Five Star Recipe Blog

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

8 Servings
1 1/2 lb Navy beans
2 1/2 qt Water
2 Ham hocks, or-
1 sl Smoked ham; cubed
1 c Onion; chopped
3 Chicken bouillon cubes
Pepper

Wash beans; discard stones or imperfect beans. Cover with cold water and
soak overnight; drain. Place beans in removable liner; add water, ham,
onion, bouillon cubes and pepper to taste. Place liner in base. Cover and
cook on auto for 10 to 12 hours; low for 13 to 15 hours; or high for 7 to 8
hours.

Source

6 servings
15 oz Pineapple slices; drain,
- reserve juice
1/2 c Pineapple juice from slices
2 lb Ground round
2 Eggs
2 c Fresh bread crumbs
1 tb Instant onion
1 ts Salt
1/4 ts Garlic powder
1/4 ts Ground ginger
4 Maraschino cherries; halved

Mix the 1/2 c. juice with meat, eggs, bread \& seasonings. Make a loaf
in the shape of a 9″ round ring. (You could use a ring pan or bundt
mold to shape it). Put on a flat pan or cooky sheet, decorate the top
with pineapple slices \& cherries. Bake at 350~ for 1 hour.

Source

approximately 1/4 cup to 1/3 cup chili oil.
Cut cucumbers into slices and lay around outside of plate and add
barley to center. Lay shrimp skewers across top of barley and using a
ladle, drizzle vinaigrette on top of plated items.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB STANTON

Converted by MM_Buster v2.0l.

Source

8 Servings
2 lb Boneless Pork, cubed
All-Purpose Flour
Salt
Pepper
2 tb Oil
4 Onions, sliced
1 Clove Garlic, minced
1/4 c Parsley, chopped
1 ts Caraway seed
14 1/2 oz Chicken Stock
12 oz Beer
2 tb Red Wine Vinegar
1 tb Brown Sugar

Combine salt, pepper and flour. Dredge pork in flour mixture. Heat
oil in deep skillet. rown pork; add onions and garlic; cook 5
minutes. Pour off any drippings. Stir in parsley, caraway seed, bay,
stock, beer, vinegar and sugar. Cover and simmer for 1 1/4 hours, or
until pork is very tender. Stir occasionally.

Serving Suggestion: Serve with buttered noodles, rye bread, and
cabbage slaw.

Source: Pork, the Other White Meat

Source

4 servings
2 c Water Dry sugar;sub equal to 1/4
3 lg Eggs; Cup sugar;
3/4 c Instant dry milk; Nutmeg;(optional)
1 1/2 ts Vanilla; Boiling water;
1/4 ts Salt;

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry
milk, vanilla, salt and dry sugar substitute in a bowl and mix well.
Stir hot water into egg mixture. Blend well, and pour a fourth of
mixture into each of 4 custard cups. Sprinkle custard lightly with
nutmeg, if desired, and place the cups in an 8″ or 9″ cake pan. Pour
boiling water around the cups to a depth of 1 1/2″. Bake at 325
degrees for about 1 hour, or until a knife comes out clean from the
center of custard. Cool at room temperature. Serve warm or chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE
CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

Brought to you and yours via Nancy O’Brion and her Meal-Master

From the files of Al Rice, North Pole Alaska, Feb 1994

Source

6 Servings
6.00 c Chicken stock
1.00 lg Whole onion, peeled
0.50 t Saffron threads
1.00 lb Large shrimp
12.00 Little neck clams (opt)
1.00 Broiler/fryer, cut into 9
-pieces (3 1/2 lb)
Salt
Pepper
1.00 lb Chorizo sausage
3.00 tb Olive oil
1.00 md Onion, peeled and coarsely
-chopped
4.00 oz Salt pork, coarsely chopped
-(opt)
1.00 tb Minced garlic
1.00 c Dry white wine (opt)
1.00 tb Paprika
1.00 c Chopped tomatoes
1.00 tb Chopped fresh Italian
-parsley
3.00 c Short-grain rice
1.00 Bay leaf, crumbled
Juice of 1 lemon

MMMMM————————FOR GARNISH—————————–
A handful of frozen peas
A few strips of pimiento
-or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions
and salt pork. Over medium-high heat, saute the mixture until onions
are wilted. Add garlic, and saute about 30 seconds. Add white wine,
stir and cook over medium-high heat until most of the wine has
evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.

Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.

Source

6 servings
2 qt Chicken broth; strained
1/2 c Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
Salt

Read the rest of this recipe »

1 serving
1 c Crunchy cereal
1 lb Milkcote or whitecoat -Watermelon seeds or any chocolate -other crunchy food

Read the rest of this recipe »