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TOPPINGSummary
DescriptionTOPPING recipe
Ingredients
InstructionsPreheat oven to 350 degrees. Lightly oil a large piece of foil and line a
9x13 inch metal baking pan with it. In a large bowl, combine the meatloaf
ingredients and mix well. Form the meatloaf mixture into a 9x5 inch loaf.*
Top the meatloaf with the remaining half-jar of pizza or spaghetti sauce
and the sliced olives. Bake for 1 1/2 hours, or until done. Let the
meatloaf sit for 15 minutes before slicing and serving.
NOTES : Turkey sausage is available in the deli section of most
supermarkets. It is a spicy alternative to pork sausage and is lower in
fat. *If necessary, add more bread crumbs a tablespoon at a time to make a
firm loaf.
Recipe by: Great American Meatloaf Contest Cookbook.
Posted to recipelu-digest by Jill Proehl
NotesImported from RecipeML file
FOR THE RASPBERRY CREAMSummary
DescriptionFOR THE RASPBERRY CREAM recipe
Ingredients
Instructions>>>To make the cake...
Preheat oven to 350... Spray a 15"x10"x1" jelly roll pan with
PAM or other cooking spray...
In a med. saucepan over low heat, melt the corn oil spreadand stir
in the sugar... Remove from the heat and stir in the milk, vinegar and
vanilla... In a small bowl stir together the flour, cocoa, and baking
soda, and then add it gradually to the sugar mixture, stirring with a
wisk until wel blended... Pour into prepared pan and bake 16 to 18
min.or until wooden pick inserted into center comes out clean... Cool
for 10 min. remove from pan to wire rack... Cool completely...
>>>To make the filling and assemble...
Thaw and drain the frozen raspberrys, then put in blender
container and blend until smooth...In a small mixer bowl put whipped
topping mix and the cold skim milk *do not add vanilla* and add the
red food coloring... fold in the raspberry puree'...
Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or
serving plateand spread itb jam on top, the spread a scant 3/4 cup of
the cream filling over the jam... Repeat with the other 3 cake
pieces...
Use the remaining jam and cream filling to garnish the top as you
desire... Refrigerate the torte until ready to serve...
>>>Nutritional Info... per serving<<<
170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat
from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
Watertown NY on CYBEREALM BBS at (315)-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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Tender Fried Steak Ala GeorgeSummary
DescriptionTender Fried Steak Ala George recipe
Ingredients
Instructions1) Cut cube steak into 4-6 oz pieces. 2) In shallow bowl, dissolve envelope
of Onion Soup mix in 1/2 cup of hot tap water. 3) Marinate the steak pieces
in the soup mixture and let stand until all the soup is absorbed. 4)
Preheat a 13" skillet (Cast Iron is best) over medium-low heat with just
enough vegetable oil to cover the bottom. 5) Roll marinated steak in flour.
6) Place steaks in pre-heated skillet and fry, turning often, until juices
run clear and coating is golden brown. (As you turn sprinkle lightly with
pepper and salt, one time on each side) 7) Remove steaks and let drain 3-5
minutes on paper towels.
IF GRAVY is desired, add 1/2 to 3/4 cup of water to hot skillet, scraping
the bottom to loosed any crispies left from the steak coating. Add 1 -2
teaspoons of flour (dissolved in a small amount of cold water), with salt
and pepper as necessary to make a smooth gravy.
YUM - YUM - YUM, Man that was good!
I served it with baked potatoes, real bacon bits and black-eyed peas.
From: George Zimmerman == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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Quick 'n Easy Macaroni and CheeseSummary
DescriptionQuick 'n Easy Macaroni and Cheese recipe
Ingredients
InstructionsPreparation time, not flavour, has been decreased.
COOK macaroni until al dente. Drain well. COMBINE 1 1/2 Cups Cheddar
cheese and remaining ingredients in large bowl. STIR in macaroni. MIX well.
Turn into greased 9" x 9" baking pan. SPRINKLE with remaining cheese. BAKE
at 350F (180C) for 30 minutes or until hot. BROIL lightly, if desired, for
a crisp golden brown top.
HELPFUL HINT: Microwave: Don't sprinkle cheese on top. Cover with wax
paper. Cook at Medium 10 - 12 minutes, stirring twice. Sprinkle cheese on
top. Broil in conventional oven until brown.
Source: Bick's Savoury Relish Recipes Vol.1 Submitted by: Kathleen Pickell
August 02, 1995
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 12:31:57 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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GARNISHSummary
DescriptionGARNISH recipe
Ingredients
InstructionsPREP (Approx). 6 cup shredded napa; 1+1/4 cups peeled, seeded and sliced
cucumbers; 1 cup coarsely grated carrots. Make the HONEY-LIME DRESSING: In
a small bowl, whisk together honey, peanut butter, lime juice, chopped
fresh mint, minced jalapeno pepper, soy sauce, minced garlic and grated
lime peel, until well blended.
SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing
and peanuts; toss until well blended. Toss with dressing. Sprinkle each
salad with peanuts just before serving.
RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/
[3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98 [5] kitmailbox
9/1/98
Recipe by: HONEY.COM by National Honey Board
Posted to KitMailbox Digest by Pat Hanneman
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Ham and Asparagus Roll-UpsSummary
DescriptionHam and Asparagus Roll-Ups recipe
Ingredients
InstructionsIn a skillet, cook asparagus in a small amount of water for 6-8 minutes or
until crisp-tender; drain well. Roll each slice of ham arund two to three
asparagus spears. Place ham rolls, seam side down in a greased 11x7x2"
baking dish. Combine soup and milk and pour over ham rolls. Top with
almonds. Cover and Microwave on High for 3-5 minutes or until bubbly.
Yield: 5 servings. Note: Great for leftover holiday ham. Submitted by Grace
Andrew, Grand Rapids, Michigan MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home 30-Minute Cookbook, p. 150
Posted to MC-Recipe Digest by Roberta Banghart
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Rakott Krumpli (Hungarian Layered Casserle)Summary
DescriptionRakott Krumpli (Hungarian Layered Casserle) recipe
Ingredients
InstructionsFat grams per serving: Approx. Cook Time: 0:30
Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water
to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to
350 F. Butter a deep casserle, and arrange a layer of potatoes on the
bottom. Season with salt. Melt butter and sprinkle a little on top of the
potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato
layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casserle has been refrigerated before cooking.
~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Espresso BreadSummary
DescriptionEspresso Bread recipe
Ingredients
InstructionsAdd ingredients according to bread machine manufacturer's instructions.
Makes a 1.5 pound loaf.
Recipe by: More Electric Bread
Posted to MC-Recipe Digest V1 #1022 by "jms@twave.net"
NotesImported from RecipeML file
Risotta PrimaveraSummary
DescriptionRisotta Primavera recipe
Ingredients
InstructionsIn a 1-qt microwave-proof dish, microwave butter on high for 20-30 secs
until melted. Stir in onion, cover and microwave for 1 min.
Stir broth & rice into onion mixture; cover. Microwave on high 6 min.
Rotate halfway through. Stir in carrot & red pepper; cover and microwave 4
min on high.
Stir peas, 1/2 c. water and basil into rice mixture. Cover and microwave 4
min. on high. Stir, cover, and microwave on high 2 more min.
Stir in parmesan cheese, garlic and pepper. Cover and set aside for 6-8
min., stirring occasionally, until rice is cooked but slightly chewy. Stir
in an add'l 2-4 T of water for a creamier texture.
Recipe By : Country Living, May 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Scallops & Baby Clams W Broccoli, Ginger & Soy Sauce FlavrsSummary
DescriptionScallops & Baby Clams W Broccoli, Ginger & Soy Sauce Flavrs recipe
Ingredients
InstructionsRinse the broccoli under cold, running water and place, still wet, in a
small soup bowl. Season with the soy sauce. Cover with a wet paper towel
and microwave on high for 3 minutes. Remove from the oven and uncover.
Meanwhile, lightly sear the scallops on high heat in a small saute pan with
the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger
juice or grated ginger and the clams. Season with a pinch of sea salt.
Cover and continue cooking for 2 minutes or until the clams have opened.
Serve immediately.
Yield: 1 appetizer
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8807
Posted to MC-Recipe Digest V1 #394 by Angele Freeman
NotesImported from RecipeML file
MARINADESummary
DescriptionMARINADE recipe
Ingredients
InstructionsStack beef steaks; cut lenthwise in half and thein crosswise into 1" wide
strips. Combine marinade ingredients; add beef, tossing to coat. Cover and
marinate in refrigerator 10 minutes. Meanwhile cook pasta according to
package directions. Keep warm.
Remove beef from marinade; reserve marinade. Heat large nonstick wok or
skillet over medium-high heat until hot. Add beef (half at a time) and stir
fry 1 to 2 minutes or until outside is no longer pink. (Do not overcook).
Remove beef. Keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and
reserved marinade; cook until spinach is wilted and mixture is heated
through, stirring occasionally. Return beef to skillet; mix lightly.
Garnish with chili peppers. 5 servings.
Recipe by: Unknown Posted to MC-Recipe Digest V1 #655 by L979@aol.com on
Jul 6, 1997
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Guacamole Nueva (Naturalland)Summary
DescriptionGuacamole Nueva (Naturalland) recipe
Ingredients
InstructionsPREP: Grate the cucumber. Place in a sieve and press to drain excess
liquid.
1. In a food processor or blender, puree avocado, lime juice, tomatillos,
cilantro, chives, jalape�, and yogurt.
2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree,
salt, and hot sauce. Stir to mix.
Makes about 1 quart.
Lacto PER (1TBS) SERVING: 8 CAL (49% from fat), 0.3g PROT, 0.4g FAT, 0.7g
CARB, 26mg SOD, 0.1mg CHOL, 0.2g FIBER
TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony
flavor, used in salsas. Available canned or fresh. If you need a small
amount, substitute a salsa verde that is mostly tomatillos.
Notes: Here is a lower fat alternative to the classic dish. Since it has
such a lovely color, I suggest serving it in a Mexican terra cotta bowl
surrounded by blue corn tortilla chips.
Recipe by: ETHNIC FLAVORS: The Culinary Herbs of Mexico*
Posted to MC-Recipe Digest by Kitpath
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Abm Sourdough Dill and Onion RyeSummary
DescriptionAbm Sourdough Dill and Onion Rye recipe
Ingredients
InstructionsI just realized that I never added any sugar or dry milk. It doesn't seem
to miss them. Next time I'll add more dill and onion. The jars were almost
empty when my baking fit struck me, so I went with what I had.
I baked it on the regular bake cycle. It rose almost to the top of the pan
and is a lovely golden color. Tastes pretty good, too.
*Starter: 2c all purpose flour, 2 c warm water, 1 pk yeast. Combined and
left in oven all night with the light on. It doesn't have a name yet. Would
"Bubbles" be too optimistic?
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Impossible Burrito BakeSummary
DescriptionImpossible Burrito Bake recipe
Ingredients
InstructionsMix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30
minutes at 350 or till golden brown. We have found if you let it sit for
about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour
cream and mexican chips. Can be made the night before and refrigerated;
then put in the oven. (wrv)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NotesImported from RecipeML file
Cheese Quesadilas with GuacamoleSummary
DescriptionCheese Quesadilas with Guacamole recipe
Ingredients
InstructionsIn a mixing bowl, add the avocados. Using a fork, slightly mash the
avocados. Add the lemon juice, garlic, and red onions. Mix thoroughly.
Season the mixture with salt, pepper and hot sauce. Sprinkle 1/4 of
each cheese over the top of four individual tortillas. Top the
tortillas with the remaining four tortillas. In a saute pan, heat 1
teaspoon of the oil. When the oil is hot, gently lay a quesadilla in
the hot oil and pan-fry for 2 to 3 minutes on each side, or until
golden brown. Remove the quesadilla from the pan and repeat the
cooking process for the remaining quesadillas. Serve the quesadillas
with the guacamole. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B03 broadcast 02-03-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NotesImported from RecipeML file
Glazed Shoyu Chicken WingsSummary
DescriptionGlazed Shoyu Chicken Wings recipe
Ingredients
InstructionsRemove tips from wings. Leave whole or cut at joint. Place onions in
large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar
and bring to a full boil. Reduce heat and place chicken in mixture. Cover
and simmer over low heat for 20 minutes, turning occasionally or until
done. Sprinkle sesame seeds if desired. Makes 8-10 *****The Book of
Appetizers by June Budgen*****
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
NotesImported from RecipeML file
Rotini and CrabSummary
DescriptionRotini and Crab recipe
Ingredients
InstructionsCook pasta; add broccoli 5 minutes before end of cooking time. Cover pot,
return to boil Cook 5 more minutes. Drain and rinse under cold water; set
aside. Heat margarine and oil, add garlic, zucchini, scallions and crab;
cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce
cheese, salt and pepper. Garnish with remaining ounce of cheese before
serving.
Makes 8 servings.
This is good hot (as a main diah) or cold (as a salad). Leftovers are great
for lunches.
Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.
Recipe By : Kathy Cox
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Garlic Croutons with ThymeSummary
DescriptionGarlic Croutons with Thyme recipe
Ingredients
InstructionsContributed to the echo by: Sallie Austin Originally from: Gourmet magazine
Garlic Croutons with Thyme
Rub a small heavy skillet with the cut side of the garlic and in it cook
the garlic in the butter over moderately low heat, stirring, for 5 minutes,
or until it is golden. Discard the garlic, add the bread cubes and the
thyme, and cook the croutons, tossing them, until they are toasted lightly.
Sprinkle the croutons with salt to taste and transfer them to paper towels
to drain.
Makes about a cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
NotesImported from RecipeML file
GARNISHSummary
DescriptionGARNISH recipe
Ingredients
InstructionsCombine the water, salt and carrots in a 2 1/2-quart saucepan; cover and
bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until
the carrots are very soft. Remove from the heat and let cool. In a
blender or food processor puree the carrots and cooking liquid. In a
large bowl combine the pureed carrots with the orange juice, nutmeg, and
broth, blending well. Cover the bowl and refrigerate 2 hours or until
well chilled. Serve cold with a garnish of one fresh orange slice and one
mint sprig.
Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
47 2 G 10 G 2 G 0 0 0 167 Mg
From The Cookbook For The 90s By Helen V. Fisher
NOTE: If you prefer a sweeter taste, add 2 tsp of sugar before chilling.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
NotesImported from RecipeML file
Green Beans And Carrot SaladSummary
DescriptionGreen Beans And Carrot Salad recipe
Ingredients
InstructionsIn pot of boiling water, blanch carrots just until tender. Remove with
slotted spoon. Drain. Blanch in same pot, green beans until tender. Remove
& drain. Melt butter in skillet & saute radicchio & cabbage for about 1
minute sprinkle with dill seed, rosemary leaves, salt & pepper. Add carrots
& beans. Toss together well. Serve.
Approximately 5-8 minutes.
Per serving (excluding unknown items): 743 Calories; 65g Fat (75% calories
from fat); 7g Protein; 40g Carbohydrate; 99mg Cholesterol; 95mg Sodium
By Patty
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Deviled Eggs with LegsSummary
DescriptionDeviled Eggs with Legs recipe
Ingredients
InstructionsCut eggs in half lengthwise and place yolks in a 1 quart plastic bag.
Reserve whites. Place mayonnaise, sour cream, Dijon mustard, lemon juice
and salt and pepper in bag with yolks. Press out air. Close bag and knead
until contents are thoroughly blended. Push contents toward corner. Snip
about 1/2-inch off corner of bag. Squeezing bag gently, fill reserved
whites with yolk mixture. Chill to blend flavors.
Yield: 12 deviled eggs
Recipe by: Cooking Live Show #CL8928 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman"
NotesImported from RecipeML file
Chinese Risotto with Shiitake MushroomsSummary
DescriptionChinese Risotto with Shiitake Mushrooms recipe
Ingredients
InstructionsHeat 1 tablespoon sesame oil in heavy medium skillet over medium- high
heat. Add minced chili and saute 1 minute.
Add garlic and saute 1 minute. Remove from heat. Add soy sauce, rice
vinegar and pinch of sugar and stir to blend. Strain through fine sieve
into small bowl, pressing on solids with back of spoon. (Soy sauce mixture
can be prepared 1 day ahead. Refrigerate.)
Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
Add chopped shallots and saute 2 minutes. Add sliced shiitake mushrooms and
smoked pork and saute 6 minutes. Add rice and stir 1 minute. Add 3 cups
chicken stock and bring to simmer, stirring occasionally. Reduce heat,
cover and simmer until rice is just tender but still firm to bite, stirring
occasionally, about 20 minutes. Add chopped mustard greens and cilantro and
stir 1 minute. Mix in soy sauce mixture. Add more chicken stock by
tablespoons if rice is dry. Divide risotto among bowls and serve.
This recipe comes from Yujean Kang's in Pasadena, CA. Yujean Kang's is
known for its creative interpretation of Asian cooking.
ERIC HUNT
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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Spicy Apricot Oat MuffinsSummary
DescriptionSpicy Apricot Oat Muffins recipe
Ingredients
InstructionsSift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk
and oil in small bowl; blend well. Add all at once to dry ingredients,
stirring just enough to moisten. Spoon batter into greased 3-inch
muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or
until golden brown. Serve hot with butter and homemade jam or jelly.
Posted to MM-Recipes Digest V4 #014, by "Jodi Edmundson"
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Ken's Corn MuffinsSummary
DescriptionKen's Corn Muffins recipe
Ingredients
InstructionsSaute 5 habanero chiles and the two poblano chiles in the 1/2 cup corn oil;
cool. Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the
prepared chile oil Combine dry ingredients milk mixture and last two
chiles; mix just until blended; bake at 400 F for 25 minutes or until
golden brown. Caution! The heat builds on you. Enjoy
Busted by Christopher E. Eaves
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Crisp PicklesSummary
DescriptionCrisp Pickles recipe
Ingredients
InstructionsDrain pickles & discard juice. Slice pickles 1/2-inch thick & divide into 3
parts, placing each third in a separate bowl. Pour the rest of the
ingredients (divided into thirds) over each bowl of pickles. Do not stir
the first day. Cover & refrigerate. For 3 days stir each day & then put
into sterilized jars & seal. (Discard garlic when placing in jars.)
MRS. JAMES P. BAKER
From
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KOUFTA BEL SENIASummary
DescriptionKOUFTA BEL SENIA recipe
Ingredients
Instructionssubmitted by: HANRE@aol.com (Hanadi, Kuwait)
Here are some of my favorite recipes. I hope you'll enjoy them as much as
my family does. Notes: A different way of serving kababs.
Mix all the ingred and shape into round flat shapes (At this piont the
kababs can be frozen). Fry the Kababs or grill them.
To make Koufta Bel Senia, spread the meat in a oven dish. Layer the potatos
and tomatoes on top. Cover w/ foil. Bake in a 400F. oven for 1/2 hr. Mix
the rest of the ingred. and pour on the meat. Return the dish uncovered to
the oven and bake for another 1/2 hr.
Notes: Same recipe makes Koufta Bel Senia.
DAVE
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ALYCE MANTIA KRBS41ASummary
DescriptionALYCE MANTIA KRBS41A recipe
Ingredients
InstructionsChop cauliflower coarsely. Heat oil in a large saucepan over med heat. Add
garlic, jalapeno pepper (seeded), onion, cardamom and mace and saut
until
veggies soften, about 5 minutes. Add cauliflower and stock. Bring to a boil
and simmer, covered, until all veggies are tender, about 25 minutes. Puree
soup in a blender or food processor. Add salt and pepper to taste. Sprinkle
each serving with the minced fresh parsley. Now, this is the recipe as
given to me by a friend of mine. When I made it I added a bit more
cardamom, 'cause I like the flavor. I don't keep mace around, but used one
tiny grating of fresh nutmeg and that was good. It can be served cold or
warm. Pretty good stuff! Regards from Memphis, Alyce MM Format Norma Wrenn
npxr56b
Posted to MC-Recipe Digest V1 #1065 by "M. Hicks"
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Seared Duck Breast with GingerSummary
DescriptionSeared Duck Breast with Ginger recipe
Ingredients
InstructionsWith the point of a knife, score the skin side of the duck breasts in a
crosshatch pattern, being careful not to pierce the flesh of the meat.
Season the duck breasts with salt and pepper. Heat a saute pan over medium
heat for 2 minutes before adding the breasts, skin side down. Cook over
medium to low heat for approximately 6 minutes to 8 minutes to render the
fat. Before turning the breasts over, carefully remove the excess fat from
the saute pan. Turn the breasts over and saute the flesh side for 3 to 4
minutes before removing the duck breasts from the pan. Add the shallots to
the pan in which the duck breasts were cooked and return to the heat. Saute
the shallots briefly before adding the ginger, add the honey and mirin,
stir to combine and add the hot broth. Reduce to a simmer and cook until
half the liquid has evaporated. Add the soy and cabbage and cook for 2
minutes before adding the scallions, stir, and remove from the heat. The
breasts have rested for several minutes and should now be medium-rare. They
can be sliced lengthwise or crosswise and several slices placed on each
plate. Quickly reheat the sauce, if necessary, and drizzle some around the
duck breasts. This recipe yields 4 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A38 broadcast 04-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-20-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
NotesImported from RecipeML file
Fig GemsSummary
DescriptionFig Gems recipe
Ingredients
InstructionsWarm your food grinder. With medium blade, grind figs, raisins and nuts.
Stir together with sugar and peanut butter. Add honey to soften enough to
make fruit pliable. With your hands, make balls the size of small
walnuts, and roll in confectioners' sugar. Place on a pretty plate or
tray, surround them with figs stuffed with candied cherries or nut halves,
for festive (but fast disappearing) centerpiece.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
NotesImported from RecipeML file
Peach-Blueberry CrispSummary
DescriptionPeach-Blueberry Crisp recipe
Ingredients
InstructionsPEACH-BLUEBERRY CRISP
Preheat oven to 375 degrees. Combine wheat germ, 1/4 c flour, brown sugar,
and cinnamon. Cut in butter. Combine peaches, blueberries and 4 tsp flour,
tossing to coat evenly. Spoon into 8 inch square pan. [Begin microwave
directions here] Top with wheat germ mixture. Bake 30-35 minutes, until
fruit is tender. Serve warm with vanilla yogurt or ice cream.
Serves 6
Microwave directions: Place in 8 inch square microwavable dish. Cover and
microcook on HIGH 7-9 minutes, stirring after 4 minutes. Top with wheat
germ mixture. Microcook on HIGH 3 minutes, until fruit is tender. Serve as
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
NotesImported from RecipeML file
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