Famous Recipes

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

Four Cheese Macaroni

Four Cheese Macaroni

1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened

Directions:
Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.

This recipe for Four Cheese Macaroni serves/makes 4.

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

Red Lentil Dahl

Red Lentil Dahl

3 cups water
1 cup red lenti’s
3 cloves garlic, crushed
2 tsp ginger, minced
1 jalapeno, seeds removed and finely minced
1 tsp ground cumin
1/4 tsp tumeric
1/2 cup lite or regular coconut milk
1 tbs chopped cilantro
salt and pepper, to taste

Combine lentils and water, bring to a boil, then reduce heat to simmer. Cook about 20 min until lentils are mushy. While lentils are cooking, combine garlic, ginger, cumin and tumeric. When lentils are mushy, add garlic combination. Cook for about 3 min. Add coconut milk and cilantro, cook for 1 more min, add salt and pepper to taste, then serve.

July 30, 2009 Posted by | Chicken Recipes, Cooking and Food, Famous Recipes, Recipe, Recipes | , , , , | Leave a comment

Barbecued Turkey on Focaccia

Barbecued Turkey on Focaccia

4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese

Lightly toast bread.

In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.
Serve warm.

July 29, 2009 Posted by | Chicken Recipes, Cooking and Food, Famous Recipes, Recipe, Recipes | , , , , , | Leave a comment

Southwest Tamale Tart

Southwest Tamale Tart

1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired

1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.

July 21, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

Easy Turkey Pot Pie

Easy Turkey Pot Pie

2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (1 lb) Green Giant® frozen mixed vegetables
2 cups Bisquick Heart SmartT mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk

1. Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13×9-inch pan.
2. In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.

High Altitude (3500-6500 ft):
Heat oven to 400°F (375°F for glass pan). Boil and stir soup mixture 3
minutes. Bake 35 to 40 minutes.

July 20, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , | Leave a comment

Blackberry Crumble

Blackberry Crumble

refrigerated butter-flavored cooking spray
2 cups (288 g) fresh blackberries, rinsed and drained
1 teaspoon (5 ml) grated orange zest
Topping:
2 packets sugar substitute
1 teaspoon (5 ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
3 tablespoons (45 g) all-purpose flour
2 tablespoons (30 g) rolled oats
2 tablespoons (25 g) reduced-fat margarine

Preheat the oven to 425°F (220°C), Gas Mark 7. Coat four 1-cup (120
ml) soufflé dishes or small baking dishes with cooking spray.
Combine the berries and orange zest. Divide between the 4 soufflé
dishes.

In a small bowl and using a fork, combine the remaining ingredients
to make a crumble topping. Sprinkle on top of the fruit.

Bake until crisp and the fruit is done, about 15 minutes. Serve warm.

Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g
total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary
fiber, 0 cholesterol, 66 mg sodium
Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1
fat

Note: Vary the berries, using blueberries, boysenberries,
loganberries, or raspberries.

July 19, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

Picnic Drumsticks

PICNIC DRUMSTICKS

1/3 cup butter, melted
½ cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs – (Or can use any chicken parts.)

Heat oven to 350º.

Stir together crackers and onion soup mix.
Dip chicken legs into melted butter then coat with cracker mixture.
Place remaining butter in 13×9″ baking pan, then top with coated chicken
legs.

Sprinkle with any remaining crumb mixture.

Bake for 45-55 minutes or until chicken is tender and thoroughly cooked.
You can serve these with a cucumber dip for dipping if desired.
8 servings.

July 18, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , | Leave a comment

Famous Reuben Sandwich

Famous Reuben Sandwich

A classic way of using leftover corned beef

corned beef, sliced thinly
hearty rye bread
mustard
Thousand Island dressing
sauerkraut, rinsed and well-drained
Swiss cheese slices

Preheat oven to 350 degrees. Warm the sauerkraut in the
microwave. Toast the rye bread lightly. For each sandwich,
place a 15 inch length of aluminium foil on the counter.
Spread half of the bread slices with mustard and place
on the foil. Spread a generous amount of Thousand Island
Dressing over the mustard. Add a layer of sauerkraut. Next
add the corned beef slices, piling generously. Top with a
slice of cheese. Spread the mustard on the remaining rye
bread slices and cover the sandwich. Wrap tightly in foil
and heat in the oven until hot, about 10 minutes.

July 11, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , | Leave a comment

Famous Cajun-Broiled Fish Fillets

Cajun-Broiled Fish Fillets

Ingredients
1 lb. orange roughy fillets or other firm white fish
1 tsp. prepared Cajun spice (below)
1 tbsp. paprika
garnish lemon wedges
to taste ground black pepper

Directions
Preheat broiler. Arrange fillets ona broiler pan lined with
aluminum foil. Combine Cajun spice and paprika and dust heavily on
fillets.

Broil close to flame for 5 – 6 minutes, or until spices are
browned and fish is firm and flakes with a fork. Serve with lemon
wedges and ground pepper to taste.

Makes 4 servings

Nutritional Info Per Serving: Calories: 115, Total Fat: 2 grams

Cajun Seasoning.
1/2 cup paprika
2 tbsp. cayenne pepper
1-1/2 tbsp. garlic powder
1/2 tsp. each black pepper, salt
1 tsp. each oregano, terragon, ground thyme. Just mix all ingredients in a bowl. Store in an airtight jar with a lid.

July 9, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , | Leave a comment

Weight Watchers Turkish Meatball Appetizers

Weight Watchers Turkish Meatball Appetizers

POINTS® Value: 1
Servings: 12
Lean ground beef is combined with bulgur and fragrant spices in this easy party appetizer.
The perfect appetizer for a New Year’s bash.

1/2 cup uncooked bulgur
1 spray cooking spray
1/2 lb. uncooked lean ground beef (with 7% fat)
1/4 cup scallions, sliced
3 TB fresh cilantro, chopped, divided
1-1/4 tsp. minced garlic, divided
1-1/4 tsp. ground cumin, divided
3/4 tsp. table salt, divided
1/2 tsp. paprika
1/4 tsp. ground cinnamon
1 cup plain fat free yogurt
1/4 cup cucumber, finely diced
2 TB radishes, finely diced
1 TB fresh dill, chopped

Cook or soak bulgur according to package directions; drain any excess water and let cool.

Place oven rack in center of oven and preheat oven to 425º F. Coat baking pan with cooking spray.

Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well mixed.

Roll meatball mixture into twenty-four 1-1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.

To make dipping sauce: Combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt in a small bowl; mix well.

To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl.

Yields 2 meatballs and about 1-1/2 tablespoons of sauce per serving.

Note: You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you’re ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in
the cucumber and radish just before serving.

This recipe can easily be doubled or tripled for larger gatherings.

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