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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheesy Corn Bread
Categories: Breads Cheese Quickbreads
Servings: 6
1 c Unbleached flour 1 c Corn meal; white or yellow
2 t Sugar 1 t Baking powder
1 t Salt 1/4 t Mustard; dry
2 c Cheddar; sharp, shredded 1 ea Egg; lg, slightly beaten
1 c Milk 1/4 c Vegetable oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine
the egg with the milk and oil. Stir into the cheddar mixture, mixing
until just moistened. Pour the mixture into a greased 9-inch square
baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and
cut into squares, then serve warm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cheesy Muffin Melt
Categories: Cheese Main dish Sandwiches
Servings: 4
1 1/2 c Cottage cheese; creamed 1/2 c Wheat germ; regular
2 t Green chiles; chopped 1/4 t Oregano leaves; crushed
1/4 t Basil leaves; crushed 1/4 t Salt
3 ea Wholewheat english muffins;* 6 ea Tomato; slices
1 x Cheddar; sharp, slices
* The whole wheat muffins should be halved and toasted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the cottage cheese, wheat germ, chiles, and seasonings,
blending well. Mound onto toasted muffins. Top with tomato slices
and criss-cross with cheddar strips. Broil 3 to 4 inches from the
heat until the cheddar melts, about 5 minutes. Makes 6 open faced
sandwiches.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cherry Cheese Pie
Categories: Cheese Desserts Fruits
Servings: 6
1 x --brown sugar graham crust-- 1 T ------------------------
1 1/2 c Graham cracker crumbs; * 1/4 c Brown sugar; firmly packed
1/3 c Butter or margarine; melted 1 x ----------filling-----------
8 oz Cream cheese; softened, plus 3 oz Cream cheese; softened
1/2 c Sugar 1/2 t Vanilla
2 ea Egg whites; stiffly beaten 16 oz Cherries; pie, in water
1 x Red food coloring 1/4 c Sugar
1 t Cornstarch
* 20 Graham crackers, crushed, should give you this amount of
crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in
a small bowl, blending well. Press into the bottom and up the sides
of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese
in a bowl using an electric mixer set on medium speed, until smooth.
Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently
fold the stiffly beaten egg whites into the cream cheese mixture. Pour
into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes
or until the filling is set. Cool on a wire rack. Drain the
cherries, reserving 1/2 cup of the juice. Combine the reserved juice
with a few drops of red food coloring, 1/4 cup of sugar, and the
cornstarch in a 2 quart saucepan. Cook over medium heat, stirring
constantly, until the mixture boils and thickens. Remove from the
heat and cool slightly. Arrange the cherries over the cheese filling,
then spoon the glaze over the cherries. Cover and chill for at least
1 hour in the refrigerator or until the glaze is set. Serve cold.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cherry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs 3 T Sugar
3 T Margarine, melted 24 oz Cream cheese, softened
3/4 c Sugar 3 ea Large eggs
1 t Vanilla 21 oz Cherry pie filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in
vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of
pan. Chill. Top with pie filling just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken 'N' Vegetable Stir Fry
Categories: Chicken
Servings: 4
3 T Oil 1 lb Bonless chicken breasts *
1/2 c Broccoli forets 2 oz Snow peas (about 1/2 c)
1 ea Med carrot thinly sliced 1/2 ea Med red or green pepper *
1 ea Env golden onion soup mix 1 t Cornstarch
1/2 t Ground ginger 1 1/2 c Water
2 t Imported soy sauce 1 t White or rice vinegar
1 x Hot cooked rice
* Chicken breasts should be cut into thin strips. ** Sweet
pepper should be cut into thin strips.
~---------------------------------------------------------------------
~---- In large skillet, heat oil and cook chicken with vegetables over
medium- high heat, stirring constantly. 10 minutes or until chicken is
golden and vegetables are crisp-tender. Thoroughly blend golden onion
recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar;
stir into chicken mixture. Bring to a boil, then simmer uncovered t
minutes or until sauce is thickened. Serve over hot rice and garnish,
if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In
2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4
minutes or until almost done; remove chicken and drain. Add
vegetables to casserole and heat uncovered 5 minutes at HIGH (Full
Power). Thoroughly blend golden onion soup mix, cornstarch, ginger,
water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5
minutes on HIGH (Full Power) or until sauce is thickened, stirring
once. Return chicken to casserole and heat 1 minute or until heated
through. Let stand covered 5 minutes. Serve and garnish as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND FRESH VEGETABLE PROVENCALE
Categories: Main dish Poultry
Servings: 4
1 ea Small cauliflower 2 ea Ripe tomatoes, sliced
2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin
2 T Chopped fresh parsley, divid 1 T Diced leaf basil, divided
1/4 t Pepper 1 ea Chicken cube bouillon
1/2 c Boiling water 2 T Lemon juice
2 ea Chicken breasts, skinned,spt
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make
paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables. Spread the paste on the
chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken
and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken And Sausage In Tomato Sauce
Categories: Garlic Sauces Poultry
Servings: 8
1/4 c Olive oil 4 ea Lg cloves garlic,coarse chop
2 1/2 lb Sweet ital. sausage links 1 1/2 lb Hot ital. sausage links
4 ea Chicken legs 4 ea Chicken thighs
56 oz (2 cns) tomatoes 6 oz (1 can) tomato paste
1 x Salt and pepper to taste 1/2 T Dried basil
1/2 c Dry red wine 1 x Chopped fresh parsley
Heat Oil in a large heavy skillet. Add the garlic and saute until
light golden. Remove the garlic and reserve. Prick the sausages in
several places and then sear them in the hot oil. Remove and set
aside, covered. Brown chicken well on all sides in the same skillet.
Remove and set aside, covered. Pour 1 T of the drippings into a large
Dutch oven or casserole. Discard remaining drippings or save them for
another use. (Do not wash skillet; you will nedd it later.) Crush
the tomatoes with your hands and add them, with their juice, to the
drippings. Add the tomato paste, salt, freshly ground pepper, basil
and reserved garlic. Simmer, uncovered, for 15 minutes. Add the
sausage and simmer, covered, for 20 minutes. Add the chicken, cover,
and simmer for 20 minutes more. Meanwhile, deglaze the skillet with
the wine. Stir wine into the sauce and simmer for a final 10 minutes.
Sprinkle with parsley. Serve with pasta and freshly grated Parmesan
Cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND SWEET POTATOES
Categories: Poultry Main dish Low-cal
Servings: 6
2 c Mashed, cooked sweet potatoe 2 T Brown sugar
1/2 t Ground cinnamon 1/8 t Ground nutmeg
1/3 c Skimmed evaporated milk 1/4 c Chicken broth
1/4 c Minced onion 1 ea 8 oz. can water chestnuts*
1 ea 10 oz. cream of chicken soup 1 ea Or white sauce chicken flav
3 c Cubed chicken 3 T Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around
the inside edge of a round 10 in. casserole, forming a ring. In a
medium size non stick skillet, heat broth over low heat. Add onion
and water chestnuts; cook until tender. Add soup or sauce, chicken
and 3 tablespoons water; cook over medium heat until hot, stirring
occasionally. Spoon chicken mixture into center of sweet potato ring
in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308;
Fat: 6g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN AND VEGETABLE CASSEROLE
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Chicken breasts, halved 4 ea Carrots, quartered
1 c Pearl onions 2 ea Celery stalks, large pieces
2 ea Potatoes, peeled, quartered 1/4 c Chicken broth
1 ea 10oz can cream of mushroom s 1/2 c Skim milk
1/4 t Dried leaf thyme 1/8 t Ground sage
1 ea Bay leaf
Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
non stick skillet over low heat; spray lightly with vegetable spray.
Add chicken and cook quickly until browned on both sides. Remove
chicken to a medium size shallow casserole. Add vegetables to
casserole. In a small bowl combine broth, soup milk, thyme, sage and
bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or
until vegetables and chicken are tender. Cal: 343; Fat: 9.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Braised With 40 Cloves Of Garlic
Categories: Garlic Poultry Main dish
Servings: 6
40 ea Cloves garlic * 6 ea Chicken legs/thighs **
2 ea Med onions, coarsely chopped 2 T Olive oil
1 c Fresh parsley, chopped 1 t Dried tarragon, crumbled
1/2 t Allspice 1/4 t Cinnamon
1 x Salt & pepper to taste 1/4 c Cognac
1/3 c Dry white vermouth
* Garlic Should be parboiled and peeled. ** Chicken may be
skinned if desired
~---------------------------------------------------------------------
~--- Preheat oven to 375 degrees F. Place all the ingredients in a
deep, heavy pot that can be covered. Combine everything very well
with your hands. Seal the pot very tightly with foil. Place a cover
over the foil. Pot must be very well sealed so that no juices or
steam can escape. Bake for 1 1/2 hours. Do not open the pot during
this time. Serve piping hot, with good crusty bread for mopping up
the juices and garlic. Open the pot at the table, so that the diners
may get the full benefit of the marvelous fragrance that explodes out
of the vessel.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts Florentine
Categories: Chicken
Servings: 6
2 lb Boneless chicken breasts 1/2 c All purpose flour
1/4 c Oil 1 ea Med. clove garlic fine ch
1/2 c Dry white wine 1 ea Env. golden onion soup mi
1 1/2 c Water 2 T Finely chopped parsley
1/8 t Pepper 1 x Side dishes *
2 LG Eggs 2/3 c Bread Crumbs * Side
dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf
or White Rice and/or Hot Cooked Spinach.
~---------------------------------------------------------------------
~---- Dip chicken in flour, then eggs, then bread crumbs. In large
skillet, heat oil and cook chicken over medium heat until almost done.
Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in
golden onion recipe soup mix thoroughly blended with water, bring to a
boil. Return chicken to skillet and simmer covered 10 minutes or until
chicken is done and sauce is slightly thickened. Stir in parsley and
pepper. To serve, arrange chicken over hot rice and spinach; garnish
as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C.
Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart
casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes,
rearranging chicken once. Stir in garlic, then golden onion recipe
soup mix, thoroughly blended with water and wine. Heat uncovered on
HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease
heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts With Rice
Categories: Chicken
Servings: 4
2 1/2 oz 1 jar (2 1/2 oz) dried beef 2 ea Med. stalks celery, chopp
2 c Cooked rice 2 T Chopped parsley
1 oz Jar (1 oz) pine nuts (opt.) 1 1/2 lb (2 med.) chicken breasts
1/2 t Seasoned salt 1 x Paprika
1 SM Small Onion, chopped 1 T Butter or Margarine
* Have the butcher bone and cut each breast in to halves.
~---------------------------------------------------------------------
~---- Snip beef into small pieces. Cover and microwave beef, celery,
onion and margarine in 2-Qt casserole on high (100%) until onion is
crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on
rice mixture. Sprinkle with seasoned salt and paprika. Cover and
microwave 5 minutes; turn casserole one half turn. Microwave until
chicken is done, 8 to 11 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Breasts with Spicy Rub
Categories: Poultry Main dish
Servings: 4
4 ea Chicken breasts 2 t Vegetable oil
1 x ------------rub------------- 2 T Ground cumin
2 T Paprika 2 T Brown sugar
1 T Black pepper 1 t Curry powder
1 t Cayenne 1 t Salt
1/2 t Five spice powderr 1 T Dijon mustard
1 T Red wine vinegar 1 T Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be.
Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on
grill, skin side down. Cook over medium heat, about 10 to 12 minutes
per side, until chicken is justed cooked through. (If heat is too
high, coating will burn; if too low, cooking time will be a little
longer).
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Hot & spicy Main dish Poultry
Servings: 4
1/2 c Peanuts; raw 3 c Peanut oil
2 ea Whole chicken breasts at roo 1 ea Large egg white
1 1/2 T Water chestnut flour 1 x -----------sauce------------
4 ea Green onions 2 ea Large cloves garlic
1 T Minced ginger root 1/2 c Chicken stock
1/2 T Sesame oil 1/2 T Chinese red vingear
1/2 T Dark soy sauce 1 1/2 t Chili paste with garlic
1 T Dry sherry 1 ea Pinch sugar
1 ea Cornstarch paste
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
meat from bones. Slice meat into 1" strips, then crosswise to make 1"
chunks. In bowl large enough to hold chicken, add egg white to water
chestnut flour. Beat mixture with a single chopstick (not an egg
beater or whisk). Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a
lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel or
paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately & brown in about 2
minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry
no more than 8 chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove with long
chopsticks or slotted spoon. Reserve. Sauce: While deep-frying
chicken, heat sauce to simmer. Add green onions & peanuts about a
minute before serving. At the last minute, add chicken pieces to
sauce, mix quickly & serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Cordon Bleu
Categories: Poultry
Servings: 6
6 ea Chicken breasts 6 ea Swiss cheese slices
6 ea Ham slices 3 T Flour
1 t Paprika 6 T Butter
1/2 c Dry white wine 1 t Chicken bouillon
1 T Corn starch 1 c Whipping cream
Pound chicken breasts if they're too thick. Place a cheese and ham
slice on each breast within 1/2 in. of edge. Fold edges of chicken
over filling and secure with tooth picks. Mix flour and paprika and
coat chicken. Heat butter in skillet and cook chicken until browned on
all sides. Add wine and bouillon. Reduce heat to low, cover and
simmer 30 minutes. Remove tooth picks and transfer breasts to warm
platter. Blend cornstarch with cream and whisk slowly into skillet.
Cook, stirring until thickened and pour over chicken.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Curry
Categories: Chicken
Servings: 4
2 T Butter or margarine 1 lb Bonless chicken breasts *
1 ea Lge tomato coarsely chopped 1 ea Env. onion soup mix
2 t Curry powder 1 c Water
1/2 c Plain yougurt 2 c Hot cooked rice
2 c Hot cooke peas
* Chicken breasts should be cut into thin strips.
~---------------------------------------------------------------------
~---- In large skillet, melt butter and brown chicken over medium
heat. Stir in tomatoe, then onion recipe soup mix and curry blended
with water. Simmer covered 15 minutes or until chicken is done. Stir
in yougurt; het through but do not boil. To serve, arrange chicken
and sauce over hot rice and peas. Serve, if desired, with flaked
coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In
2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add
chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in
tomato, then onion recipe soup mix and curry blended with water. Stir
in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5
minutes. Serve as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Etouffee
Categories: Low-cal Chicken
Servings: 8
1 x Lg onion, chopped 1 x Sm green pepper, chopped
1/2 x Sm sweet red pepper, chopped 2 x Stalks celery, chopped
1 x Clove garlic, minced 2 T Margarine
2 T Flour 3 c Chopped,cookd chicken breast
3/4 c Water 3/4 t Dry chicken bouillon powder
1/2 t Dried whole thyme 1/4 t Salt
1/4 t Red pepper 1 ds Hot sauce
2 c Hot cooked parboiled rice 1 T Chopped fresh parsley
Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from skillet,
set aside. Place margarine and flour in skillet; cook over low heat 5
minutes, stirring constantly, until mixture is color of a copper
penny. Return vegetables to skillet. Add chicken and other ingredients
except rice and parsley. Simmer 2 minutes or till thoroughly heated.
Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182
calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol,
1.5 mg iron, 352 mg sodium, 32 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Fajitas
Categories: Poultry Main dish
Servings: 8
1/4 c Lime juice 2 t Dijon mustard
1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 ea Flour tortillas 16 ea Pieces romaine lettuce
1 x -------pico de gallo-------- 4 ea Jalapenos, minced
2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped
1/2 t Salt 1/4 c Chopped fresh cilantro
In a medium bowl combine lime juice, mustard, jalapeno and garlic;
whisk in olive oil. Add chicken; cover and marinate in fridge 30
minutes to 2 hours. In a medium bowl, combine jalapenos, garlic,
onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6
inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap
torillas in foil; place in 400 degree F oven for 5 minutes until
warmed through. Slice chicken lengthwise into 1/4 inch thick slices;
place on warmed tortillas, top with pica de gallo, shredded iceberg
lettuce and guacamole, if desired. Fold up bottom edge; fold in
sides.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken in Black Bean Sauce
Categories: Main dish Poultry Foreign
Servings: 4
1 lb Boneless chicken breasts 2 T Dry sherry
1 T Soy sauce 2 t Sesame oil
1 x -----------sauce------------ 1/2 c Chicken stock
2 t Cornstarch 1/2 t Sugar
1 t Soy sauce 1 t Hot chili paste
1 T Vegetable oil 2 ea Cloves garlic
2 t Minced fresh ginger 2 T Fermented black beans
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil
in a 4-cup microwaveable casserole. Toss chicken in mixture, cover
and marinate while preparing other ingredients. In a small boil
combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside. Microwave chicken
and marinade, covered at high for 4 to 6 minutes or until chicken is
opaque and tender. Stir twice during cooking. Stand, covered, while
making sauce. In a 2 cup glass measure, microwave vegetable oil at
high for 1 minute or until hot. Stir in garlic, ginger and black
beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 1/2 to
3 minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Foreign Main dish Poultry
Servings: 4
3 lb Chicken 4 ea Cloves garlic
1 ea Large onion 3 T Vegetable oil
1 ea Salt 2 T Minched lemon grass
1 t Ground chilies 4 T Fish sauce(nuoc mam)
1 T Granulated sugar 1 T Caramel sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and
slice finely. Cut onion into halves lengthwise and then cut
lengthwise into 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of salt, garlic and onion. Fry over medium
heat until onion becomes translucent. Add lemon grass and chili. Fry
1 to 2 minutes until fragrant. Add chicken and cook until lightly
browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1
cup water and cook 45 minutes or until chicen is tender. Stir
occasionally and add more water if necessary. Makes 4 servings.
CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2
cup water to mixture. Stir until sugar is dissolved. Remove from
heat and store in a jar in the refrigerator.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Indienne
Categories: Poultry Main dish
Servings: 4
2 lb Chicken pieces 3 T Fresh lemon juice
3 T All purpose flour 1 t Salt
1/8 t Freshly ground pepper 3 T Oil
1 T Butter 1 ea Large onion, chopped
3 T Curry powder 1/2 c Water
1/2 c Heavy cream 1 t Chicken stock base
2 T Candied ginger 1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream, cook
until thickened. Add chicken stock base and ginger, stir, and return
chicken to skillet. Cover and simmer, turning chicken once, for 40
minutes or until chicken in tender. Transfer to heated platter and
surround with lime wedges. Serve with rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Marinade
Categories: Sauces
Servings: 5
1 t Fine sliced fresh ginger 2 ea Cloves garlic
1/4 c Lemon juice 2 T Brown sugar
1/4 c Olive oil 1/4 c Soy sauce
1 ea Green onion, chopped
Combine marinade ingredients. Place in glass bowl or dish that will
hold chicken in single layer. Add chicken; let marinate a minimum of
4 hours, turning occasionally. May be left in fridge, covered
overnight. Remove chicken from marinade. Grill chicken on barbecue,
basting with marinade at intervals, or bake 30 to 45 minutes in 350 F
degree oven or until cooked through.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Milanese
Categories: Chicken
Servings: 4
4 ea Chicken breast halves; skin 3/4 c Parmesan; freshly grated
2 T Parmesan; freshly grated 3/4 c Breadcrumbs; fresh white
1 T Parsley; minced fresh 1/8 t Salt
1/8 t Pepper; freshly ground 1 ea Egg
1/2 c Milk 2 c Olive oil
2 T Butter; unsalted 2 T Lemon juice; fresh
1 ea Lemon; quartered 1 x Parsley springs; fresh
Flatten chicken breasts between sheets of waxed paper to thickness of
3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs,
minced parsley, salt and pepper in large bowl. Whisk egg with milk in
medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess
breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add
chicken and cook until golden brown and cooked through, about 4
minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in
lemon juice and pour over chicken. Garnish with lemon wedges and
parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and
breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
the amounts to 1/2 cup each- which is still about enough for 6
breasts. I use Bertolli Extra Light olive oil for frying, and just
enough to cover the bottom of the skillet.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN NAPOLI
Categories: Main dish Meats Poultry
Servings: 6
1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets
2 ea Potatoes, sliced 2 ea Carrots, sliced
1/2 ea Eggplant, cubed 2 ea Onions, sliced
1 ea Red or green pepper, sliced 2 ea Celery, sliced
1/2 t Pepper 16 oz Tomatoes, can
1/2 t Garlic powder 2 t Chicken boullion powder
1 1/2 c Water 1 T Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper.
Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle
with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1
hr. The flavour continues to develop as the casserole stands. Cal:
240, Fat 4/5g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Pate
Categories: Low-cal Chicken Appetizers
Servings: 6
1 1/2 c Chicken breast,cooked,minced 8 oz Neufchatel cheese, softened
3 T Chopped onion 2 T Dry sherry
2 T Mayonnaise (diet) 2 t Lemon juice
1/4 t Hot sauce 1/8 t Ground nutmeg
1 ds Paprika
Combine chicken (which has been finely chopped), Neufchatel, onion,
sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of
electric blender; process until smooth. Transfer mixture to a 2 cup
mold coated with cooking spray (Pam). Cover, and chill overnight.
Unmold onto a serving plate. Sprinkle with paprika. Garnish with
parsley sprigs, if desired. Serve with Melba toast rounds or unsalted
crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING
(1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g
cholesterol, 30 mg sodium, 27 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CHICKEN RISOTTO
Categories: Main dish Poultry
Servings: 8
2 ea Zucchini, thinly sliced 2 ea Green onions, sliced
2 c Skinned diced chicken,cooked 1/2 t Salt
1/2 t Thyme 2 T Chopped pimento
3 c Cooked rice 1/4 c Grated cheese
Cook the zucchini and onions in small amount of water until tender,
about 5 to 10 min. Add other ingredients, except for cheese. Cook
and stir until heated through. Remove from heat, stir in cheese,
serve. Cal: 187, Fat: 1g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Salad
Categories: Salads Spreads Chicken
Servings: 1
1 ea Small sweet pickle 1 ea 1-inch piece onion
1 ea Cooked chicken breast, cubed 1/3 c Mayonnaise
1/2 t Sugar 1 ds Salt
1 ds Pepper
Place pickle and onion in blender or food processor. Process until
finely chopped. Add chicken and process 3 fast pulses. Add remaining
ingredients and process 2 fast pulses. Yield: 1 Cup
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Scalopine
Categories: Poultry Main dish
Servings: 6
4 T Butter, divided 4 c Sliced fresh mushrooms
6 ea Boned chicken breasts flat 1/3 c Thin sliced green onions
1/3 c Water 1/4 c White wine
1/2 t Chicken bouillon mix 1/3 c Whipping cream
1 ea Salt & pepper to taste
Melt 2 tablespoons of butter in large non stick frypan. Saute
mushrooms until tender and any liquid has evaporated; remove from pan;
set aside. Melt remaining 2 tablespoons butter in same frypan. Saute
chicken breasts on both sides until golden brown and cooked through;
remove from pan; set aside. Add onions to pan; saute until tender.
Add water, wine and boulillon mix to pan. Bring to boil. Cook and
stir until mixture is reduced by half. Add cream to pan. Cook and
stir until slightly thickened. Add salt and pepper to taste. Return
mushrooms and chicken to sauce in pan. Reheat to serving temperature.
Makes 4 to 6 servings.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Stock
Categories: Soups Poultry
Servings: 6
4 lb Fowl 1 ea Neck and giblets chopped
1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise
2 ea Carrots 1 ea Stalk of celery, halved
2 t Salt 6 ea Parsley sprigs
1 ea Unpeeled garlic clove 1 ea Bay leaf
In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the celer, the salt, and the
parsley, thyme, garlic clove, and bay leaf and simmer the stock,
skimming the froth for 2 hours. Remove the fowl from the kettle,
remove the meat and skin from the carcass, and reserve the meat for
another use. Chop the carcass, return it and the skin to the kettle,
and simmer stock, adding boiling water if necessary to keep
ingredients barely covered, for 2 more hours. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids, and let
it cool. Chill the stock and remove the fat. The stock may be frozen.
Make 6 cups.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken Thighs Marengo
Categories: Low-cal Chicken
Servings: 6
6 x Chicken thighs(2 lb),skinned 1/2 t Salt
1/4 t Pepper 2 t Olive oil
1 c Sliced fresh mushrooms 4 x Green onions, sliced
1 x Clove garlic, minced 1/2 c Dry white wine (or chablis)
1/4 t Dried whole thyme 2 x Med tomatoes, cut in wedges
1 T Minced fresh parsley
Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt and pepper. Coat a
large skillet with cooking spray; add olive oil. Place over med-hi
heat until hot. Add chicken to skillet; cook 2-3 minutes on each side
until lightly browned. Remove chicken from skillet, and drain on paper
towels. Wipe skillet dry with a paper towel. Recoat skillet with
cooking spray; place over med-hi heat until hot. Add mushrooms and
cook 2 minutes, stirring frequently. Remove mushrooms from skillet,
and set aside. Recoat skillet with Pam. Place over med-hi heat until
hot. Add green onions and garlic; saute 1 minute. Stir in wine and
thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce
heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges;
simmer 2 minutes or until thoroughly heated. Sprinkle with parsley,
and serve immediately. PER SERVING: 175 calories, 18.6 g protein, 9.2
g fat, 3.9 g carbohydrates 65 g cholesterol, 1.4 mg iron, 262 mg
sodium, 20 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken with Mustard and Wine Sauce
Categories: Poultry Main dish
Servings: 3
1 ea Frying chicken 2 T Oil, preferably peanut
2 ea Large garlic cloves sliced 2 T Chopped shallots
1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces
1 x Salt and pepper to taste 3 T Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover
and simmer until tender, about 15 minutes. Add more wine if needed.
Increase heat, add leeks, toss and cook briefly. Season with salt and
pepper. Cover and cook over medium heat for 3 minutes. Stir in
mustard and cream. If sauce is too thick, thin it with a little wine.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken with peppercorn sauce
Categories: Poultry
Servings: 4
1 ea Salt 1 ea Black pepper
1 ea Paprika 1 ea Garlic
1 ea Basil 4 ea Chicken breasts
4 T Cooking oil 1 t Cooking onion, chopped
1 T White wine 1 t Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder
and then sprinkle this mixture over the chicken breasts. Heat the 4
tbsp oil in a frying pan and saute the chicken until it is cooked but
not overcooked and dry. Meanwhile, brush another frying pan with
remaining cooking oil and saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock
and reduce by 1/2. Now, tranfser the liquid from the pan into blender
and blend until smooth. Place the mixture back in the frying pan, add
the rest of the peppercorns (do not crush this time) and the 35%
cream. Cook this slowly until the mixture thickens. Pour over the
cooked chicken breasts and enjoy.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken With Sauce Supreme
Categories: Chicken
Servings: 8
2 1/2 lb Broiler-fryer chicken 1 T Salt
1/8 t Pepper 1 c Chicken soup *
2 t Dried parsley flakes 1 c Onions **
3 c Hot cooked rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup
(10 ** Onions to be whole onions, drained, (16 ozs)
~---------------------------------------------------------------------
~---- Cut chicken into pieces; cut each breast half into halves.
Arrange chicken sides up and thickest parts to outside in oblong
baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper.
Cover loosely and microwave on high (100%) until chicken is done, 20
to 25 minutes. Remove chicken from dish; reserve juices. Stir soup
and parsley flakes into chicken juices. Arrange chicken in dish,
coating with soup mixture. Add onions. Cover loosely and microwave
unti hot, 7 to 9 minutes. Serve with rice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chicken-Vegetable Pot Pies
Categories: Low-cal Poultry Main dish
Servings: 6
12 oz Chicken breast halves 2 1/2 c Water
2 x Med baking potatoes * 1/2 c Chopped celery
1 t Dry chicken bouillon powder 10 oz Pkg frzn mixed vegetables
2 T Unsalted margarine 2 T Flour
1 c Skim milk 1 t Poultry seasoning
4 oz Can drained sliced mushrooms 1 x -----------crust------------
1 c Flour 1 t Baking powder
1/4 t Salt 1 T Plus 1 1/2 t margarine
1/2 c Nonfat buttermilk
* peeled and cut into 1/2" cubes Combine chicken and water in a large
saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes
or until chicken is tender. Remove chicken, reserving broth. Bone
chicken, and cut meat into bite-size pieces; set aside. Add potatoes,
celery, and bouillon pwder to broth; bring to a boil. Cover, reduce
heat, and simmer 15-20 minutes or until potatoes are tender. Stir in
mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan
over low heat; add 2 T flour, stirring until smooth. Cook 1 minute,
stirring constantly. Gradually add skim milk; cook over med heat,
stirring constantly, until mixture is thickened and bubbly. Remove
from heat; stir in poultry seasoning. Combine reserved chicken,
vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon
into individual baking dishes that have been coated with Pam. CRUST:
Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T
plus 1 1/2 t margarine with a pastry blender until mixture resembles
coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions
over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits
are golden. PER SERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g
carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg
calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chile con Queso
Categories: Appetizers Dips Mexican
Servings: 2
1 c Cheese; shredded * 4 oz Green chiles; **
1/4 c Half & half 2 T Onion; finely chopped
2 t Cumin; ground 1/2 t Salt
* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz
can of chopped green chiles, drained.
~---------------------------------------------------------------------
~--- Heat all ingredients over low heat, stirring constantly, until
the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4
cups dip.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chili Dogs
Categories: Beef
Servings: 1
2 ea Frankfurters 2 ea Frankfurter buns, split
1/3 c Chili with beans 1 ea Fresh onion, chopped opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon
chili onto frankfurters. Microwave uncovered until chili is hot, 1 to
1 1/2 minutes. NOTE: If preparing just one chili dog, microwave
uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving
sprinkle fresh chopped onion on the top of the heated chili and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chili-Cheese Bread
Categories: Sandwiches
Servings: 6
3 c Monterey jack cheese; grated 4 oz Chiles; chopped, *
1 c Mayonnaise 1 ea French bread; loaf, unsliced
* You can use one can of sweet green chiles or jalapenos that have
been chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread
on the cut surface of the French bread, which has been sliced in half
horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into
thick slices and serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chilled Chicken with Dill Sauce
Categories: Low-cal Barbecue Poultry
Servings: 8
8 x Boneless chicken breast * 1/2 c Italian salad dressing (diet
2 T Water 1 T Lime juice
1 T White wine vinegar 1 x Clove garlic, crushed
8 x Lime wedges 1 x ---------dill sauce---------
1/2 c Plain low-fat yogurt 1/4 c Low-fat cottage cheese
1 1/2 t Lime juice 1 1/2 t Chopped green onion
1/2 t Dried whole dillweed 1/8 t White pepper
* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat
from chicken. Place each piece between 2 sheets of waxed paper;
flatten to 1/4" thickness, using a meat mallet or rolling pin. Place
chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small
bowl; pour over chicken. Cover and refrigerate 2 hours. Remove
chicken from marinade, discarding marinade. Coat a grill with cooking
spray. Grill chicken 6" over med coals 8 minutes, turning once.
Arrange chicken on a serving platter; garnish with lime wedges. Serve
either warm or chilled with 1 1/2 T Dill Sauce per serving. (8
servings, 160 calories each.) DILL SAUCE: Combine all ingredients in
blender; process till smooth. Cover and chill thoroughly. Yield: 1
cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g
cholesterol, 236 mg sodium, 264 mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Barbeque Sauce
Categories: Chinese Sauces Barbecue
Servings: 1
3/4 c Catsup 1/2 c Brown sugar
3 T Soy sauce 1 T Ground ginger
1 T Liquid smoke 2 x Cloves garlic, minced
Combine all ingredients and heat until sugar is dissolved and bubbly.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal Chicken
Servings: 4
4 x Lg sweet red pepper 1 T Sesame oil
1 x Clove garlic, minced 1 t Minced fresh gingerroot
1/2 c Finely chopped carrots 1/4 c Thinly sliced green onions
1 c Finely chopped chicken * 1 c Cooked regular rice
1/2 c Frzn english peas, thawed 1 x Egg, beaten
1 T Plus 1 1/2 t soy sauce 1/8 t Salt
* 1 cup finely chopped, cooked Chicken Breast (skinned before
cooking) Cut a 1/2" thick slice from the side of each pepper,
reserving slices; remove seeds. Place peppers in boiling water, boil 5
minutes. Drain, set aside. Coat a large skillet or wok with Pam; add
sesame oil, and place over med heat until hot. Add garlic and
gingerroot; stir fry 30 seconds. Add carrots and green onions; stir
fry 2 minutes more. Remove from heat. Add chicken and remaining
ingredients, stirring well. Spoon 3/4 cup mixture into each reserved
pepper. Top with reserved pepper slices. Arrange peppers, cut side up,
in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein,
6.7 g fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg
sodium, 37 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Dry Marinade
Categories: Chinese Marinades Pork
Servings: 1
3 T Brown sugar 1 1/2 t Paprika
1 t Salt 3/4 t Monosodium glutamate
3/4 t Ground tumeric 1/4 t Celery seed
1/4 t Dry mustard
Combine ingredients and use for marinade for spare ribs and pork.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese pasta salad
Categories: Salads Pasta
Servings: 6
1 1/2 c Snow peas 250 g Rice vermicelli
1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin
6 oz Cooked shrimp 130 g Crabmeat
1 T Fine chopped fresh ginger 1 ea Chopped garlic clove
2 T Sesame oil 1/2 t Black pepper
1 1/2 t Salt 2 T Lemon juice
3 t Vegetable oil 1 t Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough
boiling water to cover them. Let stand 10 minutes; drain and set
aside. Cook the noodles in plenty of boiling water for 3 to 4
minutes. Drain in colander, rinse with cold water and set aside. In
large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp
and crabmeat. In a small bowl, combine ginger, garlic, sesame oil,
pepper, salt, vegetable oil, lemon juice and vinegar. Pour this
dressing over the other ingredients and mix thoroughly. Chill before
serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Pasta Salad with Creamy Ginger Dressing
Categories: Pasta Salads
Servings: 4
1 lb Precooked shanghai noodles 1 ea Dash sesame oil for noodles
1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined
2 T Coriander, chopped 2 T Scallions, minced
1 T Oil 1 x ------shrimp marinade-------
1 t Salt 1/4 t White pepper
1/2 t Chinese cooking wine 1 x ----------dressing----------
3 T Fresh ginger, grated 1 ea Small garlic clove, crushed
1 ea Egg yolk 1 t Egg white
2 t Lemon juice 2/3 c Vegetable oil (not olive)
1 1/2 t Soy sauce 2 1/2 T Sesame oil
1 T Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch
the noodles, rinse under cool water and sprinkle with sesame seed oil,
toss, and set aside. (You may want to trim noodles with scissors to
about 4 inches in length, to make serving easier.) Blanch whole snow
peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot,
add shrimp and stir-fry until pink. Set aside. DRESSING: In a
blender or food processor, mix ginger, garlic, egg yolk, egg white,
and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese Smokey Ribs
Categories: Barbecue Chinese Pork
Servings: 6
6 lb Pork spareribs 1 x Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room
temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill
or place bones upright in rib rack. Smoke-cook until done. Brush ribs
with Chinese Barbecue sauce during the last few minutes of cooking,
then serve with remaining sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chinese-Style Spareribs
Categories: Appetizers Main dish
Servings: 12
1/2 c Butter or margarine 1 ea Med. clove garlic *
1 ea Env. soup mix ** 16 oz (1 can) tomato puree
1/2 c Brown sugar 1/4 c Imported soy sauce ***
1/4 c White vinegar 1/4 c Chili sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped. ** You can use the
following soup mixes in this recipe: Onion, Onion- *** For best
Taste use the Imported Soy sauce. Domestic can be used but ****
Country style spareribs can be used, but baby back ribs are the best.
~---------------------------------------------------------------------
~---- Preheat oven to 375 degrees F. In large saucepan, melt butter
and cook garlic with onion recipe soup mix over medium heat until
garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and
chil sauce. Bring to a boil, then simmer, stirring occasionally, 15
minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler
rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush
spareribs generously with sauce, then continue baking, meaty side up,
brushing occasionally with remaining sauce, 50 minutes, or untl
spareribs are done. Makes about 12 Appetizer or 7 main dish servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Brownies, Low cal
Categories: Desserts Low-cal
Servings: 16
6 oz Chocolate, semisweet 1/2 c Hot water
4 ea Egg whites 1 t Vanilla
2/3 c Sugar 2/3 c Flour, all-purpose
1 t Baking powder 1 pn Salt
1 ea Icing sugar
In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly. Whisk in
egg whites and vanilla. Stir together sugar, flour, baking powder and
salt; stir into chocolate batter just until combined. Pour into
lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25
minutes or until edges pull away from pan. Let cool on rack; dust with
icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat,
19 g carbohydrate.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs 3 T Margarine, melted
24 oz Cream cheese, softened 3/4 c Sugar
1/4 c Unbleached all-purpose flour 3 ea Large eggs
1/2 c Sour cream 1 t Vanilla
1 c Mini semi-sweet chips
Combine crumbs and magarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Stir in chocolate chips and pour
into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim
of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream and fresh mint leaves, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Hazelnut Tart
Categories: Tarts Desserts
Servings: 8
3 T Cocoa powder 1/4 c Sugar
4 T Butter 1 ea Lg Egg
4 oz Bittersweet or semisweet cho 4 T Butter
1 c Dark corn syrup 1/2 c Sugar
3 ea Eggs 2 T Dark rum (optional)
1 x Chocolate Dough 1 c Unbleached
all-purpose fl ea Pinch salt 1/4 t baking
soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts
The already buttery flavor of the hazelnuts pairs them naturally with
the chocolate filling. Walnuts or pecans make good variations. Mixing
the Dough. Sift the dry ingredients together three times. Rub in the
butter and moisten with the egg as for Sweet Pastry Dough. Shape into
a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling.
Place the hazelnuts on a baking pan and toast at 350 degree F until
the skins are loose and come off easily, about 10 minutes. Rub the
hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely,
by hand or with a food processor. Combine the chocolate with the
butter in a small bowl. Bring a small pan of water to a simmer and
turn off the heat. Place the bowl of chocolate and butter over the hot
water and stir to melt. Combine the corn syrup and sugar in a small
saucepan. Bring to a full rolling boil over medium heat. Remove from
heat and stir in the chocolate mixture. Beat the eggs and salt with
the optional rum. Beat in the chocolate mixture, taking care not to
overbeat. Assembling. Lightly flour the work surface and dough. Roll
the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch
tart pan with the dough, trimming away the excess. Stir the chipped
hazelnuts into the filling and pour the filling into the pan. Baking.
Bake at 350 degree F until the filling is set and the crust is baked
through, about 40 minutes. Holding. Store the tart at room temperature
up to 2 days.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Leaf Pie
Categories: Desserts Pies
Servings: 8
3/4 t Salt 3/4 c Cold vegetable shortening
6 T Ice water 4 oz Chocolate
3/4 c Heavy cream 1/4 ea Vanilla bean
1 T Sugar
1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour
FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
in shortening until the mixture resembles coarse meal with some pieces
of shortening the size of corn kernels still visible. Sprinkle 5
tablespoons of the ice water over the mixture, tossing to moisten
evenly. Gather the dough into a ball adding up to 1 tablespoon more
ice water if the dough is to dry. Divide the dough in half and pat
each piece into a 6 inch disk. Wrap separately in plastic warp and
refrigerate for at least 30 minutes. When dough is cold, roll out one
piece on floured surface and fit into pie plate. With other piece of
dough roll out and cut leaf patterns making light vein like designs.
Fit onto pie plate and freeze. Pre bake at 350 degrees until golden.
CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add
melted chocolate and
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate marshmallow bars
Categories: Desserts
Servings: 16
2 oz Unsweetened chocolate 1/2 c Butter
1 c Sugar 2 ea Eggs
1/2 c Flour 1 t Vanilla
1 c Chopped pecans 16 ea Large marshmallows
1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set
aside. 2. Cream sugar and eggs until light and fluffy. Add flour.
Beat. Add melted chocolate and butter. Beat well. Mix in vanilla
and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from
oven and cover with marshmallows. Return to oven and bake until
marshmallows are lightly browned. 4. Cool slightly and cut into bars.
from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Mint Meringue Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs 3 T Margarine, melted
2 T Sugar 24 oz Cream cheese, softened
2/3 c Sugar 3 ea Large eggs
1 c Mint chocolate chips, melted 1 t Vanilla
3 ea Large egg whites 7 oz Marshmallow creme (1 jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate and vanilla; pour over crust. Bake at 350
degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form.
Gradually add marshmallow creme, beating until stiff peakes form.
Carefully spread over top of cheesecake to seal. Bake at 450 degrees
F.; 3 to 4 minutes or until lightly browned.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Mint Sticks
Categories: Desserts Cookies
Servings: 40
1 x -----------cookie----------- 2 ea Eggs
1/2 c Melted butter 1 c Sugar
2 oz Unsweetened chocolate melted 1/2 t Peppermint extract
1/2 c Flour 1/2 c Ground almonds
1 x -----peppermint filling----- 2 T Butter
1 T Heavy cream 1 c Confectioners sugar (sifted)
1 t Peppermint extract 1 x ----------frosting----------
1 oz Semi-sweet chocolate 1 T Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add melted butter and sugar. Beat well. Add melted chocolate and
peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into
prepared pan and bake 25-30 minutes until toothpick inserted in center
comes out clean. Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add sugar and peppermint. Mix well. Spread evenly over cooled baked
layer. 3. Prepare frosting. Melt chocolate and butter together in
small pan over low heat. 4. When filling is completely firm, spread
frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut
into 3/4 by 2 1/4 inch strips. from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48
1 c Semi-sweet chocolate chips 8 ea Marshmallows
1 T Water 3/4 c Sifted flour
1/2 c Sugar 3/4 t Salt
1/2 t Baking sodaa 1/2 c Softened butter
1/3 c Packed brown sugar 1 ea Egg
2 t Almond extract 1/2 t Vanilla
1 1/4 c Quick cooking oats 1 c Chopped pecans
1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips
in top of double boiler over hot water. Add marshmallows and water.
Stir until melted. Remove from heat and set aside. 2. Sift together
already sifted flour, sugar, salt and baking soda. Slowly blend
butter, brown sugar, egg, almond extract and vanilla into sifted
ingredients. Mix well. Stir oats, pecans and melted chocolate into
batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches
apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from
cookie sheet immediately and cool an rack. shake off excess Bits 'o
Brickle.from: _Cookiemania_ from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Orange Supreme Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate wafer crumbs 1/4 t Cinnamon
3 T Margarine, melted 32 oz Cream cheese, softened
3/4 c Sugar 4 ea Large eggs
1/2 c Sour cream 1 t Vanilla
1/2 c Semi-sweet choc. chipsmelted 2 T Orange flavord liqueur
1/2 t Grated orange peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition.
Blend in sour cream and vanilla. Blend chocolate into 3 cups batter;
blend liqueur and pell into remaining batter. Pour chocolate batter
over crust. Bate at 350 degrees F., 30 minutes. Reduce oven
temperature to 325 degrees F. Spoon remianing batter over chocolate
batter continue baking 30 minutes more. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Pots De Creme
Categories: Chocolate Desserts
Servings: 2
1/2 c Light cream 2 oz German cooking chocolate *
1 1/2 t Sugar 1 x Dash salt
2 ea Large beaten egg yolks 1/4 t Vanilla
1 x Whipped cream (opt.)
* German cooking chocolate should be coarsely chopped.
~---------------------------------------------------------------------
~--- In a small nonmetal bowl stir together light cream, chopped
chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about
1 1/2 minutes or till chocolate is melted, stirring every 30 seconds.
Stir about HALF of the hot mixture into the beaten egg yolks. Return
all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for
2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in
vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups.
Cover and chill for several hours or till firm. Garnish with whipped
cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll
find three basic types of chocolate in the baking supplies department
of most supermarkets--semisweet chocolate, unsweetened chocolate, and
sweet chocolate. The semisweet chocolate is made from chocolate that
is just slightly sweetened with sugar. Unsweetened chocolate is the
original baking or cooking chocolate and has no added flavorings or
sugar. And sweet chocolate, such as the German cooking chocolate used
in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar
and sometimes additional cocoa butter or flavorings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Pretzels
Categories: German Snacks
Servings: 8
1/2 c Butter or margarine 1/4 c Sugar
1 ea Egg; large, beaten 1 t Vanilla extract
1/4 c Milk 1/4 c Cocoa
2 c Flour; unbleached, unsifted 1 x -------cocoa frosting-------
2 T Cocoa 1 1/4 c Confectioners' sugar
2 T Butter or margarine; melted 1/2 t Vanilla extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in
the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter
mixture until thoroughly blended. Chill dough until firm enough to
handle (about 30 minutes). Using 2 T dough, roll a rope about 12
inches long between your hands. Shape into a pretzel as follows: Make
a loop bout 1 1/2 inches in diameter by crossing the ends, leaving
1-inch tails. Flip the loop down over the crossed ends. Press firmly
into place. Place pretzels on greased baking sheets. Bake at 350
degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix
cocoa and confectioners' sugar. Gradually stir in butter and vanilla.
If frosting is too thick, thin with milk. When pretzels are cool,
spread with Cocoa Frosting. Make 2 dozen.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Raspberry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Creme-filled cookie crumbs * 2 T Margarine, melted
32 oz Cream cheese, softened 1 1/4 c Sugar
3 ea Large eggs 1 c Sour cream
1 t Vanilla 6 oz Semi-sweet chocolate chips**
1/3 c Strained raspberry preserves 6 oz Semi-sweet chocolate chips
1/4 c Whipping cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have
been finely crushed. ** This 6 ozs of Chocolate chips should be
melted and cooled slightly .
~---------------------------------------------------------------------
~---- Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Combine 24 ozs of cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a
time, beating well after each addition. Blend in sour cream and
vanilla; pour over crust. Combine remaining 8 ozs cream cheese and
melted chocolate, mixing at medium speed on eletric mixer until well
blended. Add Red Raspberry preserves; mix well. Drop rounded
measuring tablespoonsfuls of chocolate cream cheese batter over plain
cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and
25 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Melt chocolate pieces and whipping cream over low heat stirring
until smooth. Spread over cheescake. Chill. Garnish with additonal
whipping cream, whipped, raspberries and fresh mint leaves, if
desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Sauerkraut Cake
Categories: Chocolate Vegetables Cakes
Servings: 16
2 1/4 c Flour; unbleached, sifted 1/2 c Cocoa; baking
1 t Baking powder 1 t Baking soda
1/4 t Salt 2/3 c Butter or regular margarine
1 1/2 c Sugar 3 ea Eggs; large
1 t Vanilla 1 c ; water
2/3 c Sauerkaraut; * 1 x -creamy chocolate frosting--
1 ea ----------------------- 1 oz Semisweet chocolate
3 oz Cream cheese; softened 1 T Milk
1 c Confectioners' sugar 1/8 t Salt
1/2 t Vanilla extract
* Sauerkraut should be rinsed and drained thoroughly and then chopped
coarsely.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Sift together the flour, cocoa, baking powder, baking soda and
salt; set aside. Cream together the butter and sugar in a bowl until
light and fluffy, using an electric mixer set at medium speed. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Add dry ingredients alternately with water to creamed
mixture, beating well after each addition. Stir in sauerkraut.
Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a
preheated 350 degree F. oven for 35 minutes or until cake tests done.
Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into
squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in
hot water. Cool slightly. Combine chocolate, cream cheese, milk,
confectioners' sugar, salt, and vanilla in a bowl. Beat with an
electric mixer at high speed until smooth and creamy. NOTE: This is
one of those dishes that sound absolutely horrible, but tastes great.
It is also one of those recipes that is a classic but you can never
find in most cookbooks. I have fooled my kids with this as well as
seen it done on TV. Everyone thinks that the sauerkraut is coconut.
So be sure to rinse and drain the sauerkraut several times when you
make this recipe.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Turtle Cheesecake
Categories: Cakes Desserts
Servings: 10
2 c Vanilla wafer crumbs 6 T Margarine, melted
14 oz Carmels ( 1 bag) 5 oz (1 cn) evaporated milk
1 c Chopped pecans, toasted 16 oz Cream cheese, softened
1/2 c Sugar 1 t Vanilla
2 ea Large eggs 1/2 c Semi-sweet chocolate chips *
* Chocolate chips should be melted.
~---------------------------------------------------------------------
~---- Combine crumbs and margarine, press onto bottom and sides of
9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1
1/2-quart heavy saucepan, melt carmels with milk over low heat,
stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar and vanila, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate, pour over pecans. Bake
at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill. Garnish with whipped cream,
additional chopped nuts and maraschino cherries, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Velvet Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Vanilla wafer crumbs 1/2 c Chopped pecans
3 T Granulated sugar 1/4 c Margarine, melted
16 oz Cream cheese, softened 1/2 c Brown sugar, packed
2 ea Large eggs 6 oz Semi-sweet chips, melted
3 T Almond flavored liqueur 2 c Sour cream
2 T Granulated sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in chocolate and liqueur; pour over
crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
to 425 degrees F. Combine sour cream and granulated sugar; carefully
spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chocolate Vinegar Cake
Categories: Chocolate Cakes Desserts
Servings: 9
1 1/2 c Flour; unbleached, sifted 1 c Sugar
3 T Cocoa; baking 1 t Baking soda
1/2 t Salt 1 t Vanilla extract
1 T Vinegar 5 T Butter or regular margarine
1 c ;water 1 x --mocha chocolate frosting--
1 ea ------------------------ 1 3/4 c Confectioners' sugar
3 T Cocoa; baking 3 T Butter or regular margarine
3 T Coffee; brewed, hot 1/2 t Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a
mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into
1 well; vinegar into 1 well and melted butter into the third. Pour
water over all. Beat with a wooden spoon until well blended. Pour
batter into a greased 9-inch square baking pan. Bake in a preheated
350 degree F. oven for 25 minutes or until cake tests done. Cool in
pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa,
softened butter, coffee, and vanilla in a mixing bowl. Beat, with an
electric mixer set at medium speed, until smooth. NOTE; This recipe
came from a very old church cookbook that the woman found and is
typical of many of the recipes of the 1800's. The vinegar was used to
keep the cake from spoiling. Try this and I think that you will like
it.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Chutney Chicken
Categories: Chicken Poultry Main dish
Servings: 2
1/2 c Water 1/4 c Dried apple
14 oz (4) chicken drumsticks 1/4 c Water
8 oz Tomato sauce/chopped onions 1/4 c Raisins
1/2 t Cornstarch 1/2 t Finely shreeded orange peel
1 x Dash ground cloves 1 x Dash bottled hotpepper sauce
1 x Hot cooked rice (opt.)
In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100%
power for 1 to 2 minutes or till boiling. Stir in dried apple. Let
stand for 5 minutes. Drain off excess water. Meanwhile, place
chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water
over the drumsticks. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 5 to 6 minutes or till the
chicken is tender, rotationg the dish a quarter-turn every minute.
Drain off liquid. Transfer chicken drumsticks to a serving platter.
Cover and keep warm while preparing tomato sauce. For tomato sauce, in
a 4-cup measure combine tomato sauce with chopped onions, raisins,
cornstarch, shredded orange peel, ground cloves, bottled hot pepper
sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2
1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if
desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cider Snap
Categories: Beverages Fruits
Servings: 2
2 c Apple cider or juice 4 t Red cinnamon candies
4 ea Thin apple slices (opt.)
In a 4-cup measure combine apple cider and dnnamon candies.
Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. Serve
in mugs. Garnish with apple slices, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Citrus Chiffon Pie
Categories: Desserts Pies
Servings: 6
1 ea Envelope unflavored gelatin 1/2 c Sugar
1 x Dash salt 4 ea Egg yolks
1/2 c Lemon juice 1/2 c Orange juice
1/4 c Water 1/2 t Lemon peel; grated
1/2 t Orange peel; grated 4 ea Egg whites
1/3 c Sugar 1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and thin
orange slices cut in fourths.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Citrus Dumplings
Categories: Citrus Breads
Servings: 2
1/2 t Finely shredded orange peel 1/2 c Orange juice
2 t Cornstarch 1/4 t Ground cinnamon
11 oz Mandarin orange sect., drain 1/2 c Bisquick
2 T Sugar 2 T Milk
1 t Sugar 1 x Dash ground cinnamon
In a 1-quart casserole stir together orange juice, cornstarch and 1/4
t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to
2 minutes or till thickened and bubbly, stirring every 30 seconds.
Stir in drained mandarin orange sections and finely shredded orange
peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
till mixture is heated through. Meanwhile for dumplings, stir
together Bisquick and 2 T sugar. Add milk, stirring just till
moistened. Drop mixture into four mound atop the hot orange mixture.
Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till
dumplings are just set. Stir together the 1 t sugar and dash of ground
cinnamon. Sprinkle sugar mixture atop dumplings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Citrus-Buttered Lobster Tails
Categories: Seafood Lobster Citrus
Servings: 2
16 oz (2) frozen lobster tails 1/2 c Water
1/4 c Butter or margaine 1 T Lemon juice
1/2 t Finely shredded orange peel 1/8 t Salt
1 x Dash ground ginger 1 x Dash paprika
Place frozen lobster tails in a shallow baking dish. Micro-cook,
covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish
a quarter-turn once. The tails are thawed when the shells are
flexible enough to bend. Using a heavy knife, cut through the center
of the top shells. Continue cutting through meat but not through
undersehells. Spread the tails open, butterfly style, so meat is on
top. Return to shallow baking dish. Pour water atop. Micro-cook,
covered, on 50% power for 6 to 8 minutes or just till meat is opaque,
rotating dish a quarter-turn every minute. (Shield cooked meat with
small pieces of foil, if necessary, to prevent overcooking.) Let
stand, covered, for 5 minutes. Meanwhile, combine butter or margarine,
lemon juice, orange peel, salt, ginger and paprika. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is
melted. Mix well. Drizzle lobster tails with butter mixture.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers Soups
Servings: 7
2 1/2 lb Frying chicken cut up 4 c Water
1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced
1/2 c Barley 2 t Chicken bouillon
2 t Salt 1/4 t Pepper
1 ea Bay leaf 1 1/2 c Sliced leeks, with topps
Heat all ingredients except leeks to boiling in Dutch oven. Reduce
heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling;
reduce heat. Cover and simmer until thickest pieces of chicken are
done, about 15 minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into 1 inch pieces.
Skim fat from both. Remove bay leaf. Add chicken to broth. Heat
until hot, about 5 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cocoa-Nut Meringue Cheesecake
Categories: Cakes Desserts
Servings: 10
7 oz (1 pk) flaked coconut * 1/4 c Chopped pecans
3 T Margarine, melted 16 oz Cream cheese, softened
1/3 c Sugar 3 T Cocoa
2 T Water 1 t Vanilla
3 ea Large eggs, separated 1 x Dash salt
7 oz (1 jr) marshmallow creme 1/2 c Chopped pecans
* Coconut should be flaked and toasted.
~---------------------------------------------------------------------
~---- Combine coconut, pecans, and margarine, press onto bottom of
9-inch springform pan. Combine cream cheese, sugar, cocoa, water and
vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30
minutes. Loosen cake from rim of pan, cool before removing rim of
pan. Beat egg whites and salt until foamy, gradually add marshmallow
creme, beating until stiff peaks form. Sprinkle pecans over
cheesecake to within 1/2-inch of outer edge. Carefully spread
marshmallow creme mixture over top of cheescake to seal. Bake at 350
degrees F., 15 minutes. Cool.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Coconut Choco Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Grham cracker crumbs 3 T Sugar
3 T Margarine, melted 2 oz Unsweetened baking chocolate
2 T Margarine 16 oz Cream cheese, softened
1 1/4 c Sugar 1/4 t Salt
5 ea Large eggs 1 1/3 c Flaked coconut (3.5 oz can)
1 c Sour cream 2 T Sugar
2 T Brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Coffee, Expresso or Cappuccino
Categories: Beverages
Servings: 6
1 ea Coffee 1 ea Water
Fill machine with cold water up to water level for desired number of
cups. Do not cover safety valve hole with water. Fill brew basket to
rim with coffee. For 9 cups, remove the reducer from the brew basket
and fill entire basket. For 3 or 6 cups, use the reducer as follows:
long stem facing down for 3 cups; short stem facing down for 6 cups.
Clean off excess grounds from brew basket rim and o-ring. Close and
tighten down knob as far as possible. Close steam valve. Place machine
on high heat and put a carafe under valve to catch coffee. Coffee
will begin to drip out slowly after 3-10 minutes, and appear very
dark. As brewing process continues, stream will become strong and
steady, and coffee will lighten. When coffee stops and becomes noisy,
close coffee valve and remove carafe. If you are making cappuccino,
close valve and let steam build up. Put cream or milk in cup and open
steam valve to froth.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cold Clam Dip
Categories: Dips Appetizers
Servings: 4
10 oz Clams 6 oz Philadelphia cream cheese
1 t Lemon juice 1/2 t Salt
1/8 t Pepper 1 t Worcestershire sauce
1 ea Garlic clove (pressed) 1 x Tabassco sauce
Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cold Fruited Chicken
Categories: Low-cal Chicken
Servings: 4
1/4 c Dried apricot halves, 1/4ed 1/4 c Chopped red onion
2 T Dry white wine 2 T Unsweetened orange juice
1 1/2 t Red wine vinegar 2 c Chicken breast (chop, cooked
1/2 c Orange segments(coarse chopp 1/2 c Seedless red or green grapes
1/4 c Sliced almonds, toasted 1/4 c Chopped fresh parsley
1/4 t Pepper 1/8 t Salt
1 ds Red pepper 4 x Leaves red leaf lettuce
Combine quartered apricot halves, chopped onion, white wine, orange
juice, and red wine vinegar in a saucepan, and bring to a boil. Set
aside to cool. Combine apricot mixture with chicken, orange, grapes,
almonds, parsley, pepper, salt, and crushed red pepper in a large
bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce
lined platter to serve. PER SERVING: 229 calories, 24.5 g protein,
19.7 g carbohydrate, 1.7 g fiber, 59 g cholesterol, 132 mg sodium, 616
mg potassium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cold Potato Salad
Categories: German Salads Vegetables
Servings: 6
6 ea Potatoes; large * 1 x ;boiling water
1/2 t Salt 1 ea Onion; medium, minced
3 T Vinegar 1/2 t Mustard; prepared
1 t Sugar 2 t Dillseed
* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add
oil and minced onion; toss gently. In small saucepan bring the 3/4
cup potato water to a boil; pour over potatoes and onion. Keep at
room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar,
and dillseed. Potato salad will be creamy. Serve at room
temperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cookies And Cream Cheesecake
Categories: Cakes Desserts
Servings: 8
2 c Cream-filled cookies * 6 T Margarine, softened
1 ea Env. unflavored gelatin 1/4 c Cold water
8 oz Cream cheese softened 1/2 c Sugar
3/4 c Milk 1 c Whipping cream, whipped
1 1/4 c Creme-filled cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done. ** These cookies should be chocolate cream
filled cookies and should be coarsely chopped.
~---------------------------------------------------------------------
~---- Combine cookie crumbs and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until
dissolved. Combine cream cheese and sugar, mixing at medium speed on
an electric mixer until well blended Gradually add gelatin mixture
and milk, mixing until well blended. Chill until mixture is thickened
but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese
mixture; pour remaning cream cheese mixture over crust. Top with
cookies and reserved cream cheese mixture. Chill until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: COQ AU VIN
Categories: Poultry Main dish Low-cal
Servings: 4
2 ea Boneless chicken breast, hav 4 t Low fat margarine
1/8 t Garlic powder 1/8 t Dried leaf thyme
1/8 t Lemon pepper 1/2 t Minced chives
1 T Chopped fresh parsley 1 T All purpose flour
4 oz Mushrooms, sliced 4 oz Pearl onions
1/4 c White wine
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour wine
into skillet and scrape up browned pieces. Pour over chicken. Bake,
covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables
Servings: 8
16 oz Cream cheese; softened, 2 pk 1/4 c Vegetable oil
1/4 c Lime juice 1 T Red chiles; ground
1 T Cumin; ground 1/2 t Salt
1 x Pepper; dash of 8 3/4 oz Corn; whole kernel, drained
1 c Walnuts; chopped 1/4 c Onion; chopped, 1 small
Beat all ingredients except corn, walnuts and onion in a large bowl,
with an electric mixer on medium speed, until smooth. Stir in corn,
walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Dog
Categories: Meats Sandwiches
Servings: 6
1/2 c Yellow corn meal 6 ea Frankfurters
1/2 c Flour 1 T Sugar
1 t Dry mustard 1 t Baking powder
1/2 t Salt 1/2 c Milk
1 ea Egg, lightly beaten 1 T Melted shortening
6 ea Skewers or sticks
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well. Add the milk, egg and shortening, mixing until very
smooth. Pour the mixture into a tall glass. Put the frankfurters on
sticks. Dip them into the cornmeal batter to coat them evenly. Deep
fry in oil heated to 375 degrees until golden brown, about two
minutes. Drain on paper towels.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Meal Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Unbleached all-purpose flour 4 t Baking powder
2 T Granuleated sugar 1 t Salt
1 c Yellow cornmeal 2 ea Large eggs
1/4 c Vegetable oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift
flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well. In small bowl, beat eggs with fork.
Add milk and oil. Add all at once to dry ingredients. Stir mixture
only until dry ingredients are mositened. Batter will be lumpy. Drop
batter from a tablespoon into the prepared muffin cups, filling each
cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown.
Remove and serve hot with butter, bacon and eggs.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Muffins
Categories: Muffins Breads
Servings: 2
1/3 c Unbleached flour 1/3 c Yellow cornmeal
2 T Sugar 1 1/2 t Baking powder
1/4 t Salt 1 ea Large beaten egg
1/4 c Milk 4 t Cooking oil
1 x Yellow corn meal
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at once to the dry ingredients, stirring just till moistened. Line
four 6-oz custard cups with paper baking cups. Fill 2/3rds full.
Sprinkle a little additional cornmeal atop muffins. Micro-cook,
uncovered, on 100% power about 1 1/2 minutes or till done, rearranging
twice. (When done, the surface may appear moist but a wooden pick
inserted near the center should come out clean.)
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CORN RELISH
Categories: Relishes
Servings: 2
1 1/2 c Corn, frozen 1/4 c Minced red onion
1 ea Small red bell pepper, mince 3 T Honey
3 T Cider vinegar 1/2 t Dry mustard
1/4 t Dill seed (optional) 1 ea Salt and pepper
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two
days ahead of time, or at least two hours before serving. Makes two
cups.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Corn Roasted with Herb Butter
Categories: Vegetables
Servings: 6
3/4 c Butter softened 1 1/2 T Minced parsley
1 1/2 T Lemon juice 2 1/2 T Minced green onion
1/4 t Freshly grated nutmeg 1/2 t Salt and pepper
1 x Dash of tabasco 1 x Dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on
barbeque or broil 4 inches from heat 30 min or till kernels are
tender. Unwrap, detach husks and spread with remaining butter.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Country Beef Loaf
Categories: Ground beef
Servings: 8
2 T Butter or margarine 1/2 lb Mushrooms, trimmed & sliced
1 x Onion, diced (1 cup) 1 c Thinly sliced celery
1 c Shredded pared carrots 2 T Water
2 lb Ground beef 1/2 c Sifted all-purpose flour
2 t Salt 1 t Seasoned salt
1 t Fines herbes 2 T Soy sauce
Combine butter or margarine, mushrooms, onion, celery, carrots, and
water in a medium-size frying pan. Heat to boiling, cover and cook 10
minutes or until vegetables are crispy tender. Combine ground beef,
flour, salt, seasoned salt, fines herbes, soy sauce, and cooked
vegetable mixture in a large bowl. Mix lightly, until well-blended.
Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan.
Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown.
Sprinkle with chopped parsley before serving, if you wish.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Country Bran Muffins
Categories: Muffins Breakfast Brunch
Servings: 8
1 c 40% bran flakes cereal 1 c Boiling water
2 1/2 c Unbleached flour, sifted 2 1/2 t Baking soda
1/2 t Salt 1/2 c Shortening
1 1/2 c Sugar 2 ea Large eggs
2 c All-bran cereal 2 c Butter/sour milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10
minutes. Sift together flour, baking soda and salt; set aside. Cream
together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Stir in Bran Flakes mixture
and all-bran into creamed mixture. Add dry ingredients alternately
with butter/sour milk to creamed mixture, mixing just enough to
moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups,
filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until
golden brown. Serve hot with butter and jam. NOTE: Batter can be
stored for a few days in the refrigerator. Bake as directed.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Country Captain Chicken
Categories: Poultry Main dish
Servings: 6
4 T Butter 1 ea Small onion, finely chopped
1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped
2 T Vegetable oil 1/2 c All purpose flour
1 1/2 t Salt 1 t Pepper
3 lb Chicken serving size pieces 1 c Plum tomatoes
2 c Chicken stock 2 T Curry powder
1/4 c Dried shredded coconut 1/4 c Sultana raisins
1 x Salt and pepper to taste 1 ea Slived almonds to garnish
1 ea Chopped parsley to garnish
Melt butter in skillet large enough to hold chicken in one layer. Add
onion, carrot green pepper, garlic and cook until tender, about 5
minutes. Transfer to saucepan. Add oil to skillet. Combine flour,
salt and pepper in bowl. Roll chicken in flour mixture, cook in hot
oil until nicely browned. Drain off any excess oil. Add tomatoes,
their liquid, stock and curry powder to sauce with cooked vegetables.
Bring to boil over medium heat. Pour over chicken and simmer for 15
minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
Test chicken for doneness, check seasoning. Arrange chicken in
serving bowl. Garnish with almonds and parsley. Serve with boiled
rice.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Country Cork Irish Stew
Categories: Main dish Soups
Servings: 4
8 ea Samll lamb chops, thawed 1 ea Salt and pepper
1 T Vegetable oil 1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage 1 ea Medium onion, chopped
1 ea Large leek white thin sliced 12 ea Small white onions
1 1/2 c Celery stalks, diced 1 1/2 c Peas
1 x Chopped fresh parsley
Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cowboy Caviar
Categories: Appetizers Dips Vegetables
Servings: 12
15 oz Black beans; rinse & drain * 4 oz Ripe olives;chop & drained *
1/4 c Onion; finely chopped, 1 sm. 1 ea Clove garlic; finely chopped
2 T Vegetable oil 2 T Lime juice
1/4 t Salt 1/4 t Red pepper; crushed
1/4 t Cumin; ground 1/8 t Pepper
8 oz Cream cheese; softened, 1 pk 2 ea Eggs; large hard cooked, **
1 ea Green onion w/top; sliced
* 1 can of each black beans and ripe olives. Drain and rinse the
beans, Drain the chopped ripe olives. ** Eggs should be peeled
and chopped.
~---------------------------------------------------------------------
~--- Mix all ingredients except cream cheese, eggs, and green onion.
Cover and refrigerate at least 2 hours. Spread cream cheese on
serving plate. Spoon bean mixture evenly over cream cheese. Arrange
eggs on bean mixture in ring around the edge of the plate; sprinkle
with green onion.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cowboy's Brisket
Categories: Garlic Main dish Beef
Servings: 4
4 lb First cut brisket of beef 3 ea Cloves garlic, slivered
3 ea Cloves gralic, crushed 4 ea Large onions, thinly sliced
1 c Apple cider vinegar 1 1/2 T Bacon fat
1 c Strong black coffee 1 x Salt & pepper, to taste
1/2 c Water
With a long thin, sharp knife, make slits in the meat and insert the
slivers of garlic. Place the meat in a bowl, spread 1 sliced onion
and the crushed garlic over the meat, and pour in the vinegar.
Marinate for 6 hours at room temperature or overnight in the
refrigerator, turning several times. When ready to cook, prehaeat the
oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet
large enough to hold the brisket. Remove the brisket from the
marinade and discard the onion nd vinegar. Dry with paper towels.
Brown the meat well on all sides. Remove brisket to a platter. In the
fat remaining in the skillet, saute the remaining sliced onions until
deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring
and scraping the bottom of the skillet to loosen the browned bits.
Spread the onions and liquid from the skillet in a shallow baking
dish. Place the brisket on the onions. Season with salt and freshly
ground pepper to taste. Pour in the remaining coffee and water. Cover
tightly with foil and place in oven for 1/2 hour. Turn the oven down
to 250 degrees F. and bake for an additional 2 hours or until meat is
very tender. Slice the brisket thinly against the grain. Skim the fat
from the pan liquid. Return the meat slices to the pan. Serve at once
or refrigerate for later use.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab And Avocado Cocktail
Categories: Seafood Appetizers Mexican
Servings: 6
1 c Crab meat; cooked 2 ea Avocados; peeled & chopped
2 ea Jalapeno chiles; * 1/4 c Tomato; chopped, 1 small
1/4 c Lime juice 2 T Olive or vegetable oil
2 T Onion; chopped 2 T Cilantro; fresh, snipped
1 ea Clove garlic; finely chopped 3/4 t Salt
1 x Pepper; dash of 1 1/2 c Lettuce; finely chopped
1 x Lemon or lime wedges
* Jalapeno Chiles should be seeded and finely chopped.
~---------------------------------------------------------------------
~--- Mix all ingredients except lettuce and lime wedges. Place 1/4
cup of lettuce on ead of 6 serving dishes. Divide the crabmeat
mixture among the dishes. Garnish with lime wedges.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab Burgers
Categories: Cheese Eggs Main dish
Servings: 4
2 ea Eggs; lg, hard cooked 1 c Crab meat
1 c Cheddar; md, grated 1 ea Green onion; md, diced
1/2 c Mayonnaise 1 x Catsup or bbq sauce;to taste
1 ds Celery salt 1 ds Onion salt
1 ds Garlic powder 2 t Sweet pickle juice
Mix the first 4 ingredients together. In a small bowl, combine the
rest of the ingredients and then add them to the crab mixture. Spread
on hamburger bun halves and broil until bubbly or slightly brown.
Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab-Melt Canapes
Categories: Appetizers
Servings: 1
1/2 ea 12-oz package salad-style im 1 x (about 1 cup)
1/4 lb Jarlsberg or swiss cheese (s 1/4 c Mayonnaise or whipped salad
1/4 t Dry mustard 30 ea Melba toast rounds
1/2 c Sliced pitted ripe olives 1 x Rosemary or wattercress spri
Calories per serving: 50
Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In
small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard,
and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon
crabmeat mixture on each Melba toast round. Place on cookie sheets;
sprinkle with 1/2 teaspoon coarsely ground black pepper. If not
serving right away, cover and refrigerate.
ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer
directs. Broil canapes about 3 minutes or until cheese melts. Top each
canape with a slice of ripe olive. Arrange canapes and garnish on
platter; serve immediately Makes 2 1/2 dozen canapes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crab-Topped Shrimp
Categories: Crab Shrimp Main dish
Servings: 2
12 ea Large shrimp * 2 T Sliced green onion
1 T Butter or margarine 1 t Lemon juice
1 x Dash bottled hotpepper sauce 5 1/2 oz Canned crab meat **
2 T Fine dry bread crumbs 1 x Lemon wedges
* Shrimp may either be fresh or frozen. ** Crab meat should be
drained, flaked, and cartilage removed.
~---------------------------------------------------------------------
~--- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp,
open each shell lengthwise down the body. Hold the shrimp in one hand
and carefully peel back the shell starting with the head end. Gently
pull on the tail portion of the shell to remove the entire shell.
Butterfly shrimp by cutting down the back almost but not all the way
through; remove vein. Repeat with remaining shrimp. Set aside. In a
small nonmetal bowl, micro-cook sliced green onion and the butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
green onion is tender. Stir in lemon juice and bottled hot pepper
sauce. Toss with the flaked crab meat and fine dry bread crumbs.
Spread shrimp open. Place, cut side up, in two 10-ounce oval
casseroles. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power for 1 1/2 minutes, rotating the casseroles a
half-turn once. Drain off liquid and rearrange shrimp, placing the
least-cooked portions to the outside of the casseroles. Spoon crab
mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a half-turn once. Serve with lemon wedges.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cranberry Muffins
Categories: Muffins Breads Breakfast
Servings: 4
2 1/4 c Unbleached flour, sifted 1/4 c Sugar
3/4 t Baking soda 1/4 t Salt
1 ea Large egg, slightly beaten 3/4 c Butter/sour milk
1/4 c Vegetable oil 1 c Chopped raw cranberries
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten.
Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter
into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in
400 degrees F. oven 20 minutes or until golden brow. Serve hot with
butter and homemade jelly or jam.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crawfish Pie
Categories: Main dish
Servings: 6
1 ea Onion; diced 1 lb Crawfish tails; coarsely ch
1/4 c Green onion; minced 1/4 c Parsley; minced
2 ea Garlic; cloves 1 T Salt
1/2 ea Bell pepper; diced 1/2 c Bread crumbs; seasoned
2 ea Celery stalks; diced 1/2 t Red pepper
1/2 c Butter 1 ea Egg
1/2 t Pepper 1/4 c Tomato sauce
1 c Milk 1 ea 10" pie plate (double crust)
Calories per serving: 290
Fat grams per serving: 35 Approx. Cook Time: 1:00
Cholesterol per serving: 18
Saute onions, garlic, bell pepper and celery in butter until limp. Add
tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn
off heat. Add bread crumbs, salt, pepper, egg and milk then mix well.
Bake 35 to 40 minutes in 350 degree oven. If you don't care for the
delicious mud bugs you may substitute shrimp.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cream Cheese Chocolate Cake
Categories: Chocolate Cheese/eggs Cakes
Servings: 12
2 c Cake flour; sifted 1 1/2 t Baking soda
1 t Salt 6 oz Cream cheese
1/2 c Vegetable shortening 2 t Vanilla extract
6 c Confectioners' sugar; sifted 1/4 c ;hot water
4 oz Baking chocolate 1/4 c Vegetable shortening
3 ea Eggs; large 3/4 c Milk
1 T Milk
Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, 1/2 c shortening and vanilla in a large mixing
bowl. Beat, with an electric mixer set on high, until light and
fluffy. Add confectioners' sugar alternately with hot water and
chocolate (melted and cooled to room temperature) to cream cheese
mixture, beating well after each addition. Blend until smooth.
Remove 2 cups of the chocolate mixture and cover with plastic wrap.
Reserve for frosting. Blend 1/4 cup shortening into remaining
chocolate mixture. Add eggs, one at a time, beating well after each
addition. Add dry ingredients alternately with 1/4 cup of milk,
beating well after each addition. Spread batter in 2 greased and
waxed paper lined 9-inch round cake pans. Bake in preheated 350
degree F. oven for 35 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks.
Blend 1 T milk into the reserved chocolate mixture for frosting.
Place one layer on serving plate and spread with frosting. Top with
second layer and frost sides and top with remaining frosting.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
Categories: Poultry Main dish
Servings: 6
2 T All purpose flour 1 T Non-fat powdered milk
1 1/4 c Skim milk 1/4 t Salt
1 ea Pepper to taste 1/2 t Dried leaf marjoram
1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 T Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)
Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creamy Chicken Popovers
Categories: Low-cal Chicken
Servings: 6
2 c Water 18 oz Skinned chicken breast halve
1 x Lge carrot, scraped, sliced 1 x Sm onion, sliced
1 x Sm onion, chopped 1 1/4 c Flour, divided
1/4 t Dried tarragon 1 3/4 c Skim milk, divided
1/2 c Plain low-fat yogurt 1/4 c Dry white wine (or chablis)
1/2 c Frzn english peas, thawed 2 T Chopped pimento
1/4 t Salt 2 x Eggs
Combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove
chicken from broth; cool. Bone chicken, and cut meat into 1" pieces.
Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick
skillet with cooking spray; place over med-hi heat until hot. Add
chopped onion, and saute until tender. Gradually add 1/4 cup flour and
tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt,
wine, and reserved 3/4 c chicken broth. Cook, stirring constantly,
until mixture is thickened and bubbly. Stir in peas, pimento, and
reserved chicken. Set aside, and keep warm. Combine remaining 1 cup
flour and salt, stirring well. Add eggs and remaining 1 cup skim milk;
beat with a wire whisk until well blended. Spoon mixture evenly into
six 6-oz custard cups that have been coated with Pam. Place 4" apart
on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden
brown. Break open each popover. Spoon 1/2 cup chicken mixture over
each popover. Serve immediately. PER SERVING: 276 calories, 25.4 g
protein, 3.9 g fat, 33.1 g carbohydrates, 133 g cholesterol, 2.2 mg
iron, 236 mg sodium, 162 mg calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creamy Chilled Cheesecake
Categories: Cakes Desserts
Servings: 8
1 c Graham cracker crumbs 1/4 c Sugar
1/4 c Margarine, melted 1 ea Env. unflavored gelatin
1/4 c Cold water 8 oz Cream cheese, softened
1/2 c Sugar 3/4 c Milk
1/4 c Lemon juice 1 c Shipping cream, whipped
1 x Strawberry halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch
spring- form pan. Soften gelatin in water; stir over low heat untl
dissolved. Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Chill until slightly thickened;
fold in whipped cream. Pour over crust; chill until firm. Top with
strawberries before serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2
1/4 c Chopped onion 2 T Snipped parsley
1 T Butter or margarine 1 1/2 c Fresh sliced mushrooms
1 1/2 t Cornstarch 1 t Instant beef bouillon
1/2 t Worcestershire sauce 1/8 t Dry mustard
1 x Dash freshly ground pepper 2/3 c Water
1/2 c Dairy sour cream 1 x Snipped parsley (opt.)
In a 4-cup measure micro-cook the chopped onion, the 2 T snipped
parsley, and butter or margarine, uncovered, on 100% power for 1 to 1
1/2 minutes or till the onion is tender but not brown. Stir in the
sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3
minutes or till the mushrooms are tender, stirring once. Stir in
cornstarch, beef bouillon granules, worcestershire sauce, dry mustard,
and freshly ground pepper. Add water; mix well. Micro-cook,
uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly,
stirring twice. Combine hot mushroom mixture and dairy sour cream in
a blender container. Cover and blend till mixture is nearly smooth.
Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power
about 1 minute or till the mushroom mixture is heated through. DO NOT
BOIL! Garnish with additional snipped parsley, if desired. NOTE:
~---- After making Creamy Mushroom Soup, use this quick clean-up
method to wash your blender. Simply fill the blender container about
1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender
container is clean. Rinse, dry, and return the blender container to
it's base.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CRISPY BAKED FISH & HERBS
Categories: Seafood Main dish Low-cal
Servings: 4
4 ea Fillets white fish, 1 lb 1 ea Egg white
1 T Water 1/2 c Cornflake crumbs
1/8 t Lemon pepper 2 t Chopped fresh parsley
1 t Low fat margarine, melted
Preheat oven 400F. Lightly spray a medium size shallow baking pan
with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg
white with a little water. Dip fish in egg white, then roll in
crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and
parsley, then drizzle margarine over all. Bake uncovered 20 min or
until fish flakes easily. Cal: 135; Fat: 2 g.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crispy Chicken Drumsticks
Categories: Low-cal Chicken
Servings: 4
8 x Chicken drumsticks,skinned * 1 1/2 c Dry whole wheat breadcrumbs
1/4 c Grated parmesan cheese 2 T Minced fresh parsley
1/4 t Garlic powder 1/8 t Pepper
1/3 c Skim milk
* about 2 1/2 pounds Rinse chicken with cold water, and pat dry.
Combine bread crumbs and other ingredients (except milk), stirring
well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture,
coating well. Place drumsticks in a 10x6x2" baking dish sprayed with
Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286
calories, 37.3 g protein, 8.7 g fat, 13.4 g carbohydrate 110 g
cholesterol, 2.1 mg iron, 343 mg sodium, 135 mg calcium.
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