Famous Recipes

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

Chicken Recipes – LOW CALORIE CHICKEN

Famous Recipes

LOW CALORIE CHICKEN

2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt

Brown chicken in no stick skillet. Drain off fat. Add tomato puree,  mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.

Serves 4.
250 calories, per serving.

More Chicken Recipes

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January 2, 2009 Posted by | Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Recipe, Recipes | , , , , , , , , , , , , , | 1 Comment

BUTTERSCOTCH BROWNIE MIX IN A JAR

BUTTERSCOTCH BROWNIE MIX IN A JAR

1/2 Cup firmly packed flaked coconut
3/4 Cup chopped pecans
2 Cups firmly packed brown sugar
2 Cup flour mixed with 1 & 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions to the jar:

Butterscotch Brownies
Contents of gift jar
3/4 Cup (1 & 1/2 sticks) butter or margarine, completely softened
2 eggs, slightly beaten
2 tsp. vanilla extract

Preheat oven to 375ºF. Spray a 13 x 9-inch metal pan. Empty brownie mix into large mixing bowl. Thoroughly blend the mixture. Add butter or margarine, eggs & vanilla. Mix until completely blended. Spread batter into prepared pan. Bake for 25 minutes. Cool for 15 minutes in pan.
Cut brownies into 1& 1/2-inch squares.

Yields 2 dozen brownies.

November 29, 2008 Posted by | Carnival Of The Recipes, Carnivals, Cookie Recipes, Cookies, Cooking, Cooking and Food, Dessert, Family, Famous Recipes, Food, Holidays, Recipe, Recipes | , , , , , , , , , , , , , | 1 Comment

Famous Recipes – Saucy BBQ Chicken & Potato Skillet

Saucy BBQ Chicken & Potato Skillet

Famous Recipes – Chicken Recipes

10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing

PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min.
or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both
sides, turning chicken over after 5 min. and stirring onions
occasionally.
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
Cover. Reduce heat to medium-low; simmer 5 min. or until peas are
heated and chicken is cooked through (170°F.)

More Chicken Breast Recipes

August 16, 2008 Posted by | Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Family, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , | 5 Comments

New Year Traditions

Carnival of the Recipes #175

New Year’s Day and New Year’s Eve Traditions

Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.

One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.

With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.

Famous Recipes presents Black-Eyed Peas Recipes posted at Famous Recipes.

And here is another Black Eyed Pea Recipe for good measure:

Black Eyed Peas with Ham

Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?

Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste

Serves 6

Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper. 
 

New Year’s Eve and New Years Day Holiday Traditional  Recipes

Slow Cooker Recipes presents Slow Cooker Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.

Bill presents Surprise Dessert posted at Recipes – World Famous Recipes.

Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.

Diabetic Recipes presents Diabetic Recipes – Vegetable-Barley Pilaf posted at Diabetic Recipes.

Crock Pot Recipes presents Chili-Cheese Taco Dip posted at Crock Pot Recipes.

More:

Carnival of the Recipes #175

December 31, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Crockpot, Crockpot Recipes, Diabetic Recipes, Events, Family, Famous Recipes, Food, Holidays, Recipe, Recipes | , , , , , , , , , , | Leave a comment

Holiday Memories Carnival of the Recipes

Carnival of the Recipes: 174 is up at Food History

This edition is themed “Holiday Memories” and includes such festive holiday treats as:

Chicken Casserole posted at Chicken Recipes
Orange Roast Chicken posted at Chicken Recipes
Low-Fat Turkey Stock posted at Turkey Recipes
Creamed Peas And New Potatoes posted at Famous Recipes
Cilantro Lime Dressing posted at Diabetic Recipes
Crockpot Apple Pie posted at Slow Cooker Recipes
Coconut Pie posted at Easter Recipes
Fruitcake Recipe from our very own Christmas Recipes
Christmas Recipes posted at World Famous Recipes
Gingerbread Pancakes posted at Pancake Recipes
and many many more delicious, memory provoking recipes.

December 23, 2007 Posted by | Appetizer Recipes, Carnival Of The Recipes, Carnivals, Casserole Recipes, Chicken Recipe, Cooking, Cooking and Food, Family, Food | , , , , , , , , | Leave a comment

Christmas Recipes – Countdown to Christmas

Countdown to Christmas

Carnival of the Recipes for Christmas Recipes Theme: “Countdown to Christmas”

Christmas Stockings

Christmas Recipes presents Christmas Cookies

Deep Fried Turkey posted at Turkey Recipes.

Read the rest of the Countdown to Christmas Edition of the Carnival of the Recipes by visiting this week’s Carnival.

http://christmasrecipes.wordpress.com/2007/11/24/christmas-recipes-countdown-to-christmas/

November 27, 2007 Posted by | Carnival Of The Recipes, Carnivals, Christmas, Cooking, Cooking and Food, Events, Family, Famous Recipes, Food, Holidays, Recipe, Recipes | , , , , , , | Leave a comment

Butternut Squash Soup

Butternut Squash Soup Recipe

Yield: 6 (1-cup) servings

3 tablespoons extra-virgin olive oil

1 onion, thinly sliced

4 cloves garlic, smashed

2 fresh sage leaves

2 teaspoons kosher salt

Freshly ground black pepper

2 medium canned plum tomatoes

1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced

4 cups low-sodium chicken broth or water

1 teaspoon balsamic vinegar

2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.

Add the squash and the remaining teaspoon salt, and continue to cook Butternut Squash Soup, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar.

Serve the soup in warm bowls with a touch of Parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving

Calories 155

Fat 9 grams

Saturated Fat 1 gram

Carbohydrates 19 grams

Fiber 1 gram

Protein 5 grams

Squash Ginger Soup

Butternut Squash Soup

October 26, 2007 Posted by | Carnival Of The Recipes, Cooking, Cooking and Food, Famous Recipes, Meatless Recipes, Recipe, Recipes, Soup, Soup Recipes, Summer Recipes, Thanksgiving, Vegetable Recipes, Vegetables | , , , , , , , , , | 11 Comments

Butternut Squash Soup

Yield: 6 (1-cup) servings

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional

Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.

Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
vinegar.
Serve the soup in warm bowls with a touch of parmesan cheese if desired.

Nutrition Information

Nutritional Analysis per serving
Calories 155
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams

October 4, 2007 Posted by | Carnival Of The Recipes, Carnivals, Dinner, Famous Recipes, Food, Halloween, Halloween Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Soups, Thanksgiving, Vegetables | 2 Comments

Savory Garlic Shrimp

1 tbsp lemon pepper oil
1 lb fresh shrimp, peeled, or frozen shrimp, thawed
2 tbsp chopped green onion
1 tbsp chopped fresh parsley

Heat oil in skillet over medium heat. Add shrimp and onion. Saute,
stirring constantly, until shrimp are pink and tender. Just before
serving, top with parsley.

Makes 3 Servings.

Dietary Exchanges: 3 Lean Meats

Nutrients Per Serving:
157 Calories
19 g Protein
1 g Carbohydrates
6 g Fat
174 mg Sodium
156 mg Cholesterol

September 14, 2007 Posted by | Carnival Of The Recipes, Carnivals, Diabetic Recipes, Dinner, Meals | Leave a comment

Quiche

1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese

1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half

1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Slow Cooker Recipes

September 9, 2007 Posted by | Breakfast, Carnival Of The Recipes, Carnivals, Cheese, Cheese Recipes, Cooking, Cooking and Food, Egg Recipes, Eggs, Famous Recipes, Food, Lunch, Meals, Meatless Recipes, Recipe, Recipes | Leave a comment