Famous Recipes

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

Famous Cajun-Broiled Fish Fillets

Cajun-Broiled Fish Fillets

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

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

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

Famous Pumpkin Pie Cake

Pumpkin Pie Cake

1/2 cup butter, melted
1 box yellow cake mix, divided
1 egg
3 cups pumpkin (not pumpkin pie mix)
3 eggs
1/2tsp nutmeg
1 cup sugar, divided
1/4 cup butter, softened
1 tsp cinnamon
1 cup pecans or walnuts, chopped

Reserve 1 cup cake mix and add melted butter and 1 egg to remaining mix. Combine thoroughly. Press in a 9×13 inch pan. Mix pumpkin, 3 eggs, 1 tsp cinnamon, nutmeg and 1/2 cup sugar. Spread over unbaked cake crust. Mix reserved cake mix, 1/2 cup sugar, 1/4 cup softened butter, 1 tsp cinnamon and chopped nuts. This should be streusel consistency. Sprinkle over cake.
Bake at 350 degrees for 55 minutes.

July 8, 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

Famous Potato Omelet

Potato omelet
(tortilla de patatas)

Ingredients for 2 persons (big eaters but can be made for one or for
as many as you like)
2 Potatoes
1 small Onions
2 cloves Garlic
Salt,pepper, herbs of your choice
4 or 5 Eggs
bit of milk to add to eggs for omelet

Peel and cut potatoes, either in slices, cubes or french fries, and
fry them in oil in a skillet. Take them out and put aside.
When potatoes are done, thinly slice an onion and some garlic cloves
and fry them lightly. Add to potatoes.

Mix eggs as if to make your favorite omelet. Then add the
potatoes/onion mixture to the omelet. pour back into your cast iron
pan OR put in a pie pan (or 2). cook over medium-low heat or in a 325
oven till done.

If you have ham or chorizos (Spanish sausages) dice or slice thinly
and add to the onions if you wish before mixing with the potatoes.
use my cast iron pan

July 5, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

Creamy Peach Coffee Cake

Creamy Peach Coffee Cake
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
3/4 cup sour cream
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1 tsp. almond extract

1 package (8-oz.) cream cheese, softened
1/4 cup sugar
1 egg
3/4 cup peach preserves
1/2 cup sliced almonds

In a mixing bowl, combine the flour and sugar; cut in butter until
mixture resembles coarse crumbs. Set aside 1 cup for topping. To the
remaining crumb mixture, add the sour cream, baking bowder, baking
soda, egg and almond extract; beat until blended. Press onto the
bottom and 2-in. up the sides of a greased 9-in. springform pan.
In a small mixing bowl, combine the cream cheese, sugar and egg.

Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds Place pan on a baking sheet. Bake at 350 for 45-50 minutes or until filling is set and crust is golden brown. cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.
Yield: 12-14 servings.

July 4, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

Famous Pecan Pie Surprise Bars

Pecan Pie Surprise Bars

1 package Moist Supreme or Butter Recipe Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg

Reserved 2/3 cup dry cake mix
1-1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans

Heat oven to 350°F. Grease 13×9-inch pan. Reserve 2/3 cup of the dry
cake mix for filling. In large bowl, combine remaining dry cake mix,
margarine and 1 egg; beat at low speed until well blended. Press in
bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until
light golden brown.

Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown
sugar, corn syrup, vanilla and 3 eggs; beat at low speed until
moistened. Beat 1 minute at medium speed or until well blended.

Remove pan from oven. Pour filling mixture over warm base. Sprinkle
with pecans.

Return to oven; bake an additional 30 to 35 minutes or until filling
is set. Cool 1 1/2 hours or until completely cooled. Cut into bars.
Store in the refrigerator.

July 3, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

4th of July Potato Salad with Country Ranch Dressing

Potato Salad with Country Ranch Dressing


* 3 lbs. round red potatoes, cut in 1-inch pieces
* 1 small red onion, cut in wedges (1/2 cup)
* 6 cloves garlic, minced
* 2 Tbsp. olive oil
* 1 cup frozen whole kernel corn
* 3/4 cup mayonnaise
* 2 Tbsp. cider vinegar
* 1 1-oz. envelope dry ranch salad dressing mix
* 1/4 tsp. cayenne pepper (optional)
* 1 stalk celery, bias-sliced
* 3 hard-cooked eggs, peeled and chopped
* 1 avocado, halved, seeded, peeled, and chopped (optional)
* Salt and ground black pepper
* Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)


1. Preheat oven to 425 degrees F. Place potatoes, onion, and garlic in a 15x10x1-inch baking pan. Drizzle olive oil; toss to coat. Roast, uncovered, 20 minutes. Stir vegetables; add corn. Roast 15 to 20 minutes more or until vegetables are tender and browned.

2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled. Makes 12 serving.

Make Ahead:Combine all ingredients except the avocado. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado. Thin dressing with a little milk if needed.

July 1, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , | Leave a comment

4th of July Grilled Corn Salad

Grilled Corn Salad


* 4 fresh ears of corn
* 1/2 cup bottled reduced-calorie clear Italian salad dressing
* 2 cups shredded fresh spinach
* 2 cups red and/or yellow cherry tomatoes, halved
* 2 teaspoons snipped fresh oregano or basil
* 2 tablespoons finely shredded Parmesan cheese
* Fresh oregano or basil leaves (optional)


1. Remove husks and silks from corn. Brush with some of the salad dressing. Grill on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until tender; turning often. (Or place in a shallow baking pan; bake in a 425 degree F oven for 30 minutes, turning once.) When corn is cool enough to handle, cut kernels from cobs (you should have about 2 cups kernels).

2. In a large bowl, combine corn kernels, spinach, tomatoes, and snipped herb. Add remaining salad dressing; toss gently to coat.

3. To serve, spoon corn mixture into 6 small mugs or bowls. Sprinkle with Parmesan cheese. If desired, top with oregano leaves. Makes 6 (1-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

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

4th of July Sun Deviled Eggs

Sun Deviled Eggs


* 7 hard-cooked eggs*
* 3 Tbsp. salad dressing or mayonnaise
* 1 Tbsp. chopped fresh dill weed
* 1 clove garlic, minced
* 5 dashes bottled hot pepper sauce
* 1/8 tsp. salt
* 6 cups torn Boston or Bibb lettuce
* 2 cups grape or cherry tomatoes, halved
* 1 medium red sweet pepper, chopped
* 4 slices bacon, crisp-cooked, drained, and crumbled
* 3 green onions, sliced
* 1 recipe Dill Vinaigrette


1. Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.

2. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.

3. Dill Vinaigrette In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.

4. *To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.

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

4th of July Macaroni Salad

Macaroni Salad


* 8 oz. dried elbow macaroni (2 cups)
* 1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
* 1/4 cup lemon juice
* 1 Tbsp. Dijon-style mustard
* 1 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1/3 cup olive oil
* 1/3 cup plain yogurt or dairy sour cream
* 5 oz. cubed cheddar cheese (1-1/4 cups)
* 1 cup fresh spinach leaves
* 1 large tomato, seeded and chopped (1 cup)
* 1/2 cup chopped green onions
* 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled


1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings.

June 28, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , | Leave a comment