Recipe Archive 79 - Pazsaz Entertainment Network

---------- Recipe via Meal-Master (tm) v8.06 Title: Crab Rangoon Categories: Appetizers Yield: 12 Servings 8 oz Cream Cheese 6 oz Canned Crab Meat, -drained and flaked 2 Green Onions, minced 1 Clove Garlic, minced 2 ts Worcestershire Sauce 1/2 ts Soy Sauce 48 Won Ton Skins Vegetable Cooking Spray In medium bowl, combine all ingredients except won ton skins and cooking spray; mix until well blended. Place 1 teaspoon of the filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Asian Noodle Salad Categories: Salads Yield: 6 Servings 1 lb Dried Soba Noodles 1/4 c Sesame Oil 1/4 c Soy Sauce 2 tb Sugar 1 1/2 tb Balsamic Vinegar 2 ts Salt 1 c Chopped Fresh Cilantro 8 Green Onions, thinly sliced 2 tb Minced Jalapeno 1 1/2 c Dry-Roasted Peanuts, -coarsely chopped 2 tb Sesame Seeds Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite; stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to a large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno and mix well. Sprinkle chopped peanuts and sesame seeds over salad and serve. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Stuffed Peppers Categories: Main Dish Yield: 6 Servings 6 md Bell Peppers 1 lb Lean Ground Pork 1/2 c Onion, chopped 1 Garlic Clove, minced 2 ts Salt 2 ts Paprika 1/4 ts Black Pepper 1 1/2 c Rice, cooked 1 Egg, beaten 6 oz Tomato Paste 1 1/2 c Water 1/2 c Shredded Jack Cheese Cut off top of each bell pepper; remove seeds. Cook peppers in boiling salted water to cover 5 minutes; drain. Combine pork, onion, and garlic in a skillet; cook unitl pork is browned. Drain and cool. Add salt, paprika, black pepper, rice and egg to pork mixture; mix well. Combine tomato paste and water; add 1 cup to pork mixture, and place in a shallow baking dish. Spoon remaining tomato mixture over peppers and sprinkle with cheese. Bake at 375F degrees for 25 to 30 minutes. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Carrots & Onions In Cream Categories: Vegetables Yield: 4 Servings 1 lb Baby Carrots 1 lb Small White Onions 5 oz Cream 1 pn Nutmeg Salt, to taste Pepper, to taste Wash and trim carrots. Peel onions. Place in pot with 1/2 inch of boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and nutmeg and season with salt and pepper. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Fig Bars Categories: Cookies, Desserts Yield: 8 Servings 1/2 c Butter, softened 1 c Packed Brown Sugar 3 lg Eggs 1 ts Grated Lemon Peel 1 ts Vanilla 1 c Flour 1 ts Baking Powder 1/2 ts Salt 1 1/2 c Dried Figs, finely chopped Cream butter and sugar. Add eggs, peel and vanilla; beat well. Stir together flour, baking powder, and salt; blend into creamed mixture. Stir in figs. Pour into greased 13 X 9 X 2-inch baking pan. Bake at 350F degrees for 25 minutes. Cool; cut into bars. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chai Tea Categories: Beverages Yield: 1 Serving 1 Cinnamon Stick 3 Cardamom Pods 2 Black Peppercorns 2 Cloves 1/2 ts Ground Ginger 1 c Water 1 ts Sugar 1 ts Darjeeling Tea Leaves 1/4 c Milk Grind cinnamon stick, cardamom pods, black peppercorns, and cloves to a powder. Stir in ground ginger. Combine water, sugar, tea and 1/4 teaspoon cinnamon mix in a pan and bring to a boil. Simmer for one minute. Add milk, bring to a boil and simmer for 3-5 minutes. Strain into a mug or teapot. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Tabouleh Salad Categories: Salads, Grains Yield: 6 Servings 3/4 c Fine Bulgur 2 c Cold Water 2 c Chopped Parsley 1/2 c Finely Chopped Green Onions 1/4 c Finely Chopped Mint 1/4 c Olive Oil 2 tb Lemon Juice 1 1/2 ts Salt 1/2 ts Freshly Ground Black Pepper 2 Firm Ripe Tomatoes Crisp Lettuce Leaves 1/4 c Lemon Juice 1/2 ts Salt Place Bulgur in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry. Put bulgur into a mixing bowl and add green onions. Squeeze mixture with hand so that bulgur absorbs onion flavor. Chop parsley fairly coarse, measure and add to bulgur with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in salad bowl lined with crisp lettuce leaves. Combine lemon juice and salt mixture in a bowl. Pass lemon mixture at the table so each person may add according to their own taste. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Chicken Marsala Categories: Main Dish, Chicken Yield: 4 Servings 4 tb Butter 4 Chicken Breast Halves 4 Shallots, finely chopped 1/2 lb Mushrooms, sliced 1/4 c Dry Marsala 1/2 c Heavy Cream 1 ts Lemon Juice Salt, to taste Pepper, to taste Skin and bone the chicken breast halves then, using the flat (smooth) side of a meat mallet, pound the breasts to 1/4-inch thickness. In a large frying pan, melt 2 tablespoons butter over medium heat. Add chicken and saute, turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: Buttermilk Mashed Potatoes Categories: Side Dish Yield: 8 Servings 3 lb Potatoes 1 1/2 c Buttermilk 1 ts Salt 1/2 ts Black Pepper 1/4 c Butter Peel the potatoes and cut into cubes 1/2" square. Place into a 4 quart saucepan with enough water to cover and bring to a boil. Lower heat and simmer for about 15 minutes or until potatoes are tender. Drain water from potatoes and and place them in a large bowl. Add buttermilk, salt, pepper and butter. Beat with an electric mixer on medium speed until smooth and creamy. ----- Back To The Top Of This Page ---------- Recipe via Meal-Master (tm) v8.06 Title: La Tarte Tatin Categories: Desserts Yield: 4 Servings 1/2 lb Puff Pastry 1 c Sugar 1/4 c Water 5 lb Apples, peeled, cored, quartered 2 tb Lemon juice 1/2 ts Cinnamon 1/4 c Unsalted Butter, melted Sugar Preheat oven to 300F degrees. Roll puff pastry 1/8 inch thick. Cut into a circle 1 inch larger than diameter of 1-quart souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 350F degrees. Combine 1/2 cup sugar with water in an 8-inch skillet and cook, swirling pan frequently, until caramelized. Pour into 1-quart souffle dish. Toss apple quarters with lemon juice. Begin adding apples to dish, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples (or as many as possible) on top. Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off juices into 8-inch skillet and boil over medium-high heat until reduced and caramelized. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour caramelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold. ----- Back To The Top Of This Page