---------- Recipe via Meal-Master (tm) v8.02
Title:
Nachos Grande
Categories: Appetizers, Southwestern
Yield: 4 servings
2 tb Corn Oil
1 Onion, finely chopped
1/2 Green Pepper, chopped
3 Garlic Cloves, crushed
1/2 c Chopped Canned Tomatoes
1 Fresh Green Chili, chopped
1/2 ts Chili Powder
1/2 ts Paprika
1 cn Refried Beans (13 oz.)
5 tb Water
2 c Tortilla Chips
1/4 ts Ground Cumin
1 1/2 c Grated Cheddar Cheese
Paprika to garnish
Heat oil in a skillet, add the onion, green pepper, and garlic, and cook
gently, stirring occasionally, for 5 minutes or until soft but not
browned.
Add the tomatoes and chili and cook over medium heat for 5 minutes, or
until most of the liquid has evaporated.
Stir in the chili powder and paprika and cook for 3 minutes, then add the
refried beans, breaking them up with a fork. Add the measured water and
cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.
Spoon the beans into the middle of a baking dish, arrange the tortilla
chips around the edge and sprinkle with cumin. Sprinkle the cheese over
the beans and tortilla chips.
Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
Sprinkle the paprika for garnish in a lattice pattern on top and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chicken With Green Mole
Categories: Main dish, Poultry, Southwestern
Yield: 4 servings
GREEN MOLE SAUCE:
1 tb Vegetable Oil
1 md Onion, coarsely chopped
1 cl Garlic, crushed
1/8 ts Ground Cumin
1 Canned Green Chili
1/3 c Fresh Cilantro Leaves
1/4 c Fresh Parsley Leaves
1/4 c Shelled Sunflower Seeds
1 c Chicken Broth
1/2 c Water
2 ts Lime Juice
4 Chicken Breast Halves
Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly
grease broiler-pan rack.
Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add
onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in
food processor or blender along with chili, cilantro, parsley, sunflower
seeds, broth, and water. Whirl until pureed (mixture will be slightly
grainy). Return mixture to skillet; simmer, stirring occasionally, 20
minutes or until thickened. Stir in lime juice.
Broil chicken 6 inches from heat for 3 minutes on each side or just until
cooked through. Top with mole sauce.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Tex-Mex Rice Casserole Categories: Rice, Side dish, Casserole
Yield: 8 servings
3 c Cooked Basmati Rice
1 pk Thawed Frozen Corn (10 oz)
1 cl Garlic, finely chopped
1/3 c Sliced Green Onion
1 1/2 c Milk
1 ts Chili Powder
1/2 ts Liquid Red-Pepper Sauce
1/2 ts Salt
1/4 ts Pepper
2 c Shredded Cheddar Cheese
1 lg Tomato, thinly sliced
Preheat oven to 350 degrees. Grease a 2-quart casserole.
Mix together rice, corn, garlic, green onions, milk, chili powder,
red-pepper seasoning, salt, pepper, and 1 1/2 cups cheddar cheese. Pour
into casserole. Arrange tomato slices on top, overlapping slightly.
Bake at 350 degrees until heated through, 35 to 40 minutes. Sprinkle with
remaining 1/2 cup cheese for last 5 minutes of cooking. Let casserole
stand 10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chocolate Chip Pecan Pie
Categories: Desserts, Pies
Yield: 8 servings
3 Eggs, Lightly beaten
1 c Light Corn Syrup
1 tb Butter, melted
1/2 c Sugar
1 pn Salt
1/2 c Chocolate Chips
1 1/4 c Pecan Meats
1 Unbaked Pie Shell
Preheat oven to 400 degrees.
In a mixing bowl, combine all ingredients except pie shell in order given.
Mix well and pour into unbaked pie shell.
Bake for 5 minutes. reduce heat after 5 minutes to 300 degrees and
continue to bake for 1 hour, until filling is thick. Cool on a wire rack.
Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Marinated Mushrooms
Categories: Appetizers
Yield: 2 quarts
2 lb Fresh Medium Mushrooms
1/3 c Fresh Lemon Juice
1 1/4 c Vinaigrette Dressing
2 md Bay Leaves
2/3 c Red Wine Vinegar
Salt, to taste
1 1/2 c Julienned Bermuda Onion
2 tb Diced Pimiento
Trim stems and put mushrooms in a large bowl. Add lemon juice. Strain
vinaigrette dressing and put solids in a cheesecloth square. Tie shut and
put in a 3-quart container. Combine vinaigrette liquid, bay leaves, and
vinegar in a saucepan and bring to a boil. Add mushrooms and simmer 1
minute.
Pour mushrooms and liquid into the 3-quart container and add salt, onions,
and pimientos. Let mushrooms mixture cool before refrigerating overnight.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Baked Zucchini Nicoise
Categories: Vegetarian, Vegetables
Yield: 4 servings
1 1/2 lb Sliced Zucchini
1 cn Drained Canned Tomatoes
1 lg Red Onion, thinly sliced
3 cl Crushed Garlic
1/4 c Olive Oil
1 c Pitted Black Olives
2 ts Herbes de Provence
1 tb Capers
Black Pepper
1 tb Shredded Fresh Basil
Chop the canned tomatoes and drain any juice. In an oven proof dish, toss
the zucchini, tomatoes, onion, and garlic, and drizzle the oil over the
top.
Arrange the black olives on top of the vegetables, then sprinkle with the
herbes de Provence, capers, and black pepper to taste. Bake at 375 degrees
for 45 minutes or until zucchini and onion are tender. Check occasionally
to see if the surface is getting too dry. If it is, drizzle a little more
olive oil over the vegetables.
Once cooked, sprinkle the dish with fresh basil. Sere hot or cold.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon-Butter Broiled Chicken
Categories: Main dish, Poultry
Yield: 4 servings
1 Quartered Chicken
1 ts Seasoned Salt
1/4 ts Pepper
1/4 c Butter or Margarine
2 tb Lemon Juice
1/2 ts Leaf Tarragon, crumbled
1/2 ts Leaf Chervil, crumbled
2 tb Dry Vermouth
Sprinkle chicken quarters on both sides with salt and pepper.
Melt butter in small saucepan; add lemon juice, tarragon, chervil, and
vermouth; brush part over chicken.
Place chicken, skin side down, on rack of broiler. Broil 6 inches from
heat, 20 minutes, basting frequently. Turn; broil 15 to 20 minutes longer,
or until nicely browned, brushing with remaining lemon-butter.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Sherry Trifle
Categories: Desserts
Yield: 6 servings
3 Eggs
1/4 c Sugar
1/8 ts Salt
2 1/4 c Heated Half-And-Half
1/2 ts Vanilla
1 pk Strawberry Gelatin (4 serve)
1 c Boiling Water
3/4 c Cold Water
1/4 c Sherry
1 c Fresh Sliced Strawberries
8 oz Pound Cake
1/2 c Whipped Heavy Cream
6 Whole Strawberries
6 Mint Leaves
Combine eggs, sugar, and salt in a 2-quart mixing bowl. Whisk together.
Slowly stir in heated half-and-half. Strain cream mixture into a double
boiler and cook over simmering water until custard coats a metal spoon.
Stir constantly. Remove from heat and cool. Add vanilla.
Dissolve gelatin in boiling water. Stir well and add cold water. Chill
until consistency of heavy syrup. Stir in sherry and whip until fluffy.
Fold in sliced strawberries.
Cut pound cake into 12 slices, approximately 1/4 inch thick. In a large
decorative serving bowl, layer strawberry filling, cake, and custard sauce
in alternate layers, ending with strawberry filling. Refrigerate for 2 to
24 hours.
To serve, spoon out into serving dishes, cutting deep into bowl to get all
layers. Garnish each serving with whipped cream, one whole strawberry, and
one mint leaf.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Vegetable Potstickers
Categories: Appetizers, Vegetables
Yield: 10 servings
1 1/2 c Chicken Broth
1/2 c Finely Chopped Onion
1/2 c Finely Chopped Celery Stalk
1/2 c Thinly Sliced Cabbage
1/2 c Chopped Mushrooms
1 ts Grated Ginger root
2 cl Finely Chopped Garlic
1 ts Soy Sauce
1 ts Dark Sesame Oil
30 Wonton Skins
Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over
medium-high heat. Stir in onion, celery, cabbage, mushrooms, ginger root,
and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth
if vegetables begin to stick, until vegetables are tender. Remove from
heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from
skillet. Wash and dry skillet.
Brush edges of one wonton skin with water. Place 1 teaspoon vegetable
mixture on center of skin. fold skin in half over filling and pinch edges
to seal. Make creases in sealed edges to form pleats on one side of
potsticker. Repeat with remaining wonton skins and vegetable mixture.
Spray skillet with nonstick cooking spray. Heat skillet over medium heat.
Cook potstickers in skillet, pleat sides up, about 1 minute or until
bottoms are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to
8 minutes or until most of the liquid is absorbed.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spiced Tea
Categories: Beverages
Yield: 4 servings
4 c Water
2 tb Honey
4 sl Pared Fresh Ginger
2 Strips Fresh Lemon Rind
1 Cinnamon Stick
2 Whole Allspice Berries
2 Non-Herbal Tea Bags
Combine water, honey, ginger, lemon ring, cinnamon, and allspice in
medium-size nonaluminum saucepan. Bring to a simmer; cover and simmer 20
minutes. Add tea bags. Remove from heat. Steep 3 minutes.
Strain into cups and serve hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon Chicken
Categories: Main dish, Poultry
Yield: 4 servings
1 Whole Chicken Breast
1/2 md Lemon
3 c Oil For Deep-Frying
BATTER:
1 Egg White
2 1/2 tb Cornstarch
1/4 ts Baking Soda
1/2 ts Baking Powder
1 tb Cold Water
SEASONING:
1/2 ts Salt
1/2 ts Sugar
3/4 ts Soy sauce
1 ts Oyster Sauce
2 ts White Wine or Chicken Broth
SAUCE:
1/3 c Cold Water
3 tb Lemon Juice
1 ts Soy Sauce
1/4 c Sugar
1 ts Catsup
1 ts Sesame Oil
THICKENER:
1 3/4 ts Cornstarch, mixed well with
2 ts Cold Water
To prepare batter, lightly beat egg white with a fork. Add cornstarch,
baking soda, baking powder, and water. Mix thoroughly. Set aside at room
temperature for at least 5 hours, or as long as overnight.
Skin and bone chicken breast. Cut into pieces 1 1/2" by 1/2". Place
chicken in bowl. Add seasoning ingredients to chicken. Mix well.
Cut lemon into thin slices. Cut each slice into half to make about 10 half
slices. Combine sauce ingredients in small pan. Add lemon slices and bring
to a boil. Stir in thickener. Cook for 30 seconds. Set aside.
Heat oil in a wok or large skillet to 325 degrees. Add chicken pieces to
batter and coat thoroughly. Drop chicken, a piece at a time, into hot oil,
stirring after each addition to keep chicken from sticking to pan bottom.
Deep-fry for 3 minutes. Remove chicken and drain on paper towels. Arrange
on serving platter.
Meanwhile, reheat sauce (including lemon slices) to a boil. Pour over
chicken and serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Oriental Noodle Salad
Categories: Salads
Yield: 12 servings
SALAD:
1/2 lb Capellini
2 md Julienned Peeled Carrots
6 oz Julienned Snow Peas
1 md Diced Red Pepper
2 Sliced Green Onions
1 cn Bamboo Shoots, drained
1 cn Water Chestnuts, drained
1 cn Baby Corn, in 1/2" slices
DRESSING:
1/4 c Soy Sauce
1/4 c Rice Wine Vinegar
1 tb Sesame Oil
2 tb Chopped Cilantro
1 tb Finely Chopped Fresh Ginger
1/2 ts Pepper
1/2 c Chicken Broth
1/2 c Mayonnaise
1/4 c Chopped Peanuts
Prepare salad: Cook pasta according to package directions. Add carrots and
snow peas during last 30 seconds of cooking time. Drain; rinse with cold
water; drain well. Combine pasta, red pepper, green onion, bamboo shoots,
water chestnuts, and baby corn in large bowl.
Prepare dressing: Stir together soy sauce, vinegar, sesame oil, cilantro,
and ginger in small bowl. Add dressing to pasta; toss well to combine.
Refrigerate, covered, until serving. Whisk together chicken broth and
mayonnaise in small bowl until smooth. Refrigerate, covered, until
serving.
To serve: Toss salad with mayonnaise mixture. garnish with peanuts.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon Meringue Cake
Categories: Desserts, Cakes
Yield: 9 servings
2 c Sliced Strawberries
1/4 c Sugar
1 1/4 c All-Purpose Flour
1 c Sugar
1/4 c Margarine
1/2 c Milk
1 1/2 ts Baking Powder
1 1/2 ts Grated Lemon Peel
1 ts Vanilla
1/4 ts Salt
4 Egg Whites
1/2 c Sugar
Mix strawberries and 1/2 cup sugar. Cover and refrigerate until serving
time.
Heat oven to 350 degrees. Spray square pan, 9X9X2 inches, with nonstick
cooking spray. Beat flour, 1 cup sugar, margarine, milk, baking powder,
lemon peel, vanilla, salt, and 2 of the egg whites in large bowl with
electric mixer on low speeds 30 seconds, scraping bowl constantly. Beat on
high speed 2 minutes, scraping bowl constantly. Pour into pan. bake 25 to
30 minutes or until toothpick inserted in center comes out clean.
Increase oven temperature to 400 degrees. Beat remaining 2 egg whites in
medium bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time.
Continue beating until stiff and glossy. Spread over cake. Bake 8 to 10
minutes or until meringue is light brown. Cool completely. Top each
serving with strawberries.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spicy Meatballs
Categories: Appetizers, Meats
Yield: 6 servings
2 lb Lean Ground Beef
1 sm Onion, grated
2 cl Crushed Garlic
1 Egg, beaten
1 1/2 c Fresh Bread Crumbs
2 tb Tomato Paste
2 tb Paprika
2 tb Chopped Fresh Cilantro
Salt
Pepper
3 tb Olive Oil
SESAME DIP:
2 tb Soy Sauce
2 tb Dark Sesame Oil
1 tb Sherry
1 Green onion, thinly sliced
1 tb Toasted Sesame Seeds
1/4 ts Ground Ginger
Make the sesame dip: Whisk together all the dip ingredients and set aside.
Combine the beef, onion, garlic, egg, bread crumbs, tomato paste, paprika,
cilantro, salt, and pepper in a bowl. Using your hands roll mixture into
little meatballs.
Heat the oil in a skillet and cook the meatballs in batches over medium
heat for 5 minutes, or until firm and cooked through. Serve warm with dip.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Crockpot Pork And Cabbage
Categories: Crockpot, Meats
Yield: 6 servings
6 Pork Loin Chops, trimmed
Salt
Pepper
4 c Coarsely Shredded Cabbage
4 Tart Apples, cored & diced
1/2 sm Onion, chopped
2 Whole Cloves
1/2 sm Bay Leaf
1/4 c Sugar
1 c Water
2 tb Cider Vinegar
2 ts Salt
Season pork chops lightly with salt and pepper; set aside. Place cabbage,
apples, and onion in Crockpot. Add remaining ingredients, except pork
chops. toss together well to evenly distribute spices. Arrange pork chops
on top of cabbage mixture, stacking to fit. Cover and cook on low setting
for 8 to 10 hours.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Risotto Milanese
Categories: Side dishes
Yield: 4 servings
6 tb Butter
1 Onion, chopped
2 c Arborio Rice
5 c Hot Chicken Stock
1 pn Saffron Threads
Salt
Pepper
2/3 c Parmesan Cheese
Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion
and cook gently, stirring occasionally, for 3-5 minutes until softened but
not browned.
Add the rice, stirring to coat the grains in the butter, and cook for 1
minute. Add a ladleful of hot chicken stock to the pan and cook gently,
stirring constantly, until all the stock has been absorbed.
Add the saffron and salt and pepper of taste. Continue to add the stock a
ladleful at a time, stirring constantly, until the risotto is thick and
creamy and the rice is tender. This will take 20-25 minutes.
Stir in the remaining butter and the Parmesan cheese. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Colonial Bread
Categories: Breads
Yield: 2 loaves
1/2 c Cornmeal
1/3 c Packed Brown Sugar
1 ts Salt
2 1/2 c Boiling Water
1/3 c Vegetable Oil
4 3/4 c All-Purpose Flour
1 pk Active Dry Yeast
1 c Whole Wheat Flour
1/2 c Rye Flour
In a small mixing bowl stir together the cornmeal, brown sugar, and salt.
In a medium mixing bowl gradually stir the cornmeal mixture into the
boiling water. Stir in the oil. cool cornmeal mixture just till warm
(120-130 degrees), stirring occasionally (cooling should take 40 to 45
minutes).
In a large mixer bowl stir together 2 cups of the all-purpose flour and
the yeast. Add cornmeal mixture. Beat with an electric mixer on low speed
for 30 seconds, scraping sides of the bowl constantly. Beat on high speed
3 minutes. Using a wooden spoon, stir in whole wheat flour, rye flour, and
as much of the remaining all-purpose flour as you can.
Turn out onto lightly floured surface. knead in enough of the remaining
all-purpose flour to make a moderately stiff dough that is smooth and
elastic (knead 6 to 8 minutes total).
Shape dough into a ball. place in a lightly greased bowl; turn once.
Cover; let rise in a warm place till double (about 60 minutes).
Punch dough down; turn out onto a lightly floured surface. Divide dough in
half. Cover and let rest for 10 minutes. Shape dough into loaves. Place in
2 greased 8X4X2 inch loaf pans. Cover and let rise until nearly double (30
to 45 minutes).
Bake at 375 degrees about 45 minutes or till bread sounds hollow when
tapped lightly with finger. Cover with foil last 20 minutes to prevent
over-browning.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
White Chocolate Bread Pudding
Categories: Desserts
Yield: 12 servings
16 oz White Chocolate, chopped
4 c Light Cream
1/2 c Sugar
8 lg Eggs, lightly beaten
1 tb Vanilla
6 tb Unsalted Butter
10 oz Day-Old French Bread
2 Bananas, sliced
2 tb Light Brown Sugar
2 ts Cinnamon
Cut French bread into 3/4-inch slices and set aside. Preheat the oven to
350 degrees. Lightly butter a 9-by-13-inch baking dish.
Place the chocolate in a medium bowl. In a large heavy saucepan, bring the
cream and sugar to a simmer. Pour the hot cream over the chocolate. Let
stand, covered, for 5 minutes then stir until smooth. Beat the eggs and
vanilla into the chocolate mixture.
Butter the bread slices and then cut into cubes. Layer half the bread into
the bottom of the prepared baking dish. Top the bread layer with banana
slices. top with remaining bread, then pour into he chocolate mixture.
Press the top of the pudding gently with a spatula to make sure that the
bread at top soaks up some of the custard. Cover the dish with aluminum
foil.
Bake the pudding for 45 minutes, or until custard is set. Meanwhile, in a
small bowl combine the brown sugar and cinnamon.
When the pudding is set, remove the foil and sprinkle evenly with the
cinnamon topping and return to oven. increase the heat to 450 degrees and
bake for 3 to 4 minutes to brown the top and caramelize the topping. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Ginger Shrimp Kas
Categories: Appetizers, Seafood
Yield: 4 servings
12 lg Uncooked Shrimp, in shells
1 tb Grated Fresh Ginger root
2 tb Lime Juice
2 ts Soy Sauce
1 ts Dark Sesame Oil
1/4 ts Crushed Red Pepper
3 cl Finely Chopped Garlic
1 md Red Pepper, in 12 1" squares
12 sm Whole Mushrooms
6 Green Onions, in 1" pieces
1 md Yellow Pepper, in 12 1" squares
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash
out vein.
Mix ginger root, lime juice, soy sauce, sesame oil, red pepper, and garlic
in glass or plastic container. Stir in shrimp until well coated. Cover and
refrigerate one hour.
Heat grill or set oven to broil. Remove shrimp from marinade; reserve
marinade. Alternate red pepper, mushroom, shrimp, onion, and yellow pepper
on each of 12 six-inch skewers. Brush lightly with marinade. Grill or
broil about 4 inch from heat about 6 minutes, turning once, until shrimp
are pink and vegetables are crisp-tender. Discard any remaining marinade.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spiced Hot Grape Punch
Categories: Beverages
Yield: 16 servings
6 c Bottled Purple Grape Juice
2 c Apple Juice
1/4 c Fresh Lemon Juice
2 tb Dark Brown Sugar
3 sl Pared Fresh Ginger
4 Cardamom Pods, crushed
2 Whole Cloves
1 Cinnamon Stick
Combine grape juice, apple juice, lemon juice, brown sugar, ginger,
cardamom, cloves, and cinnamon stick in large nonaluminum saucepan. bring
just to simmering. Simmer, covered, for 20 minutes. Strain to remove
spices. Serve hot in mugs.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Marinated Pork Loin
Categories: Main dish, Pork
Yield: 6 servings
3 lb Boneless Pork Loin
1 c Pineapple Juice
2 tb Maple Syrup
2 tb Soy Sauce
2 cl Garlic, crushed
2 tb Chopped Fresh Thyme
1 ts Ground Coriander
Make the marinade: in a large nonmetallic bowl, combine the pineapple
juice, maple syrup, soy sauce, garlic, thyme, and coriander. Add the pork,
cover, and leave to marinate in the refrigerator, turning occasionally, for
8 hours.
Remove the pork from the marinade, reserving the marinade. Put the pork
flat, fat side up, in a small roasting pan. Cover loosely with a sheet of
aluminum foil and cook at 425 degrees for 1 hour.
Remove the foil and pour the marinade over the pork. Return to the oven
and cook for 20-30 minutes or until marinade has darkened and the meat
juices run clear when tested with a thin skewer.
Transfer the pork to a carving board, cover loosely with foil, and leave
to stand for 10 minutes. Strain the marinade and remove the fat by
skimming the surface with a spoon. Gently heat the marinade to warm
through. Serve with the pork.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Cumin Confetti Rice
Categories: Side dishes
Yield: 4 servings
1/2 c Chicken Broth
3 cl Garlic, finely chopped
1 c Chopped Green Onions
1 md Diced Green Bell Pepper
1 md Diced Red Bell Pepper
1/4 c Shredded Carrot
2 c Cooked Brown Rice
1/4 ts Ground Cumin
1 ts Soy Sauce
Heat broth to boiling in 10-inch nonstick skillet over medium-high heat.
Cook garlic, onions, and bell peppers in broth 5 to 8 minutes, stirring
frequently, until bell pepper is tender. Stir in remaining ingredients;
heat through.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon Pudding Cake 1
Categories: Desserts, Cakes
Yield: 4 servings
4 tb Butter
1 lg Lemon, zested
3/8 c Sugar
2 Eggs, separated
1/4 c Flour
3/4 c Milk
Put the butter, lemon zest, and sugar into a bowl and beat together until
pale and fluffy. Add the egg yolks, flour, and lemon juice and stir to
combine. gradually stir in the milk. Beat the egg whites until stiff but
not dry. Gradually fold into the lemon mixture.
Lightly butter a 2 1/2 cup shallow ovenproof dish. pour the lemon mixture
into the dish and put the dish into a roasting pan. Add enough hot water
to the roasting pan to come almost to the rim of the dish. Bake at 325
degrees for 40 minutes or until cake is springy to the touch. Serve
immediately.
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