--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00021Date: 09/08/96 From: KAZ LANGRIDGE Time: 10:06am \/To: ALL (Read 5 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Broccoli Parmesan Categories: Vegetables, Side dish Yield: 4 Servings 16 oz Broccoli Cuts 2 tb Butter; melted 1 ts Parmesan cheese 1 ts Chopped parsley Cook broccoli according to package directions. In separate bowl, combine butter, cheese and parsley; mix well. Drain broccoli; place in serving bowl. Add butter mixture; toss to coat evenly. Serve immediately. Serving Size: 4 Nutritional Information per serving Calories 80 Total Fat 6 g Total Carbohydrates 5 g Protein 3 g Vitamin A 52 %DV Calcium 70 mg Copyright American Dairy Association (Reprinted with permission) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00022Date: 09/08/96 From: KAZ LANGRIDGE Time: 10:06am \/To: ALL (Read 5 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Browned Butter Toffee Tart Categories: Desserts Yield: 8 Tarts MMMMM-------------------BROWNED BUTTER FILLING------------------------ 2 Eggs 3/4 c Granulated sugar 6 tb All-purpose flour 1/2 c Butter 1 1/2 ts Vanilla 3/4 c Chocolate covered toffee -(chopped) MMMMM------------------------PATE SUCREE----------------------------- 1 1/4 c All-purpose flour 2 tb Granulated sugar 1/2 c Cold butter; cut into pieces 1 Egg yolk 2 tb Water Make Pate Sucree. Place flour, sugar and butter in food processor fitted with steel blade. Process until mixture resembles fine meal. In a small bowl, whisk together egg yolk and water. Add to butter mixture. Process until dough just holds together. If dough appears dry, add a little more water. (To mix by hand, combine dry ingredients in medium bowl. Using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal. Add liquid ingredients with fork and stir until dough leaves sides of bowl.) Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On lightly floured board, roll out pastry to an 11-inch circle. Transfer dough to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes. Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch skillet heat the butter over medium heat. Continue cooking until butter has turned a golden brown color, stirring occasionally. Be careful that butter does not burn. Whisk butter and vanilla into egg mixture until smooth. Place tart shell on baking sheet. Pour in filling and spread evenly. Sprinkle with chopped toffee. Bake until top is deep golden brown and firm to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room temperature. Yield: 8 to 10 9-inch tarts Serving: 1 tart Nutritional Information per serving Calories 530 Total Fat 33 g Total Carbohydrates 55 g Protein 5 g Vitamin A 20 %DV Calcium 30 mg Copyright American Dairy Association (Reprinted with permission) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00023Date: 09/08/96 From: KAZ LANGRIDGE Time: 10:07am \/To: ALL (Read 5 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Macadamia Nut Butter Cookies Categories: Cookies Yield: 42 Cookies 1 c Butter; softened 1/4 c Granulated sugar 3 tb Honey 1 Egg yolk 1/2 ts Vanilla extract 1 3/4 c All-purpose flour, sifted 1/2 c Chopped macadamia nuts -(roasted) In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm. Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container. Yield: about 3 1/2 dozen cookies Serving Size: 1 cookie Nutritional Information per serving Calories 80 Total Fat 6 g Total Carbohydrates 7 g Protein 1 g Vitamin A 29 %DV Calcium 4 mg Copyright American Dairy Association (Reprinted with permission) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00024Date: 09/08/96 From: KAZ LANGRIDGE Time: 10:07am \/To: ALL (Read 5 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Individual Chocolate Truffle Cake Categories: Cakes, Desserts Yield: 6 Cakes MMMMM--------------------------TRUFFLES------------------------------- 4 oz Bittersweet chocolate - chopped 3 tb Whipping cream 2 tb Butter 2 tb Orange liqueur -OR orange juice MMMMM-----------------------CHOCOLATE CAKE---------------------------- 5 oz Bittersweet chocolate - chopped 10 tb Butter - cut into small pieces 3 Eggs 3 Egg yolks 1/2 c Granulated sugar 5 tb All-purpose flour Whipped cream; for garnish Cocoa; for garnish Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Remove from heat. Make sure butter is melted before refrigerating. Stir in butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4ths full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa. Yield: 6 cakes. Serving Size: 1 cake Nutritional Information per serving Calories 610 Total Fat 48 g Total Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg Copyright American Dairy Association (Reprinted with permission) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00025Date: 09/08/96 From: KAZ LANGRIDGE Time: 10:07am \/To: ALL (Read 5 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: BOIled Shrimp with Spicy Herb Butter Categories: Seafood, Main dish Yield: 6 Servings 1 c Butter 1/4 c Lemon juice 2 tb Finely chopped garlic 1 tb Cracked black pepper 1 tb Paprika 3 tb Chopped fresh rosemary 1 Bay leaf 1 1/2 ts Dried oregano 3/4 ts Dried basil 1/2 ts Salt 3/4 ts Ground red pepper 2 lb -to 2 1/2 lb Fresh shrimp -(extra large or jumbo) - shelled and deveined In medium saucepan combine butter and all ingredients except shrimp and heat until butter is melted. Cook over low heat 10 minutes. Remove bay leaf and discard. To cook shrimp, heat a large saucepan of salted water to boiling. Add shrimp and cook 3 minutes. Drain well. Place shrimp in serving dish and top with butter sauce. Yield: 6 servings Serving Size: 1/6 of recipe Nutritional Information per serving Calories 410 Total Fat 33 g Total Carbohydrates 5 g Protein 24 g Vitamin A 45 %DV Calcium 100 mg Copyright American Dairy Association (Reprinted with permission) MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDE00026Date: 09/08/96 From: ELEANOR CREIGHTON Time: 09:27pm \/To: ALL (Read 5 times) Subj: recipe collection/ 1 * Crossposted from: RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Snapple Iced Tea Lemon Categories: Beverages Yield: 4 servings 8 c Water 3 Lipton tea bags orange Pekoe And pekoe cut black tea Blend 3/4 c Sugar or 16 oz Light corn syrup 1/3 c Plus 2 tb lemon juice Combine all ingredients together Variations Diet lemon: Subsitute sweet and low or equal and reduce lemon to 1/3 cup plus 1 tb Orange: Reduce lemon to 1/3 cup and add 1/8 ts of orange extract Strawberry: Reduce lemon to 1/3 cup plus 1 tb and add 1 tb strawberry extract Cranberry: Add two tb cranberry juice concentrate From the Halifax Daily News adapted from More Top Secret Recipes MMMMM These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster Fidonet Address 1:251/17 Internet address anastasia@atlantic-online.com ___ Blue Wave/386 v2.30 [NR] --- Synchronet+SBBSecho v1.22 * Origin: MetroCity BBS 902.864.6026 -- Sackville, NS,Canada (1:251/17)