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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Spritzers
Categories: Beverages
Yield: 8 Servings
3 c Fresh Strawberries, halved
1/4 c Orange-Flavored Liqueur
Crushed Ice
750 ml Dry White Wine, chilled
1 l sparkling Water, chilled
8 Whole Strawberries
8 Mint Leaves
In blender, place strawberry halves and liqueur.
Cover; blend on high speed about 30 seconds or
until smooth.
Pour about 3 tablespoons strawberry mixture over
ice in each of 8 glasses. Stir about 1/3 cup wine
and 1/2 cup sparkling water into each glass.
Garnish side of glass with whole strawberry and
mint leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta Salad
Categories: Salads
Yield: 6 Servings
7 oz Dried Rotini Pasta
2 c Plain Yogurt
1/3 c Grated Parmesan Cheese
1 1/2 ts Italian Seasoning
3/4 ts Garlic Salt
1/2 c Onion, finely chopped
1/2 c Sliced Black Olives
2 md Tomatoes, 1/4" slices
1 md Zucchini, 1/4" slices
Cook, drain and rinse macaroni as directed on
package.
In large bowl, mix yogurt, cheese, Italian
seasoning, garlic salt and onion. Stir in macaroni.
Add remaining ingredients; toss. Cover and
refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Apricot Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
Nonstick Cooking Spray
1 Egg
2 tb Water
1 c All-Purpose Flour
1/2 ts Salt
1 tb Grated Lemon Peel
1/4 ts Garlic Powder
6 sm Boned Skinned Chicken Breasts
2/3 c Apricot Preserves
2 tb Lemon Juice
1/2 ts Soy Sauce
1/4 ts Ground Ginger
Lemon Slices
Heat oven to 425F degrees. Spray 15x10x1-inch pan
with cooking spray. In shallow bowl, beat egg and
water slightly. In another shallow bowl mix flour,
salt, lemon peel and garlic powder.
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down; gently
pound with flat side of meat mallet or rolling pin
until about 1/2 inch thick. Dip chicken into egg
mixture, then coat with Bisquick mixture. Place
in pan. Spray chicken with cooking spray.
Bake uncovered 20 minutes. Turn; bake 10 minutes
longer or until juice is no longer pink when
centers of thickest pieces are cut. Cut chicken
crosswise into 1/2-inch slices.
In 1-quart saucepan, mix all remaining ingredients
except lemon slices. Cook over medium-low heat until
hot, stirring frequently. Cut chicken crosswise
into 1/2-inch slices; pour sauce over chicken.
Garnish with lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Italian Bread
Categories: Side Dish
Yield: 8 Servings
1 Loaf Italian Bread
1/2 c Butter, softened
6 tb Chopped Fresh Parsley
1/2 ts Garlic Powder
Heat oven to 400F degrees. Cut bread diagonally
into 1-inch slices.
Mix remaining ingredients. Spread butter mixture
over one side of cut surfaces of bread; reassemble
loaf.
Wrap loaf securely in heavy-duty aluminum foil.
Bake 10 to 15 minutes or until hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Berry Tart
Categories: Desserts
Yield: 8 Servings
1 1/4 c All-Purpose Flour
1/2 c Butter, softened
3 tb Packed Brown Sugar
1 Egg
1/2 c Lemon Curd
8 oz Cream Cheese, softened
2 c Berries
Heat oven to 400F degrees. In small bowl mix flour,
butter, brown sugar, and egg until dough forms.
Press dough firmly and evenly against bottom and
side of ungreased 9x1-inch tart pan, using floured
fingers.
Bake 13 to 15 minutes or until light golden brown.
Cool completely, about 45 minutes.
In small bowl, beat lemon curd and cream cheese with
electric mixer on medium speed until smooth. Spread
over crust. Refrigerate at least 1 hour until slightly
firm. Just before serving, arrange berries on lemon
mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Wheel
Categories: Appetizers
Yield: 24 Servings
1 lb Round Whole Jack Cheese
3 oz Cream Cheese, softened
1/4 c Marinated Artichoke Hearts,
- chopped
1/4 c Pine Nuts, toasted
1/2 ts Dried Basil Leaves
Crackers
Remove any waxed coating or rind from cheese.
Hollow out cheese with knife or spoon, leaving
1/2-inch thick side and bottom; reserve cheese
shell.
Finely chop enough of the scooped-out cheese to
measure 1 cup.
Place 1 cup chopped cheese, the cream cheese,
artichoke hearts, 3 tablespoons of the pine nuts
and the basil in food processor. Cover and process
using quick on-and-off motions until well mixed.
Pack mixture into cheese shell.
Sprinkle with remaining 1 tablespoon pine nuts;
press lightly. Cover and refrigerate about 3 hours
or until filling is firm.
Cut into thin wedges. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Rice Salad
Categories: Salads
Yield: 8 Servings
1 c Uncooked White Rice
2 c Water
1/4 c Chopped Fresh Parsley
1/4 c Green Onions, chopped
1/2 c Bell Pepper, chopped
14 oz Artichoke Hearts, diced
1/4 c Vegetable Oil
1 tb Grated Lemon Peel
3 tb Fresh Lemon Juice
1/2 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
Cook rice in water as directed on package.
In medium bowl, mix rice and remaining salad
ingredients. In small bowl, mix all vinaigrette
ingredients with wire whisk until blended. Add to
salad; toss to mix. Cover and refrigerate at least
3 hours until chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zesty Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
3 lb Cut-Up Broiler-Fryer Chicken
1/4 c Mayonnaise
1/4 c Italian Salad Dressing
1 ts Italian Seasoning
Heat oven to 375F degrees. Place chicken, skin
sides down, in ungreased rectangular pan, 13x9x2
inches.
Mix remaining ingredients. Brush half of
mayonnaise mixture over chicken.
Cover and bake 30 minutes. Turn chicken; brush
with remaining mayonnaise mixture. Bake uncovered
about 30 minutes or until juice of chicken is no
longer pink when centers of thickest pieces are
cut. Discard any remaining mayonnaise mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Double Spaghetti Squash
Categories: Side Dish
Yield: 4 Servings
1 md Spaghetti Squash
4 oz Uncooked Spaghetti
1/4 c Chopped Fresh Parsley
2 tb Grated Parmesan Cheese
2 tb Butter, melted
1 ts Dried Oregano Leaves
1/2 ts Garlic Salt
Heat oven to 400F degrees. Pierce squash with fork;
place in ungreased square baking dish, 8x8x2 inches.
Bake uncovered about 1 hour 30 minutes or until
tender.
Cook and drain spaghetti as directed on package.
Cut squash lengthwise in half; remove seeds and
fibers. Reserve one half for another use. Remove
spaghetti-like strands with 2 forks. Toss squash,
spaghetti and remaining ingredients. Return
spaghetti mixture to squash shell to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pineapple Upside-Down Cake
Categories: Desserts
Yield: 8 Servings
1/4 c Butter
2/3 c Packed Brown Sugar
9 sl Canned Pineapple
9 Maraschino Cherries
1 1/3 c All-Purpose Flour
1 c Granulated Sugar
1/3 c Shortening
1 1/2 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1 Egg
Heat oven to 350F degrees. In 9-inch square pan,
melt butter in oven. Sprinkle brown sugar over
melted butter. Arrange pineapple slices over
brown sugar. Place cherry in center of each
pineapple slice.
In medium bowl, beat remaining ingredients with
electric mixer on low speed 30 seconds, scraping
bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Pour batter over
pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted
in center comes out clean. Immediately place
heatproof serving plate upside down over pan; turn
plate and pan over. Leave pan over cake a few
minutes so brown sugar mixture can drizzle over
cake; remove pan. Serve warm. Store cake loosely
covered.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Lemonade
Categories: Beverages
Yield: 4 Servings
3/4 c Sugar
4 c Water
4 sl Fresh Gingerroot
1 c Fresh Lemon Juice
1/2 Lemon, sliced
Mix sugar, water and gingerroot in 4-quart saucepan.
Heat to boiling, stirring occasionally; remove from
heat. Cool 15 minutes. Remove gingerroot.
Pour sugar mixture into pitcher or large glass or
plastic container. Stir in lemon juice. Refrigerate
at least 1 hour until chilled.
Serve lemonade over ice with lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Vegetable Salad
Categories: Salads
Yield: 6 Servings
POTATOES:
1 1/2 lb White Potatoes, halved
DRESSING:
1/3 c Olive Oil
2 tb Chopped Fresh Cilantro
3 tb White Wine Vinegar
1/2 ts Salt
1/4 ts Ground Cumin
1/8 ts Ground Cayenne
SALAD:
1/2 md Cucumber, diced
1/2 md Bell Pepper, chopped
1/4 c Sliced Green Onions
3/4 c Diced Fresh Tomato
In 3-quart saucepan, heat 1 inch salted water to
boiling. Add potatoes. Cover and heat to boiling;
reduce heat. Simmer covered 20 to 25 minutes or
until tender.
While potatoes are cooking, in tightly covered
container, shake all dressing ingredients until
blended. Drain potatoes; cool slightly. Remove
skins if desired. Cut potatoes into cubes.
In large bowl, pour dressing over warm potatoes.
Add cucumber, bell pepper, onions and tomato;
toss to mix. Serve immediately, or cover and
refrigerate 1 to 2 hours until chilled. Stir
gently before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Beef Tenderloin
Categories: Main Dish, Meats
Yield: 6 Servings
2 1/2 lb Beef Tenderloin
1 tb Olive Oil
1/2 ts Coarsely Ground Pepper
1/2 ts Dried Marjoram Leaves
1/4 ts Salt
Heat oven to 425F degrees.
Turn small end of beef under about 6 inches. Tie
turned-under portion of beef with string at about
1 1/2-inch intervals. Place beef on rack in
shallow roasting pan. Brush with oil. Sprinkle
with pepper, marjoram and salt. Insert meat
thermometer so tip is in thickest part of beef.
Bake uncovered 40 to 50 minutes or until
thermometer reads at least 140F degrees. Cover
beef with tent of aluminum foil and let stand
about 15 minutes or until thermometer reads 145F
degrees. Temperature will continue to rise about
5F degrees, and beef will be easier to carve.
Remove string from beef before carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Easy Baked Beans
Categories: Side Dish
Yield: 4 Servings
3 tb Water
1/2 c Chopped Onion
32 oz Canned Pork And Beans
1/4 c Chili Sauce
1 ts Yellow Mustard
In 10-inch skillet, heat water to boiling over
medium-high heat; stir in onion. Cook 3 to 4
minutes, stirring frequently, until tender.
Stir in all remaining ingredients. Heat to
boiling; reduce heat. Cover and simmer 15 to
20 minutes, stirring occasionally, until
liquid is absorbed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frozen Chocolate Pie
Categories: Desserts
Yield: 8 Servings
4 c Chocolate Cookie Crumbs
1/4 c Butter, melted
4 c Chocolate Ice Cream
1/2 c Whipping Cream
1/4 c Sugar
1 oz Baking Chocolate, chopped
1/2 ts Ground Cinnamon
In small bowl, mix cookie crumbs and butter. Press
in bottom of ungreased 8-inch springform pan.
Freeze 10 minutes.
Spoon ice cream onto crumb crust; smooth top.
Cover and freeze about 2 hours or until firm.
In 1-quart saucepan, heat whipping cream, sugar
and chocolate to boiling over medium heat, stirring
constantly. Boil and stir about 30 seconds or until
chocolate is melted; remove from heat. Stir in
cinnamon. Continue stirring 3 to 4 minutes or until
thoroughly mixed, glossy and slightly thickened.
Remove dessert from freezer 15 minutes before
serving. Run metal spatula along side of dessert to
loosen; remove side of pan. Serve dessert with warm
or cool sauce. Store dessert covered in freezer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemonade Tea
Categories: Beverages
Yield: 8 Servings
12 oz Frozen Lemonade Concentrate,
- thawed
6 c Iced Tea
8 Fresh Mint Sprigs
Make lemonade as directed on can, using punch bowl
or large container. Stir in tea.
Serve over ice. Garnish with mint.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red, White And Blue Salad
Categories: Salads
Yield: 8 Servings
6 oz Plain Yogurt
1/4 c Honey
1/4 ts Salt
1/2 Jicama, in 1/4" slices
6 c Chopped Romaine Hearts
2 1/2 c Watermelon, cubed
1 c Fresh Blueberries
In small bowl, mix yogurt, honey and salt; set aside.
Cut jicama slices into star shapes using a small
(1-inch) star-shaped cutter.
In large bowl, toss remaining ingredients. Pour
dressing over salad mixture; toss until well coated.
Sprinkle jicama stars over top. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Back Ribs
Categories: Main Dish, Meats
Yield: 8 Servings
1 c Chili Sauce
3/4 c Grape Jelly
2 tb Dry Red Wine
1 ts Dijon Mustard
4 1/2 lb Pork Loin Back Ribs
3 c Water
To make sauce, in 1-quart saucepan, heat chili
sauce, jelly, wine and mustard over medium heat,
stirring occasionally, until jelly is melted.
Heat coals or gas grill for indirect heat. Cut
ribs into serving pieces. Place ribs in 4-quart
Dutch oven; add water. Heat to boiling; reduce
heat to low. Cover and simmer 5 minutes; drain.
Cover and grill pork over medium coals 15 to 20
minutes, brushing with sauce every 3 minutes,
until pork is no longer pink and meat begins to
pull away from bones.
Heat any remaining sauce to boiling, stirring
constantly; boil and stir 1 minute. Serve sauce
with ribs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Portabella Mushrooms
Categories: Side Dish
Yield: 4 Servings
2 tb Olive Oil
1 tb Balsamic Vinegar
1/4 ts Dried Oregano
1/4 ts Dried Thyme
1/8 ts Salt
1 Clove Garlic, minced
4 Fresh Portabella Caps
1/4 c Crumbled Feta Cheese
In large glass or plastic bowl or resealable food-
storage plastic bag, mix oil, vinegar, oregano,
thyme, salt and garlic. Add mushrooms; turn to coat.
Cover dish or seal bag; refrigerate 1 hour.
Heat coals or gas grill for direct heat. Remove
mushrooms from marinade (mushrooms will have absorbed
most of the marinade). Cover and grill mushrooms over
medium heat 8 to 10 minutes or until tender. Sprinkle
with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shortcake Stars
Categories: Desserts
Yield: 5 Servings
1 c All-Purpose Flour
2 tb Sugar
1 tb Baking Powder
1 ts Salt
1/3 c Shortening
3/4 c Milk
1 sm Pkg. Vanilla Instant Pudding
2 c Milk
2 c Raspberries
1/2 c Blueberries
Heat oven to 450F degrees. Mix flour, sugar, baking
powder and salt in medium bowl. Cut in shortening,
using pastry blender or crisscrossing 2 knives,
until mixture looks like fine crumbs. Stir in 3/4
cups milk just until blended.
Place dough on lightly floured surface. Gently
smooth into a ball. Knead 20 to 25 times. Roll
dough 1/2 inch thick. Cut into 5 stars with
floured 3-inch star-shaped cutter. Place about
1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Make
pudding mix as directed on package for pudding,
using 2 cups milk. Split warm shortcakes. Fill
and top shortcakes with pudding, raspberries and
blueberries.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Rings
Categories: Appetizers
Yield: 6 Servings
2 lg White Onions
1 c Beer
1/4 ts Salt
1 ts Baking Powder
1 1/4 c Flour
1 tb Vegetable Oil
1 Beaten Egg
Oil For Frying
Slice onions into 1/4 inch slices. Separate into
rings. In a large bowl combine flour, baking
powder, salt, egg, beer and oil. Blend until
smooth. Dip onion rings into batter to coat well,
fry in hot oil at 375F degrees until golden brown.
Drain on paper towels.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Fruit Compote
Categories: Fruits, Salads
Yield: 6 Servings
2 Apples
2 Pears
1 Persimmon
1 pt Raspberries
1/4 c Orange Juice
1/4 c Orange Liqueur
Cut up apples, pears and persimmon, and place in
a bowl. Add raspberries. Stir gently to mix. Pour
orange juice and liqueur over all. Cover and
refrigerate. Serve cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: General Tso's Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
1 Egg
1 tb Cornstarch
1 lb Boned, Skinned Chicken
-Breast in 2" cubes
4 Green Onions, 1" pieces
Vegetable Oil
16 sm Dried Chiles
1 Garlic Clove, minced
1/4 ts Grated Fresh Ginger
4 ts Cornstarch
4 ts Sugar
4 ts Rice Vinegar
6 tb Soy Sauce
1/4 c Chicken Broth
1/4 c Water
1/4 c Dry Sherry Wine
Whisk together thoroughly the egg and 1 tablespoon
cornstarch.
Add pieces of chicken, turning to coat evenly. In
wok or deep-fat fryer, heat 2 inches of oil to 350F
degrees. Fry chicken, a few pieces at a time until
lightly browned and just cooked through. Drain on
paper towels. Combine 4 teaspoons cornstarch, rice
vinegar, soy sauce, chicken broth, water, and
sherry, mixing well. Set aside.
In frying pan, heat 1 tablespoon of oil until hot.
Add chili peppers and cook until blackened. Add
onions and stir-fry about one minute. Add garlic
and ginger, cooking briefly, but do not brown.
Remove from heat. Reheat deep oil to 400F degrees.
Return chicken to fat,in batches, and cook until
crisp and golden brown. Drain on paper towels.
Re-stir sauce and add to frying pan with onions
and peppers. Cook, stirring until thickened and
bubbly. Add chicken and cook, stirring, until
well coated and heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Rice
Categories: Side Dish, Rice
Yield: 8 Servings
8 sl Bacon
1/2 md Onion, chopped
2 md Carrot, large cubes
6 c Cooked White Rice
1/4 c Chopped Green Onions
1/4 c Soy Sauce
1 Egg
Garlic Powder
Fry bacon till crisp. Remove from pan and cool on
paper towel. Crumble when cool. Drain off 1/2 of
the bacon grease. In remaining grease, slowly
saute onion and carrot until onion is clear. Add
prepared rice, green onion, soy sauce, egg and 3/4
of the cooked bacon. Add a pinch of garlic powder
and stir fry till well mixed and egg is cooked,
about 3 minutes. Top with remaining crumbled bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mocha Mousse
Categories: Desserts
Yield: 8 Servings
14 oz Semisweet Chocolate
4 oz Unsweetened Chocolate
1/2 c Water
1/4 c Instant Coffee Granules
2 tb Cocoa
2 Egg Whites
2 tb Sugar
3/4 c Whipping Cream, whipped
Coarsely chop both chocolates. Place chocolates,
water, coffee, and cocoa in top of a double boiler;
bring water to a boil. Reduce heat to low; cook,
stirring occasionally, until chocolate melts.
Remove chocolate mixture from heat, and set aside.
Beat egg whites in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually
add sugar, and beat until stiff peaks form. Fold
one-fourth of egg whites into chocolate mixture;
fold in whipped cream and remaining egg whites.
Chill one hour before serving.
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