* Exported from MasterCook * Beef In Creamy Mushroom Sauce Recipe By :Betty Crocker Everyday Stir-Fries Feb1996(Furniss) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Sirloin Steak -- 1/2-inch thick 2 Tablespoons Cornstarch 1 Cup Water 1 Small Onion -- Chopped (1/4 cup) 1 Clove Garlic -- Crushed 1/4 tsp Salt 1/8 tsp Pepper 1 Medium Red Bell pepper -- bite-size pieces 8 Ounces Mushrooms -- Sliced (3 cups) 1/4 Cup Brandy -- or water 1 teaspoon beef bouillon -- granules 2 tablespoons lowfat sour cream -- (1 1/2 tsp) 3 Tablespoons Fresh Chives -- Chopped 3 Cups Pasta -- or rice Trim fat from beef. Cut beef into thin strips, about 1-1/2 x 1/2-inch. Mix cornstarch and water. Spray 10-inch skillet or wok with nonstick cooking spray; heat over medium-high heat. Add onion, garlic, salt and pepper; stir-fry about 3 minutes or until onion is crisp-tender. Add beef and bell pepper; stir-fry about 4 minutes or until beef is brown. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir constarch mixture into beef mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over pasta or rice. - - - - - - - - - - - - - - - - - - - NOTES : Beef is easier to cut if partially frozen, about 1 1/2 hours. * Exported from MasterCook * Beef Jerky Recipe By :Sally Eisenberg Serving Size : 1 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Teriyaki sauce 1/4 cup brown sugar 1/4 cup salt 1 quart water season with garlic -- pepper (optional) We use less salt than the recipe calls for and a little more brown sugar, you can go according to your own taste buds. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stir Fry Recipe By :Kar-Ling Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Green Bell pepper -- cut in long, thin strips 1 large red bell pepper -- cut in long, thin strips 2 jalapeno -- cut diagonally (up to 10) 8 oz lean beef -- to 12 oz (I use flank steak, shredded) Marinade: 1 tsp sugar 1 tsp salt 2 tsp cooking wine 1 tsp soy sauce Marinate beef for half an hour in a teaspoon of sugar, 1 teaspoon of salt, and 2 teaspoon of cooking wine, 1 teaspoon of soya sauce. In a wok, or a large skillet, add oil (or spray PAM), quickly stir fry the beef until it's almost cooked but not quite. Remove from wok, set aside for later use. Spray PAM or add oil to the wok again, put in jalenpo peppers for about 1 minute, then add green and red peppers, cook for another 2 - 3 minutes, add beef, add dark soya sauce and salt to taste. If you want it to smell delicious, add a drop or two of sesame oil before removing from wok. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stoganoff Recipe By :(xAshsNet@aol.com) (Anita Matejka) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound flank steak -- cubed 2 cups beef broth 1/2 cup mushroom -- sliced 1/2 cup onion -- diced 8 ounces nonfat sour cream 8 ounces noodles Simmer meat, mushrooms and onions in a crockpot for 5 hours. Remove to pan (use only 1 cup of the liquid - discard the rest. Cook noodles according to package omitting salt and oil. Add sourcream to meat mixture and bring to a boil. Serve over noodles - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beefy Bean Soup Recipe By :Betty Crocker Creative Ideas - September, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Slices Bacon 1 Tablespoon Vegetable Oil 3/4 Pound Beef Stew Meat -- 1-inch pieces 1 Medium Onion -- Chopped - 1/2 Cup 3 Cups Beef Broth 1 Cup Dry White Wine 2 Tablespoons Fresh Thyme -- 2 tsp dried 1/4 Tsp Pepper 1 Bay Leaf 32 Ounces Lima Beans -- Canned - drained 4 Medium Carrots -- 1-inch pieces 2 Stalks Celery -- 1-inch pieces BEANS: Use 2 cans 15 to 16 ounces each - navy, lima or great northern beans, rinsed and drained. Cook bacon in Dutch oven or medium heat until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside. Heat oil in same Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle bacon over each serving. Sprinkle with parsley. ___________________________________________________________ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Bread Recipe By :Essence Mag,9/1996,Rozanne Gold (Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons sugar 12 ounces beer -- at room temperature 3 cups self-rising flour Heat oven to 350F. In medium-size enamel pot over medium heat, cook sugar until caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble. Mix well with wooden spoon until all sugar is dissolved. In large bowl, combine flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix until ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cool on rack. Makes one loaf; 16 slices. Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg sodium, 0mg cholesterol Notes: In order to dissolve the sugar I had to keep the beer & sugar mixture over medium heat while stirring. Let me know if you run into the same problem. This bread was very flavorful. Gold recommends that people experiment with various types of beer, stout and ale. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer-boiled Shrimp Recipe By :(Wendy Lockman) Serving Size : 2 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups beer -- Budweiser 2 small onions -- sliced 1 each Clove garlic 1 each Bay leaf 3 whole peppercorns 2 each Celery ribs 2 ts Salt 1/2 each Lemon -- quartered 2 pounds Shrimp -- cleaned & deveined Pour Budweiser in large pot and add onion, garlic, bay leaf, peppercorns, celery, and salt. Bring to a boil; simmer 10 minutes. Add lemon and shrimp to Budweiser beer. Simmer 12 minutes. Remove from heat, let cool, and drain. Peel off shells and chill well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berry Crisp Recipe By :(Jackie Bowler) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 4 cups strawberries -- quartered 2 cups blueberries 1/2 cup sugar 1/3 cup flour 1 teaspoon lemon peel -- grated 1 teaspoon fresh ginger -- grated TOPPING: 1/2 cup rolled oats 1/4 cup flour 1/4 cup light brown sugar -- packed 2 tablespoons honey 1 tablespoon butter -- softened 1/2 teaspoon salt Preheat oven to 3500. For filling, combine strawberries, blueberries, granulated sugar, flour, zest and ginger. Let stand 10 minutes. For topping, in bowl with fingers mix together oats, flour, brown sugar, honey, butter and salt until crumbly. Spoon fruit mixture into 1 1/2 quart baking dish. Sprinkle with oat mixture. Bake 35-40 minutes until fruit is bubbling and topping is golden brown. Cool slightly before serving. 252 cal.; 3 g. fat; 1 g. sat. fat. Hope you can use it. :) Jackie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Oven Hash Recipe By :The Lite Switch, J. McLean Jeter (Diane Jennings) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lean ground beef -- cooked, drained and rinsed (use HOT water) 1 cup potato -- coasley ground and cooked (4 med) 1/4 cup onion -- coarsely chopped 1/4 cup fresh parsley 2 teaspoons worcestershire sauce 2/3 cup evaporated skim milk salt (optional) and pepper to taste. 1/4 cup bread crumbs or nonfat cheddar cheese for topping 1. Coarsely grind the beef and mix with the next 6 ingredients. 2. Coat a 1 quart casserole with Pam. Pour mixture into dish top with bread crumbs and bake at 350 for 30 minutes. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biba Baked Beans Recipe By :Biba Restaurant, Boston (Irwin H. Walkenfelf@att.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried kidney beans -- (1) 1/2 cup cannellini beans -- dried 1/2 cup dried Great Northern beans 2 sprigs fresh thyme -- (2) 4 tablespoons olive oil -- for sauteeing 1 Large onion -- chopped 1 carrot -- chopped 1 jalapeno pepper -- seeded and chopped (3) 2 clove garlic -- minced 1 T cumin seed -- toasted (4) 1/2 cup canned tomatoes -- crushed 4 whole plum tomatoes 1/4 cup maple syrup 1/4 cup light brown sugar 1 bay leaf grated rind of 1 orange 1/2 tablespoon ground pepper 1/4 cup chopped fresh cilantro 2 cups water -- or vegetable stock 1/4 cup cider vinegar salt -- to taste additional cilantro. The following recipe is adapted from the New York Times magazine section from a while back. In this strictly vegetarian version (sanctioned by the NYT), it is one of the few bean recipes that I make over and over. Place beans in a bowl. Cover with cold water by 2 inches, add thyme and let soak overnight, at least 4 hours. Heat a heavy 2- to 3-quart casserole. Add oil. Sautee onion and carrot for about 10 minutes, until onions are translucent and carrot soft. Add jalapeno pepper, garli,c and cumin seeds, and cook a few minutes longer. Preheat oven to 300 degrees. (5) Drain beans, and add to the casserole, together with tomatoes, syrup, brown sugar, bay leaf, orange rind, peppercorns, cilantro, and water or stock. Cover, and bring to a slow simmer. Place casserole in oven, and cook for 1 hour. Add vinegar and salt. Cook 1 hour longer, until liquid has been absorbed, but the beans are still moist. Adjust seasoning - salt and pepper, and up to 2 more T vinegar. Garnish with additional cilantro. NOTES: (1) I generally use white kidney beans. Using all white beans gives a pleasing uniform color to the dish. Just about any combination of dried beans can be used. (2) Or, 1 heaping tablespoon of dried thyme. Just be sure to rinse it off completely. (3) Or, to suit your tolerance. I find that the peppers provide more of an undercurrent of heat than an outright fire, and so, too much is probably not a good idea in this dish. The hot pepper should act as a foil to the other sweet and sour components, not as an overpowering taste in itself. (4) To toast cumin seed, heat a small saucepan, add the cumin and heat, shaking the pan, until the seeds begin to dance (pop) and smell toasty. (5) I've made this recipe also in a crock pot and slow cooker with the same results. It takes considerably more time to cook, so adjust the times accordingly. Make sure the beans cook long enough to become tender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bicsuits -- Tips And Techniques Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Information, Tips, Misc. Southern Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- self-rising flour Recipe on side of flour bag As a Southerner (born & bred), I can tell you that the actual recipe has very little to do with light, fluffy biscuits. Just buy a bag of self-rising flour and follow the basic recipe on the side of the bag. Most are pretty much the same - flour, solid shortening (Crisco) and buttermilk - it's all in the technique. The best biscuits I ever ate were made by an older woman I knew from work. She was a widow, children grown & gone, so she used to invite my (ex) husband and I to Sunday dinner. She had been making biscuits since she was a little girl, her mother insisted that if she never learned to cook anything else in her life, no decent Southern man would ever marry a woman who couldn't make biscuits . Not having a Southern mother myself, I watched her intently, hoping to learn the secret. I remember watching Mrs. Honeycutt pour flour in a bowl, blend in Crisco with a pastry blender, then make a well in the center and add buttermilk - all without any measuring utensils! She always mixed with her hands instead of a spoon, then turned out the dough onto a floured surface, kneaded lightly and used a biscuit cutter to shape the dough. The biscuits then went onto a pan heavily greased with more solid shortening (she said she wanted the bottoms to "fry" in the oven to give them a crispy crust) and more shortening brushed on the tops. Bake them in a very hot oven and there you have it - Manna From Heaven. Even though I've tried and tried over the years, my biscuits have never come close to hers. However, the tips she gave me are consistent with all of the great Southern cooks I've known. First, DO NOT USE Bisquick or other such mixes. They won't give you the results you're looking for and no self-respecting Southerner would even have them in her kitchen . Buy a good quality brand of self-rising flour and follow the recipe for biscuits on the side of the bag. Keep the flour refrigerated between usage. (White Lily brand is the most popular in this area, followed by Red Band, but they may be regional brands). Second, thoroughly blend in the shortening before adding the buttermilk. You should barely be able to tell you've added any fat to the flour unless you run a little bit between your fingers. There should be little or no "crumbles" or lumps. Use a pastry blender. Third, mix in the liquid lightly - only until moistened. Then knead very gently - the less you handle the dough the more tender the biscuits will be. Lastly, invest in a biscuit cutter or use a clean, empty can which has had both ends removed - push down firmly and don't twist. The air trapped inside a drinking glass will push the dough down and result in a lower "rise". I can guarantee that if you follow the standard recipe and make use of these tips, you'll be utterly disappointed on your first few attempts. Don't give up! Biscuit making is as much an art as a science but keep at it, the results are well worth the effort. Sorry this has been so long-winded, I guess you can see how seriously we Southerners take our biscuits! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits, Southern Style Recipe By :Sara Creakbaum Serving Size : 1 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Southern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour buttermilk vegetable oil For a 9" cake pan of biscuits (about 10), put two cups flour in a bowl. Mix in enough buttermilk so that it holds together but is not dry (the wetter the better). Drop this mixture onto a floured surface and pat it out until it's about 3/4 inch thick. Cut out biscuits and place in greased pan. Put a light coat of vegetable oil on tops of biscuits (maybe you can use a "Pam"-type spray, I've never tried it). Bake in 350 oven for about 15 minutes. - - - - - - - - - - - - - - - - - - - NOTES : I spent the first 33 years of my life (all but the last year) living near Memphis, TN, where biscuits are required at every meal. Please note that you have to use a very soft, fine flour. I only use "WR" brand. * Exported from MasterCook * Black And White Torte Recipe By :Veggie Life, March 1996, page 50 (Simmie Sinow) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- White Chocolate Mousse: 1 tablespoon gelatin -- Kosher 1/4 cup Water -- Cold 1 Cup 1% Milk 6 Ozs White Chocolate -- chopped 4 Egg Whites -- room temperature 1 Dash Salt 1/2 Tsp Vanilla 1/8 Tsp Cream Of Tartar 1/2 Cup Sugar Chocolate Cake: 1/2 Cup Cake Flour 2/3 Cup Sugar 1/2 Cup Cocoa Powder -- unsweetened 1/2 Tsp Salt 4 Eggs -- room temperature 1/2 Tsp Vanilla 1/4 cup creme de cacao -- or other choc liquer For Decorating Torte: Additional Cocoa Powdered Sugar TO MAKE MOUSSE: In a small saucepan, combine gelatin and cold water and set aside to soften, about 3 minutes. Whisk in milk and cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat, add white chocolate, and stir until chocolate is melted and mixture is smooth. Pour into a bowl and refrigerate until syrupy and starting to set, about 1 hour. In a large bowl, beat egg whites until just foamy. Add salt, vanilla, and cream of tartar and continue beating until soft peaks form when the beaters are raised. Gradually beat in sugar, 1 tablespoon at a time, until the mixture forms stiff peaks, about 4 minutes. Remove cooled white chocolate mixture from the refrigerator and gently fold in the beaten whites. Return mousse to the refrigerator for at least 1 hour, or until ready to assemble torte. TO MAKE THE CAKE: Preheat oven to 350 degrees. Cut a piece of wax paper or parchment to fit the bottom of a 9X9" baking pan. Spray pan, line with paper, and spray again. In a medium bowl, sift together flour, 1/3 cup of the sugar, cocoa, and salt. Set aside. Combine remaining sugar with eggs and beat with an electric mixer at high speed until mixture is pale yellow and forms soft peaks when beaters are raised. Beat in vanilla and chocolate liqueur. Sprinkle flour mixture over egg mixture a few tablespoons at a time, folding gently after each addition, until all flour mixture has been incorporated. Pour into prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Invert cake onto a piece of wax paper and let cool. TO ASSEMBLE CAKE: Wash and dry the cake pan. Tear off 2 sheets of plastic wrap at least 16 inches long. Use the sheets to line the cake pan, crossing them over one another, and allowing wrap to extend over pan sides. When cake is cool, cut into 2 equal layers, using a long-bladed serrated knife. Spread half of the white chocolate mousse evenly over the bottom of the plastic lined pan. Place 1 cake layer gently over the mouse, spread with remaining mousse, and top with remaining cake layer. Wrap with plastic wrap and freeze for at least 4 hours, or overnight. BEFORE SERVING, peel back plastic wrap from top of cake, invert onto a piece of wax paper, and carefully remove plastic. Dip a long knife in warm water and wipe it off. Carefully trim each side of the torte, dipping and wiping the knife after each cut. Using a fine sieve, dust top of cake [a mousse layer] with cocoa. Cover cake top with a decorative stencil and dust with powdered sugar. Carefully lift stencil off cake. Return cake to freezer until ready to serve. [Cake will keep in a covered container for up to 6 weeks.] TO SERVE CAKE: Using the dip and wipe method, cut cake in half, then cut each half into four slices. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean And Chicken Casserole Recipe By :Quick & Healthy, B. Ponichtera (Katherine Rodman) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Legumes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless boneless chicken breast -- cut into strips 1/4 teaspoon salt 1/4 teaspoon chili powder 1/8 teaspoon pepper 1 cup brown rice -- quick cooking uncooked 1 1/4 cups chicken broth 1 can black beans -- (15 oz) drained and rinsed 1 can green chile -- (4 oz) diced 1/8 tsp cumin -- and 1/8 teaspoon cayenne 1/8 teaspoon garlic powder 1/4 tsp onion powder 1/4 teaspoon dried oregano 2 ounces lowfat cheddar cheese -- grated Spray a 9x13 inch pan with Pam. Arrange chicken in pan and top with salt and chili powder and pepper. Bake at 350 degrees for 20 minutes or until chicken is done. Meanwhile, cook rice according to package directions, substituting chicken broth for water and omitting salt and butter. When rice is done, mix in black beans, chiles and remaining seasonings. Pour drippings from cooked chicken into rice mixture and mix well. Spread over chicken. Top with grated cheese. Return to oven for 5 minutes or until cheese is melted. 5 servings (Serving size 1 1/4 cups) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean And Corn Salsa Recipe By :Fatfree List (Kim Allen) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans black beans -- (15 oz.) rinsed and drained 1 cup frozen yellow corn -- defrosted and drained 1 cup frozen white corn kernels -- defrosted and drained, (preferably white shoepeg corn) 1/2 cup fresh cilantro -- chopped 1 jalapeno -- minced 1 large tomato -- peeled and chopped 2 cloves garlic -- minced 1 large sweet onions -- (Florida, Maui, Bermuda, or Vidalia), chopped 3 green onions -- thinly sliced 1 teaspoon chili powder 1 Tablespoon ground cumin 3 Tablespoons lime juice 1/4 teaspoon ground black pepper 1 dash cayenne pepper salt to taste Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips. Enjoy! I've taken this to numerous potlucks and people really like it. I've also eaten it for more lunches than I can remember. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean And Corn Salsa #2 Recipe By :Crystalle Haynes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cans black beans -- (15 oz.) rinsed and drained 1 Can corn -- (29 oz) drained and rinsed (this ends up being 2 1/4 C corn) 1/2 Cup fresh cilantro -- chopped (about 1/2 bunch) 1 Can tomatoes with green chilis -- ie, Ro-Tel (10 oz) NOT drained (2 1/4 C) 1 Large yellow onion -- (or white) chopped 1 Teaspoon chili powder 1 Tablespoon ground cumin 3 Tablespoons lime juice 1/4 Teaspoon ground black pepper 1 Dash cayenne pepper salt to taste Thoroughly, but gently, mix everything together. Allow to sit at least 4 hours, preferably overnight. This *definitely* gets better as it sits!!! I found and made a similar recipe, only it included chopped mangoes. [John Nardo] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean And Corn Salsa #3 (Very Easy) Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- rinsed and drained (also works with pinto beans) 1 can Mexicorn -- drained 1/2 cup salsa -- (1/2 to 1) fresh lime fresh cilantro cumin and black pepper to taste Mix ingredients gently, and refrigerate. We serve this with baked, low-salt Tostitos, but it makes a great side dish as well and is very flexible with the spices and amounts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean And Mango Salad Recipe By :(Jill Huntley) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes -- DelMonte Salsa style -- 1/2 oz.) 1 can black beans -- (15 oz.) 1/3 bag frozen white corn -- (16 oz. size bag) or yellow corn 2 slices red onion -- chopped 1 mango -- chopped or substitute peaches in a pinch 1/2 teaspoon lemon Juice 1/2 teaspoon lime juice or all lemon or all lime juice Salt and fresh ground pepper 1 teaspoon cumin fresh mint -- optional Drain and rinse separately in a colander the tomatoes, beans, and corn. Combine all of the above. Gently and thoroughly mix everything. I adjust the juice and seasonings to taste - these measurements are pretty close to my preference. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Burrito Recipe By :Terry J. Pogue Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1 tablespoon cumin sprinkle brown sugar splash balsamic vinegar 1 can black beans -- drained 1/2 cup frozen corn 1/2 whole onion -- sliced 1/2 whole red pepper -- sliced 1/2 whole yellow pepper -- sliced Saute 1/2 of a red and yellow bell pepper and 1/2 sliced onion in olive oil. When veggies are still not too done sprinkle in the seasonings. Stir it all together and heat thru then roll in a preheated flour burrito. Or serve as a side dish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Cakes Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried black beans -- rinsed (I used 1 cup) water for soaking and cooking beans *** 1/3 cup vegetable broth -- or liquid for saute 1/2 onion -- chopped 2 garlic cloves -- chopped 1/2 green bell pepper -- chopped 1/2 jalapeno -- chopped (1/2 to 1) 1 tablespoon honey 1 tablespoon cider vinegar 1 teaspoon chili powder 1 teaspoon ground cumin Cover beans with water and soak overnight in heavy pot. Drain. Add enough fresh water to pot to cover beans by 4 inches. Boil until just tender, about 1 hour. Heat broth or water in heavy skillet over med. heat. Add onion, bell pepper, garlic and jalapeno. Saute till tender, about 6 minutes. Add onion mixture to beans. Stir in honey, vinegar, chili powder and cumin. Simmer over low heat till beans are very tender and liquid is absorbed, stirring occasionally about 45 minutes. The more liquid that gets absorbed, the better off you will be when the mixture has to be cooked until it dries out. Don't cook out all the liquid though. (Can be made 2 days ahead. Cover and chill) Puree beans. Season with salt and pepper. Transfer to non-stick skillet. Stir over med. heat until very thick and dry, kind of mashed potato consistency. Here's where my recipe differed from the posted one. It said that it would take 4 minutes, it took me over 30 minutes but that may have been since I didn't cook out all the liquid. Cool. Form bean puree into six 2-inch diameter cakes. Spray nonstick pan with PAM-like substance. Heat over med. heat. Cook cakes till brown, about 4 minutes per side. Be careful turning them over, they don't become solid when they cook. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Chilaquiles Recipe By :Cambridge Slim Cuisine-2nd Helping,S. Kreitzman(D.Webster) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Corn Tortillas 1 Onion -- chopped 10 ounces chicken Stock -- or any stock 3 cloves garlic -- crushed 1/2 teaspoon Cayenne pepper 1/2 teaspoon Ground cumin 1/2 teaspoon Chili powder 2 pounds Cooked black beans or 3 (14 oz each) cans kidney beans -- drained beans drained 15 ounces Tomato sauce -- flavoured with -- pinch cayenne and pinch cumin 8 ounces mozzarella cheese -- finely shredded 6 tb Parmesan cheese Chopped fresh coriander Lime wedges 1. Pre-heat oven to 300 degrees F, 150 degrees C, gas mark 2. 2. Bake the tortillas directly on the oven shelf for 15 to 20 minutes, turning once until crisp right through. They will break with a clean snap. Break into coarse pieces and set aside. 3. Spread onion pieces out in a heavy frying pan. Cook over moderate heat without stirring until the onions are sizzling and beginning to stick to the pan. Stir in the stock and let it bubble up, stirring up the browned deposits in the pan as it bubbles. Stir in the garlic and the spices. Turn the heat down and simmer, stirring frequently until the mixture is thick, not at all soupy, and the onions and spices are frying in their own juices. Don't rush this step. It is essential that the spices should not have a harsh raw taste. 4. Stir in the black beans and heat gently. Mash roughly while still in the pan, with a potato masher. You want a rough lumpy mixture, not a smooth puree. Set aside. 5. In a gratin dish spread a layer of a third of the tortilla pieces. Spread a layer of the black beans over the tortillas and spread a third of the tomato sauce over the black beans. Sprinkle with one third of the cheeses. Repeat this, ending with a layer of the beans, sauce and cheeses. 6. Bake for 30 minutes covered. Uncover, and bake for 5 to 10 minutes more. Serve garnished with lime wedges. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Chili Recipe By : (Jennifer Berger) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans black beans 1 can green chili peppers -- diced 1 can tomatoes -- DelMonte Chile ready 1 chopped onion Combine all ingredients in a large pot and simmer for about an hour. Add pepper and tabasco sauce to taste. You could also add a can of corn, or a can of spinach, or some potatoes for texture. Another idea for making a "meaty" chili is to add rice for heartiness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Chili Burgers Recipe By :MasterCook List (Jeff Mayzurk) (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup Quinoa -- rinsed 2 cups black beans -- flakes 1 1/2 cups boiling water 2 teaspoons Chili powder 1 teaspoon Ground cumin 1/2 cup Fresh cilantro -- chopped 2 Green onions -- chopped 1/2 cup Red bell pepper -- chopped 1/2 cup bread crumbs 3/4 teaspoon Salt 2 teaspoons Vegetable oil -----OPTIONAL GARNISHES----- 2 cups Lettuce -- shredded 1 cup lowfat cheddar cheese -- OR cheddar-style soy grated 1/2 cup Nonfat sour cream 1 cup salsa Avocado -- diced Ripe olives -- sliced Green onions -- chopped Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2 Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Dip Recipe By :Great Tasting Low Fat Recipes (Sudeshna Bandyop) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Rave Reviews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces black beans, cooked -- rinsed and drained 1/2 cup Miracle Whip(r) Free 1/2 cup lowfat sour cream 4 ounces green chiles -- drained 2 tablespoons chopped cilantro 1 teaspoon chili powder 1/2 teaspoon garlic powder Few drops of hot pepper sauce Cookbook part of "Favorite Brand Name Recipes series". "Here is a recipe that I make very often and always get rave reviews." [Sudeshna] Yields 2-1/4 cups; serving size 2 tblsp. Procedure: Mash beans with a fork. Stir in everything else untill well mixed. Refrigerate until ready to serve. Goes well with tortilla chips, carrots, celery etc. Note: I usually use fat free sour cream (I think fat free yougurt would work fine too), fresh garlic, fresh green serrano chillies, about 3 to 4 tblsp of cilantro and skip the chilli powder. I also use a blender to blend everything instead of mashing with a fork. That depends on how smooth you like your dip. A food processor would do a great job. So go ahead and use it if you have one. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Dip With Garlic Recipe By :Food & Wine,December 1993 (Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- rinsed and drained (19 0z) 2 large Garlic cloves -- coarsely chopped 2 tablespoons onion -- coarsely chopped 2 tablespoons fresh cilantro -- coarsely chopped plus additional sprigs for garnish 1 tablespoon Fresh lime juice 1 small chili pepper (your choice, pick your pain threshold) 1/4 teaspoon Ground cumin 1/4 teaspoon Thyme Salt and freshly ground pepper In a food processor, combine all the ingredients except cilantro sprigs. Add 2T water and process until smooth. Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat-free tortilla chips. (adapted from December 1993 _Food & Wine_) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salad Recipe By :Shirley Anne Farrow Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Black Beans -- see General Recipe equals: 1 lb cooked black beans) Add any of the following: 2 handfuls Wild rice -- cooked w/broth 1 can corn 1 can mushroom pieces -- or fresh 1 chopped tomato 1 bell pepper -- chopped 1 red onion -- or green cilantro -- or fresh basil -- or fresh thyme -- or fresh oregano -- or dried oregano ff salad dressing Add anything else if it sounds good or substitute at will. Marinate in fat free salad dressing. I always jazz up fat free dressing with good wine vinegar, smashed garlic cloves, herbs, etc. Also can add teensy amt. We use this salad as a main dish with side dishes added and a good bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salsa Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- (15 oz) rinsed and drained or black-eyed peas -- rinsed and drained 1 can mexican style corn 1 jar salsa lime fresh cilantro cumin or chili powder Mix beans and corn (drain corn first). Add salsa until it reaches right consistency (I like it moist, so I usually add 1 to 1.5 cups, and I use medium salsa). Season to taste with lime (about 2 tsp), Cilantro (about 2-3 tablespoons, chopped), and cumin (about 1 tsp). Serve with baked tortilla chips - this goes over really well at parties as a dip, but I also like it as a side dish. Adding more cilantro and/or lime will give it more zing, and using chili powder will give it a little more spiciness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Salsa #2 Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Salads Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups black beans -- drained or blackeyed peas 3 Cups yellow corn -- cooked 1/2 green bell pepper -- chopped 1/2 red bell pepper -- chopped 1/2 sweet onions -- chopped garlic to taste (i used 1 large clove finely chopped) cumin -- or chili powder 1 green chile -- chopped, or 2 1/4 Cup chopped fresh cilantro dressing: 1/4 Cup lime juice hot sauce -- to taste I used about 1/3 cup lime juice, 1/4 cup + a dash of rice vinegar, and about 1/8 cup sesame oil. i would experiment here. then add hot sauce to taste. i only added about 3/4 tsp, but i was using a very pungent szechuan sauce, and was trying to please a mixed group. toss together, and chill for several hours. it's easy, very pretty, and quite different. i'm eating some today for lunch warm over rice. hope this helps. - - - - - - - - - - - - - - - - - - - NOTES : Kathie Shinholser * Exported from MasterCook * Black Bean Soup Recipe By :Controlling Your Fat Tooth(Nadine L. Keilholz) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c chicken broth 6 cloves garlic 1 med onion -- chopped 1 c celery -- chopped 1 tsp ground coriander 1/4 tsp ground red pepper 1/4 tsp salt 3 cans black beans -- drained(15 oz each) Makes: 10 cups. In a medium stockpot, simmer broth, garlic, onion, celery and seasonings for one hour. In a blender or food processor, puree one can of beans; add to stockpot. Stir in remaining beans and heat through. Variation: Add one cup cooked macaroni or shell shaped pasta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Soup #2 Recipe By :Jack Spratt Cookbook,Polly Zane (Barbara Brandt) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Black Beans 2 1/2 Qt Water 2 Tbsp Chicken Bouillon Cube 1/4 Cup bacon bits -- imitation 1 Pinch Mustard Powder 1 Cup Onion -- minced 1/2 Cup Celery -- minced 1/2 Ounce Butter Buds(r) -- dry 1/2 Ounce Lemon Juice 2 Tablespoons Red Wine Here are some more soup recipes heavily adapted from The Jack Spratt Cookbook by Polly Zane: Soak beans in water 4 hours or over-night. Do not drain. Add all remaining ingredients except Butter Buds, lemon juice and wine. Cook for 2-3 hours till beans are soft and mushy. If you prefer a smooth soup, blend and return to pan. Just before serving, mix wine with lemon juice, whisk in Butter Buds and add to hot beans. I did not blend mine; I liked the whole beans. I actually cooked mine much longer than 3 hours because I just left it to simmer while I was gone from the house and I was gone longer than I had expected to be. It didn't seem to hurt it any. I think that this might be a good candidate for all day in the the crock pot. This was good the first day and even better reheated the next day for lunch. serves 8 - 200 calories and 1.5 grams total fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Soup #3 Recipe By :Jeremiah Tower (Eddie Reiter) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound black turtle soup beans 1 Whole onion -- peeled, chopped 1 Medium carrot -- peeled, chopped 1 Stalk celery -- choppped 6 Cloves garlic 1 bouquet garni (parsley -- thyme, tarragon, bayleaf, wrap 1 In cheesecloth -- tie as packet) 1 Whole ham bones 2 Quarts chicken stock -- (to 3) 1 Tablespoon ground cumin 1 Tablespoon ancho chili powder 1/2 Cup sour cream 2 Tablespoons milk salt 1/2 C salsa Rinse and sort the beans. Soak overnight in cold water. Put beans, onion, carrot, celery, garlic, bouquet garni, ham bone, chicken stock to cover in large pot. Bring to a boil, skim off any scum that rises to the surface. Simmer slowly, loosely covered, about 2 hrs, until beans are tender. Add more stock if the level falls below surface of beans. Stir often. When beans are cooked, puree them. Mix puree with cumin and chili powder. Mix sour cream and milk until smooth. Heat bean puree, adding more stock to get a consistency that will pour out of a ladle like thin cereal. Season. Pour into warm soup plates. Garnish with sour cream drizzled over each, salsa in the center. NOTE: Very good without ham bone, and with vegetable broth instead of chicken broth. We like yogurt as well as sour cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Soup #4 (The Best) Recipe By :Good Food Gourmet,Jane Brody p.99 (C.K.Peterson) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOUP : 1 pound dried black beans -- picked over, -- rinsed, and soaked for 10 hours -- or longer in water to cover -- by at least 4 inches 6 cups beef broth -- (I use veg. broth) 8 cups water 28 ounces canned tomatoes -- chopped, with juice 2 teaspoons cumin -- (I used ground) Salt to taste -- optional Black pepper to taste JALAPENO CREAM: -- optional 2/3 cup nonfat plain yogurt 1 jalapeno -- (1 to 2) --or- pickled jalapenos -- seeded and minced 3 tablespoons fresh parsley -- minced 1 tablespoon cilantro -- minced, optional GARNISHES: -- optional 1/2 cup red onion -- chopped 1/2 avocado -- peeled, seeded, and chopped Here is a great black bean soup. (I've tried many and this makes a hit with the most people. Those that don't like jalapeno just don't put the jalapeno cream on top. It is still wonderful.)[Kay] Serves 6-8 main course or 8-10 first course Prep. tip. You can prepare the soup up to 4 days in advance and store it, covered , in the refrigerator. Or you can freeze it. The jalapeno cream can be prepare 1 or 2 days ahead. Serving suggestions: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. 1. Drain the beans, and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour. 2. Stir in the tomatoes with their juice, and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1/2 hours, since the timing depends on dryness or age of the beans.) 3. Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go. 4. Season the soup with the salt and pepper. Bring soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stiffing it often, until the desired consistency is reached. 5. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley and cilantro. Serve a dollop of the cream atop each bowl of soup.. If you wish add the other garnishes. (Red onion and avocado.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Spread Recipe By :COOKING RIGHT,SHOW #CR9684 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup black runner beans 1 pound red onions -- peeled and chopped 2 tablespoons fresh garlic -- minced 1 1/2 teaspoons minced serrano chile 1/2 teaspoon fennel seed -- crushed 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 tablespoon olive oil 2 tablespoons tomato paste 1 teaspoon adobo sauce from chipotles in adobo (optional) 1 tablespoon sherry vinegar 3 tablespoons minced fresh cilantro salt and drops of Tabasco to taste Sort the beans, rinse them well and soak overnight. Cook over moderate heat until very tender. While the beans are cooking, slowly saute the onions, garlic, chile, fennel, cumin and cinnamon in the olive oil in a covered pot until very tender. Puree the onion mixture. Drain and mash the beans or puree until very smooth, adding a tablespoon or two of cooking liquid if necessary. (For a very smooth spread, press the mixture through a strainer to remove bean skins). Combine the beans and the onion puree. Stir in the tomato paste, adobo sauce, sherry vinegar and cilantro. Season to taste with salt and drops of Tabasco. Store covered in refrigerator up to 7 days. Yield: approximately 2-1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans Recipe By :Cambridge Slim Cuisine-2nd Helping,S Kreitzman(D.Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Dried black beans -- washed 6 1/2 pints Water -- (see note) 1 large onion -- (Spanish) chopped 10 ounces Vegetable stock 4 cloves garlic -- peeled 1/2 teaspoon Ground cumin pinch Ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon Ground coriander pinch Cayenne pepper 3 1/4 pints Vegetable stock Freshly ground pepper to taste 1. In a cool part of the kitchen soak the beans overnight in 3.25 pints of water. On the next day, drain them. 2. Spread onion pieces on the bottom of a heavy saucepan. Heat until they sizzle and begin to stick to the pan. Pour in stock, and stir in garlic and all seasonings. Simmer, stirring occasionally until the mixture is thick, and the onions and spices are frying in their own juices. When the onions are tender, dump in the drained beans. 3. Stir in 3.25 pints of stock. Cover and simmer for 1 hour. 4. Season to taste with salt and pepper. Simmer for an additional hour more until very tender. Taste and adjust seasonings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans #2 Recipe By :(Bernie Hirsch) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Turkey Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound dried black beans -- soaked overnight or canned black beans ham hocks -- optional 2 Cups onion -- chopped 3 Cloves garlic 7 Cups chicken broth 1/4 Teaspoon cayenne 1 Tablespoon red wine vinegar 1/4 Cup dry sherry Garnishes: chopped green onions lime, unpeeled and thinly sliced diced ham or turkey shredded cheddar cheese Rinse and pick over beans. Cover beans by about 4" of water & let stand overnite. (If you use the canned ones, you don't have to do this). In a large pot saute onions and garlic in a splash of broth, sherry or water, until onions are translucent. Drain beans & rinse with clean water. Add beans & broth to onions, bring to boil & add ham hock & cayenne. Partially cover and simmer, stirring occasionally until beans are tender, 2-4 hours (unless you use canned beans, then maybe 15-30 minutes). Remove & cut up ham hock. Remove & puree 1/2 the beans and stir them back in adding vinegar & sherry. Serve hot over rice and pass the garnishes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans - General Recipe By :Shirley Anne Farrow Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds black beans 1/2 teaspoon salt -- (to 3/4t) Soak for about 3 hours. Rinse. Cook until tender but not soft soft. Add a little salt while cooking - maybe 1/2 to 3/4 tsp. Add a couple of handfuls of brown (or white) rice to the pot during the last half hour (at least) of cooking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans And Tomatoes Recipe By :Shirley Anne Farrow Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Black Beans -- see General Recipe cooking liquid -- as needed (equals: 1 lb cooked black beans Add: 1 onion -- or two 1 garlic clove -- or two chopped pepper 1 tsp Cumin seed 1 tsp ground cumin -- dried Cilantro Oregano Sweet basil 1 can tomatoes Salt to taste (I use a stewed tomato product - Italian or Mexican style - because it has pear tomatoes in it. These tomatoes don't cook away, but stay in little chunks. Also extra stuff in the can for flavoring doesn't hurt. ) .Cook until beans are tender. Sometimes I also add a handful of wildrice in addition to the brown rice to the pot. I like to serve fat free flour torillas with above beans because I like to "dip". My daughter uses the beans for burritos. Or I add a good bread and a salad to complete meal. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Beans With Yellow Rice Recipe By :Fatfree List:Philadelphia Inquirer (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups onion -- chopped 1 cup green bell pepper -- or red, diced 1 cup carrot -- diced 1 tablespoon garlic -- chopped 2 teaspoons cumin 1 can tomatoes 19 ounces black beans, cooked 1/2 cup water 1 tablespoon jalapeno pepper -- minced salt to taste For rice: 3/4 teaspoon ground turmeric 1/4 teaspoon ground cumin 2 3/4 cups water 1 1/2 cups rice -- basmati is good salt to taste Saute veggies in a little water until they are golden, about 10 minutes. Add remaining ingredients and cook for 30 minutes or longer. Combine spices in a skillet and heat over low heat until fragrant, about 30 seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done (15 minutes for white, about 40 minutes for brown). Serve beans over rice, with some chopped cilantro and yogurt optional. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Eye Pea Salad Recipe By :CHEF DU JOUR (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup blackeyed peas -- soaked overnight 1/2 onion -- diced 1/4 cup red bell pepper -- roasted seeded and chopped 1/4 cup yellow bell pepper -- roasted seeded and chopped 1/2 teaspoon garlic -- minced 3 tablespoons Barbecue sauce -- Texas style 1 cup vegetable stock -- * *adapted to LF by Tina D. Bell SHOW#DJ 9280,BOBBY FLAY,JACK MCDAVID In a sauce pot cook black eye peas in stock for 40 minutes. Cool and add remaining ingredients. Season to taste with salt and pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Eyed Pea Dip Recipe By :Eating Well Rush Hour Cookbook (Donna J. Clark) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black-eyed peas -- (15 1/2 oz.) 1/4 cup fresh parsley -- packed 2 tablespoons lemon juice 2 tablespoons olive oil -- (or less) 1 1/2 teaspoons garlic -- chopped 1 1/2 teaspoons chopped fresh tarragon -- (or 1/2 t dried) 1/4 teaspoon freshly ground pepper salt to taste Place everything in food processor and process till smooth. I served it with raw carrots, zucchini, and celery. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Forest Cake Recipe By :(Reggie Dwork) Serving Size : 12 Preparation Time :1:15 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 C Water 1 C Honey 1/2 C Applesauce 1 Tsp Vanilla 1 Tsp Vinegar 2 C White Flour -- unbleached -- or whole-wheat pastry flour 3/4 C Cocoa 1 tbsp Baking Powder 1 tsp Baking Soda Syrup: 1/2 C Water 1/4 C Honey 2 Lemon -- thinly sliced -- or orange slices 1/3 cup Kirsch -- or light or gold rum Icing: 3/4 C Water 2 tsp Vanilla 1/2 C Honey 10 oz Tofu -- lowfat, firm 16 oz Cherries -- Frozen CAKE: Preheat oven to 350 deg. F. Combine liquid ingredients in a lg bowl and whisk well. Sift dry ingredients together, and whisk into liquid mixture. Pour into a sprayed and floured 9" cake pan and bake for about 35 min., or until springy. Cool cake completely, and remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers. SYRUP: Combine water, honey, and lemon or orange slices in a sm. pan and boil for 3 min. Let cool, then add kiesch or rum. ICING: In a blender, combine water and vanilla. Blend until smooth and creamy. Add honey and tofu and blend again. Set aside 2 C of the mixture for the vanilla icing for top and sides of the cake. To mixture still in blender, add melted chocolate and 3 T syrup. Blend again until smooth. Chill both icings before using. TO ASSEMBLE: Carefully remove the two top layers of cake. Brush some syrup onto bottom layer, and spread half the chocolate icing on it. Place the middle cake layer on top. Brush with more syrup, and spread the rest of the cholocate icing over it. Put down a layer of cherries, and dot with a little of the vanilla icing to help the top layer stick. Place the top layer on the cheries, and brush again with syrup. Frost top and sides of cake with vanilla icing, decorate with cherries and pipe rosettes with a pastry bag, if desired. Chill several hours before serving. The cake can be kept covered if not being served until the following day. However, the frosting tends to discolor after about three days. NOTE: I left out of the icing 3/4 C raw cashews and 3 oz. semi-sweet chocolate, melted. - - - - - - - - - - - - - - - - - - - NOTES : Recipe adjusted to lower fat content. * Exported from MasterCook * Black Forest Pumpernickel Bread Recipe By :Bread Machine Magic,Linda Rehberg & Lois Conway(A. Miner) 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 Lb: -- 1 lb. loaf 1 1/8 cups Water -- (3/4 C.) 1 1/2 cups Bread Flour -- (2/3 C.) 1 cup Rye Flour -- (2/3 C.) 1 cup Whole Wheat Flour -- (2/3 C.) 1 1/2 teaspoons Salt -- (1 tsp.) 1 1/2 tablespoons Oil -- (1 T.) 1/3 cup Molasses -- (3 T.) 3 tablespoons Cocoa Powder -- (2 T.) 1 tablespoon caraway seed -- (2 tsp.) 2 teaspoons Yeast -- (2 tsp.) (Red Star) For Ellen, I think you could use almost any bread recipe for filling with dip. Here is the "traditional" version - pumpernickel. It is a little more dense than some breads. I use SAF instant yeast and always use a scant T. for 1-1/2 lb. loaves. You might want to add some vital wheat gluten to make this a less-dense loaf. It is truly delicious and is the only pumpernickel I make. You can also substitute applesauce or another fat substitute for the oil, but it is pretty low already. Directions: Use Light Crust setting Cool 1 hour before slicing. You can add 1 tsp. instant EspressoPowder for flavor. Bread may also be done on dough cycle, then finished in the oven. - - - - - - - - - - - - - - - - - - - NOTES : I have tried many bread machine recipes to make a Black Forest Pumpernickel that rises well and tastes good. My favorite is in Bread Machine Magic, by Conway-Rehberg, publisher: St. Martin's press. Recipe is given with 1-1/2# size loaf...followed by 1# size loaf * Exported from MasterCook * Black-eyed Pea Dip Recipe By :Eating Well Rush Hour Ckbk (Donna Clark) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can blackeyed peas -- (15 1/2 oz.) 1/4 cup fresh parsley -- packed 2 tablespoons lemon juice 2 tablespoons olive oil -- (I cut this way back!) 1 1/2 teaspoons garlic -- chopped 1 1/2 teaspoons chopped fresh tarragon -- (or 1/2 t dried) 1/4 teaspoon freshly ground pepper salt to taste I found this bean dip in the Eating Well Rush Hour Cookbook and made it this weekend--really good! I served it with raw carrots, zucchini, and celery. Place everything in food processor and process till smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black-eyed Peas And Barley Pilaf Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Frozen peas -- thawed 3/4 cup barley -- quick cooking 1/4 cup Parsley -- chopped 1/4 cup onion -- chopped 1 teaspoon Thyme 1/2 teaspoon Salt 15 ounces blackeyed peas, canned 14 1/2 ounces Vegetable broth Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackberry Crisp Recipe By :adapted from Berries, Williams and Sonoma Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1 cup Flour 1 cup Sugar 1 teaspoon Baking Powder 1 Egg -- Beaten Filling: 2 tablespoons Flour 3/4 cup Sugar 4 cups Blackberries, Frozen -- to 5 C, or fresh 1 stick Unsalted Butter -- melted Preheat oven to 375 deg F. In a med. bowl, combine flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in egg, mixing until the topping is crumbly. Set aside. To prepare the filling, mix flour and sugar in a sm. bowl. Place blackberries in a lg. bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the blackberries. Transfer berry mixture to well-buttered oval pot pie dishes or one 9x9x2" baking dish, and sprinkle topping over berries. Drizzle butter evenly over the crymbly topping. Place baking dish on a baking sheet to prevent spillovers into the oven. Bake for 45 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackberry Sorbet Recipe By :Melanie Barnard, of Bon Appetit Mag (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Quick & Simple Ideas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned blackberries -- in heavy syrup, 2 teaspoons blackberry brandy -- optional Force blackberries through a sieve to remove the seeds. Transfer to a plastic container and freeze at least 12 hours. Remove the blackberries from the freezer and place the container in hot water for about 1 minute. Slide the fruit out and chop into 1-inch pieces. Place in a food processor with the brandy and process until smooth, about 1 minute. Serve at once or transfer to a container and place in the freezer. - - - - - - - - - - - - - - - - - - - NOTES : Printed in the Atlanta Journal/Constitution, August 15, 1996. Bernard was commissioned by the Steel "Packaging Council, a trade group, to present new uses for canned foods at the April conference of the International Association of Culinary Professionals in Philadelphia. Also see recipe "Fruit Sorbets, Easy Procedure from Canned Fruits" * Exported from MasterCook * Blackberry Vinegar - Great Chefs Recipe By :(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Blackberries 1 cup white vinegar Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackened Seafood Or Chicken Recipe By :Lee Wilson Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fish fillet -- (4 oz each) 2 tablespoons paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon cayenne 1 teaspoon white pepper 1 teaspoon black pepper 1 teaspoon thyme 1 teaspoon oregano 2 teaspoons salt -- optional vegetable cooking spray This works with almost any skinless fish filet or boneless chicken breasts. I like salmon filets best. Remove the skin and the bones (if any still remain). 1. Combine seasonings in medium to large bowl. 2. Wash fish. Pat fish dry. 3. Coat fish thoroughly with seasonings. 4. Spray both sides of fish thoroughly with vegetable spray. 5. Grill 10 minutes per inch of thickness over hot griddle (cast iron if available), turning frequently. 6. Serve with a lemon wedge. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackeyed Peas And Barley Recipe By :Lean And Luscious & Meatless (Reggie Dwork) Serving Size : 6 Preparation Time :1:30 Categories : Casseroles Eat-Lf Mailing List Legumes Main Dishes Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Oz Blackeyed Peas, Canned -- rinsed and drained 1 C Onion -- chopped 1/2 C Celery -- chopped 1/3 C Barley -- uncooked 1 C Nonfat Dry Milk -- or substitute 1 1/4 C Water 1 Bay Leaf -- broken in half 1/8 Tsp Salt 1 tsp Pepper 1/4 tsp Dried Thyme 1/4 tsp Dried Rosemary 1/4 tsp Garlic Powder Preheat oven to 350 deg. F. Lightly spray a 1 3/4 qt casserole dish with nonstick cooking spray. In a lg. bowl, combine all ingredients, mixing well. Place in prepared casserole. Cover tightly and bake 1 1/4 hrs, or until barley is tender. Stir once, halfway through cooking time. Remove and discard bay leaf before serving. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 189.6 Fat 1 g Carbs 32.6 g Protein 13.3 g Sodium 514 mg Dietary Fiber 5.5 g CFF 4.6% * Exported from MasterCook * Blintzes Recipe By :A Jewish Mother's Ckbk,Elaine Radis(Stephen Kline) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Desserts Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BLETLACH (LEAVES): 1/2 teaspoon Salt 2 cups Flour 1 cup Water 1 cup Skim Milk 2 cups egg beaters(r) 99% egg substitute or- equivalent to 8 eggs Pam -- or similiar cooking spray FILLING: 1 1/2 pounds farmer's cheese -- or Dry Cottage Cheese,or Pot Cheese 8 ounces NonFat Cream Cheese 4 tablespoons NonFat Sour Cream 1/2 cup egg beaters(r) 99% egg substitute -- or equivalent to 2 eggs 1 pinch salt and pepper -- to taste BATTER: 1. In a blender, put the the flour with the salt; add eggbeaters, add water & milk gradually to until batter is smooth and thin. 2. Heat a small frying pan, Teflon makes life easy, and spray with Pam. 3. When pan is hot, put in about 1/4 cup batter, tilt pan until the batter covers it all over. Cook until it begins to blister and is shiny. 4. Turn out on a towel on a table. Continue until all the batter is used. Should make about 24 circles. FILLING: 1. In a large bowl, break up the farmers' cheese, and the nonfat cream cheese, and with a fork mix together, add the eggbeaters, salt & pepper and continue to mix. Slowly add up to 4 tbpsn of non-fat sour cream, mixing completely. Now it's time to 'build your blintzes'. 2. Put some filling off center on each circle. Fold the bottom up; the two sides in and then roll over to the top. Place on a plate face down and chill for at least an hour before. Confused? Just try it, it's easy. 3. At this point you can store them in the fridge, or freeze them. They freeze well. 4. To finish, just fry them in a pan sprayed with pam or a small amount of butter, until browned on each side. Great, served with Non fat sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned 6 inch pans. NOTE: If you freeze them; zap in the nuke for about 30 to 60 seconds BEFORE frying. These taste so much better then store bought and it really isn't hard. Mrs. Radis manufactures them by the dozen and always keep them in the freezer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberries With Sour Cream And Kaluha Recipe By :Linda Stubbs Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- blueberries kahlua nonfat sour cream brown sugar Blend the brown sugar into the sourcream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Cobbler Recipe By :FF: Good Food Book,Jane Brody (Erika Penzer) (Ellen Rakes) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup flour 1/2 cup sugar -- or less 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup skim milk -- or Rice Dream 2 cups blueberries cooking spray 1 tablespoon butter -- (original) Combine dry ingredients in a bowl. Add milk and whisk until smooth. Lightly spray a casserole dish with cooking spray. Pour in batter and sprinkle blueberries on top. Bake in a preheated 350 degree oven for 40 minutes or until lightly browned. Serve and eat. - - - - - - - - - - - - - - - - - - - NOTES : I used 1 1/2 tsp liquid Parkay and, instead of skim milk, Edensoy--slightly diluted w/ water. I also added a drop of vanilla. [ECR] * Exported from MasterCook * Blueberry Couscous Cake Recipe By :FF MailList:Vegetarian Gourmet,1992(Dave Garland)(Ellen C) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups apple juice or- sugar and water 1 tablespoon vanilla 3 cups couscous see directions for variations 1 pint blueberries or- strawberries -- raspberries - Pick over bb's, wash and set on paper towels to dry - Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. - Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. - Gently fold the bb's into hot mix. - Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. - Chill until set, about 2 hours. - Cut into squares, and devour WITHOUT GUILT. --- Notes on variations: Try Chinese sweet rice or A variation invented out of desperation when I ran out of couscous was to use 1 c. McCann's noninstant oatmeal (I think same as steel cut oats) + 2c. couscous. I liked it even better this way! Also different juices (I keep running out of stuff) mixed in w/the apple juice makes it interesting. [Aiko Pinkoski] --- Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration. - - - - - - - - - - - - - - - - - - - NOTES : Use white couscous and real vanilla. Double the blueberries, or use at least 50% more. * Exported from MasterCook * Blueberry French Toast Recipe By :Taste of Home (Diane Oyler) Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Rave Reviews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices stale bread -- crusts removed 2 packages lowfat cream cheese -- (8 oz. each) 1 cup blueberries -- fresh or frozen egg substitute equal to 12 whole eggs 2 cups skim milk 1/3 cup honey Sauce: 1 cup sugar 2 tblsp cornstarch 1 cup water 1 cup blueberries -- fresh or frozen Orig: 1 Tbsp butter Cut bread into 1 inch cubes...place half in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover; bake 30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch, add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer for 10 minutes or until berries have burst. Serve over french toast. (Add butter at the end of simmer, if using.) *8 servings (I find this recipe is better if you let the french toast cool for about 30 minutes before serving with the hot blueberry sauce) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Frozen Yogurt Recipe By :(Becky Myton) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Fresh Blueberries -- pick over 1 Banana -- mashed 3/4 C Sugar -- or less 1/2 C Orange Juice -- From Frozen Concentrate 2 C Nonfat Yogurt -- plain 1 Tsp Vanilla Extract In an electric blender or food processor, combine all ingredients. Blend well. Pour into ice cream maker and freeze according to manufacturer's instructions. Defrost slightly before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Lemon Streusel Cake Recipe By :Fat-Free Baking,Sandra Woodruff(Susan Cobb) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c skim milk 2 Tbsp lemon juice -- or 1 lemon, juiced 1 1/2 cups flour -- unbleached 1/2 cup oatmeal -- (orig was oat flour) 1/2 c sugar 4 tsp baking powder 1 Tbsp grated lemon rind -- or whole lemon rind 1 egg white 1 1/2 c blueberries -- fresh or frozen Topping: 1/4 c oatmeal 1/8 tsp nutmeg 2 tsp honey 1 Tbsp wheat germ I thought this recipe was really good. The lemon really brings out the flavor of the blueberries.[Susan] 1. Preheat oven to 350 degrees. Spray 8" square pan with cooking spray. 2. Combine milk and lemon juice and set aside for 2 minutes. 3. Combine flour, oatmeal, sugar, baking powder and lemon rind. Stir in lemon juice mixture and egg white. Fold in blueberries. Spread into pan. 4. Mix oatmeal and nutmeg and sprinkle over cake. Drizzle with honey. 5. Bake for 35-40 minutes, until toothpick comes out clean. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins Recipe By :Gary Mcmahon (Jessica Shawl) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup oat bran 1 Tbsp baking powder 1/4 cup honey 1 cup blueberries 2 bananas 1 1/4 cup skim milk 2 egg whites 2 Tbsp corn syrup Preheat oven to 425 F. Mix the dry ingredients in a large bowl. The blueberries too, it keeps them from staining the ingredients. Mash the bananas in a separate bowl and mix the milk, egg whites, honey, and corn syrup together, then blend with the dry ingredients. Line muffin pans with paper baking cups, and fill with batter. Bake about 15 minutes. Makes 12 muffins. ***HINTS*** I found that if you try to eat these straight from the oven they tend to stick to the paper. They keep great for a week though in the frig without sticking. If you eat 3 of these a day, it is suppose to be a sufficient amount of oatbran to significantly lower your cholesterol. So far, I haven't seen much of a difference in my own, but that is just me and I am still trying. Also, if you use a 1/4 cup measure to scoop out the batter, it pretty much evenly distributes the batter amoung the 12 cups. ***Variations**** I have tried the following substitutions in many combinations and these are still good. raisens instead of blueberries or no fruit at all, 1/4 c brown sugar instead of 1/4 c honey, no bananas, one banana, 2 Tbsp of canola for 2 Tbsp of corn syrup although I wouldn't recommend this for obvious reasons. Also, you could try 2 cups of oatbran and 1/2 cup apple fiber. I have not tried this yet, but will the next time I make muffins. I FINALLY found apple fiber (no, not apple pectin) yesterday at a hfs thanks to my friend Jen who happens to be on this list!! Apple fiber is an even better fiber than oatbran, and therefore even better for lowering LDL and raising HDL! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins (R T) (Mark And Mary's Moist) Recipe By :Boston Globe 11/9/94 (Aiko Pinkoski) (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Whites 3/4 C Sugar 1/2 C Applesauce 1/2 C Skim Milk 1 Tbsp Maple Syrup 1 Tsp Vanilla 2 C Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 1 1/4 C Blueberries, Frozen -- or fresh, wild Maine -- (used 1 1/2 C) Set the oven to 375 degrees. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use (I just use a nonstick muffin pan). In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup and vanilla. Add the flour, baking powder and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 - 25 minutes or until golden and the center springs back when gently pressed. Remove the muffins from the oven and set on a metal cooling rack for 10 - 20 minutes. Using a knife, cut around each muffing and gently ease them out of the pan, making sure they don't fall aparat (these need to be cool to remove from the pan). (I use a small plastic knife since my pan is nonstick, they are easy to take out when lukewarm). Set on the cooling rack. Makes 12 muffins. This is yet another blueberry muffin recipe but a really great one. These come out like the fluffy soft ones you buy in the stores :-) >From: aiko@epoch.com (Aiko Pinkoski) These are REALLY GOOD! - Reggie Entered into MasterCook II by Reggie Dwork (reggie@jeff-and-reggie.com) - - - - - - - - - - - - - - - - - - - NOTES : Cal 152.1 Fat 0.4g Carb 34.5g Dietary Fiber 0.6g Protein 3.2g Sodium 195mg CFF 2% * Exported from MasterCook * Blueberry Pancakes Recipe By :The Book of Bread (Anita Matejka) Serving Size : 8 Preparation Time :0:20 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c flour 1/2 c sugar 2 tsps baking powder 1/4 tsp salt 1/4 tsp nutmeg 1 c blueberries 2 c skim milk -- at room temperature 2 egg whites -- whipped 1 tbsp applesauce -- at room temperature Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, and blueberries. In another mixing bowl, combine milk, egg whites, and applesauce. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Polenta Recipe By :FF Mailing List:Lu Bozinovich (Ellen Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole banana -- very ripe 1 cup corn flour 1/2 cup whole wheat flour 2 tablespoons honey 1 tablespoon succanat -- or other sweetener 1/2 cup water -- or nonfat milk, juice 1 1/2 teaspoons Ener-G egg replacer -- or 1 egg white 1/4 teaspoon guar gum -- or other thickener 1/2 teaspoon baking soda -- or slightly less 2 tablespoons nonfat yogurt 1/2 teaspoon cinnamon -- or more 1/2 teaspoon cardamom -- or more 1 1/2 cups blueberries -- fresh Preparation: Mash bananas with a potato masher, add all remaining ingredients, except for blueberries. Stir well. Lightly oil a small pan, or 8 muffin tin, by dipping a paper napkin in a drop of oil and spreading this all over the baking surface (or spray with Pam). Pour batter into pan (8" x 5") or muffin tin. Sprinkle top with blueberries, the more the better. Blueberries won't sink to the bottom, so you have to press them down if you want to get even more of them in. Bake at about 400F for about 25-35 minutes, my guess. Serve warm. This will taste quite rich, the warm melted blueberries get runny and yummy! - - - - - - - - - - - - - - - - - - -