---------- Recipe via Meal-Master (tm) v8.06
Title:
Brie En Croute
Categories: Appetizers, Cheese
Yield: 12 Servings
4 oz Mushrooms, chopped
1/4 ts Tarragon
2 Garlic Cloves
2 tb Melted Butter
2 oz Wine
16 oz Brie Wheel
1/2 lb Phyllo Dough
Saute mushrooms, tarragon, and garlic in butter and wine until the
mixture is almost dry. Slice the brie in half, put the mushroom
mixture in the middle, and wrap it in phyllo dough. Place in the
freezer for 20 minutes to firm.
Bake at 350F degrees until the puff pastry browns, about 15 minutes.
Let sit for 15-20 minutes before cutting.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cream Of Mushroom Soup
Categories: Soups
Yield: 6 Servings
4 tb Unsalted Butter
4 tb Olive Oil
2 sm Onions; diced
2 lb Mushrooms; sliced
1 tb Flour
Salt, to taste
Black pepper, to taste
1 c Beef Stock
2 c Half-And-Half
1/2 c Dry Vermouth
Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, and vermouth. Reduce to low heat; simmer gently
for 10 minutes. Adjust seasonings and serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pork Satay
Categories: Entree, Meat
Yield: 4 servings
1/2 lb Boneless Pork
2 tb Soy Sauce
2 tb Steak Sauce
10 Dried Apricots
3/4 c Water
1/4 c Peanut Butter
1/2 ts Salt
5 ds Tabasco Sauce
Soak the wooden skewers in water for two hours before beginning.
Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak
sauce. Cover and refrigerate for several hour, stirring occasionally.
Meanwhile, simmer the apricots in water for 5 minutes. Place the apricots
and their cooking liquid in a blender or food processor container. Add the
peanut butter, salt, and Tabasco sauce. Cover and process until smooth.
Thread the pork cubes on the soaked skewers. Brush with remaining soy
sauce mixture. Cook under broiler for 6 to 8 minutes, turning often.
Heat the apricot-peanut butter sauce and serve on the side for dipping.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Rice Pilaf
Categories: Rice, Vegetables
Servings: 2 Servings
1/2 c Sliced Fresh Mushrooms
2 Green Onions, sliced
1 tb Butter Or Margarine
2/3 c Water
1/3 c Regular Long Grain Rice
1/4 c Bell Pepper, julienned
1/4 ts Salt
1/4 ts Dried Sage, crushed
2 ts Snipped Parsley
In a 1-quart casserole micro-cook mushrooms, onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till
vegetables are tender. Stir in water, rice, bell pepper strips, salt, and
sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
boiling. Micro-cook, covered, on 50% power for 14 to 16 minutes or till
rice is tender and liquid is absorbed, stirring once. Stir in parsley.
Let stand, covered, for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Coconut Cream Pie
Categories: Pies
Yield: 8 Servings
3/4 c Sugar
1/4 c Plus 2 ts Cornstarch
1/8 ts Salt
3 Egg Yolks; beaten
3 c Milk
1 1/2 tb Butter Or Margarine
1 1/2 ts Vanilla
1/2 c Flaked Coconut
1 Baked 9-Inch Pastry Shell
3/4 c Whipping Cream
1/3 c Powdered Sugar; sifted
1/4 c Toasted Flaked Coconut
Combine sugar, cornstarch, and salt in a heavy saucepan;
stir well. Combine egg yolks and milk; gradually stir into
sugar mixture. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil 1 minute, stirring
constantly. Remove from heat; stir in butter, vanilla and
flaked coconut. Immediately pour into pastry shell. Cover
filling with wax paper. Let cool 30 minutes; then chill
until firm.
Beat whipping cream until foamy; gradually add powdered sugar,
beating until soft peaks form. Spread whipped cream over
filling. Sprinkle with toasted flaked coconut. Chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potstickers
Categories: Appetizers
Yield: 24 Servings
1/2 c Soy Sauce
1/4 c Rice Vinegar
1/4 ts Fresh Ginger; minced
1 lb Ground Pork; browned
2 Green Onions; chopped
1 tb Soy Sauce
2 ts Dry Sherry
1 ts Sesame Oil
1 Clove Garlic; crushed
1 lg Egg
1 tb Cornstarch
1/4 ts Salt
1/4 ts Pepper
1 pk Wonton Wrappers
Vegetable Oil
Combine 1/2 cup soy sauce, rice vinegar, and green onions. Mix
well and set aside.
Mix pork, green onions, 1 tb soy sauce, sherry, sesame oil, garlic,
egg, cornstarch, salt and pepper together in a large bowl.
Fill wonton wrappers with approximately 1 to 1 1/2 teaspoons filling
and press edges firmly together (moisten edges of wrapper for better
adhering). Saute in vegetable oil on medium heat until bottoms are
golden. Add enough chicken broth to barely cover wontons. Cover
and simmer approximately 8-10 minutes. Serve immediately with the
set aside dipping sauce
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Asian Rice Salad
Categories: Rice, Salad
Yield: 6 servings
2 c Leftover Rice
2 Cloves Garlic, minced
1/2 c Water Chestnuts, chopped
1/4 c Carrot, chopped
1/4 c Celery, chopped
1 tb Roasted Peanuts, chopped
3 tb Peanut Oil
2 tb Rice Wine Vinegar
1/2 ts Sugar
3 Green Onions, sliced
Fluff leftover rice pilaf with a fork. Add garlic,
water chestnuts, carrots, celery, green onions and
peanuts.
Combine oil, vinegar and sugar in a small jar, cover
and shake to combine. Pour over the salad and serve
at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pepper Steak
Categories: Entree, Beef
Yield: 6 Servings
1 lb Round Steak
1/4 c Butter
1/2 ts Salt
1 lg Onion, chopped
2 Cloves Garlic, minced
4 tb Soy Sauce
1/2 ts Sugar
1 cn Bean Sprouts
1 c Tomatoes
1 Green Pepper, chopped
1/2 tb Cornstarch
Slice steak in short thin pieces. Heat butter, salt,
onions, and garlic in skillet and in it cook beef
until brown. Add soy sauce and sugar; cover and cook 5
minutes. Add bean sprouts, tomatoes, and peppers;
cover and cook 5 minutes. Stir in cornstarch and heat
until thickened.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spicy Noodles
Categories: Side dish, Pasta
Yield: 4 Servings
2 tb Fresh Garlic, minced
3 tb Fresh Coriander, minced
1/2 c Peanut Butter
5 oz Soy Sauce
5 tb Sugar
1 tb Rice Wine
1 tb Hot Bean Paste
1 tb Sesame Oil
1 lb Lo Mein Noodles
Cook the lo mein according to directions. Let cool. Mix the rest of the
ingredients, stirring until smooth. Add the sauce to the noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Almond Cookies
Categories: Dessert, Cookies
Yield: 48 Cookies
2 3/4 c Flour
1 c Sugar
1/2 ts Baking Soda
1/2 ts Salt
1 c Butter
1 Slightly Beaten Egg
1 ts Almond Extract
1/3 c Whole Almonds
Sift flour, sugar, soda and salt together into bowl.
Cut in butter till mixture resembles cornmeal. Add egg
and almond extract; mix well. Shape dough into 1-inch
balls and place 2 inches apart on ungreased cookie
sheet. Place an almond atop each cookie and press down
to flatten slightly. Bake at 325F degrees for 15 to 18
minutes. Cool on rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Marinated Mushrooms
Categories: Appetizers
Yield: 6 Servings
1 lb Firm Medium Mushrooms
8 Cloves Garlic; crushed
3/4 c Extra Virgin Olive Oil
6 tb Lemon Juice
1 ts Salt
1/2 ts Fresh Ground Black Pepper
1 ts Dijon Mustard
3 tb Fresh Tarragon; chopped
Remove the stalks of the mushrooms. Wipe mushrooms with a damp paper
towel. In a medium-sized bowl, combine the remaining ingredients.
Beat well with a wire whisk. Add the mushrooms and stir to coat
them with the marinade. Let stand at room temperature for 3 hours
or cover and refrigerate for 1 of 2 days. When ready to serve,
bring the mushrooms to room temperature, drain off the marinade, and
put a toothpick into each mushroom.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Potato Soup
Categories: Vegetables, Soups
Yield: 6 Servings
8 oz Baked Potatoes
1 md Chopped Onion
2 ts Butter
3 c Chicken Stock
Salt, to taste
Pepper, to taste
1 c Half And Half
Sour Cream
Shredded Cheddar Cheese
Minced Green Onions
Peel potatoes. Reserve pulp. In a 2-quart sauce pan, saute the
onion in butter over medium-low heat until soft. Add chicken
stock, salt, pepper and potato pulp. Stir to blend. Stir in
half and half. Heat to serving temperature and place in bowls.
Garnish with sour cream, cheese and green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Shepherd's Pie
Categories: Beef, Entrees
Yield: 6 Servings
1 lb Leftover Roast Beef
2 tb Butter
1 c Onion; finely chopped
1/2 c Carrot; finely chopped
1/2 c Celery; finely chopped
2 tb Parsley; finely chopped
3 tb Flour
2 tb Tomato Paste
1/2 c Dry White Wine
1 1/2 c Chicken Stock
1 ts Worcestershire Sauce
Pepper, to taste
1 c Cooked Corn Kernels
2 c Mashed Potatoes
1/2 c Cheddar Cheese; grated
Cut the meat into 1/4" cubes. Set aside.
Heat the butter in a saucepan and add the onions, carrots, celery
and parsley. Cook, stirring, until the onions are wilted. Sprinkle
with flour and stir with a wire whisk. Add the tomato paste, wine,
stock, Worcestershire sauce and pepper, stirring rapidly with the
whisk. Let simmer 10 minutes and stir in the cubed meat and the corn.
Cook 5 minutes longer.
Preheat the oven to 350F degrees. Put the meat and sauce in a large
baking dish or casserole. Spread the potatoes nicely on top with a
spoon or butter knife, covering it completely. Sprinkle evenly with
cheese and place the dish in the oven. Bake 30 to 45 minutes, or
until the dish is piping hot throughout and the cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Maple Glazed Carrots
Categories: Vegetables
Yield: 4 Servings
8 md Carrots
1/2 c Fresh Orange Juice
1 Orange Rind, grated
3 tb Maple Syrup
1 pn Ground Nutmeg
1/4 ts Parsley
3 tb Butter
Peel carrots; cut into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remaining
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness.If necessary, cook another 1 minute at High.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Streusel Apple Pie
Categories: Pies, Desserts
Yield: 8 Servings
1 Egg
1 c Sour Cream, room temp
3/4 c Sugar
2 tb Flour
1/2 ts Vanilla
1 ds Salt
2 1/4 c Cooking Apples, diced
1/4 ts Grated Lemon Peel
1 Unbaked 9" pie shell
1/2 c Sugar
1/3 c Flour
3/4 ts Cinnamon
1/4 c Butter
In a large bowl beat the egg, stir in sour cream, the 3/4 cup sugar,
the 2 tablespoons flour, vanilla, and salt to blend thoroughly. Fold in
apples and lemon peel, pour into pie shell. Bake at 450F degrees for 10
minutes.
While pie is baking, mix the 1/2 cup sugar, 1/3 cup flour, and cinnamon
in a small bowl. With a pastry blender or 2 knives cut in butter to make
a crumbly streusel mixture.
Reduce oven to 350F degrees, bake 25-30 minutes longer until crust is
golden brown. Sprinkle streusel mixture evenly over pie. Bake 15 minutes
longer. Remove to rack to cool slightly. Serve immediately or cover and
refrigerate.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Yakitori
Categories: Appetizers
Yield: 4 Servings
1/2 c Soy Sauce
2 tb Sugar
2 tb Lemon Juice
1 Garlic Clove; crushed
1/2 ts Ground Ginger
2 tb Vegetable Oil
1 ts Sesame Seeds
2 Green Onions; finely chopped
1 lb Beef Sirloin; cubed
In a 9x5-inch loaf pan, combine soy sauce, sugar, lemon juice, garlic,
ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six-
inch bamboo skewers, pushing the skewer in and out as though sewing.
Place skewered meat in marinade, turn to coat all sides. Cover and
refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8-
inches from heating element. Broil 11/2 to 2 minutes; turn to broil 1
minute longer. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Black Bean Soup
Categories: Soups, Beans
Yield: 8 Servings
2 c Dried Black Beans
1 md Onion; finely diced
3 tb Butter
1 sm Carrot; finely diced
1 Celery Stalk; finely diced
6 c Chicken Broth
1 Ham Hock
1 ts Thyme
1/4 c Lemon Juice
1/4 c Dry Sherry
Sour Cream
Chopped Parsley
The night before, place beans in a bowl, cover with 3 inches of water and
soak at least 8 hours or up to 10.
Combine onion and butter in a 2-quart pot over medium heat on top of the
stove and cook for 5 minutes. Add the carrot and celery and cook for
another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover,
increase heat to high and bring to a boil. Decrease heat to low and cook,
covered, for 1 1/2 hours. Place beans and liquid in a food processor or
blender and puree until smooth. Pour the puree back into the pot and add
lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
sprinkle with some chopped fresh parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fettuccine Primavera
Categories: Pasta, Main Dish
Yield: 4 Servings
2 c Broccoli Florets
2 c Cauliflower Florets
1 c Asparagus Pieces
1 lb Fresh Fettuccine
1/4 c Olive Oil
1 Onion; chopped
1 Carrot; chopped
1 sm Red Bell Pepper; chopped
4 Cloves Garlic; chopped
1/2 c Vegetable Stock
2 tb Chopped Fresh Basil
1/4 ts Pepper
1/2 c Parmesan Cheese
1/2 c Toasted Silvered Almonds
Steam broccoli, cauliflower, and asparagus for 5-8 minutes or until
crisp-tender. Meanwhile, in a large saucepan of boiling salted water,
cook the fresh fettuccine for 5-7 minutes, or until tender but firm.
Drain well.
Meanwhile, in a large skillet, heat oil over medium-high heat; saute
the onion for 3-5 minutes or until golden brown. Add carrot, red
pepper and garlic; saute for 2-3 minutes or until vegetables are
crisp-tender. Add to drained pasta along with broccoli mixture,
stock, basil and pepper. Toss with Parmesan. Arrange on serving
platter, sprinkle with almonds.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Pumpkin
Categories: Vegetables, Side Dish
Yield: 8 Servings
4 tb Butter
2 c Fresh Pumpkin
1/2 c Flour
1/8 ts Baking Soda
1 pn Salt
1 c Sugar
1 c Milk
2 Eggs
1 ts Vanilla
Cinnamon
Put the butter in an 8X8-inch pan; melt while heating the oven to 450F
degrees. Put remaining ingredients except cinnamon in blender and whirl
until smooth. Pour into the melted butter and sprinkle top with cinnamon.
Bake for 25-30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chewy Oatmeal Cookies
Categories: Cookies
Yield: 30 Cookies
3/4 c Butter Flavored Shortening
1 1/4 c Brown Sugar; firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Quick Cooking Oats
1 c All-Purpose Flour
1/2 ts Baking Soda
1/4 ts Cinnamon
1 c Raisins
1 c Walnuts; chopped
Lightly grease cookie sheet. Preheat oven to 350F degrees.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer
on high speed to blend well.
Combine oats, flour, baking soda, salt and cinnamon; add to shortening
mixture and combine until just blended. Stir in raisins and nuts.
Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart. Bake for
10-13 minutes, or until lightly browned. Cool 2 minutes on cooling rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Mushrooms
Categories: Appetizers
Yield: 4 Servings
3 tb Butter
1/4 c Finely Chopped Onion
1/2 c Finely Chopped Green Pepper
1/4 c Finely Chopped Celery
3 oz Cream Cheese, softened
1/3 c Dry Bread Crumbs
1/2 ts Salt
1/8 ts Pepper
1 tb Lemon Juice
1 ts Worcestershire Sauce
16 md Mushroom Caps
Paprika
Melt butter in a small skillet over medium heat, about 1 minute.
Add the onion, green pepper, and celery. Saute the vegetables
until tender, about 6 minutes. Combine the onion mixture, cream
cheese, bread crumbs, salt, pepper, lemon juice, and Worcestershire
sauce in a bowl, mix well. Fill mushroom caps heaping full of
mixture. Place in a greased 8-inch square baking pan. Sprinkle with
paprika. Bake at 350F degrees for 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Noodle Soup
Categories: Soups, Poultry
Yield: 4 Servings
4 lb Chicken
3 qt Cold Water
1 Onion, sliced
1 Carrot, sliced
1 Bay Leaf
1 ts Parsley
Salt & Pepper, to taste
2 c Cooked Egg Noodles
Wash and clean chicken carefully; cut into pieces. Cover with the cold
water. Add the vegetables and seasoning and let simmer for 3 hours, or
until chicken is tender. Skim off fat. Remove the chicken and add
noodles, cook 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Bourguignon
Categories: Beef, Main dish
Yield: 6 Servings
3 tb Shortening
1/2 lb Fresh mushrooms, sliced
6 sm Onions, sliced
2 lb Boneless Beef Chuck, 1" cubes
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
1/4 ts Marjoram Leaves
1 1/2 tb Flour
3/4 c Beef Broth
1 1/2 c Burgundy Wine
In large skillet, brown mushrooms and onions in hot shortening. Cook
and stir until onions are tender, remove vegetables and set aside.
Brown meat in same skillet, remove from heat. Add the salt, pepper,
thyme, marjoram and flour, mix well. Stir in the beef broth, return
to heat and bring to a boil, stirring constantly. Boil for 1 minute,
stir in the Burgundy. Cover and simmer for 1 1/2 to 2 hours or until
meat is tender. Making sure that the broth always covers the meat, if
necessary add 1/3 cup broth and 2/3 cups wine. Stir in the cooked
onions and mushrooms, and cook uncovered for 15 minutes or until
heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Tomatoes
Categories: Vegetables
Yield: 6 Servings
6 Tomatoes
Salt, to taste
Pepper, to taste
3 Stalks Celery
3 Sprigs Parsley
2 sm Carrots
1 1/2 c Raw Spinach
1 lg Onion
1 sm Green Pepper
3 tb Melted Butter
3/4 c Bread Crumbs
1/3 c Milk
1 Egg
Parmesan Cheese
Cut thin slice from top of tomatoes and scoop out seeds and pulp. Salt
shells and invert on drain for 15 minutes.
Put celery, parsley, carrots, spinach, onion and pepper through the
food processor and mince together.
In melted butter, saute the vegetables until the onion is golden
brown. Stir in bread crumbs, milk and beaten egg. Salt and pepper to
taste.
Combine all ingredients thoroughly and pack into tomato shells.
Sprinkle with Parmesan cheese. Bake in a buttered baking dish for 20
minutes at 400F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Cream Pie
Categories: Pies
Yield: 6 servings
2 c Milk
2 pk Vanilla Instant Pudding
1 c Canned Pumpkin
1 ts Pumpkin Pie Spice
1 c Cool Whip
1 Baked 9" Pie Shell; cooled
Sweetened Whipped Cream
Pecan Halves
Combine milk, pudding, pumpkin, spice and Cool Whip in a deep narrow
bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into
pie shell. Chill until set, at least 3 hours. Garnish with whipped
topping and pecan halves.
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