Cooking	Food For Thought
Recipe Archive 99 Chile Con Queso Tortellini Salad Orange Baked Chicken Green Beans Almondine Apple Brownies Mango Crostini Sesame Tossed Greens Rotini Bake Oven Garlic Fries Cranberry-Apricot Bars Tortilla Wedges Black Bean Soup Herbed Fish Asparagus With Tomatoes Poached Raspberry Pears Cranberry Brie Potato Corn Salad Rosemary Chicken Stir-Fried Broccoli No-Bake Berry Pie Crab Cakes Citrus Salad Stuffed Chicken Breasts Zucchini Gratin Deep-Fried Snickers Back To The Top Of This Page
Recipes	Recipe Archive
---------- Recipe via Meal-Master (tm) v8.06 Title: Chile Con Queso Categories: Appetizers Yield: 4 Servings 1 c Shredded Jack Cheese 1/2 c Shredded Cheddar Cheese 1/4 c Heavy Cream 1 md Tomato, peeled & diced 1 md Onion, minced 1/4 c Canned Diced Green Chiles 1 Clove Garlic, crushed In a double boiler over low heat, melt cheeses. When cheeses melt, stir in cream gradually, stirring constantly. Add remaining ingredients. Stir to blend flavors. Serve warm in a chafing dish. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tortellini Salad Categories: Salads Yield: 4 Servings 1 c Mayonnaise 2 c Tortellini, cooked 1/4 c Parmesan Cheese 1 c Julienned Zucchini 1/4 c Chopped Parsley 1 c Julienned Carrots 2 Minced Garlic Cloves 1 c Cherry Tomato Halves 1 1/2 ts Crushed Basil Leaves 1/2 c Chopped Walnuts 2 tb Milk Combine first six ingredients. Add remaining ingredients except walnuts. Chill. Add walnuts before serving. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Orange Baked Chicken Categories: Main Dish, Poultry Yield: 6 Servings 3 Chicken Breasts, skinless 1/4 c Minced Onion 1/2 ts Paprika 1/2 ts Salt 1/4 ts Rosemary 1/4 ts Pepper 2 tb Flour 2 c Orange Juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 cup orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally, at 350F degrees for 1 hour or until tender. Stir the pan juices to blend and pour over the chicken. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Green Beans Almondine Categories: Side Dish Yield: 6 Servings 2 lb Fresh Green Beans 1/2 c Water 3 tb Butter 1/3 c Blanched Almonds, chopped 1 ts Salt 1/4 ts Pepper 1/4 ts Ground Nutmeg Wash beans and cut off ends. Place in a deep, 2-quart heat-resistant, non-metallic casserole with water. Heat, covered, in Microwave Oven 10 to 12 minutes or until until beans are crisp- tender. Drain beans. Add remaining ingredients to drained green beans. Stir to combine. Heat, uncovered, in Microwave Oven 5 minutes or until butter has melted and beans are tender. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Apple Brownies Categories: Desserts Yield: 25 Brownies 3/4 c Butter 1 1/2 c Sugar 2 Eggs 1 1/2 c Flour 3/4 ts Baking Soda 3/4 ts Baking Powder 3/4 ts Cinnamon 3 Apples, chopped 3/4 c Chopped Walnuts 1/4 c Caramel Topping, heated Heat oven to 375F degrees. Lightly grease a 9-inch square pan. Cream butter, sugar and eggs. Add flour, baking soda, baking powder and cinnamon; mix well. Stir in apples and nuts. Bake for 40 minutes. Drizzle with caramel topping and cut into squares. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Mango Crostini Categories: Appetizers Yield: 32 Appetizers 8 oz Pineapple Cream Cheese 32 Thin Slices French Bread 2/3 c Purchased Mango Salsa Spread cream cheese on baguette slices. Spoon 1 teaspoon mango salsa on each bread slice, over cream cheese, using slotted spoon. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Sesame Tossed Greens Categories: Salads Yield: 6 Servings 11 oz Can Mandarin Segments 3 tb Seasoned Rice Vinegar 1 tb Honey 1 ts Sesame Oil 1/8 ts Ground Cinnamon 5 c Bite-Size Pieces Lettuce 1 c Sliced Fresh Mushrooms 1 c Bean Sprouts 1/3 c Sliced Red Onion 2 ts Sesame Seeds, toasted Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes. In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seeds. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Rotini Bake Categories: Main Dish, Pasta Yield: 8 Servings 1 1/2 lb Lean Ground Beef 1 lg Onion, chopped 1 lg Bell Pepper, chopped 2 lg Cloves Garlic, minced 28 oz Can Crushed Tomatoes, - undrained 2 c Hot Water 1 oz Envelope Onion Soup Mix 1 ts Italian Seasoning 3 c Uncooked Rotini 1 1/2 c Shredded Mozzarella Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish. Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 375F degrees. Bake covered for 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Oven Garlic Fries Categories: Side Dish Yield: 4 Servings 4 lg Red Potatoes, each cut - into 8 wedges 2 ts Olive Oil 1 ts Dried Basil Leaves 1 ts Garlic Salt Heat oven to 500F degrees. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cranberry-Apricot Bars Categories: Desserts Yield: 16 Bars CRUST: 1 1/4 c All-Purpose Flour 1/2 c Butter, softened 1/4 c Sugar FILLING: 1/2 c Chopped Dried Apricots 1/2 c Sweetened Dried Cranberries 1/4 c Sugar 1 tb Cornstarch 1/4 c Honey 3 tb Orange Juice Heat oven to 350F degrees. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan. Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients. Remove partially baked crust from oven. Reduce oven temperature to 325F degrees. Spread filling evenly over crust. Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tortilla Wedges Categories: Appetizers Yield: 16 Servings 1/2 c Salsa 1/2 c sour cream 1/4 c chopped red bell pepper 1/2 c chopped cooked chicken 8 lg flour tortillas 1/4 c guacamole 1/2 c refried beans 1/2 c shredded Cheddar cheese Heat oven to 350F degrees. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken. To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Black Bean Soup Categories: Soups Yield: 4 Servings 1 md Onion, chopped 1 lg Garlic Clove, minced 1 sl Bacon, cut into pieces 3 c Chicken Broth 1 c Water 1 md Carrot, chopped 1 md Celery Stalk, chopped 1/2 c Dried Black Beans 2 tb Chopped Fresh Parsley 1 ts Dried Oregano Leaves 1/4 ts Crushed Red Pepper 4 Lemon Wedges Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender. Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Herbed Fish Categories: Main Dish, Fish Yield: 4 Servings 1 lb Fish Fillets, 1/2" thick 2 tb Olive Oil 1/2 c Flour 1/4 c Bread Crumbs 1 ts Dried Basil Leaves 1/2 ts Salt 1 Egg Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat. In small shallow dish, mix flour, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with flour mixture. Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Asparagus With Tomatoes Categories: Side Dish Yield: 4 Servings 2 ts Vegetable Oil 1 sm Onion, chopped 3 Roma Tomatoes, chopped 1 tb Lemon Juice 1 tb Honey 1/4 ts Salt 1 1/2 lb Fresh Asparagus Heat oil in 10-inch skillet over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm. Wipe out skillet. Heat 1 inch water to boiling in skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 7 to 10 minutes or until stalk ends are crisp-tender; drain. Place asparagus in serving dish. Top with tomato mixture. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Poached Raspberry Pears Categories: Desserts Yield: 6 Servings 1/2 c Seedless Raspberry Jam 1 c Apple Juice 2 ts Grated Lemon Peel 2 tb Lemon Juice 3 Firm Bosc Pears, - peeled and quartered Mix all ingredients except pears in 10-inch skillet. Add pears. Heat to boiling; reduce heat to medium-low. Simmer uncovered about 30 minutes, spooning juice mixture over pears and turning every 10 minutes, until pears are tender. Serve warm or chilled. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Brie Categories: Appetizers Yield: 12 Servings 8 oz Round Brie Cheese 1/2 c Cranberry Sauce 2 tb Sliced Almonds Crackers Heat oven to 325°F. Place cheese on cookie sheet. Bake 10 to 15 minutes or until softened. Spoon cranberry sauce over cheese; sprinkle with almonds. Bake about 5 minutes longer or until sauce is heated. Serve with crackers. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Potato Corn Salad Categories: Salads Yield: 4 Servings 2 c Premade Potato Salad 1 c Whole Kernel Corn, drained 1/8 ts Ground Cumin Gently mix all ingredients. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Rosemary Chicken Categories: Main Dish, Poultry Yield: 6 Servings 3 lb Whole Chicken 1 1/2 tb Acorn Squash, peeled and - cut in 1/2" slices 2 md Onions, cut in 1" wedges 1/2 c Butter, melted 1/4 c Lemon Juice 2 tb Honey 2 ts Dried Rosemary, crumbled 1 Clove Garlic, minced Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken. In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Stir-Fried Broccoli Categories: Side Dish Yield: 4 Servings 1 tb Butter, melted 1 tb Packed Brown Sugar 1 tb Stone-Ground Mustard 1 tb Vegetable Oil 4 c Broccoli Flowerets 3 tb Water 1 tb Water Mix butter, brown sugar and mustard; set aside. Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender. Add butter mixture and 1 tablespoon water; toss until broccoli is coated. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Berry Pie Categories: Desserts, Pies Yield: 8 Servings 1 c Water 3/4 c Sugar 2 tb Cornstarch 3 tb Dry Raspberry Gelatin 3 c Sliced Strawberries 1 c Blueberries 1 c Raspberries 1 Ready-To-Use Pie Crust Sweetened Whipped cream Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Crab Cakes Categories: Appetizers Yield: 4 Servings Sauce: 1 c Mayonnaise 1/4 c Buttermilk 2 tb Chopped Fresh Dill 1 tb Chopped Fresh Parsley 1 tb Grated Lemon Zest 2 ts Fresh Lemon Juice 1 Clove Garlic, minced Crab Cakes: 3 tb Butter 1 Green Onion, minced 2 tb Diced Bell Pepper 1 Clove Garlic, minced 3 tb Heavy Cream 1 tb Dijon Mustard 1 Egg 1/2 ts Minced Fresh Parsley Cayenne Pepper, to taste 1 c Bread Crumbs 1/4 c Grated Parmesan 1 lb Crabmeat, cleaned 2 tb Vegetable Oil To make the sauce, combine the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills. To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat. Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours. Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400°F oven. To serve, spoon a dollop of the lemon dill sauce along side each crab cake. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Citrus Salad Categories: Salads Yield: 4 Servings 1 lg Orange, peeled 1 Grapefruit, peeled 1 lg Fennel Bulb, sliced 1/4 c Extra-Virgin Olive Oil 1/4 c Packed Fresh Basil Leaves Kosher Salt, to taste Black Pepper, to taste 1/3 c Chopped Walnuts, toasted Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl. In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Stuffed Chicken Breasts Categories: Main Dish, Poultry Yield: 4 Servings Chicken: 4 Chicken Breasts, boneless - and skinless 10 oz Frozen Chopped Spinach 2 tb Butter 12 sm Mushroom Caps 2 Garlic Cloves, cracked 1 sm Shallot, quartered Salt, to taste Black Pepper, to taste 1 c Part Skim Ricotta Cheese 1/2 c Grated Parmesan Cheese 1/2 ts Ground Nutmeg 2 tb Extra-Virgin Olive Oil Sauce: 2 tb Butter 2 tb Flour 1/2 c White Wine 1 c Chicken Broth Place breasts in the center of a plastic food storage bag. Pound out the chicken from the center of the bag outward using a mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Zucchini Gratin Categories: Side Dish Yield: 6 Servings 7 tb Butter, divided 1 lb Yellow Onions, sliced 2 lb Zucchini, sliced 2 ts Kosher Salt 1 ts Ground Black Pepper 1/4 ts Ground Nutmeg 2 tb All-Purpose Flour 1 c Hot Milk 3/4 c Fresh Bread Crumbs 3/4 c Grated Gruyere Cheese Preheat the oven to 400°F. Melt 6 tablespoons butter in a 12-inch saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with one tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Deep-Fried Snickers Categories: Desserts Yield: 4 Servings 4 lg Snickers Bars 1 c Cake Flour 2 ts Baking Soda 3/4 c Seltzer Water Vegetable Oil, for frying Push each candy bar onto a skewer or popsicle stick; refrigerate for at least 2 hours or overnight. Whisk the flour and baking soda in a medium bowl. Whisk in the seltzer to make a smooth batter. Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330°F. Hold the Snickers by the skewer and dip into the batter, turning to coat. Carefully place the Snickers in the hot oil (skewers and all); fry, turning as needed, until crisp, 1 1/2 to 2 minutes. Use tongs to remove each bar by the stick; drain on paper towels or a rack and serve warm. ----- Back To The Top Of This Page
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