Movie Star Celebrity Recipes RockStars

OPRAH WINFREY'S DEVILED EGGS


Ingredients :

12 large eggs

3 tablespoons mayonnaise

2 tablespoons mustard

1 tablespoon minced sweet pickle

1 dash Worcestershire sauce Salt & fresh ground pepper

1 dash lemon juice

1 dash horseradish sauce.

• Hard boil eggs.
• Cut each in half lengthwise.
• Remove yolks and place in bowl with all other ingredients; mix well.
• Spoon into egg whites and sprinkle with parsley & paprika.
• Cover and refrigerate at least one hour or more.
• Serve chilled

Bette Davis’ Red Flannel Hash

2 cups cooked corned beef

3 cups cold boiled potatoes

1 1/2 cups cooked beets.

salt and pepper to taste

1/2 cup or more of cream

1/2 stick butter

Chop all ingredients and combine in a large bowl. Season to taste and moisten mixture with cream. Place in a hot buttered skillet. Stir and spread evenly in pan. Brown slowly over medium heat. Serve with poached eggs on top.

John Wayne’s Favorite Casserole

2 (4 oz.) cans green chilies, drained

1 lb. Monterey Jack cheese, grated

1 lb. cheddar cheese, grated

4 egg whites

4 egg yolks

2/3 cup evaporated milk

1 tablespoon flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium tomatoes, sliced

Combine chilies with cheese in a large bowl and turn into a well-buttered shallow 2-quart casserole dish. Beat the egg whites until peaks form. Mix egg yolks, milk, flour, salt, and pepper in a small bowl. Fold egg yolk mixture into the egg whites. Pour over the cheese and chili mixture. Comb through with a knife and fork gently until combined. Bake for 30 minutes. Arrange tomatoes on top, and bake another 30 minutes. Garnish with extra chilies, if desired. Let sit 15 minutes before serving.

5. Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 avocado, peeled and cubed

1 tablespoon lemon juice

2 (2 1/2 pound) chickens, cut into serving pieces

Salt and freshly ground pepper

1/4 cup butter

3 finely chopped shallots

3 tablespoons cognac

1/3 cup dry white wine

1 cup whipping cream

2 cups sliced fresh mushrooms

3 tablespoons butter

1 cup chicken stock

Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate. Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.

To make the sauce, add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer. Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. While sauce cooks, sauté mushrooms over high heat in butter. Add the mushrooms, remaining cognac, and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley.

Elizabeth Taylor

Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 avocado, peeled and cubed

1 tablespoon lemon juice

2 (2 1/2 pound) chickens, cut into serving pieces

Salt and freshly ground pepper

1/4 cup butter

3 finely chopped shallots

3 tablespoons cognac

1/3 cup dry white wine

1 cup whipping cream

2 cups sliced fresh mushrooms

3 tablespoons butter

1 cup chicken stock

Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate. Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce.

To make the sauce, add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer. Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. While sauce cooks, sauté mushrooms over high heat in butter. Add the mushrooms, remaining cognac, and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley.

Dean Martin’s Burgers and Bourbon

1 pound ground beef

1/4 teaspoon of salt

8 ounces bourbon chilled

Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat about 4 minutes on each side. Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray.

Joan Crawford’s Poached Salmon

1 3-pound piece of fresh salmon

3 lemons

6 cups water

10 pearl onions, peeled

1/2 stalk celery with leaves

2 sprigs parsley

3 small bay leaves

12 peppercorns, crushed

2 teaspoons salt

2 cups mayonnaise

4 teaspoons prepared mustard

1/4 cup fresh lemon juice

Rinse and dry fish. Cut lemons in thin slices. Place slices on both sides of the fish. Wrap fish in a double thickness of cheesecloth and secure with kitchen string. Put water, onions, celery, parsley, bay leaves, crushed peppercorns and salt in a fish poacher or on a rack in a deep saucepan. Cover and simmer 30 minutes.

Place fish on rack in the kettle so that it is halfway submerged in the water. Cover and slowly simmer 40 minutes, or until fish is barely done. Place fish on a heated platter. Remove cloth and lemon slices carefully. Combine mayonnaise, prepared mustard and lemon juice; mix well and serve with fish. (Fish and dressing may also be served cold on a bed of lettuce.)

Humphrey Bogart’s Coconut Spanish Cream

1 tablespoon unflavored gelatin

1/4 cup milk

4 egg yolks, beaten

1/4 teaspoon salt

1/2 cup sugar

2 cup scalded milk

1 cup shredded coconut, plus additional for garnish

2 egg whites, beaten stiff

1/2 teaspoon orange extract

Orange segments for garnish

Soften gelatin in 1/4 cup milk. Stir beaten yolks, salt, and sugar in the top of double boiler over hot water. Add gelatin. Add scalded milk gradually, stirring until the mixture coats the back of a spoon. Cool. When completely cool, stir in coconut. Fold beaten egg whites and extract into custard. Pour into mold and refrigerate until firm. Un-mold and serve garnished with coconut and orange sections.

FRANK SINATRA'S  Sausage & Pepper

1 lb. Italian Sweet Sausage (
3 green peppers
1/3 c. red wine
3 tbsp. olive oil
Salt & pepper

Remove the stems and seeds from peppers and cut into large chunks. In an oven proof baking dish, that can be used on top of the stove, saute green peppers in oil until they begin to soften. Sprinkle with a little salt and pepper. Lift the green peppers out of the dish and set aside.

Cut sausages in pieces. Brown the sausages in the same baking dish. When browned, add red wine. Cover the pan with foil and bake sausage in wine at 350 degrees for 40 minutes. (Ovens vary, so cook until the sausage is no longer pink.) Uncover and add the peppers. Bake for an additional 30 minutes and serve in the same baking dish. 

Serves 4.

Katharine Hepburn’s Brownies

2 (1-ounce) squares unsweetened baker’s chocolate

1 stick unsalted butter

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/4 cup flour

1/4 teaspoon salt

1 cup chopped walnuts

Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat and stir in sugar. Add eggs and vanilla and beat well. Stir in flour, salt and walnuts. Mix well. Pour into a buttered 8-inch square baking pan. Bake at 325˚ F for 40 minutes. Cool and cut into squares.

DOLLY PARTON'S Coleslaw

Ingredients :

1 medium head Green Cabbage

1 medium Onion, peeled and chopped fine

2 large Carrot, peeled and minced fine, or grated

1 small Green or Red Bell Pepper, washed and chopped fine

a 1/4 cup White Vinegar

1 cup Real Mayonnaise 

Place all ingredients except the Mayonnaise in a large glass or ceramic bowl and mix.
Add the Mayonnaise and mix.
Cover bowl, place in refrigerator to chill until you are ready to serve.

DOLLY PARTON'S Peanut Butter Pie

1 & 1/2 cup Confectioners Sugar
1 cup Crunchy Peanut Butter
2 Graham Cracker Crusts
1 large container of Cool Whip
8 ounces of Cream Cheese (at room temperature)

BEAT the Peanut Butter, Cream Cheese, and sugar in a glass mixing bowl with electric beater.
Stir in Cool Whip.
Pour the mixture into the 2 pie crust.
Place in refrigerator and let cool for at least two hours.

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ELVIS 'S Favorite Cake Recipe

Ingredients :

• 1 box yellow cake mix
• 1 (3-ounce) box vanilla pudding (not sugar free!)
• 4 eggs
• ½ cup oil
• 1 cup milk
• 16-ounce can crushed pineapple, undrained
• 1 cup sugar
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FROSTING:

• 8-ounce package cream cheese, room temp
• ½ cup butter, room temp
• 3 cups confectioners’ sugar
• ½ cup chopped pecans (optional)
• 
  

(you can also add a teaspoon of vanilla to frosting if you like)

Instructions

1. Please cake mix, pudding, eggs, oil, and milk in a large mixing bowl. Beat with an electric mixer for one minute. Scrape down sides and beat again for about two minutes, or until smooth.
2. Pour batter into greased 9x13 baking dish and bake at 350 for 30-35 minutes, or until golden and toothpick inserted in center comes out clean.
3. While cake is baking, place pineapple and sugar into a medium saucepan on stovetop and bring just to a boil, over medium high heat while stirring constantly, until sugar is dissolved. Remove from heat.
4. Once cake is done, remove from oven and poke holes all over the top with a fork. While still hot, pour hot pineapple mixture over top and spread to cover. Let cool.
5. For frosting, place butter and cream cheese in large mixing bowl and beat with an electric mixer until smooth and creamy. Add confectioner's sugar gradually, scraping down sides as needed, while beating with an electric mixer. Stir in pecans, if desired.
6. Drop by dollops onto top of cooled cake. Slowly spread dollops together to cover the cake, being careful not to disturb the pineapple topping. Sprinkle finished cake with additional pecans, if desired.