Famous Recipes

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

Holiday Lemon-Basil Turkey with Roasted Vegetables

Lemon-Basil Turkey with Roasted Vegetables

Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
Organic)

SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices.  Squeeze 2 tbsp. juice from remaining
lemon.  Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter.  Place turkey and vegetables in prepared pan.
Sprinkle with basil.  Mix broth and lemon juice.  Pour half of broth
mixture over all.   ROAST at 375°F. for 1 hr.   STIR vegetables.  Add remaining broth mixture to pan.  Roast 30 min. or  until done.  Serves 8.

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December 25, 2008 Posted by | Christmas, Cooking, Cooking and Food, Dinner, Events, Family, Food, Holidays, Lunch, Meals, Recipe, Recipes, Turkey, Vegetable Recipes, Vegetables | , , , , , , , , , , , , , , | 1 Comment

Famous Mushroom Onion Soup Recipe

Mushroom Onion Soup

2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
Dash pepper
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley

Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley.  Serves 4

December 20, 2008 Posted by | Christmas, Cooking and Food, Famous Recipes, Food, Holidays, Recipe, Recipes, Soup, Soup Recipes, Soups, Vegetable Recipes, Vegetables | , , , , , , , , , , , , , , | Leave a comment

Famous Beef and Broccoli Pita Folds Recipe

Beef and Broccoli Pita Folds

Thanks to a frozen stir-fry meal starter,meat, veggie and rice are folded into a portable sandwich.

Ingredients:
1/2 cup uncooked instant white rice

1/2 cup water

1 (1 lb. 5-oz.) pkg. Green Giant Create A Meal Frozen Broccoli Stir Fry Meal Starter
1/2 lb. boneless lean beef sirloin steak

1 oz. (1/4 cup) shredded reduced-fat Cheddar cheese

4 soft white pita fold breads

*Prep Time: 20 Minutes Preparation Directions:

1. Cook rice in water as directed on package, omitting margarine and salt.

2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Prepare frozen broccoli stir fry meal starter as directed on package using steak but omitting oil.

3.  Remove skillet from heat.  Add cooked rice and cheese;
mix well.  Cover; let stand 1 to 2 minutes or until cheese is slightly
melted.

4.  To serve, spoon beef-vegetable mixture into pita fold breads.
4 sandwiches

December 19, 2008 Posted by | Beef, Beef Recipes, Christmas, Cooking, Food, Meals, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , , , , , , , | Leave a comment

Famous Cheesy Broccoli Stuffed Zucchini Recipe

Cheesy Broccoli Stuffed Zucchini

Prep Time: 30 min ; Start to Finish: 50 min
*Makes:* 4 servings

Enjoy this veggie-packed recipe when a bumper-crop of zucchini comes your way!

1tablespoon oil

1/2cup chopped onion

1/4cup roasted red bell peppers
(from 7.25-oz. jar), drained, chopped

2(10-oz.) pkg. Green Giant(r) Frozen
Broccoli in Cheese Flavored Sauce, thawed

1(4.5-oz.) jar Green Giant(r) Sliced
Mushrooms, drained

2(9-inch) zucchini* 1/2cup Progresso(r) Plain Bread Crumbs
2tablespoons butter, melted

1.  Heat oven to 350°F. Heat oil in medium skillet over medium heat
until hot.  Add onion; cook and stir 3 minutes or until tender.  Add roasted
peppers, broccoli in sauce, and mushrooms; cook 2 to 3 minutes or until
broccoli is crisp-tender, stirring occasionally.

2.  Cut each zucchini in half lengthwise.  Scoop out center, leaving 1/4-inch shell.  Spoon broccoli mixture into each zucchini half.  Place in ungreased 12×8-inch (2-quart) glass baking dish.

3.  In small bowl, combine bread crumbs and butter; mix well. Sprinkle over stuffed zucchini.  Cover with foil.

4.  Bake at 350°F. for 20 minutes. Uncover; bake an additional 8 to 12 minutes or until topping is golden brown and vegetables are tender.

December 18, 2008 Posted by | Cheese Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Holidays, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , , , , , , , , , | Leave a comment

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

February 12, 2008 Posted by | Baking, Cooking, Famous Recipes, Muffins, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , | Leave a comment

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

Famous Recipes – Gourmet Guacamole Dip – Guacamole Dip

Gourmet Guacamole Dip

1 ripe avocado

1/4 cup mayonnaise

1 teaspoon garlic powder

Juice of half a lemon or lime

1 cup sour cream

1 can refried beans

1 envelope taco seasoning

1 cup shredded sharp Cheddar cheese

Shredded lettuce

Diced tomatoes

Chopped black olives

In a bowl, mix the can of refried beans with the envelope of taco seasoning.

Set aside.

In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon

or lime juice, garlic powder and mayonnaise and mix very well. Spread the

refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the

sour cream. For the next layer, spread the avocado mixture. Sprinkle the

lettuce on that layer, and the cheese and tomatoes and olives on top of that

Refrigerate until 15 minutes before serving.

Serve with tortilla chips.

Gourmet Guacamole Dip

October 22, 2007 Posted by | Appetizer Recipes, Appetizers, Famous Recipes, Holidays, Recipe, Recipes, Snacks, Vegetables | , , , , , , | Leave a comment

Famous Recipes – Green’s

1 – 16 oz. bag of frozen turnip greens

1 can of Ro-Tel tomatoes & peppers

1 – 15 oz. can of tomato sauce

1/4 lb. of diced ham

1/4 lb. of bacon or salt pork

1 small onion, chopped

Cook greens, bacon or salt pork and onion according to

package directions. Drain, add Ro-Tel, ham and tomato sauce.

Remove bacon. Cook 10 to 15 minutes longer on stove top or

2 to 3 minutes in microwave on High. Let stand 2 to 3 minutes.

October 21, 2007 Posted by | Famous Recipes, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , | Leave a comment

cauliflower soup – Basic Cauliflower Soup

Serving: Yields: 25 cups

INGREDIENTS:
 5 medium carrots, cut into 1-inch slices
 3 medium celery stalks, sliced
 3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
 1 large garlic clove, minced
 1 can (28 oz.) tomatoes in juice
 1/2 medium cauliflower, cut into bite-size pieces
 12 ounces green beans, each cut into thirds
 3 medium zucchini (6 oz. each), cut into 1-inch slices
 2 packages (5 oz. each) baby spinach leaves
 1/2 cup chopped fresh parsley
 2 chicken-flavor bouillon cubes or envelopes
 1 teaspoon salt
 1/2 teaspoon freshly ground pepper

DIRECTIONS:
1. Coat 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.

2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.

NOTE: To wash leeks, cut off roots and leaf ends. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1-inch slices. Place leeks in large bowl of cold water; with hands, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.

To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator. Pack remaining soup in 3-cup portions in airtight containers, leaving some head space to allow for expansion. (If you expect to heat soup in microwave, use a microwave-safe container.) Freeze.

To reheat frozen soup: Microwave: Loosen lid on container. Heat on High (100 percent power) 8 to 12 minutes until bubbling, stirring twice. Top-of-stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated through, stirring occasionally.

Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.

NUTRITIONAL INFORMATION:
Calories: 40

Curried Cream of Vegetable Soup

October 13, 2007 Posted by | Cooking, Dinner, Famous Recipes, Lunch, Recipe, Recipes, Soup, Soup Recipes, Vegetables | Leave a comment

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