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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Cakes
Categories: Appetizers, Seafood
Yield: 4 Servings
1 ts Prepared Mustard
1 tb Freshly Squeezed Lemon Juice
6 tb Olive Oil, divided
1/2 ts Salt
1/2 ts Freshly Ground Black Pepper
1 lb Lump Crabmeat, picked clean
1/2 c Dry, Unflavored Bread Crumbs
1 pn Cayenne Pepper
4 tb Butter
Using an electric blender or wire whisk beat
together mustard, lemon juice and egg until
thoroughly combined. While beating vigorously,
gradually pour 4 Tbs of olive oil into the egg
mixture in a thin stream. When smooth and creamy,
stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and
cayenne pepper. Shape into 8 patties, each about
a half-inch thick.
Melt butter together with 2 tablespoons of olive
oil in skillet over medium heat. When butter
sizzles gently ease the crab cakes into the
skillet to cook. When well browned gently turn
and cook other side. Drain on paper towels. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Panzanella
Categories: Salads
Yield: 6 Servings
1 lb Italian Bread
3 lb Tomatoes
1/2 lb Red Onion
1 lg Bell Pepper
20 Fresh Basil Leaves
1/2 c Red Wine Vinegar
6 tb Olive Oil
Salt, to taste
Pepper, to taste
Cut the bread into thick slices and trim away the
crust. Soak in ice-cold water for 15 minutes.
Drain and squeeze out water and crumble. Spread
the bread out in a single layer while making
the rest of the recipe.
Dice the tomatoes, and thinly slice the onion.
Core, seed and then dice the pepper.
Beat the vinegar and oil with salt and pepper
to taste.
In a salad bowl place the bread, tomatoes,
onion, pepper and basil. Spoon on the dressing
and toss; adjust the seasonings and toss.
Serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Roast Chicken
Categories: Chicken, Crockpot
Yield: 4 Servings
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 1/2 of the oregano and garlic
inside chicken 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. Remove chicken to cutting board.
Skim fat. Pour juice into sauce bowl. Serve
with juice spooned over chicken
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Rice
Categories: Side Dish
Yield: 4 Servings
3 c Cooked Rice
3 Bacon Strips
3 Slightly Beaten Eggs
1 1/4 c Cooked Pork, finely diced
2 Green Onion, finely chopped
1/2 lb Fresh Bean Sprouts
6 Mushrooms, sliced
Salt, to taste
Dash Black Pepper
2 tb Soy Sauce
Cook bacon until lightly browned but not crunchy
and set aside. Add beaten eggs to bacon drippings
and scramble. Remove and chop very fine. Add cooked
rice and fry for approximately 5 minutes stirring
constantly then add remaining ingredients; mix
well and continue cooking for 10 minutes longer.
Serve piping hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Creme Brulee
Categories: Desserts
Yield: 46 Servings
1 1/4 c Whipping Cream
1/2 Vanilla Bean, split
5 lg Egg Yolks
6 tb Sugar
1 ts Grated Nutmeg
1/2 c Solid Pack Pumpkin
2 tb Orange Liqueur
1/4 c Packed Brown Sugar
1/2 ts Cinnamon
Preheat oven to 350F degrees. Bring cream to boil
in heavy saucepan. Remove from heat. Add vanilla
bean. Let stand 20 minutes; discard vanilla bean.
Whisk together yolks, 6 tablespoons sugar and
nutmeg. Add pumpkin and orange liqueur and mix
until smooth. Whisk in cream mixture. Divide
custard among six 1/2-cup ramekins. Arrange
ramekins in heavy large baking pan. Add enough
hot water to pan to come up halfway up the sides
of ramekins. Bake until sides are set but
centers move slightly when shaken, about 20
minutes. Remove from water bath and cool.
Refrigerate one hour.
Preheat broiler. Sift brown sugar and cinnamon
into small bowl. Sprinkle over custards. Broil 8
inches from heat source until sugar begins to melt,
watching carefully, about 30 seconds. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mexican Deviled Eggs
Categories: Appetizers
Yield: 12 Servings
12 lg Hard Boiled Eggs, peeled
1/4 c Mayonnaise
1 tb Ground Cumin
1 tb Capers, Finely Chopped
1 tb Mustard
1/2 ts Salt
1 Jalapeno, minced
Chile Powder, to taste
Fresh Cilantro, snipped
Cut the eggs lengthwise into halves. Slip out the
yolks and mash with a fork. Mix the mashed yolks
with the mayonnaise, cumin, capers, mustard, salt
and jalapeno. Fill the egg whites with the egg yolk
mixture, heaping lightly. Sprinkle with chile
powder and garnish with cilantro.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Black Bean & Corn Salad
Categories: Salads, Vegetables
Yield: 8 Servings
1/3 c Fresh Squeezed Lime Juice
1/2 c Olive Oil
1 Garlic Clove, minced
1 ts Salt
1/8 ts Cayenne Pepper
30 oz Canned Black Beans, rinsed
1 1/2 c Thawed Frozen Corn
1 Avocado, peeled & cubed
1 sm Bell Pepper, diced
2 md Tomatoes, diced
6 Green onions, minced
1 Jalapeno, minced
1/2 c Chopped Cilantro
Put the lime juice, olive oil, garlic, salt, and
cayenne in a small jar. Cover with the lid and
shake until the ingredients are well mixed.
In a salad bowl, combine the beans, corn, avocado,
bell pepper, tomatoes, green onions, jalapeno,
and cilantro. Shake the lime mixture and pour it
over the salad. Stir until well coated.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Carne Asada
Categories: Meats
Yield: 4 Servings
20 oz Top Sirloin Steak
2 tb Vegetable Oil
1/2 ts Oregano, crushed
1/2 ts Salt
1/4 ts Coarsely Ground Pepper
1/4 c Orange Juice
1 tb Lime Juice
2 ts Cider Vinegar
2 Orange Slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub
with oil on each side. Sprinkle with oregano,
salt and pepper. Sprinkle orange juice, lime juice
and vinegar over the steak. Cover and refrigerate
overnight for best flavor or several hours, turning
occasionally.
To cook, bring meat to room temperature. Prepare
and preheat grill. Drain meat, reserving marinade.
Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks
as they cook. Grill 3-4 minutes on each side, or
until medium-rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices
on top of steak.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Potatoes
Categories: Side Dish
Yield: 4 Servings
8 oz White Potatoes, peeled
2 Poblano Chiles, minced
4 sl Bacon, diced
1/4 c Chorizo
1 tb Olive Oil
1/2 c Jack Cheese, grated
1/2 c Sour Cream
1/2 c Queso Panela Cheese
Simmer the peeled potatoes in water to cover
until they are soft enough to pierce easily,
about 20 minutes.
Remove the potatoes from the water and when they
are cool enough to handle slice a 1/4-inch piece
lengthwise from one side to create a level
surface.
Using a paring knife and medium-sized spoon, cut
and scoop out the interiors of the potatoes from
the flattened side, leaving a 1/4- to 1/3-inch
wall all around. Cut the interior portion of the
potatoes into fairly equal-sized pieces of 1/2
inch. Place the chopped potato centers in a bowl
and add the chopped poblano chiles.
Heat a skillet over medium heat and fry the bacon
until it is crisp; then remove and reserve it.
Fry the chorizo until it is golden and remove and
reserve it. Toss the oil with the chopped potato
centers and chiles and fry until the potatoes are
crisp and golden brown; then place them in a bowl.
Chop the bacon and add it and the chorizo to the
potato mixture and allow it to come to room
temperature. Stir in the Jack cheese and the sour
cream.
Fill the reserved potato shells with the bacon
mixture and bake until they are hot and cooked
through, about 25 to 30 minutes. Place potatoes
on serving plates and sprinkle on the queso panela.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Caramel Flan
Categories: Desserts
Yield: 6 Servings
3 tb Granulated Sugar
1 tb Water
3 lg Eggs
1/3 c Dark Brown Sugar, packed
2 ts Vanilla Extract
1/4 ts Almond Extract
12 oz Evaporated Whole Milk
1/2 c Whole Milk
Preheat the oven to 300F degrees. In a small
saucepan, combine the granulated sugar with water.
Stir over moderate heat until the sugar turns a
medium caramel color, about 3 minutes. Working
quickly, pour the caramel into six 6-oz. custard
cups.
In a medium bowl, beat the eggs. Whisk in the
brown sugar, vanilla extract and almond extract.
Gradually whisk in the evaporated and whole milks.
Strain the mixture through a sieve and then pour
it into the custard cups. Place the cups in a
baking pan and add enough hot water to reach
halfway up the sides. Bake for about 1 hour or
until set. Let the flans cool to room temperature
in the water bath. Cover and refrigerate overnight.
Run a knife tip around the edge of each flan and
invert onto dessert plates. Serve cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Spiced Cider
Categories: Beverages
Yield: 6 Servings
6 c Apple Cider
1/2 ts Whole Cloves
1/4 ts Ground Nutmeg
3 Cinnamon Sticks
Heat all ingredients to boiling in 3-quart saucepan
over medium-high heat; reduce heat. Simmer uncovered
10 minutes.
Strain cider mixture to remove cloves and cinnamon.
Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Pumpkins
Categories: Cheese
Yield: 8 Servings
8 tb Cheddar Cold Pack Cheese
2 tb Finely Chopped Peanuts
4 Pretzel Sticks, broken in half
16 Fresh Parsley Leaf Pieces
Line small serving plate with waxed paper. Roll each
level tablespoon cold pack cheese food into a ball;
place on waxed paper-lined serving plate. Refrigerate
10 to 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to
resemble pumpkins. Dip bottoms of cheese balls in
chopped peanuts.
Just before serving, insert pretzel halves into cheese
balls for pumpkin stems. Decorate with parsley for
leaves. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Jack O'Lantern Pizza
Categories: Main Dish
Yield: 8 Servings
1 lb Lean Ground Beef
1 c Salsa
3/4 c Frozen Corn
1/4 c Water
2 c Original Bisquick Mix
1/3 c Very Hot Water
1 tb Vegetable Oil
2 c Shredded Jack Cheese
Orange Pepper Slices
Green Pepper Strips
Sliced Ripe Olives
Cherry Tomato Wedges
Move oven rack to lowest position. Heat oven to
450F degrees. Grease 12-inch pizza pan. Cook beef
in 10-inch skillet over medium heat, stirring
occasionally, until brown; drain. Stir in salsa,
corn and 1/4 cup water. Heat to boiling; remove
from heat.
Mix Bisquick, 1/3 cup hot water and the oil until
soft dough forms; beat vigorously 20 strokes. Let
stand 5 minutes. Press dough in pizza pan, using
fingers dipped in Bisquick; pinch edge to form
1/2-inch rim. Spread beef mixture over dough.
Sprinkle with cheese.
Bake 11 to 15 minutes or until crust is golden brown
and cheese is melted. Arrange peppers, olives, and
tomatoes on pizza to form Jack O'Lanterns.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Halloween Chex Mix
Categories: Snack
Yield: 18 Servings
8 oz White Chocolate Baking Bar
2 c Corn Chex Cereal
2 c Rice Chex Cereal
2 c Bite-Size Pretzel Twists
1/2 c Raisins
1 c Candy Corn
In large microwavable bowl, microwave chopped
chocolate uncovered on High 1 minute 30 seconds to
2 minutes 30 seconds, stirring every 30 seconds,
until melted and smooth.
Gently stir in cereal, pretzels and raisins until
evenly coated. Stir in candy corn.
Spread on waxed paper or foil until cool and
chocolate is set, about 30 minutes. Break into
chunks. Store loosely covered.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Scarecrow And Spider Cupcakes
Categories: Desserts
Yield: 16 Servings
1 1/2 c Original Bisquick Mix
1/2 c Sugar
1/2 c Milk
2 tb Vegetable Shortening
1 tb Vanilla
1 Egg
1 Tub Vanilla Frosting
8 Flat Ice Cream Cones
Strawberry Fruit Snack Rolls
Shredded Wheat, crushed
Candy Corn
Red String Licorice
Small Gumdrops
32 Candy Eyes
1 Tub Chocolate Frosting
48 Black Gumdrops
Black Shoestring Licorice
Heat oven to 375F degrees. Place paper baking cup
in each of 16 regular-size muffin cups, or grease
and flour muffin cups.
Beat Bisquick mix, sugar, milk, shortening,
vanilla and egg in large bowl on low speed 30
seconds, scraping bowl constantly. Beat on
medium speed 4 minutes, scraping bowl
occasionally. Fill muffin cups about half full.
Bake 15 to 20 minutes or until toothpick inserted
in center comes out clean. Immediately remove
from pan; cool completely.
For Scarecrows: Frost 8 cupcakes with vanilla
frosting. Decorate each ice cream cone with bow
made with fruit rolls. Place ice cream cone upside
down on each cupcake for hat. Arrange crushed
cereal on cupcakes for hair. Use candy corn for
nose, red licorice and small gumdrops for mouth
and candy eyes for eyes.
For Hairy Spiders: Frost 8 cupcakes with chocolate
frosting. Squeeze large black gumdrops, one at a
time, through garlic press to form hair; arrange
on cupcakes. Cut black shoestring licorice into
4-inch pieces and insert into cupcakes for legs.
Place candy eyes on large black gumdrops for eyes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Autumn Punch
Categories: Beverage
Yield: 7 Quarts
1 1/2 c Honey
3/4 c Lemon Juice
6 Whole Cardamom Seeds
3 3-inch Sticks Cinnamon
1 ts Whole Allspice
2 ts Whole Cloves
1 1/2 qt Cranberry Juice
5 c Apple Cider
5 c Apricot Nectar
3 qt Ginger Ale
Crushed Ice
Combine first 6 ingredients in a saucepan; bring
to a boil, reduce heat, and simmer 10 minutes.
Strain and discard spices. Chill. Combine chilled
mixture with remaining juices and ginger ale.
Serve over crushed ice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Bisque
Categories: Soups
Yield: 8 Servings
2 tb Butter
1 lg Onion, chopped
1/3 c All-Purpose Flour
2 ts Dried Tarragon
1/4 ts Salt
1/4 ts Ground Black Pepper
1 cn Condensed Chicken Broth
1 c Water
1/4 c Sundried Tomatoes, chopped
1 lb Ripe Tomatoes
1 cn Condensed Tomato Soup
2 1/2 c Milk
1/2 c Half-And-Half
Chopped Fresh Tarragon
In a 4-quart saucepan, melt butter over medium
heat. Add onion and saute until tender. Stir flour,
tarragon, salt, and pepper into onion until well
mixed. Gradually stir in undiluted broth and water
until well combined. Add sundried tomatoes and heat
mixture to boiling, stirring constantly. Cover and
reduce heat to low. Simmer soup 10 minutes, stirring
occasionally.
Peel, seed, and dice tomatoes. Stir undiluted tomato
soup, milk, and half-and-half into soup until well
mixed. Increase heat to medium-high and heat soup
until bubbles appear around side of pan. Do not boil.
Stir in diced tomatoes and heat through. Ladle soup
into bowls. Sprinkle soup with tarragon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Pot Roast
Categories: Main Dish, Meats
Yield: 6 Servings
3 lb Beef Chuck Roast
6 tb Flour, divided
6 tb Butter, divided
3 c Hot Water
2 ts Beef Bouillon Granules
1 md Onion, quartered
1 Rib Celery, cut into pieces
1 ts Salt
1/2 ts Pepper
4 Carrots, cut into 2" pieces
Sprinkle the roast with 1 tablespoon of the flour.
In a Dutch oven, brown the roast on all sides in
half of the butter. Add the water, bouillon, onion,
celery, salt and pepper; bring to a boil. Reduce
heat; cover and simmer for 1 hour. Add carrots;
cover and simmer 45-60 minutes longer or until meat
is tender. Remove meat and carrots to a serving
platter and keep warm. Strain cooking juices; set
aside.
In the same Dutch oven, melt remaining butter.
Stir in remaining flour; cook and stir until
bubbly. Add 2 cups of the cooking juices and
blend until smooth. Cook and stir until thickened;
add additional cooking juices until gravy has
desired consistency.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Garlic New Potatoes
Categories: Vegetables
Yield: 4 Servings
2 tb Vegetable Oil
2 tb Olive Oil
1 Head Garlic
1 ts Dried Rosemary
2 Bay Leaves
1 1/2 lb Scrubbed New Potatoes
1/2 ts Salt
Fresh Ground Pepper
Separate garlic cloves but do not peel.
Preheat oven to 325F degrees. Place oils, garlic
cloves, rosemary and bay leaves in a 9x13-inch
baking dish. Place the dish in oven and heat until
oil is hot, about 5 minutes. While oil is heating,
cut potatoes into quarters, or halves if small.
Place potatoes in a bowl of cold water to prevent
them from darkening.
When oil is hot, drain potatoes and pat dry
thoroughly with paper towels. Remove baking dish
from oven and carefully place potatoes in dish.
Lightly season with salt and pepper. Stir to coat
with oil. Roast, shaking dish and turning potatoes
every 15 minutes, until browned and cooked through,
about 1-1/4 hours. Using a slotted spoon, transfer
roasted potatoes and garlic to serving dish. Serve
hot. Cut the ends off the cloves of garlic and press
the garlic puree over the roasted potatoes. Stir.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Pumpkin Cheesecake
Categories: Desserts
Yield: 12 Servings
3/4 c Graham Cracker Crumbs
1/2 c Walnuts, ground
6 tb Melted Butter
2 lb Cream Cheese, softened
1 1/2 c Sugar
1/3 c Flour
2 ts Cinnamon
1 ts Nutmeg
1/2 ts Ground Cloves
1/4 ts Ground Allspice
6 lg Eggs
1 1/2 c Pumpkin Puree
Sweetened Whipped Cream
Butter sides and bottom of a 9-inch springform pan.
Combine graham cracker crumbs, walnuts, and melted
butter and press up sides and on bottom of pan. Chill.
In large bowl, beat cream cheese until light. Gradually
add sugar, flour and spices. Beat in eggs, 1 at a time,
blending well. Add pumpkin puree and blend well. Pour
batter into chilled pan and bake in center of oven at
325F degrees for 90 minutes.
Turn off heat and let cake stand for 30 minutes with
door open. Cool on rack and then chill for 2 hours for
about 2 hours.
Serve with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Bake
Categories: Appetizers
Yield: 4 Servings
1 c Grated Parmesan Cheese
1 c Mayonnaise
1 ds Tabasco Sauce
1 ds Garlic Salt
2 Jars Artichoke Hearts
Drain artichoke hearts and cut into small pieces.
Mix with remaining ingredients. Bake at 350F
degrees until bubbly. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zucchini Soup
Categories: Soups
Yield: 4 Servings
1 lb Zucchini, thinly sliced
1 tb Butter
2 tb Onion, chopped finely
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
butter in a 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 and blend for 30 seconds.
Serve hot or well chilled. Garnish each bowl with
reserved thin slices of zucchini.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Turkey With Apricot Stuffing
Categories: Main Dish
Yield: 12 Servings
1 c Diced, Dried Apricots
1 1/2 c Grand Marnier
3 c Butter, divided
2 c Coarsely Chopped Celery
1 lg Onion, chopped
1 lb Bulk Pork Sausage
1 lb Herb Stuffing Mix
1 c Slivered Almonds
2 c Chicken Stock
1 1/2 ts Dried Thyme, divided
Salt, to taste
Pepper, to taste
21 lb Turkey
2 Oranges, cut in half
Place the apricots and 1 cup of Grand Marnier in a
small saucepan. Heat to boiling. Remove from the heat
and set aside. Melt 1/2 cup of butter in a large
skillet over medium heat. Add the celery and onion
and saute for 10 minutes. Transfer to a large mixing
bowl. Cook the pork sausage in the same skillet,
crumbling with a fork, until it is no longer pink.
Remove and add to the celery mixture. Add the
stuffing mix, apricots with cooking liquid, and
almonds, stir to combine.
Heat 1/2 cup butter and the stock in a small
saucepan just until the butter melts. Pour over
the stuffing mixture and add the remaining 1/2 cup
Grand Marnier. Stir well to moisten the stuffing.
Season with 1/2 teaspoon thyme, salt and pepper
to taste.
Preheat oven to 450F degrees. Rinse the turkey
inside and out and pat dry. Squeeze the juice of
the oranges all over the turkey and in the neck and
body cavities. Spoon the stuffing loosely into the
cavities. Set aside any extra stuffing. Sew up the
cavities or close with small trussing skewers. Place
the turkey on a roasting rack in a roasting pan.
Sprinkle all over with 1 teaspoon thyme and salt and
pepper to taste. Spread the 2 cups butter all over
the turkey. Turn breast side up in the pan and cover
the pan with aluminum foil. Place turkey in the oven
and reduce heat to 425F degrees. Roast for 3 hours.
Remove the foil and roast, basting occasionally,
until the juices run clear when the meaty part of
the thigh is pierced with a sharp skewer, about 2
more hours. Bake the leftover stuffing in a baking
dish at 325F degrees for 30 minutes. Let turkey stand,
covered with foil for 15 minutes before carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mascarpone Mashed Potatoes
Categories: Side Dish
Yield: 4 Servings
4 Potatoes, peeled & cubed
3 sm Roasted Garlic Cloves
2 tb Mascarpone Cheese
1 tb Butter
1/2 c Heavy Cream, warmed
1/4 ts Salt, or to taste
1 ds White Pepper, or to taste
In a saucepan, place potatoes in enough cold water
to cover them. Bring to a simmer, then cook until
soft, about 30 minutes. Drain.
Mash potatoes with a mixer. Mince the roasted
garlic and add to the potatoes. Add the Mascarpone,
butter and cream; mix at medium speed until combined.
Season with salt and white pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Pie
Categories: Pies, Desserts
Yield: 8 Servings
1 c Half-And-Half
1/2 c Milk
3/4 c Dark Brown Sugar
1 ts Ground Cloves
1 ts Cinnamon
3 lg Eggs
2 tb Cognac
1 1/2 c Pureed Pumpkin, canned
1 tb Minced Candied Ginger
1 9" Pie Shell, unbaked
Preheat oven to 350F degrees. Beat half-and-half,
milk, brown sugar, cinnamon, cloves, eggs and
cognac together in a mixing bowl. Stir in pureed
pumpkin and candied ginger. Pour the filling into
the pie shell. Bake for 40-50 minutes in the middle
of the oven until the filling is set and the center
of the pie barely moves when shaken.
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