BATAS A PORTUGUESA – PORTUGUESE FRIED POTATOE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Oil (olive oil may be used)
750 g Potatoes, peeled and sliced
-1/4″ thick rounds
1/2 Level teaspoon salt
1/2 Freshly ground black pepper
1 Level tablespoon finely
-chopped parsley

1. in a pan heat butter and oil. fry potatoes on both
sides until golden brown. 2. season potatoes with salt
and pepper, transfer to a heated plater and serve
immediately sprinkle with parsley. serves 4

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QUINOA ITALIAN STYLE

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Low-cal Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Minced Onions
2 Cloves Garlic minced
1/2 lb Ground lean top round
-Or Harvest Burger per inst.
2 8 oz. Cans Tomato Sauce
1 Can 16 oz Tomatoes
-Or 4 chopped fresh
1 t Low Sodium Salt
2 ts Dried Oregano
3 ts Chopped fresh Basil
-2 tsp dried
1/2 ts Sugar
3 c Cooked Quinoa
1/4 lb Part Skim Ricotta Cheese
1/4 lb Low-Fat Mozzarella Cheese
Parmesan Cheese several
-shakes

Preheat the oven to 350 degrees if baking.
In a large nonstick skillet, saute the onion and garlic until cooked. Add
the ground meat or Harvest Burger and water, tomato sauce, tomatoes, salt,
oregano, sweet basil, and sugar and simmer until the ingredients are just
cooked, or slightly underdone.
In a casserole, layer the sauce and quinoa, dollop some of the ricotta,
sprinkle on some of the mozzarella and do another layer so that there are
two
or three with sauce on top. Sprinkle on the Parmesan cheese and Microwave
for
10 minutes or bake for about 35. Serve hot.

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PAD THAI STIR-FRIED RICE RIBBON NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1 Boneless chicken breast
-half, skinned, thinly
-sliced
3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar
2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1 Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,
-tailed
2 To 4 tablespoons chicken
-broth or water, as needed
4 Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2 Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled “Chantaboon rice sticks.”

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

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Refrigerator Cookies – diabetic

Recipe By : American Diabetes Association
Serving Size : 32 Preparation Time :0:00
Categories : Desserts Cookies
Diabetic Sugar-Free
* German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter or margarine
1 large Egg
2 teaspoons Vanilla extract
1 teaspoon Baking powder
1 dash Salt — or to taste
1 cup Flour
1 cup Dates, unsugared — chopped
1 cup Coconut — shredded
1 cup Walnuts or pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/2 cup of the nuts. Form dough into two 1 1/2-inch logs.
Roll logs into remaining nuts (1/4 cup each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice.
Preheat oven to 350 degrees. Slice cookies 1/4-inch thick and place on
a nonstick cookie sheet. Bake for 10 to 12 minutes until light golden
brown. Cool on wire racks.

Two cookies = 1 fat, 1/2 fruit, 1/4 brd, cal.=95, carbs = 11.5, pro = 1, f = 5

Recipe Source:
AMERICAN DIABETES ASSOCIATION – approved

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Per serving: 80 Calories; 5g Fat (58% calories from fat); 1g Protein; 7g
Carbohydrate; 14mg Cholesterol; 61mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 500 0 5471

Vegetable Eggplant soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic, finely chopped
1 Medium onion, finely chopped
3 Medium carrots,
Finely chopped
2 Ribs celery, finely chopped
1 Medium eggplant, peeled
And finely chopped
1 Medium turnip, finely
Finely chopped
8 c Chicken stock, water or a
Combination
1 14 1/2 ounce can tomatoes
Coarsely chopped, including
Juice
1/2 t Basil
1/2 t Thyme
1/2 t Oregano
1/2 t White pepper
Salt to taste

In a heavy large pot over low heat, cook the garlic, onion, carrots,
celery eggplant and turnips until they begin to soften, about 5 minutes.
Do not brown.

Add stock or other liquid. Over high heat, bring liquid to a boil and
skim off any gray foam that rises to the surface. Reduce heat and simmer
until vegetables are crisp-tender. 7 to 10 minutes.

Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

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Title: German Lentil Soup with Frankfurters
Categories: Soups/stews, German
Yield: 8 servings

2 x Med Onions, peeled chopped 2 c Lentils, washed drained
1 x Clove Garlic, crushed 1 x Bay Leaf
2 x Med Carrots,(scraped,chopped 1 1/2 ts Salt
2 x Stalks Celery,(cleaned,chopp 1/4 ts Pepper
2 tb Salad Oil 1 lb Frankfurters, sliced
thickly
8 c Water 2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle
for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a
boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils
are just tender. Add frankfurters and cook another 10 minutes. Remove from
heat and stir in vinegar. Remove and discard bay leaf.
Serves 8.

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Title: CAULIFLOWER-BEAN SALAD
Categories: Salads, Vegetables, Easy
Yield: 10 servings

16 oz Italian Dressing; 2 8-Ounce
-Bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans;
-Drained, 2 Cans
-OR
16 oz Frozen French Style Green
-Beans; Thawed
32 oz Red Kidney Beans; Rinsed And
-Drained, 2 Cans
1 c Green Onions; Chopped, About
-10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely
-Chopped, about 4 cups

————————–GARNISH————————–
Lettuce

Mix the dressing sugar, mustard and garlic in a large
glass or plastic bowl, blending well. Add the green
beans, kidney beans, onions, parsley, and cauliflower
and toss to coat. Cover and refrigerate about 3 hours
or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving
bowl with lettuce leaves and spoon the salad onto the
lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates:
19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams
Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

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Caramel Sweet Potato Casserole

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles Eggs
Fruit Potatoes
Vegetables Vegetarian
Fatfree Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Egg White
1/2 C Evaporated Skim Milk
3 C Sweet Potatoes, Mashed — cooked
— (about 4 med)
1/2 C Dates — pitted, chopped
2 Tbsp Maple Syrup

In med. mixing bowl, whip together egg white and evaporated skim milk.
Add yams; stir till smooth. Add dates to mixture and mix well.
Spoon mixture into a 1 1/2 qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a
350 deg. F. oven for 25 to 30 min. or until hot.

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NOTES : Adapted to fatfree from original recipe.

Cal. 188.9
Fat 0.4 g
Carbs 43.6 g
Protein 4.5 g
Sodium 102 mg
Dietary Fiber 4.8 g
CFF 1.7%

Tapenade

Recipe By : MOLTO MARIO MB5616
Serving Size : 1 Preparation Time :0:00
Categories : Basics Molto Mario
Exported Genie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 anchovy filets soaked in milk overnight — patted
dry
2 Tablespoons anchovy paste
1 Cup pitted olives — gaeta or calamata
1/4 Cup capers — roughly chopped
3 Tablespoons Dijon mustard
3 Tablespoons red wine vinegar
1/2 Cup extra virgin olive oil
1/2 Small red onion — roughly chopped

In a food processor, blend all ingredients until a smooth paste
is formed (about 2 minutes). Tapenade may be refrigerated
several weeks, well wrapped. yield 2 cups

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Title: Cranberry Pinwheels
Categories: Cookies
Yield: 1 servings

1/2 c Butter or margarine
1 1/2 c Ground cranberries
1 c Granulated sugar
1 c Ground walnuts
1 Egg
1 ts Grated orange peel
1 ts Vanilla
2/3 c Brown sugar
1 1/2 c Flour
1/4 c Milk
1/4 ts Baking powder
1/4 ts Salt

Recipe by: groll@DPW.COM (Jayne Gordon Groll) In a large bowl, cream
butter, sugar, egg and vanilla until light and fluffy. In a medium bowl,
combine flour, baking powder and salt. Gradually add to creamed mixture
until well combined. Gather dough into a ball, cover with plastic and
refrigerate for two hours.In a small bowl, combine the brown sugar and
milk. Roll out the refrigerated dough on a lightly floured pastry board,
creating a large rectangle. Spread the brown sugar mixture over the dough
Sprinkle with with the ground cranberries, walnuts and orange peel,
leaving a 1/4 inch border on each of the narrow ends. Beginning at one of
the narrow ends, roll the dough into a tight jelly roll. Wrap the roll
with wax paper, seam side down, and freeze overnight.

Preheat the oven to 375 degrees. Grease 2 cookie sheets. Cut the frozen
roll, seam side down, into 1/4 inch slices and place on greased cookie
sheets, 3 inches apart. Bake for 12 to 15 minutes or until the edges are
lightly browned. Remove from pan and cool on a wire rack.

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