Famous Recipes

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

April Fools Carnival of the Recipes

April Fools Carnival of the Recipes

Today is April 1, 2007 and this April Fools Carnival of the Recipes comes with a special surprise.

The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for Today, April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include:

Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes
Tailgate Potato Salad posted at Famous Recipes
Huckleberry Merlot Sauce
 

Visit this week’s Carnival of the Recipes to see the dozens of deleicious recipes posted by participants.

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes.

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April 2, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Diabetic Recipes, Easter Recipes, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | 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

Slow Cooker Shepherd’s Pie

Famous Recipes

Slow Cooker Shepherd’s Pie

Mashed Potatoes:
6 cups cooked, peeled, hot, drained, potato quarters (if
potatoes are large, cut into 6 or 8 pieces)
2 Tbsp whipped butter or less-fat margarine
6 Tbsp fat free half and half (or low fat milk)
Salt and pepper to taste

Meat Mixture:
2 cups cooked lean meat of your choice, cut into bite-size
pieces (roasted turkey, roast beef, etc.)
2 1/4 cups frozen mixed vegetables, lightly cooked or thawed
(such as a blend of green beans, wax beans, and baby carrots)
10.5-oz can condensed cream of celery soup (with around
4.5g fat per 1/2 cup serving)
1/3 cup fat free sour cream
4 green onions — white and part of the green — chopped

Topping:
3/4 cup shredded reduced fat sharp cheddar cheese (optional)

1. Add hot potatoes (from colander) directly to large mixing
bowl. Add the whipped butter and fat free half-and-half, and
beat on low until desired texture is achieved.

2. Add salt and pepper to taste. Coat inside of the slow cooker
with canola cooking spray and spread mashed potatoes in the
bottom. Sprinkle black pepper over the top, if desired. Spread
pieces of meat evenly over mashed potatoes. Top with mixed
vegetables.

3. Add condensed cream of celery soup to a 2-cup measure. Stir
in sour cream and green onions. Spread mixture over the top of
the vegetables in the slow cooler. Sprinkle with black pepper,
if desired. Cover and cook on HIGH for 2 hours or LOW for
4 hours. Afterward, if you are using cheese, sprinkle it over
the top and cook on HIGH until cheese is melted (about
20-30 minutes more.)

Yield: 4 servings

Chicken Recipes

February 26, 2007 Posted by | Beef, Beef Recipes, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Diabetic Recipes, Dinner, Famous Recipes, Food, Ingredients, Meals, Method, Potato Recipes, Recipe, Recipes, Slow Cooker | Leave a comment

Pancake Recipes and Carnival of the Recipes

Pancake Recipes and Carnival of the Recipes

Techno Gypsy is hosting the Themeless Carnival of the Recipes

Also, tomorrow is “Pancake Day”

Potato and Parsnip Latkes (Pancakes) – 34g Carbs, 4g Fiber

3 russet or Idaho potatoes
2 parsnips
2 medium yellow onions
1/4 cup breadcrumbs
1 tsp baking powder
1 egg
2 egg whites
Salt to taste
Freshly ground black pepper
2 Tbsp vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce

1. Preheat two nonstick baking sheets in a 450 degrees F oven.

2. Peel the potatoes, parsnips and onions and coarsely grate
them in a food processor fitted with a shredding disk, or on
a box grater. Grab handfuls of the grated vegetables and
squeeze tightly between your fingers to wring out as much
liquid as possible.

3. Transfer the grated vegetables to a mixing bowl and stir
in the breadcrumbs, baking powder, egg, egg whites, salt
and pepper.

4. Drizzle the hot baking sheets with vegetable oil or spray
them with nonstick spray. Spoon small mounds of the potato
mixture onto the baking sheets to form 3-inch pancakes. Bake
the pancakes in the oven until golden brown on one side
(about 6 to 8 minutes), turn them over with a spatula and
brown the other side (about 4 to 5 minutes).

5. Transfer to plates or a platter and serve immediately
with sour cream and applesauce.

Serving size: 3 pancakes
Nutrition Facts:
196 Calories, 4g Total Fat, 0g Saturated Fat, 6g Protein,
34g Total Carbs, 4g Dietary Fiber, 239mg Sodium,
20% Calories from Fat, 12% Calories from Protein,
68% Calories from Carbs

More Pancake Recipes Pancake Recipes

February 19, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Diabetic Recipes, Events, Famous Recipes, Food, Ingredients, Pancake Recipes, Potato Recipes, Potatoes, Recipe, Recipes, Vegetables | Leave a comment

Diabetic Recipes – Minted Split And Fresh Pea Soup

Diabetic Recipes

Minted Split And Fresh Pea Soup – 20g Carbs, 8g Fiber

3/4 cup split peas, dried
3 cup water
1 10 oz pkg peas, frozen, thawed
3 Tbsp mint, fresh, chopped
1/2 tsp salt or to taste
1/8 tsp pepper or to taste

Place split peas and water in a saucepan over med. heat.
Simmer until tender, about 30 min. Add peas and continue
simmering until they are cooked, 6 – 7 min. Cool slightly.

Place peas, water, salt, and pepper in a food processor.
Process until smooth. Serve hot or chill and serve.

Serves 4

115 Calories, 0.5g Fat, 20g Carbs, 97mg Sodium, 8g Fiber

January 21, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Diabetic Recipes, Famous Recipes, Food, Ingredients, Lunch, Meals, Recipe, Recipes, Soup, Soup Recipes, Soups, Vegetables | Leave a comment