Cooking	Food For Thought
Recipe Archive 97 Spicy Cheese Ball Apple Celery Salad Easy French Dips Gorgonzola Potatoes Chocolate Cherry Cobbler Sesame Baked Mushrooms Caesar Salad Shrimp Newburg Marinated Asparagus White Chocolate Creme Brulee Garlic Straws Split Pea Soup Roast Pork Tenderloin Deviled Tomatoes Funnel Cake Fried Dill Pickles Waldorf Salad Turkey Burgers Potato Croquettes Kahlua Mousse Golden Onion Rings Green Bean Soup Chicken Breasts Diane Tomatoes Parmesan Strawberry Mousse Back To The Top Of This Page
Recipes	Recipe Archive
---------- Recipe via Meal-Master (tm) v8.06 Title: Spicy Cheese Ball Categories: Appetizers Yield: 8 Servings 1 1/2 c Shredded Pepper Jack 1 c Shredded Sharp Cheddar 6 oz Cream Cheese, softened 1 tb Lime Juice 1/2 ts Onion Powder 1/4 c Sliced Ripe Olives 1/4 c Chopped Fresh Cilantro 3/4 c Tortilla Chips, crushed Assorted Crackers In food processor, place cheeses, lime juice and onion powder. Cover; process until well mixed. Spoon into medium bowl. Stir in olives and cilantro. Place crushed tortilla chips on waxed paper. Spoon cheese mixture onto chips. Roll to coat cheese ball with chips. Serve with crackers. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Apple Celery Salad Categories: Salads Yield: 8 Servings DRESSING: 1/2 c Mayonnaise 3 tb Plain Yogurt 2 tb Sugar 2 ts Grated Fresh Lemon Peel SALAD: 2 lg Granny Smith Apples, cut - into bite-size pieces 2 lg Gala Apples, cut - into bite-size pieces 1 tb Fresh Lemon Juice 6 md Stalks Celery With Leaves 3/4 c Chopped Toasted Walnuts In small bowl, mix dressing ingredients until blended. Refrigerate until serving time. Place apples in large bowl. Sprinkle with lemon juice; toss until coated. Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup. Cut celery stalks diagonally into 1/4-inch slices to measure 2 cups. Add to bowl with apples. Refrigerate until serving time. Just before serving, toss apples and celery. Add dressing; toss until coated. Sprinkle with walnuts. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Easy French Dips Categories: Main Dish Yield: 8 Servings 3 lb Fresh Beef Brisket 1 Package Dry Onion Soup Mix 10 1/2 oz Can Condensed Beef Broth 8 Sandwich Buns Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. To serve, cut each bun in half horizontally and fill with beef. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Gorgonzola Potatoes Categories: Side Dish, Vegetables Yield: 4 Servings 4 lg Baking Potatoes 4 sl Bacon 2/3 c Milk 2 tb Butter 1/2 c Crumbled Gorgonzola Cheese 1/4 c Sliced Green Onions 1/2 ts Salt Heat oven to 375F degrees. Gently scrub the potatoes, but do not peel. Pierce potatoes several times with fork. Place on oven rack. Bake 1 hour to 1 hour 15 minutes or until tender when pierced in center with fork. Let stand until cool enough to handle. Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 to 6 minutes, turning occasionally, until crisp; drain on paper towel. Cut each potato lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes, milk and butter with potato masher or electric mixer on low speed until no lumps remain. Stir in cheese, green onions and salt. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Crumble bacon onto potatoes. Bake about 20 minutes or until hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cherry Cobbler Categories: Desserts Yield: 6 Servings 2 tb Packed Brown Sugar 2 tb Cornstarch 16 oz Can Pitted Red Tart Cherries - Packed In Water, undrained 1/4 ts Almond Extract 6 dr Red Food Color 1/2 c All-Purpose Flour 1 tb Plus 1 Teaspoon Baking Cocoa 1 tb Packed Brown Sugar 3/4 ts Baking Powder 1/8 ts Salt 2 tb Butter 1/3 c Milk 1 ts Vanilla Heat oven to 375F degrees. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole. Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sesame Baked Mushrooms Categories: Appetizers Yield: 6 Servings 1 lb Medium Fresh Mushrooms 1 Egg 3/4 ts Salt 1/8 ts Ground Black Pepper 1/4 c Sesame Seeds 1/4 c Dry Bread Crumbs Preheat oven to 350F degrees. Rinse, pat dry and trim stems of mushrooms. In a small bowl, lightly beat egg with salt and pepper. Place sesame seeds and bread crumbs in a small bowl. Pierce mushrooms with fork. Dip first into egg mixture, then into sesame seed mixture. Place on lightly greased cookie sheet. Bake until golden, 15 to 20 minutes. Serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Caesar Salad Categories: Salads Yield: 4 Servings 1/2 Head Romaine Lettuce 1 ts Grated Lemon Zest 3 tb Fresh Lemon Juice 2 Cloves Garlic, minced 1 ts White Wine Vinegar 1/2 ts Salt 1 ts Coarse Ground Black Pepper 2/3 c Extra Virgin Olive Oil 4 oz Shredded Parmesan cheese 1/4 c Croutons Wash and dry lettuce. Tear into bite-sized pieces. For dressing, combine the lemon zest, lemon juice, garlic, vinegar, salt and pepper in blender and mix. With blender on, slowly add olive oil, continuing to mix until well blended. Immediately before serving, pour dressing over lettuce. Add grated Parmesan cheese and croutons, and mix well. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Newburg Categories: Main dish, Seafood Yield: 8 Servings 2 tb Butter 2 tb Flour 1 sm Onion, minced 1 c Hot Milk 2 lb Raw Peeled Shrimp 2 Pimentos, diced 1/4 c Water 2 tb Worcestershire Sauce 2 Beef Bouillon Cubes. - dissolved in 1/4 cup hot water 1/2 ts Dry Mustard 1 ds Tabasco Sauce 1/4 ts Salt 1/4 ts Pepper 1 Egg, beaten 1/2 c Heavy Cream Melt butter, then add flour and cook until it bubbles. Add onions, simmer a minute. Add milk and cook over medium-low until sauce thickens. Add shrimp, pimentos, water, Worcestershire sauce, beef bouillon, dry mustard, Tabasco sauce, salt, and pepper. Cook until shrimp turn pink and are cooked through. Stir in beaten egg and cream. Cook only until heated. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Marinated Asparagus Categories: Side Dish, Vegetables Yield: 4 Servings 1 1/2 lb Fresh Asparagus 1 ts Orange Zest 1/4 c Orange Juice 1/4 c Vegetable Oil 2 ts Lemon Juice 1 ts Salt 1 ds Cayenne Pepper Place steamer basket in 1/2" water in saucepan. Place asparagus spears in basket. Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Immediately rinse under running cold water; drain. Mix remaining ingredients in tightly covered container; pour over asparagus. Cover and refrigerate at least 4 hours, turning the asparagus occasionally. Drain before serving. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: White Chocolate Creme Brulee Categories: Desserts Yield: 4 Servings 5 lg Egg Yolks 1/2 c Sugar 2 c Whipping Cream 3 oz White Chocolate, chopped 1/4 ts Vanilla 2 tb Sugar Position rack in center of oven and preheat to 300F degrees. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-ounce custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Garlic Straws Categories: Appetizers Yield: 20 Appetizers 1/2 lb Puff Pastry Juice of 3 Garlic Cloves 4 tb Milk 1 ts Paprika 1 tb Shredded Parmesan Cheese Salt, to taste Cayenne Pepper, to taste Preheat oven to 425F degrees. Roll out the puff pastry on a floured board into a rectangle, as thinly as possible. Stir the garlic juice into the milk and brush the pastry with half of it. Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle half of it over half of the pastry. Fold the pastry over and roll out as thinly as possible. Repeat with the remaining garlic milk and Parmesan mixture and roll out to a rectangle not more than 1/4-inch thick. Brush with milk and cut into strips about 1/2-inch wide and 6-inches long. Twist each straw slightly. Arrange the straws, at least an inch apart, on greased baking sheets and bake for 7 to 10 minutes or until well-risen and golden brown. Serve warm. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Split Pea Soup Categories: Soups Yield: 6 Servings 2 c Dried Green Split Peas 2 qt Water 1/2 c Diced Celery 1/2 c Shredded Carrots 1/2 c Chopped Leeks 1 c Cooked Ham, cubed 1/2 ts Seasoned Salt 1/2 ts Freshly Ground Pepper In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper. Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Roast Pork Tenderloin Categories: Main Dish, Meats Yield: 4 Servings 1/2 c Bottled Teriyaki Glaze 4 ts Dry Sherry 1 tb Dijon Mustard 2 Pork Tenderloins, -- 3/4 pound each Blend teriyaki glaze, sherry and mustard; set aside. Place tenderloins on rack in shallow roasting pan; brush thoroughly with glaze mixture. Bake at 350F degrees. 1 hour, or until meat thermometer inserted in thickest part registers 160F degrees. Turn tenderloins over and brush with remaining glaze mixture every 20 minutes. Let stand 5 minutes before slicing. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Deviled Tomatoes Categories: Side Dish Yield: 4 Servings 4 Firm Tomatoes 2 tb Butter 1 Clove Garlic, minced 1/2 c Fresh Bread Crumbs 1 tb Chopped Fresh Parsley 1/4 ts Cayenne Pepper 1/2 ts Paprika 1/4 ts Dry Mustard 1 tb Grated Parmesan Cheese Salt, to taste Fresh Parsley Sprigs Preheat oven to 350F degrees. Grease a 9-inch square baking pan. Cut 1/3-inch slice off top of each tomato. Reserve tomato tops. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put on reserved tomato tops. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve warm. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Funnel Cake Categories: Desserts Yield: 6 Servings 1 1/3 c Flour 1/4 ts Salt 1/2 ts Baking Soda 2 tb Sugar 3/4 ts Baking Powder 1 Egg, beaten 2/3 c Milk, or more as needed Vegetable Oil, for frying Powdered Sugar Into a large bowl, sift together dry ingredients. In another bowl, blend together egg and cup milk. Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet with 1 inch of oil and heat to 375F degrees. Cover the small hole of a clean funnel with a finger. Fill the funnel with the batter and carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel around to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper towels to drain. Place on a plate and sprinkle with powdered sugar. Repeat the process until all of the batter is used up. Serve hot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Fried Dill Pickles Categories: Appetizers Yield: 8 Servings 1 Beaten Egg 3 1/2 c Plus 1 tablespoon Flour 1 c Milk 1 tb Worcestershire Sauce 6 dr Hot Sauce 1 ts Salt 3/4 ts Pepper 4 c Sliced Dill Pickles Salt, to taste Pepper, to taste Vegetable Oil Combine egg, 1 tablespoon flour, milk, Worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3 1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350F degrees until pickles float to the surface. Drain on paper towels. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Waldorf Salad Categories: Salads Yield: 6 Servings 3 lg Red Apples, diced 1 tb Sugar 1/2 ts Lemon Juice 1 ds Salt 1 c Celery, sliced 1/2 c Walnuts, chopped 1/4 c Mayonnaise 1/2 c Whipping Cream, whipped Salad Greens Sprinkle apple cubes with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Fold gently in lettuce lined bowl. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Turkey Burgers Categories: Main Dish, Poultry Yield: 4 Servings 1 lb Ground Turkey 1/2 ts Garlic Power 1/2 c Seasoned Bread Crumbs 1/4 ts Dry Mustard 1/3 c Finely Chopped Onion 1 ts Soy Sauce 1 ts Worcestershire Sauce 4 Hamburger Buns Mix all ingredients except buns, and shape into four patties. Cook burgers 3 to 4 minutes per side over medium heat on a lightly greased or nonstick pan. Serve on buns. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Potato Croquettes Categories: Side Dish, Vegetables Yield: 4 Servings 9 md Potatoes 1 ts Salt 3 Eggs, well beaten 1 c Flour 2/3 c Plain Bread Crumbs 1/2 ts Nutmeg 1/2 lb Butter 1/2 c Plain Bread Crumbs 1 ts Onion, chopped Boil the potatoes in their skins until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls. Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes until onion is soft. Add croquettes and stir to coat. Cook only until golden. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Kahlua Mousse Categories: Desserts Yield: 8 Servings 1 lb Dark Sweet Chocolate, chopped 3 oz Butter, cut in pieces 1/2 c Sifted Powdered Sugar 3 Eggs, separated 1/4 c Kahlua 1 ts Instant Coffee Powder 2 c Whipping Cream In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into dessert glasses. Refrigerate 4 hours or overnight. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Golden Onion Rings Categories: Appetizers Yield: 4 Servings 3 lg Sweet Onions 1 c Flour, sifted 1 1/2 ts Baking Powder 1 Egg, slightly beaten 2/3 c Water 1/2 tb Lemon Juice 1 tb Butter, melted Oil for deep frying Peel onions, cut into 1/4 inch slices; seperate into rings. Sift flour, baking powder and salt into medium bowl. Stir in egg, water, lemon juice and butter just until blended. Dip onion rings in batter, a few at a time; fry in oil heated to 375F degrees about 2 minutes on each side. Drain the golden rings on absorbent paper. Keep hot in oven at 325F degrees until all are cooked. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Green Bean Soup Categories: Soups Yield: 4 Servings 6 c Water 1 ts Salt 1/4 ts Dried Thyme 1 Bay Leaf 1 ts Olive Oil 10 Garlic Cloves, minced 1/2 lb Green Beans, 1 1/2" lengths 1 Egg Freshly Ground Pepper 3 tb Fresh Parsley, chopped Croutons Combine the water, salt, thyme, bay leaf and olive oil in a soup pot and bring to a boil. Reduce heat to a simmer and squeeze in the garlic. Add the green beans and simmer, uncovered, for 10-12 minutes. Adjust the seasonings. Beat the egg in a bowl and ladle some soup into the egg, stirring. Return to the pot, stirring all the while. Add pepper. Let simmer a few minutes, tasting to make sure the flavors blend. Serve topped with parsley and croutons. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chicken Breasts Diane Categories: Main Dish, Poultry Yield: 4 Servings 4 lg Chicken Breast Halves, - boneless and skinless 1/2 ts Salt 1/4 ts Black Pepper 2 tb Olive Oil 2 tb Butter 3 tb Chopped Green Onions Juice of 1/2 Lime 2 tb Brandy 3 tb Chopped Parsley 2 ts Dijon-Style Mustard 1/4 c Chicken Broth Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tomatoes Parmesan Categories: Side Dish, Vegetables, Microwave Yield: 4 Servings 4 lg Ripe Tomatoes 1/4 c Butter 1/2 c Grated Parmesan Cheese 1/4 c Finely Chopped Parsley 1 tb Dried Oregano Leaves Wash tomatoes and pat dry. Cut tomatoes in half crosswise. Place cut-side-up in a shallow, heat-resistant, non-metallic, baking dish. Dot each tomato half with about 1/2 tablespoon of butter. In a small bowl, combine remaining ingredients. Top each tomato half with some of the cheese mixture. Heat, uncovered, in Microwave Oven 5 to 6 minutes, or until tomatoes are soft and topping begins to melt. Do not overcook as tomatoes will become too soft. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Mousse Categories: Desserts Yield: 8 Servings 1 qt Strawberries, washed & hulled 3/4 c Sugar 1/2 c White Wine 1/2 c Cold Water 1/2 c Boiling Water 2 c Heavy Cream, whipped 2 Envelopes Unflavored Gelatin Reserve several berries for garnish. Press remaining berries through a fine sieve. Add sugar and wine; stir well; chill. Soften gelatin in cold water. Add boiling water; stir to dissolve and cool. Combine gelatin and strawberry mixture; beat until fluffy and slightly thickened. Fold in whipped cream. Pour into non-stick 2 quart mold, Chill at least 3 hours. ----- Back To The Top Of This Page
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