Monday, November 29, 2021

Celebrity Recipes that are sure to impress! (part 1)

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Some of our favorite celebrities are chefs such as Rachel Ray or Martha Stewart. However, some of the best recipes can actually come from some unlikely sources! These recipes are from vintage celebrities but each of their dishes are sure to impress!

Dolly Parton’s Coleslaw recipe (thanks to www.food.com)

Celebrity Recipes
  • 1 medium head cabbage, minced
  • 1 medium onion, finely minced
  • 1 carrot, minced (or grated)
  • 1⁄2 bell pepper, finely minced
  • 1⁄4 cup sweet pickle juice
  • 1⁄4 cup white vinegar
  • 1 tablespoon dill pickles, minced or 1 tablespoon pickle relish
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1⁄4 teaspoon black pepper
  • 1 teaspoon salt

Mix all ingredients in a large bowl. Chill until ready to serve. Serves 10-12.

Note: I slightly change the amounts of ingredients for my personal preference and a tarter flavor. I use ½ medium sweet Vidalia onion instead of 1 medium onion and ¼ cup apple cider vinegar instead of ¼ cup white vinegar. Also, I increase other ingredients as follows: 2 carrots, ½ teaspoon black pepper, ¾ cup sweet pickle juice, 1 ½ cups of full-fat mayonnaise. I strongly recommend using only full-fat mayonnaise and not light mayonnaise because the acid in the pickle juice and vinegar breaks down the light mayonnaise into a watery consistency which is not desirable.

Oprah Winfrey approved Unfried Chicken recipe (written by Art Smith, thanks to www.popsugar.com)

Celebrity Recipes
  • 1 cup buttermilk
  • 1 tablespoon Louisiana hot sauce or hot sauce of choice
  • 2 boneless chicken breasts, cut in half
  • 2 chicken thighs
  • 2 chicken legs
  • 1 1/2 cups multigrain or whole wheat
  • Panko breadcrumbs
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cayenne
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons of garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Optional: 1 lemon cut into wedges

In a large bowl, whisk together buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour but no more than 24 hours.

Preheat the oven to 400°F. In a large zip-top bag, combine the breadcrumbs, parmesan, black pepper, cayenne, onion powder, garlic powder, smoked paprika, and salt. Seal the bag and shake to combine the ingredients.

Remove the chicken from the buttermilk, letting excess drip off, and transfer directly to the bag with the breadcrumb mixture. Shake the bag to evenly coat the chicken in the breadcrumbs. Remove the chicken from the bag and lay flat on a nonstick baking sheet. Place in the oven and bake for 30 minutes, or until cooked through, about 20 minutes. Slice the chicken, arrange onto plates, and serve (with lemon wedges if using).

Frank Sinatra’s Eggplant Parmesan recipe (thanks to www.recipegoldmine.com)

Celebrity Recipes

 Eggplant

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 medium eggplant, peeled and cut crosswise in 12-inch slices
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup (1 1/2 ounces) grated Parmesan cheese
  • 6 ounces mozzarella cheese

Tomato Sauce

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 small clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 (14 1/2 ounce) can tomatoes, cut up
  • 1/3 cup tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon dried oregano, crushed
  • 1 bay leaf

Prepare Tomato Sauce and set aside. Combine flour and salt. Dip eggplant into egg, then into seasoned flour. Sauté the eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towels. Place 1/2 of eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce, and 1/2 mozzarella cheese. Cut remaining mozzarella into triangles. Repeat layers. Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until hot.

In part two of this article, I will include recipes from. Queer Eye star, Antonio Porowski and other more up and coming celebrities!

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