Famous Recipes

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

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

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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

Carnival of the Recipes – Late Summer Recipes

End of Summer Recipe Carnival

Diabetic Recipes. presents DIABETIC LEMON BARBECUED CHICKEN

Chicken Recipes presents Grilled Chicken Breasts with Fruit Salsa.

Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes.

Barbecue Butter Beans posted at World Famous Recipes.

Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches – Lowfat posted at Slow Cooker Recipes.

South Philly Hamburgers posted at Famous Recipes.

Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes – Recipes for Chicken.

September 3, 2007 Posted by | Beef, Beef Recipes, Carnival Of The Recipes, Carnivals, Chicken, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Crockpot Recipes, Diabetic Recipes, Family, Famous Recipes, Food, Ingredients, Meals, Pancake Recipe, Pancake Recipes, Recipe, Recipes, Summer Recipes | Leave a comment

Famous Dave’s Legendary Pit Barbecue Ribs

Rib Rub
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 teaspoon onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne pepper
1/2 cup Mrs. Dash original blend
1/4 cup salt

Ribs
2 (4-5 pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20 ounce) bottle Famous Dave’s BBQ sauce

Mix all rub ingredients. Store in airtight container. Makes 6 cups

Night before smoking, trim ribs of fat. Place in large plastic bag
and pour in Italian dressing to coat. Remove and wipe dressing off.
Sprinkle each rib with pepper and then 1/4 cup of brown sugar and
1/2 cup onion flakes. Wrap each rib in plastic and refrigerate
overnight.

The next morning remove from wrap and wipe off ribs. Coat front and
back with rib rub and rub into meat. Using a chimney charcoal
starter get 15 briquettes red hot. Place coals on end of grill and 1
pound of green hickory around coals. Use water-soaked hickory chunks
if you can’t get fresh cut hickory. Keep internal temp of grill at
200 to 255 degrees F. Add more charcoal and hickory chunks every
hour as needed. Place ribs bone side down but not directly over hot
coals.
After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180 to 200 degrees F for 1 1/2 to 2 hours
or until fork tender. Build hot bed of coals over entire bottom of
grill. Place ribs on grill to add char flavor. When meat becomes
bubbly it is done. Slather with BBQ sauce. Let heat caramelize sauce
(secret to tender smoky ribs).

Servings 5- 6

End of Summer Recipe Carnival

August 31, 2007 Posted by | BBQ, BBQ Recipes, Beef, Beef Recipes, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Dinner, Events, Family, Famous Recipes, Food, Ingredients, Lunch, Method, Recipe, Recipes, Summer Recipes | 4 Comments

Crockpot Shredded Beef Sandwiches

Crockpot Shredded Beef Sandwiches

1 (3 lb) boneless beef roast
1 medium onion, chopped
1/3 cup vinegar
3 bay leaves
1/2 tsp salt (optional)
1/4 tsp ground cloves
1/8 tsp garlic powder
12 hamburger buns, split

Cut roast in half; place in a crockpot. Combine next
5 ingredients; pour over roast. Cover and cook on low
heat for 10 to 12 hours or until meat is very tender.
Discard bay leaves. Remove meat and shred with a fork.
Serve on buns.

Serves 12

NUTRITIONAL ANALYSIS: One 1/2 C. serving (prepared without salt,
calculated without bun) equals: 173 calories, 53 mg sodium,
78 mg cholesterol, 2 gm carbohydrate, 26 gm protein, 6 gm fat

DIABETIC EXCHANGES: 3 lean meat

Posted for the Slow Cooker Recipes Edition of the Carnival of the Recipes

August 4, 2007 Posted by | Beef, Beef Recipes, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Crock Pot, Crockpot, Crockpot Recipes, Diabetic Recipes, Dinner, Events, Famous Recipes, Food, Ingredients, Lunch, Meals, Method, Recipe, Recipes, Sandwiches, Slow Cooker, Summer Recipes | 1 Comment

Carnival of the Recipes #151

BBQ Sauce Recipes Carnival of the Recipes is Up

Carnival #151: The Secret’s-in-the-Sauce Edition

Dawn has gathered all of the best recipes that use BBQ sauce from our Carnival friends and the Carnival of the Recipes: The Secret’s-in-the-Sauce Edition is ready for your perusal at carnival of the recipes saucy edition

Slow Cooker Recipes contributed a delicious Honey BBQ Pork Slow Cooker Recipe dish.

Chicken Recipes provided an interesting recipe for Next Day Left Over Fried Chicken BBQ and there was a BBQ Chicken Crock Style recipe from Chicken Recipes

Famous recipes offered simple BBQ sauce and Texas BBQ Beef & Beans are on the menu over at World Famous Recipes

Christmas Recipes offered up Barbequed Meatballs.

Next week’s Carnival will be hosted at Christmas Recipes and will feature Christmas in July! Those who wish to participate should get their recipe submissions in by Noon of next Saturday (the 21st) or if you’d like to host, send an email to shawn.lea@gmail.com with the word host in the subject

July 17, 2007 Posted by | BBQ, BBQ Recipes, Carnival Of The Recipes, Carnivals, Chicken Recipe, Cooking, Cooking and Food, Events, Famous Recipes, Food, Method, Recipe, Recipes, Summer Recipes | Leave a comment

Texas BBQ Beef and Beans

1 1/2 cups finely chopped onion
1 {8 oz.} can tomato sauce
1/2 cup mild or medium picante sauce
2 Tbs. cider vinegar
1 1/2 Tbs. brown sugar
1 Tbs. chili powder
2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 lb. beef, trimmed of fat and cut into narrow strips
2 garlic cloves, minced
3 {16 oz.} cans kidney beans, rinsed and drained

In slow cooker/Crock Pot, stir together onion, tomato sauce, picante sauce,
vinegar, brown sugar, chili powder, Worcestershire sauce, and pepper. Stir in
beef, garlic, and beans. Cover and cook on HIGH setting for 1 hour. Turn
setting to LOW and cook for 5 to 6 hours.

July 14, 2007 Posted by | BBQ, BBQ Recipes, Beef, Beef Recipes, Beef Stew Recipes, Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Crock Pot, Crockpot, Crockpot Recipes, Dinner, Events, Famous Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes, Slow Cooker, Stew Recipes, Summer Recipes | 6 Comments

Easy Zucchini

Easy Zucchini

Four or five zucchini sliced into 1/4-inch rounds and dried with a paper towel.

Saute the rounds in some olive oil. As they are bubbling gently away, sprinkle liberally with “garlic/pepper” seasoning, a fair amount of basil, and a little bit of tarragon flakes.

Use a soup spoon to flip it over and over while it both softens and crisps up. No salt necessary.

Delicious!!!!! I make this all of the time and serve it as a side with roast chicken, pork chops, lamb chops, and a big green salad, etc. It is an easy vegetable dish that I never get sick of it. It is also delicious the next day cold out of the refrigerator!

February 6, 2007 Posted by | Cooking, Cooking and Food, Dinner, Food, Recipe, Recipes, Snacks, Summer Recipes, Vegetable Recipes, Vegetables | Leave a comment

BASIL RICE SALAD

BASIL RICE SALAD
Yield: 6 servings (1/2 cup rice, 1/2 cup vegetables and beans)

INGREDIENTS

– 3 cups cooked rice
– 1/2 cup diced carrots
– 2 medium tomatoes, diced
– 1 cup canned kidney beans, drained
– 2 green onions, minced

Dressing:

– 2 tablespoons lemon juice
– 2 tablespoons red wine vinegar
– 1/4 cup olive oil
– 1/4 cup minced basil
– 2 tablespoons minced Italian parsley
– 2 teaspoons sugar
– Fresh ground pepper and salt to taste

DIRECTIONS

Combine the salad ingredients in a large bowl.

In a separate bowl, whisk together the dressing ingredients.

Add dressing to salad and toss well. Chill for 1-2 hours.
Serve cold.

December 13, 2006 Posted by | Famous Recipes, Food, Lunch, Recipe, Recipes, Rice, Salad Recipes, Summer Recipes, Vegetable Recipes, Vegetables | Leave a comment

Chicken Quesadillas

Chicken Quesadillas

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

October 10, 2006 Posted by | Chicken, Dinner, Events, Famous Recipes, Meals, Recipes, Summer Recipes, Whole Chicken Recipes | Leave a comment

INSIDE OUT TACO WRAPS

INSIDE OUT TACO WRAPS

Ingredients:

Dipping Sauce
1 cup Old El Paso® Thick ‘n Chunky Salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
Wraps
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 (18-oz.) container Old El Paso® Refrigerated Taco Sauce with
Seasoned Ground Beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) finely shredded sharp Cheddar cheese
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Preparation Directions:

1. In small bowl, mix all dipping sauce ingredients; set aside. In
another small bowl, mix jicama with 1 teaspoon of the lime juice. In
third small bowl, mix avocado with remaining teaspoon lime juice.
Heat taco sauce with ground beef in microwave as directed on
container.

2. On large serving platter, layer crushed chips, warm taco sauce
with ground beef, jicama, avocado, onions, olives and cheese.
Sprinkle cilantro over top. On large plate, arrange lettuce leaves.

3. To serve, spoon about 1/3 cup layered fillings onto each lettuce
leaf; wrap lettuce around filling. Serve with dipping sauce.

High Altitude Instructions:
Heat taco sauce with ground beef in microwave following High
Altitude directions on container.

October 5, 2006 Posted by | Beef, Cheese, Cooking and Food, Meals, Summer Recipes, Vegetables | Leave a comment