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Page 2 Of Meal Master Recipes
---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Meatball Appetizers
Categories: Appetizers
Yield: 50 Meatballs
1 lb Ground beef
1/4 c Dry bread crumbs
1 Egg
1 c Cheddar cheese, grated
1/2 ts Salt
1 ts Chili powder
1/4 ts Pepper
Heat oven to 350F degrees. In a large bowl combine all ingredients.
Blend
well. Shape into 1-inch balls. Place in a 15 x 10 inch shallow
baking pan.
Bake about 15 minutes. Serve hot on toothpicks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Pineapple Salad
Categories: Salads
Yield: 6 Servings
5 lb Chicken, poached and cooled
1 lg Fresh pineapple
1/2 c Mayonnaise
1/2 c Sour cream
Rind
and juice of 1/2 lemon
2 Celery stalks,
diced
Salt
and black pepper
Skin the chicken. Cut the meat into neat, bite sized pieces
and put them
in a large bowl. Halve the pineapple. Using a serrated knife,
remove the
flesh from the skin, leaving the shell intact. Remove the
core and chop
the flesh into bite sized pieces and add them to the chicken.
Mix the
mayonnaise, sour cream, lemon rind and juice together. Add
6 tablespoons
of the mayonnaise mixture and the celery to the chicken and
pineapple in
the bowl. Season to taste and mix well. Chill. Pile the mixture
into the
pineapple shells and arrange the shells on a serving platter.
Spoon over
the remaining chilled mayonnaise mixture
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---------- Recipe via Meal-Master (tm) v8.06
Title: Manicotti
Categories: Main dish, Pasta
Yield: 4 Servings
2 lg Cans spaghetti sauce
1 lb Lean ground beef
4 tb Chopped parsley, fresh
4 ts Instant minced onion
1/2 ts Oregano
1/2 ts Marjoram
2 c Cottage cheese
4 cl Garlic, minced
14 Manicotti shells
2 c Jack cheese, shredded
1 c Parmesan cheese, shredded
Pour 1/2 of the spaghetti sauce it into he bottom of baking
dish. Set aside.
Combine beef, parsley, onion, oregano, marjoram, cottage
cheese and
garlic. Mix with hands until well blended. Stuff mixture
into uncooked
shells. Place shells in pan. Pour remaining sauce evenly
over the top.
Cover dish tightly with foil and bake at 350F degrees for
1 hour. Remove
foil and sprinkle on Jack and Parmesan cheese. Return to
the oven,
uncovered for about 30 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Vegetable Medley
Categories: Vegetables
Yield: 6 Servings
16 oz Bag frozen broccoli, carrots
- and
cauliflower mixture
1 cn Cream of mushroom soup
1 c Shredded cheese
1/3 c Sour cream
1/4 ts Pepper
1 sm Jar chopped pimentos, drained
1 cn French friend onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper,
pimentos and
1/2 can french friend onions. Pour mixture into a 1 quart
casserole dish.
Bake, covered, at 350F degrees for 30 minutes. Top with the
remaining
cheese and onions. Bake, uncovered, for 5 more minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Doughnuts
Categories: Desserts
Yield: 12 Doughnuts
5 tb Butter
1/2 c Sugar
1 Egg, beaten
1/2 c Milk
1 1/2 c All-purpose flour
1 ts Salt
1 ts Nutmeg
6 tb Butter, melted
3/4 c Sugar
2 ts Cinnamon
In a mixing bowl cream 5 tablespoons butter and 1/2 cup sugar.
Add egg and
mix well. Add milk to mixture alternately with dry ingredients.
Fill
greased muffin cups to 1/2 full. Bake at 350F degrees
for 20 to 25
minutes. While the muffins are hot, roll first in melted
butter and then
in a mixture of 3/4 cup sugar and 2 tablespoons cinnamon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Roll-Ups
Categories: Appetizers
Yield: 50 Roll ups
12 oz Cream cheese
1/2 c Sour cream
1/2 c Mayonnaise
1 pk Dry vegetable soup mix
Several
green onions,chopped
1 sm Can chopped black olives,
- drained
1 pk Pressed ham, cut into bits
1 pk Large flour tortillas
Combine cream cheese, sour cream, mayonnaise and vegetable
soup mix
until smooth. Square up flour tortillas. Spread mixture on
top of tortilla.
Sprinkle green onions, olives, and ham on top of mixture.
Roll up tortilla
(rather tightly). Seal with additional mixture. Slice into
pinwheels about
1/4 to 3/8 inch wide. Place pinwheels on platter to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Salad
Categories: Salads
Yield: 4 Servings
1 lg Bunch broccoli
1 c Salted sunflower seeds
1 Red pepper
1 c Raisins
1 bn Green onions
1 c Mayonnaise
1/4 c Sugar
1/4 c Vinegar
1/2 lb Bacon
Wash and chop finely the broccoli, red pepper and green onions.
Toss
together with sunflower seeds and raisins. Mix mayonnaise,
sugar and
vinegar. Stir into the vegetables. Chill. Just before serving,
fry bacon
until crispy. Crumble over the top of the salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Enchiladas
Categories: Main dish, Poultry
Yield: 4 Servings
5 Boneless, skinless
chicken
2 cn Cream of chicken soup
2 sm Cans chopped green chilies
12 Corn tortillas
Chopped
onion
1 1/2 c Grated cheese
Mix cream of chicken soup, chopped green chilies, chopped
onion and set
aside. Heat small amount of cooking oil in large frying pan
on medium high
heat. Using tongs, heat both sides of each corn tortilla.
Slightly coat the
bottom of a large baking dish with some of the soup-chili
mixture. Take
each heated corn tortilla and put some shredded chicken in
the center. Roll it
and set it in the baking dish. After all the tortillas are
rolled and the baking
dish is full. Pour the rest of the soup-chili mixture over
the top. Cover with grated
cheese. Cover baking dish with a lid or foil and bake at
350F degrees for
1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Baked Potatoes
Categories: Vegetables
Yield: 6 Servings
3 lg Baking potatoes, 1lb each
1 1/2 ts Vegetable oil
1/2 c Sliced green onions
1/2 c Butter, divided
1/2 c Light cream
1/2 c Sour cream
1 ts White pepper
1 c Shredded cheddar cheese
Paprika
Rub potatoes with oil and pierce with a fork. Bake at 400F
degrees for 1
hour and 20 minutes, or until tender. Allow potatoes to cool
to the touch.
Cut potatoes in half lengthwise. Carefully scoop out pulp,
leaving a
thin shell. Place pulp in a large bowl. Saute onions in 1/4
cup butter until
tender. Add to potato pulp along with light cream, sour cream,
salt
and pepper. Beat until smooth. Fold in cheese. Stuff potato
shells
and place in a 13x9x2 inch baking pan. Melt the remaining
butter and
drizzle over the potatoes. Sprinkle with paprika. Bake at
350F degrees
for 20-30 minutes, or until heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Roca
Categories: Desserts
Yield: 8 Servings
1 lb Real butter
2 c Sugar
1 1/2 c Finely chopped almonds
12 oz Real chocolate chips
Combine butter and sugar in a heavy saucepan. Heat slowly,
stirring until sugar dissolves. Cook until thermometer reaches
300F degrees, stirring often. When candy reaches 300F degrees,
remove from heat immediately and stir in 1/2 cup nuts. Immediately
pour into well buttered baking pan. Cool completely. Melt
chocolate in
double boiler slowly. Spread 1/2 chocolate over the top of
the candy
and sprinkle with 1/2 of the nuts. Cool until chocolate is
set.turn over and
spread remaining 1/2 of chocolate over bottom of candy. Sprinkle
remaining nuts over the chocolate. When cool, break into
pieces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gold Mine Mushrooms
Categories: Appetizers
Yield: 8 Servings
1 c Chicken Stock
1/4 c Half-and-Half
4 Eggs
3/4 ts Salt
1/2 ts Paprika
1/8 ts Grated Nutmeg
1 tb Chopped Fresh Parsley
2 tb Butter
2 c Chopped Fresh Mushrooms
Put stock, half-and-half, eggs, salt, paprika, and nutmeg
into a bowl and
beat with a wire whisk. Set aside.
Melt butter in a skillet over medium heat. Saute mushrooms
in butter for 5
minutes, then drain. Add mushrooms to the egg mixture and
pour into
8 buttered small molds. Place the molds into a baking pan
with hot water
halfway up their sides. Bake in a preheated 350F degree oven
for 20 to 30
minutes, until firm and a knife inserted in the center comes
out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Jicama Cheese Salad
Categories: Salads
Yield: 4 Servings
1 c Jicama, peeled & julienned
1 c Jack Cheese, julienned
1/4 c Pimiento, sliced
1/4 c Lemon Juice
1/3 c Extra Virgin Olive Oil
1/4 ts Chili Powder
1/2 ts Grated Onion
1/4 ts Oregano, crushed
Bibb
Lettuce
Place jicama, cheese, and pimientos into a large bowl and set aside.
In a separate bowl, combine the lemon juice, olive oil, chili
powder,
onion, and oregano, and mix thoroughly. Pour this dressing
over jicama
mixture and toss well. Let stand 15 minutes before serving,
then mound on
a bed of lettuce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Prospector's Pork
Tenderloin
Categories: Main dish, Meats
Yield: 8 Servings
1/2 c Red Wine
1/2 c Water
1 Onion, peeled
& sliced
2 tb Shallots, chopped
1/2 ts Ground Cinnamon
1 sm Bay Leaf
1 Whole Clove
3 Sprigs Parsley
1/2 ts Thyme
1/8 ts Salt
1/8 ts Pepper
2 lb Pork Tenderloin, 1/2" slices
3 tb Butter
3 tb Vegetable Oil
2 tb Flour
1/2 c Chicken Stock
2 tb Brandy or Red Wine
In a bowl, combine wine, water, onion, shallots, cinnamon,
bay leaf,
clove, parsley, thyme, salt, and pepper. Arrange meat
slices in one layer
in a shallow dish and pour marinade over, turning to moisten.
Marinate 2
hours, turning once.
Remove steaks from marinade and reserve marinade. Heat butter
and oil in a
large skillet and brown steaks for 2 to 3 minutes on each
side. Transfer
to a baking dish and set aside. Strain the marinade.
Add flour to fat in skillet and cook on low heat, mixing with
a wooden
spoon, until flour is lightly browned. Pour in strained marinade,
chicken
stock, and brandy or wine. Stir constantly with wire whisk
and bring to a
boil, stirring constantly until sauce is smooth and slightly
thickened.
Pour sauce over steaks and bake at 350F degrees for 7-10
minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Calico Can-Can Casserole
Categories: Vegetables, Fruits
Yield: 8 Servings
4 lg Sweet Potatoes
4 lg Golden Delicious Apples
3 tb Butter
1 ts Salt
2 ts Marjoram
2 ts Thyme
1/2 c Honey
4 tb Butter
Place whole, unpeeled sweet potatoes in a saucepan, cover
with water and
bring to a boil. Cover saucepan and cook over medium heat
until potatoes
are tender, about 30 minutes. Drain and cool, then peel and
set aside.
Core, peel, and slice apples and saute in 3 tablespoons butter
until soft
and slightly brown. Cut cold sweet potatoes into 3/4-inch
slices. Butter a
baking dish and layer potatoes and apples, sprinkle with
salt, marjoram,
and thyme. Pour honey over potato-apple mixture and dot with
4 tablespoons
butter. Bake at 375F degrees for 30 minutes or until apples
are browned
and syrup is absorbed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Flamenco Flan
Categories: Desserts
Yield: 8 Servings
14 oz Sweetened Condensed Milk
13 oz Evaporated Milk
1 c Milk
1 ts Vanilla
5 Eggs
1/3 c Cashew Butter
1/3 c Milk
3 tb Brown Sugar
1/4 c Cashews, chopped
Combine sweetened condensed milk, evaporated milk, 1 cup milk,
vanilla, and
eggs in a blender and blend thoroughly. Pour into a baking
dish or
individual custard cups and set in a water bath. Bake at
350F degrees for
one hour, or until a knife inserted in the center of the
custards comes out
clean. Remove from the water bath and set aside to cool.
Combine cashew butter, 1/3 cup milk, and brown sugar in a
saucepan and
place over low heat, mixing constantly until all ingredients
are blended
and cashew butter has melted.
Spoon sauce over custards and sprinkle with cashews to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mexican Hot Chocolate
Categories: Beverages
Yield: 6 Servings
1 qt Milk
3 Squares semisweet
chocolate
1 ts Ground cinnamon
2 Eggs
6 Three-inch pieces
stick
- cinnamon
Heat milk in a large saucepan just to scalding. Stir in chocolate
and
cinnamon until chocolate melts, then beat with a rotary beater
until smooth.
Beat eggs well in a small bowl; slowly beat in about 1 cup
of the hot
chocolate mixture, then beat back into remaining chocolate
mixture in pan.
Heat slowly, stirring occasionally, 1 minute; beat again
until frothy. Ladle
into heated mugs or glasses; place a cinnamon stick in each
mug for a stirrer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Boothbay Chowder
Categories: Soups
Yield: 8 Servings
3 sl Bacon
1 c Chopped onion
3 tb Flour
1 ts Salt
1/4 ts Pepper
3 c Milk
3 cn Minced clams
8 oz Clam juice
1 c Water
3 c Pared and diced potatoes
2 tb Chopped parsley
Cook bacon in a large heavy saucepan or Dutch oven until crisp.
Remove with
slotted spoon; drain on paper toweling; crumble; reserve.
Add onion to bacon
fat in saucepan; saute until tender, about 3 minutes. Stir
in flour, salt and pepper;
cook 1 minute. Stir in milk until smooth. Cook, stirring
constantly, until thickened
and bubbly; lower heat to simmer. Drain liquid from clams
into a medium size
saucepan; reserved clams. Add bottled clam juice, water and
potatoes. Simmer
until potatoes are tender, about 15 minutes. Add potatoes
and their cooking liquid to
the mixture; heat just until bubbly. Add clams; heat 1 minute
more. Sprinkle with parsley
and reserved bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Stroganoff
Categories: Meats, Main dish
Yield: 4 Servings
1 tb Flour
1/2 ts Salt
1 Sirloin steak
cut about 1/2
- inch
thick (about 1 pound)
4 tb Butter or margarine
1/2 c Thinly sliced mushrooms
1/2 c Chopped onion
1 sm Clove garlic, minced
3 tb Flour
1 tb Tomato paste
1 1/2 c Condensed beef broth
1 c Dairy sour cream
2 tb Dry sherry
Cut meat into 1/4-inch-thick strips. Combine the 1 tablespoon
flour and
salt in a paper or plastic bag; shake meat in mixture until
coated. Heat 2
tablespoons of the butter in a large skillet. Brown meat
on both sides.
Add mushrooms, onion and garlic; cook about 3 minutes, or
until onion is
barely tender. Remove meat and mushrooms from the skillet.
Add the
remaining 2 tablespoons butter to skillet; blend in the 3
tablespoons
flour; cook 1 minute. Stir in tomato paste; stir in broth
slowly. Cook,
stirring constantly, until mixture thickens and bubbles.
Return meat
and mushrooms to skillet. Stir in sour cream and sherry;
heat but do not
boil, or sour cream will curdle. Serve with rice or noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Ziti
Categories: Pasta, Side dish
Yield: 6 Servings
3 Sweet Italian
sausages
1/2 lb Ricotta cheese
1/4 ts Ground nutmeg
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 tb Chopped parsley
1 lb Ziti,broken in 3inch lengths
16 oz Tomato sauce
1/2 c Grated Parmesan cheese
Remove casings from sausages; break up meat and brown in small
skillet. Place in a strainer to drain off fat. Combine ricotta
with nutmeg, salt,
pepper sugar and parsley, blending well. Cook ziti, following
label
directions, until just tender. Drain; turn into heated bowl
and keep warm.
Spoon half the tomato sauce into a buttered 13x9x2-inch baking
dish. Layer
on half the ziti. Cover with all the sausage meat. Spoon
over an even layer of the
ricotta mixture. Cover with remaining ziti, then with remaining
tomato sauce.
Sprinkle with Parmesan cheese. Bake uncovered in a hot oven
400F degrees
for 15 minutes, or until brown and bubbling.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Sherbet
Categories: Desserts
Yield: 1 Quarts
1 1/4 c Sugar
1 Envelope gelatin
2 1/4 c Water
1 tb Grated orange rind
6 oz Frozen orange juice concentrate
1 c Milk
2 Egg whites
1/4 c Sugar
Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan;
stir in
water and orange rind. Heat, stirring often, until mixture
comes to boiling;
lower heat; simmer 5 minutes. Remove saucepan from from heat;
stir in frozen
orange juice until thawed. Strain mixture into a 13x9x2 inch
metal pan. Cool at
room temperature 30 minutes. Stir in milk. Freeze mixture,
stirring several times for
even freezing until almost frozen, approximately 4 hours.
Beat in the
remaining 1/4 cup sugar, a tablespoons at a time, until meringue
forms soft peaks.
Spoon frozen mixture into a chilled large bowl. Beat with
electric mixture until very
smooth. Fold in meringue quickly. Spoon into a 6-cup mold
or bowl; cover with foil
or plastic wrap. Freeze about 6 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cucumber-Stuffed Tomatoes
Categories: Appetizers
Yield: 24 Appetizers
24 Cherry tomatoes
3 oz Pkg. cream cheese, softened
2 tb Mayonnaise or salad dressing
1/4 c Finely chopped cucumber
1 tb Finely chopped green onions
2 ts Chopped fresh dill
Remove stems from tomatoes. Cut thin slice off bottom of each
tomato.
With small spoon or melon baller, carefully hollow out tomato,
leaving
1/8-inch shell. Invert tomato shells on paper towels to drain.
In a small
bowl, combine cream cheese and mayonnaise; blend well. Stir
in
cucumber, onions and dill, mix well. Fill tomato shells with
cream cheese
mixture. Refrigerate at least 2 hours before serving to blend
flavors.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bouillabaisse
Categories: Soups
Yield: 12 Servings
2 tb Olive or vegetable oil
1 md Onion chopped
2 cl Garlic, minced
1/4 c Chopped fresh parsley
1 1/2 ts Salt
1/4 ts Saffron, crushed
1/4 ts Pepper
1 Bay leaf
1 qt Water
1 ts Lemon juice
1 lb Fish fillets, cut into 2-
- inch
pieces
3 c Frozen uncooked shrimp
3/4 c Frozen uncooked crabmeat
2 c Fresh oysters, undrained
8 oz Can tomato sauce
Heat oil in Dutch oven or large saucepan over medium-high
heat
until hot. Add onion and garlic; cook and stir 2 to 3 minutes
or until crisp-
tender. Add all remaining ingredients; mix well. Bring to
a boil. Reduce heat
to low; cover and simmer 2 to 3 minutes or until shrimp turn
pink,
stirring occasionally. Remove bay leaf. Serve in large soup
bowls.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Caribbean
Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1 ts Allspice
1/2 ts Dried thyme leaves
1/2 ts Paprika
1/4 ts Hot pepper sauce
2 ts Olive or vegetable oil
2 ts Lime juice
4 Boneless skinless
chicken
- breast
halves
Heat grill. In a small bowl, combine all ingredients except
chicken; mix well.
Rub mixture on chicken breast halves. Let stand at room temperature
for 15
minutes to marinate. When ready to grill, place chicken on
gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 8 to 10 minutes or
until chicken is fork-tender and juices run clear, turning
once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Squash Saute
Categories: Vegetables, Side dish, Pasta
Yield: 6 Servings
1 tb Olive or vegetable oil
2 sm Zucchini, sliced
2 sm Yellow summer squash, sliced
2 lg Garlic cloves, minced
1 sm Onion
1 1/2 c Sliced fresh mushrooms
1 tb Chopped fresh dill
1 tb Chopped fresh chives
1/4 ts Salt
1 ds Coarse ground black pepper
Heat oil in large skillet over medium-high heat until hot.
Add zucchini,
simmer squash, garlic and onion; cook 2 to 3 minutes, stirring
frequently. Add
mushrooms, dill, chives, salt and pepper; mix gently. Cook
3 to 4 minutes
or until vegetables are crisp-tender, stirring occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tapioca Pudding
Categories: Desserts
Yield: 8 Servings
2 Eggs, separated
2 tb Sugar
1/4 c Sugar
2 tb Quick cooking tapioca
1 ds Salt
2 c Milk
1 ts Vanilla
In a small bowl, beat egg whites until foamy. Gradually add
2 tablespoons
sugar, beating until stiff peaks form. Set aside. In a medium
saucepan,
combine 1/4 cup sugar, tapioca and salt; mix well. Stir in
milk and egg yolks.
Cook over medium heat for 10 to 15 minutes or until mixture
comes to a full
boil, stirring constantly. Remove from heat; stir in vanilla.
Stir in egg white
mixture until well blended. Spoon into individual desert
dishes. Cool at least
30 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic Straws
Categories: Appetizers
Yield: 20 straws
1/2 lb Puff pastry
Juice
of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan Cheese
Salt
to taste
Cayenne
Pepper to taste
Preheat oven to 425F degrees. Roll out the puff pastry on
a floured board into a
rectangle, as thinly as possible. Stir the garlic juice into
most of the milk and brush
the pastry with half of it.
Mix the paprika and Parmesan, and season with a little salt
and cayenne. Sprinkle
half of it over one half of the pastry. Fold the pastry and
roll out as thinly as possible.
Repeat with the remaining garlic milk and Parmesan mixture
and roll out to a rectangle
not more than 1/4 inch thick. Brush with milk and cut into
strips about 1/2 inch wide and
6 inches long.
Arrange the straws, at least an inch apart, on greased baking
sheets and bake for 7 to 10
minutes or until well-risen and golden brown. Serve warm,
piled onto each other, log cabin
style.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Balsamic Potato Salad
Categories: Salads, Vegetables
Yield: 12 servings
2 lb New Red Potatoes
1 c Sour Cream
1/4 c Balsamic Vinegar
1 tb Olive Oil
2 ts Salt
1/2 ts Fresh Ground Pepper
1 c Sliced Scallions
1 1/2 c Coarsely Chopped Celery
1 c Sliced Radishes
Cook potatoes in a large pot of boiling salted water over
medium heat just until
tender, 15-20 minutes.
Meanwhile, make balsamic dressing: Whisk sour cream, balsamic
vinegar,
olive oil, salt and pepper in a large bowl until blended.
Stir in all but 2 tb sliced
scallions. Drain potatoes well in a colander. Transfer to
bow; add dressing and
gently toss to coat. Let potatoes cool to room temperature.
Add celery and
radishes to potatoes in bowl and toss gently to combine.
Line serving bowl with
romaine leaves and spoon potato salad onto lettuce. Sprinkle
salad with
reserved scallions.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Shrimp Scampi
Categories: Pasta, Seafood
Yield: 4 servings
12 oz Thin spaghetti
3 tb Olive oil
3 tb Butter
4 cl Garlic, minced
3 tb Minced Shallots
1/2 c White Wine
1/2 c Bottled Clam Juice
1/2 ts Coarse Black Pepper
1 lb Medium Shrimp, peeled
1/2 c Freshly Minced Parsley
1 ds Salt
Bring a large pot of water to a boil for cooking the pasta.
Add salt and pasta and
cook for 6 to 8 minutes or until al dente. Drain and
return to the pot to keep warm.
While the pasta is cooking, heat the oil and butter in a large
skillet. Add garlic and
shallots and saute for 2 minutes over low heat, stirring
often. Raise heat to medium,
add wine, clam juice and pepper and simmer for 2 minutes.
Add shrimp, spreading
them evenly over the skillet, and simmer over medium-low
heat for about 3 minutes,
until cooked through. Stir in parsley. Taste and add salt
if needed. Pour sauce over
pasta in the pot. Toss gently, but thoroughly, then spoon
out onto serving plates.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Golden Broccoli
Categories: Casseroles, Vegetables, Side dish
Yield: 6 servings
1 1/2 lb Fresh Broccoli
1 cn Condensed Cream Of Mushroom
Soup
1/4 c Mayonnaise
1/4 c Shredded Sharp Cheese
1 tb Chopped Pimiento
1 1/2 ts Lemon Juice
1/3 c Crushed Round Cheese Crackers
Cut up broccoli to make about 6 cups. In saucepan, cook broccoli,
uncovered,
in small amount of boiling, salted water for 10 to 15 minutes;
drain well. Turn into
a 1 1/2-quart casserole. Mix soup, mayonnaise, cheese, pimiento,
and lemon
juice. Pour over broccoli. Top with crushed crackers. Bake
uncovered, at 350F,
for 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chocolate Chip Roll
Categories: Cakes, Chocolate, Ice cream
Yield: 8 servings
4 Eggs; separated
1 pn Salt
1/2 c Sugar; divided
1/2 ts Vanilla
1/4 c Unsweetened Cocoa
1 ts Unsweetened Cocoa
2 tb Flour
2 tb Cornstarch
Powdered
Sugar
1 qt Chocolate Chip Ice Cream
Adjust oven rack to highest position. Preheat oven to 375F
degrees. Grease a jelly
roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly.
In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually
beat in 1/4 cup sugar, and
vanilla. Beat until stiff, but not dry. In small bowl, beat
egg yolks and rest of sugar until
very thick and lemon colored (5-10 minutes). Sift together
1/4 cup cocoa, flour and
cornstarch. Fold into egg yolk mix, then hand mix into beaten
whites. Pour in prepared
pan, spread evenly. Bake 12-15 minutes, until lightly browned
and center is springy to
the touch.
Meanwhile, sprinkle a towel with powdered sugar. Invert cake
onto towel, and peel off
waxed paper. While still hot, roll up cake with towel, jelly
roll fashion, from the long side.
Let stand 1 minute, then unroll to let steam escape, then
re-roll with towel. Cool completely
on wire rack. Unroll, and spread with softened ice cream.
Re-roll, cover and freeze until
firm. Sprinkle with 1 tsp cocoa just before serving.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Sesame Chicken Strips
Categories: Appetizers, Poultry
Yield: 12 servings
1 1/2 c Mayonnaise
1 ts Dry Mustard
1 tb Onion; minced
1 lb Chicken Breasts; skinless
-boneless,
poached and cut
-crosswise
into 1/2inch strip
1/2 c Seasoned Bread Crumbs
1/4 c Sesame Seeds
2 tb Honey
1 tb Dijon Mustard
Preheat oven to 425F. In a medium-size bowl, combine
1/2 cup of the mayonnaise, dry
mustard, and onion; mix to blend will. Add chicken
and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix.
Roll chicken cubes in
bread crumbs to coat. Place in a single layer on a
baking sheet and bake for 10 minutes,
until lightly browned and crisped.
Meanwhile, blend remaining 1 cup mayonnaise with honey and
Dijon mustard. Serve as a
dipping sauce with chicken
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Three Tomato Salad
Categories: Salads, Vegetables
Yield: 6 servings
1 c Mushrooms, thinly sliced
2 lg Tomatoes, thickly sliced
1/2 c Yellow Pear Tomatoes, halved
1/2 c Cherry Tomatoes. halved
2 tb Balsamic Vinegar
1 ts Sugar
1 ts Prepared Mustard
2 tb Basil, minced
2 ts Cider Vinegar
1/4 ts Salt
1/4 ts Pepper
Layer mushrooms and sliced tomatoes down the center of a large
platter. Ring with
the halved yellow and cherry tomatoes. In a small bowl, whisk
together the
remaining ingredients and drizzle this over the tomatoes.
Cover and marinate at
room temperature for 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: London Broil 1
Categories: Meats, Main Dish
Yield: 6 servings
2 lb Flank Steak
1 cl Garlic, sliced
1 c Vegetable Oil
1/2 c Vinegar
1 ts Salt
1/4 ts Pepper
2 ts Dry Mustard
2 ts Worcestershire
1 ds Cayenne
1 dr Tabasco Sauce
Remove excess fat from steak then score on both sides. Place
all the ingredients
in a shallow pan. Place steak in pan, then turn over. Marinate
at least 3 hours or
overnight, turning several times. Place steak in broiler
3 inches from heat. Broil
each side 4 minutes. Slice thin across grain diagonally.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Braised Vegetables
Categories: Side dishes, Vegetables
Yield: 6 servings
1 md Carrot, diced
1 1/2 Inch Piece Daikon, diced
1/4 lb Fresh Mushrooms, chopped
5 oz Winter Melon, cubed
1 Green Bell Pepper,
diced
6 c Vegetable Broth
4 tb Vegetable Oil
1 ts Ginger, chopped
2 tb Miso
1 1/2 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 tb Soy Sauce
Put the carrot, daikon, mushrooms, and melon in a pot with
the stock and bring to a
boil. Cook over medium heat for 15 minutes. Add the green
pepper during the last
two minutes. Drain and reserve the stock. Heat the oil in
a wok over high heat. When
very hot, add the ginger, miso, and stir-fry for a couple
of seconds. Dissolve the
cornstarch in 1 cup of the leftover stock and add it to the
wok with the salt, pepper,
soy sauce and cooked vegetables. Cook, stirring constantly,
for 3 to 5 minutes, or
until the liquid thickens. Place in a serving dish
and sprinkle with green onion before
serving.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Raspberry Meringues
Categories: Desserts, Candies
Yield: 36 servings
3 Eggs at room temp
1/4 ts Cream Of Tartar
1 ds Salt
3/4 c Sugar
1/4 c Seedless Raspberry Preserves
6 dr Red Food Coloring
Preheat oven 225. Cover cookie sheet with aluminum foil.
In small bowl, with electric
hand mixer, beat egg whites, cream of tartar, and salt until
soft peaks form. Gradually
add sugar, beating until very stiff peaks form, about 10
minutes. Add preserves and
food coloring and beat one minute at highest speed of mixer.
Drop by teaspoonfuls, two inches apart, onto foil lined cookie
sheet. Bake for two hours.
Cool completely. Peel off foil.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Peruvian Puffs
Categories: Appetizers
Yield: 30 Appetizers
1/2 c Grated Parmesan Cheese
1/2 c Mayonnaise
1 1/2 ts Anchovy Paste
1 ts Minced Onion
30 Cocktail Pastry Shells
3 oz Cooked Cocktail Shrimp
Parsley
Sprigs
Combine the Parmesan cheese, mayonnaise,
anchovy paste, and onion in a small bowl.
Spoon mixture evenly into pastry shells. Place on a jelly-roll
pan. Place
under the broiler, 4 inches from heat, until tops are bubbly
and beginning
to brown, about 1 minute. Garnish with shrimp and parsley.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Tomato Zucchini Soup
Categories: Soups
Yield: 6 Servings
1 md Onion, chopped
2 tb Olive Oil
2 sm Zucchini, finely diced
4 c Tomato Juice
1 cn Chicken Broth
3 tb Lime Juice
2 ts Worcestershire Sauce
1 ts Salt
1 ts Sugar
1/4 ts Tabasco Sauce
2 tb Chopped Parsley
Saute onion in oil in large saucepan until tender; about 3
minutes. Stir
in zucchini; saute 2 minutes. Add tomato juice, chicken broth,
lime juice,
Worcestershire sauce, salt, sugar, and Tabasco sauce.
Heat to a boil; lower heat; cover. Simmer 5 minutes. Stir
in parsley.
Ladle into soup bowls or mugs.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Athena
Categories: Main dish, Poultry
Yield: 8 Servings
8 Boneless, Skinless
Chicken
-Breast
Halves
1/4 c Butter or Margarine
3 tb Lemon Juice
3 tb Worcestershire Sauce
1 ts Dijon Mustard
1/2 ts Salt
1 ts Chopped Chives
2 tb Chopped Parsley
Saute chicken breasts, 4 at a time, in butter in a large skillet
a few
minutes on each side, until they feel firm to the touch.
Transfer to a
serving platter; keep warm.
Pour off fat from skillet. Pour any juices that accumulate
in serving
platter back into skillet. Add lemon juice, Worcestershire
sauce,
mustard, and salt; bring to a boil. Stir in chives and parsley.
Pour over chicken breasts.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach With Mushrooms
Categories: Vegetables
Yield: 4 Servings
1 lb Spinach
6 md Mushrooms
3 tb Vegetable Oil
1 sm Onion, finely chopped
1 cl Garlic, minced
1 tb Lemon Juice
1 ts Salt
1 ts Sugar
1 ds Ground Nutmeg
Remove stems and any blemished leaves from spinach; wash well
in
several changes of water; drain. Wipe mushrooms with a damp
cloth;
trim stem ends; cut through stems and caps into thin slices.
Heat oil in a large skillet; add onion, garlic, and mushrooms;
stir-fry 3
minutes over medium-high heat. Add spinch; cook, turning
and stirring
gently, 2 to 3 minutes, or until spinach is wilted. Stir
in lemon juice, salt,
sugar, and nutmeg; cook 30 seconds. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Strawberry-Banana Coupe
Categories: Desserts
Yield: 4 Servings
1/3 c Packed Light Brown Sugar
3 tb Butter or Margarine
1/2 pt Strawberries, halved
1 Ripe Banana,
sliced
1/3 c Light Rum
8 Dry Almond Macaroons
1 pt Strawberry Ice Cream
Melt sugar and butter in a small skillet, stirring often.
Stir in strawberries
and bananas.
Heat rum slightly in a small saucepan, just until warm. Ignite
with a
match; pour over fruits in skillet; shake pan until flames
die.
Crumble macaroons into 4 dessert dishes; scoop ice cream on
top.
Spoon hot fruit sauce over and serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Maple Cider Toddy
Categories: Beverages
Yield: 8 Servings
4 c Apple Cider
3 tb Maple Syrup
1/2 Vanilla Bean, split
1 Cinnamon Stick
12 Whole Allspice Berries
1 c Brandy
Cinnamon
Sticks for garnish
Combine cider, maple syrup, vanilla, cinnamon, and allspice
in a nonaluminum
saucepan. Simmer, covered, for 20 minutes over medium-low
heat; strain; discard
solids. Return liquid to saucepan.
To serve, stir in brandy. Ladle into mugs or punch cups. Garnish
with cinnamon
sticks.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Cream Biscuits 1
Categories: Breads
Yield: 10 Biscuits
2 c All-Purpose Flour
1 tb Baking Powder
1 ts Sugar
3/4 ts Salt
1 1/4 c Heavy Cream
1 tb Unsalted Butter, melted
Preheat oven to 450F degrees. Grease a baking sheet.
Combine the flour, baking powder, sugar, and salt in a medium-size
bowl.
Stir in cream until mixture forms a ball. Do not overmix.
Turn dough onto a floured surface. Knead four times. Pat out
to 3/4-inch
thickness. Cut into rounds with floured 2 1/2-inch cutter.
Place biscuits on
baking sheet. Pat out scraps once. Cut out more rounds. Brush
tops with
melted butter.
Bake at 450F degrees for 12 minutes or until golden brown. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Citrus Drumsticks
Categories: Main dish, Poultry
Yield: 4 Servings
1 c Bottled Barbecue Sauce
2 tb Orange Juice
1 tb Grated Orange Rind
1 tb Dark Brown Sugar
1/2 ts Grated Lemon Rind
8 Chicken Drumsticks
Stir together barbecue sauce, orange juice and rind, brown
sugar, and
lemon rind in a small saucepan. Bring to s boil. Lower heat;
simmer,
uncovered, 10 minuted or until thickened slightly.
Preheat broiler. Arrange chicken on a rack in a broiler pan.
Broil 6 inches from heat for 10 minutes. Brush with some of
the sauce; broil
3 minutes longer. Turn chicken; broil 5 minutes or until
chicken is no
longer pink near bone.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Peach Streusel Bars
Categories: Desserts, Cookies
Yield: 12 Bars
2 c All-Purpose Flour
1/2 c Firmly Packed Brown Sugar
1 ts Grated Lemon Rind
1/4 ts Ground Nutmeg
1/4 ts Salt
3/4 c Unsalted Butter
12 oz Peach Preserves
Preheat oven to 375F degrees. Grease a 9X9X2-inch square baking pan.
Combine the flour, sugar, lemon rind, nutmeg, and salt in
a large bowl. Cut
in butter with a pastry blender until mixture is crumbly.
Set aside 1 cup. Pat
remaining mixture evenly into prepared pan.
Spread preserves evenly over top of dough in pan, leaving
1/4-inch border
all around edges. Sprinkle with reserved flour mixture.
Bake at 375F degrees for 40 minutes or until lightly browned.
Cool in pan on
wire rack. Cut into 12 bars.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Glazed Chicken Wings
Categories: Appetizers, Poultry
Yield: 4 Servings
1/3 c Dijon mustard
1/4 c Cider vinegar
1/4 c Orange juice
1/2 c Honey
1/4 c Soy sauce
4 md Cloves garlic, minced
1 tb Chinese chile oil
16 Chicken wings
Mix the mustard, vinegar, orange juice, honey, soy sauce,
garlic,chile oil in a
large bowl. Remove and discard tips from the chicken wings.
Place the wings
in the bowl with the mustard mixture. Turn to coat the wings
well. Cover and
marinate in the refrigerator for at least30 minutes or up
to 4 hours.
Preheat the oven 400 degrees. Lift the chicken wings from
the marinade and
place them in a single layer on a large baking sheet. Bake
the wings, basting
once with the remaining marinade, until they are cooked through,
25 to 30 minutes.
Turn the oven to broil. Slide the baking sheet under the
broiler and cook just until
skins brown and become crisp, no more than 5 minutes. Serve
spicy wings
immediately.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Vegetarian Caesar Salad
Categories: Salads
Yield: 4 Servings
1/2 Loaf Italian or French bread
1/2 c Olive oil
2 tb Olive oil
1 lg Clove garlic, peeled
3 tb Lemon juice
1 ts Dijon mustard
1/2 ts Worcestershire sauce
Salt
and ground black pepper
1 lg Head romaine lettuce
-torn
into bite size pieces
1/2 c Grated Parmesan cheese
Cut the bread into 1-inch croutons. Heat 2 tablespoons oil
in a large nonstick
skillet. Add the croutons and cook, turning once, until golden,
5 minutes.
Transfer the croutons to a plate lined with paper towels.
Set the croutons.
Place the garlic in the work bowl of a food processor or in
a blender. Process,
scraping down the sides as needed, until finely chopped.
Add the lemon juice,
mustard and Worcestershire sauce and process until smooth.
With the motor
running, slowly pour the remaining 1/2 cup oil through the
feed tube and process
until the dressing is smooth. Pour the dressing into a small
bowl. Add salt and
pepper to taste.
Toss the lettuce, dressing, cheese, and croutons together
in a large bowl. Mix
well. Divide the salad among individual plates.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Kung Pao Chicken
Categories: Poultry, Main dish
Yield: 4 Servings
1 1/4 lb Skinless, boneless chicken
-breast
cut into 3/4" pieces
3 tb Soy sauce
1 tb Dark sesame oil
1 tb Cider vinegar
2 ts Dry sherry
1 tb Cornstarch
3 tb Vegetable oil
2 lg Cloves garlic, minced
3 md Scallions, white and light
-green
parts minced
1 tb Minced fresh ginger root
6 sm Dried red chilies
2/3 c Unsalted dry-roasted peanuts
Combine the chicken and 1 tablespoon soy sauce in a small
bowl and set it
aside to marinate for at least 15 minutes.
Combine the remaining 2 tablespoons soy sauce, sesame oil,
vinegar, sherry,
and cornstarch in small bowl. Mix until the sauce is smooth
and set it aside.
Heat 2 tablespoons vegetable oil in a wok until hot but not
yet smoking. Add the
chicken and stir-fry until cooked through, 2 to 3 minutes.
Use a slotted spoon to
transfer the chicken to a bowl and set it aside.
Heat the remaining tablespoon vegetable oil in the wok for
several seconds.
Add the garlic, scallions, ginger, and as many dried chilies
as you like. Stir-fry
until the ingredients are fragrant and the chilies begin
to darken, about 30 seconds.
Add the chicken, reserved sauce, and peanuts. Stir-fry until
the sauce thickens and
the chicken is heated through, another minute or so. Serve
with steamed rice and a
steamed vegetable.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: New Potato Salad
Categories: Side dishes, Salads, Vegetables
Yield: 6 Servings
2 lb New potatoes, washed well
3 tb White wine vinegar
1 tb Dijon mustard
1 ts Salt
1/2 ts Ground black pepper
1/2 c Olive oil
2 tb Minced fresh chives
2 tb Minced fresh parsley leaves
Place the unpeeled potatoes in a medium pot. Add water to
cover and bring to a
boil. Simmer until the potatoes are tender when pierced with
a long skewer, about
15 minutes. Do not let the potatoes become mushy or soft.
Drain the potatoes and
set them aside to cool slightly.
Meanwhile, whisk the vinegar, mustard, salt and pepper together
in a small bowl.
Whisk in the oil until the dressing is smooth. Cut the slightly
warm potatoes into
1/4-inch-thick slices. Toss the potato slices, dressing,
and fresh herbs in a large
serving bowl. Mix well and adjust seasonings. Refrigerate
potato salad for at least
2 hours or overnight.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Mousse 3
Categories: Desserts, Chocolate
Yield: 4 Servings
6 oz Finest bittersweet or
-semisweet
chocolate
3 tb Unsalted butter, softened
2 tb Orange- or coffee-flavored
Liqueur
6 lg Eggs, separated into yolks
-and
whites
1/2 c Heavy cream
1/4 c Sugar
Melt the chocolate in top of a double broiler or in a microwave
set to medium
power, stirring occasionally until smooth. Stir in the butter
until melted. Stir in
the liqueur and set the mixture aside.
Beat the egg yolks with an electric mixer until light in color,
about 3 minutes.
Fold in the cooled chocolate mixture. Whip the cream with
an electric mixer until
fluffy and soft. Fold the whipped cream into the chocolate
mixture.
Beat the egg whites with an electric mixer until foamy. Gradually
sprinkle in the
sugar and continue beating until the egg whites are stiff.
Fold the egg whites into
the chocolate mixture. Divide the mousse among four tall
goblets and chill until
ready to serve.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Garden Foo Yong
Categories: Appetizers, Low-cal
Yield: 18 Appetizers
4 Egg Whites
1 c Finely chopped Mushrooms
1/2 c Bean Sprouts, chopped
1/2 c Diced Snow Peas
1/3 c Shredded Carrot
1 Scallion, thinly
sliced
1/2 ts Minced Fresh Ginger
1/4 ts Ground Black Pepper
In a medium bowl, beat the egg whites with a fork until
frothy. Add the
mushrooms, sprouts, peas, carrots, scallions, ginger, and
pepper.
Coat a no-stick frying pan with nonstick spray and warm over
medium heat.
Drop small rounded tablespoons of the apple mixture into
the pan and cook
until browned underneath. Flip and cook just until set.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Gingered Carrot Soup
Categories: Soups, Low-cal
Yield: 6 Servings
2 c Defatted Chicken Stock
1 lb Carrots, chopped
1 Potato, cubed
1/2 c Orange Juice
1/4 c Chopped Onion
1 tb Grated Fresh Ginger
1 ts Grated Orange Rind
1 c Buttermilk
1 c Nonfat Plain Yogurt
2 tb Honey
1/2 ts Reduced-Sodium Soy Sauce
1/4 ts Ground Cinnamon
1 pn Ground Red Pepper
In a 3-quart saucepan combine the stock, carrots, potatoes,
orange juice,
onions, ginger, and orange rind. Cover and cook over medium-high
heat
until the carrots and potatoes are tender, about 25 minutes.
Let cool 5
minutes.
Transfer half of the soup to a blender. Add half the buttermilk
and half
of the yogurt. Puree until smooth. Transfer to a serving
bowl or
saucepan. repeat with remaining soup, buttermilk, and yogurt.
Stir in honey, soy sauce, cinnamon, and pepper.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Mediterranean Chicken
Categories: Main dish, Poultry, Low-cal
Yield: 4 Servings
1 ts Olive Oil
1 1/2 c Sliced Onion
1 tb Minced Garlic
1 Green Pepper,
thinly sliced
1 Yellow Pepper,
thinly sliced
5 Pitted Black
Olives, chopped
1/4 ts Fennel Seed
1/8 ts Dried Thyme
1/8 ts Dried Rosemary
1 pn Red Pepper Flakes
1 1/4 lb Boned, Skinned Chicken Thighs
2 ts Red-Wine Vinegar
1/8 ts Ground Black Pepper
Heat the oil in a large nonstick frying pan over medium heat.
Add the
onions and garlic. Saute for 4 to 5 minutes, stirring frequently,
until
the onions are nearly tender.
Add the green and yellow peppers. Saute for 5 to 6 minutes,
stirring
frequently, until tender. Add the olives, fennel seed, thyme,
rosemary,
and red pepper flakes. Saute for 1 minute, stirring frequently.
Trim the chicken of all visible fat. Arrange the chicken in
a single layer
in a shallow baking dish. Drizzle with the vinegar and sprinkle
with the
black pepper. Spoon the vegetables over the chicken.
Bake at 425F degrees for 25 to 30 minutes, or until chicken
is cooked
through and the juices run clear when you pierce the thighs
with a fork.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Savory Baked Beans
Categories: Side dishes, Low-cal
Yield: 10 Servings
12 oz Dried Baby Lima Beans
2 c Diced Carrot
1 1/2 c Diced Onion
1 Tart Apple, diced
2 c Defatted Chicken Stock
1/2 c Maple Syrup
1/2 c Ketchup
1 tb Dry Mustard
1/4 ts Dried Thyme
1/4 ts Ground Cloves
1/4 ts Ground Black Pepper
Soak the lima beans overnight. Drain the beans and place them
in a 3-quart
saucepan. Add cold water to cover. Bring to a boil and skim
off any foam.
Cook over medium to medium-low heat, skimming occasionally,
until tender,
about 1 hour (add more hot water to the pan as needed to
keep the beans
covered).
Drain the beans and transfer them to a 3-quart casserole dish.
Stir in the
carrots, onions, and apples.
Rinse out the saucepan. In it, combine the stock, syrup, ketchup,
mustard,
thyme, cloves, and pepper. Bring to a simmer over medium-high
heat. Pour
over the beans and stir well.
Cover the casserole and bake at 325F degrees, stirring occasionally,
for 2
1/2 hours. Remove the cover. Bake, stirring occasionally,
for 1 hour, or
until the beans are tender and the sauce is very thick.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Heavenly Orange Cake
Categories: Desserts, Cakes, Low-cal
Yield: 10 Servings
ORANGE
CREAM
1 c Nonfat Cottage Cheese
1 c Nonfat Vanilla Yogurt
1/3 c Orange-Juice Concentrate
CAKE
3/4 c Sifted Flour
1/4 c Sifted Whole Wheat Flour
12 Egg Whites, room temperature
1 ts Cream Of Tartar
1 1/2 ts Orange Extract
1/2 c Honey
2 c Orange Sections
1 c Sweet Cherries, pitted
To make the orange cream: in a food processor puree the cottage
cheese
until completely smooth (about 4 minutes; stop frequently
to scrape down
the sides of the container). Transfer to a small bowl. Lightly
whisk in
the yogurt and orange-juice concentrate. Chill.
To make the cake: sift the unbleached flour and whole wheat
flour
together. Return the flour to the sifter.
In a 5 or 6 quart bowl beat the egg whites until bubbly. Add
the cream of
tartar and orange extract. Beat on medium speed until the
whites form soft
peaks. Gradually beat in the honey until the whites are stiff.
Sift about 1/4 cup of the flour over the whites. Carefully
fold it in with
a large spatula. Repeat until all flour has been incorporated.
Spoon the batter into an ungreased 10 inch tube pan. Level
the top with a
spatula. Bake at 325F degrees for 40 to 50 minutes, or until
the top is
golden and springs back when lightly touched. Invert the
pan onto a wire
rack and let the cake cool for 1 hour.
To remove the cake from the pan, run a thin knife around the
outer edges
and center tube. Slice the cake and serve with orange cream.
oranges, and
cherries.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Sour Cream Fruit Dip
Categories: Appetizers
Yield: 1 Cup
1/4 c Apricot Preserves
8 oz Dairy Sour Cream
1/8 ts Ground Cinnamon
Fresh
Apple Slices
Fresh
Pear Slices
Fresh
Peach Slices
Cut up any large pieces of fruit in the preserves. In a small
mixing bowl
stir together the apricot preserves, sour cream, and cinnamon.
Cover and
chill for 1 to 24 hours. Serve with fruit slices.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Tortellini Salad
Categories: Salads
Yield: 6 Servings
7 oz Frozen Cheese Tortellini
1 sm Red Pepper, cut in strips
1 c Broccoli Flowerets
3/4 c Thinly Sliced Carrots
1/2 c Mayonnaise
2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed
1 tb Milk
1/4 ts Pepper
1 cl Garlic, minced
1/4 c Toasted Pine Nuts
Cook pasta according to package direcstions. Drain pasta.
Rinse with cold
water; drain again. In a large mixing bowl combine pasta,
red pepper,
broccoli, and carrot.
In a small bowl stir together the mayonnaise, Parmesan, basil,
milk,
pepper, and garlic. Pour the mayonnaise mixture over the
pasta mixture.
Toss lightly to coat. Cover and chill 4 to 24 hours.
Before serving, stir in nuts and if desired more milk to moisten.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Zesty Short Ribs
Categories: Main dish, Meats
Yield: 4 Servings
4 lb Beef Short Ribs, in pieces
1/3 c Ketchup
1/3 c Chili Sauce
1/4 c Molasses
3 tb Lemon Juice
2 tb Prepared Mustard
Trim fat from meat. Place in a 6-quart pot. Add enough water
to cover
ribs. Bring to a boil. Reduce heat. Simmer, covered, about
1 1/2 hours or
until tender; drain.
Combine ketchup, chili sauce, molasses, lemon juice, and mustard.
Place
ribs on the unheated rack of a broiler pan. Brush with some
of the ketchup
mixture. Broil 4 to 5 inches from the heat for 10 to 15 minutes
or until
heated through, turning often and brushing with sauce. Heat
any remaining
sauce and pass with ribs.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Sesame Asparagus
Categories: Vegetables
Yield: 4 Servings
3/4 lb Asparagus Spears
1 tb Margarine or Butter
1 tb Sesame Seeds
1 c Sliced Fresh Mushrooms
1 ts Lemon Juice
1/4 ts Toasted Sesame Oil
Snap off and discard woody bases from asparagus. If desired,
scrape off
scales. Cut asparagus into 1-inch pieces. Cook asparagus,
covered, in a
small amount of boiling water for 4 to 6 minutes or until
crisp-tender.
Drain; remove from pan.
In the same pan melt margarine; add sesame seeds. Cook and
stir over
medium heat until seed is toasted. Add mushrooms; cook and
stir about 4
minutes or until tender. Add lemon juice and sesame oil.
Add asparagus,
tossing to coat; heat through.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Fudge Ecstasies
Categories: Desserts, Cookies
Yield: 36 Cookies
12 oz Semisweet Chocolate Chips
2 oz Unsweetened Chocolate, chop
2 tb Butter or Margarine
2 Eggs
2/3 c Sugar
1/4 c All-Purpose Flour
1 ts Vanilla
1/4 ts Baking Powder
1 c Chopped Nuts
Grease a cookie sheet; set aside. In a heavy medium saucepan
heat 1 cup of
the chocolate chips, the unsweetened chocolate, and butter
until melted,
stirring constantly. Add the eggs, sugar, flour, vanilla,
and baking
powder. Beat until combined, scraping the sides of the pan
occasionally.
Stir in the remianing 1 cup chocolate chips and nuts.
Drop dough by rounded teaspoons 2 inches apart on prepared
cookie cheet.
Bake at 350F degrees for 8 to 10 minutes or until edges are
firm and
surfaces are dull and crackled. Transfer cookies to a wire
rack and let
cool.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Outrageous Meatballs
Categories: Appetizers
Yield: 6 Servings
1 1/2 lb Ground Beef
15 oz Tomato Sauce
1 ts Salt
1/2 c Bread Crumbs
12 oz Chili Sauce
1/2 c Grape Jelly
1/2 c Ketchup
1 1/2 c Packed Brown Sugar
1 ts Lemon Juice
Combine the ground beef, tomato sauce, salt, and bread crumbs.
For into 1
inch meatballs and brown until cooked through. In a saucepan
combine chili
sauce, jelly, ketchup, brown sugar, and lemon juice. Place
the meatballs
in the sauce and heat through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli Salad 1
Categories: Salads, Vegetables
Yield: 6 Servings
2 lg Bunches Broccoli Florets
1 Tomato, diced
1 lb Bacon, cooked and crumbled
3/4 c Chopped Green Onion
1 c Grated Mozzarella Cheese
1/2 c Sugar
3/4 c Mayonnaise
3 tb Vinegar
Combine the broccoli, tomato, bacon, green onions, and mozarella
a large bowl.
In a separate bowl mix together the sugar, mayonnaise, and
vinegar. Pour
over broccoli mixture and stir well to combine. Chill until
ready to
serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Easy Ranch Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
1 cn Cream Of Chicken Soup
1 cn Cream Of Mushroom Soup
8 oz Salsa
1 Cooked, Shredded
Chicken
12 sm Corn Tortillas
1 c Grated Cheddar Cheese
1/2 c Chopped Onion
Combine the soups and the salsa to make a sauce. Pour some
sauce into a
baking dish, then make layers in this order, using 1/3 of
each:
chicken, tortillas, cheese, onions, and sauce. Repeat 2 times.
Bake at
350F degrees for 40 to 50 minutes until heated through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lyonnaise Carrots
Categories: Vegetables
Yield: 4 Servings
2 tb Margarine
1/4 c Onion, chopped
3 c Carrots, thinly sliced
1/4 ts Thyme
1 ts Sugar
1 ds Black Pepper
Melt the margarine in a saucepan. Add the onion, carrots,
thyme, sygar,
and pepper. Cover and simmer for 20 to 30 minutes, until
carrots are
tender, turning occasionally. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Gingersnaps
Categories: Desserts, Cookies
Yield: 60 Cookies
1 1/2 c Shortening
2 c Sugar
1/2 c Molasses
2 Eggs
2 ts Baking Soda
2 ts Ground Cloves
4 c Flour
2 ts Ground Cinnamon
2 ts Ground Ginger
Cream shorteneing and sugar until light and fluffy. Beat in
the eggs. Add
molasses and stir well. Add baking soda, cloves, flour, cinnamon,
and
ginger. Roll into 1 inch balls. Place on ungreased baking
sheet 2 inches
apart. Bake at 375F degrees for 15 to 18 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Garlic 2
Categories: Appetizers
Yield: 6 Servings
3 Bulbs Of Garlic
6 ts Olive Oil
Salt
to taste
Pepper
to taste
1 Loaf Sliced French
Bread
Heat oven to 350F degrees.
Carefully peel skin from around each bulb of garlic, leaving
just enough
to hold garlic cloves together. Cut 1/4 inch from top of
each bulb to
expose cloves. Place cut side up on a 12-inch square of aluminum
foil.
Drizzle each bulb with 2 teaspoons olive oil. Sprinkle with
salt and
pepper. Wrap securely in foil. Place in pie plate or shallow
baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced
with a
toothpick or fork. Cool slightly. To serve, gently squeeze
soft garlic
out of cloves. Spread on bread.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Waldorf Salad
Categories: Salads
Yield: 4 Servings
1/2 c Mayonnaise
1 tb Lemon Juice
1 tb Milk
2 md Unpeeled, Chopped Red Apples
2 md Stalks Celery, chopped
1/3 c Coarsely Chopped Nuts
Salad
Greens
Mix mayonnaise, lemon juice, and milk in a medium bowl.
Stir in apples, celery, and nuts. Serve on salad greens. Cover
and refrigerate any remaining salad.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Swiss Steak 2
Categories: Main dish, Meats
Yield: 6 Servings
3 tb All-Purpose Flour
1 ts Dry Mustard
1/2 ts Salt
1 1/2 lb Boneless Beef Round
2 tb Vegetable Oil
16 oz Can Whole Tomatoes
2 cl Garlic, minced
1 c Water
1 lg Onion, sliced
1 lg Bell Pepper, sliced
Mix flour, mustard, and salt. Sprinkle half of the flour mixture
over 1 side
of beef; pound in with meat mallet. Turn beef and pound in
remaining
flour mixture. Cut beef into 6 serving pieces.
Heat oil in 10-inch skillet over medium heat. Cook beef in
oil about 15
minutes, turning once, until brown.
Add tomatoes and garlic, breaking up tomatoes. Heat to boiling;
reduce
heat to low. Cover and simmer about 1 1/4 hours, spooning
sauce
occasionally over beef, until beef is tender.
Add water, onion, and bell pepper. Heat to boiling; reduce
heat to low.
Cover and simmer 5 to 8 minutes or until vegetables are tender.
----
---------- Recipe via Meal-Master (tm) v8.05
Title: Sauteed Mushrooms
Categories: Vegetables
Yield: 4 Servings
1 lb Mushrooms
2 tb Margarine or Butter
2 tb Olive Oil
2 cl Garlic, minced
2 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
Rinse mushrooms and trim off stem ends. Do not peel and cut
into
1/4-inch slices.
Heat margarine, oil, and garlic in a 10-inch skillet over
medium-high
heat. Stir in mushrooms, lemon juice, salt, and pepper.
Cook about 5 minutes, stirring frequently, until mushrooms
are
light brown.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Apple Crisp 2
Categories: Desserts, Fruits
Yield: 6 Servings
4 md Tart Cooking Apples, sliced
3/4 c Packed Brown Sugar
1/2 c All-Purpose Flour
1/2 c Oats
1/3 c Stick Margarine, softened
3/4 ts Ground Cinnamon
3/4 ts Ground Nutmeg
Heat oven to 375F degrees. Grease bottom and sides of a square
pan,
8X8X2 inches, with shortening.
Arrange apples in the pan. mix remaining ingredients. Sprinkle
over apples.
Bake about 30 minutes or until topping is golden brown and
apples are tender. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Jalapeño Spread
Categories: Appetizers
Yield: 1 Cup
1/4 c Pine Nuts
1 ts Chili Powder
1/2 ts Ground Cumin
1 Green Onion,
in 1" lengths
1 cl Garlic
1/2 Pickled Jalapeño
chopped
4 oz Cream Cheese
4 oz Plain Goat Cheese
1 tb Lemon Juice
Preheat oven to 350F degrees. Fold a 6-inch piece of foil
over double; fold
up edges to make a tray. Place nuts, chili powder, and cumin
in center and
place on a baking sheet.
Bake nut mixture in preheated oven for 6 minutes or until
spices are fragrant
and begin to darken. Cool completely.
Place green onion and garlic in a food processor. Whirl until
chopped. Add
jalapeño and nuts and spices. Whirl until nuts are
chopped. Add cream
cheese, goat cheese, and lemon juice. Whirl until blended.
Scrape spread into a serving bowl. Cover tightly with
plastic wrap and refrigerate at
least 24 hours.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Brown Rice Salad
Categories: Salads
Yield: 6 Servings
1 c Brown Rice
2 c Broccoli Flowerets
1/4 c Olive Oil
1/2 ts Grated Lemon Rind
2 tb Fresh Lemon Juice
1 tb Soy Sauce
1 ts Grated, Pared Fresh Ginger
1 cl Garlic, crushed
1 c Chopped Dry-Roast Peanuts
1/4 c Thinly 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
with cold water
to stop cooking; drain well.
Whisk together oil, lemon rind, lemon juice, soy sauce, ginger,
and garlic
in a large bowl. Add rice, broccoli, and peanuts; toss gently
to blend.
Sprinkle with green onion. Serve at room temperature.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Honey-Mustard Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1/4 c Dijon Mustard
2 tb Honey
3 1/2 ts Lemon Juice
1/2 ts Oregano
1/8 ts Ground Cloves
4 Chicken Legs,
skinned
4 Chicken Thighs,
skinned
1 c Fresh Bread Crumbs
4 ts Vegetable Oil
Whisk together mustard, honey, lemon juice, oregano, and cloves
in a shallow pie plate. Dip chicken in mustard mixture to
coat. Dip in
bread crumbs. Place on a wire rack that has been sprayed
with nonstick
vegetable oil cooking spray. Refrigerate 1 hour.
Preheat the oven to 400F degrees. Line a baking sheet with
aluminum foil.
Spray with nonstick vegetable oil cooking spray. Lay chicken
pieces on
baking sheet. Drizzle chicken with oil.
Bake in oven for 25 minutes or until crisp and cooked through.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Stir-Fried Celery
Categories: Vegetables
Yield: 4 Servings
1 lb Celery
2 tb Vegetable Oil
2 Green Onions,
finely chopped
2 cl Garlic, finely chopped
2 ts Chopped, Pared Fresh Ginger
1/2 ts Salt
1/3 c Chicken Broth
1 tb Sesame Oil
1 ts Sugar
1 ts Rice Wine Vinegar
1/4 ts Chili Oil
Separate celery into stalks. If stalks are stringy, lightly
peel with
vegetable peeler. Cut stalks into 2-inch lengths; cut lengthwise
into
1/4-inch thick sticks.
Heat oil in a large nonstick skillet over medium-high heat.
Add green onion,
garlic, and ginger; cook, stirring, 1 minute. Add celery
and salt; cook,
stirring, 2 minutes. Add broth, sesame oil, sugar,
vinegar, and chili oil; cook,
covered, 3 minutes or until celery is crisp-tender. Transfer
mixture to a
serving plate and serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Toffee Crunch Bars
Categories: Desserts, Cookies
Yield: 15 Bars
3 Bars Chocolate
Toffee Bars
2 tb Sugar
1/2 ts Vanilla
1 c All-Purpose flour
1/3 c Butter, at room temperature
1/3 c Coarsely Chopped Pecans
Preheat oven to 350F degrees. Grease an 8X8X2 inch square
baking pan.
Place one whole toffee bar in a blender or food processor.
Whirl until
ground. Coarsely chop remaining bars.
Combine sugar and vanilla in a medium bowl. Stir in ground
toffee
bar and flour. Cut in butter with a pastry blender until
mixture is
crumbly. Press into prepared pan.
Bake for 20 minuted or until lightly browned. Combine chopped
toffee
bars and pecans in a small bowl. Sprinkle evenly over
hot mixture in
pan. Press down lightly with metal spatula. Bake 10 more
minutes.
While still hot cut into bars. Cool in pan on a wire rack.
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