---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Dim Sum
Categories: Appetizers
Yield: 4 Servings
14 oz Ground pork
2 Scallions, chopped
1 3/4 oz Canned bamboo shoots, chopped
1 tb Light soy sauce
1 tb Dry sherry
2 ts Sesame oil
2 ts Superfine sugar
1 Egg white, lightly beaten
4 1/2 ts Cornstarch
24 Wonton wrappers
Mix together the ground pork, chopped scallions, bamboo shoots, soy sauce,
dry sherry, sesame oil, sugar, and beaten egg in a bowl until well
combined. Stir in the cornstarch, mixing thoroughly. Spread out the wonton
wrappers on a counter. Place a spoonful of the pork and vegetable mix in
the center of each wonton wrapper and lightly brush the edges of the
wrappers with water. Bring the sides of the wrappers together in the
center of the filling, pinching firmly together. Line a steamer with a
clean damp dish cloth and arrange wontons inside. Cover and steam for 5-7
minutes, until cooked through. Serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chinese Cabbage Soup 2
Categories: Soups
Yield: 4 Servings
1 lb Bok choy
2 1/2 c Vegetable stock
1 tb Rice wine vinegar
1 tb Light soy sauce
1 tb Superfine sugar
1 tb Dry sherry
1 Red chili, thinly sliced
1 tb Cornstarch
2 tb Water
Using a sharp knife, trim the stems of the bok choy and shred the leaves.
Heat the stock in a large saucepan. Add the bok choy and cook for 10-15
minutes. Mix the rice wine vinegar, soy sauce, sugar, and sherry together.
Add this mixture to the stock, together with the sliced chili. Bring to a
boil, lower the heat, and cook for 2-3 minutes. Blend the cornstarch with
the water to form a smooth paste. Gradually stir the cornstarch mixture
into the soup. Cook, stirring constantly, until it has thickened. Cook for
a further 4-5 minutes. Ladle the soup into individual warm serving bowls
and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cantonese Shrimp
Categories: Main dish, Seafood
Yield: 4 Servings
5 tb Vegetable oil
4 cl Garlic, crushed
1 1/2 lb Raw shrimp, shelled, deveined
2 " piece ginger root, chopped
6 oz Lean pork, diced
1 Leek, sliced
3 Eggs, beaten
Shredded leek to garnish
Julienned red pepper garnish
SAUCE
2 tb Dry sherry
2 tb Light soy sauce
2 tb Superfine sugar
2/3 c Fish stock
4 1/2 ts Cornstarch
3 tb Water
Heat 2 tablespoons of the vegetable oil in a preheated wok. Add the garlic
and stir-fry for the 30 seconds. Add the shrimp and stir-fry for 5
minutes, or until they change color. Remove the shrimp from the wok with a
slotted spoon, drain, set aside, and keep warm. Add the remaining oil to
the wok and heat. Add the ginger, diced pork, and leek and stir-fry over
medium heat for 4-5 minutes, or until the pork is lightly colored and
sealed. Add the sherry, soy sauce, sugar, and fish stock to the wok. Blend
the cornstarch with the water to form a smooth paste and stir it into the
wok. Cook, stirring, until the sauce thickens and clears. Return the
shrimp to the wok and add the beaten eggs. Cook for 5-6 minutes, stirring
occasionally, until the eggs set. Transfer to a warm serving dish, garnish
with shredded leek and bell pepper, and serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Chop Suey
Categories: Vegetables
Yield: 4 Servings
1 Yellow bell pepper, seeded
1 Red bell pepper, seeded
1 Carrot, peeled
1 Zucchini
1 Fennel bulb
1 Onion
2 oz Snow peas
2 tb Peanut oil
3 cl Garlic, crushed
1 ts Grated fresh ginger root
4 1/2 oz Bean sprouts
2 ts Light brown sugar
2 tb Light soy sauce
1/2 c Vegetable stock
Cut the yellow and red bell peppers, carrot, zucchini, and fennel into
very thin slices. Cut the onion into quarters and then cut each quarter in
half. Slice the snow peas diagonally to create the maximum surface area.
Heat the oil in a preheated wok until it is almost smoking. Lower the heat
slightly, add the garlic and ginger, and stir-fry for 30 seconds. Add the
onion and stir-fry for a further 30 seconds. Add the bell peppers, carrot,
zucchini, fennel, and snow peas to the wok and stir fry for 2 minutes. Add
the bean sprouts to the wok and stir in the sugar, soy sauce and stock.
Reduce the heat to low and simmer for about 1-2 minutes, until the
vegetables are tender and coated in he sauce. Transfer the vegetables and
sauce to a serving dish and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Mango Mousse
Categories: Desserts
Yield: 4 Servings
14 oz Can mangoes in syrup
2 Pc preserved ginger, chopped
1 c Heavy cream
4 ts Powdered gelatin
2 tb Water
2 Egg whites
1 1/2 tb Light brown sugar
Preserved ginger to decorate
Lime zest to decorate
Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger
in a food processor or blender for about 30 seconds, or until smooth.
Measure the puree and make up to 1 1/4 with the reserved mango syrup. In a
separate bowl, whip the cream until it forms soft peaks. Fold the mango
mixture into the cream until combined. Dissolve the gelatin in the water
and let cool slightly. Pour the gelatin into the mango mixture in a steady
stream, stirring constantly. Let cool in the refrigerator for about 30
minutes, until almost set. Beat the egg whites in a clean bowl until they
form soft peaks, then beat in the sugar. Gently fold the egg whites into
the mango mixture with a metal spoon. Spoon the mousse into individual
serving dishes or tall glasses and decorate with preserved ginger and lime
zest. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sparkling Punch 2
Categories: Beverages
Yield: 12 Servings
3 c Water
3 c Sugar
3 c Boiling Water
1/4 c Loose Tea Leaves
3 c Orange Juice
1 c Lemon Juice
3 c Pineapple Juice
2 qt Ginger Ale
Sliced Oranges
Combine 3 cups water and sugar. Heat until sugar is dissolved, then boil
7 minutes. Cool and refrigerate. Combine 3 cups boiling water and tea
leaves. Steep five minutes, then strain tea and cool. When ready to serve,
combine orange juice, lemon juice, and pineapple juices with refrigerated
sugar mixture and tea in a punch bowl. Add ginger ale and garnish with
orange slices.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Molded Avocado Salad
Categories: Salads
Yield: 8 Servings
3 oz Pkg Lime Jello
1 c Boiling Water
1 ts Salt
3 tb Chopped Celery
1 tb Chopped Onion
2 Ripe Avocados, mashed
1/2 c Mayonnaise
1/2 c Whipped Cream
Dissolve jello in boiling water. Set aside to cool until thick, then whip
until light. Fold in remaining ingredients. Pour into a mold and allow to
refrigerate until set. Unmold and serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Chuck Steak
Categories: Main dish, Meats
Yield: 6 Servings
3 lb Chuck Steak, 1 1/2" thick
1/4 c Vinegar
1/2 c Red Wine
1/4 c Vegetable Oil
1 md Onion, chopped
1 cl Garlic, minced
1/2 ts Salt
1/2 ts Pepper
1 ts Rosemary
1 ts Worcestershire Sauce
1 Bay Leaf
1 tb Dijon Mustard
Combine all ingredients except steak in a blender, then pour over meat and
refrigerate 2-6 hours. Grill over medium-hot fire about 6 inches from
heat. Baste with marinade every 5 minutes. Cook a total of 30-35 minutes,
or until done as desired, turning once. let rest 10 minutes. Slice across
the grain to serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Casserole
Categories: Vegetables
Yield: 6 Servings
20 oz Frozen, Chopped Spinach
1 Env. Dry Onion Soup Mix
1 pt Sour Cream
1/3 c Shredded Parmesan Cheese
Thaw frozen spinach, then mix it with the soup mix and sour cream. place
into a greased 1 1/2 quart casserole dish, then sprinkle with Parmesan
cheese. Bake at 350F degrees for 45 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sunny Banana Pie
Categories: Desserts, Pies
Yield: 8 Servings
2 Bananas
1 9" Baked Pie Shell
2 c Milk
8 oz Cream Cheese, softened
5 1/2 oz Vanilla Instant Pudding Mix
Whipped Cream
Slice bananas into baked crust. Add 1/2 cup milk to the cream cheese,
mixing well, until blended. Add pudding mix and remaining 1 1/2 cups milk.
Beat slowly. Pour into crust and refrigerate for at least 2 hours. Serve
with whipped cream.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Herb Chicken Nuggets
Categories: Appetizers
Yield: 4 Servings
4 Chicken Breast Halves,
-skinned and boned
3/4 c Margarine
2 c Dry Bread Crumbs
1 c Grated Parmesan Cheese
1 ts Salt
2 ts Thyme
2 ts Basil
Cut chicken into 1-inch pieces. Melt margarine; remove from heat. Combine
remaining ingredients; mix well. Dip chicken pieces first in margarine,
then in bread crumb mixture; coat well. Spread on cookie sheet that has
been covered with foil and greased. Bake at 400F degrees for 15 to 20
minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Salad
Categories: Salads
Yield: 6 Servings
6 Ripe Tomatoes, diced
1 Yellow Bell Pepper, diced
1 lg Cucumber, diced
3 tb Balsamic Vinegar
6 tb Olive Oil
1/2 ts Salt
Fresh Ground Black Pepper
1/4 c Chopped Fresh Basil Leaves
Place tomatoes, bell pepper, and cucumber in a large bowl. Let mixture sit
for 10 minutes; drain off excess tomato juice. In another bowl, add
vinegar and slowly whisk in the olive oil; add salt, pepper, and basil.
Add dressing to the vegetables and toss well. Chill and serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Sesame Fish
Categories: Main dish, Fish
Yield: 2 Servings
2 6 oz Orange Roughy, Red
- Snapper or Halibut Fillets
2 tb Orange Juice
1 tb Ketchup
1 tb Soy Sauce
1/2 tb Lemon Juice
1/2 ts Toasted Sesame Oil
1/2 tb Brown Sugar
Nonstick Vegetable Spray
1 tb Sesame Seeds
Place fish in a single layer in a glass baking dish. In a small bowl,
combine orange juice, ketchup, soy sauce, lemon juice, sesame oil, and
brown sugar. Pour over fish. Cover and marinate in the refrigerator for 2
hours, turning once. Remove fish and reserve marinade. Coat broiler pan
with nonstick spray. Put fish on pan and broil about 4 minutes on each
side. Heat remaining sauce and pour over fish on serving plate. Top with
sesame seeds.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Green Rice
Categories: Side dish
Yield: 6 Servings
1 lb Fresh, Washed Spinach
1/4 c Butter or Margarine
3 c Instant Rice
2 1/3 c Water
2 ts Salt
1/2 ts Oregano
6 Green Onions, sliced
2 tb Chopped Fresh Parsley
2 tb Lemon Juice
1/2 c Grated Parmesan Cheese
Drain the spinach well. In a large pan, saute the spinach in the butter
for 2 to 3 minutes. Stir in the rice, water, salt, and oregano; bring to a
boil. Cover and simmer until all liquid is absorbed, about 5 minutes. Stir
in green onions, lemon juice, and parsley; heat through. Sprinkle with
Parmesan cheese when serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Raspberry Cream
Categories: Desserts
Yield: 10 Servings
2 c Cottage Cheese
3/4 c Brown Sugar
1/2 ts Powdered Ginger
2 c Whipping Cream
4 c Fresh Raspberries
Whirl cottage cheese in a food processor or blender until smooth and
creamy. Add brown sugar and ginger; continue whirling until well blended.
Whip cream until it forms peaks. Fold cheese mixture into whipped cream.
Chill. Just before serving, gently fold in raspberries, reserving a few
for garnish.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Oriental Chicken Wings
Categories: Appetizers
Yield: 6 Servings
12 Chicken Wings
1/4 c Soy Sauce
1/4 c Pineapple Juice
2 tb Sugar
1/2 ts Ground Ginger
1 tb Lemon Juice
5 dr Tabasco Sauce
1 cl Garlic, crushed
Cut tips off chicken wings and discard. Break or cut wings in half at
joint. Place wings on a cookie sheet lined with foil. Mix remaining
ingredients. Baste wings with sauce and bake at 350F degrees for 1 1/2
hours, basting with sauce every 15 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Elegant Mushroom Soup
Categories: Soups
Yield: 6 Servings
4 tb Butter or Margarine
1 cl Garlic, minced
8 Green onions, green only
4 tb Flour
3 c Chicken Stock
2 c Mushrooms, cut up
1/2 c Half-and-Half
1/8 ts Tarragon
6 tb Sour Cream
Tarragon
Melt butter, saute garlic and green onions, but do not brown. Stir in
flour and chicken stock; bring to a boil and cook 2 minutes. Pour mixture
into a food processor or blender. Add mushrooms and process until smooth.
Pour into a pan; add cream and tarragon and reheat, but do not boil. Pour
into 6 serving bowls and garnish each with a tablespoon of sour cream.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Pork Chops
Categories: Main dish, Meats
Yield: 4 Servings
1 lb Pork Chops
1/4 c Lemon Juice
1/2 c Olive Oil
1 ts Salt
Pepper, to taste
1/4 ts Fines Herbes
1 cl Garlic, pureed
Mix together lemon juice, olive oil, salt, pepper, fines herbes, and
garlic. Pour over pork chops and marinate overnight; drain and reserve
marinade. Grill or broil pork chops, basting with marinade, until meat is
no longer pink inside (about 10 to 15 minutes).
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Barley Casserole
Categories: Side dish
Yield: 6 Servings
1 c Uncooked Barley
3 tb Butter
1 lg Onion, finely chopped
1/2 lb Mushrooms, sliced
2 c Chicken Broth
1 tb Soy Sauce
1/2 ts Salt
1/4 ts Pepper
1 tb Minced Fresh Parsley
In a saucepan over medium heat, brown the barley in the butter, add onions
and saute until tender. Add remaining ingredients. Pour into a greased
2-quart casserole. Bake, uncovered, at 300F degrees for 1 1/2 to 2 hours,
stirring occasionally. Sprinkle with parsley before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: English Lemon Cake
Categories: Desserts, Cakes
Yield: 10 Servings
1 c Unsalted Butter
1 c Sugar
2 Eggs
1 1/4 c Flour
1 ts Baking Powder
1/2 ts Salt
1/2 c Milk
1/4 c Lemon Juice
1/3 c Sugar
2 ts Grated Lemon Peel
Cream butter and 1 cup sugar in a mixer bowl. Add eggs and mix well. Add
dry ingredients and milk; mix until smooth. Pour into a 9X5X3-inch greased
loaf pan. Bake at 350F degrees for 45 minutes to 1 hour.
Combine lemon juice, 1/3 cup sugar, and lemon peel in a saucepan and heat
to a boil. Pour glaze over cake immediately after removing from the oven.
Cool completely in pan. Slice and serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Fans
Categories: Appetizers
Yield: 48 Appetizers
1 c Butter or Margarine
1 1/2 c All-Purpose Flour
1/2 c Dairy Sour Cream
3/4 c Grated Parmesan Cheese
Cut butter into flour until mixture resembles fine crumbs. Blend in sour
cream. Divide pastry into 4 equal parts; wrap each part and refrigerate at
least 8 hours.
Heat oven to 350F degrees. Roll each part of the pastry into a rectangle,
12 X 6-inches, on a well-floured cloth-covered board. Sprinkle with 2
tablespoons of the cheese. Fold ends to meet in center, forming a square.
Sprinkle with 1 tablespoon of the cheese. Fold in folded edges to meet in
the center. Fold lengthwise in half (as if you were closing a book).
Flatten lightly; fold lengthwise again. Cut 3/16-inch slices on folded
edge; place on ungreased cookie sheet. Bring ends together to form a fan
shape. Bake until light brown, 20 to 25 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Avocado Soup
Categories: Soups
Yield: 8 Servings
2 md Avocados
1 1/2 c Water
1 c Milk
2 tb Lemon Juice
2 ts Seasoned Salt
1 ds Tabasco Sauce
1 md Tomato, chopped
Cut avocados lengthwise into fourths. Press avocados through sieve. Beat
in water, milk, and lemon juice gradually until smooth. Mix in seasoned
salt and Tabasco sauce; stir in tomato. Refrigerate until chilled.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: London Broil
Categories: Main dish, Meats
Yield: 4 Servings
1 lb High Quality Flank Steak
2 md Onions, thinly sliced
1/4 ts Salt
1 tb Butter or Margarine
2 tb Vegetable Oil
1 ts Lemon Juice
2 cl Garlic, crushed
1/2 ts Salt
1/4 ts Pepper
Cut both sides of steak into diamond pattern 1/8-inch deep. Cook and stir
onions and 1/4 teaspoon salt in butter until onions are tender; keep warm.
mix remaining ingredients; brush half of the mixture onto the steak.
Set oven to broil and/or 550F degrees. Broil beef with top 2 to 3 inches
from heat until brown, about 5 minutes. Turn beef; brush with remaining
oil mixture and broil 5 minutes longer.
Cut beef across grain at a slanted angle into thin slices; serve with
onions.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Chive Potatoes
Categories: Vegetables
Yield: 4 Servings
1 1/2 lb Small New Potatoes
2 tb Butter or Margarine
1/2 ts Grated Lemon Peel
1 tb Lemon Juice
2 ts Snipped Chives
1/2 ts Salt
1/8 ts Pepper
1 ds Nutmeg
Heat 1 inch salted water to boiling. Add potatoes. Cover and return to a
boil. Cook until tender, 20 to 25 minutes; drain and keep warm.
Heat remaining ingredients just to a boil. Put warm potatoes into a
serving dish; pour lemon butter over potatoes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Ambrosia Tapioca
Categories: Desserts
Yield: 6 Servings
1/2 c Sugar
1/4 c Quick-Cooking Tapioca
1 ds Salt
2 1/2 c Orange Juice
1 c Orange Sections
1/4 c Flaked Coconut
Mix sugar, tapioca, salt, and orange juice in a 2-quart saucepan. Let
stand 5 minutes. Heat to a boil over medium heat, stirring constantly.
Cool slightly. Stir in orange sections. Refrigerate at least 1 hour. Spoon
tapioca into dessert dishes; sprinkle with coconut.
-----
Back To The Top Of This Page
