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Recipe Archive 81 Olive Cheese Balls Caesar Salad Chicken Kiev Quinoa Stuffed Peppers Chocolate Zabaglione Layered Bean Dip Tortilla Soup Baked Red Snapper Minted Rice Sopapillas Sausage-Stuffed Mushrooms Greek Salad Steak With Blue Cheese Sauce Baked Cheese-Stuffed Potatoes Swiss Jelly Roll Caramelized Brie Red Potato Salad Lemon Roast Chicken Skillet Potatoes Frozen Chocolate Bananas Garlic Bread Southwestern Corn Salad Carne Guisada Sauteed Zucchini Crumb Cake Back To The Top Of This Page
Recipes	Recipe Archive
---------- Recipe via Meal-Master (tm) v8.06 Title: Olive Cheese Balls Categories: Appetizers Yield: 4 Servings 8 oz Shredded Cheddar Cheese 1 1/4 c Flour 1/2 c Melted Butter 36 Pimento Stuffed Olives Mix cheese and flour. Add butter and mix thoroughly. If dough seems too dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400F degrees. Bake 15 to 20 minutes, until golden. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Caesar Salad Categories: Salads Yield: 6 Servings 3 Garlic Cloves 1/2 c Olive Oil 2 Eggs 1 md Head Romaine Lettuce 2 tb Wine Vinegar 2 Lemons, juice only Salt, to taste Pepper, to taste 1 ds Worcestershire Sauce 8 tb Grated Parmesan 1 1/2 c Toasted Croutons Place garlic cloves in oil in jar and let stand at least 4 hours before preparing salad. Tear lettuce into bite-sized pieces and chill until ready. When ready to serve, place eggs in simmering water 2 minutes. Remove garlic from oil and add seasoned oil to lettuce in deep salad bowl. Add vinegar, lemon juice and eggs and season with salt and pepper. Add Worcestershire, cheese and croutons. Roll (do not toss) salad until ingredients are well mixed. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chicken Kiev Categories: Main Dish, Chicken Yield: 4 Servings 4 Chicken Breasts 1/4 lb Butter 2 tb Chopped Green Onions 2 tb Parsley, snipped Salt, to taste Pepper, to taste 2 Eggs, beaten 2 tb Water 1/2 c Flour 1/2 c Bread Crumbs Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley among breasts. Salt and pepper to taste. Roll each piece into a log and secure with a toothpick. Mix eggs and water. Roll each chicken log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or preferably overnight. Deep fry until brown, then bake at 375F degrees for 5 minutes. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Quinoa Stuffed Peppers Categories: Side Dish, Vegetables, Grains Yield: 5 Servings 28 oz Can Tomatoes 1 c Quinoa 2 c Water 4 lg Green Bell Peppers 1 md Onion, diced 1/2 lb Fresh Mushrooms, sliced 2 tb Butter 2 Garlic Cloves, crushed 12 oz Jar Of Salsa 2 tb Dry Sherry 10 oz Mozzarella Cheese, shredded Drain tomatoes, reserving juice. Coarsely dice the tomatoes and set aside. Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for 5 minutes. Set aside. Steam green peppers until soft but not limp; set aside. In large skillet, saute onion and mushrooms in butter. Add tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. Add sherry; simmer 10 more minutes. Fold in quinoa. Put peppers in baking dish; fill peppers with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle cheese over peppers. Bake at 325F degrees for 30 to 35 minutes. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Zabaglione Categories: Chocolate, Desserts Yield: 4 Servings 6 Egg Yolks 1/2 c Sugar 2 oz Semi-Sweet Chocolate 1/3 c Cream Sherry 3 tb Heavy Cream In a double boiler, over low heat, beat the egg yolks with the sugar, until foamy. Melt the chocolate in a second double boiler. Add the sherry and the cream. Slowly pour the chocolate mixture into the eggs. Whisk continously until the mixture thickens. Pour into dessert glasses. Serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Layered Bean Dip Categories: Dips, Appetizers Yield: 10 Servings 2 cn Refried Beans 1 lb Ground Beef 1 pk Taco Seasoning Mix 3/4 c Water 1 1/2 c Shredded Lettuce 1 c Salsa 2 c Shredded Cheddar Cheese Jalapeno Slices Sour Cream Guacamole Black Olive Slices Chopped Tomatoes Tortilla Chips Spread refried beans on bottom of 14" serving platter. Brown the ground beef in skillet on medium heat, drain. Add taco seasoning mix and water. Cook and stir on medium heat 10-15 minutes. Spread over refried beans. Arrange layers of lettuce, salsa and cheese on top of meat. Top with layers of jalapenos, sour cream, guacamole, olives, and tomatoes. Serve with tortilla chips. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tortilla Soup Categories: Soups Yield: 6 Servings 6 6" Corn Tortillas 2 Tomatoes 1/2 sm Onion, chopped 1 Garlic Clove, minced 1/2 Green Pepper, chopped 2 c Chicken Stock 1 tb Cilantro, freshly chopped 1/4 c Shredded Jack Cheese 1 Avocado, cut into wedges Cut tortillas into 1/2-inch strips. Bake tortilla strips in the oven at 325F degrees for 5 to 7 minutes, or until crisp. Puree tomatoes, onion, garlic and pepper in a food processor or blender. Bring chicken stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro. Simmer on low heat for about 10 minutes. Stir half of the tortilla strips into the soup. Top soup with remaining tortilla strips, the cheese, and the avocado wedges. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Baked Red Snapper Categories: Fish, Main Dish Yield: 8 Servings 2 lb Red Snapper Fillets 1 c Milk 1 ts Dried Oregano Leaves 1 md Onion, sliced 1/4 c Vegetable Oil 1/2 c Pitted Ripe Olives 1/4 c Dry White Wine 1/4 c Lemon Juice 2 tb Capers 1 ts Ground Cumin 1/2 ts Salt 1/4 ts Pepper 4 c Chopped Tomatoes 2 Cloves Garlic, minced Cut fish into eight serving-sized pieces. Place fish fillets in a shallow glass dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350F degrees. Drain fish fillets and pat dry. Place 1 piece of fish on a 12-inch square of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Minted Rice Categories: Side Dish Yield: 4 Servings 4 qt Water 1 c Long Grain White Rice 2 md Cucumber, diced 1/2 c Fresh Mint, chopped 1 c Nonfat Plain Yogurt Salt, to taste Black Pepper, to taste Bring the water to a boil. Add the rice; boil 10 minutes. Mix cucumber, mint, and yogurt in a serving bowl. Drain rice; add to bowl. Add salt and pepper, to taste. Toss well. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sopapillas Categories: Desserts Yield: 36 Sopapillas 4 c Flour 1 1/2 ts Salt 1 ts Baking Powder 1 tb Shortening or Lard 1 pk Active Dry Yeast 1/4 c Warm Water 1 1/4 c Scalded Milk 1 qt Oil For Deep Frying Honey Combine first 3 ingredients, cut in shortening until crumbly. Dissolve yeast in warm water, add milk (at room temperature). Make a well in the center of the flour, add liquid and work into a soft dough. Add more liquid, if necessary, in small amounts, to form a firm and springy dough that holds it shape. Turn out onto a floured surface. Knead 15-20 times. Cover with a bowl and let rest for 10 minutes. Heat oil to 400F degrees. Work 1/4 of dough at a time. Roll to 1/4 " thickness. Cut into 3" to 4" squares or triangles. Slightly stretch each piece. Drop into the oil, 2 at a time, top side down. Hold down in the oil, gently pressing around the edges, not the middle. When lightly browned and puffy, remove to paper towels and drain. Serve still warm and drizzle with honey. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sausage-Stuffed Mushrooms Categories: Appetizers Yield: 4 Servings 2 Sweet Italian Sausages 1/4 ts Fennel Seeds 1 pn Red Pepper Flakes 1/4 c Yellow Onion, diced 1 Garlic Clove, minced Olive oil, as necessary 1/4 c Fresh Parsley, chopped 1/4 c Black Olives, chopped 1/3 c Bechamel Sauce Salt, to taste Pepper, to taste 12 lb Mushrooms Parmesan Cheese Remove sausage meat from casings and crumble into a small skillet. Saute gently, stirring often, until meat is thoroughly done. Season with fennel and red pepper flakes. With a slotted spoon, remove sausage to a bowl, leaving the rendered fat in the skillet. Saute onion and garlic in the fat, adding a little olive oil if necessary, until tender and golden, about 25 minutes. Stir in chopped parsley and add mixture to reserved sausage meat. Stir olives and bechamel into the sausage mixture; combine thoroughly. Taste the mixture and season with salt and pepper if necessary. Pull the stems off the mushrooms and save for another use. Wipe mushroom caps with a damp cloth and season lightly with salt and pepper. Fill each cap generously with the stuffing. Arrange caps in a lightly oiled baking dish. Sprinkle the tops of the stuffing with Parmesan cheese to taste. Bake at 450F degrees for about 15 minutes, or until bubbling and well browned. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Greek Salad Categories: Salads Yield: 6 Servings 1 Head Of Romaine 3 Tomatoes 4 Spring Onions 1 Large Cucumber 2 Green Peppers 1 bn Watercress 3 tb Vinegar 1 ts Salt 12 Black Ripe Olives 1/3 c Olive Oil 1/4 c Crumbled Feta Cheese Cut lettuce and other vegetables very fine. Toss mixture with vinegar, salt, black olives, and feta cheese. Pour olive oil over all; let stand for 1/4 hour and serve. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Steak With Blue Cheese Sauce Categories: Main Dish Yield: 4 Servings 8 oz Blue Cheese, crumbled 1 Clove Garlic, finely chopped 2 tb Dry White Wine 1 ds Ground Red Pepper 2 tb Butter 4 sm New York Strip Steaks 1 ds Freshly Ground Pepper 1/4 c Water 1 Sprig Snipped Parsley Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted. Keep warm. Heat butter in 12-inch skillet until hot. Cook beef steaks over medium-high heat, turning once, until desired doneness, about 5-7 minutes on each side. Sprinkle with pepper. Remove from skillet and keep warm. Add water to skillet. Heat to boiling, stirring constantly to loosen browned bits. Boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Baked Cheese-Stuffed Potatoes Categories: Vegetables, Side Dish Yield: 4 Servings 4 Large Baking Potatoes 2 tb Hot Heavy Cream 3 tb Grated Cheddar Cheese 2 1/2 tb Butter 1 Well Beaten Egg 1/2 ts Salt Scrub and dry potatoes, then bake 45 minutes at 425F degrees. Cut off tops lengthwise and scoop out insides. Mash with the salt, butter, cheese, cream and egg. Beat until fluffy and replace in shells. Brush tops with more melted butter. Return to oven and bake 10 minutes longer, until the tops are delicately browned. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Swiss Jelly Roll Categories: Cakes, Desserts Yield: 16 Slices 1 c Unbleached All-Purpose Flour 1/2 ts Baking Powder 4 Eggs 1/2 c Sugar 1 tb Water Confectioners' Sugar 1 c Sweetened Whipped Cream 2/3 c Blackberry Jam Fresh Blackberries Preheat oven to 425F degrees. Line bottom of a 15x10x1" jelly-roll pan with parchment paper. Butter parchment. Sift flour and baking powder into a small bowl. Set aside. In a large mixing bowl, beat eggs and sugar at high speed until thick and creamy, about 5 minutes. Gradually sprinkle flour mixture over egg mixture, then fold in gently. Be sure there are no dry pockets of flour. Fold in water. Pour batter into pan. Spread evenly, smoothing top. Bake at 425F degrees for 10 minutes until center springs back when lightly touched. While cake is baking, sprinkle a 20" long sheet of parchment paper with sifted confectioners' sugar. Remove cake from oven and immediately run knife around edge of the cake to loosen, then invert hot cake on sugared paper. Peel off baking parchment from bottom of cake. Trim off crusty edges with a sharp knife. Cut both cake and parchment in half crosswise. Gently roll up each hot cake in parchment starting from narrow end. Wrap in clean, warm, damp cloth. Cool on rack. Before serving, gently unroll cakes. Spread each cake with half the whipped cream and then half the jam, leaving a 1" border on all sides. Roll up starting at narrow end. Cover and refrigerate at least 1 hour. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Caramelized Brie Categories: Appetizers Yield: 12 Servings Vegetable Oil Spray 2 Refrigerator French Bread 2 Very Cold Rounds Of Brie 1/2 c Chopped Pecans 2 tb Brown Sugar Heat oven to 350F degrees. Spray two pie pans with vegetable oil. Place each cheese into a pie pan. Open cans of bread dough. Stretch one loaf of dough into a ring around one cheese, twisting it into a spiral. Press seams together. Repeat with the other cheese. With scissors, snip 1-inch deep incisions into dough at 2-inch intervals. Sprinkle pecans on top of cheese, then top with brown sugar. Bake 30 minutes. Cool 20 to 30 minutes. Slice in wedges to serve. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Red Potato Salad Categories: Salads Yield: 6 Servings 2 lb Red Potatoes, quartered 8 oz Shredded Cheddar Cheese 1 1/2 c Sliced Celery 1 c Red Pepper, in 1" pieces 1/2 c Green Onions, sliced 3/4 c Italian Salad Dressing In a large saucepan, place potatoes with enough water to cover. Bring to a boil; reduce heat and cook until tender, about 10 minutes. Drain potatoes; cool to room temperature. Meanwhile, in a large bowl, combine cheese, celery, red pepper and green onions; stir in potatoes. Toss with salad dressing to coat.Serve immediately or cover and refrigerate until ready to serve. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Lemon Roast Chicken Categories: Chicken, Crockpot Yield: 4 Servings 1 Whole Chicken 1 ds Salt 1 ds Pepper 1 ts Oregano 2 Cloves Minced Garlic 2 tb Butter 1/4 c Water 3 tb Lemon Juice Wash chicken, pat dry, and season with salt and pepper. Sprinkle half of the oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with remaining oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Skillet Potatoes Categories: Vegetables, Side dish Yield: 4 Servings 1 lb Red Potatoes 2 ts Extra Virgin Olive Oil 1 md Bell Peppers, diced 1/4 ts Salt Black Pepper, to taste 2 tb Chopped Chives Scrub potatoes well and cut into 1/3-inch cubes. In a large non-stick skillet, heat oil. Stir in potatoes, bell pepper, salt and black pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are cooked through and crisp, 20 to 25 minutes. Stir in chives. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Frozen Chocolate Bananas Categories: Desserts Yield: 12 Servings 6 Firm Ripe Bananas, peeled 12 oz Semisweet Chocolate Pieces 6 tb Oil Cut bananas in halves crosswise. Impale each half on a wooden skewer and place in freezer 1 hour or until frozen. Melt chocolate in top of double boiler over hot, not boiling, water. Add oil and stir until smooth. Keep warm over hot water while dipping. Remove bananas from freezer a few at a time. Dip and roll bananas in melted chocolate, making sure all banana surfaces are completely covered. Gently shake or twirl banana before removing from pan to remove excess coating. Place bananas on squares of foil, wrap securely and store in freezer until ready to eat. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Garlic Bread Categories: Appetizers Yield: 6 Servings 1/4 lb Butter, room temperature 1 Clove Garlic, crushed 1 Loaf French Bread, 18" long Blend garlic with butter and let stand at room temperature 1 hour. About 1/2 hour before serving, preheat oven to 375F degrees. Slice bread 1 inch thick, cutting to but not through the bottom and holding knife at a slight angle. Spread both sides of each slice with garlic butter and wrap loaf snugly in heavy foil. Place on a baking sheet and warm 20-25 minutes. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Southwestern Corn Salad Categories: Vegetables, Salads Yield: 8 Servings 3 c Fresh Corn, cooked 10 oz Cooked Black Beans 1 Red Pepper, chopped 1 Green Pepper, chopped 3 Green Onions, diced 1/2 c Cilantro, chopped 1 tb Vegetable Oil 1/4 c Salsa 1/2 ts Chili Powder Gently toss together all ingredients and chill several hours before serving. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Carne Guisada Categories: Main Dish, Beef Yield: 4 Servings 3 lb Round Steak, 1/2" thick 3 tb Vegetable Oil 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 ts Salt 1/2 ts Ground Pepper 1/2 ts Ground Cumin 1 lg Clove Garlic, crushed 1 c Water Cut round steak into cubes and brown in oil in heavy skillet. Peel and cut potatoes into 1/2-inch cubes. Once meat is slight browned add potatoes and continue to brown. Add tomato sauce, salt, pepper, cumin powder and garlic, stirring well. Add water and simmer until meat and potatoes are tender. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sauteed Zucchini Categories: Side Dish, Vegetables Yield: 6 Servings 2 lb Zucchini 2 ts Salt 1/2 sm Onion, finely chopped 4 tb Butter Salt, to taste Pepper, to taste 2 tb Lemon Juice 3 tb Chopped Parsley Wash zucchini and cut off ends. Grate and put in colander. Toss with 2 teaspoons salt and let drain at least 1/2 hour. Drain zucchini well on a paper towel to remove all liquid. Melt butter in a large skillet. Saute onion over low heat until soft. Raise heat to medium high and add zucchini. Stir and toss constantly for 3-4 minutes, until cooked but still crisp. Season with salt, pepper, lemon juice and parsley. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Crumb Cake Categories: Cakes, Desserts Yield: 6 Servings 2 c Sifted Flour 2 c Packed Brown Sugar 1/2 c Butter 1 Egg, well beaten 1/2 c Flour 2 ts Baking Powder 1 ts Cinnamon 3/4 c Milk Mix 2 cups sifted flour, sugar and butter until crumbly. Set aside 1/2 cup of the mixture. To the remaining crumb mixture add egg, 1/2 cup flour, baking powder, cinnamon, and milk. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan. Sprinkle reserved crumbs over top and bake at 350F degrees for 35 to 40 minutes or until inserted toothpick comes out clean. ----- Back To The Top Of This Page
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