Cooking	Food For Thought
Recipe Archive 82 Cheddar Cheese Straws Split Pea Soup Marinated Flank Steak Rosemary Potatoes Banana Butterfinger Cake Crab Rangoon Green Papaya Salad Marinated Chicken Kabobs Risotto Alla Milanese Cherry Cobbler Pesto Stuffed Mushrooms Coleslaw Steak Diane Twice-Baked Potatoes Pear Crumble Lumpia Shrimp Bisque Sweet & Sour Meatballs Baked Rice Orange Bavarian Roasted Garlic Dip Cheese Soup Oven-Fried Chicken Potato Leek Gratin White Chocolate Mousse Back To The Top Of This Page
Recipes	Recipe Archive
---------- Recipe via Meal-Master (tm) v8.06 Title: Cheddar Cheese Straws Categories: Appetizers Yield: 72 Appetizers 6 tb Butter 1 c Flour 1 c Grated Cheddar Cheese 1 Egg Yolk 2 tb Water Using a pastry blender, food processor or two knives, cut butter into flour until very finely crumbled. Stir in cheese. In a small bowl, mix egg yolk and water. Stir into flour mixture. Knead dough until smooth. Wrap dough in plastic wrap. Chill at least one hour before rolling out. Heat oven to 375F degrees. Roll chilled dough out to 1/4-inch thickness. Cut into 1/4" x 4" strips. Place strips on ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Split Pea Soup Categories: Soups Yield: 4 Servings 1 c Split Peas 1 Ham Bone 3 qt Water 1 tb Onion, minced 3 tb Butter 3 tb Flour 1 ts Salt 1/8 ts Pepper 2 c Milk Wash and soak peas in water to cover, overnight. In the morning drain off the water and cover with 3 quarts of fresh water. Add the ham bone and onion and cook until peas are soft. Rub through a sieve. Melt the butter and stir in the flour until well blended and smooth. Add the salt, pepper and milk and cook, stirring constantly until the mixture thickens. Combine with the strained liquid and cook until thickened. Serve warm. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Marinated Flank Steak Categories: Meats, Main Dish Yield: 4 Servings 3/4 c Soy Sauce 3 tb Honey 2 tb White Vinegar 1 ts Garlic Powder 1 ts Ginger 3/4 c Vegetable Oil 2 tb Minced Onion 1 1/2 lb Flank Steak Mix together soy sauce, honey, vinegar, garlic powder, ginger, oil, and onion. Add flank steak and marinate steak a few hours or overnight in the refrigerator. Broil to desired doneness, turning once. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Rosemary Potatoes Categories: Side Dish, Vegetables Yield: 4 Servings 1 tb Extra Virgin Olive Oil 2 Cloves Garlic, minced 1 lb New Potatoes 1/4 ts Salt 1/4 ts Pepper 1 ts Dried Rosemary, crumbled In a large non-stick skillet, heat oil over low heat. Add garlic and saute gently for 5 minutes. Cut potatoes into 1-inch pieces. Add to garlic and sprinkle with salt, pepper and rosemary. Toss. Increase heat to medium, cover and cook for 15-20 minutes, until potatoes are browned. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Banana Butterfinger Cake Categories: Cakes, Desserts Yield: 12 Servings CAKE 2 1/4 c Cake Flour 1 ts Baking Powder 1/2 ts Salt 1/2 c Unsalted Butter, room temp. 1 1/2 c Sugar 3 lg Eggs 1 tb Dark Rum 1 ts Vanilla 3/4 c Sour Cream 1 ts Baking Soda 2 c Mashed Ripe Bananas 1 1/2 c Chopped Butterfinger Bars GLAZE 2/3 c Whipping Cream 7 tb Unsalted Butter, chopped 1 tb Light Corn Syrup 14 oz Semisweet Chocolate, chopped 2 ts Dark Rum 1 ts Vanilla 1 3/4 c Chopped Butterfinger Cars Position oven rack in top third of oven; preheat to 350F degrees. Butter two 9-inch cake pans. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfingers. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cool. Peel off waxed paper. For Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, heat; stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfingers. Remove paper strips. Cover cake and store at room temperature. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Crab Rangoon Categories: Appetizers Yield: 48 Appetizers 8 oz Cream Cheese 6 oz Crab Meat, flaked 2 Green Onions, sliced 1 Clove Garlic, minced 2 ts Worcestershire Sauce 1/2 ts Soy Sauce 48 Won Ton Skins Vegetable Spray Coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix well until well blended. Place 1 teaspoon 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 425F degree oven for 12-15 minutes or until golden brown. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Green Papaya Salad Categories: Salads Yield: 4 Servings 1 c Green Cabbage, cubed 2 c Green Papaya, grated 1/2 lb String Beans, julienned 3 Garlic Cloves, minced 3 Dried Red Chilies, chopped 1 tb Sugar 3 tb Soy Sauce 3 tb Lime Juice 3 sm Tomatoes, cut into wedges 5 tb Roasted Peanuts, crushed 4 tb Cilantro Leaves, chopped Place green cabbage pieces on a large serving platter and arrange in layers the papaya and green beans. In a small bowl, mix together the garlic, chilies, sugar, soy sauce and lime juice. Just before serving, pour the dressing over the salad and garnish with the tomatoes, peanuts and cilantro. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Marinated Chicken Kabobs Categories: Main Dish, Chicken Yield: 4 Servings 2 tb Lemon Juice 2 tb Water 2 tb Vegetable Oil 1/2 ts Dried Tarragon, crushed 1/4 ts Hot Pepper Sauce 1/8 ts Salt 1 Clove Garlic, minced 12 oz Chicken Breast, cubed 2 md Zucchini, in 1" pieces 1 md Bell Pepper, in 1" pieces Combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set it in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Drain chicken, reserving marinade. Thread chicken, zucchini, and pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5 inches from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Risotto Alla Milanese Categories: Side dish Yield: 5 Servings 5 c Chicken Stock 1 pn Saffron Threads 3 tb Olive Oil 1/3 c Onion, minced 1 1/2 c Arborio Rice 1/4 c Marsala 1/4 c Parmesan Cheese, grated 1/2 ts Black Pepper Salt, to taste 2 tb Butter In a medium saucepan, bring the stock to a simmer and crumble in the saffron. Maintain at a simmer over moderately low heat. In a large nonreactive saucepan, heat the oil over moderate heat. Add onion and cook until the onion is softened and translucent, about 2 minutes. Add the rice and stir for 1-2 minutes until well coated with oil and slightly translucent. Add the Marsala and cook, stirring until it evaporates. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20-25 minutes. Add cheese and season with the pepper and salt to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce 3-6 minutes longer. Stir in butter and serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cherry Cobbler Categories: Desserts Yield: 6 Servings 2 c Sour Cherries, pitted 1/2 c Sugar 1 c Flour 1 ts Baking Powder 1 ts Salt 1 Egg 2/3 c Sugar 1/2 c Milk 1/4 c Shortening 1/2 ts Vanilla Greased an 8-inch square baking dish. Combine cherries and 1/2 cup sugar and add to pan. Mix flour, baking powder, and salt in a large bowl. Combine egg, 2/3 cup sugar, milk, shortening, and vanilla in a blender container and blend for 60-90 seconds. Pour the blender mixture into the flour mixture and stir lightly. Pour this batter over the cherries in the baking dish, spreading batter to edges of dish. Bake 30-35 minutes at 350 degrees. Cobbler is done when batter is lightly browned and toothpick inserted into center of batter comes out clean. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Pesto Stuffed Mushrooms Categories: Appetizers, Vegetables Yield: 4 Servings 1 c Bread Crumbs 1/2 c Pesto 2 tb Prepared Horseradish 1 lb Fresh Mushrooms Wash and stem the mushrooms and allow to dry. Combine bread crumbs and pesto; mix well. Add horseradish and blend thoroughly. Pack each mushroom cap, mounding with the pesto mixture. Place in a 350F degree oven and bake for 15 minutes. Serve immediately. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Coleslaw Categories: Salads Yield: 4 Servings 1 Shredded Cabbage 1/4 c Sugar 1 c Shredded Carrots 1/2 ts Salt 1/4 ts Pepper 1/2 c Milk 1 c Mayonnaise 1/2 c Buttermilk 1/2 ts Celery Seed 2 dr Tabasco 3 tb Dry Minced Onions Toss cabbage lightly with sugar and carrots. Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes. Meanwhile combine mayonnaise, buttermilk, celery seed, Tabasco and minced onion. Mix well with cabbage mixture. Refrigerate again at least an hour before serving. ----- Back To The Top Of This Page --------- Recipe via Meal-Master (tm) v8.06 Title: Steak Diane Categories: Main Dish, Beef Yield: 4 Servings 2 Cloves Garlic, pressed 4 tb Butter 4 Ribeye Steaks Salt, to taste Black Pepper, to taste 2 tb Parsley, chopped 2 tb Chives 2 ts Worcestershire Sauce Chives, for garnish Heat garlic in butter in a large skillet. Add steaks, brown quickly on both sides about 3 minutes. Remove to a heated serving platter, sprinkle with salt and pepper. Stir parsley, chives, and Worcestershire sauce into pan drippings to heat through, pour over steaks. Garnish with chives. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Twice-Baked Potatoes Categories: Vegetables, Side Dish Yield: 6 Servings 6 md Baking Potatoes 1/4 c Sour Cream 3 tb Butter 1/4 ts Onion Powder 1/2 ts Salt 1/4 ts Black Pepper Paprika Preheat the oven to 400F degrees. Scrub the potatoes, then pierce the skins with a fork. Bake for 55 minutes, or until tender. Let cool slightly, then slice each potato lengthwise about 1 inch deep and scoop out the pulp; place the pulp in a medium sized bowl. Add the remaining ingredients except the paprika and beat with an electric mixer. Spoon the mixture into the potato shells and lightly sprinkle the tops with paprika. Bake for 30 minutes, or until the potatoes begin to brown on top. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Pear Crumble Categories: Desserts Yield: 6 Servings 4 Pears, peel & slice 2 tb Flour 1/2 ts Cinnamon 3/4 c Flour 1/3 c Sugar 1/4 ts Salt 1/4 c Butter 1/4 c Finely Chopped Nuts On bottom of lightly greased 8-inch square baking pan, arrange sliced pears. Combine 2 tablespoons flour and half the cinnamon. Sprinkle over pears. To make topping combine 3/4 cup flour, remaining cinnamon, sugar and salt. Cut in butter until crumbly. Add nuts to topping mixture. Spoon over pears. Bake, uncovered, in 350F degree oven for 30-35 minutes until pears are tender. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Lumpia Categories: Appetizers Yield: 6 Servings 1/2 lb Ground Lean Pork 1/2 lb Shrimp, chopped fine 1/2 c Water Chestnuts, chopped 1/2 c Green Onions, minced 1 Egg 1 tb Soy Sauce 1 ts Salt 1 ts Black Pepper 1 pk Egg Roll Wrappers 1/2 c Vegetable Oil Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper. Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels. Serve with sweet and sour sauce. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Bisque Categories: Soups Yield: 6 Servings 1/2 c Butter 1/2 c Celery, diced fine 1/2 c Onion, diced fine 1 c Fresh Mushrooms, sliced 1 c Shrimp, diced 1 pt Fish Stock 1/2 c Flour 1 pt Warm Milk 1/2 c Tomato Puree Salt, to taste Black Pepper, to taste 2 tb Sherry Heat half the butter in a non-stick skillet until it bubbles. Add celery, onion, mushrooms and shrimp. Saute only until the onions are clear and the celery is a little pliable. Add fish stock. Melt the other half of the butter in a 2-quart saucepan and stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens and is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sweet And Sour Meatballs Categories: Meats, Main Dish Yield: 6 Servings 1 lb Lean Ground Beef 1 sm Onion, minced 1 Egg 2 tb Soy Sauce Salt, to taste Black Pepper, to taste 2 tb Vegetable Oil 3 tb Brown Sugar 3 tb Cider Vinegar 1 c Pineapple Chunks 1 Red Pepper, sliced 1 Tomato, cut into wedges 2 tb Cornstarch, dissolved in 1/2 c Water Mix ground beef, minced onion, egg, soya sauce, salt and pepper together. Form mixture into very small meatballs, no larger than 1-inch diameter. Heat oil in wok to smoking point. Carefully place meatballs into wok. Brown meatballs thoroughly on all sides. Remove them to a serving platter. Pour meat juices over meatballs. Take a piece of paper toweling and wipe wok clean of any residue. Place 3 tablespoons brown sugar and 3 tablespoons cider vinegar in wok. Cook until the sugar is dissolved. Add tomato, red pepper, and pineapple chunks to wok. Cook everything 3 minutes. Stir up cornstarch solution thoroughly. Add to wok, stirring everything well. Cook two or three minutes until cornstarch solution is clear. Pour over meatballs. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Baked Rice Categories: Side Dish Yield: 6 Servings 2 c Uncooked White Rice 2 1/2 c Vegetable Stock 1 1/2 tb Onions, minced 1 1/2 tb Celery, minced 1 1/2 tb Bell Peppers, minced 1 1/2 tb Unsalted Butter 1/2 ts Salt 1/8 ts Garlic Powder 1 pn White Pepper 1 pn Black Pepper 1 pn Cayenne Pepper In a 5x9x2-1/2-inch loaf pan, combine all of the ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F degrees until rice is tender, about 1 hour, 10 minutes. Serve immediately. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Orange Bavarian Categories: Desserts Yield: 6 Servings 1 pk Lemon Flavored Gelatin 1/2 c Boiling Water 1/2 c Sugar 1 pn Salt 1 1/2 c Orange Juice 1/2 c Chopped Nuts 2 Oranges, in sections 1 c Whipping Cream Dissolve gelatin in boiling water. Add sugar, salt, and orange juice. Cool until partially set. Beat until fluffy. Add nuts. Fold in in stiffly whipped cream. Pour into mold. Chill until firm. Garnish with orange sections. Serve with whipped cream. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Roasted Garlic Dip Categories: Appetizers Yield: 6 Servings 6 lg Heads Fresh Garlic 16 oz Cream Cheese 4 oz Blue Cheese 3/4 c Milk 2 ts Chopped Fresh Parsley Vegetables, for dipping Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350F degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish and sprinkle with parsley. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cheese Soup Categories: Soups Yield: 4 Servings 4 tb Butter 10 oz Cream Of Chicken Soup 10 oz Cream Of Celery Soup 1/2 Soup Can Of Mayonnaise 8 oz Jar Cheese Whiz 14 oz Chicken Broth Salt, to taste Pepper, to taste Put butter, soups, mayonnaise and Cheese Whiz in 1-1/2 quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until hot, but do not let it boil. Use within one week. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Oven-Fried Chicken Categories: Poultry, Main Dish Yield: 4 Servings 3 lb Chicken, cut up 1/2 lb Butter 1/2 ts Salt 1/4 ts Pepper 2 c Fine Bread Crumbs 2 tb Cornstarch Rinse and pat-dry chicken pieces. Melt the butter in a saucepan. Mix the salt, pepper, bread crumbs and cornstarch thoroughly. Dip each piece of chicken into the melted butter and then into the bread crumb mixture. Place the chicken pieces skin-side down, in a shallow baking pan. Bake in a 350F degree oven for 45 minutes, then turn each piece of chicken over, skin-side up, and continue cooking for another 25 minutes, or until each piece is richly browned and can be easily pierced with a fork. Serve at once. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Potato Leek Gratin Categories: Side Dish, Vegetables Yield: 8 Servings 2 tb Butter 2 lg Leeks, white part chopped 1 Red Bell Pepper, diced 3 Matzos, broken 1 c Hot Water 4 Baked Potatoes, peel & slice 6 oz Evaporated Skim Milk Salt, to taste Pepper, to taste 1 c Grated Mozzarella Minced Chives Preheat oven to 350F degrees. Heat butter in a skillet over medium heat. Add leeks and saute, cover until wilted. Add red pepper and saute 5 minutes more. Combine matzos with water in bowl, soak 3-5 minutes until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2-quart casserole dish. Sprinkle cheese over top followed by chives. Bake 35 to 40 minutes, or until the top is golden. Let stand 5 to 10 minutes before serving. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Mousse Categories: Desserts Yield: 8 Servings 5 oz White Chocolate 3 Egg Yolks 4 tb Sugar 1/3 c Frangelico 2 tb Fresh Squeezed Lemon Juice 2 Clear Gelatin Sheets 1/4 c Water 3 c Heavy Cream, whipped In the top of a simmering double boiler place the white chocolate and melt it. Keep it warm. In the top of another simmering double boiler place the egg yolks and sugar. Heat it, stirring constantly, until sugar is totally dissolved. Stir in Frangelico and lemon juice. Stir the melted chocolate into the egg yolk mixture. In a small saucepan place the gelatin and the water. Heat them slightly and mix them together so that the gelatin is totally dissolved. Let the mixture cool to room temperature. Add the dissolved gelatin to the egg yolk and chocolate mixture and stir it well. Carefully fold the whipped cream into the mixture. Place the mousse in the refrigerator for 1 hour, or until it is firm. ----- Back To The Top Of This Page
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