World Famous Recipes

Beef Stroganoff

2007-12-27T03:41:00.001-08:00

Ingredients:

1 boneless beef top sirloin steak (about 1 pound)
1 large onion, cut lengthwise and thinly sliced
1/2 cup plain nonfat yogurt
1/2 cup reduced-fat sour cream
3 tablespoons chopped chives, divided
2 tablespoons all-purpose flour
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon olive oil
6 ounces portobello or button mushrooms, sliced
3-1/2 cups cooked wide noodles
12 ounces baby carrots, steamed

Preparation:
1. Cut beef in half lengthwise, then crosswise into 1/4-inch slices; set aside.
2. Heat large nonstick skillet over low heat; add onion. Cover; cook, stirring occasionally, 10 minutes or until tender. Remove onion from skillet; set aside.
3. Combine yogurt, sour cream, 2 tablespoons chives, flour, ketchup, mustard, salt and pepper in small bowl; set aside.
4. Heat oil in skillet over medium-high heat. Add beef and mushrooms; cook and stir 3 to 4 minutes or until beef is lightly browned. Return onion to skillet. Reduce heat to low. Stir in yogurt mixture until well blended and slightly thickened, about 2 minutes. Serve over noodles and carrots. Sprinkle with remaining 1 tablespoon chives.

Chicken Cordon Bleu

2007-12-27T03:39:00.000-08:00

Ingredients:

6 boneless skinless chicken breasts (about 1-1/4 pounds)
1 tablespoon Dijon mustard
3 slices (1 ounce each) lean ham, cut into halves
3 slices (1 ounce each) reduced-fat Swiss cheese, cut into halves
Nonstick cooking spray
1/4 cup unseasoned dry bread crumbs
2 tablespoons minced fresh parsley
3 cups hot cooked white rice

Preparation:
1. Preheat oven to 350°F. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4-inch thickness using flat side of meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast; layer 1 slice each ham and cheese over mustard. Roll up each chicken breast from short end; secure with toothpicks. Spray tops of chicken rolls with cooking spray; sprinkle with bread crumbs.
2. Arrange chicken rolls in 11×7-inch baking pan. Cover; bake 10 minutes. Uncover; bake about 20 minutes or until chicken is no longer pink in center. Stir parsley into rice; serve with chicken.

Blackened Catfish with Easy Tartar Sauce and Rice

2007-12-27T03:36:00.000-08:00

Ingredients:

Easy Tartar Sauce (recipe follows)
4 (4-ounce) catfish fillets
2 teaspoons lemon juice
Nonstick garlic-flavored cooking spray
2 teaspoons blackened or Cajun seasoning blend
1 cup hot cooked rice

Preparation:
1. Prepare Easy Tartar Sauce.
2. Rinse catfish and pat dry with paper towel. Sprinkle with lemon juice; coat with cooking spray. Sprinkle with seasoning blend; coat again with cooking spray.
3. Heat large nonstick skillet over medium-high heat until hot. Add 2 fillets to skillet seasoned side down. Cook 3 minutes per side. Reduce heat to medium and cook 3 minutes more or until fish begins to flake when tested with a fork. Remove fillets from skillet; keep warm. Repeat with remaining fillets. Serve with tartar sauce and rice.

Apricot and Toasted Almond Phyllo Cups

2007-12-24T02:49:00.000-08:00

Ingredients:

1/2 cup low-fat (1%) cottage cheese
4 ounces reduced-fat cream cheese
2 packets sugar substitute or equivalent of 4 teaspoons sugar
1 tablespoon fat-free (skim) milk
1/4 teaspoon vanilla
4 sheets phyllo dough
Butter-flavored nonstick cooking spray
3 tablespoons apricot or blackberry preserves
1/4 cup sliced almonds, toasted

Preparation:
1. Preheat oven to 350°F. Coat 8 (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
2. Beat cottage cheese, cream cheese, sugar substitute, milk and vanilla in large bowl with electric mixer at high speed until completely smooth; refrigerate until needed.
3. Place 1 sheet phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Lightly spray phyllo sheet with nonstick cooking spray; top with another sheet; spray with nonstick cooking spray. Repeat with remaining sheets of phyllo.
4. Cut stack of phyllo into 8 pieces using sharp knife or kitchen scissors. Gently fit each stacked square into prepared muffin cup. Bake 5 minutes or until lightly browned; cool on wire rack.
5. Place preserves in small microwavable bowl. Microwave on HIGH 20 seconds or until just melted. Spoon 2 tablespoons cream cheese mixture into each phyllo cup; drizzle 1 teaspoon melted preserves on top of cheese mixture. Top with 1-1/2 teaspoons almonds.

Apple-Cranberry Crescent Cookies

2007-12-24T02:47:00.001-08:00

Ingredients:

1-1/4 cups chopped apples
1/2 cup dried cranberries
1/2 cup reduced-fat sour cream
1/4 cup cholesterol-free egg substitute
1/4 cup (1/2 stick) margarine or butter, melted
3 tablespoons sugar, divided
1 package quick-rise active dry yeast
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon reduced-fat (2%) milk

Preparation:
1. Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray.
2. Place apples and cranberries in food processor or blender; process with on/off pulsing action until finely chopped. Set aside.
3. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla. Add flour; stir to form ball. Turn dough out onto lightly floured work surface. Knead 1 minute. Cover with plastic wrap; let stand 10 minutes.
4. Divide dough into thirds. Roll one portion into 12-inch circle. Spread with 1/3 apple mixture (about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge. Place on prepared baking sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
5. Combine remaining 1 tablespoon sugar and cinnamon in small bowl. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.

"Moo-vin" Chocolate Milk Shake

2007-12-24T02:45:00.001-08:00

Ingredients:

1 pint low-fat sugar-free chocolate ice cream
1/2 cup fat-free (skim) milk
1 tablespoon chocolate syrup
1/4 teaspoon vanilla
1/8 teaspoon decorator sprinkles (optional)

Preparation:
Combine all ingredients except decorator sprinkles in blender container. Cover and blend until smooth. Pour into 2 small glasses. Add decorator sprinkles, if desired. Serve immediately.

Apricot-Chicken Pot Stickers

2007-12-22T01:46:00.001-08:00

Ingredients:

2 cups plus 1 tablespoon water, divided
2 boneless skinless chicken breasts (about 8 ounces)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/8 teaspoon black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)

Preparation:
1. Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan.
2. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.

Angelic Cupcakes

2007-12-22T01:43:00.001-08:00

Ingredients:

1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)

Preparation:
1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.

Eggs Florentine Recipe

2007-12-22T01:39:00.000-08:00

Ingredients:

1 tablespoon unsalted butter

2 1/2 tablespoons all-purpose flour

1 cup milk

Pinch of ground nutmeg

1/3 cup shredded Gruyere cheese

2 large egg yolks

1/4 cup unsalted butter

For Eggs:

1 lb. fresh baby spinach leaves

1/4 cup vinegar

8 large eggs

Preparation:

FOR MORNAY SAUCE: Melt the butter in a heavy-bottomed saucepan over medium-low heat. Sprinkle the flour over the butter and cook for 1-2 minutes without allowing it to color, stirring constantly with a wooden spoon. Remove the pan from the heat and slowly add the milk, whisking or beating vigorously to avoid lumps. Return to medium heat and bring to a boil, stirring constantly. Simmer for 3-4 minutes, or until the sauce coats the back of a spoon. Stir in the nutmeg, then remove from the heat. Set aside, covered, and keep warm.

In a large skillet, melt the butter over low heat and add the spinach. Cook for about 5-8 minutes, or until dry. Set aside and keep warm.

Whisk the cheese into the mornay sauce, then whisk in the egg yolks. Season to taste, with salt and pepper. Place over low heat and mix until the cheese is melted, then heat until very hot but not boiling. Set aside, cover the surface with a piece of waxed paper and keep warm.

FOR EGGS: Half-fill a large skillet with water and bring to a boil over high heat. Reduce the temperature to low and add the vinegar. The water should be barely simmering.

Crack the eggs one at a time into a cup or bowl and carefully slide into the vinegared water two or three at a time. Cook for 2-3 minutes, or until the egg whites are firm but not hard. Very gently remove, using a slotted spoon and drain thoroughly.

Divide the cooked spinach evenly among four warmed plates. Place two poached eggs in the center of each mound of spinach and cover with the hot mornay sauce. Serve immediately.

CHEF'S TIP: Mornay sauce is a bechamel, or white sauce, flavored with cheese and enriched with egg yolks

Brownies

2007-12-22T01:37:00.001-08:00

Ingredients:

1/4 cup margarine or butter, softened
1/4 cup fruit-based butter and oil replacement
2 ounces fat-free cream cheese
1 cup sugar
1/2 cup cholesterol-free egg substitute
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup reduced-fat semisweet chocolate chips

Preparation:
1. Preheat oven to 350°F. Lightly coat 9-inch square baking pan with nonstick cooking spray; set aside.
2. Beat margarine, butter replacement and cream cheese in medium bowl with electric mixer at high speed until smooth. Add sugar, egg substitute and vanilla; beat until smooth.
3. Combine flour, cocoa, salt and baking powder in small bowl. Add to egg mixture; stir just until flour is combined. Pour into prepared pan.
4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Sprinkle with chocolate chips; cool completely in pan. Cut into 20 brownies.

Cheddar-Onion Loaf

2007-12-22T01:34:00.000-08:00

Ingredients:

1 cup water
1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
2 cups all-purpose flour
4 tablespoons butter, softened and divided
2 eggs
1/4 teaspoon salt
1 cup whole wheat flour
1 large onion, finely chopped
4 ounces sharp Cheddar cheese, cut into 1/4-inch pieces (about 1 cup)
1/2 teaspoon poppy seeds

Preparation:
1. Heat water in small saucepan over low heat until temperature reaches 105° to 110°F. To proof yeast, sprinkle yeast and sugar over heated water in large bowl; stir until dissolved. Let stand 5 minutes or until mixture is bubbly. Add all-purpose flour, 2 tablespoons butter, eggs and salt. Beat with electric mixer at low speed until blended, scraping down side of bowl once. Increase speed to high; beat 10 minutes, scraping down side of bowl once. Stir in whole wheat flour until soft dough forms. Cover with plastic wrap; let rise in warm place 1 hour or until doubled in bulk.
2. Meanwhile, cook onion in remaining 2 tablespoons butter in small skillet over medium heat about 4 minutes or until tender. Remove from heat; cool.
3. Spray 9-inch pie plate with nonstick cooking spray. Sprinkle dough with cheese and half of onion, stir until evenly distributed. Turn into pie plate. Spoon remaining onion over dough; sprinkle with poppy seeds. Let rise in warm place, covered, about 1 hour or until doubled in bulk.
4. Preheat oven to 375°F. Uncover loaf. Bake 30 minutes or until loaf sounds hollow when tapped. Remove from pie plate. Cool on wire rack 30 minutes. Cut into 12 wedges before serving.

"Moo-vin" Chocolate Milk Shake

2007-12-22T01:31:00.000-08:00

Ingredients:

1 pint low-fat sugar-free chocolate ice cream
1/2 cup fat-free (skim) milk
1 tablespoon chocolate syrup
1/4 teaspoon vanilla
1/8 teaspoon decorator sprinkles (optional)

Preparation:
Combine all ingredients except decorator sprinkles in blender container. Cover and blend until smooth. Pour into 2 small glasses. Add decorator sprinkles, if desired. Serve immediately.

Angel Food Cake with Blueberry Yogurt Sauce

2007-12-22T01:28:00.000-08:00

Ingredients:

1/2 cup frozen blueberries
Purchased small round angel food cake
1/2 cup vanilla nonfat yogurt
1 tablespoon granulated sugar
1 teaspoon lemon juice

Preparation:
Allow blueberries to thaw slightly. Cut angel food cake into 12 slices. Stir together yogurt, sugar and lemon juice in small bowl. To serve, spoon yogurt mixture and blueberries evenly over cake slices.

Chargrilled New Potatoes

2007-12-22T01:26:00.001-08:00

Ingredients:

450 g (1 lb) new potatoes
2 tsp Schwartz Garlic Italian Pasta Sauce Seasoning
½ tsp salt
3 tbs olive oil

Preparation:

Thread the potatoes onto 4 skewers and wrap in foil. Place on the barbecue for 30-40 minutes or until cooked.

Remove the foil. Blend the Pasta Sauce Seasoning, salt and oil together in a bowl and use to brush over the potatoes. Place back on the barbecue or under a pre-heated grill and cook for 3-4 minutes, turning occasionally, basting with any remaining oil mixture.

Makes 4 servings.

Herb-Roasted Turkey with Citrus Glaze

2007-12-22T01:24:00.000-08:00

Ingredients:

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Preparation:
1. Preheat oven to 325.
2. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
3. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
4. In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
5. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
6. Fold neck skin and fasten to the back with 1 or 2 skewers.
7. Fold the wings under the back of the turkey. Return legs to tucked position.
8. Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.
9. Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
10. Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.
11. During the last hour of roasting time, baste with the pan drippings.
12. During the last 30 minutes, baste with the citrus glaze.
13. Loosely cover with lightweight foil to prevent excessive browning.
14. Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
15. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
16. Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
17. Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service. 18. Provides 22 servings at 6 ounces per portion.
19. Note: Alcohol-free wine may be substituted for the dry white wine.

Almond Blancmange with Caramel Cream

2007-12-21T22:31:00.000-08:00

Ingredients:

For the Coeur a la Creme:
1 cup mascarpoe cheese
1/3 cup powdered sugar, sifted
1/2 teaspoo dried crumbled lavedar (optioal)
1/2 cup chilled heavy whippig cream
For the Raspberry Sauce:
1 cup raspberries, fresh or froze, thawed
2 tablespoos sugar
1 to 2 tablespoos Coitreau or other orage-flavored liqueur (optioal)

Preparation:

FOR THE COEUR A LA CREME: Using electric mixer, beat mascarpone cheese, powdered sugar and lavender in large bowl until well blended. Beat whipping cream in another large bowl until soft peaks form. Fold whipped cream into mascarpone mixture.Moisten a 10-inch square piece of cheesecloth. Line a coeur a la creme mold with cloth. Spoon cheese mixture into mold and smooth it out to fill the mold evenly. Fold the excess cheesecloth over the top, place the mold on a plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 2 days.FOR THE RASPBERRY SAUCE: Combine all the ingredients in a small saucepan. Cover and cook over low heat until berries are very tender and juices, form about 5 minutes. Strain raspberry mixture through fine mesh strainer, pressing on solids with spatula.To unmold the coeur a la creme, peel back the cheesecloth, invert the mold onto a large plate, and gently lift. Peel off the cheesecloth. Serve with the warm or chilled raspberry sauce.

Almond Chicken Cups

2007-12-21T22:19:00.001-08:00

Ingredients:

1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups chopped cooked chicken
2/3 cup sweet-and-sour sauce
1/2 cup chopped almonds
2 tablespoons soy sauce
6 (6- to 7-inch) flour tortillas

Preparation:
1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.