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    You are in: Home / Cookbooks / CELEBRITY CHEF RECIPES
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    40 recipes in

    CELEBRITY CHEF RECIPES

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    Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!

    Recipe #192335

    I saw this on Sara's Secrets and couldn't wait to try it! The sauce brings out the sweetness in the fish. Enjoy!

    Recipe #118010

    4 Reviews |  By s'kat

    This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.

    Recipe #83627

    I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)

    Recipe #61439

    Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.

    Recipe #57199

    If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

    Recipe #32783

    I found this recipe in one of Rachael Ray's cookbooks. It sounded so different from anything I'd ever made that I had to try it right away. We really enjoyed it, and it's very versatile as it can be made using shrimp, chicken or pork. I put a tiny dash of cayenne pepper in the pot since I wanted to add a little "hot and spicy" flavor to the dish.

    Recipe #281585

    I found this Rachael Ray recipe recently and it sounds delicious. I haven't made it yet but am posting it so I'll have it handy to make when I get some pierogies and try it.

    Recipe #281676

    This recipe was created by Rocco DiSpirito, who owns a restaurant in New York City, and had a television show on The Food Network.

    Recipe #293099

    We tried it the other day and really enjoyed this version of a "fish and chips" dinner. I especially liked the crumb coating used to cook the fish in.

    Recipe #321634

    I often need to get dinner on the table quickly, and it doesn't get much easier than with this recipe. It comes from the Martha Stewart Living magazine; she pairs it with the Black Bean and Goat-Cheese Quesadillas as well as the Pear and Jicama Salad on this site. Enjoy!

    Recipe #322457

    These can be made as a side dish, an appetizer, or a light dinner with a salad. To give them a smoky flavor, cook them on an outdoor grill rather than in a grill pan, until the cheese melts and the tortillas are crisp. Recipe from Martha Stewart Living magazine. She uses this as a side dish for Recipe#322454. She also serves Recipe#322410 as a side dish as well.

    Recipe #322460

    1 Reviews |  By CarolAT

    This is a Paula Deen recipe for an updated "light" version for corn bread.

    Recipe #269620

    I love Alton Brown, and this recipe is why. Creamy and easy.

    Recipe #32306

    Adapted from Alton Brown's Good Eats show. The crust on this chicken will really amaze you.

    Recipe #13148

    17 Reviews |  By AnnNH

    "Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you're a cakey fan, go on to another recipe. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients--tricks that enhance the brownies' lovely texture."

    Recipe #99113

    Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

    Recipe #243205

    This is Jacques Pepin's recipe. The resulting chicken is moist, soft, and flavorful. Use a large non-stick frying pan. If cilantro is too strong for your taste, substitute with parsley or sage. If we dont have cilantro, we prefer finely chopped sage or parsley for this recipe. In Europe, cilantro is coriander.

    Recipe #104939

    Hey Vegetarians and Side Salad hunters, here's a recipe for you ! This is a Jacques Pepin recipe. This is a family favorite. Just think of all the VITAMINS! If you follow the directions carefully, you will have a mouthwatering, beautifully arranged salad of green, white, and red on a plate. Enjoy !

    Recipe #105135

    1 Reviews |  By Soupcon

    This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8

    Recipe #113978

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