* 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
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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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