---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Nachos
Categories: Appetizers
Yield: 2 Servings
2 Potatoes, thinly sliced
Salt, to taste
1/4 c Salsa
2 tb Chopped Green Chilies
2 tb Chopped Green Onion
2 tb Sliced Black Olives
2/3 c Shredded Cheddar Cheese
In a shallow baking dish, arrange the potato slices in a single layer.
Sprinkle lightly with salt and half of the salsa. Bake at 350F degrees
for 15 minutes, or until potatoes are tender. Sprinkle with remaining
salsa, the chilies, onions, olives and cheese. Cook an additional 10
minutes, or until cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Orange-Avocado Salad
Categories: Salads
Yield: 6 Servings
1/3 c Canola Oil
1 ts Grated Orange Peel
1/4 c Orange Juice
2 tb Lemon Juice
2 tb Sugar
1/2 ts Dry Mustard
1/4 ts Salt
3 Oranges, in wedges
2 Avocados, sliced
6 sl Red Onion, into rings
Salad Greens
Combine oil, orange peel, juices, sugar, dry mustard, and salt in
a shaker. Shake until mixed well. Set aside.
Arrange oranges, avocados and onion on salad greens on 6 salad plates.
Serve with orange dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Filet Mignon In Bordeaux Sauce
Categories: Main Dish
Yield: 4 Servings
1 1/4 lb Filet Mignon, cut 1" thick
Salt, to taste
Pepper, to taste
1 tb Vegetable Oil
2 tb Butter
1 tb Shallots, chopped fine
1/2 c Dry Red Wine
1/2 c Brown Sauce
Sprinkle the meat with salt and pepper to taste. Heat the oil in a
skillet large enough to hold the steaks in one layer. Brown the
meat on both sides, about 1-2 minutes per side. Transfer the meat
to a heated serving platter and keep warm.
Pour off the fat from the skillet. Add 1 tablespoon of the butter
butter and when it is hot, add the shallots. Cook briefly, stirring,
then add the wine. Cook until almost reduced by half. Stir in the
brown sauce and cook about 2 minutes more.
Put the sauce through a fine strainer into a small saucepan. Add salt
and pepper to taste. Stir in the remaining butter. Spoon the sauce
over the meat and serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Biscuits
Categories: Biscuits, Breads
Yield: 12 Servings
2 c Flour
3 ts Baking Soda
1 ts Garlic Powder
1 ts Salt
1/2 c Shortening
1 c Shredded Cheddar Cheese
2/3 c Buttermilk
Preheat oven to 425F degrees. Sift together flour, baking soda,
garlic powder and salt.
Combine shortening and 1/2 cup of the cheese. Mix well, then cut the
shortening into the dry ingredients. Mix everything in until it
becomes coarse. Add buttermilk, and mix until it becomes uniform.
Drop biscuits onto greased cookie sheet and sprinkle with remaining
cheese. Bake for 12-15 minutes, until lightly golden. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Butterscotch Pudding
Categories: Desserts
Yield: 4 Servings
2 c Brown Sugar
2 tb Butter
4 c Milk
3 tb Cornstarch
1 ts Vanilla
1/2 ts Salt
Combine the brown sugar and butter in a double boiler and cook over
boiling water until melted.
Dissolve 1 cup milk into cornstarch. Add to the melted brown sugar and
butter. Add remainder of milk; cook until thick. Add vanilla and salt.
Cool to room temperature and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Guacamole
Categories: Appetizers
Yield: 6 Servings
6 Ripe avocados
3 Cloves Garlic, minced
2 Juice Of Lemons
1 Jalapeno, finely chopped
1/2 c Salsa
1 Ripe Tomato, chopped
3 tb Fresh Cilantro, minced
1 ts Cumin
1 ts Basil
1/2 md Red Onion, diced
Mash avocados with a fork. Combine avocados, garlic, lemon
juice, jalapeno, and salsa. Mix well. Stir in remaining
ingredients and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Tomato Salad
Categories: Salads
Yield: 4 Servings
5 md Tomatoes, chopped
1 tb Sugar
1 ts Salt
1 ts Basil, dried
1/4 ts Thyme, dried
1/4 ts Pepper, freshly ground
1/2 c Vegetable Oil
6 tb Vinegar
1 tb Worcestershire Sauce
1 lg Onion, diced
Blend all ingredients together and chill for 1 hour before
serving. Serve on lettuce leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Porcupine Meatballs
Categories: Main Dish
Yield: 4 Servings
1 lb Ground Beef
1/2 c White Rice, uncooked
1/2 c Water
1 sm Onion, chopped
1 ts Salt
1/2 ts Celery Salt
1/8 ts Garlic Powder
1/8 ts Pepper
Vegetable Oil
15 oz Tomato Sauce
1 c Water
2 ts Worcestershire Sauce
Mix the beef, rice, 1/2 cup of water, the onion and the seasonings.
Shape the mixture into 1 1/2-inch meatballs.
Heat 1 tablespoon of vegetable oil in a large skillet and cook the
meatballs over medium heat until browned. Add remaining ingredients
and heat to boiling. Reduce the heat, cover and simmer for about 45
minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
White Rice
Categories: Side Dish
Yield: 6 Servings
2 c Long grain white rice
4 c Cold water
Place 2 cups long grain white rice in 2-quart saucepan. Add enough
cold water to cover rice. Wash rice by rubbing rice gently between
fingers. Drain. Wash rice 5 or 6 times or until water is clear.
Drain. Add 4 cups cold water and heat to boiling. Cover tightly.
Reduce heat and simmer 20 minutes or until liquid is absorbed.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Peach Melba
Categories: Desserts
Yield: 8 Servings
2 c Peaches, sliced & peeled
2 c Raspberries
3/4 c Sugar
2 tb Water
Vanilla Ice Cream
In a saucepan, bring peaches, raspberries, sugar & water to a boil.
Reduce heat & simmer 5 minutes. Chill. Serve over ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Fondue
Categories: Appetizers
Yield: 4 Servings
1 Clove Garlic, halved
1 lb Swiss Cheese, shredded
1/4 c Flour
1/4 ts Salt
1 ds Pepper
1/4 ts Ground Nutmeg
1 1/2 c Dry White Wine
2 tb Kirsch (optional)
French Bread, cut in cubes
Rub the insides and bottom of a deep, 1 1/2-quart heat-resistant,
non-metallic fondue pot with garlic. Discard garlic.
Combine cheese, flour, salt, pepper and nutmeg in the prepared dish.
Add wine and mix well. Heat, covered, in microwave oven for 6 minutes,
stirring during last half of cooking time. If cheese is not completely
melted, heat an additional 30 to 60 seconds. If desired, stir in kirsch.
Place fondue on a warmer stand over low heat. Spear squares of French
bread with fondue forks and dip in fondue.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
German Potato Salad
Categories: Salads, Vegetables
Yield: 8 Servings
6 c Cooked Red-Skinned Potatoes
6 sl Bacon
2 tb Cornstarch
1/4 c Water
1 c Chopped Onion
3/4 c Diced Celery
2 ts Salt
1 ts Granulated Sugar
1/8 ts Freshly Ground Black Pepper
1/2 c Cider Vinegar
6 lg Pimento-Stuffed Green Olives
Potatoes should be peeled, diced and kept hot.
Fry bacon in a skillet until crisp. Remove the bacon, drain on
paper towels, then crumble; reserving the bacon fat.
Dissolve cornstarch in water.
Saute onion and celery in the reserved bacon fat over medium heat
for about 5 minutes, or until onions are translucent. Add salt,
sugar, pepper and dissolved cornstarch to the skillet. Next, add
vinegar and bring to a boil over medium heat for 3 minutes. Add
the hot potatoes and crumbled bacon, stirring gently. Garnish
with the sliced stuffed olives. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Almond Chicken Cutlets
Categories: Main Dish, Poultry
Yield: 4 Servings
16 oz Chicken Cutlets
2 oz Blanched Almonds, ground
2 tb Dried Bread Crumbs
3 ts Parmesan Cheese, grated
1/4 ts Salt
1/4 ts Basil Leaves, minced
2 tb Milk
2 tb Vegetable Oil
4 Lemon Wedges
Pound chicken cutlets to 1/8 inch thickness.
On sheet of wax paper combine ground almonds, bread crumbs, cheese,
salt and basil. Dip a chicken cutlet into milk, then into crumb
mixture, coating both sides evenly. Repeat procedure with remaining
cutlets, being sure to use all of milk and crumb mixture.
Heat oil in a skillet over medium-high heat. Add chicken and cook,
turning once, until browned on both sides, 3 to 4 minutes on each
side. Serve with lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Country Sausage Stuffing
Categories: Side Dish
Yield: 6 Servings
1 lb Bulk Sausage
1/2 md Onion, chopped
1/4 c Celery, chopped
1/2 ts Salt
1/4 ts Pepper
1/2 ts Dried Basil
1/4 ts Oregano
5 c Dry White Bread Cubes
1 ts Dried Parsley
Chicken Broth
Cook sausage in skillet, breaking up with a fork as it cooks, until
all pink color is gone. Pour off and discard all but 1/2 cup of
accumulated liquid. Add celery and onion to sausage in skillet. Cook
onion, stir in salt, pepper, basil and oregano. Place bread cubes in
large bowl. Add sausage mixture, parsley and enough chicken broth to
moisten. Mix together gently.
Place into a casserole dish and bake at 350F degrees degrees for 30
minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fresh Strawberry Pie
Categories: Pies, Desserts
Yield: 8 Servings
6 c Strawberries, hulled
1 c Sugar
3 1/2 tb Cornstarch
1/2 c Water
1 (9-in.) Baked Pie Shell
Sweetened Whipped Cream
Mash 2 cups berries. Mix sugar and cornstarch in saucepan. Add water
and mashed berries. Cook over medium heat, stirring until mixture
comes to boil. Boil 2 minutes. Remove from heat. Cool. Fold remaining
berries into cooled mixture. Pile into pastry shell. Chill. Serve
with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Onion Rings
Categories: Appetizers
Yield: 4 Servings
1 1/4 c Flour
1 tb Cornstarch
Salt, to taste
Black Pepper, to taste
12 oz Beer
3 Sweet Onions
Oil, for deep frying
Combine flour, cornstarch, salt and pepper to taste in large bowl.
Whisk in beer until smooth. Cut onions into 1/4-inch to 1/3-inch thick
slices. Heat oil in deep fryer to 400F degrees. Coat onion rings with
better. Gently add to hot oil without crowding pan and cook until golden
brown. Remove with slotted spoon and drain on paper towels.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cucumber Salad
Categories: Salads
Yield: 6 Servings
2 Cucumbers, peeled
3 c Plain Yogurt
2 Garlic Cloves
1 ts Dried Mint
Finely dice cucumbers into small bowl. Mince or press garlic, add to
cucumbers. Add yogurt and dried mint. Mix thoroughly. Allow to sit
for at least 30 minutes or refrigerate overnight for flavors to
blend.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
NYC Hot Dogs
Categories: Main Dish
Yield: 6 Servings
1/2 c Water
4 tb Cider Vinegar
1 ts Dry Mustard
1 ts Paprika
Ground Pepper, to taste
6 Foot-Long Hot Dogs
6 Hot Dog Buns
Ketchup
Mustard
Chopped Onion
In saucepan combine water, vinegar, dry mustard, paprika, and pepper.
Bring to boil. reduce heat; simmer 5 minutes. Add hot dogs to water,
return to a simmer and cook for 5 minutes.
Place each hot dog on a bun with ketchup, mustard, and onions.
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------ Recipe via Meal-Master (tm) v8.06
Title:
Portobello Mushrooms
Categories: Vegetables, Side Dish
Yield: 6 Servings
3 lg Fresh Portobello Mushrooms
2 tb Olive Oil
5 Garlic Cloves, minced
1 pn Salt
1 pn Freshly Ground Black Pepper
1 pn Oregano
Chopped Parsley, for garnish
Clean and remove the stems from the mushrooms. Quarter the caps.
Place them on a lightly greased broiler, bottom side up. Cover
the mushrooms with garlic, salt and pepper.
Drizzle half the olive oil over the mushrooms. Put under the broiler
for about five minutes. Remove the mushrooms. Sprinkle with remaining
olive oil, oregano and parsley and return to oven for five minutes,
checking every two minutes for the perfect tenderness.
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------ Recipe via Meal-Master (tm) v8.06
Title:
Ice Cream Tacos
Categories: Desserts
Yield: 8 Servings
2 tb Sugar
1/2 ts Ground Cinnamon
1 1/2 tb Butter, melted
8 Taco Shells
1 qt Vanilla Ice Cream
Chocolate Sauce
Miniature Marshmallows
In a cup, combine sugar and cinnamon. Set aside. Lightly brush the
butter on the inside of each taco shell, sprinkle with sugar mixture;
set aside.
Using a sharp knife, make a slit down the side of the ice cream carton.
run knife around ice cream to loosen it; remove ice cream and place on a
cutting board; cut in four slices. Cut each slice in half. Place each
half in a prepared taco shell. Arrange ice cream tacos in a 13x9x2-inch
baking pan. Cover tightly with plastic wrap or foil and freeze until
serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Risotto Fritters
Categories: Appetizers
Yield: 6 Servings
3 oz Mozzarella Cheese
3 tb Minced Shallots
2 ts Olive Oil
1 c Arborio Rice
1 1/2 c Chicken Broth
1 ts Salt
2 lg Eggs
6 tb Grated Parmesan Cheese
Black Pepper, to taste
6 md Fresh Basil Leaves, halved
2/3 c Dry Fine Bread Crumbs
6 tb Balsamic Vinegar
Vegetable Oil, for frying
Olive Oil, for drizzling
Coarse Sea Salt
Slice the Mozzarella into 12 pieces, each 1/2-inch thick and 3/4-inch
square. Set aside.
In medium saucepan, saute shallots in olive oil until tender. Add rice and
stir until coated. Pour in hot broth, add salt, cover, reduce heat and
simmer about 20 minutes until rice is cooked through. Let mixture cool for
10 minutes, then mix in eggs, Parmesan, and pepper. Transfer mixture to a
pie plate, spread evenly and refrigerate until rice is slightly chilled,
about 1/2 hour.
To form fritter: Moisten hands with water, flatten one heaping tablespoon
of rice in palm of hand. Place a piece of basil and a slice of cheese in
center. Fold edges of rice over cheese, pressing firmly to form a 2-inch
disc. Dredge in bread crumbs and chill about 30 minutes or overnight.
In a small saucepan, cook balsamic vinegar over medium-high heat about 4
minutes or until reduced by half. Set aside to cool. In medium frying pan,
heat 1/8 inch oil over medium-high heat until hot but not smoking. Saute
fritters until golden brown, about 3 minutes per side. Drain on paper
towels. Place fritters on serving plate and drizzle with balsamic vinegar
reduction and olive oil. Sprinkle with coarse salt.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beer Cheddar Soup
Categories: Soups
Yield: 4 Servings
4 tb Butter
4 tb Flour
3 c Milk
1 tb Garlic, minced
Salt, to taste
Pepper, to taste
1 ts Crushed Red Chilies
2 c Shredded Sharp Cheddar
3/4 c Dark Beer
Heat butter in saute pan. Add flour and cook on low heat. Stir mixture
until it starts to bubble. Do not allow to brown. Pull off fire and set
aside.
Heat milk in saucepan until it is just ready to boil. Add garlic, salt,
pepper and crushed red chilies. Stir mixture until just before boiling.
Add half the flour mixture and stir with wire whisk until at a low simmer.
Additional flour mixture may be added to thicken. Stir constantly to avoid
boiling.
Turn down heat and add cheese and beer. Stir to allow cheese to melt but
do not boil. Texture should be smooth to the touch.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pork Burgers
Categories: Main dish, Meats
Yield: 4 Servings
4 3" Squares Foccacia Bread
4 ts Softened Butter
1 lb Ground Pork
Salt, to taste
Pepper, to taste
1 ts Olive Oil
1 c Shredded Mozzarella
1/4 c Olive Tapenade
1/2 c Roasted Red Peppers
1 c Baby Arugula
Preheat the broiler.
Cut the foccacia in half horizontally. Spread the halves with butter and
toast under the broiler, butter side up, until golden; set aside.
Gently form meat into 4 (1/2-inch thick) patties. Season with salt and
pepper. Heat a skillet or grill pan over medium-high heat, add oil and
swirl to coat pan. Cook patties 4 minutes on each side, until a
thermometer inserted in center reads 160F degrees. Top each patty with 1/4
cup cheese. Turn off heat and cover until cheese melts.
Spread 1 tablespoon of tapenade on each bottom half of foccacia. Place a
patty on each and top with equal portions of red peppers and arugula. Top
with remaining foccacia half and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Scalloped Potatoes
Categories: Side Dish
Yield: 8 Servings
2 tb Butter, softened & divided
3 c Half-And-Half
1 ts Salt
1/4 ts Pepper
2 1/2 lb Russet Potatoes
2 c Shredded Sharp Cheddar
Preheat oven to 350F degrees. Butter a 9x13-inch baking dish with 1
tablespoon butter.
In a 4-quart saucepan combine half-and-half, salt and pepper. Peel
potatoes and slice 1/16-inch thick. Add to saucepan and bring just to a
simmer. Remove from heat and carefully pour potato mixture into prepared
baking dish. Distribute potatoes evenly in pan and sprinkle with cheese.
Dot the top with small pieces of remaining butter.
Bake 45 minutes or until potatoes are done and top is golden. Let rest 10
minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Dessert Pears
Categories: Desserts, Fruits
Yield: 4 Servings
2 Halved Bartlett Pears
Lemon Juice
1 ts Butter
6 tb Grand Marnier
1 tb Heavy Cream
1 ts Sugar
1/2 c Shredded Sharp Cheddar
1/2 c Shredded Jack Cheese
Core the pears and dip in lemon juice. Set aside.
Melt butter in saucepan over medium-high heat. Add Grand Marnier and bring
to a low boil. Add heavy cream and sugar, blending with a wire whisk. Stir
constantly until mixture begins to thicken and caramelize. Remove from
heat.
Spoon mixture over pears and top with cheeses. Broil pears until cheese is
bubbly.
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