---------- Recipe via Meal-Master (tm) v8.06
Title: Sticky Wings
Categories: Appetizers, Poultry
Yield: 4 Servings
1 c Soy Sauce
1/2 c Sugar
1/2 ts Ground Ginger
1 ts Garlic Powder
2 lb Chicken Wings
1/4 c Margarine, Melted
Mix soy sauce, sugar, ginger, and garlic. Place wings in a glass dish. Pour marinade
over wings, cover, and refrigerate for 4 hours or overnight.
Remove wings from marinade and place in a glass baking dish. Brush with margarine.
Bake at 325F degrees for 2 hours, turning once. Serve warm or refrigerate and serve
cold.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Mozzarella Salad
Categories: Salads
Yield: 8 Servings
SALAD
1 bn Leaf Lettuce
1 bn Escarole
1 bn Romaine
2 pt Cherry Tomatoes
1 lb Mozzarella Cheese
DRESSING
1 Egg
2 tb Coarse Grained Mustard
2 ts Balsamic Vinegar
1/4 c Red Wine Vinegar
1/2 ts Salt
1/4 ts Fresh Ground Pepper
1/4 c Extra Virgin Olive Oil
Tear the lettuces into bite-size pieces and combine with cherry tomatoes.
Cube mozzarella and combine with lettuce and tomatoes; set aside.
In a food processor or blender, combine egg, mustard, vinegars, salt,
and pepper. Add olive oil in a thin steady stream with the processor
running. Process until emulsified. Toss the salad with just enough
dressing to coat. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Chicken Breasts
Categories: Main dish, Poultry
Yield: 2 Servings
2 Whole Chicken Breasts,
-skinned and boned
1 c Mushrooms, sliced
1 cl Garlic, minced
1 tb Olive Oil
2 tb Flour
1/2 ts Rosemary
1/4 c Lemon Juice
1/4 c Chicken Broth
2 tb Parsley
In a frying pan over medium heat, saute mushrooms and garlic in oil for 3 to 5
minutes. Remove from pan. Sprinkle chicken with flour and rosemary and
brown on both sides. Add lemon juice and broth to pan and scrape browned
bits from the bottom. Return mushrooms to pan. Lower heat to simmer, cover
pan and cook for 15 minutes. Sprinkle with parsley.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Broiled Potatoes Parmesan
Categories: Side dish, Vegetables
Yield: 4 Servings
2 tb Margarine or Butter, melted
1 ts Dried basil, crushed
1/2 ts Paprika
1/4 ts Garlic Powder
1/8 ts Pepper
2 md Potatoes, diagonally sliced
- to 1/4-inch thick
1/4 c Grated Parmesan Cheese
Stir together margarine or butter, basil, paprika, garlic powder, and pepper.
Place potato slices in a single layer on the unheated rack of a broiler pan.
Brush margarine mixture over both sides of potato slices. Broil about
5-inches from the heat for 8 to 9 minutes until potatoes begin to brown.
Turn potatoes, using a wide spatula. Sprinkle with cheese. Broil for an
additional 4 to 6 minutes until potatoes are tender.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cracked Sugar Cookies
Categories: Desserts, Cookies
Yield: 48 Cookies
1 c Margarine, softened
1 c Brown Sugar
1 c Sugar
2 Eggs
1 ts Vanilla
2 ts Cream Of Tartar
2 ts Baking Soda
1/2 ts Salt
3 c Flour
Granulated Sugar
Cream together margarine and sugars. Beat in eggs and vanilla. Stir in cream
of tartar, baking soda, salt, and flour; mix well. Shape into walnut size balls,
roll in granulated sugar, and place on ungreased cookie sheet. Bake at 375F
degrees for 8 to 10 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Mushrooms
Categories: Appetizers
Yield: 6 servings
1 Whole chicken breast
24 md Mushrooms
1/2 Lemon; juiced
2 tb Butter or margarine
1 Garlic clove; crushed
1 ts Chopped parsley
Salt, pepper
1 Egg yolk; lightly beaten
Fine dry bread crumbs
Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove
skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely
chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt
butter and add stems and garlic and cook 10 minutes, stirring now and then. Add
2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and
pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on
lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350F degrees
for 15 to 20 minutes. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Green Bean Salad
Categories: Salads
Yield: 6 servings
2 lb Fresh green beans
4 lg Cloves fresh garlic
1 1/2 ts Salt
1/2 c Extra virgin olive oil
1/2 c Cider vinegar
1/4 c Minced green onions
1 cn Chopped green chiles
Remove stems and cut green beans into 2-inch lengths. Boil in a pot of water until
crisp-tender, drain, and set aside. Peel the garlic and mash it with the salt. Add oil,
vinegar, onions and chiles to the garlic. Pour over the green beans while hot and
toss gently. Refrigerate before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Angel Hair Pasta
Categories: Pasta, Seafood
Yield: 4 servings
1 1/2 tb Butter
1 1/2 tb Flour
1 1/2 c Milk
1/2 c Heavy cream
1 1/2 tb Prepared Pesto sauce
1 1/2 tb Chopped parsley
1 tb Minced garlic
2 tb Grated Parmesan cheese
1/2 ts Salt
1/2 ts White pepper
1 ts Worcestershire sauce
1 ts Tabasco sauce
2/3 lb Dried angel hair pasta
1/2 Red pepper, cut in strips
1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp
In a saucepan over medium heat, melt butter, stir in flour, and cook for a few minutes until
golden. Add milk and cream, bring to a gentle simmer, and continue to stir until thickened.
Add pesto, parsley, garlic, parmesan, salt, pepper, Worcestershire sauce, and Tabasco
sauce and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta
quickly in a large pot of boiling water until al dente. At the same time, poach the pepper,
snowpeas and shrimp in another pot of boiling water for 2 to 3 minutes, until just heated
through. Drain the pasta, mix it with the sauce and portion it into heated individual serving
bowls. Garnish each portion with shrimp and vegetables, and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Garlic Potatoes
Categories: Vegetables, Side dish
Yield: 6 servings
4 lg Baking potatoes peeled
12 Cloves fresh garlic
6 tb Butter
3/4 c Grated parmesan cheese
Salt and pepper to taste
Cut potatoes in half lengthwise, then slice to medium thickness and place in a large
bowl. Peel and thickly slice garlic cloves. Melt butter in small sauce pan and add
garlic. Cook on medium heat for 1 minute. Add to potatoes with half the cheese and
salt and pepper. Stir until potatoes are well coated. Pour into a greased shallow baking
dish. Top with remaining cheese and bake at 400F degrees uncovered until golden
brown, about 30 minutes. Do not stir or turn during cooking.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Nut Cheesecake
Categories: Cakes, Desserts
Yield: 10 servings
1 c Chocolate Wafer Crumbs
16 oz Cream Cheese Softened
1/2 c Mashed Ripe Bananas
1/4 c Chopped Walnuts
1 tb Margarine
1/4 c Margarine, Melted
1/2 c Sugar
2 Large Eggs
1/3 c Chocolate Chips
2 tb Water
Combine crumbs and margarine; press onto the bottom of a 9-inch springform
pan. Bake at 350F degrees for 10 minutes. Combine cream cheese, sugar and banana,
mixing at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350F
degrees for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt
chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle
over cheesecake. Chill.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sesame Chicken With Honey Dip
Categories: Appetizers, Poultry
Yield: 12 servings
1 1/2 c Mayonnaise
1 ts Dry mustard
1 tb Onion, minced
1 lb Chicken breasts, skinless
-boneless, poached and cut
-crosswise into 1/2" strips
1/2 c Seasoned bread crumbs
1/4 c Sesame seeds
2 tb Honey
1 tb Dijon mustard
Preheat oven to 425F degrees. In a medium bowl, combine 1/2 cup of the mayonnaise,
the dry mustard, and the onion; mix to blend well. Add chicken and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken strips in
bread crumbs to coat. Place in a single layer on a baking sheet and bake for 10 minutes,
until lightly browned and crisped.
Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a
dipping sauce with the chicken strips.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Garlic Spinach Soup
Categories: Garlic, Soups, Vegetables
Yield: 4 servings
1 lg Bunch spinach, remove stalks
4 c Chicken broth
2 lg Carrots, grated
1 lg Onion, chopped
12 Cloves fresh garlic, minced
1/2 c Butter
1/4 c Flour
1/2 c Light cream
1/2 c Whipping cream
Salt and pepper to taste
Garlic croutons
Chop spinach coarsely and combine with chicken broth and carrots in a 3-quart pot.
Cook for 5-10 minutes, until carrots are tender and spinach wilted. Remove from
heat.
Meanwhile, saute onion and garlic very gently over low to medium heat in butter, about 20
to 30 minutes, until onions are tender and translucent, but garlic is not browned. Add
flour and cook, stirring constantly 5 to 10 minutes. Combine spinach mixture with
onion mixture in food processor or blender in small batches and puree until smooth.
Clean pot and return soup to pot. Add cream, whipping cream, salt, and pepper to taste.
Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Mustard-Crusted Pork Tenderloin
Categories: Meats, Main dish
Yield: 4 servings
1 c Chopped scallions
4 Garlic cloves
2 Sprigs fresh thyme
1/4 ts Salt
1/4 ts Fresh ground black pepper
2 tb Dijon mustard
2 tb Olive oil
1/2 c Chicken broth
1 10 oz pork tenderloin
Preheat oven to 350F degrees. In a food processor, combine scallions, garlic, thyme,
salt and pepper; process until finely chopped. Add mustard and oil; process until mixture
forms a paste.
Place pork on a rack in roasting pan; spread with scallion mixture. Pour broth into bottom
of pan. Roast, basting occasionally, 45-50 minutes, or until meat thermometer registers
160F degrees. Let stand 10 minutes before carving into slices.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Braised Vegetables
Categories: Vegetables
Yield: 6 servings
1 md Carrot, diced
1 1/2 Inch piece daikon, diced
1/4 lb Fresh mushrooms, chopped
5 oz Winter melon, cubed
1 Green bell pepper, diced
6 c Vegetable broth
4 tb Vegetable oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy sauce
1 Green onion, chopped
Put the first four vegetables in a pot with the stock and bring to a boil. Cook over
medium heat for 15 minutes. Add the green pepper during the last two minutes.
Drain and reserve the stock.
Heat the oil in a wok over high heat. When very hot, add the ginger and miso, and
stir-fry for a few seconds. Dissolve the cornstarch in 1 cup of the leftover stock
and add it to the wok with the salt, pepper, soy sauce, and cooked vegetables. Cook,
stirring constantly, for 3 to 5 minutes, or until the liquid thickens. Place in a serving
dish and sprinkle with green onion before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fudge Pudding Cake
Categories: Cakes, Desserts
Yield: 8 servings
1 c Sifted flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sugar
3/4 c Chopped walnuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
1 oz Unsweetened chocolate
- melted
1/4 c Unsweetened cocoa powder
3/4 c Brown sugar, packed
1 3/4 c Hot water
Whipped cream
Sift flour with baking powder, salt and sugar into bowl. Add nuts, then stir in
milk, vanilla, shortening and chocolate. Spread batter in greased 8-inch square
pan. Mix cocoa with brown sugar, stir in hot water and pour over batter. Bake at
375F degrees for 40 minutes. As the pudding bakes, a cake layer forms on the
top with rich sauce on the bottom. Spoon warm pudding cake into dessert dishes and
top with whipped cream.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Straws
Categories: Appetizers
Yield: 20 straws
1/2 lb Puff Pastry
Juice of 2-3 Garlic Cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper
Preheat oven to 425F. Roll out the puff pastry on a floured board into a
rectangle, as thinly as possible. Stir the garlic juice into most of the milk and
brush the pastry with half of it. Mix the paprika and Parmesan, and season with
a little salt and cayenne. Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.
Repeat with the remaining garlic milk and Parmesan mixture and roll out to
a rectangle not more than 1/4 inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long. Arrange the straws, at least an inch apart, on
greased baking sheets and bake for 7 to 10 minutes or until well-risen and golden
brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken And Mushroom Soup
Categories: Soups
Yield: 2 servings
1/2 lb Boneless Chicken Breasts
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped
Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the
chicken and mushrooms. When the soup starts to boil again, and all of the
ingredients float to the top, remove from the heat. Add the sesame oil and sherry
and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls
and sprinkle the parsley on top.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Glazed Salmon
Categories: Fish; Maindish
Yield: 2 servings
Vegetable oil spray
3/4 lb Fresh Salmon Fillets
1/4 c Balsamic Vinegar
1 tb Dijon Mustard
Salt and pepper to taste
Heat a medium-sized nonstick skillet and spray with vegetable oil spray.
Brown salmon for 3 minutes on high, turn and brown another 3 minutes.
Transfer salmon to plate; add vinegar to skillet and cook on high heat until
reduced by half, about 3 minutes. Lower heat and add mustard, mixing
well to make a smooth glaze. Salt and pepper salmon, return to skillet
and cook 1 minute. Turn to coat both sides with the glaze and cook another
minute or two, until cooked through.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Couscous
Categories: Vegetables
Yield: 4 servings
1/2 ts Vegetable Oil
2 Green Onions; chopped
2 sm Tomatoes; chopped
1 c Chicken Broth
1 ts Ground Cumin
1 pn Salt
1 ts Curry Powder
1/8 ts Ground Cinnamon
1 c Couscous
2 tb Fresh Parsley; chopped
In a medium-size non-stick skillet; heat the oil. Add green onions and tomatoes;
saute 3 minutes, stirring. Remove from heat and keep warm. In a medium-size
saucepan, combine the remaining ingredients, except the couscous and
parsley. Bring to a boil, then simmer three minutes. Add couscous and remove
from heat. Cover and let stand 5 minutes, until all the liquid is absorbed. Add the
tomatoes and green onions and fluff with a fork. Garnish with chopped parsley.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: White Chocolate Brownies
Categories: Desserts
Yield: 24 brownies
6 tb Unsalted Butter
8 oz Grated White Chocolate
2 Eggs
1/2 c Sugar
1 tb Vanilla
1 c Flour
1 c Semi-Sweet Chocolate Chips
Preheat oven to 350 F degrees. Grease and flour an 8-inch square baking pan. Melt butter
and half of white chocolate together in top of a double boiler over hot water. When the
chocolate is melted, remove from heat and add the remaining white chocolate. Stir to blend
well; set aside.
Beat the eggs, add sugar, and beat for 2-3 minutes. Add the white chocolate mixture,
vanilla and flour. Beat just until smooth. Add chocolate chips and stir by hand. Pour into
prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Cut into squares or bars.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Leek Tart
Categories: Appetizers
Yield: 6 servings
2 tb Butter
6 md Leeks, sliced in 1/4" rounds
2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Fresh ground pepper
1/2 c Heavy cream
7 oz Goat cheese; crumbled
1 Pre-baked 10" tart shell
In a frying pan with a lid, saute the leeks in the butter until wilted. Add vinegar, salt
and pepper; cover and cook on low heat until leeks are tender (about 30 minutes).
Remove lid and increase heat to medium high; add cream and cook, stirring, until
cream is absorbed (about 1 minute). Remove pan from heat and cool slightly.
Spread the goat cheese evenly over the bottom of the tart shell. Spoon the leek mixture
evenly over the cheese. Bake at 350F degrees until heated through and browned on top
(about 15 minutes).
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cobb Salad
Categories: Salads
Yield: 6 servings
1/2 Head iceberg lettuce
1/2 Bunch watercress
1 Small bunch curly endive
1/2 Head romaine
2 tb Minced chives
2 Medium tomatoes, diced
1 Cooked chicken breast, diced
6 Bacon strips; cooked, diced
1 Avocado; peeled and diced
3 Hard-cooked eggs; diced
1/2 c Crumbled Roquefort cheese
1/4 c Water
1/4 c Red wine vinegar
1/4 ts Sugar
1 1/2 ts Lemon juice
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Worcestershire sauce
3/4 ts Dry mustard
1/2 Clove garlic; minced
1/4 c Olive oil
3/4 c Vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Add chives.
Place in a large bowl and arrange tomatoes, chicken, bacon, avocado and
eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.
Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt,
pepper, Worcestershire sauce, mustard, garlic and oils. Chill. Shake dressing well
and pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Fried Steak
Categories: Meats, Main dish
Yield: 8 servings
4 lb Round Steak, 1/2" thick
1 c Milk
1/2 c Unbleached Flour
1/2 ts Salt
1/8 ts Pepper
1/2 c Butter or margarine
4 tb Flour
4 c Milk
4 tb Fat
4 tb Unbleached Flour
1 qt Milk
Tenderize round steak with a meat mallet. Dip steak 1 cup in milk and then combined flour,
salt and pepper. Fry in butter on medium high until golden brown, turning occasionally. After
steak is done, remove from pan and pour off fat leaving about 4 tablespoons in the pan. Add
4 tablespoons flour and stir until smooth over medium heat. Add 4 cups milk; stir and cook
until until gravy is thickened.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Butternut Squash
Categories: Side dish, Vegetables
Yield: 6 servings
1 md Butternut squash
1/4 c Balsamic vinegar
2 tb Water
1/2 ts Salt
1/2 ts Pepper; freshly ground
2 tb Fresh mint; chopped
Peel skin from the squash and cut it in half. Carefully remove the seeds and stringy matter
inside. Cut the squash into medium dice from the center. In a saute pan, put the balsamic
vinegar and water, salt and pepper, and heat. Add the squash and cook for just a few
minutes; it should remain firm. Remove the squash and liquid from the heat and put into
a separate bowl. Cool completely. Add the chopped mint.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Irish Cream Cheesecake
Categories: Cakes, Desserts
Yield: 10 servings
1 c Graham Cracker Crumbs
1/4 c Margarine, melted
1/2 c Cold Water
3 Large Eggs, Separated
2 tb Cocoa
1 c Whipping Cream, Whipped
1/4 c Sugar
1 Env Unflavored Gelatin
1 c Sugar
16 oz Cream Cheese, Softened
2 tb Bourbon or cold coffee
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved.
Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low
heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on
electric mixer until well blended. Gradually add gelatin mixture and bourbon,
mixing until well blended. Chill until thickened, but not set. Beat egg whites
until foamy; gradually adding the remaining sugar, beating until stiff peaks
form. Fold egg whites and whipped cream into cheese mixture and pour
over crust. Chill until firm.
-----
Back To The Top Of This Page
