Thursday
Recipes Enjoy Chef Lyons
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---------- Recipe via Meal-Master (tm) v8.06
Title: Minted Onion Bhajis
Categories: Appetizers
Yield: 12 Servings
1 c Besan Flour
1/4 ts Cayenne Pepper
1/2 ts Ground Coriander
1/2 ts Ground Cumin
1 tb Chopped Fresh Mint
4 tb Strained Thick Yogurt
1/4 c Cold Water
1 lg Onion, quartered and sliced
Vegetable Oil, for frying
Salt And Pepper
Sprigs Of Mint, to garnish
Put the besan flour into a bowl, add the cayenne pepper, coriander, cumin,
and mint and season with salt and pepper to taste. Stir in the yogurt,
water, and sliced onion and mix well together.
One-third fill a large, deep skillet with oil and heat until very hot.
Drop heaped spoonfuls of the mixture, a few at a time, into the hot oil
and use two forks to shape the mixture into rough ball shapes.
Fry the bhajis until golden brown and cooked through, turning frequently.
Drain the bhajis on absorbent paper towels and keep warm while cooking the
remainder in the same way.
Arrange the bhajis on a platter and garnish with sprigs of fresh mint.
Serve hot or warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cool Cucumber Salad
Categories: Salads
Yield: 4 Servings
8 oz Cucumber
1 Green Chili
Fresh Cilantro Leaves,
- finely chopped
2 tb Lemon Juice
1/2 tb Salt
1 ts Sugar
Fresh Mint Leaves And Red
- Bell Pepper Strips, to
- garnish
Using a sharp knife, slice the cucumber thinly. Arrange the cucumber
slices on a round serving plate.
Using a sharp knife, Chop the green chili. Scatter the chopped
chili over the cucumber.
To make the dressing, mix together the cilantro, lemon juice, salt, and
sugar.
Place the cucumber in the refrigerator and leave to chill for at least 1
hour, or until required.
When ready to serve, transfer the cucumber to a serving dish. Pour over
the salad dressing over the cucumber just before serving and garnish with
mint and red bell pepper.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Balti Scallops
Categories: Main dish
Yield: 4 Servings
MARINADE
3 tb Chopped Fresh Cilantro
1 In. Piece Gingerroot, grated
1 ts Ground Coriander
3 tb Lemon Juice
Grated Rind Of 1 Lemon
1/4 ts Ground Black Pepper
1/2 ts Salt
1/2 ts Ground Cumin
1 Garlic Clove, minced
SCALLOPS
26 oz Shelled Scallops
2 tb Oil
2 Onions, chopped
3 Tomatoes, quartered
2 Fresh Green Chilies, sliced
4 Lime Wedges, to garnish
To make the marinade, mix all the ingredients together in a bowl.
Put the scallops into a bowl. Add the marinade and turn the scallops until
they are well coated.
Then cover and leave to marinate for 1 hour or overnight in the
refrigerator.
Heat the oil in a Balti pan or Wok, add the onions and stir-fry until
softened.
Add the tomatoes and chilies and stir-fry for 1 minute.
Add the scallops and Stir-fry for 6-8 minutes until the scallops are cooked
through, but still succulent inside.
Serve garnished with lime wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Tomatoes
Categories: Side Dish
Yield: 4 Servings
4 lg Tomatoes
4 1/2 c Cooked Rice
8 Scallions, chopped
3 tb Chopped Fresh Mint
2 tb Chopped Fresh Parsley
3 tb Pine Nuts
3 tb Raisins
2 ts Olive Oil
Salt and Pepper
Cut the tomatoes in half, then scoop out the seeds and discard.
Stand the tomatoes upside down on absorbent paper towels for a few moments
in order for the juices to drain out.
Turn the tomatoes the right way up and sprinkle the insides with salt and
pepper.
Mix together the rice, scallions, mint, parsley, pine nuts and raisins.
Spoon the mixture into the tomato cups.
Drizzle over a little olive oil, then grill the tomatoes on an oiled rack
over medium hot coals for about 10 minutes until they are tender and
cooked through.
Transfer the tomatoes to serving plates and serve immediately while still
hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mixed Fruit Brulees
Categories: Desserts
Yield: 4 Servings
1 lb Prepared Assorted Fruits
- (Such As Strawberries,
- Raspberries, Blackcurrants,
- Redcurrants, And Cherries),
- thawed if frozen
3/4 c Heavy Cream
3/4 c Unsweetened Fromage Blanc
1 ts Vanilla Extract
4 tb Superfine Sugar
Divide the prepared strawberries, raspberries, blackcurrants,
redcurrants, and cherries evenly among 4 small heatproof ramekin dishes.
Mix together the cream, fromage blanc and vanilla extract
until well combined.
Generously spoon the mixture over the fruit in the ramekins, to cover the
fruit completely.
Preheat the broiler to hot.
Top each serving with 1 tb superfine sugar and broil the desserts for
2-3 minutes, until the sugar melts and begins to caramelize. Leave to
stand for a couple of minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dill Dip
Categories: Appetizers
Yield: 4 Servings
2/3 c Mayonnaise
2/3 c Cup sour cream
1 ts Dill weed
1 ts Beau monde seasoning
1 ts Dried parsley or
1 tb Fresh minced parsley
1 ts Minced green onion
Mix all together and chill for 2-3 hours.
Great with raw vegetables, chips or as a salad dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Of Spinach Soup
Categories: Soups
Yield: 6 Servings
1 10 oz package of frozen
-chopped spinach
1 sm Onion, chopped
2 1/2 c Chicken broth
3 tb Butter
3 tb Flour
2 c Milk
1/2 c Whipping cream
1 c Sour cream
1/4 ts Grated nutmeg
Salt and pepper to taste
Cook spinach and onion in chicken broth for 10 to 15 minutes in a covered
saucepan. In a soup pot, melt butter and stir in flour. Gradually stir in
milk, cream and sour cream. Stir over low heat until mixture bubbles and
thickens slightly. Add spinach mixture and nutmeg; stir well. Do not let
soup come to a boil. Taste and add salt and pepper if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bombay Chicken
Categories: Main dish
Yield: 6 Servings
1 Chicken (3 lbs), cut up
Salt and freshly ground
-pepper
1 c Rice
1 pk (6 oz) mixed dried fruit
1 md Onion chopped
4 ts Curry powder
2 c Chicken broth
2 tb Butter or margarine, melted
1/2 ts Paprika
Preheat oven to 375F degrees. Season chicken with salt and pepper.
Combine rice, fruit, onion, 2 teaspoons of the curry powder, and chicken
broth in a 13 X 9 X 2-inch baking dish; stir well. Arrange chicken over
rice mixture.
In a small bowl, combine melted butter, paprika, and remaining 2
teaspoons curry powder; brush over chicken. Cover with aluminum foil and
bake 1 hour, until chicken is tender and liquid is absorbed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Saffron Rice
Categories: Side dish
Yield: 6 Servings
1 md Onion, chopped
2 tb Butter
2 c White rice (uncooked)
4 c Boiling chicken stock
1/4 ts Saffron
1 c Chopped mushrooms
4 tb Butter
1/2 c Grated parmesan cheese
Saute onion in butter until browned. Add uncooked rice and brown about 1
minute. Add chicken stock, mushrooms and saffron; stir and bring to a
boil. Cover reduce heat and simmer about 20 minutes. When cooked, add
remaining butter and parmesan cheese; stir and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ice Cream Cookies
Categories: Desserts
Yield: 2 Dozen
1/2 c Sugar
1/2 c Shortening
1 Egg
1 ts Vanilla
1 c Sifted Flour
1/2 c Chopped nuts (optional)
Cream together sugar and shortening, add egg and vanilla; mix thoroughly.
Stir in flour, then nuts. Drop by small rounded spoonfuls on a lightly
greased cookie sheet. Bake at 350F degrees for 6 to 8 minutes, or until
lightly browned on the bottom. Serve with your favorite ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Old English Cheese Ball
Categories: Appetizers
Yield: 20 Servings
1 lb Old English cheese
2 tb Chopped onion
3 tb Chopped green pepper
4 Stuffed green olives,
-chopped
1 sm Dill pickle, chopped
1 Hard boiled egg, chopped
12 Soda crackers, crushed
4 tb Mayonnaise
1/4 c Chopped pecans
1 ts Parsley
1/4 ts Paprika
In a large bowl or mixer, blend together cheese, onion, green pepper,
olives, dill pickle, egg, crackers and mayonnaise. Form into a ball, wrap
in plastic and chill for 24 hours. Mix chopped pecans, parsley and paprika
together on a sheet of waxed paper. Roll cheese ball in this mixture.
Serve with assorted crackers or fresh vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Super Chicken Gumbo
Categories: Soups
Yield: 6 Servings
2 tb Bacon or chicken fat
1 md Onion, diced
1/3 c Diced green pepper
1 qt Chicken broth
1 16 oz can tomatoes,undrained
2 ts Salt
1/8 ts Pepper
1/3 c Long grain rice, uncooked
2 tb Chopped parsley
1 Bay leaf
2 c Cooked chicken or turkey
1 c Okra, frozen or canned,
-cut up
Put all ingredients except chicken and okra in a covered pot and simmer for
40 minutes. Add cut up chicken and okra and continue to simmer another 20
minutes. Remove bay leaf and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Cutlet Parmesan
Categories: Main dish
Yield: 4 Servings
3/4 c Seasoned bread crumbs
1/4 c Grated Parmesan cheese
1 Egg, beaten
4 Skinless, boneless chicken
-breasts halves. pounded
-to 1/4 inch thickness
2 tb Olive oil
1/4 lb Mozzarella cheese thinly
-sliced
Combine bread crumbs and Parmesan
cheese in a shallow dish. Place egg in
another shallow dish. Dip chicken first
in egg, then dredge in bread crumb
mixture to coat.
Preheat oven to 350 degrees F. In a
large frying pan, heat oil over medium
heat. Add coated chicken breasts.
Cook, turning once, about 5 minutes a
side, until lightly browned.
Arrange chicken cutlets in a single
layer on an ovenproof serving platter
or baking dish. Pour Tomato Sauce
(below) over chicken. Top with
Mozzarella cheese. Bake 15 minutes,
until cheese is melted and bubbly.
-- Tomato Sauce --
2 tb Olive oil
1 md Onion
1 Garlic clove
2 c Chopped peeled fresh tomatoes, or 1 can (28 oz) Italian peeled
tomatoes, drained and chopped.
2 tb Tomato paste
1 Bay leaf
1/2 ts Sugar
1/4 ts Dried Oregon
In a medium-size saucepan, heat
over medium heat. Add onion and garlic.
Cook untill onion is soft, about 3
minutes. Add tomatoes, tomato paste,
bay leaf, sugar, and oregano. Simmer
until sauce reduces by half.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Green Tomatoes
Categories: Side dish
Yield: 6 Servings
4 lg Green Tomatoes
1/4 c Flour
1 tb Sugar
1 1/2 ts Salt
1/8 ts Ground black pepper
2 tb Bacon drippings or vegetable
-oil
Cut green tomatoes into 1/2 inch slices; set aside. Combine flour, sugar,
salt, and black pepper. Lightly coat tomatoes on both sides with flour
mixture. In a large skillet in single layer. Fry until brown on both
sides; remove to hot platter and repeat with remaining tomatoes, adding
additional bacon drippings, if needed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Silk Pie
Categories: Desserts
Yield: 6 Servings
1/2 c Butter
3/4 c Sugar
1 oz Unsweetened chocolate,
-melted and cooled
1 ts Vanilla
2 Eggs
Baked (8-inch) Pie shell
Whipped cream
Cream butter and sugar. Melt chocolate in a double boiler, stirring until
smooth; add in vanilla. Add melted chocolate to the creamed mixture. Add
eggs, one at a time, beating 3 to 5 minutes after each addition. Pour into
baked pie shell. Chill 1 to 2 hours. Top with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mexican Hot Bean Dip
Categories: Appetizers
Yield: 40 Servings
1 8 oz package cream cheese
1 pt Sour cream
1 30 oz can refried beans
1 Envelope Lipton onion soup
20 Drop Tabasco sauce
1/2 c Chunky salsa
Shredded Monterey jack and
- or cheddar cheese
Mix first six ingredients and place in a 9 X 13-inch casserole dish. Top
with Monterey Jack and cheddar cheese to about 1/2 in thickness. Bake at
350 degrees for 15 to 20 minutes, until bubbly. Serve hot with tortilla
chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Black Bean Salad
Categories: Salads
Yield: 4 Servings
1 15 oz can black beans or
1 1/2 c Black beans
1 sm Green pepper, chopped
1 sm Carrot, coarsely grated
1 tb Chopped red onion
1/4 ts Grated lime rind
3 tb Lime juice
1/4 ts Cumin or red pepper
2 tb Vegetable oil
1 Clove garlic, minced
1/4 ts Ground pepper
1/4 ts Salt
Rinse and drain canned beans or cook black beans according to package
directions. Add green pepper, carrot and red onion to cooled black beans.
In another bowl, mix remaining ingredients and pour over bean and
vegetable mixture. Let stand. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mexican Tortilla Casserole
Categories: Main dish
Yield: 4 Servings
1 lb Ground beef
1/2 c Chopped onion
1 ts Salt
1 tb Chili powder
1/2 ts Oregano
1/4 ts Basil
15 oz Can tomato sauce
5 8-inch Flour tortillas
2 c Shredded cheddar cheese
Garnish (Optional)
- Sour cream, green onions,
- Sliced black olives, avocado
- Tomatoes or salsa
Brown ground beef and onion. Drain. Add salt, chili powder, oregano, basil
and tomato sauce; simmer for 10 minutes. In a greased round casserole,
layer the tortillas, meat sauce and cheese, repeating until ingredients
are gone. Bake at 350 degrees for 15 minutes. Cut into wedges and serve.
Garnish, if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Spanish Rice
Categories: Side dish
Yield: 4 Servings
3 c Cooked rice
1/2 lb Hamburger
1 md Onion, chopped
1 c Celery chopped
1 lg Green pepper, chopped
1 ts Chili powder
1/4 ts Black pepper
1 ts Salt
28 oz Canned tomatoes, chopped
Cook rice according to package directions; set aside. Brown hamburger,
add onion, celery, and green pepper; cook until tender. Add chili powder,
black pepper, salt and tomatoes. Simmer, covered, for 20 minutes. Add rice
and cook an additional 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Flan
Categories: Desserts
Yield: 8 Servings
1/2 c Butter
3/4 c Sugar
1 1/3 c Flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Baking powder
2 lb Canned, peeled apricots
1 c Whipping cream
1 Egg
Mix together the butter, sugar, flour, salt, cinnamon and baking powder,
until fine. (this can be mixed easily in a food processor) Press mixture
into a flan pan and up sides of pan (reserving 1/3 cup for topping). Drain
the canned apricots, lay apricots on top of crust mixture. Sprinkle the
reserved 1/3 cup topping over apricots. Bake at 375 degrees for 20
minutes. Mix cream with egg and pour over flan in oven. Bake at 375
degrees for an additional 20 to 25 minutes.
Note: you may want to substitute blueberries, peaches or pears for
apricots. Use your imagination.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Onion Dip
Categories: Appetizers
Yield: 2 Cups
1 1/2 c Dairy Sour Cream
2 tb Dry Onion Soup Mix
1/2 c Crumbled Blue Cheese
Snipped Fresh Parsley
Assorted Vegetable Dippers
- Carrot, Zucchini, Jicama,
- or Bell Pepper Strips
- Broccoli or Cauliflower
In a medium mixing bowl stir together the sour cream and dry onion soup
mix until mixed. Stir in blue cheese. Cover and refrigerate for up to 48
hours. Sprinkle with snipped parsley and serve with vegetable dippers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Pepper Slaw
Categories: Vegetables, Salads
Yield: 4 Servings
1/3 c Plain Yogurt
1/4 Pkg Ranch Salad Dressing Mix
1 ts Honey
2 c Shredded Cabbage
1 sm Bell Pepper, in strips
1 Carrot, shredded
1/4 c Thinly Sliced Celery
1 sm Apple, chopped
In a small bowl stir together the yogurt, salad dressing mix, and honey
until blended. Thin with a little water if necessary. Cover; refrigerate
until ready to serve.
In a large bowl combine cabbage, bell pepper, carrot, celery, and apple.
Pour chilled dressing over cabbage mixture. Toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Rosemary
Categories: Main dish, Poultry
Yield: 4 Servings
1/3 c Sweet White Wine
1 ts Dried Rosemary, crushed
2 lb Meaty Chicken Thighs
Salt, to taste
Pepper, to taste
3 c Sliced Fresh Mushrooms
2 tb Vegetable Oil
In a small bowl combine wine and rosemary; let stand at room temperature
for 2 hours. Rinse chicken; pat dry with paper towels. Sprinkle chicken
with salt and pepper.
In a large skillet cook fresh mushrooms in hot oil until tender. Add
chicken pieces and brown on all sides. Carefully add wine mixture; cover
and simmer 30 to 35 minutes or until chicken is tender and no longer pink.
Spoon mushrooms over chicken; heat through. Remove chicken to hot platter.
Serve cooking liquid and mushrooms over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sage Mashed Potatoes
Categories: Vegetables, Side dish
Yield: 5 Servings
1 lb Baking Potatoes, peeled &
- cut into eighths
1 md Onion, cut into thin wedges
3 tb Olive Oil
1/2 ts Ground Sage
1/4 ts Black Pepper
4 tb Sour Cream
1/4 c Water
1/2 ts Salt
In a greased 2-quart casserole combine potatoes and onion. In a 1-cup
measure combine water, oil, sage, salt, and pepper; drizzle over potatoes
and onion.
Bake, uncovered, at 450F degrees for 40 to 50 minutes or until the
vegetables are tender, stirring twice.
Transfer to a medium mixing bowl. Mash with a potato masher or beat with
an electric mixer on low speed. Gradually beat in sour cream to make
light and fluffy potatoes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sugar-Saving Semi-Sweets
Categories: Desserts, Cookies
Yield: 40 Cookies
1/2 c Shortening
1/3 c Sugar
1 Egg
1 1/2 ts Orange Zest
1 tb Orange Juice
1 1/3 c All-Purpose Flour
1/8 ts Baking Soda
1/8 ts Salt
3 oz Semisweet Chocolate Chips
1/4 c Finely Chopped Almonds
In a large mixing bowl beat shortening and sugar until light. Beat in egg,
orange zest, and orange juice.
In a small mixing bowl combine flour, soda, and salt; add to beaten
mixture. Mix well. Stir in chocolate and nuts. Shape into a 10-inch-long
log. Wrap and refrigerate for 1 hour or until firm enough to slice.
Using a thin-bladed knife, cut dough into 1/4-inch thick slices. Place on
ungreased cookie sheets. Bake at 350F degrees for 10 to 12 minutes or
until edges are firm. Cool on wire racks.
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