballs are desired, carefully add them to the broth and cook for 5 to 7 minutes, or until no pink remains. Reduce the heat to medium-low, add the spinach, and cook for 4 to 5 minutes, or until tender. Stir in the cheese then gradually stir in the beaten eggs, forming strands. Serve immediately.

Meatballs for Italian Wedding Soup About 6 dozen mini meatballs

1/2 pound lean ground beef 1/2 pound hot Italian sausage, casings removed 1 egg 1 small onion, minced 1/2 cup Italian-seasoned bread crumbs 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper

In a large bowl, combine all the ingredients; mix well then shape into 1-inch meatballs using a 1/2-teaspoon measure.

Add the meatballs to the soup and cook as directed above.

OPTION Instead of cooking the meatballs in the soup, they can be sautéed in a skillet for 5 to 10 minutes, until browned, before adding to the soup. It's your choice!

NOTE For a nice finishing touch, sprinkle each bowl with freshly grated Parmesan cheese.

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Quotes Chicken Recipes

Sunday, November 26, 2006

Famous Recipes - One More Treat from Dave's Kitchen

Dave's Fresh Salsa

12 Roma tomatoes, diced

6-8 cloves garlic, crushed -- more or less depending on the size of the cloves and how much you like garlic

1 large Vidalia onion, diced

4 jalapeño peppers, seeded and diced

¼ cup lime juice

¼ cup tequila (optional)

fresh ground pepper to taste

sea salt to taste

Mix it all together and let it sit overnight. Makes about 2 quarts of medium heat salsa. Use fewer jalapeño's for more mild salsa, more for spicier.

**This also makes a great topping for baked fish or chicken, or as an addition to an omelet.

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Famous Recipes - Holiday Dishes from Dave's Kitchen

Here are a couple of sides I prepared for Thanksgiving

Dave's Ginger-Peach Sweet Potatoes

2 large Sweet potatoes, skinned and cubed into about 1 1/2 inch chunks or one large can of sweet potatoes, drained. One can of peach slices, drained and rinsed 1/2 cup orange juice 1/2 cup sherry 1 Tablespoon Brown sugar 1/2 teaspoon of ground ginger - more or less, depending on how much you like ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Generous drizzle of Honey

Wash, peel, and cube the sweet potatoes and place them in a 9x9 baking dish. If you're using canned sweet potatoes, drain and rinse them and then pour them into the dish.

Drain and rinse the peaches, pour them on top of the sweet potatoes. Arrange them so they cover the potatoes fairly equally

Pour the orange juice and sherry over the peaches and potatoes

Sprinkle the brown sugar, ginger, clove and nutmeg evenly across the top of the peaches and potatoes

Drizzle generously with honey.

Bake at 325° for about an hour, or until potatoes are tender. Let sit for about five minutes before serving.

---

Dave's Butternut Squash Lasagna

1 tablespoon olive oil 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes Salt and freshly ground black pepper 1/2 cup water 3 amaretti cookies, crumbled 1/4 cup butter 1/4 cup all-purpose flour 3 1/2 cups whole milk Pinch nutmeg 3/4 cup (lightly packed) fresh basil leaves 12 no-boil lasagna noodles 2 1/2 cups shredded whole-milk mozzarella cheese 1/3 cup grated Parmesan

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree to taste, with more salt and pepper. If you don't have a food processor hand mashing and whipping them will work. I didn't have ameretti cookies, so I used speculass, a Dutch nutmeg cookie. It gives a slightly different taste, and the crunchy texture is different, but it works.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. I don't have a blender, so I hand chopped the basil. Using a blender makes a smoother more creamy sauce, but it still works the hand way.

Position the rack in the center of the oven and preheat to 375° degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

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Quotes Chicken Recipes

Famous Recipes - Mexican Style Fish and Shrimp -- with music

Mexican Style Fish and Shrimp

4 filets of codfish 12 medium Peeled Texas Gulf Brown Shrimp 2 tbsp. of extra virgin olive oil or vegetable oil course salt to taste 2 fresh medium tomatoes, sliced 2 medium jalapeños, sliced 1 medium yellow onion, sliced thin 1 clove of fresh garlic, minced fresh cilantro or parsley for garnish

In a medium nonstick skillet, heat the olive oil over medium heat.

Add the onions and sliced jalapeño, and sauté until the onion begin to sweat.

Add the fish fillets. Continue to cook until the edges of the fish turn white.

Carefully flip the fish over.

After turning the fish, the cooked side should have a nice brown color.

Add the shrimp and tomato.

Season to taste with course salt.

Make sure to turn the shrimp so they evenly cook.

Add the minced garlic.

The shrimp will curl and turn a reddish orange color.

The fish will be completely white and will start to flake.

To plate:

Center the sautéed vegetables on a plate.

Lay the fish fillets on top of the vegetables,

and place the sautéed shrimp around the fish.

Garnish with a sprig of fresh cilantro or parsley.

Makes 2 servings.

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Quotes Chicken Recipes

Saturday, November 25, 2006

Famous Recipes - A few recipes to try

Table of Contents:

A Different Green Bean Casserole Taco Soup Trash Zucchini Pancakes Spiced Apple Sweet Potatoes Chicken Pot Pie Smorgasbord Meatballs White Hot Chocolate

_______________________________________

A Different Green Bean Casserole

2 packages (1 lb each) of French cut green beans, semi-thawed 1 can Campbell’s cream of celery soup 1 can (use the empty soup can) milk 1/2 teaspoon lemon pepper 1/2 teaspoon salt 1 large can (6 oz) French fried onions, separated (half & half)

Place green beans in large casserole dish. Add half of the French fried onions (I try to use the smaller pieces here). Blend together the soup, milk, salt & lemon pepper. Pour over the green beans & onions and stir to blend thoroughly. Bake in 350 oven about 20 minutes, then add the rest of the French-fried onions on top, and bake 7 to 10 minutes more, until top onions are golden brown. _______________________________________

Taco Soup

2 1/2 lbs hamburger 1 med onion .......... chopped 1 clove garlic ....chopped cook together and drain

In crock pot mix the following: 1 can red beans 1 can black beans 1 can yellow hominy 1 can white hominy 1 can texmex corn 1 can stewed tomatoes (mexican flavored) 1 can rotel tomatoes (I use hot or regular) 1 can beef broth (I do not drain the cans) 1 pkg hidden valley ranch mix 1 pkg taco seasoning mix

After all is mixed in crockpot along with the cooked hamburger mixture. I cook on low for about 4 hours or when ever it all gets hot.

_______________________________________

Trash (Snack)

3 Cups Rice Krispies (3 individual size boxes) 3 Cups Cheerios (4 individual size boxes) 8 oz. Pretzel sticks, broken in half 12 oz. Dry Roasted Peanuts 2 lbs. chocolate chips (about 3 bags)

Mix dry ingredients in a large bowl. Melt the chocolate over low heat or in microwave. Pour melted chocllate overy dry mix and stir. Spread mixture flat on wax paper or foil and let harden. When hardened, break apart and store in a container. _______________________________________

Zucchini pancakes

1 pkg. jiffy cornmeal muffin mix 1/2 cup parmesean cheese salt and pepper to taste 2 cups shredded zucchini, (2 eight inch) 2 eggs 1/3 cup milk 1/4 cup chopped onion

Combine dry ingredients, add eggs and milk, fold in zucchini and onion. Fry in pan with oil till brown, turn and brown on other side. You can serve this with anything you desire. I made pork chops, and served these.

_______________________________________

Spiced Apple Sweet Potatoes

2 cans(18 oz) sweet potatoes 1/2 cup apple butter 1/2 teaspoon cinnamon 1/4 cup brown sugar 2 tablespoons margarine 2 tablespoons water

Place potatoes into a 2 quart casserole. In a bowl stir together the apple butter, brown sugar, water and cinnamon. Spoon over potatoes and dot with margarine. Bake uncovered in a 375F oven for 20-30 min.

NOTES : may use 2 1/2 pounds fresh sweet potatoes, cooked, drained, peeled and cut into cubes _______________________________________

Chicken Pot Pie (makes 2 pies)

5 C shredded chicken (from 2 rotisserie chickens) 1 refrigerated pie crust from a 15 oz. box 2 Tbsp. vegetable oil 2 medium onions, chopped 3 ribs of celery, cut crosswise into ¼” pieces 2 C chicken broth 12-0z. can evaporated milk 1/3 C butter 1/2 C plus 1 Tbsp butter 1/4 Tsp dried thyme 1/4 C dry sherry or white wine Salt and ground pepper 1/4 C chopped fresh parsley 1 160oz. bag frozen peas and carrots, not thawed

Put oven rack on low-middle position, heat oven to 400 degrees. Remove meat form chickens and tear or chop into bite-sized pieces

Remove pie dough from box and bring to room temperature

Heat oil in Dutch oven over medium high heat. Add onions and celery and sauté until just tender. Transfer to a large bowl with the chicken.

Microwave chicken broth and milk until steamy (3-4 minutes)

Heat butter in a the pan used for sautéing vegetables. When foaming subsides, whisk in flour and thyme. Cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to a simmer, and continue to simmer until sauce fully thickens. Turn off heat, stir in sherry or wine, and season with S&P to taste, Stir in chicken mixture, parsley and peas and carrots into the sauce.

Divide mixture into two 9-inch deep-dish pie pans. Top each pie pan with dough, crimping edges with your fingers to form a fluted design

Set pan(s) on baking sheet and bake until pastry is golden brown and filling is bubbly (30-35 minutes)

If you want to freeze one – wrap in freezer wrap and freeze until ready to use. Then bake at 400 for about an hour, until golden and bubbly).

_______________________________________

Smorgasbord Meatballs

Made with a soft paste (pande) of bread, milk, and egg, these meatballs resemble the ones made by Norwegian Americans.

1 Large Egg 1 Cup 1/2 inch cubes white bread (2 slices) 2 Tablespoons milk 2 Tablespoons finely chopped onion 2 teaspoons dillweed (or 2 Tbsp. Fresh) 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 Pound lean ground beef 1 Tablespoon vegetable oil 1 Cup Beef Stock or Beef Broth 1 Cup sour cream Paprika 8 ouncesCooked Egg Noodles 1 Tablespoon Poppy Seeds

In a large bowl, beat the egg lightly, then mix in the bread cubes and milk. Let stand for 10 minutes to form a smooth paste.

Stir in the onion, dill, nutmeg, salt, and pepper. Using your hands or a spoon, mix in the beef just until blended, then roll into 20 meatballs, 1 1/2 inches in diameter.

In a 12-inch nonstick skillet, heat the oil over moderate heat. Add the meatballs and cook, turning often, for 10 minutes or until browned. Add the stock and bring to a boil, then lower the heat and simmer, uncovered, for 5 minutes, stirring occasionally. With a slotted spoon, transfer meatballs to a warm platter, leaving the drippings in the skillet.

Whisk the sour cream into the skillet, add the meatballs, and stir constantly over low heat for 3 minutes or just until heated through (dont let the mixture boil). Sprinkle with paprika, plus extra nutmeg if you wish. Serve over hot cooked egg noodles tossed with poppyseeds. Makes 4 servings. _______________________________________

White Hot Chocolate

3 c. half and half, divided 2/3 c. vanilla baking chips 1 cinnamon stick (3") 1/8 tsp. ground nutmeg 1 tsp. vanilla 1/4 tsp. almond extract

In a saucepan, combine 1/4 cup half and half, chips, cinnamon stick and nutmeg. Store over low heat until chips are milted; discard cinnamon stick. Add remaining half and half; stir until heated through. Removed from heat, add vanilla and almond extract. Sprinkle with cinnamon, if desired. Recipe can be doubled and tripled and stored in a carafe to take along on chilly outdoor events. _______________________________________

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Famous Recipes - Warm Rosemary Chicken Salad

Warm Rosemary Chicken Salad Ingredients 2 lemons 10 sprigs fresh rosemary 1 4- to 5-pound roasting chicken 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons dry white wine 1 clove garlic, minced 1/2 cup dry white wine 3 tablespoons lemon juice 16 kalamata olives 6 cups mixed salad greens

Directions 1. Cut lemons crosswise into 1/4-inch-thick slices. Place lemon slices and four of the rosemary sprigs in chicken cavity. Tie legs to tail. Place four of the rosemary sprigs under skin of breast. Rub entire bird with salt, pepper, and remaining rosemary. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1-1/2 to 2 hours or until chicken is no longer pink and meat thermometer registers 180 degree F to 185 degree F, basting several times with pan juices.

2. Remove chicken from oven, reserving pan juices. Remove lemon slices and rosemary sprigs from cavity, and discard. Keep chicken warm.

3. For dressing, skim fat from pan juices; transfer juices to a medium skillet. Add the 2 tablespoons wine to the roasting pan. Place over medium heat and use a spatula to scrape up brown bits on bottom of pan. Remove from heat; add bits and wine to other juices in skillet. Stir in garlic. Boil gently about 4 to 5 minutes or until reduced in half.

4. Add the 1/2 cup wine, lemon juice, and olives. Boil gently over high heat until liquid measures 1/2 cup.

5. Arrange greens on four dinner plates. Slice the chicken breast, reserving remaining chicken for another use. Arrange sliced chicken and olives from the dressing on greens. Pour warm dressing over salads. Serve at once. Makes 4 servings.

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Famous Recipes - Some desserts for you

Table of Contents:

Cranberry Swirl Cheesecake Apple Butter Pumpkin Pie Gooey Butter Cake Peanut Butter Autumn Cookies

_______________________________________

Cranberry Swirl Cheesecake with Chocolate-Cranberry Glaze - Serves 8 to 10

Filling: 2 lb. softened cream cheese 1-3/4 cup sugar 4 large eggs Cranberry puree: 2 cups cranberries 1/4 cup sugar 1 cup water Glaze: 4 oz. good quality semi-sweet chocolate 1/4 cup water 1/4 cup cranberry puree

To make cheesecake, cream softened cream cheese and sugar, scraping bowl well. There should be no lumps. One at a time. Add the eggs, scrpaing the bowl between additions. Butter and line with parchment or waxed paper an 8-inch round pan with a 3 inch height. Preheat oven to 350 degrees.

Make puree by placing cranberries, sugar and water in saucepan and bringing to a boil. Simmer for 5 minutes until berries pop. Purree the sauce in a blender or food processor. Strain through a medium sieve.

Pour 1/3 of the filling into the prepared pan. Drizzle about 2 tablespoons of puree over the layer. Repeat. Pour rest of batter over the top and smooth carefully.

Place cheesecake in a pan containing enough water to come halfway up the pan and bake for 1-1/2 hours or until set in the center. Cool and turn out onto a serving platter. Refrigerate while preparing glaze.

For the glaze, place chocolate and water in pan over low heat or in microwave and stir until chocolate is melted. Whisk in cranberry puree until smooth and shiny.

Pour glaze over cheesecake to create a thick layer, letting large dribbles go down the sides decoratively.

If desired, garnish with cranberries and rosettes of sweetened whipped cream. For the holidays, holly leaves can be added. The cheesecake freezes very well. _______________________________________

Apple Butter Pumpkin Pie

1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

_______________________________________

GOOEY BUTTER CAKE 1 - 18.25 oz pkg. yellow cake mix 1 egg, lightly beaten 8 Tbsp (1 stick) butter, melted Preheat oven to 350*F. Combine ingredients and mix well. Pat into a lightly greased 13x9x2" baking pan. Prepare filling. FILLING: 8 oz cream cheese, softened 2 eggs, lightly beaten 1 tsp vanilla extract 8 Tbsp (1 stick) butter, melted 16 oz powdered sugar Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over entire cake mixture in pan. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do NOT over bake. Variations: 1. Add a 20 oz. can of drained, crushed pineapple to the filling and use a pineapple supreme cake mix instead of the yellow cake mix. 2. Use a chocolate cake mix. Add 3/4 to 1 cup peanut butter and chopped peanuts to the filling. _______________________________________

PEANUT BUTTER AUTUMN COOKIES

1 pkg. Pillsbury Plus yellow cake mix 1/2 cup peanut butter 1/4 cup margarine 1/4 cup water 2 eggs 1 cup Reese's peanut butter pieces

Combine cake mix, peanut butter, margarine, water, and eggs. Stir until well blended. Fold in candy pieces. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes. Makes 3 1/2 dozen _______________________________________

If you

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Quotes Chicken Recipes

Friday, November 24, 2006

Re: Famous Recipes - Nut and Date Balls

Hi Evelyn

I suppose you could try Cornflakes ,lightly crushed. Do you have rice crispies or simular. Cheers Val ----- Original Message ----- From: "Evelyn" <eve_peck@yahoo.com> To: <world-famous-recipes@yahoogroups.com> Sent: Wednesday, November 22, 2006 8:16 AM Subject: Re: Famous Recipes - Nut and Date Balls

> Can you substitute the cereal for another kind? I've been waiting for a > date recipe for a long time now!! thanks.... > > valderado <valderado@optusnet.com.au> wrote: Nut and Date Balls > > 1/2 Cup Butter > 1-1/2 Cup Chopped Dates > 1/3 Cup Chopped Maraschino Cherries > 1/2 Cup Sugar > 3 Cups Rice Bubbles [breakfast cereal] > 1 Cup Chopped Pecans > > Put Butter, Dates, Cherries and Sugar into medium saucepan. > > Cook over medium heat, Stirring constantly until mixture becomes a soft > paste. > Remove from heat. > > Add Cereal and Pecans. > Mix well. > > Cool a little, and roll into balls. > > Place on waxed paper to cool. > > http://funny-quotes.blogspot.com/ > http://home.att.net/~quotations/ > http://www.worldfamousrecipes.org/ > > > > > > > > > dragonladyeve's chat > > --------------------------------- > Sponsored Link > > Degrees online in as fast as 1 Yr - MBA, Bachelor's, Master's, Associate - > Click now to apply > > [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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Famous Recipes - Italian Ricotta Pie

This Italian classic is the ancestor of the modern cheesecake.

Ricotta Pie (Torta di Ricotta)

Pastry dough for a 9-inch (23 cm) pie 1 egg 1 egg yolk 1/3 cup (80 ml) sugar 1/3 cup (80 ml) all-purpose flour 3 Tbs (45 ml) powdered (confectioner's) sugar 1 tsp (5 ml) vanilla extract 2 cups (500 ml) whole milk 2 cups (500 ml) ricotta cheese 2 Tbs (30 ml) chopped candied citron (optional)

Place the pastry in a 9-inch (23 cm) pie plate or springform pan. Cover with aluminum foil and fill with pie weights or dried beans. Bake in a preheated 350F (180C) oven for 10 minutes. Remove the weights and foil and bake until lightly browned, about 10 minutes. Meanwhile, beat the egg, yolk, and sugar until light and fluffy. Add the flour, powdered sugar, and vanilla, beating until thoroughly combined. Add the milk gradually while beating on low speed, followed by the ricotta. Stir in the candied citron if desired. Pour the filling into the prebaked crust, increase the oven temperature to 375F (190C) and bake until the filling is firm and lightly browned, about 75 minutes. Cool on a wire rack and refrigerate at least 3 hours before serving. Serve chilled. Serves 6 to 8.

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Quotes Chicken Recipes

Re: Famous Recipes - Happy Thanksgiving

Thank You. Same to you!

On 11/23/06, David Roth <davidjroth2002@yahoo.com> wrote: > > Happy Thanksgiving to all of you. > > Dave > > >

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Thursday, November 23, 2006

Famous Recipes - Happy Thanksgiving - Have a Delicious and Safe Thanksgiving Turkey

Have a Delicious and Safe Thanksgiving Turkey

According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast. ANCHOR LEAD: For many, Thanksgiving means family, friends - and, of course, the centerpiece - the turkey. Sometimes the biggest part of preparing the meal is thawing the bird. But, improper handling can put you and your guests at risk for illness. One food expert shares some important safety tips and information. Bobbi Owens has more. (:59)

SCRIPT: Lifestyles, I'm Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.

CUT: (Feist) Clean - wash hands and surfaces often, Separate - don't cross contaminate, don't mix raw foods with other ready to eat foods, Cook - to the proper internal temperature, and Chill - refrigerate food promptly and in a refrigerator that's at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.

SCRIPT: How do you make sure your bird is properly cooked?

CUT: (Feist) Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it's done and not overdone.

SCRIPT: For more tips, visit fightbac.org, that's fight b-a-c-dot-org. >From The Partnership for Food Safety Education, I'm Bobbi Owens.

Produced for Partnership for Food Safety Education

Thanksgiving Sites for lots more information: Turkey Recipes <http://www.worldfamousrecipes.com/turkey-recipes.html> Thanksgiving Recipes <http://www.worldfamousrecipes.com/thanksgiving-recipes.html> Thanksgiving Quotes <http://www.quotescentral.com/thanksgiving-quotes/> Thanksgiving Jokes <http://www.quotesandjokes.com/thanksgiving-jokes.html> Thanksgiving Recipes <http://www.worldfamousrecipes.org/2006/11/19/thanksgiving-recipes-carnival-of-the-recipes/> Thanksgiving Quotes <http://home.att.net/~quotations/thanksgiving.html> Thanksgiving Quotes <http://quotations.home.worldnet.att.net/thanksgiving.html>

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Famous Recipes - Old-Fashioned Bread Stuffing recipe

Old-Fashioned Bread Stuffing recipe This makes enough for a 6-pound turkey.

3/4 cup finely chopped onion 3/4 cup finely chopped celery 1/4 cup butter or margarine 3/4 teaspoon salt 1/4 teaspoon poultry seasoning 1/4 teaspoon sage Pepper 4 cups dry bread crumbs 2 tablespoons water

Sauté onion and celery in butter until tender.

Mix seasonings together and sprinkle over bread cubes. Add onion mixture and water. Combine. Stuff rinsed turkey and roast immediately.

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Famous Recipes - Italian Tuna with Tomatoes and Bay Leaves

Many Italian-Americans are surprised at the quantity and variety of seafood they find when they go to Italy because it is much more abundant and affordable than it is here. Here fresh tuna is the main act in our week of Italian classics.

Tuna with Tomatoes and Bay Leaves (Tonno al Pomodoro e Alloro)

3 Tbs (45 ml) extra-virgin olive oil 4-6 tuna steaks, about 6 oz (170 g) each, and about 3/4 inch (2 cm) thick Salt and freshly ground pepper to taste 1 large onion, thinly sliced 2-3 large tomatoes, seeded and coarsely chopped 3 bay (laurel) leaves 1/4 cup (60 ml) dry white wine 1 Tbs (15 ml) red wine vinegar Chopped parsley for garnish

Heat the oil in a large skillet over high heat. Season the tuna steaks on both sides with salt and pepper and cook just long enough to lightly brown on both sides, about 1 minute per side. Transfer the tuna to a plate and set aside. Reduce the heat to medium and add the onion to the skillet. Saute until tender and lightly browned, about 10 minutes. Add the tomatoes, bay leaves, wine, and vinegar and cook uncovered until the tomatoes have formed a thick sauce, 10 to 15 minutes. Return the tuna to the pan and cook covered until the tuna is done to the degree of doneness you prefer, 2 to 3 minutes for medium rare, or 8 to 10 minutes for well done. Garnish with chopped parsley. Serves 4 to 6.

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Famous Recipes - Cranberry Saucw w/Lime and Ginger

Cranberry Sauce with Lime and Ginger Ingredients 1/2 cup water 1/2 cup sugar 1/2 cup maple syrup 1-1/2 teaspoons finely shredded lime peel 2 tablespoons lime juice 1 12-ounce package cranberries (3 cups) 1 teaspoon minced fresh ginger

Directions 1. Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.

2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.

3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.

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Famous Recipes - POTATO AND TOMATO BAKE

POTATO AND TOMATO BAKE

4 medium potatoes 2 tomatoes 1 onion 1 teaspoon crushed garlic fresh herbs ,oregano,rosemary or thyme

Slice vegetables into thin slices or chunks, flavour with garlic and drizzle with a good coating of olive oil. Add seasoning and herbs ,mix through.

Bake at 200C until vegetables are cooked through and golden on top. Stir occasionally to mix juice and flavours.

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Famous Recipes - Happy Thanksgiving

Happy Thanksgiving to all of you.

Dave

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Famous Recipes - Date and Ginger Slice TNT

DATE AND GINGER SLICE

185g [ 6 oz ] dates 125g [ 40z ] butter 1/3 cup sugar 60g [ 2oz ] preserved ginger 3 cups cornflakes or rice bubbles 125g [ 4oz ] dark chocolate 15g [ 1/2 oz ] solid white vegetable shortening.

Put chopped dates, butter, sugar and finely chopped ginger in pan. Stir over low heat until butter has melted and dates are soft. Add cornflakes, mix well. Press mixture into greased and greased paperlined 28cm x 18cm [ 11in X 7 in ] pan. Refrigerate until slice is firm. Melt chocolate and vegetable shortening in top of double saucepan over simmering water. Spread chocolate over slice. Return to refrigerator until set. Cut into small squares.

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Famous Recipes - Upside Down Roast Turkey recipe

Upside Down Roast Turkey recipe 1 (18 pound) turkey 1 (14 ounce) can chicken broth Butter 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon basil 1/4 teaspoon rosemary 1/4 teaspoon thyme 1/4 teaspoon marjoram 1 stick (1/2 cup) unsalted butter 1 cup dry white wine

Rinse turkey under cold running water and pat dry with paper towels.

Preheat oven to 325 degrees F.

Pour the chicken stock into roasting pan and place a roasting rack in the bottom of the pan. Rub the rack with butter to avoid the skin sticking. The new nonstick upside turkey roasting racks are great for this! If you intend to stuff the turkey, do it now.

Combine the garlic and spices in a bowl. Generously butter onto the surface of the turkey, and sprinkle the seasonings evenly over the entire surface. Place the turkey on the rack, breast side down. Bake for about 40 minutes.

Meanwhile melt the stick of butter and add the wine. Baste the turkey with this mixture after the 40 minute period, then baste the turkey about every 30 minutes with the butter/wine mixture and the pan juices.

About 1 hour before estimated time of doneness, remove the roasting pan from the oven and carefully turn the turkey breast side up and return to the oven. Check for doneness by inserting an instant read thermometer into the thickest part of the thigh. Look for an internal temperature of 170 degrees F.

Allow the turkey to rest for 20 minutes before carving.

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Famous Recipes - Cranberry Fluff recipe

Cranberry Fluff recipe 2 cups raw, ground cranberries 3 cups mini marshmallows 3/4 cup granulated sugar 2 cups diced, unpeeled apples 1 cup seedless green grapes 1/3 cup chopped nuts 1 cup pineapple chunks, halved 1 cup heavy cream, whipped

Combine cranberries, marshmallows and sugar. Cover and chill overnight.

Add apples, grapes, nuts and pineapple. Fold in whipped cream; chill.

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Famous Recipes - Linguine with Pesto and Tomatoes

Prepared basil pesto is widely available these days from a number of manufacturers, but none of them can hold a candle to the homemade version. Use the store-bought kind if you're in a hurry, but I've included the recipe below for those who want to go the extra mile.

Linguine with Pesto and Tomatoes (Linguine al Pesto e Pomodori)

1/2 cup (125 ml) pesto Genovese (recipe below) 2-3 tomatoes, seeded and finely chopped 1 lb (450 g) linguine or other pasta shape, cooked according to the package directions and drained

Combine the pesto, tomatoes, and 2 to 3 tablespoons (30-45 ml) of the boiling pasta water in a large bowl. Add the cooked pasta and toss to combine. Serves 4 to 6.

Pesto Genovese

2 cups (500 ml) fresh basil leaves 1/2 cup (125 ml) extra virgin olive oil 1/2 cup (125 ml) freshly grated Parmesan cheese 3 Tbs (45 ml) pine nuts (pignoli) 2 cloves garlic, peeled and crushed 1 tsp (5 ml) salt, or to taste

Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups (500 ml).

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Quotes Chicken Recipes

Wednesday, November 22, 2006

Famous Recipes - Eggnog Chiffon Pie

Eggnog Chiffon Pie Ingredients Crust: 1-1/3 cups graham cracker crumbs (1 package, 10 boards) 1 cup shelled pecans, finely ground 1/2 cup (1 stick) butter, melted 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon salt Filling: 2/3 cup sugar 1 packet unflavored gelatin 1/8 teaspoon salt 1/2 cup water 3 egg yolks, lightly beaten 2 tablespoons white rum 2 tablespoons brandy 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 tablespoons powdered egg whites (see Note), dissolved in 6 tablespoons warm water (or use the whites of three fresh eggs) 1 cup heavy cream Garnish: 1/2 cup shelled pecan halves (about 26 halves) 2 ounces semisweet chocolate, melted

Directions 1. Heat oven to 375 degrees F.

2. Crust: In large bowl, stir together crumbs, pecans, butter, nutmeg, cloves and salt until mixture is evenly moistened. Press mixture over bottom and up sides of 9-inch glass pie plate.

3. Bake in 375 degree F oven for 12 to 13 minutes or until lightly browned. Transfer pie plate to wire rack; let cool completely.

4. Filling: In medium-size heavy-bottomed saucepan, stir together 1/3 cup of the sugar, gelatin and salt. Stir in the water and egg yolks. Cook over medium heat, stirring constantly to prevent eggs cooking on bottom and side of pan, until slightly thickened and temperature registers 160 degrees F on instant-read thermometer, about 8 minutes. Immediately strain through fine-mesh sieve into large bowl. Stir in rum, brandy, vanilla, nutmeg and cloves. Set aside.

5. In clean bowl with clean beaters, beat powdered egg white mixture on medium speed until foamy. Gradually beat in remaining 1/3 cup sugar on medium-high. Continue to beat until stiff but glossy peaks form. Set aside.

6. In large bowl, beat the heavy cream on medium-high speed until soft peaks form.

7. Place bowl containing gelatin mixture in larger bowl filled with ice water. Stir with whisk until mixture mounds slightly, about 2 minutes. Quickly stir one-quarter of egg whites into gelatin mixture to lighten. Gently fold in remaining beaten whites, then fold in whipped cream. Pour into cooled pie shell. Cover with inverted large bowl; refrigerate for at least 3 hours or overnight.

8. Garnish: Dip one end of each pecan into melted chocolate. Place on waxed paper-lined baking pan. Let dry.

9. Reserve 16 dipped pecans. Place remaining dipped pecans in food processor; pulse until coarsely ground.

10. To serve, sprinkle ground pecans around edge of pie; decorate with reserved dipped pecans. Makes 8 servings.

Note: Egg white powder is dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. Dry egg products can be stored for 12 months and are a terrific source of nutrition. They are usually sold along with supplies for cake baking and decorating. Powdered egg whites are also available from The Baker's Catalogue, 800-827-6836 or www.bakerscatalogue.com.

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Quotes Chicken Recipes

Famous Recipes - Turducken (a Chicken in a Duck in a Turkey) recipe

Turducken (a Chicken in a Duck in a Turkey) recipe The Turducken will need to cook for 12 or 13 hours at 190 degrees F, so begin preparation well in advance.

1 (20 to 25 pound) whole turkey 1 (4 to 5 pound) whole duckling 1 (3 to 4 pound) whole chicken Corn bread dressing Sausage stuffing

Place the cleaned turkey, breast side down, on a flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from neck end, gently separate meat from rib cage on one side. Toward neck end, cut through meat to expose shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and being careful to keep the "oyster" (pocket of meat on back) attached to skin, rather than leaving with bone. Cut through ball-and-socket joint to release thighbone from carcass (bird will be open on one side, exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove carcass and reserve for making stock. You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first two joints of wings, and debone both stumps of wings and leg drumsticks (cut through flesh at thinnest point and trim around these bones with a knife until they can be removed). Trim excess skin and fat from necks of birds. If it is your first time deboning a fowl, it is advisable to practice first on the chicken rather than the turkey. Both the chicken and duck will be stuffed inside the turkey and need not be kept "perfectly" intact. Make stock from the chicken carcass.

Prepare Seasoning Mix and set aside.

Seasoning Mix 3 tablespoons salt 1 to 2 tablespoons paprika 1 to 2 tablespoons garlic powder 1 to 2 tablespoons pepper 1 to 2 teaspoons dried thyme

Prepare Sausage Stuffing.

Sausage Stuffing Butter 3 cups onions, diced 1 1/2 cups celery, diced 2 pounds spicy Italian sausage 3 tablespoons paprika 3 tablespoons minced garlic 3 cups chicken stock 2 cups toasted bread crumbs

Melt butter in large skillet over high heat. Add onions and celery. Sauté until onions are dark brown but not burned, about 10 to 12 minutes. Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently. Add paprika and minced garlic and cook about 3 minutes over medium heat, stirring occasionally. Stir in chicken stock and bring to simmer. Continue cooking until water evaporates and oil rises to top, about 10 minutes.

Stir in toasted bread crumbs and mix well. Add more bread crumbs if mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread stuffing.

At least 13 to 14 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread sausage stuffing over the turkey in an even layer approximately 3/4 inch thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat with about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing. Season chicken meat with seasoning mix. Spread remainder of sausage and/or corn bread stuffing on top of chicken.

With another person's help, carefully lift the sides of the layered birds, folding the sides of the turkey together. Have a helper hold the bird while sewing the opening down the back of the turkey together using cotton thread. The bird may not close perfectly, and a strip of cheese cloth can be used to help close the "crack" in the back of the turkey so stuffing will not leak out when the bird is turned over.

Since the Turducken has no skeleton, it must be trussed up or it may fall apart in cooking. Tie cotton string around the bird, widthwise, every inch or so along the bird's length. Turn the bird over and place in a roasting rack inside a large roasting pan so it is oriented breast side up and looks like a "normal" turkey. Tie the legs together just above the tip bones.

Preheat oven to exactly 190 degrees F. Temperature control is critical since the Turducken is so massive that it has to be cooked very slowly at a low temperature. Using an oven thermometer is highly recommended.

Place the bird in the center of the oven and bake until a meat thermometer inserted through to center reads 165 degrees F, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil. Remove the Turducken from the oven and let cool in the pan for an hour before serving. Make gravy using your favorite recipe.

To serve, cut bird in half lengthwise. Carve crosswise so each slice reveals all 3 meats and dressings.

Will make 15 to 25 servings.

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Quotes Chicken Recipes

Famous Recipes - Cherry-Pecan Stuffed Turkey recipe

Cherry-Pecan Stuffed Turkey recipe 3/4 cup chopped onion 3/4 cup butter 3 tablespoons sweet Marsala, dry sherry, or chicken broth 3/4 teaspoon salt 3/4 teaspoon paprika 3/4 teaspoon dried thyme, crushed 1/4 teaspoon ground white pepper 6 cups soft bread crumbs 1 1/2 cups sliced celery 1 cup dried tart cherries 3/4 cup coarsely chopped pecans 1/4 cup chicken broth 1 (10- to 12-pound) turkey

For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.

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Quotes Chicken Recipes

Famous Recipes - Sweet Potato Surprise Balls recipe

Sweet Potato Surprise Balls recipe 4 large sweet potatoes 1 cup broken pecans 1 cup crushed corn flakes 1 tablespoon flour 3/4 cup granulated sugar 2 tablespoons milk 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Bourbon, to taste 1/4 teaspoon baking powder Large marshmallows, halved Vegetable oil

Peel, slice and boil potatoes until done. Drain well and mash until smooth. Add remaining ingredients except marshmallows and oil and mix well. Chill for easier handling. Mold sweet potatoes around marshmallow halves; shape each into a ball and roll in additional crushed corn flakes. Refrigerate briefly to set. Fry in deep oil at 375 degrees F about 3 to 4 minutes or until lightly browned. Drain well.

Serves 8.

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Quotes Chicken Recipes

Re: Famous Recipes - Nut and Date Balls

Can you substitute the cereal for another kind? I've been waiting for a date recipe for a long time now!! thanks....

valderado <valderado@optusnet.com.au> wrote: Nut and Date Balls

1/2 Cup Butter 1-1/2 Cup Chopped Dates 1/3 Cup Chopped Maraschino Cherries 1/2 Cup Sugar 3 Cups Rice Bubbles [breakfast cereal] 1 Cup Chopped Pecans

Put Butter, Dates, Cherries and Sugar into medium saucepan.

Cook over medium heat, Stirring constantly until mixture becomes a soft paste. Remove from heat.

Add Cereal and Pecans. Mix well.

Cool a little, and roll into balls.

Place on waxed paper to cool.

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Quotes Chicken Recipes

Famous Recipes - Hot Spiced Cranberry Punch recipe

Hot Spiced Cranberry Punch recipe 1 quart cranberry juice 1 quart apple cider or pineapple juice 1 teaspoon whole cloves 1/2 teaspoon whole allspice 2 sticks cinnamon 1/2 cup brown sugar (packed)

Combine and heat until bubbly, 17 to 20 minutes. Strain spices before serving. Heat on high until hot. Keep over low heat while serving. This works well in a crockpot.

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Quotes Chicken Recipes

Tuesday, November 21, 2006

Famous Recipes - Indian Corn on a Stick recipe

Indian Corn on a Stick recipe This fun fall treat looks like colorful Indian corn. Wrapped in cellophane and tied with raffia, these popcorn treats would make a perfect favor for your Thanksgiving table.

3/4 cup margarine 60 large marshmallows 3 quarts popped popcorn 1/4 cup peanuts (or other coarsely chopped nuts) 1/4 cup shredded coconut 1 cup chopped dried fruits (cranberries, apricots, pineapple, apples, raisins, etc.)

Melt margarine and marshmallows over low heat. Pour over popped popcorn and stir in nuts, coconut, and dried fruits. When cool enough to handle, butter hands and mold popcorn mixture into ear of corn shapes approximately 6 inches long. Place on a greased cookie sheet or wax paper to set. Immediately, while marshmallow is still sticky, place a few pieces of nuts and dried fruits on the shapes to resemble colorful kernels of corn. Insert a skewer or a wooden stick or dowel in the end of each. Let cool.

When marshmallow is set, wrap with cellophane and tie with raffia bow if desired.

Makes approximately 6 or 7 servings.

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Quotes Chicken Recipes

Famous Recipes - Pumpkin Pie Fudge recipe

Pumpkin Pie Fudge recipe 1 1/2 cups granulated sugar 2/3 cup evaporated milk 1/2 cup mashed pumpkin (canned) 2 tablespoons butter or margarine 1/4 teaspoon salt 1 1/2 teaspoons pumpkin pie spice 1 (12 ounce) package vanilla flavored baking chips 2 cups miniature marshmallows 1/3 cup chopped nuts (optional) 1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla extract.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve. Cover and store in refrigerator.

Yield: approximately 4-5 dozen pieces

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Famous Recipes - Apricot-Glazed Sweet Potatoes recipe

Apricot-Glazed Sweet Potatoes recipe This is a good low fat recipe. It can be made up to 2 days ahead of time.

3/4 pound dried apricots 1 (9 ounce) can apricot nectar 3/4 cup water 3 pounds sweet potatoes or yams 3/8 cup light brown sugar, packed 4 tablespoons butter or margarine, melted 1 1/2 tablespoons orange juice 1 tablespoon grated orange rind 1/2 cup pecan halves

Place apricots in a medium saucepan and cover with apricot nectar and water. Let stand 1 hour for fruit to soften. Place over moderate heat and simmer, uncovered, until apricots are very tender, about 40 minutes. Cool and drain well, reserving the liquid.

Scrub sweet potatoes or yams. Place on baking sheet and bake at 400 degrees F for 30 to 40 minutes, or until tender when pierced with a fork. Cool; peel and cut into lengthwise slices about 1/4-inch thick. Lightly grease an 11 x 7-inch shallow baking dish. Arrange a layer of sweet potatoes or yams in the dish. Cover with a layer of apricots. Repeat, alternating layers of potatoes and apricots. Sprinkle top with brown sugar.

In a small bowl, mix 1/2 cup reserved apricot liquid with melted butter or margarine, orange juice and orange rind. Pour mixture over the layers. May be covered and refrigerated for 2 days. Before baking, bring to room temperature.

Bake uncovered at 375 degrees F for 40 minutes, basting occasionally with liquid in bottom of dish. Remove from oven and place pecan halves on top. Return to oven and bake until casserole is bubbling and top is well-glazed, about 5 to 10 minutes. Let stand 10 minutes before cutting.

Makes 12 to 14 servings.

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Famous Recipes - Brandied Pumpkin Pie recipe

Brandied Pumpkin Pie recipe 2 cups canned pumpkin 2/3 cup light brown sugar, firmly packed 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1 cup heavy cream 2/3 cup milk 2 large eggs, beaten 1/4 cup Cognac or brandy 1 ready-made or homemade 9-inch pie-crust (deep-dish) 1 egg white for washing crust Ginger Whipped Cream (recipe below)

Heat over to 375 degrees F.

In a large mixing bowl, combine the pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, beaten eggs and brandy. Stir, don't whip, the mixture or the baked pie will crack.

Pour the pumpkin mixture into a prepared pie shell. Brush the edge of the crust with an egg wash. Bake in the center of a preheated, 375-degree oven for 1 hour, or until the pumpkin filling is set but the center shakes slightly. Serve with ginger whipped cream.

Makes 8 servings.

Ginger Whipped Cream 2 cups very cold heavy cream 3/4 teaspoon ground ginger 4 tablespoons powdered sugar

Pour the heavy cream into a very cold, preferably stainless steel, mixing bowl. Whisk the cream to a soft-peak stage. Add the powdered sugar and ginger, continue to whisk until stiff peaks form. If using a mixer, don't over-mix or you'll end up with very sweet, ginger-flavored butter.

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Famous Recipes - Nut and Date Balls

Nut and Date Balls

1/2 Cup Butter 1-1/2 Cup Chopped Dates 1/3 Cup Chopped Maraschino Cherries 1/2 Cup Sugar 3 Cups Rice Bubbles [breakfast cereal] 1 Cup Chopped Pecans

Put Butter, Dates, Cherries and Sugar into medium saucepan.

Cook over medium heat, Stirring constantly until mixture becomes a soft paste. Remove from heat.

Add Cereal and Pecans. Mix well.

Cool a little, and roll into balls.

Place on waxed paper to cool.

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Famous Recipes - Pumpkin Tiramisu

Pumpkin Tiramisu Ingredients 1/4 cup pure maple syrup or maple-flavor syrup 1 tablespoon bourbon 1/2 of a 15-ounce can (3/4 cup) pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup whipping cream 1/4 cup granulated sugar 1/2 of an 8-ounce container mascarpone cheese, softened 1 tablespoon powdered sugar 1/2 cup whipping cream 1 3-ounce package ladyfingers, split Ground nutmeg or freshly grated nutmeg

Directions 1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.

2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.

3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).

4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.

5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.

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Famous Recipes - Cranberry Pretzel Salad recipe

Cranberry Pretzel Salad recipe Layer 1 2 cups finely crushed pretzels 3/4 cup melted butter 1 tablespoon granulated sugar

Mix ingredients together. Press into the bottom of a large flat baking dish. Bake 8 minutes at 350 degrees F. Let cool. Meanwhile, prepare layers 2 and 3.

Layer 2 8 ounces cream cheese 1 (8 ounce) container Cool Whip 1/2 cup granulated sugar

Mix together, and spread on top of cooled crust.

Layer 3 1 large box black cherry Jell-O 2 cans whole cranberry sauce 2 cups boiling water

Mix well; let Cool and pour over second layer.

NOTE: The third layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal.

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Famous Recipes - Cheese Pumpkins recipe

Cheese Pumpkins recipe

Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!

8 tablespoons smoked Cheddar cold pack cheese food (from 8 ounce container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.

With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

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Famous Recipes - Chocolate Nut Pumpkin Bread recipe

Chocolate Nut Pumpkin Bread recipe 1 stick ( 1/2 cup) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup canned pumpkin 1/2 cup firmly packed unsweetened cocoa powder 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup milk 6 ounces semisweet chocolate chips (1 cup) 1/4 cup chopped pecans 1/4 cup currants or raisins Confectioners' sugar

Preheat oven to 350 degrees F. Generously grease a 9 x 5 x 3-inch loaf pan.

In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add cinnamon, nutmeg, cloves, ginger, pumpkin, and cocoa; beat well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda, and salt. Add to chocolate mixture alternately with milk, beating until mixed. Stir in chocolate chips, pecans and currants. Turn batter into prepared pan.

Bake 1 1/4 hours, or until a wooden pick inserted in center comes out clean. Let loaf cool in pan 30 minutes, then transfer to a rack and let cool completely. Sift confectioners' sugar over top before serving.

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Famous Recipes - Southwestern Cornbread Stuffing recipe

Southwestern Cornbread Stuffing recipe 4 tablespoons butter 3 onions, chopped coarsely 1 cup celery, chopped 8 cloves garlic, chopped 2 cans chopped green chiles 2 recipes cornbread (about 6 cups) plus crumbled leftover biscuits, if any 3 teaspoons cumin 1 teaspoon sage 2 red bell peppers, diced 2 pounds spicy sage-flavored bulk sausage 2 eggs, beaten Generous shake cayenne pepper 4 cups chicken broth

Break cornbread into small pieces and crumbs. Spread on cookie sheet and dry. Bake at 250 degrees F for 45 minutes or so if they're not dry enough.

Grease a 4-quart baking dish.

In a large skillet sauté in butter the onion, celery, garlic, green chile, cumin and sage until lightly browned. Set aside.

In same skillet, fry sausage and red bell pepper, breaking sausage up with fork. Cook until sausage is lightly browned. Drain any grease. Toss onion mixture and sausage mixture with cornbread, adding the cayenne pepper (or 4 small dried hot chiles) and the beaten egg.

Spoon into greased baking dish, pour chicken broth over, and bake at 350 degrees F for about half an hour, covered, then return to oven, uncovered, for another 10 or 15 minutes.

Makes 12 to 18 servings.

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Famous Recipes - Cranberry Mimosas recipe

Cranberry Mimosas recipe Chilled Champagne Chilled cranberry juice Fresh cranberries

Fill a tall wine glass or Champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in as a garnish.

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Famous Recipes - Garlic-Mustard Peas

Garlic-Mustard Peas Ingredients 3 9-ounce packages frozen peas 2 slices bacon 3/4 cup thinly sliced onion 2 cloves garlic, minced 1 tablespoon brown mustard 1/2 teaspoon lemon-pepper seasoning or 1/4 teaspoon pepper 1/8 teaspoon salt

Directions 1. Cook frozen peas according to package directions. Drain.

2. Meanwhile, cook bacon in a medium skillet until crisp. Drain, reserving drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in drippings over medium heat about 3 minutes or until tender. Stir in mustard, lemon-pepper seasoning or pepper, and salt. Cook about 30 seconds more. Toss onion mixture with peas. Sprinkle bacon atop peas. Makes 8 servings.

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Famous Recipes - Turkey in a Bag recipe

Turkey in a Bag recipe Prepare and stuff turkey in usual manner.

Grease turkey well with butter or margarine. Salt and pepper as desired. Slide turkey into a clean, heavy brown paper bag. Coat inside top and sides of the bag with oil until it is completely covered. Close opening firmly and staple the ends, or use paper clips. Roast according to the schedule below. Turkey will be well browned, drippings will be in the pan when the bag is opened. Let turkey rest one-half hour before carving. Do not open bag until time is completed. Bag will not burn. Bake at 325 degrees F 12 minutes per pound. With no basting or watching, the turkey will be tender throughout and golden brown.

NOTE: Do not use this method on a turkey over 16 pounds.

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Famous Recipes - Italian Tomato Bread Soup

"Pappa"is a word that describes bread cooked in broth, and the word is also used to describe baby food. This dish is considered so healthy and nutritious that it is often served to infants. If you don't have any stale bread you can just dry some in a warm oven for a few minutes.

Tomato Bread Soup (Pappa al Pomodoro)

3 Tbs (45 ml) extra-virgin olive oil 3-4 cloves garlic, crushed 4-6 cups (1-1.5 L) chicken or beef stock, or equal parts of both 1-1/2 lbs (450-675 g) tomatoes, coarsely chopped 15-20 leaves fresh basil, shredded Salt and freshly ground pepper to taste 2-3 cups (500-750 ml) 3/4-inch (2 cm) cubes of day-old bread

Heat the oil in a large pot over moderate heat and saute the garlic until it is lightly browned. Remove and discard the garlic. Add the stock, tomatoes, basil, salt, and pepper and bring to a boil. Add the bread, reduce the heat, and simmer for 10 minutes. Remove from the heat and let sit for 20 minutes before serving. Serves 4 to 6.

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Famous Recipes - Perfect Gravy recipe

Perfect Gravy recipe If using giblets in your gravy, refer to the instructions below for preparation.

Remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container. Add 1 cup stock (poultry, meat or vegetable) to the roasting pan and stir until crusty brown bits are loosened. If you do not have homemade stock, substitute canned broth, but it is not as good. For example, if you are making turkey gravy, use chicken broth. Pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.

Skim and discard any fat that remains on top of the poultry drippings, reserving 3 to 4 tablespoons. Or alternatively, cook about 6 slices of bacon until crisp, and use the fat from the bacon.

Over medium heat, spoon the reserved fat into a 2-quart or larger saucepan. Using a whisk only (to prevent lumps), whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce a full flavored gravy, you must cook the flour in about an equal portion of fat until the flour has lost its raw taste (as you would a roux). A common problem is using too much flour, which decreases the flavor.

Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Add finely chopped cooked giblets (as below). Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.

If you require more gravy, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

For an extra rich gravy, add about 1/4 to 1/2 cup cream. You can also add vegetables such cooked onion or mushrooms for variety.

Optional Ingredients Fresh or dried herbs (use whatever you used to make your turkey) 3/4 cup or less wine or brandy

Preparation of Giblets Giblets, wing tips, and neck 2 quarts cold water 1 large onion, chopped 2 ribs celery, chopped 3 tablespoons chopped parsley

While the turkey cooks, or the day before, cover giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley. Simmer for 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips. Finely chop the giblets and meat.

Add to the gravy after liquid has been blended into the fat-flour mixture as described in the Perfect Gravy recipe.

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Famous Recipes - Pumpkin Jell-O recipe

Pumpkin Jell-O recipe 1 small box lemon gelatin 1 cup hot water 2 tablespoons granulated sugar 1/4 teaspoon pumpkin pie spice 1 cup canned pumpkin (not pie mix) 1 small container Cool Whip 1/2 cup chopped pecans

Dissolve gelatin in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or bowl and refrigerate until firm.

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[Famous Recipes] Comment: "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

New comment on your post #112 "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

Author : denimgirl32 (IP: 66.138.9.141 , nc-ok-cg-tp-sw-66-138-9-141.netcommander.com)

E-mail : beingram64@yahoo.com

URL : http://denimgirl32.wordpress.com/

Whois : http://ws.arin.net/cgi-bin/whois.pl?queryinput=66.138.9.141

Comment:

I think the artichoke tastes like a cross between an irish potato and coconut. Slightly sweet and crispy. We have them in our garden. You can cut the "eyes" off those you buy and plant them like potatoes. Harvest in fall or early winter like November.

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Monday, November 20, 2006

Famous Recipes - Savory Mashed Potatoes

_______________________________________

Savory Mashed Potatoes Ingredients 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes 1/4 pound pancetta or bacon, finely chopped 1 tablespoon olive oil 1/2 cup minced shallots 1 cup fresh bread crumbs 2 tablespoons chopped flat-leaf parsley 6 tablespoons butter or margarine, at room temperature 1 teaspoon salt 3/4 cup very hot milk

Directions 1. Bring potatoes and enough water to cover to a boil in a stockpot; cook 15 minutes, until tender.

2. Cook pancetta in skillet until crisp; transfer with slotted spoon to paper towel. Add oil and shallots; cook 2 minutes. Add crumbs; cook until golden. Stir in parsley and pancetta.

3. Drain potatoes and return to pot. Mash with butter and salt. Beat in hot milk with a wooden spoon. Transfer to serving bowl and top with crumb mixture. Makes 6 servings.

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Famous Recipes - Italian Shrimp with Oil and Lemon

Fresh seafood is so abundant in Italy that the Italians often serve it as an antipasto and then again for the main dish. This dish is about as simple as they come.

Shrimp with Oil and Lemon (Gamberi all'Olio e Limone)

2 lbs (900 g) large shrimp 1 Tbs (15 ml) red wine vinegar 1/4 cup (60 ml) extra-virgin olive oil 2 Tbs (30 ml) lemon juice

Bring about 1 gallon (4 L) salted water to a boil in a large pot over high heat. Add the shrimp and vinegar and return to the boil. Cook for 1 minute after the water returns to the bowl and drain. Cool enough to handle the shrimp and peel and devein them. Toss with the olive oil and lemon juice and serve warm or at room temperature. Serves 4 to 6.

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Sunday, November 19, 2006

[Famous Recipes] Pingback: "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

New pingback on your post #112 "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

Website: World Famous Recipes &raquo; Thanksgiving Recipes Carnival of the Recipes (IP: 72.22.69.159 , host473.ipowerweb.com)

URL : http://www.worldfamousrecipes.org/2006/11/19/thanksgiving-recipes-carnival-of-the-recipes/

Excerpt:

[...] [...] How about a salad? Famous Recipes sends along Jerusalem Artichoke Salad with Greens and Herbs. Did you know Jerusalem artichokes have nothing to do with Jerusalem and are not related to artichokes? Go figure! Now for the real deal&#8230;the main course&#8230; El Capitan at Baboon Pirates sends us Roast Possum with Apples and Sweet Taters. Come on, Capitan&#8230;Possum for Turkey Day? Well, maybe someday The General will give possum a try (but TLW will definitely not be eating that lil&#8217; critter!) [...] [...]

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[Famous Recipes] Pingback: "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

New pingback on your post #112 "Thanksgiving Recipes - Famous Recipes - JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS"

Website: Thanksgiving Recipes Carnival of the Recipes &laquo; Chicken Recipes - Recipes for Chicken (IP: 72.232.131.3 , web15.dfw.wordpress.com)

URL : http://chickenrecipes.wordpress.com/2006/11/19/thanksgiving-recipes-carnival-of-the-recipes/

Excerpt:

[...] [...] This edition includes our Grilled Moroccan Chicken Citron as well as a delightful Jerusalem Artichoke Salad , Sweet Potato Biscuits and even Roast Possum with Apples and Sweet Taters believe it or not. [...] [...]

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[World Famous Recipes] Comment: "Famous Recipes - Country Style Breakfast Casserole"

New comment on your post #87 "Famous Recipes - Country Style Breakfast Casserole" Author : Morning Coffee (IP: 204.9.178.8 , tme-typepad-fw.sixapart.com) E-mail : URI : http://coffeeworks.blogs.com/coffee_and_tea/2006/11/carnival_of_the_1.html Whois : http://ws.arin.net/cgi-bin/whois.pl?queryinput=204.9.178.8 Comment: <strong>Carnival of the Recipes - Brekky/Brunch...</strong>

I wish I had known this was going to be a breakfast / brunch edition! That'll teach me to read my emails. Shoot! Slap me on the wrist and call me Frankie. This week's Carnival is hosted by Men in...

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Quotes Chicken Recipes

[World Famous Recipes] Comment: "Famous Recipes - Country Style Breakfast Casserole"

New comment on your post #87 "Famous Recipes - Country Style Breakfast Casserole" Author : Morning Coffee (IP: 204.9.178.8 , tme-typepad-fw.sixapart.com) E-mail : URI : http://coffeeworks.blogs.com/coffee_and_tea/2006/11/carnival_of_the_1.html Whois : http://ws.arin.net/cgi-bin/whois.pl?queryinput=204.9.178.8 Comment: <strong>Carnival of the Recipes - Brekky/Brunch...</strong>

I wish I had known this was going to be a breakfast / brunch edition! That'll teach me to read my emails. Shoot! Slap me on the wrist and call me Frankie. This week's Carnival is hosted by Men in...

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Famous Recipes - Pumpkin Soup

Pumpkin Soup

50g [ 1 3/4 oz ] butter 1 large onion, chopped 2 cloves garlic, crushed 2kg [ 4lb 6 1/2 oz ] pumpkin, peeled, chopped 1.5 Litres [ 6 cups ] chicken stock 1/2 cup cream salt and pepper to taste 4 slices bacon, finely chopped extra cream and chopped fresh chives to garnish

Melt butter in a large pan. Add onion and garlic; cook, stirring, until onion is soft. Stir in pumpkin and stock; bring to the boil. Simmer, uncovered, for about 20 minutes,stirring occasionally, or until pumpkin is soft. Puree soup, in batches, in a blender until smooth. Return to same pan; add cream. Stir over heat until soup is hot; season with salt and pepper. Cook bacon in a heated, oiled pan until browned all over and crisp. Serve soup garnished with extra cream, bacon and fresh chives. Serves 6 Hint...For a change try adding 1 tablespoon of curry powder when cooking onion and garlic.

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Famous Recipes - Vegi Bacon Fritters

VEGI BACON FRITTERS

2 medium potatoes, peeled 2 medium carrots, peeled and grated 2 medium zucchini, grated 3 slices bacon, finely chopped 1 cup grated tasty cheese 3/4 cup plain flour 2 eggs salt and pepper oil for shallow frying 4 hamburger buns rocket leaves and mayonnaise to serve.

Coarsely grate potatoes; squeeze out excess moisture. Place potatoes in a bowl with carrots, zucchini bacon, cheese, flour,eggs and salt and pepper. Mix until combined. Heat oil in large pan. Cooking about four fritters at a time, place about 1/2 cupfuls of mixture into pan; flatten. Fry for about 5 minutes on each side or until golden brown and cooked through. Drain on absorbent paper. Toast split hamburger buns; top each with two warm fritters sandwiched with rocket leaves. Spread with mayonnaise; replace tops of buns. Makes about 8 Hint...Fritters can be served in hamburger buns, as a vegetable accompaniment or with salad.

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Famous Recipes - Pork & Sauerkraut Skillet Dinner

_______________________________________

Pork & Sauerkraut Skillet Dinner Ingredients 2 tablespoons all-purpose flour 4 loin pork chops, 3/4-inch thick (1-3/4 pounds total) 2 tablespoons vegetable oil 1 small onion, cut in 1/4-inch wedges 3/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups apple juice OR: cider 2 cans (14 ounces each) sauerkraut, drained and rinsed 1/2 teaspoon caraway seeds 3/4 pound small red new potatoes, cut in quarters 1 large red baking apple, cored and cut into 1/4-inch wedges

Directions 1. Spread flour on waxed paper. Coat both sides of pork chops with flour.

2. Heat oil in large skillet over medium-high heat. Add chops; brown 3 minutes on each side. Remove chops.

3. Add onion, salt and pepper to skillet; saute 1 minute. Add apple juice, sauerkraut and caraway seeds; mix well. Add potatoes; place pork chops on top. Cover; reduce heat to medium-low; simmer 30 minutes. Add apple wedges. Simmer, covered, 10 minutes or until apple is tender and pork is cooked through. Makes 4 servings.

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Famous Recipes - German Cottage Cheese Souffle

This unusual dessert makes an interesting and delicious ending to a fine German meal.

Cottage Cheese Souffle (Quarkauflauf)

1 lb (450 g) cottage cheese 1/2 cup (125 ml) sugar plus additional for preparing the baking dish 3 Tbs (45 ml) all-purpose flour 3 egg yolks 1/2 cup (125 ml) raisins The grated zest of 1/2 lemon A pinch of salt 4 egg whites, stiffly beaten

Press the cottage cheese through a fine mesh sieve. Add the sugar, flour, and egg whites and stir until thoroughly combined. Stir in the raisins, lemon zest, and salt. Fold in the egg whites. Grease a souffle dish and coat with sugar and pour the souffle mixture in. Bake in a preheated 450F (220C) oven and immediately reduce the heat to 375F (190C). Bake until the souffle has risen and the top is golden brown, 25 to 30 minutes. Serves 4 to 6.

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Saturday, November 18, 2006

Re: Famous Recipes - Re: Potato & Vegie Bake

No all the ingredients are in the one dish, layer upon layer. Cheers Val ----- Original Message ----- From: "rajivland" <rajivland@yahoo.com> To: <world-famous-recipes@yahoogroups.com> Sent: Sunday, November 19, 2006 4:00 AM Subject: Famous Recipes - Re: Potato & Vegie Bake

> Sounds delicious. When you said: "Place a layer of potato slices in > base of a casserole dish. Cover with egg mixture. Place a layer of > sweet potato, zucchini and carrot and cover with egg mixture," are you > suggesting that we should use a different casserole dish for each > layer or laying one layer on top of another? > > Thanks, > > > > --- In world-famous-recipes@yahoogroups.com, "valderado" > <valderado@...> wrote: >> >> Potato and Vegie bake >> >> 4 medium potatoes >> 1 sweet potato >> 1 carrot >> 1 zucchini >> 4 eggs >> 160g grated cheese [ 5 1/2 oz ] >> 1 cup milk >> 1 teaspoon minced garlic >> >> Slice vegetables. Combine eggs, milk, garlic and cheese. >> Place a layer of potato slices in base of a casserole dish. >> Cover with egg mixture. Place a layer of sweet potato, zucchini and >> carrot and cover with egg mixture. >> Continue to layer ingredients until casserole dish is full. >> Sprinkle top layer with grated cheese. >> Bake for 30 minutes in moderate oven [ 350F ] >> >> >> >> [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/ http://groups.yahoo.com/group/world-famous-recipes/ http://www.worldfamousrecipes.org/ http://groups.yahoo.com/group/famous-quotes-/

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Famous Recipes - Re: Potato & Vegie Bake

Sounds delicious. When you said: "Place a layer of potato slices in base of a casserole dish. Cover with egg mixture. Place a layer of sweet potato, zucchini and carrot and cover with egg mixture," are you suggesting that we should use a different casserole dish for each layer or laying one layer on top of another?

Thanks,

--- In world-famous-recipes@yahoogroups.com, "valderado" <valderado@...> wrote: > > Potato and Vegie bake > > 4 medium potatoes > 1 sweet potato > 1 carrot > 1 zucchini > 4 eggs > 160g grated cheese [ 5 1/2 oz ] > 1 cup milk > 1 teaspoon minced garlic > > Slice vegetables. Combine eggs, milk, garlic and cheese. > Place a layer of potato slices in base of a casserole dish. > Cover with egg mixture. Place a layer of sweet potato, zucchini and > carrot and cover with egg mixture. > Continue to layer ingredients until casserole dish is full. > Sprinkle top layer with grated cheese. > Bake for 30 minutes in moderate oven [ 350F ] > > > > [Non-text portions of this message have been removed] >

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Famous Recipes - Choc Chip and ginger Cookies

CHOCOLATE CHIP AND GINGER COOKIES

2 1/2 cups self-raising flour ,sifted 250g [ 8 3/4oz ] butter 1cup raw sugar 2 eggs 1 teaspoon vanilla 100g [ 3 1/2oz ] milk chocolate bits [ chips ] 100g [3 1/2oz ] crystallised ginger, chopped into chips

Beat the butter, sugar and vanilla in a bowl until creamy. Beat in eggs. Fold in flour gradually, then stir in the chocolate chips and ginger chips. Place large teaspoonsful of mixture on greased trays and bake in a moderate oven 190C for approx 15 minutes or until a golden brown. Cool 5 minutes on tray then remove to cooling rack. Makes 30 Cookies. Note Sultanas or chopped pecans may replace the ginger.

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Friday, November 17, 2006

Famous Recipes - Desserts for you

Table of Contents:

Cranberry Candy Ice Box Fruitcake Peanut Butter Autumn Spotlight Basic Coconut Macaroons French Lemon Pie

Cranberry Candy

1 can jellied cranberry sauce (do not use whole berries) 1 cup sugar 3 small packages of Raspberry Jello 1 cup chopped pecans or walnuts Fine granulated sugar to coat finished candy

Melt cranberry sauce in sauce pan, add sugar and mix well. Add Jello and stir over medium heat until ingredients are thoroughly mixed and smooth. Remove from heat and let stand 20 minutes. Add the pecans and pour into a lightly greased 9x9 inch pan. (Do not use spray coating to grease the pan.) Let stand for 24 hours. DO NOT REFRIGERATE! After candy sets and congeal, cut in small square and roll in fine granulated sugar. Or shake in a small plastic bag. Store in tightly covered container. Do Not Refrigerate. _______________________________________

Ice Box Fruitcake 1 box graham crackers (finely crushed0 1 box raisins Candied cherries-(as many as you like, red and/or green) Candied pineapple-(as much as you like) 1 quart of pecan pieces 1 cup sweet milk 1 10oz. Bag marshmallows-plus 14 from another bag. Melt marshmallows with milk in a double boiler. Coat all fruit and nuts with graham crackers and pour marshmallow mix over fruit mix. Mix well. Place in tins, or press thin and cut in squares. Keep in refrigerator. _______________________________________

PEANUT BUTTER AUTUMN SPOTLIGHT

1 pkg. Pillsbury Plus yellow cake mix 1/2 c peanut butter 1/4 c margarine 1/4 c water 2 eggs 1 c Reese's peanut butter pieces

Combine cake mix, peanut butter, margarine, water, and eggs. Stir until well blended Fold in candy pieces. Drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 8 to 12 minutes. Makes 3 1/2 dozen

_______________________________________

Basic Coconut Macaroons Makes 36 cookies

2 Tbs All-purpose Flour 1/4 tsp Baking Powder 2 Large Egg Whites Pinch Cream of Tartar Pinch Salt 2 Cups Shredded Coconut

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift flour and baking powder together in large mixing bowl.

In separate bowl, beat the egg whites until foamy. Beat in the cream of tartar and salt; beat until the mixture holds its shape. Gradually blend in the dry ingredients. Gently fold in coconut. Drop by level teaspoonfuls 1-inch apart on parchment sheets.

Bake at 350 degrees for 12 - 15 minutes, until lightly colored. Transfer to wire racks to cool. _______________________________________

FRENCH LEMON PIE 4 eggs, beaten juice & grated rind of 1 lemon (not the white, just the yellow) 1 cup sugar mixed with 1 Tbsp all-purpose flour 4 1/2 Tbsp melted butter 1/2 tsp salt 1 cup light corn syrup 1 - 9" unbaked pie crust Stir all ingredients together and pour into unbaked pie crust. Bake in middle of oven at (preheated) 350*F for 40 to 50 minutes. _______________________________________

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Famous Recipes - Recipes for you

Table of Contents:

Creamy Macaroni and Cheese Orange Glazed Beets Garlic Olives Curried Pumpkin Vindaloo Stuffed Mushrooms Homemade Liqueurs Herb Cornbread Busy Day Brunch Casserole

_______________________________________

Creamy Macaroni and Cheese

Preheat oven to 400 and spray a casserole dish with cooking spray or butter it. 1/4 c butter or margarine 1/4 onion, minced (more or less to taste) 1/3 c flour 2 c milk 4 oz cheddar cheese, cubed 4 oz processed american cheese, cubed 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp dry mustard 6 oz elbow macaroni, cooked a couple of handfuls of potato chips

Saute onions in butter and then stir in flour, stirring for about 1-2 minutes. SLOWLY stir in milk, whisking is good to make sure there are no lumps. Stir in cheese cubes, salt, pepper, mustard. Stir frequently on medium heat (this takes a while since the cheddar melts more slowly than the processed cheese), until the mixture is smooth and thick. Stir in the cooked macaroni.

Pour the macaroni and cheese mixture into the greased casserole dish. Crush potato chips over the top (can skip this step if desired). Bake at 400 for 20-25 minutes until bubbly. _______________________________________

Orange Glazed Beets

1 (15 oz.) can sliced beets, drained 1/2 c. orange juice 1/4 c. sugar or Splenda 1/4 t. salt 2 T. flour

Place beets in 1 1/2 qt. casserole. Mix orange juice, sugar, salt and flour together. Pour over beets. Cover. Bake at 400° for 30 minutes.

_______________________________________

Garlic Olives

1pint Green Queen olives with pits 1clove chopped garlic 1 teaspoon origano 1 teaspoon red hot pepper seeds 2 tablespoons olive oil

First thing to do is drain and score the olives. I use an ordinary 4 prong fork for scoring. Mix all the ingrediants together and put them in a 1 gallon zip lock. Add the scored olives. Roll the olives around in the bag making sure the mixture gets on all the olives. Lay the bag flat in a cool, dry place (I use my basement). Flip the bag every day for 21 to 30 days. (this takes some restraint from opening). It is worth the wait. I start mine now for Thanksgiving Day. Black friday I start my Christmas Eve batch. I use a gallon of Green Queen olives with pits. If you go 'La Grande' like I do, just times all ingrediants by 8. -- _______________________________________

Curried Pumpkin Vindaloo over Basmati Rice Serves 4

Ingredients: 1 Tblsp olive oil 1 large yellow onion, halved and thinly sliced 4-5 garlic cloves, minced 3 tsp. coriander seeds 2 tsp. cumin seeds 1-1/2 tsp. Vindaloo masala (see NOTE below), or to taste 1/2 C. peeled, diced tomato OR 2 Tblsp. tomato paste 1 jalapeno pepper, seeded and minced 1-1/4 C. coconut milk 1 to 1-1/2 C. hot water 1-1/2 lb. of pumpkin, seeded, peeled and cut into roughly 2-inch cubes Fresh chopped cilantro leaves sea salt and pepper freshly cooked basmati rice (I use unprocessed or brown basmati rice)

1. In a hot, dry frying pan, toast coriander and cumin seeds until fragrant (this doesn’t take long, so keep shaking the pan to avoid burning). Pour seeds out into a saucer to cool, then grind cooled spices—I use an old Braun coffee grinder retained for spice grinding only. Stir the ground spices into the Vindaloo masala (see note below) and reserve for step 2.

2. Heat oil in the frying pan until it shimmers and add the onion. Sauté the onion until limp, transparent and starting to brown. Add the ground cumin, coriander and Vindaloo masala and sauté for about another minute.

3. Pour in the coconut milk, hot water, and pumpkin. Bring to a boil, then lower heat and simmer gently for 10-15 minutes, or just until pumpkin is tender. If the sauce isn’t as thick as you prefer, remove two or three pieces of pumpkin and mash them, return to stew and mix well. This will thicken the sauce slightly. Add salt and pepper to taste. Stir in about 2 Tblsp of the chopped cilantro. Serve immediately with hot basmati rice and additional cilantro for guests to sprinkle on to personal taste.

NOTE: Vindaloo Masala powder is a type of curry powder available in Indian markets or by mail (India Direct is one source http://www.shopatindiadirect.com/index.html I use for Indian spices). If unable to easily obtain Vindaloo masala in your area, here is the recipe I use to make my own:

15 cloves 1 tsp cardamom seeds (do not use whole pods, just the seeds inside) 6 2-inch pieces cinnamon stick (use shards, not whole curled sticks), more if you like your Vindaloo more “cinnamonny” 3 bay leaves 1/2 whole dried guajillo chili (okay, so this kind of chili is Mexican, but I like it best—if you prefer a hotter Vindaloo, use what YOU like best) 20 black peppercorns 1 Tblsp white cumin seeds 1/3 C coriander seeds 1-1/2 tsp fenugreek seeds 1-1/2 tsp yellow mustard seeds

Roast above ingredients in a moderate oven (325F) until they become fragrant (about 10 minutes). Grind to a powder and stir in:

1 Tblsp. turmeric powder.

Bottle your personal Vindaloo masala in an air-tight jar. It will keep its best flavor for about 6-8 months. _______________________________________

Stuffed Mushrooms

14 Large mushrooms Melted butter 2 Slices bulk sausage Clove of garlic 1/4 tsp. thyme, Pepper 2-4 Tbsp. breadcrumbs

Break off stems. Dip mushrooms in butter. Fry sausage and drain all but one tbsp. grease. Sauté garlic and chopped mushroom stems. Add thyme and pepper. Put sausage back in pan and add breadcrumbs. Mix well. Stuff caps. Drizzle melted butter on top and bake for 10 minutes at 375F.

P.S. I drained all the grease from the sausage and used olive oil to sauté the garlic and mushroom stems. _______________________________________

Make your own liqueurs

Orange liqueur Makes about 2 pints

3 navel oranges 3 cups (good quality) vodka 1-1/2 cups superfine granulated sugar

Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4-cup screw-top jar. Add two cups of the vodka. Close jar. Store in a cool, dark place for 2 days, or until vodka has absorbed the flavor and color of the peel. Remove peel; add sugar; shake vigorously until sugar dissolves. Add remaining 1 cup vodka and stir until liquid becomes clear. Close jar; store in cool, dark place at least one week to age.

Daiquiri Liqueur Makes about 2 pints

4 limes 3 cups light rum (good quality) 1-1/2 cups superfine granulated sugar

Pare very thinly the bright-colored rind from the limes (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4-cup screw-top jar. Add two cups of the rum. Close jar. Store in a cool, dark place for 2 days, or until rum has absorbed the flavor and color of the peel. Remove peel; add sugar; shake vigorously until sugar dissolves. Add remaining 1 cup rum and stir until liquid becomes clear. Close jar; store in cool, dark place at least one week to age.

Creme de Menthe Makes about 1-1/4 pints

1-1/3 cups vodka 1-1/4 cups basic sugar syrup #1 (recipe below) 1/2 teaspoon peppermint extract 2 teaspoons vanilla Few drops green food coloring

Combine vodka, sugar syrup, peppermint extract and vanilla in a 4-cup screw-top jar; stir in just enough green food coloring to tint liquid a bright green. Close jar. Store in a cool, dark place for at least 1 week to age.

Creme de Framboises (raspberry liqueur) Makes about 1-1/4 pints

1-1/3 cups vodka 3/4 cup basic sugar syrup #1 (recipe below) 1/2 cup bottled red raspberry syrup 2 teaspoons vanilla

Combine vodka, sugar syrup, raspberry syrup and vanilla in a 4-cup screw-top jar. Close jar. Store in a cool, dark place for at least 1 week to age.

Creme de Fraises (Strawberry liqueur) Makes about 1-1/4 pints

1-1/3 cups vodka 1-1/4 cups basic sugar syrup #1 (recipe below) 2 teaspoons strawberry extract 2 teaspoons vanilla Few drops red food coloring

Combine vodka, sugar syrup, strawberry extract and vanilla in a 4-cup screw-top jar; stir in just enough red food coloring to tint liquid a bright red. Close jar. Store in a cool, dark place for at least 1 week to age.

Anise Liqueur Makes about 1-1/4 pints

1-1/3 cups vodka 1-1/4 cups basic sugar syrup #1 (recipe below) 1 teaspoon anise extract 2 teaspoons vanilla Few drops yellow food coloring

Combine vodka, sugar syrup, anise extract and vanilla in a 4-cup screw-top jar; stir in just enough yellow food coloring to tint liquid a bright yellow. Close jar. Store in a cool, dark place for at least 1 week to age.

Chocolate Liqueur Makes 1-1/4 pints

1-1/3 cups vodka 1-1/4 cups basic sugar syrup #2 3 teaspoons chocolate extract 2 teaspoons vanilla

Stir vodka, sugar syrup, chocolate extract and vanilla extract in a 4- cup screw-top jar until well blended. Close jar. Store in a cool, dark place for at least 1 week to age.

Chocolate Mint liqueur Makes 1-1/4 pints

1-1/3 cups vodka 1-1/4 cups basic sugar syrup #2 3 teaspoons chocolate extract 2 teaspoons vanilla 1/4 teaspoon peppermint or mint extract

Stir vodka, sugar syrup, chocolate extract and vanilla extract in a 4- cup screw-top jar until well blended. Close jar. Store in a cool, dark place for at least 1 week to age.

Coffee liqueur Makes 1-1/2 pints

1-1/3 cups vodka 1-1/2 cups basic sugar syrup #2 1/4 cup instant coffee granules 2 teaspoons vanilla

Stir sugar syrup and instant coffee until very smooth in a 2-cup measure while sugar syrup in still warm. Pour into 4-cup screw-top jar. Stir in vodka and vanilla. Close jar. Store in a cool, dark place for at least 1 week to age.

Basic Sugar syrup #1 Makes 3-3/4 cups

1 lemon 3 cups granulated sugar 2 cups water

Pare very thinly the bright-colored rind from the lemon (no white). Blot the peel on paper towels to remove any excess oil. Combine sugar, water and lemon peel in a large saucepan; heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container and cool to room temperature before preparing liqueurs.

Basic Sugar syrup #2 Makes 3-1/2 cups

1-1/2 cups firmly packed brown sugar 1 cup granulated sugar 2 cups water

Combine sugars and water in a large saucepan; heat to boiling, stirring often. Lower heat, simmer for 5 minutes. Strain syrup into a glass container and cool to room temperature before preparing liqueurs.

Homemade vanilla

1 pint good quality brandy 3 or 4 vanilla beans

Place vanilla beans in brandy and store in a cool, dark place for about 2 months. Every few weeks shake gently. _______________________________________

HERB CORNBREAD

1 1/4 cups self-rising cornmeal 3/4 cup self-rising flour 1 teaspoon sugar 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/4 teaspoon celery seed 2 eggs, beaten 1 1/2 cups milk 6 tablespoons butter, melted

Preheat oven to 425*F. Combine dry ingredients in a large bowl. Combine eggs, milk and butter in a separate bowl, and add to the bowl of dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch pan. Bake for 25 minutes or until golden brown. _______________________________________

Busy Day Brunch Casserole Makes 12 servings

1 Tube Refrigerator Crescent Rolls 1 1/2 Cups Egg Substitute 1 Lb Pork Sausage (bulk) 2 Cups Shredded Cheddar Cheese

Roll out crescent rolls into a 9 x 13-inch baking pan (glass is best), pinching the seams and build up the sides, to create a crust.

In skillet, brown sausage and drain well. Sprinkle over rolls. Pour eggs substitute over sausage and sprinkle with cheese.

Bake, uncovered, at 350 degrees for 30 minutes or until bottom is golden brown.

Variation: I sometimes use other cheeses, like Pepper Jack – and stir in a small can of diced green chiles. Then it’s a Fiesta Brunch!! _______________________________________

TIP

If you get your celery out of the frig and it is a little limp. Put it in cold water with ice and in a little time it will be stiff or firm again..

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Quotes Chicken Recipes

Famous Recipes - Potato & Vegie Bake

Potato and Vegie bake

4 medium potatoes 1 sweet potato 1 carrot 1 zucchini 4 eggs 160g grated cheese [ 5 1/2 oz ] 1 cup milk 1 teaspoon minced garlic

Slice vegetables. Combine eggs, milk, garlic and cheese. Place a layer of potato slices in base of a casserole dish. Cover with egg mixture. Place a layer of sweet potato, zucchini and carrot and cover with egg mixture. Continue to layer ingredients until casserole dish is full. Sprinkle top layer with grated cheese. Bake for 30 minutes in moderate oven [ 350F ]

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Quotes Chicken Recipes

Thursday, November 16, 2006

Famous Recipes - Re: German Leipzig Vegetables

--- In world-famous-recipes@yahoogroups.com, " Retiredpostal" <retiredpostal@...> wrote:my name is cathie avery and im new happy thanksgiving > > > > > > > The name of this dish could be translated as "Leipzig Hodgepodge," > and that aptly describes the assortment of vegetables. The choice > of vegetables will vary according to the cook and the season, so > please feel free to modify this recipe based on your preferences > and the best produce available. > > Leipzig Vegetables (Leipziger Allerlei) > > 3 carrots, thinly sliced > 2-3 medium kohlrabi, peeled and cut into thin strips (julienne) > 1/2 head cauliflower, cut into florets > 1/2 lb (225 g) asparagus, cut into 2-inch (5 cm) pieces > 1 cup (250 ml) fresh or frozen green peas > 4 Tbs (60 ml) butter > 3 Tbs (45 ml) all-purpose flour > 1 onion, chopped > 1/2 lb (225 g) mushrooms, sliced > Salt and freshly ground pepper to taste > Chopped parsley for garnish > > Cook the carrots, kohlrabi, cauliflower, asparagus, and peas > individually in about 3 cups (750 ml) of boiling salted water. As > each is done, transfer to a bowl using a slotted spoon, reserving > the water which will be used to make the sauce - the vegetables > may all be transferred to the same bowl. Heat the butter in a pot > large enough to hold all the vegetables over moderate heat. Stir > in the flour and cook, stirring frequently, until it turns a deep > chocolate brown. Add the onion and mushrooms and cook until > the onions are tender but not brown, about 5 minutes. Add 1 cup > (250 ml) of the cooking liquid and bring to a boil, stirring frequently, > adding a little more liquid if necessary to make a thick, smooth > sauce. Add the reserved vegetables, salt, and pepper and heat > through. Garnish with chopped parsley. Serves 4 to 6. > > > > [Non-text portions of this message have been removed] >

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Quotes Chicken Recipes

Famous Recipes - Red Flannel Hash

* Exported from MasterCook *

Red Flannel Hash

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : main fare

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium beets -- cooked 1 large potato -- cooked 1 pound ground beef 1/2 cup butter 1 onion -- chopped 1 tablespoon cream salt and pepper

Chop beets and potatoes and mix with the seasoned meat. Melt 4 tbsp of the butter in a large skillet. Fry the onion until transparent. Add the meat mixture and cook for ten minutes, stirring frequently. Put the mixture into a baking dish. Melt the remaining butter and combine with the cream to dribble over the meat. Bake until the hash has a brown crust and serve with a poached egg on top.

Description: "Page 10" Source: "From Victorian Victuals, cookbook of Colborne Lodge and Mackenzie House." S(mc formatted by): "chef dave" Copyright: "nc press limited toronto 1981" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2501 Calories; 217g Fat (77.7% calories from fat); 85g Protein; 55g Carbohydrate; 11g Dietary Fiber; 647mg Cholesterol; 1453mg Sodium. Exchanges: 1 1/2 Grain(Starch); 11 Lean Meat; 6 1/2 Vegetable; 37 1/2 Fat.

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

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Re: Famous Recipes - Re: Need recipes

Hot or cold meals ............Thank you. Val ----- Original Message ----- From: "bigjimbray" <bigjimbray@yahoo.com> To: <world-famous-recipes@yahoogroups.com> Sent: Thursday, November 16, 2006 4:20 PM Subject: Famous Recipes - Re: Need recipes

> --- In world-famous-recipes@yahoogroups.com, "valderado" > <valderado@...> wrote: >> >> I need recipes for 1 or 2 persons. >> Thanks in advance. >> Val >> >> [Non-text portions of this message have been removed] >> > what kind of recipes do you want? > > > > > > 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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Famous Recipes - Mexican Tuna Salad

Mexican Tuna Salad

Ingredients 1 large can (12 ounces) tuna packed in water, drained, rinsed and flaked 1 sweet red pepper, chopped 1/2 cup frozen corn kernels, thawed 2 green onions, chopped 1/3 cup medium-hot salsa 1/3 cup nonfat sour cream 1/4 teaspoon ground cumin 4 large (10-inch) flour tortillas 2 cups shredded lettuce

Directions 1. Preheat oven to 350 degrees F. Combine tuna, red pepper, corn and green onions in a bowl. Combine salsa, sour cream and cumin in small bowl. Gently stir salsa mixture into tuna.

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

3. Coat outside of four 10-ounce custard cups with nonstick cooking spray. Invert onto baking sheet.

4. Remove tortillas from oven. Increase oven temperature to 400 degrees F. Place 1 tortilla at a time (keep remaining ones wrapped in foil) on prepared custard cup, pressing gently to shape.

5. Bake tortillas in 400 degree F oven 10 minutes. Remove baked shells to rack to cool completely.

6. Line tortilla cups with lettuce. Fill each shell with the tuna mixture. Makes 4 servings.

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Famous Recipes - Wienerschnitzel

This dish goes by many different names in many different places. It is practically the national dish in Uruguay, where it is called "Milanesa." Here in the US it is usually known simply as "breaded veal cutlet," but in Germany and Austria it is "Wienerschnitzel" (or Wiener Schnitzel) which translates roughly as "Viennese cutlet." It is best when made with veal, but beef, pork, and chicken are almost as good, even if they aren't as authentic.

Wienerschnitzel

2 lbs (1 Kg) leg of veal, cut into slices 1/4 inch (5 mm) thick 1/2 cup (125 ml) fresh lemon juice Salt and freshly ground pepper to taste 1/2 cup (125 ml) flour 2 eggs, beaten with 2 Tbs (30 ml) water 1 cup (250 ml) bread crumbs 6 Tbs (90 ml) lard, butter, or vegetable oil Lemon wedges for garnish

Combine the veal slices and lemon juice in a non-reactive bowl and marinate for 1 hour. Pat the cutlets dry and season with salt and pepper. Lightly coat the cutlets with flour, then dip in the beaten egg and coat with bread crumbs. Refrigerate for at least half an hour, or up to several hours. Heat the lard in a large heavy skillet over high heat until the surface shimmers and add the cutlets, 2 or 3 at a time. Cook 3 to 4 minutes on each side, until golden brown. Garnish with lemon wedges and serve immediately. Serves 4 to 6.

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Famous Recipes - Crescent Roll Bread Pudding

Crescent Roll Bread Pudding

Ingredients 8 egg yolks 4 whole eggs 4 cups milk 1 cup heavy cream 1 cup granulated sugar 2 teaspoons vanilla 1/2 teaspoon salt 2 packages (6.25 ounces each) prepared butter crescent rolls 1 cup milk chocolate chips 1/2 cup dark seedless raisins Whipped Cream: 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla

Directions 1. Whisk together egg yolks, whole eggs, milk, cream, sugar, vanilla and salt in large bowl.

2. Coat 2-1/2-quart glass baking dish with cooking spray. Cut rolls in half horizontally; place bottom halves in prepared pan. Sprinkle chocolate chips and raisins over rolls. Cover with top half of rolls. Pour egg mixture over rolls. Weight top with another baking pan so rolls are immersed in liquid. Let stand 30 minutes.

3. Heat oven to 350 degrees F.

4. Remove baking pan used as weight. Cover baking dish with pudding very loosely with foil. Place a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch. Place pudding dish in water bath.

5. Bake in 350 degree F oven 1 hour. Remove foil. Bake another 30 minutes (instant-read thermometer inserted in center should register 160 degrees F). Carefully remove pudding from water bath to wire rack. Makes 12 servings.

Whipped Cream: Beat cream in bowl until foamy. Add sugar and vanilla; continue to beat until soft peaks form. Pudding may be served warm, at room temperature or chilled, with the whipped cream.

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Quotes Chicken Recipes

Famous Recipes - SKIRLIE STUFFED CHICKEN

* Exported from MasterCook *

SKIRLIE STUFFED CHICKEN

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pound chicken 4 ounces Oatmeal -- medium or coarse 1 medium onion -- chopped 2 ounces shredded suet -- or 2 ounces dripping Salt and pepper Mixed herbs (optional)

Set oven to 350°F or Mark 4. Remove the giblets for the gravy. Rinse and wipe the chicken well. Put the oatmeal, onion and the suet or dripping into a bowl. Add salt, pepper and herbs to taste. Mix well with a fork. Stuff the chicken. Take care not to overfill the cavity as the oatmeal swells when cooked. Place the chicken in a roasting tin and roast for about 20 minutes to the pound and possibly 20 minutes over depending on the bird. Serve with roast potatoes and fresh vegetables.

Serves 4.

Description: "A versatile dish, Skirlie was often eaten instead of meat, especially when times were hard. Here it makes a delicious stuffing." Source: "favorite scottish recipes traditional caledonion fare" S(mc formatted by): "chef dave" Copyright: "salmon publishing" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2948 Calories; 187g Fat (58.0% calories from fat); 218g Protein; 87g Carbohydrate; 14g Dietary Fiber; 1044mg Cholesterol; 808mg Sodium. Exchanges: 5 Grain(Starch); 28 Lean Meat; 1 1/2 Vegetable; 20 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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Famous Recipes - Diples

Diples – Greek Christmas shortbread cookies

Diples are a traditional cookie that are most commonly served at Christmas time. They can be folded in different ways before they are cooked, and at Christmas they are sometimes folded in to a triangle to reflect swaddling clothes. No matter how you make them, they are a delightful treat.

There are many different recipes for Diples – some are family secrets. Here is a popular one that is among the simplest to make.

6 eggs 3 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup olive oil Grated rind of 1 orange 2 Tbs brandy

Olive oil or vegetable oil for deep frying

1 cup honey 1/2 cup water 1 tsp cinnamon 1 Tbs lemon juice 1 cup coarsely chopped walnuts Confectioners' sugar

In a large bowl, add the eggs and mix with an electric beater until the eggs are light and fluffy. Stir in the olive oil, the orange rind and the brandy.

Sift together the flour, baking powder and salt. Gradually stir the flour mixture in to the egg mixture.

Turn the dough onto a floured board. Knead the dough for about 10 minutes or until it is smooth; if the dough is too sticky add a little more flour as you knead it. Cover with plastic wrap and refrigerate for 10 to 15 minutes.

In the meantime make the syrup by bringing the honey and water slowly to a boil in a saucepan. Stir in the lemon juice and cinnamon, reduce the heat and simmer for 3 minutes.

Heat the oil to 360 F. Using a fist-size piece of the dough, roll it out on a floured surface – it should be 1/3 of an inch thick or thinner. Cur the dough in to 1½ inch square shapes such as triangles, squares, diamonds or indeed any shape you prefer. You can fold the shapes if wish. Drop the dough in to the hot oil and deep-fry in small batches until the pastry is golden, about 1 minute. Drain the diples on paper towels and transfer to a plate. Pour a little of the syrup over each layer of diples and sprinkle with the walnuts and a shake of confectioners’ sugar. When fully dry, put in a container and cover tightly.

This recipe makes between 36 and 48 diples.

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Famous Recipes - Re: Need recipes

--- In world-famous-recipes@yahoogroups.com, "valderado" <valderado@...> wrote: > > I need recipes for 1 or 2 persons. > Thanks in advance. > Val > > [Non-text portions of this message have been removed] > what kind of recipes do you want?

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Famous Recipes - German Pear Streudel

German Pear Streudel

Ingredients 1/2 cup low-fat granola 2 cups diced, peeled pears 1/4 cup cranberries 1/4 cup dried apricots, chopped 1/2 cup maple syrup 1 tablespoon fresh lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 sheets phyllo dough, thawed according to package directions Garnish: 1 teaspoon confectioners’ sugar 1/2 teaspoon ground cinnamon

Directions 1. Heat oven to 350 degrees F. Coat jelly-roll pan with nonstick cooking spray.

2. Combine granola, pears, cranberries, apricots, maple syrup, lemon juice, cinnamon and nutmeg in bowl. Cover; let stand for 15 minutes.

3. Lay 1 phyllo sheet on flat surface. Coat with cooking spray. Top with another sheet; coat. Continue to layer and coat until all are stacked.

4. Spoon granola mixture in narrow strip 1 inch from a long side of dough, leaving 1-inch border on either end. Fold both short sides over filling; roll up from long side into log. Place, seam side down, on prepared pan.

5. Bake in 350 degree F oven 35 to 40 minutes, until golden brown. Cool on pan on wire rack. Sprinkle with sugar and cinnamon. Slice and serve. Makes 8 servings.

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Wednesday, November 15, 2006

Famous Recipes - Need recipes

I need recipes for 1 or 2 persons. Thanks in advance. Val

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Famous Recipes - Pizza Casserole

Pizza Casserole Ingredients 1 tablespoon olive oil 1 medium-size onion, chopped 2 sweet yellow, red or green peppers, cut in large dice 2 medium-size zucchini, cut into rounds 2 cloves garlic, chopped 3 cans (14.5 ounces each) no-salt-added recipe-ready diced tomatoes, drained 5 fully cooked chicken sausages (about 12 ounces), sliced 1 teaspoon dried Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup grated Parmesan cheese 2 cups shredded mozzarella cheese 1 tube (11 ounces) refrigerated bread sticks

Directions 1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking dish. Heat oil in large skillet over medium-high heat. Add onion and peppers; cook 5 minutes. Add zucchini and garlic; cook 5 minutes, until barely tender.

2. Add tomatoes, sausage, Italian seasoning, salt and pepper; cook until somewhat dry, 5 to 7 minutes. Add 2 tablespoons Parmesan. Spoon half into prepared dish. Top with 1 cup mozzarella. Add remaining tomato mixture. Arrange bread sticks on top in lattice pattern, trimming to fit. Sprinkle with remaining Parmesan and mozzarella.

3. Bake in 350 degree F oven 25 minutes, until bread sticks are browned and filling is bubbly. Makes 8 servings.

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Famous Recipes - German Leipzig Vegetables

The name of this dish could be translated as "Leipzig Hodgepodge," and that aptly describes the assortment of vegetables. The choice of vegetables will vary according to the cook and the season, so please feel free to modify this recipe based on your preferences and the best produce available.

Leipzig Vegetables (Leipziger Allerlei)

3 carrots, thinly sliced 2-3 medium kohlrabi, peeled and cut into thin strips (julienne) 1/2 head cauliflower, cut into florets 1/2 lb (225 g) asparagus, cut into 2-inch (5 cm) pieces 1 cup (250 ml) fresh or frozen green peas 4 Tbs (60 ml) butter 3 Tbs (45 ml) all-purpose flour 1 onion, chopped 1/2 lb (225 g) mushrooms, sliced Salt and freshly ground pepper to taste Chopped parsley for garnish

Cook the carrots, kohlrabi, cauliflower, asparagus, and peas individually in about 3 cups (750 ml) of boiling salted water. As each is done, transfer to a bowl using a slotted spoon, reserving the water which will be used to make the sauce - the vegetables may all be transferred to the same bowl. Heat the butter in a pot large enough to hold all the vegetables over moderate heat. Stir in the flour and cook, stirring frequently, until it turns a deep chocolate brown. Add the onion and mushrooms and cook until the onions are tender but not brown, about 5 minutes. Add 1 cup (250 ml) of the cooking liquid and bring to a boil, stirring frequently, adding a little more liquid if necessary to make a thick, smooth sauce. Add the reserved vegetables, salt, and pepper and heat through. Garnish with chopped parsley. Serves 4 to 6.

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Stuffed Baked Potatoes

Stuffed Baked Potatoes (Diabetic Friendly) Yield: 8 servings INGREDIENTS - 4 medium baking potatoes - 1 cup chopped broccoli florets - 2/3 cup light sour cream - 1/4 cup 2% milk - 1/4 cup grated Parmesan cheese - 2 tablespoons chopped fresh dill (or 2 teaspoons dried) - 1/4 cup chopped green onions (about 2 medium) - 3 ounces smoked salmon, chopped DIRECTIONS Bake the potatoes for 1 hour or until easily pierced with a fork; let cool slightly. Meanwhile, in a saucepan of boiling water or in microwave, cook the broccoli for 1 minute or until tender-crisp. Drain and set aside. Cut potatoes in half lengthwise, and carefully scoop out flesh, leaving skins intact. Mash potato with sour cream and milk; stir in 2 tablespoons of the Parmesan, the dill, green onions, smoked salmon and broccoli. Spoon mixture back into potato skin shells; sprinkle with remaining 2 tablespoons Parmesan. Bake for 10 to 15 minutes, or until heated through.

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Tuesday, November 14, 2006

Famous Recipes - German Royal Soup

Its name translates as Royal Soup, but you could also call it cream of chicken soup. I chose this recipe for inclusion in this week's menu of German favorites not only because it is delicious, but because it's quick and easy too.

Royal Soup (Koniginsuppe)

4 Tbs (60 ml) butter 6 Tbs (90 ml) all-purpose flour 8 cups (2 L) hot chicken stock a grating of fresh nutmeg Salt and freshly ground pepper to taste 2 egg yolks 1 cup (250 ml) heavy cream, half-and-half, or milk 1/2 cup (125 ml) white wine

Heat the butter in a large heavy pot over moderate heat and stir in the flour. Cook, stirring frequently, until lightly browned, about 5 minutes. Add the stock, nutmeg, salt, and pepper, stirring to dissolve the flour mixture, and bring to a boil. Beat the egg yolks into the cream and add a little of the hot soup to the mixture. Remove the pot from the heat and stir the egg mixture into the soup - do not allow the soup to boil after this point because the egg yolks will curdle. Stir the wine into the soup and serve immediately. Serves 6 to 8.

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Famous Recipes - Ginger-Orange Cheesescake 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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Famous Recipes - Indian Summer Chicken

Indian Summer Chicken Ingredients 4 boneless, skinned chicken breast halves (about 1-1/4 pounds), thinly sliced across grain 1/4 cup all-purpose flour 4 tablespoons vegetable oil 1-1/4 cups reduced-sodium chicken broth 1/3 cup slivered almonds 1/4 cup golden raisins 2 teaspoons curry powder 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground hot red pepper 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 tablespoon finely chopped fresh ginger 1 large clove garlic, finely chopped 1/2 cup sour cream, at room temperature

Directions 1. Combine half of the chicken breasts with 2 tablespoons of the flour in a plastic or paper bag; seal and shake to coat the chicken.

2. Heat 1 tablespoon of the oil in a large heavy nonstick skillet over high heat. Add the floured chicken in a single layer; cook for about 2 minutes or until deep golden brown. Turn the chicken breasts over and cook for 1 minute more. Transfer the chicken to a plate.

3. Combine the remaining chicken breasts and remaining 2 tablespoons flour in the bag and shake to coat. Cook the chicken in 1 tablespoon of the oil as in Step 2.

4. Add 1/2 cup of the chicken broth to the skillet. Bring to boiling, scraping up any browned bits from the bottom of the skillet; cook until the mixture is reduced by about half, about 2 to 3 minutes. Pour the sauce over the chicken. Clean out the skillet with paper toweling.

5. Heat 1 tablespoon of the oil in the skillet over low heat. Add almonds; cook for 1 to 2 minutes or until toasted. Remove almonds; reserve.

6. Add raisins to the skillet; toss for 15 to 20 seconds or until lightly browned. Add to the chicken.

7. Stir together curry powder, cumin, cinnamon, red pepper, cloves and salt in small dish.

8. Heat remaining 1 tablespoon oil in skillet over medium heat. Add ginger and garlic; cook 10 seconds. Stir in spice mixture; cook for 10 seconds.

9. Pour 3/4 cup of broth into skillet. Bring to boiling, stirring. Add chicken and raisins; cook for 1 minute. Stir in the room-temperature sour cream; gently cook until chicken and sauce are heated through; do not let boil. Garnish chicken with toasted almonds. Makes 4 servings.

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Famous Recipes - German Sacher Cheese

You can serve this dish as a dip with chips or raw vegetables, or you can do as the Germans do and serve it with thinly sliced pumpernickel and gherkins.

Sacher Cheese (Sacherkase)

2 cups (500 ml) cottage cheese 1/4 lb (110 g) butter at room temperature 4 hard-cooked eggs 6 anchovies, mashed 1 onion, finely chopped 1 Tbs (15 ml) olive oil 1 Tbs (15 ml) German or Dijon mustard 1 Tbs (15 ml) paprika Salt to taste

If the cottage cheese is runny, drain it in a sieve until the excess liquid has been removed. Combine the cottage cheese, butter, the yolks of the hard-cooked eggs, and the remaining ingredients in a bowl and mash until smooth and thoroughly combined. Chop the egg whites and sprinkle them over the top of the cheese mixture to garnish. Serves 4 to 6.

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[World Famous Recipes] Please moderate: "Famous Recipes - Country Style Breakfast Casserole"

A new comment on the post #87 "Famous Recipes - Country Style Breakfast Casserole" is waiting for your approval http://www.worldfamousrecipes.org/2006/11/11/famous-recipes-country-style-breakfast-casserole/

Author : Morning Coffee (IP: 204.9.178.8 , tme-typepad-fw.sixapart.com) E-mail : URI : http://coffeeworks.blogs.com/coffee_and_tea/2006/11/carnival_of_the_1.html Whois : http://ws.arin.net/cgi-bin/whois.pl?queryinput=204.9.178.8 Comment: <strong>Carnival of the Recipes - Brekky/Brunch...</strong>

I wish I had known this was going to be a breakfast / brunch edition! That'll teach me to read my emails. Shoot! Slap me on the wrist and call me Frankie. This week's Carnival is hosted by Men in...

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[World Famous Recipes] Please moderate: "Famous Recipes - Country Style Breakfast Casserole"

A new comment on the post #87 "Famous Recipes - Country Style Breakfast Casserole" is waiting for your approval http://www.worldfamousrecipes.org/2006/11/11/famous-recipes-country-style-breakfast-casserole/

Author : Morning Coffee (IP: 204.9.178.8 , tme-typepad-fw.sixapart.com) E-mail : URI : http://coffeeworks.blogs.com/coffee_and_tea/2006/11/carnival_of_the_1.html Whois : http://ws.arin.net/cgi-bin/whois.pl?queryinput=204.9.178.8 Comment: <strong>Carnival of the Recipes - Brekky/Brunch...</strong>

I wish I had known this was going to be a breakfast / brunch edition! That'll teach me to read my emails. Shoot! Slap me on the wrist and call me Frankie. This week's Carnival is hosted by Men in...

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Monday, November 13, 2006

Minted Chocolate Freeze

Minted Chocolate Freeze 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup margarine, melted 1 oz. square unsweetened chocolate, melted 8 oz. pkg. Philadelphia Brand cream cheese 3/4 cup brown sugar, packed 1/4 tsp. peppermint extract 6 oz. pkg. semi-sweet chocolate pieces, melted 2 eggs, separated 1 cup heavy cream, whipped 1/2 cup chopped pecans Combine crumbs & sugar; stir in margarine & chocolate. Press onto bottom of 9" square pan; chill. Combine softened cream cheese, 1/2 cup sugar, & peppermint extract, mixing until well blended. Stir in chocolate & egg yolks. Beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar; fold in whipped cream & nuts. Freeze. Makes 8-10 Servings.

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Famous Recipes - Italian Burgers

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Italian Burgers On Garlic Toast Ingredients 1 package (20 ounces) Italian-style ground turkey (see Note, below) 1 package (11.25 ounces) frozen prepared garlic toast 1 container (15 ounces) prepared refrigerated garlic and herb marinara sauce 4 slices mozzarella cheese (about 6 ounces total)

Directions 1. Heat broiler. Lightly coat broiler-pan rack with nonstick vegetable-oil cooking spray.

2. Shape ground turkey into 4 burgers, 4-1/2 inches wide and 1/2 inch thick. Place on broiler-pan rack.

3. Broil 2 inches from heat 4 to 5 minutes. Turn burgers over and flatten with spatula; broil another 4 to 5 minutes or until internal temperature registers 160 degrees F on instant-read thermometer. Remove from broiler.

4. Meanwhile, place frozen garlic toast slices on large baking sheet.

5. Broil toast until lightly browned, 2 to 4 minutes per side.

6. Top each burger with 1/4 cup marinara sauce and 1 slice cheese. Broil burgers 4 to 6 inches from heat to melt cheese and heat sauce through, about 2 to 3 minutes.

7. Spoon any remaining marinara sauce over half the toast slices. Top each with burger and slice of toast. Serve warm. Makes 4 servings.

Note: If Italian-style ground turkey is unavailable, season a package of regular ground turkey with 1/2 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon black pepper.

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Famous Recipes - Cherry Baby Cakes

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Cherry Baby Cakes

Ingredients 2/3 cup cherry marmalade or cherry preserves 1-1/3 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1 egg 1/4 cup butter, softened 1 teaspoon vanilla 60 maraschino cherries with stems, drained Powdered Sugar Icing

Directions 1. Preheat oven to 350 degrees F. Line sixty 1-3/4-inch muffin cups with miniature paper bake cups*; set aside. Cut up any large pieces of fruit in cherry marmalade; set aside.

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, egg, butter, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each prepared muffin cup. Add 1/2 teaspoon cherry marmalade and top with 1/2 teaspoon additional batter.

3. Bake cupcakes about 12 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin pans on wire racks for 5 minutes. Remove cakes from pans. Cool completely on racks.

4. Pat cherries dry with paper towels. Spread each cake with about 1/2 teaspoon of Powdered Sugar Icing. Dip half of each cherry into remaining icing; place on top of cake. Makes about 60 cakes.

5. Powdered Sugar Icing: In a small bowl, combine 2-1/2 cups sifted powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, to make icing easy to spread.

6. Make-Ahead Tip: Prepare and bake mini cakes as directed; cool (do not ice). Place cakes in an airtight container and freeze for up to 3 months. Thaw cakes, covered, at room temperature. Spread with icing and add cherries as directed.

*Note: If you don’t have 1-3/4-inch muffin cups, line sixteen 2-1/2-inch muffin cups with paper bake cups. Prepare the batter as directed. Spoon 1 tablespoon of batter into each prepared muffin cup. Add 1 teaspoon marmalade and 1 tablespoon additional batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Spread with the icing and add cherries as directed. (You only need 16 cherries.)

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Famous Recipes - Salmon Spirals

*Salmon Spirals

*

Preparation time: 20 minutes Cooking time: 20 minutes Cost: Reasonable Difficulty: Very easy

*Chef's Note* *The bread must be fresh so that it can be rolled up easily without cracking.

*Ingredients for about 40 cookies * 250 g (9 oz.) fresh salmon filet, skin and bones removed ------------------------------ 500 ml (2 cups) vegetable broth ------------------------------ 125 g (4 oz.) smoked salmon, in pieces ------------------------------ About 6 drops of orange food coloring ------------------------------ Grated zest of half a lemon ------------------------------ 4 cloves of garlic ------------------------------ 300 g (10 oz.) butter ------------------------------ Pepper ------------------------------ 1 small loaf of sandwich bread (8 x 8 x 30 cm / 3" x 3" x 12")* ------------------------------ 30 g (1 oz.) dill, finely chopped

*Preparation*

1. Poach the salmon over low heat for 20 minutes in the simmering stock. Remove and cool. Pur�e with the smoked salmon. Set aside in the refrigerator. 2. To the salmon mixture, add the food coloring, lemon zest and pressed garlic. Melt the butter over very low heat and add it while warm (about 35° C/95° F) to the cold salmon, whisking to a mousse-like consistency. Season with pepper. 3. Cut the crusts off the bread and slice lengthwise into 7 to 8 mm (1/3") thick slices; spread with the salmon mixture, sprinkle with dill and roll up into a tight spiral. 4. Cut each roll into four slices.

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Sunday, November 12, 2006

Apricot Bread

Apricot Bread Directions: 1 Jar apricot bread mix 1/2 c. butter or margarine, softened 2 eggs , slightly beaten 1 1/4 c. milk 1 tsp. vanilla 1/2 c. chopped nuts 1/2 c. dried apricots, finely chopped 1/2 c. sugar 2 1/2 c. bisquick 1 tsp. baking powder 1/4 tsp. Salt Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions. See Below APRICOT BREAD Preheat the oven at 350* F. In a large bowl, place the Apricot Bread Mix. Make a well in the center. Mix wet ingredients and pour into dry mixture. Stir until mixture is blended.Spoon the batter into a large loaf pan that is well greased and with wax paper in the bottom. Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan on a wire rack before removing.

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Famous Recipes - Sausage, Apple, and Cheese Pie

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Sausage, Apple, and Cheese Pie Ingredients 3/4 pounds hot or sweet sausage, casings removed 2 large red onions, chopped (about 3 cups) 1 Granny Smith apple, peeled, cored and cut into 1/3-inch dice 2 tablespoons chopped fresh sage, plus whole leaves for garnish 1/2 cup apple cider 1 tablespoon cider vinegar Vegetable cooking spray, for pan 1 box (15 oz.) prepared piecrust sheets, thawed if frozen Flour, for dough 1-1/4 cups whole milk 5 large eggs 1/2 cup grated Gruyere cheese

Directions 1. Cook sausage in a large nonstick skillet over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).

2. Cook onion in reserved skillet over moderately high heat, seasoning with salt and pepper, stirring, until golden brown, about 8 minutes. Add apple and 1 tablespoon sage; cook, stirring, until apple is just softened, about 3 minutes. Stir in cider and vinegar; simmer until liquid is almost evaporated but mixture is not dry; about 1 minute. Transfer to a bowl and let cool to room temperature, about 20 minutes.

3. Meanwhile, preheat oven to 375 degree F and arrange rack in lower third of oven; lightly coat a 9-inch nonstick springform pan with cooking spray.

4. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 13-inch round and fit into prepared pan, slightly pleating sides. Prick bottom with a fork and freeze until firm, about 15 minutes. Roll out remaining piecrust as above, then, using a fluted pastry cutter, cut into 1/2-inch-wide strips; transfer to a cooking sheet and freeze until firm, about 15 minutes.

5. Line piecrust in springform pan with foil and fill with pie weights or dried beans. Bake until crust is pale golden and set, 12 to 15 minutes. Carefully remove foil and pie weights; transfer crust in pan to rack to cool.

6. meanwhile, whisk together milk and 4 eggs. Stir in sausage, onion mixture, remaining 1 tablespoon sage and the cheese.

7. Lightly beat remaining egg in a small bowl. Wrap outside of springform pan with foil to catch any leaks. Pour filling into crust and decoratively arrange enough pastry strips over top to form an open basket weave. Trim ends flush with edge of bottom crust and brush strips with beaten egg.

8. Bake pie in a baking pan in lower third of oven until top is golden brown and filling is set, 35 to 40 minutes. Remove pie from baking pan and cool on rack 20 minutes. Remove foil and sides of pan. Garnish pie with sage leaves and serve slightly warm or at room temperature. Makes 8 servings.

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Famous Recipes - Awesome Turkey and Asparagus Sandwich

Awesome Turkey and Asparagus Sandwich Source: Sara Lee [image: Awesome Turkey and Asparagus Sandwich]

Makes 1 sandwich

Start to Finish: 15 min.

Ingredients

- 3 cups water - 5 asparagus stalks, ends cut - 1 tablespoon Sara Lee Country Honey Mustard - 1 tablespoon mayonnaise - 2 slices Sara Lee Soft & Smooth(r) Whole Grain White Bread - 3 slices Sara Lee Golden Roasted Turkey Breast - 1 slice Sara Lee Baby Swiss Cheese

Directions

*1.* Boil water in a small saucepan.

*2.* Add asparagus and cook for 2 minutes.

*3.* Drain and rinse asparagus; set aside.

*4.* Mix mustard and mayonnaise together in a small bowl.

*5.* Spread mixture on both slices of bread.

*6.* Top bread with turkey, asparagus, and cheese. Makes 1 sandwich.

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Famous Recipes - Bruschetta

*Bruschetta* *You pronounce "brushetta", we say "brusketta"�* In Italian, the letters "ch" represent the sound "k." No matter how it's pronounced, bruschetta has been enjoyed by Italians for centuries. And while the "col pomodoro" version, made with tomatoes, is well-known outside of Italy, the term bruschetta refers specifically to toasted bread, rubbed with garlic and drizzled with olive oil. After that, it all depends on individual tastes and available ingredients. Are unexpected guests dropping by? Make up a platter of various kinds of bruschetta!

*Ingredients for 4 servings * *Basic recipe for 4* ------------------------------ 4 slices of crusty white bread (Italian-style or baguette) ------------------------------ 2 cloves of garlic, halved widthwise ------------------------------ 2 tbsp. extra-virgin olive oil ------------------------------ Salt and pepper ------------------------------ *Bruschetta col pomodoro* ------------------------------ Add 2 Italian tomatoes ------------------------------ *Bruschetta con basilico* ------------------------------ Add 4 basil leaves ------------------------------ *Bruschetta col salmone* ------------------------------ Add 100 g (3 1/2 oz.) smoked salmon ------------------------------ 2 finely chopped green onions *Basic method* Toast the bread under the broiler for a few seconds - it should be crispy. You can also toast it on the barbecue and prepare your appetizers outdoors without having to slip away from your guests. Rub the bread with the garlic clove; drizzle with olive oil. Season with salt and pepper and serve immediately.

*Chef's tip* Why is the garlic not rubbed onto the bread before it's toasted? Simply because we're looking for a more easily digestible and more subtly flavored result.

*"Col pomodoro" version - with tomatoes* Wash the tomatoes; blanch for 1 minute in boiling water; drain and remove the skin - this is the easiest way to peel a tomato quickly. Cut the tomato into small dice. Place the tomatoes onto the toasted bread that has been rubbed with garlic. Drizzle some olive oil over top, season with salt and pepper and serve immediately.

*"Col basilico" version - with basil* You can prepare the basil version starting with either the basic recipe or the tomato version. Finely snip the basil leaves using scissors. Place on toasted bread that has been rubbed with garlic, or on top of the tomatoes, depending on the version you choose. Drizzle some olive oil over top, season with salt and pepper, and serve immediately.

*"Col salmone" version* Place a few strips of smoked salmon onto toasted bread that has been rubbed with garlic; sprinkle with a few pieces of green onion; drizzle with olive oil, season with salt and pepper and serve immediately.

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Saturday, November 11, 2006

Famous Recipes - Some nice recipes for you

Table of Contents:

Southwestern Shrimp Cocktail Noodles ‘n Joe Casserole Fried Chicken w/Glaze Wild Rice-Pecan Patties Corned Beef BBQ Cheesy Tomatoes Spicy Cucumber Salad Baked Garlic-Mustard Chicken

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Southwestern Shrimp Cocktail

1 quart spicy tomato juice 2 lbs. small, cleaned and cooked shrimp 2 avocados, diced in 1/2 squares 2 jalapenos, seeded and chopped 1 tsp. celery seed 3-4 scallions sliced, white and green part

Combine all ingredients. Let marinate at least overnight. If you are on a picnic, feel free to serve in plastic glasses with a spoon. This can be served in margarita glasses. There is no wrong way to serve this!

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Noodles ‘n Joe Casserole Makes 6 servings

1 1/2 Lbs Lean Ground Beef 1 Large Onion, chopped 2 Cans (14.5 oz) Sloppy Joe Sauce 3 Cups Uncooked Macaroni Noodles 1/2 Cup Water 1 Cup Shredded Cheddar Cheese

Heat oven to 350 degrees. Prepare a 9 x 13-inch glass baking dish with nonstick cooking spray; set aside.

In skillet, brown beef and onion over medium heat 8 to 10 minutes or until beef cooked and broken into chunks; drain well. Stir in canned sauce, noodles and water; mix well. Transfer to prepared baking pan; cover with aluminum foil.

Bake at 350 degrees for 35 to 40 minutes or until noodles test tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 5 minutes before serving. _______________________________________

GUSSIE’S FRIED CHICKEN WITH PECAN-HONEY GLAZE

1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts 2 large eggs Salt and pepper Garlic powder Vegetable shortening or vegetable oil 2 cups self-rising flour 1 cup (2 sticks) butter 1/2 cup honey 1 cup coarsely chopped pecans Brown paper bag

Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter. To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle** the glaze over the hot fried chicken and serve. Serves 4. **I drizzled the warm glaze over the wings. Just enough sweet to "hit the spot"! _______________________________________

Wild Rice-Pecan Patties

2 cups cooked wild rice 1 cup soft bread crumbs (1 1/2 slices) 1/3 cup chopped pecans 1/2 teaspoon garlic powder 2 eggs 1 jar or can (2 1/2 ounces) mushroom pieces and stems, drained and finely chopped 1 jar (2 ounces) diced pimientos 2 tablespoons vegetable oil

1. Mix all ingredients except oil. 2. Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking rest of the patties

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Corned Beef BBQ

1 small can corned beef 1/2 c. chopped onion 1/2 c. chopped celery 1 c. water 1 c. catsup 1/4 c. Worcestershire sauce 2 tsp. vinegar 2 tsp. sugar

Combine all of the ingredients in a saucepan, cooking slowly until heated through. _______________________________________

Cheesy Tomatoes

5 Large ripe tomatoes 1/4 C. bread crumbs 1/4 C. sharp American cheese (shredded) parsley salt and pepper

Slice off top of tomatoes and cut zigzag edges around each of the tomatoes. Combine bread crumbs and cheese. Season tomatoes with salt and pepper, then sprinkle cheese and crumbs mixture. Top with parsley. Place tomatoes on foil on the grill; heat until warm and cheese begins to bubble. _______________________________________

Spicy Cucumber salad

1 large cucumber, peeled and sliced 1 TBL white vinegar 1 TBL sugar 2 tsp olive oil 1 tsp soy sauce 1/2 tsp hot sauce salt and pepper to taste

Combine all ingredients( except cucumber) and mix well. Add cucumber and toss to coat, chill.

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Baked Garlic-Mustard Chicken

2 boneless skinless chicken breasts 1 tablespoon Brummel & Brown or other soft margarine 3 cloves garlic -- minced 1 teaspoon granulated garlic 1 tablespoon dijon mustard -- Grey Poupon is great 1 teaspoon rosemary -- dried 3 tablespoons parmesan cheese -- grated

Mix together margarine, garlic, granulated garlic, and dijon mustard.

Wash and dry chicken breasts, place in baking dish.

Brush margarine/garlic/mustard mixture over chicken quite thickly. Sprinkle with rosemary. Top with parmessan cheese.

Bake at 350 for 45 minutes.

Description: "Tried & True! Man, oh man, oh man... this is delicious!"

Per Serving (excluding unknown items): 178 Calories; 5g Fat (24.8% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

And while you've still got your garlic butter/margarine out, give this a try. If you like, you can cut the fat a bit further by using "garlic olive oil" instead of butter or margarine. Yes, I confess, I LOVE garlic!

Baked Savory Yam Chips

1 medium yam -- peeled and sliced 1/4" thick 1 tablespoon Brummel & Brown 3 cloves garlic -- minced 1 teaspoon granulated garlic 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon dried thyme

Mix Brummel & Brown, minced garlic, and granulated garlic in microwave-safe bowl. Add olive oil, salt and pepper (I used kosher salt and fresh ground peppercorn mix). Melt in microwave (10-15 seconds) then stir to emulsify.

Place yam slices in bowl, add margarine mixture, and toss well.

Place slices so they're not touching on nonstick baking sheet. Spoon several pieces of garlic onto each chip from the margarine mixture.

Bake at 350 for approximately 1/2 hour total.

Desired result is crispy outside edges and tender inside. May need to turn with spatula halfway through cooking time.

Description: "A very good balance between sweet and savory!"

Per Serving (excluding unknown items): 162 Calories; 9g Fat (45.4% calories from fat); 2g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. _______________________________________

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Famous Recipes - Some fun desserts

Table of Contents:

Orange Dream Snack Cakes Caramel Apple Cheesecake Molasses Refrigerator Muffins Chocolate-Cherry Cobbler

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Orange Dream Snack Cakes

1 Pkg (8 oz) Cream Cheese, softened 1/2 Cup Shortening 1-2/3 Cup Sugar 2 Large Eggs 2-1/4 Cups All-purpose Flour 1 Tbs Baking Powder 1 tsp Salt 1 Cup Milk 1/4 Cup Orange Juice 1/2 Cup Nuts, chopped (I prefer cashews with this recipe) 2 Tbs Orange Zest

Preheat oven to 375 degrees. Grease and flour two 8-1/2-inch loaf pans; set aside.

In large mixing bowl, cream together cream cheese and shortening. Slowly add sugar, beating until well-blended and fluffy. Add eggs one at a time and beat well after each addition.

In a separate bowl combine flour, baking powder and salt; blend well. Combine orange juice and milk. Slowly add to creamed mixture alternately with milk/juice mixture but beginning and ending with flour mixture; mix well after each addition. Finally, stir in nuts and zest.

Pour batter into prepared loaf pans. Bake at 375 degrees for 55 minutes or until tests done with a wooden toothpick. _______________________________________

CARAMEL APPLE CHEESECAKE

1 (21-ounce) can apple pie filling 1 (9-inch) graham cracker crust 2 (8-ounce) packages cream cheese, at room temperature 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves, plus 2 tablespoons chopped pecans

Preheat the oven to 350 degrees F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cheesecake until ready to serve. _______________________________________

MOLASSES REFRIGERATOR MUFFINS

4 c Unbleached Flour, Sifted 2 ts Baking Soda 1 ts Salt 1 ts Ground Cinnamon 1 ts Ground Ginger 1/4 ts Ground Cloves 1/4 ts Ground Allspice 1/4 ts Ground Nutmeg 1 1/3 c Vegetable Shortening 1 c Sugar 4 ea Large Eggs, Slightly Beaten 1 c Molasses 1 c Butter Milk and/or Sour Milk 1 c Raisins

Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. _______________________________________

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Chocolate-Cherry Cobbler Two of our favorite flavors are combined into a quick-bake casserole dessert. Makes 6 servings

2 tablespoons packed brown sugar 2 tablespoons cornstarch 1 can (16 ounces) pitted red tart cherries packed in water, undrained 1/4 teaspoon almond extract 6 drops red food color 1/2 cup Gold Medal® all-purpose flour 1 tablespoon plus 1 teaspoon baking cocoa 1 tablespoon packed brown sugar 3/4 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons butter or margarine 1/3 cup low-fat milk 1 teaspoon vanilla

1 . Heat oven to 375F. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.

2 . Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture.

3 . Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm.

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Friday, November 10, 2006

Famous Recipes - Harvest Softies

Harvest Softies Ingredients Cookies: 1 McIntosh apple, peeled and cored 1/2 cup apple juice 1/2 cup (1 stick) unsalted butter, softened 1 cup packed light-brown sugar 1 egg 1/4 teaspoon cinnamon 2-1/2 cups self-rising flour Icing: 1 box (16 ounces) confectioners' sugar (4 cups) 1/3 cup apple juice Red and green food coloring, to decorate Directions 1. Cookies: Heat oven to 350 degrees F. Line 2 large baking sheets with nonstick foil. Grate apple into a bowl; add apple juice. 2. In a large bowl with a mixer, beat butter, sugar, egg and cinnamon until fluffy, about 2 minutes. With a spoon, stir in half the flour, the apple mixture, then remaining flour. 3. Drop 1/4-cupfuls of batter onto prepared sheets, 3 inches apart. Bake cookies at 350 degrees F for 17 minutes, until cookies are lightly browned. Remove to a rack; cool completely. Repeat. Makes about 17 cookies. 4. Icing: In medium-size bowl, blend confectioners' sugar and apple juice until smooth. Transfer 1/3 cup icing to a small bowl; tint red. Transfer 3 tablespoons icing to a second bowl; tint green. Ice cookies on flat sides with white icing (about 1 tablespoon per cookie); let dry slightly. Pipe apples on top of cookies with red and green icing. Decorate same day as serving; store in single layer.

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Famous Recipes - Split Pea Soup recipe

Split Pea Soup recipe 2 quarts water 1 pound green split peas 1 carrot, diced 1 medium onion, diced 1 medium stalk celery, diced 1 bay leaf 1/4 teaspoon thyme 1 teaspoon salt 1 dash pepper 1 pinch cayenne pepper

If desired, a ham bone and a small amount of cut-up ham can be added to this soup.

Put all ingredients in a large soup pot. Bring to a boil, and boil 15 minutes. Simmer, covered, until the peas are soft. If you do not add ham and wish a smooth soup, you may put small quantities in the blender and blend it to the texture you desire. This soup freezes well.

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Famous Recipes - Peruvian Veal with Carrots

This stew from high in the Andes is almost as good when made with beef or pork.

Peruvian Veal with Carrots (Ternera con Zanahorias)

2-3 lbs (900-1350 g) lean shoulder of veal, cut into 2-inch (5 cm) pieces A generous grating of fresh nutmeg Salt and freshly ground pepper to taste 2-4 cloves garlic, finely chopped 1 cup (250 ml) dry white wine 2 Tbs (30 ml) butter 1 onion, finely chopped 1 lb (450 g) carrots, thinly sliced About 1 cup (250 ml) beef stock

Season the veal with the nutmeg, salt, and pepper and place in a bowl with the garlic and white wine. Cover and marinate refrigerated for 3 to 4 hours, turning once or twice. Heat the butter in a large heavy pot over moderate heat and saute the onion and carrots until the onion is tender but not brown, about 5 minutes. Add the veal and marinade along with just enough beef stock to cover. Simmer covered over low heat until the veal is tender, about 1 1/2 hours. The carrots should be very soft, almost falling apart. Serves 4 to 6.

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Famous Recipes - Happy Luck Fortune Cookies -- with music

Happy Luck Fortune Cookies

Prepare fortunes by writing messages on about 20 strips of paper.

TIPS Make only two or three cookies at a time, because the cookies become stiff very quickly and when cooled are too brittle to bend into their familiar shape.

To form into the crescent shape, have a thin-edged bowl or pan on hand, along with a muffin pan.

To handle the hot cookies, wear white, cotton gloves.

Preheat the oven to 300F.

INGREDIENTS 8 oz . flour 2 tablespoons cornstarch 4 ounces sugar 1/2 teaspoons salt 2 egg whites 4 ounces vegetable oil 1 teaspoon water 2 teaspoons vanilla extract

DIRECTIONS

In a large bowl, Sift together the flour, cornstarch, sugar, and salt. Stir in the oil, egg whites, water, and vanilla. On a well-greased baking sheet, roll a very thin 4-inch circle of dough and bake for 15 minutes or until golden.

Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps:

1. Flip cookie onto cotton gloved hand. 2. Hold fortune in center of pliable cookie while folding cookie in half. 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie. 4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardens too quickly, put it back in the oven for about 1 minute.

Store in airtight container.

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Thursday, November 09, 2006

Famous Recipes - Greek Honey-Lemon Pork Chops

Greek Honey-Lemon Pork Chops Ingredients 2 tablespoons honey Finely grated zest of 1 lemon 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon chopped fresh mint OR: 1/2 teaspoon dried leaf mint, crushed 1/2 teaspoon salt 1/4 teaspoon ground hot red pepper 4 rib pork chops (about 1-3/4 pounds, 3/4 inch thick)

Directions 1. Whisk together honey, lemon zest and juice, olive oil, mint, salt and pepper in small glass measuring cup.

2. Place chops in glass baking dish. Pour marinade over; turn to coat. Cover; refrigerate at least 4 hours or overnight, turning occasionally.

3. Grill or broil 4 inches from heat 5 to 6 minutes per side or until cooked through. Serve with summer squash. Makes 4 servings.

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Famous Recipes - Barbecue Chicken Burger with Thai Spices, Green Chili Relish and Coconut-Lemongr

Barbecue Chicken Burger with Thai Spices, Green Chili Relish and Coconut-Lemongrass Chutney Barbecue Chicken Burger with Thai Spices, Green Chili Relish and Coconut-Lemongrass Chutney The ingredients in this Asian burger are typical of Thai cooking <http://home.ivillage.com/cooking/course/0,,7spds74b-3,00.html#> , giving it a sensual flavor and aroma, and they are all now easily accessible for the cook. When preparing the chili relish use a mild variety

[INGREDIENTS:]

1 tablespoon red curry paste (rempah) 2 sticks lemongrass, tough outer casing removed, very finely chopped 1/4 teaspoon turmeric 1-inch-piece ginger root, peeled, finely grated 1 pound ground chicken breast, well chilled 9 ounces ground pork, well chilled 3 kaffir lime leaves, finely chopped 2 tablespoons chopped fresh Thai basil (holy basil) 1 tablespoon chopped fresh cilantro 2 tablespoons fresh coconut milk Pinch each ground cumin and ground coriander Salt and freshly ground black pepper Vegetable oil for cooking

To serve: 4 burger buns, split 4 slices large tomato Green Chili Relish Coconut-Lemongrass Chutney

Green Chili Relish: Scant 1/2 cup rice wine vinegar 1/3 cup soft brown sugar 1/2 cup raisins, soaked in water for 15 minutes, then drained 2 shallots, finely chopped 2 green bell peppers, deseeded, chopped 5 ounces mild green chilies, deseeded, finely chopped (Dutch lombok variety) 1/2 tablespoon chopped ginger root 1 garlic clove, crushed 1 teaspoon nam pla (fish <http://home.ivillage.com/cooking/recipes/display/0,,7t0491s8,00.html#> sauce)

Coconut-Lemongrass Chutney 9 ounces red cherry tomatoes 3 tablespoons honey Juice of 3 limes 1 fresh coconut, outer shell removed, coarsely grated 2 tablespoons unsalted peanuts 1 small green chili, deseeded, finely chopped 1 tablespoon chopped pickled pink ginger 2 sticks lemongrass, outer casing removed, finely chopped 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon coarsely chopped fresh mint

[DIRECTIONS:] Make the Coconut-Lemongrass Chutney: Cut the cherry tomatoes in half, and place in a bowl, add the honey and lime juice, leave for 30 minutes to release their juices.

Add the remaining ingredients, toss well together, leave to marinate for a further 2 hours before use.

Make the Green Chili Relish: Place the vinegar and sugar in a small pan and bring to a boil. Add the raisins and cook to a light caramel; the liquid should be syrupy.

Stir in the shallots, green bell pepper, chilies, ginger and garlic. Cook for 3 to 4 minutes, add the fish sauce, then remove from the heat and leave to cool.

Place in a blender, mix to a coarse puree, serve chilled.

Make the Burgers: 1. In a bowl mix together the curry paste, lemongrass, turmeric and ginger. Add the ground meats and mix well with wet hands to bring all the ingredients together. 2. Add the lime leaves, fresh herbs, coconut milk, ground spices and seasoning. Bring together again, but do not overwork. Place in the refrigerator to chill. 3. With wet hands, shape into 4 evenly sized burgers. Heat a pan grill. 4. Brush the burgers with a little oil, place on the grill, and cook for 6 to 8 minutes until golden and cooked, turning them regularly. 5. Toast the burger buns, spread the bottom buns liberally with the Green Chili Relish, and top each with a slice of large tomato. 6. Place the burgers on top and garnish with the Coconut-Lemongrass Chutney; close with the lid and serve.

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Famous Recipes - Lefse (Norwegian Potato Flatbread)

*Lefse (Norwegian Potato Flatbread)*

5 well packed cups cooked, riced potatoes 4 Tbsp shortening 1 tsp salt 1 tsp sugar 1 1/2 cups flour 1/4 cup cream

Mix ingredients thoroughly. Gather into roll. Chill. Divide into 1/3 cup balls. Ron a floured surface, roll each part into very thin 14 inch rounds using a grooved lefse rolling pin which will make for thinner lefse. Using a lefse stick to transfer the round to an ungreased lefse griddle. Cook 1-2 minutes until brown on one side and flip using the lefse stick. Cook briefly on second side until browned. Cool between towels so it does not dry out.

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Famous Recipes - Apple Dumplings w/Cranberry Filling

Baked Apple Dumplings With Cranberry Filling

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Ingredients 1/2 cup sour cream 1/2 cup packed brown sugar 1/3 cup dried cranberries 1/2 teaspoon grated orange rind 6 medium-size Golden Delicious apples (about 2 pounds) 1 Double-Crust Pie Pastry (recipe follows) 1/4 cup milk 6 teaspoons granulated sugar

Directions 1. Heat oven to 425 degrees F. Combine sour cream, sugar, cranberries and rind.

2. Core apples, making a hole with 1-1/4-inch diameter. Do not cut through bottom; do not peel.

3. Divide pastry into 6 equal pieces. On a well-floured board, roll out one piece into 9-inch square. Lightly brush dough with water. Set apple in center of dough. Fill with sour cream mixture.

4. Gather up corners of pastry and bring together at top, forming decorative twist; cut off excess pastry and reserve. Press pastry to smoothly encase apple. Pinch each of the 4 flaps of excess dough to seal. Trim to 1/2-inch width, following curve of apple; reserve excess pastry. Press seams against apple. Refrigerate while wrapping remaining apples.

5. Brush a dumpling with milk. Sprinkle with 1 teaspoon sugar. Set on baking sheet. Repeat with remaining dumplings. Place 2 inches apart on sheet. Prick dough in several places with fork, not piercing apple skin.

6. If desired, roll out excess dough. Cut out decorative leaves. Attach to dumplings with water.

7. Bake in 425 degree F oven for 30 minutes or until apples are tender and pastry is golden brown. Serve warm. Makes 6 servings.

Double-Crust Pie Pastry: Stir together 2-1/2 cups all-purpose flour and 1 teaspoon salt in medium-size bowl. Cut in 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces and 1/2 cup solid vegetable shortening, chilled with a pastry blender until the mixture resembles coarse meal. Sprinkle 6 to 8 tablespoons cold water, 1 tablespoon at time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together.

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Famous Recipes - Venezuelan Spinach with Anchovies

If you are one of those people who hates anchovies because you've only had them on pizza, you really should give them another try. In this dish they add a salty complexity of flavor to the bland greens.

Venezuelan Spinach with Anchovies (Espinacas con Anchoas)

2 Tbs (30 ml) olive oil 2 lbs (900 g) spinach or Swiss chard, washed and trimmed 1 2-oz (56 g) can anchovies, drained and mashed Freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and add the spinach, turning it as it cooks down. Add the anchovies and pepper and cook, stirring frequently, for about 3 minutes. Serves 4 to 6.

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Famous Recipes - Golden Chicken Chili

_______________________________________

Golden Chicken Chili Ingredients 2 cups Great Northern dried beans 3 cups boiling water 2 onions, chopped 2 cloves garlic, finely chopped 3 pickled jalapeno peppers, seeded, deribbed and chopped* 1 tablespoon ground cumin 1 teaspoon ground chili powder 1-1/2 pounds boneless, skinned chicken breasts, cut into 1-inch pieces 1 pound summer squash 1 can (15 ounces) hominy OR: corn, drained 1/2 cup reduced-fat sour cream, plus more for garnish 2-1/4 teaspoons salt 1 tablespoon fresh lime juice 1/4 cup chopped cilantro leaves, plus leaves for garnish 2 plum tomatoes, chopped

Directions 1. Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

2. Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed. Cut crosswise into 3/4-inch pieces. Add to pot.

3. Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

4. Spoon into bowls. Garnish with sour cream, chopped tomato and cilantro leaves. Makes 8 servings.

Conventional Cooking: Soak beans overnight; rinse and drain. Cook according to package directions; reserve 1 cup cooking liquid; drain beans. Heat 2 tablespoons oil in Dutch oven. Add onion; cook, covered, 10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash, hominy, beans. Add 1 cup bean liquid. Simmer, covered, 12 minutes. Stir in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream, lime juice, cilantro.

*Note: For a spicy-hot chili, do not remove seeds and ribs from peppers.

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Tuesday, November 07, 2006

Famous Recipes - World's Best Clam Chowder recipe

World's Best Clam Chowder recipe 2 (6 1/2 ounce cans) clams 1 cup chopped onions 1 cup chopped celery 3 cup diced potatoes 1/4 cup butter 1/4 cup flour 2 cups half-and-half cream 2 cups milk 1 1/2 teaspoons salt 1/2 teaspoon granulated sugar 1/2 teaspoon vinegar

Drain juice from clams and pour over potatoes. Add enough water to cover. Cook for about 10 minutes then add sugar, vinegar, and salt. Cook until potatoes are tender.

Melt butter, sauté celery and onions; then add flour and blend. Add half and half and milk stirring constantly. Add potatoes (do not drain) and mix thoroughly. Add clams. Garnish with crisp bacon.

Serve steaming hot with your favorite bread.

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Famous Recipes - Poor Man's Biscuits and Gravy recipe

Poor Man's Biscuits and Gravy recipe 6 boiled eggs, peeled and diced 1 pound bacon About 1/2 gallon milk Flour Salt and pepper

Fry bacon until crispy and save drippings. Crumble and set aside.

Place drippings in a 6-quart pan over medium-high heat. Stir in and brown flour, adding enough to absorb drippings. Add about 1/2 gallon of milk and bring to a boil. Reduce heat and, while gravy is thickening, add diced eggs and crumbled bacon. Season to taste (we like lots of pepper). Serve over split biscuits.

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Famous Recipes - Toffee Apple Breakfast Pudding

Toffee Apple Breakfast Pudding

1 loaf Rhodes Frozen Bread Dough, baked and cubed (day old) 2 medium size Granny Smith apples, peeled and chopped 8 ounces cream cheese, softened 1 cup packed brown sugar 1 3/4 cups milk, divided 1 teaspoon almond flavoring 1/2 cup toffee bits 5 eggs

Place half of the bread cubes in a sprayed 9 x 13-inch baking dish. Top with apples. Combine the cream cheese, brown sugar, 1/4 cup milk and almond flavoring until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes.

Combine the eggs and remaining milk and pour over bread. Cover and refrigerate overnight or at least 4 hours.

Remove from refrigerator 30 minutes before baking.

Bake at 350 degrees F for 45-55 minutes. Cover with foil last 10 minutes of baking if needed to prevent over browning.

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Famous Recipes - Puerto Rican Green Plantain Soup

Plantain soups of many descriptions are found all over Latin America. Be sure to use only the unripe green plantains for this quick and easy soup.

Puerto Rican Green Plantain Soup (Sopa de Platano Verde)

1 green plantain, peeled and grated 6 cups (1.5 L) chicken or beef stock Salt and freshly ground pepper to taste

Combine all the ingredients in a pot and bring to a boil over moderate heat. Simmer covered for 10 minutes. Serves 4 to 6.

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Famous Recipes - Taco Pizza recipe

Taco Pizza recipe 1 loaf frozen white bread dough 1 pound hamburger 1 package taco seasoning 1 onion 1 tomato, diced 1 cup sour cream 1/3 cup mayonnaise 1 cup shredded Cheddar cheese

Let dough thaw all day in a covered, greased 13 x 9-inch pan.

Cook hamburger, onion and taco seasoning according to directions on taco package.

Pat dough evenly in baking pan, then bake at 375 degrees F for 10 minutes.

Place hamburger mix on top of baked dough. Top with diced tomatoes, then combine sour cream and mayonnaise and spread it over the tomatoes. Sprinkle Cheddar cheese on top. Bake at 375 degrees F for 20 minutes.

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Monday, November 06, 2006

Famous Recipes - Acorn Squash Shepherd's Pie

Acorn Squash Shepherd's Pie Ingredients 1 tablespoon olive oil, plus additional for pan 3 (1 lb. each) acorn squash, halved and seeded 1 pound boneless lamb stewing meat (such as shoulder or leg), fat trimmed, cut into 1/2-inch cubes 1/2 tablespoon unsalted butter 1/2 pound frozen pearl onions, thawed and patted dry 1 large parsnip (6 oz.), peeled and cut into 1/3-inch dice 1 large turnip (6 oz.), peeled and cut into 1/3-inch dice 2-1/2 teaspoons chopped fresh thyme 2 tablespoons all-purpose flour 1/4 cup dry white wine 1 cup reduced-sodium beef broth 1 tablespoon finely grated Parmigiano-Reggiano

Directions 1. Preheat oven to 375 degree F and arrange rack in middle of oven; lightly brush a baking sheet with oil. Place squash, cut side down, on prepared sheet. Bake until just tender but not falling apart, about 25 minutes. Turn squash over and transfer, on sheet, to rack to cool.

2. Meanwhile, rinse lamb and pat dry. Heat oil in a large nonstick skillet over moderately high heat and brown lamb, seasoning with salt and pepper, turning occasionally, about 5 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).

3. Add butter, onions, parsnip, turnip, and thyme to skillet; cook over moderately high heat, stirring, until golden brown and softened, about 4 minutes. Sprinkle flour over vegetables and cook, stirring constantly, 1 minute. Add wine and simmer, stirring until evaporated, about 1 minute. Add broth and cook, stirring, until liquid is reduced and slightly thickened, about 4 minutes. Remove pan from heat and stir in lamb, for filling. (Can be made ahead. Cool and freeze in an airtight container up to 1 week. Reheat in a heavy saucepan over moderate heat, stirring, until hot, about 20 minutes.)

4. Scoop out squash from shells into a bowl, keeping shells intact. Mash squash with a fork; salt and pepper to taste.

5. Spoon filling into each squash shell and top with squash, spreading evenly. Bake until hot, about 15 minutes. Top with cheese. Makes 6 servings.

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Famous Recipes - Coconut Pound Cake

Coconut Pound Cake Ingredients 2 cups cake flour (not self-rising) 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1-1/2 cups sugar 2 teaspoons grated orange rind 6 eggs 1 package (7 ounces) sweetened flaked coconut

Directions 1. Heat oven to 325 degrees F. Generously coat 10-inch Bundt pan with nonstick cooking spray.

2. Sift together flour, baking powder and salt into medium-size bowl.

3. Beat butter on high speed in large bowl until light. Add sugar and continue beating until very light and creamy, about 3 minutes. Add orange rind. Beat in eggs, one at a time. By hand, stir in coconut, then flour mixture in 2 batches; mix just until flour is incorporated. Do not over mix. Scrape into prepared pan.

4. Bake in 325 degree F oven until wooden pick inserted in center of pound cake comes out clean, about 1 hour. Makes 12 servings.

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Famous Recipes - Colombian Fried Cassava

Whether you call it cassava, yuca, manioc, or aipim, the tuberous root of the Manihot utilissima is a staple crop throughout much of the world. It is now available in most American supermarkets and deserves more attention than it gets here. These crispy fritters are often served with drinks in Colombia and are usually eaten as finger food.

Colombian Fried Cassava (Yuca Frita)

1 lb (450 g) cassava (yuca) peeled Vegetable oil or lard for frying Salt to taste

Cut the cassava into 1-inch (2 cm) pieces and boil in salted water until tender, about 20 minutes. Drain and pat dry with paper towels - some of them will probably break into smaller pieces, but that isn't a problem. Heat about 1 inch (2 cm) of oil in a large skillet over high heat until the surface shimmers. Fry the cassava until crisp and golden brown on all sides, about 5 minutes. Drain on paper towels and salt generously. Serves 4 to 6.

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Sunday, November 05, 2006

Famous Recipes - Marshmallow Slice

Marshmallow Slice

3 Weetbix [breakfast cereal ] 1/2 cup brown sugar 1 cup coconut 1/4 lb butter or margarine 3/4 cup self-raising flour

Mix all together. Place into a slab pan. Bake in mod oven 15-20 minutes.

Topping

1cup sugar 1 cup water 2 tablespoons gelatine.

Boil together for 5 minutes, cool, beat and add vanilla and cochineal. [Red food colouring ].

When base is cool spread marshmallow on top. Let set a little while before serving. Cut into squares.

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Famous Recipes - Chicken Sausage Farfalle

Chicken Sausage Farfalle 40 min 40 min prep Change to: servings US Metric 10 chicken sausages, if you can't find the other (Asiago, spinach and chicken sausage from Sam's Club) or Italian sausages, if you can't find the other 1 1/2 large onions, diced 6 fresh garlic cloves, crushed 2 large tomatoes, diced 16 ounces farfalle pasta 2 ounces fresh basil 4 ounces of kraft shredded parmesan cheese, romano and Asiago cheeses (if you can find all in one, otherwise use what you have) 1 quart half-and-half cream Spices garlic salt shallot salt (Penzey's) roasted garlic seasoning (Tones Brand) red pepper flakes black pepper

1. Slice and Fry Sausage in the listed spices, as much as you like. 2. Cook noodles until el dente. 3. Fry onions and garlic, with some of the above spices in olive oil until onions are just translucent. 4. Turn off onions and gently mix in tomatoes. You do not want to cook the tomatoes. 5. Mix together the sausage, onion mixture, cheese(s), basil,cream and noodles. Cook gently over med high heat. You may not want to add all the cream at once. Cook for a little and then adjust the amount of cream to your liking. 6. Adjust the spices and add more as you need it. serve and enjoy.

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Famous Recipes - New York Push Cart Onion Sauce recipe

New York Push Cart Onion Sauce recipe This is a great sauce for hot dogs!

2 onions, sliced 1/4-inch thick 2 tablespoons extra-virgin olive oil 1/4 cup ketchup Pinch of cinnamon and chili powder Dash of hot sauce and salt 1 cup water

Sauté the onions for about 7 minutes. Add the ketchup, cinnamon, chili powder, salt and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for at least 10 minutes. The longer it simmers, the thicker it gets.

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Famous Recipes - Slow Roasted Salmon recipe

Slow Roasted Salmon recipe Makes 6 servings

3 tablespoons fruity extra-virgin olive oil 6 (1/2 inch thick) fillets of salmon, skin on Salt and freshly ground pepper 1/2 cup chopped fresh herbs of your choice, such as tarragon, parsley or chives 2 tablespoons finely grated lemon peel (yellow part only)

Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh.

Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature.

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Famous Recipes - Santa Fe Chicken recipe

Santa Fe Chicken recipe 1 (15 ounce) can black beans, rinsed and drained 2 (16 ounce) cans whole kernel corn, drained 1 cup bottled thick and chunky salsa 5 or 6 skinless boneless chicken breasts 8 ounces cream cheese 1 cup shredded Cheddar cheese

In a 3 1/2- or 4-quart crock pot, mix together the beans, corn and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

Remove the chicken and cut into bite-size pieces. Return chicken pieces to the crock pot. Add the cream cheese (cut into cubes to melt faster), and turn crock pot to HIGH. Heat until cream cheese melts and blends into sauce.

Serve over rice. Top with shredded cheese.

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Famous Recipes - Fried Oysters recipe

Fried Oysters recipe 1 1/2 pints fresh oysters 1 cup yellow cornmeal 2 teaspoons salt 1 tablespoon flour 3/4 teaspoon black pepper 1/8 teaspoon cayenne Vegetable oil (for frying)

Drain oysters thoroughly in colander. Combine corn meal, salt, flour, black pepper and cayenne in a small bowl. Roll oysters in meal a few at a time, coating evenly. Fry a few at a time in deep oil heated to 375 degrees F. Fry about 2 minutes or just until light brown. Drain on paper towels. Keep warm in 200 degrees F oven until all oysters are fried.

Serve with cocktail sauce.

Yields 4 servings.

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Saturday, November 04, 2006

Famous Recipes - BLT Rigatoni

BLT Rigatoni From Every Day with Rachael Ray August-September 2006

4 SERVINGS PREP TIME: 20 min; COOK TIME: 30 min

[image: BLT Rigatoni]

[image: Ingredients]

1/4 pound pancetta or bacon, cut into 1/8-inch-thick slices 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 3 garlic cloves, finely chopped 1/2 cup dry white wine 4 ripe tomatoes, cored and cut into a large dice Coarse salt and freshly ground pepper 3/4 pound rigatoni, cooked until al dente 1/4 cup chopped fresh basil 1 bunch arugula (about 2 cups), tough stems removed, leaves coarsely chopped 3/4 cup freshly grated parmesan cheese

1. In a medium skillet, cook the pancetta over medium heat until crisp, about 6 minutes. Drain on paper towels and coarsely chop. 2. In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the wine, bring to a simmer and cook for 1 minute. Add the tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes. 3. In a large bowl, combine the cooked rigatoni with the sauce. Add the pancetta, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

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Famous Recipes - Cottage Fried Potatoed

_______________________________________

Cottage Fried Potatoes Ingredients 3 tablespoons margarine or butter 3 medium potatoes (1 pound), thinly sliced 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1 small onion, thinly sliced and separated into rings

Directions In a large skillet melt margarine or butter. (If necessary, add additional margarine during cooking.) Layer potatoes into skillet. Sprinkle with salt, garlic powder, and pepper. Cook, covered, over medium heat for 8 minutes. Add onion rings. Cook, uncovered, for 8 to 10 minutes more or till potatoes are tender and browned, turning frequently. Makes 4 servings

Baked Parmesan Cottage Potatoes: Prepare as above, except arrange potatoes and onion in a thin layer in a greased 15x10x1-inch baking pan. Melt margarine or butter; drizzle over potatoes. Omit salt. Combine garlic powder, pepper, and 1/4 cup grated Parmesan cheese; sprinkle over the potatoes. Bake in a 450 degree oven about 25 minutes or till browned. Nutrition Facts per serving (w/cheese): 225 cal., 11 g total fat (3 g sat. fat).

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Re: Famous Recipes - Fried Green Tomatoes

Thanks a whole bunch pickled peppers... Regards, Tom

IBPLS@aol.com wrote: In a message dated 11/3/2006 7:43:10 A.M. Central Standard Time, tomandbobbyciesla@yahoo.com writes:

Does anyone have a recipe for deep fried dill picles? I had them while in Mobile, Alabama and haven't had much success on recreating the recipe...

I've used this recipe and found them to be really good. Might not be exactly what you're looking for, but might be of some help. I found it on Allrecipes.com.

Deep Fried Dill Pickles

Original recipe yield: 12 servings PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min

* 2 eggs * 1 cup buttermilk * 1 tablespoon Worcestershire sauce * 1/2 teaspoon vinegar-based hot pepper sauce * 3/4 teaspoon cayenne pepper * 1/4 teaspoon seasoning salt * 1/4 teaspoon garlic powder * 1 cup cornmeal * 2 1/4 cups all-purpose flour * 1 teaspoon salt * 3/4 teaspoon ground black pepper * 1 (32 ounce) jar dill pickle slices * 1 cup vegetable oil for deep frying * salt and pepper to taste 1. In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. 2. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper. 3. Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

4. Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste

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Quotes Chicken Recipes

Friday, November 03, 2006

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

Baked Apples with Raisin-Nut Stuffing and Caramel Sauce 8 large apples, such as Gala or Granny Smith 1/2 cup raisins 1 cup chopped walnuts 2 tablespoons brown sugar 4 tablespoons softened butter 1 1/2 cups water or apple cider for cooking the apples fresh mint, for garnish Caramel Sauce 1/2 cup sugar 1 cup hot water 1. Preheat the oven to 350°F. 2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler. 3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple. 4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through. For the caramel sauce: 5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes. 6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools. 7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint. Serving Size: 1 apple with sauce

Quotes Chicken Recipes

Famous Recipes - Some nice recipes for you

Table of Contents:

Spicy Beef and Chips Harvard Beets Pizza Baguette Tater Tot Casserole Stuffed Baked Potatoes Mexican Style Crunchy Baked Chicken Chunks Carrot Burgers Puerto Rican Pork & Beans

------------------------------------------------------------------------------------------------------------------ SPICY BEEF & CHIPS

1 lb lean ground beef 1/2 cup chopped onion 1 clove garlic, minced 8 oz tomato sauce 1/4 cup ketchup 1 tsp sugar 3/4 tsp crushed dried oregano 8 oz cream cheese, softened 1/3 cup grated Parmesan Corn chips or tortilla chips

Cook beef, onion, and garlic until meat is browned and onion is tender; drain well. Return meat to skillet and add tomato sauce, ketchup, sugar and oregano. Cover and simmer for 10 minutes. Remove from heat; add cheeses. Stir until cream cheese melts. Serve over chips. Makes about 3 cups of beef mixture, or serves 4 to 6. _______________________________________

Harvard Beets

1/2 cup sugar 1 TBL cornstarch 1/4 cup cider vinegar 2 cans (16 oz each) beets, drained 2 TBL butter or margarine.

In medium saucepan, mix sugar, cornstarch, 1/2 cup water and the vinegar until blended. Bring to boiling, stirring constantly; simmer 5 minutes. Stir in beets, cover and let stand 30 minutes. Just before serving, bring beet mixture to boiling, stir in butter, salt and pepper. Makes 6 servings.

_______________________________________

pizza baguette

ingredients -1/2 piece of baguette -1/2 piece of red pepper -1/2 piece of green pepper -1/2 cup of corns -1/2 cup of hams -some of pizza cheese -mayonnaise -ground pepper -tomato ketchup -tomato sauce -some of salt

directions 1) cut the baguette in half and cut all vegetables in small.

2) put the mayonnaise, salt, ground pepper on the vegetables and mix them.

3) spread tomato sauce on the bread and put the mixed vegetables on it.

4) place cheese on the bread and toast it in the oven for 5minutes.

nutrition facts per serving -calories 408 -calcium 700mg -carbohydrate 44 -protein 11 -fat 40 _______________________________________

Tater Tot Casserole

1/2 cup chopped onion 1/3 cup sliced celery 1 lb ground chuck 1/2 tsp salt 1/4 tsp pepper 1 can cream of celery soup, undiluted 16 oz frozen tater tots 1 cup shredded cheddar cheese

Preheat oven to 400F. Grease a 12x8” baking dish.

In a skillet, cook onion, celery, and ground beef until meat is brown and vegetables are tender. Drain. Stir in salt and pepper.

Spoon mixture into prepared baking dish. Spread soup over meat mixture. Top with frozen potatoes. Bake for 40 minutes or until bubbly. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts, about 5 minutes. _______________________________________

Stuffed Baked Potatoes Mexican Style

Ingredients: 4 (10 - 12 oz.) baking potatoes 1-1/4 cup green chili sauce 2 boneless, skinless chicken breasts cut into really thin strips 1 small red onion, chopped 2 cloves garlic, chopped fine 2 Tbsp. olive oil 1/2 cup red and green bell pepper mixed, thin strips 1/2 cup frozen corn 1/2 cup sour cream 1/2 cup guacamole 1/4 cup black olives, sliced 1/2 cup shredded cheddar cheese corn chips

Directions: Bake potatoes at 375º F. for 1 hour. In large skillet cook chicken, onions, and garlic in oil about 5 minutes. Add 1 cup chili sauce cook another 8 minutes, stirring often. Add peppers and remaining, chili sauce, and cook until heated. Cut top of potato down center and across middle, push together to form well. Spoon 1/4 of chicken mixture on potato. Garnish with sour cream, guacamole, cheese, and olives. Serve with corn chips. Makes 4 servings.

_______________________________________

Crunchy Baked Chicken Chunks Serves 4 - 6

1 Medium Bag Potato Chips 1/4 tsp Cayenne 1/4 tsp Salt 2 Large Eggs 2 Lbs Chicken Breasts, boneless & skinless

Dipping Sauces: 1/2 Cup Sweet Chili Sauce (store-bought) 1 Tub (8 oz) Sour Cream 1/2 Cup Salsa 1/2 Cup Mustard

Preheat oven to 450. Spray cookie sheet with nonstick cooking spray; set aside.

Crush half the potato chips finely with a rolling pin and the rest into very small pieces. Stir in cayenne and salt. Whisk eggs together.

Wash chicken and cut into 1-1/2-inch chunks. Dip chicken pieces into egg, then firmly press into potato chips and place in one layer on cookie sheet.

Bake 10 minutes at 450 degrees or until done.

Sauces: Pour chili sauce in a dipping bowl; divide the sour cream into 2 other bowls. Stir the mustard into one and salsa in the other. Serve with chicken chunks. _______________________________________

Carrot Burgers

1 lb. ground beef 2 carrots, finely grated (not baby carrots) 1/2 c. shredded Cheddar cheese

In a large bowl, combine all of the ingredients. Form into patties and cook, using your favorite method. Sever plain or on hamburger rolls with favorite condiments. _______________________________________

Puerto Rican Pork and Beans

Buy the meatiest, leanest country-style spareribs you can find. Note that the cilantro stems are cooked with the beans to give them an unusual and definitive flavor, and then the leaves are added at the end.

We particularly like the flavor of cilantro, but if you object to it’s taste, omit it from the recipe.

1 tablespoon canola oil 4 country-style pork loin spareribs (about 1-1/2 pounds) 4 cups cold water 1 medium carrot, peeled and cut into ½-inch cubs (about ½ cup) 2 medium onions (about 10 ounces total), peeled and cut into 1/2-inch cubes (2 cups) 6 cloves garlic, peeled, crushed, and chopped (about 1 tablespoon) 3 bay leaves 1 teaspoon dried oregano 1 can (1 pound) whole tomatoes 1 small jalapeno pepper, chopped (about 2 teaspoons) 2 teaspoons salt 1 pound dried red kidney beans, sorted to remove any stones and washed 1 bunch cilantro, stems and leaves chopped separately (1/4 cup chopped stems, 2 teaspoons chopped leaves)

Heat oil in a sturdy saucepan. When it’s hot, add the pork in one layer and cook it over medium heat for about 30 minutes, turning it until it is brown on all sides.

Add the remaining ingredients except then chopped cilantro leaves. Bring to a boil, reduce heat to low, cover, and simmer gently for 1-1/4 to 2 hours, until the meat is tender.

Divide amount four individual plates, sprinkle with the chopped cilantro leaves, and serve. Yield: 4 servings _______________________________________

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Quotes Chicken Recipes

Famous Recipes - Spiced Green Tea

The reputed health benefits of green tea have made it a popular drink these days. If you are among the people who prefer soy milk to the real thing, you can substitute it in this recipe with excellent results.

Spiced Green Tea

2 cups (500 ml) milk 2 cups (500 ml) water 1/2 cup (125 ml) brown sugar 1 tsp (5 ml) ground cinnamon 1/2 tsp (2 ml) ground ginger 4 bags green tea

In a medium saucepan over moderate heat, heat the water and milk until they just begin to gently boil. Stir in the remaining ingredients, reduce the heat to low, and simmer for about 3 minutes. Remove the tea bags and serve. Serves 4.

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Famous Recipes - Some great desserts

Table of Contents:

Applesauce Cupcakes Harvest Pumpkin Cake Orange Tapioca Pudding Chocolate Revel Bars

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APPLESAUCE CUPCAKES

1 egg 2 cups all-purpose flour 1/2 tsp ground cloves 1/4 tsp salt 1 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1 1/2 sticks butter, melted 1 tsp vanilla extract 1 cup chopped pecans (I toasted mine) 1 1/2 cups sugar 1 cup raisins 1 1/2 cups hot applesauce with 2 tsp baking soda added

Preheat oven to 350*F. Mix all ingredients except applesauce in a large bowl, using a spoon NOT a mixer. Lastly, add hot applesauce and baking soda. Pour batter into paper-cup lined muffin tins. Bake for 25 minutes or until tests done. Makes approx. 2 dozen. (I got 22 out of my cooking.) If you want a frosting/icing, I would use 1 1/2 cups powdered sugar and 3-4 Tbsp apple juice combined. I liked the cupcakes fine without any glaze/frosting. _______________________________________

Harvest Pumpkin cake

Servings: 12

3 1/2 cup Flour 1 tsp Nutmeg 1 cup Butter 1/2 tsp Ginger 2 cup Sugar 1/2 tsp Cloves 4 Eggs 1 1/2 cup Pumpkin ( not mix) 2 tsp Soda 1 1/2 cup Choc. chips 2 tsp Cinnamon 1 1/2 cup Walnuts (opt) 1 tsp Salt

Preheat oven to 375 cream butter, sugar, and eggs. add spices. add flour and pumpkin. Stir in Choc. Chips and nuts. grease BOTTOM of 2 9X5 loaf pans. bake at 375 for 65-75 min., or until toothpick comes out clean. _______________________________________

Orange Tapioca Pudding

3 c. water 2 3 0z. pg. tapioca pudding 1 3 oz. pkg. orange jello 1 8 oz. carton Cool Whip 2 11 0z. cans mandarin oranges, drained

Boil water, add to puddings and jello. Boil mixture over medium low heat 10 minutes, stirring frequently; cool. Add Cool Whip and oranges. Chill until firm. _______________________________________

Chocolate Revel Bars

1 cp. butter 2 cps. packed brown sugar 2 eggs 2 tsp. vanilla 2-1/2 cps. flour 1 tsp. baking soda 3 cps. quick-cooking rolled oats (I use regular) 1 14-ounce can sweetened condensed milk 2 cps. chocolate chips 1 cp. chopped walnuts 2 tsp. vanilla

Set aside 2 tbsp. butter. In a large mixing bowl beat the remaining butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tsp. vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside. In a medium saucepan combine the reserved butter, sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and 2 tsp. vanilla. Press 2/3 (3-1/2 cps) of the oat mixture into the bottom of an ungreased 15x10x1 inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate. Bake in a 350 oven about 25 minutes or until top is lightly browned (chocolate will look moist). Cool on a wire rack. Cut into 2x1 inch bars. _______________________________________

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Quotes Chicken Recipes

Famous Recipes - Emeril Kicks Up Halloween

Emeril Kicks Up Halloween

AIR TIMES: October 29, 2006 8:00 PM ET/PT October 29, 2006 3:00 AM ET/PT

Emeril and special guests Rachael Ray, Paula Deen, and Marc Summers kick Halloween up knotches unknown to mankind. Just ask one of the ghosts. Spellbinder Cocktail, Vampire Chicken with Red Wine Gravy, Sea Creature Stew with Slime Aioli, Yummy Mummy Appetizer, Chocolate Candy Haunted House

Recipes (all recipes will follow) Sea Creature Soup with Slime Aioli Yummy Mummy Vampire Chicken with "Blood" Braise Spellbinders with Devil Eyeballs Haunted Candy House

Where to Find The Witch Shop cauldrons

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

SEA CREATURE SOUP WITH SLIME AIOLI

ingredients : . SOUP: 1 tablespoon olive oil, to sauté 1 1/2 pounds smoked chorizo, sliced into 1/4-inch rounds 4 onions, chopped 10 cloves garlic, chopped 2 small heads fennel, halved and sliced thinly 2 tablespoons red pepper flakes 2 fresh bay leaves 2 tablespoons chopped thyme leaves Salt and freshly ground black pepper 3 cups dry white wine 4 (14-ounce) cans whole tomatoes 2 gallons fish stock 4 (1-pound) lobsters, quartered 2 pounds blue crabs, halved 2 pounds Littleneck clams, scrubbed 4 pounds mussels, scrubbed and debearded 2 pounds squid, cleaned 1 pint shucked oysters, with liquid 2 pounds head-on shrimp 1/4 cup chopped parsley leaves Slime Aioli, recipe follows French bread, sliced

. SLIME AIOLI: 2 egg yolks* 1 clove garlic 1/2 lemon, juiced 1/2 cup basil leaves Pinch cayenne Salt and freshly ground pepper 1 1/2 cups olive oil

preparation instructions : Heat a large pot over high heat. Add 1 tablespoon olive oil and heat. Add the chorizo and cook until some of the fat is rendered and the chorizo starts to brown. Add the onions, garlic, fennel, and red pepper flakes and cook until the onions begin to brown, about 6 to 7 minutes. Add the bay leaves and thyme, and season with salt and pepper. Deglaze with the white wine. Cook, scraping the bottom of the pot, until the wine is reduced by 1/4, about 10 minutes.

Break up the tomatoes with your hands into the pot.

Add tomatoes and juices and the fish stock. Bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Return to high heat and add the lobsters and crabs, cover, and cook for 5 minutes. Add the clams and mussels, cover, and cook for another 5 minutes.

Add the squid, oysters, and shrimp, cover and cook another 5 minutes, or until all of the shellfish open and the shrimp are cooked through. Add the parsley and season with salt and pepper, to taste.

Spread the aioli on toasted French bread slices and serve with the soup.

. SLIME AIOLI: In a food processor, combine egg yolks, garlic, lemon juice, basil, cayenne, salt and pepper. Puree until smooth. With the machine running, slowly add the olive oil until the mixture is thick and emulsified.

Thin with a little more lemon juice, if necessary.

Yield: 16 servings

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

Yummy Mummy Recipe courtesy Rachael Ray Parchment paper 1 cup ricotta, drained 1 cup grated Parmigiano-Reggiano, a couple of handfuls 1/2 pound fresh mozzarella, small dice A handful of chopped flat-leaf parsley, a couple of tablespoons 1 egg yolk, beaten 2 cloves garlic, finely chopped Few grinds black pepper 1 teaspoon Essence, recipe follows 1/2 pound thinly sliced prosciutto, about 10 slices 6 sheets phyllo dough, from frozen foods aisle of your market 1/2 stick melted butter Black olives, for eyes Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy

2 Minute Roasted Pepper Dipping Sauce: 1 jar, 16 to 18 ounces, roasted red peppers, drained 6 basil leaves 1 small clove garlic

Preheat oven to 400 degrees F. Place parchment paper on baking sheet.

Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence.

Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long.

Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form.

Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom.

Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter.

Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the "mummy".

Butter the outside of the phyllo and then reshape into the mummy shape.

Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another.

Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter.

Bake for 20 minutes, or until golden brown on the outside.

When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl.

Decorate the mummy with black olives and pepper shapes and transfer him to his "coffin" with 2 wide, long, offset spatulas.

Serve with red pepper puree.

Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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

VAMPIRE CHICKEN WITH "BLOOD" BRAISE

ingredients : 4 tablespoons (1/2 stick) butter, softened 2 tablespoons Essence, recipe follows 1 (4-pound) chicken, giblets removed and rinsed well Cedar "stake", see below for details Olive oil, for browning sausage, plus extra for roasting 3 pounds hot Italian sausage links (still attached, if possible) 1 pint pearl onions, peeled 1 cup stemmed shiitake mushrooms, cleaned 1 cup whole crimini mushrooms, cleaned 1 cup oyster mushrooms, cleaned 1 pound baby carrots, tops trimmed, peeled 1 bunch red baby beets, tops removed 1 whole head garlic, separated into cloves and peeled 2 sprigs rosemary 2 sprigs thyme Salt and freshly ground black pepper

2 cups red wine 3/4 cup beet juice 1/2 cup heavy cream 1 tablespoon Dijon mustard 1 tablespoon chopped thyme leaves

preparation instructions : Preheat the oven to 400 degrees F. Remove 1 oven rack and place the other at the bottom of the oven.

Mix the softened butter and Essence together to make a paste. Rub the paste all over the chicken and under the skin of the breast. Set aside.

Place a large roasting pan over 2 burners on the stove and heat over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the sausage links, still attached in a coil. Brown on both sides, about 3 minutes per side.

Remove from the heat and create a space in the center of the sausage coil that is large enough to fit the cedar stake and the chicken.

Place the chicken on the stake and place in the center of the sausage. Add the onion, mushrooms, carrots, baby beets, and garlic around the sausage. Drizzle with olive oil. Add rosemary, thyme, and season with salt and pepper. Roast for 1 hour or until the chicken and sausage is cooked through. Check after 30 minutes to make sure there is still sufficient liquid in the pan. If the pan is dry, add a little chicken stock or water.

While the chicken is cooking, in a saucepan, combine the red wine, beet liquid, cream, and Dijon and reduce by 1/2, about 15 minutes. Stir in the thyme. Season, to taste, with salt and pepper.

Remove the chicken (still on the stake) from the pan and place in the center of a large platter. Surround with the sausage, garlic, and vegetables.

Ladle the sauce into a goblet or gravy boat and serve with the chicken.

. CEDAR STAKE: 1 (1 by 6 by 36-inch) untreated, food-safe cedar plank

>From the piece of cedar cut a base of 6 to 7 inches. >From the remaining plank cut a 7 to 8-inch piece. Cut this lengthwise approximately 1 1/2 inches wide. This will form your "stake". At 1 end, make 2 diagonal cuts to form a point at the top of the stake.

Nail or screw the stake to the base by putting nail or screw through base and into the stake. Make sure to use stainless steel nails or screws and sanitize them in boiling water before using.

Yield: about 2/3 cup

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Spellbinders with Devil Eyeballs Recipe courtesy Emeril Lagasse, 2003 See this recipe on air Sunday Oct. 29 at 3:00 AM ET/PT. Show: Emeril Live Episode: Emeril Kicks Up Halloween 1/4 cup blue Curacao 3/4 cup Galliano liqueur 1 1/2 cups coconut rum 2 quarts pineapple juice 2 quarts seltzer water Spooky Ice Cubes: Food coloring Water

Special Equipment: Novelty ice cube trays

Devil Eyeballs: 20 maraschino cherries 20 chocolate chips (white or dark chocolate) 20 lychee nut fruits (canned and pitted)

For the Punch: Combine all ingredients in a large glass punch bowl and mix well. For the Ice Cubes: Color water with desired food colorings and pour into ice cube trays. Freeze until firm.

For the Devil Eyeballs: Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make "pupil" of the eye. Stuff cherry into pitted lychee nut fruit.

Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs.

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Haunted Candy House Recipe courtesy Emeril Lagasse, 2003 See this recipe on air Sunday Oct. 29 at 3:00 AM ET/PT. Show: Emeril Live Episode: Emeril Kicks Up Halloween 12 (7 1/2 by 4-inch) chocolate candy bars 2 bags chocolate nonpareils 2 bags candy corn 2 bags licorice jelly beans 4 bags gourmet jelly beans 6 bars chocolate covered wafer candy (recommended: Kit Kat Bars) 12 mini chocolate squares Melted chocolate, for gluing Candy, for decorating yard

Lay 1 (7 1/2 by 4-inch) chocolate bar flat on table, short side facing you. With melted chocolate, hold another chocolate bar lengthwise and glue against long side of flat bar. Hold until set.

Repeat this process with 2 more chocolate bars until a 4-sided box is formed. Repeat to make 2 boxes total.

Stand boxes upright.

With melted chocolate, glue another chocolate bar between the 2 boxes to form the entranceway to the house.

The chocolate bar should be flush with the back of the chocolate boxes, creating a set-in entranceway.

Carefully cut another chocolate bar in 1/2 crosswise.

Glue at an angle to form a roof peak. Repeat with 2 more bars to form a total of three roof peaks. Don't worry about these being perfect. Imperfections add to the "scary" effect.

Glue 1 roof piece on top of each standing box.

Balance the third roof piece on top of the first 2 roof pieces, creating a roof over the entranceway.

Overlap nonpareil chocolate disks to create shingles on roof. Decorate the front eaves with candy corn and black jellybeans.

Stack mini chocolate squares and glue together to create base for chimney and gateposts. Cover in melted chocolate and roll in gourmet jellybeans to create a stone effect. Set aside to dry.

Once dry, attach the chimney to the roof and position the gateposts in front of the house, using more melted chocolate.

Break chocolate covered wafer candy apart into long pieces.

With melted chocolate, glue together to create fencing and window shutters.

Pieces may break, adding to the scary effect.

With a spoon, smear melted chocolate onto cardboard base to create pathway to front door.

Cover with gourmet jelly beans to create stone pathway effect.

Decorate yard with marshmallow pumpkins, ghosts, bats, and cats. Uses candy bars, orange slices and jelly worms to create graveyard.

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Famous Recipes - Deviled Eggs Recipe courtesy Emeril Lagasse

Deviled Eggs Recipe courtesy Emeril Lagasse 6 eggs, hard boiled, cooled, and peeled 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar 1 teaspoon finely chopped chives Hot pepper sauce Paprika Salt and pepper Variation: add 1 teaspoon chopped canned jalapeno peppers 4 radicchio leaves, for garnish 3 parsley sprigs, for garnish

Place the cooked egg yolks in a bowl. Using a fork, work the mayonnaise, mustard, vinegar, chives, and salt and pepper into the yolks to form a smooth paste. Taste. Place 1/2 of this mixture in a small pastry bag with a large star tip. To the remaining mixture, add the jalapenos and season with Hot pepper sauce. Fill 6 of the egg halves with the basic filling. Fill the pastry bag with the jalapeno filling. Fill the remaining egg white halves. Top with paprika. Place on a platter on the radicchio leaves, and parsley sprigs.

Recipe Summary Difficulty: Easy Prep Time: 30 minutes Yield: 12 deviled egg halves User Rating:

Episode#: EE2261 Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Famous Recipes - Red Wine Wassail

"Wassail" was originally a toast to one's good health, and over time came to represent the drink itself. There are as many versions of this ancient beverage as their are sources, but they all contain a spirit, beer, or wine, and spices. Here is a simple yet satisfying version based on red wine.

Red Wine Wassail

2 cups (500 ml) water 1 cup (250 ml) honey 4 whole cloves 3 cinnamon sticks 2 lemons, thinly sliced 1 750-ml bottle red wine

Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes. Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.

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Famous Recipes - E.D.'s Fried Coke Recipe:

My Recipe for Fried Coke

By E.D. Hill

Fried Coke

This new fried favorite is popping up at state fairs across the nation.Creator Abel Gonzales, Jr. debuted his new culinary creation at the State Fair of Texas. Abel says his recipe is a secret, but I watched how they made these sugary treats at the fair and came up with the "E.D. version"

E.D.'s Fried Coke Recipe:

To make dough batter:

Take Bisquick mix -- BUT instead of using water or milk as the liquid, you use coke. - Then you form small dough balls and marinade them in coke. - Next you fry these dough balls, and let drain.

Serve Fried Coke in a cup in this order:

- Splash of Coke in bottom of cup - Add dough balls - Top off with whip cream, a dash of cinnamon, and powdered sugar.

It's a dish that's sure to be a hit with the whole family!

I bet this would be good with dr. pepper and a few other sodas as well.

Kerry

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Famous Recipes - Candy Sushi Recipe courtesy Rachael Ray

Candy Sushi Recipe 1 tablespoon butter, cut into pieces 12 regular marshmallows 2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal) 4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor 8 strips licorice candy (recommended: Twizzler's brand), any flavor - pieces should be 6 to 7 inches long, trim to match width of roll-ups

Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows. Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.

Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve.

Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 5 minutes Yield: 4 servings

]

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Re: Famous Recipes - Fried Green Tomatoes

Love fried green tomatoes... Does anyone have a recipe for deep fried dill picles? I had them while in Mobile, Alabama and haven't had much success on recreating the recipe... Any help will be appreciated. Thanks, Tom

Retiredpostal <retiredpostal@roadrunner.com> wrote:

_______________________________________

Fried Green Tomatoes

Ingredients 3 medium, firm green tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour 1/4 cup milk 2 eggs, slightly beaten 2/3 cup fine dry bread crumbs or cornmeal 1/4 cup cooking oil

Directions 1. Cut unpeeled tomatoes into 1/2-inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In a skillet fry the coated tomato slices, half at a time, in hot oil over medium heat for 4 to 6 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) If desired, season to taste with additional salt and black pepper. Makes 6 servings

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Enjoy it all... tomandbobbyciesla@yahoo.com --------------------------------- Access over 1 million songs - Yahoo! Music Unlimited Try it today.

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Thursday, November 02, 2006

Famous Recipes - Butter-Crunch Cheesecake Bars

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Butter-Crunch Cheesecake Bars Ingredients Crust: 3/4 cup (1-1/2 sticks) butter, softened 1/3 cup packed dark-brown sugar 1/3 cup granulated sugar 2 cups all-purpose flour 1 cup shelled walnuts, chopped Filling: 16 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 6 small (1 ounce each) chocolate-covered crispy peanut butter-flavored candy bars (such as Butterfinger candy bars), chopped

Directions 1. Heat oven to 350 degrees F.

2. Crust: In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated.

3. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan.

4. Bake crust in 350 degree F oven 10 minutes. Transfer pan to wire rack; let cool slightly.

5. Filling: In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top.

6. Bake in 350 degree F oven for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Cut into 16 bars. Serve, or cover and refrigerate. Makes 16 bars.

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Famous Recipes - Fried Green Tomatoes

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Fried Green Tomatoes Ingredients 3 medium, firm green tomatoes 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour 1/4 cup milk 2 eggs, slightly beaten 2/3 cup fine dry bread crumbs or cornmeal 1/4 cup cooking oil

Directions 1. Cut unpeeled tomatoes into 1/2-inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In a skillet fry the coated tomato slices, half at a time, in hot oil over medium heat for 4 to 6 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) If desired, season to taste with additional salt and black pepper. Makes 6 servings

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Famous Recipes - Frosted Oranges

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Frosted Oranges Ingredients 2 large navel oranges 1/2 cup frozen orange juice concentrate, thawed 1 pint vanilla ice cream 1/4 teaspoon orange extract Strips of orange rind, for garnish (optional)

Directions 1. Slice oranges crosswise in half. Scoop out flesh of orange and reserve for snacks or salads.

2. Freeze orange shells for 20 minutes or until frozen.

3. Pour orange juice concentrate into medium-size bowl; freeze just until slushy, 20 to 30 minutes.

4. Meanwhile, place ice cream in refrigerator to soften, 15 to 30 minutes.

5. Whisk about 1/2 cup of ice cream and the orange extract into slushy concentrate until well blended. Whisk in remaining ice cream just until smooth.

6. Immediately spoon ice-cream mixture into empty frozen orange shells. Return filled orange shells to freezer for at least 2 hours or overnight.

7. To serve, remove filled orange halves from freezer and let sit at room temperature for 10 minutes to soften. Garnish with long strips of orange rind if desired. Makes 4 servings.

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Re: Famous Recipes - New member

Debbie Petruzzelli wrote: > > Hi! > > I am new to the group and would like to introduce myslef to the group. >

Welcome to the family

Karen

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Wednesday, November 01, 2006

Famous Recipes - Black Forest Coffee

This warm beverage will be a favorite of those of us who adore the combination of chocolate and cherries.

Black Forest Coffee

4 cups (1 L) hot brewed coffee 1/2 cup (125 ml) chocolate syrup 1/4 cup (60 ml) maraschino cherry juice Whipped cream for garnish Additional chocolate syrup for garnish Maraschino cherries for garnish

Combine the coffee, chocolate syrup, and maraschino cherry juice and mix well. Pour into mugs. Top with whipped cream, drizzle with chocolate syrup, and place a cherry on top. Serves 6.

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Famous Recipes - Re: New member

Hi! Loretta,

Thank you for the welcome. I know I will enjoy making friends with everyone. Talk to you soon.

debbie

> Welcome to the group Debbie. I know that you will really enjoy the recipes > and interaction with the members. > > Loretta > > > [Non-text portions of this message have been removed] >

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Famous Recipes - Simple Butter Mints

Simple Butter Mints Ingredients 1/2 cup (1 stick) unsalted butter, at room temperature 3-3/4 cups confectioners' sugar 1 tablespoon heavy cream 1/4 teaspoon peppermint extract Green food coloring (optional) 4 dozen red cinnamon candies

Directions 1. Beat butter in medium-size bowl until creamy, about 2 minutes. Gradually beat in the sugar until well blended. Add the heavy cream, extract and coloring, if using; beat until well mixed.

2. Transfer batter in batches into cookie press fitted with star tip. Press shapes onto waxed paper; let stand 30 minutes. Place candy in centers. Store in airtight container in cool place. Makes 4 dozen candies.

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