Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 * Exported from MasterCook * Antipasto Pasta Salad Recipe By : National Pasta Association Test Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Pasta Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound penne -- rotini or other medium pasta shape, uncooked 1 jar roasted red peppers -- (12 ounce) rinsed, drained and cut into thin strips 1 jar marinated artichoke hearts -- (12 ounce) drained, coarsely chopped 1 cup diced muenster -- brick or provolone cheese 1 cup mushrooms -- sliced 1/2 cup chopped red onion 1/3 cup chopped fresh basil 2/3 cup low-fat Caesar or Italian salad dressing Freshly ground black pepper Sliced pepperoncini peppers (optional) Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Nutrition facts per serving: 482 cal., 16.9 g pro., 73.3 g carbo., 13.5 g fat, 14.7 mg chol., 778 mg sodium. Calories from fat: 25 percent. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter Baked Beans Recipe By : Smucker's Serving Size : 1 Preparation Time :0:00 Categories : Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can nonfat baked beans -- (28 ounce) 2 tablespoons prepared mustard 1/2 cup apple butter 1/3 cup raisins Fresh black pepper Combine all ingredients in a small saucepan. Set pan over medium heat. Cook for about 6 minutes, stirring occasionally until heated through. Makes 4 servings. Note: To heat in a microwave oven, place all ingredients in a microwave-safe casserole. Stir, then cover. Cook on high (100 percent power) for 3 to 4 minutes. Nutritional facts per serving: 302 cal., 1 g total fat, 0 g saturated fat, 0 mg chol., 886 mg sodium, 10 g pro., 69 g carbo. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ash-e Anar (Pomegranate-Lentil Soup) Recipe By : Mideast and Mediterranean Cuisines by Rose Dosti Serving Size : 6 Preparation Time :0:00 Categories : Beans Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lentils 2 tablespoons butter or margarine 1 medium onion -- chopped 8 cups water 1 cup long-grain rice 1 teaspoon turmeric salt and freshly ground pepper to taste 1/2 cup chopped fresh parsley 1/2 cup chopped green onions 1 cup pomegranate juice or G cup grenadine syrup 1 tablespoon butter or margarine 2 tablespoons chopped fresh mint or 2 teaspoons crushed dried-leaf mint Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or margarine in a large saucepan. Add onion. Sauté until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover . Simmer over low heat for 40 minutes or until lentils and rice are tender. Add parsley, green onions and pomegranate juice or grenadine syrup. Simmer 15 minutes or longer. Melt 1 tablespoon butter or margarine in a small skillet. Add mint. Sauté until butter or margarine is golden brown. Pour over soup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Stuffed Winter Squash Recipe By : Cooking Secrets of the CIA Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash 8 tablespoons unsalted butter at room temperature -- (1 stick) 1/4 teaspoon ground allspice 2 tablespoons plus 4 teaspoons brown sugar 1/4 teaspoon salt 1 egg white -- slightly whipped About 1/4 cup milk 3 acorn squash 1/2 teaspoon grated nutmeg Salt and freshly ground pepper to taste 1/3 cup raisins 2 tablespoons sweet vermouth Preheat the oven to 350 degrees F. Peel and seed the butternut squash; cut it into eighths. Place in a steamer, cover, and steam until tender, 15 to 20 minutes. In a large bowl, mash the squash and add 4 tablespoons of the butter, the allspice, the 2 tablespoons brown sugar, the salt, egg white and enough milk to make the mixture soft and fluffy. Set aside. Melt the remaining 4 tablespoons butter. Cut the acorn squash in half and scoop out seeds and fibers. Pierce the inside of each with a fork several times. Sprinkle each half with the nutmeg, salt, pepper, the 4 teaspoons brown sugar and about 2 tablespoons of the melted butter. Place on a baking sheet and bake for 20 minutes. Meanwhile, soak the raisins in the sweet vermouth. Remove the acorn squash from the oven and add one-sixth of the raisins to the cavity of each squash. Using a pastry bag, fill each cavity with one-sixth of the butternut squash mixture. Brush with the remaining melted butter and bake 15 to 20 minutes longer. Nutritional information, per serving: 377 cal., 4.96 g pro., 16.1 g fat, 60.2 g carbo., 301 mg sodium, 42.7 mg chol. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beans and Fruit au Gratin Recipe By : " Skinny Vegetarian Entrees " by Phyllis Magida /Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peeled and sliced (1/3 inch) carrots 1 cup 1-inch pieces green beans 1 cup canned navy or Great Northern beans -- drained 1 cup peeled -- sliced (1/3 inch) potatoes 2 cups peeled -- sliced (1/3 inch) green apples, preferably Granny Smiths 1 cup peeled -- sliced (1/3 inch) pears 1/2 teaspoon dried rosemary plus 2 pinches -- (scant) 2 teaspoons sugar 1/2 teaspoon salt 1/8 teaspoon plus 2 pinches white pepper 2 slices reduced-calorie white bread -- made into crumbs in blender or food processor 2 pinches hot paprika 2 tablespoons reduced-calorie margarine Preheat oven to 350 degrees F. Cook carrots and green beans in water to cover until almost tender; drain in colander. Place canned beans in colander under cold running water to remove canning liquid. Combine carrots, green beans, canned beans, potatoes, apples and pears in 8-cup ovenproof casserole with cover. Crumble rosemary with fingertips. Combine 1/2 teaspoon rosemary with sugar, 1/4 teaspoon of the salt and 1/8 teaspoon white pepper. Add to vegetable and fruit mixture; toss lightly to combine. Cover and bake in preheated 350-degree F oven for 30 minutes. Make au gratin topping: Combine bread crumbs, remaining 1/4 teaspoon salt, remaining 2 pinches rosemary, 2 pinches white pepper and paprika. Work 2 teaspoons margarine into crumb mixture with fingertips until well combined. When casserole is done, remove from oven and raise heat to 400 degrees F. Dot casserole with remaining 4 teaspoons margarine and toss lightly to combine. Sprinkle topping over casserole. Return to oven 15 minutes or until crumbs are lightly browned. Serve immediately. Nutrition facts per serving: 294 cal. (12 percent calories from fat), 4.2 g fat, 0 mg chol., 758 mg sodium, 8.5 g pro., 60 g carbo. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean & Dried Tomato Skillet Chili Recipe By : Sonoma Dried Tomatoes Serving Size : 4 Preparation Time :0:00 Categories : Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped red bell pepper 2 garlic cloves -- minced 2 teaspoons chili powder 1 teaspoon ground cumin 15 or 16-ounce can whole tomatoes in juice 1 cup water 1/2 cup dried tomato bits Two 15-ounce cans black beans -- rinsed and drained Salt and pepper -- to taste 1 cup plain yogurt -- or more to taste 1/2 cup avocado -- diced 1/4 cup packed fresh cilantro leaves In a large, deep skillet heat oil over medium heat. Add onion and bell pepper. Cook about 5 minutes, stirring until onion is golden and pepper begins to brown on edges. Mix in garlic; cook 1 minute. Mix in chili powder and cumin; cook 1 minute. Mix in tomatoes, water and tomato bits. Heat to boiling, stirring to break up tomatoes; mix in beans. Cover and cook about 15 minutes over medium-low heat until slightly thickened. Season with salt and pepper. To serve, spoon into bowls and top each with yogurt. Garnish with avocado and cilantro. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Ridge Garden Salad Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dried chipotle chili peppers 1/4 cup fresh lime juice 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground allspice 1/8 teaspoon freshly ground black peppercorns -- or to taste 1/8 teaspoon salt 1 can crowder peas or black-eyed peas -- (15 1/2 ounce) rinsed and drained 1 can whole kernel corn -- (15 1/2 ounce) rinsed and drained 1 cup cooked rice 1 cup seeded and chopped plum tomatoes 1/2 cup diced red bell pepper 1/2 cup sliced green onions 1/4 cup chopped fresh cilantro Place chipotle peppers in a small bowl; cover with warm water. Let stand 30 minutes. Drain and dice. In a large bowl combine chipotle peppers, lime juice, olive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly. Add peas, corn, rice, tomatoes, bell pepper, green onions and cilantro. Toss thoroughly to coat. Salad can be covered and refrigerated, or served immediately. Serve on crisp salad greens with baked tortilla chips, if desired. Nutrition facts per serving: 236 cal., 6 g fat, 0 mg chol., 371 mg sodium, 39 g carbo., 10 g fiber, 10 g pro. - - - - - - - - - - - - - - - - - - NOTES : Blue Ridge garden salad features the zesty flavors of chili powder and cumin balanced by the smoky sweetness of chipotle chili peppers. The recipe, created by Janice Elder of Charlotte, N.C., was the grand-prize winner in a recipe contest sponsored by Cooking Light magazine and Spice Islands Gourmet Spices. Each serving contains 6 grams of fat and 236 calories. Note: Chipotle chili peppers are dried and smoked jalapeno chili peppers, available in the specialty produce section of most supermarkets. Quote Link to comment Share on other sites More sharing options...
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