Penne with Vodka and Spicy-Tomato Cream Sauce

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra-virgin olive oil
4 garlic cloves — minced
1/2 t Crushed red pepper — or to taste
Sea salt
28 oz crushed tomatoes in puree
1 lb penne
2 tb Vodka
1 c Heavy cream
1/4 c Fresh flat-leaf parsley — chopped

In an unheated skillet large enough to hold the pasta later on,
combine oil, garlic, crushed red peppers and a pinch of salt,
stirring to coat with oil. Cook over moderate heat just until the
garlic turns golden but not brown, 2 to 3 minutes. If using whole
canned tomatoes, place a food mill over the skillet and pure’e
tomatoes directly into it. Crushed tomatoes can be added directly.
Stir to blend, and simmer, uncovered, until sauce begins to thicken,
about 15 minutes. Taste for seasoning.

Meanwhile, in a large pot, bring 6 quarts of water to a rolling
boil. Add 3 tablespoons salt and the penne, stirring to prevent
sticking. Cook until tender but firm to the bite. Drain thoroughly.

Add the drained pasta to the skillet with the tomato sauce. Toss.
Add the vodka, toss again, then add the cream and toss. Cover, reduce
the heat to low for 1 to 2 minutes to allow the pasta to absorb the
sauce. Add the parsley and toss again. Transfer to warmed shallow
soup bowls and serve immediately. (Traditionally, cheese is not
served with this dish.)

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Per serving: 242 Calories; 24g Fat (95% calories from fat); 1g Protein; 2=
g Carbohydrate; 54mg Cholesterol; 17mg Sodium

Popularity: 8% [?]

Lu’s Beef (or chicken) Broccoli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef or chicken — thin slice
1 bn Broccoli*
Lu’s special chicken sauce
1 bn Green onions — sliced
Black pepper
White pepper
Cornstarch in water
Ginger
Garlic
1/2 pound Mushrooms — sliced
Wine

Marinate meat in Lu’s Special Sauce.

*Cut broccoli Florettes into fairly small sections (bite size). Cut off
tough outer portion of broccoli stems and slice thinly.

Heat wok with a little oil in it. Add garlic and ginger and stir-fry. Add
meat in marinade,green onions, and stems.

Cook until meat is almost done. Add broccoli florettes, mushrooms,
cornstarch and a little wine (or beer). Cook until broccoli is done.

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Popularity: 3% [?]

SUGARED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine — melted

*Or frozen, thawed Heat oven to 425. Grease bottoms of
12 medium muffin cups. Stir Corn Bread Mix, water,
brown sugar and egg just until mix is moistened.
(Batter will be lumpy.) Fold in blueberries. Fill
muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix
granulated sugar and cinnamon; dip tops of muffins
into butter, then into sugar-cinnamon mixture. 1
dozen muffins.

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Popularity: 5% [?]

Title: LOW CAL PUMPKIN CHEESE PIE
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1 Recipe unbaked pie shell
(recipe follows)
8 oz Cream cheese softened
2 tb Granulated sugar replacement
1 ts Vanilla extract
1 Egg
1 1/2 c Unsweetened pumpkin puree
1 c Evaporated skim milk
2 Eggs
2 tb Granulated suagr replacement
1 ts Cinnamon
1/4 ts Ea ground nutmeg ginger

Combine the softened cream cheese,2 T replacement (I
use granulated fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in
a mixing bowl or workbowl of processor. Beat or
process until well blended. Careful pour mixture over
prepared shell. Bake in a 350^ oven for 65-70 minute
or until a tester comes out clean.
Calories per 1/8 pie: 173 for the filling 120 for
shell total, 293 diabetic exchanges: for the shell 1
bread 1 fat for the filling: 1 high-fat meat,1 fat,1/2
fruit source Diabetic Dessert Cookbook

Reposted 4 you and yours via Nancy O’Brion and her

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Popularity: 4% [?]

BRAN MUFFINS+++FGGT98B

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bake it all mix — do not pack
1 Egg
1/4 c Sugar
3/4 c Buttermilk or sour milk*
1 c Whole bran
1/2 ts Baking soda

*To make sour milk, place 2 teaspoons vinegar into a
measuring cup and fill to the 3/4 cup mark with milk.
Break egg into bowl; beat. Add sugar and milk.
Stir in bran and let stand a minute to moisten. Add
Mix and soda. Stir quickly until just mixed. Batter
will be lumpy. Fill muffin cups, rubbed well with
shortening, 1/2 full. Bake in a 425 F. oven, 15
minutes. Serve hot with jam or jelly. YIELD: 10 to 12
large muffins

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Popularity: 4% [?]

WANDA’S BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk with 1 tbsp lemon
Juice
1/4 c Vegetable oil
2 Egg whites
2 ts Brown sugar or honey
1 1/2 c Whole wheat flour
1 1/2 c Uncooked, unprocessed bran
1 t Soda
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 c Heinz baby food prunes
1 c Apple sauce
Nuts, raisins as desired

Preheat oven to 350. Combine milk oil, egg, sugar,
prunes, and applesauce with fork in bowl. Set aside.
Combine dry ingredients. Add liquid ingredients to
dry. Stir just to moisten . Grease 12 muffin cups or
use paper cups. Bake 25 minutes. Let cook 5 minutes,
and remove from pan.

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Popularity: 3% [?]

CARAWAY RYE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE ALENSKIS (XMXX58B)
1 c Flour — better for bread
flou
1 c Flour — all purpose
1/2 c Rye flour
3/4 ts Salt
1 tb Caraway seeds
1 tb Butter
1 c Warm water
1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Really
our favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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Popularity: 7% [?]

Title: Orange Date Bread –
Categories: Bread
Yield: 2 Loaves

1 c Butter or margarine, soft
2 c Sugar
3 Eggs
4 c Flour
1 ts Baking soda
1 ts Salt
1 1/3 c Buttermilk
1 c Chopped dates
1 c Chopped pecans or walnuts
1 tb Grated orange rind

———————————–GLAZE———————————–
1/4 c Orange juice
1/2 c Sugar
2 tb Grated orange rind

Cream butter and sugar. Add eggs, beat well. Combine dry ingredients and
add alternately with the buttermilk. Fold in walnuts, dates and orange
rind. Pour into two 8 1/2 inch greased and floured pans and bake at 350F.
degrees for about an hour. Comb NOTES: Can be made ahead and frozen.

From , Dec.’94

Reposted for you by: Bill Webster
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Popularity: 2% [?]

CAULIFLOWER ORIENTAL STYLE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Oriental
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small cauliflower — cut in florets (or l
6 medium mushrooms — Shitake – sliced
8 waterchestnuts — sliced in halves or
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons chicken stock — or water
For Garnish:
1 tablespoon scallions — finely chopped

Lightly simmer the whole or pieces of cauliflower in an inch of water in a
covered pot. Add the mushroom after a few minutes, adding
more water if needed. Add water chestnuts. In a separate pan, make a paste
with the cornstarch, soy, sherry, and stock, stirring a
s sauce thickens. When thick, remove from heat. Transfer drained cauliflower
and vegetables to platter and pour sauce over vegetabl
es. Sprinkle with scallions. Serve immediately. (Serves 3 to 4) (0mg Chol.,
0gm saturated fat)

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NOTES : This recipe can also be made without cutting up the cauliflower. Just
cut off the end so the cauliflower sits flat, steam it
whole and pour
the sauce on top. People can slice off their own servings, or it can
be quartered and served.

Popularity: 3% [?]

POT STICKERS:

1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute

In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.

Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.

Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.

Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.

Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber

***NOTE: I usually use pot sticker “skins” found in the produce section
of my local supermarket – this is probably not as healthy as the way
outlined above, as I’m sure they are made with all white flour, and I
don’t know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the “raw” pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.

Popularity: 16% [?]