Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 * Exported from MasterCook * California Cranberry Salsa Recipe By :Ocean Spray ( variation ) Serving Size : 10 Preparation Time :0:00 Categories : Holiday Mexican Salsas, Sauces & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 cup sugar 12 ounces cranberries 2 tablespoons jalapeno peppers -- chopped 2 tablespoons cilantro -- chopped 1/4 teaspoon cumin 2 green onions -- sliced 1 teaspoon lime juice 1 teaspoon orange zest -- grated Combine water and sugar in a medium saucepan. Bring to a boil over medioum heat. Add cranberries and return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. Cover with plastic wrap and refrigerate. - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 25g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates NOTES : Increase jalapeno to taste Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Classic Cranberry Nut Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg -- well beaten 1 1/2 cups Fresh or Frozen Cranberries -- coarsely chopped 1/2 cup chopped nuts Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. WRAP AND STORE OVERNIGHT. Source: " Ocean Spray " - - - - - - - - - - - - - - - - - - - Per serving: 2507 Calories (kcal); 73g Total Fat; (25% calories from fat); 45g Protein; 429g Carbohydrate; 187mg Cholesterol; 3565mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 12 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Orange Scones Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Brunch Muffins & Quick Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter or margarine 1/2 cup heavy cream 1 egg 1 cup Craisins® Sweetened Dried Cranberries -- any flavor 2 teaspoons orange zest Sugar Preheat oven to 425°. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar. Bake 12 minutes or until golden brown. Makes 8 scones. Source: " Ocean Spray " - - - - - - - - - - - - - - - - - - - Per serving: 1849 Calories (kcal); 97g Total Fat; (47% calories from fat); 34g Protein; 210g Carbohydrate; 474mg Cholesterol; 2615mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Pumpkin Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Muffins & Quick Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 cup canned pumpkin 1/4 cup butter or margarine -- melted 1/3 cup applesauce 1/2 cup egg substitute 1 package Craisins® or other Sweetened Dried Cranberries -- (6 ounce) Preheat oven to 350 °. Preheat oven to 350 °. Lightly spray a non-stick 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with non-stick vegetable spray. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except sweetened dried cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in sweetened dried cranberries. Spread evenly in loaf pan. Bake 60 to 65 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack. Source: " Ocean Spray " Yield: " 1 loaf " - - - - - - - - - - - - - - - - - - - Per serving: 2336 Calories (kcal); 63g Total Fat; (23% calories from fat); 40g Protein; 413g Carbohydrate; 127mg Cholesterol; 2335mg Sodium Food Exchanges: 11 Grain(Starch); 2 Lean Meat; 4 Vegetable; 1 Fruit; 10 1/2 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Cranberry Orange Relish Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Holiday Salsas, Sauces & Spreads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Fresh or Frozen Cranberries -- (12 ounce) 1 unpeeled orange -- cut into eighths and seeded 3/4 cup sugar -- (3/4 to 1 cup ) Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or FREEZER. Source: " Ocean Spray " - - - - - - - - - - - - - - - - - - - Per serving: 581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Lentil Curry with Cashews and Yogurt Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Indian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils -- washed and soaked overnight in 1 cup water 4 cups water 1 large tomato -- chopped 1 onion -- chopped 2 cloves garlic -- minced 1 1/2 tablespoons curry powder -- (up to 2 tablespoons) 1 tsp salt 1/2 cup chopped cashew nuts 3/4 cup plain nonfat yogurt prepared brown or white basmati rice Simmer the lentils in 3 cups water, partially covered for 20 minutes. Add the tomatoes, onions, garlic, and curry powder. Simmer for half hour more, covered. Add salt and cook, uncovered for 2 more minutes. Serve over brown or white basmati rice. Top with cashew nuts and a dollop of yogurt. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 1g Total Fat; (4% calories from fat); 11g Protein; 24g Carbohydrate; 1mg Cholesterol; 388mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mashed Potato Donuts Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Breakfast Grains, Pilafs & Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 lb organic russet potatoes -- peeled and quartered 1 TB butter or margarine 1/2 cup grated cheddar cheese 1/2 tsp salt freshly ground black pepper to taste 3/4 cup whole grain amaranth 1/2 cup unbleached white flour Cook potatoes 20–25 minutes, until soft. Drain well. Mash potatoes with butter, cheese, salt, and pepper. Refrigerate until cold. Preheat oven to 400 degrees. Toast amaranth for 15 minutes, shaking pan occasionally to toast evenly. While amaranth is toasting, work flour into potatoes. Split potato mixture into six equal portions. Roll each portion into a 7 inch rope. Roll each rope in toasted amaranth, then form into a donut shape. Place donuts on a lightly greased cookie sheet, and bake 12 minutes. Source: " whole foods website " Yield: " 6 donuts " - - - - - - - - - - - - - - - - - - - Per serving: 1041 Calories (kcal); 111g Total Fat; (94% calories from fat); 15g Protein; 1g Carbohydrate; 308mg Cholesterol; 2354mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Pancakes with Yogurt-Dill Topping Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breakfast Grains, Pilafs & Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain nonfat yogurt 8 TB chopped fresh dill 1 scallion -- thinly sliced 2 3/4 lb baking potatoes -- peeled and shredded 2 medium carrots -- shredded 1 medium onion -- shredded (or substitute shredded parsnip) 1 egg -- lightly beaten 2 TB flour 3/4 tsp salt 1/4 tsp pepper 4 tsp Extra Virgin Olive Oil Prep Time: 55 minutes In medium bowl, stir together yogurt, 6 TB of dill, and scallion. Refrigerate. Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray. In large bowl, combine remaining 2 TB dill, potatoes, carrots, onion, egg, flour, salt, and pepper, and stir well. Spray large nonstick skillet with nonstick cooking spray, add 2 tsp of oil, and heat over medium heat. Scoop potato mixture, 1/2 cup at a time, into pan and flatten slightly to make one pancake. Add as many more pancakes as will fit into pan without crowding and cook 3 minutes per side or until browned. Transfer to prepared baking sheet. Repeat with remaining 2 tsp oil and potato mixture. Bake pancakes for 5 minutes, or until cooked through and crisp. Serve pancakes with yogurt-dill sauce. Source: " whole foods website " Yield: " 4 " - - - - - - - - - - - - - - - - - - - Per serving: 2198 Calories (kcal); 9g Total Fat; (3% calories from fat); 73g Protein; 459g Carbohydrate; 191mg Cholesterol; 1964mg Sodium Food Exchanges: 27 1/2 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato Salad with Sun-Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grains, Pilafs & Potatoes Ready to send to Vege list Salads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup firmly packed sun-dried tomatoes (not in oil) 1 cup boiling water 5 1/2 lb cubed red potatoes -- cut into 1/2-inch cubes (about 5 cups) 5 1/2 cups finely chopped red onion 1/2 tsp ground cumin 1/4 cup c Extra Virgin Olive Oil 2 tablespoons fresh-squeezed lemon juice salt and black pepper to taste a few fresh basil leaves -- chopped 2 hard boiled eggs -- halved Reconstitute sun-dried tomatoes by covering them with boiling water; set aside. Boil potatoes until tender. Place chopped onion in large bowl with cumin, olive oil and lemon juice. Drain the tomatoes and gently squeeze them to remove excess liquid; slice them into skinny strips and add to bowl. When potatoes are tender, drain and add to bowl. Toss, season with salt and pepper. Garnish with eggs and fresh chopped basil. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); trace Total Fat; (44% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Quick Crumb Coffee Cake Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry bread crumbs 2 cups all-purpose flour 1 cup sugar -- plus 2 tablespoons 1 teaspoon salt 10 tablespoons unsalted butter -- (1 1/4 sticks), softened 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup unsalted buttermilk or low-fat (but not nonfat ) plain yogurt -- at room temperature 1 large egg -- at room temperature 1 teaspoon pure vanilla extract 3/4 cup walnuts or pecans -- (3 ounces) finely chopped 1/2 cup firmly packed dark brown sugar 1 teaspoon ground cinnamon 1. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs. 2. Whisk flour, sugar, and salt in large mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl. 3. Whisk baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Using a rubber spatula, scrape batter into prepared pan and smooth top. 4. Add nuts, brown sugar, and cinnamon to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate. Variations.... APPLE-CINNAMON COFFEE CAKE Peel and core 2 medium-large Granny Smith apples and cut into 1/4-inch dice. Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes. Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature. Follow recipe for Quick Crumb Coffee Cake, adding 1 teaspoon cinnamon with the baking powder and soda, and folding the apples into the finished batter. COCONUT CHOCOLATE CHIP COFFEE CAKE Follow recipe for Quick Crumb Coffee Cake, substituting firm-packed light brown sugar for white sugar and stirring 1 cup miniature chocolate chips into finished batter. For topping, decrease nuts to 1/2 cup, substitute light brown sugar for dark, omit cinnamon, and add 1 cup sweetened flaked coconut. RASPBERRY-ALMOND COFFEE CAKE Follow recipe for Quick Crumb Coffee Cake, adding 1 teaspoon pure almond extract along with vanilla. Turn batter into pan. Beat 1/2 cup seedless raspberry jam until smooth and fluid, then carefully spread it over the batter with the back of a teaspoon. For crumble topping, substitute 3/4 cup (4 ounces) ground almonds for walnuts or pecans and 1/2 cup white sugar for dark brown sugar; omit cinnamon. Add 1 large egg yolk and 1 teaspoon pure almond extract to crumbs and mix with a fork. Thoroughly knead mixture with your fingers until the color is uniform. Source: " March, 1995 by Stephen Schmidt " Cook’s Magazine - - - - - - - - - - - - - - - - - - - Per serving: 350 Calories (kcal); 15g Total Fat; (38% calories from fat); 4g Protein; 50g Carbohydrate; 62mg Cholesterol; 423mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates NOTES : The trick is to use the same mixture for both batter and topping. Use buttermilk to thicken and enrich the batter, which must be thoroughly beaten to aerate and emulsify the ingredients; use a generous amount of crumb topping; and let the cake cool completely before serving. This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Lentils with Crispy Garlic and Onion Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups red lentils 1/2 tsp tumeric 4 cups water 1/2 teaspoon sea salt 2 tablespoons canola Oil 1 large red onion -- finely sliced 12 cloves garlic -- peeled and thinly 6 cups organic brown Basmati rice -- (cooked) sliced Rinse red lentils and add to water. Add tumeric and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes. Add salt to lentils after cooking, then purée in blender. In a skillet, sauté the onion and garlic slivers to a golden brown, taking care not to burn them. Add the onion mixture to the lentils, stirring well. Serve piping hot with basmati rice. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 355 Calories (kcal); 28g Total Fat; (67% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 979mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rye Bread Bowl and Spread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Holiday Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Bread: 3 cups warm water 2 tablespoons molasses OR malted barley syrup 2 packets or 1 rounded tablespoon active dry yeast 4 cups pumpernickel flour 3 tablespoons dill seed -- (or 1 1/2 tablespoons dill weed ) 5 cups Unbleached All-Purpose Flour -- (up to 5 1/2 cups) 4 teaspoons salt -- (up to 5) 4 tablespoons olive or other vegetable oil 1 1/2 cups chopped onion cornmeal The Dip: 2 cups sour cream -- or light sour cream or yogurt 2 cups mayonnaise -- l or ight mayonnaise or low-fat cottage cheese you've puréed in a blender 1 cups chopped onion -- (1 to 2) 2 tablespoons minced fresh parsley -- or 2 to 3 teaspoons dried 2 teaspoons dill weed 1 teaspoon celery seed or 1 tablespoon minced celery leaves 1/2 teaspoon salt -- (or to tasteyou can also use an herb salt if you like) 1/2 teaspoon sugar -- optional The Bread: Pour the water into a large mixing bowl and stir in the molasses and then the yeast. Blend in thoroughly the pumpernickel flour, 1 cup of the unbleached all-purpose flour, and the dill seed. Cover the bowl and let this sponge work for a couple of hours (or all day if you have something else to do). About two hours before you want your bread to be baked, blend in the rest of the ingredients (except for the cornmeal) until you have a fairly stiff dough. Turn the dough out onto a floured surface and knead for 3 or 4 minutes. Since rye dough tends to be sticky, keep your hands and the board well floured while you knead it. Even when it's thoroughly kneaded, it will still be a bit sticky. Don't try to get rid of the stickiness by continuing to add flour. You can't, and if you try you'll have a rye door stop. (We have one of these in our office which we use just for that purpose! Waste not, want not, we always say. We can always find a use -- door stops, birds, bread crumbs, bread pudding, etc. -- for whatever we bake, no matter how disastrous it initially seems.) After 3 or 4 minutes, give the dough a rest while you prepare two baking sheets. You can either grease them and then sprinkle them with cornmeal; or you can use parchment paper and sprinkle cornmeal on that. Go back to your dough and knead another 3 or 4 minutes. Divide the dough into thirds; shape one piece into a nice ball and place it on one baking sheet. Cover it with a damp towel and put it someplace cozy to rise for about an hour. Take the remaining two pieces of dough and shape them into one large loaf. Note: If you have a large commercial oven that will hold two baking sheets, by all means let your loaves rise and bake at the same time. The baking time for the larger loaf is longer; see baking directions below. If you have a traditional oven that can hold only one baking sheet at a time, take the large loaf and place it back in your bowl, cover it and let the dough rest for about 20 minutes. (We've done it this way so the second loaf should be ready to go into the oven when the first loaf comes out.) After 20 minutes, take the large loaf, reshape it a bit and place it on the second baking sheet. Cover it with a damp towel and let it rise for about an hour. Fifteen minutes before you want your first loaf to go in the oven, preheat the oven to 400°F. Just before your loaf goes in, gently slash the top once with a serrated knife. Don't press down; saw gently back and forth. Brush the top with a bit of cold water and place the baking sheet in the oven. After 20 minutes, turn the heat down to 350°F and continue baking for a further 20 to 25 minutes. Take the first loaf from the oven and give the bottom a tap. If it sounds hollow (no wet dough inside), it's done. If you want to be absolutely sure, use an instant-read thermometer; bread is done when the interior has reached 190°F. Now slash the top of the second loaf, brush with cold water and place it in the oven. Turn the temperature back up to 400°F and let this one bake for 20 minutes. Then turn the temperature down to 350°F and let it continue baking for 30 to 35 minutes. If the top seems to be getting too brown, turn the temperature down to 325°F for the last 10 to 15 minutes of baking time. Make sure both loaves are completely cool before you start cutting them up. The Spread: This can either be rich and revelrous or slim and still revelrous. We'll give you the options and you can make the choices. Any way you do it, you'll have enough for both loaves or one big loaf. Make it ahead of time as well so it's ready for you when you want it. If you're feeling frantic, a guest would love to put this together. Mix this all up in a bowl and give the flavors a chance to develop and blend before you decide to adjust the seasonings. You can add other vegetables if you wish, or use a favorite spread of your own. The Bread & Spread: Place the larger cooled loaf of bread on a large plate or platter. Take a sharp knife and cut through the bread crust where you'd like the edge of your bowl to be. Use the knife to peel off the " lid. " Then use a fork and your fingers to pull out the rest of the interior of the loaf. Break up the lid, the interior of the loaf and the smaller loaf into manageable pieces and place them on the plate around the large loaf. Scoop the spread into the " bowl. " When you and your guests have finished all the bread pieces and you're left with an " empty bowl, " take the lead and start breaking up the bowl itself. Since it has soaked up some of the spread, it is delicious as is. Since this smacks of doing something a little racy, you won't have much trouble convincing your guests to dig in. Description: " Here's a revelrous appetizer, a hearty loaf of pumpernickel bread hollowed out to become a bowl for the spread you eat it with. And when you're done, you can rip up the bowl itself and eat it! " Source: " This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 2, December, 1991. " - - - - - - - - - - - - - - - - - - - Per serving: 4145 Calories (kcal); 470g Total Fat; (96% calories from fat); 20g Protein; 21g Carbohydrate; 358mg Cholesterol; 11298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 51 Fat; 0 Other Carbohydrates NOTES : It's best to make this ahead of time so the day of your gathering, all you have to do is hollow it out and scoop in the spread mixture. You can even make it way ahead of time and freeze it. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Scrambled Tofu Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Beans Breakfast Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion minced 2 stalks celery -- finely diced 1 teaspoon canola oil -- (up to 2 tsp) turmeric to taste 1 lb firm or extra-firm tofu shoyu to taste Sauté spices 1 minute. Add vegetables starting with onion. Sauté: 3–5 minutes. Crumble tofu and add to veggies. Cook, covered, for 10–15 minutes, stirring occasionally. Yield: " 4 " - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 5g Total Fat; (74% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Simple Roasted Carrots- Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baby carrots (two 16-ounce bags) 2 tablespoons olive oil 1/2 teaspoon salt Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender. Source: " Cook's Illustrated " - - - - - - - - - - - - - - - - - - - Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Stir-Fried Buckwheat with Minted Yogurt Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plain low-fat yogurt 1/3 cup chopped cilantro 2 tablespoons chopped fresh mint 1/3 cup raw hulled sunflower seeds 1 tablespoon Organic Extra Virgin Olive Oil 2 tsp yellow mustard seeds 3 scallions -- thinly sliced 3 garlic cloves -- slivered 2 tablespoons minced fresh ginger 1 cup roasted buckwheat (whole granulation) 2 cups boiling water 3/4 tsp salt 2 tablespoons mango chutney -- chopped Prep Time: 30 minutes In a small bowl, stir together yogurt, cilantro, and mint; refrigerate. In a small, ungreased skillet over low heat, toast sunflower seeds for 2 to 3 minutes until lightly crisped. In a large non stick skillet, heat oil over medium-low heat. Add mustard seeds and cook 1 minute until they begin to pop. Add scallions, garlic, and ginger; cook 2 minutes. Add buckwheat and cook, stirring all the while, for 2 minutes or until fragrant. Stir in water and salt and bring to a boil. Reduce to a simmer, cover and cook 10 to 12 minutes until buckwheat is tender. Stir in chutney and sunflower seeds. Serve with yogurt mixture. Description: " Roasted buckwheat, often sold in packages as kasha, comes in different granulations. For this recipe we used the larger, whole granulation. If you can't find the whole buckwheat, feel free to substitute the medium or cracked granulation. Cooking time may vary depending upon the size of the buckwheat. The crunch of the sunflower seeds is a pleasant surprise. " Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 47 Calories (kcal); 1g Total Fat; (18% calories from fat); 4g Protein; 6g Carbohydrate; 4mg Cholesterol; 450mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Szechuan Vegetable Stir-Fry with Jasmine Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Asian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups water 2/3 cup jasmine or other aromatic rice 1/4 cup hoisin sauce 2 tablespoons sherry 2 tablespoons honey 1/4 teaspoon crushed red pepper flakes 2 teaspoons dark sesame oil 1/3 cup sliced scallions 3 garlic cloves -- minced 1 tablespoon minced fresh ginger 1 large red bell pepper -- diced 2 large carrots -- shredded 6 oz snow peas -- sliced on the diagonal 1 cup canned baby corn -- rinsed and drained 1 can sliced water chestnuts -- (8 oz) drained 1 pound firm tofu -- cut into 2 " squares 2 tsp cornstarch blended with 1 TB water In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes. Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside. In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes. Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes. Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of rice. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 940 Calories (kcal); 32g Total Fat; (30% calories from fat); 47g Protein; 121g Carbohydrate; 2mg Cholesterol; 1214mg Sodium Food Exchanges: 1 Grain(Starch); 9 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 4 1/2 Fat; 4 Other Carbohydrates NOTES : Use jasmine rice—a variety of rice frequently used in Thai and other Asian cuisines—for its wonderfully delicate fragrance and firm texture and is available in most supermarkets and specialty foods stores. Texmati and basmati and other " aromatic " rices work well here too. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vanilla Sables Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts French Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- softened 3/4 cup superfine sugar 1 large egg 2 cups all-purpose flour 1/8 teaspoon salt Combine the butter and sugar in a large bowl. With an electric mixer at medium-low speed, beat the butter and sugar together until the mixture is creamy, and the sugar grains are barely visable. This should take about 2-3 minutes. Add the egg and vanilla and beat until the mixture is smooth and combined Sift the flour and salt on to the top of the butter mixture. Then using a large wooden sppon ( not the mixer ) siir the flour mixture into the butter mixture until incoporated. Do this just until the flour mixture is mixed in, do not stir too much because doing this ( or using the mixer instead of hand stirring for this step ) may make the cookies hard or tough in texture. Divde the dough in half. On a sheet of waxed paper form each half into a 10 " log ( using the paper to make a smooth cylinder shape ) Wrap tightly with the waxed paper and wrap tightly and refrigerate at least 2 hours ( or if you want up to a week---you can also store a dough log in a freezer for up to a month! ) Place the oven rack in the middle of the oven and pre-heat the stove to 325 degrees F. Line a baking sheet with parchment paper. Using a long, sharp knife, slice the dough into half inch rounds and place them on the proepared pan. Bake 12-15 minutes, watching carefully. They are done when the egesare a pale golden brown but the the centers of the cookies are still quite pale. Remove the cookies from the pan using a spatula and cool completely on a wire rack. The cookies will keep well in a covered container for 2 -3 days. Description: " ( French vanilla icebox cookies ) " Source: " Simple French Desserts " Yield: " 24 cookies " - - - - - - - - - - - - - - - - - - - Per serving: 2602 Calories (kcal); 191g Total Fat; (65% calories from fat); 33g Protein; 191g Carbohydrate; 683mg Cholesterol; 352mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37 Fat; 0 Other Carbohydrates NOTES : Sable ( there is an accent over the e which my recipe program will not make ) means " sandy " in French. These are like shortbread cookies, but more delicate and crumbly in texture. They are delicious and easy to make ! If transporting them, use a show box or plastic container instead of a bag or plate, they edges can break off in transit. Cooking hint.....The French cooks always use UNSALTED butter in their baking. Using salted butter will change the taste. Superfine sugar ( easily available in US grocery stores --this is NOT powdered sugar, but just sugar with finer or smaller grains ) is also used. They use " parchement paper " instead of greasing cookie sheets. Shopping hint...read the entire recipe before shopping. Getting the " odd " things ( like unsalted butter and parchment paper ) really help make the cookies better. They are all available in US grocery markets. Be sure you have waxed paper etc before you start. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * White Bean and Roasted Tomato Dip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Beans Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked white beans 1/2 cup roasted tomatoes 3 tablespoons oil from roasted tomatoes 1 tablespoon Balsamic Vinegar 1 teaspoon green Tabasco sauce or 1/2 tsp serrano chile -- seeded and minced 1 cup finely grated Drunken Goat Cheese 3 tablespoons minced fresh basil salt to taste 10 Kalamata Olives -- pitted and chopped Place beans, roasted tomatoes, the oil from the roasted tomatoes, balsamic vinegar and Tabasco into a food processor; purée. Remove purée to a bowl. Stir in 3/4 cup of the Drunken Goat Cheese and basil. Season with salt to taste. Garnish with chopped olives. Source: " whole foods website " Yield: " 3 " - - - - - - - - - - - - - - - - - - - Per serving: 1099 Calories (kcal); 12g Total Fat; (9% calories from fat); 70g Protein; 183g Carbohydrate; 0mg Cholesterol; 639mg Sodium Food Exchanges: 12 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Whole Foods Non-Dairy Apple Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Holiday Ready to send to Vege list Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping 1/2 cup rolled oats 1/2 cup whole wheat pastry flour 1/4 cup sliced almonds 3 TB maple sugar 1 pinch salt 3 TB canola oil 6 Golden Delicious Apples -- washed and sliced thinly (peeling is optional) juice from 1/2 small lemon 1 pinch salt 5 1/2 TB arrowroot 5 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp cardamom 2 TB fruit sweetened apricot spread 3 TB Organic honey 1 unbaked piecrust (8 or 9 inch) -- prepared non-dairy Preheat oven to 350 degrees. Toss the apples with lemon juice. Add pinch of salt and spices. In a bowl, mix together the apricot spread and honey. Pour onto the apple mixture and toss to coat well. Carefully place the apples in the unbaked pie shell. Prepare the topping: Mix the oats, flour, almonds, maple sugar, and salt together in a bowl. Add the canola oil and mix until crumbly with fingers or a pastry blender. Sprinkle the topping all over the pie, carefully pressing down just a bit to secure. Bake for 1 to 11/4 hour. You may want to place a cookie sheet on a lower rack under the pie to catch any juice that may drip down onto the oven. Source: " whole foods website " - - - - - - - - - - - - - - - - - - - Per serving: 9092 Calories (kcal); 679g Total Fat; (66% calories from fat); 19g Protein; 763g Carbohydrate; 0mg Cholesterol; 324mg Sodium Food Exchanges: 44 Grain(Starch); 1 Lean Meat; 0 Vegetable; 6 Fruit; 135 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.