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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry-Banana Smoothies
Categories: Beverages
Yield: 2 Servings
1 1/2 c Cold Milk
10 oz Frozen Strawberries
1 md Banana, cut into chunks
1/3 c Orange Juice
Honey, to taste
Allow strawberries to partially thaw.
In blender or food processor place the milk,
strawberries, banana and orange juice. Cover; blend
on high speed about 1 minute or until smooth.
Sweeten to taste with honey.
Pour into 2 glasses. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cobb Salad
Categories: Salads
Yield: 4 Servings
Vinaigrette:
1/2 c Vegetable Oil
1/4 c Lemon Juice
1 tb Red Wine Vinegar
2 ts Sugar
1/2 ts Salt
1/2 ts Ground Mustard
1/4 ts Pepper
1/2 ts Worcestershire Sauce
1 Clove Garlic, minced
Salad:
6 c Bite-Size Salad Greens
2 c Cut-Up Cooked Chicken
3 Hard-Cooked Eggs, chopped
2 md Tomatoes, chopped
1 md Avocado, peeled and chopped
1/4 c Crumbled Blue Cheese
4 sl Cooked Bacon, crumbled
In tightly covered container, shake all vinaigrette
ingredients. Refrigerate at least 1 hour to blend
flavors.
Divide lettuce among 4 salad plates or shallow
bowls. Arrange remaining salad ingredients in rows
on lettuce. Serve with vinaigrette.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Manicotti
Categories: Main Dish, Pasta
Yield: 6 Servings
14 Uncooked Manicotti Shells
2 c Shredded Mozzarella
1/4 ts Crushed Red Pepper Flakes
15 oz Ricotta Cheese
10 oz Frozen Cut Spinach, thawed
2 Cloves Garlic, minced
1 Egg, slightly beaten
3 c Jarred Pasta Sauce
Heat oven to 375F degrees. Cook manicotti as
directed on box. Rinse with cool water; drain well.
Drain the thawed spinach and squeeze it dry. In
a medium bowl, stir together 1 1/2 cups of the
Mozzarella, the red pepper, ricotta cheese,
spinach, garlic and egg.
In bottom of ungreased 13x9-inch glass baking dish,
spread 1 cup of the pasta sauce. Spoon ricotta
mixture into manicotti; place over sauce in dish.
Pour remaining sauce over manicotti.
Cover tightly with foil; bake about 30 minutes or
until sauce is bubbling. Uncover dish; sprinkle
with remaining 1/2 cup Italian cheese blend. Bake
uncovered 5 minutes longer or until cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peas With Mushrooms
Categories: Side Dish
Yield: 6 Servings
1 tb Olive Oil
1 md Onion, diced
1 c Sliced Fresh Mushrooms
16 oz Frozen Peas
1/4 ts Coarse Salt
1/8 ts White Pepper
1/4 ts Dried Thyme Leaves
In 10-inch skillet, heat oil over medium heat. Cook
onion and mushrooms in oil 3 minutes, stirring
occasionally. Stir in peas. Cook 3 to 5 minutes,
stirring occasionally, until tender.
Sprinkle with salt, pepper and thyme. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apricot-Apple Crisp
Categories: Desserts
Yield: 12 Servings
1 1/2 c All-Purpose Flour
1 1/2 c Packed Brown Sugar
1/4 c Plus 2 Tb. Butter, softened
2/3 c Chopped Macadamia Nuts
8 md Cooking Apples, sliced
2 c Chopped Dried Apricots
Vanilla Ice Cream
Heat oven to 350F degrees. Mix flour, sugar,
butter and nuts.
Place apples in ungreased rectangular pan, 13x9x2
inches. Top with apricots. Sprinkle flour mixture
over top.
Bake uncovered 35 to 40 minutes or until apples
are tender. Serve warm with ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chiles Rellenos Puffs
Categories: Appetizers
Yield: 24 Appetizers
1 1/2 c Water
1/2 c Butter
1 c All-Purpose Flour
1/2 c Cornmeal
1 ts Salt
6 Eggs, beaten
3/4 c Shredded Monterey Jack
3/4 c Shredded Sharp Cheddar
9 oz Chopped Green Chiles
Heat oven to 400F degrees. Spray 24 regular-size
muffin cups with cooking spray. In a 3-quart
saucepan, heat water and butter over high heat to
a full rolling boil. Remove from heat.
Stir in flour, cornmeal and salt until mixture
forms a dough and all lumps have disappeared.
Gradually stir in beaten eggs until well blended.
Stir in both cheeses and the chiles. Spoon dough
evenly into muffin cups, filling each 3/4 full.
Bake 25 to 29 minutes or until golden brown. Cool
2 minutes; remove from muffin cups. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Soup
Categories: Soups
Yield: 4 Servings
6 Corn Tortillas
1/4 c Vegetable Oil
1 sm Onion, chopped
2 Cloves Garlic, minced
1 md Anaheim Chile, chopped
4 c Chicken Broth
14 1/2 oz Diced Tomatoes, undrained
1/2 ts Salt
1 1/2 c Shredded Cooked Chicken
1 md Ripe Avocado
2 c Cut-Up Cooked Chicken
1/2 c Shredded Monterey Jack
Chopped Fresh Cilantro
1 Lime, cut into wedges
Cut tortillas in half; cut halves into 1/4-inch
strips. In 3-quart saucepan, heat oil over
medium-high heat. Cook strips in oil, 1/3 at a
time, until light brown and crisp. Remove from
pan; drain on paper towels.
Heat oil remaining in saucepan over medium-high
heat. Add onion; cook 2 minutes, stirring
frequently. Add garlic and chile; cook 2 to 3
minutes, stirring frequently, until vegetables
are crisp-tender. Stir in broth, tomatoes and
salt. Heat to boiling. Reduce heat; cover and
simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit avocado. Cut into 1-inch
slices. Divide half of tortilla strips among 4
individual serving bowls. Ladle in soup. Top
with avocado and cheese; garnish with remaining
tortilla strips and cilantro. Serve with lime
wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Enchiladas Verde
Categories: Main Dish
Yield: 4 Servings
1 1/2 c Shredded Cheddar Cheese
1 sm Zucchini, shredded
1/4 c Chopped Fresh Cilantro
8 Corn Tortillas
1/3 c Soft Cream Cheese
2 c Jarred Green Salsa
1 md Avocado, diced
1/4 c Sliced Green Onions
Heat oven to 350F degrees. Spray a rectangular
baking dish, 11x7x1 1/2-inches, with cooking
spray. Mix shredded cheese, zucchini and cilantro.
Spread each tortilla with about 2 teaspoons cream
cheese. Spoon about 1/3 cup shredded cheese
mixture onto each tortilla; spread to within 1
inch of edge. Roll up tortillas; place seam sides
down in baking dish. Pour salsa over tortillas.
Cover and bake about 25 minutes or until hot.
Top with avocado and green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spanish Rice
Categories: Side Dish
Yield: 6 Servings
1 c Uncooked White Rice
1 md Onion, chopped
2 tb vegetable oil
2 1/2 c Water
8 oz Tomato Sauce
1 sm Bell Pepper, chopped
1/2 ts Salt
3/4 ts Chili Powder
1/8 ts Garlic Powder
Cook rice and onion in oil in 10-inch skillet over
medium heat about 3 minutes, stirring occasionally,
until rice is golden brown and onion is tender.
Stir in remaining ingredients. Heat to boiling;
reduce heat. Cover and simmer about 30 minutes,
stirring occasionally, until rice is tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Snowballs
Categories: Desserts
Yield: 48 Cookies
1/2 c Lemon Drop Candies
1 c Butter, softened
1/2 c Powdered Sugar
1 ts Grated Lemon Peel
1 ts Lemon Extract
2 1/4 c All-Purpose Flour
1/4 ts Salt
Additional Powdered Sugar
Heat oven to 400F degrees. Crush lemon drops in
food processor or blender. In large bowl, beat
butter, 1/2 cup powdered sugar, the lemon peel and
lemon extract with electric mixer on medium speed,
or mix with spoon. Stir in flour, 1/4 cup of the
crushed lemon drops and the salt.
Shape dough into 1-inch balls. Place about 2
inches apart on ungreased cookie sheet.
Bake cookies 8 to 9 minutes or until set but not
brown. Immediately remove from cookie sheet; roll
in powdered sugar. Cool 10 minutes; roll in
remaining crushed lemon drops. Cool completely on
wire rack, about 30 minutes. Reroll in crushed
lemon drops.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peppery Cocktail Shrimp
Categories: Appetizers
Yield: 6 Servings
1 1/2 lb Uncooked Peeled Shrimp
4 md Green Onions, chopped
2 ts Grated Lime Peel
1/4 c Lime Juice
1 tb Soy Sauce
1/4 ts Black Pepper
1/8 ts Crushed Red Pepper
2 Garlic Cloves, minced
2 ts Sesame Oil
Mix all ingredients except oil in a large glass or
plastic bowl. Cover and refrigerate 4 hours.
Heat oven to 400F degrees. Spray rectangular pan,
13x9x2 inches, with cooking spray. Arrange shrimp
in a single layer in the pan.
Bake 10 to 12 minutes or until shrimp are pink
and firm. Drizzle with oil. Serve hot with
toothpicks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: BLT Tossed Salad
Categories: Salads
Yield: 4 Servings
Dressing
1/3 c Ranch Dressing
1/2 ts Grated Lemon Peel
Salad
10 oz Bagged Salad Greens
12 sl Cooked Bacon, crumbled
1 lg Tomato, cut into wedges
1 Avocado, cut into wedges
Mix ranch dressing and lemon peel.
In a serving bowl, toss the salad greens and
bacon with dressing until coated. Garnish with
tomato and avocado.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Baked Chicken
Categories: Main Dish
Yield: 4 Servings
3 1/2 oz Mashed Potato Flakes
1/2 ts Cayenne Pepper
1 Egg
1/2 c Buttermilk
3 lb Cut-Up Chicken
1/3 c Butter, melted
Heat oven to 425F degrees. Spray rectangular pan,
13x9x2 inches, with cooking spray.
In shallow dish, stir together potato flakes and
cayenne. In another shallow dish, beat egg with
fork or wire whisk until foamy; stir in buttermilk.
Dip chicken pieces into egg mixture, then roll in
potato mixture to coat. Place in pan. Drizzle with
butter.
Bake uncovered 30 minutes. Turn chicken; bake 20
to 25 minutes longer or until coating is golden
brown and juice of chicken is clear when thickest
piece is cut to bone (170F degrees for breasts;
180F degrees for thighs and legs).
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---------- Recipe via Meal-Master (tm) v8.06
Title: Leeks Au Gratin
Categories: Side Dish
Yield: 8 Servings
8 md Leeks With Tops
2 tb Butter
2 tb Plus 2 tsp. Flour
1/2 ts Salt
1/8 ts Black Pepper
1 1/3 c Milk
1 c Shredded Gruyere Cheese
1/4 c Dry Bread Crumbs
2 ts Butter, melted
Heat oven to 325F degrees. Grease the bottom and
sides of a shallow 2-quart casserole. Cut the leeks
into 1/2-inch pieces. In a 3-quart saucepan, heat 2
inches of water to boiling. Add the leeks. Cover
and cook over medium heat about 5 minutes or until
crisp-tender; drain.
In a 2-quart saucepan, melt 2 tablespoons butter
over low heat. Cook flour, salt and pepper over
low heat, stirring constantly, until smooth and
bubbly; remove from heat. Gradually stir in milk.
Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in cheese until melted. Stir
in leeks. Pour into the casserole.
In a small bowl, mix bread crumbs and 2 teaspoons
butter until crumbly. Sprinkle evenly over
casserole.
Bake uncovered about 25 minutes or until golden
brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mixed-Fruit Tart
Categories: Desserts
Yield: 12 Servings
Crust
1 c All-Purpose Flour
6 tb Butter, softened
3 tb Sugar
1 Egg Yolk
Filling
8 oz cream cheese, softened
3/4 c marshmallow creme
3 c assorted fruit
1 c apricot preserves
1 tb Water
Heat oven to 350F degrees. In a medium bowl, mix
all the crust ingredients using a fork or pastry
blender, until soft dough forms. Press firmly onto
a 12-inch pizza pan, to within 1/2 inch of edge of
the pan. Prick thoroughly with fork. Bake 20 to 25
minutes or until golden brown. Cool completely.
In a medium bowl, beat the cream cheese and
marshmallow creme until smooth. Spread evenly over
the crust. Arrange the fruit on the cream cheese
mixture.
In a 1-quart saucepan, heat the preserves and water
over low heat, stirring occasionally, until the the
preserves are melted. Cool slightly. Spoon over the
fruit. Store in the refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Olive-Cheese Balls
Categories: Appetizers
Yield: 48 Appetizers
2 c Shredded Cheddar Cheese
1 1/4 c All-Purpose Flour
1/2 c Butter, melted
48 sm Pimiento-Stuffed Olives
Stir together cheese and flour in large bowl. Stir
in butter thoroughly.
Drain and pat olives dry, Mold 1 teaspoon dough
around each olive; shape into ball. Place 2 inches
apart on ungreased cookie sheet. Cover and
refrigerate at least 1 hour but no longer than 24
hours.
Heat oven to 400F degrees. Bake 15 to 20 minutes
or until light brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Citrus Pasta Salad
Categories: Salads
Yield: 4 Servings
1/2 c Mayonnaise
2 ts Grated Orange Peel
2 tb Orange Juice
1/2 ts Salt
1 1/2 c Cooked Pasta Shells
4 lg Radishes, sliced
2 Oranges, sectioned
16 oz Frozen Broccoli, thawed
Mix mayonnaise, orange peel, orange juice and salt
in 2-quart bowl. Stir in remaining ingredients.
Cover and refrigerate at least 1 hour until chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Raspberry-Peach Chicken
Categories: Main Dish
Yield: 4 Servings
1/2 c Unsweetened Raspberries
1 sm Peach, peeled & sliced
2 tb Apple Juice
2 tb Honey
4 Chicken Breast Halves
- boned and skinned
1/4 ts Salt
1/4 ts Pepper
Set oven control to broil. Spray broiler pan rack
with cooking spray.
Place raspberries, peach slices, juice and honey
in blender or food processor. Cover and blend on
high speed about 1 minute or until smooth. Heat
blended mixture in 1-quart saucepan. Keep warm.
Sprinkle both sides of chicken with salt and pepper.
Place chicken on rack in broiler pan. Broil with
tops 4 to 6 inches from heat 15 to 20 minutes,
turning once, until juice is no longer pink when
centers of thickest pieces are cut.
Spoon some of the raspberry sauce on serving plate.
Place chicken on sauce. Drizzle with additional
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tangy Carrots
Categories: Side Dish
Yield: 4 Servings
1/4 c Water
4 md Carrots, diagonal sliced
1 Shallot, chopped
2 tb Balsamic Vinegar
1 tb Packed Brown Sugar
1/2 c Seedless Grape Halves
Heat water to boiling in 10-inch nonstick skillet.
Cook carrots and shallot in water over medium heat
8 to 10 minutes, stirring frequently, until water
has evaporated and carrots are tender.
Push carrot mixture to side of skillet. Mix vinegar
and brown sugar in other side of skillet. Add
grapes. Toss carrot mixture, grapes and vinegar
mixture until hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lime-Kiwi Cloud
Categories: Desserts
Yield: 12 Servings
Dessert
1 lg Angel Food Cake, cubed
12 oz Vanilla Yogurt
2 ts Grated Lime Peel
1/4 c Fresh Lime Juice
8 oz Whipped Topping
6 Kiwifruit, peeled & sliced
Sauce
20 oz Strawberries In Syrup
2 ts Cornstarch
In ungreased 13x9-inch (3-quart) glass baking dish,
arrange half of cake cubes.
In large bowl, mix yogurt, lime peel and lime juice
until well blended. Gently stir in whipped topping.
Spoon half of mixture over cake cubes in baking
dish; press down to smooth layer. Arrange kiwifruit
slices over mixture. Repeat cake and yogurt layers;
press down. Cover; refrigerate until set, at least
3 hours.
Meanwhile, drain strawberries, reserving liquid in
2-quart saucepan; set strawberries aside. Stir
cornstarch into liquid until well blended. Heat to
boiling over medium heat, stirring constantly.
Remove from heat; cool 15 minutes. Stir in
strawberries. Refrigerate until chilled, at least
30 minutes.
To serve, cut dessert into squares; place on
individual dessert plates. Spoon sauce over each
serving. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gingered Shrimp
Categories: Appetizers
Yield: 40 Appetizers
1 1/2 lb Medium Cooked Shrimp
-shelled and deveined
1/4 c Soy Sauce
2 ts Minced Fresh Ginger
1/4 c White Vinegar
2 tb Sugar
2 tb Sweet Sake
1 1/2 ts Salt
3 tb Minced Green Onions
Arrange shrimp in single layer in shallow glass or
plastic container.
Heat soy sauce to boiling in 1-quart saucepan; add
ginger. Reduce heat; simmer 5 minutes or until most
of the liquid is absorbed. Stir in vinegar, sugar,
sake and salt. Pour over shrimp. Cover with plastic
wrap and refrigerate at least 2 hours but no longer
than 12 hours.
Remove shrimp from marinade with slotted spoon;
arrange on serving plate. Sprinkle with onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mandarin Salad
Categories: Salads
Yield: 6 Servings
SUGARED ALMONDS:
1/4 c Sliced Almonds
4 ts Sugar
DRESSING:
1/4 c Vegetable Oil
2 tb Sugar
2 tb White Vinegar
1 tb Chopped Fresh Parsley
1/2 ts Salt
1 ds Pepper
1 ds Red Pepper Sauce
SALAD:
3 c Torn Lettuce
3 c Torn Romaine
1 c Celery, diced
2 tb Green Onion, minced
11 oz Mandarin Segments
In 1-quart saucepan, cook almonds and 4 teaspoons
sugar over low heat about 10 minutes, stirring
constantly, until sugar is melted and almonds are
coated; cool and break apart.
In tightly covered container, shake all dressing
ingredients. Refrigerate until serving time.
In large bowl, toss salad ingredients, dressing and
almonds. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pepper Steak
Categories: Main Dish
Yield: 4 Servings
1 tb Chili Oil
1 lb Flank Steak, sliced
1 md Bell Pepper, 1" pieces
1 md Onion, sliced
1/4 c Hoisin Sauce
Heat wok or 12-inch skillet over high heat. Add oil;
rotate wok to coat side.
Add beef to wok; stir-fry about 2 minutes or until
brown. Add bell pepper and onion; stir-fry about 1
minute or until vegetables are crisp-tender. Stir in
hoisin sauce; cook and stir about 30 seconds or
until hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Stir-Fry
Categories: Side Dish
Yield: 6 Servings
1 tb Chili Oil
2 ts Grated Gingerroot
15 oz Whole Straw Mushrooms
15 oz Whole Baby Corns
8 oz Sliced Bamboo Shoots
1 md Bell Pepper, sliced
1 c Chinese Pea Pods
1 tb Minced Fresh Cilantro
4 c Shredded Napa Cabbage
2 ts Chili Puree With Garlic
Heat wok or 12-inch skillet over high heat. Add oil;
rotate wok to coat side. Add gingerroot; stir-fry
30 seconds.
Add mushrooms, corn, bamboo shoots, bell pepper,
pea pods and cilantro; stir-fry about 2 minutes
or until vegetables are crisp-tender. Stir in
cabbage. Stir in chili puree; cook and stir 30
seconds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: No-Bake Berry Pie
Categories: Desserts
Yield: 8 Servings
1 c Water
3/4 c Sugar
2 tb Cornstarch
3 tb Raspberry Gelatin
3 c Sliced Strawberries
1 c Blueberries
1 c Raspberries
6 oz Shortbread Pie Crust
Sweetened Whipped Cream
Mix water, sugar and cornstarch in 2-quart saucepan.
Heat just to boiling over medium heat, stirring
constantly. Boil and stir 1 minute; remove from
heat. Stir in gelatin until dissolved. Refrigerate
about 30 minutes, stirring occasionally, until
mixture thickens.
Fold berries into gelatin mixture. Pour into crust.
Refrigerate about 2 hours or until set. Serve with
whipped cream. Store covered in refrigerator.
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