Tempeh Pate

Recipe By : UCSD_Healthy Diet for Diabetes
Serving Size : 4 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1/2 package tempeh — cubed
1 cup onion — chopped
1 cup mushroom — chopped
2 cloves garlic — minced
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sage
1/2 teaspoon allspice

Melt amrgarine in a 10 to 12 inch skillet over medium-high heat. Add
tempheh, onions, mushrooms, and garlic, stirring often until oniosns begin
to brown, about 5 minutes. Stir in soy sauce, sherry, sage, ans alspice.
Cook stirring contantly until all liquid is absobed into the mixture. Remove
from heat. When cooled pour into food processor ansd puree. Pour into a bowl
and chill for at least 1 hour. May be kept refirgierated for up to 3 days.

One serving = 1/4 cup.

Exchange 1 lean meat
1 vegetable
1 fat

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Popularity: 6% [?]

Festive Cocktail Bake

Recipe By : Ann Moreschi – Cooking with Class
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp Oil
1 Med Onion — Chopped
2 Ea Tomatoes — peeled and chopped
1 Can Chopped Chilies Or Jalepenos — 4 ox.
1 Pkg Froz Chopped Spinach — thawed/squeezed dry
2 C Monterey Jack Cheese — about 8 oz., grated
1 C Sour Cream
2 Cans Sliced Black Olives — drained
1 Tbsp Red Wine Vinegar
1 Tbsp Garlic Powder — scant
8 Oz Cream Cheese — sliced into sm pcs
Tortilla Chips

Heat oil in medium skillet. Add onion and saute until softened. Add chopped
tomatoes and chilies and cook for two minutes.

Transfer onion mixture to large bowl and add spinach. Mix well. Stir in
remaining ingredients except for tortilla chips and mix well. Season with
salt and pepper.

Spoon into pam-sprayed shallow baking dish. (can be refridgerated for up to 2
days at this point. Return to room temperature before baking.)

Bake at 400 until bubbly and lightly browned, about 30 minutes.

Serve hot with tortilla chps.

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NOTES : Any leftover can be used on a baked potato or to season a can of peas.

Popularity: 4% [?]

PLUM JAM MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breads
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Whole Wheat Flour
2 tb Sugar
2 1/2 ts Baking Powder
3/4 ts Salt
1 ea Egg — Lg, Beaten
3/4 c Skim Milk
1/3 c Vegetable Oil
1/4 c Plum Jam

Combine the flour, sugar, baking powder and salt in a
large bowl. Make a well in the center of the mixture.
Combine the egg, milk and oil then add the mixture to
the dry ingredients. Stir until just moistened and no
flour streaks remain. Spoon into muffin tins, that
have been coated with a non-stick spray, filling each
cup 2/3rds full. Spoon 1 ts of the plum jam into the
center of each filled muffin cup. Bake at 375 degrees
F. for 20 minutes or until golden brown. Serve warm.

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Popularity: 3% [?]

Bamboo Potato salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups potato — cooked and diced
1 1/2 teaspoons salt
1/2 cup french dressing
1 cup celery — finely chopped
1 cup bamboo — parboiled ,finely cu
2 teaspoons onion — chopeed, fresh
1 cup salad dressing
1/2 cup cucumber — diced

Add the salt and french dressing to the potatoes and chill. Add the celery,
bamboo, onion, and cooked salad dressing. Mix together carefully to avoid
breaking the potato. Add the cucumber and serve on crisp lettuce. Bamboo may
also replace celery, wholly or in part, if desired.

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Popularity: 3% [?]

Title: PORK VEGETABLE SOUP B1
Categories: Chinese, Soups
Yield: 6 servings

4 oz Boneless fresh pork
-cut from ham
-or fileted from the
-rib section of loin, in
-the shape of block 2″ long
1 Piece szechuan pickled veggy
-size of an egg
1/2 Bamboo shoot
4 Snow peas
1 qt Water

Slice semi-frozen pork with the grain into pieces
1/6-in. thick 2 in. long. Neatly stack the slices in
an overlapping row, making sure that the grain of each
slice is parallel to the grain of its adjacent slices.
Still cutting with the grain, cut pork into shreds
1/6-in. wide. Wash the pickled vegetable under cold
running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in.
wide. Rinse bamboo shoot under cold running water. Cut
it into thin lengthwise slices 1/2-in. thick. Cut
slices into shreds 1/6-in. thick. Rinse and pull
strings from ends of snow peas. Cut lengthwise into
fine shreds. Heat 1 qt. water in a wok or heavy
saucepan until it is at a full rolling boil. Add all
the pork shreds at once and stir with chopsticks until
they separate from each other and change color from
pink to gray.

Temperature (s): HOT Effort: DIFFICULT Time: 00:40
Source: UNCLE TAI’S Comments: SOUTH POST OAK, HOUSTON
Comments: BEER: TSINGTAS CHINESE BEER

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Popularity: 2% [?]

Title: Pineapple Cheese Squares
Categories: Snacks, Kids
Servings: 6

4 sl Bread
Margarine
4 sl Cheese, your choicce
4 Pineapple rings

Spread margarine on bread. Add cheese, then put pineapple ring on top. Bake
in 350 oven til cheese melts. Serve.

MMMMM

Popularity: 2% [?]

Green on Green Pasta Soup

Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons vegetable oil
2 leeks (white and green parts) — cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, — shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded cut into — 1/2″ half moons
1/2 pound green beans cut into 1″ lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen “petite” peas, — thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook
for a couple of minutes until they begin to soften. Add the garlic and
cabbage, 1 cup of the water, cover and cook for 10 minutes or until the
cabbage has wilted. Add the remaining water, zucchini and green beans,
cover and simmer for 5 minutes or until the vegetables are somewhat tender.
Add the pasta, cover and simmer for 10 minutes or until the pasta is
tender. (At this point check the level of liquid; if the soup seems
somewhat thick, just add more water to bring the level of the liquid back
up to where it was at the beginning of cooking time.) Add the peas and
simmer for 1 to 2 minutes to heat through. Season carefully with salt and
pepper. Remove the soup from the heat and stir in the fresh herbs. Serve
with 1 or 2 of the garnishes, according to taste.

Yield: 4 servings

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Popularity: 3% [?]

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

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NOTES : This jam recipe is one of Helen Jolly’s original recipes.

Popularity: 5% [?]

Linguine with Herbed Shrimp

Recipe By : Nathalie Dupree Cooks for Family and Friends

Serving Size : 2 Preparation Time :0:00
Categories : Pasta Seafood
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried linguine or spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 pound large shrimp — peeled and deveined
1 garlic clove — chopped
1/3 cup freshly grated imported Parmesan cheese
1/4 cup finely chopped fresh oregano — thyme, basil and/=
or
parsley
salt
freshly ground black pepper

Boil the pasta in a large pot of salted water for 8 or 9 minutes; drain.
In a large skillet, heat the butter and olive oil. Add the shrimp and
garlic; cook until shrimp turn opaque or pink. Turn and cook the second
side. Combine the hot cooked pasta, shrimp mixture, Parmesan, and herbs.=

Add salt and pepper to taste. Serve hot. May be made ahead and reheated
=2E

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Per serving: 577 Calories; 41g Fat (65% calories from fat); 47g Protein;
3g Carbohydrate; 397mg Cholesterol; 511mg Sodium

Popularity: 4% [?]

Title: ORANGE/HONEY MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, PORK, SEAFOOD—————-
1/2 c Orange juice
4 ts Honey
4 ts Vinegar
1/2 ts Finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup

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Popularity: 3% [?]