Champagne Turkey
Makes: 12 servings
Created by The MDM Team, Tuesday, January 22, 2008
Raise a toast to this titillating turkey dish. The bubbly gives it an added taste of gourmet goodness. Stay abreast of this dish.
Ingredients
1 bottle champagne
12 lb. turkey
1 tsp. seasoned salt
1 tsp. garlic salt
1/2 tsp. crushed red pepper
2 cups water
Methods/steps
Clean and dry the turkey. Put turkey breast down on roasting pan. Pour the entire bottle of champagne over the turkey. Sprinkle turkey with salt, garlic salt and pepper. Add water. Roast at 375 degrees for 1 1/2 hours. Remove pan from oven and turn turkey on its back. Finish roasting for 1 1/2 hours or more.
Additional Tips
Ready in 3 hours
11/15/09
11/14/09
Raw Veggie Salad
Raw Veggie Salad
Makes: 10
Created by The MDM Team, Friday, October 26, 2007
Veg out tonight with this scrumptious raw veggie salad, chock full of great-tasting ingredients. Enjoy this medley of palate-pleasing produce for a stellar side dish.
Ingredients
4 cups broccoli florets
1 cup chopped celery
1 (10 oz.) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 tsp. salt
1/4 cup white wine vinegar
2 tbsp. grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
Methods/steps
In a large bowl, toss together broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.
Additional Tips
READY IN 30 Min
No cooking needed
Makes: 10
Created by The MDM Team, Friday, October 26, 2007
Veg out tonight with this scrumptious raw veggie salad, chock full of great-tasting ingredients. Enjoy this medley of palate-pleasing produce for a stellar side dish.
Ingredients
4 cups broccoli florets
1 cup chopped celery
1 (10 oz.) package frozen green peas, thawed
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 tsp. salt
1/4 cup white wine vinegar
2 tbsp. grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
Methods/steps
In a large bowl, toss together broccoli, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.
Additional Tips
READY IN 30 Min
No cooking needed
11/13/09
Creamy Sweet Potato Salad
Creamy Sweet Potato Salad
Makes: 8 servings
Created by The MDM Team, Friday, January 11, 2008
You say potato -- we say it's time to give this sweet treat a try. A twist from the traditional tater salads, this one uses sweet potatoes.
Ingredients
2 lb. sweet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup raisins
Methods/steps
Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Additional Tips
Ready in 1 hour 30 min
Makes: 8 servings
Created by The MDM Team, Friday, January 11, 2008
You say potato -- we say it's time to give this sweet treat a try. A twist from the traditional tater salads, this one uses sweet potatoes.
Ingredients
2 lb. sweet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup raisins
Methods/steps
Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and cool slightly. In a large bowl, stir together the mayonnaise and brown sugar. Stir in the sweet potatoes, walnuts and raisins until evenly coated. Chill for at least 1 hour before serving.
Additional Tips
Ready in 1 hour 30 min
11/11/09
Potato-Crusted Veal & Beef Loaf
Potato-Crusted Veal & Beef Loaf
Makes: 4-6 servings
Created by The MDM Team, Monday, January 21, 2008
It's not just veal. And it's not just beef. It's a marvelous combination of these mouthwatering meats that's crusted in potatoes.
Ingredients
1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 garlic cloves
1 lb. lean ground beef
1 lb. ground veal
1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry breadcrumbs, divided
1 1/2 cups fat free cheese, shredded
1/2 tsp. black pepper
1 lb. russet baking potatoes, peeled, cooked, kept hot
1/4 cup chives, minced
2 tbsp. butter, unsalted and melted
Methods/steps
Preheat the broiler. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins. Chop the onion and garlic; seed and chop the peppers. You will have about 2 cups of vegetables. Preheat oven to 350 degrees and spray a 13x9x3 inch-baking dish with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, breadcrumbs, 1/2 cup of the cheese and the black pepper. Mix with your hand until well combined. Transfer to the baking dish and pat into a 12x7 inch loaf, mounding it slightly in the center. In a small bowl, with an electric mixer set on medium-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy and pipe or spoon on top and sides of the loaf. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145. Let stand for 10 minutes before serving.
Additional Tips
Ready in 1½ hour
Makes: 4-6 servings
Created by The MDM Team, Monday, January 21, 2008
It's not just veal. And it's not just beef. It's a marvelous combination of these mouthwatering meats that's crusted in potatoes.
Ingredients
1 large yellow onion
1 large green bell pepper
1 large red bell pepper
3 garlic cloves
1 lb. lean ground beef
1 lb. ground veal
1 large egg, beaten
1/2 cup bottled chili sauce
1 cup seasoned dry breadcrumbs, divided
1 1/2 cups fat free cheese, shredded
1/2 tsp. black pepper
1 lb. russet baking potatoes, peeled, cooked, kept hot
1/4 cup chives, minced
2 tbsp. butter, unsalted and melted
Methods/steps
Preheat the broiler. Place the onion, bell peppers and garlic cloves on a baking sheet. Broil 3 inches from heat for 7 minutes or until blackened, turning frequently. Transfer to a paper bag, close tightly and let stand 15 minutes or until soft. Scrape off outside skins. Chop the onion and garlic; seed and chop the peppers. You will have about 2 cups of vegetables. Preheat oven to 350 degrees and spray a 13x9x3 inch-baking dish with nonstick cooking spray. In a large bowl, mix the beef, veal, vegetables, egg, chili sauce, breadcrumbs, 1/2 cup of the cheese and the black pepper. Mix with your hand until well combined. Transfer to the baking dish and pat into a 12x7 inch loaf, mounding it slightly in the center. In a small bowl, with an electric mixer set on medium-high, whip the hot potatoes with the remaining 1 cup of cheese, the chives and the butter until fluffy and pipe or spoon on top and sides of the loaf. Bake for 1 hour or until a meat thermometer inserted into the center of the meat loaf registers 145. Let stand for 10 minutes before serving.
Additional Tips
Ready in 1½ hour
11/5/09
Cauliflower Rice
Cauliflower Rice
Makes: 8 servings
Created by The MDM Team, Monday, December 10, 2007
Most people don't realize that there are plenty of ways to prepare cauliflower besides the old stand-bys. This gourmet rice dish is just one of them.
Ingredients
2 cups Basmati rice
3 1/4 cups water
1 1/2 tsp. butter
3/4 tsp. salt
2 tsp. cumin
2 tbsp. canola oil
1 large onion, chopped
10 whole cloves
1 1/4 tsp. ground turmeric
1 jalapeno pepper, chopped (optional)
1 1/2 tsp. salt
1 cauliflower, in 1-inch florets (about 1 lb.)
1/2 cup chopped cilantro, with stems
Methods/steps
To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice. In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside. To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft. Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.
Makes: 8 servings
Created by The MDM Team, Monday, December 10, 2007
Most people don't realize that there are plenty of ways to prepare cauliflower besides the old stand-bys. This gourmet rice dish is just one of them.
Ingredients
2 cups Basmati rice
3 1/4 cups water
1 1/2 tsp. butter
3/4 tsp. salt
2 tsp. cumin
2 tbsp. canola oil
1 large onion, chopped
10 whole cloves
1 1/4 tsp. ground turmeric
1 jalapeno pepper, chopped (optional)
1 1/2 tsp. salt
1 cauliflower, in 1-inch florets (about 1 lb.)
1/2 cup chopped cilantro, with stems
Methods/steps
To prepare the rice: Wash rice twice in cold water. Soak rice in 3 cups of water for 15 to 20 minutes. Drain rice. In a medium pot with a lid, combine rice, 3 1/4 cups of water, butter and salt on high heat. As soon as the rice starts to boil vigorously, reduce the heat to low, cover and simmer for 18 to 20 minutes. Turn off the heat, but do not remove the lid. Allow rice to sit for about 5 minutes, then remove the lid and set aside. To prepare the cauliflower: In a separate frying pan or a wok, heat cumin seeds in oil on medium-high heat. Once seeds have sizzled for 30 to 45 seconds, reduce the heat to medium and add onions and cloves. Sauté the onion for 8 to 10 minutes or until brown. Add turmeric, jalapeño and salt, and sauté for another 2 minutes. Add cauliflower, stir well and stir-fry for 5 minutes. Reduce the heat to medium-low, cover and cook for another 5 to 8 minutes, until cauliflower is cooked but still firm and not too soft. Add cauliflower to rice and combine well. Add cilantro and stir with a large fork until the rice is completely yellow from the turmeric.
Marinated Beef Skewers
Marinated Beef Skewers
Serves: 6
Created by The MDM Team, Tuesday, October 23, 2007
Make no mi-steak about it -- these tender beef skewers are simply deelish. Prepared with an Asian flare, it will be a thrill to grill this meaty meal.
Ingredients
1 beef top round steak (about 1 lb.)
2 tbsp. reduced-sodium soy sauce
1 tbsp. dry sherry
1 tsp. dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes
Lettuce
Methods/steps
Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices. Place in large resealable food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over beef. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 (6-inch) wooden skewers in water 20 minutes. Preheat broiler. Drain beef; discard marinade. Weave beef accordion-style onto skewers. Place on rack of broiler pan. Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes more or until beef is barely pink. Garnish each skewer with 1 cherry tomato. Place skewers on lettuce-lined platter. Serve warm.
Serves: 6
Created by The MDM Team, Tuesday, October 23, 2007
Make no mi-steak about it -- these tender beef skewers are simply deelish. Prepared with an Asian flare, it will be a thrill to grill this meaty meal.
Ingredients
1 beef top round steak (about 1 lb.)
2 tbsp. reduced-sodium soy sauce
1 tbsp. dry sherry
1 tsp. dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes
Lettuce
Methods/steps
Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices. Place in large resealable food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over beef. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 (6-inch) wooden skewers in water 20 minutes. Preheat broiler. Drain beef; discard marinade. Weave beef accordion-style onto skewers. Place on rack of broiler pan. Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes more or until beef is barely pink. Garnish each skewer with 1 cherry tomato. Place skewers on lettuce-lined platter. Serve warm.
Apple Tart
Apple Tart
Makes: 12 servings 1 tart
Created by The MDM Team, Sunday, December 30, 2007
This dessert will be the apple of your eye. A perfectly prepared tart treat is on the menu with this recipe. It's good to the core.
Ingredients
CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
FILLING
1/2 cup raisins
1/3 cup sliced almonds
2 large apples, peeled, cored, cut into 1/4-inch slices
2 tsp. cornstarch
1/4 cup milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 cup apricot preserves, melted
Methods/steps
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch spring form pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Additional Tips
Ready in 1½ hour
Makes: 12 servings 1 tart
Created by The MDM Team, Sunday, December 30, 2007
This dessert will be the apple of your eye. A perfectly prepared tart treat is on the menu with this recipe. It's good to the core.
Ingredients
CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
FILLING
1/2 cup raisins
1/3 cup sliced almonds
2 large apples, peeled, cored, cut into 1/4-inch slices
2 tsp. cornstarch
1/4 cup milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 cup apricot preserves, melted
Methods/steps
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch spring form pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Additional Tips
Ready in 1½ hour
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