Archive for May, 2012

Grilled Oriental Fish Steaks

Recipe

3 May

Title: GRILLED ORIENTAL FISH STEAKS
Categories: Chinese, Seafood
Yield: 6 servings

4 Fish steaks (halibut, salmon
-or swordfish),
About 3/4″ thick
1/4 c Lite soy sauce
3 tb Minced onion
1 tb Chopped fresh ginger root
1 tb Toasted sesame seeds
1/2 ts Sugar

Place fish in single layer shallow baking pan.
Measure the lite soy sauce, onion, ginger, sesame
seeds and sugar into blender container; process on low
speed 30 seconds, scraping down sides once. Pour
sauce over fish; turn over to coat both sides.
Marinate 30 minutes, turning fish over occasionally.
Remove fish and broil or grill 4″ from heat source or
moderately hot coals 5 minutes on each side, or until
fish flakes easily when tested with fork.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–

Filed under: Italian, Salads

People Chow

Recipe

3 May

Title: People Chow
Categories: Gifts, Snacks
Yield: 13 cups

6 oz Chocolate chips
1/2 c Butter or margarine
1/2 c Creamy peanut butter
1/2 t Ground cinnamon
8 c Cheerios
2 c To 3 cups powdered sugar

Stirring constantly, melt chocolate chips and butter in a medium
saucepan over medium heat. Remove from heat. Add peanut butter and
cinnamon; stir until smooth. Place cereal in a large bowl. Pour
chocolate mixture over cereal; stir until evenly coated. Pour
powdered sugar into a large paper bag; add chocolate coated cereal.
Gently shake bag until mixture is evenly coated with sugar. Spread
onto waxed paper; allow to cool completely. Store in airtight
container.

MMMMM

Filed under: Breadmaker, Kids

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Recipe

2 May

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:55
Categories : Low-Fat Quick’n’easy
Entree Meat
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggplants — about 24-oz each
1 cup chopped onions
1/2 cup water
1/8 cup corn kernels
1 yellow bell pepper — chopped
1 cup hot cooked rice
4 ounces reduced-fat turkey sausage — links
Cajun-Style, cooked — drained and chopped
1 medium tomato — chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil — leaves only
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt — optional
Freshly ground black pepper
1/4 cup dry bread crumbs

Review: “This Cajun dish has been lightened with reduced fat turkey sausage
and fresh vegetables. Naturally, there’s rice and a little bayou heat.”

Preheat the oven to 450F. Halve each eggplant, remove the tops and, using a
melon baller, scoop out the flesh, leaving 1/4″ thick shells. Chop the
eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
drain on paper towels.

Coat a large no-stick frying pan with no-stick spray. Add the onions and
water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or
until the onions soften.

Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
Cook for 10 minutes, or until the eggplant softens. Season with the salt (if
using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to
fit. Coat a 9″ x 13″ baking dish with no-stick spray and arrange the shells
in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned.

25 minutes of attention. 55 mins total.
Per serving: 248 calories; 4.8 g. total fat (16%)

VARIATION: Cajun Stuffed Pork Chops
* Trim 4 lean loin pork chops of all excess fat, then split horizontally.
* Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.
* Dust the chops with flour seasoned with Cajun seasoning.
* Sear the chops on both sides in a hot pan coated with no-stick spray.
* Then bake, uncovered, at 375F for 35 minutes, or until the chops are
cooked through.
* Serve with unsweetened apple sauce or steamed red cabbage sprinkled with
balsamic vinegar.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

– – – – – – – – – – – – – – – – – –

Filed under: Dkuhnen Msn, Salads, Side Dish

Dried Fruit Compote

Recipe

2 May

Title: Dried Fruit Compote
Categories: Desserts, Fruits, Harned 1994, Jewish
Yield: 16 servings

3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

MMMMM

Filed under: Soups

Our Version Of Julia Childs Parsnip Puree

Recipe

1 May

OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”

Filed under: Main Courses, Pasta, Quick, Side Dish, Starches, Vegetarian

Spinach Saute

Recipe

1 May

Title: Spinach Saute
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed

Wash spinach thoroughly and drain. Saute tomato and garlic in salad
oil in a large skillet. Add spinach; cover and cook over low heat 15
minutes, stirring once or twice. Add salt and pepper to taste. Cook,
uncovered, 5 to 10 minutes longer, stirring occasionally.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Nancy O’Brion NOTES:
(I would cut back on the fat to make even less.)

SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.

MMMMM

Filed under: Artichokes, Chicken, Persian, Stews

You are currently browsing the House Of Munch blog archives for May, 2012.

House Of Munch

Archive for May, 2012

Grilled Oriental Fish Steaks

People Chow

Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Dried Fruit Compote

Our Version Of Julia Childs Parsnip Puree

Spinach Saute

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