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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom-Olive Bruschetta
Categories: Appetizers
Yield: 20 Appetizers
4 oz Can Mushroom Pieces And
- Stems, drained
1/2 c Pitted Kalamata Olives
2 tb Capers, drained
1 Clove Garlic, sliced
2 tb Extra-Virgin Olive Oil
1 tb Balsamic Vinegar
10 sl French Bread, toasted
In food processor, mix mushrooms, olives, capers
and garlic. Cover; process using quick on-and-off
pulses until finely chopped. Add oil and vinegar;
process just until mixed (do not overprocess).
Spread mushroom mixture on toasted bread. Cut
slices in half.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Minestrone Salad
Categories: Salads
Yield: 6 Servings
3 c Uncooked Pasta Shells
2/3 c Italian Salad Dressing
1/2 c Shredded Parmesan Cheese
2 md Carrots, sliced
1 md Bell Pepper, chopped
19 oz Can Red Kidney Beans,
- drained & rinsed
15 oz Can Chick Peas, drained
- & rinsed
14 oz Can Italian-Style Diced
- Tomatoes, drained
Cook and drain pasta as directed on package.
Toss pasta and remaining ingredients. Serve warm
or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Marsala
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Chicken Breasts, Boneless
- & Skinless
1/2 c All-Purpose Flour
1/4 ts Salt
1/4 ts Pepper
2 tb Olive Oil
2 Cloves Garlic, minced
1 c Sliced Fresh Mushrooms
1/4 c Chopped Fresh Parsley
1/2 c Dry Marsala Wine
Between sheets of plastic wrap or waxed paper,
flatten each chicken breast to 1/4-inch thickness.
In shallow dish, mix flour, salt and pepper. Coat
chicken with flour mixture; shake off excess
flour.
In 10-inch skillet, heat oil over medium-high heat.
Cook garlic, mushrooms and parsley in oil 5 minutes,
stirring frequently.
Add chicken to skillet. Cook about 8 minutes,
turning once, until brown. Add wine. Cook 8 to
10 minutes or until chicken is no longer pink in
center.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Basil Roasted Vegetables
Categories: Side Dish
Yield: 6 Servings
Nonstick Cooking Spray
1 1/2 c Baby Carrots, halved
- lengthwise
1 md Bell Peppers, chopped
1/2 c Frozen Kernel Corn
1/4 c Zesty Italian Dressing
2 c Frozen Whole Green Beans
1 md Green Onion, sliced
2 tb Shredded Fresh Basil
Heat oven to 450F degrees. Spray 15x10x1-inch pan
with cooking spray. In large bowl, mix carrots,
bell peppers, corn and dressing. Spread in pan.
Roast uncovered 30 minutes.
Add frozen green beans to vegetable mixture in
pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until
vegetables are crisp-tender. Sprinkle with onions
and basil; stir gently to mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tiramisu Bars
Categories: Desserts
Yield: 24 Bars
BARS:
3/4 c All-Purpose Flour
1/2 c Butter, softened
1/4 c Powdered Sugar
1 c Granulated Sugar
3/4 c Whipping Cream
1/4 c Butter, melted
3 tb All-Purpose Flour
1 tb Instant Coffee Granules
1/2 ts Vanilla
2 Eggs
3 oz Semisweet Chocolate, grated
FROSTING:
3 oz Cream Cheese, softened
1/4 c Whipping Cream
Heat oven to 350F degrees. In medium bowl, beat 3/4
cup flour, 1/2 cup softened butter and the powdered
sugar with electric mixer on medium speed until
soft dough forms. Spread evenly in bottom of
ungreased 8-inch square pan. Bake 10 minutes.
Meanwhile, in medium bowl, beat remaining bar
ingredients except grated chocolate with wire
whisk until smooth.
Sprinkle 1 cup of the grated chocolate over hot
baked crust. Pour egg mixture over chocolate.
Bake 40 to 45 minutes or until golden brown and
set. Cool completely in pan on cooling rack, about
1 hour 15 minutes.
In medium bowl, beat cream cheese and 1/4 cup
whipping cream on medium speed about 2 minutes or
until fluffy. Spread over cooled bars. Sprinkle
with remaining grated chocolate. For bars, cut into
6 rows by 4 rows. Garnish each with chocolate curl.
Store covered in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Bacon Crescents
Categories: Appetizers
Yield: 32 Appetizers
8 oz Chive & Onion Cream Cheese
3 sl Bacon, cooked & crumbled
2 Cans (8 oz. each) Refrigerated
- Crescent Rolls
Preheat oven to 375F degrees. Mix cream cheese and
bacon in small bowl until well blended.
Separate each can of dough into 8 triangles each.
Cut each triangle in half lengthwise. Spread each
dough triangle with 1 generous teaspoon cream
cheese mixture. Roll up, starting at shortest side
of triangle and rolling to opposite point. Place,
point sides down, on ungreased baking sheet.
Bake 12 to 15 minutes or until golden brown.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Carrot-Raisin Apple Salad
Categories: Salads
Yield: 6 Servings
10 oz Shredded Carrots
1/2 c Raisins
1/2 c Chopped Red Apples
1 c Vanilla Yogurt
Mix all ingredients; cover. Refrigerate several
hours or until chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title: BBQ Pork Sandwiches
Categories: Main Dish, Pork
Yield: 8 Servings
2 lb Boneless Pork Shoulder
3 Onions, sliced & separated
- into rings
1/2 c Barbecue Sauce
8 Kaiser Rolls, split
8 sl American Cheese
Place meat in slow cooker; top with onions and
barbecue sauce. Cover with lid. Cook on LOW 8 to
10 hours (or on HIGH 4 to 5 hours).
Remove meat from slow cooker; cut off and discard
excess fat. Chop meat into small pieces or shred
with fork. Return to slow cooker; stir to coat
with sauce.
Fill rolls with meat mixture and top with cheese
just before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Squash Saute
Categories: Side Dish
Yield: 4 Servings
2 Zucchini, sliced
2 Yellow Squash, sliced
2 Cloves Garlic, minced
1 tb Olive Oil
1/2 c Shredded Mozzarella Cheese
1 tb Chopped Fresh Basil
2 tb Grated Parmesan Cheese
Cook vegetables in hot oil in large skillet on
medium heat 3 minutes, stirring occasionally.
Stir in garlic; cook 3 minutes or until
vegetables are crisp-tender.
Remove from heat; stir in mozzarella and basil.
Sprinkle with Parmesan.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peanut Butter Pudding
Categories: Desserts
Yield: 4 Servings
2 c Cold Milk
1 Pkg. (4-serving size) Chocolate
- Instant Pudding
1/4 c Peanut Butter
1/4 c Thawed Whipped Topping
Pour milk into medium bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well
blended.
Spoon evenly into four microwaveable dessert
dishes. Top each with 1 tablespoon peanut butter.
Microwave on HIGH 30 seconds or until peanut
butter begins to melt and pudding is heated
through. Top each serving with 1 tablespoon of
the whipped topping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Artichoke Dip
Categories: Appetizers
Yield: 2 3/4 Cups
14 oz Can Of Artichoke Hearts, drained
- & finely chopped
10 oz Frozen Chopped Spinach, thawed
- & drained
3/4 c Grated Parmesan Cheese
3/4 c Mayonnaise
1/2 c Shredded Mozzarella Cheese
1/2 ts Garlic Powder
Crackers
Cut-Up Fresh Vegetables
Heat oven to 350F degrees.
Mix all ingredients; spoon into 9-inch quiche dish
or pie plate. Bake 20 minutes, or until heated
through. Serve with crackers and vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pear & Pecan Salad
Categories: Salads
Yield: 8 Servings
10 oz Mixed Salad Greens
2 Fresh Pears, sliced
1 c Halved Seedless Red Grapes
8 oz Bottled Ranch Dressing
1/3 c Pecan Halves, toasted
4 oz Crumbled Blue Cheese
Toss greens with fruit in large bowl. Add dressing;
mix lightly. Top with nuts and cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Feta Chicken Bake
Categories: Main Dish, Poultry
Yield: 6 Servings
6 Boneless Skinless Chicken
- Breast Halves
2 tb Lemon Juice
1/4 ts Salt
1/4 ts Black Pepper
4 oz Crumbled Feta Cheese
1/4 c Red Bell Pepper, diced
1/4 c Fresh Parsley, minced
Preheat oven to 350F degrees. Arrange chicken in
13x9-inch baking dish.
Drizzle with 1 tablespoon of the lemon juice.
Season with salt and black pepper. Top with feta
cheese; drizzle with remaining 1 tablespoon
lemon juice.
Bake 35 to 40 minutes, or until chicken is
cooked through. Sprinkle with red pepper and
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Parmesan Potatoes
Categories: Side Dish
Yield: 8 Servings
6 c Yukon Gold Potato Slices
3 tb Butter, melted
1/2 c Grated Parmesan Cheese
Chopped Fresh Chives
Preheat oven to 425F degrees. Rinse potatoes; pat
dry on paper towels.
Brush 1 tablespoon of the butter onto bottom and
side of 9-inch pie plate. Toss potatoes with
remaining 2 tablespoons butter and 1/4 cup of the
cheese; arrange potato slices, in several layers,
on bottom and up side of pie plate. Sprinkle with
remaining 1/4 cup cheese.
Bake 1 hour or until potatoes are tender. Loosen
potatoes from side and bottom of pie plate. Invert
immediately onto serving plate; sprinkle with
chives. Cut into wedges to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Truffle Pie
Categories: Desserts
Yield: 10 Servings
10 oz Semi-Sweet Chocolate
1/2 c Whipping Cream
4 Eggs
1/2 c Sugar
1/4 c Flour
1 c Thawed Whipped Topping
Heat oven to 325F degrees. Microwave chocolate and
cream in microwaveable bowl on HIGH 2 minutes or
until chocolate is almost melted. Stir until
completely melted. Cool.
Whisk in eggs, sugar and flour. Pour into greased
9-inch pie plate.
Bake 35 minutes, or until edge of pie is puffed but
center is still slightly soft; cool. Top with
whipped topping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Crab Rangoon
Categories: Appetizers
Yield: 12 Appetizers
6 oz Can Of White Crabmeat,
- drained and flaked
4 oz Cream Cheese, softened
2 Green Onions, sliced
1/4 c Mayonnaise
12 Won Ton Wrappers
Heat oven to 350F degrees.
Mix first 4 ingredients. Place 1 won ton wrapper
in each of 12 muffin cups sprayed with cooking
spray, extending edges of wrappers over sides of
cups. Fill with crab mixture.
Bake 18 to 20 minutes or until edges of cups are
golden brown and filling is heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tuscan Greens
Categories: Salads
Yield: 6 Servings
8 oz Torn Romaine Lettuce
1 Tomato, cut in wedges
1/4 c Sliced Black Olives
1/2 c Bottled Italian Dressing
1/4 c Grated Parmesan Cheese
1/3 c Croutons
Toss lettuce, tomatoes and olives in large serving
bowl. Add dressing; toss lightly. Sprinkle with
Parmesan cheese and croutons.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Chicken Breasts
Categories: Main Dish, Poultry
Yield: 4 Servings
4 sm Boneless Skinless Chicken
- Breast Halves
2 tb Flour
4 tb Vegetable Oil
3/4 c Chicken Broth
4 oz Cream Cheese, cubed
1 tb Chopped Fresh Parsley
Coat chicken with flour. Heat oil in large skillet
on medium heat. Add chicken; cook 5 to 6 minutes on
each side or until cooked through (165F degrees).
Remove chicken from skillet, reserving drippings in
skillet. Cover chicken to keep warm.
Add broth to skillet; stir to scrape up browned
bits from bottom of skillet. Add cream cheese;
cook 2 to 3 minutes or until cream cheese is melted
and sauce starts to thicken, stirring constantly
with wire whisk.
Return chicken to skillet; turn over to coat both
sides of chicken with sauce. Cook 2 minutes or
until chicken is heated through. Sprinkle with
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Skillet Green Beans
Categories: Side Dish
Yield: 8 Servings
6 sl Bacon, cut in 1" pieces
1 lg Onion, chopped
1 lb Fresh Green Beans, trimmed
1/2 c Chicken Broth
1/4 ts Pepper
4 md Plum Tomatoes, chopped
Cook bacon in large skillet on medium heat until
crisp, stirring occasionally. Transfer bacon with
slotted spoon to paper towels to drain, reserving
drippings in skillet.
Add onions to drippings in skillet; cook and stir
6 minutes or until lightly browned. Add beans,
broth and pepper; mix well. Bring to boil.
Reduce heat to medium-low; cover. Simmer 40
minutes or until beans are tender.
Stir in tomatoes; increase heat to medium-high.
Cook 3 minutes or until tomatoes are heated
through. Transfer to serving dish. Sprinkle
with bacon. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon Fruit Cobbler
Categories: Desserts
Yield: 8 Servings
1/4 c Sugar
1 Box Vanilla Instant
- Pudding (4-serving size)
16 oz Frozen Sliced Peaches
1 c Frozen Raspberries
1/4 c Water
1 1/2 c All-Purpose Flour
1/2 c Milk
1/2 ts Ground Cinnamon
1 c Thawed Whipped Topping
Heat oven to 350F degrees. Reserve 1 teaspoon of
sugar. Mix remaining sugar with pudding mix.
Combine fruit in large microwavable bowl.
Microwave on HIGH 1 minute. Stir in pudding
mixture and water.
Spoon into 8-inch square baking dish. Mix flour
and milk. Drop in mounds over fruit mixture.
Mix reserved sugar and cinnamon; sprinkle over
dough.
Bake 35 to 40 minutes or until fruit mixture is
hot and bubbly and biscuits are lightly browned.
Serve warm topped with whipped topping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Pumpkin Seeds
Categories: Appetizers
Yield: 2 Cups
2 c Fresh Pumpkin Seeds
3 tb Butter, melted
1 ts Salt
1 ts Worcestershire Sauce
Line a 15 x 10 x 1-inch baking pan with foil
and grease the foil. In a small bowl, combine all
ingredients; spread into prepared pan. Bake at 250F
degrees for 45-50 minutes, stirring occasionally.
Increase heat to 325F degrees. Bake 5 minutes longer
or until seeds are dry and lightly browned. Serve
warm, or cool before storing in an airtight
container.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Soup
Categories: Soups
Yield: 8 Servings
6 Garlic Cloves, minced
1 tb Olive Oil
8 c Chicken Broth
1/2 ts Salt
1/8 ts Pepper
1/8 ts Dried Thyme
1/8 ts Dried Rosemary
3 Egg Yolks
1/2 c Half-And-Half
8 sl Garlic Bread, toasted
Grated Parmesan
In a large saucepan, cook and stir the garlic in
oil over low heat for 5 minutes or until lightly
browned. Add the broth, salt, pepper, thyme and
rosemary; simmer, uncovered, for 1 hour.
Strain broth and return to the pan. In a small
bowl, whisk egg yolks and cream. Stir in 1/2 cup
hot broth. Return all to the pan, stirring
constantly. Cook and stir over medium heat until
soup reaches 160F degrees (do not boil). Top
each serving with a slice of garlic bread;
sprinkle with Parmesan.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apricot Pork Tenderloin
Categories: Main Dish, Meats
Yield: 6 Servings
2 Pork Tenderloins,
- 1 pound each
6 oz Dried Apricots
1/3 c French Salad Dressing
1/4 c Packed Brown Sugar
3 tb Teriyaki Sauce
2 tb Ketchup
1 ts Dijon Mustard
1 Onion Slice, separated
1 Garlic Clove, minced
2 ts Minced Gingerroot
1/4 ts Pepper
1/8 ts Pumpkin Pie Spice
Make a lengthwise cut three-quarters of the way
through each tenderloin; pound to flatten evenly.
Set aside three apricots for marinade. Stuff
remaining apricots into pork to within 1/2 inch
of ends; secure with toothpicks or kitchen string.
In a blender, combine the remaining ingredients
and reserved apricots. Cover and process until
smooth; set aside 1/3 cup. Pour remaining marinade
into a large resealable bag; add tenderloins. Seal
bag and turn to coat. Refrigerate for at least 2
hours, turning meat often.
Drain and discard marinade. Place pork into a
greased 13 x 9-inch baking dish. Drizzle with
reserved marinade. Bake, uncovered, at 400F
degrees for 30-35 minutes or until a meat
thermometer reads 160F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Harvard Beets
Categories: Side Dish
Yield: 6 Servings
16 oz Can Of Sliced Beets
1/4 c Sugar
1 1/2 ts Cornstarch
2 tb Vinegar
2 tb Orange Juice
1 tb Grated Orange Peel
Drain beets, reserving 2 tablespoons juice; set
beets and juice aside. In a saucepan, combine sugar
and cornstarch. Add vinegar, orange juice and beet
juice; bring to a boil. Reduce heat and simmer for
3-4 minutes or until thickened. Add beets and
orange peel; heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Fool
Categories: Desserts
Yield: 4 Servings
14 oz Whole-Berry Cranberry Sauce
1 ts Grated Orange Peel
1/4 ts Ground Allspice
1 c Heavy Cream, whipped
Additional Grated Orange Peel
Fresh mint
In a large bowl, combine the cranberry sauce, orange
peel and allspice. Fold in whipped cream. Spoon into
dessert dishes. Refrigerate until serving. Garnish
with orange peel and mint.
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