* Exported from MasterCook * Rainbow Salad Recipe By :Sunday Mail, Brisbane (Erika Langham) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper 300 grams zucchini -- green and gold 300 grams cauliflower flowerets 1/2 pint cherry tomatoes -- punnet 1 1/2 tablespoons balsamic vinegar 6 tablespoons extra virgin olive oil salt and cracked black pepper 1 large basil leaves -- very finely shredded Place the capsicum over a flame, under a grill or in a hot oven until the skin blackens and blisters. Remember to turn it frequently so that it is evenly cooked or you will not be able to remove all of the skin. Cut the zuchinni into thick slices. Boil in lightly salted water to firm-tender. Remove and set aside to cool. Boil the cauliflower similarly and drain. Peel the capsicum and cut the flesh into narrow strips. Assemble the salad ingredients in a bowl. Combine the vinegar and oil and season to taste. Pour over the salad, scatter on basil and set aside for 15 minutes before serving. * I steam my veges rather than boiling. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bread Pudding Recipe By :Quick & Healthy Cooking,Oct.1995 (Reid J. Furniss) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bread -- Lightly toast & cube 2 Tablespoons Raisins 1 1/4 Cups Skim Milk 1/2 Cup Egg Substitute -- liquid 3 Tablespoons Sugar 1 tsp Vanilla 1/2 Cup Apple Juice 2 tsp Cornstarch Coat a 1 quart casserole with nonstick spray. Place toast cubes and raisins in casserole. Whisk milk, egg substitute, sugar and vanilla in a bowl. Pour milk mixture over toast, and stir until toast is evenly coated. Bake at 350 F until a knife inserted into center of pudding comes out clean, aobut 35 minutes. Cool slightly on a wire rack. Meanwhile, in a saucepan, stir apple juice (or cider) and cornstarch until well blended. Cook over medium heat, stirring constantly, until sauce thickens and boils. Cool and divide warm pudding evenly among 4 dessert dishes and drizzle with warm sauce. YIELD: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Curried Wild Rice Mix Recipe By :The Perfect Mix (Karen M. Ferner) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Indian Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 4 chicken bouillon cube -- crumbled 3 tablespoons dried onions -- minced 1/2 cup raisins 1/2 teaspoon curry powder Makes 1 3/4 cups. In a glass jar that holds 1 3/4 cups, pour the rice into the bottom. Layer the rest of the ingredients in the order given. To prepare: 4 cups water In a medium saucepan, bring the water to a boil. Add the Wild Rice Mix and reduce the heat. Cover and simmer about 50 minutes, adding more water if needed. (This also had 3 tablespoons butter which I omitted) - - - - - - - - - - - - - - - - - - - NOTES : The perfect accompaniment for sauteed chicken or broiled cornish game hens. Present this rice mix layered in a glass jar, and tie ribbons to the neck of the jar. * Exported from MasterCook * Raisin Drops Recipe By :jagordon@agsm.ucla.edu (Jan Gordon) Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet milk -- recipe below 1/3 cup pitted dates -- packed 2 teaspoons Vanilla 1 Egg Beaters(r) 99% egg substitute -- or equiv to 1 egg 1/3 cup Applesauce -- or mashed banana 1 3/4 C Rolled Oats -- old fashioned 1 C Whole-Wheat Flour 2 tablespoons whole-wheat flour 2 Tsp Baking Powder 1/2 tsp Salt 1 tbsp Cinnamon 1 pinch Ground Cloves 1/2 tsp Nutmeg 1/2 C Raisins Sweet Milk: 2 C nonfat dry Milk -- reconstituted or rice milk 2/3 C Raisins Spray cookie sheets with oil Preheat oven to 350F Combine in the blender on low: sweet milk, dates, vanilla, eggstuff and mashed fruit, blend til uniform Add to oatmeal in a bowl, stir, let stand for 5 min to moisten oatmeal. Meanwhile, in a large bowl, combine flour, baking powder salt and spices. Add oat mixture to dry ingredients, mix well, and raisins, stir. Drop by teaspoonful onto prepared cookie sheet. Bake 12 - 15 min until lightly browned and toothpick inserted in center comes out clean. Remove from pan, cool, store in airtight container on fridge, freezes well. *Sweet milk 2 C reconstitutes nonfat milk, or regular nonfat milk or rice milk, 2/3 C raisins. Combine in a jar, chill overnight or 3 days is best. Drain and toss the mushy raisins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Graham Muffins Recipe By :Farmer's Exchange (Ozettt@aol.com) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup raisins 3/4 cup boiling water 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 cup graham cracker crumbs 3 teaspoons baking powder 1/4 cup whole wheat flour 1/2 cup skim milk 3 tablespoons oil 1 tablespoon sugar 1/4 teaspoon cinnamon Heat oven to 375 degrees. Line 12 muffin cups with paper baking cups and spray with nonstick cooking spray, or spray muffin cups. In small bowl, combine raisins and boiling water; set aside. In large bowl, combine graham cracker crumbs, all-purpose flour, brown sugar, whole wheat flour and baking powder; mix well. In medium bowl, combine milk, oil and egg whites; beat well. Drain and discard water from raisins. Add raisins to milk mixture. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed paper-lined cups. In small bowl, combine sugar and cinnamon; mix well. Sprinkle over muffin batter. Bake for 14 minutes to 18 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serves 12. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Sauce Recipe By :Fern Van Tilburg Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Raisin Sauce: 1 cup brown sugar 1 cup water 1 tablespoon butter -- or substitute 1 teaspoon vanilla Grated rind & juice of one orange 1 tablespoon cornstarch 1/2 cup raisins Place all ingredients in a saucepan, stir and cook over low-medium heat until thickened. Per serving: 56 calories, 0.7 g fat, (11.2%CFF). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch Bread Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 2 Tablespoons Water 1/3 Cup Ranch Salad Dressing -- Bottled 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/Whte cycle. Use medium or Light curst color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe * Exported from MasterCook * Ranch Dips Recipe By :(Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I make dips from non-fat cottage cheese or yogurt cheese. I whip about a cup of cottage cheese in my food processor with addition of small amounts of a variety of flavorings: 1/2 tsp dill weed and a chopped green onion 1 tbs green peppercorns (the kind that come in a small can) and a chopped green onion a chopped jalapeno with seeds removed if you don't like it hot and a bit of onion just a dash of hot sauce if you're in a real hurry If you can tolerate a little fat, add a tablespoon or so of blue cheese or gorgonzola and whip. Very good but not non fat. Another favorite of mine is made with yogurt cheese (which you make by straining plain yogurt overnite--I use a gold coffee filter left over from a coffee maker that died). I add minced garlic, shredded cucumber that has been squeezed dry, and a little lemon juice and salt and pepper. Just stir. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch Dressing Recipe By :(Asha Dornfest) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat yogurt thinned with nonfat milk until it reaches the consistency of buttermilk 2 T dried onions -- (2 to 3) 1/4 t salt -- (1/4 to 1/2) 1 t lemon juice Lots of black pepper Whishk everything together, refrigerate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch Style Dip/salad Dressing Recipe By :(Tammy L. Race) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat sour cream 1/2 cup nonfat yogurt 1 Tablespoon white vinegar -- (1 to 3) 1 teaspoon dried onions -- (not onion salt) 1/2 teaspoon garlic powder 1/4 teaspoon black pepper Mix well. The amount of vinegar depends on how thick you want this and the seasonings are to taste. You could also use other kinds of vinegar, keeping in mind that the more intensely-colored ones will color the dip (which may not be a bad thing). You can also splash in some lemon juice juice but don't try to substitute for all the vinegar - *much* too sour! and the taste isn't 'ranch.' The following measurements are *very* approximate. I *never* measure this one. [Tammy] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Chocolate Torte Recipe By :Quick & Healthy Cooking, Summer 96 (William S. Grant, II) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup semisweet chocolate chips -- melted 1/4 cup nonfat sour cream 1/8 teaspoon almond extract 13 ounces angel food cake -- * (see directions) 1/4 cup raspberry jam -- (all-fruit type), melted 4 ounces Cool Whip Lite(r) -- thawed 1/2 teaspoon unsweetened cocoa To make chocolate filling: Combine warm melted chocolate, sour cream and almond extract. Cool until slightly thickened. To assemble cake: Using a serrated knife, cut cake horizontally into 3 layers. Spread chocolate filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve. * double the filling and frosting amounts if you're making an angel food cake from a 1-pound mix. Speed cooking strategy: melt the chocolate and fruit spread in a microwave. Per serving: ~157 calories, 4g fat (22% of calories), 0mg cholesterol, 240mg sodium, 0.4g dietary fiber. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Meringue Bars Recipe By :Quick & Healthy Cooking, pg 15 (Dwork) Serving Size : 18 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup packed light brown sugar -- (I would use less next time 1/3 cup nonfat margarine -- Fleischman's spread 1 Tsp Vanilla 1 C Rolled Oats 3/4 C Flour -- unbleached 1/4 C Whole-Wheat Flour 1/2 Tsp Baking Soda 10 oz Raspberry Jam -- all fruit 3 Egg Whites -- at room temp 1/2 tsp Coconut Extract 1 tbsp Coconut Flakes NOTE: I found that these are very sweet - so I would use less sugar next time. I used Blackberry jam and it was delicious! Preheat the oven to 350 deg F. Coat a 9" square baking dish with nonstick spray. In a large bowl, use an electric mixer set at high speed to beat 1/3 C of the sugar, the spread and vanilla until fluffy. Stir in the oats, flours and baking soda until well combined. Press the mixture evenly into the bottom of the dish. Bake until lightly browned, 10 - 15 min. Coat the top of the crust with the all-fruit spread. In a small clean bowl, use an electric mixer with clean beaters to beat the egg whites at high speed until soft peaks begin to form. Add the remaining 1 1/2 T of sugar and beat until soft peaks form. Fold in the coconut extract. Spread or pipe the egg white mixture over the fruit spread; sprinkle with coconut. Bake until the top is golden brown, about 10 min. Cool completely on a wire rack. Cut into bars. Makes 18 bars. These are *terrific*!! - Reggie - - - - - - - - - - - - - - - - - - - NOTES : Cal 00.9 Fat 0.5g Carbs 22.5g Dietary Fiber 0.9g Protein 2.2g Sodium 90mg CFF 4.1% * Exported from MasterCook * Raspberry Salsa (Very Good!) Recipe By : (Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 parts raspberries -- frozen, thawed 1 part Salsa -- Pace's Hot 3 tablespoons honey -- (3 to 4) 2 dashes cayenne pepper Combine all ingredients and mash a little then allow flavors mellow for 30 min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Sauce Recipe By :mberteig@alumni.caltech.edu (Michelle A. Berteig) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Raspberries -- (red) Frozen 1 1/2 Tsp Cornstarch 1/2 C Raspberry Jam Thaw and crush frozen berries. Combine with cornstarch. Add jam. Heat to boiling. Cook and stir until clear and slightly thick. Strain and cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Vinaigrette, Simple Recipe By :Sharen Rund Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vinegar Raspberry jam vinaigrette mix together - taste, adjust taste (little more jam or vinegar) pour over your salad & enjoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Vinegar Recipe By :(Wendy Lockman) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds Raspberries 2 cups Vinegar 1 Sugar Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry-blueberry Scones Recipe By :(Lynn Warble) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 3 cups all-purpose flour -- unbleached 1 cup sugar -- or less 2 tablespoons baking powder 1 teaspoon baking soda 2 Egg Beaters(r) 99% egg substitute -- (1/2 cup) 2 cups buttermilk 2 pints raspberries, frozen 1 pint blueberries, frozen Mix dry ingredients. Add wet ingredients -- not including frozen fruit. When everything is mixed well -- gently fold in the frozen fruit soas not to break the raspberries and blueberries. If added when still frozen -- they will remain whole and pretty and the dough will not stain. Decrease the amount of sugar depending on the tartness of the berries. My berries were particularly tart so sugar should be decreased to 1/2 to 3/4 of a cup if your fruit is sweet. Bake at 350 for 35-40 minutes. @@@@@ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry-glazed Chicken Recipe By :New Pressure Ckbk (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red wine -- fruity and light 1/2 cup raspberry vinegar 1/4 cup soy sauce -- dark * 2 tbl honey 1 tsp Dijon mustard 1 clove garlic -- minced or pressed 1 frying chicken -- skinned, cut into -- serving pieces (serves 4-6) (I think I used a Cotes du Rhone but Beaujolais or a inexpensive California Red Burgundy would work too. Sharon) Combine everything but the chicken in a large plastic food bag. Add the chicken to the marinade, seal the bag and turn in over a few times to get the chicken well-coated with the marinade. Refrigerate for 4 hours or overnight. Transfer the chicken and marinade to the pressure cooker. Cover and bring to full pressure. Reduce heat to stabilize pressure and cook for 12 minutes. Release pressure. Remove the chicken and set aside, leaving the marinade in the pot. Skim any fat, then boil vigorously, uncovered until the sauce is thick and syrupy, about 10-12 minutes. Return the chicken to the pan, turn it over a few times so it is coated with the glaze. Serve immediately. Goes will with anything that absorbs the sauce. Not for folks on a sodium restricted diet! I don't have the fat count but it shouldn't be bad since it's just skinless chicken. * Dark soy sauce is different than your regular soy. It has sugar added. You can use regular but you want to use just a little more honey. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspbery Vinaigrette Recipe By :Christmas Eve Recipes,Jenny Craig (Liz Maxson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raspberry vinegar 1/2 tsp. black pepper 8 tsp. sugar 4 Tbsp. water 4 garlic cloves -- minced 4 tsp. Worcestershire sauce 2 Tbsp. Dijon mustard 2 Tbsp vegetable oil Combine all ingredients. Mix or shake well and refrigerate. 2 Tbsp. = free exchange. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ravioli Appetizers Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ravioli diet margarine -- melted bread crumbs -- seasoned or plain Marinara sauce Ravioli: Cook as directed on package, cool to room temperature. Brush with melted reduced fat margarine, roll in breadcrumbs (seasoned or plain). Bake at 350F (in a well greased pan) for approx. 15 minutes or until crispy and lightly browned. Serve with marinara sauce for dipping. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Real Granola Bars Recipe By :Sugar-Free Toddlers,S. Watson (Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups apple juice -- (we use unfiltered) 2 1/4 cups granola 5 packets unflavored gelatin Combine one cup of juice with the gelatin powder and allow powder to soften. Boil one cup juice and stir in gelatin/juice mixture until dissolved. Remove from heat. Add the remaining juice and stir in the granola. Pour into an 8 inch by 8 inch pan and chill until set, 2-3 hours. Cut into 16 bars, wrap individually and store refrigerated. My notes: Needless to say, these aren't crunchy, but they aren't as tough as those jigglers things either. Play around with the quantities till you get a texture you like. We like slightly more granola and less juice. The granola sold in bulk is better than the kind sold in boxes. Home-toasted oatmeal and bulk-bought raisins can stretch it. Packs OK in cool weather, the early fall and late spring are disastrous for it in our climate. It is nice and cool fresh out of the refrigerator in July. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red And Black Beans Recipe By :arielle@taronga.com (Stephanie da Silva) (Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C black beans -- soaked overnight 1 C red beans -- soaked overnight 6 C vegetable broth -- or water 2 C tomatoes -- diced 1 Lg onion -- chopped 1 C corn -- frozen 1 C green bell pepper -- diced 1/2 C red bell pepper -- diced 1 Tbsp garlic -- minced 2 Tsps ground cumin 1/8 Tsp red pepper flakes black pepper Salt 12 corn tortillas Preheat oven at 350. In a large saucepan, combine the soaked beans and vegetable stock. Bring to a boil, reduce the heat and simmer, covered, for 45 minutes or until the beans are tender. Add the tomatoes, onion, corn, green pepper, red pepper, garlic, cumin and chili flakes. Simmer for 15 minutes. Season to taste with pepper and salt. Steam the corn tortillas (the microwave works fine for this) until soft enough to roll without breaking. Using a slotted spoon, fill each tortilla with a generous 1/2 cup of beans. Roll and place seam side down, in a nonstick baking dish. Pour the beans and their sauce over the stuffed tortillas and bake for 15 minutes, or until bubbling hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red And Green Stir-fry Recipe By :Herald Journal, Logan, UT (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Sweet Red Peppers 5 Tablespoons Oil 2 Cups broccoli flowerets 1/2 Pound Mushrooms -- Sliced 2 Cloves Garlic -- Minced 2 Tablespoons Fresh Ginger root 4 Chicken Breasts -- Skinned & Split 1/4 Cup dry sherry -- or lemon juice 1/4 Cup Soy Sauce 2 Tablespoons Fresh Lemon Juice Cooked Noodles or Rice Cut the bell peppers in half, remove stems and seeds; Cut into 1-inch squres. Heat 2 tablespoons of the oil in a wok or large skillet over high heat. Stir-fry the peppers about 4 minutes; Set aside in a large bowl. Using 1 tablespoon oil, stir-fry the broccoli and mushrooms for 5 minutes or until tender. Add to pepper. Add 1 tablespoon oil to wok or skillet; add half the garlic and ginger with half the chicken, but into small pieces. Stir-fry until chicken is opaque and white; Do not overcook. Add chicken to vegetables and repeat. Add sherry, soy sauce and lemon juice to pan drippings. Heat to boiling and reduce to 1/2 cup liquid. Return chicken and vegetables to pan and stir to heat and coat with sauce. Serve over rice or noodles. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Beans And Collard Greens Recipe By :Curtis Jackson Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spice Bag: 2 whole cloves 2 bay leaf 1/2 teaspoon black peppercorns dried chile peppers -- optional 5 inch kombu -- cut in small pieces, optional cheesecloth and string To Cook the Beans: 1 1/2 cups dried red beans -- kidney or other 2 cups yellow onion -- coarsely chopped 2 large celery stalks -- coarsely chopped 1 medium green bell pepper -- coarsely chopped 2 cloves fresh garlic -- minced water of veggie broth -- or beef broth To finish the dish: 1/2 teaspoon salt 1 1/2 tablespoons liquid Barbecue Smoke(r) 1 tablespoon worcestershire sauce -- optional 1/2 bunch collard greens I've been puzzling over how to make red beans and rice taste good without traditional fat-ful methods (ham hocks, smoked ham, and smoked sausage). I reached back into memories of my youth in the Deep South of the U.S. and came up with four elements: 1) Wright's brand Liquid [hickory] Smoke 2) Collard greens 3) Spice mixes a la Zatarain's crab boil 4) Long slow cooking This recipe is the result. While it does not approach the wonderfully rich flavor of beans simmered with ham hocks and flavored with pounds of smoked sausage, it also doesn't approach the fat content, either. Neither does it suffer from the grape juice taste of Paul Prudhomme's decidedly different version in "Fork in the Road". Don't let my long-winded recipe fool you. This is one of those recipes that are great to prepare on cold winter weekend days, because once you've chopped the veggies it simmers on the stove for hours and makes the house smell good. In fact, I deliberately simmer this dish uncovered even though it means I have to keep adding water to it on a regular basis. It is a labor of love, and is worth it for the smells. I'd would *really* love to hear about variations on this theme (I discuss them briefly at the end of the recipe). I'm not in the business of being a professional test kitchen, and must provide the family with some variety, so I just don't get to play with these as much as I'd like. If you come up with a spice or ingredient variation that makes a nice rich red beans dish, *PLEASE* post it or tell us all what you did. Thanks! BTW, tonight I'm having friends over, and this (sans rice) will be the second course. For the first course I'm trying a variation on sachi toyofuku (spinach flavored with soy, sesame, and sugar) that uses only about 1/10th the amount of sesame seeds as the previous version that we loved (we're talking 1 tablespoon of sesame seeds for 20 ounces of frozen spinach). If it succeeds, both in terms of tasting good in general and in terms of imparting at least some sesame flavor, I'll post it. The dish as I've usually had it, made with over 1/2 cup of sesame seeds, is a long-time favorite of ours and it has been sorely missed. [Curtis] 1. Soak the red beans overnight. If possible, change the soaking water two or three times during the process. 2. Make a cheesecloth bag and place all of the spice bag ingredents in it. If using long pointed dried chiles, snap off the stems and tear them into small pieces so they don't poke holes in the cheesecloth. I used both chile pequin and chile de arbol, but next time I think I'll use a single dried habanero for a rounder flavor and heat. 3. Drain and rinse the soaked beans. In a large pot combine beans, onion, celery, bell pepper, garlic, and spice bag. Add enough water or vegetarian broth (preferably beef-flavored) to cover plus an extra inch or two. NOTE: If your vegetarian broth powder contains salt, wait and add it after the beans are tender, at the same time that you add the Liquid Smoke (see step 5). Bring to a boil, then reduce to a very low simmer and allow to cook for hours (I cooked mine overnight). If you are simmering the beans uncovered, be sure to add water as needed during the cooking process. To proceed to the final step, the beans should be quite tender, and can be "falling apart" and soupy if you so desire -- just make sure they don't stick to the bottom of the pot and burn. 4. Prepare the collard greens by cutting off the hard stems below the leaves. Wash the leaves very thoroughly to remove all grit, then tear them into approximately 2-inch pieces. 5. Remove the spice bag, squeeze as much liquid out of it as possible, and discard it. If you have delayed adding vegetarian broth powder until now so the beans would cook up tender, add it. Add the 1/2 teaspoon of salt (unless the broth powder has made the water salty already), the Liquid Smoke flavoring and the Worcestershire sauce (if desired). If necessary, add water to ensure that there is at least an inch of water above what is needed to cover the beans, and bring to a boil. Add the collard greens and mix thoroughly. Reduce heat, cover the pot, and simmer for 30 minutes. Adjust salt, pepper, and Liquid Smoke levels to taste and serve. VARIATIONS: There are many variations on this theme; have fun with it. As long as the basic core ingredients are maintained (red beans, onion, celery, green bell pepper, come kind of green leafy vegetable), there is much room to customize this dish. Here are just a few suggestions: Spice Bag: Consider adding whole black or yellow mustard seeds, whole coriander seeds, or whole allspice. Sprigs of your favorite herbs might be nice (thyme, marjoram, oregano, lemon thyme, etc.) Stay away from the sweeter herbs (rosemary and tarragon in particular, possibly basil) because they will combine with the Liquid Smoke to produce a truly unpleasant taste in the final dish. Spices: You might use tamari to replace some of the salt (but not until after the beans are tender!). A splash or two of balsamic vinegar might also be more to your taste. Texture: If you desire a more stew-like consistency, remove about 1/3 of the beans/onions/celery/pepper mixture, puree it, and return it to the pot before adding the greens. In this case, you might also wish to cook the greens for a longer time so they are not fresh and chewy and thus conflict with the smoother texture of the pureed beans et. al. Greens: I have a strong from-childhood bias towards collard greens, but there is absolutely no reason why mustard greens, chard, escarole, cabbage, or any other leafy green vegetable wouldn't work. Just be careful that the flavor of the greens does not overwhelm the dish -- kale is especially dangerous here. If you choose to try spinach, consider adding some lemon juice just before serving to complement the sweetish nature of the spinach. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve as-is for a side dish, or over rice for an entree. NOTES : This recipe came about as a result of a first-winter-weekend morning craving for red beans and rice. The question I have tried to answer is: How does one make tasty semi-nostalgic red beans and rice without ham hocks, ham, and smoked sausage? This recipe scales easily; my test batch was made by multiplying all ingredient amounts by 4. * Exported from MasterCook * Red Beans And Rice Recipe By :Taste of Home magazine (Lavon Moffat) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound kidney beans 1/2 pound pinto beans 4 cups water 4 cups chicken broth 2 garlic cloves 2 bay leaves 16 ounces tomatoes, canned -- pureed 4 ounces pimientos -- drained 1 large green pepper -- chopped 1 large red pepper -- chopped 1 large onion -- chopped 1 cup celery -- chopped 4 ounces green chiles 1/4 cup fresh parsley -- chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon cumin 1/2 teaspoon hot pepper sauce 1 teaspoon paprika 1 teaspoon salt 1 tablespoon vinegar Rinse beans. Place in a Dutch oven with water. Bring to a boil, simmer 2 minutes. Remove from heat. Cover & let stand 1 hour. Drain & rinse beans. Return beans to Dutch oven with broth, garlic & bay leaves; bring to a boil. Reduce heat; cover & simmer 1 1/2 hours. Stir in remaining ingredients. Cover & simmer 1 hour or until beans & vegetables are tender. Remove bay leaves. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with rice & cornbread. NOTES : For a less spicy taste, use only 1/4 tsp of the pepper flakes, cumin & hot pepper sauce. * Exported from MasterCook * Red Beans And Rice #2 Recipe By :Cook Healthy, Cook Quick (Alekz Traynor) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Meats Rice Turkey Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray -- optional 6 Ounces smoked sausage -- (use Butterball Turkey Smoked Sausage w 2.5g fat per oz) 1 Cup onion -- chopped 3/4 Cup green bell pepper -- chopped 1 Clove garlic -- minced (or more) 3 Cans red beans -- rinsed and drained (16 oz size) 14 1/2 Ounces stewed tomatoes -- or Rotel tomatoes 6 Ounces tomato paste 1/4 Teaspoon dried oregano 1/4 Teaspoon dried thyme 1 Tablespoon cajun seasoning 1/4 Teaspoon hot sauce -- or more to taste 1 Whole bay leaf 1 1/2 Tablespoons Hickory Smoke BBQ sauce 4 Cups rice -- cooked Handful parsley -- chopped Handful cilantro -- chopped 1. Coat dutch oven with cooking spray. Place over medium heat until hot. Add sausage and next 3 ingredients; saute until tender. [heat cast iron skillet until HOT, add onions and garlic, dry-saute until starting to brown, add peppers, add sausage, saute for 3-5 more minutes.] 2. Add beans and next seven ingredients; bring to a boil. Cover, reduce heat, simmer 20 minutes or until thoroughly heated. Remove and discard bayleaf. Serve over rice. [Add beans and next 7 ingredients, simmer for 30-35 minutes, until rice is done. Mix with rice.] Yeild 8 servings Nutritional content per serving: 310 calories; Fat 1.2 g (Sat Fat 0.3g); Carbohydrate 59.2 g; Fiber 5.7 g; Protien 15.9g; Cholesterol 9mg; Sodium 448mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Beans And Rice With Salsa Recipe By :In the Kitchen with Rosie,Oprah (Pat Keys) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Dried red beans 1/2 cup Dried kidney beans 3 cups Water 1 1/2 cups Chopped onion -- (1-2 onions) 3 cloves garlic -- halved lengthwise 1 teaspoon Dried oregano 1 Bay leaf 2 tablespoons Chili powder 1 teaspoon Ground cumin 1 teaspoon Dried coriander 1 teaspoon red pepper flakes 1 cup Tomato juice 1 cup Brown rice 2 cups nonfat chicken broth FOR THE SALSA: 1 1/2 cups tomato -- cubed (1 large) 2 tablespoons jalapeno -- minced -- 1 large pepper 1/4 cup scallion -- minced, white part -- only (2 large scallions) 1/4 cup lime juice -- fresh squeezed 1/4 cup fresh cilantro -- chopped Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side. Fat per serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Blush Cake Recipe By :Health Valley Cookbook (Sharon Badian) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Whole-Wheat Flour -- pastry 1 1/2 Tsp Baking Soda 1 1/2 Tsp Cream Of Tartar 8 Oz Beets -- whole, canned, drain -- or 6 oz fresh, wash, -- peel 1 1/4 C Honey 1/2 C Orange Juice -- From Frozen Concentrate 2 Tsp Vanilla 1 Tbsp Orange Peel -- finely grated 2 Egg Whites -- unbeaten 8 Oz crushed pineapple -- drained 3/4 cup Dates -- chopped 2 Egg Whites -- lightly beaten from the Health Valley Cookbook Preheat oven to 325. In a large mixing bowl, combine flour, baking soda and cream of tartar. Set aside. Puree drained beets in blender or food processor, approximately 2 minutes. Transfer beets to medium bowl; mix in honey, juice concentrate, vanilla, orange peel, 2 unbeaten egg whites, pineapple and dates. Stir into flour mixture until just blended. Gently stir in 2 lightly beaten egg whites. DO NOT OVERMIX. Spoon batter into 2 9x1 1/2 inch non-stick round baking pans. Bake at 325 for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 20-30 minutes, and remove cakes from pans. Frost with Cream Pineapple Topping or glaze with Pineapple Glaze 198 calories, 0 grams fat per serving - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Clam Sauce And Linguine Recipe By :Sharon Foulk Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 clove garlic -- minced 2 tablespoons olive oil (you can cut way back on this -- or spray w/ Pam) 13 ounces clams, canned -- minced, undrained 6 ounces tomato paste 1 cup water -- or clamato juice (freeze the rest of the juice in 1 cup portions for later use) 2 tablespoons lemon juice 1 Tbs. parsley -- chopped 1 teaspoon sugar -- (you may reduce to -- 1/4 - 1/2 tsp and use sucanat) 1/4 teaspoon dried rosemary 1/4 teaspoon ground thyme 8 ounces linguine -- cooked and drained or spaghetti grated parmesan cheese - optional Saute onion and garlic in the oil in a skillet. Add clams and their juice, tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, 15 minutes. Serve over cooked pasta. Canned clams are fairly inexpensive. I doubled this recipe as well because it, too, freezes well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Curry Mixed Vegetables Recipe By :Vegetarian Gourmet,Spring,1994(Paul Carreno) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Oriental Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Red Curry Paste: 7 ea Red chilies, seeded & -- coarsely chopped 1/2 ts Black pepper 2 ts Coriander 3 ea Kaffir leaves see note 1 ea Lemon grass stalk, chopped 2 ts Galangal 1 see note 1/4 ts Salt 2 ea Garlic cloves, chopped 1/4 c Onion, chopped 1 tb Vegetable oil Mixed Vegetables: 1 c Coconut milk 1/4 ts Salt 1 t Brown sugar 1 t Tamari 2 tb Vegetable oil 1 c Green beans, chopped 1 c Eggplant, peeled & chopped 1 c Green bell pepper, chopped 1 c Mushrooms, sliced Garnish: 10 whole fresh basil leaves 1 teaspoon lime zest PASTE: Process all ingredients in a blender or food processor until smooth. Keeps in the refrigerator for up to 3 weeks or will freeze for 3 months. MIXED VEGETABLES: Combine coconut milk, salt & sugar. Set aside. Heat oil in a wok over medium heat. Add 1 tb curry paste (or more to taste) & stir fry for 1 minute. Increase heat to high & add beans, eggplant, pepper & mushrooms. Stir fry until the vegetables are tender crisp. Reduce heat to medium & add coconut milk mixture while stirring & heat for 1 minute. Serve hot over cooked jasmine rice & garnish with basil leaves & lime peel. NOTES: 1. Galangal is a mild relative of ginger & can be purchased ground in Asian food stores. "Vegetarian Gourmet" Spring, 1994 Joell's notes: subing ginger for galangal, I'd add a small pinch of sugar to this. If no Kiffar lime leaves are available I would use some of the lime zest/ a few drops of lime juice to get the citrus taste in there. Many asian markets have dried kiffar and here in Sydney, we even get fresh most of the year. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pepper Sauce Recipe By :San Jose Mercury News Web (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Fish & Seafood Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 tablespoon shallot -- chopped 1 large garlic clove -- minced 1/2 cup fish stock -- or bottled clam juice 1 red bell pepper -- roasted (available jarred) 3 fresh basil leaves 1 tablespoon low-fat sour cream 1 Pinch red pepper flakes -- (or two) Salt and freshly ground black pepper Heat oil and add shallot and garlic. Stir over low heat 2-3 minutes until pieces soften. Add fish stock, bring to a boil and reduce heat. Simmer 10 minutes. Add roasted pepper and just bring to a boil. Puree red pepper mixture and basil in blender until smooth. Stir in sour cream and season to taste with red pepper flakes, salt and pepper. Serve with pasta or over grilled fish. Makes 1 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Potatoes (Grilled) Recipe By :Alice Adams Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- red potatoes -- sliced 1" thick 2 tablespoons nonfat italian salad dressing -- up to 3T sweet onions -- sliced red and green bell peppers -- sliced I tried this on Sunday, and everyone loved it--super easy and no pans!! I sliced red potates about 1" thick and laid them on a double layer of aluminum foil. I poured about 2-3 TBLS of Ken's FF Italian dressing over them, a layer of sliced Vidalia onions, a few green and red pepper rings. I folded the foil tight and put them on the grill on low for about 15-20 min, then turned them over for another 10-15 min. I just stuck a fork in the foil to check for "doneness". - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Potatoes #2 (Seasoned) Recipe By :Katherine Moshier Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red potatoes -- per person, or more Mrs. Dash black pepper dried onions I cut them up and put them in a corningware bowl, sprinkle with a mix of seasonings (whatever you like - I use black pepper, dried onion, and Mrs.Dash) add a little water and cover w/saran wrap. Then nuke them for 15 minutes or so. I use 2-3 medium sized potatoes for each person, and am usually cooking for two. I must say, these are very good and go w/everything! THey come out very moist. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Potatoes And Chicken Breasts Recipe By :Live Longer Ckbk, Reader's Digest (Brad Smith) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small red potatoes 2 cups Orange juice 1/2 cup Water 1 tb fresh ginger -- grated 1/2 tb Ground cumin 4 Cloves garlic -- minced 2 boneless skinless chicken breasts 4 Carrots -- cut into matchsticks 3 tbs Chopped fresh cilantro 3 tbs Balsamic vinegar -- or rasberry vinegar 1/4 tb Salt Lettuce Boil potatoes until just tender. Rince in cool water. Bring to a boil in a large fry pan the orange juice, water, ginger, cumin and garlic. Lower heat and add chicken. Cook on both sides until done. Remove and let cool Strain liquid, return to fry pan, add carrots and cook until tender. Remove carrots and add vinegar, salt and cilantro. Cut chicken into 1/2 inch strips. Cut potatoes in half then slice 3/8 inch thick. Reheat carrots, chicken and potatoes briefly before serving if desired. Arrange a bed of lettuce on plates, then add potatoes, chicken and carrots. Dribble remaining juice over top. Garnish with slices of orange. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Satin Punch Recipe By :Patti McCoy Serving Size : 35 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt apple juice 1 bottle 7-Up(r) -- (2 liter ) 1 quart cranberry juice 2 trays 7-Up(r) -- frozen cubes Serves 35 Fill 2 ice-cube trays with 7-Up and freeze until set. Mix juices and 7-Up together and float 7-Up cubes in it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Snapper Parmigiana Recipe By :COOKING LIGHT Mar/AprL1994 (Diane Jennings) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Chablis -- or other dry white -- wine (for marinade) 1/2 Tsp Dried Thyme -- whole 1/4 Tsp Red Pepper -- crushed 3 Cloves Garlic -- crushed 4 Red Snapper -- fillets, 4 oz ea, -- can use Orange Roughy instead 1/4 C Flour -- All-Purpose 1/4 C Parmesan Cheese -- or Romano or half/ -- half mixture 1/4 Tsp Salt -- can omit Vegetable Cooking Spray -- optional 1 Tsp Olive Oil Lemon Wedges Combine the first 4 ingredients in a large zip-top bag. Add fish; seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally. Remove fish from bag; discard marinade. Set fish aside. Combine flour and next 3 ingredients in a large zip-top bag. Add fillets; seal bag, and shake to coat fillets with flour mixture. Coat large non stick skillet with cooking spray; add oil, and place over medium heat until hot. Add fish, and cook 6 minutes (this is the beauty of this recipe no guess work on how long to cook then turn, it came out perfectly) on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges Yield:4 servings CALORIES 188(25% from fat)/PROTEIN 26.6g/ FAT 5.3g (SAT 1.7g, MONO 2.1g, POLY 0.7g)/CARB 6.1g/ FIBER 0.2g/ CHOL 47mg/ IRON 0.7g SODIUM 333mg/ CALCIUM 125mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Snapper Pasta With Sauce Recipe By :(Bob Weisbeck) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Pasta Sauces & Gravies Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Onion -- grated or pureed 2 tablespoons White Wine -- or olive oil 1 Sm Tomato Paste -- canned 1/2 Lb Mushrooms -- sliced 1 1/2 Lb Red Snapper -- cut in 1" pcs 1 Tbsp Flour 1 Lemon -- juice of 2 cups skim milk -- (to 3c) 1 pound fettucine -- cooked, or other pasta of your choice In a skillet, saute the olive oil (wine) and pieces of red snapper over low heat. The snapper will exude a lot of juice and most of this will not evaporate. (keep your eye on the wine it may evaporate and you may need to add more). When the snapper is firm but not browned, remove from skillet and add the onion and mushrooms; simmer until the mushrooms are cooked (about 10 mins). Turn off the heat, add the tomato paste and stir until the onion, tomato paste, and musrooms are well mixed; add the lemon juice and stir well. Sprinkle the folur over the mixture and stir until well blended. Slowly add 2 cups of skim milk, stirring throughout to make a smooth mixutre. Once this is complete, return the skillet to the heat and simmer over low heat unitl the mixture begins to thicken. Depending on the consistency of the mixture, you may need to add more milk to make a sauce consistency of heavy cream. Add nutmeg and return the snapper to the sauce until it is heated, about 5 mins. Toss with favorite pasta; sprinkle with chopped parsley and graded parmesan cheese to taste. Note: Shrimps, scallops or other fish can be substituted for the snapper and it works just a well. I'm going to try the scallops next time. I got this recipe from the local hostipal during their festival of health. I'll post more after I try them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Snapper With Red-pepper Cream Sauce Recipe By :Creative Everyday Cooking,Time-Life (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 red pepper 1/2 small onion 1/4 cup water 2 tablespoons white vinegar 3 tablespoons lowfat cream cheese 1 tablespoon tomato paste 1 tablespoon nonfat plain yogurt 1 teaspoon chili powder 1/4 teaspoon salt black pepper 24 ounces red snapper -- fillets (serves 4-5) 1. Line a broiler pan with aluminium foil. Preheat broiler. 2. Combine red pepper, onion, water and vinegar in a small saucepan. Bring to a boil and reduce heat to a simmer. Cover and cook for about 10 minutes or until vegetables are tender. 3. While veggies are cooking, combine cream cheese, tomato paste and yogurt in a food processor. 4. Drain veggies and add to cream cheese mixture. Process until smooth. Blend in chili powder, salt and pepper. 5. Lay snapper fillets on foil. Spread with sauce. Broil 6" from heat for about 10 minutes. Note: I dont't know if fatfree cream cheese would work. I don't know how it behaves under high heat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red, White And Blueberry Shortcake Recipe By :Comstock, Makin' It Easy Recipes (Anita Matejka) Serving Size : 8 Preparation Time :0:06 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ozs Fat-Free Pound Cake thawed and cut into 3 layers 1 c blueberry pie filling -- * see note 1 c strawberry pie filling -- * see note 4 ounces Cool Whip Lite(r) -- thawed Spread bottom layer of cake onto serving plate. Spread with blueberry pie filling. Add second layer of cake. Spread with strawberry pie filling. Top with third layer of cake. Frost top and sides of cake with whip topping. Chill until ready to serve. - - - - - - - - - - - - - - - - - - - Serving Ideas : Slice and serve with remaining pie fillings, if desired. NOTES : * Use only half the can. * Exported from MasterCook * Refried Bean Bake Recipe By :Mexican Made Easy,Betty Crocker (Anita Matejka) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces nonfat refried beans 1 medium onion -- chopped 1 medium green pepper -- finely chopped 4 egg white 1 1/2 cups lowfat cheddar cheese -- shredded 1 teaspoon chili powder 1 clove garlic -- crushed Preheat oven at 350. Mix beans, onion, green pepper, egg whites, 3/4 cup of the cheese, chili powder, and garlic clove. Pour into unprepared square pan, 9x9x2"; sprinkle with remaining cheese. Bake until hot and firm, about 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Beans Recipe By :Fatfree Mailing List Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb dried pinto beans -- soaked overnight 2 bay leaves 5 cloves garlic -- chopped 2 onion -- chopped 2 tsps ground cumin 1 tsp salt 4 ozs green chiles -- chopped Rinse soaked beans and place in pot with bay leaves and water to cover. Cook about 3 hours until soft. Saute garlic and onion and add to beans with cumin and salt. Preheat oven to 350!F. Mash beans with potato masher; mix in chiles if desired. Put in casserole and bake covered for 1 hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Beans #2 Recipe By :Cooking Under Pressure,Lorna Sass (Sharon Badian) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Olive Oil -- can omit but you get -- better cumin flavor -- if you saute the -- cumin in some oil 2 Tsp Cumin Seed -- whole 1 Lg Chopped Onion 2 Cloves Garlic -- minced 4 C Kidney Beans, Cooked -- too quite soft 1 C Water -- or veggie stock Salt -- to taste (adapted from *Cooking Under Pressure* by Lorna Sass, a cookbook on pressure cooker cooking) 1. Heat olive oil in large non-stick skillet. Add cumin seeds and fry for 10-15 seconds. 2. Add onions and garlic and saute until onions are soft. Reduce heat to medium-low. 3. Add one-third of beans and 1/3 cup liquid and mush beans up with the back of a spoon. You can also do this in a food processor. Just whirl the beans with the stock to puree. I like the texture of the hand mashed beans better. 4. Repeat step 3 until you've incorporated all the beans and liquid. All the liquid should be incorporated into the beans when you are done. You might have to add more liquid if the beans seem too dry. 5. Salt to taste. I didn't need any since there was salt in the stock. Makes 6 servings. 167 calories per serving and 1 g fat. That's 5.4% - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Beans #3 Recipe By :Eileen Kupstas kupstas@cs.unc.edu (Hazel Slone) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Pounds pinto beans 7/8 Pound kidney beans olive oil for frying 3 Large onions -- chopped 5 Cloves garlic -- chopped 3 bell peppers -- chopped 2 hot peppers -- chop 1/2 Cup salsa -- hot, or fresh tomatoes -- chopped salt and pepper 1. Soak beans overnight (or use favorite soaking method). 2. Change water, if desired, and simmer until beans are mashed easily by a fork (check after 1 hour, they'll probably be done by 1 1/2 hours) 3. Meanwhile, saute (separately or together) in olive oil the onions, garlic and both types of peppers. 4. Now drain the beans fairly thoroughly. Mush (I use a hand mixer - take about 2 cups at a time in a bowl and pulverize with mixer. Put the mush back and get another two cups. Continue until you get desired consistency. I like mine slightly chunky. You could also use a potato masher, fork, food processor; whatever is at hand will probably work). If you like thinner refried beans, add some of the cooking water as you mush. 5. Add the sauteed vegetables and mix. Add hot salsa or tomatoes. Add salt and pepper. Add anything else that strikes your fancy - parsley, cilantro, tabasco sauce, dill, black olives, cinnamon. (Not ALL of these, of course...) 6. Purists may now put the beans in a frying pan (probably in several batches) and thicken up - I eat them as is. Author's Notes: As always, I must credit this to some unknown netter of yore. The main fat in this comes from the olive oil used in saute-ing. You can use as much or as little as you want. (I generally use for this amount of stuff - not a whole lot in a gallon of refrieds). Yes, this makes a lot of beans, but they freeze well. Difficulty : easy. Precision : approximate measurements. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Beans Monterey Recipe By :Weight Watchers Quick Success Lors1@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive -- or vegetable oil 1/4 cup onion -- finely chopped 1 tablespoon jalapeno pepper -- seeded and chopped 1 tablespoon chopped cilantro -- or parsley 1 garlic clove 6 ounces red kidney beans -- drained & mashed 1 ounce Monterey jack cheese -- shredded 2 flour -- heated and cut into -- 6 wedges each or 2 corn tortillas Makes 4 servings In 9 inch nonstick skillet heat oil; add onion, pepper, cilantro (or parsley), and garlic and saute over medium high heat, stirring frequently, until vegetables are tender, 1-2 minutes. Add beans and continue cooking stirring frequently, until mixture is heated through, 2-3 minutes. Spray a 11/2 quart shallow flameproof casserole with nonstick cooking spray; spread bean mixture in a casserole and sprinkle with cheese. Broil until cheese is melted, about 1 minute. Serve each portion with 3 tortilla wedges. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Reggie's Stuff (Mixed Beans) Recipe By :reggie@jeff-and-reggie.com Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Main Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Garbanzo Beans -- soaked overnite 1/2 C Lima Beans -- soaked overnite 1/2 C White Beans -- soaked overnight (small Navy) 1/2 C Millet -- Cooked 1/2 C Barley 1 Tbsp Fresh Rosemary -- to taste 1 Tbsp Fresh Thyme -- to taste 1 Tsp Fresh Oregano -- to taste 1 Tsp Fresh Sage -- to taste 1 Tbsp Nutritional Yeast 16 Oz Tomato Sauce Add all ingredients to crockpot and turn on. I add salt to it as it is served not during the cooking process. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 270.5 Fat 2g Carbs 51.7g Dietary Fiber 12.4g Protein 14g Sodium 469mg CFF 6.5% ------------------------------ * Exported from MasterCook * Rhubarb And Dried Cherry Chutney Recipe By :CHEF DU JOUR, ELKA GILMORE (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Indian Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds rhubarb -- both ends trimmed, peeled and cut into 1/2 inch pieces 3 tablespoons sugar 1/2 cup honey 1/2 cup dried cherries 5 tablespoons red wine vinegar 3 tablespoons red wine 2 teaspoons mustard seed 2 teaspoon kosher salt 1 Pinch cinnamon 1 Pinch allspice Pinchcayenne 1/2 cup minced red onion 3/4 cup celery -- sliced in 1/2" -- pieces 2 teaspoons orange zest 1 tablespoon jalapeno pepper -- (no seeds) minced 2 teaspoons lime juice Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 1/2 hour. In a 10-inch skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy. Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it. Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve either at room temperature or chilled. Yield: 4 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb And Strawberry Pie Recipe By :Woman's Day Encyclopedia of Cookery (John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Standard pastry for 2-crust 9-inch pie -- unbaked 1 cup sugar 1/4 cup all-purpose flour 1/4 tsp. salt 2 cups diced rhubarb 1 pint strawberries -- hulled 2 Tbs. butter Roll a little more than half of pastry 1/8 inch thick and line 9-inch pie pan. Mix sugar, flour, and salt and sprinkle a small amount in pastry-lined pan. Combine remaining sugar mixture with rhubarb and berries. Put in pie pan and dot with butter. Roll remaining pastry 1/8 inch thick. Put on pie, trim edges and flute. Cut a few slits for steam to escape. Bake in preheated hot oven (425 degrees) for 40-50 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cake Recipe By :Sharon H. Ravert Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rhubarb -- cut 1/2 Cup Sugar -- Put sugar on rhubarb Let it stand while making cake 1/2 cup shortening 1 1/2 Cups Sugar 1 Egg 1 cup milk -- sour 1 teaspoon Baking Soda -- in milk 1 Teaspoon Cinnamon 1/2 Teaspoon Salt 2 cups flour -- (rounded) Beat all together. Add rhubarb last. Bake 350 for 50-60 minutes. While it is still hot, I mix flour, butter and cinnamon together and spread on the cake. You can cut up rhubarb and freeze 2 cups in little bags. That way it is always ready for a cake summer or winter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cream Pie Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Sugar 1/4 C Flour -- Enriched 3/4 Tsp Nutmeg 3 Egg Beaters(r) 99% egg substitute -- slightly beaten 4 C Rhubarb -- in 1" slices (1 lb) 1 Pastry Dough -- for 9" lattice crust 2 Tbsp Butter or margarine Adjusted to lower the fat. Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 deg F 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. - - - - - - - - - - - - - - - - - - - NOTES : Cal 400.7 Total Fat 11.1g Saturated Fat 6.4g Mono Fat 3.3g Poly Fat 0.6g Cholesterol 26mg Carbs 70.9g Dietary Fiber 1.5g Protein 6.3g Sodium 168mg CFF 24.4% * Exported from MasterCook * Rhubarb Crisp Recipe By :Cooking Light (Judith Day) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rhubarb -- cut up -- (Frozen works fine.) Strawberries -- optional 1/4 cup honey 1 tsp. lime rind Topping: 1/3 cup oats 1/3 cup flour 1/4 cup brown sugar 3 Tablespoons butter Mix this together in a small bowl and set aside TAke 1/3 cup cooking oats, 1/3 cup of flour and 1/4 cup of brown sugar and pulse in the food processor two or three times. Then add 3 Tablespoons of butter cut up small and pulse again 2 or 3 times. Take an 8 inch square dish (coated with cooking spray). Put rhubarb mixture in and cover with oats, flour and etc. mixture. Cook for 40 minutes at 375 degrees. I then serve it with low fat vanilla yogurt. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Fool Recipe By :Ananbel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb fresh rhubarb Juice and rind of one orange Sugar to taste 1 sachet gelatine cream substitute of some sort: yogurt -- fromage frais, evaporated milk, whatever. Stew the rhubarb with the orange rind/juice, sugar, and as little water as you can get away with. Melt in the gelatine (if you are vegetarian or vegan, use another gelling agent), and then put through food processor to make puree. Add the cream substitute - I would use fromage frais, but yogurt is fine, or you might like whisked evaporated milk, if you like the taste. Then refrigerate until set. If, like me, the mere thought of rhubarb sets your teeth on edge (it's one of the very few things I really can't eat!), then use a different fruit - gooseberries, perhaps, or dried apricots. Gooseberries are nicest if stewed with elderflowers, if you can get them, and dried apricots don't need any help. I've not quoted quantities for the sugar, because it depends on your taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Ice Recipe By :Woman's Day Encyclopedia of Cookery (John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons unflavored gelatin 1/4 cup cold water 4 cups rhubarb -- diced 1 whole orange zest 1 1/3 cups light corn syrup few grains salt Soften gelatin in cold water. Cook rhubarb, orange rind, and corn syrup for about 20 min. Add softened gelatin and salt, stirring until gelatin dissolves. Pour into freezing tray; freeze until thick and mushy. Remove to well-chilled bowl and beat with rotary beater until the mixture is fluffy. Return to tray and freeze until firm. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Jello Recipe By :(John M. Nardo) Serving Size : 2 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound rhubarb -- (cut into 1" pieces) 1/3 cup undiluted lemon drink curl lemon rind sugar -- to taste or- artificial sweetener 1 envelope powdered gelatin Stew the rhubarb in the lemon drink, with the curl of lemon rind. Sweeten to taste. Allow to cool slightly. Dissolve the gelatin with 2 Tbs. water or according to packet instructions and stir into the mixture. Pour into a mold and allow to set. Serves 2. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Pie Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Rhubarb -- 1" slices 1 C Sugar 1/2 Tsp Orange Peel -- Grated 3 Tbsp Flour 1 Dash salt 2 Tbsp Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. - - - - - - - - - - - - - - - - - - - NOTES : Cal 189.5 Fat 4g Carbs 39.1g Dietary Fiber 1.1g Protein 1g Sodium 41mg CFF 18.1% * Exported from MasterCook * Rhubarb Pudding Recipe By :Woman's Day Encyclopedia of Cookery (John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/8 teaspoon salt 1 cup granulated sugar 3 cups diced rhubarb 1/4 cup butter or margarine 3/4 cup all-purpose flour 1/2 cup firmly packed brown sugar Beat egg until thick and lemon-colored with salt and granulated sugar; pour over rhubarb. Put in well-buttered 8" square pan. Over the top sprinkle a streusel made by rubbing the butter into the flour and brown sugar. Bake in preheated moderate oven (350 degrees) for about 45 minutes. Serve slightly warm, plain or with cream, if desired. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Sauce For Meats Recipe By :Woman's Day Encyclopedia of Cookery (John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart finely chopped onion 1 quart diced rhubarb 1 1/2 pints vinegar 4 cups firmly packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon cayenne 1/2 teaspoon salt Mix all ingredients in a large saucepan. Slowly bring to boil; simmer for 45 minutes. Pour into hot sterilized jars, and seal. Serve with beef, pork or chicken. Makes about 4 pts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb, Frozen Or Canned Recipe By :(John M. Nardo) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound rhubarb -- cut in 1" pieces 1 cup sugar 1/4 cup water 1 lb. rhubarb, cut in 1" pieces, can be baked with 1 cup sugar and 1/4 cup water at 350 degrees until tender (about 35 minutes). This can be canned or frozen for later use then added to applesauce when making fresh or used with apples, strawberries or pineapple in pies, or served as a side dish, etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice (In Pressure Cooker) Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown rice 2 1/2 cups water 1/4 whole onion -- (as chunk) coriander parsley for every cup of brown rice add 2 1/2 cup water 1/4 piece onion, as a chunk add some spices, coriander or parsley or something (a very little salt, I do not add it) 10 minutes in the pressure cooker (note these quantities are Mexico City altitude, you might have to change the amount of water and or cooking time - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice And Avocado Salad Recipe By :Not Just a Load of Old Lentils, R. Elliot(A. Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces long-grain rice -- (8 oz) 1 clove garlic 3 tbs oil -- (subst. lemon juice) 1 tb wine vinegar -- or cider vinegar salt and pepper 1 tsp sugar 2 large avocado juice of 1 lemon (to soak avocado flesh in so it doesn't go brown) 1 lb tomatoes 1 tb chopped parsley 1 slice egg -- hard boiled (to decorate) Cook rice, and while still hot mixed with the crushed glove of garlic, oil [lemon juice] and wine vinegar. Add salt pepper and sugar. Cool, stirring from time to time. Meanwhile peel and stone avocado and slice flesh, toss in lemon juice; skin and slice tomatoes. Mix all lightly with rice and serve sprinkled with chopped parsley. I usually cut the tomato and avocado flesh into chunks, not slices. This was simply delicious, but obviously if we are eating low-fat it would have to be an occasional treat as is. I thought perhaps asparagus spears instead of avocado? Or lightly steamed calabrese (broccoli) florets? Or French beans, cut in 1" long chunks. "An avocado is a pear. Why not just substitute a nice ripe pear, the kind with the brown skin. They can be mashed, have a fantastic flavor, and so far as I know, have no fat. Pears lend their own special flavor to all kinds of food." [Rhona Gerber] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Bread Recipe By :English Bread & Yeast Ckery, E. David (Anne Louise Gockel) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brown rice 1/4 cup barley 1 1/2 cups water ** 1 package yeast 2 tablespoons sugar 1/4 cup warm water ** 2 cups milk -- scalded 1/4 cup butter -- melted 2 teaspoons salt 1/2 cup wheat germ ** 1 cup flour -- (to 2 c) ** 2 cups flour -- (to 4c) I regularly add one step that is nonstandard: I almost always give the bread an extra rising when the flour is half mixed in. The extra rising make the bread smoother. With sourdough the extra rising allows the starter to digest many of the lumps of flour which makes the dough almost silky soft. After adding about 1/3 - 1/2 of the flour the dough is the texture of muffin, waffle or brownie batter and I let it rise until doubled. Some of the recipes (esp the ones with potato) refer to this as a "slurry". Some recipes, especially those that use potato to enhance the yeast, do call for this extra rising; however I add this step to all bread recipes. Rice Bread In _English Bread and Yeast Cookery_, Elizabeth David says that she has come across several recipes that add cooked rice to bread. She feels that the rice improves the keeping quality of the bread. She suggests adding a maximum of 1/2 cup raw rice for each loaf of bread. She also likes using brown rice. I made the following recipe with brown rice. The bread was fairly dense and full of rice kernel munchies (like crunchies, but no crunch!). It was very good bread when lightly toasted or warmed and topped with melted cheese. This recipe combines David's suggestion with the standard homemade bread recipe in Beard's book. 3/4 cup brown rice 1/4 cup barley 1 1/2 cup water Cook the brown rice and barley in the water until done. This will take about 45 minutes. Set aside to cool. Note: you can also use cooked white rice. I usually cook 1 cup of rinsed white rice in 1 3/4 cup water. 1 package of yeast 2 tbl sugar 1/4 cup warm water Proof the yeast in the water and sugar. Optionally add about 1/4 cup after the first rising and let the yeast proof again. 2 cup scalded milk 1/4 cup melted butter (it will melt in the hot milk) (or slightly more) 2 tsp salt 1/2 cup wheat germ Combine. Add the rice mixture. Set aside and let cool. If you stir it it will cool slightly faster. When the milk/rice mixture has cooled to a baby's milk temperature, add the yeast mixture. Add 1-2 cups of flour to make a sponge the consistency of brownie batter. Let the sponge rise. Add another 2-4 cups of flour. Knead the bread thoroughly. Shape into 2 or 2 1/2 loaves and let the loaves rise. The bread doesn't seem to rise much in the oven so let the loaves rise as high as you want them. Bake at 400 degrees for 40-45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Bread #2 Recipe By :The Bread Machine CookBook II,Donna German (Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 Cup rice -- cooked 1/2 Cup water 2 Teaspoons butter or margarine 1/4 Teaspoon salt 1/4 Teaspoon sugar 1 1/2 Cups bread flour 1 Teaspoon yeast --medium-- 2/3 Cup rice -- cooked 2/3 Cup water 1 Teaspoon butter or margarine 1/3 Teaspoon salt 1/3 Teaspoon sugar 2 Cups bread flour 1 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : * Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup rice grains in 1/2 cup water yields 1/2 cup cooked rice- or just use leftover rice. * Exported from MasterCook * Rice Cake Delight Recipe By :Light, Lean & Low Fat (Karen Mintzias) Serving Size : 4 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Rice Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Rice cakes 1/4 cup Light cream cheese -- softened 1/4 cup fruit preserves -- low-calorie Top rice cakes with cream cheese, then with preserves. Each serving provides: * 78 calories * 2.2 g. protein * 2.6 g. fat * 11.6 g. carbohydrate * 0.1 g. dietary fiber * 84 mg. sodium * 8 mg. cholesterol. Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Cake Tuna Melt Recipe By :Woman's Wolrd Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Fish & Seafood Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole multi-grain rice cake tuna salad made with lowfat mayo 1 slice lowfat cheese Put tuna salad on top of rice cake. Cover with slice of cheese. Microwave until cheese melts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Cooking Instructions Recipe By :John Lee Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Information, Tips, Misc. Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** RECIPE (or perhaps it should be called a RICEIPE) for 2/3 good servings. Measure EXACTLY 200 millilitres of rice into a saucepan. It can be any type of long-grain rice and pre-soaking is not needed. (It may work for other types of rice, eg Basmati, but I have never tried it. Will be interested to hear from others if it works with Basmati). Add EXACTLY 300 millilitres of cold water. It is very important that you get these measurements exact, otherwise this method does not work. You don't have to use the amounts shown here, but remember that you must use exact proportions by volume of two parts of rice to three parts of water. This is the only "difficult" part of this recipe. The rest is dead easy. Add a sliver of butter. Add a dash of salt (or leave it out altogether, as you please). If you want yellow rice add a teaspoon of turmeric. Stir it all together. Bring rapidly to the boil with lid off. When it is boiling a) remove from heat b) place tight fitting lid on top c) turn heat down to its very lowest setting d) set timer for 10 minutes Do not lift the lid at any stage until rice is ready When 10 minutes is up a) turn heat right off b) set timer for a further 10 minutes c) still leave lid on (don't peek) When this further 10 minutes is up the rice is ready, it will not be sticky and washing up will be easy! I will be interested to hear from anyone who cares to try this method. It really is easy, pre-soaking of the rice is not necessary, and the big benefit is that you get first class results every time. - - - - - - - - - - - - - - - - - - -