---------- Recipe via Meal-Master (tm) v8.06
Title:
Mini Corn Dogs
Categories: Appetizers
Yield: 6 Servings
2/3 c Yellow Cornmeal
1 c Flour
1/2 ts Baking Powder
2 tb Sugar
1/2 ts Salt
3/4 c Plus 1 Tb Milk
2 tb Shortening
1 Egg, slightly beaten
48 Little Wieners
Vegetable Oil, for frying
Dijon Mustard
Mix together cornmeal, flour, baking powder, sugar and salt. Stir in
milk, then add shortening. Fold in egg until mixture is smooth.
Insert a toothpick into the end of each tiny wiener, toward the
middle, leaving one inch of pick exposed. Holding each wiener by the
pick, dip into the corn batter. Run the blade of a knife gently
around the wiener, spreading the batter evenly and smoothly over the
meat. Gently drop the dog into hot oil in deep fryer and cook until
golden. Remove from oil and drain on paper towels. Serve warm with
Dijon mustard.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cream Of Mushroom Soup
Categories: Soup, Vegetables
Yield: 6 Servings
1 lb Mushrooms, sliced
2 sm Onions, finely chopped
3 tb Butter
1 tb Vegetable Oil
2 tb Flour
2 cn Chicken Broth
2 c Water
2 Chicken Bouillon Cubes
1 c Milk
4 tb Sour Cream
2 Egg Yolks, beaten
1/4 c Sherry
1 tb Worcestershire Sauce
1 ds Nutmeg
Salt, to taste
Pepper, to taste
1 ds Garlic powder
Saute mushrooms and onions in butter and oil for 10 minutes or until
tender. Add flour to sauteed vvegetables Add stock mixture of the
chicken broth, water and bouillon to vegetables. Cook, not boiling,
for 30 minutes. Add milk, stirring constantly. Take half mixture and
blend in blender. Return to pot with other soup mixture. Add sour
cream to cooking soup and stir. Add egg yolks to cooking soup,
stirring constantly. Bring sherry to a boil and add to soup. Add
remaining ingredients, simmer for 15 minutes and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Parmesan
Categories: Main Dish, Poultry
Yield: 4 Servings
1 lg Chicken, cut up
1/4 lb Butter, melted
1/4 c Flour
Salt, to taste
Pepper, to taste
1 c Bread Crumbs
1/2 c Grated Parmesan Cheese
1 ts Coarse Ground Pepper
1 Clove Garlic, minced
1/2 c Chopped Parsley
Mix the flour with the salt and pepper. Dip each chicken piece in the
seasoned flour. Then dip each piece into the melted butter and then
the bread crumbs. Place the chicken pieces in a shallow pan and
sprinkle the Parmesan cheese over the chicken. Make sure the pieces
of chicken are not touching. Bake at 375F degrees for one hour or until
done.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Creamed Spinach
Categories: Side Dish, Vegetables
Yield: 4 Servings
8 oz Fresh Baby Spinach
1/2 ts Salt
1 ds Pepper
1/8 ts Nutmeg
1 tb Butter
2 ts Flour
3/4 c Milk
Pick over and wash spinach thoroughly. Add salt and cook until
tender. Do not add water. Chop the spinach very fine. Melt the butter
in a saucepan, add the flour and blend. Slowly add the milk and stir
constantly until mixture thickens. Combine with the chopped spinach,
add the pepper and nutmeg and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mock Hostess Cupcakes
Categories: Desserts, Cakes
Yield: 22 Cupcakes
1/2 c Plus 2 tb Flour
2 1/2 tb Cocoa Powder
3/4 ts Baking Soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable Oil
1 1/2 ts Distilled White Vinegar
1 ts Vanilla Extract
FILLING
1 c Heavy Whipping Cream
6 oz Minced White Chocolate
GLAZE
3 oz Minced Bittersweet Chocolate
3 tb Boiling Water
ICING
1 tb Egg White, room temperature
1 pn Cream Of Tartar
1/2 c Plus 2 tb Powdered Sugar
Position a rack in the center of the oven and preheat oven to 325F
degrees. Lightly butter twenty-four 1-oz muffin or biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. The batter
will be very thin.
Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
In a heavy saucepan over medium-high heat, bring the cream to a
boil. Add the white chocolate and remove from heat. Let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool. With an electric
mixer, beat the whit chocolate mixture just until fluffy, about 1
minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
and squeeze a little filling into each one.
Place the bittersweet chocolate in a small bowl. Whisk in the boiling
water and blend until smooth. One at a time, dip the top of each cupcake
into the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.
In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design on the top of each cupcake. Let
the design harden and then cover and refrigerate the cupcakes. Serve
at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Quesadillas
Categories: Appetizers
Yield: 8 Servings
Olive Oil, for frying
2 c Grated Jack Cheese
1 md Tomato, sliced
1 sm Red Chile Pepper, minced
1 sm Jalapeno, minced
1/2 c Chopped Fresh Cilantro
8 lg Flour Tortillas
Guacamole
Lightly coat a large frying pan with oil. Sprinkle cheese, tomato
slices, peppers, and cilantro over 4 of the tortillas. Top each with
another tortilla. Fry one at a time over high heat for 2 minutes on
each side, until cheese is melted. Cut each quesadilla into 8 wedges
with scissors or a sharp knife. Top each wedge with a dollop of
guacamole, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Quinoa Salad
Categories: Salads
Yield: 4 Servings
1 qt Water
1 1/2 c Peas
3 c Cold, Cooked Quinoa
1/2 c Crumbled Feta Cheese
1/3 c Chopped Fresh Parsley
1/3 c Chopped Fresh Tarragon
1/3 c Snipped Fresh Chives
1/3 c Lemon Juice
1 tb Extra-Virgin Olive Oil
In a 2-quart saucepan over high heat, bring one quart water to a
boil. Add the peas. Cook for about 4 minutes, or until tender; do
not overcook. Drain and rinse under cold water.
Place the quinoa in a large bowl. Add the peas, cheese, parsley,
tarragon and chives. Toss lightly.
In a cup, whisk together the lemon juice and olive oil. Pour over
the salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Steak Au Poivre
Categories: Main Dish, Meats
Yield: 2 Servings
1 tb Black Peppercorns
1 ts White Peppercorns
1 ts Green Peppercorns
1 ts Fennel Seeds
2 Sirloin Strip Steaks
1 tb Butter
1 tb Vegetable Oil
3 tb Heavy Cream
2 tb Calvados Boulard
Crush all peppercorns and fennel seeds between waxed paper with
bottom of cast iron skillet. Pat steaks dry and coat both sides with
peppercorn mixture.
In a heavy skillet, heat butter and oil over moderate heat until hot
but not smoking. Cook steaks four to five minutes each side for
medium rare. Season steaks with salt and transfer to heated
individual platters.
Pour off excess fat and add cream and Calvados. Boil mixture,
scraping up browned bits, until sauce thickens enough to coat back
of spoon; season with salt. Spoon sauce over steaks and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potatoes Au Gratin
Categories: Side Dish
Yield: 6 Servings
1 md Onion, chopped
2 tb Butter
1 tb Flour
1 ts Salt
1/4 ts Pepper
2 c Half-And-Half
2 c Sharp Cheddar, shredded
6 md Potatoes, sliced thin
1/4 c Dry Bread Crumbs
Heat oven to 350F degrees. Cook and stir onion in butter in 2-quart
saucepan until onion is tender. Stir in flour, salt and pepper. Cook
over low heat, stirring constantly, until mixture is smooth and bubbly;
remove from heat. Stir in half-and-half and 1 1/2 cups of the cheese.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Place
potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on
potatoes.
Bake uncovered until top is brown and bubbly, 1 1/4 to 1 1/2 hours.
Mix remaining cheese and the bread crumbs; sprinkle over casserole.
Raise temperature to broil and broil 3 to 4 inches from heat until
top is crusty and light brown, about 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Bananas Foster
Categories: Desserts, Fruits
Yield: 2 Servings
1/2 c Butter
1/2 c Brown Sugar
1 tb Dark Rum
1 tb Creme De Banana
3 lg Bananas, split and sliced
1 1/2 c Vanilla Ice Cream
2 ds Cinnamon
In a wide skillet, melt butter and sugar over medium heat, stirring
constantly until mixture has blended to caramel.
Add liquors and ignite. Heat bananas in mixture for 2 minutes
and serve over ice cream. Sprinkle each with a dash of cinnamon.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spinach Dip
Categories: Appetizers
Yield: 10 Servings
20 oz Frozen Chopped Spinach
2 tb Chopped Onion
4 tb Butter, melted
5 oz Pepper Jack Cheese, grated
2 tb Flour
1/2 c Evaporated Milk
1/2 ts Pepper
3/4 ts Garlic Salt
1 ts Worcestershire Sauce
3/4 ts Celery Salt
Corn chips or Crackers
Cook spinach following package directions, drain, and reserve 1/2 cup
water. Cook onion in butter, add to spinach along with cheese, flour,
milk, and remaining ingredients except corn chips. Heat, stirring
occasionally over low heat in medium saucepan until cheese is melted
and mixture is creamy. Serve hot with chips or crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lobster Bisque
Categories: Seafood, Soup
Yield: 8 Cups
2 qt Water
2 ts Salt
4 8 oz. Rock Lobster Tails
3 c Chicken Stock
1 tb Dried Onion Flakes
6 Coriander Seeds
1 Bay Leaf
3 Peppercorns
5 tb Butter
5 tb Flour
1 ts Salt
3 c Milk
1 c Light Cream
Bring 2 quarts water to a boil and add the 2 teaspoons salt.
Drop lobster tails into water and boil 10-12 minutes. Remove
meat from lobster shells and dice. Set aside.
Put the 3 cups stock, onion flakes, coriander seed, bay leaf,
and peppercorns into a saucepan. Simmer 30 minutes; strain.
Melt butter; stir in flour and salt. Cook until bubbly. Remove
from heat and add milk. Simmer over low heat, stirring constantly,
until thickened. Stir in stock, lobster meat and cream. Do not
allow it to boil. Serve piping hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Broiled Flank Steak
Categories: Main Dish, Meats
Yield: 4 Servings
1 1/2 lb Flank Steak
1 Onion, thinly sliced
1 ts Grated Lemon Rind
1/2 c Lemon Juice
2 tb Sugar
2 tb Soy Sauce
1/2 ts Salt
1/2 ts Dried Oregano
1/8 ts Coarsely Ground Pepper
1 tb Butter, melted
Trim excess fat from steak; score steak on both sides in 1 1/2 inch
squares. Place half of onion slices in a 12 x 8 x 2 inch baking dish.
Top with steak and then remaining onion slices. Combine lemon rind
and next 6 ingredients; pour over meat. Cover and refrigerate 8
hours, turning steak occasionally. Remove meat from marinade and
place on a lightly greased rack in a broiler pan. Remove onion slices
and discard marinade. Set aside. Broil steak 4 inches from heat 6 to
8 minutes on each side.
Cook reserved onion in 1 tablespoon butter in a skillet until
crisp-tender. To serve, slice steak across the grain into thin
slices; top with onion.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Brown Rice Pilaf
Categories: Side Dish
Yield: 4 Servings
1/2 ts Instant Chicken Bouillon
1 c Water
1 c Sliced Fresh Mushrooms
3/4 c Quick Cooking Brown Rice
1/2 c Shredded Carrot
1/4 ts Dried Marjoram, crushed
1 ds Black Pepper
1/4 c Thinly Sliced Green Onion
2 tb Snipped Fresh Parsley
In a medium saucepan stir together bouillon granules and the water.
Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram,
and the pepper. Reduce heat and simmer, covered, for 12 minutes.
Remove from heat; let stand for 5 minutes. Add green onion and
parsley; toss lightly with a fork. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Nanaimo Bars
Categories: Desserts
Yield: 36 Bars
3/4 c Plus 1 tb Butter
5 tb Sugar
5 tb Cocoa
1 ts Peppermint Extract
1 Egg
2 c Graham Cracker Crumbs
1/2 c Vanilla Pudding
2 c Superfine Sugar
2 oz Unsweetened Chocolate
Heat 1/2 cup butter, 5 tablespoons sugar, cocoa and peppermint
extract in saucepan. Beat in egg and stir till consistency of
and stir till consistency of custard. Remove from heat and stir
in crushed graham crackers. Press mixture into greased 8" square
pan.
Cream together 1/4 cup of the remaining butter, the pudding and the
superfine sugar. Spread over graham cracker layer. Melt chocolate with
remaining 1 tablespoon butter, then pour over second layer. Let sit
for a few minutes, then refrigerate for 1 hour before cutting.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Polenta Crostini
Categories: Appetizers, Italian
Yield: 8 Servings
1 oz Dried Porcini Mushrooms
4 tb Olive Oil
1 lg Red Onion, finely minced
1 lb Fresh mushrooms, sliced
3 sm Ripe Plum Tomatoes, chopped
1 tb Parsley
Salt, to taste
Pepper, to taste
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive Oil
Soak the porcini mushrooms in warm water to cover for at least 45
minutes. Carefully remove from liquid and rinse well under cold water.
Chop roughly & pat dry. Heat 4 tablespoons olive oil in a heavy saute
pan and saute onion until it is translucent and soft. Add the garlic
and all the mushrooms. Reduce heat to low and cook, stirring
intermittently, for 20 to 25 minutes, until tender. Add the tomatoes,
parsley, and salt and pepper to taste, and cook for another 5 minutes.
Bring the water and 2 1/2 teaspoons salt to a vigorous boil in a
large pot. Reduce heat to low and slowly sprinkle in the cornmeal
in a thin stream, first whisking it in and then stirring constantly,
being careful to eliminate any lumps. Keep the water at a steady
simmer and stir frequently. When it comes away from the side of
the pot, after 20 or 25 minutes, then it is cooked. Check for salt.
Allow to cool by pouring onto a baking sheet and patting until it is
as smooth as possible. Cut the polenta into slices that are 2" wide
and 3-4" long. Brush lightly with the olive oil. Broil until they are
firm and lightly crisp on both sides. Place a spoonful of the hot
mushroom sauce on the top of each crostini and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cream Of Broccoli Soup
Categories: Soups, Vegetables
Yield: 8 Servings
1 Bunch Broccoli
1 Vegetable Bouillon Cube
1/2 c Butter
2 tb Soy Sauce
3/4 lb Swiss Cheese, grated
16 oz Sour Cream
1 lb Cheddar Cheese, grated
6 c Water
1 c Cashews, ground
Saute broccoli in butter for 10 minutes. Using a blender, combine all
of the ingredients together. As blender fills, transfer liquid to
soup pot and simmer for 20 to 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Cabbage Rolls
Categories: Main Dish
Yield: 6 Servings
12 lg Cabbage Leaves
1/2 c Dry Bread Crumbs
1/2 c Milk
1 Onion; finely minced
1 tb Butter
1 tb Dried Thyme
1 Egg
1 lb Ground Beef
Salt, to taste
Pepper, to taste
1 c Canned Tomatoes, chopped
1 c Sour Cream
1 ts Flour
Preheat oven to 350F degrees.
To separate the cabbage leaves, bring a pot of salted water to boil
and plunge in a whole head of cabbage. As soon as the water returns
to the boil, drain the cabbage. Carefully remove the outer leaves.
Combine the bread crumbs and milk in a large bowl and set aside.
Cook the onion in the butter until soft and add it to the bread
crumbs. Add the thyme, egg, ground beef, salt and pepper and mix
well. Place a cabbage leaf on a work surface and place a heaping
tablespoon or 2 of stuffing in the center. Roll up the cabbage to
enclose the stuffing. Pack the stuffed leaves into a lidded
casserole. Place in 350F degree oven and bake for 1 hour.
Meanwhile, mix the tomatoes, flour and sour cream together. Pour this
over the cabbage, replace the cover and cook another 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Breadsticks
Categories: Breads
Yield: 32 Breadsticks
2/3 c 110F Degree Water
1/2 ts Sugar
1 pk Dry Yeast
1 ts Salt
2 tb Olive Oil
2 c All-Purpose Flour
Preheat oven to 325F degrees.
Combine the water, sugar, and yeast in a small bowl and let sit until
foamy, about 10 minutes.
In the large bowl of electric mixer, combine yeast mixture, salt, oil,
and 1 1/4 cups flour. Beat 4 to 5 minutes on medium speed. Change to
dough hook and, on low speed, continue to add remainder of flour
as needed to make medium stiff dough. Increase mixer speed to medium
and continue to mix until dough cleans bowl completely. Turn into
greased bowl and flip so that greased side is up. Cover bowl with
plastic wrap and let rise till doubled in bulk.
When rising is complete, punch dough down. Cover bowl with plastic
wrap and let rest for 10 to 15 minutes. Turn out onto lightly
floured surface, divide into 32 pieces and lay plastic wrap over
them. Roll one at a time to form ropes about 7-8" long. Place on
lightly greased baking sheets and let rise once more until doubled.
Bake on rack in center of oven until stick are nicely browned all
over. After 5 minutes, and without removing from oven, spray with
water. Repeat after 5 more minutes, then complete baking. Cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Tea Brownies
Categories: Desserts
Yield: 25 Bars
2 ts Green Tea/Matcha Powder
2 ts Hot Water
8 oz Cream Cheese, room temp
1 Egg
3 tb Sugar
1/2 c Butter, in 1" pieces
5 oz White Chocolate, chopped
5 tb Sugar
2 Eggs
1 ts Vanilla
3/4 c Flour
Preheat the oven to 325F degrees.
Mix the green tea powder with the hot water to form a
paste. Mix the cream cheese, 1 egg, 3 tablespoons sugar,
and green tea paste until smooth.
Melt the butter with the white chocolate. Mix in the 5
tablespoons sugar, 2 eggs, vanilla, and flour. Whisk until
smooth but do not overmix.
Line an 8 x 8" square baking dish with a sheet of foil or
grease and flour it. Pour in half of the white chocolate
batter. Then drop half of the cream cheese mixture on top
in spoonfuls. Top the batter with the rest of the white
chocolate brownie batter, then finally add the remaining
half of the cream cheese mixture on top. Use a knife and
swirl the brownie and cream cheese together to create a
marbled pattern.
Bake the brownies at 325F degrees for 40-45 minutes, or
until a toothpick inserted in the center comes out with
moist crumbs. The center should be almost set. Cool in
the pan for 5 then lift the brownies out and cool to room
temperature. Chill 3 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Seasoned Plum Tomatoes
Categories: Appetizers
Yield: 2 Servings
3 Ripe Plum Tomatoes
2 tb Minced Fresh Herbs
Olive Oil
Salt, to taste
Pepper, to taste
Slice tomatoes crosswise and arrange on two small individual plates.
Sprinkle with herbs and drizzle with olive oil. Add salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Shrimp Salad
Categories: Salads, Shrimp
Yield: 6 Servings
10 Asparagus Spears
1 Carrot, sliced diagonally
1 tb Olive Oil
2 tb Water
6 Green Onions, sliced
1/4 lb Snow Peas
1/2 Red Pepper, slivered
1/4 lb Mushrooms, sliced
12 Cherry Tomatoes
1/4 lb Fettuccine, cooked & cooled
16 lg Shrimp, shelled and deveined
2 tb Olive Oil
2 Garlic Cloves, minced
1 ts Dill
1 ts Salt
Juice of 1 Lemon
6 c Salad Greens, mixed
1/2 c Olive Oil, light
1/4 c Sesame Oil
1/4 c Rice Vinegar
1 1/2 tb Soy Sauce
4 dr Hot Chili Oil
1/2 ts Sugar
Juice of 1 Lemon
Salt, to taste
Pepper, to taste
Cut first 4 inches of asparagus in 1-inch pieces. Saute asparagus
and carrot in oil and water for 2 minutes. Add green onions and snow
peas and cook until crisp tender. Drain vegetables. Add red pepper,
mushrooms, tomatoes and fettuccine.
Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp
with dill, salt and lemon juice. Cook until shrimp is done. Add to
vegetable mixture.
Blend 1/2 cup olive oil, sesame oil, vinegar, soy sauce, chili oil,
sugar, lemon juice, salt, and pepper. Pour onto shrimp mixture;
refrigerate at least 1 hour. When ready to serve, divide greens
between 6 plates and top with shrimp and vegetable mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Chicken Breasts
Categories: Main Dish, Poultry
Yield: 6 Servings
6 Boned Skinned Chicken Breasts
12 lg Spinach Leaves
1 tb Butter
1 Onion, chopped
2 Cloves Garlic, minced
1 c Coarsely Grated Zucchini
1/2 c Coarsely Grated Carrot
1/2 ts Dried Thyme
1/2 c Fresh Bread Crumbs
2 tb Chopped Fresh Parsley
1 Egg White
1/4 ts Salt
1/8 ts Pepper
1 ts Butter
1/2 c Dry Sherry
Between sheets of waxed paper, pound chicken to 1/4 inch thickness.
Trim the spinach and rinse well under water, shaking off excess
water. In saucepan, cover spinach and cook over medium-high heat,
with just the water clinging to leaves, for 1 minute or until just
wilted; drain and set aside.
In a skillet, melt 1 tablespoon butter over medium heat; cook onion
and garlic for 3 minutes or until softened. Stir in zucchini, carrot
and thyme; cook, stirring often, for 5 minutes or until tender.
Remove from heat. Add bread crumbs, parsley, egg white, salt and
pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly
over spinach. Carefully roll up each breast and tie each end with
cotton string. Chicken can be prepared to this point, covered and
refrigerated for up to 8 hours.
In large nonstick skillet, melt 1 teaspoon butter over medium heat;
cook stuffed breasts, turning occasionally, for 5 minutes. Pour in
sherry; reduce heat to medium-low and cook, covered, for 10 to 12
minutes or until chicken is no longer pink inside, turning to coat in
sauce for last 2 minutes. Let stand for 5 minutes. Untie each roll
and cut diagonally into 3 or 4 slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Saffron Sesame Rice
Categories: Side Dish, Rice
Yield: 4 Servings
2 c Water
1 Vegetable Bouillon Cube
2/3 c Brown Basmati Rice
1 ts Saffron Threads
1/4 c Hot Water
1/4 c Pine Nuts
2 tb Butter
1 Shallot, peeled & minced
2 Scallions, minced
1/2 Lemon, juiced
1 1/2 tb Tahini
1/4 c Fresh Parsley, minced
1 tb Sesame Seeds
Black Pepper, to taste
Combine water & bouillon cube in a small, heavy pot. Bring to a boil,
stir in the rice, cover & simmer until all the water is absorbed, 35
to 40 minutes. Combine the saffron & hot water & let steep till
needed. In a small, dry skillet, toast the pine nuts over moderate
heat until they are lightly browned, about 5 minutes. Remove from
heat. Once rice is done, heat margarine in skillet. Add minced
shallot & saute over low heat until golden. Stir in rice, soaked
saffron with its water, scallions, lemon juice & tahini. Cook over
very low heat, stirring, for 10 minutes. Add more water if necessary.
Stir in the pine nuts, parsley & sesame seeds. Season with pepper.
Serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Poached Pears
Categories: Desserts, Fruits
Yield: 2 Servings
2 lg Bosc Pears, firm
3 tb White Wine
3 tb Apple Juice
1/2 ts Vanilla Extract
1/4 ts Cinnamon
1 ds Allspice
1 ds Nutmeg
1 ts Cornstarch
1/3 c Semisweet Chocolate Chips
1 ts Water
Core pears and cut each pear into 8 sections lengthwise. Combine wine,
juice, vanilla and spices in a saucepan. Put in the pears and bring to
a simmer. Cover and simmer over low heat until the pears are just fork-
tender. Combine cornstarch with enough water to dissolve it. Stir
into the saucepan liquid until thickened. Remove from heat and cool
until just warm.
Just before serving, combine chocolate chips and water in the top
of a double boiler. Heat until the chocolate is smoothly melted.
Arrange pear slices in two dessert bowls. Divide the chocolate
sauce between them. Serve at once.
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