---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Plantains
Categories: Appetizers
Yield: 8 Servings
4 Ripe Plantains
1/4 c Vegetable Oil
Salt, to taste
Pepper, to taste
Preheat the fryer. Using a sharp knife, slice the plantains,
diagonally, about 3/4-inch thick. Fry the plantains in batches
until golden brown, about 3 to 4 minutes. Remove the plantains
from the oil and drain on a paper-line plate. Season with salt
and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Garlic Soup
Categories: Soups
Yield: 6 Servings
1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, coarsely chopped
28 md Garlic cloves, peeled
3 c Chicken Stock
3 oz French Bread, cut into pieces
1 Bouquet Garni
1 c Whipping Cream
Salt, to taste
Fresh Ground Pepper, to taste
Melt butter with oil in heavy large deep skillet over low heat. Add
onions and garlic and cook until onions are tender and golden brown,
stirring frequently, about 30 minutes.
Add chicken stock, bread, and bouquet garni to skillet and
bring to a boil. Reduce heat and simmer about 15 minutes. Remove
bouquet garni. Puree mixture in small batches in blender. Transfer
puree to heavy large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if desired. Season
with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pork Medallions In Red-Wine Sauce
Categories: Main Dish, Pork
Yield: 4 Servings
8 sl Boneless Pork Loin
Salt, to taste
Pepper, to taste
1 tb Freshly Grated Ginger
2 Sprigs Fresh Rosemary
1 ts Balsamic Vinegar
1 Bay Leaf
1 Whole Clove
1/2 c Red Wine
2 ts Honey
1 tb Olive Oil
2 tb Shallots, finely chopped
2 tb Butter
Place pork slices on a flat surface. Pound lightly with a mallet.
Sprinkle with salt and pepper. Combine ginger, rosemary, vinegar, bay
leaf, clove, wine, and honey in a bowl and blend well. Place sliced
pork in a dish and pour mixture over it. Marinate for 10 minutes.
Drain the pork medallions and pat dry. Reserve marinate.
Place meat in a skillet in the heated olive oil. Cook for 5 minutes,
turn and cook for 5 minutes more over medium high heat. Reduce heat
and cook meat for 2 minutes more. Transfer meat to a dish and keep
warm. In skillet add the shallots and cook stirring until wilted.
Add the reserved marinate and cook, stirring and scraping the bottom.
Cook until marinate is reduced to 3/4 its original amount. Swirl in
the butter and pour the sauce over the medallions. Remove bay leaf
and sprigs of rosemary before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spinach Souffle
Categories: Side Dish, Vegetables
Yield: 6 Servings
1 c Fresh Spinach
3 tb Butter
4 tb Flour
1 c Light Cream
6 Egg Yolks
1 pn Nutmeg
Salt, to taste
Pepper, to taste
7 Egg Whites
1 pn Salt
1/8 ts Cream Of Tartar
Preheat oven to 400F degrees.
Cook the spinach, uncovered, in plenty of boiling water for 5 minutes.
Puree the spinach in a blender.
Melt the butter and add the flour. Add the cream gradually, stirring
with a wire whisk to make a thick smooth sauce. Remove from the heat
and add the egg yolks one at a time. Add the pureed spinach and the
seasonings. Beat the egg whites, with a pinch of salt and the cream
of tartar, until stiff. Add the vegetable mixture to the egg whites
and fold together gently. Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375F
degrees. Bake for 25 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Turnovers
Categories: Dessert, Chocolate
Yield: 9 Turnovers
1 Sheet Frozen Puff Pastry,
- thawed according to pkg
1 Egg Yolk
2 tb Heavy Cream
2 1/2 oz Semisweet Chocolate,
- finely chopped
2 1/4 ts Blanched Almonds,
- finely chopped
Place the puff pastry on a lightly floured work surface. Sprinkle the
pastry with a little flour and roll out to form a 12-inch square.
Brush away any excess flour and trim the edges to make a perfect
square.
Cut the puff pastry into nine 3 1/2-inch squares. Transfer them to a
parchment lined baking sheet.
In a small bowl, whisk together the egg yolk and heavy cream. Neatly
brush a little of the egg wash along 2 of the edges of each square.
Place the chocolate, divided equally, and 1/4 teaspoon of the almonds
on each square. Fold down the unwashed edges to enclose the
chocolate, forming a triangle. Using your fingers, gently but firmly
press the puff pastry edges together to seal them.
Place the baking sheet in the freezer for 20 minutes, or until the
pastry is thoroughly chilled. Remove from the freezer and brush the
tops of the turnovers with the remaining egg wash.
Place in the oven and bake until the turnovers are puffed and golden,
about 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Bruschetta
Categories: Appetizers, Italian
Yield: 4 Servings
8 sl Slices of Italian Bread
2 cl Garlic, cut in half
Salt, to taste
Black Pepper, to taste
Extra Virgin Olive Oil
16 Fresh Tomato Slices
8 Fresh Basil Leaves
Grated Parmigiano Cheese
Toast the bread lightly and rub with garlic while still hot. Season
with salt and lots of pepper, and pour enough oil on each slice to
soak thoroughly. Place two slices of tomato on each piece of bread
and top with a basil leaf. Sprinkle with Parmigiano cheese and
serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Antipasto Salad
Categories: Salads, Italian
Yield: 8 Servings
15 1/2 oz Can Garbanzo Beans, drained
6 1/2 oz Marinated Artichoke Hearts
1/2 c Roasted Red Peppers
1/4 c Black Olives, sliced
2 bn Romaine Lettuce, torn
2 tb Olive Oil
1 tb Tarragon Vinegar
1/4 ts Prepared Mustard
1/4 ts Worcestershire Sauce
1 Clove Garlic, crushed
1 ds Pepper
1/2 c Salami, sliced
1/2 c Mozzarella Cheese, cubed
1/4 c Parmesan Cheese, grated
Place beans, artichoke hearts, roasted peppers and olives in salad bowl.
Add lettuce.
Combine oil, vinegar, mustard, Worcestershire sauce, garlic, and pepper
in a tightly sealed jar and shake well. Pour dressing over all and toss
well. Arrange salami and mozzarella on salad greens. Sprinkle Parmesan
over top.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Veal With Lemon
Categories: Italian, Main Dish, Meats
Yield: 6 Servings
1 1/2 lb Veal ScaloppinSick
1 c All-Purpose Flour
2 tb Olive Oil
1/2 c Butter
Juice Of One Lemon
3 tb Finely Chopped Fresh Parsley
Salt, to taste
Pepper, to taste
2 Lemons, thinly sliced
Pound veal scallops between 2 sheets of waxed paper until they are
about 1/8 inch thick. Blot meat with paper towels, then lightly dust
with flour and shake off excess.
Heat 1 tablespoon oil and half the butter in a large skillet over
medium heat. When butter and oil are sizzling, brown veal slices, a
few at a time, on both sides. Remove and keep warm. Add butter and
oil between batches as needed.
Remove skillet from heat and add lemon juice and any remaining butter,
scraping browned bits from bottom of pan.
Add parsley and veal and season to taste. Cook over medium heat about
5 minutes. Remove veal to platter, pouring juices over all and
garnishing with lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Polenta
Categories: Side Dish, Italian
Yield: 6 Servings
1 c Fine Cornmeal
3/4 c Cold Water
3 1/4 c Boiling Water
2 ts Salt
3 ts Butter
1 c Grated Parmesan Cheese
1/3 c Shredded Swiss Cheese
Heat oven to 350F degrees. Grease 1-1/2-quart casserole. Mix cornmeal
and 3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups
boiling water and the salt. Cook, stirring constantly, until mixture
thickens and boils; reduce heat. Cover and simmer 10 minutes,
stirring occasionally; remove from heat. Stir until smooth.Spread
one-third of the mixture in casserole. Dot with 1 teaspoon of the
margarine. Sprinkle with 1/3 cup Parmesan cheese. Repeat twice.
Sprinkle with Swiss cheese. Bake uncovered 15 to 20 minutes or until
hot and bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Caffe Gelato
Categories: Desserts, Italian
Yield: 8 Servings
2/3 c Sugar
4 Egg Yolks
1 c Milk, at room temperature
4 tb Instant Espresso Powder
1 c Whipping Cream
Beat sugar and egg yolks together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Stir in
salt. Transfer mixture to the top of a double boiler with an inch of
boiling water in the bottom half. Regulate heat so water remains at a
low boil, and stir continuously 8 minutes. Custard will thicken
enough to coat the spoon, and surface foam will disappear.
Immediately remove top of double boiler and set it in a large bowl of
cold water. Stir 2 minutes to cool custard somewhat. Then transfer it
to a bowl and add espresso powder, stirring to dissolve it
thoroughly. Cover and set in refrigerator to chill thoroughly. Also
chill whipping cream. When ready to proceed, whip cream into soft
peaks and stir it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions. Makes 1 Quart
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Buffalo Chicken Wings
Categories: Appetizers, Chicken
Yield: 6 Servings
2 lb Chicken Wings
Oil For Frying
1/2 c Butter
1 tb Tabasco Sauce
1 tb Hot Pepper Sauce
Blue Cheese Dressing
Chilled Celery Sticks
Fry up the chicken wings that have had the tips removed and cut in
half at the joint in 1/4 cup of butter until golden brown. Allow the
wings to cool before frying a second time. Before frying the second
time mix the Tabasco and Hot Pepper sauce with the melted butter. Fry
the wings a second time in the HOT butter until wings are heated. You
need to use enough Tabasco and Hot Pepper sauce to give the butter a
reddish color. Serve with chilled celery sticks and blue cheese
dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
German Potato Salad
Categories: Salads
Yield: 6 Servings
8 Medium Potatoes
6 Green Onions, diced
1/2 c Chicken Broth
2 tb Olive Oil
1 tb Wine Vinegar
1/2 ts Dry Mustard
1/4 ts Celery Seeds
Salt, to taste
Black Pepper, to taste
1/2 c Sour Cream
2 tb Minced Fresh Dill
In boiling water over medium heat, cook potatoes in their skins
until tender, about 25 to 30 minutes. Drain and dry over low heat in
same pan.
While still warm, peel and cut potatoes into 1/4-inch thick
slices. Set aside and keep warm.
In a saucepan, combine green onions, broth, olive oil, vinegar,
mustard, celery seeds and salt and pepper to taste; simmer 2 minutes.
Cool slightly. Stir in sour cream, mixing well. Pour dressing
over warm potatoes and mix gently. Sprinkle dill on top of salad and
serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Meatloaf Ole
Categories: Main dish, Meats
Yield: 6 Servings
1 1/2 lb Lean Ground Beef
3/4 c Unseasoned Dry Bread Crumbs
1 lg Egg, beaten
4 oz Green Chiles, diced
1/2 c Grated Cheddar Cheese
1 pk Taco Seasoning Mix
1 md Tomato, chopped
1/2 c Green Onions, sliced
2 tb Ketchup
1 tb Salsa
1/2 ts Seasoned Salt
Combine the first 6 ingredients in a large bowl, blending well. Pat
the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in
350F degree oven for about 1 hour or until the meat is cooked
through. Let stand for 10 minutes before draining the fat and
removing the meat loaf from the pan. Combine the remaining
ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices
and spoon the tomato mixture over the slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Artichoke Bake
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 c Grated Parmesan Cheese
1 c Mayonnaise
1 S Tabasco Sauce
1 ds Garlic Salt
2 cn Artichoke Hearts
Cut artichoke hearts into small pieces. Mix remaining ingredients
and pour into baking pan. Bake at 350F degrees until golden and bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Peanut Butter Cookies
Categories: Desserts, Cookies
Yield: 48 Cookies
1 1/4 c Flour
3/4 ts Baking Soda
1/4 ts Salt
1/2 c Butter
1/2 c Peanut Butter
1/2 c Sugar
1/2 c Packed Brown Sugar
1 Egg
1/2 ts Vanilla
Stir together flour, soda, and salt. In a mixer bowl beat butter for
30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg
and vanilla; beat well. Add dry ingredients to beaten mixture; beat
till well combined. Shape dough into 1 inch balls.
Place dough balls 2 inches apart on an ungreased cookie sheet; crisscross
with the tines of a fork. Bake at 375F degrees for 9-10 minutes.
Cool about 1 minute before removing to a wire rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Swiss Fondue
Categories: Appetizers
Yield: 4 Servings
1/2 Garlic Clove
1 2/3 c Dry White Wine
1 lb Gruyere Cheese, grated
2 ts Cornstarch
1/4 c Kirsch
Grated Nutmeg, to taste
2 Loaves French Bread, 1" Cubes
Rub the inside of a heavy saucepan with the garlic, add the wine and
heat it over moderate-low heat until it is hot. Add the cheese by
handfuls, stirring. Cook the mixture, stirring, until smooth, keeping
it just below simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere
mixture with nutmeg and pepper to taste. Heat, stirring constantly,
just until it begins to bubble. Do not let it boil. Transfer to a
heated fondue pot and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear bread cubes with
long fondue forks and dip them into the cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Three Bean Salad
Categories: Salads, Vegetables
Yield: 8 Servings
1 cn Cut Green Beans
1 cn Dark Red Kidney Beans
1 cn Yellow Wax Beans
1/2 c Minced Green Bell Pepper
1 c Diced Celery
1/2 c Minced Onion
1/2 c Vegetable Oil
1/2 c Cider Vinegar
1/2 c Granulated Sugar
1 ts Salt
1/4 ts Pepper
Drain beans, place in mixing bowl. Add green bell pepper, celery and
onion. Mix oil and vinegar with sugar, salt and pepper. Pour over
bean mixture. Mix together. Transfer to large non metallic container.
Cover and refrigerate overnight or longer for flavors to blend.
Occasionally stir the mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Chicken
Categories: Main Dish, Chicken
Yield: 4 Servings
1 tb Vegetable Oil
2 ts Soy Sauce
1/2 ts Sherry
1 pn Salt
4 Boned Chicken Breast Halves
- flattened 1/2" thick
Cornstarch
1 ts Vegetable Oil
3/4 c Water
3 tb Sugar
2 tb Ketchup
1 Lemon, juiced
1 ts Cornstarch
Vegetable Oil
2/3 c Bean Sprouts
2/3 c Snow Peas, sliced thin
1/2 c Bamboo Shoots, sliced
1/2 c Water Chestnuts, sliced
Tomato Wedges
Lemon Slices
Sliced Green Onion
Crushed Almonds
Combine first 4 ingredients in small bowl. Rub over chicken, allowing
excess to drain off. Coat lightly with cornstarch. Refrigerate at least
30 minutes.
Combine 1 teaspoon vegetable oil, water, sugar, ketchup, and juice of
lemon in a small saucepan and bring to boil over medium high heat,
stirring occasionally. Add cornstarch and stir until slightly thickened.
Keep warm.
Heat 1/2 in of vegetable oil in large skillet over medium high heat.
Fry chicken until golden brown on both sides. Drain, then cut into 3/4
inch wide strips. Set aside and keep warm. Wipe out skillet, add small
amount of vegetable oil and heat over medium high heat. Add bean sprouts,
snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender.
Transfer to heated platter. Top with chicken and spoon lemon sauce over.
Garnish with tomato wedges, lemon slices, green onions and almonds.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Tomato Pie
Categories: Vegetables, Side Dish
Yield: 6 Servings
1 9" Pie Shell
4 lg Tomatoes, peeled & sliced
Salt, to taste
Pepper, to taste
1/2 ts Dried Basil
1/2 c Mayonnaise
1 c Shredded Cheddar Cheese
Partially bake pie shell at 350F degrees. Into the partly baked shell,
add tomatoes, salt, pepper and basil. In a small bowl combine mayonnaise
and cheese. Spread this mixture over tomato. Bake pie at 350F degrees
for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Orange Caramel Flan
Categories: Desserts
Yield: 6 Servings
1/2 c Sugar
1 tb Water
3 Eggs
1/4 c Frozen OJ Concentrate
12 oz Evaporated Milk
1/2 c Milk
2 ts Vanilla Extract
1/8 ts Almond Extract
Preheat oven to 300F degrees.
Mix 1/4 cup sugar with water in heavy small saucepan. Cook over
medium-low heat until sugar dissolves, stirring frequently. Increase
heat and cover and boil without stirring until sugar turns deep
golden brown. Immediately pour caramel into six 6-ounce custard cups.
Whisk eggs, orange juice concentrate and remaining 1/4 cup sugar in
large bowl. Gradually whisk in both milks and extracts. Divide
custard among prepared cups. Place cups in large baking pan and add
enough hot water to pan to come halfway up sides of cups. Bake until
custards are set, about 1 hour 20 minutes. Remove cups from water and
refrigerate. Invert cups when ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mushroom Strudel
Categories: Appetizers
Yield: 16 Servings
3 tb Butter
1 lg Onion, chopped
1/3 c Diced Sweet Red Pepper
2 Cloves Garlic, minced
7 c Sliced Mushrooms
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
2 ts Lemon Juice
1/2 c Diced Black Forest Ham
1/2 c Shredded Mozzarella Cheese
1/4 c Minced Fresh Parsley
2 tb Fine Bread Crumbs
8 Sheets Phyllo Pastry
1/3 c Melted Clarified Butter
2 ts Dijon Mustard
1/4 c Grated Parmesan Cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool.
Divide mushroom filling in two portions. Brush four sheets of phyllo
pastry lightly with melted butter; stack neatly one on top of the other.
About 1 inch from one long edge of phyllo pastry, spread half of the
mustard in a 2 inch wide strip, leaving a 1-inch border on both
sides. Over mustard, spread half of the mushroom and phyllo pastry
with half the parmesan filling. Dust filling cheese. Turn up bottom
edge of pastry over mushroom filling; turn both side edges in.
Brush this exposed phyllo pastry on bottom and brush the edges with
butter. Roll up, jelly roll fashion, loosely but compactly. Place,
seam down, on baking sheet. Repeat with remaining phyllo pastry, butter,
filling and parmesan cheese. Brush top with butter; with sharp knife
cut 8 slits on diagonal, on top of each roll, through top 2 layers of
phyllo pastry.
Bake at 375F degrees for about 25 minutes or until pastry is golden
and crisp. Let cool for about 5 minutes before slicing.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Kale Soup
Categories: Soups
Yield: 6 Servings
1/2 lb Italian Sausage
4 md Potatoes
2 tb Vegetable Oil
8 c Water
1 ts Salt
1/2 ts Pepper
2 lb Fresh Kale
Slice and saute Italian sausage until lightly browned.
Set aside. Peel and chop potatoes. Combine with vegetable
oil and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale, discarding all tough leaves and cut
into shreds. Add to potatoes and cook for 25 minutes.
Add sausage. Simmer gently for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Hungarian Goulash
Categories: Main Dish, Meats
Yield: 6 Servings
4 sl Bacon
1 1/2 c Onions, chopped
1 1/2 lb Beef in 1" cubes
1 tb Hungarian Paprika
1 1/2 ts Salt
1/4 ts Pepper
1/8 ts Marjoram
1/4 c Bell Pepper, chopped
2 c Beef Broth
3/4 c Dry White Wine
1/2 c Water
1/4 c Flour
1 tb Butter
1/2 ts Hungarian Paprika
1 tb Water
Dice bacon and place in a skillet or Dutch oven and cook slowly,
stirring and turning frequently, until the bacon is lightly browned.
Remove the bacon with a slotted spoon and put in a small bowl and set
aside.
Add the chopped onion to the bacon fat in a skillet, or Dutch oven
and cook over medium heat until the onion is transparent, stirring
occasionally. Remove the onion with a slotted spoon to the bowl
containing the bacon and set aside.
Add the meat to the bacon fat and slowly brown on all sides, stirring
occasionally. Sprinkle 1 tablespoon paprika, salt, pepper, and the
marjoram over the meat mixture.
Stir in the bacon-onion mixture with the chopped green or red pepper.
Slowly pour in the beef broth and white wine. Bring to boiling. Reduce
heat, cover and simmer 2 to 2-1/2 hours, or until the meat is tender
when pierced with a fork. Remove the meat with a slotted spoon to a
heavy serving dish.
Thicken the cooking liquid by pouring 1/2 cup water and 1/4 cup flour
into a screw top jar. Shake until the mixture is well blended.
Slowly pour one half of the mixture into the sauce pot, stirring
constantly. Bring to boiling. Gradually add only what is needed of
the remaining flour-water mixture for consistency desired. Bring to
boiling after each addition. Cook 3 to 5 minutes longer.
In a small skillet melt 1 tablespoon butter (or more). Remove from
heat. Blend in 1/2 teaspoon paprika. Stir in 1 tablespoon water.
Immediately add to liquid in pan, stirring until well blended. Pour
the sauce over the meat. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roasted Garlic Mashed Potatoes
Categories: Side Dish, Potatoes
Yield: 4 Servings
10 Garlic Cloves, peeled
1 c Olive Oil
4 Russet Potatoes
2 tb Butter
1/2 c Heavy Cream
1/4 c Grated Asiago Cheese
2 tb Grated Parmigiano-Reggiano
Salt, to taste
Pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible
heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve
for marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F degree oven
for 1 hour, or until soft. While still hot, peel and mash potatoes.
Melt butter in heavy cream; whisk in pureed garlic, then stir into
potatoes, Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish. Place in a 400F degree oven for 12-15 minutes,
or until browned and bubbling.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mascarpone Panna Cotta
Categories: Desserts, Italian
Yield: 6 Servings
12 oz Mixed Berries
3 tb Sugar
Vegetable Cooking Spray
1 tb Milk
1 1/4 ts Unflavored Gelatin
1 1/4 c Whipping Cream
1/3 c Milk
1 tb Vanilla
1/4 c Sugar
1/4 c Mascarpone Cheese
1/4 c Sour Cream
Place mixed berries in a small bowl and crush slightly with the
back of a spoon. Stir in 3 tablespoons sugar. Cover the bowl with
plastic wrap and set aside. Spray four 3/4 cup ramekins with cooking
spray. In a small bowl, pour 1 tablespoon milk. Sprinkle gelatin over
and allow it to soften (10 minutes). Meanwhile, combine cream, 1/3
cup milk, vanilla, and 1/4 cup sugar in a saucepan. Bring to a boil
over medium high heat, stirring often. Remove from heat, add gelatin
mixture and stir until melted. Let the mixture cool. In a medium
sized bowl, whisk together mascarpone cheese and sour cream until
smooth. Slowly add the hot cream mixture into the bowl, whisking
constantly. Pour mixture into prepared ramekins. Chill until cold and
set (at least 3 hours and up to 12) Run a small knife around the edge
of the ramekins to loosen the panna cotta. If that doesn't work, dip
the bottom of the ramekin in hot water for a few seconds. Invert
ramekin onto a plate. Spoon berry sauce over panna cotta. Serve.
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