Famous Recipes

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

Tailgate Potato Salad

Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the
bacon, reserving the bacon fat. Slice the onions, chop the sun-dried
tomatoes and mince the garlic. In a large mixing bowl, add the olive
oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well.
Add the sun-dried tomatoes, onions and the potatoes (while they are
still warm). Mix well and serve.

March 29, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Famous Recipes, Ingredients, Potato Recipes, Potatoes, Recipe, Recipes, Vegetables | 4 Comments

Cinnamon Pull Aparts

Cinnamon Pull Aparts

2 (8 ounce) cans refrigerated biscuits
1/3 cup white sugar
1/4 teaspoon cinnamon
1/3 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon

Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.

Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes.

Serve warm. Yum!

March 24, 2007 Posted by | Baking, Bread Recipes, Breads, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Dessert Recipes, Famous Recipes, Food, Ingredients, Recipe, Recipes, Snacks, Specialty Breads | Leave a comment

Famous Recipes – Crockpot Ham & Scalloped Potatoes

Crockpot Ham & Scalloped Potatoes

  • 1 teaspoon Cream of Tartar
  • 12 Potatoes; Pared and Sliced Thin
  • 2 Water
  • 15 Cooked Ham
  • 3 Onions; Peeled and Sliced Thin
  • Pepper
  • 2 American Cheese; Grated
  • 2 Cans; Cream of Mushroom Soup
  • Paprika
  • Salt

Directions:
Toss the potato slices in the cream of tartar and the water. Drain. Put half the ham, potatoes and onions in the slow cooker. Sprinkle with salt and pepper. Top with half of the grated cheese. Add the remaining potatoes, ham and onions. Sprinkle salt and pepper over. Top with the remaining grated cheese. Cover. Cook on LOW for 8 to 10 hours. This recipe for Crockpot Ham & Scalloped Potatoes serves/makes 10.

March 15, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Method, Pork, Potatoes, Recipe, Recipes, Slow Cooker, Vegetables | Leave a comment

Irish Flag Cookies

Irish Flag Cookies

1 cup butter
1 egg
1 1/2 cups confectioners’ sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar

Cream together butter and confectioners’ sugar in a large bowl. Beat in vanilla and egg
extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream
of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into
balls.

Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface.
With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350
degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack.
Frost cookies with Irish Flag Frosting.

Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on
the right side, leaving the middle one inch unfrosted.

March 10, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cookie Recipes, Cookies, Cooking, Cooking and Food, Dessert, Events, Food, Holidays, Irish Recipes, Snacks, St. Patrick's Day Recipes | 3 Comments

Famous Recipes – Irish Pub Stew Recipe

Irish Pub Stew recipe
4 to 6 servings

1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

Preheat oven to 300 degrees F.

In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.

Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.

Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

March 7, 2007 Posted by | Beef, Beef Recipes, Beef Stew Recipes, Cooking, Cooking and Food, Dinner, Events, Famous Recipes, Food, Holidays, Ingredients, Irish Recipes, Irish Stew, Meals, Potatoes, Recipe, Recipes, St. Patrick's Day Recipes, Stew Recipes, Vegetables | 1 Comment

Green Beans with Coconut

Green Beans with Coconut

2 pounds fresh green beans
1 tablespoon butter
1 teaspoon mustard seed
2 teaspoons coriander seed
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
2 teaspoons salt
1/2 cup flaked coconut
dash hot pepper sauce

Clean green beans, slice into 2-inch pieces and set aside.
In large skillet melt butter over medium-high heat. Sauté
mustard seed, coriander seed, onion and ginger for 1 minute.
Stir in beans and salt. Stir-fry for about 5 minutes, until
beans are still crisp.

Stir in coconut and hot pepper sauce. Cover, lower heat and
ook for about 10 minutes, until beans are tender.

Serves 6 to 8

80 Calories, 4g Fat, 12g Carbs, 2g Fiber, 330mg Sodium

March 6, 2007 Posted by | Cooking, Food, Ingredients, Recipe, Recipes, Vegetable Recipes, Vegetables | Leave a comment

Chicken and Rice Recipes – Chicken Curry

Chicken and Rice Recipes – Chicken Curry

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 T. butter or margarine
2 green onions with tops, finely chopped
1 tsp. curry powder
1/4 tsp. salt
Dash of pepper
Fluffy rice

Cut chicken into small pieces, place in crock pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.

March 5, 2007 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes, Rice, Rice Recipes, Slow Cooker | Leave a comment

Lemon-Garlic Halibut Steaks

Lemon-Garlic Halibut Steaks

vegetable oil for grilling
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
4 halibut or tuna steaks, about 1 inch thick (about 2 pounds)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel

Brush grill rack with vegetable oil. Heat coals or gas grill for
direct heat. In shallow glass or plastic dish or resealable plastic
food-storage bag, mix lemon juice, oil, salt, pepper and garlic. Add
fish; turn several times to coat. Cover dish or seal bag and
refrigerate 10 minutes.
Remove fish from marinade; reserve marinade. Cover and grill fish
over medium heat 10 to 15 minutes, turning once and brushing with
marinade, until fish flakes easily with a fork. Discard any remaining
marinade.
Sprinkle fish with parsley and lemon peel.
Makes 4 servings.
Calories 240, Fat 6 g, Carbs 2 g, Sodium 340 mg, Fiber 0 g.

March 5, 2007 Posted by | BBQ, Cooking, Cooking and Food, Diabetic Recipes, Dinner, Famous Recipes, Fish, Fish Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes | Leave a comment

Lemon-Asparagus Chicken with Dill

Lemon-Asparagus Chicken with Dill

Makes 2 (1-1/2 cup) servings

1/2 cup uncooked rice
1 tsp chicken bouillon granules
1/2 cup water
1 cup asparagus, cut in 2-inch pieces
Nonstick cooking spray
6 ozs boneless skinless chicken breasts, cut in bite-size pieces
1 tbsp lemon juice
2 tsps olive oil
1-1/2 tsps dried dill weed
1/8 tsp salt
2 tbsps finely chopped parsley

Prepare rice according to package directions, adding bouillon granules to water.

Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil.

Add asparagus; return to a boil; reduce heat and simmer, covered, 3 minutes or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.

Coat same skillet with cooking spray. Heat over medium-high heat until hot.

Add chicken; cook and stir 3 minutes or until no longer pink. Remove from heat; add asparagus.

Cover and keep warm.

Combine lemon juice, oil, dill and salt in small bowl.

Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.

Exchanges: 1-1/2 starch; 1 vegetable; 3 meat
Calories 323;Fat 6g;Carbs 41g;Protein 25g;Chol 49mg;Sodium 602mg;Fiber 2g

March 3, 2007 Posted by | Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes, Rice, Rice Recipes | Leave a comment

Crockpot Recipes Carnival of the Recipes

Slow Cooker Recipes and Crockpot Recipes Carnival of the Recipes is up at Slow Cooker Recipes

March 3, 2007 Posted by | Carnival Of The Recipes, Carnivals, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Method, Recipe, Recipes, Slow Cooker | Leave a comment