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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Crab Dip
Categories: Appetizers
Yield: 2 1/2 Cups
8 oz Cream Cheese, softened
1/4 c Grated Parmesan Cheese
1/4 c Green Onions, minced
1/4 c Mayonnaise
1/4 c Dry White Wine
2 ts Sugar
1 ts Ground Mustard
1 Garlic Clove, minced
6 oz Can Crabmeat, drained
- and flaked
1/3 c Sliced Almonds
Crackers
Heat oven to 375F degrees. Mix all ingredients
except crabmeat, almonds and crackers in medium
bowl until well blended. Stir in crabmeat.
Spread crabmeat mixture in ungreased pie plate,
9x1 1/4 inches, or shallow 1-quart casserole.
Sprinkle with almonds.
Bake uncovered 15 to 20 minutes or until hot
and bubbly. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: BLT Tossed Salad
Categories: Salads
Yield: 4 Servings
1/3 c Ranch Salad Dressing
1/2 ts Grated Lemon Peel
10 oz Salad Greens
12 sl Cooked Bacon, crumbled
1 lg Tomato, in wedges
1 Avocado, peeled, in wedges
Mix all salad dressing and lemon peel.
In serving bowl, toss 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: Garlic Baked Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
1 c Garlic Mashed Potatoes Flakes
1/2 ts Cayenne Pepper
1 Egg
1/2 c Buttermilk
3 lb Cut-Up Broiler-Fryer Chicken
1/3 c Butter, melted
Heat oven to 425F degrees. Spray rectangular pan,
13x9x2 inches, with cooking spray.
In shallow dish, stir together potatoes 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: Tangy Carrots
Categories: Side Dish, Vegetables
Yield: 4 Servings
1/4 c Water
4 md Carrots, 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: Pumpkin-Apple Dessert
Categories: Desserts
Yield: 12 Servings
21 oz Can Apple Pie Filling
2 c All-Purpose Flour
1 1/4 ts Packed Brown Sugar
1 c Canned Pumpkin
3 Eggs
1/3 c Vegetable Oil
2 ts Baking Powder
1 ts Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Baking Soda
Ice Cream
Spray 3 1/2- to 6-quart slow cooker with cooking
spray. Spoon pie filling into cooker; spread
evenly.
Beat remaining ingredients except ice cream with
electric mixer on low speed 1 minute, scraping
bowl constantly. Beat on medium speed 2 minutes,
scraping bowl occasionally. Pour batter over pie
filling.
Cover and cook on High heat setting 1 hour 30
minutes to 2 hours or until toothpick inserted in
center comes out clean. Serve with ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Tomato Dip
Categories: Appetizers
Yield: 2 Cups
8 oz Cream Cheese, softened
1/2 c Mayonnaise
1/2 c Sun-Dried Tomatoes In
- Oil, drained & chopped
2 tb Fresh Chives, minced
1 Clove Garlic, minced
1 ts Ground Black Pepper
Crackers
Cut-Up Fresh Vegetables
Mix all ingredients, except crackers and cut-up
vegetables, until well blended. Serve with
crackers and fresh vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asian Coleslaw
Categories: Salads
Yield: 8 Servings
1/3 c Ranch Salad Dressing
1/4 c Peanut Butter
1 tb Soy Sauce
16 oz Coleslaw Blend
1 tb Chopped Unsalted Peanuts
Mix dressing, peanut butter and soy sauce in large
bowl with wire whisk until well blended. Add
coleslaw blend; toss to coat. Cover. Refrigerate
several hours or until chilled. Top with peanuts
just before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Barbecued Turkey Legs
Categories: Main Dish, Poultry
Yield: 4 Servings
1/4 c Barbecue Sauce
1 tb Brown Sugar
1/2 ts Dijon Mustard
1/4 ts Cayenne
1/4 ts Onion Powder
2 Turkey Legs
1/4 ts Salt
1/8 ts Ground Black Pepper
Preheat oven to 325F degrees. Mix barbecue sauce,
sugar, mustard, red pepper and onion powder.
Remove half of the barbecue sauce mixture; cover
and refrigerate until ready to serve with the
cooked turkey.
Season turkey with salt and black pepper; place
in a shallow baking pan.
Bake 2 hours or until cooked through (165F degrees),
turning and brushing occasionally with the remaining
barbecue sauce mixture after 1 hour. Serve with the
reserved barbecue sauce mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Twice-Baked Sweet Potatoes
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 lg Sweet Potatoes
2 oz Cream Cheese, cubed
2 tb Milk
1 tb Brown Sugar
1/4 ts Ground Cinnamon
1/4 c Chopped Pecans
Heat oven to 425F degrees.
Cut potatoes lengthwise in half; place, cut-sides
down, in foil-lined 15x10x1-inch pan. Bake 30 to
35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving
1/4-inch-thick shells. Add cream cheese, milk,
sugar and cinnamon to potatoes; mash until
blended.
Fill shells with potato mixture; top with nuts.
Bake 8 minutes or until potatoes are heated
through and nuts are toasted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Mousse
Categories: Desserts
Yield: 6 Servings
3 c Cold Milk
2 Pkg (1.5 oz each) Vanilla
- Instant Pudding
15 oz Canned Pumpkin
1 ts Pumpkin Pie Spice
1 c Thawed Whipped Topping
Beat milk and pudding mix in medium bowl with whisk
2 minutes. Blend in pumpkin and spice. Stir in
whipped topping. Refrigerate 1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Brie Popovers
Categories: Appetizers
Yield: 24 Appetizers
2 Eggs
1 c All-Purpose Flour
1 c Milk
1 ts Sugar
1/2 ts Salt
1/2 lb Brie Cheese, cut
- into 24 chunks
Heat oven to 450F degrees. Generously grease 24
small muffin cups, 1 3/4x1 inch. In medium bowl,
beat eggs slightly with fork or wire whisk. Beat
in flour, milk, sugar and salt just until smooth
(do not overbeat). Fill cups about two-thirds
full. Bake 5 minutes.
Reduce oven temperature to 350F degrees. Bake
about 10 minutes longer or until crusty and
golden brown. Cut a small slit in top of each
popover. Insert cheese chunk in each popover. Bake
5 minutes. Immediately remove from pans. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Butternut Squash Soup
Categories: Soups
Yield: 6 Servings
2 tb Butter
1/2 c Chopped Onion
1 Butternut Squash,
- peeled and cubed
2 c Water
1/2 ts Dried Marjoram
1/4 ts Ground Black Pepper
1/8 ts Cayenne
4 Chicken Bouillon Cubes
8 oz Cream Cheese, cubed
In 10-inch skillet, melt butter over medium heat.
Add onion; cook, stirring occasionally, until
crisp-tender.
In 3- to 4-quart slow cooker, mix onion and
remaining ingredients except cream cheese. Cover;
cook on Low heat setting 6 to 8 hours.
In blender or food processor, place one-third to
one-half of mixture at a time. Cover; blend on
high speed until smooth. Return mixture to slow
cooker. Stir in cream cheese. Cover; cook on Low
heat setting about 30 minutes longer or until
cheese is melted, stirring with wire whisk until
smooth.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Italian Beef Roast
Categories: Main Dish, Meats
Yield: 12 Servings
3 lb Boneless Beef Sirloin Roast
2 tb Olive Oil
0.7 oz Envelope Italian Salad
- Dressing Mix (dry)
Heat oven to 325F degrees. Place beef in shallow
roasting pan. Brush with oil; sprinkle evenly
with dressing mix. Insert meat thermometer so
tip is in thickest part of beef.
Bake uncovered 1 1/2 to 2 hours or until
thermometer reads 140F degrees. Cover beef with
aluminum foil and let stand about 15 minutes or
until thermometer reads 145F degrees. Carve.
Serve beef with pan drippings.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pesto Mashed Potatoes
Categories: Side Dish, Vegetables
Yield: 8 Servings
2 1/2 c Milk
1 1/2 c Water
1/4 c Butter
7 oz Box of Instant Mashed
- Potatoes
3/4 c Shredded Asiago Cheese
2 tb Basil Pesto
2 tb Chopped Red Bell Pepper
In 3-quart saucepan, heat milk, water and margarine
to boiling. Stir in contents of potatoes box just
until moistened; let stand 1 minute. Stir with fork
until smooth. Stir in cheese.
Spoon potatoes into serving dish. Drop pesto onto
top of potatoes; swirl with spoon. Top with bell
pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Praline Pumpkin Pie
Categories: Desserts
Yield: 6 Servings
PASTRY:
1 c All-Purpose Flour
1/4 ts Salt
1/3 c Plus 1 Tb. Shortening
3 tb Cold Water
FILLING:
2 Eggs
1/2 c Packed Brown Sugar
1 ts Ground Cinnamon
1/2 ts Salt
1/2 ts Ground Ginger
1/4 ts Ground Cloves
15 oz Canned Pumpkin
12 oz Evaporated Milk
TOPPING:
1/3 c Packed Brown Sugar
1/3 c Chopped Pecans
1 tb Butter, softened
1/2 ts Ground Cinnamon
In medium bowl, mix flour and salt. Cut in the
shortening, using pastry blender, until particles
are size of small peas. Sprinkle with cold water,
1 tablespoon at a time, tossing with fork until
all flour is moistened and pastry almost cleans
side of bowl.
Gather pastry into a ball. Shape into flattened
round on lightly floured surface. Wrap in plastic
wrap; refrigerate about 45 minutes or until dough
is firm and cold, yet pliable.
Heat oven to 425F degrees. With floured rolling
pin, roll pastry into round 2 inches larger than
upside-down 9-inch glass pie plate. Fold pastry
into fourths; place in pie plate. Unfold and ease
into plate, pressing firmly against bottom and
side. Trim overhanging edge of pastry 1 inch
from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired.
In medium bowl, beat eggs slightly. Stir in all
remaining filling ingredients. Pour into pastry-
lined pie plate. Bake 15 minutes. Meanwhile, in
small bowl, mix all streusel ingredients until
crumbly.
Reduce oven temperature to 350F degrees. Bake pie
35 minutes longer. Sprinkle streusel over pie.
Bake about 10 minutes or until knife inserted in
center comes out clean. Cover and refrigerate at
least 4 hours. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey Fig Mozzarella
Categories: Appetizers
Yield: 6 Servings
6 Sheets Phyllo Dough
6 oz Smoked Mozzarella, cut into
- 6 equal pieces
Vegetable Oil, for frying
8 oz Dried Figs, quartered
3/4 c Honey
3 ts Black Sesame Seeds
Honey, for drizzling
In a large pot, heat the vegetable oil over medium
heat to 350F degrees.
Place 1 sheet of phyllo on a dry work surface. Place
one slice of cheese about 5 inches from the top of
the narrow end of the sheet. Fold the top of the
narrow end over the cheese, leaving 1 inch between
the fold and the cheese. Next fold over 1 of the
long sides then the other, again leaving 1-inch
between the folds and the cheese. Then fold the
cheese over, again leaving 1-inch between the fold
and the cheese. Continue folding to make a package
about 3 1/2 by 4-inches. Continue with the
remaining pieces of cheese and phyllo.
Fry the phyllo and cheese packages, 2 or 3 at a
time, in the oil until golden, about 2 minutes per
side. Drain on a baking sheet lined with paper
towels.
Meanwhile, heat the figs and honey in a small
saucepan over low heat until the honey is warm.
Set aside until the cheese packages have finished
frying.
To serve, place 1 cheese package on a plate.
Spoon some figs and drizzle some honey over the
top of each cheese package. Sprinkle with black
sesame seeds and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pomegranate Arugula Salad
Categories: Salads
Yield: 4 Servings
1/4 c Pomegranate Molasses
1/2 Lemon, juiced
2 tb Honey
2 tb Red Wine Vinegar
3/4 c Olive Oil
Salt, to taste
Black Pepper, to taste
6 c Lightly Packed Arugula
1 Pomegranate, seeds only
1/4 c Parmigiano-Reggiano Shavings
1/4 c Toasted Walnuts
1 Shallot, sliced
To make vinaigrette, combine molasses, lemon juice,
honey and vinegar in a mixing bowl and whisk to
combine. Slowly drizzle in olive oil while you
whisk to emulsify. Season, to taste, with salt
and pepper.
Toss salad ingredients together and dress with
the vinaigrette.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rum Glazed Turkey
Categories: Main Dish, Poultry
Yield: 8 Servings
22 lb Fresh Turkey, giblets removed,
- rinsed well and patted dry
1 c Butter, softened & divided
2 c Brown Sugar, divided
1/2 ts Ground Cinnamon
1/4 ts Freshly Ground Nutmeg
1/2 c Dark Rum
Salt, to taste
Black Pepper, to taste
Place the turkey on a rack in a roasting pan. Rub
the cavity opening with salt and pepper. With your
fingers, carefully separate as much of the turkey's
skin from the breast, as you can, trying not to
puncture any holes in the skin as you go.
In a small mixing bowl stir together 8 tablespoons
of the softened butter with 1 cup of the brown
sugar. Smear about half of the softened butter
and sugar mixture over the breast under the skin.
Rub the remaining butter and sugar mixture all
over the turkey.
Roast the turkey about 3 to 3 1/2 hours, basting
often during the last hour of cooking with the
buttered rum glaze, or until an instant-read
thermometer inserted into the thickest part of
the turkey leg registers 155F degrees; it will
continue cooking for another 20 minutes or so
out of the oven. If the turkey skin starts to
get too dark, tent it with foil while it roasts.
While turkey is cooking, in a small saucepan
combine remaining 8 tablespoons of the butter
with 1 cup of the brown sugar, ground cinnamon,
freshly ground nutmeg, dark rum and a little
salt and pepper. Bring to a boil then lower
and simmer for 10 minutes until slightly
thickened and syrup-like, stirring often.
Transfer the turkey to a carving board to rest
and loosely tent with foil and allow to cool.
Brush the outside of the turkey with syrup
mixture to get a glazed look.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blue Cheese Mashed Potatoes
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 lb Yukon Gold Potatoes,
- washed and quartered
4 tb Butter
3/4 c Heavy Cream
4 oz Blue Cheese, crumbled
Salt, to taste
Black Pepper, to taste
Place potatoes in a large stockpot and cover with
cold water. Add salt and bring to a boil over
high heat. Reduce to medium and cook until fork
tender. Drain well. Add back to the pot that they
were cooked in.
Meanwhile, heat butter and cream until hot. Add
the crumbled blue cheese and stir together. Add
sauce to potatoes and mash until smooth. Season
with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Caramel Apple Cheesecake
Categories: Desserts
Yield: 6 Servings
21 oz Can Apple Pie Filling
9 in Graham Cracker Crust
16 oz Cream Cheese, room temp
1/2 c Sugar
1/4 ts Vanilla Extract
2 Eggs
1/4 c Caramel Topping
12 Pecan Halves
2 tb Chopped Pecans
Preheat the oven to 350F degrees.
Reserve 3/4 cup of the apple filling; set aside.
Spoon the remaining filling into the crust. Beat
together the cream cheese, sugar, and vanilla
until smooth. Add the eggs and mix well. Pour
this over the pie filling.
Bake for 30 to 35 minutes, or until the center of
the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in
a small saucepan and heat for about 1 minute, or
until spreadable. Spoon the apple-caramel mixture
over the top of the cheesecake and spread evenly.
Decorate the edge of the cake with pecan halves
and sprinkle with chopped pecans. Refrigerate the
cake until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Baked Brie
Categories: Appetizers
Yield: 6 Servings
8 oz Round Brie Cheese
1/2 c Cranberry-Orange Sauce
2 tb Sliced Almonds
Crackers
Heat oven to 325F degrees. Place cheese on cookie
sheet. Bake 10 to 15 minutes or until softened.
Spoon Cranberry-Orange Sauce over cheese; sprinkle
with almonds. Bake about 5 minutes longer or until
sauce is heated. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Jicama Salad
Categories: Salads
Yield: 8 Servings
SALAD DRESSING:
2 tb Vegetable Oil
2 tb Honey
2 tb Orange Juice
1 tb Seasoned Rice Vinegar
1 ts Poppy Seed
2 ts Dijon Mustard
SALAD:
6 c Mixed Salad Greens
1 c Sliced Strawberries
3/4 c Jicama, peeled & julienned
2 Kiwifruit, peeled & sliced
In tightly covered container, shake all dressing
ingredients until well blended.
In large serving bowl, mix all salad ingredients.
Add dressing; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Turkey Breast
Categories: Main Dish, Poultry
Yield: 8 Servings
4 lb Bone-In Turkey Breast
2 tb Honey Mustard
1/2 ts Dried Rosemary, crumbled
1/2 ts Dried Thyme Leaves
1/2 ts Dried Basil Leaves
1/2 ts Garlic Pepper
1/4 ts Salt
1/2 c Chicken Broth
Spray 5- to 6-quart slow cooker with cooking spray.
Place turkey in cooker. Brush with honey mustard.
Sprinkle with rosemary, thyme, basil, garlic pepper
and salt. Pour broth around turkey.
Cover and cook on Low heat setting 7 to 8 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Corn Pudding
Categories: Side Dish, Vegetables
Yield: 12 Servings
1/2 c Butter
1/4 c Chopped Onion
1/2 c All-Purpose Flour
1/2 ts Salt
1/2 ts Pepper
4 c Milk
6 Eggs, slightly beaten
2 c Shredded Cheddar
24 oz Frozen Corn, thawed
1/2 c Chopped Fresh Parsley
3/4 c Plain Bread Crumbs
3 tb Butter, melted
Heat oven to 350F degrees. Spray a 3-quart glass
baking dish or 3-quart casserole with cooking
spray.
In 4-quart Dutch oven, melt 1/2 cup butter over
medium heat. Add onion; cook 3 to 4 minutes,
stirring frequently, until tender. Stir in flour,
salt and pepper until well blended. Stir in milk.
Cook 4 to 5 minutes, stirring constantly, until
thickened. Gradually stir in eggs and cheese.
Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons
melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is
set and knife inserted in center comes out clean.
Let stand 5 to 10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gingered Pumpkin Bars
Categories: Desserts
Yield: 48 Bars
BARS:
1 1/2 c Packed Brown Sugar
1 c All-Purpose Flour
1 c Whole Wheat Flour
1/4 c Minced Crystallized Ginger
2 ts Baking Powder
1 1/2 ts Ground Cinnamon
1 ts Baking Soda
1/4 ts Salt
1/2 c Vegetable Oil
1/2 c Milk
1 ts Vanilla
15 oz Can Pumpkin
2 Eggs
FROSTING:
3 oz Cream Cheese, softened
2 tb Butter, softened
1/2 ts Vanilla
3 c Powdered Sugar
2 tb Milk
Ground Nutmeg
Heat oven to 350F degrees. Grease 15x10x1-inch pan
with shortening or cooking spray; lightly flour.
In large bowl, beat bar ingredients with electric
mixer on low speed until moistened. Beat on medium
speed 2 minutes. Spread in pan.
Bake 20 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely, about
1 hour.
In small bowl, beat cream cheese and butter on low
speed until blended. Beat in 1/2 teaspoon vanilla.
Gradually beat in powdered sugar, 1 cup at a time,
and 1 to 2 tablespoons milk until frosting is
smooth and spreadable. Frost cooled bars. Sprinkle
with nutmeg. Refrigerate about 30 minutes or until
set. For bars, cut into 8 rows by 6 rows. Store in
refrigerator.
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