Celebrity Recipe:Phyllis Diller’s Potato Salad

6 potatoes
3 tablespoons lemon juice
1 teaspoon granulated sugar
1 1/2 cups Hellmann’s mayonnaise
2 onion, chopped
Finely diced celery (optional)
Salt to taste

Boil, skin and cube potatoes.

Mix lemon juice with sugar. Mix lemon juice mixture with mayonnaise.

Combine potatoes, onion and celery together. Pour the lemon juice-mayonnaise mixture over potatoes, add salt and gently mix. Must be done ahead of serving. Chill until serving time.

Serves 10.

 

 

Celebrity Recipe: Barbara Eden

Barbara Eden’s Crab-Stuffed Mushrooms

24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoons bread crumbs
4 ounces crabmeat, rinsed and tossed
with 1 tablespoon fresh lemon juice
Juice of 1/2 lemon
1 1/2 teaspoons cognac
1 teaspoon Dijon mustard

Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.

Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Heat broiler.

Place mushrooms under broiler until cheese melts and is golden.

Yields 24 servings.

Celebrity Recipe: Roast Chicken

Roast Chicken with Lemon and Ginger

Ingredients

• 1½ Kg Chicken
• 120 g Grated Fresh Ginger
• 325 ml Orange Juice
• 250 ml Chicken Stock
• 8 Garlic Cloves Chopped
• 1 Lemon
• 4 Tbsp Olive Oil
• 1 Flat Tsp Ground Cinnamon
• To taste Salt and Black Pepper
• 6 Shallots
• 500 g Red and Green Seedless Grapes

Method

• 1. Rub the chicken all over with half of the ginger, all of the chopped garlic, half of the lemon juice and 2 tbsp olive oil. Season with the ground cinnamon, salt and lots of freshly ground pepper.
  2. Cover and marinate overnight in the fridge.
  3. Preheat the oven to 180ºC.
  4. Remove the chicken from the marinade and pat dry. Strain marinade and keep the ginger and garlic.
  5. Rub the chicken with the remaining olive oil and place in a roasting tray. Put 3 peeled shallots, reserved garlic and ginger and as many grapes as will fit inside the chicken.
  6. Roast the chicken for about 1.5 hours, until cooked through. Remove the chicken from the roasting tray, set aside and keep warm.
  7. Skim fat off gravy. Add the remaining shallots to the roasting tray. Heat on the hob. Cook the shallots until softened, around 5 minutes. Add the remaining grapes, ginger, chicken stock, orange juice and any juices from the resting chicken.
  8. Cook stirring over a high heat until the liquid has reduced to a thick, grape-studded sauce. Season with salt and freshly ground pepper. Add the remaining lemon juice to taste.
  9. Cut up the chicken and serve at once with the sauce and grapes.

Rosalyn Carter’s Chicken Supreme

1 egg
1/4 cup milk
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
8 large half chicken breasts, boned, or 1 whole chicken, cut up
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups chicken broth
1/4 cup brandy
1/2 cup red wine
1 (4 ounce) jar sliced mushrooms (optional)

Beat egg with milk in a pie plate. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish.

Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender.

Katie Couric’s Lemon Chicken

4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
Juice of 2 lemons
Salt and pepper to taste

Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.

In a large saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saute, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.

Add lemon juice to the chicken stock and whisk into saute pan.

Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.

Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.

Servings: 4

Celebrity Recipe – Taleggio and Pear Panini

 

Recipe courtesy Giada De Laurentiis

 

Ingredients

nocoupons

• 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
• 1/4 cup olive oil
• 8 ounces Taleggio cheese or brie, sliced
• 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
• 2 tablespoons honey
• Pinch salt
• Pinch freshly ground black pepper
• 3 ounces arugula or spinach

 

Directions

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.