World Famous Recipes

Humus Recipe - Tuscan Hummus Recipe

10 medium garlic cloves

3 cups drained canned cannellini beans or great northern, about two

15 ounce cans

1/2 cup sesame paste (tahini)

1/4 cup freshly squeezed lemon juice

1 tablespoon plus 1/2 teaspoon soy sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 cup cold water, if needed

Checca - A RECIPE FOLLOWS

2 tablespoons minced fresh Italian parsley

Fit a food processor with the steel blade. Process the garlic cloves

until finely minced, stopping the processor occasionally to scrape

down the sides of the work bowl. Add the beans and pulse the machine

a few times to chop them coarsely. Then, with the machine running,

puree them while you slowly pour the sesame paste through the feed

tube. Still with the motor running, pour the olive oil, lemon juice,

and soy sauce through the feed tube, stopping the processor

occasionally to scrape down the sides of the bowl. Stop the

processor, open the lid, and add the salt, cumin, coriander, and

cayenne. Process until thoroughly blended. If the puree seems too

thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold

water. Transfer the puree to a bowl, cover with plastic wrap, and

refrigerate to chill well before serving.

Preheat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6

to 8 minutes.

Carefully remove and cut into wedges. Place the chilled hummus in a

serving plate or bowl and arrange the tomato Checca on top. Garnish

with the chopped parsley and surround with the pita triangles.

Serve immediately.

Checca

2 pounds Roma tomatoes, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced fresh basil

2 teaspoons salt

1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them

thoroughly. Cover with plastic wrap an refrigerate until serving

time.

2 cups plain yogurt

4 tablespoons of honey

1 package (12 ounces)Sausage Links

1 medium cantaloupe melon, peeled, seeded and cut into 1″ cubes

1 medium honeydew melon, peeled, seeded and cut into 1″ cubes

1 small bunch green seedless grapes

1 small bunch red seedless grapes

2 medium red apples, cored and cut into 1″ cubes

1 pint strawberries, hulled and cut into halves

7 skewers

Combine yogurt and honey in small bowl; refrigerate until ready to serve.

Cook sausage in medium skillet over medium heat until no longer

pink in the center. Drain on paper towels; cut each link in half.

Alternately place sausage and fruit on wooden skewers. Serve kabobs with

yogurt sauce for dipping.

Makes about 7 kabobs

Macaroni Grill Fonduta Gamberi 

2 cups half-and-half

1 tablespoon clam juice

2 tablespoons dry white wine

3 tablespoons butter

1 shallot, finely chopped

2 tablespoons flour

4 cups rough chopped spinach

1 cup canned artichoke hearts, chopped

8 large shrimp, peeled, cleaned and chopped

1/8 teaspoon cayenne pepper (more to taste)

1/8 teaspoon freshly ground black pepper

1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam

juice and white wine. In a separate saucepan, melt butter. Add

shallots and sauté until translucent. Add flour to butter mixture,

stirring until flour is absorbed. Cook, stirring constantly, 2 to 3

minutes.

Add heated half-and-half mixture all at once to the shallot mix,

stirring constantly with a wire whip to remove any lumps. Add

spinach, artichokes, shrimp, cayenne and black pepper and bring to aboil.

Reduce heat and simmer 3 minutes, stirring occasionally, so the

mixture does not scorch. Remove mixture from heat, and stir in

cheese, if desired.

Pour dip into bowl and serve hot.

CREAMY RANCH DRESSING

1/2 cup 1% cottage cheese

1/3 cup skim-milk buttermilk

1 small garlic clove, put through a press

1 Tablespoon grated Parmesan cheese

2 Tablespoons chives, finely snipped

salt, optional

pepper to taste

Place all the ingredients in the bowl of a food processor fitted with

the steel blade. Process until smooth. Makes about 3/4 cup.

2-Steps and Top-Like-Crazy Dip
 
1 lb ground beef
1 envelope taco seasoning
3/4 cup water
2 cans (16 oz each) fat free refried beans
1 1/2 cups shredded lettuce
6 oz shredded cheese
1 jar (16 oz) salsa
Pickled jalapeno slices, sour cream, ripe olive slices
 
In large skillet, brown ground beef; drain.  stir in taco seasoning and water.  Cook and stir over medium heat 10-15 minutes.
 
Spread beans on bottom of extra large platter.  Arrange layers of seasoned beef, lettuce, cheese and salsa over beans.  Top with jalapenos, sour cream and olives as desired.  serve with tortilla chips.