Dessert Pies: Boston Cream Pie II

Yellow cake filled with custard and topped with chocolate icing, yummy!

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Mousse: Chocolate Mousse I

Very dark chocolate, eggs and rum are all that's needed to make this sinfully good classic chocolate mousse.

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Frozen Treats: Cinnamon Ice Cream II

A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes.

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Custards and Puddings: Pineapple and Pistachio Pudding

Anyone who likes the combination of pistachio pudding and pineapple will love this trimmed down, yet still creamy version.

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Cookies: Pumpkin Squares

These are good any time of year. They are excellent frosted with cream cheese icing.

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Cobblers, Crisps, Crumbles: Mango Shortbread Bars

Shortbread and mango baked with cinnamon-sugar and cut into bars.

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Cakes: Cookies 'n Cream Cake

Very good, simple cake to make. Always gets a lot of attention.

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SMOKED BBQ BAKED BEANS

6 Servings
Beans
BBQ
Sweet Spicy desert Smokey Smoking BBQ Grill Beans

6 inch squares
1/2 medium on diced
1/2 l pepper diced
1 - 2 Jalapeno pers diced (seeding is optional)
1 can Bush’s Baked ns
1 can of eapple chunks drained
1 cup wn Sugar packed
1 cup chup
1/2 - 1 Tbs. dry (ground) tard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeno pepper until tender. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.


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Choco-nana

2 Servings
Vanilla yogurt
Healthy
Chocolate Banana walnuts Breakfast Lunch Snacks Vanilla yogurt Healthy

1 cup 1% colate milk
1 ana
2 tbsp. low-fat illa yogurt
1 tbsp. chopped nuts
2 tsp. colate whey protein powder
6 ice es

Blend


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The Orangeman

2 Servings
Orange juice
Healthy
Oranges Banana milk Breakfast lunch snack Orange juice Healthy

1 cup 1% k
1/2 cup frozen nge juice concentrate
2 tbsp. low-fat plain urt
1 ana
2 tsp. whey tein powder
6 ice es

Blend


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Chocolate Factory

2 Servings
Chocolate milk
healthy
Chocolate Peanut Butter Milk Breakfast Lunch Snack Chocolate milk healthy

1 cup 1% colate milk
2 tbsp. low-fat plain urt
2 tbsp. nut butter
2 tsp. colate whey powder
2 tsp. ground flaxseed
6 ice es

Blend


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Thai Flank Steak With Firey Mango Pineapple Salsa

4 Servings
Flank Steak
Thai
Spicy Sweet Savory Dinner Grilled Main Dish Flank Steak Thai

2 Tbs. Red ry Paste ( I use Thai Kitchen)
2 Tbs. ck peppercorns crushed
1 Tbs. in seeds crushed
1 1 Tbs. coarse sea t
24 oz. flank ak
1 In a small bowl combine roasted red curry paste, ck pepper, cumin and salt;

Firey Mango Pineapple Salsa 1/4 cup fresh basil, coarsely chopped 1/4 cup red onion diced 1 jalapeno seeded and diced 2 cloves garlic, minced 1 c cup fresh pineapple chopped 1 large ripe mango chopped 2 cloves garlic, minced 2 Tbs. fresh lime juice salt and coarsely crushed black pepper to taste In a large bowl combine mango, red onion, basil, garlic, jalapeno, pineapple, and lime juice; mix well. Season to taste with salt and pepper. Let sit for at least 1 hour. Spoon salsa over steak. The cold leftover steak will make fabulous next-day open face sandwiches. If there is any!!!!!


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Roasted Chili Flank Steak With Firey Mango Pineapple Salsa

4 Servings
Flank Steak
Thai
Spicy Sweet Main Dish Grilled Flank Steak Thai

1 Roasted Chili Flank Steak With Firey go Pineap
2 Tbs. Red ry Paste ( I use Thai Kitchen)
2 Tbs. ck peppercorns crushed
1 Tbs. in seeds crushed
1 1 Tbs. coarse sea t
24 oz. flank ak
1 In a small bowl combine roasted red curry paste, ck pepper, cumin and salt;

Fiery Mango Salsa 1/4 cup fresh basil, coarsely chopped 1/4 cup red onion diced 1 jalapeno seeded and diced 2 cloves garlic, minced 1 c cup fresh pineapple chopped 1 large ripe mango chopped 2 cloves garlic, minced 2 Tbs. fresh lime juice salt and coarsely crushed black pepper to taste In a large bowl combine mango, red onion, basil, garlic, jalapeno, pineapple, and lime juice; mix well. Season to taste with salt and pepper. Let sit for at least 1 hour. Spoon over steak.


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Old-Fashioned Scalloped Potatoes

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1 Servings
Potato
Uncategorized
Potatoes Side dishes Scalloped p Butter Onion Parsley Potato Milk

3 tb Butter or garine
2 tb ur
1 ts t
1/8 ts per
1/8 ts rika
1 3/4 c k
1 ts t
1 1/2 c ons, thinly sliced
4 1/2 c atoes, thinly sliced
1/2 c Water
2 tb sley, minced

Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened. Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown. Makes 6 servings. From: Florence P. Hanfords Television Kitchen Meals, 1964. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Ham and cheese macaroni

4 Servings
cheese
American
Cheese Ham Macaroni Rosemary Main dish pasta cheese American

4 cups macaroni elbows
1 cup k
10 slices (more or less depends on the brand and the thickness)
2 cup grated ddar cheese
250 g ham cut in es
2 ons chopped
1 tbsp emary
2 tbsp ground mesan
1 tbsp extra-virgin ve oil
1 Salt per

Preheat the oven at 375 degrees. While the macaroni noodles are cooking in boiling water, bring the milk to ebulition point at low heat in a saucepan, adding one by one the cheese slices, stirring often until you get the thickness you want for your sauce. Heat the olive oil in a pan, add the onions and the ham, cook until the onions are transparent. Drain the macaroni and mix with the sauce, the onions, the ham, the parmesan, the rosemary, the salt and the pepper. Pour everything in a baking dish, spread the grated cheese all over it and bake it in the oven until you get a nice golden crust.


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Good n' Chewy Chocolate Chip Cookies

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18 Servings
Chocolate Chips
American
Kid Friendly Bake easy Desserts Cookies American Chocolate Chips

2 cups -purpose flour
1/2 teaspoon ing soda
1/2 teaspoon t
3/4 cup unsalted ter melted
1 cup wn sugar packed
1/2 cup white ar
1 tablespoon illa extract
1
1 yolk
2 cups isweet chocolate chips (I use Ghirardelli)

Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper or silicon baking pads (e.g., Silpad). Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown and white sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container. Make Ahead Note: If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.


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Stove Top Stuffing Meatloaf

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6 Servings
Beef
American
Beef Main Dish My Favorites My Recipes American Dinner

1 1/2 lb 85 % lean und beef
1 package Stove Top Chicken flavored ffing mix 6 oz
2 large s
1 cup Heinz chup

Just mix altogether and pat it down into a 8 x 8 glass bakeware dish/or a loaf pan. Then bake about 45 min in 350 degree oven Yield: "231 grams" NOTES : Nutritional info1/6 of recipe / 231 grams 419 calories19 g fat157 g Cholesterol1032 g Sodium35 g carbohydrates1 g Fiber3 g Sugar28 g Protein Nutr. Assoc. : 0 0 0 0


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Strawberry Bread

8 Servings
strawberries
american
sweet strawberries summer bread breakfast dessert american

3 cups -purpose flour
1 teaspoon t
2 cups ar
1 cup rtening
1 teaspoon ing soda
1 teaspoon namon
4 s
2 cups awberries sliced

Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer. Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes. Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.


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Lime Chicken Over Pasta

3 Servings
chicken
summer
summer lemon lime chicken dinner fresh herbs

2 cken breasts
4 tablespoon ve oil
4 servings el Hair
1 1/2 tbs e juice
1 1/2 tbs on juice
1 tablespoon ter
2 cloves lic crushed
1/2 lb green ns broken into 1" pieces
2 Roma atoes
1 tsp lic crushed
1 tsp e juice

Combine olive oil, 1 1/2 tbs lemon juice, 1 1/2 tbs lime juice, 2 cloves garlic, and chicken. Marinate an hour. Cook chicken 5-6 minutes on each side in a skillet with the marinade. In a pot, boil green beans until tender. Cook pasta al dente in another pot. Chop tomatoes and put in a ziploc bag with 1 tsp garlic and 1 tsp lime juice. When green beans are done, add them to the ziploc and shake it all together. Pour mix over drained pasta and stir together. When chicken is cooked, slice it into strips and place on top of pasta on plates. Sprinkle with parmesan cheese if desired.


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Chicken Baked with Orange-Spiced Harissa Sauce

4 Servings
Chicken
Uncategorized
Moroccan Peppers Poultry Chicken Orange Orange Juice

1/4 c issa sauce (preceeding)
1/2 c nge juice
1 tb Grated nge peel
1/4 c er vinegar
2 tb etable oil
2 ts ar
1 ts Ground namon
3 lb cken

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350? F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon. Heat Index = 4 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip


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Perfect Fried Eggs

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2 Servings
Eggs
French
Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French

2 large s
1 tablespoon unsalted ter (cold)
Table salt and fresh ground ck pepper

Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame). Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet. Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural. When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...


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Coffee-Roasted Beef Fillet with Sage and Wild Mushrooms

Click here for a larger picture of Coffee-Roasted Beef Fillet with Sage and Wild Mushrooms
6 Servings
Chicken
Uncategorized
Chicken Coffee Mushrooms Butter Olive oil Garlic Onion

2 lb Fillet of f
1 ts Coarse t
1 ts Freshly-ground black per
2 tb Extra-virgin ve oil plus
2 tb Finely ground fee
3 tb ter
1/2 on, minced
4 lic cloves, minced
2 Pasilla chilies, stemmed,
2 c cken stock
1 Chipotle le in Adobo
1 tb bo sauce
1 lb Shiitake hrooms, stems
1 tb Finely chopped fresh e
1 ts le syrup or brown sugar
Fresh e leaves sauteed in

Tie the fillet with butcher twine at 1/2-inch intervals. Rub the fillet with salt, pepper, sage, and oil. Spread coffee over a work surface and roll fillet in it to coat. Marinate fillet for 30 minutes. Heat a skillet over medium high heat and add 1 tablespoon butter. Add onion and garlic and sautJ until browned. Add the Pasilla chile and saute. Add stock, chipotle, and adobo sauce and simmer, cover, for 10 minutes. Remove from heat and let cool. Transfer ingredients to a blender and pure for 30 seconds. If needed, add enough water to make 2 cups. In a clean skillet melt remaining butter and add mushrooms and sage and sautJ, stirring, until lightly browned. Add sauce and scrap the bottom of the skillet with a spoon to deglaze the mushroom juices. Bring the liquid to a boil then simmer for 10 minutes. Add salt, pepper, and maple syrup. If sauce becomes too thick, thin with water. Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting pan for 10 minutes. Reduce oven temperature to 250 degrees and cook the fillet for about 20 minutes more or until the meat registers 125 degrees for medium rare or 135 degrees for medium meat on a meat thermometer. Serve with slices of fillet over cheddar-cheese grits and garnish with oil and sage. Yield: 4 to 6 servings Recipe by: CHEF DU JOUR ROBERT DEL GRANDE SHOW #DJ9062 Posted to MC-Recipe Digest V1 #388 by "Ed Bauman" and lt;BIRCHCREEK and at;msn.com and gt; on Jan 25, 97.


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Weekly Staples

4 Servings
Alcohol
American
Breakfast Condiments Main Dish Sandwiches Sauces Side Dish Snacks Vegetables Alcohol American

1 gallon Whole k
8 ea anas
1 box her Salt
1 jar asses
1 bottle Syrup Lite
1 bunch awberries
1 box Muffin tops blueberry or chip
1 box fles
1 box Cereal
1 head tuce
1 bunch hroom
1 ea l pepper orange preferred
1 bottle Ranch dressing Hidden Valley Original
1 box
1 pound fee
1 pound White bread
1 pound Squirrel bread
1 clove lic
1 ea on
1 dozen
1 pound Balogna
1 pound ddar
1 pound zarella
1 pound Monterey jack cheese
1 box it by the foot
1 box Goldfish crackers
1 box Ritz crackers
1 box tine crackers
1 bottle ve oil
1 package Hawaiin rolls
1 can (12 oz) Green ns
1 ea ch cups single serving for school
2 ea Fish
2 ea Poultry
2 ea f
1 box Frozen pizza
1 jar onnaise
1 jar l pickle
1 package Toilet paper
1 tube Toothpaste
1 jar Spoo
1 box Dishher soap
1 box Laundry soap
1 bottle Dish soap
1 pound ta
1 pound Salami
1 can (16 oz) ato
1 bottle Spoo
1 bottle Body soap




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Roast Pheasant with Bacon, Potatoes and White Wine

2 Servings
Pheasant
English
Quick Main Dish Pheasant English

1 large Pheasant oven ready
40 gram ter, two thick slices
a few sprigs of me
6 rashers of streaky on
2 medium-sized atoes each peeled and cut into about 6 chunks
4 medium-sized hrooms
1 glass larg te wine

Put the bird in a roasting tin. Smear with the butter, dot with thyme sprigs, a few grinds of salt and black pepper, then wrap the rashers of bacon over the breasts and tuck the ends underneath. You need not Make too much of this; we want them to curl up and be interesting. Pour the wine into the tin, add the potatoes and place the bird in a hot oven (190?C/375?F/Gas 5) for thirty minutes. Remove the bacon from the bird (it will crisp in the tin), drop in the mushrooms, cut into four or six if they are large, and return the bird to the oven for further fifteen to thirty minutes. A large cock will take about fifteen minutes more than a hen. The bird's juices will have soaked into the potatoes, but there may be a little impromptu gravy. The bird will be moist, you won't want much. Remove from the oven and leave to settle for five or ten minutes. If you feel like carving the bird then do so, though you could cut the pheasant into four with a heavy knife or game scissors (I do not know anyone who actually owns such things, but they are very useful), then pour over any juices from the pan. Some crusty white bread and a few soft salad leaves, such as mache, or better still watercress, would make adequate accompaniment.


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Italian Ravioli

6 Servings
Ravioli
Italian
Main Dish Bake Kid Friendly Ravioli Italian

1 package f Filled Ravioli
8 ounces Frozen pre-cooked meatballs
16 ounce otta Cheese
6 ounce Frozen Chopped nach
16 ounce Marinara Sauce
2 cups Grated zerella Cheese

Combine ravioli, meatballs, spinach in baking dish. Drop Ricotta Cheese by spoonfuls ontop of mixture. Top with marinara sauce and mozzerella cheese. Bake in pre-heated 350? oven until cheese is lightly browned and bubbly.


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Chicken and Chorizo Casserole

2 Servings
Chicken
Spanish
Main Dish Advance Quick Chicken Spanish

2 tablespoons ve oil
175 grams Chorizo ed
1 large on sliced
2 each cken Breasts Skinless
Salt and per to taste
pinch ar
1 can (400g/14oz) Canellini ns
1 can (400g/14oz) atoes chopped

Heat a tablespoon of the olive oil in a deep saucepan. Quickly fry the chorizo until coloured and the oils have been released. Reduce the heat slightly, stir in the onion and cook for a few minutes until it begins to soften. Rinse and drain the cannellini beans and add them to the onion in the pan. Add the tinned tomatoes with their juice and top up with half a tin of water to loosen the sauce. Simmer gently for 10 to 15 minutes. Meanwhile, season the chicken with salt and pepper. Heat a separate frying pan with the remaining olive oil. Fry the chicken until golden brown and firm to the touch (approx 6 to 7 minutes). Add the chicken to the casserole. Season with salt, pepper and the sugar before serving.


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Killer White Chocolate Mud Cake

10 Servings
Chocolate
Australian
Sweet Sweet Sweet Dessert Winter warmer Party favourite Chocolate Australian

1 FOR THE KILLER CAKE
250 grams ter
150 grams te chocolate chopped coarsely
2 cups caster ar
1 cup k
2 cups self-raising ur
1 teaspoon illa essence
2 s lightly beaten
1 FOR THE GANACHE TOPPING
1/2 cup am
300 grams te chocolate chopped coarsely

1. Grease a deep 20cm-round cake pan then line with baking paper 2. Combine butter, chocolate, sugar and milk in medium saucepan, stirring over low heat until smooth. 3. Transfer to a large bowl and allow to cool for approximately 10 minutes 4. Meanwhile pre-heat oven to 150 degrees celsius (fan-forced) 5. Whisk flour, vanilla and eggs into mixture. 6. Pour into pan 7. Cover with foil and bake for 45 minutes 8. Remove foil and bake for a further 15minutes 9. Allow cake to cool in pan for 30 minutes, then turn onto wire rack to cool. 10. Make white chocolate ganache by bringing cream to boil in small saucepan then pouring cream over chocolate in a small bowl. Stir until choclate melts. 11. If you want beautiful runny topping pour over cake now. For a thicker spread cover and regrigerate for approximately 30 minutes.


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PADRE ALEX’S easy CHICKEN CASSEROLE

Click here for a larger picture of PADRE ALEX’S easy CHICKEN CASSEROLE
6 Servings
Chicken
Cuban-American
mild filling Casserole Bisquick Chicken Cuban-American

1 ) THE BOTTOM CRUST
1/4 cup - cold garine or butter
1/2 cup – quick Flour Mix
2 tbs - k
2 ) THE TOP CRUST
1 cup - quick Flour Mix
1/2 cup - k
1
3 ) THE CASSEROLE FILL
1 Cooked cken diced into 1 inch chunks
1 on chopped and sautéed in 1 tbs of extra-virgin
1 can of ined mixed vegetables
1 can of condensed am of mushroom soup

Pre-heat oven to 400° F. 8” x 12” Baking Dish Spray greased with cooking oil or spray shortening. BOTTOM CRUST: in a dish, cut up the cold margarine, with a fork mix it with the Bisquick Mix until it becomes like crumbs. Slowly mix the milk until it turns into a ball. Place ‘bottom crust’ ball inside dish and spread out in bottom of dish. Bake for 6 to 8 minutes. CASSEROLE FILL: Sauté the chopped onion with a tablespoon of olive oil in microwave for 1 minute. In a large bowl place the cream of mushroom soup, sautéed onions, drained vegetables and diced chicken. Mix thoroughly with Salt and Pepper to taste. Place this mix over the bottom crust inside the baking dish. TOP CRUST: Mix 1 cup of Bisquick Mix, egg and milk and stir with a mixing wire-whisk. Let it rest about 5 minutes the pour over the chicken filling and bake for 30 minutes (until golden brown). 15 minutes into the process make some slits with a sharp knife on upper crust and continue baking until finished. Take out and let it rest at least 20 minutes before serving.


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Donair Sauce

1 Recipe
Milk
Canadian - middle e
Sauces middle easter No Cook Kid Friendly Canadian - middle e Milk

2/3 cup k - evaporated
2/3 cup White ar
1/2 teaspoon lic powder
2 tablespoons te vinegar

Stir together evaporated milk, white sugar and garlic powder until sugar is dissolved. Add 2 tablespoons white vinegar and stir to thicken. Cool in fridge.


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Refried Beans

4 Servings
Beans
Mexican
Beans Mexican Side dishes Bean

1/2 c Lard Or etable Oil
2 c Cooked Pinto ns; *
2 tb le Powder
1 tb in; Ground
1 ts t
1/8 ts per

* See Recipe # 4 this file. Heat the lard in a 10-inch skillet over medium heat until hot. Add the pinto beans and cook for 5 minutes, stirring occasionally. Mash the beans then stir in the remaining ingredients. Add oil to the skillet if necessary then cook and stir until a smooth paste forms, about 4 minutes. Garnish with shredded cheese, if desired and serve, From Betty Crockers "Southwestern Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest9.zip


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Roasted Red Bliss Potatoes

1 Servings
Potato
Uncategorized


1 lb Red bliss atoes
1/4 c ra virgin olive oil
1 Head lic broken into
t and freshly ground
1/4 c Water
1/4 c Freshly grated mesan
2 tb Chopped sley

Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley. Yield: 4 servings Recipe by: Cooking Live Show #CL8905 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" and lt;jfreeman and at;netusa1.net and gt; on Jun 30, 1997


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Sukiyaki Osaka-Style

6 servings

Uncategorized
Taste2 Bean Mushrooms Onion Green Onion Soy Sauce

2 lb Sirloin f; well marbled
6 Green ons; cut diagonally
Into 1 1/2" lengths
1 bn Trefoil; if stalks are very
Long; cut in half
10 Shiitake hrooms - (to
Crosses notched on caps; if
Cut in half
2 lled bean curd cakes;
1/2 lb Shirataki filaments;
Minutes
12 sm at gluten pieces (fu);
Squeezed gently; and ined
=== SAUCE ===
2 oz f suet
3 tb ar
Several cups water (or half
Half e)
1/2 c e
1/2 c Dark sauce
6 s

Cut the well-marbled sirloin beef into very thin slices, or have your butcher do it for you. Buy grilled bean curd (yakidofu) or use any type of bean curd (tofu) available. Cut it into 1 1/2-inch squares as you arrange the platter. Cooking at the table: Put the empty sukiyaki pan or large cast-iron skillet over the heat source (or use an electric skillet) at the table. Start to melt suet in the pan over medium heat, using long chopsticks (or a fondue fork) to move it around so the entire pan bottom is well greased. The fat should smoke slightly. Quickly sprinkle about 3 tablespoons of sugar over the bottom and continue moving the fat in the pan (it should not be entirely melted yet). The sugar will caramelize, turning brown and sticky. At this point, add about 1/4 cup water and 1/4 cup sake. There will be some sputtering (but this helps entertain guests). Add sake, stir; add dark soy sauce, stir. Begin the cooking by laying a few slices of beef into the pan. The beef should take about 1 minute to cook. Add more beef, switch to vegetables -- including shirataki, tofu and fu -- then alternate back to beef. Each diner should put into the pan whatever he or she likes. Add water (or half water/half sake) to the pan occasionally, as the sauce is reduced. The ingredients should not swim in the sauce; the liquid should just keep the pan bottom covered. Set each place with an individual dipping bowl into which an egg has been broken. This alone is the dipping sauce. (If you serve a whole egg at each place, which is attractive, provide a saucer or some vessel for the empty shells.) Each diner mixes the egg with chopsticks or fork. As with the other nabemono, long-handled fondue forks are best for anyone who is a little shy about using chopsticks, but dinner forks will do in a pinch. Before eating, dip cooked meat and vegetables into the egg; the thin coating of egg "cooks" on as soon as it is in contact with the hot food. There is no other garnish or relish. To end the meal, serve hot cooked rice, mild pickles, and Japanese tea as a final course. Serve hot sake or cold beer up to the rice course. Recipe Source: TASTE with David Rosengarten Recipe adapted from JAPANESE COOKING: A SIMPLE ART by Shizuo Tsuji From the TV FOOD NETWORK - (Show # TS-1G15 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 05-05-1998 Suggested Wine: Rich Sake Recipe by: David Rosengarten Converted by MM_Buster v2.0l.


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Libby's Famous Pumpkin Pie

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8 Servings
Pumpkin
American
Desserts pie Bake Pumpkin American

3/4 cup granulated ar
1/2 teaspoon t
1 teaspoon ground namon (See note)
1/2 teaspoon ground ger (See note)
1/4 teaspoon ground ves (See note)
2 large s
1 (15 ounce) can libby 100% pkin puree
1 (12 ounce) can Carnation porated Milk
1 unbaked 9-inch deep dish pie pastry
whipped am

Note: Substitute 1 3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves (taste will be sligltly different). Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving for best results! Do not overcook - overcooking leads to pie cracking in the middle. Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life!


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Blintz Casserole

12 Servings
Cheese
Jewish
sweet Cheese Jewish

1 Cheese Filling
24 ounces (1 1/2 lbs) otta cheese
1 2 8-ounce packages am cheese room temperature
2 large s
1/4 cup ar
3 1/2 tbs fresh on juice
1 tsp grated on peel
1 tsp grated nge peel
1/8 tsp t
1 Batter
1 cup all purpose ur sifted
1 tbs baing powder
1/8 tsp t
1 cup (2 sticks) unsalted ter melted
1/2 cup ar
3 large s
1/4 cup k
1 tsp vanilla extract or 1/2 teaspoon ond extract
1/3 blanched slivered onds
1 r cream
1 awberry jam

FOR THE CHEESE FILLING: Using an elctric blender, beat all ingredients in large bowl until blended. (Can be prepared one day ahead. Cover and refrigerate). FOR BATTER: Preheat oven to 300 degrees F. Butter 13x9x2 inch baking dish. Combine the flour, baking powder, and salt in a large bowl. Mix in butter, sugar, eggs, milk, and valilla extract. Pour half the batter into the prepared dish. Spoon cheese filling over, gently spreading with mixing into the batter. Pour remaining batter over. Bake casserole intil set, about 1.5 hours. Sprinkle with almonds. Cut into squares. Serve warm, passing sour cream and jam separately.


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Spice-rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cr

6 Servings
Chicken
Mexican
Low Fat Quick Grill Main Dish Chicken Mexican

1 1/2 cups r cream
1 tablespoon chopped canned chipotle les* (about 2)
2 tablespoons wn sugar (packed) golden
1 tablespoon smoked hot Spanish rika (Piment?n de la Vera)**
2 1/4 teaspoons li powder
1 1/2 teaspoons coarse her salt
1 1/2 teaspoons lic powder
1 1/2 teaspoons on powder
2 small chini quartered lengthwise
1 bell pepper seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons ola oil
1 pound skinless boneless cken breast halves each halved horizontally
12 5- to 6-inch-diameter corn tillas warmed
antro Slaw see recipe
2 es, each cut into 6 wedges
*Chipotle chiles canned in a spicy ato sauce
**Available at specialty foods stores and from tienda.com.

Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub. Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken. Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend. Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos. Test-kitchen tip: To warm tortillas, wrap in foil in packets of six. Place packets at the edge of the grill; turn occasionally.


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Liqueur Flavored Desserts: Coconut Rum Balls

These are incredibly sweet and wonderfully crunchy. Make them ahead. They taste even better after a few days.

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Chocolate Desserts: S'mores Apples

Caramel apples are studded with graham crackers and marshmallows and drizzled with chocolate for a treat you can't get enough of.

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Tiramisu: Tiramisu Martini

This is one smooth chocolate martini!

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Meringues: Meringue Mushrooms

These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.

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Dessert Gelatins: Cranberry Salad III

What 's nice about this version of cranberry salad, is the orange rind, you can taste it in every bite. And the raspberry flavored gelatin that all the ingredients are stirred into, adds another taste dimension. Serves eight.

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Candies: Peanut Butter Fudge IV

If you need to whip something up in a hurry, try this recipe. It only takes five minutes to make, and it's delicious!

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Trifles: Chocolate Delight

For this wonderful trifle, chocolate cake is cubed and doused with coffee liqueur, and then it's covered with chocolate pudding, crumbled candy bars and whipped topping. And if that's not enough, shaved chocolate tops things off.

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Dessert Pies: Old Fashioned Apple Pie

For this trusty recipe, pick tart, firm apples that will hold up to the baking. Slice them thinly and add flour, sugar, cinnamon, nutmeg and a dash of salt. Pile the apples into a prepared crust, dot with butter, and top with another round of pastry. Bake until the apples are tender and the crust is golden.

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Mousse: Chocolate Mousse II

Traditional chocolate mousse made with semisweet chocolate and eggs.

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Frozen Treats: Crunchy Freeze

A sweet, coconutty rice cereal crust surrounds ice cream in this frozen dessert.

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Custards and Puddings: Mom's Texas Delight

You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.

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Cookies: Mace Cookies

Rolled cookies made with ground mace.

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Cobblers, Crisps, Crumbles: Homemade Apple Crumble

Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.

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Cakes: Ricotta Pie (Old Italian Recipe)

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

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Steak with wild mushroom sauce

4 Servings
steak
american
creamy steak mushroom wild mushroom sauce main dish american

4 strip aks (Learn more about buying steaks here)
2 tablespoons llots
2 oz. ter (1/2 stick)
1 pound assorted wild hrooms (portabello,morel,shitake, cremini...whatever is available)
1/2 cup Wine
3 oz Demi-Glace Gold*
1 cup Hot Water
1 Salt and per to taste
1 *If you can't find Demi-Glace Gold you can substitute 1 cup of homemade demi-glace or 2 cups of ve

PREP WORK Get your grill really hot. While that is happening, finely chop your shallots and slice your mushrooms. Have your red wine and demi glace or substitute ready to go Prepare Steaks: Preheat your grill until it’s really hot. Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce. Prepare Wild Mushroom Sauce: Demi-Glace Gold comes with easy instructions, but here’s how I make it. Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal. Don’t use plain old cooking wine, big mistake. Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved. Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes. Salt and pepper to taste and serve over the steaks (and mashed potatoes).


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Chavrie Goat Cheese Roasted Red Pepper Quesadillas

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6 Servings
goat cheese
mexican
tangy appetizer easy quick goat cheese mexican

12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil

Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa


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Apple Curried Soup

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4 Servings
Apple,
Curry
sweet spicy tangy soup comforting goat cheese Apple, Curry

2 ks (choppd and washed)
1 c Sliced white hrooms
2 oz. etable oil
2 nny Smith apples (cut in wedges)
24 oz. Apple er or juice
7 oz. onut milk
2 tsp. ry powder
1/2 tsp. meric
2 pkg. Chavrie fresh t cheese (reserve 1 pkg. for

Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to boil simmer for 20 minutes until apple is fully cooked Add the Chavrie® and season with salt and pepper Pour entire contents in a blender and puree or puree with a hand held mixer Strain through a fine chinois. And keep warm Serve hot Garnish with slices of apple or a dollop of Chavrie®


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Chicken Tetrazzini

8 Servings
Chicken
Delicious
Chicken Delicious

1 2 10 3/4 ounce cans condensed am of mushroom
2 cups cooked cken (or turkey) diced
3 cups cooked spaghetti
4 tablespoons dry rry
0.666666666666667 cup mesan cheese grated

Preheat oven to 375 (F) Combine everything but cheese and put in casserole Top with cheese and bake 30 minutes


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Crispy Garlic Roasted Potatoes

2 Servings
Potato
American
Garlic Side Dish Potato American

1 small red atoes
4 cloves lic
1 Tbsp. finely chopped lian parsley
1 Tbsp. grated and finely chopped on zest
1 ra Virgin Olive Oil
1 t
1 per

Preheat oven to 425F. Stew 4 of the garlic cloves, peeled, in about 1/4 cup Olive Oil for 10 minutes. Remove the garlic and reserve. While the garlic is stewing, scrub the potatoes and chop into approx. 3/4-inch pieces. Bring to a boil starting with cold salted water, boil for 5 minutes, and drain. Return potatoes to pot, gently toss with garlic oil, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Dump potatoes and oil into a nonstick 13x18 baking dish and roast for 30-40 minutes, shaking the pan and/or turning the potatoes occasionally so that they brown evenly. While the potatoes are cooking, finely chop as much of the reserved stewed garlic as you want to use. When the potatoes come out of the oven, toss them in a bowl with the garlic, parsley, lemon zest, a little more Olive Oil, and salt and pepper to taste. Optional: Add 1 clove of minced raw garlic at this point for another layer of garlickiness.


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Black Bean, Red Pepper, Corn, and Quinoa Salad

4 Servings
Pepper
Uncategorized
Lunch

5 tb ve oil
1/2 c Quinoa; rinsed in cold water
1 c cken or vegetable broth
1/4 ts Ground in
1/4 ts t
2 tb e juice
1/8 ts Ground black per
1 c Cooked or canned black
1 c Whole-kernel n
1 lg Ripe ato; peeled, seeded,
1 sm Sweet pepper; seeded and
2 Green ons; finely
3 tb Chopped antro leaves
2 tb Chopped fresh sley leaves
2 c Mixed salad ens

1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes; with fork, fluff quinoa and set aside at room temperature to cool. 2. In medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa. 3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving. Posted to EAT-LF Digest by Katherine Rodman and lt;levya and at;mindspring.com and gt; on Apr 12, 1998


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American Goulash

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0
Ground Beef
American
Saute Ground Beef Casserole Main Dish American

2 lbs lean und beef
1 medium on
1 medium green per
1 32oz can ato juice
2 cups elbow macaroni
1 16oz can diced atoes
1/4 cup mesan chees
1 tablespoon lic Powder
Crushed Pepper to spice it up

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook uncovered on medium low heat for 30 minutes. Serve with a sprinkling of Parmesan cheese.


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South Texas Spanish Rice

6 Servings
Chicken
Uncategorized
Chicken Onion Peas Rice Tomato

1 1/2 c Long grain e
1 md on chopped fine
1 -(up to)
5 Jalepeno pers chopped
2 c cken stock
1 cn (8-oz) ato sauce
1/2 tb Ground cummin
1/2 ts t
1/2 ts per
1/2 c Frozen green sweet peas
3 tb Veg oil

From: Roger Thweatt and lt;tweety and at;connecti.com and gt; Date: Sat, 03 Aug 1996 03:12:17 -0500 brown rice in 3 tablspoons veg oil until just starting to brown. add onion and jalepeno and brown 1 minute more. add all remaining ingriedients, and stir only the top(not the rice!) boil 20 seconds, cover and reduce heat to med low for 20 minutes( do not remove lid). leave covered for at least 30 minutes( the longer the better). fluff w fork and ENJOY! bbq-digest V2 #063 From the BBQ recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Tomatillo Salsa (Salsa De Tomate Verde)

2 Servings

Uncategorized
Ethnic Sauces Cilantro Garlic Onion

NORMA WRENN
3 c Water
2 1/2 ts t
2 Cloves lic
4 Fresh serrano chili pers
1 lb atillos; husks removed
1/2 c Fresh antro; (fresh
1/4 c on; finely chopped

In a saucepan over high heat, combine the water and 1 teaspoon of the salt and bring to a boil. Add the garlic, chilies and tomatillos and cook, uncovered, until soft, 8-10 minutes. Drain, reserving 1/2 cup of the liquid. When cool enough to handle, stem the chilies and tomatillos. In a blender or in a food processor fitted with the metal blade, combine the garlic, chiles, tomatillos, reserved liquid, cilantro and remaining 1-1/2 teaspoons salt. Process to form a smooth puree, then transfer to a bowl. Stir in the chopped onion. Let the salsa cool to room temperature, then serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week. Found on most tables in Mexican homes and restaurants, this versatile condiment enhances any savory dish. It is made with tomatillos, which are known in Mexico as tomates verdes; and although they arent, in fact, related to tomatoes, their size, shape and texture are similar. Youll find them fresh, covered in their brown papery husks, in ethnic markets, well-stocked food stores, or in fruit and vegetable shops; they are also sold canned. Source: Mexican Favorites, Williams-Sonoma Kitchen Library Posted to MC-Recipe Digest V1 #1065 by "M. Hicks" and lt;nitro_ii and at;email.msn.com and gt; on Jan 31, 1998


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Vineyard Chicken

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4 servings
Chicken
Uncategorized
Super2 Cheese Chicken Basil Onion Garlic Tomato Wine White wine

4 Boneless cken breast
2 ts etable oil
2 ons; sliced
2 Cloves lic; crushed
440 g Canned atoes; undrained and
1 Green sicum; chopped
1 c Dry te wine
OTTA FILLING
125 g otta cheese; drained
2 tb Chopped fresh il
Freshly ground black per;

1. Make a deep slit in the side of each chicken fillet to form a pocket. 2. To make filling, combine ricotta, basil and black pepper to taste. Fill pocket in fillets with filling. Secure with toothpicks. 3. Heat oil in a large frying pan. Add onions and garlic and cook, stirring, for 3 minutes or until onions are soft. Add tomatoes, capsicum and wine to pan. Cook, stirring, for 2 minutes. 4. Add chicken to pan. Cover and simmer, turning chicken occasionally, for 30 minutes or until chicken is tender. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.


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Curried Turkey Breast

4 Servings
Turkey
Uncategorized
Turkey

2 lb key breasts (2 large
Breasts) -- skinned
1/2 ts Ground iander
1/2 ts rika
1/4 ts meric
1/2 ts in
1/4 ts enne pepper
1/4 ts namon
2 tb Grated gerroot
1 tb ve oil
2 tb on juice
1/2 c Nonfat plain urt
Minced green ons -- for
Garnish

1. Place turkey breasts in a large baking pan. In a small bowl combine coriander, paprika, turmeric, cumin, cayenne, cinnamon, gingerroot, olive oil, lemon juice, and yogurt. Spread over top of turkey breasts. Cover pan with plastic wrap and refrigerate for 2 hours. 2. Preheat oven to 350 degrees F. Unwrap pan and place in oven; bake for 40 minutes, basting occasionally with pan juices. To serve, slice turkey, drizzle with pan juices, and garnish with green onions. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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German Puffed Pancake

4 Servings
Cake
Uncategorized
Pancake Butter Peach

2 tb Unsalted ter
2 lg s
1/2 c Each: -purpose flour;
1/4 ts t
1 ds Freshly grated meg
Peach and awberry

Cooking time: 25 minutes Preparation time: 5 minutes 1. Heat oven to 425 degrees. Place butter in 9-inch pie plate and put pan in oven to melt butter. 2. Whisk eggs in medium bowl. Add flour, milk, salt and nutmeg; mix to combine. Pour into pan. 3. Bake until pancake is puffed and golden, 20 minutes. Sift confectioners sugar over top and serve immediately with lemon wedges and fruit compote. Test Kitchen Note: For a slightly sweet pancake, add 1-2 teaspoons sugar and 1/2 teaspoon vanilla extract. Nutrition information per serving: Calories ...... 164 Fat ............. 9 g Cholesterol .. 130 mg Sodium ..... 180 mg Carbohydrates .. 14 g Protein ......... 6 g From Chicago Tribune Posted to TNT - Prodigys Recipe Exchange Newsletter by Rrairie and at;aol.com on Aug 14, 1997


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Banana Crumb Muffins

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1 servings
Banana
Uncategorized
Tasteofhome Butter Banana

1 1/2 c -purpose flour
1 ts ing soda
1 ts ing powder
1/2 ts t
3 lg Ripe anas; mashed
3/4 c ar
1 ; lightly beaten
1/2 c ter; melted
Topping
1/3 c Packed wn sugar
1 tb -purpose flour
1/8 ts Ground namon
1 tb ter

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield:1 dozen Recipe by: Wendy Masters-Taste of Home Converted by MM_Buster v2.0l.


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Dpc Green Chili

9 Servings
Pork
Mexican
Slow cook Spicy Main Dish Pork Mexican

2 pounds k - bonelessdiced
1/4 cup ur
1 large on diced
1/4 cup ve oil
2 tablespoons lic chopped
4 tablespoons in Seed ground
4 tablespoons iander ground
1 teaspoon Pepper flakes
2 teaspoons ck pepper ground
2 quarts cken broth low sodium
3 4 oz cans Diced Green Chilis
1 4 oz can Diced apeno peppers
1 14 oz can Diced atoes juice and all
2 tablespoons antro dried, chopped
1/2 teaspoon t or to taste

1. Dice pork. Boneless pork butt is an ideal cut, but an end of pork roast or a few pork chops will do nicely. 2. Shake pork in a ziplock bag with flour until pork is coated. 3. In heavy bottomed pot, saute diced pork in oil until lightly colored. Add diced onion and sweat until translucent. Add chopped carlic, cumin and coriander and saute briefly. Saute while stirring to cook roux. Add crushed red pepper, black pepper and chicken broth. 4. Stir until well blended and when mixture comes to a boil, cover and simmer twenty minutes. 5. Add green chilies, jalapenos, tomatoes and cilantro. Simmer until pork is tender, total cooking time approximately forty minutes. If pork is diced larger, slightly more cooking may be necessary. 6. Adjust seasoning to taste with salt 7. Pork green chili should be lightly thickened. If mixture has reduced and is too thick, add a bit more chicken stock or water. If mixture doesn't seem thick enough, add another tablespoon of flour and simmer. 8. Serve in small bowls with warm flour tortillas. For Huavos Rancheros, spread two flour tortillas with warm refried beans, fry, poach or scramble two eggs and place on top of beans, top with green chili, grated cheese, chopped onion, and a dollop of sour creem. Ole


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Whole Wheat Raisin Biscuits

0
Dough
Uncategorized
Breakfast Brunch Bake Dough Uncategorized

1 cup whole wheat ur
1 cup white ur
4 tsp. ing powder
1 tsp. t
1 tsp. namon
3/4 cup ter
1/2 -1 cup k*
1 cup sins
Icing or ze

1. Cut butter into flour, baking powder, salt, and cinnamon. 2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan. 3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits. Additional Notes: *Use less milk to hand-form biscuits; use more milk for drop biscuits. Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe: 2 Tablespoons melted butter 1 1/4 cup powdered sugar water Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off. Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits: 3 Tablespoons softened butter 1 teaspoon ground cinnamon 1 3/4 cups powdered sugar 2-3 Tablespoons milk Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.


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Liqueur Flavored Desserts: Pears in Chocolate Sauce

Delight your family with this elegant and delicious dessert. Pears are poached in vanilla syrup, then served with dark chocolate sauce.

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Chocolate Desserts: Tiramusu Cake

Sponge cake is drizzled with coffee and brandy, layered with confectioners' sugar sweetened mascarpone and chilled before serving.

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Tiramisu: Raspberry Tiramisu

A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

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Meringues: Mom's Chocolate Chip Meringues

An easy to make chocolate meringue cookie that are melt-in-your-mouth delicious!

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Dessert Gelatins: Mother's Whipped Lime Dessert

Mother made this often this during WW II when sugar was rationed. You can use any flavor gelatin (I personally like the green lime). It is a light sweet especially good after a heavy meal or during warm weather.

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Candies: Crispy Rice Caramel Ice Cream Dessert

This is a quick, easy and fabulous dessert for any occasion. Praline caramel ice cream is sandwiched between 2 layers of crispy rice confection.

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Trifles: Chocolate Trifle

Trifle with layers of brownies, chocolate pudding and whipped topping chilled to perfection.

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Dessert Pies: Apple Crumble Tart

Very fancy and delicious, this tart 's fillings are baked in puff pastry. Apples are sliced, piled onto a large round of pastry and covered with a sweet ground almond crumb mixture. After it 's baked and while still warm, a wonderful sherry sauce is poured over this lovely tart.

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Mousse: Easy Chocolate Mousse

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

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Frozen Treats: Very Chocolate Ice Cream

This is a very rich, custard style chocolate ice cream.

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Custards and Puddings: Uncooked Banana Pudding

Dessert in 10 minutes with vanilla pudding mix, bananas, sour cream and whipped topping.

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Cookies: Butter Pecan Cookies

These cookies are very moist...my husband's favorite.

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Cobblers, Crisps, Crumbles: Cape Breton Blueberry Grunt

This blueberry grunt is easy to prepare and delicious to eat! Serve hot topped with whipped cream.

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Cakes: Cherry Nut Snow Cake

This is a nice special occasion cake.

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Liqueur Flavored Desserts: Eggnog Pound Cake

A sumptuous spiced pound cake, flavored with eggnog, and studded with brandy-soaked fruit.

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Chocolate Desserts: Heather's Healthy Oatmeal Surprises

These oatmeal cookies are better for you than the average cookie. Whole wheat flour, peanut butter chips, chocolate chips, cinnamon, and nutmeg also give them more flavor. If you like oatmeal cookies, I urge you to try these!!

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Tiramisu: Strawberry Tiramisu for Two

Strawberries add bright notes of taste and color to this multi-layered treat. Spongy ladyfingers, brushed with espresso, are blanketed with a creamy mix of mascarpone cheese, coffee liqueur and strawberries, and set into a pool of strawberry puree.

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Meringues: Meringue I

This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells.

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Dessert Gelatins: Party Cranberry Salad

There 's lots of cranberry taste in this beautiful gelatin salad. Cranberry and raspberry gelatin are cooked up with pineapple syrup and water and then poured over a bowl of cranberry sauce, crushed pineapple, apples and walnuts. Chill, set and serve to twelve.

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Candies: Cow Pies

This chocolate confection is easily popped in the mouth and will melt away, leaving you with a chocolate memory that will need to be revived ...with another!

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Trifles: Easy Valentine's Day Trifle

Layer slices of ready-to-eat jellyrolls with strawberries, vanilla pudding and whipped topping for a colorful dessert that is easy to make and festive to behold.

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Dessert Pies: Sour Cream Lemon Pie

First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.

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Mousse: Ultimate Irish Cream Chocolate Mousse

A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.

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Frozen Treats: Pina Colada Sorbet

This is the sorbet version of a favorite summertime drink -- Pina Colada! It's creamy, cool, pineapple-coconutty and a wonderful summer dessert which just might inspire a fiesta.

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Custards and Puddings: Flan II

Caramelized sugar, milk and eggs -- a sweet and simple baked custard.

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Cookies: Speculaas

I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.

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Cobblers, Crisps, Crumbles: Cantaloupe Crunch

This is a great way to get anyone to eat cantaloupe. It's quick, easy, and delicious.

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Cakes: Amaretto Cheesecake II

This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.

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Liqueur Flavored Desserts: Crostoli Pastries

These light, airy fried pastries are a huge part of 'Carnevale' in Italy and a favorite holiday treat for Italian-Americans. Originally from the Veneto region of Italy, this recipe has been handed down from generation to generation.

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Tiramisu: Tiramisu Toffee Dessert

This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.

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Meringues: Chocolate Meringue Cookies

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

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Dessert Gelatins: Blueberry Party Salad

This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.

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Candies: Fruit Balls

These nutty treats are sweet and chocolaty. Currants, dates, pecans and honey are blended into a dough, and formed into candies.

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Trifles: Mixed Berry Trifle

Layers of whipped cream, mixed berries, and pound cake make this elegant dessert easy to assemble and dreamily delicious.

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Dessert Pies: Pumpkin Chiffon Pie

You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.

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Mousse: Creamiest Chocolate Mousse

This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.

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Frozen Treats: Vanilla Cherry Ice Cream

This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.

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Custards and Puddings: Cherry Dump Pudding

A vanilla-laced pudding is topped with sour cherries and sweetened cherry juices, and then it's baked for about 45 minutes.

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Cookies: Chocolate Chip Apricot Cookies

Bits of apricot add a delightful tartness to chocolate chip cookies.

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Cobblers, Crisps, Crumbles: Rhubarb Cherry Crisp

A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.

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Cakes: Carrot Pineapple Cake I

The carrots and pineapple work together to keep this cake moist and wholesome.

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Italian Wedding Soup (with Finesse)

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8 Servings
Beef
Italian
Soup Italian Beef Lunch

1 pound und beef pork, chicken, turkey (or combination)
1 , slightly beaten
1 Cup ad crumbs
1 teaspoon lic powder
1 teaspoon dried sley
2 teaspoons dried il
2 teaspoons cestershire sauce
1/2 Cup grated mesan cheese (optional)
2 Tablespoon ve oil
6 Cups cken broth
2 Cups water
1 1/2 Cups pastina or other small pasta (or large pasta broken up)
1 (10 oz) package of frozen chopped spinach, thawed and ined

Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs ( use about 1 teaspoon of mixture per meatball ). Heat olive oil in large skillet. Saut meatballs over medium-high heat, turning often, until just done. (about 5 minutes) Do not overcook as the meatballs will get further cooking in soup. Set aside. Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low. Add meatballs, pasta and spinach. Cover and simmer until pasta is done. (about 10 minutes). Makes about 8 servings.


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Magia De Mango

4 Servings
Mango
Spanish
Winter Valentines Day Thanksgiving Superbowl Summer Spring Picnics New Year Hanukkah Fourth of July Easter Christmas No Cook Mango Spanish

1 cup fresh go pulp
1/4 cup ple Sec (or any other orange liqueur)
2 cups Ice es
1/4 cup Golden Rum
1 tablespoon ar
1 e Juice

Mix all of the ingredients in a blender Serve well chilled


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Arroz Con Dulce

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8 Servings
Rice
Spanish
Meatless Kid Friendly Winter Valentines Day Thanksgiving Superbowl Summer Spring Picnics New Year Hanukkah Fourth of July Fall Easter Christmas Snacks Appetizers Rice Spanish

3 cups Water
1 teaspoon t
2 namon Sticks
6 Whole ves
1 1-inch piece fresh ger, peeled and sliced
1 14-ounce can onut Milk
1 cup Water
1 cup Short-Grain e
1/3 cup Dried Currants or sins
4 tablespoons Shredded Sweetened onut
1/2 cup ar
Ground namon for garnish

In a large saucepan, combine the 3 cups of water, salt, cinnamon sticks, gloves, and ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices. Combine the spiced water with the coconut milk and 1 cup of water in a large saucepan. Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon. Reduce the heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and cook for 15 minutes, or until the rice is cooked. (All the liquid should be absorbed) Pour onto a platter and sprinkle with cinnamon. NOTE: For a fruity variation, add 1 cup of diced mango during the last 5 minutes of cooking.


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Custard Filling for Cream Puffs

1 Servings

Uncategorized


1 pk (3oz,) illa pudding mix
1 1/2 c k
1/2 c Heavy am
2 tb dered sugar
1/2 ts illa

For Dail and any one else that wold like some fillings for Cream Puffs. These came out of "My Familys Favorites" cook book. I have made them and they are good. Make pudding as package directs, using 1 1/2 cups milk. Pour into medium bowl; place waxed paper directly over surface. Refrigerate until chilled. In small bowl, combine heavy cream, sugar, and vanilla; with rotary beater, beat just until stiff. Then fold whipped-cream mixture into pudding. It makes 2 cups; enough to fill 6 large or 36 miniature puffs. Posted to EAT-L Digest 07 Mar 97 by Vaughndell Dodd and lt;dell13 and at;JUNO.COM and gt; on Mar 8, 1997


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Turtle Pumpkin Pie

10 Servings
Pumpkin
American
Desserts No Cook Fall Pumpkin American

1/4 cup Caramel ice am topping
2 tablespoon Caramel ice am topping
1 ham cracker pie crust
1/2 cup an pieces
2 tablespoon an pieces
1 cup k
2 package illa pudding
1 cup pkin
1 teaspoon namon ground
1/2 teaspoon meg ground
8 ounce Whip am

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cup whip cream. Spread into crust. Refrigerate at least 1 hour. Top with remaining whip cream, caramel topping and pecans just before serving.


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Minnesota's French Dip Sandwiches in the Slow Cooker

6 Servings
1 round roast (~2 lbs)
Family
Beef onion butter Slow cooker Round roast Sandwich 1 round roast (~2 lbs) Family

2 inch 1 inch slices
1 1 cup ter
1 round roast (~2 lbs)
5 cups water
1 1 cup sauce
1 envelope on soup mix
1 minced lic clove

Saute onions and butter in skillet Combine water, soy sauce, soup mix Place onions in bottom of crock pot, add roast and mixture with 5 cups of water. Cook on low for 8 hours


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Black Bean Burritos Eagan Hills cooking club favorite

4 Servings
Black Beans
Mexican
Spicy Healthy Eating Tomato Easy freezer meal Black Beans Mexican

3 Tbls. Chopped on
3 Tbls. Chopped green per
1 can (15 oz.) ck beans rinsed and drained
4 flour tillas (7 inches) warmed
1 cup (4 oz.) shredded Mexican cheese blend or ddar c
1 medium ato chopped
1 cup shredded tuce
1 Salsa optional

In a nonstick skillet coated with nonstick cooking spray, sauté onion and green pepper until tender. Add beans; heat through. Spoon about 1 cupful off center on each tortilla. Sprinkle with cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with salsa if desired.


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Chicken Stir Fry

2 Servings
Chicken
American fusion
Wine Soy Basil Dinner Main Dish Fast Chicken American fusion

4 tablespoons of garlic infused ve oil
2 tablespoons chopped lic
3 cken breasts cut into 1/2" strip
1 yellow on chopped
10 leaves chopped
2/3 cup sugar p peas chopped
10 oz y spinach
1/2 cup wine
1/4 cup sauce
1 tablespoon on juice

Use a large saute pan (4 - 6 quart sized). Heat 2 tablespoons oil with 2 tablespoons garlic over med heat until the oil is rippling. Add chicken to the pan and cook for about 5 minutes until almost cooked through (still rare). Add chopped onion, basil, wine, and soy sauce and continue cooking for about 3 more minutes. Add more wine if you want and let reduce until the liquid starts to thicken. Add the sugar snap peas, spinach, wine, soy sauce, lemon juice. Pour the remaining 2 tablespoons of oil over the spinach. Salt and pepper to taste. Cook until the spinach is just wilted (pay attention - the spinach will cook quickly). Remove from heat immediately and serve.


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Eagan Hills cooking club BBQ Chili

8 Servings
Stew meat
American
Spciy BBQ healthy Fall hearty main dish Stew meat American

1 inch es
2 lic cloves- minced
1 cup coarsely cut ons
1 cup diced green pers
1 can ck beans
1 can diced atoes
4 ounces of ato sauce
1 1 cup smoky BBQ sauce
1 tablespoon er vinegar
1 tablespoon li powder

Place stew meat, garlic cloves, onions, green peppers, tomato sauce, BBQ sauce, cider vinegar, and chili powder into Ziploc bag Freeze When ready to cook, place items from Ziploc, add beans, diced tomatoes into crock pot, cook for 8 hours on low.


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Chocolate Eclairs with Custard Filling

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12 Servings
Chocolate
Uncategorized
Desserts Pastries Corn Butter Milk Chocolate

ECLAIRS
1 c Water
1/2 c ter
1/4 ts t
1 c ur
4 lg s
CUSTARD FILLING
3 c k
1/2 c ar
3 tb nstarch
4 yolks
2 ts illa extract
COLATE GLAZE
12 oz isweet chocolate chips
1/4 c rtening
1/4 c Light n syrup
6 tb k

CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs. GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs. ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts). Slit tops of eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve. NOTES : Ive been making these since 1973. They are wonderful. Recipe by: McCalls Cookbook Collection - Dessert Discoveries Posted to TNT Recipes Digest by "Barbara Zack" and lt;bzack and at;leading.net and gt; on May 8, 1998


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Alfredo Sauce (Lowfat)

4 Servings
Pasta
Uncategorized
Sauces Pasta Corn Parmes Cottage Cheese Garlic Cheese Parmesan Milk

1 c mmed milk
1/2 c Lowfat tage cheese
1 tb nstarch
1/4 ts t
1/8 ts per
1/4 ts lic powder
1/2 c mesan cheese

Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into a small saucepan and cook over medium heat until heated through and smooth, stirring occasionally. Serve with hot, cooked fettuccini. Makes 4 serving. Posted to MM-Recipes Digest by "Wayne T. Jones" and lt;waynej and at;mail.austasia.net and gt; on Aug 30, 1998


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Dream Brownies

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12 Servings
Chocolate
American
chocolate sweet exquisite Dessert chocolate bocas del toro Chocolate American

1 3 cup plus 3 tablespoons ter
1 cup plus 4 tablespoons baking colate finely grated
2 cups of ar
4 s
1 1/2 teaspoons illa
1 1 cup water
1 1/3 cups sifted ur
8 oz. of am cheese softened
12 oz. semi sweet colate chips
1 tablespoon ey
1 cup dered sugar
2 tablespoons k

Brownies - melt butter and chocolate in a double boiler and let cool. Grease a 9” x 13” pan. Mix 1 1/2 cups sugar, 2 eggs, water and 1 teaspoon vanilla until smooth. Add cooled chocolate mixture. Stir in sifted flour. Pour 1 of brownie mixture into pan. Beat cream cheese, 2 eggs and 1/2 cup sugar until creamy. Add chips and spread gently over brownie batter in pan. Spread remaining brownie batter on top of cream cheese layer. Bake in pre-heated oven at 350 degrees for 40 minutes. Frosting - melt butter and chocolate. Add honey and 1/2 teaspoon vanilla until blended. Add powdered sugar and milk and mix until smooth. Drizzle over the top of cooled brownies.


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Curried Shrimp

4 Servings
Shrimp
Thai
Thai Seafood Basil Fish Sauce Bell pepper Garlic Onion Shrimp

2 tb Oil
3 Minced lic Cloves
8 oz imp, Shelled and Deveined
1 ts ry Powder
2 tb h Sauce (Nam Pla)
1 tb ter Sauce
1 1/2 tb ar
1/4 c Slivered Green l Pepper
1/4 c Slivered Bell Pepper
1/4 c Sweet il Leaves
1/4 c Sliced ons

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. ~------------------------------------------------------ ~----------------- Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Liqueur Flavored Desserts: Raspberry White Chocolate Mousse

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

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Chocolate Desserts: Sauteed Bananas

Bananas cooked in a simply syrup flavored with rum and then topped with whipped cream, drizzled with chocolate sauce and served warm.

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Tiramisu: Tiramisu

Italian dessert cake. Not exactily like what you would get in an authentic Italian restaurant, but still good.

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Meringues: Sweet Potato Pie with Marshmallow Meringue Topping

A satiny sweet potato filling in a graham cracker crust is topped with a luscious marshmallow meringue topping guaranteed to win applause from guests at Thanksgiving or any special occasion.

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