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Title: Grape Jelly Meatballs
Categories: Appetizers
Servings: 2
2 Chili sauce bottles 3 lb Ground beef
10 oz Grape jelly
Make meatballs (onion, catsup, salt, pepper, bread crumbs, eggs, etc.).
Put chili sauce and jelly in pan; melt jelly well. Put in meatballs and
turn occasionally. Simmer on low for 2 1/2 hours.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Spicy Dip For Vegetables
Categories: Appetizers, Vegetables
Servings: 4
1/4 c Seedless Raisins 1 ts Chili Powder
1 c Cottage Cheese; Cream Style 1/2 ts Curry Powder; To Taste
2 tb Vinegar 3/4 ts Salt
1/2 Onion; Small, Cut Up 1/8 ts Black Pepper; Freshly Ground
-----------------------------DIPPING VEGETABLES-----------------------------
;Your Choice Of Veggies
Place raisins in small bowl and cover with hot tap water. Let stand 10
minutes. Meanwhile, in blender container, combine cottage cheese,
vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked
raisins. Cover and blend at high speed until smooth and creamy. If
necessary, add 1 T water in which raisins were soaked (or plain water) to
make good dipping consistency. Serve well chilled with a selection of
vegetables, such as cauliflowerets, carrot sticks, blanched green beans,
radish roses. broccoli, celery stick, zucchini sticks, or cooked
artichokes.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Salsa Dip
Categories: Dips, Salsa, Appetizers
Servings: 4
4 Tomatoes (chopped/drained) 1 tb Olive oil
2 pk Green onions (chopped) 1 tb Vinegar
1 cn Black olives (chopped) 1 tb Garlic salt
1 cn Green chilies (chopped)
Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Twice Cooked Pork and Spicy Vegetables
Categories: Pork, Main dish, Meats, Hot, Vegetables
Servings: 4
1/2 lb Pork Butt; in one piece 1 Cube Bean Curd
5 Mushrooms; large Jyo black 1/3 c Mushroom Liquid
2 Small Dried Red Chili Pepper 1 tb Thin Soy Sauce
2 Large cloves garlic, minced 1 pn Sugar
2 ts Ginger root, minced 1 ts Salt
1 Small Bell Pepper 2 tb Peanut Oil
1/4 c Bamboo Shoots 1 Cornstarch Paste; as require
1 Large Carrot
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In saucepan, cover pork butt with water, bring to a boil &
simmer for 30 minutes. Add more hot water if level goes below pork. Cool
pork in its cooking water. Wash, then soak mushrooms in warm water for 1
hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom
stems, and halve mushrooms. Halve, seed & core bell pepper; cut into
pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel
carrot; slice on bias into ovals. Remove pork from cooking water, &
parboil carrots in water for 1 minute. Slice 2/3 of pork butt into
rectangles same size as bell pepper. Save remaining 1/3 for another dish.
Strain mushroom liquid; combine specified amount with soy sauce, sugar &
salt. Drain bean curd, rinse in cold water, and slice same size as bell
pepper.
Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry
mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots,
carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid;
bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until
bell pepper is bright green & crisp. Push ingredients up side of wok.
Restir thick cornstarch paste, then dribble into liquid until it thickens;
cook briefly while stirring. Recombine with ingredients. Serve.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Pork in Hot Peanut Sauce
Categories: Pork, Main dish, Meats, Hot, Vegetables
Servings: 4
3 tb Peanut Oil 1/2 c Preserved Radish
1/2 lb Pork Butt 4 Sq. Canned Firm Bean Curd
2 Cloves Garlic; minced 2 Green onions
1 tb Minced Fresh Ginger Root
-----------------------------------SAUCE-----------------------------------
2 tb Crunchy Peanut Butter 2 Dried Hot Red Chili Peppers;
1 tb Dark Soy Sauce 2 ts Sugar
1 tb Cider Vinegar 1/3 c Stock
2 tb Sesame Oil 1/2 ts MSG (optional)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Soak radish in warm water for 45 minutes. Cut pork into 1/2"
cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using
fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain
radish & cut into 1/2" cubes. Cut green onions, including tops, into 2"
lengths.
Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix
in remaining sauce ingredients. Set aside.
Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30
seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about mid-way. Skim off excess oil. Add more stock
if sauce thickens.
Steaming: In Chinese steamer, steam radish & bean curd on its serving
plate for 15 minutes, just prior to serving. When ready to serve, drain
water off plate, and top vegetables with pork & peanut sauce.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Beef Shreds with Green Pepper
Categories: Beef, Main dish, Meats, Hot, Vegetables
Servings: 4
1 lb Flank Steak 4 tb Peanut Oil
2 Medium Bell Peppers 1/4 ts Salt
1 Clove Garlic
-----------------------------------SAUCE-----------------------------------
1/4 c Stock 1 ts Sherry Wine
1 ts Thin Soy Sauce 1 1/2 ts Thin Cornstarch Paste; *
1 ts Chili Paste with Soybean
* Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Remove membrane from flank steak. If it is a thick slab of
meat, slice with grain into thin sheet about 1/4" thick. Slice across
grain into matchsticks about 2 1/2" long. Halve and core bell pepper;
scald pepper halves until color turns bright green; plunge in cold
water to stop cooking process. Slice pepper thinly to match cooked
meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce
ingredients.
Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil;
stir; remove garlic when it browns. Add salt to oil; stir. Add half of
flank steak; toss and stir briskly to coat with oil and prevent
scorching of meat. When meat begins to shrivel, remove to platter.
Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add
peppers, sauce, other beef; toss briskly for about 1 minute until
sauce evaporates. Serve.
Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp
chips. Arrange on serving platter around beef and peppers.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Chicken, Main dish, Meats, Poultry, Hot
Servings: 4
1/2 c Peanuts; raw 1 large egg white
3 c Peanut Oil 1 1/2 tb water chestnut flour
2 whole chicken breasts at roo
-----------------------------------SAUCE-----------------------------------
4 green onions 1/2 tb dark soy sauce
2 large cloves garlic 1 1/2 ts chili paste with garlic
1 tb minced ginger root 1 tb dry sherry
1/2 c chicken stock 1 pinch sugar
1/2 tb sesame oil 1 cornstarch paste
1/2 tb Chinese red vingear
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preparation: Trim ends off green onions and cut light green and white part
into 1" sections. Mix all other sauce ingredients in 2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat into
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a single
chopstick (not an egg beater or whisk). Stir chicken pieces into egg
mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though the latter may be
substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll
need more oil for deep-fryer). Fry peanuts until they are a light tan
color; if a test peanut browns quickly, turn down heat. Remove peanuts
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should
raise to surface immediately & brown in about 2 minutes. Deep-fry coated
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a
time. Use long chopsticks or spatula to keep pieces separate while they are
frying. Remove with long chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions
& peanuts about a minute before serving. At the last minute, add chicken
pieces to sauce, mix quickly & serve.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Hot and Sour Cabbage
Categories: Main dish, Hot, Vegetables
Servings: 4
5 Napa cabbage leaves 1 tb thin soy sauce
3 tb peanut oil 1/2 tb rock sugar
4 large dried chili peppers 1/2 tb Chinkiang vinegar
1/2 tb Szechuan peppercorns 1 ts sesame oil
1/2 ts salt
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut
them crosswise into 1" wide pieces. Finely mince or grind Szechuan
peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce;
reserve.
Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry
whole chilis until they just blacken; quickly add peppercorns. When they
exude pungent odor, push up side of wok and raise heat to high. Add salt &
cabbage all at once. Keep tossing cabbage until it is wilted & soft. This
takes several minutes. There should be about 2 T of water in wok when
cabbage is wilted.
Add sugar & soy mixture. When sugar has melted, toss with cabbage, then
sprinkle vinegar over all. Keep tossing on high heat for another 20
seconds. Add sesame oil; toss briefly; remove to serving dish. If serving
this dish cold, wait until it has cooled, then cover & refrigerate.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Mongolian Beef
Categories: Beef, Main dish, Meats, Hot
Servings: 4
4 c peanut oil 1 1/2 tb water chestnut flour
15 green onion tops 2 egg whites
1 tb minced ginger 1 pinch salt
1 lb flank or sirloin steak 1 cornstarch paste
-----------------------------------SAUCE-----------------------------------
1 ts chili paste with garlic 1 pinch sugar
1/4 c chicken stock 1 1/2 tb dry sherry
2 tb dark soy sauce
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preparation: Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat,
quickly stir-fry green onions & ginger for about 20 seconds. Add sauce;
bring to boil on high heat while stirring. Add beef all at once, & toss
with sauce until beef is hot & coated. Push beef out of sauce, dribble in
cornstarch paste to lightly thicken. Recombine. Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Spit Roasted Chili Barbequed Ribs
Categories: Meats, Main dish
Servings: 4
4 tb Butter 1/2 c Soya sauce
1 Onion finely chopped 2 tb Cornstarch
2 Cloves garlic, fine chopped 1 tb Granulated Sugar
4 c Canned plum tomatoes 1 Salt
2 ts Chili powder 1/2 c Chicken Stock
1 c Dry red wine 5 lb Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook onion
until soft. Add garlic and cook a minute longer. Put tomatoes through a
food mill or puree in a blender or food processor. Add to onion mixture
along with all other ingredients except meat. Bring to a boil and simmer
for several minutes. Remove from heat and set aside. Thread ribs on to
spit and secure with prongs. Close cover two thirds of way. Spit roast
for 30 minutes, then baste every ten or so for another 40 minutes or until
juices run clear. Place several tablespoons of sauce on each plate and
serve with ribs. Makes about 4 servings
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Duck with Black Bean Sauce and Tamarind Jus
Categories: Main dish, Meats
Servings: 4
----------------------------STUFFING INGREDIENTS----------------------------
2 Duck 1 c Chopped carrots
1 c Chopped celery 1 c Peeled and diced orange
2/3 c Chopped cooking onion 1 Salt and Pepper to taste
------------------------BLACK BEAN SAUCE INGREDIENTS------------------------
2 c Black beans 1/2 ts Fresh lemon juice
1/2 Apple, skinned 1 tb Fresh chopped coriander
2 Shallots, diced 1 ts Worcestershire sauce
1 tb Port 1 ts Fresh chopped tarragon
1 ts Cumin 2 c Duck stock
1 ts Crushed chilies 1 ts Butter
--------------------------TAMARIND JUS INGREDIENTS--------------------------
1/2 lb Tamarind 1 ts Butter
1 c Duck stock
Mix the stuffing ingredients in the cavity of the two ducks. Trim the
excess fat and bind the legs at the tail end. Season with salt and pepper
and roast in 325 degree F oven for 2 hours Pour off any grease.
When ducks are golden brown, remove from the oven and cool to room
temperature. Halve the ducks along the backbone and debone.
Discard the stuffing and put the bones in 4 cups of water with an onion,
some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck
stock.
Black bean sauce: Blanch the beans in water until soft, then coursely
chop. Skin and puree the apple. Sweat the shallots in the port until they
are translucent. Combine the rest of the ingredients with the beans and
pureed apple and simmer for about 15 minutes until the flavours blend.
Swirl in the butter. Set aside and keep warm.
Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then
strain and puree pulp. Combine puree and duck stock and heat through.
Swirl in the butter.
Place the ducks skin side down in roasting pan in a 500 degree F oven for
about 10 minutes (until skin is crispy)
Pour some of the black bean sauce on four plates and top with the ducks
skin side up.
Drizzle some of the tamarind jus over the ducks and serve with oriental
vegetables.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Szechwan Beef
Categories: Appetizers
Servings: 4
1/2 lb Boneless sirloin steak 1in 1/4 ts Chili pepper
2 tb Clarified butter 1/2 ts Chili paste oriental
2 Cloves garlic finely chopped 16 Snow peas julienned
4 Shallots, finely chopped 1 Red sweet pepper julienned
1 ts Ginger 4 Green onions, sliced
Saute steak cubes, garlic, shallots and ground ginger in clarified butter
for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow
peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go
in cooking time. Makes 4 small servings.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Sole Romesco
Categories: Fish
Servings: 4
4 Fillet of sole 1 Salt and Pepper to tast
1/2 c Flour 1/2 c Oil
-----------------------------------SAUCE-----------------------------------
2 Tomatos, peeled, chopped 1/2 ts Salt
4 Chili peppers, chopped 1/4 c Olive oil
10 Toasted hazelnuts 1/4 c Dry sherry
3 Garlic, chopped 2 tb Vinegar
2 tb Chopped fresh mint 1 Vinegar
To make sauce, in a blender or food processor, blend tomatoes, chilies,
hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until
mixture is thick. With motor running, add rest of oil in a steady steam.
Turn off motor. Stir in sherry and vinegar. Set aside.
Rince and dry sole. Combine flour and salt, pepper. Dust fillets with
seasoned flour and dip in oil or butter. Place fillets on hot barbecue
grill. After 2 to 3 minutes, turn carefully with a metal spatula. After
another 2 to 3 minutes turn fillets again.
While fish is cooking, pour sauce in a bowl and sprinkle with parsley.
Serve spooned over piping hot fillets. Makes 4 servings
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Foreign, Main dish, Poultry
Servings: 4
3 lb Chicken 1 ts Ground chilies
4 Cloves garlic 4 tb Fish sauce(nuoc mam)
1 Large onion 1 tb Granulated sugar
3 tb Vegetable oil 1 tb Caramel Sauce
1 Salt 1 c Water
2 tb Minched lemon grass
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch
of salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until
fragrant. Add chicken and cook until lightly browned. Add fish sauce,
sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes
or until chicen is tender. Stir occasionally and add more water if
necessary. Makes 4 servings.
CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and
store in a jar in the refrigerator.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Guacamole
Categories: Dips
Servings: 5
1 Yellow onion quartered 1/2 ts Crushed chili peppers
1 Juice of 1/2 a lemon 1/2 ts Salt
1/3 c Mayonnaise 2 Ripe avocados, halved pitted
Put the metal blade chopping in your food procesor, then place the onion,
lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the
processor nonstop for 10 seconds. The onion should be minced, and the
other ingredients blended together.
Use a tablespoon to scoop out large chunks of avocado into the work bowl.
Clean out each avocado shell as thoroughly as possible. Distribute the
chunks of avocado around the chopping blade of the food processor. Pulse
process two or three times, until the mixture is churned, but lumpy (like
cottage cheese).
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Cajun-Style Chicken Nuggets
Categories: Appetizers
Servings: 12
1 Env. Onion Soup Mix * 1 ts Thyme Leaves
1/2 c Plain Dry Bread Crumbs 1/4 ts Red Pepper
1 1/2 ts Chili Powder 2 lb Boneless Chicken Breasts **
1 ts Ground Cumin Oil
* You can use onion or onion-mushroom recipe soup mix in this recipe.
** Chicken breasts should be cut into 1-inch pieces.
~--------------------------------------------------------------------------
In large bowl, combine onion recipe soup mix, bread crumbs, chili powder,
cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
In large skillet, heat 1/2-inch oil and cook chicken over medium heat,
turning once, until done; drain on paper towels. Serve warm and if desired
with assorted mustards.
~--------------------------------------------------------------------------
MICROWAVE DIRECTIONS:
Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken,
then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6
minutes or until chicken is done, rearranging chicken once; drain on paper
towels. Serve as above
Makes about 5 dozen nuggets.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chinese-Style Spareribs
Categories: Appetizers, Main dish
Servings: 12
1/2 c Butter or Margarine 1/4 c Imported Soy Sauce ***
1 Med. Clove Garlic * 1/4 c White Vinegar
1 Env. Soup Mix ** 1/4 c Chili Sauce
16 oz (1 Can) Tomato Puree 5 lb Spareribs ****
1/2 c Brown Sugar
* Garlic Clove should be finely chopped.
** You can use the following soup mixes in this recipe: Onion, Onion-
*** For best Taste use the Imported Soy sauce. Domestic can be used but
**** Country style spareribs can be used, but baby back ribs are the best.
~--------------------------------------------------------------------------
Preheat oven to 375 degrees F.
In large saucepan, melt butter and cook garlic with onion recipe soup mix
over medium heat until garlic is golden. Stir in tomato puree, sugar, soy
sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring
occasionally, 15 minutes.
Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange
spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously
with sauce, then continue baking, meaty side up, brushing occasionally with
remaining sauce, 50 minutes, or untl spareribs are done.
Makes about 12 Appetizer or 7 main dish servings.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Hearty Meatless Chili
Categories: Soups, Main dish
Servings: 4
1 Env. Soup Mix * 1 Large Stalk Celery *****
4 c Water 1 tb Chili Powder
16 oz (1 can) Chick Peas ** 2 ts Ground Cumin
16 oz (1 can) Red Kidney Beans *** 1 Med. Clove Garlic Fine Chop
14 1/2 oz (1 can) Tomatoes **** 1/4 ts Crushed Red Pepper
1 c Lentils, Rinsed & Drained
* One of the following soup mixes can be used. Onion, Onion-Mushroom,
** Use either chick peas or garbanzos, rinsed and drained.
*** Rinse and drain the Kidney beans.
**** Tomatoes should be whole peeled tomatoes UNdrained and chopped.
***** Celery stalk should be coarsely chopped.
~--------------------------------------------------------------------------
In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice and top
with shredded cheddar cheese.
Makes about 4 (2 cup) servings.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Tex-Mex Bake
Categories: Main dish, Meats
Servings: 6
2 c Crushed Corn Chips 4 oz (1 Cn) Chopped Green Chilis*
1 Large Egg Beaten 3 oz (1 C) Monterey Jack Cheese**
2 tb Water 8 oz (1 cn) Tomato Sauce
1 Env. Onion Soup Mix 1 Med. Green Pepper, Chopped
1 lb Lean Ground Beef
* Green chilies should be drained.
** Cheese should be any mild cheese and should be shredded. Should = 1 C.
~--------------------------------------------------------------------------
Preheat the oven to 350 degrees F.
Combine corn chips, egg, and water; press into 9-inch pie plate or
casserole. Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with remaining
cheese, then bake an additional 5 minutes or until cheese is melted and
beef is done.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chili Dogs
Categories: Main dish
Servings: 1
2 Frankfurters 1/3 c Chili With Beans
2 Frankfurter Buns, Split 1 Fresh Onion, Chopped Opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon chili
onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2
minutes.
NOTE:
If preparing just one chili dog, microwave uncovered 30 to 45 seconds.
To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the
top of the heated chili and serve.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Taco Salad
Categories: Mexican, Meats, Main dish
Servings: 2
1/2 lb Bulk Pork Sausage Dash Of Garlic Powder
2 tb Chopped Onion 3 c Torn Lettuce
1/2 c Tomato Sauce 1 Lge. Carrot, Shredded
2 tb Canned Chili Peppers,Chopped 1/2 c Cherry Tomatoes, Halved
1 1/2 ts Unbleached Flour 1/4 c Monterey Jack Cheese Shreds
1 ts Chili Powder (Or To Taste) 1/4 c Coarsely Crushed Taco Chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook,
uncovered, on 100% of power 4 minutes or till meat is no longer pink,
stirring once. Drain off fat. Stir in tomato sauce, canned green chili
peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes.
Top with sausage mixture, shredded cheese and taco chips
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chili Con Queso
Categories: Chili, Appetizers
Servings: 2
1/4 c Chopped Onion 2 tb Chili Peppers **
1 ts Butter Or Margarine Dash Hot Pepper Sauce (Opt.)
1/2 c American Cheese Spread Tortilla Or Corn Chips
1 Med. Tomato *
* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
~-------------------------------------------------------------------------
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more
or till the cheese mixture is heated through. Serve immediately with
tortilla or corn chips. Makes about 1 cup of dip.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Shrimp Louis Dip
Categories: Dips
Servings: 3
1 c Mayonnaise 1 tb Horseradish
1 c Sour cream 1/4 ts Salt
1/3 c Fine chopped green pepper 1/8 ts Pepper
1/4 c Chili sauce 2 c Fine chopped cooked shrimp
Stir all ingredients until well mixed. Cover; chill. Makes 3 cups
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Hot Chedder Bean Dip
Categories: Dips
Servings: 2
1/2 c Mayonnaise 4 oz Chopped green chilies
16 oz Pinto beans drained, mashed 1/4 ts Hot pepper sauce
1 c Shredded chedder cheese
Stir all ingredients until well mixed. Spoon into small overproof dish.
Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Assam Spicy Shrimp
Categories: Fish, Main dish
Servings: 6
---------------------------------MARINATING---------------------------------
1 1/2 c Water 1/2 ts Hot chili sauce
2 lb Headless shrimp 6 oz Tamarind
1 tb Oyster sauce
----------------------------------COOKING----------------------------------
3 oz Young ginger root 1 tb Dark soya sauce
4 Large garlic cloves 1 tb Hot chili sauce
1 ts Blachan 3 tb Oil
2 Small red onions 1/4 c Packed brown sugar
3 tb Oyster sauce
MARINATING: Break tamarind apart, place in a small saucepan with water.
Simmer, covered, for about 10 minutes or until pasty coating separates
from seeds. Press through a sieve or food mill to extract all pulp and
soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and
marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster
sauce and hot chili sauce.
COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If
using mature ginger, peel and sliver. Peel and sliver garlic. Place
blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop
the flavors. Pell and cut red onions into wedges. Combine oyster, soy
and chili sauces with blachan; stir into remaining tamarind liquid. Heat
a large wok over high heat. When a drop of water sizzles immediately into
steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when
just at smoking point, dump in ginger and garlic. Stir fry until golden,
about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in
batches until orange red, about 3 minutes. Pour sauces over all the
shrimp in the wok and cook at a brisk bubble over high heat until shrimps
are aromatic and sauces have reduced and thickened to enrobe the shells,
about 8 minutes. Mix in sugar and onion wedges, taste to adjust
seasoning, sweetening and spiciness. Makes plenty for 6 as a principal
dish with rice, enough for 8 with other dishes.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Savory Chicken with Pine Nuts
Categories: Poultry, Main dish, Foreign
Servings: 2
1 c Chicken breast diced 2 tb Garlic, minced
1/2 c Pine nuts 2 tb Green onions, finely chopped
1/2 c Bamboo shoots, diced 4 tb Vegetable oil
------------------------------CHICKEN MARINADE------------------------------
1 tb Corn Starch 1 tb Chinese wine
2 tb Water 2 ts Soy sauce
-----------------------------------SAUCE-----------------------------------
1 tb Soy sauce 1 ts Chili bean sauce
1 tb Water 1 ts Sugar
2 ts Hoisin sauce 1 ts Sesame Oil
1 ts Oyster Sauce
Dice chicken, place in a bowl and mix with marinade ingredients. Before
dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove
tinny, canned flavour). Mix all the sauce ingredients in a small bowl.
Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until
golden brown. Set aside on paper towel. Using the same wok, heat again
and add 2 tablespoons vegetable oil. On high heat, add garlic and
stir-fry 10 seconds, then add chicken with marinade and stir-fry until
white, but not completely cooked through. Add sauce and bamboo shoots and
cook for 2 minutes. Add pine nuts and green onions, mix well and serve.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Oriental Flavored Cucumber Salad
Categories: Salads, Foreign
Servings: 4
1 English cucumber 1/2 ts Salt
1 tb Rice vinegar 1/2 ts Sugar
1 tb Soy sauce 1/4 ts Hot chinese chili paste
1 tb Vegetaqble oil 1 Small clove garlic, minced
1/2 ts Oriental sesame oil
Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar
with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste
and garlic. Mix dressing with cucumbers and serve at room temperature.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Chicken in Black Bean Sauce
Categories: Main dish, Poultry, Foreign
Servings: 4
1 lb Boneless chicken breasts 1 tb Soy Sauce
2 tb Dry Sherry 2 ts Sesame oil
-----------------------------------SAUCE-----------------------------------
1/2 c Chicken stock 1 tb Vegetable oil
2 ts Cornstarch 2 Cloves garlic
1/2 ts Sugar 2 ts Minced fresh ginger
1 ts Soy Sauce 2 tb Fermented black beans
1 ts Hot chili paste
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a
4-cup microwaveable casserole. Toss chicken in mixture, cover and
marinate while preparing other ingredients. In a small boil combine
stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare
garlic, ginger and black beans; set aside. Microwave chicken and
marinade, covered at high for 4 to 6 minutes or until chicken is opaque
and tender. Stir twice during cooking. Stand, covered, while making
sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1
minute or until hot. Stir in garlic, ginger and black beans and
microwave, uncovered high for 1 minute or until fragrant. Stir in stock
mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until
sauce comes to a boil and thickens. Stir once. Drain liquid off chicken,
pour black bean sauce over, stir and serve immediately.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Mandarin Hot and Sour Soup
Categories: Soups
Servings: 4
8 c Soup stock, 6-8 cups 4 tb Vinegar
1/4 lb Pork, lean 1 ts Chili Oil (optional)
1/2 Square bean curd (optional) 1/4 hite pepper
1/4 c Shredded bamboo shoot 3/4 ts Salt
3 Dried black mushrooms 2-3* 1/2 ts Sesame oil
2 tb Sliced can button mushrooms 1/2 ts Sugar
4 Dried wood ears (optional)* 1 tb Soy sauce
2 Stalks green onion, chopped 2 Eggs lightly beaten
1 Slice cooked ham, shredded** 3 tb Cornstarch in 3 T water
* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings
(except cornstarch, eggs, and green onion) reduce heat and simmer for 2
minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten
eggs in a thin stream while stirring. Serve immediately. Garnish with
green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Spicy Szechwan Sauteed Chicken
Categories: Main dish, Meats
Servings: 4
3/4 lb Chicken, boneless, bite size 3/4 ts Sugar
2 c Broccoli flowerets, cooked 3/4 ts Sesame oil
2 Stalks green onion, chopped 1 tb Hot bean paste or chili sauc
4 Slices, ginger root,slivered 1/3 ts Szechwan pepper (optional)
1 Garlic clove, chopped 2 tb Chicken stock 2-4T
1 tb Wine 1/2 ts Cornstarch (for thickening)
1 tb Soy sauce 2 tb Oil
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except
blanched broccoli flowerets and cornstarch, and stir for a further 1-2
minutes. Mix well. Thicken and place chicken in center of a dish with
broccoli on each side.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Pon Pon Chicken
Categories: Main dish, Meats, Poultry
Servings: 1
1 Boneless Chicken breast 2 Cucumbers, sliced
10 Bean thread sheets -optional 1/2 tb Salt
------------------------------DRESSING MIXTURE------------------------------
1 tb Sesame seed paste (or oil) 1/4 ts Garlic juice
2 1/2 tb Soy sauce 1/4 ts Ginger juice
1 1/2 ts Sugar 1/2 ts Hot chili sauce (optional)
1 tb Vinegar 1 Dash black pepper
1 1/2 ts Worchesershire sauce 1/2 ts Cornstarch
Poach or steam chicken over medium heat for approximately 10-12 minutes
until done. Remove and let cool. Then shred or cut into match size strips.
Set aside.
Peel and cut cucumbers lengthwise into half, then slice into thin strips.
Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute.
Drain well and place evenly on a platter.
In a saucepan, add dressing mix and bring to a slow boil while stirring.
Add stock or water if needed. Finally, slightly thicken. Transfer dressing
to a container and store until needed.
To serve, place chicken strips on top of pickled cucumber and pour
dressing over top.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Salsa, Low Cal.
Categories: Relishes
Servings: 1
3 tb Instant Minced Onion 1 tb Chili powder
3 tb Water 1/4 arlic powder
1 Tomatoes, 16 oz. can, crush 1 ds Red pepper, ground
1/4 c Chopped green pepper
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
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---------- Recipe via Meal-Master (tm) v7.01
Title: CRAWFISH OR SHRIMP COCKTAIL
Categories: Cajun, Appetizers
Servings: 6
1/2 c Heinz chili sauce 1 tb Lemon or lime juice
1/2 c Catsup 1/2 c Parsley, chopped fine
1/2 c Horseradish Louisiana hot sauce
1 tb Lea & Perrins Worcestershire Boiled crawfish or shrimp
1/2 ts Salt
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce.
Justin Wilson's "Gourmet and Gourmand Cookbook"
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---------- Recipe via Meal-Master (tm) v7.01
Title: Barbecued Ribs
Categories: Cajun, Main dish, Meats
Servings: 4
4 lb Pork ribs, cut in pieces 1 ts Chili powder
1 Lemon 1 ts Salt
1 Large onion 2 x Dashes Tabasco sauce
1 c Catsup 2 c Water
1/3 c Worcestershire sauce
Place ribs in shallow roasting pan, meaty side up. On each
piece, place a slice of unpeeled lemon, a thin slice of onion.
Roast in very hot oven, 450 F degrees, 30 minutes.
Combine remaining ingredients; bring to a boil and pour over
ribs. Continue baking in a moderate oven, 350 F degrees, about
2 hours, basting ribs with the sauce every 15 minutes.
From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Barbecued Pork Chops
Categories: Cajun, Main dish, Meats
Servings: 8
1/2 c Water 3 tb Brown sugar
1/4 c Vinegar 4 tb Chili sauce
2 tb Dry mustard 8 Pork chops
Combine ingredients and mix well. Pour over seasoned chops
in glass baking dish, cover and bake at 400 F degrees for
1-1/2 hours, uncovering last 30 minutes. Water may be added
to make gravy. Delicious with ribs also.
From "Talk About Good" contributed by Susan Chandler Castille
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---------- Recipe via Meal-Master (tm) v7.01
Title: Jim Echols' Cajun Spice
Categories: Cajun, Sauces
Servings: 6
1 tb Paprika 1 ts Ginger powder
1 ts Salt 3/4 ts White pepper
1 ts Onion powder 3/4 ts Black pepper
1 ts Cayenne powder 1/2 ts Thyme
1 ts Garlic powder 1/2 ts Oregano
1 ts Crushed chilies
Mix all ingredients together in a small bowl. Store in an
airtight container.
Terry says, "One of the guides, Jim Echols, gave me this recipe.
I would prepare monster-sized batches of it for him and the other
guides to use in preparing blackened (cajun) trout. -- A special
surprise for guests at shore lunches. Also try it in hamburgers,
on sauteed chicken or turkey, and on popcorn.
From Calgary Herald, by Terry Bullick (89.05.03)
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---------- Recipe via Meal-Master (tm) v7.01
Title: Crawfish Chili
Categories: Cajun, Main dish, Meats, Fish
Servings: 16
2 lb Lean ground beef 3 tb Chili powder
2 lb Crawfish tails 1 cn (8 oz) tomato sauce
1 ts Garlic, chopped fine 1 c Dry white wine
2 ts Salt Water
1 tb Soy sauce 1 ts Lemon or lime juice
1 ts Cayenne pepper 1 c Chopped onions
1 ts Dried mint Bacon drippings
1 tb Dried parsley
Brown meat in bacon drippings. Combine all other ingredients
with meat and bring to a boil. Simmer for a few hours.
From Justin Wilson's "Gourmet and Gourmand Cookbook"
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---------- Recipe via Meal-Master (tm) v7.01
Title: Stuffed Pork Chops
Categories: Cajun, Main dish, Meats
Servings: 6
2 Med. apples coarsely chopped 1 ts Vanilla extract
7 tb Unsalted butter 1/2 ts Ground nutmeg
3 tb Light brown sugar
-------------------------------SEASONING MIX-------------------------------
1 tb Salt 1/2 ts Dry mustard
1 ts Onion powder 1/2 ts Rubbed sage
1 ts Ground cayenne pepper 1/2 ts Ground cumin
3/4 ts Garlic powder 1/2 ts Black pepper
1/2 ts White pepper 1/2 ts Dried thyme leaves
---------------------------PORK CHOP INGREDIENTS---------------------------
6 1-3/4" thick pork chops 1 cn (4 oz) diced green chilies
3/4 lb Ground pork 1 c Pork or chicken stock
1 c Chopped onions 1/2 c Very fine bread crumbs
1 c Chopped green bell peppers 1/2 c Finely chopped green onions
2 ts Minced garlic
In a food processor or blender, process the apples, 4 Tablespoons
of the butter, the sugar, vanilla and nutmeg until smooth, about
3 to 4 minutes. Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients;
set aside.
Prepare the pork chops by cutting a large pocket (to the bone)
into the larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp.
butter over high heat, about 3 minutes. Add the onions, bell peppers,
garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
5 minutes, stirring occasionally and scraping pan bottom well. Stir
in the green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring occasionally
and scraping the pan bottom as needed. Add the stock and cook 5
minutes, stirring frequently. Stir in the bread crumbs and cook
about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the
chops and inside the pockets, pressing it in by hand. Prop chops
with pocket side up in an ungreased 13x9-inch baking pan. Spoon
about 1/4 cup stuffing into each pocket; reserve the remaining
stuffing. Bake chops with pocket up at 400F until the meat is
done, about 1 hour 10 minutes. Place the remaining stuffing in a
small pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portion
of the remaining stuffing.
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---------- Recipe via Meal-Master (tm) v7.01
Title: ONION CHUTNEY
Categories: Relishes
Servings: 1
6 c Chopped sweet onions 1/4 ts Red pepper flakes
1/2 c Fresh lemon juice 2 ts Ground chili pepper
2 ts Whole cumin seed 1/4 c Light brown sugar
1 ts Whole mustard seed 1 Salt to taste
1/2 ts Tabasco sauce
Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove
from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2
pint jars.
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---------- Recipe via Meal-Master (tm) v7.01
Title: ZIPPY CAULIFLOWER
Categories: Vegetables
Servings: 6
3 c Cauliflower 1/8 ts Pepper
1/2 ts Low fat margarine 3/4 c Skim milk
1 tb All purpose flour 1/2 c Shredded low fat cheddar ch
1/8 ts Red (cayenne) pepper 2 tb Chopped green chilies
1/4 ts Salt 1/4 c Fresh bread crumbs
Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt
margarine in a medium size saucepan over medium heat. In a jar with a lid
combine flour, red pepper, salt, pepper, and milk; shake until blended.
Slowly add to margarine in saucepan, stirring constantly until smooth.
Add cheese and continue stirring until smooth and slightly thickened. Stir
in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over
cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until
bubbling. Cal: 73 Fat 2g.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Chili Con Carrot
Categories: Appetizers, Dips, Vegetables
Servings: 6
1/2 c Carrot; Diced 2 ts Dried Parsley; Crushed
2 c Sour Cream 1 tb Dijon Mustard
1/2 c Yellow Onion; Diced 1 tb Chili Powder
1 ts Cumin; Ground 2 tb Fresh Parsley; Chopped, OR
Combine all of the ingredients, blending thoroughly. Cover and chill.
Makes about 3 cups of dip
SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread
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---------- Recipe via Meal-Master (tm) v7.01
Title: Zippy Kidney Bean Dip
Categories: Appetizers, Beans, Cheese, Dips, Vegetable
Servings: 6
1 1/2 c Red Kidney Beans; Cooked 3/4 c Yogurt; Plain
2 ts Jalapeno Pepper; Chopped 1/2 ts Onion Powder
1/2 c Cheddar; Sharp, Chopped 1/4 ts Garlic Powder
1/4 ts Chili Powder 1/2 ts Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans
may also be mashed by hand). Put into a bowl and add all of the other
ingredients, blending well. Serve at room temperature.
Makes about 2 3/4 cups of dip.
SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Longhorn Quick Chili Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Servings: 4
1 c Cottage Cheese 3/4 c Cheddar; Sharp, Shredded
15 oz Chili With Beans; 1 can 1 tb Hot Sauce
1 1/2 ts Cumin; Ground 1 tb Lemon Juice
Cream the cottage cheese in a blender or food processor or with an
electric mixer. Blend the chili in, mixing well. Add the hot sauce,
lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese,
reserving a little for a garnish. Cover and chill.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
Meats, Pickled Baby Corn, Carrots
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---------- Recipe via Meal-Master (tm) v7.01
Title: Contemplating Cape Cod Clam Dip
Categories: Appetizers, Cheese, Dips, Seafood
Servings: 4
1/2 c Clams; Minced, OR 1/4 ts Worcestershire Sauce
6 1/2 oz Clams; Minced, Well Drained 2 tb Clam Juice
1 c Cream Cheese; Softened 1 tb Chili Sauce
1/8 ts Hot Sauce 1 tb Onion Juice
1 ts Lemon Juice
Blend the clams, clam juice, and cream cheese to a smooth consistency. All
all of the other ingredients and blend well. Cover and chill.
Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers
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---------- Recipe via Meal-Master (tm) v7.01
Title: Tamale Pie
Categories: Meats, Main dish, Londontowne
Servings: 4
2 Onions, chopped 1 cn Corn niblets
1 Clove garlic, minced 1 cn Olives, sm, chopped/sliced
1/4 c Olive oil 1 tb Chili powder (more to taste)
1 lb Lean ground meat 1/2 ts Salt
1 c Canned tomatos, chopd/draind 1/2 ts Pepper
1 cn Tamales cut in 1" chunks 1/2 lb Sharp cheddar cheese, grated
Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
meat and brown, but do not break up too much. Remove excess fat and liquid
from skillet. Return onions and garlic to pan. Add remaining ingredients
and nix together. Transfer to a casserole dish. Top with about 1/2 pound
grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
Casserole may be frozen. Bring to room temperature and bake as directed
but slightly longer.
Mrs. Donald K. Dement
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---------- Recipe via Meal-Master (tm) v7.01
Title: Garlic, Cheese, And Nut Dip
Categories: Appetizers, Cheese, Dips, Vegetables
Servings: 4
2 Garlic Cloves 1 1/2 ts Chili Powder
1/2 c Cream Cheese; Softened 1 ts Dried Dill; Crushed
1/2 c Sour Cream 1 c Cheddar; Sharp, Shredded
1/4 c White Onion; Diced 1/3 c Walnuts; Chopped
1 1/2 ts Paprika 1 tb Fresh Dill; Chopped, OR
1 1/2 ts Curry Powder
Crush the garlic with a garlic press and beat into the cream cheese until
the mixture is smooth. Blend in the sour cream. Mix in the onion,
spices, and dill, blending well. Fold in the cheddar cheese and nuts.
May be served at room temperature or chilled.
Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans
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---------- Recipe via Meal-Master (tm) v7.01
Title: Siam Chili Dipping Sauce
Categories: Appetizers, Dips
Servings: 2
1/3 c Water 1/2 ts Chili Paste With Garlic
1/3 c White Vinegar 1/4 ts Salt
1/3 c Granulated Sugar 1/2 ts Garlic; Minced
In a heavy sauce (preferably enamel), bring the water to a boil. Add the
remaining ingredients and return to a boil. Cook for 2 to 3 minutes or
until the sugar is dissolved. Serve hot.
Makes about 1 cup of dipping sauce.
SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
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---------- Recipe via Meal-Master (tm) v7.01
Title: Zippy Tomato Sauce
Categories: Sauces, Toppings, Vegetables
Servings: 8
2 tb Margarine Or Butter 1 c Chili Sauce
1/2 c Green Bell Pepper; Chopped,* 1 ts Worcestershire Sauce
1 Onion; Small, Thinly Sliced 1/4 ts Chili Powder
8 oz Tomato Sauce; 1 can
* You can use canned chopped Green Chiles or Jalapenos for a hotter
~-------------------------------------------------------------------------
Melt margarine in a small saucepan. Add green peppers and onion. Cook
and stir until the onion is tender. (Note: If using the canned peppers,
just cook the onion alone.) Stir in all the remaining ingredients and
heat to boiling, stirring occasionally. Serve hot over patties.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Chili Cheese Burgers
Categories: Cheese, Hamburgers, Main dish, Meats, Spice
Servings: 6
1 1/2 lb Ground Beef 1/4 ts Pepper
1/4 c Onion; Finely Chopped, 1 sm. 1/4 ts Red Pepper Sauce
1 ts Chili Powder 6 Cheddar Cheese Slices; *
1 ts Worcestershire Sauce 2 tb Green Chiles; Canned,Chopped
3/4 ts Salt 1 ds Cayenne Red Pepper
1/4 ts Garlic Salt
* Each cheese slice should be 2 X 2-inches.
~-------------------------------------------------------------------------
Mix all the ingredients together except the cheese slices and chiles.
Shape the mixture into 12 thin patties, each about 3 1/2-inches in
diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6
patties. Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the
desired doneness is reached, about 10 to 15 minutes.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Barbecue Hamburger Patties
Categories: Ground beef, Main dish, Meats, Patties
Servings: 6
1 1/2 lb Ground Beef 1/2 c Chili Sauce
1/2 c Onion; Chopped, 1 medium 2 tb Brown Sugar
1 ts Salt 1 tb Lemon Juice
1/3 c Catsup
mix the meat, onion, and salt together. Shape the mixture into 6
patties, each about 3/4-inch thick. Brown the patties in a large skillet
over medium-high heat, turning once. Cover and cook over low heat about
10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown
sugar, and lemon juice. Pour sauce over the patties. Cover and simmer
for 15 minutes, spooning the sauce onto the patties occasionally. Serve
with the sauce spooned over the patties.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Spanish Rice With Beef
Categories: Hamburger, Main dish, Meats, Vegetables
Servings: 6
1 lb Lean Ground Beef 2 c Water
1/2 c Onion; Chopped, 1 Md 1 ts Chili Powder
1 c Rice; Regular, Uncooked 1/2 ts Oregano Leaves
2/3 c Green Bell Pepper; Chopped 1 1/4 ts Salt
16 oz Stewed Tomatoes; 1 Cn 1/8 ts Pepper
5 Bacon Slices; Crisp,Crumbled
Cook and stir the meat and onion in a large skillet until the meat is
brown. Drain off the excess fat. Stir in the remaining ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, covered,
stirring occasionally, until the rice is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake at
375 degrees F, stirring occasionally, until the rice is tender, about 45
minutes. Serve hot.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Mexicali Spoon Bread Casserole
Categories: Breads, Cheese, Hamburger, Main dish, Vegetable
Servings: 8
--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef 12 oz Whole Kernel Corn; 1 Cn
1 c Onion; Chopped, 1 Lg 1 1/2 ts Salt
1/4 c Green Bell Pepper; Chopped Chili Powder; To Taste
1 Clove Garlic; Minced 1/8 ts Pepper
15 oz Tomato Sauce; 1 Cn 1/2 c Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
1 1/2 c Milk 3/4 c Cheddar Cheese; Shredded
1/2 c Yellow Cornmeal 2 Eggs; Lg, Beaten
1/2 ts Salt
Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the
meat is browned. Drain off the excess fat. Stir in the tomato sauce,
UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat
to boiling then reduce the heat and simmer, uncovered, while preparing the
cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils. Remove from
the heat and stir in the cheese and eggs. Turn the hot meat mixture into
an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping
onto the meat mixture. Bake, uncovered, until a knife inserted in the
topping comes out clean, about 40 minutes. Serve hot.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Roast Meat Loaf
Categories: Hamburger, Main dish, Meat loaf, Meats
Servings: 8
2 lb Lean Ground Beef 1/2 ts Savory Or Thyme
1/2 c Onion; Chopped, 1 Md 1/4 ts Pepper
1 Egg; Lg 1/2 c Catsup Or Chili Sauce
1/2 c Oats; Quick-Cooking 1 tb Parsley; Snipped
1/2 c Milk 2 tb Brown Sugar; Packed
1 1/2 ts Salt
Heat the oven to 350 degrees F. Mix all the ingredients except the catsup
and brown sugar together. Press the mixture firmly in an ungreased loaf
pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and
unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the
catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to
1 1/4 hours. Remove the meat loaf to a plate and let stand for 10
minutes. Then slice and serve on a heated platter.
NOTE:
If you don't have a pan this size, just form the mixture into a loaf in
the large baking pan.
VARIATION:
Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5
to 6 cup ring mold. Unmold in the baking pan by rapping mold against the
bottom of the larger pan. Brush with the catsup mixture. Bake for about
50 minutes. If you desire, the hole in the ring can be filled with hot
potato salad or creamed peas.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Chil Con Queso
Categories: Chili, Appetizers
Servings: 1
2 tb Chopped Onion 1 tb Green Chili Peppers **
1/2 ts Butter Or Margarine Dash Hot Pepper Sauce (Opt.)
1/4 c American Cheese Spread Tortilla Or Corn Chips
1 Small Tomato *
* Tomato should be peeled, seeded and chopped.
** Green Chili Peppers should be chopped canned Green Chili Peppers.
~-------------------------------------------------------------------------
In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power about 1 minute or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till
the cheese mixture is heated through. Serve immediately with tortilla or
corn chips. Makes about 1/2 cup of dip.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Apple Chutney
Categories: Chutney, Fruits, Pickles, Peppers
Servings: 10
1 qt Cider Vinegar 6 Red Or Green Chili Peppers**
3 c Sugar 2 tb Pickling Salt
1/2 lb Seedless Raisins Sugar To Taste
6 lb Very Tart Apples (Sour)* Cayenne To Taste
1/4 lb Garlic Peeled and Chopped 6 lb Hard Green Pears ***
1/2 lb Gingerroot, Peeled & Chopped
* Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
*** Pears should be peeled, cored and cut into strips.
~-------------------------------------------------------------------------
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic
cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until
the apples are mushy and transparent. If neccessary, add a little more
vinegar. Taste and add sugar and cayenne as desired. Then add the pears
and simmer until the pears are tranparent but not overcooked. Spoon into
hot jars and seal.
Makes 8 - 10 Pints.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Pasta with Chines Tahini Sauce
Categories: Main-dish, Pasta, Oriental, Sauces
Servings: 4
8 oz Pasta * 1 c Peas
----------------------------CHINESE TAHINI SAUCE----------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black pepper
* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,
or chopped dry-roasted unsalted peanuts, optional.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""
NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes
and drop into boiling water. When water returns to a boil, cook for 3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
toss with noodles and sauce
: - add or substitute other veggies such as sauteed sliced
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
: - chill or bring to room temp and serve as side dish or salad
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Vegetable Curry
Categories: Main-dish, Vegetables
Servings: 5
4 c Hot cooked Brown Rice Sweet red pepper,coarse chop
1 c Cauliflower florets Onion, cut into wedges
2 x Carrots, sliced 1 c Peas
1 c Broccoli florets 2 x Tomatoes, cut into wedges
-----------------------------------SAUCE-----------------------------------
2 tb Safflower oil Sm hot chili pepper *
2 tb Curry powder (to taste) 1/2 c Vegetable stock
2 tb Minced Gingerroot 2 tb Lime juice
3 x Cloves garlic, minced
* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted
unsalted peanuts, optional.
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to heat.
Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
in lime juice. Toss steamed vegetables gently with sauce. Top with
garnish. Serves 4-6
VARIATIONS: - add 1 coarsely chopped apple
: - add tofu cubes or serve on slices of lightly sauteed tofu.
: - subst. or add other veggies, such as sauteed mushrooms or
steamed potatoes
: - leftovers are delicious in omelets
: - serve on buckwheat noodles or other pasta
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Barbecued Beef Roll
Categories: Steak, Beef, Meats
Servings: 6
1 Full Cut Round Steak * 3/4 c Shredded Cheddar Cheese
3/4 c Catsup 1/4 c Whole Kernal Corn
1/3 c Chil Sauce 1/4 c Chopped Green Pepper
1/4 c Brown Sugar 1/4 c Chopped Pitted Ripe Olives
1/4 c Wine Vinegar 1/2 c Unbleached All-purpose Flour
2 tb Steak Sauce 3 tb Cooking Oil
1/2 ts Cumin 1/4 c Water
1/2 ts Chili Powder 1/4 c Shredded Cheddar Cheese
1 ts Meat Tenderizer 2 tb Sliced Pitted Ripe Olives
1/2 ts Salt 3 Tomato Roses
1/2 ts Pepper Green Pepper Slices
* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2
to 2 1/2 lbs.
~-------------------------------------------------------------------------
Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin
and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile,
remove bone from round steak; sprinkle with tenderizer, salt and pepper
and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce.
Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4
cup sliced ripe olives. Beginning with long side, roll steak tightly and
tie with string. Dredge steak roll in flour, brown lightly in cooking oil
in electric frying pan. Pour remaining barbecue sauce and water over
steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is
tender. During last 5 minutes of cooking time, remove strings and
sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced
ripe olives. Place steak roll on warm serving platter. Granish with
tomato roses. Place green pepper slices around roses for leaf effect.
Serve remaining barbedcue sauce with beef roll.
NOTE:
Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife,
starting at the rounded top and conginuing in a circular manner around the
tomato to obtain a strip of peel approximately 10 inches long and 1 inch
wide. (Pare off only the skin.) Wrap one end of one strip around tip of
index finger. Continue wrapping, forming the petals of a rose. Gently
lift tomato rose from finger tip to serving paltter. Repeat for other
roses.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine
Categories: Brisket, Beef, Meats
Servings: 8
2 1/2 lb Fresh Beef Brisket 1/4 ts Garlic Powder
1/2 c Diced Onion 1 Bottle (12 Oz) Chili Sauce
1 ts Salt 1 Bottle (12 oz) Beer
1 ts Pepper Wild Rice Amadine
---------------------------------GARNISHES---------------------------------
2 Med. Ripe Tomatoes, Sliced Parsley Sprigs
Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket
with onion, salt, pepper and garlic powder. Pour chili sauce over
brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3
hours. Pour beer over brisket. Increase oven temperature to moderate
(350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket
on large serving platter and surround with Wild Rice Amadine. Garnish
with sliced tomatoes and parsley. Slice brisket very thin and serve with
hot cooking liquid.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Beef With Hot Sauce
Categories: Roast, Beef, Meats, Sauces
Servings: 8
3 lb Beef Chuck Roast 2 tb Vinegar
1/2 c Chopped onion 2 Cloves Garlic, Minced
1/2 c Chopped Celery 1 Bay Leaf
1/2 c Chopped Green Pepper 1 ts Salt
Water 1 ts Dry Mustard
1 1/2 c Catsup 1 ts Chili Powder
3 tb Hot Taco Sauce 8 Hamburger Buns
2 tb Brown Sugar
Place meat, onion, celery and green pepper in Dutch oven; cover with
water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender.
Remove meat; cool, shred and return to cooking liquid. Add catsup, taco
sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili
powder. Cook slowly 1 hour. Remove bay leaf; serve on buns.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Mariachi Beefballs And Rice
Categories: Beef, Meats
Servings: 6
2 lb Ground Beef 1 Clove Garlic, Crushed
1 c Crushed Corn Chips 1 ts Chili Powder
1/2 c Milk 1/4 ts Powdered Cumin
1 Large Egg, Slightly Beaten 19 oz (1 cn) Tomatoes, Undrained
2 ts Salt 4 oz (1 cn) Green Chilies,Drained
2 1/2 tb Unbleached Flour 1/2 c Sliced Ripe Olives
2 tb Butter or Margarine Mexican Rice
2 c Sliced Onion
In large bowl, lightly combine ground beef with corn chips, milk, egg and
1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2
Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T
Flour, coating completely. In large frying-pan, cook meatballs in hot
butter, half at a time, stirring until evenly browned. Remove meatballs
from frying-pan as they are browned. In same frying-pan, cook onion and
garlic about 5 minutes, stirring occasionally. In small bowl, combine
remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into
onions. Add tomatoes, green chilies and olives. Bring to a boil,
stirring constantly; reduce heat, cover tightly and cook slowly for 30
minutes. Add meatballs to tomato mizture, cover tightly and cook slowly
for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve
meatballs and sauce over hot Mexican Rice.
Mexican Rice:
1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese,
4 Oz (1 cn) Chopped Green cut into stripes
: Chilies 1/4 Cup Grated Parmesan
3 Cups Cooked Seasoned Rice Cheese
Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1
cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
Repeat layers and top with remaining cup of rice. Bake in moderate oven
(350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top
with meatballs and sauce. Continue baking for 5 minutes or until cheese
melts.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Saucy Beef Taco Pizza
Categories: Beef, Meats
Servings: 4
2 lb Ground Beef Round 1 c Shredded Monterey JackCheese
1 Med. Onion, Chopped 1/2 c Shredded Cheddar Cheese
16 oz Taco Sauce, Mild or Hot Sliced Olives (Optional)
4 oz (1 cn) Mild Green Chilies * Sliced Mushrooms (Optional)
1/2 c Sliced Ripe Olives 1 c Shredded Lettuce
8 oz (1 cn) Refrigerated Rolls ** 1 Med. Avocado ***
1 1/2 c Crushed Corn Chips 1 Med Tomato, Diced
1 c Dairy Sour Cream
* Chilies should be chopped mild green chilies and be drained.
** Rolls should be Refrigerated Crescent Rolls.
*** Avocado should be peeled and sliced.
~-------------------------------------------------------------------------
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle
with remaining 1/2 cup crushed chips. Garnish with sliced olives adn
mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to
25 minutes or until crust is golden. Cut into wedges and serve with
lettuce, avocado, tomato and remaining taco sauce.
NOTE:
Pastry for single-crust pie may be substituted for crescent rolls.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
Categories: Garlic, Poultry, Main dish
Servings: 4
1 1/2 c Plain Yogurt 1 Thin Slice Ginger Root, P
1 c Bread Crumbs 2 tb Chopped Green Chilies, (c
Salt & Pepper To Taste 1 ts Sugar
4 Chicken Thighs, Skinned Salt To Taste
4 Chicken Legs, Skinned 3/4 c Fresh Mint Leaves
Dipping Sauce 1/4 c Fresh Coriander (Chinese
Garlic Puree From 1 Head 1/4 c Fresh Parsley Leaves
1/2 Small Onion, Coarsely Cho
Preheat oven to 400 Degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper. Spread
crumbs out on a platter and place next to the yogurt. Place a wire rack
over a baking sheet and set it aside. Dry chicken pieces. Dip each piece
into the yougurt untl throughtly coated on both sides. Then roll each
piece in the crumbs, pressing the piece in so that the crumbs adhere.
Each piece should be evenly coated. Place chicken on the wire rack. Bake
for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates. Pour some
sauce in a crecent on the bottom edge of each plate around the chicken but
not on it. Place the remaining chicken on a platter and pass the
remaining souce in a clear pitcher. Serve hot or at room temperature.
DIPPING SAUCE:
1 C Plain Yogurt
~-------------------------------------------------------------------------
Place all the ingredients in a blender or food processor. Flick the motor
on and off unti a thin flecked green sauce is achieved. Serve at once.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Venezuelan Peppers With Shrimp
Categories: Fish, Garlic, Main dish
Servings: 10
3 lb Shrimp (16-20/lb) 1 Chili Pepper Seeded/Minced
3 c Spanish Olive Oil 1 Loaf French Bread 1" Slices
4 Large Red Bell Peppers * Feta Cheese (optional)
8 Cloves Garlic **
* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
~-------------------------------------------------------------------------
Slit the shrimp up the back with a sharp knife. Remove the vein, but do
not peel shrimp. Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute pan. Heat slowly.
Cook very gently until the peppers are extremely tender but not at all
browned. (The oil will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces. Stew
the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out
the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples. Throw in the minced chili pepper
and the shrimp. Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the shrimp. Serve with bread. Each diner
soaks slices of bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the shrimp goes on top.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Barbecue Ribs
Categories: Meats, Sauces
Servings: 4
4 lb Spareribs Cut To Serve 1/2 c Chili Sauce
1 c Brown Sugar, Firmly Packed 1/4 c Dark Rum
1/4 c Catsup 1/4 c Worcestershire Sauce
1/4 c Soy Sauce 2 Cloves Garlic, Crushed
1 ts Dry Mustard Dash Pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and pour
over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees
30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals
turning and basting.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: ZR Frijoles (Mexican Beans)
Categories: Vegetables, Main dish
Servings: 4
2 c Dry Pinto Beans 1 Clove Garlic
Water To More Than Cover 1 tb Red Chili Powder
1/2 lb Meat * 1/4 ts Ground Cumin
1 Large Onion Chopped 1/2 ts Oregano
* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
~-------------------------------------------------------------------------
Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Corn Salsa
Categories: Salsa, Vegetables, Sauces, Mexican
Servings: 4
16 oz Corn; Canned, Drained (1 cn) 1/4 c Green Onions w/tops; Sliced
4 oz Green Chilies; Canned, Drain 2 tb White Wine Vinegar
1 Jalapeno Chile; * 1 tb Vegetable Oil
1/4 c Green Bell Pepper; Chopped 1/4 ts Salt
* Jalapeno chile should be seeded and finely chopped.
~-------------------------------------------------------------------------
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Makes about 2 1/3 cups Salsa.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Basic Red Sauce
Categories: Sauces, Tomato, Mexican, Vegetables
Servings: 4
8 Ancho Chilies 8 oz Tomato Sauce; 1 cn
3 1/2 c Warm Water 1 tb Oregano Leaves; Dried
1/2 c Onion; Chopped 1 tb Cumin Seed
2 Garlic; Cloves, chopped 1 ts Salt
1/4 c Vegetable Oil
Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid; reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan
until onion is tender. Stir in chilies, 2 cups of the reserved liquid and
the remaining ingredients. Heat ot boiling, reduce heat. Simmer,
uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted
with steel blade or into a blender container; cover and process until
smooth. Cover and refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Hot Chile Sauce
Categories: Sauces, Vegetables, Mexican
Servings: 2
2 c Water 1 ts Dry Mustard
Chilies; * 1 Clove Garlic
1/4 c Red Wine Vinegar 1/4 c Olive Oil
* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
~-------------------------------------------------------------------------
Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies, vinegar, mustard and garlic in a blender
container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth.
Makes about 1/2 cup of sauce.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: GRILLED TURKEY SHISH KABOB
Categories: Poultry, Low-cal, Grill
Servings: 4
1 1/4 lb Turkey Breast Tenderloins 8 Cherry Tomatoes
1/3 c Chili Sauce Zucchini medium (1/2" slices
2 tb Lemon Juice 1/2 x Green Pepper (2" squares)
1 tb Sugar 2 Onions (cut into 1/4's)
2 Bay Leaves 2 tb Cooking Oil
8 Mushrooms
Cut turkey tenderlions into 1 1/2-inch cubes. Mix next
4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate at least 4 hours or overnight, stirring
occasionally. Thread turkey and vegetables alternately
on skewers. Brush lightly with oil. Broil or grill
6" from heat or coals for 10 minutes. Turn and brush
occasionally with marinade.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chiles Rellenos Casserole
Categories: Vegetarian, Mexican, Main dish, Vegetables
Servings: 10
2 cn Whole green chili peppers* 4 c Milk
3 c Sharp Cheddar cheese** 3/4 c All-purpose flour
4 Green onions, sliced 1/4 ts Salt
3 c Shredded mozzarella cheese 2 cn Green chili salsa
6 Eggs
* 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Zucchini Fiesta Salad
Categories: Vegetarian, Salads, Vegetables
Servings: 4
1/2 lb Small zucchini* 1/3 c Diced green chilies
1/2 lb Small crookneck squash* 1/3 c Pimento-stuffed olives**
2 tb Lemon juice 1 pk (3 oz.) cream cheese***
1/4 c Salad oil 1 Small avocado
1/2 ts Salt Lettuce leaves
Dash of pepper, ground cumin Fresh coriander (cilantro)
1 Green onion, thinly sliced
* Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes. Add onion,
chilies, olives, and cheese. Peel and pit avocado; cut into small cubes.
Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal
portions of salad on each plate. Garnish each salad with a sprig of
coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Homemade Taco Sauce
Categories: Sauces, Chile, Mexican
Servings: 6
12 Canning tomatoes 1 ts Salt
1 Sm onion 1 ts Cumino
1 c Chopped green chili 1 ts Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1
1/2 hours. Put in canning jars. Bath in hot water bath for 30 min.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Green Chile Sauce
Categories: Mexican, Sauces
Servings: 4
2 tb Oil or lard 1 c Water
1 Clove garlic (optional) 1 c Diced green chili
1/2 c Minced onion (optional) 1 Salt to taste
1 tb Flour
In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
wooden spoon. Add water and green chili. Bring to a boil and simmer,
stirring frequently, for 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Red Chili Sauce
Categories: Mexican, Sauces
Servings: 12
16 Dried red chili pods 2 Cloves garlic
1 Hot Water 1 Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter chili
leave some veins. Rinse with cold water and soak in hot water for one hour
or until soft. Place the pods in an electric blender (or food processor)
and add enough water to almost cover them, leaving about two inches
headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
sauce seems to be too thick, add more water and blend for another 1 minute
or until skins disappear. Add 2 cloves garlic and process until well
blended. Salt to taste.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Salsa Suprema
Categories: Mexican, Sauces, Relishes
Servings: 16
1 Large tomato, chopped 1/2 ts Garlic salt
1 Medium onion, chopped 1/2 ts Monosodium glutamate(option)
2 Fresh green chilies, chopped Salt to taste
1 or 4 oz can green chili
Combine all ingredients and chill, covered, in refrigerator at least one
hour.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes
Servings: 8
1 8 oz. can tomato sauce 2 Garlic cloves, minced (or
2 tb Crushed red chili 1/4 ts Garlic powder)
1/2 ts Cumin powder 2 ts Vinegar
1/2 ts Oregano 1 Juice of half a lemon
1 ts Salt
Combine all ingredients and mix well. Let stand for 3 hours. Excellent
with tacos or as a dip for tortilla chips.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Beef Tacos
Categories: Mexican, Main dish
Servings: 6
1 lb Ground beef 1 Clove garlic (optional)
1 Chopped onion 1 pk Taco shells
Salt to taste 1 c Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and
stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce
and top with sour cream or guacamole for an added treat.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Chicken Tacos
Categories: Mexican, Main dish, Poultry
Servings: 6
1/4 c Green onion, chopped 8 oz Green chili salsa
1 tb Shortening 1 Salt to taste
2 c Cooked chicken, shredded 1 pk Taco shells
1 8 oz can taco sauce or 1 c Grated cheddar cheese
-----------------------------OPTIONAL TOPPINGS-----------------------------
1 Chopped lettuce 1 Sour cream
1 Chopped tomato 1 Guacamole
Saute' the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons of the
chicken mixture and one tablespoon of grated cheese in each shell. Serve
with option of lettuce, tomato, sour cream or guacamole and extra chili
sauce as desired.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Enchiladas (Red Chili)
Categories: Mexican, Main dish
Servings: 6
18 Corn tortillas 1 Large onion chopped
1 qt Red chili sauce 6 x Fried eggs (optional)
1 lb Grated cheddar
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top. Repeat the
process then pour enough chili sauce over them to cover tortillas. Three
tortillas make one serving. A fried egg is traditional on top of each
enchilada.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Enchiladas Verdes (Green Enchiladas)
Categories: Mexican, Main dish
Servings: 4
12 Corn tortillas 4 c Green chili sauce
4 tb Oil or lard 1 Salt to taste
1 Clove garlic 2 c Grated cheddar or jack chees
1 tb Flour 1/4 c Minced onion
Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
mixture is too thick, add water. Add salt to taste. Layer tortillas with
sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
top. Use 3 tortillas for each serving. Place in oven to allow cheese to
melt. NOTE: For a real New Mexican touch place a poached or fried egg
on top. The egg seems to help meld the flavors.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Green Chilies Rellenos (Stuffed Green Chili)
Categories: Mexican, Main dish, Vegetables
Servings: 5
10 Green chilies roast&peel 10 oz Longhorn or Jack cheese
-----------------------------------BATTER-----------------------------------
1 c All-purpose flour 3/4 c Cornmeal
1 ts Baking powder 1 c Milk
1/2 ts Salt 2 Eggs, slightly beaten
Cut cheese into slices 1/2" thick and the length of the chili. Make a
small slit in chili just big enough to insert cheese(you can also poke in
some slivers of onion at this point). Dip in batter and fry in hot oil or
lard until golder brown. Drain and serve. May be garnished with green
chili sauce if desired. To make batter, combine flour, baking powder, salt
and cornmeal. Blen milk with egg;then combine milk and egg mixture with
dry ingredients. Add more milk if necessary for smooth batter. Using a
spoon, dip stuffed chilies in batter.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Carne Adovada (Marinated Pork)
Categories: Mexican, Main dish
Servings: 6
4 lb Pork(ribs, chops or other) 2 ts Whole leaf oregano
2 ts Salt 1 qt Blended red chili sauce
3 Garlic cloves, crushed
Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour
over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly
on top of stove or in 350 oven until meat is done, about 1 hour. Thick
slices of potatoes may be marinated with the meat.
-----
---------- Recipe via Meal-Master (tm) v7.01
Title: Caldillo(New Mexican Green Chili Stew
Categories: Mexican, Main dish, Soups
Servings: 4
2 lb Lean beef round or pork 1 Large garlic clove, minced
2 tb Oil 2 ts Salt
3 Medium potatoes, diced 6 Green chilies
1/2 c Onion, sliced
Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
browned meat together with onion, garlic, salt, chili and enough water to
cover. Continue to add water if necessary. It will have a soupy
consistency.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Posole
Categories: Mexican, Soups, Main dish
Servings: 12
2 lb Pork roast,cut in chunks 1 ts Oregano
1/2 lb Pork rinds (skins) 2 Cloves garlic, mashed
2 Pork shanks or pigs feet 2 tb Chopped onion
1 tb Salt 4 Red chili pods,remove seeds
2 c Posole
Place meat and pork rinds and pork shanks in a large kettle and add about
5 quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce
may be added at serving time for more spice. NOTE:Posole can be found
in the meat section if it is available in your area, if not available,
hominy can be substituted in the same quantities but no rinsing or
pre-cooking is needed. The posole will lose its authenticity but none of
its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
also add one can of tomatoes to enhance the flavor.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Chili Bean Soup
Categories: Mexican, Main dish, Soups
Servings: 5
1 lb Pinto beans 1/4 ts Marjoram
8 c Boiling water 10 1/2 oz Can beef broth
1 ts Garlic salt 16 oz Can tomatoes
1 ts Onion salt 1 pk (1-5/8 oz)chili seasoning mx
1/4 ts Thyme 1 c Hot water
Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don't let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Guacamole Salad
Categories: Mexican, Salads, Appetizers
Servings: 4
5 Large avocados 4 oz Can chopped green chili
1 Medium garlic clove, minced 2 1/2 tb Lemon or lime juice
1 Medium tomato, chopped 1 ts Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
remaining ingredients, mixture will be chunky. To prepare individual
salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
tomato for garnish and serve with tortilla chips. If made ahead of time,
save pit and put in dip until time to serve to prevent darkening. NOTE:
This is my own recipe and the chili can be adjusted to taste. Also, I
sometimes replace the tomato and green chili with salsa.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Traditional Calabacitas Con Leche
Categories: Mexican, Vegetables
Servings: 4
4 Medium summer squash, sliced 1 Dash pepper
1/4 c Butter or maragarine 1 4 oz can chopped green chili
1 15 oz can corn, drained 1 c Milk
1/2 c Onion, thinly sliced 1/2 c Grated cheddar cheese
1/2 ts Salt
Saute' squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Calabacitas
Categories: Mexican, Vegetables
Servings: 6
4 Zucchini or yellow squash, 2 Cloves garlic minced
1 Sliced 4 oz Can chopped green chili
1 large onion, chopped 16 oz Can whole kernel corn
3 tb Oil 1 c Grated cheddar cheese
1/4 ts Garlic salt or
Saute' squash and onion in oil until barely tender. Add garlic salt (or
fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
casserole and bake at 400 for 20 minutes.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Quelites (Spinach with Beans)
Categories: Mexican, Vegetables
Servings: 6
3 tb Onion, chopped 1/4 ts Salt
1 tb Bacon drippings 1 1/2 lb Cooked fresh spinach
1 1/2 c Prepared pinto beans 1 Boiled egg, sliced
1 tb Chili seeds
Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10
minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned
spinach may be substituted for the fresh. Quelites is the name for wild
spinach but since this difficult to find, fresh spinach has been
substituted.
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---------- Recipe via Meal-Master (tm) v7.01
Title: Thai Shrimp-Chicken Soup
Categories: Oriental, Soups, One dish
Servings: 6
2 x Whole Chicken Breasts,halved 6 c Water
Small Onion, peeled &chopped Small Bay Leaf
2 x Sprigs Parsley 1/2 ts Thyme
1 ts Salt 1/8 ts Pepper
Garlic clove, crushed 2 ts Ground Coriander
1 1/2 ts Chili Powder 1 tb Soy Sauce
1/2 lb Raw small,shelled shrimp * 2 c Sliced Mushrooms
6 x Scallions, with tops,sliced 3 c Hot Cooked Rice
1/3 c Chopped fresh coriander **
* Deveined ** or use Parsley
=================================================
Remove skin from chicken breasts. Carefully cut meat from bones and pull
out the pieces of cartilage. Cut meat into strips and set aside. Put bones
in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili powder, and
soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and
mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns
pink, and the chicken is tender. Stir in scallions and fresh coriander or
parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.
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Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!
This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.
But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/