Famous Tasty Recipes

I love french toast and made this one with my 7 year old daughter this morning.

This French toast recipe cuts back on fat by using only 1 whole egg and 2 egg whites.
INGREDIENTS:

* 1 egg
* 2 egg whites
* 1/4 cup milk
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* dash nutmeg
* 8 slices French bread, sliced on diagonal

PREPARATION:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.

Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat.

Posted by Bill Nadraszky at 8:35 AM | Permalink | Comments (0) | TrackBacks (0)

Categories: Copycat, Beans
Yield: 6 servings


14 c Dry chopped onions; reconstitute in 1/4 c hot water 5 minutes
24 oz Jar great northern beans; drain, rinse and drain
28 oz Can Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored BBQ sauce
3 sl Boiled ham; chopped fine

While onions are softening, empty jar of northern
beans into a 4-quart baking dish or pan. Add pork and
beans to northern beans. Stir in onion, ketchup, BBQ
sauce and ham. Bake, uncovered at 350~ about 30-35
minutes or until piping hot. Stir 2-3 times during
baking. Refrigerate covered, to use in 1 week.

Freeze to use in 4 months.

Posted by Bill Nadraszky at 8:25 PM | Permalink | Comments (0) | TrackBacks (0)

Categories: Sauces
Yield: 8 servings

3 tb Dry mustard
2 tb Hot water
1 tb Sesame seeds; toasted
3/4 c Soy sauce
1/4 Garlic clove; crushed
3 tb Whipping cream; whipped

In small mixing bowl, combine mustard and water to
form paste. Place in blender with remaining
ingredients except cream and blend at high speed about
1 minute. Remove and stir in whipped cream.

Posted by Bill Nadraszky at 8:20 AM | Permalink | Comments (0) | TrackBacks (0)

Categories: Cookies
Yield: 72 servings

2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips

Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.

Posted by Bill Nadraszky at 9:21 PM | Permalink | Comments (0) | TrackBacks (0)

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.

Posted by Bill Nadraszky at 12:21 PM | Permalink | Comments (0) | TrackBacks (0)

Categories: Cookies, Mimi
Yield: 48 servings

2 c Flour
1/2 ts Soda
1 ts Ground coriander
3/4 c Butter, softened
1 c Sugar
2 lg Eggs
1 1/2 ts Lemon extract
1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and
coriander with a wire whisk, set aside. In a large bowl cream butter
and sugar with an electric mixer at medium speed to form a grainy
paste. Add eggs and lemon extract, and beat well. Scrape down sides
of bowl. Add the flour mixture and the chocolate chips, and blend at
low speed just until combined. Drop dough by teaspoons onto
ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes
on center rack of oven. Do not brown. Immediately transfer with a
spatula to a cool surface.

Posted by Bill Nadraszky at 7:12 AM | Permalink | Comments (0) | TrackBacks (0)

Categories: Cookies
Yield: 36 servings

3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds

Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.

Posted by Bill Nadraszky at 12:58 PM | Permalink | Comments (0) | TrackBacks (0)

The menu describes the steakhouse chain's popular fruity drink
as a: "Down under frozen wonder with peaches, DeKuyper Peachtree
Schnapps, champagne, Smirnoff Vodka and secret mixers." While you
don't need to use the same brand-name booze as the chain does,
you will need to find a can of Kern's peach nectar to re-create
the same secret mixer magic.

1 cup frozen sliced peaches
2 ounces champagne
1 ounce peach schnapps
1 ounce vodka
4 ounces (1/2 cup) Kern's peach nectar
2 or 3 ice cubes

1. Combine all of the ingredients in a blender. Blend on high
speed for approximately 30 seconds or until ice is completely
crushed and the drink is smooth.

2. Pour into a 12-ounce glass and serve with a straw.

Makes 1 drink.

Posted by Bill Nadraszky at 10:26 AM | Permalink | Comments (0) | TrackBacks (0)

Serving Size : 6 Preparation Time :0:00
Categories : Beans/Red

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Uncle ben's long grain rice
- cooked
2 cn Red chili beans in chili
- gravy--1 lb each
1 t Chili powder
1/4 t Cumin
1 Dash garlic salt

In saucepan heat beans without letting it boil and
stir in chili powder, cumin and garlic salt. When
piping hot, spoon chili mixture into 6 small dishes,
adding a few tb of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired. 270 cal,
5.9 gr fat, 60% fat.

Posted by Bill Nadraszky at 7:44 PM | Permalink | Comments (0) | TrackBacks (0)

I personally do not like Cheesecake but i know that it is very popular and I am in the minority for not liking cheesecake. Rd Lobster makes a great Cheesecake that you can make yourself at home.

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs

Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9" spring form pan. Bake at 350°F
exactly 8 minutes. Beat with electric mixer cream cheese,
sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing spring form from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

Posted by Bill Nadraszky at 2:04 PM | Permalink | Comments (0) | TrackBacks (0)

Serving Size : 12 Preparation Time :0:00
Categories : Salads Dressings
Cake mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3/4 c Bottled Italian dressing
1 tb Parmesan -- grated
1 tb Sugar
1/3 c Mayo
1 t Anchovy paste -- or
Soy sauce

Combine all with wire whisk. Keep refrigerated. Use in
a week.

Posted by Bill Nadraszky at 7:29 AM | Permalink | Comments (0) | TrackBacks (0)

Marinade:
1/4 c Black olives; slice
1/4 c Green olives; slice
1/2 c Olive oil
1/2 c White wine
1 ts Oregano

Trout fillets
1/2 c Onion; chop
1/2 c Green pepper; chop
1/2 c Tomatoes; chop

Mix marinade and let sit 5 minutes. Brush fish with
butter, salt and pepper and place in a baking pan.
Pour marinade over and bake at 350~ for 20 to 25
minutes.

Posted by Bill Nadraszky at 1:29 PM | Permalink | Comments (0) | TrackBacks (0)

2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced
apples; cook, stirring occasionally, 5 minutes or just until
tender. In small bowl, combine maple-flavored syrup, sugar,
cornstarch and cinnamon. Add to apples in skillet. Cook,
stirring frequently, 2-3 minutes or until syrup is bubbly
and slightly thickened. Cook 1 minute more. Remove from
heat; refrigerate 10 minutes. Spoon apple mixture over
cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.

Posted by Bill Nadraszky at 10:50 AM | Permalink | Comments (0) | TrackBacks (0)

Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach

dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.

Posted by Bill Nadraszky at 5:24 AM | Permalink | Comments (0) | TrackBacks (0)

Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste

Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.

Posted by Bill Nadraszky at 7:18 AM | Permalink | Comments (0) | TrackBacks (0)