Famous Recipes » Gourmet Recipes

BBQ Sauce Recipes Carnival

site admin — Tue, 17 Jul 2007 01:30:22 +0000

BBQ Sauce Recipes Carnival of the Recipes

BBQ Sauce Carnival of the Recipes is Up #151: The Secret’s-in-the-Sauce Edition

Dawn has gathered all of the best recipes that use BBQ sauce from our Carnival friends and the Carnival of the Recipes:

The Secret’s-in-the-Sauce Edition is ready for your perusal at carnival-of-the-recipes-saucy-edition

Slow Cooker Recipes contributed a delicious Honey BBQ Pork Slow Cooker Recipe dish.

Chicken Recipes provided an interesting recipe for Next Day Left Over Fried Chicken BBQ and there was a BBQ Chicken Crock Style recipe from Chicken Recipes

Famous recipes offered simple BBQ sauce and Texas BBQ Beef & Beans are on the menu over at World Famous Recipes

Christmas Recipes offered up Barbequed Meatballs.

�

Next week�s Carnival will be hosted at Christmas Recipes and will feature Christmas in July!

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Crock Pot Chicken Marsala

site admin — Sun, 15 Apr 2007 20:55:51 +0000

�Crock Pot Chicken Marsala

4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and
spices in crock pot/slow cooker. Mix cream cheese, wine and mushroom
soup until combined and pour over chicken.
�

10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.

Some of the special features include Gingerbread Pancakes from Pancake Recipe

Grits and Cheese Chile Pie from Diabetic Recipes

World Famous Recipes shared this delicious treat – White Chocolate Cinnamon Triangles.

Slow cooker Recipes provided a recipe for CrockPot Hot Chocolate

Gold Coat Autumn Salad with California Figs Tofu Cream Dressing by Famous Recipes

Chocolate Meringue Cookies Muffins That Taste Like Donuts Mexican Silk Chocolate Pie

Peruvian Chicken with Plums

site admin — Fri, 26 Jan 2007 03:39:02 +0000

Peruvian Chicken with Plums
Not your ordinary chicken!

Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

Carnival of the Recipes – Happy New Year Edition

site admin — Sun, 31 Dec 2006 07:36:21 +0000

Carnival of the Recipes – Happy New Year Edition

Carnival of the Recipes

�To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.

Cue the drool.

For many people, it’s not New Year’s without BLACK-EYED PEAS. And when I say many, I do mean it.

You could have Everything and Nothing’s Stewed Black-Eyed Peas. She’s from Mississippi, so I’ll assume this is a traditional Southern recipe. And do check out the rest of her blog- she must cook like a madwoman.

You could have World-Famous Recipes’New Year’s Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who’d like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))

And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!

Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn’t for a month or so. But then, I’m not Chinese either, and I betting most of you aren’t, so feel free to use this recipe now!

Happy New Year.

�

Carnival of the Recipes – Happy New Year Edition

Carnival of the Recipes

�Carnival of the Recipes- Say Goodbye to 2006 Edition

�

Bernadette�at booklore has been working hard to�make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure: http://booklore.blog-city.com/carnival_of_the_recipes_say_goodbye_to_2006_edition.htm.� � � Next week’s Carnival will be hosted by Trudy at Elementary Chef�(http://www.elementarychef.com/). Submit your favorite recipes to recipe.carnival@gmail.com by noon CST on Saturday. If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. (There’s a good New Year’s resolution for those who have been lurking in the background. “This year, I will host a Carnival of the Recipes edition!”) � Happy New Year to all of you. Thanks so much for making our Carnival of the Recipes such a great resource for all of us. � For a line-up of future Carnivals , visit�our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.

�

To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.

Cue the drool.

For many people, it’s not New Year’s without BLACK-EYED PEAS. And when I say many, I do mean it.

You could have Everything and Nothing’s Stewed Black-Eyed Peas. She’s from Mississippi, so I’ll assume this is a traditional Southern recipe. And do check out the rest of her blog- she must cook like a madwoman.

You could have World-Famous Recipes’New Year’s Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who’d like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))

And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!

Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn’t for a month or so. But then, I’m not Chinese either, and I betting most of you aren’t, so feel free to use this recipe now!

�

Carnival of the Recipes- Say Goodbye to 2006 Edition

�

Bernadette�at booklore has been working hard to�make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure: http://booklore.blog-city.com/carnival_of_the_recipes_say_goodbye_to_2006_edition.htm.� � � Next week’s Carnival will be hosted by Trudy at Elementary Chef�(http://www.elementarychef.com/). Submit your favorite recipes to recipe.carnival@gmail.com by noon CST on Saturday. If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. (There’s a good New Year’s resolution for those who have been lurking in the background. “This year, I will host a Carnival of the Recipes edition!”) � Happy New Year to all of you. Thanks so much for making our Carnival of the Recipes such a great resource for all of us. � For a line-up of future Carnivals , visit�our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.

Happy New Year.

World Famous Recipes in the New York Times

site admin — Thu, 28 Dec 2006 00:41:15 +0000

Famous�Recipes

Famous Recipes in the New York Times

The New York Times Food and Dining Section talked about Famous Recipes today in this article about the rise of populism in cooking.

In part the article said this:

Food for the People, Whipped Up by the People

By JULIA MOSKIN

Published: December 27, 2006

IF you wanted to appear in a food magazine or publish a cookbook in 2006, to star in a television cooking show or increase the traffic on your Web site, your best move was clear: don�t be a chef.

Food Network

DOES HER OWN CHOPPING Paula Deen, above, brought Southern home cooking to the Food Network. �The Taste of Home Cookbook� is one of the best-selling cookbooks of the year.

It was the year the people took back the food. Expertise was out: the Food Network edged aside chefs like Mario Batali to make room for home-cooking queens like Paula Deen, Sandra Lee and Rachael Ray. The most popular new food magazines and cookbooks were collections of recipes from real home cooks (or those who pretended to be), often stamped with the irresistible words �home-style,� �country� and �everyday.��

And one of the Web�s most popular independent food blogs, according to data collected by Alexa, a Web information company, was an undiscriminating one titled World Famous Recipes. Bill Austin of Scottsdale, Ariz., collects recipes and recipe links at famousrecipes.wordpress.com, presenting them unedited and without comment. The site�s motto: �Famous and not so famous recipes � who are you to decide? Who am I to decide?�

Today�s home cooks want to decide for themselves, or learn from others like them.

�When you have the Internet, who needs cookbooks?� said Amy Cisneros, an avid cook from San Antonio. �I look at all the different recipes, and then I make it my way.�

� More at the NY Times site

�

Pumpkin Creme Caramel

site admin — Mon, 06 Nov 2006 15:03:02 +0000

Pumpkin Creme Caramel

For the caramel base:
3/4 cup super fine sugar
3 tablespoons water

For the flan:
1 cup super fine granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 1/2 cups pumpkin puree (canned or fresh)
1 12-ounce can evaporated skim milk
3/4 cup egg substitute
1 tablespoon vanilla extract

1. Preheat the oven to 350°F.

For the caramel base:

1. Melt sugar with water in a small copper or heavy-gauged saucepan over moderate heat. Stir occasionally to melt sugar.

2. Let the mixture boil without stirring for at least 5 minutes until the liquid turns golden brown.

3. Immediately pour into a 9″ baking dish.

For the flan:

1. Mix the pumpkin, evaporated milk, egg substitute and vanilla in a bowl by hand or mixer.

2. Add the dry ingredients and blend well.

3. Pour the mixture into the prepared baking dish.

4. Place the dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

5. Bake for 1 hour or until the flan is set.

6. Cool until room temperature then refrigerate for at least 4 hours and up to 1 day before serving.

7. Before serving run a sharp knife around the edge of the flan and invert onto a platter making sure that the caramel runs down the top and sides.

Serving Size: 1/10th

Beau Monde Seasoning (Spice) Recipe

site admin — Mon, 15 Aug 2005 08:48:37 +0000

Beau Monde Seasoning (Spice) Recipe Ingredients: 1 tablespoon salt 1 tablespoon ground bay leaf 2 tablespoons white pepper 2 tablespoons black pepper 1 teaspoon nutmeg 1 teaspoon cinnamon 1 tablespoon allspice 1 tablespoon mace 1 teaspoon celery seed 1 tablespoon cloves Instructions: Mix thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces. Yield: about 1/2 cup

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