Guest guest Posted November 16, 2000 Report Share Posted November 16, 2000 I just formatted all these recipes from the Epicurious site and thought I would share them with the list. * Exported from MasterCook * MENU: Indian Vegetarian Feast Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Indian Vegetable Patties Tomato and Red Onion Chutney Winter Vegetable Curry Spiced Rice Pilaf Coconut Spice Cake Ginger Tea Pay no attention to the nutritional information on this menu -- it is giving the total calories for the entirety of all the recipes listed. Source: " http://www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 12119 Calories; 483g Fat (36.6% calories from fat); 171g Protein; 1716g Carbohydrate; 85g Dietary Fiber; 1694mg Cholesterol; 5917mg Sodium. Exchanges: 47 1/2 Grain(Starch); 5 Lean Meat; 20 1/2 Vegetable; 5 Fruit; 3 Non-Fat Milk; 91 Fat; 58 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Coconut Spice Cake Recipe By :Bon Appétit, August, 1991 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 2 cups plus 3 tablespoons sifted unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 1 cup unsalted butter -- (2 sticks) room temperature 3/4 cup sugar 2 eggs 1/2 cup plus 2 tablespoons light unsulfured molasses 2 tablespoons grated orange peel 1 teaspoon vanilla extract 3/4 cup buttermilk 1 cup shredded sweetened coconut -- toasted 1/2 cup diced crystallized ginger -- (about 2 1/2 ounces) ICING: 8 ounces cream cheese -- room temperature 1/2 cup unsalted butter -- (1 stick) room temperature 2 tablespoons grated orange peel 1 teaspoon vanilla extract 1 pound powdered sugar 1/3 cup minced crystallized ginger -- (scant 2 ounces) ********************************* 1 cup shredded sweetened coconut -- toasted tropical fruit such as pineapple -- papaya and mango, cut into bite-size pieces For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Butter parchment; dust pans with flour. Sift flour, baking powder, ground ginger, baking soda, salt and ground cinnamon into medium bowl. Using electric mixer, cream unsalted butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time. Add unsulfured molasses, grated orange peel and vanilla extract and beat 1 minute at high speed until well blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in shredded coconut and crystallized ginger. Divide batter between prepared pans. Bake until cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on rack 5 minutes. Invert cakes onto racks. Remove parchment and cool completely. For icing: Using electric mixer, beat cream cheese and butter until smooth. Mix in orange peel and vanilla. Beat in sugar. Mix in ginger. Place 1 cake layer on platter, flat side down. Spread with some of icing. Sprinkle with 3/4 cup coconut. Top with second layer, flat side up. Spread remaining icing over top and sides of cake. Arrange remaining coconut around top edge of cake. (Can be prepared 1 day ahead. Chill until icing is set; wrap lightly with plastic and refrigerate. Bring to room temperature.) Place fruit around base of cake. Source: " http://www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 698 Calories; 35g Fat (46.6% calories from fat); 6g Protein; 84g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 422mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 4 1/2 Other Carbohydrates. Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 4171 0 0 0 5226 3003 0 0 0 0 0 0 3003 0 5226 0 0 * Exported from MasterCook * Ginger Tea Recipe By :Gourmet, August, 1994 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup thinly sliced fresh ginger 6 cups water 2 tablespoons honey or brown sugar lemon wedges for garnish if desired In a saucepan simmer ginger and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve set over a teapot. Serve tea garnished with lemon wedges. Source: " http://www.epicurious.com " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 40 Calories; trace Fat (1.7% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates. Nutr. Assoc. : 26076 0 731 0 * Exported from MasterCook * Indian Vegetable Patties Recipe By :Bon Appétit, September, 1995 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups fresh corn kernels or frozen -- thawed 1 medium carrot -- grated 1 medium russet potato -- peeled, grated 1/2 medium onion -- finely chopped 1/2 cup shredded fresh spinach leaves 6 tablespoons all-purpose flour 1/4 cup frozen peas -- thawed 1/4 cup finely chopped fresh cilantro 1 jalapeño chile -- seeded, minced 2 teaspoons minced garlic 1 teaspoon minced fresh ginger 1 teaspoon ground cumin 1 large egg -- beaten to blend 1 tablespoon vegetable oil -- (or more) plain yogurt Major Grey chutney Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour. Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney. Source: " http://www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 2g Fat (25.6% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. Nutr. Assoc. : 2873 0 0 0 905085 0 0 20056 20103 0 26076 0 0 0 0 26535 * Exported from MasterCook * Spiced Rice Pilaf Recipe By :Bon Appétit, August, 1993 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 cinnamon stick -- broken into 3 pieces 4 whole cloves 1/2 cup chopped onion 1 cup long-grain white rice 2 cups water Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl. Source: " http://www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 9g Fat (28.1% calories from fat); 4g Protein; 45g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat. NOTES : Rice pilaf can be made traditionally, with basmati rice, or with regular long-grain white rice. For a real treat, garnish the pilaf with shredded coconut, raisins and chopped green onions. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Tomato and Red Onion Chutney Recipe By :Bon Appétit Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped seeded plum tomatoes 1/2 cup chopped red onion 1/2 cup chopped fresh mint 1 tablespoon fresh lime juice 1 Pinch cayenne pepper Combine all ingredients in medium bowl. Season generously with salt and pepper. Let stand at least 30 minutes and up to 1 hour, stirring occasionally. Per 1-tablespoon serving: calories, 4; fat, 0 g; sodium, 1 mg; cholesterol, 0 mg Source: " http://www.epicurious.com " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 1g Fat (8.2% calories from fat); 3g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 0 Fat. Nutr. Assoc. : 926089 4712 0 0 0 * Exported from MasterCook * Winter Vegetable Curry Recipe By :Bon Appétit, February, 1996 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable oil 3/4 cup chopped onion 2 1/2 teaspoons curry powder 1 teaspoon ground cumin 1 pinch red pepper flakes -- (generous pinch) 1 cup evaporated skim milk 2 cups peeled & cubed potatoes -- (1-inch cubes) 2 cups chopped seeded plum tomatoes 2 cups broccoli florets 2 cups thin diagonal carrot slices 1 cup cauliflower florets 4 cups hot cooked rice -- (preferably basmati) 1/4 cup cilantro leaves -- (optional) Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired. Per Serving: calories, 425; total fat, 3 g; saturated fat, 0; cholesterol, 2 mg Source: " http://www.epicurious.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 3g Fat (5.6% calories from fat); 15g Protein; 90g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 132mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. NOTES : Chef Kyle of the Spa at Doral in Miami uses evaporated skim milk in this and many other dishes; it imparts a rich creaminess with almost no fat. Nutr. Assoc. : 0 0 0 0 0 0 4608 926089 0 900497 902512 0 26544 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2000 Report Share Posted November 17, 2000 Oooh.. That was so nice. Thank you!!!!!!!! ____________ Gratis e-mail en meer: http://www.dolfijn.nl/ ilse weet nu ook alles van muziek! http://ilsemusic.ilse.nl/ Quote Link to comment Share on other sites More sharing options...
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