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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crispy Mustard Chicken
Categories: Low-cal Chicken
Servings: 4
2 T Mayonnaise (diet) 2 T Prepared mustard
1/4 c Wheat germ 1/3 c Fine, dry bread crumbs
1/2 t Ground thyme 1/4 t Salt
4 x Chicken breast halves *
* 4 oz each, skinned and boned Combine mayonnaise and mustard in a
small bowl; stir well. Combine wheat germ and other ingredients except
chicken in in a shallow bowl. Brush each chicken breast with mustard
mixture, then dredge in breadcrumb mixture. Place chicken in a
10x6x2" baking dish that has been coated with Pam. Cover and bake at
350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or
until chicken is tender. PER SERVING: 206 calories, 29.9 g protein,
5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg
sodium, 38 mg calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Crusty Cheddar Bread
Categories: Breads
Servings: 4
1 pk Active dry yeast; or 1 t Active dry yeast; bulk
1/4 c Water; warm, 110-115 deg. f. 1 c Cottage cheese; *
1 t Sugar 1 1/4 t Salt
1 ea Egg; lg. 2 1/4 c Unbleached flour; unsifted,*
1 t Butter; room temperature 1 c Cheddar; sharp, grated
* The cottage cheese should be the small curd kind at room
temperature. ** You can use up to an extra 1/4 cup of flour in this
recipe depending on the weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently stir to completely dissolve. With an electric mixer, blend the
softened yeast into the cottage cheese, sugar, salt and egg. Add the
flour in 1/2 cup portions to form a stiff but light dough and let rise
in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole
dish and stir the dough down, then add 1 cup of the grated cheddar
cheese. Turn into the buttered dish. Let rise 30 to 40 minutes
longer or until almost doubled in size. Preheat the oven to 350
degrees F. and bake for 40 to 50 minutes or until golden brown. Brush
the top with butter.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cucumber and Potato Soup
Categories: German Soups
Servings: 4
1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice
1 t Salt 2 c Water; cold
1/4 t Pepper; white 1 c Cream; heavy
1/2 c Milk 1 ea Green onion; grated
1 t Dillweed; dried or 1 T Fresh dill; chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a
sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan
boil potatoes in salted water until the potatoes are very soft. Pour
potatoes and cooking liquid into a sieve or food mill set over a large
bowl. Force potatoes through. Return to the saucepan. Stir in
pepper, cream, milk, grated onion and the cucumber. Simmer gently
about 5 minutes or until the cucumber is tender. Add dill and season
to taste. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cucumber In Sour Cream Salad
Categories: Salads
Servings: 1
1 ea Med cucumber thin sl 3 cups 1 t Salt
1/2 c Sour cream 1 T White vinegar
2 ea Drops of tabasco 2 T Chopped chives
1 t Dill seed or fresh chop dill 1 ea Dash of pepper
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain
thoroughly. Dry on peper towel. Combine sour cream, vinegar,
tabasco, chives, dill seed and pepper. Pour over cucumber. Chill
well before using. Garnish with fresh dill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cucumber Relish Salad
Categories: German Salads Vegetables
Servings: 4
2 ea Cucumbers; medium 1 1/2 T Sugar
1 1/2 T Cider vinegar 1/2 t Salt
1/8 t Pepper 1/2 c Sour cream
1 T Parsley; fresh, minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt
and pepper. Marinate for 20 minutes, drain off liquid, and toss
lightly with sour cream. Top with minced parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Cumcumber Dill Dip
Categories: Dips
Servings: 2
8 oz Cream cheese, softened 1 c Mayonnaise
2 ea Cucumbers, seeded, chopped 2 T Sliced green onion
1 T Lemon juice 2 t Snipped fresh dill
1/2 t Hot pepper sauce
Beat cream cheese until smooth. Stir in remaining ingredients until
well mixed. Cover; chill. Makes 2 1/2 cups.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: CURRIED CHICKEN
Categories: Poultry Main dish Low-cal
Servings: 6
3 ea Chicken breasts, halved 3 T All purpose flour
1 1/2 c Sliced onion 1 T Water
1 ea Apple, peeled, chopped 1/4 t Curry powder
1/8 t Ground ginger 1/8 t Ground tumeric
1/2 t Salt 1/8 t Pepper
1 c Chicken broth 1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray
a large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side.
Put chicken in a medium size shallow casserole. In skillet over low
heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min.
Spoon over chicken; sprinkle with spices. Pour broth over all. Bake,
covered, 55 min or until tender. Add raisins and cook 5 minutes
longer. Cal: 214; Fat 4 g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Curried Chicken and Bow Tie Pasta Salad
Categories: Salads
Servings: 4
3 lb Chicken 1 x ----poaching ingredients----
6 ea *peppercorns 1 ea *bay leaf
1 ea *parsley stalk 1 ea *sprig of fresh thyme
1 ea *onion 1 ea *carrot
1 ea *celery stalk 1/2 x Green pepper, finely shred
1/2 x Red pepper, finely shred 1/2 x Yellow pepper, finely shred
8 oz Bow tie pasta, cooked 1 ea Salt
1 ea Pepper 1 x ------curry flavouring------
1/2 x *small onion finely diced 2 t *vegetable oil
1 T *curry powder 1/2 c *white wine
2 T *water 1 x ------curry mayonnaise------
1 1/2 c Mayonnaise 2 T Warm water
3 T Curry flavoring (above) 1 ea Pepper
1 ea Salt
Poach chicken by placing in a large pot with enough cold water to
barely cover. Add peppercorns, bay leaf, parsley, thyme and one each:
onion, carrot and celery cut into quarters. Bring to a bare boil with
lid on; reduce heat to low and simmer for 50 minutes. Cool in
poaching liquid, then drain, skin and shred. To make curry flavouring,
soften diced onion in hot oil, then add curry powder and cook over
medium-high heat for a further 3 minutes. Add wine and water. Boil
rapidly until reduced to about 3 tablespoons. Strain and let cool.
Prepare curry mayonnaise by combining all ingredients until smooth.
Place peppers in a large bowl (reserving a little for garnish), with
chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until
well- coated. If mayonnaise mixture is too thick, add warm water
gradually until a smooth consistency is attained. Place a portion of
salad on bed of spinach and sprinkle reserved peppers on top.
Assemble just before serving, as the mayonnaise quickly loses its
fresh look.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Curried Chicken Dinner
Categories: Low-cal Poultry
Servings: 6
2 1/2 c Water 1 c Brown rice, uncooked
1 1/2 t Chicken bouillon powder 6 x Chicken breast halves *
2 1/2 c Water 1/2 t Curry powder
1/4 t Salt 2 c Unsweetened orange juice
2 T Cornstarch 2 T Dry sherry
1 t Groung ginger 1 t Grated orange rind
2 c Diagonally sliced celery 1 x Lg sweet red pepper **
1 x Lg green pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2
cups water, rice, and bouillon powder in a med saucepan; bring to a
boil. Cover, reduce heat, and simmer 50 minutes or until liquid is
absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt
in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer
30 minutes or until chicken is tender; drain. Bone chicken, and cut
into bite-size pieces; set meat aside. Combine orange juice,
cornstarch, sherry, and ginger in a small bowl, stirring until
cornstarch is dissolved; set aside. Coat a large nonstick skillet
with Pam; place over med-hi heat until hot. Add celery and peppers,
and saute until crisp-tender. Stir in reserved chicken and orange
juice mixture; bring to a boil. Cook 1 minute, stirring constantly,
until thickened. To serve, spoon chicken mixture over hot, cooked
rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g
carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg
calcium.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Curry Dip
Categories: Dips Appetizers
Servings: 4
1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash)
3 ea Green onions (chopped) 1 x Crazy salt
1 x Black pepper 1 T Curry powder
1 x Seasonings
Mix all ingredients together and serve with fresh vegetables. Let
stand in refrigerator for 1 hour before serving; tastes better
chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Daiquiri Souffle
Categories: Desserts
Servings: 4
1/2 c Cold water 1 T Unflavoured gelatin
4 ea Large eggs, separated 3/4 c Sugar
1 ea Rind of lemon and lime 2 T Lime juice
2 T Lemon juice 4 T Light rum
1 c Whipped cream
Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy.
Add lime and lemon rind; mix to blend. Cook gelatin mixture over low
heat until dissolved. Add egg yolk mixture; cook gently, stirring
constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle.
Remove from heat; stir in rum, lemon and lime juices. Cool until just
beginning to gel. This can be hastened by setting bowl on bed of ice.
Stir occasionally to prevent jelly forming. Whisk cream in bowl
until soft peaks form. Fold whipped cream and beaten egg whites into
gelatin mixture. Pour into prepared dish. Chill. Decorate with
whipped cream, violets, and lime slices.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Danablu Soup
Categories: Soups
Servings: 4
1 1/2 T Butter 2 1/2 T Flour
4 c Boiling water 4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 T Parsley, finely chopped
In a large 3-quart saucepan, melt butter and blend in flour. Remove
from heat and stir in boiling water, a little at a time. Bring to a
rolling boil. Add bouillon cubes and stir to dissove. Add crumbled
Danish Blue Cheese, stirring as cheese is added to dissolve. Return
to boiling and boil 10 minutes. (This is necessary to develop
flavour). Reduce heat and add the half and half, stirring constantly.
Heat just to boiling and serve hot, adding a spoonful of the topping
to each serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Date Or Raisin Bran Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Wheat/oat bran cereal 3/4 c Milk
1 c Unbleached all-purpose flour 2 1/2 t Baking powder
1/2 t Salt 1/4 c Granulated sugar
1/2 c Seedless raisins * 1/2 c Chopped walnuts
1 ea Large egg 1/4 c Vegetable oil
* Finely chopped pitted dates may be substituted to get Date Muffins.
~---------------------------------------------------------------------
~--- Mix cereal and milk. Let stand a few minutes until most of the
milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400
degrees F. Sift flour, baking powder, salt and sugar into a
medium-sized bowl. Stir to mix well. Add dates/raisins and nuts;
toss to mix. Add egg and oil to soaked cereal and beat well with a
fork. Pour into flour mixture and stir only until dry ingredients are
moistened. Batter will be lumpy. Drop batter into prepared pans,
filling each cup half to two-thirds full. Bake about 30 minutes, or
until browned. Remove from pan and serve hot with butter and jelly or
preserves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Debbie's Chalupa Dip
Categories: Dips Appetizers
Servings: 4
3 ea Avocados 2 t Lemon juice
1/2 t Salt 1/4 t Pepper
8 oz Sour cream 1/2 c Mayonnaise
1 pk Taco seasoning mix 1/2 c Green onion (chopped)
3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated)
Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions,
tomatoes and cheese.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Deluxe Salmon Spread
Categories: Dips Appetizers
Servings: 4
1 lb Cooked canned salmon 1 c Mayonnaise
2 T Green pepper (diced) 2 T Pimento diced
2 t Lemon juice 1 t Tarragon vinegar
1 t Horseradish 1 t Chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until
smooth. Turn into bowl with rest of ingredients. Mix well. Chill.
Serve with brown bread.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Deviled Eggs
Categories: Main dish
Servings: 4
3 ea Large hard cooked eggs 2 T Mayo or salad dressing
1/2 t Prepared mustard 1 ea Dash of pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork.
Mix in remaining ingredients. Filltes with yolk mixture, heaping it
up lightly.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4
1 ea Recipe #19 (deviled eggs) 2 T Chopped onion
1 T Margarine or butter 2 1/2 c Noodles, cooked
1 c ( 8 ozs) dairy sour cream 1/3 c Grated parmesan cheese
1/3 c Milk 1/3 c Sliced ripe olives
2 t Poppy seeds 1/2 t Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave
onion and margarine in 1 1/2-Qt casserole on high (100%) until onion
is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover
and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles.
Cover and microwave until eggs are hot, 1 to 2 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Deviled Ham Muffins
Categories: Cheese Fruits Main dish
Servings: 12
6 ea English muffins; * 9 oz Deviled ham; 2 cns
1/4 t Oregano 12 ea Apple rings; **
24 oz Cheddar; md, ***
* Muffins should be split, toasted and buttered. ** Apple Rings
should be cored but unpeeled. *** Slice the cheese into 12 2-oz
slices and then slice them diagonally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the deviled ham and oregano and spread on the cut sides
of the muffins. Top with an apple ring. Place 2 cheddar triangles on
each muffin and broil until the cheese melts. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dill Cream Dressing
Categories: Sauces Dressings
Servings: 1
1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt
2 t Dijon mustard 1 T Dill; finely chopped, fresh
1 x Salt & pepper to taste
I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Potato Salad). Beat
together all ingredients and season well with salt and pepper. More
mustard and some lemon juice can be added to suit individual taste.
Milk or cream can be added for a thinner dressing. Chill an hour or
more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dillbrot (Dill Bread)
Categories: Breads Cheese Vegetables
Servings: 4
1 pk Yeast; active dry 1/4 c ;warm water(110-120 degrees)
1 c Cottage cheese; creamed * 2 T Sugar
1 T Onion; minced 1 T Butter; melted
1 ea Egg; large 1 t Salt
2 t Dillseed 2 1/4 c Flour; unbleached or bread
* Creamed Cottage Cheese should be heated to lukewarm.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Dissolve yeast in warm water. Combine all ingredients in a
mixing bowl, except add the flour a little at a time (it may take up
to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff
but not heavy. (Standard bread dough feeling). Cover and let rise in
a warm place until doubled. Punch down and put dough in a bread pan,
or arrange in a round shape on a greased cookie sheet. Let rise
again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh
loaf with soft butter, sprinkle well with salt. Makes 1 loaf.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins Breads Dinner
Servings: 4
1 1/2 c Unbleached flour 2 T Sugar
3 t Baking powder 1/2 t Salt
3/4 t Dill weed 1/4 c Milk
1/2 c Margarine/butter, melted 2 ea Large eggs
2/3 c Ricotta cheese 1/2 c Shredded zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups. Lightly spoon flour into measuring cup, level off.
In large bowl, combine flour, sugar, baking powder, salt and dill
weed, mix well. In medium bowl combine milk, margarine and eggs.
Stir in ricotta cheese and zucchini, beat well. Add to dry
ingredients, stirring just until moistened (Batter will be stiff).
Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20
to 25 minutes or until golden brown. Immediately remove from pan and
serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dip and sprinkle
Categories: Desserts Cookies
Servings: 60
1 x -----------cookie----------- 2 1/3 c Sifted flour
1/4 t Salt 1 c Butter softened
2/3 c Sugar 1 ea Egg yolk
1 t Vanilla 1 c Finely ground almonds
1 x -chocolate dipping mixture-- 1 ea -----------------------
6 oz Semi-sweet chocolate chips 3 T Butter
1 T Hot water 1 x Choc. or candy sprinkles
1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg
yolk, and vanilla. Beat until light and fluffy. Gradually add flour
and salt mixture and almonds, mixing until well blended. 2. Shape
dough into two logs, each 1 1/2 inches in diameter, and wrap in wax
paper. Refrigerate until firm, at least two hours. 3. Preheat oven
to 350. Lightly grease a cookie sheet. Using a ruler, mark each log
at 1/4 inch intervals. With a sharp thin knife, cut into slices and
put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes
or until lightly browned. Remove from cookie sheet and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot
water, melt chocolate chips and butter. Stir in hot water. 6. Lay
sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper. 7. If using sprinkles, dip a
few cookies and then sprinkle while chocolate is still wet. Let dry
at least one hour. from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Double Chocolate Brownies
Categories: Desserts
Servings: 24
5 oz Semi sweet chocolate, melted 1/2 c Butter, melted
2 ea Eggs 1 c Sugar
1 t Pure vanilla extract 1/2 c All purpose flour
1/2 t Baking powder 1 x Salt
2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans
1 x ----------toppings---------- 1 oz White chocolate, melted
1 oz Semi sweet chocolate melted
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking
pan. Line pan with with parchment paper or waxed paper. Combine melted
chocolate with melted butter. With a whisk, beat eggs with sugar and
vanilla. Beat in chocolate mixture. Stir flour with baking powder and
salt. Stir flour mixture into chocolate mixture. Stir in white
chocolate and pecans. Pour batter into prepared pan and bake 30
minutes. (Brownies may appear to be underbaked but will set when
chilled). Cool. Do not worry if sides are slightly higher than
middle. Just press sides down as brownies cool. Drizzle melted white
and dark chocolate in a zigzag pattern on top uncut brownies. Allow
to rest at room temperature 1/2 hour. Cut into squares. Chill.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Dried Beef And Noodle Casserole
Categories: Main dish
Servings: 5
4 oz Dried beef, snipped 1 c Water
1 ea Small onion, chopped 2 c Uncooked noodles
1 c Cream of mushroom soup * 1/2 c Milk
1 c Water 1 t Dried parsley flakes
4 oz (1 c) shredded cheddarcheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed
cream of mushroom soup.
~---------------------------------------------------------------------
~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole
on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion,
noodles, soup, milk, water and parsley flakes. Cover and microwave 10
minutes; stir. Cover and microwave until noodles are tender, 5 to 6
minutes. Stir in cheese. Cover and microwave until melted, 2 to 3
minutes. Let stand 5 minutes before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Duck with Black Bean Sauce and Tamarind Jus
Categories: Main dish Meats
Servings: 4
1 x ----stuffing ingredients---- 2 ea Duck
1 c Chopped celery 2/3 c Chopped cooking onion
1 c Chopped carrots 1 c Peeled and diced orange
1 ea Salt and pepper to taste 1 x Black bean sauce ingredients
1 ea ------------------------ 2 c Black beans
1/2 ea Apple, skinned 2 ea Shallots, diced
1 T Port 1 t Cumin
1 t Crushed chilies 1/2 t Fresh lemon juice
1 T Fresh chopped coriander 1 t Worcestershire sauce
1 t Fresh chopped tarragon 2 c Duck stock
1 t Butter 1 x --tamarind jus ingredients--
1 ea ------------------------ 1/2 lb Tamarind
1 c Duck stock 1 t Butter
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and
pepper and roast in 325 degree F oven for 2 hours Pour off any grease.
When ducks are golden brown, remove from the oven and cool to room
temperature. Halve the ducks along the backbone and debone. Discard
the stuffing and put the bones in 4 cups of water with an onion, some
carrot and salt and pepper. Simmer for about 2 hours. Reserve duck
stock. Black bean sauce: Blanch the beans in water until soft, then
coursely chop. Skin and puree the apple. Sweat the shallots in the
port until they are translucent. Combine the rest of the ingredients
with the beans and pureed apple and simmer for about 15 minutes until
the flavours blend. Swirl in the butter. Set aside and keep warm.
Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out,
then strain and puree pulp. Combine puree and duck stock and heat
through. Swirl in the butter. Place the ducks skin side down in
roasting pan in a 500 degree F oven for about 10 minutes (until skin
is crispy) Pour some of the black bean sauce on four plates and top
with the ducks skin side up. Drizzle some of the tamarind jus over the
ducks and serve with oriental vegetables.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: DUTCH APPLE CAKE
Categories: Cakes Desserts Low-cal
Servings: 6
1 c All purpose flour 5 T Sugar
1 t Baking powder 2 T Low fat margarine
2 ea Egg whites, slightly beaten 1/4 c Skim milk
1/2 t Vanilla extract 4 c Sliced peeled apples
1 t Ground cinnamon
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a
mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry
blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk
and vanilla; beat until smooth. Batter will be stiff. Spoon into
prepared pan and spread batter to fit pan. Arrange apple slices,
overlapping, in 2 concentric circles to cover batter. In a small bowl,
combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with
1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183;
Fat: 2 g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: EAST INDIAN CHICKEN
Categories: Main dish Poultry
Servings: 4
1/2 c Chopped onion 1/2 c Chopped green pepper
1/4 t Garlic powder 1 t Vegetable oil
2 c Skin, cooked diced chicken 1/2 t Salt
1/2 t Pepper 1 1/2 t Curry powder
28 oz Whole tomatoes, can 1 T Worcestershire sauce
2 T Chopped parsley 1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3
min. Add remaining ingredients, except rice, cook over low heat for 30
min. Serve over rice. Cal: 340 Fat: 1 2/5g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Easy Shortbread
Categories: Cookies
Servings: 48
1 c Sugar 1 lb Butter
3 1/2 c Flour, all purpose 1 c Rice flour
2 T Sugar
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30
sec. (or use fruit sugar). Add to softened butter and cream mixture
until very fluffy. Combine flour and rice flour. Beat into batter in
small portions. Turn batter out onto a lightly floured surface.
Knead until smooth, adding up to 1/2 c more all-purpose flour, if
needed. Press into a 15 x 9 jelly roll pan. Score into bars with a
sharp knife. Prick surface with fork. Sprinkle with remaining 2 T
sugar. Bake 10 minutes then lower heat to 300F and bake until golden,
about 30 to 40 minutes. Cut along scored lines, cool and store in air
tight container. (Good recipe from Toronto Star, very fast.)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: EGGPLANT MOZZARELLA
Categories: Vegetables Main dish Low-cal
Servings: 9
1/2 c Chopped green onion 1/2 c Sliced mushrooms
1/4 c Water 2 c Spaghetti sauce
1/2 t Salt 1 ea Small eggplant. peeled, slic
1 ea Egg white, slightly beaten 1 T Water
1/2 c All purpose flour 1 t Olive oil
1 c Low fat cottage cheese 1 c Shredded mozzarella cheese*
*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low
heat, cook green onion and mushrooms in 1/4 c water, until tender.
Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25
min. Sprinkle salt over sliced eggplant; set aside to drain about 10
min. In a shallow bowl, beat egg white and water together. Dip
eggplant in egg mixture, then into flour. In a large non stick
skillet, heat a few drops of oil over medium heat. Add eggplant
slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked. In a 13" x 9" casserole, spread
about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
cheese and more sauce. Repeat until all ingredients are used, ending
with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min.
Let stand 5 min. Cal: 152, Fat: 6g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Eggs In Green Sauce
Categories: German Cheese Sauces
Servings: 4
2 T Mayonnaise 1 c Sour cream; *
1 ea Lemon; med, juiced 9 ea Eggs; large, hard cooked
1/2 t Salt 1/4 t Pepper
1/2 t Sugar 1 1/2 c Fresh herbs; chopped **
* You can use part yogurt if so desired. ** Any kind of fresh
herbs such as dill, chives, parsley, tarragon, or
~---------------------------------------------------------------------
~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1
hard-cooked egg and stir into mayonnaise mixture. Season with salt,
pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend
with the sauce. Slice rest of the hard-cooked eggs in half and
arrange in the sauce and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Egyptian Chocolate Cake
Categories: Chocolate Cakes Desserts
Servings: 12
1 3/4 c Flour; unbleached, sifted 2 t Baking powder
1 t Cinnamon; ground 1/8 t Cloves; ground
4 oz Semisweet chocolate 1/2 c ; brewed strong coffee
1/2 c Butter or regular margarine 1 c Sugar
2 ea Eggs; large 1 t Vanilla extract
1/2 c Milk 1 x ---cinnamon whipped cream---
2 c Heavy whipping cream 1/4 c Sugar
2 t Vanilla extract 1/2 t Cinnamon; ground
Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven
for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble the
cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.
CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine
cream, sugar, vanilla, and cinnamon and beat with an electric mixer
set at high speed until soft peaks form and mixture is thick enough to
spread. DO NOT overbeat or you will have butter instead of whipped
cream. NOTE: The original recipe came from a GI who found it in Egypt
when he was stationed there. Hence the name. The whipped cream
frosting was added later but really adds to the recipe.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Empanaditas
Categories: Appetizers Beef Mexican
Servings: 12
1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 md
2 T Raisins; finely chopped 2 T Chopped green olives
1/4 t Salt 1/8 t Pepper
1/4 c Cottage cheese;sm curd,cream 1 ea Egg;large hard cooked, *
1 ea Egg; large, separated 1 t Water
1 x 10-inch pastryrecipe,2 crust 2 t Milk
* Hard boiled egg should be peeled and chopped.
~---------------------------------------------------------------------
~--- Cook and stir ground beef in 10-inch skillet, breaking up into
small pieces, until brown; drain reserving 1 T of fat and the beef in
the skillet. Stir in onion, raisins, olives,salt and pepper. Cover
and cook over low heat for 5 minutes. Stir in cottage cheese and hard
cooked egg. Heat oven to 400 degrees F. Mix egg white and water until
slightly foamy; reserve. Prepare pastry dough; gather into a ball.
Divide into halves. Shape into 2 flattened rounds on lightly floured
cloth covered surface. Roll 1 round of pasty into circle, about 14
inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in
diameter. Spoon on 2 t of the beef mixture at the center of each
circle; brush edge of pastry with egg white mixture. Fold pastry
circle up over filling; press edge with fork to seal. place
empanaditas on ungreased cookie sheet. Repeat with remaining pastry
circles. Gather any remianing pastry; shape into another round.
Repeat rolling cutting and filling. Beat egg yolk and milk until well
blended; brush over tops of empanaditas. Bake until golden brown, 15
to 20 minutes. Serve warm.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Endive With Tomato Rosettes
Categories: Appetizers
Servings: 1
6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese (
3 T Milk 2 oz Dried tomatoes, in oil (chop
1 x Basil leaves or watercress s 1 x Flower for garnish
Calories per serving: 30
Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 7
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from
heads of Belgiam endive (you should be able to get 6 pretty leaves
from each endive). Reserve small leaves and centers for salad another
day. Rinse leaves under running cold water; pat dry with paper towels.
In small bowl, with mixer at medium speed, beat cream cheese until
smooth. Gradually beat in milk until blended. With spoon, stir in
chopped dried tomatoes. Spoon cream-cheese filling into decorating bag
with large rosette tube. Place a basil leaf or small watercress sprig
on each endive leaf. Pipe some filling onto basil on wide end of each
endive leaf. Arrange endive leaves on platter; garnish platter with
flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS
D'OEUVRES
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: False Hare (German Meatloaf)
Categories: German Beef Main dish
Servings: 4
1/2 lb Ground beef; lean 1/2 lb Ground pork; lean
1 ea Onion; medium, chopped 3 T Bread crumbs
3 T Water; cold 2 ea Eggs; large
1/2 t Salt 1 t Paprika
1 t Mustard; prepared 2 T Parsley; chopped
3 ea Hard cooked eggs; peeled 4 ea Bacon; strips
4 T Vegetable oil 1 c Beef broth
1 x -----------sauce------------ 1/4 c Water; hot
1 t Cornstarch 1/4 c Water
1/2 c Sour cream
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
eggs. Flavor with salt, praprika, mustard, and parsley. Blend
ingredients thoroughly. Flatten out meat mixture in the shape of a
square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along
the middle of the meat. Fold sides of meat pattie over the eggs.
Shape meat carefully into a loaf resembling a flat bread loaf.
Occasionally rinse hands in cold water to prevent sticking. Cube 2
strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the
vegetable oil; heat. Place meatloaf in the Dutch oven and cook until
browned on all sides. Cut remaining bacon strips in half and arrange
over the top of the meatloaf. Place uncovered Dutch oven in a
preheated oven for about 45 minutes. While meat is baking, gradually
pour hot beef broth over the top of the meatloaf; brush occasionally
with pan drippings. When done remove meat to a preheated platter and
keep it warm. Add 1/4 cup of hot water to pan and scrape all
particles from the bottom. Bring to a gentle boil and add cornstarch
that has been mixed with 1/4 cup water. Cook until bubbly and thick.
Remove from heat and stir in sour cream. Reheat to warm. Season with
salt and pepper if desired. Serve the sauce separately.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Farmers Breakfast
Categories: German Main dish
Servings: 4
4 ea Potatoes; medium 4 ea Bacon; strips, cubed
3 ea Eggs; large 3 T Milk
1/2 t Salt 1 c Ham; cooked, small cubes
2 ea Tomatoes; medium, peeled 1 T Chives; chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and
set aside to cool. Slice potatoes. In a large frypan cook bacon
until transperent. Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut
the tomatoes into thin wedges; add to the egg mixture. Pour the egg
mixture over the potatoes in the frypan. Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Favorite Cheesecake Squares
Categories: Cakes Desserts
Servings: 16
1/4 c Margarine 1/3 c Packed brown sugar
1 c Unbleached all-purpose flour 1/2 c Chopped walnuts
8 oz Cream cheese, softened 1/4 c Granulated sugar
1 t Vanilla 1 ea Large egg
3/4 c M&m candies
NOTE: You can use any type of milk chocolate candies in place of the
M&Ms.
~---------------------------------------------------------------------
~---- Beat margarine and brown sugar until light and fluffy. Add
flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press
remaining crumb mixture into bottom of 8-inch square pan. Bake at 350
degrees F. 10 mins. Combine cream cheese, granulated sugar and
vanilla, mixing at medium speed on electric mixer until well blended.
Add egg, mix well. Layer 1/2 cup candy over crust; top with cream
cheese mixture. Combine remaining candy, chopped, and reserved crumb
mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.
Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal
squares.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: FAYE'S ZUCCHINI RELISH
Categories: Relishes
Servings: 1
6 c Grated zucchini 3 c Grated yellow onions
1 ea Sweet red pepper, grate,seed 3 T Coarse salt
1 1/4 c White vinegar 3 c Sugar
1/2 t Dry mustard 1/2 t Ground mustard
1/2 t Ground tumeric 1 t Celery seed
1/2 t Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix
well, cover and let stand for 12 hours. Rinse well by running cold
water over vegetable mixture in colander. Drain thoroughly. Place
vinegar, sugar, and spices in heavy saucepan over medium heat. Bring
to a boil. Lower heat and cook for about 15 minutes, or until mixture
begins to thicken. Immediately add vegetable mixture and cook for 30
minutes. Remove from heat. Pour into hot sterilized jars. Vacuum
seal. Makes: 8 1/2 pint jars.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fennel and Watercress Soup
Categories: Soups Appetizers
Servings: 4
1 T Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 t Chopped parsley
1 x Large bunch watercress
Melt butter in heavy saucepan. Add fennel and onion, cook over medium
heat until soft but not brown, about 5 minutes. Add potatoes, stock
and parsley, bay leaf, peppercorns and thyme enclosed in a small
cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through
food mill or puree until smooth in a food processor or blender. Pour
puree into a clean saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes
four 1 1/2 cup servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Festove Irish Cream Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham cracker crumbs 1/4 c Sugar
1/4 c Margarine, melted 1 ea Env. unflavored gelatin
1/2 c Cold water 1 c Sugar
3 ea Large eggs, separated 16 oz Cream cheese, softened
2 T Cocoa 2 T Bourbon
1 c Whipping cream, whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom
of 9-inch springform pan. Soften gelatin in water, stir over low heat
until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook
stirring constantly, over low heat, 3 minutes. Combine cream cheese
and cocoa, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin mixture and bourbon, mixing until well
blended. Chill until thickened, but not set. Beat egg whites until
foamy; gradually adding the remaining sugar, beating until stiff peaks
form. Fold egg whites and whipped cream into cheese mixture and pour
over crust. Chill until firm. Garnish with chocolate curls and small
silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee
for bourbon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fettuccine with Cream, Basil and Romano
Categories: Pasta Italian
Servings: 4
4 ea Bacon slices; chopped thick 4 ea Green onions; chopped
1/2 c Whipping cream 1/2 c Parmesan; freshly grated
1 x Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 1/2 lb Fettuccine
1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated
1 x Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add
cream and simmer until beginning to thicken, about 1 minute. Mix in
1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook
fettuccine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain well. Return to hot
pot. Add sauce and stir to coat. Season with salt and pepper. Serve
immediately, passing additional cheese separately. *** My notes: When
I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and
Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of
Prosciutto for the bacon- frying slightly in butter. I used about 6
ounces of "Pesto Linguini", which is a thinner pasta containing basil.
We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fiesta Hot Chocolate
Categories: Beverages
Servings: 4
1/2 c Cocoa 1 T Flour; unbleached
1/4 c Dark brown sugar; packed 4 c Milk
3 ea Cloves; whole 1 ea Cinnamon stick;broken in 1/2
2 T Powdered sugar 1 1/2 t Vanilla
1 x Whipped cream 4 ea Cinnamon sticks
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO
NOT boil). Remove from heat; remove cloves and cinnamon. Stir in
powdered sugar and vanilla. Beat with molinillo, wire whisk or hand
beater until foamy. Pour into 4 cups or mugs. Serve with whipped
cream and cinnamon sticks.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Filled Frankfurters
Categories: Cheese Main dish Meats
Servings: 6
1 1/2 c Macaroni; broken 3/4 c Milk; evaporated
1 1/4 t Mustard; dry 1 1/4 t Salt
1/8 t Pepper 2 1/2 c Cheddar; md, grated
1 1/2 lb Frankfurters; deli-style
Cook the macaroni in boiling salted water until tender. Drain and
rinse in hot water. Combine the milk, mustard, salt, pepper and 2
cups of the cheddar cheese in the top of a double boiler and cook
until the cheddar is melted and sauce is smooth, stirring frequently.
Add the macaroni and blend well. Split the frankfurters lengthwise,
without separating them, and fill with the macaroni mixture. Sprinkle
with the remaining cheddar and bake in a hot oven (400 degrees F.) for
15 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fillet of fish a l'orange
Categories: Seafood Main dish
Servings: 2
6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced
1 lb Flounder 1/4 t Salt & pepper
1/2 t Dried whole italian season 2 T Olive oil
1/4 t Soy sauce 1/2 c White wine
1/4 c Orange juice 3 T Curacau liqueur
1 ea Paprika 2 T Minced parsley
Layer half of each of green onions and mushrooms in a greased 9-inch
baking dish. Add fish, and sprinkle with salt, pepper and Italiian
seasoning. add remaining onions and mushrooms. Combine olive oil and
next 4 ingredients, pour over vegetables and fish. Cover and bake at
350 for 40 minutes or until fish is opaque. Sprinkle with paprika and
parsley.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fish and potato platter
Categories: Seafood Main dish Microwave
Servings: 4
8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill
2 T Rice vinegar 2 T Chopped chives
1/2 t Salt 1/2 t Pepper
3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces
1 c Broccoli florets 2 T Lemon juice
Combine first 6 ingredients in a small bowl; cover and chill.
overlap potato slices around edge of a round 12 inch platter. Cover
and microwave at high for 3 minutes. Uncover and place fish in a ring
inside potatoes with pieces end to end. Mound broccoli in center of
platter. Sprinkle fish and potatoes with lemon juice; cover.
Microwave at high 8 minutes or until fish is cooked through and
potatoes are tender, giving dish a half-turn at 4 minute intervals.
Serve with a dill sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fish en Escabeche
Categories: Fish Appetizers Vegetables
Servings: 12
1 lb Firm white fish fillets; * 1/3 c Lemon juice
1/3 c Lime juice 1/4 c Olive or vegetable oil
1 T Cilantro; fresh, snipped, ** 1 t Oregano; fresh, snipped, ***
3/4 t Salt 1/4 t Pepper
12 ea Stuffed green olives; **** 2 ea Jalapenos chiles; *****
1/4 c Onion; finely chopped, 1 sm 1 ea Clove garlic; finely chopped
1 c Tomato; seeded & chopped 1 ea Avocado, peeled & chopped
* Fish should be Orange Roughy, Haddock, or Mackerel, cut into
1/2" ** If fresh Cilantro is not available, use 1 t dried
cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t
dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~---------------------------------------------------------------------
~--- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully
place fish in water. Heat to boiling; reduce heat. Simmer,
uncovered, just until fish is opaque, about 30 seconds (DO NOT
overcook or fish will fall apart); drain carefully. Mix remaining
ingredients except tomato and avocado in a glass or plastic dish. Stir
in fish carefully. Cover and refrigerate 2 day, carefully stirring
occasionally. Just before serving, gently stir in tomato and avocado;
drain. Serve fish mixture on saltine crackers or tortilla chips, if
desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fish fillets
Categories: Fish Main dish
Servings: 1
1/2 lb Fish fillets (any kind) 1/4 x Stick of butter
2 T Lemon juice 1 x Curry
1 x Cayanne pepper 1 x Minced garlic
1 x Mrs. dash 1/2 t Chicken bullion
2 T Water
Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
assorted spices, and bullion. Place butter on top of fillets, so it
will melt over them. Add a little water, cover with plastic wrap and
punch with holes. Microwave on high for 3-5 minutes or until fish will
flake witha fork.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fisherman's Bouillabaisse
Categories: Soups Main dish
Servings: 4
1/4 c Olive oil 2 ea Med. cloves garlic fine chop
1 c Water 1/2 c Dry white wine
1 ea Env. soup mix * 1 T Finely chopped parsley
1 t Thyme leaves 14 1/2 oz (1 can) tomatoes **
1 1/2 lb Lobster tails *** 1 lb Fish ****
6 ea Clams, well scrubbed 6 ea Mussels, well scrubbed
* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod,
hallibut, or
~---------------------------------------------------------------------
~--- In large saucepan or stockpot, heat oil and cook garlic over
medium heat until golden. Add water, wine, onion recipe soup mix,
parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a
boil, then simmer covered 15 minutes. Add lobster and fish and simmer
10 minutes. Add clams and mussels and simmer an additional 5 minutes
or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if
desired, with bread or rolls. Makes about 4 (2 cup) servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Flank Steak With Garlic Wine Sauce
Categories: Garlic Beef Main dish
Servings: 4
1 1/2 lb Flank steak (1 piece) 1 x Salt & pepper, to taste
2 T Unsalted butter 2 T Unsalted butter, softened
2 T Thinly slice scallions 1 c Dry red wine
1 x Garlic puree(1 head roasted)
Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan and keep warm. Pour off the fat
in the skillet and add the scallions and red wine. Bring to a boil
and whisk in the garlic puree. Boil until the wine is reduced by half,
thickened, and syrupy. As it boils, scrape up the browned bits in the
skillet with a wooden spoon. Stir in the meat juices that have
accumulated unter the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T soften butter so that
it incorporates into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot platter, pour
sauce down the center of them and serve at once.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Florida red snapper
Categories: Seafood Main dish
Servings: 6
2 lb Red snapper fillets 1/4 c Grated onion
2 T Orange juice 2 T Lemon juice
2 t Grated orange rind 1/2 t Salt
1/8 t Nutmeg
Thaw fillets if frozen. Cut fish into 6 portions. Place in a single
layer, skin side down, in a well-greased baking dish, 12x8x2 inches.
Combine onion, orange and lemon juice, ornage rind, and salt. Pour
over fish; cover and place in refrigerator to marinate 30 minutes.
Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F,
for 25 to 30 minutes or until fish flakes easily when tested with
fork.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Foil Envelope Fish
Categories: Seafood Main dish
Servings: 1
1/2 x Green pepper, sliced 1/2 x Tomato, sliced
1 x Green onion, sliced 1/2 T Basil
1 ea Salt 1 ea White pepper
1 x Filet firm white fish 3 x Slices lemon
Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato
and green onion on lower half of foil sheet. Sprinkle with 1/4
teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle
with remaining basil, salt and pepper. Top with lemon slices. Fold
upper half of foil over fish and vegetables. Double fold edges of
foil to make a tight 1/2 inch seal. Place foil envelope on baking
sheet and bake at 450F for 15 minutes or until envelope puffs. To
serve, Cut an "X" in top of envelope and fold foil back.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fourth Street Rose Rhubarb pie
Categories: Pies Desserts
Servings: 8
2 ea Eggs 1/2 c Sugar
1/4 c Flour 2 c Frozen strawberries
1 ea Pie shell 2 c Frozen rhubarb
1 x -----stuuessel topping------ 1/2 c Sugar
1/4 c Shortening 1/4 c Butter
1 ea Pinch of salt 3 T Liquid honey
3/4 c Flour
Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar,
flour until smooth. Set aside. Cut rhubarb, fold into egg mixture.
Put in pie shell. Bake 15 minutes, remove and reduce heat to 350
degrees. Apply topping and bake for 40 minutes.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Frankfurt Crown Cake
Categories: German Cakes
Servings: 10
1 x ------------cake------------ 1 c Butter; no margarine
1 1/2 c Sugar 6 ea Eggs; large *
1 1/2 t Grated lemon rind 8 T Rum
4 t Baking powder 3 1/2 c Flour; unbleached, sifted
1 x ----butter-cream filling---- 1 c Sugar
3/4 c ;water 6 ea Egg yolks; large
1 T Rum 1 c Butter;no margarine,unsalted
1 x ------praline topping------- 2 T Butter
1 c Sugar 1/2 c ;water
1 c Almonds; blanched, sliced 1 x -------apricot glaze--------
1/2 c Apricot jam
* Egg yolks must be beaten into the cake one at a time so keep the
yolks seperated from each other.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ CAKE: To prepare cake, cream butter and sugar until very light
and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix
in lemon rind and 2 T rum. Sift baking powder and flour together.
Gently mix into the butter mixture. Beat egg whites until stiff but
not dry. Gently fold the egg whites into the batter. Pour into a
well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven
for about 60 minutes or until the cake tests done. Cool cake in pan
for 10 minutes adn then turn out on wire rack to cool completely.
Slice cake crosswise into 3 layers. Pour about 2 T of rum over each
layer. Butter-Cream Filling: For butter-cream filling, boil sugar and
water to 238 degrees F. (soft ball stage). Beat egg yolks until very
light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
add the sugar syrup in a thin stream. Beat 5 minutes more, until very
thick and doupled in bulk. Slowly beat in the rum. Beat the butter
in a small bowl until soft and light. Beat butter into the egg
mixture a little at a time. Continue beating until thick. Chill
until mixture can be spread. If mixture is too soft, beat in
additional butter. PRALINE TOPPING: While butter-cream is cooking,
spread 2 T butter thickly in a 9 X 13-inch baking pan for praline
topping. Then in a 1-quart saucepan, boil sugar an water to 238
degrees F. (soft ball stage). Stir in almonds; cook until mixture
reaches 310 degrees F. or until syrup carmelizes. Pour syrup into
prepared baking pan. When cool, break up praline and grind it in a
blender for a few seconds. APRICOT GLAZE: Finally heat jam and press
through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To
assemble cake, place bottom layer of cake on cake plate and spread
with half of the butter cream. Repeat with second layer. Place third
layer on top. Spread top and sides of cake with apricot glaze. Press
praline powder onto glaze. Any remianing butter cream can be used to
decorate the top of the cake.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Onion Dip
Categories: Dips Appetizers
Servings: 4
1/2 c Mayonnaise 2 c Sour cream
1 pk Knorr french onion soup mix
Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2
1/2 cups
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Onion Soup
Categories: Soups
Servings: 6
1/4 c Butter 6 x Medium cooking onion sliced
1 t Sugar 1 T All purpose flour
1 c Dry white wine 4 c Beef broth
1/4 t Pepper 6 x 1/2 in day old french bread
2 c Grated swiss cheese 1/2 c Grated parasean cheese
1 x Paprika
In large Dutch oven over medium heat, melt butter. Add onions and
sugar. Cover and cook, stirring occaisionally, 30 minutes or until
onions are tender but not colored. Uncover pan, increase heat
slightly and continue to cook, stirring regularly until onions are
rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in
flour until well blended. Gradually add wine; cook, stirring
constantly, until mixture boils and thickens. Stir in beef broth and
pepper; bring to boil. Reduce heat to low. Cover and simmer 15
minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with
bread slice; sprinkle with swiss cheese and parmaean cheeses and
paprika. Place bowls on jelly roll pan. Broil until cheese melts and
bubbles.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Toast Cheddar Sandwiches
Categories: Cheese Eggs Main dish
Servings: 4
2 ea Eggs; lg 1/3 c Milk or light cream
1/2 t Salt 8 ea White bread; slices
1 x Mustard; prepared 4 ea Cheddar cheese; thick,slices
3 t Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly
in a pie tin or shallow bowl and add the milk or cream and salt, set
aside. Spread the bread slices out on a flat working surface. Spread
one side of four slices of bread lightly with the prepared mustard.
Top each with a slice of cheddar cheese. Butter the remaining four
slices of bread and top each cheese slice with bread, butter side
down. Heat the butter in the skillet or on the griddle. Carefully
dip each sandwich into the egg mixture, coating both sides. Allow the
excess egg mixture to drain back into the bowl. Dip only as many
sandwiches as will lie flat in the skillet or griddle. Cook over low
heat until browned. Turn and brown the other sides. Repeat for the
remaining sandwiches and if necessary, add more butter to the skillet
or griddle to prevent sticking. Or you can place the sandwiches,
after dipping, on a well greased baking sheet and brown in the oven at
450 degrees F. for 8 to 10 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fresh Fruit Frappe
Categories: Beverages
Servings: 6
1 c Watermelon; cut up 1 c Cantaloupe or honeydew; *
1 c Pineapple; cut up 1 c Mango; cut up
1 c Strawberries; halved 1/4 c Sugar
1 c Orange juice 1 x Crushed ice
* Melon should be cut up.
~---------------------------------------------------------------------
~--- Mix all ingredients except ice. Fill blender container 1/2 full
of mixture. Add crushed ice to fill to the top. Cover and blend on
high speed until of a uniform consistency. Repeat with remaining
mixture. Serve immediately; garnish with fruit, if desired.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: FRESH TOMATO SAUCE
Categories: Sauces
Servings: 1
10 c Tomatoes 1 T Sugar
1 t White pepper 1 t Salt
2 c Fresh basil
Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower
heat and cook for 20 minutes. Pour into sterilized containers and
freeze. Makes: 6 pint jars.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fresh Tomato Soup
Categories: German Soups
Servings: 4
6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes
1 ea Onion; chopped 1 ea Celery; stalk, chopped
2 c Chicken broth 1 T Tomato paste
1/2 t Basil; dried 1/4 t Pepper; freshly ground
1/2 t Salt 1/2 c Yogurt
Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to
remove tomato skins and seeds. Adjust seasonings. Garnish with
spoonfuls of yogurt.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fried Beef with Watercress Salad(Bo Luc Lac)
Categories: Foreign Meats Main dish
Servings: 4
1 lb Beef fillet(500g) 5 ea Cloves garlic crushed
1/2 t Black pepper 1 1/2 t Granulated sugar
3 T Oil 1 ea Large onion
2 T Vinegar 2 T Salad oil
1 ea Watercress (as required)
Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2
tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut
onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse
watercress, drain well and arrange on a platter. Heat 2 tbsp oil over
high heat. Add a pinch of sugar and the remaining garlic. Fry until
fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fried Spinach (Rau Muong Xao)
Categories: Foreign
Servings: 4
6 oz Rump steak 1 ea Medium onion
1 t Black pepper 1 1/2 T Fish sauce (nuoc mam)
1 T Cornstarch 1 ea Fresh spinach
1 ea Large tomato 1 ea Clove of garlic
3 T Oil
Trim any fat from steak. Sliced thinly. Chop onion finely and
combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and
cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice
tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of
oil in a frying pan. Add remaining garlic and stir fry until
fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish
sauce and tomato. Stir fry 2 minutes, then remove to a heated serving
platter. Heat remaining oil in frying pan. Add meat and stir fry for
5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat
from pan and sprinkle over spinach. Sprinkle with pepper and serve.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fruit Cheddar Bars
Categories: Cheese Desserts Fruits
Servings: 12
2 3/4 c Unbleached flour 1 t Baking powder
1/2 t Salt 3/4 c Butter
2 1/2 c Cheddar; sharp, shredded 2 ea Eggs; lg, beaten
1/2 c Peach preserves 1/2 c Strawberry preserves
Heat the oven to 375 degrees F. Sift the dry ingredients together and
cut in the butter until the pieces are the size of peas. Add the
cheese and toss lightly. Add the eggs and blend well. Chill one
quarter of the dough. Press the remaining dough into the bottom and
sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan.
Spread half the dough with the peach preserves and the other half with
the strawberry preserves. Roll the chilled dough, on a lightly
floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch
strips and place the strips diagonally across the top of the preserves
making a lattice of the strips. Press the ends of the dough against
the side dough to seal. Bake in the preheated oven for 35 minutes or
until lightly browned. Cool before cutting into 2 X 3-inch bars.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fruit Salad With Nuts
Categories: German Salads Vegetables
Servings: 4
1 ea Honeydew melon; small 2 ea Oranges
1 c Blue grapes 1 x Lettuce leaves
12 ea Walnut halves 1 x ----------dressing----------
8 oz Yogurt; (1 container) 1 T Lemon juice
1 T Orange juice 1 T Tomato catsup
2 T Evaporated milk 1 x Salt; dash
1 x White pepper; dash
Scoop out melon with melon baller. Cut peel from oranges, remove
white membrane, and slice crosswise. Cut grapes in half and remove
seeds. Line a glass bowl with lettuce leaves; arrange melon balls,
orange slices, grapes, and walnuts in layers on top of lettuce. Mix
and blend well all ingredients for the dressing. Adjust seasonings.
Pour dressing over fruit. Let salad ingredients marinate for 30
minutes. Toss salad just before serving.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fruit Soup
Categories: Fruits Soups
Servings: 2
2/3 c Apricot nectar 1 t Cornstarch
1 T Brandy 1 T Honey
1/8 t Ground allspice 1 c Peeled & sliced fruits *
* Peeled and sliced fruits can be papayas, peaches or pineapples; cut
up apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
~---------------------------------------------------------------------
~-- In a nonmetal bowl stir together apricot nectar and cornstarch.
Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100%
power for 2 to 3 minutes or till the mixture is thickened and bubbly,
stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on
100% power for 45 seconds to 1 minute or till heated through. Chill
thoroughly, if desired. Serve hot or cold.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fruit Tarts
Categories: Cheese Fruits Pies
Servings: 4
1 x -----cheese tart shells----- 1/2 c Vegetable shortening
5 oz American cheese spread;1 jar 1 1/2 c Unbleached flour
1 x ----------filling----------- 2 ea Navel oranges;peel & section
8 1/4 oz Pineapple; crushed, 1 cn 1/4 c Sugar
5 t Cornstarch 1/8 t Salt
1/2 c Orange juice 1 t Lemon juice
3/4 c Cheddar; sharp, shredded
CHEESE TART SHELLS: Combine the shortening and cheese spread in a
medium bowl. Cut flour into the cheese mixture with two knives until
well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches
long. Wrap completely in waxed paper or plastic wrap. Refrigerate
for 1 hour or longer. Preheat oven to 375 degrees F. Remove the
dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using
12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of
dough in the bottom of each. Overlap 5 slices around the outside of
each. Gently press together. Pierce the bottoms and sides with a
fork. Bake 18 to 20 minutes in the preheated oven until lightly
browned. Cool in the pans on a rack and gently remove the shells when
cold to the touch. FILLING: Cut each orange section into 3 pieces and
set aside. Drain the pineapple, reserving the syrup. Combine the
pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in
the rest of the ingredients except the cheddar cheese, and cook,
stirring gently, over medium heat until the mixture thickens and
bubbles. Stir in the orange pieces and pineapple. Refrigerate for at
least 1 hour. Spoon the chilled filling into the baked tart shells
and sprinkle each tart with about 1 Tbls of the cheddar cheese.
Refrigerate until serving time.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Fudge brownies
Categories: Desserts
Servings: 36
1 c Butter 4 oz Unsweetened chocolate
4 ea Eggs 1 x Pinch salt
2 c Sugar 1 c Sifted flour
1 t Baking powder 1 t Vanilla
1 c Chopped pecans
1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
chocolate in small saucepan over low heat. Stir to blen and set aside
to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and
paking powder. Beat well. Blend in cooled chocolate, vanilla and
pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45
minutes or until knife inserted in center comes out clean. Cool before
cutting. from: _Cookiemania_
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gala Apricot Cheesecake
Categories: Cakes Desserts
Servings: 10
2 1/4 c Quick oats, uncooked 1/3 c Brown sugar, packed
3 T Unbleached all-purpose flour 1/3 c Margarine, melted
1 ea Env. unflavored gelatin 1/3 c Cold water
16 oz Cream cheese, softened 1/2 c Granulated sugar
2 T Brandy 1/2 c Dried apricots, fine chop
1 c Whipping cream, whipped 10 oz (1 jr) apricot preserves
1 T Brandy
Combine oats, brown sugar, flour and margarine, press onto bottom of
9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool
Soften gelatin in water; stir over low heat until dissolved. Combine
Cream Cheese and granulated sugar, mixing at medium speed on electric
mixer until well blended. Gradually add gelatin and brandy to cream
cheese mixture mixing until well blended. Chill until slightly
thickened; fold in apricots and whipped cream. Pour into crust; chill
until firm. Heat combined preserves and brandy over low heat; cool.
Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for
Cream Cheese
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: GARDEN PASTA
Categories: Main dish Low-cal
Servings: 6
5 ea Tomatoes, chopped 2 ea Celery, chopped
2 ea Carrots, chopped 1 ea Onion, medium, chopped
8 ea Green onion, chopped 1 pk Equal
1 t Basil 1/4 t Garlic powder
1/2 t Salt 1/2 t Pepper
1/2 t Oregano 1 T Vegetable or salad oil
1 lb Spaghetti
Put the vegetables in a pot and cover tightly. Cook over medium heat,
stirring occasionally, for 10 min. Add seasonings. Cover pot, cook
medium-low heat for 5 minutes. Add oil and simmer for 30 min. or
until carrots are tender. Cook spaghetti, drain. Toss with the
sauce. Cal: 150; Fat: 1/2g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Garlic Coeurs a la Creme
Categories: Garlic Appetizers
Servings: 8
1 lb Low-fat cottage cheese 1 lb Cheese *
1 ea Purree ** 2 c Plain yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron
(scrape off coating of wood ash or buy without.) preferably), or use
Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic.
~---------------------------------------------------------------------
~--- Rub the cottage cheese through a sieve into a mixing bowl. With a
wooden spoon, or electric mixer, beat the goat cheese and the garlic
puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la
creme molds with damp cheesecloth, allowing an overhang. Spoon mixture
into molds, wrap an place on rack over a deep plate. Refrigerate
overnight to drain. Unwrap and unmold onto 8 small plates. Discard
Cheesecloth. Serve with thin brown bread, toast, or bagels and slices
of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme
molds, spoon mixture into a cheesecloth lined colander and refrigerate
overnight to drain. Unmold onto a serving platter and allow each
diner to scoop off a portion.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: GARLIC SAUCE
Categories: Sauces Appetizers
Servings: 1
1 ea Large head of garlic 10 ea Slices white bread
1 c Olive oil 1/2 c White vinegar
1 T Lemon juice 3 T Water
Peel and crush the garlic, the entire head. Remove the crusts from
the white bread, and place the crustless bread in a mixing bowl. Add
the garlic along with the olive oil and vinegar. Let this soften for 1
hour. Beat with an electric mixer until all is smooth. Don't do this
with a food processor as it will be too smooth. Add lemon juice,
slowly add water while the mixer is running so you will have a thick
and fluffy sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Garlic-Stuffed Mushrooms
Categories: Garlic Appetizers
Servings: 4
12 ea Medium mushrooms 3 T Unsalted butter
2 ea Scallions, sliced 1 1/2 T Coarsely ground pecans
1 1/2 T Fresh parmesan cheese * 1 1/2 T Bread crumbs
1/4 c Garlic bechemel 1 x Salt (to taste)
1 x Freshly ground white pepper 1 x Cayenne pepper
4 T Unsalted butter 4 T Unbleached all-purpose fl
* Grate the Fresh Parmesan Cheese for this recipe.
~---------------------------------------------------------------------
~--- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the
stems and reserve. Parboil the mushrooms in just enough water to
cover, for 3 minutes, until barely cooked. Drain well, blot with
paper towels, and set aside until needed. If the tip of the stems seem
woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in
a skillet. Toss the chopped mushrooms stems and scallions. Saute
until tender and most of the mushroom juices have evaporated. Toss in
the pecans, pecans, bred crumbs, parmesan cheese, and remaining
tablespoon of butter. Stir until the butter is melted and absorbed.
Stir in the garlic bechamel. Add salt and freshly ground pepper to
taste. Stuff each mushroom cap with the mixture, mounding it neatly
over the top. Sprinkle each with some cayenne pepper. Put stuffed
mushrooms in a lightly oiled, shallow baking dish. Bake for 10
minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2
1/2 C Scalded Milk (More or less, depending on the thickness of 1
X Salt and Freshly Ground White Pepper To Taste 1 Ea Large
Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads
Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the
flour. Let this roux cook over low heat, stirring constantly for 3 to
4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the
heat and cook gently, stirring frequently, for 10 to 15 minutes. Add
salt and pepper and whisk in the garlic puree. Remove from the heat.
Beat the egg in a bowl. Beat some of the sauce into the egg. Next
beat the egg mixture back into the garlic sauce. Taste and correct
seasonings. Store in the refrigerator, with plastic wrap placed
directly on the surface of the sauce, until needed. Thin with milk
before using if necessary.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Garlic-Wine Rice Pilaf
Categories: Garlic Vegetables
Servings: 4
1 x Rind of 1 lemon 8 ea Cloves garlic, peeled
1/2 c Parsley 6 T Unsalted butter
1 c Regular rice (not instant) 1 1/4 c Chicken stock
3/4 c Dry vermouth 1 x Salt & pepper to taste
Chop together the lemon rind, garlic and parsley. Heat the butter in
heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes.
Stir in the rice. Stir over medium heat for 2 minutes. Combine the
stock and wine in a saucepan. Heat until ti begins to bubble at teh
sides. Stir into rice; add salt and freshly ground pepper. Cover
tightly and simmer over very low heat for 20 minutes or until liquid
is absorbed and rice it tender. Fluff with a fork. Drape a towel
over the pot and cover the towel until it is time to erve. Serve hot
or at room temeperature.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: German Beefsteaks
Categories: Beef German Main dish
Servings: 4
1 ea Hard roll; large, dry 1/2 c Water
4 T Vegetable oil 1 ea Onion; medium, chopped
1 lb Ground beef; lean 1/2 t Salt
1/4 t Pepper 4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to a
bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gewurzplatzchen (Spice Cookies)
Categories: German Cookies Desserts
Servings: 6
1/2 c Butter or margarine 1/4 c Shortening
1 c Brown sugar; firmly packed 1 ea Egg; large
1/4 c Molasses 2 1/2 c Flour; unbleached, unsifted
1/4 t Salt 2 t Baking soda
1 t Cinnamon 1/2 t Ginger
1/2 t Cloves; ground 1/2 t Allspice; ground
Cream butter, shortening, and brown sugar thoroughly. Blend in egg
and molasses. Sift together the remaining ingredients. Stir into
sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart
on greased baking sheets. Flatten each ball with the bottom of a
glass that has been greased and dipped into sugar. Bake in preheated
350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and
store in airtight tins. Makes 4 dozen cookies.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gilled salmon
Categories: Seafood Main dish
Servings: 6
6 x Medium salmon steaks 1/3 c Olive oil
4 x Cloves garlic, crushed 1/2 c Chopped parsley
1/4 t Dried dill weed 1 t Salt
1 c Fine dry bread crumbs 1/4 c Butter or marg., softened
Place salmon on well-greased broiler pan. Combine and blend oil,
garlic, parsley, dill weed and salt in blender. Stir in bread crumbs
and set aside. Brush steaks with butter. Broil about 4 inches from
heat 8 minutes or until fish flakes easily when tested with fork.
Spread about 2 tablespoons garlic mixture on each salmon steak. Return
to broiler and broil 1 or 2 minutes or until lightly browned.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ginger Lime Dip
Categories: Dips Sauces
Servings: 1
1/2 c Mayonnaise 1/2 c Sour cream
2 t Grated lime peel 1 T Lime juice
1 T Honey 1/2 t Ground ginger
Stir all ingredients until well mixed. Cover; chill. Serve with
fruit. Makes 1 cup.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Ginger-Garlic Shrimp, China Royal
Categories: Garlic Fish Main dish
Servings: 4
16 ea Jumbo shrimp, with shell 1/4 c Vegetable oil
1 ea Piece ginger * 3 ea Cloves garlic peeled/crushed
2 ea Green onions/scallions ** 1 x Salt & pepper to taste
* Ginger should be 1 inch long, peeled and minced. ** Green
Onions/Scallions should be trimmed and thinly sliced (Green
~---------------------------------------------------------------------
~--- Slit the shrimp up the back with a sharp knife and remove the
vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy
skillet. When the oil is rippling, throw in the shrimp and stir-fry
over high heat for 2 minutes. Drain very well. Return 1/2 T oil to
the wok. Heat. Throw in the shrimp along with the ginger, garlic,
and onions. Stir-fry for 20 seconds. Season with salt and freshly
ground pepper. Stir-fry for an additional 20 seconds. Serve at once.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: GINGERED CARROTS
Categories: Vegetables
Servings: 6
6 ea Medium carrots, 1" pieces 1 T Sugar
1 t Cornstarch 1/8 t Ground nutmeg
1/4 t Ground ginger 1/4 c Orange juice
1 t Low fat margarine
Steam carrots just until tender; drain. While carrots are cooking,
combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add
ornage juice. Cook over medium heat, stirring constantly, until sauce
thickens. Cook 1 min, then remove from heat and stir in margarine.
Place carrots in a serving dish, pour sauce over them, tossing to coat
evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Glazed Pork Loin Roast
Categories: Meats Main dish
Servings: 8
1 ea Fresh pork loin roast * 1 ea Clove garlic, cut into 1/4's
1 t Salt 1 T Orange marmalade
1 t Prepared mustard 1/2 t Dried thyme leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.
~---------------------------------------------------------------------
~---- Make 4 slits in fat on pork roast with tip of sharp knife,
insert a piece garlic in each slit. Sprinkle roast with salt. Mix
marmalade, mustard and thyme, spread on roast. Place roast in 16 x
10-inch cooking bag. Close bag loosely with string (leave hole the
size of finger in closure). Place roast on microwve roast- ing rack
in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low
(30%) 30 minutes; turn roast over and turn dish one-half turn.
Microwave until roast is done (170 degrees F on meat thermometer
inserted in several different places in roast), 20 to 25 minutes. Let
stand 10 minutes in bag in microwave. Serve with Meat Juices.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Glogg
Categories: Beverages
Servings: 2
1 t Finely shredded orange peel 1 ea Inch stick cinnamon, broken
1 ea Whole clove 1 ea Cardamom pod, opened
1 3/4 c Sweet red wine 1/4 c Whiskey
2 t Raisins 1 t Honey
4 ea Whole, blanched almonds
For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine,
whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50%
power about 6 minutes or till heated through, but not boiling. If
desired, cover and let stand at room temperature for 2 to 3 hours to
develop more flavor. If wine wine mixture is allowed to stand,
micro-cook, uncovered on 50% power about 6 minutes more or till heated
through, but not boiling. Remove spice bag. Serve in mugs. Add some
almonds to each mug.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gloria Moss Old Fashioned Pumpkin Pie
Categories: Desserts Pies
Servings: 6
1 x Pastry for 9 in pie crust 1 x Beaten egg
1 c Dark brown sugar 1 x Pinch of salt
1 T All purpose flour 2 t Cinnamon
1 t Ground ginger 1/2 t Ground cloves
1/2 t Ground allspice 1/2 t Grated nutmeg
3 ea Eggs, beaten 1 c 14 oz mashed cooked pumpkin
1 1/2 c Milk 3 t Brandy or rum
1 x Whipped cream, garnish
Line a deep 9 inch pie plate with pastry. Flute edges and brush
bottom of pastry with beaten egg. Refridgerate. To prepare filling,
combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and
nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add
to filling mixture. Chill well. Add brandy or rum to filling; pour
into pie shell. Bake at 450 degrees F for 10 minutes, lower heat
setting to 400 degrees F and bake for 1/2 hour
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Golden Cheddar Corn Bread
Categories: Breads
Servings: 6
1 c Corn meal; white if poss. 1 c Unbleached flour
1 t Baking powder 1 1/2 t Salt
10 oz Cheddar; sharp, shredded 1 c Milk
1/4 c Butter, melted 1 ea Egg; lg, beaten
Combine the dry ingredients and then stir in the cheddar cheese.
Combine the milk, butter and egg then add them to the dry ingredients,
mixing until just moistened. Pour into a greased 8-inch square baking
pan and bake at 425 degrees F for 35 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Golden Spoon Bread
Categories: Breads Cheese Quickbreads
Servings: 6
10 oz Cheddar; sharp, grated 2 c Milk
4 ea Egg yolks; lg 1 c Corn meal; yellow
1/4 c Butter 1 t Sugar
1/2 t Salt 4 ea Egg whites; lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in
a small bowl and set aside. Scald the milk in the top of a double
boiler. Meanwhile beat the egg yolks until thick and lemon-colored
then set them aside. When the milk is scalded, add the corn meal very
gradually, stirring constantly. Stir until the mixture thickens and
becomes smooth. Remove the top of the double boiler from the simmering
water and gradually add the beaten egg yolks, stirring constantly. Mix
in the grated cheese, butter, sugar and salt. Beat the egg whites, in
a small bowl, until round peaks are formed. Gently spread the beaten
egg whites over the corn meal mixture then carefully fold together
until just blended. Turn the mixture into the greased casserole dish.
Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or
cake tester comes out clean when inserted in the center of the dish.
Serve piping hot with butter and maple syrup or honey.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Golden Treasure Pie
Categories: Cheese Desserts Fruits
Servings: 8
17 oz Pineapple; crushed, 2 cn 1/2 c Sugar
2 t Cornstarch 2 t Water
2/3 c Sugar 1 t Butter or margarine
1/4 c Unbleached flour 1 c Cottage cheese; creamed, *
1 t Vanilla 1/2 t Salt
2 ea Eggs; lg, slightly beaten 1 1/4 c Milk
1 ea Unbaked 10-inch pie shell
* Use the small curd type of creamed cottage cheese for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and
water in a small saucepan. Cook over medium heat, stirring
constantly, until the mixture comes to a boil. Cook for 1 minute
more. Remove from the heat and cool to room temperature. Combine the
2/3 cup of sugar and butter in a bowl, beating, using an electric
mixer set on medium speed, until well blended. Add the flour, cottage
cheese, vanilla, and salt, beating until smooth. Add the eggs, one at
a time, beating well after each addition. Blend in the milk. Pour the
pineapple mixture into the unbaked pie shell and then gradually pour
the cottage cheese mixture over the pineapple layer, being careful not
to disturb the first layer. Bake at 450 degrees F. for 15 minutes,
then reduce the temperature to 325 Degrees F. and bake for 45 minutes
more, or until a knife inserted halfway between the center and edge
comes out clean. Cool on a wire rack and serve at room temperature.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: GRAND MARNIER MARMALADE
Categories: Fruits
Servings: 1
2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop
7 c Water 1 t Grated fresh lemon rind
3/4 c Grand marnier 1 ea Sugar equal to cooked fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand
in a cool place for 12 hours. Pour into medium saucepan and bring to a
full, rolling boil over high heat. Cook for about 15 minutes, stirring
frequently. Remove from heat and stir in lemon and Grand Marnier.
Measure this mixture and add equal amount of sugar. Again bring to a
boil and cook, stirring frequently, for about 30 minutes. When mixture
begins to gel, remove from heat and immediately pour into hot
sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet
Preserves, Judith Choate
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gratin Of Potatoes And Cheese
Categories: Garlic Vegetables
Servings: 8
2 ea Lg. cloves garlic * 4 ea Lg. idaho potatoes **
1 x Salt & pepper to taste 2 c Grated gruyere cheese
2 pt Whipping cream
* Garlic cloves should be peeled and split. ** Potatoes should be
peeled and sliced paper-thin. (Slice at the last minute so that they
do not darken; do not soak in cold water).
~---------------------------------------------------------------------
~--- Preheat the oven to 325 degrees F. Rub the bottom and sides of a
gratin dish with the cut sides of the garlic. Leave the garlic in the
dish. Cover with a layer of potatoes. Sprinkle with some salt and
freshly ground pepper and cheese. Pour some cream over the whole
thing. Repeat until all the potatoes, cream, and cheese are used.
Place the pan, uncovered in the oven. (Put a baking sheet underneath
to catch spills.) Bake for 1 hour or more, until the top is browned
and the cream has cooked down to a thick sauce. During the first 1/2
hour of cooking, use a broad spatula to push the top layers of
potatoes into the cream every once in a while. Serve hot, at room
temerature or cold.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green Beans Amadine
Categories: Nuts Vegetables
Servings: 2
1 c Frozen cut green beans 2 t Water
2 t Butter or margarine 2 T Slivered almonds, toasted
1/2 t Lemon juice
Place green beans in a small nonmetal bowl. Sprinkle with water.
Micro-cook, covered, on 100% power for 5 to 6 minutes or just till
tender. Let stand, covered, while preparing butter mixture. For
butter mixture, in a custard cup micro-cook butter or margarine,
uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir
in toasted almonds and lemon juice. Drain green beans; spoon butter
mixture over green beans.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green Beans And Bamboo Shoots
Categories: Vegetables
Servings: 4
10 oz (1 pk) frozen green beans * 1 c Bamboo shoots **
1 T Margarine or butter 1/4 t Salt
1/4 t Sugar 1/4 t Ground ginger
* Green beans should be french cut. ** Bamboo shoots shoud be
cut into 1/2-inch pieces.
~---------------------------------------------------------------------
~---- Cover and microwave frozen green beans in 1-qt casserole on high
(100%) until tender, 6 to 7 minutes, drain. Stir in remaining
ingredients. Microwave uncovered until hot, about 1 minute.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green Beans With Dill
Categories: German Vegetables
Servings: 4
9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling
1 ea Beef bouillon cube 1 t Dillweed or dillseed
2 T Butter
Place frozen green beans in saucepan with boiling water, bouillon
cube, and dill. Cover; bring to a boil. Separate beans with a fork,
reduce heat and simmer for 10 minutes or until tender. Drain. Stir
in butter and serve.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green Onion Dip
Categories: Dips
Servings: 1
1 c Mayonnaise 1 c Sour cream
1/2 c Sliced green onion 1/2 c Parsley sprigs
1 t Dijon mustard 1 ea Clove, crushed
In blender or food processor blend all ingredients until almost
smooth. Cover; chill. Makes 2 cups.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Green-Bean Salad
Categories: German Salads Vegetables
Servings: 4
1 lb Green beans; fresh * 1 x ;boiling salted water
1/4 c Stock; ** 3 T Vinegar
3 T Vegetable oil 2 ea Onions; med., thinly sliced
1/2 t Dried dillseed 1 t Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock
is the water that the green beans were cooked in. (Not regular
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Cook beans in boiling salted water until just tender. Reserve
1/4 cup of the cooking liquid and drain off the rest. Prepare sauce
by combining vinegar, oil, reserved vegetable stock, onions, dill, and
sugar; stir until blended. Pour mixture over beans; marinate several
hours before serving.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Bratwurst
Categories: German Main dish
Servings: 6
6 ea Bratwursts 12 oz (1 can) beer
1 ea Onion; med., chopped 6 ea Peppercorns
4 ea Cloves 6 ea Hard rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5
inches from charcoal about 10 minutes, until browned. Sprinkle with
water to form a crisp skin. Serve in hard rolls with Dusseldorf-style
mustard.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Lamb Chops
Categories: Main dish Meats Bar-b-q
Servings: 4
1 c Red current jelly 1 c Poupon mustard
1 ea Rack of lamb 1 c White wine
1/2 c Butter 1/2 c Shallots (minced)
2 T Rosemary (crushed)
Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes
to melt jelly. Remove lamb chops from rach and French cut, being
careful not to remove the fat from the eye (the fat will protect the
meat from burning on the grill). Allow sauce to cool completely.
Submerge lamb chops in sauce and allow to marinade overnight (place in
refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to
medium-rare), basting with sauce as it cooks. Turn once half-way
through cooking time. Prepare garnish sauce by browning shallots in
butter and stirring in the white wine and rosemary. Serve lamb with
garnish sauce and grilled potatoes and vegtables. NOTE: The marinade
sauce also goes well with other foods including mushrooms.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Lime Chicken
Categories: Low-cal Barbecue Poultry
Servings: 6
1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper
1/2 t Grated lime rind 2 T Lime juice
1 c Dry white wine (or chablis) 6 x Chicken breast halves *
* 6 (4 oz each) skinned, boned chicken breast halves Combine all
ingredients except chicken in a shallow baking dish. Add chicken,
turning to coat. Cover and marinate in refrigerator for 1 day. Remove
chicken from marinade, reserving marinade. Coat grill rack with Pam,
place rack on grill over med-hot coals. Place chicken on rack, and
cook 5 minutes on each side or until done, basting with reserved
marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g
carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg
calcium.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Salmon & Cheddar Sandwiches
Categories: Cheese Fish Main dish
Servings: 4
1 lb Salmon; 1 cn 1 t Onion; grated
10 oz Cheddar; md, * 1 t Lemon juice
1/4 c Mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Seafood Kabobs
Categories: Appetizers Bar-b-q Seafood
Servings: 4
1 lb Large shrimp (deveined) 1 lb Freah sea scallops
1 lb Large mushrooms 17 oz Bottled bar-b-q sauce
1/4 c Honey 4 T Stone ground dijion mustard
8 ea Wooden skewers 2 lb Fresh fruit (as garnish)
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
Place alternating groups of shrinp, sea scallops and mushrooms on the
skewers. Place completed kabobs in a baking pan. Spoon the marinade
over the kabobs and allow to set for 12 hours (or over- night) in the
refrigerator. Grill over direct heat for 7 to 8 minutes or until the
shrimp have turned pink, turing frequently to prevent buring. Baste
with marinade and use a covered grill to insure snokey flavor. Garnish
with fresh fruit.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled Shark To Die For
Categories: Seafood Main dish
Servings: 6
1/2 c Soy sauce 1/2 c Orange juice
1/4 c Catsup 1/4 c Chopped fresh parsley
2 T Lemon juice 1/3 T Ground pepper
2 x Cloves garlic, minced 6 x Shark steaks, or
6 x Swordfish or salmon steaks
Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
pepper, and minced garlic. Add fish; cover and marinate in
refrigerator for 2 hours. Remove fish from marinade, reserving
marinade. Grill fish over hot coals 6 minutes on each side or until
fish flakes easily when tested with a fork, basting frequently with
marinade.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grilled swordfish with barbecue sauce
Categories: Seafood Main dish
Servings: 6
2 lb Swordfish fillets 1 c Catsup
1/3 c Lemon juice 1/4 c Oil
2 t Worcestershire sauce 1 x Clove garlic, minced
1/2 c Chopped onion 1/4 c Water
1 t Sugar 1/4 t Hot pepper sauce
1 x Small bay leaf
Place fish in single layer in shallow baking dish. Combine 1/2 cup
catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over
fish. Cover and refrigerate about 1 hour, turning fish once. Remove
fish, reserving sauce. Use half of reserved sauce for brushing fish
while grilling. Combine remaining half of sauce with remaining
catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer
about 20 minutes to blend flavors and thicken. Meanwhile, place fish
on well-greased, hinged wire grills. (If barbecuing fish on standard
grill, brush fish with oil before cooking.) Cook about 5 inches from
moderately hot coals 8 minutes. Baste with reserved sauce. Turn and
cook 7 to 8 minutes longer, or until fish flakes easily when tested
with fork. Brush fish with more sauce as needed during cooking. To
serve, spoon hot barbecue sauce over fish.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Grouper & horseradish sauce
Categories: Seafood Main dish Microwave
Servings: 4
1 ea Small green pepper, sliced 1 lb Grouper
1/4 t Pepper 4 ea Onion slices, thin
1/3 c Catalina dressing 2 T Prepared horseradish
1/4 t Hot sauce 1 T Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap &
vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate.
Quarter fish, arrange in pie plate, sprinkle with pepper; top with
bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until
fish flakes easily. Drain & cover. Combine salad dressing and next
three ingredients in 1-cup glass measure; stir. Microwave @ high for
1 minute. Serve sauce with fish and garnish with lemon wedges.
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Guacamole
Categories: Dips
Servings: 5
1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon
1/3 c Mayonnaise 1/2 t Crushed chili peppers
1/2 t Salt 2 ea Ripe avocados, halved pitted
Put the metal blade chopping in your food procesor, then place the
onion, lemon juice, mayonnaise, chili peppers and salt in the work
bowl. Run the processor nonstop for 10 seconds. The onion should be
minced, and the other ingredients blended together. Use a tablespoon
to scoop out large chunks of avocado into the work bowl. Clean out
each avocado shell as thoroughly as possible. Distribute the chunks
of avocado around the chopping blade of the food processor. Pulse
process two or three times, until the mixture is churned, but lumpy
(like cottage cheese).
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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: Gugelhupf
Categories: German Cakes Desserts
Servings: 8
1 pk Yeast; dry active 1 c Milk; scalded then cooled
1 c Sugar 1 c Butter or margarine
5 ea Eggs; large 1 t Vanilla extract
1 x Lemon; rind of, grated 3/4 c Raisins
1/3 c Almonds; ground (2 oz pk) 1/2 t Salt
4 c Flour; unbleached, unsifted
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and
butter until light and fluffy. Beat in eggs, one at a time. Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add
milk and flour mixtures, alternately, ending with the flour mixture.
Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into
pan. Cover and let rise until doubled in bulk, about 2 hours. Bake
in preheated 375 degree F. Oven for 40 minutes or until browned and
done. Serve warm with butter. * The gugelhopf mold is know also as a
turban-head pan. If this is not availiable, you can use the others
with the same results.
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