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Famous Recipes - Caprese Garlic Bread - TNT



Caprese Garlic Bread
by Two Peas on June 14, 2013

Yield: Serves 8

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

http://www.twopeasandtheirpod.com/caprese-garlic-bread/

~Tamara~

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Famous Recipes - Fresh Meyer lemonade cake



Fresh Meyer lemonade cake

Inspired by Better Homes and Gardens
Serves 12

    1/3 cup organic unsalted butter, softened
    3 whole organic eggs
    2-1/2 cups cake flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1/3 cup white organic sugar
    2 large Meyer lemons, juiced and zested
    1 teaspoon pure vanilla extract
    1-1/4 cups buttermilk or sour milk
    4-5 drops yellow food coloring (optional)
    2 cups store-bought fluffy white frosting
    Fresh lemon slices, as garnish

    Preheat the oven to 350 degrees F. Grease a large 13 x 9-inch baking pan, and set it aside.
    In a large bowl, combine the softened butter, eggs and sugar. With a hand mixer, beat on high until the mixture is smooth.
    Add in the lemon juice, zest, buttermilk, vanilla and food coloring. Mix well until the food coloring is blended into the batter.
    To a separate bowl, add the flour, baking powder, baking soda and salt, and mix well.
    Combine the wet ingredients with the dry ingredients, and mix very well until the batter is nice and smooth with no clumps.
    Pour the cake batter into the greased pan, and bake for 35 minutes or until the center is completely baked.
    Remove the cake from the oven, and allow it to cool completely before frosting.
    Once the cake is cool, spread the frosting over the top, garnish with fresh lemon slices, and serve.

~Tamara~

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Famous Recipes - Baked Fish Creole



 
Baked Fish Creole

32 ounces of tomato juice
1 large green pepper
2 tablespoons of dried vegetable flakes
2 tablespoons of dried onion flakes
several pinches of oregano
a pinch of sweetener
salt, optional
2 pounds of turbot

Cook all of the above ingredients, except the fish, uncovered for about 20 minutes or until the sauce is thickened and the vegetables are soft. Spoon the sauce over the fish and bake at 350ºF., uncovered, for 30 minutes longer. Serves 4

Joseph Mooney




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Famous Recipes - BlondLogic - 7/16/2014 12:32:44 AM





http://sewarjiga.biz/zw/cyprkfgmckcqbenubrpwveofewv.vdydlogllbil

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Famous Recipes - Chocolate Chip Peanut Butter Caramel Pecan Cookies



Chocolate Chip Peanut Butter Caramel Pecan Cookies

added by Cathi Mims
When a friend was describing what the perfect cookie would be if it existed, I decided to create a recipe to give her as a Christmas present. The following recipe is what I came up with and was a huge hit with her and her family.

makes 2 dozen cookies

1/2 c butter, softened
1 c plus 1 tsp sugar, divided
1 c light brown sugar, tightly packed
2 eggs
2 tsp vanilla extract
2 1/4 c all purpose flour
3/4 c baking cocoa
1 tsp baking soda
1 c chopped pecans, divided by 1/2 cup
1 pkg 13 oz package Rolo candies (chocolate coated caramel)
1 c peanut butter
1/2 c semi-sweet mini chocolate chips

1. Preheat over to 375 degrees.
2. In large mixing bowl, cream butter, peanut butter, 1 cup sugar and brown sugar until well blended. Beat in eggs and vanilla. Combine flour, cocoa and baking soda in a separate bowl; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans and mini chocolate chips.
3. Shape dough by tablespoonfuls around each Rolo. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway into pecan mixture
4. Place cookie nut side up on ungreased baking sheets. Bake for 7-10 minutes or until top is slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.

~Tamara~

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Famous Recipes - Chicken Pasta Recipes - Cajun Chicken Pasta



Cajun Chicken Pasta
By Diana Rattray

Thanks to Janet for sharing this Cajun chicken and pasta recipe. Serve this tasty pasta and chicken dish with fresh sliced tomatoes or a tossed salad and crusty bread.
Yield: Serves 4

    3/4 pound rotini pasta, cooked according to pkg
    2 tablespoons butter
    2 to 3 skinless boneless chicken breast halves, sliced 1/2" thick
    3 cloves garlic, minced
    1 bunch green onions, about 6, chopped
    1 1/2 to 2 tablespoons Cajun seasoning, or to taste
    1 scant teaspoon freshly ground black pepper
    1 scant teaspoon ground red pepper (cayenne)
    8 ounces heavy cream
    1 green bell pepper, julienned
    1 red bell pepper, julienned
    8 ounces fresh mushrooms, quartered
    1/2 cup parmesan cheese, grated

Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.

~Tamara~

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Famous Recipes - Chicken Pasta Recipes - Chicken Spaghetti Supper



Chicken Spaghetti Supper

Instead of chicken breasts, try cut-up chicken or even browned turkey in her main dish. it's also interesting to try different types of pasta or to substitute rice for the spaghetti.—Carolene Esayenko, Calgary, Alberta

    6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips
    3 tablespoons canola oil, divided
    1/2 cup julienned green pepper
    1/2 cup sliced onion
    2 garlic cloves, minced
    1 can (14-1/2 ounces) Italian diced tomatoes, undrained
    1 can (8 ounces) tomato sauce
    1 jar (4-1/2 ounces) sliced mushrooms, drained
    1 teaspoon Italian seasoning
    1 teaspoon salt
    1/2 teaspoon dried oregano
    1/4 teaspoon pepper
    4 to 6 cups cooked spaghetti

    In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm;
    In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti. Yield: 4-6 servings.

Originally published as Chicken Spaghetti Supper in Country Woman January/February 1998, p37

~Tamara~

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Famous Recipes - Grilled Alaskan Salmon With Barbecue Sauce



Healthy Summer Dinner Idea: Grilled Alaskan Salmon With Barbecue Sauce

This recipe—courtesy of Isaiah Phillips, executive chef of Waterfalls Resort (a premier fishing lodge in Ketchikan, Alaska)—is just 261 calories per serving, with 23 grams protein and 16 grams fat.

Waterfall Resort's Grilled Salmon With Alyeska Barbecue Sauce

Salmon
1 whole salmon fillet with pin bones removed
1 sheet foil (large enough to cover bottom of fish)

Alyeska Barbecue Sauce
1 cup mayonnaise
1 clove garlic, minced
1/2 tsp. brown sugar
2 tbsp. ketchup
1/2 cup distilled vinegar
1 green pepper, minced
1 pimiento, minced
1 onion, minced
1 tbsp. horseradish
1 tbsp. parsley, chopped
1/8 tsp. cayenne
1 tsp. salt
1 tsp. ground pepper

Preheat grill. In mixing bowl, combine all ingredients for barbecue sauce. Put foil on grill; place salmon skin-side down on foil. Pour barbecue sauce over fish. Cook until center of fish starts to separate. Remove from grill and serve family-style.

http://www.glamour.com/health-fitness/blogs/vitamin-g/2014/07/grilled-salmon-recipe.html

~Tamara~


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Famous Recipes - Paula Deen's Best Ever Southern Fried Chicken



Paula Deen's Best Ever Southern Fried Chicken

Servings:4
Difficulty: Easy
Cook Time: 30-60 min

Check out "Paula Deen's Southern Cooking Bible", excerpted below.

In my book, a well-fried chicken is among life's greatest accomplishments, and I can truthfully claim that I wouldn't be where I am without the fried chicken recipe I'm sharing with y'all here. You could say I am practically made of Southern fried chicken, certainly I grew up eating and cooking it. I use some hot sauce to season the crust, and I love to fry in shortening, which gives the crust a particularly crunchy texture. But I don't see the need for any other tricks and frills with a skillet of fried chicken: some things in life cannot be improved upon.

3 large eggs
2 cups self-rising flour
black pepper and salt
1 whole chicken (1 to 21/2 pounds), rinsed, patted dry, and cut into 8 pieces
solid vegetable shortening, for deep-frying

In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour and 1 teaspoon black pepper. Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture.

In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350°F on a deep fry thermometer; you'll want a depth of 2 inches. Add the chicken and cook until browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And just like that, you've got yourself the best ever Southern fried chicken.

Taking The Temperature
Be extra careful when using a deep fry thermometer. And make sure it doesn't have any moisture on it that can make the oil spatter. Insert it into the melted shortening, angling it away from the bottom of the pan so you get an accurate read on the temperature of the oil not the bottom of the pan!

From PAULA DEEN'S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen. Reprinted by permission of Simon & Schuster, Inc, NY.



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Famous Recipes - Federal Donuts' Fried Chicken and Sauce



Federal Donuts' Fried Chicken and Sauce
Fry It Up

Servings:4
Difficulty: Moderate
Cook Time: 30-60 min

Philly sweets shop Federal Donuts' most popular dish is their fried chicken and donuts. Check out their famous fried chicken recipe below and learn more about how they're putting their leftovers to work to give back to the community. The shop is raising funds on Kickstarter for a philanthropic chicken soup restaurant whose proceeds would go to Broad Street Hospitality Collaborative to feed Philadelphia's hungry. Get more information on the project here.

For the Chicken:
1 whole chicken, cut into 8 pieces
Kosher salt for seasoning, plus 1 tablespoon
Vegetable or canola oil for frying
2 cups cornstarch
1 cup all-purpose flour
1 and 3/4 cups water

For the Sauce:
1/4 cup chili-garlic sauce, such as Huy Fong brand
1/4 cup soy sauce
3/4 cup kecap manis (Malaysian sweet soy sauce, available at Asian grocers or online)
3 Tbsp. apple cider vinegar
Cake donuts and Asian pickles, for serving

Salt the Chicken: The night before cooking the chicken, liberally season the pieces with kosher salt and arrange in a single layer on a rimmed baking sheet. Refrigerate overnight, loosely covered with parchment paper.

Make the Sauce: In a small bowl, combine the chili-garlic sauce, soy sauce, kecap manis, and vinegar.

Fry the Chicken: Fill a large (at least 8-quart) pot halfway with oil and heat to 300 degrees F. Set a baking rack on top of a rimmed baking sheet and set aside. In a large bowl, whisk together the cornstarch and flour and 1 tablespoon salt, then whisk in 1 and 3/4 cups water to make a crepelike batter, adding water by the tablespoonful if the batter feels too thick. Dip the chicken pieces into the batter, shaking off the excess, and fry in batches until the chicken is golden, 12 to 13 minutes.

Twice-Fry the Chicken: Drain the chicken on the prepared rack and increase the oil temperature to 350 degrees F. Fry the chicken until it is crisp and the color deepens, an additional 5 minutes. Let the chicken cool for 2 to 3 minutes on the rack, then coat the chicken liberally with the sauce (or serve with the sauce on the side.) Serve with cake donuts and pickles.

From page 151 of "Fried and True: More than 50 Recipes for America's Best Chicken and Sides" by Lee Brian Schrager and Adeena Sussman; Clarkson Potter. Recipe by Michael Solomonov.

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All my groups but one welcome Lurkers as I require in my All Burgers N Poultry Recipes group that you  post at
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