Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Recipes – Famous Recipes – Choco-Cherry Truffles

Choco-Cherry Truffles
12  squares (1 ounce each) semisweet chocolate
3  squares (1 ounce each) unsweetened chocolate
1  can (about 14 ounces) sweetened condensed milk
1/4  teaspoon salt
2  tablespoons cherry-flavored liqueur (optional)
1/4  cup chopped nuts
1/2  cup maraschino cherries, drained and chopped
2  packages (6 ounces each) premium white chocolate baking bars
2  teaspoons vegetable oil
   Assorted colored sprinkles

1. Heat semisweet and unsweetened chocolate, sweetened condensed milk
and salt in saucepan over medium heat, stirring, until chocolate is
melted, 7 minutes. Remove from heat. Add liqueur if using, and nuts and
cherries. Cover surface directly with waxed paper; refrigerate until
cold, 1-1/2 hours. 

2. Using measuring tablespoon, or spoon, scoop out slightly heaping
tablespoon chocolate mixture; roll into smooth ball between hands. Place
on waxed paper-lined baking sheet. Continue with remainder. 

3. Melt white chocolate with oil in small saucepan over low heat,
stirring. Let stand until cool to touch, 1 minute. Using 2 forks, dip
balls into white chocolate. Transfer to waxed paper to dry. Decorate
with sprinkles. Makes 42 truffles. 

July 18, 2006 Posted by | Candy, Candy Recipes, Chocolate, Famous Recipes, Recipes | Leave a comment

Recipes – Vegetable Recipes – Broccoli Cheese Braid

Recipes – Vegetable Recipes – Broccoli Cheese Braid
2 cups chicken, cooked and chopped
1 cup broccoli, fresh or frozen, chopped
1/2 cup red bell peper, chopped
1 clove garlic, minced
1 cup chedder cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill weed, dried
1/4 teaspoon salt
2- 8 ounce packages refrigerated crescent dinner rolls*
1 egg white, lightly beaten, optional
2 tablespoons almonds, slivered, optional

Combine chicken, broccoli, pepper, garlic, and cheese in mixing bowl. In another small bowl, combine mayonnaise with dill and salt. Stir mayonnaise mixture into chicken mixture. Unroll packages of crescent dough; do not separate. Arrange dough onto baking sheets to form a rectangle the length and width of the pan. Roll dough together to seal perforations. On longest side of baking sheet, cut dough into strips 1½” apart and 3″ deep using a pizza cutter (there will be 6″ in center for filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn, and then pinching together. Continue twisting and pinching strips to form a braid. Pinch ends together to seal at end of braid. If desired, brush egg white over dough and sprinkle with almonds.
Bake at 375 degrees F. for 25-28 minutes or until deep golden brown.

July 18, 2006 Posted by | Bread Recipes, Breads, Cheese, Cheese Recipes, Chicken, Chicken Recipes, Famous Recipes, Recipes, Specialty Breads, Vegetable Recipes, Vegetables | Leave a comment

Recipes – Pork Recipes – Thai Pork Tenderloins

Recipes – Pork Recipes – Thai Pork Tenderloins
2 pork tenderloins or
1 boneless pork loin, 1 1/2 pounds
1/3 cup chicken broth
2 tablespoons lime juice
1 tablespoon fish sauce (nam pla) or lite soy sauce
1 tablespoon freshly grated ginger root or 1 teaspoon ground
2 cloves garlic, minced
1 2-inch strip lemon rind
1 teaspoon hot chili paste

Place pork in heavy plastic bag or glass bowl.
Marinade: In bowl, whisk together 2 tablespoons chicken broth, lime juice, fish sauce, ginger root, garlic, lemon rind and chili paste. Pour over pork. Close bag, secure and set in bowl. Marinate overnight in the refrigerator or at room temperature for one hour.
Remove pork. Strain marinade into small saucepan.
Barbecue pork over medium-hot coals, turning once or twice, for 25 to 35 minutes or until juices run clear. Or, place pork on rack in shallow roasting pan. Roast in 350 degree oven for 30 to 45 minutes or until juice runs clear.
To serve, cut into thin slices. Add remaining chicken broth to reserved marinade. Bring to boil for 2 minutes. Brush over cooked pork.
Makes 6 servings.
Calories 149, Fat 3 g, Carbs 1 g, Sodium 216 mg, Fiber 0 g.
Points 3.

July 18, 2006 Posted by | Famous Recipes, Pork, Pork Recipes, Recipes | Leave a comment

Famous Recipes – Fudge Recipes – Peanut Choc-Scotch Fudge

Famous Recipes – Fudge Recipes – Peanut Choc-Scotch Fudge

      3/4 cup butter
      3 cups white sugar
      3/4 cup milk
      3/4 cup peanut butter
     1 cup semisweet chocolate chips
      1 cup butterscotch chips
      1 teaspoon vanilla extract
      1 (7 ounce) jar marshmallow creme

Lightly grease a 9×13 inch dish.
In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

July 18, 2006 Posted by | Famous Recipes, Fudge Recipes, Recipes | Leave a comment

Famous Recipes – Salad Recipes – GARDEN SALAD WITH CREAMY DRESSING

Famous Recipes – Salad Recipes – GARDEN SALAD WITH CREAMY DRESSING 

1 lb. fresh garden lettuce (or in any season but summer, Romaine lettuce)
1 carrot, peeled and sliced
1 tomato, diced
1 avocado, diced
2 scallions, minced
1/2 c. walnut pieces
Croutons to top
1 c. sour cream
1 1/2 c. olive oil
1 tbsp. brown mustard
1 egg yolk
1 tsp. dried dill
2-3 cloves crushed garlic (more if you’re home alone, less if you have a date)
To prepare dressing, mix ingredients and blend until smooth. Refrigerate for  at least 1 hour. Mix salad ingredients together and serve with literally ANY meal!

July 18, 2006 Posted by | Famous Recipes, Recipes, Salad Recipes, Salads | Leave a comment

Famous Recipes – Lamb Recipes – Lamb Chops with Garlic-Rosemary Sauce

Famous Recipes – Lamb Recipes – Lamb Chops with Garlic-Rosemary Sauce
Yields: 4 Servings

2 garlic cloves
4 lamb shoulder chops (each about ¾ inch think)
Salt & Pepper
2 tablespoons olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
½ cup chicken stock
1 tablespoon butter

Chop garlic.  Pat lamb dry and season with salt and pepper.  In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. 

Turn lamb over and sear 2 minutes more for medium-rare.  Transfer lamb to 4 plates.  Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 1 minute.  Whisk in butter.  Pour sauce over lamb.

July 18, 2006 Posted by | Famous Recipes, Lamb, Lamb Chops, Lamb Recipes, Recipes | 1 Comment

Famous Recipes – Chicken Recipes – Coq au Vin

Famous Recipes – Chicken Recipes – Coq au Vin
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.

Famous Recipes – Coq au Vin

July 18, 2006 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipes, Famous Recipes, Recipes | Leave a comment

Carnival of the Recipes #100

Carnival of the Recipes #100 is now available for your viewing pleasure: http://trub.blogspot.com/2006/07/carnival-of-recipes-1-0-0-welcome.html . It’s a special It’s Our Birthday! Edition full of past and future Carnival favorites. Thanks to Trub for doing all the work this week. Be sure and leave a comment to let him know his hard work is appreciated.

Next week the Carnival will be hosted by Home Recipes at http://homerecipes.org. You can send recipes or links to recipe.carnival@gmail.com by noon CST on Saturday. If you wish to host a future carnival send a message to the same address with the word host in the subject line. Thanks to all of you who have agreed to host in the coming months. For a line-up of future Carnivals , visit  our Carnival of the Recipes page on Blog Carnival. (You can also review all past Carnival of the Recipes there too.)

July 18, 2006 Posted by | Carnival Of The Recipes, Recipes | Leave a comment