Nutty Quinoa Salad

Recipe By : The New Basics
Serving Size : 8 Preparation Time :0:00
Categories : Vegan Ethnic
Grains Vegetarian
Asian Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions — sliced
1 cup peanuts — roasted
1 cup mandarin oranges — sections
4 tablespoons fresh mint — chopped
4 tablespoons orange zest — grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

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Per serving: 450 Calories; 25g Fat (48% calories from fat); 11g Protein; 50g
Carbohydrate; 0mg Cholesterol; 21mg Sodium

Popularity: 4% [?]

SEASONED OLIVE OIL (CHICKEN-FAT ALTERNATIVE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Finely minced onions
2 c Extra virgin olive oil

Combine onion and oil in 2 qt. heavy saucepan.
Bring to boil over med. heat. Reduce heat to
simmering. Partially cover and cook until onion begin
to brown, stirring often to prevent onions from
stickint to bottom of pan. Remove from heat, uncover
and let stand to cool.

Strain thru finest seive. Store in tightly closed
jar (s).

Yield: Scant 2 cups. Frances Prince’s New Jewish
Cuisine

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Popularity: 2% [?]

Lemon Soup w/Garbanzo Beans

Recipe By : “Bon Appetit” magazine
Serving Size : 4 Preparation Time :0:00
Categories : Lowfat Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
1 15-16 oz can garbanzo beans — rinsed and drained
6 garlic cloves — chopped
1 1/2 teaspoons ground turmeric
1/8 teaspoon cumin seeds
2 large eggs
1/4 cup fresh lemon juice
pinch cayenne pepper
2 tablespoons chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin in large saucepan, bring to
a boil. Reduce heat and simmer 15 minutes. Whisk eggs and lemon juice
until
well-blended.

Gradually whisk 2 cups soup into egg mixture. Return to saucepan. Stir
over
medium-low heat until heated through, about 5 minutes. (Do not boil.) Add
cayenne. Season with salt. Ladle into bowls, sprinkle with mint.

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Popularity: 4% [?]

Cookie Fruit Tart

Recipe By : Woman’s Day 2-1-97
Serving Size : 8 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookie Crust:
1/4 c butter or margarine — softened
1/4 c packed light brown sugar
1/4 c solid vegetable shortening
1 lg egg yolk
1/2 tsp vanilla
1/8 tsp salt
1 c all-purpose flour
Cream Cheese Filling:
2 Tbsp Sugar
4 oz light cream cheese — softened
3 c mixed fruit and berries
Confectioner’s sugar — garnish

Heat oven to 350. Have ready a cookie sheet and a flat serving plate or
a flat serving board.

Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a
medium bowl or food processor. Stir or pulse to mix well. Add flour
and stir or pulse until well blended. Remove processor blade.

Put a 12-inch square of foil on work surface and sprinkle lightly with
flour. Gather dough into a ball and place in center of foil. With a
floured rolling pin, roll dough to a 9 – 9 1/2-inch circle. Put a
9-inch cake pan or plate on the dough and cut around it with a knife to
trim the crust to an even 9 inches.

Fold up about 1/2 inch dough around edge to form a rim. Crimp rim with
fingers. Slide foil onto a cookie sheet. Prick bottom of dough all
over with a fork. Bake 10-12 minutes or until golden brown. Cool 10
minutes on cookie sheet, then slide foil onto a cooling rack. Let
cookie cool completely.

NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto
serving plate. Stir sugar into cream cheese just until well blended.
Spread over crust, top with fruit and sprinkle with confectioner’s
sugar.

MC Formatting by taillon@access.mountain.net

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Popularity: 3% [?]

Hot “Vanilla”

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:04
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1/4 c honey
1 tsp vanilla extract
ground cinnamon a cinnamon stick — garnish

Heat milk in a saucepan over medium heat or in microwave until hot but
not boiling. Remove from heat and stir in honey and vanilla. Ladle
into mugs, sprinkle with cinnamon and serve with a cinnamon-stick
stirrer.

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Popularity: 2% [?]

Insalata di Melanzane e Peperoni Arrostiti

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil
1 1/2 pounds eggplants — cut lengthwise
1 large red bell pepper
1 large yellow bell pepper
1 large onion — unpeeled and halved
1 clove garlic — finely chopped
1 tablespoon fresh Italian parsley — chopped
1 tablespoon capers — drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon green olives — pitted and sliced

Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable
oil. Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes. Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .

Remove from the oven. When the peppers are cool enough to handle, peel
off the skills using your fingertips, cut the peppers in half
lengthwise, and remove and discard the stems, ribs, and seeds. Cut the
peppers into long strips about 1 1/2 inches wide. If the eggplants have
excessive seeds, remove them as well, along with the stems and navels.
Leave their skins on, however, and cut the eggplants into strips
approximately the same size as the pepper strips. Peel the onion halves
and cut them into 1/2-inch dice.

In an attractive serving bowl, combine the cut vegetables. Add the
garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
Serve warm, at room temperature, or chilled.

Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated

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NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)

Here is a robust and colorful roasted vegetable dish. The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Popularity: 4% [?]

Title: Citrus Salad with Raspberry Vinaigrette
Categories: Salads, Chinese, Fruit
Yield: 2 salads

———————————–SALAD———————————–
1 lg Asian pear Water chestnut, slices
1 lg Orange, navel Onion, purple, sliced
1 lg Grapefruit, pink Ginger, candied
Mixed greens Walnuts, roasted

———————————-DRESSING———————————-
2 tb Oil, sesame 1 ts Honey OR
2 tb Oil, walnut 1 ts Sugar, brown
4 tb Veinegar, raspberry

The orange, grapefruit, and asian pear should be peeled, sectioned and
all of the membrane should be removed.

Any mixed greens that you would like to eat “raw” can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients together in a blender, or
whisk them together vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little brown sugar and mix
in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

—–

Popularity: 9% [?]

Date: Thu, 28 Apr 94 16:36:59 MDT
From: “Sharon Badian, AT T – GBCS Labs, Denver”

Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)

Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn’t
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl sherry with cornstarch.

6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.

Popularity: 4% [?]

Whisky And Apple Jelly (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Cooking apples
Granulated sugar
Water
Whisky

Wash the apples, cut away any bad bits and quarter
them. Place in a large preserving pan and just cover
with water. Boil until cluite soft but not pulpy. Put
into a jelly bag and allow to drip overnight. Do not
try to hur ry the dripping process or the jelly will
be cloudy. Measure the juice and allow one pound of
sugar to each pint of liquid. Put t:he juice and sugar
into the pan and stir over a moderate heat until the
sugar dissolves. Bring to the boil, stirring continu-
ously, skimming off the scum fi~om time to time. To
test if the ;jelly will set drop a little on to a cold
plate. When setting point is reached, remove from the
heat and allow to rest for a few mlnutes. Add about a
tablespoonful of whisky to the juice (ciuantity
according to taste). Pour immediately into warm jars
and seal. Do not use for at least 3 months.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 3% [?]

Title: Chicken-Broccoli Sauce
Categories: Sauces
Yield: 12 Servings

1 c Condensed Cream of Chicken
– Broccoli Soup
1/2 c Milk
1/8 t Pepper

In 1-quart saucepan, combine soup, milk and pepper.
Over medium heat, heat through, stirring often. Serve
over broiled or grilled chicken or hot cooked rice or
noodles. Makes about 1 1/2 cups sauce.

MMMMM

Popularity: 4% [?]