Famous Recipes

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

Famous Recipes – Cheese Soufflé Breakfast Casserole

Famous Recipes – Cheese Soufflé Breakfast Casserole

8 slices bread, buttered on both sides and cut in 1/2″ cubes
1 pound grated sharp Cheddar cheese
6 eggs
3 cups milk
3/4 t. dry mustard
3/4 t. salt
Dash red pepper
2 1/2 quart casserole, uncovered

Spread bread with butter on both sides. Cut bread into 1/2″ cubes. Grate 1
pound sharp cheddar cheese and alternate layers of cheese and bread in
buttered baking dish. Mix 6 eggs and 3 cups milk; beat slightly and add dry
mustard and salt with a dash of red pepper. Pour mixture over cheese and
bread. Let stand in refrigerator overnight. Bake cold at 350 for an hour.
May be prepared ahead.

November 11, 2006 Posted by | Breakfast, Carnival Of The Recipes, Carnivals, Cheese, Cheese Recipes, Cooking, Cooking and Food, Egg Recipes, Eggs, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | Leave a comment

Sweet Potato and Lentil Stuffing Recipe

Sweet Potato and Lentil Stuffing Recipe


  • 1/2 cup wild rice, rinsed
  • 1-cup water
  • 1 large leek, finely chopped
  • 2 garlic cloves, crushed
  • 12 button mushrooms, roughly chopped
  • 1/2 cup brown lentils
  • 1/2 cup red lentils
  • 2 cups vegetable stock
  • 3 medium sweet potatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cilantro (ground parsley)
  • 4 tablespoons fresh parsley, finely chopped
  • 2 tablespoons olive oil


  1. Preheat oven to 400„aF.
  2. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes.
  3. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender.
  4. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant.
  5. In a large bowl, combine rice, lentils and saucepan mixture. Mix well.
  6. Place in a baking pan and coat with Pam spray. Bake at 400„aF for 30-40 minutes until lightly browned.

November 11, 2006 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Potatoes, Recipe, Recipes, Thanksgiving | Leave a comment

Famous Recipes – Orange Cranberry Muffins

Orange Cranberry Muffins
1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
2-1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups cranberries, chopped
1 tbsp. orange zest, finely grated

1. In a mixing bowl, beat together sugar and egg. Add milk, sour cream
and oil.
2. In another bowl, combine flour, baking powder, baking soda and salt.
Add to wet ingredients just until blended. Fold in cranberries and
orange zest.
3. Pour batter into greased or paper-lined muffin cups. Bake at 375° for
15 to 18 minutes or until muffins test done.
4. Remove muffins from cups to a wire rack. Let cool before frosting.
Makes one dozen.

November 11, 2006 Posted by | Bread Recipes, Breads, Breakfast, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Meals, Muffins, Recipe, Recipes | Leave a comment

Pumpkin Roll Cake

Pumpkin Roll Cake

2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla

Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

November 11, 2006 Posted by | Cake Recipes, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Halloween, Pumpkin, Pumpkin Recipes, Thanksgiving | Leave a comment