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---------- Recipe via Meal-Master (tm) v8.06
Title: Crispy Crab Wontons
Categories: Appetizers
Yield: 30 Wontons
30 Round Wonton Wrappers
Oil, for frying
20 oz Crab Meat, well drained
3/4 c Minced Celery
3 tb Minced Chives
4 ts Lemon Zest
3/4 c Mayonnaise
2 tb Lemon Juice
1/4 ts Black Pepper
1/2 c Avocado Pulp
1/4 ts Salt
1 tb Lemon Juice
1/4 c Whipping Cream
2 c Shredded Cheddar
Fry wonton wrappers in 350F degree oil until light
golden brown. Drain on paper towel and set aside.
In medium bowl combine crab, celery, chives and
lemon zest. Stir in mayonnaise, 2 tablespoons
lemon juice and pepper. In small bowl, puree
avocado pulp, salt, 1 tablespoon lemon juice and
cream. Refrigerate until ready to use.
Preheat oven to 400F degrees. Top each wonton with
equal amount of crab mixture. Sprinkle each with 1
tablespoon shredded cheese. Place on baking sheet
in oven and heat just until cheese is melted.
Arrange wontons on a plate with a spoonful of
avocado cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Smoked Cheddar Biscuits
Categories: Breads
Yield: 10 Biscuits
2 c All-Purpose Flour
1 tb Baking Powder
2 ts Sugar
1/2 ts Salt
1/4 ts Ground White Pepper
5 tb Cold Unsalted Butter,
-cut into pieces
5 sl Cooked Bacon, crumbled
1/3 c Chopped Dried Apricots
3/4 c Shredded Smoked Cheddar
3/4 c Buttermilk
Preheat oven to 425F degrees. In food processor or
mixer, combine flour, baking powder, sugar, salt
and pepper. Add butter and pulse/mix until mixture
resembles coarse meal.
Transfer flour mixture to a large bowl. Stir in
bacon, apricots and smoked cheddar cheese until
well combined. Add buttermilk and stir until
mixture just forms a dough. Gather dough into a
ball and on a lightly floured surface knead
gently 8 times.
Roll or pat out dough to 1-inch thickness. Use a
sharp, round cookie cutter to cut out biscuits
from dough. Combine scraps and re-roll scraps
and repeat process until you have used up the
dough. Bake biscuits in middle of oven 15
minutes until tops are golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zesty Halibut
Categories: Main Dish, Fish
Yield: 4 Servings
1 Jalapeno, seeded & diced
1/4 c Diced Green Onions
1 1/2 c Shredded Sharp Cheddar
1 1/2 c Sour Cream
1 c Real Mayonnaise
1 lg Halibut Filet
Salt, to taste
Pepper, to taste
In a bowl stir together the jalapeno, green onions,
cheese, sour cream and mayonnaise.
In a casserole dish, place the halibut filet.
Sprinkle with salt and pepper. Spread the mayonnaise
mixture on the fish evenly.
Bake in 350F degree oven for 20-40 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Scalloped Potatoes
Categories: Side Dish
Yield: 8 Servings
2 tb Butter, softened
3 c Half-And-Half
1 ts Salt
1/4 ts Pepper
2 1/2 lb Russet Potatoes
2 c Shredded Sharp Cheddar
Preheat oven to 350F degrees. Butter a 9 x 13-inch
baking dish with 1 tablespoon butter.
In a 4-quart saucepan combine half-and-half, salt
and pepper. Peel potatoes and slice 1/16-inch
thick. Add to saucepan and bring just to a simmer.
Remove from heat and carefully pour potato mixture
into prepared baking dish. Distribute potatoes
evenly in pan and sprinkle with cheese. Dot the
top with small pieces of remaining 1 tablespoon
butter.
Bake 45 minutes or until potatoes are done and
top is golden. Let rest 10-15 minutes before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Yogurt Parfait
Categories: Desserts
Yield: 4 Servings
6 oz Vanilla Yogurt
1 c Berries
1/4 c Granola Cereal
Spoon 1/4 cup yogurt into the bottom of a parfait
glass. Add 1/4 cup fruit. Top with 2 tablespoons
cereal. Repeat with remaining ingredients.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Polynesian Shrimp
Categories: Appetizers
Yield: 72 Appetizers
1 Fresh Pineapple
72 Pitted Ripe Olives
72 md Peeled Cooked Shrimp
2 c Sour Cream
1 1/2 tb Curry Powder
1/4 ts Salt
Cut 1-inch slice from top of pineapple, leaving
green leaves on top; set aside. Remove fruit from
pineapple, cutting around inside edge of rind and
leaving 1/2-inch wall. Cut fruit from core; cut
pineapple into bite-size pieces.
Place 1 olive in curve of each shrimp; skewer
together with plastic pick. Skewer pineapple
pieces on picks. Attach picks of shrimp and
pineapple to rind of pineapple in spiral design.
Place cup or small bowl in rim of pineapple. In
medium bowl, mix sour cream, curry powder and salt;
spoon into cup. Cover with pineapple top. Arrange
any remaining skewers around pineapple. Serve
immediately, or cover completely with plastic wrap
and refrigerate until serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tropical Fruit Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
1/4 c Chopped Toasted Almonds
1/3 c Orange Juice
2 tb Vegetable Oil
3 tb Packed Brown Sugar
2 tb Light Rum
1/4 ts Salt
1/4 ts Paprika
SALAD:
3 Bananas, sliced
2 Avocados, peeled & sliced
2 Kiwifruit, peeled & sliced
1 Mango, peeled & cut up
1 Papaya, peeled & sliced
1/4 c Flaked Coconut
In tightly covered container, shake dressing
ingredients. Refrigerate at least 1 hour.
In large bowl, mix salad ingredients except
coconut. Sprinkle with coconut. Serve with
dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Pork Burgers
Categories: Main Dish, Meats
Yield: 4 Servings
1 lb Lean Ground Pork
1 tb Grated Lime Peel
1 ts Dried Thyme Leaves
1/2 ts Ground Allspice
1/2 ts Crushed Red Pepper
1/4 ts Salt
1 md Red Onion, in 1" slices
8 sl French Bread, 1" thick
1 tb Olive Oil
Brush grill rack with vegetable oil. Heat coals or
gas grill for direct heat.
Mix all ingredients except onion, bread and oil.
Shape mixture into 4 patties, about 3/4 inch thick.
Cover and grill patties 4 to 5 inches from medium
heat 15 to 18 minutes, turning once, until no
longer pink in center. Add onion slices to grill
for last 8 to 10 minutes of grilling, turning
once, until golden brown. Brush both sides of
bread slices with oil. Add bread to grill for
last 2 to 3 minutes of grilling, turning once,
until golden brown.
Serve burgers and onion between bread slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Black Beans And Rice
Categories: Side Dish
Yield: 6 Servings
2 c Dried Black Beans, rinsed
1 c Onion, chopped
1 1/2 c Bell Pepper, chopped
5 Garlic Cloves, minced
2 Dried Bay Leaves
2 c Diced Tomatoes, undrained
5 c Water
2 tb Olive Oil
4 ts Ground Cumin
2 ts Diced Jalapenos
1 ts Salt
3 c Hot Cooked Rice
Mix all ingredients except rice in 3 1/2- to
6-quart slow cooker.
Cover and cook on high heat setting 6 to 8 hours
or until beans are tender and most of the liquid
is absorbed. Remove bay leaves.
Serve beans over rice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Butterscotch Cakes
Categories: Desserts
Yield: 6 Servings
6 tb Graham Cracker Crumbs
1 c Butterscotch Chips
2/3 c Butter
3 Whole Eggs
3 Egg Yolks
3/4 c Packed Brown Sugar
1/2 c All-Purpose Flour
Heat oven to 450F degrees. Spray bottoms and sides
of 6 (6-ounce) custard cups with baking spray with
flour. Sprinkle 1 teaspoon cracker crumbs onto
bottom and around side of each cup.
In 1-quart saucepan, melt butterscotch chips and
butter over medium heat, stirring constantly.
Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs and egg
yolks with wire whisk or egg beater until well
blended. Beat in brown sugar. Beat in melted
butterscotch mixture and flour until well blended.
Divide batter evenly among custard cups. Place
cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and
centers are still soft (tops will be puffed and
cracked). Let stand 3 minutes. Run small knife or
metal spatula along sides of cakes to loosen.
Immediately place individual dessert plate upside
down over top of each cup; turn plate and cup over.
Remove cup. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Iced Hazelnut Coffee
Categories: Beverages
Yield: 12 Servings
2/3 c Instant Coffee Granules
1 1/2 c Liquid Hazelnut Creamer
1 c Water
1/4 ts Ground Cinnamon
8 c Milk
Whipped Cream
Ground Cinnamon
In medium bowl, mix coffee, creamer, water and
1/4 teaspoon cinnamon, stirring until coffee is
dissolved.
Pour into 2 ice-cube trays. Freeze at least 3
hours or until hardened. Transfer cubes to plastic
storage container or bag.
For each serving, place 2 coffee cubes, 2/3 cup
milk and 4 water ice cubes in blender. Cover and
blend on high speed about 20 seconds or until
blended and slightly slushy. Pour into glass.
Top with dollop of whipped cream and sprinkle
of cinnamon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zucchini Cactus Salad
Categories: Salads
Yield: 6 Servings
1/2 c Olive Oil
1/4 c White Wine Vinegar
1 tb Chopped Fresh Cilantro
1/2 ts Salt
1 Clove Garlic, minced
1/8 ts Freshly Ground Pepper
8 c Water
1 tb Salt
1/2 lb Fresh Prickly Pear Cactus,
- peeled, in 1/2" pieces
1 sm Zucchini, thinly sliced
1 md Bell Pepper, in 1/4" strips
To make vinaigrette, in small bowl, mix oil, vinegar,
cilantro, 1/2 teaspoon salt, garlic and pepper with
wire whisk until well blended.
In 3-quart saucepan, heat water and salt to boiling.
Add cactus. Heat to boiling; reduce heat. Boil
uncovered 5 minutes; drain. Immediately rinse with
cold water, or plunge into large bowl of ice and
water; drain. Repeat rinsing and draining twice.
In large bowl, mix cactus, zucchini and bell
pepper. Add vinaigrette; toss to mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Salsa Meat Loaf
Categories: Main Dish, Meats
Yield: 6 Servings
1 c Bran Cereal
1 c Salsa
2 Eggs
1 ts Chili Powder
1/2 ts Ground Cumin
1/4 ts Salt
1/8 ts Pepper
1 1/2 lb Lean Ground Beef
1/2 c Salsa
Heat oven to 350F degrees. Place cereal in a
resealable food-storage plastic bag; seal bag
and finely crush with rolling pin or meat mallet.
In large bowl, stir together cereal and 1 cup
salsa (mixture will be thick). Let stand 5
minutes.
Add eggs, chili powder, cumin, salt and pepper
to cereal mixture; stir until blended. Add
ground beef; stir until well mixed. Press
evenly in ungreased 9x5-inch glass loaf dish.
Bake uncovered 1 hour 5 minutes to 1 hour 15
minutes or until meat thermometer inserted in
center of loaf reads 160F degrees. Cover; let
stand 5 to 10 minutes. Drain and discard liquid
before slicing. Serve with 1/2 cup salsa.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Vegetable Orzo
Categories: Side Dish
Yield: 4 Servings
4 c Hot Cooked Orzo
3 Eggs, beaten
3 tb Soft Bread Crumbs
1 tb Grated Parmesan Cheese
1 tb Basil Pesto
1/4 ts Pepper
1 c Chopped Tomato
10 oz Frozen Chopped Spinach,
- thawed and drained
1 Clove Garlic, minced
15 oz Garbanzo Beans, drained
Heat oven to 350F degrees. Grease 3-quart casserole.
Mix all ingredients; spoon into casserole. Bake
uncovered about 30 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Bundt Cake
Categories: Desserts
Yield: 8 Servings
CAKE:
1 1/2 c Sugar
1/2 c Butter, softened
3 Eggs
2 1/2 c All-Purpose Flour
1 ts Baking Soda
1/2 ts Salt
1 c Buttermilk
1/4 c Poppy Seeds
2 tb Grated Lemon Peel
2 tb Lemon Juice
GLAZE:
2 c Powdered Sugar
1/4 c Butter, melted
2 tb Grated Lemon Peel
1/4 c Lemon Juice
Heat oven to 325F degrees. Grease and flour 12-cup
bundt cake pan. In large bowl, beat sugar and 1/2
cup butter with electric mixer on medium speed
until light and fluffy. Beat in eggs, one at a
time.
In medium bowl, mix flour, baking soda and salt.
Add to sugar mixture alternately with buttermilk,
beating until well blended. Stir in poppy seed, 2
tablespoons lemon peel and 2 tablespoons lemon
juice. Spread in pan.
Bake 50 to 55 minutes or until toothpick inserted
in center comes out clean.
Meanwhile, in medium bowl, mix all glaze
ingredients until smooth.
Remove cake from oven. Immediately poke several
holes in top of cake with long-tined fork; pour
about 2/3 of the glaze over top. Cool 20 minutes.
Turn pan upside down onto heatproof serving plate;
remove pan. Spread with remaining glaze.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dilly Yogurt Cheese
Categories: Appetizers
Yield: 1 1/4 Cups
32 oz Plain Yogurt (without
- gelatin)
1/4 c Chopped Fresh Dill
1 ts Salt
2 Garlic Cloves, minced
Freshly Ground Pepper
Crackers
Line 6-inch strainer with coffee filter or double-
thickness cheesecloth. Place strainer in bowl. Mix
all ingredients; pour into strainer. Cover strainer
and bowl; refrigerate at least 12 hours.
Unmold onto plate. Garnish with pepper. Serve with
crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fennel Bean Salad
Categories: Salads
Yield: 4 Servings
1/2 lb Green Beans
1 Head Radicchio
1 ts Capers, drained
2 sm Fennel Bulbs, quartered
1 Head Boston Lettuce, torn
6 oz Marinated Artichoke Hearts,
- drained
1/4 c Olive Oil
2 tb Lemon Juice
1/2 ts Chopped Fresh Mint
1/2 ts Chopped Fresh Sage
1/2 ts Chopped Fresh Oregano
1/2 ts Salt
1/4 ts Pepper
1 Garlic Clove, minced
Heat 1 inch salted water to boiling in 3-quart
saucepan. Add green beans. Boil uncovered 6 to 8
minutes or until crisp-tender; drain. Rinse in
cold water until chilled; drain.
Arrange radicchio leaves around edge of serving
platter. Mix beans, capers, fennel, Boston
lettuce and artichoke hearts; place in center
of radicchio-lined platter. Mix remaining
ingredients; pour over salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Scallops
Categories: Main Dish, Seafood
Yield: 4 Servings
1 c Mayonnaise
2 tb Chopped Fresh Chives
2 ts Grated Orange Peel
1/2 c Butter, melted
1/4 c Chopped Fresh Dill
2 tb Orange-Flavored Liqueur
1/2 ts Salt
2 lb Sea Scallops
In small bowl, mix the mayonnaise, chives and
orange peel. Cover; refrigerate until serving but
no longer than 24 hours.
Heat gas or charcoal grill. Spray hinged wire grill
basket with cooking spray or brush with vegetable
oil.
In medium bowl, mix butter, dill, liqueur and salt.
Stir in scallops until well coated with butter
mixture. Place scallops in basket.
Place basket on grill. Cover grill; cook over
medium heat 8 to 10 minutes, turning once, until
scallops are white and opaque. Serve with
mayonnaise mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Carrots And Figs
Categories: Side Dish
Yield: 4 Servings
1/4 c Slivered Almonds
4 ts Sugar
1/2 ts Grated Orange Peel
1 lb Carrots, sliced
1/2 c Dried Figs, quartered
1 tb Butter, softened
Cook almonds, sugar and orange peel in 8-inch
skillet over low heat about 10 minutes, stirring
constantly, until sugar is melted and almonds are
coated; cool. Break almonds apart; set aside.
Place steamer basket in 1/2 inch water in saucepan
(water should not touch bottom of basket). Place
carrots in basket. Cover tightly and heat to
boiling; reduce heat. Steam 9 to 11 minutes or
until tender, adding figs during last 2 minutes.
Toss carrots and figs with almonds and butter.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cappuccino Mousse
Categories: Desserts
Yield: 6 Servings
1 c Milk
3/4 c cold strong coffee
1 Pkg Vanilla Instant Pudding
- 4-serving size
2 tb Sugar
2 c Heavy Whipping Cream
1/4 c Sugar
In large bowl beat milk, coffee, pudding mix (dry)
and 2 tablespoons sugar with wire whisk about 2
minutes or until slightly thickened.
In chilled large bowl, beat whipping cream and
1/4 cup sugar with electric mixer on high speed
until stiff. Gently stir whipped cream into
coffee mixture.
Spoon into individual dessert dishes. Refrigerate
about 15 minutes or until set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Spinach Dip
Categories: Appetizers
Yield: 1 3/4 Cups
9 oz Frozen Chopped Spinach
8 oz Sour Cream
1 c Mayonnaise
1/2 ts Celery Salt
1/2 ts Dried Dill Weed
1/4 ts Onion Salt
1/4 c Chopped Green Onions
8 oz Can Water Chestnuts,
- drained & minced
2 oz Diced Pimientos, drained
Crackers
Cook spinach as directed on package. Cool slightly;
squeeze to drain well.
Meanwhile, in medium bowl, mix sour cream,
mayonnaise, celery salt, dill and onion salt. Stir
in cooked spinach, onions, water chestnuts and
pimientos. Cover; refrigerate at least 2 hours to
blend flavors. Serve dip with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey-Mustard Coleslaw
Categories: Salads
Yield: 8 Servings
DRESSING:
6 oz Plain Yogurt
2 tb Honey Mustard
3/4 ts Seasoned Salt
2 ts Lemon Juice
1 ts Grated Lemon Peel
SALAD:
4 c Coleslaw Mix
1/2 c Shredded Zucchini
1/2 c Shredded Carrots
1/2 c Cucumber, sliced
1/4 c Chopped Bell Pepper
4 sl Cooked Bacon, crumbled
In medium bowl, mix dressing ingredients until
well blended and smooth.
In large bowl, mix all salad ingredients except
bacon. Add dressing; toss to mix well. Serve
immediately or refrigerate until serving time.
Spoon into serving bowl; sprinkle with bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
1 c Corn Flakes Cereal
1/2 c All-Purpose Flour
2 ts Garlic Powder
1 ts Onion Powder
1 ts Poultry Seasoning
2 ts Black Pepper
1 ts Paprika
1/2 ts Salt
1/2 ts Cayenne
3 lb Cut-Up Whole Chicken,
- skin removed
1/4 c Buttermilk
Cooking Spray
Heat oven to 425F degrees. Line 13x9-inch pan with
foil; spray foil with cooking spray.
Place cereal in food-storage plastic bag; seal bag
and crush with rolling pin or meat mallet. In
shallow dish, mix crushed cereal, the flour,
garlic powder, onion powder, poultry seasoning,
black pepper, paprika, salt and ground red pepper.
In another shallow dish, place chicken. Pour
buttermilk over chicken pieces, turning to coat
all sides. Remove chicken pieces, one at a time,
from buttermilk, then dip in cereal mixture,
turning to coat completely; shake off excess.
Place chicken pieces, bone sides down, in pan.
Spray top of chicken with cooking spray.
Bake uncovered 50 to 60 minutes or until juice
of chicken is clear when thickest piece is cut
to bone (170F degrees for breasts; 180F degrees
for thighs and drumsticks).
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Green Beans
Categories: Side Dish
Yield: 4 Servings
1 tb Butter
2 tb Finely Chopped Onion
2 sm Cloves Garlic, minced
2 c Frozen Cut Green Beans
2 tb Shredded Cheddar Cheese
In 2-quart saucepan or 10-inch skillet, melt
butter over medium heat. Add onion and garlic;
cook, stirring frequently, until onion begins to
brown. Remove from saucepan; cover to keep warm.
In same saucepan or skillet, cook beans as
directed on bag; drain. Stir in onion mixture;
cook until thoroughly heated. Add cheese; toss
gently to mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frozen Banana Dessert
Categories: Desserts
Yield: 8 Servings
3/4 c Graham Cracker Crumbs
2 tb Sugar
2 tb Butter, melted
1 Pkg Vanilla Instant Pudding
- 4-serving size
18 oz Vanilla Yogurt
1/4 c Milk
1 1/2 c Thawed Whipped Topping
2 md Firm Bananas, chopped
3 tb Caramel Topping
Spray 8-inch square pan with cooking spray or line
with nonstick foil. In small bowl, mix crumbs, sugar
and melted butter until crumbly. Press in bottom of
pan. Freeze 10 minutes.
Meanwhile, in medium bowl, beat pudding mix, yogurt
and milk with electric mixer on low speed about 1
minute until smooth. Fold in whipped topping. Stir
in bananas. Spread mixture evenly over crust. Cover
and freeze at least 3 hours or until firm.
Remove from freezer and let stand 10 to 15 minutes
before serving. For squares, cut into 3 rows by 3
rows. Top each square with about 1 teaspoon caramel
topping. Store covered in freezer.
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