Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Savory Hamburger Soup Categories: Hamburger Meats Soups Main dish Servings: 1 1 ea Small Carrot, Thin Slice 1 T Chopped Onion 1 T Water 1/4 lb Lean Ground Beef 1/2 c Tomato Sauce 1/4 c Water 1 T Dry Red Wine 1/4 t Sugar 1/8 t Salt 1 x Dash Garlic Powder 1 x Dash Pepper 1 T Shredded Cheddar Cheese In a 20-ounce casserole micro-cook thinly sliced carrot, chopped onion and 1 T water, covered, on 100% power for 1 1/2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 2 minutes, stirring once to break up the meat. Drain off fat. Stir in Tomato sauce, 1/4 cup water, dry red wine, sugar, salt, garlic powder, and pepper. Micro-cook, uncovered on 100% power for 2 to 3 minutes more or till mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steak Au Poivre Categories: Steak Meats Main dish Servings: 1 1/2 t Whole Black Peppercorns 1 ea Beef Cubed Steak 1 T Cooking Oil 1 T Brandy 1/8 t Instant Beef Bouillon Coarsely crack peppercorns. Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers. Let steak stand at room temperature for 30 minutes. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add the cooking oil to the browning dish. Swirl to coat dish. Place the steak in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steak and micro-cook, covered, on 100% power about 30 seconds more or until done. Remove steak to a warm plate. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 20 to 30 seconds or till boiling. Pour over steak and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Burgers Categories: Hamburger Meats Main dish Servings: 1 2 T Dairy Sour Cream 1 T Sliced Green Onion 2 t Fine Dry Bread Crumbs 1/8 t Salt 1 x Dash Pepper 1/4 lb Lean Ground Beef 1 ea Hamburger Bun * 1 x Lettuce Leaves 1 ea Thin Slice Tomato 1 x Dairy Sour Cream (Opt.) * Hamburger bun should be split, toasted and buttered. -------------------------------------------------------------------------- Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Burgundy Stew Categories: Stew Main dish Meats Servings: 1 1 ea Slice Bacon 2 t Unbleached Flour 1/4 t Instant Beef Bouillon 1/8 t Dried Basil, Crushed 1/4 lb Stew Meat 1/2-inch Cubes 3 3/4 oz Canned Tomatoes, Cut Up 2 T Dry Red Wine 1/4 c Frozen Pearl Onions 4 ea Small Whole Fresh Mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Steak Roll Categories: Steak Meats Main dish Servings: 1 1/4 lb Boneless Top Round * 2 t Water 1 1/2 t Butter or Margarine 1/4 c Cornbread Stuffing Mix 1 T Shredded Carrot 1 ea Green Onion, Sliced 1/2 t Water 1/2 t Kitchen Bouquet 1 t Butter or Margarine 1 t Unbleached Flour 1/4 c Water 1 t Dry Sherry 1/2 t Kitchen Bouquet 1/4 t Instant Beef Bouillon * Steak shoud be but 1/2-inch thick. -------------------------------------------------------------------------- Use a meat mallet to pound steak to 1/4-inch thickness. In a 2-cup measure micro-cook 2 t water and 1 1/2 t butter or margarine, uncovered, on 100% power about 30 seconds or till butter is melted. Stir in stuffing mix, carrot, and green onion. Spread mixture to within 1/2 inch of the edges of the meat. Roll up jelly-roll style starting at the narrow end. Tie steak roll with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook uncovered, on 50% power for 3 minutes. Meanwhile stir together 1/2 t water and 1/2 t Kitchen Bouquet. Brush over the meat roll. Turn the meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 2 to 3 minuted more or til the meat is done, rotating dish a half-turn once. For the sauce, in a 2-cup measure micro-cook the 1 t butter or margarine, uncovered, on 100% power for 20 to 30 seconds or until melted. Stir in the flour. Add the 1/4 c water, sherry, 1/2 t kitchen bouquet and beef bouillon granules; mix well. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or til thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lasagna Rolls Categories: Pasta Meats Main dish Servings: 1 1/4 lb Bulk Italian Sausage 2 T Chopped Onion 1 ea Large Egg Yolk, Beaten 1/4 c Cream-style Cottage Cheese 1 T Grated Parmesan Cheese 2 ea Lasagna Noodles, Cooked 1/2 c Pizza Sauce 1 1/2 t Water or Dry Red Wine 2 T Shredded Mozzarella Cheese Crumble the Italian sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage cheese, and grated parmesan cheese. Spread each lasagna noodle with half of the meat mixture. Roll up jelly-roll style, starting at short edge. Place, seam side down, in small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop the lasagna rolls in the baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the lasagna roll are heated through. Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook, uncovered, on 100% power abnout 30 seconds more or till the cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Taco Salad Categories: Mexican Salads Meats Main dish Servings: 1 1/4 lb Bulk Pork Sausage 1 T Chopped Onion 1/4 c Tomato Sauce 1 T Canned Chopped Green Chilies 3/4 t Unbleached Flour 1/2 t Chili Powder (Or To Taste) 1 x Dash Garlic Powder 1 1/2 c Torn Lettuce 1 ea Small Shredded Carrot 1/4 c Cherry Tomatoes, Halved 2 T Shredded MontereyJack Cheese 2 T Coarsely Crushed Taco Chips Crumble pork sausage into a 15-ounce casserole. Stir in onion. Micro-cook, uncovered, on 100% power about 3 minutes or till the meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% power for 1 to 2 minutes or til slightly thickened and bubbly. Meanwhile in an individual salad bowl toss together lettuce, carrot, and tomatoes. Top with sausage mixture, cheese, and taco chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Scrambled Eggs And Ham Categories: Ham Eggs Main dish Servings: 1 1 oz Boiled Ham, Cut In Strips 1 T Sliced Green Onion 1 T Butter Or Margarine 1/8 t Dried Basil, Crushed 2 ea Large Beaten Eggs 2 T Whole Milk 2 T Shredded Cheddar Cheese In a 15-ounce casserole combine ham, green onion, butter or margarine, and basil. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till mixture is heated through. Meanwhile stir together beaten eggs and milk. Pour over ham mixture in casserole. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power abotu 30 seconds more or till the cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet 'N' Sour Sauced Pork Categories: Pork Meats Main dish Servings: 1 1/4 lb Lean Boneless Pork 2 t Cooking Oil 1 t Sesame Oil 1 ea Sm. Carrot * 1/2 ea Sm. Green Bell Pepper ** 1 ea Green Onion, Sliced 2 T Brown Sugar 1 t Cornstarch 1 T Water 1 T Red Wine Vinegar 1/2 t Soy Sauce 1 x Dash Ginger 1/2 c Pineapple Chunks, Drained 1 x Hot Cooked Rice * Carrot should be sliced thinly and use a bias cut. ** Pepper should be cut into strips. -------------------------------------------------------------------------- Partially frezze pork. Thinly slice into bite-size strips. Preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes. Add cooking oil and sesame oil to browning dish. Swirl to coat the dish. Add the sliced pork. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds. Stir in sliced carrot, green pepper strips and sliced green onion. Micro-cook, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir together the brown sugar, and cornstarch. Stir in the water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage and Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 1 2 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1/2 c Chopped Apple (1 small) 3 T Cornbread Stuffing Mix 1 T Apple Juice Or Cider 1/4 lb Bulk Pork Sausage 1/4 c Water 3 T Apple Juice Or Cider 1/2 t Cornstarch 1/4 t Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider. Add sausage; mix well. Divide meat mixture into two equal protions. Place one portion of meat mixture on each cabbage leaf. Fold in sides. Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes. Transfer rolls to a plate. Cover and keep warm. For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage Sandwiches Categories: Sausage Meats Main dish Servings: 1 1/4 lb Bulk Italian Sausage 1 T Chopped Onion 2 T Catsup 1/8 t Dried Oregano, Crushed 1 ea French Roll, Split 1 ea Slice Mozzarella Cheese Crumble the Italian sausage into a 30-ounce casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till sausage is done, stirring once. Drain off fat. Stir in the catsup and oregano. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till the sausage mixture is heated through. Place the roll bottom on a paper towel-lined nonmetal plate. Spoon the sausage mixture atop the roll bottom. Top with the slice of cheese and top of the roll. Micro-cook, uncovered, on 100% of power for 30 to 45 seconds more or till cheese is melted. Serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Individual Carrot-Pork Loaves Categories: Pork Meats Vegetables Main dish Servings: 1 2 T Shredded Carrot 1 T Chopped Onion 1 ea Large Beaten Egg Yolk 2 T Fine Dry Bread Crumbs 1 x Pinch Dried Oregano, Crushed 1/4 lb Ground Pork 2 T Shredded Cheddar Cheese Micro-cook carrot, onion and 1 T water, covered, on 100% power about 1 minute or until tender; drain. Stir in egg yolk, bread crumbs, oregano, 1/8 t salt, and dash of freshly ground pepper. Add pork; mix well. Shape into an individual loaf. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power about 3 minutes or till no longer pink, rotating the dish a quarter-turn and draining off fat every minute. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till cheese is melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange-Glazed Ham Categories: Ham Fruits Main dish Servings: 1 3 oz Fully Cooked Ham * 1 ea Stalk Celery ** 5 1/2 oz Madarin Orange Sections *** 1/2 t Cornstarch 1 x Dash Ground Cinnamon * Ham should be in one piece and cut into 3/4-inch chunks. ** Celery Stalk should be cut into 1/2-inch chunks with a slant cut. *** Mandarin Orange sections should also have pineapple chunks in it. Add Pineapple chunks to taste if not in can. -------------------------------------------------------------------------- In a 20-ounce casserole micro-cook ham, celery and 1 T water, covered, on 100% power for 2 to 3 minutes or till heated through. Drain orange sections with pineapple, reserving 3 T liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir in reserved liquid. Micro-cook, uncoverd, on 100% power for 45 seconds to 1 minute or till thickened and bubbly, stirring twice. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Serve with hot cooked rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lamb And Pine Nut Stir-Fry Categories: Lamb Meats Main dish Servings: 1 2 oz Boneless Lamb 3 T Water 1 1/2 t Oyster Sauce * 3/4 t Cornstarch 1/2 t Grated Gingerroot 1/4 t Instant Chicken Bouillon 3/4 c Bok Choy Cut In 1-inchPieces 1/4 c Sliced Fresh Mushrooms 1 T Water 1 T Cooking Oil 2 T Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental cooking. You'll find it in either your grocery or an Oriental Food Store. -------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chutney Chicken Categories: Chicken Poultry Main dish Servings: 1 1/4 c Water 2 T Dried Apple 7 oz (2 ea) Chicken Drumsticks 2 T Water 4 oz Tomato Sauce/Chopped Onion 2 T Raisins 1/4 t Cornstarch 1/4 t Finely Shredded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange Chicken Categories: Citrus Chicken Poultry Servings: 1 1/2 ea Large Chicken Breast * 1/4 c Cooked Rice 1/8 t Finely Shredded Orange Peel 1 x Dash Cinnamon 1/4 c Orange Juice 3/4 t Cornstarch 1 T Broken Walnuts 1 x Cucumber Rose (Opt.) * Half chicken breast should be skinned and boned. -------------------------------------------------------------------------- Place chicken, boned side up between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken lightly with salt to taste. In a small bowl, stir together the shredded orange peel, cooked rice, and ground cinnamon. Spoon the rice-orange peel mixture atop the chicken breast portion, spreading it to within a 1/4 inch of edges. Fold in sides of chicken breast and roll up, jelly-roll style, starting at one end. Place chicken roll, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 50% of power for 4 to 5 minutes or till chicken is tender, rotating the dish a half-turn after 2 minutes. Transfer chicken roll to a plate. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power about 1 minute or till the orange juice mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnuts. Spoon the orange sauce atop the chicken roll on the plate. Garnish with cucumber rose, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus-Buttered Lobster Tails Categories: Lobster Citrus Main dish Seafood Servings: 1 8 oz (1) Frozen Lobster Tail 1/4 c Water 2 T Butter Or Margarine 1 1/2 t Lemon Juice 1/4 t Finely Shredded Orange Peel 1 x Dash Salt 1 x Dash Ground Ginger 1 x Dash Paprika Place lobster tail in shallow baking dish. Micro-cook, covered, on 30% power about 5 minutes or till thawed, rotating dish a quarter-turn once. The tail is thawed when the shell is flexible enough to bend. Using a heavy knife, cut through the center of the top shell. Continue cutting through meat, but not through undershell. Spread the tail open, butterfly-style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% of power for 5 to 7 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand covered for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger, and paprika. Micro-cook, uncovered, on 100% power for 30 to 45 seconds, or till butter is melted. Mix well. Drizzle lobster tail with butter mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salmon Steaks With Wine Sauce Categories: Salmon Wine Fish Main dish Servings: 1 4 oz (1) Salmon Steak * 1 t Cooking Oil 1 1/2 t Butter Or Margarine 1/4 t Cornstarch 1 x Dash White Pepper 1/4 c Half & Half Light Cream 1 ea Large Beaten Egg Yolk 1 T Dry White Wine 1 x Seedless Green Grapes (Opt.) * Salmon Steak may be either fresh or frozen. -------------------------------------------------------------------------- Thaw salmon steak, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steak in the browning dish. Micro-cook, covered, on 100% powter for 30 seconds. Turn the salmon steak and micro-cook, covered on 50% power for 1 to 1 1/2 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steak stand, covered, while preparing the wine sauce. For wine sauce, in a 2-cup measure micro-cook the butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till the cream mixture is thickened and bubbly, stirring once. Stir HALF of the hot cream mixture into the beaten egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 50% of power for 30 seconds, stirring once. Stir till mixture is smooth. Stir in dry white wine. Transfer the almon steak to a plate. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab-Topped Shrimp Categories: Crab Shrimp Seafood Main dish Servings: 1 6 ea Lge. Shrimp * 1 T Sliced Green onion 1 T Butter or Margarine 1/2 t Lemon Juice 1 x Dash Bottled HotPepper Sauce 2 1/4 oz Canned Crab Meat ** 1 T Fine Dry Bread Crumbs 1 x Lemon Wedges. * Shrimp may be either fresh or frozen ** Crab meat should be drained, flaked, and cartilage removed. -------------------------------------------------------------------------- Thaw large shrimp, if frozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl micro-cook sliced green onion and butter or margarine, uncovered, on 100% poser for 1 to 1 1/2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with flaked crab meat and bread crumbs. Spread shrimp open. Place cut side up, in a 10-inch oval casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 45 seconds, rotating the casserole a half-turn once. Drain off liquid and rearrange shrimp, placing the least cooked portions to the outside of the casserole. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 1 1/2 minutes or til shrimp are done and crab mixture is heated through, rotating the casserole a half turn once. Serve with lemon wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 1 2 T Quick Cooking Rolled Oats 1/4 c Unbleached Flour 1 T Sugar 1/2 t Baking Powder 1 x Dash of Ground Cinnamon 1 ea Large Beaten Egg Yolk 1 T Cooking Oil 1 T Milk 2 T Broken Walnuts, Toasted 1 T Raisins 1 t Unbleached Flour 1/2 t Brown Sugar 1/2 t Butter Or Margarine Stir together oats and 1 T warm water, let stand for 5 minutes. Meanwhile, stir together 1/4 cup flour, sugar, baking powder, cinnamon, and dash of salt. Stir egg yolk, oil, and milk into oat mixture; add to dry ingredients, stirring just til moistened. Fold in 5 TEASPOONS of the walnuts and the raisins. Line two 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 1 t flour, brown sugar, butter and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till done, rearranging once. (When done, surface may still appear moist, but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn Muffins Categories: Muffins Breads Servings: 1 3 T Unbleached Flour 3 T Yellow Cornmeal 1 T Sugar 3/4 t Baking Powder 1/8 t Salt 1 ea Large Beaten Egg Yolk 2 T Milk 2 t Cooking Oil 1 x Yellow Corn Meal In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice Pilaf Categories: Rice Main dish Vegetables Servings: 1 1/4 c Sliced Fresh Mushrooms 1 ea Green Onion, Sliced 1 1/2 t Butter Or Margarine 2/3 c Water 3 T Long Grain Regular Rice 1/8 ea Med Bell Pepper * 1/8 t Salt 1/8 t Dried Sage, Crushed 1 t Snipped Parsley * Bell pepper may be any color and should be cut into 1-inch Julienne Strips. -------------------------------------------------------------------------- In a 1-quart casserole micro-cook mushrooms, onion, and butter or margarine, uncovered, on 100% power for 1 to 2 minutes or till vegetables are tender. Stir in water, rice, bell pepper, salt and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. Micro-cook, covered, on 50% power for 12 to 15 minutes or till rice is tender and liquid is absorbed, stirring once. Sir in parsley. Let stand, covered, for 5 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Herbed Tomato Soup Categories: Herbs Soups Servings: 1 1 T Chopped Onion 1 1/2 t Butter or Margarine 4 oz (1/2 C) Tomato Sauce 1/8 t Dried Basil, Crushed 1 x Pinch Dried Thyme, Crushed 1 x Dash Pepper 1/2 c Water 1/2 t Instant Chicken Bouillon 1 x Parmesan Croutons In a 2-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till the onion is tender, but not brown. Stir in the tomato sauce, dried basil, dried thyme and fresly ground pepper. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the mixture is heated through. Serve with Parmesan Croutons. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Parmesan Croutons Categories: Croutons Cheese Breads Soups Servings: 1 1/2 ea Slice Whole Wheat Bread 1 1/2 t Butter Or Margarine 1 1/2 t Grated Parmesan Cheese Trim crust from bread. Cut the half-slice of bread into halves, making squares. Diagonally cut each square into halves, making triangles. Arrange the bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or til the bread is dry. Remove the bread triangles from the the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 40 seconds or till melted. Drizzle over bread triangles. Sprinkle with Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamy Mushroom Soup Categories: Mushrooms Main dish Soups Servings: 1 2 T Chopped Onion 1 T Snipped Parsley 1 1/2 t Butter or Margarine 3/4 c Sliced Fresh Mushrooms 3/4 t Cornstarch 1/2 t Instant Beef Bouillon 1/4 t Worcestershire Sauce 1 x Dash Dry Mustard 1 x Dash Freshly Ground Pepper 1/3 c Water 1/4 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 2-cup measure micro-cook the chopped onion, the 1 T chopped parsley, and buttor or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till mushrooms are tender, stirring once. Stir in cornstarch, instant beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till the mushroom mixture is thickened and bubbly, stirring once. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 2 cup measure. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till mushroom mixture is heated through. DO NOT boil. Garnish with additional snipped parsley, if desired. NOTE: ----- After making creamy mushroom soup, use the quick clean-up method to wash your blender. Simply fill the blender container abot 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry and return the blender container to its base. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Soup Categories: Soups Fruits Servings: 1 1/3 c Apricot Nectar 1/2 t Cornstarch 1 1/2 t Brandy 1 1/2 t Honey 1 x Dash Ground Allspice 1/2 c Peeled & Sliced Fruit * * Peeled & sliced fruit can be papayas, peaches, or pineapple; cut-up apricots, necterines, or plums; or halved and pitted dark cherries. ------------------------------------------------------------------------- In a small nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey and allspice. Micro-cook, uncovered, on 100% power 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 1 2 T Water 1 1/2 t Soy Sauce 1/2 t Cornstarch 1 x Dash Crushed Red Pepper 1 ea Small Carrot * 1 t Water 1 1/2 oz Frozen Pea Pods 1 T Broken Walnuts 1 t Butter Or Margarine * Small carrot should be thinly sliced on a diagonal cut (bias). -------------------------------------------------------------------------- In a custard cup stir together 2 T water, soy sauce, cornstarch and crushed red pepper. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring once. Place the carrot in a 10-ounce casserole. Sprinkle with 1 t water. Micro-cook, covered, on 100% power for 2 minutes. Drain. Toss together carrot, pea pods and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 minute or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carrots in Orange-Basil Butter Categories: Herbs Vegetables Servings: 1 1 ea Med. Carrot * 1 T Water 1 t Butter Or Margarine 1 x Pinch Orange Peel ** 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. -------------------------------------------------------------------------- Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange and Peanut Sweet Potatoes Categories: Nuts Vegetables Servings: 1 1 ea Med. Sweet Potato 1/8 t Finely Shredded Orange Peel 1 T Orange Juice 3/4 t Cornstarch 2 t Honey * 1 T Peanuts * Maple or maple-flavored syrup can be used in place of honey. -------------------------------------------------------------------------- Peel and slice sweet potato crosswise into 1/2-inch thick slices. Place in a 10-ounce casserole. Sprinkle lightly with salt. Sprinkle with 1 T orange juice. Micro-cook, covered, on 100% power for 4 to 6 minutes or till potato is tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together 1/4 c orange juice, cornstarch, and shredded orange peel. Stir in honey or maple (or maple flavored) syrup. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till thickened and bubbly, stirring every 15 seconds. Stir together sauce and potato slices. Sprinkle with peanuts. NOTE: ----- True maple syrup is the best if you have it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Twice-Baked Potatoes Categories: Vegetables Servings: 1 1 ea Med. Baking Potato 2 T Shredded Cheddar Cheese 1 1/2 t Butter Or Margarine 1 t Sliced Green Onion 1 x Milk 1 x Paprika (Optional) Scrub baking potato with a brush. Prick with a fork in several places. Place potato in a shallow baking dish. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till potato is tender. Cut a lengthwise slice from the top of the potato. Discard skin from lengthwise slice; place the potato portion from the lengthwise slice in a mixing bowl. Scoop out the insides of the potato, leaving a 1/4-inch-thick shell; reserve the shell. Add the insides of the potato to the mixing bowl containing the potato portion from the top slice, mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shell. Return to the shallow baking dish. Micro-cook, uncovered, on 100% powerfor 1 to 2 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice-Stuffed Artichokes Categories: Artichokes Rice Vegetables Servings: 1 1 ea Med. Artichoke 1 t Lemon Juice 2 T Water 1/4 c Shredded Carrot 2 T Sliced Green Onion 1 T Butter Or Margarine 1/8 t Dried Sage, Crushed 1/2 c Cooked Rice 1/4 c Chicken Broth 1/2 t Lemon Juice 1 x Dash White Pepper 1 ea Large Beaten Egg Yolk Cut off stem and loose outer leaves from artichoke. Cut off 1 inch from top. Snip off sharp leaf tips. Brush cut edges with 1 t lemon juice. Place artichoke and water in a small casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 7 minutes or just till tender, rotating casserole a half-turn after 3 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine and sage. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichoke. Remove center leaves and choke from artichoke. Spread the artichoke leaves slightly. Spoon rice stuffing into the center and behind each large leaf. Return artichoke to casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 to 2 minutes or till stuffing is hot and base of artichoke is fork-tender, rotating the casserole a half-turn every 30 seconds. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure stir together chicken broth, 1/2 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 1-cup measure. Micro-cook, uncovered, on 100% power for 15 seconds. Transfer stuffed artichoke to a warm plate. Pour sauce around the artichoke. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Swiss-Sauced Broccoli Categories: Cheese Sauces Vegetables Servings: 1 3 oz Fresh Broccoli 1 T Water 1 x Dash Salt 1 t Butter Or Margarine 1 t Unbleached Flour 1 x Dash Salt 1 x Dash White Pepper 1/4 c Milk 2 T Shredded Swiss Cheese Wash broccoli, remove outer leaves and tough part of stalks. Cut the borccoli stalks lengthwise into uniform spears, following the branching lines. In a 20-ounce casserole combine broccoli spears, water and dash of salt. Micro-cook, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure microcook butter or margarine, uncovered, for 20 30 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered on 100% power for 45 seconds to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese till melted. Drain broccoli. Serve sauce atop broccoli. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Beans Amadine Categories: Nuts Vegetables Servings: 1 1/2 c Frozen Cut Green Beans 1 t Water 1 t Butter Or Margarine 1 T Slivered Almonds, Toasted 1/4 t Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 3 to 4 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 20 to 30 seconds or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus Dumplings Categories: Citrus Fruits Servings: 1 1/4 t Finely Shredded Orange Peel 1/4 c Orange Juice 1 t Cornstarch 1/8 t Ground Cinnamon 5 1/2 oz Mandarin Orange Sect., Drain 1/4 c Bisquick 1 T Sugar 1 T Milk 1/2 t Sugar 1 x Dash Ground Cinnamon In a 20-ounce casserole stir together orange juice, corn starch, and 1/8 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in the drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till mixture is heated through. Meanwhile, for dumplings, stir together Bisquick and 1 T sugar. Add milk, stirring just till moistened. Drop mixture into two mounds atop the hot orange mixture. Micro-cook, uncovered, on 50% power for 4 to 5 minutes or til dumplings are just set. Stir together the 1/2 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stirred Custard Sauce Categories: Sauces Fruits Servings: 1 1 ea Large Beaten Egg Yolk 1/3 c Half & Half Light Cream 2 t Sugar 1 x Dash Salt 1 1/2 t Gallaiano, BrandyOr Ameretto 1/4 t Vanilla --------------------------------FRESH FRUIT-------------------------------- 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pinapple Chunks In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: ----- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Categories: Nuts Pies Servings: 1 1 T Butter Or Margarine 1 ea Large Beaten Egg 1/4 c Dark Corn Syrup 3 T Sugar 1 t Unbleached Flour 1/4 t Vanilla 1 x Pecan Pie Pastry Shell 1/4 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 20 to 30 seconds or till melted. Stir in the beaten egg, corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3 to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just till set, rotating the dish a quarter-turn every minute. Cool before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Pastry Categories: Nuts Pies Servings: 1 1/4 c Unbleached Flour 1 T Finely Chopped Pecans 1/8 t Salt 5 t Shortening Or Lard 1 x Cold Water 1 x Dried Beans In a small mixing bowl stir together flour, chopped pecans, and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle some cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 7-inch circle. Line a 4 1/2-inch quiche dish or pie plate with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 5 minutes, rotating the dish a half-turn every minute. Carefully lift plastic wrap and beans from pastry. Micro-cook pastry, uncovered, on 70% power about 1 minute or till pastry is dry. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Pots De Creme Categories: Chocolate Desserts Servings: 1 1/4 c Light Cream 1 oz German Cooking Chocolate * 3/4 t Sugar 1 x Dash Salt 1 ea Beaten Egg Yolk 1/8 t Vanilla 1 x Whipped Cream (Opt.) * German Chocolate should be corasely chopped. -------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolk. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds. Stir in vanilla. Pour into pot de creme cup or 6 ounce custard cup. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ----- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slight sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana Split Sundaes Categories: Bananas Ice cream Desserts Servings: 1 1 oz Square Semisweet Chocolate 2 T Light Corn Syrup 2 T Sweetened Condensed Milk 1/8 t Vanilla 1 x Ice Cream 1 T Unsalted, Roasted Peanuts 1 ea Small Banana, Quartered Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arrange quartered banana around ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pudding Categories: Nuts Desserts Servings: 1 2 t Butter Or Margarine 1 ea Large Beaten Egg 3 T Dark Corn Syrup 1/8 t Vanilla 1 T Unbleached Flour 1 x Dash Baking Powder 2 T Chopped Pecans 1 x Powdered Sugar In a 10-ounce custard cup micro-cook the butter or margaine, uncovered, on 100% power for 15 to 30 seconds or just till melted. Swirl the butter in the custard cup, coating the sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour pecan mixture into the buttered 10-ounce custard cup. Micro-cook, uncovered, on 50% power for 2 to 2 1/2 minutes or till pecan mixture is just set, rotationg the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chil Con Queso Categories: Chili Appetizers Servings: 1 2 T Chopped Onion 1/2 t Butter Or Margarine 1/4 c American Cheese Spread 1 ea Small Tomato * 1 T Green Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. -------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Nutty Cheese Brulee Categories: Cheese Nuts Appetizers Servings: 1 2 oz Brie Cheese, Rind Removed OR 2 3/4 oz Camembert CheeseRind Removed 2 t Ice Cream Topping * 1 T Broken Pecan or Walnuts ----------------------------------DIPPERS---------------------------------- 1 x Flat Bread OR 1 x Unsalted crackers 1 x Apple Or Pear Slices * Ice cream toppings can be one of the following: strawberry, pineapple, or chocolate. -------------------------------------------------------------------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 15 seconds or till cheese begins to melt and lose its shape. Serve immediately with flat bread or unsalted crackers and apple or pear slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Irish Coffee Categories: Beverages Servings: 1 3/4 c Warm Water 1 1/2 t Instant Coffee Crystals 2 T Irish Whiskey 1 x Brown Sugar To Taste 1 x Dessert Topping * * Dessert Topping should be in a pressurized can. -------------------------------------------------------------------------- In a nonmetal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Amaretto Coffee Categories: Beverages Servings: 1 3/4 c Warm Water 1 1/2 t Instant Coffee Crystals 3 T Amaretto 1 x Dessert Topping * * Dessert topping should be in a pressurized can. -------------------------------------------------------------------------- In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lemon Spice Tea Categories: Beverages Servings: 1 1 c Warm Water 1 1/2 t Honey 1 ea Slice Lemon 1 ea 1" Stick Cinnamon, Broken 1 ea Tea Bag 1 x Lemon Slice (Opt.) In a nonmetal mug combine water, honey, lemon slice, and cinnamon. Micro-cook mixture, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Add tea bag. Cover and steep for 4 minutes. Remove tea bag, lemon slice, and cinnamon. Garnish with an additional lemon slice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cider Snap Categories: Beverages Servings: 1 1 c Apple Cider Or Juice 2 t Red Cinnamon Candies 2 ea Thin Apple Slices (Opt.) In a nonmetal mug combine apple cider and cinnamon candies. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till candies dissolve and the cider is steamining hot, stirring once. Garnish with apple slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Glogg Categories: Beverages Servings: 1 1/2 t Finely Shredded Orange Peel 1 ea 1" Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 3/4 c Sweet Red Wine 2 T Whiskey 1 t Raisins 1/2 t Honey 2 ea Whole, Blanched Almonds For spice bag, tie stredded orange peel, cinnamon, whole clove, and opened cardamom pod in a double layer of cheesecloth. In a 2-cup measure combine wine, whiskey, raisins, honey, and spice bag. Micro-cook, uncovered, on 50% power for 3 to 4 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 mixture is allowed to stand, micro-cook, uncovered, on 50% power for 3 to 4 minutes more or till heated through, but not boiling. Remove spice bag. Serve in a mug. Add almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chocolate Float Categories: Chocolate Ice cream Beverages Servings: 1 1 c Warm Water 1 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or Peppermint. -------------------------------------------------------------------------- In a 2-cup measure micro-cook water, uncovered, on 100% power for 1 1/2 to 2 minutes or till steaming hot. Stir in cocoa mix. Pour into a mug. Top hot chocolate with a small scoop of ice cream. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Buttered Rum Categories: Beverages Servings: 1 1 T Brown Sugar 2 t Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 3/4 c Warm Water 3 T Rum 1 x Lemon Slices (Optional) In a nonmetal mug stir together the brown sugar, butter or margarine, cinnamon and nutmeg. Stir in the warm water. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till steaming hot. Stir in the rum. Garnish with lemon slices, if desired. -----------------------------------------------------------------------------