Today is Thursday, February 09 2012 8:54 pm
Main Dishes |
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| Recipe | Rating |
| Three-Fish Teriyaki
for 5 minutes. Serve with the fish. Recipe by: Jean Carper From MC list, Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999 ----- ---------- |
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| Three Men in a Boat
Posted to MM-Recipes Digest by "Rfm" |
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| The Perfect Brisket
Using sharp knife, remove entire fatty top side of brisket and all other visible fat. Slice meat into 1/4 inch thick slices (cut meat across the grain for maximum tenderness). Place slices in pan and cover with defatted juices. Bake, covered, at 300 degrees 1 to 1-1/2 hours. Serve with pan juices. Contributor: Los Angeles Times Preparation Time: 9:15 Posted to MM-Recipes Digest V4 #1 by Jack Elvis |
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| The Best Barbecue Ribs (Done in the Oven)
30 minutes, basting with sauce, or grill 30 minutes, 4 inches above coals turning and basting. Posted to MM-Recipes Digest V4 #3 by Peg Doolin |
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| Thai-Style Salad with Shredded Glazed Chicken
SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing and peanuts; toss until well blended. Toss with dressing. Sprinkle each salad with peanuts just before serving. RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98 [5] kitmailbox 9/1/98 Recipe by: HONEY.COM by National Honey Board Posted to KitMailbox Digest by Pat Hanneman |
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| Thai Clam Pot
Yield: 6 servings. Notes: Cooked angel hair pasta can be used in place of the somen noodles, if desired. The substantial quantity of mirin makes this dish surprisingly sweet. Recipe by: Cooking Light Magazine, March 1997, page 117 Posted to EAT-LF Digest by aml@skypoint.com on Nov 05, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tex-Mex Rice with Chicken
through. Sprinkle with parsley and serve from saucepan offering extra hot pepper flakes. If you use leftover cooked chicken you will need about 1 1/2 cups and add chicken when you add the tomatoes. From Uncle Bens promotional recipe card. Nutrional Analysis per serving 294 calories 26.2 g protein 5.8 g fat 33.5 g carbohydrates 18% of the calories from fat. Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999 ----- ---------- |
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| Tex-Mex Marinated Chicken
chicken, bone side down, on gas grill over medium heat. Cover and grill for 50 to 60 minutes, turning once halfway through and brushing occasionally with reserved marinade before turning. 322 calories and 18 grams fat. Source: BH & G Gas Grill Cookbook Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Mar 10, 1999 ----- ---------- |
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| Terrific Turkey Patties
pink in center. Yield: 5 patties Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy Cooking. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Teriyaki Pork Chops
serve. You can increase this recipe to serve large parties. Contributor: Frances M. Say Preparation Time: 00:25 Posted to MM-Recipes Digest V4 #6 by Frances.M.Say@bakernet.com on Feb 10, 1999 ----- ---------- |
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| Teriyaki Pork And Sweet Potatoes
4. Stir in potatoes and orange peel; cook an additional 1 to 2 minutes or until thoroughly heated. Nutrional Information Per Serving: 320 Calories, 12 g Fat, 1440 mg Sodium Posted to MM-Recipes Digest by Paula |
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| Tea Smoked Duck with Smoked Walnuts
1. Often, I leave out the walnuts and it still is great. 2. Rather than crisping the skin under a broiler, I use a propane torch to give a more uniform result. 3. I prefer flour tortillas (the small, handmade ones from Trader Joes that I steam-heat in the Freshomatic). The paper-thin mandarin pancakes you can get frozen at Asian stores dry out very quickly. 4. I prefer duck sauce over plum sauce for this dish. 5. I jullienne the scallions. 6. Each person makes their own "taco" by spreading a little duck sauce on the tortilla, then adding a few pieces of duck and some slivers of scallion. Recipe by: Smoked Foods Cookbook, Vol.1 by Cookshack Posted to bbq-digest by Bill Ackerman |
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| Tangy Roast-Beef Sandwiches
spourts, and top half of bread. Cut loaf into 6 pieces. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999, ----- ---------- |
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| Tangy Pork Barbecue
Nutrional Analysis: One 3/4-cup serving(prepared with margarine and no-salt added ketchup and without salt; calculated without bun) 245 calories; 141 mg sodium; 80 mg cholesterol; 5 gm carbohtdrate; 29 gm protein; 5 gm fat. Diabetic Exchanges: 4 lean meat; 1 vegetable Posted to MM-Recipes Digest by edmundjo@greensboro.com on Aug 9, 1999 ----- ---------- |
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| Tangy Drumsticks
Bake at 375øF for 40 minutes or until done. Broil 3 inches from heat (with electric oven door partially open) 2 minutes on each side or until crisp. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime Magazine Posted to MM-Recipes Digest V4 #15 by hdbrer@ibm.net on May 20, 99 ----- ---------- |
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| Tangy Chicken Legs
Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Tangerine Veal Medallions
cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9 gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43 percent. Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union |
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| Tandoori Salmon
with marinade; cook for 4 to 6 minutes or until fish flakes easily when tested with fork. Makes 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Tandoori Prawn And Bacon Flan
equal portions. To prepare the filling: Heat oil in a frying pan and fry the bacon over medium heat until cooked, but not crisp Put prawns, bacon and onions in a bowl. Mix well. Beat the eggs in a bowl, add the remaining egg mixture ingredients and whisk well. To prepare the moulds: Grease a 22.5 cm round mould and line with the flattened puff paste, discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on top and bake in the pre-heated oven at 350 F for 25-30 minutes or till a cooking needle when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the flan with caviar and lump fish roe or tuna and serve as an entree. ----- ---------- |
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| Tacos Al Pastor
similar to this one. The lime juice is better than lemon juice here, I think. Once in a while I splash in some Mescal in place of the tequila. String the meat on bamboo skewers and grill. Have some fresh tortillas and rice ready for make-your-own tacos al pastor. Posted to bbq-digest by Lloyd |
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| Swordfish Tavernetta
each side. Grill vegetables for 5 to 7 minutes on each side or until desired degree of doneness. Serve over angel hair pasta with butter sauce and a sprnkling of grated Parmesan cheese. Note: If using a grill with a small cooking area, cook vegetables first, set aside, then grill fish. G. G. Romano of La Tavernetta, Fort Lauderdale, FL. "On the Grill" magazine, June, 1997. Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99 ----- ---------- |
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| Swordfish Steaks with Middle Eastern Flavors
Remove form the grill. Cut each steak into 2 portions and serve. Diane's Note: I don't see why this couldn't be prepared in the broiler. eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 166 Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999 ----- ---------- |
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| Swordfish Steak with Tart Tomatillo Vinaigrette
hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Recipe by: Born to Grill, Jamison & Jamison ----- ---------- |
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| Swordfish Steak Marseillaise
the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavoured with garlic. Posted by Carol Shenkenberger to the Fidonet National Cooking echo 2-98 Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99 ----- ---------- |
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| Swiss Steak And Onions
Add sliced onions to steak and sauce. Season with salt and pepper, stirring well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef and sauce with wooden spoon. Discard bay leaf. Serve with noodles or potatoes. Makes 6 to 8 servings. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" |
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| Swiss Steak
Let simmer 3 to 4 hours (is more tender if left all day). Serves 4 to 6. Posted to MM-Recipes Digest by rfalconmoors@juno.com (roseanne m M Brown) on Dec 1, 1998 ----- ---------- |
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| Swiss Steak
steak while cooking. This quantity will serve four persons Shared By: Pat Stockett From: Home Cooking Recipes from The Waldorf Astoria 1936 Posted to MM-Recipes Digest by "Rfm" |
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| Sweet And Sour Chicken -Cranberries
To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.) Posted to MM-Recipes Digest by "Ulrich Sahm" |
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| Sweet And Sour Alligator
chicken, veal or pork. As Canadian prairie alligators tend to be rare and allusive, I'm going to try this recipe substituting pork for the alligator. ~ FHT) From the September/October 1990 issue of the Louisiana Conservationist, P.O. Box 98000, Baton Rouge, LA 70898 For more alligator recipes contact; The Louisiana Seafood Promotion and Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648 Telephone: (504) 568-5693 Posted to MM-Recipes Digest V4 #5 by "Rfm" |
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| Swedish Pot Roast
DISSOLVED IN WATER AND BAY LEAF. COVER AND COOK FOR 40 MIN. IN PRESSURE COOKER. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb 16, 1999 ----- ---------- |
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