Famous Recipes

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

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

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


Famous Recipes


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

Famous Thanksgiving Recipe – Cabbage, Turkey and Orange Salad

Cabbage, Turkey and Orange Salad

Serves 2:
Tired of dry leftover Thanksgiving turkey? Give it a face lift by pairing
it with sweet-and-spicy hoisin sauce and crisp Napa cabbage.

2 cups Chinese cabbage, coarsely shredded (also known as Napa cabbage)
1 medium orange, peeled, pitted and diced
1/2 cup red onions, chopped
1-1/2 cup roasted skinless turkey, chopped or diced
2 TB hoisin sauce
1 TB balsamic vinegar
2 TB orange juice, freshly squeezed

Combine cabbage, orange, onion and turkey in a salad bowl.

Stir together hoisin sauce, vinegar and orange juice in a small cup;
pour over salad and toss gently until well coated.

Yields about 2-1/2 cups per serving

November 25, 2008 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , , , , , | Leave a comment

Thanksgiving Recipe – Ginger-Peach Sweet Potatoes

Ginger-Peach Sweet Potatoes

2 large Sweet potatoes, skinned and cubed into about 1 1/2 inch chunks
or one large can of sweet potatoes, drained.
One can of peach slices, drained and rinsed
1/2 cup orange juice
1/2 cup sherry
1 Tablespoon Brown sugar
1/2  teaspoon of ground ginger – more or less, depending on how much you
like ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Generous drizzle of Honey

Wash, peel, and cube the sweet potatoes and place them in a 9×9 baking
dish.  If you’re using canned sweet potatoes, drain and rinse them and
then pour them into the dish.

Drain and rinse the peaches, pour them on top of the sweet potatoes.
Arrange them so they cover the potatoes fairly equally

Pour the orange juice and sherry over the peaches and potatoes

Sprinkle the brown sugar, ginger, clove and nutmeg evenly across the top
of the peaches and potatoes

Drizzle generously with honey.

Bake at 325° for about an hour, or until potatoes are tender.  Let sit
for about five minutes before serving.

November 24, 2008 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , , , , , , , , , , | 1 Comment

Thanksgiving Recipe – Cranberry Ice

Cranberry Ice

Lovely citrus lends flavor to tart cranberries in this refreshing sorbet
that can be served up for dessert, as a palate cleanser between meals or to
liven up turkey in place of cranberry sauce.

2 (12 ounce) packages fresh cranberries
2 cups white sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Cooking Instructions
1. In a large pot, add cranberries and enough water to cover. Boil until
cranberries begin to pop. Drain and put through a food mill placed over a
large bowl.
2. While still warm add sugar to dissolve in the warm berries. The amount of
sugar may vary depending on the tartness of the berries, so if you decide to
add more sugar remember that the mixture will be tarter when it has been
3. After dissolving the sugar in the berries, stir in fresh squeezed orange
juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and
freeze overnight. Take out of the freezer 5-10 minutes before cutting.

Nutrition Facts Servings per Recipe: 12
Amount Per Serving
Calories: 173cal
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 44.8g
Fiber: 2.5g
Protein: 0.5g

November 23, 2008 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , , , , , , | 1 Comment

Thanksgiving Recipes Maple and Tarragon Sweet Potatoes

Makes 8 to 10 servings

Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick

1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.

November 22, 2008 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , , , , , , | Leave a comment

Pumpkin Squares – Thanksgiving Recipes

Pumpkin Squares
4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
2 (3 oz) pkg’s cream cheese
1 cup butter
2 tsp vanilla
3 3/4 cups powdered sugar
In a large bowl, beat together eggs, sugar, oil, and pumpkin until light and fluffy.
In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 15×10-inch jelly roll pan. Bake at 350, 25 to 30 minutes. Cool.
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar and stir until mixture is smooth. Frost and cut into squares.

November 21, 2008 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Recipe, Recipes | , , , , , , , , , , , , | Leave a comment