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Celebrity Recipes
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9
0
Alfred Hitchcock's Quiche Lorraine
Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
Salt
1/4 cup cold water
Filling:
2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
Dash of cayenne pepper
Light grating of nutmeg
2 cups hot milk
Tart Pastry: Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour, or until needed.
Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.
Filling: Scatter diced ham on the crust.
Sautรฉ sliced onions in butter until they are soft, but not brown; spread over ham.
In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.
Serve hot.
Tart Pastry:
2 cups pastry flour
1/2 cup butter
1 egg yolk
Salt
1/4 cup cold water
Filling:
2 or 3 slices cooked diced ham
2 onions, sliced
4 eggs
Dash of cayenne pepper
Light grating of nutmeg
2 cups hot milk
Tart Pastry: Work lightly together the pastry flour, butter, egg yolk, a pinch of salt and cold water. Chill the dough for 1 hour, or until needed.
Roll out half the dough to line the pie pan. Prick randomly with the point of knife and crimp the edge with the tines of a fork. Save remaining pastry for another pie.
Filling: Scatter diced ham on the crust.
Sautรฉ sliced onions in butter until they are soft, but not brown; spread over ham.
In a saucepan, beat four eggs with a good pinch of salt, cayenne and nutmeg. Gradually add hot milk, beating continually with a wire whisk. Continue to beat the mixture over a low fire until the custard begins to thicken. Pour it into the tart shell and bake at 375 degrees F for 30 minutes, or until custard is set and the top is golden.
Serve hot.
EarlySparker's rating:
8.2
0
Carol Burnett's Raspberry Riches
1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries
Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.
Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.
In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.
Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour
With metal blade in place, add all ingredients to food processor. Process to a fine consistency.
1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries
Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.
Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.
In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.
Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour
With metal blade in place, add all ingredients to food processor. Process to a fine consistency.
EarlySparker's rating:
9
0
Dale Earnhardt's Fish and Vegetable Rolls
12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 cup mayonnaise
2 tablespoons seasoned dry bread crumbs
2 tablespoons country-style Dijon mustard
1 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon Tabasco brand Pepper Sauce
4 flounder or sole fillets
In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.
Heat oven to 450 degrees F.
In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and TABASCO Sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork.
Makes 4 servings.
12 asparagus spears
2 carrots, peeled and cut into thin strips
1/4 cup mayonnaise
2 tablespoons seasoned dry bread crumbs
2 tablespoons country-style Dijon mustard
1 tablespoons chopped fresh dill or 1 teaspoon dried
1 teaspoon Tabasco brand Pepper Sauce
4 flounder or sole fillets
In a 12-inch skillet over high heat, combine asparagus, carrots, and enough water to cover vegetables; bring to a boil. Reduce heat to low and simmer 2 to 3 minutes or until vegetables are crisp-tender; drain.
Heat oven to 450 degrees F.
In a small bowl, combine mayonnaise, bread crumbs, mustard, dill and TABASCO Sauce. Spread half of mixture on top sides of fish fillets. Top each fillet with one-fourth of cooked asparagus and carrots. Roll fish around vegetables and place seam side down in a greased 12 x 8 x 2-inch baking dish. Spread remaining mustard mixture on tops of fish rolls. Bake 12 to 15 minutes or until fish flakes easily when tested with a fork.
Makes 4 servings.
6.1
0
Dolly Parton's Cowboy Beans
1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Heat oven to 350 degrees F.
Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.
Serves 8 to 10
1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine
2 (16 ounce) cans pork and beans
2 cups catsup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper
Heat oven to 350 degrees F.
Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.
Serves 8 to 10
5.8
0
Drew Carey's Apple Coffee Cake
2 cups flour 500 mL
1 1/2 cups granulated sugar 375 mL
2 teaspoons cinnamon 10 mL
1 teaspoon salt 5 mL
1/2 cup oil 125 mL
2 large eggs
1/4 cup coffee (liquid) 50 mL
1 1/2 teaspoons vanilla extract 7 mL
1 1/2 cups apples, peeled and sliced 625 mL
1 cup chopped nuts 250 mL
Butter or nonstick spray
Grease a Bundt pan with butter or nonstick spray. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake at 350 degrees F (180 degrees C) for one hour.
Serves 10 to 12
2 cups flour 500 mL
1 1/2 cups granulated sugar 375 mL
2 teaspoons cinnamon 10 mL
1 teaspoon salt 5 mL
1/2 cup oil 125 mL
2 large eggs
1/4 cup coffee (liquid) 50 mL
1 1/2 teaspoons vanilla extract 7 mL
1 1/2 cups apples, peeled and sliced 625 mL
1 cup chopped nuts 250 mL
Butter or nonstick spray
Grease a Bundt pan with butter or nonstick spray. Mix all other ingredients together in a bowl. Pour mixture into pan. Bake at 350 degrees F (180 degrees C) for one hour.
Serves 10 to 12
8.1
0
Elvis Presley's Fried Peanut Butter and Banana Sandwich
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.
1 small ripe banana
2 slices white bread
3 tablespoons peanut butter
2 tablespoons butter
In a small bowl, mash the banana with the back of a spoon. Toast the bread lightly. Spread the peanut butter on one piece of toast and the mashed banana on the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.
7.2
0
Kiefer Sutherland's Minute Steak with Mushroom Gravy
Source: TV Guide Celebrity Recipes
1 pound minute steaks, cut into four pieces (500g)
1 tablespoon butter (15 mL)
1 tablespoon vegetable oil (15 mL)
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (500 mL)
1 tablespoon all-purpose flour (15 mL)
1/2 cup beef stock (125 mL)
1/2 cup red wine or beef stock (125 mL)
1 tablespoon red currant or grape jelly (15 mL)
In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.
Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.
Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.
Makes 4 servings
Source: TV Guide Celebrity Recipes
1 pound minute steaks, cut into four pieces (500g)
1 tablespoon butter (15 mL)
1 tablespoon vegetable oil (15 mL)
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (500 mL)
1 tablespoon all-purpose flour (15 mL)
1/2 cup beef stock (125 mL)
1/2 cup red wine or beef stock (125 mL)
1 tablespoon red currant or grape jelly (15 mL)
In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.
Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.
Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.
Makes 4 servings
EarlySparker's rating:
Thomas Jefferson's Jambalaya
President Jefferson requested this dish frequently.
1 tablespoon shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 tablespoons parsley
2 cups long grained rice
4 cups water
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper
Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.
Stir in flour until smooth and cook 1 to 2 minutes.
Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.
Sprinkle with chopped parsley.
President Jefferson requested this dish frequently.
1 tablespoon shortening
1 pound ham or pork sausage
1/2 cup green pepper, chopped
1 tablespoon flour
3 cups shrimp, peeled, cleaned and cooked
1 large onion, sliced
3 cups tomatoes, skinned, seeded and diced
1 clove garlic, minced
2 tablespoons parsley
2 cups long grained rice
4 cups water
1 1/4 teaspoons salt
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/4 teaspoon red pepper
Melt shortening in a large fry pan. Cut ham or pork into 1/2 inch cubes and add to shortening, stir for 1 minute and add green pepper ; cook for 5 minutes, stirring often.
Stir in flour until smooth and cook 1 to 2 minutes.
Add shrimp, onion, tomatoes, garlic and parsley. Cook until it starts to boil, stir in rice and 4 cups water, salt, thyme, Worcestershire sauce, red pepper; cover tightly and cook for 30 minutes or until rice is tender and all liquid is absorbed.
Sprinkle with chopped parsley.
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