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Fun and Magic - Magic Mike the Magician - Phone (206) 632-7152 - 700 pages of goodies.

Great Delicious Recipes Page 05
Collected by Magic Mike
Recipes for entres, salads, desserts, main courses, Holiday recipes.
Any recipe you want is here! And so many new recipe ideas.

 

As part of my service to families and individuals who come to my web site, I decided to collect recipes. So often they are having a festive family occassion and I thought these recipes would be a nice service for me to offer. SEE THEM ALL! BE PATIENT BECAUSE THIS PAGE IS PROBABLY STILL LOADING! LOOK TO SEE IF RIGHT SCROLLBAR STOPPED MOVING. If you click on any link before it is done, not all the recipes will load. In that case, hit refresh and reload to see them all.

Search for a recipe or just scroll down. Use EDIT then FIND in your browser (TOP LEFT, next to FILE) to search for any Ingredient (chicken, beans, beef, broccoli, spinich, peas, corn, tuna, etc.), or Meal type (pasta, casserole, salad, muffins, pie, cookies, etc.) or Name (Snickerdoodle, Stroganov, SULTAN'S DELIGHT, alfredo.) Use "Find Next" to find more, up or down the page, depending on where your cursor is clicked on the page. Then you will find all the different ways you could use that ingredient, searching all the recipes down the page, having that ingredient. You will develope a wide range of varieties of recipes for all your basic ingredients Won't meals be fantastic?!

Bookmark this page or make it your start page. Come back daily! I am supported by the products you find on my pages. Order from me if you can.
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Recipes in italics are health conscious, or lite, some are diabetic.  Not all italics recipes are diabetic, only those labeled as such. Some recipes here are not health conscious at all. You must judge for yourself which ones you want, ok? To convert measurements of anything to anything, go to http://www.onlineconversion.com/
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LIGHT MEXICAN-STYLE BREAKFAST CUPS

2 large tomatoes Vegetable cooking spray 1/2 cup frozen egg substitute -- thawed 1/4 teaspoon ground cumin 2 tablespoons shredded lowfat Monterey Jack cheese 1-1/2 tablespoons tortilla chips -- unsalted, crushed 1 tablespoon minced fresh parsley

Cut tomatoes in half and scoop out pulp, leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain.

Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400 degrees F. for 5 minutes. Remove shells from oven and set aside.

Combine chopped pulp, egg substitute, and cumin in top of double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into shells. Top with cheese, crushed chips, and parsley. Bake, uncovered, at 400 degrees F. for 5 minutes or until cheese melts and tomato is thoroughly heated. Serve immediately. Yield: 2 servings.

Per Serving: 191 Calories; 11g Fat (48.3% calories from fat); 10g Protein; 15g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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BEEFY RICE CASSEROLE

1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 2 cups cooked rice 4 ounces mushroom pieces -- (canned) drained 8 ounces tomato sauce 1/2 cup ketchup 5 slices bacon -- cooked and crumbled 1 teaspoon salt 1/8 teaspoon ground black pepper

Heat oven to 350 degrees F. In large skillet over medium heat, brown ground beef, onion, celery, and green pepper. Drain. Stir in remaining ingredients; mix well. Pour into 2-quart casserole. Bake at 350 degrees F. for 40 minutes. Yield: 4 servings.

Per Serving: 584 Calories; 35g Fat (53.4% calories from fat); 26g Protein; 42g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 1446mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 5 Fat; 1/2 Other Carbohydrates. _______________________________________

This is one of my sister-in-law's recipes. It's easy and delicious!

ANNIE'S ONION SOUP

4 extra large onions 9 Tbsp. butter 1/4 tsp. pepper 6 cups boiling water 6 beef bouillon cubes French bread Parmesan cheese Swiss cheese Cheddar cheese

Saute onions in butter in Dutch oven over low heat for 1 hour. Dissolve bouillon in 1 cup boiling water. Add 5 cups boiling water to onions. Add pepper and bouillon. Simmer for 1 hour. Ladle soup into ovenproof bowls or casserole dish. Place a slice of bread on top of each serving. Sprinkle with grated Parmesan, Cheddar, and Swiss cheeses. Heat in a 425 degree oven for 10 minutes. Place under broiler until cheese is bubbly.

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Really Easy CrockPot Beef Stew

stew meat (I use about 2 lbs.) carrots (I use a small bag of "baby" carrots) celery (about 3 stalks, cut into 1-inch hunks) onion (one medium yellow onion cut into hunks, or a package of small frozen pearl onions) cubed potatoes (3 - 4 medium potatoes pared and cut into cubes) 1/2 cup water, with 1 beef bullion cube dissolved 1 bay leaf Few dashes of garlic powder 1 or 2 cans condensed tomato soup, (depending on how much meat and veggies you use)

Throw it all in the slow cooker and cook all day! This is really good and doesn't taste like tomato soup when it is finished.. You don't even have to brown the meat, just cook for a least 8 hours, will hold longer than that.

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HERBED TURKEY and WILD RICE CASSEROLE

6 slices bacon, cut in 1/2 inch pieces 1 pound turkey tenderloin, cut into 3/4-inch pieces 1 med. onion, chopped 1 med. sliced carrot 1 med. stalk chopped celery 2 cans chicken broth 1 can condensed cream of chicken soup 1/4 t marjoram 1/4 t oregano 1 1/4 cups uncooked wild rice cook bacon till crisp, remove from skillet, drain, using 1 T bacon drippings, add turkey, onion, carrot, and celery cook 3 to 4 minutes put in slow cooker with broth, soup, herbs, bacon and wild rice cook on low setting 6 to 7 hours, until rice is tender and liquid absorbed.

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Chili

3 lbs. ground beef 1 large onion 1 large bell pepper 1 pack hot chili powder mix 3 cans beans (1 - Northern Beans, 1 - Pinto Beans, 1 - Black Beans) 1 can Rotel (chopped tomatoes with mild green chilies) 1 med. can tomato paste 2 cups water

Brown meat, onion, and pepper together. Then add hot chili powder mix. (I added extra since it was so much meat.) Add the remaining ingredients to the cooked meat mixture. I let it cook for a couple of hours in the crockpot.

Nice if served with sour cream and grated cheddar cheese.

This recipe was made for a work function and serves 12. It is suitable for adjustments. I also cook it on the stove (low - med heat) with 1 lb. meat and 1 can pinto beans with all other ingredients adjusted. You will need more water depending on how long you let it simmer. The great thing about chili is that you can add more or less of ingredients depending on how spicy, meaty, tomatoey, etc that you like it. If I have fresh tomatoes on hand, I will cut them up instead of using the Rotel; sometimes I have 4 oz. cans of mild green chilies to throw in when using my own fresh tomatoes. You can also substitute refried beans or chili starter Bush's beans for a regular can of beans. Have fun experimenting.

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Beanless Chili

1 to 1 1/2 pounds hamburger 2 - 15oz cans tomato sauce, rinse cans out with 1/2 water (if you would like you can add 1 can of diced tomatoes) 1 medium onion, diced (more if desired) 1 package chili seasoning, any brand 1 teaspoon chili powder 1/4 cup milk 1 cup broken up spaghetti noodles (cook until 1/2 done) (or any kind of noodle you like) Brown meat in fry pan with onion and 1/2 package of chili seasoning, fry until just a wee bit crisp, drain off fat. In medium to large pot (or slow cooker) put meat mixture, tomato sauce, diced tomatoes if using, rest of chili seasoning, chili powder, milk and cooked noodles. Bring to boil, then turn down to simmer for however long you like or however thick you want it to boil down to. (If you are going to put this in a slow cooker to cook all day you do not have to bring it to a boil first)

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Kelly's Hot Artichoke Dip

(I got this recipe from a friend, but added a lot more cheese than actually called for!)

1 cup of mayonaise (or the small jar) 1 can of artichoke hearts in water (not marinated) 2 cups of grated mozzerella cheese (you can buy the pre-shredded cheese in a bag) 1 cup of grated romano cheese (NOT the powdered kind!)

Pre-heat oven to 375 degrees. Chop artichoke hearts. Dump all ingredients into an oven-safe bowl and mix thoroughly. You may also add some crushed garlic, too. Bake for about 25 minutes, or until bubbly. Serve with sliced baguettes or crackers! It will go fast!

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Our Favorite Meatloaf

1 egg 1 cup quick oats 1/3 cup catsup 1/4 cup chopped onion 2 Tbsp. worcestershire sauce 2 tsp. seasoned salt 1/2 tsp. pepper 2 lbs. ground beef

Beat egg slightly; stir in other ingredients, except beef. Mix well. Add ground beef and mix. Pat mixture into a 9x 5 x3 inch loaf pan. Bake in a 325* oven about 1 hour.

P.S. I usually make two smaller loaves out of this so it will cook faster.

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The recipe was shown by the chef at the Waldorf Astoria and he prepared this for a cooking Olympics. It's so simple you may not want to think it's a legitimate cheesecake effort, but give it a try.

SIMPLE CHEESECAKE

Crust: (do this first) 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1 teaspoon cinnamon 1/4 cup melted butter

Melt butter slowly in a pot on the stove. Remove from heat. Mix dry ingredients and stir them into the melted butter. Mix thoroughly. Press evenly into a pie shell and chill. (Using the back of a soup spoon helps the spreading process a bit.)

Filling: 12 oz. soft cream cheese 2/3 c. sugar Mix well. You can probably do it by hand, but I like to use an electric mixer.

Add to cream cheese/sugar mixture and mix thoroughly: 2 eggs grated rind of 1 lemon 1 tablespoon lemon juice 1 teaspoon vanilla (or to taste)

Pour into chilled crust and bake at 350 until sheen is gone and it jiggles evenly. This is approximately 35 minutes.

Remove from oven and cool 5 minutes. Then spread topping gently over the top and bake 5 minutes longer.

Topping: 1 cup sour cream 2 tablespoons sugar 1 or 2 tablespoons lemon juice 1 teaspoon vanilla

If you have leftovers, freeze the slices and pop them out for a quick dessert.

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If you have leftovers, make Frito pie - spoon the chili over Frito's corn chips and top with shredded cheddar cheese.

Coors Light Chili

2 lb ground beef or sausage 1/2 cup diced onion 1 14-1/2 oz can chopped tomatoes with liquid 1 14 oz (?) can tomato juice 1 14 oz (?) can chili beans, with liquid 1/4 to 1/2 cup chili powder, depending on taste 1 T paprika 1 tsp cumin 1 T sugar 1 to 3 tsp red pepper, depending on taste 1 can Coors Light (or other beer) salt and pepper to taste

Brown the meat with the onions. Drain off any fat. Add the tomato juice, chopped tomatoes and chili beans. Add spices and sugar, going easy on the chili powder and red pepper until you've had a chance to taste it. Allow to come to a low boil. Add the beer, allow to boil, and taste again to re-season if necessary. This, of course, can be made without the beer, but you may need to add water or additional tomato juice if the soup is too thick. Serve with celery spread with peanut butter (don't ask me why - it's just good!).

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Hint: if you cook it over night and don't like the smell of food cooking while you sleep, put it in the garage

Radybug's Crock Pot Roast

1 pkg. Hidden Valley Ranch Dressing Mix 1 pkg Italian Dressing Mix 1 pkg Brown Gravy Mix 1 roast to fit in crock pot

Place roast (any kind) in the bottom of crock pot. Empty contents of the three packages on top of roast. Pour a little water in the bottom of the crock pot. Cover and cook on low for 6 - 7 hours Enjoy

Hint: You can cut a roast in half and layer it to make it fit

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I like to make this fresh tuna with a small green salad on the side and some nice crusty bread.

TUNA WITH TWO PEPPER SAUCE

Don't worry the jalapeno peppers cook out and give a nice earthy flavor, this is low cal, low fat.

1 pound fresh tuna cut in 4 steaks salt and pepper 2 tablespoons olive oil 1 cup chopped onion 2 cloves garlic minced 2 green peppers, cut into very thin strips, lengthwise 2 jalapeno peppers, cut into very thin strips, lengthwise 1 pound tomatoes, chopped

Preheat broiler and coat with spray, sprinkle tuna with salt and pepper, broil fish about 5 minutes on each side, meanwhiile, heat oil in skillet, add onion, garlic, jalapenos, bell peppers, salt and pepper, cook stirring 5 minutes, add tomatoes and cook another 5 minutes. Serve tuna with the sauce spooned over the top. Makes 4 servings.

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HAM TETRAZZINI

1/4 cup all-purpose flour 1 cup chicken broth 1 cup milk 1/4 teaspoon black pepper Salt to taste 1 tablespoon butter or margarine 2 cups sliced mushrooms 1/2 cup green bell pepper -- diced 3 cups cooked wide egg noodles 1 cup cooked ham -- cubed 1/3 cup grated Parmesan cheese 1 tablespoon dry sherry 1/3 cup dry bread crumbs

Preheat oven to 450 degree F. Place flour in a bowl; add broth, milk, pepper, and salt to taste. Stir the flour mixture well with a whisk.

Melt butter in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, cooked noodles, ham, cheese, and sherry in a 1-1/2-quart casserole or a 10-inch gratin dish; sprinkle with bread crumbs. Bake at 450 degrees F. for 10 minutes or until bubbly. Yield: 5 servings.

Per Serving: 284 Calories; 10g Fat (32.8% calories from fat); 15g Protein; 32g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 724mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

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CAJUN SHRIMP-AND-CORN BISQUE

4 cups nonfat milk 2 cups baking potato -- peeled, diced 1 teaspoon Cajun seasoning 1/4 teaspoon salt 1/4 teaspoon ground black pepper 29 ounces creamed corn, low sodium 1 pound large shrimp -- peeled and deveined

Combine first 5 ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done. Yield: 4 servings.

Per Serving: 416 Calories; 3g Fat (7.0% calories from fat); 37g Protein; 64g Carbohydrate; 4g Dietary Fiber; 177mg Cholesterol; 492mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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ROASTED APPLESAUCE

2 large tart apples -- peeled, cored, quartered 1/2 cup apple juice 1/4 teaspoon ground cinnamon 1/4 cup sugar 1 teaspoon lemon juice

Place apple pieces on baking sheet. Roast in oven at 400 degrees F. for 30 minutes. Remove. Finely chop apples.

Place apples in small pan with apple juice, cinnamon, and sugar and cook over medium heat while mashing with back of fork until coarse sauce forms, 10 to 15 minutes. Add lemon juice. Yield: 2 servings.

Per Serving: 209 Calories; 1g Fat (2.3% calories from fat); trace Protein; 54g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

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"Eggnog Recipe"

As the holiday season is here, may I suggest the traditional French eggnog: four egg yolks, 2 teaspoons of sugar, half-gallon of eggnog ice cream, four jiggers of cognac in a tall, warm lass.

"Irish Cream Recipe"

1 can condensed milk (14 ounces) 1 can rye whiskey (14 ounces)--(Canadian Mist?) 3 eggs 1 cup heavy cream 1 table spoon chocolate syrup 1 table spoon vanilla extract

Combine all ingredients in bowl. WHISK!!! (Do not put in blender!!!!). Put in bottles and refrigerate overnight. Yum!

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PASTA WITH PECANS AND SPINACH

This is a good vegetarian meal, it is sweet and has a nutty flavor.

12 ounces gemelli pasta (short twisted strands) 1 (15 ounce) can chick peas, drained and rinsed 1/2 cup pecans 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried thyme 1/2 teaspoon salt (plus more to taste) 1 teaspoon orange zest 1/4 cup orange juice 1 (7 ounce) bag baby spinach 1 cup red grapes Cook pasta according to directions until barely al dente, about 7 minutes, add chickpeas and finish cooking the pasta, reserve 1/4 cup of the water, then drain pasta and chick-peas. Meanwhile, place pecans in a small dry skillet over medium high and cook them, shaking the pan, for about 1 minute, or until they become fragrant, transfer pecans to a large mixing bowl. Add the oil, thyme, salt orange zest and juice to pecans and toss thoroughly. Add spinach and toss until it is lightly coated with dressing. Pour hot reserved cooking water over spinach and toss until it is evenly though barely) wilted. Toss with pasta and grapes, season to taste with additional salt and pepper and serve hot or at room temperature. (When serving, include the grapes and pecans, which inevitably sink to bottom of the bowl.) Makes 4 servings. Enjoy, _______________________________________

I found this recipe in a cookbook put out by MADD some years ago, under the rather dubious title of

KNOCK YOU NAKEDS

1 package (18-1/2 oz.) German chocolate cake mix 1 cup chopped pecans 1/3 cup plus 1/2 cup evaporated milk, divided 3/4 cup butter, melted 60 vanilla caramels, unwrapped (one 14 oz. package) 1 cup semisweet chocolate morsels

In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2-inch glass baking dish. Bake in a preheated 350° oven for 8 minutes.

In the top of a double boiler over simmering water, melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well blended, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350° oven and bake 18 minutes.

Let cool before cutting into squares. _______________________________________

Barley Stroganoff Stew

1 pound beef stew meat, cut into 1/2-inch cubes 1/2 C finey chopped onion 1 clove garlic, minced 1 (10 1/2-oz.) can condensed beef broth 1/2 C water 1/2 C pearled barley 2 TB ketchup 1 tsp. paprika 1 tsp. salt, dash of pepper 2 C sliced mushrooms 1/2 C sour cream

Mix all ingredients except the sour cream in a 4-qt. slow cooker. Cover and cook on low 7-8 hours. Turn off heat then stir in sour cream.

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Spicy Crab Cream Cheese Dip

You can vary the flavor by using different salsas, I prefer medium-hot store brand, but you can use whatever you like best. Feel free to vary the amounts to please yourself, because it's very tasty even if you put no crabmeat in it.

1 lb imitation crabmeat 1 lb cream cheese 1 lb salsa

Mix all three ingredients together in saucepan or crock pot. Heat thoroughly on low.

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Parmesan Potato Sticks

Serves: 5 to 6 · 1/2 cup plain bread crumbs · 1/2 cup grated Parmesan cheese · 1/8 teaspoon garlic powder · 1/2 teaspoon salt · 1/8 teaspoon black pepper · 6 medium potatoes (about 2 pounds) · 1/2 cup (1 stick) butter, melted

Preheat the oven to 400 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper; mix well and set aside. Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over potatoes. Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice. _______________________________________

Sour Cream Coffee Cake

1 stick butter/margarine 1 cup sugar 1/2 pint sour cream (1 cup) 1/2 tsp. vanilla 6 oz choc chips 2 eggs 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt TOPPING: 1/4 cup sugar 1/2 tsp cinnamon 1/2 cup walnuts or pecans Cream butter and sugar. Add sour cream, vanilla, and eggs. Sift and add dry ingredients. Add chocolate chips. Grease and flour 9" pan. Pour half batter in pan. Put half topping then rest of batter, rest of topping. Bake 45-50 min in 350 degree oven. Easy and yummy! A holiday requirement! As far as the topping goes, I usually guess on the amounts...we like cinnamon sugar, so the amounts are more than the recipe says. Comes out great!

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Zucchini Casserole

3 cups of shredded unpeeled zucchini 1/2 Cup cooking oil 1/4 Cup onion 1/2 Cup shredded cheese (I use mild cheddar) 4 eggs parsley to taste salt and pepper to taste

Beat eggs, oil, and seasonings till well mixed add the rest of the ingredients and stir well. Pack into Pam sprayed casserole dish and bake at 350* for 40 minutes. This is yummy, and can be warmed up in the microwave and eaten if there are any left overs.

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Here is a Chili recipe that looks pretty as well as tastes great. You can use the same idea with other "fillings" as well.

Chili Beef in Spanish Rice Ring

2 pounds boneless beef, cut in 1-inch cubes 1/4 cup flour 1 teaspoon salt 1 teaspoon chili powder 3 tablespoons shortening 1 cup water 1/4 cup chopped onion 1/4 cup chopped green pepper 1 1/2 butter or margarine 1/2 teaspoon chili powder 1/4 teaspoon salt 1 cup water 1 cup tomato juice 1 2/3 cups instant rice 1 (10 ounce) package frozen peas

Combine flour, 1 teaspoon salt and 1 teaspoon chili powder. Dredge beef cubes in seasoned flour and brown in shortening or your choice of oil. Pour off drippings and add 1-cup water. Cover tightly and cook slowly (simmer) 2 1/2 hours. After beef has cooked 2 hours, prepare rice ring; Cook onion and green pepper in butter or margarine; add 1/2-teaspoon chili powder, 1/4-teaspoon salt, 1-cup water and the tomato juice. Bring to a boil and add rice and cover tightly. Remove pan from heat and let stand 5 to 7 minutes. Cook peas according to package directions. Drain and add peas to cooked rice and mix lightly. Pack peas and rice mixture in a greased 1 1/4-quart ring mold; let stand 2 minutes or so. Unmold ring onto a heated platter and fill with chili beef cubes. Thicken cooking liquid with flour for gravy. Serves 6 to 8 people.

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a good vegetable dish for you to try.

BAKED CARROTS and APPLES

8 medium carrots, pared and cut into 1 inch pieces 1 (20oz.) can pie sliced apples, drained 1/2 cup sugar 2 TBsp. butter Paprika

Cook carrots in boiling, salted water till tender. Combine carrots and apples; pour into a 9 inch pie plate. Sprinkle with sugar; dot with butter. Dash carrots and apples with paprika. Bake at 350 degrees for 1/2 to 1 hour. Makes 6 servings...

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This chili is for meat lovers, and it is delicious!

Texas Chili

olive oil 3 pounds chuck roast -- cut into 1" cubes 3 onions -- minced 5 cloves garlic -- minced 1/4 cup chili powder 1 teaspoon oregano 2 teaspoons cumin 2 tb masa harina 1 jalapeno peppers -- minced cheddar cheese -- shredded

When preparing the meat, remove as much fat as possible, as it seems to dull the delicate flavors of this chili. Heat olive oil to smoking in a heavy kettle and add meat. Cook until meat is light colored. Add onions and garlic. Add 2-3 cups water to cover and mix. Bring to a boil, then cover and simmer for 1 hour.

Add Chili powder, oregano, cumin and salt; cook slowly for 1 hour more, stirring occasionally. You may want to adjust the seasonings after a half hour.

Stir masa harina into 1/4 cup of cold water. Add to chili. Add jalapeno peppers. Continue to cook until the chili thickens, about 10 to 15 minutes, stirring frequently to avoid sticking.

Note: Masa Harina, a finely ground white cornmeal, is available in the Mexican section of many supermarkets, but coarse cornmeal, ground in a blender or food processor for several minutes can be substituted.

Per serving: 996 Calories; 57g Fat (51% calories from fat); 62g Protein; 60g Carbohydrate; 197mg Cholesterol; 256mg Sodium

NOTES : This chili is mysteriously delicate rather than searingly hot, and like most Texas chili, contains NO beans and, surprisingly no tomato. It is wonderful served immediately, at room temperature, or even cold, but seems to lose some of it's flavor edge on reheating. _______________________________________

STUFFED TURKEY BREAST

1 medium onion -- finely chopped 1/2 cup butter or margarine 1 cup water 2 chicken bouillon cubes 1 teaspoon poultry seasoning 2 teaspoons dried parsley 8 slices stale bread -- cut into 1/2" cubes 6 pounds whole turkey breast 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup butter or margarine -- melted

Saute onion in 1/2 cup butter in a large skillet. Add next 4 ingredients and simmer 5 minutes, stirring to dissolve bouillon cubes. Add bread; stir until mixture is moistened.

Bone turkey breast, leaving skin intact. Cut a pocket two-thirds through each side toward the center; sprinkle each pocket with salt and pepper. Stuff pockets with bread mixture, and secure with wooden picks. Place turkey, skin side up, in a shallow baking pan. insert meat thermometer making sure bulb rests in meat of turkey. Bake at 325 degrees F. for 1 hour and 15 minutes or until meat thermometer registers 185 degrees F., basting with 1/4 cup butter. Yield: 10 servings.

Per Serving: 520 Calories; 31g Fat (55.2% calories from fat); 46g Protein; 11g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 596mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 3 Fat.

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LIGHT ORANGE SCAMPI

3 cloves garlic 2 teaspoons canola oil 1/8 teaspoon salt 1/8 teaspoon ground black pepper 2 pounds medium fresh shrimp -- peeled and deveined 2/3 cup orange juice 2 tablespoons lemon juice 1 tablespoon chopped fresh chives -- plus 1 teaspoon 2 teaspoons cornstarch

Saute garlic in oil in a large skillet until tender; stir in salt and pepper. Add shrimp; cook over medium heat 3 to 5 minutes, stirring occasionally. Drain off liquid and discard.

Combine juice, chives, and cornstarch in a small saucepan, stirring well. Bring mixture to a boil; cook 1 minute, stirring constantly. Add orange sauce to shrimp, stirring well. Yield: 4 servings.

Per Serving: 290 Calories; 6g Fat (20.1% calories from fat); 46g Protein; 9g Carbohydrate; trace Dietary Fiber; 345mg Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.

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GERMAN MEATBALLS

1/2 pound ground pork sausage 1/4 cup chopped onions 16 ounces sauerkraut -- drained and chopped 2 tablespoons dry bread crumbs 3 ounces cream cheese -- softened 2 tablespoons chopped fresh parsley 1 teaspoon prepared mustard 1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 cup mayonnaise 1/4 cup prepared mustard 2 large eggs 1/4 cup milk 1/2 cup all-purpose flour 1 cup dry bread crumbs Vegetable oil

Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons breadcrumbs.

Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well. Cover and chill 2 hours.

Combine mayonnaise and 1/4 cup mustard; set aside.

Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees F. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture. Yield: about 5 dozen (5 per serving).

Per Serving: 321 Calories; 27g Fat (74.8% calories from fat); 6g Protein; 14g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 711mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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CARROT PUFF

3 cups carrots -- scraped and sliced 1/2 cup butter or margarine -- melted 3 tablespoons milk 2 eggs 2 tablespoons light brown sugar Salt to taste Dash ground nutmeg Dash ground black pepper

Cook carrots in small amount of boiling water 12 to 14 minutes or until tender; drain and mash. Spoon into container of electric blender; add butter. Process on high speed until smooth, stopping to scrape down sides with a rubber spatula as necessary. Add milk and eggs; process one minute. Add remaining ingredients; process until mixed well. Pour into a lightly greased 1-quart casserole; bake at 350 degrees F. for 35 to 40 minutes or until set. Serve immediately. Yield: 6 servings.

Per Serving: 201 Calories; 17g Fat (75.0% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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CREAM CHEESE SCRAMBLED EGGS

12 eggs 1 cup light cream or half-and-half 6 ounces cream cheese -- cubed 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup butter or margarine -- plus 2 tablespoons

Combine first 5 ingredients in container of electric blender; cover and blend at medium speed until frothy (about 10 seconds).

Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yield: 8 servings.

Per Serving: 282 Calories; 26g Fat (81.3% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 339mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

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Crocked Cranberry Apples

The crockpot.......it isn't just for chili any more!

* 5 medium baking apples * 1/3 cup fresh or frozen cranberries, chopped * 1/4 cup packed light brown sugar * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 2 tablespoons chopped walnuts * Whipped or sour cream (optional)

Peel each apple about a fourth of the way down; remove core and seeds. In a small bowl, combine cranberries, sugar, cinnamon, nutmeg, and walnuts. Spoon cranberry mixture into center of each apple. Place in a 4-quart or larger slow cooker. Cover and cook on LOW 4 to 5 hours or until apples are tender.

Serve warm, top with whipped or sour cream, if desired.


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Holiday Cheeseball

3 packages of Philadelphia Cream Cheese (regular size) 4 packages Buddig's (any brand will do) Dried Beef 2 Tablespoons (more or less to your taste) Horseradish Sauce Crackers

Cut up the dried beef into small pieces, add the room temperature cream cheese, then add the horseradish sauce and mix. This is easiest to mix with your bare hands. Form into any shape you want and serve. Serve with crackers of any kind.

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WHISKEY FRANKS

1 pound Beef franks, cut into 1 inch pieces 1 cup Ketchup 1/2 cup bourbon or whiskey 1/3 cup brown sugar

Mix all ingredients together. Pour into casserole dish and bake at 350 degrees for 30 minutes or until bubbly hot. I've never tried it but I'm sure you could keep them hot in a crockpot. This is a very tasty recipe and easy too!!

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Anne's Baked Eggs

2 eggs, 1/2 cup milk, 1/2 cup flour, pinch of salt, 1/2 stick Butter(works and tastes better than Margarine), frozen strawberries, confectionary sugar. Melt butter in a pie tin on top of stove. Set aside. Beat eggs milk flour and salt together. Pour in pie tin. Bake at 425 degree oven for 10 minutes. Remove from oven. Cut into pie shape. Set on serving plates. Cover with Thawed strawberries and Confectionary sugar. Serve. I usually end up making 2 or 3 batches for the family. ==You can also pour a little amarretto over eggs before adding strawberries and confectionary sugar.

 

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