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    You are in: Home / Cookbooks / RECIPES FROM FAMOUS CHEFS
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    RECIPES FROM FAMOUS CHEFS

    Chefs do not only make pretty pictures on large white plates — they actually cook easy, tasty, human-sized dishes too!! Here is a large selection of such celebrity chef and famous cook recipes. You're sure to find one to tempt your appetite ... !
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    Displaying up to 20 pages of results. To see all results, or register.
    5 Reviews |  By blucoat

    This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

    Recipe #438848

    This simple, yet tasty rice dish is from a book I got in a sale a long time ago. I liked this dish as it used things I had to hand and had a similar taste to rice in a local curry house. The flavour is delicate and not in the least overpowering so will go well with most dishes. I have used leftovers in a stir fry and it was just as good.

    Recipe #299840

    One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

    Recipe #114930

    I saw her make this on her show and it looked really good, so I thought I would post. I love all these really strong flavors and can't wait to try it. I think it would be a really good summer salad when tomatoes and basil are in abundance.

    Recipe #76610

    Source: Rachael Ray magazine June-July 2008

    Recipe #304653

    From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.

    Recipe #153827

    7 Reviews |  By KateL

    Entered for safe-keeping. From Rachael Ray's "Every Day with Rachael Ray" from April-May 2006

    Recipe #363402

    Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

    Recipe #203939

    This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.

    Recipe #132925

    I'm always looking for a good turkey/chicken burger and this is WONDERFUL. Juicy, full of flavor and not a bland thing about it. Serve with a yogurt cucumber sauce if you like. Works very well on the George Foreman.

    Recipe #139612

    These Oat and Vanilla Shortbread Cookies are from Rachel Allen’s book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in your mouth cookies are additive!!

    Recipe #452476

    Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

    Recipe #257490

    Rich, red and ritzy, the three different paprikas add a smoky, sweet and spicy tang.

    Recipe #325187

    I got this recipe from Spry Living. Gordon calls this a power breakfast.

    Recipe #477069

    We saw this on the F Word and I knew immediately I needed to try it. This is a very tasty chicken meal that is served with spatzle instead of noodles. It wasn't the taste I was expecting (I was expecting it to be more like stroganoff) but it was still very good. The taste of the smoked paprika is what makes this dish, which is different from "normal" paprika (also known as sweet paprika).

    Recipe #388207

    Gordon Ramsay Chocolate mousse from Channel 4 cook-along

    Recipe #279786

    I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish.

    Recipe #364571

    I saw Jamie make this on his show and it looked so good and I happened to have green and yellow squash ready to be used. It took me a little longer to make since I had not made it before but none of the steps are difficult at all. Just a matter of getting myself organized. It turned out delicious and very filling. I will be making this one again. I think next time I will cut back on the oil and drain the bacon a little better. It was yummy rich but I think it would still be great cutting back on some of the oil and fat. I did not have penne so I used bow tie pasta that I had in the pantry.

    Recipe #435147

    I forget which episode this came from, but it's mad tasty.

    Recipe #321048

    From chef Jamie Oliver's show "Jamie at Home," episode "Tomatoes."

    Recipe #320140

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