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* Exported from MasterCook *

 

Coleslaw with Apple

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

3 green onions -- green and white

portions, thinly sliced

1 green pepper -- cut into medium dice

1 red pepper -- cut into medium dice

1 carrot -- shredded

1 apple -- peeled, cored and

thinly sliced

For the Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup thinly sliced green onion

2 tablespoons red-wine vinegar

2 tablespoons maple syrup

1 tablespoon vegetable oil

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

2 teaspoons fresh lemon juice

Kosher salt and freshly ground pepper -- to taste

 

Combine the cabbages, green onions, peppers, carrot and apple in a large bowl;

toss.

 

Combine all the dressing ingredients in a bowl and mix well. Pour the dressing

over the cabbage mixture; toss well to blend. Cover and refrigerate for 1 hour

before serving. Makes 8 servings.

 

 

Nutrition facts per serving: 158 cal., 2.01 g pro., 10.4 g fat, 15.6 g carbo.,

349 mg sodium, 10.2 mg chol.

 

 

 

 

 

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NOTES : Chef's Tip: The vegetables may be cut and the dressing made one day in

advance. Refrigerate the vegetables in a sealed plastic bag. Cover and

refrigerate the dressing. About 1 hour before serving, slice the apple, add it

to the vegetables and toss the salad with the dressing.

 

* Exported from MasterCook *

 

Creamy Carrot Soup

 

Recipe By : The Sugar Association

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

1 bouillon cube

4 cups carrot -- sliced in circles

1 golden delicious apple -- peeled and cubed

2 tablespoons brown sugar

1 dash cinnamon

2 teaspoons curry powder

2 tablespoons low-fat plain yogurt

fresh chives (optional)

 

In a large saucepan bring water and bouillon to a boil. Set aside. In separate

saucepan steam apple and carrot for 15 minutes or until very tender. Remove from

heat. Puree, in batches, carrot and apple with the broth; pour into a large

bowl.

 

Stir in sugar, cinnamon and curry powder. Chill in refrigerator for at least an

hour or until ready to serve. Pour into bowls and serve with a dollop of yogurt,

garnish with chives.

 

Nutritional information: 22 grams carbohydrate; 1 gram fat; 2 grams protein; 5

grams dietary fiber; 207 milligrams sodium; trace cholesterol; 92 calories per

serving.

 

 

 

 

 

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* Exported from MasterCook *

 

Creole Egg Salad Sandwich

 

Recipe By : Pickle Packers International, Inc.

Serving Size : 4 Preparation Time :0:00

Categories : Eggs Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large eggs -- hard-boiled

4 tablespoons finely diced celery

2 tablespoons minced red onion

1/4 cup finely chopped sour pickle

1 clove garlic -- minced

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1 1/2 teaspoons white-wine vinegar

1 teaspoon lime or lemon juice

3/4 cup low-fat mayonnaise

Salt

1/2 bunch watercress

8 slices whole-wheat bread

 

Peel and chop eggs in medium-size bowl. Add celery, onion, pickle, garlic,

paprika, cayenne, vinegar, lime or lemon juice and mayonnaise. Blend well. Add

salt to taste.

 

Rinse and dry watercress. Break smaller pieces from thick stems; set small

pieces aside.

 

Divide egg mixture among 4 bread slices; top each with small pieces of

watercress and top with remaining bread slices.

 

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Fall Peanut Soup

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons unsalted butter

1 stalk celery -- chopped

1 small onion -- chopped

1 carrot -- peeled and chopped

2 tablespoons all-purpose flour

8 cups warm (chicken) stock

1 bay leaf

2 cups smooth peanut butter

1 generous tablespoon honey

1 cup heavy cream

Salt and freshly ground pepper to taste

Chopped peanuts for garnish (optional)

 

In a heavy 3-quart saucepan over medium heat, melt the butter and saute the

celery, onion and carrot until the onion is translucent, about 5 minutes. Add

the flour and stir until incorporated. Continue to cook and stir for 3 minutes.

 

Add the chicken stock; stir to mix thoroughly. Bring to a simmer; add the bay

leaf and peanut butter. Blend thoroughly and simmer for 40 minutes, stirring

frequently.

 

Add the honey; stir. Remove from the heat, strain and add the heavy cream.

Adjust the seasoning with salt and pepper and garnish with chopped peanuts, if

desired. Serve hot.

 

Nutritional information, per serving: 380 cal., 14.6 g pro., 31.6 g fat, 14.2 g

carbo., 734 mg sodium, 32.3 mg chol.

 

 

 

 

 

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* Exported from MasterCook *

 

Five-Cup Wonder Salad

 

Recipe By : California Table Grape Commission

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Honey-Lime Dressing (recipe below)

1 cup green seedless grapes

1 cup red seedless grapes

1 cup pre-cut green lettuce

1 cup pre-cut iceberg lettuce

1 cup pre-cut shredded carrots

Honey-Lime Dressing

1/3 cup lime juice

1/4 cup honey

1 teaspoon grated lime peel

1 teaspoon salt and a generous dash of cayenne

pepper.

 

 

Prepare Honey-Lime Dressing; set aside.

 

Mix grapes, lettuce and carrots. Add dressing. Toss to mix.

 

Honey-Lime Dressing: Combine all ingredients and mix well until blended. Makes

about 1/2 cup.

 

Nutrition facts per serving: 95.7 cal., 1 g pro., .4 g fat (4 percent calories

from fat), 24.8 carbo., 0 mg chol., 1.1 g fiber, 365 mg sodium.

 

 

 

 

 

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* Exported from MasterCook *

 

French Lentil Salad

 

Recipe By : American Spice Trade Association

Serving Size : 6 Preparation Time :0:00

Categories : Beans Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups green lentils -- rinsed and picked

over

2 tablespoons instant minced onion

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1/2 cup diced celery

1/2 cup diced carrot

2 cups sliced and quartered yellow squash

3/4 cup olive oil

1/2 cup red-wine vinegar

1 tablespoon freeze-dried chives

1 1/2 teaspoons tarragon leaves -- crushed

1/8 teaspoon ground black pepper

1/4 cup crumbled goat cheese

 

In a medium saucepan place lentils, 2 1/2 cups water, the minced onion, 1

teaspoon of the salt and 1 teaspoon of the garlic powder. Bring to a boil;

reduce heat and simmer covered, until lentils are slightly softened, about 10

minutes.

 

Add celery and carrot; cook until lentils are softened, 10 to 15 minutes longer.

 

Stir in squash and 1/4 cup of the olive oil.

 

On a large baking sheet, spread lentil mixture to cool, about 15 minutes.

 

Meanwhile, in a small bowl, combine vinegar, chives, tarragon, black pepper and

the remaining 1/2 cup olive oil, 1/2 teaspoon garlic and 1/2 teaspoon salt.

 

Place lentil mixture in serving bowl; toss with dressing; serve at room

temperature. Sprinkle with goat cheese and garnish with lettuce leaves, if

desired.

 

 

 

 

 

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* Exported from MasterCook *

 

Fresh Tomato Garbanzo Fettuccine

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons olive oil

2 small or 1 large fresh tomato -- chopped

6 fresh basil leaves -- slivered or 1/4

teaspoon dried

1 tablespoon fresh thyme and oregano -- or 1 teaspoon each

dried

4 fresh parsley clusters

3 fresh mushrooms -- sliced (3 to 4)

1/4 teaspoon chopped garlic

salt and freshly ground pepper to taste

1 canned artichoke heart -- cut in quarters

1/2 cup canned garbanzo beans (chick peas)

1/4 cup tomato sauce

2 ounces fettuccine noodles

4 tablespoons Parmesan cheese

1 teaspoon toasted pine nuts

 

In a large saucepan, heat olive oil, then saute tomatoes, basil, thyme, oregano,

parsley, mushrooms, garlic, salt and pepper until tomatoes just begin to wilt.

Add artichoke and garbanzos, and simmer just until heated through (about one

minute).

 

In another pan, mix tomato sauce with cooked fettuccine and half the cheese.

Place on dinner plate. Top with vegetable mixture. Dust with remaining cheese,

then top with pine nuts.

 

Nutrition per serving: calories 600; protein 29 grams; carbohydrate 79 grams;

fat 23 grams; cholesterol 20 grams.

 

 

 

 

 

 

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