* Exported from MasterCook * Tuna Or Salmon Spread Recipe By :Lyn (and Valerie Goldstein) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- water packed tuna or salmon capers horseradish little FF mayo Sounds weird, but it was very good when mixed up very smooth in the Cuisinart. I put it on an onion bagel. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Romanoff Recipe By :Cooking Light 1/2 1995 (Wendy L.Nibeck) Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mushrooms -- sliced 1 cup onions -- chopped 1/3 cup celery -- sliced 1 clove garlic -- minced 3/4 cup skim milk 1/4 cup nonfat parmesan cheese -- grated 1/4 cup nonfat mayonnaise 1/2 tsp dried dill 1/4 tsp salt 1/4 tsp pepper 1 can reduced fat cream of celery soup -- Campbell's Healthy Request 3 1/2 cups cooked egg noodles 1 cup frozen green peas 1 chunk tuna in water -- (9 oz.) drained 2 oz. pimiento -- drained and diced 1/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon margarine -- melted Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms, onion, celery and garlic; saute for 6 minutes or until tender. Combine milk, 1/4 cup Parmesan cheese, mayonnaise, dill, salt, pepper and cream of celery soup in a bowl; stir well. Add mushroom mixture, noodles, peas, tuna and pimento; stir gently. Spoon noodle mixture into a shallow 2-quart casserole coated with cooking spary. Cover and bake at 350 degrees for 40 minutes. Combine the breadcrumbs, remaining Parmesan cheese and margarine in a small bowl; stir well, and sprinkle over casserole. Bake uncovered for at 350 for 10 minutes. Serves 3. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Salad Recipe By :Dr. Richard Berger (Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Fish & Seafood Salads Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lowfat mayonnaise 1 tablespoon lemon juice 2 tablespoons green onion -- chopped w/ tops 2 cans tuna in water -- (6 1/2 oz) 1/2 cup celery -- chopped Combine all ingredients and toss slightly before serving. Serve on a bed of shredded lettuce. Serves 6. Nutrients per serving: Calories 131, Fat 4 g, Cholesterol 35 mg, Carbohydrate 1 g, Sodium 413 mg. Exchanges: Meat 1, Fat 1. Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, and Carolyn Williamson, M.S. Formatted for Meal-Master by Joyce Burton. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Spread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces nonfat plain yogurt -- made into yoghurt cheese 1 can tuna in water -- (6 oz.) well drained 2 tablespoons green onions -- finely chopped 1 tablespoon parsley -- minced 1 tablespoon lowfat mayonnaise -- or nonfat 1/4 teaspoon dill weed 1/4 teaspoon thyme 1 pinch salt pepper to taste I like it both as a snack/dip with whole wheat crackers or as a substitute for tuna salad in a sandwich. If it sits around at room temperature for awhile, it tends to get a little thinner so if I take it as a sandwich for lunch at work, I pack it in a small container, keep it refrigerated and then make up the sandwich right before I eat it. [wgmm@main.citynet.net] Combine all ingredients except tuna. Mix well. Add tuna. Mix and refrigerate for several hours for the flavors to mingle. Serves 4 at roughly 100 calories and 2 grams fat per serving. This can also be made with a 15 oz. can of salmon but the fat count goes up. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Swiss Pie Recipe By :Quick & Easy Casseroles (Anita Matejka) Serving Size : 6 Preparation Time :0:20 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Pies, Crusts & Pastry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 2 c long-grain rice -- cooked 1 tablespoon diet margarine -- (Fleischmann's) 1/4 tsp garlic powder 1 egg white -- whipped ----Filling---- 1/2 c Swiss cheese -- grated 12 ozs tuna in water -- drained and flaked 1 c skim milk -- at room temperature 2 egg whites -- whipped 1/2 tsp salt 1/4 tsp black pepper 1/2 c Swiss cheese -- grated Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. To prepare crust, add spread, garlic powder, and 1 egg white to hot rice. Spoon rice mixture into prepared pan. Press firmly across bottom and up side of pie pan to form a crust. Layer 1/2 cup cheese and tuna evenly over rice crust. Meahwhile to prepare filling, combine milk, remaining egg whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes or until center is set. Top with remaining cheese. Bake 3 minutes more or until cheese has melted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Vegetable Chowder Recipe By :Linda Gordon Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Diet Margarine -- Becel Light 1 Medium Onion -- chopped 1 Clove garlic -- minced 1 Cup carrots -- diced 1 Cup celery -- chopped 3 Cups potatoes -- diced 1 1/2 Teaspoons Chicken Stock -- Knorr 1 1/2 Cups Water 2 Tablespoons fresh dill -- chopped 1 1/2 Teaspoons lemon rind -- grated 1 Can tuna in water -- (6.5 Oz.) 1 1/2 Cups skim milk 1 Cup corn -- frozen 1 Cup peas -- frozen 1/4 Teaspoon salt 1/4 Teaspoon pepper In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings. Per Serving (6) - Calories 154.1, Total Fat 1.5, 8.6%CFF NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. ( My hubby would prefer I made it with the 2% instead of the skim milk but he likes it anyways.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunisian Style Carrots Recipe By :Fiery Cuisines,Dave DeWitt & N. Gerlach (Crystalle Haynes) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- sliced into pennies Dressing: 4 teaspoons lemon juice 1 teaspoon sugar 2 teaspoons chili powder 1/2 teaspoon cumin 1 tablespoon white vinegar salt and pepper -- to taste Mix up dressing in small bowl, adding enough water (about 1 T) to make it runny enough to pour over carrots. Pour over carrots. This can be served hot or cold (I think it is a bit better warm - I just nuke it in the microwave). You could also steam or blanch the carrots slightly to soften them up a bit; since I used frozen carrots, this was not a problem. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunsian Spiced Fish Recipe By :High Flavor, Low Fat, S. Raichlen (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp cumin seed 1/2 tsp coriander seed 1/2 tsp red pepper flakes 1/2 tsp caraway seed 1/2 tsp salt 1 1/2 lbs cod fillets or snapper or bluefish 3 cloves garlic -- thinly sliced 1 medium onion -- thinly sliced (I think I would use 2 if I made this again) 2 tomatoes -- thinly sliced 1 cup fish stock -- or bottled clam juice 1 1/2 tbl fresh lemon juice parsley for garnish 1. Heat a skillet over medium heat. Add seeds, flakes and salt. Roast for 2-3 minutes until fragrant. Grind spices in a spice grinder [I used a mortar and pestle and it worked ok). 2. Spread spices on fish. Let stand 10 minutes. 3. Spray a ovenproof dish large enough to fit all the fish in one layer. Add 1/2 garlic, onions and tomato. Add fish. Add remaining garlic, onions and tomato. 4. Combine fish stock and lemon juice. Pour over fish. 5. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the fillets. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey And Shrimp Dumplings Recipe By :Cooking Light, Mar 1996, pg 106 (Reggie Dwork) Serving Size : 32 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Fish & Seafood Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lb Ground Turkey -- * See Note 1/4 Lb Medium Fresh Shrimp -- Peel, Mince 1/2 C Waterchestnuts, Canned -- Finely Chopped 1/4 C Green Onions -- Minced 1/4 C Nonfat Chicken Broth -- Low Sodium 1 Tbsp Cornstarch 1 Tbsp Dry Sherry 1 Tsp Salt 1 1/2 Tsp Ginger Root -- Minced, Peeled 32 Won-Ton Wrappers 2 Tsp Cornstarch Cabbage -- Leaves, Green *NOTE: Original recipe used pork. Combine first 9 ingredients in a medium bowl; stir well, and set aside. Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 T turkey mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled with 2 t cornstarch, and cover loosely with a towel to keep from drying out. Line a bamboo (we used metal) steamer with steamed cabbage leaves. Place dumplings 1/2" apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1"; bring to a boil. Place steamer in skillet; steam dumplings for 10 min. Remove dumplings from steamer. Yield: 32 appetizers Serving size: 1 dumpling These are excellent. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 41.2 Fat 0.8g Carbs 5.4g Fiber 0.1g Protein 2.8g Sodium 127mg CFF 17.5% * Exported from MasterCook * Turkey And Tortilla Casserole Recipe By :Butter Busters Ckbk (M. Grismore) Serving Size : 12 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Butter Buds(r) -- liquid 4 tablespoons flour 3/4 cup nonfat chicken broth 1/2 cup evaporated skim milk 1 teaspoon salt -- or light salt 1/4 teaspoon garlic powder 1/8 teaspoon pepper 1 can sliced mushrooms -- (8 oz.) rinsed and drained 1 cup spaghetti sauce -- Hunts light 1/4 teaspoon sugar -- (1/4 to 1/2) 1 teaspoon chili powder 1/4 teaspoon paprika 1 dash cayenne pepper 1/2 pound skinless turkey -- ground, white 1 large onion 1 dozen corn tortillas -- cut into 6 pieces -- each 1 cup nonfat cheddar cheese -- shredded Place liquid Butter Buds and 3 Tbs. flour in a saucepan and stir over medium heat 1 minute. Do not brown. Add chicken broth and milk. Using a wire whisk, stir mixture until it comes to a boil. Add salt, garlic powder, pepper, and mushrooms; continue to cook 1 minute more. Set aside. In a small bowl, combine spaghetti sauce, sugar additional flour, chile powder, paprika, and cayenne pepper. Add this mixture to mushroom sauce and stir well with wire whisk. Cook onion and ground turkey in microwave about 4-5 minutes in a bowl covered with waxed paper (I used stovetop method). Drain well. Add turkey and onion to sauce mixture. Spray 9 x 13 inch casserole dish with a non-fat cooking spray. Line the casserole dish with the tortilla pieces. Layer half of the turkey mixture on top. Sprinkle half of the cheese on top of that. Repeat ending with grated cheese on top. Bake at 350 for 35-40 minutes. Yields: Serves 12 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey And Wild Rice Casserole Recipe By :Colorado Cache (Deb Kirwan) Serving Size : 5 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Holidays & Gifts Main Dishes Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice -- washed water 1 tablespoon butter -- optional 1/2 pound mushroom -- sliced 1/2 cup onion -- sliced 1 teaspoon salt 1/4 teaspoon pepper -- freshly ground 3 cups cooked turkey -- cut in small pieces 1 1/2 cups chicken broth -- or turkey broth 1 1/2 cups evaporated skim milk Do you still have some leftover turkey? Here's a recipe I modified by cutting down the butter and substituting evaporated skim milk for the whipping cream. My husband and I both loved it. (The recipe called for 2 tablespoons of sherry or white wine, but I forgot to put it in, and it was great--so call the wine optional.) Cover rice with water in a saucepan and bring to a boil. Simmer for 20 minutes. Turn off heat and let sit for 10 minutes. Drain. Melt butter in a skillet. Add mushrooms and onion and saute over medium heat until lightly browned. In a large bowl combine rice, mushroom mixture and all remaining ingredients. Turn into 2-quart casserole dish. Cover and bake at 350 degrees for 1 hour, stirring occasionally. Remove cover and bake uncovered an additional 15 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Apple Hash Recipe By :Weight Watchers Magazine, Mar 1996, pg 62 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Potatoes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Olive Oil -- *Note 1 C Onion -- Chopped 10 ounces boneless skinless chicken breasts -- Cubed 2 Sm Apples -- Mcintosh, Cubed 8 Oz Potatoes -- Baked, Cubed 2 Tbsp Apple Cider -- Or Juice 1/2 Tsp Fennel Seeds -- Crushed, Optional Black Pepper -- To Taste *NOTE: The original recipe called for 2 t vegetable oil...I used 1t. This wonderfully homey dish is great left over too. A portion is plenty-filling, especially if you sprinkle it with shredded carrot and fill your plate with cucumber. Place large nonstick saucepan over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add onion and cook, stirring constantly, until soft, 5 - 6 min. Stir in turkey and continue cooking until browned on all sides. Stir in apples, potato, cider and fennel seeds, if using; partially cover and cook, stirring occasionally, until apples are soft and turkey is cooked through, about 5 min. Sprinkle with pepper. Serving size: about 3/4 C This is REALLY good!! Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com Nutrition from book: Cal 210 Fat 3g Carb 27g Chol 44mg Fiber 3g Prot 19g Sodium 41mg WW program equivalents: 1/2 FA 1/2 FR 1/2 V 2 P 1/2 B 4 C - - - - - - - - - - - - - - - - - - - NOTES : Cal 169 Fat 2.1g Carbs 20g Fiber 2.9g Protein 18.5g Sodium 185mg CFF 11% * Exported from MasterCook * Turkey Bacon Spinach Pasta Sauce Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 strips Turkey Bacon 2 cups onion -- (1/2 large yellow onion), chopped 3 cloves garlic -- (or more!) 1 cup mushrooms -- (6 large) halved and sliced 1 package frozen chopped spinach -- (8 or 10 oz.),thawed 1/2 can evaporated skim milk -- (12 oz) pepper to taste makes 3 large servings Pasta (i used ziti) in a non-stick or cast iron skillet, cook Turkey Bacon according to package directions. drain on papertowel. wipe excessive grease from skillet, but retain *some* for flavor. [start pasta water to boil] throw onions into skillet, when they start to brown, add garlic and mushrooms. (about 10 minutes, hopefully your pasta water is boiling now, if so, add pasta). once everything is browned, add cooked spinach, and evaporated milk. add additional seasonings to taste, heat through. serve over pasta. this was really yummy, and not bad fatwise at 8.5 grams of fat per serving. this could be varied by the amount of bacon you use. if you use less, you *may* want to add something like kitchen bouquet to add that smokey bacon flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Barbeque Recipe By :Nicki Fritz Serving Size : 3 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound turkey breast -- ground 1 small onion -- chopped 2 cloves garlic -- sliced or minced, to taste 1/3 green bell pepper -- sliced thinly (1/3 to 1/2) 2 Roma tomatoes -- chopped (or your current favorite tomato) 1/4 cup barbecue sauce -- (1/4 to 1/3) 1/2 cup nonfat sour cream 1 carrot -- sliced 2 mushrooms -- sliced (type of your choice) Spray a non-stick pan with cooking spray, and saute the garlic, onion and carrots until the onion is softened. Add turkey breast, breaking it up into small chunks. When it is about half cooked, add peppers, mushrooms and tomatoes. Simmer on medium another minute or two, and then add the barbeque sauce. Cook on medium high, until much of the liquid is reduced and slightly thickened.Turn off heat, and add sour cream. Mix well. Serve over rice or noodles. Serves 3-4 generously (with rice). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Breast Casserole Recipe By :(approx. 1-1/2lbs) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Uncooked turkey breast cutlets -- (Shady Brook Farms) cranberry sauce stuffing -- * mashed potatoes -- * Layer in a casserole, stuffing on bottom, turkey breast, spread top with cranberry, mashed potatoes on top. there's multiple recipes for stuffing and mashed potatoes. when i'm VERY lazy, i use stovetop low-sodium stuffing with FF broth, extra onions & veggies (like mushrooms, etc) and frozen mashed potatoes made with skim milk. when feeling more extravagant, i may use a cornbread stuffing with a little lf turkey sausage, apples, fennel, mushrooms, onions, peppers, etc. if i make the mashed from stratch, i use skim milk, ff sour cream, garlic, onions, a little butter for flavor (maybe a tablespoon in 4-5 servings), etc. bake for around an hour in a 350 oven (i think)... test and make sure everything is hot, and the turkey is cooked through. it takes some trial and error to get the turkey to come out just right, because i made the recipe up, and i've never been able to figure out how oven temperatures relate to cooking foods. - - - - - - - - - - - - - - - - - - - NOTES : Alekz Traynor * Exported from MasterCook * Turkey Burgers Recipe By :Elaine Parente Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey 2 whole granny Smith apple -- grated garlic Whenever I've cooked turkey burgers, they have been dry. Tonight I grated two granny smith apples and added them to a pound of ground non-fat turkey. I pan fried them w/o oil and they were delicious and moist. The only seasoning I added was garlic granules....this time. I'll make them soon, again, and will experiment with other spices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Casserole Recipe By :(Anita Matejka) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey 1/2 cup bread crumbs -- or cracker crumbs 1 cup cooked rice 1/2 cup onion -- chopped 1/4 cup carrot -- grated 1/4 cup celery -- finely chopped 1/2 teaspoon dijon mustard 1 teaspoon garlic powder -- or 1 garlic clove 1/2 teaspoon thyme 1/8 teaspoon white pepper 1/4 cup tomato sauce 2 egg whites 6 tablespoons ketchup -- or more 2 tablespoons honey Preheat oven to 350. Combine all ingredients except ketchup and honey and mix well. Turn mixture into a 8 inch loaf pan (I use muffin pans and then freeze) and bake for 40 minutes, until firm and brown on top. Combine ketchup and honey. Spread evenly over top of loaf and bake 5 minutes longer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Casserole A La Sams Recipe By :Diane Jennings Serving Size : 9 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey light meat, skinless -- cooked and cubed 24 ounces evaporated skimmed milk 1/4 cup flour 1 cup water 2 packages turkey gravy -- McCormick's 2 medium carrots -- julienned 1/4 cup mixed dried vegetables 4 ounces mushrooms -- sliced 1/4 cup parmesan cheese 1/2 teaspoon garlic salt 1/2 cup bread crumbs 12 ounces noodles -- cooked and drained Dice turkey and set aside In 3 qt sauce pan mix flour, evaporated skim milk, dried vegetables, carrots, mushrooms, and turkey gravy mix, cook over medium heat stirring constantly until thickened. Cook and drain noodles, mix with turkey and sauce. Mix bread crumbs, garlic salt and parmesan cheese. Top casserole with the parmesan cheese and bread crumb mixture. Bake at 350 for 30 minues or until the top turns golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Enchiladas Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb ground turkey 8 oz corn kernels 1 tsp minced garlic -- or more 1 tsp cumin 8 oz salsa -- mild chunky 1/4 cup chopped onion fajita-sized tortillas 1/4 cup nonfat cheddar cheese -- or jack cheese,shred pepper Saute turkey, onions and garlic until turkey is just cooked. Stir in salsa and corn, and season with cumin and pepper. Spoon into 5 tortillas, adding a sprinkle of shredded cheese inside. Place rolled tortillas into casserole dishsprayed with non-stick spray, sprinkle a touch of cheese on top, and bake at 325 for 15-20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Fajitas Recipe By :Holiday Fixings (Anita Matejka) Serving Size : 12 Preparation Time :0:15 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 corn tortillas -- 6" in diameter ----Marinade---- 1/4 c lemon juice 1 tsp olive oil 1 clove garlic -- minced 1/2 c bell peppers -- chopped 2 tsps oregano 1 tsp salt 1/2 tsp black pepper 3 c turkey light meat -- skinless cooked and cut into strips ----Onion Relish---- 1 tsp olive oil 1/2 c onions -- chopped 3 cloves garlic -- minced 2 tbsps brown sugar 3 tbsps white vinegar 3/4 c water 1/4 c tomato paste 1 tbsp worcestershire sauce ----Topping---- 1 c fat-free cheddar cheese -- grated To prepare marinade, combine lemon juice, 1 teaspoon olive oil, 1 clove garlic, bell peppers, oregano, salt, and black pepper in a small mixing bowl. Pour marinade over turkey in a shallow dish and stir to coat turkey. Cover and let stand 2 hours in refrigerator. Meanwhile, to prepare onion relish, combine remaining oil in a skillet over medium heat. Add remaining onions, cloves, and garlic; cook until tender. Stir in brown sugar, vinegar, water, tomato paste, and worcestershire sauce. Simmer for 15 minutes. Keep warm. Take marinaded turkey out of refrigerator and place in a skillet and stir-fry over medium-high heat until hot. Fill tortillas with turkey and top with onion relish. Sprinkle with cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Ham Kabobs With Apricot Mustard Sauce Recipe By :Great Tasting Lowfat Recipes,Pillsbury(Linda Henderson) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apricot Mustard Sauce: 1/2 cup apricot preserves -- or peach preserves 1 r orange juice 1 r prepared mustard 1 1/2 teaspoons prepared horseradish Kabobs: 1 pound turkey ham -- cut into 1" chunks or cooked extra lean ham 12 pearl onions -- partially cooked (I used white onions cut in chunks) 12 fresh pineapple chunks -- (I used canned) 1 small green bell pepper -- cut into 12 pieces In small sauce pan, combine all sauce ingredients; blend well. Cook over medium heat until preserves are melted, sturring frequently. On each of 6 metal skewers, alternately thread 3 to 4 ham chunks, 2 onions and 2 pieces each of pineapple and bell pepper. Place kabobs on broiler pan. Broil 4 to 6 inches from heat 8 to 12 minutes until ham is thoroughly heated and vegetables are crisp-tender, turning once and brushing frequently with sauce. 6 servings. GRILL DIRECTIONS: Heat grill. Prepare sauce and kabobs as directed. When ready to barbecue, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium high coals. Cook 10 to 15 minutes or until ham is thoroughly heated and vegetables are crisp-tender, turning often and brushing frequently with sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey In Green Chile Sauce Recipe By :Hatch Green Chile Can (Curtis Jackson) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chile Pepper Dishes Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Hatch mild green chile sauce -- (15 oz.) 1 can tomatoes -- chopped (15 oz.) 1 large onion -- chopped 2 dried or smoked habanero chiles -- powdered,OPTIONAL 3 cups cooked turkey -- cubed,or chicken 1 pound nonfat monterey jack cheese -- shredded (or ff jalapeno jack) 8 corn tortillas Preheat the oven to 350 F. In a large saucepan, combine sauce, tomatoes, onion, and peppers. Bring to a boil, then simmer until the onions are soft. Add cooked chicken or turkey. In a 2 quart covered baking dish, make 8 layers where each layer consists of a tortilla that is then covered with the chicken/turkey sauce mixture and some shredded cheese. When finished, pour the remaining sauce mixture over the top, and sprinkle with any remaining cheese. Cover and bake for 15 minutes. Cut into wedges or spoon out like a deep-dish pie. This dish tastes EXTREMELY rich and decadant after months on a VLF diet, and it is, as you can see, very easy and quick! I used boneless skinless Louis Rich turkey breast that I bought pre-cooked. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Jerky Recipe By : (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey breast 4 tbsp. low sodium soy sauce 4 tbsp. worcestershire sauce 1 tablespoon ketchup 1/2 teaspoon pepper 1 teaspoon garlic powder 1/2 teaspoon salt Slice meat when half frozen into strips. Marinate the meat for 1 hour, then drain in a colander. Place on tray to dry. Do not overlap meat. Dry at 145 degrees for 6 to 8 hours. It is ready when it bends like a green willow without breaking. For long term storage you should refrigerate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Meatballs Recipe By :Cooking For Good Health (Anita Majetka) Serving Size : 1 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb turkey -- ground 1 1/2 c bread crumbs 1 c onions -- chopped 1 c carrots -- chopped 1 c tomato sauce 3/4 tsp sage 1/4 tsp garlic powder Preheat oven at 375. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place on a non-stick baking sheet. Bake 35 minutes until browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Meatballs #2 Recipe By :300 Calories One Dish Meal ckbk (Jenny Philpot) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups frozen chopped spinach -- thawed 10 Ozs ground turkey 1/2 Slice bread -- toasted and grated (reduced calorie bread) 1 egg white 1/3 Cup green onion -- finely chopped 1/2 Tea dried basil -- (or 1 tbl fresh) 2 garlic cloves -- crushed 1/4 Tsp black pepper 1/4 Tsp fennel seeds 1/4 Tsp nutmeg 1/8 Tsp allspice 1/4 Tsp dried sage 1/4 Tsp salt 1 Tsp olive oil nonfat cooking spray 1. drain spinach and squeeze out excess liquid. in a mixing bowl combine spin ach with ground turkey, bread crumbs, egg white, green onion, basil, garlic, pe pper, fennel, nutmeg, allspice, sage, salt; mix well and shape into meatballs. 2. coat a frying pan with non-stick cooking spray; add oil and heat over med heat; add meatballs and cook until browned, apx 6 munites. drain and discard ex cess grease, place meatballs on paper towels to remove additional grease. 3. add to your favorite spaghetti recipe and enjoy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Noodle Casserole Recipe By :Woman's World Mag, 11/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup condensed, lowfat mushroom soup 1/2 cup skim milk 1/4 cup frozen peas 1/4 cup diced onion 1 cup pasta shells -- cooked 1 ounce turkey -- shredded 1/4 cup wheat bread crumbs -- toasted 1 tablespoon lowfat cheddar cheese -- shredded Combine 1/2 C each condensed low sodium, low fat mushroom soup and skim milk. Add 1/4 C each frozen peas, and diced onion, 1 C cooked pasta shells and 1 oz shredded turkey. Place in a small casserole dish and top with 1/4 C toasted wheat bread crumbs and 1 T shredded low fat Cheddar cheese. Bake 30 min at 350 deg F. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Or Chicken Casserole With Vegetables Recipe By :Joy of Cooking (Lou B. Parris ) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups cooked turkey -- cubed 1/2 Cup celery -- diced --3 T margarine -- orig to cook vegs* 1/2 Cup onions -- thinly sliced 1/2 Cup mushrooms -- sliced 1/2 Cup green bell peppers -- diced 3 Tablespoons flour 2 egg yolks -- slightly beaten -- or Egg Beaters 1 1/2 Cups chicken broth 3 Tablespoons white wine 1/2 Cup lowfat cheddar cheese -- grated --or any cheese Melt margarine in stovetop safe casserole dish.* Stir in the celery, onions, mushrooms, and peppers and saute gently until browned. Sprinkle flour over top, stir in and cook slowly 5 minutes. Stir chicken broth in gradually. Remove pot from heat and stir in egg yolks. Add turkey meat. Season to taste (salt, white pepper, garlic salt). Add white wine. Stir over low heat until turkey is heated through and sauce is thickened. Remove from heat. Sprinkle grated cheese on top. * To reduce the fat in this dish, either reduce the margarine or cook the vegetables in Butter Buds. Serve at once over rice Source: Joy of Cooking Page(s): 235 Date Published: 1964 - - - - - - - - - - - - - - - - - - - NOTES : This is good with leftover Thanksgiving or Christmas turkey. I have made a couple of changes to original. It's really easy. I tried this first after Thanksgiving 1994. At first I didn't think it would be very good, but it turned out nicely. [Lou] * Exported from MasterCook * Turkey Pocket Recipe By :Woman's World Mag, 11/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole whole-wheat pita bread 1 cup romaine lettuce -- shredded 2 ounces turkey -- shredded 1/4 cup grapes -- halved 2 tablespoons cranberry sauce 2 tablespoons nonfat honey mustard dressing Fill 1 wheat pita with 1 C shredded romaine lettuce, 2 oz shredded turkey, 1/4 C grape halves and 2 T cranberry sauce. Top with 2 T fatfree honey mustard dressing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Sausage Seasonings Recipe By :Brenda E. Watts Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fennel Garlic Italian Seasonings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Saute With Mushrooms Recipe By :Eating Well (Sharon Badian) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound turkey cutlets 3/4 pound mushrooms -- morel, porcini, (oyster, white, whatever you got) 1 tablespoon olive oil 2 teaspoons butter 2 tablespoons minced shallots 1/3 cup chicken stock -- * 1 1/2 teaspoons dried tarragon -- minced or 2 tbl fresh tarragon 1 tablespoon cold water 1 1/2 teaspoons cornstarch (serves 4) 1. Combine flour, salt and pepper and spread out on a plate. 2. Heat 1/2 tbl olive oil in a large, heavy skillet over medium high heat. 3. Dip 1/2 of turkey cutlets in flour, shake off excess and put in skillet. Saute until browned on one side. Turn and brown on other side. Remove to platter and keep warm. 4. Heat remaining 1/2 tbl olive oil in skillet and repeat step 3 with remaining turkey. 5. Lower heat to medium-low. Add butter. Add shallots and cook for 1 minute. Add mushrooms and stir. Cook for 4 minutes. 6. Add stock and stir. Bring to a boil. 7. Combine cornstarch with water. Add to skillet. Stir and cook until sauce is thickened. Add tarragon. Stir. Pour sauce over turkey cutlets and serve. *I made this with 1 oz dried morels that I had. I rehydrated the morels in some hot water. Instead of using chicken stock, I used the mushroom soaking liquid. If you decide to use dried mushrooms, 1 oz dried equals 3 oz fresh. Morels lend a very strong woodsy flavor. I think the recipe said it had 209 calories/serving and 7 grams of fat. That works out to 29% CFF. But I might be wrong about the calories so it could be less. I'm sure about the fat grams though. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Soup With Dried Corn And Wild Rice Recipe By :Blue Corn & Chocolate, E.Rozin (Sharon Badian) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- non-stick cooking spray or 1 tbl vegetable oil 2 carrots -- diced 1 onion -- finely chopped 2 quarts turkey stock -- (8 cups) 1/2 cup dried sweet corn -- (not hominy!)* 1/2 cup wild rice salt to taste 1 tbl lemon juice 3 tbl chopped cilantro -- (3 to 4) 1. In a large saucepan or soup pot, saute the carrots and onion over medium heat until the onion is golden. 2. Add the stock, corn, wild rice and salt. Bring to a boil, reduce the heat to a simmmer and cook, uncovered for 1 1/2 to 2 hours until the corn is tender. Note that the corn never gets really tender. It will always be a little chewy. [Or if you have a pressure cooker, do what I did: lock the lid on, bring to high pressure and then cook at high pressure for 45-60 minutes.] 3. Add lemon juice and cilantro. Serve very hot. *Dried sweet corn is available at Mexican markets or the Hispanic section of your supermarket. It's easy to find in Colorado; don't know how available it is in other parts of the country. Do not confuse dried sweet corn with dried hominy. It isn't the same! Hominy is treated corn and has a different flavor and texture than dried sweet corn. (serves 8) This recipe happens to use 3 things that were unknown outside of North America before the Europeans arrived: turkey, corn and wild rice. It has a Mexican flavor to it. Lots of chewy texture. I like it because it's a change from tomato based soups that seem to always go with Mexican food. Turkey stock is not something you are likely to find at your supermarket. But with the holidays coming up, everyone has the makings of a fine stock. Just use the turkey carcass and pan drippings to make a stock. Any chicken stock recipe can also be used to make a turkey stock; just sub turkey for the chicken. You can also substitute chicken stock; I ended up using half and half since I didn't have enough turkey. Still tastes like turkey. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stir-fry Recipe By :Annabel Smyth (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- marinade: 1 tablespoon sherry -- medium 2 tablespoons soy sauce 2 teaspoons sugar 1 tablespoon honey 1 clove garlic -- crushed 8 oz Turkey breast -- cut in strips Stirfry: 2 tablespoons sesame oil 4 spring onions -- sliced diagonally 5 oz bean sprouts -- fresh 2 ounces waterchestnuts -- canned sliced 1 red bell pepper -- dice 1 teaspoon fresh ginger -- freshly grated 1 tablespoon corn flour 2 tablespoons cold water In a shallow dish, mix together all the ingredients for the marinade and stir in the turkey stirfry. Cover and place in the refrigerator for approximately one hour. Heat [the oil in] a wok or large frying pan (skillet). Add the turkey stirfry and cook for 5 minutes, stirring occasionally. Add the salad onions, bean sprouts, water chestnuts, red pepper and any remaining marinade and continue cooking for a further 4-5 minutes. Blend the cornflour with the water and add to the stirfry mixture. Cook for one minute, stirring continually, until thickened and clear. Serve immediately, with boiled rice. This is supposed to serve 4, but would be a bit mere - I used more vegetables than the recipe said (a packet of bean sprouts, a tin of water chestnut, and 6 scallions, not 4) and it was ample for the three of us. Wanted a little salt, I thought, but that's a matter of taste! I have just thought; I might make a yule log to take to this party - a Swiss roll sponge with chestnut puree instead of chocolate... Might be nice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stirfry Recipe By :Annabel Smyth (Reid Furniss) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE 1 Tablespoon Sherry 2 Tablespoons Soy Sauce 2 tsp Sugar 1 Tablespoon Honey 1 Clove Garlic -- Crushed 1/2 Pound Turkey Breast STIRFRY 2 tablespoons Sesame Oil -- or cooking spray 4 Green Onions -- sliced diagnolly 5 Ounces Bean Sprouts 1 Can Waterchestnuts 1 Red Pepper -- deseeded & diced 1 tsp ginger 1 Tablespoon Cornstarch 2 Tablespoons Water In a shallow dish, mix together all the ingredients for the amrinade and stir in the turkey stirfry. Cover and palce in the refrigerator for approximately one hour. Heat the oil in a wok or large frying pan or skillet. Add the turkey stirfry and cook for 5 minutes, stirring occassionally. Add the salad onions, bean sprouts, water chestnuts, red pepper and any remaining marinade and continue cooking for a further 4-5 minutes. Blend the cornstarch with the water and add to the stirfry mixture. Cook for one minute, stirring continually, until thickened and clear. Serve immediately, with boiled rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stroganoff Recipe By :(Linda M. Clasby) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Side Dishes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Lb Ground turkey -- breast, to 3/4 lb 1 medium Onion -- sliced 2 cloves garlic -- (to 3) minced 2 teaspoons Paprika 1 Tsp Dill Weed 12 Oz Fresh Mushrooms -- sliced Mix: 2 C Skim Milk 1/3 C Flour 2 Tbsp Beef Bouillon -- granules Salt And Pepper -- to taste Stir In: 4 Oz Nonfat Sour Cream This is my old beef stroganoff recipe converted to low fat. I'm pretty happy with it and hope some of you think so too. I have made it with as little as 1/4 lb. of ground turkey and as much as 3/4 lb. of ground turkey. Since I have become an obsessive fat gram counter I even grind the fresh turkey breast myself so as to be sure I'm only getting approx. 1 gram of fat per ounce. Saute ground turkey with onion and garlic (I didn't need non-stick spray since the turkey seemed to juice out enough on it's own); Add paprika, dill weed and mushrooms. Mix together and pour into meat mixture the skim milk, flour and bouillon granules. Simmer 5 or 10 minutes until mushrooms and onions are cooked and mixture is thickened. Add salt and pepper to your taste. Stir frequently. Just before serving stir in 4 oz. non-fat sour cream; serve over eggless noodles, rotelli or macaroni. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Taco Salad Recipe By :Woman's World Mag, 11/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mixed greens 1/2 cup alfalfa sprouts 1 whole chopped tomato 1 whole cucumber 1 whole mushrooms 2 ounces turkey -- cooked and diced 1/4 cup salsa 1 teaspoon cumin 1/4 teaspoon nonfat sour cream 1 teaspoon black olives -- chopped 1 teaspoon nonfat cheddar cheese -- grated Toss 2 C mixed greens with 1/2 C each alfalfa sprouts and chopped tomatoes, cucumber and mushrooms, 2 oz diced cooked turkey, marinated in 1/4 C salsa, 1 t cumin and 1/4 t low fat sour cream and 1 t each chopped black olives and grated low fat Cheddar. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Tortilla Casual Recipe By :SO FAT,LOW FAT,NO FAT;Betty Rohde,p87(Robin Gordon) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground turkey -- lean 1/2 cup onion -- chopped 1 jar salsa -- (8oz) green or red 1/2 cup nonfat sour cream 1 can cream of chicken soup 1 jar pimientos -- sliced,(20z) drained 6 corn tortillas -- cut into 1" strips 2 cups nonfat Cheddar cheese -- shredded olives -- sliced (optional) Preheat the oven to 350 degrees. Cook and stir the ground turkey and onion in a nonstick skillet until brown. Transfer to a colander and rinse with hot water to wash away any excess fat. Shake dry. Spread 1/2 cup of the salsa in the bottom of ungreased square baking dish. Mix the remaining salsa, the sour cream, soup, and pimientos. Layer half the tortilla strips, turkey mixture, soup mixture, and cheese in the baking dish. Repeat. Bake uncovered until the casserole is hot and bubbly, about 30 minutes. Let stand 10 minutes. Garnish with olives if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Tortilla Stew Recipe By :The Great Turkey Cookbook (Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Legumes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp olive oil 1 1/2 pounds turkey breast -- skinless, ground, and cooked 1/2 cup onions 1/2 c bell peppers -- chopped 2 cloves garlic -- minced 2 1/2 c water 14 1/2 ounces tomatoes -- crushed 16 ounces pinto beans, canned -- drained 15 1/2 ounces red kidney beans -- (dark) drained 10 3/4 ozs tomato soup, condensed 1 c frozen corn kernels -- thawed 1/4 tsp black pepper 1 cup baked tortilla chips -- crumbed In a skilllet heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in water, crushed tomatoes, pinto beans, kidney beans, tomato soup, corn kernels, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes. - - - - - - - - - - - - - - - - - - - Serving Ideas : Sprinkle low-fat tortilla chip crumbs over each serving. * Exported from MasterCook * Turkey-lavosh Roll-ups Recipe By :CHEF CARRIE LATT WIATT (Tina Bell) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds skinless turkey breast 1 Dash Paul Prudhomme Poultry Seasoning 1/2 cup sun-dried tomatoes 4 ounces light cream cheese (Neufchatel) -- softened 16 fresh basil leaves 1/2 teaspoon salt 1/2 teaspoon black pepper 8 6x8" rectangles lavosh (Armenian flat bread) or 8 whole wheat tortillas From: CHEF DU JOUR, CHEF CARRIE LATT WIATT,SHOW #DJ9245 (http://www.foodtv.com) Preheat the oven to 400 degrees. Wrap the turkey breast tightly in microwaveable plastic wrap, then loosely in aluminum foil. Place in a roasting dish and bake until the juices run clear, about 1 hour. Season to taste with Paul Prudhomme poultry seasoning. Set aside to cool. Soak the sun-dried tomatoes in boiling water to cover until soft, about 10 minutes. Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in the bowl of a food processor and reserve the remainder. Pulse the tomatoes, adding just enough of the reserved soaking liquid to form a smooth paste. Add the cream cheese, salt, and pepper and process until smooth. To assemble, thinly slice the cooled turkey breast. Spread each lavosh rectangle with 2 tablespoons of the cream cheese mixture, then top with 3 ounces sliced turkey, 2-3 sun-dried tomato strips, and 2 leaves of basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal to serve. Yield: 8 servings PORTION: 1 roll CALORIES: 286 FAT: 8.7 gm (27% of calories) PROTEIN: 26.1 gm CARB.: 27.4 gm CHOL.: 62 mg SODIUM: 570 mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey/veggie/rice Casserole Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 turkey cutlets -- or (2 to 3) 1 small chicken breasts 1 can Campbell's Cream of Mushroom soup -- reduced fat Long-grain rice -- or converted white rice Vegetables-IE: 1 medium zucchini 1 carrot 3 white mushrooms Italian style breadcrumbs In a casserole dish (minimum 2 quart), mix the mushroom soup, one soup can full of rice, and 2 soup cans full of water. Mix very well. Slice your veggies , remembering to slice the carrots and anything else that takes longer to cook a little thinner-the veggies only cooked "al dente" in my casserole. Lay the sliced veggies on top of the rice. Cut the turkey cutlets or chicken breasts in half or in smaller pieces, and lay them over the veggies. Try to press them under the liquid slightly. Sprinkle with bread crumbs, and some herbs, if you like. Bake, covered, at 400 for 40 minutes, and uncovered for another 5-10 minutes. When you uncover it, you may add a little more breadcrumbs on top if you desire. This was very good, but I used the turkey cutlets which are a little thin-I think the chicken would work better. Also, I put the cutlets on straight out of the freezer-they had plenty of time to thaw and cook. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan White Bean Soup With Rosemary Croutons Recipe By :Fields of Greens,AnnieSommerville (Curtis Jackson) Serving Size : 4 Preparation Time :1:45 Categories : Crockpot Eat-Lf Mailing List Legumes Rave Reviews Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Great Northern beans -- about 9 ounces soaked overnight -- drained, rinsed 1 cup white beans -- about 6 ounces (dried, small variety) soaked overnight -- drained, rinsed 2 quarts cold water 1 fresh rosemary 2 fresh sage 2 bay leaves 1 medium yellow onion -- diced,about 1.5 cups 1/2 teaspoon dried basil salt and pepper 6 cloves fresh garlic -- finely chopped 1/4 cup dry white wine 1/2 pound tomatoes -- peeled,seeded, and chopped (about 3 cups) or tomatoes with juice -- (8 ounce) chopped freshly grated Parmesan cheese Rosemary Croutons Drain and rinse the two types of beans. Place them in a soup pot and add the water, rosemary, sage, and bay leaves. Bring to a boil, then reduce the heat and simmer, uncovered, until the beans are very soft and beginning to break apart, 30 to 35 minutes. Remove the herbs and set aside 1 cup whole beans to add to the soup later. Pass the remaining beans through a food mill, adding their broth and water as needed, then return them to the soup pot (NOTE from Curtis: I assume she meant "return them and the rest of their cooking broth to the soup pot"; I certainly won't waste the broth!) and cook over low heat. While the beans are cooking, water-saute the onion, basil, 1/2 teaspoon salt, and a few pinches of pepper over medium heat until the onion is tender, about 7 minutes. Add the garlic and saute for about 2 minutes, then add the wine and cook for 1 or 2 minutes, until the pan is nearly dry. Add the tomatoes and simmer for 10 minutes, then combine with the pureed beans. Add the cup of whole beans, 1/2 teaspoon salt, and a few pinches of pepper. Cover and cook over low heat for 30 minutes. Thin with a little water if needed and add salt and pepper to taste. Garnish each serving with a spoonful of Parmesan cheese and the Rosemary Croutons. - - - - - - - - - - - - - - - - - - - NOTES : This is a Greens classic, and we make it throughout the year. It's the flavor of the beans and their broth that makes this soup outstanding -- we suggest Great Northern and small white beans, but cannellini and lima beans are also delicious. Cook the beans until they are thoroughly tender and be sure to include the fresh herbs and bay leaf. This rustic soup is even better on the second day. Curtis sez: "If you can find them, try using gigandes beans. These are *huge* white beans, and are very flavorful and the large whole beans in the soup make it have a hearty mouth-feel. I prefer to double the amount of tomatoes as well, and I skip the Parmesan because the soup is already quite rich." MAKES 8 TO 9 CUPS -- Curtis Jackson cjackson@mv.us.adobe.com Football combines the worst elements of America: Mass violence punctuated by committee meetings. [paraphrase of George Will quote] * Exported from MasterCook * Tuscan-topped Potatoes Recipe By :Low Calorie/Low Fat Recipes Summer 96,pg 37 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Main Dishes Potatoes Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Med Baking Potatoes -- Abt 1 1/3 Lbs 14 1/2 Oz Spaghetti Sauce -- Chunky style 15 ounces Great Northern Beans, Canned -- Drain, Rinse 1 Lg Zucchini -- Quartered Lengthwise -- Sliced 1/2 Tsp Dried Rosemary -- Crushed 1 Tbsp Fresh Basil -- snipped, or -- 1 T Dried Crushed 1/4 C Mozzarella Cheese, Part Skim Milk -- Shredded 4 Tsp Parmesan Cheese -- Grated *NOTE: I left out both cheeses. Scrub potatoes; pat dry. Slice each potato lengthwise into six wedges. Place wedges on a baking sheet. Bake in a 425 deg F oven for about 30 min or till tender. Meanwhile, combine undrained tomatoes, beans, zucchini, rosemary and dried basil, if using, in med saucepan. Heat to boiling. Reduce heat, cover and simmer over med-low heat about 10 min or till zucchini is cresp-tender. Stir in fresh basil, if using; heat through. Arrange potatoes on serving plates. Top with tomato mixture. Ssprinkle with mozzarella and Parmesan cheeses. Makes 4 servings. This is REALLY GOOD!! Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 291.4 Fat 3.9g Carb 50.4g Fiber 9g Protein 14.5g Sodium 554mg CFF 12% From ???@??? Wed Apr 10 21:05:00 1996 * Exported from MasterCook * Tutti-frutti Candy Recipe By :Barbara Schmidt Serving Size : 1 Preparation Time :0:00 Categories : Candy Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- prunes dates raisins figs chopped walnuts Steam prunes and dates for 20 minutes or until soft. (You could probably nuke them with a little water would be faster. Add raisins, figs and chopped walnuts. In fact you should chop all this stuff up. Take powdered sugar and work into fruit. Mold into shapes and eat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tvbb Soup (Tomato, Vegetable, Beef And Basil) Recipe By :lnday@tenet.edu (Simmie Sinow) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Lean Beef -- cut into bite size -- pieces 2 Med Onions -- quartered and sliced 3 medium Tomatoes -- finely chopped 2 Stalks Celery -- chopped 1 Tbsp Margarine -- for browning 2 Med Potatoes -- cubed 2 Lg Carrots -- sliced 1 C Green beans -- fresh 1 C Cabbage -- heaping, shredded 1/2 C Peas, Frozen -- optional 1/2 C Corn, Frozen -- optional 16 oz Tomato Paste 2 Cubes Tomato Bouillon -- optional (Knorr's) 1 clove Garlic -- minced 10 C Water Salt And Pepper -- to taste Seasoned Salt -- to taste 2 tbsp Fresh Basil -- or more to taste -- fine chop, to taste Brown the beef, onions, celery, tomatoes in one tsp of margerine. Add water and the remaining ingredients. Simmer over med-low heat for two hours. Enjoy with salad and french bread. Serves 5 hungry appetites most generously. (I have it for an entire week for dinner.) It also freezes well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tvp Flavorings Recipe By : Lyn Belisle Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TVP 1 tablespoon maple syrup 1 teaspoon liquid Barbecue Smoke(r) I have a recipe somewhere for jambayla using TVP -- you soak it in water as usual, but you add a tablespoon of maple syrup and about half a teaspoon of liquid smoke to it. It's really good -- then you could add your "sausage" spices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Twice Baked Sweet Potatoes Recipe By :Betsy Shipley Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes &Yams Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sweet potatoes 2 tablespoons margarine -- or cashew butter(optional) 3/4 teaspoon ground cinnamon 1/2 teaspoon salt black pepper to taste 1/2 currants 1/2 cup apple juice, frozen concentrate -- thawed 1/2 cup water Wast potatoes and piere with a fork rub with a bit of oil and wrap in aluminum foil. bake at 425 degrees until tender set aside about 40-50 min. Remove until cool unough to handle. Syrup--bring juice water to boil add current. cook 8-10 min. until current are plump. remove current from juice and set aside to cool. Continue cooking apple juice until reduced to a syrup--about 10 min. Slice potatoes and scoop pulp into a bowl. reserve skins. Beat some margarine into pulp until melted (or just beat until fluffy). Stir in cinnamon currents salt and pepper. Spoon potato mixture back into skins and place on baking sheet. When ready to serve bake at 375 degrees until hot about 10 min. Serve immediately topped with warm apple syrup. I substituted currents for dried cranberries since the berries at our coop are dried with oil. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Bean Chili Recipe By :Low Cholesterol Gourmet,Lynn Fischer (Marita Perez) Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- (16 oz) 1 can navy beans -- (16 oz) 10 can corn 1 cup Onion -- chopped 1 cup tomatoes -- chopped 2 tablespoons chives -- chopped 1/2 cup scallions -- chopped 3 cups water -- (3 to 4) 1/2 cup tomato paste 2 tablespoons prepared mustard 1 teaspoon cumin 2 tablespoons chili powder 1 teaspoon Oregano Spray pan with cooking spray and add a little water. Add beans, corn, onions, tomatoes, chives, scalions, and cilantro (you pick amount). In bowl mix water, tomatoe paste, mustard, cumin, chili powder, and oregano. Mix well. Add to bean mixture. Mix well and cook till done. You can also add a can of jalapenos. Makes 6 servings. I got this recipe from watching her show so it is a bit different from the recipe in her book. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Bean Enchiladas Recipe By :Anita A. Matejka Serving Size : 12 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 6" flour tortillas 1 can kidney beans -- (15 oz) drained 1 can red beans -- (15 oz) drained 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1 jar taco sauce -- (8 oz) 1/2 c taco seasoning mix 1 1/2 c cheddar cheese -- shredded Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. In a mixing bowl, combine beans, peppers, onions, 4 oz taco sauce, and taco seasoning mix. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, on prepared pan. Pour remaining taco sauce over tortillas. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle with cheese. Bake, uncovered for 5 minutes more or until cheese melts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Bean Enchildas Recipe By :(Anita A. Matejka) Serving Size : 12 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 flour tortillas -- (6") 1 can kidney beans -- (15 oz) drained 1 can red beans -- (15 oz) drained 1/2 c bell peppers -- chopped 1/2 c onions -- chopped 1 jar taco sauce -- (8 oz) 1/2 c taco seasoning mix 1 1/2 c cheddar cheese -- shredded Preheat oven at 350. Prepare a baking sheet lightly with cooking spray. In a mixing bowl, combine beans, peppers, onions, 4 oz taco sauce, and taco seasoning mix. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, on prepared pan. Pour remaining taco sauce over tortillas. Cover with foil. Bake for 30 minutes. Remove foil, sprinkle with cheese. Bake, uncovered for 5 minutes more or until cheese melts. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Bean Stew Recipe By :Becoming Vegitarian (Elyse Abraham) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked beans -- any kind --or two cans (19 oz) canned beans 1 cup water -- or vegetable broth 2 medium potatoes -- chopped 2 medium carrots -- chopped 2 medium onions -- chopped 2 cups other vegetables -- chopped (eg, turnip, celery, kohlrabi) 2 tsp tamari soy sauce 2 bay leaves -- (2 to 3) 2 tsp thyme 2 teaspoons marjoram 2 teaspoons garlic powder 1 tomatoes -- chopped (optional) or sweet red pepper 1/2 cup flour 3/4 cup water 1/2 cup frozen green peas -- or minced parsley Salt and pepper to taste This is a "Two-bean Stew" that allows for endless variation. It's good hot (great for a cool rainy day) and it's great cold as a salad. Tastes good with flax-seed bread, too!! [Elyse] This recipe is from "Becoming Vegitarian. The Complete Guide to Adopting a Healthy Vegitarian Diet" by V. Melina, B. Davis & V. Harrison, Macmillan, Toronto, Canada, 1994 In large Dutch oven or heavy saucepan, place drained liquid from beans. Set beans aside. Add water, cover and bring to boil. Add vegetables, soy sauce and herbs. Cover, bring to boil, reduce heat and simmer for about 8 minutes, or until veggies are still a little crunchy. Add beans and tomatoes to cooked veggies. Cover, and bring to boil. Combine flour and water in jar with tight fitting lid. Shake well, then slowly add mixture to hot stew, stirring while it thickens. Add parsley, reduce heat, and simmer for 3 to 4 minutes. Adjust seasonings to taste. Makes 6 hearty servings, 1 1/2 cups each. Per serving: 303 cal, 10 g fiber, 15 g protein, 3 g fat, no cholesterol (analysis based on chick-peas and red kidney beans). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Grain Pilaf With Wild Mushrooms Recipe By :Healthy Eating w/Pasta,Beans & Grains (Debora Offer) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup barley -- uncooked 1/2 cup wild rice -- uncooked 3/4 cup water 1 2/3 cups vegetable stock -- (originally was -- 14 1/2 oz can chicken broth) 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon dried marjoram 1/4 teaspoon pepper white wine for sauteing (originally was 2TB butter) 1 medium carrot -- (1/2 cup) thinly sliced 1 cup fresh mushrooms -- sliced or chopped -- (shiitake, chanterelle recommended, I used crimini) 1 stalk celery -- (1/2 cup) sliced 1 med onion -- (1/2 cup) chopped In 3-qt saucepan combine barley, rice, water, veg broth, thyme, salt, marjoram and pepper. Cook over high heat until mixture comes to a full boil. Reduce heat to low. Cover; continue cooking until water is absorbed and barley and rice are tender (40 to 45 minutes). Meanwhile, in 10 inch skillet saute carrot in wine for 2 minutes. Add mushrooms, celery and onion. Continue cooking, stirring occasionally, until celery is crisply tender. Stir carrot mixture into rice mixture. Yield: 8 servings (as a side dish) Prep time: 15 min Cooking time: 51 min - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Potato Soup Recipe By :Bon Appetit (Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Sweet Potatoes &Yams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups chicken broth 12 ounces russet potatoes -- (about 3 small) peeled, chopped 1 10 ounce sweet potato -- (about 1 large) -- or- yam, peeled and chopped 3 cloves garlic 1/2 teaspoon fresh rosemary -- minced Epicurious web page Combine first 4 ingredients in heavy large saucepan. Cover and simmer over medium-low heat until potatoes are tender, about 20 minutes. Transfer mixture to blender or processor and puree until smooth. Return soup to saucepan. Stir in rosemary and bring to simmer. Season to taste with salt and pepper. (Can be prepared 2 days ahead; refrigerate. Return to simmer before serving.) 4 Servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two Potato Soup Vegan Recipe By :Vegetarian Times Feb 1994 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Soups & Stews Sweet Potatoes &Yams Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sm Onion -- chopped 1 Clove Garlic -- minced or pressed 1 Lg Sweet Potato -- peeled and diced (about 1 3/4C) 1 Small potato -- peeled and diced (about 1/2 C) Pepper -- to taste 1/8 Tsp Nutmeg 4 1/2 C Water -- or milk veggie stock 1 Tsp Salt -- to taste 1/2 Tsp Dried Marjoram -- or 1 t fresh minced 2 Tsp Lemon Juice 2 Tsp Parsley -- minced 1/2 Tsp Sesame Oil Heat oil in lg saucepan over mod. heat. Add onion and saute 2 - 3 min. Add garlic, sweet potato, potato, pepper and nutmeg; continue to saute 1 - 2 min. more. Add water or stock and 3/4 t salt. Bring to just boiling, then reduce heat and cover. Simmer 20 - 30 min. or until veggies are tender. Stir in marjoram and simmer 10 - 15 min. Remove cover and cool slightly. Pulse in food processor or blender to a chunky puree or can puree completely and even strain if you prefer. Return soup to pot and heat to simmering. Stir in lemon juice and remaining salt to taste. Garnish with parsley. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : The oil was reduced from the original recipe to lower the fat count. I left some of it in for the added taste. Without oil: With oil: Cal 52 Cal 57.1 Fat 0.2 g Fat 0.8 g Carbs 11.8 g Carbs 11.8 g Protein 1.4 g Protein 1.4 g Sodium 330 mg Sodium 330 mg Dietary Fiber 1.7 g Dietary Fiber 1.7 g CFF 3.3% CFF 3.3% * Exported from MasterCook * Two-taste Ceci Nuts Recipe By :The Brilliant Bean (Patricia Thorp) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 19 Oz Chickpeas, Canned -- drained & rinsed 2 Tsp Garlic -- minced 1 Tsp Dry Mustard 1 Tsp Chili Powder 1/4 Tsp Cayenne 1 Tsp Cumin 2 Tsp Salt -- to taste 1 Tsp Onion Salt 1 Tsp Ground Ginger 1 Tsp Ground Coriander 1/2 Tsp Ground Turmeric 1 Tsp Soy Sauce -- Low Sodium Makes 2 to 3 cups Divide chick-peas into two parts. Spray 2 skillet with butter-flavored cooking spray. Heat over moderately low heat. Add 1 t of garlic to each skillet and saute for 1 minute. Add half the chick-peas to each skillet and saute very slowly, shaking the pans and stirring often until beans start to sizzle. You want them to turn a dark golden brown. Taste for doneness -- they should take 10 to 12 minutes. Turn off heat. In a small bowl mix together mustard, chili powder, cayenne, cumin, salt, and onion salt. In another small bowl mix together the ginger, coriander, tumeric, and soy sauce. Sprinkle one mixture over one pan of chick-peas and one over the other pan. Toss to coat them well. Transfer to separate bowls and serve hot. Ceci Nuts may be made ahead and reheated in a 350 F oven for 5 minutes or until hot. (The ff say the steamed beans are good cold -- I don't know how well this transfers to these "nuts.") Source: The Brilliant Bean. I do NOT recommend this book. It uses a lot of meat in it's dishes, and is FAR from lf. It has some good recipes, but all require a lot of manuvering to get them to low fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tzatziki Recipe By :Maryjane Tallon Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat yogurt cucumber herbs: garlic parsley dill curry powder Use a container of low-fat yogurt, cucumber, and herbs. Chop the cucumber very fine, or put it in the food processor--for use as dressing, you will want to almost puree it. Then, blend with the yogurt, add garlic, parsley, dill, to taste. This is also yummy with some curry seasoning mixed in, and of course the real fun is in experimenting with different flavours! If a thinner kind of dressing is desired, lemon juice can also be used to thin out the mixture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tzimmis With Apples Recipe By :My files (Annice Grinberg) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Jewish Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups carrots -- grated 3/4 cup apples -- grated 1/2 cup apple juice -- or water 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1 tablespoon oats -- or barley Combine and cook over very low heat till soft. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Umai - Sarawak Raw Rish Salad Recipe By :Beverley G Whittington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 grams mackerel 250 grams lime juice 75 grams lime juice -- local 25 grams salt 15 grams pepper 75 grams shallots 40 grams ginger 25 grams red chiles -- blended 50 grams prawn paste 15 grams garlic 20 grams turmeric -- fresh Jalapenos POPULAR RECIPE IN MALAYSIA Preparation 1. Slice the Mackerel fillet thinly and keep dry with a piece of cloth. 2. Marinate with the lime juice for 4 - 5 hours. 3. Drain off the lime juice and toss with blended ingredients. Then, add in local lime juice and mix well (if local lime is not available, substitute with ordinary lime juice). 4. Season with salt and pepper to taste. ******************************************************************************* Num, num! I make cerviche, too, but I've never used a recipie. I buy swordfish when it's on sale & add chopped tomatoes, onions, & garlic. I add limejuice & cilantro & put the whole thing in aquart ball jar for a day. After the lime juice has chemically cooked the fish, I eat it with fat free crackers. Oops! Forgot the jalepenos; put some chopped up in there too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Un-fried Chicken Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 12 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light Vegetable Oil Spray 6 chicken drumsticks -- skinned 3 skinless chicken breast -- halved 3 1/2 c Ice Water -- * 1 cup nonfat plain yogurt FOR THE BREADING: 1 cup Italian bread crumbs 1 cup all-purpose flour 1 tb Old Bay Seasoning 1/2 ts Garlic Powder 1/2 ts Creole Seasoning 1/8 ts Fresh ground black pepper Dash of cayenne pepper 1/2 ts dried thyme 1/2 ts dried basil 1/2 ts dried oregano Preheat the oven to 400 degrees. Coat a baking sheet with 3 sprays of the vegetable oil. Put the chicken in a large bowl with ice water. Put the yogurt into a medium bowl. Set both bowls aside. * The secret to the success of this recipe is to make sure that both the chicken and the yogurt are very cold (hence, soaking the chicken in the ice water). The preliminary soaking will help the breading adhere and produce a crisp coating much like that of fried chicken. Toss all the breading ingredients into a large, tightly-sealing plastic bag. Seal and shake well to mix. Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt. Put the chicken into the plastic bag, reseal, and shake to coat thoroughly. Transfer the breaded chicken to the prepared baking sheet. Repeat the process until all 12 pieces are breaded. Spray the chicken lightly with the vegetable oil. Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning. Serve hot or at room temperature. Fat per piece of breast= 2.2 grams Calories= 185 Fat per drumstick= 4.2 grams Calories= 195 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Un-fried French Fries Recipe By :In the Kitchen with Rosie, R. Daley (Deb Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large Baking potatoes -- about 2 3/4 pounds t Light vegetable oil spray 2 Large egg whites 1 tablespoon Cajun spice Preheat the oven to 400 degrees. Slice each potato lengthwise into 1/4-inch ovals, then slice even oval lengthwise into matchsticks. Coat a baking sheet with 3 sprays of the vegtable oil (like PAM). Combine the egg whites and Cajun spice in a bowl. Add the matchstick potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layers, leaving a little space between. Place the baking sheet on the bottom shelf of the oven. Bake for 40 to 45 minutes, until the fries are crispy, turning them every 6 to 8 minutes with a spatula so that they brown evenly. Serve immediately. Fat per serving= 0.5 gram Calories per serving=291 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Uochiri-mushi (Steamed Tofu With White Fish) Recipe By :Yoko Kamit Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- egg -- 1 each person white fish -- cut to fit the size of dish tofu -- cut to fit the size of dish shungiku -- (or spinach) just leaves kobu(dried seaweed) -- cut to fit the size of dish salt and sake(Japanes wine) -- to taste fish soy sauce & lemon juice -- 2:1 ratio This dish is served with deep Chinese dishes individually. 3.1 Seaon white fish with salt and sake. 3.2 Put kobu, tofu and fish into deep Chinese dishes in this order respectively. 3.3 Steam them until the fish is cooked.(for 5-6 min). 3.4 Add eggs and shungiku(or spinash) and steam them again until the egg becomes a soft-boiled egg. 3.5 Serve them with lemon juice and soy sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Upside-down Apple Tart Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST 1 cup Sifted cake flour 1/2 cup sugar -- divided 3 tablespoons sugar -- divided 2 tablespoons Ice water 3 tablespoons margarine -- cut into small -- pieces and chilled FILLING 5 medium Golden Delicious apples -- about 2 lbs peeled and cut into 8 wedges 1 tablespoon Lemon juice SAUCE 2 tablespoons Brown sugar 1/4 cup vanilla low-fat yogurt 2 tablespoons vanilla low-fat yogurt 1 tablespoon Low-fat sour cream CRUST Combine flour and 2 tablespoons sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly. (Do not form a ball) Press mixture into a 4 inch circle on heavy duty plastic wrap, and chill 15 minutes. Roll dough, still covered, to an 11 inch circle. Place in freezer 10 minutes or until plastic wrap can be easily removed. FILLING Combine apples, 1 tablespoon sugar, and lemon juice in a bowl; toss well. Let stand 15 minutes. Wrap handle of a 10 inch heavy skillet with aluminum foil. Sprinkle remaining 1/2 cup sugar in skillet, and place over medium heat. Caramelize by stirring often until sugar melts and is golden (about 6 minutes). Add apple mixture, and cook 5 minutes or just until apples are tender, stirring constantly. Remove from heat. Remove plastic wrap from dough. Place dough on top of apples in skillet, gently tucking dough around edge of skillet. Cut slits in dough for steam to escape. Bake at 425 degrees for 20 minutes or until browned. Invert onto a serving platter. SAUCE Combine brown sugar, yogurt, and sour cream; stir well. Drizzle over warm tart. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Sauce Recipe By :Butter Busters Cookbook, Pam Mycoskie (Reggie Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Skim Milk -- or skim 1 Egg Beaters(r) 99% egg substitute -- 1/4 C 3/4 cup Sugar -- or 1/2 C + 3 pkg Sweet 'N Low 1 Tsp Vanilla 1 Dash Nutmeg 1 Tbsp Flour -- or 2 tsp cornstarch Boil milk and beat in sugar, flour, and Egg Beater that have been mixed together. Simmer until it thickens, stirring constantly. Remove from heat adding vanilla and nutmeg. It is very good. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over Gingerbread Cake NOTES : Cal 58.8 Fat 0 Carbs 13 g Protein 1.9 g Sodium 30 mg Dietary Fiber 0 CFF 0.2% * Exported from MasterCook * Variations For Fettucine Recipe By :Robin Goldberg Isaacs Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Variations: Add one or more of the following: 1 cup (250 mL) chopped cooked ham 1 can (7 1/2 oz/220 g) salmon, drained and flaked 1 can (6 1/2 oz/184 g) tuna, drained and flaked 1 cup (250 mL) frozen peas, thawed 1/2 cup (125 mL) kernel corn or chopped green onion 1 cup (250 mL) cooked sliced mushrooms 1 cup (250 mL) cooked julienned carrots, zucchini, sweet peppers or leeks 4 cups (1L) cooked broccoli florets 1 cup (250 mL) flaked crab meat - - - - - - - - - - - - - - - - - - -