Famous Recipes

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

GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL

GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL

2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
lemon wedges

Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
wedges.

Advertisements

October 17, 2007 Posted by | Appetizer Recipes, Appetizers, Cooking, Dinner, Famous Recipes, Food, Lunch, Recipe, Recipes | , , , , , , , | Leave a comment

Sirloin Steak with Grilled Bell Peppers

2 lb Top sirloin steak, cut 1 1/4 inch thick
1 ea Large green, red, and yellow bell pepper
1 tb Oil
1 tb Lemon pepper
1 ts Salt

Cut peppers in half lengthwise; trim and remove seeds.
Cut each half into thirds. Combine oil and lemon
pepper; brush over peppers. Place beef top sirloin
steak and peppers on grid over ash-covered coals.
Broil 16 to 20 minutes, turning steak once and the peppers occasionally.
Season steak and peppers with salt. Carve steak into thin slices and serve
with grilled peppers.
Makes 8 servings

Turkey Recipes

October 16, 2007 Posted by | Beef, Beef Recipes, Cooking, Dinner, Famous Recipes, Ingredients, Meals, Recipe, Recipes | , , , , , | Leave a comment

Taco Popcorn

8 cups popped popcorn
1 cup crumbled tortilla or corn chips
3 tablespoons butter or margarine
2 teaspoons taco seasoning mix, or to taste
1/2 cup grated Cheddar cheese (optional)

Combine popcorn and chips in large bowl.

Melt butter in small pan over low heat. Stir in taco mix and remove from
heat.
Dribble over popcorn. Toss with hands to coat thoroughly.

Serve immediately or continue for a cheesy treat.
Spread popcorn mixture on greased baking sheet and sprinkle with cheese.
Place under broiler until cheese melts, about 1 minute.
Check constantly to ensure popcorn is not burning.
Remove and cool before serving

October 15, 2007 Posted by | Appetizer Recipes, Appetizers, Cheese, Famous Recipes, Ingredients, Meatless Recipes, Recipe, Recipes, Snacks | , , , , , , , | Leave a comment

Chicken Breast Recipes

We provide a large collection of all kinds of chicken recipes. Chicken Breast Recipes always seem to be the most popular.

WordPress.com hosted Chicken Breast Recipes can be found here: Chicken Breast Recipes and here: Chicken Breast Recipes, here: Chicken Breast Recipes and here: Chicken Breast Recipes

The Chicken Recipes mailing list provides an even larger collection here: Chicken Breast Recipes

Here are even more places to visit to try lots of different Chicken Breast Recipes.

World Famous Chicken Breast Recipes

World Famous Chicken Recipes
Chicken Breast Recipes

October 13, 2007 Posted by | Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Family, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , | 6 Comments

cauliflower soup – Basic Cauliflower Soup

Serving: Yields: 25 cups

INGREDIENTS:
 5 medium carrots, cut into 1-inch slices
 3 medium celery stalks, sliced
 3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
 1 large garlic clove, minced
 1 can (28 oz.) tomatoes in juice
 1/2 medium cauliflower, cut into bite-size pieces
 12 ounces green beans, each cut into thirds
 3 medium zucchini (6 oz. each), cut into 1-inch slices
 2 packages (5 oz. each) baby spinach leaves
 1/2 cup chopped fresh parsley
 2 chicken-flavor bouillon cubes or envelopes
 1 teaspoon salt
 1/2 teaspoon freshly ground pepper

DIRECTIONS:
1. Coat 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.

2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.

NOTE: To wash leeks, cut off roots and leaf ends. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1-inch slices. Place leeks in large bowl of cold water; with hands, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.

To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator. Pack remaining soup in 3-cup portions in airtight containers, leaving some head space to allow for expansion. (If you expect to heat soup in microwave, use a microwave-safe container.) Freeze.

To reheat frozen soup: Microwave: Loosen lid on container. Heat on High (100 percent power) 8 to 12 minutes until bubbling, stirring twice. Top-of-stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated through, stirring occasionally.

Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.

NUTRITIONAL INFORMATION:
Calories: 40

Curried Cream of Vegetable Soup

October 13, 2007 Posted by | Cooking, Dinner, Famous Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Vegetables | Leave a comment

chicken curry recipe – Jamaican Curried Chicken

Jamaican Curried Chicken

1 whole chicken, about 3 to 4 pounds
Juice of 2 fresh limes
3 large garlic cloves, finely minced
2 green onions, finely chopped
1/4 inch fresh ginger, peeled and finely minced
1 1/2 tablespoons curry powder
1/4 teaspoon allspice
1 teaspoon sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups water
3 medium potatoes, washed and cubed
Suggested Accompaniments:
Mango Chutney
Slices of dried coconut
Fresh pineapple chunks
Orange segments
Ripe bananas

1. Cut chicken in 1 1/2 to 2-inch serving pieces. Squeeze the
juice of the limes into a large bowl of water; wash the chicken pieces
in the water and drain.
2. In small bowl mix the garlic, green onions and ginger; allow
flavors to blend for 30 minutes.
3. Mix curry powder and allspice with sugar and salt. Rub spice
mixture and the garlic mixture onto the chicken. Place in a glass
bowl; cover and allow to “marinate” for 1 hour.
4. In large heavy skillet, brown chicken in hot oil over
medium-high heat. Add the water and potatoes. As soon as liquid starts
to boil, reduce heat, cover and simmer until chicken is cooked,
approximately 20 to 30 minutes. Chicken should be tender and juices
run clear.
5. Dress up curried chicken with accompaniments served with
flair. The usual accompaniment is Mango Chutney, but slices of dried
coconut, pineapple chunks, orange segments, ripe bananas, will do.

Serves 4.

Bee Hive Restaurant Chicken Curry
 

October 12, 2007 Posted by | Chicken, Chicken Recipe, Cooking, Cooking and Food, Dinner, Famous Recipes, Meals, Recipe, Recipes | Leave a comment

chocolate cake recipe – Fannie Farmer’s 1931 Chocolate Fudge

Fannie Farmer’s 1931 Chocolate Fudge

Ingredients:
2 tablespoons butter
4 cups sugar
2 teaspoons vanilla extract
1 1/2 cups light cream
4 squares chocolate
1/4 teaspoon cinnamon

Melt butter in a pan 8 x 8-inch, add sugar, cream and chocolate, stir gently
until chocolate melts. Boil without stirring to 238 degrees or until mixture
forms a soft ball when dropped into cold water. Remove from heat, let stand
until cool and add flavoring. Beat with a wooden spoon. Pour 3/4-inch thick into
a buttered pan and mark in squares.

Chocolate pudding fudge cake
 

October 11, 2007 Posted by | Baking, Cooking, Dessert, Famous Recipes, Food, Recipe, Recipes | Leave a comment

Spinach Pasta

2 3/4 c flour
1/2 tsp salt
2 beaten eggs
1/4 c very finely chopped cooked spinach, well drained
1 tsp olive oil

In a mixing bowl stir together 2-1/4 cups of the flour and salt.Make a well
in the center. Combine eggs, spinach, water, and olive oil; add to flour.
Mix well. Sprinkle the kneading surface with the remaining 1/2 cup flour.
Turn the dough out onto the floured surface. Knead till the dough is smooth
and elastic. (8 to 10 minutes).

Divide the dough into thirds or fourths. On a lightly floured surface roll
each third of dough into a 16 x 12 inch rectangle or
each fourth of dough into a 12 inch square. If using a pasta machine, pass dough
through machine till 1/16 inch thick. Dust with additional flour, as necessary
to prevent sticking. Makes 1-1/4 pound.

October 10, 2007 Posted by | Dinner, Famous Recipes, Lunch, Meatless Recipes, Pasta Recipes, Recipe, Recipes | Leave a comment

Beef Patties with Mustard Cream Sauce- Low Carbs

Low Carb Beef Recipes 
Yield: 6 servings

2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste

Mustard Cream Sauce:
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers

Shape beef into 6 oval patties. Melt butter in large
skillet and add oil. Heat until foaming. Add green
onions and sauté µntil softened; stir in garlic and
sauté ¦or 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and
pepper. Set beef patties aside to keep warm on a hot
platter.

In same skillet, sauté ­ushrooms until limp and add to
the warm beef patties.

To prepare Mustard Cream Sauce, deglaze pan with dry
white wine. Reduce volume by half. Add Dijon mustard,
heavy cream, tomato and capers. Heat slowly until hot
but do not boil.

Pour Mustard Cream Sauce over beef and mushrooms.
Sprinkle parsley over top to garnish, if desired.
 

Here is a really peculiar Google result. 

A webring (one of the most popular webrings on webring.com) which is about Little Rascals is showing up for searches for Famous Recipes simply because the ring owner and hence the ring hub is a famous recipes site.

October 9, 2007 Posted by | Beef, Beef Recipes, Cooking, Cooking and Food, Dinner, Family, Famous Recipes, Food, Ingredients, Recipe, Recipes | , , , , , , , , , , | Leave a comment

Grilled Peppers & Zucchini Salad with Mint Onion Relish

2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste

Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into
3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt
and pepper. Grill in two different positions to give proper grill marks, a
crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté
minced onions until translucent approximately four minutes. Add sugar and
water and season with salt & pepper. Cook until onion mixture is almost dry.
Allow to cool, add
chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter
and top with peppers

October 9, 2007 Posted by | Dinner, Famous Recipes, Lunch, Meatless Recipes, Recipe, Recipes, Salad Recipes | Leave a comment