Monday, June 08, 2009

Meat Balls, Meat Loaf, Burgers and Sauces

Meat Balls, Meat Loaf, Burgers and Sauces These are great in spaghetti sauce, meat loaf, meat balls, or make into burgers. 2 lb. ground beef 4 slices white bread, moistened with milk, squeezed dry and crumbled 3 eggs 1/2 cup grated Romano cheese 1 tsp. dried parsley 1/4 cup minced onion Salt and ground black pepper, to taste 4 TB ketchup 4 TB Heinz 57 Steak Sauce In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste. For Meat Balls: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, or until well browned. Add to your favorite spaghetti sauce and simmer until meat balls are completely cooked through, about 15 to 20 minutes. For Meat Loaf: Preheat oven to 350º F. Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9" x 13" baking dish. Bake at 350º F., for 75 to 90 minutes. For Burgers: Add 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or to desired doneness. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, June 06, 2009

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie 1 lb. lean ground beef 1 cup onion, chopped 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 cup original Bisquick baking mix 1 cup milk 2 eggs Garnishes: 1 medium tomato, sliced 3/4 cup (3 oz.) shredded Cheddar cheese OR American cheese Sliced dill pickles, optional 1. Heat oven to 400º F. Spray 9" pie plate with cooking spray. Sauté beef and onion in 10" skillet over medium heat, stirring with heat proof spatula or spoon to break beef into small pieces. Cook until beef is brown; drain beef and onion in colander. Spread in pie plate; sprinkle with salt and pepper. 2. Whisk Bisquick, milk and eggs in medium bowl, until blended. Pour into plate. 3. Bake 25 minutes. Top with tomato slices. Sprinkle with cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Yield: 6 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Thursday, April 30, 2009

Maple-Glazed Pork Roast

Maple-Glazed Pork Roast Serves 4 to 6 A nonstick ovenproof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a potholder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sautéed greens, braised cabbage, and soft polenta are good choices. 1/3 cup maple syrup, preferably grade B 1/8 teaspoon ground cinnamon Pinch ground cloves Pinch cayenne pepper 1 boneless blade-end pork loin roast (about 2 ½ pounds), tied at even intervals along length with 5 pieces butcher's twine ¾ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons vegetable oil 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Stir the maple syrup, cinnamon, cloves, and cayenne together in a measuring cup or small bowl; set aside. Pat the roast dry with paper towels, then sprinkle evenly with the salt and pepper. 2. Heat the oil in a heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place the roast fat-side down in the skillet and cook until well browned, about 3 minutes. Using tongs, rotate the roast one-quarter turn and cook until well browned, about 2 ½ minutes; repeat until the roast is well browned on all sides. Transfer the roast to a large plate. Reduce the heat to medium and pour off the fat from the skillet; add the maple syrup mixture and cook until fragrant, about 30 seconds (the syrup will bubble immediately). Turn off the heat and return the roast to the skillet; using tongs, roll the roast to coat with glaze on all sides. 3. Place the skillet in the oven and roast until the center of the meat registers about 135 degrees on an instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin the roast to coat with glaze twice during roasting time. Transfer the roast to a carving board; set the skillet aside to cool slightly to thicken the glaze, about 5 minutes. Pour the glaze over the roast and let rest 15 minutes longer (the center of the loin should register about 150 degrees on an instant-read thermometer). Snip the twine off the roast, cut into ¼-inch slices, and serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, April 10, 2009

Wild Rice Pilaf with Pecans and Dried Cranberries

Wild Rice Pilaf with Pecans and Dried Cranberries Serves 6 to 8 Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender. 1 ¾ cups low-sodium chicken broth 2 bay leaves 8 sprigs thyme, divided into 2 bundles, each tied together with kitchen twine 1 cup wild rice, rinsed well in strainer and picked over 1 ½ cups long-grain white rice 3 tablespoons unsalted butter 1 medium onion, chopped fine (about 1 ¼ cups) 1 large carrot, chopped fine (about 1 cup) Salt ¾ cup sweetened or unsweetened dried cranberries ¾ cup pecans, toasted in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse 1 ½ tablespoons minced fresh parsley leaves Ground black pepper 1. Bring the chicken broth, ¼ cup water, bay leaves, and 1 bundle thyme to a boil in a medium saucepan over medium-high heat. Add the wild rice, cover, and reduce the heat to low; simmer until the rice is plump and tender and has absorbed most of the liquid, 35 to 45 minutes. Drain the rice in a mesh strainer to remove excess liquid. Return the rice to the now-empty saucepan; cover to keep warm and set aside. 2. While the wild rice is cooking, place the white rice in a medium bowl and cover with 2 of inches water; gently swish the grains to release excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat about 5 times, until the water runs almost clear. Drain the rice in a mesh strainer. 3. Heat the butter in a medium saucepan over medium-high heat until foam subsides, about 2 minutes. Add the onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes. Add the rinsed white rice and stir to coat the grains with the butter; cook, stirring frequently, until the grains begin to turn translucent, about 3 minutes. Meanwhile, bring 2 ¼ cups water to a boil in a small saucepan or a microwave. Add the boiling water and the second thyme bundle to the rice; return to a boil, then reduce the heat to low, sprinkle the cranberries evenly over the rice, and cover. Simmer until all of the liquid is absorbed, 16 to 18 minutes. Off the heat, fluff the rice with a fork. 4. Combine the wild rice, white rice mixture, toasted pecans, and parsley in a large bowl; toss with a rubber spatula until the ingredients are evenly mixed. Adjust the seasonings with salt and pepper to taste; serve immediately. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 30, 2009

Shrimp Creole Bake

A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks. SHRIMP CREOLE BAKE Prep time: 15 minutes; Cook time: 90 minutes; Total time: 105 minutes 2 cups water 1 & 1/4 cups uncooked white rice 2 onions diced 2 cups sliced mushrooms 5 carrots, sliced 1 green bell pepper, diced 1 & 1/2 cups diced celery 1 zucchini, sliced 1 (15 oz.) can seasoned tomato sauce 1 (16 oz.) can whole peeled tomatoes, crushed 2 tablespoons butter 1 (4 oz.) jar chopped pimento peppers 1 and 1/2 pounds cooked medium shrimp, peeled and deveined 2 teaspoons chili powder 1. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish. 4. Bake at 350 degrees F (175 degrees C) for 1 hour. 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 10, 2009

Orange Pudding Cake

Orange Pudding Cake 1 C. sugar, divided 2 T. butter 1 1/2 T. grated orange rind 4 eggs, separated 1/4 C. flour 1 1/4 C. milk 1/2 C. orange juice Beat together 1/2 C. sugar, butter and orange rind until fluffy. Beat in the egg yolks, one at a time. Add flour alternately with milk and orange juice. Beat egg whites until thick. Beat in remaining sugar and continue to beat until stiff. Fold into the batter. Spoon into a buttered 1 1/2 quart baking dish. Bake 350 degrees for 50-60 minutes. Serve warm or cold. Makes 6 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 09, 2009

Grandmother's Jelly Cookies

Grandmother's Jelly Cookies 1 1/2 cups sugar 1 cup butter or regular margarine, softened 1 egg 1 1/2 tsp vanilla 3 1/2 cups flour 1 tsp salt 3/4 cup jelly preserves In a large bowl, cream together sugar and butter until light and fluffy. Add the egg and vanilla. Beat well. Stir in the flour and salt. Mix well. Stir to make a smooth dough. If batter gets too hard to handle, mix well hands. Cover and refrigerate about two hours. Preheat oven to 375 F. Lightly grease baking sheets. On a lightly floured board, roll out half of the dough to about 1/8 inch thick. Cut out cookies with a 2 1/2 inch round cookie cutter. Roll out remianing dough. Cut with a 2 1/2 inch cutter with a hole in the middle. Place on prepared baking sheets. Bake for 8 to 10 minutes or until lightly browned. Cool about 30 minutes. To serve, spread preserves on the plain cookies and top with cookies that have the hole in the middle. Yield: about 3 dozen cookies Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Sunday, March 08, 2009

Cream Cheese Apple Crisp

Cream Cheese Apple Crisp Topping 1 1/2 Cups quick cooking oatmeal 1 1/3 Cups flour 1 Cup packed brown sugar 2 tsp ground cinnamon 3/4 Cup butter, chilled & cut up Apples 6 Cups peeled, chopped Apples 1/3 Cup sugar 2 tbsp flour 1 tsp ground cinnamon 1/4 tsp salt Filling 1 8 oz pkg cream cheese softened 1/2 Cup sugar 2 eggs 2 Tbsp flour 2 Tbsp milk Heat oven to 350. In large bowl stir together oatmeal, flour, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Press half the mixture in the bottom of 13x9 inch glass baking dish; reserve remaining mixture for topping. In large bowl toss together all apple ingredients until apples are coated. Spread over crust. In large bowl beat cream cheese and sugar at medium speed until smooth. Add eggs, flour & milk; beat until combined. Spread over apple mixture; sprinkle with reserved oatmeal mixture. Bake 40 to 45 minutes or until golden brown & apples are tender. Cool on wire rack. 12 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, March 07, 2009

Pear Fritters

Pear Fritters "Pears are caramelized, then folded into batter and deep fried, for a simple, lightly sweet treat." 1 tablespoon olive oil 1 pear - peeled, cored and diced 2/3 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1 egg 3 tablespoons milk oil for deep frying Heat olive oil in a skillet over medium-high heat. Saute the pears until caramelized; set aside to cool. Meanwhile, in a medium bowl combine flour, baking powder, salt and pepper; form a well in the center. In a small, separate bowl beat the egg with the milk and pour into the dry ingredients; mix well. Gently fold pears into the batter. Heat deep fryer to 350 degrees F (175 degrees C). Drop batter by rounded spoonfuls into hot oil, and fry until golden brown. Drain briefly on paper towels. Serve hot. Yields: 4 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, March 06, 2009

Apple Butter Spice Cake

Apple Butter Spice Cake "Apple butter, butter and sour cream provide unsurpassed moistness in this flavorful cake enhanced with nut and spice. No need for frosting here!" 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or wheat germ 1 cup sour cream 2 eggs, beaten Preheat oven to 350 degrees F (175 degrees C. Spray or grease one 9x13 inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans. Sift together the flour, baking powder, baking soda and salt. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping. Bake for 40 minutes. Yields: 18 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 03, 2009

Grilled Flank Steak

Grilled Flank Steak 1/4 cup lime juice 2 TB vegetable oil 2 TB Oriental sesame oil 3 TB low sodium soy sauce 2 inch piece fresh ginger, thinly sliced 2 scallions, chopped 2 stalks lemon grass, thinly sliced, optional 6 sprigs fresh coriander 1/2 tsp. hot red pepper flakes 2 lb. flank steak Combine all of the ingredients except the steak in a large non aluminum container. Add the steak and turn to coat in the marinade. Let the meat marinate while the grill heats. Heat the broiler or light the charcoal grill. Broil or grill the steak 4 to 5 minutes on each side for medium-rare, brushing occasionally with the marinade. Let the cooked steak rest for 10 minutes before cutting it into thin slices. Spoon a little marinade over the steak, discarding the ginger and lemon grass, and serve. Serves: 4. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, March 02, 2009

Zucchini-Mozzarella Casserole

Zucchini-Mozzarella Casserole - 5 WW Points Yield: 4 Servings 1 tb Margarine + 1 ts Margarine 4 c Zucchini; thinly sliced 1/2 c Onions; chopped 2 tb Parsley flakes; 1/8 ts Garlic powder; 1/2 ts Dried oregano; 1/4 ts Dried basil; Salt and pepper to taste; 2 Eggs; slightly beaten 6 oz Mozzarella; shredded 1 ts Dijon mustard; Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned. Per serving: 13g protein, 6g fat, 9g carb., 282mg sodium, 170mg chol., 207 calories. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, February 28, 2009

Butterscotch Cookies with Burnt Butter Icing

Butterscotch Cookies with Burnt Butter Icing 1/2 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup dairy sour cream 1 cup finely chopped walnuts Burnt Butter Icing (recipe folllows) Beat butter and sugar until light and fluffy. Blend in the eggs and vanilla. Mix well. Add combined dry ingredients alternately with the sour cream. Mix well after each addition. Stir in the nuts. Chill 4 hours or over night. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheets. Bake at 400 F. for 8 to 10 minutes or until lightly browned. Cool. Frost with Burnt Butter Icing. Burnt Butter Icing: Melt 6 tablespoons of butter in a small saucepan over medium heat. Continue heating until golden brown. Cool. Blend in 2 cups sifted powdered sugar and 1 tsp vanilla. Add 2 to 3 tablespoons water, a little at a time, until spreading consistency is reached. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 27, 2009

Maple Apple Crisp

Maple Apple Crisp "Sliced apples are slathered in syrup, arranged in a baking dish and covered with a wonderful crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin ice cream." 5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened Preheat oven to 375 degrees F. Place apples in an 8 x 8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Yields: 8 servings Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Thursday, February 26, 2009

Coconut-Pecan Sweet Potatoes

Coconut-Pecan Sweet Potatoes 2 lb sweet potatoes, peeled and shredded 1/3 cup brown sugar, packed 1/4 cup melted butter 1/4 cup coconut 1/4 cup broken pecans, toasted 1/4 tsp ground cinnamon 1/4 tsp coconut flavoring 1/4 tsp vanilla Toasted coconut -- optional In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover; cook on low for 6 to 8 or on high for 3 to 4 hours. Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Saturday, February 07, 2009

mato Florentine Soup

Tomato Florentine Soup 1/3 cup diced onion 2 cloves garlic, chopped 1 TB olive oil 1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained 1 cup chicken broth 1 cup baby spinach leaves, snipped In sauce pan, sauté onion and garlic in oil. Add remaining ingredients. Heat thoroughly and until spinach is wilted. Makes: 2 servings. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Friday, February 06, 2009

Famous Autumn Potato Salad

Autumn Potato Salad Cut into cubes: 2 cups Yukon gold potatoes, unpeeled 2 cups sweet potatoes, peeled 2 cups rutabaga, peeled 2 cups parsnips, peeled Toss and roast with: 2 TB olive oil 1 tsp. salt 1/2 tsp. black pepper Combine and set aside: 1/2 cup celery root, peeled, julienne 2 TB apple cider vinegar Sauté: 4 slices thick sliced bacon, chopped ~~~Vinaigrette~~~ Sauté in 1 TB reserved bacon fat: 1/2 cup yellow onion, diced Deglaze pan and reduce: 1/3 cup apple cider vinegar 1 Tb brown sugar 2 tsp. Dijon mustard Salt and black pepper, to taste Garnish: 1/4 cup scallions, thinly sliced 1 Preheat the oven to 425° F. Cut the potatoes, sweet potatoes, rutabaga, and parsnips into similar-sized chunks (about 1"). 2 Toss vegetables in 2 TB olive oil, salt, and pepper. Spread on baking sheets—don’t crowd or they’ll steam, not brown. Roast 20–25 minutes. 3 While vegetables roast, peel the celery root, cut into 1/2" thick rounds, then slice into julienne sticks. Toss in vinegar to prevent browning. 4 Dice the onion. Then chop the bacon into large pieces. Sauté the bacon over medium heat until it is crisp, 8–10 minutes. 5 Remove bacon and drain on a paper towel-lined plate. For the vinaigrette, pour off all but 1 TB fat; sauté onion in fat until soft, 5–7 minites/ 6 Deglaze pan with vinegar, scraping to remove browned bits. Stir in sugar, mustard, salt, and pepper. Simmer 2–3 minutes until reduced. 7 Transfer roasted vegetables to a large mixing bowl. Pour the vinaigrette over vegetables, add bacon pieces, and toss well to combine. 8 Garnish the salad with scallions. Makes: 8 cups. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Monday, May 12, 2008

LEMON COUSCOUS WITH PEAS AND CARROTS

Couscous Recipe - LEMON COUSCOUS WITH PEAS AND CARROTS

This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.

6 SERVINGS

1½ cups low-salt chicken broth

¼ cup water 2 carrots (about 8 ounces), minced

1 cup purchased shelled fresh peas or frozen green peas

1 ¼cups plain couscous 3 tablespoons fresh lemon juice

1½tablespoons grated lemon peel

1½tablespoons butter

Bring broth and ¼ cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel, and butter; stir until melted and smooth. Remove from heat, cover, and let stand 5 minutes. Fluff with fork. Season to taste with salt and pepper and serve.

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Wednesday, April 30, 2008

Apple Pie Bread Pudding

Apple Pie Bread Pudding

Nonstick cooking spray 3 eggs, beaten 2 cups milk, half and half or light cream 1/2 cup sugar 1 can chunky apple pie filling (21 oz.), the more fruit kind 6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry) Whipped cream or vanilla ice cream, optional

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Serves 6

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Wednesday, April 23, 2008

Chocolate Angel Pie

Chocolate Pie Recipe - Chocolate Angel Pie

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

Directions: 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside. 2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan. 3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm. 4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. 5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.

Makes 8 servings.

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Wednesday, April 09, 2008

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta

8 ounces sun-dried tomatoes in oil -- coarsely chopped

2 tablespoons olive oil -- from tomatoes

8 ounces feta cheese -- crumbled

1 bunch fresh cilantro -- coarsely chopped

4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.

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Linguine with Tomatoes & Basil

Famous Recipe - Linguine with Tomatoes & Basil

6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces

1/2 cup extra-virgin olive oil

1 cup fresh basil leaves, cut into strips

1 cup freshly grated parmesan cheese

3/4 cup sliced black olives

1/2 cup sliced pimiento-stuffed green olives

4 cloves garlic, minced

Salt to taste

1 teaspoon coarsely ground pepper

1 (16-ounce) package uncooked linguine pasta

Freshly grated parmesan cheese

In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 to 6 servings.

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Friday, April 04, 2008

Seafood Wrap Sandwiches

Seafood Wrap Sandwiches

Ingredients 4 (10-11") flour-tortilla wraps, any flavor 4 large lettuce leaves 1 lb. deli-style seafood salad Sliced avocado, red onion Directions Line tortillas or wraps with lettuce. Spoon seafood salad down middle. Top with avocado and onion. Roll tortillas around filling, then wrap a 12x6" sheet parchment or waxed paper around each for easyeating. Makes 4 servings Nutrtional Info Per Serving: 430 cal, 11 g pro, 43 g car, 3 g fiber,23 g fat (3 g saturated fat), 17 mg chol, 899 mg sod.

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Wednesday, February 27, 2008

Recipes Recipe - Famous Recipes - Big Soft Pretzels

Big Soft Pretzels 1 cup whole wheat flour 1/2 cup unbleached flour 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 2/3 cup milk skim 2 tablespoons butter soft 1 egg white Salt, coarse Mix flours, baking powder, sugar, and salt in bowl. Add milk and soft butter. Mix with fork to make a soft dough. Knead 10 times. Divide dough in half. Roll half of dough into rectangle 12" x 8". Cut lengthwise into eight 1-inch strips. Fold each strip in half lengthwise and pinch edges to seal. Twist each strip into a pretzel shape. Place seam-side down on non-stick cooking sprayed baking sheet. Repeat with remaining half of dough. Beat egg white in small bowl with fork. Brush pretzels with egg and sprinkle lightly with coarse salt. Bake at 400 F. for 16-20 minutes or until golden brown. Remove with wide pancake turner and place on rack to cool. Makes 16 pretzels Budget Recipes Macadamia Nut Pancakes

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Tuesday, February 26, 2008

Recipes Recipe - Famous Recipes - Beefy Nachos

Beefy Nachos Metric Ingredient Imperial 500 g lean ground beef 1 lb 50 ml onion, chopped 1/4 cup 75 ml steak sauce or tomato sauce 1/3 cup 1.3 L tortilla chips 5 cup 250 ml cheddar cheese, shredded 1 cup 375 ml sour cream 1 1/2 cup 250 ml tomato, chopped 1 cup Directions In a large skillet; brown beef and onion; drain. Stir in steak sauce. Arrange tortilla chips on large heatproof platter. Spoon beef mixture over chips; sprinkle with cheese. Broil for 3 to 5 minutes or until cheese is melted. Top with sour cream and tomato. Serves 6 White Chicken Chili

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Sunday, February 24, 2008

Carnival of the Recipes is Up!

Carnival of the Recipes is Up! Please tell your friends about Slow Cooker Recipes. Slow Cooker Recipes For Slow Cooker Recipes by e-mail or in your RSS Feed Reader. Click this link to Subscribe to Slow Cooker Recipes

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Friday, February 22, 2008

Recipes Recipe - Famous Recipes - Apple Cinnamon Muffins

Apple Cinnamon Muffins 1 egg 2 cups of baking mix, such as Bisquick 3/4 c. apple; peeled and finely chopped 1/3 c. sugar 2/3 c. milk 2 tablespoons oil 2 teaspoons cinnamon Preheat oven to 400. Grease bottom only of 12 muffin cups. Beat egg slightly, stir in remaining ingredients until just moistened. Divide batter evenly among cups. Bake until golden brown, 15 to 17 minutes. Chicken Marinade

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Thursday, February 21, 2008

Recipes Recipe - Famous Recipes - Applejacks

Applejacks 1 c light brown sugar 1 egg 1/2 t baking soda 1 t nutmeg 1/2 c shortening 1 1/3 c sifted flour 1/2 t salt 1 c chopped, unpeeled apples Cream together sugar and shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees F for 12 - 15 minutes. chicken tortilla soup

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Saturday, February 16, 2008

CROCKPOT ITALIAN MEATLOAF

CROCKPOT ITALIAN MEATLOAF

1 1/2 pounds ground beef

1 egg

1/4 teaspoon oregano

1/4 teaspoon basil

1 dash garlic powder

salt and pepper to taste

1 tablespoon chopped parsley

1 dash soy sauce

1 dash Worcestershire sauce

1 chopped onion

For easier removal afterwards, line the pot with aluminum foil.

Combine all ingredients thoroughly and form into a loaf. Brush top of meatloaf with soy sauce.

Place in crock pot after shaping loaf well, on a rack or ring of aluminum foil to keep it out of the drippings.

Cook 4-5 hours on high, 8-10 hours on low.

278 Calories; 23g Fat; 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 72mg Sodium.

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Friday, February 15, 2008

Recipes Recipe - Famous Recipes - Mushroom Stuffed Tomatoes

Printed from Peak of the Market Site Mushroom Stuffed Tomatoes Metric Ingredient Imperial 6 small tomatoes 6 1 medium onion, finely chopped 1 15 ml butter 1 tbsp 225 g mushrooms, chopped 1/2 lb 125 ml beef broth 1/2 cup 15 ml fresh dill, chopped 1 tbsp 3 slices white bread, crusts removed 3 - salt & pepper to taste - -------------------------------------------------------------------------- Directions Halve tomatoes and hollow out using small spoon. In a skillet; saute onion in butter for 2 minutes. Add mushrooms; cook for about 2 minutes longer. Stir in beef broth and dill; bring to a boil, stirring until slightly thickened. Remove from heat. Finely chop bread; stir into mushroom mixture. Season with salt and pepper to taste. Fill tomatoes; place in baking pan. Bake in preheated 350 F (180 C) oven for 10 to 15 minutes or until heated through. Serves 6 Wedding Appetizers

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Tuesday, February 12, 2008

Recipes Recipe - Famous Recipes - Baked Salmon with Tomatoes, Spinach & Mushrooms

BAKED SALMON WITH TOMATOES, SPINACH & MUSHROOMS Prep Time: 10 min Total Time: 35 min 4 salmon fillets (4 oz. each) 2 cups chopped fresh spinach 1 cup sliced mushrooms 1 medium tomato, chopped 1/3 cup Kraft Special Collection Sun-Dried Tomato Vinaigrette Dressing PLACE salmon fillets, skin sides down, in 13x9-inch baking dish sprayed with no stick cooking spray. MIX remaining ingredients until well blended; spoon over salmon. BAKE at 375°F for 20 to 25 minutes or until salmon flakes easily when tested with fork. Makes: 4 servings CALORIES 190, FAT 7 g (sat 1 g), CHOL 60 mg, SODIUM 320 mg, CARB 5 g, FIBER 1 g, SUGARS 3 g, PROTEIN 24 g, DV VIT A 25%, DV VIT C 10%, DV CALCIUM 4%, DV IRON 10% Spicy Turkey Noodle Soup - Low Sodium

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Monday, February 11, 2008

Recipes Recipe - Famous Recipes - Posole

POSOLE 2-16 oz. cans hominy 1 1/2 lbs. pork cubed 2 cups chicken stock 1 lg. can stewed tomatoes ½ C chopped onion 1 tsp Chili powder !/2 tsp cumin 1 clove garlic - crushed 3 jalapeno or yellow hot peppers, seeded and sliced into long strips Salt & Pepper to taste Brown meat in olive oil in a large stew pot. Add tomatoes, garlic, onion, and chicken stock Cook until tender (about 1 1/2 hours). Add hominy and peppers. Cook for another 20 minutes. Add salt & pepper to taste. This is even better the next day. Fish Taco Recipe

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Friday, February 08, 2008

Recipes Recipe - Famous Recipes - Cornbread

Cornbread 2 eggs,slightly beaten 1 cup milk 1/4 cup oil or melted shortening 1 1/2 cup of yellow cornmeal 1 cup of all purpose flour 1/4 cup sugar 2 1/4 teaspoons baking powder 3/4 teaspoon salt Heat oven to 450 degrees. Grease an 8 or 9 inch pan. In large bowl, combine all ingredients; mix well pour batter into greased pan. Bake at 450 degrees for 20 to 25 minutes. Lamb Curry

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Thursday, February 07, 2008

Recipes Recipe - Famous Recipes - Grandma's Potato Candy

GRANDMA'S POTATO CANDY 1 tsp. vanilla extract 1/4 tsp. salt 1/4 c. mashed potatoes, unseasoned 4 c. confectioners' sugar 1 c. smooth peanut butter Add vanilla and salt to mashed potatoes. Chill. Add confectioners' sugar slowly to chilled potatoes until mixture is stiff and dry. Divide mixture into 3 parts. Working with one part at a time, roll out to about a 1/4 inch thickness on waxed paper (it should form a rectangle about 4x12 inch). Spread with a thin layer of peanut butter. Roll up as for jelly roll. Repeat with remaining potato mixture and peanut butter. Chill several hours. Slice (not too thick; this is rich). Store in refrigerator. About 72 pieces. Potato Soup

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Wednesday, February 06, 2008

Recipes Recipe - Famous Recipes - Racine's Southwestern Cheese Dip

Racine's Southwestern Cheese Dip 1 pound 4 ounces cream cheese 1/2 cup mayonnaise 3/4 cup sour cream 1 cup cheddar cheese, grated 1/2 cup Parmesan cheese, grated 1 to 2 jalapenos, fresh, diced fine 2 green onions, chopped fine 1/2 red bell pepper, chopped fine 2 to 3 ( 6 ounce cans ) diced green chilies, chopped pinch of salt 2 teaspoons ground cumin 2 teaspoons chili powder Soften cream cheese to room temperature, add mayonnaise and sour cream. Mix well. Add remaining ingredients except cheddar cheese. Mix well. Fold in grated cheddar cheese. Place in glass baking dish or divide into smaller portions. Place in oven at 350 for approximately 10 minutes until bubbly and a little brown. Garnish with sliced avocado, your favorite salsa and warm corn tortilla chips. Serves 4 Racine's Restaurant 850 Bannock Street Denver, CO Serves 4 Budget Recipes Chicken Fajita Recipe

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Tuesday, February 05, 2008

Recipes Recipe - Famous Recipes - Flourless Chocolate Cake with Toasted Hazelnuts & Whipped Cream

Flourless Chocolate Cake with Toasted Hazelnuts & Whipped Cream Courtesy of: Shelley Grieshaber, CM Cooking School Coordinator 12 - 16 servings nonstick spray 1 cup half & half 1 pound good quality semi-sweet chocolate, chopped 8 ounces unsalted butter, softened and cut into pieces 2 tablespoons brandy 1 tablespoon vanilla extract 8 large egg yolks 1/2 cup heavy cream, whipped to garnish 1/2 cup toasted chopped hazelnuts Preheat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray. Heat the half & half in a large heavy-bottomed pot over low heat until you begin to see small bubbles forming around the edge. Add the chocolate and whisk until completely melted and smooth. Whisk in the brandy, vanilla extract and the butter, a little at a time. Remove the chocolate mixture from the heat. Place the egg yolks in a small bowl. Whisk them until they are smooth. Whisk in about 1/2 cup of the chocolate mixture, whisking constantly until blended. Pour the egg yolk mixture back into the chocolate mixture, whisking constantly until completely combined. Pour the mixture into the prepared springform pan and bake for 20 minutes or until set. Cool completely on a wire rack and then refrigerate until ready to serve. Whip the cream to medium peaks. Cut the cake into thin slivers and garnish with a dollop of whipped cream and a sprinkle of toasted hazelnuts. Rice Cooker Recipe

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Monday, February 04, 2008

Recipes Recipe - Famous Recipes - Seasoned Crackers

SEASONED CRACKERS 1/2 cup oil 1 pkg.(0.4 oz,) Hidden Valley dressing, dry 1 pkg.(14 0z.) oyster crackers. Mix oil and Hidden Valley dressing together. Pour over crackers that have been put in a large micro safe bowl. Mix to coat and micro on high for 3 min. Stirring every minute. spread on wax paper to cool. Serve as snack crackers. Store in tightly covered container. Budget Recipes Blueberry Muffin Recipe

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Friday, February 01, 2008

Recipes Recipe - Famous Recipes - Mexican Fudge

2 c. (8 oz.) shredded cheddar cheese 2 c. (8 oz.) shredded Monterey Jack cheese 1/2 c. Mexican Salsa 3 eggs In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl, combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in 9"x9"x2" pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small squares and serve on top of tortilla, nacho or corn chips. Funnel Cake Recipe

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Thursday, January 31, 2008

Recipes Recipe - Famous Recipes - Blueberry Dumpling's

Blueberry Dumplin's 1 1/2 c. fresh or frozen blueberries 1 tsp. lemon juice 2/3 c. sugar.  1 tsp. cornstarch pinch of salt Mix above and heat to boiling in a pot with a TIGHT FITTING lid.  Meantime, mix: 2 1/4 c. all purpose flour 4 tsp baking powder 1 tsp salt 1/2 c. shortening 1 egg 1 c. milk Mix together as for bisquits to make a soft sticky dough.  Drop by tablespoonfulls onto hot blueberry mixture.  Cover tightly and simmer 20 to 25 minutes.   DO NOT LIFT LID until done.   Serve hot, spooning sauce over top.  Pancake Recipes Fajita Recipe

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Wednesday, January 30, 2008

Recipes Recipe - Famous Recipes - Spiced Nuts

SPICED NUTS 1 egg white, slightly beaten 2 cups mixed nuts 6 tablespoons granulated sugar 1 tablespoon cinnamon 1/8 teaspoon each of nutmeg and cloves 1 cup raisins 1/2 teaspoon salt Beat egg white until smooth consistency. Add nuts. Stir to coat each nut. Mix sugar, cinnamon, nutmeg and cloves together in small container. Stir into nut mixture. Spread on baking sheet. Bake in 325 degree oven for about 20 minutes stirring 2 or 3 times. Remove from oven, stir in raisins and salt right away. Allow to cool. Store in covered container. Makes 3 cups. Pancake Recipes

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Monday, January 28, 2008

Recipes Recipe - Famous Recipes - Olive Garden Toscana Soup

Exported from MasterCook Olive Garden Toscana Soup Recipe By : The Olive Garden -Public Relations Serving Size : 4 Preparation Time :0:00 Categories : Italian Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Spicy sausage links -- 12 links 3/4 cup onion -- diced 1 1/4 teaspoons garlic -- minced 2 tablespoons chicken stock base 1 qt water 2 medium potatoes,halved -- then 1/4" slices 2 cups kale leaves, halved -- sliced 1/3 cup heavy cream Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relatins for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis StarTribune Taste Section. Pancake Recipes

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Recipes Recipe - Famous Recipes - Delux Chocolate Frosting

Delux Chocolate Frosting 2oz. sweet chocolate 1 1oz square unsweetened chocolate 3T. butter or margarine 3 1/4 c. confectioners sugar 5T. hot milk 1/2t. vanilla In a saucepan over low heat, melt together chocolates and butter. Dissolve sugar in hot milk and pour into chocolate mixture. Add vanilla and beat til mixture is a spreadable consistency. Pancake Recipes

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Recipes Recipe - Famous Recipes - Scotch Shortbread

Scotch Shortbread 3/4c. butter,softened 1/4c. sugar 2c. flour Cream together the butter and sugar. Work the flour in with your hands. Chill. Roll the dough to 1/3 to 1/2 inch thick. Cut into desired shape. Place on ungreased baking sheet and bake in preheated 350 oven for 20 to 25 minutes.(The tops will not be brown). Pancake Recipes

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Tuesday, January 22, 2008

Azerbaijani Pilaf

Azerbaijani Pilaf

2 TB clarified butter or ghee
1-1/2 cups water
1 tsp. flour
2 to 3 TB lemon juice
Salt
1-1/2 lb. fava beans, (outer and inner skins removed) OR
1 pkg. (10 oz.) frozen lima beans, thawed
1 cup chicken stock
1 cup beef stock
1 cup water
1 lb. basmati rice
2 TB salt
3 TB oil
1 tsp. salt
2 bunches fresh dill, chopped


Melt the ghee in a sauce pan.
Add flour, water, lemon juice, a little salt, and mix. Add the beans, cover and bring to a boil over high heat, then lower heat and cook for 30 minutes if using fava beans, 10 minutes if using lima beans.
In a separate pot, heat the stocks and water. Add to the beans after they're cooked. Bring to a boil, remove from heat and set aside.
Put the rice into a bowl with 2 tablespoons salt and enough hot water to cover and set aside until the water cools (about 20 minutes). Drain the rice and wash the salt away. Wash and drain again.
Heat the oil in a pan and add the rice. Saute for 10 minutes, stirring constantly over high heat (rice should not brown, just become more opaque). Add 1 teaspoon salt and the bean mixture to the rice.
Cover and bring to a boil over high heat, then turn heat to low. After 5 minutes add the dill. Keep cooking covered over low heat until rice absorbs the water, about 7 more minutes.
Serves: 6.
Note: This dish is known in Iran as Bagali Polo. It is often served with chicken or lamb shanks. Blog of the Day Awards

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Pancake Recipes and Slow Cooker Recipes

Pancake Recipes and Slow Cooker Recipes Pancake Day is coming soon. Be sure to select a few good Pancake Recipes or subscribe here for Pancake Recipes by e-mail or in a reader here: Pancake Recipes Please tell your friends about Slow Cooker Recipes Slow Cooker Recipes For Slow Cooker Recipes by e-mail or in your RSS Feed Reader. Click this link to Subscribe to Slow Cooker Recipes Thank you,

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Wednesday, January 16, 2008

South Florida Tropical Poundcake

South Florida Tropical Poundcake Tropical Poundcake: 3/4 cups sweetened flaked coconut 2 cups sugar 2 sticks butter, softened (1 cup) 3 eggs 4-1/2 cups flour 1 tablespoon baking soda 1/2 cup sour cream 1 teaspoon vanilla extract 1 teaspoon rum extract Grated rind of 1 lemon 1 (16-ounce) can pineapple chunks in juice, drained reserving 1/4 cup juice 1/2 cup mashed ripe bananas 1/2 cup pitted dates, chopped Crunchy Topping: 1 cup dried banana chips, crushed 1 cup sweetened flaked coconut 1 tablespoon sugar 1 teaspoon cinnamon 1/2 cup chopped pecans Preheat oven to 325° F. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden. In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.) To make topping: In a small bowl, blend all topping ingredients together. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice. Makes 10 to 12 servings.

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Sunday, January 13, 2008

Pancake Day

Pancake Day is coming soon. February 5, 2008 will be Shrove Tuesday, also called Pancake Day in many cultures.

Shrove Tuesday is Pancake Day.

The origin of eating pancakes on Pancake Day has to do with using up milk and eggs that would otherwise spoil because these items were not eaten during Lent.

In 2007 Pancake Day was on 20 February 2007 In 2008 Pancake Day is on 5 February 2008

Lots more Pancake Recipes are available and we will be providing them in time for your Pancake Day celebration.

Free Pancakes may be offered by restauranut chains as part of National Pancake Day.

Shrove Tuesday is the last day before the Christian period called Lent. It is the day before Ash Wednesday and the date is directly related to the date on which Easter falls.

Shrove Tuesday falls 41 days before Easter Sunday, so the date varies from year.

Pancake races are held at many places in Britain and tossing pancakes is also a favorite pastime.

To get started you can begin with our basic Buttermilk Pancake Recipe and add whatever you want to it or on top of it.

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Monday, December 31, 2007

New Year’s Eve Carnival of the Recipes

New Year’s Day and New Year’s Eve Traditions Carnival of the Recipes #175 Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television. One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune. Famous Recipes presents Black-Eyed Peas Recipes posted at Famous Recipes.

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Friday, December 28, 2007

Recipes Recipe - Famous Recipes - Peanut Busters

Peanut Busters ---------------- Cream 1/2 cup butter 1/2 cup brown sugar 1 egg 1 1/2 cups of self raising flour 1/4 level teaspoon of salt 2 teaspoons of cocoa 1/4 teaspoon of nutmeg 1 cup shelled peanuts Cream butter, brown sugar, add beaten egg. Mix in self raising flour sifted with salt, cocoa, and nutmeg alternately shelled peanuts. Drop in rough pieces on a greased floured tray and bake in moderate oven for 15 - 20 minutes. Broccoli Salad Recipe

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Thursday, December 27, 2007

Recipes Recipe - Famous Recipes - Chili - Albuquerque Style

CHILI - ALBUQUERQUE STYLE 1 lb. ground beef1 lb. pork, cubed 1/4" x 1/4"1 lg. onion3 potatoes, cubed 1/4" x 1/4"1 (14 1/2 oz.) can pinto beans1 (14 1/2 oz.) can Mexican tomatoes (S & W)4/5 cloves of garlic, chopped real fine12 chili peppers You can use the fresh "Hatch" peppers, roasting them over an open flame or barbecue and then peeling them, or you can buy a 2 1/2 can of peppers at Smart & Final. Brown meat in skillet in small amount of oil. Add potatoes, garlic and onions. After the meat is cooked, add the peppers which have been cut real fine. Add canned tomatoes. Add water to desired consistency and season to taste. I like cumin powder in mine. After an hour, add the pinto beans and cook at low flame for about an other hour. This chili will be hotter than most gringos are used to. Be adventurous, try some. Pasta Salad

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Wednesday, December 26, 2007

Recipes Recipe - Famous Recipes - Amish Dutch Apple Pie

Amish Dutch Apple Pie need: pastry for a single crust pie Filling: 4 c peeled and sliced apples 3/4 c sugar 1/4 c brown sugar 3 Tbsp flour 1/2 tsp cinnamon 1 beaten egg 1 c half & half or light cream 1 tsp vanilla topping: 1/3 c flour 1/3 c sugar 3/4 tsp cinnamon 1/4 tsp nutmeg dash of salt 1/4 c butter place apples in a 9" pie pan Combine filling ingredients 2 through 5. Stir in egg. half & half and vanilla. Pour over apples. Cover loosely with foil and Bake @ 350º fpr 60 minutes Topping - Combine dry ingredients and cut in butter to a coarse crumb. Sprinkle over pie and Bake uncovered for an additional 25 minutes more. Cool and refrigerate. Makes 6 to 8 servings 1 pie Jungle Juice Recipe

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Sunday, December 23, 2007

Carnival of the Recipes: 174 is up at Food History

Carnival of the Recipes: 174 is up at Food History This edition is themed "Holiday Memories" and includes such festive holiday treats as: Chicken Casserole posted at Chicken Recipes Orange Roast Chicken posted at Chicken Recipes Low-Fat Turkey Stock posted at Turkey Recipes Creamed Peas And New Potatoes posted at Famous Recipes Cilantro Lime Dressing posted at Diabetic Recipes Crockpot Apple Pie posted at Slow Cooker Recipes Coconut Pie posted at Easter Recipes Fruitcake Recipe from our very own Christmas Recipes Christmas Recipes posted at World Famous Recipes Gingerbread Pancakes posted at Pancake Recipes and many many more delicious, memory provoking recipes.

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Friday, December 21, 2007

Recipes Recipe - Famous Recipes - Chicken Salad Filling

Chicken Salad Filling Ingredients 1 1/2 c Chopped cooked chicken or -Turkey 1/2 c Mayonnaise or salad dressing 1 md Stalk celery, chopped 1 sm Onion, chopped 1/4 Teaspoon Sage or Poultry Seasoning Fresh Ground Pepper Directions Mix all ingredients. Let sit in refrigerator for around 20 minutes then spread over bread.

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Thursday, December 20, 2007

Recipes Recipe - Famous Recipes - Lemon Meringue Pie

Lemon Meringue Pie For filling 1 cup sugar 5 tablespoons cornstarch 1/4 teaspoon salt 1 cup water 1/2 cup milk 4 large egg yolks 1 tablespoon unsalted butter 1/2 cup fresh lemon juice 2 teaspoons freshly grated lemon zest For meringue 4 large egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Make shell: On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes. Preheat oven to 400°F. Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack. Lower oven temperature to 350°F. Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Make meringue: In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks. Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes. Makes one 9- to 10-inch single crust pie. Recipes Recipes Holiday Recipes

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Recipes Recipe - Famous Recipes - Jello Fruit Salad

Jello Fruit Salad 1 large or 2 small packs of jello 2 cups boiling water 1 can pie filling (same flavor as jello) 1 cup sour cream Mix jello and water, stir until dissolved. Add pie filling, mix well and refrigerate until syrupy. Swirl in sour cream and chill until set. Recipes Recipes Holiday Recipes

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Recipes Recipe - Famous Recipes - Buttermilk from Scratch

MAKING BUTTERMILK FROM SCRATCH For this, you need fresh raw milk because pasteurization destroys the needed bacteria. Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days). Place 1/4 cup of the clabbered milk in a pint mason jar, add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered. Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors. To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered. Refrigerate. Recipes Recipes

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Recipes Recipe - Famous Recipes - Scottish Shortbread

8oz white flour 6oz butter 5 oz sugar 2 oz ground almonds Place ingredients into a mixing bowl and just rub the butter in Place mixture in 2 sponge sandwich tins and just work it into the edge with knuckles until combined and smooth. Prick with a fork Cook at 325 F for 20 minutes or when golden brown and bubbling Leave to cool then mark out portions before completely cold. Recipes Recipes

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Tuesday, December 18, 2007

Recipes Recipe - Famous Recipes - Beef Noodle Soup a La Nita

Beef Noodle Soup a La Nita 3 cubes Knorr beef bouillon (Need 6 beef bouillon cubes of other beef brands) 1 qt. hot water plus 1/2 to 1 qt. more water, as needed 3 Lbs. boneless shoulder roast 2 Tbsp vegetable oil (optional - use only if needed 1/2 cup apple cider vinegar 2 cloves garlic, crushed, peeled, minced fine 1 medium sweet type onion, peeled, chopped 1 1/2 tsp. salt 1/4 to 1/2 tsp. black pepper 2 Lbs. egg noodles, broken in 3 or 4 pieces each - unprepared Preheat Oven to 350 Degrees F. if baking meat. Dissolve beef bouillon cubes in hot water and set aside. Heat a large Dutch oven or oven-proof skillet over medium high heat. Add oil if meat is VERY lean, otherwise, just add meat and sear until brown on all sides. Add vinegar to pan. Simmer for about 5 minutes. Add beef bouillon cubes mixed in water to pan with beef. Bring to a boil. Add garlic, onion, salt and black pepper. Cover pan and cook on low heat until well done and very tender. Add more beef bouillon or water, if needed, while cooking. Note: You only want the meat to be only about 1/2 covered with liquid. If desired, you may bake meat, covered, at 350 degree F. for about 1 1/2 hours. When meat is done and very tender, remove from stovetop or oven, allow to cool thoroughly. Slice meat and chop it to desired size. Reserve chopped beef. Leave liquid in pot. Add noodles to boiling beef stock and boil for about 18 minutes. Add extra beef bouillon or water thinning soup to desired consistency, only if needed. Add chopped beef back to the pot and bring to a boil. Adjust seasoning to taste. Serve Hot in preheated soup bowls. Serves: 12 to 16 A recipe by Nita Holleman Christmas Recipes Recipes for Christmas Chicken Salad Sandwich

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Friday, December 14, 2007

Recipes Recipe - Famous Recipes - Coq au Vin

Coq au Vin Recipe courtesy Tyler Florence 4 slices bacon 2 chicken breasts 2 thighs 2 legs 1/2 cup flour Salt and pepper 2 cloves garlic, chopped 2 cups pearl onions, peeled 2 cups mushrooms 2 carrots, cut in 2-inch pieces 1/4 cup cognac or brandy 1 bottle Burgundy wine 2 cups chicken broth 5 sprigs fresh thyme 2 teaspoons herbs de Provence 3 bay leaves Fresh parsley, chopped, for garnish In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley. Christmas Recipes Recipes for Christmas Chicken Tortilla Soup Recipe Christmas Recipes Recipes for Christmas Grilled Shrimp Recipes

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Thursday, December 13, 2007

Recipes Recipe - Famous Recipes - Easy As 1-2-3 Mushroom Beef

Easy As 1-2-3 Mushroom Beef 1 lb of hamburger meat 1 tablespoon of fresh garlic 1 tablespoon of Morton's Nature's Seasoning 1 small can of mushrooms (fresh are also nice!) 2 cans of Cream of Mushroom Soup 2 cups of rice 3 tablespoons Worcestershire Sauce 3 tablespoons Kraft Shredded Parmesan, Romano, and Asiago Cheeses (in the shaker just like the Parmesan) Prepare the rice. In a skillet, brown the hamburger meat and add the garlic and Nature's Seasoning. Stir in the mushrooms, Worcestershire sauce, cheese, and rice. Christmas Recipes Recipes for Christmas Salisbury Steak

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Wednesday, December 12, 2007

Recipes Recipe - Famous Recipes - Beef Jerkey

4# chuck roast, cut into bite size pieces 1 large onion, cut into rings 3c. brown sugar 8oz. liquid smoke garlic powder,to taste salt/pepper,to tasste smoky mesquite seasoning, to taste mix ALL together and place into gallon size baggie. Merinade 72 hours, turning frequently. Place tin foil over oven rack and spread out the jerky pieces. Bake on 200 degrees for 1 1/2 to 2 hours. Keep in fridge for up to 6 months. Christmas Recipes Recipes for Christmas Chuck Roast Recipes

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Monday, December 10, 2007

Recipes Recipe - Famous Recipes - Creamy Ranch Dressing - Ranch Dressing Recipe

CREAMY RANCH DRESSING 1/2 cup 1% cottage cheese 1/3 cup skim-milk buttermilk 1 small garlic clove, put through a press 1 Tablespoon grated Parmesan cheese 2 Tablespoons chives, finely snipped salt, optional pepper to taste Place all the ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth. Makes about 3/4 cup. Christmas Recipes Recipes for Christmas Healthy Banana Bread Recipe

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Friday, December 07, 2007

Recipes Recipe - Famous Recipes - Cheesy Spinach & Pasta Bake - Baked Macaroni and Cheese

Cheesy Spinach & Pasta Bake 1 (7-ounce) package uncooked dried elbow macaroni 1/4 cup dried bread crumbs 1 tablespoon LAND O LAKES® Butter 1 medium (1/2 cup) onion, chopped 1 teaspoon Italian seasoning* 1/4 teaspoon coarsely ground pepper 1 teaspoon finely chopped fresh garlic 1 (9 to 10-ounce) package frozen chopped spinach, thawed, drained 4 ounces (1 cup) deli LAND O LAKES® Mozzarella Cheese, shredded 1/2 cup freshly grated Parmesan cheese Spaghetti sauce, if desired Heat oven to 350°F. Cook macaroni according to package directions. Drain. Set aside. Meanwhile, sprinkle bread crumbs into buttered 3-quart casserole. Set aside. Melt butter in 10-inch skillet until sizzling; stir in onion, Italian seasoning, pepper and garlic. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Stir in spinach. Continue cooking, stirring constantly, until spinach is heated through (2 to 4 minutes). Stir in cooked macaroni and all remaining ingredients except spaghetti sauce. Spoon into prepared casserole, pressing gently. Bake for 20 to 25 minutes or until heated through. Serve spaghetti sauce over baked pasta, if desired. Makes 6 servings. *Substitute 1/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/8 teaspoon rubbed sage. Christmas Recipes Recipes for Christmas Easy Peanut Butter Cookies

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Thursday, December 06, 2007

Recipes Recipe - Famous Recipes - 2-Steps and Top-Like-Crazy Dip - Refried Bean Dip

2-Steps and Top-Like-Crazy Dip 1 lb ground beef 1 envelope taco seasoning 3/4 cup water 2 cans (16 oz each) fat free refried beans 1 1/2 cups shredded lettuce 6 oz shredded cheese 1 jar (16 oz) salsa Pickled jalapeno slices, sour cream, ripe olive slices In large skillet, brown ground beef; drain. stir in taco seasoning and water. Cook and stir over medium heat 10-15 minutes. Spread beans on bottom of extra large platter. Arrange layers of seasoned beef, lettuce, cheese and salsa over beans. Top with jalapenos, sour cream and olives as desired. serve with tortilla chips. Christmas Recipes Tandoori Chicken Recipe

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Wednesday, December 05, 2007

Recipes Recipe - Famous Recipes - Baked Sweet Potato Fries - Sweet Potato Fries

Baked Sweet Potato Fries 2 large sweet potatoes 2 Tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper, optional Preheat oven to 400 degrees. Spray a baking sheet with nonstick vegetable cooking spray. Peel raw sweet potatoes and cut into 1/4 inch julienne strips. Place in plastic food bag and drizzle with olive oil. Seal bag and shake gently to cover potatoes evenly. Spread in a single layer on prepared baking sheet. Bake 15 minutes, stir gently, turning strips over. Bake 15 minutes, stir gently. Bake 5 to 10 minutes or until nicely browned. Season hot potatoes with salt, pepper and cayenne. (I spice them before baking...) Makes 4 servings. Nutritional Information Per Serving 129 Calories; 7 grams total fat (1 gram saturated); no cholesterol; 16 grams carbohydrates; 1 gram protein; 275 mg sodium; 2 grams dietary fiber Christmas Recipes Recipes for Christmas Beef Stir Fry

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Tuesday, December 04, 2007

Recipes Recipe - Famous Recipes - Peaches And Cream Pie - Peach Pie Recipe

Peaches And Cream Pie 1 can (14 oz.) Eagle Brand sweetened condensed milk 1/3 cup lemon juice 1 carton (16 oz.) Cool Whip, softened 1 large can (29 oz.) peaches, cut into bite-size and well drained 1 graham cracker pie crusts (9 -inch) Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in peaches and divide evenly into pie crusts. Cover and refrigerate overnight. Christmas Recipes Recipes for Christmas Healthy Banana Bread

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Monday, December 03, 2007

Recipes Recipe - Famous Recipes - Creamy Garden Potato Salad - Red Potato Salad Recipes

Creamy Garden Potato Salad 1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups) 3 hard-cooked eggs 2 to 3 tablespoons shredded carrot (about 1/2 carrot) 1 (10 oz.) pkg. frozen peas, thawed 1/4 cup chopped red bell pepper 1/4 cup chopped green or yellow pepper 1/4 cup chopped celery 1/4 cup chopped red onions Dressing: 1/4 c. heavy cream 1/2 to 3/4 c. mayonnaise 1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice 1 to 2 tsp Dijon mustard salt and pepper to taste fresh dill and/or parsley, to taste sliced tomato Lettuce leaves Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired. Arrange lettuce and tomato slices on platter and top with potato salad. 4 servings. Christmas Recipes Recipes for Christmas Baked Chicken

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Friday, November 30, 2007

Recipes Recipe - Famous Recipes - Easy Peanut Butter Cookies - Winnie-the-Pooh's Honey Pot Balls

Winnie-the-Pooh's Honey Pot Balls 1/2 cup Peanut butter 1/2 cup Dry milk 1 Tbsp. Honey 2 Tbsp. Graham cracker crumbs, crushed Mix in bowl the first 3 ingredients. Mix well. Divide dough into 6 pieces. Mold each piece into a ball, sprinkle with the crumbs Blog Awards Recipes For Christmas Christmas Recipes Best Chili Recipe

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Thursday, November 29, 2007

Recipes Recipe - Famous Recipes - Carbonara Recipe - Pasta Carbonara

Pasta Carbonara Brown a package of bacon, set aside and drain skillet. Cook 1 lb. extra thin spaghetti or vermicelli according to package directions. When it's just soft enough to eat, drain the water and add several cups of whole milk to prevent it from sticking to the pan. (You may use some or all cream if you want a higher calorie dish.) Add 8 oz. of Nuefachetel cheese. Replace the pot on the cooling burner. Add 1 or 2 tsps of fresh or dried basil and/or oregano, etc. Add garlic salt to taste. Sprinkle with 3/4 to 1 cup of shredded Parmesan cheese. Stir to distribute cheese. Add more milk if needed or turn burner on to low if needed to melt the cheese. Scramble two eggs per person in the drained bacon skillet. Crumble bacon. Place pasta in serving bowls, top with crumbled bacon, scrambled eggs and fresh ground pepper. Add grated parmesan if desired. Serve with warm French bread. Blog Awards Recipes for Christmas Fresh Salsa Recipe

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Wednesday, November 28, 2007

Recipes Recipe - Famous Recipes - Beef Stir Fry - Orange-Ginger Beef Stir-Fry

Orange-Ginger Beef Stir-Fry 3/4 lb. (12 oz.) beef flank steak, cut into strips 2 tsp. cornstarch 3 Tbsp. orange marmalade 3/4 tsp. ground ginger 1 Tbsp. canola oil 1 pkg. (10 oz.) frozen broccoli florets, thawed 1 can (8 oz.) sliced water chestnuts, drained 1/4 cup reduced sodium soy sauce 2 cups hot cooked MINUTE Brown Rice 1/4 cup PLANTERS Dry Roasted Peanuts PLACE steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade and ginger; stir until well blended. HEAT oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low. ADD broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently. SERVE over rice; sprinkle with peanuts. Recipes For Christmas Recipes for Christmas Tater Tot Casserole

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Tuesday, November 27, 2007

Recipes Recipe - Famous Recipes - Celery Soup - Autumn Vegetable Soup

AUTUMN VEGETABLE SOUP 3 quarts chicken broth 3 potatoes, peeled and diced into bite-sized chunks 6 carrots, 2 parsnips, 2 zucchini, cleaned & sliced into circles 6 celery stalks, peeled and sliced 2 large onions, skinned and diced 1/2 pound string beans cleaned and cut horizontally into two or three pieces 1/2 teaspoon minced parsley and dill, fresh or dehydrated Place all ingredients in a large pot. Cover and bring to a boil. Lower temperature to medium, stirring occasionally. Simmer for one hour or until vegetables soften. Ladle into a soup terrine and serve immediately or refrigerate and reheat. Tastes better when prepared a couple of days in advance. Yield: 8 servings Christmas Recipe Recipes for Christmas Beef Stew Recipe

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Recipes Recipe - Famous Recipes - Lemon Cake - Lemony Apple-Cider Caramel Cake

Lemony Apple-Cider Caramel Cake Serving: Serves: 16 Caramelized Apples: 2 cups apple cider 1 cup sugar 1 tablespoon butter 1 1/4 pounds crisp, tart apples, peeled, cored, and thinly sliced Cake: Fine bread crumbs, to coat pan 3 cups unbleached unsifted all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups sugar 8 tablespoons (1 stick) unsalted butter, softened One 8-ounce package Neufchâtel cream cheese, softened 1 tablespoon finely grated Lemon Rind: 3 large eggs 2 tablespoons fresh lemon juice 1 cup buttermilk Glaze: 1/4 cup apple cider 1/4 cup fresh lemon juice 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Confectioners' sugar (optional) 1. Prepare Caramelized Apples: In a heavy 2-quart saucepan, bring apple cider over high heat to a boil. Swirling pan occasionally, cook until reduced to 1/2 cup -- about 15 minutes. Watch carefully near end of cooking process to avoid burning. 2. Stir in sugar; cook over medium-high heat until the sugar dissolves and mixture boils. Continue cooking, stirring constantly, until a thick syrup forms with a foamy deep-dark caramel color -- about 10 minutes. Remove pan from heat; let cool 1 minute. Stir in butter; add apples and mix well. 3. Return the pan to high heat and cook, stirring constantly, until apples are soft and sauce is thick and syrupy. Transfer mixture to a bowl and cool completely (makes about 1 1/4 cups). 4. Prepare Cake: Place oven rack in bottom third of oven; heat to 325 degrees F. Coat a 12-cup Bundt pan well with vegetable-oil cooking spray; dust evenly with fine bread crumbs and tap out excess crumbs. Sift flour, soda, and salt together onto waxed paper; set aside. 5. In a large bowl with a mixer on medium speed, beat sugar, butter, cream cheese, and lemon rind until very smooth and creamy, stopping to scrape sides of bowl occasionally -- about 5 minutes. Add eggs, one at a time, beating after each addition until thoroughly incorporated, scraping sides of bowl as needed. Beat in lemon juice. Reduce mixer speed to low. Alternately add the flour mixture in three additions and the buttermilk in two additions, beginning and ending with flour mixture. Beat only until batter is smooth, stopping frequently to scrape bowl and beaters. Fold in cooled caramelized apples. Spread batter evenly into prepared pan. 6. Bake until cake tester inserted into center comes out clean, about 1 1/2 hours. 7. Prepare Glaze: In a small bowl, combine cider, lemon juice, granulated sugar, and vanilla. Stir until sugar dissolves. 8. Remove cake from oven and let stand 5 minutes on wire rack. Carefully invert the cake onto rack and remove pan. Set rack on a baking sheet and immediately brush entire cake with Glaze. Keep brushing until all Glaze has been used. Let cake cool completely. 9. Transfer cake to plate and dust with confectioners' sugar, if desired. Cut with a serrated knife and serve. Christmas Recipes Recipes for Christmas Easy Dinner Recipes

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Recipes Recipe - Grape Salad

Grape Salad Recipe 3 cups red grapes, sliced 3 cups white grapes, sliced 16 oz. sour cream 1/2 cup chopped pecans 6 tbs. light brown sugar Make up in layers: 1 1/2 cup red grapes, 1 1/2 cup white grapes, 8 oz. sour cream, few chopped pecans, three tablespoons brown sugar. Repeat for second layer. Place in refrigerator overnight. Toss up before serving. Christmas Recipe Recipes for Christmas curry chicken recipe

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Recipes Recipe - Famous Recipes - Carrot Soup - Cream of Carrot Soup

Cream of Carrot Soup Recipe 2 pounds carrots, thinly sliced 1-1/4 cups chopped onion 1 cup sliced celery 1/4 cup butter, melted 3-1/3 cup chicken broth 2/3 cup half-and-half Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes. Place half of mixture in an electric blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughly heated (do not boil). Makes about 7 cups. Christmas Recipes Recipes for Christmas potato soup recipe

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Monday, November 26, 2007

Recipes Recipe - Famous Recipes - Pistachio Rice Pudding

Pistachio Rice Pudding 1 pkg, instant pistachio pudding 1 container cool whip 1 can 30 oz. fruit cocktail(do not drain!!) 1 c. cooked rice 1 c. mini marshmallows Mix all ingredients, stir til well blended, chill until ready to serve Christmas Recipe Christmas Recipes Wedding Appetizers

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Friday, November 23, 2007

Recipes Recipe - Famous Recipes - Rib Roast with au Jus Sauce a La Nita

Rib Roast with au Jus Sauce a La Nita By: Nita Holleman 1 "2 or 3 rib" prime-rib beef roast (4 1/2 - 6 pounds) 5 or 6 cloves fresh garlic, crushed, peeled Fresh or dried Rosemary, basil, thyme Salt Black pepper 2 Tablespoons Kitchen Bouquet Browning Sauce Oil, butter or bacon drippings 2 carrots, scraped and cut in chunks 2 potatoes, peeled and cut in chunks 1 Vidalia or sweet type onion, peeled, cut in half 2 cups table quality Red wine OR, 1/4 cup Apple Cider Vinegar, plus 1/4 cup Red Wine Vinegar, plus 1 1/2 cups table quality Red wine or, 1 Knorr beef bouillon cube dissolved in 1 1/2 cups hot water 2 Tablespoons Dark Brown sugar 1/4 to 1/2 cup beef drippings 2 additional Tablespoons Kitchen Bouquet Browning Sauce 2 tablespoons chopped parsley Buy a prime, or top choice roast (preferably ribs 12 through 10.) Have the chine/backbone trimmed off. [Your dog might appreciate these.] Rib bones look best if shortened and "frenched" if it is possible to get a butcher to do this. Preheat oven to 450 degrees F. In a small bowl combine herbs, rosemary, thyme, salt, pepper, Kitchen Bouquet and oil to form a glaze or paste. Smear mixture over roast. Poke garlic cloves in various places in or under fat of roast. Place roast, fat side up in center of oven on a rack in a large roasting pan and roast for about 20 minutes at the high heat. Reduce oven temperature to 325 degrees F. Lay a piece of heavy duty foil loosely over the roast to prevent overbrowning. Place vegetables in pan around roast and drizzle them with drippings, butter or oil. Cook beef for approximately 12 minutes per pound for medium-rare. Check the temperature of the roast deep in the center of the roast or in several places with a meat thermometer. It should register 120 to 125 degrees F. for medium rare. Remove roast and allow to "rest" for 20 minutes to prevent loosing juices when it is carved. Note: The temperature inside the roast will continue rising about 10 degrees. Remove vegetables and set them aside. Pour pan drippings and juices off and separate the fat and juices with a fat separator if you have one so you can use the broth for the "au jus" and save the fat for Yorkshire pudding or another use. Place the roasting pan over medium-high heat. Add the wine or other liquids and scrape up the brown bits from the bottom of the pan. Add sugar, beef drippings, Kitchen Bouquet, reserved vegetables and parsley. Season with salt and black pepper. Cook until wine is reduced about 50%, or about 5 minutes. Strain sauce through cheesecloth or a strainer to remove solids before serving. This sauce is the "au jus" you want to serve HOT with the sliced beef either on it or as a "dipping sauce." Nita's Note: 1 or 2 Tablespoons Arrowroot dissolved in 1 or 2 Tablespoons cold water added to the sauce will thicken somewhat and enrich the sauce. Do NOT boil sauce after adding the Arrowroot. Serves 4 to 7 depending on size of roast Christmas Recipe Christmas Recipes Tea Sandwich Recipes

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Wednesday, November 21, 2007

Recipes Recipe - Famous Recipes - Grilled Apricot-Honey Pork Tenderloins

Grilled Apricot-Honey Pork Tenderloins This is a tantalizing, easy-to-prepare dish. The sweetness of the apricot glaze is a perfect complement to the tender pork, which makes a nice centerpiece to showcase the vibrant vegetable and summer salads. Makes 8 servings Ingredients: Glaze: 1 cup apricot preserves 2/3 cup apricot juice 1/4 cup honey 2 tablespoons white vinegar 2 tablespoons yellow mustard Tenderloins: two 1 1/2 pound pork tenderloins coarse salt and white pepper for seasoning 1/4 cup whole-grain mustard vegetable oil for brushing the grate Preparation: Make the Glaze: Combine the apricot preserves, apricot juice, honey and vinegar in a heavy bottomed saucepan. Bring to a low boil over medium heat, then reduce heat to medium-low and continue to cook, stirring often, until the mixture is thick and bubbling, about 20 minutes. Remove from heat, whisk in the mustard and set aside. Prepare the Tenderloins: Season the tenderloins with coarse salt and white pepper; rub all over with the mustard. Brush the grate liberally with oil. Grill the tenderloins indirectly over medium heat, turning once and brushing often with the glaze until the center is barely pink and reaches an internal temperature of 150 degrees F, 25 to 30 minutes. Transfer the tenderloins to a platter and let rest at room temperature for 5 minutes before slicing. Cuban Appetizers Peartini Healthy Muffins Fruit Pizza Recipes

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Tuesday, November 20, 2007

Recipes Recipe - Famous Recipes - slimming world recipes - Skinny Mashed Potatoes

Skinny Mashed Potatoes Source: Diet and Fitness news Ingredients 2 cans (14-1/2 oz. each) Fat Free Chicken Broth, (3 1/2 cups) 5 large potatoes, cut into 1" pieces (about 7 1/2 cups) Generous dash pepper Directions Place broth and potatoes in saucepan. Parboil for 20 minutes at 140 degrees F. Remove from heat and cool down completely by lowering the pot into a sink of cold water. Just before you're ready to mash them, bring back to the boil and cook until fork tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups broth and pepper. Add additional broth, if needed, until desired consistency. Per Serving (excluding unknown items): 125 Calories; trace Fat (1.0% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 113mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat. WW Points 2.6 Peartini Healthy Muffins Fruit Pizza Recipes Slimming World Recipes

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Recipes Recipe - Famous Recipes - wedding appetizers - Lemon Grilled Bacon-Wrapped Scallops

Lemon Grilled Bacon-Wrapped Scallops These lemony appetizers are easy to make and terribly addictive. Blanching the bacon ahead of time allows it to cook thoroughly on the grill - without overcooking the scallops. Lime juice also makes for a great appetizer in place of the lemon juice if desired. 2 pounds sea scallops 1/4 cup olive oil Freshly squeezed juice of one lemon 1 teaspoon salt 1/2 teaspoon pepper 10 slices bacon If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, salt, and pepper in a large bowl or plastic bag. Marinate in the refrigerator for 30 minutes. While the scallops are marinating, prepare the bacon. Cut each slice of bacon into three pieces. Blanch the bacon in boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Grill over medium heat, turning and basting frequently with the marinade until golden brown and the scallops are cooked through. Makes 6 servings. Strawberry Cake Recipe Onion Gravy Recipes Rack of Lamb Wedding Appetizers

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Monday, November 19, 2007

Recipes Recipe - Famous Recipes - German Raisin Pie

German Raisin Pie 2 cups sugar 3/4 cup butter, melted 4 eggs, slightly beaten 1/2 tsp salt 1 T. vinegar 1 tsp vanilla 1 cup nuts 1 cup raisins 1 cup coconut Mix all together and bake in un-baked pie shell at 325 % for 1 hour. Pineapple Upside Down Cake Recipes Thanksgiving Recipes Quick Chicken Soup with Napa Cabbage

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Friday, November 16, 2007

Recipes Recipe - Famous Recipes - Brownie Pudding

Serves 8 Brownie Pudding This pudding has a brownie texture, and also forms its own chocolate sauce as it bakes. It is quick and easy to prepare and is a perfect family dessert. Serve it a bit warm. 1 cup sifted all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup granulated sugar 6 tablespoons cocoa powder ½ cup milk 2 tablespoons (1/4 stick) butter, melted 1 teaspoon vanilla extract ½ cup chopped pecans 1 cup brown sugar 1 ½ cups boiling water Preheat oven to 350 degrees. Sift together the flour, baking powder, salt, granulated sugar, and 2 tablespoons of the cocoa into a large bowl. Add the milk, butter, and vanilla; mix only until smooth. Stir in the pecans, thentransfer to an oiled 1-quart (10x6-inch) baking dish. In a medium bowl, combine the brown sugar and the remaining 4 tablespoons cocoa; sprinkle over the top of the chocolate mixture. Pour the boiling water over it all, and do not stir in. Bake for 40 minutes, or until the top appears to be firm. Remove from oven and allow to stand for 10 minutes before cutting into squares. Serve warm, pudding side up. If the dessert is made in advance, it can be covered with foil and reheated in a low oven or in the microwave. Baked Chicken Kentucky Derby Pie Spanish Fried Almonds (Almendras Fritas)

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Thursday, November 15, 2007

Recipes Recipe - Famous Recipes - Steak and Kidney Pudding

Really traditional winter meal. I hate kidney so I just use steak. Steak and Kidney Pudding 3 tbs vegetable oil 1 1/2 lbs stewing steak cut into chunks 8oz ox kidney, cut into chunks 8oz chopped onion 3tbs white flour 1 pint(20fl oz) beef stock 1 tbsp strong mustard 10ozwhite self raising flour or plain flour with 1 tsp baking powder 5oz shredded suet grated rind of a lemon butter for greasing dish 1. Brown steak and kidney in flameproof casserole dish Remove when browned 2. Brown onions lightky. Off the heat, stir in plain flour, stock, mustard and salt and pepper. Bring to boil and replace steak and kidney 3. Cover casserole and cook at 325 F 170 C for 2 hours until meat is tender. 4. Mix SR flour,suet, grated lemon rind and salt and pepper. Bind to smooth dough with 6-7 fl oz water. Knead until smooth 5.Roll out dough to 13 inch round. Cut out 1 quarter and reserve. Line a 3 pint greased pudding basin with large piece of dough, damping and overlapping the sides to join. 6. Sppon in the meat and juices and top the pudding with the reserved dough rolled out to a round damping edgeto seal. 7. Cover with greaseproof paper and kitchen foil. Tie securely with string 8. Place in large pan on a heat proof saucer then fill pan with boiling water au to half way up the basin. Boil for 1 and a half to 2 hours topping up water as neccessary. Thanksgiving Recipes Christmas Recipes Deep Fried Turkey

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Wednesday, November 14, 2007

Recipes Recipe - Famous Recipes - Luau Recipes - Luby's Cafeteria Baked Spareribs With Luau Sauce RecipeLuby's Cafeteria Baked Spareribs With Luau Sau

Luby's Cafeteria Baked Spareribs With Luau Sauce Recipe For fans of cafeteria cuisine. Long, slow cooking makes these ribs extra tender and tasty. The spicy-sweet sauce makes them extra special. Ribs 8 lbs pork spareribs, cut into 1 lb pieces 1/4 cup seasoning salt 1 cup honey Luau Sauce 1 1/2 cups thawed frozen peaches, drained 1/2 cup white vinegar 1 1/2 teaspoons ground ginger 3/4 cup firmly packed light brown sugar 1/2 cup ketchup 3 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon salt 8 servings 2 hours 10 minutes 10 mins prep Preheat oven to 250°F. For ribs, remove and discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes. For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers. Serve with ribs. Hotel Hershey® Derby Pie Terry Johnson's Hawaiian Luau Barbecued Beef Ribs Thanksgiving Recipes Christmas Recipes

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Tuesday, November 13, 2007

Recipes Recipe - Famous Recipes - Strawberry-Pecan Pie - strawberry pie recipe

Strawberry-Pecan Pie 6 to 8 servings 1 & 1/2 cup Sugar 1/4 cup all purpose flour 1 tsp. ground nutmeg 1 tsp. ground cinnamon 2 cup chopped, fresh strawberries 1 cup chopped pecans pastry for 9-inch double-crust pie 1 - 2 Tbsp. butter or margarine In a bowl, combine sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. Line the pie plate with bottom crust. Add filling; dot with butter. Top with a lattice crust. Bake at 375F for 50 minutes or until crust is golden brown and filling is bubbly. Recipes Chicken Thanksgiving Recipes Christmas Cookies English Christmas Trifle Recipe

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Monday, November 12, 2007

Recipes Recipe - Famous Recipes - ambrosia salad - Ambrosia Waldorf Salad

Ambrosia Waldorf Salad

2 Cups Fresh Or Frozen Cranberry Halves
1 cup seedless green grape halves
1/2 Cup Sugar
3 Cups Miniature Marshmallows
2 Cups Diced Un-peeled Apples
3/4 Cup Chopped Pecans
1 Can (20oz) Pineapple Tidbits, Drained
1 Cup Heavy Cream, Whipped
Shredded or Flaked Coconut

Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving.

Flip Flops Cake mexican Tortilla Cookies Mexican Cookie Recipes Spanish Fried Almonds (Almendras Fritas) Chicken Korma Recipe

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Friday, November 09, 2007

Recipes Recipe - Famous Recipes - Trifle Recipes -

Trifle Recipes Apple Spice Cake Trifle 1 (18.25 ounce) box spice cake mix 1 1/4 cups cinnamon applesauce 3 eggs 1/3 cup vegetable oil 1 (21 ounce) can apple pie filling 1 tablespoon butter 7 teaspoons ground cinnamon, divided 3 cups cold milk 1 large box instant vanilla pudding mix 1 envelope whipped topping mix 1 (12 ounce) carton frozen whipped topping, thawed 1/2 cup chopped walnuts 1/4 cup English toffee bits or almond brickle chips In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack. In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool. In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes. Spread a third of the topping in a 6-quart clear glass bowl. Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours. Yields 20 to 24 servings. Recipes Chicken Thanksgiving Recipes Christmas Cookies English Christmas Trifle Recipe

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Thursday, November 08, 2007

Recipes Recipe - Famous Recipes - Spanish dessert recipes - Spanish Cheese Custard (Quesada Pasiega)

Spanish Cheese Custard (Quesada Pasiega) 1 lb (450 g) ricotta or cottage cheese 4 oz (125 g) butter, melted 1 cup (250 ml) sugar 4 eggs 3 Tbs (45 ml) lemon juice 1 tsp (5 ml) grated lemon zest 2 cups (500 ml) all-purpose flour 1/4 cup (60 ml) bread crumbs mixed with 1 Tbs (15 ml) ground cinnamon Beat the ricotta, butter, sugar, eggs, lemon juice, and lemon zest until smooth. Add the flour and beat just until no lumps remain. Grease a large cake pan (8x14 inches, 20x36 cm) and coat with the bread crumb mixture. Pour the batter into the prepared pan and bake in a preheated 350F (180C) oven until set and a toothpick inserted in the center comes out clean, about 30 minutes. Cool to room temperature before unmolding and cutting into squares. Makes about 24 servings. Quick Chicken Soup with Napa Cabbage Grilled Garlic Lime Pork Tenderloin recipe Amish Macaroni Salad Recipe Grilled Tuna Steak Sandwiches

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Wednesday, November 07, 2007

Recipes Recipe - Famous Recipes - macaroni salad - Oriental Pasta Salad

Oriental Pasta Salad 2 cups elbow macaroni, uncooked 2 large carrots, cut into 1-inch strips 1 cup snow peas, cut in half 2 green onions, chopped 1/2 cup thinly sliced red pepper 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon cider or red wine vinegar 1 tablespoon soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon black pepper Cook macaroni according to package directions. Drain and rinse in cold water. Place in large bowl and add carrots, peas, onions and red pepper. In a small bowl, whisk mayonnaise, sour cream, cider or red wine vinegar, soy sauce, ginger, and black pepper until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1 hour. Makes about 7 servings. Thanksgiving Recipes Christmas Cookies Recipes Chicken

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Tuesday, November 06, 2007

Recipes Recipe - Famous Recipes - pork chop recipes - Baked Pork Chops with Cabbage

Baked Pork Chops with Cabbage 4 pork chops 1 Tbs. oil 1/4 cup onion, diced 1 can cream of celery soup 1/2 cup milk 3 medium potatoes, diced 1 lb. cabbage, shredded 1/4 cup flour 1 1/2 teas. salt (optional) 1/8 teas. pepper Brown chops in oil and remove from pan. Add onion, soup, milk to oil in pan, blend and set aside. Starting with the potatoes, put alternate layers of potatoes and cabbage into a 2_qt. casserole; sprinkle each layer with flour; pour soup sauce over each layer. Place chops on top; cover and bake for 1 1/4 hours at 350°. Serves 4. Turkey Chili Slow Cooker Recipes Famous Recipes Christmas Recipes

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Monday, November 05, 2007

Recipes Recipe - Famous Recipes - Herman Sourdough Starter

Herman Sourdough Starter This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days. Prep Time: approx. 30 Minutes. Ready in: approx. 166 Hours 40 Minutes. Makes 4 cups (8 servings). Printed from Allrecipes, Submitted by Sue -------------------------------------------------------------- 2 1/4 teaspoons active dry yeast 2 cups warm water (110 degrees F/45 degrees C) 2 cups all-purpose flour 1/4 cup white sugar 1 cup white sugar, divided 2 cups all-purpose flour, divided 2 cups milk, divided Directions In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight. The next day, stir and refrigerate. Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions. Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days. On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days. On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.) Herman Bread A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor. Prep Time: approx. 30 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 3 Hours Makes 1 - 9x5 inch loaf (15 servings) Printed from Allrecipes, Submitted by Jacquelyn Demery -------------------------------------------------- 1 (.25 ounce) package active dry yeast 1 cup lukewarm water 1 cup Herman Sourdough Starter 3 tablespoons vegetable oil 3 cups all-purpose flour 1 tablespoon salt Directions In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped. Thanksgiving Recipes Christmas Recipes Sunny Broccoli Salad Philly Cheese Cake

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Friday, November 02, 2007

Recipes Recipe - Famous Recipes - Sweet Zucchini Bread with Citrus - zucchini bread

Sweet Zucchini Bread with Citrus

If making muffins, it's better to grease your tins than to use liners. You'll get a better crust.

2 cups all-purpose flour 1 cup whole wheat flour 2 cups sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 4 eggs, beaten 1 cup vegetable oil 3 cups grated zucchini Peel of 1 washed orange, minced (or try this with lemon peel)

Step 1 Preheat oven to 375 degrees. Butter two 9-inch loaf pans and dust with flour or wheat germ. Mix all the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt in a large bowl. With an electric mixer or wire whisk beat the eggs, then blend in the oil. Use a spatula to mix the dry ingredients into the egg mixture in several additions, then fold in the zucchini and the orange peel. Divide the batter evenly between the two pans and bake for 50 minutes or until the top springs back when pressed lightly with a finger (bake muffins for 30 minutes). The bread may cool in the pans for 5 to 15 minutes before being turned out onto a rack or plate. Makes two 9-inch loaves (or one loaf and 12 muffins).

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Thursday, November 01, 2007

Recipes Recipe - Famous Recipes - cauliflower soup - Cauliflower Chowder

Cauliflower Chowder WEIGHT WATCHER POINTS® Value 3 Servings 5 1 Tbsp reduced-calorie margarine 1 small vidalia onion(s), chopped 2 medium stalk celery, chopped 29 oz vegetable broth 1 1/2 cup water 1 head cauliflower, finely chopped 1 large potato(es), red, peeled and finely chopped 1 cup fat-free evaporated milk 16 oz sweet red pepper(s), roasted, water-packed, drained and chopped 1 Tbsp dried basil Melt margarine in a Dutch oven over medium heat. Add onions and celery; cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat and simmer until potato is tender, about 20 minutes. Stir in milk and roasted peppers and heat about 2 minutes more. Place soup in a blender or food processor; puree until smooth. (Note: Depending upon the size of your blender, you may need to puree the soup in batches.) Return soup to Dutch oven; add basil and bring to a boil stirring constantly Yields about 2 cups per serving. Thanksgiving Recipes Christmas Recipes "Low-Fat Taco Soup" Baked Chicken

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Monday, October 29, 2007

Recipes Recipe - Famous Recipes - Mucho Gusto Chili

Mucho Gusto Chili 1 pound coarsely ground beef 1 pound ground pork, lean shoulder 1 pound red beans, washed 1 large onion, diced 1 cup celery, sliced 1/4" thick 3 tablespoons hot chili powder 1 tablespoon cumin seeds 1 quart tomatoes 1 1/2 cups V-8® vegetable juice 1 1/2 cups beer 3 bay leaves 3 large garlic cloves 1 can chopped green chiles, (3-4 ounce) 1 bell pepper, diced 1 tablespoon oregano 1/2 teaspoon black pepper salt, to taste 2 tablespoons cornmeal, mixed with 3 Tb warm water, optional Brown meat slightly. Add to beans in soup pot. Add water to half full. Add onion, celery, chili powder, cumin, tomatoes, V8, beer, bay leaves, garlic, green chilies, bell pepper, oregano and pepper. Bring to a simmer and cover. Cook for 3 to 4 hours or until tender, adding water if necessary so beans do not stick and stirring frequently. Add salt. Halloween Recipes Christmas Recipes Thanksgiving Recipes Trick or Treat - Halloween Carnival of the Recipes

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Flip Flops Cake

Flip Flops Cake Recipe Ingredients 1 10-3/4-ounce frozen pound cake, thawed 3/4 to 1 cup desired-flavor ice cream 1/2 of an 8-ounce carton frozen whipped dessert topping, thawed Pull-apart licorice twists Bright-color candy wafers and/or round candies Graham cracker crumbs (optional) Directions Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes. Halloween Recipes Flip Flops Cake

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Spanish Cookies - Almond Cookies - Crispy Polvorones

Spanish Cookies - Almond Cookies - Crispy Polvorones A Christmas Cookie Specialty of Spanish origin, these rich, crumbly "polvorones" or Almond Cookies are a special Christmas treat. INGREDIENTS: 2 1/4 cup Vegetable Shortening 1 1/8 cup Sugar 2 cups Powdered Sugar 3 cups Whole Almonds (raw) 3 2/3 cups Flour 1 tsp Almond Extract 1 tsp Cinnamon PREPARATION: Grind almonds in a food processor. Cut granulated and powdered sugars into the vegetable shortening in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix. Mix in flour one cup at a time. Mixture will seem dry or crumbly. Mix by hand, adding the last cup of flour because the dough will be very crumbly. Mix ingredients well. Refrigerate the dough for two hours or more. Form Cookies and Bake Divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 – 1 ½ inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies. Bake at 350 degrees for 25-30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5-10 minutes then remove carefully using a spatula. Spanish Cookies - Almond Cookies - Crispy Polvorones Halloween Recipes Trick or Treat - Halloween Carnival of the Recipes

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Spanish Drinks - Granizado de Limón

Spanish Drinks Recipe - Granizado de Limón Ingrediants Juice of 4-6 lemons (depending on size) ½ litre water 100 gr sugar Method 1. Heat together sugar and water. 2. When sugar dissolved, remove from heat. 3. Stir in lemon juice. 4. Allow to cool. 5. Place in freezer until ALMOST frozen. 6. Mush with electric mixer into thick purée. 7. Serve icy-cold with a straw. Spanish Drinks - Granizado de Limón

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Sunday, October 28, 2007

Halloween Recipes

Baked Pumpkin Seeds

World Famous Recipes » Baked Pumpkin Seeds. ... World Famous Recipes » Baking Pumpkin Seeds and Baked Pumpkin Seeds baked-pumpkin-seeds

Baked Pumpkin Seeds

Baked Pumpkin Seeds. Baking , Cooking , Famous Recipes , Food , Halloween , Halloween Recipes , Pumpkin , Pumpkin Recipes baked-pumpkin-seeds

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Thursday, October 25, 2007

Recipes Recipe - Famous Recipes - quick and easy dinner recipes - 20-Minute Tomato Basil Pork Chops

20-Minute Tomato Basil Pork Chops Delicious! Presented at Taste of Home's Cooking Show. A very easy and quick stove top dinner. With the nice color presentation and the great flavor of this dish, it could easily be served for dinner party as well. 6 boneless pork chops 2 tablespoons vegetable oil 2 cans cream of mushroom soup 2/3 cup water 1 cup chopped plum tomatoes 1 1/2 tablespoons dried parsley flakes 2 teaspoons dried basil 1-2 tablespoon butter or margarine egg noodles or rice, cooked 4 to 6 servings Brown chops in skillet in oil. Combine tomato, soup, water and seasonings and add to browned chops. Cover and simmer about 15 minutes, or until chops are done. Stir in butter or margarine prior to serving. Serve over noodles or rice. Pumpkin Shake Recipe Irish Recipes Thanksgiving Recipes

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Wednesday, October 24, 2007

Recipes Recipe - Famous Recipes - Guacamole Dip - How to make Guacamole Dip

GUACAMOLE DIP 3 large Avocados (mashed) 1 small tomato (diced small) 3 T. Onion (diced small) garlic salt to taste chili powder to taste (optional) Mash avocados then add all other ingredients. Mix well. Serve with tostado chips. May double recipe. You could also add some finely diced jalapenos if desired. Guacamole Dip Steak Marinades Tomato Soup Recipe Broccoli Soup

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