---------- Recipe via Meal-Master (tm) v8.06
Title: Crostini
Categories: Appetizers
Yield: 12 appetizers
12 sl Italian Bread, 1/2" thick
1/4 c Olive Oil
1 lg Chopped Tomato
3 tb Chopped Fresh Basil Leaves
1 tb Chopped Ripe Olives
1/2 ts Salt
1/2 ts Pepper
12 sl Mozzarella Cheese
Heat oven to 375 degrees. Place bread slices on ungreased cookie sheets. Drizzle
1 teaspoon oil over each slice bread.
Mix tomato, basil, olives, salt, and pepper. Spread half of the tomato mixture over
bread slices; top each with cheese slice. Spread remaining tomato mixture over cheese.
Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Broccoli Soup
Categories: Soups
Yield: 4 Servings
1 tb Ghee
1 md Onion, thinly sliced
3 3/4 c Vegetable Stock
2 1/2 c Water
1 Inch Piece Ginger, grated
1/2 ts Cayenne Pepper
Juice of 1 Lemon
3/4 lb Fresh Broccoli Florets
Melt ghee over medium low heat and add onion. Cook until onion begins to brown,
stirring occasionally. Meanwhile, heat stock, water, and ginger in a saucepan for 5 to
6 minutes, but do not let it boil. Add onion, cayenne, lemon juice and broccoli to stock.
Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Chicken Teriyaki
Categories: Poultry, Main dish
Yield: 4 servings
1 lb Pineapple Slices
1/2 c Soy Sauce
1 tb Molasses
2 tb Brown Sugar
1/4 c Vegetable Oil
2 tb Cider Vinegar
1 Clove Garlic
1/4 c White Wine
5 Chicken Breasts
Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce,
molasses, brown sugar, oil, vinegar, garlic, and wine. Bone and skin the chicken breasts
and place in a shallow dish. Add the pineapple slices. Pour molasses mixture
over chicken mixture and cover. Marinate in refrigerator for several hours. Drain
and reserve marinade. Grill chicken over hot coals., turning and basting frequently
with reserved marinade, until tender and browned. Grill pineapple on both sides and
serve 2 slices with each chicken breasts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Mashed Potatoes
Categories: Vegetables
Yield: 4 Servings
6 lg Potatoes
8 Garlic cloves
1/2 ts Salt
2 tb Butter
1/4 c Milk
White pepper to taste
Peel Potatoes and cut into quarters. Place in a medium saucepan with garlic and salt; add
enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer,
covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to
off burner to dry potatoes. Mash roughly; with electric hand mixer or wooden spoon, beat in
butter and enough milk to make a creamy consistency. Season with pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pecan Tarts
Categories: Desserts
Yield: 48 Tarts
6 oz Cream Cheese
1 c Butter or Margarine
2 c Flour
3 c Brown Sugar
2 ts Vanilla
1 c Pecans, chopped
4 Eggs, lightly beaten
4 tb Melted Butter or Margarine
Allow the 1 cup butter and cream cheese to soften at room temperature. Mix cream cheese
and butter with a mixer until fluffy. Mix in the flour with a wooden spoon. Separate mixture
into four equal parts and flatten each into a rectangle. Allow the pastry to chill for several
hours.
Preheat oven to 350F degrees. Mix the brown sugar, vanilla, pecans, and melted butter with
a spoon. Refrigerate until ready to use.
Take one of the chilled pastry rectangles and cut into 12 equal pieces. Roll each piece
into a ball, then form the ball into a mini-muffin tin for the crust. Fill each tart about 3/4
full with the refrigerated filling mixture. Bake at 350F degrees for 20 to 30 minutes, until
slightly brown.
To remove tarts from pan, just turn the tin upside down onto paper towels and then turn
the tart right side up on a baking rack to cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bruschetta Turnovers
Categories: Vegetables, Appetizers
Yield: 16 appetizers
3 md Tomatoes, chopped
1 Garlic clove, minced
1 Green onion, chopped
1 tb Dried basil
1/4 ts Salt
1 1/3 c Mozzarella cheese, shredded
4 Tortillas
1 tb Olive oil
Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3 cup cheese
over one half of each tortilla. Top with about 1/3 cup tomato mixture. Fold tortilla
in half over top of filling. Seal edges with toothpicks. Brush both sides with oil.
Broil under preheated broiler for 4 to 5 minutes on each side or until golden
brown and cheese melts. Cut each tortilla in 4 triangles each for appetizers.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Hot Spinach Salad
Categories: Salads
Yield: 4 servings
8 c Torn Spinach Leaves
2 Hard-Cooked Eggs, sliced
2 tb Chopped Radishes
4 sl Bacon, cut in 1" pieces
2 tb Chopped Green Onion
2 ts All-Purpose Flour
1/4 ts Celery Seed
1/4 c Chicken Broth
4 ts Lemon Juice
1 1/2 ts Prepared Horseradish
1 1/2 ts Worcestershire Sauce
In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover
and refrigerate. Immediately before serving time, place bacon in an 8-inch
skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring
often. Remove bacon with a slotted spoon and drain on paper towels; set
aside. Reserve in skillet 3 tablespoons of the bacon grease. Add green onion
to skillet. cook and stir over medium-high heat for 1 minute or until tender. Whisk
in flour. cook and stir 1 minute. Stir in celery seed, chicken broth, lemon juice,
horseradish, and Worcestershire sauce. Cook and stir 30 to 60 seconds or until
thickened and bubbly all over. Stir bacon into sauce. Pour over spinach mixture.
Toss until well coated. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Orange Beef
Categories: Main dish, Meats
Yield: 2 servings
8 oz Flank Steak
1 Egg, beaten
1 tb Cornstarch
1 tb Flour
1 c Oil
2 Scallions, chopped
2 tb Soy Sauce
1/2 c Orange Juice
1 tb Sugar
1/4 c Water
2 Chili Peppers, dry
Orange Slices
Slice flank steak into 1/2-inch strips. Combine cornstarch and flour. Dip
steak first in cornstarch and flour mixture, then in beaten egg. Allow to stand for
five minutes while oil heats in a heavy skillet. Brown a few pieces of meat at
a time until all meat has been cooked. Set aside and keep warm.
In another clean skillet or wok, saute scallions and chili peppers in a
small small amount of oil for 2 minutes. Combine soy sauce, orange juice,
sugar, and water and slowly pour into skillet. Cook 2 to 3 minutes, or until
mixture thickens. Pour over warm beef and garnish with orange slices.
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---------- 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.
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--------- Recipe via Meal-Master (tm) v8.06
Title: Tapioca Pudding
Categories: Desserts
Yield: 8 Servings
2 Eggs, separated
2 tb Sugar
1/4 c Sugar
2 tb Quick cooking tapioca
1 ds Salt
2 c Milk
1 ts Vanilla
In a small bowl, beat egg whites until foamy. Gradually add 2 tablespoons sugar, beating
until stiff peaks form. Set aside. In a medium saucepan, combine 1/4 cup sugar, tapioca,
and salt; mix well. Stir in milk and egg yolks. Cook over medium heat for 10 to 15 minutes
or until mixture comes to a full boil, stirring constantly. Remove from heat; stir in vanilla.
Stir in egg white mixture until well blended. Spoon into individual desert dishes. Cool at
least 30 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Filo Mushroom Pies
Categories: Appetizers
Yield: 36 Servings
1 pk Filo Pastry Sheets
3/4 lb Flat Mushrooms
1/2 lb Onions
7 oz Feta Cheese
2 ts Whole Cumin Seed
2 ts Coriander Seeds
- toasted & lightly crushed
Butter or Oil
2 sm Eggs, beaten slightly
Chop the onion finely and soften it in a little butter or oil, then fry until crisp.
Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the
pan; stir and turn them as necessary to rid them of their moisture and to concentrate
flavor. Mix the two vegetables together and season with salt and pepper. Stir in the
cumin, coriander and grated cheese. When cool, stir in the beaten eggs.
Unwrap the pastry one sheet at a time, keeping the rest covered with a damp
cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long
and brush on one side only with melted butter. Put one rounded teaspoonfuls of
the mixture near the short edge of the buttery side of the first pastry strip, about
1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand
corner of the pastry diagonally over the filling to make a triangle. Continue folding
the pastry at right angles up the whole length of the strip to make a triangular
pouch. Make more pies in the same way until all the filling is used.
To cook, brush the pies all over with melted butter or oil, arrange them side by side on
baking trays and bake at 350-375F degrees for about 20 minutes, until the pastry is golden
and crisp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Antipasto Salad
Categories: Salads,
Yield: 8 servings
2 c Button Mushrooms
1 c Canned Artichoke Hearts
1 tb Olive Oil
1 c Balsamic Vinegar
2 tb Red Wine
1 ts Basil
1 ts Oregano
1 ts Salt
1/2 ts Black Pepper
1 Romaine Lettuce, chopped
1 English Cucumber, sliced
2 Stalks Celery, julienned
4 lg Tomatoes, cut into eighths
4 Green onions, cut in half
-- lengthwise
1/2 c Radishes, quartered
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar,
wine, basil, oregano, salt, pepper. Toss, set aside and let marinate at room
temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms and artichokes
from the marinade and place in center of lettuce. Arrange remaining vegetables
around center. Drizzle remaining marinade over antipasto and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Paul Prudhomme's Chicken
Categories: Poultry, Main dish
Yield: 4 servings
1 ts Salt
1 ts Dillweed
1 ts Dried Basil
1/4 ts Black Pepper
1/4 ts White Pepper
8 Chicken breasts, boneless
- and skinless
1 tb Cornstarch
2 ts Cornstarch
1 c Apple Juice
1 1/2 c Chicken Stock
2 c Julienned Onions
1/2 c Fresh Lemon Juice
Combine salt, dillweed, basil, and both peppers in a small bowl. Sprinkle all
surfaces of chicken evenly with 2 tablespoons seasoning mix. Rub it in
well. Dissolve 1 tablespoon and 2 teaspoons cornstarch in 1/4 cup
apple juice. Set aside.
Preheat heavy nonstick 10-inch skillet over high heat for about 4 minutes.
Place 4 chicken breasts in skillet. Lower heat to medium. Brown for at
least 1 minute per side. Remove chicken. Brown 4 more. Set all the chicken aside.
Return heat to high. Stir in 1/2 cup stock, scraping bottom of skillet to clear it of all
browned bits. Add onions and remaining seasoning mix. Stir. Cook for 3 to 4
minutes, or until all liquid evaporates. Stir in 1/4 of lemon juice. Scrape bottom of
skillet again to clear it. Cook for 3 to 4 minutes, or until liquid evaporates. Add 1/2
cup apple juice. Clear bottom and side of skillet. Cook for 2 to 3 minutes, or until
about half of the liquid evaporates.
Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice.
Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture,
and return to a boil. Return the chicken to the skillet, lower the heat to medium,
and cook until the chicken is done all the way through, about 4 to 5 minutes. Turn
off the heat, remove the chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Dill Rice
Categories: Side dish
Yield: 6 servings
6 Cloves Garlic, minced
2 tb Olive Oil
1 c Long Grain Rice
1 cn (14 oz.) chicken broth
1 ts Dried dill
1 tb Chopped Cilantro
1 ts Salt
1/2 ts Onion Powder
Saute garlic in hot oil until golden. Add rice and saute for 4 to 5 minutes over
high heat. Add broth and seasonings. Bring back to boil, cover and simmer
over low heat for 30 minutes. Fluff the rice and allow to stand uncovered for 5
minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Berry Cobbler
Categories: Desserts, Fruit
Yield: 6 Servings
1/2 c Sugar
2 tb All-Purpose Flour
4 c Fresh Berries
1 c Sugar
1 c All-Purpose Flour
1 1/2 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Softened Butter
1 ds Nutmeg
Preheat oven to 375F degrees. Sprinkle the 1/2 cup sugar amd 2 tablespoons
flour onto the berries and place them in the bottom of a greased 2-quart
baking dish. Combine the flour, sugar, baking powder and salt in a bowl. Add
the milk and butter, and mix well. Spoon the batter over the berries. Sprinkle the
top with the nutmeg. Bake for 45 minutes, or until golden and bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Tomatoes
Categories: Appetizers
Yield: 4 Servings
2 lb Small, sweet tomatoes
6 sl Smoked bacon
4 tb Butter
1 Chopped onion
1 Crushed garlic clove
4 Freshly chopped oregano sprig
1 lb Dried orecchiette
1 tb Olive oil
Salt and pepper
Freshly grated pecorino
Cheese, to serve
Blanch the tomatoes in boiling water. Drain skin, and seed the tomatoes,
then roughly chop the flesh. Using a sharp knife, chop the bacon into small
dice. Melt butter in a saucepan. Add the bacon and fry until it is golden. Add the
onion and garlic and fry over a medium heat for 5-7 minutes until just softened.
Add the tomatoes and oregano to the pan and then season to taste with salt and
pepper. Lower the heat and simmer for 10-12 minutes. Bring a large pan of lightly
salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just
tender, but still firm to the bite. Drain the pasta and transfer it to a warm serving
dish or bowl. Spoon the bacon and tomato sauce over the pasta, toss to coat, and
serve with the cheese
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tuscan Onion Soup
Categories: Soups
Yield: 4 Servings
2 tb Diced pancetta ham
1 tb Olive oil
4 White onions thinly sliced
- into rings
3 Garlic cloves chopped
3 1/2 c Hot chicken or ham stock
4 sl Italian Bread
3 tb Butter
2 3/4 oz Gruyere or cheddar cheese
Salt and pepper
Dry fry the pancetta in a large saucepan for 3-4 minutes until it begins to brown.
Remove the pancetta from the pan and set aside until required. Add the oil to the
pan and cook the onions and garlic over a high heat for 4 minutes. Reduce the heat,
cover, and cook for 15 minutes, or until the onions are lightly caramelized. Add the
stock to the saucepan and bring to a boil. Reduce the heat and leave mixture to
simmer, covered, for about 10 minutes. Toast the slices of ciabatta on both sides,
under a heated broiler, for 2-3 minutes, or until golden. Spread the ciabatta with
butter and top with the gruyere or cheddar cheese. Cut the bread into bite-
size pieces. Add the reserved pancetta to the soup and season with salt and
pepper to taste. Pour into 4 soup bowls and top with the toasted bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops With Sage
Categories: Maindish, Meats
Yield: 4 Servings
2 tb All-purpose flour
1 tb Chopped fresh sage
4 Lean boneless pork chops
- Trimmed of excess fat
2 tb Olive oil
1 tb Butter
2 Red onions sliced into rings
1 tb Lemon juice
2 ts Superfine sugar
4 Plumed tomatoes, quartered
Salt and pepper
Mix the flour, sage,and salt and pepper to taste on a plate. Lightly dust the
pork chops on both sides with the seasoned flour. Heat the oil and butter
in a skillet. Add the chops and cook them for 6-7 minutes on each side until
cooked through. Drain the chops, reserving the pan juices, and keep warm.
Toss the onion in the lemon juice and fry along with the sugar and tomatoes for 5
minutes until tender. Serve the pork with the tomato and onion mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Cheese Et Broccoli
Categories: Side dish
Yield: 4 Servings
10 1/2 oz Dried tagliatelle tricolore
(plain, spinach, and tomato
- flavored noodles)
2 1/2 c Broccoli in flowerets
1 1/2 c Mascarpone cheese
1 c Blue cheese crumbled
1 tb Chopped fresh oregano
2 tb Butter
Salt and pepper
Sprigs of fresh oregano,
To garnish
Freshly grated parmesan,
To serve
Cook the tagliatelle in plenty of boiling salted water for 8-10 minutes, or until
just tender. Meanwhile, cook the broccoli flowerets in a small amount of lightly
salted, boiling water. Avoid overcooking the broccoli, so it retains much of it's color
and texture. Heat the mascarpone and blue cheeses together gently in a large
saucepan until they are melted. Stir in the oregano and season with salt and pepper to
taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Sherbet
Categories: Desserts
Yield: 2 Servings
2 c Whole almonds
1 1/4 c Milk
1 1/4 c Water
2 tb Sugar
Soak the almonds in a bowl of water for at least 3 hours or preferably
overnight. Using a sharp knife, chop the almonds into small pieces. Grind
to a fine paste in a food processor or a mortar. Add sugar to the almond
paste and grind it once again to form a fine paste. Add the milk and water
and mix well (in a blender if you have one). Transfer the almond sherbet to a
large serving dish. Freeze the almond sherbet in the freezer for about 30
minutes. Stir the almond sherbet just before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baba Ganouj
Categories: Appetizers
Yield: 8 Servings
6 lg Eggplants
2 Lemons, juiced
2 tb Tahini
Salt
1 lg Garlic clove
1/4 c Chopped parsley, fresh
2 tb Olive oil
Broil eggplants whole on all sides, turning as necessary until they are soft throughout
and the skin is charred. Set aside to cool for 1 hour.
Peel eggplants and discard skin. In a mixing bowl, add lemon juice & tahini. Blend well.
Add salt to taste. Finely chop the garlic and add to mashed eggplant. Stir well and chill
thoroughly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Arugula Salad
Categories: Salads
Yield: 4 servings
1 Clove Garlic, peeled
1/4 ts Salt
2 tb Balsamic Vinegar
1 ts Dijon Mustard
1/3 c Olive Oil
2 c Mixed Lettuce Leaves
1 c Arugula; stems removed
1/2 lb Mushrooms; sliced
1 Sweet Red Pepper
In a wooden salad bowl, rub garlic and salt onto the bowl to season it. Combine
vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with
arugula. Add mushrooms and slices of red pepper. Toss well and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey Walnut Chicken
Categories: Poultry, Main dish
Yield: 4 servings
2 lb Boneless Chicken Breasts
1 c Honey
2 c Bread Crumbs
1 c Ground Walnuts
Salt to taste
Pepper to taste
Roll chicken breasts in honey and then into a mixture of walnuts and bread crumbs.
Season with salt and pepper. Place in the refrigerator for 1 hour. Bake at 350F
degrees for 45-50 minutes, until golden and cooked through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushrooms And Rice
Categories: Side dish
Yield: 6 servings
3 oz Canned Mushrooms, sliced
2 tb Butter, melted
1/2 ts Salt
1 ds Pepper, white
1/4 c Sherry
3 c Rice, hot cooked
Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5 minutes. Add
salt, pepper, and sherry; simmer about 5 minutes. Stir in rice and mushroom liquid
and heat thoroughly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Carrot Raisin Bars
Categories: Desserts
Yield: 4 Servings
Bottom Layer
1/2 c Butter
1/2 c Sugar
1 c Flour
Top Layer
2 Eggs
1 c Carrots, grated
1 c Brown sugar, packed
1 1/2 c Raisins
1/2 c Nuts, chopped
1 ts Lemon juice
2 tb Flour
1/2 ts Baking powder
1 ds Salt
Preheat oven to 400F degrees. Cream together the butter and sugar. Add the
flour and mix well. Form into a ball, then press it down into a uniform layer
in an 8-inch square baking pan. Bake until golden brown (about 15 minutes).
Combine ingredients for top layer, mixing well. When bottom layer is done, pour on
top and spread evenly. Bake for 25 minutes.
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