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1
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| yield: | 1 Servings |
| directions: | Combine all ingredients in a saucepan. Cook over medium heat 20 minutes. Use to baste chicken or ribs.
Makes 3 cups Scanned & Proofed by Gene Johnston (ejohnston[at]mailexcite.com)
Recipe by: Meco Barbecue & Smoker Cookbook
Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston[at]mailexcite.com> on Nov 09, 1997 |
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1
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| yield: | 10 Servings |
| directions: | "A mock mint julep drink."
Rinse the mint and discard stems. Place the sugar, water, and lemon juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes. Fill a large pitcher with ice cubes and strain the liquid over the ice. Add the ginger ale and lemon slices, and serve.
SERVINGS: 10 TALL GLASSES SOURCE: _Drinks Without Liquor_ by Jane Brandt |
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1
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| yield: | 1 Servings |
| directions: | I have a recipe for corn bread. It come from the Gold Cook Book which was published in 1947.
1. Add sugar, salt and baking powder to flour.
2. Sift over corn, mixing.
3. Stir in egg alternately with melted shortening.
4. Turn into a generously greased 8 x 8" pan.
5. Bake at 425 degrees for 30-35 min. Posted to TNT - Prodigy's Recipe Exchange Newsletter by broach[at]netcom.ca on Mar 28, 1997 |
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1
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| yield: | 1-1/2 cups marinade. |
| directions: | * Use a mixture of oils if you wish, or just regular vegetable oil.
Mix all the ingredients. Marinate steaks for at least 2 hours but preferably longer. Grill the steaks over an outdoor grill for best flavor (and to tempt your neighbors with the wonderful smell).
Recipe By : Jo Anne Merrill
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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1
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| yield: | 1 Servings |
| directions: | All ingredients above are accurate except for Quaker State motor oil. Castrol 20W-50 is preferred (gives the sauce more "body"). Just kidding. No oil. Better when cooked for a while.
Also, I realize that the above sauce violates the norms of purists on the list who abhor the use of ketchup in a sauce. My apologies to y'all. Try it and you'll love it.
Posted to bbq-digest V5 #092
From: Richard Easley <Richard_Easley[at]baylor.edu>
Date: Wed, 09 Oct 1996 11:57:05 -0600 |
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1
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| yield: | 10 Servings |
| directions: | Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | Mix all spices and flour together. Take pieces of cut-up chicken and dip in raw egg (slightly beaten). Roll in spices. Fry chicken in oil. Bake in 350 F oven for 45 minutes in foil.
Good luck.
Bonnie Stovel, Stovel[at]bldgumsu.Lan1.umanitoba.ca
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 6 Servings |
| directions: | Mix together in a bowl all ingredients. Dip hand into just enough Bisquick that you can knead dough right in the bowl until smooth and elastic. Shape into 6 patties equal in size, 1-1/2" thick. Put close together in Pam-sprayed 8" round baking pan. Spray tops with Pam. Bake 450 degrees F. (HOT) for 18-20 minutes, or until golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 6 Servings |
| directions: | Combine the syrup, sugar, salt, butter and vanilla. Mix well. Add the slightly beaten eggs. Pour into a 9" unbaked pie shell. Sprinkle pecans over all. Bake in a 350øF oven for 45 minutes. When cool, top with whipped cream or ice cream. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip |
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1
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| yield: | 1 Servings |
| directions: | In lg bowl or roaster, mix popcorn and pecans. Combine butter and brown sugar in sm saucepan. Heat, stirring popcorn mixture. Mix well to coat. Makes 4 qts.
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 11:24:51 -0700
From: Dan Schamber <dansch[at]haven.ios.com> |
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1
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| yield: | 1 Servings |
| directions: | Wash & dry scallops. Blend seasonings into flour. Heat oil to 375. Dip scallops in milk then into flour. Deep fry in oil 2-3 minutes or until golden brown.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip |
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1
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| yield: | 6 Servings |
| directions: | Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 8 Servings |
| directions: | Crust: Mix shortening,1/2 cup butter and flour.Add boiling water,salt and baking powder.Mix well.Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow steam to escape.Bake 60 to 75 minutes [at] 425 degrees.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini |
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1
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| yield: | 1 Servings |
| directions: | 2 medium-large heads of cabbage Mix oil and onions, add sugar and Tarragon Vinegar. Fold in Miracle Whip. Can be made with Miracle Whip Fat Free (I have tried this and it still tastes the same). Do not substitute Tarragon Vinegar with plain vinegar. The Tarragon is the secret seasoning. Best if made the night before serving so the flavors all blend well. Will keep a long time in refrigerator. Posted to MM-Recipes Digest V3 #269
Date: Wed, 02 Oct 1996 12:49:46 -0600
From: Shelly Crawford <Crawfs[at]Brain.Missouri.Edu> |
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1
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| yield: | 4 Servings |
| directions: | 1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices. |
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1
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| yield: | 4 Servings |
| directions: | 1. Skin and bone chicken; cut in 1-inch cubes.
2. Blend flour, water and salt to a batter. Dip chicken in batter to coat.
3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling.
4. Serve with "Basic Pepper-Salt Mix" or "Sherry-Soy Dip for Deep-Fried Chicken" (see recipes).
NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: In step 2, prepare the batter with 1-1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white; then dredge lightly with cornstarch.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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