---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Straws
Categories: Appetizers
Yield: 3 Dozen
2 c Minus 2 tablespoons flour
1 Stick margarine
1 lb Sharp cheddar cheese, grated
1/4 ts Tabasco sauce
1 ds Salt
In a large bowl, combine all ingredients. Knead with hands (or put in food processor) until
well blended. Pack mixture in cookie press and using a star-shaped tip, push through press
in strips approximately 4-5 inches long on ungreased cookie sheet. Bake at 350F degrees
for about 15 minutes. Remove from oven; cool. Return to oven at 200F degrees for 1/2 hour.
Store in covered container; can be frozen.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: German Potato Salad
Categories: Salads
Yield: 4 Servings
4 md Potatoes, peeled and
- quartered
4 sl Bacon, diced
1/4 c Packed brown sugar
2 tb Flour
1/2 c Water
1/4 c Vinegar
1 ts Salt
1/8 ts Black pepper
1 sm Onion, sliced
In medium saucepan cover potatoes with water, and cook over medium heat
for about 20-25 minutes, or until tender. Cool, drain and dice. In a medium skillet,
over medium heat, fry bacon until crisp. Drain on paper towel. Reserve two
tablespoons of bacon drippings, and then add sugar, flour, water, vinegar, salt,
pepper and onion. Cook, stirring frequently until mixture thickens, approximately 5
minutes. Add bacon. Pour bacon and sauce mixture onto diced potatoes and
stir. Serve warm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1 3-pound whole fryer, cut
- into pieces
Flour
Salt and pepper
Vegetable oil
Roll chicken pieces in flour mixed with salt and pepper. Shake off excess flour. In a
large cast-iron skillet, over medium heat, heat oil. Add chicken pieces and fry until
golden brown, 10-15 minutes. Cover skillet and transfer to preheated 325F degree
oven and let bake for about 35-40 minutes until tender. Meat will fall off the bone.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Casserole
Categories: Vegetables
Yield: 3 Servings
1 1/2 tb Unsalted butter
1 tb Minced onion
4 oz Cream cheese
1 1/2 Beef bouillon cubes
- dissolved in 1/2 cup hot
- water
1 Egg
1 1/2 c Cooked spinach, drained well
Combine all ingredients except spinach in a blender and process (or beat it until it looks
like thick milk). In a casserole dish, add spinach, then sauce, and stir to blend. Bake
at 400F degrees for 20 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pecan Molasses Pie
Categories: Desserts
Yield: 1 Pie
1 9-inch pie shell
2 tb Unsalted butter
1/2 c Granulated sugar
2 tb Flour
1/4 tb Salt
2 Eggs, beaten
1 c White corn syrup
1 ts Almond extract
1 c Broken pecan meats
In a medium bowl, cream butter and sugar. Add flour and salt and mix well. Add
beaten eggs, corn syrup, almond extract, and nuts. Pour into pie shell and bake at
250F degrees for 45 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Oven Caramel Popcorn
Categories: Appetizers
Yield: 24 Servings
2 c Packed brown sugar
2 Sticks unsalted butter
1/2 c White corn syrup
1 ts Salt
1 ts Baking soda
24 c Popped corn
Nonstick cooking spray
In a large heavy pot, over medium heat, boil sugar, butter, syrup, and salt for 5
minutes, stirring frequently. Remove from heat; stir in baking soda. Pour over popped
corn, mixing well. Coat cookie sheet with nonstick spray. Spread popcorn evenly on
cookie sheet. Place in 200F degree oven for 1 hour, stirring every 15 minutes.
Remove from oven; cool. Store in covered container to keep crisp.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Chicken Salad
Categories: Salads
Yield: 4 Servings
1 c Cooked rice
1 c Cooked diced chicken
1 c Chopped celery
1 cn Cream of chicken soup,
- undiluted
3/4 c Mayonnaise
3/4 c Sliced almonds
Crushed cornflake crumbs
Butter
In an 8-inch-square baking dish, combine all ingredients except cornflake crumbs.
Top with crusted cornflakes, dot with butter. Bake at 350F degrees for 45
minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Roulades
Categories: Main dish, Meats
Yield: 6 Servings
1 1/2 lb Boneless round steak
Salt and pepper
Flour to coat
Bacon slices
1 Onion, cut into eighths
Dill pickle spears
1/4 c Olive oil
1 cn Beef broth
1 1/2 ts Flour
1 1/2 ts Water
Pound steak until very thin; sprinkle with salt, pepper and flour. Cut into
pieces approximately 4 x 2 inches. Lay about 1/3 slice bacon on each
peice of round steak. Add onion peice and dill pickle spear. Roll up
and fasten with toothpicks. In a large skillet, over medium heat, heat
oil. Add meat and brown. Add broth, cover, and let cook 30-35 minutes.
Remove meat and mix flour and water in skillet until gravy thickens.
Serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli-Lima Bean Casserole
Categories: Vegetables, Side dish
Yield: 12 Servings
10 oz Pkg. frozen chopped broccoli
10 oz Pkg. frozen lima beans
1 cn Cream of mushroom soup
1 pk Onion soup mix
1 c Light sour cream
1 cn Water chestnuts, sliced
3 c Rice Krispies
1 Stick unsalted butter
In a medium casserole dish, add broccoli and lima beans. Mix together soups, sour
cream, and water chestnuts. Pour on top of vegetable mixture. Cover with Rice
Krispies and dot with butter. Bake at 350F degrees for 30 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Persimmon Pudding
Categories: Desserts
Yield: 12 Servings
16 Marshmallows, cut into 6-8
- H1 (or miniatures)
12 Graham crackers, rolled fine
1 pt Persimmon pulp (very ripe
- fruit)
1/4 c Granulated sugar
1 c Chopped walnuts
In a medium bowl, combine all ingredients. Mix well and shape into a log. Wrap in
waxed paper and chill for 4 hours or overnight. Slice into servings. Serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pakoras
Categories: Appetizers
Yield: 4 Servings
6 tb Gram flour
1/2 ts Salt
1 ts Chili powder
1 ts Baking powder
1 1/2 ts White cumin seeds
1 ts Pomegranate seeds
1 1/4 c Water
Fresh cilantro leaves,
- finely chopped
Vegetables of your choice:
-cauliflower, cut into small
-florets; onions, cut into
-rings; potatoes, sliced;
-or fresh spinach leaves
Oil for deep frying
Sift the gram flour into a large mixing bowl. Add the salt, chili powder, baking
powder, cumin, and pomegranate seeds and mix well. Pour in the water and
beat well to form a smooth batter. Add the cilantro and mix. Set the batter aside.
Dip the prepared vegetables of your choice into the batter, shaking off any
exess batter. Heat the oil in a large heavy-based pan. Place the dipped
vegetables in the oil and deep-fry in batches, turning once. Repeat process
until all the batter has been used up. Tranfer the vegetables to paper towels
and drain thoroughly. Transfer to a serving dish and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Salad
Categories: Salads
Yield: 4 Servings
1/2 md Cauliflower
1 Green bell pepper
1 Red bell pepper
1/2 Cucumber
4 Carrots
2 tb Butter
Salt and pepper
Rinse the cauliflower and cut into small florets, using a sharp knife.
Seed the bell peppers and cut the flesh into thin slices. Cut the cucumber
into thin slices. Peel the carrots and cut them into thin slices. Melt the
butter in a large saucepan, stirring constantly so that it doesn't burn.
Add the cauliflower, bell peppers, cucumber, and carrots and stir fry for
5-7 minutes. Season with salt and pepper to taste, cover with a lid,
reduce the heat, and leave to simmer for about 3 minutes. Transfer the
vegetables to a serving dish, toss to mix and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sliced Beef With Yogurt
Categories: Main dish
Yield: 4 Servings
1 lb Lean beef slices, cut into
- 1-inch slices
5 tb Unsweetened yogurt
1 ts Finely chopped fresh ginger
- root
1 ts Crushed garlic
1 ts Chili powder
1 pn Turmeric
2 tb Garam masala
1 ts Salt
2 Cardamoms
1 ts Black cumin seeds
1/4 c Ground almonds
1 ts Shredded coconut
1 tb Poppy seeds
1 tb Sesame seeds
1 1/4 c Oil
2 md Onions, finely chopped
1 1/4 c Water
2 Fresh green chilies
A few fresh cilantro leaves,
- chopped
Place the beef in a large bowl, mix with the yogurt, ginger, garlic, chili
powder, turmeric, garam masala, salt, cardamom, and black cumin seeds,
and set aside until required. Dry-fry the ground almonds, shredded coconut,
poppy seeds, and sesame seeds in a heavy skillet until golden, shaking the
skillet frequently to keep the spices from burning. Work the spice mixture
in a food processor until finely ground (Add 1 tablespoon of water to blend,
if necessary.) Add the ground spice mixture to the meat mixture and
combine. Heat a little oil in a large saucepan and fry the onions until
golden brown. Remove the onions from the pan. Stir-fry the meat in the
remaining oil for about 5 minutes, then return the onions to the pan and
stir-fry for a further 5-7 minutes. Add the water and simmer over a
low heat, covered, for 25-30 minutes, stirring occasionally. Add the fresh
green chilies and cilantro leaves and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Curry
Categories: Vegetables, Side dish
Yield: 4 Servings
2 md Potatoes
2/3 c Oil
1 ts Onion seeds
1/2 ts Fennel seeds
4 Curry leaves
1 ts Ground cumin
1 ts Ground coriander
1 ts Chili powder
1 pn Turmeric
1 ts Salt
1 1/2 ts Aamchoor (Dried mango powder)
Peel and rinse potatoes. Using a sharp knife, cut each potato into 6 slices. Boil
the potato slices in a saucpan of water until just cooked, but not mushy (test by
peircing with a sharp knife). Drain and set aside until required. In a seperate
saucepan heat the oil. Reduce the heat and add the onion seeds, fennel seeds,
and curry leaves, stirring. Remove the pan from the heat and add the ground
cumin, coriander, chili powder, turmeric, salt, and aarmchoor, stirring well to
combine. Return the pan to the heat and stir-fry the mixture for about 1 minute.
Pour this mixture over the cooked potatoes, mix together, and sti-fry over
a low heat for about 5 minutes. Transfer the potato curry to warm serving dishes
and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Sherbet
Categories: Desserts
Yield: 2 Servings
2 c Whole almonds
2 tb Sugar
1 1/4 c Milk
1 1/4 c Water
Soak the almonds in a bowl of water for at least 3 hours or preferably
overnight. Use a sharp knife, chop the almonds into small peices. Grind
to a fine paste in a food processor. Add the sugar to the almond past and
grind once again to form a fine paste. Add the milk and water and mix well
(in a blender if you have one). Tranfer the almond sherbet to a large serving
dish. Chill the almond sherbet in the refrigerator for about 30 minutes. Stir
the almond sherbet just before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Samosas 2
Categories: Appetizers
Yield: 10 Servings
DOUGH:
3/4 c Self-rising flour
1/2 ts Salt
3 tb Butter, cut into small pieces
4 tb Water
FILLING:
3 md Potatoes, boiled
1 ts Finely chopped fresh ginger
- root
1 ts White cumin seeds
1/2 ts Mixed onion and mustard seeds
1 ts Salt
1/2 ts Crushed dried red chilies
2 tb Lemon juice
2 sm Fresh green chilies, finely
- chopped
Ghee or oil, for deep frying
Sift the flour and salt into a large mixing bowl. Add the butter and rub
it into the flour until the mixture resembles fine bread crumbs. Pour in
the water and mix with a fork to form a dough. Pat the dough into a ball and
knead for 5 minutes, or until the dough is smooth. Add a little flour if the dough
is sticky. Cover and set aside to rise. To make the filling, mash the boiled potatoes
gently and mix with the ginger, garlic, white cumin seeds, onion and mustard seeds, salt,
crushed red chilies, lemon juice, and green chilies. Break small balls off the dough and
roll each out very thinly to form a round. Cut in half, dampen the edges, and shape
into cones. Fill the cones with a little of the filling, dampen the top and bottom edges
and pinch together to seal. Set aside. Fill a deep pan one-third full with oil and heat
until a small cub of bread browns in 30 seconds. Carefully lower the samosas into
the oil, a few at a time, and fry for 2-3 minutes, or until golden brown. Remove
from the oil and drain thoroughly on paper towels. Serve hot or cold.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cool Cucumber Salad 2
Categories: Salads
Yield: 4 Servings
8 oz Cucumber
Fresh cilantro leaves,
- finely chopped
2 tb Lemon juice
1/2 ts Salt
1 ts Sugar
Using a sharp knife, slice the cucumber thinly. Arrange the cucumber slices
decoratively on a round serving plate. To make the dressing, place the cilantro,
lemon juice, salt and sugar in a bowl, mix together, and set aside. Chill the
plate of cucumber in the refrigerator for a minimum of one hour, or until
required.Remove the cucumber from the refrigerator. Pour the dressing
over the cucumber just before serving and garnish with a few fresh mint
leaves.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Jalfrezi
Categories: Main dish, Poultry
Yield: 4 Servings
1 ts Mustard oil
3 tb Vegetable oil
1 lg Onion, chopped finely
3 Garlic cloves, crushed
1 tb Tomato paste
2 Tomatoes, peeled and chopped
1 ts Ground turmeric
1/2 ts Cumin seeds, ground
1/2 ts Coriander seeds, ground
1/2 ts Chili powder
1/2 ts Garam masala
1 ts Red wine vinegar
1 sm Red bell pepper, chopped
1 c Frozen fava beans
1 lb Cooked chicken breasts, cut
- into bite-size pieces
Salt
Heat the mustard oil in a large skillet over a high heat for about 1 minute,
until it begins to smoke. Add the vegetable oil, reduce the heat, and add
the onion and the garlic. Saute the garlic and onion until they are golden.
Add the tomato paste, chopped tomatoes, ground turmeric, ground cumin, ground
coriander seeds, chili powder, garam masala, and red wine vinegar to the
skillet. Stir the mixture until fragrant. Add the red bell pepper and fava
beans and stir for 2 minutes, until the bell pepper is softened. Stir in the
chicken, and salt to taste. Simmer gently for 6-8 minutes, until the chicken
is heated through and the beans are tender. Serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Cauliflower
Categories: Side dish, Vegetables
Yield: 4 Servings
4 tb Oil
1/2 ts Onion seeds
1/2 ts Mustard seeds
1/2 ts Fenugreek seeds
4 Dried red chilies
1 sm Cauliflower, cut into small
- florets
1 ts Salt
1 Green bell pepper, diced
Heat the oil in a large heavy-based saucepan. Add the onion seeds, mustard
seeds, fenugreek seeds, and the dried chilies to the pan, stirring to mix.
Reduce the heat and gradually add all the cauliflower and salt to the pan,
stirring to mix. Reduce the heat and gradually add all the cauliflower and
the salt to the pan, stirring to mix. Reduce the heat and gradually add
all the cauliflower and the salt to the pan. Stir-fry the mixture for 7-10
minutes, coating the cauliflower in the spice mixture. Add the diced green
bell pepper to the pan and stir-fry the mixture for 3-5 minutes. Transfer the
spicy fried cauliflower to a serving dish and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Carrot Dessert
Categories: Desserts
Yield: 4 Servings
3 lb, 5 oz carrots
10 tb Ghee
2 1/2 c Milk
3/4 c Evaporated milk
10 Whole cardamoms, peeled and
- crushed
10 tb Sugar
1/4 c Pistachios, chopped
Rinse, peel and grate the carrots. Heat the ghee in a large heavy saucepan.
Add the grated carrots to the ghee and stir-fry for 15-20 minutes or until the
moisture from the carrots has evaporated and the carrots have darkened in color.
Add the milk, evaporated milk, cardamom, and sugar to the carrot mixture and
continue to stir-fry for a further 30-35 minutes, until it is a rich brownish red
color. Transfer the carrot mixture to a large shallow dish. Decorate with the
pistachios and serve at once.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Delicious Chicken Bits
Categories: Appetizers
Yield: 6 Servings
1 1/4 lb Boned, skinned, chicken
- breasts
1 ts Freshly ground black pepper
1/4 ts Ground turmeric
1/4 ts Cayenne pepper
1 ts Ground cumin
1 ts Dried thyme
1/4 ts Garlic powder
1 ts Bright red paprika
3/4 ts Salt
About 3 tb vegetable oil
Preheat oven to 350F degrees. Cut each breast peice into thirds, lengthwise,
and then crosswise into 3/4-inch to 1-inch segments. Put in a bowl. Add the
black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika,
salt, and 1 tablespoon of the oil. Mix well and set aside for 10 minutes longer.
Heat 2 tablespoons oil in a wok or large, nonstick frying pan over very high heat.
When the oil is very hot, put in the chicken. Stir and fry quickly until the
chicken pieces are lightly browned or turn opaque on the outside. Put in a
baking dish, cover loosely with lightly oiled wax paper (which should sit inside
the dish and directly on the chicken pieces), and bake for 8 to 10 minutes or
until the chicken pieces are just cooked through. If not to be eaten immediately,
remove the chicken pieces from the hot baking dish to prevent them from dying
out.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Gingery Cauliflower Soup
Categories: Soups
Yield: 4 Servings
3 tb Vegetable oil
1 md Onion, peeled and chopped
1 Inch peice fresh ginger
- peeled and cut into fine
- slivers
4 Garlic cloves, peeled and
-chopped
1 ts Ground cumin
2 ts Ground coriander
1/4 ts Ground turmeric
1/4 ts Cayenne pepper
2 md Potatoes, peeled and cut
- into rough 1/3-inch dice
1/2 lb Cauliflower florets
5 c Chicken stock
Salt if needed
2/3 c Heavy, whipping cream
Set the oil over medium-high heat in a good-sized saucepan. When hot, put
in the onion, ginger, and garlic. Stir and fry for about 4 minutes or until the
onion is somewhat browned. Put in the cumin, coriander, turmeric, and cayenne
pepper. Stir once and put in the potatoes, cauliflower, and chicken stock. If the
stock is unsalted, put in 3/4 teaspoon salt. Stir and bring to a boil. Cover, turn the
heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
Taste for salt, adding more if you like. Put the soup into a blender, in 2 batches
or more as required, and blend thoroughly. Strain, using down to get all the pulp.
Add the cream and mix. The soup may now be reheated and served.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Lamb With Onions
Categories: Main dish, Meats
Yield: 4 Servings
3 tb Vegetable oil
2 sm Onions, peeled and cut into
- fine half rings
1 Inch peice fresh ginger,
- peeled and cut into fine
- slivers
6 Cloves garlic, peeled and
- finely chopped
1 1/2 lb Boned shoulder of lamb, cut
- into 1 1/2-inch chunks
6 Fresh, hot green chilies,
- sliced into rounds (do not
- remove seeds)
2 Canned plum tomatoes,
- coarsely chopped, and 6
- tb of juice from the can
6 tb Plain yogurt
1 ts Ground roasted cumin seeds
1 ts Salt
1 ts Garam masala
Put all the ingredients except the garam masala into a pressure cooker and mix
well. Turn the heat up to high and build up the pressure. When the pressure is fully
up, turn the heat to low and cook for 15 minutes. Reduce the pressure quickly with
the help of cool water poured on the lid and open the pot. Add the garam masala and
cook, uncovered, over high heat for about 10 minutes or until the sauce is thick and greatly
reduced. Stir gently as you do this.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Simply Grilled Tomatoes
Categories: Side dish, Vegetables
Yield: 2 Servings
1 1/2 lb Tomatoes
1/4 ts Salt
Freshly ground black pepper
1/4 ts Garam masala
1/4 ts Ground cumin
A generous pinch of cayenne
- pepper
2 ts Fresh lemon juice
Preheat the grill. Cut the tomatoes in halves crosswise. Sprinkle the salt, black
pepper, garam masala, cumin, and cayenne pepper over the cut surfaces
and rub the spices in. Sprinkle the lemon juice on top and rub that in as well. Place
under the hot grill, about 4 inches from the heat source and grill until the top is
browned and the tomatoes are slightly limp. Dot with butter or dribble some oil over
the top if you like.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Whole Wheat Halva
Categories: Desserts
Yield: 4 Servings
1 1/2 c Sugar
Seeds from 4 cardamom pods
1 1/2 c Vegetable oil
2 c Whole wheat flour
3 tb Mixed, chopped, blanched
- almonds and unsalted
- pistachios
Put the sugar in a medium sized saucepan. Add 4 cups water and bring to a simmer.
Throw in the seeds from the cardamom pods. Cook until the sugar has dissolved,
which will take a minute or two. Set this syrup aside.
Put the oil in a large, wide, preferably nonstick saucepan and set over medium-high heat.
When the oil is hot, add the flour. Turn the heat down to medium. Stir and fry until the
flour turns a warm toffee color. This will take about 8 minutes. Add the syrup, stirring as
you go. The syrup will make the halva bubble up. Keep stirring, turning the heat down if
necessary, until the halva has thickened - a matter of a few minutes. Add the nuts and
mix them in. Turn off the heat and serve warm.
-----
Back To The Top Of This Page
