---------- Recipe via Meal-Master (tm) v8.06
Title:
Crab Rangoon
Categories: Appetizers
Yield: 12 Servings
8 oz Cream Cheese
6 oz Canned Crab Meat,
-drained and flaked
2 Green Onions, minced
1 Clove Garlic, minced
2 ts Worcestershire Sauce
1/2 ts Soy Sauce
48 Won Ton Skins
Vegetable Cooking Spray
In medium bowl, combine all ingredients except won ton skins and
cooking spray; mix until well blended. Place 1 teaspoon of the
filling in center of each won ton skin. Moisten edges with water;
fold in half to form triangle, pressing edges to seal. Pull bottom
corners down and overlap slightly; moisten one corner and press to
seal. Lightly spray baking sheet with vegetable coating. Arrange
rangoon on sheet and lightly spray to coat. Bake in 425 degree oven
for 12-15 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Asian Noodle Salad
Categories: Salads
Yield: 6 Servings
1 lb Dried Soba Noodles
1/4 c Sesame Oil
1/4 c Soy Sauce
2 tb Sugar
1 1/2 tb Balsamic Vinegar
2 ts Salt
1 c Chopped Fresh Cilantro
8 Green Onions, thinly sliced
2 tb Minced Jalapeno
1 1/2 c Dry-Roasted Peanuts,
-coarsely chopped
2 tb Sesame Seeds
Cook noodles in large pot of rapidly boiling salted water until just
tender but still firm to bite; stirring occasionally. Drain. Rinse
noodles with cold water until cool. Drain well. Transfer to a large
bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small
bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh
cilantro, green onions and jalapeno and mix well. Sprinkle chopped
peanuts and sesame seeds over salad and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Peppers
Categories: Main Dish
Yield: 6 Servings
6 md Bell Peppers
1 lb Lean Ground Pork
1/2 c Onion, chopped
1 Garlic Clove, minced
2 ts Salt
2 ts Paprika
1/4 ts Black Pepper
1 1/2 c Rice, cooked
1 Egg, beaten
6 oz Tomato Paste
1 1/2 c Water
1/2 c Shredded Jack Cheese
Cut off top of each bell pepper; remove seeds. Cook peppers in
boiling salted water to cover 5 minutes; drain.
Combine pork, onion, and garlic in a skillet; cook unitl pork is
browned. Drain and cool. Add salt, paprika, black pepper, rice and
egg to pork mixture; mix well.
Combine tomato paste and water; add 1 cup to pork mixture, and place
in a shallow baking dish. Spoon remaining tomato mixture over
peppers and sprinkle with cheese. Bake at 375F degrees for 25 to
30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Carrots & Onions In Cream
Categories: Vegetables
Yield: 4 Servings
1 lb Baby Carrots
1 lb Small White Onions
5 oz Cream
1 pn Nutmeg
Salt, to taste
Pepper, to taste
Wash and trim carrots. Peel onions. Place in pot with 1/2 inch of
boiling salted water. Cover and simmer gently for 10 minutes. Remove
lid and boil rapidly, shaking pot to prevent burning, until water is
absorbed. Stir in cream and nutmeg and season with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fig Bars
Categories: Cookies, Desserts
Yield: 8 Servings
1/2 c Butter, softened
1 c Packed Brown Sugar
3 lg Eggs
1 ts Grated Lemon Peel
1 ts Vanilla
1 c Flour
1 ts Baking Powder
1/2 ts Salt
1 1/2 c Dried Figs, finely chopped
Cream butter and sugar. Add eggs, peel and vanilla; beat well. Stir
together flour, baking powder, and salt; blend into creamed mixture.
Stir in figs. Pour into greased 13 X 9 X 2-inch baking pan. Bake at
350F degrees for 25 minutes. Cool; cut into bars.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chai Tea
Categories: Beverages
Yield: 1 Serving
1 Cinnamon Stick
3 Cardamom Pods
2 Black Peppercorns
2 Cloves
1/2 ts Ground Ginger
1 c Water
1 ts Sugar
1 ts Darjeeling Tea Leaves
1/4 c Milk
Grind cinnamon stick, cardamom pods, black peppercorns, and cloves to a
powder. Stir in ground ginger.
Combine water, sugar, tea and 1/4 teaspoon cinnamon mix in a pan and
bring to a boil. Simmer for one minute. Add milk, bring to a boil
and simmer for 3-5 minutes. Strain into a mug or teapot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Tabouleh Salad
Categories: Salads, Grains
Yield: 6 Servings
3/4 c Fine Bulgur
2 c Cold Water
2 c Chopped Parsley
1/2 c Finely Chopped Green Onions
1/4 c Finely Chopped Mint
1/4 c Olive Oil
2 tb Lemon Juice
1 1/2 ts Salt
1/2 ts Freshly Ground Black Pepper
2 Firm Ripe Tomatoes
Crisp Lettuce Leaves
1/4 c Lemon Juice
1/2 ts Salt
Place Bulgur in a bowl and cover with the cold water. Leave to soak
for 30 minutes. Drain through a fine sieve, pressing with back of a
spoon to extract moisture. Spread onto a cloth and leave to dry
further.
Meanwhile, prepare parsley. Wash well, shake off excess moisture and
remove thick stalks. Wrap in a tea towel and place in refrigerator to
crisp and dry.
Put bulgur into a mixing bowl and add green onions. Squeeze mixture
with hand so that bulgur absorbs onion flavor. Chop parsley fairly
coarse, measure and add to bulgur with mint. Beat olive oil with
lemon juice and stir in salt and pepper. Add to salad and toss well.
Peel and seed tomatoes and cut into dice. Gently stir into salad.
Cover and chill for at least 1 hour before serving. Serve in salad
bowl lined with crisp lettuce leaves.
Combine lemon juice and salt mixture in a bowl. Pass lemon mixture
at the table so each person may add according to their own taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Marsala
Categories: Main Dish, Chicken
Yield: 4 Servings
4 tb Butter
4 Chicken Breast Halves
4 Shallots, finely chopped
1/2 lb Mushrooms, sliced
1/4 c Dry Marsala
1/2 c Heavy Cream
1 ts Lemon Juice
Salt, to taste
Pepper, to taste
Skin and bone the chicken breast halves 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 tablespoons 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, 3-5
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.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Buttermilk Mashed Potatoes
Categories: Side Dish
Yield: 8 Servings
3 lb Potatoes
1 1/2 c Buttermilk
1 ts Salt
1/2 ts Black Pepper
1/4 c Butter
Peel the potatoes and cut into cubes 1/2" square. Place into a 4
quart saucepan with enough water to cover and bring to a boil. Lower
heat and simmer for about 15 minutes or until potatoes are tender.
Drain water from potatoes and and place them in a large bowl. Add
buttermilk, salt, pepper and butter. Beat with an electric mixer on
medium speed until smooth and creamy.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
La Tarte Tatin
Categories: Desserts
Yield: 4 Servings
1/2 lb Puff Pastry
1 c Sugar
1/4 c Water
5 lb Apples, peeled, cored, quartered
2 tb Lemon juice
1/2 ts Cinnamon
1/4 c Unsalted Butter, melted
Sugar
Preheat oven to 300F degrees. Roll puff pastry 1/8 inch thick. Cut
into a circle 1 inch larger than diameter of 1-quart souffle dish.
Transfer to baking sheet, prick with fork and bake 30 minutes. If not
quite browned, increase heat to 350F degrees. Combine 1/2 cup sugar with
water in an 8-inch skillet and cook, swirling pan frequently, until
caramelized. Pour into 1-quart souffle dish.
Toss apple quarters with lemon juice. Begin adding apples to dish,
arranging vertically (fill dish as compactly as possible since fruit
will shrink during baking). Lay remaining apples (or as many as
possible) on top.
Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter
evenly over top. Cover with foil, making several slits to allow
steam to escape. Lay piece of foil on lower oven rack to catch any
juices that might overflow. Bake, basting frequently, until apples
are tender, about 1-1/2 hours. Remove from oven and cool 15 minute.
Carefully pour off juices into 8-inch skillet and boil over
medium-high heat until reduced and caramelized.
Run knife around inside of souffle dish to loosen apples. Set pastry
over fruit. Place serving plate on top and invert. Pour caramelized
juices over top. Heat heavy skillet until quite hot. Dust tarte with
sugar and hold bottom of hot skillet over top of tarte to sear sugar,
or place under broiler. Repeat 3 more times. Serve warm or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Prosciutto-Wrapped Asparagus
Categories: Appetizers
Yield: 4 Servings
20 Stalks Of Asparagus
4 Thin Slices Of Prosciutto
4 Pats Unsalted Butter
Freshly Ground Pepper
1/2 c Grated Reggiano Parmesan
1 Lemon, quartered
Cut off tough ends of asparagus; cover asparagus with water in a
skillet; bring to a boil and cook until tender but still firm (3-4
minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks
each; wrap prosciutto slice around center of bundle. Place the 4
bundles into oven-proof dish; dot with butter; season with pepper,
and sprinkle with parmesan cheese. Place in the oven to brown the
cheese (4-5 minutes). Serve with lemon wedge.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pasta Fagioli
Categories: Soups
Yield: 4 Servings
1 Carrot, chopped
1 Onion, chopped
1 Rib Celery, chopped
4 Strips Bacon, chopped
1 Clove Garlic, chopped
1 tb Olive Oil
28 oz Can Tomatoes, chopped
1 1/2 c Water
1 cn Chicken Broth
2 tb Parsley, chopped
1 cn White Beans
1/2 c Ditalini Pasta, cooked
In a large pot saute carrot, onion, celery, bacon and garlic
lightly in olive oil. Add tomatoes, water and broth. Simmer for 1/2
hour. Add parsley, beans and pasta. Heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pork Cutlets
Categories: Main Dish, Meats
Yield: 4 Servings
1 1/4 lb Pork Tenderloin, sliced
1 ts Sweet Paprika
2 tb Butter
1/4 c Onion, chopped fine
1/2 c Dry White Wine
1/2 c Chicken Broth
1/2 c Sour Cream
Parsley, chopped
Place the meat on a flat surface and pound with a mallet to flatten
without breaking the meat.
Hold a small sieve over the meat and add the paprika. Tap the sieve,
moving it over the meat so that the slices are evenly coated with
paprika.
Heat the butter in a skillet large enough to hold the meat in one layer.
Add the meat and cook over high heat to brown on one side, about 3 minutes.
Turn and brown on the other side, about 3-4 minutes.
Transfer the slices to a warmed platter and keep hot. Pour off the fat
from the skillet. To the skillet add the onion. Cook briefly, stirring,
until wilted. Add the wine to dissolve the brown particles that cling
to the bottom of the skillet. Add the chicken broth and simmer about 5
minutes.
Remove the sauce from the heat and stir in the sour cream. Put the sauce
through a fine sieve and reheat it briefly before serving. Sprinkle with
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baking Powder Biscuits
Categories: Breads
Yield: 12 Biscuits
1/2 c Shortening
2 c All-Purpose Flour
1 tb Sugar
3 ts Baking Powder
1 ts Salt
3/4 c Milk
Heat oven to 450F degrees. Cut shortening into flour, sugar, baking powder
and salt with pastry blender until mixture resemble fine crumbs. Stir
in milk until dough leaves side of bowl (dough will be soft and
sticky).
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll
or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides,
touching' for soft sides. Bake until golden brown, 10 to 12 minutes.
Immediately remove from cookie sheet.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Peach Crisp
Categories: Desserts
Yield: 6 Servings
6 c Peeled, Sliced Fresh Peaches
1 c Sifted All-Purpose Flour
1 c Sugar
1/2 ts Ground Cinnamon
1/4 ts Salt
1/2 c Butter, softened
Sweetened Whipped Cream
Place peaches in a lightly-greased 8-inch square baking dish; set
aside. Combine flour, sugar, cinnamon, and salt in a medium mixing
bowl; cut in butter with a pastry blender until mixture resembles
coarse meal. Sprinkle mixture evenly over peaches in prepared dish.
Bake at 375F degrees for 45 minutes or until golden brown. Spoon into
individual serving bowls; serve warm with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Artichokes
Categories: Appetizers
Yield: 6 Servings
6 md Artichokes
1 Lemon
6 tb Minced Fresh Rosemary
1 Dried Red Chile, minced
Olive Oil
6 tb Minced Fresh Sage
Salt, to taste
Pepper, to taste
Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water, adding a few drops of lemon juice to keep
them from discoloring. Cook for 20 minutes. Drain.
Using a small sharp knife, trim the stems to their tender cores and
cut the tops off the leaves. Spread the leaves and scoop and scrape
out the choke and any prickly inner leaves with a spoon.
To make the filling, mix the herbs, dried pepper, salt, pepper and a
little olive oil. Divide the mixture evenly and pack it in the
artichokes.
Stand them in a single layer in a baking pan filled to 1" height with
equal amounts of water and olive oil. Sprinkle olive oil liberally
over the tops. Bake at 350F degrees until tender, about 45 minutes.
Serve hot, at room temperature, or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mushroom Soup
Categories: Soups
Yield: 6 Servings
4 tb Unsalted Butter
2 md Onions, finely minced
1 3/4 lb Mushrooms, sliced
1 c Dry Sherry
1 ts Dried thyme
1 ts Salt
Freshly Ground Pepper
2 tb Flour
4 c Milk
1 c Whipping Cream
Melt butter in a 2-quart pot over medium heat on the stove. Add the
onions and cook covered, stirring occasionally, for 10 minutes or
until onions are soft. Add the mushrooms, replace the cover and
continue to cook another 10 minutes. Add the sherry, thyme, salt and
pepper. Sprinkle the onion/mushroom mixture with flour and cook,
stirring, about a minute. Add the milk and cream, cover and simmer 10
minutes more. Do not let the soup come to a rolling boil or the milk
will curdle. Serve the piping hot soup immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Baked Sole
Categories: Fish, Main Dish
Yield: 4 Servings
4 Sole Fillets
2 ts Butter, melted
2 ts Lemon Juice
2 tb All-Purpose Flour
2 ts Fresh Parsley, chopped
1/8 ts Pepper
1/8 ts Paprika
Rinse fillets thoroughly in cold water, pat dry with paper towels,
and set aside. Combine melted butter and lemon juice in a small
bowl. Combine flour, chopped parsley and pepper in a shallow
container. Dip fillets in the butter mixture and dredge in flour
mixture. Transfer fillets to a nonstick baking sheet, and drizzle any
remaining butter mixture over fish.
Sprinkle fillets with paprika. Bake at 375F degrees fir 15 to 20
minutes, or until fish is golden brown and flakes easily
when tested with a fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Vegetable Risotto
Categories: Side Dish, Rice
Yield: 4 Servings
4 Celery Sticks, sliced
1 Green Pepper, chopped
4 oz Carrots, sliced
2 lg Onions, chopped
2 tb Olive Oil
2 Garlic Cloves, crushed
8 oz Walnut Pieces
6 oz Long Grain Rice
Salt, to taste
Pepper, to taste
2 c Vegetable Stock
1 lb Tomatoes, peeled & quartered
4 oz Black Olives
4 oz Sweet Corn Kernels
4 oz Frozen Peas
4 tb Chopped Fresh Herbs
Heat oil in a wok and add the garlic and walnuts. Fry, stirring
frequently, until the nuts are slightly browned. Remove them with a
slotted spoon. Add the prepared vegetables and cook until slightly
softened. Stir in the rice and season to taste. Pour in the stock and
bring to a boil. Cover, reduce heat and simmer gently for 10 minutes.
Mix together the tomatoes and olives. Stir corn and peas into the
vegetable mixture in the wok. Place tomatoes and olives on top, do not
stir them in and replace the lid. Simmer for 5 minutes. All the stock
should be absorbed. Before serving, stir in olives & tomatoes, nuts and
herbs.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Macadamia Nut Fudge
Categories: Candies, Desserts
Yield: 32 Pieces
8 tb Unsalted Butter, cut up
1 c Semisweet Chocolate Chips
1 c Coarse Chopped Macadamia Nuts
1 oz Unsweetened Chocolate, chopped
1 ts Vanilla Extract
2 1/4 c Sugar
1 cn (5-oz.) Evaporated Milk
12 Large Marshmallows
Butter an 8-inch-square baking pan. Line the bottom of the pan with
foil. In a large bowl, combine the butter, chocolate chips, macadamia
nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer
to a medium saucepan. Add the sugar, evaporated milk, and
marshmallows. Bring to a boil over medium heat, stirring constantly
to prevent burning. Cook, stirring constantly, until the mixture
reaches 238 degrees. Pour the hot mixture into the bowl and let stand
for 30 minutes. Stir until the mixture begins to thicken, about 1
minute. Spread evenly in the prepared pan. Let stand until completely
cooled. Cover with foil and let stand overnight to allow the flavors
to mellow. Invert the fudge and remove the foil. Reinvert and cut
into squares. Store the fudge at room temperature in an airtight
container.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Barbecued Garlic
Categories: Appetizers, Garlic
Yield: 8 Servings
8 Heads Garlic
4 tb Butter
Springs of Fresh Rosemary
Take a thin slice off head of garlic exposing the cloves. Place
whole heads of garlic on a sheet of heavy-duty foil. Top with
butter and a few sprigs of fresh rosemary. Fold the foil over
the garlic and seal the package well. Cook over hot coals for
about 45 minutes, turning the package occasionally with tongs.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Dijon Potato Salad
Categories: Salads
Yield: 12 Servings
4 lb New Potatoes, scrubbed
2 Cloves Garlic, minced
1 ts Crushed Red Pepper Flakes
1/2 c Dijon-Style Mustard
1 c Mayonnaise
1/2 c Red Wine Vinegar
2 tb Extra-Virgin Olive Oil
1 c Green Onions, finely chopped
1 c Red Pepper, finely chopped
1 c Green Pepper, finely chopped
1 c Coarsely Chopped Parsley
1 tb Fresh Ground Black Pepper
1/2 ts Salt
Parsley Sprigs
Bell Pepper Slices
Heat a large pot of water to a boil and add potatoes. Reduce heat
to medium-high and cook, with lid ajar, until potatoes are tender,
about 20 minutes. Drain thoroughly and set aside to cool.
Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar
and oil in a bowl and mix well. Cut potatoes into small pieces and
place in a large bowl. Add mustard mixture and all remaining
ingredients, except the garnishes, and mix well. Cover tightly and
refrigerate for at least 8 hours, or overnight, before serving. If
the consistency is too thick, add 2 tablespoons of water. Serve
garnished with parsley and bell pepper slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Barbecued Beef Ribs
Categories: Beef, Barbecue
Yield: 8 Servings
8 lb Beef Ribs
1 c Chopped Onion
1 ts Minced Garlic
1/4 c Oil
2 ts Prepared Mustard
1 c Tomato Puree
2 c Sugar
2 tb Soy Sauce
1 c White Vinegar
2 Bay Leaves
1 ts Hot Pepper Sauce
2 ts Salt
Arrange beef ribs on rack in baking pan.
Saute onion and garlic in oil until golden. Add mustard, tomato
puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce
and salt and simmer about 15 minutes. Strain.
Brush barbecue sauce generously over beef ribs, covering them
thoroughly. Bake at 375-400F degrees 45 minutes, basting frequently
with sauce until beef ribs are tender and well done.
done.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Barbecue Baked Potatoes
Categories: Side Dish
Yield: 4 Servings
4 Baking Potatoes
1 Sweet Red Pepper
16 Sage Leaves
3 tb Olive Oil
2 Cloves Garlic, minced
1/2 ts Salt
1/2 ts Pepper
Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red
pepper into quartered; slice crosswise into strips. Insert 1 red
pepper strip into each slit of potato. Insert sage leaf into every
third slit.
Stir together oil, garlic, salt and pepper; brush over potatoes and
red pepper to coat evenly. Wrap each in foil, sealing well.
Place on grill over medium heat; cover and cook, turning
occasionally, for 1 hour or until tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Amaretto Cheesecake
Categories: Desserts
Yield: 10 Servings
1/2 c Whole Almonds
1 lb Cream Cheese
3/4 c Sugar
3 Eggs
1 ts Vanilla Extract
2 tb Amaretto
3/4 c Sour Cream
Spread nuts in a baking pan and bake in a preheated 325F oven for 8
minutes or until lightly toasted. Let cool and finely chop. With an
electric mixer, beat cheese and sugar until smooth. Mix in eggs,
vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and
stir in remaining nuts. Pour batter into a greased 9-inch springform
pan. Sprinkle reserved nuts over the top. Bake in the middle of a
preheated 325F oven for 25 minutes or until just barely set. Turn
off the oven, leave the door ajar, and let cool in the oven for 1
hour longer. Chill. To serve, remove pan sides and cut into wedges.
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