---------- Recipe via Meal-Master (tm) v8.06
Title: Coconut Meatballs
Categories: Appetizers
Yield: 20 Meatballs
1 lb Lean Ground Beef
4 c Grated Coconut
1 Egg
2 tb Finely Chopped Cilantro
2 Cloves Garlic, minced
3 ts Ground Coriander
1 ts Ground Cumin
1 ts Salt
1/2 ts Black Pepper
Vegetable Oil for frying
Pineapple Chunks
Put the beef, coconut, egg, cilantro, garlic, coriander, cumin, salt, and
pepper into a deep bowl and knead until well combined. Form meatballs of
about 1/4-cup each. Heat oil in a large, heavy pan set over medium heat
until it is very hot, but not smoking. Deep-fry the meatballs, 5 or 6 at a
time, until they are crisp and nicely browned. Drain on paper towels and
keep warm until ready to serve. To serve, put each meatball on a small
bamboo skewer with a pineapple chunk.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange-Macadamia Salad
Categories: Salads
Yield: 6 Servings
3 Oranges
4 Inch Piece Daikon, peeled
- And cut into 1/4" slices
1 sm Head Romaine, torn
1 bn Watercress, stems removed
1/4 c Macadamia Nuts, chopped
1/4 c Fresh Mint, chopped
1/4 c Fresh Orange Juice
2 tb Fresh Lemon Juice
2 ts Orange Zest
1 ts Lemon Zest
1/2 ts Ground Cinnamon
1/2 ts Salt
1 tb Honey
1/4 c Vegetable Oil
Peel the oranges with a knife, cutting away the white pith to reveal the
flesh. Remove each section by cutting it away from its surrounding
membranes. Cut the daikon slices into quarters. Combine the orange,
daikon, lettuce, watercress, macadamia nuts, and mint in a large bowl and
set aside.
Combine orange juice, lemon juice, orange zest, lemon zest, cinnamon,
salt, and honey in a blender and process until smooth. With the motor
running, pour in the oil in a steady stream. Add the dressing to the
salad and toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Shrimp Saute
Categories: Main dish, Seafood
Yield: 6 Servings
2 tb Olive Oil
4 Cloves Garlic, minced
1 md Onion, finely chopped
1 ts Ground Cumin
1 ts Ground Coriander
1/2 ts Red-Pepper Flakes
1/2 c Chopped Flat-Leaf Parsley
2 lb Medium Shrimp, shells on
1 ts Salt
1/2 ts Black Pepper
3 tb Fresh Lime Juice
Heat the oil in a large saute pan set over medium heat and saute the
garlic and onion 1 minute. Add the cumin, coriander, and red-pepper flakes
and saute 1 minute more. Add the parsley, shrimp, salt, pepper, and lime
juice and saute 2 minutes. Cover, reduce the heat to low, and continue
cooking until the shrimp are heated through, about 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rosemary Potato Pie
Categories: Side dish, Vegetables
Yield: 4 Servings
2 lg Baking Potatoes, peeled
3 tb Finely Chopped Rosemary
1 c Unsalted Butter, melted
Salt, to taste
Black Pepper, to taste
Preheat the oven to 375F degrees and butter a 9-inch ovenproof glass pie
dish.
Using the medium slicing disc of a food processor, slice the potatoes.
Stir the rosemary into the melted butter.
Arrange a layer of potatoes on the bottom of the dish, brush with rosemary
butter and sprinkle with salt and pepper. Continue building layers until
all of the potatoes are used. Keep enough rosemary butter to coat the top
layer of potatoes well. Bake 30 minutes, or until crisp and golden on top.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pina Colada Granita
Categories: Desserts
Yield: 6 Servings
2 1/2 c Pineapple, in 1/2" cubes
12 oz Can Cream Of Coconut
1/2 c Fresh Lime Juice
1/2 c Fresh Orange Juice
3 tb Dark Rum
2 tb Triple Sec
Working in batches, process the pineapple in a food processor for 15
seconds. Transfer to a large bowl. Stir in cream of coconut, lime juice,
orange juice, rum, and Triple Sec. Cover with plastic wrap and place in
freezer overnight.
Working in batches, pulse the frozen mixture in a food processor 10 times,
then process until smooth, about 90 seconds. Cover and freeze 2 hours, or
until firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Grape Leaves
Categories: Appetizers
Yield: 6 Servings
2 tb Olive Oil
1 md Onion, finely chopped
5 c Chopped Mushrooms
1 tb Dried Parsley
1/4 ts Black Pepper
1/8 ts Cayenne Pepper
1/4 ts Turmeric
1 c Cooked Yellow Split Peas
2 c Cooked White Or Brown Rice
1 16-oz Jar Grape Leaves
1 c Water
In a skillet, heat oil and saute onion and mushrooms until soft. Add
parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven
to 350F degrees. Line a 3-quart baking dish with a few grape leaves to keep
stuffed leaves from sticking and burning. Place 1 heaping tablespoon of
rice mixture (more or less depending on size of leaf) in the center of a
grape leaf. Fold in sides, then roll leaf from stem to tip. Place in
casserole. Repeat procedure with remaining grape leaves until rice mixture
is used up. Pour water in bottom of dish (to prevent sticking and drying
out). Bake for 25 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wonton Soup
Categories: Soups
Yield: 6 Servings
1 1/2 c Bok Choy
1 tb Peanut Oil
6 c Vegetable Stock
Salt, to taste
Pepper, to taste
2 qt Water
25 Wontons
3 Scallions, thinly sliced
-- on the diagonal
In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock
and bring to a boil. Lower the heat and simmer till the bok choy is just
tender, about 5 minutes. Season with salt and pepper to taste.
In a separate pot, bring water to a boil. Drop the wontons into the
boiling water and cook until tender. Drain and add to the soup.
Serve garnished with scallions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crunchy Almond Chicken
Categories: Main dish, Poultry
Yield: 6 servings
1 c Blanched, Slivered Almonds
1 cl Garlic
1 Thin Slice Ginger Root
1 ts Salt
1 ts Paprika
1/4 ts Ground Cumin
1/4 ts Pepper
3 lb Broiler-Fryer Chicken, cut
1/3 c Margarine or Butter, melted
Place almonds, garlic, and ginger root in blender container; cover and
blend until finely ground. Mix almond mixture, salt, paprika, cumin, and
pepper. Dip chicken into margarine; roll in almond mixture. Place chicken,
skin sides up, in an ungreased pan, 13x9x2 inches. Cook uncovered
at 375F degrees until thickest pieces are done, 55 to 60 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Gratin
Categories: Vegetables
Yield: 4 Servings
3/4 lb Jerusalem artichokes,
- Thinly sliced
Salt, to taste
Pepper, to taste
2 Cloves Crushed garlic
7 oz Vegetable Stock
3 tb Butter
1/2 c Heavy Cream; warmed
3 tb Fresh Parsley; chopped
Put the sliced artichokes into a well-buttered gratin dish or shallow
flameproof casserole, seasoning with the salt, pepper, and the
crushed garlic between layers. Press down firmly, pour on the stock and
dot with butter. Cook in a moderate oven or over a gentle flame until the
vegetables are tender but not disintegrated and most of the liquid has been
absorbed. Drizzle on the hot cream and let it go down between the
layers. Warm through briefly and serve sprinkled with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ice Cream Tacos
Categories: Desserts
Yield: 8 servings
2 tb Sugar
1/2 ts Ground Cinnamon
1 1/2 tb Butter, melted
8 5-inch Taco Shells
1 qt Ice Cream, any flavor
In a cup, combine sugar and cinnamon; set aside. Lightly brush butter on
the inside of each taco shell. sprinkle with sugar mixture; set aside.
Remove cover from ice cream carton. Using a sharp knife,
make a slit down the side of the carton, run knife around ice cream to
loosen it; remove ice cream and place on a cutting board; cut in four
slices. Cut each slice in half. Place each half in a prepared taco shell.
Arrange ice cream tacos in a 13x9x2 inch baking pan. Cover tightly with
plastic wrap or foil and freeze.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dark Side Salsa
Categories: Appetizers, Sauces
Yield: 4 Servings
6 Ripe Roma Tomatoes
1 sm Onion
1 sm Avocado
4 oz Diced Green Chilies
1 c Frozen Corn, thawed
1 Lime
Salt, to taste
Pepper, to taste
Tortilla Chips
Coarsely chop the tomato and finely chop the onion. Pit the avocado and
cut into cubes. Place the tomatoes, onions, and avocados into a bowl.
Drain the chilies and add to the bowl. Add the corn to the bowl and stir
lightly. Add the juice of the lime into the bowl, along with salt and
pepper to taste. Stir lightly, mixing well. Allow to stand at room
temperature for 30 minutes. Serve with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Yoda Soda
Categories: Beverages
Yield: 1 Servings
3 Limes
3 tb Sugar
1 c Sparkling Water
1 Scoop Lime Sherbet or Sorbet
Squeeze the juice form the limes to measure 1/4 cup. Put the lime juice
and sugar into a small pitcher, stirring until sugar is dissolved. Add the
sparkling water and stir until mixed.
Place the lime sherbet or sorbet into a tall glass. Pour the lime water in
over the top and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greedo's Burritos
Categories: Main dish
Yield: 4 Servings
14 oz Can Black Beans
1 c Grated Jack Cheese
1/2 Head Iceberg lettuce
1 Tomato
1 tb Olive Oil
1 1/2 lb Lean Ground Beef
4 10" Flour Tortillas
1/2 c Sliced Black Olives
Preheat oven to 350F degrees.
Drain the beans and set aside. Cut lettuce into narrow strips and set aside.
Chop the tomato and set aside.
Put olive oil into a skillet over medium high heat. Add the beef and cook
until browned.
Wrap tortillas in aluminum foil and place in the oven to heat for 5 to 10
minutes, until warm.
Add the beans to the beef and continue to cook, stirring often, until
beans are heated through.
Remove tortillas from oven. Place a tortilla on a plate and spoon 1/4 of
the beef mixture onto it. Sprinkle with 1/4 each of the cheese, olives,
tomato, and lettuce. Roll the tortilla up burrito style. Repeat with
remaining tortillas.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tusken Raider Taters
Categories: Side dish, Vegetables
Yield: 2 Servings
1 ts Salt
1 lb Russet Potatoes
2 tb Soy Sauce
1/4 c Milk
2 tb Butter or Margarine
Salt, to taste
Pepper, to taste
Peel the potatoes and cut into cubes. Cook the potato cubes in salted
boiling water until tender, about 10 minutes. Drain the potatoes.
Return potatoes to the pan and mash with a potato masher. Add the soy
sauce, milk, and butter. Continue to mash until all ingredients and mixed
in. Season to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: R2-D2 Treats
Categories: Desserts
Yield: 2 Servings
1/2 c White Chocolate Chips
2 tb Chopped Peanuts
1 Banana
1 Kit Kat Candy Bar
Line a baking sheet with waxed paper. Melt the chocolate chips in a small
saucepan over low heat, stirring constantly.
Peel the banana and cut into four equal pieces.
Place the peanuts into a small bowl. Break the Kit Kat along its lines
into four bars. Cut each bar in half lengthwise.
Dip a banana piece into the melted chocolate. Dip just the front side of
the banana into the peanuts. Place the banana, nut side up, on the lined
baking sheet. Press Kit Kat pieces along each side of the banana. Repeat
with remaining bananas.
Place the baking sheet in the freezer until chocolate hardens, about 15
minutes. Serve straight from the freezer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Garlic Dip
Categories: Appetizers
Yield: 5 servings
6 lg Heads Fresh Garlic
16 oz Cream Cheese
4 oz Bleu Cheese
3/4 c Milk
2 ts Chopped Fresh Parsley
Raw Vegetables, for dipping
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 350F
degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves
and squeeze cloves to remove cooked garlic. Discard skins. In food
processor, mix cheeses, milk and garlic until smooth. Place in serving
dish. Sprinkle with parsley. Serve as a dip with raw vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Antipasto Salad
Categories: Salads
Yield: 8 servings
2 c Whole Button Mushrooms
1 c Canned Artichoke Hearts
1 tb Olive Oil
1 c Balsamic Vinegar
2 tb Red Wine, optional
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 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 & serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Scallopine
Categories: Poultry, Main dish
Yield: 6 servings
4 tb Butter, divided
4 c Sliced Fresh Mushrooms
6 Boned Chicken Breasts
1/3 c Thin Sliced Green Onions
1/3 c Water
1/4 c White wine
1/2 ts Instant Chicken Bouillon
1/3 c Whipping Cream
Salt, to taste
Pepper, to taste
Melt 2 tablespoons of butter in large nonstick frypan. Saute mushrooms
until tender and any liquid has evaporated; remove from pan; set aside.
Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts
on both sides until golden brown and cooked through; remove from pan; set
aside. Add onions to pan; saute until tender. Add water, wine and
bouillon mix to pan. Bring to boil. Cook and stir until mixture is
reduced by half. Add cream to pan. Cook and stir until slightly
thickened. Add salt and pepper to taste. Return mushrooms and chicken to
sauce in pan. Reheat to serving temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Scalloped Yukon Potatoes
Categories: Vegetables, Side dish
Yield: 1 servings
10 c Thinly Sliced Yukon potatoes
1 cn Cream Of Mushroom Soup
1/4 c Finely Chopped Onion
1 c Milk
1 Stick Butter, melted
2 c Grated Cheddar Cheese
1/2 ts Salt
1/2 ts Pepper
Spread half of the sliced potatoes in the bottom of a greased baking dish.
In a medium bowl, combine remaining ingredients (except potatoes) and pour
half the mixture over the first layer of potatoes. Repeat layers of
potatoes and mixture. Cover and bake at 350F degrees for 1 hour. Uncover
and bake 30 to 45 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peach Parfait
Categories: Desserts, Fruits
Yield: 8 servings
4 c Vanilla Ice Cream, softened
1 c Mashed Peeled Peaches
1 tb Amaretto
1 ts Vanilla
12 oz 12 Frozen Raspberries, thawed
3 tb Sugar
1 tb Grand Marnier
1 1/2 c Fresh Raspberries
8 Peach Slices
Combine ice cream, peaches, Amaretto and vanilla in a freezer safe
container; stir well. Freeze until firm.
Place thawed raspberries, sugar, and Amaretto in a blender, and process
until smooth. Press the raspberry mixture through a sieve, reserving puree;
discard seeds. Cover and chill.
Spoon 2 teaspoons raspberry puree into each of 8 parfait glasses or
champagne flutes. Top each with about 1 1/2 tablespoons fresh raspberries
and 1/4 cup ice-cream mixture. Repeat layers, ending with 2 teaspoons
raspberry puree. Garnish with peach slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Portabella Appetizer
Categories: Appetizers
Yield: 4 Servings
6 oz Portabella Mushrooms
Salt, to taste
White Pepper, to taste
Extra Virgin Olive Oil
3 oz Extra Virgin Olive Oil
2 Lime, juice only
2 Cloves Garlic, minced
1 sm Shallot, chopped
1 ts Chopped Fresh Rosemary
1 ts Chopped Fresh Parsley
Brush the mushrooms with olive oil and season with salt and white pepper
to taste. Broil for 4-6 minutes, until soft. Let cool.
Combine 3 oz. olive oil, lime juice, garlic, shallot, rosemary, and parsley
and pour over mushrooms. Marinate at least one hour in the mixture. Chill
thoroughly before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Aspic
Categories: Salads
Yield: 4 Servings
1 pk Gelatin, unflavored
1 3/4 c Tomato Juice
1/4 ts Salt
1/2 ts Sugar
1/2 ts Worcestershire Sauce
1/8 ts Tabasco Sauce
2 tb Fresh Lemon Juice
Lettuce
Sprinkle gelatin in 1/4 cup tomato juice to soften. Place over low heat
and stir until gelatin is dissolved. Remove from heat and stir in
remaining 1-1/2 cups tomato juice and next 5 ingredients.
Pour into an oiled 2-cup mold or individual molds. Chill until firm.
Unmold on lettuce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Baked Ham
Categories: Meats, Main dish
Yield: 8 servings
10 lb Fully Cooked Whole Ham
10 oz Frozen Chopped Kale
1 c Finely Chopped Fresh Spinach
1 lg Onion, finely chopped
3/4 c Finely Chopped Watercress
1/2 c Finely Chopped Celery Tops
1/2 ts Salt
1/4 ts Pepper
1/2 c Honey
2 ts Vinegar
2 ts Dry Mustard
Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch.
Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch
apart, staggering all over the fat side.
Cook kale in boiling salted water to cover, following label directions;
drain; cool; squeeze out excess water with hands.
Combine kale, spinach, onion, watercress, celery tops, salt, and pepper in
a medium-size bowl. Press greens into ham pockets, packing down well.
Place ham, fat-side up, in a large shallow baking pan. Bake at 325F
degrees for 2 hours.
Stir honey with vinegar and dry mustard; brush part over ham. Continue
baking and brushing with remaining honey mustard mixture, 30 minutes, or
until top is richly glazed. Remove from pan and let stand about 20 minutes
for easier carving. Carve ham carefully, holding slices to keep filling
intact.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Portabella Risotto
Categories: Main dish, Italian, Rice, Vegetables
Yield: 6 Servings
2 lg Portabella Mushrooms
2 tb Olive Oil
1 tb Minced Shallot
2 tb Balsamic Vinegar
Salt, to taste
Black Pepper, to taste
1 ts Minced Garlic
1 ts Minced Shallot
1 tb Olive Oil
3 oz Red Wine
4 c Vegetable Stock
3 tb Diced Onion
1 tb Olive Oil
1 c Arborio Rice
1/2 ts Salt
1 ts Ground Black Pepper
1 c Warm Vegetable Stock
1 tb Olive Oil
Remove stems from mushrooms. Set stems aside for mushroom broth.
Wipe the mushrooms clean with a damp cloth. Combine 2 tablespoons
olive oil, 1 minced shallot, balsamic vinegar, salt and pepper. Toss
mushroom caps in the mixture to coat well. Broil mushrooms until
tender, about 10 minutes. Cut into nickel-size chunks; set aside.
(Mushrooms can be made ahead and refrigerated).
Mince the reserved mushroom stems; set aside. Saute garlic and 1 minced
shallot in 1 tablespoon olive oil until translucent. Add minced mushroom
stems. Saute a few minutes more. Pour in red wine and increase the heat,
stirring until almost all the wine has evaporated. Add 4 cups stock. Lower
the heat and simmer uncovered about 25 to 30 minutes or until the liquid
is reduced by one-fourth. Set aside. (Broth can be made ahead and
refrigerated. Reheat before using in risotto.)
Cook the onion in 1 tablespoon oil until soft but not browned.
Add the rice; stir until it is coated. Cook, stirring, until a toasted
aroma develops. Stir in 1/2 teaspoon salt and 1 teaspoon pepper.
Add the reserved mushroom stock in several additions, stirring the rice
frequently and letting most of the stock be absorbed before adding
more. If you do not have enough mushroom stock, finish making risotto
with vegetable stock. Cook until the rice is almost tender and most of
the liquid is absorbed. Stir in 1 tablespoon oil and reserved
mushrooms.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Black Forest Trifle
Categories: Desserts, Cakes
Yield: 10 Servings
1 Devil's Food Cake Layer
1/2 c Rum
21 oz Can Cherry Pie Filling
2/3 c Sugar
1/4 c Cocoa
1/8 ts Salt
3 Eggs, beaten
2 c Milk
1 Toppings
1 c Whipping Cream
2 tb Powdered Sugar
1/4 c Sliced Almonds, toasted
Prepare cake mix according to package directions; cut into 1/2 inch slices.
Combine sugar, cocoa, and salt in the top of a double boiler. Combine
eggs and milk, gradually stir into dry mixture. Bring water in double
boiler to a boil, reduce heat to low and cook custard, stirring constantly
until thick. Cool.
Line bottom of 2 quart bowl of trifle dish with 1/2 of the cake slices;
sprinkle with 2-4 tablespoons of rum. Spoon half of cherry pie filling
over cake; top with half of chocolate pudding. Repeat procedure with
additional 1/2 cake slices and remaining rum, pie filling and custard.
Cover and chill. Beat whipping cream until foamy; gradually add
powdered sugar, beating until soft peaks form. Spread over custard;
garnish with almonds.
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