---------- Recipe via Meal-Master (tm) v8.06
Title: Paprika Wings
Categories: Appetizers, Low-carb
Yield: 20 Appetizers
20 Chicken Wing Drumsticks
3 tb Olive Oil
2 Cloves Garlic, crushed
Salt
Pepper
Paprika
Preheat the oven to 350F degrees.
Arrange the wings in a baking pan so that they are not touching.
Combine the oil and garlic, and spoon mixture over the wings. Make sure
you get a little of the crushed garlic on each wing. Sprinkle the wings
with salt and pepper to taste, and then with enough paprika to make them
reddish all over.
Roast in the oven for 15 to 20 minutes, then turn them over and sprinkle
the other side with salt, pepper, and paprika. Roast for another 45
minutes to 1 hour, turning every 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sesame Asparagus Salad
Categories: Salads, Vegetables, Low-carb
Yield: 6 Servings
1 lb Fresh Asparagus
5 c Water
4 ts Soy Sauce
2 ts Sesame Oil
1 tb Sesame Seeds
Break off tough ends of the asparagus by bending each stalk back until it
snaps.
Bring the water to a boil in a large saucepan, and drop the asparagus
stalks into the rapidly boiling water. Parboil for 5 minutes, drain
immediately, and rinse in cold water. Pat dry with paper towels.
Combine the soy sauce and oil in a small bowl. Lay the asparagus stalks
in casserole dish, and toss with the soy sauce mixture. Sprinkle with
sesame seeds, and chill in the refrigerator an hour or two before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Smothered Burgers
Categories: Main dish, Meats, Low-carb
Yield: 4 Servings
4 Hamburger Patties
2 tb Butter or Olive Oil
1/2 c Sliced Onion
1/2 c Sliced Mushrooms
1 ds Worcestershire Sauce
Cook the burgers by your preferred method. While burgers are cooking, melt
the butter in a small, heavy skillet over medium-high heat. Add the onion
and mushrooms, and saute until the onions are translucent. Add
Worcestershire sauce, stir, and spoon the onion mixture over cooked burgers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mashed Fauxtatoes
Categories: Vegetables, Low-carb
Yield: 6 Servings
1 1/2 lb Frozen Cauliflower
4 tb Butter
1/4 c Heavy Cream
Salt, to taste
Pepper, to taste
Steam or microwave cauliflower until it is soft. Drain it thoroughly and
put it into a blender or food processor. Process until well pureed. Add
butter, cream, salt, and pepper and mix thoroughly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Cups
Categories: Desserts, Fruits, Low-carb
Yield: 5 Servings
1 c Water
1 sm Sugar-free Lemon Jello
10 oz Frozen Unsweeten Strawberrys
1 c Heavy Cream
1/2 ts Vanilla
1 ts Splenda
Bring the water to a boil. Put the gelatin and boiling water in a blender,
and whirl for 10 to 15 seconds to dissolve the gelatin. Add the
strawberries and whirl again, just long enough to blend the berries.
Put the blender container in the refrigerator for 10 minutes, or just
until the mixture starts to thicken a bit. Add 3/4 cup of the heavy cream
and run the blender just long enough to mix it all in. Pour into 5 dessert
cups and chill. Whip the remaining 1/4 cup cream with the vanilla and
Splenda. Garnish the strawberry cups with the whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Coconut Shrimp
Categories: Appetizers
Yield: 12 Appetizers
1 tb Ground Red Pepper
1 ts Salt
1 1/2 ts Paprika
1 1/2 ts Black Pepper
1 1/4 ts Garlic Powder
3/4 ts Onion Powder
3/4 ts Thyme
3/4 ts Oregano
16 oz Orange Marmalade
5 tb Brown Mustard
5 tb Horseradish
2 Eggs
1 3/4 c Flour
3/4 c Beer
1 tb Baking Powder
48 md Peeled Shrimp
3 c Unsweetened Coconut
- Grated
Combine the red pepper, salt, paprika, black pepper, garlic powder, onion
powder, thyme, and oregano is a bowl to make seasoning mix.
Combine the orange marmalade, brown mustard, and horseradish to make a
dipping sauce. Have this ready at the table when the shrimp are done.
Mix together 2 teaspoons of the seasoning mix, with 1 1/4 cups of flour, the
beer and the baking powder; place this in a third bowl.
Combine the remaining flour with another 2 teaspoons of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then dredge in the flour
mixture, then in the batter, then in the coconut. Deep-fry the shrimp for
about 1 minute and drain on paper towels.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Salad
Categories: Salads, Vegetables
Yield: 4 Servings
3/4 c Chopped Sweet Onions
16 oz Cooked Red Kidney Beans
1 c Green Bell Pepper, diced
1 c Yellow Bell Pepper, diced
1 tb Minced Jalapeno
1/2 c White Wine Vinegar
2 tb Vegetable Oil
3 tb Minced Cilantro
1 ts Chili Powder
Combine onions, kidney beans and the peppers in a large shallow dish. Toss
and set aside. Combine vinegar, cilantro and chili powder in a small bowl;
stir well. Pour over vegetables and toss to coat. Cover and refrigerate at
least 8 hours, or overnight, stirring occasionally. Toss before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Pork Chops
Categories: Main dish, Meats
Yield: 6 servings
2 md Apples, coarsely chopped
7 tb Unsalted Butter
3 tb Light Brown Sugar
1 ts Vanilla Extract
1/2 ts Ground Nutmeg
1 tb Salt
1 ts Onion Powder
1 ts Ground Cayenne Pepper
3/4 ts Garlic Powder
1/2 ts White Pepper
1/2 ts Dry Mustard
1/2 ts Rubbed Sage
1/2 ts Ground Cumin
1/2 ts Black Pepper
1/2 ts Dried Thyme Leaves
6 1-3/4" Thick Pork Chops
3/4 lb Ground Pork
1 c Chopped Onions
1 c Chopped Green Bell Peppers
2 ts Minced Garlic
1 cn (4 oz) Diced Green Chilies
1 c Pork Or Chicken Stock
1/2 c Very Fine Bread Crumbs
1/2 c Finely Chopped Green Onions
In a food processor or blender, process the apples, 4 tablespoons of the
butter, the sugar, vanilla, and nutmeg until smooth, about 3 to 4 minutes.
Set aside.
In a small bowl thoroughly combine the salt, onion powder, cayenne, garlic
powder, white pepper, dry mustard, sage, cumin, black pepper, and thyme;
set seasoning mix aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the
larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 tb. butter
over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and
2 tb. of the seasoning mix, stirring well; cook about 5 minutes, stirring
occasionally and scraping pan bottom well. Stir in the green chilies and
their juice and continue cooking until mixture is well browned, about 6 to
8 minutes, stirring occasionally and scraping the pan bottom as needed. Add
the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs
and cook about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops
and inside the pockets, pressing it in by hand. Prop chops with pocket
side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing
into each pocket; reserve the remaining stuffing. Bake chops with pocket up
at 400F until the meat is done, about 1 hour 10 minutes. Place the
remaining stuffing in a small pan in the oven for the last 20 minutes to
reheat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hidden Valley Potatoes
Categories: Side dish, Vegetables
Yield: 6 servings
6 lg Red Potatoes
1/2 c Butter or Margarine, melted
1 pk Original Hidden Valley Salad
- Dressing Mix
Wash potatoes; do not peel. Slice crosswise and layer in a casserole dish.
Pour melted butter over potatoes and sprinkle with dressing mix. Cover and
bake at 350F degrees for 1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Toffee Chip Squares
Categories: Desserts, Cookies
Yield: 96 squares
1 c Butter
3 c Brown Sugar
1 ts Vanilla
2 3/4 c Flour
1/2 ts Baking Powder
6 oz Semi-Sweet Chocolate Chips
3 tb Butter
1 tb Water
Bits 'o Brickle Baking Chips
Preheat oven to 350F degrees. Cream 1 cup butter. Add brown sugar and
vanilla. Mix well. Add flour and baking powder and mix until well blended.
Pat evenly into ungreased 9x13" baking pan. Press down flat. Bake 10-15
minutes until golden. Remove from oven and cut while warm into 2 inch
squares.
Prepare topping: Melt chocolate chips, 3 tablespoons butter, and water in
top of double boiler over hot water. Stir until smooth. Remove top of
double boiler from hot water. Let chocolate thicken a little and then drop
a large dollop in the center of each square.
Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
'o Brickle.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tapenade
Categories: Appetizers, Low-carb
Yield: 8 Servings
2 Cloves Garlic
1 c Kalamata Olives, pitted
1/2 c Capers, rinsed and drained
5 Anchovies, drained
2 tb Extra Virgin Olive Oil
1 ts Fresh Lemon Juice
Place the garlic in the work bowl of a food processor fitted with a metal
blade and process until finely chopped. Drain the olives thoroughly. Add
the olives and remaining ingredients to the food processor bowl and
process until the mixture forms a paste. Transfer the tapenade to a
covered dish and refrigerate until needed.
Each serving provides:
3g carbohydrate
0g dietary fiber
3g NET carbohydrate
117 calories
1g protein
11g fat
869mg sodium
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamed Spinach Soup
Categories: Soups, Low-carb
Yield: 4 Servings
2 tb Butter
1/4 c Chopped Onion
1 1/4 lb Prewashed Fresh Spinach
3 c Chicken Broth
1/4 ts Coarse Salt
1/4 ts Fresh Ground Black Pepper
1/8 ts Ground Nutmeg
1/4 c Whipping Cream
Melt the butter in a large saucepan over medium-low heat. Add the onion
and saute for 4 minutes, stirring occasionally. Add the spinach, chicken
broth, salt, pepper, and nutmeg. Cover, and cook for 30 minutes. Remove
the saucepan from the heat and allow the soup to cool for 10 minutes.
Transfer the soup to a large work bowl of a food processor fitted with a
metal blade and process until pureed. Return the soup to the saucepan to
reheat. Taste for seasoning. Ladle soup into four soup bowls and drizzle
cream on top.
Each serving provides:
7g carbohydrates
4g dietary fiber
3g NET carbohydrates
94 calories
5g protein
6g fat
997mg sodium
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peppered Shrimp
Categories: Main dish, Seafood, Low-carb
Yield: 4 Servings
4 oz Butter
2 tb Fresh Lemon Juice
2 Cloves Garlic, minced
1 ts Curry Powder
1/2 ts Cayenne Pepper
1/2 ts Dried Oregano Leaves
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 1/2 lb Large Raw Shrimp in Shells
Melt the butter in a large skillet over low heat. Add the rest of the
ingredients except the shrimp and blend well. Cook over medium-high heat
for 5 to 10 minutes or until the sauce starts to brown, stirring
constantly. Add the shrimp and turn to coat all over. Cook the shrimp for 5
to 7 minutes, stirring occasionally.
Each serving provides:
2g carbohydrates
0g dietary fiber
2g NET carbohydrates
378 calories
36g protein
25g fat
620mg sodium
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cauliflower Puree
Categories: Vegetables, Low-carb
Yield: 4 Servings
1 lb Cauliflower Florets
1/4 c Fresh Grated Parmesan Cheese
1/4 c Whipping Cream
1 tb Butter, at room temperature
1/4 ts Coarse Salt
1/4 ts Fresh Ground Black Pepper
Place the cauliflower in a vegetable steamer filled with about 2 inches of
boiling water. Steam for 18 to 20 minutes or until fork tender. Drain
well.
Place the cauliflower in the work bowl of a food processor fitted with a
metal blade and process until pureed. Add the rest of the ingredients and
pulse to lightly blend. Taste for seasoning.
Each serving provides:
7g carbohydrates
3g dietary fiber
4g NET carbohydrates
134 calories
5g protein
11g fat
274mg sodium
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Custard
Categories: Desserts, Low-carb
Yield: 8 Servings
1/2 c Splenda Sweetener
3 lg Eggs
2 lg Egg Yolks
3 c Milk
1 ts Vanilla Extract
1/4 ts Ground Nutmeg
Preheat oven to 350F degrees. Combine the Splenda, eggs, and egg yolks in a
medium bowl and beat for 2 minutes with a wire whisk until thick.
Meanwhile, bring the milk to a boil in a heavy medium saucepan over medium
heat. Gradually add the hot milk to the egg mixture, whisking constantly.
Add the vanilla and blend well.
Pour the mixture into a 1-quart souffle dish and sprinkle nutmeg all over.
Place the dish in a larger pan and put in the oven. Pour enough hot water
into the pan to come halfway up the sides of the dish. Bake for 40 minutes
or until custard is firm.
Remove the dish from the oven and place on a cooling rack. When cool,
refrigerate the custard for several hours.
Each serving provides:
6g carbohydrates
0g dietary fiber
6g NET carbohydrates
107 calories
6g protein
6g fat
72mg sodium
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Turkey Roll-Ups
Categories: Appetizers
Yield: 48 Appetizers
6 8" Flour Tortillas
1/2 c Mayonnaise
4 oz Cream Cheese, softened
1/2 c Chopped Pepperoncini
2 tb Chopped Fresh Cilantro
4 sl Bacon, cooked & crumbled
1/2 c Chopped Tomato
1/2 lb Thinly Sliced Cooked Turkey
6 Leaves Leaf Lettuce
Warm tortillas as directed on package.
Meanwhile, in a small bowl, combine mayonnaise and cream cheese; mix until
smooth. Stir in pepperoncini, cilantro, and bacon.
Spread about 2 tablespoons mayonnaise mixtutre on each warm tortilla. Top
each with 1 rounded tablespoon tomato, 1/6 of the turkey, and 1 lettuce
leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure
each piece with cocktail toothpick. Serve immediately, or cover tightly
and refrigerate until serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fruited Pasta Salad
Categories: Salads
Yield: 10 Servings
1 c Uncooked Small Pasta Shells
11 oz Can Mandarin Orange Segments
8 oz Can Pineapple Chunks
1 c Halved Seedless Green Grapes
6 oz Low-Fat Lemon Yogurt
1 tb Sugar
1 c Halced Strawberries
Cook macaroni to desired doneness as directed on package. Drain; rinse
with cold water to cool.
Drain orange segments and pineapple chunks. Add to a large bowl with
cooked macaroni, grapes, yogurt, and dugar; mix gently to coat. Cover,
refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in strawberries.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Steak With Chili Rub
Categories: Main dish, Meats
Yield: 4 Servings
2 tb Chili Powder
3 ts Dried Oregano Leaves
1 ts Cumin
1/2 ts Salt
1/2 ts Pepper
1/4 ts Onion Powder
1/4 ts Cayenne Pepper
1 lb Boneless Top Sirloin Steak
1/4 c Sour Cream
In a small bowl, combine chili powder, oregano, cumin, salt, pepper, onion
powder, and cayenne; mix well. Brush both sides of the beef with water.
Sprinkle seasoning mixture over both sides; with fingers rub into beef.
Preheat the broiler. Place the beef on a broiler pan; broil 4 to 6 inches
from the heat. Cook 9 to 12 minutes or until beef is of desired doneness,
turning once. Let stand 5 minutes before serving.
To serve, cut beef diagonally into thin slices. Top each serving with 1
tablespoon sour cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Parmesan Mushrooms
Categories: Sidedish, Vegetables
Yield: 4 Servings
2 tb Butter or Margarine
2 c Small Fresh Mushrooms
1/3 c Sliced Sweet Onion
1/2 ts Dried Marjoram Leaves
1/4 ts Salt
1/4 ts Pepper
1 tb Dry White Wine
2 tb Grated Parmesan Cheese
Melt butter in a small skillet over medium-high heat. Add all remaining
ingredients except Parmesan cheese; cook 5 to 10 minutes or until
mushrooms are tender, stirring occasionally. Remove from heat. Sprinkle
with Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
German Chocolate Cookies
Categories: Desserts, Cookies
Yield: 48 Cookies
1 Pkg Pudding-Included German
- Chocolate Cake Mix
1 c Semisweet Chocolate Chips
1/2 c Rolled Oats
1/2 c Raisins
1/2 c Vegetable Oil
2 Eggs, slightly beaten
Heat oven to 350F degrees. In a large bowl, combine all ingredients; blend
well. Drop dough by rounded teasponfuls 2 inches apart onto ungreased
cookie sheets.
Bake at 350F degrees for 8 to 10 minutes or until set. Cool 1 minute;
remove from cookie sheets and cool on wire rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Onion Rings
Categories: Appetizers
Servings: 2 Servings
2 lg Yellow Onions
1 qt Buttermilk
2 c Unsalted Cracker Meal
2 c All-purpose Flour
Oil For Deep-Frying
Salt (Optional)
Slice the onions and make rings about 1/2 inch in width. Dip
into buttermilk, then coat with the flour. Dip into buttermilk
again, then coat with the unsalted cracker meal.
Place rings onto wax paper. Separate layers with additional sheets
of wax paper. Best if allowed to refrigerate overnight to allow
batter to "set".
Deep fry until golden-brown. Salt, if desired, at serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Wheat Sunflower Bread
Categories: Breads, Breadmaker
Yield: 1 Loaf
1/3 c Old Fash Rolled Oats
5/8 c Buttermilk
1 Egg
1 c Whole Wheat Flour
1 c Bread Flour
2 ts Wheat Germ
1 ts Salt
1 tb Applesauce
1 tb Brown Sugar
Grated Rind 1 Orange
1/4 c Sunflower Seeds
1/4 ts Baking Soda
3 ts Yeast
All ingredients should be at room temperature. Place in pan in order
suggested by machine's manual. Set the crust to light. Press Start.
Makes a 1-pound loaf.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Fried Steak
Categories: Meat
Yield: 4 Servings
--- STEAK ---
2/3 c Flour, divided
1 ts Salt
Freshly Ground Pepper
2 lb Top Round Or Chuck Steak
- 1/4" - 1/2" Thick
2 Eggs
2 tb Cream
1/2 c Vegetable Oil
2 c Cracker Crumbs, Crushed
1 Onion, Sliced
--- GRAVY ---
1/2 c Cream
2 c Chicken Stock
Mix 1/2 Cup of the flour, the salt and the pepper together. Pound the
mixture into both sides of the meat with the edge of a heavy plate or
mallet. Cut the meat into serving-size pieces. Beat the eggs together with
the cream. Heat the oil in a heavy iron skillet over moderately high heat.
Reserve 3 Tablespoons of the flour. Dredge the steaks in the remainder of
the flour, dip in the egg mixture, and then into the cracker crumbs. Add to
the hot oil. Brown the steaks well, turn and brown the other side. Reduce
heat to medium, cover the skillet, and cook for 15-20 minutes, turning
occasionally, until the steaks are cooked through and tender. Chicken-fried
steak should be well done, but not dry. Remove the steaks from the pan, and
drain on paper towels.
To make the gravy: Pour off all but 3 Tablespoons of the fat in the skillet,
and stir in 3 Tablespoons of the flour. Stir to incorporate any particles
in the bottom of the pan and cook for 1-2 minutes. Stir in the cream, then
the chicken stock. Slice the meat across the grain and top with the gravy.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Twice-Baked Potatoes
Categories: Vegetables
Servings: 4 Servings
2 md Baking Potatoes
1/4 c Shredded Cheddar Cheese
1 tb Butter Or Margarine
2 tb Sliced Green Onions
Milk
Salt
Ground Black Pepper
Paprika (Optional)
Scrub baking potatoes with a brush. Prick with a fork in several places.
Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100%
power for 6 to 8 minutes or until potatoes are tender. Cut a lengthwise
slice from the top of each potato. Discard the skin from the lengthwise
slices, place the potato portions from the lengthwise slices in a mixing
bowl.
Scoop out the insides of the potatoes leaving two 1/4-inch thick shells;
reserve the shells. Add the insides of the potatoes to the mixing
bowl containing the potato portions from the top slices; mash. Stir in
shredded cheddar cheese, butter or margarine and sliced green onion. Beat
in enough milk to give the mixture a stiff consistency. Season to taste
with salt and freshly ground pepper. Pile the mashed potato mixture into
the reserved potato shells. Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until potato
mixture is heated through. Sprinkle with paprika, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Blackberry Cobbler
Categories: Pastry, Desserts, Fruits
Yield: 6 Servings
2 tb Cornstarch
1/4 c Water
1 1/2 c Sugar
1 tb Lemon Juice
4 c Blackberries
1 c Flour
1 ts Baking Powder
1/2 ts Salt
6 tb Unsalted Butter, Cut Up
1/4 c Boiling Water
Vanilla Ice Cream
In a large bowl, stir together the cornstarch and cold water
until cornstarch is completely dissolved. Add 1 Cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet.
In a bowl, combine the flour, remaining sugar, baking powder, and
salt. Blend in the butter until the mixture resembles coarse meal.
Add boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
400F degree oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream.
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