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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cherry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 24 oz Cream Cheese, Softened
3/4 c Sugar 3 ea Large Eggs
1 ts Vanilla 21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time mixing well after each
addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to
30 minutes or until set. Loosen cake from rim of pan; cool before removing
rim of pan. Chill. Top with pie filling just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pumpkin Marble Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted 16 oz Cream Cheese, Softened
3/4 c Sugar 1 ts Vanilla
3 ea Eggs 1 c Canned Pumpkin
3/4 ts Cinnamon 1/4 ts Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 c batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange Upside-down Cheesecake
Categories: Cakes Desserts
Servings: 10
1 ea Env. Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice
1/4 c Sugar 2 c Orange Section
1 ea Env. Unflavored Gelatin 1/2 c Unsweetened Orange Juice
24 oz Cream Cheese, Softened 1 c Sugar
2 ts Grated Orange Peel 1 c Whipping Cream, Whipped
1 c Vanilla wafer crumbs 1/2 ts Cinnamon
3 Tb Margarine, Melted
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved.
Chill until slightly thickened, but not set. Arrange orange sections on
bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill
until thickened again but not set.
Soften gelatin in juice; stirr over low heat until dissolved. Combine
cream cheese, sugar and peel, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin mixture, mixing until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
oranges, chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake.
Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of
pan.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs
for vanilla wafer crumbs.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Turtle Cheesecake
Categories: Cakes Desserts
Servings: 10
2 c Vanilla Wafer Crumbs 6 Tb Margarine, Melted
14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk
1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened
1/2 c Sugar 1 ts Vanilla
2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips *
* Chocolate chips should be melted.
---------------------------------------------------------------------------
Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat,
stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F.,
40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream, additional chopped nuts and maraschino
cherries, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Brownie Swirl Cheesecake
Categories: Cakes Desserts
Servings: 10
8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened
1/2 c Sugar 1 ts Vanilla
2 ea Large Eggs 1 c Milk Chocolate Chips, Melted
Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at
350 degrees F., 15 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Pour over brownie layer. Spoon chocolate over cream cheese
mixture, cut through cheese and chocolate mixture several time to acheive
a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Coconut Choco Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Grham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 2 oz Unsweetened Baking Chocolate
2 Tb Margarine 16 oz Cream Cheese, Softened
1 1/4 c Sugar 1/4 ts Salt
5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream 2 Tb Sugar
2 Tb Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
Melt chocolate and margarine over low heat; stirring until smooth. Combine
cream cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust. Bake
at 350 degrees F., 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300
degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Orange Supreme Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon
3 Tb Margarine, Melted 32 oz Cream Cheese, Softened
3/4 c Sugar 4 ea Large Eggs
1/2 c Sour Cream 1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted 2 Tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups
batter; blend liqueur and pell into remaining batter. Pour chocolate
batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to 325 degrees F. Spoon remianing batter over chocolate batter
continue baking 30 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cake Brownies
Categories: Desserts Cakes
Servings: 24
----------------------------------BROWNIE----------------------------------
1/2 c Butter 1/2 c Oil
1 c Water 4 Tb Unsweetened cocoa
2 c Flour 2 c Sugar
2 ea Eggs 1 ts Baking soda
1/2 c Buttermilk 1 ts Vanilla
----------------------------------FROSTING----------------------------------
1/2 c Butter 3 Tb Unsweetened cocoa
1/3 c Buttermilk 1 pk Confectioners sugar
1 c Chopped walnuts 1 ts Vanilla
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix
butter, oil, water and cocoa together in small sauce pan. Bring to boil.
Add this mixture to flour and sugar and beat until smooth.
2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into
prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting
ingredients in medium saucepan and heat. Do not boil.
4. Frost immediately after removing from oven. Cut into squares when
cool.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Caramel Brownies
Categories: Desserts
Servings: 25
14 oz Caramels 1/3 c Evaporated milk
8 oz German sweet chocolate 6 Tb Butter
4 ea Eggs 1 c Sugar
1 c Flour (sifted) 1 ts Baking powder
1/2 ts Salt 2 ts Vanilla
6 oz Chocolate chips 1 c Chopped walnuts
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine
caramels and evaporated milk in top of double boiler over low heat. Cover
and simmer until caramels are melted, stirring occasionally. Set aside,
keeping warm.
2. Combine German sweet chocolate and butter in 2 quart saucepan. Place
over low heat stirring occasionally until melted. Remove from heat. Cool
to room temperature.
3. Beat eggs until foamy using electric mixer at high speed. Gradually
add sugar, beating until mixture is thick and lemon colored.
4. Sift together flour, baking powder and salt. Add to egg mixture
mixing well. Blend in cooled chocolate mixture and vanilla.
5. Spread half of mixture into prepared baking pan. Bake for 6 minutes.
Remove from oven and spread caramel mixture carefully over baked layer.
Sprinkle with chocolate chips.
6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread
batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts.
7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before
cutting into bars or squares. These brownies are very difficult to cut if
not chilled first.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate marshmallow bars
Categories: Desserts
Servings: 16
2 oz Unsweetened chocolate 1/2 c Butter
1 c Sugar 2 ea Eggs
1/2 c Flour 1 ts Vanilla
1 c Chopped pecans 16 ea Large marshmallows
1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate
and butter in top of double boiler over hot water. Set aside.
2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add
melted chocolate and butter. Beat well. Mix in vanilla and pecans.
3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover
with marshmallows. Return to oven and bake until marshmallows are lightly
browned.
4. Cool slightly and cut into bars.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Sticks
Categories: Desserts Cookies
Servings: 40
-----------------------------------COOKIE-----------------------------------
2 ea Eggs 1/2 c Melted butter
1 c Sugar 2 oz Unsweetened chocolate melted
1/2 ts Peppermint extract 1/2 c Flour
1/2 c Ground almonds
-----------------------------PEPPERMINT FILLING-----------------------------
2 Tb Butter 1 Tb Heavy cream
1 c Confectioners sugar (sifted) 1 ts Peppermint extract
----------------------------------FROSTING----------------------------------
1 oz Semi-sweet chocolate 1 Tb Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48
1 c Semi-sweet chocolate chips 8 ea Marshmallows
1 Tb Water 3/4 c Sifted flour
1/2 c Sugar 3/4 ts Salt
1/2 ts Baking sodaa 1/2 c Softened butter
1/3 c Packed brown sugar 1 ea Egg
2 ts Almond extract 1/2 ts Vanilla
1 1/4 c Quick cooking oats 1 c Chopped pecans
1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.
2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.
3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits 'o Brickle.from: _Cookiemania_
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96
-----------------------------------COOKIE-----------------------------------
1 c Butter 3 c Brown sugar
1 ts Vanilla 2 3/4 c Flour
1/2 ts Baking powder
----------------------------------TOPPING----------------------------------
6 oz Semi-sweet chocolate chips 3 Tb Butter
1 Tb Water 1 x Bits 'o brickle baking chips
1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.
2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.
3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.
4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
'o Brickle.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mocha Cookies
Categories: Desserts Cookies
Servings: 36
1/2 c Butter 3/4 c Sugar
1/4 c Packed brown sugar 1 ea Egg
1 1/2 c Flour 2 Tb In. coff. powder No crystals
1 ts Baking powder 1/2 ts Salt
1/2 ts Cinnamon 2 ts Vanilla
1 c Finely chopped walnuts 12 oz Semi-sweet chocolate chips
1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
thouroughly in refrigerator (at least two hours).
2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes.
3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
chips in the center of each hot cookie. When chocolate has softened,
spread over top and sprinkle with balance of walnuts. Remove to wire rack
and cool.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fudge brownies
Categories: Desserts
Servings: 36
1 c Butter 4 oz Unsweetened chocolate
4 ea Eggs 1 x Pinch salt
2 c Sugar 1 c Sifted flour
1 ts Baking powder 1 ts Vanilla
1 c Chopped pecans
1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
chocolate in small saucepan over low heat. Stir to blen and set aside to
cool.
2. Beat eggs until light yellow; add salt, sugar, flour, and paking
powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend
thouroughly.
3. Pour into prepared pan and bake 35-45 minutes or until knife inserted
in center comes out clean. Cool before cutting.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: White chocolate brownies
Categories: Desserts
Servings: 24
6 Tb Unsalted butter 8 oz Grated white chocolate
2 ea Eggs 1/2 c Sugar
1 Tb Vanilla 1 c Flour
1 c Heaped semi-sweet choc chunk
1. Preheat oven to 350. Grease and flour an 8 inch square baking pan.
Melt butter and 4 oz of white chocolate together in top of double boiler
over hot water. When melted remove from heat and add balance of white
chocolate. Stir to blend well. Set aside.
2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and
butter mixture, vanilla and flour. Beat just until smooth. Add chocolate
chunks and mix in by hand -- do not beat.
3. Pour into prepared pan and bake 35 minutes or until toothpick inserted
in center comes out clean. Cool on wire rack. Cut into squares or bars.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Raspberry Meringues
Categories: Desserts Candies
Servings: 36
3 ea Eggs (room temp) 1/4 ts Cream of tartar
1 x Dash salt 3/4 c Sugar
1/4 c Raspberry preserves, seedles 6 x Drops red food coloring
1. 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.
2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
Bake for two hours. Cool completely. Peel off foil.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Peanut butter chip cookies
Categories: Desserts Cookies
Servings: 48
1/2 c Butter softened 3/4 c Packed brown sugar
1/2 c Chunky peanut butter 2 ea Eggs
1 1/2 c Flour 1 ts Baking soda
1 c Salted peanuts 6 oz Semi-sweet chocolate chips
6 oz (or) butterscotch chips
1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended.
2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie
sheet.
3. Bake 9-12 minutes or until golden brown. Remove right away from
cookie sheet and cool on wire rack.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Dip and sprinkle
Categories: Desserts Cookies
Servings: 60
-----------------------------------COOKIE-----------------------------------
2 1/3 c Sifted flour 1/4 ts Salt
1 c Butter softened 2/3 c Sugar
1 ea Egg yolk 1 ts Vanilla
1 c Finely ground almonds
-------------------------CHOCOLATE DIPPING MIXTURE-------------------------
6 oz Semi-sweet chocolate chips 3 Tb Butter
1 Tb Hot water 1 x Choc. or candy sprinkles
1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Kisses
Categories: Desserts Candies
Servings: 60
1 c Butter 1/2 c Sugar
1 ts Vanilla 2 c Flour
14 oz Hershey's kisses 1 x Confectioner's sugar
1. Cream butter and sugar, beating well. Add vanilla and flour, and mix
well. Chill dough for one hour.
2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with
palms of hands and then flatten. Dough should not be thick. Put kiss in
center. Bring dough up, shaping around kiss to cover completely.
3. Place onto ungreased cookie sheet one inch apart and bake for 12-15
minutes, until just starting to brown.
4. Roll in confectioner's sugar when cool.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Savory Hamburger Soup
Categories: Hamburger Meats Soups Main dish
Servings: 2
1 ea Lge. Carrot, Thinly Sliced 2 Tb Chopped Onion
1 Tb Water 1/2 lb Lean Ground Beef
1 c Tomato Sauce 1/2 c Water
2 Tb Dry Red Wine 1/2 ts Sugar
1/4 ts Salt 1 x Dash Garlic Powder
1 x Dash Pepper 2 Tb Shredded Cheddar Cheese
In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Steak Au Poivre
Categories: Steak Meats Main dish
Servings: 2
1 ts Whole Black Peppercorns 2 ea Cubed Beef Steaks
2 Tb Cooking Oil 2 Tb Brandy
1/4 ts Instant Beef Bouillon
Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed
peppercorns, pressing in firmly with fingers. Let steaks stand at room
temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on
100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to
coat the dish. Place the steaks in the browning dish. Micro-cook,
covered, on 100% power for 1 minute. Turn steadks and micro-cook covered
on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks
to a warm serving platter. Stir brandy and bouillon granules into liquid
in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to
1 minute or till boiling. Pour over steaks and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sour Cream Burgers
Categories: Hamburger Main dish Meats
Servings: 2
1/4 c Dairy Sour Cream 2 Tb Sliced Green Onion
4 ts Fine Dry Bread Crumbs 1/4 ts Salt
1 x Dash Pepper 1/2 lb Lean Ground Beef
2 ea Hamburger Buns * 1 x Lettuce Leaves
2 ea Thin Slices Tomato 1 x Dairy Sour Cream (Opt.)
* Hamburger buns should be split, toasted and buttered.
--------------------------------------------------------------------------
Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and
freshly ground pepper. Add the ground beef, mix well. Shape into two
3/4-inch thick patties. Place patties in a small baking dish. Loosely
cover with clear plastic wrap or waxed paper. Micro-cook on 100% power
for 3 minutes. Turn patties over, rotate the baking dish a half turn.
Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or
until meat is done. Drain off fat. Serve the patties on toasted buns
with lettuce and tomato. Dollop with additional sour cream, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2
2 ea Slices Bacon 4 ts Unbleached Flour
1/2 ts Instant Beef Bouillon 1/4 ts Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms
In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power
for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in
casserole. Crumble bacon and set aside. Stir flour, bouillon granules,
and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix
well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions and
mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til
meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon
atop and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Stuffed Steak Roll
Categories: Steak Meats Main dish
Servings: 2
1/2 lb Boneless Top Round * 4 ts Water
1 Tb Butter Or Margarine 1/2 c Cornbread Stuffing Mix
2 Tb Shredded Carrot 2 ea Green Onions, Sliced
1 ts Water 1 ts Kitchen Bouquet
2 ts Butter or Margarine 2 ts Unbleached Flour
1/2 c Water 2 ts Dry Sherry
1 ts Kitchen Bouquet 1/2 ts Instant Beef Bouillon
* Meat should be 1/2-inch thick.
--------------------------------------------------------------------------
Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup
measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on
100% power about 45 seconds or until butter is melted. Stir in stuffing
mix, carrot and green onion. Spread mixture to within 1/2-inch of the
edge of the meat. Roll up jelly-roll style starting with the narrow end.
Tie steak with string or use wooden picks to secure. Place meat, seam
side down, on a nonmetal rack in a shallow baking dish. Micro-cook,
uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water
and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over.
Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50%
power for 4 to 7 minutes more or till meat is done, rotating dish every 2
minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or
margarine, uncovered, at 100% power for 30 to 45 seconds or until butter
is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1
1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30
seconds. Slice meat roll into 1/2-inch thick slices. Remove string or
wooden picks. Serve sauce with meat.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lasagna Rolls
Categories: Pasta Main dish Meats
Servings: 2
1/2 lb Bulk Italian Sausage 1/4 c Chopped Onion
1 ea Large Beaten Egg 1/2 c Cream-style Cottage Cheese
2 Tb Grated Parmesan Cheese 4 ea Lasagna Noodles, Cooked
8 oz (1 can) Pizza Sauce 1 Tb Water or Dry Red Wine
1/4 c Shredded Mozzarella Cheese
Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion.
Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is
done and onion is tender. Drain off fat. Stir in beaten egg, cream-style
cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle
with some of the meat-cheese mixture. Roll up each noodle jelly-roll
style, starting with the short edge. Place seam side down in a small
greased baking dish. Stir together the pizza sauce and water or dry red
wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered,
on 100% power for 4 to 5 minutes or till the lasagna rolls are heated
through. Sprinkle shredded mozzarella cheese atop the lasagna rolls.
Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or
till cheese is just melted.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Taco Salad
Categories: Mexican Meats Main dish
Servings: 2
1/2 lb Bulk Pork Sausage 2 Tb Chopped Onion
1/2 c Tomato Sauce 2 Tb Canned Chili Peppers,Chopped
1 1/2 ts Unbleached Flour 1 ts Chili Powder (Or To Taste)
1 x Dash Of Garlic Powder 3 c Torn Lettuce
1 ea Lge. Carrot, Shredded 1/2 c Cherry Tomatoes, Halved
1/4 c Monterey Jack Cheese Shreds 1/4 c Coarsely Crushed Taco Chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook,
uncovered, on 100% of power 4 minutes or till meat is no longer pink,
stirring once. Drain off fat. Stir in tomato sauce, canned green chili
peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes.
Top with sausage mixture, shredded cheese and taco chips
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Scrambled Eggs And Ham
Categories: Ham Eggs Meats Main dish
Servings: 2
2 oz Boiled Ham Cut Into Strips 2 Tb Sliced Green Onion
1 Tb Butter or Margarine 1/4 ts Dried Basil, Crushed
4 ea Large Beaten Eggs 1/4 c Whole Milk
1/4 c Shredded Cheddar Cheese
In a 7-inch pie plate combine ham, green onion, butter or margarine and
basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or
till the mixture is heated through. Meanwhile, stir together beaten eggs
and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on
50% of power for 4 to 5 minutes or till eggs are nearly set, pushing
cooked portions to center of dish several times during cooking. Sprinkle
with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1
minute more or till cheese is just melted.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sweet 'N' Sour Sauced Pork
Categories: Pork Meats Main dish
Servings: 2
1/2 lb Lean Boneless Pork 4 ts Cooking Oil
2 ts Sesame Oil 1 ea Med. Carrot *
1 ea Small Green Bell Pepper ** 2 ea Green Onions, Sliced
1/4 c Packed Brown Sugar 2 ts Cornstarch
2 Tb Water 2 Tb Red Wine Vinegar
1 ts Soy Sauce 1 x Dash Of Ground Ginger
1 c Pineapple Chunks, Drained 1 x Hot Cooked Rice
* Carrot should be cut thinly with a slant cut.
** Green Bell Pepper should be seeded and cut into strips.
--------------------------------------------------------------------------
Partially freeze pork. Thinly slice into bite-size strips. Preheat a
10-inch microwave browning dish on 100% of power for 5 minutes. Add
cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork.
Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no
longer pink, stirring every minute. Stir in sliced carrot, green pepper
strips, and sliced green onions. Micro-cook, covered, on 100% power for 2
to 4 minutes more or till the vegetables are crisp-tender. Drain off
liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch.
Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened
and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks.
Micro-cook, uncovered, on 100% power for about 45 seconds more or till
pineapple is heated through. Toss the pineapple mixture with the pork
mixture. Serve with cooked rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sausage And Cornbread Cabbage Rolls
Categories: Sausage Main dish Vegetables
Servings: 2
4 ea Large Cabbage Leaves 1 ea Large Beaten Egg
1 c Apple Chopped (1 Med) 1/3 c Cornbread Stuffing Mix
2 Tb Apple Juice Or Cider 1/2 lb Bulk Pork Sausage
1/4 c Water 1/3 c Apple Juice Or Cider
1 ts Cornstarch 1/2 ts Instant Beef Bouillon
Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till
leaves are limp. Stir together egg, 1/2 cup of the chopped apple,
stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide
meat mixture into four portions. Place one portion of meat mixture on
each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each
leaf, making sure folded edges are included in roll. Arrange rolls in a
shallow baking dish. Pour water over rolls. Cover with vented clear
plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes,
rotating dish a half-turn after 7 minutes. Transfer rolls to a serving
platter. Cover and keep warm. For sauce, in a 2-cup measure stir
together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon
granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on
100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly,
stirring every 30 seconds. Spoon sauce atop cabbage rolls.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sausage Sandwiches
Categories: Sausage Meats Main dish
Servings: 2
1/2 lb Bulk Italian Sausage 2 Tb Chopped Onion
1/4 c Catsup 1/4 ts Dried Oregano, Crushed
2 ea Single French Rolls, Split 2 ea Slices Mozzarella Cheese
Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped
onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or
till sausage is done, stirring once. Pour off fat. Stir in catsup and
oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
till sausage mixture is heated through. Place roll bottoms on a paper
towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top
each with a slice of cheese and the top of the roll. Micro-cook,
uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese
is just melted.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Individual Carrot-Pork Loaves
Categories: Pork Meats Main dish
Servings: 2
1/4 c Shredded Carrot 2 Tb Chopped Onion
1 ea Large Beaten Egg 1/4 c Fine Dry Bread Crumbs
1/4 ts Dried Oregano, Crushed 1/2 lb Ground Pork
1/4 c Shredded Cheddar Cheese
Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1
1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano,
1/4 t salt and a dash of freshly ground pepper. Add pork; mix well.
Shape into two individual loaves. Place in a shallow baking dish.
Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no
longer pink, giving the dis a quarter turn and draining off fat every 2
minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for
45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange-Glazed Ham
Categories: Ham Meats Main dish
Servings: 2
6 oz Slice Fully Cooked Ham * 2 ea Stalks Celery **
11 oz Mandarin Orange Sections *** 1 ts Cornstarch
1/8 ts Ground Ginger
* Slice of Ham should be cut into 3/4-inch chunks.
** Celery should be cut into 1/2-inch chunks on a slant cut (bias)
*** Mandarin Oranges should contain pineapple also. If they do not,
--------------------------------------------------------------------------
In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on
100% power for 3 to 4 minutes or till heated through. Drain orange
sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure
stir together cornstarch and cinnamon. Stir into reserved liquid.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till
thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and
celery mixture. Stir in thickened mixture. Stir in orange sections with
pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or
till heated through. Serve with hot cooked rice, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lamb And Pine Nut Stir-Fry
Categories: Lamb Main dish
Servings: 2
4 oz Boneless Lamb 1/3 c Water
1 Tb Oyster Sauce * 1 1/2 ts Cornstarch
1 ts Grated Gingerroot 1/2 ts Instant Chicken Bouillon
1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh Mushrooms
2 Tb Water 1 Tb Cooking Oil
1/4 c Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.)
* Oyster sauce is an ingredient used frequently in Oriental Cooking.
--------------------------------------------------------------------------
Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup
measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100%
of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring
every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy,
sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just
crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch
microwave browning dish on 100% power for 3 minutes. Add cooking oil to
browning dish. Swirl to coat dish. Add lamb strips. Micro-cook,
covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done.
Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and
bok choy mixture. Serve over hot cooked rice if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chutney Chicken
Categories: Chicken Poultry Main dish
Servings: 2
1/2 c Water 1/4 c Dried Apple
14 oz (4) Chicken Drumsticks 1/4 c Water
8 oz Tomato Sauce/Chopped Onions 1/4 c Raisins
1/2 ts Cornstarch 1/2 ts Finely Shreeded Orange Peel
1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce
1 x Hot Cooked Rice (Opt.)
In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power
for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5
minutes. Drain off excess water. Meanwhile, place chicken drumsticks in
a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover
with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5
to 6 minutes or till the chicken is tender, rotationg the dish a
quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks
to a serving platter. Cover and keep warm while preparing tomato sauce.
For tomato sauce, in a 4-cup measure combine tomato sauce with chopped
onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled
hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power
for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange Chicken
Categories: Chicken Citrus Main dish Poultry
Servings: 2
1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice
1/4 ts Finely Shredded Orange Peel 1 x Dash Ground Cinnamon
1/2 c Orange Juice 1 1/2 ts Cornstarch
2 Tb Broken Walnut Meats 2 x Cucumber Roses (Opt.)
* Chicken Breast should be skinned and boned.
--------------------------------------------------------------------------
Halve chicken breast lengthwise. Place one portion, boned side up,
between two pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet, forming a rectangle about
1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to
taste. Repeat with the remaining portion of chicken. In a small bowl
stir together cooked rice, shredded orang peel, and ground cinnamon.
Spoon half of the rice orange peel mixture atop one chicken breast
portion, spreading it to within 1/4-inch of the edges. Fold in sides,
roll up jelly-roll style, starting with one end. Repeat with the
remaining rice-orange peel mixture and chicken portion. Place chicken
rolls, seam side down, in a shallow baking dish. Cover with vented clear
plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7
to 8 minutes or till chicken is tender, rotating dish a half-turn after 4
minutes. Transfer chicken rolls to a serving platter. For orange sauce,
in a 1-cup measure stir together orange juice and cornstarch. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is
thickened and bubbly, stirring every 20 seconds. Stir in broken walnut
meats. Spoon the orange sauce atop the chicken rolls on the serving
platter. Garnish with cucumber roses, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Citrus-Buttered Lobster Tails
Categories: Seafood Lobster Citrus Main dish
Servings: 2
16 oz (2) Frozen Lobster Tails 1/2 c Water
1/4 c Butter Or Margaine 1 Tb Lemon Juice
1/2 ts Finely Shredded Orange Peel 1/8 ts Salt
1 x Dash Ground Ginger 1 x Dash Paprika
Place frozen lobster tails in a shallow baking dish. Micro-cook, covered,
on 30% power for 7 to 8 minutes or till thawed, rotating dish a
quarter-turn once. The tails are thawed when the shells are flexible
enough to bend. Using a heavy knife, cut through the center of the top
shells. Continue cutting through meat but not through undersehells.
Spread the tails open, butterfly style, so meat is on top. Return to
shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power
for 6 to 8 minutes or just till meat is opaque, rotating dish a
quarter-turn every minute. (Shield cooked meat with small pieces of foil,
if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes.
Meanwhile, combine butter or margarine, lemon juice, orange peel, salt,
ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till butter is melted. Mix well. Drizzle lobster tails with
butter mixture.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Salmon Steaks With Wine Sauce
Categories: Salmon Wine Main dish Fish Sauce
Servings: 2
8 oz (2) Salmon Steaks * 2 ts Cooking Oil
1 Tb Butter or Margarine 1 ts Cornstarch
1 x Dash White Pepper 1/2 c Half & Half Light Cream
1 ea Lge. Beaten Egg Yolk 2 Tb Dry White Wine
1 x Seedless Green Grapes (Opt.)
* Salmon steaks may be either fresh or frozen.
--------------------------------------------------------------------------
Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning
dish on 100% power for 3 minutes. Add cooking oil to the browning dish;
swirl to coat the dish. Place fresh or thawed salmon steaks in the
browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn
the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or
till the salmon flakes easily when tested with a fork. Let the salmon
steaks stand, covered, while preparing the wine sauce. For the wine
sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered,
on 100% of power for 45 seconds to 1 minute or till melted. Stir in the
cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered,
on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly,
stirring every minute. Stir HALF the hot cream mixture into the beaten
egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50%
of power for 1 minute, stirring every 15 seconds. Stir till mixture is
smooth. Stir in dry white wine. Transfer the salmon steaks to a serving
platter. Spoon the wine sauce atop. Garnish with seedless green grapes,
if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Crab-Topped Shrimp
Categories: Crab Shrimp Main dish Seafood
Servings: 2
12 ea Large Shrimp * 2 Tb Sliced Green Onion
1 Tb Butter Or Margarine 1 ts Lemon Juice
1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat **
2 Tb Fine Dry Bread Crumbs 1 x Lemon Wedges
* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.
--------------------------------------------------------------------------
Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each
shell lengthwise down the body. Hold the shrimp in one hand and carefully
peel back the shell starting with the head end. Gently pull on the tail
portion of the shell to remove the entire shell. Butterfly shrimp by
cutting down the back almost but not all the way through; remove vein.
Repeat with remaining shrimp. Set aside. In a small nonmetal bowl,
micro-cook sliced green onion and the butter or margarine, uncovered, on
100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir
in lemon juice and bottled hot pepper sauce. Toss with the flaked crab
meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up,
in two 10-ounce oval casseroles. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the
casseroles a half-turn once. Drain off liquid and rearrange shrimp,
placing the least-cooked portions to the outside of the casseroles. Spoon
crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a half-turn once. Serve with lemon wedges.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Toasty Walnut Muffins
Categories: Muffins Breads
Servings: 2
1/4 c Quick-cooking Rolled Oats 1/2 c Unbleached Flour
2 Tb Sugar 1/2 ts Baking Powder
1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk
2 Tb Cooking Oil 2 Tb Milk
1/4 c Broken Walnuts, Toasted 2 Tb Raisins
2 ts Unbleached Flour 1 ts Brown Sugar
1 ts Butter or Margarine
Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile
stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of
salt. Stir egg yolk, oil and milk into oat mixture; add to dry
ingredients, stirring just till moistened. Fold in 3 T of the walnuts and
the raisins. Line four 6-ounce custard cups with paper baking cups. Fill
2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining
walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for
1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done,
surface may still appear moist but a wooden pick inserted near the center
should come out clean.) Remove from custard cups. Let stand on a wire
rack for 5 minutes. Serve warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Corn Muffins
Categories: Muffins Breads
Servings: 2
1/3 c Unbleached Flour 1/3 c Yellow Cornmeal
2 Tb Sugar 1 1/2 ts Baking Powder
1/4 ts Salt 1 ea Large Beaten Egg
1/4 c Milk 4 ts Cooking Oil
1 x Yellow Corn Meal
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all at
once to the dry ingredients, stirring just till moistened. Line four 6-oz
custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little
additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power
about 1 1/2 minutes or till done, rearranging twice. (When done, the
surface may appear moist but a wooden pick inserted near the center should
come out clean.)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rice Pilaf
Categories: Rice Main dish Vegetables
Servings: 2
1/2 c Sliced Fresh Mushrooms 2 ea Green Onions, Sliced
1 Tb Butter Or Margarine 2/3 c Water
1/3 c Regular Long Grain Rice 1/4 ea Med. Bell Pepper *
1/4 ts Salt 1/4 ts Dried Sage, Crushed
2 ts Snipped Parsley
* Bell peppers can be any color, but should be cut into 1-inch julienne
strips.
--------------------------------------------------------------------------
In a 1-quart casserole micro-cook mushrooms, onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till
vegetables are tender. Stir in water, rice, bell pepper strips, salt, and
sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till
rice is tender and liquid is absorbed, stirring once. Stir in parsley.
Let stand, covered, for 5 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Herbed Tomato Soup
Categories: Herbs Soups
Servings: 2
2 Tb Chopped Onion 1 Tb Butter Or Margarine
8 oz (1 Can) Tomato Sauce 1/4 ts Dried Basil, Crushed
1/8 ts Dried Thyme, Crushed 1 x Dash Freshly Ground Pepper
1 c Water 1 ts Instant Chicken Bouillon
1 x Parmesan Croutons
In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
boiling. Stir in the water and instant chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the
mixture is heated through. Serve with the Parmesan Croutons.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Parmesan Croutons
Categories: Croutons Cheese Breads
Servings: 2
1 ea Slice Whole Wheat Bread 1 Tb Butter Or Margarine
1 Tb Grated Parmesan Cheese
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange bread
triangles in a shallow baking dish or pie plate. Micro-cook, uncovered,
on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the
bread from the microwave oven. In a custard cup micro-cook butter or
margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.
Drizzle over bread triangles. Sprinkle with grated parmesan cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2
1/4 c Chopped Onion 2 Tb Snipped Parsley
1 Tb Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms
1 1/2 ts Cornstarch 1 ts Instant Beef Bouillon
1/2 ts Worcestershire Sauce 1/8 ts Dry Mustard
1 x Dash Freshly Ground Pepper 2/3 c Water
1/2 c Dairy Sour Cream 1 x Snipped Parsley (Opt.)
In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.
NOTE:
-----
After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it's base.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fruit Soup
Categories: Fruits Soups
Servings: 2
2/3 c Apricot Nectar 1 ts Cornstarch
1 Tb Brandy 1 Tb Honey
1/8 ts Ground Allspice 1 c Peeled & Sliced Fruits *
* Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
-------------------------------------------------------------------------
In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2
to 3 minutes or till the mixture is thickened and bubbly, stiring every 30
seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Chill thoroughly, if desired.
Serve hot or cold.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oriental Pea Pods And Carrots
Categories: Oriental Vegetables
Servings: 2
1/4 c Water 1 Tb Soy Sauce
1 ts Cornstarch 1 x Dash Crushed Red Pepper
1 ea Med. Carrot * 2 ts Water
3 oz Frozen Pea Pods 2 Tb Broken Walnuts
1 ts Butter or Margarine
* Medium Carrot should be thinly sliced on a diagonal cut (bias).
--------------------------------------------------------------------------
In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Place
the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook,
covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot,
pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on
100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
Toss with the soy sauce mixture.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Carrots in Orange-Basil Butter
Categories: Herbs Vegetables
Servings: 2
2 ea Med. Carrots * 1 Tb Water
1 Tb Butter Or Margarine 1/8 ts Finely Shredded Orange Peel
1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.)
* Carrots should be cut into julienne strips.
--------------------------------------------------------------------------
Place carrot strips in a 1-quart casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot
strips are crisp-tender. Let stand, covered, while preparing butter
mixture. For butter mixture, in a custard cup combine butter or
margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power
about 30 seconds or till butter or margarine is melted. Drain Carrots.
Drizzle butter mixture over carrot strips. Garnish with snipped parsley,
if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange And Peanut Sweet Potatoes
Categories: Nuts Fruits Vegetables
Servings: 2
2 ea Med. Sweet Potatoes 1/4 ts Finely Shredded Orange Peel
2 Tb Orange Juice 1/2 c Orange Juice
2 ts Cornstarch 4 Tb Honey Or Maple (flvrd) syrup
2 Tb Peanuts
Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place
in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T
orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or
till potatoes are tender. Let stand, covered, while preparing sauce. For
sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch,
and finely shredded orange peel. Stir in honey or maple (maple-flavored)
syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till
thickened and bubbly, stirring every 30 seconds. Stir together sauce and
potato slices. Sprinkle with roasted but unsalted peanuts.
NOTE:
-----
True maple syrup is the best if you have it.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Twice-Baked Potatoes
Categories: Vegetables
Servings: 2
2 ea Med. Baking Potatoes 1/4 c Shredded Cheddar Cheese
1 Tb Butter Or Margarine 2 ts Sliced Green Onions
1 x Milk 1 x Paprika (Optional)
Scrub baking potatoes with a brush. Prick with a fork in several places.
Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100%
power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise
slice from the top of each potato. Discard the skin from the lengthwise
slices, place the potato portions from the lengthwise slices in a mixing
bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick
shells; reserve the shells. Add the insides of the potatoes to the mixing
bowl containing the potato portions from the top slices; mash. Stir in
shredded cheddar cheese, butter or margarine and sliced green onion. Beat
in enough milk to give the mixture a stiff consistency. Season to taste
with salt and freshly ground pepper. Pile the mashed potato mixture into
the reserved potato shells. Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato
mixture is heated through. Sprinkle with paprika, if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rice-Stuffed Artichokes
Categories: Artichokes Rice Vegetables
Servings: 2
2 ea Med. Artichokes 2 ts Lemon Juice
1/4 c Water 1/2 c Shredded Carrot
1/4 c Sliced Green Onion 2 Tb Butter Or Margarine
1/4 ts Dried Sage, Crushed 1 c Cooked Rice
1/2 c Chicken Broth 1 ts Lemon Juice
3/4 ts Cornstarch 1 x Dash White Pepper
1 ea Large Beaten Egg Yolk
Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from
tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice.
Place artichokes and water in a casserole. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
tender, rotating casserole a half-turn after 4 minutes. Let stand,
covered, while preparing stuffing. For stuffing, in a small nonmetal bowl
stir together carrot, onion, butter or margarine, and sage. Micro-cook,
covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are
tender, stirring once. Stir together vegetable mixture and rice. Drain
artichokes. Remove the center leaves and chokes from artichokes. Spread
artichoke leaves slightly. Spoon rice stuffing into the center of each
artichoke and behind each large leaf. Return artichokes to casserole.
Cover with vented clear plastic warp. Micro-cook, covered, on 100% power
for 2 to 3 minutes or till stuffing is hot and bases of artichokes are
fork-tender, rotating the casserole a half-turn every minute. Let stand,
covered, while preparing sauce. For sauce, in a 2-cup measure stir
together chicken broth, 1 t lemon juice, cornstarch, and pepper.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened
and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the
egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on
100% power for 30 seconds. Transfer stuffed artichokes to a warm serving
platter. Pour sauce around the artichokes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Swiss-Sauced Broccoli
Categories: Cheese Vegetables Sauces
Servings: 2
6 oz Fresh Broccoli 2 Tb Water
1/8 ts Salt 2 ts Butter Or Margarine
1 1/2 ts Unbleached Flour 1 x Dash Salt
1 x Dash White Pepper 1/3 c Milk
1/4 c Shredded Swiss Cheese
Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli
stalks lengthwise into uniform spears, following the branching lines. In
a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook,
covered, on 100% power for 5 to 6 minutes or just till tender. Let stand,
covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook
butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till
melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook,
uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,
stirring every 30 seconds. Stir in shredded Swiss cheese til melted.
Drain Broccoli. Serve sauce atop broccoli.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Green Beans Amadine
Categories: Nuts Vegetables
Servings: 2
1 c Frozen Cut Green Beans 2 ts Water
2 ts Butter Or Margarine 2 Tb Slivered Almonds, Toasted
1/2 ts Lemon Juice
Place green beans in a small nonmetal bowl. Sprinkle with water.
Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender.
Let stand, covered, while preparing butter mixture. For butter mixture,
in a custard cup micro-cook butter or margarine, uncovered, on 100% power
for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon
juice. Drain green beans; spoon butter mixture over green beans.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Citrus Dumplings
Categories: Citrus Breads
Servings: 2
1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice
2 ts Cornstarch 1/4 ts Ground Cinnamon
11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick
2 Tb Sugar 2 Tb Milk
1 ts Sugar 1 x Dash Ground Cinnamon
In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained mandarin orange sections and finely shredded orange peel.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till
mixture is heated through. Meanwhile for dumplings, stir together
Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop
mixture into four mound atop the hot orange mixture. Micro-cook,
uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set.
Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar
mixture atop dumplings.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Stirred Custard Sauce
Categories: Sauces Fruits
Servings: 2
2 ea Large Beaten Egg Yolks 2/3 c Half & Half Light Cream
4 ts Sugar 1 x Dash Salt
1 Tb Galliano,Brandy, or Ameretto 1/2 ts Vanilla
--------------------------------FRESH FRUITS--------------------------------
1 x Orange Slices 1 x Halved Strawberries
1 x Sliced Kiwi 1 x Sliced Peaches
1 x Pineapple Chunks
In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture
thickens slightly, stirring every minute. Place the 2-cup measure in a
bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in
Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with
clear plastic wrap and refrigerate till serving time. To serve, spoon
over one of the above fresh fruits, or a mixture of the above fresh
fruits.
NOTE:
-----
Cool the custard mixture for Stirred Custard Sauce by placing the glass
measure inside a larger bowl filled with ice water. After stirring the
mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding
these ingredients at this stage speeds the cooling of the custard and
helps prevent curdling. Be sure to place clear plastic wrap directly on
the surface of the custard befroe it is refrigerated. Covering the
surface will prevent a "skin" from forming on the top of the custard
sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pecan Pie
Categories: Nuts Pies
Servings: 1
2 Tb Butter Or Margarine 2 ea Large Beaten Eggs
1/2 c Dark Corn Syrup 1/3 c Sugar
2 ts Unbleached Flour 1/4 ts Vanilla
1 x Pecan Pie Pastry Shell 1/2 c Pecan Halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on
100% power for 30 seconds to 1 minute or till melted. Stir in beaten
eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power
about 5 minutes or till slightly thickened, stirring every minute. Stir
in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie.
Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,
rotating the dish a quarter-turn every 2 minutes. Cool before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pecan Pie Pastry
Categories: Nuts Pies
Servings: 2
1/2 c Unbleached Flour 2 Tb Finely Chopped Pecans
1/4 ts Salt 3 Tb Shortening Or Lard
1 x Cold Water 1 x Dried Beans
In a small mixing bowl stir together flour, chopped pecans and salt. Cut
in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a fork.
Push to side of bowl. Repeat till all is moistened. Form dough into a
ball. On a lightly floured surface roll the ball into a 10-inch circle.
Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover
surface of pastry with clear plastic wrap. Spread dried beans atop the
plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power
for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully
lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70%
power about 2 minutes or till pastry is dry.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Pots De Creme
Categories: Chocolate Desserts
Servings: 2
1/2 c Light Cream 2 oz German Cooking Chocolate *
1 1/2 ts Sugar 1 x Dash Salt
2 ea Large Beaten Egg Yolks 1/4 ts Vanilla
1 x Whipped Cream (Opt.)
* German cooking chocolate should be coarsely chopped.
--------------------------------------------------------------------------
In a small nonmetal bowl stir together light cream, chopped chocolate,
sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes
or till chocolate is melted, stirring every 30 seconds. Stir about HALF
of the hot mixture into the beaten egg yolks. Return all to the bowl,
mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or
till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2
pot de creme cups or 6-ounce custard cups. Cover and chill for several
hours or till firm. Garnish with whipped cream, if desired.
NOTE:
-----
SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate
in the baking supplies department of most supermarkets--semisweet
chocolate, unsweetened chocolate, and sweet chocolate. The semisweet
chocolate is made from chocolate that is just slightly sweetened with
sugar. Unsweetened chocolate is the original baking or cooking chocolate
and has no added flavorings or sugar. And sweet chocolate, such as the
German cooking chocolate used in the Chocolate Pots de Creme recipe, is
chocolate mixed with sugar and sometimes additional cocoa butter or
flavorings.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana Split Sundaes
Categories: Bananas Ice cream Desserts
Servings: 2
2 oz Semisweet Chocolate 1/4 c Light Corn Syrup
1/4 c Sweetened Condensed Milk 1/4 ts Vanilla
1 x Ice Cream 2 Tb Unsalted, Roasted Peanuts
2 ea Small Bananas, Quartered
Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power
for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and
sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Stir in vanilla. Serve warm
atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around
ice cream.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pecan Pudding
Categories: Nuts Desserts
Servings: 2
1 Tb Butter Or Margarine 1 ea Large Beaten Egg
1/3 c Dark Corn Syrup 1/4 ts Vanilla
2 Tb Unbleached Flour 1/8 ts Baking Powder
1/4 c Chopped Pecans 1 x Powdered Sugar
In a 15-ounce custard cup micro-cook the butter or margarine, uncovered,
on 100% power for 30 to 40 seconds or just till melted. Swirl the butter
in the custard cup, coating sides and bottom. Pour the excess butter from
the custard cup into the beaten egg. Stir in the dark corn syrup and
vanilla. Stir together flour and baking powder. Stir flour mixture into
egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into
the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power
for 3 to 4 minutes or till the pecan mixture is just set, rotating the
custard cup a half-turn every minute. Sift a little powdered sugar atop.
Serve warm with light cream, if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chili Con Queso
Categories: Chili Appetizers
Servings: 2
1/4 c Chopped Onion 1 ts Butter Or Margarine
1/2 c American Cheese Spread 1 ea Med. Tomato *
2 Tb Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.)
1 x Tortilla Or Corn Chips
* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
--------------------------------------------------------------------------
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more
or till the cheese mixture is heated through. Serve immediately with
tortilla or corn chips. Makes about 1 cup of dip.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Nutty Cheese Brulee
Categories: Cheese Nuts Appetizers
Servings: 2
4 oz Brie Cheese, Rind Removed OR 5 1/2 oz Camembert CheeseRind Removed
1 Tb Ice Cream Topping * 2 Tb Broken Pecans Or Walnuts
----------------------------------DIPPERS----------------------------------
1 x Flat Bread 1 x Unsalted Crackers
1 x Apple or Pear Slices
* Ice cream toppings can be one of the following: Strawberry,
--------------------------------------------------------------------------
Place the Brie or Camembert cheese in the center of a nonmetal plate or
small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power
about 30 seconds or till the cheese begins to melt and lose its shape.
Serve immediately with flat pread or unsalted crackers and apple or pear
slices.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Irish Coffee
Categories: Beverages
Servings: 2
1 1/2 c Warm Water 1 Tb Instant Coffee Crystals
1/4 c Irish Whiskey 1 x Brown Sugar To Taste
1 x Dessert Topping *
* Dessert topping should be in a pressurized can.
--------------------------------------------------------------------------
In a 2-cup measure combine water and instant coffee crystals. Micro-cook,
uncovered, on 100% power about 4 minutes or just till steaming hot. Stir
in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee
mixture with some pressurized dessert topping.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Amaretto Coffee
Categories: Beverages
Servings: 2
1 1/2 c Warm Water 1 Tb Instant Coffee Crystals
1/3 c Amaretto 1 x Dessert Topping *
* Dessert topping should be in a pressurized can.
--------------------------------------------------------------------------
In a 2-cup measure stir together water and instant coffee crystals.
Micro-cook, uncovered, on 100% power for about 4 minutes or just till
steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee
mixture with some dessert topping.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lemon Spice Tea
Categories: Beverages
Servings: 2
2 c Warm Water 1 Tb Honey
2 ea Slices Lemon 2 ea Inches Stick Cinnamon *
2 ea Tea Bags 1 x Lemon Slices (Opt.)
* Stick cinnamon sould be broken up into small pieces.
--------------------------------------------------------------------------
In a 2-cup measure combine water, honey, lemon slices and cinnamon.
Micro-cook, uncovered, on 100% power for about 4 minutes or just till
steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove
tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with
additional lemon slices, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cider Snap
Categories: Beverages Fruits
Servings: 2
2 c Apple Cider Or Juice 4 ts Red Cinnamon Candies
4 ea Thin Apple Slices (Opt.)
In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and
the cider is steaming hot, stirring once. Serve in mugs. Garnish with
apple slices, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Glogg
Categories: Beverages
Servings: 2
1 ts Finely Shredded Orange Peel 1 ea Inch Stick Cinnamon, Broken
1 ea Whole Clove 1 ea Cardamom Pod, Opened
1 3/4 c Sweet Red Wine 1/4 c Whiskey
2 ts Raisins 1 ts Honey
4 ea Whole, Blanched Almonds
For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and
let stand at room temperature for 2 to 3 hours to develop more flavor. If
wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power
about 6 minutes more or till heated through, but not boiling. Remove
spice bag. Serve in mugs. Add some almonds to each mug.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Chocolate Float
Categories: Chocolate Ice cream Beverages
Servings: 2
2 c Warm Water 2 ea Env. Instant Cocoa Mix
1 x Ice Cream *
* Ice cream should be one of the following: Chocolate-chip Mint or
--------------------------------------------------------------------------
In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5
minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs.
Top the hot chocolate mixture in each mug with a small scoop of ice cream.
Serve immediately.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Buttered Rum
Categories: Beverages
Servings: 2
2 Tb Brown Sugar 4 ts Butter Or Margarine,Softened
1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg
1 1/2 c Warm Water 1/2 c Rum
1 x Lemon Slices (Opt.)
In a 2-cup measure stir together the brown sugar, butter or margarine,
cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on
100% power for 3 to 4 minutes or till steaming hot. Stir in the rum.
Serve in mugs. Garnish with lemon slices, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Spagetti Primavera
Categories: Main dish
Servings: 4
1/2 c Butter 1 c Sliced fresh mushrooms
1/2 c Slivered green pepper 1/4 c Chopped onion
1 ea Clove garlic crushed 1 c Cooked cut up broccoli
1 c Diced seeded tomato 2 Tb Chopped parsley
3/4 ts Oregano crushed 6 oz Spagetti or Spagettini
1 x Salt and pepper to taste 1 x Grated parmesan cheese
Melt butter in medium frypan. Saute mushrooms, green pepper, onion and
garlic until tender. Add broccoli, tomato, parsley and oregano to pan;
heat through, stirring occaisionally. Spoon vegetable mixture over
spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each
serving with Parmesan cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Fennel and Watercress Soup
Categories: Soups Appetizers
Servings: 4
1 Tb Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
1 x Large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over medium
heat until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a
clean saucepan, bring back to boil and correct seasoning. Add cream to
taste and chopped parsley. Place bunch of watercress in boiling water for
3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks.
Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Country Cork Irish Stew
Categories: Main dish Soups
Servings: 4
8 ea Samll lamb chops, thawed 1 ea Salt and pepper
1 Tb Vegetable oil 1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage 1 ea Medium onion, chopped
1 ea Large leek white thin sliced 12 ea Small white onions
1 1/2 c Celery stalks, diced 1 1/2 c Peas
1 x Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and add
parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape
into bite sized rounds. Chop trimmings from potatoes into small pieces.
Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions
and celery to chops and liquid. Simmer 20 minutes then add peas. Add a
little more water if needed during cooking. Simmer 10 minutes more or
until potatoes are tender. Correct seasoning. Garnish with parsley and
serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Satay
Categories: Main dish Foreign
Servings: 12
40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts
6 ea Shallots 6 ea Cloves garlic, peeled
1/4 c Coconut milk 2 Tb Lemon juice
1 Tb Brown sugar 1 ts Coriander leaves
1/2 ts Salt 1/4 ts Whole cumin seeds
1/4 ts Turmeric
Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat
into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of
meat, place each in a separate bowl. In a food processor or blender whirl
together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
salt, cumim and turmeric to form a smooth paste. Combine with meat and
marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers
without crowding, about 4 pieces per skewer. Grill or broil until crisp
and browned, but still juicy, about 3 to 6 minutes, turning to cook
evenly. Serve with satay kuah sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Satay Kuah Sauce (Spicy Peanut Sauce)
Categories: Sauces
Servings: 10
1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled
5 ea Garlic cloves, peeled 3 Tb Fresh coriander leaves
1 Tb Hot chilli sauce 2 ts Cumin seeds
1/4 ts Turmeric 1 Tb Water
1/3 c Oil 1 ts Dried shrimp paste
2 c Coconut milk 1 Tb Brown sugar
1/4 ts Salt 3/4 c Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting
, heat oil, add lemon grass paste and dried shrimp paste, stirring and
frying for about 4 minutes or until mixture emits a wonderously aromatic
perfume. Stir in about half the coconut milk and continue cooking,
stirring almost constantly, for 8 minutes. Stir in remianing coconut
milk, sweeten with sugar and season with salt. Blend in peanuts. Taste
at this point to adjust sweetening, salt, and hotness. Thin with more
coconut milk or water if desire.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pickled Mushrooms
Categories: Appetizers
Servings: 4
4 lb Small mushrooms 4 c Boiling water
1 1/2 Tb Salt
----------------------------------MARINADE----------------------------------
1 3/4 c Water 15 ea Peppercorns
2 ea Bay leaves 2 1/2 Tb Salt
3/4 c Sugar 3/4 c Vinegar
Cut the mushroom stems off at the cap level. Place the heads in boiling
salted water. Simmer till they sink to the bottom. Strain. Boil
marinade water with peppercorns and bay leaves for 30 minutes. Add salt
and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place
the mushrooms in small jars. Cover with hot marinade. Close the jars.
Keep refrigerated. Use for canapes and salads, or as appetizers.
Yields 4 1 fluid pint jars.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hunters Stew
Categories: Soups Appetizers
Servings: 5
4 ea Dried mushroom 1/4 c Water
2 lb Sauerkraut 1 ea Apple, peel, core, sliced
1 cn 20 oz Tomatoes 5 ea Peppercorns
1 ea Bay leaf 2 c Diced Polish sausage
1 c Coarsely chopped bacon 1 ea Steamed potatoes
Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer
for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms
and the liquid in which they were cooked. Add the apples, the tomatoes,
peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes.
Add the meat and the bacon, simmer 1 hour longer. It is best reheated.
Served with steamed potatoes or rye bread.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mushroom Soup
Categories: Appetizers Soups
Servings: 8
2 ea Carrot 1 ea Parsley root
2 ea Celery stalks 2 ea Onions, sliced
4 c Salted water 1 lb Mushrooms, sliced
1 c Water 1 ea Salt and pepper
2 Tb Instant flour 1/4 c Cold water
1/2 c Sour cream 1 Tb Dill leaves
1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for
20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water
for 10 minutes. Add salt and pepper. Combine with vegetable broth, add
the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add
sour cream, dill and parsley. Add noodles, fine macaroni.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Quick Barshch
Categories: Appetizers Soups
Servings: 6
2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets
1 c Water 1 Tb Lemon juice
1 ts Sugar 1/8 ts Pepper
1 x Dash of garlic powder 1 x Salt to taste
1/2 c Red table wine
Patties
Dilute the broth using the juice from the red beets instead of water. Put
aside the beets for other uses. Add 1 cup water. Cook the barshch for 5
minutes. Season. Add wine. Serve in cups with Patties.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oriental Rhubarb Jam
Categories: Jams
Servings: 4
1 lb Rhubarb finely chopped 3 c Granulated sugar
1/2 ts Five spice powder 1/4 c Chopped candied ginger
1 x Dash hot pepper sauce 3 Tb Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
pepper sauce and lemon juice; blend well. Place over low heat, stirring
constantly until sugar dissolves. Bring to boil, skim off foam and cook
over medium heat, stirring frequenly, until mixture becomes transparent
and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars;
seal. Makes about four 6 ounce jars.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Jambalaya
Categories: Main dish
Servings: 6
1/4 c Butter 1 c Chopped onion
2 ea Cloves garlic, crushed 28 oz Can tomatoes
1 1/2 c Long grain rice 1 ts Basil
1 ts Salt 1/2 ts Pepper
1/4 ts Cayenne 1 Tb Soup mix
1/2 c Chopped green pepper 1/2 c Sliced celery
1/4 c Parsley, dried 1 lb Shrimp uncooked
3 ea Chicken Breasts cook cube 6 ea Sliced mushrooms
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil.
If necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdone.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bacon Horseradish dip
Categories: Dips
Servings: 2
1 c Mayonnaise 1 c Sour cream
1/4 c Bacon bits 1/4 c Horseradish
Stir all ingredients until well mixed. Cover; chill. Makes 2 cups.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shrimp Louis Dip
Categories: Dips
Servings: 3
1 c Mayonnaise 1 c Sour cream
1/3 c Fine chopped green pepper 1/4 c Chili sauce
1 Tb Horseradish 1/4 ts Salt
1/8 ts Pepper 2 c Fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Crab Dip
Categories: Dips
Servings: 1
3 oz Cream cheese 1/2 c Mayonnaise
6 oz Crabmeat, drained 1/4 c Minced onion
1 Tb Lemon juice 1/8 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon
into small ovenproof dish. Bake at 350 degrees F 30 minutes or until
bubbly. Makes 1 cup.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Chedder Bean Dip
Categories: Dips
Servings: 2
1/2 c Mayonnaise 16 oz Pinto beans drained, mashed
1 c Shredded chedder cheese 4 oz Chopped green chilies
1/4 ts Hot pepper sauce
Stir all ingredients until well mixed. Spoon into small overproof dish.
Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cumcumber Dill Dip
Categories: Dips
Servings: 2
8 oz Cream cheese, softened 1 c Mayonnaise
2 ea Cucumbers, seeded, chopped 2 Tb Sliced green onion
1 Tb Lemon juice 2 ts Snipped fresh dill
1/2 ts Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until well
mixed. Cover; chill. Makes 2 1/2 cups.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Green Onion Dip
Categories: Dips
Servings: 1
1 c Mayonnaise 1 c Sour cream
1/2 c Sliced green onion 1/2 c Parsley sprigs
1 ts Dijon mustard 1 ea Clove, crushed
In blender or food processor blend all ingredients until almost smooth.
Cover; chill. Makes 2 cups.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Ginger Lime Dip
Categories: Dips Sauces
Servings: 1
1/2 c Mayonnaise 1/2 c Sour cream
2 ts Grated lime peel 1 Tb Lime juice
1 Tb Honey 1/2 ts Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with fruit.
Makes 1 cup.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pierogi with Meat
Categories: Pasta
Servings: 9
----------------------------------STUFFING----------------------------------
2 c Leftover meat pieces 2 ea Slices wet bread squeezed
1 ea Onion, chopped 1 Tb Bacon drippings
1 x Salt and pepper 3 ea Slices bacon, diced
-----------------------------------DOUGH-----------------------------------
1 ea Egg 3 1/4 c Flour
1 x Salt 1/2 c Water
1 1/2 Tb Butter, melted 1 1/2 Tb Bread crumbs
Grind the meat with bread. Add the onions which have been sauteed in the
drippings. Season with salt and pepper. To prepare dough, mix the egg
with the flour, add a dash of salt and as much water as needed to knead a
smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3
inch squares. Put a little of the stuffing on each square. Fold to form
a triangle, pinch the edges together. Cook in a large kettle with boiling
salted water on high heat for 5 minutes. Remove with a colander spoon to
a warmed serving platter. Add the bread crumbs to the butter and fry for
a few minutes on low heat. Pour over the pierogi.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pancakes with Mushrooms
Categories: Appetizers Main dish
Servings: 7
-----------------------------------BATTER-----------------------------------
1 c Milk 2 ea Eggs
1 c Flour 1/2 c Water
1/2 ts Salt 3 Tb Salad oil
----------------------------------STUFFING----------------------------------
2 Tb Butter 1 ea Onion, sliced
10 oz Mushrooms, sliced 2 Tb Water
2 ea Slices white bread 1 x Salt and pepper
3 Tb Bread crumbs 2 Tb Butter
Heat the butter in a skillet, add onions, and fry until golden. Add
mushrooms and 2 tablespoons water, cover and cook on low heat for 5
minutes. Soak the bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until creamy. Spoon a little
of the stuffing into the center of each pancake and fold the pancakes
envelope fashion to encase the suffing completely. Roll each stuffed
pancake in leftover batter and in bread crumbs. Fry in hot butter until
golden on both sides. Yields 15 pancakes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Meat Patties
Categories: Main dish Pasta
Servings: 6
----------------------------------STUFFING----------------------------------
2 Tb Fat 1 lb Veal or pork, diced
3 Tb Water 1 ea Onion, sliced
1/4 lb Mushrooms, sliced 1 x Salt and pepper
1 Tb Dill leaves
-----------------------------------DOUGH-----------------------------------
2/3 c Butter 2 1/2 c Flour
2 ts Baking powder 2 ea Egg yolks
1 ea Egg 3 Tb Sour cream
1 ea Egg white
Heat fat in the skillet and brown meat on both sides. Remove to a
saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2
hours. For the last 1/2 hour add mushrooms. Grind everything. Add
seasoning, and mix well. To make dough: Cut the butter into the flour
with a knife and rub in with fingertips. Add baking powder, egg yolks,
egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles
18 x 6 inches. For a line of stuffing 1 inch off one long side of each
rectangle. Fold the dough over the stuffing, brush with egg white. Cut
into 26 patties. Place on a buttered cookie sheet. Bake in a moderate
350 degrees F. oven for 35 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Turkey Tropicale
Categories: Poultry Main dish
Servings: 4
1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces
2 Tb Butter 1/2 c Brown Sugar
1/3 c Orange juice 1/4 c Golden Rum
1 Tb Cornstarch 4 ea Small bananas, cut in half
Coat rurkey pieces with coating mix according to package directions.
Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400
F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring
constantly until melted. Stir orange juice and rum into cornstarch; whisk
together and gradually add to sugar mixture. Bring mixture to a boil,
reduce heat and simmer, stirring constantly, until sauce is thick and
clear (about 3 minutes). Add bananas and cook until heated through (about
1 minute). Place baked turkey on serving plate; pour banana sauce over
turkey and serve. Makes 4 servings.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Caribbean Ginger Turkey
Categories: Poultry Main dish
Servings: 4
2 lb Turkey breast, skinned 1/2 c Water
1/4 c Soy sauce 1/4 c Brown sugar
1/4 c Dry sherry 2 Tb Vegetable oil
2 Tb Apricot jam 2 ts Lemon juice
1/2 ts Ginger 1 ea Clove garlic, chopped
Carefully bone turkey breast. Remove fillet from underside of breast by
detaching the feather-shaped piece of boneless meat beside the breast
bone. Cut remaining breast meat into 3 equal portions. In a plastic bag,
combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice,
ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add
turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove
meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15
minutes, turning and brushing meat with marinade. Serve with rice and
garnish with sliced fruit.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tunnel of Fudge
Categories: Desserts Cakes
Servings: 12
1 1/2 c Butter 6 ea Eggs
1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix
2 c Walnuts or pecans
In large bowl, cream butter. Add eggs, one at a time, beating well after
each addition. Gradually add sugar; beat at high speed until light and
fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well
blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F
for 60 to 65 minutes. Since the cake has the soft tunnel of fudge,
ordinary doneness tests can not be used. Test after 60 minutes by
observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from
pan to wire rack or serving plate. Cake will have a moist center called
the Tunnel of Fudge.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Apple Swirl Cake
Categories: Desserts Cakes
Servings: 12
2 c Apples 3 Tb Sugar
1 ts Cinnamon 2 c Sugar
1 c Cooking Oil 4 ea Eggs
1/4 c Orange juice 2 ts Vanilla
3 c Sifted Flour 1 Tb Baking powder
1/2 ts Salt
Peel, core, and chop apples into small pieces. Mix together with 3
tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar
and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift
together flour, baking powder, and salt; add to creamed mixture. Beat
until smooth. Pour one third batter into greased and floured 12 cup bundt
pan alternating with one half apple mixture. Repeat. End with layer of
batter on top. Bake at 325 degrees F for 60 minutes or until cake tests
done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving
plate to complete cooling. Sprinkle with confectioners sugar.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chinese pasta salad
Categories: Salads Pasta
Servings: 6
1 1/2 c Snow peas 250 g Rice vermicelli
1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin
6 oz Cooked shrimp 130 g Crabmeat
1 Tb Fine chopped fresh ginger 1 ea Chopped garlic clove
2 Tb Sesame oil 1/2 ts Black pepper
1 1/2 ts Salt 2 Tb Lemon juice
3 ts Vegetable oil 1 ts Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix
thoroughly. Chill before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Daiquiri Souffle
Categories: Desserts
Servings: 4
1/2 c Cold water 1 Tb Unflavoured gelatin
4 ea Large eggs, separated 3/4 c Sugar
1 ea Rind of lemon and lime 2 Tb Lime juice
2 Tb Lemon juice 4 Tb Light rum
1 c Whipped cream
Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy. Add
lime and lemon rind; mix to blend. Cook gelatin mixture over low heat
until dissolved. Add egg yolk mixture; cook gently, stirring constantly,
3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from
heat; stir in rum, lemon and lime juices. Cool until just beginning to
gel. This can be hastened by setting bowl on bed of ice. Stir
occasionally to prevent jelly forming. Whisk cream in bowl until soft
peaks form. Fold whipped cream and beaten egg whites into gelatin
mixture. Pour into prepared dish. Chill. Decorate with whipped cream,
violets, and lime slices.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Turkey Stew Island Style
Categories: Poultry Main dish
Servings: 4
1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 Tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme
Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place
onions, green pepper, garlic, celery and mushrooms in skillet. Cook,
stirring constantly about 4 minutes and vegetables are tender. Add
tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and
thyme; mix well. Add reserved turkey, cooked covered over low heat about
40 minutes or until meat is fork tender. Serve on hot rice.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Fajitas
Categories: Poultry Main dish
Servings: 8
1/4 c Lime juice 2 ts Dijon mustard
1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 ea Flour tortillas 16 ea Pieces romaine lettuce
-------------------------------PICO DE GALLO-------------------------------
4 ea Jalapenos, minced 2 ea Garlic cloves, minced
1 ea Onion, coarsely chopped 1/2 ts Salt
1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk
in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2
hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8
minutes, turning once. Keep warm. Wrap torillas in foil; place in 400
degree F oven for 5 minutes until warmed through. Slice chicken
lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with
pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold
up bottom edge; fold in sides.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Spicy Thai Noodles
Categories: Foreign Main dish
Servings: 4
8 oz Dried rice noodles 1/4 c Vegetalbe oil
3 ea Cloves garlic, minced 1/2 lb Chicken breast diced
1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten
2 c Bean sprouts 1/3 c Unsalted peanuts, ground
-----------------------------------SAUCE-----------------------------------
1/3 c Ketchup 3 Tb Chinese fish sauce
2 Tb Lemon or lime juice 2 ts Soy sauce
1 ts Chilli sauce or chilli paste 1 ts Granulated sugar
----------------------------------GARNISH----------------------------------
3 ea Green onions, thinly sliced
Place noodles in large bowl; cover with hot water. Let stand 20 minutes
or until softened. Drain well. Heat oil in large skillet or wok over
medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2
minutes until nearly cooked through. Add egg; let set slightly then stir
to scramble. Add noodles, beansprouts and peanuts; stir fry until heated
through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy
sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry
until well coated. Garnish with onions.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Halibut Orange
Categories: Fish Main dish
Servings: 2
2 lb Halibut, fresh or frozen 4 Tb Butter
1 ea Rind of orange 1 ea Juice of orange
1 ts Lemon juice 1 ea Salt and pepper to taste
1/8 ts Nutmeg 1/4 c Minced parsley
If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel
for a few minutes to remove excess moisture. Place fish in a single layer
in large, thickly buttered, microwave safe baking dish. Combine the
remaining ingredients, except the parsley, and pour over the fish. Bake
at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
minutes, then remove to a hot serving dish. Pour any sauce remaining in
the dish over the fish. Sprinkle with minced parsley and serve.
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