---------- Recipe via Meal-Master (tm) v8.02
Title:
Fourth Of July Cake
Categories: Desserts, Cakes
Yield: 12 servings
CRUST:
1 c Flour
1/4 c Sugar
2 ts Lemon Zest
1 ts Baking Powder
1/2 c Margarine, softened
1 Egg, beaten
1/4 c Milk
1/2 ts Vanilla
FILLING:
16 oz Cream Cheese, softened
3 oz Cream Cheese, softened
1 1/4 c Sugar
1 Egg
2 ts Vanilla
1 tb Lemon Juice
TOPPING:
3/4 c Sour Cream
3 tb Sugar
1 pt Strawberries
1/2 pt Blueberries
For crust: In a medium mixer bowl stir together flour, sugar, lemon zest,
and baking powder. Cut in margarine until mixture resembles coarse crumbs.
Make a well in the center. In a small bowl combine the beaten egg, milk,
and vanilla; add all at once to the well in the flour mixture. Stir just
until dough clings together. spread in bottom of an ungreased 13x9x2
baking pan.
For filling: In a small mixer bowl combine the cream cheeses, sugar, egg,
vanilla, and lemon juice. Beat on high speed till smooth and creamy.
Spread over dough in pan. Bake at 350 degrees for 30-35 minutes or until
top is light gold. Cool completely on a wire rack. Cover and refrigerate 4
to 24 hours.
For topping: Just before serving time mix sour cream and sugar. Halve the
strawberries. Spread the sour cream mixture over the entire cake. then
arrange strawberries on cake to resemble the stripes on the US Flag and
arrange the blueberries to resemble the blue field with white stars (be
sure to leave spaces between the blueberries for the stars to show
through).
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
New Red Potato Salad
Categories: Salads
Yield: 6 servings
1 1/2 lb Tiny New Red Potatoes
1/2 c Plain Low-Fat Yogurt
1/2 c Chopped Green Pepper
1/4 c Chopped Onion
1/4 c Chopped Dill pickle
2 tb Sliced Black Olives
2 tb Chopped Pimiento
1/2 ts Salt
1/8 ts Pepper
In a large saucepan cook potatoes in boiling salted water, covered, for 13
to 15 minutes till tender but firm. Drain potatoes well.
For dressing: In a large mixer bowl combine yogurt, green pepper, onion,
dill pickle, olives, pimiento, salt, and pepper. Toss potatoes with
dressing till coated. Cover and chill 4 to 24 hours.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Barbecue Pork Ribs
Categories: Meats
Yield: 4 servings
1 c Catsup
1/4 c Packed Brown Sugar
1/4 c Vinegar
1 ts Dry Mustard
1 ts Chili Powder
1/2 c Water
1/2 ts Salt
1/2 ts Paprika
2 tb Worcestershire Sauce
4 lb Boneless Pork Ribs
Coming catsup, brown sugar, vinegar, dry mustard, chili powder, water,
salt, paprika, and worcestershire sauce in a small saucepan over medium
heat. Cook, uncovered, until sauce thickens slightly, about 15 minutes.
Let cool to room temperature.
Cover ribs with sauce and grill or bake in the oven until done (about 45
minutes). Warm remaining barbecue sauce and serve with ribs.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Angel Food Cake
Categories: Cakes, Desserts, Low fat
Yield: 12 servings
1 c Sifted Cake Flour
1 1/4 c Granulated Sugar
12 Egg Whites, room temperature
1/2 ts Salt
2 ts Cream Of Tartar
1 1/2 ts Vanilla
Powdered Sugar
Sift together flour and 1/2 cup of the granulated sugar; sift again and
set aside.
In large bowl of an electric mixer, beat egg whites on high speed until
foamy. Add salt and cream of tartar and continue beating until mixture
holds soft peaks. Add remaining sugar, 2 tablespoons at a time, beating
well after each addition, until mixture holds stiff glossy peaks.
With rubber spatula, fold in vanilla. Sprinkle in flour mixture, about 1/4
cup at a time, gently folding in each addition just until blended. Turn
batter into an ungreased 10-inch tube pan with a removable bottom; gently
smooth top. Slide spatula down outside edge of batter and run around pan
to eliminate large air bubbles.
Bake in a 375 degree oven until cake is golden and springs back when
lightly pressed (about 35 minutes). Invert pan on a funnel or soda bottle
to keep cake from shrinking; let cool completely. Remove from pan and
place on a cake plate or platter. Dust with powdered sugar.
Per serving: 128 calories; 4g protein; 27g carbohydrates; 0.1g total fat
(0g saturated fat); 0mg cholesterol; 146mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Potato Salad With Seed Vinaigrette
Categories: Salads, Low fat
Yield: 6 servings
SEED VINAIGRETTE
1 ts Mustard Seed
1 ts Cumin Seed
1 ts Fennel Seed
2 tb Olive Oil
1/3 c Cider Vinegar
1/2 ts Coarsely Ground Pepper
1 cl Minced Garlic
POTATO SALAD
5 lg Red Potatoes
1 c Thinly Sliced Celery
1/2 c Thinly Sliced Green Onions
1 sm Red Pepper, finely chopped
Salt
Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed,
cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5
minutes), shaking pan often. Using back of a heavy spoon, coarsely crush
seeds. Remove from heat and mix in oil, vinegar, pepper, and garlic. Set
aside.
Prepare Potato Salad: Place unpeeled potatoes in a 5 to 6 quart pan and
add enough water to cover. Bring to a boil over high heat. Reduce heat,
partially cover, and boil gently until potatoes are tender when pierced
(25 to 30 minutes). Drain, immerse in cold water until cool, and drain
again. Cut into 3/4 inch cubes.
In a large bowl, gently mix potatoes, celery, onions, pepper, and seed
vinaigrette. Season to taste with salt. If made ahead, cover and
refrigerate for up to a day. Serve cold or at room temperature.
Per serving: 155 calories; 4g total fat (0.5g saturated fat); 27g
carbohydrates; 3g protein; 0mg cholesterol; 27mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Shrimp Fajitas
Categories: Main dish, Seafood, Low fat
Yield: 4 servings
1 lb Med shrimp, shelled
1 c Chopped Cilantro
2 cl Minced Garlic
1/3 c Lime Juice
4 Flour Tortilla (9 inch)
1 tb Olive Oil
2 lg Bell Peppers, thinly sliced
1 lg Onion, thinly sliced
1/2 c Plain Nonfat Yogurt
Stir together shrimp, cilantro, garlic, and lime juice. Let stand at room
temperature for 20 minutes. Meanwhile, wrap tortillas in foil and place in
a 350 degree oven until hot (about 15 minutes).
Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers
and onion. Cook, stirring occasionally, until limp (about 10 minutes).
Remove vegetables and keep warm. Add shrimp mixture to pan, increase heat
to high, and cook, stirring often, until shrimp are opaque in center; cut
to test (about 3 minutes). Return vegetables to pan, stirring to mix with
shrimp.
Spoon shrimp mixture into tortillas, top with yogurt, and roll up.
Per serving: 220 calories; 17g protein; 28g carbohydrates; 4g total fat
(0.6g saturated fat); 94mg cholesterol; 285mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Sauteed Balsamic Chicken With Fettuccine
Categories: Poultry, Main dish
Yield: 4 servings
1/2 c Dried Mushrooms
4 Chicken Breast Halves
Freshly Ground Pepper
1 tb Flour
2 ts Olive Oil
3 cl Minced Garlic
3 sm Chopped Roma Tomatoes
1/2 c Beef Broth
1/2 c Dry Red Wine
1/4 c Balsamic Vinegar
1 ts Cornstarch
1 tb Cold Water
1 pk Fresh Fettuccine (10 oz)
Remove skin and bones from chicken breast halves. Soak mushrooms in hot
water to cover until soft (about 20 minutes); drain, reserving 1/2 cup of
the liquid. Cut off and discard tough mushroom stems.
Rinse chicken; pat dry. Sprinkle with pepper; dust with flour. Heat oil in
a wide nonstick frying pan over medium-high heat. Add chicken; cook,
turning once, until well browned on both sides. Lift chicken from pan, set
aside. Add garlic, tomatoes, and mushrooms to pan, stir for 1 minute. Add
reserved 1/2 cup mushroom liquid, broth, wine, and 3 Tablespoons of the
balsamic vinegar. Boil for 3 minutes; remove from heat.
Cook and drain fettuccine. Keep warm.
Blend cornstarch and water; stir into sauce in pan. Return chicken to pan,
spooning sauce over it. Return to medium-low heat, cover and cook until
thickest part of chicken is no longer pink (10 to 12 minutes). Stir
remaining 1 Tablespoon balsamic vinegar into sauce. Pour fettuccine onto a
warm serving platter; top with chicken and sauce.
Per serving: 414 calories; 6g total fat (1g saturated fat); 45g
carbohydrates; 44g protein; 165mg cholesterol; 224mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Greek Spinach
Categories: Vegetables
Yield: 4 servings
1 pk Chopped Spinach (10 oz)
1/2 c Frozen Pearl Onions
1/2 ts Crushed Dried Oregano
1/2 ts Finely Shredded Lemon Peel
1 tb Lemon Juice
2 cl Minced Garlic
1/4 c Crumbled Feta Cheese
Cook spinach according to package directions, but add onions to saucepan.
Drain well, squeezing as much moisture as possible from the mixture. Add
remaining ingredients except feta cheese and stir well until well
combined. Sprinkle with feta cheese and toss to combine.
Per serving: 45 calories; 2g fat (1g saturated fat); 3g protein; 5g
carbohydrate; 8mg cholesterol; 141mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Apple Strudel
Categories: Desserts, Fruits
Yield: 6 servings
2 c Peeled, Chopped Tart Apples
1/3 c Raisins
2 tb Chopped Walnuts
1/4 c Sugar
1/2 ts Cinnamon
3 Sheets Phyllo
1 ts Melted Margarine
1 ts Dry Bread Crumbs
Heat oven to 375 degrees. Lightly spray cookie sheet with nonstick spray.
In bowl combine apples, raisins, walnuts, sugar, and cinnamon.
Place 1 phyllo sheet on large piece of plastic wrap. Brush lightly with
melted margarine and crumbs. repeat layering 2 more times. Spread apple
mixture evenly along shorter side of phyllo. Using plastic wrap, lift
phyllo and carefully roll it around mixture, jellyroll fashion. Do not
seal ends. Place roll seam side down on prepared cookie sheet and discard
plastic wrap. Brush top lightly with remaining melted margarine. Bake for
35 minutes or until golden brown.
Per serving: 133 calories; 2g fat; 2g fiber; 57mg sodium.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Stuffed Mushrooms
Categories: Appetizers, Vegetables
Yield: 6 servings
1/2 lb Mushrooms
4 tb Butter
2 Carrots, diced
1 sm Zucchini, diced
1 tb Chopped Fresh Parsley
Salt
Pepper
Remove the stems from the mushrooms and chop the stalks finely. Melt the
butter in a skillet. When it is foaming, add the mushroom stems, carrots,
and zucchini; cook, stirring, for 1 minute. Add the chopped parsley and
season with salt and pepper to taste.
Put the mushroom caps in a single layer in a shallow ovenproof dish. fill
the mushrooms with the diced vegetable mixture. Cook at 350 degrees for 15
minutes. Serve immediately.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Boysenberry Chicken
Categories: Poultry, Main dish, Fruits
Yield: 8 servings
8 Chicken Breast Halves
3/4 c Butter
1/2 ts Salt
1/4 ts Fresh Ground Pepper
1/4 ts Nutmeg
8 Thin Slices Ham
2 c Sliced Fresh mushrooms
1 tb Lemon Juice
1/2 c Minced Onion
2 1/3 c Chicken Broth
1 c Medium Dry White Wine
2/3 c Boysenberry Preserves
1/4 c Cornstarch
4 c Cooked Rice
1/4 c Minced Fresh Parsley
Remove skin and bones from chicken breast halves. Lightly brown chicken
breasts in 1/4 cup of the butter and continue sauteing until thoroughly
cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside
and keep warm. Saute ham in pan juices and set aside with chicken.
Heat 1/4 cup butter in the same pan. Add mushrooms, stir until shiny, then
sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat
remaining butter in same pan; add onion and cook until tender. Blend in 2
cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to
blend flavors.Season with additional salt, pepper, and nutmeg as needed.
Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook
and stir until thickened and smooth. For each serving arrange chicken and
mushrooms on a ham slice on top of a bed of rice. Top with sauce and
garnish with parsley.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Steamed Baby Carrots
Categories: Vegetables
Yield: 6 servings
24 oz Baby Carrots, pared
2 tb Unsalted Butter, softened
1 ts Grated Lemon Rind
3 ts Fresh Lemon Juice
2 tb Snipped Fresh Dill
1/4 ts Salt
1/8 ts Fresh Ground Pepper
Cook carrots in steamer basket over simmering water in covered saucepan
for 8 to 10 minutes, until tender. Transfer carrots to bowl. Toss with
butter, lemon rind, lemon juice, dill, salt, and pepper. Serve
immediately.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Cherry Cheesecake
Categories: Desserts, Cakes
Yield: 10 servings
12 oz Cream Cheese
1/2 c Sugar
2 Eggs, beaten
1/8 ts Vanilla
1 tb Lemon Juice
COOKIE CRUST
3 c Crushed Graham Cookies
6 tb Melted Butter
2 tb Light Brown Sugar
TOPPING
1 ts Arrowroot
13 oz Canned Pitted Black Cherries
Make the cookie crust: mix together the crushed cookies, melted butter,
and brown sugar and press evenly over the bottom and up the side of a 9
inch springform pan.
Put the cream cheese into a bowl and beat until smooth. Add the sugar and
beat until well blended. Add the eggs, vanilla, and lemon juice. Mix until
smooth and creamy. Pour the filling into the cookie crust. Bake at 350
degrees for 25-30 minutes until just set. Leave to cool completely, then
transfer to the refrigerator and leave to chill.
Make the topping: Dissolve the arrowroot in a little of the cherry juice.
Put the cherries and their juice into a small pan and add the arrowroot
mixture. Bring to a boil, stirring, until thick. Leave to cool completely.
Spoon the cherries on top of the cheesecake filling. Chill. Use a knife to
loosen the side of the cheesecake from the pan, then remove cheesecake
from the pan. Serve chilled.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Artichoke Bacon Squares
Categories: Appetizers
Yield: 16 appetizers
8 sl Cooked Bacon, crumbled
6 oz Marinated Artichoke Hearts
1/2 c Dairy Sour Cream
2 tb Sliced Green Onions
1 cn Quick Crescent Rolls
1 tb Sesame Seeds
Heat oven to 350 degrees. Drain artichoke hearts and cut into 1/2-inch
pieces. In a small bowl combine bacon, artichoke hearts, sour cream, and
onions; blend well. Separate crescent dough into 4 rectangles. Place 2
rectangles in ungreased 8 or 9 inch square pan; press over bottom to form
crust. Seal perforations.
Bake at 350 degrees for 5 minutes. Remove from oven. Spread bacon mixture
evenly over partially baked crust. Seal perforations on 2 remaining
rectangles; press slightly to enlarge. Place over bacon mixture. Sprinkle
with sesame seeds. return to oven and bake an additional 25 to 35 minutes
or until golden brown. Cool 15 minutes; cut into squares.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Chicken Fajitas 1
Categories: Main dish, Poultry
Yield: 4 servings
1 lb Boned Chicken Breasts
1 tb Vegetable Oil
1 1/4 ts Ground Cumin
8 Flour Tortillas (7-inch)
1 Avocado, peeled & sliced
1/2 c Dairy Sour Cream
1 Lime, cut in wedges
SALSA:
16 oz Whole Tomatoes in Juice
4 oz Chopped Green Chilies
2 Finely Chopped Green Onions
Preheat broiler. Remove skin from chicken breasts and halve them. Place
chicken on broiler-pan rack. Rub chicken with oil; sprinkle with cumin.
Broil chicken 6 inches from heat, turning once, for 8 minutes or until no
longer pink in the center. Remove and cover with aluminum foil to keep
warm. Reduce oven temperature to 350 degrees.
Meanwhile, prepare Salsa: Drain tomatoes, reserving 1/3 cup liquid.
Coarsely chop tomatoes. Place tomatoes and reserved liquid in medium-size
bowl. Stir in green chilies and green onions.
Stack tortillas and wrap in aluminum foil. place in preheated 350 degree
oven until warmed, about 8 minutes.
Cut chicken across grain into thin slices. To serve, divide chicken
equally among tortillas. Top with avocado and sour cream. Serve with lime
wedges and salsa.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Baked Tomatoes And Zucchini
Categories: Vegetables
Yield: 6 servings
1 pt Cherry Tomatoes, halved
1 lg Zucchini, sliced
2 tb Olive Oil
1 tb Chopped Oil-Cured Olives
1 ts Leaf Thyme
1 ts Finely Chopped Garlic
3 tb Grated Parmesan Cheese
Preheat oven to 425 degrees. Arrange rows of tomatoes and zucchini
alternately in 12x8x2 inch baking dish. Combine olive oil, olives, thyme,
and garlic in small bowl. Spoon olive oil mixture over vegetables.
Sprinkle with Parmesan cheese.
Bake in preheated oven for 20 to 25 minutes or until vegetables are
tender.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Crepes Suzette
Categories: Desserts
Yield: 4 servings
Juice of 2 Oranges
1/2 c Unsalted Butter
1/4 c Sugar
1 tb Orange Liqueur
3 tb Brandy
CREPES:
1 c All-Purpose Flour
Pinch of Salt
1 Egg
1 tb Oil, plus extra for frying
1 1/4 c Milk
Make the crepes: sift the flour and salt into a bowl. Make a well in the
middle. Mix together the egg, oil, and milk and pour into well. Gradually
beat in the flour to make a fairly thin batter.
Heat a little oil in the skillet, then wipe away the excess oil. Add about
2 Tb. batter to the pan, tilting it to coat the skillet evenly. Cook for
about 1 minute, then turn over and cook the other side for about 1 minute.
Turn out onto a warmed plate.
Repeat to make 7 more crepes. Stack the crepes with waxed paper between
them to prevent them from sticking together.
Make the orange sauce: Put the orange juice, butter, and sugar into a
large skillet and simmer for 5 minutes. Place 1 crepe in the pan, coat
with sauce, fold in half, then in half again. Move to one side of the pan.
Add another crepe. Coat with sauce and fold as before. Repeat with
remaining crepes.
Gently warm the liqueur and brandy in a pan. Remove from heat, set alight,
and pour over the crepes. When the flames have died down, transfer to hot
serving dishes and serve immediately.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Grilled Sirloin W with Citrus Salsa
Categories: Meats, Barbecue
Yield: 6 servings
CITRUS SALSA:
2 Oranges, peeled & chopped
1/2 ts Grated Lemon Rind
1/2 ts Grated Lime Rind
1/2 sm Lemon, peeled & chopped
1/2 sm Lime, peeled & chopped
1/4 c Chopped Green Onions
1 tb Sugar
1 tb Chopped Fresh Cilantro
1 Seeded, Minced Jalapeño
1/8 ts Salt
2 tb Unsweetened Orange Juice
2 tb Rice Vinegar
STEAK:
1 1/2 lb Lean Boneless Sirloin Steak
1/2 c Soy Sauce
1/4 c Chopped Green Onions
2 tb Dark Brown Sugar
3 tb Fresh Lime Juice
1/8 ts Hot Pepper Sauce
2 cl Garlic, minced
Vegetable Cooking Spray
Combine all salsa ingredients in a small bowl. Cover and chill at least 2
hours.
Trim fat from the steak. Place steak in a shallow dish. Combine soy sauce,
green onions, brown sugar, lime juice, hot sauce, and garlic. Pour over
steak; turn steak to coat. Cover and marinate in refrigerator at least 2
hours; turn steak occasionally.
Remove steak from marinade; discard marinade. Coat grill rack with cooking
spray; place on grill over medium-hot coals. Place steak on rack; grill,
covered, 5 to 6 minutes on each side or to desired degree of doneness. Let
steak stand 5 minutes. Cut diagonally across grain into thin slices;
arrange on serving plates. Serve with citrus salsa.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
German Sauerkraut Casserole
Categories: Main dish, Casserole
Yield: 4 servings
16 oz Can Of Sauerkraut, drained
4 Chicken Breast Halves
1 ts Garlic Powder
1 c Barbecue Sauce
Remove skin and bones from chicken breast halves. Heat oven to 350
degrees.
Spread sauerkraut evenly in the bottom of a rectangular 11x7 baking dish.
Place chicken breast halves on the sauerkraut; sprinkle with garlic
powder. Spread barbecue sauce over chicken. Cover and bake about 1 hour or
until juice of chicken is no longer pink when center of thickest pieces
are cut.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Black Forest Trifle
Categories: Desserts
Yield: 12 servings
1/4 c Sugar
2 tb Sugar
1/4 c Unsweetened Cocoa Powder
3 1/2 tb Cornstarch
2 c Milk
1 tb Margarine
3/4 ts Vanilla
15 oz Loaf Chocolate Pound Cake
1/4 c Kirsch (Cherry Liqueur)
20 oz Can Cherry Pie Filling
2 c Whipped Topping, thawed
Combine 1/4 cup sugar, 2 tb sugar, cocoa, and cornstarch in a saucepan.
Gradually add milk, stirring with a wire whisk until smooth. Cook over
medium heat, stirring constantly, 5 to 8 minutes until mixture is
thickened. Remove from heat. Add margarine and vanilla, stirring until
margarine melts. Cover and chill.
Cut cake into 1-inch cubes. Arrange half of cake cubes in 3-quart serving
bowl; brush with 2 tb liqueur. Spoon half of cherry pie filling over cake.
spread half of chilled chocolate mixture over cherry filling. Top with
half of whipped topping. Repeat layers with remaining cake, liqueur,
cherry filling, chocolate mixture, and whipped topping.
Cover and chill at least 8 hours.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Orange-Wild Rice Blend
Categories: Side dish
Yield: 6 servings
1 c Water
1 c Chicken Broth
1/2 c Orange Juice
1/2 ts Grated Orange Peel
1/2 c Uncooked Brown Rice
1/2 c Uncooked Wild Rice
1/4 ts Salt
1/8 ts Pepper
2 tb Toasted Pine Nuts
Heat water, broth, orange juice, orange peel, brown rice, and wild rice to
boiling in a 2-quart saucepan; reduce heat to low. Cover and simmer about
45 minutes or until liquid is absorbed (if rice sticks to pan, stir in up
to 2 tablespoons water). Stir in salt and pepper. Sprinkle with pine nuts
before serving.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Giant Stuffed Burger
Categories: Main dish, Meats, Barbecue
Yield: 4 servings
1 Beaten Egg
1/4 c Quick Cooking Oats
2 tb Bottled Barbecue Sauce
1/4 ts Salt
1/8 ts Pepper
1 lb Ground Beef
1/4 c Coarsely Shredded Carrot
1/4 c Finely Shredded Celery
2 Thinly Sliced Green Onions
2 oz Canned Mushroom Pieces
Bottled Barbecue Sauce
In a medium bowl stir together egg, oats, the 2 tablespoons barbecue
sauce, salt, and pepper. Add meat; mix well. Divide mixture in half. On
waxed paper, pat each half into a 7-inch circle.
For stuffing, in a small bowl combine carrot, celery, green onions, and
drained mushrooms. Spoon mixture over one circle of meat to within 1 inch
of the edge. Top with second circle of meat; peel off top sheet of waxed
paper and seal edges of meat together.
Invert meat patty onto a well greased grill; peel off remaining waxed
paper. Grill directly over medium coals for 10 minutes. Turn and grill for
9 to 12 minutes more or till done. Brush with additional barbecue sauce
before serving. Cut into four wedges to serve.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Caramelized Onion Bites
Categories: Appetizers, Barbecue
Yield: 8 servings
1 lg Onion, thinly sliced
1 tb Olive Oil
1/3 c Coarsely Chopped Walnuts
1 ts Sugar
1 tb Dijon Mustard
16 1/4" Slices French Bread
1/2 c Grated Parmesan
In a large skillet cook onion in hot oil about 3 minutes or just till
tender. Add walnuts and sugar. Cook and stir about 5 minutes or till onion
is slightly caramelized and walnuts are lightly toasted. Stir in mustard.
Spoon onion mixture atop each of the bread slices. Sprinkle with the
cheese. If desired, cover bread slices and let stand at room temperature
up to one hour.
To serve, place bread slices, onion side up, directly over medium-hot
coals about 2 minutes or just till bottoms are toasted and slices are
heated through.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Grilled Potatoes With Garlic
Categories: Vegetables, Barbecue
Yield: 4 servings
1 1/2 lb Small Red Potatoes
4 lg Unpeeled Garlic Cloves
4 tb Olive Oil
1/2 ts Salt
4 Sprigs Fresh Rosemary
1 tb White Wine Vinegar
2 ts Dijon Mustard
1/4 ts Pepper
2 Green Onions, thinly sliced
Make tray from heavy-duty aluminum foil by folding foil over for double
strength and folding up sides; oil tray.
Cut potatoes into pieces no larger than 1 1/2 inches. Combine potatoes,
garlic cloves, 1 tablespoon oil, and 1/4 teaspoon salt in medium-size
bowl; toss until potatoes are well coated. Spoon potato mixture into foil
tray, keeping potatoes in single layer. Top with rosemary sprigs.
Grill potatoes 5 inches above medium-hot coals in covered barbecue,
turning occasionally, for 25 to 30 minutes or until tender and crisply
browned.
Meanwhile, whisk together vinegar, mustard, remaining 1/4 teaspoon salt,
and pepper in medium-size bowl. Gradually whisk in remaining 3 tablespoons
oil. Discard woody rosemary stems from grilling tray. Squeeze grilled
garlic cloves from stems into dressing in bowl. Mash slightly into
dressing.
Add potatoes and green onion to dressing; toss gently to coat. Serve warm.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Grilled Maple-Macadamia Pears
Categories: Desserts, Barbecue
Yield: 4 servings
1/4 c Macadamia Nuts
3 tb Maple Syrup
2 tb Shredded Coconut
2 tb Cream Cheese
1/8 ts Vanilla
4 md Ripe Anjou Pears
1/2 Lemon
Oil barbecue grill.
Reserve 4 large whole macadamia nuts. Chop remaining nuts and place in
small bowl. Add maple syrup, coconut, cream cheese, and vanilla to bowl;
stir with spoon until blended.
Pare pears whole; rub well with cut side of lemon to prevent discoloring.
With melon baller or small paring knife, and working up from bottom of
pear, scoop out core and leave cavity for macadamia filling. Spoon
macadamia mixture into pears. Push whole macadamia nut into bottom of pear
to keep filling in pear.
Grill pears on their sides, 5 inches above low coals in covered barbecue,
for 8 minutes or until heated through, turning every 2 or 3 minutes.
Stand pears upright on dessert plates to serve.
-----
Back To Top Of Page
