Several recipes from MC Recipe of the Day found in a folder in outlook!

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* Exported from MasterCook *

 

Baltimore Peach Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon butter -- softened

1 cup sugar

2 1/2 cups flour

3 teaspoons baking powder

1 1/2 cups milk

3/4 cup sugar

mixed with

2 teaspoons cinnamon

5 large peaches -- peeled and sliced

2 tablespoons butter -- melted

 

Preheat oven to 350. With electric mixer, blend first five ingredients.

Spread in greased and floured 15x10 " jelly roll pan, or 13x9 " plus one 8 "

cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base.

Arrange peach slices by rows on top of base. Sprinkle with remainder of

cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30

minutes. (For thicker dough, omit 8 " cake pan - use 13x9 " pan only.)

 

 

* Exported from MasterCook *

 

Polenta Pie with Fresh Mushrooms & Spinach

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Polenta

 

Amount Measure Ingredient -- Preparation Method

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1 pound fresh white mushrooms

1 tablespoon olive oil

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 pkg frozen -- (10 ounce) chopped

spinach

1 cup prepared pesto

1 cup instant polenta or cornmeal

 

Preheat oven to 375 degrees. Lightly coat a 9-inch pie plate with butter

or nonstick cooking spray. Trim mushrooms; cut into thin slices. In a

large nonstick skillet, heat over high heat until hot. Add mushrooms; cook

and stir until tender and lightly browned, about 10 minutes. Remove 1 cup

of the mushrooms to a small bowl; stir in 1 tablespoon of the

Parmigiano-Reggiano; set aside. Into mushrooms remaining in skillet, stir

in spinach and pesto; cook until hot, about 2 minutes. Cook polenta

according to package directions. Remove from heat; stir in the remaining 7

tablespoons of cheese. Spread half of the polenta in the prepared pie

plate. Spoon the mushroom-spinach mixture over the polenta; with a knife,

spread the remaining polenta on top; top with the remaining

mushroom-Parmiagiano mixture. Bake, uncovered until heated through, about

10 minutes. Remove from oven and let stand 5 minutes; cut into wedges.

 

 

* Exported from MasterCook *

 

Macadamia Nut Rice

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup chopped macadamia nuts

1/4 teaspoon crushed hot red pepper flakes -- (1/4 to 1/2)

2 teaspoons butter or margarine

3 cups cooked rice

2 tablespoons grated Parmesan cheese

1 1/2 tablespoons chopped fresh parsley

 

Cook nuts with pepper flakes in butter in large skillet over medium-high

heat until nuts are lightly browned. Add rice, cheese and parsley; stir

until thoroughly heated.

 

 

* Exported from MasterCook *

 

Blueberry Crunch Coffee Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter

1/2 cup sugar

1 egg

1 cup flour

1 teaspoon baking powder -- double-acting

1/4 teaspoon salt

1/3 cup milk

1/2 teaspoon vanilla extract

2 cups blueberries -- fresh or frozen

TOPPING:

1/4 cup butter

1/2 cup sugar

1/3 cup flour

1/2 teaspoon cinnamon -- ground

 

Make cake batter by creaming butter, sugar, and egg; add dry ingredients

alternately with milk and vanilla. Spread batter in a greased 9 x 9 square

baking pan and top with berries. Combine the topping ingredients using a

fork or pastry blender. Sprinkle mixture over berries. Bake at 350

degrees, 25 - 30 minutes or until it tests done.

 

 

* Exported from MasterCook *

 

Sweet and Sour Tofu

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups hot cooked brown rice

-----sweet & sour sauce-----

1 cup pineapple juice

2 tablespoons soy sauce

3 tablespoons tomato paste

1 tablespoon minced gingerroot

1/3 cups rice vinegar

2 tablespoons cornstarch

2 tablespoons honey

1 dash white pepper

-----2nd step-----

2 tablespoons safflower oil

1 med sweet red pepper -- sliced

1 med onion -- sliced

3/4 pound firm tofu (cut in 1/2 " cubes

1 can pineapple chunks -- drained

1 med carrot -- sliced thin

1 med green bell pepper -- sliced

1 clove garlic -- minced

1 lg tomato -- cut in wedges

2 tablespoons toasted sesame seeds

 

 

GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig

fresh coriander, optional.

 

Cook or reheat rice. In a small bowl, whisk together pineapple juice,

vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in

remaining SAUCE ingredients. Set aside. In large skillet or wok, heat

safflower oil on high. Saute carrots, peppers, onion, and garlic until

carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables,

stirring until sauce thickens. Gently fold in remaining ingredients. Heat

through. Serve on hot rice. Top with garnish. 4 - 6 Servings.

 

VARIATIONS: - add sliced mushrooms; saute with other vegetables - if time

permits, slice tofu into strips 1x2x1/4 " . Before adding, saute until

lightly browned and slightly crispy.

 

 

* Exported from MasterCook *

 

Grilled Pineapple

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 med pineapple

1 tablespoon butter -- melted

1 tablespoon brown sugar -- packed

1/8 teaspoon curry powder

1/2 cup nonfat vanilla yogurt

2 tablespoon coconut -- toasted

 

Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together

butter, brown sugar, and curry powder. Grill pineapple slices on an

uncovered grill directly over medium coals for 6 to 8 minutes or till

heated through, turning once and brushing once or twice with butter

mixture. Combine yogurt and coconut. To serve, cut pineapple slices in

half. Serve warm with yogurt.

 

 

 

* Exported from MasterCook *

 

Potato, Cucumber, and Dill Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large Idaho Potatoes -- unpeeled and thinly

sliced

1/4 cup rice wine vinegar

1 1/2 tablespoons Dijon mustard

1/4 cup canola or vegetable oil

1/2 cup chopped fresh dill

OR

1 tablespoon dried whole dillweed

1/2 teaspoon salt

1 large cucumber -- unpeeled and thinly

sliced

 

Place potato slices in a 9-inch square microwave-safe baking dish; cover

with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or

until tender stirring gently every 3 minutes. Combine vinegar, mustard,

oil, dill, and salt in a small jar. Cover tightly and shake vigorously.

Pour vinegar mixture over potatoes. Cover and refrigerate until chilled.

Gently mix in sliced cucumber before serving. Description: " Perfect for a

picnic - this refreshing salad will not spoil in the hot summer sun. Leave

the vitamin-rich skins on these thinly sliced spuds for a bit of extra

texture and taste. " Source: " The Idaho Potato Commission "

 

 

* Exported from MasterCook *

 

Gorgonzola & Pecan-Crusted Tomato Slices

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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5 large tomatoes

2/3 cup Gorgonzola cheese -- crumbled

2/3 cup cream cheese -- softened

2 tablespoons parsley -- finely minced

Ground black pepper to taste

1 cup ground pecans

 

Core tomatoes and remove enough pulp to make a narrow opening for the

cheese stuffing. Turn tomatoes upside down to let seeds and juices drain.

In a bowl, combine cheeses, parsley and pepper. Stuff each tomato with

cheese mixture, packing it in firmly. Refrigerate stuffed tomatoes for at

least 1 hour. When ready to serve, cut into thick slices. Sprinkle pecans

over tomato slices, leaving cheese visible. Use 2-3 slices per portion.

 

 

* Exported from MasterCook *

 

Fresh Mushroom, Black Bean, and Green Chili Melt

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

8 ounces fresh white mushrooms

1 teaspoon minced garlic

1 loaf Italian bread (8 to 10 ounces)

OR

4 individual Italian rolls

1 can black beans -- drained

and

lightly crushed

1 can chopped mild green chilies -- (4 ounce)

1/4 cup chunky mild or medium salsa

2 cups shredded Monterey jack cheese -- (8 ounces)

 

Preheat oven to 350F. In a large skillet over medium-high heat, heat oil

until hot. Add mushrooms and garlic; cook, stirring occasionally, until

the mushroom liquid has evaporated, about 10 minutes. Cut bread in half

horizontally; scoop out center leaving a 1/2-inch thick shell; set aside.

 

 

* Exported from MasterCook *

 

Zeke's Cherry Salsa

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : NEW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Or

5 medium tomatoes -- ripe but firm

1 pint cherries -- firm sweet bing

cherries

1/2 bunch cilantro

1 small red onion

Or

4 green onions

1 clove garlic -- large

 

Instructions: Chop tomatoes into bite-size bits. Finely-chop garlic.

Finely-chop cilantro. Chop onion. Pit and slice cherries into halves. (*If

bing cherries are out of season, replace with an equivalent amount of

other sweet fruit, such as: peach, mango, nectarine or papaya.) Mix all

ingredients together in a large bowl. Serve immediately, or cover and

refrigerate for later...eat it all up within three days. Use like any

salsa: with chips, on tostadas, in burritos, or on a bowl of steaming

brown rice.

 

 

 

* Exported from MasterCook *

 

Almond-Filled Peaches

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 cup sugar

2/3 cup slivered almonds

2/3 cup coarsely crushed amaretti cookies

3 egg yolks

6 large ripe peaches -- sliced in half and

peeled

1/2 cup dry white wine

1/2 cup water

2 tablespoons butter

 

Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2

cup sugar, almonds, crushed cookies, and egg yolks; set aside. Place peach

halves in buttered 13 W 9-inch baking dish. Evenly spoon nut mixture onto

peach halves; set aside. In a small saucepan, combine wine, water and 1/2

cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar

syrup over each peach half; pour remaining liquid around peaches. Dot with

butter and bake 40 minutes, basting occasionally. Serve warm or at room

temperature.

 

* Exported from MasterCook *

 

Baba Ghannouj

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Greek & Middle Eastern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant -- peeled and cut into

1 cubes -- (1/2 " ) (about 3

cups)

1/4 cup tahini

1 tablespoon lemon juice

1 clove garlic

1/4 teaspoon black pepper

1 dash ground cumin

2 tablespoons sesame seeds

2 tablespoons finely chopped fresh parsley

 

Steam eggplant until tender, about 8 minutes. Place cooked eggplant in

food processor. Add tahini (sesame paste), lemon juice, and garlic. Puree.

Stir in remaining ingredients; spoon into serving bowl. Garnish with

parsley sprig. Serve warm or chill. Yield: " 2 cups "

 

 

* Exported from MasterCook *

 

Spicy Korean Cucumbers

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : salads Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cucumbers

5 chopped green onions

4 large cloves garlic

sesame oil

1/4 cup soy sauce

1/4 cup white vinegar

1 teaspoon korean chile powder -- (mexican won't do

shop)

 

Slice ends off the cucumbers and rub against the ends to get the

bitterness out. (A white frothy paste will form). Peel cucumbers and slice

in about 1/8th inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1

tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add

more for taste. Marinate, chill, and serve. Recipe can be doubled easily.

 

 

* Exported from MasterCook *

 

Chinese Vegetables

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup vegetable broth

2 cups fresh broccoli florets

2 tablespoons diced ginger

1/2 cup sliced red pepper

1/4 head cabbage -- shredded

1 can bamboo shoots -- drained and diced

1 medium onion

1 medium onion -- sliced thin

2 cups fresh cauliflower florets

10 ounces snow peas

1/2 cup sliced celery

12 mushrooms -- sliced thinly

2 tablespoons Tamari soy sauce

1 can water chestnuts -- drained and sliced

1/2 1 pound can bean sprouts -- drained and rinsed

 

Bring broth to boil over high heat. Add cauliflower, broccoli, celery,

ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes. Add

mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in

remaining ingredients and cook for 1 min. more over high heat, stirring.

Reduce heat and simmer 1 min. Serve immediately with rice.

 

 

 

* Exported from MasterCook *

 

Curried Lentils With Spinach

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup lentils

1 tablespoon olive oil

2 garlic cloves -- minced

1/2 pound spinach leaves -- washed

-- stemmed & chopped

1 can plum tomatoes -- (14 ounce)

2 tablespoon tamari

2 teaspoon curry powder

1/4 teaspoon grated ginger

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

 

Wash lentils. Cook till tender but firm. Heat olive oil in large pot, and

when hot add garlic. Saute for 1 minute. Add spinach leaves and steam till

they wilt. Add lentils & rest of ingredients. Cover & simmer for 15

minutes. Serve over rice.

 

 

* Exported from MasterCook *

 

Asparagus With Mushrooms And Fresh Coriander

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh asparagus

1/2 pound mushrooms -- sliced (2 cups)

1/2 teaspoon salt

4 tablespoons chopped -- fresh coriander

2 tablespoons butter

2 tablespoons chopped shallots

1 freshly ground black pepper

 

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.

Use a vegetable peeler to scrap asparagus to about 1 inch from top. Cut

asparagus on diagonal into 1 inch pieces. Melt butter in a non stick

frying pan. Add mushrooms and cook over high heat, tossing and shaking,

until mushrooms are lightly browned. Add asparagus. Cook, stirring and

tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with

coriander. Cook for 30 seconds.

 

 

* Exported from MasterCook *

 

Marbled Biscotti

 

Recipe By :

Serving Size : 24 Preparation Time :0:00

Categories : Desserts Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter or margarine -- (1 stick)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 3/4 cups mini chocolate baking bits

1 cup slivered almonds -- toasted

1/4 cup unsweetened cocoa powder

2 tablespoons instant coffee granules

 

In a medium bowl combine black beans, green chilies and salsa. Sprinkle

about half the cheese over the bottom half of the bread. Spoon about half

the mushroom mixture over cheese. Spread bean mixture over mushrooms; top

with remaining mushrooms, then remaining cheese. Gently press top of bread

over filling; wrap tightly in aluminum foil. Bake until heated through and

cheese has melted, about 15 minutes. Remove from foil and cut the Italian

loaf into quarters; serve with mixed greens and fruit, if desired.