Famous Recipes

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

TROPICAL SALSA

TROPICAL SALSA
Yield: 1-1/2 cups

INGREDIENTS

– 1/2 cup finely-chopped red onion
– 2 mangoes (or 2 papaya or 6 nectarines),
peeled and diced small
– 2 Tbsp. fresh lime juice, or to taste
– 1/2 cup finely-minced fresh cilantro leaves
– 1-2 Tbsp. rice vinegar, or to taste

DIRECTIONS

Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.

In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

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December 9, 2006 Posted by | Condiments, Events, Famous Recipes, Food, Fruits, Recipe, Recipes, Snacks, Vegetables | Leave a comment

Lamb Chops with Garlic-Rosemary Sauce

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.

December 7, 2006 Posted by | Cooking and Food, Dinner, Events, Famous Recipes, Lamb Chops, Meals, Recipe, Recipes | Leave a comment

CHOCOLATE TRUFFLE CAKE SUPREME

CHOCOLATE TRUFFLE CAKE SUPREME

1-1/4 cups (2-1/2 sticks) unsalted butter
3/4 cup HERSHEY’S Cocoa
1 cup plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 cup (1/2 pt.) cold whipping cream
Chocolate curls (optional)

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.

5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings

December 5, 2006 Posted by | Baking, Cake Recipes, Chocolate, Dessert, Dessert Recipes, Events, Recipe, Recipes | Leave a comment

All-Day-Long Crockpot Beef

All-Day-Long Crockpot Beef

1 1/2 pounds beef roast — * see note
1/2 teaspoon black pepper
2 garlic cloves — minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots — sliced
2 celery stalks — diced
1 green bell pepper — chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice
* Use any cut of beef roast desired.
——– ———— ——————————–
1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

4. Turn the crockpot to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

* Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time,depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon.

Use the liquid as is or turn crockpot to high and thicken liquid with a little Thick-N-Thin NotStarch.

December 4, 2006 Posted by | Beef, Beef Recipes, Cooking and Food, Famous Recipes, Meals, Recipe, Recipes, Slow Cooker, Vegetables | Leave a comment

Spice Buttermilk Muffins

Spice Buttermilk Muffins

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.). In mixing bowl cream together butter and sugar with electric mixer.
Add eggs and beat once more. Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

December 1, 2006 Posted by | Baking, Dessert, Dessert Recipes, Muffins, Recipe, Recipes, Snacks | 1 Comment