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Shareware 1 2 the Maxx
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COOKING
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MMAUG92C.ZIP
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1990-08-22
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Baby Veal Sauteed in Lemon
Categories: Main dish Meats
Servings: 6
18 ea Very thin veal scallops 1 x Salt and white pepper
1 c Flour 1/2 c Butter
1 x Juice of two lemons 2 T Chopped parsley
1 c White wine 6 ea Lemon rounds
Salt and pepper veal scallops and flour one side only.Have a hot skillet
ready with butter melted.Saute the veal very lightly on both sides,only so
veal loses its color but does not brown.Squeeze the juice of the lemon in
and add the parsley and white wine.Cover and simmer 1 minute.To
serve,garnish with lemon rounds.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Shell Pasta with Cacciatore Sauce
Categories: Vegetables Sauces
Servings: 6
1 c Olive oil 1 c Chopped onion
1/4 c Chopped parsley 1 T Garlic
1 pn Hot pepper seeds 4 c Sliced mushrooms
1 c White wine 1 t Oregano
6 c Canned plum tomatoes,chopped 1/2 t Rosemary
1 x Salt and pepper to taste 2 c Concentrated chicken broth
Heat oil in a saucepan.Add garlic and pepper seeds.(Do not brown
garlic.)Add chopped onion and brown lightly.Add mushrooms and stir,cooking
mushrooms until they lose their juice.Add white wine and chopped
tomatoes.Season with oregano,rosemary,salt and pepper.Add the chicken
broth and bring to a boil.Lower fire and simmer at least half hour or
more.
Cook shell pasta in plenty of salted boiling water until al dente or
firm to the bite,about 10 minutes.Drain pasta and put on a serving
plate.Pour Cacciatore sauce over the pasta.Serve with chopped parsley and
Parmesan cheese.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Shrimp Sauteed with Garlic
Categories: Fish Main dish
Servings: 4
6 T Olive oil 3 T Minced garlic
1 pn Hot pepper seeds 24 ea Shrimp
1 x Salt and pepper to taste 1 T Crushed oregano
1 c White wine 6 c Chopped tomatoes
Heat olive oil in a skillet.Add garlic and pepper seeds.(Do not brown
garlic.)Add raw shrimp and stir.Add salt,pepper and oregano.When shrimp
are slightly pink,add wine.Cook until the wine evaporates.Add tomatoes and
bring to a boil.Serve over a bed of cooked,drained pasta,such as linguine.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Circassian Chicken
Categories: Main dish Poultry
Servings: 8
4 lb Chicken,quartered 2 t Sunflower oil
2 ea Small onions,sliced 3 t Chopped garlic
1 x Salt and pepper to taste 1/3 c All-purpose flour
2 t Hot paprika 8 oz Shelled walnuts
4 t Walnut or sunflower oil 1 T Fresh lemon juice
6 ea Shelled whole walnuts
Wash chicken and pat dry.Trim off excess fat.Heat sunflower oil in a 5
quart casserole,add onions.Cook until soft.Add chicken and 2 tsp. of the
garlic;sprinkle with salt and pepper.Cover with 1 quart water and simmer
until chicken is tender.Meanwhile,toast flour in a 9" non stick
skillet,turning constantly until it turns a light beige.Add 1 3/4 tsp. of
the paprika and continue stirring over low heat 30 seconds longer.Set
aside to cool.Remove chicken from casserole,reserving the broth.Skin
chicken,bone,cut into bite-size pieces and place in a large bowl.Lightly
season with salt and pepper,if desired.Strain broth and degrease;there
should be about 4 cups.Mix remaining garlic with 1 cup of broth and pour
over chicken to keep moist.Grind walnuts and seasoned flour to a smooth
paste.Slowly,add 1 cup of the broth;blend until smooth.Slowly,add
remaining broth to make a creamy sauce.Scrape into skillet,set over medium
low heat,stirring occasionally.Meanwhile heat walnut or sunflower oil and
stir in remaining paprika.Drain chicken;mix with 1 cup of the sauce,lemon
juice and salt to taste.Shape chicken mixture into a mound on a round
serving platter.Swirl remaining sauce up and around to coat the chicken
evenly.Use a fork to score mound and drizzle heated paprika - tinted oil
in design over the surface;decorate the platter with walnut halves.Serve
warm or at room temperature.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Down Home Barbecue Sauce
Categories: Sauces
Servings: 6
10 3/4 oz Can condensed tomato soup 1/3 c Worcestershire sauce
1 ea Small onion,chopped 3 T Vinegar
2 T Packed brown sugar
In a 1 quart saucepan over medium heat,cool all ingredients to
boiling.Reduce heat to low.Simmer for 10 minutes,stirring occasionally.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Musakhan
Categories: Main dish Poultry
Servings: 4
3 lb Chicken,split 1 T Ground sumac *
1/2 t Ground nutmeg 1/4 t Fresh ground black pepper
1 x Salt to taste 1 lb Red onions,thin sliced
1 T Olive oil 1/2 lb Arab bread,torn bite size
3 T Chicken broth 1/4 c Pine nuts,browned in butter
2 t Olive oil
Rinse chicken and pat dry.Trim off excess fat.Combine
sumac,allspice,nutmeg,pepper and salt.Rub chicken with all but 1 tsp. of
mixture.Arrange chicken single layer in oiled baking dish,cover and let
sit 1 hour in a cool place (do not refrigerate).Meanwhile,in a deep
skillet,toss onions with olive oil and remaining spice mixture,cover and
cook gently 45 minutes or until soft and tender.Preheat oven to 350
degrees;pour onions over chicken,cover loosely with foil and bake 20
minutes.Arrange bread evenly over bottom of oiled baking dish and sprinkle
with chicken broth.Arrange onions evenly over bread,then arrange
chicken,skin side up,over onions.bake on highest shelf in oven 20 minutes
or until fully cooked.If crisper skin is desired,place under broiler for
and additional 5 minutes or until browned.Cut into individual serving
pieces,sprinkle with pine nuts and olive oil.Serve at once. * Sumac can be
bought at a reliable Middle Eastern Shop.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Greens and Crisp Onions
Categories: Salads Vegetables
Servings: 4
3 T Olive oil 2 ea Medium onions,peel,slice
1 1/2 lb Fresh greens(spinach,etc.) 1 pn Coarse salt
1 ea Clove garlic,peeled 2 T Lemon juice
4 ea Lemon wedges
Heat oil in 10" skillet.Add onions;cook over medium low heat,stirring
often,until golden.Remove half the onions with a slotted spoon and set
aside.Continue cooking remaining onions until golden brown about 15
minutes.Cool on paper towels.(When cool they will be crisp.)Blanch or
microwave greens with salt until just tender (if blanching,spinach 5
minutes,other greens 10 to 15 minutes).Drain,refresh and squeeze out
excess water.Return half cooked onions to skillet,add greens and
garlic.Cook 5 minutes,stirring often.Chop roughly.Toss with lemon
juice.Garnish with crisp onions and lemon wedges.Serve at room
temperature.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Soudiah's Salad
Categories: Salads Vegetables
Servings: 6
1 ea Small cucumber,peeled,halved 2 ea Tomatoes,peeled and seeded
1/3 c Chopped leaf parsley 1/3 c Chopped fresh spearmint leaf
1 ea Clove garlic,peeled 1/2 ea Green pepper,seeded,diced
1 x Salt to taste 2 T Fresh lemon juice
2 T Olive oil
Cut cucumbers and tomatoes into 1/4" dice.Combine with parsley and
spearmint.On a wooden work surface,crush garlic,hot chili pepper and salt
to a paste.Blend in lemon juice and olive oil.Pour over cucumber tomato
combination and mix thoroughly.Let stand at room temperature for 1 to 2
hours before serving.
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