The Golden Age of Hollywood

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Celebrity Recipes

Welcome to CELEBRITY RECIPES. This is for all the foodies here at GAOH. We will share recipes of some of our favorite celebs' favorite recipes.

Please feel free to contribute.

Members: 11
Latest Activity: Nov 10, 2016

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Marlon Brando egg advert mystery solved: The strange story of Joe Flynn and his scrambled dream

Started by Dave Miller Jan 22, 2015. 0 Replies

Not a recipe, per se', but food related, and I thought it was interesting and offbeat. Enjoy!…Continue

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Comment by Dave Miller on November 10, 2016 at 7:46pm

SLOW COOKER JOHN WAYNE CASSEROLE

INGREDIENTS:
1 (32-oz.) bag tater tots (not thawed)
1 lb, ground beef
1 small yellow onion, diced
1 green bell pepper, diced
1 (1.5-oz.) pkg. taco mix (I use mild McCormick)
water (add the amount of water to the meat that the taco mix says to add, ¾ cup is what my packet said)
1 cup sour cream
1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
⅛ tsp. salt
¼ tsp. pepper
½ tsp. onion powder
diced tomatoes for servings (about 2 small tomatoes)
INSTRUCTIONS:
Spray a 6-quart oval slow cooker with non-stick spray. Add the tater tots down in a single layer. Set aside.
In a large skillet, set over medium high heat, brown the hamburger, onions and bell pepper. When the meat is browned, drain the fat. Add the amount of water the taco packet says to add to the meat (my packet said to add ¾ cup). Add the taco packet, and continue cooking and stirring until the meat and the seasoning has thickened.
Pour the meat mixture over the tater tots in the slow cooker.
In a medium sized bowl add the sour cream, salt, pepper, onion powder, and half of the cheese (this is about a heaping cup of shredded cheese, save the other half to top the casserole at the end.)
Spread this sour cream cheese mixture over the meat mixture in the slow cooker.
Cover and cook on LOW for 4.5 hours, without opening the lid during the cooking time.
After the cooking time is up add the remaining cheese evenly over the casserole.
Cover and let the cheese melt, this will only take about 5-10 minutes.
To serve, top with diced tomatoes.

Comment by Dave Miller on April 14, 2016 at 12:31pm

Susan Lucci's (Erica Cane) Apple Cake

1½ cup flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar, divided
1 egg, well beaten
1/2 cup milk
1/2 cup butter, melted
5 tart apples, peeled, cored and cut into eighths
1/2 tsp cinnamon


Preheat oven to 350°F. Line an 8x8x2 or 10x6x2 pan with parchment paper, or grease pan with butter. Preheat oven to 350°F. 
In a large mixing bowl, sift together flour, baking powder, salt and ½ cup sugar.
In a separate bowl, mix together egg, milk, and butter. Stir mixture gently into dry ingredients.
Pour batter ¾ inch thick into baking pan. On top of batter, place apple wedges in parallel rows.
Mix ½ cup sugar with cinnamon. Sprinkle over apples. Bake for about 25 minutes, or until apples are tender.


https://youtu.be/khb--E7Nzk8

Comment by William on February 13, 2016 at 11:13pm

Now that is a good recipe,,My late wife was Sicilian,and with hers the only other thing that she used was tomato paste..,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Comment by Dave Miller on February 13, 2016 at 10:55pm

Sophia Loren’s Favorite Recipe for Spaghetti with Tomato Sauce
600 grams spaghetti (20 oz box)
Olive oil
2-3 cloves of garlic
500 grams tinned, peeled tomatoes(17 oz can)
or fresh tomatoes peeled and seeded
Basil
Sugar
Grated Parmesan cheese
Salt
Preparation:
For the pasta: cook the spaghetti until al dente (this applies to all types of pasta). Sauce and pasta must be ready at the same time.
For the sauce:
Step 1. Place a pan with a dash of olive oil over a high flame. Add the garlic when the oil starts to sizzle. Sauté the garlic until light brown, then add the tomatoes, some basil, a good pinch of salt and a tablespoon of sugar.
Step 2. Lower the heat and allow the sauce to simmer for 30 minutes.
Step 3. While the sauce simmers, cook the pasta al dente and then add the sauce and dish out onto the plates. Garnish each plate of pasta with at least one tablespoon of freshly grated Parmesan cheese before serving.

Comment by Dave Miller on November 26, 2015 at 2:37pm

Marylin Monroe's Turkey Dressing

For the Stuffing

  • No garlic
  • Sourdough
  • French bread – soak in cold water, wring out, then shred
  • For chicken giblets – boil in water 5-10 mins
  • Liver – heart then chop
  • 1 whole or ½ onion, chop & parsley / four stalk celery, chop together following spices – put in rosemary
  • Thyme, bay leaf, oregano, poultry seasoning, salt, pepper,
  • Grated Parmesan cheese, 1 handful
  • 1/2lb – 1/4lb ground round – put in frying pan – brown (no oil) then mix raisin 1 ½ cuops or more
  • 1 cup chop nuts (walnuts, chestnuts, peanuts)
  • 1 or 2 hard boiled eggs – chopped mix togetherTo Prep the Bird
    • Salt & pepper inside chicken or turkey – outside same and butter
    • Sew up clamp birds put chicken or turkey in 350 oven
    • Roasting chicken – 3or 4lbs or larger
    • Cooks 30 min to 1lbs
    • Brown chicken or pheasant (vinegar, oil, onion, spices) – let cook in own juice
    • Add little water as you go
    • ½ glass vinegar – put in when half done
    • Cooks 2 hours
    • Put potatoes
    • Mushroom – button canned
    • Peas – fresh
Comment by Dave Miller on October 24, 2015 at 9:23pm

Tuna Crunch Salad by Maureen O'Hara

Comment by Dave Miller on October 18, 2015 at 5:23pm

Sally Fields

Sally Fields' Peanut Butter-Honey Granola
boiling hot water
1 cup raisins
2/3 cup creamy peanut butter
2/3 cup honey
1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
4 cups rolled oats
1/2 cup dried figs, snipped
1 cup peanuts
1. Pour boiling water over raisins to plump them; let stand 10 minutes, drain, reserve.
2. In a saucepan, combine peanut butter, honey and cinnamon, heat thoroughly.
3. Remove from heat; stir in vanilla.
4. Scatter oats in bottom of a large baking dish or shallow roasting pan. Pour warm peanut mixture over oats, stirring gently to coat oats. Spread mixture with your hands.
5. Bake in pre-heated 300 degree F. oven 35-40 minutes, stirring occasionally.
6. Turn off oven. Stir in raisins, figs and nuts.
7. Let mixture dry in oven for 1 1/2 hours.
8. Store in a cool dry place.
9. Great to serve as a snack or over ice cream.

Comment by Dave Miller on October 18, 2015 at 5:20pm

Maureen McCormick

MARSHA, MARSHA MARSHMALLOW SQUARES

1 (16 oz.) pkg. marshmallows
1/3 c. light butter
1 tsp. vanilla
1 (19 1/4 oz.) box Oatmeal Raisin Crisp cereal
1/2 c. semi-sweet chocolate chips

In a large saucepan, melt marshmallows and butter over medium heat, stirring constantly. When mixture is smooth, remove from heat and stir in vanilla.
Add cereal in small batches, stirring well after each addition; stir in chocolate chips.
Grease a 9 x 13-inch baking pan with butter. Press cereal mixture evenly into pan; cover with plastic wrap and refrigerate until firm (about 1 hour).

For crunchy squares, store in an airtight container in the refrigerator. For chewy squares, store at room temperature. Make 24 squares.

Comment by Dave Miller on October 18, 2015 at 1:54pm

Vivian Vance

Second Banana Bread

1 1/2 cups white sugar
1/2 cup butter, softened
3 bananas, mashed
3 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup sour milk
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

Combine sugar, butter, bananas, eggs, flour, baking soda, milk, salt and vanilla extract in a large mixing bowl; beat well. Pour batter into prepared pan.

Bake in a preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Comment by Dave Miller on October 18, 2015 at 1:52pm

Zsa Zsa Gabor

HUNGARIAN GOULASH

2 T. lard
2 medium onions, chopped
2 lbs. beef round cut into 1/2" cubes
1 lb veal cut into 1/2" cubes
2 garlic cloves, minced
1/2 t. caraway seeds
1/4 t. salt
3 T. paprika
1 1/2 qt. beef stock
1 large can crushed tomato
2 green peppers, cored and sliced into strips
4 medium potatoes, peeled and diced into 1" cubes
salt 'n pepper to taste

Dumplings
2 large eggs
10 T. flour
pinch of salt

Heat the lard in a heavy covered casserole and cook the onions over medium heat until they turn translucent, about 6-8 minutes. Add the two meats, turn the heat up to medium high and cook, stirring every 30 seconds, to brown the meat on all sides, about 10 minutes.

Use a mortar and pestle to grind the caraway seeds and 1/2 t. salt together so that the seeds are powdered. Grind in the minced garlic to make a crumbly paste. Stir this into the browned meat. Stir the paprika into the meat.

Add the beef broth and bring to a simmer. Add more broth or water if needed to cover the meat. Cover and simmer for 1 hour.

After 1 hour add salt and pepper, and more paprika to taste. Add the sliced peppers and potato cubes. Add crushed tomatoes. Make sure there is enough liquid to cover the vegetables; if not add more broth or water.

Simmer for 30 minutes. Check after 15 minutes to see if the goulash is too watery; if so leave the lid off to reduce the liquid. If not, keep covered.

While the potatoes and peppers are simmering, prepare dumplings.

Use a fork to whisk the two eggs with a pinch of salt in a small mixing bowl. One tablespoon at a time whisk in the flour. Keep stirring as you incorporate the flour 1 tablespoon at a time. Keep adding flour until you have a yellow dough that is very stretchy and elastic so that when you pull out the fork you get a nice long strand stretching out. You might not need all 10 T. flour, or you may need more. Towards the end, add by 1/2 T. so that the dough doesn't get too stiff.

When the potatoes and peppers soft, use a metal spatula to pull strings of dough out of the bowl and let them drop into the simmering goulash. They will make little yellow squiggles of spaetzlë style dumplings. When all the dough has been dropped into the simmering goulash use a wooden spoon to push them into the liquid so that they are slightly submerged. They are done when they float back to the surface, 2-3 minutes. .

Serve hot. in bowls garnished with parsley

 

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