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Shareware 1 2 the Maxx
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COOKING
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1990-12-13
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Holiday Eggnog Pie
Categories: Pies Christmas
Servings: 8
4 3/4 oz Vanilla pudding/pie filling 2 c Dairy eggnog
1 1/4 c Milk 1 T Light rum
1/8 t Nutmeg 1 ea 9" baked pie shell
1 x Whipped cream 1 x Nutmeg
Cook mix as directed on package for pie filling,except using 2 cups
eggnog and 1 1/4 cups milk.Stir in rum and nutmeg;pour into crust.Cover
surface with plastic wrap;chill several hours.Garnish with whipped cream
and more nutmeg.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Cherry Sundae Salad
Categories: Salads Fruits
Servings: 8
2 ea Black cherry Jello 1 1/2 c Cherry juice
1 pt Vanilla ice cream 2 c Chopped bing cherries
Mix Jello according to package directions,using cherry juice in place of
water.Chill until partially set.Whip with an electric mixer until
frothy.Add softened ice cream;whip until mixed thoroughly.Fold in
cherries;chill until firm.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chocolate Steamed Pudding
Categories: Desserts
Servings: 8
1 1/2 oz Unsweetened chocolate square 1 T Butter
1 c Sugar 2 ea Eggs
1/2 t Vanilla extract 3/4 c Hot coffee
1 1/2 c Flour 1 1/2 t Baking powder
1/4 t Salt
Melt chocolate with butter over very low heat;cool.Combine sugar,eggs
and vanilla;beat well.Blend in coffee.Sift together dry ingredients;add to
sugar mixture,mixing well.Blend in chocolate mixture.
Divide batter,evenly,among eight buttered 6 ounce custard cups.Cover
each tightly with aluminum foil.Place cups in pan with at least 1"
sides;fill with 1/2" very hot water.Cover pan,tightly,with aluminum
foil.Bake @ 350 degrees for 45 minutes.Cool;unmold.Serve warm.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sicilian Pasta with Eggplant
Categories: Main dish Vegetables
Servings: 4
1 lb Unpeeled eggplant 1 x Salt
1/2 c Olive oil,divided 1 x Freshly ground black pepper
15 oz Bolognese Sauce 1/2 c Pitted ripe olives,halved
2 T Chopped fresh basil 1/2 c 1/4" strips red bell pepper
9 oz Linguine
Slice eggplant into 1/2" thick rounds.Place on paper towels and sprinkle
lightly with salt.Allow to stand 20 minutes.Pat dry.In a skillet heat 1/4
cup olive oil over medium high heat.Add eggplant,a single layer at a
time,frying until lightly browned on both sides and fork tender,about 5
minutes.Remove from pan and keep warm.Repeat with remaining
eggplant,adding oil as needed.Sprinkle with pepper to taste.Heat bolognese
sauce along with olives and basil in skillet used for eggplant.In a large
pot of boiling salted water,cook pepper strips for 3 minutes.Remove with a
slotted spoon and keep warm.Cook linguine in same water according to
package directions.Drain and toss with sauce.To serve,arrange eggplant
slices around edges of a large platter.Arrange pasta in center.Garnish
with pepper strips.Serve immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Apple Stuffed Roasted Chicken
Categories: Main dish Poultry
Servings: 4
3 lb Roasting chicken 1/2 t Salt
1/4 t Black pepper 3 ea Tart apples,cored and sliced
1/4 t Cinnamon 4 ea Whole allspice cloves
2 ea Whole cloves 8 ea Slices bacon
1/2 c Whipping cream
Wash and dry chicken.Sprinkle the inside with salt and black
pepper.Stuff the cavity with the apples,packing solidly,putting the spices
into the center of the apples.Tie the chicken and wrap it in bacon to
completely cover the breast and leg meat.Place on a rack in a shallow
pan.Roast @ 350 degrees for 1 hour and one half or until juices run clear
when pierced with a fork.Remove chicken to a serving platter and cover
with a foil tent to keep warm.
Skim the fat from pan drippings and put drippings into a shallow pan
together with the cream.Heat to a boil and boil until the mixture reduces
and thickens.Spoon the sauce over the chicken or serve it alongside in
a bowl with individual servings.Serve the apples along with slices of
chicken for each serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Strawberry Trifle
Categories: Desserts
Servings: 6
10 oz Angel loaf cake 1/3 c Strawberry jam or jelly
1/3 c Cream sherry or orange juice 3 c Strawberries
1 x Custard Sauce (recipe below) 3/4 c Whipping cream
2 T Powdered sugar 1 t Vanilla extract
2 T Toasted sliced almonds 3 ea Egg yolks
-------------------------------CUSTARD SAUCE-------------------------------
1 1/2 T Cornstarch 1/2 c Milk
1 3/4 c Milk 1/4 c Sugar
Custard Sauce:Mix cornstarch and 1/2 cup milk.Heat 1 3/4 cup milk with
sugar in a heavy saucepan or double boiler,just to boiling point.Remove
from heat.Stir in cornstarch mixture until smooth.Cornstarch mixes easier
if milk is cold.Cook,stirring constantly,until thickened.Simmer for 3
minutes and remove from heat.Beat in 1 teaspoon vanilla extract and 3
beaten egg yolks.Cover and chill.
TRIFLE: Split angle loaf cake into 3 layers.Spread jam between layers and
reassemble cake.Cut the cake into 2" cubes.Arrange the cubes in a 2 quart
serving bowl and sprinkle with the sherry or orange juice.Wash and pick
out 8 to 12 strawberries for garnish.Remove hulls from the rest of berries
and slice.Spoon the strawberries over the cake.
Pour the chilled Custard Sauce over the berries.Cover;refrigerate for
one or more hours.Meanwhile,whip the cream to soft peaks.Add sugar and
vanilla until it forms stiff peaks.Spread over the custard.Garnish with
whole strawberries.Chill and serve within a couple of hours.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Maple Apple Spoon Bread
Categories: Desserts Fruits
Servings: 10
16 oz Can whole cranberry sauce 1 c Chopped apple
1/2 c Syrup,any flavor 2 T Melted margarine
1 T Cornstarch 2 1/4 c Milk
1 c Cornmeal 1 c Chopped nuts
1/4 c Margarine (1/2 stick),melted 2 T Sugar
3 ea Eggs,slightly beaten 2 t Baking powder
In a 2 quart glass casserole,combine milk,cornmeal,pecans,1/4 cup
margarine and sugar.Cover with wax paper.Microwave on high 4 minutes;stir
with whisk.Cover;microwave on high 4 minutes longer.Scrape bottom and
sides of bowl and stir vigorously until lumps disappear.Add eggs and
baking powder;mix well.Cover;microwave on high 4 minutes.Uncover;microwave
and additional; 2 minutes or until center is set.Serve immediately with
cranberry sauce and whipped cream,if desired.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marinated Veal Chops
Categories: Main dish Meats
Servings: 2
2 ea Veal chops,1 1/2" thick 2 T Olive oil
1/2 c Dry red wine 1 x Juice of 1 lemon
1 x Salt and pepper to taste 2 ea Peeled and sliced shallots
2 ea Cloves garlic,peeled,sliced 2 T Butter,melted (1/4 stick)
Preheat oven to 450 degrees.Place veal chops in a baking dish.In a small
bowl,combine oil,wine and lemon juice.Pout mixture over veal
chops,sprinkle with salt and black pepper and arrange shallot and garlic
slices on top of the chops.Marinate at room temperature for 30 minutes or
overnight in the refrigerator.Drizzle the butter over top of the veal
chops and cover,loosely with parchment paper.Bake 30 minutes or until done
to your liking.Remove from oven and discard parchment paper.Serve
immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Warm Vegetable Seafood Dip
Categories: Appetizers Dips
Servings: 24
1 pk Vegetable recipe soup mix 15 oz Ricotta cheese
6 oz Frozen crab meat,thawed 3 oz Cream cheese,softened
1 t Lemon juice
Preheat oven to 325 degrees.In a 1 quart casserole,thoroughly combine all
ingredients.Bake 20 minutes or until heated through.Makes 2 cups
dip.Serve with assorted crackers,bread sticks,pita bread or chips.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Far East Peanut Dipping Sauce
Categories: Appetizers Dips
Servings: 18
1 T Soy sauce 4 t Water
2 t Rice wine vinegar 1 c Chunky peanut butter
1 T Sesame oil 1 t Chili paste with garlic
1/8 t Cayenne pepper 1/4 c Mayonnaise
Mix soy sauce,water and vinegar and set aside.Put peanut butter in a
bowl and mix in sesame oil thoroughly.Then,mix in chili paste and cayenne
pepper.Add soy sauce mixture and mix well.Blend in mayonnaise.Serve at
room temperature.Makes 1 1/4 cups.Serve with shrimp,crayfish,sesame
crackers,cherry tomatoes or snow peas as dippers.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Strawberry Grand Marnier Cheesecake Dip
Categories: Desserts Fruits Cheese
Servings: 4
1/2 c Crushed strawberries 1/4 c Dark brown sugar
1/4 c Finely chopped walnuts 1/3 c Grand Marnier liqueur
1 c Cream cheese,softened 1 c Sour cream
Reserve 1 tablespoon each of strawberries and walnuts for garnish.In a
small bowl,mix together strawberries,brown sugar and liqueur.Set
aside.Blend cream cheese and sour cream until smooth.Add the strawberry
mixture;blend well.Fold in walnuts.Mound the reserved strawberries in the
center,ringed with the reserved walnuts.Cover and chill.Makes 3 1/2 cups.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Red Sockeye Salmon Special
Categories: Appetizers Dips Fish
Servings: 12
3/4 c Salmon,well drained,flaked 1 T Lemon juice
1/2 t Finely diced white onion 1 1/2 t Chopped fresh dill
1/2 c Mayonnaise 1/4 c Whipping cream
Remove any remaining skin and bones from the salmon.Mix with lemon
juice,onion and dill.Blend in mayonnaise and whipping cream.Cover and
chill.Makes 1 1/2 cups.Goes well with broccoli,cauliflower,cucumbers,black
bread or potato skins.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Moroccan Tomato Dip
Categories: Appetizers Dips Vegetables
Servings: 18
8 oz Can tomato sauce 3/4 c Garbanzo beans,rinsed,drain
1/2 c Plain yogurt (4 ounces) 2 T Minced green onion
1 T Finely chopped parsley 1 1/2 t Garlic powder
1 t Prepared horseradish 1 t Ground cumin
1 t Curry powder 1/2 t Paprika
1 x Pita chips (recipe below)
In a blender container,process tomato sauce,garbanzo beans and yogurt
until smooth and creamy.Pour into a small bowl.Stir in
onion,parsley,garlic powder,horseradish,cumin,curry powder and
paprika.Cover and refrigerate 8 to 24 hours to allow all flavors to blend.
Serve with pita chips or crisp vegetables.Makes 2 cups.
PITA CHIPS: Cut pita bread into wedges,separate each wedge into two
pieces.Place on a cookie sheet and brush with fresh lemon juice.Sprinkle
with salt free herb mixture of your choice.Bake in a preheated 375 degree
oven for 7 to 9 minutes or until crisp.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Longhorn Quick Dip
Categories: Appetizers Cheese Dips
Servings: 24
1 c Cottage cheese 15 oz Chili with beans
1 T Hot pepper sauce 1 T Lemon juice
1 1/2 t Ground cumin 3/4 c Shred sharp Cheddar cheese
Cream cottage cheese in a blender or food processor.Blend in chili
well.Add hot pepper sauce,lemon juice and cumin.Pour into a bowl and mix
in Cheddar cheese,reserving a little for garnish.Cover and chill.Makes
about 3 3/4 cups.Use your choice of dippers.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Spinach and Carrot Soup
Categories: Soups Vegetables
Servings: 4
2 1/2 c Chicken broth,divided 1 T Cornstarch
1 ea Carrot,sliced 1/4 lb Mushrooms,sliced
3 ea Green onions,sliced 1 1/2 c Cut up fresh spinach
2 t Lemon juice 1 x Freshly ground black pepper
1 ds Red pepper flakes
In a small bowl,combine 1/2 cup chicken broth and cornstarch;set aside.
Place remaining chicken broth and carrots in a heavy 2 quart
saucepan.Bring to a boil,reduce heat and cook 4 to 5 minutes or until
carrots are crisp tender.
Stir in mushrooms,green onions,spinach and broth-cornstarch mixture;cook
over medium heat 1 to 2 minutes or just until spinach has wilted and broth
has thickened slightly.Season with lemon juice,black and red pepper.Serve
immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Scallops with Balsamic Vinegar and Basil
Categories: Main dish Seafood
Servings: 3
2 T Butter 1 ea Minced shallot
1 ea Clove minced garlic 12 oz Bay scallops
1 1/2 T Finely chopped fresh basil 1 T Balsamic vinegar
1 x Salt and black pepper,taste
Melt butter in a medium saucepan over high heat.Add the shallot and
garlic;cook,stirring frequently until softened,about 2 minutes.Add
scallops and basil.Cook,stirring constantly,about 2 minutes.Add the
vinegar and heat,stirring constantly for 2 to 3 minutes.Season with salt
and pepper to taste.Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Potato Oyster Stew
Categories: Soups Seafood Vegetables
Servings: 4
2 ea Medium potatoes,pared,diced 1 ea Small chopped onion
2 c Water 1/2 t Salt
2 c Milk 8 oz Bay oysters
1 t Dried tarragon leaves
Put potatoes,onion,water and salt in a saucepan.Simmer for 15 to 20
minutes or until potatoes are tender.Smash potatoes,coarsely,in the
pan.Add the milk,oysters and tarragon.Heat to serving temperature 2 to 3
minutes longer.Season with salt and pepper as necessary.Serve hot with
fresh French or Italian bread.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beer Barbecued Chicken
Categories: Main dish Poultry Sauces
Servings: 4
3 lb Frying chicken,cut up 1/2 c Butter
1 1/2 c Prepared barbecue sauce 1 c Bottled or canned beer
1 ds Hot pepper sauce
Bake chicken @ 350 degrees for 45 minutes or until tender.Mix remaining
ingredients well.Dip the meat into the sauce and barbecue to glaze for 15
to 20 minutes.This can be done with spareribs as well.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Orange Roughy Simply
Categories: Main dish Fish
Servings: 2
2 ea Orange roughy fillets 4 T Mayonnaise
1/4 t Dried dill weed
Arrange fillets in a baking dish,folding thin edges under if
necessary.Spread mayonnaise over fish.Sprinkle with dill.Bake @ 350
degrees for 20 minutes or until done and mayonnaise just begins to turn
pale golden in color.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Calico Bean Pot
Categories: Beans Side dish
Servings: 4
8 ea Slices bacon,cut small piece 1 c Onion,chopped
1 lb Lima beans,drained 1 lb Kidney beans,drained
1 lb Pork and beans/butter beans 3/4 c Brown sugar,firmly packed
1/2 c Vinegar 1/2 t Garlic salt
1/2 t Dry mustard 1/8 t Black pepper
1 x Ketchup to taste
Place bacon in a 4 quart casserole.Cook in microwave on high for 6 to 7
minutes or until crisp.Remove bacon and reserve.Place onion in bacon
fat.Cook in microwave on high for 2 to 3 minutes or until onion is
tender.Add remaining ingredients and reserved bacon.Mix lightly.Cook in
microwave on high for 12 to 15 minutes or until heated through.Stir
halfway through cooking time.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Holiday Nut Bread
Categories: Breads
Servings: 6
1/2 c Creamed butter 1 c Sugar
2 ea Eggs 3 ea Mashed ripe bananas
2 c Flour 1 t Baking soda
1/4 c Chopped nuts 1/2 c Maraschino cherries
Combine all ingredients in order listed.Pour into a greased and floured
loaf pan.Bake @ 350 degrees for 60 minutes.Cool 15 minutes in pan and turn
out loaf,top down on aluminum foil.When completely cool,wrap and
store.This bread is even tastier if you let it set overnight before
serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Italian Chef's Prime
Categories: Main dish Meats Pork
Servings: 8
4 lb Boneless pork rib end roast 3 T Dill seed
1 T Fennel seed 1/4 t Oregano
1 t Lemon pepper 1/4 t Onion powder
1/4 t Garlic powder
Combine seasonings and coat the roast.Roast in a shallow pan @ 325
degrees for 45 minutes to one hour,until meat thermometer registers 155 to
160 degrees.Let roast rest 5 to 10 minutes before carving.
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