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---------- Recipe via Meal-Master (tm) v8.06
Title: Hummus
Categories: Appetizers
Yield: 8 Servings
15 oz Can Garbanzo Beans, drained,
- reserving 1/3 cup liquid
3 tb Lemon Juice
1/2 c Sesame Seed
1 Garlic Clove, crushed
1 ts Salt
Chopped Fresh Parsley
Pita Bread Wedges
Place beans, reserved bean liquid, lemon juice,
sesame seed, garlic and salt in blender or food
processor. Cover and blend on high speed, stopping
blender occasionally to scrape sides if necessary,
until uniform consistency.
Spoon dip into serving dish. Sprinkle with parsley.
Serve with pita bread wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Vegetable Salad
Categories: Salads
Yield: 6 Servings
1/3 c White Wine Vinegar
2 tb Vegetable Oil
2 ts Dried Oregano Leaves
1/2 ts Sugar
1/2 ts Salt
1/2 ts Ground Mustard
1/2 ts Pepper
2 Cloves Garlic, minced
3 lg Tomatoes, sliced
2 lg Bell Peppers, sliced
1 c Fresh Spinach Leaves
1/2 c Crumbled Feta Cheese
12 Pitted Kalamata Olives
In small bowl, mix vinegar, oil, oregano, sugar,
salt, mustard, black pepper and garlic. In glass
or plastic container, place tomatoes and bell
peppers. Pour vinegar mixture over vegetables.
Cover and refrigerate at least 1 hour to blend
flavors.
Line serving platter with spinach. Drain
vegetables; place on spinach. Sprinkle with
cheese; garnish with olives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Dijon Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Boned Skinned Chicken Breasts
1/4 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
2 tb Olive Oil
1/2 c Chicken Broth
4 1/2 oz Jar Sliced Mushrooms, drained
1 1/2 tb Dijon Mustard
2 ts Chopped Fresh Thyme
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down;
gently pound with flat side of meat or rolling
pin until about 1/4 inch thick. In shallow pan,
stir together flour, salt and pepper.
In 12-inch nonstick skillet, heat oil over
medium-high heat. Coat both sides of chicken with
flour mixture. Cook chicken in hot oil 6 to 8
minutes, turning once, until chicken is no longer
pink in center. Remove chicken to serving plate;
cover to keep warm.
Stir broth into skillet. Heat to boiling over
medium-high heat. Stir in mushrooms and mustard.
Cook 2 to 3 minutes, stirring frequently, until
slightly thickened. Spoon sauce over chicken.
Sprinkle with thyme.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sunny Couscous
Categories: Side Dish
Yield: 4 Servings
2 tb Butter
3 tb Chopped Green Onions
1 Garlic Clove, minced
1 1/2 c Water
1/2 ts Chicken Bouillon Granules
1 c Uncooked Couscous
1/4 c Chopped Fresh Parsley
1/2 ts Dried Basil Leaves
1/4 ts Pepper
1 c Chopped Summer Squash
3/4 c Chopped Tomato
Melt butter in 2-quart nonstick saucepan over
medium-high heat. Cook onions and garlic in
butter, stirring frequently, until onions are
tender. Stir in water and bouillon granules. Heat
to boiling; remove from heat.
Stir in remaining ingredients. Cover and let
stand about 5 minutes or until liquid is absorbed.
Fluff lightly with fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Double Chocolate Meringue
Categories: Desserts
Yield: 8 Servings
MERINGUES:
3 Egg Whites
1/4 ts Cream Of Tartar
3/4 c Sugar
1/4 c Finely Chopped Hazelnuts
1 qt Chocolate Ice Cream
CHOCOLATE SAUCE:
1/4 c Butter
1 1/2 oz Unsweetened Baking Chocolate,
- cut into pieces
3/4 c Sugar
1/4 c Unsweetened Baking Cocoa
1/4 c Half-And-Half
1/8 ts Salt
1 ts Vanilla
Heat oven to 275F degrees. Cover cookie sheet with
heavy brown paper or cooking parchment paper.
In medium bowl, beat egg whites and cream of
tartar with electric mixer on high speed until
foamy. Beat in 3/4 cup sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do
not underbeat. Fold in hazelnuts. Drop meringue
by 1/3 cupfuls in 8 mounds onto paper. Shape into
circles, building up sides.
Bake meringues 1 hour. Turn off oven; leave the
meringues in oven with door closed 1 hour 30
minutes. Finish cooling at room temperature, about
2 hours.
In 1-quart saucepan, melt butter and chocolate over
low heat, stirring constantly. Stir in 3/4 cup sugar,
the cocoa, half-and-half and salt. Heat slowly to
boiling; do not stir. Remove from heat; stir in
vanilla.
Fill each meringue with scoop of ice cream. Serve
with warm sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Lemonade
Categories: Beverages
Yield: 8 Servings
6 c Cold Water
2 c Fresh Lemon Juice
1 c Sugar
Ice Cubes
8 Lemon Slices
8 Maraschino Cherries
Mix water, lemon juice and sugar in large pitcher
until sugar is dissolved. Refrigerate about 3 hours
or until chilled if desired.
Serve lemonade over ice. Garnish each glass with
a lemon slice and cherry.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Corn Salad
Categories: Salads
Yield: 4 Servings
2 c Deli Potato Salad
1 cn Corn With Peppers
1/8 ts Ground Cumin
Gently mix all ingredients.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beer-Battered Fish
Categories: Main Dish, Fish
Yield: 4 Servings
Vegetable Oil
1 lb Fish Fillets
4 tb Flour
1 c Flour
1/2 c Beer
1/2 ts Salt
1 Egg
Tartar Sauce
Heat oil (1 1/2 inches) in heavy 3-quart saucepan or
deep fryer to 350F degrees. Lightly coat fish with 4
tablespoons flour.
Beat 1 cup flour, the beer, salt and egg with hand
beater until smooth. If batter is too thick, stir
in additional beer, 1 tablespoon at a time, until
desired consistency. Dip fish into batter, letting
excess drip into bowl.
Fry fish in oil about 2 minutes on each side or
until golden brown; drain. Serve hot with tartar
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet Potato Fries
Categories: Side Dish
Yield: 6 Servings
3 lg Sweet Potatoes, peeled
1/3 ts Salt
1 ts Ground Cumin
2/3 c Plain Yogurt
1/4 c Chili Sauce
1 ts Soy Sauce
Heat oven to 425F degrees. Cut each potato crosswise
into about 4-inch chunks, then cut lengthwise into
1/2x1/2-inch strips.
In large resealable food-storage plastic bag, mix
salt and cumin. Add potatoes; toss until evenly
coated. In ungreased 15x10x1-inch pan, arrange
potatoes in single layer.
Bake 35 to 40 minutes, turning once, until potatoes
are lightly browned and tender. Meanwhile, in small
bowl, mix yogurt, chili sauce, and soy sauce. Serve
with fries.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Margarita Pie
Categories: Desserts
Yield: 8 Servings
1 c Graham Cracker Crumbs
3 tb Powdered Sugar
3/4 c Sugar
1/4 c Frozen Margarita Mix
- Concentrate, thawed
1 pt Lime Sherbet, softened
1/3 c Frozen Margarita Mix
- Concentrate, thawed
3 tb Tequila
2 c Vanilla Frozen Yogurt,
- softened
In small bowl, mix cracker crumbs and powdered sugar.
Stir in 1/4 cup margarita mix until crumbly. Press
mixture firmly against bottom and side of 9-inch
glass pie plate.
In large bowl, mix sherbet, 1/3 cup margarita mix
and the tequila. Gently swirl in frozen yogurt.
Spoon mixture into crust; spread evenly.
Cover; freeze 4 to 6 hours or until firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chipotle Black Bean Dip
Categories: Appetizers
Yield: 8 Servings
2 lg Dried Chipotle Chiles
1 c Salsa
1/2 c Jalapeno Black Bean Dip
2 tb Chopped Fresh Cilantro
2 md Green Onions, chopped
Tortilla Chips
Heat oven to 350F degrees. Cover chiles with
boiling water; let stand 10 minutes. Drain chiles
and remove seeds. Chop chiles.
Mix chopped chiles, salsa and bean dip; stir in
cilantro. Spoon into shallow 1-quart ovenproof
serving dish. Sprinkle with cheese.
Bake about 15 minutes or until mixture is hot and
cheese is melted. Sprinkle with onions and serve
with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Santa Fe Salad
Categories: Salads
Yield: 6 Servings
1/2 c Ranch Salad Dressing
1 md Avocado, cut into chunks
1 Flour Tortilla
1/4 ts Coarse Salt
1/4 ts Chili Powder
2 c Torn Iceberg Lettuce
2 c Torn Romaine Lettuce
1 lg Tomato, chopped
1 c Diced Peeled Jicama
3/4 c Shredded Cheddar Cheese
1/4 c Sliced Ripe Olives
Place salad dressing and avocado in blender. Cover;
blend on medium speed until smooth and creamy.
Heat oven to 350F degrees. Spray tortilla with
nonstick cooking spray; sprinkle with salt and chili
powder. Cut tortilla in half, then cut each half
crosswise into 1/4-inch strips. Place on ungreased
cookie sheet. Bake 10 to 12 minutes or until crisp
and golden brown. Set aside.
Place iceberg and romaine lettuce in large bowl.
Sprinkle with tomato, jicama, cheese, olives and
tortilla "straws." Serve with dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southwestern Shrimp
Categories: Main Dish, Seafood
Yield: 6 Servings
2 tb Lime Juice
2 ts Cornstarch
1/2 ts Ground Cumin
1/4 ts Salt
1/4 ts Pepper
1 lb Uncooked Peeled Shrimp,
- tail shells removed
1 lg Yellow Bell Pepper, chopped
1 lg Red Bell Pepper, chopped
1 md Onion, chopped
1/3 c Chicken Broth
2 Cloves Garlic, minced
1/8 ts Ground Cayenne
2 tb Chopped Fresh Cilantro
In medium glass or plastic bowl, mix lime juice,
cornstarch, cumin, salt and black pepper. Stir in
shrimp. Cover and refrigerate 1 hour.
Heat 12-inch nonstick skillet over medium heat.
Add yellow and red bell peppers, onion, broth,
garlic, red pepper and cilantro; cook and stir 2
minutes. Add shrimp mixture; cook and stir 3 to 4
minutes or until shrimp are pink and firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Corn
Categories: Side Dish
Yield: 8 Servings
24 oz Frozen Corn Kernels
1/2 c Sun-Dried Tomatoes In Oil,
- drained and chopped
1 tb Chipotle Chiles In Adobo,
- finely chopped
1 ts Salt
Cook corn as directed on bags. Stir in all remaining
ingredients; cook until hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Raspberry Parfaits
Categories: Desserts
Yield: 2 Servings
1 1/4 c Chocolate Milk
1 sm Box Chocolate Instant Pudding
1/4 ts Ground Cinnamon
1 sl Angel Food Cake (4" x 1"),
- torn into pieces
1/2 c Thawed Whipped Topping
1/2 c Fresh Raspberries
Grated Semisweet Chocolate
In medium bowl beat milk, pudding mix and cinnamon
with wire whisk until mixture is blended and
thickened.
To assemble, spoon 1/4 cup pudding into each of 2
small parfait glasses or clear drinking glasses.
Layer each with half of the cake, 2 tablespoons
whipped topping and half of the raspberries. Top
each with remaining pudding and whipped topping.
Garnish with grated chocolate.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Straws
Categories: Appetizers
Yield: 8 Servings
2/3 c Grated Parmesan Cheese
1 ts Paprika
17.3 oz Frozen Puff Pastry, thawed
1 Egg, slightly beaten
Heat oven to 425F degrees. Cover 2 cookie sheets
with cooking parchment paper or heavy brown paper.
Mix cheese and paprika. Roll 1 sheet of pastry into
12x10 inch rectangle on lightly floured surface
with floured cloth-covered rolling pin.
Brush egg over pastry. Sprinkle with 3 tablespoons
of the cheese mixture. Press cheese mixture gently
into pastry. Turn pastry over. Repeat brushing with
egg and sprinkling with cheese mixture.
Fold pastry lengthwise in half. Cut the pastry
crosswise into 1/2-inch strips. Unfold strips and
roll each end in opposite directions to twist.
Place twists on cookie sheet.
Bake 7 to 8 minutes or until puffed and golden
brown. Remove from cookie sheet to wire rack.
Repeat with remaining sheet of pastry, egg and
cheese mixture. Serve warm or cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tarragon Potato Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
1/3 c Tarragon Vinegar
1/4 c Olive Oil
1 tb Chopped Fresh Tarragon
1 ts Sugar
1/2 ts Salt
1/2 ts Ground Mustard
1/4 ts Coarse Ground Pepper
1 Clove Garlic, minced
SALAD:
3/4 lb Fresh Green Beans
1 1/2 lb New Potatoes, quartered
1/4 c Water
1/4 c Chopped Red Onion
1/2 c Bell Pepper, chopped
In tightly covered container, shake all Dressing
ingredients.
Cut green beans in half, if desired. In a 2-quart
microwavable casserole, place beans, potatoes and
water. Cover and microwave on High for 10 to 12
minutes, rotating the casserole 1/2 turn every 4
minutes, until potatoes are tender; drain.
In large glass or plastic bowl, toss beans, potatoes
and dressing. Add onion and bell pepper; toss.
Cover and refrigerate 1 to 2 hours or until chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Pork Chops
Categories: Main Dish, Meats
Yield: 4 Servings
1/3 c Italian Style Bread Crumbs
2 tb grated Parmesan cheese
4 Boneless Pork Loin Chops,
- 1/2 inch thick
1 Egg, beaten
2 c Diced Tomatoes, undrained
1 c Tomato Sauce
1/2 c Bell Pepper, chopped
Mix bread crumbs and cheese. Dip pork in egg, then
coat with crumb mixture.
Spray 12-inch skillet with cooking spray; heat over
medium heat. Cook pork in skillet about 5 minutes,
turning once, until brown.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer 10 to 12
minutes, stirring occasionally, until pork is
no longer pink in center.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Cauliflower
Categories: Side Dish
Yield: 6 Servings
3 c Fresh Cauliflowerets
1 c Chopped Fresh Mushrooms
1/2 c Chopped Red Onion
1 tb Olive Oil
2 ts Lemon Juice
2 ts Cider Vinegar
1/2 ts Salt
1/4 ts Pepper
2 Garlic Cloves, minced
1/3 c Chopped Green Onion
Heat oven to 350F degrees. Spray square baking
dish, 9x9x2 inches, with cooking spray.
Mix all ingredients except green onions. Spread
evenly in baking dish.
Bake uncovered 40 to 45 minutes, stirring
occasionally, until vegetables are tender and
golden brown. Sprinkle with green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Creme Brulee
Categories: Desserts
Yield: 4 Servings
1/4 c Orange Marmalade
6 Egg Yolks
2 c Whipping Cream
1/3 c Sugar
1 ts Vanilla
Boiling Water
8 ts Sugar
Heat oven to 350F degrees. Spoon 1 tablespoon
marmalade into bottom of each of 4 (6-ounce)
ceramic ramekins.
In small bowl, slightly beat egg yolks with wire
whisk. In large bowl, stir whipping cream, 1/3 cup
sugar and the vanilla until well mixed. Add egg
yolks to cream mixture; beat with wire whisk until
evenly colored and well blended.
In 13x9-inch pan, place ramekins. Pour cream mixture
evenly into ramekins. Carefully place pan with
ramekins in oven. Pour enough boiling water into pan,
being careful not to splash water into ramekins,
until water covers 2/3 of the height of the ramekins.
Bake 30 to 40 minutes or until tops are light golden
brown and sides are set (centers will be jiggly).
Carefully transfer ramekins to cooling rack, using
tongs or grasping tops of ramekins with pot holder.
Cool 2 hours or until room temperature. Cover
tightly with plastic wrap; refrigerate until
chilled, at least 4 hours but no longer than 2 days.
Uncover ramekins; gently blot any condensation on
custards with paper towel. Sprinkle 2 teaspoons
sugar over each custard. Holding kitchen torch 3
to 4 inches from custard, caramelize sugar on
each custard by heating with torch for 2 minutes,
moving flame continuously over sugar in circular
motion, until sugar is melted and light golden
brown. Serve immediately, or refrigerate up to 8
hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Brie With Almonds
Categories: Appetizers
Yield: 8 Servings
2/3 c Whole Round Brie Cheese
2 tb Butter
1/4 c Sliced Almonds, toasted
1 tb Brandy
Chopped Fresh Parsley
Assorted Crackers
Set oven control to broil. Place cheese in ovenproof
pie plate or pan. Broil cheese with top 3 to 4
inches from heat about 2 minutes 30 seconds or until
soft and warm.
Melt butter; stir in almonds and brandy. Pour over
cheese. Garnish with parsley. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sunchoke Spinach Salad
Categories: Salads
Yield: 6 Servings
DRESSING:
3/4 c Plain Yogurt
3 tb Chopped Fresh Parsley
1/2 ts Grated Lime Peel
2 tb Lime Juice
2 tb Red Wine Vinegar
1/2 ts Salt
1/4 ts Pepper
SALAD:
2 c Shredded Fresh Spinach
1/2 c Red Onion,
4 md Jerusalem Artichokes,
- peeled and diced
1 c Carrots, chopped
1/2 c Bell Pepper, chopped
2 c Shredded Lettuce
In large bowl, mix all dressing ingredients with
fork or wire whisk until well blended.
Add all salad ingredients except lettuce to dressing;
toss. Cover and refrigerate about 2 hours or until
chilled. Serve salad on shredded lettuce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Chicken
Categories: Main Dish, Poultry
Yield: 8 Servings
Nonstick Cooking Spray
2/3 c Buttermilk
8 Chicken Breasts, boneless
- and skinless
1 c Corn Flake Cereal
1 c All-Purpose Flour
2 Pkg. Dry Ranch Dressing Mix
Heat oven to 400F degrees. Spray cookie sheet with
cooking spray.
Pour buttermilk into shallow glass or plastic bowl.
Add chicken; turn to coat. Let stand 5 minutes.
Meanwhile, in a 2-quart resealable food-storage
plastic bag, crush cereal with rolling pin. Add
flour and dry dressing mix to cereal in bag.
Remove chicken from buttermilk; discard
buttermilk. Add chicken to cereal mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet. Spray with cooking
spray. Bake 45 to 50 minutes or until juice of
chicken is clear when center of thickest part is
cut (170F degrees).
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemony Vegetable Noodles
Categories: Side Dish
Yield: 6 Servings
2 c Chopped Broccoli Flowerets
2 c Chopped Cauliflowerets
1 c Onion, chopped
1 ts Grated Lemon Peel
1 c Chicken Broth
2 c Cooked Soba Noodles
2 ts Dried Basil
2 tb Lemon Juice
1 ts Olive Oil
1/4 ts Pepper
2 c Zucchini, chopped
9 oz Frozen Artichoke Hearts,
- thawed
Cook broccoli, cauliflowerets, onion, lemon peel
and 1/2 cup of the broth in 12-inch skillet over
medium heat 7 to 10 minutes, stirring frequently,
until cauliflowerets are crisp-tender.
Stir in remaining 1/2 cup broth and ingredients.
Cook about 5 minutes, stirring frequently, until
vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Cheesecake Cream
Categories: Desserts
Yield: 4 Servings
10 Vanilla Wafer Cookies
2 ts Butter, melted
1/2 c Soft Cream Cheese
6 tb Sugar
3 tb Milk
1 tb Orange Juice
1 ts Orange-Flavored Liqueur
3 c Fresh Strawberries, sliced
Heat oven to 350F degrees. Place cookies in blender.
Cover; blend on high speed until finely crushed. In
small bowl, mix cookie crumbs and butter. Spread on
ungreased cookie sheet. Bake about 5 minutes or
until golden brown.
In a large bowl, beat remaining ingredients except
strawberries with electric mixer on medium speed
until smooth.
Divide strawberries among 4 large wine glasses or
individual dessert dishes. Top each with about 1/4
cup cream cheese mixture; sprinkle each with 2
tablespoons crumbs.
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