* Exported from MasterCook * Crockpot Applesauce With Cranberries Recipe By :Fatfree Digest/Michelle York (Bobb1744) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Desserts Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 medium apples -- up to 12 1 cups cranberry juice -- up to 2cups 1/2 Lemon -- juiced 2 tablespoons Sugar -- or up to 1/4cup if You want it sweet 1/4 cup dried cranberries -- "craisins" (1/4 to -- 1/2) Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them. Put apples in crockpot with cranberry juice -- use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste. Let apples stew on Low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins. (All I found at my store was craisins--since they're sweetened, I used less sugar.) The applesauce is a very pretty pink and the cranberries & juice give it a nice zing. As you can see, the recipe is simple and forgiving -- let the apples stew a little longer or a little less ~- the longer you stew them the mushier the applesauce will be. It warms up nicely, or you can eat it cold. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Caponata Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb plum tomatoes -- chopped 1 eggplant -- in 1/2" pieces 2 med zucchini -- in 1/2" pieces 1 onion -- finely chopped 3 stalks celery -- sliced 1/2 c chopped parsley 2 Tbsp red wine vinegar 1 Tbsp brown sugar 1/4 c raisins 1/4 c tomato paste 1 tsp salt 1/4 tsp freshly ground black pepper 3 Tbsp oil cured black olives -- (optional) 2 Tbsp capers -- (optional) Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 88 calories per serving. 1 g fat. 10% fat * Exported from MasterCook * Crockpot Grains Recipe By :Lean and Luscious & Meatless Cookbook (Reggie Dwork) Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Grains & Cereals Legumes Main Dishes Rice Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Millet -- 1 1/2 oz 1/4 C Barley -- 1 1/2 oz 1/3 C Brown Rice -- 2 oz 1 C Onions -- chopped 1 C Green Bell Pepper -- chopped 1/2 C Carrots -- finely chopped 1 canned kidney beans -- drained, * 8 ounces Tomato Sauce -- salt free or reg 1 pound canned tomatoes -- chopped, -- drained, reserve liq 1 1/2 cups corn -- canned or frozen -- drained 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1/2 tsp Garlic Powder Salt And Pepper -- to taste * or any other beans, drained (This will yield 10 oz of beans) Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 C. Stir into grain mixture. Cover and cook on low setting 8 hrs. Stir before serving. I just put all the dry ingredients in the crockpot the night before, in the morning all the wet ingredients and turn the crockpot on. By the time dinner rolls around it is ready. This serves 8 as a side dish and 4 - 6 as a filling main course. You can use any combination of grains. Just use about 1 cupful altogether- although I have used more then 1 cupful. Each serving: 168 Cal. 7 g Protein 2 g Fat 33 g Carbs 177 mg Sodium 0 mg Cholesterol Entered into MasterCook II and taste tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Italian Chicken Recipe By :MWAA/Bobb1744 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Crockpot Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves -- (4 to 5) 16 ounces tomatoes -- (or 2-3 fresh tomato 1 onion -- sliced* 1 pinch Italian seasoning 1 green pepper -- sliced garlic salt and pepper Throw it all in the crock pot and cook on low 8-10 hours. Serve over rice. Makes a good meal after a long day. I have also varied the recipe using beef or pork. I also sometimes throw in other veggies, depending on what's in the frig. Zucchini, green beans,peas are just a few ideas. - - - - - - - - - - - - - - - - - - - NOTES : This is one I have used for years and it always turns out great. When I was first married I used a cut up chicken but found it always falls off the bones and you end up with bones at the bottom of the crock pot so I have switched to boneless breasts but either will do. * Exported from MasterCook * Crockpot Lacquered Chicken Recipe By :The Best of Electric Crockery Cooking (Bobb1744) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- or use Pam 2 pounds whole chicken 3 large onions -- peeled and chopped 5 large tomatoes -- chopped 1 medium orange -- unpeeled, seeded, ch 1 teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup water 1 chicken bouillon cube -- crumbled 3 tablespoons currant jelly -- red, or raspberry 1/4 cup sweet sherry In a medium skillet, over medium high heat, heat the oil and saute the chicken, turning often, until well browned all over. Remove the chicken to a plate. Saute the onion in the skillet until well browned. Turn into the crockpot. Place the tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube. Cover and cook on Low for 5 to 7 hours. Before serving, remove the chicken to a deep serving dish and keep warm. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If you wish, add some sugar or sweet sherry to further brighten the taste. If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Mediterranean Stew Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Pasta Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- chopped 2 zucchini -- chopped 1 red bell pepper -- seeded and chopped -- or- green bell pepper 1 onion -- chopped 3 large tomatoes -- chopped 2 14 oz. cans garbanzo beans -- rinsed and drained 14 ounces artichoke hearts -- drained & quartered 1 Tbsp oregano Freshly ground black pepper Salt Crushed red pepper flakes -- to taste/opt 1 pkg egg noodles -- cooked Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Crockpot Split Pea Soup Recipe By :ReddHedd (Bob b1744) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Legumes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c split peas 2 qts water 2 onions -- chopped 2 carrots -- sliced 4 slices Canadian bacon -- in sm. pieces 2 tablespoons chicken bouillon -- powder Salt Freshly ground black pepper Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours. Don't fill the crock pot too full, due to foaming. Stir, adjust the seasonings and serve. If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup. - - - - - - - - - - - - - - - - - - - NOTES : 424 calories per serving. 4 g fat. 8% from fat * Exported from MasterCook * Crookneck Squash With Dill And Paprika Recipe By :International Vegetable Ckbk,Faye Levy (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium crookneck squash -- (1 1/2 lbs) 2 tablespoons vegetable oil 1 medium onion -- chopped 1 1/4 teaspoons paprika -- sweet Hungarian 1 pinch paprika -- or cayenne, optional Salt and freshly ground pepper 1 tablespoon water -- optional, (1 to 2) 1 tablespoon fresh dill -- chopped 1 tablespoon fresh parsley -- optional Cut off the thin neck of the squash. Quarter the rest lengthwise and cut each quarter into 2 pieces. Heat oil in a medium saute pan over medium heat. Add onion and saute 5 minutes or until golden brown. Add squash, sweet paprika, hot paprika, salt, and pepper and saute 1 minute, stirring to coat. Cover and cook over low heat, stirring occasionally, for 10 minutes or until tender. Check and add 1 to 2 tbsp water during cooking if needed. When squash is tender, if too much water remains in pan, uncover and boil to evaporate it. Add dill and parsley and toss. Taste and adjust seasoning. Makes 4 main-dish servings with noodles or rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Croutons Recipe By :GwynneC@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I cube up some stale bread (Italian works well), spritz it with FF Italian Dressing (not a lot) sprinkle on spices (Spike plus cayenne pepper is nice), and bake in a single layer on a cookie sheet in a slow oven, flipping them once in a while, till they are dry. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Croutons #2 Recipe By :Andrea Olsen Serving Size : 1 Preparation Time :0:00 Categories : Breads Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread -- cubed garlic salt pepper Italian seasoning olive oil -- or spray Just cut up bread (preferrably older bread) and add spice. I use garlic salt, pepper, and italian herbs mixed with olive oil. Try to distribute the oil amoung the pieces. You could probably use spray oil (like Pam) and spinkle with the spice mixture. Toss and bake around 250 degrees. The more fat the more savory...less fat the toastier..depends on my mood and the other items I am putting in the salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Croutons #3 Recipe By :Ellen Whitney Serving Size : 1 Preparation Time :0:00 Categories : Breads Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- stale bread -- cubed water -- mist garlic powder onion powder oregano salt pepper you should roast asparagus at 500 degrees. She says to use 1 1/2 tsp of olive oil for 1 pound of aspargus. She doesn't use anything else. Just put the oil in a pan big enough to just fit the asparagus in one layer. Roll the asparagus around in the oil. Roast on the lowest rack in a 500 oven. I think she said 10-15 minutes. Turn after 5 minutes. You can sprinkle them with salt, salt and lemon juice afterward. It's so easy and so tasty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Topping Recipe By :(Ellen Whitney) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup quick cooking oats 1 tablespoon toasted wheat germ 1/8 teaspoon ground nutmeg 2 teaspoons honey @@@@@ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crumb Topping #2 Recipe By :Aiko Pinkoski Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup regular oatmeal 1 Cup brown sugar 1/2 Cup flour 1 Tsp cinammon Mix all ingredients together. Drizzle in about 1/4c defrosted apple juice concentrate and mix to form small clumps. I have tried this recipe for fruit crumble topping, and it is pretty sweet but a good crunchy crumb topping. On top of a cake, I would probably start with much less sugar (I used it on defrosted unsweetened fruit). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Fish Fillets Recipe By :Cmon America Lets Eat,Susan Powter(Lors1) (Jadi Christian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nonfat yougurt 2 egg whites -- beaten 2 tsp Spike seasoning 4 fillets Orange Roughy -- firm textured fish 2 cups bread crumbs, seasoned Preheat oven to 450 degrees. Combine yogurt, egg whites and Spike. thoroughly coat each fillet with this mixture and then dip in bread crumbs, pressing crumbs into fish. Put in a shallow baking pan that has been sprayed with nonstick spray. Bake at 450 for about 10 minutes, or until brown on top and crispy.(I had to cook a little longer.) - - - - - - - - - - - - - - - - - - - NOTES : Depending on thickness of fillet, you may need to bake for 10 to 20 minutes! * Exported from MasterCook * Cuban Chinese Roast Loin Of Pork Recipe By :Chef Du Jour (Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pound boneless pork loin -- trimmed 1 bottle beer Salt and freshly ground black pepper 1/4 cup orange juice 1/4 cup honey 3 tablespoons soy sauce 3 tablespoons sherry 2 tablespoons hoisin sauce 1/4 cup cooked black beans -- mashed with a fork 2 tablespoons Five Spice powder 4 cloves garlic -- finely chopped 4 mandarin oranges -- peel and pith removed and cut into supremes -- or tangerines 1/2 bunch watercress -- coarse stems removed SHOW #TH 6243 Preheat the oven to 425 degrees. Place the pork loin on a rack over a roasting pan and fill the bottom with about 1-inch of beer. Season the pork generously with salt and pepper. In a mixing bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, fivespice powder, and garlic. Mix together well and coat the pork loin with this paste, rubbing it in well and using up all the mixture. Roast the pork for 15 minutes, then reduce the heat to 325 degrees and cook for 45 to 60 minutes more, basting every 15 to 20 minutes with the orangehoney mixture. When the pork is thoroughly cooked (it should register 165 degrees on a meat thermometer, and the juices run clear rather than pink), remove from the oven and rest for 5 minutes. Transfer to a warmed serving platter and surround with orange segments and watercress sprigs. Serve immediately, slicing the loin at the table. Yield: 6 to 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber And Onion Salad Recipe By :(Wendy Lockman) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cucumber -- very thinly sliced 1/2 cup onion -- very thinly sliced 1/3 cup vinegar 5 tablespoons water 1/4 teaspoon salt 1 dash pepper 15 teaspoons sugar Layer cucumber and onion in a jar or bowl. Combine remaining ingredients and pour over vegetables. Chill overnight, turning jar or stirring several times. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Dip Or Salad Dressing Recipe By :FF List (Jenka Guevara) Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- yoghurt cucumbers onion garlic lemon juice dill -- garnish A delicious dip, or cold soup, depending on the quantities of liquid can be made with the following, all blended in the blender and then in the refrigerator: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Soup With Lemongrass And Spinach Recipe By :(smgin2@sprynet.com) Serving Size : 5 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Unsalted butter 2 Ribs celery -- strings removed with a vegetable peeler -- chopped 1 small Onion -- minced 2 Stalks fresh lemongrass -- tender inside only 2 medium Cucumbers -- peeled, seeded, and chopped 2 cups chicken stock -- or broth 1 1/2 cups Spinach leaves 1/4 cup fresh cilantro leaves 3 tablespoons Whipping cream -- if desired Salt -- pepper to taste Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1. Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes. 2. Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor. Add reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or chilled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Soup With Pistou Recipe By :(smgin2@sprynet.com) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 Leek -- chopped (white part plus 1 inch of green) 1 stalk celery -- w/ leaves, chopped 1 pound Cucumbers -- peeled,seeded, halved, and chopped 2 teaspoons Lemon juice 4 cups Chicken stock Pistou: 2 Cloves garlic -- finely minced 1/4 cup fresh basil -- minced 4 teaspoons walnuts -- finely chopped 2 teaspoons Parmesan cheese 4 teaspoons Olive oil 1/2 medium tomato -- peeled, seeded, and chopped To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally. Add cucumbers, lemon juice and stock. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender. Cool slightly. To prepare Pistou: With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon). Work in a little cheese and oil and one-third of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a true emulsion but a barely fluid paste. Transfer cucumber mixture to a food processor or blender and puree, in batches, until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Chicken Salad Recipe By :In the Kitchen with Rosie, Rosie Daley(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Chicken breast halves -- Without skin, cooked and cubed 1/4 cup Peas 1/4 cup carrot -- julienned 1/8 teaspoon Celery seed 1 tablespoon Golden raisins 1 cup red cabbage -- shredded 1/4 cup green apples -- chopped 1/4 cup scallion -- chopped 1/2 cup celery -- sliced 1 cup Nonfat yogurt 1 tablespoon Nonfat mayonnaise 3 teaspoons Curry powder 3 tablespoons Lemon juice Black pepper -- to taste 1 tablespoon Dijon mustard 2 tablespoons Shallot -- minced 4 leaves red cabbage 4 Cherry tomatoes 1 tablespoon Parsley Tomato -- halved Combine the chicken, peas, carrot, celery seed, raisins, shredded cabbage, apple, scallions, and celery in a salad bowl. Put the nonfat yogurt, mayonaise, curry powder, lemon juice, black pepper, dijon mustard, and minced shallot in a small bowl and whisk to blend. Pour the dressing over the salad and toss well. Cover and refrigerate for 1 hour. Place a cabbage leaf, curved side down, on each salad plate. Mound salad into the leaves and garnish with the cherry tomatos and parsley. Recipe By : Rosie Daley from "In the Kitchen with Rosie" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Chickpeas (Channa Dal) Recipe By :(Nadia Jorgensen) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c chickpeas -- washed and drained 5 c water 1 t ground turmeric 1/2 t ground cumin 1 t ground coriander 1/2 t cayenne -- optional 3 T saki -- or juice 1 t cumin seed 1 medium onion -- chopped 1 clove garlic -- chopped 1 T fresh ginger -- grated 2 T fresh coriander -- chopped Put chickpeas in a bowl. Add enough cold water to cover and soak overnight. To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour. In a large saucepan add cumin seed to saki (or juice, or wine) and cook for one minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently. Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes or until chickpeas are tender but not mushy. Mix well. Place chickpeas in a serving dish and sprinkle with chopped coriander leaves. Serves 6 to 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Fish Soup Recipe By :Catherine Field (Deborah Kirwan) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fish & Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fish fillet -- frozen, partially thawed, cut into 1/2" chunks 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped carrots Olive oil to saute 2 teaspoons curry powder 2 cups chicken bouillon 1 1/2 cups lowfat 1% milk 4 teaspoons cornstarch (serves 4) I used about 1 teaspoon of olive oil to saute the vegetables, and I used skim milk. As I said, it's delicious. I'll definitely be making it again. [Deborah] In a 3-quart saucepan, saute the chopped vegetables in olive oil, along with the curry, until tender. Add the bouillon and bring to a near- boil. Add the fish and let simmer until it flakes easily, about 15 minutes. In the meantime, stir the corn starch into the milk until it is dissolved, and add to the soup when the fish is ready. Cook and stir until bubbly. Voila! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Garbanzos Recipe By :(Michelle Emery) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can garbanzo beans -- (2 oz) (2 to 16) 1 medium onion -- chopped 1 tablespoon olive oil 1/2 teaspoon turmeric 2 teaspoons mustard seed -- (brown) 2 medium tomato -- chopped 1/4 teaspoon cayenne 2 teaspoons sugar 1/2 teaspoon salt 2 tablespoons cilantro -- chopped 4 tablespoons coconut -- optional Heat the oil, tumeric, and mustard seed until the seed stop popping. I cover with a screen or they make a mess on the stove. Basically add all the rest of the ingredients and cook until most of the liquid has evaporated. Serve over rice. This is excellent 10 minutes after cooking! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Red Lentil Spread Recipe By :COOKING RIGHT,SHOW #CR9684 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons minced shallots 1 tablespoon minced garlic 1 teaspoon curry powder 2 teaspoons mustard seed -- black 1/2 teaspoon serrano pepper -- minced 2 tablespoons olive oil 2 cups cooked lentils -- red, liquid reserved 1/4 cup fresh cilantro -- chopped salt and freshly ground pepper Saute shallots, garlic, curry powder, mustard seeds and chile in 2 tablespoons olive oil over moderate heat until fragrant and shallots are softened, about 3 minutes. Add to a food processor along with lentils, cilantro and enough cooking liquid to make a spreadable mixture. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days. Yield: approximately 1 1/2 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Spinach Stuffed Potatoes With Carmelized Onions Recipe By :(Katherine Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Stuffing Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain nonfat yogurt 1 small onion -- peeled and diced 2 teaspoons curry powder 6 cups spinach -- coarsely chopped 1 teaspoon kosher salt ground pepper -- to taste 1 onion -- halved lengthwise and thinly sliced 4 potatoes -- baked and forked open Serves 4 1) Place yogurt in a paper towel lined sieve and let stand until the liquid drips out, several hours or overnight. 2) Spray a nonstick skillet with Pam and place over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes. 3) Place the mixture in a blender and add the salt, pepper and yogurt. Blend until smooth. Place in a small saucepan and set aside. 4) Again, spray a nonstick skillet with Pam and place over medium heat. Add the sliced onion and cook, stirring often, until carmelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the carmelized onions on top. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Yogurt Recipe By :Lighthearted Everyday Cking,A. Lindsay(Carole Walberg) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lowfat yogurt -- or nonfat 1 teaspoon curry powder Serve with Lentil Spinach Soup Mix yogurt with curry. Ladle soup into bowls; swirl dollop of curried yogurt into each. Makes 5 servings, about 1 cup each - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Zucchini Recipe By :Eater's Choice,Goor (Deb Kirwan) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced 1/2 cup chopped onion 3 tbsp olive oil 1/2 tsp salt 1/2 tsp turmeric -- (1/2 to 1) 1/4 teaspoon cumin -- (1/4 to 1/2) 1/2 tsp red pepper flakes -- (optional) 3 zucchini -- sliced (about 3 cups) 2 tomatoes -- chopped You can use this basic recipe for any vegatable. In a large skillet, saute garlic and onion in olive oil until soft. Add salt, turmeric, cumin, and red peppers. Blend well. Stir in zucchini and cook until tender. Stir in tomatoes and serve. Serves 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry (British) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 2 cloves garlic 1 pound turkey -- chunks or minced beef or quorn, minced 1 small banana 1 apple 2 oz frozen peas -- (2 to 3) 2 oz frozen corn -- (2 to 3) 2 ounces golden raisins -- (sultanas) (2 to 3) 1 1/4 pints chicken stock -- or any stock 1 tablespoon curry powder 1 small green chilli -- chopped 1 Piece ginger root -- chopped 2 tablespoons coriander -- chopped (cilantro) This isn't authentic Indian; it's a Good British Curry (the kind that did something - not sure what - to the Empire), but it's very good. Please note, this recipe is not vegetarian, but could easily be adapted. If using beef mince, dry fry and pour off juices and fat. Otherwise saute meat/quorn with curry powder, I found I needed to use about 2 tablespoons of the stock to do this in. Add onion and chopped/crushed garlic. If you aren't using meat, then saute the onion and garlic with the curry powder. When brown add the sliced banana and the chopped apple (do not use the core!). Then add the rest of the stock, peas, sweetcorn, sultanas, chilli, ginger root, coriander, and a little salt. Bring to boil and leave to simmer for about an hour, stirring occasionally. Serve with rice which you have boiled with some saffron to make it yellow - if you haven't any saffron, use turmeric, or leave it plain - with mango chutney and we like cucumber and chives chopped and mixed with natural yogurt. My daughter suggested stirring in a spoonful of natural yogurt just before serving the curry, but I forgot! I also served green beans and courgettes (zucchini) with this. Yes, I missed desecrated - sorry, dessicated (family word!) - coconut, and I missed peanuts, but not too badly. Variations: As already suggested you could use quorn instead of meat. If you eat eggs, you could serve the sauce over a hard boiled egg. Or with just vegetables. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 2 cups bell pepper -- chopped or sliced 2 cups red pepper -- chopped or sliced 2 green onion -- sliced 2 teaspoons curry powder -- or to taste 1/4 teaspoon Turmeric 4 red apples -- sliced 1 cup Water Place in covered baking dish all of the ingredients. Cover tightly and cook in preheated oven at 350 degrees for 35 to 45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Crookneck Soup With Croutons Recipe By :Lynn Fischer, Healthy Indulgences (1995) Serving Size : 4 Preparation Time :1:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1 medium sweet potato -- peeled and chopped 1 large onion -- chopped 1 1/2 tablespoons fresh ginger root -- grated 2 pounds crookneck squash -- sliced 3 cups vegetable broth -- low-salt 1 tablespoon curry powder Salt -- optional Freshly ground black pepper chopped chives or scallions -- for garnish CURRIED CROUTONS: 8 slices French bread -- 1/4-inch thick Vegetable oil spray 2 teaspoons curry powder 2 tablespoons grated Parmesan cheese -- nonfat Preheat oven to 325F. Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion and saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes. Meanwhile, prepare the croutons: Coat the bread slices generously with vegetable oil spray and place on a baking sheet. Sprinkle with curry powder and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned and cut into croutons. In a food processor or with an immersion, or hand, blender, puree the soup until smooth. Ladle into individual serving bowls, top with croutons and sprinkle with chives. [McRecipe:patH 18 Aug 96] - - - - - - - - - - - - - - - - - - - NOTES : Publisher: William Morrow Lynn's Notes: A traditional potage is thickened with cream or egg yolks. I substitute pureed sweet potatoes, which give it a nice texture. You can substitute zucchini or pattypan if no crookneck is available. (360 cals, 6 g fat) * Exported from MasterCook * Curry Soup Recipe By :OLIVIA@brock.housing.ubc.ca Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Indian Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped very fine 3 T. curry powder -- (3 to 4) or Patak's Kebab Curry Paste Chili powder to taste Cumin to taste Coriander to taste 2 cups lentils 3 carrots -- chopped (3 to 4) 1 red pepper -- cut into strips 2 cups water 2 cups vegetable stock 1/4 cup yogurt chutney or lime pickle to top Chop a small onion very fine. saute it (don't use olive oil), and then add curry powder OR a prepared curry paste. i usually use about 3-4 T of Patak's Kebab Paste. other spices are up to you. i usually add chili powder, cumin and coriander. add 2 cups of lentil, and water/stock (1:1 is good) to cover. simmer for an hour, add more liquid if necessary. adjust seasoning. then add 1 package of frozen spinach (fresh is ok, but frozen is convenient and just as tasty) and cook for about 10 more minutes. Now the fun part. to serve, put a helping into a bowl and add several spoonfuls of yogurt and stir. top with chutney or lime pickle. it looks weird, but tastes terrific, AND is incredibly high in protein and iron, and low in fat. it will also be a nice complement if you're eating a mostly liquid diet while recovering from surgery, if you get my drift. Oh, I almost forgot to mention. 3-4 chopped carrots can be added as well, when the lentils are partially cooked. strips of red pepper look nice too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curry Stew Recipe By :Ryo Imamura Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts 2 cups water 5 potatoes -- chopped 5 carrots -- chopped 1 yellow onion -- chopped 1 green pepper -- chopped 2 stalks celery -- chopped 1 can mushrooms 1/2 cup frozen peas 1/2 cup frozen corn 1 T salt 1/2 T pepper 2 T curry powder 1 T cornstarch Cooked rice [I am not proud of my curry stew and cook more by approximations rather than following a recipe. Ryo] couple of chicken breasts in a big pot with 2 cups of water. After it begins to boil, I slice into bite-sized chunks 5 potatoes, 5 carrots, one yellow onion, one green pepper and 2 stalks of celery and add to the pot. When they have begun to soften, I add a can of mushrooms and a half cup each of frozen peas and corn. Turn it down to low heat when it begins to boil and simmer for 30 minutes. Add 1 T. of salt, 1/2 T. of pepper and 2 T. of curry powder. Dissolve 1 T. of corn starch in a cup of water and mix into stew. Let it simmer for another 10 minutes and it is ready to serve over rice. You can adjust the seasonings to your taste and add more corn starch if you like it thicker. This recipe serves 8 easily. Hope you like it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custard Recipe By :Patdart@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Skim milk 1/4 cup Sugar -- (added with vanilla) 2 tablespoons Cornstarch -- (measure carefully) 1/2 cup Egg Beaters(r) 99% egg substitute 1 teaspoon Vanilla Whisk milk, sugar, cornstarch and eggs in heavy saucepan until smooth. Watch carefully or it will scorch. Cook over med-high heat until mixture boils and thickens. Remove from heat. Mix in vanilla. I prefer to make this in microwave in large measuring cup. Cook until mixture boils and thickens. Seems to me it takes about 3-4 minutes. I just watch it. Custard sauce may be made and refrigerated and eaten as is, or over fruit or bread pudding. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Custard Pie Recipe By :(Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Beaters(r) 99% egg substitute -- or equivalent -- slightly beaten 2 tablespoons Skim Milk -- or regular 2 cups sugar 1/2 cup flour 1 teaspoon vanilla 4 cups rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. - - - - - - - - - - - - - - - - - - - NOTES : Cal 332.3 Fat o.3g Carbs 80.3g Dietary Fiber 1.5g Protein 4.3g Sodium 63mg CFF 0.7% * Exported from MasterCook * Mucky Cheese Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- (optional) 2 Cloves garlic -- (optional) 14 Oz canned tomatoes 8 Oz canned corn -- (or frozen),opt 4 Ounces lowfat cheddar cheese 2 Slices bread -- crumbled into crumbs (use food processor) 8 Ounces macaroni 1 Tablespoon all-purpose flour -- heaping 1 Teaspoon olive oil -- optional Cook macaroni in boiling salted water according to instructions. Meanwhile, chop onion and crush garlic, if using, and microwave for five minutes. Put tomatoes, flour, [oil] and half the can of water into food processor (you can, if you like and 2 tablespoons of dried skimmed milk powder, but you don't have to) and whizz until smooth. Put onions and tomato mixture into saucepan, and bring to the boil, stirring all the time. When it is boiling, it will change colour and go a much deeper pink. Turn off heat, add half the cheese and the sweetcorn. You might also like to add some chopped bacon, if you are not a vegetarian. Season to taste - I use salt, pepper, Worcester sauce - also fresh basil, if I have it; oregano, etc. Combine macaroni and sauce in an oven-proof dish and top with the breadcrumbs mixed with the remainder of the grated cheese. Cook in a moderate oven for about 30-45 minutes (it is pretty forgiving). Serve with salad. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plain And "Flan"cy Recipe By :Golden Edition Cookbook, R. Simmons & Morice(Sharon Lloyd) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Caramel: 1 1/2 Teaspoons sugar 1/2 Teaspoon cold water Custard: 1/2 Cup evaporated skim milk 1 1/2 Teaspoons sugar 1 egg 1/4 Teaspoon vanilla VLF Flan/Custard I finally remembered to bring one of my favourite recipes in with me today so that I could share it with you all. The following is from the "Golden Edition Cookbook" with recipes by Winifred Morice and Richard Simmons (I know, I know, but some of the recipes really are great--especially when cooking for one). 1. To make caramel: In glass custard bowl dissolve sugar in water. Microwave on HIGH (100% power) 1 to 2 minutes. (Watch carefully and remove as soon as sugar turns color). 2. To make custard: In a small bowl, whisk together all custard ingredients. 3. Pour custard over caramelized sugar. 4. Microwave on DEFROST (30% power) 2 minutes or until pudding is just set. 5. Refrigerate 1 hour or longer. Unmold. Makes 1 serving. I find when making this that the cooking times tend to vary quite a bit with my microwave. The main thing is just to keep an eye on both the caramel (definitely take it out the instant it turns colour) and the custard (be sure not to take it out of the microwave until it is set). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Black Bean Cake Recipe By :Jeremiah Tower (Eddie Reiter) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C cooked black beans -- (see Black Bean Soup recipe) 1 T ancho chili powder 1 T ground cumin 1 Small green chili pepper -- HOT,stemmed, seeded, finely chopped 1/2 C cilantro -- coarsely chopped 3/4 T salt *** 1/2 Cup nonfat sour cream -- (or yogurt) 1 T milk *** 1/4 C rendered duck fat -- lard, or olive oil (original--use only enough to coat pan) 1/4 C salsa 24 Sprigs cilantro -- washed, spun dry Cook beans as in Black Bean Soup recipe, but before you grind them, let them drain for about 2 hrs. Don't worry if they look terrible after sitting that long. Save the liquid for soup. NOTE: You may use canned black beans, too. Put the cooked beans through a food mill or food processor or meat grinder. Mix them with chili powder, cumin, fresh chili, cilantro leaves, and salt into a paste. Roll the paste into 4 equal balls. Put each ball between two sheets of waxed paper. Press them into rounds 1/8 inch thick between the palms of your hand. set aside. Whisk sour cream and milk until smooth. Heat oil in nonstick pan or griddle. When pan is hot, put in cakes and cook 2 min. on each side. Put cakes on awrm plates, spoon sour cream in middle of each cake. Spoon the salsa on the sour cream. Garnish the plates with cilantro leaves. "What I would like on my tombstone, 'He invented black bean cake'. ... it is one of those dishes that the public will not let me take off the menu. It is simple, beautiful, easy and fast." Jeremiah Tower, chef, Stars, SF. - - - - - - - - - - - - - - - - - - -