---------- Recipe via Meal-Master (tm) v8.05
Title: Salmon Bites
Categories: Appetizers, Low-cal
Yield: 8 Servings
Toast
4 ts Mustard, Coarse
1 ts Olive Oil
4 lg Slices Of Bread
Salmon
1 1/2 lb Salmon Fillet
1 ts Olive Oil
2 ts Fennel Seed
Ground Pepper to taste
Sprigs Of Thyme
To make the toast: In a small bowl combine the mustard and oil. Spread the
mixture on both sides of the bread.
Position an oven rack in the middle of the oven. Place the bread directly
on the rack. Bake at 400F degrees for 7 minutes, or until lightly browned.
Remove the bread from the oven and cut into desired shapes (squares,
triangles or rectangles).
To make the salmon: Carefully remove any bones from the salmon.
Rub the top surface of the fish with oil.
In a small pan heat the fennel seeds on medium high until fragrant, about
2 minutes; stir frequently to keep the seeds from scorching. Transfer the
seeds to a mortar and grind with a pestle until fine. Sprinkle on top of
the salmon, along with the pepper.
Arrange the salmon, skin side down, on an oiled broiler pan. Broil about
4" from the heat until cooked through, 9 to 10 minutes. Let cool for a few
minutes, then remove and discard the skin.
Cut or break the salmon into pieces to fit the toast. Set each piece of salmon
on a piece of toast and top with thyme. If desired, secure the salmon with food
picks. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Picnic Potato Salad
Categories: Salads, Low-cal
Yield: 6 Servings
1 1/2 lb Red Potatoes
1 c Celery, thinly sliced
2 Scallions, minced
1/4 c Red Onion, thinly sliced
1 Egg, hard-cooked and chopped
1 Italian Tomato, Diced
2 tb Fresh Dill, minced
1/2 c Mayonnaise, non-fat
1 tb Mustard, coarse
1 tb Lemon Juice
1 tb Olive Oil
1 tb Apple-cider Vinegar
1 ts Reduced-Sodium Soy Sauce
1 ts Honey
1 ts Parsley, fresh minced
1/4 ts Ground Black Pepper
1/8 ts Celery Seed
Scrub the potatoes and cut into 1" cubes. Steam until tender, about 15
minutes. Place in a large bowl.
Add the celery, scallions, onions, eggs, tomatoes and dill. Toss well.
In a small bowl, whisk together the mayonnaise, mustard, lemon juice,
oil, vinegar, soy sauce, honey, parsley, pepper and celery seed.
Pour over the potato mixture and combine well. Serve warm or chilled.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Fajitas 2
Categories: Poultry, Main dish, Low-cal
Yield: 4 Servings
2 1/2 tb Lime Juice
2 Cloves of Garlic, minced
2 ts Olive Oil
1/2 ts Crushed Red Pepper Flakes
12 oz Boneless Skinless Chicken
-Breast, cut in 1/2" strips
4 lg Flour Tortillas
1/2 c Avocado, mashed
1/2 ts Chili Pepper, minced
1 c Salsa
1 c Nonfat Yogurt
1/4 c Fresh Coriander, minced
In a cup, combine 2 tablespoons of the lime juice with the garlic, oil and
red-pepper flakes.
Place the chicken in a large bowl. Add the garlic mixture, combine well and
refrigerate, covered, for at least 2 hours.
About 10 minutes before serving, wrap the tortillas in aluminum foil and place
in a 350F degree oven to warm while the chicken is cooking.
In a small bowl, combine the avocado and chili peppers with the remaining
1/2 tablespoon lime juice.
Heat a large no-stick frying pan or grill on medium high until very hot.
Add the chicken strips a few at a time and cook until browned and
cooked through, about 5 to 7 minutes.
To serve, divide the chicken among the tortillas. Top with a spoonful each
of the avocado mixture, salsa and yogurt. Sprinkle with some of the
coriander. Roll up to enclose the filling. Serve topped with the
remaining salsa, yogurt and coriander.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Garlic Broccoli And Red Peppers
Categories: Side dishes, Vegetables, Low-cal
Yield: 4 Servings
1 lg Bunch of Broccoli
1 ts Olive Oil
1 tb Garlic, minced
1 lg Red Pepper, cut in strips
1 c Onion, thinly sliced
1 tb Balsamic Vinegar
1/4 ts Ground Black Pepper
1/8 ts Red-Pepper Flakes
Trim tough ends from the broccoli and pull off any leaves. Cut the stalks in
half crosswise, then slice the tops and stalks into 1/2"-wide spears. (You
should have about 8 cups).
Pour enough water into a large, heavy pot or saucepan to reach 1" up the
sides. Cover and bring to a boil over high heat. Arrange the broccoli spears
in a large steamer basket and suspend over boiling water. Cover
and steam for 4 to six minutes, until broccoli is crisp-tender.
Remove the basket from the pot and set aside. Discard water and wipe
the pot dry.
Add the oil to the pot and place over medium heat. Add the garlic and
saute' for 30 seconds, until just fragrant.
Add the peppers and onions. Saute 3 to 4 minutes, stirring frequently, until
limp. Add the vinegar and let bubble about 1 minute, until nearly
evaporated.
Add the broccoli to the pot. Season with black pepper and red-pepper
flakes. Toss until heated through. Serve hot immediately or chill as a
cold side dish.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Devilish Raspberry Cake
Categories: Desserts, Low-cal, Cakes
Yield: 12 Servings
COCOA CAKE
1 c Whole Wheat Flour
1 c Unbleached Flour
3/4 c Light Brown Sugar, packed
1/2 c Cocoa Powder
1 ts Baking Powder
1 ts Baking Soda
1 1/4 c Nonfat Vanilla Yogurt
1/2 c Canola Oil
1/2 c Fat Free Egg Substitute
1 ts Vanilla
RASPBERRY SAUCE
3 c Raspberries
1/3 c Raspberry Preserves
1 ts Lemon Juice
Low-Fat Whipped Topping
To make the cocoa cake: In a large bowl, thoroughly mix the whole wheat
flour, unbleached flour, brown sugar, cocoa, baking powder and baking
soda.
Place the yogurt, oil, egg and vanilla in another large bowl. Using an electric
mixer on low speed, beat for 30 seconds to combine.
Add the dry ingredients and beat on low speed until just combined.
Increase speed to high and beat for about 3 minutes.
Coat a 9" X 9" baking dish or a 9" springform pan with no-stick spray.
If you intend to unmold the cake, cut a piece of wax paper to fit the bottom
and spray the paper. Pour the batter into the pan. Bake at 350F degrees
for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.(If unmolding, let cool on the rack for 10 minutes.
Unmold onto a plate and peel off the paper; let cool completely.)
To make the raspberry sauce: Puree 1 cup of the raspberries. Set aside.
In a 2-quart saucepan over medium-low heat, melt the preserves. Stir in the
lemon juice and pureed raspberries. Heat for 1 minute. Add the remaining
2 cups of raspberries and stir well to coat them with glaze. Set aside to cool.
To serve, cut the cake into pieces and transfer to dessert plates. Spoon sauce
over the cake and add topping.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Guacamole
Categories: Appetizers
Yield: 2 Cups
3 lg Very Ripe Avocados
1 sm Onion, very finely diced
1 cn Diced Green Chiles
2 ts Lime Juice
1 tb Olive Oil
1/4 ts Paprika
1/2 ts Salt
1/4 ts Fresh Ground Black Pepper
1 lg Roma Tomato, finely diced
Peel avocados and put into a bowl. Use a fork and mash the avocado. Add
the onion, chiles, lemon juice, olive oil, paprika, salt, and pepper. mix
well. Add tomato and lightly mix. Chill for at least 2 hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oriental Rice
Categories: Side dishes
Yield: 4 Servings
1/2 c Sliced Fresh Mushrooms
1 tb Margarine
1 1/2 c Water
1 Chicken Bouillon Cube
1 1/2 c Fresh Vegetables
1 tb Soy Sauce
1 1/2 c Instant Rice
Saute mushrooms in margarine in medium saucepan until softened and lightly
browned. Add water and bouillon and bring to a boil. Lower heat and add
vegetables and soy sauce. Simmer on low 5 minutes. Stir in rice. Cover and
remove from heat. Let stand 7 minutes. Fluff with fork and mix well before
serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pasta Enchiladas
Categories: Main dish
Yield: 4 Servings
1 pk Manicotti
1 lb Lean Ground Beef
16 oz Can Refried Beans
1 ts Ground Cumin
16 oz Can Kernel Corn
8 oz Mild Taco Sauce
8 oz Can Tomato Sauce
6 oz Can Sliced Black Olives
Cook manicotti according to package directions. Drain and set aside.
In a large skillet brown ground beef. Drain beef and pour into a large
bowl. Stir in refried beans, cumin, and corn. Stuff manicotti with beef
mixture. Arrange manicotti in a 13X9X2 baking pan.
Combine taco sauce and tomato sauce. Pour over manicotti and sprinkle with
sliced olives. Cover pan tightly with aluminum foil and bake at 350F
degrees for 25 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Onions
Categories: Vegetables
Yield: 4 Servings
1/2 lb Lean Ground Beef
1 ds Allspice
1/4 c Fresh Chopped Parsley
1 Egg
4 lg Whole Onions
1 c Chicken Broth
1 tb Lemon Juice
Salt to taste
Pepper to taste
Flour to coat onions
2 tb Olive Oil
Boil whole onions with skins on for 20 minutes. Peel outer peeling off
carefully. Cut off the top of the onions and using a spoon carefully
remove the heart from each onion. Put ground beef into a bowl. Chop 2
tablespoons of the onion hearts and add to the beef along with the
allspice, parsley, egg, salt, and pepper. Mix well. Stuff beef mixture
into onions. Lightly roll each onion in flour. Place each onion, beef
side down, in a large skillet and saute in olive oil until lightly brown.
Turn over and add broth, lemon juice, and remaining onion heart pieces.
Cook until tender, 10 to 12 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Peanut Butter Bars
Categories: Desserts
Yield: 24 Bars
1 c Peanut Butter
6 tb Softened Margarine
1 1/4 c Sugar
3 Eggs
1 ts Vanilla
1 c Flour
1/4 ts Salt
12 oz Milk Chocolate Chips
Preheat oven to 350F degrees. In a large mixer bowl combine peanut butter
and margarine; beat until smooth. Add sugar, eggs, and vanilla; beat until
creamy. Blend in flour and salt. Stir in one cup chocolate chips. Spread
into a greased 13X9X2 baking pan. Bake 25-30 minutes.
Sprinkle with remaining chips. Let stand 5 minutes until morsels become
shiny and soft. Spread chocolate evenly over top. Cool completely and cut
into bars.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Suns Up Breakfast
Categories: Beverages
Yield: 1 Servings
2 oz Berry Yogurt
2 oz Plain Yogurt
4 Fresh Strawberries
1 sm Fresh Banana
2 ts Honey
4 oz Fresh Orange Juice
1/2 ts Ground Cinnamon
1 Fresh Strawberry
Place yogurts, 4 strawberries, banana, honey, orange juice, and cinnamon
in a food processor or blender and mix well. Pour into chilled glass.
Garnish with whole fresh strawberry and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Seafood Dip
Categories: Appetizers
Yield: 6 Cups
1 1/2 c Cream Cheese
1 1/2 c Grated Sharp Cheddar Cheese
1/2 c Chopped Green Onions
1 1/2 c Mayonnaise
1/2 c Chopped, Drained Spinach
1/4 c Chopped Parsley
1/2 ts Garlic Powder
1/2 ts Sugar
1 1/2 ts Tarragon
1/4 c Water
1/4 c Red Wine Vinegar
1/2 ts White Pepper
1 1/2 c Cooked, Diced Bay Shrimp
Combine cream cheese, cheddar cheese, green onions, mayonnaise, spinach,
parsley, garlic powder, sugar, tarragon, water, red wine vinegar, and
white pepper in a food processor or blender. Blend until smooth and well
mixed. Fold in shrimp and chill 30 minutes. Serve with fresh vegetables,
crackers, or chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pepper Beef
Categories: Main dish, Meats
Yield: 6 Servings
6 8 oz. Beef Fillets
1 tb Butter
1 tb Olive Oil
3 tb Freshly Ground Pepper
Salt to taste
6 tb Brandy
3/4 c Dry Red Wine
1 Shallot, chopped
1 1/2 c Beef Stock
1 tb Butter
Trim any excess fat from fillets. Heat butter and olive oil in a skillet.
Dip steaks in pepper and season with salt. Pan-fry in hot butter mixture
until cooked as desired, turning to evenly brown both sides. Add brandy
and flambe. Remove steaks from skillet to a serving platter and keep warm.
Add wine and shallot to skillet and saute 5 minutes. Add stock and butter
and cook about 2 minutes longer. Sauce should thicken slightly. Serve
sauce with steak.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spanish Rice 2
Categories: Side dishes
Yield: 6 Servings
1/2 c Onion
1/2 c Celery
1/4 c Butter
1/2 c Diced Ripe Tomato
1 Bay Leaf
1/2 ts Paprika
1 c Rice, uncooked
1/2 c Tomato Juice
2 c Water
Saute onions and celery in butter until tender. Add tomato, bay leaf,
paprika, and rice and saute 2 to 3 minutes. Do not brown rice. Add tomato
juice and water and bring to a boil. Reduce heat and cover pan. Simmer for
20 to 25 minutes, or until rice is tender and water has been absorbed.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Daredevil Sundae
Categories: Desserts
Yield: 4 Servings
8 2 1/2 inch brownie squares
1 pt Vanilla Ice Cream
3/4 c Hot Fudge Sauce
1 c Strawberry Sauce
1 c Fresh Whipped Cream
In a glass bowl or on a plate, place one brownie. Scoop one quarter of the
pint of ice cream onto the brownie. Top with another brownie square. Add
hot fudge sauce, strawberry sauce, and 1/4 of the whipped cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sunshine Soup
Categories: Soups, Low-cal
Yield: 6 Servings
3 Potatoes, peeled and diced
2 Carrots, peeled and diced
1/2 c Chopped Onion
1/2 c Chopped Celery
Boiling Water
4 md Ripe Tomatoes, peeled, cored
3 c Fresh Orange Juice
1/3 c Fresh Lemon Juice
1 tb Sugar
1/2 ts Salt
1/8 ts Fresh Ground Pepper
1 md Orange, thinly sliced
1 Lemon, thinly sliced
In a medium saucepan, cook the potatoes, carrots, onion, and celery in a
small amount of boiling water over medium heat until tender but crisp.
Place the tomatoes in a blender container; cover and blend at medium speed
until tomatoes are pureed. Strain to remove seeds.
In a large saucepan combine partially cooked vegetables, pureed tomatoes,
1 1/2 cups orange juice, lemon juice, sugar, salt, and pepper. Simmer,
uncovered, over low heat 30 minutes or until vegetables are tender but not
mushy. Add remaining orange juice and heat through. Garnish each serving
with orange and lemon slices.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Potato Pancakes 2
Categories: Vegetables
Yield: 12 Pancakes
3 c Drained Shredded Potatoes
1/4 c Grated Peeled Onion
3 tb Flour
1/2 ts Salt
1/4 ts Fresh Ground Pepper
2 Eggs, slightly beaten
3 tb Cooking Oil
In a large bowl, combine potatoes, onion, flour, salt, and pepper. Add
eggs, mixing well. In a large frypan, heat a small amount of oil of
moderate heat. Spoon 1/4 cup potato mixture into frypan for each pancake
and spread carefully to make a 3-inch cake. Cook until lightly browned on
both sides, turning once, for a total cooking time of 8 to 10 minutes. Add
oil to the frypan as needed. Prepare about 3 pancakes at a time. Keep
cooked pancakes warm in a preheated 200F degree oven.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Artichoke Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
2 lb Boned, Skinned Chicken Brsts
Flour
3 tb Butter or Margarine
10 Mushrooms, thinly sliced
15 oz Cn Artichoke Hearts, drained
1/2 c Chicken Broth
1/4 c Dry White Wine
1 1/2 tb Fresh lemon Juice
Salt to taste
Fresh Ground Pepper to taste
On a sheet of wax paper, dredge chicken breast in flour, shaking off
excess. Melt butter in a large skillet over moderate heat. Add chicken
pieces and saute all sides until golden brown and cooked through, about 20
minutes. Remove chicken, lightly cover, and set aside. Add mushrooms to
hot pan drippings and saute for 1 to 2 minutes. Do not overcook.
Add artichoke hearts, chicken broth, wine and lemon juice; continue to
cook, stirring frequently, until liquid is slightly reduced. Return chicken
to pan, spooning sauce over chicken. Season with salt and pepper to taste.
Reduce heat and simmer for 2 to 3 minutes.
To server, arrange chicken pieces on a serving platter or individual
plates. Spoon sauce over chicken. Pass any remaining sauce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Savory Carrots
Categories: Vegetables
Yield: 6 Servings
8 md Carrots, cut in 1" pieces
Boiling Salted Water
1 tb Butter or Margarine
2 ts Basil
Salt to taste
Fresh Ground Pepper to taste
In a medium saucepan, combine carrots and boiling water to cover. Cook,
covered, over moderate heat for 7 minutes after water returns to a boil.
Drain well. In a medium frypan, melt butter over low heat. Add carrots,
increase heat to moderate, and stir-fry carrots for 5 minutes or until
fork tender but not mushy. Add basil during the last minute of cooking,
mixing well. Season with salt and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Butter Brownies
Categories: Desserts
Yield: 24 Brownies
Brownies:
1 1/2 c Sifted Flour
2 ts Baking Powder
1/2 ts Salt
1/2 c Creamy Peanut Butter
1/2 c Butter or Margarine
1 1/2 c Light Brown Sugar, packed
1 ts Vanilla
2 Eggs, at room temperature
1 c Chopped Peanuts
Topping:
3/4 c Light Brown Sugar, packed
4 1/2 tb Butter or margarine
3 tb Honey
1 1/2 tb Milk
1/2 c Finely Chopped Peanuts
To prepare brownies, sift together the flour, baking powder, and salt.
In a medium bowl, cream peanut butter and butter thoroughly. Add brown
sugar and vanilla, beating until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add dry ingredients, stirring well
until blended. Fold in peanuts. Spread batter in an even layer in a
greased 13X9X2 baking pan. Bake in a preheated 350F degree oven for 20 to
25 minutes, or until done. Cool pan to lukewarm.
To prepare topping, combine sugar, butter, honey, and milk in a small
saucepan. Bring to a boil, reduce heat, and cook slowly for about 5
minutes, stirring constantly. Remove from heat and stir in peanuts. Spread
evenly over lukewarm brownies. Cool and cut into squares.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sweet And Sour Meatballs
Categories: Appetizers
Yield: 36 Meatballs
Meatballs:
1 lb Ground Pork
8 oz Water Chestnuts, minced
1/2 c Minced Green Onions
1 ts Minced Fresh Gingerroot
3/4 ts Salt
1 tb Soy Sauce
1 Egg, lightly beaten
1/2 c Packaged Bread Crumbs
Cornstarch
3 tb Vegetable Oil
Sweet And Sour Sauce:
1/2 c Cubed Green Pepper
1/2 c Cubed Red pepper
2 lg Carrots, thinly sliced
2 tb Vegetable Oil
20 oz Pineapple Chunks in Juice
1/4 c Vinegar
1 tb Soy Sauce
2 tb Sugar
1/2 c Beef Broth
2 ts Minced Fresh Gingerroot
2 tb Cornstarch
1/3 c Water
Make meatballs: combine pork, water chestnuts, green onions, ginger, salt,
1 tablespoon soy sauce, egg, and bread crumbs in a large bowl; mix well.
Shape into 36 meatballs. Roll in cornstarch to coat lightly, shaking off
excess.
Brown the meatballs in 3 tablespoons oil in a large skillet. Remove them
as they brown to a roasting pan; cover loosely with foil. Bake at 350F
degrees for 20 minutes, or until thoroughly cooked.
While the meatballs are cooking make the sauce: saute the green and red
peppers and carrots in 2 tablespoons oil in a large saucepan until tender,
3 minutes. Stir in pineapple with juice, vinegar, 1 tablespoon soy sauce,
sugar, beef broth, and 2 teaspoons ginger. Combine the 2 tablespoons
cornstarch with the 1/3 cup water in a cup; stir into saucepan. Cook,
stirring constantly, until mixture thickens and bubbles.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sunset Salad
Categories: Salads
Yield: 8 Servings
20 oz Crushed Pineapple in Juice
2 Envelopes Unflavored Gelatin
1/4 c Sugar
1/2 ts Salt
1/2 c Water
1 c Orange Juice
1/4 c Vinegar
1 1/2 c Shredded Carrots
1 c Dairy Sour Cream
1 ts Orange Rind
2 tb Honey
Drain pineapple, reserving both juice and pineapple.
Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice
from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until
gelatin is dissolved; stir in orange juice and vinegar; pour into a large
bowl. Refrigerate until mixture is as thick as unbeaten egg white, about 1
hour.
Stir carrots and reserved pineapple into thickened gelatin mixture. Pour
into a 6-cup mold or 8X8X2 inch pan. Refrigerate about 4 hours, or until
set.
While gelatin mixture is thickening, combine sour cream, orange rind,
and honey in a small bowl. Beat until smooth; chill.
Serve salad with sour cram dressing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Pound Cake
Categories: Desserts, Cakes
Yield: 12 Servings
2 1/2 c Sifted Cake Flour
1 ts Baking Powder
1/2 c Almond Paste
2/3 c Butter, softened
1 1/4 c Sugar
4 Eggs
1/2 c Milk
Grease a 10-inch Bundt or angel-cake tube pan. Dust lightly with flour;
tap out excess. Preheat oven to 325F degrees.
Sift flour and baking powder onto wax paper.
Crumble almond paste into butter in a large bowl. Beat with electric mixer
until creamy and smooth. Slowly add suagr, beating u ntil fluffy. Add
eggs, one at a time, beating well.
Add the flour mixute alternately with milk, beating after each addition,
until batter is smooth, using low speed on mixer. Pour into prepared pan.
Bake at 325F degrees for 45 minutes or until top springs back when lightly
pressed with fingertip. Cool in pan on a wire rack for 10 minutes; loosen
around edge with a knife; turn cake onto wire rack; cool completely.
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