* Exported from MasterCook * Lemon Onion Sauce Recipe By :COOKING MONDAY TO FRIDAY (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup red onion -- finely chopped 1/4 cup fresh lemon supremes -- finely chopped 1/4 cup lemon juice 1 tablespoon olive oil -- * 1 teaspoon minced jalapeno pepper Salt to taste SHOW # MF 6681 * adapted to LF by Tina Bell Combine all of the ingredients and serve with grilled or baked "meaty" fish like bluefish or swordfish. Yield: 1 cup - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Poppy Seed Bread And No Fat Lemon Glaze Recipe By :Southern Living Cookbook 94 (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yellow cake mix -- (18.5 oz) -- 97% fat free (pillsbury) yellow cake mix 1/2 cup Sugar 1/3 cup Applesauce 1 cup nonfat yogurt -- (I used lemon) 1 cup Egg Beaters(r) 99% egg substitute 1/4 cup water (Next time I may omit to get more of a bread texture) 3 tablespoons Lemon juice 1 1/2 tablespoons Poppy seeds NF Lemon Glaze: 1/2 cup Powdered Sugar 2 tablespoons Lemon Juice Preheat oven to 350. Mix apple sauce, yogurt, egg substitute, water and lemon juice by hand until well blended. Mix cake mix and sugar by hand until well blended then pour liquid mixture into cake mixture and blend 2 minutes on low speed. Fold in poppy seeds. Pour into bundt pan that has been sprayed with pam. Bake for 40 minutes or until cake tester comes out clean. Glaze: Mix until smooth and drizzel over warm bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Raspberry Muffins Recipe By :Ginny Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- unbleached 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 1/2 teaspoons lemon peel -- dried and grated 2/3 cup sugar *** 1/4 cup buttermilk 1/4 cup applesauce 2 egg whites 8 ounces nonfat lemon yogurt 1 teaspoon vanilla extract 1 teaspoon lemon extract *** 1 pint raspberries -- (2 1/2 pint cartons -- about 2 cups - fresh or frozen blueberries work well too Combine all the first six ingredients in one bowl. Combine the next six ingredients in another smaller bowl. Add the wet stuff to the dry stuff along with the raspberries. Mix until barely combined. It is preferable to have some lumps in the batter. Fill muffin tins that have been sprayed with cooking spray or lined with paper baking cups. The cups should be very full of batter. I was able to make 14 muffins with this recipe. Bake the muffins at 400 degrees for 20 minutes. The fruit makes these muffins quite moist so if you want to keep them more than a day or so, put them in the refridgerator or freezer to keep them from getting moldy. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Saffron Bread - Crockpot Recipe By :Culinary Arts Institute Crockery Cooking (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Crockpot Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour 1 1/2 Teaspoons Baking Powder 1/4 Teaspoon Baking Soda 1/4 Teaspoon Salt 1 Pinch Powdered Saffron 1/4 Cup Hot Water 1 Tablespoon lemon peel -- grated 1/4 Cup Lemon Juice 1/4 Cup Shortening 1/2 Cup Sugar 1 Egg beaters(r) 99% egg substitute Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water; blend with lemon peel and juice. Cream shortening; add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove; let cool 10 minutes then remove from pan. >From "Culinary Arts Institute Crockery Cooking" *This was quite good but I cooked it for the full 3 hours and think it was over-cooked...will cut it back by a 30 minutes and then check it. - Reggie - - - - - - - - - - - - - - - - - - - NOTES : Cal 132.6 Fat 4.4g Carbs 21.3g Fiber 0.1g Protein 2.2g Sodium 131mg CFF 29.7% * Exported from MasterCook * Lemon Sesame Dip Recipe By :WD Specials 1992 & Calif Strawberry Advisory Bd(Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat sour cream -- substitute 3 tablespoons lemon curd -- bottled 1 1/2 tablespoons toasted sesame seeds 1 slice lemon -- optional In small bowl, combine all ingredients. Stir or whisk until smooth. Makes about 3/4 cup. Garnish with lemon. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Snaps Recipe By :Cooking Light Magazine March 1996 page 99 Serving Size : 50 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup sugar 1 tablespoon lemon rind -- grated and divided 1/2 teaspoon ground ginger 6 1/2 tablespoons stick margarine -- softened 2 tablespoons light corn syrup 2 teaspoons vanilla extract 1 egg 3 tablespoons sugar vegetable cooking spray Preheat oven to 375F. Combine first 3 ingredients in a bowl; stir well, and set aside. Place 1 cup sugar, 2 teaspoons lemon rind, and ginger in a food processor; process 1 minute or until the sugar mixture is lemon-colored, scraping the sides of the processor bowl once. Spoon the sugar mixture into a large bowl; add margarine to the sugar mixture, and beat at a medium speed of mixer until light and fluffy. Add corn syrup, vanilla extract, and eggs; beat well. Stir in flour mixture (dough will be stiff.) Combine remaining 1 teaspoon lemon rind and 3 tablespoons sugar in a small bowl; stir well. Set lemon-sugar aside. Coat hands lightly with cooking spray, and shape the dough into 60 (1-inch) balls. Roll the balls in lemon-sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten the balls with the bottom of a glass. Bake at 375F for 7 minutes, and let cool for 5 minutes. Remove the cookies from pans, and let cool on wire racks. Yield: about 5 dozen (serving size: 1 cookie.) Calories 44 (29%) from fat; Protein 0.6g; Fat 1.4g (sat 0.3mg, mono 0.6g, 0.4g); Carb 7.4g; Fiber 0.1g; Chol 4mg; Iron 0.2mg; Calcium 11mg. - - - - - - - - - - - - - - - - - - - NOTES : Made on 2/26/96. Everybody who tried them liked them. The thinner ones were crispy and crunchy. Lemon flavor was refreshing. Used 1 cookie sheet without cooking spray and 1 with- no difference none of the cookies stuck. My yield was closer to 30 larger cookies rather than the 50 quoted in the recipe. * Exported from MasterCook * Lemon Sorbet Recipe By :rec.food.cooking (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Lemonade 1 C Corn Syrup -- light 1 Tsp Lemon Peel -- grated 1 tablespoon candied ginger root -- minced A light and sparkling, smooth and creamy lemon sorbet dotted with candied ginger. 1. Combine all of the ingredients and mix well. 2. Process the mixture in an ice cream maker according to manufacturer's directions. 3. Serve at once or store in the freezer for later use. 6 portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) >From: mnh@catfish.ocpt.ccur.com (Michele Hardy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Sticky Buns Recipe By :Homemade Is Better (Anita Matejka) Serving Size : 16 Preparation Time :0:10 Categories : Breads Breakfast Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Bread dough -- frozen, * see note (See recipe for "Freezer Bread Dough") 1/2 c granulated sugar 1/3 c corn syrup 1/4 cup diet margarine -- Fleischman's spread 1 teaspoon lemon peel -- grated 2 tbsps lemon juice, bottled 2 tablespoons diet margarine -- Fleischman's spread 1/4 cup granulated sugar 1 tsp nutmeg 1 tsp cinnamon In a saucepan, combine 1/2 cup sugar, corn syrup, spread, lemon peel, lemon juice. Cook and stir just until sugar dissolves and mixture boils. Pour into prepared 13 x 9" pan. On a lightly floured surface, roll dough to 16 x 8" rectangle. Brush with 2 tablespoons spread. In a mixing bowl, combine remaining sugar, nutmeg, and cinnamon. Sprinkle over dough. Beginning with long side, roll up jelly-roll fashion and seal edge. Cut into 16-1" slices. Place, cut side down, atop sugar mixture in pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake in 375 degree oven for 25 minutes. - - - - - - - - - - - - - - - - - - - NOTES : * Let dough thaw at room temperature about 1 1/2 hours. Immediatley loosen sides and turn onto wire rack placed atop waxed paper to catch drippings. * Exported from MasterCook * Lemon-dill Coating Recipe By :COOKING LIGHT SEPT. 1994 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups melba toast -- finely crushed 2 tablespoons paprika 2 tablespoons grated lemon rind 1 tablespoon dried dill -- whole 1 teaspoon dried dill -- whole 1 1/2 teaspoons dry mustard One serving = 2 tablespoons 43 calories, 0.9 grams fat (19%) NOTE: I can think of lots of uses for this coating, how about you? - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-dill Fish Fillets Recipe By :COOKING LIGHT SEPT. 1994 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Orange Roughy fillet -- (4-oz) or other mild fish Non-stick cooking spray 1/4 teaspoon salt 1/2 cup Lemon-Dill Coating -- (see recipe) Lemon Wedges -- (optional) Coat Both Sides of fish with cooking spray; sprinkle with salt. Place 1/2 cup Lemon-Dill Coating in a shallow dish; dredge fish in topping. Place fish in an 11 inch X 7 inch X 2 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Per serving: 125 calories, 2.2 grams fat (16%) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-mustard Sauce Recipe By :(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skim milk 1 tsp Dijon mustard -- (or 2t) 1 Tb cornstarch 1/2 lemon zest 1 1/2 tsp butter freshly chopped dill, or parsley or both freshly gound pepper 2 Tbs. light mayonnaise Put milk in a 2 cup measuring cup. Vigorously whisk cornstarch into milk. Meanwhile, melt butter in a small saucepan. Whisk in the milk mixture, salt and pepper. Cook over medium heat, whisking constantly, until thickened. Remove from heat and whisk in mayo, mustard, lemon peel and herbs, if using herbs--feel free to improbive on the herbs One thing I want to mention about broiling. I have only recently found out why it is critical to leave the oven door ajar while broiling. If you don't do this you are only baking. Remember, when broiling in a conventional oven leave the door open a little. Serve with Catfish. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-sage Tortellini With Chicken And Peppers Recipe By :International Chicken,Faye Levy (Deb Kirwan) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cheese tortellini -- frozen 1/2 tablespoon butter 1 tablespoon olive oil 1 pound boneless skinless chicken breasts -- cut into 1/4" strips 1 red bell pepper -- cut into thin strips 1/2 teaspoon sage (or 2T fresh sage leaves, in strips) salt and coarsely ground black pepper to -- to taste 4 slices chicken -- smoked,cut in strips or turkey 1 1/2 teaspoons lemon rind -- grated 2 tablespoons lemon juice 2 tablespoons parsley -- chopped Cook tortellini in boiling water according to instructions on package. Meanwhile melt butter and olive oil in large frying pan over medium high heat. Add chicken breast, salt, pepper, and ground sage*, and stir fry for about 3 minutes. Add red pepper strips, turn heat down to medium, and cook until chicken and pepper is done, stirring periodically. Add smoked turkey or chicken strips and stir fry until heated through. Add tortellini, lemon rind, lemon juice, and parsley. Add more salt and pepper if needed. Stir for a minute or two to heat and mix. Serves about 6. *If you use fresh sage, add it later in the process, with the smoked turkey. Also, the original recipe said to roast and peel the red pepper, which I think is too much work. You can buy canned roasted peppers which work wonderfully. If you use them, add them later, too, with the smoked turkey, since they're already cooked. I like them, but I also like plain red bell pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon-tarragon Vinaigrette Recipe By :(Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lemon juice 1 teaspoon lemon zest -- grated 2 tablespoons white wine vinegar 1 tablespoon minced shallots 2 tablespoons fresh tarragon -- minced 2 teaspoons honey -- or to taste 1/2 cup nonfat chicken broth -- or stock Kosher salt and freshly ground white pepper In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the stock, either by whisking by hand or pulsing 2 to 3 times with hand blender. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Makes approximately 2 cups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemongrass Syrup Recipe By : "Saveur" article (Sophie Laplante) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part sugar 1 part water sliced lemon grass lemon grass stalks "Combine equal parts of sugar and water and a generous amount of sliced lemon grass core in a small saucepan. Simmer over medium heat for 10 minutes, stirring to dissolve sugar. Remove from heat and cool. Fill a jar with a few lemon grass stalks. Strain syrup into jar. Cover and keep in the refrigerator." And from the accompanying blurb: "Now, when friends come, I can quickly poach pears and dried apricots in it, or brush it over a simple pound cake, or even drizzle it over some cold mango and papaya. A spoonful in a glass of iced tea adds mysterious lemon flavor." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Garbanzo Bean Cake Recipe By :(Patti Thorp) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Chickpeas, Canned -- drained & rinsed, -- discard loose skins 4 Egg Beaters(r) 99% egg substitute -- or equiv of 4 eggs 1 C Sugar 1/2 teaspoon Baking Powder 1 Lemon Zest -- grated 1 Lemon -- juice of Confectioner's Sugar Placed drained beans in the work bowl of a food processor and puree. (I've done this in a blender, but you may need to add the "eggs" first and stop and start a lot.) Add the "eggs", sugar, baking powder, and lemon zest to the puree, and pulse processor (or blender) a few times just to combine ingredients well. Preheat oven to 350F. Spray a 9-inch cake pan (or 8x8x2) with cooking spray. Cut a round (or square) of waxed paper to fit bottom of pan, set it in place, and spray top side. Pour in batter (which should be VERY VERY liquid). Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry (I usually turn the oven down to 325 and cook a little longer -- I like it best when it starts to pull away from the sides of the pan). Set on wire rack to cool for 15 minutes, then remove cake from pan, and allow to cool to room temp. Before serving, squeeze lemon juice over cake and sprinkle generously with confectioners' sugar. Serve with fresh fruit or fro yo. There is also an angel food cake version of this, which someon has requested but I'm afraid to post it until I give it a shot. I've only made it the fatful way...[Patti] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Mushrooms Recipe By :My files (Annice Grinberg) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons lemon juice 5 tablespoons water 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon tarragon -- or other herb 1/2 pound mushrooms -- cleaned and halved 2 tablespoons parsley -- minced Brin lemon juice, water and seasonings to boil in a small pot. Add mushrooms, cover and simmer 3 min., or till mushrooms seem slightly cooked. Remove from heat and cool in liquid. Drain and toss with parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Pear (Apricot) Pecan Bread Recipe By :Fleischmann's Yeast Bread Mach.Favorites (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf: -- (1 lb loaf:) 1 C Pears -- (6 oz) *see NOTE 2 Tbsp Water -- (1 T) 1 1/2 Tsp Wonderslim -- (1/2 T) **NOTE 1 Tsp Salt -- (3/4 t) 3 C Bread Flour -- (2 C) 1/2 C Pecans -- (1/3 C) ***NOTE 1 Tbsp Packed Brown Sugar -- (2 t) 2 tsp Lemon Peel -- finely shredded (1 1/2 t) 2 tsp Active Dry Yeast -- (1 1/2 t) *NOTE: strained baby food, or peach (I used apricot) **NOTE: Original recipe called for 1 T butter or margarine for large or small loafs ***NOTE: coarsely chopped, toasted, (I used hazelnuts) Add ingredients to bread machine pan in the order suggested by manufacturer, adding pears(apricots) with water and pecans (hazelnuts) with flour. Basic/white cycle. This is really pretty good. Entered into MasterCook II and adjustments made and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil And Everything But The Kitchen Sink Soup Recipe By :Eaters Chocie (terry pogue) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1 clove garlic -- minced 2 stalks celery -- sliced 1/2 cup onion -- chopped 1 tablespoon margarine 1 cup carrot -- grated 2 cups potato -- coarsely chopped 6 cups water 1 cup tomato juice 1 teaspoon salt 1 teaspoon thyme 1 tablespoon soy sauce 1/3 cup brown rice 1 1/2 cups frozen corn Place Lentils in a bowl and cover with water. In a large pot, saute garlic, celery, and onion in margarine until tender. Stir in carrot and potatoes. Drain water from lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme, soy sauce, and brown rice. Bring to a boil. Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes.) Add corn and cook 10 to 20 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil And Tomatoes Au Gratin Recipe By :Not Just a Load of Lentils,Elliott(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz yellow lentils 2 1/2 cups water -- or skim milk and water mixed 1 large onions -- or 2 small 2 cloves garlic -- (optional) 6 small tomatoes -- (or 2 beefsteak ones) Fresh basil 3 slices wholemeal bread 1 oz lowfat cheese -- to 2 oz 2 tablespoons lemon juice 1 teaspoon Marmite -- optional Salt and pepper -- etc, to taste. Chop onions and garlic, if using, and place with lentils and liquid in a saucepan, and boil until lentils are cooked. This takes about 20 minutes in an ordinary saucepan, and about 8 minutes in a pressure cooker. While this is happening, make the bread into crumbs and grate or finely chop the cheese. Mix together and set aside. Pour boiling water on to the tomatoes and leave for a minute or two until the skins are loosened and will slip off easily. Peel the tomatoes, and slice them thinly. Place in the bottom of an oven-proof dish and sprinkle with the basil. When the lentils are cooked, add the lemon juice, yeast extract (if using) and salt and pepper to taste. Either puree them in a food processor or beat very well until smooth. Pour the resulting batter over the tomatoes, and top with the grated bread and cheese. Bake for about 40 minutes at gas mark 4, 200 C, 375 F. Serve with a green salad. [Adapted from "Not just a load of old lentils" by Rose Elliott] Variations: Instead of the tomatoes, use rinsed and sliced field mushrooms, or Elliott suggests marrow (summer squash) - I think that would make the result too liquid, though. Mushrooms and tomatoes mixed are nice, too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil And Yogurt Soup Recipe By :WW Healthy Heart Cook Book,Beverley Piper(Donna Webster) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Corn oil -- or olive oil 2 ounces bacon -- lean, back, trimmed of any fat and chopped 1 Onion -- chopped 1 carrot -- diced 6 ounces mushroom -- wiped and chopped 6 oz lentils -- rinsed and drained (orange lentils) 2 pints Chicken stock 1 1/2 teaspoons Ground coriander 6 tablespoons nonfat plain yogurt salt and pepper 1 tablespoon fresh chives -- snipped, to serve Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months Selections per serving: 1 Carbohydrate, 1/2 Protein; 1 Vegetable, 35 Optional Calories Calories per serving: 165 Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft. Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving. The Calories per serving will be 150. Source: The Weight Watchers Healthy Heart Cook Book by Beverley Piper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Dal And Variations Recipe By :(Lisa C. Ferguson filmgal@magicnet.net ) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lentils -- red or brown lentils yellow or green split peas, or split, hulled mung beans 4 cups water 2 dried chiles -- whole 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 teaspoon cumin seed 1 cup onions -- chopped 1 teaspoon ginger root -- grated 1 tablespoon fresh lemon juice 1/2 teaspoon garam masala -- (1/2 to 1) salt to taste ----------------------------------- 2 tablespoons ghee -- or vegetable oil Wash the lentils, peas, or beans in several changes of cold water. In a medium pot, cover them with the water and add the whole dried chiles, turmeric, and salt. Bring to a boil, reduce the heat, and simmer, stirring often, until very tender. This will take about 30 min. for red lentils, 45 min. for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking, but only 1/2 cup at a time, because the final consistency should be fairly thick. Use a heat diffuser if necessary. When the lentils are almost cooked, heat the ghee or oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds. Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 min. When the lentils are tneder, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top, if desired. Variations: Spinach dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 min. and then cook for 5 min. more. Tomato dal: Add 1 cup chopped tomatoes to the onions after they have sauteed for about 5 min. and then cook for 5 min. more. Spinach-tomato dal: Add both spinach and tomatoes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Lasagna Recipe By :FF Mailing List (Michael Traub) (Ellen Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- thinly sliced 3 cloves garlic -- minced 1 whole red chili pepper -- deseeded 2 stalks celery -- chopped fine 1/2 cup water 1 pound broccoli 1 small zucchini 1/2 pound mushrooms 1 pint vegetable stock -- (Vecon and water) 1 cup red lentils 1 can tomatoes 2 teaspoons oregano 2 teaspoons basil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup corn 2 tablespoons tomato puree 12 sheets spinach lasagna noodles 1/4 cup water 2 tablespoons flour 1/2 cup soy milk 1 clove garlic 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons nutritional yeast 1/4 teaspoon turmeric Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for 20 minutes. Eat with a salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Loaf Recipe By :The Race for Life Ckbk,Ruth Heiderick(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Lentils -- Cooked 1 C Rolled Oats -- uncooked 1 Sm Onion -- chopped 1 Can Tomato Sauce Herbs: Garlic, Parsley, Basil, Oregano, -- optional Fennel Preheat oven to 350 deg F. Combine all ingredients, mixing well. Turn into 8 x 4 x 2" loaf pan. Bake 45 min. This is very good. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 145.3 Fat 1.2 g Carb 26.3 g Protein 8.9 g Sodium 340 mg Dietary Fiber 7.5 g CFF 7.1% * Exported from MasterCook * Lentil Pie Recipe By :Not Just a Load of Old Lentils,Rose Elliot(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz lentils 1 1/4 pints milk -- and water, mixed 1 large onion 1/2 lemon -- juiced 1/2 lemon zest -- grated salt and peper 1 tsp yeast extract 6 tomatoes -- skinned and sliced 1 oz fresh wholemeal breadcrumbs and grated cheese (to 2 oz) Cook lentils and onions in the milk and water until soft - I use a pressure cooker, but not necessary. Meanwhile place sliced tomatoes on bottom of oven-proof dish. I usually flavour them with a little basil, or other herbs. You can use mushrooms instead, or even as well. Elliot suggests celery, which I would dislike, or marrow, which I think would be too watery (I have used courgettes [zucchini] with some success, though). Anyway, when the lentils/onions are cooked and have absorbed most of the liquid, season with salt, pepper, yeast extract and lemon juice and then either puree or beat until smooth. A food processor is the easiest way of doing this. Pile lentil mixture on top of sliced vegetables, and top with breadcrumb/cheese mixture. Bake in moderate oven, 350 F, mark 4, 175 C, for 40-45 minutes. Serve with green salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup Recipe By :Peter Brauer Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bag lentils -- (10 or 16 oz) 1 large yellow onion 1 can tomatoes -- (30 oz.), crushed 4 cubes Knorr veggie bullion 1 cup carrots -- chopped 1 cup celery -- chopped 1 medium green pepper -- chopped 1 medium red pepper -- chopped 8 cups water 1 1/2 tablespoons cumin Black pepper to taste Garlic to taste Thyme to taste (this gets kind of lost though) Put everything in a large pot, bring to a boil, cover, reduce heat and simmer for 1 hour. Check for tenderness, keep simmering until it is how you like it. If you want an even thicker broth, puree one or two cups of it at this point. That's it! The only fat in this really comes from the bullion cubes, but the rest of it is so caloric that this works out to be very low fat overall. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup #2 Recipe By :mansfield@zeno.ibd.nrc.ca (Jim Mansfield) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Potatoes -- skins (or 3) 1 Potato -- diced 1 Carrot -- unpeeled, shredded (or 2) 1 Onion -- diced 1 Clove Garlic -- to 5 cloves 2 Ribs celery -- w/leaves, chop Peppercorns 3 Bay Leaves -- to 4 It's quite easy, actually. Just make a vegetable stock in place of the meat stock that is being made from the ham-bone: Just place in a big pot with water to cover + 1 inch or so, and simmer for 2 hours. Strain and use stock to make your lentil soup. If your recipe is an "all in one pot" thing with the ham bone taken out at the end, just substitute the veggie stock for bone and water If you don't mind a little fat, saute the veggies in the pot with some olive oil before adding the water. I think the stock tastes better that way :-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup #3 Recipe By :Better Homes Crockery Cooking (Lavon Moffat) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup dried lentils 1 Cup carrot -- chopped 1 Cup celery -- chopped 1 Cup onion -- chopped 3 Large garlic cloves -- crushed 1/2 Teaspoon dried basil 1/2 Teaspoon dried oregano 1/4 Teaspoon dried thyme 1 1/2 Tablespoons dried parsley 2 bay leaves 3 1/2 Cups chicken broth 1 1/2 Cups water 14 1/2 Ounces stewed tomatoes -- Del Monte Ital Stuyl 2 Tablespoons cider vinegar grated parmesan cheese -- if desired Rinse & drain lentils. In a 3 1/2 - 5 quart crockpot, place lentils, carrot, celery, onion, garlic, basil, oregano, thyme, parsley & bay leaves. Stir in chicken broth, water & undrained tomatoes. Cover; cook on low heat setting for 12 hours or on high heat setting for 5 - 6 hours. Discard bay leaf. Stir in vinegar. 6 servings. Sprinkle each serving with Parmesan cheese, if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup #4 Recipe By :Madhur Jaffrey (Terry Pogue) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups lentils 1 Stick cinnamon -- 2 to 3" long 1 Whole bay leaf 5 Cloves garlic -- peeled 1 Inch fresh ginger -- peeled 1 Teaspoon ground turmeric 3/4 lemon -- sliced 1 1/2 Teaspoons salt 1/8 Teaspoon black pepper 1/4 Teaspoon cayenne pepper -- optional 3 Tablespoons oil -- or ghee 1 Pinch ground asafetida -- optional 1/2 Teaspoon whole cumin seed -- or more Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pur the contents of the skillet over the lentils and stir. To serve: Serve the lentils with rice. - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite lentil dish. Very delicious Very healhful Per serving: 173 Calories; 1g Fat (3% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 406mg Sodium * Exported from MasterCook * Lentil Soup #5 (Ridiculously Easy) Recipe By :(Janet M. Lafler) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups lentils -- (not red) 7 cups water 1 medium yellow onion -- chopped 3 cloves garlic -- minced or pressed (to 5) 1 tbls. olive oil 1 tsp. salt freshly ground black pepper juice of one lemon Bring the lentils and water to a boil in a large soup pot, then reduce heat and simmer. When the lentils have cooked for about 40 minutes, saute the onion and garlic in the olive oil until the onion is soft, then add the mixture to the lentils, along with the salt and plenty of black pepper. Simmer for another 30 minutes or so. Just before serving, add about half the lemon juice, then taste to see whether you want to add the rest. Add more salt and/or pepper if you like. This is a very simple and soothing soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup With Carrots And Rosemary Recipe By :Good Morning America newsltr(Diane Tessaglia) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp White Wine 1 Lg Onion -- chopped, 1 1/4 - -- 1 1/2 C 4 Med Garlic Cloves -- chopped 4 Med Carrots -- sliced or chopped -- about 1 1/4 C 1 teaspoon Dried Rosemary -- finely crumbled 2 cups Lentils 2 Cans Chicken Broth -- 13 3/4 oz each or beef broth or equiv or 2 bouillon cubes -- dissolved in 3 1/2 -- C water 1 Qt Water 1/2 Tsp Ground Pepper Salt -- to taste Before I get flamed, I've transcribed this exactly! So just ignore the part that says "olive oil." In a medium saucepan, heat the oil (white wine) and saute the onion over medium heat until golden, about 8 minutes. Add the garlic, mix well, and saute about another 30 seconds. Add the carrots, mix, well, and continue to cook, tossing frequently, another 5 minutes, adding 3/4 teaspoon rosemary for the last minute. Add the lentils, broth, 1 quart water, and pepper. Stir well, increase heat, and stir frequently from the bottom until liquid begins to boil. Adjust heat so soup simmers gently for about 45 minutes, or until lentils are very tender. Stir occasionally, and after 30 minutes mash some of the lentils every time you stir. Taste for salt and pepper. For an extra rosemary oomph, add an additional 1/4 teaspoon rosemary just before serving. Serves 4 to 6 >From _Good Morning America Extra_, Issue 31, January 24-February 4, 1994 --Diane from Ithaca, NY - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup With Collards Recipe By :Good Food Gourmet, Brody (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups beef broth 2 1/2 cups water -- as needed (2 1/2 to -- 3 1/2) 1 cup lentils -- picked over and rinsed 1 cup carrots -- diced 1 cup chopped onions -- divided 1/2 cup pork -- smoked, finely diced) [I used ham hocks] 1 tsp butter or margarine 1/2 cup chopped celery 2 cloves garlic -- peeled and minced 4 cups collards -- coarsely chopped and packed -- or- chard or spinach freshly ground pepper to taste (4-6 servings) 1. In a large saucepan, bring the broth and 2 1/2 cups water to a boil. Add the lentils, carrots, 1/2 cup of onions, and the pork. Return the mixture to a boil, reduce the heat to low, cover the pan and simmer the mixture for 30 minutes. 2. Meanwhile, melt the butter or margarine in a small skillet, add the remaining 1/2 cup of onions and the celery, and saute the vegetables for 5 minutes or until they turn a light gold. Add the garlic and saute it 1 minute more. Set the vegetables aside. 3. After the lentils have simmered for 30 minutes, add the reserved sauteed vegetables and the collard greens. Cover the pan and simmer the soup for about 20 minutes, checking the liquid and adding more water if needed. Sire in the pepper and serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Spinach Soup With Curried Yogurt Recipe By :Lighthearted Everyday Cking,A. Lindsay(Carole Walberg) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken stock -- or vegetable stock 1 can lentils -- drained (19 oz) -- or 2 cups cooked 2 stalks celery -- chopped 2 small onions -- minced 2 cloves garlic -- minced 4 cups chopped fresh spinach -- packed (10 oz bag) 1 tablespoon lemon juice salt and pepper (If using dried lentils follow lentil soup recipe except substitute 2/3 cup dried brown lentils for canned lentils and add 4 cups water with lentils. Cover and cook for 25 minutes or until lentils are tender. Complete as in recipe) In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 minutes. Add spinach and simmer for 5 minutes. Add spinach and simmer for 3 minutes. Add lemon juice; season with salt and pepper to taste. (If thicker soup is desired, remove half and puree in food processor or blender; return to saucepan and heat through). Top with Curried Yogurt. (See recipe) - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Lentil Stew Recipe By :(Lisa C. Ferguson filmgal@magicnet.net ) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup lentils -- green 1/3 cup split peas -- yellow 1 large onion -- peeled, quartered, and separated 2 medium carrots -- peeled and chopped thick (2 to 3) 2 medium potatoes -- peeled and chopped 1/3 cup green peas -- fresh or frozen 5 dried mushrooms -- snipped, (standard, or fancy doesn't matter) OR 4 fresh mushrooms -- sliced thick, and microwaved* (4 to 5) 2 C vegetable stock -- cube (2 to 3) --potato/carrot/green bean water/water 1 TBSP vegetable oil 1 dash red wine vinegar -- (optional) salt and freshly-ground pepper -- (to taste) *Microwave the mushrooms in a dish for 2-3 minutes until most of the water boils out. (Drain the water into your stock) Sort and rinse the lentils and split peas, discarding any casings which float to the surface. Cover with water, and let sit while preparing other ingredients. Once vegetables are ready, heat a medium, heavy-bottomed pot over medium heat. Add oil. Add onions, and sautee them, adding a splash of red-wine vinegar as they cook. When they begin to brown at their edges, add the carrots, peas, and drained lentils and split peas. Continue stirring for three minutes more. Add potatoes, mushrooms, and stock, or water to cover. Turn heat up to high, cover pot, and allow stew to come to a boil. Boil for 2-3 minutes, and reduce to simmer. Cook for 50 min. - 1-1/2 hrs., or until lentils and peas have lost their shape, and the potatoes are cooked right through. Add salt and pepper once the pulses have lost their toughness. Stir periodically during cooking to prevent sticking. Serve on a big plate under a slice of unbuttered bread, or in a bowl with bread on the side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-barley Shepherd's Pie Recipe By :(Lisa C. Ferguson filmgal@magicnet.net ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Legumes Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/2 cup lentils 1/4 cup barley 1 large carrot -- diced 1 medium onion -- finely chopped 8 ounces canned tomatoes -- diced 1 clove garlic -- crushed 1 tsp. flour 1 tsp. parsley 1 tsp. herbes de Provence salt and pepper 3 medium potatoes 1. Peel, cut up, and boil potatoes until soft. Mash. 2. Heat 1 1/2 cups water, add lentils and barley. Simmer 30 minutes. 3. Heat remaining water in a saucepan, add carrot, onion, garlic, and cook until tender. Add tomatoes and spices. 4. Mix the flour with a little water and add to sauce pan. Stir and cook over low heat until thickened. 5. Combine contents of saucepan with cooked lentils and barley. Place in oven-proof baking dish and cover with mashed potatoes. 6. Bake at 350F for 30 minutes or 45 minutes if made ahead of time, from room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-barley Soup Recipe By :(Jennifer Herl) Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups water -- or broth (I used 2 c defatted beef broth and the rest water) 1 medium onion -- chopped 1 leek -- washed and sliced (white and light green parts) 1/2 small green pepper -- chopped 1 clove garlic -- minced 1 bay leaf 1 teaspoon dried thyme 1 tablespoon celery -- fresh or dried chopped ground black pepper 1/2 cup barley 1 carrot -- sliced thinly 2/3 cup lentils -- rinsed and drained 1 cup canned tomatoes -- pureed Put water, onion, leek, green pepper, garlic, herbs, pepper, and barley in 3 qt. saucepan. Bring to boil, reduce heat, cover and simmer for 15 min. Add carrots and lentils, return to boiling, reduce heat, cover and simmer for an additional 30 min. Add tomatoes and simmer 20-30 minutes until lentils and barley are soft. This made 2 very generous servings. With a salad and/or dessert, it could serve 3 pretty easily. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-berry Sandwich Recipe By :Lebanese Resturant (Beth ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lentils 1/2 cup wheatberries chopped lettuce chopped onions hot sauce (I like Franks hot sauce for this recipe) flat bread or pitas fat free cheese Cook lentil and wheat berries separately, until tender Then drain, combine them and mash them a little. Spread the berry mixture on flatbread, add lettuce, onions hot sauce and cheese. Roll up sandwich and wrap in parchment paper or waxed paper. Microwave for a minute until everthing is warm but the lettuce is still crisp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-grain Burgers Recipe By :Lean, Luscious, Meatless (Diane Jennings) (Heather Roch) Serving Size : 12 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C brown rice -- (uncooked) 1/2 C barley -- (uncooked) 1/2 C dried lentils -- (uncooked) 4 3/4 C water 1/2 C shredded carrots 1/2 C finely chopped onion 1/2 C finely chopped celery 1 tsp dried oregano 1/2 tsp cayenne pepper 1 1/4 tsp garlic powder 1/2 tsp paprika 3/4 tsp salt -- (optional) -In large saucepan, combine all ingred. Bring to boil over medium heat. Reduce to low and simmer, uncovered 50 min (until liquid is cooked out & mixture is sticky). Stir occasionally while cooking & frequently toward end of cooking time. Place mixture in fridge an chill throroughly. -To prepare burgers: Preheat skillet (nonstick) over medium heat. Wet hands slightly & shape mix into burgers (using 1/2 C per burger is best). Cook until brown on both sides. -Yummy on pita bread & top with lettuce, tomato, etc. Serves 12 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil-potato Burgers Recipe By :MasterCook List (Jeff Mayzurk) (Reggie Dwork) Serving Size : 5 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Yellow onion -- chopped 1/2 cup Celery -- chopped 1/4 cup Water 2 cups Lentils, cooked -- drained & mashed 2 cups Potato -- mashed 1 cup Whole-wheat bread crumbs 1 teaspoon Dried parsley 1 1/2 teaspoons Dried sage 1 teaspoon Dried thyme 1/2 teaspoon Dried marjoram 1/4 teaspoon Dried rosemary 1/8 teaspoon Black pepper -- ground Preparation Time: 0:50 Preheat the oven to 350 degrees. Saute the onion and celery in the water about 10 minutes. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet. Bake for 20 minutes, then turn and bake for an additional 20 minutes. Serve hot on toasted whole wheat burger buns. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentils And Potatoes Recipe By :Eater's Choice (terry pogue) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils 1 cup potato -- peeled an cubed --about 1 potato 1/2 teaspoon salt 2 cloves garlic -- minced 1/2 cup onion -- chopped 1 tablespoon olive oil Wash lentils and place them in a medium saucepan with potatoes, salt, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until vegetables are tender Drain and set aside. In a large skillet, saute garlic and onion in olive oil. Stir in cooked lentils and potatoes and serve or refrigerate. - - - - - - - - - - - - - - - - - - - NOTES : Lentils and Potatoes may be served at room temperature on a bed of lettuce or warm as a side dish Per serving: 132 Calories; 3g Fat (17% calories from fat); 9g Protein; 19g Carbohydrate; 0mg Cholesterol; 230mg Sodium * Exported from MasterCook * Lentils In Garlic Tomato Sauce Recipe By :Pressure Cking the Meatless Way, Keane&Chace (Resnick) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vegetable broth 1 can whole tomatoes -- (28 oz.) drained and chopped 1 cup dried lentils -- picked over and rinsed. 6 cloves garlic -- minced Juice of half a lemon Put everything except lemon juice in the pressure cooker. Bring it to high pressure, lower the heat and cook for 10 minutes. Reduce pressure quickly under cold running water and stir in lemon juice. Serve over your favorite pasta. I found the sauce a little bland in spite of the garlic. Adding salt, freshly ground pepper and fatfree grated cheese at serving time made it a keeper. Next time I think I'll try a little less broth. [Ed] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Amaretto Delight Cake Recipe By :Fast & Healthy Nov/Dec 94 (Diane Jennings) Serving Size : 14 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 1 package white cake mix -- (18.5 oz) w/pudding 1 package instant pistachio pudding and pie filling -- (3.4 oz) mix 1 cup Egg Beaters(r) 99% egg substitute 1 cup unsweetened applesauce 2/3 cup orange juice 1/4 cup amaretto 1/4 cup vodka GLAZE 1 cup sugar 1/3 cup orange juice 3 tablespoons amaretto 1/2 teaspoon butter flavor 1/4 cup nonfat vanilla yogurt Heat oven to 350*F. Generously spray 12 C bundt pan with nonstick cooking spray; coat with flour. In large bowl, combine all cake ingredients. Beat at low speed of electric mixer until mointened; beat 2 minutes at high speed, scraping bowl occasionally. Pour into spray-coated and floured pan. Bake at 350*F. for 45-55 minutes or until toothpick inserted in center comes out clean. In medium nonstick saucepan, combine sugar, 1/3 c orange juice and 3 T of amaretto;; mix well. Bring to a boil. Reduce to medium heat; boil 1 minute, stirring constantly. Remove from heat; blend in butter flavor and yogurt using wire wisk or fork. Using long-tined fork or thin bladed knife, pierce hot cake 10- 12 times. Slowly pour hot glaze over hot cake. Let stand in pan 30 minutes. Loosen cake edges; invert onto serving platter. Cool completely. Wrap tightly and store in refrigerator. 12-16 servings. HIGH ALTITUED (Sharon) Above 3500 feet: add 1/4 C flour to dry cake mix, Bake as directed above. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light And Hot Sauce Recipe By :(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Plum Tomatoes -- seeded,cut into very -- small dice 1/4 C Shallots -- or red onion -- fine dice 1 teaspoon Red Chili Peppers -- minced 1/2 C Fresh Lime Juice 1/4 C Rice Vinegar Salt And Pepper -- to taste 1 Tsp Fresh Chives -- snipped This sauce is best made just before serving, so the tomato will taste fresh and best. Can't find fresh red chili peppers? Green jalapenos will do fine. (Be sure to carefully wash hands after removing the seeds and ribs. That's where the heat is.) If finding rice vinegar is a problem, apple-cider vinegar will substitute nicely. Mix all ingredients together and serve within 1 - 2 hrs. Yield: 1 C (16 T) Entered into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - Serving Ideas : Alongside grilled snapper for generous spooning on top. NOTES : Per Tablespoon: Cal 5 Fat 0g Cholesterol 0 mg * Exported from MasterCook * Light Biscuits Recipe By :COOKING MONDAY TO FRIDAY (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons diet margarine 1/2 cup plain low-fat yogurt 1/2 teaspoon honey Combine flour, baking powder, baking soda, and salt in a medium bowl; cut in margerine with a pastry blender until mixture resembles coarse meal. Add yogurt and honey, stirring just until dry ingredients are moistened. Turn biscuit dough out only lightly floured surface, and knead lightly 4 to 5 times. Roll dough to 1/2" thickness; cut into rounds with a 2&1/2 biscuit cutter. Transfer dough rounds to an ungreased baking sheet. Bake at 425 degrees for 12 minutes until golden. Serve warm. Yield: 6 biscuits - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Blue-cheese Dressing Recipe By :(Alekz Traynor) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain nonfat yogurt 1/2 cup lowfat buttermilk 1/2 cup crumbled blue cheese 1/4 teaspoon freshly ground black pepper 1/4 cup green onion -- chopped salt -- to taste Place all ingredients in a blender or food processor fitted with the steel blade. Puree until smooth and scrape into a container with a tight-fitting lid. Makes 3 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Caramel Sauce Recipe By :Fast & Healthy Nov/Dec 94 (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C water 1/2 C sugar 1/2 C firmly packed brown sugar 1/4 C nonfat vanilla yogurt Serve drizzled over an apple cake. In small saucepan, combine all ingredients except yogurt; mix well. Bring to a boil over med-high heat. Boil 8 minutes without stirring. Cool to room temp. Add yogurt; blend well. makes 1 cup - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Chicken Quiche Recipe By :Mary Watson, Creighton Cardiac Center (D. Kirwan) Serving Size : 6 Preparation Time :1:15 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons parmesan cheese -- non-fat 1/4 teaspoon paprika 3 sheets phyllo dough 2 egg whites 1/2 cup Egg Beaters(r) 99% egg substitute 1/2 cup ricotta cheese -- non-fat 2 tablespoons flour 1/2 cup evaporated skim milk 6 ounces chicken, white meat -- cooked and cubed 2 ounces swiss cheese -- grated 1/2 cup asparagus -- or other veggie 2 tablespoons green onion -- chopped 2 tablespoons parmesan cheese -- grated Here is a wonderful recipe for low-fat quiche. I've made this with asparagus as the vegetable and also with broccoli. Other vegetables could be used, and I'm sure the chicken could be replaced with more vegetables if desired. It's great as is. Use real swiss cheese. There's very little called for (2 oz in whole pie), and the flavor will be much better than if you use lowfat or fatfree.[Deborah] Preheat oven to 350 degrees F. Spray a 9-inch pie pan with vegetable oil cooking spray (butter flavored). Combine 2 tablespoons parmesan cheese with paprika and set aside. Stack and cut sheets of phyllo dough in half. Place one square of phyllo in pie pan, coat lightly with vegetable oil cooking spray and sprinkle with 1 teaspoon cheese mixture. Layer remaining squares and cheese mixture in the same manner. Combine egg whites, egg substitute, ricotta, flour and milk. Stir in chicken, swiss cheese, vegetables and green onions. Pour into prepared pie crust. Sprinkle with freshly grated parmesan. Bake for 30 minutes or until lightly browned. Cool for 10 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Original recipe had only 3 ounces chicken breast. * Exported from MasterCook * Light Macaroni And Cheese Recipe By :My Great Recipes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Macaroni -- vegetable 1/2 Cup Green Pepper -- finely chopped [1 T margarine in original] 1 Tablespoon flour -- all-purpose 1 Cup Skim Milk 1/4 tsp White Pepper 1/2 tsp Salt -- optional 1 Cup cheddar cheese, lowfat -- grated 1 Cup cottage cheese -- lowfat 1/2 Cup Parmesan cheese -- or Romano grated 2 Tomatoes -- Sliced 1/2" thick Cook macaroni according to package directions. Drain well. Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened. Add white pepper and salt, if used. Stir in grated cheese and partially melt. Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top. Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Good served with: Marinated celery salad and toasted, unbuttered cracked wheat rolls, fresh fruit with crisp cookies for dessert. * Exported from MasterCook * Light Potato Salad Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Potatoes -- Cold, Cooked 3 Cups nonfat cottage cheese 1/2 Cup Nonfat Italian Salad Dressing -- Or Lowfat 6 Tablespoons low-fat mayonnaise 2 Tablespoons nonfat plain yogurt 1 Red Bell Pepper -- Or Green, Chopped 1 red onion -- minced 1/4 Cup Fresh Parsley -- Or Fresh Dillweed Salt And Pepper -- To Taste Lettuce -- Optional Peel and thinly slice potatoes. (Canned sliced potatoes, drained, may be substituted.) Add cheese, dressing, mayonnaise, yogurt, bell pepper, onion, parsley, salt and pepper; toss lightly to mix evenly. Refrigerate 2 or more hours until serving time, allowing flavors to blend. Serve on beds of lettuce, if desired. (Makes 10 servings, about one cup each) (Nutritional data per serving: Calories, 139; protein, 11 grams; carbohydrates, 24 grams; fat, 0.13 grams; cholesterol, none; sodium, 470 milligrams.) Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Nutrition per MasterCook: Cal 146.2 Fat 3.1g Carbs 19.9g Fiber 1.6g Protein 12.6g Sodium 254mg CFF 17.7% * Exported from MasterCook * Light Sauces For Steamed Vegetables Recipe By :(William K. Walsh) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon olive oil 1 clove garlic asparagus sherry or vermouth Here's how we steam ours (especially asparagus). We add about a half teaspoon of olive oil and one clove of garlic to a no-stick frying pan and saute for just a little. Then we put the wet asparagus in, cook covered for a few minutes, add a little white wine (we use vermouth or sherry) and simmer covered until done to taste. If they are getting done before the wine goes away, take the lid off and allow it to evaporate. If you don't like the wine, you can just use water or half and half wine and water. It is the best asparagus ever! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cups water 1 Cup whole-wheat flour 2 Cups white flour -- unbleached 1 1/2 Tablespoons nonfat dry milk powder -- optional 1 1/2 Tablespoons sugar 1 1/2 Teaspoons salt 2 Teaspoons active dry yeast Use whole wheat mode. Timer ok. Raises well. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Light Whole Wheat Bread Machine Made Recipe By :Best Bread Machine Cookbook Ever,Madge Rosenberg(R. Dwork) Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- (1 1/2 tsp) 1 2/3 C Bread Flour -- (1 C + 2 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 1 1/2 Tsp Salt -- (1 tsp) 3 Tbsp Vegetable Oil -- (1 T), *NOTE 3 Tbsp Honey -- (2 T) 1 1/4 C Water -- (3/4 C + 1 T) Add all ingredients in the order suggested by you bread machine manual and start. Note: I used 2 tsp Wonderslim to replace the vegetable oil. The (...) are measurements for a small 1 lb loaf. This is excellent in my opinion. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lihapiirakka (Finnish Meat Pie) Recipe By :Krister Valtonen Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Pies, Crusts & Pastry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 3 oz butter 1 cup milk 1 oz yeast cake (or 1 package of dried yeast) 1/3 cup sugar 3 cups wheat flour FILLING: 1 large yellow onion 1 pound ground beef -- mixed beef and pork 1 1/4 cups cooked rice -- leftover rice is OK 1 cup cream 1 egg salt and pepper This is an excellent-tasting stomachfiller. My dear mother gave me this recipe when I moved away from home. She prob- ably thought that it would give me that feeling of home. It does. I have tried it on my friends, and it is always a hit. My mother is from Finland. Serves 4-6 PROCEDURE (1) Make the dough: melt the butter and add milk. Heat the mixture to 100 deg. F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the yeast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saute for 10 minutes, stirring occasionally. Add the cooked rice and saute this mixture another 5 minutes. Add the cream, season to taste with salt and pepper, and turn off the heat. Let the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 450 deg. F (3) Roll out the dough so it fits in a 12x16 inch bak- ing dish. Put the dough into the dish so that the dough covers the whole dish (this is the most dif- ficult part; don't be discouraged if you have to roll out the dough again). (4) Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 minutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapiirakka in Finland). Serve. NOTES While eating lihapiirakka, you can try the hard work of pro- nouncing its name. "Liha" means meat and "piirakka" is just "piirakka". The filling can of course be varied. Other traditional Finnish fillings for other "piirakka"s are blue- berries (with some potato flour on top) and cottage cheese. RATING Difficulty: moderate. Time: 30 minutes preparation, 30 minutes cooking and cooling. Precision: measure the crust ingredients carefully. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lima Beans With Corn And Okra Recipe By :FF MailList: Laurel's Kitchen (Elisabeth Freeman) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole onion -- chopped 3 whole cloves 1 whole green bell pepper -- diced 2 cups tomatoes -- diced 4 cups vegetable stock 1 cup cooked lima beans 1 cup fresh corn kernels -- or frozen 1 1/2 cups sliced okra 1 teaspoon salt 1/4 teaspoon allspice Saute the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. I did the lima beans in the slow cooker the night before so all I had to do was add everything else to them. >From: Tina Bell - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lime-ginger Vinaigrette Recipe By :Wendy Lockman Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb lime juice 1 1/2 ts ginger -- minced 1 t coriander seed -- crushed 1/4 ts red pepper flakes 1 tb fish sauce -- (Vietnamese) (nuoc mam) 1 tb fresh basil -- chopped 1 tb fresh cilantro -- chopped 1/3 cup Canola oil Salt and ground black pepper Mix first 3 ingredients in small bowl; let stand for 15 minutes. Whisk in next 4 ingredients, then the oil. Season to taste with sale and pepper. Let stand for 1 hour before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine Fine With French Lentils And Escarole Recipe By :MOLTO MARIO SHOW #MB5642 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil -- * 1 large red onion -- 1/8" julienne 1 head escarole -- (about 3/4 pound ) chopped in 1/2-inch pieces, washed and spun dry to yield 3 cups 1 cup lentils -- cooked (tiny green French ones) 1 pound linguine -- (fine pasta) 1/2 cup nonfat cheddar cheese -- grated * (or any flavor) * adapted to LF by Tina Bell Bring 6 quarts water to boil and add 2 tablespoons salt. In a l2 to 14 inch saute pan, saute onion in olive oil until translucent (about 7 to 8 minutes). Toss in escarole and cook over medium heat until wilted yet still bright green (add a little liquid if needed). Add lentils and toss to heat through. Season. Drop linguine into water and boil according to package instructions until al dente. Drain in colander over sink and pour hot pasta into pan with escarole. Toss, stirring well to mix, over medium high heat about 1 minute. Add grated cheese and toss to mix. Pour into heated serving dish and serve immediately. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine Gamberini (Garlic Shrimp Sauce) Recipe By :(Eric) (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Italian Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Shrimp -- deveined, peeled 3 Cloves Garlic -- finely minced 1 Onion -- finely chopped 2 Tbsp Olive oil 2 Tbsp Flour 1/2 C Marsala Wine -- I used Chardonney 1 C Low Sodium Chicken Broth -- low fat 1/2 C Italian parsley -- minced Salt and pepper -- to taste 1 lb Linguini -- homemade Heat olive oil in a large skillet. Add garlic and stir for 30 seconds. Add onion and cook until transparent, stirring occasionally. Add flour and stir until well mixed. Whisk in the broth, wine and parsley. Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done. Serve over pasta, cooked (according to package directions - if store bought). - - - - - - - - - - - - - - - - - - - NOTES : Cal 349.8 Fat 6.4g Carbs 44.2g Fiber 1.7g Protein 25.2g Sodium 420mg CFF 17.3% * Exported from MasterCook * Linguine With Chicken And Caribbean Sauce Recipe By :Women's Day Pasta Cookbook (Reid Furniss) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Pasta Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Linguini -- or spaghetti 1 Onion -- quartered 1 1/2 pieces ginger root -- Peeled 1/3 Cup Teriyaki Sauce 1 tsp Dried Thyme 1/4 tsp Ground Red Pepper 1 Pound Chicken Breast Halves without Skin 10 Ounces Frozen Peas -- Thawed 1 Red Bell Pepper -- 1-inch pieces 3 Ribs Celery 1 Cup Chicken Broth -- Low Sodium Prepare pasta; drain. Rinse with cold water and drain again. Meanwile, preheat oven to 450 F. In food processor or blender, combine onion, gingerroot, teriyaki sauce, thyme and red pepper; puree to make a sauce. In 15 1/2 x 10 1/2-inch jelly-roll pan, arrange chicken in one layer. Pour half the sauce over chicken. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway through cooking. Remove chicken from pan and cut into slices. In large bowl, toss pasta with peas, bell pepper, celery, chicken broth and remaining hot sauce. Arrange chicken slices on top and serve. - - - - - - - - - - - - - - - - - - - NOTES : kcals: 431, 26g pro, 67 g car, 3 g fat (6% cals from fat), 46 mg chol, 806 mg sod. * Exported from MasterCook * Linguine With Dungeness Crab And Peas Recipe By :San Jose Mercury News Web (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red pepper sauce -- (see recipe) 1 pound linguine -- dried 2 teaspoons canola oil 1 shallot -- minced 2 cups frozen peas -- (tiny)without butter 2 tablespoons water 1 pound dungeness crab meat -- cooked or equivalent cooked shrimp Salt and freshly ground black pepper 1 ounce Parmesan cheese -- freshly grated -- (about 1/3 cup) Make red pepper sauce and set aside. Bring a large pot of lightly salted water to a boil. Add linguine 7-9 minutes before serving. Meanwhile, heat oil in a small skillet and add shallot. Stir over low heat 3-4 minutes or until soft and transparent; do not allow to scorch. Add peas and 2 tablespoons water and bring to boil. Reduce heat, cover and cook 2 minutes. Add crab. Stir until heated through, about 1 minute. Season with salt and pepper. Drain linguine and place in a serving bowl. Add crab mixture and red pepper sauce. Toss. Sprinkle with Parmesan cheese and serve very hot. Serves 4. Per serving: 650 calories, 71mg cholesterol, 2g saturated fat, 8g total fat, 460mg sodium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine With Greens, Potato, Garlic, Hot Pepper And Tomato Recipe By :(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Pasta Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small new potatoes -- (6 to 8) 1/2 cup green beans -- cooked (optional) 1/2 pound Pasta -- (shells, penne, Linguine, farfalle) 1/2 cup Vegetable stock 1/2 c onions -- diced 2 ts garlic -- finely minced 2 ts red pepper flakes -- (optional) 1 1/2 cups plum tomatoes -- peeled and diced 1/2 cup tomato juice -- (from tomatoes or) canned Tomato juice 4 cups Assorted greens -- (escarole, Arugula, dandelion, chard) Salt & pepper Bake the potatoes in a 350F oven for 35-40 minutes, until tender but firm. Or steam them in water or vegetable stock to cover. If you steam them in vegetable stock, reserve it for the pasta sauce. When cool enough to handle, cut the potatoes into 1-inch chunks. If you are including green beans, cook them in vegetable stock and immediately refresh in cold water. Drop the pasta into a large kettle of boiling salted water. Stir. Heat the 1/2 cup stock in a saute pan over moderate heat. Add the onions and cook, covered, until tender, about 10 minutes. Add the garlic and optional hot red pepper flakes and cook 2 minutes longer. Add the tomatoes, tomato liquid, potatoes, and greens and optional beans and cook until the greens are wilted and the potatoes are heated through. Season with salt and pepper. When the pasta is al dente, drain it and toss with the sauce in a warmed bowl. Note: Canned tomatoes can be substituted for fresh. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine With Lemon Parmesan Recipe By :Woman's World Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup linguine -- cooked 1/4 cup skim milk 1 clove garlic -- minced 1 tablespoon lemon juice 1 tablespoon parmesan cheese red pepper flakes Combine 1 C cooked linguine (still warm) with 1/4 C skim milk, 1 clove minced garlic and 1 T lemon juice. Top with 1 T parmesan and a dash of red pepper flakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguine With Seafood Sauce Recipe By :Good-For-You Dinners,Pillsbury Classics,9/96(Wendy Nibeck) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces linguine -- uncooked 4 tablespoons butter or margarine -- (*See Note) 4 green onions -- sliced 1 garlic clove -- minced 1 package shrimp -- (12 oz.) frozen, uncooked, and drained 6 1/2 ounces clams, canned with liquid -- minced, undrained 1 cup chicken broth 1/2 cup dry white wine (they recommend Chardonnay, Chenin Blanc or Sauvignon Blanc) 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon pepper 2 tablespoons cornstarch 1/4 cup light sour cream *Note - I used broth to saute the onions and used Promise Ultra to mix in at the end of the dish. This will reduce the fat content even more. My husband absolutely RAVED about it! It's very good! [Wendy] 1) Cook the linguine to desired doneness as directed on package. 2) Meanwhile, melt 2 tablespoons of the margarine in large skillet over medium heat. Add onions and garlic; cook until onions are tender. Stir in shrimp, clams, broth, wine, lemon juice, parsley, basil, oregano and pepper. Bring to a boil. Reduce heat; simmer 5 minutes. 3) In small bowl, combine cornstarch and water; blend well. Slowly stir into seafood mixture. Cook until mixture boils and thickens, stirring constantly. 4) To serve, drain linguine; rinse with hot water. Toss linguine with sour cream and remaining 2 tablespoons margarine. Serve seafood sauce over linguine. Nutrition Information Calories 280 Fat 9g Cholesterol 105mg Sodium 390mg Carbohydrate 36g Fiber 1g Protein 14g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linguini With Greens And Potatoes Recipe By :Eat More, Weigh Less Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 sm new potatoes 1/2 c green beans -- cooked 3/4 lb linguini 1/2 c vegetable stock 1/2 c onion -- diced 2 tsps garlic -- minced 2 tsps red pepper flakes 1 1/2 c plum tomatoes -- diced 1/2 c tomato juice 4 c assorted greens salt and pepper Cook potatoes until firm-tender (bake, steam or microwave). When cool enough to handle, cut potatoes into 1-inch chunks. Cook green beans in vegetable stock and refresh in cold water. Cook pasta. Heat 1/2 c. stock in saute pan; add onions and cook covered until tender. Add garlic and red pepper flakes and cook 2 minutes. Add tomatoes and tomato liquid, potatoes, greens and green beans and cook until greens are wilted and potatoes are heated through. Season with salt and pepper. Toss cooked pasta with warm sauce. - - - - - - - - - - - - - - - - - - - NOTES : Use escarole, dandelion, arugula, chard or other greens of choice (not kale). * Exported from MasterCook * Linguini With Limas And Mustard Recipe By :Beyond Alfalfa Sprouts and Cheese Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 plum tomatoes -- seeded 1 1/2 c vegetable stock 2 c baby lima beans, frozen -- thawed 3 scallion -- thinly sliced 3 tbsps mustard -- (grainy-style) 1 lb linguini -- cooked Simmer limas, scallions and mustard in vegetable broth about 7 minutes while pasta is cooking. Add tomatoes and remove from heat. Toss cooked pasta in sauce. - - - - - - - - - - - - - - - - - - -