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                     *  Exported from  MasterCook II  *      
                                                             
                    Green Goddess Creamy House Dressing      
                                                             
 Recipe By     : Valentin Schwaegerl                         
 Serving Size  : 16   Preparation Time :0:10                 
 Categories    :  Dressings  
                                          
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    2      ounces        anchovies                           
      1/2  bunch         parsley -- wash,squeeze dry         
    3      cloves        garlic                              
    1      pint          mayonnaise                          
    1      pint          sour cream                          
    1      medium        lemon -- juice of                   
    3      tablespoons   tarragon vinegar                    
    1      pinch         salt -- to taste                    
    1      pinch         black pepper -- to taste            
                                                             
    Chop the anchovies, garlic, and parsley very fine with a 
 food processor, grinder, or by hand. Add mayonnaise, sour   
 cream, juice of one lemon, vinegar, salt, and pepper and    
 mix well. The dressing should have a "bite." Adjust the     
 garlic and anchovies according to your taste.               
    Source:  Valentin Schwaegerl of the Brasserie,           
 Orlando,FL.                                                 
                                                             
                    - - - - - - - - - - - - - - - - - -      
                                                             
 Suggested Wine: Chardonnay                                  
 Serving Ideas : Serve over green salad.                  
 
 
 
 
    

                        I-10 Diner Sonora Casserole          
                                                             
 Recipe By     : 1-10 Diner                                  
 Serving Size  : 4    Preparation Time :0:00                 
 Categories    : Casseroles                       
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    3      cups          zucchini -- sliced & steamed        
    1      cup           corn, frozen or canned -- drained   
    2      cups          tomato sauce                        
      1/2  tablespoon    chili powder                        
      1/4  teaspoon      cayenne                             
      1/4  teaspoon      ground cumin                        
    1      teaspoon      vinegar                             
    6                    corn tortillas                      
    1      can (4 ox)    green chiles                        
    1 1/2  cups          cheddar cheese -- grated            
      3/4  cup           sour cream                          
                         green onions -- chopped             
                                                             
    Microwave zucchini until soft. Preheat oven to 350       
 degrees.  Mix cooked zucchini, corn, tomato sauce, chili    
 powder, cayenne, cumin, vinegar, fried tortilla quarters    
 and chiles together. Place in greased ovenproof baking      
 dish.  Top with cheese and bake about 12 minutes or 'til    
 well heated and cheese has melted. to serve, top with sour  
 cream and sprinkle with green onions.                       
   Source: 1-10 Diner, San Antonio as reported in the San    
 Antonio Express News. This recipe is served as a specialty  
 dish at the I-10 Diner on Broadway.                         
 
 
 
                                                             

                    King Edward Hotel's Tomato Bisque       
                                                             
 Recipe By     : Sous Chef Emad Yacoub                       
 Serving Size  : 6    Preparation Time :0:00                 
 Categories    : Soups                      
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    1      cup           dried white onion                   
    1      teaspoon      garlic -- finely chopped            
    3      tablespoons   olive oil                           
    1      cup           eggplant -- diced                   
    1      cup           yellow zucchini -- diced            
    1      cup           green zucchini -- diced             
    1      cup           sweet peppers (yellow, red & green) 
 -- diced                                                    
    1      tablespoon    tomato paste                        
    1 1/3  cups          tomato juice                        
    1 1/3  cups          chicken stock                       
      1/2  cup           fresh basil leaves -- chopped       
                         salt and pepper -- to taste         
                                                             
 1. Cook onion and garlic in hot oil for 2 minutes. Add      
 eggplant, zucchini and peppers. Cook 5 minutes.             
 2. Add tomato paste and cook 5 minutes on low heat. Stir in 
 tomato juice and stock. Simmer until vegetables are just    
 tender, about 8 to 10 minutes.                              
 3. Stir in basil, season with salt and pepper.              
    Source:  Sous Chef Emad Yacoub,  King Edward Hotel's     
 Cafe' Victoria 37 King St.E. Toronto, Canada, as reported   
 in Starweek Magazine, Toronto Star,  March 5, 1994          
 
 
 
                                                             

                                Lemon Creame                 
                                                             
 Recipe By     : Mr. Gatti's                                 
 Serving Size  : 1    Preparation Time :0:00                 
 Categories    : Puddings           
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
                         For Crust:                          
    1                    Box Lemon Pastry Cremes -- crushed  
 (save two)                                                  
    1                    Stick butter -- melted              
                         For Filling:                        
    2                    Boxes instant lemon pudding         
    3 1/2  cups          Milk                                
    8      ounces        Carton whipped topping              
    2      tablespoons   Lemon flavoring                     
                                                             
 Pour melted butter over crushed cookies, mix and press      
 evenly on bottom of 11-by-7-inch baking dish.  Bake at 350  
 degrees for about three minutes; let cool.  Mix milk and    
 pudding as directed on box, using 3-1/2 cups milk. Mix in   
 flavoring and whipped topping.  Pour over cooled crust.     
 Crush tow remaining cookies and sprinkle over top.          
 Decorate with lemon slices dipped in sugar.                 
                                                             
  Source:  Abilene Reporter-News; Mr. Gatti's                
  
  
  


                            Linguine con Verdure             
                                                             
 Recipe By     : Tony Vallone                                
 Serving Size  : 4    Preparation Time :0:40                 
 Categories    : Pasta                   
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    1      small         broccoli, cut into florets -- leave 
 short stems                                                 
   10      florets       cauliflower                         
   14                    asparagus tips                      
      1/2  cup           sliced black olives                 
    1      cup           fresh or frozen peas                
   12      tablespoons   butter                              
    1      pinch         nutmeg                              
    4                    fresh basil leaves -- chopped       
   10      pieces        dried porcini mushrooms -- soak in  
 sherry; chop                                                
    1 1/2  pounds        fresh linguini -- cooked            
      3/4  cup           heavy cream                         
      3/4  cup           Parmesan cheese -- freshly grated   
                         salt and white pepper, freshly      
 ground -- to taste                                          
      3/4  cup           marinara sauce -- optional          
                         dry sherry -- to soak mushrooms     
                                                             
 STEP ONE                                                    
    Wash and presoak porcini mushrooms in dry sherry, then   
 chop.                                                       
 STEP TWO                                                    
    Cook vegetables in salted boiling water for 3 to 5       
 minutes (only cook peas 1-1/2 minutes, no more). Drain and  
 run under cold water. When cool, cut vegetables, except     
 peas and olives of course, into 1-1/2-inch pieces.          
  STEP THREE                                                 
     In a saucepan, add 8-1/2 tablespoons butter, add the    
 mushrooms, herbs, and spices and cook for 5 minutes. Add    
 the vegetables and cook another 5 minutes, stirring         
 occasionally. Add the cream, a pinch of salt, and a         
 generous dash of pepper and bring to a simmer for 3         
 minutes.                                                    
 STEP FOUR                                                   
    Melt the remaining butter and toss the freshly cooked    
 and drained al dente linguine in the butter until           
 well-coated. Add the vegetable cream mixture and toss well. 
 Add 1/2 the cheese and toss again. Serve immediately with a 
 dash of pepper on top and grated Parmesan to the side. For  
 a tasty and colorful variation, spoon a dollop of hot       
 marinara sauce on the top.                                  
    Tony Vallone writes of this recipe: "This pasta with     
 vegetable dish is many times an icebox-cleaning dish at our 
 house, with endless variations."                            
    Source:  Tony Vallone of Tony's, Houston, TX             
    
    
    

                         Lookouts Apple Pancakes            
                                                             
 Recipe By     : Lookout B & B, Middlebury, IN               
 Serving Size  : 8    Preparation Time :0:00                 
 Categories    : Pancakes & Waffles                               
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    1      cup           apple -- chopped                    
    2      tablespoons   sugar                               
    1 1/4  cups          flour                               
      1/4  cup           wheat germ                          
    3 1/2  teaspoons     baking powder                       
      3/4  teaspoon      salt                                
      1/8  teaspoon      cinnamon                            
    2      tablespoons   sugar                               
    1                    egg -- well beaten                  
    1      cup           milk                                
    3      tablespoons   vegetable oil                       
                                                             
    Sprinkle the chopped apple with 2 tbsp sugar and set     
 aside. Stir together flour, wheat germ, baking powder,      
 salt, cinnamon, and sugar. Add milk and oil to egg and stir 
 liquids into dry mixture. Stir just until moistened. Add    
 sweetened apple. Bake on a hot griddle 350 or in a skillet  
 until brown on both sides. Serve with honey or syrup and    
 sausages. Makes 8-10 pancakes.                              
    Source:  Lookout B & B, Middlebury, IN               
    
    
        

                     Macadamia Nut Dressing for Turkey       
                                                             
 Recipe By     : Princess Kaiulani Hotel, Honolulu, HI       
 Serving Size  : 1    Preparation Time :0:00                 
 Categories    : Dressings                  
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
      1/4  cup           turkey drippings                    
      1/2  cup           Maui onions -- chopped              
      3/4  cup           celery -- choped                    
    1      quart         bread cubes -- dry                  
      1/2  cup           macadamia nuts -- chopped           
    1      cup           turkey giblet stock, at room temp   
    2                    eggs -- lightly beaten              
      1/2  teaspoon      salt                                
      1/2  teaspoon      white pepper                        
                                                             
    While your cooked turkey is resting, prepare this moist  
 nut-flavored dressing to be served on the side. Pour the    
 turkey dripping into a very large frying pan. Saute onions  
 and celery until tender but shill slightly crisp.  Stir     
 bread cubes and macadamia nuts into the onions and          
 celery.add the stock and beaten eggs and fold in            
 thoroughly.  Season with salt and pepper.  Serve the        
 dressing in a warmed casserole.   Me ke aloha,  Mary        
    Source:  Princess Kaiulani Hotel, Honolulu, HI           
    
    
    

                       Manchester Inn House Dressing         
                                                             
 Recipe By     : Inn at Manchester, Manchester, VT           
 Serving Size  : 4    Preparation Time :0:00                 
 Categories    : Dressings                       
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    2      tablespoons   plain yogurt                        
    2      tablespoons   mayonnaise                          
      1/2  teaspoon      garlic powder                       
      1/2  teaspoon      parsley                             
    1      teaspoon      Parmesan cheese                     
                         salt and pepper -- to taste         
                                                             
    Blend all together and refrigerate for at least 24       
 hours. Can be doubled or tripled with ease.  Makes about    
 1/4 cup.                                                    
    Source:  Inn at Manchester, Manchester, VT               
    
    
    

                                                            
                   Marie Callendar's Cake Like Corn Bread    
                                                             
 Recipe By     : Secret Fast Food Recipes                    
 Serving Size  : 1    Preparation Time :0:00                 
 Categories    : Breads
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    1      9 oz box      corn muffin mix                     
    1      9 oz box      yellow cake mix                     
                                                             
    Prepare corn muffin mix just as box directs. Set aside.  
 In another bowl prepare yellow cake mix per box directions. 
 Pour prepared cake mix into prepared corn muffin mix and    
 stir well. Turn batter into greased 9x12x2 pan. Bake at     
 350~ for 30 to 35 minutes or till toothpick comes out       
 clean. Serve warm with Honey Butter.                        
    Source: Gloria Pitzer's Secret Fast Food Recipes         
    
    
    
    

                        Maryland Style Crab Cakes           
                                                             
 Recipe By     : Travis Henderson II                         
 Serving Size  : 8    Preparation Time :0:30                 
 Categories    : Seafood
                                                             
   Amount  Measure       Ingredient -- Preparation Method    
 --------  ------------  --------------------------------    
    4      pounds        lump crabmeat -- cleaned            
    1 1/2  cups          green pepper -- chopped             
    2      cups          yellow onion -- chopped             
    3                    eggs                                
    1      cup           mayonnaise                          
    3      tablespoons   Worcestershire sauce                
    2      teaspoons     granulated garlic                   
    2      teaspoons     baking powder                       
    1      teaspoon      bay seasoning                       
    1      teaspoon      Tabasco sauce                       
      1/2  teaspoon      salt                                
    2      cups          bread crumbs                        
                                                             
    Saute peppers and onions in butter until onions are      
 transparent. Completely cool mixture before adding to the   
 crab meat. Add remaining ingredients except for the bread   
 crumbs, stirring lightly to keep crab lumps together. Add   
 the bread crumbs slowly until most of the moisture is       
 soaked up. Scoop into 2-ounce portions and form into cakes, 
 then lightly press into toasted bread crumbs. Saute in oil  
 at 350 degrees F until cakes are brown and heated in middle.
    Source:  Travis Henderson II of Newport's Seafood,       
 Dallas, TX                                                  






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