Today is Sunday, September 07 2008 6:36 am
On the Side |
|
| Recipe | Rating |
| BLUE CHEESE BROILED TOMATOES
1/4 cup crumbled blue cheese | Cut stem ends off tomatoes and cut each tomato into 2 thick slices. Put on broiler rack. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice. Slip under hot broiler and broil 2 minutes. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately |
0.00 |
| Wok Fried Tempura Ahi with Shoyu Mustard-Butter Sauce
the reduction sauce to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter. To assemble, spoon the sauce in the center of the plate. Pile the relish in the center of the sauce. Slice the tempura ahi and lay them directly on top of the relish. Garnish with parsley. This recipe yields 4 servings. Comments: The original recipe title as listed is “Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce And Tomato-Ginger Relish”. Recipe Source: EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse ----- ---------- |
0.00 |
| Witch's Brew
From: Lisa Wilson Date: 09-28-94 Posted to MM-Recipes Digest by Jeanne Geake |
0.00 |
| Winter Tomato Sauce
PER CUP: 74 CAL.; 2G PROT.; 3G TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.; 17MG SOD.; 2G FIBER By Kathleen |
0.00 |
| Winter Tomato Sauce
until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled. Makes 6 cups. Gourmet February 1994 ----- ---------- |
0.00 |
| Winter Salsa with Chipotle And Orange
mixture, green bell pepper, coriander, and lime juice. In a blender puree in a thin stream. Stir puree into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week. Makes about 3 cups. Gourmet December 1994 ----- ---------- |
0.00 |
| Winter Salad with Lemon-Mint Dressing
cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top. Yield: 6 to 8 servings. Recipe from Diane Rossen Worthington, "American Bistro". jmerrill@prodigy.com Posted to JEWISH-FOOD digest by Nancy Berry |
0.00 |
| Winter Banana Pudding with Caramel Sauce
Combine 75g butter and 1/4 cup brown sugar in a small saucepan. Cook over a low heat, stirring, until the butter melts. Stir in 1 cup cream and bring just to boiling point. Remove from the heat and add 1/2 cup NESTLE White Melts. Stir until the sauce is smooth. Serve hot. ----- ---------- |
0.00 |
| Wilted Salad Dressing
salad ingredients in a large mixing bowl. Use a lot of greens, as they will wilt under the heat of the dressing. Toss quickly and thoroughly to coat all ingredients and serve. Incredibly delicious! Enjoy! ----- ---------- |
0.00 |
| Wild Rice Turkey Stuffing Recipe
pdH 1999. cals 302, 3 g fat, 3g fiber. NOTES : Original recipe called for 1 pound bacon, fried until crisp; drained on paper towels and crumbled. It also reserves 3/4 cup bacon drippings to saute onions, etc. Recipe by: Minnesota Paddy Wild Rice Recipes, Etc. No. 91a Posted to EAT-LF Digest by Pat_H |
0.00 |
| Wild Rice Holiday Dressing
Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white and wild-rice mix according to package directions; substitute for broth, wine, long-grain and wild rice. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the California Table Grape Commission Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net ----- ---------- |
0.00 |
| Wild Pecan Rice Dressing
(Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse ----- ---------- |
0.00 |
| Wild Pecan Dressing with Roasted Goose
recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2430 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-28-1996 Recipe by: Emeril Lagasse ----- ---------- |
0.00 |
| Wild Mushroom Sauce
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten ----- ---------- |
0.00 |
| Wild Mushroom Sauce
# CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash ----- ---------- |
0.00 |
| Wild Mushroom Custard with Asparagus-Truffle Sauce
in a water bath. For Plating: In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 877 Calories (kcal); 54g Total Fat; (52% calories from fat); 24g Protein; 84g Carbohydrate; 537mg Cholesterol; 186mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
0.00 |
| Wild Mushroom And Madeira Sauce
minutes, letting it brown. Add the mushrooms and simmer for 30 minutes, until tender. Mix the cornflour with the Madeira and shoyu, and add to the mushroom mixture. Bring to the boil to thicken slightly. Season to taste. ----- ---------- |
0.00 |
| Wild Duck with Port Wine Sauce
NOTES : Wild duck has a superb flavour, far superior to farm duck. The Scots like to hang them to give them a 'gamy' flavour, about a week before cooking in cold weather; three days if warmer, when a greenish tinge on the thin skin of the belly will be seen, but this is optional. This recipe can be used for widgeon or teal, and as they are smaller, they will only need half the cooking time. All game birds should be thoroughly washed in cold running water; dry carefully; do not overcook. Remember, older birds can be quite tough. You may need to add thin sheets of pork fat over the bird if it is very lean; do not overcook. ----- ---------- |
0.00 |
| Wicked Kicking Salsa
Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Ainsley's Meals In Minutes ----- ---------- |
0.00 |
| Whole Wheat Spaghetti with Duck Sauce
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large bowl. Spoon half of duck sauce over pasta. Toss pasta briefly to coat. Spoon remaining duck sauce over. Sprinkle with Parmesan cheese and serve. Serves 6. Bon Appetit May 1995 Per serving: 6319 Calories (kcal); 563g Total Fat; (82% calories from fat); 196g Protein; 75g Carbohydrate; 1960mg Cholesterol; 1407mg Sodium Food Exchanges: 0 Grain(Starch); 26 Lean Meat; 12 Vegetable; 0 Fruit; 98 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| Whole Crispy Brook Trout with Mango-Pineapple Sauce And Spic
Check for seasoning. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 404 Calories (kcal); 5g Total Fat; (11% calories from fat); 6g Protein; 85g Carbohydrate; 1mg Cholesterol; 6mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai ----- ---------- |
0.00 |
| Whiting with Orange Sauce
5. Pour over the orange sauce, and serve. NOTES : Whiting is one of the least expensive fish and is available for most of the year. It has a well-flavoured, creamy flesh which blends well with other strong flavours. ----- ---------- |
0.00 |
| Whitefish with Filbert And Lemon Sauce
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-24-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-12-1995 Suggested Wine: Chardonnay Recipe by: Jeff Smith ----- ---------- |
0.00 |
| White Wine Pasta Sauce with Chicken
I made this up in class one day, and haven't had the time to play with it since, so any suggestions, or ideas would be gladly accepted. Per serving: 1015 Calories (kcal); 39g Total Fat; (37% calories from fat); 74g Protein; 70g Carbohydrate; 249mg Cholesterol; 2715mg Sodium Food Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| White Wine Marinade
be left up to 24 hours in the marinade with no problems. Recipe by: Rock McNelly Posted to bbq-digest by PhantomBBQ@aol.com on Sep 4, 1998, converted by MM_Buster v2.0l. ----- ---------- |
0.00 |
| White Wine And Herb Marinade
plastic wrap and store in the refrigerator for up to 1 day. Yield: 1 1/3 cups Recipe by: COOKING LIVE SHOW #CL9163 ----- ---------- |
0.00 |
| White Sauce - Medium
Recipe by Mangia! ----- ---------- |
0.00 |
| White Sauce
~or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater ----- ---------- |
0.00 |
| White Fish Rostis with Salsa Verde
onions into the bowl, then stir in the coriander and parsely. Mix well and season to taste, with salt and pepper. Shape the mixture into 4 patties and chill for 15 minutes. Heat the grill to a medium setting. Put the fish rostis on an oiled baking sheet, brush with the remaining oil and grill for 8 minutes, until golden and heated through. Serve immediately with a spoonful of salsa verde and a wedge of lime. Per serving: 141 Calories (kcal); 8g Total Fat; (49% calories from fat); 13g Protein; 4g Carbohydrate; 17mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| White Chocolate Sour Cream Sauce
Per serving: 796 Calories; 53g Fat (55% calories from fat); 10g Protein; 89g Carbohydrate; 18mg Cholesterol; 80mg Sodium Posted to CHILE-HEADS DIGEST V3 #, ----- ---------- |
0.00 |
| Previous Page| Next Page |
Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
design by Templatesbox
Partners: ***
Find Restaurants | Wireless HotSpots
Self Defense | Golf Courses | Health Insurance | Camping
Real Estate
