---------- Recipe via Meal-Master (tm) v8.06
Title:
Creamy Irish Coffee
Categories: Beverages, Irish
Yield: 6 Servings
4 c Strong Fresh Coffee
1/4 c Sugar
1/2 c Irish Whiskey
1 c Whipping Cream
2 tb Sugar
2 tb Irish Whiskey
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of
sugar. Add 1/2 cup Irish Whiskey and heat thoroughly, but do not
boil.
Meanwhile, whip 1 cup whipping cream until light. Beat in 2
tablespoons of sugar and tablespoons of Irish whiskey.
Pour coffee into mugs and spoon flavored cream on top.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Leek Soup
Categories: Soups, Irish
Yield: 8 Servings
2 lb Potatoes, cut in 1/2" cubes
1 sm Leek, chopped & separated
4 c Chicken Stock
2 tb Cornstarch
1/2 ts White Pepper
1 ts Salt
1 c Heavy Cream
2 c Milk
Shredded Cheddar, for garnish
Crumbled Bacon, for garnish
In a stock pot, simmer about half the potatoes and the white portion
of the leeks in enough chicken stock to cover until tender, about 30
minutes.
In another pot cook remaining potatoes in the remaining chicken stock
until tender. Puree the potatoes and leeks from the first pot in a
food processor or blender. Return to pot over medium heat. Dissolve
cornstarch, pepper, and salt in a little of the cream and stir into
the pot. When mixture begins to thicken, gradually stir in remaining
cream, the milk and the contents of the second pot. Serve hot, topped
with a generous portion of cheddar cheese, bacon and chopped green
portion of leek.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef & Stout Casserole
Categories: Main Dish, Meats, Irish
Yield: 4 Servings
1 1/2 lb Beef, cut in cubes
6 oz Lean Bacon, cubed
2 tb Vegetable Oil
1 tb Butter
2 tb Flour
1 Bottle Of Stout
1 lb Shallots, peeled
3 Carrots, in 1" pieces
Salt, to taste
Pepper, to taste
1/2 ts Dried Basil
3 Cloves Garlic, crushed
1 tb Sugar
1 tb Cider Vinegar
Saute the beef and bacon in oil. Drain off the excess liquid.
Remove the meat and set aside. Add the butter to the pan, and
melt. Stir in the flour to make a roux. Gradually stir in the
stout.
Place the meat, shallots and carrots in a casserole dish and
season with the salt, pepper, basil and garlic. Sprinkle the
sugar on top, and pour in the stout sauce. Cover and place
in the oven. Cook for 3 hours at 300F degrees, checking
occasionally. If the casserole seems to be too dry you can add
more stout. Remove from the oven and mix in the vinegar.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Colcannon (Baked Mashed Potatoes)
Categories: Side Dish, Vegetables, Irish
Yield: 6 Servings
6 Russet Potatoes
2 lb Cabbage, diced
1/2 c Butter, cut into bits
2 tb Minced Fresh Chives
1/2 c Milk
1 1/2 c Grated Sharp Cheddar
Peel the potatoes, cut them into 1-inch dice, and in a large saucepan
combine them with enough cold salted water to cover them by 1 inch.
Bring the water to a boil, simmer the potatoes for 15 minutes, or
until they are tender, drain. In another large saucepan combine the
cabbage with enough cold salted water to cover it by 1 inch and bring
to a boil. Simmer the cabbage for 10 to 12 minutes, or until it is
just tender, and drain. In a large bowl mash the potatoes and stir in
the butter, the chives, the milk, the cabbage, and salt and pepper to
taste. Transfer the mixture to a 2-quart baking dish, sprinkle the
Cheddar over it, and bake the dish in the middle of a preheated 350F
degree oven for 30 minutes, or until it is heated through and the
cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Irish Apple Fritters
Categories: Desserts, Irish
Yield: 4 Servings
2/3 c Flour
1/4 ts Salt
1 tb Melted Butter
2 Eggs, separated
1/2 c Water
2 Large Cooking Apples
1 Vegetable Oil, for frying
4 oz Sugar
1 Lemon Juice
Sift together flour and salt. Make a well in the center. Add the
cooled melted butter and some of the water and egg yolks. Work in the
flour and beat until smooth. Add remaining water. Leave to stand 30
minutes. Just before using, beat the egg whites until stiff but
not dry. Fold into batter mix.
Peel, core and slice apples (about 1/4 to 1/2 inch thick). Dip
into batter and deep fry in very hot oil (350F) until golden.
Drain and serve dredged with sugar and sprinkled with lemon juice.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Sesame Chicken Fingers
Categories: Poultry, Appetizers
Yield: 20 Pieces
2 tb Whole Grain Mustard
6 tb Honey
1/2 c Sesame Seeds
1/4 c Parmesan Cheese
1 lb Chicken Breast, skinned & boned
- sliced into 2-1/2" strips
2 tb Olive Oil
In a small bowl blend mustard and honey for sauce. Set aside.
In a shallow pan combine sesame seeds and Parmesan; roll chicken in
sesame mixture. Heat olive oil in ovenproof heavy-bottomed nonstick
skillet or saute pan until just below smoking point. Add chicken
strips and brown on both sides over medium heat; do not scorch. Place
chicken on cookie sheet and bake in preheated 425F degree oven 8-10
minutes or until cooked through. Serve with honey mustard sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Manhattan Clam Chowder
Categories: Soups
Yield: 10 Servings
24 Fresh Cherrystone Clams
4 c Water
1/4 lb Salt Pork, diced
2 Onions, finely chopped
1 1/2 c Chopped Celery
4 Potatoes, peeled and diced
3 c Tomato Juice
1 ts Salt
1/4 ts Freshly Ground Pepper
1/2 ts Thyme
Wash clams well and place in a pot with the water. Simmer until the
shells open. Discard any clams that do not open. Drain and reserve
3 cups of the broth. Saute the salt pork until it is crisp and light
brown. Add the onions and celery and saute until they are translucent
but not brown. Add the potatoes, reserved clam broth, tomato juice,
salt and pepper. Bring to a boil, cover, and simmer for about 15
minutes, until potatoes are barely tender. Meanwhile, remove the
clams from their shells and chop fine. Add the thyme and chopped
clams to the potatoes. Cover and cook for 5 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apricot Baked Ham
Categories: Main Dish
Yield: 12 Servings
1/2 Fully Cooked Ham With Bone
20 Whole Cloves
1/2 c Apricot Preserves
3 tb Dry Mustard
1/2 c Packed Light Brown Sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert
cloves in cuts. Combine preserves and mustard; spread over ham. Pat
brown sugar over apricot mixture. Place ham on a rack in a roasting
pan. Bake at 325F degrees for 20 minutes per pound or until ham is
heated through and thermometer reads 140 degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Scalloped Potatoes
Categories: Side Dish
Yield: 6 Servings
3 tb Butter
2 tb Flour
1 ts Salt
1/8 ts Pepper
1/8 ts Paprika
1 3/4 c Milk
1 ts Salt
1 1/2 c Onions, thinly sliced
4 1/2 c Potatoes, thinly sliced
1/2 c Water
2 tb Parsley, minced
Melt butter in a saucepan. Blend in the flour, 1 teaspoon salt,
pepper and paprika. Gradually add milk and cook on a medium heat
until thickened. Combine 1 teaspoon salt, onions, potatoes and water
in saucepan. Turn to a high heat until steaming, then to a lower heat
and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture
in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and
pour 1/3 of sauce over potatoes and onions. Repeat two more times.
Bake, uncovered, at 325F degrees for 45 to 60 minutes, or until
tender and brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Banana Split
Categories: Desserts
Yield: 2 Servings
2 oz Semisweet Chocolate
1/4 c Light Corn Syrup
1/4 c Sweetened Condensed Milk
1/4 ts Vanilla
Ice Cream
2 tb Unsalted Roasted Peanuts
2 Small Bananas, quartered
Place chocolate in a 2-cup measure. Microwave, uncovered, on 100%
power for 2 to 3 minutes or until melted, stirring once. Stir in corn
syrup, and sweetened condensed milk. Microwave, uncovered, on 100%
power for 45 seconds to 1 minute or until heated through. Stir in
vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged
quartered bananas around ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Won Tons
Categories: Appetizers
Yield: 60 Wontons
1/2 lb Fresh Prawns
4 Dried Mushrooms, soak 2 hrs.
1/2 lb Fresh Ground Pork
8 Water chestnuts, minced
2 Green Onions, minced
2 sm 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, one of the
beaten eggs and all of the seasonings.
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 remaining beaten egg onto 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.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Zucchini Soup
Categories: Soups
Yield: 4 Servings
1 lb Small Zucchini, sliced
1 tb Butter
2 tb Onion, finely chopped
1 Clove Garlic, crushed
2 tb Water
1/2 ts Curry Powder
1/2 ts Salt
1/2 c Milk
1 3/4 c Chicken Broth
Set aside a few slices of zucchini for garnish. Heat the butter in a
heavy, deep skillet. Add onion, garlic, remaining zucchini, and water.
Cover and simmer gently for 10 minutes; stir with a wooden spoon
while cooking. Remove from heat; add all remaining ingredients and mix
well. Turn into blender of food processor fitted with steel blade and
blend for 30 seconds. Serve hot or well chilled. Garnish each bowl
with thin slices of zucchini.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pollo Asada
Categories: Main Dish
Yield: 4 Servings
1 c White Wine Vinegar
1 c Olive Oil
1/2 c White Wine
Oregano, to taste
Thyme, to taste
Salt, to taste
10 ml Garlic, minced
1 1/2 ts Hot Sauce
2 While Chickens, halved
Mix all ingredients and marinate chicken several hours in
refrigerator. Grill chickens slowly until done.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Four Cheese Macaroni
Categories: Side Dish, Pasta
Yield: 6 Servings
4 c Uncooked Elbow Macaroni
1/4 c Butter
1/4 c All-Purpose Flour
2 1/2 c Milk
1 c Shredded Provolone Cheese
1 c Shredded Cheddar Cheese
1 ts Dry Mustard
1 ts Salt
1 ds Ground Pepper
1 c Mozzarella Cheese, diced
1/2 c Parmesan Cheese
1 ts Paprika
Cook macaroni according to package directions until al dente. Drain.
Preheat oven to 350F degrees. Butter a two quart casserole dish. Melt
butter in a saucepan; stir in flour. Slowly whisk in milk and bring
to a boil; cook stirring until sauce thickens. Add provolone cheese,
cheddar cheese, mustard, salt and pepper. Stir until cheeses melt.
Combine sauce and cooked macaroni. Stir in Mozzarella cheese. Turn
into buttered casserole. Top with Parmesan cheese and sprinkle with
paprika.
Bake 30 to 40 minutes or until bubbly and top is browned. Cut into
serving sections.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Tiramisu
Categories: Desserts, Cakes
Yield: 6 Servings
1 Sponge Cake, 3" tall
3 oz Strong Black Coffee
3 oz Amaretto
1 1/2 lb Mascarpone, room temp
1 1/2 c Powdered Sugar
Unsweetened Cocoa Powder
Cut across middle of sponge cake forming two layers, each about 1 1/2
inches high. Blend coffee and Amaretto. Sprinkle enough of mixture over
bottom half of cake to flavor it strongly. Don't moisten cake too
much or it may collapse on serving. Beat room-temperature cheese and
1 cup sugar until sugar is completely dissolved and cheese is light
and spreadable. Test for sweetness during beating, adding more sugar
if needed. Spread cut surface of bottom layer with half of the cheese
mixture. Replace second layer and top this with remaining cheese
mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake
for at least 2 hours before cutting and serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chili Con Queso
Categories: Appetizers
Yield: 6 Servings
1 tb Butter
1 pn Cumin
4 oz Chopped Green Chilies
1/2 c Chopped Onion
1 ts Minced Garlic
1/4 ts Pepper
1 c Canned Chopped Tomatoes
1/2 lb Shredded Jack Cheese
3 oz Cream Cheese
1 tb Chopped Cilantro
Tortilla Chips
Microwave butter on high for 30 seconds. Add the next 5 ingredients,
cover with plastic wrap (leaving vent) and microwave on high for 2
minutes. Add tomatoes and cook 2 minutes. Add cheeses and cook 1
minute. Stir and cook 1 minute. Stir in cilantro. Serve with
tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cactus Salad
Categories: Salads
Yield: 6 Servings
15 oz Jar Nopalitos, diced
4 Green Onions, minced
3/4 lb Roma Tomatoes, finely chopped
1/4 c Lime Juice
2 tb Fresh Cilantro, minced
Salt, to taste
In a bowl, combine nopalitos, onions, tomatoes, lime juice, and
cilantro. Mix and season to taste with salt. Serve, or cover and
chill up to 2 days.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Red Snapper Veracruz
Categories: Main Dish, Seafood
Yield: 4 Servings
2 tb Butter, divided
1 Medium Onion, sliced
2 Cloves Garlic, minced
1 Red Bell Pepper, julienned
1 Green Bell Pepper, julienned
2 Jalapeno Peppers, minced
6 lg Roma Tomatoes, chopped
1/4 c Black Olives, sliced
1 tb Capers, drained
1 Bay Leaf
1/2 c Dry White Wine
1/2 ts Granulated Sugar
1 pn Cinnamon
1/4 c All-Purpose Flour
1 pn Salt
1 pn Pepper
1 1/4 lb Red Snapper Fillets, boned
In a large skillet, heat 1 tablespoon of the butter. Add onion and
garlic. Cook until onions are clear but not brown. Add all peppers
and the tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf
and wine. Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2
minutes. Remove from heat. Set aside.
Mix flour, salt and pepper. Lightly coat fillets on both sides. In a
large skillet, heat remaining 1 tablespoon butter over medium high heat.
Cook fillets about 3 minutes per side. Place fillets in an ovenproof
dish. Pour sauce over fish. Bake at 325F degrees for 10 to 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Roast Potatoes
Categories: Side Dish, Vegetables
Yield: 8 Servings
4 lb Potatoes, peeled
1 c Water
1/2 c Lemon Juice
1/3 c Olive Oil
3 Garlic Cloves, minced
2 ts Salt
2 ts Dried Oregano
1 ts Pepper
Cut potatoes lengthwise into thick wedges; place in 13"x9" baking
dish. Whisk together water, lemon juice, oil, garlic, salt, oregano
and pepper; pour over potatoes, turning to coat evenly. Bake in a
325F degree oven, turning occasionally to keep potatoes well
moistened, for about 2 hours or till potatoes are very tender and
moist and most of the liquid has evaporated.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Bread Pudding
Categories: Desserts
Yield: 6 Servings
3 oz Unsweetened Chocolate
- Cut into small pieces
2 c Half-And-Half
2 c Soft White Bread Cubes
2 lg Eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy Cream, whipped
Heat the chocolate and half-and-half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the bread and
let stand for one hour. Preheat oven to 350F degrees. Beat the eggs
until frothy, blend in sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Bloomin' Onion
Categories: Appetizers
Yield: 4 Servings
2 c Mayonnaise
2 c Sour Cream
1/2 c Chili Sauce
1/2 ts Cayenne Pepper
1/3 c Cornstarch
1 1/2 c Flour
2 ts Garlic, minced
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic Powder
1/2 ts Pepper
Combine mayonnaise, sour cream, chili sauce and cayenne and mix
well. Set aside.
Mix cornstarch, 1 1/2 cups flour, garlic, 2 teaspoons paprika,
salt and 1 teaspoon pepper until well blended. Add beer, mix well.
Cut 3/4" off top of onion and peel. Cut onion into 12 to 16 vertical
wedges but do not cut through bottom end. Remove 1" of petals from
center of onion.
Combine 2 cups flour, 4 teaspoons paprika, garlic powder, 1/2
teaspoon pepper and cayenne and mix well. Dip onion in this seasoned
flour and remove excess. Separate petals to coat thoroughly with batter.
Dip into batter. Gently place in fryer basket and fry at 375-400F
degrees 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer.
Drain on paper towels.
Place onion upright in shallow bowl and remove center core with
circular cutter or apple corer. Serve hot with chili sauce.
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----------- Recipe via Meal-Master (tm) v8.06
Title:
Gazpacho
Categories: Soups
Yield: 6 Servings
4 c Tomato Juice
1/2 c Finely Minced Onion
1 md Clove Garlic, minced
1 md Bell Pepper, minced
1 ts Honey
1 md Cucumber, minced
2 Scallions, minced
Juice Of 1/2 Lemon
Juice Of 1 Lime
1 ts Tarragon
1 ts Basil
1/2 ts Cumin
1/4 c Freshly Minced Parsley
2 tb Olive Oil
2 c Freshly Diced Tomatoes
Salt, to taste
Black Pepper, to taste
Cayenne, to taste
Combine all ingredients. Chill until very cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
London Broil
Categories: Main Dish, Meats
Yield: 6 Servings
2 lb Flank Steak
1 Garlic Clove, sliced
1 c Vegetable Oil
1/2 c Vinegar
1 ts Salt
1/4 ts Pepper
2 ts Dry Mustard
2 ts Worcestershire Sauce
1 ds Cayenne
1 dr Tabasco Sauce
Remove excess fat from steak then score on both sides. Place all the
ingredients in a shallow pan. Place steak in pan, then turn over.
Marinate at least 3 hours or overnight, turning several times.
Place steak in broiler 3 inches from heat. Broil each side 4 minutes.
Slice thin across grain diagonally.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Beans With Mushrooms
Categories: Side Dish
Yield: 6 Servings
2 lb Fresh Green Beans, 1"pieces
3 c Salted Boiling Water
1 ts Sugar
1/2 c Mushrooms, sliced
1/2 c Butter, melted
Place beans in saucepan containing boiling salted water. Add sugar.
Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add all to green beans. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Strudel
Categories: Desserts
Yield: 6 Servings
6 c Tart Apples, sliced
3/4 c Raisins
1 tb Grated Lemon Rind
3/4 c Sugar
2 ts Cinnamon
3/4 c Ground Almonds
8 oz Fillo Leaves, thawed
1 3/4 c Butter, melted
1 c Bread Crumbs, finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush with melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 cup of butter.
Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the
filling in a 3-inch strip along the narrow end of the fillo, leaving a
2-inch border. Lift towel, using it to roll leaves over apples, jelly
roll fashion. Brush top of the strudel with butter and sprinkle with
2 tablespoons bread crumbs. Repeat the entire procedure for the second
strudel. Bake the strudels at 400F degrees for 20-25 minutes, until browned.
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