Five Star Recipe Blog

6 servings
1 lb Ground beef
1 1/2 c Onions; chopped
1/2 ts Salt
1/4 ts Pepper
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
2 Tomatoes; sliced
1 c Cheddar or Am. Cheese;shred

Preheat oven to 400. Can be topped with crisply cooked bacon. Grease
pie plate, 10×1 1/2″, or sq. baking dish, 8×8, or 6 10 oz. custard
cups. Cook and stir gr. beef and onion in 10″ skillet over med. heat
until beef is brown; drain. Stir in salt and pepper.
Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in
blender on high speed, 1 min. with wire whisk or hand beater or until
smooth. Pour into pie plate. Bake 30 min. Top with tomato slices;
sprinkle with cheese. Bake 5-8 min. or til knife comes out clean.
Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease
eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in
half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the
1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Source

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

6 Servings
2.00 tb Oil
1.00 c Coarsely chopped scallions
1.00 Bag cooked boil-in-bag rice
1.00 tb Chinese soy sauce
8.00 oz Can sliced bamboo shoots
-drained
2.00 c Cooked chopped shrimp, ham
-or chicken or combination
10.00 oz Pkg frozen green peas
2.00 ts Butter

In large frying pan or wok, heat oil, Add scallions and cook over high
heat, 30 seconds, stirring until wilted. Add remaining ingredients,
except butter, cooking and stirring 2 minutes. Remove from heat. Stir
in butter.

Source

Categories: Beef, Sandwiches, Mine, Echo
Yield: 2 servings

1 c Pot roast meat, cut into
-shreds
1/3 c Barbecue sauce
4 sl Bread (or 2 buns)
Butter (optional)

1 In a small pan, combine meat and berbecues sauce.

2. Heat mixture to a simmer and cook over very low heat for 5
minutes, stirring frequently.

3. Transfer mixture to a small bowl, cover, allow to cool.

4. Butter bread or buns to edges. Spread mixture on two slices of
bread, or bottom half of buns. Add tops, and cut in half.
Happy Charring

~– EZPoint V2.2
* Origin: “LaRK’s” Place (1:343/26.3)
======================================================================
====
BBS: Computer Specialties BBS Date: 08-06-93 (23:11) Number: 60592
From: FRAN MCGEE Refer#: NONE To: ALL Recvd: NO
Subj: CR-chicken in a pot Conf: (149) COOKING

Source

Categories: Salsa
Yield: 8 Servings

Chips:
2 10-inch flour tortillas
Water
1 tb Sugar
1 ts Cinnamon
Salsa:
2 md Granny Smith apples –
Peel/core/chop
1 c Strawberries — hulled \&
Sliced
1 Kiwi — peeled and chopped
1 sm Orange
2 tb Brown sugar
2 tb Apple jelly

Preheat oven to 475. Lightly brush one side of tortillas with water.
Combine cinnamon and sugar, sprinkle over tortillas. Cut each
tortilla into 8 wedges. Place wedges on a stone or cookie sheet.
Bake 5 - 7 minutes or until golden brown. Remove to cooling rack.
While tortillas are baking, zest orange (about 2 tbsp.) and juice
orange (about 1/4 cup). Combine prepared fruit, orange zest, orange
juice, brown sugar and apple jelly. Serve fruit salsa with cinnamon
chips. Yield - 8 servings Approx. 74 calories and less than 1 gram of
fat per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

Source

3 Servings
1.00 lb Fresh jumbo shrimp
0.50 c Butter or margarine
2.00 tb Lemon juice
2.00 tb Dried parsley flakes
1.00 To 2 cloves garlic,
-peeled and crushed
0.50 ts Salt
Paprika (optional)

1. Under cold running water, remove the shells from the shrimp,
leaving last tail section attached. Using a sharp, thin-bladed knife
make a shallow cut lengthwise down the back of each shrimp and wash
out the sand vein. If desired, the shrimp may be butterflied (cut
lengthwise down the back of each shrimp, cutting almost completely
through the shrimp, removing sand vein). 2. In a shallow, 2-quart,
heat-resistant, non-metallic baking dish place butter, lemon juice,
parsley flakes, garlic to taste and salt. 3. Heat, uncovered, in
Microwave Oven 2 minutes. 4. Add shrimp and stir to coat well. If
desired, sprinkle with paprika. 5. Heat, uncovered, in Microwave Oven
6 minutes. Stir shrimp occasionally. Cook just until shrimp are pink
and tender. Do not overcook shrimp as they will become tough.

Serves 3 to 4

Variation: If desired, lobster, scallops, crabmeat or any combi-
nation of these may be substituted for shrimp.

From _The New Deluxe Sharp Microwave Oven Cookbook_

Source

4 Servings
1.00 ts Canola oil
4.00 Skinless chicken thighs
4.00 Skinless chicken legs; or
-2-lbs chicken hind qua
1.00 Salt and black pepper
2.00 lg White onions; chopped
1.00 tb Minced garlic
1.00 tb Minced ginger
6.00 tb Madras curry powder; or to
-taste
1.00 lg Banana
2.00 Fresh bay leaves
4.00 c Chicken stock
3.00 Yams; peeled and chunked
8.00 tb Nonfat plain yogurt; for
-serving
1.50 c Steamed jasmine rice
16.00 oz Broccoli; steamed

Rub the chicken with the oil. Season with salt and pepper. In a hot
stock pot, sear the chicken on all sides. Put chicken aside.

Wipe the stock pot with paper towels, removing chicken fat and
leaving only a coating of oil. Saute onions, garlic and ginger.
Caramelize well (about 5 to 7 minutes), then add the curry powder.
Mix quickly for up to 2 minutes making sure not to burn the curry
powder. Add the chicken stock, banana, bay leaves and stir well. Add
the chicken pieces to the pan; bring to a boil; cover and simmer
slowly for 1 1/2 hours. Add more broth or water as needed. Add the
yams and cook an additional 20 minutes or until yams are tender.
Serve with rice, dabs of plain yogurt, and a green vegetable.

Tested by kitpath@earthlink.net [Per Serving - Calories 634; Fat 13G
(18%cff); Cholesterol 175mg; 72g carbs; 12g fiber]. Recipe can be
halved. REVIEW: You might expect the banana to be more noticeable but
it blended with the sauce. Very good with jasmine rice, steamed
broccoli and yogurt. Some would want more curry powder. Boneless
skinless chicken thighs would make for a more graceful meal.

SOURCE: EAST MEETS WEST, “Braised Chicken Curry with Yams,” (TVFN
#MT1A15) 1998 TV FOOD NETWORK www.foodtv.com

Recipe by: Ming Tsai 1998: Curry

Posted to EAT-LF Digest by Pat Hanneman on
Oct 17, 1998, converted by MM_Buster v2.0l.

,

Source

6 servings
MMMMM——————-COMBINE AND LET STAND————————
1 c TVP chunks
1 tb Ketchup
1 1/4 c Hot water

MMMMM——————–REST OF INGREDIENTS————————-
1 c Sliced carrots
1 Green pepper cut in 1″square
20 oz Can unsweetened pineapple;
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine forst three ingredients and let stand 5 minutes. Cover
tightly and microwave on medium high power for 10 minutes or add 1/2
c liquid and simmer in a covered pan until tender but not mushy
(20-30 minutes). Bring 1 cup water to a boil and add carrot and
pepper. Cover, return to a boil and cook for 2 minutes to
crisp-tender. Remove from heat, drain, reserving liquid. Return
liquid to pan and add juice from the pineapples. Bring the liquid to
a boil and add sugar and cider-vinegar. In a small bowl, combine the
cornstarch and tamari. Stir the cornstarch mixture into the hot
liquid; the sauce will thicken and come to a boil almost at once. Add
the cooked TVP, the carrots \& pepper, and pineapple to the sauce.
Serve over rice or crisp chow mein noodles. This can be made ahead of
time and reheated later. PER SERVING: Calories: 234, Protein: 6gm,
Carbohydrate: 56gm, FAT:0gm FROM The TVP Cookbook, Dorothy Bates
ISBN0-913990-79-5 Typed for Meal Master by Susan Grabowski on 5/7/93

Source

6 Servings
0.50 c Butter or margarine,softened
1.00 tb Minced shallots(heaping)
0.25 ts Paprika
0.13 ts Salt
0.50 ts Lemon juice
Flour
0.50 Juice of lemon
2.00 tb Minced fresh parsley
4.00 Cloves garlic,minced
0.13 ts Cayenne pepper
2.00 ts Pernod
1.50 lb Shrimp,shelled and deveined
Olive oil
0.75 c Dry white wine

1. Cream butter with wooden spoon for several minutes..
2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon
lemon juice; mix well and set aside..
3. Coat shrimp with flour..
4. Heat olive oil in large skillet; shake flour from shrimp and add
shrimp to skillet..
5. Saute shrimp very quickly, about 3 minutes; when they start to turn
pink, cook them on other side..
6. Drain oil from skillet..
7. Add 1/2 cup lemon juice and the wine and shake pan briefly over
heat, about 1 minute..
8. Add reserved garlic butter and toss shrimp quickly with wooden
spoon..
9. When butter is melted, serve shrimp immediately..

Source

2 8 inch sq.
8 sl Bacon
1/2 c Homemade Mayonnaise
(recipe follows)
2 t Minced cilantro
2 t Minced parsley
2 (8-inch) squares Focaccia
(recipe follows)
10 sl Turkey breast
1 Tomato, sliced
1/2 Avocado, peeled \& sliced
2 c Alfalfa sprouts
***HOMEMADE MAYONNAISE***
2 Eggs
2 T Lemon juice
2 t Dijon mustard
3 dr Hot pepper sauce
1 1/2 c Oil
Salt, optional
***FOCACCIA***
1 (1 lb.) loaf frozen bread
Dough
2 T Finely chopped onion
1 Clove garlic, minced
2 T Olive oil
1 t Italian seasoning

Cook the bacon until crisp. Drain on paper towels. Combine the
mayonnaise with cilantro and parsley. Cut each focaccia in half,
forming 4 (8×4-inch) rectangles. Spread half of the mayonnaise on top
of 2 of the focaccia halves. Layer half of the turkey, tomato, bacon,
avocado, and alfalfa sprouts onto each. Spread the bottoms of the
focaccia with more mayonnaise and cover the sandwich fillings. Cut
into halves or thirds.

NOTE: Commercially produced mayonnaise may be substituted. Focaccia
(round or square), purchased at Italian delis, may be used.

FOR MAYONNAISE: Combine the eggs, lemon juice, mustard, and hot pepper
sauce in a blender or food processor. Blend 5 to 10 seconds. With the
blender still running, add the oil in a very slow stream through the
opening in blender cover. Blend until smooth, scraping sides
occasionally for even blending. Season to taste with salt.

FOR FOCACCIA: Allow the bread dough to thaw 2 to 4 hours or overnight
in the refrigerator. Cut dough in half and roll out each half to make
an 8-inch square. If the dough pulls back, let rest 15 to 30 seconds
and roll out again. Place the dough in 2 greased 8-inch square baking
pans. Thoroughly pierce dough at 1-inch intervals with a fork. Saute
the onion and garlic in olive oil until lightly browned. Add the
seasoning and brush the mixture over the dough squares. Let rise 10
minutes. Bake at 400 degrees for 15 to 18 minutes or until golden
brown. Let cool.

Source

2 pkg. (4 serving size each) Jell-O Pistachio pudding
2 cans (20 oz each) crushed pineapple undrained
2 cups miniature marshmallows
1 cup chopped pecans or walnuts
3 cups (8 oz tub) whipped topping

Mix dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.

Refrigerate for 1 hr. Garnish with additional whipped topping and pecans or walnuts.

Makes 16 servings

Source