* Exported from MasterCook * Pineapple Chicken Recipe By :(Sharon ) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole chicken breasts -- skinned, boned and split 1 dash pepper paprika to taste 1 can canned pineapple chunks in juice -- (20 oz) 2 tablespoons Dijon-style mustard 2 tablespoons soy sauce -- (2 to 3) 1 clove garlic -- minced Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving. Nutritional Information per serving: 210 calories, 4 g fat, 73 mg cholesterol, 153 mg sodium. Note: The recipe I downloaded didn't specify the amount of soy sauce. I just guessed and used the above measure. Seemed fine to me, but might change the sodium count. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizzettas (R T) Recipe By :Polenta, Brigit Legere Binns (Reggie Dwork) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Main Dish Pizzas & Calzones Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza Dough: 2/3 C Warm Water -- (Abt 110 Deg F) 1/2 Tsp Sugar 1 Tsp Active Dry Yeast 2 C All-Purpose Flour 1/2 C Polenta -- Or Coarsely Ground Cornmeal 2 Tbsp Whole-Wheat Flour 1 Tbsp Rosemary -- finely chopped -- Or 1 Tsp Dried 1 1/2 tablespoons Extra Virgin Olive Oil -- *Note Plus 2 Tbsp Water -- Additional 1 Tsp Sea Salt -- Coarse *NOTE: The original recipe used 2 T olive oil but I decreased it and added the additional water which was not called for in the recipe. To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head. If no frothy head forms, the yeast is bad and you will need to start again. In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil, and salt. Process briefly just to blend. With the motor running, pour the yeast mixture steadily through the feed tube and process until the mixture forms a rough ball on the central stem. If the dough has not formed a ball within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat ... I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened. While the dough is rising, prepare any toppings you want to use. I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers. I just matched whichever I wanted onto each of the pizzas. If you need to hold the dough for baking later...just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours. They do not need to be reheated when you take them out of the refrigerator and put the topping on them. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone. Process the dough in the food processor again for 5 seconds, then turn it out onto a lightly floured board. Work the dought together to forinto 8 to 10 equal-sized balls. (I made 5 individual pizzas with the dough...as I wanted them to be a bit large to hold the fillings I had chosen.) Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes. Press each ball out into a 3 inch round. Put the toppings on and leave a 1/4-inch border around the edge. Bake for 10 - 12 minutes. These were wonderful!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 282.4 Fat 4.8g Carbs 51.8g Fiber 1.6g Pro 7.1g Sod 379mg CFF 15.6% * Exported from MasterCook * Poached Salmon With Asparagus And Kohlrabi Slaw Recipe By :Martha Stewart Living, May 1996(Sharon Nardo) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole leeks -- white, lt. green onl 1 cup dry white wine 3 tablespoons fresh lemon juice 1 1/2 teaspoons salt 1 tablespoon black peppercorns 1 bunch fresh oregano 4 whole salmon fillets -- skinless 20 whole asparagus spears 6 sprigs fresh dill -- for garnish Kohlrabi slaw (see recipe) Trim roots from leeks, leaving bases intact so leeks do not seperate into layers when cut. Halve leeks lengthwise; wash thoroughly under running water. Place 2 1/2 quarts water, wine, lemon juice, salt, peppercorns, oregano and leeks in a large shallow saucepan. Bring to a boil. Reduce heat to medium low; simmer until very flavorful, about 45 minutes. Meanwhile, slice into one long side of each salmon fillet about 3/4 of the way through, forming a pocket. Trim tough bottoms from asparagus; cut each spear in half. Arrange ten asparagus halves in the pocket of each salmon fillet (parallel to the cut side) in two rows of five, facing tips toward center. Press gently to close. Tie kitchen string around salmon in two places, so pocket stays closed while poaching. Return stock to a boil. Reduce heat so stock is at a bare simmer. Add salmon and poach, adjusting heat to maintain a bare simmer, for 8 to 10 minutes. Transfer salmon from stockpot to a glass or ceramic baking dish. Allow liquid to cool for 5 minutes, then pour over salmon; let stand until cool, about 1 hour. Remove salmon from liquid; let stand to come to room temperature, about 45 minutes. Untie salmon and slice each fillet widthwise into 1-inch pieces; garnish with dill sprigs and serve Kohlrabi Slaw on the side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Popcorn Flavorings Recipe By :Popcorn: America's Amazing Obsession Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic powder parmesan cheese ---- Cinnamon & sugar --- Boullion powder -- or- boullion cube, grated or pressed ---- taco or chili seasoning ---- dry onion soup mix ---- dry salad dressing mix -- Ranch, Italian, etc ---- Any combination of herbs and spices "Popcorn: America's Amazing Obsession" by Marsha Meyer & Gene Schulatti >From: Darby (DaStanfill@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Chop Dinner With Bacon And Cider Gravy Recipe By :Pillsbury Good-For-You Dinners 9/96 (Lavon Moffat) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 slices bacon 16 ounces pork loin chops -- trimmed of fat -- boneless: 4 chops, 4 oz each 1/4 cup onion 4 ounces egg noodles -- yolk free, uncooked 2 cups frozen green beans 1 cup apple cider -- or juice 1 teaspoon honey mustard 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon pepper 1 tablespoon cornstarch 1 tablespoon water Here's another new one that everyone enjoyed. I made a couple adjustments to the recipe that follows. I doubled the noodles & deleted the green beans. I just served it with a salad. I also didn't have honey mustard so I used 1/2 tsp each of honey & mustard. Not quite the same, I'm sure, but it worked out fine. [Lavon] Cook bacon until crisp. Drain well, crumble & set aside. Spray skillet with Pam. Add chops & onions & cook 3-5 minutes until chops are golden brown, turning once. Meanwhile, cook noodles to desired doneness, adding green beans during the last 4 minutes of cooking time. Combine cider, mustard, salt, thyme & pepper. Pour over chops. Reduce heat to low; cover & cook 10 - 15 minutes or until pork is no longer pink in center. Remove chops & keep warm. Combine cornstarch & water. Add to juices in skillet & mix well. Cook & stir over medium low heat until bubbly & thickened. Boil 1 minute. To serve, add bacon to gravy. Pour over noodles, green beans & chops. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Loin With Wild Mushroom-sage Stuffing Recipe By :Food and Wiine,Sheila Lukins 12/90 (K. Briggs) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds boneless pork top loin -- * see note 1 clove garlic -- halved 1 tablespoon olive oil 1/2 cup apple brandy 1 1/2 cups nonfat chicken broth 1 teaspoon currant jelly 2 tablespoons fresh sage fresh sage -- for garnish 3/4 teaspoon thyme 1/2 teaspoon freshly ground pepper -------------------- 2 whole wild mushrooms -- * see note 1 tablespoon extra virgin olive oil 4 large shallot -- coarsely chopped 8 cloves garlic -- coarsely chopped 1 tablespoon unsalted butter 1 1/2 teaspoons freshly ground pepper 1 1/2 tablespoons lemon zest -- finely grated salt -- to taste * Note for Pork Roast: You will need two 2 1/2 pound boneless center-cut pork loins, each about 10 inches long, with a lengthwise pocket for stuffing cut in each. 1. Start by preparing Wild Mushroom-Sage Stuffing. * Note: use any fresh wild mushrooms such as shitakes, chanterelle, etc. Remove stems and wipe mushroom with a damp cloth to clean. Cut into 1/2 inch pieces and set aside. 2. In a large nonstick skillet, heat the olive oil over moderately low heat. Add the shallots, garlic and thyme and cook, stirring, until the shallots soften slightly, about 3 minutes. Increase the heat to moderately high and stir in the mushrooms. Cover and cook until the mushrooms soften, 5 to 6 minutes. 3. Add the sage, butter, pepper and lemon zest. Cook, stirring until the mushrooms give off some of their liquid, 4 to 5 minutes. Season with salt and additional pepper, to taste. Transfer the stuffing to a large bowl and let it cool to room temperature before using. (NOTE: the stuffing can be made up to one day ahead. Cover and refrigerate.) 4. Preheat the oven to 350. Rub the surface of the pork loins with the garlic, reserving the garlic. Fill each pocket with half of the stuffing, pushing the stuffing through with the handle of a wooden spoon, if necessary. Tie each loin with 4 crosswise pieces of string. (NOTE: the pork loins can e prepared to this point several hours ahead, Cover and refrigerate.) 5. Spray a large, heavy nonstick skillet with cooking spray. Heat the olive oil in the skillet over moderately high heat. Add the reserved garlic and cook for 1 minute, discard garlic. Brown the pork loins (about 8 minutes) and transfer them to a large roasting pan. Drain excess fat from skillet and increase heat to high. Add brandy and boil until slightly thickened, about 3 minutes. Stir in the chicken broth, currant jelly, chopped sage, thyme and pepper. Pour this liquid over the meat. 6. Roast in the middle of the oven for about 50 minutes, until the temperature reaches 150. Transfer the roast port to a large platter, cover loosely with foil and let rest to 15 minutes. 7. Degrease the pan juices and pour into a sauceboat. Carve the roast into 1/2 inch slices and arrange on a warmed platter. Garnish with fresh sage. Pass the sauceboat at the table. Serves 12: 288 calories, 11 grams of fat (However, if you discard the fat in step 5, and degrease the juices carefully in step 7, I believe you decrease the fat significantly. The original recipe called for more oil and butter. This was the amount I used and it worked great. ) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Spiced Butternut Squash, Fragrant Barley * Exported from MasterCook * Portabella "Burger", Grilled Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bun-size Portabella mushroom -- Vegetarian Worcestershire -- Tamari, or other basting liquid 1 thin slice FF cheese -- or reduced-fat cheese of choice BBQ, Teriyaki, Taco Sauce, or condiments of your choice -- I love Westbrae Fat-free BBQ 1 leaf of lettuce -- optional 1 thin slice tomato -- optional 1 wholegrain bun -- split and toasted Clean Portabella and remove stem. Baste with Worcesteshire and grill over flame or coals, or in 400-450 degree oven approximately 25 minutes, turning and rebasting after 15 minutes. During last 5 minutes, melt cheese atop mushroom. Place on toasted bun and add condiments and additional toppings, if desired. I also have been using chopped Portabellas to replace meat in things like sloppy joes, spaghetti sauce, lasagna, etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portobello Barley Risotto Recipe By :Karen Kording Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons olive oil 1/2 Pound portabello mushrooms -- * -- wiped clean, cut in 1 inch chunks 1 Medium onion -- coarsely chopped 4 1/2 Cups vegetable broth -- * 1 Cup pearl barley -- rinsed 1/2 Teaspoon ground allspice -- * 1 Tablespoon fresh rosemary -- chopped -- or 1 tsp. dried and crumbled 1/2 Cup white wine -- sweet, * -- such as reisling 1/2 Cup golden raisins -- * salt and pepper to taste 2 Tablespoons parsley * These amounts may not be accurate. They are an estimate because the recipe, as posted, contained non-ASCII characters for all fractional amounts. Adjust as appropriate. Place 2 Tbsp. of oil in large, heavy pot over medium high heat. Add mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove mushrooms from pan and set aside. Reduce heat to medium low. Add remaining 2 Tbsp. of oil and onion. Cook about 10 minutes, stirring, until onion is softened. While onion is cooking, bring broth to a boil in a medium sized pan. Reduce heat to a gentle simmer. Add barley, allspice, and rosemary to onion. Raise heat to medium high and cook, stirring, for 1 minute, making sure barley is evenly coated with oil. Add wine and cook for 5 minutes, stirring, or until it is nearly evaporated. Add hot broth to barley mixture, a cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into barley before adding the next. When barley is tender and nearly all the broth has been asorbed (about 45 minutes) stir in reserved mushrooms and raisins. Cook a few minutes longer, until risotto reaches desired consistency. Season with salt and pepper. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bowls Recipe By :COOKING LIVE SHOW #CL8738 (Tina D. Bell) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large russet potatoes roasted parsnips and carrots Partially cook 3 large russet potatoes in a microwave oven on high power for 12 minutes, or bake at 400 degrees F for 45 minutes, until nearly tender. Halve crosswise. Hollow out insides, leaving 1/2-inch-thick shell. Trim the rounded ends so potato halves will stand up. Coat nonstick baking sheet with cooking spray. Place potato halves, rim side down, on baking sheet. Bake at 400 degrees F for 30 minutes or until skins are crisp, rims are golden brown, and potatoes are tender. Stand the potatoes up and fill them with the roasted parsnips and carrots. Yield: 6 potato bowl - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-onion Gratin Recipe By :Jen Whitmer Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 pounds russet potatoes -- thinly sliced 2 1/4 pounds onion -- thinly sliced Ground nutmeg 1 1/2 cups whipping cream 8 ounces Reblochon or Tomme cheese Preheat oven 350F. Place potatoes and onions in a bowl. Sprinkle with nutmeg. Season with salt and pepper. Transfer to 13x9x2 inch baking dish. Press lightly to for. even layer. Pour whipping cream over. Cover with aluminum foil and bake til potatoes are tender (approx 1 hr, 20 min). Cut cheese into small pieces. Top potatoes with cheese. Bake till cheese melts and bubbles (10 min). Preheat broiler. Boil til cheese browns. Let stand 20 min. Serve hot. YUMMERS!!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes With Ginger And Garlic Recipe By :Indian Cooking, Madhur Jaffrey,adpt (Robin Carroll-Mann) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes 1 1/2 ounces ginger root -- peeled and chopped 3 cloves garlic -- peeled 3 tablespoons water 1/2 teaspoon turmeric 1 teaspoon salt -- (optional) 1/4 teaspoon cayenne pepper -- (to taste) 1 tablespoon vegetable oil 1 teaspoon fennel seed -- (optional) These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil them the night before. Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night before.) Peel and cut into 1-inch cubes. Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor. Blend until it becomes a paste. Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown crust. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune And Armagnac Cake Recipe By :Eating Well Jan/Feb 1994, p.56 (Robin Goldberg Isaacs) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup prunes -- pitted & quartered 1/2 Cup Armagnac -- or Cognac 1/2 cornmeal -- plus more for preparing pan 1/4 Cup all-purpose flour 1 Teaspoon baking powder 1 Pinch salt 1/2 Cup sugar 2 Tablespoons vegetable oil 1 Tablespoon butter -- softened 1 Large egg 1 Large egg white 1/4 Cup nonfat plain yogurt 2 Teaspoons vanilla extract Combine prunes and Armagnac in a small bowl and macerate (soak) for 2 hours, stirring occasionally. Drain, reserving the liquid. Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray with nonstick cooking spray. Line the bottom of the pan with a circle of parchment or wax paper. Lightly oil or spray the paper and dust the pan with cornmeal, shaking out the excess. In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. In a large mixing bowl, whisk together sugar, oil, butter until well combined. Add egg and egg white, whisking until just combined. Stir in yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set aside the remainder for brushing the top of the cake.) Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place right-side up on a serving plate. (The cake can be cooled, wrapped in plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350 degrees before serving.) Brush the top of the cake with the remaining prune soaking liquid and serve warm. Per Serving: 232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg cholesterol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Puree Recipe By :Gretchen Gregory Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c prunes -- about 8 oz 3/4 c water Combine prunes and water in a saucepan and simmer until soft, no more than 10 minutes. Strain prunes, reserving liquid. Puree in food processor until smooth. Add liquid as needed. My suggestion, for that crust you mentioned, is try subbing half light or FF cream cheese and half prune puree (or Wonderslim if you don't want to make it yourself). The prune puree I make is thicker than babyfood prunes, and so behaves more like butter. Prunes work well if the recipe has other ingredients that will overpower the "prune taste", such as chocolate generally will. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #6 Recipe By :Vegetarian Times, 9/96 (Katherine L. Rodman) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup warm water 3 Cups bread flour 1 Teaspoon salt 2 Teaspoons caraway seed 2 Tablespoons molasses 1 Cup canned pumpkin 1 Tablespoon yeast Place ingredients in bread machine as listed. Set machine for medium crust and let her rip. This bread is delicious warm or made into sandwiches. Tom especially enjoyed it with hummus. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Butter Recipe By :St. Louis Post-Dispatch (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can pumpkin -- (16 ounce) 2/3 Cup firmly packed brown sugar 1/4 Cup honey 1 tablespoon lemon juice 1/4 Teaspoon ground cinnamon 1/8 Teaspoon ground cloves In medium saucepan, combine pumpkin, brown sugar, honey, lemon juice, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 20 minutes, or until thickened, stirring occasionally. Ladle mixture into clean jars or freezer containers. Cover with lids. Store in refrigerator several weeks or freeze for several months. Yield: 2 cups. Note: unsealed pumpkin butter may be stored in an airtight container in refrigerator for several weeks or frozen several months. Poster: hammond@odin.scd.ucar.edu (Steve Hammond) Date: Thu, 14 Oct 1993 19:37:25 GMT - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick And Easy Creamy Rice Pudding Recipe By :(Allison Kinkead ) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked rice 2 1/2 cups 0.5% milk 1 small packag Jello 'Cook and Serve' Vanilla pudding mix 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg Combine milk with vanilla pudding mix. Add rice. Cook over medium heat, stirring constantly until mixture is boiling. Remove from heat and stir in cinnamon and nutmeg. Allow to cool. Then pour into individual serving containers. Refrigerate or serve at room temperature. Serves 6. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Homemade Gluten Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups gluten flour 1 Teaspoon garlic powder 1 Teaspoon ground ginger 1 1/4 Cups water -- or vegetable stock 3 Tablespoons lite tamari -- Braggs liquid amino acids, or soy sauce 1 Teaspoon toasted sesame oil -- (1 to 3) optional Broth: 4 Cups water 1/4 Cup tamari -- or soy sauce 1 Piece kombu -- (3 inch) -- a type of seaweed 3 slices ginger -- (3 to 4) optional This is the basic recipe for gluten. Makes 1-1/4 to 1 1/2 pounds or 2 to 2 1/2 cups Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes. Broth: Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point. Total Calories per 4 oz. Serving: 77 Fat: 0 grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Sweet And Sour Beets Recipe By :Sharon Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup beet cooking liquid 1/2 cup vinegar -- up to 3/4 cup sugar -- or substitute cooked sliced beets dried jalapeno pepper -- crushed, optional The easiest way to cook fresh beets is to wash them, cut off the tops and root and throw them into a large pot of cold water. Bring it to a boil and let it simmer, uncovered, until the beets are fork-tender (it will depend on the size of the beets). When they're tender and still warm, you can peel them easily under cold running water -- the skins just slide off. You can leave them whole and keep them in some of the cooking liquid in the refrigerator until you're ready to use them. The only recipe I have for beets is for a quick sweet & sour. Take a cup of the cooking liquid, add 1/2 to 3/4 cup vinegar (depends on your taste), and sugar or sugar substitute (also to your own taste). Bring this to a boil and add some sliced beets. Cover, and remove from heat. Let the beets marinate in this liquid for as long as you like. I also throw in a dried, crushed jalapeno pepper for extra zing. Serve cold. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Cookie-bar Recipe By :(Reggie Dwork) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Egg Beaters(r) 99% Egg Substitute -- Or Equiv To 1 Egg 2/3 Cup Granulated Sugar 1/3 Cup Butter -- melted 1 Teaspoon Vanilla 1 Cup All-purpose flour 1/2 Teaspoon Baking powder 1/4 Teaspoon Salt 2/3 Cup Seedless raisins 2 Tablespoons Granulated Sugar -- mixed with... 1/2 Teaspoon Cinnamon Beat egg; gradually beating in sugar. Stir in melted butter and vanilla. Sift together and add the flour, baking powder and salt; mix well. Add raisins. Spread in greased 9-inch square pan. Sprinkle top with sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or until done. (Don't overbake.) Leave in pan. Cut into 24 bars. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias - - - - - - - - - - - - - - - - - - - NOTES : Cal 80.3 Fat 2.6g Carb 13.9g Fib 0.2g Pro 0.9g Sod 60mg CFF 28.3% * Exported from MasterCook * Raspberry Mulled Cider Recipe By :My Menus http://www.mymenus.com (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups apple cider -- or apple juice 1/3 cup seedless red raspberry jam 1 1/4 teaspoon lemon juice 4 cinnamon sticks -- for garnish Combine cider and jam in a non-reactive saucepan over medium heat. Whisk to dissolve jam and simmer until cider is warm. Stir in lemon juice. Serve in mugs with a cinnamon stick. Per serving: calories 150, fat 0.2g, 1% calories from fat, cholesterol 0mg, protein 0.3g, carbohydrates 38.1g, fiber 0.5g, sodium 8mg. Source: My Menus http://www.mymenus.com/ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Sour Cream Muffins Recipe By :The Capital (NFRITZ@nssdca.gsfc.nasa.gov) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 2 tablespoon chopped pecans 2 tablespoon sugar 1 tablespoon wheat germ Muffins: 1 1/4 cup flour 1/2 cup wheat germ 1/2 cup sugar 2 tsp baking powder 1 teaspoon cinnamon 1/4 t salt -- optional 1 cup light sour cream 1/2 cup skim milk 1 egg -- or 2 egg whites lightly beaten 1 cup fresh raspberries -- rinsed and patted dry Glaze: 1/2 cup powdered sugar 1 tablespoon fresh lemon juice heast oven to 375. line 12 med muffin cups with paper baking cups. Combine topping ingredients in a small bowl and set aside. For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in a large bowl and mix well. In medium bowl, combin sour cream, milk and egg and blend well. Add all at once to dry ingredients and mix just until dry ingredients are moistened-do not overmix. Gently fold in nberries. Fill muffin cups almost full. Sprinkle with topping, patting gently. Bake 23-26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool in pan on wire rack 5 minutes and remove from pan. For glaze: Combine powdered sugar and lemon jiuce in small bowl, and mix until smooth. Drizzle over muffins - serve warm. makes 1 dozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ratatouille (Crockpot) Recipe By :rec.food.recipes(Sharon ) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- peeled and cut into -- 1" chunks salt 2 medium onions -- chopped 2 cups chopped fresh tomatoes 1 green bell pepper -- cut into 1/2" squares 1 red bell pepper -- cut into 1/2" squares 1 yellow bell pepper -- cut into 1/2" squares 3 zucchini -- sliced 3 tablespoons olive oil 3 tablespoons dried basil 4 cloves garlic -- minced 1/2 teaspoon ground black pepper 6 oz tomato paste 6 oz ripe olives -- drained and chopped 3 tablespoons fresh basil -- chopped Sprinkle eggplant with salt and let it drain in a colander about 1 hour. Press out excess moisture. Rinse with water and pat dry with paper towels. Place it in crockpot. Add onions, tomatoes, peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt; mix well. Cover and cook on LOW 7 hours or on HIGH 3 hours. Stir in tomato paste, olives and fresh basil. Serve over hot cooked rice. Source: rec.food.recipes newsgroup 1996 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Reb Velvet Cake Recipe By :Butter Busters Ckbk (Beverly Manning) Serving Size : 10 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter buds -- liquid -- or 1/2 cup Promise Ulta fat-free margarine 1 cup sugar 1/2 cup brown sugar 2 egg beaters(r) 99% egg substitute -- beaten (1/2 cup) 6 Tbsp cocoa -- mixed with: 2 Tbsp butter buds -- liquid -- (chocolate paste) 2 ounces red food coloring -- or add water to make 2 ounces 1 tsp vanilla 1 1/4 cup lowfat buttermilk 1 3/4 cups sifted cake flour 1 1/2 tsp baking soda Marshmallow Frosting: 2 egg whites 1 1/2 cups sugar 1/4 tsp cream of tartar 1 Tbsp light corn syrup 1/3 cup water 3/4 cup marshmallow cream -- or 1/4 pound marshmallows (about 16 ) Cake: cream liquid butter Buds or Promise with the sugars, and the Egg Beaters. Make a paste ith 2TBS liquid butter buds, cocoa and food coloring;add to the creamed mixture. Mix buttermilk with baking soda, and vanilla. Add alternately with flour to creamed mixture.. Beat 3 minutes after this is added. Bake in two 9-inch pans that have been sprayed with a non-fat cooking spray for 30 minutes at 350 F. Remove from oven and cool on a wire rack for a few mintes. Frosting: combine egg whites, sugar, cream of tartar, syrup, and water in top of double boiler. Place over boiling water; beat with a rotary beater untill stiff peaks form, scraping pan occasionaly. Remove from heat. Add marshmallow cream and continue beating until it is of spreading consistency Yield 1 nine-inch cake (serves 10-12 ) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red, White And Blueberry Parfaits Recipe By :Cinnamon Hearts,Marilyn Helton,Ed (Melissa Leccese) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lowfat cottage cheese -- (2%) 3/4 tsp mace -- or SUBSTITUTE nutmeg, cinnamon or allspice here 1 Tbsp granulated sugar 1 1/2 Tbsp powdered sugar -- DIVIDED 1/2 cup light sour cream 2 cups fresh blueberries 1 cup fresh raspberries Combine cottage cheese, mace, GRANULATED sugar and sour cream in electric blender. Blend till smooth and refrigerate. Gently toss blueberries with 1 Tbsp of the POWDERED sugar. Refrigerate in a small bowl. Gently toss raspberries with remaining 1/2 Tbsp POWDERED sugar in another small bowl; refrigerate. At serving time, place a scoop of cottage cheese mixture in bottom of each of 8 parfait glasses; add a generous layer of blueberries; then another scoop of cheese mixture. Top each glass with raspberries. Yield:Makes 8 delicious parfait desserts and a Happy Fourth of July!! Per Parfait Serving: 113 Cal; 3.4 g Total Fat; 13 g Carbohydrate; 9 g Protein; 10 mg Cholesterol; 238 mg Sodium; 7.4 g Sugar. Exchanges:1 Meat/Protein; 1/2 Fat; 1/2 Fruit. Contributed by Marilyn Helton, Editor, Cinnamon Hearts. Email at CinnHearts@aol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Redbook Meatballs Recipe By :Redbook Magazine in the 1950s (Marcia A Fasy) Serving Size : 60 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds extra lean ground beef 2 eggs 1 cup corn flake crumbs 2 tablespoons soy sauce 1/3 cup dried parsley 1/2 tablespoon garlic powder 1/3 cup catsup 2 tablespoons onion -- minced 1 pound cranberry sauce -- jellied 1 bottle chili sauce -- 12 oz 1 tablespoon lemon juice 2 tablespoons dark brown sugar Combine all but last four ingredients and form into 60 meatballs. Combine cranberry sauce, chili sauce, brown sugar and lemon juice and melt together. Pour sauce over meatballs and bake uncovered 30 min. at 350 degrees. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refried Bean-and-corn Quesadillas Recipe By :Cooking Light(Katherine L. Rodman ) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup frozen corn -- thawed 2 tablespoons green onions -- thinly sliced 1/4 teaspoon ground cumin 1 can fat-free refried beans -- (16-ounce) 8 flour tortilla -- nonfat (8-inch) 3/4 cup Monterey Jack cheese -- w/ jalapeno peppers -- shredded (3 ounces) Vegetable cooking spray 1/2 cup nonfat sour cream Cilantro sprigs -- optional Jalapeno peppers -- optional Because this recipe calls for canned beans it's higher in sodium. You can lower the sodium by cooking dried beans. Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side or until golden. Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro sprigs and jalapeno peppers, if desired. Yield: 4 servings serving size: 4 wedges and 2 tablespoons sour cream. Nutritional Info: CALORIES 475 (14% from fat); PROTEIN 20.9g; FAT 7.4g (sat 4.2g, mono 2g, poly 0.5g); CARB 82g; FIBER 5.8g; CHOL 17mg; IRON 3mg; SODIUM 1,319mg; CALC 219mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Krispies-chocolate Chip Cookies, Low-fat Recipe By :1996 Kellogg Company (Sharon L. Nardo) Serving Size : 42 Preparation Time :1:15 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter -- softened 1/4 cup nonfat cream cheese -- softened 1 cup sugar 1/4 cup egg beaters(r) 99% egg substitute 1 teaspoon vanilla 2 cups rice krispies 4 oz chocolate chips -- reduced fat Vegetable cooking spray 1. In small mixing bowl, combine flour, soda and salt. Set aside. 2. In large mixing bowl, beat together butter, cream cheese and sugar until light and fluffy. Add egg substitute and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Rice Krispies cereal and chocolate morsels. Drop by level measuring-tablespoon onto baking sheets coated with cooking spray. 3. Bake at 350oF about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Chicken Thighs With Squash/potato/spinach "Risotto" Recipe By :NYT Magazine 9/18/94 (Tina D. Bell) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Fennel Seed 1 Teaspoon White Pepper 1 Teaspoon Coriander 1/2 Teaspoon Salt 4 Boneless Skinless Chicken Breast Halves 1/2 Cup Chicken Broth 2 Teaspoons Olive Oil 5 Cloves Garlic 2 Cups Boiling Potato -- diced 1 Tablespoon Thyme -- minced 1/2 Cup White Wine 3 1/2 Cups Butternut Squash -- diced 1 Cup Chicken Broth 1 Cup Spinach Leaves 1/3 Cup Parmesan Cheese 1/2 Teaspoon Salt Preheat oven to 450. Toast fennel seeds in skillet over medium heat. Let cool, grind. Stir in pepper, coriander and salt. Season chicken with mixture. Place chicken in ovenproof skillet, and roast until cooked through, about 10 min. per side. Heat olive oil in saucepan over medium-high heat. Add garlic, and cook until lightly browned. Add potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, until wine is absorbed- about 7 minutes. Add squash and 3/4 cup of broth and cook, stirring, until broth is absorbed, adding up to 3/4 cup more as needed until vegetables are tender. Stir in spinach leaves and parmesan, remove from heat. Remove chicken from pan and pour off excess butter. Add 1/2 cup broth and place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir into risotto. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad Bar Diet Delight Recipe By :Barbara Kafka (Terry Pogue) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1.2 pound swordfish -- steak 6 ounces mixed vegetables kosher salt pepper 1. Center fish on a dinner plate. Arrange slower-cooking vegetable around fish. Scatter remaining, quicker cooking vegetables over all. Cover all with plastic wrap. Cook at 100% for 4 minutes. 2. Remove from oven. Uncover and sprinkle with salt and papper to tast. Serve hot. What could be simpler. - - - - - - - - - - - - - - - - - - - NOTES : If you are in a hurry, pick up some fresh veggies from the salad bar to add to almost any fish. * Exported from MasterCook * Saute Of Chicken With Apples And Leeks Recipe By :Eating Well Sept/Oct 1996 (Kathie Briggs) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces boned and skinned chicken breast halves -- trimmed of fat 3 teaspoons olive oil salt and pepper -- to taste 2 large leeks -- washed, julliened 2 cloves garlic -- minced 1 tablespoon sugar 2 teaspoons fresh rosemary -- minced 1/4 cup cider vinegar 2 tart apples -- cored peeled sliced 1 cup fat-free chicken broth 1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to 1/4" thickness. 2. In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm. 3. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated. 4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught. Per Eating Well: 250 calories, 27 grams proein, 6 grams fat, 23 grams carbohydrates, 245 mg. sodium, 2 grams fiber >From: Kathie Briggs - - - - - - - - - - - - - - - - - - - Suggested Wine: Dry Riesling Serving Ideas : Brown Rice * Exported from MasterCook * Savory And Sweet Dip Ideas Recipe By :ilenewar@starnetinc.com Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I have found the Breakstone and Land-O-Lakes Fat Free Sour Creams to work better than a lot of the other brands. I have mixed them with taco seasoning mixes, onion soup mixes, vegetable soup mix and spinach, and just about any seasoning combination -- especially anything with horseradish and/or dill. Even the imitation bacon bits and horseradish work well if you want the flavor of bacon-horseradish dip without all the fat (the bacon bits soften very well if you let the flavors blend). For sweet dips, if you want the taste of coconut milk without the high fat content, you can probably used fat-free sweetened condensed milk and coconut extract. You can also mix ff sour cream, honey, ginger, cinnamon (or whatever spices your prefer) for a fruit dip. I tend to doctor any recipe I have, so you can pretty much adjust to the your tastes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Meat Filled Manicotti Recipe By :Hershey Kitchens (Anita A. Matejka) Serving Size : 8 Preparation Time :0:12 Categories : Eat-Lf Mailing List Italian Meats Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 pieces manicotti -- uncooked 1/2 teaspoon olive oil 1 pound skinless chicken breast -- ground 3/4 cup onions -- chopped 1 cup fat-free mozzarella cheese -- grated 4 egg whites -- slightly beaten 1/4 cup bread crumbs -- from white bread 1/4 cup fat-free parmesan cheese 3/4 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon black pepper 1 3/4 cups spaghetti sauce -- homemade 1 cup fat-free mozzarella cheese -- grated Cook manicotti according to package directions; drain. Cool in single layer on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add chicken and onions. Cook until chicken is no longer pink and onions are tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, parmesan cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom of 13 x 9" pan. Place filled pasta in prepared pan; cover with remaining sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45 minutes or until hot and bubbly. - - - - - - - - - - - - - - - - - - - NOTES : Make Ahead Directions: Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or until hot and bubbly. To make individual portions, prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot. * Exported from MasterCook * Scallop, Pesto And Artichoke Heart Pizza Recipe By :(Lisa C. Ferguson filmgal@magicnet.net) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tablespoons sun-dried tomato pesto -- see recipe 1 pizza crust -- (12 inch) -- or Boboli 1 Jar marinated artichoke hearts -- (6 oz) * 4 Ounces lowfat mozzarella cheese -- grated, or nonfat 6 Oz scallops -- bay or sea -- slice into 1/4 inch thick rounds (6 to 8) 2 Tablespoons parmesan cheese -- freshly grated * I marinate my own with balsamic vinegar, water, Basil, Rosemary, Thyme and fresh crushed garlic overnight-no oil, no fat! Preheat oven to 450F. Spread pesto over pizza crust within 1/2 inch from edge. Drain artichokes and reserve marinade in bowl. Cut large artichoke hears in half and arrange them evenly over pesto. Sprinkle mozzarella over pizza. Rinse scallops and pat dry; toss well in reserved artichoke marinade oil and drain. Put scallops on pizza and sprinkle with Parmesan cheese. Bake pizza until bottom of crust is crisp and cheese has melted. Scallops cook fast, but should be opaque in center. Takes about 6 to 8 minutes. (Bake on middle oven rack.) Serves 4. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seafood Salad Appetizer Recipe By :Christine Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- small cooked shrimp imitation crabmeat lowfat mayonnaise finely minced green bell pepper sliced green onions crushed pineapple cherry tomatoes -- hollowed out crackers lemon wedges parsley Make a seafood salad with small cooked shrimp (the inexpensive frozen kind work fine), imitation crabmeat, reduced calorie mayo, finely minced green and red pepper, sliced green onions and crushed pineapple. Serve in hollowed-out cherry tomatoes (are you getting the feeling that I just love to hollow out fruits and veggies?), small pastry cups (you can find these in the gourmet section of many grocery stores) or just serve in a pretty glass bowl garnished with lemon wedges and parsley with crackers on the side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seitan And Shiitake Mushroom Stroganoff Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1 Tablespoon oil 1 onion -- chopped 8 Ounces seitan cutlets -- cut into chunks (8 -- To 12) 1 carrot -- finely cut or -- shredded 1 Clove garlic -- minced 1 cup button mushrooms -- sliced 6 dried or fresh shiitake mushrooms -- sliced * -- (6 to 10) 1 Tablespoon Bragg liquid amino acids -- lite tamari, or soy -- sauce 5 Ounces tofu -- silken lite firm or extra firm 1 tablespoon lemon juice 1 Tablespoon arrowroot 1 Teaspoon sweetener Freshly ground pepper -- to taste 1/4 Cup chopped parsley -- for garnish * If dried they need to be soaked for at least 30 minutes and then drained. Spray a wok or large sauti pan with cooking spray. Add the oil and heat. When the oil is hot, add the onion and seitan and sauti for 2 to 3 minutes. Add the carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add liquid aminos and cook until almost all absorbed. While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and sweetener in a blender or food processor until smooth. Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu mixture will break apart and curdle. Add freshly ground pepper. Top with parsley and serve over hot noodles. (Serves 4) Savor this hearty dish. Total Calories per Serving: 135 Fat: 4 grams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seitan Fusion Sauti Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons oil 1 Medium onion -- chopped 2 Cloves garlic -- minced 1 Tablespoon garam masala 8 Ounces seitan -- finely chopped or coarsely grated 2 Cups zucchini -- shredded 1 Cup fresh tomato -- chopped 1/2 Can crushed pineapple in juice -- undrained (20 ounce can) 2 Tablespoons peanut butter 1/2 Cup lite coconut milk Salt and pepper to taste 1/4 Cup chopped fresh cilantro 1 Dash Tabasco sauce -- optional Chopped peanuts for garnish -- optional Heat the oil in a large skillet. Add the onion and sauti for 5 minutes. Add the garlic and garam masala. Stirring, cook for another 1 to 2 minutes. Add the zucchini, seitan, and tomato and cook for 1 to 2 minutes. Add the remaining ingredients, except cilantro and simmer over medium heat for 10 minutes until sauce begins to thicken slightly. Taste and add Tabasco if desired. Stir in cilantro. Top with chopped peanuts. Serve hot over rice. Total Calories per Serving: 203 Fat: 9 grams - - - - - - - - - - - - - - - - - - - NOTES : Enjoy this delicious dish * Exported from MasterCook * Seitan Stew Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water -- plus 1 tablespoon 1/2 cup water 1 ounce dried wild mushrooms such as morel, porcini, or shiitake 1 Tablespoon oil 1 Large onion -- chopped 2 carrots -- diced 3 Small turnips -- peeled and cut in quarters 4 Small potatoes -- cut in half (4 to 5) 1/2 Pound mushrooms -- halved 3 dried tomatoes -- made into powder 8 ounces seitan -- cut in small chunks 1 Teaspoon dried rosemary 1 Teaspoon dried thyme 1 Teaspoon dried sage 1 Tablespoon miso 1 Tablespoon arrowroot -- plus additional if needed 2 tablespoons fresh parsley -- chopped Freshly ground black pepper to taste Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended. Heat oil in pan over medium heat. Add onion, carrot, turnips, and potatoes. Sauti for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes. Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender. Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving. Total Calories per Serving: 277 Fat: 5 grams - - - - - - - - - - - - - - - - - - - NOTES : This is a more modern and gourmet version of a traditional stew, but oh, so much more tasty. * Exported from MasterCook * Seitan--the Vegetarian Wheat Meat Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I get blank stares when I ask my vegetarian cooking students if they've ever eaten seitan (say-tahn). Yet, hands go up when I ask if anybody has ever eaten mock chicken, beef, or pork in a Chinese vegetarian restaurant. The name is foreign but you may be more familiar with the product than you think. According to Barbara and Leonard Jacobs in their excellent book Cooking with Seitan, The Complete Vegetarian "Wheat-Meat" Cookbook, "seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. People who had traditionally eaten wheat had also discovered a method to extract the gluten and create a seitan-like product." Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty." Gluten can be flavored in a variety of ways. When simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed), it is called seitan. I refer to all flavored gluten as seitan.Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident. At that point the gluten needs to be simmered in broth for at least 1 hour and up to 2 hours or more. Luckily there are some shortcut methods for making gluten (see recipe) that make it a convenient food to prepare. I have had the most luck using high gluten flour or vital wheat gluten, although I have found that until you become familiar with the texture you are aiming for during the mixing and kneading process, the results will vary somewhat. The added benefit of using this method is that you can flavor the gluten during the kneading process by adding herbs and spices of your choosing other than the traditional ginger and garlic. You can use poultry seasoning or chicken flavor broth powder to make a "chicken" flavored seitan, or a blend with paprika, cayenne, fennel, garlic, and Italian seasoning for a "sausage" flavor. Flavoring is limited only by your imagination. For some, a safer first step is to purchase one of the commercially available mixes. Arrowhead Mills' Seitan Quick Mix or any of the Knox Mountain products, which include Wheat Balls, Chicken Wheat, and Not-So-Sausage, yield a tasty product. Just be sure to follow the box directions exactly. Gluten containing more water or which has been kneaded less tends to get puffy instead of being dense. Some people prefer the less dense result. I like gluten to be quite firm, as it substitutes more easily for animal foods in recipes. Commercially prepared seitan is produced by White Wave and Lightlife Foods as well as regional manufacturers. You will find it in tubs or vacuum packs soaking in marinade in either the refrigerator or the freezer section of many natural food stores. You may also find frozen or fresh gluten in Asian markets by the name Mi-Tan. Other ready-to-eat forms on the market include Ivy Foods' burgers, sausage-style and chicken-style Wheat of Meat Products, lunch-style "meats," fajita strips, and slices. (Ed. note: Ivy Foods products are now being manufactured by White Wave.) Gluten seems to be cropping up in more products these days and is often a key ingredient in "not-dogs."Once made, seitan can be stored in broth in the refrigerator for up to about a week. Individually-wrapped cutlets can be frozen for up to a month or more without a loss in texture or flavor. It is best to thaw them before using. Seitan's versatility lies in the myriad forms it assumes during the cooking process. I find simmering to be the most effective and efficient preparation method. But it can be oven-braised, baked, cooked in a pressure cooker, or deep fried. Each version yields a different texture. Oven braising produces a texture similar to the chewy texture derived from simmering. Baking produces a light texture that works well when grinding or grating seitan. Pressure cooking, according to the Jacobs, "will produce a softer-textured seitan." Fried gluten turns soft and slippery when cooked with a sauce and absorbs flavor well. As gluten is a low sodium and extremely lowfat protein (containing around 10 mg. sodium, 0 g. fat, and 7.5 g. protein per ounce in its raw state), additional processing is what may add unhealthy attributes. Most of the commercially prepared seitan contains a considerable amount of sodium (up to 100 mg. per ounce). If you choose to deep-fry the gluten, the fat content will jump from virtually zero to the number of grams in whatever oil is absorbed (at 4.5 grams per teaspoon). Making seitan and gluten will open up a new horizon for you in the world of vegetarian cooking. It is terrific in stir-fries and paired with noodles in Asian-style dishes, yet also works well in traditional American fare like stew. Try substituting it for animal products in former favorite recipes or those of non-vegetarian friends and relatives. Then get your creative juices flowing and experiment when making seitan by varying the flavorings and cooking methods. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seitan-squash Saute Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tvp, Seitan, Tempeh Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons vegetable oil 1 Medium onion -- sliced 2 Small carrots -- peeled and sliced on the diagonal 1/2 Pound seitan -- marinated in tamari broth, cut in small chunks 1 Medium yellow squash -- diced 1 Medium zucchini -- diced 1 gray or roly-poly squash -- diced 2 Cloves garlic -- minced 1 Teaspoon ginger -- grated 1/2 Cup pineapple juice 1 Large tomato -- pureed 1 Tablespoon seitan marinade -- or 2 teaspoons tamari with 1 teaspoon water 1 Tablespoon arrowroot -- mixed with: 1 tablespoon water Heat oil in large sauti pan over medium-high heat. Add onion and carrots. Cook for about 5 minutes until onion starts getting translucent. Add seitan, squash, garlic, and ginger and sauti for about 5 more minutes. Add the pineapple juice, pureed tomato, and marinade. Stir and cook for a couple of minutes. Remove pan from heat. Add the arrowroot mixture, stir well. Return to heat and stir until sauce thickens. Serve hot over rice or noodles. Total Calories per Serving: 137 Fat: 3 grams - - - - - - - - - - - - - - - - - - - NOTES : Here's another terrific seitan dish. * Exported from MasterCook * Seitan-squash Sauti Recipe By :Jill Nussinow, M.S., R.D. (Robin Goldberg Isaacs) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons vegetable oil 1 Medium onion -- sliced 2 Small carrots -- peeled and sliced on the diagonal 1/2 Pound seitan -- marinated in tamari broth, cut in small chunks 1 Medium size yellow squash -- diced 1 Medium size zucchini -- diced 1 gray or roly-poly squash -- diced 2 Cloves garlic -- minced 1 Teaspoon grated ginger 1/2 Cup pineapple juice 1 Large tomato -- pureed 1 Tablespoon seitan marinade or 2 teaspoons tamari with 1 teaspoon water 1 Tablespoon arrowroot (starch) mixed with 1 tablespoon water Heat oil in large sauti pan over medium-high heat. Add onion and carrots. Cook for about 5 minutes until onion starts getting translucent. Add seitan, squash, garlic, and ginger and sauti for about 5 more minutes. Add the pineapple juice, pureed tomato, and marinade. Stir and cook for a couple of minutes. Remove pan from heat. Add the arrowroot mixture, stir well. Return to heat and stir until sauce thickens. Serve hot over rice or noodles. Total Calories per Serving: 137 Fat: 3 grams - - - - - - - - - - - - - - - - - - - NOTES : Here's another terrific seitan dish. * Exported from MasterCook * Sesame Chicken Stir-fry Recipe By :Zorba Paster On Your Health (#36-96) http://www.wpr.org Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Boneless Skinless Chicken Breasts -- cut into 1" strips 4 Tsp Soy Sauce 1/2 Cup Dry sherry 2 Tsp Cornstarch 1 Tbsp Peanut oil 6 Oz Snow peas 4 Cloves Garlic 1 teaspoon chile paste 8 oz Bamboo shoots -- drained and sliced 8 oz Waterchestnuts -- drained 1/4 cup chicken broth -- low-sodium 2 tablespoons toasted sesame seeds 3 green onion -- sliced 1 teaspoon sesame oil -- oriental Steamed rice Place chicken, soy sauce, sherry, and cornstarch in bowl and stir. Let marinate 15 minutes. Heat peanut oil in wok or large heavy skillet over medium-high heat. Add snow peas, garlic and chili paste and stir-fry 30 seconds. Add chicken with marinade and stir-fry 3 minutes. Add bamboo shoots and water chestnuts and stir-fry until chicken is almost cooked through, about 2 minutes. Mix in broth. Add sesame seeds and green onions; stir-fry 30 seconds. Stir in sesame oil. Serve with rice. Nutritional Analysis Calories from Protein: 43% Carbohydrate: 31% Fat: 26% >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp And Shells Salad Recipe By :Quick & Healthy, Winter, 1996 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Sweet Green Peppers -- Chopped 1/2 Zucchini -- Halved Lengthwise, -- Sliced 2 Scallions -- Sliced 1 tablespoons Fresh Dill Weed -- Snipped 1 tablespoons Fresh Parsley -- Snipped 1/2 Lb Cooked Shrimp 1 1/4 cup Shell Pasta -- Small Ones, Cooked 2 tablespoons Lemon Juice 1 tablespoons Nonfat Mayonnaise 8 Cherry Tomatoes -- Garnish Combine peppers, zucchini, scallions, dillweed, parsley, shrimp and pasta. Drizzle lemon juice over salad and mix in mayonnaise. Garnish with tomatoes. Actually this is quite good...I was surprised. Entered into MasterCookand tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 259.3 Fat 2.3g Carbs 42.8g Fiber 5g Pro 19.3g Sod 209mg CFF 7.7% * Exported from MasterCook * Skillet Sausage And Peppers Recipe By :Robin Carroll-Mann Serving Size : 2 Preparation Time :0:30 Categories : Diabetic Eat-Lf Mailing List Italian Main Dish Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces turkey sausages, italian style 5 garlic cloves -- minced 1 green pepper -- sliced 1 sweet pepper -- sliced 1/2 medium onion -- chopped 12 ounces red potatoes -- sliced 1/4" thick 8 ounces stewed tomatoes Tabasco sauce 1 teaspoon olive oil In a large, no-stick skillet, brown the sausages until they are firm enough to slice. Remove the sausages and slice; set aside. Add oil to the skillet and heat over a medium-high flame. Add garlic, and fry about 10-15 seconds. Add the vegetables and the partly-cooked sausage, and fry, stirrring, until the potato slices begin to brown. Add the tomatoes and a few drops of tabasco. Cover the skillet and turn the heat down to low. Simmer until potatoes are tender, about 15 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 363 calories, 11.8 g fat, 33.5% CFF Diabetic exchanges: 2-1/2 medium fat meats, 1/2 fat, 2 carbohydrates, 1-1/2 vegetables * Exported from MasterCook * Smoked Salmon And Asian Cucumber Salad Rolls Recipe By :COOKING LIVE SHOW #CL8742 (Tina D. Bell) Serving Size : 40 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Asian Cucumber Salad: 1 cucumber -- preferably English -- peeled, seeded if necessary and cut into 2" julienne strips 1/4 cup seasoned rice vinegar 1/2 teaspoon sesame oil -- Asian 2 teaspoons fresh ginger -- finely grated, -- and peeled 2 tablespoons sesame seeds -- toasted lightly,cooled 1/4 cup scallions -- finely chopped A pinch sugar -- if desired Salt and freshly ground white pepper -- to taste Toasted white and black sesame seeds -- for garnish (optional) For the salmon rolls: 12 ounces smoked salmon -- sliced paper thin Asian cucumber salad In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper. Chill at least 15 minutes and up to 1 hour. Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each. Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely. Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve. Garnish with sesame seeds. Yield: About 40 rolls - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Turkey, Lentil And Currant Pilaf Recipe By :Washington Post/tpogue@idsonline.com (Terry Pogue) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- chopped 1 cup rice 1/2 cup lentils 3 tablespoons currants -- or chopped raisins 3 1/2 cups chicken stock -- defatted 1/2 teaspoon salt black pepper 1 pound skinless turkey light meat -- breasts, smoked -- in thin strips 1/4 cup parsley -- chopped In a large ovenproof pot, heat the oil and then saute the onion over medium-low heat for 5 minutes. Add the rice, lentils and currants and cook for 2 minutes more, stirring. Add the stock, salt and pepper and bring to a boil. Cover the pot and bake in a preheated 375F oven for 15 minutes. Stir in the turkey strips and parsley and bake for another 5 minutes, or until the rice and lentils are tender and the turkey is warmed throught, adding a little more hot stock if neccessary - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Pound Cake Recipe By :Southern Living (Allison Kinkead ) Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup nonfat mayonnaise -- Kraft 2 cups sugar 1 teaspoon vanilla extract 3 eggs 6 egg whites 1 cup nonfat sour cream 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda Let butter, eggs, and sour cream stand at room temperature for 30 minutes. Combine flour, baking powder, and baking soda. Beat butter and mayonaisse. Gradually add sugar, beat about 10 minutes until light and fluffy. Beat in vanilla. Add each of the three eggs one at a time, beating for one minute after each addition. Do the same for the egg whites, two at a time. Add dry mixture and sour cream alternately to beaten mixture. Bake for 325F for 60 minutes or until done. (60 to 75) Serves 16. Allison's notes: 1 Do not overbake or the cake will be dry. 2 This cake is very tasty and has the heavy texture of regular 1 pound cake. It is also not as sweet as regular pound cake. 3 The original recipe used 1 cup of butter instead of the 1/2 cup butter and 1/2 cup fatfree mayonaisse, 6 whole eggs, and 1 cup regular sour cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #4 Recipe By :Cooking w/ the Master Chef's Ckbk,Julia Child; AOL Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 2 1/2 Cups water -- tepid 1/2 Lb red grapes -- stemmed wrap grapes in one yard washed cheesecloth and crush. Mix flour and water. Add grapes in cheesecloth bag....(Do all this in a crockery bowl or stainless steel pot or bowl. As with any sourdough, do not use aluminum). Cover tightly with plastic wrap and let sit at room temperature for six days. Stir once a day with wooden spoon. At end of six days remove grapes. Starter is ready to use if you want an especially sour taste....if you prefer a milder starter feed it with one cup flour and one cup water for three day period before using. Refrigerate between feedings, (after mixture has bubbled). Always let starter return to room temperature before feeding....replace amount used in each recipe with like amount of flour and water. Allow starter to bubble before refrigerating. >From: Marta Martin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Vegetable Soup Recipe By :Sharon Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced (1 to 2) -- (I use 2) chopped onions canned low-sodium chicken broth canned peeled -- diced tomatoes -- with or without seasonings chopped celery chopped carrots whole-kernel corn -- fresh -- frozen or canned thinly sliced mushrooms -- fresh work best Saute the garlic and onion in a small amount of oil (I tried using a nonstick spray, but the garlic burned) in a large saucepan or pot. When onion is tender, add remaining ingredients. Heat through. The Alamo Restaurant serves their soup with a decorative (and tasty) variety of colored tortilla chips (blue, red, yellow). Notes: To make this totally fat-free, you could probably saute the onion and garlic in broth, but I haven't tried that. On nights when I make only soup and a salad, I sometimes add leftover rice to this concoction. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spanish Stuffed Peppers Recipe By :The Philadelphia Inquirer (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small onion -- diced 1 carrot -- peeled and diced 2 stalks celery -- diced 2 medium tomatoes -- diced 1 tablespoon garlic -- minced 2 tablespoons tomato sauce 1 tablespoon fresh cilantro -- chopped 1/2 teaspoon black pepper 1 teaspoon paprika salt to taste 1 1/2 cups cooked rice 1/2 cup nonfat cheddar cheese -- shredded 4 medium bell peppers -- caps cut off (and -- reserved), seeds scraped out -- and rinsed 1 cup tomato sauce Preheat oven to 350. Saute onion, carrot, celery and tomatoes in favorite sauteing liquid for two minutes. Add garlic, tomato sauce, cilantro, pepper, paprika and salt to taste. Cook for five minutes. Remove from heat and add rice and cheese. Fill each pepper with rice mixture and recap. Place peppers in one cup of tomato sauce in a covered casserole. Bake for 40 mins. at 350. Remove caps and spoon sauce over peppers. Serve hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Butternut Squash Recipe By :Food and Wiine,Sheila Lukins 12/90 (K. Briggs) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds butternut squash 1 cup nonfat chicken broth 3 tablespoons unsalted butter -- cut in small cubes 1/2 teaspoon ginger 1/4 teaspoon mace 1/4 teaspoon ground coriander 1 pinch cayenne pepper 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/4 cup lowfat sour cream 1. Halve, peel and seed the squash. Cut into 2 inch chunks. 2. In a large, heavy saucepan, combine the squash, chicken stock, and 3 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until the squash is tender (about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid. 3. In a large bowl, combine the squash, butter, ginger, mace, coriander, cayenne, salt, pepper, lemon juice and reserved cooking liquid. 4. Preheat oven to 350. In a food processor, puree the squash mixture (in 2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish and fold in the sour cream. Taste and adjust seasonings. Cover the dish with foil. (NOTE: You can make the recipe up to 2 days ahead to this point and refrigerate. Let it come to room temperature before baking.) 5. Bake until heated though, about 25 minutes. If desired, uncover and broil about 5 inches from the heat for 1 minutes or until lightly browned 5.Serves 12: 88 calories 3.3 grams fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Barley-vegetable Squash, Lisa's Recipe By :filmgal@magicnet.net (Lisa C. Ferguson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Carnival Squash -- halved and seeded * 1/2 cup pearled barley -- uncooked, medium 3 small yellow squash -- thick sliced and quartered (about 2/3 cup) 3 plum tomatoes -- chopped -- (about 1/2cup) 1/2 cup mushrooms -- thick sliced and halved 1/2 vidalia onion -- chopped 2 tsp garlic -- crushed (2 to 3) 1/2 teaspoon fresh cumin -- ground 1/4 teaspoon fresh basil -- ground 3 teaspoon Spike seasoning -- (3 to 4) 3 teaspoon East Indian Hot Curry -- (3 to 4) -- (I used Williams-Sonoma -- it has a really nice blend of flavors, to include the addition of cardamom and saffron) * Looks like a white acorn squash, white flesh, doesn't get quite as soft when cooking, also comes in a marbled green and white variety, as well. [apparently] Bake squash at 350 degrees, half side down in about 1/2 water for 30 min, until slightly tender. Bring 3 cups water to boil, add barley, cook 30-40 minutes until tender. In the meantime, chop/slice veggies, set aside. Brown onion and garlic in pan, with "trace" olive oil until onions are transparent. Add water as needed, if pan gets too dry. Add chopped yellow squash, mushrooms, and spices cook until moisture is released from mushrooms. Add tomatoes and cook for about 2-3 minutes until tomatoes are heated, but still firm. Add prepared barley and cook till barley is reheated and coated with spices and juices. Before filling squash cavity, dust with curry, prick with fork and rub in. Fill with barley-vegetable mixture. Bake additional 30-40 minutes until squash is tender. Serve with additional filling on the side or this will easily fill two squashes! (I had planed on freezing the rest, but there were *no* leftovers.) I made this up as I went along, and used a pretty heavy hand with the Spike and the curry, as I like my food with *ZIP*. I got rave reviews from the group that I tried it out on tonight. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Beef Roast (Crockpot) Recipe By :Rival Crockpot Cookbook(Sharon) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds round roast, trimmed -- or brisket trimmed of fat 2 tablespoons black peppercorns -- cracked 2 cloves garlic -- minced 3 tablespoons balsamic vinegar 1/4 cup low-sodium soy sauce 2 tablespoons Worcestershire sauce 2 teaspoons dry mustard Rub cracked pepper and garlic onto roast. Put roast in crockpot. Make several shallow slits in top of roast. In a small bowl, combine remaining ingredients and pour over meat. Cover; cook on low 8-10 hours (high 4-5 hours). Source: Rival Crockpot Cookbook Serves 12 Per serving: 150 calories, 25g protein, 4g fat, 2g carbohydrates, 68mg cholesterol, 298 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cellophane Noodles Recipe By :China Express,Nina Simonds (Robin Carroll-Mann) Serving Size : 4 Preparation Time :0:00 Categories : Diabetic Eat-Lf Mailing List Oriental Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken broth 2 tablespoons soy sauce 1 1/2 tablespoons rice wine 1 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon vegetable oil 3 tablespoons scallions -- minced 1 1/2 tablespoons ginger root -- minced 1 tablespoon garlic -- minced 1 teaspoon hot chili paste 4 ounces cellophane noodles 2 tablespoons scallions (green part) -- minced --- 3/4 lb shrimp -- optional -- (not in original) -- or ground browned turkey -- optional Cellophane noodles, also called bean threads, are made from mung beans, so this recipe might be suitable for people with wheat allergies. Soak the cellophane noodles in hot water (hot tap water is ok) for 20 minutes to soften. Drain and set aside. Combine the first 5 ingredients to make the sauce. Set aside. Heat the vegetable oil in a non-stick pan over medium-high heat. Add the scallions, ginger, garlic, and chili paste. Stir and fry for about 10 seconds, until fragrant. Add the sauce mixture and the cellophane noodles. Bring to a boil, then reduce heat to medium-low. Simmer until almost all of the liquid has evaporated. Serve mmediately, sprinkled with the minced scallion greens. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF Diabetic exchanges: 1-1/2 starch, 1/2 fat * Exported from MasterCook * Spinach Dip #2 Recipe By :NFRITZ@nssdca.gsfc.nasa.gov Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces frozen spinach -- thawed, drained, and squeezed to remove as much excess water as possible 1/2 cup nonfat mayonnaise -- or lowfat 1/2 cup nonfat sour cream 1/3 cup nonfat cream cheese -- i used lite (1/3 to -- 1/2) 1 package onion soup mix 1 teaspoon dill weed 1/2 teaspoon dill seed juice of one lemon 1/3 cup chopped onion -- I used purple (1/3 to 1/2) Mix all ingredients except for spinach in a large bowl. Add spinach and mix well. Can add pepper and salt if necessary. Chill and serve with bread or crackers or veggies - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Dip, Popeye's Recipe By :jadi@juno.com (Jadi Christian) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz frozen chopped spinach -- thawed, drained 1/3 pkg dry vegetable soup mix 2 cups nonfat plain yogurt 1/4 cup lowfat mayonnaise 1 8 oz can waterchestnuts -- drained and chopped 2 green onions -- thinly sliced 1 clove garlic -- minced 6 oz canned shrimp -- rinsed and drained Thaw spinach; drain and squeeze dry. Blend with remaining ingredients. Chill before serving. Serve with raw vegetables, such as celery, carrots, red, green or yellow pepper strips, broccoli or cauliflower florets. For an attractive presentation, serve dip in a round loaf of sourdough bread. Slice top off loaf and hollow out center. Fill with chilled dip. Serve with bread cubes, whole wheat crackers and raw vegetables. Makes 3 cups - - - - - - - - - - - - - - - - - - -