---------- Recipe via Meal-Master (tm) v8.06
Title: Healthy Fried Shrimp
Categories: Appetizers, Low-carb, Somersize
Yield: 6 Servings
1 c Dehydrated Onions
1 ts Salt
1/4 ts Black Pepper
1/4 ts Ground Sage
1 ts Dried Rosemary
1/2 ts Dried Coriander
1/2 ts Dried Thyme
1/4 ts Dried Oregano
1/4 ts Paprika
1 ds Red Pepper Flakes
1 Bay Leaf, crushed
2/3 c Grated Parmesan Cheese
1 lb Medium Shrimp, peeled and
- deveined
3 lg Eggs
Vegetable Oil
Put the onions in a food processor and process for 1 minute. Add the salt,
black pepper, sage, rosemary, coriander, thyme, oregano, paprika, red
pepper, and bay leaf and process for 30 seconds more. Add Parmesan and
pulse to blend. Set aside.
Using paper towels, blot shrimp dry. Set aside.
Beat the eggs in a medium bowl. Place onion mixture in a separate bowl.
Heat oil in a deep fryer or large pot to 375F degrees. Dip shrimp first
into egg, then into onion mixture. Fry shrimp until golden, about 2
minutes. Shrimp are done when they are golden brown on the outside and a
whitish pink on the inside. Drain on a baking sheet lined with paper
towels.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Healthy Tomato Soup
Categories: Soups, Low-carb, Somersize
Yield: 5 Servings
2 tb Unsalted Butter
1/2 c Chopped Onions
28 oz Can Diced Tomatoes
1 c Chicken Stock
1 c Heavy Cream
Sour Cream, for garnish
Melt the butter in a 3-quart heavy saucepan. Add onions and saute
for 2 minutes. Add tomatoes, chicken stock, and cream to onions. Bring to
a boil, reduce heat, and simmer 5 minutes.
Pour into a blender or food processor. Blend until smooth. Pour into soup
bowls and garnish with sour cream, and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Healthy Stuffed Bells
Categories: Main dish, Low-carb, Somersize
Yield: 4 Servings
1 lb Ground Beef or Turkey
1/4 c Unsalted Butter, at room
- temperature
1/2 ts Salt
1 pn Cayenne Pepper
1/4 ts Black Pepper
1/2 ts Dried Oregano
1/4 ts Dried Cumin
8 oz Can Crushed Tomatoes
1 md Onion, chopped
6 oz Mushrooms, sliced
4 oz Can Diced Green Chilies
4 Bell Peppers, tops sliced
- off, seeds removed
1 c Shredded Jack Cheese
In a medium bowl, combine ground beef, butter, salt, cayenne, black
pepper, oregano, cumin, tomatoes, onions, mushrooms, and chilies. Stuff the
bell peppers with the meat mixture. Place upright in a glass baking dish.
Bake, covered, at 350F degrees for 45 minutes. Sprinkle the peppers with
the cheese and bake for an additional 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Healthy Broiled Tomatoes
Categories: Vegetables, Low-carb, Somersize
Yield: 4 Servings
2 lg Ripe Tomatoes
2 tb Olive Oil
Salt, to taste
Black Pepper, to taste
1/4 c Grated Parmesan Cheese
1 ts Dried Thyme
Slice the tomatoes in half crosswise. Place the tomatoes on a baking
sheet, but side up. Drizzle oil over the tomatoes. Sprinkle with salt,
pepper, Parmesan cheese, and thyme. Broil for 5 minutes or until the
topping gets golden brown and bubbly. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Healthy Lemon Ice Cream
Categories: Desserts, Low-carb, Somersize
Yield: 4 Servings
4 lg Egg Yolks, beaten
3 c Creme Fraiche or Sour Cream,
- at room temperature
3 tb SomerSweet or Splenda
2 ts SomerSweet or Splenda
3/4 ts Pure Lemon Extract
Pour egg yolks into a stainless-steel bowl. Add 1 cup of the creme fraiche
to eggs, whisking constantly. Set aside.
Place remaining creme fraiche in a medium saucepan over low heat. Heat,
stirring constantly, until warm. Do not let creme fraiche boil. Slowly
pour warm creme fraiche into egg mixture. Add SomerSweet and lemon
extract. Whisk well. Place bowl on top of a saucepan of simmering water.
Whisk until mixture thickens and reads 170F degrees on an instant-read
thermometer. Allow mixture to cool to room temperature, about 30 minutes.
Refrigerate at least 2 hours, or overnight. Freeze in ice cream maker
according to manufacturer's directions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hawaiian Pupus
Categories: Appetizers
Yield: 20 Pieces
1/3 c Hawaiian Teriyaki sauce
1 tb Coconut honey
4 md Slightly underripe bananas
- peeled and cut into 1-inch
- cubes
10 Slices bacon, halved
Combine teriyaki sauce and honey in shallow baking dish and marinate
bananas 30 minutes. Drain, reserving marinade, wrap each banana cube with
bacon, and fasten with toothpick. Brush with sauce, and arrange on rack in
shallow pan. Broil 4 inches from heat 7-8 minutes, or until bacon is
crisp, turning occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Macadamia Nut Soup
Categories: Soups
Yield: 4 Servings
1/2 c Butter blended with 1/4 cup
- fine grated macadamia nuts
4 c Chicken broth
1 Dash cayenne
Salt and pepper to taste
1/2 c Heavy sweet cream
1/2 c Coarse-chopped macadamia nut
Blend nut butter with broth, a little at a time, until smooth. Add
cayenne, salt, pepper, and cream. Heat thoroughly. Serve hot, garnished
with chopped nuts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: New Zealand Herring
Categories: Main dish
Yield: 6 Servings
6 Whole fresh herrings,
- filleted and cleaned
Oatmeal
1/4 c Butter
1/4 c Flour
2 c Milk
Salt and pepper to taste
1 ts Dry mustard
1 tb Vinegar
Dredge herring fillets thoroughly in oatmeal, pat with palms of hands so
that the oatmeal adheres to fish on both sides. Grill long enough to cook
fish without burning. In saucepan melt butter, and blend in flour until
smooth. Gradually add milk, stirring constantly over low heat until sauce
is smooth. Season with salt and pepper. Blend in mustard and vinegar. Pour
sauce over grilled herrings.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oriental Fruit Pilaf
Categories: Side dish
Yield: 12 Servings
3/4 c Dried apricots, sliced 1/2
- inch thick
6 Dried figs, sliced 1/2 inch
- thick
4 Dried peaches, sliced 1/2
- inch thick
4 Dried pruned, pitted and
- sliced 1/2 inch thick
2/3 c Sliced pitted dates
2/3 c Seedless raisins
Water
1/2 c Plum wine
1/2 c Madeira
2 c Brown rice
4 c Water
1 ts Salt
1 ts Ground cinnamon
1/2 c Butter
1/2 c Chopped browned almonds
Soak all dried fruits until soft in water to cover, drain, and then
marinate dates and raisins overnight in plum wine and apricots, figs,
peaches, and prunes in Madeira. Wash rice, and place in large kettle; add
4 cups water and bring quickly to a boil. Reduce heat, cover, and cook 20
minutes. Stir in salt quickly, cover, and cook 25 minutes over lowest
possible heat. When rice is done, toss with cinnamon; put the mixture in
buttered casserole, and dot with butter. Cover tightly, and bake at 350F
degrees for 10 minutes. Toss fruits through hot rice, and empty into fancy
well buttered mold; let set 5 minutes; then turn out onto platter and
garnish with almonds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hawaiian Pineapple Flambe
Categories: Desserts
Yield: 4 Servings
1 Fresh pineapple
1 1/2 c Light brown sugar
1/4 c Jamaica rum
1 ts Cinnamon
1 c Chopped preserved kumquats
1/2 c Brandy, warmed
Coffee ice cream
Cut off top of pineapple about 2 inches down, and reserve. Remove
pineapple meat, but do not pierce outer shell. Dice fruit, discarding hard
core, and sprinkle with brown sugar. Return fruit to pineapple shell. Pour
rum and sprinkle cinnamon over it. Cover with aluminum foil. Place in
baking dish, and bake at 350F degrees for 30 minutes. Remove foil, replace
leafy head, and bring to table. At serving time, remove heat, add
kumquats, pour in brandy and ignite. Ladle flaming fruit over individual
servings of ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Pouches
Categories: Appetizers
Yield: 20 Pouches
4 oz Minced pork
4 oz Crab meat
3 Wood-ears, soaked & chopped
1 tb Chopped coriander
1 ts Chopped garlic
2 tb Chopped spring onion
1 Egg
1 tb Fish sauce
1 ts Soy sauce
1 Pinch of granulated sugar
Freshly ground black pepper
20 Wonton wrappers
Oil for deep frying
In a mixing bowl, combine the pork, crab meat, wood ears, coriander,
garlic, spring onions and egg. Mix well and season with fish sauce, soy
sauce, sugar and freshly ground black pepper. Take a wonton wrapper and
place it on a flat surface. Put a heaped teaspoonful of filling in the
center of the wrapper, then pull up the edges of the pastry around the
filling. Pinch together to seal. Repeat with the remaining pork mixture.
Heat the oil in a wok or deep fat fryer. Fry the wontons in batches until
they are crisp and golden brown. Drain on kitchen paper and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot And Sour Chicken Salad
Categories: Salads
Yield: 4 Servings
2 Chicken breast fillets, skid
1 sm Red chili, seeded and
- finely chopped
1/2 Inch piece fresh root ginger
- peeled and finely chopped
1 Garlic clove, chopped
1 tb Crunchy peanut butter
2 tb Chopped fresh coriander
- leaves
1 ts Sugar
1/2 ts Salt
1 tb Rice or white wine vinegar
4 tb Vegetable oil
4 oz Bean sprouts
1 Head Chinese leaves, roughly
- shredded
2 md Carrots,cut into thin sticks
1 Red onion, cut into fine
- rings
2 lg Gherkins, sliced
Slice the chicken thinly, place in a shallow bowl and set aside. Grind the
Chilli, ginger and garlic in a morter with a pestle. Add the peanut
butter, corriander, sugar and salt. Add the vinegar and 2 tablespoons of
the oil. Cover the chicken with the spice mixture and leave to marinate
for at least 2-3 hours. Heat the remaining 2 tablespoons of oil in a
preheated wok. Add the chicken and cook for 10-12 minutes, turning the
meat occasionally. Meanwhile, arrange the beansprouts, Chinese leaves,
carrots, onion rings and gherkins decoratively on a serving platter. Serve
the chicken arranged on the salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Balti Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
3 oz Split yellow lentils
4 tb Corn oil
2 md Leeks, chopped
6 lg Dried red Chillies
4 Curry leaves
1 ts Mustard seeds
2 ts Mango powder
2 md Tomatoes, chopped
1/2 ts Chili powder
1 ts Ground corriander
1 lb Boneless chicken, skinned
- and cubed
Salt
Put the lentils in a sieve and wash carefully under plenty of cold running
water. Put the lentils in a saucepan and add just enough water to cover.
Bring to a boil and cook for 10 minutes or until they are soft but not
mushy. Drain thoroughly, transfer to a bowl and set aside. Heat the oil in
a pre-heated wok until hot. Lower the heat and add the leeks, dried red
chilies, curry leaves and mustard seeds and stir-fry gently for 2-3
minutes. Add the mango powder, tomatoes, Chilli powder, ground coriander
and chicken. Season with salt and stir-fry for 7-10 minutes. Mix in the
cooked lentil and fry for a further 2 minutes or until the chicken is
cooked through. Garnish with fresh coriander and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crisp Pork Meatballs
Categories: Side dish
Yield: 4 Servings
14 oz Minced pork
2 Garlic cloves, finely chopped
2 tb Chopped fresh corriander
1 tb Oyster sauce
2 tb Fresh breadcrumbs
1 Egg, beaten
6 oz Fresh thin egg noodles
Oil for deep frying
Salt and pepper
Mix together the pork, garlic, coriander, oyster sauce, breadcrumbs and
egg. Season with salt and pepper. Knead the pork mixture until it is
sticky, then form into balls about the size of a walnut. Blanch the
noodles in a saucepan of boiling water for 2-3 minutes. Drain, rince under
cold running water and drain well. Wrap 3-5 strands of noodles securely
around each meatball in a criss-cross pattern. Heat the oil in a
deep-fryer or preheated wok. Deep-fry the meatballs in batches until golden
brown and cooked through to the center. As each batch browns, remove with
a slotted spoon and drain well on kitchen paper. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red Bean Pancakes
Categories: Desserts
Yield: 4 Servings
8 tb Sweetened red bean paste
8 Thin pancakes
3 tb Vegetable oil
Granulated sugar to serve
Spread about 1 tb of the red bean paste over about three-quarters of each
pancake, then roll the pancake over three or four times. Heat the oil in a
preheated wok or frying pan and fry the pancake rolls until golden brown,
turning once. Cut each pancake roll until three or four pieces and
sprinkle with sugar to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Ham Snack
Categories: Appetizers, Atkins
Yield: 6 Servings
1 tb Mayonnaise
1 tb Grated Parmesan Cheese
6 sl Black Forest Ham
1 sm Tomato, sliced thin
6 Thin Slices Swiss Cheese
Mix mayonnaise with Parmesan cheese. Spread mixture on slice of ham, top
with tomato slices. Roll up. Place ham roll on slice of Swiss cheese and
roll again. Fasten with toothpick.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cole Slaw
Categories: Salads, Atkins
Yield: 6 Servings
1/4 c Dijon Mustard
1/4 c Mayonnaise
1/2 Packet Sugar Substitute
1 tb Lemon Juice
1/2 ts Salt
3 c Shredded Cabbage
Mix mustard, mayonnaise, sugar substitute, lemon juice, and salt together.
Add cabbage and toss well.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Feta Burgers
Categories: Main dish, Meats, Atkins
Yield: 2 Servings
2 tb Butter
1 lb Ground Beef
1/4 c Feta Cheese, crumbled
1/4 c Black olives, finely chopped
1/2 ts Seasoned Salt
1/2 ts Pepper
Melt butter in a heavy skillet.
Mix remaining ingredients and shape into patties. Saute hamburgers for 5
minutes on each side.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Home Fries
Categories: Vegetables, Atkins
Yield: 6 Servings
1/2 lg Rutabaga, peeled & quartered
2 tb Butter
2 md Onions, sliced thin
5 Shiitake mushrooms, sliced
Boil rutabaga in water until fork-soft. Drain and return to pan. Heat 2
minutes more to dry. Slice to size of half dollars.
Melt butter in a nonstick skillet. Add onions and saute until transparent.
Add mushrooms and continue sauteing until soft. Add rutabagas and saute
until brown and crisp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Sponge Cake
Categories: Desserts, Atkins
Yield: 8 Servings
1/2 c Heavy Cream
1 c Soy Flour
1 1/2 ts Baking Powder
1 ds Salt
3 Eggs
8 Packets Sugar Substitute
2 ts Vanilla Extract
1 ts Lemon Extract
Preheat oven to 300F degrees.
Scald cream and remove from heat.
Sift flour, baking powder, and salt together.
Beat eggs and sugar substitute thoroughly until thick and lemon colored.
Blend in flour mixture just until smooth. Add warm cream and extracts to
mixture. Pour batter immediately into a 9-inch greased tube pan. Bake for
45 minutes, or until done.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Mint Tea
Categories: Beverages, Somersize
Yield: 4 Servings
1 c Packed Fresh Mint Leaves
4 Decaffeinated Tea Bags
6 c Boiling Water
4 Sprigs Fresh Mint
SomerSweet/Splenda, to taste
Place 1 cup mint and tea bags into a glass pitcher. Pour boiling water
into pitcher and let steep until room temperature. Refrigerate for at
least 2 hours. Discard mint and tea leaves from pitcher.
Place a fresh mint sprig at the bottom of each glass. Fill the glasses
with ice cubes, then pour in tea. Sweeten with SomerSweet or Splenda to
your liking.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Chili Soup
Categories: Soups, Somersize
Yield: 4 Servings
4 oz Can Whole Green Chilies
1 Chipotle Chili
14 1/2 oz Can Chicken Broth
4 oz Cream Cheese
1/3 c Heavy Cream
Salt, to taste
Black Pepper, to taste
Put all ingredients into a blender or food processor and puree until
smooth. Heat in a saucepan and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red Hot Scallops
Categories: Main dish, Seafood, Somersize
Yield: 4 Servings
16 Bay Scallops, in the shell
1/4 c Mayonnaise
8 ds Hot Sauce
1 tb Finely Chopped Parsley
Heat the broiler.
Open the scallops and discard the top shell. Arrange the scallop on the
remaining shell in a single layer on a baking sheet.
In a small bowl, combine the mayonnaise with the hot sauce to your desired
level of spice. Place a small dollop on each scallop. Sprinkle with a tiny
bit of parsley.
Broil for about 3 minutes, or until scallops begin to bubble. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Broccoli
Categories: Vegetables, Somersize
Yield: 4 Servings
1/4 c Peanut Oil
2 ts Toasted Sesame Oil
6 Cloves Garlic, minced
1 lb Broccoli Florets, blanched
2 ts Soy Sauce
1 ts Dried Red Pepper Flakes
Heat both oils in a large skillet. Add the garlic and saute for 1-2
minutes or until golden brown. Add the broccoli and cook for about 5
minutes, until it is tender but still a little crunchy. Add the soy sauce
and continue to cook for 1 minutes. Toss to coat the broccoli. Stir in the
red pepper flakes and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Light Chocolate Mousse
Categories: Desserts, Somersize
Yield: 6 Servings
2 c Heavy Cream, well chilled
3 tb Unsweetened Cocoa Powder
3 ts SomerSweet or Splenda
2 ts Pure Vanilla Extract
With an electric mixer or wire whisk, whip the cream until it starts to
become fluffy. Add the cocoa, SomerSweet, and vanilla and whip until cream
forms soft peaks. Do not overwhip.
Serve immediately, or chill in the refrigerator.
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