Famous Recipes - Spicy Black Eye Pea Soup

Spicy Black Eye Pea Soup 5 slices bacon 1 cup chopped onion 2 tbl chopped jalapeno 2 cups chopped tomatoes 1 clove minced garlic salt & pepper to taste 2 beef bouillon cubes 4 15.8 oz cans black#8209;eyed peas 3 cups grated cheddar or Swiss cheese Makes 10 servings Famous Recipes In a large saucepan, saute the bacon. cut into small pieces. To the pan, add the chopped onion, jalapeno, tomatoes, garlic and salt & pepper. Saute. Add 3 cups of water and beef bouillon cubes; stir to dissolve. Drain juice from peas and add to soup. Heat thoroughly. Sprinkle Cheese on each serving. 1/4 to 1/2 lb finely chopped ham may be substituted for the bacon. More jalapeno may be added if desired. Garlic powder may be substituted for the garlic clove.

BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING

BANDERA RESTAURANT INCREDIBLE CORNBREAD STUFFING Source: Bandera Restaurant, Los Altos, California 1 1/2 ounces softened butter 2 cups chopped onions 1 cup chopped celery 2 tablespoons chopped garlic 1 teaspoon black pepper 1/2 teaspoon rubbed sage 12 ounces crouton bread cut into 1 x 2-inch pieces 2 1/2 cups cold chicken or turkey stock 1 skillet Bandera Cornbread Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly. Mix together cooled/sauteed vegetables with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes at 350 degrees F until hot. Remove foil and bake for an additional 5 minutes. Famous Recipes

Gold Coat Autumn Salad with California Figs

Gold Coat Autumn Salad with California Figs Lettuce leaves 2 Oranges, peeled & thinly sliced 2/3 cup California Dried Figs; Calimyrna or Black Mission stems removed & quartered 1 Apple or ripe pear, cored and thinly sliced CARDAMOM CREAM DRESSING 1/2 cup vanilla nonfat yogurt 1/2 tsp. Honey 1/4 tsp. Ground cardamom or cinnamon 1 tbsp. Toasted coconut (garnish) On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices, fig quarters, and apple slices decoratively over lettuce. For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish. Makes 4 side dish salads. Calories: 167, Fat: 1.11 G, Dietary Fiber: 5.19 G, Sodium: 21 Mg, Calcium: 122 Mg, Potassium: 490 Mg Magnesium: 34 M, Iron: 1.29 Mg, % calories from fat: 6%

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

Buttermilk Oatmeal Raisin Scones

Buttermilk Oatmeal Raisin Scones 1/4 cup granulated sugar 1 1/2 cups whole wheat flour 1 1/2 cups rolled oats 1 Tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3 Tbsp. soft margarine 1 cup raisins 1 1/4 cups buttermilk Preheat the oven to 425 degrees. Set aside 1 1/2 tsp. of sugar for the topping. In a bowl, combine the whole wheat flour, rolled oats, remaining sugar, baking powder, soda and salt. Rub in the margarine until the mixture is crumbly. Stir in the raisins, then the buttermilk. On a lightly floured surface, knead the dough about 10 times. Divide it into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet then cut with a knife to divide each round into four quarters. Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot.

Christmas Cookie Recipes - Christmas Butter Cookies Recipe

Christmas Cookie Recipes

Christmas Cookies

Christmas Butter Cookies Recipe

Yield: 48 servings 1 c butter 1 c sugar 1 ea egg 1 T milk 1 t vanilla 2 3/4 c all-purpose flour 1 t baking powder 1/4 t salt Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8quot; thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4 dozen. Christmas Cookies Famous Recipes

Christmas Morning Recipes - Gingerbread Pancakes

Gingerbread Pancakes 2-1/2 cups all-purpose flour 5 teaspoons baking powder 1-1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 cup molasses 2 cup milk 2 large eggs, lightly beaten 6 tablespoons melted butter 1 cup raisins Sift together flour, baking powder, salt, soda and spices. Combine molasses, milk and eggs. Stir in melted butter. Add molasses mixture to dry ingredients. Stir only until moistened. Gently fold in raisins. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about 16 (4 inch) pancakes. Lots More Christmas Recipes

Basil Beer Bread

Basil Beer Bread 3 c Self-rising flour 3 tb Sugar 1/2 c Chopped fresh basil leaves 1 1/2 c Warm beer Preheat the oven to 350F. In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9x5x3" loaf pan. Bake until a straw inserted in the center comes out clean, about 50 minutes. Turn the bread out of the pan and cool on a rack. Slice the bread thinly.

Creamy Shredded Salad

Creamy Shredded Salad Metric Ingredient Imperial 1.5 L green cabbage, shredded 6 cup 2 apple, diced 2 250 ml celery, thinly sliced 1 cup 250 ml mayonnaise 1 cup 10 ml prepared mustard 2 tsp 40 ml sugar 3 tbsp 20 ml vinegar 1 1/2 tbsp 5 ml salt 1 tsp -------------------------------------------------------------------------- Directions In a large bowl; combine cabbage, apple and celery. In a small bowl; mix mayonnaise, mustard, sugar, vinegar and salt. Add mayonnaise mixture to cabbage; mix well. Cover and chill until serving time. Serves 8

TOASTED VEGETABLE BAGUETTE

TOASTED VEGETABLE BAGUETTE Yield: 4 servings (1 baguette, 1/4 pound salad, 1 slice cheese each) INGREDIENTS - 4 (6-inch) mini-baguettes cut lengthwise - 1 pound roasted vegetable salad, drained - 1/4 cup chopped parsley - 4 (2-oz) slices provolone cheese DIRECTIONS Preheat oven to 350 degrees F. Open each baguette and fill with vegetable salad. Sprinkle on 1/4 of parsley, and lay a slice of provolone cheese over the top. Close sandwich. Place sandwiches on a baking sheet and bake for 5 minutes, until cheese melts.

BUTTERSCOTCH CRESCENTS

BUTTERSCOTCH CRESCENTS 1/2 cup HERSHEY'S Butterscotch Chips 1/4 cup MOUNDS Sweetened Coconut Flakes 2 tablespoons finely chopped nuts 1 can (8 oz.) refrigerated quick crescent dinner rolls Powdered sugar 1. Heat oven to 375°F. 2. Stir together butterscotch chips, coconut and nuts in small bowl. Unroll dough to form 8 triangles. Lightly sprinkle 1 heaping tablespoon butterscotch mixture on top of each; gently press into dough. Starting at shortest side of triangle, roll dough to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape. 3. Bake 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm. 8 crescents.

SESAME GINGER FISH

SESAME GINGER FISH Yield: 4 (3-4 oz. each) INGREDIENTS - 4 (4 oz. pieces) frozen fish (swordfish, salmon, catfish, etc.), defrosted in refrigerator overnight Marinade: - 1-1/2 teaspoon ground ginger - 2 teaspoon white pepper - Salt and fresh ground pepper to taste - 1/4 cup rice wine vinegar - 1/4 cup lite soy sauce - 1-1/2 teaspoon sesame seeds, toasted - 1 teaspoon brown sugar - 2 tablespoons minced green onions DIRECTIONS Combine the marinade ingredients in a large bowl and whisk together. Add the fish, cover, and let marinate in the refrigerator for 30 minutes. Preheat the oven to broil. Discard the marinade. Place the marinated fish on a nonstick broiler pan. Broil for a total of 8-10 minutes, turning once.

Chicken Recipes - Flaky Chicken Pie

Chicken Recipes - Flaky Chicken Pie Phyllo, which comes from the Greek word “leaf,” is delicate, paper-thin pastry dough that is often used in Greek dishes and desserts. Ingredients 6 Tyson® Fresh Boneless, Skinless Chicken Thigh Cutlets 1/4 teaspoon seasoned salt 1 can reduced-sodium chicken broth 1 small onion, cut into thin wedges 1 large baking potato, cubed (1/2-inch) 2 medium carrots, diced (1/4-inch) 1/2 teaspoon poultry seasoning 1/8 teaspoon pepper 1/4 cup flour 1/2 cup fat-free sour cream 6 sheets phyllo dough, thawed according to package directions 2 tablespoons margarine, melted or 2 tablespoons butter, melted Cooking Instructions 1. Preheat oven to 375°F. Wash hands. Cut chicken into 1/2-inch pieces and sprinkle with seasoned salt. Wash hands. 2. Spray large nonstick skillet with cooking spray; heat over medium-high. Add chicken and onion. Cook, stirring, 5 to 7 minutes or until chicken is no longer pink. Add potato, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5 or 6 minutes or until vegetables are tender and chicken is done (internal temp 170°F). 3. Meanwhile, blend flour into remaining broth; add to chicken and vegetables. Cook and stir 1 to 2 minutes or until thickened. Remove from heat; set aside. 4. On a work surface, layer sheets of phyllo, brushing between layers with margarine, reserving a small amount for finishing. Spray a deep 2-quart casserole with nonstick cooking spray. Fit phyllo layers into casserole. Stir sour cream into chicken mixture, then spoon into pastry. Fold edges of phyllo over filling; brush with remaining margarine. 5. Bake 35 to 45 minutes or until filling is hot and crust is golden brown. Serving Suggestion: Serve with baked apples. Refrigerate leftovers. Tip: When working with phyllo sheets, you’ll need to move quickly or the dough will dry out. Be sure the margarine is melted and the brush is ready before taking the phyllo out of the package. Time (Servings:6) Preparation 10 min. Marination 0 min. Cook 1 hr. 5 min. Total 1 hr. 15 min. Nutrition Facts Calories 583 Total Fat 11.5g Protein 28g Carbohydrate 88g Cholesterol 60mg Sodium 963mg

Sweet and Sour Rice Bowl

Sweet and Sour Rice Bowl Skip the calorie-laden Chinese takeout and try this healthy, wholesome, easy entrée that's bursting with fresh vegetables and unforgettable flavor. 12 Tyson® IFF Boneless, Skinless Chicken Tenderloins 2 tablespoons vegetable oil 1 bag fresh stir-fry vegetables, 1 lb. 1 can pineapple chunks, drained 2 tablespoons reserved pineapple juice 1 cup sweet and sour sauce 4 cups white rice, cooked; hot 1/2 cup green onion, sliced Cooking Instructions 1. Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes. Dry chicken well with paper towels and cut into 1-inch pieces. Wash hands. 2. Heat oil in large skillet or wok to medium-high. Add chicken and cook 8 to 10 minutes or until light brown. Add vegetables, pineapple and reserved pineapple juice. Cover and cook 5 to 8 minutes or until vegetables are crisp-tender and chicken is done (internal temp 170°F). Stir in sweet and sour sauce. 3. Stir green onions into cooked rice. Serving Suggestion: Serve chicken and vegetable mixture over rice. Refrigerate leftovers. Famous Recipes Chicken Recipes Famous Recipes Chicken Recipes Quotes Chicken Recipes Chicken Recipes

Cream Cheese Crockpot Chicken

Cream Cheese Crockpot Chicken 1 frying chicken, cut up (or about 8 skinless thighs) 2 tbsp. melted butter or margarine to taste salt and pepper 1 pkg. dry Italian salad dressing seasoning mix 1 can cream of chicken soup 1 pkg. (8 oz.) cream cheese, cut up in cubes 1/2 ci[ chicken broth 1 large onion to taste crushed garlic Directions Brush chicken with butter and sprinkle with dry Italian seasoning mix. (I did two layers in crockpot to make sure Italian seasoning got on all chicken and not just those pieces on top.) Cover and cook on Low for 6 - 7 hours. About 45 minutes before done, brown onion in butter, then add cream cheese, soup, and chicken broth to saucepan. Add crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste. Drain some liquid in crockpot (about half) and pour sauce mixture over chicken in crockpot and cook an additional 30 - 45 minutes. Remove chicken to platter and stir sauce before ladeling some over chicken; serve rest in a gravy boat. Makes 4 servings. Chicken Recipes Edition of the Carnival of the Recipes The Chicken Recipes Edition of the Carnival of the Recipes is hosted at Chicken Recipes this week by Thelly Last week the Carnival was hosted at Famous Recipes and can be found here: Famous Recipes

HAM AND SCALLOPED POTATOES

HAM AND SCALLOPED POTATOES 6 to 8 slices of ham 8 to 10 med. potatoes, peeled and thinly sliced 2 onions, peeled and thinly sliced 1 c. grated Cheddar or American cheese 1 can cream of celery or mushroom soup Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

CHEWY GRANOLA BARS

CHEWY GRANOLA BARS Notes: These granola bars are moist and chewy, making them a wonderful treat. Try them in the kids' lunchboxes. They'll keep in an airtight container up to 1 week, or in the freezer up to 2 months. INGREDIENTS - 1 cup old-fashioned rolled oats - 1/3 cup orange juice - 1 egg - 1/4 cup honey - 1/4 cup creamy peanut butter - 1 tablespoon mini chocolate chips DIRECTIONS Preheat the oven to 350 degrees F. Spray an 8x8-inch square baking pan with non-stick cooking spray. In a medium bowl, combine the oats, orange juice, egg, and honey. Let sit for 10 minutes to soften the oats. Stir in the peanut butter and chocolate chips until blended. Spread in the pan. Bake until the top begins to firm, about 20 minutes. Cool for 10 minutes before cutting.

Peanut Butter Criss Cross Cookies in a Jar

Peanut Butter Criss Cross Cookies in a Jar 1 1/2 cup flour 1 t. baking soda 1/2 t. salt 3/4 cup mini chocolate chips 3/4 cup chopped peanuts 3/4 cup brown sugar, packed 3/4 cup sugar Combine flour, baking soda and salt together; set aside. Pressing firmly between additions, layer chocolate chips, peanuts, flour mixture, brown sugar and sugar in a one quart, wide mouth jar. Secure lid and attach instructions. Instructions: Empty cookie mix into a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, one beaten egg and 2t. vanilla extract; mix well. Drop by tablespoonfuls onto greased baking sheets; flatten slightly with fork tines. Bake at 350 for 10-12 minutes. Cool for 5 minutes; remove to wire rack to cool completely. Makes 3 dozen.

General Tso's Chicken

General Tso's Chicken Ingredients: 1-1/2 lbs. chicken, boneless, 3/4 inch cubes 1 egg 1 cup flour Oil for frying 3/4 cup water 3 tbsp. soy sauce 3 tbsp. corn starch 2 tbsp. white vinegar 3 tbsp. Mirin, Sweet Rice Wine 3 tbsp. sugar 1 tsp. Hoisin sauce 2 tbsp. chili paste with garlic 10 black peppercorns 1 tbsp. oil for veggie stir fry 2 cloves garlic, minced 1 tsp. fresh ginger root, shredded 5 stalks bok choy, sliced against the grain 1 green bell pepper, seeded and cut into short strips 1red bell pepper, seeded and cut into short strips Procedure: Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside. In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste and peppercorns. NOTE: If you desire a saucier GTC, increase the sauce ingredients by half. Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger. Stir-Fry for a few moments and add the bok choy and peppers. Stir-Fry for only a minute, undercooking the veggies. Add the sauce and stir until thickened then add the chicken to heat through and coat. Serve on or with rice on the side.

Pop's Crusty Chicken

Pop's Crusty Chicken Serves 6 A tasty version of fried chicken, that's grilled not fried. Ingredients: 1/4 cup orange marmalade 1/4 cup orange juice 2 tablespoons low sodium soy sauce 1 teaspoon fresh ginger root, grated 1 1/2 teaspoons Dijon mustard 1 garlic clove, minced 3 1/2 pounds skinless chicken thighs 1 cup lightly crushed corn flakes 4 California peaches, chopped 1/2 cup orange marmalade 1/2 cup green onions, thinly sliced 2 tablespoons cider vinegar 1 teaspoon fresh ginger root, grated Procedure: In small bowl, combine first 6 ingredients to make orange-ginger marinade. Place chicken in zip-top plastic bag. Pour marinade over chicken; close bag securely, turning to coat well. Refrigerate 2 hours. Remove chicken from marinade and roll in corn flakes. Pat extra corn flakes on if necessary to make a solid coating. Place chicken in lightly oiled disposable aluminum foil pan; cover loosely with foil. Cook on covered grill over medium, direct heat 30 to 40 minutes or until cooked through. Uncover last 10 minutes. Tangy Peach Salsa: Combine peaches, marmalade, green onions, vinegar and ginger root (last 5 ingredients) in medium bowl. Refrigerate until ready to use. Makes 2 1/2 cups. Serve chicken hot or cold with tangy peach salsa. Note: If fresh ginger is unavailable, use 1/4 teaspoon dried for the 1 teaspoon fresh. Chicken can be baked in a conventional oven. Prepare as above and baked in a 350 degree F. oven 30 to 40 minutes.