---------- Recipe via Meal-Master (tm) v8.06
Title:
Dolmas
Categories: Appetizers
Yield: 50 Pieces
1 c Long-Grain White Rice
1 c Plus 3 Tb. Olive Oil
1 c Finely Chopped Yellow Onion
3 Green Onions, finely chopped
1/4 c Minced Fresh Parsley
2 tb Minced Fresh Mint
1/2 c Pine Nuts
1 ts Ground Cinnamon
1/2 ts Ground Allspice
1/2 ts Salt
1/4 ts Freshly Ground Black Pepper
16 oz Jar Grape Leaves
4 sp Fresh Parsley
3/4 c Fresh Lemon Juice
1 c Chicken Stock
Grated Lemon Zest
Wash and drain rice. Heat 3 tablespoons of olive oil in a skillet over
medium-high heat. Add the yellow onion and saute until soft but not
brown, about 5 minutes. Transfer to a mixing bowl and add the drained
rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine
nuts, cinnamon, allspice, salt, and pepper. Set aside.
Rinse the grape leaves under running cold water to removes as much
brine as possible, pat dry, and stack on a plate. Place 1 leaf at a
time, shiny side down, on a flat work surface. Cut off and discard
the tough stem end. Spoon about 1 Tb. of the rice mixture in the
center near the base of the leaf. Fold the stem end over to cover the
filling, fold both side inward lengthwise and then tightly roll leaf
toward pointed tip end to form a compact packet. Repeat with the
remaining leaves and filling.
Pour about 2 Tb. of the remaining olive oil in the bottom of a
large pot and strew with a layer of parsley stems to prevent grape
leaves from sticking. Arrange the stuffed leaves, seam side down and
almost touching, on top of the parsley, making as many layers as
necessary. Drizzle the remaining 5 Tb. olive oil, the lemon juice,
and 1/2 cup stock, broth, or water over the leaves. Top with a
heat-resistant plate and weight with a heavy can to keep leaves from
unwinding during cooking. Cover the pot, bring to a gentle boil,
reduce the heat to low, and cook until rice is tender, about 1 hour.
During cooking, add a little heated liquid as needed to keep dolmas
moist. Remove from the heat and cool in the pot.
Sprinkle with lemon juice to taste, garnish with lemon zest, and
serve at room temperature.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Hearts Of Palm Salad
Categories: Salads, Vegetables
Yield: 4 Servings
16 oz Whole Hearts Of Palm
1 sm Sweet Green Pepper, chopped
2 oz Jar Sliced Pimientos, drained
1 Celery Stalk, chopped
2 Green Onions, sliced thin
1 tb Chopped Fresh Parsley Leaves
2 tb Vegetable Oil
1/4 c Lemon Juice
Lettuce Leaves
Drain the hearts of palm and cut them into bite-size pieces. Add
remaining ingredients except lettuce leaves. Cover, refrigerate
overnight. Serve on lettuce leaves.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Marsala
Categories: Main dish, Poultry
Yield: 4 Servings
4 Chicken Breast Halves
4 tb Butter
4 Shallots, finely chopped
1/2 lb Mushrooms, sliced
1/4 c Dry Marsala
1/2 c Heavy cream
1 ts Lemon juice
Salt, taste
Pepper, to taste
Skin and bone the chicken breasts then, using the flat (smooth)
side of a meat mallet, pound the breasts to 1/4 inch thickness. In a
large frying pan, melt 2 Tb. butter over medium heat. Add chicken and
saute, turning once, until lightly browned about 2 minutes on each
side. Remove and set aside. Melt remaining butter in pan. Add
shallots and mushrooms. Cook until mushrooms are lightly browned, 325F
minutes. Add Marsala and bring to a boil, scraping up any browned
bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste. Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fettuccine Alfredo
Categories: Side Dish
Yield: 4 Servings
1/2 c Sweet Butter
1/2 lb Chopped Ham
1 pt Heavy Cream
1 pt Half-And-Half
3/4 c Parmigiana Cheese
12 oz Fettuccine Noodles
In a pan, saute the ham in butter for 5 minutes. Turn off heat.
Add the rest of ingredients and serve with HOT noodles.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Cherry Pie
Categories: Pies, Desserts
Yield: 8 Servings
1 Pastry For 2-Crust Pie
4 c Pitted Fresh Red Cherries
1 tb Lemon Juice
1 1/4 c Sugar
1/4 c Flour
1/8 ts Salt
1/8 ts Cloves
1/4 ts Cinnamon
1 tb Butter
Line a 9-inch pie pan with pastry; refrigerate until ready to use.
In large bowl, sprinkle cherries with lemon juice. Mix sugar, flour,
salt and spices; add to cherries and mix gently but thoroughly. Pour
into unbaked pastry crust; dot with butter. Put on top crust; seal
and crimp edges; cut slits to let steam escape. Bake at 400F degrees
for 35 to 40 minutes, or until nicely browned. Cool.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Puffs
Categories: Appetizers, Cheese
Yield: 12 Servings
1 c Water
1/2 c Butter
1/2 ts Salt
1/4 ts Pepper
1 c Sifted Flour
4 Eggs
4 oz Grated Gruyere Cheese
2 tb Dijon Mustard
Preheat oven To 425F degrees. Place water, butter, salt and pepper in
a small saucepan and bring to a boil. Immediately remove from the heat
(do not allow it to boil for any length of time) and add the flour
all at once. Stir with a wooden spoon until a ball forms. Return to
medium heat to dry the paste. Flatten the paste on the bottom of the
pan, bring it up to the side of the pan nearest you, then flop it
over to the opposite side of the pan. Continue until butter starts
oozing out in bubbles, about 5 minutes. When pinched, the paste
should not stick to your fingers. Remove from the heat and wait 5
minutes until slightly cooled, then beat in the eggs one at a time,
waiting until each is incorporated before adding the next. Add the
cheese and mustard. Butter a baking sheet, then rinse under cold
water, or place parchment paper on the baking sheet. Pipe out small
dots, about 1/2-inch in diameter, leaving enough room for them to
triple in size. Brush with beaten egg or milk, sprinkle with more
cheese, and bake for 15 minutes. Lower the heat to 400F, open the
oven door briefly to let the steam escape and then bake for an
additional 10 minutes. Cool on a rack.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fruit Salad
Categories: Salads, Fruits
Yield: 6 Servings
1 c Strawberries, quartered
1 c Cantaloupe, cubed
1 Apple, cored and chopped
20 Seedless Green Grapes
1/2 c Pineapple Chunks
1/2 c Mandarin Orange Sections
1 1/2 c Cool Whip
2 tb Coconut, shredded & toasted
6 Whole Strawberries
In 2 quart bowl, combine fruits except whole berries; cover with
plastic wrap and refrigerate until well chilled, at least 2 hours.
Into each of 6 parfait or sundae glasses, spoon 2 tablespoons Cool
Whip and top each portion with 1/4 cup fruit mixture. Cover each
portion of the fruit with 1 tablespoon Cool Whip, then an equal
amount of remaining fruit mixture. Spoon 1 tablespoon Cool Whip
onto each portion of fruit, sprinkle with 1 teaspoon coconut, and
garnish with 1 whole berry.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Shrimp Etouffee
Categories: Main Dish, Seafood
Yield: 24 Servings
1 c Butter
3 c Onions, chopped
1 1/2 c Celery, chopped
2 Bell Peppers, chopped
8 Garlic Cloves, minced
3 c Green Onions, chopped
3 Lemons, juice of
2 cn (15 oz.) Tomato Puree
3 cn Cream Of Mushroom Soup
3 cn (8 oz.) Mushrooms Pieces
4 c Water
6 lb Shrimp, shelled
1/2 c Cornstarch
1/2 c Water
1 Salt, to taste
1 Black Pepper, to taste
12 c Rice, hot cooked
Heat half the butter in kettle; saute onions, celery, bell peppers,
garlic, and green onions until soft.
Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
Saute shrimp in remaining butter in pink; add to vegetables and
simmer 10 to 15 minutes.
Blend cornstarch and 1/2 cup water; stir into shrimp mixture. Cook
10 minutes or until heated through. Correct seasoning; serve over
hot rice.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Spaghetti Squash With Cheese
Categories: Side Dish, Vegetables
Yield: 6 Servings
4 lb Spaghetti Squash
2 tb Butter
1/8 c Minced Onion
1/4 c Diced Green Bell Pepper
1/4 c Diced Red Bell Pepper
1/2 ts Dried Oregano, crushed
1/4 ts Dried Marjoram, crushed
1/4 ts Dried Basil, crushed
1/4 ts Minced Garlic
2 c Shredded Jack Cheese
2 1/4 oz Canned Sliced Black Olives
Salt, to taste
Pepper, to taste
Pierce squash with fork in several places. Place on baking sheet and
bake at 350F for 45 minutes. Turn and bake 45 minutes longer, or until
shell yields to pressure. When cool enough to handle, cut squash in
half. Scoop out and discard seeds. Remove spaghetti-like strings
inside squash with fork and reserve. Melt butter in skillet. Saute
onion and green and red peppers until tender. Add squash strands,
oregano, marjoram, basil, garlic, cheese and olives. Season to taste
with salt and pepper. Toss until cheese is evenly distributed. Place
in 1 1/2-quart casserole and return to oven until cheese is melted,
10 to 15 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Frosted Gingerbread Cupcakes
Categories: Dessert, Cupcakes
Yield: 12 Cupcakes
1 1/4 c Flour
1 1/2 ts Ground Ginger
1 ts Cinnamon
1/4 ts Ground Cloves
1/2 ts Allspice
1/4 ts Salt
1/4 c Unsalted Butter, softened
1/2 c Granulated Sugar
1/2 c Molasses
1 lg Egg, beaten lightly
1 ts Baking Soda
1/2 c Boiling Water
8 oz Cream Cheese, softened
2 tb Unsalted Butter, softened
1 1/2 c Confectioners Sugar
1/2 ts Vanilla
1 ts Grated Lemon Zest
2 ts Fresh Lemon Juice
Into a bowl sift together the flour, the ground ginger, the cinnamon,
the cloves, the allspice, and the salt. In another bowl cream the
1/4 cup of butter, add the granulated sugar, and beat the mixture
until it is fluffy. Beat in the molasses and the egg, beating until
the mixture is smooth. In a measuring cup combine the baking soda
with the boiling water and stir the mixture to totally dissolve the
baking soda. Stir the mixture into the molasses mixture (the mixture
will appear curdled) and stir the molasses mixture into the flour
mixture, stirring to combine the ingredients well. Line twelve
1/2-cup muffin tins with paper liners and spoon the batter into the
liners, filling them halfway. Bake the cupcakes in the middle of a
preheated 350F degree oven for 20 minutes, or until a tester comes out
clean. Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the cream cheese and the remaining 2
tablespoons butter, add the confectioners' sugar and the vanilla, and
beat the mixture until it is fluffy and smooth. Beat in the zest and
the lemon juice and chill the frosting for 30 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Southwest Guacamole
Categories: Appetizers, Dips
Yield: 6 Servings
5 Ripe Avocados, pitted, peeled
4 Cloves Garlic, finely chopped
1 c Chopped Tomato
1/4 c Lime Juice
1/2 ts Salt
Mash avocados in a medium bowl until slightly lumpy. Stir in remaining
ingredients. Cover and refrigerate 1 hour.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Double Cheese Soup
Categories: Soups
Yield: 5 Cups
3 tb Butter
1/4 c Onion, minced
1/4 c Carrot, finely grated
1/4 c All Purpose Flour
1 tb Chicken Bouillon
1/2 ts Paprika
1/2 ts Dry Mustard
2 c Milk
1 3/4 c Water
1 1/2 c Shredded Mozzarella
1/2 c Grated Parmesan
Melt butter in medium saucepan. Saute onion and carrot until tender.
Blend in flour, bouillon mix, paprika and dry mustard.
Gradually stir in milk and water. Cook and stir over medium heat until
mixture boils and thickens. Remove from heat.
Add mozzarella and Parmesan cheeses; stir until melted.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Lobster Newburg
Categories: Main Dish, Seafood
Yield: 4 Servings
2 9 Oz. Lobster Tails
Melted Butter
1/4 c Butter
2 tb Flour
1/2 ts Salt
1 ds Cayenne Pepper
1 1/2 c Light Cream
2 Egg Yolks
1 ts Lemon Juice
1/4 c Dry White Wine
Place lobster tails in a shallow, heat-resistant, non-metallic
baking dish and brush liberally with melted butter. Cook on HIGH,
covered, in microwave for 4 minutes or until tender. Cut lobster
into bite-sized pieces. Set aside.
In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt
the 1/4 cup butter on HIGH in microwave for 30 seconds. Blend in
flour, salt and cayenne.
In a small bowl, beat cream and egg yolks until well blended.
Gradually stir cream mixture into flour mixture until smooth.
Heat, covered, in microwave for 5 minutes or until sauce thickens.
Stir occasionally. Stir in lemon juice, lobster pieces and wine. If
necessary, return to microwave for 1 to 2 minutes or until heated
through.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Mashed Potato Casserole
Categories: Vegetables, Side dish
Yield: 6 Servings
3 oz Cream Cheese, softened
1 ts Garlic Salt
1/4 ts Pepper
1/2 c Sour Cream
3 lb Baking Potatoes
2 tb Butter
1 Paprika
In a bowl, stir together cream cheese, garlic salt, pepper, and sour
cream; set aside. Prepare and boil quartered potatoes; drain. Using
an electric mixer or a potato masher, beat hot potatoes until they're
in fine lumps. Add sour cream mixture and continue beating until
smooth. Spoon potatoes into a well buttered 2-quart casserole; dot
with butter and sprinkle with paprika. Bake, covered, at 400F degrees
for 25 minutes; uncover and bake for 10 minutes more or until top is
golden brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Individual Flan
Categories: Desserts
Yield: 12 Servings
1 c Sugar
1 tb Hot Water
8 Eggs
1 1/2 c Sugar
1 ts Vanilla
1/2 ts Salt
4 c Scalded Milk
Place 1 cup sugar in a heavy saucepan; place over medium heat. Cook,
stirring constantly, until sugar melts and syrup is a light golden
brown. Remove from heat; add water, stirring well. Pour hot caramel
mixture into 12 custard cups; set aside.
Beat eggs until frothy. Add 1 1/2 cups sugar, vanilla, and salt; beat
well. Gradually stir about 1 cup milk into egg mixture; add to
remaining milk, stirring constantly. Pour mixture into custard cups.
Place cups in two 13"x9"x2" baking dishes. Pour 1" of hot water into
larger dishes. Bake at 350 for 25 to 30 minutes, or until a knife
tests clean. Remove the cups from the water, and cool. Refrigerate
until chilled.
To serve, loosen edges of custard with a spatula; quickly invert onto
dessert plates.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Wontons
Categories: Appetizers
Yield: 6 Servings
1/2 lb Fresh Prawns
4 Dried Mushrooms, soaked
1/2 lb Fresh Ground Pork
8 Minced Water Chestnuts
2 Green Onions, minced
2 Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
1 lb Won Ton Skins
4 c Vegetable Oil
Shell and devein prawns, mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs, salt, and pepper.
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner and
bring right corner to meet it. Press to seal.
Heat oil in wok. Fry wrapped won ton until golden, about 2 minutes.
Turn over once. Drain and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Three Bean Salad
Categories: Salads, Beans
Yield: 4 Servings
1 cn 16-oz Green Beans
1 cn 16-oz Kidney Beans
1 cn 16-oz Wax Beans
1/2 c Chopped Green Pepper
1/2 c Sugar
2/3 c Vinegar
1/2 c Vegetable Oil
1/4 ts Pepper
1/4 ts Salt
1/2 c Chopped Onion
Drain the three kinds of beans and place them in a bowl. Add all
ingredients except the onion. Mix well and chill several hours. Add
1/2 cup onion before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Salmon Burgers
Categories: Main Dish, Seafood
Yield: 4 Servings
15 1/2 oz Can Salmon, drained & flaked
2 Eggs, beaten
1 c Dry Bread Crumbs, divided
1/4 c Chopped Green Onion
2 tb Lemon Juice
1/8 ts Pepper
1 c Vegetable Oil
1/2 c Plain Yogurt
1/4 c Chopped Cucumber
1 tb Chopped Fresh Dill
1 pn Salt
In a medium bowl combine the salmon, eggs, 2/3 cup bread crumbs,
scallions, lemon juice, and pepper until well-blended. Shape into 4
patties, about 3/4" thick; coat with remaining bread crumbs. Place
patties on wax-paper lined plate; chill 1 hour.
Meanwhile combine yogurt, cucumber, dill, and salt in a small bowl.
Cover and chill at least 30 minutes.
In a large skillet, heat oil over medium heat. Add patties and
cook 5 minutes per side until browned; drain on paper towels.
Serve with chilled yogurt sauce.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Herbed Quinoa
Categories: Side Dish, Grains
Yield: 4 Servings
1 c Quinoa, thoroughly rinsed
2 c Water
1 ts Salt
1/4 c Olive Oil
1 Garlic Clove; peel & minced
Freshly Ground Black Pepper
1/2 c Fresh Basil
Put quinoa, water and salt in a medium-size saucepan, cover, and
bring to a boil over medium-high heat. Reduce heat to medium, cover
partially so the steam can escape, and cook at a slow boil until
grains have doubled in size, become translucent, and are cracked open
so that the spiral germ of the grain is visible, about 12 minutes. If
necessary, continue cooking, uncovered, until all the liquid has been
absorbed or has evaporated, which may take 1 more minute.
While quinoa is cooking, combine olive oil, garlic and a generous
amount of pepper in a warmed medium-size bowl. Just before the quinoa
is cooked, coarsely but neatly chop basil leaves and mix them into
the olive oil mixture. When quinoa is ready, add it to the olive
oil, tossing until it is thoroughly combined.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Strawberry Cream Pie
Categories: Desserts, Pies
Yield: 6 Servings
1/2 c Sugar
3 tb Cornstarch
3 tb Flour
1/2 ts Salt
2 c Milk
1 Egg, slightly beaten
1/2 c Heavy Cream, whipped
1 ts Vanilla
1/2 c Slivered, Blanched Almonds
1 9-Inch Baked Pie Crust
2 1/2 c Fresh Strawberries
1/2 c Water
1/4 c Sugar
2 ts Cornstarch
Mix 1/2 c. sugar, 3 tb. cornstarch, flour, and salt in a pan. Gradually
stir in milk. Stirring constantly, bring to a boil; reduce heat and cook
and stir till thick. Stir a little of hot mixture into egg; return
to remaining hot mixture. Bring just to boiling, stirring constantly.
Cool, then chill. Beat well; fold in whipped cream and vanilla.
Toast the almonds until lightly browned, then sprinkle over the
bottom of the cooled pie crust. Fill crust with chilled cream
filling. Halve 2 cups of the strawberries. Pile atop filling.
Crush remaining 1/2 cup berries, add water; cook 2 minutes; sieve.
Mix 1/4 c. sugar and 2 ts. cornstarch; gradually stir in berry
juice. Cook, and stir till thick and clear. Cool slightly; pour
over halved strawberries. Keep refrigerated till serving time.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Bruschetta
Categories: Appetizers, Breads
Yield: 4 Servings
8 sl Italian Bread
2 lg Garlic Cloves, halved
Salt
Fresh Ground Black Pepper
Extra Virgin Olive Oil
16 Fresh Tomato Slices
8 Fresh Basil Leaves
Parmigiano-Reggiano 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-Reggiano and
serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Cellophane-Noodle Salad
Categories: Salads, Noodles
Yield: 8 Servings
3 Stalks Celery, trimmed
4 Whole Carrots, trimmed
8 3/4 oz Cellophane Noodles
1 ts Salt
2 tb Rice Wine Vinegar
1 ts Szechuan Hot Bean Paste
1 Whole Cucumber, skin on
2 ts Sesame Oil
Thinly slice celery and carrots diagonally. Soak noodles in cool
water for 1 hour. Cut into 5-inch length with kitchen shears. Cook in
boiling water until clear, 2 to 3 minutes. Drain, do not rinse. Place
in a bowl. Add celery, carrots and salt. Toss with tongs for 2 to 3
minutes. Add vinegar and bean paste; toss. When cool, toss in
cucumbers and oil. Serve at room temperature.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Prime Rib
Categories: Main Dish, Meats
Yield: 16 Servings
1/4 c Black Pepper
2 tb White Pepper
2 tb Salt
1 1/2 ts Ground Thyme
1 1/2 ts Garlic Powder
1 ts Onion Powder
8 lb Boneless Beef Rib Eye Roast
Combine first 6 ingredients. Rub over surfaces of rib roast. Place
roast in preheated oven, fat side up, on rack in shallow roasting
pan. Do not cover or add water. Insert meat thermometer in thickest
part of roast, not touching bone or fat. Remove roast from oven when
thermometer reaches desired doneness (135F degrees for medium-rare
or 150F degrees for medium). Let stand tented with foil for 15 minutes
before carving. Roast temperature will rise 5-10 degrees while
standing.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Twice-Baked Potatoes
Categories: Side Dish, Vegetables
Yield: 2 Servings
2 sl Bacon
2 Baking Potatoes
1/4 c Milk
2 tb Sour Cream
1 tb Chopped Green Onion
1/2 ts Salt
1 ds Pepper
1/4 c Shredded Cheddar Cheese
Between 2 layers of paper towel, cook bacon 1 1/2 minutes on High
until crisp. Crumble bacon coarsely; set aside With a fork, pierce
potatoes in several places. Cook, on clean paper towel, on High 6-8
minutes; (turn potatoes over halfway through cooking). Cut off top
fourth of each potato; scoop out potato from shells and tops;
reserve shells. In medium bowl, mash potato with milk, sour cream,
onion and salt/pepper. Spoon mixture back into shells. Top each
with cheese and bacon. Cook on High 2-3 minutes until hot and cheese
melts.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Pizza
Categories: Desserts, Fruits
Yield: 8 Servings
1 Loaf Frozen Bread Dough
5 md Apples, cored & sliced
2/3 c Sugar
1/2 c Flour
2 ts Ground Cinnamon
4 tb Butter
1/2 c Chopped Nuts
Let frozen dough set at room temperature until thawed. Roll dough into
a circle for a 12-inch pizza pan. Cover dough with the sliced apples.
Combine remainder ingredients and sprinkle over the apples. Let rise.
Bake for 10 to 15 minutes at 375 degrees.
-----
Back To The Top Of This Page
