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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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1
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| yield: | 1 Servings |
| directions: | lately, I've been on a juice kick. it started when Capt'n Sleepy sent me a "beta" version of his new hot sauce. It's pineapple and key lime. When I first tasted it, I thought it would be good in a drink, so, I started mixing it with orange juice, apple juice, lime juice, and seltzer water. It's incredible!! After a while, I ran out of the beta sauce and started using the Blue Hen sauce from McNeill. Terrific! If it's after a certain hour, and if I'm in the mood, I add a little vodka. Yummy.
Mix, drink, feel good. Posted to CHILE-HEADS DIGEST V3 #350 by going[at]maine.com (Mary Going) on Jun 9, 1997 |
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1
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| yield: | 4 servings |
| directions: | Heat the orange juice, rum, honey and spices in a large frying pan. Halve the pineapple slices and add to the pan. Cover and simmer for 5 minutes.
Meanwhile, sprinkle the bananas with the lemon juice. Transfer the pineapple, reserving the juice, to a heatproof serving dish and add the bananas. Blend the arrowroot with the reserved lemon juice and add to the orange juice. Bring to the boil, stirring until thickened and pour over the fruit.
Sprinkle over the sugar and place under a pre-heated grill until beginning to caramelise. |
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1
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| yield: | 1 Servings |
| directions: | Dissolve gelatin in hot water. Add apple juice and refrigerate until set.
NOTES : any sort of juice can be substituted for the apple juice
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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1
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| yield: | 1 servings |
| directions: | BLEND pineapple juice, orange juice and fresh lime juice on ice. Pour into pineapple shell. Float white rum on top.
Serve with a straw. |
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1
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| yield: | 4 Servings |
| directions: | *Note-if using very tart juice such as Pomegranate or Cranberry, use 1/3 cup sugar. Heat 1 cup fruit juice in small saucepan until it just simmers do not cook for any length of time. Turn off heat and stir in sugar, if using. Place remaining 1 cup cold juice in a medium bowl and sprinkle gelatin over, stir, let sit for 2 minutes and stir again. Add warm juice to cold juice, stir, and pour mixture into 8x8 pan. Refrigerate until firm, 4 hours, and cut into cubes. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/20/96 show Recipe By : TOO HOT TAMALES SHOW TH6347
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 06:52:59 -0600
From: Pat Asher <asher[at]mcs.com> |
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1
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| yield: | 1 Servings |
| directions: | Pour 3 cups boiling water over 5 tea bags. Add 1/8 tsp. each of ground nutmeg and cinnamon and steep 3 minutes. Remove tea bags, stir in 1/3 cup sugar and chill. Just before serving, add 1 1/2 cups cranberry juice cocktail, 1/3 cup orange juice, 3 Tbls. lemon juice and 1 cup cold water. Serve over ice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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1
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| yield: | 4 Servings |
| directions: | Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red pepper and olives in large bowl. Place oil, lemon juice, soy sauce, ginger and white pepper in small jar with tight fitting lid; shake well. Pour over rice mixture. Toss gently. Serve on lettuce leaves.
Each serving provides: * 350 calories * 20 g. protein * 10 g. fat * 0 g. saturated fat * 45 g. carbohydrate * 2 g. dietary fiber * 41 mg. cholesterol * 644 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias Posted to MM-Recipes Digest by "John Weber" <hdbrer[at]ibm.net> on Feb 25, 98 |
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1
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| yield: | 4 Servings |
| directions: | In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Makes 4 servings.
Prep: 15 minutes/Cook: 10 minutes
Nutrients Per Serving: 298 calories, 7 5 g fat (23% calories from fat), 96 mg cholesterol, 35 g protein, 21 g carbohydrates, 0.17 g dietary fiber, 389 mg sodium
NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995
www.honey.com, your source for honey information and recipes 98Mar06
>from Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: Honey Commission Entrees Mar98
Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 06, 1998 |
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1
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| yield: | 1 servings |
| directions: | Preheat oven to 450F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and saute until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
Serves 6.
Bon Appetit June 1993 |
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1
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| yield: | 1 servings |
| directions: | Directions: In a shallow baking dish, combine the chicken and Italian dressing. Allow to marinate for two hours. Place the chicken with the dressing into a 400 degree oven and bake 10-12 minutes. Remove from oven. In a small bowl, combine the parmesan cheese, bread crumbs and basil. Slice the tomatoes and place two slices on top of each cooked chicken breast. Sprinkle with the crumb mixture. Return the chicken to the oven and continue to bake until the topping is golden. In a saut? pan, heat the olive oil. Add the cooked pasta and peas. Saut? briefly. Place a serving of pasta on a plate and put a chicken breast on top. |
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1
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| yield: | 4 Servings |
| directions: | Preheat oven to 350¡. Spray a 9" x 13" glass baking pan with vegetable cooking spray, such as Pam.
In a shallow bowl, combine the bread crumbs with salt and pepper and whateve additional spices or seasonings you may be using.
Place some dijon mustard into a small bowl or custard cup, about 1 tablespoon for each chicken breast half. You don't want to be going back and forth between the raw chicken and the mustard, as you don't want to contaminate the mustard. With your hands, coat a chicken breast completely on both sides with mustard. Then roll the chicken breast in the seasoned bread crumbs. If you get patches where the bread crumbs aren't sticking well, try to press more on to get an even coating. Place the coated chicken breast in the prepared pan. Repeat with remaining chicken breasts. When all the chicken is in the pan, spray them on the tops with vegetable cooking spray. This helps achieve a crispy crust. Bake for about 45 minutes, or until the juices from the chicken run clear. Posted to EAT-L Digest 07 Aug 96
Date: Thu, 8 Aug 1996 00:31:45 -0600
From: Ilene Warfield <ilenewar[at]STARNETINC.COM> |
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1
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| yield: | 1 Servings |
| directions: | Cut slit in chicken breast. Cut cheese into strips and put inside slit in chicken breast. Secure with toothpick. Place, bone side down, in baking dish. Brush chicken with egg. Combine remaining ingredients. Sprinkle over chicken. Cover with foil and bake 40 minutes or until tender. Posted to recipelu-digest by "Diane Geary." <diane[at]keyway.net> on Feb 4, 1998 |
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1
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| yield: | 4 servings |
| directions: | 1 Trim the chicken breasts, open up butterfly style and season well. Add a slice of Gruyere, basil leaves, thyme flowers and slice of mozzarella, fold the chicken breast back, season well.
2 Pan fry on both sides till golden brown. Cook in a moderate oven. Third each breast, put on a plate and serve with vegetables. Spoon warm sauce onto the plate, and garnish with chervil.
Recipe by: You're Place or Mine |
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1
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| yield: | 1 servings |
| directions: | Sweat the onions in a little oil and butter until soft. Add the garlic and sweat for a further minute.
Add tomato puree, chillies, hot pepper and chilli powder. Sweat for 2 minutes and add the chicken stock, tomatoes and natural yoghurt. Fry the chicken breast in the remaining oil and butter until lightly coloured. Add to the sauce in the oven for approximately 10 minutes until just done. Remove the chicken and reduce the sauce until thick.
Place the ratatouille stew in the middle of the plate. Cut the chicken breast into 3 and arrange on top.
Adjust seasoning of the sauce if necessary and pour on top of it. |
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1
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| yield: | 4 Servings |
| directions: | Directions; Place 4 chicken breast in electric skillet, lightly brown turning once. Mix all spices (except hot sauce) together sprinkle over chicken breast. Add hot sauce to tomato soup along with 1/2 can of water. Pour tomato soup mixture over chicken, add olives and cook 1/2 hr or until chicken is done. Serve with side dish of rice and vegetable
submitted by marina source a fav. of Joanne Worley and made on t.v. show by her.
Posted to MM-Recipes Digest V3 #272
Date: Fri, 4 Oct 1996 18:28:43 +0000
From: Marina <thecollector[at]worldnet.att.net> |
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