Subscribe to Famous Recipes feed in a reader
Fresh Vegetable Chicken Salad
Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.
oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper
For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve
1 package (9 ounces)devil’s food cake mix
1/2 cup confectioners’ sugar
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups milk
1 box (3.9 ounces) instant chocolate pudding mix
2 cups frozen whipped topping, thawed
8-inch plastic flowerpot
2 plastic drinking straws
2 silk flowers
8 gummi worms
Prep Time: 30 minutes plus chilling
Baking Time: 35-40 minutes
Makes 8 servings
1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.
2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.
3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.
4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.
5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.
Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.
Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.
MEXICAN FUDGE
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. Mexican Salsa
3 eggs
In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl,
combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in
9″x9″x2″ pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at
350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small
squares and serve on top of tortilla, nacho or corn chips.
One of our recipes, food and cooking sites is a 2007 Weblog Awards Finalist.
Slow Cooker Recipes is a finalist in the 2007 Weblog Awards. Please vote for us. You can vote in each category once per day for about one week.
We were in second place when I last checked. Thank you, 
Please Vote for Slow Cooker Recipes - Thank you
If you like these recipes please tell your friends to visit here to join.
Slow Cooker Recipes Links are also appreciated. Blog Awards
Please add Slow Cooker Recipes to your Technorati Favorites.
Thank you,
Gillian Polack at Food History has outdone herself with a spectacular Carnival of the Recipes this week entitled Madeleines and Memories and presenting food from the past.
Some of the childhood memory generating recipes include Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.
Carnival of the Recipes is up at TechnoGypsy
You can find it here: Anything Goes Recipes
Chicken Recipes did Cajun Chicken.
Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing.
Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe
Crockpot Pepper Steak at Slow Cooker Recipes.
Sweet Carrots at World Famous Recipes
German Potato Pancake Recipe at Pancake Recipes
Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes
Chocolate Peanut Butter Chip Cookies at Christmas Recipes
Famous Recipes presented CURRIED COCONUT CHICKEN
Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don’t live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host. Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea’s site.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.
Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.
Famous Recipes cooks up Low-Fat Roasted Cauliflower
Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot
Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.
Roasted Corn And Green Chile Soup.
Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.
Chicken with Sun-Dried Tomatoes and Capers - 7g Carbs, 1g Fiber
4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.
5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.
6. Pour the sauce over the chicken, sprinkle with parsley and serve.
Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs
FIESTA DEVILED EGGS
INGREDIENTS:
8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste
DIRECTIONS:
Slice eggs in half lengthwise, remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise,
salsa, onions, sour cream and salt. Evenly fill the egg
whites. Lightly sprinkle with paprika if desired. Chill
until ready to serve.
Yield: 16 Appetizers