---------- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Romaine Leaves
Categories: Appetizers, Greek
Yield: 6 Servings
2 c Water
1 c Long-Grain Rice
1/2 c Currants
1/3 c Toasted Pine Nuts
1/3 c Drained Capers
2 tb Lemon Juice
2 tb Extra Virgin Olive Oil
4 ts Dried Dillweed
1/4 ts Salt
1/4 ts Black Pepper
1 ts Ground Cumin
2 Heads Romaine Lettuce
Bring the water to a boil in a medium saucepan. Stir in the rice and
return to a boil. Reduce the heat to low, cover and cook for 20 minutes,
until all the water has been absorbed. Transfer the rice to a large mixing
bowl and add the currants, pine nuts, capers, lemon juice, olive oil,
dillweed, salt, pepper, and cumin. Cool the filling in the refrigerator
for 1 hour.
While the filling is cooling, bring a large pot of water to a boil. Fill a
large bowl with ice water. Remove 10-12 leaves from each head of romaine.
Use the larger leaves, not the smaller inner ones. Dip 2 leaves at a time
in the hot water for no more than 10 seconds and then immediately dip them
into the ice water to stop the cooking. Pat the leaves dry and then cut
the bottom one-third from each leaf. You should have leaves 4-5 inches
long.
Place 2 tablespoons of the chilled filling mixture down the middle of each
leaf. Fold the bottom of the leaf over the filling, then fold the sides in
toward the center. Roll away from you to form a tight bundle. Place,
seam-side down, on a plate, cover and refrigerate overnight to let the
flavors mingle. Server chilled or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Pear Salad
Categories: Salads, Fruits
Yield: 4 Servings
1 tb Butter, melted
1 tb Honey
1/8 ts Cinnamon
4 Firm Pears, cut in 1" pieces
2 tb Dry Sherry
2 tb White Wine Vinegar
1 tb Olive Oil
1/8 ts Black Pepper
4 oz Baby Salad Greens
1/3 c Chopped Walnuts, toasted
1/3 c Crumbled Gorgonzola Cheese
1/3 c Prosciutto, julienned
Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey,
and cinnamon. Add the pears and toss well. Spread the pear mixture on a
baking sheet and roast in the oven for 20 minutes, toss them once halfway
through.
In the same bowl, combine sherry, vinegar, oil, and black pepper. Add the
roasted pears and stir to coat completely with vinaigrette. Cover and
refrigerate. Remove from refrigerator 2-3 hours before serving.
To serve place a bed of salad green on each serving plate and top with
pears. Sprinkle with walnuts, Gorgonzola, and prosciutto, drizzle with any
remaining vinaigrette.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ginger Tuna
Categories: Main dish, Fish
Yield: 4 Servings
4 1" Thick Tuna Steaks
1/2 ts Salt
1/4 ts Black Pepper
3 tb Olive Oil
4 tb Butter
4 cl Garlic, chopped
1 tb Grated Fresh Gingerroot
1/8 ts Red Pepper Flakes
2 ts Grated Lemon Zest
3 tb Chopped Shallots
1/2 c White Wine
2 tb Chopped Italian Parsley
Sprinkle the tuna steaks with 1/4 teaspoon salt and the pepper. Heat the
olive oil in a large saute pan over medium-high heat until sizzling, about
2 minutes. Add the tuna steaks and cook for 2 minutes per side. The steaks
will be well-browned on the outside but still raw inside. Transfer to
a plate and cover with foil. Set aside.
Melt 1 tablespoon of the butter in the same pan set on high heat. Add the
garlic, ginger, red pepper flakes, lemon zest, and shallots. Cook for 1
minute. Stir in the wine, scraping up any brown bits from the bottom of
the pan. Add the parsley and remaining 1/4 teaspoon salt and cook until
reduced by half, about 2 minutes. Remove from the heat and stir in the
remaining butter until it's completely melted. Place the tuna on serving
plates and top with the sauce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Twice-Baked Spinach Potatoes
Categories: Vegetables
Yield: 8 Servings
4 Russet Potatoes
4 tb Butter, melted
6 tb Parmigiano Reggiano Cheese
2 cl Garlic, finely chopped
1/4 ts Salt
1/4 ts Black Pepper
1/2 c Chopped Fresh Spinach
1/4 c Chopped Roma Tomatoes
Preheat the oven to 400F degrees. Wash the potatoes and prick the skin on
both side with a fork. Place on a baking sheet and bake for 1 hour. Remove
from the oven and cook 10-15 minutes. When cool enough to handle, cut the
potatoes in half lengthwise. Scoop the pulp into a large mixing bowl,
being careful not to tear the skin. Leave a 1/4 inch thickness of pulp in
the skin.
Preheat the oven to 400F degrees. Add 3 tablespoons of the butter, 4
tablespoons of the cheese, the garlic, salt, and pepper to the potato pulp
and mix well. Gently fold in the spinach and tomato. Fill the potato
shells with the mixture, brush with the remaining butter, and sprinkle
with the remaining cheese. Place on a baking sheet and bake for 30
minutes, until the tops are browned.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Apricot Peach Cream
Categories: Desserts
Yield: 8 Servings
48 oz Peaches In Light Syrup
1/2 c Water
1 c Dried Apricots
1 ts Vanilla
1 tb Honey
1 tb Lemon Juice
1 Egg
Drain the peach syrup into a small saucepan. reserve the peaches
separately and set aside. Add the water and the apricots to the peach
syrup and simmer on low heat for 1 hour to soften the apricots. Drain and
discard the liquid. Transfer the apricots to a food processor or blender
with the remaining ingredients. Process until completely smooth. Pour into
a large saucepan over medium heat and cook for 7 minutes, stirring. Don't
let mixture come to a boil. It only needs to get hot enough to thicken
slightly and cook the egg.
Pour into 8 small dessert cups or bowls and refrigerate for at least 2
hours or overnight. Serve chilled.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Buffalo Chicken Wings
Categories: Appetizers
Yield: 24 Appetizers
12 Chicken Wings
2 tb Margarine or Butter
1/4 c All-Purpose Flour
1 tb Margarine or Butter, melted
1 tb White Vinegar
3 ts Tabasco Sauce
1/4 ts Salt
Celery Sticks
Carrot Sticks
Zucchini Sticks
Blue Cheese Dressing
Heat oven to 425F degrees.
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off
excess skin; discard.
Melt 2 tablespoons butter in a rectangular pan, 13X9X2 inches, in oven.
Coat chicken with flour; shake off excess flour. Place chicken in pan.
Bake uncovered 20 minutes; turn chicken over. Bake uncovered 20 to 25
minutes longer or until light golden brown and juice of chicken is no
longer pink when center of thickest pieces are cut; drain on paper towels.
Mix 1 tablespoon margarine, vinegar, Tabasco sauce, and salt in a large
bowl until well blended. Add chicken; toss until evenly coated with pepper
sauce mixture. Serve the vegetable sticks and Blue Cheese Dressing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Carrot Raisin Salad
Categories: Salads
Yield: 5 Servings
3 lg Carrots, shredded
1 md Stalk Celery, sliced
1/2 c Raisins
1/2 c Mayonnaise
1 ts Lemon Juice
Salad Greens
Mix carrots, celery, raisins, mayonnaise, and lemon juice. Serve on salad
greens. Cover and refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Beef Curry
Categories: Main dish, Meats
Yield: 4 Servings
3 tb Vegetable Oil
1 1/2 lb Thinly Sliced Flank Steak
1 c Chopped Onion
1 cl Minced Garlic
1 lb Sliced Mushrooms
2 tb Curry Powder
2 ts Sugar
2 c Beef Broth
2 c Hot Cooked Rice
Toppings (your choice):
Chopped Green Onions
Chopped Tomatoes
Chopped Green Peppers
Sliced Bananas
Pineapple Chunks
Orange Sections
Raisins
Shredded Coconut
Sunflower Seeds
Peanuts
Heat oil over medium-high heat. Add beef and cook, stirring frequently
until brown. Add onion, garlic, and mushrooms. Continue stirring until
vegetables are soft. Add curry powder, sugar, and broth. Cover and reduce
heat. Simmer for 2 hours. When meat is very tender, serve over hot rice.
Pass the toppings for each to choose according to their own tastes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Quick Gingerbread
Categories: Desserts
Yield: 6 Servings
6 tb Unsalted Butter, melted
1/2 c Packed Light Brown Sugar
1/2 c Molasses
1 lg Egg
2 c Flour
1 ts Baking Powder
1 ts Baking Soda
2 ts Ground Ginger
1 ts Ground Cinnamon
1/4 ts Salt
1/2 c Milk
Whipped Cream or Ice Cream
Preheat oven to 350F degrees. Grease an 8-inch-square baking pan and set it
aside.
Beat the melted butter, sugar, and molasses with an electric mixer for
about 1 minute. Beat in the egg until smooth. Whisk the flour, baking
powder, baking soda, spices, and salt together in a medium bowl. Slowly
add the dry ingredients to the batter alternately with some of the milk.
Continue mixing just until all of the dry ingredients and milk have been
incorporated. Pour the batter into the prepared pan.
Bake the gingerbread until a toothpick inserted in the center of the cake
comes out basically clean (a few crumbs are fine), about 30 minutes. Cool
briefly on a rack. Serve warm with whipped cream or ice cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Whirlwind Soup
Categories: Soups
Yield: 6 Servings
1/2 tb Butter
3 Leeks, diced
1 1/2 lb Coarsely Diced Zucchini
4 c Chicken Stock
1 bn Watercress
3/4 c Sour Cream
Salt to taste
Pepper to taste
Heat butter in a 5-quart saucepan. Add leeks and cook until soft. Add
zucchini and saute for 4 to 5 minutes. Add stock, bring to a boil and
simmer uncovered until zucchini is tender, then add watercress and simmer
for 5 minutes. Put in blender and blend until smooth. Season with salt and
pepper to taste. Return to saucepan to reheat and add half the sour cream.
Garnish with dollop of remaining sour cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ritzy Beef Salad
Categories: Salads
Yield: 8 Servings
6 c Cooked Beef, thinly sliced
1 1/2 c Onions, finely chopped
3/4 c Sour Pickles, chopped
1 1/2 tb Chives, chopped
3 tb Dijon Mustard
1/3 c White Wine Vinegar
2 tb White Wine Vinegar
2 1/4 c Olive Oil
Salt to taste
Pepper to taste
Lettuce Leaves
Tomato Slices
Toss together lightly in a bowl the beef, onions, pickles, and chives. In
a small mixing bowl combine mustard, vinegar, oil, and salt and pepper.
Mix well, then toss with beef mixture. Refrigerate until ready to serve.
Serve on bed of lettuce with tomato slices.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Perky Garlic Scallops
Categories: Main dish
Yield: 6 Servings
1 1/2 lb Fresh Scallops
Juice of 1 Lemon
4 tb Butter or Margarine
3 cl Garlic, minced
1 md Onion, chopped
Juice of 2 Lemons
2 tb Parsley, chopped
1/2 ts Salt
1 Tomato, peeled and chopped
3 c Hot Cooked Rice
Wash and pat dry scallops. pour juice of 1 lemon over scallops and set
aside.
In a large skillet, melt butter and saute garlic for 3 minutes; add onions
and saute until soft. Add scallops, juice of 2 lemons, parsley, and salt
to skillet and saute, turning scallops to cook on all sides. Add tomatoes
and cook just until scallops are done. Serve on a bed of hot steamed rice.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Beary Tales Biscuits
Categories: Breads
Yield: 12 Biscuits
2 c Flour
2 ts Cream Of Tartar
1 ts Baking Soda
1/2 ts Salt
1/4 c Butter or Margarine
1/2 c Milk
1/2 c Currants
Sift flour, cream of tartar, baking soda, and salt together. Cut in butter
until consistency of coarse meal. Stir in milk to make a soft dough. Add
currants and mix well. Divide dough in half and pat out each half on a
floured board to 3/4-inch which. Cut with a 2-inch floured cookie cutter.
Bake on a greased baking sheet in a preheated 450F degree oven for 7 to 10
minutes or until golden brown.
Serve hot with butter and assorted preserves or jellies.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Corkscrew Parfait
Categories: Desserts
Yield: 10 Servings
1 1/2 c Mashed Bananas
1/2 c Orange Juice
1/3 c Lime Juice
1 1/2 c Crushed Pineapple, drained
3/4 c Sugar
1 c Whipping Cream
In a bowl mash bananas and combine with orange and lime juices. In a
blender, chop pineapple into another bowl with sugar, mixing until sugar
is dissolved. Combine banana mixture with pineapple mixture and freeze for
4 hours or until mushy but not hard.
Whip cream until it forms stiff peaks. Fold whipped cream into fruit
mixture and spoon into wine glasses and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Artichoke Dip
Categories: Appetizers
Yield: 2 Cups
6 oz Marinated Artichoke, drained
1/4 c Fresh Parley Leaves
1 cl Garlic, peeled
2 tb Lemon Juice
1 1/2 c Sour Cream
Salt to taste
Cayenne Pepper to taste
Put the artichokes, parsley, garlic, and lemon juice in a food processor
or blender. Process, scraping down the sides as needed, until the
ingredients are finely chopped. Add the sour cream and process until
smooth.
Scrape the dip into a serving bowl and stir in salt and cayenne pepper.
Cover and refrigerate at least 1 hour to overnight to allow flavors to
blend. Serve with crackers or raw vegetables.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon-Ginger Iced Tea
Categories: Beverages
Yield: 6 Servings
4 c Water
2 lg Lemons
2 Inches Fresh Gingerroot
1/4 c Sugar
Ice Cubes
Bring the water to a boil in a medium saucepan. While you are waiting for
the water to boil, halve one of the lemons and squeeze its juice into the
pan (it's ok if the seeds end up in the water). Add the squeezed lemon
halves to the pan.
Grate the ginger without peeling it. Add the ginger to the water and
simmer for 15 minutes. Strain the tea through a mesh strainer or colander
lined with paper towels. Stir in the sugar until dissolved.
Refrigerate the tea until well chilled. Thinly slice the second lemon.
Serve the tea over ice in tall glasses garnished with lemon slices.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Garlic Pasta
Categories: Main dish, Pasta
Yield: 4 Servings
1 lb Linguine Noodles
1/3 c Olive Oil
10 cl Garlic, minced
3 tb Minced Fresh Parsley Leaves
1 ts Salt
Ground Black Pepper
Bring water to a boil for cooking the pasta. Add pasta and stir
occasionally.
Heat the oil in a skillet. Add the garlic and saute over medium-low heat
until richly colored but not burned, about 5 minutes. Stir in the parley,
salt, and pepper to taste. Cook for another 30 seconds. Take the pan off
the heat. Drain the pasta and toss with the garlic sauce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spiced Carrots
Categories: Vegetables
Yield: 6 Servings
1 1/2 lb Carrots, peeled
1/4 c Olive Oil
4 ts Lemon Juice
1/2 ts Ground Cumin
1/2 ts Ground Cinnamon
1 ts Salt
3 tb Minced Fresh Parsley Leaves
Bring several quarts of water to a boil in a large pot. Add the whole
carrots and simmer until they are tender but not soft, about 12 minutes.
Drain the carrots and cool slightly.
While the carrots are cooling, whisk the oil, lime juice, spices, and salt
together in a medium bowl. Cut the carrots into 1/4-inch pieces and add
them to the bowl with the dressing. Stir in the parsley.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fruit Salad
Categories: Salads, Desserts
Yield: 8 Servings
3/4 c Champagne
1/2 c Sugar
3/4 c Orange Juice
3 c Honeydew Melon, 1/2" chunks
3 c Cantaloupe, 1/2' chunks
2 c Red Seedless Grapes
2 c Sliced Strawberries
Bring the champagne and sugar to a boil in a small saucepan. Simmer,
stirring frequently, just until the sugar has been dissolved. Remove the
pan from the heat and stir in the orange juice. Chill the mixture in the
refrigerator while preparing the fruit.
Place all the fruit into a large serving bowl as you prepare it. Add the
chilled champagne syrup. Mix gently, and spoon fruit salad into bowls.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Quesadillas
Categories: Appetizers
Yield: 6 Servings
2 c Shredded Colby & Jack Cheese
6 8" Flour Tortillas
3 tb Diced Green Chili Peppers
3 tb Chopped Green Onions
3 sl Bacon, Cooked & Crumbled
Salsa
Sprinkle 1/3 cup cheese over half of each tortilla. Top with chili
peppers, green onions, and bacon. Fold tortillas in half, pressing gently.
In a 10-inch skillet cook quesadillas, 2 at a time, over medium heat for 2
to 3 minutes or till lightly browned, turning once. Remove quesadillas
from skillet; place on a baking sheet. Keep warm in a 300 degree oven.
Repeat with remaining quesadillas. To serve, cut quesadillas into wedges.
Serve with salsa.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Pepper And Broccoli
Categories: Salads, Vegetables
Yield: 8 Servings
2 lb Broccoli
1/3 c White Vinegar
1/3 c Olive Oil
2 tb Sugar
1/2 ts Dried Tarragon, crushed
1/2 ts Dried Thyme, crushed
1/2 ts Dry Mustard
1/2 ts Salt
7 oz Jar Roasted Red Peppers
Lettuce Leaves
Wash broccoli; trim off tough ends. Cut broccoli into spears. Cook
broccoli, covered, in a small amount of boiling salted water about 8
minutes or until crisp-tender; drain. Cover; chill 4 to 24 hours.
Combine vinegar, oil, sugar, tarragon, thyme, mustard, and salt. Cut
peppers into bite-size pieces and stir into vinegar mixture. Cover; chill
4 to 24 hours. Arrange broccoli on a platter lined with lettuce. Spoon
pepper mixture on top.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mushroom Baked Fish
Categories: Main dish, Fish
Yield: 4 Servings
1 lb Fish Fillets
2 tb Margarine or Butter
1 c Sliced Fresh Mushrooms
1/2 c Sliced Green Onions
1/4 ts Dried Tarragon, crushed
Paprika
Thaw fish if frozen. Rinse fish and pat dry with paper towels. Cut into 4
serving-size pieces, if necessary. Arrange fish in a 2-quart rectangular
baking dish baking dish, turning under thin edges. Sprinkle with salt.
In a small saucepan melt margarine; add mushrooms, onions, and tarragon.
Cook over medium heat till tender. Spoon mushrooms mixture fish; sprinkle
with paprika. Bake, covered, at 450F degrees for 12 to 18 minutes or until
fish flakes easily with a fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Easy Roasted Potatoes
Categories: Vegetables
Yield: 4 Servings
12 Tiny New Potatoes, quartered
2 tb Olive Oil
1/2 ts Onion Powder
1/4 ts Garlic Salt
1/4 ts Pepper
1/8 ts Paprika
Place potatoes in a greased 9x9x2 inch baking pan. Combine oil and
seasoning. Drizzle over potatoes, tossing to coat. Bake, covered, at 325F
degrees 45 minutes. Stir potatoes. Bake uncovered 10 to 20 minutes more
until potatoes are tender and edges are brown.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peach-Berry Betty
Categories: Desserts
Yield: 6 Servings
12 oz Frozen Red Raspberries
2 c Sliced, Peeled Peaches
1/2 c Sugar
1 tb All-Purpose flour
1/8 ts Ground Ginger
5 c Soft Bread Cubes
3 tb Butter or Margarine, melted
Whipped Cream
Thaw raspberries. Do not drain. For filling, in a large mixing bowl
combine sugar, flour, and ginger. Add berries, peaches, and their juices;
toss to coat. Add 2 cups of the bread cubes; toss gently until combined.
Transfer to an ungreased 2-quart square baking dish.
For topping, place remaining bread cubes in a medium mixing bowl. Drizzle
with melted butter ort margarine; toss to coat. Sprinkle topping over
fruit filling. Bake at 375F degrees about 30 minutes until fruit is
tender and topping is golden. Serve warm with whipped cream.
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