Rice Noodles with Peanut Sauce and Chicken

Recipe By : Betty Crocker Easy One-Dish Recipes (#108)(modified)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Poultry
Vegetables Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz spaghetti
1/2 c peanut butter — creamy
2 tbsp soy sauce
1 tsp ginger root — grated
1/2 c chicken bouillon
4 oz bean sprouts
1 med red pepper — sliced
2 stalks green onion — sliced
1 lb chicken breast

Cook spaghetti (the original recipe used rice noodles, just tried it
tonight and I liked it).
MIx peanut butter, soy sauce and gingerroot in saucepan.
Add chicken bouillon.
Add spaghetti, bean sprouts, bell pepper and onion. Toss.

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Title: CUBAN COD AND BLACK BEAN SALAD
Categories: Salads, Fish
Yield: 3 servings

3/4 lb Firm white fish fillets
– cod, rockfish, snapper,
– orange roughy, lingcod,
– pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tb + 4 ts lime juice; divided
1/4 c Vegetable oil
1/2 ts Ground cumin
1/4 ts Red pepper flakes -OR-
– cayenne pepper
1/4 ts Salt
1 cn Black beans (15 oz can)
– drained and rinsed
1 Large orange
4 c Torn romaine lettuce

Place fish in even layer (tucking under thin ends) on broiler pan
coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime
juice; spread on fish. Broil about 4 inches from heat about 5 minutes or
until fish just flakes when tested with a fork. Transfer to a dish and
let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons
lime juice, cumin, pepper flakes and salt in a small jar. Shake well and
pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch
slices and separate into segments. Combine with black beams and remaining
dressing. Drain fish, break into large chunks and remove any bones. Add
to orange mixture and toss gently. Cover and refrigerate 2 hours or up to
24 hours. Serve over romaine.
Makes 3 servings. (Recipe can be doubled.)

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Title: BUSECCA TICINESE (TRIPE SOUP WITH GARLIC BREA
Categories: Swedish, Soups/stews, Garlic
Yield: 6 servings

3 tb Borlotti beans
3 x Carrots
1 x Leek
1 x Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
1 x Clove garlic, mashed
1 tb Tomato paste
1 1/4 l Bouillon (5 cups)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper

———————–GARLIC BREAD———————–
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 x Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tb Parsley
Salt, freshly ground pepper

Preparation: 30 minutes, cooking time: 3 hours

Yields 6 servings as a first course, as a main course
double the ingredients.

Soak beans overnight. Drain beans. Cook in lightly
salted water until tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek,
celery). Slice the carrots finely, slice the leek
diagonally, slice the celery finely and cut into
squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2
mm (1/16 in) wide. Fill a kettle with water, add salt,
bring to the boil. Add tripe and cook for 2 1/2 hours.
Drain.

In a saucepan heat butter. Saute’ vegetables briefly.
Add tripe, garlic and tomato paste. Saute’ briefly.
Moisten with bouillon, simmer for 20 minutes. Season
with caraway, thyme, salt and pepper. Add Borlotti
beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan)
or serve separately. Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven.
Beat butter until creamy, chop parsley finely, blend
butter with garlic, cheese (Gruyere) and parsley.
Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown.
Serve with soup.

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Truffles by We’re Cooking Now

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :6:00
Categories : Candy And Confections Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup heavy cream
2 tablespoons grand Marnier
6 ounces semisweet chocolate
4 tablespoons butter — softened

In a heavy saucepan, reduce cream over a medium heat by 1/2. Add the
Grand Marnier and chocolate; stir until melted. Remove pan from heat and
stir in butter. Place in a shallow glass dish and refrigerate until firm,
2-4 hours (may be done to this point, covered with plastic wrap and
refrigerated 3-4 days in advance).

Scoop with #100 scoop and roll into cocoa, nuts or tempered chocolate.
Refrigerate to firm again before serving.

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NOTES : Ganache may also be piped into candy cups and refrigerated.

Title: COCONUT BON BONS
Categories: Candies, Chocolate
Yield: 1 servings

15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners’ sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax
paper and chill for 24 hours.

Melt chocolate with shortening. Roll coconut mixture into balls and with
fork dip into chocolate. Drop on wax paper to cool and dry.

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Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Date: Fri, 07 Jan 94 19:09:03 PST
From: J. Ari Kornfeld

LENTIL SAVOY
————
serves two to four people

3/4 cup lentils
1 1/2+ cups well-spiced veggie stock
1/2 lb mushrooms
1/2 head purple kale (aka salad savoy) – 1 mixing-bowl-full
1 red bell pepper
1/2-1 Tbsp cinammon

1. Rinse lentils and cook in 1 1/2 cups of veggie stock.
(I used a rice cooker for this step.)

2. While the lentils are cooking cut the stems off of the kale.
Chop stems into 1/2 – 1 inch peices

3. Chop the red bell pepper.

4. Put pepper and stems in large pan with enough stock to cover the
bottom of the pan (1/4"?) and cook on medium for a couple of minutes
then turn flame all the way down.

5. While the peppers etc. are cooking wash and chop mushrooms.
Add to pan.

6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end
of step 5.) pour the lentils into the pan. If you are using the rice
cooker, just shut it off manually – don’t wait for it to finish.

7. Add cinnamon and other spices (see note). Stir mixture in pan then
add the kale leaves on top – this will steam the leaves, don’t mix
them in.

8. Cook for another 15 minutes or so until the leaves have a buttery
taste.

9. Remove the kale from the top and serve separately.

enjoy!
Have some black pepper available on the table for the lentil stew.
Try the kale leaves with some nutritional yeast…

NOTES:
* If you don’t have stock handy try adding alot of spices in
step 7. Try oregano, chile passilla, roasted garlic, etc.
* Use wild mushrooms if at all possible – they are more expensive
than buttons (unless you or friends go mushrooming) but are
worth it for the extra taste. (IMHO, of course. 😉
* Purple kale – you know, the type they use as a decoration in
salad bars…

Bouquet of Cookies on a Stick

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. + 2 tbsp. cake flour
1/2 tsp. baking soda
1/2 c. granulated white sugar
1/2 c. light brown sugar, packed
1/2 c. butter or margarine, softened
1/4 tsp. salt
1 lg. egg, beaten
1 tsp. vanilla
6 oz. chocolate chips
1/2 c. pecans, chopped (optional)
1/4 c. flaked coconut (optional)
36 lollipop sticks

Preparation :
Preheat oven to 375 degrees. Line cookie sheet with aluminum
foil. Combine flour and baking soda in small bowl; set aside. In
small bowl combine white and brown sugar. Press out lumps. In
medium bowl mash butter with fork. Add sugar and mix with butter
until light and fluffy. Add salt, egg and vanilla. Beat well. Add
small amounts of dry ingredients, mixing each time. Stir in chips,
pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie
sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3
the way into each cookie. The free end of stick should rest on
foil. Gently press dough around stick to seal in place. Bake 8 to
10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap
each cookie in clear plastic wrap. Gather wrap at back of cookie
and tie with ribbon.

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Title: Garlic Coeurs a la Creme
Categories: Garlic Appetizers
Servings: 8

1 lb Low-fat Cottage Cheese 1 lb Cheese *
1 ea Purree ** 2 c Plain Yogurt

* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
off coating of wood ash or buy without.) preferably), or use Cream Cheese.
** Use the puree from 2 heads of Roasted Garlic.
————————————————————————–
Rub the cottage cheese through a sieve into a mixing bowl.
With a wooden spoon, or electric mixer, beat the goat cheese and the
garlic puree into the cottage cheese. Beat in the yogurt.
Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
Spoon mixture into molds, wrap an place on rack over a deep plate.
Refrigerate overnight to drain.
Unwrap and unmold onto 8 small plates. Discard Cheesecloth.
Serve with thin brown bread, toast, or bagels and slices of smoked salmon,
if desired.
SAVORY CREME:
Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined
colander and refrigerate overnight to drain. Unmold onto a serving
platter and allow each diner to scoop off a portion.

—————————————————————————–

BRACIOLE BALSAMICO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ALYCE MANTIA (KRBS41A—–
—–FOR THE BEEF ROLLS—–
1 1/2 pound Top round — VERY thin sliced
1/2 cup Fresh basil — minced
2 Roasted red peppers — diced
4 tablespoon Parmesan — fresh grated
2 tablespoon Parsley — minced
Salt and pepper
6 sl Proscuitto — very thin
—–FOR THE MARINADE—–
2 tablespoon Olive oil
2 tablespoon Parsley — minced
1/4 cup Balsamic vinegar
2 tablespoon Pepper — black fresh ground
2 Cloves garlic — finely minced
1/4 cup Olive oil

Place beef slices on counter or flat surface. (Get your butcher to slice them;
he can do it so much neater than we can!) Sprinkle with the red peppers and
parsley. Cut proscuitto to fit each beef slice and place over peppers.
Sprinkle with basil leaves, Parmesan and pepper. Roll tightly and tie in two
places with kitchen twine to secure, or use toothpicks. Combine all marinade
ingredients and pour over beef rolls in non-reactive pan. Let set at room temp
for an hour, or refrigerate for several hours. Remove from marinade, reserving
marinade. Heat 1/4 cup olive oil in large heavy skillet. Brown beef rolls on
all sides. Add marinade and simmer for 20 minutes. Or you can put into tightly
covered baking dish and bake at 350 for 15-20 minutes. Adapted from a recipe
by Della Masia (TXBG93A).

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