recipelink.com Chat Room Recipe Swap
Letter M Recipes - 2000-09-26 (17)
Terrie,.MD (05:00:55) :
SPICY THAI STEAMED MUSSELS
(serves 6 as an appetizer or 4 as a main course with rice)
5 pounds mussels (preferably cultivated)
3 limes
a 1 3 1/2-ounce can unsweetened coconut milk (use the "lite" kind)
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs
Accompaniment: lime wedges
Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup.
In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar
over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered,
stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop
cilantro and toss with mussels.
Serve mussels with lime wedges.
KellyWA (10:58:18) :
Mushroom-Onion Burger Topper
1 tb Margarine Or Butter
1 Onion; Thinly Sliced
4 oz Mushrooms; 1 can, (stems and pieces)
1/2 tsp Worcestershire Sauce
1/8 tsp Pepper
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve, hot,
over patties.
KellyWA (10:57:39) :
"SAUTEED" MUSHROOMS
3 c Mushrooms, thick sliced
1/2 c Water
2 Garlic, clove, crushed
2 Lemon, juice of
Place water in a teflon skillet with the garlic.
Simmer 5 minutes. Remove the garlic. Add mushrooms and lemon juice. Cook, stirring frequently, for 3-5 minutes or until mushrooms are cooked to your taste.
KellyWA (10:57:09) :
Fried Mushrooms
1 pound Mushrooms
buttermilk
1/2 cup flour
1/2 cup cornmeal
seasonings -- of choice
oil -- for frying
salt and pepper
Season the mushrooms with salt and pepper. Marinate the mushrooms in
buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan.
Heat the oil. In a shallow dish, mix the flour and cornmeal together.
Season the flour with seasoning of choice. Dredge the mushrooms in the seasoned
flour/cornmeal mixture, coating the mushrooms completely. Fry the mushrooms in
the hot oil until golden brown, about 2 to 3 minutes. Fry the mushrooms in
batches.
Remove the mushrooms from the oil and drain on a paper-lined plate.
Season with salt and pepper.
KellyWA (10:56:47) :
Mustard and Turnip Greens
2 Or 3 bunches of turnip and
Mustard greens
1 Large onion, chopped
1 1/2 lb Salt pork or bacon
Salt and pepper to taste; stem and pick greens; wash several times;
put greens in large pot; add 1 cup water. Add salt pork, onion and
seasoning if desired. Cook slowly until meat and greens are tender.
Serve greens with hot buttered cornbread. Mustard and Turnip Greens
KellyWA (10:56:26) :
Marvelous Mushrooms
12 lg Mushrooms
2 Servings of Stove top Chicken
1/2 c White/cooking wine
Parmesan cheese
Wash mushrooms and remove stems. Prepare Stove Top Stuffing
according to package directions. Pour wine in a baking dish. Stuff
each mushroom with about 2 tsp of stuffing and top with parmesan
cheese. Place in a baking dish and bake at 350 degrees for 15-20
minutes or until tender.
KellyWA (10:56:04) :
Chocolate Macadamia Cream Satin
--Cake:
1 cup all-purpose flour
1 1/2 tsp baking soda
1 tsp. salt
3/4 cup light brown sugar, packed
3/4 cup white sugar
1/2 cup salted butter, softened
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 large eggs, beaten
1 tsp pure vanilla extract
1 cup buttermilk
-- Filling:
1/4 cup white sugar
14 oz. cream cheese, at room temp
1 large egg
1 lb white chocolate
2 1/2 tsp unflavored gelatin
2 tbsp. cold water
1 cup whipping cream
3 tbsp pure vanilla extract
-- Decorations:
4 cups unsalted Macadamia nuts (24 oz)
1/4 cup cocoa powder
1/4 cup confectioner's sugar
1/2 cup whipping cream (optional)
1 oz dark or white chocolate (optional)
To make the Cake:
Preheat oven to 350F. Grease and flour an 8- or 9- inch springform
pan.
In a medium bowl, combine flour, baking soda and salt. Mix well with a
wire whisk and set aside.
In large bowl combine sugars with an electric mixer on medium speed.
Add butter and beat to form a grainy paste.
In small bowl combine cocoa powder and boiling water, and stir until
smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend
well to form a smooth batter., Alternately add the flour mixture and
the buttermilk to the batter. Blend at low speed just until combined.
Pour into prepared pan. Bake 25-35 minutes or until a knife inserted
into the middle of the cake comes out clean. Leaving the cake in the
pan, cool to room temperature, then refrigerate to make slicing
easier.
To prepare the filling:
In medium bowl with an electric mixer and clean beaters, beat the
sugar and cream cheese until well blended. Add egg and beat until
light and fluffy.
Next melt white chocolate in a double boiler. While chocolate is
melting, in a small metal bowl sprinkle gelatin over the cold water.
Let gelatin bloom for 5 minutes, then dissolve it over a double boiler
until clear and smooth.
Gradually add dissolved gelatin to the cream cheese-sugar mixture,
beating continuously at medium speed until smooth. (If you beat it too
fast, the gelatin will stick to the sides of the bowl.)
Add whipped cream to the mixture and blend until smooth. With a rubber
spatula, fold the white chocolate and vanilla into the cake batter
thoroughly.
To assemble cake and filling:
Remove sides of springform pan. Cut cake into 2 layers and set the top
layer aside. Replace sides of the springform pan, leaving bottom layer
of cake in pan.
Pour filling over bottom cake layer. Carefully place the other cake
layer on top of the filling. Refrigerate for several hours.
When filling is firm, remove sides of pan and place the cake on a
platter. Coat the sides of the cake with macadamia nuts. Dust the top
if desired, add rosettes of whipped cream, chocolate shavings and more
macadamia nuts. Refrigerate until ready to serve.
Beat milk with lemon juice until thick. Fold in strawberries and whipped
cream. Divide among crepes; fold. Garnish with additional whipped cream and
a strawberry centered on the cream. Yields 6 servings.
Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until
gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries
and lemon juice. Chill until slightly thickened; beat until foamy. Fold in
whipped cream. Pour mixture in metal ice-cube tray. Cover with foil;
freeze.
Combine strawberries and sugar. Cover; let stand 15 minutes.
Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and
brandy until smooth. Fold in yogurt.
Spoon strawberries into 4 sherbet dishes. Cover with topping; garnish
with almonds and chocolate. Yield 4 servings.
KellyWA (10:55:36) :
MACADAMIA NUT FRENCH TOAST
Serving Size: 6
4 lg Eggs, lightly beaten
1/4 c Sugar
1/4 tsp Ground nutmeg
2/3 c Orange juice
1/3 c Milk
1/2 tsp Vanilla extract
1 (16-oz) loaf Italian bread, cut into 1-inch slices
2/3 c Butter or margarine, melted
1/2 c Macadamia nuts, chopped
Garnishes: powdered sugar, ground nutmeg
Combine eggs and next 5 ingredients, stirring well.
Fit bread slices in a single layer into a lightly greased 13x9x2-inch baking dish. Pour egg mixture over bread slices; cover and refrigerate hours or overnight, turning bread once.
Pour butter in a 15x10x2-inch jellyroll pan; place bread slices in a single layer in pan.
Bake at 400 degrees for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup.
KellyWA (10:54:58) :
Turkey & Macaroni Salad
Serving Size : 4
2 c turkey light meat, skinless -- cooked and cubed
1 c elbow macaroni -- cooked
1/2 c celery -- sliced
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper
Preheat oven to 350. Place turkey, macaroni, celery, bell peppers, and
onions in a 2-quart casserole dish. Stir gently to combine. In a mixing
bowl, combine mayonnaise, salt, basil, black pepper, and crushed red
pepper. Stir into turkey mixture and toss to coat. Bake for 15 minutes or
until heated through.
KellyWA (10:54:38) :
BLT Macaroni Pasta Salad
Yield: 8 servings
1 7 oz. pkg elbow macaroni, cooked and drained
8 slices Bacon, cooked and crumbled
1 c Mayonnaise or salad dressing
1/3 c Chili sauce
1/4 c Lemon juice from concentrate
2 tsp Instant chicken bouillon
2 tsp Sugar
1 lg Tomato, seeded and chopped
1/4 c Slice green onions
4 c Thinly sliced lettuce
In large bowl, combine mayonnaise, chili sauce, lemon juice, bouillon
and sugar; stir in macaroni, tomato and onions. Cover; chill. Just
before serving, stir in lettuce and bacon. Refrigerate leftovers.
KellyWA (10:54:20) :
Macaroni & Cheese
(CopyCat Recipe for Kraft's Original)
8 cups water
2 cups uncooked elbow macaroni
1/3 cup shredded cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons whole milk
1/4 teaspoon salt
Bring 8 cups (2 quarts) of water to a boil over high heat in a large
saucepan. Add elbow macaroni to water and cook for 10 to 12 minutes or
until tender, stirring occasionally
As macaroni boils, prepare sauce by combining cheddar cheese, Cheez
Whiz, and milk in a small saucepan over medium/low heat. Stir cheese
mixture often as it heats, so that it does not burn. Add salt. When all of the
cheddar cheese has melted and the sauce is smooth, cover pan and set aside
until macaroni is ready.
When macaroni is ready, strain water, but do not rinse the macaroni.
Using the same pan you prepared the macaroni in, combine the macaroni
with the cheese sauce, and mix well.
Makes about 4 cups.
KellyWA (10:54:01) :
Mistletoe Mint Cookies
3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 Eggs
2 1/2 c Flour
1 1/4 tsp Baking soda
1/2 tsp Salt
12 oz Andres mint candy (2 boxes)
Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough. When ready to bake,
line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough
into very small balls (about 1/2 teaspoon per ball). Place 2 inches
apart and bake for 10 minutes. Remove from oven and while cookies are
still on pan, place half a candy piece on each cookie. Remove to waxed
paper, wait about a minute and swirl the candy pieces across top of
cookie.
KellyWA (10:53:43) :
Chocolate Mint Baked Alaska
Yield: 12 servings
-CRUST-
1 1/2 c Mint-Chocolate Chips;Nestles
1 1/2 c Chocolate Wafer Crumbs
3 tsp Butter
-FILLING-
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened
-MERINGUE-
4 Egg Whites; Large
3/4 c Sugar
1/2 tsp Cream Of Tartar
CRUST:
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
butter. Stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs; stir until well blended. Press into bottom of 9-inch
springform pan; freeze until firm.
FILLING:
Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool to room temperature. In a large bowl, whip the ice cream
until smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high in
center and leaving 3/4-inch edge. Using spatula, smooth to form dome.
Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE:
In a large bowl, combine egg whites and cream of tartar; beat until soft
peaks form. Gradually add sugar, beat until stiff peaks form. Spread
meringue over ice cream and crust to cover completely; swirl to decorate.
Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve
IMMEDIATELY !
KellyWA (10:53:22) :
Mozzarella Salad
Yield: 10 Servings
--DRESSING--
1/2 c Olive oil
1/2 t Salt
1/2 T Oregano
3 Garlic cloves, crushed
4 T White wine vinegar
1/2 t Pepper
3 T Grated Parmesan
--SALAD--
1 Head lettuce, torn
2 c Black olives, pitted, chop
10 Plum tomatoes, sliced
1 c Green olives w/ pimentos,
-sliced
2 c Mozzarella, shredded
In large salad bowl, mix all ingredients. Pour dressing over salad.
KellyWA (10:53:01) :
Mincemeat Salad
Yield: 6 Servings
1 3 oz. lemon jelly powder
1 c Orange juice
3/4 c Mincemeat (pureed)
1/4 c Apple sauce
1/4 c Finely chopped walnuts
Put jelly powder and orange juice into small saucepan.
Heat and stir until dissolved.
Puree mincemeat in blender. It isn't necessary but breaks suet down. Pour into jelly. Stir in apple sauce and nuts. Pour into mold or bowl. Chill, stirring once or twice. Serves 6
KellyWA (10:51:51) :
Melon Grape Salad
1 c Cantaloupe; cubed
1 c Watermelon; cubed & seeded
2 c Grapes; green seedless
5 tsp Lime juice
1/2 c Honey
2 tb Mustard; dijon
Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.
Betty,.Athens,.Ga. (10:49:38) :
MUSHROOMS & SHRIMP SCAMPI WITH ANGEL HAIR PASTA
1/2 lb. Angel hair
1 lb shrimp, shelled & deveined
3 tbsp olive oil (divided)
1 cup diced onion
3 cloves minced & divided garlic
1 (8oz)pk.sliced mushrooms
2 tbsp chopped parsley
1/4 tsp each salt & pepper
2-3 tbsp sweet cream soften butter
Cook pasta according to pk. directions 2 min.
Heat 2 T oil in large skillet over med. heat, dry shrimp with paper towels, cook, stirring, until shrimp is pink, about 3 minutes, remove & set aside.
Add remaining oil to skillet. Cook onions, stirring until soften, 2 min. Stir in 2 cloves garlic, mushrooms, parsley, salt & pepper. cook, stirring an additional minute, add shrimp to skillet.
Drain pasta & return to pasta pan
In small bowl, mix together butter & remaining garlic, add to pan, With 2 forks toss to evenly coat pasta with garlic butter
Arrange pasta on serving dish, Divide shrimp mixture over pasta, Sprinkle with grated Parmesan cheese, if desired.
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