---------- Recipe via Meal-Master (tm) v8.06
Title: Bagna Calda
Categories: Appetizers
Yield: 6 Servings
1 1/2 c Peeled Garlic Cloves
1 1/2 c Extra Virgin Olive Oil
2 oz Butter
1 cn (2 oz) Anchovies
Italian or French Bread
Place garlic cloves, olive oil, butter, and anchovies in an oven safe
casserole dish. Cover and place in oven at 275F degrees for 1 1/2 hours.
Serve with bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Soup
Categories: Soups
Yield: 6 Servings
3 cn Waterpacked Artichoke Hearts
2 md Chopped Onions
3 Sprigs Fresh Thyme
2 Whole Bay Leaves
4 c Chicken Stock
Salt to taste
1/2 c Roasted Garlic Puree
1 c Heavy Cream
4 oz Grated Monterey Jack Cheese
Cut artichoke harts in half. place in pot with onions, thyme, bay leaves,
and chicken stock. Add salt, and bring to a boil. Cook until artichokes are
very soft.
Puree the soup, using either a hand held blender or a food processor.
Strain, or pass through a food mill.
Return soup to pot, bring to a simmer, then add the roasted garlic, cream,
and cheese. Whip until smooth and cheese is incorporated. Adjust seasoning
with salt and pepper before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hoppin' John
Categories: Main dish
Yield: 8 Servings
1 1/4 c Dried Black-Eyed Peas
5 1/2 c Chicken Stock
1 tb Olive Oil
1 lg Onion, chopped
1 lg Bell pepper, chopped
3 Cloves Garlic, minced
1 c Raw Long Grain Rice
1 ts Ground Cumin
1 ts Dried Thyme
1/2 ts Tabasco Sauce
2/3 c Lean Ham, diced
Rinse the black-eyed peas and place in a pot with chicken stock. Bring to
a boil. Cover, reduce heat and simmer for 35 minutes.
Saute the onion, garlic, and bell pepper in olive oil until softened. Add
to black-eyed peas.
Stir in rice, cumin, thyme, and Tabasco sauce. Cover and simmer for 15
minutes. Stir in ham and cook for an additional 10 minutes or until rice
is tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Mashed Potatoes
Categories: Vegetables
Yield: 6 Servings
4 Russet Potatoes, peeled &
- diced
2 Turnips, peeled & diced
1 c Peeled Garlic Cloves
1/3 c Heavy Cream
2 oz Butter
Salt, to taste
Ground White Pepper, to taste
Place potatoes, turnips, and garlic in a large saucepan and cover with
water. Salt the water and bring to a boil, cooking until soft.
Heat the cream and the butter in a small saucepan. Empty the potatoes,
turnips, and garlic into a colander, and let stand until well drained.
Place in a mixer (or use a hand mixer) and beat the potatoes with a wire
whisk attachment. Add cream and butter and mix until smooth. Season with
salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Ice Cream
Categories: Desserts
Yield: 4 Servings
3 c Whole Milk
1/4 ts Fresh Chopped Garlic
1 Vanilla bean, split in half
1 c Heavy cream
1 1/2 c Sugar
9 Egg Yolks
Put milk, garlic, and vanilla in a saucepan. Bring to a boil and remove
from heat.
In a mixing bowl blend cream, sugar, and egg yolks. Strain the scalded
milk mixture into the egg and sugar mixture, stirring constantly.
Return the combined mixture to the pan and stir continuously over moderate
heat until it coats the back of a spoon, 10-15 minutes. Cool in an ice
bath.
Freeze until firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Bread
Categories: Breads
Yield: 1 Loaf
5 tb Butter
1/2 c Sugar
1/2 c Packed Brown Sugar
1 lg Egg
2 Egg Whites
1 ts Vanilla
1 1/2 c Mashed Very Ripe Bananas
1 3/4 c All-Purpose Flour
1 ts Baking Soda
1/2 ts Salt
1/4 ts Baking Powder
1/2 c Heavy Cream
1/2 c Chopped Walnuts
Preheat oven to 350F degrees. Spray bottom only of a 9 X 5 X 3-inch loaf
pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until
light and fluffy. Add sugar and brown sugar; beat well. Add egg, egg
whites, and vanilla; beat until well blended. Add mashed banana, and beat
on high speed 30 seconds.
Combine flour, baking soda, salt, and baking powder in medium bowl. Add
flour mixture to butter mixture alternately with cream, ending with flour
mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan, Bake until browned and
toothpick inserted near center comes out clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool
completely on wire rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chunky Potato Soup
Categories: Soups
Yield: 8 Servings
3 md Red Potatoes
2 c Water
1 sm Onion
3 tb Butter
3 tb All-Purpose Flour
1/4 ts Crushed Red Pepper Flakes
1/4 ts Black Pepper
3 c Milk
1/2 ts Sugar
1 c Shredded Cheddar Cheese
1 c Cubed Cooked Ham
Peel potatoes and cut into 1-inch cubes.
Bring water to a boil in a large saucepan. Add potatoes and cook until
tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking
liquid, adding water if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add
onion to saucepan; cook, stirring frequently, until onion is translucent
and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to
taste. Cook 3 to 4 minutes.
Gradually add potatoes; reserved 1 cup cooking liquid, milk, and sugar to
onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low
heat 30 minutes, stirring frequently.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herb Roast Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
4 lb Roasting Chicken
12 oz Pkg Herbed Bread Stuffing
1 c Water
3 tb Butter
1 lg Onion, chopped
3/4 c Frozen Chopped Spinach, thaw
2 oz Baked Ham, chopped
2 Cloves Garlic, minced
2 ts Dried Sage
1/2 ts Dried Rosemary
2 tb Heavy Cream
2 tb Lemon Juice
Preheat oven to 350F degrees. Place roasting rack in large roasting pan.
Rinse chicken; pat dry with paper towels.
In a large bowl, toss stuffing with 1 cup water. In large skillet melt
butter over medium heat. Add onion, spinach, ham, garlic, sage, and
rosemary to skillet; saute until tender, about 5 minutes.
Add spinach mixture to stuffing. Stir in heavy cream and lemon juice.
Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold
skin over openings and close with skewers. Tuck wings under
chicken. Place on roasting rack.
Roast chicken until thermometer inserted into thigh, not touching bone,
reads 180F degrees and chicken is golden, about 1 hour 45 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed New Potatoes
Categories: Side dish, Vegetables
Yield: 4 Servings
12 sm New Potatoes
4 ts Butter
4 ts Minced Fresh Parsley
4 ts Minced Fresh Chives
Peel 1/2-inch strip around the center of each potato and immediately place
potatoes in medium saucepan of cold water.
Add enough additional water to the saucepan to cover the potatoes by 2
inches. Bring to a boil over medium-high heat. Boil until potatoes are
easily pierced by a fork but still firm, about 20 minutes; drain. Do not
overcook. Cover to keep warm.
Place the butter in a microwave-safe bowl. Microwave on high until melted,
about 5 to 10 seconds. Stir in minced parsley and chives. Pour butter
mixture over the potatoes and toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Chip Ice Cream Pie
Categories: Desserts, Pies
Yield: 6 Servings
1/2 c Chocolate Syrup
1/3 c Semisweet Chocolate Chips
2 c Crisp Rice Cereal
1/4 c Sour Cream
4 c Chocolate Chip Ice Cream,
- softened
Coat bottom and sides on an 8-inch pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe
bowl. Microwave on high until hot, about 45 seconds. Stir until smooth.
Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to
coat cereal. Press mixture over bottom and up sides of prepared pie plate.
Freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and
mix well. Spread half the ice cream in the prepared pie plate. Drizzle
with half the sour cream mixture. Top with remaining ice cream and drizzle
with remaining sour cream mixture. Freeze pie, covered, until form, about
1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Fingers
Categories: Appetizers
Yield: 6 Servings
1/2 c Honey
1/4 c Dijon Mustard
4 Skinless, Boneless Chicken
- Breasts
1 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
3/4 c Milk
1 c Vegetable Oil
Blend honey and mustard in a small bowl. Set aside.
Cut chicken into 1/2 x 2-inch strips. Mix flour, salt, and pepper in a
shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well.
place chicken on wax paper.
Pour 1/4-inch of oil into a large heavy skillet. Heat over medium-high
heat to 350F degrees, or until a cube of white bread dropped in oil browns
evenly in one minute.
Divide chicken into batches. Place chicken in an even layer in hot oil.
Fry, turning once, for about 3 minutes on each side or until golden brown
ans crisp. Drain on paper towels. Serve with sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Garlic Bread
Categories: Breads
Yield: 4 Servings
1 md Loaf French Bread, unsliced
1/2 c Butter or margarine, soften
4 Cloves garlic, halved
1 ts Dried Parsley
1/3 c Grated Parmesan Cheese
Preheat oven to 375F degrees. Cut slices down the length of the bread at
1-inch intervals, without cutting all the way through.
Rub slices and top of loaf with cut sides of garlic halves. Mince
garlic. Combine butter, garlic, parsley, and Parmesan in a small bowl.
Spread butter mixture between bread slices and on top of loaf.
Wrap bread in foil, leaving top partially uncovered. Bake until heated
through, about 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Angel Hair Chicken
Categories: Main dish, Pasta, Poultry
Yield: 4 Servings
2 tb Olive Oil, divided
2 Skinless, Boneless Chicken
-Breast Halves, in 1" cubes
1 Carrot, sliced diagonally
10 oz Pkg Frozen Broccoli, thawed
4 Cloves Garlic, minced
12 oz Angel Hair Pasta
2/3 c Chicken broth
1 ts Dried Basil
1/4 c Grated Parmesan Cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken.
Cook, stirring, until chicken is cooked through, about 5 minutes. Remove
from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add
carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic
to skillet; cook, stirring, for 2 minutes longer.
Cook pasta according to package directions. While pasta is cooking, add
chicken broth, basil, and Parmesan to skillet. Stir to combine. Return
chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. place ina a large serving bowl. Top with chicken and vegetable
mixture. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garden Stuffed Potatoes
Categories: Vegetables
Yield: 4 Servings
4 Russet Potatoes
2 tb Butter or Margarine
1 sm Onion, chopped
10 oz Pkg Frozen Chopped Broccoli,
- Thawed and Drained
1/2 c Ranch Salad Dressing
1 tb Vegetable Oil
2 tb Dried Parsley
Salt, to taste
Pepper, to taste
Preheat oven to 425F degrees. Microwave pierced potatoes on HIGH for 12
minutes; bake for 15 minutes in oven. Slice off potato tops. Scoop out
pulp, keeping skins intact. Mash pulp in a medium bowl.
Heat a small skillet over medium heat; add butter. Add onion and saute
until tender, about 5 minutes. Add onion, broccoli, and salad dressing to
potato pulp; mix well.
Brush outside of potato skins with oil. Spoon potato mixture into skins,
dividing evenly. Place on a baking sheet. Bake potatoes until heated
through, aboiut 15 minutes. Sprinkle with parsley; salt and pepper to
taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Turtle Cheesecake
Categories: Desserts
Yield: 12 Servings
7 oz Package Caramels
1/4 c Evaporated Milk
3/4 c Chopped Pecans, divided
1 9" Chocolate Crumb Piecrust
6 oz Cream Cheese, softened
1/2 c Sour Cream
1 1/4 c Milk
4 oz Pkg Chocolate Instant
- Pudding Mix
1/2 c Fudge Topping
Place caramels and evaporated milk in a heavy saucepan. Heat over
medium-low heat, stirring contnually, until smooth, about 5 minutes. Stir
in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream cheese, sour cream, and milk in a blender. Process until
smooth. Add pudding mix; process for about 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chill, loosely
covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle
top of cake with remaining pecans. Chill, loosely covered, until serving
time.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Wontons
Categories: Appetizers
Yield: 10 Servings
2 tb Peanut Oil
1 1/2 tb Grated Fresh Ginger
2 Garlic Cloves, pressed
2 Tofu Cakes, crumbled
1/2 c Finely Chopped Scallions
2 ts Dark Sesame Oil
2 tb Light Soy Sauce
50 Wonton Wrappers
Bowl Of Lukewarm Water
Cornstarch For Dusting
Dipping Sauce
Heat peanut oil in a wok. Saute the ginger and garlic briefly, then add
tofu and stir-fry for a few minutes. Add scallions, sesame oil, and soy
sauce and stir well. Set aside to cool.
Set up a work area with wonton wrappers, water and cornstarch. Place a
wrapper in front of you in a diamond position. Drop a heaping teaspoonful
of filling in the center of the wrapper. Moisten all 4 edges with water and
pull the top corner down to the bottom, folding the wrapper over the
filling to make a triangle. Press edges firmly to make a seal. Bring left
and right corners together above the filling. Overlap the tips of these
corners, moisten with water and press together. Place completed wrapper on
the cornstarch platter and continue until all wrappers are used.
Heat 2 to 3 cups of oil in a wok until hot. Deep fry wontons in
batches until golden, 2 to 3 minutes on each side. Drain. Serve with
dipping sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Onion Soup
Categories: Soups
Yield: 4 Servings
2 tb Olive Oil
2 Onions, chopped
2 Garlic cloves, chopped
1 Potato, chopped
1 ts Salt
1 pn Ground black pepper
2 Bay Leaves
1/2 ts Marjoram
1 c Plain Yogurt
4 c Stock
1 tb Chopped Parsley
Heat oil in a pot and gently fry the onion for 2 minutes. Add garlic, potato,
and seasonings. Stir together. Add yogurt and mix well. Pour in stock.
Bring to a boil, cover and simmer for 20 minutes. Garnish with chopped
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Kiev
Categories: Poultry, Main dish
Yield: 4 servings
4 Chicken Breasts,
- boneless, skinless
1/4 lb Butter
2 tb Chopped Green Onions
2 tb Fresh Parsley, snipped
2 Eggs, beaten
2 tb Water
1/2 c Flour
1/2 c Bread Crumbs
Pound chicken breasts out to 1/8 inch thick. Cut butter into
quarters and lay one in center of each chicken piece. Evenly
divide onions and parsley between breasts. Roll each breast
into a log and secure with a toothpick. Mix eggs and water.
Roll each log in flour, then dip in egg mixture and cover with
bread crumbs. Wrap in plastic wrap and refrigerate for at least
1 hour or overnight. Deep fry until brown, then bake at 375F
degrees for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Asparagus
Categories: Vegetables
Yield: 12 servings
4 lb Asparagus
4 ts Olive Oil
Salt, to taste
Black Pepper, to taste
2 ts Balsamic Vinegar
Preheat oven to 450F degrees. Snap off the tough ends of the asparagus
and peel the stalks. In a shallow roasting pan or baking sheet with
sides, toss the asparagus with oil and season with salt and pepper. Spread
the asparagus in a single layer.
Roast for 10 to 15 minutes, until tender and browned, shaking once during
roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust
seasonings. Let cool to room temperature and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bananas Flambe
Categories: Fruits, Desserts
Yield: 6 servings
6 tb Butter
3/4 c Brown Sugar
6 Ripe Bananas, peeled
- and sliced lengthwise
1 tb Cinnamon
3 oz Banana Liqueur
6 oz White Rum
Vanilla Ice Cream
Melt butter in skillet over medium heat. Add brown sugar and blend well.
Add bananas and saute lightly. Sprinkle with cinnamon and turn heat to
low. Pour banana liqueur over bananas. Ignite carefully, basting bananas
with flaming liquid. Serve over ice cream when flame dies out.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Stuffed Jalapenos
Categories: Appetizers
Yield: 4 servings
1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh Crab Meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White Pepper
1/2 c Bread Crumbs
- plus extra for coating
10 Jalapenos, cut in half,
- seeded & parboiled
Vegetable Oil, for frying
Heat butter in a nonstick skillet and saute chopped onion, celery and
garlic until softened, about 3 minutes. Combine in bowl with crab, egg,
salt, pepper and bread crumbs, and mix (should stick together). If
too dry, add another egg. Stuff pepper halves liberally. Moisten stuffed
peppers by dipping in cool water. Roll in more bread crumbs to coat.
Deep fry (or fry in skillet) in hot vegetable oil until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Salad
Categories: Salads
Yield: 4 servings
3 Ripe Tomatoes
1 Red Onion
2 ts Minced Fresh Rosemary
1/4 c Chopped Italian Parsley
Salt, to taste
3/4 c Extra Virgin Olive Oil
1/4 c Balsamic Vinegar
Cut tomatoes into 1/2-inch dice. Chop red onion into 1/4-inch pieces.
Combine tomatoes, onion, rosemary, parsley and salt to taste. Combine
olive oil and balsamic vinegar and toss with vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Beef
Categories: Meats, Main dish
Yield: 3 servings
3/4 lb Flank Steak; sliced
2 ts Dark Soy Sauce
2 ts Rice Wine
1 ts Ginger; chopped fine
1 ts Cornstarch
1 ts Sesame Oil
1/3 c Peanut Oil
2 Dried Red Chilies; halved
1 tb Dried Orange Peel; soaked
1/2 ts Szechwan Peppercorns; roasted
2 ts Dark Soy Sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame Oil
Combine beef with 2 teaspoons soy sauce, rice wine, ginger, cornstarch,
and 1 teaspoon sesame oil; let stand 20 minutes.
Heat peanut oil in a wok or large skillet until very hot. Remove beef
from marinade and add to oil; stir-fry until brown (about 2 minutes).
Remove and drain. Remove all but 1 tablespoon oil, reheat and add chili
peppers; stir-fry 10 seconds. Add beef, orange peel, peppercorns, 2
teaspoons soy sauce, salt, sugar, and 1/2 teaspoon sesame oil. Stir-fry
for 4 minutes, mixing well. Serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Oyster Mushrooms
Categories: Side dish, Vegetables
Yield: 4 servings
8 oz Fresh Oyster Mushrooms
1 tb Garlic, minced
2 ts Olive Oil
1 ts Rosemary, minced
1 ts Margarine
2 ts All-Purpose Flour
1 ts Sherry
1 tb Dark Soy Sauce
Gently rinse and pat dry the mushrooms. Trim to a uniform size and set aside.
Saute garlic in oil over medium heat for 15 to 20 seconds. Add mushrooms
and saute for 3 minutes. Add rosemary and margarine and cook until the
margarine is melted, about 30 seconds. Sprinkle in the flour and cook, stirring
constantly. Add remaining ingredients and stir until the liquid is slightly thickened
and mushrooms are tender, about 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Honey Twists
Categories: Desserts
Yield: 32 twists
3 Eggs, beaten
2 tb Vegetable Oil
1/2 ts Baking Powder
1/4 ts Salt
2 c All-Purpose Flour
Vegetable Oil
1/4 c Honey
1 tb Water
Ground Cinnamon
Mix eggs, 2 tablespoons oil, baking powder, and salt in large bowl.
Gradually stir in enough flour to make a very stiff dough. Knead 5
minutes. Roll half the dough at a time as thin as possible on well-floured
surface with rolling pin. Cut into strips, 8 X 1 inch. Tie strips loosely.
Cover with damp towel to prevent drying.
Heat oil (2 to 3 inches deep) to 375F degrees. Fry 3 to 5 twists at a time
until golden brown, turning once, about 45 seconds on each side. Drain on
paper towels. Heat honey and water to boiling; boil 1 minute. Cool
slightly. Drizzle over twists; sprinkle with cinnamon.
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