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Shareware 1 2 the Maxx
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COOKING
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MMAUG92B.ZIP
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1990-08-20
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Irish Soda Bread
Categories: Breads
Servings: 16
4 c All-purpose flour 3 T Sugar
1 t Salt 1 t Baking soda
6 T Butter or margarine 1 1/2 c Golden raisins
2 ea Large eggs 1 1/2 c Buttermilk
Preheat oven to 350 degrees.Grease 2 quart round casserole.In a large
bowl,mix first 5 ingredients.With pastry blender or 2 knives,used scissor
fashion,cut in butter until mixture resembles coarse crumbs;stir in
raisins.In a cup,beat eggs slightly;remove 1 tbsp. beaten egg and
reserve.Stir buttermilk and remaining beaten eggs into flour mixture,just
until flour is moistened (dough will be sticky).
Turn dough onto well floured surface;with floured hands,knead 8 to 10
strokes to mix thoroughly.Shape dough into a ball;place in casserole,In
center of ball,cut a 4" cross about 1/4" deep.Brush with reserved egg.
Bake bread 1 hour 20 minutes or until toothpick inserted in center of
loaf comes out clean.Cool in casserole on wire rack for 10 minutes;remove
from casserole and finish cooling on wire rack.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Bean Stuffed Green Peppers
Categories: Main dish Meats Vegetables
Servings: 6
3 ea Green bell peppers 6 c Water
21 oz Can pork and beans 5 ea Frankfurters,cut into rounds
1/4 c Ketchup 1 T Firm pack brown sugar
1 t Instant minced onion 1 t Prepared mustard
3 ea Slices American cheese,cut
Heat oven to 350 degrees.Cut green bell peppers in
half,lengthwise;remove seeds and membranes.In a medium saucepan,bring
water to a boil;add peppers.Simmer 5 minutes;drain.In a 11 x 7" glass
baking dish,arrange peppers,cut side up.Combine remaining ingredients
except cheese.Fill each half pepper with about 1/2 cup bean mixture.Bake
20 minutes.Top each pepper with cheese,cut in half diagonally;continue
baking 2 to 3 minutes or until cheese is melted.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tangy Barbecue Beans
Categories: Vegetables
Servings: 5
21 oz Can Pork and beans 7 oz Can luncheon meat,cubed
1/4 c Apricot preserves 2 T Barbecue sauce
Combine all ingredients;simmer 10 to 15 minutes or until thickened.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Medallions of Steak Diane
Categories: Main dish Meats
Servings: 4
1 lb Trimmed beef tenderloin 2 T Butter
2 T Dijon mustard 1 T Cracked black peppercorns
1/4 c Minced shallots 2 t Minced garlic
1/2 c Sliced mushrooms 1/2 c Madeira wine
2 T Fresh lemon juice 1/2 c Brandy
1 c Prepared demi-glaze * 1 x Worcestershire sauce
Slice tenderloin into 1/2" thick medallions.Melt butter in a large
skillet.Cook tenderloin on one side over medium high heat;dredge cooked
side in Dijon mustard and sprinkle with cracked pepper.Repeat cooking and
dredging other side.Remove medallions from skillet.
Add shallots and garlic to skillet;saute until tender but do not let
brown.Add 1/2 cup sliced mushrooms and Maderia wine;reduce quickly to 1/4
cup liquid.Stir in lemon juice.Strain sauce if desired.
Return medallions and sauce,if strained,to skillet.Pour in brandy and
flame.Add demi-glaze;return to heat and reduce for 1 to 2 minutes.Add
Worcestershire sauce to taste.
To serve,place medallions on individual plates;pour sauce over
medallions.Garnish with additional sliced mushrooms,if desired.
* Prepare the demi-glaze using Knorr powdered Espanole Sauce Mix.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Onion Soup Au Gratin
Categories: Soups
Servings: 6
3/4 lb Yellow onions,peeled,sliced 2 T Butter
1/4 t Paprika 2 T Flour
1/2 c Dry white wine 3 1/2 c Beef broth
1 x Salt and black pepper 1 x Croutons *
1 x Sliced Provolone cheese 1 x Shredded Parmesan cheese
1 x Shredded Fontinella cheese
Saute onions in butter until transparent;stir in wine and
paprika.Continue cooking over medium heat 10 to 12 minutes,stirring
frequently.Stir in flour;gradually stir in beef broth.Bring soup to a
boil;remove from heat.Season to taste with salt and pepper.Ladle soup into
individual oven proof crocks.Place croutons over soup.Top with sliced
Provolone and Fontinella cheeses.Bake at 375 degrees until cheese is
golden brown.
* To prepare croutons,sprinkle sliced French bread cubes with Parmesan
cheese.Bake,slowly,until crisp.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Poached Chocolate Covered Pears
Categories: Fruits Desserts
Servings: 8
8 ea Firm medium Bartlett pears 1 3/4 c Sugar
1 c Water 1 ea Peel of one lemon,yellow
8 ea Whole cloves 4 ea Cinnamon sticks
1 c Vermouth 1 c White wine
6 oz Marzipan * 10 oz Semi-sweet chocolate
2 T Grand Marnier,Kirsch,Kaluha 1 ea Vanilla sauce *
Place sugar in a casserole over a slow fire,allow to melt.DO NOT BROWN.
Remove from fire;cool for 4 to 5 minutes.Pour in water;return to heat and
allow sugar to completely dissolve by simmering slowly.Add lemon,cloves and
cinnamon.Pour in vermouth and white wine;continue to simmer.
Peel pears;do not remove stems.With an apple corer,remove
seeds,carefully working from the bottom of the pear so its appearance and
shape will not be disturbed.
Place the pears in the syrup and poach,gently,for 15 to 20 minutes.Set
pears aside and let cool in the poaching syrup.Allow to cool
completely.The best way is being under refrigeration.
Place the semi-sweet chocolate in the top of a double boiler.Melt the
chocolate and add Grand Marnier,Kirsch or Kaluha,if desired.
Next,knead the marzipan on a cutting board.Remove the pears from syrup
and stuff the cavity in the pear with marzipan.Then,dip the pears into
the melted chocolate,holding them by the steam to achieve even coating.
To serve,smooth vanilla sauce on the base plate or glass plate.Make a
painted plate by pouring decorating gel in a pastry bag with a small
straight tube and using it to make a creative designs on the
plate.Decorate the plate with chocolate truffles,fresh mint leaves,a
strawberry fan or slices of kiwifruit.
* Marzipan is available at gourmet and specialty shops.
** Vanilla Sauce
4 egg yolks
1/4 cup cornstarch
3/4 cup sugar
2 cups milk
2 tbsp. vanilla extract
Mix half of the sugar with the cornstarch;set aside.Whisk the remaining
sugar with the egg yolks until creamy,Add the vanilla.Add the sugar and
cornstarch mixture.
Boil the milk and remove from the fire.Whisk the milk into the sugar and
egg yolk mixture over a slow flame until it starts to thicken.Allow to
cool.(There should be no lumps in the sauce.)
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Breast of Chicken sauteed in Marsala Wine
Categories: Main dish Poultry
Servings: 6
6 ea Chicken breasts 6 T Olive oil
6 T Butter 6 T Shallots
5 c Mushrooms 4 c Marsala wine
1 x Salt and fresh pepper,taste
Season chicken breasts with salt and pepper.Melt butter and olive oil in
a skillet.Rub each chicken breast with shallots.Lightly flour chicken and
quickly saute on both sides in olive oil and butter.
Remove chicken from skillet.Add mushrooms and saute until they lose
their juice.Add the chicken;stir.Add the wine and cook,covered,for 5 to 10
minutes.Remove from pan,sprinkle with fresh parsley.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: White and Green Noodles in Cream Sauce
Categories: Vegetables Sauces
Servings: 6
6 T Butter 1 T Minced garlic
12 oz Sliced mushrooms 1/2 c Green onions
1 c Heavy cream 1/2 c Diced Prosciutto ham
1 x Salt and fresh black pepper 6 oz Fettucini,cooked and drained
6 oz White Fettucini,cook,drain 1 x Parmesan cheese
Heat 3 tbsp.of butter in a large skillet.Add garlic;saute but do not
brown.Add Prosciutto and saute for two minutes.Add mushrooms and green
onions and saute for a few minutes.Add 1/2 cup of cream and let simmer
for a few minutes,until slightly thickened.
Add both the green and white pastas and stir.Season lightly with salt
and black pepper.Add remaining 1/2 cup of cream and 3 tbsp. of butter to
the pasta and Prosciutto.Sprinkle with Parmesan cheese just before
serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Minestrone Soup
Categories: Soups
Servings: 6
2 T Olive oil 1/2 c Chopped onion
3/4 c French cut string beans 3/4 c Diced carrots
3/4 c Diced potatoes 3/4 c Fresh or frozen peas
3/4 c Coarse chopped cabbage 1/2 c Thin sliced celery
1 c Coarse chopped fresh tomato 1 1/2 qt Beef,chicken or veal stock
1/2 t Oregano 1 x Salt and pepper to taste
1 c Pasta of choice 1 c Fresh grated Parmesan cheese
In a 5 quart large covered pot,saute onion in olive oil until soft,about
10 minutes.At two minute intervals,add all the vegetables,one at a
time;beans,celery,cabbage,peas and tomato.
Cover the vegetables with about 1 1/2 quarts of stock and bring to a
boil.Cover and reduce heat to a simmer.About halfway through cooking,add
seasonings.Ten minutes before serving,add 1 cup of pasta.When ready to
eat,serve with fresh grated Parmesan cheese.
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