Famous Recipes

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Mother’s Day Recipes – Mother’s Day Cake

Mother’s Day Recipes – Mother’s Day Cake

SPECIAL MOTHER’S DAY CAKE

INGREDIENTS:
Cake Ingredients:
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. unsalted Butter
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice

Icing Ingredients:
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped

DIRECTIONS:
Toast almonds in a single layer on a cookie sheet in a 350
degree oven for about 15-minutes or until the almonds are
lightly colored and fragrant. Make sure to shake the pan
occasionally to turn almonds while toasting.

Pre-heat oven to 375 degrees. Spray the bottom of a 9-inch
spring form pan with a non-stick cooking spray. Dust lightly
with flour or very fine, dry bread crumbs. Shake out any
excess and set prepared pan aside. Warm chopped chocolate
in the top of a small double boiler over warm water set at
moderate heat. Cover until partially melted, then stir until
smooth. Set aside to cool to room temperature. Reserve 1/2
cup sugar and place the remaining 1/4 cup sugar with the
almonds in a food processor or blender and chop until nuts
are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4
cup of sugar and reserve the remaining 1/4 cup sugar for
use later. Beat sugar and butter until thoroughly combined.
Add the egg yolks, one at a time, and continue to beat until
smooth. Add the melted chocolate and blend on low speed until
combined. Add almonds and continue to beat mixture on a low
speed setting.

In a clean bowl with clean beaters, beat the egg whites with
salt and lemon juice. Start on low speed and gradually
increase until the egg whites hold a soft shape. Reduce speed
again and add remaining 1/4 cup sugar. Then on high speed,
beat egg whites to soft peaks. Gently fold the egg whites into
the chocolate mixture about one-third at a time until blended.
Pour the cake batter into the prepared spring form pan an
quickly rotate to level the batter. Bake for 20-minutes at
375 degrees, then reduce heat to 350 degrees and continue to
bake an additional 50-minutes. Remove cake from pan when cooled,
after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan
over medium heat until a thin skin forms on the top. Add the
espresso or coffee powder and whisk to dissolve. Add the
chocolate and whisk to dissolve, for about a minute or two.
Remove from heat and continue to stir to finish melting the
chocolate. Let icing cool for about 15-minutes, then pour
over the top of the cake, starting at the center. Gently push
the icing with a spatula over the sides to dribble down the
cake. Top with shaved chocolate, or whipped cream just prior
to serving. A fresh strawberry is an optional garnish with
each served slice.

Mother’s Day Recipes

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May 8, 2009 Posted by | Baking, Cake Recipes, Cooking, Cooking and Food, Events, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , , | 2 Comments

Broccoli and Red Bell Pepper Soup

Broccoli and Red Bell Pepper Soup

2 Tbs butter
1 onion, finely chopped
1 pound of broccoli (chop both florets and stems)
2 1/2 cups vegetable stock
1 medium red bell pepper, cut into quarters
2-3 tablespoons of yogurt (if you like)
Salt and pepper to taste

In a large saucepan, melt the butter and cook the onion
until it becomes translucent. Put all the broccoli (except
one cup of the florets) into the saucepan and cook until
the broccoli begins to soften. Add the vegetable stock and
bring to a boil. Reduce the heat, cover, and allow to
simmer for about 20 minutes.

While this is simmering, bring 1 1/2 cups of water to a
boil and add the remaining florets until they become
tender. Remove the florets and place them in cool water
(this helps them keep their bright color).

On a broiler pan, place the red peppers shiny-side up and
broil them for about 10 minutes or until the skin becomes
blistered. Turn them over fairly often so as to avoid
burning. Remove the peppers from the broiler, allow to
cool, and remove the skin. Chop them into small pieces.

When the soup mixture is done simmering, place it in
batches into a blender and puree it until it is smooth.
Return it to the saucepan and add the yogurt if you choose
to do so and the remaining florets.

Serve in soup bowls with the red bell peppers sprinkled
over the top as a garnish.

January 12, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | 1 Comment

Chicken Recipes – LOW CALORIE CHICKEN

Famous Recipes

LOW CALORIE CHICKEN

2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt

Brown chicken in no stick skillet. Drain off fat. Add tomato puree,  mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.

Serves 4.
250 calories, per serving.

More Chicken Recipes

January 2, 2009 Posted by | Carnival Of The Recipes, Carnivals, Chicken, Chicken Breast Recipes, Chicken Recipe, Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Recipe, Recipes | , , , , , , , , , , , , , | 1 Comment

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.

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 Turkey Breast & Rice Recipe

Turkey Breast Braised with Garlic and Rice

1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 BONE-IN TURKEY BREAST (5-6 pounds)
Paprika
3 Cloves garlic

Preheat oven to 350.

In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage
and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with
paprika.
Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice
around turkey breast.
Cover top of Dutch oven with foil and lid.

Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest
part of breast registers 170-175 degrees F.
Allow to stand 10 to 15 minutes before serving.
To serve, carve turkey into slices and place on platter.
Spoon rice mixture into serving bowl.
Squeeze garlic from skins onto turkey and rice.

1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 BONE-IN TURKEY BREAST (5-6 pounds)
Paprika
3 Cloves garlic

Preheat oven to 350.

In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.  Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.   Cover top of Dutch oven with foil and lid.

Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
Allow to stand 10 to 15 minutes before serving.  To serve, carve turkey into slices and place on platter.   Spoon rice mixture into serving bowl.
Squeeze garlic from skins onto turkey and rice.

December 24, 2008 Posted by | Cooking, Cooking and Food, Food, Holidays, Meals, Recipe, Recipes, Rice, Rice Recipes, Turkey Recipes | , , , , , , , , , , , , | Leave a comment

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.

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

Famous Tortellini Soup Recipe

Tortellini Soup

1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan

Saute garlic in butter.  Add broth and bring to boil.  Add tortellini
and simmer for about 5 minutes.  Add tomatoes, spinach, mushrooms, and
basil.  Simmer for 2-3 minutes.  Stir in parmesan and serve.

December 22, 2008 Posted by | Cooking and Food, Food, Holidays, Meals, Pasta Recipes, Soup, Soup Recipes, Soups | , , , , , , , , , , , | Leave a comment

Mexican Casserole

Mexican Casserole

1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up

Mix all ingredients except the cheese and tortillas.  Layer hamburger
mixture with cheese and tortillas ending with cheese on top.  Bake
at 400 degrees for 20 minutes.

December 21, 2008 Posted by | Baking, Beef, Beef Recipes, Casserole Recipes, Dinner, Food, Meals, Mexican Recipes, Recipe, Recipes | , , , , , , , , , , , | Leave a 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