MTSVCS Recipes » General Recipes

General Recipes

General Recipes18 Jan 2010 01:39 am

List of ingredients:

8 ounces of macaroni pasta
1 1/2 cups of milk
1 1/2 tsp of ground mustard
1 tsp of Worcestershire sauce
3/4 tsp of salt
1 dash of hot pepper sauce
1 1/2 tbsp of butter
3 1/2 cups of shredded Cheddar cheese, divided
1/2 cup of bread crumbs
2 tablespoons of melted butter
1/2 tsp of paprika

Preparation method:

The first thing that you will want to do is to preheat your oven to 350 degrees. Then you are going to grease a 2 quart casserole dish. Get a large pot and fill it with water, add in a pinch of salt and bring it to a boil. Then you are going to add in the macaroni and cook it for about 8 to 10 minutes. Once it is done you will want to drain all of the water out. Now heat your milk in a sauce pan and stir in the mustard, Worcestershire sauce, salt, and hot sauce; set it to the side. Stir 1 1/2 tablespoons of butter and 3 cups of cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Now you are going to transfer it to your baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on the top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle the top of it with paprika. Bake the dish in the oven for about 30 minutes and then place it under the broiler for about 1 minute.

This is a delicious dish that everyone will love. If you have some picky eaters in your household, then you will now have a dish that you can make and know that they will also enjoy. This is a great dish to serve on a special occasion.

General Recipes&Sides07 Sep 2009 10:53 am

List of ingredients:

6 slices of white bread.
1/2 teaspoon of garlic powder.
1 tablespoon of Italian seasoning.
Vegetable cooking spray.


Preheat your oven to 300F.

Cut the bread into ½-inch cubes.

Place in a large bowl and sprinkle on the garlic powder and Italian seasoning.

Gently toss using a large spoon.

Spray with a 2 second burst of vegetable oil cooking spray, toss, then spray again.

Place the cubes in a single layer on a cookie sheet.

Bake for 20 minutes, turning frequently, until the cubes are dry.

Store in a sealed container.

Source: Crouton Recipes.

General Recipes25 Jun 2009 01:04 pm

Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.


Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.

General Recipes16 Jun 2009 04:23 am

List of ingredients needed:

18 ounces of chickpeas.
6 tablespoons of olive oil.
1/2 teaspoon of chili flakes.
3 garlic cloves, crushed.
2 large sprigs of fresh rosemary.
2 cups of white wine.
2 cans of clams.
Salt and black pepper, to taste.


For dried chickpeas, place them in a pressure cooker and cover with a generous amount of water. Bring to the boil and cook under pressure for an hour; drain the chickpeas.

In a saucepan over a medium heat add the olive oil, chilli flakes, crushed garlic and rosemary, removed from its stems and chopped. Do not allow the garlic to brown.

After 2 minutes, add the white wine to the pan and half the chickpeas.

Simmer, covered, for 15 minutes over low heat.

In a food mill or a ricer, purée the remainder of the chickpeas and the clams. Add the purée to the whole chickpea and white wine mixture.

Add the salt and freshly-ground black pepper.

Serve hot with olive oil drizzled over the top.

Source: Chickpea Recipes.

General Recipes&Vegetables11 Mar 2009 04:02 pm

Ingredient list:

4 small onions.
2 cups of butter.
2 cups of water.
2 cups of dry white wine.
1 cup of beef broth.
1 tablespoon of flour.
Salt and cayenne pepper.
Slice of French bread.
Swiss cheese.


Cut the onions into half rings, then roast them in the butter, slowly adding the flour.

Add the water, wine, broth, salt and pepper and allow to simmer for 10 minutes.

Pour in a soup bowl, then top with French bread and Swiss cheese.

Bake until the cheese is melted, then serve immediately.

Source: French Recipes.

General Recipes05 Mar 2009 12:33 pm

Ingredient list:

1 cup of Feta cheese.
1 cup of goat’s cheese.
2 medium eggs.
1 tablespoon of dried oregano.
1 tablespoon of fresh dill, chopped.
1 clove garlic, minced.
1/4 teaspoon of black pepper.
3 tablespoons of olive oil.
8 prepared crepes.


In a medium-sized bowl, combine all of the ingredients except the olive oil and crêpes; mix thoroughly.

In a large skillet, heat the olive oil over a medium heat.

Lay out the crepes and place about 3 tablespoons of feta mixture in each crêpe. Fold the crêpes in half.

Fry in the skillet, continuously turning, until soft (about 2 minutes).

Source: Crepe Recipes.

General Recipes12 Nov 2008 04:24 am

List of ingredients for this dip:

1 large ripe avocado.
2 green onions, minced.
1/4 cup of bottled mild salsa.
2 teaspoons of fresh lemon juice.
1/2 clove garlic, minced.
1/4 teaspoon of salt.
Pinch of freshly ground black pepper.


Peel the avocado and remove pit.

In a bowl, mash the avocado using a fork.

Stir in the onions, salsa, lemon juice, minced garlic, salt and pepper.

Source: Guacamole Recipes.

General Recipes28 Oct 2008 09:50 am

List of ingredients:

1 tablespoon of oyster-flavored sauce.
1 teaspoon of cornstarch.
½ lb of ground pork or beef.
16 oz (1 packet) of soft or regular tofu, drained.
1/3 cup of chicken broth.
2 tablespoons of soy sauce.
1 ½ teaspoon of chilli garlic sauce.
1 teaspoon of black bean garlic sauce.
1 teaspoon of cornstarch.
½ teaspoon of ground toasted Szechuan peppercorns.
2 tablespoons of cooking oil.
2 tablespoons of garlic, minced.
1 fresh red chilli pepper, minced.
Green onions, to garnish.


In a bowl, combine the oyster sauceand cornstarch to create marinade.

Add the ground meat and mix thoroughly.

Allow to stand for 10 minutes.

Cut the tofu into half-inch cubes.

In another bowl, make the sauce by combining the chicken broth, soy sauce, chilli garlic sauce, black bean garlic sauce, cornstarch and peppercorns; set aside.

Place a wok over high heat until hot.

Add the cooking oil, swirling to coat sides.

Add the minced garlic and fresh red chilli pepper, and cook, stirring, until fragrant (about 10 seconds).

Add the meat and stir-fry for 2 minutes.

Add the tofu and sauce.

Cook, stirring gently, until the tofu is heated through and sauce boils and thickens.

Place in a serving bowl and garnish with green onions.

Source: Tofu Recipes.

General Recipes05 Aug 2008 03:31 am

Try the following recipe as an appetizer:

1 cup of all-purpose flour.
1/2 cup of chilled butter.
1 cup of grated cheese.
2 oz of chopped anchovy fillets.
1/3 cups of chopped black olives.
½ teaspoon of cayenne pepper.

Place the flour, butter, cheese, anchovies, olives, and cayenne pepper in a food processor and mix until it forms a firm dough.

Wrap the dough in plastic wrap and chill for 20 minutes.

Pre-heat oven to 400°F.

Roll out the dough on a lightly floured surface. Cut into 2 inch strips, then diagonally to make small triangles.

Bake for 8-10 minutes on baking sheets, or until golden.

Source: Spanish Recipes.

General Recipes28 Jun 2008 04:18 am


½ cup of cider vinegar.
¾ cup of loosely-packed light brown sugar.
¼ cup of onion, peeled and chopped.
¼ cup of sweet red pepper, chopped.
½ cup of raisins.
1 tablespoon of garlic, chopped.
3 tablespoons of fresh ginger, peeled and chopped.
½ teaspoon of salt.
½ teaspoon of cayenne pepper.
6 pears, peeled, cored, and sliced quarter-inch thick.


In a suitably sized saucepan, bring the vinegar and sugar to a boil.

Add all of the other ingredients except the pears and simmer for 5 minutes.

Add the pears and simmer another 5 minutes before removing from the heat.

Allow to cool for 15-20 minutes, then transfer to a container and refrigerate up to 2 weeks.

Source: This recipe came from the pear recipes website.

« Previous PageNext Page »