---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon Swiss Dip
Categories: Appetizers
Yield: 8 Servings
8 sl Bacon, chopped
8 oz Softened Cream Cheese
1/2 c Mayonnaise
2 ts Dijon Style Mustard
1 1/2 c Shredded Swiss Cheese
2 Green Onions, chopped
1/2 c Smoked Almonds, chopped
Cocktail Rye Bread
Baby Carrots
Preheat oven to 400F degrees.
Brown bacon in nonstick skillet over medium high
heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise,
Dijon, Swiss and scallions with cooked bacon.
Transfer to a shallow small casserole or baking
dish and bake until golden and bubbly at edges,
15 to 18 minutes. Top with chopped smoked almonds.
Place dip on a platter and surround warm casserole
with bread and carrots for dipping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Soup
Categories: Soups
Yield: 4 Servings
3 tb Olive Oil
2 lg Sweet Onions, sliced
1/2 ts Salt
1/2 ts Pepper
1/2 lb Shrimp, peeled and deveined
1 ts Fresh Thyme Leaves
4 c Beef Broth
4 sl French Bread, cubed
4 sl Fontina Cheese
In a medium, heavy saucepan, heat the olive oil over
medium heat. Add the onions, salt, and pepper. Cook,
stirring occasionally, until the onions are tender,
about 10 minutes. Add the thyme and broth. Simmer,
uncovered, until the onions are soft, about 15
minutes.
Divide the soup between the 4 ovenproof ramekins.
Divide the cubed bread among the ramekins. Top
each with slices of fontina cheese. Place under
the broiler, until the cheese is golden and
bubbly, about 4 minutes. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chipotle Sliders
Categories: Main Dish, Meats
Yield: 8 Servings
1 c Mayonnaise
2 Chipotles, in adobo sauce
1 tb Adobo Sauce
Juice Of 1/2 Lime
Salt, to taste
Pepper, to taste
1 1/2 lb Lean Ground Chuck
Cheese Slices
Mini Burger Buns
Pickle Slices
Red Onion Slices
Combine mayonnaise, chipotles, and adobe sauce in
a food processor and puree. Season, to taste, with
salt and pepper. Set aside.
Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed
tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are
nice and crusty on the first side, about 4 to 5
minutes and then flip and cook another 4 minutes.
When the sliders are about done, top with cheese
and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with
chipotle mayonnaise, pickles, and onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Macaroni And Cheese
Categories: Side Dish
Yield: 8 Servings
1/2 lb Elbow Macaroni
3 tb Butter
3 tb Flour
1 tb Powdered Mustard
3 c Milk
1/2 c Yellow Onion, minced
1 Bay Leaf
1/2 ts Paprika
1 lg Egg
12 oz Sharp Cheddar, shredded
1 ts Salt
Pepper, to taste
3 tb Butter
1 c Panko Bread Crumbs
Preheat oven to 350F degrees.
In a large pot of boiling, salted water cook the
pasta to al dente.
While the pasta is cooking, in a separate pot, melt
the butter. Whisk in the flour and mustard and keep
it moving for about five minutes. Stir in the milk,
onion, bay leaf, and paprika. Simmer for ten minutes
and remove the bay leaf.
Stir in the egg a little at a time to prevent
cooking. Stir in 3/4 of the cheese. Season with
salt and pepper. Fold the macaroni into the mix
and pour into a 2-quart casserole dish. Top with
remaining cheese.
Melt the butter in a saute pan and toss the bread
crumbs to coat. Top the macaroni with the bread
crumbs. Bake for 30 minutes. Remove from oven
and allow to rest for five minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red Velvet Cupcakes
Categories: Desserts
Yield: 24 Cupcakes
Cupcakes
2 1/2 c All-Purpose Flour
1 1/2 c Sugar
1 ts Baking Soda
1 ts Salt
1 ts Cocoa Powder
1 1/2 c Vegetable Oil
1 c Buttermilk, room temp
2 lg Eggs, room temperature
2 tb Red Food Coloring
1 ts White Distilled Vinegar
1 ts Vanilla Extract
Frosting
16 oz Cream Cheese, softened
1 c Butter, softened
1 ts Vanilla Extract
4 c Sifted Confectioners' Sugar
Chopped Pecans
Fresh Raspberries
Preheat the oven to 350F degrees. Line 2 pans (24
muffin cups) with paper liners.
In a medium mixing bowl, sift together the flour,
sugar, baking soda, salt, and cocoa powder. In a
large bowl gently beat together the oil,
buttermilk, eggs, food coloring, vinegar, and
vanilla with a handheld electric mixer. Add the
sifted dry ingredients to the wet and mix until
smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins,
about 2/3 filled. Bake in oven for about 20 to 22
minutes, turning the pans once half way through.
Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before
frosting.
In a large mixing bowl, beat the cream cheese,
butter and vanilla together until smooth. Add
the sugar and on low speed, beat until
incorporated. Increase the speed to high and
mix until very light and fluffy.
Ice the cupcakes and garnish with chopped
pecans and a fresh raspberry.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Bloody Mary
Categories: Appetizers
Yield: 6 Servings
1 1/2 lb Cooked Medium Shrimp
1/2 c Tomato Juice
1/4 c Vodka
1/2 ts Red Pepper Sauce
1/2 ts Sugar
1/2 ts Celery Salt
2 tb Chopped Fresh Parsley
1 c Cocktail Sauce
1/4 c Diced Green Olives
Arrange shrimp in single layer in rectangular glass
or plastic dish, 11x7x1 1/2 inches.
Heat tomato juice, vodka and pepper sauce to boiling
in 1-quart saucepan over medium-high heat. Stir in
sugar; reduce heat. Simmer uncovered 5 minutes,
stirring occasionally. Stir in celery salt and
parsley; pour over shrimp. Cover and refrigerate
2 to 3 hours.
Remove shrimp from marinade with slotted spoon and
place in an oversized martini glass. Mix cocktail
sauce and olives and pour mixture over shrimp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Elegant Tossed Salad
Categories: Salads
Yield: 2 Servings
2 tb Olive Oil
1 tb Red Wine Vinegar
2 ts Grated Parmesan Cheese
2 ts Dijon Mustard
1/4 ts Salt
2 c Salad Greens
1/2 c Sliced Fresh Mushrooms
1/4 c Thinly Sliced Leek
Croutons
In tightly covered container, shake oil, vinegar,
cheese, mustard and salt until well blended.
Refrigerate at least 1 hour.
In large bowl, place salad greens, mushrooms and
leek. Add dressing; toss to coat. Garnish with
croutons.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Salmon Steaks
Categories: Main Dish, Seafood
Yield: 2 Servings
1 tb Butter, melted
1 tb Lemon Juice
2 Salmon Steaks, 3/4" thick
1/2 ts Onion Salt
1/4 ts Dried Thyme Leaves
1/8 ts Pepper
Paprika, if desired
Lemon wedge, if desired
Chopped Fresh Parsley
Heat oven to 400F degrees. Heat butter and lemon
juice in square pan, 8x8x2 inches, in oven until
butter is melted. Place salmon in pan; turn to
coat both sides with lemon mixture. Sprinkle with
onion salt, thyme and pepper.
Bake uncovered 25 to 35 minutes or until salmon
flakes easily with fork. Sprinkle with paprika;
serve with lemon wedges and parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baby Peas With Bacon
Categories: Side Dish
Yield: 6 Servings
3 1/2 c Frozen Sweet Peas
2 sl Bacon, chopped
2 tb Finely Chopped Onion
1/4 c Slivered Almonds
2 tb Butter
1/2 ts Salt
1 ds Pepper
Cook peas as directed on bag; drain.
Meanwhile, in 10-inch nonstick skillet, cook bacon
over medium-high heat 4 to 5 minutes, stirring
occasionally, until crisp. Remove bacon from
skillet with slotted spoon; drain on paper towels.
Add onion and almonds to bacon drippings in skillet;
cook over medium-high heat 3 to 4 minutes, stirring
frequently, until onion is tender and almonds are
lightly browned. Remove from skillet.
In same skillet, melt butter over medium-high heat.
Add cooked peas, bacon, onion, almonds, salt and
pepper; toss.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shortbread Hearts
Categories: Desserts, Cookies
Yield: 2 Cookies
1 c Butter, softened
3/4 c Powdered Sugar
1 ts Almond Extract
1/4 ts Red Food Color
2 c All-Purpose Flour
1/4 c Sliced Almonds
1/4 c White Baking Chips
1 ts Shortening
Small Candy Hearts
Heat oven to 350F degrees. Beat butter, powdered
sugar, almond extract and food color in medium bowl
with electric mixer on medium speed 2 minutes. Stir
in flour and almonds.
Divide dough in half; cover half and set aside.
Place remaining half on ungreased cookie sheet;
press into heart shape, about 1/4 inch thick.
Bake 15 to 18 minutes or until edges just begin
to brown. Cool on cookie sheet 25 minutes;
carefully remove from cookie sheet to serving
platter. Repeat with remaining dough.
Place baking chips and shortening in microwavable
bowl. Microwave uncovered on Medium-High (70%)
about 1 minute 30 seconds, stirring every 30
seconds, until chips can be stirred smooth.
Drizzle over shortbread. Sprinkle with candy
hearts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Horchata
Categories: Beverages
Yield: 4 Servings
3 1/2 oz Almond Paste
4 c Water, divided
1/2 c Rice Flour
1 ts Ground Cinnamon
Cinnamon Sticks, for garnish
In a food processor, combine almond paste and 2 cups
water. In a large sealable pitcher, combine almond
mixture, rice flour, cinnamon and remaining water.
Shake well and refrigerate for 12 to 24 hours.
Shake well again and strain through a metal strainer
into a pitcher. Then line strainer with a double
layer of cheesecloth, and strain into another pitcher.
Discard solids and pour liquid over ice into tall
glasses. Garnish each glass with a cinnamon stick.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Citrus Salad
Categories: Salads
Yield: 4 Servings
2/3 c Slivered Almonds
1/3 c Orange Juice
2 tb White Wine Vinegar
2 tb Vegetable Oil
1 tb Honey
2 ts Grated Fresh Ginger
1/4 ts Salt
1/8 ts Red Pepper Flakes
2 Grapefruits, peeled
2 Navel Oranges, peeled
1/4 c Chopped Red Onion
6 c Spinach Leaves, torn
Spread almonds in an ungreased baking pan. Place
in 350F degree oven and bake 5 to 10 minutes or
until almonds are light brown; stir once or twice
to assure even browning. Note that almonds will
continue to brown slightly after removing from
oven.
In the container of a blender combine orange juice,
vinegar, oil, honey, ginger, salt and pepper flakes
to make dressing. Blend to mix thoroughly.
Seperate grapefruits and oranges into segments. In
a bowl combine fruit, onion and dressing. Set aside
at least 10 minutes or up to 1 hour.
To serve, line four individual plates with spinach.
Spoon fruit mixture with dressing over spinach,
dividing equally. Sprinkle almonds over salads.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Parmesan Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
1 Boneless Chicken Breast
1 Egg
1 c Sliced Almonds
1/2 c Grated Parmesan Cheese
1 tb Olive Oil
1/4 c Chopped Red Onion
1 tb Minced Garlic
1 c White Wine
1/4 c Teriyaki Sauce
2 ts Minced Fresh Tarragon
Preheat oven to 375F degrees. Remove skin from
chicken and cut breast into four equal pieces. Beat
egg in a shallow bowl. Place almonds in another
shallow bowl. Roll each piece of chicken first in
egg, then in almonds. Place in a baking dish and
bake 20 minutes. Sprinkle breasts with Parmesan
and bake an additional 20-30 minutes, until almonds
are golden brown and chicken is cooked throughout.
Meanwhile, heat oil in a medium saucepan. Add
onion and garlic and cook on medium heat until
onion is caramelizing, about 5 minutes. Stir in
wine, teriyaki sauce and minced tarragon. Turn
heat to high and bring to a boil; reduce to a
simmer and cook until mixture is reduced by half,
about 10 minutes. Sauce will be thin. Strain.
Divide sauce among four plates and place a piece
of chicken on each.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asparagus With Aioli
Categories: Side Dish
Yield: 4 Servings
1 lb Fresh Asparagus, trimmed
1/3 c Mayonnaise
2 tb Sliced Almonds
1/2 ts Minced Garlic
1/4 ts Grated Orange Zest
2 tb Fresh Orange Juice
Lay asparagus in a large skillet, and cover with
salted water. Cover and bring to a boil, cooking 5
minutes for slender spears, 7 minutes for fat
spears, or just until tender.
Meanwhile, stir together mayonnaise, almonds, garlic
and orange zest. Place cooked asparagus on a serving
plate and brush with orange juice. Serve aioli sauce
in a small dish on the side.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Raspberry Almond Macaroons
Categories: Desserts, Cookies
Yield: 36 Cookies
RASPBERRY BUTTERCREAM
1/2 c Butter, room temp.
1 pn Salt
1 tb Confectioners' Sugar
1 tb Seedless Raspberry Jam
1/4 ts Vanilla Extract
MACAROONS
3/4 c Plus 2 Tb. Ground Almonds
3/4 c Powdered Sugar
1 ts Almond Extract
1/4 ts Red Food Color
2 c All-Purpose Flour
1/4 c Sliced Almonds
1/4 c White Baking Chips
1 ts Shortening
Small Candy Hearts
Make buttercream: Using a mixer, beat butter with
salt until fluffy. Add confectioners' sugar, jam,
vanilla extract, and beat until blended. Store
covered and refrigerated, and let come to room
temperature before using.
Make cookies: Preheat oven to 300F degrees and line
two baking sheets with parchment paper. Combine
ground almonds and confectioners' sugar until very
fine in a food processor. In a medium bowl whisk
egg whites until stiff but not dry. Add sugar,
and whisk again until very stiff. Using a rubber
spatula, add one-third almond mixture to egg
whites and gently fold in, leaving some streaks.
Gently fold in remaining almond mixture by thirds.
Make a piping bag for the batter: Place a sturdy
plastic storage bag into a tall water glass, folding
its top back around the rim of the glass. Spoon
batter gently into plastic bag. Remove bag from
water glass and close, snipping a hole in one
bottom corner. Use this piping bag to pipe 1-inch
kisses onto baking sheets. Bake 18 to 20 minutes,
turning pans halfway through baking or until set
but not dried out.
Let cookies cool completely, then remove from
parchment paper with a small offset spatula.
Sandwich cookies together with buttercream and
serve, or store airtight for up to 2 days.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Cherry Milkshake
Categories: Beverages
Yield: 2 Servings
8 Maraschino Cherries
2 c Vanilla Ice Cream
3/4 c Cold Milk
1/4 c Chocolate Syrup
Sweetened Whipped Cream
2 Maraschino Cherries
Remove stems from the 8 cherries. Place the eight
cherries, ice cream, milk, and syrup in a blender
container. Cover; blend until smooth. Pour into two
tall glasses and garnish each with whipped cream
and a cherry.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Three Potato Salad
Categories: Salads
Yield: 8 Servings
1 lb Red Potatoes, unpeeled
1 lb White Potatoes, unpeeled
1 lb Sweet Potatoes, peeled
1/2 c Mayonnaise
1 tb Dijon Mustard
1/4 c Green Onions
Salt, to taste
Black Pepper, to taste
4 sl Cooked Bacon, crumbled
Cover potatoes with water in 4-quart pan; bring to
a boil over high heat. Reduce heat to low and simmer
14 minutes or until potatoes are tender; drain and
cool slightly.
Combine mayonnaise with mustard in large bowl. Add
potatoes and onions and toss gently. Season to taste
with salt and pepper. Serve chilled or at room
temperature. Just before serving, sprinkle with bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey Mustard Chicken Fingers
Categories: Main Dish, Poultry
Yield: 4 Servings
6 tb Mayonnaise
1 tb Dijon Mustard
2 tb Honey
1 lb Deboned, Skinned Chicken Breast
1 1/2 c Graham Cracker Crumbs
Preheat oven to 425F degrees. Combine mayonnaise,
mustard and honey in medium bowl; reserve 1/2 for
dipping. Add chicken to remaining mayonnaise mixture;
stir to coat, then roll in crumbs. Bake 10 minutes
or until chicken is thoroughly cooked. Serve with
reserved honey mustard sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mac 'N Cheese
Categories: Side Dish
Yield: 6 Servings
1 c Mayonnaise
3 c Shredded Cheddar Cheese
1 1/2 c Milk
8 oz Elbow Macaroni, cooked
Preheat oven to 375F degrees.
In large bowl, combine mayonnaise, 2-1/2 cups cheese
and milk. Stir in macaroni. Spoon into shallow
2-quart casserole, then top with remaining 1/2 cup
cheese. Bake 30 minutes or until heated through
and cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Boston Cream Pie
Categories: Desserts
Yield: 8 Servings
CAKE
1 c All-Purpose Flour
1 c Sugar
1/3 c Unsweetened Cocoa
1/2 ts Baking Powder
6 tb Butter, softened
1 c Milk
1 Egg
1 ts Vanilla Extract
CHOCOLATE FILLING
1/2 c Sugar
1/4 c Unsweetened Cocoa
2 tb Cornstarch
1 1/2 c Light Cream
1 tb Butter
1 ts Vanilla Extract
CHOCOLATE GLAZE
2 tb Water
1 tb Butter
1 tb Corn Syrup
2 tb Unsweetened Cocoa
3/4 c Powdered Sugar
1/2 ts Vanilla Extract
Prepare Cake: Heat oven to 350F degrees. Grease and
flour one 9-inch round baking pan.
Stir together flour, sugar, cocoa and baking soda in
large bowl. Add butter, milk, egg and vanilla. Beat
on low speed of mixer until all ingredients are
moistened. Beat on medium speed 2 minutes. Pour
batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted
in center comes out clean. Cool 10 minutes; remove
from pan to wire rack. Cool completely.
Prepare Chocolate Filling: Stir together sugar, cocoa
and cornstarch in medium saucepan; gradually stir in
light cream. Cook over medium heat, stirring
constantly, until mixture thickens and begins to
boil. Boil 1 minute, stirring constantly; remove
from heat. Stir in butter and vanilla. Press plastic
wrap directly onto surface. Cool completely.
Cut cake into two thin layers. Place one layer on
serving plate; spread filling over layer. Top with
remaining layer.
Prepare Satiny Chocolate Glaze: Heat water, butter
and corn syrup in small saucepan to boiling. Remove
from heat; immediately stir in cocoa. With whisk,
gradually beat in powdered sugar and vanilla until
smooth; cool slightly.
Pour onto top of cake, allowing some to drizzle down
sides. Refrigerate until serving time. Cover;
refrigerate leftover cake.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon Wrapped Figs
Categories: Appetizers
Yield: 30 Appetizers
12 oz Fully Cooked Canadian Bacon
16 oz Dried Whole Calimyrna Figs
30 Shelled Pistachio Nuts
30 sm Fresh Basil Leaves
Heat oven to 425F degrees. Spray jelly roll pan,
15-1/2 x 10-1/2 x 1-inch, with cooking spray. Cut
each bacon slice in half.
Remove stems from figs and cut a slit in each;
stuff with nut. Place basil leaf on bacon strip;
wrap around fig. Place seam side down in pan.
Bake 8 to 10 minutes or until bacon is brown.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Couscous Vegetable Salad
Categories: Salads
Yield: 6 Servings
1 c Uncooked Couscous
1 tb Olive Oil
2 c Zucchini, in 1/4" slices
1 1/2 c Yellow Squash, in 1/4" slices
1 lg Red Bell Pepper, in 1" pieces
1/2 md Red Onion, cut into 8 wedges
7 oz Refrigerated Basil Pesto
2 tb Balsamic Vinegar
Make couscous as directed on package.
Meanwhile, heat oil in 10-inch nonstick skillet over
medium-high heat. Cook zucchini, yellow squash, bell
pepper and onion in oil about 5 minutes, stirring
frequently, until crisp-tender.
Toss couscous, vegetable mixture, pesto and vinegar
in large bowl. Serve warm or cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Panko-Crusted Sole
Categories: Main Dish, Fish
Yield: 4 Servings
1/2 c All-Purpose Flour
4 1/2 ts Chili Powder
1 tb Salt
1 ts Freshly Ground Black Pepper
3 Eggs, beaten well
1 1/2 c Panko Bread Crumbs
1 lb Sole Fillets
1/2 c Extra-Virgin Olive Oil
2 tb Thinly Sliced Garlic
1 Jalapeno, thinly sliced
1 1/2 c Fresh Basil Leaves
1 tb Grated Orange Peel
In small bowl, mix flour, chili powder, salt and
pepper. Line up 3 like-sized baking dishes or
shallow bowls. Place flour mixture in first dish.
Place beaten eggs in second dish. In third dish,
place bread crumbs. To bread fish fillets, coat
with flour mixture, dip into eggs, then coat with
bread crumbs. Set aside on platter or baking tray.
In 12-inch nonstick skillet, heat 1/3 cup of the
oil over high heat. Add half of the fillets; cook
about 2 minutes or until lightly browned and crisp.
Turn fish; cook other sides 1 minute. Remove from
skillet to warmed serving platter; cover to keep
hot. Cook remaining fillets, adding more oil if
necessary.
Add garlic and chile to hot oil in skillet. Season
with salt and pepper. Cook and stir 2 minutes. Add
basil; cook and stir 2 minutes to crisp. Toss in
orange peel.
Arrange fillets on serving platter or individual
plates; top with the basil, garlic and orange
mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Vegetable Risotto
Categories: Side Dish
Yield: 8 Servings
1 tb Butter
3 tb Olive Oil
1 c Onion, chopped
1 Clove Garlic, finely chopped
1 c Uncooked Arborio Rice
4 c Chicken Broth, warmed
12 oz Frozen Broccoli And Carrots
1/2 c Shredded Parmesan Cheese
2 tb Chopped Fresh Parsley
1/4 ts Coarse Ground Pepper
In 10-inch nonstick skillet, heat butter and oil
over medium-high heat until butter is melted. Add
onion and garlic; cook 3 to 4 minutes, stirring
frequently, until onion is tender.
Stir in rice. Cook, stirring occasionally, until
edges of kernels are translucent. Stir in 1/2 cup
of the broth. Cook 2 to 3 minutes, stirring
constantly, until broth is absorbed.
Reduce heat to medium. Stir in 1 1/2 cups of the
broth; cook uncovered about 5 minutes, stirring
frequently, until broth is absorbed. Stir in another
1 cup of the broth; cook uncovered about 5 minutes
longer, stirring frequently, until broth is absorbed.
Stir in remaining 1 cup broth. Cook about 8 minutes,
stirring frequently, until rice is tender and mixture
is creamy.
Meanwhile, cook frozen vegetables as directed on bag.
Stir vegetables, Parmesan cheese, parsley and pepper
into rice mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Coconut Cherry Bars
Categories: Desserts
Yield: 30 Bars
1 c All-Purpose Flour
1/3 c Butter
3 tb Powdered Sugar
2 Eggs
1 c Sugar
3/4 c Chopped Nuts
1/2 c Flaked Coconut
1/2 c Chopped Maraschino Cherries
1/4 c All-Purpose Flour
1/2 ts Baking Powder
1/4 ts Salt
1 ts Vanilla
Heat oven to 350F degrees. Grease 8- or 9-inch
square pan.
In medium bowl, mix 1 cup flour, the butter and
powdered sugar with spoon until flour is moistened.
Press mixture in pan. Bake 10 minutes.
In medium bowl, beat eggs. Stir in remaining
ingredients. Spread over baked layer.
Bake 25 to 30 minutes or until golden brown. Cool
completely, about 30 minutes. Cut into squares.
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