---------- Recipe via Meal-Master (tm) v8.05
Title: Dried Tomato Torta
Categories: Appetizers
Yield: 12 Servings
8 oz Cream Cheese, room temp.
1 c Unsalted Butter, room temp.
1 c Grated Parmesan
1/2 c Dried Tomatoes packed in
-oil, drained (reserve oil)
2 c Lightly Packed Basil Leaves
Toasted Baguette Slices
In a large bowl, beat cream cheese, butter, and Parmesan cheese with an
electric mixer until smoothly blended; set aside.
Cut 4 of the tomatoes into thin strips; cover and refrigerate. In a
blender or food processor, whirl remaining tomatoes, 2 tablespoons of the
reserved oil from the tomatoes, and 1/2 cup of the cheese mixture until
pureed. Add puree to remaining cheese mixture and beat until creamy. Cover
and refrigerate until firm enough to shape (about 20 minutes); then mound
on a platter. If made ahead, cover and refrigerate for up to 3 days.
To server, arrange basil leaves and reserved tomato strips around torta.
Spread torta on bread; for extra flavor, top cheese with basil leaf and a
tomato strip.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Artichoke Pasta Salad
Categories: Salads
Yield: 6 Servings
1 c Dry Salad Macaroni
6 oz Marinated Artichoke Hearts
1/4 lb Small Mushrooms
1 c Cherry Tomatoes, halved
1 c Medium Pitted Ripe Olives
1 tb Chopped Parsley
1/2 ts Dry Basil
Salt
Pepper
In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted
water until tender to bite (about 7 minutes). Drain macaroni well, rinse
with cold water, and drain again. Transfer to a large bowl.
Drain liquid from artichokes over the macaroni. Cut artichokes into halves
or thirds. Add artichokes, mushrooms, cherry tomatoes, olives, parsley,
and basil to macaroni. Toss gently. Season to taste with salt and pepper.
Cover and refrigerate for at least 4 hours or until next day before
serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Chicken Paprika
Categories: Main dish, Poultry
Yield: 4 Servings
1 Chicken, cut up
1 ts Paprika
3/4 ts Salt
1/2 ts Sugar
1/8 ts Pepper
Rinse chicken and pat dry. Then arrange pieces, skin side down and
slightly apart, in a lightly greased shallow baking dish. In a small dish,
mix paprika, salt, sugar, and pepper; sprinkle over chicken.
Bake at 400F degrees for 35 minutes. Turn pieces over and continue to bake
until meat near thighbone is no longer pink; cut to test (10 to 15 more
minutes).
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---------- Recipe via Meal-Master (tm) v8.05
Title: Curried New Potatoes
Categories: Vegetables
Yield: 8 Servings
3 lb Small Potatoes, scrubbed
1/2 c Butter or Margarine
2 ts Curry Powder
2 ts Mustard Seeds
2 c Sliced Green Onions
Salt
Cook potatoes in boiling water until tender throughout when pierced (about
20 minutes). Drain and let cool briefly; then coarsely chop.
Melt 1/2 cup of the butter in a wide frying pan over high heat. Add
potatoes and cook, stirring often, for about 5 minutes; add more butter if
needed to prevent sticking. Sprinkle curry powder and mustard seeds over
potatoes and stir until blended. Continue to cook, stirring often, until
potatoes are lightly browned. Stir in onions and cook, stirring, until
onions are warm. Season to taste with salt.
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---------- Recipe via Meal-Master (tm) v8.05
Title: White Chocolate Cookies
Categories: Desserts, Cookies
Yield: 60 Cookies
1 c Butter, at room temp.
1 1/2 c Sugar
2 ts Baking Soda
1 Egg
1 c All-Purpose Flour
2 c Quick-Cooking Rolled Oats
6 oz White Chocolate, chopped
In a large bowl, beat butter, sugar, and baking soda with an electric
mixer until creamy. Beat in egg. Gradually add flour and oats; beat until
blended. Stir in chocolate.
Roll dough into 3/4-inch balls and place 2 inches apart on ungreased
baking sheets. Bake at 350F degrees until light golden (10 to 12 minutes0.
Let cookies cool briefly on baking sheets; then transfer to racks to cool
completely. Store airtight.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Louisiana Shrimp 1
Categories: Appetizers, Low-fat
Yield: 12 Servings
3 lb Medium Shrimp
2 tb Unsalted Butter
2 cl Garlic, finely chopped
12 oz Beer
1/2 ts Salt
1/2 ts Thyme
1/4 ts Ground Red Pepper
1/4 ts Black Pepper
1/4 ts Oregano
1/4 ts Crushed Red Pepper Flakes
Cut through shell of each shrimp along back to tail; remove vein, leaving
shell on.
Melt butter in a large saucepan over medium heat. Add garlic; cook 1
minute. Add beer, salt, thyme, ground red pepper, black pepper, oregano,
and red pepper flakes. Bring to a boil. Lower heat; cover and simmer 10
minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are
tender. Do not drain. Serve hot or chilled with broth.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Rice Salad
Categories: Salads
Yield: 6 Servings
1 c Uncooked Brown Rice
2 c Broccoli Flowerets
1/4 c Olive Oil
1/2 ts Lemon Zest
2 tb Fresh Lemon Juice
1 tb Soy Sauce
1 ts Grated, Pared Fresh Ginger
1 cl Garlic, crushed
1 c Shredded Cooked Chicken
1 c Chopped Dry-Roasted Peanuts
1/4 c Sliced Green Onions
Cook brown rice without salt, following package directions. Cool.
Cook broccoli in vegetable steamer over simmering water in covered
saucepan until tender-crisp, about 5 minutes. Drain; rinse well with cold
water to stop cooking; drain well.
Whisk together oil, lemon zest, lemon juice, soy sauce, ginger, and garlic
in a large bowl. Add rice, broccoli, chicken, and peanuts; toss gently to
blend. Sprinkle with green onion. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Marinated London Broil
Categories: Main dish, Meats
Yield: 6 Servings
3 tb Soy Sauce
2 tb Dark Brown Sugar
2 tb Dijon Mustard
2 tb Sesame Oil
1 sm Onion, chopped
1 ts Chopped, Pared Fresh Ginger
2 cl Garlic, chopped
1/4 ts Pepper
2 lb London Broil Round Steak
Combine soy sauce, sugar, mustard, sesame oil, onion, ginger, garlic, and
pepper in blender. Whirl until combined.
Arrange steak in shallow baking dish. Cover with marinade. Refrigerate,
covered, for at least 3 hours or overnight.
Broil steak in preheated broiler about 4 inches from heat for 6 to 7
minutes on each side for rare. Let meat stand 5 minutes before slicing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Celery Root
Categories: Vegetables
Yield: 4 Servings
1 Celery Root
1 1/2 tb Unsalted Butter
2 tb Water
1/4 ts Salt
1/8 ts Sugar
Preheat oven to 400F degrees. Wash celery root. Wrap in aluminum foil.
Place on a baking sheet.
Bake fir 1 hour and 20 minutes or until tender. Cool the celery root to
room temperature.
When cool enough to handle, pare celery root with a small paring knife.
Halve and cut into 1-inch chunks.
Heat butter, water, salt, and sugar in a medium skillet over moderate
heat. Add celery root; cook until heated through and liquid has
evaporated, about 4 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caramel Pecan Wafers
Categories: Desserts, Cookies
Yield: 60 Cookies
1 c Unsalted Butter, room temp.
3/4 c Packed Dark Brown Sugar
1 Egg Yolk
2 ts Vanilla
1 1/3 c All-Purpose Flour
1/4 ts Salt
1/4 c Chopped, Toasted Pecans
1/4 c Sugar
Preheat oven to 375F degrees. Grease large baking sheets.
Beat butter in a large bowl until creamy. Gradually beat in brown sugar
until light and fluffy. Beat in egg yolk and vanilla. Stir in flour, salt,
and pecans.
Drop dough by teaspoonfuls, 3 inches apart, on prepared baking sheets. Dip
bottom of a drinking glass in granulated sugar; press down dough into
1/4-inch thick circles, 1 1/2-inches in diameter.
Bake for 8 to 10 minutes or until edges are brown. Cool 1 minute before
carefully removing from baking sheets to wire racks. Cool completely.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fruit Salsa
Categories: Appetizers
Yield: 3 Cups
1 c Finely Chopped Strawberries
1 md Orange, peeled and chopped
2 lg Kiwifruit, peeled & chopped
8 oz Can Crushed Pineapple, drain
1/4 c Thinly Sliced Green Onions
1/4 c Finely Chopped Green Pepper
1 tb Lime Juice
1 Fresh Jalapeno, chopped
In a mixing bowl stir together the strawberries, orange, kiwifruit,
pineapple, green onions, green pepper, lime juice, and jalapeño.
Cover and chill for 6 to 24 hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach Toss
Categories: Salads
Yield: 4 Servings
1/4 ts Finely Shredded Orange Peel
1/3 c Orange Juice
1 tb Powdered Fruit Pectin
1 tb Honey
1/4 ts Poppy Seed
5 c Torn Spinach
3/4 c Sliced Strawberries
1/2 c Sliced Fresh Mushrooms
In a small mixing bowl stir together orange peel, orange juice, pectin,
honey, and poppy seed. Cover and chill for 2 hours.
Meanwhile, place spinach in a large salad bowl. Add the strawberries,
mushrooms, and dressing. Toss lightly to coat.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oven Barbecued Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
2 1/2 lb Meaty Chicken Pieces
1/2 c Chopped Onion
1 cl Garlic, minced
1 tb Cooking Oil
3/4 c Chili Sauce
2 tb Honey
2 tb Soy Sauce
1 tb Prepared Mustard
1/2 ts Prepared Horseradish
1/4 ts Crushed Red Pepper
Skin chicken. Rinse chicken; pat dry.Arrange chicken pieces, meaty sides
down, in a 15X10X1 baking pan. Bake at 375F degrees for 25 minutes. Drain
off fat.
Meanwhile, for sauce, in a saucepan cook onion and garlic in hot oil until
tender but not brown. Stir in chili sauce, honey, soy sauce, mustard,
horseradish, and red pepper; heat through.
Turn chicken over. Brush about half the sauce over the chicken. Bake for
20 to 3 minutes more until chicken is tender and no longer pink. Reheat
remaining sauce and pass with chicken.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Crumb-Topped Tomatoes
Categories: Vegetables
Yield: 4 Servings
2 lg Tomatoes
2 tb Fine Dry Bread Crumbs
2 tb Grated Parmesan Cheese
1 tb Butter or Margarine, melted
1/2 ts Dried Basil
1/8 ts Pepper
1 ds Garlic Salt
Remove stems and cores from tomatoes; halve tomatoes crosswise. place
tomatoes, cut sides up, in a 2-quart square baking dish. Combine bread
crumbs, cheese, margarine, basil, pepper, and garlic salt. Sprinkle atop
tomatoes. Bake at 375F degrees for 15 to 20 minutes until heated.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peach-Berry Betty
Categories: Desserts
Yield: 6 Servings
3 c Fresh Red Raspberries
2 c Sliced, Peeled Peaches
1/2 c Sugar
1 tb All-Purpose Flour
1/8 ts Ground Ginger
5 c Soft Whole Wheat Bread Cubes
3 tb Butter or Margarine
In a large mixing bowl combine sugar, flour, and ginger. Add berries and
peaches and toss to coat. Add 2 cups of the bread cubes; toss gently until
combined. Transfer to an ungreased 2-quart baking dish.
Place remaining bread cubes in a medium mixing bowl. Drizzle with melted
butter; toss to coat. Sprinkle bread cubes over filling in pan. Bake at
375F degrees for 30 minutes until fruit is tender and topping is golden.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Grilled Portabella Mushrooms
Categories: Appetizers, Side dish, Vegetarian
Yield: 6 servings
6 ea Whole portabella mushrooms
-- cleaned, stems removed
VINAIGRETTE:
1/4 c Vinegar
3/4 c Olive oil
1 ts Sugar
1 ts Salt
1/4 ts Freshly ground black pepper
1 tb Balsamic vinegar
2 ts Lemon juice
Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded jar.
Shake well just before using.
Lay clean mushrooms in a shallow baking dish and pour 1/2 cup of
vinaigrette over it.
Cover and marinate for up to 24 hours, turning the mushrooms once. When
ready to cook, drain dressing; reserve for another purpose.
TO GRILL: Place on grill over warm coals for 5 to 10 minutes, turning once.
TO BROIL: Place on a baking sheet and set under broiler for 5 to 8 minutes.
TO BAKE: Place baking dish in preheated 425 F degree oven for about 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Tortellini Garden Salad
Categories: Salads, Pasta, Vegetables
Yield: 10 servings
1 tb Lemon juice
1 lb Spinach tortellini
1 lb Egg tortellini
1 lb Broccoli flowerets
1 lb Carrots
3 Leeks
1 lg Sweet red pepper
1 lg Sweet yellow pepper
1/2 c Fresh basil; chopped
1 Egg yolk
1 tb Dijon mustard
1 tb Balsamic vinegar
1 c Vegetable oil
1/2 c Olive oil
1 tb Dried thyme
1 Orange zest; finely grated
1 ds -Salt to taste
1 ds Black pepper to taste
Peel and cut the carrots diagonally into 1/4-inch slices. Rinse, dry and cut the white
part of the leek and 2 inches of the green into thin julienne. Core, seed and cut
into julienne strips the red and yellow peppers.
Cook the tortellini in boiling salted water according to package instructions. Drain
thoroughly and place in a large mixing bowl. Cook the broccoli florets, stems and carrots
separately in boiling salted water just until tender. Drain and combine with the tortellini.
Blanch the julienned leeks 1 minutes in boiling water; drain. Add the leeks, red and
yellow peppers, and fresh basil to the salad and toss to combine.
Process the egg yolk, lemon juice, mustard and vinegar in a food processor for 30 seconds.
With the machine running, pour the oils in a thin steady stream through the feed tube to make a
light mayonnaise. Add the thyme, orange zest and salt and pepper to taste. Process to combine.
Pour the dressing over the salad and toss to coat thoroughly. Serve at room temperature or
slightly chilled.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Barbecued Shrimp & Chicken
Categories: Poultry, Main dish, Seafood
Yield: 2 servings
1 ts Minced garlic
1/2 ts Onion powder
1/2 ts Ground cumin
1/4 c Melted butter
1/2 lb Medium shrimp
1 lb Boneless chicken breast
Peel shrimp and cut chicken into 1 inch cubes. Combine garlic, onion powder,
cumin and melted butter.
Marinate shrimp and chicken while preparing the grill.
String shrimp and chicken onto separate skewers. Cook about 5 inches above
hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or
twice while cooking and baste often with remaining marinade.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic-Roasted Potatoes
Categories: Side dishes, Vegetables
Yield: 5 servings
2 lb Thin-Skinned Potatoes;
-scrubbed and cut into 3/4"
-dice
6 lg Cloves Garlic; peeled and
-quartered lengthwise
1/3 c Extra-Virgin Olive Oil
3 tb Wine Vinegar
Salt
Pepper
4 c Watercress Sprigs; rinsed
-and crisped
2 tb Chives; chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450F degrees until
well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every
10-15 minutes. Pour vinegar into pan, scraping with spatula to release
browned bits and to mix with potatoes. Add salt and pepper to taste. Pour
potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes.
Tuck remaining watercress around potatoes and sprinkle with chives.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Northwest Cheesecake
Categories: Desserts, Cakes
Yield: 10 servings
1 c Graham Cracker Crumbs
3 tb Margarine, Melted
1 c Sugar
4 ea Large Eggs
1 tb Vanilla
3 tb Sugar
32 oz Cream Cheese, Softened
3 tb Unbleached All-purpose Flour
1 c Sour Cream
21 oz (1 can) Cherry Pie Filling
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake
at 325F degrees for 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend in
sour cream and vanilla; pour over crust. Bake at 450F degrees for 10 minutes.
Reduce temperature to 250F degrees; continue baking for 1 hour. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before
serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic Shrimp Appetizer
Categories: Appetizers, Seafood
Yield: 6 servings
2 lb Extra-large shrimp
1 ts Salt
1/2 ts Pepper
4 tb Lemon juice
3 Cloves fresh garlic, crushed
4 tb Mayonnaise
1 1/2 c Fine dry bread crumbs
1 ts Crushed basil leaves
2 ts Chopped parsley
1/2 ts Dill weed
1/2 c Melted butter
4 tb Olive oil
Shell and devein shrimp. Mix salt, pepper, lemon juice, garlic and mayonnaise. Stir
in shrimp and refrigerate for 1 to 2 hours. Mix bread crumbs, basil, parsley and dill. Coat
each shrimp with crumbs and place in single layer in shallow baking dish. Stir melted
butter and olive oil into remaining marinade. Pour over shrimp. Bake at 400 degrees for
15 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Couscous Salad
Categories: Salads
Yield: 6 servings
2 c Cooked couscous
6 Green onions, chopped
2 md Tomatoes, seeded and cut
-into small pieces
1 c Cucumber, chopped
2 c Cooked garbanzo beans
1 c Parsley, chopped
DRESSING
3/4 c Olive oil
1/2 c Fresh lemon juice
2 cl Minced garlic
1 ts Dijon mustard
1 ts Ground coriander
1 ts Salt
Fresh ground black pepper
Mix all salad ingredients together in a bowl. Mix salad dressing ingredients, stir well, and toss
well with the salad.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Shrimp With Fettuccine
Categories: Pasta, Seafood
Yield: 4 servings
2 oz Butter
24 md Shrimp, peeled, deveined
2 ea Garlic, cloves
4 ts Parsley, minced
4 md Onions, white, sliced
4 ea Mushrooms, fresh, sliced
4 tb Tomatoes, peeled, seeded,
-- chopped, fresh
4 oz Scallions, coarsely
-- chopped
2 oz Stock, shrimp
2 c Cooked fettuccine
1/4 c White Wine
2 oz Butter
Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood
seasoning in a large saucepan. Stir the mixture gently for 30 seconds.
Add the shrimp stock and cook until onions are transparent.
Add the cooked fettuccine and white wine and simmer until the sauce is almost absorbed
and the shrimp are pink.
Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy.
Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cauliflower Casserole
Categories: Vegetables, Casseroles
Yield: 6 servings
1 ea Cauliflower medium, broken up
4 ea Potatoes, large, peeled and
1 tb Butter or margarine
3 ea Eggs
3/4 c Cheese gruyere or other hard
1 tb To taste
1 ts To taste;also cayenne pepper
Cook the cauliflower in boiling salted water for 15 minutes or until tender. Meanwhile, cook the
potatoes in boiling water for 15 minutes or longer until tender. Drain the potatoes and
cauliflower and place in mixing bowl. Add the butter, salt and pepper. Mash together to make
a puree. Beat the eggs into the puree, one at a time, then stir in the cheese reserving 2
tablespoons of the cheese. Spoon into a greased dish, and bake one hour with foil on it
at 375F degrees. Before serving, sprinkle the cheese on top and put under the broiler until
melted.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Fried Ice Cream 2
Categories: Mexican, Desserts, Ethnic
Yield: 4 servings
1 1/2 c Unbleached All-Purpose Flour
1 tb Sugar
1 ts Salt
1 tb Vegetable Oil
2 lg Egg Yolks; Lightly Beaten
3/4 c Flat Beer
8 Balls Ice Cream; Any Flavor,
-About 1 Quart
2 c Cornflakes; Slightly Crushed
1 qt Peanut Oil
2 lg Egg Whites
The day before serving, make the batter. Mix the flour, sugar, salt, oil, and egg yolks in a
mixing bowl. Gradually stir in the beer. Refrigerate overnight. Also, the day before
serving, coat the ice cream balls thoroughly with the crushed cornflakes. Place the ice
cream balls in the coldest part of the freezer and freeze overnight. When ready to serve,
heat the peanut oil, in a deep fat fryer or deep pot, to 375F degrees. Beat the egg whites until
stiff and fold into the batter. Coat 2 or three of the ice cream balls completely and heavily
with the batter and add to the hot oil. Turn up the heat to maintain a temperature of 375F
degrees. Fry the ice cream until golden brown. Remove with a slotted spoon to paper towels,
draining briefly. Serve immediately. Repeat with the remaining ice cream balls.
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