kitchen cooking food recipes

TOPPING recipe

Preheat 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 on Feb 24, 1998

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FOR THE RASPBERRY CREAM recipe

>>>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 George recipe

1) 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 Cheese recipe

Preparation 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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GARNISH recipe

PREP (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 on Sep 01, 1998, converted by MM_Buster v2.0l.

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Ham and Asparagus Roll-Ups recipe

In 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 on Mar 09, 1998

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Rakott Krumpli (Hungarian Layered Casserle) recipe

Fat 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 Bread recipe

Add 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" on Jan 18, 1998

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Risotta Primavera recipe

In 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 Flavrs recipe

Rinse 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 on Jan 28, 1997.

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MARINADE recipe

Stack 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) recipe

PREP: 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 on May 08, 1998

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Abm Sourdough Dill and Onion Rye recipe

I 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 Bake recipe

Mix 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

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Cheese Quesadilas with Guacamole recipe

In 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.

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Glazed Shoyu Chicken Wings recipe

Remove 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

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Rotini and Crab recipe

Cook 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Garlic Croutons with Thyme recipe

Contributed 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

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GARNISH recipe

Combine 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

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Green Beans And Carrot Salad recipe

In 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 on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2002 Converted by MM_Buster v2.0l.

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Deviled Eggs with Legs recipe

Cut 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" on Aug 4, 1997

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Chinese Risotto with Shiitake Mushrooms recipe

Heat 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 Muffins recipe

Sift 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" on Sun, 12 Jan 1997.

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Ken's Corn Muffins recipe

Saute 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 Recipe by: krowberr@pacific.abbotthpd.com Posted to recipelu-digest by "Christopher E. Eaves" on Mar 15, 1998

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Crisp Pickles recipe

Drain 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 , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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KOUFTA BEL SENIA recipe

submitted 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 RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 24 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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ALYCE MANTIA KRBS41A recipe

Chop 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" on Jan 31, 1998

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Seared Duck Breast with Ginger recipe

With 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.

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Fig Gems recipe

Warm 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

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Peach-Blueberry Crisp recipe

PEACH-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

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