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1
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| yield: | 4 Servings |
| directions: | Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon. Heat Index = 4
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip |
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1
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| yield: | 6 Servings |
| directions: | Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip |
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1
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| yield: | 1 servings |
| directions: | For chicken: Place chicken in glass baking dish. Combine all remaining ingredients and pour over chicken; turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
For salsa: Combine first 8 ingredients in medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Grill until cooked through, 8 minutes per side for breasts and 12 minutes per side for leg pieces.
Add avocado to salsa. Season to taste with salt and pepper. Place chicken on plates. Spoon salsa alongside. Top chicken with cilantro sprigs.
Serves 4.
Bon Appetit August 1993 |
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1
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| yield: | 4 Servings |
| directions: | Rinse chicken; pat dry. Cut the chicken into 1" pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold work or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir for 2 minutes more. Return vegetables to wok or skillet; stir all ingredients together to coat with sauce. Serve immediately over rice. Garnich w orange slices. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE
Source: Better Homes and Gardens Diabetic Cookbook Brought to you and yours via Nancy O'Brion and her Meal Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip |
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1
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| yield: | 1 servings |
| directions: | PUT honey in a ribbed glass. Add the sweet lime juice, followed by orange juice, lime juice and salt. Stir once. Top with crushed ice. Garnish with mint leaves, sweet lime slice and orange peel. Serve chilled.
NOTES : (A sweet 'n' tangy mocktail) |
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1
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| yield: | 1 Servings |
| directions: | Boil rhubarb (cover with water) when mushy strain to get juice. Put juice back in kettle and add other ingredients. Bring to a boil. Boil for 5-10 minutes. Pour in warm jars right from stove and seal
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 05 Jun 1996 07:40:39 -0700
From: Gerald Edgerton <jerrye[at]wizard.com> |
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1
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| yield: | 2 Servings |
| directions: | Mix all ingredients in blender. Serve in cold glasses.
Many other ingredients can be added for variety or convenience such as vanilla ice cream, vanilla yoghurt, frozen orange juice concentrate, orange sherbet, grapefruit juice, honey, etc. Add a couple of egg whites. Use pineapple juice instead of orange. |
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1
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| yield: | 1 Servings |
| directions: | Remove core and blossom end from 5 pounds of FULLY ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or 1/4 teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. NOTE this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice. Posted to EAT-L Digest by Judy E Ryder <jeryder[at]JUNO.COM> on Jan 22, 1998 |
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1
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| yield: | 1 Bottle |
| directions: | 1. Squeeze the juice from the two lemons and strain the juice to get it as clear as possible. 2. Put the lemon juice, honey and glycerine into a jug and mix thoroughly. 3. Pour the mixture into a small (250ml) medicine bottle and cork tightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 4 Servings |
| directions: | Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until mixture thickens slightly. Fold in pineapple chunks, drained cherries and 1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve on salad greens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Thaw in a colander over a deep bowl 20 oz frozen strawberries (I froze fresh ones that morning) Press to squeeze out juice. Should take several hours, & you should get about 1.25 cup juice). Place in 4 cup heatproof container, microwave to reduce to 1/4 cup Can do it in a saucepan over fire, but microwave is better). Puree strawberries. Add reduced juice & 2 tsp. lemon juice & 1/4 cup sugar. Serve Truffles Torte (aka meatball) with Strawberry Puree ('tomato sauce')
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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1
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| yield: | 46 Servings |
| directions: | Dissolve the gelatin in the boiling water in a large saucepan. In a separate saucepan boil together the sugar and 4 cups water. Add the pineapple juice, orange juice and lemon juice. Cool. Combine the gelatin and juice mixtures. Pour into plastic containers and freeze. Set out about 3 hours before serving. Add the ginger ale just before serving. The punch will be slushy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | This fruit sauce is one of the basics. It can be served on ice cream or with a pastry. COMBINE first amount of juice, cream of tartar, sugar and lemon juice in a saucepan and bring to boil. Mix arrowroot with the rest of cold fruit juice. Add to boiling juice. Cook until clear and slightly thickened. Serve hot or cold. Makes 1 1/4 Cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 24 Servings |
| directions: | Juice the oranges and lemons. Cut a thin layer of the zest from the oranges and process in the food processor, or grate. Mix the juice, rind, and sugar in a bowl and let set.
Typed by Carolyn Cloe
Mix the cake mix according to the box directions. Pour into greased mini muffin pans. After the muffins are cooked, dip the warm muffins into the juice mixture face down, and place face down on wax paper.
NOTES : The oranges and lemons make so much juice that it can be divided into 3-4 batches and frozen for later use, then you only have to make the muffins and dunk them into the thawed juice. It helps to add a little more powdered sugar to the thawed juice. Posted to MC-Recipe Digest V1 #525 by Carolyn <c4[at]groupz.net> on Mar 19, 1997 |
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1
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| yield: | 4 servings |
| directions: | Carefully squeeze the oranges and remove all the remaining pith and pulp. Measure the orange juice and work out how much gelatine you need. One sachet will set one pint of liquid.
Heat the orange juice gently in a saucepan until almost boiling, then take it off the heat and whisk in the gelatine until completely dissolved. (You will need to have enough liquid to fill each orange half, so you may need to top up the juice from the oranges themselves with the juice from a carton if you don't have quite enough). Sweeten to taste.
Pour carefully into the orange halves and place in the fridge until completely set. |
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1
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| yield: | 100 Servings |
| directions: | 1. COMBINE TOMATO JUICE, LEMON JUICE, AND HOT SAUCE; COVER; REFRIGERATE FOR SEVERAL HOURS OR OVERNIGHT.
2. STIR WELL BEFORE SERVING. : *ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1 LB 2 OZ LEMONS A.P. (4-5 LEMONS) WILL YIELD 3/4 CUP JUICE.
NOTE: 2. IN STEP 1, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 2 1/2 GAL WATER MAY BE USED.
Recipe Number: B00302
SERVING SIZE: 1/2 CUP (4
From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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