---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Garlic Dip
Categories: Appetizers
Yield: 4 cups
6 lg Heads fresh garlic
16 oz Cream cheese
4 oz Bleu cheese
3/4 c Milk
2 ts Chopped fresh parsley
Remove outer covering on garlic. Do not peel or separate the cloves. Place
each garlic head on a large square of heavy aluminum foil. Fold up the foil,
so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove
garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to
remove cooked garlic. Discard skins. In a food processor, mix cheeses, milk and
garlic until smooth. Place in serving dish. Sprinkle with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot And Sour Soup
Categories: Soups
Yield: 8 servings
4 Chicken breasts,
-skinned & boned
4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
1/3 c Water
2 Eggs
1 Green onion, thinly sliced
Cut the chicken into 1/8 inch slices. Stir the chicken slices with 1 tablespoon soy sauce
in a bowl. Cook chicken in oil in 5 quart pan until tender, about 3 minutes. Remove the
chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling,
stirring frequently. Reduce heat to low and simmer for 10 minutes, or until vegetables
are tender. Add chicken and tofu, bring to a boil over medium heat. Stir cornstarch and 1/3
cup water in small bowl until smooth. Gradually add the mixture to the simmering
soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into
soup, stirring gently until set. Sprinkle green onion over the soup.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Saucy Red Snapper
Categories: Fish, Main dish
Yield: 4 servings
2 tb Olive oil
1 Large onion, chopped
4 Cloves garlic, minced
4 ts Sugar
1 ts Salt
1/4 ts Cinnamon, ground
1/4 ts Cloves, ground
5 c Tomato, chopped
1 1/2 ts Water
1 1/2 ts Lemon juice
1 tb Cornstarch
2 Jalapenos, chopped
2 tb Capers
5 1/2 lb Red Snapper, cleaned
- scaled, head removed
1/3 c Green olives, sliced thin
3 tb Chopped cilantro
Heat oil in a frying pan over medium heat; add onion and garlic and cook, stirring
often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes. Cook,
stirring, over high heat until a thick sauce forms (about 8 minutes).
Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook
until mixture boils and turns clear; remove from heat. Stir in chiles and capers.
Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease
foil lightly, then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered,
at 400F degrees until fish flakes with fork in thickest part (about 45 minutes). Baste
frequently with sauce during last 15 minutes of baking.
Skim watery juices off sauce with a spoon; stir sauce to blend. Lift foil, fish, and clinging
sauce and slide onto a platter; drizzle with remaining sauce in pan. Garnish with olives
and cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wilted Green Beans
Categories: Side dish, Vegetables
Yield: 8 servings
2 lb Green beans, trimmed
1 ts Olive oil
2 ts Balsamic vinegar
1 tb Basil, minced
Salt & pepper to taste
Bell peppers, red & yellow,
Preheat oven to 500F degrees. In a large bowl, toss all the ingredients until the beans
are well coated. Place on a non-stick baking sheet in a single layer. Bake for 10 minutes,
stirring once. Serve at room temperature garnished with the bell pepper slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marble Cheesecake
Categories: Desserts
Yield: 10 servings
1 c Graham Cracker Crumbs
3 tb Margarine, Melted
3/4 c Sugar
3 Large Eggs
3 tb Sugar
24 oz Cream Cheese, Softened
1 ts Vanilla
1 oz Unsweetened Chocolate, melted
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform
pan. Bake at 350F degrees for 10 minutes. Combine cream cheese, sugar and vanilla,
beating at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and
chocolate batters alternately over crust; cutting through batters with knife several
times for the marble effect. Bake at 450F degrees for 10 minutes. Reduce oven
temperature to 250F degrees; continue baking 30 additional minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill at least 6 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spanakopita
Categories: Appetizers
Yield: 20 Appetizers
3 lb Spinach
3 Leeks, washed
1 md Onion
1/2 c Butter, unsalted
1 ts Salt
1/2 ts Pepper
5 Eggs, beaten
1 lb Feta cheese
1 c Bread crumbs
1 c Milk
1/2 c Olive oil
1 lb Filo dough
1 tb Water
Wash the spinach, dip it for a minute or two in boiling water to blanch it, and then
chop it. Drain the spinach and squeeze the water out of it.
Wash thoroughly and chop the white part of the leeks. Peel and chop the onion.
Saute the chopped leeks and onion in the butter. Add the spinach, salt and pepper.
Mix everything together and simmer for 20 minutes.
While the spinach is cooking, crumble the feta cheese into small chunks.
Remove the spinach from heat and add the cheese, eggs, bread crumbs and milk. Mix
everything together and set aside. Grease a square baking pan with a little olive oil.
Take one sheet of dough and place it on the bottom of the pan towards one of the
corners, in such a way that the dough sticks out a little from two of the sides of the pan.
Brush the sheet with olive oil. Repeat this step until you have used about two thirds of
the dough, alternating corners and always brushing each sheet of dough with olive oil.
Pour the spinach mixture into the pan. Level it, and fold in the sides of the assembled crust.
Brush the dough with olive oil. Take one sheet of dough and place it on top of the pie. Brush
the sheet with olive oil. Repeat this step until you have used all the remaining dough,
always brushing each sheet with olive oil.
Gently tuck the edges of the top sheets of dough under the sides of the pie. Brush the top
with olive oil. Using a sharp knife cut the top of the pie as if you were cutting it to serve
it, but don't go all the way to the bottom. Sprinkle the pie with water and bake it at 350F
degrees for 45 minutes. Let the pie cool and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Soup
Categories: Soups
Yield: 4 Servings
1 md Onion, chopped
1 Garlic clove, crushed
1 tb Sunflower oil
1 Bay leaf
1 lb Broccoli, chopped
20 oz Vegetable stock
Salt & pepper
Juice of 1/2 lemon
Saute onion and garlic in oil with the bay leaf for 3 teaspoon 4 minutes. Remove 4
ounces of broccoli florets. Add the rest of the broccoli and stock. Bring to a boil
and simmer gently, covered for 10 minutes. The broccoli should be tender but still
bright green. Remove the bay leaf and cool slightly.
Blend the soup until it is completely smooth. Season to taste with salt and pepper, and add
the lemon juice. Reheat gently in a clean pot. Meanwhile, steam the reserved florets till
tender, about 8 minutes. Add to The soup, stir and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dijon Pork Chops
Categories: Meats, Main dish
Yield: 4 servings
4 Boneless pork chops
1/2 c Dry bread crumbs
3 tb Dijon mustard
3 tb Lemon juice
Vegetable oil cooking spray
Heat oven to 375F degrees. Trim all visible fat from pork chops. Spray a 13x9x2-inch pan
with cooking spray. Place bread crumbs in a shallow dish. In another swallow dish, combine
mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture,
then in bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until pork is no
longer pink, turning halfway through baking.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Confetti Potato Casserole
Categories: Vegetables
Yield: 4 servings
1/3 c Water
2 tb Butter
1 md Onion
1 1/2 lb Cubed potatoes
1/2 c Chopped bell pepper
2 oz Diced pimiento
1/2 ts Salt
1/4 ts Pepper
1/2 c Shredded Cheddar cheese
3 sl Bacon, cooked & crumbled
Combine potatoes and water in a 2 quart casserole dish. Cover and microwave at
HIGH power 8 to 10 minutes or until potatoes are tender, stirring after 4 minutes. Drain; add
butter, stirring until butter melts. Add onion, bell pepper, pimiento, salt, and pepper. Bake
at 375F degrees for 25 minutes; sprinkle with cheese and bacon. Bake an additional 5
minutes or until cheese melts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Berry Cobbler
Categories: Desserts
Yield: 6 Servings
1/2 c Sugar
4 c Berries of your choice
1 c Sugar
1 c Flour, all-purpose
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/4 c Butter, softened
Nutmeg
Preheat oven to 375F degrees. Sprinkle the 1/2 cup of sugar on the berries and place
them in the bottom of a 2-quart baking dish. Combine the flour, 1 cup sugar, baking powder,
and salt. Add the milk and butter, and beat well. Spoon the batter over the berries. Sprinkle
nutmeg on top. Bake for 45 minutes, until golden.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mozzarella Snacks
Categories: Appetizers
Yield: 4 Servings
8 sl Bread, preferably slightly
Stale, crusts removed
3 1/2 oz Mozzarella cheese, thickly
Sliced
1/3 c Black olives, chopped
8 cn Anchovy fillets, drained &
- Chopped
16 Fresh basil leaves
4 Eggs, beaten
2/3 c Milk
Oil for deepfrying
Salt pepper
Cut each slice of bread into 2 triangles. Top 8 of the bread triangles with
mozzarella slices, olives, and chopped anchovies. Place the basil leaves on
top and season with salt and pepper to taste. Lay the other 8 triangles of bread
over the top and press down, round the edges to seal. Mix the eggs and milk
and pour into a baking dish. Add the sandwiches and leave to soak for about
5 minutes. Heat the oil in large saucepan to 350-375F degrees, or until cube of
bread browns in 30 seconds. Before cooking the sandwiches, squeeze the
edges together again. Carefully place the sandwiches in the oil and deep-fry
for 2 minutes, or until golden, turning once. Remove the sandwiches with a
draining spoon and drain on paper towels. Serve immediately while still
hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Brown Lentil Et Pasta Soup
Categories: Soups
Yield: 4 Servings
4 sl Streaky bacon, cut into
Small squares
1 Onion, chopped
2 Garlic cloves, crushed
2 Celery stalks, chopped
2 oz Farfalline or spaghetti,
- Broken into small pieces
14 oz Can of Brown lentils,
Drained
5 c Ham or vegetable stock, hot
2 tb Chopped, fresh mint
Place the bacon in a large skillet together with the onions, garlic, and
celery. Dry fry for 4-5 minutes, stirring until onion is tender and the
bacon is just begining to brown. Add the pasta to the skillet and cook,
stirring, for about 1 minute to coat the pasta in the oil. Add the lentils
and the stock and bring to boil. Reduce the heat and leave to simmer
for 12-15 minutes, or until the pasta is tender. Remove the skillet from
the heat and stir in the chopped fresh mint. Transfer the soup to
warm soup bowls and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta Carbonara
Categories: Pasta, Maindish
Yield: 4 Servings
1 tb Olive butter
3 tb Butter
3 1/2 oz Pancetta or unsmoked bacon,
- diced
3 Eggs, beaten
2 tb Milk
1 tb Thyme, stems removed
1 1/2 lb Fresh or 12 oz dried
Conchigoni rigati
1 3/4 oz Parmesan, grated
Salt and pepper
Heat the oil and butter in a skillet until the mixture is just beginning to froth.
Add the pancetta or bacon to the pan and cook for 5 minutes, or until browned
all over. Mix together the eggs and milk in a small bowl. Stir in the thyme and
season to taste with salt and pepper. Cook the pasta in a saucepan of boiling
water for 8-10 minutes until tender, but still has bite. Drain thoroughly. Add the
cooked, drained pasta to the skillet with the eggs and cook over a high heat for
about 30 seconds, or until the eggs just begin to cook and set. Do not overcook
the eggs or they will become rubbery. Add half of the grated parmesan cheese,
stirring to combine. Transfer the pasta to a serving plate, pour the sauce over and
toss to mix well. Sprinkle the rest of the grated parmesan over the top and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Risotto Verde
Categories: Side dish
Yield: 4 Servings
7 1/2 c Vegetable stock
2 tb Olive oil
2 Garlic cloves, minced
2 Leeks, shredded
1 1/4 c Arborio rice
1 1/4 c Dry white wine
4 tb Chopped mixed herbs
8 oz Baby spinach
3 tb Low-fat unsweetened yogurt
Salt and pepper
Shredded leek, to garnish
Pour the stock into a large saucepan and bring to boil. reduce the heat to a simmer.
Meanwhile, heat the oil in a separate pan and saute the garlic and leeks for 2-3 minutes
until softened. Pour in the rice and cook for 2 minutes, stirring until well coated. Pour
in half of the wine and a little of the hot stock. Cook over a gentle heat until all of the
liquid has been absorbed. add the remaining stock and wine and cook over a low heat
for 25 minutes or until the rice is creamy. Stir in the chopped mixed herbs and baby
spinach, season well with salt and pepper and cook for 2 minutes. Stir in the unsweetened
yogurt, garnish with the shredded leek, and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Pudding
Categories: Desserts
Yield: 4 Servings
2 tb Mixed summer fruit such as
Blackberries, redcurrants,
Blackcurrants, raspberries,
Logan berries, and cherries
3/4 c Superfine sugar
8 sm Slices white bread
Low-fat fromage blanc, to
Serve
Stir the fruit and superfine sugar together in large saucepan, cover and bring to a boil.
Simmer for 10 minutes, stirring once. Cut the crusts off the bread slices. Line a 4 1/2 cup
pudding bowl with the bread, ensuring there are no gaps between the bread slices. Add
the fruit and as much of the cooking juices as will fit into the bread-lined bowl. Cover
the fruit with the remaining bread slices. Put the pudding bowl on to a large plate or a
shallow baking sheet. Place a plate on top and weigh it down with cans. leave to chill
in the refrigerator. When ready to serve, turn the summer pudding out on to a serving
plate or shallow bowl, cut into slices and serve cold with low-fat fromage blanc.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southwest Guacamole
Categories: Appetizers
Yield: 2 Cups
3 Jalapenos, chopped
2 Ripe Avocados, mashed
1/2 c Finely Chopped Onion
1 sm Tomato, chopped
1/2 ts Garlic Powder
1 Lime's Juice
Combine all ingredients, place the avocado pit back into the guacamole, and let sit for
an hour to blend the flavors. Remove the pit and serve with tortilla chips as a dip,
with chopped lettuce as a salad, or as a garnish or topping on other dishes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chile Corn Chowder
Categories: Soups
Yield: 6 Servings
6 Roasted New Mexican Chiles
- roasted, peeled, chopped
3 c Chicken Broth
1 Potato, peeled and diced
1 md Onion, chopped
2 c Whole Kernel Corn
1 c Grated Cheddar Cheese
1 c Heavy Cream
Combine, chiles, broth, potato, onion, and corn in a large pot and cook over low
heat until potatoes are done. Add the cream and cheese and heat through,
stirring, until the cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp In Adobo Sauce
Categories: Main dish, Seafood
Yield: 6 Servings
3 lg Dried Ancho Chiles, stems
- and seeds removed
1 Dried Pasilla Chile, stems
- and seeds removed
1 c Hot Water
1 lg Onion, chopped
2 Cloves Garlic, chopped
1/2 ts Dried Oregano
1/4 ts Ground Cumin
1/4 c Vegetable Oil
1/4 c White Vinegar
1 1/2 ts Sugar
1 1/2 lb Large Shrimp, peeled and
- deveined
Cover the chiles with hot water and let them sit for 15 minutes until softened.
Combine the chiles and 1/3 cup of their soaking water, the onion, garlic, oregano,
and cumin in a blender and puree to a smooth paste.
Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and
bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to
8 minutes.
Add the shrimp to the sauce and toss to coat. Simmer the shrimp for 5 to 8
minutes until shrimp are done.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chile Quelites
Categories: Side dish, Vegetables
Yield: 6 Servings
2 ts Dried, Crushed Piquin Chiles
- seeds included
1 1/2 lb Fresh Spinach
5 sl Bacon
1/4 c Chopped Onion
2 Cloves Garlic, minced
1/2 c Cooked Pinto Beans
Steam the spinach until done. Drain well and chop.
Cook the bacon until crisp. Remove the bacon, drain, and crumble. Add the onion and garlic
to the bacon drippings and saute until soft. Add the chile, spinach, bacon, and pinto beans
and continue to cook for 5 to 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Citrus Pepper Sorbet
Categories: Desserts
Yield: 8 Servings
3 Yellow Wax Peppers, stems
- and seeds removed, chopped
1 3/4 c Water
1 1/4 c Sugar
3 lg Oranges, peeled and chopped
2 tb Dark Rum
4 tb Fresh Lemon Juice
3 tb Light Corn Syrup
Combine 1 1/4 cups of the water with the sugar and heat until the sugar dissolves.
Bring to a boil, remove from heat, and cool to room temperature. Cool in the refrigerator
for 2 hours.
Puree the remaining ingredients with the remaining 1/2 cup water and refrigerate for
2 hours.
Stir the sugar mixture into the fruit mixture. Pour the mixture into an ice cream maker
and follow directions for making ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Bean Dip
Categories: Appetizers
Yield: 2 Cups
2 cn (15 oz.) Lima Beans, drained
- liquid reserved
4 Cloves Garlic, minced
1/4 c Fresh Lemon Juice
2 tb Minced Fresh Dill
1 tb Chopped Fresh Mint
1 ts Olive Oil
1/3 c Minced Red Onions
Salt to taste
Ground Black Pepper to taste
In a blender or food processor, puree the lima beans, garlic, lemon juice, dill,
and mint. If needed, add about 1/4 cup of the reserved bean liquid to aid in
pureeing. Add the olive oil and process until smooth and creamy. Fold in the
red onions by hand and add salt and pepper to taste. Serve at room
temperature, or chill for at least an hour and serve cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Grapefruit Salad
Categories: Salads
Yield: 4 Servings
5 oz Fresh Spinach
1 ts Olive Oil
1 Garlic Clove, minced
1 Grapefruit
1 Avocado
Salt to taste
Ground Black Pepper to taste
Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller
pieces but keep the small leaves whole. In a large bowl, mix together the oil and garlic,
add the spinach and toss well. Set aside.
Peel, seed, and section the grapefruit. Halve the avocado, remove the pit, peel, and cut
into 1-inch slices. In a small bowl, gently mix together the grapefruit and avocado. Add
them to the bowl with the spinach. Sprinkle with salt and pepper to taste, toss lightly, and
serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southeast Asian Fish Rolls
Categories: Main dish, Seafood
Yield: 4 Servings
8 Flounder Fillets (4 oz. ea.)
1/4 c Fresh Lime Juice
2 tb Soy Sauce
4 Cloves Garlic, minced
1/4 c Chopped Fresh Basil
1 ts Grated Fresh Ginger Root
3 tb Chopped Fresh Cilantro
1/2 ts Fresh Grated Lime Peel
Preheat the oven to 375F degrees.
Rinse the fish fillets, pat dry, and set them aside. In a medium bowl, mix
together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime peel. Lay
the fillets, skin side up, on a cutting board and spoon 1/8 of the filling on one
end of each fillet. Roll up each fillet and place the rolls close together in a
nonreactive baking dish. Cover tightly with foil and bake for 20 to 25 minutes,
until fish flakes easily with a fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Asparagus
Categories: Vegetables, Side dish
Yield: 4 Servings
1 lb Asparagus, tough ends removed
2 ts Olive Oil
1 ts Balsamic Vinegar
1/4 ts Salt
1 Garlic Clove, minced
2 ts Minced Fresh Tarragon
Preheat the oven to 400F degrees.
Toss together the asparagus and remaining ingredients in a bowl until the asparagus is
well coated. Arrange the asparagus in a single layer on an ungreased baking tray.
Bake for 20 to 25 minutes, until the asparagus spears are tender, stirring
occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dark Chocolate Pudding
Categories: Desserts
Yield: 4 Servings
3 tb Cornstarch
3 tb Sugar
2 tb Unsweetened Cocoa Powder
2 c Skim Milk
1 ts Pure Vanilla Extract
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the
milk and stir until very smooth. Cook on medium heat, stirring constantly, until the
pudding comes to a boil. Lower the heat and gently simmer, stirring constantly, for
3 to 4 minutes. Stir in the vanilla, pour the hot pudding into a individual serving
dishes, and serve warm or chill for at least 2 hours and serve cold.
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