Recipes - World Famous Recipes

2009-04-02T22:43:00.001-07:00

2009-03-12T03:10:00.000-07:00

Stir Fried Bok Choy 4 bunches baby bok choy (basically, 1 bunch per person) 2 slices ginger 2 TB soy sauce 1 tsp. sugar, or to taste 1/4 tsp. salt, or to taste 1/4 cup water A few drops sesame oil 1-1/2 TB vegetable oil for stir frying Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir fry on high heat for 1 minute. Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

2009-03-11T03:09:00.000-07:00

Pumpkin Cobbler 1 29 oz can of Pumpkin 6 eggs at room temperature 2 cans of eagle brand sweetened milk 1 Spice Cake Mix 1 cup of chopped Pecans 2 sticks of butter 1 cup of brown sugar Mix: Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand. Melt: One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter. Pour: The first mixture into the pan. Bake: 350 degrees for 40-60 minutes. Melt: The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together. Pour this mixture over the top when it comes out of the oven. Serve: Warm. Top with either cool whip, whipped cream or even ice cream.

2009-03-10T03:37:00.000-07:00

Stuffed Meat Loaf 1-1/2 lb. ground beef 1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided 1 large egg, lightly beaten 1/4 cup plain dry bread crumbs 2 cups (about 8 oz.) mozzarella cheese, shredded 1 TB fresh parsley, finely chopped Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper. In 9" x 13" baking or roasting pan, shape meat mixture into 8" x 12" rectangle. Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4" border. Roll, starting at long end, jelly roll style. Press ends together to seal. Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving. Makes: 6 servings. Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until filling is enclosed in roll and meat is off paper.

2009-03-09T04:36:00.000-07:00

Sweet Potato Gingerbread with Maple Pecan Butter Sauce 2 1/2 c. all purpose flour 1 1/2 t. baking soda 1 1/2 t. ground ginger 1 t. baking powder 1 t. salt 1/2 t. ground cinnamon 1 1/4 c. packed brown sugar 1/2 c. butter softened 1 c. cooked mashed sweet potato 1/2 c. evaporated milk 1/4 c. dark molasses 2 large eggs 1 t. vanilla extract 1 recipe Maple Pecan Butter sauce (follows) Preheat oven to 350. Grease and flour a 13x9 pan, set aside. In a medium bowl, sift together flour, baking soda, ginger, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, combine sugar and butter; beat with mixer at medium speed until creamy. Add sweet potato, milk, molasses, eggs, and vanilla, beating to mix well. Gradually add the flour mixture to sweet potato mixture beating well until combined. Spoon batter into prepared pan. Bake 30-40 minutes or until wooden pick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and cut into 12 squares. Serve warm with sauce. Maple Pecan Butter Sauce 1 c. maple syrup 1/2 c. butter, cut into pieces 1/4 c. sugar 1 large egg lightly beaten 1 tables. vanilla extract 1 c. pecan pieces. In a medium saucepan, combine maple syrup, butter, sugar, and egg over medium heat. Simmer 6 minutes whisking constantly. Remove from heat and stir in vanilla. Just before serving stir in pecan pieces.

2009-03-08T04:36:00.000-07:00

Raspberry Cream Cheese Ingredients 2 pkg. (8 oz. each) cream cheese 1 cup fresh or frozen softened raspberries, thawed 2 tbsp. sugar Directions Whip cream cheese in food processor or blender until smooth. Add 6 - 8 raspberries (reserve remaining raspberries for garnish). Add sugar. Blend until fluffy and sugar dissolves, scraping down sides often. Spoon into serving bowl and refrigerate overnight. Makes 4 cups.

2009-03-07T04:35:00.000-08:00

Italian Pork Chops 4 tsp. McCormick Garlic Herb Seasoning Blend, divided 4 pork chops (1/2 inch thick) 5 TB olive oil, divided 8 cups salad greens 1 cup tomato, chopped 1/4 cup red onion, thinly sliced 2 TB white balsamic vinegar OR white wine vinegar 1. Sprinkle 3 teaspoons of the Seasoning Blend over pork chops; set aside. 2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once. 3. Toss salad greens, tomato and onion in large bowl. Mix remaining 3 tablespoons olive oil, vinegar and remaining 1 teaspoon Seasoning Blend. Pour over salad; toss to coat well. Divide salad among 4 serving plates. Top each with a pork chop. Serve immediately. Makes 4 servings.

2009-03-06T03:34:00.000-08:00

Carrot & Zucchini Julienne - 1 WW Point Yield: 4 Servings 1/2 lb Carrots; 1/2 lb Zucchini; 1 tb Butter 2 tb Fresh Lemon Juice; Salt and pepper to taste; 1 tb Poppy seeds; Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve.

2009-03-05T03:33:00.000-08:00

Swiss Pork Chops and Vegetables 4 pork chops, 3/4 inch thick 4 potatoes, halved 4 onions 4 large carrots, peeled 1 cup beef broth 1 can (5 1/2 oz.) tomato paste 1/4 cup brown sugar 1/2 teaspoon dry mustard 1 teaspoon Italian seasoning 2 bay leaves Preheat oven to 375 degrees F. Put pork chops in and 8 or 9 inch casserole dish. Place vegetables on top. Mix remaining ingredients together, and pour over the meat and vegetables. Cover and bake for 1 hour to 1 hour 15 minutes. Remove the bay leaves. (About 4 servings.)

2009-03-04T03:33:00.000-08:00

Batter Bread 1 tbsp. yeast 1/2 cup each warm water; butter or margarine, softened 1 cup warm milk 1/4 cup sugar 2 tsp. salt 3 eggs 5-1/2-6 cup flour Directions In a large bowl combine yeast and warm water. Add milk, butter, sugar and salt; stir well. Then add eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise until doubled. Stir dough down. Spoon into a greased and floured 10" tube pan or divide into 2 4-1/2x8" pans. Cover and let rise until doubled, about 1 hour. Bake at 375º F. 25 - 30 minutes or until golden brown.

2009-03-03T03:30:00.000-08:00

Crunch Fish Coating 2-1/2 cup coarse cornmeal 1/2 cup whole wheat flour 1 tsp. each onion powder, garlic pepper 1-1/2 tsp. Lawry's® seasoning salt 2 tsp. salt 5 eggs 3/4 cup milk 3 tbsp. canola oil Directions Mix cornmeal, flour, onion powder, garlic pepper, seasoning salt and salt in a bowl and set aside. In another bowl, prepare eggs and milk. Beat together well. Heat oil in a skillet; make sure bottom is well covered. Dip fish fillets in egg/milk mixture, then coat with cornmeal mixture. Fry on medium-high heat until golden brown on both sides. A crisp, crunchy flavorful coating. *note: This is JUST coating mix. YOU supply the fish of your favorite variety.

2009-03-02T03:32:00.000-08:00

Cream Cheese Bacon Crescents 1 tub (8 oz.) chive and onion cream cheese spread 3 slices bacon; cooked, crumbled 2 cans (8 oz. each) crescent rolls Directions Mix cream cheese and bacon until blended. Separate crescents into 8 wedges, halbr each roll lengthwise. Spread with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place point side down on cookie sheet and bake at 375º F. 10 - 15 minutes or until golden brown.

2009-03-01T03:31:00.000-08:00

Citrus - Ginger Cookies 1 cup butter flavor all vegetable shortening 1 1/2 cups granulated sugar 1 egg 2 tbsp light corn syrup 1 tsp vanilla 3 cups flour 3 tsp ground ginger 2 tsp baking soda 1/2 tsp fresh grated orange peel 1/2 tsp fresh lemon peel 1/2 tsp fresh grated lime peel Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in egg, corn syrup, and vanilla until well blended. Combine flour, ginger, and baking soda in a small bowl. Add to creamed mixture. Add orange, lemon, and lime peel until well blended. Shape dough into two rolls about 2 inches in diameter. Wrap tightly in plastic wrap. Refrigerate 3 hours or overnight. Heat oven to 350 F. Slice dough about 1/8 inch thick. Place 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until lightly brown. Cool on cookie sheets for 4 minutes, then transfer to cooling racks. Yield: about 7 dozen cookies

2009-02-28T03:30:00.000-08:00

Coconut-Pecan Cupcakes 5 tbsp unsalted butter, softened 1 cup sugar 1 tsp coconut extract 2 eggs 1 1/4 cups flour 2 tsp baking powder 1/4 tsp salt 1/2 cup coconut milk 1/2 cup sweetened coconut 1/2 cup chopped pecans Coconut-Cream Icing (recipe follows) Garnish: lightly toasted sweetened flaked coconut Preheat oven to 325 F. Line a 12 cup muffin pan with paper liners. In a mixing bowl, beat butter, sugar, and coconut extract at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking powder, and salt. Add dry ingredients alternately with coconut milk to butter mixture. Beat at lowest speed with an electric mixer, being careful not to overmix. Fold in coconut and pecans. Divide batter evenly among prepared muffin cups. Bake for 18 to 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with Coconut-Cream Icing. Garnish with toasted coconut. Coconut-Cream Icing: 1 cup heavy cream, 2 tbsp sugar, 1/4 tsp coconut extract...In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.

2009-02-26T07:29:00.000-08:00

Hot Taco Salad Taco Salad 1 head lettuce 1 onion 4 tomatoes 1 pkg. shredded cheese, your preference 8 oz. Thousand Island dressing 2 lb. hamburger 1 can kidney beans (or pork & beans) 1/4 tsp. salt 2 tbsp. hot sauce 1 pkg. taco flavored corn chips Dressing 2 cups mayonnaise 1/4 cup relish 2 tbsp. catsup 1 onion, finely chopped Directions Cook hamburger and onion. Then drain. Add cheese, dressing, hot sauce and kidney beans. Simmer a little. Chop lettuce and tomatoes. Topped with sour cream is good. . Thousand Island Dressing: Mix together. You can use this for your dressing in the above Taco Salad.

2009-02-25T07:28:00.000-08:00

Bean Salad with Sauce Salad 1 pint each yellow beans, green beans, kidney beans; alldrained 1 pint each lima beans, carrots 1 cup each celery, chopped onions, chopped peppers Sauce 4 tsp. salt 3 cups white sugar 2 cups vinegar 1-1/2 cups oil Directions Partly cook lima beans, carrots and celery, but not soft. Put everything in a 4--qt. plastic bowl. Sauce: Mix and pour over bean mixture. Cool in refrigerator overnight. Serve.

2009-02-21T03:12:00.000-08:00

Dainty Lemon Bars INGREDIENTS for Bars: 1 cup flour 1/2 cup butter, softened 1/4 cup powdered sugar 2 eggs, beaten 1 cup sugar 2 Tablespoons lemon juice 1 teaspoon lemon rind INGREDIENTS for Lemon Glaze: 1/2 cup powdered sugar 1 teaspoon lemon juice 1 teaspoon water TO PREPARE Bars: Combine flour, butter, powdered sugar; mix thoroughly. Spread in a 9-inch square pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. Return to oven for 25 minutes. When cool, frost with Lemon Glaze. Cut into 1 inch x 1-1/2 inch bars. TO PREPARE Lemon Glaze: Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars. YIELDS: 3 dozen bars

2009-02-20T04:01:00.000-08:00

World Famous Mixed-Nut Brittle Ingredients 1/2 cup sugar 1/2 cup light-color corn syrup 1/2 cup salted mixed nuts or peanuts 1 tablespoon butter 1/2 teaspoon vanilla 1/2 teaspoon baking soda Directions 1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice. 2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave). 3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp). 4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound. To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

2008-11-11T09:53:00.000-08:00

Chocolate Eclair Dessert

36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding - (4 serv size)
2 c nonfat dry milk powder - divided
4 1/4 c water - divided
1 1/2 c light whipped topping - divided
2 t vanilla extract - divided
1 pkg sugar-free instant chocolate pudding - (4 serv size)
1 T chocolate syrup

Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla extract. Mix gently to combine. Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4 cups water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving, spread remaining 1 cup whipped topping evenly over top. Drizzle chocolate syrup evenly over whipped topping. Refrigerate at least 1 hour. Makes 12 servings.

Nutritional information: 179 calories, 3 g fat, 6 g protein, 32 g carbohydrates, 519 mg sodium, 1 g fiber.

Fruit Cake Cookie Recipes

2008-11-05T13:12:00.000-08:00

Coriander & Cumin Rubbed Pork Chops - 4.8g Carbs, 2.1g Fiber, 0.1g Sugar 1/2 tsp salt 1 Tbsp ground cumin 1 Tbsp ground coriander 3 cloves garlic, minced 2 Tbsp olive oil, divided 2 boneless pork loin chops Ground black pepper to taste 1. Mix the salt, cumin, coriander, garlic, and 1 tablespoon olive oil to form a paste. Season the pork chops with salt and pepper, and rub with the paste. 2. Heat the remaining olive oil in a skillet over medium heat, and cook the pork chops about 5 minutes on each side, to an internal temperature of 160 degrees F (70 degrees C). Servings Per Recipe: 2 Nutrition per Serving: 279 Calories, 199 Calories from Fat, 22.1g Total Fat, 4.5g Saturated Fat, 39mg Cholesterol, 615mg Sodium, 315mg Potassium, 4.8g Total Carbs, 2.1g Dietary Fiber, 15.6g Protein, 0.1g Sugars Phoenix Arizona

2008-11-05T03:48:00.000-08:00

Baked Oatmeal 3 cups oatmeal 2-3 chopped apples 2 eggs 1 cup milk 1/2 cup splenda 1/2 cup chopped walnuts or pecans Melt 1-2 tbs butter in bottom of 9x13 baking dish or spray with Pam. (The buuter gives it a great taste) Mix ingredients and pour into baking dish Bake at 350 for about 25-30 minutes. Cut into 6-8 squares.

2008-11-04T03:46:00.000-08:00

Irish Oatmeal Risotto - 22.7g Carb From: http://www.mccanns.ie/pages/r_risotto.html Serves 6-8 2 cups McCann's Steel Cut Irish Oatmeal 3 Tbsp olive oil (or butter) 1/4 cup minced shallots 2 cloves garlic, peeled and minced 5-6 cups hot strong unsalted defatted chicken or beef broth 2 Tbsp minced fresh parsley 1 Tbsp fresh lemon juice 1/2 cup grated Parmesan cheese Salt & pepper to taste pinch saffron for color (optional) Heat olive oil in heavy saucepan over medium high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening. Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of bite left, remove from heat. Stir in parsley, lemon juice, cheese, salt and pepper. Serve hot. Serves 8 Nutrition Information: 1 serving 220 Calories 11.1g Total Fat 2.7g Saturated Fat 0.2g Sodium 22.7g Total Carbohydrate 7.2g Protein

2008-11-03T03:49:00.000-08:00

Oatmeal Crackers Categories: Breads, Kids Yield: 6 servings 1 c Lard 1 c Sugar 1 Egg 1 ts Vanilla flavoring 1/2 ts Lemon flavoring 3 c Quick rolled oats 2 ts Milk 1 1/2 c Flour 1 ts Salt 1 ts Soda Cream shortening and sugar together well, and then add the egg and vanilla. Stir in the oats and milk. Sift together the flour, salt and soda and add the creamed mixture. (You probably will have to use your hands to work in dry ingredients thoroughly!) Shape into rolls, wrap in waxed paper or foil and store in the refrigerator. When ready to bake, slice thinly and bake on greased cookie sheet at 375 degrees until lightly browned.

2008-11-02T14:36:00.001-08:00

Healthy Recipes and Oatmeal Recipes

Carnival of the Recipes is up.

Some of the recipes include:

Healthy Recipes posted at Phoenix Arizona
Wild Herb Stuffed Chicken (with oatmeal) posted at Famous Recipes
Cranberry, Orange & Oatmeal Muffins posted at Famous Recipes
Slow Cooker Pot Luck Oatmeal posted at Slow Cooker Recipes
Low Fat Banana Oatmeal Cookies posted at Recipes

2008-11-02T03:45:00.000-08:00

Rice Cooker Oatmeal Prep: 10 min, Cook: 30 min. 1-1/3 cups old fashioned oats, not quick cooking 2 cups apple juice 3/4 cup water 1/3 cup raisins Spray rice cooker pan rack with nonstick cooking spray.. Add all ingredients and salt to taste. Cover and cook about 20 minutes, or until rice cooker shuts off, stirring once during cooking. Cover and let stand 10 minutes more before serving. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 203, fat 1.9g, 8% calories from fat, cholesterol 0mg, protein 5.6g, carbohydrates 43.5g, fiber 3.5g, sugar 24.6g, sodium 8mg, diet points 4.0. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.7, Bread: 1.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0