* Exported from MasterCook * Rice Crust Pizza With Polish Sausage Recipe By :(Anita Matejka) Serving Size : 6 Preparation Time :0:10 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Pizzas & Calzones Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 2 c long-grain rice -- uncooked 1 tablespoon diet margarine -- Fleischman's spread 2 egg whites -- whipped 1/4 cup nonfat parmesan cheese ----Sauce & Toppings---- 1 1/2 cups Homemade Italian Sauce -- see recipe 1 cup mushrooms -- sliced 2 cups lowfat polish sausage -- sliced 8 ozs fat-free mozzarella cheese -- grated Preheat oven to 400. Prepare a jelly roll pan with cooking spray. In a mixing bowl, combine rice, spread, egg whites, and parmesan cheese; mix well. Press evenly onto prepared pan. Spread sauce over crust. Top with mushrooms, polish sausage, and mozzarella cheese. Bake for 20 minutes or until crust is lightly browned. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Krispy Treats Recipe By :(Karen Bantes) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Rice Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 package marshmallows 1 cup skim milk Rice Krispies(r) I make mine in the microwave. Use skim milk instead of margarine. I use about one half bag of the big marshmellows and one cup of skim milk. I put them in until the marshmellows melt and then take them out and add the crispies. I put them in the fridge for a couple of hours. They're great and fat-free! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding Recipe By :Better Homes and Gardens Dessert Ckbk(Jennifer L. Getty) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Milk 1/2 C Long-Grain Rice 1/3 C Sugar 1/3 C Raisins -- optional - can subst -- dried cranberries 1 Tsp Vanilla Extract 1/2 Tsp Salt Light Cream -- optional Combine milk, rice, sugar, raisins, vanilla, and salt in heavy saucepan. Bring to a boil, reduce heat and cook, covered, over very low heat unitl rice is tender and milk is absorbed. About 45 to 50 minutes. Stir frequently. I found that with the dried cranberries, since they have sugar in them, that I should have left some of the other sugar out. Next experiment is with dried apricots. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #2 Recipe By :R.S. Koss Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup rice 6 Cups milk 3/4 Cup sugar 1 T vanilla Heat it up until almost boiling, stirring. Lower heat, cover, and simmer for 1 hour, stirring occasionally. Add vanilla. Variations: Add a mashed banana or two. This will give it sweetness (so you can reduce the sugar) and give it a banana flavor (duh). You can eliminate the sugar entirely and sweeten it with Equal after it cools. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #3 Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ounces rice -- (pudding rice) 2 Oz sugar 2 1/2 Cups skim milk Bring the milk to the boil, then pour over the rice and sugar. Then EITHER bake in a very low oven for about 2 hours, or, which I prefer, stir on a low heat on the top of the stove until the rice is cooked. This will not thicken all that much until it is cold, but when cold it is deliciously creamy. My husband says I'm the only person he knows whose rice pudding tastes like Ambrosia (the leading brand of tinned rice pudding in this counry)! This, believe it or not, is supposed to be a compliment.... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #4 Recipe By :Health Valley Cooking (Mira L. Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups skim milk 1/2 Cup honey 2 Teaspoons vanilla 3 egg whites 2 Cups COOKED brown rice 1/4 Cup raisins -- (or to your taste) Preheat oven to 350. Beat together: milk, honey, vanilla, and egg whites. Stir in rice and raisins. Sit a glass casserole dish into a larger pan with 1 to 2 inches of water. Pour rice pudding into the glass dish and bake for 60 minutes. Let cool, cover and refridgerate. This recipe is from the Health Valley,Cooking without fat cookbook. It is delicious and more like baked custard. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #5 Recipe By :FF MailList: New McDougall Cookbook (Asya Kamsky) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups brown rice -- cooked 3/4 Cup soy milk 3/4 Cup water 2 Tablespoons honey 1 Teaspoon vanilla 2 Teaspoons cinnamon Combine and bake covered for 45 mins or till set. It came out a little too cinnamony for me but I'm not a huge fan of that flavor. I'm taking this to a pot-luck dinner where many people are eating fat-free, so I know it'll be appreciated. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #6 Recipe By :jvbutera@grad11.math.ncsu.edu (Jeffrey V. Butera) Serving Size : 8 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Brown Rice -- Cooked 3/4 C Soy Milk -- or substitute 3/4 C Water 2 Tbsp Honey 1 Tsp Vanilla Extract 2 Tsp Cinnamon It's very yummy. Combine and bake covered for 45 mins or till set. It came out a little too cinnamony for me but I'm not a huge fan of that flavor. I'm taking this to a pot-luck dinner where many people are eating fat-free, so I know it'll be appreciated. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding #7 (Breakfast) Recipe By :Bernie Hirsch Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Grains & Cereals Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked rice 1/2 cup skim milk 1 egg white -- lightly beaten 1/8 cup raisins 1 package Equal(r) sweetener -- or 2 tsp sugar Mix cooked rice, milk, and egg white in small pan. Add raisins. Bring to a boil and cook over medium heat about 5 minutes, stirring frequently (this has a tendency to stick to the pan). If using sugar, add with raisins. If using Equal, add after cooking. Sprinkle with nutmeg, cinnamon or allspice. Approx 160 cal, trace of fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding Cereal Recipe By :Good Food Book,J.Brody(Paula) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c cooked rice -- (1c raw) 2 c skim milk 1 egg white or whole egg slightly beaten 1 T sugar -- (optional) 1/4 c raisins 1/4 t cinnamon Combine all the ingredients in a medium sauce pan and mix them well. Cook the rive over Moderate heat, stirring it now and then, until it has thickened (about 5 min after milk reaches boil). Note: Eat quickly because it does tend to "dry out" but it's so good--well, portion control is a problem for us. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Pudding/hot Rice Cereal Recipe By :Mira L. Shanks Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups COOKED brown rice -- reheated in the microwave if cold 4 cups skim milk or combination of evap skim milk & skim milk-for richer taste) 1 can LOWFAT Sweetened Condensed milk egg substitue (2-3 eggs) 2 tsp coconut extract or vanilla cranberries -- optional Combine everything in a saucepan. Heat, stirring frequently until hot and slightly thickened. Eat hot for a nice winter cereal or refrigerate for Rice Pudding. I like coconut but if you want more traditional, use vanilla and add raisins. (I recently tried adding dried cranberries to the version with coconut extract, yumm!) This recipe is a modification of the Hot Rice Cereal originally posted here, though I do not have the poster's name a big Thanks! I have fixed it every week since it was posted ?? months ago! The sweetened condensed milk mod. was a lazy discovery, no measuring and tasting, the sweetness and creaminess is perfect. IMHO It also makes a great post lunchtime workout meal when you don't have much time to eat after your workout. Cool, refreshing, very filling and full of complex carbs, simple carbs with a little protein and low in fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Stuffed Mushrooms Recipe By :Net (Annice Grinberg) Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Rice Stuffing Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 large Fresh Mushrooms 1 tablespoon Chili Sauce 3 tablespoons Minced Onion 1 tablespoon Lemon Juice 1 teaspoon Salt 1 cup cooked rice 1/4 teaspoon Ground Black Pepper Wash and dry mushrooms, remove stems and chop them.. In small skillet, cook onion and stems until tender. Add remaining ingredients. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Spray with Pam and broil until golden brown. Makes 24 mushrooms (2 per person). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rise And Shine Muffins Recipe By :Ted Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cake flour 2 tablespoons cake flour 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup grated carrots 1/2 cup raisins 1/4 cup walnuts -- optional 1/4 cup coconut 1 apple -- diced 2 eggs -- beaten 1/2 cup applesauce 1 teaspoon vanilla 12 muffins For bakingset oven to 300 and set my timer for 20min.some take 25min. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Riskrem (Rice Pudding) Recipe By :Sons of Norway Fedrelandet Lodge(Michelle Berteig) Serving Size : 10 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Milk 1 C Rice Sugar -- to taste 2 Env Gelatin 1/2 C Raisins 5 Tbsp Sugar 4 Tbsp Butter 1 C Whipping Cream Bring milk to boil. Wash rice and add to hot milk, with sugar to taste. Simmer over med heat until well cooked (25 to 35 min). Remove from heat and stir in gelatin which has been dissolved in a little hot water (note: I assume they mean the sm packets of unflavored gelatin, brand name Knox for example). Add raisins, sugar and butter. Allow to cool well. Whip the cream and fold into rice pudding. Turn into a mold and serve with raspberry sauce. Raspberry Sauce 10 oz. package frozen red raspberries 1 1/2 tsp cornstarch 1/2 C raspberry jam Thaw and crush frozen berries. Combine with cornstarch. Add jam. Heat to boiling. Cook and stir until clear and slightly thick. Strain and cool. I found this recipe in a cookbook put out by the Sons of Norway Fedrelandet Lodge in Petersburg, Alaska. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto Recipe By :Healthy Homestyle Cooking (Miriam) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups beef broth -- or chicken or veggie 1/2 cup onion -- finely chopped 1 medium carrot -- peeled and chopped 1 clove garlic -- minced 1/4 cup dry red wine -- or nonalcholic wine 1 c Arborio rice 3 tbsp chopped parsley crumbled feta cheese -- optional In a med. saucepan bring the broth to a simmer. MEanwhile, lightly spray an unheated large skillet with no-stick spray. Add the onions, carrots and garlic. Cook and stir over med. heat until tender. Add the wine to the onion mixture. Cook and stir until almost all of the liquid has evaporated. Then stir in the rice and mix until the rice is coated. Add 1 cup of the simmering broth to the rice mixture. Cook and stir about 10 minutes or until almost all of the liquid has been absorbed. Repeat the cooking and stirring process two more times, using 1 cup of broth each time. Sprinkle with parsley and serve. NOTES: I often find that I need to use more broth than the recipe indicates in order to properly cook the rice. Also, i do not like carrots, so I like to leave them out and add mushrooms instead. The recipe is supposed to make 6 servings, but my boyfriend and i can eat all of it in one sitting, so if you are making this recipe for more than two people, you may want to double the recipe. This recipe makes 6 servings. Calories per serving 134, 1 gram of fat, and 1% of calories come from fat. [Add optional feta cheese at end to increase flavor. Cynthia May] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto Milanese Recipe By :Low Fat,Low Calorie,Low Cholesterol Lght Cking(Lori Crouch Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small Onion -- thinly sliced 1 tablespoon Margarine 1 cup Arborio rice -- or other short-grain rice (uncooked) 1 pinch Saffron 1/2 cup Dry White Wine 1/4 teaspoon Tabasco sauce 2 cups Chicken Broth -- (low sodium), divided Hot Water 1/4 c Parmesan Cheese -- grated Salt White Pepper -- freshly ground In large skillet, cook and stir onion in margarine over medium-high heat until soft. Add rice and saffron; cook, stirring constantly, 2 to 3 minutes. Add wine and Tabasco sauce; stir until absorbed. Stir in one cup broth. Cook, uncovered, stirring frequently until broth is absorbed. Add remaining broth and hot water, 1/2 cup at a time, stirring constantly and scraping sides of pan frequently. (Wait until rice just begins to dry out before adding more liquid.) Continue stirring and adding water until rice is tender but firm and is the consistency of creamy rice pudding.* Stir in cheese, and salt and pepper, if desired. (*The total amount of liquid used will vary. Watch rice carefully to ensure proper consistency.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto Scampi Recipe By :NCS (Reggie Dwork) Serving Size : 6 Preparation Time :1:00 Categories : Eat-Lf Mailing List Fish & Seafood Italian Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound shrimp -- peeled 1 Clove garlic -- minced 3 Tablespoons lemon juice 1 Tablespoon parsley -- finely chopped 2 Tablespoons butter 1 Clove garlic -- minced 1 Small onion -- finely chopped 1 1/4 Cups chicken stock 1/2 c white wine 1 c arborio rice 1/4 c Parmesan cheese -- grated TO PREPARE PRAWNS Peel, devein, and cut in half. Toss with lemon juice, garlic, and parsley. [preferrably marinate for an hour]. Place in glass dish and microwave for 3 minutes on high. Set aside. TO PREPARE RISOTTO In glass serving dish, combine butter, garlic and onion. Cook on high 2-3 minutes. Stir in rice to coat. Add in heated broth and wine. Cover and cook on high 6 minutes until boiling. Reduce high to medium and cook another 6 minutes. Stir in prawns and their juice and cook 3 minutes on high. Mix in cheese and let stand 5 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Cal 231.2 Fat 5.8g Carbs 27.6g Dietary Fiber 0.4g Protein 12.8g Sodium 419mg CFF 23.4% * Exported from MasterCook * Roast Chicken And Zucchini With Morrocan Marinade Recipe By :TV Show, Cooking Right (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breasts -- skinned * 1/2 cup Moroccan Marinade -- (see recipe) 2 onions -- sliced 6 zucchini -- sliced Preheat oven to 400 degrees. Spray a 13-inch roasting pan with Pam. Rub chicken with 1/4 cup marinade*(wrap each breast in parchment paper). In a mixing bowl toss onions and zucchini with remaining 1/4 cup marinade and spread them in bottom of prepared pan. cook 30 minutes. Place chicken on top of vegetables and and bake 40 minutes more, or until chicken is cooked through, allow to sit 10 minutes before serving. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Chicken With Tamerind Glaze Recipe By :COOKING RIGHT SHOW #CR9692 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Tamarind Glaze: 3 tablespoons tamarind pulp 1/2 cup boiling water 1 tablespoon garlic -- crushed 1 tablespoon ginger juice -- (use garlic press) 1 teaspoon hot chili peppers -- finely minced (ie, serrano or thai) 1/4 cup rice wine vinegar 2 tablespoons honey -- (or to taste) 1 tablespoon soy sauce Stir and mash the tamarind into the boiling water and allow to sit off heat for 10 minutes. Strain, pressing solids with a spoon to extract all juices. Combine tamarind with remaining ingredients in a small saucepan and stir over moderate heat until honey dissolves. Cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roast Pork Recipe By :(Alice Adam) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Meats Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pork Roast 8 Oz Nonfat Yogurt Bread Crumbs -- Seasoned Roll it in FF yogurt, then in seasoned crumbs. Roast on a wire rack at 400 for about 30-40 minutes. Check with a meat thermometer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Asparagus Recipe By :Barbara Kafka (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grilled, Smoked, Bbq Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I just picked up Barbara Kafka's new book on roasting. She says that 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 * Roasted Chick Peas Recipe By :(Nancy Morgan Lewis) Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Legumes Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked chickpeas -- rinsed and drained 1 Tbs. olive oil Coarse salt In a medium bowl, toss the chick-peas with the oil to coat. Spread on a baking sheet and bake at 375 degrees for 40 minutes or until brown and crisp (I had to cook them for 60 minutes before they got brown and crisp). Remove from the oven and sprinkle with salt to taste. I used canned chick peas when I made this and it turned out fine. However, dried chick peas that have been soaked and cooked supposedly get drier and crisper when roasted. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Chick Peas #2 Recipe By :Lesley Cioccarelli Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups cooked chickpeas -- drained well and blotted dry 1/2 Teaspoon black pepper 1/2 Teaspoon ground cumin 1/2 Teaspoon ground coriander 1/4 Teaspoon cayenne Preheat oven to 200 degrees C (400 F) Put spices and chickpeas in a bag and shake. Spread the chickpeas onto a non-stick baking sheet in one layer. Bake for about an hour or until crunchy. Cool and store in an airtight container. Notes: * Note that no oil is used in this recipe. Every other recipe I've seen uses oil with the spices. The only reason I can think of for this is to get the spices to stick - but if the chickpeas are slightly damp then it works perfectly without the fat. * You can use canned chickpeas for this, just wash and drain them first. * Use any spices that you like, those listed above a just one tasty combination. A friend suggested tossing chickpeas in honey then baking - I haven't tried this yet, but sounds interesting - honey and ginger maybe? - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Eggplant, Prevention's Recipe By :Middle Eastern Light,Sept 1996 (Tina Bell) Serving Size : 4 Preparation Time :1:30 Categories : Eat-Lf Mailing List Information, Tips, Misc. Mediterranean Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant PREPARATION: 1. Roast it, skin and all and preferably over a wood or charcoal fire, until it completely collapses. 2. Slit or halve it, and scrape the pulp into a strainer. Allow the potentially bitter juices to drain out for two to three hours or overnight (refrigerated). USE: Substitute for meat when stuffing vegetables, or making baba ghannouj, or add to soups and stews. BABA GHANNOUJ - puree of roasted eggplant flavored with sesame tahini, olive oil, lemon juice and garlic. Usually used as dip and eaten with toasted pita points. (rounds cut into triangles). - - - - - - - - - - - - - - - - - - - NOTES : "If you find yourself eschewing instead of chewing eggplant because you think it's too bitter, here's the secret to sweetness; ROAST IT." * Exported from MasterCook * Roasted Garlic (How To) Recipe By :Sally Eisenberg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Whole garlic 1 Tablespoon olive oil foil salt pepper Preheat oven to 275 degrees F. Remove the papery outer layers from 1 whole head of garlic. Cut of the top of the garlic head. Drizzle olive oil over the head of garlic, salt and pepper to taste. Wrap in foil and bake for 2 hours. Sprinkle with grated cheese and fresh herbs ( optional ) , after the first hour of baking. To serve: Squeeze garlic paste from the garlic clove onto crackers or sliced bread and spread. The garlic can be add to most recipes that call for garlic. The roasted garlic is very mild compared to raw garlic. - - - - - - - - - - - - - - - - - - - NOTES : I use the roasted garlic in a wonderful chinese recipe that I duplicated from a great restaurant near our home. Lou&Sally Eisenberg sparky@netgate.net * Exported from MasterCook * Roasted Mustard Potatoes Recipe By :Eat In the Kitchen With Rosie & Oprah (Pat Keys) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil cooking spray 4 Tb Dijon-style mustard 2 Ts Paprika 1 T Ground Cumin 1 T Chili Powder 1/8 T Cayenne Pepper 16 Whole red potatoes -- baby Preheat the oven to 400 degrees. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes in the prepared roasting pan, leaving a little space between them. Bake for 45 minutes to 1 hour, until the potatoes are fork tender. Fat per serving= 1.7 grams Calories per serving= 137 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Pears With Anise Crumbs Recipe By :San Jose Mercury News Web (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable spray for cooking sheet 6 pears -- unpeeled, skins unbroken and stems intact Bartlett or D'Anjou 2 tablespoons anise crumbs Anise Crumbs: 1/4 cup bread crumbs -- coarse (from toasted honey wheat bread or your favorite dense wheaty bread) The success of this pear dessert depends upon using pears with unbroken skins. Preheat oven to 450 degrees. Coat baking sheet with a light film of vegetable spray and wipe off excess. Arrange pears on sheet and bake 25-30 minutes or until they look rumpled and are very tender when you pierce them with tip of a knife. (Don't test until end of prescribed cooking time.) Place hot pears on individual dessert plates and sprinkle with anise crumbs. Do not slice, but allow each diner to break into pears to savor burst of aroma and the creamy, custardy interior. Per pear with crumbs: 110 calories, no cholesterol, no saturated fat, 1g total fat, 10mg sodium. For Anise Crumbs: Blend ingredients in a small bowl. Cover and refrigerate. Will keep for weeks, longer frozen. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Pepper Sauce (For Salmon Or Trout) Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion 1 clove garlic 1 large red bell pepper -- or 2 small Juice of 1 lemon Salt and freshly-ground black pepper Chop onion and garlic and microwave for 5 minutes, or dry-fry. Flame pepper(s) or toast under grill until skin blackens. Place in plastic bag for ten minutes, then peel skin. Remove pips and white veins, and chop rougly. Place peppers, onions, and garlic in a food processor, and blend, adding lemon juice until mixture resembles a thick cream in texture. Season to taste. This is very, very popular in my family, even with the high-fat types. So much so that when we had trout again last Sunday my husband demanded I make it. [Annabel] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red And Green Pepper Dip Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chile Pepper Dishes Dips Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Red Bell Pepper 1 Green Bell Pepper 1 1/2 cups Mayonnaise 1/2 cup Sour Cream 1 teaspoon Dried Parsley -- Crushed -----GARNISHES----- Fresh Parsley -- chopped, or Dried Parsley -- Crushed Paprika 2 tablespoons Lemon Juice 1 tablespoon fresh parsley -- chopped Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Pepper Dip Recipe By :(Theresa Grant) Serving Size : 24 Preparation Time :0:00 Categories : Appetizers Chile Pepper Dishes Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Chevre, soft or cream cheese 2 Red bell peppers, roasted 1 Red chile pepper, roasted 2 tb Olive oil 1 tb Honey 1 cl Garlic, quartered 2 tb Rosemary -- snipped OR -- 1 ts dried -- crushed Assorted dipping veggies Combine goat cheese, red bell and chile peppers, olive oil, honey and garlic in food processor, blend until smooth. Stir in rosemary and transfer to serving bowl. Serve immediately or cover and chill up to two days. Formatted by T. Grant fromn BH&G Holiday Appetizers. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Pepper Salad Recipe By :COOKING MONDAY TO FRIDAY,SHOW #MF6714 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups roasted red peppers -- cut into 1" pieces 2 cups celery -- finely diced 2 cups zucchini -- cut into 1/2-inch cubes, parboiled for 1 minute 2 cups corn -- cooked or frozen kernels, thawed 2 cloves garlic -- parboiled, minced 1/2 cup nonfat mayonnaise Lemon juice to taste Dijon mustard to taste Salt and freshly ground black pepper to taste Combine the peppers, celery, zucchini and corn. Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper. Combine vegetables with dressing. Yield: 4 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Pepper Salsa Recipe By :FF List (Katherine L. Rodman) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium red bell pepper 1 medium yellow bell pepper 1 medium green bell pepper 1/3 cup chopped green onions 1 tablespoon chopped fresh cilantro 2 teaspoons lime juice 1/2 teaspoon salt 1 large tomato -- seeded and chopped 1 jalapeno pepper -- seeded and chopped Roasted Red And Green Pepper Dip Cut bell peppers in half lengthwise, remove seeds. Place peppers, cut side down on broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes or until skins are charred. Place peppers in brown paper bag for 10 minutes. Peel and discard skin from pepper halves; chop. In medium bowl, combine bell peppers and remaining ingredients; mix well. Cover, refrigerate until serving time. Salsa can be stored in refrigerator up to 1 week. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Red Pepper Serving Ideas Recipe By :Sharon Badian Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I am usually pretty greedy when it comes to roasted red peppers and eat them on French or Italian bread toast with cream cheese or drizzled with a little bit of very good extra-virgin olive oil. Grate on a little black pepper. It's great. I often had it for breakfast when I had a bumper crop of roasted red peppers. I stuffed them once too but I can't remember what I stuffed them with - some sort of cheese. I think it was feta. You don't need a lot of feta since it's a fairly strong cheese. Now I remember. I stuffed them with feta cheese. Drizzled on a little olive oil. A little black pepper. Bake until hot. I served them as an appetizer. Because of the cheese, it's pretty high fat so best to stick to very small portions. You might try stuffing them with lowfat or non-fat cream cheese though I don't know how the nonfat stuff cooks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Broth Recipe By :(Maxine L. Wolfson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- oil for the roasting pan 8 large carrots -- washed and cut in chunks 2 large onions -- peeled and quartered 2 turnips -- washed and chunked or parsnips 2 cloves garlic -- peeled whole cloves -- (about 12) whole allspice -- (about 12) 1 sprig fresh thyme -- or 1/2 tsp powdered 1 teaspoon fresh ginger -- grated Set oven for 400degrees F. Place veggies on a lightly greased pan, and roast until carmelized, 45 minutes to 1.5 hour. Place veggies in soup pot with 3 quarts of water, cloves, allspice, and thyme. Pour 1 cup cold water into roasting pan, and scrape well. (This is to get all the caramelized juices into the pot for flavor). Add to soup pot and simmer for 2 hours. Remove from heat. Add ginger and allow to sit for 1 hour. Strain out all solids. Broth will keep for up to 1 week in the refrigerator. Can be frozen. (Note: I freeze it in ice cube trays, then transfer it to sealed containers. 1 cube = 1 ounce of liquid. Very handy. The original recipe called for tossing the veggies, but I grind them up and make patties with a little cracker crumb, then heat them in a non-stick skillet until brown.) Note: You could experiment with adding a little water to the pan instead of oil, to make a ff broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Lasagne Recipe By :Graham Kerr's Kitchen,adpt (Diane Oyler) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb red bell peppers -- seeded and diced 1 carrot -- cut into matchsticks 2 zucchini -- cut into half moons 1 eggplant -- cut into cubes 1 onion -- peeled and chopped 1 teaspoon olive oil -- with a dash of toasted sesame oil 1 teaspoon basil pepper 6 cloves garlic -- peeled and wrapped in foil --------------- 1/2 tsp olive oil 8 med mushrooms -- cut thick 1/2 pound spinach -- cut into strips pepper --------------- 9 lasagna noodles -- cooked 1/2 cup lowfat mozzarella cheese 1/4 cup parmesan cheese 1 jar spaghetti sauce -- (IE, Ragu Light) The Vegetables Preheat oven to 400 degrees F. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and seasonings. Spread on baking sheet.....put foiled wrapped garlic in the corner of the pan. Bake for 30 minutes and then stir. Bake 15 min more. Remove and transfer to a large bowl. Squeeze baked garlic into the vegetables and stir well. The Spinach Layer Pour the oil into a large frying pan or wok on medium heat and fry the mushrooms until they start to brown. Add the spinach and seasonings and cook until spinach wilts. Add a tblsp of water if needed to help steam the spinach down. Transfer to a sieve to drain excess moisture. To assemble Spoon a little sauce into a baking dish. Lay first 3 noodles down. Cover with 1/3 sauce, the mushrooms and the spinach, add a sprinkle of parmesan. Cover with three more noodles, 1/3 sauce, the roasted vegetables and another sprinkle of cheese. Cover with last 3 noodles, the remaining sauce and parmesan and the mozzerella. Bake at 400 F for 30 minutes. Remove from oven and let rest for 15 minutes before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Salad Recipe By :WW's Pasta Cookbook (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Red pepper -- seeded and cut -- in 1/2 inch strips 1 Green pepper -- seeded and cut -- in 1/2 inch strips 1 Yellow pepper -- seeded and cut -- in 1/2 inch strips 1 eggplant -- cut in 1" slices (Aubergine) 2 Zucchini -- cut in 1/2" slices (Courgettes) 2 small onion -- quartered 4 large garlic clove 4 teaspoons Olive oil 1 tablespoon fresh basil -- shredded 4 tomatoes -- quartered 6 ounces pasta -- any shape Salt and freshly ground Black pepper Basil leaves, to garnish Preparation time: 10-15 minutes Cooking time: 40-45 minutes Calories per serving: 245 Freezing not recommended 1. Preheat the oven to Gas Mark 6/200'C/400'E 2. Put the peppers, aubergine, courgettes, onions and garlic in a large roasting tin. Sprinkle with the olive oil and toss in the basil and plenty of salt and freshly ground black pepper. Bake for 20 minutes and then stir the vegetables, add the tomatoes and bake for 20-25 minutes more or until the vegetables are soft and browning. 3. Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 8 -1 0 minutes or until al dente. Drain well and squeeze the garlic over the pasta in the colander. 4. Remove the brown outer skins from the onions and discard. Fold the pasta into the vegetables in the roasting tin to soak up all the juices. Check the seasoning and transfer to a warm serving dish. Garnish with basil leaves and serve warm. Cook's notes: Fresh sprigs of thyme or oregano could be used instead of basil. Baked garlic goes quite soft and loses its pungent taste so don't be afraid to use lots of it! Selections per serving: 1-1/2 Carbohydrate; 1 Fat; 3 Vegetable Recipe by: the Weight Watcher's Pasta Cook Book - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rocky Road Brownies Recipe By :(Angella Anderson) (Reggie Dwork) Serving Size : 8 Preparation Time :0:20 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- whipped 1 c sugar 1 tbsp vanilla 1/2 c cocoa powder -- sifted 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 1/2 c flour 1 cup marshmallow cream Preheat oven at 325. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 18 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rocky Road Brownies #2 Recipe By :(Angella Anderson) Serving Size : 8 Preparation Time :0:20 Categories : Cakes & Frostings Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites -- whipped 1 C sugar 1 Tbsp vanilla 1/2 C Cocoa Powder -- combo. w/carob -- Sifted together 1/4 Tsp baking soda 1/4 Tsp baking powder 1/4 Tsp salt 1/2 C flour 1 C Marshmallow Cream Preheat oven at 325 deg F. Prepare a 9 x 13" pan with cooking spray and flour. In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour. In another mixing bowl, combine egg whites, sugar, vanilla, and marshmallow cream. Mix dry ingredients with wet ingredients just until moistened. Pour mixture in to prepared pan. Bake for 18 minutes. These are fabulous!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 192.6 Fat 0.9 g Carb 45.8 g Dietary Fiber 1.8 g Protein 3.9 g Sodium 153 mg CFF 3.7% * Exported from MasterCook * Rolled Chicken Tacos Recipe By :(AshsNet@aol.com) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Chicken breasts, boned -- split skinned 2 cups Green chili salsa 12 Corn tortillas 3 cups Lettuce -- shredded Preheat oven to 300~F. Rinse chicken breasts and place in casserole dish. Pour salsa over chicken, cover and bake 1 1/2 hours. Cool. Shred chicken and put back in sauce. Reheat when ready to use. Place 1/12 mixture in 1 warmed corn tortilla and roll it up. Serve on a bed of shredded lettuce. Nutrition Analysis per serving: 297 cal; 27gm pro; 32gm carb; 12gm fat; 100mg sod; 62mg chol. Serving Size: 2 rolled tacos. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Croutons Recipe By :Fields of Greens,AnnieSommerville(Curtis Jackson) Serving Size : 4 Preparation Time :0:15 Categories : Breads Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves fresh garlic -- finely chopped 1/4 baguette -- thinly sliced on a diagonal 1/4 teaspoon fresh rosemary -- finely chopped Preheat oven to 375 degrees F. Spread the garlic on the baguette slices; sprinkle with the rosemary. Bake on a baking sheet for 8 to 10 minutes, until the croutons are crisp and very lightly browned. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Tuscan White Bean Soup. NOTES : The original recipe calls for 2 tablespoons of olive oil. Instead, I use minced garlic from a jar in place of fresh garlic, because the trace of oil in it helps it to spread easier but the oil content is very tiny. * Exported from MasterCook * Rosemary-basil Bread Recipe By :bread-bakers-digest (Heather Roch) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Medium Size Loaf: 2 1/4 Cups bread flour 2 Tablespoons sugar 1 Tablespoon dry milk 1 Teaspoon salt 2 Tablespoons dried rosemary -- or 3 T 1 Tablespoon basil 3/4 Tablespoon olive oil 7 1/2 oz water 1 tsp yeast Bake on light. This is TRUELY WONDERFUL bread!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 113.3 Fat 1.4g Carbs 21.6g Fiber 0.8g Protein 3.4g Sodium 181mg CFF 11.1% * Exported from MasterCook * Rosemary-olive Focaccia Recipe By :Waldine Van Geffen VGHC42A (Wendy Lockman) Serving Size : 4 Preparation Time :0:00 Categories : Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen bread dough -- thawed 3 tablespoons Olive oil 1 tablespoon Fresh rosemary -- minced or 1 teaspoon Dried rosemary 3/4 cup Parmesan 6 Kalamata olives -- pit,quarter 4 Oil-pk dried tomatoes -- drain -- cut in strips 2 pounds Cloves garlic -- thinly sliced Fresh rosemary sprigs -- opt Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are dombined. Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve. (wrv) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosh Hashanah Gelt Recipe By :LA Times (Heather_Strenzwilk.Roch) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs carrots -- peeled & sliced 3 tablespoons nonfat chicken broth 2 tablespoons orange juice 2 teaspoons sugar 1/2 teaspoon ground cinnamon 10 dried apricots -- slivered Place carrots in saucepan. Cover with water and bring to boil. Reduce heat and simmer 10 minutes. Drain and rinse under cold water. Heat nonfat chicken broth in non-stick skillet. Add carrots and orange juice. Combine sugar and cinnamon and sprinkle over carrots. Cook until carrots are glazed and sauce is slightly thickened, about 5 minutes. Stir in apricot slivers. Cook additional few minutes. Serve at once. Makes 8 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosie's Pesto Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Basil leaves -- fresh 2 Garlic cloves -- peeled (may use up to 5 cloves) * 1/4 c Pine nuts 1/4 c Parmesan cheese -- fresh grate 1/4 c Lemon juice -- fresh squeezed Put the basil, garlic, pine nuts, and parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed. * The amount of garlic you use is a matter of personal taste. Also, some garlic is more pungent. So start perhaps with 2 medium cloves, then taste, and add more if, as I do, you like a strong, garlicky flavor. Makes 3/4 cup pesto Fat per serving= 1.1 grams Calories per 1/2 TB= 14 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosy Berry Bowl Recipe By :Great Good Food by Julee Rosso(Karen Weber) Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pint Raspberries 2/3 C Raspberries 1 Pint Blueberries 1 Pint Strawberries -- hulled 1/2 C Nonfat Yogurt 1/2 C Nonfat Cottage Cheese -- (or to fill) 1 Tbsp Honey Blend yogurt, cottage cheese, 2/3 c. of raspberries and the honey. Chill. In a medium size bowl mix the raspberries, strawberries and blueberries. Spoon into individual serving bowls and top with the sauce. Note: Use fresh berries only. If you can still find any fresh berries, this is yummy. If you need a little crunch with your breakfast, you can sprinkle a few grapenuts over it. I think this should be low sodium too but I don't really know the sodium content of yogurt and cottage cheese so I don't know. - - - - - - - - - - - - - - - - - - - Serving Ideas : Garnish with mint sprigs if desired * Exported from MasterCook * Rotel Casserole Recipe By :Adrienne D. Griffeth Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes with green chilis -- (Ro-tel) 1/2 can nonfat chicken broth 1 pack frozen onions -- (12 oz) 1 can black beans -- (15 oz) drained and rinsed 1/2 turkey sausage -- link ( I could have done without this) 2 1/2 cups cooked rice -- (2 1/2 to 3) salt tabasco sauce i microwaved the onions in a little broth for 3 minutes or so. added the chopped turkey sausage and nuked for another 3 minutes or so. added the remaining ingredients and warmed. it tasted pretty good, and made quite a bit! thanks for the suggestions and recipes! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotel Chicken Recipe By :Susan Jennings Serving Size : 1 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken -- cut up seasonings 1 can mushroom -- or 2 small cans 1 can tomatoes with green chilis -- or 2 cans (Rotel tomatoes) Take 1 chicken, cut up (or 4-5 chicken fillets). Wash and pat dry. Season with any of your favorite seasonings (I use pepper, garlic powder, Adobo (So. Am. Spice), Creole Seasoning, etc). Put in casserole dish. Pour 1-2 sm. cans of mushrooms over chicken (You may omit if you don't like mushrooms). Pour 1-2 cans of Rotel diced tomatoes over all(depending on how "soupy" you like them). Bake covered about 1 1/4 hours at about 350-375 or until done. I like to serve over rice with a side of green beans!!! The tomato "drippings" are good over the cooked rice! Yummmmmmm! Hope you enjoy! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotel Dip Recipe By :Susan S. Oehlers Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tomatoes with green chilis -- (Ro-Tel) 1 can black beans cornstarch mix them together and thicken with a little cornstarch Serve as dip or on rice or couscous. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotel Potatoes Recipe By :(Tracey Sconyers) Serving Size : 2 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Potatoes Side Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz tomatoes with green chilis -- diced 2 Lg Potatoes -- to 3 Optional: 4 Egg Beaters(r) 99% egg substitute -- or equiv to 4 eggs 2 ounces nonfat cheddar cheese 4 Tortillas -- to 6 C Microwave or boil the potatoes until they are half-cooked; the flesh should still be firm, and not crumbly. Let them cool until you can comfortable handle them, and cut into bite-sized pieces. In a large skillet, dump the can of Rotel tomatoes and moist of the juice, then add potatoes. Cook over medium heat, stirring occasionally, until most of the tomato liquid has been absorbed by the potatoes (this takes anywhere from 10 to 30 minutes, and is usually dependant on how hungry you are). Optional: If you want to add eggs at this point, make a crater in the center of the pan and add eggs. Continue cooking over medium heat until eaggs are scrambled. When they are just about down, stir thoroughly with the potato mixture. Serve with cheese (optional), either alone, or wrapped in steamed tortillas. With the eggs and cheese, this make a simple, spicy, and very filling breakfast. Other ideas I have yet to try: Stir in spinach, zucchini, mushrooms, and or onions with the potatoes. Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 477.2 Fat 5.2g * Exported from MasterCook * Rotel-a-roni Recipe By :(Tracey Sconyers) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Mexican & Southwestern Rice Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces tomatoes with green chilis -- diced w/liquid (Ro-Tel) 1 package Rice-A-Roni -- spanish style 2 1/4 C Water 2 Tbsp Water -- additional Optional: 2 Tbsp Butter Or Margarine 2 Tbsp Nutritional Yeast -- to 3 T If using margerine, saute the rice-a-roni according to package directions. I like to simply saute the rice/vermicelli mix in a *dry* nonstick pan until its golden brown (don't try adding water or broth, it will stick; just dry-cook it) Add the water, tomatoes, and seasoning packet, bring to a boil, cover, and cook for 20 minutes (basically just what the package says to do). Spoon onto plates, and sprinkle with nutritional yeast (I think this last step *really* makes the dish). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rotel-n-rice Corn Soup Recipe By :(Tracey Sconyers) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Mexican & Southwestern Rice Side Dishes Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces tomatoes with green chilis -- diced w/liquid (Ro-Tel) 1 1/2 C Rice -- cooked 1/2 Pkg Frozen Corn 3 C Water -- or veg or chicken -- stock Optional: 2 Corn Tortillas -- cut into 2"(to 3) 1/2 Red Bell Pepper -- seeded & cut in -- strips 1 C Cooked Chicken -- shredded If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, chicken (optional), and stock to the pot, and heat thouroughly, about 10 minutes or so. Just before serving, stir in tortilla strips. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rough Puff Pastry Recipe By :COOKERY THE AUSTRALIAN WAY (Shel Talmy) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- 300 g 1/2 C Water 3/4 C Shortening -- 185 g 1/4 Tsp Salt 1/4 Tsp Lemon Juice 1 Egg Yolk Sift flour and salt. Beat yolk, add water and lemon juice. Cut shortening into pieces the size of a walnut and add to flour. DO NOT RUB IN. Add liquid to flour and mix to a soft dough without breaking pcs of shortening. Turn on to floured board and shape into rectangle. Roll pastry lightly, keeping rectangular shape. Sprinkle lightly with flour and fold in three by placing the lower third over centre third, and top third over lower third. Rest pastry in refrigerator 5 min. Turn pastry so that the folded edge is to the left, press rolling pin at intervals along pastry thus evenly distributing the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep pastry in good rectangular shape. Proceed as before, sprinkling with flour and rolling and folding until pastry has been rolled and folded three times. Rest pastry in refrigerator 5 min after each folding. Cover and place pastry in refrigerator until required. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Royal Icing (Wilton's) Recipe By :Wilton (David Barton) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Wilton Meringue Powder 1 lb confectioners sugar -- (about 4 cups) 6 tablespoons warm water (one less for a stiffer icing) Note: keep all utensils completely grease-free for proper consistency. Beat all ingredients until icing forms peaks (7010 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand-held mixer). Makes 3 cups. This stuff will dry *very* hard; I swear, if you brush your arm against a sharp edge you will get arterial bleeding. Eat with care; however, decorations (like flowers) made with this last a *long* time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Royal Zucchini Parmesan Recipe By :(Judy Moore) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb ground turkey -- lean 1 onion -- chopped 1 green onion -- chopped 1 tbsp vegetable oil -- optional 10 ounces tomatoes with green chilis -- (Ro-Tel) other spicy brand) 8 oz tomato sauce 6 oz tomato paste 1 bell pepper -- chopped 1/2 tsp oregano 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic salt 4 medium zucchini -- sliced crosswise -- 1/4" thick 1/2 cup grated parmesan cheese Sautee ground turkey and onion in oil until meat is browned and crumbly. Add Rotel tomatoes, tomato sauce and paste, and green pepper. Simmer for 10 minutes, stirring occasionally. Blend in oregano, salt, pepper, and garlic salt. Add zucchini and simmer another 10 minutes. Put all into a shallow ungreased 3-quart casserole dish and sprinkle with the cheese. Bake at 350 for 45 minutes. Makes 6 servings @ 265 calories each. According to HCF exchanges each serving is 3 1/2 meat, 2 1/2 vegetables, 1/2 fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ruby Poached Apples Recipe By : Vegetarian Times Mag, Dec '92 (diane crhn32b) Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 md Tart apples 2 c Red wine -- such as Zinfandel Cinnamon stick 1 tb Honey Grated orange peel -- garnish PEEL APPLES, leaving them whole, with stems intact if possible. Working from the bottom, remove core with a sharp knife or melon baller. Place apples in a large saucepan. Add wine, cinnamon stick, and honey. Place pan over med-high heat and bring to a boil. Lower heat to medium and simmer, uncovered for 25 to 30 minutes, or until apples are soft but not mushy. Serve apples with poaching liquid, garnished with orange peel. Makes 6 servings. SOURCE: Vegetarian Times Mag, Dec '92 Mary Carroll, author The No Cholestrol (No Kidding) Cookbook - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rum Balls Recipe By :Erika Langham Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 90 grams plain cake -- lowfat 1 tablespoon apricot jam 1 tablespoon cocoa 2 teaspoons rum -- (or more!) 1/2 cup sultanas Blend til smooth, add rum to taste, roll into balls, then roll in a little coconut ! Store in refrigerator ! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Runza Recipe By :Sukee Bailey Hello (Annette ) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb ground turkey -- (white meat) 1/2 head cabbage -- sliced 1 onion -- chopped 1 loaf frozen bread dough -- partially thawed salt and pepper 1 c lowfat cheddar cheese -- grated Yield: 4 servings Brown ground turkey and onions. Drain. Add cabbage and simmer until cabbage in tender and turkey is cooked. (I like garlic powder and seasoning salt added to this.) Slice dough into 8 even slices. On a floured board, roll each section into a small circle filling with turkey mixture. Sprinkle with some cheese and pinch closed. Bake in 350 degree oven until bottoms are well browned. Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again.. just heat-up with Microwave oven. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Bean Soup Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chickpeas 4 ounces ham -- tiny bite size hunks 1 Tb Ham flavoring 3 large carrots 2 stalks celery 2 small onions -- chopped 2 bay leaves Soak the chick peas overnight. Rememberbing to do this is the hardest part of the soup, but you get used to it after a while. Next day, drain them pick through to make sure there are no pebbles, and cover with water about three inches above the beans. Meanwhile in a food processor or by hand chop the vegetables. After about an hour add all of the other ingredients, and simmer gently for about 3 hours or until the beans are nice and mushy. Oh, yes don't forget to salt the beans when you first cook them. I buy flavorings in jars 1 pound size. They are perfect for soup. You don't really have to put the ham pieces in this soup is you are a purist, but we like a little bit of ham in our bean soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Potato And Mushroom Croquettes Recipe By :LF Jewish Veg.Ckbk,Wasserman(Bobbi Pasternak) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs potatoes -- peeled and chopped 5 cups water 1 onion -- peeled and chopped 1/4 lb mushrooms 1 tsp oil 1 Tbsp water salt/pepper to taste 1 cup matzo meal 1 Tbsp oil Passover Seder Ideas from "The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions from Around the World" by Debra Wasserman. Available from the Vegetarian Resource Group, PO Box 1463, Baltimore MD 21203, (410) 366-8343. Boil potatoes in water til tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over med-high heat and fry croquettes ofr 8 minutes on each side. Serving size is 2 croquettes per person. calories/serving=265; Fat 4 gms; Protein 6 gms; Carbohydrates 52 gms; Fiber 4.3 gms. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Zucchini Dill Casserole Recipe By :Please to the Table-The Russian Cookbook(Curtis Jackson) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Main Dishes Side Dishes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Lg Zucchini -- chopped 3 medium Carrots -- cut into 1/4" dice 2 C Chopped Onion 2 Ribs Celery -- cut into 1/4" dice 2 Tbsp Tomato Paste 3 Tbsp Fresh Parsley -- (1 C) chopped Fresh Parsley -- for garnish 2 Tbsp Fresh Dill -- chopped Salt And Pepper -- to taste 2 C Tomato Juice 3/4 tsp Sugar -- or more to taste 1 1/2 tbsp Cider Vinegar I'll take this as a subtle hint, and post one of our favorites. This is heavily adapted from "Vegetable-Stuffed Zucchini with Feta Cheese Sauce" in "Please to the Table -- The Russian Cookbook". It works equally well with yellow squash or bell peppers, (in fact, my favorite is yellow crookneck squash), but is usually better with zucchini or a mix of zucchini and squash. In a large skillet or dutch oven, saute' carrots in water or vegetable stock over medium-high heat for about 5 minutes. Add the onions, celery, and zucchini and saute', stirring, until all the vegetables are soft and colored, about 20 minutes. Preheat the oven to 375 F. Stir in the tomato paste and saute' for 3 to 4 minutes more. Remove from heat and stir in the parsley and dill. Mix the tomato juice with the sugar, vinegar, salt, and pepper; then stir this mixture in as well and just bring to a boil. Pour the mixture into a flat-bottomed heatproof casserole that will accommodate the entire amount (I think we use a 10 x 15 x 2 which is plenty large enough). Bake in the oven, adding tomato juice if it gets dry, until the zucchini are tender, about 40 minutes. Sprinkle with parsley before serving. Serves 6. The original recipe called for a cup of feta cheese, preferrably Bulgarian, to be crumbled over the top and baked 10 minutes longer. Fatfree feta (if such a thing exists) might work. We haven't made this since we went VLF, but I imagine I would sprinkle a few tablespoons of fresh grated fatfull Parmesan over the top to give it that cheesy edge that used to be supplied by the feta. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Beer Bread Recipe By :The Bread Machine Cookbook II,Donna German (Heather Roch) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 Cup beer 1 1/2 Tablespoons vegetable oil 1/4 Teaspoon sugar 1/4 Teaspoon salt 1 Cup rye flour 1 Cup bread flour 1 Teaspoon yeast --medium-- 1 1/8 Cups beer 2 1/4 Tablespoons vegetable oil 1/3 Teaspoon sugar 1/3 Teaspoon salt 1 1/2 Cups rye flour 1 1/2 Cups bread flour 1 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - NOTES : A subtly different flavored loaf with a great texture. Slices well for sandwiches. * Exported from MasterCook * Sacred Heart Diet Recipe By :(Lord Jon) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** You may eat as much of the soup as you want, as often as you want. In addition to the soup, consume the following: Day 1: ALL FRUITS, EXCEPT BANANAS. Cantaloupe and watermelon are lower than most fruits. Eat only the soup and fruits. You may drink unsweetened tea, cranberry juice or water. Day 2: ALL VEGETABLES. Eat until you are stuffed with fresh or canned vegetables. Try to eat green leafy veggies; stay away from dry beans, peas, and corn. Eat along with the soup. At dinner time on this day, reward yourself with a big baked potato and butter. DO NOT EAT ANY FRUITS. Day 3: EAT ALL SOUP, FRUITS AND VEGGIES YOU WANT. DO NOT HAVE A BAKED POTATO. Day 4: BANANAS AND SKIM MILK. Eat 3-6 bananas and drink 8 glasses of skim milk on this day. Drink as many glasses of water as you can, along with the soup. Bananas are high in calories and carbohydrates and so is the milk, but on this particular day, your body will need the potassium, carbohydrates, proteins and calcium to lessen your craving for sweets. Day 5: BEEF AND TOMATOES. You may have 10-20 ounces of beef (or skinless chicken) and a can of tomatoes or as many as six fresh tomatoes on this day. Try to drink at least 6-8 glasses of water today to wash away the uric acid in your body. Eat the soup at least once this day. Day 6: BEEF AND VEGGIES. Eat to your heart's content. You can even have two or three steaks, if you like, with green leafy vegetables, but NO BAKED POTATO. Be sure to eat the soup at least once today. Day 7: BROWN RICE, UNSWEETENED FRUIT JUICE, AND VEGETABLES. Again, stuff, stuff yourself. Be sure to have the soup at least once this day. If you have lost more than 15 pounds, STAY OFF THE DIET FOR TWO DAYS before resuming the diet again, on Day 1. DEFINITE NO-NO'S: Bread, alcohol, and carbonated drinks (including diet drinks). STICK WITH WATER, UNSWEETENED TEA, BLACK COFFEE, UNSWEETENED FRUIT JUICES, CRANBERRY JUICE AND SKIM MILK. The basic fat burning soup can be eaten anytime you feel hungry. Eat as much as you wish. Remember, the more you eat, the more you will lose. NO FRIED FOODS, OR BREAD! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Rice Recipe By :Nicki Fritz Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup instant rice 1 cup water 1 tsp chicken bouillon 1/2 medium tomato -- chopped 1 tbsp corn 2 pinches mexican saffron threads -- (maybe 1 tsp) This is a little boring. [NF] Bring water, bouillon and tomatoes to a boil. Add rice, corn and saffron.Stir it up well, and let it sit for 5 minutes, until all water is absorbed. Stir again and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sage Info Recipe By :San Francisco Chronicle Food Section, 12/6/95 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sage Fresh sage leaves - lemony, camphorlike and pleasantly bitter - are perfect for seasoning many fall and winter foods. Try tucking a few leaves around a chicken or pork loin before roasting. Or for an Italian touch, lay sage leaves and a slice of prosciutto on chicken breasts, then fry in a small amount of olive oil. Chopped sage also is a wonderful addition to winter soups, pastas, risottos and vegetable dishes, especially those made with winter squash, potatoes or leeks. Storage Wrap leaves in a dampened paper towel and place in the crisper section of the refrigerator. They will keep a week. by Sibella Kraus - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad Dressing Recipe By :Gayle Whittington Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonfat sour cream nonfat mayonnaise vinegar -- flavored spices I start off with a fat free sour cream & fat free mayonnaise. This I thin out with vinegar. I use a garlic & tarragon vinegar that I put together myself, but any flavorful vinegar will help-raspberry, cider, champagne, tarragon, etc.. I put in enough vinegar to make it like a slightly thinned dip. If this is too tangy for you, use some water or vegetable broth instead. Then add spices. The one I made last night was almost like a green goddess in color. Powdered tarragon leaf, oregano, pepper, garlic, onion. Creamy & good. With the basic sour cream & mayo, you could add dijon mustard & honey w/extra mustard powder for zing. Or rice wine vinegar & soy sauce & ginger for an oriental flavor. Go wild. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad Nicoise Recipe By :CYNTHIA F. MAY Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans albacore 6 small red potatoes -- cut in bite sized wedges and boiled (6 to 8) 1 pound green beans -- steamed (al dente) Cut 1/2 cucumber -- cubed 2 T capers 2 T lemon juice salad greens (romaine -- radicchio, etc. chopped coarse) 1 small nonfat Italian salad dressing -- (7 Seas) Dressing Totatoes cut in wedges (if you can get decent ones where you are) Mix all ingredients together except salad greens on which this dish should be served. Tasty, low fat, SUMMERY! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn Recipe By :Betty Crocker's Bread Machine Ckbk (Reid Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg -- plus enough water -- to measure 1 cup -- plus 2 Tablespoons 1 tsp Salt 1 Tablespoon Sugar 1 tsp Sugar 1/4 Cup Butter 2 Tablespoons Butter 3 Cups Bread Flour 1 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/Whte cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : Margarine is not recommended for this recipe. * Exported from MasterCook * Salmon Burgers Recipe By :Sharon Foulk Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 oz canned salmon 3/4 cup quick-cooking oats -- uncooked 1 egg -- beaten or substitute 2 egg whites 1/2 cup onion -- chopped 1 tablespoon parsley -- chopped 1 tablespoon lemon juice -- or vinegar 1 teaspoon brown mustard Salt and Pepper to taste several dashes of Worchestershire sauce 4 hamburger buns condiments: mustard -- mayo, catchup, chili sauce (the kind you would use with shrimp) -- thousand island, etc. lettuce -- onion, tomato, pickles, jalapeno slices-whatever you like on a hamburger is good on these serves 4 Drain salmon and mash well, crushing the bones*. Mix with egg, oats, onion, parsley lemon juice, mustard, worchestershire sauce, salt and pepper. Form into 4 patties. Spray a pam large enough to hold all 4 patties with pam and cook burgers til browned on both sides. *When you empty the salmon into the bowl, you'll notice it is in chunks. Pry the chunks apart and you will find the bones all together. If you carefully remove them to the side of the bowl, it makes crushing them much, much easier. You don't want to discard them because they are such a great source of calcium. I bought the salmon at Sam's and doubled the recipe because these freeze great.[Sharon] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon Burgers With Pickled Cucumber On Pumperknickel Recipe By :COOKING LIVE, SHOW #CL8647 (Tina Bell) Serving Size : 4 Preparation Time :0:00 Categories : Canning, Preserves, Pickles Eat-Lf Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber -- (about 1 pound) 1 tablespoon cider vinegar 1 1/2 teaspoons sugar 1/4 teaspoon red pepper flakes 1 large egg white 1 tablespoon soy sauce 1/2 teaspoon fresh ginger root -- grated 3/4 pound salmon fillet -- skin discarded and fish cut into 1/4 inch pieces 1/2 cup bread crumbs -- fine 2 scallions -- chopped fine 1 teaspoon mustard seed Pam 4 small green leaf lettuce -- leaves 8 slices pumpernickel bread -- (about 10 ounces) With a Japanese rotary slicer, cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste. In another bowl whisk together egg white, soy sauce and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor puree 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well. Heat a large non-stick skillet over moderately high heat until hot but not smoking, spray with pam and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices. Yield: 4 sandwiches - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon Spread Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cottage cheese nova lox onion -- optional salmon spread: for those nova lox lovers, mix some lox with FF cheese... not FF, but easily low in fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon Stir Fry Recipe By :Columbus Dispatch (R. S. Koss) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oyster sauce -- divided 2 tablespoons rice vinegar 2 teaspoons ginger -- minced 1 teaspoon soy sauce 2 cloves garlic -- minced, divided 1 1/2 pounds salmon -- skinned & boned 5 teaspoons oil -- divided 1/2 pound bean sprouts 1/2 pound snow peas 1 cup green onion 1 red bell pepper -- cut in strips 1/2 teaspoon sesame oil 1/4 teaspoon sugar 1/8 teaspoon pepper Combine 2 tablespoons oyster sauce, the vinegar, ginger, soy sauce and half of minced garlic. Add fish, turning to coat; cover and refrigerate about 30 minutes (no longer, or fish will become mushy). In non-stick skillet or seasoned wok, heat 2 teaspoons oil over high heat. Add remaining garlic and stir-fry 30 seconds. Add sprouts, snow peas, green onions, and sweet red pepper. Stir-fry 2 minutes or until tender-crisp. Stir in remaining oyster sauce, the sesame oil, sugar, and pepper. Remove from skillet and set aside. Drain fish, discarding marinade. Heat remaining oil in small skillet; add fish. Stir-fry about 4 minutes or until done. Add vegetables; gently toss. Heat through and serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salmon, Spinach And Cannelloni Recipe By :Uncommon Gourmet,Ellen Helman (Michele Hardy) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped spinach -- (10 ounce), thawed and drained 1 pound nonfat ricotta cheese 2 cups salmon -- poached and flaked salt and pepper -- to taste 4 tablespoons butter 2 cups heavy cream -- or substitute 1/4 cup tomato paste 1 package cannelloni -- 12 pieces -- 5oz homemade pasta cut into 6-inch squares 3 tablespoons Parmesan cheese Rolls of stuffed pasta filled with a mixture of spinach, cheese, and poached salmon, and laced with a heavenly tomato-cream sauce. A definite special occasion dish. 1. Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper. Set aside. 2. Make the tomato-cream sauce. In a medium saucepan, combine the butter, cream, and tomato paste. Bring the mixture to a boil, and let simmer until the cream is reduced by one-third. 3. Cook the pasta according to the package directions, and drain well. 4. Place 1/3 to 1/2 cup of the filling in each cannelloni. (If using homemade pasta, place the filling in the middle of each square of pasta. Fold over the sides towards the middle, overlapping them.) Place seam side down in a Pyrex baking dish. 5. Pour the tomato-cream sauce over the cannelloni. 6. Sprinkle with the Parmesan cheese. (Up to this point may be prepared several hours in advance and refrigerated. Return to room temperature before baking.) 7. Bake in a 350o oven for 20 to 25 minutes. Serve at once. 12 rolls - 8 generous portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3) - - - - - - - - - - - - - - - - - - -