---------- Recipe via Meal-Master (tm) v8.06
Title:
Black Bean Hummus
Categories: Appetizers
Yield: 4 Servings
16 oz Cooked Black Beans
1 tb Tahini
3 tb Olive Oil
1 Lime, juiced
2 Garlic Clove, sliced
Salt, to taste
Pepper, to taste
1 ts Ground Cumin
In a food processor, combine all the ingredients and process until
smooth. Cover and refrigerate until ready to use. Bring to room
temperature before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Zucchini Salad
Categories: Salads, Vegetables
Yield: 4 Servings
1 1/2 lb Zucchini, washed
2/3 c Water
4 tb Olive Oil
1/4 ts Hot Red Pepper
1/4 ts Cumin
1/4 ts Black Pepper
Salt, to taste
1 tb Vinegar
3 tb Olive Oil
4 tb Italian Parsley, chopped
Trim the zucchini amd cut into 1/4" thick slices. Combine slices in
a pot with water, 4 tablespoons olive oil, hot pepper, cumin, black
pepper and salt. Cook for 5 minutes until just tender-crisp. Cool and
chill. When ready to serve, drain the zucchini. Combine the vinegar
and 3 tablespoons olive oil, adding salt and pepper to taste. Add to
the zucchini, toss well and garnish with the parsley. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Corned Beef And Cabbage
Categories: Main Dish, Beef
Yield: 8 Servings
1 Onion
4 Whole Cloves
4 lb Corned Beef
2 Parsley Sprigs
8 Peppercorns, whole
2 lb Cabbage
1 c Sour Cream
1 tb Prepared horseradish
Peel onion and stick with cloves. Put onion, corned beef, parsley and
peppercorns in a large pot and cover with water. Cover, bring to a
simmer and cook gently until tender, 3-D/2 to 3 hours. Cut cabbage
into wedges and core. Add to the pot, cover and simmer until tender,
about 30 minutes. Combine sour cream with horseradish. Serve the meat
and cabbage with some of the broth ladled over all and the
horseradish on the side.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Kumquat Chutney
Categories: Side Dish
Yield: 4 Pints
2 c Whole Kumquats
3/4 c Granulated Sugar
3 c Dark Brown Sugar, packed
1/2 c Water
3/4 c White Vinegar
1/2 c Raisins
1 lb Rhubarb, in 1" pieces
1 c Chopped Celery
1 lg Onion, chopped
1 Green Bell Pepper, chopped
2 Garlic Cloves, crushed
1/4 c Slivered citron
1 lg Orange, juice & grated peel
1 c Peeled, Chopped Gingerroot
1 tb Worcestershire Sauce
2 ts Salt
1 ts Curry Powder
1 ts Ground Allspice
1 ts Ground Cinnamon
1 ts Ground Ginger
1 ts Black pepper
Rinse kumquats in hot water. Slice kumquats lengthwise
and remove seeds. Place in large heavy pan with sugars
and water. Mix well and simmer slowly, uncovered, 30
minutes. Add vinegar, raisins, rhubarb, celery, onion,
bell pepper, garlic, citron, orange juice and peel,
gingerroot, Worcestershire, salt, curry powder,
allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to
5 hours, stirring occasionally. Add ground ginger and
pepper. Pour into hot sterilized jars and seal immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Meringue Hearts
Categories: Desserts
Yield: 6 Servings
3 Egg Whites
1 ts Vanilla Extract
1/4 ts Cream Of Tartar
1 ds Salt
1 c Sugar
1 qt Vanilla Ice Cream
1 pt Strawberries; sliced
Cut a heart pattern from a 4-1/2 inch square of paper. Cover
baking sheet with brown paper. Grocery store bags without writing
on them are okay. Draw 6 hearts on the brown paper using your
pattern as a guide.
Beat egg whites with vanilla, cream of tartar and salt until
frothy. Add sugar, a little at a time, and continue beating until
stiff peaks form and sugar is dissolved. Rub a bit between your
figures to feel that no sugar remains undissolved.
Spread meringue over the heart shapes, 1/4 inch thick. Make
into the heart shape using a spoon to push and form into correct
shape. Pipe rim 3/4 inch high with pastry tube.
Bake in preheated 275-degree oven for 1 hour. Turn off oven
and let meringues dry in oven for 1 more hour. DO NOT open oven door
during this time.
Fill the cooled meringues with scoops of ice cream and top
with strawberries.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Deviled Eggs
Categories: Appetizers
Yield: 6 Servings
6 Hard-Cooked eggs
1/4 c Mayonnaise
1 1/2 tb Sweet Pickle Relish
1 ts Prepared Mustard
1/8 ts Salt
1 ds Pepper
Paprika
Slice eggs in half lengthwise, and carefully remove yolks. Mash
yolks with mayonnaise. Add relish, mustard, salt, and pepper;
stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika.
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---------- 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
the onion before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Crab-Stuffed Sole
Categories: Main Dish, Fish
Yield: 8 Servings
8 Sole Fillets
1 lb Crab Meat
5 tb Minced Chives
5 tb Minced Parsley
5 tb Butter, melted
1/4 c Chopped Celery
1/2 c Plus Two Tbs Heavy Cream
1/2 ts Salt
Ground Pepper, to taste
3 tb Flour
3 tb Butter
1/4 ts Salt
1 1/2 c Milk
l/3 c Dry White Wine
1 c Grated Swiss Cheese
1/2 ts Paprika
Preheat oven to 400F degrees. Combine crab, chives, parsley, 5
tablespoons butter, celery, cream, 1/2 teaspoon salt and pepper;
spread over fillets. Roll each fillet into a tube shape and place
seam-side down baking dish
To make sauce, melt 3 tablespoons butter in a saucepan, then blend
in flour and 1/4 teaspoon salt. Simmer for two minutes. Stir in milk
and wine, and simmer until mixture thickens, stirring constantly.
Pour sauce over fillets and bake at 400F degrees for 15 minutes.
Sprinkle with cheese. Bake until cheese melts. Sprinkle with paprika.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Duchess Potatoes
Categories: Vegetables, Side Dish
Yield: 4 Servings
6 md Potatoes, cut in cubes
Hot Water
1 ts Salt
1 Egg, slightly beaten
1/4 c Milk
4 tb Butter, softened
1 ts Salt
1/8 ts Pepper
Paprika
In a deep, 2-quart, heat-resistant, non-metallic casserole place
potatoes and hot water to cover. Sprinkle with the 1 teaspoon salt.
Heat, uncovered, in Microwave Oven 12 minutes to 18 minutes or until
potatoes are fork-tender. Drain excess water.
Partially mash potatoes with a potato masher. Add egg, milk, butter,
the 1 teaspoon salt and pepper. Beat with electric mixer until
smooth. Place in a heat-resistant, non-metallic serving dish and
sprinkle with paprika. Heat, uncovered, in Microwave Oven 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Baked Alaska
Categories: Desserts
Yield: 8 Servings
1 Box Lemon Cake Mix
2 tb Sugar
1 oz Brandy
2 qt Lemon ice cream
4 Egg Whites
3/4 c Powdered Sugar
1 pt Vanilla Ice Cream
Cook cake mix as directed in layers, but this recipe only uses 1
layer. Place the layer on an oven proof plate. The day before, or
early in the day, poke holes in the cake and pour brandy over the
cake and sprinkle with sugar. Just before serving, beat egg whites
until very stiff and add powdered sugar gradually, continue to beat until
it stands in peaks. Place mounds of ice cream (shape in half balls) on
top of layer and cover completely with meringue. Place in preheated
hot oven until it browns, about 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Irish Coffee
Categories: Beverages
Yield: 4 Servings
2 oz Kahlua Liqueur
2 oz Irish Whiskey
4 c Hot Coffee
1/4 c Sweetened Whipped Cream
Pour one-half ounce coffee liqueur in each cup. Add one-half ounce
Irish Whiskey to each cup. Pour in steaming freshly-brewed hot
coffee and stir. Gently spoon two heaping tablespoonfuls of whipped
cream on top of each. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Shrimply Pea Salad
Categories: Salads
Yield: 6 Servings
1 lb Shrimp, cooked
2 cn Peas
1 c Sour Cream
1/2 c Mayonnaise
1 tb Lemon Juice
2 tb Green Onion, chopped
1/2 ts Salt
1/2 ts Dill Weed
4 Hard Boiled Eggs, chopped
1/4 c Sweet Pickles, chopped
1 c Celery, sliced
6 Lettuce Leaves
Mix all together; serve on lettuce leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mandarin Chicken
Categories: Main Dish, Chicken
Yield: 4 Servings
4 Chicken Breasts, boned skinned
6 tb Butter
3 c Sliced Mushrooms
4 ts All-Purpose Flour
1 1/3 c Water
1/2 c Orange Juice Concentrate
4 pk Instant Chicken Broth
22 oz Canned Mandarin Orange Sections
1 c Thinly Sliced Green Onions
Cooked Noodles
In large skillet, brown chicken in butter and set aside. In same
skillet, cook mushrooms over high heat until liquid evaporates, about
1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir
fry quickly to combine. Gradually stir in water. Add orange juice
and instant broth mix. Heat to boiling, stirring constantly. Reduce
heat, add chicken and simmer about 3 minutes. Add orange sections and
sprinkle with green onions. Serve over noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stir-Fried Bok Choy
Categories: Side Dish, Vegetables
Yield: 4 Servings
3 tb Peanut Oil
1 ts Salt
4 Garlic Cloves, crushed
1 1/2 lb Bok Choy, in 1" pieces
Heat the wok over a high flame for 1 minute. Add the oil, and when
the oil is very hot, add the salt, garlic and bok choy. Use enough
oil to coat the vegetables thinly but thoroughly. Cook until wilted
but not soggy.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cream Puffs
Categories: Desserts
Yield: 8 Servings
1/2 c Butter
1 c Water
1/8 ts Salt
1 c Flour
4 Eggs
1/2 pt Sweetened Whipped Cream
4 oz Unsweetened Chocolate
6 tb Butter
4 tb Corn Syrup
In saucepan, mix 1/2 cup butter, water and salt; bring to boil. Add
flour all at once, stirring vigorously. Cook, stir until mix forms
ball that doesn't separate. Remove from heat. Cool 10 minutes. Add
eggs, one at a time, beating with wood spoon after each egg until
smooth. Drop by teaspoon-sized balls onto greased baking sheet. Bake
at 400F degrees, 30 to 40 minutes, or until golden. Remove from oven.
Split each cream puff for steam to escape; remove soft dough from
inside. Cool on wire rack. Fill each cream puff with cream. Place
on serving plate. Melt chocolate, 6 tablespoons butter and corn
syrup over low heat. Pour over cream puffs; serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Quesadillas
Categories: Appetizers
Yield: 32 Wedges
Olive Oil, for frying
2 c Grated Jack Cheese
1 md Tomato, sliced
1 sm Red Chile, chopped
1 sm Jalapeno, chopped
1/2 c Chopped Fresh Cilantro
8 lg Flour Tortillas
Sour Cream
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
sour cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Avocado Soup
Categories: Soups, Vegetables
Yield: 4 Servings
2 Large Avocados
2 c Chicken Broth
Salt, to taste
Pepper, to taste
2 c Whipping Cream
2 tb Cognac
2 tb Sherry
Peel avocados and dice pulp. Puree pulp in blender container with
chicken broth. Season to taste with salt and pepper. Gradually stir
in whipping cream. Chill. Add cognac and sherry just before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fish Tacos
Categories: Fish, Mexican
Yield: 6 Servings
1 c Flour
1/2 ts Garlic Powder
1 c Beer
12 Cod Fillets
1/2 c Mayonnaise
1/2 c Yogurt
1 Clove Garlic, minced
6 Tomatoes, diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped
2 Jalapenos, chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil, for deep frying
12 Thick Corn Tortillas
1 Head Cabbage, shredded
1 Lime, cut into wedges
Mix flour with garlic powder. Stir the flour mixture into the beer
and mix until well blended.
Wash fish by dipping in cold, lightly salted water. Be sure fish is
completely dry before dipping into batter.
Combine mayonnaise and yogurt to make a white sauce; set aside.
Combine garlic, tomatoes, onion, cilantro, jalapenos, salt and pepper
to make salsa; set aside.
Put the vegetable oil into a deep skillet and bring to 375F degrees.
Place fish in a single layer, do not let pieces touch each other. Cook
fish until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal until they
are soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce,
salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla
over to serve.
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--------- Recipe via Meal-Master (tm) v8.06
Title:
Spanish Rice
Categories: Side Dish, Rice
Yield: 4 Servings
1 Chopped Onion
1 Chopped Green Pepper
2 tb Vegetable Oil
1 c Uncooked White Rice
1/2 c Canned Tomatoes
1/4 ts Ground Turmeric
1 ts Ground Cumin
1 3/4 c Water
Saute onion and green pepper in oil until tender. Add remaining
ingredients to onion mixture. Bring to a boil. Reduce heat and
simmer until rice is done, about 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Flan
Categories: Desserts
Yield: 6 Servings
1 c Sugar
2 c Milk
1 pn Salt
1 Cinnamon Stick
1 lg Egg
6 lg Egg Yolks
1 ts Vanilla Extract
1 ea
In a small, heavy saucepan over medium heat, cook 1/2 cup of the
sugar, stirring after it starts to bubble, until it caramelizes, 6
to 8 minutes. Pour it into a 2-quart ovenproof mold, swirl to coat
the bottom, and set aside. Preheat the oven to 350F degrees.
In a heavy saucepan over low heat, simmer the milk, salt, the
remaining sugar, and the cinnamon until the sugar dissolves.
Remove from heat and let cool to room temperature.
In a bowl, mix the whole egg and egg yolks until lemon-colored.
Slowly pour the egg mixture into the cooled milk, stir, add the
vanilla, and mix well.
Pour the mixture into the caramelized pan, set it into a larger
pan on the middle oven rack, and pour lukewarm water into the outer
pan, reaching two thirds of the way up the side of the custard.
Bake 1 hour, uncovered, and insert a cake tester in the center to
see if it is set. If not set, cook the custard, uncovered, another
15 minutes. Remove from the oven and the water bath, let cool to room
temperature, cover, and refrigerate 2 to 3 hours.
To serve, run a knife around the inside edges of the pan, invert the
custard onto a serving plate, and spoon the caramel over it.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Blue Cheese & Bacon Puffs
Categories: Appetizers
Yield: 72 Puffs
1 1/2 c Water
1/2 c Butter
1 1/2 c All-Purpose Flour
1/2 ts Salt
1/4 ts Ground Black Pepper
1/4 ts Ground Red Pepper
6 lg Eggs
8 oz Crumbled Blue Cheese
8 sl Bacon, cooked and crumbled
1/2 c Finely Chopped Green Onions
Combine 1 1/2 cups water and butter in a heavy saucepan; bring to a
boil. Add flour, salt, and peppers; cook, beating with a wooden spoon
until mixture leaves sides of pan and forms a smooth ball. Remove
from heat; cool 4 to 5 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in cheese, bacon, and green onions.
Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased
baking sheets. Bake 400F degrees for 20 to 25 minutes or until golden
brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Strawberry Spinach Salad
Categories: Salads, Fruits
Yield: 6 Servings
1/2 c Raspberry Vinegar
1/2 c Vegetable Oil
1 c Water
3 Shallots; finely chopped
Black Pepper, to taste
2 pt Fresh Strawberries, sliced
1 lb Fresh Spinach, trimmed
Make a salad dressing by combining vinegar, oil and water. Add
chopped shallots and pepper to taste. Arrange sliced strawberries
on the spinach and drizzle with the dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Stroganoff
Categories: Main Dish, Meats
Yield: 6 Servings
1 1/2 lb Beef Sirloin, in 2" strips
1/2 ts Salt
1/4 ts Pepper
1 Onion, sliced
4 tb Butter
2 tb Flour
1 c Beef Stock
1 ts Dijon Mustard
1/4 c Sour Cream, room temperature
Hot Cooked Noodles
Spread beef strips on a baking sheet, sprinkle with salt and pepper,
top with onion slices and let stand at room temperature for 2 hours.
Melt 2 tablespoons butter in a skillet and stir in flour. Mix in
stock and heat, stirring until thickened. Blend in mustard and remove
from heat. In another skillet, melt remaining butter, add beef and
onion and saute until browned. Add the beef and the onion to the
sauce and simmer 15 minutes. Remove from heat and stir in sour cream.
Serve over noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Zucchini Potato Pancakes
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 md Potatoes, peeled & grated
3 md Zucchini, grated
2 Shallots, Minced
1 ts Salt
1/4 ts Black Pepper
2 lg Eggs, lightly beaten
2 tb Flour
1/4 c Beer
Vegetable Oil
Squeeze excess liquid from potatoes, zucchini, and shallots by
pressing in a colander. Mix the vegetables with the remaining
ingredients except oil. Heat about 1/8 inch oil in a heavy pan
over medium heat, for about 1 minute. Put batter in hot oil by the
tablespoon, and carefully flatten each to form a pancake. Cook
until golden (about 4 minutes), then turn and cook for 1 more
minute; transfer to a paper towel.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pineapple Bread Pudding
Categories: Desserts
Yield: 6 Servings
1/2 c Butter, softened
1 c Sugar
1/2 ts Ground Cinnamon
4 Eggs
1 cn Crushed Pineapple
2 c 1/2-inch Bread Cubes
1/4 c Chopped Pecans
Heat oven to 325F degrees. Beat butter, sugar and cinnamon in a
large mixer bowl on medium speed, scraping bowl constantly, 1
minute. Add eggs; beat on high speed, scraping bowl occasionally,
until mixture is light and fluffy, about 2 minutes. Fold in
pineapple, bread cubes, and pecans. Pour into buttered 1 1/2
quart casserole. Bake until knife inserted in center comes
out clean, 40 to 45 minutes.
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