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*~Tamara~* | 1 Dec 20:51
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Famous Recipes - Chicken & Green Chile Soup With Tamale Dumplings

Chicken & Green Chile Soup With Tamale Dumplings 

Soup: 
2 Poblano Chiles, roasted, peeled and chopped 
2 teasp. canola oil 
1 onion, chopped 
1 red bell pepper, seeded and diced 
1 carrot, chopped 
6 scallions, finely sliced (3/4 cup) 
3 cloves garlic, very finely chopped 
5 cups chicken broth 
2 ripe tomatoes, peeled, seeded and chopped, or 1 cup
canned tomatoes, drained and chopped 
5 tomatillos, husked, rinsed and diced (optional) 
1 T. chopped fresh basil 
1 cup shredded cooked chicken 
salt and freshly ground black pepper 

Dumplings: 
2 T. canola oil 
1/2 teasp salt 
1/2 ground cumin 
1/2 c masa harina 
1/2 teasp pure ground chile powder 
1 large egg 
1 large egg white 
1/4 cup cooked fresh corn kernels or frozen, thawed 

Soup:
Heat oil over medium heat. Add onions, bell peppers,
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*~Tamara~* | 1 Dec 20:48
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Famous Recipes - Chicken Curry Soup

Chicken Curry Soup 

1/2 pound boneless, skinless chicken thighs, cut into
bite-size cubes 
2 tablespoons olive oil 
1/3 cup finely diced shallots 
1/3 cup finely diced celery 
1/3 cup finely diced carrot 
1/4 cup dark brown sugar, packed 
1 teaspoon curry powder 
1/2 teaspoon ground turmeric 
1/2 teaspoon dried tarragon 
1/4 teaspoon cayenne pepper 
2 bananas, sliced 
2 cups tomato sauce 
6 cups chicken stock 
1 teaspoon cornstarch 
Salt 

Brown the chicken in a stock pot with the oil over
medium-high heat, about 5 minutes. Add the shallots,
celery, carrot, sugar, curry powder, turmeric,
tarragon, cayenne pepper and bananas. Cook until the
vegetables are tender and the bananas are soft, about
10 minutes. Add the tomato sauce and chicken stock.
Bring to a boil and simmer until the chicken is cooked
and the flavors have melded, 30 minutes. Combine the
cornstarch with a little water and add it to the soup.
Simmer the soup to thicken slightly, another 2 to 3
minutes, and add salt to taste. Serve hot.
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*~Tamara~* | 1 Dec 04:09
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Famous Recipes - Herbed Chicken Piccata

Herbed Chicken Piccata

2 tablespoons dry bread crumbs 
1 teaspoon dried basil 
1 teaspoon grated lemon rind 
1/8 teaspoon pepper 
2 cloves garlic mined
16 ounces boned and skinned chicken breast halves 
Cooking spray 
1 teaspoon margarine 
8 thin slices lemon
1/4 cup low-salt chicken broth 
2 tablespoons fresh parsley chopped
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set
aside.

Place chicken between 2 sheets of heavy-duty plastic
wrap; flatten to 1/4 inch thickness, using a meat
mallet or rolling pin. Lightly coat both sides of
chicken with cooking spray; dredge chicken in bread
crumb mixture.

Melt margarine in a large nonstick skillet coated with
cooking spray over medium-high heat. Add chicken; cook
4 minutes on each side or until done. Remove chicken
from skillet. Set aside; keep warm. Add lemon slices
to skillet; saute 30 seconds. Add broth, parsley, and
lemon juice; cook 1 minute. Spoon sauce over chicken.
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*~Tamara~* | 1 Dec 20:46
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Famous Recipes - Caribbean Style Vegetable Stew

Caribbean Style Vegetable Stew 

1 large purple potato cooked until tender, then cubed 
1/4 cup vegetable oil 
1 red onion, chopped 
3 cloves garlic, chopped fine 
3 tablespoons fresh chopped ginger 
2 tablespoons red curry paste or substitute a high
quality curry powder 
1 small habanero pepper 
2 bay leaves 
3/4 cup diced red pepper 
3/4 cup diced yellow pepper 
3/4 cup diced zucchini 
3/4 cup diced yellow squash 
1 cup diced fresh pineapple 
1 cup coconut milk 
2 tablespoons chopped fresh cilantro 
Salt and pepper 

In a saucepot, heat oil over medium-high heat. Add red
onion, garlic and ginger, stirring continuously so as
not to burn. After 2 minutes add the curry paste,
habanero and bay leaves until well incorporated. Add
peppers and stir again cooking for 2 minutes. Add
zucchini and squash and cook for another 2 minutes.
The mixture should be well coated at this point. If it
starts to burn, lower the heat and add a little water
to stop the burning on the bottom of the pan. Add the
coconut milk and cilantro. Salt and pepper to taste.
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*~Tamara~* | 1 Dec 20:43
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Famous Recipes - Brazilian Black Bean Soup

Brazilian Black Bean Soup 

Make this soup as feisty as you like; it's easy to
temper the heat by adjusting the amount of chiles. A
topping of cheese or sour cream & a float of rum help
soothe the fire of the brew. Serve as a first course
or as a luncheon or light supper entree. 

2 cups dried black beans 
8 cups water 
3/4 pound cooked ham -- diced 
1 ham bone -- if desired 
4 cloves garlic -- minced 
2 teaspoons salt -- or to taste 
1/2 cup onion -- diced 
2 whole cloves 
1/2 teaspoon ground cumin -- or to taste 
1 tablespoon New Mexico hot red chile -- crushed 
1 lime -- juice of 
1/4 cup dark rum 
4 green onions -- finely chopped 
1/2 cup Monterey jack cheese -- shredded 
sour cream -- for garnish 
lime wedges -- if desired 

Sort & rinse beans, then soak overnight in water to
cover. (Or place in a large saucepan & add water to
cover; bring to a boil. Remove from heat, cover & let
stand 1 hour. Simmer 1 1/2 hours, then proceed with
recipe.) Drain beans; place in a large saucepan & add
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*~Tamara~* | 1 Dec 04:32
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Famous Recipes - Chicken Soup with Herbed Dumplings

Chicken Soup with Herbed Dumplings

For the dumplings:
2 Tbsp finely chopped shallots 
3/4 cup finely chopped parsley 
1/2 tsps dried Italian seasoning 
2 Tbsp finely grated parmesan cheese 
3/4 cup milk 
3 Tbsp butter 
1/4 cup yellow corn meal 
2 cups all purpose flour 
1 Tbsp baking powder 
3/4 tsp salt 
1/4 cup club soda

For the soup:
3 boneless chicken breasts 
2 quarts chicken stock 
1/2 cup diced carrots 
1 medium onion, diced 
2 celery stalks, thinly sliced 
1 sprig fresh thyme 
1 clove garlic, minced 
1 bay leaf 
2 Tbsp butter 
1 cup diced white button mushrooms 
1/2 cup frozen green peas 
salt and fresh ground pepper to taste 

In a small saucepan, heat milk and butter until butter
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*~Tamara~* | 1 Dec 04:40
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Famous Recipes - Ancho Vegetable Stew

Ancho Vegetable Stew
From: Adapted from Vegetarian Times' Low Fat & Fast
Mexican

3 dried ancho chiles -- seeded 
1 cup simmering water 
1 tbsp canola oil 
1 lg yellow onion -- diced* 
1 red bell pepper -- seeded & diced 
1 med zucchini -- diced 
2 lg cloves garlic -- minced 
1 14 oz can stewed tomatoes -- undrained 
4 cups water 
1 lg potato -- peeled & diced 
1 11 oz can corn kernels -- drained 
1 tbsp dried parsley 
2 tsp dried oregano -
1 1/2 tsp ground cumin 
1 tsp salt 
1/4 cup tomato paste 

Add the chiles to an ungreased skillet. Cook over
medium heat until lightly toasted, about 2 minutes,
occasionally shaking the pan and turning the chiles as
they cook. Remove from the heat. In a large mixing
bowl, cover the chiles with simmering water. Place a
lid or plate over the chiles to keep them from
floating, and soak for 20 minutes. 

Add the chiles and about 1/2 cup of the soaking liquid
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*~Tamara~* | 1 Dec 04:15
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Famous Recipes - Curried Corn and Shrimp Soup

Curried Corn and Shrimp Soup
from Sunset, Sept 1992

2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp	curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth,
apples, onion, and curry. Cover and bring to a boil,
then simmer until apples mash easily (about 30 min).
Let cool, then cover and chill until cold, at least 3
hours or up to a day. Smoothly puree mixture in a
blender or food processor.

Cut a few thin slivers from bell pepper and set aside;
dice remaining pepper and put into a tureen with apple
puree, buttermilk, lime juice, 1 1/4 cups of corn and
minced cilantro. Ladle soup into bowls and top with
shrimp, remaining corn, bell pepper strips, and
cilantro sprigs.

http://groups.yahoo.com/group/tamaras_recipe_haven/
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*~Tamara~* | 1 Dec 20:41
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Famous Recipes - Black-Eyed Pea Soup

Black-Eyed Pea Soup 

2 Tablespoons olive oil 
2 cups finely chopped onions  
2 stalks finely chopped celery  
1 Tablespoon minced garlic 
2 15 ounce cans black-eyed peas, drained 
2 1/2 cups low-salt chicken broth 
1 8 ounce cans tomato sauce  
2 1/2 teaspoons dried oregano 
1 Large pinch of cayenne pepper 
1 teaspoon red wine vinegar 

Freshly grated Parmesan cheese 

Heat olive oil in heavy large pot over medium heat.
Add onions and sauté until onions are golden and
tender, about 8 minutes. Add Celery and garlic, cook a
few more minutes to sweat the celery. Add black-eyed
peas, chicken broth, tomato sauce, oregano and cayenne
pepper and bring to simmer. Simmer 15 minutes to blend
flavors. Mix in vinegar. Season to taste with salt and
pepper. (Can be prepared up to 1 day ahead. Cover and
refrigerate. Bring to simmer before serving.) 

Ladle soup into bowls. Sprinkle with Parmesan cheese
and serve. 

Makes 4 servings.
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*~Tamara~* | 3 Dec 06:18
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Famous Recipes - Berries & Cream Cake Roll

Berries & Cream Cake Roll

1 cup all purpose flour
1/2 cup sugar
2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
6 Tbs butter, melted
1/4 cup molasses
1 egg
powdered sugar
1 cup heavy cream
1 tsp vanilla extract
2 cups blueberries (or any berry)

Preheat oven to 350 degrees. Grease a 15 1/2 by 10 1/2
jelly roll pan; line with waxed paper. Grease waxed
paper and dust pan with flour. In large bowl, combine
flour, sugar, ginger, baking soda, baking powder,
cinnamon, salt and nutmeg. In medium bowl, with wire
whisk, beat melted butter, molasses, egg and 1/3 cup
hot tap water. 

Whisk molasses mixture into dry ingredients just until
smooth. Spread batter evenly in pan. Bake cake 15
minutes or until top springs back when touched with
fingertips. Sprinkle clean cloth towel with powdered
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Gmane