* Exported from MasterCook *
Thai Chicken Fettuccine
Recipe By :Recipes for Peanut Butter Lovers
Serving Size : 4 Preparation Time :0:00
Categories : **To Post** Chicken
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
2 cups picante sauce
1/2 cup crunchy peanut butter
4 tablespoons honey
4 tablespoons orange juice
2 teaspoons soy sauce
1 teaspoon ground ginger
CHICKEN:
4 boned and skinned chicken breast halves --
pounded
14 ounces fettucine -- cooked as directed
1/2 cup cilantro
1/2 cup peanuts
1/2 cup green pepper strips
Put 1/2 the sauce in a large pan and marinate chicken breasts for at
least 8 hours, turning occasionally. Grill chicken breasts for 10
minutes each side or until done. Warm the remainder of the sauce and
add to the cooked fettuccine. To serve, put fettuccine mixture on a
platter, cut the chicken breasts into strips, and lay on top. Sprinkle
with cilantro, peanuts, and pepper strips.
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===
Jessica Hutchings
* Exported from MasterCook * Honey Lemonade with Frozen Fruit Cubes Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : The National Honey Board Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lemon juice 3/4 cup honey 9 cups water 48 small pieces assorted fruit Combine lemon juice and honey in large pitcher; stir until honey is dissolved. Stir in water. Place 1 to 2 pieces of fruit in each compart- ment of 2 ice cube trays. Fill each compartment with honey lemonade and freeze until firm. Chill remaining lemonade. To serve, divide frozen fruit cubes between tall glasses and fill with remaining lemonade. Source: "The National Honey Board" Yield: "9 Cups"
* Exported from MasterCook *
Bananas New Orleans
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:15
Categories : Desserts Microwave
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
3 tablespoons brown sugar
1/4 cup orange juice
1 tablespoon dark rum -- (optional)
1/8 teaspoon ground cinnamon
2 bananas
ice cream or pound cake
1. Melt butter in a medium skillet. Stir in brown sugar, orange juice,
rum(if used), and cinnamon. Bring to a boil; cook and stir over medium-
high heat for several minutes, or until mixture is reduced by about one
quarter. Sauce will be slightly syrupy.
2. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch
pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to
sauce in pan. Cook bananas just enough to heat through, basting with
sauce. Do not overcook, or bananas will be mushy.
3. Spoon bananas and sauce over ice cream or cake. Serve immediately.
* Timesaver Tip: Recipe can be prepared up to 4 hours ahead. Just
before serving, reheat sauce and add bananas.
Variation: Split 3 bananas lengthwise, then cut in half. Follow
directions above, adding 2 tablespoons whipping cream or half-and-half
along with ingredients in step 1. Arrange 3 banana slices per serving
on dessert plates. Spoon on sauce. Garnish with mint sprig.
Microwave Version
1. Place butter in a 9- or 10-inch glass pie plate. Microwave on 100%
power 30 to 45 seconds to melt. Stir in brown sugar, orange juice, rum
(if used), and cinnamon. Microwave on 100% power 2 to 3 minutes, or
until mixture is reduced by about one quarter. Stir once during cooking.
Sauce will be slightly syrupy.
2. Meanwhile, peel bananas. Split lengthwise, then cut into 1-1/2-inch
pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to
sauce, spooning sauce over bananas to baste. Microwave on 100% power 30
to 45 seconds, just to heat bananas through. Do not overcook, or bananas
will be mushy.
3. Spoon bananas and sauce over ice cream or cake. Serve immediately.
Preparation time and timesaver tip same as above.
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NOTES : A rich brown-sugar sauce turns bananas into a marvelous topping
for ice cream or pound cake.
* Exported from MasterCook *
Spicy Crabmeat Tacos
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:30
Categories : Fish & Seafood Low Calorie
Quick & Easy Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup minced red onion
1 teaspoon safflower oil
1/2 teaspoon minced garlic
1 cup diced tomatoes
2 tablespoons minced cilantro
2 cups cooked crabmeat -- shredded
6 corn tortillas
2 tablespoons lemon juice
1/4 cup chopped green bell pepper
1/4 cup peeled and chopped cucumber
1 cup shredded lettuce
1. Preheat oven to 350 degrees F. In a large skillet over medium-high
heat, saute onion in oil until soft (about 3 minutes). Add garlic,
tomatoes, cilantro, and crabmeat. Cook for 5 minutes.
2. Wrap corn tortillas in aluminum foil and place in oven until heated
(about 5 minutes). In a large bowl mix together lemon juice, bell pepper,
cucumber, and lettuce. Place equal amounts of lettuce mixture on tortillas,
then top with crab mixture. Serve immediately.
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NOTES : Great for a quick meal, these healthy tacos are made with soft
corn tortillas rather than the traditional deep-fried shells. Corn is
a good source of fiber and vitamins, the crabmeat provides protein, and
the vegetables contribute additional vitamins and minerals. Make the
filling ahead and stuff into the warmed tortillas right before serving.
* Exported from MasterCook *
Tortellini Primavera
Recipe By :the recipe files of Mary Hutchings
Serving Size : 4 Preparation Time :0:20
Categories : **To Post** Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sliced mushrooms
1/2 cup chopped onion
1 clove garlic -- minced
2 tablespoons margarine
10 ounces spinach -- thawed and drained
8 ounces cream cheese
1 medium tomato -- chopped
1/4 cup milk
1/4 cup grated parmesan cheese
1 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
9 ounces cheese tortellini -- cooked and drained
Cook and stir mushrooms, onion, and garlic in margarine in large
skillet. Add remaining ingredients except tortellini; mix well. Cook
until mixture just begins to boil, stirring occasionally. Stir in
tortellini; cook until thoroughly heated.
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===
Jessica Hutchings
Since it's soooo hot here on the East Coast, I thought this would make
a good, hearty meal without cooking.
* Exported from MasterCook *
Dagwood Sandwiches
Recipe By : The California Culinary Academy
Serving Size : 8 Preparation Time :0:15
Categories : Snacks Main Course
Sandwiches Appetizers & Hors d'Oeuvres
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dijon mustard
1 loaf best-quality sliced whole-grain bread
1 cup mayonnaise
1 cup salad dressing
1 1/2 tablespoons minced fresh basil
1 loaf best-quality sliced sourdough bread
1/2 pound smoked turkey -- sliced paper-thin
1/2 pound imported Emmenthaler or Jarlsberg -- sliced
paper-thin
1 bunch fresh spinach -- stems removed
1 head romaine lettuce -- washed and dried
1/2 pound ham -- sliced paper-thin
To make one sandwich, spread mustard on one side of a slice of whole-
grain bread. Spread salad dressing on one side of a second slice of
whole-grain bread. Combine mayonnaise and basil; spread on both sides
of a slice of sourdough bread. Put a slice of turkey, a slice of cheese,
and two spinach leaves on one whole-grain slice. Top with sourdough
bread. Stack a leaf of romaine and a slice of ham on top of that. Cover
with remaining slice of whole-grain bread. Secure with two bamboo skewers
and slice.
Makes 8 double-decker sandwiches.
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NOTES : Dagwood Bumstead, of comic strip fame, is known for taking
everything out of the refrigerator and piling it high between slices
of bread. This sandwich is more highly designed, but it's still a
double-decker construction for hearty eaters. Variations are absolutely
encouraged. You will need 16 eight-inch bamboo skewers to hold the
sandwiches together.
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