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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Fondue
Categories: Appetizers
Yield: 6 Servings
2 c Shredded Swiss Cheese
16 oz Cream Cheese, softened
1 c Frozen Bell Peppers & Onions
1/2 c Dry White Wine
1/8 ts Cayenne Pepper
18 oz Canned Crabmeat, drained
1 Loaf French bread, cut
- into 1" cubes
In 2-quart saucepan or chafing dish, heat all
ingredients except crabmeat and bread over
medium heat, stirring constantly, until cheese
is melted. Stir in crabmeat. Pour into fondue
pot or chafing dish to keep warm; dip will hold
for 2 hours.
Spear bread cubes with fondue forks; dip into
fondue. If fondue becomes too thick, stir in
a small amount of dry white wine.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Taos Salad
Categories: Salads
Yield: 4 Servings
1/3 c Caesar Salad Dressing
1/2 ts Ground Cumin
10 oz Bagged Hearts Of Romaine
1 c Grape Tomatoes
1/2 c Shredded Cheddar Cheese
1 c Broken Tortilla Chips
In small bowl, mix dressing and cumin. In
large bowl, toss remaining ingredients with
dressing mixture. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Onion Meatballs
Categories: Main Dish, Meats
Yield: 4 Servings
2 tb Butter
1 lg Onion, cut into 1/4" wedges
2 tb Chopped Garlic
2 tb All-Purpose Flour
1/4 ts Pepper
2 c Half-And-Half
16 oz Frozen Meatballs
Chopped Fresh Parsley
In 4-quart saucepan, melt butter over medium
heat. Cook onion and garlic in butter 10 to
12 minutes, stirring frequently, until golden
brown.
Sprinkle flour and pepper over onion mixture.
Cook 1 minute, stirring constantly. Slowly
add half-and-half, stirring constantly. Stir
in meatballs.
Cook 15 to 20 minutes, stirring occasionally,
until sauce is thickened and meatballs are
hot. Garnish with chopped fresh parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Curry Lentil Casserole
Categories: Side Dish
Yield: 4 Servings
1 md Sweet Potato, peeled
- and cut in pieces
3/4 c Dried Lentils, rinsed
1/2 c Uncooked Brown Rice
1/2 c Chopped Red Bell Pepper
1/2 c Raisins
2 1/2 c Water
2 tb Soy Sauce
2 ts Curry Powder
2 tb Slivered Almonds
Heat oven to 375F degrees. In an ungreased
2- or 2 1/2-quart casserole, mix all
ingredients except almonds.
Cover and bake 1 hour to 1 hour 15 minutes or
until rice and lentils are tender. Uncover and
stir mixture. Let stand 5 minutes before
serving. Sprinkle with almonds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Bars
Categories: Desserts
Yield: 24 Bars
1 Package White Cake Mix
1/2 c Butter, melted
2 Eggs
1/4 c Minced Crystallized Ginger
1 tb Grated Gingerroot
1 ts Ground Ginger
2 tb Sugar
Heat oven to 350F degrees. Grease bottom only
of rectangular pan, 13x9x2 inches, with
shortening or spray with cooking spray.
Mix cake mix, butter and eggs in large bowl
with spoon until well blended. Stir in
remaining ingredients except sugar. Press
dough in pan with greased fingers. Sprinkle
with sugar.
Bake 18 to 23 minutes or until edges are very
light golden brown. Cool completely, about 2
hours. For bars, cut into 6 rows by 4 rows.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Squares
Categories: Appetizers
Yield: 60 Appetizers
16 oz Refrigerated Crescent Rolls
14 oz Artichoke Hearts, chopped
9 oz Frozen Chopped Spinach,
- thawed & squeezed to drain
3/4 c Grated Parmesan Cheese
2/3 c Mayonnaise
2/3 c Sour Cream
1/8 ts Garlic Powder
Heat oven to 375F degrees.
Unroll dough; separate into 4 long rectangles.
Place crosswise in ungreased 15x10x1-inch pan;
press over bottom and 1 inch up sides to form
crust. Press perforations to seal.
Bake 10 to 12 minutes or until light golden
brown.
Meanwhile, in medium bowl, stir remaining
ingredients until well blended. Spread
mixture evenly over partially baked crust.
Bake 8 to 10 minutes longer or until topping
is hot. Cut into 1 1/2-inch squares. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Nectarine Salad
Categories: Salads
Yield: 6 Servings
DRESSING:
1/2 c Peach Preserves
1/4 c Lime Juice
2 tb Olive Oil
1/4 ts Ground Ginger
1/4 ts Salt
SALAD:
2 c Shredded Coleslaw Blend
2 c Torn Romaine Lettuce
2 md Nectarines, thinly sliced
1 c Seedless Red Grapes
1 Jalapeno Chile, minced
2 tb Chopped Fresh Cilantro
In small bowl, combine all of the dressing
ingredients; mix well.
In large bowl, combine all of the salad
ingredients. Just before serving, add
dressing; toss gently to mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seared Sirloin Steak
Categories: Main Dish, Meats
Yield: 4 Servings
1 lb Boneless Beef Sirloin Steak
3/4 ts Lemon-Pepper Seasoning
1 tb Grated Lemon Peel
1 tb Soy Sauce
2 tb Olive Oil
Sprinkle beef with lemon-pepper seasoning. In
small bowl, mix lemon peel, soy sauce and 1
tablespoon of the oil; brush over both sides
of beef.
In 10-inch nonstick skillet, heat remaining
tablespoon oil over medium heat. Add beef;
cook 10 to 12 minutes or until browned on
both sides and desired doneness. Cut into 4
serving pieces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Minted Peas
Categories: Side Dish, Vegetables
Yield: 4 Servings
3 tb Extra-Virgin Olive Oil
3 tb Fresh Lemon Juice
1 ts Dried Mint Leaves
1/4 ts Salt
3 Plum Tomatoes, chopped
15 oz Can Small Peas, drained
1/2 c Crumbled Feta Cheese
4 Leaves Romaine Lettuce
12 Kalamata Olives
In small bowl, combine oil, lemon juice, mint
and salt; blend with wire whisk until smooth.
Add tomatoes, peas and cheese; toss to combine.
To serve, line serving platter or individual
plates with lettuce. Spoon peas over lettuce.
Garnish with olives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Meringues
Categories: Desserts
Yield: 24 Cookies
MERINGUES:
2 Egg Whites
1/3 c Granulated Sugar
1/2 c Powdered Sugar
2 tb Unsweetened Baking Cocoa
FILLING:
1/4 c Whipping Cream
1/2 c Dark Chocolate Chips
2 tb Butter, in small pieces
Heat oven to 200F degrees. Line cookie sheet
with cooking parchment paper. In medium bowl,
beat egg whites with electric mixer on medium
speed until soft peaks form. Gradually add
granulated sugar, beating at high speed just
until stiff peaks form.
In small bowl, mix powdered sugar and cocoa.
Fold cocoa mixture, 1/3 at a time, into beaten
egg whites. Spoon mixture into decorating bag
fitted with star tip. Draw 1 1/2-inch diameter
circle on white paper; place under parchment
paper as a guide for piping rounds. Pipe
mixture into twenty-four 1 1/2-inch rounds
on parchment-lined cookie sheet. With back
of teaspoon, make an indentation in each to
hold filling.
Bake 1 to 1 1/4 hours or until crisp. Cool
completely, about 10 minutes.
Meanwhile, in 1-quart heavy saucepan, heat
whipping cream just to simmering over medium-
low heat. Remove from heat; stir in chocolate
with wire whisk until melted. Stir in butter
pieces, a few at a time, until melted.
Refrigerate until thickened, about 30 minutes.
Just before serving, spoon or pipe about 1
teaspoon filling into indentation of each
meringue.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Empanaditas
Categories: Appetizers
Yield: 16 Appetizers
1 c Shredded Pepper Jack Cheese
1/3 c Canned Chopped Green Chiles
1 Box Refrigerated Pie Crusts,
- softened as directed on box
1 Egg, beaten
1 c Salsa
Heat oven to 400F degrees. In small bowl, mix
cheese and chiles.
With 3 1/4-inch round cutter, cut each pie
crust into 8 rounds. Spoon cheese mixture
evenly onto half of each dough round. Brush
edge of crust rounds with beaten egg. Fold
crust rounds in half; press edges with fork
to seal. Place on ungreased cookie sheet.
Brush tops with egg. Cut small slit in top
of each.
Bake 12 to 16 minutes or until golden brown.
Serve warm empanaditas with salsa.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Nacho Soup
Categories: Soups
Yield: 4 Servings
1 lb Lean Ground Beef
1 tb Taco Seasoning Mix
10 3/4 oz Can Nacho Cheese Soup
10 oz Can Diced Tomatoes And
- Green Chiles, undrained
1 1/2 c Milk
1/4 c Shredded Sharp Cheddar
1/2 c Crushed Tortilla Chips
In 2-quart saucepan, cook ground beef over
medium-high heat 5 to 7 minutes, stirring
occasionally, until thoroughly cooked; drain.
Reduce heat to medium. Stir in remaining
ingredients except shredded cheese and
tortilla chips. Cook 8 to 12 minutes or
until thoroughly heated, stirring
frequently. Top individual servings with
shredded cheese and tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crispy Herbed Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
2/3 c Mashed Potato Flakes
1/3 c Grated Parmesan Cheese
2 ts Dried Parsley Flakes
1 ts Garlic Salt
3 lb Cut-Up Frying Chicken
1/3 c Butter, melted
Heat oven to 375F degrees. Grease, or line with
foil and grease 15x10x1-inch baking pan or
13x9-inch pan.
In medium bowl, combine potato flakes, Parmesan
cheese, parsley flakes and garlic salt; mix well.
Dip chicken pieces in butter; roll in potato
flake mixture to coat. Place in greased pan.
Bake at 375F degrees for 45 to 60 minutes or
until chicken is fork-tender and juices run
clear.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Asparagus
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 lb Fresh Asparagus Spears, trimmed
1 md Yellow Pepper, in 1/4" strips
2 tb Balsamic Vinaigrette Dressing
1 tb Shredded Parmesan Cheese
Heat closed contact grill 5 minutes. In a
large resealable food-storage plastic bag,
mix asparagus, bell pepper and vinaigrette
dressing to coat well.
When grill is heated, place half of vegetables
crosswise on bottom grill surface. Close grill;
cook 4 to 6 minutes or until vegetables are
crisp-tender. Place vegetables in serving bowl.
Repeat with remaining vegetables. Sprinkle with
cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Wraps
Categories: Desserts
Yield: 4 Servings
1/2 c Coconut
1/2 c Chopped Pecans
1 Box Refrigerated Pie Crusts,
- softened as directed on box
1/4 c Sugar
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
4 Firm Ripe Bananas
1/3 c Semisweet Chocolate Chips
12 oz Jar Caramel Ice Cream
- Topping, heated
Whipped cream
1 c Vanilla Ice Cream
Heat oven to 350F degrees. Spread coconut and
pecans separately on ungreased cookie sheet.
Bake 5 to 8 minutes, stirring occasionally,
until light golden brown; set aside.
Increase oven temperature to 450F degrees.
Remove pie crust from pouch; place flat onto
work surface. With rolling pin, roll crust
until 12 inches in diameter.
In a small bowl, mix sugar, cinnamon and
nutmeg. Reserve 1 tablespoon sugar mixture;
sprinkle remaining sugar mixture evenly over
crust. Cut crust into 4 wedge-shaped pieces.
Place 1 banana lengthwise on each crust
wedge, about 3/4 inch from curved edge (if
banana is too long, trim ends to fit within
crust, at least 1/4 inch from each edge).
Push about 1 rounded tablespoon chocolate
chips, points first, into top and sides of
each banana.
Bring curved edge and point of each crust
wedge up over banana to meet; pinch seam and
ends to seal, shaping crust around banana.
Sprinkle tops of wrapped bananas with
reserved 1 tablespoon sugar mixture; place
on ungreased cookie sheet.
Bake 10 to 14 minutes or until golden brown.
Immediately remove from cookie sheet. Cool 5
minutes.
To serve, drizzle or spread about 2 tablespoons
warm caramel topping on each individual dessert
plate. Top each with baked banana, whipped cream
and additional caramel topping. Sprinkle coconut
and pecans over top of each. Serve with ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage Squares
Categories: Appetizers
Yield: 32 Appetizers
2 Cans Refrigerated Crescent Rolls
1 lb Bulk Pork Sausage
8 oz Cream Cheese
2 c Shredded Sharp Cheddar
Heat oven to 375F degrees.
Unroll 1 can of dough into 2 long rectangles.
Place in ungreased 13x9-inch (3-quart) glass
baking dish; press over bottom and 1/2 inch
up sides to form crust.
In 12-inch skillet, cook sausage over medium
heat, stirring frequently, until no longer pink.
Remove sausage from skillet; discard drippings.
To same skillet, add cream cheese. Cook over
low heat until melted. Add cooked sausage; stir
to coat. Spoon evenly over crust in baking dish.
Sprinkle with cheese.
Unroll second can of dough on work surface. Press
to form 13x9-inch rectangle; firmly press
perforations to seal. Carefully place over cheese.
Bake 21 to 26 minutes or until golden brown. Cool
15 minutes. Cut into small squares.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Balsamic Fruit Salad
Categories: Salads
Yield: 6 Servings
1/3 c Frozen Strawberry Daiquiri
- Concentrate, thawed
3 tb Water
1 tb Balsamic Vinegar
2 c Fresh Strawberry Halves
1 c Fresh Raspberries
1 c Cantaloupe Cubes
2 Fresh Peaches, peeled,
- pitted and sliced
2 Fresh Plums, pitted
- and sliced
1 Sprig Fresh Mint
In large bowl, combine daiquiri concentrate,
water and vinegar; mix well. Add all remaining
ingredients; toss gently to coat. Cover;
refrigerate at least 1 hour to chill. Stir
salad before serving; remove mint.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven Swiss Steak
Categories: Main Dish, Meat
Yield: 8 Servings
1 1/2 lb Boneless Beef Round Steak,
- cut into pieces
3 md Medium Carrots, sliced
1 lg Onion, cut in thin wedges
14.5 oz Diced Tomatoes, undrained
12 oz Jar Beef Gravy
7.2 oz Box Mashed Potato Flakes
2 1/2 c Water
1 1/3 c Milk
1/4 c Butter
1 Egg, beaten
Heat oven to 325F degrees. In ungreased 13x9-inch
(3-quart) glass baking dish, arrange beef in
single layer. Top with carrots and onion.
In medium bowl, mix tomatoes and gravy; spoon
over beef and vegetables. Cover with foil;
bake 2 hours.
In 3-quart saucepan, make potatoes as directed
on box using water, milk and butter. Stir in
egg until well blended.
Remove baking dish from oven. Uncover; spoon
or pipe potato mixture over hot mixture.
Return to oven; bake uncovered 15 to 20
minutes longer or until potatoes are set and
light golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sugar Snap Peas
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 tb Olive Oil
1 c Sliced Fresh Mushrooms
1 Clove Garlic, minced
3 c Frozen Sugar Snap Peas
1/2 c Halved Cherry Tomatoes
1/2 ts Dried Basil Leaves
1 tb Grated Parmesan Cheese
In 2-quart saucepan, heat oil over medium heat.
Add mushrooms and garlic; cook 3 to 5 minutes,
stirring frequently, until tender. Remove from
saucepan; place on plate and cover to keep warm.
In same saucepan, heat 1/3 cup water to boiling.
Add sugar snap peas; return to boiling. Stir;
reduce heat to low. Cover; simmer 3 to 5
minutes or until peas are crisp-tender. Drain;
return peas to saucepan.
Return mushrooms with garlic to saucepan; stir
in tomatoes and basil. Spoon into serving bowl;
sprinkle with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruity Dessert Pizza
Categories: Desserts
Yield: 8 Servings
1 Can Refrigerated Pizza Crust
1/3 c Cream Cheese, softened
1/4 c Apricot Preserves
1 lg Apple, peeled & sliced
1/4 c All-Purpose Flour
1/4 c Packed Brown Sugar
2 tb Butter
1/4 c Blanched Almonds, chopped
Heat oven to 425F degrees. Grease 12-inch pizza
pan or 13x9-inch pan. Unroll dough in pan.
Starting at center, press out dough to edge
of pan.
Spread cream cheese evenly over dough. Spread
with preserves. Arrange apple slices over
preserves.
In small bowl, mix flour and brown sugar. With
pastry blender or fork, cut in butter until
mixture looks like coarse crumbs. Stir in
almonds. Sprinkle mixture evenly over apples.
Bake 15 to 20 minutes, or until edges are golden
brown. Cool 10 minutes. Cut into 8 wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hazelnut Fried Mushrooms
Categories: Appetizers
Yield: 4 Servings
2 Eggs
1/2 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 c Ground Hazelnuts
1/2 c Fine Dry Bread Crumbs
1 lb Mushrooms, washed and dried
Shortening for deep frying
In small bowl, slightly beat eggs with salt,
pepper and nutmeg. In separate bowl, mix
together hazelnuts and bread crumbs. Dip
mushrooms in egg mixture, then coat with
hazelnut mixture. Heat shortening to 365F
degrees in deep pan and fry mushrooms, a few
at a time, 6 to 7 minutes, or until golden
brown on all sides. Drain on paper towel and
sprinkle with additional salt, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Caesar Salad
Categories: Salads
Yield: 4 Servings
2 Heads Romaine Lettuce
1/2 ts Fresh Ground Black Pepper
1/2 ts Salt
1/2 c Shaved Parmesan Cheese
1 tb Worcestershire Sauce
2 md Lemons, juice of
1/4 c Olive Oil
2 Coddled Eggs
1/2 c Croutons
Break romaine lettuce into 2-inch strips,
lettuce. Sprinkle pepper discarding outer
leaves. Pour oil and salt over lettuce.
Toss several times, then add the eggs,
Worcestershire and lemon juice. Toss
several times again. Sprinkle with cheese
add croutons, toss one more time. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven Chicken Kiev
Categories: Main Dish, Poultry
Yield: 6 Servings
1/4 c Butter, softened
1 tb Fresh Chives, chopped
1/8 ts Garlic Powder
3 Whole Chicken Breasts
1 1/2 c Cornflake Crumbs
2 tb Fresh Parsley, chopped
1/2 ts Paprika
1/4 c Buttermilk
Mix butter, chives and garlic powder. Shape
into rectangle, 3 x 2-inches. Cover and freeze
about 30 minutes or until firm.
Heat oven to 425F degrees. Grease square pan,
9 x 9 x 2-inch. Remove skin and bones from
chicken breasts. Cut chicken breasts in half.
Flatten each half to 1/4" thickness between
plastic wrap or waxed paper. Cut butter mixture
crosswise into 6 pieces. Place 1 piece on
center of each chicken breast half. Fold long
sides over margarine. Fold ends up and secure
with wooden pick.
Mix cornflake crumbs, parsley and paprika.
Dip chicken into buttermilk. Coat evenly with
cornflake mixture. Place chicken, seam side
down, in pan. Bake uncovered about 35 minutes
or until juices run clear. Remove wooden picks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Carrots
Categories: Side Dish, Vegetables
Yield: 6 Servings
3 c Carrots, sliced
3/4 c Water
1/2 c Salt
1/2 ts Lemon Peel, freshly grated
2 ts Lemon Juice
1 tb Parsley, fresh chopped
2 tb Butter
Wash and peel carrots and slice in 1/4" rounds.
Bring water to boil in saucepan, add carrots
and salt. Cook covered 10 to 15 minutes, until
tender. Drain. In saucepan add remaining
ingredients until butter is melted. Toss to
coat all carrots. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blueberry Buckle
Categories: Desserts
Yield: 8 Servings
CAKE:
3/4 c Sugar
1/4 c Soft Shortening
1 Egg
1/2 c Milk
1 1/2 c All-Purpose Flour, sifted
2 ts Baking Powder
1/2 ts Salt
2 c Blueberries, drained
TOPPING:
1/2 c Sugar
1/3 c All-Purpose Flour
1/2 ts Ground Cinnamon
1/4 c Softened Butter
For cake: In a large mixing bowl, mix sugar,
shortening and egg thoroughly. Stir in milk.
Blend in flour, baking powder, and salt.
Fold in blueberries.
Allow batter to stand 15 minutes. Line a
9 x 9-inch glass baking dish with a paper
towel. Pour batter into baking dish.
For topping: In a small bowl combine
ingredients until well blended. Sprinkle
topping mixture on top of batter.
Cook on HIGH, uncovered, in microwave oven
for 12 minutes, or until toothpick inserted
in center comes out clean.
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