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

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

Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste

(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.

November 26, 2006 Posted by | Baking, Cooking and Food, Events, Famous Recipes, Food, Halloween, Halloween Recipes, Pumpkin, Pumpkin Recipes, Recipe, Recipes, Thanksgiving, Vegetable Recipes | Leave a comment

Happy Thanksgiving – Have a Delicious and Safe Thanksgiving Turkey

Have a Delicious and Safe Thanksgiving Turkey

According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
ANCHOR LEAD: For many, Thanksgiving means family, friends – and, of course, the centerpiece – the turkey. Sometimes the biggest part of preparing the meal is thawing the bird. But, improper handling can put you and your guests at risk for illness. One food expert shares some important safety tips and information. Bobbi Owens has more. (:59)

SCRIPT: Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.

CUT: (Feist) Clean – wash hands and surfaces often, Separate – don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook – to the proper internal temperature, and Chill – refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.

SCRIPT: How do you make sure your bird is properly cooked?

CUT: (Feist) Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.

SCRIPT: For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.

Produced for Partnership for Food Safety Education

Thanksgiving Sites for lots more information: Turkey Recipes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Jokes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Quotes

November 23, 2006 Posted by | Cooking, Cooking and Food, Dinner, Events, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes, Thanksgiving, Turkey, Turkey Recipes | Leave a comment

Thanksgiving Recipes – Cranberry Cool Whip

Cranberry Cool Whip
 
1 can of whole cranberry sauce
1 medium can of pineapple tidbits (drained
1/2 bag of mini – marshmallows
1 16 oz container Cool Whip
1/2 c. chopped toasted pecans
 
Mix all ingredients together. 

Store in plastic bowl with tight fitting lid and put in fridge overnight. 

Serve with your holiday meal.

November 22, 2006 Posted by | Christmas, Cooking and Food, Dessert, Events, Famous Recipes, Food, Fruits, Nuts, Recipe, Recipes, Thanksgiving | Leave a comment

Famous Recipes – Thanksgiving Recipes – CREAMY MUSHROOM SOUP

Famous Recipes – Thanksgiving Recipes – CREAMY MUSHROOM SOUP

Makes 8 servings

3 tablespoons margarine, divided
1 heaping cup chopped onions
2 medium potatoes, peeled and diced
2 large celery stalks, with leaves, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon each: dry mustard, dried basil, and dried thyme
1/4 cup dry white wine, optional
12 ounces white mushrooms, wiped clean and sliced, divided
6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried
shiitakes
2 cups canned or cooked navy beans or cannellini
freshly ground pepper to taste
1/4 cup minced fresh parsley
 
Heat two tablespoons of the margarine in a large soup pot. Add the onions
and sautee over moderate heat until golden. Add the next 5 ingredients and
bring to a boil. Add the seasonings and wine; cover and simmer over moderate
heat for 15 minutes.
 
Add half of the sliced white mushrooms and simmer another 10 minutes. Remove
the soup from the heat and let stand several minutes.
 
If using fresh shiitake or other wild mushrooms, wipe clean, remove and
discard the stems, and slice the caps. If using dried shiitakes, soak in
warm water for 15 minutes, then remove and discard the stems and slice the
caps. Heat the remaining tablespoon of margarine in a skillet. Add the
reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.

 
Puree the soup in batches, along with the white beans, in a food processor
or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind
in pepper to taste. Before serving, bring to a simmer and cook, covered, for
at least 10 minutes. Adjust consistency with more water if soup is too thick
 Divide among soup bowls and sprinkle each serving with the parsley.

November 18, 2006 Posted by | Cooking, Cooking and Food, Events, Famous Recipes, Food, Recipe, Recipes, Thanksgiving | Leave a comment

Thanksgiving Recipes – Famous Recipes – JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS

Thanksgiving Recipes – Famous Recipes –

JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS

Makes 8 servings

Jerusalem artichokes are the misnamed underground tubers of a native
American sunflower, they have nothing to do with Jerusalem and are not at
all related to artichokes. In season in the late fall, they are quite
appropriate for a Thanksgiving meal. Those who haven’t had them will find
them surprising and exotic. Though these brown-skinned, knobby roots are not
exactly pretty, their crunchy texture and unusual flavor (a cross between
potato, water chestnut, and turnip) are very pleasant. Do make an effort to
find them — they are becoming more and more easily available and are
sometimes marketed under the name “sunchokes.” But if all else fails,
substitute the crispest t! urnips you can find.
 
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, stemmed, cored, and cut into rings
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced

Dressing

juice of 2 limes
1 teaspoon honey
1/4 cup walnut or hazelnut oil

To finish the salad

1 medium head red-leaf lettuce
cherry tomatoes
2 tablespoons toasted sunflower seeds
 
Trim the Jemsalem artichokes of any excessively dark or knobby spots and cut
into matchstick-shaped pieces. Combine with the next 5 ingredients in a bowl
 Combine the dressing ingredients in a small bowl and stir.
 
Pour over the salad and toss well. Let the salad marinate, refrigerated, for
about 2 hours.
 
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add
the salad and toss well. Surround the edges of the salad with cheny tomatoes
and sprinkle the sunflower seeds over the top.

November 18, 2006 Posted by | Cooking, Cooking and Food, Events, Famous Recipes, Food, Ingredients, Lunch, Meals, Recipe, Recipes, Salad Recipes, Salads, Thanksgiving, Vegetables | 3 Comments

Sweet Potato and Lentil Stuffing Recipe

Sweet Potato and Lentil Stuffing Recipe

Ingredients:

  • 1/2 cup wild rice, rinsed
  • 1-cup water
  • 1 large leek, finely chopped
  • 2 garlic cloves, crushed
  • 12 button mushrooms, roughly chopped
  • 1/2 cup brown lentils
  • 1/2 cup red lentils
  • 2 cups vegetable stock
  • 3 medium sweet potatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cilantro (ground parsley)
  • 4 tablespoons fresh parsley, finely chopped
  • 2 tablespoons olive oil

Preparation:

  1. Preheat oven to 400„aF.
  2. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes.
  3. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender.
  4. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant.
  5. In a large bowl, combine rice, lentils and saucepan mixture. Mix well.
  6. Place in a baking pan and coat with Pam spray. Bake at 400„aF for 30-40 minutes until lightly browned.

November 11, 2006 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Potatoes, Recipe, Recipes, Thanksgiving | Leave a comment

Pumpkin Roll Cake

Pumpkin Roll Cake

2 teaspoons confectioner’s sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising flour — cake flour
2/3 cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
icing
1 cup confectioner’s sugar
8 ounces neufchatel cheese
1 teaspoon vanilla

Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.

Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger,nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jellyroll style. Let cool.

Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

November 11, 2006 Posted by | Cake Recipes, Christmas, Dessert, Dessert Recipes, Events, Famous Recipes, Fruit Recipes, Halloween, Pumpkin, Pumpkin Recipes, Thanksgiving | Leave a comment

Pumpkin Cheesecake

Pumpkin Cheesecake

2 2/3 c. cottage cheese, fat free
1/2 c. plain nonfat yogurt
1/4 cup splenda, spoon able (bulk)
2 egg whites
1 tsp. vanilla extract
1 c. pumpkin, canned
1/3 cup apple juice, frozen concentrate — thawed
3 tablespoons all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves

Place first 5 ingredients in food processor; process until smooth, about 2
minutes.

Add pumpkin and remaining ingredients; process until combined. Pour into a
9-inch nonstick pie pan; bake in preheated 350-degree oven for 1 hour.

Let cool. Cover; refrigerate until firm, at least 5 hours or overnight.

NOTES: SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished
cake. Decorate as desired with 1/4 cup whipped topping.

November 6, 2006 Posted by | Dessert, Dessert Recipes, Events, Famous Recipes, Pie Recipes, Pumpkin, Pumpkin Recipes, Recipe, Thanksgiving | Leave a comment