France - Daube de Boeuf a la Provencale

  1/4 lb. salt pork

  1 1/2 lb. beef boneless chuck, tip or round

  1 cup dry red wine

  1/2 cup water

  2 cloves garlic, chopped

  1/2 teaspoon salt

  1/2 teaspoon dried thyme leaves

  1/4 teaspoon dried rosemary leaves, crushed

  1/4 teaspoon pepper

  1 bay leaf

  6 medium carrots, cut into 1-inch pieces

  2 medium onions, cut into fourths

  1/2 cup pitted ripe olives

  Minced parsley

  French bread

  Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef

  into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until

  crisp; remove with slotted spoon. Drain on paper towels. cook and stir

  beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,

  water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to

  boiling; reduce heat. Cover and simmer 1 hour.

  Stir in salt pork, carrots, onions and olives. Cover and simmer until

  beef and vegetables are tender, about 40 minutes. Remove bay leaf.

  Sprinkle with parsley. Serve in bowls with French bread for dipping.

  France - Daube de Boeuf a la Provencale

http://www.worldfamousrecipes.org/

Germany - Neujahrspretzel


  2 cups milk
2 eggs
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
Water
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour


  Heat milk and butter until very warm (120-130 degrees F.).
Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into
warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
Beat for an additional 2 minutes. Add enough flour to form a
soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let
rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches
long and 1 1/2 inches in diameter. Cross the ends leaving a
large loop in the center. Flip loop back onto crossed ends to
form a pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more. Bake
at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool on wire racks. Mix powdered sugar, water and vanilla to
form a thin icing. Spread icing on pretzels and sprinkle with
chopped almonds. Makes 2 large pretzels.

http://www.worldfamousrecipes.com/

New York is one of the top cities in the world when it comes to diverse culture
and cosmopolitan cooking venues. Millions flock here each and every year to
experience the culinary delights that the wide array of restaurants have to
offer. When it comes to building your career in cooking, or even learning to
cook a new kind of food, the cooking classes in New York cannot be beaten.
Two of the best cooking schools in the area are Home Cooking and The Wooden
Spoon;
Home Cooking - One of the top home cooking classes in New York. Here you will
find a number of different options for your cooking lessons, including right
from your own home, or even hosted cooking parties. These cooking classes are
great for those who wish to learn cooking in groups. They provide a wide range
of menus in everything from Japanese to healthy eating courses.
The Wooden Spoon - This cooking school offers basic to intermediate classes in a
range of areas. These are private cooking sessions that last over two hours. At
the end you will be able to prepare a quality meal. The best part about these
cooking classes is that the class sizes are very small and you will have more
time with your tutor. These classes are best for those who are prepared to
supply their own ingredients.
These are just two of the options and there are many more cooking classes in New
York. For example, those looking for experience in the restaurant field might
want to gain experience in a working restaurant, such as the popular CamaJe.
Whatever it is that you need, you are guaranteed to find what you are looking
for!

http://groups.yahoo.com/group/arcook/


http://www.worldfamousrecipes.com/

Ginger-Beef Stir-Fry
Makes: 4 servings

8  ounces beef top round steak
1/2  cup reduced-sodium beef broth
3  tablespoons reduced-sodium soy sauce
2 1/2  teaspoons cornstarch
1  teaspoon sugar
1  teaspoon grated fresh ginger
   Nonstick cooking spray
1 1/4  pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3
cups), or 3 cups small broccoli florets
1 1/2  cups sliced fresh mushrooms
4  green onions, bias-sliced into 2-inch lengths (1/2 cup)
1  tablespoon cooking oil
2  cups hot cooked brown rice

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly
slice beef across the grain into bite-size strips. Set aside. For the sauce, in
a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and
ginger; set aside.

Lightly coat an unheated wok or large skillet with nonstick cooking spray.
Preheat over medium-high heat. Add asparagus, mushrooms, and green onions.
Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from
wok or skillet.

Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes
or until brown. Push the beef from center of the wok or skillet. Stir sauce. Add
sauce to center of wok or skillet. Cook and stir until thickened and bubbly.

Return vegetables to wok or skillet. Stir all ingredients together to coat with
sauce; heat through. Serve immediately over hot cooked brown rice.

http://groups.yahoo.com/group/tamaras_recipe_haven/
Tired of "what's for dinner?"...come see us

Absolutely Incredible Blueberry Pound Cake
Yield: 16 servings

2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on
medium speed until well blended (about 5 minutes). Add eggs and egg white, one
at a time, beating well after each addition. In a separate small bowl, combine 2
tablespoons flour and blueberries and toss well. Mix remaining flour, baking
powder, baking soda, and salt separately and add to prepared batter alternately
with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture
and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray.
Bake at 350 degrees until a toothpick inserted in center comes out clean, about
1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine
powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a
serrated knife and serve.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

Taco Lover's Pasta Sauce

8  ounces lean ground beef
1  large onion, chopped
1  medium green, red, or yellow sweet pepper, seeded and chopped
2  cloves garlic, minced
1  15-ounce can tomato sauce
1  14 1/2-ounce can diced tomatoes, undrained
1 1/2  teaspoons chili powder
1/4  teaspoon ground cumin
   Salt and black pepper
10  ounces whole wheat or regular dried pasta
2  tablespoons snipped fresh cilantro
1/2  cup shredded Monterey Jack or cheddar cheese

In a large saucepan cook beef, onion, sweet pepper, and garlic over medium heat
until beef is browned. Drain off fat. Stir in tomato sauce, undrained tomatoes,
chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for
10 to 15 minutes or until desired consistency, stirring occasionally. Season to
taste with salt and black pepper.

Meanwhile, cook pasta according to package directions; drain. Just before
serving, stir cilantro into sauce. Serve over hot cooked pasta. Sprinkle with
cheese.

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All recipes using ground beef or turkey

Turkey Noodle Soup Mix
This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight container.

Attach this to the Jar

Turkey Noodle Soup

1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the
carrots, celery, and onion and bring to a boil. Cover the soup and reduce the
heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the
turkey and simmer an additional 5 minutes.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
For gifts in jars, homemade mixes & Bisquick recipes

Provencal Omelet

Nonstick cooking spray
2  cups sliced fresh mushrooms
3  tablespoons sliced green onion
1  clove garlic, minced
1  cup refrigerated or frozen egg product, thawed, or 4 eggs
1/4  teaspoon herbes de Provence or dried thyme or basil, crushed
1/8  teaspoon salt
  Dash ground black pepper
1  teaspoon olive oil
1/4  cup shredded part-skim mozzarella cheese (1 ounce)
1  tablespoon finely shredded Asiago or Parmesan cheese
1  medium plum tomato, chopped
  Snipped fresh parsley (optional)

1. Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with
nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green
onion, and garlic to skillet; cook until tender; stirring frequently. Remove
mushroom mixture from skillet using a slotted spoon; set aside. If necessary,
pour liquid out of skillet; carefully wipe out skillet.

2. In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and
pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of
the oil to clean skillet. Preheat skillet over medium heat.

3. Pour half of the egg mixture into prepared skillet. Cook, without stirring,
about 1 minute or until egg mixture begins to set. Run a spatula around edge of
skillet, lifting egg mixture so uncooked portion flows underneath.

4. Continue cooking and lifting edges until egg mixture is set but is still
glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of
the mushroom mixture. Continue cooking until cheese just begins to melt. Using
the spatula, lift and fold an edge of the omelet partially over filling.
Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg
mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan
cheese, tomato, and, if desired, parsley.

Makes 2 servings.

http://groups.yahoo.com/group/breakfast-n-brunch/
Is breakfast your favorite meal?

Chocolate Ice Cream
6 servings

3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream

In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar.
Heat over medium heat, stirring to dissolve sugar. Meanwhile, in a mixing bowl,
whish together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk
until smooth. Gradually whisk the hot milk into egg yolk mixture then return to
pan. Cook over medium heat whisking constantly until mixture thickens (about 3
minutes). Remove from heat, add chocolate and stir until melted. Stir in coffee
liqueur and vanilla. Transfer custard to large clean bowl and place a piece of
wax paper directly over surface. Cool completely. Add marshmallow fluff and mix
with a whisk until smooth as possible (the lumps will break down during freezing
process). Chill until cold. Pour into canister of an ice cream maker and freeze
according to manufacturer's directions.

Nutrition Facts
Amount Per Serving: Calories 397 - Calories from Fat 70
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g,
Cholesterol 77mg, Sodium 177mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars
0g, Protein 8g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 2
units

http://groups.yahoo.com/group/Chocolate-Express/
Love chocolate? Join this great new group!

Pure Chocolate Cupcakes

Chocolate cupcakes:
3 ounces unsweetened chocolate, finely chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup coffee, at room temperature

Chocolate ganache filling and drizzle:
3/4 cup heavy cream
2 tablespoons unsalted butter, cut into 2 pieces
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Topping:
2 1/2 cups cold heavy cream
1/2 cup confectioners' sugar, sifted
2 tablespoons unsweetened Dutch-processed cocoa powder, sifted
1 teaspoon vanilla extract

1. Make cupcakes: Position a rack in center of oven and preheat oven to 350°F.
Line 12 muffin tin openings with paper liners.

2. Melt unsweetened chocolate in a double boiler over hot but not simmering
water, stirring it frequently until it is melted and smooth. Remove from over
water and set aside to cool slightly.

3. Sift together flour, baking powder, baking soda, and salt.

4. In bowl of an electric mixer, using paddle attachment, beat butter and brown
sugar until light and creamy. Mix in melted chocolate. Beat in eggs one at a
time. Add vanilla and continue beating until color lightens slightly, about 1
minute. Mix in sour cream. Mix in half of flour mixture, then coffee. Finally,
mix in remaining flour mixture.

5. Fill each paper liner with batter to just below the top of paper liner, about
6 tablespoons. Bake about 20 minutes or until a toothpick inserted in center
comes out clean. Cool cupcakes for 10 minutes in pan set on a wire rack. Use a
small knife to loosen any tops that might stick to top of pan. Invert cupcakes
onto wire rack to cool completely.

6. Make filling and drizzle: Place semisweet chocolate in a medium bowl. Set
aside.

7. Heat cream and butter until cream just comes to a boil and butter melts. Pour
hot cream mixture over chopped chocolate. Using a wire whisk, blend ingredients
together until chocolate has melted. Stir in vanilla.

8. Fill cupcakes: Set aside 1/2 cup of filling mixture (for whipping with
topping) in a medium bowl to cool to room temperature. Set aside 3 tablespoons
of filling mixture to use for drizzle.

9. Cut a cone-shaped piece, about 11/4" across and 1" deep, out of center of top
of each cupcake. Spoon remaining filling into each hole, a scant 1 1/2
tablespoons. Replace cone-shaped pieces. Some of filling may spread over middle
of cupcake when top is replaced. Refrigerate filled cupcakes to firm filling,
about 30 minutes.

10. Make topping: In a large chilled bowl whip cream, confectioners' sugar,
cocoa powder, and vanilla until firm peaks form when beaters are lifted.

11. Whisk about 1 cup of whipped cream into reserved 1/2 cup of room temperature
chocolate filling until no white streaks remain. Using a rubber spatula, fold
chocolate mixture into whipped cream.

12. Using a rubber spatula, scrape chocolate cream into a pastry bag fitted with
a medium star tip (such as Ateco #5) and swirl top of each cupcake with
chocolate cream, about 1/3 cup per cupcake.

13. Using a fork and reserved 3 tablespoons of chocolate filling, drizzle thin
lines of chocolate over swirls of chocolate cream. Serve immediately or
refrigerate and serve cold.

http://groups.yahoo.com/group/Chocolate-Express/
Love chocolate? For anything & everything chocolate!

_______________________________________

Lime Sorbet

4 or 5 limes (about 2 1/2 in. wide), rinsed
1 cup sugar
2 tablespoons orange-flavor liqueur (optional)

1. With a vegetable peeler, pare green part of peel from four limes. Put
peel and sugar in a food processor and whirl until peel is very finely
chopped.

2. Cut limes in half; ream enough juice to make 1 cup. Add to sugar
mixture and whirl until sugar is melted. Cover mixture and chill until
cold, about 45 minutes.

3. Pour lime-sugar mixture through a fine strainer into an ice cream
maker (1-qt. or larger capacity), then pour 3 cups ice water through
strainer into maker; add orange-flavor liqueur. Freeze according to
manufacturer's directions until dasher is hard to turn or machine stops,
about 25 minutes.

4. Serve softly frozen, or cover and freeze to store longer. If frozen
hard, let stand at room temperature until soft enough to scoop, 10 to 20
minutes. If desired, cut one lime into thin slices (discard ends) and
garnish portions with slices. Yield:  Makes about 1 quart.



[Non-text portions of this message have been removed]

Meat Loaf Burgers with Caramelized Onions

Onions:
1 teaspoon olive oil
4 1/2 cups vertically sliced red onion (about 2 medium onions)
1/4 teaspoon salt
1 tablespoon sugar
2 tablespoons balsamic vinegar

Burgers:
Cooking spray
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 cup crushed whole wheat crackers (about 20 crackers)
1/3 cup ketchup, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pound ground sirloin
1 large egg
12 (1 1/4-ounce) slices rye bread, toasted

Prepare grill or broiler.

To prepare onions, heat olive oil in a large nonstick skillet over
medium-high heat. Add onion and 1/4 teaspoon salt; sauté 12 minutes or
until golden brown. Stir in sugar and vinegar; cook 30 seconds. Remove
from pan.

To prepare burgers, heat pan coated with cooking spray over medium-high
heat. Add bell pepper and celery; sauté 3 minutes or until tender.

Combine the bell pepper mixture, crackers, 1/4 cup ketchup, thyme, 1/4
teaspoon salt, beef, and egg in a large bowl. Divide mixture into 6
equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack or broiler pan coated with cooking spray;
cook 5 minutes. Carefully turn patties over; brush with remaining
ketchup. Cook 5 minutes or until done.

Place 1 patty on each of 6 bread slices. Top each patty with 1/4 cup
onion mixture and 1 bread slice. Yield:  6 servings.



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Beef Lombardi

1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs

Cook ground beef in a large skillet over medium heat 5 to 6 minutes,
stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add
tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream
until blended.

Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking
dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350F for 35 minutes. Uncover
casserole, and bake 5 more minutes. Garnish, if desired. Yield: 6
servings.



[Non-text portions of this message have been removed]

_______________________________________

Jamaican Banana Bread

Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking spray;
set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add
1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine
banana and next 5 ingredients (banana through vanilla); stir well. Add
flour mixture to creamed mixture alternately with banana mixture,
beginning and ending with flour mixture; mix after each addition. Stir
in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375F for 50 to 60 minutes or
until toothpick inserted in center comes out clean. Let cool in pan 10
minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum
in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove
from heat. Stir in 2 tablespoons each pecans and coconut; spoon over
loaf. Yield:  16 servings.



[Non-text portions of this message have been removed]

Welcome back Jim,

Hope you are feeling better and all is well.

Bill Austin  bill@... http://www.azhttp.com/
Vice President of Business Development, AZhttp, Inc.
LinkedIn Profile:  http://www.linkedin.com/in/billaustin
(480) 998-0246


   _____

From: world-famous-recipes@yahoogroups.com
[mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal
Subject: Famous Recipes - New York-Style Cheesecake


.

<http://geo.yahoo.com/serv?s=97359714/grpId=14146964/grpspId=1705041695/msgI
d=16415/stime=1246467380/nc1=1/nc2=2/nc3=3>




[Non-text portions of this message have been removed]

Alfajores with Dulce de Leche

12 Tbs (180 ml) butter
1 cup (250 ml) sugar
1 egg
2 egg yolks
2 Tbs (30 ml) cognac
2 1/2 cups (625 ml) cornstarch (cornflour)
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking powder
Zest of 1/2 lemon
Dulce de leche* (recipe below)
Powdered (confectioner's) sugar for dusting

* Dulce de leche is becoming more widely available in US supermarkets, and can
be found in any good Hispanic market.

Cream the butter and sugar together. Add the remaining ingredients except the
dulce de leche and powdered sugar and mix well. Turn onto a floured work surface
and knead until the dough is smooth. Let the dough rest for 15 minutes. Roll the
dough out to a thickness of about 1/4 inch (5 mm) and cut into 2 inch (5 cm)
rounds. Place on a greased cookie sheet and bake in a preheated 300F (150C) oven
for 20 minutes. When cool, spread some dulce de leche on the bottom of half the
cookies and make a sandwich with the remaining cookies. Dust liberally with
powdered sugar. Makes about 12 cookie sandwiches.

Dulce de Leche

Note: The manufacturers of canned condensed milk warn against boiling the cans
due to the danger of explosion. Although thousands of home cooks ignore this
advice every day, you should be aware that the danger exists. To reduce the
possibility of a mishap if you decide to follow this recipe, be sure that the
can is totally immersed at all times, adding more water to the pot as needed.

1 can (any size) sweetened condensed milk

Place the unopened can in a saucepan with enough water to cover the can by at
least 2 inches (5 cm). Bring the water to a boil over moderate heat. Reduce the
heat and simmer for 3 hours, adding more water as necessary. Refrigerate for at
least 4 hours before opening the can.

[Non-text portions of this message have been removed]

Steak and Vegetable Kebabs

1/2 cup dry sherry
1/2 cup olive oil
2 tablespoons grated orange rind
1/2 cup fresh orange juice
1/4 cup soy sauce
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper (optional)
1 1/2 pounds rib-eye steak, cut into 1-inch cubes
1 small red onion, cut into 1 1/2-inch pieces
1 medium-size yellow bell pepper, cut into 1/2- to 3/4-inch pieces
2 small zucchini, cut into 8 slices
Mixed salad greens

Whisk together first 7 ingredients, and, if desired, crushed red pepper.
Remove and reserve 3/4 cup marinade. Pour remaining marinade into a
shallow dish or large zip-top plastic freezer bag; add steak. Cover or
seal, and chill 2 hours. Add onion and next 2 ingredients; toss to coat,
cover or seal, and chill 20 minutes.

Remove steak and vegetables from marinade, discarding marinade. Thread
steak and vegetables, separately, onto 6 to 8 (12-inch) metal skewers.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 10
to 12 minutes or until done. Serve over mixed salad greens with reserved
3/4 cup marinade. Yield:  Makes 4 servings.



[Non-text portions of this message have been removed]

I must have missed something.  "on the mend" from what?  Is he OK?    Chuck.

--- On Sat, 6/27/09, Honey <honey25908@...> wrote:


From: Honey <honey25908@...>
Subject: Famous Recipes - Hi retired postal thanks for responding!
To: world-famous-recipes@yahoogroups.com
Date: Saturday, June 27, 2009, 6:48 PM



Glad to hear you are on the mend!

Honey25908


     


------------------------------------

http://www.worldfamousrecipes.org/
http://www.azhttp.com/
http://www.worldfamousrecipes.com/
http://slow-cooker-recipes.blogspot.com/

http://groups.yahoo.com/group/chicken-recipes-mailing-list/
http://groups.yahoo.com/group/world-famous-recipes/
http://groups.yahoo.com/group/free-recipes/
http://groups.yahoo.com/group/famous-quotes-/
Yahoo! Groups Links





[Non-text portions of this message have been removed]

New York-Style Cheesecake

For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 Tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water

Mix the flour, sugar, and lemon zest in a large bowl. Add the egg yolk and
butter and blend with a fork. Work the mixture, adding a few drops of water at a
time, until a dough is formed. Form into a ball, cover, and refrigerate for 1
hour. Roll one third of the dough on a floured surface into a 9 inch (23 cm)
round and ease it into the bottom of a buttered 9 inch spring-form pan. This
dough is fragile, so if it breaks just patch it back together. Roll the
remaining dough in pieces and fit it against the sides of the pan, pressing the
seams together as you go.

For the filling:
40 oz (1100 g) cream cheese, softened
1 1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream

Beat the cheese, sugar, flour, and lemon zest in a large bowl until smooth. Beat
in the eggs and yolks, followed by the vanilla and cream. Pour the cheese
mixture into the crust and place on a baking sheet. Bake in a preheated 550F
(290C) oven for 15 minutes. Reduce the oven temperature to 200F (90C) and bake 1
hour. Turn the oven off, open the oven door, and allow the cheesecake to cool
for 30 minutes. May be served chilled or at room temperature. Makes one 9-inch
(23 cm) cake to serve 10 to 12.

[Non-text portions of this message have been removed]

_______________________________________

Tropical Bananas Foster

2 medium bananas
1/3 cup firmly packed brown sugar
2 tablespoons reduced-calorie margarine
1 (8-ounce) can pineapple chunks in juice, drained
1/4 teaspoon ground cinnamon
1/4 cup white rum
2 cups vanilla nonfat frozen yogurt

Peel bananas; cut each banana in half lengthwise. Cut each half into
four pieces.

Place brown sugar and margarine in a large skillet, and cook over medium
heat until margarine melts, stirring constantly. Add banana, pineapple
chunks, and cinnamon; cook just until banana is tender, stirring and
basting frequently with cooking liquid.

Place rum in a small saucepan, and cook until warm. Ignite rum with a
long match, and pour over banana mixture. Stir banana mixture gently
until flame dies down. Spoon yogurt into dessert bowls, and top with
banana mixture. Serve immediately. Yield:  4 servings.


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Pear Dumplings

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
3/4 cup milk
6 ripe cooking pears
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped macadamia nuts
1/4 cup butter or margarine, cut up
1 1/2 cups sugar
1 1/2 cups water
1 tablespoon butter or margarine
Rind of 1 medium orange, cut into strips
1 (3-inch) fresh ginger slice

Combine first 3 ingredients; cut in shortening with a pastry blender
until mixture is crumbly. Gradually add milk, stirring enough to make a
soft dough.

Turn dough out onto a lightly floured surface, and roll into a 21- x
14-inch rectangle. Cut rectangle into 6 (7-inch) squares with a pastry
cutter.

Peel pears, reserving skin. Core each pear from the bottom, leaving top
2 inches. Place each pear on a pastry square.

Stir together brown sugar, cinnamon, and chopped nuts; spoon 2
teaspoonfuls mixture into each pear core, pressing firmly. Dot tops of
pears evenly with butter. Moisten dumpling edges with water. Bring
corners to center, pinching edges to seal. Place in a lightly greased
13- x 9-inch baking dish.

Bake at 375F for 40 to 50 minutes, shielding with aluminum foil after 30
minutes to prevent excessive browning.

Bring reserved pear skin, sugar, and next 4 ingredients to a boil in a
medium saucepan over medium-high heat. Reduce heat, and simmer, stirring
occasionally, 4 minutes or until butter melts and sugar dissolves.
Remove from heat. Pour through a wire-mesh strainer into a bowl,
discarding solids. Pour syrup over dumplings. Serve immediately. Yield:
6 servings.



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_______________________________________

Mini-Cheeseburgers

1 pound lean ground beef
2 tablespoons ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1 (7 1/2-ounce) package party rolls
5 (3/4-ounce) process American cheese slices, quartered
Condiments: mustard, ketchup, mayonnaise, minced onion, dill pickle
slices, tomato slices, lettuce leaves

Combine first 4 ingredients. Shape mixture by tablespoonfuls into
patties, and place on a rack in a broiler pan (or place on prepared
medium high heat grill).

Bake at 350F for 15 to 17 minutes or until done (or grill until done,
turning once).

Split rolls horizontally, and place a piece of cheese and a meat patty
in each. Serve with desired condiments.



[Non-text portions of this message have been removed]

_______________________________________

Beef Carbonnade

2 bacon slices, finely diced
2 1/2 pounds boned chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
5 cups thinly sliced onion (about 4 medium)
3 tablespoons all-purpose flour
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 (10 1/2-ounce) can beef broth
1 (12-ounce) can light beer
1 bay leaf
6 cups cooked medium egg noodles (about 1 (12-ounce) package)

Preheat oven to 325F. Cook bacon slices in a large Dutch oven over
medium-high heat until crisp; remove bacon with a slotted spoon,
reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper
to drippings in pan; cook 5 minutes, browning beef well on all sides.
Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon;
set aside.

Add sliced onion to pan; cover and cook over medium heat 10 minutes,
stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar
and the next 5 ingredients (vinegar through bay leaf), and bring to a
boil. Return bacon and beef to pan. Cover and bake at 325F for 2 hours
or until beef is tender, and discard the bay leaf. Serve over noodles.
Yield:  6 servings.



[Non-text portions of this message have been removed]

Honey

Thank you = its been a long hard road for me - 3 hospital stays in as many
months was not fun.

Jim







--- In world-famous-recipes@yahoogroups.com, Honey <honey25908@...> wrote:
>
>
> Glad to hear you are on the mend!
>
> Honey25908
>

Glad to hear you are on the mend!

Honey25908

Jim, Hope that your health improves quickly and looking forward to hearing
from you again.

Sally
**************Stay connected and tighten your budget with a great mobile
device for under $20. Take a Peek!
(http://pr.atwola.com/promoclk/100122638x1222405996x1201457362/aol?redir=http://\
www.getpeek.com/aol)


[Non-text portions of this message have been removed]

Hi I'm sure I missed it, but whatever happened to the retired gentleman who
posted many of these recipes. I love them all.
-Honey

I just saw the message asking where I was (the retired guy) well I have not been
feeling so hot lately - just had 3 hospital stints - so as soon as I am up to it
- I PROMISE to be back posting recipes for you to enjoy.  Thanks for the
concern.

Your friend,

Jim

France - Foie de Veau au Sauternes

  2 medium onions [about 8 ounces total], ends cut flat, peeled, cut

  in half lengthwise

  1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces

  2 small carrots [about 4 ounces total], peeled, cut to fit the feed

  tube vertically

  3 plum tomatoes [about 9 ounces total], quartered and seeded

  3 1/2 pounds fresh spinach, washed, stems removed

  1 cup veal stock, preferably homemade

  1/2 cup Sauternes

  Salt and freshly ground black pepper

  6 slices calf's liver [about 5 ounces each], trimmed

  Slice the onions thin, and saute in 2 tablespoons butter over low

  heat until the onions begin to exude their liquid, about 5 minutes.

  Cover and cook, stirring occasionally, until the onions are golden and

  very soft, about 25 minutes more.

  For flower-like carrot slices, make 5 evenly-spaced lengthwise cuts

  on each carrot piece with a fruit and vegetable stripper; slice them

  into very thin rounds. Reserve.

  Coarsely chop the tomatoes. Reserve.

  Bring a large pot of water to the boil, add the spinach and cook for

  2 minutes. Drain and rinse under cold running water until cool enough

  to handle. Squeeze the spinach to remove all the liquid. Pulse the

  spinach, in a food processor until finely chopped, about 6 times.

  Add the onions and process until smooth, about 1 minute. Reserve.

  To make the sauce, bring the stock, Sauternes and chopped tomatoes to

  the boil in a medium skillet. Cook until reduced by one-third, about

  9 minutes. Strain into a small saucepan, pressing on the tomatoes to

  exude all their liquid: there should be about l/2 cup. Set the skillet

  aside. Whisk 8 tablespoons of the butter, one piece at a time, into the

  reduced liquid, over low heat. Season to taste and keep warm.

  Add 2 tablespoons butter to the skillet used to reduce the sauce. Add

  the spinach mixture and season to taste. Keep warm, stirring occasionally.

  Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons

  butter over medium high heat until golden brown on the outside but still

  pink on the inside, about 2 minutes on each side. Remove to a plate and

  cover loosely with foil to keep warm. Cook the remaining liver, adding

  more butter as necessary.

  Meanwhile, blanch the carrot slices in boiling water until just tender,

  about 2 minutes. Drain.

Double Decker Sweet Potato Pecan Pie

Crust:
8 graham crackers, finely crushed
1 T. canola oil

Preheat oven to 325° F. Lightly spray 10" non-stick heavy-gauge springform pan
with cooking oil. Mix all crust ingredients together thoroughly and press firmly
into pan. Bake 4-5 minutes. Cool on rack.

Sweet Potato Filling:
2 1/2 C. steamed sweet potatoes, mashed until smooth
1 1/2 C. soy milk or low fat evaporated milk
1/4 C. brown sugar
1/2 C. granulated sugar
1/4 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/8 t. ground cloves
4 organic egg whites

Raise oven temperature to 350°F. In a large bowl mix all ingredients until
well-blended and completely smooth. Set aside.

Pecan Filling:
6 organic egg whites
1/2 C. granulated sugar
1/2 t. salt
2 T. canola oil
1 1/2 C. light corn syrup
1 C. finely chopped fresh pecan halves
1 T. vanilla extract

Combine first 5 ingredients in large bowl and beat until well combined. Stir in
pecans and vanilla.

Pour sweet potato filling into baked pie crust and smooth top. Carefully pour
pecan filling on top. Bake for 50-60 minutes, until a knife inserted into the
pie comes out clean. Cool on rack.

Makes 12-14 servings

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Need some desserts lower in fat? Come see us