---------- Recipe via Meal-Master (tm) v8.06
Title:
Potstickers
Categories: Chinese, Appetizers
Yield: 24 Dumplings
1/2 lb Napa Cabbage
2 ts Kosher Salt
3/4 lb Coarsely Ground Pork
1 tb Finely Minced Fresh Ginger
1 tb Minced Garlic
1/3 c Coarsely Chopped Scallions
1 tb Soy Sauce
1 tb Chinese Rice Wine
1 tb Toasted Sesame Oil
1/4 ts Freshly Ground Pepper
24 Round Wonton Wrappers
1/4 c Oil, for pan-frying
2 c Stock
1/3 c Soy Sauce
3 tb White Vinegar
1 tb Toasted Sesame Oil
1 ts Chinese Chili Sauce
1/3 ts Sugar
2 tb Thinly Sliced Scallions
Chop cabbage into small pieces, sprinkle with 1 teaspoon of salt
and toss well. Let stand 10 minutes, drain, then squeeze firmly to
wring out excess moisture. In a large mixing bowl scatter cabbage and
add pork. Sprinkle ginger, garlic, 1/3 cup scallions, 1 tablespoon
1 tablespoon soy sauce, rice wine, 1 tablespoon sesame oil, and pepper
on top. Using chopsticks, stir briskly together until well-blended.
Throw mixture against inside of bowl 5 to 6 times to compact it.
Press plastic wrap on surface of filling and set aside 30 minutes at
room temperature, or refrigerate up to 24 hours for flavor to
develop. Bring to room temperature before using.
Fill one wrapper at a time, keeping remaining covered. Heap 1 level
tablespoon filling off-center in wrapper and shape into a half-moon,
about 2 inches. Run a moist finger lightly around edge of wrapper.
Pleat and press dumpling closed. Transfer dumplings as they are made
to a lightly-floured baking sheet and keep them covered with a towel
to prevent drying.
About 20 minutes before serving, mix 1/3 cup soy sauce, white vinegar,
1 tablespoon sesame oil, chili sauce, sugar, and 2 tablespoons
scallions, and season to taste.
Heat a heavy 12-inch cast-iron skillet with a tight-fitting cover
over high heat. When very hot, add enough oil to coat bottom with a
scant 1/4-inch, swirl skillet to coat bottom and sides, and reduce
heat to medium. When oil is hot, pick up dumplings by their tops and
quickly arrange them, smooth side down, in concentric rings starting
from outside of pan and working into center. You will be able to cook
about half of dumplings at a time. Dumplings should hug each other
tightly in a pretty spiral; they will stick together. Adjust heat so
they sizzle mildly. When all dumplings are in place, raise heat to
brown bottoms. Check frequently, and when bottoms are browned, add
enough stock to come halfway up sides of dumplings. Adjust heat to
simmering and cover. After about 7 minutes, check to see if almost
all stock has been absorbed. Check bottoms of dumplings to make
sure they are crisp. If needed, add a little more oil down side
of pan, swirl to distribute under dumplings and continue frying
until crisp.
Loosen dumplings from bottom with a spatula and invert them onto a
warmed serving platter, browned bottoms up. Spoon dumpling sauce
into individual saucers or dipping bowls and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Egg Drop Soup
Categories: Chinese, Soups
Yield: 4 Servings
3 c Chicken Broth
1 ts Salt
1 ds White Pepper
1 md Green Onion With Top
2 Eggs, slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart
saucepan. Chop green onion and stir into eggs. Pour egg mixture
slowly into boiling broth, stirring constantly with fork to
form shreds of egg.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Broccoli Beef
Categories: Chinese, Beef
Yield: 6 Servings
1 lb Beef Flank Steak
1 tb Vegetable Oil
1/2 ts Salt
1 ds White Pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame Oil
1/4 c Chicken Broth
2 tb Vegetable Oil
1 tb Vegetable Oil
1 tb Finely Chopped Garlic
1 ts Finely Chopped Ginger Root
2 tb Brown Bean Sauce
1 c Sliced Canned Bamboo Shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-inch slices. Toss beef, 1 tablespoon vegetable
oil, the salt and white pepper in a glass or plastic bowl. Cover and
refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut
broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems
into 1 inch pieces. Place broccoli in boiling water; heat to boiling.
Cover and cook 2 minutes; drain. Immediately rinse in cold water;
drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or
wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat
bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove
beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable
oil; rotate skillet to coat bottom. Add garlic, ginger root and bean
sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir
15 seconds or until thickened.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Scallion Lo Mein
Categories: Chinese, Side Dish
Yield: 4 Servings
7 oz Lo Mein Noodles
2 tb Soy Sauce
1 ts Sesame Oil
1 tb Vegetable Oil
1 ts Fresh Ginger, peeled & minced
1 Garlic Clove, minced
16 Scallions, cut into 1" pieces
Cook the noodles in a pot of boiling salted water until just tender
but still firm to the bite. Drain well. Rinse under cold water, and
transfer to a bowl. Add the soy sauce and sesame oil and toss.
Heat vegetable oil in a wok or heavy large skillet over medium heat.
Add the ginger and garlic; stir-fry 30 seconds. Add the onions;
stir-fry two minutes. Add the noodles. Stir-fry to heat through and
serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Almond Cookies
Categories: Chinese, Desserts
Yield: 60 Cookies
1 c Lard
1 c Sugar
2 Eggs
2 c Flour
1/2 ts Baking Soda
5 dr Yellow Food Coloring
1 ts Almond Extract
60 Whole Blanched Almonds
Preheat oven to 350F degrees. Lightly grease two baking sheets. In a
mixing bowl, beat the lard with the sugar until fluffy. Beat in 1
egg. Add the flour and baking soda, stirring just until blended. Add
the food coloring and extract, stirring until blended. Cover tightly
with plastic wrap and chill for 1/2 hour. On a work surface, form
dough into one 1 or 2 rolls 1-inch in diameter. lice into 60 half-
inch rounds and arrange on baking sheets. Slightly beat the remaining
egg and brush over the rounds. Press 1 almond in the center of each
round. Bake in preheated oven for 15 minute until golden.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Crab Cakes
Categories: Appetizers, Seafood
Yield: 6 Servings
40 Basil Leaves
1 1/2 c Mayonnaise
2 ts Dijon Mustard
2 ts Lemon Juice
1/4 ts Cayenne Pepper
2 tb Olive Oil
2 Stalks Celery, diced
2/3 c Onion, finely chopped
1 lb Lump Crabmeat, picked clean
2 2/3 c Dry Bread Crumbs
1/4 c Chopped Chives
2 tb Chopped Parsley
6 tb Flour
3 lg Eggs
2 tb Vegetable Oil
Blanch the basil leaves in a saucepan of boiling water for 30
seconds. Drain. Transfer leaves to medium bowl filled with ice water
to cool. Pat dry on paper towels. Finely chop basil.
Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside
1/2 cup mayonnaise for the crab cakes. Mix basil into remainder and
refrigerate.
Heat the olive oil in large heavy skillet over medium heat. Add the
celery and onion and saute until tender, about 5 minutes. Transfer
to a large bowl. Stir in the crabmeat, 2/3 cup of the breadcrumbs,
chopped chives, and reserved mayonnaise. Season to taste with salt
and pepper. Using 1/3 cup for each, form into twelve 2 1/2" cakes.
Arrange cakes on a baking sheet.
Place flour in a small bowl. Whisk eggs in another bowl. Place
remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the
following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil
in large skillet over medium heat. Add crab cakes in batches,
cooking until golden, adding more oil as required. Serve with basil
mayonnaise.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Garlic Soup
Categories: Soups
Yield: 8 Servings
3 Cloves Garlic, crushed
2 tb Vegetable Oil
2 sl White Bread, cubed
4 c Chicken Broth
1/2 ts Salt
1/4 ts Pepper
1 lg Egg, Slightly Beaten
Cook and stir the garlic in the oil in a 3-quart saucepan on medium
until brown. Stir in bread; cook and stir until light brown. Stir in
broth, salt and pepper. Heat to boiling; reduce heat. Cover and
simmer for 20 minutes. Stir at least half of the hot mixture
gradually into egg. Stir back into hot mixture in saucepan. Boil and
stir 1 minute. Sprinkle with snipped parsley, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Sesame Chicken
Categories: Main Dish, Chicken
Yield: 4 Servings
4 Chicken Breasts, cut up
1/2 c Flour
1 1/2 ts Garlic Salt, divided
1/2 ts Onion Salt
1/2 ts Lemon-Pepper Seasoning
1/2 ts Paprika
4 tb Butter, melted
1 tb Cooking Oil
1/4 ts Pepper
1 c Sesame Seeds, toasted
In shallow dish, mix together flour, 1/2 tsp. garlic salt, onion salt,
lemon-pepper seasoning and paprika. In another shallow dish, mix
together butter, oil and remaining garlic salt and pepper. In a third
dish, place sesame seeds. Roll each piece of chicken first in flour
mixture, then in butter mixture, then in sesame seeds. Place chicken
on a greased shallow baking pan. Bake at 350F degrees, turning once,
for about 30 minutes, or until fork can be inserted in chicken with ease.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Scalloped Potatoes
Categories: Side dish, Vegetables
Yield: 6 Servings
5 lg Potatoes, peeled and sliced
3/4 c Chopped Onion
3 tb Butter
1/4 c All-Purpose Flour
1 3/4 c Chicken Broth
2 tb Mayonnaise
3/4 ts Salt
1/8 ts Pepper
Paprika
In a greased 2 1/2 quart baking dish, layer potatoes and onion. In a
saucepan, melt the butter; stir in the flour until smooth. Gradually
add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes
or until thick and bubbly. Pour over potatoes. Sprinkle top with
paprika. Cover and bake at 325F degrees for 11/2 hours or until tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
German Chocolate Cake
Categories: Dessert, Cakes
Yield: 4 Servings
2 c Boiling Water
6 oz Sweet Chocolate, chopped
2 Sticks Butter, room temp
2 c Sugar
4 Egg Yolks
1 ts Vanilla Extract
2 1/2 c All-Purpose Flour
1 ts Baking Soda
1/2 ts Salt
1 c Buttermilk
4 Egg Whites, stiffly beaten
1 c Roughly-Chopped Pecans
3/4 c Evaporated Milk
1 1/2 c Sugar
4 Egg Yolks, slightly beaten
1 1/2 Sticks Butter
1 1/2 ts Vanilla Extract
7 oz Package Flaked Coconut
1 1/2 c Chopped Pecans
Preheat oven to 350F degrees. Butter three round 8-inch layer pans.
Line bottoms with wax paper and butter paper. Pour boiling water
over chocolate, stirring until chocolate is melted; set aside to
cool. In large mixing bowl beat 2 sticks butter and sugar together
until light. Add 4 egg yolks, 1 at a time, beating after each addition.
Slowly blend in melted chocolate and vanilla.
Blend together flour, soda and salt. Alternately mix flour mixture and
buttermilk into butter mixture, beating after each addition until
batter is smooth. Fold in egg whites and then 1 cup pecans. Divide
batter among prepared pans. Bake until top springs back when touched
lightly, about 35 to 40 minutes. Cool in pans on wire racks.
Remove from pans.
In a very heavy saucepan combine evaporated milk, sugar, 4 egg yolks,
and 1 1/2 sticks butter. Cook and stir over medium heat until
thick, about 12 minutes. Stir in vanilla, coconut and pecans. Beat
with a mixer until thick and cold enough to spread.
Put strips of wax paper around outside edge of a serving plate. Put
bottom layer of cake on top, with paper extending out. Spread
frosting on each layer and on top of cake. Remove wax paper before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Unstuffed Mushroom Dip
Categories: Appetizers
Yield: 4 Servings
1 lb Button Mushrooms, minced
1 c Jack Cheese, shredded
1/4 c Bacon, finely crumbled
1/2 c Sour Cream
1 ts Worcestershire Sauce
4 ds Tabasco Sauce
Seasoned Bread Crumbs
Combine the mushrooms, Monterey Jack cheese, and the crumbled
bacon. Stir in the sour cream, blending well. Blend in the
Worcestershire sauce and hot sauce. Place the mixture in a 1-quart
casserole and top with the bread crumbs. Bake at 350F degrees for
15 minutes or until the cheese has melted. Place in a chafing dish
and serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Gazpacho
Categories: Soups
Yield: 4 Servings
1 Clove Garlic, peeled
4 Ripe Tomatoes, cut in eighths
1 ts Salt
1/2 sm Onion, peeled and sliced
3 tb White Wine Vinegar
1 sm Cucumber, peeled and sliced
1/2 Green Pepper, sliced
1/4 ts Pepper
2 tb Olive Oil
1/2 c Ice Water
Put all ingredients into container of electric blender in order
listed. Cover and blend at high speed 5-10 seconds or until
ingredients are finely chopped. Chill thoroughly and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Herb Crusted Lamb Chops
Categories: Main dish
Yield: 4 Servings
4 Loin Lamb Chops, 1" thick
Salt, to taste
1 tb Whole Cumin Seeds
3 Garlic Cloves, minced
1 tb Lemon Rind, grated
1 tb Lemon Juice
2 tb Orange Juice
1/4 c Chopped Basil
2 tb Olive Oil
Trim and remove excess fat from and lightly salt lamb chops.
Toast cumin seeds in a dry skillet over medium heat, shaking the pan
frequently, just until they become golden and fragrant. Grind them in
a spice mill or crush with a mortar and pestle.
In a shallow Pyrex dish or pie plate, combine cumin with garlic,
lemon rind and juice, orange juice, and basil and oil, mixing well.
Add the lamb chops, pressing the herb and spice mixture onto both
sides of the meat.
Marinate at room temperature for several hours or overnight in the
refrigerator. Barbecue chops over charcoal, basting occasionally with
marinade.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Couscous Pilaf
Categories: Side Dish
Yield: 6 Servings
1 tb Extra Virgin Olive Oil
1/2 ts Coriander Seeds
2/3 c Diced Red Bell Pepper
1/4 ts Cayenne
1/4 ts Ground Cinnamon
3 c Vegetable Stock
1 1/2 c Uncooked Couscous
Salt, to taste
Pepper, to taste
4 tb Chopped Fresh Mint
Heat the oil in a saucepan over medium heat. Add coriander seeds
and fry until toasted. Stir in bell pepper, cayenne, and cinnamon;
saute until barely tender, about 4 minutes. Pour in water or stock
and bring to a boil. Stir in couscous, cover and remove from heat.
Let sit 10 to 15 minutes.
Couscous is ready when grains swell and liquid is absorbed. If liquid
remains, return to low heat briefly and cook until absorbed. Season
with salt, pepper, and mint.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Zabaglione
Categories: Desserts
Yield: 3 Servings
4 Egg Yolks
2 tb Sugar, powdered
2 tb Sherry
Beat egg yolks and powdered sugar till thick. Put in a heavy bowl
over hot water. Beat constantly, adding a little sherry at a time,
until the mixture starts to hold shape. Place immediately into heated
cups for serving warm or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Artichoke Hummus
Categories: Appetizers
Yield: 16 Servings
2 Lemons
2 c Cooked Garbanzo Beans
1 c Artichoke Hearts
6 Cloves Garlic
1/2 ts Paprika
1/2 ts Cumin
1/2 ts Salt
1/2 ts White Pepper
Virgin Olive Oil
Juice the lemons. Combine all ingredients but the oil in the bowl of
a food processor, turn on, and slowly drizzle in olive oil as the
ingredients are being processed to a creamy consistency.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
24-Hour Fruit Salad
Categories: Salads, Fruits
Yield: 8 Servings
2 md Cans Of Pineapple Chunks
6 oz Can Of Orange Juice, frozen
1 pk Instant Lemon Pudding
3 Bananas, sliced
40 oz Can Of Pears
40 oz Can Of Apricots
40 oz Can Of Peaches
15 oz Can Of Mandarin Oranges
Drain pineapple and dissolve orange juice in pineapple juice. Mix in
juice instant pudding, sliced bananas, drained pears, drained apricots
and drained peaches. Add drained oranges and the pineapple. Mix and let
stand for 24 hours in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Barbecued Pork Ribs
Categories: Pork, Grill, Sauces
Yield: 8 Servings
4 lb Country Style Pork Ribs
Water, to cover
1 ts Salt
1 Lemon, thinly sliced
1 Onion, thinly sliced
2 tb Brown Sugar, packed
1 tb Salt
1/4 tb Black Pepper
2 1/4 tb Chili Powder
1 sm Clove Garlic, mashed
1 tb Lemon Peel, zested
6 tb Lemon Juice
6 tb Worcestershire Sauce
2 1/4 c Catsup
3/4 c Water
Place ribs in large dutch oven or kettle with enough boiling water to
cover. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes.
Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt,
the pepper, chili powder, garlic, lemon peel, lemon juice,
Worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil,
reduce heat and simmer about 20 minutes, or until sauce is reduced to
about 4 cups. Drain ribs thoroughly, discarding lemon and onion
slices. Brush drained ribs well with sauce and place over slow coals.
turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45
minutes, or until done and well coated with sauce. Serve with extra
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Battered Squash Blossoms
Categories: Side Dish, Vegetables
Yield: 8 Servings
36 Squash Blossoms
1 c Milk
1 tb Flour
1 ts Salt
1/8 ts Fresh Ground Pepper
1/2 c Vegetable Oil
Paprika
In a shaker jar, combine milk, flour, salt and pepper. Place squash
blossoms in large pie tin and gently pour the milk-flour mixture over
them. Heat the oil in a large heavy skillet until a drop of water
will sizzle. Fry the batter-coated blossoms in the hot oil until
golden brown; drain on paper towels and sprinkle with paprika. Serve
hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Kahlua Mousse
Categories: Mousse
Yield: 8 Servings
1 lb Dark Chocolate, chopped
3 oz Butter, cut in pieces
1/2 c Sifted Powdered Sugar
3 Eggs, separated
1/4 c Kahlua
1 ts Instant Coffee Powder
2 c Whipping Cream
In top of double boiler, melt chocolate and butter
over simmering water. In large bowl, combine sugar,
yolks, Kahlua and coffee powder. Blend in chocolate
mixture. Whip cream until stiff peaks form; fold into
Kahlua-chocolate mixture. Beat egg whites until soft
peaks form; fold into mixture. Spoon into dessert
glasses. Refrigerate 4 hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Mozzarella Sticks
Categories: Appetizers
Yield: 6 Servings
1 lb Mozzarella Cheese
1/2 c Flour
3 lg Eggs
1 c Bread Crumbs
1/2 ts Garlic Powder
1/2 ts Oregano
1/2 ts Cumin, ground
1 pn Salt
1 pn Ground Black Pepper
8 oz Marinara Sauce, chilled
Vegetable Oil
Cut the mozzarella into sticks a bit more than about 1/4 inch thick
and about 1 1/2 inches long. Coat the sticks with flour, shaking off
excess. Combine the bread crumbs and seasonings in a flat dish. Beat
the eggs and place in a separate bowl.
Coat the sticks by dipping them in the egg and then in the bread
crumbs. The coating on the first stick should be fairly dry when you
finish the last stick. Repeat with another dip in the egg and then in
the bread crumbs.
Deep-fry the coated sticks in oil for about 3 to 4 minutes until the
coating is cooked. Fry in batches, keeping the finished ones warm in
the oven. Serve with chilled marinara sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Minestrone
Categories: Soups, Vegetables
Yield: 8 Servings
5 tb Olive Oil
5 c Garlic, minced
1 Onion, minced
2 Leeks, white part sliced
2 Carrot, sliced
1/2 sm Cabbage, shredded
1 c Dried White Beans, soaked
2 Potato, diced
1 lb Tomato, sliced
8 oz Tomato Paste
6 c Water
1/4 ts Celery Seed
1 Parmesan Cheese Rind
1 Bay Leaf
1 ts Oregano
1/2 ts Thyme
1 ts Dried Basil
Sea Salt, to taste
Pepper, to taste
1 Zucchini, sliced thin
3/4 c Green Beans, cut
1/4 c Peas
4 oz Spaghetti, broken
4 tb Fresh Parsley, chopped
1 c Parmesan Cheese, grated
In heavy-bottomed soup pot, heat oil add garlic, onion, leeks,
carrots, and cabbage. Saute, stirring over medium heat, about 10
minutes. Add presoaked beans, potatoes, tomatoes, tomato paste,
water, celery seed, Parmesan rind, bay leaf, oregano, thyme,
and basil. Bring to a boil, reduce heat, cover, and simmer 2 hours,
or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and freshly ground
pepper to taste, zucchini, green beans, peas, and spaghetti and cook
another 15 minutes.
Adjust seasonings. Stir in parsley and serve, topping each bowl
with a generous amount of freshly grated Parmesan.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Kiev
Categories: Poultry, Main Dish
Yield: 4 Servings
4 Chicken Breasts
1/4 lb Butter
2 tb Chopped Green Onions
2 tb Parsley, snipped
2 Eggs, beaten
2 tb Water
1/2 c Flour
1/2 c Bread Crumbs
Vegetable Oil, for frying
Remove bones and skin from chicken breasts and pound out to 1/8 inch
thick. Cut butter into quarters and lay one in center of each chicken
piece. Evenly divide onions and parsley between breasts. Roll each
into a log and secure with a toothpick. Mix eggs and water. Roll
each log in flour, then dip in egg and cover with bread crumbs. Wrap in
plastic wrap and refrigerate for at least 1 hour or overnight. Deep
fry until golden brown, then bake at 375F degrees for 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Shrimp Fried Rice
Categories: Side Dish, Rice
Yield: 4 Servings
3 Eggs, slightly beaten
3 tb Peanut Oil
1/3 c Raw Shrimp, slivered
1/3 c Chinese BBQ Pork, slivered
1 tb White Wine
3 c Cold Cooked Rice
1/2 ts Cornstarch
1 tb Soy Sauce
2 Green Onions, diced
1 sm Carrot, diced
1/4 c Peas
1 ts Salt
Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into
small strips. Heat peanut oil over high heat. Stir-fry shrimp and pork. When
done, sizzle in wine.
Add the cooked rice. Stir until well-mixed. Add soy sauce combined with
cornstarch, green onion, carrot, and peas. Add salt. Stir-fry for at least
10 minutes over medium heat. Add egg strips. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Quick Chocolate Macaroons
Categories: Desserts
Yield: 24 Cookies
1 Square Unsweetened Chocolate
1 1/3 c Sweetened Flaked Coconut
1/3 c Sweetened Condensed Milk
1/2 ts Vanilla
Preheat oven to 350F degrees.
Microwave chocolate in large microwaveable bowl on HIGH (100% power) 1
to 2 minutes or until almost melted, stirring after each minute. Stir
until chocolate is completely melted. Stir in coconut, condensed milk
and vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased
cookie sheets.
Bake for 10 to 12 minutes or until set. Immediately remove from cookie
sheets to cool on wire racks.
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