Famous Recipes

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

Famous Recipes – Zucchini Kabobs

Zucchini & Chicken Kabobs

1/3 cup bottled balsamic vinaigrette
2 Tbsp spicy brown mustard
4 skinned, boned chicken-breast halves, trimmed of visible fat, each cut
in half lengthwise, then crosswise in
1 1/4-in.-wide pieces
1 each yellow squash and zucchini (about 6 oz each), halved lengthwise,
then cut diagonally in 1/2-in.-wide pieces
Eight 10- to 12-in. skewers

1. Whisk vinaigrette and mustard in a medium bowl until blended. Remove
2 Tbsp and set aside. Add chicken and both squashes to bowl; toss to
coat.

2. Heat barbecue grill. While grill heats, alternately thread chicken
and squashes on skewers, leaving small spaces between food. Discard
dressing in bowl.

3. Grill 4 to 6 in. from heat source 12 to 13 minutes, turning once,
until chicken is cooked through and squashes are crisp- tender. Drizzle
or brush with reserved 2 Tbsp dressing. Serves 4.

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July 7, 2007 Posted by | Appetizer Recipes, Appetizers, BBQ, Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes, Vegetable Recipes, Vegetables | 1 Comment

Famous Recipes – Margarita Kabobs

Famous Recipes – Margarita Kabobs

Ingredients
1-1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound
skinless, boneless chicken breasts or thighs
1 large red or green sweet pepper, cut into bite-size pieces
1 medium red onion, cut into wedges
1 cup orange marmalade
1/3 cup lime juice
1/4 cup tequila (optional)
2 tablespoons cooking oil
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
6 1/2-inch-thick slices peeled fresh pineapple

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact.
Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch chunks.
Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to
12-inch skewers.

2. For sauce: In a small saucepan stir together the marmalade, lime
juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and
stir just until marmalade is melted. Divide mixture in half.

3. Grill kabobs on a greased rack of an uncovered grill directly over
medium coals for 10 to 12 minutes or until shrimp turn pink or chicken
is done, turning once. Add pineapple to grill rack and brush kabobs and
pineapple with 1/2 of the sauce mixture during the last 5 minutes of
grilling. Turn pineapple once during the last 5 minutes of grilling.

4. Pass remaining half of sauce with kabobs and pineapple. Makes 6
servings.

May 26, 2007 Posted by | Appetizer Recipes, Appetizers, BBQ, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Method, Recipe, Recipes, Snacks, Vegetable Recipes, Vegetables | Leave a comment

Earth Day Paté

Earth Day Paté
The richest of the earth’s offerings mingle together for a simple yet elegant appetizer.

1 large sweet onion (peeled and thinly sliced)
1 large garlic clove (peeled and minced)
6 ounces fresh mushrooms (wiped clean and sliced thin)
1 splash balsamic vinegar (or to taste)
1/2 cup Organic Valley Salted Butter
6 large Organic Valley Grade A Large Brown Eggs (hard boiled and cooled, peeled and
quartered)
1 cup walnuts (raw)
1/2 cup almonds (raw)
1 tablespoon tamari soy sauce
1/4 teaspoon chili powder (or to taste)
sea salt and white pepper (to taste)

In a heavy skillet over medium heat, saute onion, garlic, and mushrooms in butter with a
splash of balsamic vinegar. Saute until soft and almost golden.

In a food processor (fitted with the metal blade) pulse prepared eggs, walnuts, and
almonds about 5-7 times until thoroughly minced.

Add cooled mushroom mixture, tamari soy sauce, chili powder, sea salt, and pepper. Process
about 5-10 seconds to combine.

Transfer mixture into a beautiful serving bowl, cover tightly with plastic wrap and
refrigerate for 2-3 hours to let flavors mingle.

Prior to service, let paté sit for 30 minutes at room temperature.

Decorate with fresh herbs (watercress, parsley, tarragon, basil, etc.) and slivered
almonds.

Serving Suggestions:
Serve with fresh rustic breads, crackers, or fresh vegetables. Pairs well with chicken
breast, too.

April 19, 2007 Posted by | Appetizer Recipes, Appetizers, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Meatless Recipes, Nuts, Recipe, Recipes, Vegetable Recipes | Leave a comment

Green Beans with Coconut

Green Beans with Coconut

2 pounds fresh green beans
1 tablespoon butter
1 teaspoon mustard seed
2 teaspoons coriander seed
1/2 cup finely chopped onion
1 teaspoon grated fresh ginger
2 teaspoons salt
1/2 cup flaked coconut
dash hot pepper sauce

Clean green beans, slice into 2-inch pieces and set aside.
In large skillet melt butter over medium-high heat. Sauté
mustard seed, coriander seed, onion and ginger for 1 minute.
Stir in beans and salt. Stir-fry for about 5 minutes, until
beans are still crisp.

Stir in coconut and hot pepper sauce. Cover, lower heat and
ook for about 10 minutes, until beans are tender.

Serves 6 to 8

80 Calories, 4g Fat, 12g Carbs, 2g Fiber, 330mg Sodium

March 6, 2007 Posted by | Cooking, Food, Ingredients, Recipe, Recipes, Vegetable Recipes, Vegetables | Leave a comment

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

WINE AND HONEY-GLAZED BRUSSELS SPROUTS

WINE AND HONEY-GLAZED BRUSSELS SPROUTS

Makes 8 servings

2 pounds Brussels sprouts
½ cup dry red wine
3 tablespoons honey
1 ½ tablespoons natural soy sauce
2 tablespoons margarine
½ cup water
1 ½ teaspoons cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base, about
1/4 inch deep.

In a small bowl, combine the wine, honey, and soy sauce and stir together.

Over moderate heat, melt the margarine in a 3-quart saucepan. Add the wine
and honey mixture, the water, and the Brussels sprouts. Stir together, then
cook, covered, at a gentle simmer for 15 minutes, stirring occasionally.
Uncover and cook,stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan
quickly, then cook for another 5 minutes. Remove from heat and transfer to a
covered casserole dish to serve.

January 4, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, 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

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

Recipes – Famous Recipes – Kale Chips

Potato chip-lovers. Baked kale is a great swap for chips. 

Preheat your oven to 350 degrees.

Wash and cut up a bunch of kale.

Place on a baking sheet and drizzle with olive oil.

Top with seasonings you like — Mrs. Dash, salt, pepper, BBQ seasonings

Bake for 10 minutes
 
Search Famous Recipes

November 19, 2006 Posted by | Baking, Chips, Cooking, Cooking and Food, Dessert, Famous Recipes, Food, Ingredients, Kale, Meals, Method, Recipe, Recipes, Snacks, Vegetable Recipes, Vegetables | 3 Comments

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