* Exported from MasterCook * Oatmeal Fruit Pizza Recipe By :Creighton Cardiac Center, Mary Watson (Deb Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups oats 1/3 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 tablespoons liquid margarine -- or regular, melted 2 egg whites 1/2 cup fat-free cream cheese -- softened 1/4 cup powdered sugar 1/2 teaspoon vanilla extract sliced fresh or forzen fruit -- well drained Heat oven to 350 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray. Combine oats, brown sugar, flour, margarine, and egg whites, mixing until moistened. Press mixture onto bottom and up side of prepared plate. Bake 15 to 18 minutes or until light golden brown. Remove to wire rack; cool completely. Combine cheese, powdered sugar, and extract. Spread onto oat crust; top with fruit. Refrigerate 2 hours. This recipe can be doubled for a pizza pan. Yield: 1 9-inch pizza, 8 slices - - - - - - - - - - - - - - - - - - - NOTES : Mary has wonderful recipes, and we got to sample this one yesterday at a lunch/class she had on water-soluable fibers. The crust on this pizza is chewy and nutty-tasting, and it doesn't get soggy. [Deb] * Exported from MasterCook * Oatmeal Muffin Mix Recipe By :Mifflin Co-op Holiday Gift Suggestions Serving Size : 50 Preparation Time :0:40 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Homemade Mixes Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole-wheat flour 1 1/4 cups flour, all-purpose -- unbleached 1 cup buttermilk -- dried 1/2 cup walnuts -- chopped, * optional 4 teaspoons baking soda 1/2 teaspoon salt 4 cups oats 2 1/4 cups boiling water 3/4 cup applesauce -- unsweetened 3/4 cup honey 3 eggs -- slightly beaten 2 cups warm water In a bowl combine the whole wheat flour, unbleached flour, buttermilk powder, walnuts, baking soda and salt. Stir with a fork to blend. Measure oats into a bowl. Pour in boiling water. Let cool about 10 minutes. Add to oats oil, honey, eggs and warm water. Beat vigorously. Stir in the flour mixture till just blended. Pour into a container with a tight-fitting lid. Store in refrigerator. Makes 12 cups, or about 50 muffins. To bake: fill greased muffin tins 3/4 full. Bake in preheated oven at 375 for 25 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - NOTES : This is a muffin batter that can be kept in the fridge for up to 6 weeks--scooped out for fresh muffins at 30 minutes' notice--very handy for busy folks and families. Original recipe called for oil in place of applesauce. Egg Beaters could probably be used in place of eggs. * Exported from MasterCook * Oatmeal Muffins With Dried Cranberries Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light vegetable oil spray 2 lg Egg whites 1/3 c maple syrup 3 tb Fresh squeezed Orange Juice 1 c Skim milk 1 tb vanilla extract 1 ts Ground cinnamon 1/8 ts Ground allspice 1/8 ts Ground cloves 1/8 ts Ground nutmeg 1 tb Orange zest 1 1/2 c Rolled Oats -- (not quick cook) 1 c Whole wheat flour 1 ts Baking powder 1/4 c Pecans -- chopped 1/4 cup Dried Cranberries Preheat the oven to 350 degrees. Spray a 12-well muffin tin 3 times with the vegetable oil. Put the egg whites in a large mixing bowl and whisk until frothy. Whisk in the maple syrup, orange juice, and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest. Whisk to blend. Stir in the oats, flour, and baking powder with a wooden spoon. Fold in the pecans and dried cranberries. Fill the muffin tin with the batter (each cup should be approximately two- thirds full). Bake for about 20 minutes, until the muffins are firm in the center. Fat per muffin= 2.5 grams Calories per muffin= 128 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Pancakes Recipe By :BETTE IDE Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Cakes & Frostings Eat-Lf Mailing List Grains & Cereals Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Oatmeal 1 Qt Buttermilk -- low fat 1 C Flour 2 Tsp Baking Soda 2 Tsp Salt 4 Egg Beaters(r) 99% egg substitute -- or equiv to 4 eggs This is a recipe I've had for a long time. It makes a lot so you may want to halve it for 2-4 people. Combine. The batter will be rather thin. Cook on hot griddle (spray if desired) until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Cookies Recipe By :kloepel@muskwa.ucs.ualberta.ca (Loepelmann Karsten) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Flour -- All-Purpose 1 C Rolled Oats 1/2 C Granulated Sugar 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Tsp Cinnamon 2 Egg Whites 1/3 C Corn Syrup 1 tsp Vanilla 3/4 C Raisins In large bowl, combine first 7 dry ingred. Add remaining ingred, stirring until all ingredients are moistened. Dough will be thick. Drop by rounded spoonfuls onto cookie sheet sprayed with cooking spray. Bake in preheated 350 deg F (180 degree C) oven for 8-10 min, or just until set. Do not overbake. Cool 5 minutes on cookie sheet; remove to wire rack to cool. Makes about 2 1/2 dozen cookies. Each cookie provides: 0.2 g total fat, 0 mg cholesterol, 64 calories, 1.2 g protein, 15 g carbohydrate, 73 mg sodium; 2.8% calories from fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Cookies #2 Recipe By :Wonderslim Serving Size : 36 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mixture 1 3/4 Cup flour, all-purpose 2 Tablespoons flour, all-purpose 1/2 Teaspoon baking soda 1/2 Teaspoon salt -- optional 1/2 Teaspoon cinnamon 1/4 Teaspoon nutmeg Mixture 2 1/4 Cup wonderslim 2 Tablespoons corn syrup -- light 2 Tablespoons vanilla extract -- alcohol free 3/4 Cup sugar 1/4 Cup sugar, brown -- packed 1 Cup raisins, seedless -- soaked 1 1/4 Cups oats, rolled (raw) -- toasted 1/2 Cup walnuts -- chopped or pecans Preheat oven to 350. Soak the raisins for 10 minutes in water. Toast the oats and set aside - I didn't do this. Remove raisins from water drain & set aside. ( I just drained when I was ready for them) Spray 2 cookie sheets with pam. Sift together mixture 1, mix thoroughly and set aside. Beat at high speed mixture 2 then add mixture 1. Fold in oats, add the raisins and the nuts if desired. Drop by spoonful onto cookie sheets. Bake for approx 9 min at 350. Mine took closer to 15 minutes. These are excellent! The nutmeg really stands out. Possibly because it isn't competeing with butter and shortening. with nuts - 68 cal 15.5% cff w/o nuts 57 cal 3.6% cff - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Waffles Recipe By :(Nicki A. Eger) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Egg Beaters(r) 99% egg substitute 2 cups buttermilk -- lowfat 1 cup oatmeal -- (quick cooking) 1 tablespoon molasses 1 tablespoon canola oil 1 cup Whole wheat flour (regular white flour, OK) 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder Combine wet ingredients and oatmeal. Add to combined dry ingredients. For waffles, bake according to instructions for machine. For pancakes, use 1/4 cup per pancake. Per waffle: 123 cal, 2.5g fat (17.6%), 2 mg chol, 511 sod - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Whole Wheat Bread Recipe By :(Peggy Myers) Serving Size : 16 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 1 tablespoon yeast -- (1 pkg.) 1/4 cup sugar 2 cups whole wheat flour *** 2 cups oats *** 1/4 cup oil 2 1/2 teaspoons salt soaked oats 4 cups whole wheat flour -- (enough so it doesn't stick to board while (4 to 5) you are kneading) Mix first ingredients together. Let mixture rise 45 minutes. While sponge is rising: put 2 cups oats (dried oatmeal) in a bowl, cover with hot water, stir and let sit 30 minutes, pour off any remaining water To sponge mixture add: 1/4 cup oil 2 1/2 tsp. salt soaked oats 4-5 cups whole wheat flour (enough so it doesn't stick to board while you are kneading) Let rise until double. Punch down,form into two loaves. Place in loaf pans and let rise until double. Bake at 350 degrees F for 40-45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Off-the-wall Chocolate Cake Recipe By :Back to the Country Newsletter (B. Schmidt) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 devil's food cake mix 3 egg whites 1 3/4 cups water 1 egg 1 cup chopped walnuts 1 cup semisweet chocolate chips 1 cup sugar 8 ounces nonfat cream cheese -- soft Preheat oven to 350 degrees. Spray 9 x 11 x 2 pan with non-stick coating. In a large bowl beat cake mix, egg whites and water together until smooth and well mixed. Pour in baking pan. Mix soft cream cheese, sugar and egg together until creamy. Stir in chips and nuts. Drop cream cheese mixture in cake batter by spoonfuls. Bake for 50 minutes or until cake springs back at touch. Cool on wire rack. 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oil-free Granola Recipe By :McDougall (Ann Miner) Serving Size : 6 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Oatmeal 1 cup Wheat flakes 1 cup Rye flakes 1 cup Bran 1/2 cup Raisins 1/2 cup Dried apricots -- chopped 1/2 cup Dates -- chopped 1 cup Dried apples -- chopped 1/2 cup Cashews -- chopped 1/2 cup Sunflower seeds -- raw 1/2 cup Honey -- raw 1/2 cup Water -- hot 1 T Vanilla Recipe by: McDougall Combine all dry ingredients, fruits and nuts in a large bowl. In another bowl, mix the honey, hot water and vanilla. Add to dry ingredients and mix well. Spread a 1/2 inch layer on baking dished and bake in a 250 degree oven for one hour, stirring occasionally. Remove from oven, let cool. Store in covered containers. HELPFUL HINTS: Nuts may be omitted, use more wheat or rye flakes. Other dried fruits may be substituted for ones suggested. Be sure to stir every 20 minutes or so to keep the granola from sticking or burning. Here's another version: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Okonomiyaki (Looks Like Omelettes) Recipe By :Yoko Kamit Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Sweet Potatoes &Yams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams flour 1 egg 100 grams cabbage -- chopped 100 grams pork -- (shrimp, beef, chicken if also available), chopped 1 cup dashi-soup -- (or water) 20 grams yams -- grated oil okonomi sauce(or Worcester sauce + tomato ketchup) green dried laver -- small pieces(if any) dried bonito -- chipped off into -- small pieces(if any) Although I haven't learned okonomiyaki in my cooking school, it is very popular in Japan. Actually I cook it 2 or 3 times a month for lunch.(never for dinner) 6.1 Shell shrimp.(if any) 6.2 Combine all ingredients except oil, okonomi sauce, laver, and bonito in a large bowl.(dough) 6.4 Heat a little oil and pour the dough. 6.5 When cooked, place to a plate and add okonomi-sauce. 6.5 Cut into some pieces and put green dried laver and dried bonito. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Okra Extravaganza Recipe By :Veg. Gourmet, Sum. 93 (Kevin Wilson) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh pineapple -- (Frond Incl) 1 bunch scallion -- Chopped 2 cloves Garlic -- crushed 1 teaspoon Ginger -- freshly grated 1 Bell Pepper -- Red, julienned 1/2 pound okra -- chopped 2 tablespoons low sodium soy sauce 2 tablespoons Dry Sherry -- or Rice Wine Vinegar Yield: 4 servings Slice pineapple in half lengthwise. Remove fruit of pineapple and set shells aside. Remove and discard core and cut pineapple into 1" chunks. Set aside Combien scallions, garlic, ginger, pepper, okra, soy sauce and sherry or rice wine vinegar in a wok. Stir-fry over high heat until vegetables are tender crisp about 4 minutes. Add one teaspo0n of water if vegetables appear to be sticking. Add pineapple chunks, cover and continue cooking ror 3 minutes. Spoon into pineapple shells and serve immedately. *** Vegetarian Gourmet, Summer 1993, Annette Doncsecz*** - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Bean Soup Recipe By :Rival (Simmie Sinow) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound navy beans -- dry 3/4 Pound ham -- cooked,cubed 1 Quart water 1 Medium onion -- chopped 1/2 Cup celery -- chopped 3 Whole peppercorns 1/4 Teaspoon ground pepper salt -- to taste 1 bay leaf -- optional Combine all ingredients in crock pot. Cover and cook on low 8 to 10 hours.(high:4 to 5 hours.) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with crusty rolls or french bread. * Exported from MasterCook * Old Fashioned Cornbread Stuffing Recipe By :(Mary K. Mayo) Serving Size : 4 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Side Dishes Stuffing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Celery -- finely chopped 1/2 C Mushrooms -- finely sliced 1/4 C Onions -- chopped 2 Tbsp Parsley -- snipped 1 1/2 Tsp Ground Sage 2 3/4 C Cornbread Stuffing Mix -- unseasoned 1 C Chicken Broth -- defatted In honor of Thanksgiving, also from Healthy Homestyle Cooking Preheat the oven to 350. Lightly spray a medium skillet with no stick spray. Add the celery, mushrooms and onions. Cook and stir over medium heat until tender. Stir in the parsley and sage. Lightly spray a 1 1/2 to 2 quart casserole with no stick spray. Place the cornbread in the casserole. Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss. If necessary, drizzile with enough of the remaining 1/2 cup broth to moisten the bread. Gently toss to mix well. Bake, uncovered, for 30 to 40 minutes or until heated through. 4 servings. per serving 135 calores, 1 gram fat, 8% CFF. Note: I like to add chopped boiled egg whites, and also like to use green onions for chopped onions, including the green tops. This increases calorie count a little, but not fat count, since only using egg whites. May need to add some salt and pepper to taste too. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Garden Pasta Fagioli Recipe By :(Gloria Pitzer) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Pasta Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Great Northern Beans -- 1 Lb Can, Undrained 28 Oz Stewed Tomatoes -- Sliced 1 Jar Spaghetti Sauce -- 1 Lb Jar Prego 2 Ribs Celery -- slice thin 1 Small Onion -- chopped 2 Cups Pasta -- Uncooked, Sm Spiral Salt and pepper Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender. Source: Gloria Pitzer - - - - - - - - - - - - - - - - - - - NOTES : Cal 479.2 Fat 4.7g Carbs 92.6g Fiber 4.2g Pro 20.1g Sod 976mg CFF 8.5% * Exported from MasterCook * Onion Bread Recipe By :Internet (Reid J. Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cups Water 3 1/4 Cups Bread Flour 2 Tablespoons Dry Milk 2 tsp Sugar 1 1/2 tsp Salt 2 Tablespoons Margarine 1/2 Cup Dried Onions 1/2 tsp Onion Powder 1 tsp Pepper 1 tsp Sesame Seeds 3 tsp Yeast Put ingredients in the machine in the order recommended by the manufacturer. Bake on basic or French cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Dip Recipe By :msl@cv.hp.com (Mark Laventhal ) Serving Size : 45 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Nonfat Sour Cream 1/2 C Nonfat Yogurt 6 Green Onions 2 Tsp Dill Weed 2 Tsp Chives -- chopped 2 Tsp Garlic Powder Place all ingredients in a blender, blend 1 minute. Serve with raw vegetables. Per tablespoon: 10 calories, no fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Marmalade Recipe By :FF: Julee Rosso's Great Good Food (Ann Miner) Serving Size : 16 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons chicken broth -- or any broth 12 cups yellow onions -- thinly sliced 1/4 cup balsamic vinegar In a large saucepan over medium-high heat, warm the broth. Add the onion, cover, and cook until translucent and very soft, about 45 minutes. Uncover, lower the heat, and simmer for 1 hour, stirring periodically. Add the vinegar and cook until the onion is caramelized, about 1 hour longer. Use immediately, or store in a glass or plastic container in the refrigerator for up to 10 days. Makes 2 cups. Use as a pizza topping. Per 2 T. serving: 41 calories, .2 g fat, 3.4%CFF. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Marmalade #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Yellow onions -- (~1.5 lb) 2 Tb Butter 2 Tb Balsamic vinegar 1 Tb Brown sugar Slice the onions into half rings (looks better than cubes) and cook in butter over medium heat until they start to caramelize (ie turn brown on the edges). Then add vinegar and sugar and simmer for 10 minutes. I've made it with honey, but I think the brown sugar produces a better flavor. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Pie Recipe By :Gourmet Magazine,Nov 1993 (Patti Thorp) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds onions -- sliced thin (about -- 7 medium) 6 egg substitute (I don't recomend egg whites) 1 cup bread crumbs -- fine (not highly seasoned) 1/2 cup nonfat parmesan cheese -- grated 1/2 cup fresh parsley -- chopped Preheat the oven to 350 F. In a large heavy skillet, spray cooking spray (or you can just use water if you prefer), and place over moderately high heat until hot, but not smoking. Saute onions, stirring occasionally, until they are soft. In a large bowl, whisk together the egg sub, bread crumbs, parmesan, parsley, and onions until mixture is just combined. Transfer to 10-inch pie plate which has been sprayed with non-stick cooking spray. Bake the pie in the middle of the oven for 30-35 minutes, or until a tester comes out clean. Makes 6 servings. Variation: Replace 1/2 parmesan with lf/ff cheddar cheese. Excellent brunch item or as side dish. Hope this helps someone...I had this for breakfast for a week (it packs well, and then you can just nuke it at work.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rings (Crispy Baked) Recipe By :Southern Living 10/9 3 (Thomas Collins) (C. Moffat) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large sweet onions -- cut into 4 slices (up to 2 large onions) 7 ounces corn flakes -- crushed 1 teaspoon salt -- or seasoned salt 2 teaspoons sugar 1 teaspoon paprika 1/2 cup egg beaters(r) 99% egg substitute -- (up to 1 cup) vegetable oil spray cayenne -- optional Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside. Combine cereal and next 3 ingredients; divide in half, and set aside. Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture. Bake at 375 degrees for 15-25 minutes or until crisp; serve warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rings 2 ("French Fried") Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup skim milk 3/4 cup bread crumbs 1 teaspoon chili powder -- optional salt 1 tablespoon vegetable oil 1 teaspoon vegetable oil 1 onion -- 1/4" sliced Cut onion into 1/4 inch slices and separate rings. In 9 x 13 pan combine onion & milk. Let stand 30 minutes turning frequently. On wax paper combine next 3 ingredients. Turn onion rings into bread crumbs to coat. Spray cookie sheet and place onion rings on pan. Drizzle evenly with vegetable oil. Bake 450 for 5 minutes on each side. These are really delicious! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rye Bread Recipe By : Donna German The Bread Machine Cookbook II (H. Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1/3 cup onion -- chopped 2 teaspoons vegetable oil 2 teaspoons honey 1/2 teaspoon salt 3/4 cup rye flour 1 1/4 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup water 1/2 cup onion -- chopped 1 tablespoon vegetable oil 1 tablespoon honey 3/4 teaspoon salt 1 cup rye flour 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : This variation on onion bread is terrific- you'll make it more than once. * Exported from MasterCook * Onion Soup Recipe By :Jan Gordon (Pete Brauer) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole onions -- thinly sliced up to 5 onions red wine -- or balsamic vinegar 3 cups vegetable broth -- or chick flavored dash Bragg's Aminos garlic cloves -- minced Sautee the onions in the red wine. Add broth and Bragg's Aminos (for salt and color). Simmer at least 10 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Soup #2 Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- beef broth -- defatted onions 1 Drop oil 1 Pinch sugar croutons -- for topping parmesan cheese -- for topping lowfat mozzarella cheese -- for topping Use beef broth that is defatted (if you make if from scratch and browned bones there should be almost no fat in it). Brown the onions in a very hot skillet with a touch of oil and a pinch of sugar to help them carmelize. Add the broth and then top with homemade croutons and either parmesan cheese or low fat mozzarella (our favorite). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange And Ginger Cookies/muffins Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Basic Cookie recipe -- (or basic muffin) 2 tablespoons glace ginger -- chopped 1/2 teaspoon ground ginger 1 orange zest 50 g almond meal (optional - and use only 150g flour) SEE "Basic Cookies" recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Basil Syrup Recipe By :COOKING RIGHT,SHOW #CR9721 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1 1/2 cups dry white wine Zest of two lemons 2 tablespoons lemon juice 1 cup orange juice 3 tablespoons fresh basil leaves -- chopped These are great to have on hand for marinades or dressing for fresh fruit, as a base for spritzers or to combine with teas to make the most wonderful hot and iced tea drinks. I've listed 3 of my favorites below - juices and herbs can be changed depending on what's available. Makes about 1 1/2 cups. In a small saucepan, combine the sugar, wine, lemon zest and lemon juice and bring to a boil. Stir in juice and herbs and reduce over moderate heat to a light syrup consistency. Strain if desired and store refrigerated. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Biscotti Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c sugar 1 tsp grated orange rind 1 tsp vanilla 1/2 tsp orange extract 3 eggs 3 c flour 1/2 c chopped walnuts 3/4 tsp baking soda 1/4 tsp salt Combine 1st 5 ingred; beat a medium speed til well blended. Combine next 4 ingred & slowly add to sugar mixture, beating til well blended. Turn onto floured surface; knead 7 times. Shape into a 16" long log & place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 30 min. Remove to rack & let cool 10 min. Cut diagonally into 27 (1/2") slices & place cut side down on sheet. Reduce oven to 325 & bake 10 min. Turn over & bake 10 more min. (will be soft in center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Biscotti #2 Recipe By :(Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1 Cup sugar 1 Teaspoon baking soda 1/4 Teaspoon salt 2 Large Egg Beaters(r) 99% egg substitute 1 Teaspoon vanilla 1 Tablespoon orange zest -- finely grated Biscotti *are* pretty low in fat (especially if they are not dipped in chocolate and contain no nuts!). They are made *without* butter. In a standard recipe making dozens of biscotti, the only fat is in the two eggs, which makes them less than 1 gm fat each. Of course, they are high in sugar. The recipe I use is appended Blend the flour, the sugar, the baking soda, and the salt, until the mixture is combined well. In a small bowl, whisk together the egg/beaters, the vanilla, and the zest. Add the mixture to the flour mixture, beating until a dough is formed. Turn the dough out onto a floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet [or substitute cooking spray and flour that!], with floured hands, form each piece of dough into a flattish log, 12 inches long and 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 300 F oven for 50 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 300 F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 48 biscotti. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cherry Biscotti Recipe By :FF Mailing List (Susan Hathaway) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla 3 whole Egg Beaters(r) 99% egg substitute -- or 3/4c egg whites 2 tablespoons orange juice 1 whole orange zest 1 3/4 cups dried cherries -- or- currants, dried cranberries Mixture will be thick and sticky. Form into two long logs on Pam-sprayed cookie sheet. Bake for 20 minutes. Let cool 10 minutes or so. Preheat oven to 350. Mix (in processor is easiest): Slice into cookies (as thick or as thin as you like) using SHARP knife. Lay out on cookie sheet (same one ok) and bake 15 minutes per side. Let cool on rack. Will harden even more as cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cinnamon Chicken Recipe By : Serving Size : 8 Preparation Time :6:00 Categories : Chicken Crockpot Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken -- cut in serving piece 1 cup chicken broth 1/4 pound butter 2 cups orange juice -- (or concentrate) 1 cup raisins salt and pepper to taste 1/4 teaspoon cinnamon 2 tablespoons flour Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cinnamon Coffee Recipe By :The Tightwad Gazette (Jennifer Herl) Serving Size : 8 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup coffee beans -- ground, not instant 1 1/2 tsp grated orange peel 1/2 tsp vanilla extract 1/2 tsp cinnamon Blend coffee and dry ingredients in a blender. Blend in flavorings and extracts. Scrape sides and blend 15 seconds more. Makes one 8-cup pot of coffee. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Coffee Cake With Rosemary Streusel Topping Recipe By :Weight Watchers (Reid Furniss) Serving Size : 8 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOPPING 1/2 ounce Grape-Nuts(r) 2 Tablespoons Granulated Sugar 1 Tablespoon Fresh Rosemary Leaves 2 tsp Unsalted Butter CAKE 1/4 Cup Granulated Sugar 1/4 Cup Unsweetened Applesauce 2 Egg Whites 2 Tablespoons Olive Oil 2 tsp Olive Oil 1 Tablespoon Orange Juice, From Frozen Concentrate -- Thawed 1 Cup Flour -- Sifted 1 tsp Baking Powder 1/8 tsp Cinnamon 1 Pinch Salt 1 1/2 Cups Mandarin Oranges -- drained segments Preheat oven to 350 F, spray 8" round baking pan with nonstick cooking spray. To prepare topping, in small bowl, combine cereal, sugar, rosemary and butter, blend with fingertips until mixture forms coarse crumbs. Set aside. To prepare cake, in large bowl, whisk together sugar, applesauce, egg whites, oil, 1 T water and the juice concentrate until well blended. Holding sifter over bowl, sift the flour, baking powder, cinnamon & salt onto mixture, fold lightly until just blended. Gently stir in orange segments. Spread batter evenly into prepared pan; sprinkle evenly with topping & bake until lightly browned & toothpick inserted in center comes out clean, 30-35 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Glazed Beets Or Carrots (Quick) Recipe By :(Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can beets -- sliced 4 tablespoons orange marmalade -- (all fruit) sugar) 1 tablespoon cider vinegar This glaze is very good with canned or frozen carrots too! 4 servings Heat Beets with their liquid in a medium size saucepan; drain. Add marmalade and vinegar. Cook, stirring gently, over low heat until beets are glazed with sauce. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Glazed Chicken Breasts Recipe By :Rival Crockpot (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Oz Orange Juice, Frozen Concentrate -- undiluted 1/2 Tsp Dried Marjoram 6 skinless boneless chicken breast 1/4 C Water 2 Tbsp Cornstarch Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crockpot. Pour remaining sauce over breasts. Cover; cook on Low 7 - 9 hrs (HIgh: 4 - 5 hrs). These are EXCELLENT!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com According to their info: Cal 188 Fat 1g Carb 16g Chol 64mg Prot 26g Sodium 73mg - - - - - - - - - - - - - - - - - - - NOTES : According to MasterCook II: Cal 301.8 Fat 2.8g Carbs 13.3g Dietary Fiber 0.3g Protein 52.4g Sodium 147mg CFF 8.9% * Exported from MasterCook * Orange Honey-baked Chicken Recipe By :Cooking Without Fat,George Mateljan(Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Frozen orange juice concentrate 1 tablespoon Lemon juice 2 tablespoons honey 1 tablespoon honey 1/2 teaspoon orange peel -- finely grated 1/2 teaspoon Ginger 4 skinless boneless chicken breast -- (about 1 lb) 2 tablespoons orange marmalade -- (all fruit) Prep time: 10 minutes Cooking time: 26 minutes Orange slices for garnish Preheat oven to 400 degrees F. In baking dish, mix together orange juice concentrate, lemon juice, 2 Tbsp honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake chicken, uncovered, at 400 degrees for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 Tbsp honey; continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken; garnish with orange slices. Yield: 4 servings Source: Cooking Without Fat, ISBN# 0-9633608-0-9 Shared by Allison Cozzi - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Julius Recipe By :(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 3 oz. orange juice -- (1/2 6 oz. can partially defrosted) 8 ice cubes 1/4 c sugar 1/4 tsp vanilla 1/2 cup water Use a blender to grind up the ice cubes so there are no large lumps. Add remaining ingredients and blend till foamy. One small can of frozen orange juice concentrate makes two batches--abou t6 drinks. Yogurt might make it thicker and richer, but milk is handy when there is no yogurt around. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Madeleines Recipe By :adapted from Festive Occasions Serving Size : 12 Preparation Time :0:00 Categories : Cookies & Bars Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Unsalted Butter 2 Eggs 1/3 C Honey 1/4 C Sugar 1/2 Tsp Orange Zest -- grated 1/8 Tsp Allspice 1/2 Tsp Vanilla Extract 1 C Flour -- All-Purpose Brush madeleine pan with butter and dust with flour. Melt butter; set aside. In a lg bowl, combine eggs, honey, sugar, orange zest and allspice. Set over saucepan of simmering water and whisk until lukewarm. Remove bowl and with electric mixer on high speed beat until pale yellow and tripled in volume, 10 min. Add vanilla; reduce speed to low and gradually mix in flour. Transfer 1/3 batter to another bowl and gradually fold in melted butter. Return butter mixture to original bowl; fold in gently. Spoon into molds almost to top. Bake in preheated 400 deg F oven till golden, about 12 min. Remove cookies from pan and cool on wire rack. Sprinkle with confectioner's sugar. Makes 12 standard madeleines. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Oatmeal Muffins Recipe By :Secrets of FF Baking,S.Woodruff (Rhea Wilson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oats -- quick-cooking 1 cup orange juice 2 tablespoons orange juice 1 1/2 cups whole wheat flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 egg whites Topping: 3 tablespoons quick-cooking oats 1 tablespoon frozen orange juice concentrate -- thawed 1 1/2 teaspoons sugar Just had to share this muffin recipe with everyone, so good in fact my little 19 month old can't leave them alone and our company from out of town raved about them! Enjoy. [Rhea] Yield:12 Muffins 1. To make the topping, combine the topping ingredients until crumbly. Set aside. 2. Combine the oats and orange juice, and set aside for 20 minutes. 3. Combine the flour, sugar, baking powder, and baking soda, and stir to mix well. Add the orange juice mixture and the egg whites to the flour mixture, and stir just until the dry ingredients are moistened. 4. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. IMHO the spray works better than the little paper liners, too much yummy muffin left sticking to the paper. Sprinkle the topping over the batter. Bake at 350 F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. 5. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Nutritional Facts (per muffin) Calories: 131 Fat: 0.7 g Protein: 4.1 g Cholesterol: 0 mg Sodium: 106 mg Fiber: 2.8 g Calcium: 17 mg Potassium: 150 mg Iron: 1 mg Taken from Secrets of Fat Free Baking by Sandra Woodruff Also a request from a Canadian for recipes that don't call for fat free commercial products like FF cheese, FFcream cheese, VLF meat alternatives etc, basically all we have is FF yogurt, FF sour cream and JUST recently low fat miracle whip. I for one drool over your recipes but just can't get the same ingredients here! Thanks Rhea Rob, Rhea and Ryley Wilson email: wilson3@freenet.edmonton.ab.ca - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Onion Salad With Chili Dressing Recipe By :(Wendy Lockman) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Fish & Seafood Salad Dressings Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts lettuce leaves -- in pieces (rinsed & crisped) 1/2 pound small shrimp -- cooked --OR 2 cups cooked chicken or beef steak -- bite-sized pieces 1/2 cup red onion -- thinly sliced 1 small Cucumber -- ends trimmed, thinly sliced 3 small Oranges 1 medium avocado 1 cup Green or red chili dressing Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce. With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 1/4" thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise, and place slices on salad. Pour dressing over salad and gently mix. Makes 6 to 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Roughy Under Orange Sauce Recipe By :Seafood, A Collection of Heart-Healthy Recipes Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Main Dishes Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Orange Roughy Fillets -- *Note 2 Tsp Margarine 1 Tsp Flour 1/2 C Orange Juice 2 Tsp Lemon Juice 1 Dash Nutmeg 1/4 Tsp Salt -- Optional *NOTE: Substitutions: cod, albacore tuna, catfish. Cut orange roughy into 8 portions. Set aside. Melt margarine in a pan and add flour, stirring well until blended. Mix in remaining ingredients, stirring over low heat until thickened. Broil orange roughy 4" from heat sourse until fish flakes when tested with a fork. Pour orange sauce over the fish and serve immediately. Makes 8 servings. I was not able to get the same counts from MasterCook. This is quite good. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : According to book: Cal 95 Fat 1.7g Shol 66mg Sodium (without added salt) 85mg * Exported from MasterCook * Orange Salsa Recipe By :Fatfree List: Lu B (Sue Smith) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large oranges -- (Florida) Peeled, Pith removed and diced (1 1/2 c) 1 large Tomato -- seeded and diced (1c) 1/3 cup red onion -- minced 1 teaspoon orange zest -- grated 1 teaspoon Minced garlic 1 teaspoon ginger root -- minced 1/2 jalapeno -- finely minced (2 ts) 1/4 teaspoon Salt 1 tablespoon fresh cilantro -- or coriander In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve. Before serving, stir in the cilantro. Posted Lu B. to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Smoothie Recipe By :Moosewood Cookbook (WIlliam Grant) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups orange juice -- fresh squeezed 3 cups buttermilk -- or yogurt 1 Tb fresh lemon juice -- (1 to 2) or lime optional: 1 to 2 Tbs sugar or honey 2 cups berries -- (2 to 3) any kind, mixed, fresh or frozen 1. Whisk together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), to taste. Cover and chill until serving time. 2. When you're ready to serve, place about 1/2 cup berries in each bowl. Ladle the soup on top. If desired, dust very lightly with cinnamon and/or nutmeg, and garnish with a few small sprigs of mint. Now, my production notes. I made it for myself for a snack and used 1/2 cup of the OJ and 1/2 cup of nonfat yogurt. Used a touch of lime juice and then added some defrosted frozen raspberries. I found that the raspberries had sugar in them, so I didn't need to add any extra sugar. Those proportions might be a bit much (this was a big bowl of stuff: next time I'll use 1/4 cup each of the yogurt and OJ if I'm just making it for myself). With the nonfat yogurt, there was nothing that listed fat in the ingredients, so I think it's pretty safe. Made a pretty color, too, with the light orange and the bright raspberry juice. :) The author recommends it as a summer beverage, a breakfast dish or a dessert. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Spice Bread Recipe By :CompleteBk of Bread Mach,Trillium (Sandra L Haberichter) Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/3 cup orange juice 2 teaspoons fructose -- or honey 1 1/2 teaspoons orange marmalade 2/3 teaspoon salt 1/2 teaspoon lemon zest 1 cup whole wheat flour 1 cup bread flour -- or unbleached flour 2 tablespoons gluten flour 1 1/2 teaspoons cinnamon 1 1/2 tablespoons powdered whey -- (nonfat dry milk) 1 1/2 teaspoons active dry yeast Put the ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Spice Sweet Potatoes (Jenny's) Recipe By :(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potato -- (1 1/2 lbs) 1 tablespoon brown sugar 2 teaspoons sugar 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 tablespoon diet margarine -- cut in small pieces 1/3 cup orange juice Boil or microwave podtatoes until just tender. Let cool. Slip skins off and cut into 1/4-in. slices. Arrange in a circular pattern in a 10-in pieplate, overlapping slices. Combine brown sugar and next 5 ingredients; sprinkle over potatoes, and top with margarine. Pour orange juice over potatoes. Microwave at high 4 to 5 minutes or bake until heated through at 325 F. for 30 minutes or until bubbly. 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Spiced Carrots (Easy) Recipe By :Tina Bell Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Quick & Simple Ideas Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange spiced teabag boiling water carrots Throw a orange spice herbal tea bag into boiling hot water and let steep. Then use it to cook your carrots in. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Spiced Glogg Recipe By :(Sharon Lloyd) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups orange juice 1 1/2 cups water 1/4 cup brown sugar 1/2 teaspoon cardamon -- crushed 1 inch ginger root 2 1/2 cups Chablis -- or dry white wine Combine first 5 ingredients in a medium saucepan; bring to a boil. Remove from heat; strain mixture, discarding cardamom seeds and gingerroot. Add wine; stir well. Serve warm. Yield: 6 cups (serving size 3/4 cup). 102 cal., 0% fat Nonalcoholic Version: Substitute 2 1/2 cups unsweetened white grape juice for Chablis. Yield: 6 cups (serving size 3/4 cup). 105 cal., 0% fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-coconut Angel Food Cake Recipe By :Southern Living (Ozettt) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. angel food cake mix 1 cup water 1/3 cup orange juice -- freshly squeezed 2 tsp. orange extract -- divided 1 package vanilla pudding mix -- (small) 2 cups skim milk 1 tbsp grated orange rind 2 cups coconut -- flaked,divided 2 1/2 cups Cool Whip Lite(r) -- thawed and divided Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of liquid called for on pack- age. (I have done this in alot of cakes and thrown in a can of mand- rin oranges diced up for good measure). Stir in 1 teaspoon orange extract. Spoon evenly into an ungreased 10-inch tube pan. Bake at 375 degrees on lowest oven rack for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan, and slice horizontally into 4 equal layers; set aside. Combine pudding mix and skim milk in a large saucepan; bring to a boil over medium heat, stirring constantly. Remove from heat, and stir in remaining 1 teaspoon orange extract and orange rind. Cool mixture. Fold 1 cup coconut and 1 cup whipped topping into pudding mixture. Place bottom cake layer on a serving plate; spread top of layer with one third pudding mixture. Repeat process with remaining cake layers and pudding mixture, ending with top cake layer. Spread remaining 1 1/2 cups whipped topping on top and sides of cake; sprinkle with remaining 1 cup coconut. Store in refrigerator. Yield: 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-cranberry Bread Recipe By :Fatfree List (Bruce E. Wilson) (Judith Haller) Serving Size : 1 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c dried cranberries zest from 1 orange 2 c white bread flour 2 c whole wheat flour 1 packet yeast 1 Tbsp sugar -- or honey 1 tsp salt 2 tsp cinnamon -- (2 to 3) juice from the orange plus water to make 1 -- 1/2 cups Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce. It works great with ALL whole wheat flour and tastes as wonderful as the Great Harvest Bakery version. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-mint Yogurt Dressing Recipe By :Maui News, 4/95 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain low-fat yogurt 2 tablespoons honey 2 teaspoons orange peel -- grated 1 1/2 teaspoons candied ginger root -- finely chopped 1 1/2 teaspoons chopped fresh mint 1/8 teaspoon salt Whisk together all ingredients until well combined. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-spice Sweet Potatoes (Jenny's) Recipe By :(Mary Curtis) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Sweet Potatoes &Yams Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes -- (about 1 1/2 lbs.) 1/4 tsp ground nutmeg 1 tablespoon brown sugar 1/8 teaspoon ground cloves 2 teaspoons sugar 1 tablespoon diet margarine -- cut into small -- pieces 1 teaspoon orange rind -- grated 1/3 cup orange juice 1/2 teaspoon ground cinnamon Boil or microwave podtatoes until just tender. Let cool. Slip skins off and cut into 1/4-in. slices. Arrange in a circular pattern in a 10-in pieplate, overlapping slices. Combine brown sugar and next 5 ingredients; sprinkle over potatoes, and top with margarine. Pour orange juice over potatoes. Microwave at high 4 to 5 minutes or bake until heated through at 325 F. for 30 minutes or until bubbly. 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oregano Chicken *Modified Recipe By :Abraham Lebowitz(Regie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless Skinless Chicken Breasts -- Or Chick. Pieces Olive Oil 2 Heads Garlic -- Seperated to cloves Salt -- To Taste Pepper -- To Taste 3/4 Cup White Wine Oregano I adjusted the recipe using the chicken breast instead of chicken pieces. - Reggie With a brush, coat the chicken liberally with olive oil. Sprinkle generously with salt, pepper and oregeno. Scatter cloves of garlic (unpeeled!) in pan amid chicken. Pour wine into pan. Bake in medium oven, uncovered, for about one hour. The flavor is incredible. It's sort of a buttery, spicy, pungent, nutty sort of flavor, and my husband and I ended up searching for the garlic pieces. This is a great recipe for an "oven meal." This is an incredible recipe!! -Reggie - - - - - - - - - - - - - - - - - - - NOTES : Cal 221.3 Fat 2.7g Carbs 0.8g Fiber 0g Protein 38.6g Sodium 115mg CFF 13.5% * Exported from MasterCook * Oriental Chicken Salad Recipe By :Annette Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head lettuce 6 green onions -- chopped 1/2 c cashews 2 boneless skinless chicken breasts -- (or 3)cooked and chopped 1 package lowfat ramen noodles -- (or 2) 1 cooking oil spray 2 tablespoons sesame seeds -- (or 3) Brown broken noodles in pan sprayed with cooking oil spray. (I like to add about a teaspoon of vegetable oil and a few drops of sesame oil.) Add sesame seed when almost done. Add to other salad ingredients. Pour dressing on and toss well. Serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Green Salad Recipe By :Vegetarian Times, May 1993,M. McDougall(Kevin Wilson) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rice Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD: 1 cup Leaf lettuce -- torn 1 cup Chinese cabbage -- torn 1 cup Mung bean sprouts 1/2 cup Bamboo shoots -- sliced, cannd 1/4 cup Carrots -- thinly sliced 1/4 cup Celery -- thinly sliced 1/4 cup Broccoli -- chopped DRESSING: 3 tablespoons Low-sodium soy sauce 3 tablespoons Rice vinegar 2 tablespoons water 1/4 teaspoon Fresh garlic -- minced 1/4 teaspoon Fresh ginger root -- minced Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4. Author's Note: This salad is full of spice and crunch. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oriental Marinade Recipe By :Reggie Dwork Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Honey 2 Tbsp Soy Sauce -- Low Sodium 2 Tbsp Cilantro -- Chopped 1 Tbsp Fresh Ginger -- peeled and grated 1/2 C Dry White Wine Combine all the above and use as a marinade. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orzo And Cheese Baked In Acorn Squash Recipe By :Bon Appetit 11/95 (Kellie Doherty) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small acorn squash -- halved, seeded 3/4 cup water 1 cup orzo 1 cup 1% low-fat milk 1/2 cup vegetable broth -- canned 1/2 cup sharp cheddar cheese -- grated 2 tablespoons grated parmesan cheese 1 dash hot pepper sauce Preheat oven to 400 degrees F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender, about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temp. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Pour milk and broth into same pot; bring to boil. Add orzo boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 Tbl Parm cheese. Season with hot pepper sauce, salt and pepper. Divide orzo mixture among squash halves. Sprinkle w/1 Tbl parm cheese. Bake until tops begin to brown, about 25 minutes. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orzo With Mushrooms Recipe By :Sonja E. Kueppers Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz Orzo Sliced mushrooms (About 10 mushrooms) 2 cups chicken broth 1/2 chicken breast -- cut into 1/2" cubes (very optional) Saute mushrooms via your favorite method; I use salted water. Bring chicken broth to boil, add mushrooms, orzo, and chicken. Cover. Cook over low heat, stirring occasionally, 15-20 minutes, until broth is mostly absorbed and orzo is tender. Serves 2 hungry people. Optional Creamy Carrot Sauce: Micro 3/4 cup frozen crinkle-cut carrots. I then put the carrots in the blender, chopped them a little, and then added the cream soup base (see recipe; use 1/3 cu mix with 1 1/4cup cold water) and blended until the whole mixture was smooth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orzo With Vegetables Recipe By :Lucinda Rasmussen (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Orzo -- uncooked 1 C Vegetable Broth 1 Sm Zucchini -- quartered length- -- wise, thin sliced 1 Carrot -- dice 1 Lg Onion -- diced 1 C Eggplant -- peel & dice Cook orzo according to package directions. Bring vegetable broth to a boil in a medium saucepan, add vegetables and saute until done to your liking (5-10 mins). Drain orzo and add to vegetables. Keep cooking until it is at the temperature you like. Top with some lo/non fat cheese if you like. Lucinda - - - - - - - - - - - - - - - - - - - NOTES : Cal 276.2 Fat 2g Carbs 54.5g Dietary Fiber 4.1g Protein 9.9g Sodium 562mg CFF 6.7% * Exported from MasterCook * Outrageously Oatmeal Bread Recipe By :(Crystalle Haynes) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Tablespoon Yeast 1/2 Cup Oats 3 Cups Bread flour 1/2 Tablespoon Salt 1 1/2 Tablespoons Dry milk 2 Tablespoons Oil 2 Tablespoons Honey 1 1/4 Cups Water (see end of recipe for reference to sprouted wheat) Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. For added texture, add oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of th loaf after the final rise. Tried this one yesterday, and not only was it good, it is GONE! I subbed applesauce for the fat with no problems. I've got a loaf working now, also subbing whole-wheat flour for part of the white and with 1/2 c sprouted wheat added. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven "Fries" Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds russet potatoes -- unpeeled, scrub or Yukon Gold potatoes 2 teaspoons Olive oil 1/2 teaspoon Salt 1/4 teaspoon Paprika Fresh ground pepper Set oven rack on the upper level; preheat to 450~. Coat a baking sheet lightly with Pam. Cut each potato lengthwise into 8 wedges. In a large bowl, combine oil, salt, paprika and pepper. Add potatoes and toss to coat. Spread the potatoes on the baking sheet and roast for 20 minutes. Loosen and turn the potatoes; roast for 10 to 15 minutes longer or until golden brown. Serve immediately. CAL 129; FAT 2gr - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Chicken Tenders Recipe By :Karen Birkelbach Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rice krispies(r) -- crushed steak seasoning -- (Adam's) pepper celery seed 1 pound chicken tenders skim milk egg whites Dip a pound of chicken tenders in milk then in the crumbs and placed the pieces on a Pam-ed sheet of aluminum foil. There were enough crumbs that you could probably do another 1/2-3/4 pound of chicken. For the tenders, I baked them at 375 for 15 minutes, turned them and baked for another 10. It was the first time I'd made anything like that and I'd probably shorten the time. For bone-in chicken, you'd want to bake the pieces for about 40 minutes. Also, for the first dip I'll probably combine egg whites and milk or water to make it a little stickier. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Catfish Recipe By :Healthy Homestyle Cooking, Tribole (Mary K. Mayo) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 catfish fillet -- (4-5 oz ea.) 1/2 cup bread crumbs -- toasted 2 tablespoons fresh parsley -- finely chopped 3 tablespoons green onion -- thinly sliced 1 tablespoon olive oil Seasoning Mix: 1 1/4 teaspoons garlic powder 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon dried basil 1/2 teaspoon paprika -- sweet 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/8 teaspoon cayenne The fresh parsley and green onions are very important to the end result, so don't leave them out. Catfish is a fatty fish, and to stay lf you'll need to serve it with low-fat or non-fat side dishes, like rice and steamed broccoli or asparagus. Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the fish evenly with 4 teaspoons of the seasoning mixture. Preheat the oven to 450. Combine the bread crumbs, parsley, green onions and remaining seasoning mix in a bowl. Add the oiil and mix it in with your fingers until the crumbs are moist. Dredge the fish fillets one at a time in the bread crumb mixture, pressing down gently on each side. Shake off any excess crumbs. Place the seasoned fish on a nonstick baking sheet, presentation side up, and cook 6 minutes. Turn the fish over and cook 6 minutes. Turn over one more time (presentation side up) and cook until done, about 4 minutes more. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fried Catfish #2 Recipe By :Micky (mormaker@rmii.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- catfish bread crumbs rosemary oregano basil tarragon garlic nonfat yogurt Someone asked for an oven fried catfish recipe. Here's one of my usual "take a little of this and a pinch of that" recipes. Take some bread crumbs and add your favorite Italian herbs and spices to them. (rosemary, oregano, basil, tarragon, garlic, etc.) Dip catfish fillets in non-fat yogurt. Scrape off excess yogurt. Roll fillets in bread crumbs. Put fillets on cookie sheet of in a shallow pan. Bake at 400 F. for 15-20 min. Turn once during baking. That's it! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven Fries, Crispy Skin-on Recipe By :Quick & Easy Ckbk, American Heart Assoc (Phillip Johnson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium baking potatoes 1/4 tsp salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/8 tsp black pepper vegetable oil spray Preheat over to 450 degrees F Scrub potatoes; pat dry. Cut each potato into 8 wedges. Arrange, skin side down, in a single layer on a baking sheet. In a small bowl, stir together spices. Spray potatoes lightly with veretable oil. Sprinkle spices over potatoes. Bake, uncovered, for 20 minutes or until potatoes are tender and skin is crisp. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oven-crisped Wonton Chips Recipe By :(Reggie Dwork) Serving Size : 80 Preparation Time :0:30 Categories : Eat-Lf Mailing List Oriental Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pkg Won-Ton Wrappers Vegetable Cooking Spray Preheat oven to 350 deg F. Place wrappers on two nonstick cookie sheets. Coat each wrapper with vegetable cooking spray. Cut wrappers into three strips. Bake until chips are lightly browned. Work Time: 5 min Total Time: 30 min Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 0.2 Fat 0 g Carbs 0 g Dietary Fiber 0 g Protein 0 g Sodium 0 g CFF 0% * Exported from MasterCook * Oven-roasted Potatoes And Zucchini With Garlic Recipe By :Nella Cucina, MaryAnn Esposito (Linda Gordon) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Medium Red potatoes -- washed 2 Medium Zucchini 3 Cloves garlic -- peeled Leaves from 2 sprigs fresh -- rosemary or 1 tbsp 1/2 teaspoon sea salt 1/2 Cup Olive oil Coarsely ground black pepper Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Makes 4 servings. From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93 Round Robin. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oyster Stir Fry Sauce Recipe By :Miriam Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Rave Reviews Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup nonfat chicken broth 1/4 Cup Oyster Sauce 3 Tablespoons Cornstarch Combine on medium-high heat, stirring constantly until thickened. Mix into sauce steamed vegetables, mushrooms, etc., and serve over a bed of basmati rice! Yummmmmmmmmmmmmmm! Tofu is also very good with this sauce. - - - - - - - - - - - - - - - - - - - NOTES : 3 Tablespoon Cornstarch makes quite a thick sauce - amount can vary depending on your particular taste in thickness. Notes: Very good, but a little salty. Use low sodium broth next time. [ecr] Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium * Exported from MasterCook * Pad Thai Stir Fried Rice Ribbon Noodles Recipe By :SF Chronicle,Joyce Jue (Stephen Ceideburg) (Paul Carreno) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Pasta Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces Dried flat rice noodles -- (see note) 4 tablespoons Vegetable oil 1/4 pound medium shrimp -- peeled and deveined 1 boneless skinless chicken breast halves -- thinly sliced 3 garlic -- minced 3 tablespoons Yellow bean sauce 3 tablespoons Tomato paste 2 tablespoons Fish sauce 1 tablespoon vinegar -- (to 2T) 2 tablespoons Sugar 3 Eggs 2 tablespoons preserved radish -- chopped -- soaked in warm water for -- 10 Minutes, drained (optional) 1 tablespoon Small dried shrimp -- (optional) 1 cube fried tofu -- cut into 1/2" slices -- (optional) Big pinch chile flakes 2 handufls bean sprouts -- tailed 2 tablespoons chicken broth -- (to 4 T) or water, as needed 4 Green onions -- cut in 2" lengths GARNISHES: 2 tablespoons peanuts -- roasted, coarsely chopped Chile flakes 2 tablespoons coriander -- coarsely chopped 2 Limes -- cut into wedges Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paella Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Rice Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Dry white wine 3 Tb Saffron threads -- * Light vegetable oil spray 1 C Onion -- chopped (1 med) 1 Cup Arborio rice 1 banana pepper -- cut in strips 1 Red bell pepper -- cut in strips 1 Yellow bell pepper -- cut in strips 3 Cups nonfat chicken broth -- hot 6 Ounces boneless skinless chicken breast halves -- cubed 1/2 Cup squid -- rings 1/2 Pound medium shrimp -- peeled and deveined 12 mussels -- scrubbed 12 clams -- (Littleneck)scrubbed 4 Lobster tails -- (freshwater) (3 0z) or 2 6 0z Lobster tails, halved 1/2 Cup artichoke hearts -- canned, sliced 1 Cup frozen peas -- thawed 1 Cup tomato -- chopped (1 med) Preheat the oven to 350 degrees. Put the white wine and saffron threads in a small bowl and set aside. * Saffron threads are loosely measured, not packed down so 3 tablespoons is not too much. If too expensive, use less or leave out entirely. Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat. Spray it 4 times with the vegetable oil. Saute the onion for 2 to 3 minutes, until limp. Add the rice and saute for about 1 minute, until golden. Add the wine and saffron and stir until the liquid is completely absorbed. Stir in the peppers. Add the hot chicken stock 1/4 cup at a time, stirring until absorbed. Keep the stock over low heat. When only 1/2 cup of the chicken stock remains to be added, stir in the chicken. With the last addition of stock, stir in the squid and shrimp. Turn the burner off. The rice should be tender. Stand the mussels and clams upright in the rice mixture, joint down. Tuck the lobster tails into the rice, shell down. Transfer the pan to the oven and bake until the mussel and clam shells open, 8 to 10 minutes. Scatter the artichoke, peas, and tomato over the paella and bake for 2 to 3 minutes more. Place the paella in the center of the dinner table and allow the guests to serve themselves. Fat per serving= 4.3 grams Calories per serving= 477 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain Au Citron (Lemon Bread) Recipe By :Rustic European Breads From Your Bread Mach(Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Grains & Cereals Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast 1 1/2 C Rye Flour -- medium 1 1/4 C Bread Flour 2 Tsp Gluten Flour -- 100% 1 Lemon Zest -- grated zest -1 lemon 1 Tsp Salt 1 C Water -- PLUS 3 Tbsp Water Book by Linda West Eckhardt and Diana Collingwood Butts Dough Setting Makes two 6 x 4" oval loaves The addition of lemon zest to a rye and wheat bread yields a citrus-scented bread you'll love with seafood and pates. Shape the breads like big lemons. The crust will be golden brown, and the crumb dense and aromatic. The bread keeps at least 3 days wrapped in nothing but a paper bag. Place all ingredients in the bread machine pan and process on the dough setting, then remove to a lightly floured surface and punch down. Knead a moment or two, then divide the dough into two pieces. Shape each piece into a football (or lemon) shape - a short, thick oval with pointed ends. Place on parchment paper sprinkled with cornmeal and set on a baking sheet. Cover with plastic wrap and let the dough rise in a warm, draft-free place until almost doubled in bulk, no more than 1 hr. Make 3 quick, slashes in the top of each risen loaf. While the dough is rising, preheat the oven to 450 deg F. Bake until golden brown and done through, about 30 min. Remove to a rack and cool thoroughly before slicing. This is really good bread!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain Italien Recipe By :The Complete Book of Breads, Bernard Clayton(Robin Greene) Serving Size : 24 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Salt 1 Tablespoon Barley Malt Syrup 1/2 Cup Nonfat Dry Milk 2 Packages Dry Yeast 3 Cups Warm Water -- (105-115) 6 Cups Bread Flour -- Or Unbleached White 1 Tablespoon Vegetable Oil This is a good recipe in which to let the electric mixer work for about 10 minutes in the early stages of developing the dough as a soft batter. In a medium bowl combine the salt, malt syrup, dry milk, yeast, and warm wate. stir to dissolve the malt, which is heavy and thick. In a mixing bowl, place 4 cups flour and form a well in the center. Pour in the malt mixture; stir to form a batter. Add the oil. Beat with the flat beater at medium speed for 10 minutes. Scrape down the sides of the bowl, if necessary. Stop the mixer. Add additional flour, 1/2 cup at a time, stirring first with a spoon and then working the flour into the dough by hand. When the dough is firm, take it from the bowl. The dough will be soft, elastic, and warm to the tough. Knead the dough about 10 minutes. The dough hook of the electric mixer is fine for working this dough, but be mindful that this large amount of dough may force some of it up and over the protecting collar and intothe spring mechanism. Push the dough back by holding a rubber spatula between it and the collar while the dough hook revolves. Return the dough to a large washed and greased bowl, cover with plastic wrap, and leave at room temperature until the dough has TRIPlLED in volume, 2 hours. This may mean that the dough will press up against the plastic wrap. Turn back the plastic wrap, punch, and deflate the dough with extended fingers. Turn the dough over, re-cover the bowl, and allow the dough to rise for 30 minutes more. Turn the dough onto a floured work surface and knead briefly to press out the bubbles. Divide the dough, which will weigh about 4 pounds, into 2 pieces or as manuy as you wish. Form each into a ball and cover with a towel. The dough or a portion of it may also be rolled undr the palms into a stubby 12" to 14" long classic baguette. Let the dough rest for 20 minutes. Shape the dough into loaves. Loosely cover the loaves with a towel so that some air reaches the surface of the dough to form a light crust. Leave at room temperatur for about 1 hour. Preheat the oven to 425 deg F about 20 minutes before baking. Cut a tic-tac-toe design on the loaves if they are flat. Bruhs the loaves with water and place in the oven. This bread is baked in a dry oven, so no pan of water is needed. If the oven is too small to hold all of the loave at one time, cover and reserve those to be held in the refrigerator. - - - - - - - - - - - - - - - - - - -