Cooking	Food For Thought
Recipe Archive 105 Garlic Straws Asparagus Salad Beef Wellington Baked Carrots Mocha Cookies Fried Walnuts French Onion Soup Standing Rib Roast Roasted Asparagus Spicy Gingerbread Deviled Eggs Spinach Lentil Soup Chicken Cordon Bleu Mushroom Rice Cranberry Apple Crisp Berry-Banana Smoothie Triple-Cabbage Slaw Graham-Crusted Tilapia Three-Grain Medley Pina Colada Dessert Tropical Fruit Dip Cranberry Pear Chutney Rosemary Roast Chicken Barleyed Asparagus Strawberry Blossoms Back To The Top Of This Page
Recipes	Recipe Archive
---------- Recipe via Meal-Master (tm) v8.06 Title: Garlic Straws Categories: Appetizers Yield: 20 Straws 1/2 lb Puff Pastry Juice of 2-3 Garlic Cloves 2 tb Milk 1 ts Paprika 1 tb 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 one half of the pastry. Fold the pastry 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. 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: Asparagus Salad Categories: Salads Yield: 4 Servings 28 Asparagus Spears, trimmed 1/2 c Plain Yogurt 1 tb Bleu Cheese, crumbled 1/4 c Lemon Juice 1 tb Chives 1 Clove Garlic, minced 2 Tomatoes; cored and wedged Salt, to taste Pepper, to taste 1/2 c Fresh Fennel Bring water to the boil in the bottom of a steamer. Fit the basket into the steamer. Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. Remove the steamer from the heat and let the asparagus cool. Combine the yogurt and bleu cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the bleu cheese has melted. Remove the pan from the heat and whisk in the lemon juice, chives and garlic. Arrange the asparagus in the center of a serving plate and ring with the tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with pepper and garnish with the fennel. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Beef Wellington Categories: Meats, Main dish Yield: 6 servings 1 lb Mushrooms, chopped 1/2 c Onions, chopped 1/2 c Sherry 1/4 c Butter 1/4 c Parsley, chopped 6 Beef Filets 1 pk Puff Pastry Shells Cook first 5 ingredients in frying pan until all liquid is absorbed and mixture resembles a paste. Cover tops of steaks with mixture. Partially thaw pastry shells and roll out thin enough to cover top, sides, and part of the bottom of each steak. Cover with plastic wrap and store in refrigerator until serving time. Preheat oven to 425°F. Cook steaks on rack, uncovered, for 25 minutes. They will be rare but will continue cooking while standing. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Baked Carrots Categories: Vegetables Yield: 6 Servings 18 Small Carrots 1/3 c Butter 1/2 c Sugar 1 ts Salt 1/3 ts Cinnamon 1/3 c Boiling Water Peel carrots and place in casserole dish. Cream butter, sugar, salt, and cinnamon together; add water and blend well. Pour over carrots, cover and bake at 350°F for 1 1/2 hours. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Mocha Cookies Categories: Desserts, Cookies Yield: 36 cookies 1/2 c Butter 3/4 c Sugar 1/4 c Packed Brown Sugar 1 Egg 1 1/2 c Flour 2 tb Instant Coffee Powder 1 ts Baking Powder 1/2 ts Salt 1/2 ts Cinnamon 2 ts Vanilla 1 c Finely Chopped Walnuts 12 oz Semi-Sweet Chocolate Chips Preheat oven to 350°F degrees. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 cup walnuts. Mix well. Wrap in wax paper and chill thoroughly in refrigerator at least two hours. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Fried Walnuts Categories: Appetizers Yield: 1 1/2 Cups 2 c Boiling Water 1 1/2 c Halved Walnuts 1/2 c Sugar 1 c Vegetable Oil Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until golden brown, 1 to 2 minutes; watch carefully because they can burn quickly. Drain on rack. Store in tightly covered container in cool, dry place. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: French Onion Soup Categories: Soups Yield: 6 Servings 1/4 c Butter 1 ts Sugar 1 c Dry White Wine 1/4 ts Pepper 2 c Grated Swiss Cheese Paprika 6 md Onions, sliced 1 tb All-Purpose Flour 4 c Beef Broth 6 1/2"-Slices French Bread 1/2 c Grated Parmesan Cheese In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color, about 10 to 15 minutes. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into six 1-1/2 cup ovenproof bowls. Top each with bread slice; sprinkle with Swiss cheese and Parmesan cheeses and paprika. Place bowls on cookie sheet. Broil until cheese melts and bubbles. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Standing Rib Roast Categories: Beef, Meats Yield: 8 Servings 8 lb Standing Rib Roast 1/2 c Fresh Thyme, chopped (keep stems) 4 Garlic Cloves, julienned 1 tb Fresh Ground Black Pepper 1/2 ts Salt Preheat oven to 475°F. Dry the roast thoroughly. Lightly score the fat, then rub the whole roast with the reserved thyme stems. Rub the face and underside of the roast with half of the garlic slivers. Rub the whole roast with the pepper and salt. Pierce the fat layer just enough to insert the remaining garlic slivers - do not pierce into the flesh. Pat and press the thyme leaves into the scored layer of fat. Place the roast bones down in a shallow roasting pan just large enough to hold it comfortably. Insert a meat thermometer in the top of the roast; make sure it is not touching bone. Roast for 15 minutes. Reduce oven temperature to 350°F and roast until done to your liking: 125-130°F for rare, 140-150 °F for medium, and 160-165°F for well done. Remove the roast from the oven and place it on a carving board. Let it stand, loosely covered with aluminum foil, for 15 minutes before carving. To carve, place on a carving board or platter, and cut away the bones. Place the roast cut-side down on the board and carve into 1/2- to 3/4-inch-thick slices. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Roasted Asparagus Categories: Side Dish, Vegetables Yield: 4 Servings 1 lb Fresh Asparagus 2 ts Olive Oil 2 tb Grated Parmesan Cheese 1 Lemon, cut into wedges Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Spicy Gingerbread Categories: Desserts Yield: 8 Servings 1/2 c Shortening 1/2 c Sugar 2 Egg Yolks 1 c Light Molasses 2 1/2 c All-Purpose flour 1 ts Salt 1 ts Cinnamon 1 ts Cloves 1 ts Ginger 1 c Boiling Water 2 ts Baking Soda 2 Egg Whites, stiffly beaten Whipped Cream Grease a 9 x 13 inch pan. Cream shortening, add sugar gradually. Add 2 well beaten egg yolks. Add molasses and stir. Sift together flour, salt and spices. Dissolve baking soda in boiling water. Add baking soda and water mixture alternately with flour to the creamed mixture. Fold in stiffly beaten egg whites. Bake at 350°F for 45 minutes. Serve hot with whipped cream for dessert. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Deviled Eggs Categories: Appetizers Yield: 6 Servings 6 Hard-Cooked Eggs 3 tb Mayonnaise 1/2 ts Dry Mustard 1/4 ts Salt 1/4 ts Pepper Paprika Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. mix in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Spinach Lentil Soup Categories: Soups Yield: 8 Servings 1 1/2 c Lentils 10 c Water 1 tb Salt 1/4 c Olive Oil 1 lg Onion, chopped 1 Garlic Clove, crushed 2 md Potatoes, scrubbed & diced 10 oz Spinach, trimmed & torn 1/4 c Lemon Juice 1 ts Ground Coriander Black Pepper Wash and drain lentils. Combine with water and bring to a boil, Add salt, reduce heat and simmer, covered, for 45 minutes to 1 hour. Heat oil in a large skillet, add the onion and garlic and saute until soft and translucent. Add the onion mixture to the lentils. Add the potatoes, spinach, lemon juice, coriander and pepper. Stir thoroughly and simmer until the vegetables are cooked. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chicken Cordon Bleu Categories: Main Dish, Poultry Yield: 4 Servings 4 Boneless Chicken Breasts 4 sl Swiss Cheese 1/2 ts Salt 1/4 ts Allspice 1/2 c Cracker Crumbs 2 tb Water 4 sl Ham Slices 2 tb Flour 1/4 ts Pepper 1 Egg, slightly beaten 3 tb Shortening Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese. Place one slice of ham and one of the cheese into the pocket. Secure with wooden toothpicks. Mix salt, pepper, flour and allspice. Coat chicken with the mixture. Dip breasts into the beaten egg, and then into the cracker crumbs. Melt shortening in a large skillet and brown the breasts. Reduce heat and add water, cover and cook until done, about 45 minutes. Remove the cover during the last 2 or 3 minutes to crisp the meat. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Mushroom Rice Categories: Side Dish Yield: 6 Servings 3 oz Mushrooms, sliced 2 tb Butter, melted 1/2 ts Salt ds Pepper, white 1/4 c Sherry 3 c Hot Cooked Rice Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5 minutes. Add salt, pepper, and sherry; simmer about 5 minutes. Stir in rice; add liquid drained from mushrooms and heat thoroughly. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Apple Crisp Categories: Desserts Yield: 6 Servings 1 c Rolled Oats 1/2 c All-Purpose Flour 1/3 c Brown Sugar 1/4 c Butter, softened 4 Apples, peeled, cored - and cut into 1/8ths 1 c Cranberries, washed 1/2 Of Orange's Rind, grated In medium bowl, combine oats, flour and brown sugar. Blend in butter until mixture is crumbly. Arrange apple slices evenly on bottom of 6 cup dish. Sprinkle cranberries, then orange rind over apples. Top with crumb topping. Cook uncovered on High (100%) 6-8 minutes or until apples are tender. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Berry-Banana Smoothie Categories: Beverages Yield: 2 Servings 1 c Vanilla Yogurt 1/2 c Cheerios 2 tb Ground Flaxseed 1/2 c Frozen Strawberries, thawed 1/2 c Milk 2 tb Sugar 1/2 Banana Place all ingredients in blender. Cover and blend on high speed 10 seconds; stop blender to scrape sides. Cover and blend about 20 seconds longer or until smooth. Pour mixture into glasses. Serve immediately. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Triple-Cabbage Slaw Categories: Salads Yield: 4 Servings 2 c Sliced Napa Cabbage 1 1/2 c Shredded Green Cabbage 1/2 c Shredded Red Cabbage 1 tb Chopped Fresh Chives 3 tb Orange Marmalade 2 tb Rice Vinegar 1 ts Grated Gingerroot Mix cabbages and chives in large glass or plastic bowl. Stir marmalade, vinegar and gingerroot in small bowl until blended. Add to cabbage mixture; toss lightly to mix. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Graham-Crusted Tilapia Categories: Main Dish, Fish Yield: 4 Servings 1 lb Tilapia Fillets 1/2 c Graham Cracker Crumbs 1 ts Grated Lemon Peel 1/4 ts Salt 1/8 ts Pepper 1/4 c Milk 2 tb Canola Oil 2 tb Chopped Toasted Pecans Move oven rack to position slightly above middle of oven. Heat oven to 500°F. Cut fish fillets crosswise into 2-inch-wide pieces. In shallow dish, mix cracker crumbs, lemon peel, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cracker mixture. Place in ungreased 13x9-inch pan. Drizzle oil over fish; sprinkle with pecans. Bake about 10 minutes or until fish flakes easily with fork. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Three-Grain Medley Categories: Side Dish Yield: 6 Servings 2/3 c Uncooked Wheat Berries 1/2 c Uncooked Pearl Barley 1/2 c Uncooked Wild Rice 1/4 c Chopped Fresh Parsley 1/4 c Butter, melted 2 ts Lemon Zest 6 Green Onions, sliced 2 Cloves Garlic, minced 3 1/2 c Vegetable Broth 2 oz Jar Diced Pimientos, - undrained Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Pina Colada Dessert Categories: Desserts Yield: 12 Servings 1 1/4 c Graham Cracker Crumbs 1/4 c Butter, melted 1 tb Sugar 4 c Vanilla Ice Cream, - slightly softened 8 oz Can Crushed Pineapple, - undrained 2 ts Rum Extract 2 ts Coconut Extract 1/4 c Flaked Coconut, toasted Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour. In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm. Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tropical Fruit Dip Categories: Appetizers Yield: 8 Servings 1 c Vanilla Yogurt 1/4 c Flaked Coconut 8 oz Can Crushed Pineapple, drained 2 tb Packed Brown Sugar 2 Nectarines, sliced 16 Strawberries 8 sm Bunches Grapes 16 Fudge-Striped Cookies In medium bowl, mix yogurt, coconut, pineapple and brown sugar. Serve dip immediately with fruit and cookies, or cover and refrigerate at least 1 hour. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Pear Chutney Categories: Salads Yield: 16 Servings 1 lb Fresh Cranberries 2 sm Pears, peeled & chopped 1 lg Onion, chopped 1 c Granulated Sugar 1/2 c Packed Brown Sugar 1/2 c Golden Raisins 1 c Water 2 ts Ground Cinnamon 1 1/2 ts Ground Ginger 1/4 ts Ground Cloves 1/4 ts Ground Allspice In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened. Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Rosemary Roast Chicken Categories: Main Dish, Poultry Yield: 6 Servings 3 lb Whole Broiler-Fryer Chicken 1 1/2 lb Acorn Squash, peeled & cut in - 1/2" slices & cut crosswise 2 md Onions, cut into 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: Barleyed Asparagus Categories: Side Dish Yield: 8 Servings 3 1/2 c Chicken Broth 2 tb Vegetable Oil 1 md Onion, chopped 1 md Carrot, chopped 1 c Uncooked Quick-Cooking Barley 8 oz Asparagus, cut in 1" pieces 2 tb Shredded Parmesan Cheese 1/4 ts Dried Marjoram 1/8 ts Pepper In 2-quart saucepan, heat broth over medium heat until hot. In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute. Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Blossoms Categories: Desserts Yield: 12 Servings 12 lg Fresh Strawberries, rinsed 3 oz Cream Cheese, softened 2 tb Powdered Sugar 1 tb Sour Cream Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base). Pull petals apart slightly. In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture. ----- Back To The Top Of This Page
Site Sponsors	Check this out!