Famous Recipes

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

Turkey and Onion Salad Famous Recipe

Turkey and Onion Salad

6 cups white or yellow onions, cut into narrow wedges
6 cups slivered sweet red bell peppers
1/4 cup vegetable oil
6 cups cooked turkey, shredded
1/4 to 1/2 cup tequila*
1 tablespoon grated lime peel
1 clove garlic, crushed
2 tsp. ground cumin
1-1/2 tsp. hot pepper flakes
1/4 cup lime juice
Lettuce
Sour cream, optional

Sauté onions and peppers in oil until tender. Add turkey, tequila, lime peel, garlic, cumin and crushed pepper; heat thoroughly.

Add lime juice and mix. Cover and refrigerate. Arrange 1-1/2 cups salad on lettuce lined individual salad plates. Serve with sour cream.

Makes 6 to 8 servings.

*Three tablespoons frozen grapefruit juice concentrate may be substituted

Nutrition Information:
Per serving = about 407 cal, 44 g protein, 22 g carbs, 13 g fat,
30% calories from fat, 137 mg cholesterol, 103 mg sodium, 5 g fiber.

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December 23, 2008 Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Holidays, Recipe, Recipes, Salad Recipes, Salads | , , , , , , , , , , , , | Leave a comment

Recipe – Beef Steak House Salad

Beef Steak House Salad

1 1/2 C. Wish-Bone Italian Dressing

2 T. fresh lemon juice

4 T. grated parmesan cheese

5 cloves of garlic finely chopped

1 T. Worcestershire sauce

1 lb. boneless beef top sirloin steak, 1 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 small loaf of French bread

10 C. torn romaine lettuce leaves

For the marinade:

Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves

garlic and Worcestershire sauce

Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of

the marinade over the steak and red pepper. Turn to coat. Then place

in the refrigerator for 30 minutes. Add remaining marinade.

Meanwhile, cut bread into bite size cubes and toast in oven, until

lightly browned.

For dressing, blend remaining 1/2 C. of Italian dressing, cheese and

one clove of garlic. Set aside.

Remove steak and red pepper from marinade. Place on skewers and

grill. Turn occasionally and brush frequently with remaining

marinade. Cook 8 – 10 minutes or until steak is medium rare to

medium done.

To serve, toss lettuce with dressing. Arrange in bowl or on serving

plates. Top with steak, red pepper and bread. Garnish if desired

with additional parmesan cheese.

Makes 4 servings.

March 25, 2008 Posted by | Beef, Beef Recipes, Famous Recipes, Recipes, Salad Recipes, Salads | , , , , , , , , , , , | Leave a comment

Sesame-Soy Vinaigrette

Sesame-Soy Vinaigrette Recipe

1/4 cup tamari soy sauce

1/4 cup rice vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup light sesame oil

Salt and pepper to taste

In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.

Serve with Asian greens, meat or poultry, or as desired.

February 19, 2008 Posted by | Condiments, Famous Recipes, Recipe, Recipes, Salad Recipes, Salads | , , , , , , , , , , | Leave a comment

Famous Recipes – Tailandes Salad

TAILANDES SALAD

90 gr. linguine pasta

1/2 cup carrots, grated

225gr. shrimp cooked and peeled and cut in 2

1 cup lettuce cut in thin

1/4 fresh cilantro(only leaf

2 TBS. toast peanuts and cut in half

dressing

3 tbs. lemon juice

2 tbs. soy sauce

2 tbs. fresh cilantro(leaf) chopped

1 tbs. green onion chopped(no greens only white parts)

2 1/2 tsp. sugar

2 tsp vegetable oil

1 tsp ginger(fresh) minced

2 garlic cloves, minced

cook the pasta in boiling wates with 2 tsp. salt al dente. and add the

carrots for 30 minutes and drained and add cold water, drain. In a large

bowl mix all ingrediants except dressing ingredients.

in a small bowl combine all dressing ingredients and add to the pasta mix.

4 servings

November 7, 2007 Posted by | Appetizer Recipes, Appetizers, Cooking, Cooking and Food, Easter Recipes, Famous Recipes, Food, Recipe, Recipes, Salad Recipes, Salads | , , , , , | 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

RED CABBAGE WITH APPLES

Makes 6 servings.

2 tsp. canola oil
2 medium tart red apples, cored, seeded, quartered and sliced
1 medium head red cabbage, coarsely shredded (8 cups)
1/4 cup non-fat, reduced-sodium chicken broth
1/4 cup red wine vinegar
2 Tbsp. sugar

Salt and freshly ground black pepper, to taste
Heat oil in Dutch oven or deep pan over medium heat until hot. Add the
apples and cook for 5 minutes, stirring occasionally.
Stir in the remaining ingredients. Heat the mixture to boiling. Reduce heat,
cover, and simmer 35 minutes, or until the cabbage is tender. Add salt and
pepper, to taste.

Nutritional Information Per Serving:
85 calories, 2 g. total fat (0 g. saturated fat), 18 g. carbohydrate,
1 g. protein, 4 g. dietary fiber, 35 mg. sodium

October 1, 2007 Posted by | Appetizer Recipes, Apple Recipes, Apples, Dinner, Famous Recipes, Lunch, Meatless Recipes, Recipe, Recipes, Salad Recipes, Salads, Vegetables | Leave a comment

Mardi Gras Pasta Salad

2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
chopped
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste

Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.

September 28, 2007 Posted by | Appetizer Recipes, Famous Recipes, Meatless Recipes, Pasta Recipes, Recipe, Recipes, Salad Recipes, Salads, Vegetables | Leave a comment

Roquefort or blue cheese salad dressing

1/4 pound Roquefort or blue cheese
1/2 cup mayonnaise( if its homeamde, better)
1/2 cup cream
1/2 cup sour cream
2 Tbs lemon juice
1 tsp grated onion
2 Tbs chopped parsley
1 tsp Worcestershire sauce
1/4 tsp garlic salt
1/4 tsp black pepper
1 tsp salt

Mash cheese in a mixing bowl. Add all other ingredients and mix well.
Yields 2 cups Keep refrigerated.

September 27, 2007 Posted by | Condiments, Famous Recipes, Salad Recipes | Leave a comment

Cottage Style Tuna Salad

1/2 cup low-fat cottage cheese

1 can water-packed tuna, drained

1/2 small green bell pepper, diced

1/4 cup diced celery

1 TBS minced chives

1 tsp fresh lemon juice

Pepper to taste

Combine ingredients in bowl; toss lightly to mix. Serve on lettuce
leaves.

Makes 6 servings.

Slow Cooker Recipes

September 1, 2007 Posted by | Dinner, Famous Recipes, Fish Recipes, Lunch, Recipe, Recipes, Salad Recipes, Salads, Tuna | Leave a comment

Famous Recipes – Mexican Fruit Salad

Famous Recipes – Mexican Fruit Salad

4 cups (about 1-1/4 lbs) halved stemmed strawberries
2 cups mango  chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange  juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 tsp salt
1 to 1-1/2  tsps ancho chili powder

In large bowl, combine strawberries, mango, melon  and pineapple.

Add orange juice, lime juice, sugar, salt and chili powder to  taste; mix well.

Serves 8
Calories 105;Fat 1g:Chol 0mg;Sodium  152mg;Carbs 26g;Fiber 3g;Protein 1g

February 3, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Famous Recipes, Food, Fruits, Ingredients, Mexican Recipes, Recipe, Recipes, Salad Recipes, Salads | Leave a comment