---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Egg Rolls
Categories: Appetizers, Oriental
Yield: 24 servings
Water
1 c Onions, diced
1 ts Ginger Root, minced
4 Garlic Cloves, minced
2 c Celery, diced
1/2 c Shiitake Mushrooms, diced
1/2 c Button Mushrooms, diced
3 c Cabbage, diced
1 c Bamboo Shoots, diced
1 c Water Chestnuts, diced
2 tb Soy Sauce
1 tb Rice Wine
1 tb Honey
24 Egg Roll Skins
2 tb Dark Sesame Oil, warmed
Heat 1/4 c water in wok. Add onions, ginger root and garlic and
stir fry until onions tender but not browned; about 5 minutes. Add
celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir
fry until vegetables tender, some 5 to 8 minutes.
Remove from heat and add soy, rice wine and honey. Toss well and
place in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing
away. Have a small bowl of water ready. Spoon 1/4 cup of drained
filling into the center of each wrapper, brush edges lightly with
water, fold side corners to center, covering filling, bring bottom
corner to center of fold, tuck under slightly and continue to roll
into a cylinder. Seal top corner by moistening slightly and pressing
down.
Before cooking, brush lightly with sesame oil. Bake, seam side down,
on nonstick baking sheets at 400F degrees until golden and crispy,
about 20 minutes. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Asparagus Soup
Categories: Vegetables, Soups
Yield: 6 servings
2 lb Asparagus, cut diag 1" piece
1 Clove Garlic, minced
3 Sliced Leeks
4 Green Onions, minced
3 tb Butter
1 sm Chopped Red Potato
4 c Water
1 Vegetable Bouillon
1 tb Soy Sauce
1 c Heavy Cream
2 tb Tarragon
2 tb Basil
Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Shrimp Scampi
Categories: Seafood
Yield: 6 servings
2 lb Large Raw Shrimp
1/2 c Butter
1 ts Salt
6 Clove Garlic, crushed
1/4 c Chopped Parsley
2 ts Grated Lemon Peel
2 tb Lemon Juice
6 Lemon Wedges
Preheat oven to 400F degrees. Remove shells from shrimp,
leaving shell on tail section only. Devein; wash under
running water; drain on paper towels.
Melt butter in 13x9x2-inch baking dish in oven. Add salt,
garlic, and 1 Tbsp parsley; mix well.
Arrange shrimp in a single layer in baking dish. Bake,
uncovered, 5 minutes.
Turn shrimp. Sprinkle with lemon peel, lemon juice, and
remaining parsley. Bake 8 to 10 minutes, or just until
tender.
Arrange shrimp on heated serving platter. Pour garlic
butter over all. Garnish with lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Basmati Rice Pilaf
Categories: Grains, Rice
Yield: 4 servings
1 c Basmati Rice
1 sm Onion
3 md Carrots
6 Mushrooms
1 Bay Leaf
2 Cloves
4 Black Peppercorns
1/4 ts Cumin Seeds
1 tb Vegetable Oil
2 tb Butter
1 tb Salt
Wash the rice in cool water, squeezing gently with your fingers, until the
water runs clear. Put the rice in about 2 cups of cool water to soak for
20 minutes. Strain soak water into saucepan and heat. Leave rice to dry
in strainer. Preheat oven to 350F degrees.
While rice is drying, chop onion finely and set aside. Dice carrots and
set aside. Mince mushrooms and set aside. Measure spices.
When rice is dry, heat oil over medium-high flame in heavy, oven-proof
skillet or casserole dish. Add spices. When spices become fragrant, add
butter and onions. Cook until onions are tender and light golden brown.
Add carrots and mushrooms and cook for 3-5 minutes.
Add rice and cook, stirring very gently for 5 minutes. Add salt and heated
soak water, bring to boil. Reduce heat and simmer until water on top of
rice has boiled off. Cover tightly and cook for 20 minutes at 350F
degrees. Remove from oven, let rest for 10 minutes, then serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Boston Cream Pie
Categories: Pies, Cakes
Yield: 12 servings
CAKE
1/4 c Butter, softened
1 c Sugar
3 lg Eggs
2/3 c Milk
1 ts Vanilla
1 3/4 c All-Purpose Flour
2 ts Baking Powder
CUSTARD
2/3 c Sugar
1/3 c Cornstarch
1/4 ts Salt
2 1/2 c Milk
4 lg Eggs Yolks, beaten
GLAZE
3 oz Milk Chocolate
1 tb Butter
1/3 c Confectioners Sugar
1/4 c Milk
Prepare Cake Layers: Heat oven to 350F degrees.Grease and flour two
9" round cake pans.In large bowl with electric mixer at medium speed,
beat cake ingredients about 4 minutes until thoroughly blended.
Spoon batter into prepared pans; bake 30 minutes until wooden pick
inserted in center of each layer comes out clean. Remove layers to
wire racks to cool completely.
Prepare Egg Custard: In 2 qt. saucepan,s tir 2/3 cup sugar,cornstarch
and salt until thoroughly mixed; slowly stir in 2 1/2 cups milk until
smooth. Bring to boil over medium heat,stirring constantly; cook 1
minute until mixture boils rapidly and thickens. Remove from heat;
very slowly pour lightly beaten egg yolks into hot mixture, stirring
rapidly and constantly to blend and keep smooth. Return mixture to low
heat; cook 1 minute longer. Do not allow to boil. Remove from heat;
stir in 1 tbsp. vanilla. Cool completely, stirring frequently.
Prepare Chocolate Glaze: In small heavy saucepan over very low heat,
melt chocolate and 1 tbsp. butter, stirring frequently until blended
and smooth. Remove from heat; stir in confectioners sugar and 1/4 cup
milk until blended and smooth. Keep warm, covered.
To assemble: Using sharp serrated knife,carefully cut cooled layers
in half horizontally. Place one layer cut side up on serving platter;
spread with 1/3 cooled custard. Repeat with remaining cake layers and
custard, ending with cake layer, cut side down. Spoon warm glaze over
top of cake, letting mixture drip down sides.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Easy Nachos
Categories: Appetizers
Yield: 6 servings
15 oz Chili Beans In Chili Gravy
9 tb Picante Sauce
15 oz Tortilla Chips
4 c Cheddar; grated
1 Avocado
1 tb Lemon Juice
1 1/2 c Sour Cream
1 tb Onion; grated
4 Scallion; with top, chopped
1 c Olive; black pitted, chopped
1 Tomato; chopped
Preheat the oven to 400F degrees. Mash the beans with 1/2 cup of the
picante until well mixed. Grease two 9" x 13" baking pans. Place
half the chips in each pan, then spoon the bean mixture over them.
Sprinkle the grated cheese on top. Bake for about minutes or until
the cheese is melted and beans are bubbling.
Meanwhile, peel, pit and mash the avocado, then mix it with the lemon
juice, 1/2 cup of the sour cream, the grated onion, and 1 tablespoon
of the picante. Garnish the nachos with the guacamole you just made,
the remainder of the sour cream, scallions, tomato, and olives.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spinach Salad
Categories: Salads
Yield: 8 servings
DRESSING
1 c Sour Cream
3 tb Lemon Juice
1 Env Garlic Cheese Dressing
SALAD
1 lb Spinach, cleaned, torn
1/2 c Sliced Raw Mushrooms
6 sl Cooked Bacon, crumbled
6 Hardboiled Eggs, sliced
1 Sliced Red Onion
Mix the dressing ingredients. Combine the salad ingredients.
Toss with dressing and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Scallopine
Categories: Poultry, Main dish
Yield: 6 servings
3 Whole Chicken Breasts
1/2 c All-Purpose Flour
1 ts Salt
1/2 ts Pepper
3 tb Butter
1 Lemon, juiced
1 c White Wine
2 tb Capers
1/4 c Chopped Parsley
Bone and pound chicken breasts. In a bowl mix flour,
salt and pepper. Dip cutlets in mixture and press
firmly to coat. Shake off excess. Chill. In a large
skillet heat butter until it sizzles. Saute cutlets,
3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked.
Stir lemon juice and wine into drippings and scrape
bottom to loosen particles. Heat but don't boil. Add
capers. Spoon pan juices over cutlets on serving
platter and sprinkle with chopped parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Cherry Tomatoes
Categories: Vegetable
Yield: 6 Servings
2 c Cherry tomatoes, halved
1/4 c Diced Red Onion
1 Clove Garlic, crushed
2 ts Basil
Salt, to taste
Pepper, to taste
2 ts Olive Oil
2 ts Red Wine Vinegar
1 tb Parsley
Preheat oven to 350F degrees. Lightly grease a baking
dish large enough to spread the cherry tomatoes over
the bottom. Stem the tomatoes and place them in the
baking dish. Sprinkle the onion, garlic, basil, and
salt and pepper over the tomatoes, then drizzle with
the olive oil and vinegar. Bake until the tomatoes are
soft, 20 to 30 minutes. Garnish with the parsley and
serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Gelato
Categories: Desserts, Frozen
Yield: 6 servings
6 md Lemons
1 1/3 c Sugar
6 Egg Yolks
1 1/3 c Heavy Cream
1/8 ts Salt
2 2/3 c Half-And-Half
1 1/2 ts Vanilla Extract
Grate the zest of 6 lemons and mix thoroughly in a bowl with
the sugar. Set the lemons aside.
Whisk the egg yolks with the heavy cream and salt in a heatproof
mixing bowl. Put the half-and-half and lemon-sugar in a medium non-
aluminum saucepan. Bring liquid to a simmer, stirring to dissolve
the sugar. Remove pan from heat. Slowly whisk the hot half-and-half
into the egg yolk mixture. Then return the partially cooked custard
to the saucepan. Stir constantly over medium-low heat until mixture
begins to thicken slightly and coats the back of a spoon, about 5
minutes (the approximate consistency of unwhipped heavy cream). Pour
hot custard into a bowl without straining. Stir in the vanilla. Put
a sheet of plastic wrap directly on the surface of the custard to
prevent skin from forming. Set custard aside at room temperature to
cool.
Squeeze 3/4 cup juice from the lemons and stir juice into the
cooled custard. Transfer the custard mixture to an ice cream maker
and freeze according to manufacturer's instructions.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Skins
Categories: Appetizers
Yield: 6 servings
3 md Baking Potatoes
Vegetable Oil
Seasoned Salt
1 c Shredded Cheddar Cheese
6 sl Bacon, cooked and crumbled
Sour Cream
Preheat oven to 400F degrees.
Scrub potatoes thoroughly and rub skin with oil. Bake 1 hour
or until done. Allow potatoes to cool to touch. Cut in half
lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/8-inch
shells.
Cut skins in half crosswise and deep fry in hot oil for 2-3
minutes until lightly browned. Drain on paper towels. Place
skins on a baking sheet. Sprinkle with salt, cheese, and
bacon. Place under broiler until cheese melts. Serve with
sour cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cucumber Soup
Categories: Soups, Vegetables
Yield: 8 Servings
5 Cucumbers, peeled, seeded,
- and cut into 1" chunks
5 Fresh Mint Leaves
2 c Buttermilk
2 c Chicken Stock
1 tb Lime Juice
1/2 ts Salt
Place cucumbers and mint leaves in blender or food processor and
whirl to a fine puree. Pour into a 2 qt pitcher. Add buttermilk,
shicken stock, lime juice, and salt; mix well. Chill for at least 1
hour or until icy cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fettuccine Alfredo
Categories: Pasta
Yield: 2 servings
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese, shredded
Salt, to taste
Black Pepper, to taste
8 oz Fettuccine
Melt butter in a small saucepan over low heat. Turn off the heat, add
cream and parmesan. Return to stove over low to heat the cream mixture
through and melt the cheese. Do not boil. Stir in the salt and pepper.
Cook the fettuccine in boiling salted water. Drain well. Combine the
noodles with the sauce and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Beans Amandine
Categories: Vegetables
Servings: 2
1 c Frozen Cut Green Beans
2 ts Water
2 ts Butter Or Margarine
2 tb Slivered Almonds, toasted
1/2 ts Lemon Juice
Place green beans in a small nonmetal bowl. Sprinkle with water.
Microwave, covered, on 100% for 5 to 6 minutes or until just tender.
Let stand, covered, while preparing butter mixture. For butter mixture,
in a custard cup microwave the butter or margarine, uncovered, on 100%
for 30 to 45 seconds, or until melted. Stir in toasted almonds and lemon
juice. Drain green beans; spoon butter mixture over green beans.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Pots De Creme
Categories: Chocolate, Desserts
Servings: 2
1/2 c Light Cream
2 oz Cooking Chocolate, chopped
1 1/2 t Sugar
1 ds Salt
2 lg Beaten Egg Yolks
1/4 t Vanilla
Sweetened Whipped Cream
In a small nonmetal bowl stir together light cream, chopped chocolate,
sugar and salt. Microwave, uncovered, on 100% about 1 1/2 minutes
or till chocolate is melted, stirring every 30 seconds. Stir about half
of the hot mixture into the beaten egg yolks. Return all to the bowl,
mixing well. Microwave, uncovered, on 50% for 2 to 3 minutes or
until thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2
pot de creme cups or 6-ounce custard cups. Cover and chill for several
hours or till firm. Garnish with whipped cream, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Buffalo Chicken Wings
Categories: Chicken, Appetizers
Yield: 8 Servings
4 lb Chicken wings; cut in
-thirds, discard tips
Freshly Ground Black Pepper
Salt
4 c Vegetable Oil
4 tb Butter or Margarine
5 tb Tabasco Sauce
1 tb White Wine Vinegar
Sprinkle fresh pepper and salt on wings. Heat the oil to 400F degrees.
Add the chicken wings and cook until they're golden and crisp, stirring
or shaking occassionally. When done, remove them to drain on paper
towels and cook the remaining wings. Melt the butter, add the Tabasco
and vinegar. Stir well and remove from the flame immediately. Place
the chicken on a warm serving platter, pour the sauce on top and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Caesar Salad
Categories: Salads
Yield: 6 Servings
1 Fresh Egg Yolk
1 tb Lemon Juice
1/4 ts Salt
6 tb Extra Virgin Olive Oil
1 cl Garlic, crushed
1/2 ts Worcestershire Sauce
1/2 ts Dijon Mustard
3 tb Apple Cider Vinegar
Fresh Ground Black Pepper
1 c Croutons
3 tb Grated Parmesan Cheese
2 Heads romaine lettuce,
- Inside leaves only
In a large salad bowl combine the egg yolk, lemon juice, salt and 1
tablespoon of the olive oil. Whisk in garlic, Worcestershire and
mustard and blend until thoroughly combined. With a gentle tossing
motion, incorporate the romaine. Add the vinegar and the remaining
olive oil in the proportions of 1 part vinegar to 2 parts oil, until
you have the consistency and flavor you desire. Toss the salad again,
adding black pepper to taste. The salad can be chilled at this point,
but not for too long. Just before serving, finish by placing the
croutons in the center of the salad and the Parmesan in a ring around
the bowl. Toss gently to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Salmon Burgers
Categories: Main Dish, Seafood
Yield: 4 Servings
1/2 c Plain Yogurt
1/4 c Cucumber, finely chopped
1 tb Fresh Dill, chopped
Salt
15 1/2 oz Salmon, drained and flaked
2 Eggs, beaten
1 c Bread Crumbs
1/4 c Green Onion, chopped
2 tb Lemon Juice
1/8 ts Pepper
1 c Vegetable Oil
In medium bowl, combine yogurt, cucumber, dill and salt to taste.
Cover and chill 30 minutes.
In medium bowl, combine the salmon, eggs, 2/3 cup bread crumbs, the
green onions, lemon juice, and pepper until blended. Shape into 4
patties, about 3/4" thick; coat with remaining bread crumbs. Place
patties on wax-paper-lined plate; chill 1 hour. In a skillet, heat
oil over medium heat. Add patties and cook 5 minutes per side
until browned; drain. Serve with yogurt sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pasta Salad Primavera
Categories: Salads, Pasta
Yield: 4 servings
Nonstick Cooking Spray
1 Clove Garlic, minced
1 c Broccoli Flowerets
1/2 c Red Pepper, thinly sliced
1/4 c Red Onion, thinly sliced
1/2 c Carrot, julienned
1 Tomato, peeled & seeded
1/2 ts Basil
1/2 lb Rotini Pasta, cooked
1/4 c Extra Virgin Olive Oil
1 tb Red Wine Vinegar
Salt
Fresh Ground Black Pepper
Spray large skillet with cooking spray. Saute garlic. Add broccoli, red
pepper, red onion, carrot, tomato, and basil; stir to heat through.
Place in a bowl and add cooked pasta; toss well. Drizzle with olive oil
and vinegar. Season with salt and pepper to taste; toss well. Serve
warm or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pineapple Upside Down Cake
Categories: Cakes
Yield: 8 Servings
20 oz Sliced Pineapple, canned
Nonstick Cooking Spray
1/4 c Butter
1 c Brown Sugar
1 1/4 c Flour
2/3 c Sugar
2 ts Baking Powder
1/2 ts Salt
1/3 c Butter, softened
1/2 c Milk
1 ts Vanilla
1 Egg
Preheat oven to 350. Drain the pineapple well, discard liquid; spray the
sides and bottom of a 9 inch square pan with nonstick cooking spray, and
melt the 1/4 cup butter in pan in the oven. Add the 1 cup brown sugar
to the melted butter and blend. Arrange the drained pineapple evenly
over the brown sugar mixture, but do not mix. Set aside.
Mix flour, sugar, baking powder, and salt. Add the 1/3 cup softened
butter, milk, and vanilla. Beat on low speed for 1 1/2 minutes, then
add the egg and beat 1 1/2 minutes longer. Spread the batter evenly over
the pineapple; the batter will be quite thick. Bake for 35-40 minutes or
until a skewer inserted into the middle of cake comes out clean. Remove
from oven, loosen edges with knife and invert immediately onto a plate.
Let cool and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Empanadas
Categories: Appetizers
Yield: 4 servings
1/4 lb Unsalted Butter
2 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt
2 Yolks Of Large Eggs
1/4 c Chilled Water
1/2 lb Lean Ground Beef
1/2 c Chopped White Onions
2 tb Chopped Black Olives
1/2 ts Ground Cayenne
1/2 ts Oregano
1/2 ts Salt
Cut the butter into 1/4 inch cubes. Place the flour, baking
powder, salt, and butter in a mixing bowl. Combine the
ingredients with a pastry cutter (or with the steel blade
in a food processor).
Beat the egg yolks. Mix half of them into the flour mixture.
Reserve the remainder. Incorporate the water slowly into the
flour mixture until the dough becomes a cohesive and semi-
firm mass. Shape the dough into two balls. Wrap them in
plastic wrap and refrigerate them for 15 minutes.
Preheat the oven to 375 degrees F.
Heat the oil in a large saute pan or skillet over moderate heat.
Saute the meat for 3 minutes, stirring frequently. Transfer the meat
with a slotted spoon to a warm bowl.
Add the onions to the pan and saute them over low to moderate
heat for 3 minutes, stirring frequently. (Add 1 or 2 extra teaspoons
of oil if necessary).
Return the meat to the pan and add the remaining ingredients.
Cook the mixture for 1 minute, stirring constantly. Reserve.
Roll each ball of dough on a lightly floured board into a
1/8-inch thick sheet. Using a cookie cutter with a 4- to 5-inch
diameter, cut out rounds. Collect the scraps and repeat until
the dough is used up.
Place one tablespoon of the meat mixture in the center of each
dough round. Lightly moisten the exposed dough with cold tap water.
Fold each round in half, creating a half-moon shape. Crimp the two
edges of dough together, so that the stuffing cannot ooze out during
the baking. Brush the tops of the uncooked empanadas with the
remaining egg yolk.
Place the uncooked empanadas on an ungreased baking sheet. Bake
them in the middle of the oven until the tops become light golden
brown (roughly 20 minutes).
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---------- Recipe via Meal-Master (tm) v8.06
Title:
New England Clam Chowder
Categories: Soups, Seafood
Yield: 4 servings
2 tb Clarified Butter
3 Stalks Of Celery, chopped
2 Leeks, White Part, chopped
1 Red Onion, chopped
1 Potato, peeled and diced
3 ts Flour
20 Clams, chopped, juice
- reserved
1 c Heavy Cream
1 1/2 c Water
Salt, to taste
Simmer the celery, leeks, and onions in clarified butter for
six minutes. Add potatoes. Add the flour slowly, constantly
stirring. Add the chopped clams and juice. Continue cooking
for one minute. Add the heavy cream and water. Simmer for
5 minutes. Add salt to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Parmigiana
Categories: Poultry,Main dish
Yield: 6 servings
1/3 c Dry Bread Crumbs
2 ts Parmesan Cheese, grated
3/4 ts Italian Seasoning
1/2 ts Garlic Powder
1 lb Chicken Breasts, boned &
- skinless
1 Egg, beaten
8 oz Tomato Sauce
3/4 c Shredded Mozzarella Cheese
Combine first 4 ingredients in a shallow bowl. Dip
each chicken breast in beaten egg, then roll in bread
crumb mixture to evenly coat. Place chicken on a
cookie sheet or jelly-roll pan. Bake in preheated 375F
oven for 10 minutes. Turn chicken over; bake 10-12
minutes or until chicken is thoroughly cooked. Spoon
tomato sauce over chicken. Sprinkle cheese over top.
Bake 3 minutes or until chicken is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cauliflower Gratin
Categories: Vegetables
Yield: 12 servings
10 c Water
1 c Milk
2 ts Salt
2 c Cauliflower Flowerets
3 tb Olive Oil
1 tb Lemon Juice
1 1/2 ts Drained Capers
1/2 ts Dijon Mustard
1/4 c Fresh Bread Crumbs
1/4 c Parmesan Cheese, grated
Bring water, milk and salt to boiling in large saucepan. Add the
cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse
cauliflower under cold running water to stop cooking.
Coat casserole dish with non-stick cooking spray. Arrange cauliflower
in single layer on pan. Combine oil, lemon juice, capers, and mustard
in blender. Whirl until smooth. Drizzle evenly over cauliflower.
Sprinkle on bread crumbs and Parmesan cheese.
Bake in preheated 350F degree oven for 45 minutes or until and
heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Chip Cannoli
Categories: Italian, Cakes
Yield: 9 Cannoli
Filling
1 lb Ricotta
1 c Powdered Sugar
1/2 c Walnuts, chopped
1/3 c Semisweet Chocolate Chips
1 ts Grated Orange Peel
1/2 ts Grated Lime Peel
Dough
1 c All-Purpose Flour
1 ts Baking Powder
1 ts Powdered Sugar
1 ds Salt
1/3 c Beer
1 tb Butter, at room temp.
1 Egg, Beaten
1 ts Vanilla
Vegetable Oil
FOR FILLING:
Puree ricotta and sugar in food processor until smooth. Transfer to large bowl.
Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can
be prepared 1 day ahead.) Bring filling to room temperature before using.
FOR DOUGH:
Combine the flour, baking powder, sugar and pinch of salt in large bowl.
Make well in center. Add beer, butter, half of egg (reserve remainder for
another use) and vanilla to well. Gradually draw flour from edge of well
into center until all flour is incorporated. Knead dough on lightly floured
surface until smooth. Cover and let stand 1 hour. Roll out dough out into
12-inch square. Cut into nine 4-inch squares. Wrap 1 square around each
cannoli form, brushing edges with water and pressing gently to seal. Heat
oil in deep fryer or heavy large skillet to 350F. Add cannoli in batches
and cook until golden brown, turning occasionally, about 4 minutes. Drain
on paper towels. Remove shells from cannoli forms. Cool. Spoon filling into
pastry bag without tip. Pipe filling into cannoli shells.
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