---------- Recipe via Meal-Master (tm) v8.02
Title:
African-Style Chicken
Categories: Main dish, Poultry
Yield: 6 servings
1 Chicken
2 md Onions, thinly sliced
1/3 c Lime Juice
8 cl Garlic, finely chopped
1/2 ts Crushed Red Pepper Flakes
1 tb Grated Fresh Ginger
1/2 ts Salt
1/4 ts Freshly Ground Black Pepper
2 tb Canola Oil
Remove the skin from all of the chicken except the wings. Cut the chicken
into 10 pieces. For this recipe use the legs (separate into thighs and
drumsticks), the breasts (cut each in half crosswise), and the wings
(remove tips and reserve with remaining carcass for stock).
Peel and thinly slice the onions. Combine the onions, lime juice, garlic,
pepper flakes, ginger, salt, and black pepper in a large bowl or baking
dish. Roll the chicken pieces in the mixture. Cover and marinate in the
refrigerator for at least 4 to 5 hours, mixing every hour.
Heat the oil in a large nonstick skillet. When it is hot, add the pieces
of chicken and brown them on all sides. Transfer the chicken to a large
pot and discard any oil remaining in the skillet. Deglaze the skillet by
adding the marinade and bringing it to a boil while stirring to loosen and
melt any solidified juices in the skillet.
Pour the hot marinade over the chicken in the pot and bring it back to a
boil. Cover, reduce the heat to low and cook the chicken at a very gentle
boil for 15 minutes. Then remove the cover, transfer the chicken pieces to
a platter and boil the sauce in the pot over high heat for 5 minutes to
reduce it and concentrate its flavor.
Serve the meat as is with the sauce or pull it off the bones, shred it into
long strips, and return it to the sauce until it is warmed through. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
24 Hour Fruit Salad
Categories: Salads, Fruits
Yield: 8 servings
1 cn Pitted Sweet Cherries
2 cn Pineapple Chunks in Juice
3 Oranges
1 c Mini Marshmallows
2 lg Eggs, beaten
2 tb Sugar
2 tb White Vinegar
2 tb Pineapple Juice, from chunks
1 tb Margarine or Butter
3/4 c Heavy Cream
Heat eggs, sugar, vinegar, pineapple juice, margarine, and salt just to
boiling in a 1-quart saucepan over medium heat, stirring constantly; cool.
Beat heavy cream in chilled bowl with electric mixer on high speed until
stiff. Fold into chilled mixture.
Drain the cherries and pineapple. Cut the oranges into small chunks.
Gently toss the prepared whipped cream dressing and the cherries,
pineapples, oranges, and mini marshmallows in a large plastic or glass
bowl. Cover and refrigerate at least 12 hours to blend flavors but no
longer then 24 hours. Cover and refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Easy Banana Strips
Categories: Desserts, Fruits
Yield: 6 servings
1 cn Apricots in Unsweet Juice
2 tb Dark Rum (optional)
1 tb Lemon Juice
6 Ripe Medium Bananas
1/2 c Fresh Blueberries
Pour the apricots with their juice into the bowl of a food processor and
process them into a puree. Add the rum, if using, and process briefly to
incorporate.
Pour the lemon juice onto the platter you will use for serving the
bananas. Peel the bananas and quarter them lengthwise. Arrange the banana
pieces on the platter and roll them in the lemon juice to prevent
discoloration. Pour the apricot sauce over the bananas and sprinkle the
blueberries on top. Carry the platter to the table and serve the
equivalent of 1 banana per person with some sauce and berries.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Green Apple Soup
Categories: Soups
Yield: 6 servings
1 1/2 lb Granny Smith Green Apples
2 c Apple Cider
1 1/2 Inch Cinnamon Stick
5 Cloves
1 sm Bay Leaf
1/2 c Sugar
1/4 ts Salt
2/3 c Heavy Cream
1/4 c Apricot Brandy
Reserve 1 apple. Wash remaining apples, cut into quarters and remove core.
Cut into small pieces; combine with cider in a saucepan and simmer 20
minutes. Add cinnamon, cloves, bay leaf, sugar, and salt. Simmer, covered,
stirring occasionally for 45 minutes more. Put through food mill and set
aside to cool.
When cool, add heavy cream and brandy. Peel, core, and finely dice
remaining apple and stir into apple mixture. Chill well.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Dill Cucumbers
Categories: Appetizers
Yield: 8 servings
2 c Mayonnaise
1/4 c Chopped Fresh Dill
1 1/2 ts Dijon Mustard
1/8 ts Worcestershire Sauce
Salt to taste
Pepper to taste
3 Crisp, Fresh Cucumbers
Mix mayonnaise with dill, mustard, and Worcestershire sauce. Add salt and
pepper to taste. Chill well.
Wash and rinse the cucumbers. Cut into 1/8-inch thick slices and chill in
ice water for an hour. Drain. Serve with dill sauce.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Southern Open
Categories: Main dish, Meats
Yield: 4 servings
12 oz Pork Tenderloin
4 tb Flour
1/4 ts Salt
1/4 ts White Pepper
5 tb Butter, divided
1/4 c Chopped Onions
4 oz Scallops
3 Mushrooms, sliced
1/2 c Chablis Wine
1/2 c Heavy Cream, divided
1/2 c Hollandaise Sauce
Cut pork tenderloin into 8 thin slices. Gently pound to 1/4-inch thick
medallions. Mix flour with 1/4 teaspoon each salt and pepper and coat
medallions with mixture. In a skillet, saute medallions in 3 tablespoons
of the butter until folded brown on both sides. Remove from skillet and
keep warm in a 200 degree oven.
Add remaining butter to skillet and saute onion, scallops, and mushrooms
for 3 to 4 minutes. Add Chablis and 1/4 cup of the heavy cream and simmer
until sauce is thickened. Taste and add salt and pepper as needed.
Whip remaining cream until stiff and fold into Hollandaise sauce.
To serve, place pork medallions on 4 ovenproof plates, cover with scallops
sauce, and top with Hollandaise mixture. Quickly put under broiler to brown
sauce lightly. Serve at once.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Citrus Rice
Categories: Side dishes
Yield: 4 servings
1 1/3 c Water
1/2 ts Salt
7 tb Butter, divided
1 1/3 c Pre-Cooked Rice
2/3 c Chopped Celery
1/3 c Chopped Spanish Onion
3 tb Chopped Orange Peel
1 1/2 tb Chopped Lemon Peel
1/3 c Orange Juice
3 tb Chicken Broth
Salt to taste
White Pepper to taste
Bring water, salt, and 2 tablespoons of the butter to a boil. Stir in
rice. Cover and remove from heat. At the end of 5 minutes, fluff with a
fork. Set aside.
Heat remaining butter in a 9-inch skillet. Add celery, onion, orange and
lemon peels, and mix in rice. Saute for 7 minutes. Add orange juice and
chicken broth and season to taste. Spoon into a 1-quart buttered casserole
and bake at 350F degrees for 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Fried Bananas
Categories: Desserts, Fruits
Yield: 4 servings
1/3 c All-Purpose Flour
3 ts Cinnamon, divided
2 tb Sugar, divided
2 Eggs, slightly beaten
1 tb Water
4 Bananas
3/4 c Bread Crumbs
3 c Oil, for frying
Combine flour, 1 teaspoon of the cinnamon, and 1 tablespoon of the sugar.
Blend together eggs, water, remaining cinnamon, and sugar.
Cut bananas in half crosswise. Roll in seasoned flour, dip in egg mixture,
then coat with bread crumbs. Fry in oil heated to 350F degrees until
golden brown, about 1 minute. Serve at once.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Tomato And Cheese Bread
Categories: Breads
Yield: 12 slices
2 1/2 c All-Purpose Flour
1 1/2 tb Sugar
2 ts Baking Powder
3/4 ts Salt
1/4 ts Baking Soda
1/8 ts Pepper
3/4 c Shredded Cheddar Cheese
2 tb Shredded Cheddar Cheese
1 1/2 ts Chopped Fresh Basil
1 c Finely Chopped Tomatoes
1 tb Tomato Paste
2 Eggs, slightly beaten
6 tb Unsalted Butter, melted
Preheat oven to 350F degrees. Grease a 9X5X3 inch loaf pan.
Stir together flour, sugar, baking powder, salt, baking soda, and pepper
in large mixing bowl. Stir in the 3/4 cup Cheddar cheese and the basil.
Combine tomatoes, tomato paste, eggs, and butter in a medium-size bowl;
stir together to combine. Make a well in the center of the dry
ingredients; pour tomato mixture into well. Stir just until dry
ingredients are evenly moistened. Do not overmix. Scrape mixture into
prepared pan. Smooth top.
Bake in preheated oven for 35 to 40 minutes or until a wooden toothpick
inserted in the center comes out clean. After 30 minutes of baking time,
sprinkle top with 2 tablespoons Cheddar cheese. Remove from pan to rack.
Serve warm or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Stuffed Turkey Drumsticks
Categories: Meats, Main dish
Yield: 6 servings
1/3 c Finely Chopped Shallots
1/3 c Packed Parsley Leaves
1 tb Fresh Tarragon leaves
1 tb Chopped Green Onions
3 sl Pared Fresh Ginger
1/4 ts Salt
2 1/2 tb Fresh Lemon Juice
1/4 c Olive Oil
4 Turkey Drumsticks
Preheat oven to 375F degrees. Lightly grease a 13X9X2 inch baking pan; set
aside.
Combine shallots, parsley, tarragon, green onion, ginger, and salt in
work bowl of a food processor and whirl until blended. Add lemon juice and
oil and whirl until pasty.
Push your fingers under the skin of the drumsticks, separating it from the
flesh. Spoon about 2 tablespoons of the paste under the skin, spreading it
over the turkey flesh and pulling the skin back in place to cover. Repeat
with remaining drumsticks. Place in prepared pan.
Bake in preheated oven until tender, about 45 minutes, basting every 15
minutes. To serve, slice drumsticks.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spanish Rice 1
Categories: Side dishes
Yield: 6 servings
1 lg Green Pepper, chopped
1 lg Tomato, chopped
1 md Onion, Chopped
2 tb Margarine or Butter
2 c Cooked Rice
1/3 c Water
1/2 ts Salt
1/4 ts Pepper
Cook green pepper, tomato, and onion in hot margarine or butter until
tender. Stir in cooked rice, water, salt, and pepper. Heat through,
stirring occasionally.
Microwave directions: In a 1-quart microwave-safe casserole, microcook the
green pepper, tomato, onion, and margarine, covered, on high power for 5
to 6 minutes, or till vegetables are tender, stirring once. Add cooked
rice, water, salt, and pepper. Cook, covered, on high for 3 to 4 minutes
or until mixture is heated through, stirring once.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Gingered Red Cabbage
Categories: Vegetables
Yield: 8 servings
2 tb Olive Oil
2 lg Onion, finely diced
2 cl Garlic, finely chopped
2 md Apples, pared and diced
3 tb Chopped Crystallized Ginger
1 md Red Cabbage, chopped
1/4 c Balsamic Vinegar
3/4 ts Salt
1/4 ts Pepper
1 Cinnamon Stick
Heat 1 tablespoon oil in a large skillet over medium-low heat. Add onion;
saute until softened, about 10 minutes. Add garlic; saute 1 to 2 minutes
or until fragrant. Add apple and ginger; cook 5 minutes.
Add cabbage, remaining tablespoon oil, vinegar, salt, pepper, and
cinnamon stick. Cover and cook 20 minutes or until cabbage is tender but
not mushy. Discard cinnamon stick.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon Chiffon Pie
Categories: Desserts, Pies
Yield: 8 servings
1/2 c Sugar
1 Envelope Unflavored Gelatin
1/8 ts Salt
4 Well-Beaten Egg Yolks
1/2 c Cold Water
1 ts Finely Shredded Lemon Peel
1/2 c Lemon Juice
4 Egg Whites
1/2 c Sugar
1 Baked 9" Pie Shell
For filling: Combine 1/2 cup sugar, gelatin, and salt. Stir in egg yolks,
water, lemon peel, and juice. Cook and stir over medium heat till gelatin
dissolves and mixture is thickened and bubbly. Remove from heat. Chill to
consistency of corn syrup, stirring occasionally. Remove from refrigerator
(mixture will continue to set).
Beat egg whites till soft peaks form (tips curl). Gradually add 1/2 cup
sugar, beating till stiff peaks form (tips stand straight).
When filling is partially set (consistency of unbeaten egg whites), fold
in beaten egg whites. Chill till mixtures mounds when spoon. Spoon into
pie shell. Chill for several hours or till firm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Jamaican Buns
Categories: Breads
Yield: 24 buns
3 1/2 c Flour
1/2 c Sugar
2 ts Baking Powder
1/2 ts Salt
2 tb Lemon Rind
1 c Butter
3 Eggs
3/4 c Milk
1 c Raisins
1 1/4 c Shredded Coconut
2 Eggs Whites, lightly beaten
Preheat oven to 350F degrees. In a large mixing bowl, combine flour,
sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is
crumbly in texture. Beat eggs with milk and add to flour mixture. Blend
until just moistened. Do not over mix. Add raisins and coconut and mix
again, just enough to incorporate. Using an ice-cream scoop or tablespoon,
portion dough onto a greased cookie sheet. Brush the tops of each bun with
beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Leek And Onion Bisque
Categories: Soups
Yield: 2 quarts
1 c Leeks, Cleaned & Chopped
1 c Chopped Celery
1 c Chopped Onion
1 cl Chopped Garlic
2 tb Butter
1/4 c White Wine
6 c Chicken Stock
1/4 c Sour Cream
1/4 c Cream Cheese
1/4 c Heavy Cream
Salt
Pepper
Saute leeks, celery, onion, and garlic in butter until tender. Add white
wine and chicken stock and simmer for 30 minutes. Remove from stove and
puree in a food processor. Add sour cream, cream cheese, and heavy cream
and blend well. Strain through a fine sieve and return to pot. Bring back
to a simmer and add salt and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Orange Beef
Categories: Main dish, Meats
Yield: 2 servings
8 oz Flank Steak
1 Egg, beaten
1 tb Cornstarch
1 tb Flour
1 c Oil
2 Scallions, chopped
2 tb Soy Sauce
1/2 c Orange Juice
1 tb Sugar
1/4 c Water
2 Chili Peppers, dry
Orange Slices
Slice flank steak into 1/2-inch strips. Combine cornstarch and flour. Dip
steak first in cornstarch and flour mixture, then in beaten egg. Allow to
stand for five minutes while oil heats in a heavy skillet. Brown a few
pieces of meat at a time until all meat has been cooked. Set aside and
keep warm.
In another clean skillet or wok, saute scallions and chili peppers in a
small small amount of oil for 2 minutes. Combine soy sauce, orange juice,
sugar, and water and slowly pour into skillet. Cook 2 to 3 minutes, or
until mixture thickens. Pour over warm beef and garnish with orange
slices.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Pasta Salad
Categories: Salads, Pasta
Yield: 3 cups
1 1/2 c Tricolor Rotini Pasta
1/4 c Cabbage, shredded
1/4 c Onion, diced
1/2 c Tomato, diced
1/4 c Celery, diced
1/2 c Cucumber, peeled & diced
2 ts Herb Seasoning
1 ts Chopped Fresh Dill
1 ts Chopped Fresh Basil
3/4 c Plain Yogurt
4 tb Italian Dressing
In a 2-quart saucepan, boil pasta until tender and rinse with cold water.
Toss with 2 tablespoons Italian dressing and set aside.
In a large bowl, combine cabbage, onion, tomato, celery, and cucumber. Mix
well and season with dill, basil, and herb seasoning. Add cooked pasta,
yogurt, and remaining Italian dressing. Blend well and refrigerate at
least 1 hour.
Serve chilled.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Milky Way Cake
Categories: Desserts
Yield: 1 cake
5 Milky Way Bars
1 c Butter
2 c Sugar
4 Eggs, separated
2 1/2 c Flour
1/2 ts Baking Soda
1 1/4 c Buttermilk
1 c Chopped Pecans
2 c Semi-Sweet Chocolate Chips
Grease and flour an angel food cake pan. Preheat oven to 325F degrees.
In a small pan over low heat, melt candy bars with 1/2 cup butter. Cream
sugar with remaining 1/2 cup butter until light. Add candy and blend well.
Add egg yolks, one at a time, mixing well after each addition. Dissolve
baking soda in buttermilk and add alternately with flour to candy mixture,
ending with flour. Beat egg whites to stiff peaks and fold into candy
mixture with chopped pecans.
Bake for 1 hour, 10 minutes. Cool then remove from pan.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Gazpacho
Categories: Soups
Yield: 8 servings
64 oz Spicy Vegetable Juice
1 c Diced Celery
1 c Diced Sweet Green Pepper
1 c Diced, Pared Cucumber
3/4 c Chopped Green Onions
1/4 c Lime Juice
1 1/2 c Diced Avocado
Place 3 cups spicy vegetable juice, 1/2 cup diced celery, 1/2 cup diced
green pepper, 1/2 cup diced cucumber, 1/2 cup chopped green onion, and
lime juice in large food processor, or working in batches in regular
processor. Whirl until smooth. Pour mixture into bowl.
Stir in remaining 5 cups spicy vegetable juice, 1/2 cup diced celery, 1/2
cup diced green pepper, 1/2 cup diced cucmber, 1/4 cup chopped green
onion, and the avocado. Chill before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Endive/Watercress Salad
Categories: Salads
Yield: 4 servings
1 c Walnut Oil
3/4 c Rice Vinegar
1/4 c Chopped Walnuts
1 bn Chives, chopped
1 ts Worcestershire Sauce
1 pn Salt
1 pn Pepper
1 lb Belgian Endive
2 bn Watercress
1 Red Pepper, julienned
1/4 lb Feta Cheese, crumbled
Combine walnut oil, rice vinegar, walnuts, chives, Worcestershire sauce,
salt, and pepper in a small bowl and blend well.
Wash the endive and watercress and pat dry with a paper towel. Arrange
endive around the perimeter of chilled salad plates with points toward
edges of plates. Place water cress in center of endive and garnish with
red pepper strips. Crumble feta cheese over salad. Pour walnut oil mixture
over salads.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Orange Chicken Breasts 1
Categories: Main dish, Poultry
Yield: 4 servings
4 Skinless Chicken Breast 1/2s
1/4 ts Salt
1/3 c Flour
2 tb Olive Oil
1/3 c Fibely Chopped Shallots
1/4 c Dry White Wine
3/4 c Fresh Orange Juice
3 tb Balsamic Vinegar
2 tb Finely Chopped Parsley
Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil
in very large nonaluminum skillet over medium heat. Add chicken; cook
until well browned on both sides, about 5 minutes per side. Remove to
bowl.
Reduce heat to low. Add shallots to skillet; cook, stirring frequently,
until shallots are softened, about 7 minutes. Add wine; cook, scraping up
any browned bits from the bottom of the skillet with wooden spoon, for 2
minutes.
Add orange juice and vinegar. Bring to boiling. Add chicken. Lower heat;
cover and simmer 25 minutes or until no longer pinknear the bone; turn
over pieces halfway through. Stir in parsley.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Braised Napa Cabbage
Categories: Vegetables
Yield: 6 servings
3 sl Bacon, minced
2 Shallots, minced
1 ts White Vinegar
8 c Napa Cabbage, shredded
Salt, to taste
Pepper, to taste
Sugar, if necessary
Saute minced bacon in large skillet until crispy. Add shallots and
continue cooking until transparent. Deglaze pan with white vinegar and add
shredded cabbage.
Reduce heat and cook until just tender (about 15
minutes). Season with salt and pepper to taste and add sugar if cabbage is
bitter. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Fresh Apple Cake
Categories: Desserts, Cakes
Yield: 1 cake
4 c Diced Pared Apples
2 c Sugar
1/2 c Oil
2 ts Vanilla
2 Eggs, well beaten
2 c Flour
2 ts Baking Soda
2 ts Cinnamon
1 ts Salt
1 c Chopped Walnuts
Mix together apples and sugar. Add oil, vanilla, and eggs. Sift together
flour, baking soda, cinnamon, and salt. Add to the apple mixture. Add
chopped walnuts. Stir well.
Pour into greased and floured 13X9X2 pan. Bake
at 350F degrees for 45-60 minutes. Cake is done when it pulls away from
sides and a toothpick inserted in the center comes out clean.
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