House Of Munch

Recipes, Recipes, Recipes

Archive for September, 2008

Cold Oriental Noodles with Peanut Sauce

Recipe

25 Sep

Cold Oriental Noodles with Peanut Sauce

Recipe By : Vegetarian Pleasures
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound spaghetti
1/4 cup sesame oil
1/2 cup natural style creamy peanut butter
1/3 cup tamari soy sauce
3 tablespoons sherry
1 tablespoon water
1 1/2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon light brown sugar — firmly packed
3 cloves garlic — finely minced
1 teaspoon ginger root — minced
1/2 teaspoon red pepper flakes — crushed
1 cucumber — peeled and sliced
4 scallions — thinly sliced

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with half of the sesame oil.
Cover and chill until ready to combine with the peanut sauce, or up to 24
hours.

To make the peanut sauce, combine the remaining sesame oil with all the other
ingredients except the cucumber and scallion. Beat until well mixed. The sauce
can be kept in the refrigerator, covered, for up to 24 hours before serving.

Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 4399 0 0 0 0 0 0 0 0 0 0 0

  • Filed under: Low Fat Cal, Low Fat Low Cal

    • Dried Cranberry Pilaf

    Recipe

    25 Sep

    Dried Cranberry Pilaf

    Recipe By : Nathalie Dupree, TVFN
    Serving Size : 6 Preparation Time :0:25
    Categories : Dupree

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 stick butter
    1 large onion — chopped
    2 cups basmati rice
    1/2 cup dried cranberries
    4 cups fresh or canned chicken stock or broth
    Salt and freshly-ground black pepper
    1/4 cup finely chopped fresh parsley

    In a large saucepan melt butter over medium heat. Add onion and cook until
    soft, 5 minutes. Add rice and stir until translucent, 2 to 3 minutes. Add
    cranberries and stock and stir well. Bring to a boil, reduce heat, and simmer
    until tender, about 18 minutes. Season to taste with salt and pepper. Stir in
    parsley just before serving. Yield 6 to 8 servings

    – – – – – – – – – – – – – – – – – –

  • Filed under: Cookies

    • Spaghetti with Bacon Sauce kjcd19b

    Recipe

    25 Sep

    Spaghetti with Bacon Sauce kjcd19b

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Italian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    16 ounce Spaghetti — cooked
    Green onions tops — chopped
    Bacon — diced
    Eggs — beaten
    2 tablespoon Olive oil
    1/2 cup Parmesan — grated (up to 3/4c)
    1/8 teaspoon Hot prpper flakes or cayenne

    In Skillet, cook bacon until crisp. Add oil and hot pepper flakes and
    continue cooking for a few mins. Add green onion. Cook until onion is tender.
    Remove from heat. In serving bowl, mix in eggs. Pour bacon mixture over
    spaghetti; toss. Toss in parmesan.

    Converted by MMCONV vers. 1.00

    – – – – – – – – – – – – – – – – – –

  • Filed under: Chicken, Chinese

    • Tomato Mushroom Soup

    Recipe

    25 Sep

    Tomato Mushroom Soup

    Recipe By : Garden-Fresh Recipes
    Serving Size : 12 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 Pound Fresh Mushrooms, Thinly Sliced
    6 Tablespoons Butter or Margarine — Divided
    2 Medium Onions — Minced
    1 Clove Garlic — Minced
    2 Carrot — Chopped
    3 Celery Ribs — Finely Chopped
    3 Tablespoons All-Purpose Flour
    8 Cups Beef Broth
    2 Tomatoes, Peeled And Chopped
    1 Can Tomato Sauce — 15oz
    1 Teaspoon Salt
    1/2 Teaspoon Pepper
    3 Tablespoons Minced Fresh Parsley
    Sour Cream, Optional

    In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter
    until tender. Remove mushrooms; set aside. In the same kettle, saute onions,
    garlic, carrots and celery in remaining butter until tender. Stir in flour
    until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the
    mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining
    mushroom; simmer 5 minutes longer or until heated through. Garnish each
    serving with a dollop of sour cream if desired.

    – – – – – – – – – – – – – – – – – –

  • Filed under: Desserts

    • Indian-Style Stuffed Baked Potatoes With Bell

    Recipe

    25 Sep

    INDIAN-STYLE STUFFED BAKED POTATOES WITH BELL

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Main dish Vegetarian

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    Chutney:
    3 Red bell peppers
    1/2 c Tomato-vegetable juice or
    Water
    1/4 c Chopped cashew nuts, pan
    Toasted
    1/8 ts Cayenne pepper
    Salt to taste
    Potatoes and Vegetables:
    4 md Baking potatoes
    4 Carrots, scrubbed and sliced
    1/2 inch thick
    2 Zucchini, halved and sliced
    1/2 inch thick
    3 Yellow bell peppers, seeded
    And cut lengthwise in strips
    Drizzle olive oil or spray
    1/2 c Chopped cilantro
    2/3 c Shredded soy cheese
    1 1/2 ts Minced jalapeno peppers
    (more or less to taste)
    1/2 ts Salt (optional)
    Black mustard seeds (opt)

    Chutney: Combine chutney ingredients in a food
    processor and puree until smooth. Set aside.

    , croll, uit ? Potatoes and vegetables:
    Preheat oven to 400 degrees. Prick potatoes and back
    for 1 hour. Place carrots and zucchini and bell pepper
    on a non-stick baking tray or trays lined with
    parchment. Drizzle or spray with oil and toos to
    cover. Bake vegetables about 45 minutes, turning once,
    until tender and browned.

    Remove baked potatoes from oven and cut in half
    lengthwise. Scoop out flesh into a bowl, leaving a
    1/2-inch-thick potato shell. Mash potato flesh, then
    mix in cilantro, soy cheese, jalapenos and salt if
    desired.

    Spoon potatoe mixture into shells and return to oven
    for about 15 minutes to reheat. Top with roasted
    vegetables and drizzle with chutney and a sprinkle of
    mustard seeds if desired. Serve 2 potato halves per
    person.

    From Vegetarian Times, October 1993 Converted by
    MMCONV vers. 1.40 —

    – – – – – – – – – – – – – – – – – –

  • Filed under: Misc Recipes

    • Moroccan Chicken Stew

    Recipe

    25 Sep

    MOROCCAN CHICKEN STEW

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Moroccan Poultry
    Soups/stews

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 tb Vegetable oil
    1 Fresh jalapeno pepper,
    -seeded, minced
    1/4 ts Ground coriander
    1/4 ts Ground cumin
    1/4 ts Ground cinnamon
    2 Whole chicken breasts,
    -skinned, boned, cut into
    -1-1/2-inch chunks
    2 sm Carrots, sliced diagonally
    -1/4-inch thick
    1 sm Onion, diced (1/2-inch)
    1/2 Acorn squash, seeded, pared,
    -cut into 1/2-inch dice
    3 1/2 c Chicken broth
    1 md Zucchini, scrubbed, cut into
    -1/2-inch dice
    14 oz Whole tomatoes, coarsely
    -chopped, liquid reserved
    1/3 c Raisins
    1/2 c Canned chick-peas, rinsed
    1/4 ts Salt
    4 tb (1/2 stick) unsalted butter
    2 c Couscous
    1/4 c Slivered almonds, toasted
    1 tb Minced fresh mint

    Info: posted by Perry Lowell, April 1993 from Good Food magazine,
    September 1987

    This recipe gets 30% or less of its calories from fat. Not a low sodium
    recipe.

    Makes 8 servings.

    1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add
    chicken and toss to coat. Let stand, stirring frequently, 30 minutes.

    2. Combine carrots, onion, and acorn squash in 3-quart microwave-safe
    casserole; cover with lid. Microcook on HIGH power 5 minutes. Add 1 cup
    broth, the zucchini, tomatoes with liquid, and raisins; microcook covered 3
    minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring
    once halfway through cooking. Stir in chicken with marinade; microcook
    covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt;
    microcook covered 2 minutes longer.

    3. Meanwhile, heat remaining 2 cups broth and the butter in medium
    saucepan to boiling. Stir in couscous, cover pan, and remove from heat.
    Let stand 5 minutes.

    4. To serve, spoon couscous onto serving platter. Top with chicken stew
    and sprinkle with almonds and mint.

    Nutrition Information per Serving: 416 calories 24 g protein 53 g
    carbohydrates 12 g fat (26% of calories) 603 mg sodium

    – – – – – – – – – – – – – – – – – –

  • Filed under: Rice, Soups

    • Artichoke Rice Salad

    Recipe

    25 Sep

    Title: Artichoke Rice Salad
    Categories: Salads, Main dish
    Yield: 6 servings

    3 c Hot cooked rice
    12 oz Marinated artichoke hearts
    — drained, and
    — coarsely chopped,
    — reserving liquid
    4 oz Sliced fresh mushrooms
    1/2 c Sliced green onions
    1/2 c Chopped red or yellow pepper
    1/4 c Grated Parmesan cheese
    1/8 ts Ground white pepper
    1 1/2 tb White wine vinegar
    Lettuce leaves

    Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
    Combine reserved liquid from artichokes and vinegar; shake to combine.
    Drizzle over salad. Spoon into individual lettuce-lined salad plates.

    Source: Seasonal Inspirations for Rice
    Reprinted with permission from USA Rice Council
    Electronic format courtesy of Karen Mintzias

    —–

  • Filed under: Chicken, Chinese

    • Mandarin Chicken Wings

    Recipe

    25 Sep

    Title: MANDARIN CHICKEN WINGS
    Categories: Chinese, Chicken
    Yield: 6 servings

    20 Chicken wings
    1/8 ts Garlic salt
    1 1/2 c Cornstarch
    3 Eggs
    6 tb Water
    Cooking oil
    1 c Sugar
    3/4 c Vinegar
    1/4 c Water
    1/8 c Soy sauce
    1/2 c Catsup
    1/2 c Slivered almonds, walnuts

    Cut wings at first joint and discard the tips. Wash
    and dry on paper towel and sprinkle lightly with
    garlic salt.

    Mix cornstarch, eggs and water, stirring to form a
    smooth batter. Dip wings in batter and deep fry in
    oil. LEt sit while making sauce.

    Sweet and sour sauce: select a pan in which all wings
    can be coated evenly, such as a large electric fry
    pan. Combine sugar, vinegar, water, soy sauce, catsup
    and bring to a boil, stirring occasionally. As sauce
    begins to thicken, add wings and cook on medium heat.
    Turn wings carefully to coat thoroughly with sauce.

    Garnish with nuts, if desired. Grated sesame adds a
    good flavor.

    When scaling down for 15 wings, make the full sauce
    recipe and only scale the batter part.

    —–

  • Filed under: Breads

    • Pumpkin Soup

    Recipe

    25 Sep

    Pumpkin Soup

    Recipe By : Quick Cooking – September/October 1998
    Serving Size : 6 Preparation Time :0:00
    Categories : Not Sent Quick Cooking

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1/2 c finely chopped onion
    2 tbsp butter or margarine
    1 tbsp all-purpose flour
    2 14.5 oz cans chicken broth
    1 15 oz can solid pack pumpkin
    1 tsp brown sugar
    1/4 tsp salt
    1/8 tsp pepper
    1/8 tsp ground nutmeg
    1 c whipped cream

    In a large saucepan, saute onion in butter until tender. Remove from
    the heat; stir in flour until smooth. Gradually stir in broth, pumpkin,
    brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and
    simmer for 5 minutes. Add cream; cook for 2 minutes or until heated
    through.

    – – – – – – – – – – – – – – – – – –

  • Filed under: Misc Recipes

    • Dees Spicy Veggie Kabobs

    Recipe

    25 Sep

    Dee’s Spicy Veggie Kabobs

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Potatoes

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 Ears corn — husked and washed
    2 6 Inch zucchini — in 1″ slices
    2 6 Inch yellow squash — in 1 “ slices
    2 Or 3 red, yellow or green bell peppers — in 2″ pieces
    2 Large (Fat) carrots — diag.-1/2″ slices
    6 Tiny whole new red potatoes
    whole cherry tomatoes
    whole mushrooms
    1/2 cup butter, margarine — or olive oil
    1 packet taco seasoning mix

    1. Husk and wash corn. Cut each ear in 3 or 4 pieces. Sprinkle with
    water, wrap in foil and grill for 10 minutes. (Or parboil till almost
    cooked.)
    2. Peel and wash carrots. Slices on the diagonal so you have 1/2 inch
    ”planks". Sprinkle with water, wrap in foil and place on grill for 10
    minutes. (or par boil till not quite tender crisp.)
    3. Wash potatoes, sprinkle with water wrap in foil etc as above.
    4. Clean and cut remaining vegetables. Put veggies in a ziplock bag with
    the melted butter and taco seasoning.
    5. After corn, carrots and potatoes have cooked for 10 minutes, quickly
    thread them onto skewers with the other vegetables. Put back on grill. 6.
    Brush with remaining seasoning as they cook for 10 to 15 minutes.

    7. When ready to serve, pour any remaining seasoning over top before eating.

    **NOTE: Try also with Italian dressing, lemon pepper seasoning, basil herb
    butter, dry ranch dressing, cajun or cayenne butter.

    – – – – – – – – – – – – – – – – – –

    NOTES : I want to share a very easy vegetable kabob recipe with you. Makes
    a great meal or side dish

  • Filed under: Soups, Vegetables

    • You are currently browsing the House Of Munch blog archives for September, 2008.

  • Pages

    • Archives

  • July 2026
  • June 2026
  • May 2026
  • April 2026
  • March 2026
  • February 2026
  • January 2026
  • December 2025
  • November 2025
  • October 2025
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • December 2017
  • November 2017
  • October 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • December 2009
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008

  • Categories

  • Sponsors

  • Recent Recipes


    • Copyright © 2009 en.bundetot.ro | Advertise Here – Entries (RSS)

    Hosted by CifTech Hosting.
    Sweet Home Theme. Powered by WordPress – Design by Print Out, sponsored by - Partnership, supported by - Business plan and Poker online.