House Of Munch

Recipes, Recipes, Recipes

Recipes published in ‘Brunch

Chewy Peanut Butter Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar — packed
2 eggs — beaten
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons soda
1 teaspoon salt

In large bowl, cream shortening, margarine and peanut butter, add eggs. In anot
her bowl mix dry ingredients. Add this gradually to moist mixture and mix well
. Pinch and form golf ball size balls rolled in hands. Press floured fork cro
ss-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golde
n, longer for crispier cookies. Makes 3 1/2 dozen.

busted by sooz

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Popularity: 5% [?]

Broccoli Potato

Recipe

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– - – - -
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– - – - -
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

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Popularity: 4% [?]

  • Filed under: Brunch, Ethnic
  • Title: Dorothy’s Easy Do Butter Cookies
    Categories: Cookies, Holiday
    Yield: 4 servings

    2 1/3 c All purpose flour
    1 c Powdered sugar
    1 c Soft butter
    1 l Egg
    1 1/2 ts Vanilla
    1/2 ts Salt

    In large mixing bowl, cream together butter and powdered sugar. Add
    remaining ingredients, mix at low speed until dough is formed.Cover
    bowl and chill for several hours.When ready to make cookies, you may
    tint dough with food coloring if desired.
    To make cookies: you may shape into 1 in.balls and roll in colored
    sugar. You may flatten balls and decorate. You can roll out dough and
    cut with cookie cutters. Or as I do, load dough into cookie press and
    extrude into various shapes. Decorate cookies as desired. Bake on
    ungreased cookie sheet at 375 degrees for 10-12 minutes.Cookies will
    be soft and harden as they cool.

    —–

    Popularity: 4% [?]

  • Filed under: Breads, Brunch
  • Swiss Chicken Enchiladas

    Recipe

    Title: SWISS CHICKEN ENCHILADAS
    Categories: Poultry, Mexican, Cheese/eggs
    Yield: 10 servings

    1 8 oz pkg. cream
    -cheese,softened
    1 6 oz pkg. Corn Tortillas
    1/4 c Milk
    1 10 oz can mild enchilada
    -sauce
    2 c Cubed,cooked chicken
    3/4 c (6 oz.) container frozen
    -avocado dip
    1/2 c Sliced green onions
    1/4 c Slivered almonds
    1/2 c Dairy sour cream
    4 oz (1 cup) shredded Monterey
    -Jack cheese

    Sliced radishes or almonds

    Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
    in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
    as directed on package.Spoon about 1/4 cup filling down center of each warm
    tortilla;roll up.Place seam side down in ungreased 13 x 9″ baking dish.Pour
    enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
    Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
    bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
    with radishes or almonds.

    Makes 10 enchiladas.

    —–

    Popularity: 14% [?]

  • Filed under: Basics, Brunch, Misc
  • Chinese Style Fried Rice

    Recipe

    Title: Chinese Style Fried Rice
    Categories: Vegetables
    Yield: 4 servings

    1 c Water 1/3 c Onion
    1 1/3 c Minute rice 1/2 c Water
    1 Egg 3 tb Soy sauce
    3 tb Butter

    In a small saucepan, bring 1 cup water to a boil.
    Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile
    using a 10″ skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup
    chopped onion to the rice. Saute, stirring over medium heat until mixture
    is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into
    the rice.

    —–

    Popularity: 7% [?]

  • Filed under: Brunch, Non Fat, Parfaits
  • Avocado Banana Spread

    Recipe

    Title: Avocado Banana Spread
    Categories: Diabetic, Spreads
    Yield: 1 servings

    1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
    -(mash with fork) 1 tb Lemon juice

    Blend ingredients in a food processor or blender. Heat to a boil in a
    saucepan; turn to low and simmer, stirring occasionally, until mixture
    reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
    Shared by: Shirley Goos

    MMMMM

    Popularity: 6% [?]

  • Filed under: Appetizers, Brunch, Jewish, Low Cal
  • Eggplant, Lamb And Rice Casserole

    Recipe By : The Denver Post Magazine/January 2, 1994
    Serving Size : 4 Preparation Time :0:00
    Categories : Casseroles Greek
    Lamb Rice
    Meats

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Pounds Eggplants
    1/2 Pound Ground Lamb — lean
    2 Teaspoons Olive Oil
    2 Each Onions — chopped
    1 Each Red Bell Pepper — seeded and chopped
    2 Cloves Garlic — minced
    14 1/2 Ounces Tomatoes, Canned — undrained
    2 Teaspoons Dried Oregano
    1/2 Teaspoon Dried Thyme
    1/2 Teaspoon Ground Cinnamon
    1/4 Teaspoon Ground Cloves
    1 Cup White Rice
    14 1/2 Ounces Beef Broth — defatted
    2 Ounces Feta Cheese — crumbled
    Salt And Pepper — to taste

    Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
    halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
    Ba
    ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
    de
    grees.

    While the eggplant is roasting, heat a large nonstick skillet over medium-high
    h
    eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
    until
    browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

    In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
    ab
    out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
    in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
    break
    ing up the tom
    atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
    minutes
    .

    Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
    eggp
    lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
    th
    e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
    is
    tender and th
    e liquid has been absorbed. Season with salt and pepper. Dot with feta and
    ser
    ve.

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    Serving Ideas : serve with cucumber salad and warm bread

    Popularity: 21% [?]

  • Filed under: Basics, Brunch, Misc
  • Caribbean Papaya-Orange Soup

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Soup

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    500 ml Cold chicken broth
    250 ml Fresh orange juice
    1 Envelope plain gelantine
    1 Egg white
    1 Papaya
    pn Salt
    pn Ground cumin
    Almonds, chopped
    Coconut, grated

    Pour cold broth into a pot, sprinkle gelatin over top,
    and set aside to soften for a few minutes. Beat the
    egg white until frothy. Add egg white to soup mixture
    and bring to simmer, whisking constantly until gelatin
    is fully dissolved and soup is frothy. Allow to cool
    down for about 10 minutes. Meanwhile seed and mash
    the papaya. Then put into a food processor, adding
    the soup mixture and the orange juice and process to a
    puree. Season to taste. Refrigate few hours or better
    overnight. Adjust seasonigs before serving. Garnish
    with almonds and coconut.

    Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
    rmsarcar@post.uni-bielefeld.de

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    Popularity: 19% [?]

  • Filed under: Brunch, Party
  • Cinnamon Raisin Muffins

    Recipe

    CINNAMON RAISIN MUFFINS

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Breads Fruits
    Breakfast

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 1/4 c Unbleached All-Purpose Flour
    1/2 c Farina (Cream Of Wheat)
    -Any Style
    1/2 c Sugar
    1 tb Baking Powder
    2 ts Ground Cinnamon
    1 c Milk
    1 lg Egg — Lightly Beaten
    2 tb Margarine — Melted
    1 t Vanilla Extract
    1 c Raisins
    2 tb Fruit Juice — Any Flavor

    Combine the flour, cereal, 1/4 cup of sugar, baking
    powder and cinnamon in a medium sized bowl and set
    aside. In a small bowl, combine the milk, egg,
    margarine, and vanilla, blending well, then stir into
    the dry ingredients, just until all are moistened.
    Stir in the raisins. Spoon the mixture into 12 greased
    2 1/2-inch muffin pan cups. Bake at 400 degrees F for
    18 to 20 minutes or until a toothpick inserted in the
    center comes out clean. Remove from the oven, cool 10
    minutes in the pan, then remove from the pan and brush
    the tops of the muffins with the fruit juice and roll
    them in the remaining sugar.

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    Popularity: 4% [?]

  • Filed under: Brunch, Eggs
  • Southwestern Steak Salad

    Recipe

    Southwestern Steak Salad

    Recipe By : Cooking Live Show #CL8908
    Serving Size : 1 Preparation Time :0:00
    Categories : Cooking Live Import

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/4 cup fresh lime juice
    1/2 teaspoon ground cumin
    1/4 teaspoon cayenne
    1 garlic clove
    1/4 jalapeno — seeded, to taste ,
    — (up to 1/2)
    1/2 cup vegetable oil
    3/4 pounds flank steak — cut diagonally
    — against the grain
    — into 1/4-inch thick
    strips
    1 head romaine lettuce — washed, dried and
    — torn into pieces,
    — about 3 to 4
    cup
    4 ears corn — kernels removed
    1/2 small red onion — diced
    1/2 red bell pepper — seeded and diced
    1/2 cup chopped fresh cilantro leaves
    lime wedges and cilantro sprigs for
    — garnish

    In a small food processor or blender combine lime juice, cumin,
    cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
    until smooth. In a shallow dish combine the beef with half of the
    vinaigrette tossing it to coat well, and let it marinade for 15
    minutes. Reserve remainder of the vinaigrette.

    In a large skillet, heat 1 tablespoon of the oil over moderately high
    heat until it is hot but not smoking, in it stir-fry the beef for 2
    minutes, or just until it is still pink, and transfer the beef to a
    bowl.

    In a large bowl combine the lettuce, corn, red onion, red bell pepper
    and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
    over the salad, tossing to coat. Taste and adjust seasoning with salt
    and pepper. Divide the salad between two plates and top with the
    cooked beef in a decorative pattern. Garnish with lime wedges and
    cilantro sprigs.

    Yield: 2 servings

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    Popularity: 3% [?]

  • Filed under: Breadmaker, Brunch
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