SPICY RAISIN BEAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked Idaho Pinto Beans
3/4 c Milk
2 Egg whites
1/4 c Vegetable oil
1/2 c Brown sugar — packed
1 1/2 c All-purpose flour
-OR half all-purpose flour
-and half whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c RaiSinS

Puree beans with milk in blender or food processor
until smooth. transfer to bowl. Beat in egg whites,
oil and brown sugar. Combine ingredients are
moistened. Spoon into greased or paper-lined muffin
until golden.

Variations: May substitute honey for brown sugar and
reduce the milk to 1/2 cup. May substitute chopped
dates or apples for raisins.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Popularity: 3% [?]

Spiced Basmati Rice

Recipe By : Indian Cooking by Madhur Jaffrey (p148)
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri Lankan* Side dishes, starches*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1/2 teaspoon very finely minced garlic
1/2 teaspoon garam masala
1 teaspoon salt
2 2/3 cups chicken stock

Pick over the rice and put in a bowl.
Wash in several changes of water.
Drain.
Pour 5 cups fresh water over the rice and let it soak for half an hour.
Leave to drain in a sieve for 20 minutes.

Heat the oil in a heavy-bottomed saucepan over a medium flame.
When hot, put in the onion.
Stir and fry until the onion bits have browned lightly.
Add the rice, green chili, garlic, garma masala, and salt.
Stir gently for 3-4 minutes until all the grains are coated with oil.
If the rice begins to stick to the bottom of the pan, turn the heat down
slightly.
Now pour in the stock and bring the rice toa boil.
Cover witha very tight-fitting lid, turn heat to very, very low, and cook for
25 minutes.

If you prefer, you could put the pan in a preheated 325F overn for 25 minutes.

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Popularity: 9% [?]

Lo Mein

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Chinese egg noodles — (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork — in matchsticks
2 ounces Raw lean beef — in match
sized pieces
2 ounces Raw chicken — in small
of any shape
2 ounces Raw shelled shrimp — (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms — sliced
or reconstituted — Chinese
2 cups Chinese cabbage — shredded
2 Scallions — cut in matches
2 tablespoons Soy sauce
1 teaspoon Salt
1/2 teaspoon MSG — (or chicken bouillon
1/4 pound Raw bean sprouts

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.

In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cor nstarch.

Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you’ve added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and MSG. Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

(this an adaptation of Joyce Chen’s recipe) From: Michael Loo

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Popularity: 12% [?]

Title: Wild Rice-Pine Nut Stuffing
Categories: Poultry, Diabetic, Rice, Nuts/grains
Yield: 2 servings

1/4 c Wild rice, uncooked 1 ts Vegetable oil
1 c Water 1/4 c Pine nuts or any
chopped nut
1 Green onion 1/2 ts Dried thyme
1 sm Garlic clove, minced

Cook the wild rice in the water until tender, about 1 hour. Add more
water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15 grams
carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin. They do not have a very
strong flavor.

MMMMM

Popularity: 4% [?]

Title: ORIENTAL PISTACHIO CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

8 Chicken breasts, halved,
-boned and skinned
1 ts Garlic powder
1 ts Paprika
Salt and freshly ground
-black pepper to taste
3 tb Safflower oil
2 c Beef broth
2 ts Cornstarch
1/3 c Dry red wine
2 tb Oyster sauce
4 Green onions, including
-tops, chopped
1/4 c Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika,
salt and pepper. Saute chicken in oil over medium-high
heat. In saucepan, combine beef broth, cornstarch,
wine and oyster sauce. Heat to boiling and simmer for
10 minutes. Add green onions and 1/4 cup pistachios.
Prepare rice noodles according to package directions.
Place noodles on heated serving dish, top with chicken
breasts and pour sauce over all. Garnish with
additional pistachios.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Popularity: 7% [?]

Title: Hot Sweet Mustard
Categories: Spreads, Misc.
Yield: 6 servings

1 1/2 c Mustard, prepared
1 tb Wine, Sherry, Bourbon, etc.
2 oz ‘Hot’ Horseradish
1/2 tb Cayenne
1 tb Mustard, Dijon
1/3 c Sugar, brown
1 tb Tabasco

Mix thoroughly, allow to stand at least 4 hours.
Excellent on hot beer type sausages. Fairly hot, but not a killer!
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Popularity: 3% [?]

Title: Boston Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour – thick
1 c Raisins

Mix or sift dry ingredients, add beaten egg, melted butter, molasses
and sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove
from tins, brown in oven for 10 minutes. I use 1 lb. baking powder
cans for molds when using bread for sandwiches.

Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
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Popularity: 4% [?]

Spinach Soup With Basil And Dill

Recipe By : adapted from Mollie Katzen’s Vegetable Heaven, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound russet potatoes — peeled and cubed
2 cups chopped onion
1 tbsp. minced garlic
6 cups vegetable or chicken stock
1 1/2 teaspoons salt
1 teaspoon dry mustard
20 ounces packaged frozen chopped spinach — thawed
1/2 cup minced fresh dill
A handful of fresh basil leaves
Freshly ground black pepper to taste

A bright green pureed soup adapted from Mollie Katzen’s book. The color
and the fresh taste is especially nice in winter. If you like cream soups,
add 1/2 cup of half-and-half or milk to the blender while you puree the
ingredients. To accompany this quick soup, try crostini topped with
tapenade or sundried tomatoes and Parmesan

In large soup pot over medium-high heat, combine potatoes, onion, garlic,
stock, salt, and mustard. Bring to boil. Reduce heat to low, cover pot
and simmer 20 minutes. In several batches in food processor or blender,
puree the simmered vegetables and liquid along with the thawed spinach and
the herbs. Return soup to pot over low heat and heat thoroughly. Season
with black pepper and serve. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 2 vegetable exch., 52 calories, 11
gm. carbohydrate, 2 gm. protein, no fat (including no sat. fat), 385 mg.
sodium, 71 mg. calcium and 2 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999 (c) Copyright 1999 Star
Tribune. All rights reserved.

Converted by MC_Buster.

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Popularity: 5% [?]

Title: APPLE KUCHEN
Categories: Desserts
Yield: 6 servings

1/2 c Butter, melted
1/2 c (+4tbs.) sugar
1 c All-purpose flour
1 ts Baking powder
1 ts Vanilla extract
1 Egg, beaten
8 lg Granny Smith apples,>>>>
Peeled, cored, cut in>>>>>
Thick slices.
1/4 ts Cinnamon
3 tb Slivered almonds

Preheat oven to 350 F. In a large bowl, mix together the butter, 1/2 cup
sugar, flour, baking powder, vanilla extract and egg.

Pour half the batter into a greased 8″ square baking pan and spread to
cover bottom. In another lge. bowl, toss the apple slices with the
remaining 4 tbs. cugar and cinnamon, then place on top of the batter in the
baking pan.

Spread the remaining batter over the apple mixture. Bake for 20 minutes,
then sprinkle with almonds and bake for 30 min. more.

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Popularity: 3% [?]

Marinated Prune Ice Cream Terrine

Recipe By : L’Academie de Cuisine
Serving Size : 4 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart ice cream
1/2 pound dried prunes
cognac
1/2 cup hazelnuts

1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half
and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder.
Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until
firm
3. Toast and chop the hazelnuts
4. Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into
slices and serve surrounded by prune halves. Sprinkle with armagnac marinade
and chopped hazelnuts.

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Per serving: 427 Calories; 19g Fat (37% calories from fat); 7g Protein; 63g
Carbohydrate; 59mg Cholesterol; 117mg Sodium

Popularity: 4% [?]