Famous Recipes

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

Famous Recipes – Green Salad with Roasted Chicken

Famous Recipes – Green Salad with Roasted Chicken

1  (2-1/4 lb.) purchased roasted chicken, chilled   
1 pkg. (5 oz.) mixed spring greens (about 8 cups)   
2 cups fresh sliced strawberries, or blueberries   
1 cup (4 oz.) Gorgonzola or blue cheese, crumbled   
1/2 cup  honey-roasted cashews or peanuts   
1  lemon, halved    
3 TB olive oil  
1/4 tsp. salt   
1/4 tsp. ground black pepper   

1. Remove and discard skin from chicken. Pull meat from bones,
discarding bones. Shred meat (you should have about 3-1/2 cups).
   
2. Place greens on a platter. Top with chicken, strawberries, cheese
and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper.

Makes 6 main-dish servings.

Nutrition facts per serving:
calories 376, total fat 27 g, sat fat 8 g, monounsaturated fat 11 g,
polyunsaturated fat 3 g, cholesterol 81 mg, sodium 454 mg,
carbs 9 g, total sugar 5 g, fiber 2 g, protein 27 g, vitamin C 53%,
calcium 12%, iron 10%.  

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August 2, 2006 Posted by | Cheese, Chicken, Chicken Recipes, Chicken Salad, Chicken Salad Recipes, Famous Recipes, Ingredients, Lunch, Recipes, Salad Recipes, Salads, Summer Recipes | Leave a comment

Famous Recipes – Brownies

Famous Recipes – Brownies
 
 1 box Devil’s Food Cake Mix (any brand)
 1 (15 oz) can Libby’s 100% pure pumpkin
 
 THAT’S CORRECT…JUST 2 INGREDIENTS
 
 Spray 9×13-inch baking dish with Canola spray.
 Using hand mixer, mix
 the two ingredients until all lumps
 are removed. Batter with be thick. Pour into
 baking dish and spread
 evenly.
 Bake according to directions on cake mix
 package.
 
 Serving: 12
 WW Points: 1 per serving

August 1, 2006 Posted by | Chocolate, Dessert, Dessert Recipes, Famous Recipes, Ingredients, Recipes | Leave a comment

Famous Recipes – Low-Fat Vegetable Frittata

Famous Recipes – Low-Fat Vegetable  Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1  medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium  zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely  ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6  large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese,  crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet  with
cooking spray. Add onion; cook over medium-high heat until golden.  Add
peppers and next 4 ingredients; cook, stirring frequently,  until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce  heat to low; cover and
simmer 10 minutes, or until tender.

Remove from  heat; stir in 3 tablespoons basil.

In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4
cup  feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet  with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2  minutes, until it begins to set.
Remove from heat.

With slotted spoon,  spoon vegetable mixture over egg mixture;
sprinkle with remaining  feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes  to
brown top of frittata. Serve hot or at room temperature.

Serves  4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg  Sodium

July 31, 2006 Posted by | Dinner, Famous Recipes, Recipes, Vegetable Recipes, Vegetables | Leave a comment

Recipes – Summer Recipes – Cowboy BBQ Drummies

Recipes – Summer Recipes – Cowboy BBQ Drummies
1 package tyson skinless drumsticks
1 egg
3 tablespoons bbq sauce
3/4 cup corn flake crumbs or bread crumbs
1/4 cup flour
1/2 teaspoon salt
 
Ask a grown-up to preheat oven to 375*. Mix together egg and bbq
sauce. Put cornflake/bread crumbs in cereal bowl. In a plastic bag,
combine flour and salt. Shake it good. Add chicken. Close bag and
shake until the chicken is coated with flour. Dip each drumstick in
the egg and then in crumbs to coat. Put the chicken on baking sheet.
Now wash the sticky stuff off your hands. Its the grown-ups turn.
Bake the chicken at 375* for 15-20 minutes. Turn each piece over and
bake 15-20 minutes more or until juices from chicken are clear.
YEE-HAW!
Serve with corn on the cobb and fresh fruit. Rustle up the leftovers
and stick them in the fridge.

July 31, 2006 Posted by | BBQ, Chicken, Chicken Recipes, Chicken Wings, Famous Recipes, Lunch, Recipes, Summer Recipes | Leave a comment

Famous Recipes – Tea Sandwiches

Famous Recipes – Tea Sandwiches
       
      Metric Ingredient Imperial
      1 loaf dense white bread, thinly sliced 1
      250 ml whipped cream cheese 1 cup
      50 ml fresh dill 1/4 cup
      1 large cucumber, sliced paper thin 1
      16 radishes, trimmed & sliced paper thin 16
      – salt & pepper to taste –
      – fresh dill for garnish –

————————————————————————–
    
      Directions
      Cut bread slices in half diagonally.
      In a bowl combine cream cheese and dill. Spread each bread slice with cream cheese. Top half of the slices with cucumber and half with radish. Season with salt and pepper. Serve garnished with fresh dill.

      Serves 8
    

July 26, 2006 Posted by | Breads, Famous Recipes, Ingredients, Lunch, Recipes, Sandwiches | Leave a comment

Famous Recipes – Great Grits

Famous Recipes – Great Grits

a.. 3 cups milk
a.. 1 cups water
a.. 1/2 cup plus 3 tablespoons butter, divided (do not substitute margarine)
a.. 1 cup regular grits (do not use quick or instant)
a.. 1 teaspoon salt
a.. 1/2 teaspoon black pepper
a.. 4 ounces baby Swiss cheese, chopped in pieces
a.. 1/2 cup freshly grated Parmesan cheese (see note)
Preheat the oven to 350 degrees. Spray a 10-inch or 9 x 13-inch baking dish with non-stick spray. Bring milk, water and 1/2 cup of the butter just to a boil. Whisk in the grits and reduce the heat to low. Cook uncovered until thick, whisking frequently, about 15 minutes. Remove from heat.
Add the salt and pepper. Add the remaining 3 tablespoons of butter and the Swiss cheese and stir until melted. Pour the grits in the baking dish and sprinkle with the Parmesan cheese. Bake 20 to 30 minutes, until golden brown on top. Cooking time will vary slightly, depending on the size of the baking dish.

a.. Yields about 8 servings.

Note: For best results, use freshly grated Parmigiano-Reggiano cheese from Italy, rather than pre-grated canned Parmesan cheese.

July 26, 2006 Posted by | Breakfast, Famous Recipes, Recipes | Leave a comment

Apple Coffee Cake with Apple Vanilla Icing

Apple Coffee Cake with Apple Vanilla Icing

This cake is just right for brunch, but is also a nice addition to any fall menu.

  a.. 1 cup butter, room temperature
  b.. 1 cup sugar
  c.. 3 eggs
  d.. 2-1/2 cups all-purpose flour
  e.. 1 teaspoon cinnamon
  f.. 1 teaspoon salt
  g.. 1 teaspoon baking soda
  h.. 2 teaspoons baking powder
  i.. 1 carton (8 ounces) sour cream
  j.. 1 teaspoon vanilla
  k.. 1-1/2 cups chopped, peeled apples
  l.. 3/4 cup sweetened flaked coconut
  m.. 3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.
Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture. Add the sour cream and vanilla, mixing well. Batter will be thick. Use a spoon to stir in the apples, coconut and pecans. Spoon into the prepared pan.

Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.

Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth and drizzle over the coffee cake.

July 26, 2006 Posted by | Apple Recipes, Apples, Cake Recipes, Coffee Cake, Dessert Recipes, Famous Recipes, Recipes | Leave a comment

Recipes – Famous Recipes – Rice Recipes

Recipes – Famous Recipes – Rice Recipes

One Pot Chicken with Rice

1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernal corn
1 can (chicken broth can) diced chicken
1 can (chicken broth can) long grain white rice
Heat chicken broth, water and corn to near boiling.

Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.

Stir and season to taste with salt, curry, ginger, garlic or whatever.
More Rice Recipes:

US Rice Producers Rice Recipes

Rice Recipes

July 23, 2006 Posted by | Chicken, Chicken Recipes, Famous Recipes, Ingredients, Recipes, Rice, Rice Recipes | Leave a comment

Famous Recipes – GRILLED BANANAS

GRILLED BANANAS

       
Got 10 minutes to spare? You can make this almost ridiculously, easy dessert. Bananas, oranges and cinnamon make a superb combination.

1 orange
6 – 8 medium-sized ripe bananas (pisang raja, mas or berangan)
1 – 2 tbsp butter
Sugar to sprinkle
Ground cinnamon

1. Using a sharp knife, peel a few strips of rind from the orange. (Be careful not to take too much of the white pith). Stack and shred finely – you want about 2 tablespoons of rind. Squeeze orange to obtain juice.

2. Peel and split bananas into halves lengthwise. Choose a not-too-large heatproof dish (any shape) with a depth of about 4 cm/2 inches.

3. Arrange a single layer of bananas on the base of the dish. Sprinkle half the shredded rind, about a loose tablespoon of sugar and a dusting of ground cinnamon. Dot with bits of butter. Arrange another layer of bananas over. Pour the juice over and sprinkle on the rest of the peel, more sugar and cinnamon.

4. Preheat grill and place your dish under it, quite close to the grill. Cook on high heat for 15 – 20 minutes or until top is nicely browned and caramelized in parts. Serve warm with whipped cream, custard or vanilla ice cream.

July 23, 2006 Posted by | Banana Recipes, Bananas, Dessert Recipes, Famous Recipes, Fruit Recipes, Fruits, Ingredients, Recipes | Leave a comment

Famous Recipes – LEPAT PISANG (Steamed banana parcels)

LEPAT PISANG (Steamed banana parcels)

       
300 g (peeled weight), ripe bananas (pisang mas, raja or rastali)
Pinch of salt
60 g palm sugar (gula melaka), finely chopped or shaved
3 tbsp thick coconut milk
4 tbsp plain flour
2 tbsp cornflour
2 tbsp grated coconut (optional)
1 frond banana leaf

1. Mash bananas in a small mixing bowl. Add salt, palm sugar, coconut, flours and grated coconut (if used). Stir, without beating, until well mixed.

2. Cut two sides of the banana leaf away from the stem. Quickly pass over a gas flame (the heat will soften the leaf and make it more pliable for use as a wrapper). Cut leaves into rectangles approximately 15 cm X 10 cm, trimming the pieces with scissors.

3. Position a sheet of banana leaf on a work top in front of you – long side facing you. Place 1 – 2 tablespoons of the mixture (depending on size of packets you want) in the middle of the leaf. Fold top and bottom towards the centre, overlapping them. Neatly fold left and right ends, tucking them under to enclose the banana mixture completely.

4. Arrange packets on a steamer tray in a single layer, leaving a little space between the parcels for steam to come through. Cook over rapidly-boiling water for 15 – 20 minutes.

5. Serve warm or at room temperature. (Makes 12 – 15 parcels.)

July 23, 2006 Posted by | Banana Recipes, Bananas, Dessert Recipes, Famous Recipes, Fruit Recipes, Fruits, Ingredients, Recipes | Leave a comment