Guest guest Posted October 28, 2000 Report Share Posted October 28, 2000 * Exported from MasterCook * Brazilian Crisps with Orange-Radish Salsa Recipe By : California Milk Advisory Board Serving Size : 32 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----For the Orange-Radish Salsa---- 3 medium oranges -- peeled, seeded and cut into 1/4-inch pieces 1/2 cup finely shredded red cabbage 1/3 cup diced radishes 1/4 cup finely slivered red onion 2 tablespoons finely chopped fresh cilantro 2 tablespoons lime juice 1 tablespoon sugar Salt and pepper -- to taste ----For the Brazilian Crisps---- Four 9-inch flour tortillas 1 1/2 cups Jalapeno Jack cheese -- shredded Feta or queso fresco cheese -- crumbled Radish slices and cilantro leaves -- for garnish Combine the oranges, cabbage, radishes and red onion in a wire mesh strainer; drain well. Transfer to a medium-size bowl. Stir in chopped cilantro, lime juice and sugar. Season with salt and pepper. Heat oven to 400 degrees F. Using a 2 1/2-inch diameter biscuit cutter, cut out flour tortillas to make 32 rounds. Place on ungreased baking sheets. Top with Jalapeno Jack cheese, dividing evenly. Bake 12 to 15 minutes, until tortillas brown around the edges and become crisp. Top each crisp with salsa. Finish with crumbled feta or queso fresco cheese; garnish with radish slices and cilantro leaves. Nutrition facts per serving: 50 cal., 2 g pro., 2.2 g fat, 5.7 g carbo., 0.8 g dietary fiber, 5 mg chol., 76 mg sodium. - - - - - - - - - - - - - - - - - - NOTES : Brazilian Crisps can be served as finger food for entertaining guests or as an easy-to-make snack. To prepare, cut out flour tortillas with a biscuit cutter into miniature rounds. Top with shredded cheese; bake 12 to 15 minutes until tortillas brown around the edges and become crisp. Top with Orange-Radish Salsa, sour cream and crumbled feta cheese. Garnish with radish slices and cilantro leaves. * Exported from MasterCook * Buttermilk Beet Soup Recipe By : The Tabasco Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 cup finely chopped onion 1/4 cup finely chopped celery 1/4 cup finely chopped celery leaves 3 cups peeled beets cut into matchstick size pieces 2 cups (chicken) broth 1/2 teaspoon Tabasco pepper sauce 1/4 teaspoon salt freshly ground black pepper to taste 1 1/2 teaspoons sugar 1 1/2 cups buttermilk 2 teaspoons chopped fresh dill Melt the butter in a medium saucepan. Add the onion and celery, and saute over medium heat for 10 minutes, or until the onion is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat, and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. - - - - - - - - - - - - - - - - - - NOTES : Milk, plain yogurt or a combination of the two can be used instead of buttermilk. * Exported from MasterCook * Butternut Squash with Whole Wheat, Wild Rice and Onion Stuf Recipe By : " Vegetarian Celebrations " Nava Atlas Serving Size : 8 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium-small butternut squash (about 1 pound each) 3/4 cup raw wild rice -- rinsed 1 tablespoon canola oil 1 cup chopped red onion 1 clove garlic -- minced 2 1/2 cups firmly packed torn whole-wheat bread 1 tablespoon sesame seeds 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1 teaspoon seasoned salt -- or to taste 1 cup fresh orange juice Preheat oven to 375 degrees F. Halve the squash; scoop out seeds and fibers. Place them cut side up in shallow baking dishes; cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. Meanwhile, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in the skillet. Add the onion and garlic; saute until the onion is limp and golden. In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients. When the squash are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squash, place in foil-lined baking dishes and cover. Before serving, place the squash in a preheated 350-degree F oven. Bake for 20 minutes, or until well heated through. Makes 8 servings. Variation: To add drama to this presentation, try this recipe with other squash varieties such as Hubbard, delicata, sweet dumpling and golden nugget. - - - - - - - - - - - - - - - - - - NOTES : " Vegetarian Celebrations: Festive Menus for Holidays and Other Special Occasions " by Nava Atlas This satisfying dish makes a handsome centerpiece for a dinner party or holiday meal. * Exported from MasterCook * Carrots Deluxe Recipe By : " The Vegetarian Table: America " by Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots 1/4 cup finely diced shallots 1/4 cup chopped parsley 1 tablespoon butter -- (1 to 2) Salt and freshly ground pepper Peel the carrots, then cut them into whatever size is appropriate for the shape and size of the carrot. Steam them over boiling water until they're tender, but not mushy, about 5 to 8 minutes, depending on how the carrots were cut. Set a saute pan over high heat with the shallots, parsley and butter. Add the steamed carrots and saute, shaking the pan back and forth until the carrots are coated and the shallots have just begun to gain a little color, after 4 or 5 minutes. Season to taste with salt and pepper. Serve - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Cheese Waffles Recipe By : American Dairy Association Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large egg yolks 1/2 cup melted butter 1 1/2 cups milk 1 cup shredded sharp Cheddar cheese -- (4 ounces) 3 egg whites ----Savory Syrup---- 1 cup maple syrup 1 whole bay leaf 1/4 teaspoon ground thyme Preheat a Belgian or standard waffle iron. Preheat oven to 200 degrees F to keep waffles warm before serving. Sift flour, baking powder, baking soda and salt into a mixing bowl. In another bowl, combine egg yolks, melted and cooled butter and milk. Stir liquid and dry ingredients together; add cheese. In a separate bowl, beat egg whites until stiff. Fold into batter until barely blended. Spoon batter into waffle iron, covering about two-thirds of the grid surface. Cook according to manufacturer's instructions. Place waffles into heated oven, uncovered, until ready to serve. Makes 4 servings. Savory Syrup Place ingredients in a heavy saucepan. Stir and heat until boiling. Lower heat and simmer about 5 minutes. Remove bay leaf and pour syrup over waffles. Nutrition facts per 1-waffle serving with G cup syrup: 820 cal., 21 g pro., 37 g fat, 103 g carbo., 545 mg calcium. - - - - - - - - - - - - - - - - - - NOTES : Start your brunch off right with Cheddar Cheese Waffles. These light golden-brown waffles are drizzled with savory syrup. The recipe is the creation of Barbara Smith, cookbook author and co-owner of B. Smith's Restaurants in New York and Washington, D.C. * Exported from MasterCook * Cheese Supper Bread Recipe By : American Dairy Association and Dairy Council Inc. Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 1 package active dry yeast 1 cup lukewarm water 2 cups all-purpose flour 1 cup whole-wheat flour 1 tablespoon cornmeal 1 1/2 teaspoons salt 3 tablespoons butter -- melted, cooled slightly 2 tablespoons chopped fresh parsley 3/4 teaspoon dried rosemary -- crushed For the filling: 1/4 cup butter -- (1/2 stick) 3 cups sliced onion 3 cups chopped red and/or green pepper 2 cups sliced fresh mushrooms 1 large clove garlic -- crushed 2 tablespoons flour 2 tablespoons chopped fresh parsley 2 teaspoons Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups ricotta cheese 3 eggs -- beaten 1 1/2 cups shredded Provolone cheese -- (6 ounces) 1/2 cup shredded mozzarella cheese -- (2 ounces) Melted butter For bread -- dissolve yeast in water; let stand about 10 minutes or until yeast starts to bubble. Combine flours, cornmeal and salt. Stir in dissolved yeast and butter until a soft dough is formed. Add 1 to 2 tablespoons more water if necessary. Stir in parsley and rosemary. Turn dough out onto lightly floured surface and knead until smooth and satiny, about 5 minutes. Place in well-buttered bowl and turn to butter top. Let rise in warm place, free from drafts, covered with a damp, warm towel, until double in bulk, 1 to 1 1/2 hours. Meanwhile, for filling, melt butter in a large skillet. Saute onions until very tender, about 8 minutes. Stir in peppers, mushrooms and garlic. Saute until tender, 6 to 8 minutes. Remove from heat; drain off any excess liquid. Stir in flour. Stir in parsley and seasonings; set aside. Combine ricotta cheese and eggs in a large mixing bowl. Stir in vegetables and cheeses into cheese-egg mixture, set aside. Preheat oven to 400 degrees F. Punch dough down. Divide in two, so that one piece is slightly bigger than the other. Roll larger piece of dough on lightly floured surface to a 13-inch diameter circle. Carefully fit in 11-inch quiche pan that has been buttered and sprinkled with cornmeal. Let 1 inch of dough hang over edges. Pour filling into lined pan. Roll second piece of dough to form an 11-inch diameter circle. Place over filling. Brush edges of bottom crust with melted butter. Fold bottom crust over top; flute edges to seal. Brush top with melted butter. Cut four slits in top for steam to escape. Bake 50 to 60 minutes. Let stand 15 minutes before serving - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile con Queso Recipe By : " Skinny Mexican Cooking " Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 2 medium Anaheim or 1 medium poblano chili -- seeds and veins discarded -- halved 1/2 small onion -- chopped 1/2 small tomato -- chopped 1 teaspoon dried oregano leaves 1 cup reduced-fat pasteurized processed cheese -- (4 ounces) shredded 1/2 cup shredded fat-free Cheddar cheese -- (2 ounces) 2 tablespoons skim milk -- (2 to 4) ----Baked Tortilla Chips---- 4 flour tortillas Vegetable spray 1/2 teaspoon ground cumin -- chili powder, paprika or dried oregano leaves Salt Cayenne pepper Prepare baked tortilla chips; set aside. Line jelly-roll pan with aluminum foil; spray with cooking spray. Place chilies, skin sides up, on pan. Bake in a preheated 425-degree oven until peppers are browned and soft, 10 to 25 minutes. Cool slightly; cut into strips. Spray small saucepan with cooking spray. Heat over medium heat until hot. Saute onion, tomato and oregano until onion is tender, about 5 minutes. Add cheeses, cook over low heat until melted, stirring in milk for consistency. Serve warm in serving bowl with baked tortilla chips for dipping. Nutrition facts per serving: 105 calories; 3.2 grams fat; 2.1 grams saturated fat (26 percent calories from fat). Baked Tortilla Chips Cut each tortilla into eight wedges. Arrange in a single layer on a jelly-roll pan. Spray tortillas with cooking spray; sprinkle with desired herbs, salt and cayenne pepper. Bake in a 350-degree oven until lightly browned, 5 to 7 minutes. Makes five servings. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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