* Exported from MasterCook * Bangon Aloo (Potatoes And Eggplant) Recipe By :FF List: (Ari Kornfeld) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Potatoes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound eggplant 1/2 pound potatoes 1/3 cup onion -- sliced 1/2 teaspoon cumin seed 1/2 teaspoon coriander seed -- roasted and crushed 1 teaspoon ginger root -- grated 4 cloves garlic -- finely chopped 1/2 teaspoon chili powder 1/4 teaspoon turmeric 1 tablespoon nonfat yogurt 1/2 teaspoon sugar 1 whole green chile -- up to 2,chopped 1/3 cup tomato -- chopped 1 tablespoon lemon juice 2 tablespoons cilantro -- chopped Wash the eggplant. Cut it into quarters lengthwise, then, holding the pieces together, cut them across into 1/2 inch chunks. Scrub the potatoes thoroughly and don't peel them. Cut into quarters and cut quarters twice so you get 12 bite size pieces from each tater. Very slowly dryfry onion until it turns light brown (slowly carmelizing the onions)Add cumin and coriander seeds, stir for a minute, then add ginger, half garlic, chili powder, tumeric and cook over very high heat, adding a couple of tablespoons of water as necessary to keep the spice paste from sticking. Spices should deepen in color, this should not take more than two minutes. Add eggplant, yogurt, sugar, and green chilis. Mix all togetherand cook 2-3 minutes. Add 2/3 cup of water, lower heat and and simmer 15 minutes, with lid firmly on. Add taters, peppers, and tomatoes. Make sure lid is very tight, simmer another 10 minutes, checking occassionally so it is not burning or sticking.. If too dry, add a bit more water. Lastly, add cilantro, garlic, and lemon juice, cook 1 more minute, gently stir to mix, then turn off heat. - - - - - - - - - - - - - - - - - - - NOTES : Eggplant with potatoes. * Exported from MasterCook * Banoffi Pie (Banana-toffee Pie) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces graham cracker crumbs -- or crushed cereal 1 tablespoon Apple butter -- or Pear spread, etc 1 can skimmed condensed milk 3 whole banana -- sliced 8 ounces fromage frais w/ quark -- or ff yogurt cheese The day before, boil unopened can of milk for three hours - don't let it boil dry whatever you do. Allow to cool. Make biscuit base by turning the cereal into crumbs, melting the fruit butter in the microwave (only about 30 seconds), mixing the two together and pressing down into the flan dish. Leave in the fridge to harden. Please note that cereal crumbs quicker than digestives/graham crackers do, so be prepared, or what you'll have is powder! Next day, open the can of milk, which will have turned to toffee, and spread it over the biscuit base - which will try and stick to the toffee, so just swoosh it round as best you can. Top this with the sliced bananas, and instantly with the cream substitute (if you hang about, the bananas will go brown and ucky). Refrigerate until wanted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bar-b-q'd Lentils Recipe By :FF: USA Dry Pea & Lentil Council (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Legumes Rave Reviews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups Lentils -- rinsed 5 cups Water 1/2 cup Molasses 2 tablespoons Brown Sugar 1 tablespoon Vinegar 1/2 cup Ketchup 1 teaspoon Dry Mustard 1 teaspoon Worcestershire Sauce -- or vegetarian kind 1 can Tomato Sauce -- (16 oz) 2 tablespoons Minced Onions 1/4 teaspoon liquid Barbecue Smoke(r) -- optional Add lentils to water, bring to a boil and simmer for 30 min or until tender but whole. Add remaining ingredients to the cooked lentils and bake at 350 deg F for 45 min. This is EXCELLENT! Typed and tested for you by Reggie Dwork reggie@netcom.com [(I sweeten this a bit with 2 TB of sweet oriental barbeque sauce, which also gives it a slightly thick syrup consistency. I think your addition of curry and ginger would give it a good zip.) By the way, this is a hit with everyone and makes a good main dish for vegetarians while serving as a side dish for others. Natalie Frankel] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecue Chicken Recipe By :(Stephanie ) Serving Size : 20 Preparation Time :6:45 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds skinless boneless chicken breast 30 ounces tomatoes -- chopped 2 onions -- chopped 1 cup water -- * 1/2 teaspoon chili powder 1 teaspoon salt -- to taste 1 teaspoon black pepper -- fresh ground 1 cup catsup 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 4 garlic cloves -- minced 1/8 teaspoon hot pepper sauce *add water if it seems to dry Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix Mixture should be very thick. Serve on hamburger buns with mustard. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with homemade cole slaw and baked beans. * Exported from MasterCook * Barbeque Meatballs Recipe By :LINDA HARRIS (Amy Stinson) Serving Size : 15 Preparation Time :1:30 Categories : Appetizers Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 CAN evaporated milk 3 LBS ground beef -- or any meat 2 cups oatmeal 1 cup onion -- chopped 1/2 teaspoon garlic powder 2 tsp salt 1/2 teaspoon pepper 2 teaspoons chili powder 2 eggs 2 cups catsup 1 1/2 cups brown sugar 2 tablespoons liquid smoke flavoring 1/2 teaspoon garlic powder 1/2 cup onion -- chopped MIX FIRST NINE INGREDIENTS AND FORM INTO BALLS AND BAKE ONE HOUR ON COOKIE SHEET. MIX SAUCE UP WITH REMAINING INGREDIENTS AND POUR ORVER COOKED MEATBALLS. SERVE IN CROCK POT OR CHAFING DISH. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbeque Spice Mix Recipe By :QUICK&EASY DIET GOURMET RECIPES,FRANCINE PRINCE(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Homemade Mixes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons onion powder 1 teaspoon ground ginger 2 teaspoons dried rosemary -- crushed 1 1/2 teaspoons marjoram -- ground 1 1/2 teaspoons oregano -- ground 2 tablespoons curry powder 3 tablespoons chili powder -- optional 1/4 teaspoon cayenne pepper -- (red pepper) Combine all ingredients in a bowl. Stir well to blend. Transfer to jar. Store, tightly closed in cool, dry place. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley And Almond Stuffed Squash Recipe By :DEEANNE's Recipe Files (Aimee Bucchino) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Acorn squash -- or other winter squash of a similar size 1/3 cup Almonds -- chopped 1 tablespoon Olive oil 1 1/2 cups Onions -- chopped 1/2 teaspoon Thyme 1 cup barley -- cooked 1 tablespoon Tamari soy sauce Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes. After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done. Heat the olive oil in a large skillet. Add the onions and the thyme. Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions. Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible. Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes. From the files of DEEANNE - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley And Bean Soup Recipe By :(Wendy Lockman) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Onion -- chopped 2 Garlic cloves -- minced 1 teaspoon Vegetable oil 6 cups Water 28 ounces canned Tomatoes Undrained, chopped 1 can Kidney Beans -- drained 9 oz Frozen green beans or Peas 1 c Carrots -- sliced 1 c Mushrooms -- sliced 1/2 c Barley 1 t Basil 1/2 ts Oregano 1/2 ts Salt 1/4 ts Black pepper In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley And Oat Bread Recipe By :Best Bread Mach.Ckbk Ever,Madge Rosenberg (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LbLoaf: -- (1 lb loaf): 2 1/4 teaspoons Active Dry Yeast -- (1 1/2 t) 2 1/2 C Bread Flour -- (1 2/3 C) 3/4 C Barley Flour -- (1/2 C) 1/3 C Rolled Oats -- (1/4 C) 3 Tbsp Wheat Germ -- (2T) I omitted 3 Tbsp Nonfat Dry Milk Powder -- (2 T) 3 Tbsp Orange Zest -- (2 T) 3 Tbsp Sesame Seeds -- (2 T) optional 1 1/2 Tsp Salt -- (1 t) 3 Tbsp Honey -- (2 T) 1 1/2 Tsp Wonderslim -- (1/2 T) See NOTE 1 1/3 C Water -- (3/4 C + 2 T) *NOTE: The original recipe used 1 1/2 T vegetable oil (1 T). A moist and chewy loaf like this one makes good peanut butter, tuna, or fresh ham sandwiches and excellent toast. It goes well with vegetable and meat soups, especially Scotch broth. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Eat warm - but not hot - or cool. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley And Scallop Dinner Recipe By :San Jose Mercury News,5/8/96,Adapted(Deborah Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grains & Cereals Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Olive Oil -- *Note 1 C Pearl Barley 1 Clove Garlic -- Minced 1/4 Tsp Ground Turmeric 2 Tbsp Chopped Parsley 1 1/2 C Cherry Tomatoes -- Cut In Halves 2 1/4 C Chicken Broth 3/4 C Dry White Wine 1 Pound Shrimp -- To 8 Oz, Or Scallops 1/2 C Sugar Snap Peas -- cut into thirds *NOTE: You can use extra chicken broth if you want to remove this fat. Heat oil in a skillet over med heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 min. Stir in parsley, chicken broth and wine. Bring to boil. Reduce heat, cover and simmer 35 min. Arrange seafood, cherry tomatoes and peas over the barley. Cover and cook for 10 min or until scallops are done. Entered into MasterCook by Reggie Dwork < reggie@jeff-and-reggie.com> With permission from San Jose Mercury News newspaper. (adapted) - - - - - - - - - - - - - - - - - - - NOTES : I tried Reggie's Barley and Shrimp recipe last night (with a couple of adaptations), and it was fabulous. First of all, I used a pound of bay scallops instead of the shrimp. Then, I added the cherry tomatoes near the end with the scallops and peas because I didn't want them to cook down too much. Lastly, instead of regular peas, I used sugar snap peas, cut into thirds. (Oh, yes, I also used more barley, and therefore more broth and wine.) Normally I'm not crazy about scallops, but they went very well with the barley. [Deborah] * Exported from MasterCook * Barley And Shrimp Dinner Recipe By :San Jose Mercury News,adpt,5/8,1996 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grains & Cereals Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Olive Oil -- *Note 2/3 C Pearl Barley 1 Clove Garlic -- Minced 1/4 Tsp Ground Turmeric 2 Tbsp Chopped Parsley 1 1/2 C Cherry Tomatoes -- Cut In Halves 1 1/2 C Bottled Clam Juice -- Or Chicken Broth 1/2 C Dry White Wine 6 Oz Shrimp -- To 8 Oz, Or Scallops 1/2 C Fresh Green Peas -- Or Frozen That -- Have Been Thawed *NOTE: You can use extra chicken broth if you want to remove this fat. We used fresh green peas and they were wonderful. Heat oil in a skillet over med heat. Add barley, garlic and turmeric. Cook, stirring, until barley is golden, about 3 min. Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil. Reduce heat, cover and simmer 35 min. (It really should be closer to 40 minutes) Arrange seafood and peas over the barley. Cover and cook for5 - 10 min or until barley is tender. Makes 4 servings. According to article: Cal 487 Fat 8g Carb 69g Pro 28g Sod 786mg Entered into MasterCook by Reggie Dwork < reggie@jeff-and-reggie.com> With permission from San Jose Mercury News newspaper. (adapted) - - - - - - - - - - - - - - - - - - - NOTES : According to MasterCook: Cal 273.8 Fat 3.8g Carbs 42.3g Fiber 6.9g Protein 14.1g Sodium 437mg CFF 13% * Exported from MasterCook * Barley Loaf Recipe By :Pat.Churchill@bbs.actrix.gen.nz (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Active Dry Yeast 1/2 C Barley Flour 2 C Bread Flour 1/4 cup Vital gluten -- 100% 1 1/4 Tsp Salt 1 Tsp Honey 1 C Water 1 Tsp Sugar 1 Tsp Margarine (Revised) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Pilaf Recipe By :Cooking Without Fat,George Mateljan,p211(Reggie Dwork) Serving Size : 6 Preparation Time :1:15 Categories : Eat-Lf Mailing List Fruit Grains & Cereals Main Dishes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups vegetable broth -- Chicken Flavor Water 3/4 C Barley 1/2 C Chopped Onion 1/4 C Celery -- Finely Chopped 1 C Mushrooms -- Chopped 1 C Apple -- Diced 1/3 C Raisins 1 Dash White Pepper -- Optional 2 Tsp Honey -- To 3 T 1 Tbsp Lemon Juice 2 Tbsp Parsley -- Fresh Chopped 1 Red Apples -- Optional In med saucepan, bring broth and 6 oz of water to a boil over high heat. Add barley and reduce heat to low setting, so barley bubbles gently. Cook for 45 min or until barley is tender and liquid is absorbed. In large skillet, saute onions and celery in 2 T water fro about 2 min over med high heat, add mushrooms and continue to saute for 3 min to release juices. Add 1/4 C water, diced apple, raisins and pepper; simmer, until apples are soft about 20 min. Stir barley into apple mixture and simmer for 3 min to blend flavors. Remove from heat. Stir in honey and lemon juice, fluff with a fork, replace cover and let stand until serving. Just before serving, sprinkle pilaf with fresh parsley and if desired garnish with freshly cut red apple wedges. Quite good...will definitely make again. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 151.4 Fat 0.6g Carb 34.3g Fiber 5.9g Protein 4.2g Sodium 268mg CFF 4.7 * Exported from MasterCook * Barley Pilaf With Peas Recipe By :The Mormon Diet Cookbook (Dwork) Serving Size : 6 Preparation Time :0:40 Categories : Chicken Eat-Lf Mailing List Grains & Cereals Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Water 3 Chicken Bouillon Cube -- vegetarian 1 C Barley 10 Oz Peas -- Frozen 1/2 C Onion -- chopped 1 Clove Garlic -- minced 1/4 C Water 2 Tbsp Soy Sauce, Low Sodium -- optional In a med. saucepan, bring 3 C water and bouillon cubes to a boil; stir in barley. Reduce heat, cover and simmer 10 - 12 min, stirring occas. Drain and set aside. In a lg skillet, saute peas, onion and garlic in 1/4 C water for 5 min; reduce heat. Stir in barley and soy sauce. Cover and continue cooking until heated through, stirring occas. Typed for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : PREP TIME: 10 min COOKING TIME: 25 - 30 min Cal 155.5 Fat 1 g Carbs 30.7 g Protein 7 g Sodium 244 mg Dietary Fiber 7.8 g CFF 5.7% * Exported from MasterCook * Barley Risotto With Julienne Chicken And Parmesan Recipe By :Cooking Light,adpt (Deborah Kirwan) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Grains & Cereals Main Dishes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or less 3/4 cup carrot -- diced 2 tablespoon fresh basil -- chopped 3/4 cup celery -- chopped 1/2 cup onion -- finely chopped 3/4 cup green onion -- chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 pound chicken breast -- cut in 1/4" strips or 1 lb turkey breast and 1/2 lb chicken thigh without skin 1 3/4 cups barley, pearled -- about 12 ounces 6 cups chicken broth 1/3 cup parsley -- chopped 1/4 cup Parmesan cheese -- grated Here's a wonderful recipe that appeared recently in Cooking Light. It also called for 1 c water to be added with the broth--I left it out. The original recipe called for 1 sprig thyme instead of the fresh basil that I used, and it called for 3/4 cup thinly sliced leek instead of the green onions. Either way, I think you'll like this recipe. [Deb] Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute. Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese. Yield: 9 servings, 1 cup each. Calories: 281 (12% from fat); protein 27.6g; fat 3.8 g. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Salad With Squash Recipe By :(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pearl barley -- medium 2 cups water 2 cucumber -- (kirby) 1 medium yellow squash 1 medium zucchini 1/2 cup nonfat mayonnaise 2 tablespoons tarragon vinegar 1/4 cup fresh dill -- chopped Salt and freshly ground black peper 1 pound pickled beets -- (1 jar) (or 2 cups cooked slicedfresh beets) Watercress for garnish Heat a heavy 2 to 3 quart saucepan; add the barley and cook the grain, stirring constantly, until it smells toasty. Remove the saucepan from the heat. Averting your face, add the water (it will bubble up furiously) Return the saucepan to the heat, cover and cook for about 2O to 25 minutes or until barley has absorbed the liquid and is just tender. Transfer the barley to a sieve and drain under cold water; pat dry and set aside. During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry. In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning. On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley, Potato And Amaranth Stew (R T) Recipe By :Reggie Dwork Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Grains & Cereals Main Dishes Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Barley 1 Lg Potato -- peeled and chopped into bite size pieces 1/2 C Amaranth 1/2 Tsp Garlic Powder -- or to taste 1 Tbsp Parsley -- or to taste 1/2 Tsp Oregano -- or to taste 1/2 Tsp Marjoram -- or to taste 2 C Water -- to cover Keep Adding Water As Necessary Tossed everything in the crockpot and started it on low. Added water as necessary to make it thick like a stew. I added a bit of salt at the end after I had put it in my bowl. Had this with cracked wheat bread...what a great meal!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley-vegetable Casserole Recipe By :Lean & Luscious and Meatless Ckbk(Reggie Dwork) Serving Size : 6 Preparation Time :2:10 Categories : Casseroles Eat-Lf Mailing List Grains & Cereals Main Dishes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Barley 1 C Onions -- chopped 1 C Cauliflower -- chopped (1/4" pcs) 1 C Mushrooms -- chopped 1 C Carrots -- finely shredded 2 1/2 C Water 2 Tsp Vegetable Broth -- vegetarian 1/4 Tsp Garlic Powder 1/8 tsp Pepper Preheat oven to 350 deg. F. Spray nonstick cooking spray on 1 3/4 qt casserole dish. In lg nonstick skillet, over med heat, cook barley for 2 - 3 min - until lightly browned - in sm amt of water or broth. Stir frequently. Place in prepared casserole dish. In same skillet, cook onions and cauliflower, stirring frequently, 5 min. Add mushrooms and carrots. Cook 5 more min, stirring frequently. Add veggies to casserole. In a sm bowl, combine water, broth mix, garlic powder, and pepper. Mix well and add to casserole. Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 min, then mix and serve. Entered into MasterCook II and tasted tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Recipe modified to lower the fat. Cal 95.4 g Fat 0.7 g Carbs 20 g Protein 3.6 g Sodium 129 mg Dietary Fiber 5.1 g CFF 5.8% * Exported from MasterCook * Barley-vegetable Pilaf Recipe By :jagordon@agsm.ucla.edu (Jan Gordon) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Pearled Barley -- soaked in 4 C water -- overnite 1 C Mushrooms -- optional 2/3 C Zucchini -- sliced 1 Onion -- chopped 3/4 C Carrots -- sliced 1 Tsp Thyme 1 Tsp Sage Salt And Pepper -- to taste We had this for breakfast this am but you may prefer it for dinner or lunch. In the AM, cover, bring to a boil, reduce heat and simmer for about 20 - 30 minutes. Makes enough for several meals. Obviously, use whatever veggies you prefer. I like to season it with vegetarian chicken flavor broth mix, but I am out. Add more broth and you have a great soup! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Cookies Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bananas 2 tablespoons honey -- OPTIONAL or maple syrup / golden syrup 200 g wholemeal self-raising flour or 150g flour + 50g unprocessed bran 1 handful chocolate chips Mash bananas. Melt honey then whip with bananas. Add any other ingredients as listed below. Add flour last. Put on baking tray in desertspoonful-lumps, then bake at 180C (350F) for 15-20 minutes. These cookies are made using mashed bananas instead of fat. You can substitute bananas (or applesauce) for fat in most cookie, cake and muffin recipes - they're healthier and tastier. They also make nice muffins if done in a muffin-pan - one quantity should make about 12 baby muffins. The following variations are all approximate amounts - you can vary according to taste - and as you can see the possibilities are only limited by your imagination! Variations: BLUEBERRY, APRICOT & PECAN half punnet fresh blueberries half cup dried apricots, chopped half cup pecans, chopped APRICOT & ALMOND half cup dried apricots, chopped half cup chopped almonds 50g almond meal (optional - and use only 150g flour) LEMON & POPPY SEED 2 tablespoons poppy seeds grated rind of 2 lemons 1 tablespoon lemon juice ORANGE & GINGER 2 tablespoons glace ginger, chopped half teaspoon ground ginger grated rind of 1 orange 50g almond meal (optional - and use only 150g flour) PINEAPPLE, CARROT/ZUCCHINI & SULTANA half cup pineapple, chopped half cup carrot or zucchini, grated half cup sultanas APPLE, FIG & SPICE half cup pie apple (or stewed apple) 6 dried figs, chopped mixed spice PINEAPPLE, COCONUT & SULTANA half cup pineapple, chopped half cup coconut, shredded half cup sultanas PEAR, PASSIONFRUIT & DATE half cup pears, chopped pulp of 1-2 passionfruit half cup dates, chopped CHOCOLATE, ZUCCHINI & WALNUT half cup zucchini, grated half cup chopped walnuts a little bit of grated or finely chopped chocolate (depends on how naugthy you want to be!) PEANUT BUTTER & CORN half cup creamed corn (one small can) 1-2 tablespoons of peanut butter (depending on taste) PLUM & PISTACHIO 1 can (400g)? plums (or 6 fresh), chopped half cup chopped pistachios half teaspoon allspice (+ cinnamon optional) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Crockpot Beans Recipe By :FF Mailing List (Maureen O'Halloran) (reposted by Ellen C) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Information, Tips, Misc. Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole onion -- chopped 2 cloves garlic -- chopped 1 pound dried beans -- soaked overnight 1 whole bay leaf -- up to 2 water to cover See directions for spices and hints Put in crockpot and cook about 4-6 hours on high or overnight on low. Beans should be soft (small white beans take longest, pinto beans shorter) Add spices, vegies, etc. (see below) cook about another hour. Spices:, vegies, etc: 1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp. soy sauce, a few chili peppers, chopped, chopped green pepper, can chopped tomotoes, some frozen corn. (Good with black beans) 1/2 tsp liquid smoke tastes good added. 2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1 Tbsp soy sauce (good with white beans). 3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried mustard, (good with pinto or black eyed peas) Garbanzo beans I usually use as a substiute in chicken recipes, so I'll freeze them with just the onions and garlic. Frozen black eyed peas are also a good staple to have on hand (for some reason that's the only legume that comes frozen except for lima beans which I don't like). It may seem like it takes a lot of time to cook dried beans, but the actual effort involved is minimal. Cover the beans with water to soak all day or overnight. Chop onions and garlic, throw it all in crockpot (at this point I haven't even always decided what spices to use). When ready throw spices in and cook another hour: done. Freeze in batches. I have a rice cooker too, so the actual time I spend cooking can be minimal unless I'm in the mood. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Dips Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat mayonnaise -- or salad dressing 1/2 cup nonfat sour cream 2 tablespoons vinegar Green Goddess: 1 tablespoon tarragon 1/2 tablespoon oregano 1/2 tablespoon garlic 1 tablespoon onion Spicy Dip: cayenne paprika dry mustard Experiment with spices & different kinds of vinegar (like soy sauce, ginger, rice wine vinegar, & powdered mustard to serve with terriyaki marinated mushrooms maybe?) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Garlic Thin Crust Pizza Dough Recipe By :Best Pizza Is Made at Home,D. German(C. Jackson) Serving Size : 1 Preparation Time :0:05 Categories : Breads Eat-Lf Mailing List Pies, Crusts & Pastry Pizzas & Calzones Rave Reviews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 2 cups bread flour 1/4 teaspoon salt 3 cloves fresh garlic -- minced or pressed 1/2 tablespoon olive oil 2/3 cup water -- lukewarm [The original author's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand. Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the cookbook for any pizza-lover!] If using a bread machine, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll. If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes. For a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicker at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch. - - - - - - - - - - - - - - - - - - - Serving Ideas : Form extra dough into breadsticks and bake alongside NOTES : Donna Rathmell German sez: "For garlic lovers everywhere! Top with anything. I keep a jar of minced garlic in the refrigerator for this dough, and use 2 heaping teaspoons." Curtis sez: "This is one place where I agree that minced garlic from a jar works just fine, and I agree also with the 2 heaping teaspoons for this recipe. I make a double recipe using one 2 1/4 teaspoon standard packet of active dry yeast and doubling all other ingredients. The double recipe works great on the Dough setting of my 1-1/2 pound loaf Hitachi bread machine." SINGLE RECIPE MAKES ENOUGH DOUGH FOR ONE 16-INCH THIN CRUST PIZZA * Exported from MasterCook * Basic Graham Cracker Crust Recipe By :Diane Jennings Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Snackwell's Cinnamon Graham Snacks -- (about 1 box)fatfree 2 Tbsp Sugar 1 1/2 tablespoons Butter Buds(r) -- liquid Crush the SnackWells graham crackers by placing pieces on wax paper and rolling over them with a rolling pin. Add all of the ingred- ients and mix with a fork until moistened. Press into a pie pan than has been sprayed with a non-fat cooking spray. YEILDS: 1 9-inch crust (8 servings) PER SERVING (all sugar) Fat: 0g, Calories: 70, Protein: 1g, Cholesterol: 0, 0% cals from fat, PER SERVING (1/2 sweet-n-low) Fat: 0g, Calories: 65, Protein: 1g, Cholesterol: 0, 0% cals from fat, - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Lowfat Muffins Recipe By :(Terry Frye) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour -- (or half unbleached white) 2 tablespoons sugar 1/4 teaspoon salt 3 teaspoons baking powder 1/4 cup dry milk 1 cup water -- (or skim milk, omit dry milk) 1 egg -- (or 2 egg whites) 1/2 cup applesauce (1 dozen) Preheat oven to 425 F. Mix dry ingredients together. Mix wet ingredients together. Add wet ingredients to dry. Add any of fruit listed below. Fill muffin tin 2/3 full. Bake 18 - 20 min. fruit: 1 C. blueberries 3/4 C. cherries, pitted and halved 1/2 C. raisens or dates 1 apple, peeled and chopped, plus 1 tsp. cinnamon - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Muffin Batter Recipe By :Ted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg -- beaten 1/4 cup applesauce 1 cup cake flour -- or pastry 2 T cake flour -- or pastry or- 1 cup all-purpose flour 2 tsp baking powder 1/2 tsp. salt 1/2 cup sugar 1/2 cup milk Add any thing you want to this recipe ie:nuts,cherries,coconut but of course the nuts or coconut will change the fat count slightly. 8 muffins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups wholemeal self-rising flour 1 cup rolled oats 1 egg -- or 2 egg-whites skim milk or buttermilk to make to correct consistency 1 cup whatever to make yummy muffins (or two) Method: This is real easy: preheat the oven to 180C (350F); chuck everything into a bowl; mix lightly (just until it looks blended - don't overdo it); then throw spoonfuls into greased muffin pans, and bake for 15-20 minutes. Variations: see the Basic Cookies recipe for ideas - or make up your own, for example, a cup of chopped dried fruit; a mixture of seeds - sesame, pumpkin and sunflower; pumpkin and prunes; dates & walnuts; banana and ginger... I could go on and on. I often throw in leftovers from dinner to make savory muffins for lunch at work - eg, vege pasta, chilli beans, mushroom and artichoke sauce, etc. You can also vary this by using different types of flour (rye, soya, potato) and add a teaspoon of baking powder so they will still rise; or using bran (oat, barley, rice) instead of the oats. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Muffins #2 Recipe By :McDougall (Wendy Lockman) Serving Size : 4 Preparation Time :0:45 Categories : Breads Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole-wheat flour 2 Ts Baking powder 1/4 C Honey 2 C Water -- or nut milk 2 Tb Applesauce 1/2 Ts Vanilla Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Popeil Pasta Recipe By :Popeil's Automatic Pasta Maker (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Full Load: 2 cups Flour -- popeil measuring cup 2 egg beaters(r) 99% egg substitute -- beaten (equivalent to 2 eggs) 1 teaspoon Salt Water -- or juice to full -- load line Half Load Serves 2 - 4 1 cup Flour -- Popeil measuring cup 1 egg beaters(r) 99% egg substitute -- beaten (or equivalent to 1 egg) 1/2 tsp Salt Water -- or juice to half -- load line Note: The Full Load recipe calls for 1 T olive oil. The half load recipe calls for 1 T olive oil. I omit the oil completely. [Serves 4-6] NOTE: One Popeil Measuring Cup is equivalent to 1 2/3 C standard measurement. Extrude in any shape that you prefer. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Semolina Pasta Recipe By :The Pasta Machine Cookbook (Reggie Dwork) Serving Size : 2 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups semolina flour -- (durum) 1/4 Cup egg beaters(r) 99% egg substitute 2 Tablespoons Water -- (If And As Needed) NOTE: Original recipe called for 1 T olive oil. >From: glmis4!kehrbaum@cbs1.attmail.com (Ellen Kehrbaum) - - - - - - - - - - - - - - - - - - - NOTES : CFF 2.4% * Exported from MasterCook * Basic Sourdough Starter Recipe By :Sourdough Cookery (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon salt 3 tablespoons sugar 1 tablespoon active yeast -- (1/2 Package) 2 cups warm water First: see if you can get some from your friend instead! Never let sourdough starter touch metal. Use a wooden spoon and plastic, ceramic or wooden bowl. With a wooden spoon stir dry ingredients together and gradually add warm water. Stir until mixture resembles a smooth paste. Cover with towel and set in a warm place to sour. Stir mixture several times a day. In 2-3 days the sourdough will be ready. Store in a plastic container, with holes punched in the lid to allow gases to escape. I use a yogurt or margarine container with holes in the lid. To make batter for a recipe, take out 1 cup stater and add 1 cup flour and 1 cup lukewarm water. (I usually just use all of the starter and add 1 cup or more of flour and water). Stir with a wooden spoon. Don't worry about the lumps. Cover and set in a warm location overnight (or at least for a few hours). Before you use the starter be sure to save at least 1/2 cup (add it to any saved starter). As soon as the lumps are gone it's ok to use the batter. If you leave it overnight it may seperate before morning, just stir it back together. Once a week replenish the starter this way. I typically just put all of the starter into a bowl and add 1/2 - 1 1/2 cup of flour and water. If I don't intend to make bread I use just 1/2 cup, if I need alot of starter I use up to 1 1/2 cups. The starter stays more "sour" if you leave it on the counter for several days at a time and if you try not to add too much flour at any one time. However I have never gotten a truely sour sourdough out of this starter (well, see additional notes below). If the starter starts acting somewhat whimpy, add 1 tbl of yeast when you replenish it. Be sure to occassionally completely clean the container that you use for storing the starter! I find that the starter occassionally puts off a bit of grey liquid on the top of the container. I usually pour this off. As the starter matures the amount of grey liquid decreases. There are other starters in this book, including one made from yogurt. I'm slightly reluctant to keep a yogurt starter going forever, but a friend claims he had one he really liked. I may try that as I prefer a good sour bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sponge Cake Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 3 oz sugar 3 oz flour [For a sponge cake one can, of course, make the basic fat-free sponge - actually, fat-free is a misnomer as it does contain eggs, but they mean no added fat - which is used for making swiss rolls. Annabel] Whisk eggs and sugar until light and whisk leaves a trail when lifted out of the mixture. Fold in flour. Pour into greased and lined 12 x 8" cake tin and spread evenly. Bake at Mark 6 (200 C, 400 F) for 7-10 minutes. Turn immediately on to a sheet of greaseproof paper, cut off edges, spread with warm jam and roll up. But you can make this cake in conventional sandwich tins, too, and flavour with cocoa powder, or coffee, or whatever. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Stir-fry Sauce Recipe By :Reid J. Furniss Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Chicken Broth -- 99% fat-free - can 1/4 Cup Oyster Sauce 3 Tablespoons Cornstarch Combine on medium-high heat, stirring constantly until thickened. Mix into sauce steamed vegetables, mushrooms, etc., and serve over a bed of basmati rice! Yummmmmmmmmmmmmmm! Tofu is also very good with this sauce. - - - - - - - - - - - - - - - - - - - NOTES : 3 Tablespoon Cornstarch makes quite a thick sauce - amount can very depending on your particular taste in thickness. * Exported from MasterCook * Basic Whipped Cream Topping Recipe By :It's Favorite Foods No-Fat Cooking, N. Rose(L. Belisle) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon unflavored gelatin -- dissolved in 3 tablespoons boiling water -- then cooled 1/2 cup evaporated skim milk -- chilled 1/2 tablespoon sugar -- or 1 packet sweetener 1/2 teaspoon Butter buds(r) -- liquid Combine and beat in a mixing bowl until cream holds its peak. You may add 1/2 teaspoon of the following extracts for variations: rum flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add 1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Sauce Recipe By :FF List:Deliciously Low..H. Roth (Michelle Dick) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable stock Stock 4 tablespoons flour -- unbleached 1 slice Onion --or- 1tsp chopped Shallots 2 cups skim milk 1/3 cup nonfat dry milk 1 Bay leaf 1/2 teaspoon Thyme -- crushed 1/2 teaspoon White pepper 1 teaspoon Vegetable seasoning 2 tablespoons Dry sherry -- sauterne or Vermouth Heat stock in nonstick saucepan over medium heat. Add flour and onion; blend with a wooden spoon or whisk. Simmer over low heat for several minutes, stirring constantly. Do not allow to brown. Remove from heat, add milks, bay leaf, thyme, white pepper, and vegetable seasoning. Return to heat, stirring constantly until mixture coats the spoon. If desired, add wine and simmer 5 minutes more to evaporate alcohol. [ahem .... this won't really get rid of all the alcohol -mrd] Remove onion and bay leaf. Cover and store until used, or place in an airtight container and refrigerate for several days, or freeze for future use. Serving Suggestions: This sauce be used over 8 cups of steamed vegetables such as broccoli florets, diced potatoes, quartered musrhooms, peas, asparagus, or sliced carrots. To serve, place vegetables in a shallow ovenproof serving dish. Drizzel sauce over vegetables, sprinkle with 2 T Sap Sago cheese or with Hungarian paprika and place under broiler to brown lightly before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Sauce #2 Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon flour 1 Pint skim milk -- or any liquid seasonings canned tomatoes -- optional fruit juice -- optional whisk a tablespoon of flour into a pint of liquid - skimmed milk is ideal, but I sometimes use vegetable water into which I have dissolved some skimmed milk powder, and that's even better. Then bring to the boil, stirring all the time, and allow to cook for a few minutes. Season to taste, according to the recipe. I sometimes make this with a tin of tomatoes, which I whisk with the flour in a food processor, so there's no reason why you couldn't use fruit juice or something similar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Baked Cod Fillets Recipe By :Nat'l Fisheries Bd (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds cod fillets 1 tablespoon fresh lemon juice 1 tablespoon extra virgin olive oil 1/2 teaspoon dried basil 4 whole plum tomatoes -- cored, halved lengthwise and sliced crosswise 4 tablespoons grated parmesan cheese salt and pepper (serves 4) It's from the National Fisheries Board,I think. I made it with orange roughy but you could use any firm, white fish like cod or pollack. Preheat oven to 400 degrees. Cut cod into serving size pieces. Pat dry. Place lemon juice and olive oil in a baking dish that is big enough to hold all the fish in one layer. Combine. Place cod in dish and turn to coat with juice/oil. Sprinkle cod with dried basil. Layer tomato slices on fish pieces. Sprinkle with parmesan cheese. Season with salt and pepper. Cover dish with aluminum foil. Place in oven and bake for 10-15 minutes, depending on thickness of the fish. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Buttered Beans Recipe By :FF List:Taste of Home, June/July 1994 (Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Green Beans -- fresh, cut into 2" -- pieces 2 Tbsp Chopped Onion 2 Tbsp Chopped Celery 1/4 C Water 1 teaspoon Butter Buds(r) -- or butter, melted 1 1/2 Tsp Fresh Basil -- minced, or 1/2 t dry 1/4 Tsp Salt 1/8 tsp Pepper REVISED: the original recipe called for 2 T butter or margarine melted In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 min or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately. Yield: 2 servings - - - - - - - - - - - - - - - - - - - NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com Cal 42.6 Fat 0.2 g Carbs 9.1 g Dietary Fiber 4.1 g Protein 2.2 g Sodium 323 mg CFF 3.5% * Exported from MasterCook * Basil Marinade Recipe By :GRILLIN' & CHILLIN',SHOW #GR3617 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon paprika -- Hungarian 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon celery salt 1/2 teaspoon sage -- ground 1/2 teaspoon mustard 1/2 teaspoon chipotle pepper -- powdered 1 teaspoon dried basil Mix all ingredients and reserve in the refrigerator, covered tightly. - - - - - - - - - - - - - - - - - - - Serving Ideas : BASIL MARINATED CATFISH WITH PICKLED PEACHES * Exported from MasterCook * Basil Marinated Catfish With Pickled Peaches Recipe By :GRILLIN' & CHILLIN',SHOW #GR3617 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 center cut catfish steaks -- 2-inch thick Basil marinade (see recipe) 4 whole pickled peaches -- sliced (see recipe) Pickling liquid Rub catfish with basil marinade and let stand for 1 hour in the refrigerator. While the catfish is still very cold, grill for 5 minutes on each side. Slice peaches and place on top of catfish and drizzle some of the pickling juice over the top. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Oregano Pasta Recipe By :Pasta Machine Ckbk,Donna Rathmell German,p95(R. Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dishes Pasta Pasta Machine Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Semolina Flour 1 Tsp Dried Basil -- or 1 T fresh chopped 1 Tsp Dried Oregano -- or 1 T fresh chopped 1/2 Tsp Black Pepper -- to 1 tsp. 1 egg beaters(r) 99% egg substitute -- or equiv to 1 egg 1 Tbsp Water -- to 2 T Can add 1 Tveg oil if desired. This is for an extruder machine. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil/tomato Shrimp Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shrimp -- peeled and deveined (or 1 pound of scallops, rinsed) 2 cloves garlic -- chopped (2 to 3) 2 tablespoons fresh basil -- or 1 TBS dried 1 1/2 cups fresh tomatoes -- chopped (roma or plum are best) olive oil This is my favorite easy seafood dish. It can be made with scallops or shrimp. [N. Fritz] Saute the shrimp (or scallops) with garlic in 1 or 2 tsp of olive oil until they loose their transparency (about 4-5 minutes max). Add tomatos and basil, and simmer 5 more minutes. Serve over rice or pasta, with a sprinkle of good fresh or shredded parmesan (the powdered stuff doesn't seem to do it). *Use scallops if cholesterol is a major concern-they are lower than shrimp in fat and cholesterol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean And Barley Soup Recipe By :(Harold Day ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Legumes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Pinto Beans 1/2 cup Red Kidney Beans 1/2 cup split peas -- yellow 1/2 cup Black Beans 1/2 cup Navy Beans 1/2 cup split peas -- green 1/2 cup Lentils 1/2 cup pearled barley 1 onion -- chopped 2 tablespoons garlic -- minced 1 teaspoon thyme pepper to taste salt to taste Soak Beans and Barley overnight. Cook in a crock-pot or on medium-low heat with enough water to cover, plus about an inch. Add remainder of ingredients except salt, and simmer until red beans are soft. Salt to taste. I also like to chop a couple of carrots for color. Celery can also be added. This becomes a thick soup. Very tasty. Season with your favorite herbs or spices. [Harold] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean And Salsa Dip Recipe By :Mary Shafer Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans pinto beans -- drained or black beans 1/2 cup salsa Put a can or 2 cups of drained cooked pinto or black beans through a food mill or (second best) into a food processor. Smoosh. Starting with about half a cup of salsa, your choice of hotness, smoosh it through the food mill or the food processor. If you used the food mill, which will make it a little lumpier but remove the skins, stir thoroughly to blend. Taste, and add more salsa if it needs it. Add water if it's too stiff. This can be multiplied almost indefinitely, depending on how big your bowl or food processor is. Keeps well. I just discovered a really good reason to make your own--Guiltless Gourmet costs $3.19 for that little jar. Padrino's costs $2.29, by the way. I figure that the homemade version costs about $2.00 if you use canned beans and a lot less if you cook them yourself (1 C beans, 2 C water, soak overnight, drain, add 2 C water, and simmer until the skins burst when you blow on them in a spoon). As I mentioned before, I greatly prefer the texture of the food milled version and find Guiltless Gourmet just a bit slimy or over-processed. Be careful with your food processor or you'll probably reproduce that texture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean And Veggie Salad Recipe By :(Kent Campbell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound blackeyed peas -- soaked and cooked 1 pound garbanzo beans -- soaked and cooked 2 Large Green bell pepper -- or 2 red bell peppers, or 1 each -- Chopped 6 stalks celery -- chopped 1 bunch Parsley -- chopped fine 1 red onion -- finely chopped 6 Green onions -- sliced fine Mix together with a 16 oz bottle of Fat Free Italian Salad Dressing Chill thoroughly. A truely amazing salad, everyone will ask for the recipe!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Burritos Recipe By :Lisa R. Sewell Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried anasazi beans -- (soaked overnight and cooked next day) 1 can green chiles 1 can jalapenos -- (to taste) 1 tablespoon cumin 1 tablespoon chili powder 1 minced garlic 1 can tomatoes -- or fresh 1/2 block nonfat mozzarella cheese You can vary this quite a bit. For instance, the original recipe called for sauted onion, but I wanted to eliminate the fat, so I haven't put onions in. After you cook the beans, drain off the liquid (reserve it though in case you need to add moisture back). Add the rest of the ingredients (again drain the tomatoes if using canned ones). Stuff your favorite tortillas. I use to pre-cook these and then freeze them, but thought I'd try just packaging them up and microwaving them. They're fine. It's great for work lunches with salsa. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Dip Recipe By :(Terry Frye) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups refried beans 1 jalapeno -- finely chopped -- (recipe said fresh but we used some slices from a jar) 1/2 cup onion -- finely chopped 1/2 cup salsa cheese Mix together all ingredients except cheese. Sprinkle cheese on top. Can melt cheese if desired. I used medium hot salsa but next time I'll probably use hot because this really isn't very spicy. Adding more jalapeno would make it spicier too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Dips Recipe By :(Paul Carreno) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I have no recipe as such but I will tell you how I make them: I use *all* or *any* legumes in turn, here in Australia we have several types of beans...including lentils, chickpeas, etc....will not name them as I know the names will not make sense to you in the US.. They come cooked in tins (475grs) or you can cook your own. I put a tin in a blender add: a spoon of tahini paste, few drops of lemon juice a bit of mustard a bit of cumin powder, 1/2 spoon of garlic paste a bit of dried onions. Now the *master* touches: I add half of a small fresh raw capsicum (bell pepper in the US?) 1/2 of small (or whole if you prefer) cooked or nuked potato.... Optional....to suit taste on occassions I add 1 spoon of honey. The last 3 steps came to me with experience and they add a delicious flavor and texture..... All spices can be added to taste and depending on the flavour of the beans you are using...taste them as you open the can... I alternate lentils, then chickpeas then 2 or 3 type of beans..... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Medley Recipe By :Bean Cookery,Sue & Bill Deeming (Barbara Brandt) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Pinto Beans 1/2 cup Navy Beans Water -- for soaking 1 tablespoon White Wine 1/2 cup Onion -- chopped 4 Cloves Garlic -- minced 1/2 cup Carrots -- sliced thin 6 cups Water 2 teaspoons Bouillon Granules -- granules, Salt Free 2 tablespoons Parsley -- chopped 1 teaspoon liquid Barbecue Smoke(r) 1/4 cup Split Peas 1/4 cup Lentils 1/4 cup pearl barley Wash and sort pinto and navy beans. Soak 8 hours or overnight. Saute onions, carrots and garlic in the white wine. Place drained beans in crockpot with sauteed vegetables, 6 cups of water, bouillon, parsley and liquid smoke. Cover and cook for at least 8 hours. Sort and rince split peas and lentils. Add peas, lentils and barley to crockpot. Cover and cook for at least 1 hour more. Season to taste. 6 servings at 219.4 calories and 1.1 grams total fat I am sorry that I do not remember who it was that sugested sauteeing in the microwave, but I want to thank you, whoever you were, and report that it works beautifully. I used that technique on this recipe. The original recipe called for cooking this along with some beef soup bones or short ribs. I had intended to make some defatted beef broth and use that instead of the water to cook it in, saving the beef to cut up in my SAD eating husbands portion. I may try this another time, although it was quite delicious as it was. I also think that when cooking it in the crockpot, it would be OK to put all of the ingredients in at once in the beginning instead of waiting to add the peas, lentils and barley later. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Soup Romana Recipe By :California Dry Bean Advisory Board (BunnyMama@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried beans -- mixed 1 clove garlic -- minced 1/2 cup onions -- chopped 1 tablespoon olive oil 2 quarts beef broth -- or beef stock 1 tsp oregano -- crushed 8 oz canned tomatoes -- crushed 2/3 cup carrots -- julienned 1/2 cup celery -- julienned 1 2/3 cups spinach -- cut in bite-sized pieces, loosely packed 1/2 cup shell pasta -- small, cooked 1/2 cup romano cheese -- grated salt to taste Sort, rinse and soak beans. (To maintain color integrity, soak white and colored beans separately). Saute garlic and onion in oil. Add drained beans, broth and oregano. Simmer, covered, until beans are tender. Add tomatoes, carrots and celery. Simmer 15 minutes longer. Stir in spinach and pasta; adjust seasoning with salt. Simmer 5 minutes or only until heated through. Top individual servings with grated Romano cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Stroganoff Recipe By :cjackson@mv.us.adobe.com (Curtis Jackson) Serving Size : 4 Preparation Time :0:30 Categories : Chicken Eat-Lf Mailing List Legumes Pasta Rave Reviews Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces canned beans -- rinsed and drained (white, pinto, blackeyes) 1/2 pound fresh mushrooms -- washed and sliced 1 onion -- diced 3 cloves fresh garlic -- minced 1 tablespoon fresh rosemary -- chopped white and/or black pepper -- to taste 1 can cream of mushroom soup -- 10 3/4 ounce size or cream of chicken--Healthy Request 2 tablespoons Tamari soy sauce -- OPTIONAL 1 cup nonfat sour cream Saute onion and garlic in your liquid of choice (white wine works well). Add all other ingredients except the sour cream and simmer for about 15 minutes. Just before serving, remove from heat and stir in the sour cream. If you desire, CAREFULLY and SLOWLY heat the mixture over low heat, but do not allow it to boil. If you heat it too fast, over too high a temperature, or bring it to a boil the fatfree sour cream will "break", or curdle. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice, pasta, couscous, quinoa, polenta, ... NOTES : The rosemary is essential, but feel free to toss in other herbs such as marjoram, oregano, thyme, basil, tarragon, cilantro, et. al.) If you don't have fresh rosemary, use 1 teaspoon of dried. Curtis sez: "I like a less sour but more peppery version, so I like to add a 3rd can of peas (I use blackeyes) and a 2nd can of soup, but don't increase the sour cream amount." * Exported from MasterCook * Bean-and-cheese Burritos Recipe By :Lucious Low Fat Favorites-Tupperware (Lors1) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 flour tortillas -- 6 inch 1 cup chopped onion 2 tablespoons water 1 can nonfat refried beans -- (16 ounce) 1 can green chili pepper -- (4 ounce) drained and diced several dashes bottled hot pepper sauce 2 3/4 cups monterey jack cheese -- lowfat, shredded 3 cups lettuce -- shredded 1/2 cup salsa -- (bottled) Wrap tortillas in foil. Heat in 300 degree oven about 10 minutes to soften. Meanwhile cook the onion in the water in a medium saucepan until tender. Do not drain. Stir in the refried beans, diced green chilli peppers, and hot pepper sauce. Cook and stir until heated through. Spoon about 1/3rd cup of the bean mixture onto each tortilla just below the center. For each burrito sprinkle about 3 Tbl of the cheese atop the bean mixture; roll up tortilla. Place on a foil-lined baking sheet. Bake, Loosely covered, in a 350 degree oven about 10 minutes or until heated through. To serve, place 3/4 cup of the shredded lettuce on each plate and top with 2 burritos. Serve with the salsa. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean-corn Enchiladas Recipe By :New McDougall Cookbook (Ann Miner) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Green pepper -- chopped 1/2 cup Scallions -- chopped 1/3 cup Water 2 cups pinto beans -- cooked 1 cup Corn kernels -- frozen 3 teaspoons Green chiles -- diced (canned) 2 teaspoons Garlic -- minced 2 teaspoons Ground cumin 16 Corn tortillas 1 enchilada sauce -- see recipe Sev. sprigs fresh cilantro Saute the green pepper and scallion in the water until softened, about 5 minutes. Mix the beans, corn, chilies, garlic, and cumin in a bowl. Add the sauteed vegetables. Mix well. Preheat the oven to 375 degrees. Steam the tortilla for 1 minutes or wrap then in a cloth and heat in the microwave on high for 1 minute. Dip the tortillas in heated Enchilada Sauce, being careful not to soak them. Spoon about 1/4 cup of the bean mixture on each, and roll up. Place on a nonstick 13 x 9-inch baking dish, seam side down. Bake for 15 minutes, or until bubbly. Remove from the oven and cover with the remaining sauce. Garnish with cilantro. Serve at once. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beanherder's Pie Recipe By :Fatfree List (Crispin Cowan) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Pies, Crusts & Pastry Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med onion -- diced 4 cloves garlic -- minced 3 tbsps red wine 1 lg red pepper -- cut in 1/2" pieces 2 c frozen corn -- thawed 3 tbsps red wine 3/4 lb mushrooms -- sliced thick 19 ozs kidney beans, canned -- rinsed and drained 28 ozs tomatoes -- canned (Italian preferred) 1/2 lb green beans -- washed 1 tbsp chili powder 1 tbsp coriander seed 1 tsp cumin powder 1 dash tabasco sauce 2 tbsps cocoa powder 1 tbsp oregano 2 lbs potatoes -- washed and quartered 1/2 c lowfat 1% milk 1/4 c egg substitute -- liquid nutmeg -- to taste Preheat oven to 375!F. Saute onion and garlic in red wine until translucent. Add red pepper and corn, and cook over medium heat until vegetables are tender. Set aside. In additional wine, saute sliced mushrooms until soft. Add kidney beans, green beans, tomato and spices (up to oregano) and simmer for 10 minutes over low heat. Add corn mixture to pan and heat for additional 5 minutes. While vegetable filling is cooking, boil potatoes about 15 minutes. When cooked, mash or beat with hand mixer, along with milk, egg substitute and nutmeg. Place filling in large casserole and top with potatoes. Bake 30-40 minutes; let stand 5-10 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : may substitute other beans for kidney beans * Exported from MasterCook * Beans - Info Recipe By :Bulk Bin Basics (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Selecting: Look for smooth surfaces and bright colors. Cracked seams or dull wrinkled surfaces indicate dryness. Storing: Store in airtight glass jar away from heat. Use within 6 months. Freezing: Cooked beans freeze very well, making time spent very worthwhile. Very basic: 1 C beans to 4 C water, pressure cook soaked beans. Adzuki: boiling 2 hrs. or pressure cook for 30 min. Lower in fat and easier to digest than most beans. Add cubes of peeled winter squash during the last 30 min or splash with tamari and barley malt for an Oriental "baked bean" dish. Combine with brown rice and sauteed scallions, mushrooms and celery for rice patties. Black Turtle: 1 1/2 hrs boiling or 30 min pressure cooking. A staple of Latin American cooking. Combine with cumin, garlic and orange juice in soups or enchiladas. Toss with olive oil, fresh cilantro and chopped vegetables for a salad. Combine with rice and nd cumin for a Cuban-style dish. Black-eyed Peas: 1 - 1 1/4 hrs boiling or 25 min pressure cooking. Traditionally served with rice ("Hoppin' John"), black-eyed peas can be tossed with yogurt vinaigrette, tomatoes and fresh parsley. Chick Peas (Garbanzos): 3 hrs boiling or 35 - 40 min pressure cooking. Puree well-cooked chick peas with tahini, garlic, lemon, sea salt and olive oil to make hummus. Add cooked chick peas to salads, soups and pasta dishes. Great Northern: 2 hrs boiling or 30 min pressure cooking. Good in pasta dishes with tomatoes, basil, parmesan cheese and olive oil. Toss in Italian soups or serve as a salad with a vinaigrette and roasted v vegetables. Serve cooked with lamb or sausage dishes. Red Kidney: 1 1/2 hrs boiling or 25 min pressure cooking. Use in chili, marinated salads and soups. For refried beans, saute well-cooked kidney beans in canola oil with garlic, onions, cumin and chili powder (place in fresh tortillas). Combine with tomatoes, mustard, onions and barley malt for savory baked beans. Red Lentils**: 20 - 25 min boiling avoid pressure cooking. Combine with olive oil, red onion and balsamic vinegar for a salad, or as a side dish with fish or chicken or puree with basil, thyme and shallots. Mix with curry pasta to serve over couscous or rice. Green Lentils**: 45 min boiling or 20 min pressure cooking. Season green lentils with tarragon in soups. Combine with olive oil, balsamic vinegar, mustard, parsley and garlic as a salad. Puree with cumin, ground ginger and tumeric for an Indian dal. Lima (baby): 1 1/2 hrs boiling or avoid pressure cooking. Combine with corn and green beans for succotash. Add to minestrone soup. Pinto: 2 1/2 hrs boiling or 30 min pressure cooking. Combine beans with onions, chili powder, garlic and tomatoes for chili enchiladas. Saute cooked beans in olive oil, garlic and tamari for refried beans. Place in corn tortillas. Navy: 2 1/2 hrs boiling or 20 - 30 min pressure cooking. Navy beans make a great soup with squash and kale. Partially puree with basil, garlic and tomatoes for a cool summer side dish. Use in chili or as a salad with a vinaigrette, red onions and olives. Soy: 3 hrs boiling or avoid pressure cooking. Well-cooked soybeans can be made into a sweet and sour dish with garlic, ginger, pineapple and tomatoes. Yellow Split Peas**: 1 - 1 1/4 hrs. boiling or 25 min pressure cooking. Good in curried dishes over brown basmati rice, or pureed in a mint and garlic yogurt sauce, with lemon and cumin in soups. Green Split Peas**: 1 - 1 1/4 hrs boiling or 25 min pressure cooking. Most often used in soups with tomatoes, carrots, celery and a touch of balsamic vinegar. Or puree with cumin, coriander and turmeric. Serve with minted yogurt for an Indian touch. To prevent overcooking, check beans 10 min before these times have elapsed. Salts, fats, sugars and acidic ingredients (tomatoes, wine) will extend cooking time and harden skins, so add them near the end. One pound of most dry beans measures 2 1/2 - 3 C and yields 6 - 7 C of cooked beans. **DO NOT PRE-SOAK - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beans And Grains Recipe By :Reggie Dwork reggie@jeff-and-reggie.com Serving Size : 10 Preparation Time :10:00 Categories : Crockpot Eat-Lf Mailing List Grains & Cereals Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Navy Beans 1 C Millet 1 C Bulgur Water -- to cover 1/2 Tsp Rosemary -- to taste 1/2 Tsp Oregano -- to taste 1/2 Tsp Thyme -- to taste 1 Tbsp Garlic Powder -- to taste 2 Bay Leaves 1 1/2 C Barley Cook navy beans, barley and spices in crockpot till almost done. Add millet and bulgar. Cook about 2 more hrs. Serve. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Can vary the beans, grains and spices to your preference. Can add more water to make this into more of a soup. Cal 428.8 Fat 2 g Carbs 82.4 g Protein 23.9 g Sodium 18 mg Dietary Fiber 27.8 g CFF 4% * Exported from MasterCook * Beans In Wine Recipe By :Bean Feast by Valerie Turvey Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups red beans -- soaked overnight sauteeing liquid 2 cloves garlic -- chopped 1 red pepper -- sliced 1 cup red wine 1 tbsp tomato paste 1 bay leaf salt and pepper -- to taste Cook beans in unsalted water until just tender. Drain. Preheat oven to 350F. Saute onion, garlic and pepper until soft. Add beans, wine, tomato paste, and bay leaf; season with salt and pepper. Transfer to casserole and bake 45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beans With Plum Sauce (Lobio Tkemali) Recipe By :The Georgian Feast by Darra Goldstein Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried kidney beans -- or red beans 2 cloves garlic 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1 bay leaf 1/4 cup red wine vinegar 1/3 cup jam -- plum 2 teaspoons cilantro -- minced fresh ground black pepper -- to taste Soak beans overnight, rinse and drain. Cook beans with one clove of garlic (halved), 1/4 tsp. red pepper flakes, bay leaf, and 2 Tbsp. vinegar until tender, about 1 hour. Drain. While beans are warm, stir in salt, remaining vinegar, one clove of garlic (minced), jam, cilantro and pepper. Serve at room temperature. - - - - - - - - - - - - - - - - - - - NOTES : wonderful flavor; very easy * Exported from MasterCook * Beans, Rice And Chicken Recipe By :Nicki Fritz (Fritz@qhorse.stx.com) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can beans -- chili, in sauce or Ranchero beans 1 1/2 cups rice -- uncooked 3/4 pound skinless boneless chicken breast -- (to 1lb) Prepare rice as directed, meanwhile cut up chicken into small chunks and saute in a non-stick pan until cooked. Add chicken and beans to rice and heat through. Serve with chopped fresh tomato, and fat-free sourcream (tried Breakstone's FF sourcream-it was pretty good). You can also serve with pita bread or tortillas, but the tortillas have more fat than I thought-2.5 grams per tortilla! The pita has 0 grams. I also served steamed zucchini with a tiny sprinkle of fresh parmesan (2 teaspoons=2.5grams) This will serve about 4, unless you are serving a hearty eater, and then you get about 3 healthy servings. Each serving (for 4) has about 5 total grams of fat, even with the cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beanut Butter Recipe By :Prevention 1996 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Finally, thanks to an idea in The Greatest Little Bean Cookbook by Tom Chasuk (Hearst Books, 1995), I've got something that works for me: "Beanut Butter." I take 1/4 C canned Great Northern beans, rinsed and drained. These I mash in a dish with a fork. Then I add 1 T peanut butter and mix. The resulting Beanut Butter has 7 calories in 2 T and a miraculous 4 g of fat!! I won't exaggerate - peanut butter it's not. But considering the fat and calories savings, it's a darn good substitute. I like it in PB& J sandwiches (kids I know didn't notice the difference). I don't recommend Beanut Butter with crackers, but I do like it plain or with celery. Hope it works for you!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beany Burgers Recipe By :MasterCook List (Jeff Mayzurk) (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Legumes Rice Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound canned kidney beans -- rinsed and drained 10 ounces beans -- cooked 2 cups Cooked brown rice 1 tablespoon Ketchup 1/2 teaspoon Garlic powder 1 teaspoon Dried oregano 1/8 teaspoon Ground sage 1/4 cup onion -- finely chopped 3 tablespoons bread crumbs -- dried or wheat germ In a large bowl, combine beans, rice, ketchup and spices. Mash with a fork or potato masher until beans are well mashed. (Rice will be lumpy.) Add remaining ingredients and mix well. Divide mixture evenly and form into 8 burgers, 1/2 to 3/4-inch thick. Wet your hands slightly to avoid sticking. Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking spray. Preheat over medium heat. Place burgers on griddle and cook until browned on both sides, about 15 minutes. Turn burgers several times while cooking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beat And Eat Frosting Recipe By :My files Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg white 3/4 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon vanilla 1/4 cup boiling water Mix egg white, sugar, cream of tartar and vanilla in a small, deep bowl. Add boiling water. Beat to stiff peaks. Spread on cake. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef And Barley Bake Recipe By :Lynn (Lrausc19@starnetinc.com) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray coating 3/4 Pound round steak -- beef separable fat and cut into 1/2-inch cubes 1 Clove garlic -- minced 1 3/4 Cups beef broth 1 Cup carrots -- shredded 1 Can waterchestnuts -- (8 ounce) drained -- sliced 1 Teaspoon dried basil -- crushed 1/3 Cup pearl barley 2 Medium zucchini -- halved lengthwise -- and thinly sliced (2 cups) 1/4 Cup parsley -- snipped 1. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add meat and garlic. Brown meat on all sides. Stir in beef broth, carrots, water chestnuts, and basil. Bring to boiling. Stir in barley; return to boiling. Pour mixture into a 1-1/2-quart casserole. 2. Bake, covered, in a 350 degree oven about 50 minutes or till beef and barley are nearly tender, stirring occasionally. Stir in zucchini and parsley. Bake 15 to 20 minutes more, or till tender. Calories: 252, Protein: 24g, Carbohydrate: 27g, Fat: 5g, Sodium: 400mg, Cholesterol: 53mg, Potassium: 856mg - - - - - - - - - - - - - - - - - - -