Today is Tuesday, May 22 2012 1:22 am
Main Dishes |
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| Recipe | Rating |
| Susan's Coulibiac of Salmon
of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan with parchment paper. Place the rolled dough on the baking sheet. Using the tip of the knife, mark an area 12 by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. Roll out the other dough and place on top pressing down to form a rectangular loaf. Seal the ends of the dough completely and egg wash the entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise Sauce Yield: 8 to 10 servings Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Emeril Recipe by: Emeril Live Posted to MasterCook Digest by "Katherine C. Meade" |
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| Surimi Crab Salad with Cilantro, Lime And Spinach
[Per serving: without croissant: 74 cals, 1g fat (12%); with large buttery croissant 306 cals, 13g fat (38%)] NOTES : This is a favorite. It needs good ingredients: Hidden Valley Ranch Light Coleslaw is lemony and the Dannon fat free yogurt with acidophilus is very smooth. We like cilantro and lime, but we've used other herbs when fresh. Guests like this. It is always a winner. Recipe by: Pat Hanneman 1997 Posted to EAT-LF Digest by Pat Hanneman |
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| Super Simple Chicken And Rice
2. Bake in preheated oven for 1-1/2 hours. Contributor: Orange County Register Posted to MM-Recipes Digest V4 #3 by Jack Elvis |
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| Summer Turkey
turkey in fridge. jSlice cold. Discard roaster contents. This method of doing turkey is an ideal way of serving it cold for buffets or smorgs. Can be cooked the day before. Posted to MM-Recipes Digest by "Sharon Wills" |
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| Summer Sausage (Salami)
WRAP IN FOIL. WILL FREEZE WELL. Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on Jan 25, 1999 ----- ---------- |
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| Sultana-E-Samundar
sprinkle a little water carefully to bring the temperature down (alternatively, remove and cool the oil). Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they begin to crackle, add onions and saute until translucent and glossy, add garlic paste and ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yoghurt mixture and salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the fish stock and bring to a boil. Lower the heat and simmer till reduced to half the quantity. Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the seasoning Crush kasoori methi between the palms and sprinkle along with pepper. Stir carefully. To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed rice. NOTES : Grilled fish in a mild curd based curry ----- ---------- |
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| Sugar-Spiced Pork Chops with Chipotle Pumpkin
Add pork chops; cook 8 to 10 minutes or until done, turning occasionally. To serve, spoon generous 1/3 cup of the pumpkin mixture over the bottom of each of four serving plates. Place pork chops on top of mixture; sprinkle with tomatoes and cilantro. Makes 4 servings. From The Denver Post Wed Food Section' Formatted for MM by Pegg Seevers 11/6/96 Posted to MM-Recipes Digest by "Robert Ellis" |
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| Stuffed Rolled Beef (Braciolone)
winei or tomato sauce. Cover and cook slowly until fork tender, about 1 hour. Posted to MM-Recipes Digest by Paula |
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| Stuffed Rolled Beef
mixture over bacon. Place hard-boiled egg slices down center. Roll tightly and secure with string. Brown well on all sides. POur tomato sauce over meat. Cook slowly for 1 hour. Serve sliced with pasta. Posted to MM-Recipes Digest by Paula |
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| Stuffed Rolled Beef
meat. Bake at 350 degrees for 1 hour or until tender. Posted to MM-Recipes Digest by Paula |
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| Stuffed Pork Roast
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-26-1997 Recipe by: Emeril Lagasse Posted to MM-Recipes Digest V4 #9 by muddy@ibm.net on Mar 13, 1999 ----- ---------- |
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| Stuffed Pamplet
To prepare the filling: Heat oil and fry the onions till brown. Add garlic paste, ginger paste and green chillies. Fry well. Add the prawn mince, salt, sugar and turmeric powder. Fry well. Remove from heat. Evenly spread the prepared filling in the pomfrets. Press them gently and shallow fry in hot oil till done. Serve with salad and wedges of lemon. NOTES : Pomfret stuffed with a pungent minced prawn filling ----- ---------- |
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| Stuffed Meat Loaf
Heat oil in a large fry pan and brown meat loaf on all sides. Gently lift out and place in simmering tomato sauce to cook slowly 30-45 minutes on low heat. Serve sliced with pasta or rice. Posted to MM-Recipes Digest by Paula |
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| Stuffed Meat Loaf
Heat oil in a large fry pan and brown meat loaf on all sides. Gently lift out and place in simmering tomato sauce to cook slowly 30-45 minutes on low heat. Serve sliced with pasta or rice. Posted to MM-Recipes Digest by Paula |
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| Stuffed Crabs
Put the prepared crab meat filling evenly in the crab shells. Grate the cheese over and bake them in the oven till light golden brown and the cheese has melted. NOTES : Baked crabs with crab meat and cheese filling ----- ---------- |
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| Steak Au Poivre
to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side. Contributor: Fine Cooking Posted to MM-Recipes Digest V4 #4 by Jack Elvis |
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| Steak And Black-Eyed Pea Salad
steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Steak Alla Salmoriglio
in a deep dish with drippings. Pour Salmoriglio sauce over steak. Serve hot with lots of crusty bread. Posted to MM-Recipes Digest by Paula |
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| Spring Stuffed Pear Salads with Baked Glazed Ham
cloves. In saucepan, combine brown sugar, mustard, pineapple juice and vinegar. Brush ham with glaze. Continue to bake for 30 minutes, brushing twice more with glaze, or until glaze has been used. Always be sure to use ripe pears. Per serving: 225 Calories (kcal); 9g Total Fat; (35% calories from fat); 2g Protein; 36g Carbohydrate; 98mg Cholesterol; 65mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Spinach Artichoke Oyster Casserole
Chartres Street New Orleans, LA 1971 Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net Posted to MM-Recipes Digest V4 #6 by "John M. Hartman" |
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| Spicy Shrimp with Udon Noodles
bowl, tossing to coat. Place a large nonstick skilleg coated with cooking spray over medium- high heat until hot. Add shrimp, sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 26, 1999, ----- ---------- |
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| Spicy Salt-Rubbed Chicken
Grill the chicken over medium coals for 20 to 25 minutes, turning halfway through the cooking time, until the juice of the chicken runs clear when pierced with a knife. Yield: 10 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook. Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22, 1999 ----- ---------- |
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| Spicy Pork Steak Rub
Remove steaks when internal temperture reaches 155F. Recipe by: Kansas City Barbeque Society ----- ---------- |
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| Spicy Oatmeal
Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Spicy Beef Wraps
Warm the pitas in the microwave on high power for 1 to 2 minutes. Spoon the steak mixture onto the top of the whole pitas. Top with the yogurt sauce and roll up. NOTES : Notes: Cut the flank steak into strips while it's frozen, then let it thaw right in the lime marinade. Recipe by: Prevention's Freezer Cookbook - From the freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Spanish Style Chicken Salad
In a small bowl whisk together dressing ingredients. Set aside. In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat. Serve on a bed of romaine lettuce. SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK SHOW# CL9174 Format by Dave Drum - 02 January 99 FROM: Uncle Dirty Dave's Kitchen Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999 ----- ---------- |
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| Spanish Omelet
flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture and potato mixture. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Spaghetti with Shrimps
590 cal, 12.5g fat, 19% calories from fat Posted to MM-Recipes Digest V4 #8 by "Kendig - von Fehrn" |
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| Souse or Pickled Belly Pork
wooden tongs. The meat will be ready in about 3 days depending on the thickness of the meat. Remove with tongs and cook; serve with broad beans or puree of split peas. Extracted from: The Perfect Pickle Book By: David Mabey and David Collison Published by: BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller Posted to MM-Recipes Digest V4 #3 by tbankerd@leading.net on Jan 16, 1999 ----- ---------- |
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| Sofrito (Basic Pork Filling)
Submitted by: Residential Services Division Organization: Hawaiian Electric Company Alt.Culture.Hawaii Posted to MM-Recipes Digest V4 #15 by valerie@nbnet.nb.ca (valerie) on May 09, 1999 ----- ---------- |
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