* Exported from MasterCook * About Gardenburger (R) Recipe By :Gardenburger Home Page Exhibit Directory Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Information, Tips, Misc. Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Gardenburger(r) (Original) Ingredients: mushrooms, cooked brown rice, onions, mozzarella cheese (milk, culture, salt, vegetable enzyme, annatto), rolled oats, cottage cheese curd (non-fat milk, culture, vegetable enzyme), egg whites, bulgur wheat, sea salt, garlic, hydrolyzed soy protein, tapioca starch, autolyzed yeast, spices, natural flavor, vegetable gum. * Serve as a burger, sandwich, pita, or wrap. * Top with grilled mushrooms, onions and bell peppers on sourdough. * Stuff in baked potato skins with low fat cheese, dijon mustard and fresh chives. * Serve open face on whole wheat sourdough with tomato and melted low fat cheese. * Dice and stir into scrambled egg-substitute or bake into a quiche. GARDENBURGER(r) Veggie MedleyTM * Serve with cucumber, lettuce, tomato and red onion on focaccia. * Grill and dice on salads and soups instead of croutons. * Add grilled eggplant and zucchini on an oat bun. * Dice with sprouts, water chestnuts and vegetables for a new twist on stir fry. * Grill and dice in whole wheat pita bread with feta cheese, olives and low fat yogurt dressing. GARDENBURGER(r) Zesty BeanTM * Serve with avocado slices, salsa, cilantro and butter lettuce in a wrap. * Grill and dice on tortilla chips with shredded low fat cheese and salsa for tasty GardenNachos. * Grill and dice in tacos, burritos, tostados and enchiladas. * Stir into chili or toss on a taco salad. * Serve with egg-substitute and salsa for low fat Huevos Rancheros. GARDENSAUSAGETM * Serve on a whole wheat English muffin or bagel with tomato and an egg substitute. * Try as a savory sandwich with lettuce, pickles and onions on sourdough. * Grill and dice into scrambled egg-substitute with veggies and low fat cheese. * Grill and dice on pizza, soups and salads. * Grill and slice into wedges and serve with hot mustard and whole grain crackers. Busted by kitPATh href= http://www.foodshow.com/ >visitor's window >gardenburger exhibit. See also >http://www.gardenburger.com >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Cheddar Strata Recipe By :Reader's Digest Healthy Cooking Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Casseroles Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 8 slices raisin bread -- day-old (or oatmeal, white bread, etc) -- cubed -- 1/2" 1 tablespoon canola oil 2 apples -- cored and diced 1/2 cup shredded lowfat cheddar cheese 2 tablespoons brown sugar 2 cups 1% low-fat milk 4 egg whites 2 whole eggs 1/2 teaspoon baking powder ground cinnamon INTRO: If you're a Cheddar cheese lover, this low-fat version of a souffle is just right for you. Bake until puffed and golden. Serves 4. Preparation time: 12 minutes. Cooking time: 40 to 50 minutes, plus 5 minutes standing time. PER Serving: Calories 377, Saturated Fat 4g, Total Fat 12g, Sodium 477mg, Cholesterol 122 mg, Protein 19g, Carbohydrate 52g, Fiber 4g Step 1: Preheat oven to 375F. Coat an 8" x 8" x 2" baking dish with cooking spray. Place three-quarters of bread cubes in dish. In a nonstick skillet, heat oil. Saute apples until tender. Arrange apples and cheese on bread and sprinkle with brown sugar. Step 2: In a medium bowl, whisk together milk, egg whites, eggs, and baking powder. Pour egg mixture into baking dish. Step 3: Sprinkle with a little ground cinnamon and bake 40 to 50 minutes or until puffed and golden. Tip: Allow to stand 5 minutes before cutting. Canned apples for pie filling may be used. Source: the How-To Book of Healthy Cooking: Good Food That's Good for You. Reader's Digest Staff. (Jan 1996) ISBN#: 0895777894 Hardcover. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asantewa's Stew Recipe By :Los Angeles Times holiday section, 12/21/97 Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dried black-eyed peas Water 1 1/2 Tbsp. oil 1 onion -- chopped 1 tsp. cayenne pepper 1/2 tsp. curry powder 1/2 tsp. seasoned salt Salt 1 large tomato -- sliced 6 ounces tomato paste 15 ounces canned boned and skinned salmon 20 ounces frozen chopped spinach -- thawed and drained Soak black-eyed peas in water to cover overnight. Drain. Add water to cover, bring to boil, reduce heat and simmer 30 minutes. Drain and reserve cooking liquid. Set aside. Pour oil in large pot. Add onion, cayenne, curry powder, seasoned salt and salt to taste and cook over medium-high heat until onion begins to brown, 5 to 7 minutes. Add tomato slices and cook 3 minutes. Stir in tomato paste. Stir in 1/2 cup water and simmer 5 minutes. Add salmon, including juice, and break into bite-size pieces with back of wooden spoon. Simmer 3 minutes. Add black-eyed peas and reserved cooking liquid and water if necessary to make 4 to 5 cups. Simmer 5 minutes. Add spinach and cook 20 minutes. Add more reserved cooking water if needed to keep stew moist but not soupy. Season with salt to taste. Serve over rice. 8 servings. Each serving without rice: 357 cal; 307 mg sodium; 26 mg cholesterol; 8 g fat; 43 g carbohydrates; 31 g protein; 3.71 g fiber; 20% CFF. >From: bgaerlan@ucla.edu (Barbara Gaerlan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Persimmon Salad Recipe By :Hanneman (1997) Riverside Serving Size : 2 Preparation Time :0:25 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chopped fresh cilantro -- to taste, optional 1 1/3 cups torn lettuce leaves -- European blend radicchio-romain-etc. 4 tablespoons lemon-tarragon dressing -- low or no fat 1/2 ripe avocado -- peel and slice 1 persimmons -- peel and chunk 1 tablespoon sunflower seeds -- honey coated Put lettuce and cilantro in serving bowl. Measure the dressing into a glass measure large enough to hold the fruit. Put avocado and persimmons pieces in a glass measure as they are cut. Stir to coat. Pour the fruit and dressing onto the lettuce. Toss to coat. Top with the sunflower seeds. Chill 20 minutes. Nov note : served with left over Garner's Turkey loaf; a baked potato; TJ's Splash with Beef broth gravy.(*) It all worked together really well! (*)Trader Joe Sundried Tomato pieces with herbs - softened in 1/2 cup very hot water, add 1 scant teaspoon beef base; 1/8 teaspoon olive oil; 1/4 teaspoon Madeira; 1 teaspoon cornstarch dissolved in 1/4 cup cold water; pinch of fresh thyme. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : A little expensive perhaps but yummers! don't really need a recipe but i wrote it down. We used a bottled dressing that was no fat -- a lemon tarragon vinaigrette. Any citrus would do with a little tarragon or fennel seed. * Exported from MasterCook * Baked Chili (California Grill) Recipe By :Chef Pleau, California Grill at Disney, Florida /path Serving Size : 4 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * SPICE RUB * 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon ground cumin 1/4 teaspoon salt -- or more to taste 1/4 teaspoon black pepper -- or more to taste 1 pound sirloin steak, trimmed -- cut into 1/2" cubes ----- 3 teaspoons canola oil 2/3 cup finely chopped onion 2/3 cup finely chopped celery 2 garlic cloves -- minced 1/2 cup jalapeno pepper -- seeded and minced 2 teaspoons dried oregano 1 medium bay leaf 2/3 cup beer -- preferably dark 20 ounces chopped tomatoes -- juice reserved ----- 1/2 cup red bell peppers -- seeded and diced (may be doubled) vegetable cooking spray 1 cup cooked black beans -- drained and rinsed 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh parsley 1 tablespoon fresh lime juice * OPTIONAL GARNISH * reduced-fat sour cream fresh cilantro sprigs fresh parsley sprigs VENISON CHILI as served at the California Grill located at Disney's Contemporary Resort in Lake Buena Vista, Florida. Eating Well magazine Nov 1997. Original recipe used more oil and trimmed venison from the leg or shoulder. We tested with lean beef sirloin steak; nut brown ale; roasted green chili peppers. VARIATIONs: Suitable for lean lamb, pork or turkey; adjust the baking time. Served with cornbread and slaw. [1] In a shallow bowl, stir together chili powder, paprika, cumin, salt and pepper. Dredge meat with spice mixture. Cover and marinate in the refrigerator for 1 hour or overnight. Preheat oven to 325F. In a Dutch oven (stove top and oven proof casserole), heat one-third of the oil over medium high heat. Add half the meat and sear until browned on all sides, 5 to 6 minutes; transfer to a plate. Sear remaining meat in another third of the oil. Set aside. Reduce heat to medium and add rest of the oil; add diced onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic, jalapeno, oregano and bay leaf; cook, stirring, for 1 minute. Add beer and bring to a boil. Cook, stirring, until liquid is reduced by half, 3 to 5 minutes. Add tomatoes and their juice and bring to a simmer. Add browned meat. Cover, transfer to the oven and bake for 1-1/4 hours, or until meat is very tender (up to 2 hrs). Meanwhile, spray a nonstick skillet, place over medium high heat. Add bell peppers and saute until tender, 3 to 5 minutes. When the meat is tender add the bell peppers, black beans and chopped cilantro and parsley to the chili; cover-- or partially cover if the stew is too moist. Return pot to oven and bake another 15 minutes. Remove chili from oven. Discard bay leaf. Stir in lime juice. Adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs. MAKES 5 CUPS or enough for 4 SERVINGS, EACH: 332.7 cals, 10.9 g fat (29.6% cff) 8.2g fiber >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Hi! decided to try that baked chili recipe. We used a sirloin beef steak (sale item, very lean). "Dry marinade" for 1 hour. Baked 1 hour then added the peppers and beans. Result: should have baked longer!-{ I added more time to the recipe. The steak was chewy, but we used 1/3 less oil than the restaurant. So maybe it would be more tender with more oil. Recipe intended for venison -- without oil, might come out tough, too. I was wrong about the beer- it was used to flavor the sauce, not tenderize the meat. Chili had "circle the oven kind of aroma" -- might make good dish to serve at party cause you can put in the oven and forget for awhile. Also let it bake longer. * Exported from MasterCook * Baked Fish Cakes Recipe By :Diet Feasts Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fish fillet 10 ounces potato 1 egg 1 egg white 1/4 cup evaporated skim milk 1 tablespoon lemon juice 1 1/3 tablespoons butter 2 tablespoons dried onions -- chopped 1/8 teaspoon garlic powder -- minced salt and pepper 1 1/3 tablespoons Worcestershire sauce 1/4 teaspoon Tabasco sauce 1/2 cup unsalted soda crackers -- crushed 1/4 cup unsalted soda crackers -- crushed 2 teaspoons butter 4 teaspoons parsley Preheat oven to 350 degrees. MW fish until flakes easily. Cool. Meanwhile, place onion flakes in milk and let stand for 5 min. Add onions and milk to potatoes in a large mixing bowl. Add eggs, onion, spices, Worcestershire, Tabasco and fish plus 1/2 cup cracker crumbs. Mix well. Refrigerate mixture several hours or place in freezer for 20 min. Form into cakes. drop into remaining cracker crumbs and coat both sides. Place on cookie sheet. Combine butter and lemon juice and drizzle over top. Sprinkle with paprika. Cook 40 min. or until golden brown. Form mixture into 8 patties. >From: Vickie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Roasted Onions #2 Recipe By :Cooking Light, Sept 1997 Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lg Red Onion -- *Note Cooking Spray 1/4 C Balsamic Vinegar 1 1/2 Tsp Olive Oil 1 Tsp Dried Thyme 1/2 Tsp Dried Basil 1/4 Tsp Salt 1/8 Tsp Pepper *NOTE: Original recipe stated sweet onions (abt 1 3/4 lbs) **NOTE: Original recipe used 1 T olive oil Preheat oven to 450F Peel onions, leaving roots in tact; cut each onion into 6 wedges. Place onion wedges in an 11 x 7" baking dish coated with cooking spray. Combine vinegar and remaining ingredients in a small bowl; pour vinegar mixture over onion wedges, tossing gently to coat. Cover and bake at 450F for 25 min. Uncover and bake an additional 45 min or until tender. Yield: 6 servings Serving Size: 1 C Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was very good!! Wouldn't hesitate to make it again. Cal 39.8 Fat 1.3g Carb 7.1g Fib 1.4g Pro 0.9g Sod 91mg CFF 26.6% * Exported from MasterCook * Banana Oat Smoothie Recipe By :Quaker Oats Serving Size : 2 Preparation Time :0:00 Categories : Beverages Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C skim Milk 1 Pkt Instant Oatmeal -- Regular Flavor 1 Whole Banana -- Cut In Chunks 1 C Orange Juice Combine all ingredients in a blender. Cover and blend on high speed for 1 min. Yield: two 8 oz servings Per serving: Cal 201; Fat 1.7g; Carb 42g; Fib 3.5g; Pro 8g; Sod 105mg >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bean Curd And Spinach Soup With Rice Recipe By :Asian Vegetarian Feast (1988) Ken Hom Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces bean thread noodles -- or 1 cup cooked rice -- or less 1 1/2 pounds fresh spinach 8 ounces Tofu Mori-nu lite firm 1 quart chicken stock -- or vegetable stock 2 tablespoons soy sauce 3 tablespoons rice wine -- or dry sherry 2 teaspoons sugar 1/2 teaspoon salt INTRO: Serves 4. This simple but delicious and nutritious soup is one you would often find on the table in China. Use soft bean curd: its custard-like texture and mild flavor works with the sugar to neutralize the metallic edge of the spinach. The bean thread noodles give substance to this warming dish. PREP: Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain them and discard the water. Cut the noodles into 3-inch lengths using scissors or a knife. Remove the stalks from the spinach and wash the leaves well. Gently cut the bean curd into 1-inch cubes. Put the stock into a saucepan and bring to a simmer. Add the bean thread noodles and simmer for 2 minutes. Add the spinach and the rest of the ingredients except the bean curd. Simmer for 2 minutes, then gently put in the bean curd. Continue to simmer the soup for 2 more minutes to heat the bean curd through and serve at once. Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997. Original Title: Soft Bean Curd and Spinach Soup dec 1997 kitpatH and Buster VARIATION: Substitute 3/4 cup cooked rice for the noodles. We served with a Thai Garlic Pepper Sauce, reminded us of hot-sour soup. With rice: PER SERVING: 179 cals, 2.5 g fat (13.4% cff) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : This we tried over weekend. It is a light soup - onion and pepper predominate - served it with a hot sauce. Reminded us of hot and sour soup. * Exported from MasterCook * Beef Stew With Mango And Pumpkin Recipe By :Latin American Cooking Across the USA /path Dec 1997 Serving Size : 6 Preparation Time :2:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces lean beef -- in stewing pieces -- (trimmed sirloin) 2 teaspoons olive oil -- light 1/2 cup minced onion 2 garlic cloves -- minced 1 1/2 cups beef bouillon -- or mushroom 1 cup chopped tomatoes with puree -- mixed with 1 tablespoon red wine vinegar -- (up to 3 tbsp) (or balsamic vinegar) 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme -- or less by half salt and pepper ***ADDITIONS*** 2 1/2 cups pumpkin cubes -- (about 13 ounces) -- cut into 1 inch pieces 1 medium carrot -- 1/2" diagonal slices ----- 2 cups mango -- fresh or frozen cut into 1-inch dice 3/4 cup corn kernels -- drained 1/3 cup seedless raisins -- black or golden *** TO SERVE *** 3 cups cooked white rice 3 tablespoons chopped fresh cilantro 4 ounces nonfat plain yogurt -- mixed with 4 tablespoons nonfat dry milk powder -- set aside for 30min spinach and romaine salad We reduced meat from 2 pounds beef chuck to 6/8-pound of lean, trimmed sirloin; oil from 2 tbsp to 2 tsp. Used golden raisins; balsamic vinegar. Substituted mango. A winner! 12/15/97 In food processor, finely chop the onion and garlic together. Heat oil in large pot over medium-high heat. Pat the meat dry with paper towels. Lightly season with pepper and salt. Saute the beef with the onion and garlic, stirring occasionally, until it is brown on all sides, and the onion is soft, about 10 minutes. Meanwhile, prepare the bouillon (stock or water may be substituted). Add the bouillon, tomatoes, red wine vinegar (or balsamic vinegar) and oregano, thyme, salt and pepper to the stew pot. Stir well. Reduce heat and simmer the stew, covered, for 1 hour, stirring occasionally. Raise the heat so that the stew boils moderately, add the pumpkin squash and carrot (1-inch pieces, 1/2-inch slices). Cover and cook for an additional 20 minutes, reduce heat to prevent scorching or boil-over. Stir the stir. Next add the peaches, corn, and raisins. Cover and cook for 10 minutes more. Taste and adjust the pepper and salt; oregano and thyme, if necessary. Ladle the stew into wide soup bowls over or along side a bed of rice. Garnish with cilantro. Dollop with the blended yogurt. PER SERVING: 10 ounces of meat: 332.2 cals, 4.8 g fat (12.8% cff); 12 ounces 345 cals, 5.3 g fat (13.6%). For balance, serve with a spinach and romaine salad. SOURCE: Beef Stew with Peaches and Pumpkin. In Latin American Cooking Across the USA (1997) by Himilce Novas and Rosemary Silva (Random House). For festive occasions in autumn and winter, Argentine Americans may serve this stew en zapallo, in a carved pumpkin that has been baked separately. Some of the pumpkin flesh is scooped out when the stew is ladled into bowls. For less fuss, cook chunks of pumpkin right in the stew as in this recipe for CARBONADA CRIOLLA. The zapallo or pumpkin used in Argentina resembles the West Indiian calabaza, which is a green pumpkin, also called Cuban Squash. Substitute sugar pumpkin, Hubbard squash, butternut, banana, or even acorn squash. For the fruit, use 3 medium ripe peaches, peeled, halved, pitted, and cut into 1-inch dice; or 6 canned peach halves, drained and cut into 1-inch dice. Serves 4 without rice and 6 with rice. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Hi! Another Stew. This one from Argentina. Loved it! Festive and tasty. We used frozen Mango instead of the original call for peaches (fresh or canned). We had about 10 ounces of meat, trimmed; I allowed cals/fat grams for 12 ounces trimmed meat. Add rice and a hearty salad and it definitely serves 6 people. And Surpise! It's not chile-pepper hot. We just added black pepper at the table. If you're looking for a New Year's Eve stew, this just might be the one ;-) * Exported from MasterCook * Black Bean Soup With Ham Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/2 cup chopped reduced-sodium lean ham 1 medium yellow onion -- chopped -- (about 1 cup) 1/2 cup chopped green bell pepper 3 cloves garlic -- minced 1/2 teaspoon black pepper 4 cups low sodium chicken broth 2 bay leaves 1/2 teaspoon dried oregano 2 cans black beans -- (16 ounces each) drained and rinsed 2 tablespoons chopped fresh parsley 1 tablespoon dry sherry -- or reduced-sodium chicken broth Preparation Time: 15 minutes Cooking Time: 25 Minutes 1.In a large saucepan, heat oil over medium-high heat until hot but not smoking. Add ham; cook, stirring frequently, until browned, about 3 minutes. 2.Add onion and bell pepper to pan; cook, stirring, until tender, about 5 minutes. Add garlic and black pepper; cook, stirring, for 1 minutes. 3.Add broth, bay leaves, and oregano to pan; bring ham mixture to a boil. Reduce heat to medium-low. Stir in beans and simmer until mixture thickens slightly, about 15 minutes. Stir in parsley and sherry. Remove bay leaves. Ladle soup into individual bowls. Serve immediately. Variation: substitute one can of white beans for one can of black beans. Remember: use a slotted spoon to remove and discard the bay leaves from the soup. Bay leaves are used exclusively for flavor - they should not be eaten. Per serving: Calories 209 (16% from fat), Carbohydrates 30g, Protein 15g, Sodium 140mg Fat 4g, Cholesterol 6mg >From: "Cornellier, Ann" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackeyed Pea, Green Pea And Rice Salad Recipe By :Baltimore Sun Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup carrot -- diced, 1/4" 1 cup peas 1/2 cup lemon juice 2 tablespoons water 2 tablespoons mustard 1 tablespoon Tabasco sauce 1 can blackeyed peas 1 1/2 cups rice -- uncooked 1/2 cup celery -- diced, 1/4" 1/2 cup green onion 1/2 cup onions -- diced 1 tablespoon parsley 1 teaspoon thyme Cook rice. Cool as much as possible before combining. Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside. Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes. Per serving: 377.9 calories, 1.4g fat (3.2% calories from fat), 14.8g protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium >From: Laury Hutt - - - - - - - - - - - - - - - - - - - NOTES : I have made this for a couple of parties & it has gone over well. (As a matter of fact, I made it for my office party today that I'm about to go to!) * Exported from MasterCook * Brown Sugar And Balsamic Glazed Oranges Recipe By :Cooking Light, Nov/Dec 97 Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Rave Reviews Vegetarian Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium navel oranges -- (about 1 pound) 2 tablespoons brown sugar 1 tablespoon balsamic vinegar Peel oranges and cut each crosswise into 1/4" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar and drizzle mixture over oranges. Cover and marinate in refrigerator 2 hours. Nutrition Information: Calories 111 (1% from fat); Fat 0.1g (sat 0g, mono 0g, poly 0g); Protein 1.7g; Carb 28.3g; Fiber 7.3g; Chol 0mg; Iron 0.4mg; Sodium 5mg; Calc 74mg. >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I tried it and thought it was pretty good, considering that the oranges we're getting here (MN) aren't the best. I would definitely try it again when the oranges are sweeter and juicier. --- Oh, this is sooo good!! A real favorite of mine! To dress this up for company or just to make it special for yourself, use Blood oranges instead of or mixed with the Navel oranges. Arrange them on a bed of lettuce and garnish with a couple of curls of orange zest and or a mint sprig. Beautiful. [AVH1694 ] * Exported from MasterCook * Cajun Vegetable Medley Recipe By :Marlene Brown (HPBooks 1989) Produce Serving Size : 6 Preparation Time :0:00 Categories : Cajun, Creole, Carribbean Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound okra 1 tablespoon vegetable oil -- may be doubled 1 cup sliced onion 1 cup niblet corn 1 cup cut Chinese long beans -- or equivalent 1 colorful bell pepper -- cored and chopped 3 large tomatoes -- diced 2 teaspoons fresh thyme leaves 2 teaspoons fresh oregano 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon cayenne pepper -- or less to taste Wash okra; pat dry with paper towels. Trim off stems and caps; slice 1/4-inch thick. In a large skillet, heat oil. Saute okra with onion, corn and bell pepper about 5 minutes. Stir in tomatoes thyme oregano, paprika, salt and cayenne pepper. Cook and stir 3 to 5 minutes or until vegetables are tender. Makes 4 to 6 servings. Preparation time: 15 minutes. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Serve this colorful medley in steamed bell pepper shells, or in a wide bowl to show of the color. (International Produce Cookbook and Guide (HPBooks 1989) Marlene Brown) * Exported from MasterCook * Candied Ginger Recipe By :Fatfree Archives Serving Size : 1 Preparation Time :0:00 Categories : Candy Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ginger root -- peeled and - - cut into 1/4" diagonal slices Salt 4 cups water 1 cup sugar Extra sugar for coating -- (Note: I use turbinado sugar) Place ginger slices into a saucepan. Cover with cold water, add a pinch of salt, bring to a boil, reduce heat and simmer for 30 minutes. Then drain the ginger, rinse under cold water and drain again. Repeat this process 3 more times, each time using cold water and another pinch of salt. Return ginger to saucepan, and add 4 cups of water and 1 cup of sugar. Bring to a boil. Lower heat and simmer until a thick syrup coats the ginger (1 1/4 hrs). Sprinkle a 1/4 inch layer of sugar in a small baking dish. Using a fork, transfer ginger slices to sugar, turning to coat them well. Cool coated slices on a wire rack for at least an hour. Store airtight (will keep for several months). > From: Asha Dornfest - via www.fatfree.com recipe archives >From: "Natalie Frankel" - - - - - - - - - - - - - - - - - - - NOTES : Has anyone candied fresh ginger themselves, YES! I make my own and here's the recipe I use. This keeps for ages in the fridge in a glass jar. Sometimes I just munch a piece of it for a sweet tooth or indigestion. I also cut it into tiny pieces with a kitchen shears and use it in many things: soups, rice dishes, veggie sushi, bakery. One piece goes a long way, so use it sparingly at first until you get used to how much to use. * Exported from MasterCook * Canned Venison, Caribou Or Beef Recipe By :Lisa Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Use the less tender parts usually reserved for stews. Cut into 1" cubes. In a stew kettle add boiling water to cover and simmer until just cooked through [no longer pink in the centre]. Pack hot, adding up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat. Cover to within 1/2" of the top of the jar with the cooking broth and add a small square of salt pork that has been partly rendered and still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes for quarts. >From: "William & Evelyn Hall" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Leeks Recipe By :Lansing State Journal, May 6 '96 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves freshly ground black pepper 1 tablespoon olive oil 2 carrots -- thinly sliced 1 leek -- well-washed/sliced 1 1/4 cups low-sodium chicken broth 2 teaspoons cornstarch 1 teaspoon curry powder 1 tablespoon tomato paste Remove all visible fat from chicken. Sprinkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side. Turn and saute 2 minutes on other side. Add carrots and leeks to pan. Saute 2 minutes more. Stir cornstarch into chicken broth. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear. Serves 4. Per serving: 168 calories, 5 grams fat, 51 mg. cholesterol MC formatting by Roberta Banghart - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chive Garden Rolls Recipe By :Down-Home Diabetic Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 8 ounces nonfat cottage cheese 1/4 Cup vegetable oil 2 Teaspoons honey 1 Teaspoon salt 1 Package active dry yeast -- (1/4 ounce) 1/2 Cup warm water -- (110 to 115 degrees) 1/4 Cup wheat germ 2 3/4 all-purpose flour -- (to 3 1/4 c) 3 Tablespoons chopped fresh or dried chives ***TOPPING*** 1 egg -- beaten 1 Small onion -- finely chopped In a mixing bowl combine the egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water; add to egg mixture. Add wheat germ and 1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in. round cutter. Place on baking sheets coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Brush tops with egg and sprinkle with onion. Bake at 350 degrees for 15-20 minutes or until golden brown. Yield: 1 dozen. Exchanges: 2 Starch, 1 Fat. Nutritional Information: Serving Size: 1 roll Calories: 205 Sodium: 270 mg Cholesterol: 35 mg Carbohydrate: 29 gm Protein: 8 gm Fat: 6 gm Formatted by Carole Walberg Dec/97 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Rum Balls Recipe By :http://www.touchtmj4.com/recipes/chocolaterumballs.htm Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat white cake -- or cookie crumbs 1 cup sifted confectioner's sugar 1/4 cup cocoa powder 2 Tbsp. light corn syrup 1/4 cup amber -- or dark rum 1/4 cup chopped walnuts -- or pecans 1/2 cup chocolate wafer cookie crumbs -- finely ground Combine cookie crumbs, confectioners sugar, cocoa powder, corn syrup and rum in food processor. Blend until thoroughly mixed. Stir in walnuts. Roll l tablespoon of mixture into small ball. Roll ball in chocolate cookie crumbs to evenly coat. Store rum balls in an airtight tin and refrigerate until ready to serve. Can be frozen. YIELD: 36 rum balls; l rum ball = 45 calories, lg fat (20%), 0 cholesterol cl996Laurie Meyer, R.D. Today's TMJ4 (Milwaukee, WI) >From: "Natalie Frankel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Pudding, Mom's Recipe By :I Love To Cook Microwave, Jackie Olsen, p. 161 Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces creamed corn -- (I use S&W no starch) 2 tablespoons flour -- (easy when doubling.. can get pasty) 2 eggs -- lightly beaten -- (4 egg whites or egg substitute?) 1/2 cup skim milk 1 1/2 tablespoons sugar -- (or 2+ packets of Equal) 1/2 cup shredded cheese -- optional -- (low-fat worked.. added none this time and still good) 1 teaspoon salt -- (or less and easy when doubling) 2 tablespoons diet margarine -- (was butter) * -- cut in pieces * (I use ICBINT Light = I Can't Believe It's Not Butter Light or Weight Watchers) Blend** all ingredients except butter and place in a 1 quart greased (sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook in micro on HIGH for 10 minutes. (I bake it at 375 F for 45 minutes to an hour (or more .. allow 1 1/2 hours time for double recipe, which is what I usually make) 'til set and a bit golden.) ** I use a blender, but I'm not sure that's what she means .. don't blend until completely smooth, just to mix thoroughly .. in a hurry, I blended all but corn and butter w/ hand blender, then added and blended a little more, right in baking dish >From: music_class@earthlink.net (Katja) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Tortillas, The Perfect Recipe By :Lowfat Mexican Cooking, Patrick Earvolino Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Mexican & Southwestern Pancakes, Waffles, Crepes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- to 2 cups 3 cups corn flour -- -or 1 pound * -- also called "masa harina" * Note: Corn flour, or masa harina, is finely ground cornmeal. So if you can't find the corn flour, then buy cornmeal and process it in a spice grinder, blender, or food grinder until finely ground. Yield: 18 tortillas (a generous 3 per person), 5 inches in diameter Put the corn flour in a large bowl. Add 1 1/2 cups water and mix well; form into a large ball. The resulting dough should be smooth and feel like an earlobe. If it is cracking or crumbly, it is too dry; add the remaining water and knead well. It if sticks to your hand, it is too wet add a bit more flour until it is soft and smooth. When it is ready, store it in a large plastic bag to keep it from drying out as you proceed. Pinch a small portion of the dough into a ball 1 1/2 inches in diameter. Press it flat, preferably in a tortilla press. Heat the tortilla in cast-iron or nonstick frying pan or griddle over medium heat. Cook until it the bottom is flecked with light brown spots. Turn the tortilla over. It is fully cooked when it puffs up, full of steam, into what looks like a miniature pillow. If it bubbles anywhere but around the edges, the pan is too hot. >From: Ellen C - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Stuffed Mushrooms Recipe By :"Bonnie Atwood" Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- button mushrooms nonfat cream cheese Bacon Buy some button mushrooms, remove stem, wash, dry. Take some cream cheese and mix it with some Bacos or crumbled-up bacon. Stuff this in the place where the stem was to heaping. Put them on a cookie sheet and bake at 350 degrees about 5 to 8 minutes. Remove and eat. These are simply delicious! I use Bacos and non-fat cream cheese. I don't buy the whipped because the non-fat is really gritty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Mushroom Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cn Soup, cream of mushroom, reduced-fat 1 c Half and half, fat-free 1 c Milk, skim 4 oz Sour cream, fat-free 4 oz Velveeta-type cheese, fat-free 1/16 teaspoon Pepper, red 1/2 lb Mushrooms -- sliced 1/8 c Wine, white, dry Combine soup, half and half, milk, sour cream, cheese and pepper in pot, stir well. Cook over low heat till cheese melts, stirring frequently. Stir mushrooms into soup, add wine, and cook on low for 20 min stirring frequently. Per serving: 126 cal/.7 g fat >From: Nar@cris.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Squash Soup, Lu's Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds butternut squash -- cooked 1 tablespoon oil 2 cloves garlic -- minced 1 onion -- finely chopped 1 tablespoon curry powder 1/2 teaspoon ground cumin 1/8 teaspoon cayenne -- optional salt and pepper to taste 3 cups chicken broth 1. In a large saucepan saute onions and garlic in oil for about 2 minutes. 2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or until onions are soft. 3. Add in cooked squash in pieces, and stir to coat. 4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes. 5. Remove from heat and allow to cool about 15 minutes. 6. Pour soup into blender, food processor or large bowl and use a hand blender. Puree until smooth (will be thick) 7. Return to heat and slowly reheat. If you wish, you can add cream and cook another few minutes over low heat but then it's definitely not low fat ! Tried and True by RecipeLu - - - - - - - - - - - - - - - - - - - NOTES : A winter warmer for your all, this is thick and creamy.. with no cream in this version it's only 27% CFF and oh so very tasty ! * Exported from MasterCook * Double Mushroom Barley Soup Recipe By :Lorna Sass (199x) Great Vegetarian Cooking Under Pressure Serving Size : 6 Preparation Time :0:20 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons safflower oil 2 cups onions -- coarsely chopped 1 garlic clove -- finely chopped 6 cups vegetable broth -- or more as needed 1/2 cup pearl barley 1/2 pound fresh mushrooms -- sliced or quartered 1/2 ounce dried mushrooms -- see note 2 large carrots -- half-moon slices 2 large celery stalks -- diced 2 large bay leaves 1 1/2 tablespoons dillweed salt and pepper -- see Nutrition 1. In 6-quart pressure cooker, heat oil over medium-high heat. Add onions and garlic and cook 1 minute. Add vegetable broth or heartier vegetable stock, barley, fresh and dried mushrooms, carrots, celery, bay leaves, dillweed, salt, and pepper. 2. Lock lid into place; heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 18 minutes. Let pressure drop naturally (see "Releasing Pressure") or use quick-release method. Remove lid, opening it away from you, to allow any remaining steam to escape. 3. Discard bay leaves from soup and add more dillweed, salt, and pepper to taste. Soup will thicken considerably on standing. Thin to desired consistency with additional vegetable stock. Note: *1/2 ounce (generous 1/2 cup) sliced dried mushrooms, soaked if necessary. Some dried mushrooms must be soaked to remove sand and grit. In a small bowl, combine mushrooms and boiling water to cover by 1 inch. Cover and set aside until soft -- 15 to 30 minutes. Lift out soaked mushrooms, rinse carefully, and cut away any gritty sections. Strain the flavorful soaking liquid through cheesecloth or a coffee filter and use it in place of part of the vegetable broth called for in the recipe. SUBSTITUTIONS: *safflower or canola oil *coarsely chopped onions or thinly sliced leeks (white and light-green parts) TIP: *Halve the carrots lengthwise and thinly slice crosswise. NUTRITION: per serving using 1/2 teaspoon salt and 1/4 teaspoon pepper -- protein: 4 grams; fat: 2 grams; carbohydrate: 24 grams; fiber: 6 grams; sodium: 380 milligrams; cholesterol: 0; calories: 122. Double-Mushroom Barley Soup (serves 6): 1996 by The Hearst Corporation; all rights reserved "Country Living; The Pressure's On!" (Adapted from Great Vegetarian Cooking Under Pressure by Lorna J. Sass.) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : ~Requiring just under 20 minutes cooking time, this flavorful soup, which is made with both fresh and dried mushrooms, is well suited to an impromptu supper with friends. Just serve with whole-grain bread and a mixed-greens salad. " A very little porcini goes a long way. * Exported from MasterCook * Fettuccine With Asparagus And Shrimp #2 Recipe By :irene@stargate.1starnet.com (Texas) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 1 medium onion 2 medium yellow bell peppers 1 large lemon 1 pound large shrimp 1/2 teaspoon red pepper flakes 12 ounces fettuccine 1/2 tablespoon olive oil 1 tablespoon soy sauce Start fettuccine -- sauce will cook faster than dry pasta. Clean asparagus, then cut diagonally into bite size pieces. Dice onion; slice yellow peppers into 1/4 inch thick strips. From lemon, grate peel and squeeze juice. Shell and devein shrimp. Rinse shrimp with running cold water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and, if desired, 1/2 teaspoon salt. Mean while, in nonstick 12 inch skillet over medium-high heat, in 1/2 tablespoon hot olive oil, cook onion, yellow pepper strips until peppers are tender-crisp; remove to bowl. In same skillet in 1/2 more tablespoon oil cook asparagus and shrimp mixture until asparagus are tender-crisp and shrimp turn opaque throughout, about 3 minutes. Stir in yellow pepper mixture and 1/2 cup water; heat through. To serve, toss fettuccine with shrimp mixture and soy sauce. Sprinkle with grated lemon peel. >From: "Cornellier, Ann" - - - - - - - - - - - - - - - - - - - NOTES : I did not take out the onions -- just added everything in the order in which it cooks. I didn't add any extra oil, either. I also forgot to add the water. I love seafood!! Here is one of my favourites. * Exported from MasterCook * Fruit Dips Recipe By :"Lyn Belisle" Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fruit Dip One: 3 tablespoons Tang 1 cup nonfat sour cream 1 teaspoon vanilla --- Fruit Dip Two: 2 tablespoons honey 1 tablespoon mustard grated onion 1 teaspoon curry powder 1 cup nonfat mayonnaise - - - - - - - - - - - - - - - - - - - NOTES : I just use plain lemon flavor yogurt--tastes great! [Janine ] * Exported from MasterCook * Garlic Potatoes With Caramelized Onions Recipe By :Delicious!, Oct 1997 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Red Potatoes -- *Note 1 Tbsp Olive Oil 1 Lg Onion Peel And Thin Sliced 2 Cloves Garlic -- Finely Minced 1/2 Tsp Paprika Salt And Pepper -- To Taste *NOTE: Or Finnish yellow wax potatoes - don't use russets. Leave skins on and cut into bite-sized pieces Bring a pot of salted water to a boil and cook potatoes until soft but not mushy. Drain and set aside. Saute onions with olive oil over med heat until soft and golden brown. Add garlic and paprika and cook a minute longer. Add potatoes and cook over med-high heat until the potatoes brown. Season to taste with salt and pepper. Jesse Cool is the author of Breakfast in Bed (HarperCollins) and the proprietor of Flea St. Cafe in Menlo Park, CA. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 174.1 Fat 3.6g Carb 32.7g Fib 3.3g Pro 4g Sod 148mg CFF 18.1% * Exported from MasterCook * Ginger Vinegar Recipe By :Joy of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 pieces candied ginger root -- (to 10) apple cider vinegar Ginger really is excellent for motion sickness -- lucky you to receive such a neat gift. Something different to try would be to make a ginger vinegar. Put eight or ten big chunks in a pretty bottle and fill with apple cider vinegar. I got the idea from Joy of Cooking. It would make a great vinaigrette or marinade base. >From: "Lyn Belisle" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingered Vodka Recipe By :Judi Moseley Serving Size : 1 Preparation Time :0:00 Categories : Beverages Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint vodka candied ginger root Get a pint of vodka, decant it into a wide-mouth glass container, put a bunch of the candied ginger in it (to taste) and -- voila! you have a delightful ginger liqueur sort of concoction. It makes a great oriental glaze ingredient, and is yummy to sip on a cold winter's evening. I just stir it around (makes it cloudy, but still tasty!) If you want to "gift" it, you need to let it steep for, oh, a week or so, then strain it, pour it into a fancy bottle, drop in a couple of pieces of fresh candied ginger and hand it over. Oh, it's also terrific over french vanilla ice cream. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans With Onion, Garlic And Tomato Recipe By :World of the East Vegetarian Cooking Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Green Beans -- (fresh) 2 Medium Onions -- sliced thinly 4 Cloves Garlic -- minced 1 Pound Italian Plum Tomatoes -- (red-ripe) 2 Teaspoons Olive Oil 1 1/2 Teaspoons Salt 1/2 Cup Water 1/2 Tablespoon Fresh Oregano -- (optional) -or- 1/4 Teaspoon Dried Oregano Fresh Ground Black Pepper Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into 1/2 inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy.) Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings. Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian Cooking >From: Annice Grinberg - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over rice for a complete meal. * Exported from MasterCook * Grenadine Syrup Recipe By :Country Living Magazine, October 1994 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pomegranate juice 1 cup sugar Boil equal parts pomegranate juice with sugar until slightly thickened. Cool and store in jar in the refrigerator. >From: snardo@onramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Tuna Steak Recipe By :Susan Rappaport Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- tuna steaks light teriyaki sauce ginger chopped garlic I usually marinate mine in some light teriyaki sauce with some ginger and chopped garlic. Then I grill it on an indoor grill-even though its usually hot here in so. fl (although not today), and it always comes out great. I have a piece of salmon waiting for the same treatment for tonights dinner. Yum! - - - - - - - - - - - - - - - - - - - NOTES : We are fortunate around here to have access to fresh tuna pretty much any time of the year. I like to either marinate it in Italian dressing and then grill it, or rub with spices and pan sear it. In either case, don't overcook it. Tuna should be (in my opinion) med rare to med well, no more than that. The length of time depends on how thick the steak is. I use the Canadian rule of 10 mins per inch., again it depends on the method your using to cook it. I like to serve the tuna with sauteed onions, mashed potatoes and steak sauce.[ Penchard ] * Exported from MasterCook * Hearty Lentil Stew Recipe By :Great Recipes for Good Health Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried lentils 4 cups water -- or beef broth 1 onion -- chopped 2 cloves garlic -- minced 2 large stal celery -- diced 4 carrots -- cut 1 inch thick 2 cans chopped tomatoes with juice -- low-sodium (1# cans) 1 teaspoon dried rosemary -- crumbled 1/4 teaspoon black pepper 8 small white onions -- peeled 2 Tablespoons margarine 1/4 pound mushrooms -- halved 4 medium potatoes -- cut in 1" cubes In a 6-quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic celery, half the carrots, and the tomatoes, rosemary and pepper to a simmer. Adjust the heat so that the mixture bubbles slowly, cover and cook for 35 mins. Meanwhile, in a heavy 12-inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 mins. or until lightly browned. Add the mushrooms and cook, stirring or 2 to 3 mins. Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 mins. longer or until the lentils and potatoes are tender. Serves 8. One Serving: Calories 204 Total Fat 4 g Saturated Fat 1 g Cholesterol 0 Protein 9 g Carbohydrates 35 g Sodium 35g Added Sugar 0 Fiber 3g >From: Rainbow225 - - - - - - - - - - - - - - - - - - - NOTES : Hello. It's a damp, gray day here in So. Cal. Perfect weather for this family favorite. I'll be serving it with crusty sourdough bread. Hope you enjoy the recipe as much as we do. * Exported from MasterCook * Herbed And Sweetened Shrimp Recipe By :Cooking Light, January, 1995 Serving Size : 4 Preparation Time :0:30 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 2 tablespoons dark brown sugar 2 tablespoons ginger root -- peeled and minced 1 tablespoon fish sauce 1/2 teaspoon black pepper -- freshly ground 2 cloves garlic -- minced 1 pound shrimp -- large 3 tablespoons fresh basil -- thinly sliced 1/2 teaspoon lime juice 3 cups cooked rice -- white or jasmine Combine first six ingredients in a large nonstick skillet; stir well. Place over high heat, and cook five minutes or until mixture is slightly thickened. Add shrimp; cook three minutes or until shrimp is done, stirring constantly. Remove form heat; stir in basil and lime juice. Serve over rice. >From: "Cornellier, Ann" - - - - - - - - - - - - - - - - - - - NOTES : I love seafood!! Here is one of my favourites. * Exported from MasterCook * Holiday Dinner Recipe By :Sharon Maasdam, The Oregonian (Star Trib, 11/26/97) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** A Slow-Cooker Can Speed Up A Thanksgiving Meal Your best helper for the big Thanksgiving Day meal may be your overlooked slow-cooker (you may know it as a Crock Pot). Mashed potatoes can be fixed ahead and refrigerated. Then, on the day you serve them, put them in the slow-cooker on low for about three hours before you plan to serve dinner. They will stay hot until you're ready with the rest of the meal. If you put extra stuffing in the slow-cooker when you put the turkey in the oven, it will be ready when the turkey's done. Carrots with orange juice, Brussels sprouts with lemon wedges, creamed onions with peanuts, a corn casserole - all are candidates to be prepared in the slow-cooker, freeing the stove top and oven for the main course. Such side dishes could also easily be assigned to family members to bring from home in their own slow-cookers. One advantage of the cooker is that if you are delayed or the rest of the meal is not ready, an hour of extra cooking time won't make much difference in most recipes cooking on low. Also, the food will stay warm longer when on a buffet table in a cooker. There are two temperature levels on most slow-cookers -low (200 degrees) and high (300 degrees). When you leave a cooker unattended, it's best to have It on low. Some recipes start out on high for one hour and then are turned to low. If you are at home and everyone is eager for dinner, turn the control to high for the last hour or two of cooking. As long as the cooker is plugged in and cooking, the food in it should be at a safe temperature. Do not put frozen foods in a slow-cooker; thaw them first. The outside surface of frozen food heats quickly, but the inside takes much longer to rise to a safe temperature, increasing the chances of bacterial growth. You will notice more liquid in the pot at the end of cooking than with traditional cooking methods. With a lower cooking temperature, liquids do not boil away; vegetables and meats are not likely to dry out. Turn the cooking liquid into sauce or gravy by reducing it on top of the stove and thickening it with a roux of flour and butter. Use 1/4 cup butter and 1/4 cup all-purpose flour for every 2 cups of liquid. To make the roux melt the butter in a small pan, add the flour and heat, stirring, until it smells nutty and cooked. Then add liquid and any seasonings and stir until thickened. A thin coat of nonstick cooking spray on the bottom and sides of the cooker will speed cleanup. Cut root vegetables the right size; big pieces of vegetables do not cook as fast as meats at slowcooker temperatures. Slices should be no more than 3/4- to 1-inch thick. >From: "Deborah Kirwan" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hoppin' John #2 Recipe By :James McNair's Beans & Grains (1997) /patH Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups blackeyed peas, frozen -- (*) 1 Tablespoon peanut oil -- plus vegetable cooking spray -- as needed 1 1/2 Cups chopped yellow onion 1 Cup chopped celery 1 Cup red and green bell peppers -- chopped 1 Tablespoon minced garlic 1 Tablespoon fresh thyme leaves 1 bay leaf 1 Cup long-grain white rice 1 1/2 Cups low sodium vegetable broth -- low fat 2 Cups chopped tomato -- peeled and seeded salt and black pepper Bottled Louisiana-style hot sauce 3/4 Cup chopped green onions -- including tops 1/2 Cup Italian parsley -- chopped Traditional New Year's good luck dish of the American Southern States has 4 ounces of sliced bacon, cut crosswise into 1/2 wide pieces. (1/4" dice if using slab bacon with its rind removed). Brown, crisp, drain on paper toweling. Reserve 3 tablespoons of the bacon fat and use it to saute onion etc. McNair's touch: white rice cooked in broth; diced red and/or green peppers. The crisp bacon would be crumbled and used as a garnish. *Degrees of doneness: Cooked Black-eyed peas, canned or homemade, may be used in place of frozen: but canned tend to be fully cooked and too soft. The beans should be done yet crunchy (about 20 to 30 minutes shy of tender). Frozen peas are ideal for this recipe. They require an additional 20-30 minutes cooking (check package). TIP: Dried BEP's double their volume when cooked. In a heavy saucepan over medium-high, add oil and onion. Stir to coat onion. When hot enough to saute, add celery and bell peppers. Saute until the vegetables are soft, about 5 mins. Add cooking spray or a little water if necessary to prevent browning. Stir in the peas, garlic, thyme, bay leaf, and just enough water (broth) to cover barely. Bring to a boil, then reduce the heat to maintain a gentle simmer and cook, partially covered, until the peas are tender but still hold their shape, 15 to 25 minutes. Meanwhile, cook the rice (white or brown) in broth. TIP: Brown rice may be cooked in water with a piece of lemon peel (dime-sized). Stir tomato concasser into peas and simmer uncovered, about 5 minutes. Stir in the rice, season to taste with salt and generous amount of ground pepper and hot sauce, and heat through, about 2 minutes. Stir in most o the green onion and chopped parsley. Transfer to a serving dish, garnish with parsley sprigs and serve hot. Credits: James McNair's Beans and Grains (1997: Chronicle). Tested patHanneman. PER SERVING: 257 cals, 2.7 g fat (8.2%) MEAT VARIATIONS: If we added 4 ounces 1/4" dice lean ham: PER SERVING: 282 cals, 3.6 g fat (10.2%). 4 ounces lean bacon, crisped and crumbled: PER SERVING: 333 cals, 5.8 g fat (14.1%) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : I've tested this. The result depends upon the vegetable broth (Flavor and color). You might try it with the brown rice steamed with lemon peel; use the broth with the beans TIP: If you let the rice cool before putting into the casserole, it doesn't take on as much color from the other ingredients; so long as it doesn't get too dry. Add meat ham or bacon if you want and use the meat, warmed, as a garnish. * Exported from MasterCook * Italian Chicken, Easy Recipe By :Taste of Home December/January'98 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1 Can Italian stewed tomatoes -- (14-1/2 ounces) 1 Can mushroom stems and pieces -- (4 ounces) drained 1/2 Teaspoon dried basil 1/4 Teaspoon garlic powder 1 Tablespoon cornstarch 1/3 Cup cold water hot cooked spaghetti In a large skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti; top with tomato sauce. Yield: 4 servings. Nutritional Analysis: One serving (prepared with no-salt- added stewed tomatoes and calculated without spaghetti) equals 177 calories, 178 mg sodium, 73 mg cholesterol, 7 gm carbohydrate, 28 gm protein, 3 gm fat. Diabetic Exchanges: 3 very lean meat, 2 vegetable. Formatted by Carole Walberg Dec/97 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Juniper Information Recipe By :Cooking with Spices Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Juniper Juniperus communis Fam Cupressaceae SPICE DESCRIPTION Juniper berries are the fruit of a small tree widespread throughout Europe. The berries are fleshy and globular, measuring 7-1Omm (1/4-1/3in) in diameter. They contain three sticky, brown irregular-shaped seeds. The fruits should be used when ripe, that is, after the skin has turned blue. On drying and storing, the smooth shiny skin darkens to a purple black and becomes slightly wrinkled or indented. The unripe fruit is green. The interior flesh of the mature berry is brown-yellow and the brown seeds are crunchy but not hard. Juniper grows wild in Great Britain and the United States. In the country it can be freely picked, although caution is advisable due to the hostile spikes on the plant. 'Sweet is the Junipere, but sharpe his bough' (Spenser, Amoretti 1594). Most commercial supplies are imported from southern Europe. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour: Aromatic, bittersweet and piny. Eaten raw, they may make the breath redolent of gin. Substitutes: Gin and bitters. PREPARATION AND STORAGE It is possible to make a puree from these berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. USES The strong hearty flavour of juniper goes well with strong meats, such as game. It will flavour a stuffing suitable for small birds such as the wild birds eaten in Europe, wood pigeon, or small chickens. Venison, rabbit and wild boar profit from suggestion of it. Other meats may be enlivened - such as pork chops, joints of bacon, roast leg of lamb and veal. It can effectively be added to wine marinades for meats, and with coriander is used in smoking meat. It seasons pates and sauce and in Sweden is used in a preserve. Goulash and Sauerkraut often feature juniper taste, as do some home-pickle meats like salt beef, salt pork and ham. The cure for the famous 'York ham' includes juniper and there is a kosher salami made from beef flavoured with garlic, mustard and juniper. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonise with this flavor. In Norway the traditional cheese from Viking times, Gammelost ('old cheese') matured in straw soaked with juniper berry juice. CHEMICAL COMPOSITION Juniper berries yield 0.5-2.0 per cent of a volatile essential oil. This yellow-green substance includes terpenes. Some 10 perccnt of resins are present. There is also about 30 per cent of invert sugars, some salts, wax, gum and phytonicides. The bitter principle is juniperin. ATTRIBUTED PROPERTIES Medicinal preparations involving juniper use the green unripe berries, whose properties are more pronounced than those of the ripe fruits. Juniper is diuretic, stimulant, stomachic and carminative and is used in flatulence and colic. It was once believed to promote a healthy circulation of the blood and help combat rheumatism; in effect a grand panacea. Juniper oil is to be avoided in complaints of the genito-urinary tract as it is an irritant and may cause contraction of the uterus. It should not be given in pregnancy. Large doses of juniper cause the urine to smell of violets. Being it disinfectant and insectifugal, the berries are used in veterinary medicine to treat open wounds. PLANT DESCRIPTION An evergreen, dioecious coniferous tree of the cypress family. The plant grows wild throughout the northern hemisphere. In Britain, juniper generally reaches about 2m (6ft) in height and is more like a shrub, but in Scandinavia it can reach 10m (33ft). The leaves are dull green needles, very sharp, arranged in groups of three. The male flowers are yellow and conical, the female green and rounded. CULTIVATION Aspect: Sunny. Soil: Lime, chalk or flint The fruits are green throughout the first two years. Thereafter they ripen every two years, and at different times. Harvest from September to October and the berries must be dried below 35C (95F) to retain the essential oil. REMARKS Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, the United States and northern Asia. The main producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. The fruit becomes more potent the further south it grows: Scandinavian juniper is weak compared with the Italian varieties. When picking the berries, gloves should be worn against the sharp spikes which protect the plant. The fruit is found in many different stages of maturity on the tree. Only the blue berries should be taken. The oil from the fruit is most famous in the manufacture of gin, also certain liqueurs and bitters. A Swedish beer is flavoured with the same extract. Cade oil, or juniper tar oil, comes from a related species, J. oxycedrus, growing in southern France and the United States. It is used in veterinary medicine. J. virginiana, the red cedar or US juniper, provides furniture wood and oil used in insecticides and perfumery. The word 'gin' comes from Geneva, the Dutch for juniper. OTHER NAMES Juniper Berry, Juniper Fruit French: genievre German: Wacholder Italian: ginepro Spanish: enebro, junipero, nebrina Indian: dhup, shur (Indian Juniper) Source: Cooking with Spices (1983) by Carolyn Heal and Michael Allsop (David and Charles, Ltd. 0715383698) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kiniksu Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound venison -- cubed 2 cans V-8(r) vegetable juice -- (46 oz) some spuds some carrots some onions -- (I like those little pearl ones) 1/2 handful beef bouillon cubes 1 tbsp liquid smoke flavoring flour bacon drippings salt -- pepper Ok, heres the deal. You can use any lean game meat in place of Venison. For those that like rabbit and squirrel ( like I do) or if the Venison was from an ol mossy horn buck, soak the meat in whole milk overnight (in the fridge) to take the edge off the gamey taste, rinse and roll in the flour (the meat...not you). Sear the meat using the bacon drippings in a hot skillet and set aside. Cut the veggies into cubes and put into large pot along with the V8 juice. Dissolve bouillon cubes in half a cup of cold water and liquid smoke and add to pot. Season the braised venison with salt and pepper and add to the pot. Cover and cook slowly (stirring occasionally) for a long long time or until you are really hungry and can't wait no more. Serve with biscuits and good friends. >From: "William & Evelyn Hall" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil And Quinoa Spinach Soup Recipe By :Hanneman, Super Soup (Dec 97) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup brown lentils -- sorted & rinsed 2 tablespoons green split peas -- sorted & rinsed 14 1/2 ounces stewed tomatoes -- Italian seasoned 14 1/2 ounces fat-free chicken broth 1 cup vegetarian bouillon -- from cube 1 1/4 cups water -- or as needed 1/2 teaspoon extra virgin olive oil 1 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper ***GARNI VEGETABLES*** 1 bay leaf -- left whole 1 fennel stalk with frond 1 leafy rib celery -- (about 3-inch piece) ----- 2 garlic cloves -- to taste 1 onion 1 carrot 1 Lean Italian sausage link, Turkey Store(r) -- optional 2 tablespoons quinoa -- rinsed and steamed (or 1/2-cup cooked quinoa) 2 cups chopped fresh spinach -- or chard ***OPTIONS*** 1/2 teaspoon marjoram 2 tablespoons finely chopped dried tomatoes 2 tablespoons chopped fresh parsley -- and/or 2 tablespoons chopped fresh cilantro 2 teaspoons anisette -- or 1/4 teaspoon orange zest This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of using tiny pasta, add slightly bitter Quinoa. We added all of the options. 12/97 Hearty soup for 6 with bread. STOCK: We need 5 cups of liquid to begin the soup. Drain the stewed tomatoes, collecting the liquid in a calibrated bowl. Set tomatoes aside to drain some more. To the bowl, add chicken broth, cup of bouillon (dissolved cube) and make up the difference with water. Put stock in a soup pot along with lentils, peas, oil, thyme, and pepper. Add whole, so that you can remove them latter, bay leaf, fennel frond, and piece of leafy celery. Bring to a boil. Reduce heat and simmer until lentils are tender (20 to 25 minutes). Quinoa may be made far in advance. Rinse it several times with a fine mesh sieve. Cook it by steaming the way we would rice but quinoa expands to 4 times it's original measure (at least 4 parts water to each part grain). Make the quinoa (keen-wah) if needed. Meanwhile, finely chop (in food processor fitted with metal blade) the onion, carrot and garlic. Set aside. In a large skillet, set over medium heat, cook until slightly caramelized and aromatic, the drained tomatoes, garlic, carrot, and onion. Optional: add the contents of a turkey-lean Italian sausage link to the skillet and brown and crumble the meat. Remove the large vegetables and bay leaf from the soup. Add the contents of the skillet. Add up to 1 cup of water if needed. Simmer until mellow: 15 to 25 mins. Add the cooked quinoa and spinach. Adjust for salt, pepper, garlic. Add none or all of the options. Let simmer for about 5 minutes or until spinach is just wilted and serve in a wide bowl. PER SERVING: 167 cals, 3.2 g fat (15.7%) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : I know this soup has a long list of ingredients -- but it was very filling: 1 cup plus a slice of multi-grain bread and we were full. Well, I was. Bob had second helping. Lots of flavor. Might serve with a little parmesan. Here is the description: This soup is sweet from lentils, peas, tomatoes and carrots. So, instead of using tiny pasta, add slightly bitter Quinoa. We added all of the options. 12/97 Hearty soup for 6 with bread. * Exported from MasterCook * Lime Marinated Turkey Tenderloins Recipe By :Pillsbury Mailing Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat plain yogurt 1 package Old El Paso 40% Less Sodium Taco -- (1 1/4-oz.) Seasoning Mix 1 tablespoon fresh lime juice 1 1/2 pounds turkey tenderloins In small bowl, combine yogurt, taco seasoning mix and lime juice; mix well. Place turkey tenderloins in glass baking dish; pour yogurt mixture over top to completely cover. Cover dish with plastic wrap; refrigerate at least 15 minutes or overnight to marinate. Heat oven to 450 F. Line shallow baking pan with foil. Remove turkey from marinade and place on foil-lined pan. Discard marinade. Bake at 450 F. for 25 to 30 minutes or until turkey is fork-tender and juices run clear. Cut into slices to serve. 6 servings >From: Marta Martin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marinade For Chicken Recipe By :Eating Well Serving Size : 1 Preparation Time :0:00 Categories : Chicken Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lemon -- juiced 1 jalapeno chile pepper -- minced 3 cloves garlic -- minced 1 Tablespoon cinnamon 2 teaspoons oregano 2 Tablespoons tomato paste -- or ketchup Marinade boneless skinless chicken breast. Grill or broil. You can do this with either large pieces of breast meat or small pieces for kebabs. Diana >From: "dalbo002" - - - - - - - - - - - - - - - - - - - NOTES : Here's a really strange marinade that has brought me raves: * Exported from MasterCook * Marinated Artichoke Frittata Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Casseroles Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar marinated artichoke hearts -- (14 3/4 oz.) -- (reserve marinade) 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 cups low-fat shredded sharp cheddar cheese -- (1 to 1 1/2) 4 large eggs -- beaten 3 tablespoon. minced parsley 1 Pinch black pepper 1 pinch dried oregano 1 pinch dried thyme -- ground nutmeg 1 Dash hot pepper sauce Preheat oven to 375 degrees. Pour marinade from artichoke hearts into 12" skillet. Add onion and garlic and saute over medium-high heat until onion is soft and translucent, about 7 minutes. Chop artichoke hearts and combine in medium bowl with sauteed onion, garlic and remaining ingredients. Stir well. Pour mixture into lightly-oiled 10" cast-iron skillet or 9"X13" glass baking dish. Bake 30 minutes, until set and toothpick inserted in center comes out clean. Let frittata stand for 10 minutes, then cut into wedges. Makes 8 Servings. Helpful hints: Two whole eggs and 4 egg whites can be substituted for 4 whole eggs in recipe in order to bring fat and cholesterol down. PER SERVING: 114 calories, 8 G protein, 6 G fat, 7 G carbohydrate, 117 MG cholesterol, 188 MG sodium, 2 G fiber >From: "Bonnie Atwood" - - - - - - - - - - - - - - - - - - - NOTES : This simple-to-prepare frittata- or crustless quiche-is perfect for the holidays or for your next brunch, especially with warm baked bread and fruit. * Exported from MasterCook * Microwaved Fried Rice Recipe By :Erica Klein Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooked rice crushed hot peppers galangal fish sauce Here's a weird tip, I didn't think it would work, but it did. Make rice, however you like it. I made white rice, cooked with chopped fresh garlic in the water, then when it was done I added some crushed hot peppers, galangal (like ginger sort of) and fish sauce. Then put it in a bowl or casserole that has been lightly oiled or sprayed. Cover with a paper towel and microwave on high for about 13 minutes. Yes, that's not a typo! Thirteen minutes. It will get brown and crusty and crunchy, but not burned. The only problem is, at this point it's kind of stuck in crunchy sheets so it's hard to mix things like vegetables into it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Miscellaneous Cooking Tips #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** ***** Many years ago I was looking for juniper berries in small quantity for a recipe and could not find them. I was advised at the time to substitute a small amount of gin as juniper berries are used to flavor gin. If the recipe will cook long enough to evaporate the alcohol in the gin, this should work well. ["Deborah Kirwan" ] ***** Try thinning the chocolate with a bit of vegtable oil. And by the way, around Valentine's Day, don't try adding liquid food color to white chocolate for the perfect pink and red effect - the food coloring thickens up the chocolate just like water. To color white chocolate, try paste food coloring. [molly4@mn.uswest.net] ***** The entire egg is suspect. As a general rule, freezing food items does not kill bacteria. Freezing renders bacteria dormant, which is why you defrost items in the refrigerator and not on the countertop where bacteria can multiply quickly at the warmer temperatures. As far as making meringue, whip your egg whites on top of a double boiler using an electric mixer, whipping constantly. Use an instant-read thermometer. The temperature should reach 140F for egg whites (about 3-5 minutes) and 160F for whole eggs. ["bill pawelko" ] ***** More on cleaning burned pans: I have a foolproof way of cleaning burned pots. Just put some water in the pot (about an inch or so), add dishwater detergent (the powder kind, not the liquid) and simmer. No scrubbing is necessary. It just flakes away. I even tried it on my cast iron grill and it worked. I thought I would have to throw it away but it looks great. I must admit though - I got this trick from Heloise. It works, I promise. ["Phyllis Zankel"] --- One method I've had success with is putting a few handfuls of baking soda in the pan and filling it with enough water to cover the burned part. It lifts off any burned residue. It works also to an extent with carbon stains, although stainless steel polish might be your best bet there.[ "Karen Sonnessa" ] ***** By the way, I put cinnamon in lots of tomato-based sauces. I try to keep it down to about 1/2 a teaspoon, but it gives a Mediterranean or Greek flavor especially also using Oregano. ["dalbo002" ] ***** On Vinegars: Vinegars last quite a long time. I'm a little more cautious with fruit vinegars (like raspberry vinegar with fresh fruit) which I keep for several months only. Vinegars are fine kept in a cabinet. All of the vinegars you mentioned are great to use in homemade vinaigrettes. If your balsamic vinegar is mellow and sweet, try using it sprinkled on salads (without oil) or fruit. Some of the milder red wine vinegars can be quite good on salads too. ["bill pawelko" ] --- You know, several different sources (TV/magazines/books/etc.) lately have mentioned putting your ordinary balsamic vinegar that you get in grocery stores in a saucepan (non-reactive, I suppose) and reducing it to a thin-syrup consistency and using *that* for vinaigrettes and such. [Judi Moseley ] ***** On Removing Odors from Refrigerators (smoky smells): In todays SJ Mercury food section is some advice on getting rid of fridge smells. They suggest moderately crumpling up newspaper & stuffing it on the shelves & in all the bins, then either sprinkling it with water or put a couple saucers of water in the fridge. (I don't know why). They said a couple days of that should do it, 5 days if the smells are really bad. I think they intended for the fridge to be empty, but if you're really desperate you could try it with food in it. [Shannon McAllister ] --- Lemon halves can be "nuked" to take smells out of your microwave; they clean up the wooden cutting boards nicely, and then I toss them down the disposal to make it smell sweet, so maybe rubbing them around the inside of your fridge would help. Another thought is tomato juice -- I use it to remove the smell of garlic from my hands and it's supposed to remove skunk odors as well (no first-hand knowledge there, happily), so if nothing else works, give it a try. [Bunny Mama ] --- What about fresh coffee grounds? I learned to put them in my fridge and freezer when I moved to prevent odors from building. It's similiar to the active charcoal you tried. ["Ellen C." ] --- Have you tried wiping out the fridge with vinegar-water? [LBotsko ] --- Have you tried a cupful of vinegar? You would have to take any "open" or permeabled-packaged foods out of the fridge for the duration, but I used this to take a very unpleasant strong smell out of the refrigerator when we first moved into our apartment, and it worked great. Just fill a container (I used an old mug) with vinegar, and leave it in the fridge a few hours (or overnight). It took another day or so for all the "vinegary" smell to go away, but has been fine since. ["M. Tallon" ] - - - - - - - - - - - - - - - - - - - NOTES : ***** Many years ago I was looking for juniper berries in small quantity for a recipe and could not find them. I was advised at the time to substitute a small amount of gin as juniper berries are used to flavor gin. If the recipe will cook long enough to evaporate the alcohol in the gin, this should work well. ["Deborah Kirwan" ] ***** Try thinning the chocolate with a bit of vegetable oil. And by the way, around Valentine's Day, don't try adding liquid food color to white chocolate for the perfect pink and red effect - the food coloring thickens up the chocolate just like water. To color white chocolate, try paste food coloring. [molly4@mn.uswest.net] ***** The entire egg is suspect. As a general rule, freezing food items does not kill bacteria. Freezing renders bacteria dormant, which is why you defrost items in the refrigerator and not on the countertop where bacteria can multiply quickly at the warmer temperatures. As far as making meringue, whip your * Exported from MasterCook * Miscellaneous Ideas For Venison Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I've already had one package of round steak, and it was excellent. I marinated the meat in red wine, herbs, onion and garlic for 24 hours and then grilled it on my gas grill to medium. The remaining marinade was cooked up with a package of brown gravy mix and a cup of water. It was excellent. The meat was quite tender--which I didn't expect. Deer meat is extremely lean, so it's great for a lowfat diet. ["Deborah Kirwan" ] ***** The best chili I ever made was using ground venison. I did not make any changes to my regular recipe, just used venison instead of hamburger. I would suggest using ground venison as you would hamburger in chili, spaghetti, casseroles, etc. I have also cooked small venison steaks by dredging them in flour and browning in a tiny bit of oil, then adding water to the skillet along with mushrooms and simmer for about 1 to 1 1/2 hours. Season to taste (I only use garlic and S&P). The water and flour turn into a brown gravy that goes great with the mushrooms. Add a green vegetable and you're ready. Wish I could help you use it! Good luck. ["Mary A. Flesch" ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moist Stuffing Recipe By :"Linda G." Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- toasted bread water egg sauteed onions celery poultry seasoning I know this might sound weird to all of you but I always make moist stuffing (have to admit I don't like dry ones). Any ways this is the way we have been making it in my family since the dino days. First you toast your bread and then you let it soak in water for 5-10 min. Drain as much water out as possible and add the rest of your ingredients. With us that's - one egg, sauteed onions and celery, then a generous supply of poultry seasoning. New friends who see me make it this way - really look strange at me - but once the eat it - well then they are converts. - - - - - - - - - - - - - - - - - - -