---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Garbanzos
Categories: Appetizers
Yield: 6 Servings
2 c Cooked garbanzos
1 cl Garlic
1/2 c Olive oil
3 tb Tarragon vinegar
3 tb Red wine
1/2 ts Salt
1/4 ts Freshly ground black pepper
Drain the garbanzos well. Run the garlic through a press or crush and
mince thoroughly. Combine all ingredients and marinate for at least 4
hours (preferably overnight), stirring from time to time. Serve cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Avocado-Jalapeño Soup
Categories: Soups
Yield: 6 Servings
1/4 c Butter
1/4 c Flour
2 c Milk
2 c Half-and-half
1 ts Salt
Grated rind of 1 lime
3 Ripe avocado
1 tb Fresh lemon juice
1/2 ts Very finely chopped onion
1 ts Finely chopped jalapeño
Pepper to taste
1/4 c Cream, whipped, for garnish
1/2 ts Chili powder, for garnish
Melt butter in top of a double boiler, add flour and blend with a wire
whisk thoroughly. Add salt and lime rind, stirring until mixture thickens.
Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon
juice, onion and jalapeño. Chill for several hours or overnight. Just
before serving, cube the remaining avocado. Serve soup in chilled bowls
and garnish with cubed avocado, dab of whipped cream and chili powder.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lobster Club Sandwich
Categories: Seafood, Main dish
Yield: 6 Servings
6 ts Butter, softened
6 Pita bread pockets, 1 inch
- of top sliced of each
12 oz Cooked lobster meat
12 sl Bacon, fried crisp and
- drained on a paper towel
6 Lettuce leaves, shredded
1 c Peeled, chopped fresh tomato
6 tb Mayonnaise
6 Black olives, pitted
6 Baby sweet gherkins
Preheat oven to 350F degrees. Spread butter inside each pocket and place
pitas on cookie sheet. Heat in oven for 3-4 minutes. Open pockets, being
careful not to split sides. Place 2 ounces of lobster meat into each
pocket, followed by 2 slices of bacon, lettuce, and tomatoes, evenly
divided. Top tomatoes in each sandwich with 1 tablespoon of mayonnaise.
Spear an olive and a gherkin on a frilled toothpick.Place on top of each
sandwich.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Santa Fe Corn Souffle
Categories: Vegetables
Yield: 6 Servings
2 c Fresh corn on the cob
5 tb Butter
1/4 c Finely chopped onion
3 lg Eggs, separated
1/4 c Roasted, peeled, and chopped
- fresh green chiles
1/2 ts Salt
Preheat oven to 375F degrees. Using 2 tablespoons of the butter, grease a
1 1/2-quart souffle dish. Sprinkle dish lightly with flour. This will
prevent souffle from sticking. Set aside. In a medium skillet, saute onion
in remaining butter until soft. In a food processor, combine egg yolks,
onion and corn. Process until corn is fine. Transfer to a large bowl. Stir
in chiles and salt. Beat egg whites until stiff. With a rubber spatula,
fold gently, fold gently but thoroughly into corn mixture. Scrape into
prepared souffle dish. Bake 10 minutes, then reduce heat to 350F degrees
and bake 30 minutes longer , until lightly browned and when a knife
inserted into the center comes out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Biscochitos
Categories: Cookies, Desserts
Yield: 3 Dozen
2 c Lard
1 c Sugar
1 Egg yolk
1 ts Aniseed
6 c Flour
1 ts Salt
2 tb Baking powder
1/2 c Water
1/2 ts Ground cinnamon, for topping
Preheat oven to 350F degrees. In a large bowl, cream lard, 1 cup sugar,
and egg yolk together until mixture is light and fluffy. Stir in aniseed.
Sift together flour, salt and baking powder and stir into creamed mixture.
Stir in just enough water to make mixture hold together (1/2 cup to 3/4).
Knead until well mixed. On a floured board, roll dough to 1/2-inch
thickness. Cut into fancy shapes with cookie cutters. Mix together the 1/2
cup sugar and the cinnamon and sprinkle over each cookie. On an ungreased
cookie sheet, bake for approximately 10 minutes, until nicely browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Deep Fried Mozzarella
Categories: Appetizers
Yield: 4 Servings
1 lb Whole mozzarella cheese
3 Eggs, beaten
1/2 c Flour
1 c Bread crumbs
1/4 c Parsley, chopped
4 c Vegetable oil, for frying
Marinara sauce, to serve
Cut mozzarella cheese into 3-inch sticks about 1/2 inch thick. Combine
bread crumbs and chopped parsley in a small bowl and set up beaten eggs in
another. Place four on a plate. First thoroughly dust cheese sticks in
flour, shaking off any excess. Dip in beaten egg, coating thoroughly, and
then in bread crumbs. Press lightly to ensure an even coating. Refrigerate
15 minutes to allow breading to set up. In the meantime, heat oil in a
heavy skillet just large enough to allow for 2 inches of oil. When oil is
hot, fry a few cheese sticks at a time to a golden brown. Drain on paper
towels. Repeat until all cheese has been fried. Serve hot with marinara
sauce on the side for dipping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Tortellini Soup
Categories: Soups
Yield: 8 Cups
1 c Chicken breast meat, diced
1 tb Butter or margarine
2/3 c Carrot, diced
1 c Celery, diced
1 c Onion, diced
5 Chicken bouillon cubes
5 1/2 c Water
1 tb Parsley, chopped
1/8 ts Thyme, ground
1/4 ts Garlic powder
Salt
White pepper
1/2 lb Tortellini, cooked
In a 3-quart saucepan, melt butter or margarine. Add carrots and saute 2 to
3 minutes. Add diced chicken meat and cook another 5 minutes until chicken
is done. Add celery and onions and continue to cook another 4 to 5
minutes. Dissolve chicken bouillon cubes in water and add to soup with all
remaining ingredients except tortellini. Simmer soup until all vegetables
are tender. Add salt and pepper to taste. Add cooked tortellini and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Piccata
Categories: Poultry
Yield: 6 Servings
4 Whole chicken breasts,
-skinned, boned, halved
1/2 c Flour
Salt
Pepper
1/2 ts Paprika
1/4 c Butter, clarified
1 tb Olive oil
4 tb Madeira wine or water
3 tb Lemon juice, fresh
6 sl Lemon
3 tb Capers
1/4 c Parsley, chopped
Hot cooked fettuccini
Place chicken breasts between 2 sheets of wax paper and pound with a
wooden mallet until thin (about 1/4 inch). Combine flour, salt, pepper and
paprika in a bag. Add chicken and coat well. Shake off any excess. Heat
butter and olive oil in a large skillet and add chicken breasts, a few at
a time, and saute until lightly browned on both sides. Remove and continue
until all chicken has been sauteed. Drain on absorbent paper and keep warm.
Drain off all but 2 tablespoons of butter and oil from skillet. Deglaze pan
with wine or water, scraping pan. Add lemon juice and return chicken to
skillet. Layer lemon slices over chicken and add capers and chopped
parsley. Heat briefly and serve over fettuccini.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spanish Rice
Categories: Side dish
Yield: 6 Servings
1/2 c Onion, diced
1/2 c Celery, diced
1/4 c Butter, clarified
1/2 c Tomato, ripe, diced
1 Bay leaf
1/2 ts Paprika
1 c Rice, uncooked
1/2 c Tomato juice
2 c Water
Saute onion 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) v8.06
Title: Chocolate Amaretto Mousse
Categories: Desserts
Yield: 4 Servings
1 1/2 oz Almond paste
1/4 c Almond-based liqueur
4 lg Egg yolks
1/4 c Sugar
1/2 c Half-and-half
4 oz Dark chocolate, chopped
3 tb Cocoa powder
1/4 c Cream cheese, softened
2 c Heavy cream, whipped
Mint leaves, fresh
Chocolate, shaved
In a medium-size mixing bowl, combine almond-based liqueur, egg yolks,
sugar, and almond paste. Mix by hand with the back of a spoon until well
blended. Set aside. In a double boiler over medium heat, combine
half-and-half and chopped chocolate. Heat only long enough to melt chocolate.
When chocolate is melted, sift in cocoa powder and mix well. Increase heat and
bring sauce to a simmer. Add a few tablespoons of chocolate mixture to egg
mixture until both mixtures are combined. Return combined sauce to double
boiler and cook for 3 to 5 minutes. Do not boil. Sauce will be creamy.
Remove from heat and place on top of double boiler in an ice bath and stir
sauce until cool. Whip heavy cream and fold into cooled chocolate mixture.
Fill individual champagne glasses with mousse and refrigerate until firm.
Serve with additional whipped cream and garnish with fresh mint leaves and
shaved chocolate.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Brie Cheese With Chutney
Categories: Appetizers
Yield: 4 Servings
1 c Mango chutney
1 1/2 tb Jalepeño pepper, minced
1/4 c Cilantro, minced
1 12"x 12" sheet puff pastry,
-thawed if frozen
1 6-inch wheel Brie cheese
1 Egg, beaten
Preheat oven to 375F degrees. In a small bowl, combine chutney, pepper, and
cilantro. Mix well. Cover and refrigerate until ready to use. On a clean,
dry work surface, lay out sheet of puff pastry. Place Brie in the center
of pastry and bring edges of the pastry to the center of cheese, covering
cheese completely. Trim off any excess pastry and seal seams of pastry
with beaten egg. Place wrapped cheese, seam side down, on a lightly
greased cookie sheet and brush entire pastry with egg. Bake for 12 to 15
minutes, or until crust is golden brown. Remove from oven and allow cheese
to stand for 10 minutes before serving. Serve with jalapeno chutney.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Black Bean Soup
Categories: Soups
Yield: 2 Quarts
1 1/4 c Black beans
1 qt Water
3 tb Bacon fat
1 c Onion, diced
1 c Celery, diced
1/2 c Green bell pepper, diced
2 qt Chicken broth
1 lg Ham hock
1/2 c White long-grain rice,
-uncooked
3/4 ts Cumin
1/4 c Red wine vinegar
Salt
Pepper
Rinse beans and soak overnight in 1 quart of water. Heat bacon fat in a
large saucepan and saute onion, celery, and green pepper until tender.
Add chicken broth, ham hock and drained beans. Cook until beans are almost
done (about 1 hour). Add rice and cook an additional 20 minutes, or until
rice is tender. Remove ham hock and cool. If there is meat on ham hock,
dice in small pieces and return to soup. Discard fat, skin and bone.
Season soup with cumin and red wine vinegar. Add salt and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Sate With Peanut Sauce
Categories: Meats, Main dish
Yield: 4 Servings
2 lb Beef tenderloin
32 Bamboo skewers
1/2 c Peanut butter
1/4 c Coconut cream
1/3 c Chutney
1 1/8 c Water
1 ds Soy sauce
Soak bamboo skewers in cold water for 1 hour to prevent burning when
cooked. Cut tenderloin into 1-ounce strips about 5 inches long. Thread
meat onto skewers and refrigerate until ready to cook. In a small
saucepan, combine peanut butter, coconut cream, chutney, water and soy
sauce. Bring to a boil and reduce heat to a simmer. Stir well and remove
from heat when well blended. Broil or grill meat, as desired and serve
with hot peanut sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wild Mushroom Ragout
Categories: Side dish, Vegetables
Yield: 2 Cups
3 lb Wild mushrooms, or a variety
- of other mushrooms
2 tb Butter
1 cl Garlic, crushed
2 Whole shallots, minced
1/2 ts Rosemary, fresh
1/2 ts Thyme, fresh
1/2 c Veal stock or beef broth
4 tb Sherry
2 tb Heavy cream
Salt
Pepper
1 tb Cornstarch
2 tb Water
Clean and slice mushrooms. Set aside. In a medium-sized skillet, melt
butter and saute garlic and shallots for 2 to 3 minutes. Add mushrooms and
continue cooking for 5 minutes. Stir constantly. Add seasoning, sherry, and
stock and bring to a boil. Add heavy cream and reduce heat. Simmer for 5
minutes and season with salt and pepper to taste. Add cornstarch mixed
with water and cook until mixture thickens (3 to 4 minutes). Remove from
heat and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Chip Pecan Pie
Categories: Desserts, Pies
Yield: 1 Pie
3 Eggs, lightly beaten
1 c Light corn syrup
1 tb Butter, melted
1/2 c Sugar
1 pn Salt
1/2 c Chocolate chips
1 c Pecan meats
1 Unbaked pie shell
Preheat oven to 400F degrees. In a mixing bowl, combine ingredients in
order given. Mix well and pour in unbaked pie shell. Bake for 5 minutes.
Reduce heat after 5 minutes to 300F degrees and continue to bake for 1
hour, or until filling is thick. Cool on a wire rack. Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Oysters
Categories: Appetizers
Yield: 4 Servings
1 pt Oysters
1/2 c Flour
2 Eggs beaten
1 tb Water
1 c Dry bread crumbs
2/3 c Butter
1 cl Garlic, chopped
4 tb Lemon juice
1/4 ts Worcestershire sauce
2 Drops Tabasco sauce
1/3 c Chablis wine
1/8 ts Salt
8 Toast points
2 tb Finely chopped parsley
Drain oysters and pick out any pieces of shell. Dredge in flour, dip
in eggs which have been mixed with water and then in crumbs. This may
be done up to an hour in advance of cooking. Heat butter in skillet
with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides,
about 2 minutes. Remove oysters and keep warm. Add lemon juice,
Worcestershire, Tabasco, wine and salt. Heat juices over oysters. Sprinkle
with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken A La Reine Soup
Categories: Soups
Yield: 10 Cups
1/4 c Margarine
1 c Finely diced onion
1 c Finely diced celery
1 c Finely diced carrots
1/3 c All-Purpose flour
2 qt Chicken broth
1/3 c Finely diced green pepper
1/3 c Finely diced red pepper
-or pimento
1 c Cooked rice
1 c Finely diced cooked chicken
- breast
1 c Half and half, heated
Salt and white pepper to
- taste
Heat margarine in a large saucepot and cook onion, celery and carrots
over low heat until tender, stirring occasionally. Add flour and cook for
5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth
until blended. Bring to a boil, cover and cook over low heat 5 minutes.
Add green and red pepper or pimento, rice and chicken and heat another 5
minutes. Stir in hot half and half. Heat but do not boil. Season to taste with
salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Luau Chicken
Categories: Poultry, Main dish
Yield: 6 Servings
3 Whole large chicken breasts
- boned, cut in half
Salt, white pepper and
- paprika to taste
1 1/2 c Water
5 Chicken bouillon cubes
3 tb Sauterne wine
1 ts Ground fresh ginger
1/8 ts White pepper
1 1/2 ts Cornstarch
1 1/2 ts Water
1/8 ts Yellow food coloring
2 tb Butter fried almond slices
Place chicken breasts in buttered oven pan. Sprinkle with salt, pepper
and paprika to taste. Bake at 350F degrees for 30 to 35 minutes or until
tender, when pierced with a knife. Meanwhile,combine 1 1/2 cups water,
bouillon cubes, wine, ginger and pepper in a saucepan and bring to
a boil. Mix cornstarch with 1 1/2 tablespoons water. Stir into hot
liquid and boil, stirring constantly until thickened and clear. Stir in
yellow food coloring. Serve over baked chicken. Top with almond
slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Luau Fried Rice
Categories: Side dish
Yield: 3 Cups
1 1/2 c Uncooked rice
3 tb Vegetable oil
2 tb Soy sauce
3 c Water
1 1/2 ts Sugar
1 Egg scrambled, cut in strips
1 ts Salt
1/4 ts White pepper
1 1/2 ts Garlic flavored oil
Combine rice, vegetable oil, soy sauce and water. Bring to a boil,
stir, cover, and cook over low heat 12 minutes. Stir in remaining
ingredients and let stand over low heat, covered, 3 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apala
Categories: Desserts
Yield: 6 Servings
7 Granny Smith apples
1 c Sugar
2 c Water
1 tb Lemon juice
1/4 ts Vanilla extract
1/4 c Apple juice
2 tb Sugar
2 ts Applejack brandy
1 1/2 ts Apricot brandy
1 1/2 ts Dark rum
1/4 c Heavy cream, whipped
1/8 ts Green food coloring
Peel and core 6 of the apples. Combine 1 cup sugar with water
and lemon juice and bring to a boil. Add apples, simmer and
baste 8 to 10 minutes until apples are tender. Remove apples from
syrup. Cool and then chill. Peel and core remaining apple. Cut
into cubes and put in small saucepan with vanilla, apple
juice and 2 tablespoons sugar. Simmer 15 to 20 minutes until
apple is soft and any liquid is evaporated. Puree apple in
blender. Cool. Add applejack brandy, apricot brandy and rum.
Fold in whipped cream and food coloring. Fill into center of poached
apples.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Maui Oysters
Categories: Seafood
Yield: 4 Servings
24 Oysters, shucked and on the
- half shell
1/4 c Green bell pepper, finely
- diced
1/4 c Pineapple, chopped
1/4 c Bacon, finely diced
1/4 c Celery, finely diced
1/4 c Butter, melted
1 ts Cayenne pepper
1/4 ts Tabasco sauce
1/8 c Parmesan cheese
1/8 c Fresh bread crumbs
Rock salt
Preheat oven to 350F degrees. Mix pepper, bacon, celery, and pineapple
with melted butter. Season with cayenne pepper and Tabasco sauce .
Portion evenly among oysters. Mix Parmesan cheese and bread crumbs and
lightly sprinkle over oysters, using all the mixture. Pour rock salt onto
cookie sheet with sides and place oysters on rock salt. Bake for 8 to 10
minutes. Serve Immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Northern Bean Soup
Categories: Soups
Yield: 1 Gallon
1 lb Northern beans
3/4 c Onion, diced
2/3 c Celery, diced
2/3 c Carrots, diced
1/4 c Bacon fat
1/2 lb Ham, diced
12 oz Canned tomatoes, diced
3 Beef bouillon cubes
1 ga Water
1/4 ts Cumin
1/4 ts Garlic, granulated
1 ts Paprika
1/2 ts Thyme
1/2 ts Oregano
1 ts Salt
1/8 ts Pepper
Soak beans overnight in cold water in the refrigerator. Drain beans and
place in a 2-gallon soup pot with water, bouillon cubes and spices. Cook
30 to 40 minutes or until tender. Meanwhile, saute onions, celery and
carrots in bacon fat until tender. When beans are tender, add cooked
vegetable, ham and diced tomatoes. Simmer 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Chicken In Puff Pastry
Categories: Poultry, Main dish
Yield: 8 Servings
4 tb Butter
1 tb Flour
1 1/4 c Chicken broth
2 tb Sherry
3 c Brown gravy
Salt
Pepper
3 c Chicken meat (5 breasts),
-cut in 1/2-inch cubes
8 Puff pastry shells, baked,
-kept warm
Scallions, chopped for
-garnished
Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on
each side, until done. Cook on low heat to prevent browning. Remove
chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux.
Add chicken broth slowly and stir constantly to prevent lumping. Simmer
until thickened. Stir in sherry and brown gravy and season to taste with
salt and pepper. Add diced, cooked chicken meat and heat through. Divide
chicken evenly among 8 pastry shells and serve immediately. Garnish with
chopped scallions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Polynesian Ratatouille
Categories: Side dish, Vegetables
Yield: 6 Servings
1 c Eggplant, cut in 1/4-in
- cubes (hold in cold water
- and drain before use)
1 c Zucchini, cut in 1/4-in
-cubes
1 c Crookneck squash, cut in
- 1/4-in cubes
1/2 c Onion, cut in 1/3-in cubes
12 oz Tomatoes, canned, diced in
-juice
1 tb Garlic, chopped
1 tb Ginger root, fresh, chopped
1/4 c Soy sauce
1/4 c Sugar
1/4 c White vinegar
2 tb Sesame seeds
2 tb Peanut oil
In a large saute pan or wok, heat peanut oil. Add sesame seeds, diced
vegetables, garlic and ginger. Toss quickly in oil until vegetables begin
to turn brown. Add tomatoes in juice, soy sauce, sugar and vinegar. Cook
approximately 6 to 8 minutes, or until vegetables become tender. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Milky Way Cake
Categories: Cakes, Desserts
Yield: 1 Cake
5 Milky way candy 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 Pecans, chopped
2 c Semi sweet chocolate morsels
- melted
Grease and flour an angel food cake pan. Preheat oven to 325F degrees. In
a small pot over low heat, melt candy bars with 1/2 c of butter. Cream
sugar with remaining 1/2 c of butter until light. Add candy and blend
well. Add egg yolks, one at a time, mixing well after each. Dissolve
baking soda in buttermilk and add alternately with flour to candy mixture,
ending with flour. Beat egg whites to stiff peas and fold into candy
mixture with chopped pecans. Bake for 1 hour, 10 minutes. Cool and frost
with melted semi sweet chocolate.
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