Famous Recipes

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

Famous Buffalo Meat Loaf

Buffalo Meat Loaf

1 cup onion, chopped
2 celery ribs, cut into 1/4″ dice
1 carrot, peeled and cut into 1/4″ dice
1 TB chopped garlic
3 tsp. vegetable oil
3/4 cup fine fresh bread crumbs
1/2 cup fresh flat leaf parsley, chopped
1 large egg
2 TB ketchup
1 TB Worcestershire sauce
2 tsp. salt
1/4 tsp. ground black pepper
1-3/4 lb. ground buffalo
6 shallots, cut into 1/3-inch wedges
6 plum tomatoes, each cut into 6 wedges
1/3 cup water

Preheat oven to 375º F.

Sauté celery, carrot, and garlic in 2 teaspoons oil in a large nonstick skillet over moderate heat until onion is softened. Transfer to a large bowl and stir in bread crumbs, parsley, egg, ketchup, Worcestershire sauce, salt, and pepper.

Stir in ground buffalo (do not overmix) and form mixture into a 4″ x 10″ oval loaf in a large shallow metal baking pan. Toss shallots and tomatoes with remaining teaspoon oil and salt and pepper to taste, then scatter around meat loaf.

Bake in middle of oven 1 hour and 10 minutes, or until a thermometer inserted 2″ into center registers 160° F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes. While meat loaf is standing, deglaze baking pan with water over moderate heat, scraping up brown bits, and pour through a fine sieve into a bowl.

Serve meat loaf with shallots, tomatoes, and sauce. Serves: 6.

Note: Each serving about 221 calories and 8 g fat.

February 26, 2009 Posted by | Cooking and Food, Famous Recipes, Recipe, Recipes | , , , , , , | Leave a comment

Famous Southwestern Gazpacho Recipe

Southwestern Gazpacho

2 red bell peppers, halved and cored
2 cups (500 ml) tomato juice
1/2 cup (125 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) chopped onion
4 plum tomatoes, coarsely chopped
1 seedless cucumber, peeled and chopped
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
2 Tbs (30 ml) chopped fresh cilantro (coriander leaves) or parsley
1 avocado, seeded, peeled, and diced
2 hard-cooked eggs, chopped

Place the bell pepper halves cut side down on a greased baking sheet
and flatten them slightly with the palm of your hand. Place about 3
inches (8 cm) below a preheated broiler and broil until the skins are
charred and black, 10 to 15 minutes. Place in a paper bag and let
rest for 15 minutes.

Slip off and discard the charred skins. Add the peppers and the tomato juice to an electric blender and process until smooth. Transfer to a mixing bowl and add the vinegar, olive oil, onion, tomatoes, and cucumber. Process in batches in the blender until blended but still chunky. Refrigerate until well chilled, at least 3 hours.

Adjust the seasoning with salt, pepper, and optional hot sauce and stir in the parsley immediately before serving. Garnish with chopped avocado and hard-cooked eggs. Serves 4 to 6.

February 15, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Recipe, Recipes | , , , , , , , | Leave a comment

Valentines Day Breakfast Dish

Valentines Day Breakfast Dish
Ingredients: Breakfast, Cheese/eggs
1 1/2 c Finely chopped mushrooms
1/4 c Sliced green onion
1 tb Margarine or butter
1 tb All-purpose flour
Ds pepper
1/4 c Milk
Egg Mixture:
1/2 c All-purpose flour
2 c Milk
2 tb Margarine or butter
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
4 Eggs, slightly beaten
1 c Shredded cheddar cheese
Preparation :
Cook mushrooms and onion in margarine or butter till tender (about 5
minutes). Stir in flour and pepper. Stir in milk all at once. Cook,
stirring over low heat until thickened and bubbly; set aside. Egg
Mixture: Combine flour and milk in medium saucepan. Cook and stir
over medium heat until thickened. Stir in the margarine or butter
till melted. Stir in salt, pepper and nutmeg. Add eggs, and stir
until combined. Stir in 3/4 cup of the cheese. Pour half of the egg
mixture into a lightly greased 12×7-1/2×2-inch baking dish. Spoon
mushroom mixture over egg mixture. Top with the remaining egg
mixture. Bake in 400-degree oven 20 minutes or until a knife inserted
near the center comes out clean. Sprinkle with remaining cheese. Let
stand 5 minutes. If desired, garnish with finely chopped red pepper.
Makes 6 servings

February 14, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Recipe, Recipes | , , , , , | 2 Comments

Famous Delicious Italian Chicken

Delicious Italian Chicken

1/4 C sweet pepper flakes
1 T dried minced onion
1 packet spaghetti sauce mix
1/2 cup sun dried tomatoes
2 C water
1/4 C tomato paste
2 – 6 oz. cans of flaked chicken
1 lb spaghetti
1 T oil
4 T grated parmesan cheese

At home: In a self-sealing plastic bag, combine the pepper flakes, onion, spaghetti sauce mix and sun dried tomatoes. Package the other ingredients separately, then place all the ingredients in a large self-sealing bag. Label the bag with a permanent marker with the recipe directions.

At camp: bring water to a boil and add tomato paste, sauce mix, onions, pepper flakes, and sun dried tomatoes. Simmer for 5 minutes, stirring frequently. Remove from heat, add chicken, and set aside for 5 minutes, covered.

Prepare spaghetti according to package directions; drain and stir in oil. Pour chicken sauce over the hot spaghetti. Garnish with the parmesan.

February 12, 2009 Posted by | Chicken Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , , | Leave a comment



Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Preheat the oven to 400*F. Spray muffin tins with vegetable oil cooking
spray. In a small mixing bowl, combine the cornmeal, salt and baking
powder, stirring with a metal spoon. Add the cheese, corn, sour cream,
and chiles. Stir until lightly combined. Add the oil and eggs and stir
until everything is just combined; do not over mix. The batter will be
very stiff. Fill each muffin cup about 2/3 full. Bake for 20 to 25
minutes. Serve warm. Makes 12 muffins.

February 7, 2009 Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , | Leave a comment

Olive Garden Roasted Potatoes Famous Recipe

Olive Garden Roasted Potatoes

Servings: 4
1 1/2 pounds potatoes
4 tablespoons extra virgin olive oil
8 garlic clove
2 tablespoons chopped fresh rosemary
salt and pepper, to taste

Preheat oven to 450 F. Wash and dry potatoes then cut in wedges. Toss
potatoes in oil and seasoning. Cook 25-30 minutes. Shake the pan
occasionally for even roasting. Serve immediately.

February 6, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Recipe, Recipes | , , , , , , , | Leave a comment

Famous Quick Mushroom Soup

Quick Mushroom Soup

This incredibly easy recipe is also incredibly versatile. You can
puree the mushrooms for maximum flavor, or you can leave them in
chunks, or you can strain the broth to make a lovely mushroom-
scented consomme.

1 lb (450 g) mushrooms, chopped or sliced
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
1 cups (250 ml) heavy cream, half-and-half, or milk (optional)
2 Tbs (30 ml) dry sherry (optional)

Combine the mushrooms and stock in a pot and bring to a boil over
high heat. You can puree the soup, serve it like it is, or strain
it to make a clear broth. Add optional cream and/or sherry if
desired. Serves 4 to 6.

Phoenix AZ

February 2, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Meals, Recipe, Recipes | , , , , , , | Leave a comment

Seafood Pasta Salad

Seafood Pasta Salad
Recipe from Chef John Folse.

1 can (6 oz.) pink salmon, drained, discard skin and bones
1 can (6 oz.) tuna, drained
1 can (3.75 oz.) sardines in hot sauce, chopped, optional
1 lb. crawfish tails, drained
1 lb. penné pasta, cooked
4 eggs, boiled, chopped
1-1/4 cups mayonnaise
2 TB yellow prepared mustard
2 TB celery, minced
2 TB sweet pickle relish
2 TB red bell pepper, minced
2 TB yellow bell pepper, minced
1/4 cup green onions, sliced
2 TB fresh parsley, chopped
1 TB fresh thyme, chopped
1/4 cup extra virgin olive oil (EVOO)
Salt and ground black pepper, to taste
2 TB Creole Seasoning, or to taste

In a large mixing bowl, chop eggs with a pastry cutter or potato masher until finely chopped.

Add mayonnaise, mustard, celery, pickle relish, bell peppers, green onions, parsley and thyme.  Mix well until all ingredients are blended.

Fold in pasta, salmon, tuna, sardines, and crawfish very gently so as not to break up the fish.

Add olive oil and toss to blend. Season with salt, pepper and Creole seasoning to taste and serve in a large chilled bowl. If serving this outdoors or on a buffet table, place in a bowl set in a larger bowl
of ice to keep cold. Always keep covered.

Slow Cooker Recipes

January 31, 2009 Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , | Leave a comment

Arizona Carnitas With Green Chiles

Arizona Carnitas With Green Chiles
2 1/2 pounds boneless pork shoulder, cut into bite-size pieces*
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 4-oz. can diced green chiles, undrained
2 cloves garlic, minced
1/2 cup chicken broth
Flour tortillas OR corn tortillas
Shredded Cheddar cheese
Chopped tomato
Sour cream

Heat oven to 350 degrees F. Heat 2 tablespoons of the oil in ovenproof heavy large covered pot over high heat. Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork. Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary. Drain drippings from pot. Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender. Stir in undrained chiles and garlic; cook for 2 minutes. Return pork to pot! . Add chicken broth. Cover and bake for 1 hour. Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.
Serves 8 to 10.

* This recipe is perfect for pork shoulder, but any economical cut will work well.

Phoenix Arizona

January 28, 2009 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Pork, Recipe, Recipes | , , , , , , , , | Leave a comment

Butter Pecan Turtle Bars

Butter Pecan Turtle Bars

2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 1/2 cups pecan halves
1/2 cup light brown sugar, packed
2/3 cup butter
1 1/2 cups milk chocolate chips

Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until
crumbly. Pat mixture firmly onto bottom of ungreased 9×13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside.

In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter.
Cook over medium heat, stirring constantly, until mixture begins to
boil. Boil for one minute, stirring constantly. Drizzle the hot caramel mixture over pecans and crust. Bake at 350 degrees for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown.

Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt.

Cool completely before cutting into squares.

January 8, 2009 Posted by | Baking, Cookie Recipes, Cookies, Cooking, Dessert Recipes, Family, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | 1 Comment