TALK TKL Chat Room Recipes - 01-31-98
Romantic Dinner Recipes (47)


Susan,IN (10:25:46 am) : 

Pecan Chicken

Source: Unknown, This is the first dinner my hubby made for me when we were
dating!

Serves: 4

2 pounds boneless skinless breasts, pound flat
1/2 cup finely ground pecans
1/2 cup bread crumbs
3 egg whites
2 tablespoons stone ground mustard
2 cups heavy cream
2 more tablespoons stone ground mustard
1 stick of butter (at least)

Mix pecans and bread crumbs. Beat egg whites till slightly foamy. Mix in 2
tablespoons stone ground mustard. Dip chicken into the egg mixture, then
coat with pecans. Saute in butter till cooked through, Keep warm in oven.

Add cream to the pan drippings. Stir in remaining 2 Tablespoons mustard.
Place chicken on serving platter, spoon sauce over it.

We usually serve this with white rice mixed with a little wild rice.
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Csally/wv (11:53:04 am) : * Exported from MasterCook *

Salmon Tortilla Appetizers

Recipe By : Jo Anne Merrill
Serving Size : 48 Preparation Time :3:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces salmon, canned -- flaked
8 ounces cream cheese -- softened
4 tablespoons salsa -- mild or medium
2 tablespoons fresh parsley
1 teaspoon cilantro
1/4 teaspoon ground cumin -- optional
8 flour tortillas -- 8 inch

Drain salmon and remove any bones. In a small bowl combine salmon, cream
cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2
tablespoons mixture over each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap.
Refrigerate 2-3 hours; slice each tortilla into bite-size pieces.

Yield: About 48 appetizers.

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CC/CA (12:16:46 am) : Pork Tenderloin Dinner

Fresh fruit kabobs garnish this lean pork entree in the summertime -- in
winter, use your favorite homemade chutney.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fresh Mushroom Soup

An easy to make soup that's great for a light lunch or dinner starter.

1 pound fresh mushrooms
1 tablespoon vegetable oil
2 cups water
2 cups regular nonfat dry milk
1 teaspoon onion flakes
1 tablespoon parsley flakes
1 tablespoon flour
1 tablespoon sherry

Slice caps and stems of mushrooms in thick pieces. Heat oil in a heavy
saucepan and saute the mushrooms quickly until just crisp tender. Combine
all other ingredients in blender and mix until thick and foamy. Add
mushrooms and blend again at lowest speed for 4-5 seconds or until mushrooms
are chopped into fine pieces but not pulverized. Pour mixture back into the
saucepan and heat slowly, stirring with a wire whisk to keep from burning.

The American Mushroom Institute
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pork Tenderloin Medallions
with Orange Honey-Mustard Sauce

1 pork tenderloin, trimmed, cut into medallions
1/2 cup all-purpose flour
1 tablespoon vegetable oil
thyme, to taste
dill weed, to taste
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon freeze dried green peppercorns

Soak peppercorns in water for 30 minutes, then drain.
Lightly coat tenderloin medallions in flour and saute in non-stick pan with
1 tablespoon vegetable oil until lightly browned.
Sprinkle medallions with crushed dill weed and thyme. Cover, cook on low
heat while preparing sauce.
Combine orange juice, mustard, honey, and soaked peppercorns.
Coat medallions with sauce and cook on low heat for 20 minutes longer. Turn
medallions to glaze with sauce.
Serve hot garnished with parsley and orange slices.

The number of servings depends on the size of the tenderloin.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Artichoke Rice Salad

3 cups cooked rice, cooked in chicken broth
2 6 oz. jars artichoke hearts, coarsely chopped
1 cup sliced mushrooms
1/2 cup sliced green onions
1/2 cup chopped red bell peppers
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
1 1/2 tablespoons white vinegar
6 lettuce

Drain artichoke hearts, reserving liquid. Combine hot rice, artichoke
hearts, mushrooms, onions, cheese and pepper. Combine reserved liquid from
artichokes and vinegar; shake to combine. Drizzle over salad. Spoon into
individual lettuce-lined salad plates.

USA Rice Council
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Glazed Fruit Kabobs

2 California nectarines, cut into 12 wedges
3 fresh plums, quartered
1/2 pineapple, pared, cut into 2-inch cubes
1/4 cup brown sugar, packed
3/4 teaspoon rum extract
2 tablespoons water
1 1/2 teaspoons cornstarch

Alternate fruit on skewers. Combine sugar, rum extract, water and cornstarch
in saucepan. Heat to boil, stirring constantly. Cook until thick and clear.
Place skewers in shallow pan. Brush with glaze mixture. (This much may be
done ahead.) Place skewers over medium coals, about 4 to 5 inches from heat.
Barbecue 6 to 8 minutes or until hot, turning once. Brush occasionally with
glaze.

The California Tree Fruit Agreement
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Creme Caramel

Using egg substitute makes this a better than OK dessert, even for those
watching their cholesterol and fat intakes.

1/2 cup sugar
2 cups 2% lowfat milk
8 ounces Healthy Choice Cholesterol Free Egg Prod
1/4 cup sugar
1/2 teaspoon vanilla extract

Place 1/2 cup sugar in heavy saucepan. Cook over low heat until sugar melts
and turns golden brown. Pour immediately into 6 custard cups. Let cool.

In medium bowl, combine milk, egg product, 1/4 cup sugar and vanilla. Stir
until sugar dissolves. Pour into custard cups. Place cups into baking pan;
fill pan with 1 inch of hot water. Bake in 350 degree F. oven for 50 minutes
or until custard is soft set in the center. Chill in refrigerator.

To serve, run knife around edge of cups and unmold onto serving plate.

Healthy Choice
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(12:17:46 am) : Worlds Best Roast Chicken

One 6-7 pound roasting chicken
Three or Four small lemons
One tbs plus one tsp coarse or kosher salt
One tsp paprika
Two large garlic cloves, pressed
2 cups water

Preheat the oven to 300. Remove the giblets and excess fat from the cavity
of the chikcen. Rinse the chicken, inside and out, in cold water and dry it
thoroughly with paper towels. Roll the lemons on a countertop to soften them
Then pierce each lemon with a skewer or toothpick in about twenty places.
In a small bowl, use a spoon to mash the salt, paprika, and garlic into a
paste. Rub half the paste inside the chicken's cavity. Then cram in as many
of the lemons as will fit. Truss the chicken if you like; it isn't
essential. Rub the rest of the paste all over the outside of the chicken.
Place the chicken on a greased rack and put the rack into a greased roasting
pan. Pour the water into the bottom of the pan.
Bake the chicken for 45 to 60 miinutes per ound, don't worry, this is the
correct amount. As the water in the pan evaporates, add more. Take the
lemons out before you bring the chicken to the table, they won't be very
attractive at this point. Serve the chicken with the pan juices. Makes a
meal for 6 plus leftovers.
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CC/CA (12:19:50 am) : Romantic Veal Dinner

Tender veal strips with red peppers, onions and mushrooms top spinach
linguine for an easy romantic or company dinner. Here the salad is suggested
as a first course.
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Blue Crab Salad

12 ounces blue crabmeat
10 ounces fresh asparagus
4 large lettuce leaves
thinly sliced lemon
1/2 cup lowfat mayonnaise
1 tablespoon capers, drained
1 tablespoon lemon juice
2 drops liquid hot pepper sauce
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce

Remove any remaining shell or cartilage from crabmeat. Flake crabmeat. Cook
asparagus spears. Drain and chill. Place 3 or 4 asparagus spears in each
lettuce cup. Place 1/4 of crabmeat on asparagus. Cover with approximately 2
tablespoons Lemon-Caper Dressing. Garnish with lemon.

For Lemon-Caper Dressing: Combine ingredients from mayonnaise to
Worcestershire sauce. Chill. Makes approximately 2/3 cups dressing.

South Carolina Wildlife and Marine Resources Dept.

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Basil Veal and Pasta

1 pound veal cutlets, from the leg
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 tablespoon olive oil
1/2 cup red bell peppers, cut into short thin strips
1/2 cup chopped onions
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup dry white wine
2 cups cooked spinach linguine

Pound veal leg cutlets to 1/8-inch thickness. Cut into 1 x 3-inch strips;
set aside. Stir together basil, salt, crushed red pepper, and olive oil.
Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high
heat. Stir-fry red bell pepper strips and onion 1 minute. Add mushrooms;
stir-fry 2 minutes, just until vegetables are crisp-tender. Remove from
skillet and reserve. In remaining seasoned oil, stir-fry veal strips, half
at a time, over medium-high heat, 1 to 2 minutes, just until cooked through;
remove veal from skillet and reserve. Stir cornstarch into wine until
smooth. Add wine to skillet; cook over high heat about 30 seconds, until
thickened. Return veal and vegetables to skillet; heat through. Serve over
pasta.

National Livestock and Meat Board
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Honey-Apple Tart

A noted advantage of cooking with HONEY is that it is a natural preservative
and foods made with it, especially baked goods, retain their freshness
longer.

Yield: 1 9-inch pie

3/4 cup unbleached flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1/3 cup shortening
1/8 cup water
3 to 4 apples
3/4 cup chopped walnuts
1 cup honey
3 eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter, melted

Pastry (first 5 ingredients): In medium-size bowl, blend together flours and
salt. Cut in the shortening until pieces are size of peas. Sprinkle with
water and gently mix with fork. Roll out on surface sprinkled with whole
wheat flour. Place in 9-inch tart or pie pan.

Filling: Peel apples and slice into thin slices; arrange in circle around
tart or pie pan. Sprinkle with walnuts. In medium-size bowl beat remaining
ingredients until well blended. Pour over apples and nuts. Bake in 350
degree F. oven 35 to 40 minutes.

American Beekeeping Federation
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CC/CA (12:22:13 am) : Spicy Shrimp Frittata

When you want a special brunch for a special day, try this shrimp frittata
with a low-calorie yogurt sauce.
~~~~~~~~~~~

2 teaspoons vegetable oil
4 ounces frozen tiny shrimp, cooked
1/2 cup green bell peppers, chopped
1/4 cup onions, chopped
2 garlic cloves, minced
1/4 teaspoon thyme leaves, crushed
4 eggs
1/4 cup 2% lowfat milk
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/2 cup tomatoes, chopped, drained

In 8-inch omelet pan or skillet with ovenproof handle*, stir together oil,
shrimp, pepper, onion, garlic and thyme. Cook over medium heat, stirring
occasionally, until pepper is tender, about 3 to 4 minutes. Beat together
remaining ingredients except tomatoes until blended. Pour over shrimp
mixture. Cook over low to medium heat until eggs are almost set, about 8 to
10 minutes. Sprinkle with tomatoes. Broil about 6 inches from heat until
eggs are completely set, about 2 to 3 minutes. Cut into wedges and serve
from pan or slide from pan onto serving platter.

*To make handle ovenproof, wrap completely with aluminum foil.

The American Egg Board.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Herbed Yogurt Topping

A great topping for potatoes or other vegetables.

2 garlic cloves
1 cup chopped cilantro
3/4 cup chopped fresh parsley
1/2 teaspoon grated lime peel
1/4 teaspoon red hot pepper flakes, (optional)
1/4 teaspoon salt
1 teaspoon fresh lime juice
1 cup plain nonfat yogurt

With food processor or blender running, drop in garlic. Add remaining
ingredients except yogurt. Blend until very finely chopped. Stir cilantro
into yogurt.

The California Beef Council
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CC/CA (12:23:08 am) : Turkey Perugina

Boneless turkey cooks quickly with fresh fennel -- here sparked with marsala
wine and lemon juice.

1 1/2 tablespoons olive oil, divided
1 small garlic clove, minced
1 teaspoon dried Italian seasoning
salt, to taste
ground pepper, to taste
1 pound skinless boneless turkey
1 1/2 cups thinly sliced fennel
1/2 cup low-fat reduced sodium chicken broth
3 tablespoons marsala
3 tablespoons fresh lemon juice
1 fresh lemon peel, grated
1 tablespoon minced fresh parsley
2 cups hot cooked rice
lemon wedge, (optional)
fresh parsley, (optional)

In small bowl, combine 1/2 tablespoon olive oil, minced garlic and
seasonings. Brush mixture evenly on all sides of Perdue Fit 'n Easy fresh
skinless and boneless turkey tenderloins.

In large nonstick skillet over medium-high heat, heat remaining 1 tablespoon
oil. Add turkey and saute until lightly browned. Remove turkey from skillet
and set aside. Add fennel to skillet and saute 2 to 3 minutes. Remove fennel
and set aside with turkey. Add chicken broth and Marsala to skillet; bring
to a boil, scraping up browned bits from bottom of skillet. Return turkey
and fennel to skillet; reduce heat to low. Sprinkle with lemon juice, lemon
peel and minced parsley. Cover and simmer 15 to 20 minutes until turkey is
cooked through. Serve with rice and garnish with lemon wedges and parsley
sprigs, if desired.

Perdue Farms
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(12:40:57 am) : STEAK DIANE

A famous restaurant dish. Steak and sauce flavored with Worcestershire,
mustard and Sherry wine.

1 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry's Seasoned Salt to taste
Lawry's Seasoned Pepper to taste
2 tablespoons butter
1/2 teaspoon dry mustard
1/4 cup chopped green onion
2 tablespoons butter
1 tablespoon Worcestershire sauce
3 tablespoons dry Sherry wine
1/4 teaspoon Lawry's Garlic Powder with Parsley
1 tablespoon chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle
lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt
2 tablespoons butter and stir in mustard. Add onion and as many steaks as
will fit in pan. Quickly brown and transfer to heated plater. Repeat with
remaining steaks. To pan juices, add remaining 2 tablespoons butter,
Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over
high heat until slightly thick. Stir in parsley and pour sauce over steaks.

Makes 4 servings

PRESENTATION: Serve with new potatoes, Bibb lettuce salad and broiled
tomatoes.
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SueA, CA (12:56:52 am) : Chicken With Raspberry Vinegar Sauce
3 to 4 servings.

3 tablespoon (3/8 stick butter)
1 tablespoon oil
1 2-1/2 to 3-pound fryer, cut into serving pieces
3/4 teaspoon salt
3/4 cup raspberry vinegar
1-1/4 cup good quality chicken stock
1-1/4 cups whipping cream
Raspberry vinegar
Salt and freshly ground pepper
Heat butter and oil in large skillet. Add chicken and saute on all sides
until golden brown. Remove from skillet using tongs and sprinkle with salt;
set aside.
Drain off excess fat and teturn skillet to hat. Deglaze pan by adding 3/4
cup raspberry vinegar. Return chicken to pan, add stock and simmer covered
until chicken is tender and juices run clear. Transfer chicken to serving
platter and keep warm.
Bring liquid in pan to boil, then reduce heat and cook unitl sauce is
consistency of light cream. Add cream and reduce sauce again. Add additional
vinegar, salt and pepper to taste. Stir in juices that have accumulated on
platter. Pour sauce over chicken and serve.

from Les Pastoureaux Paris, France
In Bon Appetit Favorite Restaurant Recipes
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Susan,IN (3:28:38 pm) : Pork Tenderloin with Onion-Apple Cream
Source: Sunset--"Cooking for Two"

1 whole pork tenderloin (about 12 ounces)
Serry Baste (recipe follows)
1 large onion, thinly sliced
1 small Golden Delicious apple, thinly sliced
2 tablespoons butter or margarine
parsley springs

Place pork tenderloin on rack in a broiler pan; insert meat thermometer into
thickest part. Brush pork with sherry baste. Cook in a 425 degree oven for
25-30 minutes or until the meat thermometer registers 170 degrees; baste
frequently during basting.

Meanwhile, melt butter in a wide frying pan over medium heat. Add onion and
apple and cook, stirring frequently, until limp and golden (about 20
minutes)
Add remaining sherry baste and bring to boil; place in a small serving bowl.
Garnish meat with parsley springs and pass onion-apple cream to spoon over.

SHERRY BASTE:
Mix together 6 Tablespoons whipping cream, 2 tablespoons cream sherry, 1
teaspoon Dijon mustard, and 1/2 teaspoons each saltand prepared horseradish.

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Susan,IN (3:44:29 pm) : Chicken Breasts Veronique
Source: Sunset--"Cooking for Two"
For a special occasion, serve this elegant dish that's highlighted by a
delicate cream sauce and seedless grapes; sauted whole mushrooms are the
garnish. Just add a butter lettuce salad.

2 whole boneless chicken breasts
salt
3 Tablespoons butter or margarine
1 Tablespoon orange marmalade
1/4 teaspoon tarragon, crumbled
1/4 cup dry white wine
8 medium-sized mushrooms, fluted, and stems trimmed
1/4 cup whipping cream
1/2 teaspoon cornstarch
2 teaspoons water
3/4 cups seedless green grapes

Sprinkle chicken lightly with salt. Melt 1 Tablespoon of butter in wide
frying pan over medium heat. Add chickem breasts and cook until golden on
each side. Stir in Marmalade, tarragon, and wine. Cover and simmer for about
15 minutes or until meat is no longer pink when slashed in thickest part.
Transfer to warm serving dish.

Meanwhile, melt remaining 2 Tablespoons butter in a small pan, over medium
heat. Add mushrooms and cook, stirring until liquid evaporates.

To pan juices add cream and quickly bring to a full rolling boil. Blend
cornstarch with water; stir into sauce. Return sauce to a boil, stirring.
Mix in grapes and return to boil, then pour sauce over chicken. Garnish with
sauted mushrooms and parsley.

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Susan,IN (4:11:47 pm) : Easy French Bread (for bread machines)
1.5 pound loaf

1 cup+ 2 tablespoons water
1 Tablespoon Olive oil
1 teaspoon salt
1 1/4 tablespoons sugar
3 1/4 cups white bread flour
1 1/4 teaspoons active dry yeast

Add ingreadients in the order recommended by your machine.
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sara, ga (4:24:24 pm) : CHICKEN AND CRAB VALENTINE

3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Mix together: In a double boiler melt 6 tablespoons butter. Stir in 6
tablespoons flour. Add: Cover and cook 10-15 minutes stirring often. Add 1
cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon.
Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt
in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce.
Add walnuts and stir until walnuts are glazed. Mix with peas and rice.
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sara, ga (4:27:25 pm) : VALENTINE DELIGHT SALAD

--FIRST LAYER:--
1 lg. pkg. strawberry gelatin
2 (10 oz.) pkgs. frozen sliced
strawberries (defrost, drain, save
juice)
2 bananas, diced
1/2 c. pecans, chopped
1 c. sm. marshmallows

--SECOND LAYER:
1/2 c. sugar
1/2 c. strawberry juice
1 egg, beaten
2 tbsp. flour
2 tbsp. water
1 (8 oz.) pkg. cream cheese
1 lg. pkg. whipped topping
Prepare gelatin according to package directions. Chill until thick. Mix
strawberries, bananas, pecans and marshmallows. Add to gelatin, chill until
firm. Mix well all together. Cook sugar, strawberry juice, egg, flour and
water until thick on low heat. Add cream cheese while warm, cool and pour
over first layer. Return to refrigerator when cold. Prepare whipped topping
and spread over second layer and top with pecans. Serves 20.

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sara, ga (4:29:23 pm) : this would be nice for a romantic breakfast-in-bed!

VALENTINE BREAD

10 oz. frozen sweetened strawberries
2 eggs
3/4 c. oil
1 1/2 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
3/4 c. chopped walnuts
Preheat oven to 325 degrees. Thaw strawberries but don't drain. Puree
berries with eggs and oil. Sift dry ingredients into bowl. Stir in
strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5 inch
loaf pan. Bake for 70 minutes or until tester comes out clear. Let cool in
pan.
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sara, ga (5:06:45 pm) : VICTORIA PRINCIPAL'S LOVERS' CHICKEN

4 pieces skinned chicken (2 breasts
and 2 thighs)
1 c. white wine
2 tsp. garlic powder
3 tbsp. Cardini's lemon herb (or lime
dill) dressing
1 lemon
2 tsp. finely ground black pepper
1/2 tsp. paprika

Whatever Victoria Principal put in her chicken, she did something right.
Principal, who stars in the upcoming ABC TV movie "Blind Rage" tried to
impress Dr. Harry Glassman with her cooking skills in the early days of
their courtship. She impressed him all right--Harry and Victoria have been
married for four years. Marinate chicken in white wine, garlic powder and
Cardini's dressing for one hour. Preheat oven to 325 degrees. Spread chicken
in casserole, and squeeze fresh lemon juice on top. Spoon marinade over each
piece. Sprinkle with pepper and paprika. Bake for 30 minutes. Serves 2. For
the truly amorous, Victoria suggests complementing this dish with a green
salad and a bottle of wine.
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sara, ga (5:08:32 pm) :

THE "LOVERS" SOUP
4 cans chicken gumbo soup
1/2 pt. Light 'n Lively sour cream
alternative
2 (7 1/2 oz.) cans Alaska king crab
(tendons removed)
4 tbsp. wet horseradish
2 tbsp. curry powder
3 tsp. salt
1 1/2 tbsp. MSG
Spin gumbo in blender until smooth. Add rest of ingredients and re-blend
quickly, just enough to mix evenly. Place the blended mixture in soup bowls
and refrigerate until ready to serve. Serves 4.

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sara, ga (5:14:57 pm) : BETTER THAN LOVE CAKE
1 box plain yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. oil
8 oz. sour cream
1 Germans chocolate bar, grated
1 (6 oz.) pkg. chocolate chips
CARAMEL ICING:
1 stick margarine, melted
1 c. sifted brown sugar
1/2 c. evaporated milk
About 3/4 lb. powdered sugar
Mix cake mix, pudding, egg, oil, and sour cream. Add grated chocolate bar.
Fold in chocolate chips. Bake at 350 degrees for 55 minutes in greased and
floured tube pan. Add sugar to melted margarine and cook for 1 minute. Add
evaporated milk; cook for 2 minutes. Remove from heat and cool. Add enough
powdered sugar to spread well.

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sara, ga (5:25:58 pm) :
LOVE DRESSING
1/3 c. sugar
1 tsp. salt
1 tsp. dry mustard
1/3 c. red wine vinegar
2 tsp. onion juice
2/3 c. salad oil
1 1/2 tsp. poppy seeds
Dissolve sugar, salt and mustard in vinegar. Add onion juice and oil. Blend
in blender for 4 to 5 minutes, until thick and creamy. Gently stir in poppy
seeds. If kept covered and refrigerated, it will last a long time.

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Csally/wv (5:28:36 pm) : * Exported from MasterCook *

Pickled Pink Egg Appetizers

Recipe By : Jo Merrill
Serving Size : 6 Preparation Time :0:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups white vinegar
1 teaspoon pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
juice from pickled beets -- * optional

* Use about 2 tablespoons of the juice from pickled beets if desired; gives
a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture;
cover and cool to room temperature. Refrigerate 7-10 days before serving,
longer for stronger flavor.

- - - - - - - - - - - - - - - - - -

Serving Ideas : As an appetizer, or with cold cuts and a salad.

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CarolB,Fl (6:10:44 pm) :
FILET MAISON

1 (8-ounce) beef filet mignon (see note)
6 tablespoons butter
8 ounces fresh button mushrooms, sliced (about 3 cups; see note)
2 1/2 to 3 tablespoons brandy
6 tablespoons whipping cream
1 teaspoon Dijon-style mustard

Grill filet to desired doneness in oven broiler, in heavy skillet or on
outdoor grill.

Meanwhile, melt butter in medium skillet. Add mushrooms; saute 4 or 5
minutes, stirring constantly. Place filet on top of sauteed mushrooms. Add
brandy. Carefully set brandy aflame. When flames die down, remove filet to
serving platter; keep warm.

Add cream and mustard to mushroom mixture in skillet. Reduce sauce,
stirring, for 2 to 3 minutes.

Pour mushroom sauce over filet. Serve at once.

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Csally/wv (6:16:54 pm) : * Exported from MasterCook *

Sun-Dried Tomato-Mozzarella Appetizers

Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint cherry tomatoes
1/4 pound mozzarella cheese, part skim milk -- diced
1/4 cup olive oil
1 garlic clove -- minced
2 tablespoons fresh basil leaf -- minced
1/4 cup sun-dried tomatoes, oil-packed
black pepper

* If using oil-packed tomatoes, drain well and pat dry. Mince. If using
dehydrated, soak in water for a few minutes according to directions on
package. Dry, then mince.

Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince
garlic clove; use more garlic if preferred.
Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in
small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour
to blend flavors.
Just before serving, prepare cherry tomatoes by removing the stem end,
cutting a thin slice from bottom of tomato to keep it setting straight and
removing center from tomatoes with melon baller or small spoon. Sprinkle
inside of tomatoes very lightly with salt and invert on paper towels to
drain briefly.
Stuff the tomatoes with the cheese mixture, garnish with small basil leaves
and serve immediately.

- - - - - - - - - - - - - - - - - -

NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on
serving these soon after filling.

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Csally/wv (8:11:43 pm) : * Exported from MasterCook *

Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce

Recipe By : Mark Haugen of Tejas, Minneapolis, MN
Serving Size : 8 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water

STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour
mixture and water and knead until malleable, but not homogeneous. (The
amount of water given is approximate; adjust the amount used according to
the dough's consistency.) Leave bits of plain butter, otherwise the dough
becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a
tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at
350 degrees F for about ten minutes or until tart shell browns slightly.
Chill.

STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese
until it becomes fluff
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Csally/wv (8:12:36 pm) : * Exported from MasterCook *

Cajun Barbeque Shrimp

Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX
Serving Size : 1 Preparation Time :0:30
Categories : Fish And Seafood Taste Of New Orleans
American Classics

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fluid ounces Cajun barbecue butter -- See Recipe
7 large shrimp -- peeled & deveined
1 fluid ounce beer
1 fluid ounce chicken bouillon
1 ounce unsalted butter

See recipe for "Cajun Barbeque Butter" in this cookbook.

Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat.
Add the shrimp and saute until they begin to turn pink. Add the beer and
chicken bouillon and cook until the shrimp are done. Add the unsalted butter
and shake the pan to melt and incorporate the butter.

Pour the shrimp and butter into a calamari dish and serve hot.

CHEF'S NOTE:
For ease of preparation, mix the beer and chicken bouillon together.

- - - - - - - - - - - - - - - - - -

Serving Ideas : See recipe for "Cajun Barbeque Butter" in this cookbook.
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chef greg/va (9:24:08 pm) : sun dried cranberry vinaigrette
in blender,place 1/4 cup sun dried cranberries(available in stores,in candy
or raisin aisle,called craisins)2oz taragon vinegar,1tbl.dijon mustard
with machine running,drizzle in 1cup xvirgin olive oil.it will form a
mayonaise consistancy.add s+p to taste

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linda/tennessee (9:49:50 pm) :
STEAK AU POIVRE

This classic flamed dish is dramatic to prepare at the table.

1 tablespoon Lawry's Seasoned Pepper
2 teaspoons Lawry's Seasoned Salt
1 (2 1/2 pounds) sirloin steak, 2-inches thick
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons beef consomm, OR bouillon
1/4 cup dry white wine
1/4 cup Cognac OR brandy

Press Seasoned Pepper and Seasoned Salt into both sides of
steak with back of spoon. In large skillet, heat butter and oil.
Cook steak in butter-oil mixture 7 to 10 minutes on each side or
to desired doneness, adding more oil if necessary. Remove
steak from skillet; set aside. reduce heat to low. Add wine and
consomm, to skillet; heat slowly. Pour in liqueur, carefully
ignite. Pour flaming sauce over steak and serve immediately.
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:-))) (9:57:47 pm) : Title: Ranch Style Chicken Fried Steak And Gravy
Categories: Steak Meats Beef
Servings: 8

-----------------------------------STEAK-----------------------------------
4 lb Round Steak 1/2-inch Thick 1 c Milk
1 c Unbleached Flour 1 x Salt & Pepper
1 x Milk
-----------------------------------GRAVY-----------------------------------
4 T Fat 4 T Unbleached Flour
1 qt Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4
T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until
thickened for steak gravy.

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Charo, Ohio (10:02:54 pm) : Cheese Stuffed Baked Potatoes

4 medium baking potaotes
1 cup grated extra sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup sour cream
2 to 4 tbs unsalted butter
1/2 cup minced onion
2 garlic cloves, minced
salt to taste

Scrub the potatoes, poke with a fork and bake in the oven at 300. They'll
take 2 to 3 hours to bake since the temperature is so low. ( I put a recipe
for Worlds Best Roasted Chicken earlier and you can bake it right along with
the chicken). Split the potatoes n half while they're still hot. Carefully
scrape the insides into a large gbowl, saving the skins. Add the cheeses,
sour cream, butter, onion, and garlic. Mash well and add salt to taste.
Stuff this mixture back into the potato skins. Bake for 30 to 40 minutes
until the stuffing has brown flecks and the potatoes heated through. Serves
6.
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chef greg/va (10:07:55 pm) : tuna saint pierre
season 6oz FRESH fillet w/generic spice mix,grill to med-rare
saute 1/4# small shrimp,1/4cup diced tomato,tsp chopped garlic in tblsp.
butter for 4min.add 1/4 cup white wine, 2oz lump crabmeat and tblsp.chopped
green onion,saute for 4min more.remove from heat and swirl in tblsp.room
temp.butter.pour over fish and serve IMMEDIATELY
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linda/tennessee (10:09:23 pm) : Gingrass
Makes four servings

Ingredients
-for the roasted chicken
1 ea. Free range or roasting chicken (about 4.5 to 5
lbs.)
1 ea. Medium yellow onion
1 head Fresh garlic
1 stalk Celery
1/2 ea. Orange
all Stems from the parsley
1 Tbl. Olive oil
to taste Salt and black pepper

-for the salsa verde
1/2 cup Italian parsley leaves, chopped very fine
(about one large bunch)
1 clove Fresh garlic, peeled and minced fine
2 ea. Fresh shallots, peeled and minced fine
2 ea. Anchovy filets, chopped fine
1 Tbl. Capers, drained and minced fine
1/2 c. Virgin olive oil
1 Tbl. Sherry wine vinegar
to taste Salt and black pepper

-for the pine nut potatoes
1 Lb. Small, thin skinned potatoes (red B or
fingerling type)
1/3 c. Pine nuts, chopped fine, almost like being
ground
1 tsp. Fresh thyme leaves, chopped medium
1/2 tsp. Fresh rosemary leaves, chopped medium
3 cloves Fresh garlic, peeled and sliced thinly
1/4 c. Olive oil

Preparation
-for the roasted chicken
Preheat the oven to 350 degrees. Unwrap the
chicken and remove any giblets or other treats from
the cavity. They will not be used in this recipe but
all but the liver go well in chicken stock. Drain any
liquid out and sprinkle liberally with salt and
pepper. Cut the orange in half. Cut the garlic bulb in
half across the equator. Peel the onion and wash the
celery and parsley stems. Roughly chop all three
and combine in a bowl with the orange and garlic.
Sprinkle the mixture with salt and pepper and toss
together then stuff all into the cavity of the chicken.
Using a bamboo skewer, sew the opening to the
cavity closed. Brush or rub the olive oil over the
skin and sprinkle the entire skin with salt and
pepper. Place the chicken into a roasting pan or
casserole and into the oven. Roast for one hour and
15 minutes or until the juices from piercing the leg
run clear. Allow to rest for 15 minutes in a warm
place.

-for the salsa verde
This sauce can be made up to one day in advance
and stored, covered tightly, in the refrigerator. All
of the ingredients should be minced very finely and
combined in a mixing bowl. Add a pinch each of
salt and pepper to the bowl then, sing a wire whisk,
whisk in the olive oil followed by the vinegar.
Adjust the salt and pepper to taste and add an
additional drop of vinegar if desired. This sauce
can be served in a sauce bowl to be passed around
the table and is very good on vegetables and fish as
well as the roasted chicken.

-for the pine nut potatoes
Wash the potatoes well and place them into a
suitable pot. Cover them with water salt the water
lightly. Place over high heat and bring to a boil.
Reduce to a simmer and cook until the potatoes are
fork tender, about 15 to 20 minutes. Remove the
cooked potatoes from the water and allow them to
cool until cool enough to handle. When they have
cooled, peel off the skin and quarter them. Reserve.

In a large skillet or casserole, heat the oil until hot
but not smoking and add the garlic then reduce the
heat to low. Add the pine nuts and cook slowly until
the nuts and garlic are almost golden brown. Add
the quartered potatoes and continue to cook to heat
them through. Add the herbs and season with salt
and pepper to taste. Reserve warm. Now you are
ready to assemble the dish.

-to assemble the dish
Carve the chicken by removing both breasts from
the bone then removing both thigh and leg quarters.
Separate the thighs from the legs. Slice both breasts
on a bias into five or six slices, the last slice having
the wing attached. Arrange the chicken evenly
around four warm plates and divide the potatoes
between the plates. Spoon about one tablespoon of
the salsa verde over the chicken and serve the
remainder in a sauce bowl.
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linda/tennessee (10:14:48 pm) : Cupid's Exotic Love Tea

1 cups water
1/4 cup honey
1 cup apple juice
1/4 teaspoon cinnamon
6 Celestial Seasonings Cranberry Cove Tea
Bags

Bring water and juice to a boil. Stir in honey
and cinnamon. Add the tea bags. Remove from
heat. Let stand for one hour. Add 6 cups cold
water Pour into glasses with ice. Sit back, sip
and fall in love. Can be stored in the
refrigerator for three days .
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linda/tennessee (10:26:28 pm) :
Roasted Garlic Mashed
Potatoes

Many have pronounced these the best mashed
potatoes they have ever had. Even so, the quality
of the potato itself is the prime factor in any
potato recipe. We recommend 'Yukon Gold'
potatoes for this one if they are available in your
area.

2 lbs. potatoes
1 head garlic
1 Tbsp. olive oil
1/4 cup sour cream
4 Tbsp. butter
(Milk or cream if needed)
Salt and white pepper to taste

Separate head of garlic into individual cloves.
Toss in olive oil and wrap tightly in small piece of
aluminum foil. Bake in 350° oven for 45 minutes.
When the garlic has cooled to the touch you
should be able to squeeze it out of the 'paper'
shell of the individual cloves. Mash the roasted
garlic with a fork, or force through a fine strainer.
If you use a ricer as recommended below, simply
rice the garlic along with the potatoes.
Peel and boil potatoes in salted water until
tender. Force the cooked potatoes through a
ricer (recommended) or mash by your usual
method. Put the riced potatoes, garlic, sour
cream, butter, and salt and white pepper in a
mixer bowl, and whip at medium speed until
smooth. Add cream or milk to adjust consistency.
Serves 4
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CC/CA (10:44:32 pm) : Rock Cornish Game Hens with Wild Rice

1/2 cup uncooked wild rice
3 1/2 cups water
1/2 cup uncooked long grain rice
1 tablespoon polyunsaturated margarine
1/2 onion, chopped
1/4 pound sliced mushrooms
1 Rock Cornish game hen, skinned, cleaned, split
2 tablespoons margarine
1/4 teaspoon pepper
1/4 teaspoon crushed marjoram
1/4 cup brandy, or bourbon
1/4 cup red currant jelly, melted

Wild Rice (first 6 ingredients): Wash wild rice and drain. Bring water to a
boil and add wild rice gradually. Lower heat, cover pan and simmer for 15
minutes. Add white rice, bring back to a boil, then lower heat and continue
to simmer for 30 minutes or until all liquid is absorbed. Melt butter and
add to rice with onion and mushrooms. Cook for 5 minutes more.

Rock Cornish Game Hens: Preheat oven to 400 degrees F. Place rice mixture in
the bottom of baking dish. Place split hens on top of rice, skin side up.
Baste hens with melted margarine, sprinkle with pepper and crushed marjoram.
Roast for 30 minutes. Add brandy or bourbon to melted jelly and remaining
melted margarine. Frequently baste hens with jelly mixture during the next
30 minutes of baking. If birds brown too quickly, reduce heat to 375 degrees
F.
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CC/CA (10:45:27 pm) : Lamb Chops Jalapeno

4 lamb shoulder chop, cut 1-inch thick
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 8 oz. can canned crushed pineapple in juice
1/2 cup jalapeno jelly
1/4 cup fresh lemon juice
1 teaspoon prepared mustard
1/2 teaspoon salt

Sprinkle lamb shoulder chops with mixture of salt, pepper and cinnamon.
Combine remaining ingredients in small saucepan. Bring to boil, stirring
until jelly is melted. Broil or grill lamb chops 4 inches from source of
heat, 11 to 13 minutes. Spoon sauce over lamb last 5 minutes of cooking
time.

Note: You may use round bone or blade chops instead of shoulder chops.
Apricot jam may be substituted for jalapeno jelly.

American Lamb Council
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CC/CA (10:46:47 pm) : Chicken with Portobello Mushroom & Thyme Cream Sauce

2 full chicken breasts, deboned & skin removed
3 dried portobello mushroom pieces
1 Tablespoon dried Thyme
1/2 cup dry white wine
1/4 cup 1/2 & 1/2
4 Tablespoons butter
1/2 cup vegetable broth

Pound chicken breasts until flat. (I wrap them in plastic wrap & pound with
the flat side of a cleaver.)
Melt 2 Tablespoons butter in saute pan. Add chicken and brown on each side.
Set aside in a baking dish. Heat oven
to 350
Grind dried mushrooms and thyme in a clean coffee grinder until powdered.
Melt remaining butter in saute pan. Add Thyme/mushroom powder. Saute until
it just begins to smoke. Add wine &
vegetable broth. Reduce to about 1/2.
Stir in half & half. Let simmer a minute or so.
Pour sauce over chicken and bake about 20 minutes or until done.
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CC/CA (10:47:44 pm) : Raspberry Chicken

4 boneless, skinless chicken breasts
a pinch of salt
fresh ground pepper
1 teaspoon honey
1 Tablespoon raspberry vinegar
1 Tablespoon butter
1/2 cup dry white wine
1 shallot or scallion minced
1 cup fresh raspberries, rinsed and picked over
1 cup chicken or vegetable stock

Sprinkle salt & pepper on breasts. Place in a single layer in a shallow
bowl. Mix together vinegar and honey. Pour over chicken. Mix to coat. Let
marinade at least 15 minutes...longer is better!

After marinading, preheat oven to 200.

Heat butter over medium-high heat in a heavy-bottomed skillet. Add breasts
and saute for about five minutes each side or until golden. Place chicken on
serving platter. Place platter in warm oven.

Add wine and shallot to skillet. Deglaze pan and reduce liquid until until
it barely coats the pan, leaving about 2 Tablespoons of liquid. Reserve
about 20 raspberries for garnish. Add stock and the rest of the raspberries
to the shallot/wine reduction. Reduce this mixture to half (about 3/4 cup).

Puree the mixture in a food processor or blender and strain through a sieve.
Return sauce to skillet and bring to a boil.
Remove from heat and spoon over chicken. Serve.
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CC/CA (10:48:09 pm) : Broiled Chicken with Dijon Breadcrumb Coating

This wonderful roasted chicken is juicy, tangy and crispy.
Serve it with Garlic Mashed Potatoes and a Green Salad with Mustard
Viniagrette. You
might want to double the recipe for leftovers, especially since it takes a
while to prepare!

1, 3 lb whole chicken with innards and fat trimmed and discarded

Basting ingredients:

2 Tablespoons butter
4 Tablespoons minced shallot or scallion
1/2 teaspoon dried thyme or tarragon
salt
pepper

Mustard Coating Ingredients:

defatted juices from roasting pan

1/2 cup dry white wine or dry vermouth
1/2 cup dijon mustard
4 Tablespoons minced shallot or scallion
1/2 teaspoon thyme or tarragon
a few dashes hot pepper sauce
2-3 cups plain breadcrumbs

Directions for flattening:

Turn the bird backbone up. Using sharp kitchen shears or a sharp knife,
remove the backbone by cutting along the bone on either side.

Turn the bird over. Bang the bird hard to break collar bones and flatten it.

Trim off wing nubs. Distend the wings and fold behind the shoulders. Tuck
into loose skin to hold close to the body.

Make a slit at each of the breast tips in the loose skin. Insert the
drumstick ends into the slits to hold the legs close to the body.

Directions for roasting:

Preheat oven to broil. Coat broiling pan with oil or non-stick cooking
spray. Place chicken skin-side down on the pan.

Melt butter in a small sauce pan. Saute shallots in butter briefly. Add
herbs. Baste chicken all over with some of the herb butter. Place in oven on
low broiler shelf.

Broil for 5 minutes. Brush with more herb butter. Repeat basting every 5
minutes 3 times. If you run out of herb butter, baste with juices in
broiling pan.

Turn the chicken skin side up. Broil and baste every 5 minutes for another
15 minutes.

Remove from oven. Drain basting pan of juices and defat them for use in the
mustard sauce and basting

Reduce oven temperature to 400

Directions for mustard sauce and final baking:

In a small bowl, mix together mustard, shallots, 1/2 of the defatted
roasting juices, herbs, hot pepper sauce, and 1/2 of the wine.

In basting sauce pan, mix together remaining roasting juices and remaining
white wine.

Spread the mustard sauce over the skin side of the roasted chicken. Pat
bread crumbs on top. Baste gently with juice/wine mixture.

Place on roasting pan and return to oven to take 10-25 minutes. Test after
10 minutes for doneness. Continue cooking as needed.

To carve, split in half and divide into 4 pieces -- 2 drumstick/thighs and 2
breast/wings. Enjoy!

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CC/CA (10:50:41 pm) : GOLDEN GATE LASAGNA

1/2 lb ground sirloin
2 tsp garlic salt
1 chopped onion
1/2 tsp pepper
2 tsp oregano
1 tsp basil
4 tbs chopped parsley
2-8 oz cans tomato sauce
2-8 oz cans stewed tomatoes
1 pkg lasagna noodles
1 1/2 cp lowfat cottage cheese
1 1/2 cp grated lowfat mozzarella

Brown beef. Stir in garlic salt, onion, pepper, oregano, basil, parsley,
stewed tomatoes and tomato sauce. Simmer 15-20 minutes. Cook noodles until
tender, about 15 minutes. Drain. Place 1/3 of noodles in 8" loaf pan. Layer
with beef, sauce, cottage cheese and cheese.
Repeat making 2 more layers. Bake at 375 for 30 minutes.

Makes 4 servings.

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(10:51:39 pm) : CHICKEN JERUSALEM

A classic chicken dish.

6 boneless, skinless chicken breast halves (1
1/2 pounds)
3 tablespoons salad oil
1/2 cup dry white wine
1 can (4 oz.) sliced mushrooms, drained
1 can (8 1/2 oz.) artichoke hearts, drained OR
1 package (9 oz.) frozen artichoke hearts
2 tablespoons all-purpose flour
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1/2 cup milk
Dash paprika
Hot cooked rice (optional)

In large skillet, brown chicken lightly on all sides in
oil; drain. Add wine, mushrooms and artichokes.
Bring to a boil; reduce heat, cover and simmer 20
minutes. Remove chicken, mushrooms and
artichokes to heated platter. Stir flour, Seasoned
Salt and Seasoned Pepper into pan juices; heat 2 to
3 minutes, stirring constantly. Blend in milk; stir
until thickened. Pour sauce over chicken and
sprinkle with paprika.

Makes 4 to 6 servings

PRESENTATION: Serve over fluffy hot cooked
rice.

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CC/CA (10:58:31 pm) : Lobster Bordelaise

1 cup milk
1 tablespoon carrots, finely chopped
1 each onion, small, chopped
2 tablespoons butter
2 tablespoons flour
salt, to taste
cayenne, to taste
1 1/2 pounds lobsters, cooked, chunked
1/4 cup sherry

Heat milk with carrot and onion almost to the boiling point; do not boil.
Melt butter, add flour and cook 1-2 minutes, stirring. Gradually add hot
milk and cook till sauce is smooth and thickened. Season to taste with salt
and cayenne. Add lobster gently. Just before serving, add sherry.

Public domain recipes converted from Meal Master format.
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