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---------- Recipe via Meal-Master (tm) v7.03
Title: Sole in Wine
Categories: Fish
Servings: 4
1 1/2 lb Fillet of sole or other 1 c Dry sauterne
White fish 1/4 c Cream
1/3 lb Mushrooms, whole 2 Egg yolks
Place sole in glass baking dish. Add mushrooms and wine. Bake until
tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and
reduce over medium heat until amount left is equal to initial amount of
sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce
pan, using whisk to blend. Pour over fish and return to oven briefly to
glaze.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Rice Polaf Salad
Categories: Poultry, Salads
Servings: 4
2 c Turkey, cooked and diced 1/2 c Celery, sliced
1 1/2 c Brown rice, cooked 1 Green pepper, chopped
1 c Garbanzo beans, cooked 1/2 c Plain green olives, sliced
1 c Red kidney beans, cooked 1/4 c Green onion, sliced
2 Apples, cored and chopped 1/4 c Parsley, diced
Combine all ingredients and toss together. Chill 1 hour. Just before
serving, pour dressing of your choice over salad. Toss and serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Chili Relleno Pie
Categories: Mexican, Vegetarian, Main dish
Servings: 8
2 cn (8 oz. ea.) green chilies 1 c Sour cream
1 lb Jack cheese, sliced 4 Eggs
1 lb Cheddar cheese, sliced 1 c Diced chicken or turkey
4 tb Whole wheat flour 2 c Mild salsa
1 c Evaporated milk
Cut chilies open and line 8" x 13" baking dish with them. Layer both
cheeses evenly over chilies. Add any remaining chilies over the cheese
layer. Mix flour with small amount of milk; using a wire whisk helps to
make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs,
one at a time; add diced meat. Pour over chilies and cheese; bake for 30
minutes at 350 degrees. Pour salsa over top and bake an additional 15
minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cheese Chicken Lasagne
Categories: Chicken, Main dish, Campbell's
Servings: 9
8 oz Lasagne noodles 1/3 c White wine
1/2 c Onion, chopped 1/2 ts Basil, crushed
1/2 Green pepper, chopped 1 3/4 c Cottage cheese
4 tb Butter 2 c Chicken, cooked and diced
1 Can cream of chicken soup 2 c Mild cheddar cheese, grated
1 c Mushrooms, sliced 1/2 c Grated Parmesan cheese
1/2 c Pimentos, chopped/drained
Cook noodles in boiling, salted water according to package directions;
drain. Saute onion and bell pepper in butter until onion is clear and
tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the
noodles in a 9"x 13" baking dish; top with half the sauce, followed in
layers with half of the following: cottage cheese, chicken, cheddar and
Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese
and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses;
bake 2 minutes more.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Tex-Mex Salad
Categories: Mexican, Salads
Servings: 4
1 Onion, chopped Drained
4 Tomatoes, chopped 1/4 ts Mixed vegetable seasoning
1 Head lettuce, chopped 1 Bag tortilla chips,
1 1/4 c Cheddar cheese, grated Crushed
3/4 c Italian dressing 1 Large avocado, sliced
1 lb Ground meat, beef, turkey, 1 cn (7 1/2 oz) plain black
Or chicken Or green olives (opt.)
1 cn (15 oz) kidney beans,
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cheese Mushroom Suffle
Categories: Vegetarian, Main dish
Servings: 4
5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese
In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Fresh Mushroom Soup
Categories: Soups, Vegetarian
Servings: 2
2 tb Butter 1 tb Arrowroot powder
1/2 lb Fresh mushrooms, sliced 2 c Skim milk
1/2 c Finely chopped onion 1 Cube bouillon
1/2 ts Vegetable seasoning
In sauce pan, melt butter over medium heat. Add mushrooms. onion, and
vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4
of the milk; add to mushroom mixture. Add bouillon cube and remaining
milk. Simmer, stirring constantly, until soup is hot and thickens slightly.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Dutch Leek Soup
Categories: Soups, Vegetarian
Servings: 8
3/4 c Whole wheat flour 5 Leeks, cleaned, chopped
2 Cubes bouillon 1/4 c Whipping cream
2 qt Water 2 c Shredded Edam or Gouda
1 c Milk Cheese
1/8 ts Ground mace
Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Holiday Pumpkin Pie
Categories: Pies
Servings: 6
4 c Broth 2 tb Molasses
1 Cube bouillon 1 tb Butter
4 lb Fresh pumpkin, peeled, 1/8 ts Ground ginger
Seeded, cooked 1/4 ts Nutmeg
2 c Water 1/2 c Fresh parsley, chopped
2 c Half & half Chopped mint for garnish
Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth.
Simmer for 5 minutes, then puree in blender. Return puree to heat; add
half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes.
Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Ham Biscuits
Categories: Breads
Servings: 12
2 c Whole wheat pastry flour, 1/2 c Cooked ham, diced fine
Or unbleached white flour 4 tb Butter
4 ts Baking soda 3/4 c Milk, apple juice or water
Stir flour, baking soda and ham together. Cut in butter until crumbly. Add
milk and quickly moisten. Roll out dough on floured board. Cut biscuits
in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cream of Pecan Soup
Categories: Soups
Servings: 2
2 tb Butter 1/2 ts Vegetable seasoning
1/2 c Onion, diced 1 Dash nutmeg
1 tb Flour 1 c Pecans, ground fine
2 c Broth (OR 1/2 c Celery leaves
2 c Water AND 1 1/2 c Cream or half & half
1 Vegetable bouillon cube) 4 Sprigs mint
1/2 ts Soy sauce
Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add
seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream
and simmer 5 minutes longer. Serve with mint.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Bouillabaisse #3
Categories: Soups, Fish, Shellfish
Servings: 6
1 1/2 lb Mussels, cut in pieces 2 Stalks celery, sliced
1 c White wine 1 ts Grated nutmeg
1 1/2 lb Sole, cut in 1" pieces 1 ts Basil
1 1/2 lb Snapper, cut in 1" pieces 1 ts Thyme
2 ts Ground saffron 1 Bay leaf
4 tb + 2 tsp butter 2 tb Soy sauce
5 Garlic cloves, crushed 2 qt Water
2 Onions, sliced 12 Slices french bread
1 Carrot, sliced
Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt
butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover
and simmer for 5 minutes. Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes. Serve with toasted bread.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Clam Chowder, Manhattan Style
Categories: Soups
Servings: 6
36 Live clams 3 ts Basil
3 tb Butter 1/2 ts Thyme
3/4 lb Pork, diced 1 Bay leaf
4 Onions, chopped 3 Cloves garlic, diced
4 Tomatoes, chopped 1 tb Soy sauce
2 1/2 c Chopped celery 2 1/2 qt Liquid (clam cooking broth
1 1/2 c Chopped carrots + water
3 ts Fresh parsley 4 Potatoes, diced
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer
another 8 minutes. Adjust seasonings if necessary. Serve immediately, with
crackers.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Clam Chowder, New England Style
Categories: Soups
Servings: 6
24 Clams 1 3/4 c Half & half
3 c Water 1 tb Soy sauce
1/2 lb Pork, diced 2 Cloves garlic, crushed
3 tb Butter 1 ts Basil
1 Onion, sliced 1 ts Parsley
3 Potatoes, diced 1 ts Thyme
Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and
clams. Heat through. Serve hot.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Vichyssoise
Categories: Soups
Servings: 4
4 tb Butter 3 c Sliced potatoes
1 Onion, diced 1 tb Soy sauce
2 Stalks celery, sliced 1 c Cream
2 Large leeks, chopped 2 tb Chives
1 qt Chicken broth
Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce
pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in
cream. Reseason if necessary; garnish with chives to serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Peach Soup
Categories: Soups, Desserts
Servings: 4
5 Large peaches, sliced 1 c White wine
4 c Water 1/4 c Orange or peach liqueur
2 tb Lemon juice 1 c Whipping cream
1/4 c Maple syrup 1/4 ts Nutmeg (opt)
1 tb Arrowroot
Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes.
Puree in blender with maple syrup and arrowroot. Add wine and liqueur.
Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream
and dollop on top of each serving. Add a sprinkling of nutmeg if desired.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Date Nut Bread
Categories: Breads, Desserts
Servings: 1
2 c Whole wheat pastry flour 2 ts Vanilla
2 ts Baking powder 1/2 c Milk
1 ts Nutmeg 1 c Dates, chopped
1/4 c Butter 1/2 c Walnuts (or other nuts),
1/3 c Maple syrup Chopped
2 Eggs
Sift together flour, baking powder and nutmeg; set aside. Cream butter
with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold
in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan.
Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes
out clean.
Makes 1 loaf
KEY WORDS: baked goods, bread, breakfast, brunch, easy, entertain, gift,
holiday, kids, lunch, make ahead
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Apple Bran Muffins
Categories: Breads, Breakfast
Servings: 12
1 1/4 c Bran 2 Eggs
1 c Whole wheat pastry flour 3/4 c Maple syrup
2 1/2 ts Baking powder 1/4 c Butter
3/4 ts Nutmeg 1 c Apples, green are best,
1/4 ts Ground cloves Chopped
1/3 c Milk 1 c Raisins (opt)
Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream
together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir
in apples and raisins. Pour into oiled muffin tins, and bake at 350
degrees until tops split, 15 to 25 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Apple Crescents
Categories: Desserts
Servings: 12
----------------------------------CRESCENT----------------------------------
1 tb Yeast 1 Egg
1/2 c Milk, body temperature 1 ts Lemon rind
1/2 c Butter 2 c Whole wheat pastry flour
1/8 c Maple syrup
----------------------------------FILLING----------------------------------
1 c Diced green apples 1/4 c Butter
1/3 c Dates, diced
Dissolve yeast in warm milk; set aside. Melt together butter and maple
syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix
together until you have a dough. Refrigerate overnight. Roll dough into
9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges.
Cut together apples, dates and butter. Spread fruit mixture over dough
wedges. Roll up each crescent, beginning at the wide end. Place on
unoiled cookie sheets, turning ends to form crescent shape; let rise to
double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until
golden brown.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Wreath Bread
Categories: Breads
Servings: 2
1/2 c Maple syrup 1 Egg, separated
2 tb Dry yeast 2 Eggs
9 c Whole wheat pastry flour 1 tb Grated lemon peel
2 c Apple juice 1 ts Almond extract
1 c Butter 1/4 c Sliced almonds
------------------------FLOUR WILL BE USED IN 4 PART------------------------
2 1/2 c Whole wht pastry flour (1) 3 1/4 c Whole wht pastry flour (3)
2 c Whole wht pastry flour (2) 3/4 c Whole wht pastry flour (4)
In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat
juice and butter until almost melted. With mixer gradually beat liquid
into yeast mixture. dry ingredients. Set aside egg white for brushing top
of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
second flour (2) to make a thick batter. Stir in third part of flour (3)
to make dough. Turn onto floured work surface and knead until smooth,
continuing to add fourth flour (4). Knead at least 15 minutes.
Place in lightly oiled bowl, turning dough so top is oiled too. Let rise
until doubled, about 1 hour. Punch down dough. Turn onto floured work
surface, separate dough for loaves; cut dough for each loaf into 3 equal
parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets.
On floured work surface, roll each piece into a 24" length. Place three
lengths together and braid; it comes out best if you begin in the middle
and work toward each end. Shape into a ring, join the ends and pinch
together. Repeat with each loaf. Cover rings with towels and let rise in
warm place 1 hour.
Beat egg white; use pastry brush to brush over loaves. Top rings with
almonds. Place in oven at 350 for 15 minutes, then change cookie sheet
places. Bake about 15-20 minutes longer, or until tops are golden brown
and bread makes thunking sound when tapped with knuckle.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Pecan Banana Bread
Categories: Breads
Servings: 1
1 3/4 c Whole wheat pastry flour 2 Ripe bananas, mashed
1/2 c Maple syrup 1/2 c Pecans, coarsely chopped
1 ts Baking powder 1 ts Grated lemon peel
1/4 ts Baking soda 2 Eggs, slightly beaten
1/2 c Butter
In a large bowl, mix first 5 ingredients with fork; then use knives to cut
in butter until mixture looks crumbly. With fork, stir bananas, pecans,
lemon peel, and eggs into flour mixture, until flour is just moistened.
Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for
40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes
before slicing.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Bunch O' Bread
Categories: Breads
Servings: 1
3 c Whole wheat pastry flour 3 tb Butter
1 tb Dry yeast 2 tb Orange liqueur
1/4 ts Ground cardamom 1 Egg white
1/4 ts Ground nutmeg 1/4 c Poppy seeds
3/4 c Apple juice 2 tb Honey
1/4 c Maple syrup 1/4 c Butter, melted
Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.
Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Apricot Bread
Categories: Breads
Servings: 1
1/2 c Packed dried apricots 1 c Brown sugar)
1/3 c Water 2 tb Butter
2 c Whole wheat pastry flour 1 Egg
1 tb Baking powder 1/3 c Orange liqueur
1/4 ts Baking soda 3/4 c Chopped pecans
1/2 c Maple syrup (OR
Soak apricots for 20 minutes in water. Mix together flour, baking powder,
and baking soda. In another bowl, beat maple syrup, butter and egg. Drain
water from apricots into orange liqueur. Stir flour into butter mixture a
little at a time, alternating with liqueur mixture. Stir in apricots and
nuts. Pour batter into lightly oiled 9" x 5" loaf pan. Bake at 350
degrees 45-60 minutes. Bread will be golden brown and tooth pick will come
out clean when finished. Cool before cutting.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Black Bean Soup
Categories: Soups, Main dish
Servings: 20
2 lb Black beans 1/2 ts Cayenne
1/2 c Sunflower oil 1 tb Mixed vegetable seasoning
1/2 lb Bacon 4 ts Ground cumin
1/2 lb Diced ham 6 qt Chicken broth (OR
8 Onions, chopped 3 Bouillon cubes AND
7 Cloves garlic, minced 6 qt Of water)
7 Stalks celery w/leaves, 1/4 c White wine
Chopped 1 c Sherry
3 c Uncooked brown rice
Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
garlic and celery. Cook at high simmer until vegetables are soft, about 30
minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put
through blender a little at a time until smooth. Return to soup pot;
reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Chicken Noodle Yogurt Soup
Categories: Soups
Servings: 6
2 tb Safflower oil 1 ts Mixed vegetable seasoning
1 Onion, chopped 5 Sprigs parsley, chopped fine
2 qt Chicken broth, (OR 2 ts Basil
2 Bouillon cubes AND 3 Carrots
2 qt Water) 6 oz Wide egg noodles
3 Chicken bouillon cubes 3 c Cubed cooked chicken
5 Cloves garlic, minced 2 tb Arrowroot
1 ts Thyme 2 c Yogurt, plain
1/4 c Soy sauce 7 Green onions, chopped
Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon
cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover
and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles
and cook uncovered 10 minutes; add chicken. In separate bowl, stir
arrowroot into yogurt; blend well. Add to soup, stirring as needed.
Increase heat to boiling and allow soup to thicken a little. Garnish with
chopped green onions.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Lentil and Rice Soup
Categories: Soups
Servings: 4
1 Large onion, chopped 1 ts Ground cumin
2 tb Sunflower oil 1 ts Ground coriander
2 Cloves garlic, diced 3 Chicken bouillon cubes
1 ts Fresh ground ginger 6 c Water
1 ts Curry powder 1 1/2 c Lentils, washed
1 ts Turmeric 3 c Brown rice, cooked
1 ts Chili powder
In a soup pot, cook onion in oil for about 10 minutes. Add garlic and
spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring
soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls
over rice.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Fruited Buttermilk Scones
Categories: Breakfast, Breads
Servings: 4
2 c Whole wheat pastry flour 1 Peach or nectarine, diced
2 ts Baking powder 1/2 ts Orange peel, grated
1/4 ts Baking soda 1/2 c Buttermilk
1/2 c Butter, small pieces 1/4 ts Nutmeg
4 tb Maple syrup
In a bowl, combine flour, baking powder, and baking soda. Cut in butter
and maple syrup. Stir in fruit and orange peel. Make a well in center of
this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
Then, with sharp knife, score top into quarters, making cut 1/2" deep.
Continue baking another 20 minutes; top will be golden brown when finished.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Sour Cream Rolls
Categories: Breads
Servings: 24
1/4 c Warm water 3 tb Maple syrup
1 tb Yeast 1 Egg
1/4 c Butter 1 c Sour cream
3 c whole wheat pastry flour
Combine water and yeast; let stand 5 minutes. Meanwhile, beat together
remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil
bowl, and put dough in it. Roll dough over so top is also oiled. Cover
with towel and let rise 1 hour. Place dough on lightly floured board and
roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Barley Salad
Categories: Salads
Servings: 4
1 1/2 c Barley 1/4 c Lemon juice, fresh
8 c Water 1/2 c Salad oil
1/3 c Parsley, diced 1 ts Soy sauce
2 tb Basil, crushed 2 Tomatoes, diced
1/4 c Green onions, sliced
In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley
for 10 minutes more; cool. Add parsley, basil, and green onions; let sit
so flavors can blend. In a small bowl beat together, lemon juice, salad oil
and soy sauce; add tomatoes; toss with barley mixture. Chill.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Potato Bread
Categories: Breads
Servings: 2
1 Potato, peeled, cubed 3 tb Yeast
2 1/2 c Water 4 tb Maple syrup, warm
1 T butter, melted 6 c whole wheat pastry flour 2 T butter, softened
1/2 c Monterey Jack cheese,
grated In a sauce pan, boil potato in water for 10 minutes; mash
potato in water. In a bowl, combine yeast and maple syrup, making sure
syrup is warmed to body temperature. With a wooden spoon stir butter into
potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough
onto lightly floured surface and knead, incorporating rest of flour. Put
dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover
with towel and let rise 1 hour. Punch down, and knead 10 times. Separate
and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops
with sharp knife and insert butter and Jack cheese. Place loaves in cold
oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will
continue to rise as they bake. Bread is done if it sounds hollow when
tapped with a knuckle.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Miso Soup
Categories: Soups, Oriental
Servings: 2
1 Onion, diced 4 ts (heaping) miso (soybean
1/3 c Carrot, minced Paste
1 Cabbage leaf, minced 4 c Water
2 ts Oil 2 ts Tahini
Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Dark Bread
Categories: Breads
Servings: 2
1 c Warm water 2 tb Carob powder
1/4 c Maple syrup 4 c Whole wheat pastry flour
2 tb Yeast 1 1/2 c Rye flour
4 Eggs, at room temperature 1/2 c Corn meal
1/4 c Molasses 1 Egg
1 tb Instant coffee 1 tb Water
Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a
whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of
flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn
meal; beat thoroughly. Gradually add remaining flour. Turn onto floured
work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough
so top is also oiled. Cover with a towel and let stand for 1 hour. Turn
out, punch down, and knead for 3 minutes. Form into round loaves. Place on
lightly oiled cookie sheets. Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
thunking sound is made when bread is hit with a knuckle.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cinnamon Rolls
Categories: Breads, Breakfast
Servings: 16
1 tb Yeast 1/2 c Whole wheat pastry flour
1 c Warm water (100 deg F) 2 1/2 c Unbleached flour (B)
3 tb Molasses 3 tb Butter, softened
1/3 c Dry nonfat milk 1/3 c Sugar
1 Egg, separated 1 tb Cinnamon
1 c Unbleached flour (A) 1/3 c Raisins
3 tb Butter, melted 1 Egg
1 ts Salt 1 c Cool water
Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry
milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten
egg white. Allow to rise 30-40 minutes.
Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
Fold in melted butter and salt. Add pastry flour and additional unbleached
flour (B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured hands,
knead dough, adding flour and reflouring board as needed. Knead until
smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil
top, and cover with towel. Let rise until doubled in size.
After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle
with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into
3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30
minutes.
Mix egg with water and brush over rolls. Bake at 375 degrees for 20
minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Easy Hungarian Soup
Categories: Soups, Beef
Servings: 8
2 lb Stewing beef 9 c Water
3 tb Butter 1/4 ts Caraway seeds
1 Onion, chopped 4 Medium carrots, sliced
1 Clove garlic, minced 4 oz Wide noodles
1 tb Paprika 10 oz Frozen cut green beans
2 cn (10 3/4 oz) tomato soup 1 c Sour cream
Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Minestrone
Categories: Soups, Italian
Servings: 9
6 tb Butter 1 tb Worcestershire sauce
4 Carrots, chopped 1 ts Mixed Italian seasoning
3 Stalks celery, chopped 1/4 ts Pepper
2 Onions, chopped 4 Potatoes, coarsely chopped
1 Clove garlic, minced 4 Beef, chicken or vegetable
1 Head cabbage, coarse chop Bouillion cubes
1 lg Can tomatoes 2 Large zucchini, sliced
8 c Water, more if needed 2 cn Kidney beans, drained
1/3 c Brown rice, uncooked 10 oz Frozen chopped spinach
1 ts Salt 3/4 c Grated Parmesan cheese
Melt butter in large soup kettle; saute carrots, celery, onions, garlic,
and cabbage, about 20 minutes; stir often. Add tomatoes, water, rice,
seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce
heat and simmer covered, at least 30 minutes. Add beans and spinach;
return to a boil and cook over medium heat until spinach is cooked; add
more water if needed. Garnish with Parmesan.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Heart Russian Beet Soup
Categories: Soups
Servings: 8
1 c Navy beans, dry 2 Small beets
2 1/2 lb Lean beef 2 c Green cabbage, shredded
1/2 lb Slab bacon 2 Large leeks, sliced
10 c Cold water 3 Medium potatoes, cut
1 Bay leaf Into eighths
8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes
2 Cloves garlic 1 tb Tomato paste
2 tb Dried parsley 3 tb Red wine vinegar
1 Carrot 4 tb Sugar
1 Celery stalk 1 lb Kielbasa (opt)
1 Large red onion 2 tb Flour
1 ts Salt (opt) 1 tb Butter, melted
8 Beets for soup 1/2 c Sour cream (opt)
Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to
a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
carrot, celery, onion and salt. Cover and simmer over low heat for about 1
1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.
Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.
Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if
desired.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Apple Soup
Categories: Soups
Servings: 6
16 Apples, cored and chopped 1/4 c Maple syrup
5 c Water 1 tb Arrowroot
1/2 tb Lemon peel, grated 1 tb Lemon juice
1 Inch cinnamon, wrapped in 1/4 c White wine
Cheese cloth 1/2 c Sour cream
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples
are tender, about 20 minutes; remove cinnamon. Puree soup in blender;
return to sauce pan. Remove about a cup of liquid and combine it with
arrowroot. When thickened, return to soup. Stir in lemon juice, and wine.
Heat through. Serve with a spoonful of sour cream on each bowl.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Albondigas
Categories: Beef, Pork, Main dish, Mexican
Servings: 4
1/2 lb Ground pork 1 Clove garlic, diced
1/2 lb Ground beef 1/2 c Chili huerta
1 Egg 2 Yerba buena
1/2 c Brown rice, uncooked 1 Thick slice French bread
1 Onion, diced fine 1/2 ts Comino (cumin)
1/2 ts Tomio (thyme) 2 Carrots, sliced thin
8 c Water 1 c Peas, fresh or frozen
1 Tomato, chopped
Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cold Gaspacho
Categories: Soups
Servings: 4
1 Green pepper, diced 3 c Water
4 Tomatoes, diced 1/4 c Wine
1 Onion, diced 3 ts Lemon juice
3 Garlic cloves, minced 1 Scallion, diced fine
Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did not
puree fully. Chill overnight. Serve in chilled glasses or bowls with diced
scallion floating on top.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Black Bean Salad
Categories: Salads
Servings: 12
2 c French-cut green beans 2 Green onions, thin sliced
3 c Black beans, cooked 2 c Oil
1 c Garbanzo beans, cooked 1/2 c Honey
1 c Adzuki beans (or red 2 Cloves garlic, pressed
Beans), cooked 1 Lemon, juiced
2 Onions, sliced 1 c White wine
2 Green peppers, sliced 1 ts Oregano
2 Stalks celery, sliced 1 tb Parsley
Combine all ingredients in large bowl, mixing thoroughly. Chill overnight.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Whole Wheat Croissants
Categories: Breads
Servings: 24
2 tb Yeast 1 1/2 tb Honey
3/4 c Water, warm 2 c Butter, 1/2" pieces
1 3/4 c Whole wheat pastry flour 1 Egg
1/2 c Water 1 tb Water
Combine yeast and warm water, stirring a little to dissolve yeast. Let sit
about 10 minutes. Add 1/2 of flour; add water and honey; whisk until
smooth. Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces. Pour yeast
batter into flour mixture; fold together with spatula; just moisten flour
without breaking butter pieces.
Turn dough onto lightly floured surface. Pat dough down and roll into a
18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal
spatula to fold 1/3 of dough toward center; then fold from other side, 1/3
of dough over first 1/3. Lift folded dough off work surface, and scrape
surface clean. Sprinkle work area with flour and repeat, rolling and
folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants.
For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half
into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time,
holding others in refrigerator until ready to use. Roll each piece
individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7"
pieces. Cut each piece diagonally to form 4 triangles; roll from wide end
to point. Place on ungreased cookie sheets. Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1 hour.
Reglaze with egg/water mixture. Bake at 375 degrees until puffed and
brown. Let cool slightly and serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Asparagus Soup
Categories: Soups
Servings: 4
2 lb Asparagus, diagonally 1 Vegetable, beef or chicken
Sliced into 1" pieces Bouillion cube
3 Leeks, sliced 1 c Cream
4 Green onion, sliced thinly 2 tb Tarragon
1 Red potato, chopped small 2 tb Basil
3 tb Butter 1 Clove garlic, pressed
4 c Water 1 tb Soy sauce
Saute vegetables in butter for 5 minutes. Add water and bouillon cube;
Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Beer Can Date Bread
Categories: Breads, Desserts
Servings: 8
8 Empty beer cans 1 c Maple syrup
2 tb Soda 1 tb Vanilla
1 c Dates 2 Eggs
2 c Beer 4 c Whole wheat pastry flour
3 tb Butter 1 c Pecans
Remove tops from beer cans with can opener; lightly oil insides. Sprinkle
soda on dates. Heat beer to boiling and pour over date/soda mixture; set
aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir
in flour. Add nuts and cooled date mixture. Spoon batter into cans,
filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350
degrees for 15-30 minutes; look for tops to split and test for doneness. Do
not cut bread for 1 day; bread may break up, if it is sliced while still
warm.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Hearty Halloween Soup
Categories: Soups
Servings: 6
1 lb Ground turkey 1 Bay leaf
1 c Chopped onion 1/8 ts Basil
1 c Celery, diced 2 tb Parsley, chopped
2 Cloves garlic, diced 1/2 ts Thyme
6 c Water 6 Tomatoes, diced
1 Cube vegetable, beef or 1 c Leftover turkey gravy
Chicken bouillion 2 c Vermicelli
1 c Red potatoes, diced
Place everything except vermicelli in the kettle and simmer 1 hour. Add
vermicelli and simmer until cooked.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Chicken Salad #2
Categories: Salads
Servings: 6
3 c Chicken, cooked, cubed 1 Onion, diced
1 lb Asparagus, steamed 1 Green pepper, sliced
1/2 Pineapple, cubed and 1 cn (7 oz) green olives,
Steamed (OR Sliced
1 cn (20 oz) pineapple chunks, 1 tb Parsley, chopped
Drained) 1 tb Basil
2 Tomatoes, sliced 1 Head iceberg lettuce, torn
Combine all ingredients. Toss with dressing of your choice.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Taboule
Categories: Salads
Servings: 2
1 c Fine bulgur wheat 1 ts Basil
3/4 c Diced onion 1/2 c Fresh mint, cut fine
1/2 c Diced green onions 1/2 c Lemon juice
(including tops) 3/4 c Oil
1 1/2 ts Parsley 2 Tomatoes, cut in slices
Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over
low heat, stirring occasionally. Add remaining ingredients and mix well.
Chill at least 1 hour; serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Lentil Salad
Categories: Salads
Servings: 4
1/2 lb Lentils, cooked 4 tb Parsley
1 Onion, diced 1 tb Lemon juice
1 Clove garlic, pressed 4 tb Oil
3 c White wine 2 Tomato wedges
1 tb Basil 1/2 Head iceberg lettuce,
1/2 ts Thyme Washed
Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from
heat; add remaining ingredients. Chill and serve on lettuce leaves.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Avgolemono
Categories: Soups, Greek
Servings: 6
8 c Chicken broth 4 Eggs, separated
1 c Uncooked rice 4 tb Lemon juice
Make chicken broth and heat to boiling; add rice. Simmer covered about 20
minutes. Remove from heat and set aside. In a bowl, beat egg whites until
stiff; add yolks and beat well. Beat continuously adding lemon juice a
little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil. Serve
immediately.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: 24-Hour Lettuce Salad
Categories: Salads
Servings: 8
1 Head lettuce, torn Slightly thawed
1/2 c Celery, chopped 1 c Mayonnaise
1/2 c Green pepper, diced 2 ts Sugar or honey
1 Red onion, chopped 4 oz Cheddar cheese, grated
1 pk Frozen baby green peas, 8 Slices bacon, crumbled
Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Artichoke Rice Salad with Dressing
Categories: Salads
Servings: 4
-----------------------------------SALAD-----------------------------------
2 Jars (6 oz) marinated 5 Green onions
Artichoke bottoms 1/2 Green pepper, sliced
1 Bottle (4 oz) stuffed 1 pk Rice pilaf mix OR
Green olives Chicken rice mix
----------------------------------DRESSING----------------------------------
1/3 c Mayonnaise 2 Jars marinade from
1/2 ts Curry powder Artichoke bottoms
Cook rice according to package directions; let cool. Drain artichoke
bottoms, reserving liquid. Drain olives; discard their liquid. Chop
artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix.
Make the dressing by combining marinade from artichokes with other dressing
ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Spinach Salad Orientale
Categories: Salads
Servings: 6
-----------------------------------SALAD-----------------------------------
3 Heads spinach, washed and 1 c Fresh bean sprouts
Drained 4 Slices bacon, cooked and
1 c Sliced water chestnuts Crumbled
3 Eggs, hard boiled, chopped
----------------------------------DRESSING----------------------------------
1 c Sunflower oil 1/2 c Sugar
3/4 c Chopped onion 1 ts Salt
1 tb Worcestershire sauce 1/3 c Catsup
1/4 c Red wine vinegar
Mix all dressing ingredients together first, and refrigerate. Mix salad
together. Just before serving, toss salad with dressing. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Los Angeles Luncheon Salad
Categories: Salads
Servings: 6
1 c Fresh mushrooms, sliced 1/2 c Italian or herb dressing
1 c Cooked shrimp 1 Head loose leaf lettuce
3/4 ts Tarragon leaves, crushed 3 Ripe avocados
1 ds Garlic powder 1 Basket cherry tomatoes
Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour.
Arrange lettuce leaves on individual salad plates. Peel, halve and pit
avocados. Place a half-avocado on each plate, and fill with salad mixture.
Garnish with cherry tomatoes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Spicy Corn Bread
Categories: Breads, Mexican
Servings: 6
1 lg Green chili, chopped 1 ts Baking soda
1 lb Chorizo, coarsely chopped 1 ts Baking powder
(or other spicy sausage) 1/2 ts Soy sauce
1 lg Onion, chopped 1/2 c Maple syrup
3 tb Butter 1 c Milk
3 Eggs 1 c Monterey Jack, grated
1 c Sour cream 3 Ears of fresh cooked corn
1 1/2 c Cornmeal Kernels only
1/2 c Whole wheat pastry flour
Saute chili until skin is charred; set aside. Fry chopped chorizo 10
minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set
aside. Chop chili into small pieces. In a separate bowl, beat eggs and
sour cream until smooth; stir in chili, sausage, and onion. In another
bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in
sausage mix, soy sauce, and maple syrup, stirring just until blended. Add
in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking
dish. Bake at 350 degrees until top is browned and splitting, usually 30
to 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Potato Salad
Categories: Salads
Servings: 6
2 lb Red potatoes, boiled, cubed 1/4 lb Ham, cubed
1/2 c Safflower oil 1 Bell pepper, cut in strips
4 tb White wine 1 Stalk celery w/leaves,
2 tb Lemon juice Diced
1 ts Oregano 3 Scallions, sliced
1 ts Soy sauce 3 tb Parsley
3/4 lb Fresh mushrooms, sliced 1 Head iceberg lettuce
4 oz Snow peas, fresh & trimmed
Stir together oil, wine, lemon, oregano, and soy sauce. Pour over
mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in
serving bowl; add mushrooms and sauce, snow peas, ham, green pepper,
celery, scallions, parsley; toss together with lettuce. Chill.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Japanese Salad
Categories: Salads, Oriental
Servings: 4
1/4 c Sesame seed 1/2 lb Mushrooms, sliced
1/2 lb Linguine, broken in half 1/3 c Soy sauce
1 lb Small shrimp, cooked 1/2 c Sake or white wine
1 Bunch green onions, thinly 2 tb Grated fresh ginger
Sliced 2 Garlic cloves, pressed
1/4 c Sesame oil 3 Eggs
1/4 c Olive oil 1 tb Seaweed, coarsely crumbled
Toast sesame seeds on cookie sheet in oven; set aside. In boiling water,
cook noodles until tender, about 10 minutes; drain, rinse, and let dry.
Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils
together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to
shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of
oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir
in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens
from pan; turn over and place on work surface. Make 3 more thin
egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled
noodles. Spoon and serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Raspberry Fuchsia Soup
Categories: Desserts
Servings: 4
3 c Fresh raspberries 1/2 c Maple syrup
3/4 c Water 2 c Strawberry wine
2 tb Lemon juice 1/2 c Sour cream
2 tb Lemon rind, grated fine 1/2 c Fresh raspberries
2 tb Arrowroot
Puree raspberries for soup; strain through a sieve into bowl; set aside.
Take seeds and rind left in sieve and transfer to sauce pan; add water;
simmer for 5 minutes; strain into bowl containing berry juice; discard
seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot.
Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer
over low heat until thick. Refrigerate 2 hours. Serve in individual bowls
with a dollop of sour cream and a spoonful of berries on top of each bowl.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Creamed Tomato Soup
Categories: Soups
Servings: 8
3 tb Butter (to saute with) 5 tb Tomato paste
2 tb Safflower oil 1/3 c Flour
2 Large onions, chopped 6 c Chicken broth
1/2 ts Thyme, crushed 1 1/2 ts Sugar
1 ts Basil 1 c Cream
1 ds Salt & pepper 1 c Milk
10 Medium ripe tomatoes, 2 tb Butter
Coarsely chopped
Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a
few minutes; add remaining butter just before serving.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Potage St. Germain
Categories: Soups, French
Servings: 8
1 1/2 lb Dried peas, soaked 2 ts Sugar
3 qt Chicken broth 1/2 ts Salt
4 tb Butter 2 c Fresh green peas, cooked
4 Carrots, peeled and grated 3/4 c Cream
2 Onions, grated 3/4 c Milk
1 Large leek, chopped fine 1 tb Butter
5 Lettuce leaves, diced Sour cream or sherry (opt)
Place drained, dried peas in soup kettle. Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a
sieve, also. Return this combined mixture to the kettle. Stir in cream and
milk. Heat just to boiling; stirring occassionally to prevent scorching.
Just before serving, add butter. Garnish with a dollop of sour cream, a
dash of sherry, or both. Elegant!
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Scrumptious Strawberry Soup
Categories: Desserts
Servings: 4
2 c Strawberries 1/4 c Honey)
1/2 c Yogurt, plain 1/2 c Dry red wine
1/2 c Sugar, (OR 1 c Strawberry halves
Blend all ingredients together in a blender, except strawberry halves.
Chill overnight. Garnish with strawberry halves. Serve chilled.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Hearty German Sour Cream Soup
Categories: Soups, German
Servings: 6
1/2 lb Bacon, diced 1/4 c Rice
3/4 c Cabbage, chopped 2 c White sauce
1/2 c Onion, chopped 1/2 c Vinegar
1/2 c Celery, chopped 1 Clove garlic, minced
1/2 c Carrots, chopped 1 ts Caraway seed
3/4 c Potato, chopped 1 ts Salt
3/4 c Zucchini, sliced 2 ts Worcestershire sauce
4 c Tomatoes, peeled 1/4 ts Thyme
4 c Beef broth 1 c Sour cream or plain yogurt
1/4 c Barley
Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Cheesy Popovers
Categories: Breads, Breakfast
Servings: 12
2 Eggs, beaten 1/4 ts Sage, crushed
1 c Milk 1/2 ts Basil, crushed
3/4 ts Salt 1 c Unbleached flour
1/2 ts Thyme, crushed 1/2 c Grated cheddar cheese
Combine seasonings with milk and eggs; add flour and cheese; mix until just
blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not
preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30
minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on
4 sides at right angles. Return to oven (do NOT turn on heat). Allow
popovers to dry in oven about 10 minutes. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Hot Orange Soup with Wafers
Categories: Soups, Chinese
Servings: 6
5 c Water 6 Thin slices of orange
3/4 c Rock sugar 6 Thin slices of lime
4 c Fresh orange juice 6 Maraschino cherries
1 tb Preserved ginger, in syrup 6 Mint leaves
3 tb Cornstarch paste 12 Vanilla cream wafers
Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger.
Cooking: Combine water and rock sugar; bring to boil. When rock sugar is
dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
should give soup a light body. Pour into individual warmed bowls; add
preserved ginger to each serving. Float orange and lime slice and a
cherry; garnish with mint leaf. Serve with wafers.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Smashed Radishes in Soy Dressing
Categories: Chinese, Side dish, Vegetarian
Servings: 4
2 Dozen fresh red radishes 3 tb Peanut oil
2 ts Salt 1 ts Sesame oil
1 ts White vinegar 1/4 ts Fresh ginger juice
1 ts Sugar Chinese parsley garnish
3 ts Thin soy sause
Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you feel that day. Sprinkle radishes all over with salt, put
them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil,
sesame oil and fresh ginger juice. Double amount of vinegar for a sharper
taste, if desired. Drain liquid from radishes (salt will have drawn off
quite a bit of water); pour dressing over them; cover and refrigerate for
30 minutes. If you make this dish ahead of time, pour on dressing 30
minutes before serving. Immediately before serving, transfer radishes to
serving dish; garnish with Chinese parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Soup Noodles with Chicken
Categories: Chicken, Soups, Chinese
Servings: 4
2 Nests shrimp-flavored Cooled & shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,
Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar
just before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, &
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Watercress Salad with Bean Cheese Dressing
Categories: Salads, Chinese
Servings: 6
1 1/2 lb Fresh watercress (OR Spinach)
----------------------------------DRESSING----------------------------------
1/2 c Salad oil 1 Pinch sugar
1/2 ts Sesame paste 1 ts Lemon juice
1 Sq. bean cheese, unseasoned 2 tb Cold water
1/2 ts Chili flakes
Wash watercress (or spinach) in colander. Pour boiling water over
watercress. Immediately plunge vegetable into cold water to stop cooking
process; drain and reserve. You can refrigerate or use at room
temperature.
Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar,
lemon juice and cold water; mix well. Shortly before serving, toss
dressing with watercress. Serve on individual salad plates.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: Fresh Spinach in Bean Cheese Sauce
Categories: Chinese, Side dish
Servings: 4
2 Bunches fresh spinach 1 ts Thin soy sauce
2 tb Peanut oil 1/2 ts Sugar
1 Small dried chili pepper 2 Cubes fermented bean curd
1 ts Minced ginger root With chili (bean cheese)
1/3 c Stock Cornstarch paste
Preparation: Slice off root end and half stem of spinach; wash completely
and drain leaves. Wash chili pepper. Incidentally, double amount of dried
chili if using plain fermented bean curd. Mash fermented bean curd with
thin soy; mix with stock and sugar.
Stir-frying: Heat wok to very hot; add oil. When oil just begins to
smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted
spinach up side of wok; add remaining spinach, and toss until it wilts.
Push all spinach out of bottom of wok; add chili and ginger; stir for about
10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to
medium consistency with dribbles of cornstarch paste. Recombine with
spinach. Stir to coat spinach. Serve. Spinach should remain bright green
until you pour in liquid.
-----
---------- Recipe via Meal-Master (tm) v7.03
Title: "Long Life" Noodles with Egg
Categories: Chinese, Side dish
Servings: 4
1 lb "Long Life" egg noodles 1 ts Sesame oil
8 qt Salted water 1/4 ts Salt
1/2 lb Spinach 1 ts Cornstarch paste
4 Eggs 2 Green onions, minced
1 c Chicken broth 1/4 c Boiled ham, slivered
1 tb Dark soy sauce
Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
among soup bowls. In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.
Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch
paste to thicken slightly.
Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
ladle one at a time; poach for 2 minutes. Place egg on spinach.
Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Romaine Lettuce with Oyster Sauce
Categories: Salads
Servings: 4
1 Head romain lettuce 2 tb Peanut oil
1/4 ts Salt 1 tb Premium oyster sauce
Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce
in small sauce pan; bring to simmer; keep hot until ready to serve.
Blanching: Heat about 2 gallons water in large pot. We use bottom of
aluminum steamer. Add salt. When water reaches rolling boil, blanch
lettuce for about 20 seconds - until leaves are bright green.
Remove leaves, shake off excess water. Stack leaves & cut cross-wise into
4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster
sauce on leaves. Serve.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Steamed Pork with Preserved Tianjin Vegetable
Categories: Chinese, Main dish, Pork
Servings: 4
1 lb Pork butt, chopped fine 1 Green onion, minced
4 Water chestnuts, coarsely 2 tb Preserved Tianjin vegetable
Chopped
----------------------------------MARINADE----------------------------------
1 1/2 ts Dark soy sauce 1/2 ts Sesame oil
1/2 ts Sugar 1 ts Cornstarch
1/2 ts Salt
Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2
preserved vegetable, & marinade; mix together with your fingers - it's
faster. Spread mixture on round 12" plate. Sprinkle with remaining
preserved vegetable. Refrigerate if working in advance.
Steaming: Bring pork mixture to room temperature before steaming. Bring
water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with
chopped onions just before serving.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Jam Tarts
Categories: Desserts
Servings: 12
1/2 c Butter 1 t lemon juice 1 c Unbleached flour
1 ts Lemon juice 1 tb Pure maple syrup
4 oz Cream cheese Jam or preserves
Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add
flour and combine until dough is smooth. Chill overnight. Roll dough to
1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the
center of each. Spoon jam into each indentation. Bake on oiled cookie
sheets at 450 degrees for 15 minutes. Crust should be golden brown and
possibly flaking. If not, return for additional few minutes.
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---------- Recipe via Meal-Master (tm) v7.03
Title: October Cake
Categories: Cakes, Desserts
Servings: 2
2 1/4 c Unbleached flour 1/2 c Walnuts, chopped
2 Eggs 1/4 ts Nutmeg
2 ts Baking powder 1/2 c Raisins
1/2 c Canned yams, chopped 2/3 c Pure maple syrup 2 T cream
2 ts Baking soda 2 tb Orange marmalade OR
2 c Chopped tart green apples 2 tb Grand Marnier
1/4 ts Allspiced 1/2 c Butter, softened
Preheat oven to 350 degrees. Sift together flour, baking powder, baking
soda, allspice and nutmeg. Set aside.
In separate bowl, combine maple syrup, butter and eggs, and beat with
electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts,
raisins, cream and marmalade.
Add flour mixture a little at a time, stirring well after each addition;
batter will be stiff. Pour into lightly oiled 9 x 5-inch loaf pans. Bake at
350 degrees 60-70 minutes. Let cake cool 10 minutes, then turn onto cooling
rack. Let cool completely before slicing.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Carob Balls
Categories: Desserts
Servings: 24
1/2 c Carob powder 1/2 c Peanut butter
1/4 c Wheat germ 1 c Honey graham cracker crumbs
1/2 c Honey 1/2 c Sesame seeds
1/4 c Dry milk powder
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ
and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker
crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high
in potassium.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Chocolate Tile Cake - Part 1
Categories: Desserts
Servings: 12
--------------------------------SOUFFLE CAKE--------------------------------
1/2 lb Semi-sweet chocolate At room temperature
1/4 c Fresh rich coffee 3/4 c Sugar
7 Large eggs, separated and 1 pn Salt
-------------------------------TRUFFLE CREAM-------------------------------
18 oz Semi-sweet chocolate 3 c Heavy cream
Broken into small pieces
------------------------------CHOCOLATE TILES------------------------------
8 oz Semi-sweet chocolate Confectioners sugar
Cocoa powder, unsweetened
Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of
approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow
wax paper to extend over each end by about 2 inches. Set aside. Melt
chocolate with coffee in 200 degree oven, for about 10 minutes, or until
melted. Cool.
Beat egg yolks with electric mixer until smooth. Gradually add sugar and
continue beating until mixture is pale yellow, about 5 minutes. Stir in
the cooled chocolate mixture.
Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites
into chocolate mixture to lighten and then pour chocolate mixture into egg
whites. Gently fold whites and chocolate together until no white shows.
Pour batter into prepared jelly roll pan. Bake for 14 minutes.
Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15
minutes or until melted. Heat heavy cream in saucepan until hot. Slowly
pour hot cream over melted chocolate, and stir until smooth and shiny.
Strain mixture into bowl and cool to room temperature.
Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes
or until melted. Place wax paper down the length of a 17 x 14-inch baking
pan. Secure end with dab of softened butter. Pour melted chocolate on wax
paper, and with a metal spatula spread it out the length of the baking pan.
Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room
temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4
inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into
3/4-inch sections to make tiles. Refrigerate until needed.
Continued from Chocolate Tile Cake - Part I. It may be long, but it's
worth the effort.
Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top
of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan)
with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove
jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of
cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each.
Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place
2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat
about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of
beaten cream on cake, top cream with second cake strip. Place remainder
beaten cream over top and cover with last cake strip. Trim any rough edges
and chill cake for 1/2 hour. Chill clean mixing bowl and beaters.
Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove
cake from refrigerator and spread cream over top and sides.
Remove tiles from refrigerator. Trim the tiles to fit height of
cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch
tile over top of cake. Leave wax paper on. Place the two remaining strips
along sides of cake. Try to align side and top tiles. Cover cake tightly
with aluminum foil and refrigerate over night.
Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place
cake on serving dish. Peel off strips of wax paper. Place narrow strips
of foil diagonally on top of cake to form pattern, and sift confectioners
sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Creme de Menthe Custard Sauce
Categories: Sauces
Servings: 1
7 Eggs, separated 1/2 c Whipped heavy cream
1 tb Vanilla 2 c Regular milk, scalded
1/3 c Sugar 2 tb White cream de menthe
In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in
sugar; beat about 4 minutes. Stir in milk which has been scalded. Place
mixture in saucepan and cook, stirring over medium low heat about 5
minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with
plastic wrap and refrigerate. Just before serving, stir in whipping cream
and creme de menthe.
Serve with Chocolate Tile Cake or other cake.
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---------- Recipe via Meal-Master (tm) v7.03
Title: Chocolate Truffle Cake
Categories: Cakes, Desserts
Servings: 8
16 oz Semi-sweet chocolate 1 1/2 ts Sugar
4 Eggs, separated, room temp 2 tb Confectioners sugar
1/2 c Sweet butter 1 ts Hot water
1 c Whipping cream Confectioners sugar for
1 1/2 ts Flour Sprinkling over cake
1 ts Vanilla
Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter
in low 200 degree oven for 10 minutes or until chocolate and butter are
melted. Add flour, sugar and water; blend well. Add egg yolks one at a
time, beating well after each addition. In a separate bowl, beat egg whites
until stiff. Fold gently into chocolate mixture. Turn into prepared pan and
bake for 15 minutes in middle of 425-degree oven. Let cake cool completely.
Sift or sprinkle powdered sugar over top of cooled cake.
Whip cream, vanilla and confectioners sugar until soft peaks form. Whipped
cream may be served thickly spread on top of cake or in a separate bowl.
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